JP6507736B2

JP6507736B2 - Novel bread dough and water-in-oil emulsified fat composition for kneading

Info

Publication number: JP6507736B2
Application number: JP2015049533A
Authority: JP
Inventors: 立志田中; 敬宏遠藤; 真子石黒
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2015-03-12
Filing date: 2015-03-12
Publication date: 2019-05-08
Anticipated expiration: 2035-03-12
Also published as: JP2016168000A

Description

本発明は、パン生地及び該生地に用いることができる練り込み用油中水型乳化油脂組成物に関する。 The present invention relates to a bread dough and a water-in-oil type emulsified fat and oil composition for kneading which can be used for the dough.

マーガリン等の油中水型乳化油脂組成物は、バターとは異なり主に植物性油脂を使用するため、健康面や価格面で優れているものの、バターのような独特の風味やコクを有しない。このため、フレーバーを添加して香り付けすることが一般的であるが、香りが不自然であったり、後味の広がりに欠けたり、加熱後の風味持続が劣るなどの問題がある。 Water-in-oil type emulsified fat and oil compositions such as margarine are superior in health and price aspects because they mainly use vegetable fats and oils unlike butter, but they do not have unique flavor or richness like butter. . For this reason, it is common to add a flavor and aromatize, but there are problems such as unnatural aroma, lack of aftertaste spread, and poor flavor retention after heating.

一方、醤油、魚醤などの液状調味料や野菜・果物等のジュースをバターやマーガリンに混合することで、豊かな味を付与した新規スプレッドの製造方法（特許文献１）、充分な発酵の行われていないパンの発酵不足と小麦粉特有の粉っぽい風味を改善するために、コンブより抽出した風味成分と油脂とをあらかじめ混合した組成物を添加するパンの製造方法（特許文献２）が開示されている。しかしながら、醤油、魚醤、味噌等の発酵調味料もしくは昆布エキスの片方のみを使用しており、パン生地に豊かな乳風味とコクを付与する目的では無いことからそれらの添加量も多く、従ってパン生地に豊かな乳風味とコクを付与する効果についての示唆も全くない。 On the other hand, a method of producing a new spread having a rich taste by mixing liquid seasonings such as soy sauce and fish sauce and juices such as vegetables and fruits with butter and margarine (Patent Document 1), sufficient fermentation process Disclosed is a method for producing bread (Patent Document 2) in which a composition in which flavor components extracted from kelp and fats and oils are mixed in advance is added in order to improve unfermented bread with insufficient fermentation and floury flavor peculiar to wheat flour. It is done. However, only one side of fermented seasoning such as soy sauce, fish sauce, miso or kelp extract is used, and it is not intended to impart rich milk flavor and richness to bread dough, so their addition amount is also large, therefore bread dough There is no suggestion on the effect of imparting rich milk flavor and richness to

特開２０１２−１１０２８２号公報JP, 2012-110282, A 特開平２−２４９４４５号公報JP-A-2-249445

本発明の目的は、豊かな乳風味とコクを有するパン、該パンを作製する為のパン生地及び該生地に用いることができる練り込み用油中水型乳化油脂組成物を提供することである。 An object of the present invention is to provide a bread having rich milk flavor and body, a bread dough for producing the bread and a water-in-oil type emulsified fat and oil composition for kneading which can be used for the dough.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、油脂、無脂乳固形分、穀類を原料とする発酵調味料及び／又は魚介類を原料とする発酵調味料、昆布エキス及び水分をそれぞれ特定量含有する油中水型乳化油脂組成物を、特定量添加して調製したパン生地を焼成してなるパンが、豊かな乳風味とコクを有することを見出し、本発明を完成するに至った。 MEANS TO SOLVE THE PROBLEM As a result of repeating earnest research in order to solve the said subject, the present inventors fermented seasoning which uses fats and oils, non-fat milk solid content, and a fermented seasoning and / or fish and shellfish which use cereals as a raw material, kelp extract And a water-in-oil type emulsified oil composition containing specific amounts of water and a specific amount of the composition, and baking the bread dough prepared by adding a specific amount finds that bread having rich milk flavor and body has a richness, and completes the present invention It came to

即ち、本発明の第一は、油中水型乳化油脂組成物全体中、油脂４０〜９７重量％、無脂乳固形分０．０５〜３重量％（乾燥重量）、穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスを合計で０．１〜５重量％（乾燥重量）、及び水分２〜５５重量％を含有し、発酵調味料／昆布エキス（乾燥重量比）が９５／５〜１５／８５であるパン練り込み用油中水型乳化油脂組成物に関する。好ましい実施態様は、発酵調味料が、魚醤、醤油、味噌、オイスターソースからなる群から選ばれる少なくとも１種である上記記載のパン練り込み用油中水型乳化油脂組成物に関する。より好ましくは、油脂全体中、乳脂肪を０．１〜３０重量％含有する上記記載のパン練り込み用油中水型乳化油脂組成物、更に好ましくは、油脂全体中、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂を１０〜７０重量％含有する上記記載のパン練り込み用油中水型乳化油脂組成物、特に好ましくは、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂が、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率が４〜２０且つ（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率が１以上である上記記載のパン練り込み用油中水型乳化油脂組成物［ＳＳＳ：トリ飽和脂肪酸グリセリド、ＳＳＵ：１，２−ジ飽和脂肪酸−３−モノ不飽和脂肪酸グリセリド（光学異性体を含む）、ＳＵＳ：１，３−ジ飽和脂肪酸−２−モノ不飽和脂肪酸グリセリド］、極めて好ましくは、穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスが、水相部に含まれる上記記載のパン練り込み用油中水型乳化油脂組成物、に関する。本発明の第二は、穀粉１００重量部に対して、油脂２〜３０重量部、無脂乳固形分０．１〜５重量部（乾燥重量)、穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスを合計で０．０１〜１．５重量部（乾燥重量）含有し、前記発酵調味料／前記昆布エキス（乾燥重量比）が９５／５〜１５／８５であるパン生地に関する。好ましい実施態様は、発酵調味料が、魚醤、醤油、味噌、オイスターソースからなる群から選ばれる少なくとも１種である上記記載のパン生地に関する。より好ましくは、油脂全体中、乳脂肪を０．１〜３０重量％含有する上記記載のパン生地、更に好ましくは、油脂全体中、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂を１０〜７０重量％含有する上記記載のパン生地、特に好ましくは、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂が、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率が４〜２０且つ（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率が１以上である上記記載のパン生地、極めて好ましくは、上記記載のパン練り込み用油中水型乳化油脂組成物を、穀粉１００重量部に対して２．１〜７５重量部含む上記記載のパン生地に関する。本発明の第三は、上記記載の生地を加熱調理してなるパンに関する。 That is, in the first aspect of the present invention, 40-97% by weight of fat and oil, 0.05-3% by weight of non-fat milk solid content (dry weight), cereals and / or fish and shellfish in the whole water-in-oil type emulsified fat and oil composition Containing 0.1 to 5% by weight (dry weight) and 2 to 55% by weight of moisture in total of fermented seasoning and kelp extract from which the raw material is used, and the fermented seasoning / kelp extract (dry weight ratio) is 95 / The invention relates to a water-in-oil type emulsified fat and oil composition for bread kneading, which is 5 to 15/85. A preferred embodiment relates to the water-in-oil type emulsified fat and oil composition for bread kneading described above, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso and oyster sauce. More preferably, the above-mentioned water-in-oil type emulsified fat and oil composition for bread kneading described above containing 0.1 to 30% by weight of milk fat in the whole fat, more preferably, transesterification of palm oil in the whole fat. A water-in-oil type emulsified fat and oil composition for bread kneading according to the above description, which is a fractionated liquid portion of oil and contains 10 to 70% by weight of fat having an iodine value of 35 to 62, particularly preferably transesterification of palm fat Fats and oils with an iodine number of 35 to 62, which are fractionated liquid portions of oil, contain 2 to 13% by weight of SSS and 34 to 54% by weight of SSU and SUS in total (total content of SSU and SUS) Water-in-oil type emulsified fat and oil composition [SSS: tri-saturated] for bread kneading described above, wherein the weight ratio of (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more Fatty acid glyceride, S U: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glycerides (including optical isomers), SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glycerides], very preferably, cereals and The present invention relates to a water-in-oil type emulsified fat and oil composition for bread kneading described above, wherein a fermented seasoning and a kelp extract containing fish and shellfish as a raw material are contained in the water phase part. The second aspect of the present invention is a fermentation using 2 to 30 parts by weight of fat and oil, 0.1 to 5 parts by weight of solid non-fat milk (dry weight), grains and / or fish and shellfish per 100 parts by weight of flour. The present invention relates to a bread dough containing a seasoning and a kelp extract in total of 0.01 to 1.5 parts by weight (dry weight), wherein the fermented seasoning / the kelp extract (dry weight ratio) is 95/5 to 15/85. A preferred embodiment relates to the above-mentioned bread dough, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso and oyster sauce. More preferably, the above-mentioned bread dough containing 0.1 to 30% by weight of milk fat in the whole oil, more preferably a fractionated liquid portion of transesterified oil of palm oil in the whole oil and having an iodine value of The above-mentioned bread dough containing 10 to 70% by weight of fats and oils of 35 to 62, particularly preferably a fractionated liquid portion of transesterified oil of palm based fats and oils having an iodine value of 35 to 62, has SSS of 2 to 2 It contains 13% by weight and contains 34 to 54% by weight of SSU and SUS in total, and the weight ratio of (total content of SSU and SUS) / (SSS content) is 4 to 20 and (SSU content) / (SUS content) The above-mentioned bread dough having a weight ratio of 1 or more, very preferably, the above-mentioned water-in-oil type emulsified fat and oil composition for bread kneading described above contains 2.1 to 75 parts by weight with respect to 100 parts by weight of flour. Record Of about dough. The third of the present invention relates to a bread obtained by cooking the above-mentioned dough.

