JP6972617B2 - Underwater oil type emulsified oil / fat composition for kneading bread dough - Google Patents

Description

The present invention relates to an oil-in-water emulsified oil / fat composition for kneading bread dough.

Bread was originally created as a processed form of cereals, and is usually made by mixing flour, yeast, salt, water with sugar, dairy products, fats and oils, and other auxiliary ingredients, or by adding food additives. It is made by fermenting, swelling and baking.
By the way, as one of the recent consumer tastes for bread, there is a tendency to prefer bread with a chewy texture in addition to a soft texture. As a method for imparting a firm texture to bread, Patent Document 1 provides a method for adding highly branched cyclic dextrin to bread dough.
Further, Patent Document 2 provides a method for adding an oil-in-water emulsified oil / fat composition containing an oil / fat, a sugar alcohol, starch, a protein and a thickener to a bread dough.
Further, Patent Document 3 provides a method of adding an acidic oil-in-water-type emulsified oil / fat composition in which an organic acid is emulsified into an oil-in-water type to a water roux dough in a water roux production method.

Japanese Unexamined Patent Publication No. 2011-87513 Japanese Unexamined Patent Publication No. 10-234290 Japanese Unexamined Patent Publication No. 2009-201468

The problem to be solved by the present invention is to provide a new material used by kneading into a bread dough, which can produce bread having a chewy texture and a crisp texture. That is.

The present invention includes the following configurations.
(1) An oil-in-water emulsified oil / fat composition for kneading bread dough, which contains oil / fat, starch, protein, and water and has the following characteristics A) to C). A) As a protein-containing material, a water extract from full-fat soybean, which contains a soybean extract having a weight ratio of protein to carbohydrate of 100 to 200% by mass, B) contains acid, C) properties. Has plasticity,
(2) The oil-in-water emulsified oil / fat composition for kneading bread dough according to (1) above, which contains 5 to 40% by mass of oil / fat.
(3) The oil-in-water emulsified oil / fat composition for kneading bread dough according to (1) or (2) above, which contains 2 to 15% by mass of starch.
(4) The oil-in-water emulsified oil / fat composition for kneading bread dough according to any one of (1) to (3) above, which contains 1 to 10% by mass of protein.
(5) The oil-in-water emulsified oil / fat composition for kneading bread dough according to any one of (1) to (4) above, which comprises the soybean extract and another soybean protein material as a protein-containing material.
(6) The oil-in-water emulsified oil / fat composition for kneading bread dough according to (5) above, wherein the soybean protein material is separated soybean protein.

By kneading the oil-in-water emulsified oil / fat composition provided by the present invention into bread dough to produce bread, bread having a chewy texture and a crisp texture can be produced. Can be provided.

The oil-in-water emulsified oil / fat composition for kneading bread dough of the present invention (hereinafter, may be simply referred to as “oil-in-water emulsified oil / fat composition”) contains oil / fat, starch, protein, and water, and A) protein. As the contained material, a water extract from full-fat soybean, which contains a soybean extract having a weight ratio of protein to carbohydrate of 100 to 200% by mass, B) at least a part or all of the raw material containing protein. It is characterized by being fermented with lactic acid and C) having plastic properties. Hereinafter, embodiments of the present invention will be specifically described.

(Fat and oil)
As the oil and fat used in the oil-in-water emulsified oil and fat composition of the present invention, either vegetable oil or animal oil or fat may be used as long as it is used for food, and for example, rapeseed oil, soybean oil, etc. Plants such as sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, palm oil, palm kernel oil, etc. Examples thereof include animal fats and oils such as sex fats and oils, milk fats, beef fats, pork fats, fish oils and whale oils, or processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. In the present invention, these fats and oils can be used alone or in combination of two or more.

The content of fats and oils in the oil-in-water emulsified fat and oil composition of the present invention is 5% by mass or more, 7% by mass or more, 8% by mass or more, and 9 as the lipid content including lipids contained in raw materials other than the above fats and oils. It can be mass% or more, 10 mass% or more, and the like. Further, it can be further set to 40% by mass or less, 35% by mass or less, 30% by mass or less, 26% by mass or less, and the like.

