JP2010178755A - Bread containing liquid oil - Google Patents
Bread containing liquid oil Download PDFInfo
- Publication number
- JP2010178755A JP2010178755A JP2010094612A JP2010094612A JP2010178755A JP 2010178755 A JP2010178755 A JP 2010178755A JP 2010094612 A JP2010094612 A JP 2010094612A JP 2010094612 A JP2010094612 A JP 2010094612A JP 2010178755 A JP2010178755 A JP 2010178755A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- weight
- fatty acid
- bread
- parts
- 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.)
- Granted
Links
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- 239000007788 liquid Substances 0.000 title claims abstract description 31
- 239000003921 oil Substances 0.000 claims abstract description 66
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 52
- 239000000194 fatty acid Substances 0.000 claims abstract description 52
- 229930195729 fatty acid Natural products 0.000 claims abstract description 52
- -1 glycerol fatty acid Chemical class 0.000 claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 41
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 32
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 30
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、液体油を含有する新規な食感を有するパン類に関する。 The present invention relates to bread having a new texture containing liquid oil.
近年、消費者志向は多様化し、既存の概念に捕らわれない新しいタイプの食品、或はこれまでにない食感の食品が求められる傾向にあり、パン類に於ても同様に新規な食感が求められている。
パンはわが国に於ても欠かせない食品の一つで種類も多い。その中でパン類は弾力はあるが、口溶け感が悪い食感を有していた。従来、この食感はパンとして好ましいものとされていたが、最近の多様化志向はこの逆の食感、即ち、口溶けの良いものも求められている。
In recent years, consumer orientation has diversified, and there is a tendency to demand new types of foods that are not captured by existing concepts, or foods that have an unprecedented texture. It has been demanded.
Bread is one of the indispensable foods in Japan and has many kinds. Among them, breads were elastic, but had a mouthfeel that melted in the mouth. Conventionally, this texture has been considered preferable for bread, but the recent diversification orientation is also demanding an opposite texture, that is, one that melts well in the mouth.
一方、パン類においては、製品保存中の老化抑制が求められている。これまで、乳化剤のみでの老化防止技術が種々提案されてきたが、乳化剤のみで老化防止効果を発現させようとすると、その添加量を多くすることが必要となり、結果としてある程度の老化防止効果は得られるものの、過剰に添加した乳化剤自身が風味・食感に悪影響を及ぼし、総合的に満足のいくものは得られなかった。 On the other hand, breads are required to suppress aging during product storage. Until now, various anti-aging techniques using only an emulsifier have been proposed. However, if an anti-aging effect is to be expressed only with an emulsifier, it is necessary to increase the amount of addition, and as a result, a certain degree of anti-aging effect is obtained. Although it was obtained, an excessively added emulsifier itself adversely affected the flavor and texture, and a comprehensively satisfactory product was not obtained.
また、多糖類等からなる増粘剤を用いた従来の技術としては、増粘剤を粉末状態にて小麦粉等に分散させて用いる技術（特許文献１、２、３）、天然ガム剤とグリセリン脂肪酸エステルとを一定比率になるよう配合した組成物を用いる技術（特許文献４）、ガム質・デンプン質・蛋白質からなる組成物に一部食用油脂を加えたものを用いた技術（特許文献５）などが提案されているが、これら技術ではパン生地調製中に増粘剤自身が吸水・凝集してしまい、分散効率が低下することにより老化防止効果が低下する上、増粘剤の凝集物自身が食感に悪影響を及ぼし、パン類にねとつき等を生じてしまい、口どけ感の低下が認められた。
一方、上記問題点を改善するため、油中水型乳化組成物を含む油脂組成物中に増粘剤を分散させ、パン類に配合する技術（特許文献６、７、８、９）が提案されているが、油脂組成物中に水相が存在することより、増粘剤が水に接触することを防ぐことができず、パン類の口溶け性が十分でなかった。
In addition, as a conventional technique using a thickener composed of polysaccharides or the like, a technique in which a thickener is dispersed in wheat flour or the like in a powder state (Patent Documents 1, 2, and 3), a natural gum agent and glycerin A technique using a composition in which a fatty acid ester is blended at a certain ratio (Patent Document 4), a technique using a composition obtained by adding a part of edible oils and fats to a composition consisting of gum, starch and protein (Patent Document 5) ), Etc., but the thickening agent itself absorbs water and aggregates during bread dough preparation in these technologies, and the anti-aging effect is reduced by lowering the dispersion efficiency, and the thickener aggregate itself Adversely affects the texture, causing stickiness to breads and a decrease in mouthfeel.
On the other hand, in order to improve the above-mentioned problems, techniques (Patent Documents 6, 7, 8, and 9) in which a thickener is dispersed in an oil and fat composition including a water-in-oil emulsion composition and blended with breads are proposed. However, due to the presence of the aqueous phase in the oil and fat composition, it was not possible to prevent the thickener from coming into contact with water, and the mouth meltability of breads was not sufficient.
本発明が解決しようとする課題は、食パン類本来の形状、風味を有すると共に、老化防止作用があり、口溶けの良い新規な食感を有するパン類の提供にある。 The problem to be solved by the present invention is to provide breads having the original shape and flavor of breads, having an anti-aging action, and having a new mouthfeel that is well melted.
本発明は、（Ｂ）融点２０℃以下の液体油５０〜８５重量部、（Ｃ）増粘多糖類０．１〜１０重量部、（Ｄ）８０重量％以上がグリセリン脂肪酸モノエステル及びプロピレングリコール脂肪酸モノエステルである乳化剤１０〜３５重量部を含有し、（Ｂ）／（Ｄ）の比率が６．５以下である油脂組成物（Ｅ）を予め調製し、小麦粉１００重量部に対して、
（Ａ）油脂０．５〜８重量部
（Ｅ）油脂組成物１〜２０重量部
を配合してなる、液体油を含有するパン類を提供するものである。
In the present invention, (B) 50 to 85 parts by weight of liquid oil having a melting point of 20 ° C. or less, (C) 0.1 to 10 parts by weight of thickening polysaccharide, and (D) 80% by weight or more are glycerin fatty acid monoester and propylene glycol. An oil-and-fat composition (E) containing 10 to 35 parts by weight of an emulsifier which is a fatty acid monoester and having a ratio of (B) / (D) of 6.5 or less is prepared in advance.