本発明に従えば、豊かな乳風味とコクを有するパン、該パンを作製する為のパン生地及び該生地に用いることができる練り込み用油中水型乳化油脂組成物を提供することができる。 According to the present invention, it is possible to provide a bread having rich milk flavor and body, a bread dough for producing the bread and a water-in-oil type emulsified fat and oil composition for kneading which can be used for the dough.

以下、本発明につき、さらに詳細に説明する。本発明のパン生地は、穀粉、油脂、無脂乳固形分、穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスをそれぞれ特定量含有することを特徴とする。 Hereinafter, the present invention will be described in more detail. The bread dough of the present invention is characterized by containing specific amounts of fermented seasoning and kelp extract each of which is made of cereal flour, fat and oil, non-fat milk solids, cereals and / or seafood.

前記穀粉は、食用であれば特に限定はないが、例えば、小麦、米、とうもろこし、馬鈴薯、タピオカ、甘藷などの穀物を挽いたり粉砕したりして作った粉で、それらの群より選ばれる少なくとも１種を使用することができる。そして、該穀粉中には、小麦粉を８０重量％以上含有することが好ましい。前記小麦粉は、例えば、強力粉、中力粉、薄力粉等が挙げられ、それらの群より選ばれる少なくとも１種を使用することができるが、蛋白質含量の多い強力粉が望ましい。また、前記穀粉中には、８０重量％以下であれば、前記穀物由来の澱粉及びその加工澱粉を含んでいても良い。 The flour is not particularly limited as long as it is edible, but it is a flour prepared by grinding or crushing grains such as wheat, rice, corn, potato, tapioca, sweet potato, etc., and at least one selected from the group One kind can be used. And, it is preferable that the flour contains 80% by weight or more of wheat flour. Examples of the flour include strong flour, medium-strength flour, weak flour and the like, and at least one selected from the group can be used, but high-strength flour with a high protein content is desirable. Moreover, in the said flour, if it is 80 weight% or less, you may contain the starch derived from the said grain, and its modified starch.

前記パン生地中の油脂は、従来マーガリンやショートニング等に使用されるいかなる油脂を使用してもよく、例えば、パーム油、パーム核油、ヤシ油、亜麻仁油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、菜種油、コーン油、大豆油、辛子油、カポック油、米糠油、胡麻油、落花生油、オリーブ油、椿油、茶油、ひまし油、葡萄油、カカオ脂、シア脂、サル脂、コクム脂、ボルネオ脂等の植物性油脂や、魚油、鯨油、牛脂、乳脂、豚脂、鶏油、卵黄油、羊油等の動物性油脂が挙げられ、また、これらの油脂をエステル交換したものや、硬化、分別したもの等、通常食用に供されるすべての油脂類からなる群より選ばれる少なくとも１種を使用することができる。前記油脂の含有量は、前記穀粉１００重量部に対して、２〜３０重量部が好ましく、５〜２０重量部がより好ましく、８〜１５重量部が更に好ましい。前記油脂の含有量が２重量部より少ないと、生地の伸展性が低下したり、出来たパンが硬くなる場合があり、３０重量部を超えると、生地作製時にダレが生じたり、加熱調理後のパンから油のしみ出しが見られたり、食感が悪い場合がある。 As fats and oils in the bread dough, any fats and oils conventionally used for margarine, shortening, etc. may be used, for example, palm oil, palm kernel oil, coconut oil, linseed oil, soy sauce, safflower oil, cottonseed oil, Pepper oil, coconut oil, sunflower oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, spicy oil, kapok oil, rice bran oil, sesame oil, peanut oil, peanut oil, olive oil, soy sauce, tea oil, castor oil, soy sauce, cocoa butter, shea butter And vegetable fats and oils such as monkey fat, kokmumu fat and borneo fat, and animal fats and oils such as fish oil, soy sauce, beef tallow, milk fat, pork fat, pork fat, chicken oil, egg yolk oil, and sheep oil; It is possible to use at least one selected from the group consisting of all fats and oils normally used for food, such as transesterified ones, hardened ones and separated ones. The content of the oil and fat is preferably 2 to 30 parts by weight, more preferably 5 to 20 parts by weight, and still more preferably 8 to 15 parts by weight with respect to 100 parts by weight of the flour. If the content of the fat and oil is less than 2 parts by weight, the extensibility of the dough may be reduced or the resulting bread may become hard. If it exceeds 30 parts by weight, sagging may occur during preparation of the dough, or after cooking There are cases where oil exudation is seen from the bread and the texture is bad.

前記パン生地中の油脂には、豊かな乳風味とコクを付与する観点から、乳脂肪を含有していることが好ましく、乳脂肪の含有量は、前記油脂全体中０．１〜３０重量％が好ましく、０．５〜２０重量％がより好ましく、０．７〜１０重量％が更に好ましく、１〜７重量％が特に好ましい。前記乳脂肪の含有量が０．１重量％より少ないと、豊かな乳風味とコクの付与効果が得られにくい場合があり、また３０重量％を超えると、効果が頭打ちになったり、価格が高くなる場合がある。乳脂肪とは、牛乳由来の脂質を言い、バター、発酵バター、生乳、牛乳、特別牛乳、濃縮乳、クリーム、発酵クリーム、加糖練乳、無糖練乳、チーズ、全脂粉乳、バターミルク、バターミルクパウダー及びこれらを酸、酵素、加熱処理したものや分別したものなどが例示でき、これらの群より選ばれる少なくとも１種が用いられる。 The fat and oil in the bread dough preferably contains milk fat from the viewpoint of imparting rich milk flavor and richness, and the content of milk fat is 0.1 to 30% by weight in the whole fat and oil. Preferably, 0.5 to 20% by weight is more preferable, 0.7 to 10% by weight is more preferable, and 1 to 7% by weight is particularly preferable. If the content of the milk fat is less than 0.1% by weight, it may be difficult to obtain rich milk flavor and the effect of imparting richness, and if it exceeds 30% by weight, the effect may plateau or the price may It can be expensive. Milk fat is a lipid derived from milk, butter, fermented butter, raw milk, milk, special milk, concentrated milk, cream, fermented cream, sweetened condensed milk, unsweetened condensed milk, cheese, whole milk powder, buttermilk, buttermilk Examples thereof include powders, and acids, enzymes, heat-treated ones and fractions thereof, and the like, and at least one selected from these groups is used.

前記パン生地中の油脂には、豊かな乳風味とコクを増強する観点から、パーム系油脂のランダムエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂を含有することが好ましい。また、該ヨウ素価は３７〜５８がより好ましく、４０〜５５が更に好ましい。前記分別液状部のヨウ素価が３５より低いと、硬すぎて生地に練り込まれにくい場合があり、また６２より高いと、軟らかすぎて生地の混捏時にすべって練り込まれにくい場合がある。 The fat and oil in the bread dough preferably contains a fat and oil having a iodine value of 35 to 62, which is a fractionated liquid portion of a random transesterified oil of palm-based fat and oil, from the viewpoint of enhancing rich milk flavor and body. The iodine value is more preferably 37 to 58, and still more preferably 40 to 55. If the iodine value of the fractionated liquid portion is lower than 35, it may be too hard to be kneaded into the dough, and if it is higher than 62, it may be too soft to be slipped and kneaded when kneading the dough.

前記パン生地中のパーム系油脂のエステル交換油の分別液状部の含有量は、前記油脂全体中１０〜７０重量％が好ましく、２０〜７０重量％がより好ましく、３０〜６０重量％が更に好ましい。前記分別液状部の含有量が１０重量％より少ないと、豊かな乳風味とコクの増強効果が得られにくい場合があり、また７０重量％を超えると、効果が頭打ちになったり、生地に練り込まれにくくなる場合がある。 10-70 weight% is preferable in the said whole fats and oils, as for content of the fractionated liquid part of the transesterified oil of palm oil fat in the said bread dough, 20-70 weight% is more preferable, and 30-60 weight% is still more preferable. If the content of the fractionated liquid portion is less than 10% by weight, it may be difficult to obtain a rich milk flavor and body enhancing effect, and if it exceeds 70% by weight, the effect may be clogged, or the dough may be kneaded It may be difficult to get stuck.

パーム系油脂のランダムエステル交換方法としては、「ナトリウムメチラートなどのアルカリ触媒などを用いた化学法」や「リパーゼを用いた酵素法」など、一般的に食用油脂に適用することができる方法が挙げられる。なお、本発明におけるランダムエステル交換方法としては、「化学法」もしくは「トリグリセリドの２位にもある程度の反応性があるリパーゼ、例えば、Ｔｈｅｒｍｏｍｙｃｅｓ属由来のリパーゼなどを用いる酵素法」を利用することが好ましい。 As a method for random transesterification of palm based fats and oils, methods which can be generally applied to edible fats and oils such as "chemical methods using alkali catalysts such as sodium methylate etc." and "enzyme methods using lipase" are available. It can be mentioned. In addition, as the random transesterification method in the present invention, it is possible to use “chemical method” or “enzymatic method using lipase having a certain degree of reactivity also at the 2-position of triglyceride, such as lipase from Thermomyces”. preferable.

前記エステル交換に供するパーム系油脂のヨウ素価は３０〜５８が好ましく、その範囲であれば、最終的に得られる油脂のヨウ素価を３５〜６２に調整し易い。前記エステル交換に供するパーム系油脂としては、例えば、そのまま使用する場合、パーム油、パームステアリン、パーム中融点部、パームオレインが挙げられ、そのまま使用しない場合でも、ヨウ素価が３０〜５８の範囲外にあるパームダブルオレイン、パームスーパーオレイン、パームトップオレイン、パームハードステアリンなどのパーム系油脂と他のパーム系油脂を混合してヨウ素価３０〜５８に調整しても良い。 The iodine value of the palm based fat and oil to be subjected to the transesterification is preferably 30 to 58, and if it is in the range, the iodine value of the finally obtained fat and oil can be easily adjusted to 35 to 62. Examples of palm-based fats and oils to be subjected to the transesterification include palm oil, palm stearin, palm middle melting point, palm olein when used as it is, and even when not used as it is, iodine value is outside the range of 30 to 58 The palm fats and oils such as palm double olein, palm super olein, palm top olein and palm hard stearin may be mixed with other palm fats and oils to adjust to an iodine value of 30 to 58.

