JPH03216143A - Fatty oil composition for bread production and its emulsified product and prepared product - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to oil and fat compositions for bread production, emulsions and preparations thereof.

(Prior Art) Many proposals have been made in the past as methods for improving the flavor or texture of bread. For example, anti-aging agents and softeners have been proposed, which are emulsifiers based on monoglycerides that turn monoglycerides into a liquid crystal state and increase their ability to form complexes with starch. However, it has drawbacks such as roughening of the bread dough and the taste of the emulsifier impairs the flavor of the bread created by fermentation and baking.
Not necessarily satisfied. In addition, a water-in-oil emulsified fat composition (water content 5 to 60% by weight), which is emulsion-stable and does not separate the aqueous phase in the oil phase up to around the boiling point of water, using polyglycerin condensed ricinoleic acid ester as an emulsifier, is used for bread dough. A method of increasing the water absorption of bread dough by using it as a fat for kneading (Japanese Patent Application Laid-Open No. 61-15640), or using an emulsion-stable water-in-oil emulsified fat composition containing 20% by weight or more of glycerin difatty acid ester. Similarly, a method of increasing the water absorption of bread dough (Japanese Patent Application Laid-Open No. 64-2523) has been proposed, but the use of a large amount of emulsifier may reduce the characteristic pleasant flavor of bread. Its use is undesirable due to its strong odor and taste.

(Problems to be Solved by the Invention) The present invention aims to improve the flavor or palatability of bread without relying on the use of special emulsifiers or additives.

(Means for solving the problem) In order to achieve the above object, the present inventors thought that various emulsifiers or additives could not solve the problem sufficiently, and as a result of studying various oils and fats, It has been found that the use of soft oil gives good results. The experimental results that formed the basis of this knowledge are shown below.

That is, as shown below, various oils and fats are used (however, in the case of liquid oil, it is used as is, and other oils and fats are used in a state in which they are rapidly cooled and kneaded to have plasticity), and 70% according to the formulation shown in Example 1 below. Bread was manufactured using the dough method and evaluated by 20 panelists using a 5-point scale. It means that the score (total score by each panelist) is as good as the score.

Fats and oils used and evaluation results ■Refined soybean oil (SV. 191, V.131) ■Refined rapeseed oil (SV. 189, V.112) ■Refined corn oil (SV.191, V.115) ■Refined rice bran oil (SV
．． 189, V. 106)■ Soybean hydrogenated oil (SV. 19)
0, ■. 79, melting point 31℃) ■Hydrogenated rapeseed oil (SV. 187, ■■. 73, melting point 34℃) ■Hydrogenated fish oil (SV. 186, IV. 82, melting point 30''C) ■Refined herm oil (SV. 197 , IV.52, trisaturated glyceride content 8.5%) ■ Palm oil soft oil (SV. 197, IV.54, trisaturated glyceride content 4.0%) [Phase] Palm oil soft oil (SV. 195, IV .57,
Trisaturated glyceride content 0.6%) As is clear from the above results, 46 points melting point 34°C, 30 points melting point 30'C 41 points melting point 21°C 83 points [phase] melting point 21 Highest point 10 points 32 Points: 21 points, 42 points, 31 points, 39 points Bread made using palm oil soft oil with a trisaturated glyceride content of 0.6% at ℃ is the most preferred, and is rated as having good melt-in-the-mouth texture, crispness, and umami flavor to the bread. Ta.

This invention was completed based on the above experimental results.

That is, the main feature of this invention is an oil and fat composition for bread production, which contains soft palm oil having a melting point of 27° C. or less and a trisaturated glyceride component content of 2% or less, in an amount of 50% or more based on the total amount of fats and oils. It is.

If the melting point of soft palm oil exceeds 27°C or the content of trisaturated glyceride components exceeds 2%, the texture of the bread product will become hard and it will not melt in the mouth.

In this invention, the oil and fat composition contains 50% or more of the soft palm oil, but examples of other oils and fats that can be mixed with the soft palm oil include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, and peanut oil. , rice bran oil, corn oil, safflower oil, olive oil, caponok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, palm kernel oil, and other vegetable oils, as well as milk fat, beef tallow, and lard. Examples include marine animal fats and oils such as fish oil and whale oil, and the above-mentioned fats and oils may be used alone or in combination, or mixed with processed fats and oils obtained by hardening, fractionation, transesterification, etc.

