JP6319832B2 - Water-in-oil emulsified fat composition for kneading bread - Google Patents

Description

  The present invention relates to a water-in-oil emulsified oil composition for kneading bread, which can provide breads that maintain a soft and crisp texture over time.

Recently, soft and crisp breads have been favored. However, there is usually a problem that the crispness of bread becomes worse when pursuing softness.
As a method for pursuing both softness and crispness, a combination of two or more of emulsifier, starch, enzyme and thickening stabilizer can be mentioned.

Patent Document 1 describes powdered fats and oils for bread making in which an O / W emulsion containing edible fats and oils, sugars and emulsifiers is dried and powdered.
Patent Document 2 describes an edible oil / fat composition containing a modified starch, a saccharide-degrading enzyme and an edible oxidant in an edible oil / fat.
However, breads produced using the powdered fats and oils for bread making and edible fats and oils described in Patent Documents 1 and 2 have a problem that the effect of improving crispness is low and the softness tends to be lost over time. It was.

Patent Document 3 describes a bread dough obtained by mixing an air-containing composition containing egg white, sugar, starch and a stabilizer into a flour-containing dough.
Patent Document 4 describes a confectionery / baking quality improving agent containing a thickening stabilizer having an average particle size of 20 μm or less.
However, the breads obtained in Patent Documents 3 and 4 have a soft and crisp texture immediately after baking, but have a problem that the softness tends to be lost over time.

By the way, it is known that an emulsifier produces a difference in bread-making improvement effect depending on the form of addition to bread dough. In particular, it is known that hydrates of emulsifiers can provide breads that can maintain a soft state immediately after baking over time.
As prior art using this hydrate of an emulsifier, for example, Patent Documents 5 and 6 can be cited.

Patent Document 5 describes an oil and fat composition containing at least a part of an emulsifier in a liquid crystal state and one or more enzymes selected from proteases and amylases.
Patent Document 6 discloses a water-in-oil emulsified fat for kneading that has a solid fat content in a specific range and contains a hydrated emulsifier, a monoglyceride containing monoenoic acid of trans acid in a constituent fatty acid, and a paste. A composition is described.
However, the buns using the oil and fat compositions described in Patent Documents 5 and 6 have a high effect of improving the softness immediately after firing, but the effect of improving the crispness is hardly seen.

JP 2008-99581 A JP-A-9-94052 JP 2005-278534 A JP 2002-291396 A JP-A-3-297345 JP-A-4-144632

  Accordingly, an object of the present invention is to provide a water-in-oil emulsified oil composition for kneading bread, which can produce breads that maintain a soft and crisp texture over time.

  As a result of various studies to achieve the above object, the present invention has found that the above object can be solved by using a specific emulsifier in the oil phase and the aqueous phase.

That is, the present invention provides a water-in-oil emulsified oil / fat composition for bread kneading that satisfies all the following conditions (1) to (5).
(1) 2 to 35% by mass (based on composition) of glycerin monofatty acid ester (2) 1 to 10% by mass (based on composition) of glycerin monofatty acid ester in the aqueous phase (3) glycerin in the oil phase 1 to 15% by mass (based on composition) of monosaturated fatty acid ester (4) 0.1 to 5% by mass (based on composition) of lecithin and / or glycerin monounsaturated fatty acid ester in the oil phase (5) ) The mass ratio of the content of glycerin monosaturated fatty acid ester and the total content of lecithin and glycerin monounsaturated fatty acid ester in the oil phase is within the range of 20:80 to 95: 5 (the former: the latter). is there

Further, the present invention is characterized by emulsifying an aqueous phase satisfying the following condition (2) and an oil phase satisfying all the following conditions (3) to (5), and rapidly plasticizing: The present invention provides a method for producing a water-in-oil emulsified fat / oil composition for kneading bread that satisfies the condition (1).
(1) 2 to 35% by mass (based on composition) of glycerin monofatty acid ester (2) 1 to 10% by mass (based on composition) of glycerin monofatty acid ester in the aqueous phase (3) glycerin in the oil phase 1 to 15% by mass (based on composition) of monosaturated fatty acid ester (4) 0.1 to 5% by mass (based on composition) of lecithin and / or glycerin monounsaturated fatty acid ester in the oil phase (5) ) The mass ratio of the content of glycerin monosaturated fatty acid ester and the total content of lecithin and glycerin monounsaturated fatty acid ester in the oil phase is within the range of 20:80 to 95: 5 (the former: the latter). is there

  With the water-in-oil emulsified fat composition for kneading bread of the present invention, breads that can maintain a soft and crisp texture over time can be produced.

Hereinafter, the water-in-oil emulsified oil / fat composition for bread kneading of the present invention will be described.
First, the condition (1) will be described.

As in the above condition (1), the water-in-oil emulsified oil / fat composition for bread kneading of the present invention contains glycerin monofatty acid ester in an amount of 2 to 35% by mass (composition basis), preferably 5 to 20% by mass, More preferably, it contains 8 to 12% by mass.
If the amount is less than 2% by mass, the improvement effect of the softness of the resulting breads is not seen at all. If the amount exceeds 35% by mass, the resulting breads have a sticky texture, and an emulsifier. It is not preferable because it has a unique flavor and adversely affects the taste of breads.
Next, the condition (2) will be described.

