WO2020195020A1 - Composition plastique d'huile et de graisse permettant de confectionner du pain - Google Patents

Composition plastique d'huile et de graisse permettant de confectionner du pain Download PDF

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Publication number
WO2020195020A1
WO2020195020A1 PCT/JP2020/000801 JP2020000801W WO2020195020A1 WO 2020195020 A1 WO2020195020 A1 WO 2020195020A1 JP 2020000801 W JP2020000801 W JP 2020000801W WO 2020195020 A1 WO2020195020 A1 WO 2020195020A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
weight
composition
saturated fatty
bread
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2020/000801
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English (en)
Japanese (ja)
Inventor
鈴木　雄太
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Fuji Oil Holdings Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd, Fuji Oil Holdings Inc filed Critical Fuji Oil Co Ltd
Priority to JP2020532076A priority Critical patent/JP6822614B1/ja
Publication of WO2020195020A1 publication Critical patent/WO2020195020A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils

Definitions

  • the present invention relates to a plastic fat and oil composition for bread making having a low saturated fatty acid content and a low trans acid content.
  • Patent Document 1 is characterized in that 3 to 50% of an extremely hydrogenated oil of rapeseed, which is a high melting point fat and oil having a saturated fatty acid of C20 or more of 5% or more, is blended as a constituent fatty acid.
  • the oil and fat composition is disclosed.
  • the oil / fat composition 2 having a melting point of the oil phase lower than that of the oil / fat composition 1 is dissolved in the oil / fat composition 1 which is still fluid at the end of cooling plasticization.
  • a method for producing a plastic oil / fat composition using a closed continuous scraping tube type cooler by adding, mixing, and further cooling is disclosed.
  • the problem to be solved by the present invention is a plastic fat or oil composition having a low saturated fatty acid content and a low trans acid content, which is suitable for filling during production and good kneading into bread dough, and the plastic fat or oil. It was decided to provide a method for producing bread using the composition.
  • the present inventor has made diligent studies to solve the above problems.
  • the fat and oil composition of Patent Document 1 is described as having a saturated fatty acid content of 35% or less, substantially free of trans fatty acids, and having suitable plasticity.
  • Even a small amount of compounding tends to impair the melting of bread and confectionery in the mouth. It was.
  • the ratio of saturated fatty acids is 25 to 33% by mass, the actual production is complicated because it is different from the usual production method of plastic fats and oils.
  • trans fatty acids and saturated fatty acids are reduced as compared with the conventional products, there is room for further reduction.
  • the present inventor continued to study and found that the SOS content (S: carbon number) was limited to the saturated fatty acid content having 20 or more carbon atoms, and despite the low trans acid content and the low saturated fatty acid content. It was found that by containing 16 to 18 saturated fatty acids (O: oleic acid) in a specified amount, a plastic fat and oil composition having good kneading suitability for bread dough can be prepared without changing to special production conditions. , The present invention has been completed.
  • the present invention (1) A plastic fat / oil composition for bread making, which is characterized by satisfying all of the following conditions (i) to (vi).
  • Saturated fatty acid content in the constituent fatty acids is 15.0 to 21.0% by weight
  • the trans acid content in the constituent fatty acids is less than 1.0% by weight
  • the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight.
  • (Vii) Without using extremely hydrogenated oil, (Viii) The content of tripalmitin in the constituent triglyceride composition is less than 3.0% by weight, (Ix) Composition SOS content in triglyceride composition is 6.0% by weight or more, It should be noted that S: means a saturated fatty acid having 16 to 18 carbon atoms and O: oleic acid. (3) A method for producing bread using the plastic oil / fat composition for bread making according to (1) or (2). It is about.
  • the present invention it is possible to provide a plastic fat / oil composition having excellent filling suitability at the time of production and good kneading suitability into bread dough, even though the saturated fatty acid content in the constituent fatty acids is very low. Further, by using the plastic fat / oil composition, it is possible to provide a bread having a fine internal phase and a good volume.
  • the present invention relates to a plastic fat and oil composition for bread making.
  • the bread referred to in the present invention include coppe bread, bread, sweet bread, rolls (table rolls, butter rolls, buns, etc.), variety breads (raisin bread, germ bread, etc.), brioche, and the like.
  • the amount of the plastic fat / oil composition added is about 3 to 25 parts per 100 parts of wheat flour, and it is generally kneaded into the dough before use.
