JPS58183030A - Kneading oils and fats composition for making confectionery and bead - Google Patents
Kneading oils and fats composition for making confectionery and beadInfo
- Publication number
- JPS58183030A JPS58183030A JP57063580A JP6358082A JPS58183030A JP S58183030 A JPS58183030 A JP S58183030A JP 57063580 A JP57063580 A JP 57063580A JP 6358082 A JP6358082 A JP 6358082A JP S58183030 A JPS58183030 A JP S58183030A
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- JP
- Japan
- Prior art keywords
- oil
- fat
- dough
- kneading
- bread
- 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
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
本発明は製菓・製パン用Ｍｌ夛込み油層組成物に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a Ml-containing oil layer composition for confectionery and bread making.
製菓・製パン用ＩＩシ込み油脂は液状及び結晶状の油脂
が均一に！りあった可塑性を有すゐ固形脂であるのが良
いとされ、古くからバター中ラードが使用されてきた。The oil and fat for confectionery and bread making is uniformly liquid and crystalline! A solid fat with a certain amount of plasticity is considered good, and lard in butter has been used since ancient times.
近年になシ、この分野の研究が進みバター中ラードに比
較し、作業性の良いマーガリンヤショートニング等の加
工油層が開発され使用されている。In recent years, research in this field has progressed, and processed oil layers such as margarine shortening, which are easier to work with than lard in butter, have been developed and used.
製茶・頴−パン用練夛込み油ｗａｇ物として最もＸ＊な
機能はＪＩ墓・製パン刺造工１中のミキシング時に油脂
が生地のすみずみまで均−Ｋ、かつ短時間に分散する事
である。練シ込み油脂が生地のすみずみ壇で均一に分散
すると菓子。The most important feature of this oil wag product for tea and bread making is that the fat and oil is dispersed evenly and in a short time to every corner of the dough during mixing during JI grave and bread making embroidery work 1. It is. When the kneaded oil and fat is evenly distributed in every corner of the dough, it becomes a confectionery.
パンの品質が良好になることが知られている。It is known that the quality of bread is improved.
例えば、油脂を加えた後、さらＫ ミキシングして生地
がのびゐようＫなるまでの時間（生地のデベロッグ時間
）が嫂くな如、混捏安定性が良くなり、伸展性も良くな
シ、膨張が大きくなる。For example, if the time it takes for the dough to stretch after adding oil and fat (dough development time) after further mixing, the kneading stability will be better, the extensibility will be better, and the dough will not expand. becomes larger.
また、機械への生地の付着によるロスが少なくな）、ガ
ス抜き時における生地表面の機械による損傷が低減する
。更に焼成中における生地安定性が良くな夛、製品の体
積が増加し、キメの細かな、クラフトの薄い、焼きむら
の少ないものが得られ為事等のη点がある０
このようＫｍＸ負パン用＊ｂ込み油脂はミキシング時に
生地のすみずみまで均一に分散する必要がある。ま九絢
−に分散させるために！するミキシング時間は短かけれ
ば短かい程有用である事は言うまでもないことである。In addition, there is less loss due to fabric adhesion to the machine), and damage to the fabric surface caused by the machine during degassing is reduced. In addition, the dough stability during baking is good, the volume of the product increases, and a product with a fine texture, thin crust, and less uneven baking is obtained, and there are η points such as 0 such KmX negative bread. The *b-containing fat and oil must be evenly distributed throughout the dough during mixing. In order to disperse it all over the world! It goes without saying that the shorter the mixing time, the more useful it is.
即ち、ミキシング時間が一定に設定されている場合には
、油脂が均一に分散するまでＫｌ！する時間の短いもの
の方が都合が良い。That is, if the mixing time is set constant, Kl! until the oil and fat are uniformly dispersed! The one that takes less time is more convenient.