(starch)
As the starch used in the oil-in-water emulsified oil / fat composition of the present invention, any starch used for food may be used, for example, wheat starch, rice starch, glutinous rice starch, sago starch, tapioca. Examples thereof include raw starch such as starch, sweet potato starch, corn starch and waxy corn starch, and chemical starch which has been subjected to treatments such as cross-linking treatment, pregelatinization treatment, etherification treatment, esterification treatment and decomposition treatment.

The content of starch in the oil-in-water emulsified oil / fat composition of the present invention may be 2% by mass or more, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, 4.5% by mass or more, and the like. can. Further, it can be further set to 15% by mass or less, 12% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7.5% by mass or less, and the like.

(protein)
The protein used in the oil-in-water emulsified oil / fat composition of the present invention is mainly derived from the formulation of a protein-containing material.
As the protein-containing material, at least the specific soybean extract of A) above (hereinafter, may be referred to as “the present extract”) is used. The proportion of the protein derived from this extract in the total protein in the oil-in-water emulsified oil / fat composition of the present invention is 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more. It can be 80% by mass or more, 90% by mass or more, or 100% by mass.

(Soybean extract)
Hereinafter, aspects of the present extract will be described.
The soybean that is the raw material of this extract is full-fat soybean. Full-fat soybeans are soybean oil that has not been extracted by squeezing, physical treatment with rolls, or organic solvent treatment. The lipid content is not particularly limited, but the total fat soybean that has not been extracted usually exceeds 15% by mass in the solid content, and most of them are 18% by mass or more. When defatted soybeans such as those used in the production of isolated soybean protein and soy sauce are used as raw materials, the effects of the present invention are difficult to achieve.

The full-fat soybean which is the raw material of the present extract may be left unground or may be crushed in advance before extraction with an aqueous solvent. When the whole fat soybean is crushed in advance, the particle size is arbitrary and may be coarsely crushed or crushed.

The full-fat soybean may be raw, but it is more preferable that the soybean is heat-treated in advance before being extracted with an aqueous solvent. In particular, when crushing full-fat soybeans, it is more preferable to perform heat treatment in advance before crushing. The method of heat treatment of full-fat soybean is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment and the like can be used. It can also be heat-treated after being immersed in water and before extraction.

The degree of heat treatment is preferably such that the extract is not given a burning odor. The degree of heating can be expressed by NSI (water-soluble nitrogen index) indicating the degree of protein denaturation, and the NSI is preferably 15 to 77, more preferably 40 to 70. By heating to such a range, a lower lipid soybean extract can be obtained. The conditions of the heat treatment are not particularly limited because they differ depending on the heat treatment device, and the NSI may be appropriately set so as to be within the above range. For example, in the case of dry heat heat treatment, the treatment conditions are affected by the manufacturing environment, so it cannot be said unconditionally. For example, after heat treatment using superheated steam at 120 to 250 ° C. for 1 second to 10 minutes. The treatment conditions may be appropriately selected so that the NSI of soybeans falls within the above range, and no particular difficulty is required in determining the treatment conditions.

In addition, NSI can be expressed by the ratio (mass%) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it is a value measured based on the following method. ..
That is, 100 ml of water is added to 2.0 g of a sample, the mixture is stirred and extracted at 40 ° C. for 60 minutes, and centrifuged at 1400 × g for 10 minutes to obtain supernatant 1. Add 100 ml of water to the remaining precipitate again, stir and extract at 40 ° C. for 60 minutes, and centrifuge at 1400 × g for 10 minutes to obtain supernatant 2. Combine supernatant 1 and supernatant 2, and add water to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen (water-soluble nitrogen) recovered as a filtrate to the total nitrogen in the sample is expressed as mass%, which is defined as NSI.

Water, hydrous alcohol, or the like can be used as the aqueous solvent for extracting the active ingredient of the present invention, and water or hydrous ethanol is preferable in food production.

As one preferred embodiment, the present extract can have a lipid content of 15% by mass or less in the solid content, and more preferably 12% by mass or less and 10% by mass or less. In the present invention, the lipid content is measured by the acid decomposition method.
In such an embodiment, it is clearly distinguished from, for example, normal full-fat soymilk extracted from full-fat soybean and high-fat soymilk extracted from defatted soybean. The present extract typically includes so-called "low-fat soymilk", but is an aqueous solvent extract from full-fat soybean and is limited to these names as long as the lipid content is within the above range. is not it.
Extraction conditions such as the amount of water added, the extraction temperature, and the extraction time when extracting soybeans with an aqueous solvent are not particularly limited. The time may be set from 20 minutes to 14 hours. The extract may be in the form of liquid, solid or powder.