(A) Oils and fats 0.5 to 8 parts by weight (E) Oils and fats compositions 1 to 20 parts by weight are blended to provide breads containing liquid oil.
本発明で使用する油脂（Ａ）は、パン製造の面から見るとパンの内相組織の改良や容積の増大、機械耐性の向上等の機能を持ち、一般的にはバター、ラード、マーガリン、ショートニングなどの可塑性を持ったものが一般的に用いられる。Ｊ.Ｃ.Ｂａｋｅｒ等は添加された油脂がパン生地の成型醗酵工程中で固形であることが有効に働くための必要条件であることを確認している。液状油や醗酵温度で融解してしまう油脂を練り込んだパン生地は、油脂を使用しないパン生地と同様、オーブン内での膨張が早期に停止し、容積の小さいパンしか得られていない。この理由は液状油の生地の場合、澱粉の糊化やグルテンの熱凝固が起こらない低い温度で生じる水蒸気、空気などによって膨張する力を保持できず、これらが生地外に蒸散してしまうためであると述べている（田中康夫，松本博編，製パンの科学II 製パン材料の科学，光琳（１９９２）.／Ｊ．Ｃ．Ｂａｋｅｒ，Ｍ．Ｄ．Ｍｉｚｅ，Ｃｅｒｅａｌ Ｃｈｅｍ.，19，84（1942）.）。
よって、好ましい油脂の特性としては、融点として、２５〜５０℃、好ましくは、２７〜４５℃、更に好ましくは、３０〜４０℃であり、室温における性状は、半固体又は固体状態である。油脂（Ａ）中のＳＦＣ（２５℃）は、５〜４０％、１０〜３５％、１５〜３０％であることが好ましい。
上記油脂には動植物油及びそれらに水素添加をした硬化油（固体脂）、エステル交換油が用いられる。
具体的な油脂としては、動物油としては牛脂、豚脂、魚油が用いられ、植物油としては大豆油、パーム油、パーム核油、綿実油、落花生油、ナタネ油、コーン油、サフラワー油、サンフラワー油、米油等が挙げられる。
油脂（Ａ）の小麦粉１００重量部に対する配合量は、０．５〜８重量部、好ましくは、２〜８重量部、更に好ましくは、４〜６重量部である。油脂（Ａ）の配合量が、０．５重量部未満であると、上記記載のパン製造面から期待される機能を発現しないことから好ましくなく、また、８重量部より多いと、食パンの特徴であるプレーンな風味及びショートネス（サクミ）が損なわれ、生地のダレが生じる点から良くない。
The fats and oils (A) used in the present invention have functions such as improvement of the internal phase structure of the bread, increase in volume, and improvement in mechanical resistance from the viewpoint of bread production. Generally, butter, lard, margarine, A material having plasticity such as shortening is generally used. J. C. Baker et al. Confirms that it is a necessary condition for the added fats and oils to work effectively in the dough molding fermentation process. Bread dough kneaded with liquid oil or fats and oils that melt at the fermentation temperature, like bread doughs that do not use fats and oils, expands quickly in the oven, and only bread with a small volume is obtained. The reason for this is that in the case of a liquid oil dough, it cannot retain the expansion force due to water vapor, air, etc. generated at a low temperature at which starch gelatinization and gluten do not coagulate, and these will evaporate out of the dough. (Yasuo Tanaka, Hiroshi Matsumoto, Bread Science II Science of Baking Ingredients, Mitsuaki (1992) ./ JC Baker, MD Mize, Cereal Chem., 19, 84 ( 1942).).
Therefore, preferable fats and oils have a melting point of 25 to 50 ° C., preferably 27 to 45 ° C., more preferably 30 to 40 ° C., and the property at room temperature is a semi-solid or solid state. It is preferable that SFC (25 degreeC) in fats and oils (A) is 5-40%, 10-35%, 15-30%.
For the fats and oils, animal and vegetable oils, hydrogenated hydrogenated oils (solid fats), and transesterified oils are used.
Specific fats and oils include beef tallow, pork tallow and fish oil as animal oils, and soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil and sunflower as vegetable oils. Oil, rice oil and the like.
The compounding quantity with respect to 100 weight part of wheat flour of fats and oils (A) is 0.5-8 weight part, Preferably, it is 2-8 weight part, More preferably, it is 4-6 weight part. When the amount of the fat (A) is less than 0.5 parts by weight, it is not preferable because the functions expected from the bread production aspect described above are not exhibited. When the amount is more than 8 parts by weight, the characteristics of the bread The plain flavor and shortness (sakumi), which are the above, are spoiled and are not good because the sagging of the dough occurs.
融点２０℃以下の液体油（Ｂ）は、ナタネ油、コーン油、大豆油、パーム油、米油、魚油等の食用油脂の内、融点が２０℃以下のものである。好ましくは融点が１０℃以下の液状油が好ましく、中でもナタネ油、コーン油、大豆油及び米油が好ましい。更に、液体油としてはジアシルグリセロール及び中鎖脂肪酸を含有したトリグリセライド及びジグリセライドも上記融点条件を満たすものであれば使用できる。融点２０℃以下の液体油（Ｂ）の最適な配合量としては、小麦粉１０重量部に対して０．５〜１７重量部であり、好ましくは１〜１０重量部である。
本発明において、融点２０℃以下の液体油（Ｂ）が１７重量部より多い場合は、生地強度が低下し、機械耐性が低下することから好ましくない。
The liquid oil (B) having a melting point of 20 ° C. or lower is an edible oil or fat such as rapeseed oil, corn oil, soybean oil, palm oil, rice oil, fish oil or the like having a melting point of 20 ° C. or lower. Liquid oil having a melting point of 10 ° C. or lower is preferable, and rapeseed oil, corn oil, soybean oil, and rice oil are particularly preferable. Further, as the liquid oil, triglyceride and diglyceride containing diacylglycerol and medium chain fatty acid can be used as long as the above melting point condition is satisfied. The optimum blending amount of the liquid oil (B) having a melting point of 20 ° C. or less is 0.5 to 17 parts by weight, preferably 1 to 10 parts by weight with respect to 10 parts by weight of the flour.
