JP6787666B2 - Confectionery Bread kneading oil and fat composition and method for manufacturing baked products using it - Google Patents

Description

The present invention relates to a confectionery bakery kneading oil / fat composition used for kneading a baked product into a dough, and a method for producing a baked product using the same.

Conventionally, the softness, melting in the mouth, and texture without cracks in bread making have been studied for a long time. As a technique for obtaining softness, an enzyme, an emulsifier, or a food material is used, or the composition of an oil or fat composition is adjusted (Patent Documents 1 to 5).

Patent Document 1 proposes to add trehalose to the aqueous phase of a water-in-oil emulsion for the purpose of obtaining bread or the like that is soft and does not form dumplings and has a good throat. However, since trehalose is not decomposed into yeast, a peculiar sweetness is added to bread and the like, and there is a risk of spoiling the flavor especially when used for bread.

Patent Document 2 proposes a bakery improving agent containing glucose oxidase and α-amylase for the purpose of improving the texture of the product in addition to softening the product and preventing aging. However, although the fluffiness can be reduced, a sufficient improvement effect has not been seen for the texture without fluff.

The improver using an enzyme, an emulsifier, or a food material proposed in Patent Documents 1 and 2 has problems such as restrictions on product labeling and affecting the taste of the final product.

Patent Document 3 describes a fat composition in which crystals of fats and oils are adjusted from the viewpoint of blending fats and oils without using enzymes, emulsifiers, or food materials for the purpose of improving the workability, softness, and crispness of bread making. Things have been proposed. However, the content of trisaturated triglyceride in which all of the constituent fatty acids are composed of 16 or more carbon atoms is not mentioned, and there is room for further improvement in the technique for obtaining a soft and texture-free texture.

Patent Document 4 describes palmitic acid at the 1st and 2nd positions or the 2nd and 3rd positions with palmitic acid at the 3rd position or 3rd position for the purpose of improving workability, foaming, plasticity in a low temperature region, etc. when kneading into the dough. The mass ratio (PPO / POP) of triglyceride PPO in which oleic acid is bound at the 1st position and palmitic acid in the 1st and 3rd positions, and triglyceride POP in which oleic acid is bound at the 2nd position, and the total amount of PPO and POP. It has been proposed to set a specific range of oil and fat composition such as the content of a certain P2O. However, since the value of PPO / POP is low or the amount of P2O is small, the amount of crystals is small when considering the entire fat and oil composition. Therefore, the bread tends to become dumplings in the mouth and has a fluffy texture.

Patent Document 5 describes that the pastry food obtained has plasticity and extensibility in a wide temperature range suitable for use in the production of pastry foods such as croissants, pies, and denishes, and the obtained pastry foods have good floating and melt in the mouth. For the purpose of a water-in-water emulsion of plastic oil for roll-in, which has a good texture and does not contain substantially trans-acid, 5 to 50% by mass of laurin-based hard butter in the water-in-water emulsion of plastic oil, palm It contains 3% by mass or more of non-selective ester-exchanged fats and oils of oil origin, 1% by mass or more of milk fat, and the SFC of the oil phase is 40% or more at 10 ° C. and 10% or less at 35 ° C. A water-in-water emulsion for roll-in that does not contain it has been proposed. However, since the value of PPO / POP is high, when other fat and oil compositions are also taken into consideration, it affects the softness of the baked product, and there is a problem that it melts in the mouth, that is, it easily becomes lumpy in the mouth. Alternatively, depending on the embodiment, the amount of P2O is small, so the amount of crystals is small, and the bread tends to have a crumpled texture. Further, the use is also for roll-in, which is folded in a layer by overlapping with the dough, and the kneading use for kneading and dispersing in the dough is not described.

JP-A-2002-153208 Japanese Unexamined Patent Publication No. 9-135656 JP-A-2003-210107 International Publication No. 2010/26928 JP-A-2008-193974

The techniques described in Patent Documents 3 to 5 are intended to improve characteristics such as the softness of bread from the viewpoint of blending fats and oils, but the content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms, etc. Is not mentioned, and considering the values of PPO / POP and P2O and the overall oil and fat composition, it is more difficult to obtain confectionery bread with good softness, melting in the mouth, and texture without scratches. There was room for improvement.