The components other than lipids contained in this extract are mainly water-soluble components, mainly carbohydrates and proteins, and include trace components such as other minerals, isoflavones, and saponins.
Here, it is important that the protein content (hereinafter, may be referred to as “P / C content”) with respect to the carbohydrate in the present extract is 100 to 200% by mass. Further, a range of 120% by mass or more, 130% by mass or more, 140% by mass or more, and further 190% by mass or less, 180% by mass or less, or 170% by mass or less can be selected. By the way, the total fat soymilk and the skim milk powder have a P / C content of more than 200% by mass and a relatively high protein content, which is different from this extract.

Further, soybean protein materials such as the above-mentioned isolated soybean protein containing about 90% by mass of protein in the solid content contain P / C content because the main component is stored protein and only a trace amount of carbohydrate is contained. Is excessive, which is also different from this extract. If too much protein-containing material with a relatively high P / C content, such as full-fat soymilk, skim soymilk powder, and isolated soy protein, is used, both a chewy texture and a crisp texture are achieved. It becomes difficult to get bread. In addition, the peculiar green odor and astringency derived from soy protein result in an unfavorable flavor.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the contents of lipid, protein and ash from the solid content.

○ Low-fat soymilk Low-fat soymilk, which is a form of this extract, has a lipid content and a P / C content in the solid content within the above range. By the way, in general soymilk (full-fat soymilk) obtained by removing okara, which is an insoluble fraction, from a slurry (ground soybean liquid) obtained by extracting from full-fat soybean by a known method, the lipid content in the solid content is high. It is higher than the above range and is 20% by mass or more. The P / C content also exceeds 250. In order to obtain low-fat soymilk, a method of separating lipids from a slurry or full-fat soymilk by high-speed centrifugation or the like, or a method of transferring lipids to the okara side when separating okara from the slurry can be used. As a more preferable embodiment, the effect of the present invention can be further improved by using the pre-heat-treated full-fat soybean as described above, preferably the full-fat soybean of NSI15 to 77, more preferably NSI40 to 70 as a raw material. can. For this method, for example, the method described in JP-A-2012-16348 can be referred to.

As the protein used in the oil-in-water emulsified oil / fat composition of the present invention, other protein-containing materials can be used together with the present extract. For example, beans such as soybeans, pea and mung beans, vegetable protein materials derived from grains such as wheat and rice, animal protein materials such as milk protein and gelatin can be used. For example, as the soybean protein material, isolated soybean protein or its hydrolyzate, concentrated soybean protein, full-fat soymilk, defatted soymilk (not included in this extract), soybean flour and the like can be used. As the milk protein material, whey protein, casein or a salt thereof, full-fat milk powder, skim milk powder, TMP, MPC and the like can be used. As one embodiment, it is preferable to use a soybean protein material because it is plant-based and does not easily impair physical properties such as kneading property into bread dough even when used in combination with the present extract. In particular, among the soybean protein materials, isolated soybean protein is more preferable.

The protein content in the oil-in-water emulsified oil / fat composition of the present invention is 1% by mass or more, 1.5% by mass or more, or 2% by mass as the protein content including proteins contained in raw materials other than the above protein-containing materials. It can be% or more. Further, it can be further 10% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4.5% by mass or less, and the like.

(moisture)
The water content that can be used in the oil-in-water emulsified oil / fat composition of the present invention is not particularly limited as long as it is suitable for drinking, and tap water, distilled water, mineral water and the like can be used. The water content of the oil-in-water emulsified oil / fat composition of the present invention is preferably 40 to 80% by mass, more preferably 50 to 70% by mass, and more preferably 55, as the water content including the water contained in the raw materials other than the above water. ~ 65% by mass is more preferable.

(Other raw materials)
Other raw materials that can be used in the oil-in-water emulsified oil / fat composition of the present invention include gelling agents, stabilizers, emulsifiers, dietary fibers, sugars, sweeteners, salts and the like.

