JP2024134581A - Oil and fat composition - Google Patents

Abstract

To provide an oil-and-fat composition that yields dough with excellent expansion, even with a high content of liquid oil, and also to provide a bakery food product, made with the oil-and-fat composition, that exhibits a soft texture even when consumed at low product temperatures.SOLUTION: An oil-and-fat composition contains polyglyceryl fatty acid ester and liquid oil. The content of the liquid oil is 90-98.5 mass%. The oil-and-fat composition has a breaking stress of 50-1000 gf/cm2 at 20°C.SELECTED DRAWING: None

Description

The present invention relates to an oil and fat composition suitable for producing bakery foods.

Bakery foods such as white bread, sweet buns, Danish pastries, cakes, cookies, and biscuits are produced by kneading and/or folding an oil/fat composition into cereal flour such as wheat flour, and baking the resulting dough. Freshly baked bakery foods have a good flavor and texture and are generally popular. However, in recent years, there has been a demand for bakery foods that can be eaten in a variety of ways, such as the popularity of cream buns and jam buns that are eaten chilled.

Bakery foods eaten in a chilled state, particularly breads and cakes, generally require a softer texture than bakery foods eaten at room temperature. For example, Patent Document 1 discloses an oil and fat composition for bread making that contains 40% by mass or more of liquid oil and has an SFI of 10 or more at 25°C in order to produce soft bread that ages slowly. However, while a high proportion of liquid oil makes it easier to impart a soft texture, it also makes it difficult for the oil to disperse in the dough, which can result in poor bread rise (volume) and a chewy texture (very hard to chew).

Japanese Patent Application Publication No. 3-47028

Therefore, there is a need to develop an oil and fat composition suitable for producing bakery foods that have a soft texture even when eaten at low temperatures (approximately 0 to 10°C).

The object of the present invention is to provide an oil and fat composition that can give dough with good rise even if it contains a large amount of liquid oil. Another object of the present invention is to provide a bakery food product that uses the oil and fat composition and has a soft texture even when eaten at a low product temperature.

The present inventors have conducted extensive research to solve the above problems. As a result, they have found that by using an oil and fat composition that contains polyglycerol fatty acid ester and is mainly composed of liquid oil, and whose hardness at 20°C is adjusted to a specific range, bakery foods that have a soft texture even in a chilled state can be obtained. This led to the completion of the present invention. That is, the present invention can have the following aspects.

[1] An oil and fat composition containing a polyglycerol fatty acid ester and a liquid oil,
The oil composition, wherein the content of the liquid oil is 90 to 98.5% by mass, and the breaking stress of the oil composition at 20°C is 50 to 1000 gf/ ^cm2 .
[2] The oil and fat composition according to [1], wherein the proportion of saturated fatty acids in the total amount of constituent fatty acids of the polyglycerol fatty acid ester is 80 mass% or more.
[3] The oil and fat composition of [1] or [2], which is for use in bakery foods involving a fermentation process.
[4] The oil and fat composition according to [1] or [2], which is for bakery foods eaten at a product temperature of -10 to 10 ° C.
[5] The method for producing the oil and fat composition according to [1] or [2], comprising cooling the oil and fat composition from a molten state by standing it still.
[6] A method for producing a bakery food product, comprising:
The method for producing the bakery food product according to claim 1, further comprising kneading the oil or fat composition according to claim 1 or 2 into dough, followed by a fermentation step.

According to the present invention, it is possible to provide an oil and fat composition that has good dispersibility in dough even when it contains a large amount of liquid oil. In addition, according to the present invention, it is possible to provide bakery foods that use the oil and fat composition and have a soft texture even when eaten at a low product temperature.

The present invention will be described in detail below. In the present invention, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combination with each other regardless of the expressions such as "preferred" and "more preferred". The numerical ranges described are examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values of the examples can also be preferably used regardless of the expressions such as "preferred" and "more preferred".

The oil composition of the present invention contains a liquid oil. The liquid oil is an edible oil that is fluid (preferably clear) when left to stand at 10°C for 24 hours, preferably fluid (preferably clear) when left to stand at 5°C for 24 hours. More preferably, it is an oil that is clear at 0°C for 5.5 hours in the cooling test of the Japanese Agricultural Standards (JAS) (meets the so-called salad oil standard). Examples of such liquid oils include rapeseed oil, rice oil, soybean oil, corn oil, cottonseed oil, sunflower oil, sesame oil, safflower oil, and olive oil. The content of the liquid oil in the oil composition of the present invention is 90 to 98.5% by mass, preferably 92 to 97.5% by mass, more preferably 93.5 to 96.8% by mass, and even more preferably 94.5 to 96.5% by mass.