  • the plastic fat and oil composition for bread making of the present invention has a saturated fatty acid content of 15.0 to 21.0% by weight in the constituent fatty acids. More preferably, the saturated fatty acid content is 16.0 to 20.5% by weight, and even more preferably 17.0 to 20.0% by weight.
  • the saturated fatty acid refers to lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, which are saturated fatty acids having 12 or more carbon atoms.
  • the plastic fat and oil composition for bread making of the present invention has a trans acid content of less than 1.0% by weight in the constituent fatty acids.
  • the trans acid content of the constituent fatty acids is more preferably 0.5% by weight or less, still more preferably 0.3% by weight or less.
  • the plastic fat and oil composition for bread making of the present invention has a saturated fatty acid content of 20 or more carbon atoms in the constituent fatty acids of less than 2.0% by weight. More preferably, the content of saturated fatty acids having 20 or more carbon atoms is 1.5% by weight or less, and even more preferably 1.0% by weight or less. When the content of saturated fatty acids having 20 or more carbon atoms is 2.0% by weight or more, the structure may not be uniform.
  • the plastic fat and oil composition for bread making of the present invention preferably has a saturated fatty acid content of 12 or less carbon atoms in the constituent fatty acids of less than 2.0% by weight. More preferably, the saturated fatty acid content having 12 or less carbon atoms is 1.5% by weight or less, and further preferably 1.0% by weight or less. When the saturated fatty acid content having 12 or less carbon atoms is 2.0% by weight or more, the structure may not be uniform.
  • the plastic fat and oil composition for bread making of the present invention has a weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids of less than 2.0. More preferably, the weight ratio of palmitic acid / stearic acid in the constituent fatty acids is 1.8% by weight or less, and even more preferably 1.6% by weight or less. Graining may occur when the weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids is 2.0 or more.
  • the plastic fat and oil composition for bread making of the present invention has an SOS content of less than 15.0% by weight in the constituent triglyceride composition.
  • SOS is the sum of POP, POSt, and StOSt, and more preferably the SOS content is 6.0% by weight or more, and further preferably 8.5% by weight or more. Graining may occur if the SOS content is 15.0% by weight or more.
  • S Saturated fatty acid having 16 to 18 carbon atoms
  • P palmitic acid
  • St stearic acid
  • O oleic acid.
  • the plastic oil / fat composition for bread making of the present invention has a hardness (R value) of 100 to 3,000 gf at 10 ° C. calculated by the following formula, more preferably 120 to 2,500 gf, and further preferably 140. It is ⁇ 2,000 gf.
  • R T / SAT x 10
  • the obtained plastic fat and oil composition was first cut into cubes having a side of 5 ⁇ 1 cm, placed in an incubator at 10 ° C., and measured after 24 hours.
  • the plastic fat and oil composition for bread making of the present invention does not use extremely hydrogenated oil.
  • the extremely hydrogenated oil is an oil or fat that has been cured to an iodine value of 4 or less.
  • the plastic fat and oil composition for bread making of the present invention preferably has a tripalmitinic acid (PPP) content of less than 3.0% by weight in the constituent triglyceride composition. More preferably, the PPP content is less than 2.7% by weight, even more preferably less than 2.4% by weight.
  • P means palmitic acid.
  • the trisaturated fatty acid glyceride content in the constituent triglyceride composition is less than 4.0% by weight including the tripalmitin acid content. More preferably, the trisaturated fatty acid glyceride content is less than 3.7% by weight, and even more preferably less than 3.4% by weight.
  • P means palmitic acid.
  • Various fats and oils can be used in the plastic fat and oil composition for bread making of the present invention as long as the effects of the present invention are not impaired.
  • Specific examples thereof include various vegetable oils and fats such as corn oil, sunflower oil, safflower oil, palm oil, rapeseed oil, perilla oil, cacao butter and shea butter, and their fractionated oils and transesterified oils. More preferably, it contains a liquid vegetable oil having a rising melting point of 10 ° C. or less and an oil containing an SOS component. Examples of the liquid vegetable oil having a rising melting point of 10 ° C.
  • the plastic fat and oil composition for bread making of the present invention may be a blended oil containing three or more kinds of fats and oils.
  • the plastic oil / fat composition for bread making of the present invention is preferably prepared at a ratio of liquid vegetable oil / fat having a rising melting point of 10 ° C. or less of 70 to 90, more preferably 75 to 85. Further, the liquid vegetable oil having a rising melting point of 10 ° C. or less may be a blended oil of two or more kinds of oils and fats.
  • the plastic fat and oil composition for bread making of the present invention may be added with an emulsifier if necessary, but it is preferable not to add it in consideration of the health consciousness of consumers.
