JP2015165788A - Fat composition for kneading food dough - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition suitable for kneading a food dough, in particular, for kneading a bakery, in spite of a high content of a powder material.SOLUTION: A fat composition for kneading a food dough includes two types of powder materials, i.e. insoluble fine powder having an average particle diameter of 100 μm or less and water-soluble coarse powder having an average particle diameter of 200 μm or more, at a mass ratio of 5:95 to 49:51, with a total amount of 100 to 500 parts by mass relative to 100 parts by mass of edible oil. The insoluble fine powder having an average particle diameter of 100 μm or less is preferably a starch product.

Description

本発明は、粉末素材を多量に含有するにも係わらず、食品生地練込用、とくにベーカリー練込用として好適な油脂組成物に関する。   The present invention relates to an oil and fat composition suitable for kneading food dough, particularly for bakery kneading despite containing a large amount of powder material.

食品生地に粉末素材を分散させるために、食用油脂、とくにマーガリンやショートニングなどの可塑性油脂組成物に粉末素材を分散させた油脂組成物を使用することがある。例えば、食品生地が水分が多い生地、たとえばパン生地、ケーキ生地などのベーカリー生地製造の最終段階で、食物繊維や増粘多糖類などの吸湿性の製パン改良成分を均質に練り込む場合などである。   In order to disperse the powder material in the food dough, an oil / fat composition in which the powder material is dispersed in an edible oil / fat, particularly a plastic oil / fat composition such as margarine or shortening may be used. For example, when the food dough is kneaded with moisture-improving bread-making ingredients such as dietary fibers and thickening polysaccharides at the final stage of the production of bakery dough such as dough with bread, cake dough, etc. .

このような油脂組成物を製造する場合、食用油脂中に分散させる粉末素材が少量の場合はとくに問題はないが、粉末素材を大量に分散させると粘度が上昇して可塑性が失われ、ついにはそぼろ状となってしまう。このような性状であると、粉末素材を油脂組成物中に均質に分散させることが困難であることはもちろん、食品生地に粉末素材を均質に練り込むことも困難になってしまう。   When producing such a fat composition, there is no particular problem if the powder material to be dispersed in the edible fat is small, but when the powder material is dispersed in large quantities, the viscosity increases and the plasticity is lost. It becomes a rag. With such a property, it is difficult to uniformly disperse the powder material in the oil and fat composition, and it becomes difficult to uniformly knead the powder material into the food dough.

粉末素材を多量に且つ均質に含有する生地練込用油脂組成物の製造法としては、例えば、澱粉などの粉体１０〜３８重量％と常温で液状の油脂を２０〜４５重量％とを含有する加熱処理済ペースト状食品基材およびその製造方法（例えば特許文献１参照）、可塑性油脂をクリーミングしながら２段階に分けて粉末素材を添加、混合する方法（例えば特許文献２参照）などがある。   Examples of a method for producing a fat and oil composition for kneading dough that contains a large amount of powder material uniformly include, for example, 10 to 38% by weight of a powder such as starch and 20 to 45% by weight of a liquid fat at normal temperature There are a heat-treated paste-like food base material and a manufacturing method thereof (for example, see Patent Document 1), a method of adding and mixing powder materials in two stages while creaming plastic fats (for example, see Patent Document 2), etc. .

特許文献１に記載の方法は、液状油脂を使用するため、マーガリン・ショートニング等の可塑性油脂組成物を使用する場合に比較すると多くの粉末素材を含有させることが可能であるが、それでも２倍程度しか含有させることができない。
また、特許文献２に記載の方法は、たしかに多量の粉末素材を含有させることができるが、クリーミングで生じた気泡内に粉末素材を保持する形態となるため粉末素材と油脂とのなじみが不十分な場合が多く、良好な可塑性が得られず、パン生地などのベーカリー練込用として使用した際の分散性（油脂組成物が生地中にすばやく均質に練りこまれること）が十分ではないという問題があった。 Since the method described in Patent Document 1 uses liquid fats and oils, it can contain many powder materials as compared with the case of using a plastic fat composition such as margarine and shortening, but it is still about twice as much. Can only be contained.
Moreover, although the method of patent document 2 can certainly contain a lot of powder materials, since it becomes a form which holds a powder material in the bubble generated by creaming, the familiarity with a powder material and fats and oils is insufficient. In many cases, good plasticity cannot be obtained, and the dispersibility (fat composition is kneaded quickly and uniformly into the dough) when used for bakery kneading such as bread dough is not sufficient there were.

ここで、さらにベーカリー練込用油脂組成物、とくに製パン練込用油脂組成物として、粉末素材を分散させた油脂組成物を用いる際にはさらに別の問題も存在する。
製パンにおける練込油脂配合量は、例えば食パンの場合、パン生地に使用する小麦粉１００質量部に対し、わずか５〜１０質量部と大変少ない。よって従来は、上記理由により練込油脂中に配合できる粉末素材量が少なかったため、粉末の酵素製剤や糊料など、少量でも添加効果のある成分しか配合できないという問題があった。 Here, when using the oil-fat composition which disperse | distributed the powder raw material as an oil-fat composition for bakery kneading | mixing, especially an oil-fat composition for bread-making kneading | mixing, another problem also exists.
For example, in the case of bread, the amount of kneaded fats and oils in breadmaking is as small as 5 to 10 parts by mass with respect to 100 parts by mass of flour used for bread dough. Therefore, conventionally, the amount of the powder material that can be blended in the kneaded fats and oils for the above reasons is small, so that there is a problem that only a component having an effect of addition can be blended even in a small amount, such as a powder enzyme preparation or paste.

このように、ベーカリー練込用、とくに製パン練込用油脂組成物中に粉末素材を多く含有させるのは、油脂中への粉末素材添加量の限界と、製パン時の油脂配合量の限界、および、可塑性を有しなければならないという物性面の限界の、３重の意味で大変困難であった。   As described above, for the bakery kneading, especially the fat and oil composition for kneading bread, a large amount of the powder material is included in the limit of the amount of the powder material added to the fat and oil and the amount of the fat and oil blending during bread making. In addition, it was very difficult in the triple sense of the physical property limit of having to have plasticity.

特開平１０−５１号公報JP-A-10-51 特開２００４−１２９５７８号公報JP 2004-129578 A

したがって、本発明の目的は、粉末素材を多量に含有するにも係わらず、食品生地、とくに、パン生地などのベーカリー練込用として使用した際の分散性（油脂組成物が生地中にすばやく均質に練りこまれること）が良好である食品生地練込用油脂組成物を提供することにある。   Therefore, the object of the present invention is to disperse when used for bakery kneading of food dough, especially bread dough, although it contains a large amount of powder material (the oil and fat composition is quickly and uniformly mixed in the dough). An object of the present invention is to provide an oil / fat composition for kneading food dough that is well kneaded.

本発明者らは、上記目的を達成すべく種々検討した結果、粉末素材含有油脂組成物に良好な可塑性は必ずしも必要ではなく、粉末素材含有油脂組成物がたとえ硬い物性であっても、崩れやすさ、すなわち解れ性を良好なものとすることで、食品生地に添加した際に食品生地中にすばやく均質に粉末素材を分散させることが可能であるを見出した。
そして解れ性を良好なものとするためには、粒径が小である不溶性粉末素材と粒径が大である水溶性粉末素材とを特定比でショートニング中に分散させることが有効であることを見出した。 As a result of various studies to achieve the above-mentioned object, the present inventors do not necessarily require good plasticity in the powder material-containing oil and fat composition, and even if the powder material-containing oil and fat composition has hard physical properties, it easily breaks down. In other words, it was found that the powder material can be quickly and uniformly dispersed in the food dough when it is added to the food dough by making the unraveling property good.
In order to improve the unraveling property, it is effective to disperse the insoluble powder material having a small particle size and the water-soluble powder material having a large particle size in a shortening at a specific ratio. I found it.

