JP7051285B2 - Oil composition for kneading bread - Google Patents

Description

The present invention relates to an oil / fat composition for kneading bread, which has a good oil-fat mixing property with a bread dough, suppresses stickiness of the bread dough, and can produce bread having an excellent internal phase and texture.

The role of fats and oils in the production of bread dough is important. In bread dough, the fats and oils are arranged along the gluten film, which makes the dough easy to handle, such as favorable extensibility and good dryness. It becomes bread.

However, the bread obtained by using fats and oils is soft but less moist.
Therefore, in order to obtain bread that is soft and has a good moist feeling, a method of using a polyhydrated dough containing a large amount of water, a method of increasing the amount of fat and oil, a method of using an enzyme such as amylase, and a method of using an emulsifier. Furthermore, the method of combining these is widely used.

However, although the method of using a polyhydrated dough can easily obtain a bread having a high moist feeling, the bread dough is very sticky and it is difficult to perform various moldings.

The method of increasing the amount of oil and fat blended improves the moist feeling when using low melting point oil and fat, but the stickiness of the oil and fat becomes felt, and when using high melting point oil and fat, the effect of improving the moist feeling sharply increases. It will drop. Further, when the fat and oil is added to the dough, if the amount added is 15 parts by mass or more with respect to 100 parts by mass of the wheat flour, the fat and oil having a low melting point slips and the time until the dough enters the dough is further extended. In the case of fats and oils having a high melting point, there is a problem that the fats and oils only roll in a lump and do not easily enter the dough, that is, the oil and fat mixture is poor. In this case, the dough temperature may rise over time, or it may not be possible to knead the dough uniformly.

In addition, the method using an enzyme such as amylase can dramatically improve the quality of bread by adding a small amount, but the dough type, temperature, dough production time, and the amount of addition are adjusted to obtain the effect. However, there are problems that the dough is easily sticky and the texture of bread is not crisp and tends to be messy.

Furthermore, when an emulsifier is added, the dough feels dry but has good extensibility, and the quality (texture) of the obtained bread is also excellent, but the effect of improving the moist feeling is weak. If the amount added is increased, the crispness will worsen, and you will feel fluffy and fluffy. In addition, due to recent consumer preference, it is required to produce a similar effect without using a large amount of emulsifier.

Further, as a manufacturing method for obtaining bread having a soft and moist texture, a method for manufacturing bread dough called a basic sweet dough method is known. This basic sweet dough method is a method in which auxiliary raw materials such as fats and oils, eggs, and sugars are foamed by the sugar batter method, and the main raw materials such as flour, yeast, and water are added thereto.

The bread obtained by this basic sweet dough method certainly has a soft and moist texture, but the effect is obtained by adding a large amount of fat and egg to make the dough with an extremely rich composition. Is. Among the various breads, there are few breads with such a rich composition, and very few breads to which this manufacturing method can be applied.

Therefore, various methods for obtaining bread with a soft and moist texture, even when the amount of water absorption or the amount of fat or egg blended is small, or without relying on a special blending or manufacturing method, have been studied and disclosed. ing.
For example, a method using a gelling agent or a thickening polysaccharide (see, for example, Patent Documents 1 to 3) has been proposed, but this method has a problem that the bread dough is sticky and difficult to handle, and the obtained bread is obtained. There is a problem that the texture becomes messy.

Therefore, a method of using a fat or oil having a low specific density as a fat or oil for kneading bread has been proposed (see, for example, Patent Documents 4 and 5). According to this method, bread having good softness and good texture (crispness / melting in the mouth) can be obtained by the same usage as the kneaded fats and oils of the ordinary bread making method regardless of the dough composition. However, the method of Patent Document 4 has a problem that the obtained bread is easily sticky and the improvement of the internal phase of the bread is insufficient, and the method of Patent Document 5 is used because of the hardness of the fat and oil used. Sometimes there was a problem that temperature control was necessary and there was a problem that the softness was insufficient.

Japanese Unexamined Patent Publication No. 2006-320207 Japanese Unexamined Patent Publication No. 2004-187526 Japanese Unexamined Patent Publication No. 10-179012 Japanese Unexamined Patent Publication No. 2010-259411 Japanese Unexamined Patent Publication No. 2011-200191

Therefore, an object of the present invention is an oil / fat composition for kneading bread, which has good oil / fat mixing properties in bread dough, suppresses stickiness of bread dough, and can produce bread having an excellent internal phase and texture. Is to provide.

As a result of various studies to achieve the above object, the present inventors have found that the above object can be achieved by using a specific transesterified oil or fat as a compounded oil or fat in a low specific gravity oil or fat composition.
That is, in the present invention, the oil phase contains 40 to 100% by mass of transesterified oil and fat obtained by transesterifying an oil and fat mixture containing 70% by mass or more of palm-separated soft part oil, and the specific gravity is less than 0.9. The present invention provides an oil / fat composition for kneading bread, which has an oil / fat as a continuous phase.