生地Ｏすみずみまで均−Ｋ、かつ短時間で分散する製菓
製パン用練シ込み油脂を得るための方法としては、従来
の研究ではミキシング時での油脂の固体脂指数が逼轟壜
範囲となるように高融点の固形脂と低融点の固形脂と液
状油とを適度にブレンドしたシ、又は急冷混線時に冷却
を一層強めるなど混練方法を工夫し九シする努力がなさ
れてきたが、製菓製パン用＊）込み油脂としては十分満
足できるものではないＱ本発明者勢は生地のすみずみま
で均一に１かつ短時間に分散する）某製パン用練シ込み
油脂組成物を得る事を目的として鋭意研究し九結果・特
定の固体脂指数を選定し、更Ｋｆｌｌｌ中水雪乳化油脂
の水相に増粘剤を含有させることＫよ）１この目的に叶
う油脂組成物が得られることを見出し、本発明を完成す
るに至つ九。As a method for obtaining kneaded fats and oils for confectionery and bread making that are uniform throughout the dough and dispersed in a short time, conventional research has found that the solid fat index of the fats and oils during mixing is within the range of Efforts have been made to achieve this by devising kneading methods such as appropriately blending high-melting point solid fats, low-melting point solid fats, and liquid oils, or by further intensifying the cooling during quenching. It is not fully satisfactory as an oil and fat for bread making*). Q: The inventors of the present invention have attempted to obtain a certain oil and fat composition for bread making that is uniformly dispersed throughout the dough in a short period of time. As a goal, we conducted extensive research to select a specific solid fat index, and then added a thickener to the aqueous phase of the Kflll-in-water snow emulsion. This led to the discovery and completion of the present invention.
即ち、本発明は油中水型乳化系襄菓・表パン用練シ込み
油！１組成物において、３０Ｃにおける油相０１ｊｌＩ
体脂指数が５〜２５であシ、かつ、水相に増粘剤を含有
することを特徴とする製菓・養ハン用！Ｉシ込み油脂組
成物を提供するものである。In other words, the present invention is a water-in-oil emulsion type oil for kneading confections and front breads! In one composition, the oil phase 01jlI at 30C
For confectionery and food products, it has a body fat index of 5 to 25 and contains a thickener in the aqueous phase! The present invention provides an oil and fat composition for staining.
本発明に使用し得る増粘剤としては、例えばタンパク質
、多Ｓ類等が挙げられる。Examples of thickeners that can be used in the present invention include proteins, polysaccharides, and the like.
タンパク質としては水に溶解した時、粘性を呈する物質
であれば良いのであるが、具体的には乳タンパク質と植
物性タンパク質が好ましい。The protein may be any substance as long as it exhibits viscosity when dissolved in water; specifically, milk protein and vegetable protein are preferred.
乳タンパク質としてはナトリウムカゼイン、カルシウム
カゼイン、レンネットカゼイン、ミルクカゼイン、ミル
クホエー、ラクトアルブミン、ラクトグロブリンが好ま
しく、２攬以上の併用も可能である。又、植物性タンパ
ク質及び多糖類との併用も可能である。As the milk protein, sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, and lactoglobulin are preferred, and two or more of them can be used in combination. It is also possible to use it in combination with vegetable proteins and polysaccharides.
植物性タンパク質としては大豆タンパク質、小ｆｆｉタ
ンパク質、米タンパク質、コーンメンバク質等が挙げら
れ、好ましくは大豆タンパク質と小麦タンパク質である
。又、植物性タンパク質の２種以上の併用も可能である
。又、乳タンパク質及び多糖類との併用も可能である。Examples of vegetable proteins include soybean protein, small ffi protein, rice protein, and corn protein, with soybean protein and wheat protein being preferred. It is also possible to use two or more types of vegetable proteins in combination. It is also possible to use it in combination with milk proteins and polysaccharides.
多１１類としては水に溶解した時、粘性を呈する物質で
あれば良く、天然ガム類と合成ガム類が好ましい。具体
的には天然ガム類としてはアラビアゴム、ガラギーナン
、ローカストビーンガム、キサンタンガム、グアーガム
、タマリンド橿子多１１類、タラガントガム、デキスト
リン、α化澱粉、ｌ１１１１等が使用可能であシ、好ま
しくはアラビアゴム、カラギーナン、ローカストビーン
ガム、キチンタンガムが良い０
合成ガム類としてはカルボキシメチルセルロース、メチ
ルセルロース、アルギン徽ナトリウム等が挙げられ、好
ましくはカルボキンメチルセルロース、メチルセルロー
スカ良い。The material of Class 11 may be any substance that exhibits viscosity when dissolved in water, and natural gums and synthetic gums are preferred. Specifically, natural gums that can be used include gum arabic, galrageenan, locust bean gum, xanthan gum, guar gum, tamarind 11, taraganth gum, dextrin, pregelatinized starch, l1111, etc., and gum arabic is preferable. , carrageenan, locust bean gum, and chitin tan gum are preferable. Examples of synthetic gums include carboxymethylcellulose, methylcellulose, sodium alginate, etc., and carboxylmethylcellulose and methylcellulose are preferable.