In this invention, when there are more liquid oils (B) whose melting | fusing point is 20 degrees C or less than 17 weight part, since dough intensity | strength falls and mechanical resistance falls, it is unpreferable.
本発明における（Ｃ）保湿剤としては、蛋白質、増粘多糖類等が挙げられる。
老化防止効果を発現するためには、保湿剤の添加量は小麦粉１００重量部に対して０．００１〜２重量部、好ましくは０．０１〜１重量部である。添加量が０．００１重量部未満であると充分な老化防止効果が得られず、２重量部を超えると得られるパンの食感が低下する。
蛋白質としては水に溶解した時、粘性を呈する物質であれば良く、乳蛋白質及び植物性蛋白質等が挙げられる。乳蛋白質としてはナトリウムカゼイン、カルシウムカゼイン、レンネットカゼイン、ミルクカゼイン、ミルクホエー、ラクトアルブミン、ラクトグロブリン等が挙げられる、
また、増粘多糖類としては、ジェランガム、カラヤガム、タマリンド種子ガム、タラガム、グルコマンナン、キサンタンガム、ローカストビーンガム、プルラン、グアーガム、イオタカラギナン、ＨＭペクチン、ＬＭペクチン、トラガントガム、結晶性セルロース、ＰＧＡ（アルギン酸プロピレングリコールエステル）、ＳＳＨＣ（水溶性大豆多糖類）、ガティガム、メチルセルロース、サイリウムシード及びカシヤガム等が挙げられる。これら蛋白質及び増粘多糖類の中から１種を単独で用いても良いし、また異なる２種以上を組み合わせて用いても良い。中でも風味及び食感の点よりキサンタンガム、グアガム、ローカストビーンガムが好ましく、更に好ましくはキサンタンガムである。
Examples of the humectant (C) in the present invention include proteins and thickening polysaccharides.
In order to exhibit an anti-aging effect, the amount of the moisturizing agent added is 0.001 to 2 parts by weight, preferably 0.01 to 1 part by weight based on 100 parts by weight of the flour. When the addition amount is less than 0.001 part by weight, a sufficient anti-aging effect cannot be obtained, and when it exceeds 2 parts by weight, the texture of the resulting bread is lowered.
The protein may be a substance that exhibits viscosity when dissolved in water, and examples thereof include milk protein and vegetable protein. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin, and the like.
The thickening polysaccharides include gellan gum, karaya gum, tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, guar gum, iota carrageenan, HM pectin, LM pectin, tragacanth gum, crystalline cellulose, PGA (alginic acid) Propylene glycol ester), SSHC (water-soluble soybean polysaccharide), gati gum, methylcellulose, psyllium seed, and cashmere gum. One of these proteins and thickening polysaccharides may be used alone, or two or more different ones may be used in combination. Of these, xanthan gum, guar gum, and locust bean gum are preferable in terms of flavor and texture, and more preferably xanthan gum.
本発明で使用する乳化剤（Ｄ）としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、レシチン誘導体等が挙げられ、２種以上の混合系で用いられる。
乳化剤（Ｄ）の添加量は小麦粉１００重量部に対して０．１〜７重量部、好ましくは０．１〜５重量部である。
本発明において、乳化剤を配合する目的としては、（１）粉体状態にある保湿剤（Ｃ）を液体油（Ｂ）中に固定分散化させること、（２）乳化剤自身により老化を抑制すること、が挙げられる。
Examples of the emulsifier (D) used in the present invention include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivative and the like.
The amount of the emulsifier (D) added is 0.1 to 7 parts by weight, preferably 0.1 to 5 parts by weight, based on 100 parts by weight of flour.
In the present invention, the purpose of blending emulsifiers is as follows: (1) moisturizing agent (C) in powder state is fixed and dispersed in liquid oil (B), and (2) aging is suppressed by the emulsifier itself. .
（１）、（２）の使用目的の場合においては、（Ｂ）融点２０℃以下の液体油、（Ｃ）保湿剤、（Ｄ）乳化剤を事前に混合して、油脂組成物（Ｅ）を調製し、小麦粉に配合することが好ましい。油脂組成物（Ｅ）としては、（Ｂ）融点２０℃以下の液体油５０〜８５重量部、（Ｃ）保湿剤０．１〜１０重量部、（Ｄ）乳化剤１０〜３０重量部を含有し、（Ｂ）／（Ｄ）の比率が６．５以下であるように調製したものが好ましい。
即ち、油脂組成物（Ｅ）中の（Ｄ）の最適な配合量としては、（Ｂ）／（Ｄ）の比率が６．５以下を満たした上で、１０〜３５重量部、好ましくは１４〜２６重量部である。
尚、このように（Ｄ）乳化剤を油脂組成物（Ｅ）としてパン中に配合する場合、更に必要量の（Ｄ）乳化剤を、油脂組成物（Ｅ）とは別個にパン中に配合することもできる。
In the case of the intended use of (1) and (2), (B) liquid oil having a melting point of 20 ° C. or lower, (C) a humectant, and (D) an emulsifier are mixed in advance to obtain an oil and fat composition (E). It is preferable to prepare and mix into wheat flour. The oil and fat composition (E) contains (B) 50 to 85 parts by weight of a liquid oil having a melting point of 20 ° C. or less, (C) 0.1 to 10 parts by weight of a humectant, and (D) 10 to 30 parts by weight of an emulsifier. , (B) / (D) are preferably prepared so that the ratio is 6.5 or less.