すなわち本発明は、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、５：９５〜４９：５１の質量比で、且つ、食用油脂１００質量部に対し、合計して１００〜５００質量部含有することを特徴とする食品生地練込用油脂組成物を提供するものである。   That is, the present invention provides a mass ratio of 5:95 to 49:51 of two kinds of powder materials, an insoluble fine powder having an average particle diameter of 100 μm or less and a water-soluble coarse powder having an average particle diameter of 200 μm or more. And the oil-and-fat composition for food dough kneading | mixing characterized by including 100-500 mass parts in total with respect to 100 mass parts of edible fats and oils is provided.

本発明の食品生地練込用油脂組成物は、粉末素材を多量に含有するにも係わらず、十分な解れ性を有し、食品生地練込用、とくにベーカリー練込用として使用した場合、分散性（油脂組成物が生地中にすばやく均質に練りこまれること）が良好である。   The oil and fat composition for kneading food dough according to the present invention has sufficient unraveling properties despite containing a large amount of powder material, and when used for kneading food dough, especially for bakery kneading, The property (the oil and fat composition is quickly and uniformly kneaded into the dough) is good.

以下、本発明の食品生地練込用油脂組成物について詳述する。
本発明の食品生地練込用油脂組成物で使用する食用油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、キャノーラ油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油等の各種植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂等が挙げられる。これらの油脂は、単独で用いることもでき、又は２種以上を組み合わせて用いることもできる。本発明では、これらの中でも、食品生地に添加した際の分散性が良好であることから、ヨウ素価５２〜７０、好ましくはヨウ素価６０〜７０のパーム分別軟部油を７０質量％、好ましくは１００質量％含む油脂配合物をランダムエステル交換したエステル交換油脂を、その含有量が油脂中に５０〜１００質量％、好ましくは８０〜１００質量％となるように使用することが望ましい。 Hereinafter, the fat and oil composition for kneading food dough of the present invention will be described in detail.
Examples of the edible oil and fat used in the oil and fat composition for kneading food dough of the present invention include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower Oil, olive oil, canola oil, beef tallow, milk fat, pork tallow, cacao butter, fish oil, whale oil and other vegetable oils and animal fats, and one or more treatments selected from hydrogenation, fractionation and transesterification Examples include processed oils and fats. These fats and oils can be used alone or in combination of two or more. In the present invention, among these, since the dispersibility when added to food dough is good, palm fraction soft part oil having an iodine value of 52 to 70, preferably an iodine value of 60 to 70, is 70% by mass, preferably 100%. It is desirable to use the transesterified oil and fat obtained by random transesterification of the fat and oil composition containing mass% so that the content thereof is 50 to 100 mass%, preferably 80 to 100 mass% in the fat and oil.

本発明の食品生地練込用油脂組成物においては、使用油脂のＳＦＣ（固体脂含量）を、１０℃で好ましくは２０〜６０％、より好ましくは２０〜５０％、且つ、２０℃で好ましくは１０〜４０％、より好ましくは１０〜３０％とする。
なお、上記のＳＦＣは、次のようにして測定する。即ち、油相を６０℃に３０分保持して完全に融解した後、０℃に３０分保持して固化させる。次いで、２５℃に３０分保持し、テンパリングを行ない、その後、０℃に３０分保持する。これを各測定温度に順次３０分保持した後、ＳＦＣを測定する。 In the oil and fat composition for kneading food dough of the present invention, the SFC (solid fat content) of the used oil and fat is preferably 20 to 60% at 10 ° C, more preferably 20 to 50%, and preferably 20 ° C. 10 to 40%, more preferably 10 to 30%.
The SFC is measured as follows. That is, the oil phase is kept at 60 ° C. for 30 minutes to completely melt and then kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, and hold | maintains at 0 degreeC after that for 30 minutes. After maintaining this at each measurement temperature for 30 minutes in sequence, SFC is measured.

本発明の食品生地練込用油脂組成物における上記食用油脂の含有量は、本発明の食品生地練込用油脂組成物中、好ましくは１７〜３６質量％、より好ましくは２３〜３３質量％である。上記油脂の含有量が１７質量％未満では、そぼろ状になってしまい可塑性を得られないおそれがある。一方、上記油脂の含有量が３６質量％超では、粉末を多く含有するという本発明の目的に合致しないものとなってしまうことに加え、使用温度によっては良好な可塑性が得られない問題がある。なお、上記食用油脂の含有量には、下述の粉末素材に含まれる油脂分は含まないものとする。   The content of the edible fat / oil in the oil / fat composition for kneading food dough of the present invention is preferably 17 to 36% by mass, more preferably 23 to 33% by mass in the oil / fat composition for kneading food dough of the present invention. is there. If the content of the oil or fat is less than 17% by mass, the oil and fat may become sloppy and the plasticity may not be obtained. On the other hand, if the content of the fats and oils exceeds 36% by mass, there is a problem that good plasticity cannot be obtained depending on the use temperature, in addition to the fact that the powder does not meet the object of the present invention. . In addition, the content of the edible oil / fat does not include the oil / fat contained in the powder material described below.

本発明の食品生地練込用油脂組成物の水分含量は、好ましくは５％以下、より好ましくは２質量％以下、最も好ましくは０．５質量％以下とする。水分含量が５質量％を超えると、粉末素材が吸水し、保存性が悪化することに加え、可塑性が大きく悪化するおそれがある。なお、上記水分は、下述の粉末素材に含まれる水分は含まないものとする。   The water content of the oil composition for kneading food dough of the present invention is preferably 5% or less, more preferably 2% by mass or less, and most preferably 0.5% by mass or less. When the water content exceeds 5% by mass, the powder material absorbs water and the storage stability is deteriorated, and the plasticity may be greatly deteriorated. In addition, the said water | moisture content shall not contain the water | moisture content contained in the following powder raw material.

本発明で使用する粉末素材としては、好ましくは水分含量１５％以下、より好ましくは１０％以下の粉末素材、例えば、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、ＣＭＣ、メチルセルロース、寒天、グルコマンナン、ゼラチン等の増粘安定剤、澱粉、小麦粉等の澱粉類、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳等の乳製品、カゼインカルシウム、カゼインナトリウム、ホエープロテインコンセートレート、トータルミルクプロテイン等の乳蛋白、乾燥全卵、乾燥卵黄、乾燥卵白、及び各種卵加工品等の乾燥卵類、食塩や塩化カリウム等の塩類、アミラーゼ、プロテアーゼ、アミログルコシダーゼ、プルラナーゼ、ペントサナーゼ、セルラーゼ、リパーゼ、ホスフォリパーゼ、カタラーゼ、リポキシゲナーゼ、アスコルビン酸オキシダーゼ、スルフィドリルオキシダーゼ、ヘキソースオキシダーゼ、グルコースオキシダーゼ等の粉体の酵素、粉末トコフェロール、粉末茶抽出物等の酸化防止剤、粉末β―カロチン、粉末カラメル、紅麹色素等の着色料類、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、粉末果汁、コーヒー粉末、香辛料、ココアパウダー、豆類、グラニュー糖、コーヒーシュガー、粉糖、粉末水飴、オリゴ糖等の糖類、クエン酸、リンゴ酸、フマル酸、酒石酸、コハク酸、アジピン酸、グルコン酸、フィチン酸、グルコノデルタラクトン、アスコルビン酸等の酸味料及びこれらの塩類、乾燥チーズ粉末、ナッツ粉砕物、キャラメル破砕物、乾燥野菜粉末、肉類、魚介類等の食品素材、着香料、花粉、球根、植物種子等の草花類及びその加工品、ケーキクラム、パンクラム、パイクラムなどのベーカリー製品破砕物等が挙げられる。これらの食品素材のうち、最初から水分が１５％以下のものはそのまま、それ以上のものは適宜乾燥、脱水して用いるのが好ましい。また、上記食品素材は一種または二種以上混合して用いることができる。   The powder material used in the present invention is preferably a powder material having a water content of 15% or less, more preferably 10% or less, such as guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, Tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin thickeners, starches, starches such as wheat flour, whole milk powder, skim milk powder, cream powder, whey powder, protein concentrate Dairy products such as whey powder, buttermilk powder, sweetened powdered milk, prepared milk powder, milk protein such as calcium caseinate, sodium caseinate, whey protein concentrate, total milk protein, dried whole egg, dried egg yolk, dried egg white, and various eggs Processed goods etc. Dry eggs, salts such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, etc. Antioxidants such as powdered enzymes, powdered tocopherols, powdered tea extracts, powdered β-carotene, powdered caramel, and red potato pigments, seasonings, pH adjusters, food preservatives, shelf life improvers, Fruit, powdered juice, coffee powder, spices, cocoa powder, beans, granulated sugar, coffee sugar, powdered sugar, powdered starch syrup, sugars such as oligosaccharides, citric acid, malic acid, fumaric acid, tartaric acid, succinic acid, adipic acid, Gluconic acid, phytic acid, gluco Acid flavours such as nodelta lactone and ascorbic acid and their salts, dried cheese powder, nut ground material, caramel ground material, dried vegetable powder, meat, seafood and other food materials, flavorings, pollen, bulbs, plant seeds, etc. And crushed bakery products such as cake crumbs, crumbs and pike crumbs. Among these food materials, it is preferable to use those that have a moisture content of 15% or less as they are from the beginning, and those that are further dried and dehydrated as appropriate. Moreover, the said food material can be used 1 type or in mixture of 2 or more types.

