JPH0423940A - Emulsified oil and fat composition for making bread and bread making - Google Patents
Emulsified oil and fat composition for making bread and bread makingInfo
- Publication number
- JPH0423940A JPH0423940A JP12712090A JP12712090A JPH0423940A JP H0423940 A JPH0423940 A JP H0423940A JP 12712090 A JP12712090 A JP 12712090A JP 12712090 A JP12712090 A JP 12712090A JP H0423940 A JPH0423940 A JP H0423940A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- bread
- parts
- weight
- fat composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 58
- 235000008429 bread Nutrition 0.000 title claims abstract description 42
- 239000012071 phase Substances 0.000 claims abstract description 26
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 25
- 229930195729 fatty acid Natural products 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- 239000004382 Amylase Substances 0.000 claims abstract description 21
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 21
- 102000013142 Amylases Human genes 0.000 claims abstract description 19
- 108010065511 Amylases Proteins 0.000 claims abstract description 19
- 235000019418 amylase Nutrition 0.000 claims abstract description 19
- 239000008346 aqueous phase Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 8
- 150000005846 sugar alcohols Chemical class 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 101100124417 Arabidopsis thaliana HLB1 gene Proteins 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 239000003995 emulsifying agent Substances 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 abstract 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 239000003921 oil Substances 0.000 description 53
- 235000019198 oils Nutrition 0.000 description 53
- 239000003925 fat Substances 0.000 description 36
- 235000019197 fats Nutrition 0.000 description 36
- 230000003712 anti-aging effect Effects 0.000 description 14
- 238000000034 method Methods 0.000 description 10
- 239000000654 additive Substances 0.000 description 8
- 230000032683 aging Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- 229920000223 polyglycerol Polymers 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 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 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 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 1
- 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 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 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 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 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
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 125000000740 n-pentyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明はソフトで老化の遅いパンを製造するための製パ
ン用油脂組成物及びそれを用いたパンの製造方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a bread-making oil and fat composition for producing soft bread with slow aging, and a method for producing bread using the same.
［従来の技術］
パンは、製造直後はソフトで風味及び食感に優れた食品
であるが、製造後数日で老化して硬くなり、商品価値が
急速に低下する。[Prior Art] Bread is a soft food with excellent flavor and texture immediately after being manufactured, but it ages and becomes hard within a few days after being manufactured, and its commercial value rapidly decreases.
このパンの老化を防止してソフトさを長く保つことがパ
ンの製造販売のための大きな課題となっている。Preventing bread from aging and keeping it soft for a long time is a major challenge for bread manufacturing and sales.
このような背景から、パンの老化防止についてはこれま
でに多くの検討が行われており、様々な方法が提案され
ている。Against this background, many studies have been made to prevent bread from aging, and various methods have been proposed.
その中で最も一般的な方法は、乳化剤を生地に添加する
方法であり、数種の１１．剤に老化防止効果が認められ
、実用化されている。The most common method is to add emulsifiers to the dough, and there are several types of 11. The agent has been recognized to have an anti-aging effect and has been put into practical use.
例えば、ステアリン酸モノグリセリドは乳化剤としてパ
ン生地に直接添加して広く使用されている。For example, stearic acid monoglyceride is widely used as an emulsifier added directly to bread dough.
また、乳化剤以外の添加物やアミラーゼなどの酵素につ
いても、老化防止効果の検討が行われている。In addition, additives other than emulsifiers and enzymes such as amylase are also being investigated for their anti-aging effects.
［発明が解決しようとする課題］
上記の老化防止方法のなかで、乳化剤を生地に添加する
方法は、風味、食感が低下するため添加量が制限される
ので、十分な老化防止効果が得られない。[Problems to be Solved by the Invention] Among the anti-aging methods described above, the method of adding an emulsifier to the dough reduces the flavor and texture and limits the amount added, so it is difficult to obtain sufficient anti-aging effects. I can't.
