JP2023113523A - Oil and fat composition for breadmaking and grain flour dough for breadmaking - Google Patents
Oil and fat composition for breadmaking and grain flour dough for breadmaking Download PDFInfo
- Publication number
- JP2023113523A JP2023113523A JP2022015971A JP2022015971A JP2023113523A JP 2023113523 A JP2023113523 A JP 2023113523A JP 2022015971 A JP2022015971 A JP 2022015971A JP 2022015971 A JP2022015971 A JP 2022015971A JP 2023113523 A JP2023113523 A JP 2023113523A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- oil
- lecithin
- acid ester
- dough
- 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.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 59
- 235000013312 flour Nutrition 0.000 title claims description 26
- 235000013339 cereals Nutrition 0.000 title description 4
- 235000008429 bread Nutrition 0.000 claims abstract description 143
- 239000000787 lecithin Substances 0.000 claims abstract description 70
- 235000010445 lecithin Nutrition 0.000 claims abstract description 70
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 69
- 229940067606 lecithin Drugs 0.000 claims abstract description 69
- -1 glycerol fatty acid ester Chemical class 0.000 claims abstract description 58
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 claims abstract description 36
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 36
- 229930195729 fatty acid Natural products 0.000 claims abstract description 36
- 239000000194 fatty acid Substances 0.000 claims abstract description 36
- 229960003656 ricinoleic acid Drugs 0.000 claims abstract description 29
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000003921 oil Substances 0.000 claims description 57
- 239000008157 edible vegetable oil Substances 0.000 claims description 14
- 229920000223 polyglycerol Polymers 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 33
- 235000019634 flavors Nutrition 0.000 abstract description 33
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 8
- 239000003925 fat Substances 0.000 description 63
- 235000019197 fats Nutrition 0.000 description 54
- 235000019198 oils Nutrition 0.000 description 52
- 230000000694 effects Effects 0.000 description 45
- 238000011156 evaluation Methods 0.000 description 20
- 229920002472 Starch Polymers 0.000 description 17
- 235000019698 starch Nutrition 0.000 description 17
- 239000008107 starch Substances 0.000 description 17
- 238000000034 method Methods 0.000 description 16
- 108010068370 Glutens Proteins 0.000 description 15
- 235000021312 gluten Nutrition 0.000 description 15
- 238000004519 manufacturing process Methods 0.000 description 12
- 102000004190 Enzymes Human genes 0.000 description 11
- 108090000790 Enzymes Proteins 0.000 description 11
- 229940088598 enzyme Drugs 0.000 description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 8
- 230000009471 action Effects 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000012423 maintenance Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 150000003904 phospholipids Chemical class 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 229940066675 ricinoleate Drugs 0.000 description 4
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008240 homogeneous mixture Substances 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- CGBXSWXZXBQCMR-UHFFFAOYSA-N Glycerol 1-hexadecanoate Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCC(O)=O CGBXSWXZXBQCMR-UHFFFAOYSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical group OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- HJJZFSVYWJHHFE-UHFFFAOYSA-N docosanoic acid;propane-1,2-diol Chemical compound CC(O)CO.CCCCCCCCCCCCCCCCCCCCCC(O)=O HJJZFSVYWJHHFE-UHFFFAOYSA-N 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical group CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、製パンに使用することで、パン生地への分散性に優れ、ライン適性が向上し、歯切れがよく、ソフトさが維持された、風味良好なパンが得られる製パン用油脂組成物に関する。 INDUSTRIAL APPLICABILITY The present invention provides a bread-making oil and fat composition that, when used in bread-making, provides bread with excellent dispersibility in bread dough, improved lineability, crispness, softness and good flavor. Regarding.
消費者においては、パンは歯切れよく、ソフトさが維持された、風味良好なパンが望まれるが、一方で製パンメーカーにおいては、人件費上昇や原材料価格の高騰により、作業時間の短縮や歩留まり向上が望まれている。
パンのソフトさ維持、歯切れ向上には酵素が一般的に使用されるが、酵素を使用するとパン生地にべたつきが生じることで、パン生地が製造ラインに付着しライン洗浄により作業時間が増加する。また、パン生地の成型不良が発生し歩留まりの低下が発生する。べたつきのあるパン生地は、ラインでの適性が低下した生地であると考えられ、べたつきのないパン生地が、ライン適性が向上した生地であるといえる。一方、乳化剤を使用すると、ソフトさ維持向上として知られるグリセリン脂肪酸エステルでは、パンはソフトになるが歯切れが低下する。パン生地の物性向上として知られるグリセリン有機酸脂肪酸エステルではパン生地のべたつきは抑制するが、パンは歯切れが低下してしまう。また、乳化剤の効果を多く得ようと、融点の高い乳化剤を多量に油脂中に分散させると、油脂のパン生地への分散性が低下し、ミキシング時間が長くなることで作業時間が増加する。一方、融点の低い乳化剤を多量に油脂中に分散させると、油脂のパン生地への分散性は向上するが、焼成したパンの風味が低下する。
すなわち、パン生地への分散性に優れ、ライン適性が向上し、歯切れがよく、ソフトさが維持された、風味良好なパンが得られる油脂が望まれている。
Consumers want bread that is crisp, soft, and has a good flavor. Improvement is desired.
Enzymes are generally used to maintain the softness of bread and improve its crispness, but the use of enzymes causes the bread dough to become sticky, which causes the dough to stick to the production line and increase the work time due to line cleaning. In addition, defective molding of bread dough occurs, resulting in a decrease in yield. Sticky bread dough is considered to be dough with reduced line suitability, and non-sticky bread dough can be said to be dough with improved line suitability. On the other hand, when an emulsifier is used, glycerin fatty acid ester, which is known to improve softness retention, makes the bread soft but less crisp. Glycerol organic acid fatty acid ester, which is known to improve the physical properties of bread dough, suppresses the stickiness of bread dough, but reduces the crispness of the bread. In addition, if a large amount of emulsifier with a high melting point is dispersed in fats and oils in order to obtain a large effect of the emulsifier, the dispersibility of the fats and oils in the bread dough decreases, and the mixing time increases, resulting in an increase in working time. On the other hand, if a large amount of emulsifier with a low melting point is dispersed in the oil, the dispersibility of the oil in the bread dough is improved, but the flavor of the baked bread is reduced.
That is, there is a demand for a fat that is excellent in dispersibility in bread dough, has improved lineability, is crisp, maintains its softness, and gives bread with a good flavor.
上記課題を解決するために、パン生地への分散性が良好で、パンの食感を向上する方法として、特定の油脂とモノグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、増粘多糖類を含有する油脂組成物(特許文献1)、小麦麺生地への分散性が良好で機器への生地の付着を低下させる方法として、ポリグリセリン縮合リシノレイン酸エステルおよびレシチンまたはリゾレシチンを含有する油中水型乳化油脂組成物(特許文献2)、パン生地のべたつきを低減する方法として、リン脂質を含む脂質蛋白質複合体を含有するベーカリー用油中水型乳化油脂組成物(特許文献3)などが提案されている。 In order to solve the above problems, as a method for improving the texture of bread with good dispersibility in bread dough, fats and oils containing specific fats and oils, monoglycerin fatty acid esters, glycerin organic acid fatty acid esters, and thickening polysaccharides A composition (Patent Document 1), a water-in-oil emulsified fat composition containing polyglycerin condensed ricinoleic acid ester and lecithin or lysolecithin as a method of having good dispersibility in wheat noodle dough and reducing adhesion of the dough to equipment (Patent Document 2), and as a method for reducing the stickiness of bread dough, a water-in-oil emulsified fat composition for bakery containing a phospholipid-containing lipid-protein complex (Patent Document 3) and the like have been proposed.