本発明では、上記粉末素材を使用するにあたり、平均粒径が１００μｍ以下、好ましくは７５μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上、好ましくは３５０μｍ以上の水可溶性粗粒粉末の２種の粉末素材を使用する点に特徴がある。
このような２種の粉末素材を併用することにより、油脂組成物が硬い物性であっても、崩れやすさ、すなわち解れ性を良好なものとすることができ、食品生地に添加した際に食品生地中に均一に粉末素材を分散させることが可能となるのである。 In the present invention, in using the powder material, two kinds of insoluble fine particles having an average particle diameter of 100 μm or less, preferably 75 μm or less, and water-soluble coarse powder having an average particle diameter of 200 μm or more, preferably 350 μm or more are used. It is characterized in that a powder material is used.
By using such two kinds of powder materials in combination, even if the oil and fat composition has hard physical properties, it can be easily broken, that is, it can be easily released, and when added to food dough, It is possible to disperse the powder material uniformly in the dough.

ここで、該粉末素材として平均粒径が１００μｍ以下の微粒粉末のみ使用した場合は、もろい物性となってしまう問題があり、反対に該粉末素材として平均粒径が２００μｍ以上の粗粒粉末のみ使用した場合は、十分な解れ性が得られないことに加え、ベーカリー生地、とくにパン生地に添加した場合に分散性が悪いという問題がある。
また、平均粒径が１００μｍ以下の微粒粉末が水可溶性であると、食品生地に添加した場合に一気に増粘してしまい、良好な生地物性が失われてしまう。とくにパン生地に添加した場合はべたついた生地になってしまい、成形時に扱いにくい物性になってしまう。
また、平均粒径が２００μｍ以上の粗粒粉末が不溶性であると、食品生地にざらが残り、とくにパン生地に添加した場合はグルテン構造を破壊してしまうおそれがある。 Here, when only a fine powder having an average particle size of 100 μm or less is used as the powder material, there is a problem that it becomes a fragile physical property. On the contrary, only a coarse powder having an average particle size of 200 μm or more is used as the powder material. In such a case, in addition to the fact that sufficient unraveling properties cannot be obtained, there is a problem that the dispersibility is poor when added to bakery dough, particularly bread dough.
Moreover, when the fine particle powder having an average particle size of 100 μm or less is water-soluble, when it is added to the food dough, it thickens all at once, and good dough physical properties are lost. In particular, when added to bread dough, it becomes a sticky dough, which makes it difficult to handle at the time of molding.
In addition, if the coarse powder having an average particle size of 200 μm or more is insoluble, the food dough remains rough, and when added to bread dough, the gluten structure may be destroyed.

なお、本発明において水可溶性とは２５℃の水１００ｇに粉末素材１０ｇを添加・攪拌した際に容易に溶解して透明溶液を得る程度の易溶性であることをいうものとする。一方本発明において不溶性とは水溶性でも油溶性でもないことを指し、詳しくは粉末素材１０ｇを、２５℃の水に添加・混合した際にも、液状油１００ｇに添加・攪拌した際にも懸濁液となり放置した場合に分離してしまうことをいうものとする。   In the present invention, the term “water-soluble” means readily soluble so as to easily dissolve and obtain a transparent solution when 10 g of a powder material is added to 100 g of water at 25 ° C. and stirred. On the other hand, in the present invention, insoluble means that it is neither water-soluble nor oil-soluble. Specifically, 10 g of the powder material is added or mixed with water at 25 ° C., and it is added or stirred when added to 100 g of liquid oil. It shall mean that it will be separated when left as a turbid liquid.

なお、微粒粉末の平均粒径の下限は好ましくは０．１μｍ、より好ましくは１０μｍであり、さらに好ましくは３０μｍである。一方、粗粒粉末の平均粒径の上限は好ましくは１００００μｍ、より好ましくは５０００μｍであり、さらに好ましくは１０００μｍである。   The lower limit of the average particle size of the fine powder is preferably 0.1 μm, more preferably 10 μm, and even more preferably 30 μm. On the other hand, the upper limit of the average particle diameter of the coarse powder is preferably 10,000 μm, more preferably 5000 μm, and still more preferably 1000 μm.

なお、上記粒径の微粒粉末を得るには、各種の粉砕機を用いて各種食品原料あるいは粉末原料を微細化し、必要に応じ、篩別することによって得ることができる。
一方、上記粒径の粗粒粉末を得るには、各種の粉砕機を用いて各種食品原料を破砕し、必要に応じ、篩別することによって得ることができる。また、食品原料の水溶液から該当する粒度となるように結晶化させる方法などもある。さらに、各種結着剤を用いて崩壊性を呈さない範囲で該当する粒度になるように造粒したものであってもよい。
なお、本発明ではあらかじめ、上記粒度となっている粉末素材を選択して使用することが、安定した物性の食品生地練込用油脂組成物を製造可能な点で好ましい。 In addition, in order to obtain the fine powder of the said particle size, it can obtain by refine | miniaturizing various food raw materials or powder raw materials using various grinders, and sieving as needed.
On the other hand, in order to obtain coarse powder having the above particle diameter, various food raw materials can be crushed using various pulverizers and, if necessary, obtained by sieving. There is also a method of crystallization from an aqueous solution of a food material so as to obtain a corresponding particle size. Furthermore, it may be granulated using various binders so as to have a corresponding particle size as long as it does not exhibit disintegration.
In the present invention, it is preferable to select and use a powder material having the above particle size in advance from the viewpoint of producing a stable fat and oil composition for kneading food dough.

なお、本発明では上記平均粒径が１００μｍ以下の不溶性微粒粉末としては澱粉類を使用することが好ましい。
上記澱粉類としては、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉などの小麦粉、ライ麦粉、大麦粉、米粉などのその他の穀粉類、アーモンド粉、へーゼルナッツ粉、カシューナッツ粉、オーナッツ粉、松実粉などの堅果粉、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、小麦澱粉、甘藷澱粉、サゴ澱粉、米澱粉、モチ米澱粉などの澱粉や、ばい焼、α化処理、分解処理、エーテル化処理、エステル化処理、架橋処理、微細化、グラフト化処理などの中から選ばれた１種又は２種以上の処理を施した加工澱粉や化工澱粉等が挙げられるが、本発明では、澱粉類中、小麦粉を５０質量％以上使用することが好ましく、７０質量％以上がより好ましく、１００質量％がさらに好ましい。
また、上記澱粉類は、不溶性を高めるために、ばい焼及び／又は架橋処理されたものであることが好ましく、より好ましくはばい焼されたものであることが好ましい。
すなわち、ばい焼された小麦粉類であることが最も好ましい。 In the present invention, starch is preferably used as the insoluble fine powder having an average particle diameter of 100 μm or less.
Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, durum flour, whole grain flour, other flour such as rye flour, barley flour, rice flour, almond flour, hazelnut flour, cashew nut flour , Nutnuts, pine nuts and other nut flours, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc., roasted, pregelatinized, decomposed, Examples include etherified, esterified, cross-linked, refined, and grafted processed starches and modified starches that have been subjected to one or more treatments. In the present invention, In starch, it is preferable to use 50 mass% or more of wheat flour, 70 mass% or more is more preferable, and 100 mass% is more preferable.
The starches are preferably roasted and / or cross-linked in order to increase insolubility, and more preferably roasted.
That is, roasted flour is most preferable.