The oil / fat composition for kneading bread of the present invention can be used without adjusting the temperature, and is uniformly and quickly kneaded into the bread dough, and has good miscibility with the oil / fat in the bread dough. Further, the stickiness of the bread dough can be suppressed even when the amount of the emulsifier used is small or even when the emulsifier is not used, and the bread obtained by using the oil-and-fat composition for kneading bread of the present invention. Has a thin internal phase membrane, a soft and moist texture, but has good crispness and no stickiness.

Hereinafter, the oil / fat composition for kneading bread of the present invention will be described in detail.
First, a transesterified oil / fat obtained by transesterifying an oil / fat compound containing 70% by mass or more of palm-separated soft tissue oil used in the present invention will be described.
The oil / fat composition for kneading bread of the present invention contains transesterified oil / fat obtained by transesterifying an oil / fat mixture containing 70% by mass or more of palm-separated soft part oil.
The transesterified fat and oil is a fat and oil obtained by transesterifying a fat and oil mixture containing 70% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass of palm-separated soft tissue oil.

Here, the palm-separated soft part oil used in the above-mentioned oil / fat mixture has a low melting point obtained when palm oil is separated by a method such as solvent separation such as acetone separation and hexane separation, and solvent-free separation such as dry separation. It is a fraction and usually has an iodine value of 52 to 70. As the palm fractionated soft oil used in the present invention, it is preferable to use palm olein having an iodine value of 52 or more, more preferably palm olein having an iodine value of 54 or more, and palm super olein having an iodine value of 60 or more. Is more preferred.

The oil / fat mixture may contain oils / fats other than the palm-separated soft tissue oil, if necessary. The oils and fats other than the palm-separated soft part oil, which are added to the oil and fat mixture as necessary, can be appropriately selected according to the desired hardness of the oil and fat composition, and specifically, soybean oil, canola oil, and corn. Examples include oils, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, sunflower oil, and other oils and fats that are liquid at room temperature. Oils and fats that are solid at room temperature such as beef fat, milk fat, pork fat, and cacao fat can also be used, and one or more of physical or chemical treatments such as hydrogenation, separation, and ester exchange of these fats and oils can be used. It is also possible to use oils and fats that have been treated with.
In the present invention, these fats and oils can be used alone or in combination of two or more.

Further, the transesterification reaction for obtaining the transesterification oil / fat may be a method using a chemical catalyst, a method using an enzyme, a random transesterification reaction, or a regioselective transesterification reaction. However, it is more preferable that the random transesterification reaction uses a chemical catalyst or an enzyme having no regioselectivity.

Examples of the chemical catalyst include alkali metal-based catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include Alcaligenes, Rhizopus, and Aspergillus (genus Alcaligenes). Examples thereof include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium and the like. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

The preferred SFC (solid fat content) of the transesterified fat and oil obtained by transesterifying the above fat and oil mixture is 30 to 55%, preferably 35 to 45% at 0 ° C, and 20 to 45% at 10 ° C. It is preferably 25 to 35%, 5 to 25% at 20 ° C, preferably 10 to 20%, 0 to 5% at 40 ° C, and preferably 1 to 4%.

The oil / fat composition for kneading bread of the present invention is obtained by transesterifying an oil / fat mixture containing 70% by mass or more of the palm-separated soft part oil, and 40 to 100% by mass of the transesterified oil / fat in the oil phase. It is preferably contained in an amount of 50 to 100% by mass, more preferably 55 to 95% by mass.
When the content of the transesterified fat and oil is less than 40% by mass, the effect of improving the fat and oil mixing property is not observed, the internal phase of the obtained bread tends to be coarse, and the texture is inferior. It tends to be a thing, and even the volume tends to be small.

The oil / fat composition for kneading bread of the present invention may contain other oils / fats in addition to the transesterified oils / fats, if necessary, for the purpose of adjusting the hardness.
Other oils and fats mentioned above include, for example, palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, saflower oil, high oleic. Various vegetable fats and oils such as safflower oil, olive oil, peanut oil, capoc oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey fat, irippe fat, beef fat, milk fat, pork fat, fish oil, whale oil, etc. Examples thereof include fats and oils, and processed fats and oils which have been subjected to one or more treatments selected from hydrogen addition, fractionation and ester exchange. In the present invention, one kind or two or more kinds selected from these can be used.
The content of the above other fats and oils is preferably 80% by mass or less, more preferably 50% by mass or less, still more preferably 5 to 45% by mass in the oil phase of the fat and oil composition for kneading bread of the present invention. be.