しかしながら、本発明者らは、特許文献1~3に記載の油脂組成物には、以下の技術的課題があることを新たに知見した。特許文献1(特開2015-82986号公報)に記載の技術では、増粘多糖類を配合することで、パン生地のべたつきを抑制し作業性を向上させることはできるが、増粘多糖類がパン生地中の水分を保持するため、パン製造時のグルテン形成を阻害し、ボリュームに欠けたパンとなり、歯切れが低下する。特許文献2(特開平7-289193号公報)に記載の技術では、レシチンの効果により小麦麺生地のべたつきを抑制する効果は得られるが、パン生地は小麦麺生地よりも水分量が多く、パン生地において効果を発揮するためにはより多くのレシチンを含有する必要があり、必要量のレシチンを配合した油脂を使用した場合、焼成後のパンにレシチン特有の好ましくない味や香りが感じられ、パンとしての商品価値が低下してしまう。特許文献3(特開2019-149982号公報)に記載の技術では、リン脂質を含む脂質蛋白質複合体を含有することでパン生地のべたつきは抑制されるが、焼成後のパンにリン脂質特有の好ましくない味や香りが感じられ、また焼成後のパンのソフトさ維持という点で満足のいく効果は得られない。 However, the present inventors have newly found that the oil and fat compositions described in Patent Documents 1 to 3 have the following technical problems. In the technique described in Patent Document 1 (Japanese Patent Application Laid-Open No. 2015-82986), by blending a polysaccharide thickener, it is possible to suppress the stickiness of the bread dough and improve workability, but the polysaccharide thickener is used to improve the bread dough. Because it retains moisture inside, it inhibits gluten formation during bread making, resulting in bread that lacks volume and is less crispy. In the technique described in Patent Document 2 (Japanese Patent Laid-Open No. 7-289193), the effect of lecithin can be obtained to suppress the stickiness of the wheat noodle dough, but the bread dough has a higher water content than the wheat noodle dough, and the bread dough In order to exert its effect, it is necessary to contain a large amount of lecithin, and when fats and oils containing the required amount of lecithin are used, the bread after baking has an unpleasant taste and aroma peculiar to lecithin, and the bread cannot be used as such. product value will decline. In the technique described in Patent Document 3 (Japanese Patent Application Laid-Open No. 2019-149982), the stickiness of bread dough is suppressed by containing a lipid-protein complex containing phospholipids, but the bread after baking has a phospholipid-specific preferable content. In addition, it does not provide a satisfactory effect in terms of maintaining the softness of bread after baking.
本発明は、パン生地への分散性に優れ、ライン適性が向上し、歯切れよく、ソフトさが維持された、風味良好なパンが得られる製パン用油脂組成物を提供することを目的とする。 An object of the present invention is to provide an oil and fat composition for bread making, which is excellent in dispersibility in bread dough, has improved lineability, is crispy, maintains its softness, and gives bread with a good flavor.
発明者は鋭意検討を重ねた結果、マルトース生成αアミラーゼと高含有量のレシチンを組み合わせることで、レシチンによる風味悪化を抑制し、ライン適性を向上させること、さらにマルトース生成αアミラーゼ単独もしくは少量のレシチンでは得られなかった歯切れ、ソフトさ維持効果が得られることを見出した。また、ポリグリセリン縮合リシノレイン酸エステルとレシチンを組み合わせることで、レシチンの作用を強め、さらに油脂のパン生地への分散性を向上させること、モノグリセリン脂肪酸エステルを組み合わせることで、ソフトさ維持効果と歯切れ向上効果をさらに強める効果を見出し、本発明を完成するに至った。 As a result of extensive studies, the inventors have found that by combining maltogenic α-amylase with a high content of lecithin, it is possible to suppress deterioration of flavor due to lecithin and improve line suitability, and furthermore, maltogenic α-amylase alone or a small amount of lecithin can be combined. It was found that the effect of maintaining crispness and softness, which could not be obtained with the above, can be obtained. In addition, by combining polyglycerin condensed ricinoleic acid ester and lecithin, the effect of lecithin is strengthened and the dispersibility of fats and oils in bread dough is improved. The present inventors have found the effect of further strengthening the effect, and have completed the present invention.
すなわち、本発明は下記の〔1〕~〔2〕である。
〔1〕(A)食用油脂中に、(B)マルトース生成αアミラーゼ、(C)レシチン、(D)モノグリセリン脂肪酸エステル、(E)ポリグリセリン縮合リシノレイン酸エステルを含有する油脂組成物であって、(A)食用油脂が50.0~90.0質量部、(C)レシチンが2.0~10.0質量部、(D)モノグリセリン脂肪酸エステルが5.0~40.0質量部、(E)ポリグリセリン縮合リシノレイン酸エステルが0.1~10.0質量部を含有する製パン用油脂組成物。
〔2〕〔1〕記載の製パン用油脂組成物、及び、穀粉を含有する製パン用穀粉生地であって、前記穀粉100gに対して、前記(B)マルトース生成αアミラーゼを1.5~150.0u含有する製パン用穀粉生地。
That is, the present invention is the following [1] to [2].
[1] An oil and fat composition containing (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in (A) edible oil, , (A) 50.0 to 90.0 parts by mass of edible oil, (C) 2.0 to 10.0 parts by mass of lecithin, (D) 5.0 to 40.0 parts by mass of monoglycerin fatty acid ester, (E) A fat and oil composition for bread making, containing 0.1 to 10.0 parts by mass of polyglycerin condensed ricinoleic acid ester.
[2] The oil-and-fat composition for breadmaking described in [1] and flour dough for breadmaking containing flour, wherein the amount of (B) maltogenic α-amylase is 1.5 to 1.5 per 100 g of the flour Flour dough for bread containing 150.0 u.
本発明により、パン生地への分散性に優れ、ライン適性が向上し、歯切れよく、ソフトさが維持された、風味良好なパンが得られる製パン用油脂組成物を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil and fat composition for bread making, which is excellent in dispersibility in bread dough, has improved lineability, is crispy, maintains its softness, and gives bread with a good flavor.
本発明の製パン用油脂組成物は、(A)食用油脂中に、(B)マルトース生成αアミラーゼ、(C)レシチン、(D)モノグリセリン脂肪酸エステル、(E)ポリグリセリン縮合リシノレイン酸エステルを含有することを特徴とする。なお、本発明の製パン用油脂組成物はショートニング、油中水型乳化物、水中油型乳化物いずれの形態においてもその効果を発揮することができるが、特に水を含まない形態が好ましい。
以下、本発明をさらに詳細に説明する。
The oil and fat composition for bread production of the present invention contains (A) edible oil and fat, (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester. characterized by containing The oil-and-fat composition for bread making of the present invention can exert its effect in any form of shortening, water-in-oil emulsion, or oil-in-water emulsion, but the form containing no water is particularly preferable.
The present invention will now be described in more detail.
((A)食用油脂)
(A)食用油脂としては、食用に適する油脂が使用できる。具体的には、牛脂、豚脂、魚油、パーム油、パーム核油、菜種油、大豆油、コーン油等の天然の動植物油脂、およびこれらの硬化油、極度硬化油、エステル交換油等が挙げられる。これらを目的に応じて適宜選択し、1種類または2種類以上組み合わせて用いられる。(A)食用油脂に(B)マルトース生成αアミラーゼ、(C)レシチン、(D)モノグリセリン脂肪酸エステル、(E)ポリグリセリン縮合リシノレイン酸エステルを含有させることで、パン生地中にこれらを均一に分散させることができ、パン生地への分散性向上、ライン適性向上、歯切れ向上効果、ソフトさ維持効果を十分に発揮させることができ、風味良好なパンが得られる。
((A) edible oil)
(A) Edible oils and fats can be used as edible oils and fats. Specific examples include natural animal and vegetable oils such as beef tallow, lard, fish oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, and corn oil, and their hardened oils, extremely hardened oils, transesterified oils, and the like. . These are appropriately selected according to the purpose, and used singly or in combination of two or more. (A) Edible oils and fats contain (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleate to uniformly disperse them in bread dough. It is possible to sufficiently exhibit the dispersibility improvement in bread dough, the improvement of the line aptitude, the effect of improving the crispness, and the effect of maintaining the softness, and bread with a good flavor can be obtained.
((B)マルトース生成αアミラーゼ)
本発明において使用される(B)マルトース生成αアミラーゼは、α-1,4-グルコシド結合を加水分解することによって主にマルトースを生成する酵素であり、Bacillus等の細菌由来、Malt等の穀物由来、及びAspergillus等のカビ由来のいずれも用いることができる。(B)マルトース生成αアミラーゼは、パン生地中の澱粉を分解して、パンのソフトさ維持効果を得ることができ、さらには、(C)レシチンの独特の風味を緩和する作用がある。これにより、(C)レシチンを高含有量で配合しても、レシチンによるパンの風味低下を緩和し、風味の優れたパンを提供することができる。
((B) maltogenic α-amylase)
The maltogenic α-amylase (B) used in the present invention is an enzyme that mainly produces maltose by hydrolyzing α-1,4-glucoside bonds, and is derived from bacteria such as Bacillus and grains such as Malt. , and fungi such as Aspergillus can be used. (B) maltogenic α-amylase decomposes starch in bread dough to obtain the effect of maintaining the softness of bread, and (C) has the effect of alleviating the unique flavor of lecithin. As a result, even if (C) lecithin is blended at a high content, it is possible to alleviate the deterioration of the flavor of bread due to lecithin and provide bread with excellent flavor.
