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
- Authority
- 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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