前記エステル交換後の分別方法としては、食用油脂に一般的に適用される方法が挙げられ、例えば、パーム系油脂のエステル交換油を温調しながら攪拌して結晶を析出させた後、その油脂を加圧圧搾装置に導入して圧搾して液状部を得る。具体的には、パーム系油脂のランダムエステル交換油を５〜４８時間、分別に供するエステル交換油脂の融点よりも２〜１４℃低い温度で温調しながら攪拌して結晶を析出させ、その油脂を加圧圧搾装置に導入し、前記温度を維持しながら０．５〜５ＭＰａで圧搾すると、容易にヨウ素価が３５〜６２の液状部が得られて好ましい。 Examples of the separation method after the ester exchange include methods generally applied to edible fats and oils, and for example, after transesterification oil of palm-based fats and oils is stirred while being temperature-controlled to precipitate crystals, the fats and oils Is introduced into a pressure squeezing device and squeezed to obtain a liquid portion. Specifically, the crystals are precipitated by stirring while controlling the temperature at a temperature 2 to 14 ° C. lower than the melting point of the transesterified fat to be subjected to fractionation for 5 to 48 hours random transesterified oil of palm based fat or oil Is introduced into a pressurized squeezing apparatus and compressed at 0.5 to 5 MPa while maintaining the above temperature, which is preferable because a liquid portion having an iodine value of 35 to 62 is easily obtained.

更に前記パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂は、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率が４〜２０且つ（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率が１以上であることが好ましい。 Further, the above-mentioned oil and fat having an iodine value of 35 to 62, which is a fractionated liquid portion of transesterified oil of palm oil and fat, contains 2 to 13% by weight of SSS and 34 to 54% by weight of SSU and SUS in total. It is preferable that the weight ratio of (total content of SSU and SUS) / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more.

前記ＳＳＳ含量は、２重量％未満であると生地に練り込まれにくくなる場合があり、１３重量％を超えると口溶けが悪くなる場合がある。また前記ＳＳＵとＳＵＳの合計含量は、３４重量％未満では軟らかすぎて生地の混捏時にすべって練り込まれにくい場合があり、５４重量％を超えると硬くなり生地に練り込まれにくくなる場合がある。 If the SSS content is less than 2% by weight, it may be difficult to knead the dough, and if it exceeds 13% by weight, mouth melting may be deteriorated. The total content of SSU and SUS is too soft at less than 34% by weight and may be difficult to be slipped in during kneading of the dough, and may be hard to be incorporated in the dough at more than 54% by weight. .

また前記（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率は、４より小さいとＳＳＳが多く口溶けが悪くなるか、もしくはＳＳＳ、ＳＳＵ、ＳＵＳの合計量が少ないために結晶速度の遅い軟質の油脂となって生地に練り込まれにくくなる場合があり、２０より大きくなると、結晶核となるＳＳＳが相対的に少ないために粗大結晶となり生地との混合状態が悪化してパンの食感が悪くなる場合がある。 When the weight ratio of (SSU and SUS total content) / (SSS content) is less than 4, the SSS content is large and the dissolution in the mouth is poor, or the total amount of SSS, SSU, and SUS is small, and the crystallization rate is slow. It may become difficult to be kneaded into the dough as soft fat and oil, and if it is larger than 20, the SSS as a crystal nucleus is relatively small, so it becomes coarse crystals and the state of mixing with the dough is deteriorated and the texture of bread May be worse.

前記（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率は１未満であると、ＳＳＵに対してＳＵＳが多くなり結晶速度が遅く経時的に物性変化が大きくなり、生地に練り込まれにくくなる場合がある。 If the weight ratio of (SSU content) / (SUS content) is less than 1, the amount of SUS is larger than that of SSU, the crystallization rate is slow, the change in physical properties increases with time, and it may be difficult to knead it into the dough. is there.

上記記載のパーム系油脂を原料とし、上記記載のエステル交換方法及びエステル交換後の分別方法に従えば、多大な試行錯誤をすることなく前記分別液状部のトリグリセリド組成を得ることができる。 According to the transesterification method and the fractionation method after transesterification described above using the palm based fat and oil as the raw material, the triglyceride composition of the fractionated liquid portion can be obtained without much trial and error.

本発明におけるＳＳＳ含量、ＳＳＵ含量、ＳＵＳ含量は「ＡＯＣＳＯｆｆｉｃｉａｌＭｅｔｈｏｄＣｅ５ｃ−９３」に準拠してＨＰＬＣにより分析できる。また、ＳＳＵ／ＳＵＳ比率は、ＨＰＬＣを用いて硝酸銀カラムにより分析できる。分析条件は「ＪｏｕｒｎａｌｏｆｔｈｅＡｍｅｒｉｃａｎＯｉｌＣｈｅｍｉｓｔｓＳｏｃｉｅｔｙ，６８，２８９−２９３，１９９１」記載の方法に準拠して分析できる。更に、ヨウ素価は、日本油化学会制定、基準油脂分析試験法２．３．４．１−１９９６」に準拠して測定できる。 The SSS content, SSU content, and SUS content in the present invention can be analyzed by HPLC according to "AOCS Official Method Ce 5c-93". Also, the SSU / SUS ratio can be analyzed with a silver nitrate column using HPLC. The analysis conditions can be analyzed according to the method described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991". Furthermore, the iodine value can be measured in accordance with the Japan Oil Chemistry Association established standard oil and fat analysis test method 2.3.4.1-1996.

前記パン生地中の無脂乳固形分の原料としては、例えば、牛乳、クリーム、脱脂乳、脱脂粉乳、全脂粉乳、バターミルク、バターミルクパウダー、ホエー蛋白質、カゼイン蛋白質、乳清ミネラル、加糖練乳、無糖練乳、チーズ等が挙げられ、中でも脱脂乳、脱脂粉乳、バターミルク及びバターミルクパウダーが好ましく、バターミルクパウダーがより好ましい。前記無脂乳固形分の含有量は、穀粉１００重量部に対して、乾燥重量で０．１〜５重量部が好ましく、０．３〜３重量部がより好ましく、０．５〜２．５重量部が更に好ましく、１〜２重量部が特に好ましい。前記パン生地中の無脂乳固形分の含有量が０．１重量部より少ないと豊かな乳風味とコクが感じられない場合があり、５重量部より多いと効果が頭打ちになったり、価格が高くなる場合がある。 The raw material of non-fat milk solids in the bread dough is, for example, milk, cream, skim milk, skimmed milk powder, whole milk powder milk, butter milk, butter milk powder, whey protein, whey protein, casein protein, whey mineral, sweetened condensed milk, Sugar-free condensed milk, cheese and the like can be mentioned, among which skimmed milk, skimmed milk powder, buttermilk and buttermilk powder are preferable, and buttermilk powder is more preferable. The content of the non-fat milk solid content is preferably 0.1 to 5 parts by weight, more preferably 0.3 to 3 parts by weight, in terms of dry weight, with respect to 100 parts by weight of flour. The parts by weight are more preferred, and 1 to 2 parts by weight are particularly preferred. If the content of non-fat milk solid content in the bread dough is less than 0.1 parts by weight, rich milk flavor and body may not be felt, and if it is more than 5 parts by weight, the effect may be clogged up, the price It can be expensive.

前記パン生地中の穀類及び／又は魚介類を原料とする発酵調味料は、穀類又は魚介類の原料を自己消化及び／又は酵素を添加して、蛋白質などを分解して製造される調味料を意味し、例えば味噌、醤油、みりん、豆板醤、甜麺醤、魚醤、オイスターソースなどが挙げられ、これらのうち魚醤、醤油、味噌、オイスターソースからなる群から選ばれる少なくとも１種を使用することが好ましい。 The fermented seasoning using cereals and / or fish and shellfish in the above-mentioned bread dough means a seasoning produced by decomposing protein etc. by self-digestion and / or adding an enzyme to the raw material of cereals or fish and shellfish. For example, miso, soy sauce, mirin, bean paste, soy bean paste, fish sauce, oyster sauce, etc., of which at least one selected from the group consisting of fish sauce, soy sauce, miso, oyster sauce Is preferred.

前記パン生地中の昆布エキスは、昆布原藻、もしくはその乾燥品を水抽出、アルコール抽出又はアルカリ抽出して得られる抽出液、該抽出液の濃縮液、あるいは該抽出液を粉末化したものを意味し、更に塩、糖、アミノ酸、有機酸、核酸等で調味されていてもよく、一般に市販されている昆布エキス等を用いることができる。上記において、抽出前に前記昆布原藻、もしくはその乾燥品を切断し、砂等の異物を取り除いておくことが好ましい。 The kelp extract in the bread dough means an extract obtained by water extraction, alcohol extraction or alkali extraction of kelp raw algae or its dried product, a concentrated solution of the extract, or a powder of the extract. Furthermore, it may be seasoned with salt, sugar, amino acid, organic acid, nucleic acid, etc., and kelp extract etc. which are generally marketed can be used. In the above, it is preferable to cut the kelp raw algae or its dried product and remove foreign substances such as sand before extraction.