また、本発明に使用される(B)マルトース生成αアミラーゼの至適温度は、特に制限されないが、65℃以上であることが好ましい。至適温度が65℃以上のものを使用することにより、パン生地を製造する低温時においてマルトースの生成が抑制されるため、至適温度が低温であるものを使用する場合と比較して生地のべたつきを抑制することができる。
(B)マルトース生成αアミラーゼは、1種類もしくは2種類以上を併用して使用することができ、特に至適温度が65℃以上75℃未満のマルトース生成αアミラーゼおよび至適温度が75℃以上85℃未満のマルトース生成αアミラーゼを組み合わせて使用することが好ましい。これにより、中温域から高温域までの広い温度域において連続的にパン生地中の澱粉が分解され、パンのソフトさ維持効果を得ることができる。なお、パン生地焼成後、酵素の活性が失活していることが必須条件となる。
The optimum temperature for (B) the maltogenic α-amylase used in the present invention is not particularly limited, but is preferably 65°C or higher. By using a dough with an optimum temperature of 65 ° C. or higher, the production of maltose is suppressed at a low temperature for producing bread dough, so the dough is stickier than when using a dough with a low optimum temperature. can be suppressed.
(B) The maltogenic α-amylase can be used singly or in combination of two or more. It is preferred to use a combination of maltogenic α-amylases below °C. As a result, the starch in the bread dough is continuously decomposed over a wide temperature range from medium temperature to high temperature, and the effect of maintaining the softness of the bread can be obtained. In addition, it is an essential condition that the activity of the enzyme is deactivated after baking the bread dough.
本発明の製パン用油脂組成物における(B)マルトース生成αアミラーゼの含有量比は、ソフトさ維持効果とライン適性の観点から、本発明の製パン用油脂組成物中、活性量1500u/g基準で好ましくは0.2~10.0質量部であり、より好ましくは1.0~5.0質量部である。 The content ratio of (B) maltogenic α-amylase in the oil-and-fat composition for breadmaking of the present invention is 1500 u/g in the oil-and-fat composition for breadmaking of the present invention from the viewpoint of softness maintaining effect and line suitability. It is preferably 0.2 to 10.0 parts by mass, more preferably 1.0 to 5.0 parts by mass.
(B)マルトース生成αアミラーゼは、市販されており、例えば、「Novamyl」、「Novamyl-10000BG」、「Novamyl-3D」、「Opticake Fresh50B」(ノボザイムズジャパン(株)製)等が商業的に入手できる。 (B) Maltogenic α-amylase is commercially available, for example, "Novamyl", "Novamyl-10000BG", "Novamyl-3D", "Opticake Fresh50B" (manufactured by Novozymes Japan Co., Ltd.), etc. are commercially available. available at
なお、マルトース生成αアミラーゼの活性単位は、1分間に1μmolのマルトースに相当する還元糖を生成する酵素量を1uとして定義する。マルトース生成αアミラーゼの活性量は、マルトトリオースを基質として至適条件下(至適温度、至適pH)で10分間反応させ、生じた還元糖を定量することで求めることが出来る。マルトースの定量については、「還元糖の定量法(第2版)」(福井作蔵著、学会出版センター)を参照して定量することができる。 The activity unit of the maltogenic α-amylase is defined as 1 u, which is the amount of the enzyme that produces reducing sugars equivalent to 1 μmol of maltose per minute. The activity level of maltogenic α-amylase can be determined by reacting maltotriose as a substrate under optimum conditions (optimum temperature, optimum pH) for 10 minutes, and quantifying the resulting reducing sugars. The amount of maltose can be determined with reference to "Method for Determining Reducing Sugars (2nd Edition)" (Sakuzo Fukui, Gakkai Shuppan Center).
((C)レシチン)
本発明における(C)レシチンは、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジン酸等からなるリン脂質混合物であり、大豆あるいは卵黄、ヒマワリ、紅花、菜種、魚卵、乳由来等から得られるレシチンが挙げられ、大豆レシチンおよび卵黄レシチンがより好ましい。上記レシチンは、天然由来の未精製レシチン(クルードレシチン)、クルードレシチンを高純度に精製したレシチン(精製レシチン)の何れでもよい。本発明ではこれらのレシチンの中から選ばれた1種又は2種以上を用いることができる。製パン時の風味への影響が少なく、生地分散性が比較的良好である点より、好ましくはクルードレシチンである。
((C) lecithin)
(C) lecithin in the present invention is a phospholipid mixture containing phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., and lecithin obtained from soybean or egg yolk, sunflower, safflower, rapeseed, fish eggs, milk-derived, etc. with soy lecithin and egg yolk lecithin being more preferred. The lecithin may be either naturally occurring unpurified lecithin (crude lecithin) or highly purified crude lecithin (purified lecithin). In the present invention, one or more selected from these lecithins can be used. Crude lecithin is preferred because it has little effect on flavor during bread making and has relatively good dough dispersibility.
生地のべたつき及びパンの歯切れの改善という観点から、酵素分解レシチンの含有量が少ない方が好ましく、例えば、レシチン原料中の酵素分解レシチン(リゾリン脂質)の含有量は、20質量%以下であり、好ましくは10質量%以下であり、より好ましくは7質量%以下であり、特に好ましくは5質量%以下である。酵素分解レシチンの含有量が少ない場合、パンでの風味の悪化を抑制するという本発明の効果を一層発揮することができる。 From the viewpoint of improving the stickiness of the dough and the crispness of the bread, it is preferable that the content of enzymatically decomposed lecithin is small. It is preferably 10% by mass or less, more preferably 7% by mass or less, and particularly preferably 5% by mass or less. When the content of enzymatically decomposed lecithin is small, the effect of the present invention of suppressing the deterioration of the flavor of bread can be further exhibited.
(C)レシチンは、澱粉のα化の開始を早めるため、マルトース生成αアミラーゼの澱粉への作用を高めることができ、パンのソフトさ維持効果を向上する。さらに(C)レシチンをパン生地に配合することで、レシチンとグルテンはトリメチルアンモニウム基、アミノ基、リン酸基などを結合基とする静電的あるいは共有的結合により複合体を形成し、グルテンの網目構造の形成を促進し、その結果、生地のべたつきを抑え、生地の弾力性を向上させる。その結果、パン生地への油脂組成物の分散性が向上する。さらに、グルテンと複合体を形成することでグルテン同士の凝集を防ぎ、薄いグルテン膜が形成される。その結果、ライン適性が向上する。これらの結果は、イースト発酵するベーカリー製品においてのみ見られる効果であり、クッキーやパウンドケーキなどの焼き菓子では、膨張剤や卵の気泡によって膨らませるため、グルテン膜を形成しないことから、(C)レシチンを配合しても上記のような効果は期待できない。また、焼き菓子では、グルテン含量の少ない薄力粉を用いることから、(C)レシチンとグルテンの複合体形成効果が少なく、菓子生地の弾力性を向上させるなどの効果は得られない。
また、酵素の澱粉分解物であるマルトースをレシチンが包み込むことで、澱粉分解物により生じるパンの歯切れ低下が生じない。一方、マルトースよりも分子量の大きな澱粉分解物が生成するとレシチンが包み込むことができず、パンの歯切れが低下するため、マルトース生成αアミラーゼとレシチンの組み合わせでなければ本発明の効果は得られない。なお、マルトースよりも分子量の小さなグルコースを生成する酵素を使用した場合、レシチンはグルコースを包み込むことで、パンの歯切れ低下は生じないが、グルコース単位での澱粉の分解では、澱粉が効率的に分解されず、ソフト維持効果は得られない。
(C) Lecithin accelerates the initiation of gelatinization of starch, so that it can enhance the action of maltogenic α-amylase on starch and improve the effect of maintaining the softness of bread. Furthermore, (C) by blending lecithin into bread dough, lecithin and gluten form a complex through electrostatic or covalent bonding with a binding group such as a trimethylammonium group, an amino group, or a phosphoric acid group to form a gluten network. It promotes the formation of structure, resulting in a less sticky dough and improved elasticity of the dough. As a result, the dispersibility of the fat composition in the bread dough is improved. Furthermore, by forming a complex with gluten, aggregation of gluten is prevented and a thin gluten film is formed. As a result, line suitability is improved. These results are an effect seen only in yeast-fermented bakery products, and baked goods such as cookies and pound cakes do not form a gluten film because they are inflated by leavening agents and egg air bubbles. Even if lecithin is blended, the above effects cannot be expected. Also, since soft flour with a low gluten content is used in baked confectionery, (C) the effect of forming a complex between lecithin and gluten is small, and effects such as improving the elasticity of the confectionery dough cannot be obtained.