The present invention has been made in view of the above circumstances, and by kneading it into a dough as a plastic fat or oil, it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches. An object of the present invention is to provide an oil / fat composition for kneading a confectionery bakery and a method for producing a baked product using the composition.

In order to solve the above problems, the fat and oil composition for kneading confectionery and bakery of the present invention contains only fats and oils having a content of trisaturated triglyceride having 16 or more carbon atoms and 15% by mass or less. It is contained and is characterized by satisfying the following conditions (a) to (d):
(A) The mass ratio of PPO to POP (PPO / POP) is more than 1.0 and 2.2 or less (PPO is palmitic acid at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid at the 3rd or 1st position. It is an acid-bound triglyceride, POP is a triglyceride in which palmitic acid is bound at the 1- and 3-positions, and oleic acid is bound at the 2-position, P is palmitic acid, and O is oleic acid.);
(B) The content of P2O is 6.5 to 15.5% by mass based on the total amount of fats and oils (the content of P2O is the total amount of PPO and POP);
(C) The content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms is 0.1 to 7.5% by mass with respect to the total amount of fats and oils;
(D) The amount of lauric acid bound to the 2-position of triglyceride is 2.0 to 25% by mass with respect to the total amount of fats and oils.

The method for producing a baked product of the present invention is characterized in that a plastic fat or oil containing the fat or oil composition for kneading bread for confectionery is kneaded into a dough and the dough is baked.

According to the present invention, by kneading into a dough as a plastic fat or oil, it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches.

In the following description, P2O refers to PPO and POP. PPO shows a triglyceride in which palmitic acid is bound at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid is bound at the 3rd or 1st position, and POP shows palmitic acid at the 1st and 3rd positions and oleic acid at the 2nd position. It represents an acid-bound triglyceride, where P is palmitic acid and O is oleic acid. LLL indicates triglyceride in which lauric acid is bound at the 1st, 2nd and 3rd positions, and MLL is myristic acid in the 1st or 3rd position or lauric acid in the 2nd and 3rd positions or 1st and 2nd positions. LML represents lauric acid at the 1st and 3rd positions, and myristic acid at the 2nd position, where L is lauric acid and M is myristic acid.

As used herein, the term "melting in the mouth" refers to the difficulty of becoming a lump in the mouth. "Hiki" refers to the texture in which a bread-like connection remains when the baked product is contained in the mouth. "Dry" means that when eating bread, the dough feels dry and lumpy, making it difficult to swallow when chewing.

The present invention will be described in detail below.

The fat and oil composition (A) for kneading confectionery bread of the present invention contains only fats and oils in which all of the constituent fatty acids have 16 or more carbon atoms and the content of trisaturated triglyceride is 15% by mass or less, and (a) Specific range of PPO / POP, (b) P2O content, (c) content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms, and (d) amount of lauric acid bound to the 2-position of triglyceride. It is characterized by the fact that. With such a fat and oil composition, it has a low melting point, has a property that the fat and oil dissolves quickly when put in the mouth, and has an appropriate amount of crystals. Therefore, it can be kneaded into the dough as a plastic fat and oil (B). It is possible to obtain confectionery bakery with excellent softness, melting in the mouth, and texture without cracks.

Further, since it has such characteristics, the baked product in which the oil / fat composition (A) for kneading bread of the present invention is kneaded into the dough as the plastic oil / fat (B) does not have a dry feeling and is the top. Excellent in flavor release. Further, the plastic fat (B) using the oil / fat composition (A) for kneading confectionery bread of the present invention is excellent in dispersibility in the dough at a low temperature of about 10 ° C., for example, 5 to 10 ° C.

1. 1. Fats and oils In the present invention, the triglyceride in fats and oils has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acids. The 1st, 2nd, and 3rd positions of triglyceride represent the positions where fatty acids are bound. As an abbreviation for the constituent fatty acids of triglyceride, S: saturated fatty acid and U: unsaturated fatty acid are used.