前記パン生地中の穀類及び／又は魚介類を原料とする発酵調味料と前記昆布エキスの合計含有量（乾燥重量）は、前記穀粉１００重量部に対して、０．０１〜１．５重量部が好ましく、０．０２〜１重量部がより好ましく、０．０３〜０．５重量部が更に好ましく、０．０５〜０．３重量部が特に好ましい。前記発酵調味料と昆布エキスの合計含有量が０．０１重量部より少ないと、豊かな乳風味とコクを付与する効果が得られない場合があり、１．５重量部より多いと発酵調味料や昆布エキスの風味が感じられる場合がある。 The total content (dry weight) of the fermented seasoning from cereals and / or fish and shellfish in the bread dough and the kelp extract is 0.01 to 1.5 parts by weight with respect to 100 parts by weight of the flour. Preferably, 0.02 to 1 part by weight is more preferable, 0.03 to 0.5 part by weight is further preferable, and 0.05 to 0.3 part by weight is particularly preferable. If the total content of the fermented seasoning and kelp extract is less than 0.01 parts by weight, the effect of imparting rich milk flavor and body may not be obtained, and if it is more than 1.5 parts by weight, the fermented seasoning The flavor of kelp extract may be felt.

また、前記パン生地中の発酵調味料／昆布エキス（乾燥重量比）は９５／５〜１５／８５が好ましく、９０／１０〜２０／８０がより好ましく、８５／１５〜４０／６０が更に好ましく、８０／２０〜５５／４５が特に好ましい。前記重量比が９５／５より大きいと、後味の乳風味が弱く感じられる場合があり、１５／８５より小さいと、先味の乳風味が弱く感じられる場合がある。 Moreover, 95 / 5-15 / 85 are preferable, as for the fermented seasoning / kelp extract (dry weight ratio) in the said bread dough, 90/10-20/80 are more preferable, and 85/15-40/60 are still more preferable, 80/20 to 55/45 are particularly preferred. If the weight ratio is more than 95/5, the aftertaste milk flavor may be felt weak, and if it is less than 15/85, the toasted milk flavor may be felt weak.

また、前記パン生地中の（発酵調味料）／（昆布エキス）／（無脂乳固形分）の比率は、乾燥重量で、（０．４〜３５）／（０．１〜１５）／（５５〜９９）が好ましい。 Moreover, the ratio of (fermented seasoning) / (kelp extract) / (non-fat milk solid content) in the bread dough is (0.4 to 35) / (0.1 to 15) / (55) in dry weight. ~ 99) is preferred.

前記パン生地を作製するためには、前記において穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキス、油脂、無脂乳固形分などを生地に直接添加する方法と、該発酵調味料、該昆布エキス、該油脂、該無脂乳固形分を練り込み用油中水型乳化油脂組成物として生地に添加する方法とがあり、理由は定かではないが、油中水型乳化油脂組成物として添加する方が、本発明の効果が発揮され易い。但し、該練り込み用油中水型乳化油脂組成物に加えて、生地に直接穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキス、油脂、無脂乳固形分などを添加しても良い。 In order to produce the bread dough, a method of directly adding to the dough fermented seasonings and kelp extracts, oils and fats, non-fat milk solids, etc., which are made from cereals and / or fish and shellfish as described above, and the fermented seasonings, There is a method of adding the kelp extract, the fat and oil, and the non-fat milk solid content to dough as a water-in-oil type emulsified fat and oil composition for kneading, the reason is not clear, but the water-in-oil type emulsified fat and oil composition The effect of the present invention is more easily exhibited when added as However, in addition to the above-mentioned water-in-oil type emulsified fat and oil composition for kneading, fermented seasoning and kelp extract, fat and oil, non-fat milk solids, etc. directly from cereals and / or fish and shellfish as raw materials Also good.

前記練り込み用油中水型乳化油脂組成物は、前記油脂を含有する油相部と、前記穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキス、前記無脂乳固形分及び水分を含有する水相部からなることが特徴である。 The water-in-oil type emulsified fat and oil composition for kneading includes an oil phase portion containing the oil and fat, a fermented seasoning and kelp extract using the grains and / or fish and shellfish as raw materials, the non-fat milk solids and water content It is characterized in that it comprises an aqueous phase portion containing

前記油中水型乳化油脂組成物中の油脂の種類は、前記パン生地中の油脂と同様であり、その含有量は、前記油中水型乳化油脂組成物全体中４０〜９７重量％が好ましく、５０〜９５重量％がより好ましく、６０〜８５重量％が更に好ましい。前記油脂の含有量が４０重量％より少ないと、練り込み用油中水型乳化油脂組成物としての好ましい物性を得ることができない場合があり、また９７重量％を超えると、好ましい風味を付与するに十分な水溶性風味素材を添加することができない場合がある。 The type of fat and oil in the water-in-oil type emulsified fat and oil composition is the same as the fat and oil in the bread dough, and its content is preferably 40 to 97% by weight in the whole water-in-oil type emulsified fat and oil composition, 50 to 95% by weight is more preferable, and 60 to 85% by weight is even more preferable. When the content of the above-mentioned fats and oils is less than 40% by weight, preferable physical properties as a water-in-oil type emulsified fat and oil composition for kneading may not be obtained, and when it exceeds 97% by weight, a preferable flavor is given. In some cases, it is not possible to add sufficient water-soluble flavor material.

また前記油中水型乳化油脂組成物には、豊かな乳風味とコクを付与する観点から、乳脂肪を含有していることが好ましい。乳脂肪は前記パン生地中の乳脂肪と同様であり、その含有量は前記油中水型乳化油脂組成物に含まれる油脂全体中０．１〜３０重量％が好ましく、０．５〜２０重量％がより好ましく、０．７〜１０重量％が更に好ましく、１〜７重量％が特に好ましい。前記乳脂肪の含有量が０．１重量％より少ないと、豊かな乳風味の付与効果が得られにくい場合があり、また３０重量％を超えると、効果が頭打ちになったり、価格が高くなる場合がある。 Moreover, it is preferable that the said water-in-oil type emulsified oil-fat composition contains milk fat from a viewpoint of providing rich milk flavor and body. The milk fat is the same as the milk fat in the bread dough, and the content thereof is preferably 0.1 to 30% by weight in the whole fat and oil contained in the water-in-oil type emulsified fat and oil composition, and 0.5 to 20% by weight Is more preferable, 0.7 to 10% by weight is further preferable, and 1 to 7% by weight is particularly preferable. If the content of the milk fat is less than 0.1% by weight, it may be difficult to obtain the effect of imparting rich milk flavor, and if it exceeds 30% by weight, the effect may be stopped or the price may be increased. There is a case.

さらに前記油中水型乳化油脂組成物には、豊かな乳風味とコクを増強する観点から、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂を含有していることが好ましい。該パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂の含有量は、油中水型乳化油脂組成物に含まれる油脂全体中１０〜７０重量％が好ましく、２０〜７０重量％がより好ましく、３０〜６０重量％が更に好ましい。前記分別液状部の含有量が１０重量％より少ないと、豊かな乳風味とコクの増強効果が得られにくい場合があり、また７０重量％を超えると、効果が頭打ちになったり、練り込み用油中水型乳化油脂組成物としての好ましい物性が損なわれる場合がある。 Furthermore, the water-in-oil type emulsified fat and oil composition contains a fat and oil having an iodine value of 35 to 62, which is a fractionated liquid portion of transesterified oil of palm-based fat and oil, from the viewpoint of enhancing rich milk flavor and texture. Is preferred. The content of fats and oils having an iodine value of 35 to 62, which is a fractionated liquid portion of transesterified oil of palm based fats and oils, is preferably 10 to 70% by weight in the whole fats and oils contained in the water-in-oil type emulsified fats and oils composition, 20-70 weight% is more preferable, and 30-60 weight% is still more preferable. If the content of the fractionated liquid portion is less than 10% by weight, it may be difficult to obtain a rich milk flavor and richness enhancing effect, and if it exceeds 70% by weight, the effect may become flat, or for kneading The preferred physical properties of the water-in-oil emulsified fat composition may be impaired.

前記油中水型乳化油脂組成物中のパーム系油脂のエステル交換油の分別液状部は、前記の通り、パーム系油脂をランダムエステル交換及び分別することで得ることができる。 The fractionated liquid portion of the transesterified oil of palm based fat and oil in the water-in-oil type emulsified fat and oil composition can be obtained by random transesterification and fractionated palm based fat and oil as described above.

前記油中水型乳化油脂組成物中のパーム系油脂のエステル交換油の分別液状部は、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率が４〜２０且つＳＳＵ含量／ＳＵＳ含量の重量比率が１以上であることが好ましい。 The fractionated liquid portion of transesterified oil of palm based fat and oil in the water-in-oil type emulsified fat and oil composition contains 2 to 13% by weight of SSS and 34 to 54% by weight of SSU and SUS in total (SSU It is preferable that the weight ratio of the total content of (SUS) and (SSS content) / (SSS content) is 4 to 20 and the weight ratio of SSU content / SUS content is 1 or more.

前記ＳＳＳ含量は、２重量％未満であると保型性が悪くなる場合があり、１３重量％を超えると口溶けが悪くなる場合がある。また前記ＳＳＵとＳＵＳの合計含量は、３４重量％未満では結晶速度が遅く経時変化が大きくなる場合があり、５４重量％を超えると硬くなり可塑性が悪くなる場合がある。 When the SSS content is less than 2% by weight, the form retention may be deteriorated, and when it exceeds 13% by weight, the mouth melting may be deteriorated. When the total content of SSU and SUS is less than 34% by weight, the crystallization rate may be slow and the change with time may be large, and when it exceeds 54% by weight, the composition may be hard and the plasticity may be deteriorated.

また（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率は、４より小さいとＳＳＳが多く口溶けが悪くなるか、もしくはＳＳＳ、ＳＳＵ、ＳＵＳの合計量が少ないために結晶速度の遅い軟質の油脂となる場合があり、２０より大きくなると、結晶核となるＳＳＳが相対的に少ないために粗大結晶となり物性が悪化する場合がある。 Also, if the weight ratio of (total content of SSU and SUS) / (SSS content) is less than 4, SSS will be much and melting in the mouth will be worse, or the total amount of SSS, SSU, SUS will be small, so that the crystallization speed is soft If it is larger than 20, the SSS serving as crystal nuclei is relatively small, and it may become coarse crystals to deteriorate physical properties.