That is, the optimum blending amount of (D) in the oil and fat composition (E) is 10 to 35 parts by weight, preferably 14 after the ratio (B) / (D) satisfies 6.5 or less. -26 parts by weight.
In addition, when (D) the emulsifier is blended in the bread as an oil and fat composition (E) as described above, a necessary amount of the (D) emulsifier is further blended in the bread separately from the oil and fat composition (E). You can also.
上記目的（１）には、グリセリン脂肪酸エステル（通常ジグリセライド）とプロピレングリコール脂肪酸エステルが有効である。本発明のグリセリン脂肪酸エステルとは、グリセリンと脂肪酸のエステル又はその誘導体であり、グリセリン脂肪酸モノエステル（通常モノグリセリド）、グリセリン脂肪酸ジエステル、グリセリン有機酸脂肪酸モノエステル、ポリグリセリン脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル等を示す。また、本発明のプロピレングリコール脂肪酸エステルとは、プロピレングリコールと脂肪酸のエステルであり、モノエステル型、ジエステル型のものが用いられる。上記乳化剤配合の目的（１）からはグリセリン脂肪酸モノエステル、プロピレングリコール脂肪酸モノエステルが好ましく、特に、これらを併用することがが好ましい。即ち、グリセリン脂肪酸モノエステルとプロピレングリコール脂肪酸モノエステルの合計が乳化剤中８０重量％以上あり、かつ、グリセリン脂肪酸エステル：プロピレングリコール脂肪酸モノエステル＝1：０．５〜２．０の比率で、好ましくはほぼ１：１の比率で、かつ融点２０℃以下の液体油（Ｂ）と乳化剤（Ｄ）の比率が６．５以下（液体油配合量を乳化剤配合量で割った値）、好ましくは、１．７〜６．５、更に好ましくは、２．０〜６．５、特に好ましくは、３．０〜６．５が、（Ｃ）成分の分散性の観点から好ましい。すなわち、液体油を流動性が無い状態まで硬化することが可能となり、かつ、同じ液体油中に分散されている粉体状態の保湿剤を均一に、かつ、沈澱すること無く固定分散化できる。 For the purpose (1), glycerin fatty acid ester (usually diglyceride) and propylene glycol fatty acid ester are effective. The glycerin fatty acid ester of the present invention is an ester of glycerin and a fatty acid or a derivative thereof, glycerin fatty acid monoester (usually monoglyceride), glycerin fatty acid diester, glycerin organic acid fatty acid monoester, polyglycerin fatty acid monoester, polyglycerin condensed ricinolein. Acid ester etc. are shown. The propylene glycol fatty acid ester of the present invention is an ester of propylene glycol and a fatty acid, and monoester type and diester type are used. Glycerin fatty acid monoester and propylene glycol fatty acid monoester are preferable from the purpose (1) of blending the emulsifier, and it is particularly preferable to use these in combination. That is, the total of glycerin fatty acid monoester and propylene glycol fatty acid monoester is 80% by weight or more in the emulsifier, and glycerin fatty acid ester: propylene glycol fatty acid monoester = 1: 0.5 to 2.0, preferably The ratio between the liquid oil (B) and the emulsifier (D) having a ratio of approximately 1: 1 and a melting point of 20 ° C. or less is 6.5 or less (the value obtained by dividing the liquid oil content by the emulsifier content), preferably 1 0.7 to 6.5, more preferably 2.0 to 6.5, and particularly preferably 3.0 to 6.5 is preferable from the viewpoint of the dispersibility of the component (C). That is, it is possible to cure the liquid oil to a state where there is no fluidity, and it is possible to fix and disperse the humectant in a powder state dispersed in the same liquid oil uniformly and without precipitation.
液体油と乳化剤の比率（（Ｂ）／（Ｄ））が６．５を超えてしまうと油脂組成物（Ｅ）自身が粘調な流動性のある状態となり、粉体が沈澱、もしくは液体油が分離してしまい、均一な状態では無くなってしまい、目的の性能を発現しなくなる。本発明において、液体油の流動性が無く硬化した状態の尺度として、針入度を定めることができる。
ここで、針入度とは、ＡＳＴＭ−Ｄ２１７（「ＡＳＴＭ針入度の測定方法」Annual Book of Standards 1994.Section 5，Volume 05.01内のＤ２１７）に記載された針入度の測定に準じて次のように測定される値である。即ち、縦１１５ｍｍ×横１１５ｍｍ×深さ９０ｍｍの容器に油脂組成物（Ｅ）を詰め、表面を平らにする。これを測定温度（２０℃）に３０分間放置した後、１０２．５ｇの円錐形の荷重を装着した針（Penetrometer Cone）を、表面を接して静置し、５秒後の進入距離を０．１ｍｍ単位で表示する。ここで、針入度は一般に数値が小さいほど、測定試料が硬いことを表す。本発明において、油脂組成物（Ｅ）が流動性が無く硬化した状態にあるためには、針入度が２００以下、特に１００以下にすることが好ましい。
If the ratio of the liquid oil to the emulsifier ((B) / (D)) exceeds 6.5, the oil and fat composition (E) itself becomes a viscous fluidity, and the powder is precipitated, or the liquid oil Are separated and disappear in a uniform state, and the desired performance is not exhibited. In the present invention, the penetration can be determined as a measure of the state in which the liquid oil has no fluidity and is cured.