一方、本発明では、上記平均粒径が２００μｍ以上の水可溶性粗粒粉末として糖類及び／又は塩類を使用することが好ましい。
上記糖類としては、上白糖、グラニュー糖、コーヒーシュガー、蔗糖、粉末はちみつ、ブドウ糖、果糖、黒糖、麦芽糖、乳糖、シクロデキストリン、還元澱粉糖化物、還元糖、ポリデキストロース、還元乳糖、ソルビトール、キシリトール、マルチトール、エリスリトール、マンニトール、キャラメル、かえで糖、オリゴ糖、キシロース、トレハロース、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、キシロオリゴ糖、アラビノース、パラチノースオリゴ糖、アガロオリゴ糖、キチンオリゴ糖、乳果オリゴ糖、ヘミセルロース、イソマルトオリゴ糖、マルトオリゴ糖、カップリングシュガー、ラフィノース、ラクチュロース、テアンデオリゴ糖、ゲンチオリゴ糖等が挙げられ、これらの中から選ばれた１種または２種以上を用いることができるがグラニュー糖を用いることが好ましい。
また、上記塩類としては、食塩、海塩、岩塩や塩化カリウム等を挙げることができるが、食塩を使用することが好ましい。 On the other hand, in the present invention, it is preferable to use saccharides and / or salts as the water-soluble coarse powder having an average particle size of 200 μm or more.
Examples of the sugars include sucrose, granulated sugar, coffee sugar, sucrose, powdered honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, reduced starch saccharified product, reducing sugar, polydextrose, reducing lactose, sorbitol, xylitol, Maltitol, erythritol, mannitol, caramel, maple sugar, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, whey oligosaccharide, Examples include hemicellulose, isomaltoligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose, thendeoligosaccharide, gentigooligosaccharide, etc., and one or more selected from these can be used. It can be preferably used granulated sugar.
Examples of the salts include sodium chloride, sea salt, rock salt, potassium chloride and the like, but it is preferable to use sodium chloride.

本発明の食品生地練込用油脂組成物は、上記平均粒径が１００μｍ以下の不溶性微粒粉末と、上記平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、５：９５〜４９：５１、好ましくは２０：８０〜４９：５１、より好ましくは２０：８０〜４０：６０の質量比（平均粒径が１００μｍ以下の不溶性微粒粉末：平均粒径が２００μｍ以上の水可溶性粗粒粉末）で、且つ、食用油脂１００質量部に対し、合計して１００〜５００質量部、好ましくは１５０〜３００質量部、さらに好ましくは２００〜３００質量部含有する。
ここで、５：９５よりも上記平均粒径が１００μｍ以下の不溶性微粒粉末の比が少ないと、もろい物性になってしまい、４９：５１よりも上記平均粒径が１００μｍ以下の不溶性微粒粉末の比が大きいと十分な解れ性が得られないことに加え、とくにパン生地に添加した場合に分散性が悪いという問題がある。
また、食用油脂１００質量部に対し、上記２種の粉末素材の合計量が１００質量部未満であると十分な解れ性が得られず、また５００質量部を超えると、そぼろ状となってしまう。 The fat and oil composition for kneading food dough of the present invention comprises a powder material having two types of particle sizes, the insoluble fine particle having an average particle size of 100 μm or less and the water-soluble coarse particle powder having an average particle size of 200 μm or more. 5:95 to 49:51, preferably 20:80 to 49:51, more preferably 20:80 to 40:60 (ratio of insoluble fine particles having an average particle size of 100 μm or less: average particle size of 200 μm or more) Water-soluble coarse powder) and 100 to 500 parts by mass, preferably 150 to 300 parts by mass, and more preferably 200 to 300 parts by mass with respect to 100 parts by mass of edible fats and oils.
Here, if the ratio of the insoluble fine particle powder having an average particle diameter of 100 μm or less is smaller than 5:95, brittle physical properties are obtained, and the ratio of the insoluble fine particle powder having an average particle diameter of 100 μm or less than 49:51 is obtained. In addition to being unable to obtain sufficient unraveling properties, there is a problem that dispersibility is poor particularly when added to bread dough.
Further, if the total amount of the above two kinds of powder materials is less than 100 parts by mass with respect to 100 parts by mass of edible fats and oils, sufficient unraveling properties cannot be obtained, and if it exceeds 500 parts by mass, it becomes a tangled shape. .

なお、本発明の食品生地練込用油脂組成物における、上記平均粒径が１００μｍ以下の不溶性微粒粉末の含有量は、良好な可塑性を得るために、食用油脂１００質量部に対し好ましくは２４０質量部以下、より好ましくは１４０質量部以下とする。   The content of the insoluble fine powder having an average particle size of 100 μm or less in the oil composition for kneading food dough of the present invention is preferably 240 parts by mass with respect to 100 parts by mass of edible oils and fats in order to obtain good plasticity. Part or less, more preferably 140 parts by weight or less.

なお、本発明の食品生地練込用油脂組成物は、上記２種の粉末素材以外の粉末素材を含むものであってもよいが、良好な解れ性を得るためには、上記２種以外の粉末素材は、全粉末素材中、１５質量％以下とすることが好ましく、より好ましくは１０質量％以下とする。
とくに、平均粒径が２００μｍ未満の水可溶性微粒粉末については、全粉末素材中、好ましくは１０質量％以下、より好ましくは５質量％以下とする。また、平均粒径が１００μｍ超の不溶性粗粒粉末については、全粉末素材中、好ましくは５質量％以下、より好ましくは２質量％以下とする。とくに、平均粒径が１００μｍを超え２００μｍ未満の粉末素材については、全粉末素材中、合計して５質量％以下、より好ましくは２質量％以下、さらに好ましくは１質量％未満とする。
また、粉末乳化剤、粉末油脂などの油溶性の粉末については、好ましくは１５質量％以下、より好ましくは１０質量％以下とする。 In addition, although the fats and oils composition for food dough kneading | mixing of this invention may contain powder raw materials other than the said 2 types of powder raw material, in order to obtain favorable unraveling property, it is other than said 2 types. The powder material is preferably 15% by mass or less, more preferably 10% by mass or less, based on the total powder material.
In particular, the water-soluble fine particle powder having an average particle size of less than 200 μm is preferably 10% by mass or less, more preferably 5% by mass or less in the whole powder material. In addition, the insoluble coarse particle powder having an average particle size of more than 100 μm is preferably 5% by mass or less, more preferably 2% by mass or less in the whole powder material. In particular, for powder materials having an average particle size of more than 100 μm and less than 200 μm, the total is 5% by mass or less, more preferably 2% by mass or less, and even more preferably less than 1% by mass in all powder materials.
Moreover, about oil-soluble powders, such as a powder emulsifier and powder fat, Preferably it is 15 mass% or less, More preferably, you may be 10 mass% or less.

本発明の食品生地練込用油脂組成物の製造方法について述べる。
本発明の食品生地練込用油脂組成物は、食用油脂中に、上記平均粒径が１００μｍ以下の不溶性微粒粉末と、上記平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、５：９５〜４９：５１、好ましくは２０：８０〜４９：５１、より好ましくは２０：８０〜４０：６０の質量比で、且つ、食用油脂１００質量部に対し、合計して１００〜５００質量部、好ましくは１５０〜３００質量部、さらに好ましくは２００〜３００質量部分散させることによって得ることができる。 The manufacturing method of the oil-fat composition for kneading | mixing food dough of this invention is described.
The fat and oil composition for kneading food dough of the present invention has two types of particle sizes, an insoluble fine particle having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more. 5:95 to 49:51, preferably 20:80 to 49:51, more preferably 20:80 to 40:60, and more preferably 20:80 to 40:60 with respect to 100 parts by weight of edible oils and fats. 100 to 500 parts by mass, preferably 150 to 300 parts by mass, and more preferably 200 to 300 parts by mass.