又、多Ｗ類を２種以上併用することも可能であシ、乳タ
ンパク質及び植物性タンパク質との併用も可能であるＱ
これら増粘剤のうちでレンネットカゼイン、ナトリウム
カゼイン、ラクトアルブミン、大豆蛋白質、キサンタン
ガム、ローカストビーンガムが特に好ましい０
本発明の蓋某・製パン用練シ込み油脂組成物は、生地の
すみずみまで均一に、かつ短時間に分散することが可能
なＷｌｏ ｍ乳化油脂組成物であるため、生地への油脂
の練り込み作業ｇｊＡＦｊｊＬ（通常は２５〜３ａＣ）
におけるＷ／○型乳イヒ油脂の水相（Ｗ）の粘性が重要
である。従って、本発明の水相は増粘剤の含有量で規定
されるものではなく、作業温度である２５〜３０．Ｕに
オケる水相の粘度で規定すべきである。本発明の目的に
叶う水相の粘度は２５ｒで５ｃｐ以上であれば良く、好
ましくは１０００ｐ〜２０，０ＯＯｃｐである。尚、本
明細書における水相の粘度はＢ型回転粘度計を用い、内
径４−８３Ｘ高さ１３６ｎのトールビーカーに１８（１
ｗＪのサンプルを入れ一ローター回転数１２ ｒｐｍで
測定した値である０本発明の油脂組成物に使用される食
用油脂については、特にｌ！ＩＪ限がなく、大豆油、ナ
タネ油、パーム油、コーン油１ｍ実油、ヤシ油、パーム
核油等の植物油脂類、牛脂、ラード、魚油、鯨油、乳脂
尋の動物油脂類のいずれも使用することができ、またこ
れらを水添処理したもの、及びエステル交換し九ものも
使用することができる。It is also possible to use two or more types of multi-Ws in combination, and it is also possible to use them in combination with milk proteins and vegetable proteins.Q Among these thickeners, rennet casein, sodium casein, lactalbumin, soybean Protein, xanthan gum, and locust bean gum are particularly preferred. The oil and fat composition for kneading certain lids and bread making of the present invention is a WLO m emulsified oil and fat that can be uniformly dispersed to every corner of the dough in a short time. Since it is a composition, the work of kneading oil and fat into the doughgjAFjjL (usually 25 to 3 aC)
The viscosity of the aqueous phase (W) of the W/○ type milk fat and oil is important. Therefore, the aqueous phase of the present invention is not defined by the content of the thickener, but by the working temperature of 25 to 30. It should be defined by the viscosity of the aqueous phase that is compatible with U. The viscosity of the aqueous phase that satisfies the purpose of the present invention may be at least 5 cp at 25 r, preferably from 1000 p to 20,000 cp. In this specification, the viscosity of the aqueous phase was measured using a B-type rotational viscometer, and a 18 (1
The edible fats and oils used in the fat and oil composition of the present invention are particularly l! There is no IJ limit, and vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, coconut oil, palm kernel oil, etc., and animal fats and oils such as beef tallow, lard, fish oil, whale oil, and milk fat can be used. It is also possible to use hydrogenated and transesterified products.
ま九、本発明に使用し得る油相の固体脂指数はＳａＣで
５〜２５であることが必要である。Ninth, it is necessary that the solid fat index of the oil phase that can be used in the present invention is 5 to 25 in terms of SaC.
これらの固体脂指数を満足していれば特に問題はないが
、更１１Ｃ２０Ｃで１０〜３０．５５Ｃで２〜２０就中
、２ＱＣで固体脂指数が１５〜２５であることが望まし
い。There is no particular problem as long as these solid fat indexes are satisfied, but it is desirable that the solid fat index is 15 to 25 at 2QC, among which 11C20C, 10 to 30.55C, 2 to 20.