  • emulsifiers glyceride fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetate monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride, Examples thereof include various organic acid monoglycerides such as citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate, and lecithin.
  • oil-soluble components such as pigments, antioxidants, and flavors can be used, if desired.
  • the method for producing the plastic oil / fat composition for bread making of the present invention is not particularly limited, but it can be produced by mixing and stirring the melted oil / fat as usual and quenching and kneading with a perfector, a botator, a combinator or the like. it can. Further, in order to improve workability, it can be produced by adding an inert gas such as nitrogen gas.
  • % and part mean the weight standard.
  • the analysis of fatty acids and triglycerides in the fat and oil was performed by using liquid chromatography and gas chromatography.
  • trans-unsaturated fatty acids were measured according to the method of AOCS Official Measurement Ce 1h-05.
  • Hyoleic sunflower oil (iodine value: 83.3, saturated fatty acid content: 8.0% by weight) 81.0 parts by weight and shea stearin (iodine value: 36.1, saturated fatty acid: 65.1% by weight) 19.0 weight
  • the parts were mixed and ice-cooled while mixing with a homomixer to obtain the plastic fat and oil composition of Example 1.
  • the obtained plastic fat and oil composition was filled in a case and stored at 5 ° C. for 5 days before each evaluation.
  • the fats and oils used in the examples were all refined according to a conventional method and completely thawed before use, and the results of measuring the fatty acid and triglyceride compositions of the obtained blended oil are summarized in Table 1 below.
  • the palm soft stearin is a low melting point portion obtained by further fractionating palm stearin obtained by separating palm oil in one stage, and the high melting point portion is palm hard stearin.
  • the plastic fat composition of Example 3 was the same as in Example 1 except that the blended oil of 80.5 parts by weight of high oleic sunflower oil, 8.5 parts by weight of palm soft stearin and 11.0 parts by weight of shea stearin was replaced. I got something.
  • Example 1 Same as in Example 1 except that the blended oil of 86.5 parts by weight of high oleic sunflower oil and 13.5 parts by weight of palm hard stearin (iodine value: 11.4, saturated fatty acid: 89.3% by weight) was replaced.
  • the plastic oil and fat composition of Comparative Example 1 was obtained.
  • the plastic fat composition of Comparative Example 2 was the same as in Example 1 except that the blended oil of 84.0 parts by weight of high oleic sunflower oil, 7.5 parts by weight of palm hard stearin and 8.5 parts by weight of shea stearin was replaced. I got something.
  • the plastic fat and oil composition is kneaded into the bread dough and baked according to the "bread manufacturing method” and the manufacturing conditions in Table 3 according to the bread composition shown in Table 2 below. Koppe bread was prepared.
  • Kneading aptitude 5 It has moderate hardness and elasticity, and is kneaded evenly in a short time. 4: It takes a little time, but it is kneaded evenly. 3: It takes time, but it is kneaded evenly. 2: It is too soft to be kneaded evenly. 1: Since it is liquid, it cannot be kneaded.
  • the plastic fat and oil composition of the comparative example had a coarse structure in the filling product, and was insufficient as a kneaded fat and oil.
  • all of the plastic fat and oil compositions produced as examples had no graining and were suitable as kneaded fats and oils.
  • the bread making property is hindered, and even if a large amount of liquid fats and oils are used, a bread having a good volume can be obtained.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention aborde le problème de fourniture d'une composition plastique d'huile et de graisse permettant de confectionner du pain, la composition plastique d'huile et de graisse ayant une aptitude au remplissage pendant la préparation, et une bonne aptitude au pétrissage de la pâte, tout en ayant une faible teneur en acide gras saturé et une faible teneur en acide trans ; et un procédé permettant de confectionner du pain à l'aide de ladite composition plastique d'huile et de graisse.　Selon la présente invention, il est possible de préparer une composition plastique d'huile et de graisse qui permette de confectionner du pain, et qui a une bonne aptitude au pétrissage de la pâte à pain sans passer par des conditions de production spéciales, en limitant la teneur en acides gras saturés ayant au moins 20 atomes de carbone dans les acides gras constitutifs, et en présentant une quantité spécifiée de SOS (où S est un acide gras saturé ayant 16-18 atomes de carbone, et O est un acide oléique), bien que la composition plastique d'huile et de graisse ait une faible teneur en acide trans et une faible teneur en acide gras saturé. De plus, le pain ayant une fine texture de phase interne et ayant un volume satisfaisant peut être confectionné à l'aide de ladite composition plastique d'huile et de graisse.
PCT/JP2020/000801 2019-03-25 2020-01-14 Composition plastique d'huile et de graisse permettant de confectionner du pain Ceased WO2020195020A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2020532076A JP6822614B1 (ja) 2019-03-25 2020-01-14 製パン用可塑性油脂組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019056830 2019-03-25
JP2019-056830 2019-03-25

