JP5114925B2 - Oil composition for kneading bread - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for kneading bread, and more specifically, an oil / fat composition for kneading bread and a fat / fat composition that is rich in volume and has a soft texture while using a large amount of liquid oil / fat at 20 ° C. The present invention relates to an oil-in-water emulsion for bread kneading using the composition.

The fats and oils for kneading bread not only simply give the flavor and nutritional value unique to fats and oils, but also protect the gluten in the dough with a lubricating oil role, and have the function of improving mechanical resistance and gas holding power of the dough. Yes. As a result, the bread is thin and the evaporation of moisture is suppressed, and the inner layer has a soft texture with a slow aging.
Among them, the function of softening bread is important, and it is known that the higher the ratio of liquid oil and fat, the greater the effect against this softening. However, liquid oils and fats originally have no plasticity and have surface tension. Therefore, as the ratio increases, they do not spread in a thin film shape in bread dough and cannot function as kneaded oils and fats. ~ P108. In other words, liquid fats and oils in bread dough tend to exist in oil droplets, inhibit the formation of a gluten film, exhibit an action of making dough with poor stretchability and weak gas retention.
Therefore, as shown in p104 of Non-Patent Document 1, the fats and oils for kneading bread are necessary conditions for the oils and fats that have been added for a long time to work effectively in the molding fermentation process of bread dough. Specifically, the solid fat index at the use temperature for making bread is about 10 to 30, and the solid fat in the fat is preferably about 10 to 30%. In general, liquid oils and hardened oils are used in combination, and an oil composition having stable plasticity has been used as an oil for kneading bread.

In recent years, however, not only the flavor and nutritional value of bread kneading fats and oils but also the softness of bread has been pursued. The breadth of preference is widening, bread tends to be soft due to the original function of fats and oils, and is not subjected to chemical treatment such as curing, only body-friendly liquid fats or liquid fats are frequently used Technological innovation is required.
In recent years, research results have been obtained that if excessive amounts of trans-unsaturated fatty acids in fats and oils are taken, the risk of heart disease such as arteriosclerosis is increased. For example, the United States has been obligated to display the content of trans-unsaturated fatty acids on product labels since January 2006, and Denmark has also banned the sale of processed fats and oils containing more than 2% trans-unsaturated fatty acids. is doing.
In Japan, the intake of trans-unsaturated fatty acids has been lower than in Europe and the United States, so it seems that there is no particular health problem at present, but there is still a demand for oils with lower trans-unsaturated fatty acids. ing.
In order to solve these problems, Patent Document 1 tries to improve the effect by using solid oil in combination with liquid oil so that the SFC at 25 ° C. is 10 or more, and further containing diacyltartaric acid monoglyceride. Yes. However, when the SFC is 10 or less, that is, when the ratio of solid fat is reduced, the bread-making property is poor.
Patent Document 2 is characterized in that the SFC at 25 ° C. is 3 or less, diacetal tartaric acid molar glyceride is contained, and the temperature is controlled at a high temperature of 30 to 55 ° C., and the softness of bread is obtained by an emulsifier. The bread making workability was poor.
In Patent Document 3, 90 to 98 parts liquid oil, 0.5 to 5 parts hardened vegetable fat, 0.5 to 2 parts lecithin, 0.1 to 2.5 parts cooled gel thickening Although it is a bakery fat composition containing an agent, it is related to prevention of bottom falling of fruit pieces in a cake batter mixed with fruit pieces, not bread. As described above, rather than pursuing the original functions of fats and oils, the focus was not on the use and handling of emulsifiers or on bread.

Yasuo Tanaka, Hiroshi Matsumoto, “Science of Baking Materials” Kogyo Co., Ltd. JP-A-3-47028 JP-A-11-56235 Japanese National Patent Publication No. 11-503606

  The object of the present invention is to produce bread that is rich in volume and has a soft texture even when a large amount of liquid oil is used, although it is known that bread-making properties are impaired in bread manufacturing that uses a lot of liquid oil and fat. The object is to provide an oil and fat composition for kneading, an oil-in-water emulsion for kneading bread using the oil and fat composition, and a method for producing bread using these compositions.