例えば、ステアリン酸モノグリセリドの場合、その添加
率は、食感及び風味の点から小麦粉に対して、０．２〜
０．３重量％がギリギリの上限であり、この範囲では老
化防止効果は不十分である。For example, in the case of stearic acid monoglyceride, its addition rate is 0.2 to 0.2 to 100% of wheat flour from the viewpoint of texture and flavor.
0.3% by weight is the very upper limit, and within this range the anti-aging effect is insufficient.
また、酵素はその活性のコントロールが難しく、安定し
た結果が得られにくい上、酵素を使用した場合には生地
がベタつき、ダレるため作業性が低下する問題がある。Furthermore, it is difficult to control the activity of enzymes, making it difficult to obtain stable results, and when enzymes are used, the dough becomes sticky and sag, resulting in reduced workability.
その他の添加物はいずれも老化防止効果が不十分である
。All other additives have insufficient anti-aging effects.
本発明の目的は、上記のような問題点を解決するために
、油脂、乳化剤、その他の添加物の組合せを検討し、こ
れらの相乗効果により、ソフトで老化が遅く、風味、食
感の良好なパンを製造することができる製パン用乳化油
脂組成物及びこれを用いるパンの製造方法を提供するこ
とである。The purpose of the present invention is to solve the above-mentioned problems by studying combinations of oils and fats, emulsifiers, and other additives, and by using these synergistic effects, we can create products that are soft, slow to age, and have good flavor and texture. An object of the present invention is to provide an emulsified oil and fat composition for bread making that can produce bread, and a method for producing bread using the same.
［課題を解決するための手段］
本発明者らは、上記の目的のために、液体油に特定の乳
化剤を添加した油相とショ糖脂肪酸エステル、酵素並び
に糖及び／又は糖アルコールを添加した水相からなる水
中油型乳化油脂組成物を使用することにより、良好な製
パン性能を有し、しかもソフトで老化が遅く、風味、食
感の良好なパンが製造できることを見い出し、本発明を
完成した。[Means for Solving the Problem] For the above purpose, the present inventors added an oil phase in which a specific emulsifier was added to a liquid oil, a sucrose fatty acid ester, an enzyme, and a sugar and/or sugar alcohol. We have discovered that by using an oil-in-water emulsified fat composition consisting of an aqueous phase, it is possible to produce bread that has good bread-making performance, is soft, slows aging, and has good flavor and texture, and has developed the present invention. completed.
すなわち、本発明は、水中油型の乳化油脂組成物１００
重量部中において、油相部が２５〜７０重量部で、水相
部が７５〜３０重量部からなり、該油相部が（Ａ）モノ
グリセリド５〜１５重量部及び（Ｂ）ポリグリセリン脂
肪酸エステル０．５〜７．５重量部を含有する液体油で
あって、かつ、該油相部に含有される前記（Ａ）成分と
（Ｂ）成分に関して、両成分の重量比（Ａ／Ｂ）が１０
／１〜１０１５である油相により構成され、他方、該水
相部中にＨＬＢＩＩ以上のショ糖脂肪酸エステル１〜４
重量部及びアミラーゼＯ，ＯＳ〜０．５重量部を含む水
溶液に、さらに糖及び／又は糖アルコールを添加した水
相により構成されていることを特徴きする製パン用乳化
油脂組成物及び該組成物を用いたパンの製造方法である
。That is, the present invention provides an oil-in-water type emulsified oil composition 100
In the parts by weight, the oil phase part is 25 to 70 parts by weight, the aqueous phase part is 75 to 30 parts by weight, and the oil phase part consists of (A) 5 to 15 parts by weight of monoglyceride and (B) polyglycerin fatty acid ester. The liquid oil contains 0.5 to 7.5 parts by weight, and the weight ratio (A/B) of both components with respect to the component (A) and component (B) contained in the oil phase. is 10
/1 to 1015, and on the other hand, the aqueous phase contains 1 to 4 sucrose fatty acid esters of HLBII or higher.