In addition, since lecithin envelops maltose, which is a starch decomposition product of an enzyme, the crispiness of bread caused by the starch decomposition product does not occur. On the other hand, if a starch hydrolyzate with a molecular weight larger than that of maltose is produced, lecithin cannot envelop it and the crispness of the bread deteriorates. When using an enzyme that produces glucose with a molecular weight smaller than that of maltose, lecithin envelops the glucose and does not cause the crispness of the bread to deteriorate. and the soft maintenance effect cannot be obtained.
また、(B)マルトース生成αアミラーゼが澱粉を分解することで生成したマルトースが小麦の甘さを引き立たせ、レシチン特有の風味を感じにくくする。すなわち、(B)マルトース生成αアミラーゼと(C)レシチンを同時に使用することで、(B)マルトース生成αアミラーゼの効果を増大させるとともに、レシチンを使用することによる課題であった風味の低下を解決することができる。 In addition, (B) maltose produced by decomposing starch by maltogenic α-amylase accentuates the sweetness of wheat and makes it difficult to perceive the flavor peculiar to lecithin. That is, by using (B) maltogenic α-amylase and (C) lecithin at the same time, the effect of (B) maltogenic α-amylase is increased and the reduction in flavor, which has been a problem due to the use of lecithin, is solved. can do.
((D)モノグリセリン脂肪酸エステル)
本発明における(D)モノグリセリン脂肪酸エステルは、炭素数12~24の脂肪酸を有するものが好ましく、炭素数14~22の脂肪酸を有するものがより好ましい。さらに、炭素数16~18の脂肪酸を有するものが特に好ましい。また、構成脂肪酸としては、飽和または不飽和のいずれでもよく、好ましくは飽和脂肪酸である。
モノグリセリン脂肪酸エステルは、具体的にモノグリセリンパルミチン酸エステル、モノグリセリンステアリン酸エステル等が挙げられるが、モノグリセリンステアリン酸エステルがより好ましい。
((D) monoglycerin fatty acid ester)
The (D) monoglycerin fatty acid ester in the present invention preferably has a fatty acid of 12 to 24 carbon atoms, more preferably a fatty acid of 14 to 22 carbon atoms. Furthermore, those having fatty acids with 16 to 18 carbon atoms are particularly preferred. The constituent fatty acid may be either saturated or unsaturated, preferably saturated fatty acid.
The monoglycerin fatty acid ester specifically includes monoglycerin palmitate, monoglycerin stearate and the like, and monoglycerin stearate is more preferable.
(D)モノグリセリン脂肪酸エステルは、パン生地の澱粉と結合して複合体を形成するため、焼成後のパンのソフトさ維持効果を向上させることができる。また、モノグリセリン脂肪酸エステルを使用することで、50℃から60℃におけるパン生地の粘度を低下させることができる。それにより、レシチンと複合体形成したグルテンの伸展性が向上し、パン生地のキメが整い、焼成後のパンの歯切れが向上する。すなわち(C)レシチン、(D)モノグリセリン脂肪酸エステルを所定量比で配合した場合のみ、上記効果が得られる。 (D) The monoglycerin fatty acid ester binds to the starch of the bread dough to form a complex, so that the effect of maintaining the softness of the bread after baking can be improved. Moreover, the viscosity of the bread dough at 50°C to 60°C can be reduced by using the monoglycerin fatty acid ester. As a result, the extensibility of the gluten complexed with lecithin is improved, the texture of the bread dough is improved, and the crispness of the baked bread is improved. That is, the above effect can be obtained only when (C) lecithin and (D) monoglycerin fatty acid ester are blended in a predetermined ratio.
((E)ポリグリセリン縮合リシノレイン酸エステル)
本発明に使用するポリグリセリン縮合リシノレイン酸エステルは、ひまし油を原料とするリシノレイン酸を縮合したポリリシノレイン酸をポリグリセリンに結合させた油溶性乳化剤である。
((E) polyglycerol condensed ricinoleate)
The polyglycerin condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier in which polyglycerin is bound to polyricinoleic acid obtained by condensing ricinoleic acid derived from castor oil.
本発明に使用する(E)ポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンの平均重合度が2~16、リシノレイン酸の縮合度が2~16、HLBは0.5~5のものが好ましく用いられる。この範囲であれば、優れたポリグリセリン縮合リシノレイン酸エステルの乳化性が得られ、パン生地への油脂の馴染みを向上させ、分散性を向上する。
ポリグリセリン縮合リシノレイン酸エステルは、リシノレイン酸を脱水縮合した縮合リシノレイン酸とポリグリセリンとのエステル化により得られるが、実際的には市販品を使用するのが簡便で経済的である。(E)ポリグリセリン縮合リシノレイン酸エステルの市販品としては、阪本薬品工業(株)のSYグリスターCR-310、CR-500、CR-ED、CRS-75、太陽化学(株)のサンソフトNo.818DG、818SK、818R、818H、理研ビタミン(株)のポエムPR-100、PR-400等が適宜使用できる。
The (E) polyglycerin condensed ricinoleic acid ester used in the present invention preferably has an average polymerization degree of polyglycerin of 2 to 16, a condensation degree of ricinoleic acid of 2 to 16, and an HLB of 0.5 to 5. . Within this range, excellent emulsifiability of the polyglycerin-condensed ricinoleic acid ester is obtained, and the compatibility of fats and oils with bread dough is improved, thereby improving dispersibility.
The polyglycerol condensed ricinoleic acid ester is obtained by esterification of condensed ricinoleic acid obtained by dehydration condensation of ricinoleic acid and polyglycerin, but practically, it is simple and economical to use a commercially available product. (E) Commercially available products of polyglycerol condensed ricinoleate include SY Glister CR-310, CR-500, CR-ED and CRS-75 available from Sakamoto Yakuhin Kogyo Co., Ltd., and Sunsoft No. 6 available from Taiyo Kagaku Co., Ltd. 818DG, 818SK, 818R, 818H, and Poem PR-100 and PR-400 available from Riken Vitamin Co., Ltd. can be used as appropriate.
(E)ポリグリセリン縮合リシノレイン酸エステルを含有することで、本発明の油脂組成物の水への馴染みが向上し、(C)レシチン、(D)モノグリセリン脂肪酸エステルのパン生地への作用が高まる。(C)レシチンの作用が高まることで、生地の弾力性向上効果が速やかに発揮され、その結果、パン生地への油脂組成物の分散性が向上する。また、(C)レシチンの作用が高まると、薄いグルテン膜の形成が促進されるため、ミキシング時間を短縮することが可能となる。
(E)ポリグリセリン縮合リシノレイン酸エステルは、(C)レシチンの作用を高めるため、澱粉のα化を促進し、(B)マルトース生成α-アミラーゼにより澱粉の分解が進むことで、生成物であるマルトースの甘味が加わり、パンの風味が向上する。
Containing (E) polyglycerin condensed ricinoleic acid ester improves the compatibility of the oil and fat composition of the present invention with water, and enhances the action of (C) lecithin and (D) monoglycerin fatty acid ester on bread dough. (C) By increasing the action of lecithin, the effect of improving the elasticity of the dough is rapidly exhibited, and as a result, the dispersibility of the oil and fat composition in the bread dough is improved. In addition, when the action of (C) lecithin increases, the formation of a thin gluten film is promoted, so that the mixing time can be shortened.
(E) Polyglycerin condensed ricinoleic acid ester is a product obtained by (C) enhancing the action of lecithin, thereby promoting the alpha conversion of starch, and (B) degrading starch by maltogenic α-amylase. The sweetness of maltose is added and the flavor of the bread is improved.