Saturated fatty acid S is all saturated fatty acids contained in fats and oils. Further, the two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

The saturated fatty acid S is not particularly limited, but is, for example, butyric acid (4), caproic acid (6), caprylic acid (8), caproic acid (10), lauric acid (12), myristic acid (14), palmitic acid. (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoseric acid (24) and the like. The above numerical notation is the number of carbon atoms of the fatty acid.

Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Further, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids.

The unsaturated fatty acid U is not particularly limited, but is, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid ( 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like. In the numerical notation in parentheses for the unsaturated fatty acid, the left side means the carbon number of the fatty acid, and the right side means the number of double bonds.

The fat and oil used in the fat and oil composition (A) for kneading confectionery bread of the present invention contains trisaturated triglyceride (SSS) in which saturated fatty acid S is bound to all of the 1, 2, and 3 positions, and one molecule. As a di-saturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to glycerol, saturated triglyceride S is bound to the 1st and 3rd positions, and unsaturated fatty acid U is bound to the 2nd position. Includes type triglyceride (SUS) and asymmetric triglyceride (SSU) in which saturated fatty acid S is bound at the 1st and 2nd positions, or 2nd and 3rd positions, and unsaturated fatty acid U is bound at the 3rd or 1st position. .. Further, it may contain two unsaturated triglycerides (UUS, USU) in which two unsaturated fatty acids U and one saturated fatty acid S are bound to one molecule of glycerol, and it is unsuitable for all of the 1, 2, and 3 positions. It may contain a triunsaturated triglyceride (UUU) to which the saturated fatty acid U is bound.

The fat and oil used in the fat and oil composition (A) for kneading confectionery bread of the present invention is not particularly limited, and for example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, etc. Rice oil, safflower oil, olive oil, sesame oil, fish oil, shea butter, monkey fat, ilippe fat, cacao fat, pork fat (lard), beef tallow, milk fat, their fractionated oil or their processed oil (hardening and ester exchange reaction) Of these, one or more of them have been processed). In the oil / fat composition (A) for kneading confectionery bread of the present invention, all of the constituent fatty acids contain only the oil / fat having a content of trisaturated triglyceride having 16 or more carbon atoms and 15% by mass or less, and ( a) PPO / POP, (b) P2O content, (c) content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms, and (d) amount of lauric acid bound to the 2-position of triglyceride. In order to satisfy these fats and oils, it is preferable to use two or more kinds in combination.

2. Oil and fat composition for kneading confectionery bread (A)
The fat and oil composition (A) for kneading confectionery and bread of the present invention contains only fats and oils in which all of the constituent fatty acids have 16 or more carbon atoms and the content of trisaturated triglyceride is 15% by mass or less. By containing only such fats and oils, it has a low melting point, has the property of quickly dissolving fats and oils when put in the mouth, and has an appropriate amount of crystals. Therefore, the fats and oils composition for kneading confectionery bread of the present invention. In combination with the conditions (a) to (d) of the oil and fat composition in the product (A), by kneading it into the dough as a plastic oil and fat (B), it is made into a confectionery product that is excellent in softness, melting in the mouth, and texture without scratches. You can get bread. Considering these points, it is preferable that all of the constituent fatty acids contain only fats and oils having a content of trisaturated triglyceride having 16 or more carbon atoms and 12% by mass or less.

(A) The oil / fat composition (A) for kneading confectionery bread of the present invention has a mass ratio (PPO / POP) of PPO to POP of more than 1.0 and 2.2 or less. Within this range, the symmetry of the triglyceride is good, and in combination with the conditions of the fat and oil composition and the fat and oil composition in the fat and oil composition (A) for kneading bread of the present invention, the dough is used as the plastic fat and oil (B). By kneading into, it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches, and the baked product is particularly soft and melts in the mouth.