Here, the penetration is in accordance with ASTM-D217 (D217 in “ASTM penetration measurement method” Annual Book of Standards 1994. Section 5, Volume 05.01). It is a value measured as follows. That is, the oil and fat composition (E) is packed in a container having a length of 115 mm × width of 115 mm × depth of 90 mm, and the surface is flattened. After leaving this at the measurement temperature (20 ° C.) for 30 minutes, a needle (Penetrometer Cone) equipped with a 102.5 g conical load was left in contact with the surface, and the approach distance after 5 seconds was set to 0. 0. Displayed in 1 mm units. Here, in general, the smaller the numerical value, the harder the measurement sample. In the present invention, in order for the oil and fat composition (E) to be in a cured state with no fluidity, it is preferable that the penetration is 200 or less, particularly 100 or less.
また、乳化剤を配合する目的である（２）乳化剤自身により老化を抑制することにおいてもグリセリン脂肪酸モノエステルが有効である。老化防止効果を発現するためには、５〜２０重量部、好ましくは７〜１５重量部必要である。グリセリン脂肪酸モノエステルが５重量部未満では充分な老化防止効果が得られず、２０重量部を越えるとパンの食感が低下する。
（Ｄ）成分の分散促進効果を発現するためには、プロピレングリコール脂肪酸モノエステルの配合量は、５〜２０重量部、好ましくは７〜１５重量部必要である。プロピレングリコール脂肪酸モノエステルが５重量部未満では充分な（Ｄ）成分の分散促進効果が得られず、２０重量部を越えるとパンの食感が低下する。
The glycerin fatty acid monoester is also effective in suppressing aging by the emulsifier itself (2), which is the purpose of blending the emulsifier. In order to exhibit the anti-aging effect, 5 to 20 parts by weight, preferably 7 to 15 parts by weight are required. If the glycerin fatty acid monoester is less than 5 parts by weight, a sufficient anti-aging effect cannot be obtained, and if it exceeds 20 parts by weight, the texture of bread is lowered.
In order to exhibit the effect of promoting the dispersion of the component (D), the blending amount of the propylene glycol fatty acid monoester is 5 to 20 parts by weight, preferably 7 to 15 parts by weight. If the propylene glycol fatty acid monoester is less than 5 parts by weight, a sufficient effect of promoting the dispersion of the component (D) cannot be obtained, and if it exceeds 20 parts by weight, the texture of bread is lowered.
本発明におけるグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステルの構成成分としての脂肪酸としては、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸、ベヘン酸等の炭素数１２〜２２の飽和脂肪酸もしくは不飽和脂肪酸が挙げられ、特に飽和脂肪酸が好ましく、炭素数１４〜２２の飽和脂肪酸が最も好ましい。これら脂肪酸は単一で構成されていても良いが、２種以上の混合系で構成されていてもよい。 Examples of the fatty acid as a constituent of the glycerin fatty acid ester and propylene glycol fatty acid ester in the present invention include saturated fatty acids having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and behenic acid or unsaturated. A fatty acid is mentioned, Especially a saturated fatty acid is preferable and a C14-C22 saturated fatty acid is the most preferable. Although these fatty acids may be comprised by the single, you may be comprised by 2 or more types of mixed systems.
他の使用できる乳化剤として、グリセリン脂肪酸エステルの一形態として記載されているグリセリン有機酸脂肪酸モノエステルとは、グリセリン脂肪酸モノエステルの３位のＯＨ基を有機酸でエステル化した化合物である。有機酸としては、酢酸、プロピオン酸、酪酸等の低級脂肪酸で構成される脂肪族モノカルボン酸、シュウ酸、コハク酸等の脂肪族飽和ジカルボン酸、マレイン酸、フマル酸等の脂肪族不飽和ジカルボン酸、乳酸、リンゴ酸、酒石酸、ジアセチル酒石酸、クエン酸等のオキシ酸、及びグリシン、アスパラギン酸等のアミノ酸が例示される。特に、クエン酸、コハク酸、酒石酸、ジアセチル酒石酸が好適で、ＨＬＢは４〜１４のものが好適である。 As another emulsifier that can be used, the glycerin organic acid fatty acid monoester described as one form of glycerin fatty acid ester is a compound obtained by esterifying the OH group at the 3-position of the glycerin fatty acid monoester with an organic acid. Organic acids include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Examples thereof include oxyacids such as acid, lactic acid, malic acid, tartaric acid, diacetyltartaric acid and citric acid, and amino acids such as glycine and aspartic acid. In particular, citric acid, succinic acid, tartaric acid, and diacetyltartaric acid are preferable, and HLB of 4 to 14 is preferable.
また、市販のグリセリン有機酸エステルは、未反応の有機酸やグリセリン脂肪酸モノエステルを一部含むが、このような市販のグリセリン有機酸脂肪酸モノエステルも本発明に適用できる。
また、ポリグリセリン脂肪酸モノエステルを構成するポリグリセリンの具体例としては、テトラグリセリン、ペンタグリセリン、ヘキサグリセリン、ヘプタグリセリン、ナノグリセリン、デカグリセリンなどからなる群から選ばれる１種又は２種以上の化合物が挙げられる。特にグリセロールの重合度が１〜９のものが好ましい。
Moreover, although commercially available glycerol organic acid ester contains a part of unreacted organic acid and glycerol fatty acid monoester, such commercially available glycerol organic acid fatty acid monoester is also applicable to this invention.
Moreover, as a specific example of the polyglycerol which comprises a polyglycerol fatty acid monoester, 1 type, or 2 or more types of compounds chosen from the group which consists of tetraglycerol, pentaglycerol, hexaglycerol, heptaglycerol, nanoglycerol, decaglycerol, etc. Is mentioned. Particularly preferred are those having a polymerization degree of glycerol of 1 to 9.
ポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノレイン酸とのエステルであり、通常、グリセリングリセリン重合度２〜３のポリグリセリンとリシノール酸の３〜５の縮合リシノレイン酸とのモノもしくはジエステルの混合物が用いられる。 The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a mixture of mono- or diesters of polyglycerin having a degree of polymerization of glycerin glycerin of 2-3 and 3-5 condensed ricinoleic acid of ricinoleic acid. Is used.