本発明の製パン用油脂組成物は、(A)食用油脂中に、(B)マルトース生成αアミラーゼ、(C)レシチン、(D)モノグリセリン脂肪酸エステル、(E)ポリグリセリン縮合リシノレイン酸エステルを含有する油脂組成物であって、(A)食用油脂、(C)レシチン、(D)モノグリセリン脂肪酸エステル及び(E)ポリグリセリン縮合リシノレイン酸エステルが特定の割合で含有することを特徴とするものである。
(A)食用油脂の含有量比は、50.0~90.0質量部である。(A)食用油脂は、パン製造時にパン生地中のグルテン形成を促し、パンの内相を細かなものにする。内相が細かくなることで、パンの歯切れを良好にすることができる。(A)食用油脂の含有量比が50.0質量部未満であると、(B)マルトース生成α-アミラーゼ、(C)レシチン、(D)モノグリセリン脂肪酸エステル、(E)ポリグリセリン縮合リシノレイン酸エステルが製パン用油脂組成物中に均一分散できず、本願発明の効果を得ることができない。
(C)レシチンの含有量比は、2.0~10.0質量部であり、好ましくは3.0~7.0質量部である。(C)レシチンは、澱粉のα化温度を低下させ、(B)マルトース生成αアミラーゼがパン生地の澱粉を効率よく分解することができ、ソフトさ維持効果が飛躍的に向上することができる。また、(C)レシチンは、生地の弾力性を向上させ、パン生地への油脂組成物の分散性を向上する。さらに、(C)レシチンは、グルテンと複合体を形成することでグルテン同士の凝集を防ぎ、薄いグルテン膜が形成され、その結果、ライン適性が向上する。その他、(C)レシチンは、酵素の澱粉分解物であるマルトースを包み込むことで、澱粉分解物により生じるパンの歯切れ低下が生じない。(C)レシチンの含有量比が2.0質量部未満の場合、生地の弾力性を向上する効果を十分に得ることができず、パン生地への油脂組成物の分散性を向上するという効果を得ることができない。一方で、(C)レシチンの含有量比が10.0質量部を超えた場合、生地が締まりすぎてライン適性が低下し、パンのボリュームが低下することで、歯切れ、ソフトさ維持効果も低下する。さらに、(C)レシチン特有の風味が強くなりすぎて、風味良好なパンが得られなくなる。
(D)モノグリセリン脂肪酸エステルの含有量比は、5.0~40.0質量部であり、好ましくは10.0~30.0質量部である。(D)モノグリセリン脂肪酸エステルの含有量比が5.0質量部以上の場合、パンのソフトさの維持効果や、歯切れの向上効果が十分に発揮される。一方で、(D)モノグリセリン脂肪酸エステルの含有量比が40.0質量部を超えた場合、レシチンの澱粉への作用を阻害し、(B)マルトース生成αアミラーゼと(C)レシチンの相乗効果が得られなくなる。また(D)モノグリセリン脂肪酸エステルの風味が感じられ、パンの風味が低下する。
(E)ポリグリセリン縮合リシノレイン酸エステルの含有量比は、0.1~10.0質量部であり、好ましくは0.5~5.0質量部である。(E)ポリグリセリン縮合リシノレイン酸エステルの含有量比が0.1質量部未満の場合は、(C)レシチン、(D)モノグリセリン脂肪酸エステルのパン生地への作用を高める効果は得られず、10.0質量部を超えた場合は、(E)ポリグリセリン縮合リシノレイン酸エステルの風味が感じられ、パンの風味が低下する。
The oil and fat composition for bread production of the present invention contains (A) edible oil and fat, (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester. An oil and fat composition containing (A) edible oil and fat, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in a specific ratio. is.
(A) The content ratio of the edible oil is 50.0 to 90.0 parts by mass. (A) The edible fat promotes gluten formation in the bread dough during bread production and makes the internal phase of the bread finer. By making the internal phase finer, the crispiness of the bread can be improved. When the content ratio of (A) edible fats and oils is less than 50.0 parts by mass, (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, (E) polyglycerin condensed ricinoleic acid The ester cannot be uniformly dispersed in the oil and fat composition for bread making, and the effect of the present invention cannot be obtained.
The content ratio of (C) lecithin is 2.0 to 10.0 parts by mass, preferably 3.0 to 7.0 parts by mass. (C) Lecithin lowers the gelatinization temperature of starch, and (B) maltogenic α-amylase can efficiently decompose the starch in bread dough, and the effect of maintaining softness can be dramatically improved. In addition, (C) lecithin improves the elasticity of the dough and improves the dispersibility of the oil and fat composition in the bread dough. Furthermore, (C) lecithin prevents aggregation of gluten by forming a complex with gluten, forming a thin gluten film and, as a result, improving line suitability. In addition, (C) lecithin envelops maltose, which is a starch hydrolyzate produced by enzymes, so that the bread does not become crispy due to the starch hydrolyzate. (C) If the content ratio of lecithin is less than 2.0 parts by mass, the effect of improving the elasticity of the dough cannot be sufficiently obtained, and the effect of improving the dispersibility of the oil and fat composition in the bread dough is not obtained. can't get On the other hand, when the content ratio of (C) lecithin exceeds 10.0 parts by mass, the dough is too tight, the line suitability is reduced, and the volume of the bread is reduced, resulting in a reduction in the effect of maintaining crispness and softness. do. Furthermore, (C) the peculiar flavor of lecithin becomes too strong, making it impossible to obtain bread with a good flavor.
(D) The content ratio of monoglycerin fatty acid ester is 5.0 to 40.0 parts by mass, preferably 10.0 to 30.0 parts by mass. When the content ratio of (D) the monoglycerol fatty acid ester is 5.0 parts by mass or more, the effect of maintaining the softness of the bread and the effect of improving the crispiness of the bread are sufficiently exhibited. On the other hand, when the content ratio of (D) monoglycerin fatty acid ester exceeds 40.0 parts by mass, the action of lecithin on starch is inhibited, and the synergistic effect of (B) maltogenic α-amylase and (C) lecithin. will not be obtained. In addition, the flavor of (D) monoglycerin fatty acid ester is felt, and the flavor of the bread is reduced.
The content ratio of (E) polyglycerol condensed ricinoleic acid ester is 0.1 to 10.0 parts by mass, preferably 0.5 to 5.0 parts by mass. When the content ratio of (E) polyglycerin condensed ricinoleic acid ester is less than 0.1 part by mass, the effect of enhancing the action of (C) lecithin and (D) monoglycerin fatty acid ester on bread dough is not obtained. If the amount exceeds 0.0 parts by mass, the flavor of (E) polyglycerol condensed ricinoleic acid ester is felt, and the flavor of the bread is reduced.
本発明の製パン用油脂組成物における各成分の含有量は、各成分の含有量比が上記の範囲内であれば特に制限されない。(A)食用油脂の含有量は、好ましくは50.0~90.0質量%である。(B)マルトース生成αアミラーゼの含有量は、活性量1500u/g基準で、好ましくは0.2~10.0質量%であり、より好ましくは1.0~5.0質量%である。(C)レシチンの含有量は、好ましくは2.0~10.0質量%であり、より好ましくは3.0~7.0質量%である。(D)モノグリセリン脂肪酸エステルの含有量は、好ましくは5.0~40.0質量%であり、より好ましくは10.0~30.0質量%である。(E)ポリグリセリン縮合リシノレイン酸エステルの含有量は、好ましくは0.1~10.0質量%であり、より好ましくは0.5~5.0質量%である。各成分の含有量を上記範囲とすることにより、各成分の含有量比を本発明の範囲に調整しつつ、生地への混合性に優れる製パン用油脂組成物を提供することができる。 The content of each component in the oil and fat composition for bread making of the present invention is not particularly limited as long as the content ratio of each component is within the above range. (A) The content of edible oil is preferably 50.0 to 90.0% by mass. (B) The content of maltogenic α-amylase is preferably 0.2 to 10.0% by mass, more preferably 1.0 to 5.0% by mass, based on an activity of 1500 u/g. (C) The content of lecithin is preferably 2.0 to 10.0% by mass, more preferably 3.0 to 7.0% by mass. (D) The content of monoglycerin fatty acid ester is preferably 5.0 to 40.0% by mass, more preferably 10.0 to 30.0% by mass. (E) The content of polyglycerin condensed ricinoleic acid ester is preferably 0.1 to 10.0% by mass, more preferably 0.5 to 5.0% by mass. By setting the content of each component within the above range, it is possible to provide a bread-making oil and fat composition that is excellent in mixability with dough while adjusting the content ratio of each component within the range of the present invention.