Gelling agents and stabilizers include carrageenan, xanthan gum, locust bean gum, gellan gum, karaya gum, guar gum, tamarind seed gum, cassia gum, polysaccharide gum, tara gum, HM pectin, LM pectin, farcellan, arabic gum, glucomannan, agar. , Methyl cellulose, carboxymethyl cellulose, water-soluble soybean polysaccharide, refractory dextrin, alginic acid, alginate and the like.

Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, and synthetic emulsifiers such as sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, and polyoxyethylene sorbitan fatty acid ester. Can be mentioned.

Examples of sugars include monosaccharides such as glucose, fructose, lactose, and xylitol, sucrose, maltose, trehalose, isomerized liquid sugar, fructoligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit oligosaccharide, raffinose, lactulose, and palatinose. Examples thereof include sugar alcohols such as oligosaccharides, xylitol, maltose, erythritol, sorbitol, lactitol, mannitol, and reduced water candy.

Examples of the sweetener include aspartame, sucralose, stevia, acesulfame potassium, and the like.

(acid)
As the acid used in the oil-in-water emulsified oil / fat composition of the present invention, either an inorganic acid or an organic acid may be used as long as it is used for food, and for example, an inorganic acid such as phosphoric acid or an inorganic acid such as phosphoric acid may be used. Examples thereof include organic acids such as lactic acid, citric acid, malic acid, succinic acid, acetic acid and gluconic acid. In the present invention, these acids can be used alone or in combination of two or more. When lactic acid is used, instead of adding lactic acid, lactic acid bacteria may be added to the raw material and lactic acid fermentation may be carried out to produce lactic acid as described below. Further, the lactic acid fermentation and the addition of acid can be used in combination.

(Lactic acid fermentation)
In the oil-in-water emulsified oil / fat composition of the present invention, as described above, at least a part or all of the raw material containing protein can be lactic acid fermented as a preferable embodiment containing an acid. In particular, it is preferable that the present extract is lactic acid fermented as a raw material containing protein, and when a raw material containing other proteins is used, it is preferable that the raw material containing all proteins is lactic acid fermented.
Fats and oils other than protein, starch and other raw materials may be lactic acid fermented together with raw materials containing protein. For example, when both protein and fat are lactic acid fermented, the emulsion of protein and fat can be lactic acid fermented.
The lactic acid bacteria used for lactic acid fermentation are not particularly limited, and general lactic acid bacteria used for ordinary fermented milk, such as Lactobacillus bulgarix, Strepcoccus thermophilus, Lactobacillus acidophilus, and Lactobacillus herveticas. , Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus San Francisco, Lactobacillus Panex, Lactobacillus comoensis, Lactobacillus carbatas, Lactobacillus brevis, Lactobacillus hirugardi, Lactobacillus casei, Lactobacillus Lactobacillus, Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostock Mecenteroides, Leuconostock Cremoris, Bifidobacterium genus and the like can be used alone or in combination.

By adding an acid or undergoing lactic acid fermentation, the pH of the oil-in-water emulsified oil / fat composition containing the acid of the present invention can be a desired pH of 3.5 or more and less than 7. More preferably, it can be pH 4 to 6.5, pH 4.5 to 6.5 or pH 5 to 6.5. At that time, depending on the pH of the lactic acid fermented product at the time of stopping fermentation, an organic acid such as lactic acid or citric acid, or conversely an alkaline agent, may be added to the oil-in-water emulsified oil / fat composition as appropriate. The pH can be adjusted to.

(Characteristics)
The oil-in-water emulsified oil / fat composition of the present invention is characterized in that its properties are plastic.
The oil-in-water emulsified oil / fat composition of the present invention has plasticity and has a hardness of 200 to 400 g / 19.6 ^{mm 2} (diameter 30 mm circular plunger, table speed 50 mm / min) as measured by a rheometer at 5 ° C. Is preferable.
The plastic oil-in-water emulsified oil / fat composition having such hardness is uniformly applied to the dough when kneaded into the bread dough, especially when the flour is kneaded with water for a certain period of time and added at a timing after gluten is formed to some extent. Has physical properties that are easy to knead.