According to one preferred embodiment of the present invention, the oil and fat composition may contain edible oils and fats other than liquid oils. Examples of oils and fats other than liquid oils include oils and fats having a melting point of 50°C or higher, and specific examples thereof include palm stearin and (extremely) hardened oils. The content of the oil and fats having a melting point of 50°C or higher in the oil and fat composition is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, even more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass. When the content of the oil and fats having a melting point of 50°C or higher in the oil and fat composition is within the above range, the suitability of the oil and fat composition for kneading into bakery dough is expected to improve, while the soft texture of the bakery food is very unlikely to be impaired even when the product temperature of the bakery food is low.

The oil and fat composition of the present invention contains a polyglycerol fatty acid ester. The oil and fat composition of the present invention contains at least a polyglycerol fatty acid ester, and thus exhibits a gel or solid form having a breaking stress of 50 to 1000 gf/ ^cm2 at 20°C. The breaking stress of the oil and fat composition of the present invention at 20°C is preferably 80 to 800 gf/ ^cm2 , more preferably 100 to 700 gf/ ^cm2 , and even more preferably 120 to 600 gf/ ^cm2 . When the breaking stress of the oil and fat composition at 20°C is within the above range, it is easy to knead the oil and fat composition into dough even if the oil and fat composition contains a large amount of liquid oil. The breaking stress of the oil composition can be measured, for example, by using a rheometer (such as CREEP METER RE2-33005C (manufactured by Yamaden Co., Ltd.)) to measure the breaking load (unit: gf) of an oil composition filled in an amount of 70 g in a cylindrical container having a diameter of 7 cm and a height of 3 cm at a product temperature of 20°C under the conditions of an intrusion speed of 5 mm/sec, an intrusion distance (depth) of 10 mm, and a plunger diameter of 15 mm (1.77 ^cm2 ) cylinder.

The polyglycerol fatty acid ester contained in the oil composition of the present invention is not particularly limited as long as it can adjust the breaking stress of the oil composition containing 90 to 98.5% by mass of liquid oil to 50 to 1000 gf/ ^cm2 at 20°C. However, according to one preferred embodiment of the present invention, the polyglycerol fatty acid ester has a ratio of saturated fatty acids to the total amount of constituent fatty acids of 80% by mass or more, preferably 85 to 100% by mass. Examples of saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid. The saturated fatty acid is preferably palmitic acid, stearic acid, or behenic acid. Two or more kinds of saturated fatty acids may be used. The ratio of behenic acid to the total amount of constituent fatty acids of the polyglycerol fatty acid ester is preferably 10% by mass or more, more preferably 20 to 50% by mass. In addition, polyglycerol fatty acid esters having condensed ricinoleic acid as a constituent fatty acid are generally referred to as polyglycerol condensed ricinoleic acid esters (hereinafter also referred to as PGPR). The polyglycerol fatty acid esters of the present invention do not include those in which the proportion of condensed ricinoleic acid in the total amount of constituent fatty acids is 20 mass% or more.

According to one preferred embodiment of the present invention, the polyglycerin constituting the polyglycerin fatty acid ester contained in the oil and fat composition is a polyglycerin having an average degree of polymerization of 2 to 50, and preferably a polyglycerin having an average degree of polymerization of 10 to 40. The average degree of polymerization here is a value calculated from the hydroxyl value of polyglycerin, which is the raw material of the polyglycerin fatty acid ester, and the average degree of polymerization (n) can be derived, for example, from the following formulas (Formula 1) and (Formula 2).
(Formula 1) Molecular weight = 74n + 18
(Formula 2) Hydroxyl value = 56110 (n + 2) / molecular weight According to one preferred embodiment of the present invention, the esterification rate of the polyglycerol fatty acid ester contained in the oil composition is 70% or more, preferably 80% or more, and more preferably 90% or more. Here, the esterification rate is calculated by the following formula, where n is the average degree of polymerization of polyglycerol, n+2 is the number of hydroxyl groups possessed by this polyglycerol, and M is the number of moles of fatty acid added to the polyglycerol.
Esterification rate (%) = (M / (n + 2)) x 100

According to one preferred embodiment of the present invention, the content of the polyglycerol fatty acid ester in the oil and fat composition is preferably 1.5 to 10% by mass, more preferably 2.5 to 8% by mass, even more preferably 3.2 to 6.5% by mass, and even more preferably 3.5 to 5.5% by mass. The polyglycerol fatty acid ester may be a commercially available product or may be produced by a conventionally known method. Examples of commercially available products include Sunfat PS-68 manufactured by Taiyo Kagaku Co., Ltd., SY Glystar PS-3S and CV-23 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., and Ryoto ^TM Polyglycerol Ester B-100D manufactured by Mitsubishi Chemical Corporation.