本発明における製パン用油脂組成物には、パン生地の伸展性や風味、パンの外観等を損なわない限りにおいて、その他の乳化剤、加工澱粉、保存料、pH調整剤、色素、香料、その他の酵素等を適宜使用してもよい。 The oil and fat composition for bread making in the present invention may contain other emulsifiers, modified starches, preservatives, pH adjusters, pigments, fragrances, and other enzymes as long as they do not impair the extensibility and flavor of bread dough, the appearance of bread, etc. etc. may be used as appropriate.
〔製パン用油脂組成物の製造方法〕
本発明における製パン用油脂組成物の製造方法は、通常のマーガリン、ショートニングの製造方法を用いることができ、特にレシチンおよびモノグリセリン脂肪酸エステルは油脂に溶解分散させ、マルトース生成αアミラーゼは失活しない温度で添加すればよい。例えば、以下の製法が挙げられる。
[Method for producing a fat and oil composition for baking]
The method for producing the oil-and-fat composition for breadmaking in the present invention can be the usual method for producing margarine and shortening. In particular, lecithin and monoglycerin fatty acid ester are dissolved and dispersed in fat and maltogenic α-amylase is not deactivated. It can be added at temperature. For example, the following manufacturing methods are mentioned.
まず、油脂および油溶成分を融点温度以上の温度(70~80℃)まで加熱し、均一溶解後、プロペラ攪拌等を用いて均一に攪拌しながらレシチン、モノグリセリン脂肪酸エステルおよびポリグリセリン縮合リシノレイン酸エステルを添加し、溶解分散させる。次に、酵素を添加し、さらに急冷可塑化、30℃以下まで冷却することにより、目的の製パン用油脂組成物を得る。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よいが、一般的にマーガリン、ショートニング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ほうが性能上好ましい。 First, fats and oils and oil-soluble components are heated to a temperature (70 to 80° C.) above the melting point temperature, and after uniform dissolution, lecithin, monoglycerin fatty acid ester and polyglycerin condensed ricinoleic acid are added while uniformly stirring using a propeller stirring or the like. Add the ester and dissolve and disperse. Next, an enzyme is added, followed by quench plasticization and cooling to 30° C. or less to obtain the desired oil and fat composition for bread making. In the above production, when cooling the homogeneous mixture in a high temperature state, the container itself containing the homogeneous mixture may be cooled from the outside. Quenching using a Noator or the like is preferable in terms of performance.
〔製パン用穀粉生地〕
本発明の製パン用穀粉生地において、パン類に添加する本発明の製パン用油脂組成物の量は、穀粉100質量部に対して0.1~3.0質量部が好ましく、0.5~1.5質量部がより好ましい。製パン用油脂組成物の量をこの範囲で使用することにより、分散性、ライン適性が向上し、歯切れ、ソフトさ維持効果に優れ、良好な風味のパンが得られる。本発明の製パン用油脂組成物の添加量が穀粉100質量部に対して0.1質量部未満、あるいは3.0質量部を超えた場合、上記の効果は最大限には発揮されない。
[Grain flour dough for bread]
In the flour dough for bread making of the present invention, the amount of the oil and fat composition for bread making of the present invention added to bread is preferably 0.1 to 3.0 parts by mass relative to 100 parts by mass of flour, and 0.5 parts by mass. ~1.5 parts by mass is more preferable. By using the amount of the oil-and-fat composition for bread making within this range, the dispersibility and lineability are improved, the crispiness and the effect of maintaining softness are excellent, and bread with a good flavor can be obtained. If the amount of the oil-and-fat composition for breadmaking of the present invention added is less than 0.1 parts by mass or more than 3.0 parts by mass with respect to 100 parts by mass of flour, the above effects are not maximized.
本発明の製パン用穀粉生地におけるマルトース生成αアミラーゼの含有量をユニットで表すと、穀粉100gに対し、好ましくは1.5~150.0uであり、より好ましくは7.0~130.0uである。この範囲で使用することにより、ライン適性、歯切れ、ソフトさ維持効果を最大限に発揮することができる。 When the content of maltogenic α-amylase in the bread flour dough of the present invention is expressed in units, it is preferably 1.5 to 150.0 u, more preferably 7.0 to 130.0 u, per 100 g of flour. be. By using it in this range, it is possible to maximize the effect of maintaining line suitability, crispness, and softness.
本発明の製パン用穀粉生地は、生地を加熱することができる限り、ストレート法、中種法、ノータイム法等いずれの製パン法にも使用することができる。また、生地を作製し、冷凍および冷蔵工程を経る場合、焼成後冷凍を経る場合等、いずれの工程にも使用できる。 The flour dough for bread making of the present invention can be used in any bread making method such as the straight method, the sponge dough method, the no-time method, etc., as long as the dough can be heated. Moreover, it can be used in any process, such as when the dough is prepared and subjected to freezing and refrigerating processes, or when freezing after baking.
本発明の製パン用穀粉生地を焼成して得られるパンには、フィリングなどの詰め物をしたパンも含まれ、食パン、食事パン、特殊パン、調理パン、菓子パン等が挙げられる。具体的には、食事パンとして、フランスパン、バラエティブレッド、ロール(テーブルロール、バンズ、バターロール)が挙げられる。特殊パンとしては、マフィン等、調理パンとしては、サンドイッチ、ホットドック、ハンバーガー等、菓子パンとしては、ジャムパン、あんパン、クリームパン、レーズンパン、メロンパン等が挙げられる。 The bread obtained by baking the flour dough for bread making of the present invention includes bread with stuffing such as filling, and examples thereof include white bread, meal bread, special bread, cooked bread, sweet bread, and the like. Specifically, meal bread includes French bread, variety bread, and rolls (table rolls, buns, and butter rolls). Examples of special breads include muffins, examples of cooked breads include sandwiches, hot dogs, hamburgers, and the like, and examples of sweet breads include jam buns, bean paste buns, cream buns, raisin buns, melon buns, and the like.
本発明の製パン用穀粉生地に用いる原料としては、主原料の穀粉として小麦粉、米粉、大麦粉、ライ麦粉等が挙げられる。また、その他の原料としては、イースト、イーストフード、乳化剤、油脂類(ショートニング、ラード、マーガリン、バター、液状油等)、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。さらに、レーズン等の乾燥果実、小麦ふすま粉、全粒粉等を使用できる。 Examples of raw materials used for the bread flour dough of the present invention include wheat flour, rice flour, barley flour, rye flour, and the like as the main grain flour. Other raw materials include yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oils, etc.), water, processed starch, dairy products, salt, sugars, seasonings (sodium glutamate, nucleic acids), preservatives, vitamins, strengthening agents such as calcium, proteins, amino acids, chemical leavening agents, flavors and the like. In addition, dried fruits such as raisins, wheat bran, whole grains and the like can be used.
次に実施例を挙げて本発明を具体的に説明するが、これらの実施例は本発明を制限するものではない。
[製パン用油脂組成物の製造]
(実施例1)
表1に示す配合組成の製パン用油脂組成物をベースに以下の方法により製造した。菜種油72.5kg、ハイエルシン菜種極度硬化油5kgをプロペラ攪拌にて攪拌しながら70~80℃にて加熱溶解し、クルードレシチン5kg、モノグリセリン脂肪酸エステル15kg、ポリグリセリン縮合リシノレイン酸エステル1kgを溶解攪拌した。マルトース生成αアミラーゼ1.5kgを添加後、ショートニング製造機を用いて急冷練り上げすることで製パン用油脂組成物を得た。
EXAMPLES Next, the present invention will be specifically described with reference to examples, but these examples are not intended to limit the present invention.
[Production of fat and oil composition for bread making]
(Example 1)
Based on the oil and fat composition for bread making having the composition shown in Table 1, it was produced by the following method. 72.5 kg of rapeseed oil and 5 kg of high erucine rapeseed extremely hardened oil were heated and dissolved at 70 to 80° C. while stirring with propeller stirring, and 5 kg of crude lecithin, 15 kg of monoglycerin fatty acid ester, and 1 kg of polyglycerin condensed ricinoleic acid ester were dissolved and stirred. . After adding 1.5 kg of maltogenic α-amylase, the mixture was rapidly cooled and kneaded using a shortening machine to obtain a fat and oil composition for bread making.