本発明の油脂組成物を得る方法は特に限定されないが、
例えば油相に食品用乳化剤を加熱溶解させ、これに増粘
剤を溶解させ九水相を加え攪拌混合後、急冷、ＩＩＬし
合わせをする方法が好ましい。製品にガスを混入させ、
町田性を良くすることも可能である。Although the method for obtaining the oil and fat composition of the present invention is not particularly limited,
For example, a preferred method is to heat and dissolve a food emulsifier in an oil phase, dissolve a thickener therein, add an aqueous phase, stir and mix, and then rapidly cool and combine with IIL. Mixing gas into the product,
It is also possible to improve Machida characteristics.
食品用乳化剤としては、食品用として使用可能な乳化剤
であれば良く、例えばグリセリン高級脂装置モノエステ
ル、シロ５ｉｉｌＦ１級脂肪酸エステル、プロピレング
リコーン高級脂肪酸モノエステル、ソルビタン高級脂肪
酸部分エステル、ポリオキシエチレンソルビタン高級脂
肪酸部分エステル、レシチン等の乳化剤でｔＤ夛、併用
使用も可能である。The food emulsifier may be any emulsifier that can be used for food, such as glycerin higher fat monoester, Shiro 5IILF primary fatty acid ester, propylene glycone higher fatty acid monoester, sorbitan higher fatty acid partial ester, polyoxyethylene sorbitan. Emulsifiers such as higher fatty acid partial esters and lecithin can be used in combination with tD.
本発明の油脂組成物の油相と水相との重量比は４０：６
０〜９０；１０とするのが適当である。また必要があれ
ば、本発明油脂組成物中には、噌好、栄養を高める丸め
罠、上記乳タン・くり質以外の乳裏品、例えばチーズ、
クリーム、全脂粉乳、脱脂役乳、発酵乳、植物性クリー
ム、香料、着色料、１ｍｍ科料甘味料、糖類、食塩等の
物質を添加しても良い。The weight ratio of the oil phase and the aqueous phase of the oil and fat composition of the present invention is 40:6
A value of 0 to 90; 10 is appropriate. In addition, if necessary, the oil and fat composition of the present invention may contain milk products such as milk products other than the above-mentioned milk tongue and chestnut, such as cheese,
Substances such as cream, whole milk powder, skimmed milk, fermented milk, vegetable cream, fragrance, coloring, 1mm chemical sweetener, sugar, and salt may be added.
以下に実施例、比較例、試験例をもって本発明をより詳
細に説明するが、本発明はこの実施例Ｋ１１足されるも
のではない０これらの例中°＠：°−“はいずれも重量
基準である０
実施例１
魚硬化油（上昇融点４５ｔｌ’）１５％１魚硬化油（上
昇融点３０Ｃ）４０％、ラード３０％、大豆白絞油１５
襲とからなる混合油８０ｋｌｌＣグリセリン高級脂肪散
モノエステル（高級脂肪酸はパルｉチン酸とステアリン
酸とからなる）１．８４と大豆レシチン０．２に＃を加
え、加熱溶解し六油相に対し、水１５．５ｋｌＫレンネ
ットカゼイン２．５４を溶解した水相（２５ＣＫおける
粘度１３．０００ ｃｐ）を加え攪拌混合後、急冷、練
合せをしてＷ／○型乳化油脂組成物を得た。この油相の
固体脂指数は２０Ｃで１８．６．５０ｃで１１．２．３
５Ｃで５．８であった。The present invention will be explained in more detail below with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to Example K11. 0 Example 1 Hydrogenated fish oil (rising melting point 45 tl') 15% 1 Fish hydrogenated oil (rising melting point 30 C) 40%, lard 30%, soybean white squeezed oil 15
Mixed oil consisting of 80kllC glycerin higher fatty acid dispersion monoester (higher fatty acid consists of pallic acid and stearic acid) 1.84 and soybean lecithin 0.2 are added with #, heated and dissolved, and added to the six oil phase. An aqueous phase (viscosity 13.000 cp at 25CK) in which 15.5 kl of water and 2.54 K rennet casein were dissolved was added and mixed with stirring, followed by rapid cooling and kneading to obtain a W/○ type emulsified fat composition. The solid fat index of this oil phase is 18.6 at 20C and 11.2.3 at 50C.
It was 5.8 at 5C.