As described in the above condition (2), the water-in-oil emulsified fat composition for bread kneading of the present invention contains 1 to 10% by mass (based on the composition) of glycerin monofatty acid ester in the aqueous phase, preferably 1. 5-9 mass%, More preferably, it contains 2-6 mass%.
If it is less than 1% by mass, breads that are soft over time cannot be obtained, and this is not preferred. If it exceeds 10% by mass, it is difficult to produce a stable emulsion, and the resulting bread This is not preferable because the texture becomes sticky and the flavor unique to the emulsifier is developed, which adversely affects the taste of breads.

  In the present invention, (2) the glycerol mono fatty acid ester used in the aqueous phase is preferably a glycerol mono saturated fatty acid ester. The glycerin monofatty acid ester is usually oil-soluble and is in a state in which the lipophilic group is arranged facing the surface. Therefore, in order to stably disperse the glycerin monofatty acid ester in the aqueous phase, it is preferable to use an aqueous dispersion type glycerin monofatty acid ester.

  As the water-dispersed glycerin monofatty acid ester, a powdered glycerin monofatty acid ester formed by forming a complex with a polymer substance such as sodium caseinate in an aqueous solution and then spray-dried, or a hydrophilic group directed outward A hydrate type glycerin monofatty acid ester having a micelle structure can be mentioned. In the present invention, it is preferable to use a hydrate type glycerin monofatty acid ester.

  The hydrate type glycerin monofatty acid ester can be obtained by dispersing the glycerin monofatty acid ester in warm water while stirring. Note that a hydrate-type glycerin monofatty acid ester cannot be obtained by simply suspending the glycerin monofatty acid ester in water or hot water.

The temperature of the hot water is in the range of 50 to 75 ° C., and depending on the type of glycerin monofatty acid ester, a temperature higher than the melting point of glycerin monofatty acid ester, particularly about 5 ° C. is preferable. Depending on the type of glycerin mono fatty acid ester, the concentration of glycerin mono fatty acid ester in warm water is preferably 1 to 50% by mass, preferably 1 to 30% by mass, and most preferably 2 to 25% by mass. By preparing it, a hydrate type glycerin monofatty acid ester can be obtained.
In addition, when using the hydrate type glycerol mono fatty acid ester obtained in this way, content of the said glycerol mono fatty acid ester is the quantity of the pure emulsifier except the water | moisture content.
Next, the requirement (3) will be described.

As described in the above (3), the water-in-oil emulsified oil / fat composition for bread kneading of the present invention contains 1 to 15% by mass (based on the composition) of glycerin monosaturated fatty acid ester in the oil phase, preferably 4 -13 mass%, More preferably, it contains 6-10 mass%.
If the amount is less than 1% by mass, the improvement effect of the softness of the resulting breads is not seen at all. If the amount exceeds 15% by mass, the resulting breads have a sticky texture, and an emulsifier. It is not preferable because it has a unique flavor and adversely affects the taste of breads.
Next, the requirement (4) will be described.

As the requirement (4) above, the water-in-oil emulsified fat composition for bread kneading of the present invention contains 0.1 to 5% by mass of lecithin and / or glycerin monounsaturated fatty acid ester in the oil phase (composition) Product basis), preferably 0.3 to 4% by mass, more preferably 1 to 3% by mass. In addition, content of said lecithin is content of pure lecithin. If it is less than 0.1% by mass, the emulsion stability will be poor, and crisp breads will not be obtained, which is not preferred, and if it exceeds 5% by mass, the bread will have a strong texture. This is not preferable.
In the present invention, only lecithin may be used, only glycerin monounsaturated fatty acid ester may be used, or two may be used in combination, but preferably lecithin and glycerin monounsaturated. Use fatty acids together.
Next, the requirement (5) will be described.

As the requirement of (5) above, the water-in-oil emulsified oil / fat composition for bread kneading of the present invention comprises the content of glycerin monosaturated fatty acid ester, lecithin and glycerin monounsaturated fatty acid ester in the oil phase. Is a mass ratio of 20:80 to 95: 5 (the former: the latter), preferably 50:50 to 90:10, more preferably 60:40 to 80:20. If the ratio of the former is more than 95 or less than 20, there is a problem that the effect of improving the softness of the resulting breads is not seen at all.
Hereinafter, the glycerin monofatty acid ester, glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester and lecithin will be specifically described.

  The glycerin monofatty acid ester used in the present invention is an esterification product of glycerin and a fatty acid, and the constituent fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils. Examples include 6 to 24 saturated or unsaturated fatty acids, and one or more selected from these can be used. Specifically, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, pentadecylic acid, palmitic acid, palmotoyl acid, margaric acid, stearic acid, oleic acid, elaidic acid, paxenoic acid, Linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, behenic acid, lignoceric acid and the like can be mentioned, and one or more selected from these can be used. In the present invention, it is more preferable to use a glycerin monofatty acid ester having a fatty acid having 12 to 22 carbon atoms as a constituent fatty acid in terms of obtaining bread having good softness and melting in the mouth, and constituting a fatty acid having 14 to 18 carbon atoms. It is more preferable to use a glycerin monofatty acid ester as a fatty acid, and it is most preferable to use a glycerin monosaturated fatty acid ester having a fatty acid having 16 to 18 carbon atoms as a constituent fatty acid.