The fat and oil composition for kneading bread of the present invention has fat and oil as a continuous phase. In the present invention, "the fat and oil is used as a continuous phase" is not only when only the transesterified fat and oil contained in the fat and oil composition for bread making forms a continuous phase of the fat and oil, but also the fat and oil for bread making and fat. The case where all the fats and oils contained in the composition are integrated to form a continuous phase of the fats and oils is also included. The fat-and-fat composition for kneading bread of the present invention may be margarine or fat spread containing water as long as it is a fat-and-fat composition having a continuous phase of fat and oil, and shortening that does not substantially contain water. May be. When the oil-and-fat composition for kneading bread of the present invention contains water, the emulsified type is a water-in-oil type having water as a dispersed phase or an oil-in-oil oil type having water in which oil and fat is dispersed as a dispersed phase. A multi-emulsification type having a double emulsification or higher may be used as long as it has a continuous phase of oils and fats such as. The oil / fat composition for kneading bread of the present invention substantially does not contain water, that is, has a water content of 0.5% by mass or less in that it has a high improvement effect and prevents stickiness of the dough. Is preferable. The water content in the oil / fat composition for kneading bread of the present invention can be measured by, for example, a normal pressure drying weight loss method.

The oil-and-fat composition for kneading bread of the present invention can obtain a sufficient effect even when the amount of the emulsifier used is small or even when the emulsifier is not used. However, the oil / fat composition for kneading bread of the present invention preferably contains an emulsifier in an amount of 0.1 to 5% by mass, more preferably 0.2 to 2% by mass. When the content of the emulsifier in the fat-and-fat composition for kneading bread of the present invention is within the above range, the fat-and-fat composition for kneading bread-making has a sticky physical property, thereby increasing the mixing property into the bread dough. At the same time, it probably suppresses the loss of the gas phase during mixing, and the higher effect of the present invention can be obtained. Furthermore, the physical properties of the fat composition for kneading bread are stabilized during storage, and the obtained bread The effect of suppressing aging can also be obtained.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, and poly. Glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin can be used, and one or two selected from these. More than seeds can be used.
In the present invention, among the above emulsifiers, the use of polyglycerin fatty acid ester, especially diglycerin unsaturated fatty acid ester is particularly excellent in oil and fat mixing property in bread dough, and the texture of the obtained bread is preferable. Is preferable.
When a polyglycerin fatty acid ester is used as the emulsifier, the content of the polyglycerin fatty acid ester in the oil-and-fat composition for kneading bread of the present invention is preferably 0.2 to 2% by mass, more preferably 0. It is 5 to 1.5% by mass.

The oil / fat composition for kneading bread of the present invention may contain other materials, if necessary. Other ingredients include fine white sugar, granulated sugar, glucose, fructose, citrus sugar, malt sugar, lactose, liquid sugar, condensed milk, oligosaccharide, reduced sugar, honey and other sugars, corn starch, tapioca starch, horse bell starch, wheat starch, rice starch.・ Condensed milk such as mochi rice starch, processed starch, thickening stabilizer such as xanthan gum, sodium alginate, guagam, locust bean gum, carrageenan, eggs, coloring agents such as β-carotene, caramel, red koji pigment, tocopherol, tea Antioxidants such as extracts, dextrin, casein, whey, cream, defatted milk powder, fermented milk, milk, whole powdered milk, yogurt, condensed milk, sweetened condensed milk, full-fat condensed milk, defatted condensed milk, concentrated milk, pure cream, cream for whipping (Compound cream) ・ Cream for vegetable whip ・ Milk and dairy products such as condensed milk minerals, cheeses such as natural cheese, process cheese, cream cheese, goda cheese, cheddar cheese, raw alcohol, shochu, whiskey, wokka, brandy Distilled liquor such as wine, Japanese liquor, brewed liquor such as beer, various liqueurs, inorganic salts, salt, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soybean protein, preservatives, bitterness Food ingredients, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat and seafood, plant and animal extracts such as condensed milk , Food additives and the like can be used. Any amount of the other material can be used as long as the object of the present invention is not impaired, but it is preferably 30% by mass or less, more preferably 10% by mass or less in the above-mentioned oil / fat composition for bread making. be.

The oil / fat composition for kneading bread of the present invention has a specific gravity of less than 0.9, preferably 0.4 to 0.85, more preferably 0.5 to 0.8, and most preferably 0.6 to 0.8. Is. If the specific gravity of the above-mentioned oil / fat composition for kneading bread is 0.9 or more, the obtained bread will be fluffy, which is not preferable. Further, when the specific gravity of the oil / fat composition for kneading bread of the present invention is 0.4 or more, the mixing property with the bread dough becomes good, and the oil / fat composition for kneading bread is uniformly kneaded into the bread dough. Is preferable because it facilitates. The specific gravity of the oil / fat composition for kneading bread can be measured by the volumetric method. Specifically, a measuring cup having a certain volume is filled with the fat and oil composition, the mass of the fat and oil composition in the cup is measured, and the value obtained by dividing the mass by the volume of the measuring cup is kneaded into the bakery. The specific gravity of the oil and fat composition. The specific gravity of the oil / fat composition for kneading bread is measured at 20 ° C.