ここで食用油脂中に上記２種の粉末素材を分散させる方法は、マーガリン、バター、ショートニング、ラード、ヘット等の可塑性油脂組成物を製造する際に上記２種の粉末素材を添加・混合してから急冷可塑化する方法や、あるいは液状〜流動状の食用油脂に上記２種の粉末素材を添加し、混合、分散する方法であってもよいが、好ましくはマーガリン、バター、ショートニング、ラード、ヘット等の可塑性油脂組成物、特に好ましくはショートニングに上記２種の粉末素材を添加し、混合、分散する方法であることが好ましい。   Here, the method of dispersing the two kinds of powder materials in the edible fat is to add and mix the two kinds of powder materials when manufacturing a plastic fat composition such as margarine, butter, shortening, lard, and head. May be a method of rapid cooling plasticization, or a method of adding the above two powder materials to a liquid to fluid edible oil and fat, mixing and dispersing, preferably margarine, butter, shortening, lard, head It is preferable that the above two types of powder materials are added to, and mixed and dispersed in a plastic oil / fat composition such as

なお、２種の粉末素材は予め混合してから食用油脂に添加してもよく、また、粗粒粉末を添加、混合後に、微粒粉末を添加、混合してもよく、また、微粒粉末を添加、混合後に粗粒粉末を添加、混合してもよいが、２種の粉末は予め混合してから食用油脂に添加することが、食用油脂中に２種の粉末を、より均質に分散可能な点で好ましい。   In addition, two kinds of powder materials may be mixed in advance and then added to edible fats and oils, or coarse powder may be added, fine powder may be added and mixed after mixing, and fine powder may be added. The coarse powder may be added and mixed after mixing, but it is possible to disperse the two types of powder in the edible fat more uniformly by adding the two types of powder in advance and then adding them to the edible fat. This is preferable.

また、粉末素材を添加する前、又は添加した後に、クリーミングや強制的な気泡の導入により比重を下げる操作を行ってもよい。   Further, before or after the addition of the powder material, an operation of lowering the specific gravity by creaming or forced introduction of bubbles may be performed.

このようにして得られた食品生地練込用油脂組成物は、例えばハンバーグ、ミートボール、肉団子、ミートローフ、ミートパテ、チキンナゲット、ミートコロッケ、メンチカツ、つくね、ハム、ソーセージ、ウインナーなどの畜肉及び水産加工生地、食パン、菓子パン、デニッシュ・ペストリー、ブリオッシュ、バラエティーブレッド、バターロール、ソフトロール、ハードロール、スイートロール、米菓、蒸しパン、蒸しケーキ、パイ、どら焼、今川焼き、ホットケーキ、クレープ、バターケーキ、スポンジケーキ、クッキー、ビスケット、クッキー、クラッカー、乾パン、プレッツエル、カットパン、ウェハース、サブレ、マカロン、シュー、ドーナツ、ワッフル、スコーン、発酵菓子、ピザ生地、中華饅頭等などのベーカリー生地、うどん、中華麺、そば、そうめん、冷麦、冷麺、ビーフン、きしめん、ちゃんぽん、にゅう麺、マカロニ、パスタ、スパゲッティーなどの麺類生地、餃子の皮、しゅうまいの皮、ラビオリの皮、ワンタンの皮、春巻きの皮などの惣菜生地、餅、求肥、団子などの餅生地などの食品生地全般に使用可能であるが、ベーカリー生地に添加した際の分散性に優れるため、特にベーカリー練込用として好適に使用される。なかでも食パン、菓子パン、デニッシュ・ペストリー、ブリオッシュ、バラエティーブレッド、バターロール、ソフトロール、ハードロール、スイートロール、蒸しパン、乾パン、カットパン、イーストドーナツ、ワッフル、スコーン、発酵菓子等などの製パン練込用として好適に使用される。   The fat and oil composition for kneading food dough obtained in this way is, for example, hamburger, meatballs, meat dumplings, meat loaf, meat patties, chicken nuggets, meat croquettes, meat cutlets, meatballs, ham, sausage, wiener and other meat and fish processing Dough, bread, sweet bread, Danish pastry, brioche, variety bread, butter roll, soft roll, hard roll, sweet roll, rice cracker, steamed bread, steamed cake, pie, dorayaki, Imagawa-yaki, hot cake, crepe, butter cake , Sponge cake, cookies, biscuits, cookies, crackers, dry bread, pretzels, cut bread, wafers, sables, macaroons, choux, donuts, waffles, scones, fermented confectionery, pizza dough, Chinese buns, etc. Noodles, Chinese noodles, buckwheat, somen noodles, cold wheat, cold noodles, rice noodles, kishimen, champon, noodles, macaroni, pasta, spaghetti Can be used for food dough in general, such as spring roll skins, and other doughs such as rice cakes, fertilizers, dumplings, etc., but because of its excellent dispersibility when added to bakery dough, it is particularly suitable for bakery kneading used. Above all, bread making such as bread, sweet bread, Danish pastry, brioche, variety bread, butter roll, soft roll, hard roll, sweet roll, steamed bread, dry bread, cut bread, yeast donut, waffle, scone, fermented confectionery, etc. It is preferably used for use.

本発明の食品生地練込用油脂組成物をベーカリー練込用、とくに製パン練込用として使用する際のベーカリー生地への添加量は、ベーカリー生地に使用する原料穀粉１００質量部に対し、好ましくは５〜４０質量部、より好ましくは１０〜４０質量部、更に好ましくは１０〜３０質量部である。なお、上記「ベーカリー生地に使用する原料穀粉」の中には、本発明の食品生地練込用油脂組成物に含まれる穀粉は含まないものとする。   The amount of addition to the bakery dough when the oil composition for kneading the food dough of the present invention is used for bakery kneading, particularly for bread kneading, is preferably with respect to 100 parts by mass of raw material flour used for the bakery dough Is 5 to 40 parts by mass, more preferably 10 to 40 parts by mass, and still more preferably 10 to 30 parts by mass. In addition, in the said "raw material flour used for bakery dough", the flour contained in the oil-fat composition for kneading | mixing food dough of this invention shall not be included.

また、製パン練込用として使用する場合、製パン工程における本発明の食品生地練込用油脂組成物の添加時期は、通常の油脂組成物のと同様、ミキシングの終期のグルテンがしっかり出てからの添加が基本であるが、ブリオッシュ等のリッチな配合のパンを製造する場合は、本発明の食品生地練込用油脂組成物を使用したベーシックスイートドウ方式とすることもできる。   In addition, when used for bread kneading, the addition time of the oil composition for kneading the food dough of the present invention in the bread making process is the same as that for normal oil composition, so that the final gluten of mixing is firmly output. The basic sweet dough method using the oil composition for kneading food dough according to the present invention can also be used in the case of producing a rich bread such as brioche.