本発明に用いられるショ糖脂肪酸エステルとは、ショ糖と脂肪酸のエステルであり、モノ、ジ、トリ及びポリエステル等を含み、構成脂肪酸としては炭素数１２〜２４の脂肪酸の単一又は２種以上の混合系が好ましい。また、ＨＬＢは５〜１５のものが好適である。 The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid, and includes mono, di, tri, and polyester, and the constituent fatty acid is a single or two or more fatty acids having 12 to 24 carbon atoms. These mixed systems are preferred. Moreover, the thing of 5-15 is suitable for HLB.
本発明に用いられるソルビタン脂肪酸エステルとは、ソルビタンと脂肪酸のエステルであり、構成脂肪酸としては炭素数１２〜２４の脂肪酸の単一又は２種以上の混合系が好ましい、ソルビタン脂肪酸エステルにはモノエステル型とトリエステル型のものがあるが、本発明ではモノエステル型のものが好適である。
本発明に用いられるレシチンは、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等によりなるリン脂質混合物であって、大豆あるいは卵黄等から得られるレシチンが代表的なものである。また、レシチン誘導体としてはリゾレシチン、リゾフォスファチジン酸等が挙げられる。
The sorbitan fatty acid ester used in the present invention is an ester of sorbitan and a fatty acid, and the constituent fatty acid is preferably a single or mixed system of fatty acids having 12 to 24 carbon atoms. A monoester is used for the sorbitan fatty acid ester. There are a type and a triester type, but a monoester type is preferred in the present invention.
The lecithin used in the present invention is a phospholipid mixture comprising phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk is representative. Is. Examples of lecithin derivatives include lysolecithin and lysophosphatidic acid.
尚、本発明における油脂組成物（Ｅ）には、保存料、ｐＨ調製剤、色素、香料等を適宜使用してもよい。
具体的な油脂組成物（Ｅ）の製造方法としては、まず成分（Ｂ）及び（Ｄ）を各成分の融点温度以上の温度で加熱し、均一溶解させた後、成分（Ｃ）を添加し、均一に混合撹拌する。上記均一になったものを上記各成分の融点以下の温度、好ましくは３０℃以下まで冷却することにより目的の油脂組成物（Ｅ）を得る。上記、冷却速度は速いほうが好ましい。即ち、冷却により乳化剤が結晶化する際、徐冷よりも急冷の方がより結晶が粗大化しないことより乳化剤自身の分散性を向上させ、老化防止効果を促進する点より好ましい。上記製造において、高温状態にある均一混合物を冷却するの際には均一混合物を入れている容器自身を外部から冷却しても良いが、一般的にショートニング、マーガリン製造に用いられるチラー、ボテーター、コンビネーター等を用いて急冷する方が性能上好ましい。
In addition, you may use a preservative, a pH adjuster, a pigment | dye, a fragrance | flavor, etc. suitably for the oil-fat composition (E) in this invention.
As a specific method for producing the oil and fat composition (E), the components (B) and (D) are first heated at a temperature equal to or higher than the melting point temperature of each component and uniformly dissolved, and then the component (C) is added. Mix and stir uniformly. The homogenized product is cooled to a temperature below the melting point of each of the above components, preferably to 30 ° C. or less, to obtain the target oil / fat composition (E). The cooling rate is preferably higher. That is, when the emulsifier is crystallized by cooling, the rapid cooling is preferable to the slow cooling because the crystal does not become coarser from the viewpoint of improving the dispersibility of the emulsifier itself and promoting the anti-aging effect. In the above production, when cooling a homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside, but generally a chiller, a botter, a combination used for shortening and margarine production. It is preferable in terms of performance to cool quickly using a netter or the like.
本発明において、パン調製時に添加する油脂組成物（Ｅ）量は、パンに使用する小麦粉１００重量部に対して、１〜２０重量部、好ましくは３〜１０重量部である。
油脂組成物（Ｅ）の添加量が１重量部未満であると充分な老化防止効果は得られず、２０重量部を越えると得られたパンの食感が低下する。
In the present invention, the amount of the oil / fat composition (E) added during bread preparation is 1 to 20 parts by weight, preferably 3 to 10 parts by weight, with respect to 100 parts by weight of flour used for bread.
If the amount of the oil / fat composition (E) is less than 1 part by weight, a sufficient anti-aging effect cannot be obtained, and if it exceeds 20 parts by weight, the texture of the resulting bread is lowered.
本発明で使用する小麦粉とは、強力粉、準強力粉が主に用いられ、食感改善等の観点より、中力粉および薄力粉が一部用いられる。一般には上記分類は小麦粉中蛋白量で定義され、強力粉は１１．５〜１３．０％、準強力粉は１０．５〜１２．５％、中力粉は７．５〜９．０％、薄力粉は６．５〜８．０％と規定される。
本発明で使用する小麦粉中のデンプン量は、小麦粉１００重量部中、６５〜７８重量部、好ましくは６８〜７５重量部、更に好ましくは６９〜７２重量部が好ましい。
As flour used in the present invention, strong flour and quasi-strong flour are mainly used, and medium strength flour and weak flour are partially used from the viewpoint of improving texture. Generally, the above classification is defined by the amount of protein in wheat flour, 11.5-13.0% for strong flour, 10.5-12.5% for semi-strong flour, 7.5-9.0% for medium flour, and weak flour Is specified as 6.5 to 8.0%.
The amount of starch in the flour used in the present invention is preferably 65 to 78 parts by weight, preferably 68 to 75 parts by weight, more preferably 69 to 72 parts by weight, in 100 parts by weight of flour.