According to one preferred embodiment of the present invention, the oil composition may contain an emulsifier other than polyglycerin fatty acid ester. Examples of emulsifiers other than polyglycerin fatty acid ester include monoglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polysorbate, lecithin, etc. However, the emulsifier other than polyglycerin fatty acid ester is preferably monoglycerin fatty acid ester (monoglyceride). The fatty acid constituting the monoglycerin fatty acid ester is preferably a saturated fatty acid. Examples of saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, etc. The saturated fatty acid is preferably palmitic acid, stearic acid, behenic acid. The saturated fatty acid may be two or more kinds. The content of emulsifiers other than polyglycerol fatty acid esters in the oil and fat composition is preferably 0 to 4% by mass, more preferably 0 to 3% by mass, even more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass.

According to one preferred embodiment of the present invention, the oil and fat composition may contain other components other than the emulsifier containing the polyglycerol fatty acid ester. Examples of other components include water, thickening stabilizers, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol, tea extract (catechin), and rutin, vegetable proteins such as wheat protein and soy protein, eggs, processed egg products, flavorings, dairy products such as whole milk powder, skim milk powder, and whey protein, food additives such as seasonings, pH adjusters, and food preservatives, and food ingredients such as fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, and seafood. The content of other components in the oil composition is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and even more preferably 0 to 2% by mass.

The method of producing the oil and fat composition of the present invention is not particularly limited as long as the breaking stress at 20°C can be adjusted to 50 to 1000 gf/ ^cm2 . A method of producing a normal gel or solid oil and fat composition can be applied. However, according to one preferred embodiment of the present invention, an oil and fat composition containing 90 to 98.5% by mass of liquid oil and polyglycerol fatty acid ester can be prepared by heating to a molten state (a clear state in which the crystals of the oil and fat and emulsifier are melted) and then allowing to cool at a moderate environmental temperature. The heating may be performed at a temperature at which the crystals of the oil and fat and emulsifier melt, and may be preferably 60 to 90°C, more preferably 70 to 80°C. The environmental temperature at which the oil and fat composition is allowed to stand may be preferably 0 to 30°C, more preferably 5 to 20°C. The oil and fat composition in the molten state may be filled into a pillow package or the like and then allowed to cool at rest.

The bakery food of the present invention is not particularly limited as long as it is a bakery food containing the oil and fat composition of the present invention. However, according to one preferred embodiment of the present invention, the oil and fat composition is used for kneading into bakery food dough. Bakery food dough is mainly composed of grain flour. Grain flour is usually made into a powder by grinding grains, and is not particularly limited as long as it is blended into bakery dough. Specific examples of grain flour include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soy flour, etc. Grain flour may be a chemically modified powder such as starch or gluten. The amount of the oil and fat composition used in the bakery food dough may be appropriately set depending on the type of bakery food. For example, the amount of the oil and fat composition used is preferably 0.5 to 40 parts by mass, more preferably 2 to 30 parts by mass, and most preferably 4 to 20 parts by mass, relative to 100 parts by mass of grain flour blended into the bakery dough.

According to one preferred embodiment of the present invention, a bakery food product is obtained by heating and baking a bakery food dough into which an oil and fat composition has been kneaded. Heating and baking includes oven heating, direct baking, microwave cooking, boiling, steaming, deep-frying, and other heating and cooking methods. For example, in the case of an oven, the baking temperature is preferably 150 to 250°C, more preferably 160 to 240°C, and the baking time is preferably 3 to 60 minutes, more preferably 10 to 45 minutes.

According to one preferred embodiment of the present invention, the bakery food dough before being heated and baked is dough that has been subjected to a fermentation process. In the case of bread dough, the fermentation process may include, for example, floor fermentation of the dough after kneading the oil/fat composition at 15 to 40°C for about 10 minutes to 36 hours, or proofing fermentation of the bread dough divided and shaped after floor fermentation at 17 to 40°C for about 10 minutes to 2 hours.

According to one preferred embodiment of the present invention, in addition to the oil and fat composition and the grain flour, the bakery food product can contain, without any particular restrictions, any food ingredient that is normally incorporated into bakery foods. The amounts of these ingredients can also be blended without any particular restrictions within the ranges that are normally incorporated into bakery foods. Specific examples of food ingredients include water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, plasticized oils and fats, emulsifiers, emulsifying foaming agents (emulsified oils and fats), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, black tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy flour, soy protein, enzymes, leavening agents, sweeteners, seasonings, spices, coloring agents, and flavorings.