(Manufacturing of oil-in-water emulsified oil / fat composition)
The oil-in-water emulsified oil / fat composition of the present invention can be produced, for example, by adding an acid or lactic acid fermentation to a raw material liquid obtained by mixing and emulsifying all raw materials. In addition, for example, a part or all of the raw materials containing protein are mixed, and if necessary, acid is added to the raw material liquid obtained by emulsifying with fats and oils or lactic acid fermentation is performed, and then the remaining raw materials are mixed and emulsified with fats and oils as necessary. Can be manufactured by Before and after the addition of acid or lactic acid fermentation, heat sterilization can be performed if necessary. Further, emulsification can be performed by a homogenizer or the like, and if necessary, the aqueous phase and the oil phase may be pre-emulsified by a stirrer or the like before emulsification.

(Bread)
By uniformly kneading the oil-in-water emulsified oil / fat composition of the present invention into a bread dough, it is possible to obtain a bread having both a chewy texture and a crispy texture.
In the present invention, bread refers to bread, croissants, Danish pastries, French bread, chabata, focaccia, nan, pizza, bagels, English muffins, pies, sweet buns, yeast donuts and the like.
The method for producing bread may be according to a conventional method. Generally, dough is prepared by kneading raw materials mainly composed of flour such as wheat flour, whole grain flour and rice flour, water, yeast, sugars, salt and fats and oils. Then, after forming into a desired shape, it is manufactured by baking in an oven or the like or frying.
The order in which the above ingredients are added when preparing the bread dough may be a method of preparing the dough by a direct kneading method (straight method) in which all the ingredients are mixed together, or a method such as the medium seed method or the hot water roux method. It is also possible to prepare the seed dough first from the raw materials of the portion and then add the remaining raw materials to prepare the main dough.
Here, the timing of blending the oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, and it can be blended together with other raw materials. As a particularly preferable embodiment, a manufacturing method is known in which raw materials other than fats and oils such as flour, water, yeast, sugar and salt are first kneaded to form gluten, and then fats and oils such as margarine are added. It is preferable to add the oil-in-water emulsified oil / fat composition of the present invention at the timing. As a result, the effect of expressing the texture of the present invention can be more strongly exerted.

The amount of the oil-in-water emulsified oil / fat composition of the present invention added to the bread dough is not particularly limited, but the protein mass is preferably 0.05 to 3% by mass or 0.1 to 2% by mass with respect to the flour.

Hereinafter, embodiments of the present invention will be described in more detail with reference to Examples and the like. In the following, "%" and "parts" shall mean "mass%" and "parts by mass" unless otherwise specified.

○ Production of oil-in-water emulsified oil / fat composition (Example 1)
20 parts of hydrogenated rapeseed oil was heated to 60 ° C., 20 parts of water and ^{50 parts of low-fat soymilk "Delicious Input (R)} " (manufactured by Fuji Oil Co., Ltd.) were mixed and heated to 50 ° C. After mixing 5 parts of sugar and 5 parts of dextrin and heating and stirring at 50 ° C to pre-emulsify, the pre-emulsified solution is homogenized with a homogenizer at a pressure of 2 MPa, sterilized at 70 to 80 ° C, and then up to 24 ° C. Cooled.
Next, 0.01% of a lactic acid bacterium starter, which was a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus, was added to the emulsion and fermented at 37-40 ° C. for about 5 hours. The pH of the fermented liquor was 4.5.
To 80 parts of the obtained fermented liquid, add 10 parts of hydrogenated rapeseed oil, 5 parts of modified starch, 1 part of thickening stabilizer, and water to make 100 parts, and adjust the pH with alkali while stirring at 50 ° C. After adjusting to 5, the mixture was sterilized by heating and stirring at 80 to 90 ° C., homogenized with a homogenizer at a pressure of 2 MPa, and cooled to obtain the "oil-in-water emulsified oil / fat composition P" of the present invention. The composition P has a lipid content of 8%, a starch content of 5%, a protein content of 2%, a water content of 57%, a plastic property, and a hardness as measured by a rheometer at 5 ° C. of 280 g. / 19.6 ^{mm 2} (30 mm diameter circular plunger, table speed 50 mm / min),
The low-fat soymilk used in this example is an extract from full-fat soybean that has been heat-treated so that the NSI is in the range of 20 to 77, and is a method described in JP-A-2012-16348. Manufactured in. The solid content of this product is 9.7%, lipid content (in solid content) 5.0%, protein content 54.6% (in solid content), carbohydrate content 34.1% (in solid content), and P / The C content is 160%.