実施例２
実施９４Ｊ１で使用した油相Ｂ２’ｔ４ＦＣ対し、水１
５ｋｔＫナトリウムカゼイン２．５ｍ１． ラクトアル
ブミン０．５４を溶解した水和（−２５ＧＫおける粘度
１ｇ、ｏ ｏ ｏ ｃｐ）を加えた後、攪拌混合し、急
冷、練合せをしてＷｌｏ ｆｉ乳化油脂組成物を得た。Example 2 Water 1 was added to the oil phase B2't4FC used in Example 94J1.
5ktK sodium casein 2.5ml 1. After adding hydration (viscosity 1 g at -25GK, o o o cp) in which 0.54 lactalbumin was dissolved, the mixture was stirred and mixed, rapidly cooled, and kneaded to obtain a Wlo fi emulsified fat composition.
実施例３
実施例１で使用し九油相８２１４に対し、水１５に＃に
大豆タンパクｆｆ３１＃を溶解した水相（２５ＣＶＣお
ける粘度１５，０００ｃｐ ）を加えた後、攪拌混合し
、急冷、練合せをしてＷ１０型乳化ｆ＃ｉ脂組成物を得
九。Example 3 To the 9 oil phase 8214 used in Example 1, an aqueous phase (viscosity 15,000 cp at 25 CVC) in which soybean protein ff31 # was dissolved in #15 water was added, followed by stirring and mixing, quenching, and kneading. The mixture was combined to obtain a W10 type emulsified f#i fat composition.
実施例４
実施ｆｌＪ１で使用し九油相８２輪に対し、水１７．９
ｋｌＫキサンタンガム１００ｆｔ−溶解した水相（２５
ｃＫおける粘度１，８００ｃｐ）を加えた後、攪拌混合
し、急冷、練合せをしてＷ１０型乳化油脂組成物を得九
。Example 4 For 82 wheels of 9 oil phases used in implementation flJ1, water was 17.9
klK xanthan gum 100 ft - dissolved water phase (25
(viscosity at cK: 1,800 cp) was added, stirred and mixed, rapidly cooled, and kneaded to obtain a W10 type emulsified oil and fat composition.
実施例５
実施例１で使用した油相８２榊に対し、水１５．９ｋｌ
ｌＣナトリウムカゼイン２神とローカストビーンガム１
００２を溶解した水相（２５ＣＫおける粘度１４．ｏｏ
ｏｃｐ）を加えた後、攪拌混合し、急冷、練合せをして
Ｗ１０型乳化油脂組成物を得九。Example 5 For the oil phase 82 Sakaki used in Example 1, 15.9 kl of water
1C Sodium Casein 2 God and Locust Bean Gum 1
Aqueous phase in which 002 was dissolved (viscosity 14.oo at 25CK)
ocp), stirred and mixed, quenched, and kneaded to obtain a W10 type emulsified oil and fat composition.
比較例１
実施例１で使用した油相８２神に対し、水１５−に脱脂
粉乳３神を溶解した水相（２５Ｃにシける粘度４ｃｐ）
を加え九後、攪拌混合し、急冷、練合せをしてＷｌｏ
ｌ！乳化油脂組成物を得九。Comparative Example 1 An aqueous phase (viscosity at 25C: 4 cp) was prepared by dissolving 3 parts of skim milk powder in 15 parts of water to the oil phase of 82 parts used in Example 1.
After 9 minutes, stir and mix, quench and knead to make Wlo.
l! An emulsified oil and fat composition is obtained.
比較例２
実施ｆ％１１で使用し九油相ａｚ］ｑＫ対し、水！］Ｑ
Ｋ生クリーム９］＃を分散させた水相（２５ＣＫおける
粘ｆ ４ ｃｐ ）を加えた後、攪拌混合し、急冷、練
合せをして’Ｗ１０ ［乳化油脂組成物を得た。Comparative Example 2 Nine oil phases used in implementation f%11 az]qK vs. water! ]Q
After adding the aqueous phase (viscosity f 4 cp at 25CK) in which K Fresh Cream 9]# was dispersed, the mixture was stirred and mixed, rapidly cooled, and kneaded to obtain a 'W10 [emulsified oil and fat composition].