前記（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率は１未満であると、ＳＳＵに対してＳＵＳが多くなり結晶速度が遅く経時的に物性変化が大きくなり好ましくない場合がある。 When the weight ratio of (SSU content) / (SUS content) is less than 1, SUS is increased relative to SSU, the crystallization rate is slow, and the change in physical properties may increase with time, which is not preferable.

前記油中水型乳化油脂組成物中の無脂乳固形分は、前記パン生地中の無脂乳固形分と同様であり、その含有量は、前記油中水型乳化油脂組成物全体中、乾燥重量で０．０５〜３重量％が好ましく、０．１〜２．５重量％がより好ましく、０．３〜２重量％が更に好ましく、０．４〜１．５重量％が特に好ましい。前記無脂乳固形分の含有量が０．０５重量％より少ないと豊かな乳風味とコクが感じられない場合があり、３重量％より多いと製造時に離水し安定的に生産することが困難となる場合がある。 The non-fat milk solid content in the water-in-oil type emulsified fat and oil composition is the same as the non-fat milk solid content in the above-mentioned bread dough, and its content is dried in the whole water-in-oil type emulsified fat and oil composition. 0.05 to 3 weight% is preferable by weight, 0.1 to 2.5 weight% is more preferable, 0.3 to 2 weight% is further more preferable, and 0.4 to 1.5 weight% is particularly preferable. When the content of non-fat milk solid content is less than 0.05% by weight, rich milk flavor and body may not be felt, and when it is more than 3% by weight, it is difficult to separate and stably produce at the time of production. It may be

前記油中水型乳化油脂組成物中の穀類及び／又は魚介類を原料とする発酵調味料と昆布エキスは、前記パン生地中の発酵調味料及び昆布エキスと同様であり、その含有量（乾燥重量）は合計で、前記油中水型乳化油脂組成物全体中０．１〜５重量％が好ましく、０．２〜３．５重量％がより好ましく、０．３〜２．５重量％が更に好ましく、０．５〜１．５重量％が特に好ましい。前記発酵調味料及び昆布エキスの合計含有量が０．１重量％より少ないと、豊かな乳風味とコクを付与する効果が得られない場合があり、５重量％より多いと発酵調味料や昆布エキスの風味が感じられる場合がある。 The fermented seasoning and kelp extract from cereals and / or fish and shellfish in the water-in-oil type emulsified fat and oil composition are the same as the fermented seasoning and kelp extract in the bread dough, and their contents (dry weight Is preferably 0.1 to 5% by weight, more preferably 0.2 to 3.5% by weight, still more preferably 0.3 to 2.5% by weight, based on the total weight of the water-in-oil type emulsified fat / oil composition. Preferably, 0.5 to 1.5% by weight is particularly preferred. If the total content of the fermented seasoning and kelp extract is less than 0.1% by weight, the effect of imparting rich milk flavor and body may not be obtained, and if it is more than 5% by weight, the fermented seasoning or kelp The flavor of the extract may be felt.

また、発酵調味料／昆布エキス（乾燥重量比）は９５／５〜１５／８５が好ましく、９０／１０〜２０／８０がより好ましく、８５／１５〜４０／６０が更に好ましく、８０／２０〜５５／４５が特に好ましい。前記重量比が９５／５より大きいと、後味の乳風味が弱く感じられる場合があり、１５／８５より小さいと、先味の乳風味が弱く感じられる場合がある。 Moreover, 95/5-15/85 are preferable, 90/10-20/80 are more preferable, and 85/15-40/60 are still more preferable, and fermented seasoning / kelp extract (dry weight ratio) are 80/20-20. 55/45 is particularly preferred. If the weight ratio is more than 95/5, the aftertaste milk flavor may be felt weak, and if it is less than 15/85, the toasted milk flavor may be felt weak.

前記水分は、前記油中水型乳化油脂組成物中２〜５５重量％が好ましく、３〜４０重量％がより好ましく、４〜３０重量％が更に好ましく、５〜２０重量％が特に好ましい。水分の含有量が２重量％より少ないと豊かな乳風味とコクが弱く感じられる場合があり、５５重量％より多いと乳化が不安定になって、製造時に離水し安定的に生産することが困難となる場合がある。 The water content is preferably 2 to 55% by weight, more preferably 3 to 40% by weight, still more preferably 4 to 30% by weight, and particularly preferably 5 to 20% by weight in the water-in-oil type emulsified fat and oil composition. If the water content is less than 2% by weight, rich milk flavor and body may be felt weak, and if it is more than 55% by weight, the emulsification becomes unstable, and water separation may occur during production and stable production. It can be difficult.

本発明の油中水型乳化油脂組成物においては、前記記載の原材料の他に、必要に応じて、糖類、食塩、乳化剤、増粘剤、香料、酸化剤及び各種酵素などを添加することもできる。 In the water-in-oil type emulsified fat / oil composition of the present invention, in addition to the raw materials described above, it is also possible to add saccharides, sodium chloride, emulsifiers, thickeners, perfumes, oxidizing agents, various enzymes, etc. it can.

前記油中水型乳化油脂組成物のパン生地中の含有量はパンの種類により異なるが、一般的にはパン生地の穀粉１００重量部に対して、２．１〜７５重量部が好ましく、２．１〜６０重量部がより好ましく、２．３〜５０重量部が更に好ましく、２．５〜３５重量部が特に好ましい。前記油中水型乳化油脂組成物の含有量が２．１重量部より少ないと、生地の伸展性が低下したり、豊かな乳風味とコクが感じられにくい場合があり、また７５重量部より多いと、生地作製時にダレが生じたり、加熱調理後のパンから油のしみ出しが見られたり、食感が悪かったり、発酵調味料や昆布エキスの風味が感じられる場合がある。 The content of the water-in-oil type emulsified fat / oil composition in the bread dough varies depending on the type of bread, but generally, it is preferably 2.1 to 75 parts by weight with respect to 100 parts by weight of flour in the bread dough, 2.1 The amount is more preferably 60 to 60 parts by weight, still more preferably 2.3 to 50 parts by weight, and particularly preferably 2.5 to 35 parts by weight. If the content of the water-in-oil type emulsified fat / oil composition is less than 2.1 parts by weight, the extensibility of the dough may be reduced, or rich milk flavor and body may not be felt easily, and from 75 parts by weight If the content is large, drips may occur during preparation of the dough, oil may exude from the bread after cooking, the texture may be poor, and the flavor of fermented seasoning or kelp extract may be felt.

本発明のパン練り込み用油中水型乳化油脂組成物の製造方法は、通常の油中水型油脂組成物と同様の方法で実施でき、以下に例示する。まず、５０〜８０℃に加温溶解した油脂に油溶性原料を混合して油相部を得る。一方、５０〜７０℃の温水に、前記穀類及び／又は魚介類を原料とする発酵調味料、昆布エキス、無脂乳固形分などの水系原料を攪拌溶解して水相部を得る。前記油相部に前記水相部を添加し、予備乳化した乳化液を、急冷捏和装置にて捏和して、本発明の油中水型乳化油脂組成物を得る。なお、前記穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスは、油相部に添加し均一に分散させてから水相部と乳化しても構わないが、最初に水相部に添加してから油相部と乳化することで、より本発明の効果を享受することができる。 The method for producing a water-in-oil type emulsified fat and oil composition for bread kneading of the present invention can be carried out in the same manner as a general water-in-oil type fat and oil composition, and is exemplified below. First, the oil-soluble raw material is mixed with the fats and oils heated and dissolved at 50 to 80 ° C. to obtain an oil phase portion. On the other hand, water-based materials such as fermented seasonings using kerosene and / or fish and shellfish, kelp extract and non-fat milk solids are stirred and dissolved in warm water of 50 to 70 ° C. to obtain a water phase part. The water phase portion is added to the oil phase portion, and the pre-emulsified emulsion is kneaded with a quenching and kneading apparatus to obtain a water-in-oil type emulsified fat and oil composition of the present invention. The fermented seasoning and kelp extract, which uses the above-mentioned grains and / or fish and shellfish as raw materials, may be added to the oil phase and uniformly dispersed, and then emulsified with the water phase, but the water phase first The effect of the present invention can be further enjoyed by emulsifying it with the oil phase after adding it to

本発明のパン生地の製造方法を以下に例示する。パン生地は、前記穀粉と、油脂、穀類及び／又は魚介類を原料とする発酵調味料、昆布エキス、無脂乳固形分、又は前記油中水型乳化油脂組成物、イースト、水及び必要に応じてその他の卵、糖類などを原料とし、ノータイム法、ストレート法、中種法、冷蔵中種法、冷凍生地製法など一般的な製パン工程を通じて調製する。原料の投入順序は何れでもよく、また各原料投入タイミングは、中種ミキシング時・本捏ね時の何れでもよく、公知の方法に準ずれば良い。 The method for producing the bread dough of the present invention is exemplified below. Bread dough is the fermented seasoning which uses the above-mentioned flour and fats and oils, cereals and / or fish and shellfish, kelp extract, non-fat milk solids, or the above-mentioned water-in-oil type emulsified fat and oil composition, yeast, water and if necessary It is prepared through common baking processes such as no-time method, straight method, medium-sized method, refrigerated medium-sized method, frozen dough manufacturing method using other eggs, sugars, etc. as raw materials. The feed order of the raw materials may be any, and the feed timing of each raw material may be either during mixing of the medium type or at the time of main kneading, and may be based on a known method.