(Comparative Example 1)
The "oil-in-water emulsified oil / fat composition C1" of Comparative Example was used in the same manner as in the formulation and manufacturing method of Example 1 except that commercially available low-fat milk was used instead of the low-fat soymilk used in Example 1. Obtained.
The low-fat milk used in this comparative example has a solid content of 11.2%, a lipid content of 8.9% (in the solid content), a protein content of 33.9% (in the solid content), and a carbohydrate content of 49.1%. (In solid content) and has a P / C content of 69.1%.

(Comparative Example 2)
Comparative Example in the same manner as in the formulation and manufacturing method of Example 1 except that the full-fat soymilk "unadjusted soymilk" (manufactured by Fuji Oil Co., Ltd.) was used instead of the low-fat soymilk used in Example 1. "Oil-in-water emulsified oil / fat composition C2" was obtained.
The full-fat soymilk used in this comparative example is an extract from full-fat soybean, and has a solid content of 9.7%, a lipid content of 38.0% (in the solid content), and a protein content of 48.5% (solid). It has a carbohydrate content of 17.2% (in solids) and a P / C content of 281%.

(Comparative Example 3)
In the same manner as in the formulation and manufacturing method of Example 1, a comparative example was used except that the defatted soymilk powder "Soyafit 2000" (manufactured by Fuji Oil Co., Ltd.) was used instead of the low-fat soymilk used in Example 1. "Oil-in-water emulsified oil / fat composition C3" was obtained.
The defatted soymilk powder used in this comparative example is an extract from defatted soybean, and has a solid content of 94.9%, a lipid content of 0.1% (in the solid content), and a protein content of 66.2% (solid content). Medium), the carbohydrate content is 29.3% (in the solid content), and the P / C content is 226%.

(Comparative Example 4)
The "oil-in-water emulsified oil / fat composition C4" of Comparative Example was obtained in the same manner as in the formulation and manufacturing method of Example 1 except that the starch used in Example 1 was not added and the amount of oil / fat was increased by the amount of the decrease. rice field.

(Comparative Example 5)
The "oil-in-water emulsified oil / fat composition C5" of Comparative Example was obtained in the same manner as in the formulation and manufacturing method of Example 1 except that the step of lactic acid fermentation performed in Example 1 was omitted and the pH was not adjusted. rice field.

(Example 2)
In the same manner as in the formulation and manufacturing method of Example 1, the "water" of the present invention was used except that the isolated soybean protein "Fujipro CL" (manufactured by Fuji Oil Co., Ltd.) was used instead of the dextrin used in Example 1. An oil-type emulsified oil / fat composition Q ”was obtained. The protein content of the composition Q was about twice that of the composition P.

Table 1 summarizes the compositions and physical properties of the oil-in-water emulsified oil / fat compositions P, Q, C1 to C5 obtained in Examples 1 and 2 and Comparative Examples 1 to 4.

(Table 1)

As described above, the properties of the composition C4 containing no starch are not preferable because they have a large amount of water separation, are soft in hardness, and are difficult to knead into bread dough. All the compositions other than the composition C4 had an appropriate hardness having plasticity in properties and were good.

(Test Example 1) Addition test to bread (quality evaluation of various oil-in-water emulsified oil and fat compositions)
The oil-in-water emulsified oil and fat compositions P, Q, C1 to C5 obtained in Examples 1 and 2 and Comparative Examples 1 to 5 were kneaded into bread dough to produce bread, and the quality of these was evaluated.

○ Control group Put 100 parts of strong flour, 6 parts of white sugar, 2 parts of salt, 2 parts of skim milk powder, 3 parts of yeast, 0.1 part of yeast food and 68 parts of water into a mixer bowl, and use a hook to slow down 4 parts. Mixing for 3 minutes at medium speed. Here, add 5 parts of kneaded fat (margarine with a water content of 15% and an oil content of 82%), mix at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 2 minutes using a hook, and eat. I got the bread dough. The kneading temperature of the obtained bread dough was 26 ° C.
Here, after setting the floor time to 60 minutes in the fermentation chamber (temperature 29 ° C., humidity 70%), the mixture was divided into 220 g and rounded.
Next, after setting the bench time to 20 minutes, moulder molding is performed, the mixture is placed in a U shape, and the proof is taken at 38 ° C. and a relative humidity of 80% for 50 minutes. It was placed in a fixed kiln and baked for 40 minutes to obtain bread.