(B) The oil / fat composition (A) for kneading confectionery bread of the present invention has a P2O content of 6.5 to 15.5% by mass with respect to the total amount of the oil / fat. By setting the P2O content within this range, the crystal content becomes appropriate, and in combination with the conditions of the fat and oil composition and the fat and oil composition in the fat and oil composition (A) for kneading bread for confectionery of the present invention, By kneading it into the dough as a plastic fat (B), it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches, and the texture without scratches is particularly good.

(C) In the oil / fat composition (A) for kneading confectionery bread of the present invention, the content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms is 0.1 to 7.5 with respect to the total amount of the oil / fat. It is mass%. Within this range, the melting point is low, the fat and oil dissolves quickly when put in the mouth, and the amount of crystals is appropriate. Therefore, the fat and oil composition for kneading confectionery bread of the present invention (A). ), In combination with the conditions of the fat and oil composition and the fat and oil composition, by kneading the dough as the plastic fat and oil (B), it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches. The content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms is preferably 1.0 to 6.0% by mass with respect to the total amount of fats and oils from the viewpoint of improving dispersibility in the dough.

(D) In the oil / fat composition (A) for kneading confectionery bread of the present invention, the amount of lauric acid bound to the 2-position of triglyceride is 2.0 to 25% by mass with respect to the total amount of oil / fat. Triglycerides in which lauric acid is bound at the 2-position are prone to molecular motion due to the small molecular weight of lauric acid. Therefore, after solidification, the molecules are easily separated from each other in the fat and oil, and as a result, the plastic fat and oil are combined with the conditions of the fat and oil composition and the fat and oil composition in the fat and oil composition (A) for kneading bread for confectionery of the present invention. By kneading it into the dough as (B), it melts in the mouth and has good softness. In addition, good physical properties can be obtained at a low temperature, and the dispersibility in the dough at a low temperature of about 10 ° C. is excellent.

The constituent fatty acids at the 1st and 3rd positions of the triglyceride in which lauric acid is bonded at the 2-position may be either a saturated fatty acid or an unsaturated fatty acid. Examples of the triglyceride in which the 2-position is lauric acid include, but are not limited to, SLS-type triglyceride, SLU-type triglyceride (including position isomers), and ULU-type triglyceride. In addition, "L" means lauric acid which is a constituent fatty acid of triglyceride. From the viewpoint of obtaining the effect of the present invention, when the constituent fatty acid at the 1-position or the 3-position of the triglyceride in which lauric acid is bonded at the 2-position is a saturated fatty acid, it is preferably a saturated fatty acid having 4 to 20 carbon atoms. When the constituent fatty acid at the 1st or 3rd position of the triglyceride in which lauric acid is bound at the 2nd position is an unsaturated fatty acid, an unsaturated fatty acid having 16 to 18 carbon atoms (palmitoleic acid, oleic acid, linoleic acid, linolenic acid, etc.) Is preferable. When the constituent fatty acids at the 1- or 3-position of the triglyceride in which lauric acid is bound at the 2-position are saturated fatty acids and unsaturated fatty acids, the above-mentioned saturated fatty acids (saturated fatty acids having 4 to 20 carbon atoms) and unsaturated fatty acids (carbons) It is preferably an unsaturated fatty acid of number 16-18).

In the oil / fat composition (A) for kneading confectionery bread of the present invention, the total amount of LLL, MLL, and LML is preferably 1.5 to 7% by mass with respect to the total amount of the oil / fat. By setting the total amount of LLL, MLL, and LML within this range, the balance between melting in the mouth and softness becomes good, and the melting in the mouth becomes good and the softness becomes good. That is, by containing triglycerides such as LLL, MLL, and LML among saturated fatty acids, it is possible to obtain a confectionery bakery that has a good balance between melting in the mouth and softness, and therefore has a good flavor release.

The fat and oil composition (A) for kneading confectionery bread of the present invention preferably contains only fats and oils having a solid fat content of 8% by mass or less at 35 ° C. By containing only such fats and oils, the melting point is low and the fats and oils dissolve quickly when put in the mouth. Therefore, the fats and oils blended in the fats and oils composition (A) for kneading bread for confectionery of the present invention and By kneading it into the dough as a plastic fat (B) in combination with the condition of the fat composition, it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches. In particular, the texture without cracks is good. Further, in terms of workability, the dispersibility in the dough at a low temperature of about 10 ° C. is good.