  The glycerin monosaturated fatty acid ester used in the present invention is a glycerin monounsaturated fatty acid ester used in the present invention, wherein the combined fatty acid is a saturated fatty acid among the glycerin monofatty acid esters. Among the esters, the bonded fatty acid is an unsaturated fatty acid.

  Moreover, as a lecithin used by this invention, plant lecithins, such as soybean lecithin, rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithins, such as egg yolk lecithin, are used. The above lecithin is purified to a high purity obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from natural unpurified lecithin (crude lecithin) and crude lecithin. Any of the obtained lecithin (purified lecithin) may be used. Furthermore, it may be a modified lecithin such as fractionated lecithin obtained by fractionating phosphatidylcholine in lecithin, lysolecithin obtained by lysing lecithin, or enzyme lecithin obtained by enzymatic degradation. In the present invention, one or more selected from these lecithins can be used. In the present invention, it is preferable to use soybean lecithin.

  In the water-in-oil emulsified fat composition for bread kneading of the present invention, the content of glycerin monofatty acid ester in the aqueous phase and the total content of lecithin and glycerin monounsaturated fatty acid ester in the oil phase The mass ratio is preferably 10:90 to 90:10, more preferably 25:75 to 75:25, and still more preferably 33:67 to 67:33. In the present invention, when the ratio of the former is more than 90, the bread tends to be soft but has no elasticity and has a crispness, and when the ratio of the former is less than 10, the bread tends to be soft but strong and has a crispness.

  The water-in-oil emulsified fat and oil composition for bread kneading of the present invention contains the above glycerin monofatty acid ester and other emulsifiers other than lecithin in the oil phase and / or aqueous phase as long as the object of the present invention is not impaired. May be.

  Examples of the other emulsifiers include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, diglycerin fatty acid ester, glycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. In the invention, one or more selected from these can be used.

  In the present invention, as the other emulsifier, one kind selected from propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin succinic acid fatty acid ester, glycerine tartaric acid fatty acid ester, diglycerin monofatty acid ester, and stearoyl sodium lactate Or it is preferable to use 2 or more types. In the present invention, in particular, propylene glycol fatty acid ester and / or polyglycerin condensed ricinoleic acid ester is used as other emulsifier, which improves emulsification stability of bread-kneaded water-in-oil emulsified oil composition and breads. It is desirable in that the crispness is improved.

  The other emulsifiers may be contained in the oil phase, may be contained in the water phase, and further may be contained in the water phase and the oil phase. Is preferably contained in the oil phase, and the water-soluble emulsifier is preferably contained in the aqueous phase, and more preferably only in the oil phase.

  The content of other emulsifiers in the water-in-oil emulsified fat composition for bread kneading of the present invention is preferably 0.1 to 10% by mass (composition basis), more preferably 0.5 to 9% by mass, Most preferably, it is 1-8 mass%.

  The water-in-oil emulsified oil / fat composition for bread kneading of the present invention preferably contains 20 to 95% by mass, more preferably 30 to 90% by mass, and most preferably 51 to 85% by mass. In the present invention, if the content of the oil or fat is less than 20% by mass, the ease of kneading into the dough (mixability) when added to the dough is likely to deteriorate, and the extensibility of the resulting dough is excellent. In such a case, the volume of the resulting bread may be reduced, and the texture may be deteriorated. On the other hand, when it is more than 95% by mass, it may be difficult to stably mix the glycerin monofatty acid ester added to the aqueous phase.

Examples of the fat used in the water-in-oil emulsified fat composition for bread kneading of the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower 1 or 2 selected from oils, safflower oil, olive oil, canola oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and other vegetable oils and animal fats, and hydrogenation, fractionation and transesterification Examples thereof include processed oils and fats subjected to the above treatment. These fats and oils can be used alone or in combination of two or more. In the present invention, an oil / fat composition containing a palm fraction soft part oil having an iodine value of preferably 52 to 70, more preferably 60 to 70, preferably 70% by mass or more, and more preferably 100% by mass in terms of good mouthfeel. It is desirable to use transesterified oils and fats obtained by random transesterification of the product so that the content thereof is preferably 50 to 100% by mass, more preferably 80 to 100% by mass in the oils and fats.
In addition, when other materials containing fats and oils are used in the water-in-oil emulsified fat and oil composition for bread kneading of the present invention, the content of the fats and oils includes fats and oils contained in other materials. Shall be included.

  The water-in-oil emulsified fat / oil composition for kneading bread according to the present invention preferably contains 70% by mass or less, more preferably 55% by mass or less, and most preferably 40% by mass or less of water.

  The above water includes water such as tap water and natural water, and water derived from the following other materials contained in the water-in-oil emulsified fat composition for bread kneading of the present invention.