As a result of earnest research on the oil and fat composition for kneading bread, the present inventors have found that the oil and fat composition containing 75% by weight or more of liquid oil and fat at 20 ° C. and containing a specific SSS type triglyceride derived from non-lauric oil and fat is described above. It is effective in achieving the object, and in particular, the present invention finds that by using the oil and fat composition as an oil-in-water emulsion, the problems in bread making using a lot of liquid oil can be solved and a good bread can be obtained. Was completed.
That is, the first of the present invention is P / St (P is a saturated fatty acid having 16 carbon atoms, St is C14, 16, 18 , 20, 22, 24) at 20 ° C. It is a sum of saturated fatty acids.) It consists of palm stearin having a value of 0.5 or more, contains 80% by weight or more of liquid oil at 20 ° C., and 0.5-5% by weight of the SSS type triglyceride derived from palm stearin An oil composition containing less than 5.0% by weight of a trans-type unsaturated fatty acid is used, and one or more of egg yolk lecithin, soybean lecithin and lysolecithin are selected and used as an emulsifier This is an oil-in-water emulsion for bread kneading. The second is the oil-in-water emulsion for kneading bread as described in the first item, which has an oil / fat content of 30 to 75% by weight. The third is P / St (P is a saturated fatty acid having 16 carbon atoms, and St is the sum of saturated fatty acids having 14, 16, 18 , 20, 22, 24 carbon atoms), which are liquid oils and SSS type triglycerides at 20 ° C. It is made of palm stearin having a value of 0.5 or more, contains 80% by weight or more of liquid oil and fat at 20 ° C., and contains 0.5 to 5% by weight of SSS type triglyceride derived from palm stearin. In addition , an oil-and-fat composition containing less than 5.0% by weight of a trans-type unsaturated fatty acid is used, and one or more of egg yolk lecithin, soybean lecithin and lysolecithin are selected and used as an emulsifier. This is a method for producing bread in which the oil-in-water emulsion and bread dough are mixed and then fermented.

  According to the present invention, even a bread that uses a lot of liquid fats and oils, it is possible to obtain a good bread that is rich in volume, soft in texture, and well melted by the original functions of the fats and oils. Moreover, the fat-and-oil composition for bread kneading and the oil-in-water emulsion for kneading bread using the oil-and-fat composition of the present invention contain less than 5.0% by weight of a trans-type unsaturated fatty acid in the fat and oil. In terms of health, the composition is excellent in health because it uses natural emulsifiers for additives.

The fat composition for kneading bread according to the present invention contains fat and oil containing SSS type triglyceride derived from non-lauric fat and oil at 20 ° C., and the trans unsaturated fatty acid is less than 5.0% by weight. is necessary.
The oil and fat that is liquid at 20 ° C. of the present invention is oil and fat that is completely melted at 80 ° C., dispensed 50 g into a 100 g beaker, left at 20 ° C. for 24 hours, and then visually observed. . Specifically, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm low-melting fraction oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, preferably soybean oil, corn oil, safflower oil, olive oil, rapeseed oil Is preferred. It is preferable to contain 75% by weight or more, preferably 80% by weight or more of liquid oil at 20 ° C. If it is less than the lower limit, melting of the mouth of the bread will worsen.

Examples of the supply source of fats and oils containing SSS type triglycerides derived from non-lauric fats and oils include fats and oils containing 20% by weight or more of SSS type triglycerides, specifically, high melting point fraction palm stearin obtained by fractionating palm oil. In addition, fats and oils containing SSS type triglycerides at a high concentration of 95% by weight or more, specifically, extremely hardened oils having an iodine value of 2 or less are mentioned. The trans unsaturated fatty acid is generally about 1.0% by weight, which is reduced to the following, and can be exemplified by extremely hardened oil of palm oil, extremely hardened oil of rice bran oil, and extremely hardened oil of rapeseed oil. Fractionated fats and oils are generally less than 3.0% by weight of trans unsaturated fatty acids. The fat-and-oil composition for kneading bread according to the present invention has a trans-type unsaturated fatty acid of less than 5.0% by weight, preferably less than 4.0% by weight, more preferably less than 3.0% by weight for health. .
Here, S in the SSS type triglyceride means a saturated fatty acid residue having 14, 16, 18, 20, 22, 24 carbon atoms.
Examples of lauric fats and oils include coconut oil, palm kernel oil, and Babas oil, and cannot be used as a supply source of fats and oils containing the SSS type triglyceride of the present invention.