The oil / fat composition for kneading confectionery bread of the present invention preferably contains a transesterified oil / fat having an iodine value of 50 to 60. By containing such transesterified fats and oils, the melting point is low and the fats and oils dissolve quickly when put in the mouth. Therefore, the fats and oils compounded in the fats and oils composition (A) for kneading bread for confectionery of the present invention. In combination with the conditions of the oil and fat composition, by kneading the dough as the plastic oil and fat (B) described later, it is possible to obtain a confectionery bakery having excellent softness, melting in the mouth, and a texture without scratches. In particular, the texture without cracks is good.

As the transesterified fats and oils having an iodine value of 50 to 60, transesterified fats and oils containing palm-based fats and oils as raw materials are preferable. Examples of palm-based fats and oils include palm oil, fractionated palm oil, and hydrogenated oils thereof, and these may be used alone or in combination of two or more as raw materials for transesterified fats and oils. .. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used.

A chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction of the transesterification fats and oils. Sodium methylate, sodium hydroxide, or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alcaligenes, which may be fixed on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity.

When a chemical catalyst is used for the transesterification reaction, the catalyst is added in an amount of 0.05 to 0.15% by mass based on the amount of oil and lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hours. The transesterification reaction is completed in an equilibrium state, and the transesterification fat and oil can be obtained. When an enzyme catalyst is used, the transesterification reaction is completed in an equilibrium state by adding 0.01 to 10% by mass of an enzyme catalyst such as lipase and performing a transesterification reaction at 40 to 80 ° C. Transesterified fats and oils can be obtained. The transesterification reaction can be carried out by either a continuous column reaction or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as needed.

The fat and oil composition (A) for kneading confectionery bread of the present invention may or may not contain trans acid as a constituent fatty acid of fat and oil, but when the intake of trans acid is large, it is ingested by the human body. LDL cholesterol can be increased. Therefore, from the viewpoint of easily suppressing this, in the present invention, the content of trans acid in the constituent fatty acids of the fat and oil is preferably less than 10% by mass with respect to the total mass of the constituent fatty acids of the fat and oil, and is 5% by mass. It is more preferably less than%, and most preferably less than 3% by mass.

2. Thermoplastic fat (B)
In the oil / fat composition (A) for kneading confectionery bread of the present invention, a plastic oil / fat (B) containing the oil / fat composition (A) for kneading confectionery bread of the present invention in the oil phase is prepared, and this is used. A baked product can be obtained by using the dough as a raw material.

This plastic fat (B) contains the fat composition (A) for kneading confectionery bread of the present invention in the oil phase.

The content of the oil / fat composition (A) for kneading confectionery bread of the present invention in the plastic oil / fat (B) is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

The plastic fat (B) can take a form in which the aqueous phase is substantially not contained and a form in which the aqueous phase is contained. Examples of the form containing the aqueous phase include water-in-oil type, oil-in-water type, oil-in-oil-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass. It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. The water-in-oil type is preferable as the form containing an aqueous phase, and examples thereof include margarine.

Moreover, shortening is mentioned as a form which does not substantially contain an aqueous phase. Here, "substantially free" means that the content of water (including volatile matter), which corresponds to the shortening of the Japanese Agricultural Standard, is 0.5% by mass or less.

In addition to water, the plastic fat (B) may contain conventionally known components. Known ingredients are not particularly limited, but are, for example, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, flavors, emulsifiers, alcoholic beverages, enzymes, powders. Examples include fats and oils. Examples of milk include milk. Dairy products include defatted milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, unsweetened milk, sweetened milk, unsweetened defatted milk, sweetened defatted milk. , Full-fat milk powder, non-fat milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, sodium caseinate, potassium casein, etc. Can be mentioned. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactoose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, starch decomposition products. , Polysaccharides, etc. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivative, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant starch, catechins, polyphenols, tea extraction. Things can be mentioned. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the coloring component include carotene, annatto, and astaxanthin. Examples of flavors include butter flavor and milk flavor. As emulsifiers, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, Examples thereof include polyoxyethylene sorbitan fatty acid ester.