Publications (1)

Publication Number Publication Date
WO2020195020A1 true WO2020195020A1 (fr) 2020-10-01

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JP (1) JP6822614B1 (fr)
WO (1) WO2020195020A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023188925A1 (fr) * 2022-03-29 2023-10-05 不二製油グループ本社株式会社 Produit alimentaire huileux en forme de plaque

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001139983A (ja) * 1999-11-17 2001-05-22 Kanegafuchi Chem Ind Co Ltd 油脂組成物
JP2008278833A (ja) * 2007-05-14 2008-11-20 Adeka Corp 油脂組成物及び油脂組成物の使用方法
WO2009031679A1 (fr) * 2007-09-07 2009-03-12 The Nisshin Oillio Group, Ltd. Procédé de production de beurre dur
JP2017163892A (ja) * 2016-03-15 2017-09-21 ミヨシ油脂株式会社 製パン用油脂組成物とそれを用いた可塑性油脂およびパンの製造方法
JP2018186811A (ja) * 2017-05-02 2018-11-29 ミヨシ油脂株式会社 製パン用生地改良剤とそれを用いた製パン生地およびパンの製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001139983A (ja) * 1999-11-17 2001-05-22 Kanegafuchi Chem Ind Co Ltd 油脂組成物
JP2008278833A (ja) * 2007-05-14 2008-11-20 Adeka Corp 油脂組成物及び油脂組成物の使用方法
WO2009031679A1 (fr) * 2007-09-07 2009-03-12 The Nisshin Oillio Group, Ltd. Procédé de production de beurre dur
JP2017163892A (ja) * 2016-03-15 2017-09-21 ミヨシ油脂株式会社 製パン用油脂組成物とそれを用いた可塑性油脂およびパンの製造方法
JP2018186811A (ja) * 2017-05-02 2018-11-29 ミヨシ油脂株式会社 製パン用生地改良剤とそれを用いた製パン生地およびパンの製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023188925A1 (fr) * 2022-03-29 2023-10-05 不二製油グループ本社株式会社 Produit alimentaire huileux en forme de plaque

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JP6822614B1 (ja) 2021-01-27
JPWO2020195020A1 (ja) 2021-04-08

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