The water-in-oil emulsified oil / fat composition for bread kneading of the present invention may contain other materials.
Other materials include thickening stabilizers (xanthan gum, alginate, alginate, alginate, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, tamarind seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, Glucomannan, gelatin, farsellan, tara gum, caraya gum, tragacanth gum, gellan gum, soybean polysaccharide), milk and dairy products (casein, whey, cream, skim milk powder, fermented milk, cow milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk・ Whole fat condensed milk, skimmed condensed milk, concentrated milk, pure cream, whipped cream (compound cream), vegetable whipped cream, whey mineral), cheeses (natural cheese, processed cheese, cream cheese), des String, raw alcohol, distilled liquor such as shochu, whiskey, vodka, brandy, brewed liquor such as wine, sake, beer, various liqueurs, inorganic salts, salt, cacao and cacao products, coffee and coffee products, herbs, beans, wheat Plant proteins such as protein and soy protein, eggs, sugars and sweeteners, coloring agents such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, preservatives, bitters, sours, 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 consomme and bouillon, food additives, etc. 1 type or 2 types or more selected from these can be used.

  The above-mentioned other materials can be arbitrarily used as long as the object of the present invention is not impaired, but in the water-in-oil emulsified fat composition for bread kneading of the present invention, preferably 50% by mass or less, more Preferably it is 40 mass% or less.

Then, it describes about the manufacturing method of the water-in-oil type emulsified oil-fat composition for bread kneading of this invention.
The water-in-oil emulsified fat and oil composition for bread kneading of the present invention emulsifies an aqueous phase that satisfies the following condition (2) and an oil phase that satisfies all the following conditions (3) to (5): And can be obtained by rapid plasticization.
(1) 2 to 35% by mass (based on composition) of glycerin monofatty acid ester (2) 1 to 10% by mass (based on composition) of glycerin monofatty acid ester in the aqueous phase (3) glycerin in the oil phase 1 to 15% by mass (based on composition) of monosaturated fatty acid ester (4) 0.1 to 5% by mass (based on composition) of lecithin and / or glycerin monounsaturated fatty acid ester in the oil phase (5) ) The ratio of the content of glycerin monosaturated fatty acid ester and lecithin and / or glycerin monounsaturated fatty acid ester in the oil phase is within the range of 20:80 to 95: 5 (the former: the latter).

  Specifically, an amount of 1 to 15% by mass of glycerin monosaturated fatty acid ester based on the composition, and an amount of 0.1 to 5% by mass of lecithin and / or glycerin monounsaturated fatty acid ester are necessary. The oil phase to which other emulsifiers and other materials are added, and the water phase to which 1 to 10% by mass of glycerin monofatty acid ester is added to water, and if necessary, other emulsifiers and other materials are added to water. Emulsified into a water-in-oil type to give an emulsion.

  The mass ratio of the oil phase to the water phase (the former: the latter) is preferably oil phase: water phase = 30: 70 to 90:10, more preferably 45:55 to 80:20 for the oil phase: water phase. It is. In the present invention, if the oil phase is less than 30% by mass and the water phase is more than 70% by mass, emulsification tends to be unstable. Further, when the oil phase is more than 90% by mass and the water phase is less than 10% by mass, it is difficult to obtain good plasticity.

  Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is cooled and plasticized. In the present invention, the cooling is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and a combination of an open type diacooler and a compressor. Is mentioned.

  Further, in any of the production steps when producing the water-in-oil emulsified fat composition for bread kneading of the present invention, nitrogen or air may or may not be included.

Next, the bread dough using the water-in-oil emulsified oil / fat composition for kneading bread according to the present invention will be described.
The bread dough includes: Yamagata bread, square bread, coppe bread, variety red, roll bread, sweet bread, sweet roll, Danish pastry, buns, brioche, muffin, bagel, scone, English muffin, donut, pizza, steamed bread, waffle And various bread doughs.

  The use amount of the water-in-oil emulsified oil composition for kneading of the present invention in the above bread dough is the same as that of the conventional oil composition for kneading bread, and varies depending on the type of bread dough. Preferably it is 2-30 mass parts with respect to 100 mass parts of contained starch, More preferably, it is 4-20 mass parts.

  Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, dumb flour and whole grain flour, other cereal flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour, cashew ―Nut flour, nutnut flour, pine nut flour, etc. Nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., and starch, enzyme treatment, pregelatinization treatment, decomposition treatment, ether Examples thereof include a modified starch subjected to one or more treatments selected from a chemical treatment, an esterification treatment, a crosslinking treatment and a grafting treatment.

  In the present invention, it is desirable to use preferably 50% by weight or more, more preferably 70% by weight or more, and most preferably 100% by weight of wheat flour among starches.

In the bread dough of this invention, the other raw material which can be used as a general bread-making material can be used as needed.
Other ingredients include, for example, water, fats and oils, yeast, yeast food, rice bran, sake lees, sugars and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, cheeses, Distilled liquor, brewed liquor, various liqueurs, emulsifiers, swelling agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bitters, acidulants, Examples thereof include pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, fragrances, various food materials and food additives.

  The above-mentioned other raw materials can be arbitrarily used as long as the effects of the present invention are not impaired, but the water is preferably 30 to 100 parts by mass, more preferably 30 to 100 parts by mass of the starch. Used in the range of ~ 70 parts by mass. Moreover, about other raw materials other than water, it is used in the range which becomes 100 mass parts or less in total with respect to 100 mass parts of said starches, More preferably, it is 50 mass parts or less. In addition, when the raw material containing a water | moisture content is used as another raw material, the water | moisture content contained in another raw material shall also be included in said water.