This plastic fat (B) can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing the oil / fat composition (A) for kneading confectionery bread of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator and perfect. It can be rapidly cooled and kneaded by a cooling mixer such as a tar, a botator, or a nexus. In the form containing no aqueous phase, the oil phase containing the oil / fat composition (A) for kneading confectionery bread of the present invention is heated and then rapidly cooled by a cooling mixer such as a combinator, a perfector, a botator, or a nexus. It can be reconciled. In the cooling mixer, an inert gas such as nitrogen gas can be blown as needed. Further, it may be aged (tempered) after quenching and kneading.

3. 3. Dough and baked product The oil / fat composition (A) for kneading confectionery bread of the present invention can be used as a plastic oil / fat (B) by kneading it into the dough of a baked product such as bread or confectionery. By baking the dough containing the thermoplastic fat (B), baked products such as bread and confectionery can be obtained. The plastic fat (B) can be kneaded into the dough and baked according to, for example, known conditions and methods.

The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended in the dough of a baked product, but for example, wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rice flour, etc. , Corn flour, rye flour, buckwheat flour, soybean flour and the like.

The amount of the plastic fat (B) blended in the dough varies depending on the type of baked product and is not particularly limited, but is preferably 2 to 40 parts by mass, more preferably 2 to 40 parts by mass, based on 100 parts by mass of the flour blended in the dough. It is 2 to 30 parts by mass.

In addition to the flour and the plastic fat (B), the dough can be blended without particular limitation as long as it is usually blended in the dough of the baked product. Further, these blending amounts can also be blended without particular limitation in consideration of the range to be blended in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars as described above, eggs, processed egg products, starches, salts, emulsifiers, emulsified foaming agents (emulsified fats and oils), yeast, yeast. Food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kin flour, tofu, soy milk, soy protein, swelling agent, sweetness Examples include ingredients, seasonings, spices, coloring agents, flavors, enzymes and the like.

Breads and confectioneries that are baked products using dough to which plastic fat (B) is added include, for example, breads such as bread, table rolls, confectionery bread, cooked bread, French bread, and live red, stolen, panelone, kuglov, and brioche. , East confectionery such as donuts, pastries such as Danish pastry, croissants and pies, butter cakes, pound cakes, sponge cakes, biscuits, cookies, donuts, busses, hot cakes, waffles and other cakes.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
(1) Measurement method The iodine value of fats and oils was measured by the standard fats and oils analysis test method (Japan Oil Chemists' Society) "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)".

The solid fat content (SFC) of fats and oils was measured by the standard fat and oil analysis test method (Japan Oil Chemicals Society) "2.2.9-2013 solid fat content (NMR method)".

P2O content (total amount of PPO and POP), mass ratio of PPO to POP (PPO / POP), content of trisaturated triglycerides in which all of the constituent fatty acids have 16 or more carbon atoms, LLL, MLL, and LML. The total amount of is the gas chromatograph method (standard oil and fat analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Sho 2- 2013 2-position fatty acid composition ”), and calculated using the amount of each fatty acid. The amount of lauric acid bound to the 2-position of triglyceride is determined by the gas chromatograph method (reference oil and fat analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph)". Method) ”and“ Recommended 2-2013 2-position fatty acid composition ”. The P2O content, the content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms, and the 2-position of triglyceride are bound. The total amount of lauric acid, LLL, MLL, and LML is based on the total amount of fats and oils.

(2) Evaluation <Preparation of fat composition (A) and plastic fat (B) for kneading confectionery bread>
Each fat and oil was mixed at the blending ratios shown in Tables 1 and 2 to obtain a fat and oil composition (A) for kneading confectionery bread in Examples and Comparative Examples. Table 3 shows the solid fat content (%) of each fat and oil at 35 ° C. and the content (mass%) of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms.