The oil / fat composition for kneading bread of the present invention may have physical characteristics such as fluid or paste, but it is plastic in that the mixing property at the time of kneading at the time of bread making is good. Is preferable.

Next, a method for producing the above-mentioned oil / fat composition for bread making will be described.
As a method for obtaining the above-mentioned oil / fat composition for kneading bread, 40 to 100% by mass of ester-exchanged oil / fat obtained by transesterifying an oil / fat mixture containing 70% by mass or more of palm-separated soft part oil is contained in the oil phase. An ester obtained by transesterifying an oil / fat composition having an oil / fat as a continuous phase so that the specific gravity is less than 0.9, or transesterifying an oil / fat mixture containing 70% by mass or more of palm-separated soft part oil. Examples thereof include a method of aerating the oil phase so that the specific gravity is less than 0.9 in the process of producing the oil / fat composition having the oil / fat as a continuous phase, which contains 40 to 100% by mass of the exchanged oil / fat in the oil phase.

In the case of the method of aerating the oil / fat composition, it is a method of continuously injecting using a continuous aeration device or a method of creaming using a vertical mixer or the like. May be good.
Further, in the case of the method of aerating the oil / fat composition in the manufacturing process, it is preferable to use a continuous aeration device for continuous injection.

Further, the bread dough of the present invention will be described.
The bread dough of the present invention contains the oil and fat composition for kneading bread of the present invention.
The type of bread dough referred to in the present invention is not particularly limited as long as it is a dough in which bread making ingredients including starch, water and yeast are kneaded, and bread dough, French bread dough, various red dough, brioche dough, denish dough and sweet. Examples of bread dough include roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, buns dough, and yeast pie dough.

The content of the above-mentioned oil / fat composition for kneading bread of the present invention in the bread dough of the present invention is not particularly different from the amount added at the time of normal bread dough production, and can be appropriately determined according to the type of bread dough. It is preferably 3 to 45 parts by mass, and more preferably 5 to 20 parts by mass with respect to 100 parts by mass of the starch used in the bread dough. Here, if the content is less than 3 parts by mass, the effect of the present invention is difficult to obtain, and if it is more than 45 parts by mass, the bread dough tends to be sticky.

Examples of the starches include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour and wheat flour such as germ, other flours such as rye flour, barley flour and rice flour, almond flour and hazelnut flour. , Cashew-nut flour, oat flour and pine flour and other hard fruit flour, corn starch, tapioca starch, wheat flour, sweet potato flour, sago starch and rice flour and other starches, and these starches are enzymatically treated, pregelatinized and decomposed. Examples thereof include chemical flour having one or more treatments selected from etherification treatment, esterification treatment, cross-linking treatment and grafting treatment.
In the present invention, it is desirable to use 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass of wheat flour among the starches.
Further, it is preferable that the wheat flour is only strong flour or a combination of strong flour and weak flour.

The water content of the bread dough of the present invention is preferably 30 to 150 parts by mass, more preferably 50 to 100 parts by mass with respect to 100 parts by mass of the starch used in the bread dough.
The above water includes not only natural water and tap water, but also water in the water-containing material used in bread dough. Examples of the water-containing material include milk, concentrated milk, milk such as cream, dairy products, eggs, and liquid sugar. When an emulsion is used, the water content also includes the water contained in the emulsion.

Examples of yeast used in the baker's dough of the present invention include dry yeast, raw yeast, yeast for refrigerated bread, yeast for frozen bread and the like. In the present invention, one or more selected from these can be used. The content of yeast in the baker's dough of the present invention is not particularly limited, but is preferably 1.5 to 10 parts by mass in the case of raw yeast and 1.5 to 10 parts by mass in the case of dry yeast with respect to 100 parts by mass of starch. It is preferably 0.5 to 4 parts by mass.