In the fat and oil composition for bread kneading of the present invention, the SSS type triglyceride in the fat and oil is 0.5 to 5% by weight, more preferably 1.0 to 4% by weight, and most preferably 1.0 to 3%. 0.0% by weight. When the amount is too small, the bread-making property is deteriorated. When the amount is too large, liquid oil and fat is relatively reduced at 20 ° C., and the melting of the mouth of the bread is deteriorated.
In the fat and oil composition for kneading bread of the present invention, P / St (P is a saturated fatty acid having 16 carbon atoms, and St is a saturated fatty acid having 14, 16, 18, 20, 22, 24 carbon atoms in the SSS type triglyceride. Is higher than 0.1, more preferably 0.3 or higher, since the value of P) is correlated with the mouthfeel of bread, and P / St has a higher mouthfeel. And most preferably 0.5 or more.

The method for preparing the fat and oil composition for kneading bread of the present invention comprises melting and mixing oil and fat containing SSS type triglyceride derived from non-lauric oil and fat at 20 ° C. and cooling at room temperature. And can be obtained easily. Also, a method for obtaining normal shortening can be employed.
The oil composition for kneading bread obtained here is in a fluid state, so that when it is kneaded into bread dough, it exists as oil droplets in the bread dough and forms a gluten film. Inhibiting phenomena are unlikely to occur. It is presumed that the presence of SSS type triglyceride causes plasticity and tends to spread in a thin film form in bread dough, thereby forming gluten.

Examples of the method for kneading the bread kneading fat composition obtained by the present invention into bread dough include, but are not limited to, the medium seed manufacturing method, straight manufacturing method, liquid seed manufacturing method and the like widely used in bread manufacturing. It is not something.
In the medium seed manufacturing method, when the ingredients of the final blend of bread dough, for example, flour, water, yeast and yeast food are each 10%, the flour is 30% to 100%, the water is 20% to 100%, the yeast 10% to 10%, 30% to 10% of yeast food is first mixed to make a medium dough, fermented sufficiently in an environment of 3 ° C to 27 ° C, and after a predetermined time has passed, the present invention The oil composition for kneading bread is mixed with the remaining ingredients to form bread dough.
The straight production method is a method in which all ingredients in the dough blend including the oil composition for kneading bread of the present invention are mixed to form dough.
In the liquid type manufacturing method, if the ingredients of the final blend of bread dough are 10% each, flour is up to 20%, water is 30% to 80%, yeast is 0.1% to 50%, yeast food is 30% First, 100% is mixed to prepare a liquid dough, fermented in an environment of 3 ° C to 27 ° C, and after a predetermined time has elapsed, the fat composition for bread kneading of the present invention is started, and the remaining This is a method of mixing ingredients and making dough.

The time when the oil composition for kneading bread of the present invention is mixed with the bread dough is a fluid oil composition, so that it is preferably mixed at the beginning of mixing. When mixing, in the case of an oil and fat composition cooled at room temperature without adjusting the crystal, the high melting point portion may be separated, and therefore, it is preferable to mix in a temperature-controlled state. Those subjected to crystal adjustment as in the production of shortening can be mixed as they are.
When the temperature is once adjusted and mixed with the bread dough, it is preferable to control the oil composition for kneading bread of the present invention to 30 ° C to 50 ° C. If the temperature control is low, the crystal precipitation becomes non-uniform and separates, which hinders uniform mixing. On the other hand, if it is too high, the bread dough may be denatured by heat, which may lead to the death of yeast.

In the case where the crystal is adjusted to exhibit a fluid state, the above-described problem does not occur, which is preferable.
More preferably, it is used as an oil-in-water emulsion in which fats and oils are dispersed. This is because oil-in-water emulsions are originally excellent in dispersibility in bread dough and do not hinder gluten formation. By the way, widely used plastic oils and fats, when added from the beginning of bread dough mixing, cover the surface of gluten, impede gluten hydration and delay the formation of dough. However, it is known that the gluten binding is advanced (Non-Patent Document 1 p107), and the work is complicated.

  The oil-in-water emulsion for kneading bread of the present invention can be obtained using the above-mentioned oil-and-fat composition for kneading bread, protein, and water as raw materials. The resulting oil-in-water emulsion does not need to be temperature-controlled once like an oil / fat composition when mixed with bread dough, and it does not need to be mixed in the middle of mixing like a plastic oil / fat, so workability is very high Is excellent. This is because the oil-in-water emulsion is excellent in dispersibility in bread dough, strongly binds to starch, and has a characteristic of obtaining a softer bread.