The temperature of 81.2 parts by mass of the oil / fat composition (A) for kneading confectionery bread was adjusted to 75 ° C., 0.2 parts by mass of an emulsifier was added, and then dissolved to prepare an oil phase. On the other hand, 1.0 part by mass of skim milk powder and 1.0 part by mass of salt were added to 16.5 parts by mass of water and sterilized by heating at 80 ° C. to obtain an aqueous phase.

Next, the aqueous phase is added to the oil phase, stirred with a propeller stirrer to emulsify into a water-in-oil mold, 0.1 parts by mass of milk flavor is added, and after stirring, quenching and kneading is performed by a combinator. Then, margarine having the following blending ratio was obtained as a plastic fat (B). The obtained margarine was stored at 5 ° C. after aging (tempering).
<Mixing of margarine>
Oil and fat composition for kneading bread for confectionery (A) 81.2 parts by mass Emulsifier 0.2 parts by mass Water 16.5 parts by mass Skim milk powder 1.0 parts by mass Salt 1.0 parts by mass Milk flavor 0.1 parts by mass

<Making bread>
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented under the following conditions using a hook to obtain a medium seed dough.

After that, all the ingredients other than the margarine mixed in this kneading and the medium-sized dough are added and mixed at low speed 3 minutes and medium-low speed 3 minutes, then margarine is added, and then mixed at low-speed 3 minutes and medium-low speed 4 minutes to prepare the bread dough. Obtained. The kneading temperature was 28 ° C.

Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was formed by stretching it with a mulder, molding it into a roll mold, putting it in a one loaf mold, taking a proof at 38 ° C. and 80% humidity for 45 minutes, and then baking it at 200 ° C. for 30 minutes.
<Bread combination>
・ Medium seed compounded strong flour 70 parts by mass yeast 2.5 parts by mass yeast food 0.1 parts by mass water 40 parts by mass ・ main kneaded strong flour 30 parts by mass fine white sugar 6 parts by mass salt 1.8 parts by mass defatted milk powder 2 parts by mass margarine (Plastic fat (B)) 5 parts by mass Water 25 parts by mass

<Evaluation>
In each of the following evaluations, the panel conducted a five-flavor (sweetness, sourness, saltiness, bitterness, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard olfactory test, each of which was tested. We selected 4 men and 6 women in their 20s and 40s who were judged to be suitable.

[Hiki]
After allowing the baked bread to cool, it was stored at 20 ° C. for 2 days, and whether or not the bread felt hiki (texture in which the bread-like connection remained) was evaluated by 10 panels according to the following criteria.
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that there was no hiki.
◯: 5 to 7 out of 10 panels evaluated that there was no hiki.
Δ: 3 to 4 out of 10 panels evaluated that there was no hiki.
X: Of the 10 panels, 2 or less evaluated that there was no hiki.

[Easy to get lumpy in the mouth]
After allowing the baked bread to cool, it was stored at 20 ° C. for 2 days, and 10 panels evaluated whether or not they felt liable to get lumpy in the mouth when tasting.
Evaluation Criteria ⊚: Eight or more of the 10 panels evaluated that they were less likely to get lumpy in the mouth.
◯: 5 to 7 out of 10 panels evaluated that they were less likely to get lumpy in the mouth.
Δ: 3 to 4 out of 10 panels evaluated that they were less likely to get lumpy in the mouth.
X: Of the 10 panels, 2 or less evaluated that they were less likely to get lumpy in the mouth.

[Dry feeling]
After allowing the baked bread to cool, it was stored at 20 ° C. for 2 days, and the dryness at the time of tasting was evaluated by 10 panels according to the following criteria.
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that there was no dryness.
◯: 5 to 7 out of 10 panels evaluated that there was no dryness.
Δ: 3 to 4 out of 10 panels evaluated that there was no dryness.
X: Of the 10 panels, 2 or less evaluated that there was no dryness.

[Softness of mouth]
After allowing the baked bread to cool, it was stored at 20 ° C. for 2 days, and the softness of the mouth when tasting was evaluated by 10 panels according to the following criteria.
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that they were soft.
◯: 5 to 7 out of 10 panels evaluated that they were soft.
Δ: 3 to 4 out of 10 panels evaluated that they were soft.
X: Of the 10 panels, 2 or less evaluated that they were soft.