The bread dough of the present invention may contain other ingredients if necessary. Other materials used in the bread dough of the present invention include, for example, dietary fibers such as alginic acid, alginate, xanthan gum, guar gum, locust bean gum, carrageenan, pectin, carboxymethyl cellulose, agar, and glucomannan, and the above-mentioned production of the present invention. Coloring of oil and fat compositions for kneading other than oil and fat composition for bread kneading, roll-in oil and fat, flower paste, butter cream, sugars and sweeteners, starch, thickening stabilizer, β-carotene, caramel, red koji pigment, etc. Antioxidants such as tocopherols and tea extracts, dextrin, casein, whey, cream, defatted milk powder, fermented milk, milk, whole powdered milk, yogurt, condensed milk, sweetened condensed milk, full-fat condensed milk, defatted condensed milk, concentrated milk, pure raw Milk and dairy products such as cream, whipped cream (compound cream), vegetable whipped cream, cheeses such as natural cheese, process cheese, cream cheese, goda cheese, cheddar cheese, whole egg, raw egg white, raw egg white, Eggs such as sterilized whole egg, sterilized egg white, sterilized egg white, salted whole egg, salted egg yolk, sweetened egg white, sweetened whole egg, sweetened egg white, sweetened egg white, enzyme-treated whole egg, enzyme-treated egg white, raw alcohol, shochu, whiskey, Distilled liquor such as wokka brandy, brewed liquor such as wine, Japanese liquor, beer, various liqueurs, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester・ Sucrose fatty acid ester ・ Sucrose acetic acid isobutyric acid ester ・ Polyglycerin fatty acid ester ・ Polyglycerin condensed ricinoleic acid ester ・ Propropylene glycol fatty acid ester ・ Stearoyl lactate calcium lactate ・ Stearoyl lactate sodium ・ Polyoxyethylene sorbitan monoglyceride ・ Egg whites such as lecithin Agents, inorganic salts, salt, baking powder, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soybean protein, preservatives, bitterness agents, acidulants, pH adjusters, Life-improving agents, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, food materials such as vegetables, meat and seafood, plant and animal extracts such as condensed bouillon, food additives, etc. can. Other materials can be used arbitrarily as long as the object of the present invention is not impaired, but preferably, they can be used in a range of 200 parts by mass or less in total with respect to 100 parts by mass of the starch.

The above-mentioned "oil / fat composition for kneading other than the oil / fat composition for kneading bread of the present invention" is obtained, for example, by transesterifying an oil / fat mixture containing 70% by mass or more of palm-separated soft part oil. Transesterified oil and fat composition, oil and fat composition containing transesterified oil and fat obtained by transesterifying an oil and fat mixture containing less than 70% by mass of palm-separated soft part oil, oil and fat having a specific gravity of 0.9 or more. Examples thereof include compositions, oil-in-water emulsions, butter, and powdered oil / fat compositions.
When a kneading oil / fat composition other than the above-mentioned oil / fat composition for kneading bread of the present invention is used, the content thereof is preferably based on 100 parts by mass of starches used in the bread dough of the present invention. It is 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and most preferably 0 to 5 parts by mass.

Examples of the above-mentioned sugars and sweeteners include fine white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, malt sugar, lactose, liquid sugar, enzyme-saccharified water candy, reduced starch saccharified product, high fructose corn syrup, and converted sugar solution. Sugar, sugar-bound saccharin, oligosaccharide, reduced sugar, polydextrose, reduced lactose, reduced sucrose, sorbitol, trehalose, xylose, xylitol, martitol, erythritol, mannitol, fructose oligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit oligosaccharide , Raffinose, lactulose, palatinose oligosaccharide, honey, sucrose, stevia, aspartame, somatin, saccharin, neotheme, acesulfam potassium, licorice, etc., and one or more selected from these can be used. ..

Further, the method for producing the bread dough of the present invention will be described.
The method for producing bread dough of the present invention is a transesterified fat and oil obtained by transesterifying a dough containing a bread-making raw material containing starch, water and yeast with a fat and oil mixture containing 70% by mass or more of palm-separated soft part oil. Is contained in the oil phase in an amount of 40 to 100% by mass, the specific gravity is less than 0.9, and an oil / fat composition for bread-making kneading having the oil / fat as a continuous phase is added and further kneaded.

It is not clear why the texture is soft and moist according to the method for producing bread dough of the present invention, but the crispness is good, but it is probably due to the following reasons.
That is, when a low specific gravity fat or oil composition having a certain stickiness due to a specific transesterified fat or oil is added to a dough in which a skeletal structure such as a high-quality gluten structure is formed by kneading, the gas phase in the fat or oil is changed at the time of mixing. It is dispersed in the dough without being destroyed or united, and the vapor phase becomes the core and expands by yeast fermentation to form a fine and thin film bread dough, which enhances the dough extensibility and the obtained bread. It is thought that the crumb bread, which has a large volume and a fine and thin film, has high water retention and a soft and moist texture, but also has good crispness.

In the method for producing bread dough of the present invention, a fast-growing method, a straight method, a medium-sized method, a liquid-type method, a sour-type method, a liquor-type method, a hop-type method, a medium-noodle method, a chorywood method, and a continuous bread-making method. , The bread making method such as the refrigerated dough method and the frozen dough method can be appropriately selected. The above frozen dough methods include a plate dough freezing method that freezes immediately after mixing, a ball dough freezing method that freezes the dough after splitting and rolling, a molding freezing method that freezes the dough after molding, and a freezing method that freezes the dough after final fermentation (hoiro). Various methods such as the finished freezing method can be adopted.
The obtained bread dough of the present invention can be obtained by undergoing heating steps such as baking after floor time, division, bench time, molding, and proofing, as in the case of ordinary bread.