  The oil-in-water emulsion preparation can be obtained by pre-emulsifying, sterilizing, and cooling the oil-and-fat composition for kneading bread after mixing protein and water according to a conventional method. Typically, various raw materials are pre-emulsified at 60 to 70 ° C. for 30 minutes, then subjected to ultra-high temperature flash sterilization (UHT), homogenized using a homogenizer, etc., cooled, and then aged for 24 hours. .

  The following fats and oils can be used as long as the fats and oils used in the oil-in-water emulsion of the present invention satisfy the conditions specified in the fat and oil composition for bread kneading of the present invention. Specifically, various animal and vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, milk fat, lard, fish oil, whale oil and their fractionated oil And processed oils and fats such as transesterified oil.

The protein of the present invention may be any protein that can be emulsified naturally, and examples thereof include milk protein, soybean protein, and egg protein, and milk protein is preferred in terms of flavor and physical properties. Milk protein is natural fresh cream or butter, milk, cream cheese, processed milk, skim milk powder, whole milk powder, butter milk powder, acid casein, rennet casein, casein such as sodium caseinate or whey protein Milk protein derived from
The protein content in the oil-in-water emulsion is 0.5 to 15% by weight, preferably 1 to 10% by weight, and most preferably 1 to 7% by weight. If the amount of protein is small, a stable emulsion cannot be obtained. If the amount is too large, the viscosity of the oil-in-water emulsion is high and difficult to prepare, or even if preparation is possible, it is difficult to obtain a stable emulsion. Become.

As the emulsifier, an emulsifier usually used in preparing an oil-in-water emulsion can be appropriately used. Specifically, synthetics such as egg yolk lecithin, soybean lecithin, lysolecithin collected from nature, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, etc. An emulsifier can be illustrated and 1 type (s) or 2 or more types can be selected from these emulsifiers and can be used suitably. In the present invention, it is preferable to use natural emulsifiers collected from nature such as egg yolk lecithin, soybean lecithin and lysolecithin, reflecting the current health orientation.
The oil-and-fat content in the oil-in-water emulsion is preferably 30 to 75% by weight, and 30 to 30% in the case of using a natural emulsifier collected from nature such as egg yolk lecithin, soybean lecithin or lysolecithin reflecting health orientation. 60% by weight of oil and fat is preferred. However, when a synthetic emulsifier is used, a fat and oil content of 75% by weight is also possible. It is sufficient that the amount of water exists as long as it is necessary to maintain fluidity, and if the amount of water increases, it is necessary to reduce the amount of water as much as possible because unnecessary costs are required for container costs and transportation costs. In the present invention, the water content is preferably 20 to 55% by weight.

The method of kneading the oil-in-water emulsion into the bread dough is not different from the method of kneading the fat composition, and examples include the medium-type production method, straight production method, and liquid type production method widely used in bread production. It is not limited to.
In the medium seed manufacturing method, when the ingredients of the final blend of bread dough, for example, flour, water, yeast and yeast food are each 10%, the flour is 30% to 100%, the water is 20% to 100%, the yeast 10 to 10% of yeast and 30 to 100% of yeast food are first mixed and fully fermented in an environment of 3 ° C to 27 ° C. After a predetermined time has elapsed, the oil-in-water emulsion of the present invention And the remaining ingredients are mixed to prepare bread dough.
In the straight production method, bread dough is prepared by mixing all raw materials in bread dough including the oil-in-water emulsion of the present invention.
In the liquid type manufacturing method, if the ingredients of the final blend of bread dough are 10% each, flour is up to 20%, water is 30% to 80%, yeast is 0.1% to 50%, yeast food is 30% 100% is first mixed and fermented in an environment of 3 ° C to 27 ° C. After a predetermined time has elapsed, the oil-in-water emulsion of the present invention and the remaining ingredients are mixed to prepare bread dough. It is a way to go.