以下に実施例および比較例をあげて、本発明をさらに詳しく説明するが、本発明はこれらの実施例に制限されるものではない。   EXAMPLES The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

（実施例１）
２０℃に調温したショートニング（食用油脂９９質量％、グリセリンモノ脂肪酸エステル１質量％）（油脂配合はヨウ素価６０のパーム分別軟部油のランダムエステル交換油脂：パームステアリン＝９５：５）（使用油脂の１０℃のＳＦＣ＝３１％、２０℃のＳＦＣ＝１６％）３０質量部をミキサーボウルに入れ、ビーターを装着したたて型ミキサーを用いて比重が０．７になるまでクリーミングを行なった。ここで、あらかじめ混合しておいた、ジアセチル酒石酸モノグリセリド粉末（油溶性粉末・平均粒径１００μｍ）１質量部、グリセリンモノ脂肪酸エステル粉末（油溶性粉末・平均粒径２００μｍ）４質量部、ばい焼小麦粉（不溶性微粒粉末・平均粒径６０μｍ）１５質量部、グラニュー糖（水可溶性粗粒粉末・平均粒径４５０μｍ）５０質量部からなる混合粉末を添加し、低速で攪拌を２分行なった後、中速２分攪拌を行ない、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２３：７７の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する本発明の食品生地練込用油脂組成物Ａを得た。なお、得られた食品生地練込用油脂組成物Ａは下記のベーカリー生地混合試験に供した。 Example 1
Shortening adjusted to 20 ° C. (edible oils and fats 99% by mass, glycerin monofatty acid ester 1% by mass) (oils and fats are random transesterified oils of palm fraction soft part oil having an iodine value of 60: palm stearin = 95: 5) 30 mass parts of 10 ° C. SFC = 31% and 20 ° C. SFC = 16%) was placed in a mixer bowl, and creaming was performed using a vertical mixer equipped with a beater until the specific gravity became 0.7. Here, 1 part by mass of diacetyltartaric acid monoglyceride powder (oil-soluble powder, average particle size 100 μm), 4 parts by mass of glycerin monofatty acid ester powder (oil-soluble powder, average particle size 200 μm), roasted wheat flour previously mixed After adding a mixed powder consisting of 15 parts by weight (insoluble fine powder / average particle size 60 μm) and 50 parts by weight granulated sugar (water-soluble coarse particle powder / average particle size 450 μm), stirring at low speed for 2 minutes, Stirring at a high speed for 2 minutes, a powder material having two types of particle size, an insoluble fine particle powder having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more, in a mass ratio of 23:77, And the oil-and-fat composition A for food dough kneading of this invention which contains 217 mass parts in total with respect to 100 mass parts of edible fats and oils was obtained. In addition, the obtained fat and oil composition A for kneading | mixing food dough was used for the following bakery dough mixing test.

（実施例２）
実施例１で使用したばい焼小麦粉に代えて、薄力粉（不溶性微粒粉末・平均粒径５５μｍ）を使用した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２３：７７の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する本発明の食品生地練込用油脂組成物Ｂを得た。なお、得られた食品生地練込用油脂組成物Ｂは下記のベーカリー生地混合試験に供した。 (Example 2)
Insoluble fine powder having an average particle size of 100 μm or less in the same manner as in Example 1 except that a thin flour (insoluble fine powder, average particle size 55 μm) was used instead of the roasted wheat flour used in Example 1. And a total of 217 parts by mass of a powder material having two types of particle diameters of a water-soluble coarse particle powder having an average particle diameter of 200 μm or more at a mass ratio of 23:77 and 100 parts by mass of edible fats and oils The oil and fat composition B for kneading food dough of the present invention was obtained. In addition, the obtained fat and oil composition B for kneading food dough was subjected to the following bakery dough mixing test.

（実施例３）
実施例１で使用したグラニュー糖５０質量部を、食塩（水可溶性粗粒粉末・平均粒径４２０μｍ）１２質量部とグラニュー糖３８質量部の混合物に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２３：７７の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する本発明の食品生地練込用油脂組成物Ｃを得た。なお、得られた食品生地練込用油脂組成物Ｃは下記のベーカリー生地混合試験に供した。 (Example 3)
The same composition and as in Example 1 except that 50 parts by weight of granulated sugar used in Example 1 were changed to a mixture of 12 parts by weight of salt (water-soluble coarse powder / average particle size 420 μm) and 38 parts by weight of granulated sugar. In a manufacturing method, an insoluble fine powder having an average particle diameter of 100 μm or less and a water-soluble coarse powder having an average particle diameter of 200 μm or more are mixed in a mass ratio of 23:77 and edible fats and oils. The oil-and-fat composition C for food dough kneading of the present invention containing 217 parts by mass in total with respect to 100 parts by mass was obtained. The obtained fat and oil composition C for kneading food dough was subjected to the following bakery dough mixing test.

（実施例４）
実施例１におけるばい焼小麦粉の添加量を１５質量部から５質量部に、グラニュー糖の添加量を５０質量部から６０質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、８：９２の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する本発明の食品生地練込用油脂組成物Ｄを得た。なお、得られた食品生地練込用油脂組成物Ｄは下記のベーカリー生地混合試験に供した。 Example 4
In the same composition and production method as in Example 1 except that the addition amount of roasted flour in Example 1 was changed from 15 parts by mass to 5 parts by mass, and the addition amount of granulated sugar was changed from 50 parts by mass to 60 parts by mass. A powder material having two particle sizes, an insoluble fine particle having a particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more, in a mass ratio of 8:92 and 100 parts by mass of edible fats and oils On the other hand, the oil and fat composition D for kneading food dough of the present invention containing 217 parts by mass in total was obtained. The obtained oil and fat composition D for kneading food dough was subjected to the following bakery dough mixing test.

（実施例５）
実施例１におけるばい焼小麦粉の添加量を１５質量部から３０質量部に、グラニュー糖の添加量を５０質量部から３５質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、４６：５４の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する本発明の食品生地練込用油脂組成物Ｅを得た。なお、得られた食品生地練込用油脂組成物Ｅは下記のベーカリー生地混合試験に供した。 (Example 5)
In the same composition and production method as in Example 1 except that the addition amount of roasted flour in Example 1 was changed from 15 parts by mass to 30 parts by mass, and the addition amount of granulated sugar was changed from 50 parts by mass to 35 parts by mass. A powder material having two particle sizes, an insoluble fine particle having a particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more, in a mass ratio of 46:54 and 100 parts by weight of edible fats and oils On the other hand, the oil-and-fat composition E for food dough kneading of the present invention containing 217 parts by mass in total was obtained. In addition, the obtained fat and oil composition E for kneading food dough was subjected to the following bakery dough mixing test.

（比較例１）
実施例１におけるばい焼小麦粉の添加量を１５質量部から２．５質量部に、グラニュー糖の添加量を５０質量部から６２．５質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、４：９６の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する比較例の食品生地練込用油脂組成物Ｆを得た。なお、得られた食品生地練込用油脂組成物Ｆは下記のベーカリー生地混合試験に供した。 (Comparative Example 1)
The same composition and example as in Example 1 except that the addition amount of roasted wheat flour in Example 1 was changed from 15 parts by mass to 2.5 parts by mass, and the addition amount of granulated sugar was changed from 50 parts by mass to 62.5 parts by mass. In a manufacturing method, an insoluble fine particle having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more are mixed with a powder material having a particle size of 4:96 and an edible oil and fat. The oil-and-fat composition F for food dough kneading of the comparative example which contains 217 mass parts in total with respect to 100 mass parts was obtained. In addition, the obtained oil-fat composition F for kneading | mixing food dough was used for the following bakery dough mixing test.

（比較例２）
実施例１におけるばい焼小麦粉の添加量を１５質量部から３５質量部に、グラニュー糖の添加量を５０質量部から３０質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、５４：４６の質量比で、且つ、食用油脂１００質量部に対し、合計して２１７質量部含有する比較例の食品生地練込用油脂組成物Ｇを得た。なお、得られた食品生地練込用油脂組成物Ｇは下記のベーカリー生地混合試験に供した。 (Comparative Example 2)
In the same composition and production method as in Example 1 except that the addition amount of roasted wheat flour in Example 1 was changed from 15 parts by mass to 35 parts by mass, and the addition amount of granulated sugar was changed from 50 parts by mass to 30 parts by mass. A powder material having two particle sizes, an insoluble fine particle powder having a particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more, in a mass ratio of 54:46 and 100 parts by mass of edible fats and oils On the other hand, the oil-and-fat composition G for food dough kneading of the comparative example which contains 217 mass parts in total was obtained. In addition, the obtained oil-fat composition G for kneading | mixing food dough was used for the following bakery dough mixing test.