試験例１
食パンの生地について、生地中へ実施例１〜５及び比較
例１〜２で得られた各油脂組成物が完全に堆シ込まれる
迄のミキシング時間の濁定を行った。その方法は、通常
の食パンを作る中攬法であシ、竹谷光司ｌＩ［新しい製
パン１＆礎知鐵」（パンニュース社発行）の１５６頁に
従った。すなわち、まず小麦＠７０部、水４０ｓ。Test Example 1 For bread dough, turbidity measurement was performed on the mixing time until each oil and fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 2 was completely deposited into the dough. The method was as per page 156 of Koji Taketani's [New Bread Making 1 & Sochitetsu] (Published by Pan News), which is a Chinese method for making ordinary bread. That is, first, wheat @ 70 parts, water 40 s.
イースト２部、イーストフード０．１２ｉＳ管ボールに
入れ、ミキサーで低速２分間、中高速２分間ミキシング
後、温度２７Ｃ１湿度７５嘩の発１１ｍＫ入れ、中種発
酵を４時間行う。次にこの中種発酵の終了した中種生地
をボールに入れ、さらに小麦粉３０部、水２４部、砂Ｉ
Ｉ６部、食塩２１１％ｌ！脂粉乳２部を加え、低速２分
、中高速２分、高速１分でミキシング後、あらかじめ２
５ＣＩＩＣ保っておいた油脂組成物５部を加え、低速で
ミキシングを行ない、生地中に油脂が完全Ｋｍシ込まれ
ゐ迄のミキシング時間（生地の表面から油脂の光沢が消
えるまでの時間）を測足した。結果を第１表に示す。Put 2 parts of yeast into a yeast food 0.12iS tube bowl, mix with a mixer for 2 minutes at low speed and 2 minutes at medium high speed, then put in 11mK at a temperature of 27C and humidity of 75℃ to ferment the yeast for 4 hours. Next, put this fermented dough into a bowl, and add 30 parts of flour, 24 parts of water, and I sand.
Part I, 211% salt! Add 2 parts of powdered milk and mix on low speed for 2 minutes, medium-high speed for 2 minutes, and high speed for 1 minute.
Add 5 parts of the oil and fat composition kept at 5CIIC, mix at low speed, and measure the mixing time until the oil and fat are completely immersed into the dough (the time until the gloss of the oil and fat disappears from the surface of the dough). added. The results are shown in Table 1.
試験真２
実施例１〜５及び比較例１〜２で得られた各油脂組成物
を前記の中種法（「新しい灸パン基礎知識」前掲、１５
６頁）Ｋ従って食パン（ワンローフ）を婁遺して評価し
虎。具体的な製造法は、試験例１で油脂組成物を加え九
生地を、中高速で５分、高速で１分ミキシングした後、
フロアタイムを室温で２０分とシ、次に生地を一定量ず
つ切断し、ペンチタイムを室温で２０分と夛、モールダ
ーを用いてガス抜きをしてパンｌ！に一定量入れ、温度
５８Ｃ１湿度８５嘩に保つ九ホイロに４０分間入れて発
酵した後、２１０Ｃで５５分間焼成し、食パン（ワンロ
ーフ）を製造した。この方法で製造した食パンにつき、
その体積をな九ね置換法で測定した。結果を第１表に示
す。Test True 2 Each oil and fat composition obtained in Examples 1 to 5 and Comparative Examples 1 to 2 was subjected to the above-mentioned Nakatane method ("New Moxibustion Pan Basics" supra, 15
Page 6) K Therefore, I left a loaf of bread and evaluated it as a tiger. The specific manufacturing method is as follows: Add the oil and fat composition in Test Example 1 and mix the dough for 5 minutes at medium-high speed and 1 minute at high speed.
Set the floor time at room temperature for 20 minutes, then cut the dough into pieces, set the pliers time at room temperature for 20 minutes, use a molder to release the gas, and bake! After fermenting for 40 minutes in a 90-degree oven maintained at a temperature of 58 C and humidity of 85 C, a loaf of bread was produced by baking at 210 C for 55 minutes. For bread produced using this method,
The volume was measured by the Nakune substitution method. The results are shown in Table 1.
