JPH0687727B2 - Oil and fat composition for bread making, its emulsion and preparation - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition for bread making, an emulsion thereof, and a preparation thereof.

(Prior Art) Many proposals have hitherto been made as a method for improving the flavor or texture of bread. For example, Sofner, which is an emulsifier mainly composed of monoglyceride, has been proposed, which is an anti-aging agent that brings monoglyceride into a liquid crystal state and enhances the ability to form a complex with starch. Such inhibitors are
Usually, it is used by adding about 0.5 to 1% by weight to wheat flour, but it has drawbacks such as rough texture of bread dough and taste of emulsifier impair the flavor of bread brewed by fermentation or baking.
Not necessarily satisfied. Further, using a polyglycerin condensed ricinoleic acid ester as an emulsifier, an emulsion-stable water-in-oil emulsified oil / fat composition (water content 5 to 60% by weight) in which the water phase in the oil phase does not separate up to around the boiling point of water is used as a bread dough. A method for increasing the water absorption of bread dough by using it as a kneading fat or oil, or using an emulsion-stable water-in-oil type emulsion fat composition containing 20% by weight or more of glycerin difatty acid ester Similarly, a method of increasing the water absorption of bread dough (Japanese Patent Laid-Open No. 64-2523) has been proposed, but the use of a large amount of emulsifier impairs the preferable flavor peculiar to bread, and above all,
The use of polyglycerin-condensed ricinoleic acid ester is not preferable because of its strong off-flavor.

(Problems to be Solved by the Invention) The present invention aims to improve the flavor or texture of bread without depending on the use of a special emulsifier or additive.

(Means for Solving Problems) In order to achieve the above object, the present inventors believe that various emulsifiers or additives cannot be sufficiently solved, and as a result of studying various oils and fats, specific palm We have found that the use of soft oils gives good results. The experimental results that form the basis of that knowledge are shown below.

That is, as shown below, various oils and fats were used (however, in the case of liquid oil, the other oils and fats were used while being kneaded and kneaded to give plasticity), and the composition shown in Example 1 below was used.
Bread is produced by the 70% medium seed method, and 5 people are produced by 20 panelists.
Evaluation was made by the perfect score method. The higher the score (total score by each panelist), the better.

Oil and fat used and evaluation results For refined soybean (SV.191, IV.131) 10 points Refined rapeseed oil (SV.189, IV.112) 32 points Refined corn oil (SV.191, IV.115) 21 points Refined rice bran oil ( SV.189, IV.106) 42 points Soy hydrogenated oil (SV.190, IV.79, melting point 31 ° C) 31 points Rapeseed hydrogenated oil (SV.187, IV.73, melting point 34 ° C) 39 points Fish oil hydrogenated oil ( SV.186, IV.82, melting point 30 ° C 46 points Refined palm oil (SV.197, IV.52, melting point 34 ° C, trisaturated glyceride content 8.5%) 30 points Palm oil Soft oil (SV.197, IV. 54, melting point 30 ° C trisaturated glyceride content 4.0%) 41 points Palm oil soft oil (SV.195, IV.57, melting point 21 ° C trisaturated glyceride content 0.6%) 83 points Melting point of, as is clear from the above results Bread using palm oil soft oil with a trisaturated glyceride content of 0.6% at 21 ° C was most preferred, and it was evaluated that it melts in the mouth, has good crispness, and has a delicious taste.

The present invention has been completed based on the above experimental results.

That is, the essence of the present invention is a bread-making fat composition containing 50% or more of soft palm oil having a melting point of 27 ° C. or less and a trisaturated glyceride component content of 2% or less with respect to the total amount of fats and oils. Is.

When the melting point of soft palm oil exceeds 27 ° C. or the content of trisaturated glyceride component exceeds 2%, the texture of the product bread becomes hard and the melting in the mouth becomes poor.

In the present invention, although it is an oil and fat composition containing 50% or more of the soft palm oil, other oils and fats mixed and used with the soft palm oil, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil. , Rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil,
Vegetable oils such as palm oil, shea butter, monkey butter, cacao butter, coconut oil, palm kernel oil, and milk fat, beef tallow, lard, fish oil,
Examples include marine animal fats and oils such as whale oil, which are used alone or as a mixture of the above oils or fats, or as a mixture with processed fats and oils obtained by hardening, fractionating, transesterifying, etc. thereof. When mixed use,
If the mixing ratio of soft palm oil is less than 50%, it is difficult to obtain the effect.