本発明において、前記パン生地を通常の方法にて、加熱調理することで、容易に豊かな乳風味とコクを有するパンが得られる。本発明の生地を加熱調理したパンとしては、例えば、食パン、あんパンやクリームパン等の菓子パン、ロールパン、フランスパン等の堅焼きパン、バラエティブレッド、サンドイッチ等の調理パン、蒸しパン、またはそれらの二次加工品、或いはレンジ調理を必要とするもの等が挙げられる。 In the present invention, the above-mentioned bread dough is cooked by a usual method to easily obtain bread having rich milk flavor and body. Examples of the bread prepared by heating the dough of the present invention include bread, confectionery bread such as bean paste bread and cream bread, hard-baked bread such as bread roll, French bread and the like, cooking bread such as variety bread and sandwich, steamed bread, or two of them. Next processed products or those requiring range cooking may be mentioned.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 EXAMPLES The present invention will be more specifically described by way of the following examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on weight.

＜ＳＳＳ含量及びＳＳＵとＳＵＳの合計含量の測定＞
実施例・比較例における各トリグリセリド含量は、「ＡＯＣＳＯｆｆｉｃｉａｌＭｅｔｈｏｄＣｅ５ｃ−９３」に準拠して、高速液体クロマトグラフィー（ＨＰＬＣ）を用いてＯＤＳカラムにより分析した。 <Measurement of SSS Content and Total Content of SSU and SUS>
Each triglyceride content in Examples and Comparative Examples was analyzed by ODS column using high performance liquid chromatography (HPLC) according to "AOCS Official Method Ce 5c-93".

＜ＳＳＵ含量／ＳＵＳ含量の重量比率の分析＞
ＳＳＵ含量／ＳＵＳ含量の重量比率の分析は、ＨＰＬＣを用いて硝酸銀カラムにより分析した。分析条件は、「ＪｏｕｒｎａｌｏｆｔｈｅＡｍｅｒｉｃａｎＯｉｌＣｈｅｍｉｓｔｓＳｏｃｉｅｔｙ，６８，２８９−２９３，１９９１」に記載の方法に基づいて実施した。 <Analysis of weight ratio of SSU content / SUS content>
The analysis of the weight ratio of SSU content / SUS content was analyzed by a silver nitrate column using HPLC. The analysis conditions were implemented based on the method described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991".

＜ヨウ素価の測定＞
ヨウ素価は、「日本油化学会制定、基準油脂分析試験法２．３．４．１−１９９６」に従い測定した。 <Measurement of iodine number>
The iodine value was measured in accordance with "Japan Oil Chemistry Association established, standard oil and fat analysis test method 2.3.4.1-1996".

＜官能評価方法＞
実施例・比較例で得られたパンの官能評価は、訓練された１０名（男性５人、女性５人）のパネラーにより、以下の基準により実施し、それらの平均点を評価値とした。
（乳の風味）
５点：乳の風味が非常に強く、大変好ましい。
４点：乳の風味が強く、好ましい。
３点：乳の風味がやや強く、やや好ましい。
２点：乳の風味が弱く、もの足りない。
１点：乳の風味が感じられない。
（乳のコク）
５点：乳のコクが非常に強く、大変好ましい。
４点：乳のコクが強く、好ましい。
３点：乳のコクがやや強く、やや好ましい。
２点：乳のコクが弱く、もの足りない。
１点：乳のコクが感じられない。 <Sensory evaluation method>
Sensory evaluation of bread obtained in Examples and Comparative Examples was carried out by 10 trained panelists (5 males and 5 females) according to the following criteria, and the average score thereof was taken as the evaluation value.
(Flavour of milk)
5 points: The flavor of milk is very strong and very preferable.
4 points: The flavor of milk is strong and preferable.
3 points: The flavor of milk is rather strong and somewhat preferred.
2 points: The flavor of milk is weak and not enough.
1 point: The flavor of milk is not felt.
(Boiled milk)
5 points: Milk is very strong, very preferable.
4 points: Milk is strong and preferred.
3 points: Milk is slightly strong, slightly preferable.
2 points: The milk is weak and not enough.
1 point: I can not feel the richness of the milk.

（製造例１）エステル交換油脂Ａの作製
パーム核オレイン（ヨウ素価２５、株式会社カネカ製）２６重量部、パーム油（ヨウ素価５２、株式会社カネカ製）６９重量部、パームステアリン（ヨウ素価３２．５、株式会社カネカ製）５重量部を混合し、９０℃、真空下で脱水を行った。そこへナトリウムメチラート０．３０重量部を加え、９０℃、窒素気流下で３０分間ランダムエステル交換反応を行い、水を加えて反応停止後、水洗した。次に、活性白土３．０重量部を加え、減圧下で攪拌して２０分後に全量濾過してエステル交換油脂Ａを得た。 Production Example 1 Preparation of Transesterified Fat A 26 parts by weight of palm kernel olein (iodine number 25 made by Kaneka Co., Ltd.), 69 parts by weight of palm oil (iodine number 52 made by Kaneka Co., Ltd.), palm stearin (iodine number 32) .5, 5 parts by weight of Kaneka Co., Ltd. were mixed and dehydrated at 90.degree. C. under vacuum. Thereto, 0.30 parts by weight of sodium methylate was added, random transesterification was carried out at 90 ° C. under a nitrogen stream for 30 minutes, water was added to stop the reaction, and then water washing was carried out. Next, 3.0 parts by weight of activated white earth was added, the mixture was stirred under reduced pressure, and after 20 minutes, the whole was filtered to obtain transesterified fat A.

（製造例２）エステル交換油脂Ｂの作製
パーム核オレイン（ヨウ素価２５、株式会社カネカ製）３０重量部、パームステアリン（ヨウ素価３２．５、株式会社カネカ製）４７重量部、パーム油の極度硬化油（ヨウ素価１、株式会社カネカ製）２３重量部を混合し、９０℃、真空下で脱水を行った。そこへナトリウムメチラート０．３０重量部を加え、９０℃、窒素気流下で３０分間ランダムエステル交換反応を行い、水を加えて反応停止後、水洗した。次に、活性白土３．０重量部を加え、減圧下で攪拌して２０分後に全量濾過してエステル交換油脂Ｂを得た。 Production Example 2 Preparation of Transesterified Fat and Oil B 30 parts by weight of palm kernel olein (iodine number 25 manufactured by Kaneka Co., Ltd.), 47 parts by weight palm stearin (iodine number 32.5 manufactured by Kaneka Co., Ltd.), and palm oil extreme 23 parts by weight of a hardened oil (iodine value 1, manufactured by Kaneka Co., Ltd.) was mixed, and dehydration was performed at 90 ° C. under vacuum. Thereto, 0.30 parts by weight of sodium methylate was added, random transesterification was carried out at 90 ° C. under a nitrogen stream for 30 minutes, water was added to stop the reaction, and then water washing was carried out. Next, 3.0 parts by weight of activated white earth was added and stirred under reduced pressure, and after 20 minutes, the whole was filtered to obtain transesterified fat and oil B.

（製造例３）パーム系油脂のエステル交換油の分別液状部の作製
脱酸処理されたパームステアリン（ヨウ素価３５、株式会社カネカ製）１００重量部を５００Ｐａの減圧下９０℃に加熱し、０．２重量部のナトリウムメチラートを加えて３０分攪拌してランダムエステル交換し、水洗した後、５００Ｐａの減圧下、９０℃で２重量部の白土を加えて脱色した。脱色後の油脂を、７０℃に加熱して完全に溶解し、４６℃で攪拌しながら２４時間晶析した。晶析後３．０ＭＰａでフィルタープレスして液状部を得た。得られた液状部を２４０℃、２００Ｐａの条件で１時間脱臭してヨウ素価４３のエステル交換分別油脂を得た。 (Production Example 3) Preparation of fractionated liquid portion of transesterified oil of palm oil and fat 100 parts by weight of deacidified palm stearin (iodine value 35, manufactured by Kaneka Co., Ltd.) is heated to 90 ° C. under a reduced pressure of 500 Pa. .2 parts by weight of sodium methylate was added, stirred for 30 minutes for random transesterification, washed with water, and then decolorized by adding 2 parts by weight of white clay at 90 ° C. under a reduced pressure of 500 Pa. The oil and fat after decolorization was completely dissolved by heating to 70 ° C. and crystallized for 24 hours while stirring at 46 ° C. After crystallization, filter pressing was performed at 3.0 MPa to obtain a liquid portion. The obtained liquid portion was deodorized under the conditions of 240 ° C. and 200 Pa for 1 hour to obtain a transesterified fractionated fat and oil having an iodine value of 43.

（製造例４）ショートニングの作製
エステル交換油Ａ５２．０重量部、エステル交換油Ｂ１８．０重量部、パーム油５重量部、パームダブルオレイン（ヨウ素価６０）２５．０重量部を混合し、６５℃で融解して油相部を調製し、急冷混捏してショートニングを１００重量部得た。 Production Example 4 Preparation of shortening 52.0 parts by weight of transesterified oil A, 18.0 parts by weight of transesterified oil B, 5 parts by weight of palm oil, and 25.0 parts by weight of palm double olein (iodine number 60) are mixed. The oil phase was prepared by melting at ° C., followed by quenching and mixing to obtain 100 parts by weight of shortening.

（実施例１）油中水型乳化油脂組成物（マーガリン）の作製
表１に示す配合に従い、油中水型乳化油脂組成物を作製した。即ち、エステル交換油脂Ａ、エステル交換油脂Ｂ、パーム油およびパームダブルオレイン（ヨウ素価６０）を７０℃に加温・融解したところに、レシチンおよびグリセリン脂肪酸エステルを混合して油相部を調製した。次に、６０℃の温水に魚醤パウダー、昆布エキス及びバターミルクパウダーを撹拌混合して水相部を調製した。油相部に水相部を徐々に添加し、その後約６０℃に温調し、プロペラミキサーにて攪拌混合し乳化液にした。その後、急冷捏和装置にて捏和して、出口温度を１５℃としてマーガリンを得た。 (Example 1) Preparation of water-in-oil type emulsified fat and oil composition (margarine) According to the composition shown in Table 1, a water-in-oil type emulsified fat and oil composition was prepared. That is, lecithin and glycerin fatty acid ester were mixed in a place where esterified fat and oil A, transesterified fat and oil B, palm oil and palm double olein (iodine number 60) were heated to 70 ° C. to prepare an oil phase part . Next, the water phase was prepared by stirring and mixing fish sauce powder, kelp extract and buttermilk powder in warm water of 60 ° C. The water phase was gradually added to the oil phase, and then the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer to form an emulsion. Thereafter, the mixture was kneaded with a rapid cooling and kneading apparatus to obtain margarine at an outlet temperature of 15 ° C.