本発明におけるパンの原料としては、主原料としての小麦粉の他に、イースト、イーストフード、水、加工澱粉、乳製品、食塩、糖類、調味料（グルタミン酸ソーダ類や核酸類）、保存料、ビタミン、カルシウム等の強化剤、蛋白質、アミノ酸、化学膨張剤、フレーバー等が挙げられる。更に、一般に原料として用いると老化しやすくなる、レーズン等の乾燥果実、小麦ふすま、全粒粉等を使用できる。 In addition to wheat flour as the main ingredient, the bread ingredients in the present invention include yeast, yeast food, water, processed starch, dairy products, salt, saccharides, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins And reinforcing agents such as calcium, proteins, amino acids, chemical swelling agents, flavors and the like. In addition, dried fruits such as raisins, wheat bran, whole grains, etc., which are generally easy to age when used as raw materials, can be used.
本発明の液状油を含有するパン類の特性としては、焼成後、２０℃で３日間保存をしたのちのパンの厚み方向へ５０％圧縮した際の応力が２．２N以下である。
具体的には焼成後９０分間冷却した後に２０℃にて３日保存をしたパンをスライサーを用いて厚み２０ｍｍにカットし、次いで、上記厚み２０ｍｍのパンの中心部（クラム部）より縦×横 ６０ｍｍ×６０ｍｍをパン切り包丁を用いて切り出し、更に上記切り出した試料を４等分し、結果として縦×横 ３０ｍｍ×３０ｍｍの圧縮応力測定用試料を得た。
圧縮応力の測定方法としては（株）山電製レオメーター（ＲＨＥＯＮＥＲ：ＲＥ−３３００５）を用い、上記圧縮応力測定用試料の厚み方向へ５０％圧縮した時の応力を測定した。測定は食パン２枚から上記の如く８個の測定用試料について行い、その平均値を採用した。
As the characteristics of breads containing the liquid oil of the present invention, the stress when compressed 50% in the thickness direction of bread after storage at 20 ° C. for 3 days after baking is 2.2 N or less.
Specifically, after baking for 90 minutes after baking, bread that was stored at 20 ° C. for 3 days was cut into a thickness of 20 mm using a slicer, and then vertical x horizontal from the center (crumb portion) of the 20 mm thick bread. A 60 mm × 60 mm piece was cut out using a bread knife, and the cut out sample was further divided into four equal parts. As a result, a sample for measuring compressive stress of length × width 30 mm × 30 mm was obtained.
As a method for measuring the compressive stress, a rheometer (RHEONER: RE-33005) manufactured by Yamaden Co., Ltd. was used, and the stress when compressed by 50% in the thickness direction of the sample for measuring compressive stress was measured. The measurement was performed on 8 measurement samples from 2 pieces of bread as described above, and the average value was adopted.
パン類、特に、食パンの製造方法としては、ストレート法（直捏法）、中種製法、液種製法、湯種製法などが挙げられる。 Examples of the method for producing breads, particularly bread, include the straight method (straight bowl method), the medium seed production method, the liquid seed production method, and the hot water seed production method.
本発明の液状油を含有するパン類としては、食パン（角型、山型）、バンス、ドッグロール、調理パン、レーズンブレッド、ソフトフランスパンなどが挙げられる。 Examples of breads containing the liquid oil of the present invention include bread (square, mountain), bance, dog roll, cooking bread, raisin bread, soft French bread and the like.
実施例１〜５、比較例１〜３
本発明における実施例１〜５及び比較例１〜２の油脂組成物（Ｅ）の組成を表１及び表２に示した。
Examples 1-5, Comparative Examples 1-3
The compositions of the oil and fat compositions (E) of Examples 1 to 5 and Comparative Examples 1 and 2 in the present invention are shown in Tables 1 and 2.
実施例１〜５及び比較例１〜２における油脂組成物（Ｅ）の調製方法は下記の通りである。
１）容量２リットルのステンレス製ビーカーに成分（Ｂ）（あるいは（Ａ））及び（Ｃ）を秤量する。
２）上記１）を８５℃水浴中にて均一溶解し、３０分間放置する。
この際、アンカー型フックを用い、スリーワンモータ（ＨＩＤＯＮ社製ＴＹＰＥ６０Ｇ）を用いて撹拌を行った。
３）上記２）に予め秤量しておいた成分（Ｄ）を撹拌しながら添加し、均一になったことを確認後、３０分放置する。
４）上記３）において、水浴中に大量の氷を入れて、３０℃まで冷却し、３０℃に温度を維持したまま、撹拌を行い、所定の容器に移す。
５）上記４）を１５℃恒温槽にて１晩（約１２時間）放置し、針入度測定及び製パン評価を行った。
The preparation method of the oil-fat composition (E) in Examples 1-5 and Comparative Examples 1-2 is as follows.
1) The components (B) (or (A)) and (C) are weighed in a 2-liter stainless steel beaker.
2) The above 1) is uniformly dissolved in an 85 ° C. water bath and allowed to stand for 30 minutes.
At this time, an anchor type hook was used, and stirring was performed using a three-one motor (TYPE 60G manufactured by HIDON).
3) The component (D) weighed in advance in 2) above is added with stirring, and after confirming that it has become uniform, it is allowed to stand for 30 minutes.
4) In the above 3), a large amount of ice is put in a water bath, cooled to 30 ° C., stirred while maintaining the temperature at 30 ° C., and transferred to a predetermined container.
5) The above 4) was allowed to stand overnight (about 12 hours) in a constant temperature bath at 15 ° C., and penetration measurement and bread making evaluation were performed.
実施例１〜５及び比較例１〜３における油脂組成物（Ｅ）についての液体油と乳化剤の配合比率及び針入度の測定結果を表３に示す。 Table 3 shows the blending ratio of the liquid oil and the emulsifier and the measurement results of the penetration for the oil and fat compositions (E) in Examples 1 to 5 and Comparative Examples 1 to 3.