  The breads in the present invention are kneaded with the oil composition for kneading bread of the present invention and an oil-in-water emulsion using the oil composition, and the prepared bread dough is divided and molded, and then fermented in a proofer. It can also be obtained by heating, but it can also be used for methods such as dough fermentation and yeast activity dormancy by refrigeration and freezing during the baking process. Examples of the heating method include heating by oven, frying, and steaming. Heating in an oven is preferable, and breads include breads filled with fillings, breads, variety breads, table breads, confectionery breads, cooked prepared breads, donuts, pastries, pies, etc. Can present. Specific examples include corn bread, mountain bread, table roll, buns, butter roll, cupe bread, melon bread, anpan, cream bread, jam bread, sweet roll, brioche, fried bread, croissant, Danish, pie and the like.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
Table 1 summarizes the amount of SSS-type triglyceride in the fat and oil and the P / St value in the SSS-type triglyceride for the fat and oil used in the preparation of the fat-and-oil composition for kneading bread and the oil-in-water emulsion for bread kneading. The analysis used liquid chromatography and gas chromatography. Moreover, trans-type unsaturated fatty acid was measured according to the method of AOCS Official Method Ce 1h-05 which was applied in 2005. These results are also summarized in Table 1.

Bread evaluation is easy to make bread (dispersibility in the dough and texture of the developed dough), and the heated bread is visually (volume) evaluated and sensory evaluation (soft texture, good melt) I went separately.
In each item, extremely excellent (◎), excellent (◯), slightly inferior (△), and clearly inferior (×) were evaluated.

Experimental Example 1 (Preparation of oil and fat composition of the present invention)
Melt and mix 93.3 parts of rapeseed oil and 6.7 parts of fat and oil containing 22% of SSS type triglyceride in palm stearin having an iodine value of 42.5 at 65 ° C or higher, and then slowly cooling at room temperature. Thus, an oil and fat composition a (SSS-type triglyceride amount: 1.5% by weight, trans-type unsaturated fatty acid: 1.8% by weight) based on Experimental Example 1 was obtained.

Experimental Example 2 (Preparation of oil and fat composition of the present invention)
Melt and blend 88.8 parts of rapeseed oil and 11.2 parts of fat and oil containing 22% SSS-type triglyceride in palm oil with an iodine value of 42.5 at 65 ° C or higher, and then gradually cool at room temperature Thus, an oil / fat composition B (SSS type triglyceride amount: 2.5% by weight, trans type unsaturated fatty acid: 1.8% by weight) based on Experimental Example 2 was obtained.

Experimental Example 3 (Preparation of oil and fat composition)
98.9 parts of rapeseed oil and 1.1 parts of extremely hardened rapeseed oil were melt-mixed at 65 ° C. or higher, and then slowly cooled at room temperature to obtain an oil composition according to Experimental Example 3 (SSS type triglyceride amount: 1.1 wt%, trans Type unsaturated fatty acid: 1.8% by weight).

Example 1 (Preparation of a cupe bread kneaded with the oil and fat composition i of the present invention)
According to a conventional straight production method, the fat composition a based on Experimental Example 1 was temperature-controlled at 30 ° C. and mixed uniformly to produce a coppé bread in which it was blended.
1. The bread dough blending ratio is shown in Table 2.
2. Production conditions Mixing: 90.0 parts strong powder, 10.0 parts soft flour, 10.0 parts sugar, 1.8 parts salt, 4.0 parts skim milk, 0.1 part yeast food, 4.0 parts yeast, 54 water 0.0 parts and 8.4 parts of the fat and oil composition A were added, and mixing was performed with a vertical mixer at a low speed of 5 minutes, a medium speed of 12 minutes, and a high speed of 1 minute.
Fermentation: 60 minutes, then split at 70 g.
Bench time: 20 minutes were taken, molded and quickly placed on the top board.
Proofing temperature, humidity, time: 35 ° C. 70% 60 minutes Baking temperature, time: 200 ° C. 11 minutes Baking, standing to cool, and packaging was obtained. Table 3 summarizes the evaluation of bread operability of the coppé bread, the evaluation of the bread volume by visual inspection, the softness of the texture by the sensory evaluation, and the goodness of melting in the mouth.

Example 2 (Preparation of coppe bread kneaded with fat composition)
According to a conventional straight production method, the fat composition b based on Experimental Example 2 was temperature-controlled at 30 ° C. and uniformly mixed to produce a coppé bread in which it was blended.
1. The bread dough blending ratio is shown in Table 2.
2. Production conditions Mixing: 90.0 parts strong powder, 10.0 parts soft flour, 10.0 parts sugar, 1.8 parts salt, 4.0 parts skim milk, 0.1 part yeast food, 4.0 parts yeast, 62 water 0.0 parts and 8.4 parts of the oil and fat composition were added, and the same process as in Example 1 was performed to obtain a cupe bread. Table 3 summarizes the evaluation of bread operability of the coppé bread, the evaluation of the bread volume by visual inspection, the softness of the texture by the sensory evaluation, and the goodness of melting in the mouth.