[Top flavor release]
The baked bread was stored at 20 ° C. for 2 days, and the top flavor release at the time of tasting was evaluated by 10 panels according to the following criteria, and the average score was used for evaluation.
Evaluation criteria 4 points: The top flavor release is very fast and the flavor is strong.
3 points: The top flavor is released quickly and the flavor is strong.
2 points: The top flavor release is a little late, and the flavor is slightly diminished.
1 point: The top flavor release is slow and the flavor is weak.
Average score ◎: Average score is 3.5 or more 〇: Average score is 3 or more and less than 3.5 △: Average score is 2 or more and less than 3 ×: Average score is less than 2

[Dispersibility in dough at 10 ° C]
The time during which the margarine lumps disappeared when margarine was added to the dough at 10 ° C. during the preparation of bread was visually evaluated.
Evaluation Criteria ⊚: Dispersed within 1 minute to 1 minute and 45 seconds.
◯: Dispersed within 1 minute 45 seconds to 2 minutes 30 seconds.
Δ: Dispersed within 2 minutes and 30 seconds to 3 minutes and 30 seconds.
X: Dispersed in more than 3 minutes and 30 seconds.

The above evaluation results are shown in Tables 1 and 2. The composition of the oil / fat composition (A) for confectionery / bakery is also shown in these tables, and the solid fat content (%) of each oil / fat at 35 ° C. and the trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms. The content (% by mass) of is shown in Table 3.

Claims (5)

25% by mass to 55% by mass of transesterified fats and oils containing only fats and oils having a trisaturated triglyceride content of 15% by mass or less in which all of the constituent fatty acids have 16 or more carbon atoms and having an iodine value of 50 to 60%. Confectionery bakery kneading oil / fat composition containing and satisfying the following conditions (a) to (d):
(A) The mass ratio of PPO to POP (PPO / POP) is more than 1.0 and 2.2 or less (PPO is palmitic acid at the 1st and 2nd positions or 2nd and 3rd positions, and oleic acid at the 3rd or 1st position. It is an acid-bound triglyceride, POP is a triglyceride in which palmitic acid is bound at the 1- and 3-positions, and oleic acid is bound at the 2-position, P is palmitic acid, and O is oleic acid.);
(B) The content of P2O is 6.5 to 15.5% by mass based on the total amount of fats and oils (the content of P2O is the total amount of PPO and POP);
(C) The content of trisaturated triglyceride in which all of the constituent fatty acids have 16 or more carbon atoms is 2.8 to 7.5% by mass with respect to the total amount of fats and oils;
(D) The amount of lauric acid bound to the 2-position of triglyceride is 2.0 to 25% by mass with respect to the total amount of fats and oils. The oil and fat composition for confectionery bread kneading according to claim 1, wherein the total amount of LLL, MLL, and LML is 1.5 to 7% by mass based on the total amount of oil and fat (LLL is ranked 1st and 2nd. MLL is a triglyceride in which lauric acid is bound at the 3-position, and MLL is a triglyceride in which myristic acid is bound at the 1-position or 3-position, or lauric acid is bound at the 2-position and 3-position or 1-position and 2-position. It is a triglyceride in which lauric acid is bonded to the 1st and 3rd positions and myristic acid is bonded to the 2nd position. L indicates lauric acid and M indicates myristic acid). The oil / fat composition for kneading confectionery bread according to claim 1 or 2, which contains only the oil / fat having a solid fat content of 8% by mass or less at 35 ° C. The confectionery bakery kneaded fat / oil composition according to any one of claims 1 to 3, which contains only fats and oils having a content of trisaturated triglyceride having 16 or more carbon atoms and 12% by mass or less of all of the constituent fatty acids. A method for producing a baked product in which a plastic fat or oil containing the fat or oil composition for kneading confectionery bread according to any one of claims 1 to 4 is kneaded into a dough and the dough is baked.