During bread making, it is preferable to use the above-mentioned oil and fat composition prepared by kneading and kneading it in a plasticized state (shortening state), and for this reason, the melting point of the oil and fat composition is 20 to 45 ° C. Is preferred. If it is rapidly cooled and plasticized below 20 ° C, it melts at around room temperature and is difficult to use. Further, when the temperature exceeds 45 ° C, when plasticized by rapid cooling, the plasticity is poor and it is difficult to use, and the texture of the product bread using this becomes hard and the melting in the mouth worsens.

Further, a mixture prepared by mixing with an aqueous component in the presence of an emulsifier and kneading with rapid cooling to prepare a water-in-oil emulsion state (margarine state), or similarly similarly mixed with an aqueous component with a homomixer or a homogenizer. You may use what was emulsified and was prepared in the state of oil-in-water type emulsion (cream state). When prepared in the state of this oil-in-water emulsion, the melting point lower limit of the fat may be less than 20 ° C, but since the stability of the emulsification tends to be poor and it tends to be hot, it is still 20 ° C or higher. Is preferred. In the case of both emulsions, the aqueous component may be only water, or may be in the form of an aqueous solution containing a milk component (for example, skim milk powder), a flavoring agent (for example, salt) and the like. In the present invention, the oil and fat composition as described above or the prepared emulsion may be mixed with other foods such as wheat flour or powdered sugar to be used in the state of a wheat flour preparation.

Examples of the emulsifier include glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and the like, and one or more of these are used in a proportion of 0.5 to 2.5% by weight based on the oil and fat. May be.

In addition, it goes without saying that salt, fragrance, flavoring material and the like may be appropriately contained.

The oil / fat composition, emulsion or preparation thus obtained, when used in the manufacture of bread, imparts a good taste and texture to the baked bread.

(Examples) Hereinafter, the effects of the present invention will be further clarified with reference to Examples and Comparative Examples. In addition, all the parts and% illustrated below are on a weight basis.

Example 1 10 parts of hydrogenated palm oil (melting point 45 ° C.), 15 parts of refined palm oil,
A mixed oil (melting point 33: melting point: 33 parts, refined soybean oil: 15 parts; palm oil: soft oil (melting point: 21 ° C., trisaturated glyceride content: 0.6%)
C.) was used to make bread by the 70% medium seed method with the following formulation.

(1). Formulation (part: weight) (2). Working process As a result of the sensory evaluation, the bread thus obtained was evaluated as having a crisp texture, a good mouthfeel, and a savory flavor.

Example 2 5 parts palm hydrogenated oil (melting point 45 ° C.), soybean hydrogenated oil (melting point 36
℃) 10 parts, refined palm oil 20 parts, refined soybean oil 15 parts, palm oil soft oil (melting point 21 ° C, trisaturated glyceride content 0.6%) 5
Bread was produced in the same manner as in the previous example using a mixed oil (melting point 34 ° C.) in which 0 parts were mixed.

As a result of the sensory evaluation, the result was the same as that of Example 1, and it was evaluated as having good melting at the cutting edge and having umami.

Comparative Example 1 A bread was prepared in the same manner using a mixed oil of 80 parts of hydrogenated fish oil (melting point: 34 ° C) and 20 parts of refined soybean oil (melting point: 32 ° C). It was evaluated as having a good texture.

Comparative Example 2 5 parts of hardened palm oil (melting point 45 ° C.), hardened soybean oil (melting point 36
C.), 40 parts of hydrogenated rapeseed oil (melting point 31.degree. C.), and 25 parts of refined soybean oil (melting point 33.degree. C.) were used to produce bread in the same manner, but the texture was not bad, The mouth was evaluated to have an oily flavor.

Comparative Example 3 15 parts of hardened palm oil (melting point: 45 ° C.), 30 parts of refined palm oil,
Using a mixed oil of 25 parts of refined soybean oil and 30 parts of palm oil soft oil (melting point 21 ° C, trisaturated glyceride content 0.6%) (melting point 32 ° C), bread was produced in the same manner, but the taste was bad. However, it was evaluated as having a slightly hard texture.

Comparative Example 4 20 parts of hardened palm oil (melting point 45 ° C.), 40 parts of refined palm oil,
Using a mixed oil of 25 parts of refined soybean oil and 15 parts of palm oil soft oil (melting point 21 ° C, content of trisaturated glyceride 0.6%) (melting point 34 ° C), bread was produced in the same manner, but the taste was bad. However, it was evaluated as having a hard texture.

Example 3 10 parts of hydrogenated palm oil (melting point: 45 ° C.), 15 parts of refined palm oil,
A mixed oil (melting point 33: melting point: 33 parts, refined soybean oil: 15 parts; palm oil: soft oil (melting point: 21 ° C., trisaturated glyceride content: 0.6%)
(° C), 0.5 part of lecithin and 0.5 part of glycerin monostearate are added to the oil phase, and the water phase having water as a substrate is mixed and emulsified at a weight ratio of 0.05 to 0.6, and rapidly kneaded by a combinator. A water-in-oil type emulsified oil was prepared.