Example 3 (Preparation of coppe bread kneaded with fat composition)
According to a conventional straight manufacturing method, the fat composition C based on Experimental Example 3 was temperature-controlled at 30 ° C. and uniformly mixed to produce a coppé bread in which it was blended.
1. The bread dough blending ratio is shown in Table 2.
2. Production conditions Mixing: 90.0 parts strong powder, 10.0 parts soft flour, 10.0 parts sugar, 1.8 parts salt, 4.0 parts skim milk, 0.1 part yeast food, 4.0 parts yeast, 62 water 0.0 parts and 8.4 parts of the oil and fat composition C were added and treated in the same manner as in Example 1 to obtain a cupe bread. Table 3 summarizes the evaluation of bread operability of the coppé bread, the evaluation of the bread volume by visual inspection, the softness of the texture by the sensory evaluation, and the goodness of melting in the mouth.

Comparative Example 1 (Preparation of a cupe bread kneaded only with liquid oil)
According to a conventional straight production method, a coppe bread blended with rapeseed oil was produced.
1. The bread dough blending ratio is shown in Table 2.
2. Production conditions Mixing: 90.0 parts strong powder, 10.0 parts soft flour, 10.0 parts sugar, 1.8 parts salt, 4.0 parts skim milk, 0.1 part yeast food, 4.0 parts yeast, 62 water 0.0 parts and 8.4 parts of rapeseed oil were added and treated in the same manner as in Example 1 to obtain Coppé bread. Table 3 summarizes the evaluation of bread operability of the coppé bread, the evaluation of the bread volume by visual inspection, the softness of the texture by the sensory evaluation, and the goodness of melting in the mouth.

The bread doughs produced in Examples 1 and 2 were thin but stretched slightly but were slightly sticky, and the resulting coppé bread was voluminous, the texture was soft, and the mouth melted.
The bread dough made according to Example 3 has a dough quality that is more sticky than the doughs obtained according to Examples 1 and 2, and the resulting coppé bread is excellent in volume, but has a strong texture and soft texture. The result was slightly inferior due to melting in the mouth.
On the other hand, the bread dough made by Comparative Example 1 has a sticky and sticky texture, and the dough quality is weak and stretchable, and the resulting coppé bread has no volume and the texture is hard and dumpling. The softness and melting in the mouth were clearly inferior.

Experimental Example 4 (Preparation of oil-in-water emulsion using oil / fat composition of the present invention)
44.5 parts of the oil and fat composition A based on Experimental Example 1 and 0.5 parts of egg yolk lecithin are melt-mixed to obtain an oil phase. Next, 4.0 parts of skimmed milk powder and 51.0 parts of water are added, stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultra-high temperature sterilizer. went. Thereafter, a homogenizing pressure of 40 kg / cm ² was applied with a homogenizer and immediately cooled to 5 ° C. After cooling, it was aged for about 24 hours to obtain an oil-in-water emulsion A.

Experimental Example 5 (Preparation of oil-in-water emulsion using oil / fat composition of the present invention)
44.5 parts of the fat composition based on Experimental Example 2 and 0.5 parts of egg yolk lecithin are melt-mixed to obtain an oil phase. Next, 4.0 parts of skim milk powder and 51.0 parts of water were added and the same treatment as in Experimental Example 4 was performed to obtain an oil-in-water emulsion B based on Experimental Example 5.

Experimental Example 6 (Preparation of oil-in-water emulsion)
77.5 parts of rapeseed oil and 22.5 parts of fat and oil containing 22% by weight of SSS type triglyceride in palm oil with palm stearin having an iodine value of 42.5 and treated in the same manner as in Experiment 1 (SSS type triglyceride content: 4.9% by weight, trans unsaturated fatty acid: 1.8% by weight) was obtained. 44.5 parts of this oil and fat composition and 0.5 parts of egg yolk lecithin are melt-mixed to obtain an oil phase. Next, 4.0 parts of skim milk powder and 51.0 parts of water were added and the same treatment as in Experimental Example 4 was performed to obtain an oil-in-water emulsion C based on Experimental Example 6.