（比較例３）
実施例１におけるばい焼小麦粉及びグラニュー糖を無添加とし、代わりに上白糖（水可溶性粉末・平均粒径１５０μｍ）６５質量部を配合した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末も、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材も含有しない比較例の食品生地練込用油脂組成物Ｈを得た。なお、得られた食品生地練込用油脂組成物Ｈは下記のベーカリー生地混合試験に供した。 (Comparative Example 3)
In the same composition and production method as in Example 1, except that the roasted wheat flour and granulated sugar in Example 1 were not added, and 65 parts by weight of sucrose (water-soluble powder, average particle size 150 μm) was blended instead. An oil-and-fat composition H for kneading food dough of Comparative Example, which does not contain insoluble fine powder having a diameter of 100 μm or less and water-soluble coarse powder having an average particle diameter of 200 μm or more and two kinds of powder materials, was obtained. The obtained fat and oil composition H for kneading food dough was subjected to the following bakery dough mixing test.

（比較例４）
実施例１におけるばい焼小麦粉を上白糖に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末を含有するが、平均粒径が２００μｍ以上の水可溶性粗粒粉末を含有しない比較例の食品生地練込用油脂組成物Ｉを得た。なお、得られた食品生地練込用油脂組成物Ｉは下記のベーカリー生地混合試験に供した。 (Comparative Example 4)
The insoluble fine powder having an average particle size of 100 μm or less is contained in the same composition and production method as in Example 1 except that the roasted wheat flour in Example 1 is changed to fine sucrose, but is soluble in water having an average particle size of 200 μm or more. The oil-and-fat composition I for food dough kneading of the comparative example which does not contain a coarse powder was obtained. The obtained fat and oil composition I for kneading food dough was subjected to the following bakery dough mixing test.

（比較例５）
実施例１におけるグラニュー糖を上白糖に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末を含有せず、平均粒径が２００μｍ以上の水可溶性粗粒粉末を含有する比較例の食品生地練込用油脂組成物Ｊを得た。なお、得られた食品生地練込用油脂組成物Ｊは下記のベーカリー生地混合試験に供した。 (Comparative Example 5)
Except that the granulated sugar in Example 1 was changed to super white sugar, the water-soluble crude having an average particle diameter of 200 μm or more without containing an insoluble fine powder having an average particle diameter of 100 μm or less in the same composition and production method as in Example 1. The oil-fat composition J for food dough kneading of the comparative example containing granule powder was obtained. The obtained fat and oil composition J for kneading food dough was subjected to the following bakery dough mixing test.

（比較例６）
実施例１におけるばい焼小麦粉を粉糖（水可溶性微粒粉末・平均粒径６０μｍ）に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の粉末が不溶性微粒粉末ではなく水可溶性微粒粉末である比較例の食品生地練込用油脂組成物Ｋを得た。得られた食品生地練込用油脂組成物Ｋは品温２５℃においてやや軟らかい不十分な可塑性を有していた。なお、得られた食品生地練込用油脂組成物Ｋは下記のベーカリー生地混合試験に供した。 (Comparative Example 6)
A powder having an average particle size of 100 μm or less is an insoluble fine powder except that the roasted wheat flour in Example 1 is changed to powdered sugar (water-soluble fine particle powder / average particle size 60 μm). The oil-and-fat composition K for food dough kneading of the comparative example which is water-soluble fine particle powder was obtained. The obtained oil-and-fat composition K for kneading food dough had a slightly soft and insufficient plasticity at a product temperature of 25 ° C. The obtained oil and fat composition K for kneading food dough was subjected to the following bakery dough mixing test.

（実施例６）
実施例１におけるショートニングを３０質量部から３５質量部に、グラニュー糖の添加量を５０質量部から４５質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２５：７５の質量比で、且つ、食用油脂１００質量部に対し、合計して１７１質量部含有する本発明の食品生地練込用油脂組成物Ｌを得た。なお、得られた食品生地練込用油脂組成物Ｌは下記のベーカリー生地混合試験に供した。 (Example 6)
The average particle size was 100 μm or less in the same composition and production method as in Example 1 except that the shortening in Example 1 was changed from 30 parts by mass to 35 parts by mass and the addition amount of granulated sugar was changed from 50 parts by mass to 45 parts by mass. Insoluble fine-grained powder and water-soluble coarse-grained powder having an average particle diameter of 200 μm or more are totaled in a mass ratio of 25:75 and 100 parts by mass of edible fats and oils. An oil and fat composition L for kneading food dough of the present invention containing 171 parts by mass was obtained. The obtained fat and oil composition L for kneading food dough was subjected to the following bakery dough mixing test.

（実施例７）
実施例１におけるショートニングを３０質量部から２５質量部に、ばい焼小麦粉の添加量を１５質量部から１７質量部に、グラニュー糖の添加量を５０質量部から５３質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２４：７６の質量比で、且つ、食用油脂１００質量部に対し、合計して２８０質量部含有する本発明の食品生地練込用油脂組成物Ｍを得た。なお、得られた食品生地練込用油脂組成物Ｍは下記のベーカリー生地混合試験に供した。 (Example 7)
Implemented except that the shortening in Example 1 was changed from 30 parts by mass to 25 parts by mass, the addition amount of roasted flour was changed from 15 parts by mass to 17 parts by mass, and the addition amount of granulated sugar was changed from 50 parts by mass to 53 parts by mass. A mass of 24:76 with a powder material having two types of particle size, an insoluble fine particle having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more, in the same composition and production method as in Example 1. The oil-and-fat composition M for kneading food dough of the present invention containing 280 parts by mass in total with respect to 100 parts by mass of edible oils and fats was obtained. The obtained fat and oil composition M for kneading food dough was subjected to the following bakery dough mixing test.

（実施例８）
実施例１におけるショートニングを３０質量部から２０質量部に、ばい焼小麦粉の添加量を１５質量部から１７質量部に、グラニュー糖の添加量を５０質量部から５８質量部に変更した以外は実施例１と同様の配合・製法で、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２３：７７の質量比で、且つ、食用油脂１００質量部に対し、合計して３７５質量部含有する本発明の食品生地練込用油脂組成物Ｎを得た。なお、得られた食品生地練込用油脂組成物Ｎは下記のベーカリー生地混合試験に供した。 (Example 8)
Implemented except that the shortening in Example 1 was changed from 30 parts by mass to 20 parts by mass, the addition amount of roasted wheat flour was changed from 15 parts by mass to 17 parts by mass, and the addition amount of granulated sugar was changed from 50 parts by mass to 58 parts by mass. A mass of 23:77 was prepared by mixing powder materials having two particle sizes, an insoluble fine particle having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more, in the same composition and production method as in Example 1. The oil-and-fat composition N for kneading the food dough of the present invention containing 375 parts by mass in total with respect to 100 parts by mass of the edible oil-fat was obtained. The obtained oil and fat composition N for kneading food dough was subjected to the following bakery dough mixing test.

＜ベーカリー生地混合試験＞
下記の配合・製法で食パン生地を製造する際の、食品生地練込用油脂組成物の解れ性および分散性について、下記の評価方法にしたがって評価を行ない、結果を表１に記載した。 <Bakery dough mixing test>
The unraveling property and dispersibility of the oil-and-fat composition for kneading food dough when producing bread dough by the following blending and manufacturing method were evaluated according to the following evaluation methods, and the results are shown in Table 1.