Finally, the bread of the present invention will be described.
The bread of the present invention can be obtained by baking the bread dough of the present invention, and has the characteristics of having a soft and moist texture, good crispness, and no stickiness.
In addition, various conditions such as baking temperature and time can be appropriately selected as in the case of ordinary bread.
Further, the above firing includes steaming.

Examples are shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on mass.

<Manufacturing of oil and fat composition for kneading bread>
[Example 1]
Random transesterification oil and corn oil with an iodine value of 65 palm fractionated soft part oil mixed at a mass ratio of 60:40. The oil phase to which 0.5 parts by mass of ester, 0.5 parts by mass of glycerin and 0.1 parts by mass of dye solution was added and dissolved was subjected to a quenching plasticization step (cooling rate -20 ° C./min or more), and after quenching plasticization. By dispersing the nitrogen gas, an oil / fat composition A for kneading bread having a plasticity with a specific gravity of 0.75 was obtained. The oil / fat composition A for kneading bread had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Example 2]
For kneading bread with plasticity with a specific gravity of 0.75 by the same formulation and manufacturing method as in Example 1 except that glycerin monofatty acid ester and lecithin were not added and the blending amount of mixed fats and oils was 99.1 parts by mass. An oil / fat composition B was obtained. The oil / fat composition B for kneading bread had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Example 3]
The same formulation and manufacturing method as in Example 1 except that 0.5 parts by mass of diglycerin unsaturated fatty acid ester (diglycerin oleic acid ester: manufactured by RIKEN Vitamin) was blended and the blending amount of mixed fats and oils was 98.4 parts by mass. To obtain an oil / fat composition C for kneading bread having a plasticity having a specific gravity of 0.75. The oil / fat composition C for kneading bread made had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Example 4]
The specific gravity was 0. An oil / fat composition D for kneading bread having a plasticity of 75 was obtained. The oil / fat composition D for kneading bread had an oil phase as a continuous phase, and the water content was less than 0.1% by mass.

[Example 5]
An oil / fat composition E for kneading bread having a plasticity with a specific gravity of 0.45 was obtained by the same formulation and manufacturing method as in Example 1 except that the amount of nitrogen gas added was adjusted. The oil / fat composition E for kneading bread had an oil phase as a continuous phase, and the water content was less than 0.1% by mass.

[Example 6]
An oil / fat composition F for kneading bread having a plasticity with a specific gravity of 0.60 was obtained by the same formulation and manufacturing method as in Example 1 except that the amount of nitrogen gas to be added was adjusted. The oil / fat composition F for kneading bread made had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Example 7]
Random ester exchange of palm fractionated soft part oil with iodine value of 65 Random ester exchange fat and corn oil were mixed at a mass ratio of 60:40. , An aqueous phase consisting of 18.4 parts by mass of water and 0.5 parts by mass of salt was added, mixed and emulsified at a temperature of 55 ° C. to form a water-in-oil emulsion, sterilized, and quenched and plasticized (cooling rate). After quenching and plasticizing, the mixture was subjected to (-20 ° C./min or more) to disperse nitrogen gas to obtain an oil / fat composition G for kneading bread having a plasticity having a specific mass of 0.75. Since the oil / fat composition G for kneading bread was a water-in-oil emulsion, the oil phase was a continuous phase, and the water content was 18.4% by mass.

[Comparative Example 1]
Plasticity with a specific gravity of 0.75 by the same formulation and manufacturing method as in Example 2 except that the random transesterified fat and oil of palm oil having an iodine value of 51 was used instead of the random transesterified fat and oil of palm oil having an iodine value of 65. An oil / fat composition H for kneading bread was obtained. The oil / fat composition H for kneading bread made had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Comparative Example 2]
Random ester exchange of palm fractionated soft part oil with iodine value of 65 Instead of mixed oil and corn oil mixed at a mass ratio of 60:40, palm oil with an iodine value of 51: palm steer with an iodine value of 35: iodine value 51 For kneading bread with plasticity with a specific gravity of 0.75 by the same formulation and manufacturing method as in Example 2 except that the mixed fat and oil mixed with the ester exchange fat and oil of palm oil at a mass ratio of 70: 5: 25 was used. An oil / fat composition I was obtained. The oil / fat composition I for kneading bread made had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Comparative Example 3]
Relative transesterification of palm fractionated soft part oil with an iodine value of 65 The specific mass ratio of oil and fat and corn oil was 0.75 by the same formulation and manufacturing method as in Example 2 except that the compounding mass ratio was changed from 60:40 to 20:80. An oil / fat composition J for kneading bread having plasticity was obtained. The oil / fat composition J for kneading bread made had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Comparative Example 4]
An oil / fat composition K for kneading bread having a plasticity with a specific gravity of 0.90 was obtained by the same formulation and manufacturing method as in Example 1 except that the amount of nitrogen gas added was adjusted. The oil / fat composition K for kneading bread made had an oil phase as a continuous phase, and had a water content of less than 0.1% by mass.