Next, the manufacturing method of the bread dough of this invention is demonstrated.
The bread dough of the present invention can be produced by kneading the water-in-oil emulsified oil / fat composition for bread kneading of the present invention into the dough.

  As the bread-making method at that time, any bread-making method used as a conventional bread-making method such as a medium seed method, a straight rice cake method, a liquid seed method, a medium noodle method, or a hot water seed method can be adopted. When the bread dough of the present invention is produced by the medium seed method, it is produced by kneading the water-in-oil emulsified fat composition for kneading bread according to the present invention into the medium seed dough and / or the main koji dough. However, it is preferable to knead into the main dough.

  Moreover, the obtained dough of the present invention can be refrigerated and stored frozen.

Next, the breads of the present invention will be described.
The breads of the present invention can be obtained by appropriately dividing and shaping the above-mentioned bread dough of the present invention, heat-treating after taking a proof, a retard, and a rest as necessary.

  The above molding may be performed in any shape, and mold filling may be performed. Molding may be performed manually or fully automatically using a continuous line.

  Examples of the heat treatment include firing, frying, steaming, and steaming. One or two or more treatments selected from these can be performed, but firing is preferred.

  The obtained breads of the present invention can be stored refrigerated or frozen, or heated in a microwave after the storage.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<Manufacture of emulsified oil and fat composition for bread kneading>
[Example 1]
Heat 58.5% by mass of a mixed oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin to around 60 ° C., 7.0% by mass of glycerol monostearate, glycerol monooleate The oil phase (68% by mass) in which 2.0% by mass and soybean lecithin (pure content: 60% by mass) (0.5% by mass) were added and dissolved, and glycerin monostearate (2.0% by mass) were heated to 70 ° C. Hydrate-type glycerin is prepared by sterilizing water-in-oil type emulsion with 32% by mass of water phase dispersed in 30% by mass of hot water while stirring, sterilizing, and subjecting to rapid cooling plasticization process (cooling rate-20 ° C / min). A water-in-oil emulsified oil / fat composition 1 for bread kneading of Example 1 containing a mono fatty acid ester was produced.

[Example 2]
60.5% by mass of mixed fat / oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin is heated to around 60 ° C., and 5.0% by mass of glycerol monostearate, glycerol monooleate Hot water in which 2.0% by mass and 68% by mass of oil phase in which 0.5% by mass of soybean lecithin (pure content 60% by mass) is added and dissolved, and 4.0% by mass of glycerin monostearate are heated to 70 ° C. 32% by mass of water phase mixed with 28% by mass is made into a water-in-oil emulsion, sterilized, and subjected to a rapid plasticization step (cooling rate—20 ° C./min), containing hydrate type glycerin monofatty acid ester The water-in-oil emulsified oil / fat composition 2 for bread kneading of Example 2 was produced.

Example 3
62.5% by mass of a mixed oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin is heated to around 60 ° C., and 3.0% by mass of glycerol monostearate, glycerol monooleate Warm water in which 2.0% by mass and 68% by mass of soybean phase containing 60% by mass of soy lecithin (pure content 60% by mass) and 68% by mass of glycerin monostearate are heated to 70 ° C. A water-in-oil emulsion of 32% by mass dispersed in 26% by mass with stirring is made into a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization process (cooling rate—20 ° C./min). A water-in-oil emulsified oil / fat composition 3 for bread kneading of Example 3 containing a fatty acid ester was produced.

Example 4
62.5% by mass of a mixed oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin is heated to around 60 ° C., and 3.0% by mass of glycerol monostearate, glycerol monooleate Warm water in which 2.0% by mass and soy lecithin (pure 60% by mass) 0.5% by mass are added and dissolved, and 68% by mass of the oil phase and glycerin monostearate 2.0% by mass are heated to 70 ° C. A water-in-oil emulsion of 32% by mass dispersed with stirring to 30% by mass is made into a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization step (cooling rate—20 ° C./min) to form a hydrate type glycerin mono A water-in-oil emulsified oil / fat composition 4 for bread kneading of Example 4 containing a fatty acid ester was produced.

Example 5
68.5% by mass of a mixed oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin was heated to around 60 ° C., and 3.0% by mass of glycerin monostearate and soy lecithin (pure content) 60 mass%) Water dispersed with stirring in 68 mass% of the oil phase added and dissolved in 0.5 mass% and 2.0 mass% of glycerin monostearate ester in 30 mass% of warm water heated to 70 ° C. Breadmaking of Example 5 containing 32% by mass of a water-in-oil emulsion, sterilized, subjected to a quench plasticization step (cooling rate—20 ° C./min) and containing a hydrate-type glycerin monofatty acid ester A water-in-oil emulsified oil / fat composition 5 for kneading was produced.