[プルマン型食パン生地の配合・製法]
強力粉（カメリア：日清製粉製）７０質量部、生イースト２質量部、イーストフード０．１質量部及び水４０質量部をミキサーボウルに投入し、フックを使用し、低速で２分、中速で２分混合し、中種生地を得た。捏ね上げ温度は２４℃であった。この中種生地を生地ボックスに入れ、温度２８℃、相対湿度８５％の恒温室で、４時間中種醗酵を行なった。終点温度は２９℃であった。この中種醗酵の終了した生地を再びミキサーボウルに投入し、更に、強力粉（イーグル：日本製粉製）３０質量部、上白糖５質量部、脱脂粉乳２質量部、食塩１．８質量部及び水２５質量部を添加し、低速で３分、中速で３分本捏ミキシングした。ここで、食品生地練込用油脂組成物１５質量部を投入し、フックを使用し、低速で３分、中速で３分、高速で１分ミキシングを行ない、食パン生地を得た。得られた食パン生地の捏ね上げ温度は２８℃であった。
なお、食塩を含有する食品生地練込用油脂組成物Ｃについては、生地配合における食塩１．８質量部を無添加とした。 [Pullman type bread dough blending and manufacturing method]
70 parts by weight of strong flour (Camelia: made by Nisshin Flour Milling), 2 parts by weight of raw yeast, 0.1 part by weight of yeast food and 40 parts by weight of water are put into a mixer bowl, using a hook, 2 minutes at low speed, medium speed And mixed for 2 minutes to obtain a medium-sized dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium seed fermentation is again put into the mixer bowl, and further 30 parts by weight of strong powder (Eagle: made by Nippon Flour), 5 parts by weight of white sucrose, 2 parts by weight of skim milk powder, 1.8 parts by weight of salt and water. 25 parts by mass was added, and the mixture was mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 15 parts by mass of a fat and oil composition for kneading food dough was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain bread dough. The kneading temperature of the resulting bread dough was 28 ° C.
In addition, about the oil-and-fat composition C for food dough kneading | mixing containing salt, 1.8 mass parts of salt in dough mixing | blending was made unadded.

[解れ性評価]
食品生地練込用油脂組成物を添加してから完全に練りこまれるまでの状態を目視観察した。
[分散性評価１]
食品生地練込用油脂組成物が食パン生地に練りこまれた時点の油脂組成物の状態を下記の評価基準にしたがって評価した。
○：均質に練りこまれた。
△：一部はそぼろ状のまま練りこまれた。
×：一部は塊状のまま練りこまれた。
[分散性評価２]
食品生地練込用油脂組成物を添加してから完全に練りこまれるまでの時間を下記評価基準にしたがって評価した。
◎：低速３分ミキシング中に練りこまれた。
◎−：中速１分ミキシング中に練りこまれた。
○：中速３分ミキシング中に練りこまれた。
△：高速１分ミキシング中に練りこまれた。
×：高速１分ミキシングでも練りこまれなかったため時間を延長した。 [Unraveling evaluation]
The state from the addition of the fat and oil composition for kneading food dough to the complete kneading was visually observed.
[Dispersibility evaluation 1]
The state of the oil and fat composition when the oil and fat composition for kneading food dough was kneaded into the bread dough was evaluated according to the following evaluation criteria.
○: Kneaded uniformly.
Δ: Some were kneaded in a crumbly state.
X: A part was kneaded as a lump.
[Dispersibility evaluation 2]
The time from the addition of the oil composition for kneading food dough to the complete kneading was evaluated according to the following evaluation criteria.
A: Kneaded during mixing at low speed for 3 minutes.
-: Kneaded during mixing at medium speed for 1 minute.
○: Kneaded during mixing at medium speed for 3 minutes.
Δ: kneaded during high-speed mixing for 1 minute.
X: The time was extended because it was not kneaded even at high-speed mixing for 1 minute.

上記の試験結果からわかるように、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、５：９５〜４９：５１の質量比で、且つ、食用油脂１００質量部に対し、合計して１００〜５００質量部含有する、本発明の食品生地練込用油脂組成物は、十分な解れ性を有し、パン生地に添加した際の分散性（油脂組成物が生地中にすばやく均質に練りこまれること）が良好である。（実施例１〜８参照）
とくに、平均粒径が１００μｍ以下の不溶性微粒粉末と、上記平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、２０：８０〜４０：６０の質量比で、且つ、食用油脂１００質量部に対し、合計して２００〜３００質量部含有する食品生地練込用油脂組成物は、良好な解れ性を有し、パン生地に添加した際の分散性が優れている。（実施例１〜３、７）
それに対し、平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材の質量比が５：９５〜４９：５１の質量比の範囲外である場合（比較例１、２参照）や、２種の粉末素材ではなく、単種の粉末素材を使用した場合（比較例３参照）は十分な解れ性が得られず、パン生地に添加した場合の分散性は不良であった。
また、２種の平均粒径の粉末素材を５：９５〜４９：５１の質量比で含有するが、平均粒径が近接している場合（比較例４、５参照）はある程度の解れ性を有しているが、パン生地に添加した場合の分散性は不良であった。
なお、平均粒径が１００μｍ以下の不溶性微粒粉末に代えて、同粒径の水可溶性微粒粉末を使用した場合（比較例６）は、十分な解れ性は有しているが、パン生地に添加した場合の分散性が不良であった。 As can be seen from the above test results, a powder material having two types of particle size of 5:95 to 49: an insoluble fine particle having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more are used. The fat and oil composition for kneading food dough of the present invention containing a total mass of 100 to 500 parts by mass with respect to 100 parts by mass of edible fats and oils having a mass ratio of 51 has sufficient unraveling properties. Dispersibility when added (oil composition is kneaded quickly and uniformly into the dough) is good. (See Examples 1-8)
In particular, an insoluble fine particle powder having an average particle diameter of 100 μm or less and a water-soluble coarse particle powder having an average particle diameter of 200 μm or more are mixed in a mass ratio of 20:80 to 40:60, And the fats and oils composition for kneading | mixing foodstuff containing 200-300 mass parts in total with respect to 100 mass parts of edible fats and oils has the favorable unraveling property, and the dispersibility when added to bread dough is excellent. . (Examples 1-3, 7)
On the other hand, the mass ratio of the powder material of the two types of particle sizes of the insoluble fine particle powder having an average particle size of 100 μm or less and the water-soluble coarse particle powder having an average particle size of 200 μm or more is a mass ratio of 5:95 to 49:51. If it is out of the range (see Comparative Examples 1 and 2), or if a single powder material is used instead of two powder materials (see Comparative Example 3), sufficient unraveling properties cannot be obtained, and bread dough The dispersibility when added to was poor.
In addition, two kinds of powder materials having an average particle diameter are contained in a mass ratio of 5:95 to 49:51. However, when the average particle diameters are close to each other (see Comparative Examples 4 and 5), a certain degree of unraveling is achieved. However, dispersibility when added to bread dough was poor.
In addition, when water-soluble fine particle powder having the same particle size was used in place of the insoluble fine particle having an average particle size of 100 μm or less (Comparative Example 6), it was sufficiently undissolved but added to bread dough. In some cases, the dispersibility was poor.

Claims (4)

平均粒径が１００μｍ以下の不溶性微粒粉末と、平均粒径が２００μｍ以上の水可溶性粗粒粉末の２種の粒径の粉末素材を、５：９５〜４９：５１の質量比で、且つ、食用油脂１００質量部に対し、合計して１００〜５００質量部含有することを特徴とする食品生地練込用油脂組成物。   An edible powder material having an average particle size of 100 μm or less and a water-soluble coarse particle powder having an average particle size of 200 μm or more in a mass ratio of 5:95 to 49:51 An oil and fat composition for kneading food dough, comprising 100 to 500 parts by mass in total with respect to 100 parts by mass of oil and fat. 平均粒径が１００μｍ以下の不溶性微粒粉末が澱粉類である請求項１記載の食品生地練込用油脂組成物。   The fat and oil composition for kneading food dough according to claim 1, wherein the insoluble fine powder having an average particle size of 100 µm or less is starch. 平均粒径が２００μｍ以上の水可溶性粗粒粉末が糖類及び／又は塩類である請求項１又は２記載の食品生地練込用油脂組成物。   The oil-and-fat composition for kneading food dough according to claim 1 or 2, wherein the water-soluble coarse powder having an average particle size of 200 µm or more is a saccharide and / or a salt. ベーカリー練込用であることを特徴とする請求項１〜３のいずれか一項に記載の食品生地練込用油脂組成物。   It is an object for bakery kneading, The oil-fat composition for food dough kneading | mixing as described in any one of Claims 1-3 characterized by the above-mentioned.