An emulsified oil and fat composition for bread making, characterized in that it is constituted by an aqueous phase obtained by adding sugar and/or sugar alcohol to an aqueous solution containing 0.5 parts by weight of amylase O, OS, and 0.5 parts by weight of amylase O, OS. It is a method of making bread using bread.
本発明組成物は、水中油型の乳化組成物１００重量部中
において、油相部が２５〜７０重量部で、水相部が７５
〜３０重量部からなる乳化油脂組成物である。The composition of the present invention has an oil phase of 25 to 70 parts by weight and an aqueous phase of 75 parts by weight in 100 parts by weight of an oil-in-water emulsion composition.
It is an emulsified oil and fat composition consisting of ~30 parts by weight.
本発明組成物の油相部に用いる液体油とは、１０℃で完
全に液体状である食用油脂であり、例えば、ナタネ油、
大豆油、コーン油、サフラワー油、綿実油などの植物油
などがこれに該当する。The liquid oil used in the oil phase of the composition of the present invention is an edible fat that is completely liquid at 10°C, such as rapeseed oil,
These include vegetable oils such as soybean oil, corn oil, safflower oil, and cottonseed oil.
本発明では、これらの液体油に所定の２種の乳化剤を所
定の使用量だけ溶解させ、所望により他の添加物も溶解
させて、乳化油脂組成物全体量１００重量部に対して油
相部を２５〜７０重量部、好ましくは３０〜６０重量部
配合する。In the present invention, predetermined amounts of two predetermined emulsifiers are dissolved in these liquid oils, and other additives are also dissolved if desired, so that the oil phase portion is adjusted to 100 parts by weight of the entire emulsified oil/fat composition. 25 to 70 parts by weight, preferably 30 to 60 parts by weight.
本発明組成物の油相部に用いるモノグリセリドとは、グ
リセリンと脂肪酸のエステルで、脂肪酸の種類としては
特に制限はないが、一般的にはステアリン酸などが用い
られる。The monoglyceride used in the oil phase of the composition of the present invention is an ester of glycerin and fatty acid, and the type of fatty acid is not particularly limited, but stearic acid and the like are generally used.
本発明におけるモノグリセリドの添加量は乳化油脂組成
物１００重量部中の５〜１５重量部である。５重量部未
満だと十分な老化防止効果が得られず、１５重量部を超
えると食感、風味が低下する。The amount of monoglyceride added in the present invention is 5 to 15 parts by weight based on 100 parts by weight of the emulsified oil and fat composition. If it is less than 5 parts by weight, a sufficient anti-aging effect will not be obtained, and if it exceeds 15 parts by weight, the texture and flavor will deteriorate.
本発明組成物の油相部に用いるポリグリセリン脂肪酸エ
ステルとは、グリセリンの重合物であるポリグリセリン
と脂肪酸のエステルである。The polyglycerin fatty acid ester used in the oil phase of the composition of the present invention is an ester of polyglycerin, which is a polymer of glycerin, and fatty acid.
本発明では、油溶性のポリグリセリン脂肪酸エステルで
あれば、特に制限なく使用することができる。In the present invention, any oil-soluble polyglycerol fatty acid ester can be used without particular limitation.
本発明においては、ポリグリセリン脂肪酸エスチルは、
通常、重合度２〜３、ＨＬＢ５以下、脂肪酸成分として
はステアリン酸のものを好適に使用することができる。In the present invention, the polyglycerol fatty acid ester is
Usually, the degree of polymerization is 2 to 3, the HLB is 5 or less, and stearic acid can be suitably used as the fatty acid component.
本発明組成物の油相部におけるポリグリセリン脂肪酸エ
ステルの添加量は、乳化油脂組成物中に０．５〜７．５
重量部であり、かつ、モノグリセリド／ポリグリセリン
脂肪酸エステルが１０／１〜１０１５の重量比率になる
ように配合する必要がある。この配合比率において安定
な乳化状態が得られ、十分な老化防止効果を示し、かつ
食感、風味への悪影響をおさえることができる。The amount of polyglycerin fatty acid ester added in the oil phase of the composition of the present invention is 0.5 to 7.5% in the emulsified oil and fat composition.
parts by weight, and it is necessary to blend the monoglyceride/polyglycerin fatty acid ester in a weight ratio of 10/1 to 1015. At this blending ratio, a stable emulsified state can be obtained, a sufficient anti-aging effect can be obtained, and an adverse effect on texture and flavor can be suppressed.