The bakery food of the present invention can be produced by applying a known production method, except for using the oil and fat composition of the present invention. Specific examples of the bakery food of the present invention include baked goods such as biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, langue de chat, and macarons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), sponge cakes (shortcake, roll cake, torte, decorated cake, chiffon cake, etc.), choux pastries, fermented confectioneries, pies, and Western confectioneries such as waffles, and breads such as white bread, sweet bread, French bread, stollen, panettone, brioche, donuts, Danish pastries, croissants, pizza, naan, focaccia, and ciabatta. According to one preferred embodiment of the present invention, the bakery food of the present invention has a soft texture even at a low product temperature, and can be stored and/or eaten at a product temperature of -10°C to 10°C. The bakery food of the present invention is particularly suitable as a bakery food (e.g., chilled dessert) to be eaten at a temperature of about 0 to 10°C.

Next, the present invention will be described in detail with reference to examples and comparative examples. However, the present invention is not limited to these examples.

<Measurement method>
(Breaking stress of oil composition (breaking load per unit area))
Using a rheometer (such as CREEP METER RE2-33005C (manufactured by Yamaden Corporation)), the breaking load (unit: gf) of an oil and fat composition filled in 70 g in a cylindrical container with a diameter of 7 cm and a height of 3 cm at a product temperature of 20°C is measured under the conditions of an intrusion speed of 5 mm/sec, an intrusion distance (depth) of 10 mm, and a plunger diameter of 15 mm (1.77 cm ² ) cylinder, to determine the breaking stress (gf/cm ² ).

<Ingredients>
For the preparation of the oil composition, the following raw materials were prepared.
(Liquid oil)
Rapeseed oil (0°C, clarified for 5.5 hours or more, manufactured by Nisshin Oillio Group, Ltd.)
(emulsifier)
Polyglycerol fatty acid ester 1 (abbreviation: PGE1, 80% or more by weight of saturated fatty acids having 16 to 22 carbon atoms (behenic acid content: approximately 40% by weight)), esterification rate of 90% or more)
Polyglycerol fatty acid ester 2 (abbreviation: PGE2, 97% by mass or more of saturated fatty acids with 16 and 18 carbon atoms, esterification rate of 90% or more)
Polyglycerol condensed ricinoleic acid ester (abbreviation: PGPR, average degree of polymerization 6)
Monoglyceride (abbreviation: MG, 97% or more by mass of saturated fatty acids with 16 and 18 carbon atoms)

<Preparation of oil and fat composition>
The fat and oil compositions of Examples 1 to 7 were prepared according to the formulations shown in Table 1. That is, a liquid oil containing an emulsifier was heated to 80° C. to obtain a melt in which the emulsifier was dissolved. 70 g of the melt was filled into a cylindrical container with a diameter of 7 cm and a height of 3 cm, and allowed to stand for 48 hours in an atmosphere at 10° C. to obtain a gelled or solidified fat and oil composition. In Example 8 (Reference Example), a commercially available solid shortening for confectionery and bread (product name: Pure Short 10, manufactured by Nisshin Oillio Group, Inc.) was used.

<Preparation of bread>
Pullman-type (square) bread was produced using the recipe in Table 2 and the production conditions (sponge dough method) in Table 3. The appearance and texture of each loaf of bread one day after baking were evaluated according to the following evaluation criteria. Each loaf of bread was cut into six pieces, placed in a zipper bag, and stored in a refrigerator at 5°C. The texture after six days of refrigeration was evaluated in the same way as one day after baking. The production and evaluation of the bread was performed by a first-class bread production technician with more than 10 years of experience.

[Evaluation criteria for bread appearance]
◎: The bread has moderate and good sharpness.
○: Normal △: Bread corners are not sharp enough or too sharp

[Texture evaluation criteria]
Example 1 was used as a control and evaluated according to the following criteria.
◎: Moist and soft compared to the control. ○: Soft compared to the control. △: Similar to the control. ×: Harder or more chewy texture compared to the control.

[Evaluation criteria for bread flavor]
Example 1 was used as a control and evaluated according to the following criteria.
◎: The same as the control. ○: Compared to the control, the flavor of the emulsifier remains very slightly. △: Compared to the control, the flavor of the emulsifier remains clearly.

Claims (6)

An oil and fat composition containing a polyglycerol fatty acid ester and a liquid oil,
The oil composition, wherein the content of the liquid oil is 90 to 98.5% by mass, and the breaking stress of the oil composition at 20°C is 50 to 1000 gf/ ^cm2 . The oil composition according to claim 1, wherein the proportion of saturated fatty acids in the total amount of constituent fatty acids of the polyglycerol fatty acid ester is 80% by mass or more. The oil and fat composition according to claim 1 or 2, which is for use in bakery foods that involve a fermentation process. The oil and fat composition according to claim 1 or 2, which is for bakery foods to be consumed at temperatures between -10 and 10°C. The method for producing the oil composition according to claim 1 or 2, in which the composition is cooled statically from a molten state. A method for producing a bakery food product, comprising:
3. The method for producing the bakery food product, comprising kneading the oil or fat composition according to claim 1 or 2 into dough, and then carrying out a fermentation step.