When used in combination, it is difficult to obtain an effect if the mixing ratio of soft palm oil is less than 50%.

When making bread, it is preferable to use the above oil and fat composition that has been rapidly cooled and kneaded to give it plasticity (shortening state), and for this reason, the melting point of the oil and fat composition is 20 to 45°C. It is preferable that 20″C
If it is less than that, it will melt at around room temperature and be difficult to use if it is rapidly plasticized. If the temperature exceeds 45°C, the plasticity will be poor and it will be difficult to use if it is rapidly cooled and plasticized, and the bread made from it will be hard to eat and will not melt in the mouth.

In addition, it can be mixed with an appropriate aqueous component in the presence of an emulsifier, rapidly cooled and kneaded to form a water-in-oil emulsion (margarine state), or similarly mixed with an appropriate aqueous component and processed using a homomixer or homogenizer. It may be emulsified to form an oil-in-water emulsion (cream). In addition, when preparing this oil-in-water emulsion, the lower limit of the melting point of the fat or oil may be less than 20°C, but since the stability of the emulsion is poor and tends to splat, it is still recommended to set it above 20°C. is preferred. In the case of both emulsions, the aqueous component may be water alone, or may be in the form of an aqueous solution containing a milk component (for example, skim milk powder), a flavoring agent (for example, salt), and the like. In the present invention, the above-mentioned oil and fat compositions or prepared emulsions may be mixed with other foods such as wheat flour or powdered sugar to form a flour preparation and used.

Examples of emulsifiers include glycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, etc., and one or more of these can be used at a ratio of 0.0% to the fat or oil. It may be used in a proportion of 5 to 2.5% by weight.

It goes without saying that salt, flavoring agents, flavoring agents, etc. may also be included as appropriate.

When the oil and fat compositions, emulsions, or preparations thus obtained are used in the production of bread, they impart good flavor and texture to baked bread.

(Examples) Hereinafter, Examples and Comparative Examples will be given to further clarify the effects of this invention. Note that all parts and percentages given below are based on weight.

Example 1 10 parts of hydrogenated palm oil (melting point 45°C), 1 part of refined palm oil
5 parts, refined soybean oil 15 parts, palm oil soft oil (melting point 21℃
, trisaturated glyceride content 0.6%) was used, a mixed oil (melting point 33°C) was used, and 70
Bread was manufactured using the % medium dough method.

(1). Formulation (parts: weight) (2). As a result of the sensory evaluation, the bread thus obtained was evaluated to have a good texture that is crisp and melts in the mouth, and to have a delicious flavor.

Example 2 5 parts of hydrogenated palm oil (melting point 45°C), 10 parts of hydrogenated soybean oil (melting point 36°C), 20 parts of refined palm oil, 1 part of refined soybean oil
Mixed oil (melting point: 34°C) mixed with 50 parts of palm oil soft oil (melting point: 21°C, trisaturated glyceride content: 0.6%)
) was used to produce bread in the same manner as in the previous example.

As a result of the sensory evaluation, the results were the same as in Example 1, and the evaluation was that it melted well in the mouth and had good taste.

Comparative Example 1 Bread was produced in the same manner using a mixed oil (melting point: 32°C) of 80 parts of hydrogenated fish oil (melting point: 34°C) and 20 parts of refined soybean oil. Although the flavor was not bad, it was slightly sticky. It was evaluated that the patient was suffering from severe eating disorder.

Comparative Example 2 A mixed oil of 5 parts of hydrogenated palm oil (melting point 45'C), 30 parts of hydrogenated soybean oil (melting point 36'C), 40 parts of hydrogenated rapeseed oil (melting point 31°C), and 25 parts of refined soybean oil (melting point 33 ℃),
When bread was manufactured in the same manner, it was evaluated that the taste was not bad, but that the aftertaste had an oily flavor.

Comparative Example 3 15 parts of hydrogenated palm oil (melting point 45°C), 3 parts of refined palm oil
0 parts, refined soybean oil 25 parts, palm oil soft oil (melting point 21℃
, trisaturated glyceride content 0.6%) 30 parts mixed oil (
When bread was produced in the same manner using the same method (melting point: 32°C), the flavor was not bad, but it was evaluated as having a slightly hard texture.