[Comparative Example 5]
An oil / fat composition L for kneading bread having a plasticity with a specific gravity of 0.95 was obtained by the same formulation and manufacturing method as in Example 7 except that the step of adding nitrogen gas was omitted. Since the oil / fat composition L for kneading bread was a water-in-oil emulsion, the oil phase was a continuous phase, and the water content was 18.4% by mass.

<Bread making test 1>
[Examples 8 to 14, Comparative Examples 6 to 10]
Using the oil and fat compositions A to L for kneading bread obtained in Examples 1 to 7 and Comparative Examples 1 to 5, one loaf breads A to L were produced by the following formulation and manufacturing method.

(Mixing)
Medium-sized mixed strong flour 70 parts by mass, yeast 3 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 8 parts by mass, defatted milk powder 2 parts by mass, salt 1 part by mass 24 parts by mass of water, 6 parts by mass of oil and fat composition for kneading bread

(Manufacturing method)
Put all the ingredients of the above medium-sized mixture into a mixer bowl, set them in a vertical mixer, mix at low speed for 3 minutes and medium speed for 1 minute, and mix the medium-sized dough (kneading temperature = 24 ° C). Got This medium seed dough was fermented at 28 ° C. and a relative humidity of 80% for 4 hours.
To the above-fermented medium-sized dough, add ingredients other than the oil-and-fat composition for kneading bread containing this kneading, and use a hook with a vertical mixer for 3 minutes at low speed and 2 minutes at medium speed. After mixing at high speed for 1 minute, add the fat composition for kneading bread (temperature controlled at 15 ° C) containing this kneading, mix at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute, and then knead the bread dough (kneaded). Temperature = 27 ° C.) was obtained. The obtained bread dough has a floor time of 20 minutes, is divided (390 g), rolled, and has a bench time of 20 minutes. After taking the proof for 45 minutes, it was baked in an oven at 190 ° C. for 25 minutes to obtain one loaf bread.

<Evaluation method and evaluation criteria>
The one loaf breads A to L obtained in Examples 8 to 14 and Comparative Examples 6 to 10 were evaluated according to the following criteria, and the results are shown in Table 1.
Regarding the oil / fat mixability (kneaded state), the state of oil / fat kneading during mixing at low speed of 3 minutes, medium speed of 2 minutes, and high speed of 1 minute after adding the oil / fat composition for bread making. It was visually observed and evaluated according to the following evaluation criteria, and the results are also shown in Table 1.

(Interior Minister)
◯: The bubble film is thin and uniform.
Δ: The bubble film is non-uniform and the eyes are slightly clogged.
X: The bubble film is thick and uneven, and the eyes are clogged.

(Texture)
The softness, moistness, and crispness of the one-loaf bread one day after baking were evaluated by 21 panelists according to the following criteria, and the most common evaluation is shown in Table 1. If the numbers are the same, the evaluation is one step higher.
(Softness)
◎: Very soft ○ +: Soft ○: Slightly soft △: Slightly hard ×: Hard (moist feeling)
◎: Very good ○ ＋: Good ○: Slightly good △: Slightly dry ×: Dry (crisp)
◎: Crisp is good ○ ＋: Slightly crisp ○: Slightly crisp △: Crisp is bad and fluffy ×: Very crisp and very fluffy

(Mixability of fats and oils)
⊚: It is kneaded into the dough in the form of a paste without becoming lumpy, and is kneaded uniformly at a medium speed of 2 minutes.
◯ ＋: Although the dough is slightly slippery, it is kneaded into the dough almost in the form of a paste, and is kneaded uniformly at a medium speed of 2 minutes.
◯: Lightly and slightly rolled, but kneaded into the dough, and kneaded uniformly at a medium speed of 2 minutes.
◯-: Although it may be slightly lumpy, it is almost pasty and kneaded into the dough, and is uniformly kneaded at a medium speed of 2 minutes.
Δ +: Although it is lumpy, it is kneaded into the dough and is uniformly kneaded at a medium speed of 2 minutes.
Δ: It became a lump and was not uniformly kneaded even at a medium speed of 2 minutes, but was uniformly kneaded by a high speed of 1 minute.
X: It became a lump, and was not kneaded uniformly even at medium speed 2 minutes and high speed 1 minute, and the lump remained.
XX: The dough slipped and was not evenly kneaded even at medium speed for 2 minutes.
(Dough stickiness evaluation criteria)
◎: No stickiness ○ ＋: Slightly sticky ○: Slightly sticky △: Sticky ×: Very sticky

<Bread making test 2>
[Examples 15 to 16, Comparative Examples 11 to 12]
Brioche-style roll breads A, B, H, and L were produced using the oil and fat compositions A, B, H, and L for kneading bread by the following formulation and manufacturing method.