Experimental Example 7 (Preparation of oil-in-water emulsion)
44.0 parts of rapeseed oil, 0.5 part of extremely hardened palm oil and 0.5 part of egg yolk lecithin are melt-mixed to obtain an oil phase. Next, 4.0 parts of skim milk powder and 51.0 parts of water were added and the same treatment as in Experimental Example 4 was performed to obtain an oil-in-water emulsion D based on Experimental Example 7.

Experimental Example 8 (Preparation of oil-in-water emulsion)
44.0 parts of rapeseed oil, 0.5 part of extremely hardened rapeseed oil and 0.5 part of egg yolk lecithin are melt-mixed to obtain an oil phase. Next, 4.0 parts of skim milk powder and 51.0 parts of water were added and the same treatment as in Experimental Example 4 was performed to obtain an oil-in-water emulsion E based on Experimental Example 8.

Comparative Experimental Example 1 (Preparation of oil-in-water emulsion)
44.0 parts of rapeseed oil, 0.5 part of extremely hardened palm kernel oil, and 0.5 part of egg yolk lecithin are melt-mixed to obtain an oil phase. Next, 4.0 parts of skim milk powder and 51.0 parts of water were added and the same treatment as in Experimental Example 4 was performed to obtain an oil-in-water emulsion F based on Comparative Experimental Example 1.

Example 4 (Preparation of coppe bread kneaded with oil-in-water emulsion A of the present invention)
According to a conventional straight production method, a coppe bread in which the oil-in-water emulsion A obtained in Experimental Example 4 was blended as it was was produced.
1. The bread dough blending ratio is shown in Table 4.
2. Production conditions Mixing: 90.0 parts strong powder, 10.0 parts soft flour, 10.0 parts sugar, 1.8 parts salt, 4.0 parts skim milk, 0.1 part yeast food, 4.0 parts yeast, 54 water 0.01 part, 18.7 parts of oil-in-water emulsion A was added, and mixing was performed with a vertical mixer at a low speed of 5 minutes, a medium speed of 12 minutes, and a high speed of 1 minute.
Fermentation: 60 minutes, then split at 70 g.
Bench time: 20 minutes were taken, molded and quickly placed on the top board.
Proofing temperature, humidity, time: 35 ° C. 70% 60 minutes Baking temperature, time: 200 ° C. 11 minutes Baking, standing to cool, and packaging was obtained. Table 5 summarizes the evaluation of bread operability of the coppé bread, the evaluation of visual bread volume, the softness of texture by sensory evaluation, and the goodness of melting in the mouth.

Example 5 (Preparation of coppe bread kneaded with oil-in-water emulsion B of the present invention)
According to a conventional straight production method, a coppe bread in which the oil-in-water emulsion B obtained in Experimental Example 5 was blended as it was was produced.
1. The bread dough blending ratio is shown in Table 4.
2. Production conditions A cupe bread was obtained by the same treatment as in Example 4 except that the oil-in-water emulsion B of Experimental Example 5 was added. Table 5 summarizes the evaluation of bread operability of the coppé bread, the evaluation of visual bread volume, the softness of texture by sensory evaluation, and the goodness of melting in the mouth.

Example 6 (Preparation of coppe bread kneaded with oil-in-water emulsion C)
According to a conventional straight production method, a coupe bread prepared by directly blending the oil-in-water emulsion C obtained in Experimental Example 6 was produced.
1. The bread dough blending ratio is shown in Table 4.
2. Production conditions A cupe bread was obtained in the same manner as in Example 4 except that the oil-in-water emulsion C of Experimental Example 6 was added. Table 5 summarizes the evaluation of bread operability of the coppé bread, the evaluation of visual bread volume, the softness of texture by sensory evaluation, and the goodness of melting in the mouth.

Example 7 (Preparation of coppe bread kneaded with oil-in-water emulsion D)
According to a conventional straight production method, a coppe bread prepared by directly blending the oil-in-water emulsion D obtained in Experimental Example 7 was produced.
1. The bread dough blending ratio is shown in Table 4.
2. Production conditions A cupe bread was obtained in the same manner as in Example 4 except that the oil-in-water emulsion D of Experimental Example 7 was added. Table 5 summarizes the evaluation of bread operability of the coppé bread, the evaluation of visual bread volume, the softness of texture by sensory evaluation, and the goodness of melting in the mouth.