試験例５
生地の機械耐性（生地の機械への付着、生地表面の機械
による損Ｓ）及びできたパンの品質評価（外層、外皮色
、形均性、ｗ８拘性、外皮質、内相、巣だち、内部色、
触感、香シ、味の各項目についての総合評価）を、パン
鯛遺技術者パネラー５名によシ、５段階で盲能評価をし
丸。Test Example 5 Mechanical resistance of dough (adhesion of dough to machine, mechanical damage to dough surface) and quality evaluation of finished bread (outer layer, outer skin color, shape uniformity, W8 firmness, outer cortex, inner layer, nest, internal color,
A comprehensive evaluation of each item (tactile sensation, aroma, and taste) was conducted by a panel of five bread sea bream technicians, and a blind evaluation was conducted on a five-point scale.
結果を第１表に示す。The results are shown in Table 1.
第 １ 表
注）傘 盲能評価の評点の説明
評点５：従来の練シ込み用マーガリン、ショートニング
に比べて明らかに良
好
評点４：従来の練り込み用マーガリン、ショートニング
に比べてやや良好
評点３：従来品と同等
評点２；従来Ｑ練シ込み用マーガリン、ショートニング
に比べてやや悪い
評点１：従来の練り込み用マーガリン箋ノヨートニング
に比べて明らかに悪
い
第１表よシ明らかな如く、実施例１〜５の油脂組成物は
比較例１，２に比べ、明らかにミキシング時間が短く、
パンの体積が大きく、また官能評価においても良好であ
った。Table 1 Note: Umbrella Blind performance evaluation score description Score 5: Clearly better than conventional margarine for kneading and shortening Rating 4: Slightly better than conventional margarine for kneading and shortening Rating 3: Same as conventional product Rating 2; Slightly worse than conventional Q margarine for kneading and shortening Rating 1: Obviously worse than conventional margarine for kneading Noyotoning As shown in Table 1, Example 1 The oil and fat compositions of ~5 clearly had a shorter mixing time than Comparative Examples 1 and 2,
The bread had a large volume and also had good sensory evaluation.
出−人代理人 古 谷 馨Outgoing Agent Kaoru Furutani
Claims (1)
において、５ｏｒ４ｃおける油相の固体脂指数が５〜２
５であプ、かつ、水相に増粘剤を含有することを特徴と
する衾藁・製パン用ｓｂ込み油脂組成物。 ２ 増粘剤がタンパク質及び多ｓＩＩからなる群から選
ばれ友ものである籍許請求のＳｍ第１項記載の袈１・製
パン用ｍり込み油脂組成物。[Scope of Claims] 1. In a water-in-oil emulsion type oil and fat composition for bread kneading, the solid fat index of the oil phase in 5or4c is 5 to 2.
1. An oil and fat composition containing sb for straw and bread making, characterized in that the aqueous phase contains a thickener. 2. The oil and fat composition for bread making according to claim 1, wherein the thickener is selected from the group consisting of protein and polysII.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57063580A JPS6028245B2 (en) | 1982-04-16 | 1982-04-16 | Kneaded oil and fat composition for confectionery and bread making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57063580A JPS6028245B2 (en) | 1982-04-16 | 1982-04-16 | Kneaded oil and fat composition for confectionery and bread making |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58183030A true JPS58183030A (en) | 1983-10-26 |
| JPS6028245B2 JPS6028245B2 (en) | 1985-07-03 |
Family
ID=13233337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57063580A Expired JPS6028245B2 (en) | 1982-04-16 | 1982-04-16 | Kneaded oil and fat composition for confectionery and bread making |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6028245B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62104545A (en) * | 1985-09-12 | 1987-05-15 | ユニリ−バ− ナ−ムロ−ゼ ベンノ−トシヤ−プ | Edible water in oil type emulsion reduced in fat content andit production |
| JPS6463337A (en) * | 1987-09-04 | 1989-03-09 | Kao Corp | Oil and fat composition and production thereof |
| WO2004110160A1 (en) | 2003-06-11 | 2004-12-23 | Kao Corporation | Fat composition for bakery product and bakery product |
| WO2005051084A1 (en) * | 2003-11-28 | 2005-06-09 | Bourbon Corporation | Protein-rich baked food and process for producing the same |
| WO2006054802A1 (en) * | 2004-11-22 | 2006-05-26 | Kao Corporation | Baked goods |