本発明組成物の水相部は、アミラーゼ及びショ糖脂肪酸
エステルを溶解した水溶液に糖及び／又は糖アルコール
を添加した配合物で形成される。The aqueous phase of the composition of the present invention is formed by adding sugar and/or sugar alcohol to an aqueous solution in which amylase and sucrose fatty acid ester are dissolved.
本発明組成物の水相部に溶解させる添加物の添加順序は
適宜入れ換えることができ、結果として、アミラーゼ及
びショ糖脂肪酸エステルの乳化油脂組成物に対する配合
割合がここに特定する範囲に入っているものであれば本
発明の効果が発揮される。例えば、アミラーゼは乳化形
成効果にあまり影響しないものであるので、水中油型の
乳化状態を形成してから最後にアミラーゼを添加するこ
とができる。The order of addition of the additives to be dissolved in the aqueous phase of the composition of the present invention can be changed as appropriate, and as a result, the blending ratio of amylase and sucrose fatty acid ester to the emulsified oil and fat composition is within the range specified herein. The effects of the present invention will be exhibited if the For example, since amylase does not significantly affect the emulsion formation effect, amylase can be added last after forming an oil-in-water type emulsion.
本発明組成物の水相部に用いるアミラーゼは、製パン用
に使用されているａ−アミラーゼを使用することができ
る。σ−アミラーゼは乳化油脂組成物１００重量部中の
０．０５〜０．５重量部になるように添加される。添加
量が０．０５重量部未満だと十分な老化防止効果が得ら
れず、０．５重量部を超えると生地のベタつき、ダレが
起こり、作業性が低下する。As the amylase used in the aqueous phase of the composition of the present invention, a-amylase used for bread making can be used. σ-amylase is added in an amount of 0.05 to 0.5 parts by weight per 100 parts by weight of the emulsified oil and fat composition. If the amount added is less than 0.05 part by weight, a sufficient antiaging effect will not be obtained, and if it exceeds 0.5 part by weight, the dough will become sticky and sag, reducing workability.
本発明組成物の水相部に用いるショ糖脂肪酸エステルと
しては、ＨＬＢＩＩ以上のものであればどのようなもの
でも使用することができる。通常、ステアリン酸エステ
ルを好適に使用することかできる。As the sucrose fatty acid ester used in the aqueous phase of the composition of the present invention, any sucrose fatty acid ester that is HLBII or higher can be used. Generally, stearic acid esters can be preferably used.
本発明組成物の本相部のショ糖脂肪酸エステルは、乳化
油脂組成物１００重量部中の１〜４重量部になるように
添加することができる。添加量が４電量部を超えると食
感、風味が低下し、１重量部未満では十分な乳化安定性
及び老化防止効果が得られない。The sucrose fatty acid ester of the main phase of the composition of the present invention can be added in an amount of 1 to 4 parts by weight based on 100 parts by weight of the emulsified oil/fat composition. If the amount added exceeds 4 parts by weight, the texture and flavor will deteriorate, and if it is less than 1 part by weight, sufficient emulsion stability and anti-aging effects will not be obtained.
本発明乳化油脂組成物の水相部は、上記水溶液中の水分
に対して糖及び／又は糖アルコールを０゜５〜３倍の重
量比になるように加えることにより、乳化油脂の安定性
及び保存性を向上させることができる。糖としては、シ
ョ糖、ブドウ糖、マルトースなどを使用することができ
、糖アルコールとしては、ソルビトール、マルチトール
などを使用することができる。The aqueous phase of the emulsified oil and fat composition of the present invention can improve the stability of the emulsified oil and fat by adding sugar and/or sugar alcohol at a weight ratio of 0.5 to 3 times the water in the aqueous solution. Preservability can be improved. As the sugar, sucrose, glucose, maltose, etc. can be used, and as the sugar alcohol, sorbitol, maltitol, etc. can be used.