Example 8 (Preparation of coppe bread kneaded with oil-in-water emulsion E)
According to a conventional straight production method, a coppe bread prepared by directly blending the oil-in-water emulsion E obtained in Experimental Example 8 was produced.
1. The bread dough blending ratio is shown in Table 4.
2. Production conditions A cupe bread was obtained in the same manner as in Example 4 except that the oil-in-water emulsion E of Experimental Example 8 was added. Table 5 summarizes the evaluation of bread operability of the coppé bread, the evaluation of visual bread volume, the softness of texture by sensory evaluation, and the goodness of melting in the mouth.

Comparative Example 2 (Preparation of coppe bread kneaded with oil-in-water emulsion F)
According to a conventional straight production method, a coppé bread was prepared by directly blending the oil-in-water emulsion F of Comparative Experimental Example 1.
1. The bread dough blending ratio is shown in Table 4.
2. Production conditions A cupe bread was obtained by the same treatment as in Example 4 except that the oil-in-water emulsion F of Comparative Experimental Example was added. Table 5 summarizes the evaluation of bread operability of the coppé bread, the evaluation of visual bread volume, the softness of texture by sensory evaluation, and the goodness of melting in the mouth.

Table 4 shows a summary of the dough bread dough blends of Example 4, Example 5, Example 6, Example 7, Example 8, and Comparative Example 2.

The bread dough made by Example 4 and Example 5 has a good dough quality with a thin stretch of film and a smooth extensibility with little stickiness. It was fun and melted in the mouth. The coppé bread obtained here is superior to the coppé pan obtained in Example 1 and Example 2 in all aspects of breadmaking workability, visual bread volume, soft texture, and good meltability. It was better to form an oil-in-water emulsion with bread kneading fats and oils than to make the composition with bread kneading fats and oils.
The bread dough made according to Example 6 had a good dough quality with a thin stretch of film and a smooth extensibility with little stickiness. However, melting in the mouth was somewhat inferior. This was a decrease in meltability due to the excessive proportion of SSS type triglyceride.
The bread dough made according to Example 7 is a dough that is thin and stretches but has a lot of stickiness. It was inferior to the coppé bread obtained in Example 5 and Example 6.
The bread dough made according to Example 8 is a dough that is thin and stretchy but has a lot of stickiness. It was slightly inferior to the copper bread obtained in Example 5.
On the other hand, the bread dough made by Comparative Example 2 has a sticky and sticky texture, weakly stretched and brittle, and the resulting coppé bread has no volume and has a hard and dumpling texture. It was clearly inferior in softness and melting in the mouth.

  The present invention is known to inhibit bread-making properties in bread production that uses a lot of liquid oils and fats, and even when a lot of liquid oils and fats are used, it is rich in volume and can be used to obtain bread with a soft texture. It became possible to provide an oil-in-water emulsion for bread kneading using the oil-and-fat composition and the oil-and-fat composition.

Claims (3)

P / St of liquid oil and fat and SSS type triglyceride at 20 ° C. (P is a saturated fatty acid having 16 carbon atoms, and St is the sum of saturated fatty acids having 14, 16, 18, 20, 22, 24 carbon atoms) It is made of palm stearin having a value of 0.5 or more, contains 80% by weight or more of liquid oil and fat at 20 ° C., and contains 0.5 to 5% by weight of SSS type triglyceride derived from palm stearin, For fat kneading, using an oil and fat composition having an unsaturated fatty acid content of less than 5.0% by weight, and selecting one or more of egg yolk lecithin, soybean lecithin and lysolecithin as an emulsifier. Oil-in-water emulsion. The oil-in-water emulsion for bread kneading according to claim 1, wherein the fat and oil content is 30 to 75% by weight. P / St of liquid oil and fat and SSS type triglyceride at 20 ° C. (P is a saturated fatty acid having 16 carbon atoms, and St is the sum of saturated fatty acids having 14, 16, 18, 20, 22, 24 carbon atoms) It is made of palm stearin having a value of 0.5 or more, contains 80% by weight or more of liquid oil and fat at 20 ° C., and contains 0.5 to 5% by weight of SSS type triglyceride derived from palm stearin, An oil-and-fat composition having an unsaturated fatty acid content of less than 5.0% by weight is used, and one or more of egg yolk lecithin, soybean lecithin and lysolecithin are selected and used as an emulsifier in an oil-in-water emulsion. A method for producing bread in which the oil-in-water emulsion and bread dough are prepared and then fermented.