ナタネ白絞油；融点１０℃以下
植物性ショートニング；融点３７℃
Rapeseed white squeezed oil; Melting point: 10 ° C or less, vegetable shortening; Melting point: 37 ° C
上記実施例１〜５及び比較例１〜２の油脂組成物（Ｅ）、及び油脂組成物（Ｅ）未配合（表4の比較例３）について製パン評価を行った。
具体的には食パン配合にて検討を行った。評価を行ったパン配合（中種配合、本捏配合）を表４に示す。
Breadmaking evaluation was performed on the oil and fat compositions (E) of Examples 1 to 5 and Comparative Examples 1 and 2, and the oil and fat composition (E) not blended (Comparative Example 3 in Table 4).
Specifically, examination was performed with a bread combination. Table 4 shows the bread blends (medium seed blend and main potato blend) that were evaluated.
（製パン）
＜食パンの製造条件＞
１．中種生地調製条件
縦型ミキサー（関東ミキサー １０コート）、フックを用い、中種配合材料をミキサーに入れ、低速３分、中高速２分で混捏し捏上温度を２３℃とし、中種生地とした。次にこれを発酵（中種発酵）させた。この時の条件を下記に示す。
中種発酵温度 ２６℃
中種発酵相対湿度 ８０％
中種発酵時間 ４時間３０分
中種発酵終了温度 ２９．５℃
２．本捏生地調製条件
縦型ミキサー（関東ミキサー１０コート）に中種発酵生地を入れたところへ本捏配合材料（ショートニングを除く全材料）を添加し、低速３分、中高速３分で混捏後に、ショートニングを添加し、低速３分、中低速２分、高速２分で混捏し、本捏生地とした。本捏生地の捏上温度は２６．５℃である。
次に、混捏でダメージを受けた生地を回復させるために２７．０℃にてフロアータイムを３０分とり、この後に２３０ｇの生地に分割する。分割での生地ダメージを回復させるためにベンチタイムを２７．０℃で２０分とり、モルダーで成型する。成型物６個を角食のパン型に入れ発酵（ホイロ）を行なった。ホイロの条件を以下に示す。
ホイロ温度 ３８℃
相対湿度 ８０％ＲＨ
ホイロ時間 ５０分
上記条件において調製したパン生地を２１０℃のオーブンで４０分間焼成した。焼成後、２０℃において９０分間冷却後、ビニール袋に入れ、密閉化し、更に２０℃において３日間保存を行い、スライサーを用いて厚み２０ｍｍにカットしたものを食パンサンプルとした。
実施例及び比較例の評価として、食パンサンプルについて圧縮応力測定及び官能評価を行なった。
(Breadmaking)
<Production conditions for bread>
1. Medium seed dough preparation conditions Using a vertical mixer (Kanto mixer 10 coat) and hook, medium seed compounding material is put into the mixer, mixed at low speed 3 minutes and medium high speed 2 minutes, and the temperature at the top is 23 ° C. It was. Next, this was fermented (medium seed fermentation). The conditions at this time are shown below.
Medium seed fermentation temperature 26 ℃
Medium-species fermentation relative humidity 80%
Medium seed fermentation time 4 hours 30 minutes Medium seed fermentation end temperature 29.5 ° C
2. Preparation conditions of the main cake dough Add the main mix ingredients (all ingredients except shortening) to the place where the medium-sized fermented dough is put into the vertical mixer (Kanto mixer 10 coat), and after mixing at low speed 3 minutes, medium high speed 3 minutes Shortening was added, and the mixture was kneaded at a low speed of 3 minutes, a medium low speed of 2 minutes, and a high speed of 2 minutes. The temperature of the cocoon dough is 26.5 ° C.
Next, in order to recover the dough damaged by chaos, the floor time is taken for 30 minutes at 27.0 ° C. and then divided into 230 g of dough. Bench time is taken at 27.0 ° C. for 20 minutes in order to recover the fabric damage due to division, and molded with a molder. Six pieces were put into a square-shaped bread mold and fermented. The proofing conditions are shown below.
Proof temperature 38 ° C
Relative humidity 80% RH
Proof time 50 minutes The bread dough prepared under the above conditions was baked in an oven at 210 ° C. for 40 minutes. After baking, after cooling at 20 ° C. for 90 minutes, it was put into a plastic bag, sealed, further stored at 20 ° C. for 3 days, and cut into a thickness of 20 mm using a slicer was used as a bread sample.
As an evaluation of Examples and Comparative Examples, compressive stress measurement and sensory evaluation were performed on bread samples.
＜パン官能評価＞
パンを喫食した際の柔らかさ、しっとり感、口どけ感について１０名のパネラーによるモナディック評価を行った。
◎；１０名中８名以上が良好であると判断した。
○；１０名中５〜７名が良好であると判断した。
△；１０名中３〜４名が良好であると判断した。
×；１０名中８名以上が良好ではないと判断した。
これらの結果を表５に示す。
<Bread sensory evaluation>
A monadic evaluation was conducted by 10 panelists on the softness, moistness, and mouthfeel when eating bread.
A: Eight or more out of 10 people judged good.
A: 5 to 7 out of 10 people were judged to be good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.
These results are shown in Table 5.
上記のように、本発明のパン類では、老化が抑制され、かつ口どけ感も向上することがわかった。 As described above, it was found that in the breads of the present invention, aging is suppressed and the mouthfeel is improved.
Claims (3)
（Ａ）油脂０．５〜８重量部
（Ｅ）油脂組成物１〜２０重量部
を配合してなる、液体油を含有するパン類。 (B) 50 to 85 parts by weight of liquid oil having a melting point of 20 ° C. or less, (C) 0.1 to 10 parts by weight of polysaccharide thickener, and (D) 80% by weight or more are glycerin fatty acid monoester and propylene glycol fatty acid monoester. An oil and fat composition (E) containing 10 to 35 parts by weight of an emulsifier and having a ratio of (B) / (D) of 6.5 or less is prepared in advance.
(A) Oils and fats containing 0.5 to 8 parts by weight (E) 1 to 20 parts by weight of an oil and fat composition, and bread containing liquid oil.
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| JP2010178756A (en) * | 2010-04-16 | 2010-08-19 | Kao Corp | Bread containing liquid oil |
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