本発明の乳化油脂組成物は、前記油相部及び前記水相部
の所定量を前記の処方により調製し、両者を昇温後、水
相部に油相部を加えて水中油型乳化状態をつくり、冷却
して製造することができる。The emulsified oil and fat composition of the present invention is prepared by preparing predetermined amounts of the oil phase and the aqueous phase according to the above formulation, and after raising the temperature of both, adding the oil phase to the aqueous phase to obtain an oil-in-water emulsion state. It can be manufactured by making and cooling it.
前記したように、アミラーゼを乳化油脂形成後に添加す
る場合は、アミラーゼ以外の添加物を配合した水相部を
用いて乳化してから、徐冷又は急冷により５０℃以下に
冷却後、バッチ方式により又は連続的にアミラーゼを添
加して本発明乳化油脂組成物を製造することができる。As mentioned above, when adding amylase after forming an emulsified oil or fat, it is emulsified using an aqueous phase containing additives other than amylase, and then cooled slowly or rapidly to 50°C or less, and then added by a batch method. Alternatively, the emulsified oil and fat composition of the present invention can be produced by continuously adding amylase.
本発明の乳化油脂組成物を用いてパンを製造する方法は
、パン生地ミキシング時に本発明の乳化油脂組成物を粉
１００重量部に対して２〜５重量部を添加する。なお、
その際、通常のパン練り込み用油脂（マーガリン、ショ
ートニング）の比率は、本発明の乳化油脂組成物の添加
率に見合う分を減少させることができる。また、中種法
による製造の場合は、本捏ミキシングでの添加も可能で
あるが、中種ミキシング時に本発明乳化油脂組成物を添
加する方がより効果的である。In the method of manufacturing bread using the emulsified oil/fat composition of the present invention, 2 to 5 parts by weight of the emulsified oil/fat composition of the present invention is added to 100 parts by weight of flour during bread dough mixing. In addition,
At that time, the ratio of the usual fats and oils for bread kneading (margarine, shortening) can be reduced by an amount commensurate with the addition rate of the emulsified fat composition of the present invention. In addition, in the case of production by the medium dough method, it is possible to add the emulsified oil composition of the present invention during the main kneading mixing, but it is more effective to add the emulsified oil and fat composition of the present invention during the medium dough mixing.
［実施例］
次に実施例及び比較例により、本発明を説明する。以下
％は重量％、部は重量部を示す。[Example] Next, the present invention will be explained with reference to Examples and Comparative Examples. Hereinafter, % refers to % by weight, and parts refer to parts by weight.
実施例１ 以下に示す配合で乳化油脂組成物Ａを製造した。Example 1 Emulsified oil and fat composition A was manufactured with the formulation shown below.
油相部
ナタネ油 ２６部
モノグリセリド
（理研ビタミン エマルジーＭＳ）
１０部
ポリグリセリン脂肪酸エステル
（板本薬品 ＳＹグリスターＰＳ３１ｏ）３．５部
水相部
シ３糖脂肪酸エステル
（三菱化成食品 リョートーエステルＳ−１５７０）
２部
ソルビトール ３８部水
２０部アミラーゼ
（グリンスデッド社 グリンドアミルＳ−１００）０．
１部
〈乳化油脂組成物Ａの製造方法〉
アミラーゼ以外の添加物を配合した水相部及び上記油相
部を調製し、それぞれを７０〜８０°Ｃに昇温する。Oil phase: Rapeseed oil 26 parts Monoglyceride (Riken Vitamin Emulgy MS) 10 parts Polyglycerin fatty acid ester (Itamoto Pharmaceutical SY Glister PS31o) 3.5 parts Water phase: Trisaccharide fatty acid ester (Mitsubishi Kasei Foods Ryoto Ester S-1570)
2 parts sorbitol 38 parts water
20 parts amylase (Grinsdead Grinsed Amyl S-100) 0.