（実施例２〜４）油中水型乳化油脂組成物（マーガリン）の作製
表１に示す配合に従い、魚醤パウダーの代わりに醤油、味噌又はオイスターソースを用い、水で全体量を調整した以外は実施例１と同様にしてマーガリンを得た。 (Examples 2 to 4) Preparation of water-in-oil type emulsified fat and oil composition (margarine) According to the composition shown in Table 1, except using soy sauce, miso or oyster sauce instead of fish sauce powder, the total amount was adjusted with water Margarine was obtained in the same manner as in Example 1.

（比較例１，２）油中水型乳化油脂組成物（マーガリン）の作製
表１に示す配合に従い、魚醤パウダーと昆布エキスの配合比を変更し、水で全体量を調整した以外は実施例１と同様にしてマーガリンを得た。 (Comparative Examples 1 and 2) Preparation of a water-in-oil emulsified oil composition (margarine) According to the composition shown in Table 1, the mixing ratio of fish meal powder and kelp extract was changed, and the experiment was carried out except that the total amount was adjusted with water. Margarine was obtained in the same manner as Example 1.

（実施例５〜７、比較例３，４）油中水型乳化油脂組成物（マーガリン）の作製
表２に示す配合に従い、魚醤パウダーと昆布エキスの配合量を変更し、水で全体量を調整した以外は実施例１と同様にしてマーガリンを得た。 (Examples 5 to 7 and Comparative Examples 3 and 4) Preparation of a water-in-oil emulsified oil composition (margarine) According to the composition shown in Table 2, the blending amounts of fish meal powder and kelp extract are changed, and the total amount is with water. Margarine was obtained in the same manner as in Example 1 except that the above was adjusted.

（実施例８）油中水型乳化油脂組成物（マーガリン）の作製
表２に示す配合に従い、油脂として乳脂肪を加え、他の油脂の配合量を調整した以外は実施例１と同様にしてマーガリンを得た。 (Example 8) Preparation of water-in-oil type emulsified fat and oil composition (margarine) According to the composition shown in Table 2, milk fat is added as fat and oil, and the same as Example 1, except that the blending amount of other fat and oil is adjusted. I got margarine.

（実施例９）油中水型乳化油脂組成物（マーガリン）の作製
表２に示す配合に従い、エステル交換油脂Ｂ及びパーム油に代えてパーム系油脂のエステル交換油の分別液状部（製造例３）を用い、他の油脂の配合量を調整した以外は実施例１と同様にしてマーガリンを得た。 (Example 9) Preparation of a water-in-oil type emulsified fat and oil composition (margarine) According to the composition shown in Table 2, a fractionated liquid portion of transesterified oil of palm based fat and oil instead of transesterified fat and oil B and palm oil (Production Example 3 Margarine was obtained in the same manner as in Example 1 except that the blending amounts of other fats and oils were adjusted.

（実施例１０）油中水型乳化油脂組成物（マーガリン）の作製
表２に示す配合に従い、エステル交換油脂Ｂ及びパーム油に代えてパーム系油脂のエステル交換油の分別液状部（製造例３）及び乳脂肪を用い、他の油脂の配合量を調整した以外は実施例１と同様にしてマーガリンを得た。 (Example 10) Preparation of water-in-oil type emulsified fat and oil composition (margarine) Fractionated liquid portion of transesterified oil of palm based fat and oil instead of transesterified fat and oil B and palm oil according to the composition shown in Table 2 (Production Example 3 Margarine was obtained in the same manner as in Example 1 except that the blending amounts of other fats and oils were adjusted using the milk fat and milk fat.

（実施例１１）パン生地及びロールパンの作製
表３に示す配合に従い、ロールパンを作製した。即ち、強力粉、砂糖、食塩、イースト、イーストフード、脱脂粉乳、魚醤パウダー、昆布エキス、水をミキサーボウルに投入し、縦型ミキサー（関東混合機工業（株）製「カントーミキサー」）にフックを取り付け、低速で３分間、高速で３分間混捏した。続いて２０℃に温調したショートニング（製造例４）を添加し、低速で３分間混捏後、高速で３分間混捏し、捏ね上げ温度２７℃の生地を得た。得られた生地を２８℃の恒温槽にて、６０分間フロアータイムをとった後、６０ｇずつの生地に分割した。分割後、２８℃で２０分間のベンチタイムをとり、モルダー（（株）フジサワ製「ＦＭ−３１Ｚ」）にて生地を伸ばした後、カールして展圧し、棒状の成型物を得た。この成型物を天板の上に置き、温度：３８℃、湿度：７５％で６０分間最終発酵を行った。最終発酵後、２００℃のオーブンで９分間焼成し、ロールパンを得た。 (Example 11) Preparation of bread dough and roll bread Roll bread was prepared according to the composition shown in Table 3. That is, strong flour, sugar, salt, yeast, yeast food, skimmed milk powder, fish meal powder, kelp extract and water are put into a mixer bowl and hooked to a vertical mixer ("Kantoo Mixer" manufactured by Kanto Mixing Machine Industry Co., Ltd.) Attach and shake for 3 minutes at low speed and 3 minutes at high speed. Subsequently, a shortening (Production Example 4) whose temperature was adjusted to 20 ° C. was added, and the mixture was kneaded for 3 minutes at a low speed and then for 3 minutes at a high speed to obtain a dough having a kneading temperature of 27 ° C. The obtained dough was subjected to a floor time of 60 minutes in a thermostat at 28 ° C., and then divided into dough of 60 g each. After dividing, a bench time of 20 minutes is taken at 28 ° C., the dough is stretched with a mulder (“FM-31Z” manufactured by Fujisawa Co., Ltd.), curled and expanded, and a rod-like molded product is obtained. The molded product was placed on a baking sheet and subjected to final fermentation at a temperature of 38 ° C. and a humidity of 75% for 60 minutes. After the final fermentation, baking was performed in an oven at 200 ° C. for 9 minutes to obtain rolls.

（実施例１２，１３、比較例５，６）パン生地及びロールパンの作製
表３に示す配合に従い、魚醤パウダー及び昆布エキスの配合量を変更した以外は実施例１１と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。 (Examples 12, 13 and Comparative Examples 5, 6) Preparation of Bread Dough and Roll Bread Bread dough was obtained in the same manner as in Example 11 except that the amounts of fish meal powder and kelp extract were changed according to the formulations shown in Table 3. This was further fired to obtain a roll pan.

（実施例１４，１５、比較例７，８）パン生地及びロールパンの作製
表３に示す配合に従い、魚醤パウダー及び昆布エキスの配合比率を変更した以外は実施例１１と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。 (Examples 14 and 15, Comparative Examples 7 and 8) Preparation of Bread Dough and Roll Bread A bread dough is obtained in the same manner as in Example 11 except that the mixing ratio of fish sauce powder and kelp extract is changed according to the formulation shown in Table 3. This was further fired to obtain a roll pan.

実施例１１〜１５、比較例５〜８のロールパンの各種評価結果を表３に示す。 The evaluation results of the rolls of Examples 11 to 15 and Comparative Examples 5 to 8 are shown in Table 3.

表３から明らかなように、パン生地に発酵調味料と昆布エキスとを併用することで、焼成したパン（ロールパン）に豊かな乳風味とコクが付与される。しかし、その配合量や両者の配合比率が本発明の範囲を外れたり、いずれか一方のみの使用では、パン（ロールパン）の乳風味とコクが不足する。 As is clear from Table 3, by combining fermented seasoning and kelp extract with bread dough, rich baked flavor and richness are imparted to baked bread (roll bread). However, if the blending amount or the blending ratio of the both is out of the range of the present invention, or if only one of them is used, the milk flavor and the body of the bread (roll bread) will be insufficient.

（実施例１６，１７）パン生地及びロールパンの作製
表４に示す配合に従い、脱脂粉乳の配合量を変更した以外は実施例１２と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。 (Examples 16 and 17) Preparation of bread dough and roll bread A bread dough was obtained in the same manner as in Example 12 except that the blending amount of skimmed milk powder was changed according to the composition shown in Table 4, and this was baked to obtain a roll bread. .

（実施例１８）パン生地及びロールパンの作製
表４に示す配合に従い、脱脂粉乳に代えてバターミルクパウダーを用いた以外は実施例１２と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。 (Example 18) Preparation of bread dough and roll bread According to the composition shown in Table 4, bread dough is obtained in the same manner as in Example 12 except that butter milk powder is used in place of skimmed milk powder, and this is baked to obtain roll bread. The

（比較例９）パン生地及びロールパンの作製
表４に示す配合に従い、脱脂粉乳を配合しない以外は実施例１２と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。 Comparative Example 9 Preparation of Bread Dough and Roll Bread According to the composition shown in Table 4, a bread dough was obtained in the same manner as in Example 12 except that skimmed milk powder was not blended, and this was further fired to obtain a roll bread.

実施例１６〜１８、比較例９のロールパンの評価結果を表４に示す。 The evaluation results of the rolls of Examples 16 to 18 and Comparative Example 9 are shown in Table 4.

表４から明らかなように、無脂乳固形分を配合することで、パンに豊かな乳風味やコクが増強される。 As is clear from Table 4, blending non-fat milk solid content enhances rich milk flavor and richness in bread.