Example 6
A mixed fat and oil of 95 parts by mass of palm super olein random transesterified oil and 5 parts by mass of palm stearin was heated to around 60 ° C., and 7.0% by mass of glycerin monostearate and soy lecithin (pure 60% by mass). %) 3% by mass of added / dissolved oil phase 68% by mass and glycerin monostearate 2.0% by mass dispersed in 30% warm water heated to 70 ° C. while stirring with 32% by mass of water phase Into a water-in-oil emulsion, sterilized, subjected to a rapid plasticization step (cooling rate—20 ° C./min), and contains a hydrate-type glycerin monofatty acid ester for bread kneading of Example 6 A water-in-water emulsified oil / fat composition 6 was produced.

Example 7
2. Heat 58 parts by weight of a mixed oil of 95 parts by weight of a random transesterified oil of palm super olein and 5 parts by weight of palm stearin to around 60 ° C., 7.0% by weight of glycerol monostearate ester and glycerol monooleate 3. 68% by mass of an oil phase in which 0% by mass is added and dissolved, and 32% by mass of an aqueous phase in which 2.0% by mass of glycerin monostearate is dispersed in 30% by mass of warm water heated to 70 ° C. while stirring. Water-in-oil emulsion for bread kneading of Example 7 containing water-in-oil emulsion, sterilized, subjected to rapid cooling plasticization step (cooling rate-20 ° C / min), and containing hydrate-type glycerin monofatty acid ester Type emulsified oil and fat composition 7 was produced.

Example 8
54.5 parts by mass of a mixed oil of 95 parts by mass of a random transesterified oil of palm super olein and 5 parts by mass of palm stearin is heated to around 60 ° C., 7.0% by mass of glycerol monostearate, glycerol monooleate Warm water in which 2.0% by mass and 68% by mass of soybean lecithin (pure 60% by mass) added / dissolved and 68% by mass of oil phase and 2.0% by mass of glycerin monostearate are heated to 70 ° C. A water-in-oil emulsion of 32% by mass dispersed with stirring to 30% by mass is made into a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization step (cooling rate—20 ° C./min) to form a hydrate type glycerin mono A water-in-oil emulsified oil / fat composition 8 for bread kneading of Example 8 containing a fatty acid ester was produced.

Example 9
3. Heat 56 parts by mass of mixed fats and oils of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin to around 60 ° C., 7.0% by mass of glycerin monostearate, 4% of glycerin monooleate; 5% by weight and soy lecithin (pure content 60% by weight) added and dissolved 0.5% by weight of oil phase 68% by weight and glycerin monostearate 2.0% by weight warm water 30% by weight A water-in-oil type emulsion mixed with 32% by mass of the water phase mixed in the water, sterilized, subjected to a rapid plasticization step (cooling rate-20 ° C / min), and contains a hydrate type glycerin monofatty acid ester The water-in-oil emulsified fat / oil composition 9 for bread kneading of Example 9 was produced.

Example 10
Heat 58.5% by mass of a mixed oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin to around 60 ° C., 7.0% by mass of glycerol monostearate, glycerol monooleate 2% by mass and soy lecithin (60% by mass of pure mass) 0.5% by mass of added / dissolved oil phase 68% by mass and glycerin monostearate ester 6.0% by mass heated to 70 ° C. 30% by mass Hydrated glycerin mono-fatty acid ester with 32% by mass of water phase dispersed with stirring to a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization process (cooling rate—20 ° C./min) The water-in-oil type emulsified oil-fat composition 10 for bread kneading of Example 10 containing this was manufactured.

[Comparative Example 1]
Heat 58.5% by mass of a mixed oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin to around 60 ° C., 7.0% by mass of glycerol monostearate, glycerol monooleate 2 mass% and soy lecithin (60 mass% pure content) 0.5 mass% added and dissolved oil phase 68 mass% and water phase 32 mass% consisting of warm water 32 mass% heated to 70 ° C. A water-in-water emulsion was sterilized and subjected to a rapid cooling plasticization step (cooling rate—20 ° C./min) to produce a water-in-oil emulsion / fat composition 11 for bread kneading in Comparative Example 1.

[Comparative Example 2]
65.5% by mass of a mixed oil of 95 parts by mass of a random transesterified oil of palm super olein and 5 parts by mass of palm stearin was heated to around 60 ° C., and 2% by mass of glycerin monooleate and soy lecithin (60% by mass). %) Water phase 32 in which 0.5% by mass of added / dissolved oil phase 68% by mass and glycerin monostearate ester 2.0% by mass were dispersed in 30% by mass of warm water heated to 70 ° C. with stirring. The mass% is made into a water-in-oil emulsion, sterilized, subjected to a rapid plasticization step (cooling rate—20 ° C./min), and kneaded in bread making of Comparative Example 2 containing a hydrate-type glycerin monofatty acid ester. A water-in-oil emulsified oil / fat composition 12 was produced.

[Comparative Example 3]
Oil phase 68 in which 61 parts by mass of mixed fat and oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin were heated to around 60 ° C., and 7.0% by mass of glycerin monostearate was added and dissolved. A water-in-oil emulsion is prepared by sterilizing 30% by mass of water and 30% by mass of glycerol monostearic acid ester 2.0% by mass in 30% by mass of warm water heated to 70 ° C. while stirring. Then, the water-in-oil emulsified oil composition 13 for bread kneading was prepared in Comparative Example 3 containing a hydrate-type glycerin monofatty acid ester through a rapid cooling plasticization step (cooling rate—20 ° C./min).