Part 1 <Method for producing emulsified oil/fat composition A> An aqueous phase portion containing additives other than amylase and the above-mentioned oil phase portion are prepared, and each is heated to 70 to 80°C.
次に水相部に油相部を添加し、乳化後、コンビネータ−
を用いて４０〜４５℃まで冷却した後、バッチ方式によ
りアミラーゼを混合して乳化油脂組成物Ａを製造した。Next, the oil phase is added to the water phase, and after emulsification, the combinator
After cooling the mixture to 40 to 45° C., amylase was mixed in a batch method to produce emulsified oil and fat composition A.
次にこの乳化油脂組成物Ａを用いて以下の配合により食
パンを製造した。Next, bread was manufactured using this emulsified oil/fat composition A according to the following formulation.
中種 強力粉（日清製粉株式会社製カメリヤ）７０部 イースト（オリエンタル酵母株式会社製）２部 ０．１部 ３部 ４２部 イーストフード 乳化油脂組成物Ａ 水 本捏 強力粉（同上） 砂糖 食塩 脱脂粉乳 水 ショートニング ３０部 ５部 １．８部 ２部 ２５部 ３部 食パンの製造方法は以下の通りである。Medium variety Strong flour (Cameliya manufactured by Nisshin Seifun Co., Ltd.) 70 parts Yeast (manufactured by Oriental Yeast Co., Ltd.) 2 parts 0.1 part Part 3 42 copies Yeast food Emulsified oil composition A water Book edition Strong flour (same as above) sugar salt skimmed milk powder water shortening 30 copies 5th part 1.8 parts 2nd part 25 copies Part 3 The method for producing bread is as follows.
■たて型ミキサーで中種生地を混合する（捏上げ温度２
４℃）。■Mix the medium dough using a vertical mixer (kneading temperature 2
4℃).
■中種を２８℃で４時間発酵させる。■ Ferment the medium seeds at 28℃ for 4 hours.
■中種に本捏原料を加えてミキサーで混合し、本捏生地
を作る。■Add the ingredients for the kneaded dough to the middle dough and mix with a mixer to make the dough for the kneaded dough.
■生地を１５分ねかぜだ後、分割し、さらに１５分休ま
せて成形する。■After chilling the dough for 15 minutes, divide it into parts and let it rest for another 15 minutes before shaping.
■パンｆｆに入れホイロ発酵をした後、オープンで焼成
する。■After fermenting in a pan ff, bake it in the open.
上記により製造しｔ二食パンを１５℃で密封して保存し
て、２４時間毎に該食パンから試料クラム（寸法３ｘ５
ｘ５ｃｍ）１０片を作成して、クラムの硬さの変化をレ
オメータ−を用いて測定し、３日間の測定結果を第１表
に示した。Two loaves of bread produced in the above manner were stored in a sealed container at 15°C, and sample crumbs (size 3x5
10 pieces (5cm x 5cm) were prepared and the change in crumb hardness was measured using a rheometer, and the measurement results over 3 days are shown in Table 1.
その結果をみると、比較例１．２．３と比較して、実施
例１のパンはクラムがソフトで老化が遅かった。The results show that, compared to Comparative Examples 1.2.3, the bread of Example 1 had softer crumbs and slower aging.
比較例１
乳化油脂組成物Ａよりポリグリセリン脂肪酸エステルを
除いた配合で、乳化油脂組成物Ｂを製造した。製造方法
は実施例１と同様である。Comparative Example 1 Emulsified oil and fat composition B was produced using the same formulation as emulsified oil and fat composition A except that the polyglycerin fatty acid ester was removed. The manufacturing method is the same as in Example 1.
乳化油脂組成物Ｂは、製造直後は良好な状態であったが
、数時間で乳化の均一性が乱れ始め、光沢がなくなり若
干量の油の分離が認められた。Emulsified oil and fat composition B was in good condition immediately after production, but the uniformity of emulsification began to be disturbed after several hours, the gloss was lost, and a slight amount of oil separation was observed.