(Mixing)
Medium-sized mixture 70 parts by mass of strong flour, 3 parts by mass of yeast, 0.1 parts by mass of yeast food, 40 parts by mass of water,
30 parts by mass of strong flour, 2 parts by mass of defatted milk powder, 15 parts by mass of egg yolk, 1 part by mass of salt, 3 parts by mass of water, 30 parts by mass of fat composition for kneading bread.

(Manufacturing method)
Put all the ingredients of the above medium-sized mixture into a mixer bowl, set them in a vertical mixer, mix at low speed for 3 minutes and medium speed for 2 minutes, and mix the medium-sized dough (kneading temperature = 24 ° C). Got This medium seed dough was fermented at 28 ° C. and a relative humidity of 80% for 2 hours.
To the above-fermented medium-sized dough, add ingredients other than the oil-and-fat composition for kneading bread containing this kneading, and use a hook with a vertical mixer for 3 minutes at low speed and 2 minutes at medium speed. After mixing at high speed for 1 minute, add the fat composition for kneading bread containing this kneading, and mix at low speed for 3 minutes, medium speed for 4 minutes, and high speed for 1 minute to obtain bread dough (kneading temperature = 26 ° C). rice field. The obtained bread dough was given a floor time of 30 minutes, divided (80 g), rolled, and benched for 30 minutes, then rolled, baked at 38 ° C., relative humidity of 75%, and proofed for 45 minutes. , Bake in an oven at 180 ° C. for 12 minutes to obtain a brioche-style roll pan.

<Evaluation method and evaluation criteria>
The brioche-style roll pans A, B, H, and L obtained in Examples 15 to 16 and Comparative Examples 11 to 12 were evaluated according to the following criteria, and the results are shown in Table 2.
Regarding the oil / fat mixability (kneaded state), the state of oil / fat kneading during mixing at low speed of 3 minutes, medium speed of 4 minutes, and high speed of 1 minute after adding the oil / fat composition for bread making. It was visually observed and evaluated according to the following evaluation criteria, and the results are also shown in Table 2.

(Interior Minister)
◯: The bubble film is thin and uniform.
Δ: The bubble film is non-uniform and the eyes are slightly clogged.
X: The bubble film is thick and uneven, and the eyes are clogged.

(Texture)
Regarding the brioche-style bread rolls one day after baking, the softness, moist feeling, and crispness were evaluated by 13 panelists according to the following criteria, and the most common evaluations are shown in Table 2. If the numbers are the same, the evaluation is one step higher.
(Softness)
◎: Very soft ○ +: Soft ○: Slightly soft △: Slightly hard ×: Hard (moist feeling)
◎: Very good ○ ＋: Good ○: Slightly good △: Slightly dry ×: Dry (crisp)
◎: Crisp is good ○ ＋: Slightly crisp ○: Slightly crisp △: Crisp is bad and fluffy ×: Very crisp and very fluffy

(Mixability of fats and oils)
⊚: It is kneaded into the dough in the form of a paste without becoming lumpy, and is kneaded uniformly at a medium speed of 4 minutes.
◯ ＋: Although the dough is slightly slippery, it is kneaded into the dough almost in the form of a paste, and is kneaded uniformly at a medium speed of 4 minutes.
◯: Lightly and slightly rolled, but kneaded into the dough, and kneaded uniformly at a medium speed of 4 minutes.
◯-: Although it may be slightly lumpy, it is almost pasty and kneaded into the dough, and is uniformly kneaded at a medium speed of 4 minutes.
Δ +: Although it is lumpy, it is kneaded into the dough and is uniformly kneaded at a medium speed of 4 minutes.
Δ: It became a lump and was not uniformly kneaded even at a medium speed of 4 minutes, but was uniformly kneaded by a high speed of 1 minute.
X: It became a lump, and was not kneaded uniformly even at medium speed 4 minutes and high speed 1 minute, and the lump remained.
XX: The dough slipped and was not evenly kneaded even at medium speed of 4 minutes.
(Dough stickiness evaluation criteria)
◎: No stickiness ○ ＋: Slightly sticky ○: Slightly sticky △: Sticky ×: Very sticky

Claims (3)

The oil phase contains 40 to 100% by mass of transesterified oil and fat obtained by transesterifying palm-separated soft part oil having an iodine value of 60 or more and 70 or less, and has a specific gravity of 0.4 to 0.8 . An oil / fat composition for kneading plastic bread, which is a continuous phase and has a water content of 0.5% by mass or less. The oil / fat composition for kneading bread according to claim 1, which contains 0.1 to 5% by mass of an emulsifier. 40 to 100% by mass of transesterified fat and oil obtained by transesterifying palm-separated soft part oil having an iodine value of 60 or more and 70 or less in a dough kneaded with bread-making raw materials containing starch, water and yeast. Add and knead a plastic bread kneading oil / fat composition containing, having a specific gravity of 0.4 to 0.8 , having an oil / fat as a continuous phase, and having a water content of 0.5% by mass or less. How to make bread dough.