[Comparative Example 4]
54.5 parts by mass of a mixed oil of 95 parts by mass of a random transesterified oil of palm super olein and 5 parts by mass of palm stearin is heated to around 60 ° C., 7.0% by mass of glycerol monostearate, glycerol monooleate 6% by mass and soy lecithin (60% by mass), 0.5% by mass of added / dissolved oil phase of 68% by mass, and glycerin monostearate 2.0% by mass of warm water heated to 70 ° C. 30% by mass Hydrated glycerin mono-fatty acid ester with 32% by mass of water phase dispersed with stirring to a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization process (cooling rate—20 ° C./min) The water-in-oil type emulsified oil-fat composition 14 for bread kneading of the comparative example 4 containing this was manufactured.

[Comparative Example 5]
60.8% by mass of mixed fat and oil of 95 parts by mass of a random transesterified oil of palm super olein and 5 parts by mass of palm stearin was heated to around 60 ° C., and 7.0% by mass of glycerin monostearate and soy lecithin (pure content) 60 mass%) An aqueous phase 32 in which 0.2 mass% was mixed, and an aqueous phase 32 in which 2.0 mass% of glycerin monostearate was dispersed in 30 mass% of warm water heated to 70 ° C. with stirring. Mass% is made into a water-in-oil emulsion, sterilized, subjected to a rapid plasticization step (cooling rate—20 ° C./min), and kneaded in bread making of Comparative Example 5 containing hydrate-type glycerin monofatty acid ester A water-in-oil emulsified oil / fat composition 15 was produced.

[Comparative Example 6]
62.5% by mass of mixed fat and oil of 95 parts by mass of random transesterified oil of palm super olein and 5 parts by mass of palm stearin is heated to around 60 ° C., and 1.0% by mass of glycerin monostearate ester, glycerin monooleate 4% by mass and soy lecithin (60% by mass), 0.5% by mass of added and dissolved oil phase 68% by mass, and glycerin monostearate 2.0% by mass heated to 70 ° C. 30% hot water 30% Hydrated glycerin mono-fatty acid ester with 32% by mass of water phase dispersed with stirring to a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization process (cooling rate—20 ° C./min) The water-in-oil type emulsified oil-fat composition 16 for bread kneading of the comparative example 6 containing this was manufactured.

Of the obtained water-in-oil emulsified oil-fat compositions 1-16 for bread kneading, (1) glycerin monofatty acid ester content in the composition, (2) glycerin monofatty acid ester content in the aqueous phase, (3) Glycerin monosaturated fatty acid ester content in oil phase, (4) total amount of lecithin and glycerin monounsaturated fatty acid ester in oil phase, (5) content of glycerin monosaturated fatty acid ester in oil phase, lecithin and The mass ratio of the total content of glycerin monounsaturated fatty acid esters, the content of glycerin monofatty acid esters in the aqueous phase, and the total content of lecithin and glycerin monounsaturated fatty acid esters in the oil phase The mass ratio is shown in Table 1A and Table 1B.
In addition, the obtained water-in-oil type emulsified oil-fat compositions 1-16 for bread kneading were used for the bakery test by the following confectionery bread manufacture.

<Bakery test>
Using the water-in-oil emulsified oil-fat compositions 1-16 for bread kneading obtained in Examples 1-10 and Comparative Examples 1-6, a confectionery bread production test was carried out by the following formulation and production method.

[Combination]
(Medium seed mix)
Powerful powder 70 parts by weight Yeast food 0.1 part by weight Yeast 3 parts by weight Rice bran 1 part by weight Glucose 3 parts by weight Water 40 parts by weight
Powerful powder 30 parts by weight Salt 1.5 parts by weight Upper white sugar 15 parts by weight Water-in-oil emulsified fat composition for bread kneading 10 parts by weight Water 23 parts by weight

[Manufacturing method] Medium seed method All the raw materials mixed with the medium seed were mixed with a vertical mixer at a low speed of 3 minutes and at a medium speed of 3 minutes to obtain a medium seed dough (kneading temperature = 26 ° C). The obtained medium seed dough was subjected to medium seed fermentation at 28 ° C. and a relative humidity of 80% for 120 minutes.
Next, all the ingredients other than the water-in-oil emulsified fat composition for bread kneading blended with the main koji, and the medium seed dough subjected to the above-mentioned medium fermentation were mixed at a low speed for 3 minutes and a medium speed for 3 minutes with a vertical mixer. After mixing, a water-in-oil emulsified fat and oil composition for bread kneading blended with the main koji was added and mixed at low speed for 3 minutes and medium speed for 4 minutes to obtain bread dough (kneading temperature = 28 ° C.).
The obtained bread dough was divided into 50 g by taking a floor time of 30 minutes. Further, after taking a bench time for 30 minutes, rounding was performed, and after taking a proof of 38 ° C. and a relative humidity of 85% for 50 minutes, firing was performed in an oven at 200 ° C. at 200 ° C. and 200 ° C. for 10 minutes.
The obtained confectionery bread was cooled at room temperature for 1 hour, then sealed in a polyethylene bag, stored at room temperature (25 ° C.), and evaluated for hardness and crispness by the following method after 1 day and 3 days. It described in Table 2A and Table 2B.