次に、この乳化油脂組成物Ｂを用いて実施例１の方法に
より食パンを製造し、製造された食パ：／の評価を行っ
た。結果は第１表に示した。実施例１のパンと比較する
と、やや硬く、老化が速い。Next, bread was manufactured by the method of Example 1 using this emulsified oil/fat composition B, and the manufactured bread was evaluated. The results are shown in Table 1. Compared to the bread of Example 1, it was slightly harder and aged faster.
比較例２
乳化油脂組成物Ａよりアミラーゼを除いた配合で、実施
例１に準じた操作を行って、アミラーゼの混合を省略し
た方法によって乳化油脂組成物Ｃを製造した。Comparative Example 2 Emulsified oil and fat composition C was produced using the emulsified oil and fat composition A except that amylase was removed, and the same procedure as in Example 1 was performed to omit the mixing of amylase.
次に、この乳化油脂組成物Ｃを用いて実施例１の方法に
より食パンを製造し、製造された食パンの評価を行った
。結果は第１表に示した。実施例１のパンと比較すると
、老化防止効果及びソフトさが劣る。Next, a loaf of bread was produced using this emulsified fat composition C according to the method of Example 1, and the produced loaf of bread was evaluated. The results are shown in Table 1. Compared to the bread of Example 1, the antiaging effect and softness are inferior.
比較例３
中種生地ミキシング時にモノグリセリド（エマルジーＭ
Ｍ−１００）０．３部、アミラーゼ（グリントアミルＳ
−１００）０．００３部を別添し、本捏ミキシング時に
ショートニングを６部用い、その他は実施例１の製造方
法に準じ食パンを製造した。製造されｔ：食パンの評価
結果を第１表に示した。Comparative Example 3 Monoglyceride (Emulgy M
M-100) 0.3 parts, amylase (Glintoamyl S
-100) 0.003 parts was added separately and 6 parts of shortening was used during the main kneading mixing, and otherwise a loaf of bread was manufactured according to the manufacturing method of Example 1. Table 1 shows the evaluation results of the manufactured bread.
実施例１のパンと比較すると、老化防止効果及びソフト
さでかなり劣っていた。また、製造時のパン生地の状態
もベタついて作業性が不良であった。その上、パンが口
中でくちやつき、口とけが不良であった。Compared to the bread of Example 1, the antiaging effect and softness were considerably inferior. Moreover, the state of the bread dough during production was sticky and the workability was poor. In addition, the bread was sticky in the mouth and had poor texture.
（以下余白）
［発明の効果］
本発明によれば、製パン時に使用する脂肪を本発明の乳
化脂肪組成物に変えることにより、ソフトで老化が遅く
、風味、食感の良好なパンを作ることが可能である。(The following is a margin) [Effects of the invention] According to the present invention, by changing the fat used during bread making to the emulsified fat composition of the present invention, bread that is soft, slows aging, and has good flavor and texture can be produced. Is possible.
すなわち、ここに得られる老化防止効果は、油脂、乳化
剤、酵素、糖及び／糖アルコールの添加物の相乗効果に
よるもので、各素材を単独で用いた場合に比べ、それぞ
れの添加量を少量にしても大きな老化防止効果が得られ
るため、風味、食感などを損なわないで、目的を達成す
ることができる利点がある。In other words, the anti-aging effect obtained here is due to the synergistic effect of additives such as fats and oils, emulsifiers, enzymes, sugars and/or sugar alcohols, and the amount of each added is reduced compared to when each material is used alone. It has the advantage of being able to achieve its goals without sacrificing flavor, texture, etc., as it has a great anti-aging effect.