| JP2008142016A (en) * | 2006-12-11 | 2008-06-26 | Yamazaki Baking Co Ltd | Method for producing bread |
| WO2012081351A1 (en) * | 2010-12-17 | 2012-06-21 | 不二製油株式会社 | Water-in-oil type emulsified fat composition to be rolled in |
| JP2018166414A (en) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | Roll-in water-in-oil-type emulsion composition |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49100261A (en) * | 1973-01-31 | 1974-09-21 | ||
| JPS5141472A (en) * | 1974-09-30 | 1976-04-07 | Fuji Oil Co Ltd | |
| JPS51151372A (en) * | 1975-06-20 | 1976-12-25 | Asahi Denka Kogyo Kk | Method of producing oil and fat composition |
| JPS5218860A (en) * | 1975-07-31 | 1977-02-12 | Nestle Sa | Method of producing butterrlike product |
| JPS5352658A (en) * | 1976-09-24 | 1978-05-13 | Unilever Nv | Method of producing margarin |
| JPS5571446A (en) * | 1978-11-21 | 1980-05-29 | Nippon Oil & Fats Co Ltd | Edible fat |
| JPS5650529A (en) * | 1979-10-01 | 1981-05-07 | Daiichi Seiki Kk | Take out device for wafer pellet |
-
1982
- 1982-04-16 JP JP57063580A patent/JPS6028245B2/en not_active Expired
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49100261A (en) * | 1973-01-31 | 1974-09-21 | ||
| JPS5141472A (en) * | 1974-09-30 | 1976-04-07 | Fuji Oil Co Ltd | |
| JPS51151372A (en) * | 1975-06-20 | 1976-12-25 | Asahi Denka Kogyo Kk | Method of producing oil and fat composition |
| JPS5218860A (en) * | 1975-07-31 | 1977-02-12 | Nestle Sa | Method of producing butterrlike product |
| JPS5352658A (en) * | 1976-09-24 | 1978-05-13 | Unilever Nv | Method of producing margarin |
| JPS5571446A (en) * | 1978-11-21 | 1980-05-29 | Nippon Oil & Fats Co Ltd | Edible fat |
| JPS5650529A (en) * | 1979-10-01 | 1981-05-07 | Daiichi Seiki Kk | Take out device for wafer pellet |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62104545A (en) * | 1985-09-12 | 1987-05-15 | ユニリ−バ− ナ−ムロ−ゼ ベンノ−トシヤ−プ | Edible water in oil type emulsion reduced in fat content andit production |
| JPS6463337A (en) * | 1987-09-04 | 1989-03-09 | Kao Corp | Oil and fat composition and production thereof |
| JPH0746967B2 (en) * | 1987-09-04 | 1995-05-24 | 花王株式会社 | Oil and fat composition and method for producing the same |
| US8192781B2 (en) | 2003-06-11 | 2012-06-05 | Kao Corporation | Fat composition for bakery product and bakery product |
| EP2229817A1 (en) | 2003-06-11 | 2010-09-22 | Kao Corporation | Bread and cake product comprising a fat and oil composition, having an improved freshness retention |
| WO2004110160A1 (en) | 2003-06-11 | 2004-12-23 | Kao Corporation | Fat composition for bakery product and bakery product |
| WO2005051084A1 (en) * | 2003-11-28 | 2005-06-09 | Bourbon Corporation | Protein-rich baked food and process for producing the same |
| WO2006054802A1 (en) * | 2004-11-22 | 2006-05-26 | Kao Corporation | Baked goods |
| JP2008142016A (en) * | 2006-12-11 | 2008-06-26 | Yamazaki Baking Co Ltd | Method for producing bread |
| JP4596348B2 (en) * | 2006-12-11 | 2010-12-08 | 山崎製パン株式会社 | Bread production method |
| WO2012081351A1 (en) * | 2010-12-17 | 2012-06-21 | 不二製油株式会社 | Water-in-oil type emulsified fat composition to be rolled in |
| CN103209595A (en) * | 2010-12-17 | 2013-07-17 | 不二制油株式会社 | Water-in-oil type emulsified fat composition to be rolled in |
| JP5370596B2 (en) * | 2010-12-17 | 2013-12-18 | 不二製油株式会社 | Water-in-oil emulsified oil / fat composition for roll-in |
| JP2018166414A (en) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | Roll-in water-in-oil-type emulsion composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6028245B2 (en) | 1985-07-03 |
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