Comparative Example 4 20 parts of hydrogenated palm oil (melting point 45°C), refined palm oil 4
0 parts, refined soybean oil 25 parts, palm oil soft oil (melting point 21℃
, trisaturated glyceride content 0.6%) 15 parts of mixed oil (
When bread was manufactured in the same manner using the same method (melting point: 34°C), the flavor was not bad, but it was evaluated as having a hard and chewy texture.

Example 3 10 parts of hydrogenated palm oil (melting point 45°C), 1 part of refined palm oil
5 parts, refined soybean oil 15 parts, palm oil soft oil (melting point 21℃
, trisaturated glyceride content 0.6%) 0.5 part of lecithin and 0.5 part of glycerin monostearate are added to a mixed oil (melting point 33'C) of 60 parts of trisaturated glyceride (trisaturated glyceride content 0.6%), and water is used as a substrate in the oil phase. The aqueous phase was mixed and emulsified at a weight ratio of 0.05 to 0.6, and then rapidly cooled and kneaded using a combinator to prepare a water-in-oil emulsified fat.

Bread was manufactured using this emulsified fat. The bread making formula is as follows.

(1). Mixture (2). As a result of the sensory evaluation of the work process, it was evaluated that the product had a crisp and good texture that melted in the mouth, and had a delicious flavor.

Example 4 10 parts of hydrogenated palm oil (melting point 45°C), 15 parts of refined soybean oil
A mixed oil (melting point: 28°C) containing 60 parts of palm oil (melting point: 21°C, trisaturated glyceride content: 0.6%) and 15 parts of milk fat was used. A water-type emulsified oil and fat was prepared.

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

Comparative Example 5 5 parts of hydrogenated palm oil (melting point 45°C), 30 parts of hydrogenated soybean oil (melting point 36”C), 4 parts of hydrogenated rapeseed oil (melting point 31°C)
Mixed oil (melting point: 32°C) of 0 parts and 25 parts of refined soybean oil.
), and in the same manner as in Example 5, a water-in-oil emulsified fat or oil was prepared.

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

Example 5 A mixed oil (melting point: 26°C) containing 5 parts of refined palm oil, 80 parts of soft palm oil (melting point: 21°C, trisaturated glyceride content: 0.6%), and 15 parts of milk fat (melting point: 26°C) was used. 5
0.5 parts of glycerin monooleate and 0.5 parts of glycerin monooleate were added to the aqueous phase using water as a substrate at a weight ratio of 0.05 to 0.
．． After pre-emulsifying with a homomixer at a ratio of 6, thoroughly homogenized with a homogenizer, directly heat sterilized,
The mixture was rapidly cooled to produce an oil-in-water emulsified fat for 8 cycles.

Bread was manufactured using this emulsified fat. The bread making formula is as follows.

(1). Mixture (2). As a result of the sensory evaluation of the work process, it was evaluated that the product had a crisp and good texture that melted in the mouth, and had a delicious flavor.

Comparative Example 6 25 parts of hydrogenated soybean oil (melting point 36°C), hydrogenated rapeseed oil (melting point 3
An oil-in-water emulsified fat was prepared in the same manner as in Example 6 using a mixed oil (melting point: 31°C) containing 40 parts of 1°C), 20 parts of refined soybean oil, and 15 parts of milk fat.

When bread was produced using this emulsified oil and fat in the same manner as in Example 6, it was evaluated as having a dull taste and an oily aftertaste.

Example 6 Heat 29 parts of grouper and add 4 parts of powdered sugar to the softened part.
0 parts and 31 parts of palm oil soft oil (melting point: 21° C., trisaturated glyceride content: 0.6%) were added and stirred to obtain a sufficiently uniform mixture to obtain a preparation.

This preparation was used to make bread. The bread making formula is as follows.

(1). Mixture (2). As a result of the sensory evaluation of the work process, it was evaluated that the product had a crisp and good texture that melted in the mouth, and had a delicious flavor.

Comparative Example 7 A preparation was obtained in the same manner as in Example 6 except that hardened soybean oil (melting point 31°C) was used instead of palm oil soft oil, and a preparation was obtained in the same manner using this preparation. When the bread was produced, it was evaluated as having a dull texture and an oily aftertaste.

(Effects of the Invention) According to the present invention, by using an oil and fat composition containing a specific palm oil soft oil in a specific proportion, without relying on the use of special emulsifiers or additives, good results can be achieved. It is possible to produce bread with flavor and appetizing taste.

Claims (4)

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