特に、本発明の組成物では、乳化剤の欠点である口どけ
の低下及び酵素の欠点である生地物性の低下も改良され
、食感、風味及び製パン時の作業性に悪影響を与えるこ
となく、ソフトで老化しにくいパンを作ることができる
利点が大きい。In particular, the composition of the present invention improves the deterioration in melting in the mouth, which is a drawback of emulsifiers, and the deterioration of dough physical properties, which is a drawback of enzymes, without adversely affecting texture, flavor, and workability during bread making. It has the great advantage of making bread that is soft and resistant to aging.
Claims (1)
、油相部が２５〜７０重量部で、水相部が７５〜３０重
量部からなり、該油相部が（Ａ）モノグリセリド５〜１
５重量部及び（Ｂ）ポリグリセリン脂肪酸エステル０．
５〜７．５重量部を含有する液体油であって、かつ、該
油相部に含有される前記（Ａ）成分と（Ｂ）成分に関し
て、両成分の重量比（Ａ／Ｂ）が１０／１〜１０／５で
ある油相により構成され、他方、該水相部中にＨＬＢ１
１以上のショ糖脂肪酸エステル１〜４重量部及びアミラ
ーゼ０．０５〜０．５重量部を含む水溶液に、さらに糖
及び／又は糖アルコールを添加した水相により構成され
ていることを特徴とする製パン用乳化油脂組成物。 ２ 請求項１記載の乳化油脂組成物を使用することを特
徴とするパンの製造方法。[Scope of Claims] 1. In 100 parts by weight of an oil-in-water type emulsified fat composition, the oil phase part is 25 to 70 parts by weight, and the aqueous phase part is 75 to 30 parts by weight, and the oil phase part is ( A) Monoglyceride 5-1
5 parts by weight and (B) polyglycerin fatty acid ester 0.
A liquid oil containing 5 to 7.5 parts by weight, and with respect to the components (A) and (B) contained in the oil phase, the weight ratio (A/B) of both components is 10. /1 to 10/5, and on the other hand, HLB1 in the aqueous phase.
It is characterized by being composed of an aqueous phase obtained by adding sugar and/or sugar alcohol to an aqueous solution containing 1 to 4 parts by weight of one or more sucrose fatty acid esters and 0.05 to 0.5 parts by weight of amylase. Emulsified oil and fat composition for bread making. 2. A method for producing bread, which comprises using the emulsified oil and fat composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12712090A JP2751560B2 (en) | 1990-05-17 | 1990-05-17 | Emulsified fat composition for bread making and method for producing bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12712090A JP2751560B2 (en) | 1990-05-17 | 1990-05-17 | Emulsified fat composition for bread making and method for producing bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0423940A true JPH0423940A (en) | 1992-01-28 |
| JP2751560B2 JP2751560B2 (en) | 1998-05-18 |
Family
ID=14952103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12712090A Expired - Fee Related JP2751560B2 (en) | 1990-05-17 | 1990-05-17 | Emulsified fat composition for bread making and method for producing bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2751560B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5789011A (en) * | 1994-12-22 | 1998-08-04 | Kao Corporation | Modifier for protein-containing materials and modifier composition |
| JP2004267094A (en) * | 2003-03-07 | 2004-09-30 | Miyoshi Oil & Fat Co Ltd | Oil and fat composition for breadmaking |
| WO2007026466A1 (en) * | 2005-08-29 | 2007-03-08 | Fuji Oil Company, Limited | Water-in-oil type emulsion composition to be rolled in |
-
1990
- 1990-05-17 JP JP12712090A patent/JP2751560B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5789011A (en) * | 1994-12-22 | 1998-08-04 | Kao Corporation | Modifier for protein-containing materials and modifier composition |
| JP2004267094A (en) * | 2003-03-07 | 2004-09-30 | Miyoshi Oil & Fat Co Ltd | Oil and fat composition for breadmaking |
| WO2007026466A1 (en) * | 2005-08-29 | 2007-03-08 | Fuji Oil Company, Limited | Water-in-oil type emulsion composition to be rolled in |
| JP5076898B2 (en) * | 2005-08-29 | 2012-11-21 | 不二製油株式会社 | Water-in-oil emulsion composition for roll-in |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2751560B2 (en) | 1998-05-18 |
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