○ Test plots P, Q, C1 to C5
With the exception of 30 parts of one of the oil-in-water emulsified oil and fat compositions P, Q, C1 to C5, instead of 5 parts of the kneaded oil and fat blended in the control group, the formulation and manufacturing method of the control group Similarly, bread was obtained. Each test group was designated as test group P, Q, C1 to C5, respectively. When preparing the dough, it was confirmed that each oil-in-water emulsified oil / fat composition was easily kneaded during mixing.

The obtained bread was stored at 20 ° C., and the texture (tightness and crispness) 2 days after the start of storage was evaluated on a 5-point scale according to the following evaluation criteria.

○ Sensory evaluation (n = 20)
Twenty panelists tasted the bread prepared in the control group and each test group, and the texture (tightness and crispness) was sensory evaluated according to the following evaluation criteria and scored.

(Evaluation criteria)
・ Texture (chewy)
5 points: Very good (feels strong)
4 points: Good 3 points: Acceptable 2 points: Slightly poor (weak feeling of stickiness)
1 point: Defective (not chewy or different from chewy)

・ Texture (crisp)
5 points: Very good 4 points: Good 3 points: Acceptable 2 points: Slightly defective (slightly messy)
1 point: Defective (many sticky)

The average score of each panelist was calculated. And from the average value
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 points or more and less than 3.5 points D: 1.5 points or more and less than 2.5 points E: less than 1.5 points The quality was evaluated on a scale of 5 and the quality was judged to be C rating or higher for both firmness and crispness. The results are shown in Table 2.

(Table 2) Sensory evaluation results

As described above, by kneading the compositions P and Q using low-fat soymilk into the bread dough, bread having both a firm feeling and crispness was obtained. When low-fat soymilk is not used in the oil-in-water emulsified oil / fat composition as in test groups C1 to C3, when starch is not mixed in the oil-in-water emulsified oil / fat composition as in test group C4, as in test group C5. When the oil-in-water emulsified fat composition had not undergone lactic acid fermentation, bread of the desired quality could not be obtained. Further, in the test group C4, when the composition C4 was kneaded into the dough, a large amount of water was separated, so that it took time to knead the composition uniformly, and the kneading property was very poor.

(Test Example 2) Addition test to bread 2 (Change in blending amount of oil-in-water emulsified oil / fat composition of the present invention)
○ Test plots P2 to P5
The amount of the oil-in-water emulsified oil / fat composition P of the present invention compounded in the test group P is 30 to 5 parts (test group P2), 10 parts (test group P3), 20 parts (test group P4). , 50 parts (test group P5), and other than that, bread was obtained in the same manner as the formulation and manufacturing method of test group P.

Each of the obtained breads is stored at 20 ° C., and the texture (tightness and crispness) 2 days after the start of storage is sensory evaluated according to the same evaluation criteria as in Test Example 1, and evaluated on a scale of 5 from A to E. I attached it. The results are shown in Table 3 in comparison with the control group and the test group P.

(Table 3)

(Example 3)
In Example 1, the present invention is the same as the formulation and manufacturing method of Example 1 except that the pH of the fermented liquid is not adjusted after mixing the fermented liquid with oil and fat and the pH of the fermented liquid is kept at 4.5. The oil-in-water emulsified oil / fat composition R of the above was obtained. The composition R had a plastic property and a hardness of 220 g / 19.6 mm ² .

(Example 4)
In Example 1, the oil-in-water emulsification of the present invention is carried out in the same manner as in the formulation and manufacturing method of Example 1 except that the pH adjusted after mixing the fermented liquid with oil and fat is changed from 5.5 to 6.5. An oil / fat composition S was obtained. The composition S had a plastic property and a hardness of 300 g / 19.6 mm ² .