[Evaluation]
[Method of evaluating hardness]
After the upper surface was cut so that the height of the bread was 30 mm, the load (unit: gf) when the pressure was increased to 50% with a rheometer (manufactured by Rheotech Co., Ltd.) was measured. The measurement conditions were a measurement speed of 6 cm / min, a contact area of 314 mm ² (adapter: using a 2 cm diameter disk), one sample was measured three times, the average value was obtained, and the following evaluation criteria were applied to perform a five-step evaluation. This was evaluated as hardness.
[Hardness evaluation standard]
A: 100-150
○ +: 151-200
○: 201-250
Δ: 251 to 300
X: 301-350
[Evaluation method for crispness]
Twelve panelists made the following three-level evaluation of the crispness of bread, and applied the total score to the following evaluation criteria to make a five-step evaluation, which was evaluated as crispness.
3 points: crisp 2 points: slightly crisp 1 point: crisp
[Evaluation criteria for crispness]
◎: Total score of 32 to 36 points ○: Total score of 27 to 31 points ○-: Total score of 22 to 26 points Δ: Total score of 17 to 21 points ×: Total score of 12 to 16 points

From the results of Table 2A and Table 2B, it is understood that the confectionery bread using the water-in-oil emulsified oil composition 1-10 for bread kneading of the present invention can maintain a soft and crisp texture over time. .
In contrast, (1) glycerin monofatty acid ester content in the composition, (2) glycerin monofatty acid ester content in the aqueous phase, (3) glycerin monosaturated fatty acid ester content in the oil phase, (4) oil phase The total amount of lecithin and glycerin monounsaturated fatty acid ester in (5) The mass ratio of the content of glycerin monosaturated fatty acid ester in the oil phase and the total content of lecithin and glycerin monounsaturated fatty acid ester It can be seen that a confectionery bread using a water-in-oil emulsified oil composition for kneading bread that lacks even one cannot satisfy both softness and crispness.

Claims (5)

A water-in-oil emulsified fat composition for bread kneading that satisfies all the following conditions (1) to (5).
(1) Containing 5 to 20 % by mass (based on composition) of glycerin monofatty acid ester having a fatty acid having 14 to 18 carbon atoms as a constituent fatty acid (2) In the aqueous phase, a fatty acid having 14 to 18 carbon atoms and a constituent fatty acid 1 to 10 wt% glycerin mono-fatty acid esters (composition basis) containing (3) in the oil phase, 1-15 wt% of glycerol mono-saturated fatty acid ester as a constituent fatty saturated fatty acids 14-18 carbon atoms ( (Based on composition) contained (4) 0.1 to 5% by mass (based on composition) of glycerin monounsaturated fatty acid ester containing lecithin and / or unsaturated fatty acid having 14 to 18 carbon atoms as constituent fatty acid in the oil phase to (5) of the oil phase, and the content of glycerin mono-saturated fatty acid esters of saturated fatty acids a constituent fatty acid of 14 to 18 carbon atoms, lecithin and unsaturated fatty acids having a carbon number of 14 to 18 Mass ratio of the content which is the sum of glycerol mono-unsaturated fatty acid ester as a constituent fatty acid 20: 80 to 95: 5: in the range of from (the former the latter)   The mass ratio between the content of glycerin monofatty acid ester in the aqueous phase and the total content of lecithin and glycerin monounsaturated fatty acid ester in the oil phase is 10:90 to 90:10. A water-in-oil emulsified fat composition for kneading bread. The condition of (1), characterized in that an aqueous phase that satisfies the following condition (2) and an oil phase that satisfies all the following conditions (3) to (5) are emulsified and rapidly plasticized: The manufacturing method of the water-in-oil type emulsified oil-fat composition for bread making kneading to satisfy | fill.
(1) Containing 5 to 20 % by mass (based on composition) of glycerin monofatty acid ester having a fatty acid having 14 to 18 carbon atoms as a constituent fatty acid (2) In the aqueous phase, a fatty acid having 14 to 18 carbon atoms and a constituent fatty acid 1 to 10 wt% glycerin mono-fatty acid esters (composition basis) containing (3) in the oil phase, 1-15 wt% of glycerol mono-saturated fatty acid ester as a constituent fatty saturated fatty acids 14-18 carbon atoms ( (Based on composition) contained (4) 0.1 to 5% by mass (based on composition) of glycerin monounsaturated fatty acid ester containing lecithin and / or unsaturated fatty acid having 14 to 18 carbon atoms as constituent fatty acid in the oil phase to (5) of the oil phase, and the content of glycerin mono-saturated fatty acid esters of saturated fatty acids a constituent fatty acid of 14 to 18 carbon atoms, lecithin and unsaturated fatty acids having a carbon number of 14 to 18 Mass ratio of the content which is the sum of glycerol mono-unsaturated fatty acid ester as a constituent fatty acid 20: 80 to 95: 5: in the range of from (the former the latter)   Bread dough using the water-in-oil emulsified fat composition for bread kneading according to claim 1 or 2.   The bread which heat-processed the bread dough of Claim 4.