（実施例１９〜２２、比較例１０、１１）パン生地及びロールパンの作製
表５に示す配合に従い、ショートニングと魚醤パウダー及び昆布エキスに代えて、実施例１〜４又は比較例１，２の油中水型乳化油脂組成物（マーガリン）を用いた以外は実施例１８と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。得られたロールパンの評価結果を表５に示す。 (Examples 19 to 22 and Comparative Examples 10 and 11) Preparation of Bread Dough and Roll Bread According to the composition shown in Table 5, oil of Examples 1 to 4 or Comparative Examples 1 and 2 in place of shortening and fish sauce powder and kelp extract A bread dough was obtained in the same manner as in Example 18 except that a middle-water-type emulsified fat / oil composition (margarine) was used, and this was further baked to obtain a roll bread. The evaluation results of the obtained rolls are shown in Table 5.

表５から明らかなように、パン生地に発酵調味料と昆布エキスを油脂組成物（マーガリン）として添加することで、直接添加した場合に較べて焼成したロールパンに豊かな乳風味とコクが増強される。しかし、その場合でも両者の配合比率が本発明の範囲を外れると、ロールパンの乳風味とコクが不足する。また、発酵調味料のなかでは魚醤（実施例１）が豊かな乳風味とコクの点で好ましい。 As apparent from Table 5, by adding fermented seasoning and kelp extract as a fat and oil composition (margarine) to bread dough, rich milk flavor and richness are enhanced in baked bread rolls as compared with direct addition. . However, even in that case, if the blending ratio of the both is out of the range of the present invention, the milk flavor and the body of the bread roll are insufficient. Moreover, among fermented seasonings, fish sauce (Example 1) is preferable in terms of rich milk flavor and body.

（実施例２３〜２５、比較例１２，１３）パン生地及びロールパンの作製
表６に示す配合に従い、実施例１の油中水型乳化油脂組成物（マーガリン）に代えて、実施例５〜７又は比較例３，４の油中水型乳化油脂組成物（マーガリン）を用いた以外は実施例１９と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。得られたロールパンの評価結果を表６に示す。 (Examples 23 to 25 and Comparative Examples 12 and 13) Preparation of Bread Dough and Roll Bread Examples 5 to 7 or Examples 5 to 7 in place of the water-in-oil type emulsified fat composition (margarine) of Example 1 according to the composition shown in Table 6. A bread dough was obtained in the same manner as in Example 19 except that the water-in-oil type emulsified fat and oil composition (margarine) of Comparative Examples 3 and 4 was used, and this was further baked to obtain a roll bread. The evaluation results of the obtained rolls are shown in Table 6.

表６から明らかなように、パン生地に発酵調味料と昆布エキスを油脂組成物（マーガリン）として添加することで、パンに豊かな乳風味とコクが付与される。しかし、両者の配合量が本発明の範囲を外れると、パンの乳風味とコクが不足する。 As is clear from Table 6, by adding the fermented seasoning and kelp extract as a fat and oil composition (margarine) to bread dough, rich milk flavor and richness are imparted to bread. However, when the blending amount of both is out of the range of the present invention, the milk flavor and the body of bread are insufficient.

（実施例２６〜２８）パン生地及びロールパンの作製
表７に示す配合に従い、実施例１の油中水型乳化油脂組成物（マーガリン）に代えて、実施例８〜１０の油中水型乳化油脂組成物（マーガリン）を用いた以外は実施例１９と同様にしてパン生地を得、更にこれを焼成してロールパンを得た。得られたロールパンの評価結果を表７に示す。 (Examples 26 to 28) Preparation of bread dough and rolls According to the formulations shown in Table 7, the water-in-oil emulsified fats and oils of Examples 8 to 10 are substituted for the water-in-oil type emulsified fat and oil composition (margarine) of Example 1 A bread dough was obtained in the same manner as in Example 19 except that the composition (margarine) was used, and this was baked to obtain a roll bread. The evaluation results of the obtained rolls are shown in Table 7.

表７から明らかなように、パン生地に乳脂肪やパーム系油脂のエステル交換油の分別液状部を添加することで、パンの豊かな乳風味とコクが増強される。 As is clear from Table 7, addition of the fractionated liquid portion of transesterified oil of milk fat or palm oil to the bread dough enhances the rich milk taste and richness of bread.

Claims

油中水型乳化油脂組成物全体中、油脂４０〜９７重量％、無脂乳固形分０．０５〜３重量％（乾燥重量）、穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスを合計で０．１〜２．８６重量％（乾燥重量）、及び水分２〜５５重量％を含有し、発酵調味料／昆布エキス（乾燥重量比）が９５／５〜１５／８５であり、前記発酵調味料が、魚醤、醤油、味噌、オイスターソースからなる群から選ばれる少なくとも１種であるパン練り込み用油中水型乳化油脂組成物。 In the whole water-in-oil type emulsified fat and oil composition, 40 to 97% by weight of fat and oil, 0.05 to 3% by weight of non-fat milk solid content (dry weight), fermented seasoning and cereals from cereals and / or fish and shellfish The extract contains a total of 0.1 to 2.86 % by weight (dry weight) and 2 to 55% by weight of water, and the fermented seasoning / kelp extract (dry weight ratio) is 95/5 to 15/85. Ri, the fermented seasoning, fish sauce, soy sauce, miso, at least Tanedea Lupine kneading lump water-in-oil emulsified oil composition selected from the group consisting of oyster sauce.

油脂全体中、乳脂肪を０．１〜３０重量％含有する請求項１に記載のパン練り込み用油中水型乳化油脂組成物。 The water-in-oil type emulsified fat and oil composition for bread kneading according to claim 1, which contains milk fat in an amount of 0.1 to 30% by weight in the whole fat and oil.

油脂全体中、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂を１０〜７０重量％含有する請求項１又は２に記載のパン練り込み用油中水型乳化油脂組成物。 The water-in-oil type for kneading bread according to claim 1 or 2 , wherein the whole oil contains 10 to 70% by weight of an oil having a iodine value of 35 to 62, which is a fractionated liquid portion of transesterified oil of palm oil Emulsified fat composition.

パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂が、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率が４〜２０且つ（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率が１以上である請求項３に記載のパン練り込み用油中水型乳化油脂組成物。
ＳＳＳ：トリ飽和脂肪酸グリセリド
ＳＳＵ：１，２−ジ飽和脂肪酸−３−モノ不飽和脂肪酸グリセリド（光学異性体を含む）
ＳＵＳ：１，３−ジ飽和脂肪酸−２−モノ不飽和脂肪酸グリセリド Oils and fats having an iodine value of 35 to 62, which are fractionated liquid portions of transesterified oil of palm oil and fat, contain 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total The water-in-oil type for bread kneading according to claim 3 , wherein the weight ratio of the total content of (SUS) / SSS content is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more. Emulsified fat composition.
SSS: trisaturated fatty acid glyceride SSU: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (including optical isomers)
SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glyceride

穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスが、水相部に含まれる請求項１〜４の何れかに記載のパン練り込み用油中水型乳化油脂組成物。 The water-in-oil type emulsified fat and oil composition for kneading bread according to any one of claims 1 to 4 , wherein a fermented seasoning and kelp extract comprising cereals and / or fish and shellfish as ingredients are contained in the water phase part.

穀粉１００重量部に対して、油脂２〜３０重量部、無脂乳固形分０．１〜５重量部（乾燥重量)、穀類及び／又は魚介類を原料とする発酵調味料及び昆布エキスを合計で０．０１〜１重量部（乾燥重量）含有し、前記発酵調味料／前記昆布エキス（乾燥重量比）が９
５／５〜１５／８５であり、前記発酵調味料が、魚醤、醤油、味噌、オイスターソースからなる群から選ばれる少なくとも１種であるパン生地。 2 to 30 parts by weight of fat and oil, 0.1 to 5 parts by weight of solid non-fat milk (dry weight), and fermented seasoning and kelp extract from cereals and / or fish and shellfish per 100 parts by weight of flour And 0.01 to 1 part by weight (dry weight), and the fermented seasoning / the kelp extract (dry weight ratio) is 9
5 / 5-15 / 85 der is, the fermented seasoning, fish sauce least Tanedea Ru dough, sauce, miso, selected from the group consisting of oyster sauce.

油脂全体中、乳脂肪を０．１〜３０重量％含有する請求項６に記載のパン生地。 The bread dough according to claim 6 , wherein milk fat is contained in an amount of 0.1 to 30% by weight in the whole fat and oil.

油脂全体中、パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂を１０〜７０重量％含有する請求項６又は７に記載のパン生地。 The bread dough according to claim 6 or 7 , wherein the whole oil contains 10 to 70% by weight of an oil having a iodine value of 35 to 62, which is a fractionated liquid portion of transesterified oil of palm oil and fat.

パーム系油脂のエステル交換油の分別液状部であり且つヨウ素価が３５〜６２の油脂が、ＳＳＳを２〜１３重量％含有し、ＳＳＵとＳＵＳを合計で３４〜５４重量％含有し、（ＳＳＵとＳＵＳの合計含量）／（ＳＳＳ含量）の重量比率が４〜２０且つ（ＳＳＵ含量）／（ＳＵＳ含量）の重量比率が１以上である請求項８に記載のパン生地。 Oils and fats having an iodine value of 35 to 62, which are fractionated liquid portions of transesterified oil of palm oil and fat, contain 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total The bread dough according to claim 8 , wherein a weight ratio of the total content of (SUS) to (SSS content) is 4 to 20 and a weight ratio of (SSU content) / (SUS content) is 1 or more.

請求項１〜５の何れかに記載のパン練り込み用油中水型乳化油脂組成物を、穀粉１００重量部に対して２．１〜７５重量部含む請求項６〜９の何れかに記載のパン生地。 The claim 1 bread kneading lump water-in-oil emulsified oil composition according to any one of 5, according to any one of claims 6-9 comprising from 2.1 to 75 parts by weight per 100 parts by weight of cereal flour Bread dough.

請求項６〜１０の何れかに記載の生地を加熱調理してなるパン。 A bread obtained by cooking the dough according to any one of claims 6 to 10 .