(Test Example 3) Addition test to bread 3 (Change in pH of oil-in-water emulsified oil / fat composition of the present invention)
○ Test plots R, S
Except for blending one of the oil-in-water emulsified fat compositions R and S obtained in Examples 3 and 4 in place of the oil-in-water emulsified fat composition P blended in the test group P. Bread was obtained in the same manner as in the formulation and manufacturing method of Test Group P.

Each of the obtained breads is stored at 20 ° C., and the texture (tightness and crispness) 2 days after the start of storage is sensory evaluated according to the same evaluation criteria as in Test Example 1, and evaluated on a scale of 5 from A to E. I attached it. The results are shown in Table 4 in comparison with the control group and the test group P.

(Table 4)

As described above, it was shown that the oil-in-water emulsified oil / fat composition for kneading of the present invention requires a lactic acid fermentation step, but its pH is preferably higher than 4.5.

(Test Example 4) Addition test to bread 4 (Change in timing of addition of the oil-in-water emulsified oil / fat composition of the present invention to bread dough)
○ Test area P6
All the raw materials used in the test group P (including the oil-in-water emulsified oil / fat composition P of the present invention) are put into a mixer bowl, and a hook is used for 3 minutes at low speed, 3 minutes at medium speed, and 2 minutes at high speed. Mixing was performed to obtain bread dough. The kneading temperature of the obtained bread dough was 26 ° C. From this point onward, bread with an all-in formulation was obtained in the same manner as in Test Group P.

Each of the obtained breads is stored at 20 ° C., and the texture (tightness and crispness) 2 days after the start of storage is sensory evaluated according to the same evaluation criteria as in Test Example 1, and evaluated on a scale of 5 from A to E. I attached it. The results are shown in Table 5 in comparison with the control group and the test group P.

(Table 5)

As described above, the oil-in-water emulsified oil / fat composition for kneading of the present invention is used to prepare a flour dough and then margarine, rather than preparing a bread dough with an all-in formulation that is blended at the same time as other raw materials such as wheat flour. It was shown that it is preferable to use the same post-addition as the compounding.

(Example 6) -Change from lactic acid fermentation to lactic acid addition-
In Example 1, instead of lactic acid fermentation of the prepared preliminary emulsion, lactic acid is added to adjust the pH of the preliminary emulsion to 5.5, but in the same manner as in Example 1, the present invention ". An oil-in-water emulsified oil / fat composition T ”was obtained. The composition T had a plastic property and a hardness of 320 g / 19.6 mm ² .
Further, the composition T was kneaded into the bread dough in the same manner as in Test Example 1 to produce bread. The obtained bread was stored at 20 ° C., and the texture (tightness and crispness) 2 days after the start of storage was subjected to sensory evaluation according to the same evaluation criteria as in Test Example 1, and these quality evaluations were performed.
As a result, the evaluation of the firmness was B, and the evaluation of the crispness was B.
In addition, when citric acid was added instead of lactic acid to obtain the oil-in-water emulsified oil / fat composition U obtained in the same manner, the evaluation of firmness and crispness was the same.

Claims (6)

An oil-in-water emulsified oil / fat composition for kneading bread dough, which contains 7 to 40% by mass of fat and oil, 2 to 15% by mass of starch, 2 to 10% by mass of protein, and has the characteristics of A) to C) below.
A) The protein-containing material contains a soybean extract which is a water extract from full-fat soybean and has a weight ratio of protein to carbohydrate of 100 to 200% by mass.
B) Contains acid,
C) The properties are plastic The oil-in-water emulsified oil / fat composition for kneading bread dough according to claim 1, which contains 10 to 40% by mass of oil / fat. The oil-in-water emulsified oil / fat composition for kneading bread dough according to claim 1 or 2, which comprises the soybean extract and another soybean protein material as a protein-containing material. The oil-in-water emulsified oil / fat composition for kneading bread dough according to claim 3, wherein the soybean protein material is separated soybean protein. A method for producing bread, which comprises kneading the oil-in-water emulsified oil / fat composition for kneading bread dough according to any one of claims 1 to 4 into bread dough. The production of bread according to claim 5, wherein the timing of adding the oil-in-water emulsified oil / fat composition for kneading the bread dough to the bread dough is the timing of adding the oil / fat after kneading the raw materials other than the oil / fat first to form gluten. Law.