同様に、実施例2~11および比較例1~8についても表1、2に示す配合組成の製パン用油脂組成物をベースに上記方法で製パン用油脂組成物を得た。 Similarly, for Examples 2 to 11 and Comparative Examples 1 to 8, the oil and fat compositions for bread making having the composition shown in Tables 1 and 2 were used as bases to obtain the oil and fat compositions for bread making by the above method.
表1、2には、得られた製パン用油脂組成物に配合された(B)マルトース生成αアミラーゼの含有量を示した。表中の上段の数値は、油脂組成物中の(B)マルトース生成αアミラーゼの原料の配合量(質量%)であり、下段の数値は、油脂組成物100g中の(B)マルトース生成αアミラーゼの活性(u)である。 Tables 1 and 2 show the content of (B) the maltogenic α-amylase blended in the obtained fat and oil composition for bread making. The numerical value in the upper row in the table is the blending amount (% by mass) of the raw material of (B) maltogenic α-amylase in the oil and fat composition, and the numerical value in the lower row is (B) maltogenic α-amylase in 100 g of the oil and fat composition. is the activity (u) of
[評価方法]
それぞれの評価項目について、評価方法を下記に記す。
[Evaluation method]
The evaluation method for each evaluation item is described below.
(分散性の評価方法)
分散性については、上記製パン用油脂組成物を用いて表3に示す配合にてパン生地を製造し、評価を行った。
小麦粉1kg、イースト30g、イーストフード1g、上白糖250g、食塩12g、脱脂粉乳30g、全卵60g、水550gを関東混合機工業(株)製ミキサーボウルに投入し、ドゥフックにて低速2分間、中低速5分間攪拌をした。その後、各製パン用油脂組成物10gを投入し、低速で攪拌をした。
目視にてパン生地内に製パン用油脂組成物が完全に分散し、油脂の塊が確認できなくなった攪拌時間を計測し、分散性を評価した。比較例1の製パン用油脂組成物の攪拌時間に対して、0.7倍未満の場合を「5」、0.7倍以上0.9倍未満の場合を「4」、0.9倍以上1.1倍未満の場合を「3」、1.1倍以上1.3倍未満の場合を「2」、1.3倍以上の場合を「1」、として評価を行った。評価の「4」以上を合格とした。
(Dispersibility evaluation method)
With respect to dispersibility, bread dough was produced using the above oil and fat composition for bread making according to the formulation shown in Table 3 and evaluated.
1 kg of wheat flour, 30 g of yeast, 1 g of yeast food, 250 g of white sugar, 12 g of salt, 30 g of skimmed milk powder, 60 g of whole eggs, and 550 g of water are put into a mixer bowl manufactured by Kanto Kokoki Kogyo Co., Ltd., and mixed at low speed for 2 minutes at a medium speed. Stirred at low speed for 5 minutes. After that, 10 g of each oil and fat composition for bread making was added and stirred at a low speed.
Dispersibility was evaluated by measuring the stirring time at which the oil-and-fat composition for bread making was completely dispersed in the bread dough by visual inspection and lumps of oil and fat could not be confirmed. "5" when less than 0.7 times the stirring time of the oil and fat composition for bread making in Comparative Example 1, "4" when 0.7 times or more and less than 0.9 times, and 0.9 times A case of 1.1 times or more was rated as "3", a case of 1.1 times or more and less than 1.3 times was rated as "2", and a case of 1.3 times or more was rated as "1". "4" or more of evaluation was made into the pass.
(製パン方法)
以下のライン適性、ソフトさ維持、歯切れ、風味の評価については表4に示す配合にてコッペパンを製造し評価を行った。
小麦粉1kg、イースト30g、イーストフード1g、上白糖250g、食塩12g、脱脂粉乳30g、全卵60g、水550gを関東混合機工業(株)製ミキサーボウルに投入し、ドゥフックにて低速2分間、中低速5分間攪拌後、製パン用油脂組成物10g、ショートニング70gを投入し、低速3分間、中低速3分間混合しパン生地を得た。30分間フロアタイムをとったのち、60gに分割し、30分間のベンチタイムをとり、(株)オシキリ製モルダーにてコッペパン型に成型し、温度38℃、湿度85%にて60分間ホイロをとり、205℃のオーブンにて9分間焼成しコッペパンを製造した。製造後、室温まで自然放冷し、ビニール袋に密閉し室温で保管し、ソフトさ維持の評価には1日目(D+1)、3日目(D+3)のものを用い、歯切れ、風味の評価には1日目(D+1)のものを用いた。
(Bread making method)
For the evaluation of the following line suitability, softness maintenance, crispness, and flavor, coppépan was produced with the formulation shown in Table 4 and evaluated.
1 kg of wheat flour, 30 g of yeast, 1 g of yeast food, 250 g of white sugar, 12 g of salt, 30 g of skimmed milk powder, 60 g of whole eggs, and 550 g of water are put into a mixer bowl manufactured by Kanto Kokoki Kogyo Co., Ltd., and mixed at low speed for 2 minutes at a medium speed. After stirring at low speed for 5 minutes, 10 g of a fat and oil composition for bread making and 70 g of shortening were added and mixed at low speed for 3 minutes and medium and low speed for 3 minutes to obtain bread dough. After taking floor time for 30 minutes, divide it into 60 g, take bench time for 30 minutes, mold it into a coppépan type with a molder manufactured by Oshikiri Co., Ltd., and remove proofing for 60 minutes at a temperature of 38 ° C and a humidity of 85%. , and baked in an oven at 205°C for 9 minutes to produce a coppépan. After production, it was allowed to cool naturally to room temperature, sealed in a plastic bag and stored at room temperature. Evaluation of softness maintenance was performed on the first day (D + 1) and the third day (D + 3), and evaluation of crispness and flavor. The one on day 1 (D+1) was used for .
(ライン適性の評価方法)
酵素や乳化剤の使用によって、パン生地がゆるんだりべたついたり、逆に締まってしまう等の問題が生じることがある。その場合、モルダーでの成型時にパン生地の形がいびつになる、規定の長さに成型されない等の成型不良が発生しライン適性低下に繋がる。したがって、50gのパン生地20個を(株)オシキリ製モルダーにて成型した際の成型良、不良の個数によりライン適性を評価した。成型不良の数が1個以下の場合を「5」、2個の場合を「4」、3個の場合を「3」、4個の場合を「2」、5個以上の場合を「1」として評価した。評価の「4」以上を合格とした。
(Evaluation method for line suitability)
The use of enzymes and emulsifiers can cause problems such as the dough becoming loose, sticky, and conversely tight. In this case, molding defects such as the shape of the bread dough becoming distorted during molding with a molder and the bread dough not being molded to the prescribed length will occur, leading to a decrease in line suitability. Therefore, the line suitability was evaluated based on the number of good and bad moldings when 20 pieces of 50 g of bread dough were molded using a molder manufactured by Oshikiri Co., Ltd. "5" if the number of molding defects is 1 or less, "4" if 2, "3" if 3, "2" if 4, "1" if 5 or more ” was evaluated. "4" or more of evaluation was made into the pass.
(ソフトさ維持効果の評価方法)
評価においては、上記の焼成後1日目(D+1)、3日目(D+3)のものを、ソフトさを測定する直前にコッペパンを中心から3cm幅にカットしてサンプルとした。それぞれのサンプルを上面から1.5cm圧縮するのに必要な応力[N]を(株)山電製レオメーターで測定し、ソフトさの指標とした。
焼成後1日目(D+1)と3日目(D+3)において、パンクラムのソフトさの経時変化を測定し、ソフトさの変化量が比較例1の変化量と比較して小さいものをソフトさ維持効果が高いと評価した。
ここで、ソフトさの変化量とは、(D+3でのソフトさ(応力))―(D+1でのソフトさ(応力))を示す。比較例1の製パン用油脂組成物を使用した場合の変化量に対して0.7倍未満の場合を「5」、0.7倍以上0.9倍未満の場合を「4」、0.9倍以上1.1倍未満の場合を「3」、1.1倍以上1.3倍未満の場合を「2」、1.3倍以上の場合を「1」、として評価を行った。評価の「4」以上を合格とした。
(Evaluation method of softness maintenance effect)
In the evaluation, one day (D+1) and three days (D+3) after baking were cut into 3 cm width samples from the center immediately before measuring the softness. The stress [N] required to compress each sample from the upper surface by 1.5 cm was measured with a rheometer manufactured by Yamaden Co., Ltd. and used as an index of softness.