Bread was produced using this emulsified oil and fat. Bread making recipes are as follows.

(1). Combination (2). Working process As a result of the sensory evaluation, it was evaluated that the product had a crisp texture, a good mouthfeel, and a savory flavor.

Example 4 10 parts of hydrogenated palm oil (melting point: 45 ° C), 15 parts of refined soybean oil, soft oil of palm oil (melting point: 21 ° C, trisaturated glyceride content of 0.6)
%) 60 parts and milk fat 15 parts were used as a mixed oil (melting point 28 ° C.), and thereafter a water-in-oil emulsion oil / fat was prepared in the same manner as in the previous example.

When bread was produced using this emulsified oil and fat in the same manner as in the previous example, it was evaluated that the flavor and texture were as good as in the previous example.

Comparative Example 5 5 parts of hardened palm oil (melting point 45 ° C.), hardened soybean oil (melting point 36
℃) 30 parts, rapeseed hydrogenated oil (melting point 31 ℃) 40 parts, refined soybean oil 25
Using a mixed oil (melting point: 32 ° C.) obtained by mixing parts, a water-in-oil type emulsified oil and fat was prepared in the same manner as in Example 5.

When bread was produced using this emulsified oil and fat in the same manner as in Example 5, the texture was not bad, but it was evaluated that the rear mouth had an oily flavor.

Example 5 Using 5 parts of refined palm oil, 80 parts of palm oil soft oil (melting point 21 ° C., trisaturated glyceride content of 0.6%), and 15 parts of milk fat (melting point 26 ° C.), 0.5 part of lecithin and glycerin. The oil phase mixed with 0.5 parts of monooleate was pre-emulsified with a homomixer in a weight ratio of 0.05 to 0.6 to an aqueous phase with water as a substrate, and then sufficiently homogenized with a homogenizer and directly It was heat-sterilized and rapidly cooled to prepare an oil-in-water emulsified oil.

Bread was produced using this emulsified oil and fat. Bread making recipes are as follows.

(1). Combination (2). Working process As a result of the sensory evaluation, it was evaluated that the product had a crisp texture, a good mouthfeel, and a savory flavor.

Comparative Example 6 25 parts soybean hydrogenated oil (melting point 36 ° C), rapeseed hydrogenated oil (melting point 31 ° C)
An oil-in-water emulsified oil and fat was prepared in the same manner as in Example 6 except that a mixed oil (melting point 31 ° C.) in which 40 parts, purified soybean oil 20 parts and milk fat 15 parts were mixed was used.

When bread was produced using this emulsified oil and fat in the same manner as in Example 6, it was evaluated that the bread had a crisp texture and the rear mouth had an oily flavor.

Example 6 29 parts of butter were heated, and when softened, 40 parts of powdered sugar and 31 parts of palm oil soft oil (melting point: 21 ° C., trisaturated glyceride content: 0.6%) were added and stirred to be sufficiently uniform. To obtain the preparation.

Bread was produced using this preparation. Bread making recipes are as follows.

(1). Combination (2). Working process As a result of the sensory evaluation, it was evaluated that the product had a crisp texture, a good mouthfeel, and a savory flavor.

Comparative Example 7 A preparation was obtained in the same manner as in Example 6 except that hardened soybean oil (melting point 31 ° C.) was used instead of the soft oil of palm oil, and the same preparation was performed using this preparation. When the bread was manufactured, it was evaluated that it had a crisp texture and the back mouth had an oily flavor.

(Effect of the invention) According to the present invention, by using an oil and fat composition containing a specific palm oil soft oil in a specific ratio without depending on the use of a special emulsifier or an additive, a favorable effect can be obtained. It is possible to produce bread having a flavor and a texture.

 ─────────────────────────────────────────────────── ─── Continued Front Page Examiner Hiroshi Ueno

Claims (4)

[Claims] 1. An oil and fat composition for bread making comprising 50% or more of a soft palm oil having a melting point of 27 ° C. or less and a trisaturated glyceride component content of 2% or less with respect to the total amount of oil and fat. 2. An emulsion for bread making, wherein the oil / fat composition according to claim 1 is an oil-in-water emulsified emulsion. 3. An emulsion for bread making, wherein the oil / fat composition according to claim 1 is a water-in-oil emulsion. 4. A preparation for bread making, which is a preparation in which the oil / fat composition according to claim 1 is mixed with other foods.