On the first day (D + 1) and the third day (D + 3) after baking, the change in the softness of the bread crumb over time was measured, and if the amount of change in softness was smaller than that in Comparative Example 1, the softness was maintained. Evaluated as highly effective.
Here, the amount of change in softness indicates (softness (stress) at D+3)−(softness (stress) at D+1). "5" when less than 0.7 times the amount of change when using the oil and fat composition for bread making of Comparative Example 1, "4" when 0.7 times or more and less than 0.9 times, 0 9 times or more and less than 1.1 times were evaluated as "3", 1.1 times or more and less than 1.3 times as "2", and 1.3 times or more as "1". . "4" or more of evaluation was made into the pass.
(歯切れの評価方法)
コッペパンを食した際の歯切れ感を、10人のパネラーの官能評価にて評価した。比較例1の製パン用油脂組成物を使用した場合のパンの歯切れを基準とし、歯切れが良好(5)、やや良好(4)、同等(3)、やや悪い(2)、悪い(1)として評価した。パネラー10人の官能評価の平均値を歯切れの評点とし、4.0以上を合格とした。
(Evaluation method for crispness)
A sensory evaluation by 10 panelists evaluated the crispness of the koppepan when eating. Based on the crispness of the bread when the oil and fat composition for bread making of Comparative Example 1 was used, the crispness was good (5), slightly good (4), equivalent (3), slightly bad (2), and bad (1). evaluated as The average value of sensory evaluations by 10 panelists was defined as a sharp score, and 4.0 or more was regarded as acceptable.
(風味の評価方法)
コッペパンを食した際の風味を、10人のパネラーの官能評価にて評価した。比較例1の製パン用油脂組成物を使用した場合のパンの風味を基準とし、小麦本来の甘味をはっきりと感じられる(5)、感じられる(4)、同等(3)、やや悪く感じられる(2)、悪く感じられる、(1)として評価した。パネラー10人の官能評価の平均値を風味の評点とし、4.0以上を合格とした。
(Flavor evaluation method)
The flavor of the coppépan was evaluated by sensory evaluation by 10 panelists. Based on the flavor of bread using the oil-and-fat composition for bread making of Comparative Example 1, the original sweetness of wheat is clearly perceived (5), perceived (4), equivalent (3), and slightly worse. (2), felt bad, evaluated as (1). The average value of the sensory evaluation by 10 panelists was used as the flavor rating, and 4.0 or more was considered acceptable.
(評価結果)
表1、2より、(A)食用油脂に(B)マルトース生成αアミラーゼ、(C)レシチン、(D)モノグリセリン脂肪酸エステル、(E)ポリグリセリン縮合リシノレイン酸エステルを特定の含有量比で含有させることで、分散性、ライン適性が向上し、ソフトさ維持効果、歯切れに優れ、風味良好なパンとなっていることが分かる。
(Evaluation results)
From Tables 1 and 2, (A) edible oil contains (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester at a specific content ratio. It can be seen that the bread has improved dispersibility and line suitability, excellent softness maintenance effect, crispness, and good flavor.
(使用原料)
(1)(商品名)「Novamyl-3D」、ノボザイムジャパン(株)製、1500u/g
(2)(商品名)「Novamyl」、ノボザイムジャパン(株)製、3600u/g(3)(商品名)「Opticake Fresh50B」、ノボザイムズジャパン(株
)製、840u/g
(4)(商品名)「日清レシチンDX」、日清オイリオグループ(株)製
(5)(商品名)「エマルジーMS」、モノグリセリンステアリン酸エステル、理研ビタミン(株)製
(6)(商品名)「ポエムPR-400」、ポリグリセリン縮合リシノール酸エステル、理研ビタミン(株)製
(7)(商品名)「リケマールPB-100」、プロピレングリコールモノベヘン酸エステル、理研ビタミン(株)製
(Raw materials used)
(1) (trade name) “Novamyl-3D”, Novozym Japan Co., Ltd., 1500 u/g
(2) (trade name) “Novamyl”, manufactured by Novozymes Japan Co., Ltd., 3600 u/g (3) (trade name) “Opticake Fresh 50B”, manufactured by Novozymes Japan Co., Ltd., 840 u/g
(4) (trade name) “Nissin Lecithin DX”, manufactured by Nisshin OilliO Group Co., Ltd. (5) (trade name) “Emulgy MS”, monoglycerin stearate, manufactured by Riken Vitamin Co., Ltd. (6) ( Trade name) “Poem PR-400”, polyglycerin condensed ricinoleate, manufactured by Riken Vitamin Co., Ltd. (7) (trade name) “Rikemal PB-100”, propylene glycol monobehenate, manufactured by Riken Vitamin Co., Ltd.
Claims (2)
(A)食用油脂が50.0~90.0質量部、(C)レシチンが2.0~10.0質量部、(D)モノグリセリン脂肪酸エステルが5.0~40.0質量部、(E)ポリグリセリン縮合リシノレイン酸エステルが0.1~10.0質量部を含有する製パン用油脂組成物。 (A) An oil and fat composition containing (B) maltogenic α-amylase, (C) lecithin, (D) monoglycerin fatty acid ester, and (E) polyglycerin condensed ricinoleic acid ester in (A) edible oil,
(A) 50.0 to 90.0 parts by mass of edible oil, (C) 2.0 to 10.0 parts by mass of lecithin, (D) 5.0 to 40.0 parts by mass of monoglycerol fatty acid ester, ( E) A bread-making oil and fat composition containing 0.1 to 10.0 parts by mass of polyglycerol condensed ricinoleic acid ester.
前記穀粉100gに対して、前記(B)マルトース生成αアミラーゼを1.5~150.0u含有する製パン用穀粉生地。 A breadmaking oil and fat composition according to claim 1 and a flour dough for breadmaking containing flour,
A bread flour dough containing 1.5 to 150.0 u of the maltogenic α-amylase (B) per 100 g of the flour.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2022015971A JP2023113523A (en) | 2022-02-03 | 2022-02-03 | Oil and fat composition for breadmaking and grain flour dough for breadmaking |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2022015971A JP2023113523A (en) | 2022-02-03 | 2022-02-03 | Oil and fat composition for breadmaking and grain flour dough for breadmaking |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2023113523A true JP2023113523A (en) | 2023-08-16 |
Family
ID=87566387
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2022015971A Pending JP2023113523A (en) | 2022-02-03 | 2022-02-03 | Oil and fat composition for breadmaking and grain flour dough for breadmaking |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2023113523A (en) |
-
2022
- 2022-02-03 JP JP2022015971A patent/JP2023113523A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2015156855A (en) | Water-in-oil type emulsified fat composition, margarines using the same and bakery product | |
JP4298696B2 (en) | Baked goods | |
TWI469742B (en) | Buns | |
JP4447566B2 (en) | Bread suitable for microwave heating | |
JP2005000048A (en) | Oil and fat composition for bakery product | |
EP1658775A1 (en) | Fat composition for bakery product and bakery product | |
JP2017093299A (en) | Bakery food mixture | |
JP7096012B2 (en) | Water-based emulsified oil composition for bakery | |
JP6264985B2 (en) | Oil composition for bread making and bread | |
JP2013102745A (en) | Emulsified oil-and-fat composition for bread-making kneading | |
JP2009201468A (en) | Warm water yeast dough for bakery product, and bakery product using the warm water yeast dough | |
JP2012024002A (en) | Oil-and-fat composition for bakery product | |
JP2023113523A (en) | Oil and fat composition for breadmaking and grain flour dough for breadmaking | |
JP6066258B2 (en) | Anti-aging composition for processed cereal products | |
JP7420163B2 (en) | Oil and fat compositions for bread making, flour dough for bread making, and bread | |
JP2023081210A (en) | Breadmaking oil and fat composition and breadmaking cereal flour dough | |
JP2024027251A (en) | Oil-and-fat composition for dressed bread and grain flour dough for dressed bread | |
JP3989920B2 (en) | Frozen dough for bread | |
JP7160071B2 (en) | Bread-making oil and fat composition and bread-making flour dough | |
JP2014117197A (en) | Oil and fat composition for bread | |
JP2012024001A (en) | Bakery product | |
JP7230623B2 (en) | Bread-making oil and fat composition and bread-making flour dough | |
JP4425625B2 (en) | Masking agent for bakery products | |
JP7140024B2 (en) | Fat composition for fried food and fried food | |
JP2019000004A (en) | Bread dough and fat composition for kneading |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20240617 |
|
RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20240620 |