JPWO2019215996A1 - How to make bakery food - Google Patents
How to make bakery food Download PDFInfo
- Publication number
- JPWO2019215996A1 JPWO2019215996A1 JP2020518153A JP2020518153A JPWO2019215996A1 JP WO2019215996 A1 JPWO2019215996 A1 JP WO2019215996A1 JP 2020518153 A JP2020518153 A JP 2020518153A JP 2020518153 A JP2020518153 A JP 2020518153A JP WO2019215996 A1 JPWO2019215996 A1 JP WO2019215996A1
- Authority
- JP
- Japan
- Prior art keywords
- bakery
- dough
- mass
- less
- edible oil
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 109
- 235000013312 flour Nutrition 0.000 claims abstract description 160
- 239000000203 mixture Substances 0.000 claims abstract description 158
- 244000068988 Glycine max Species 0.000 claims abstract description 138
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 138
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 130
- 239000002994 raw material Substances 0.000 claims abstract description 91
- 239000000843 powder Substances 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 238000002156 mixing Methods 0.000 claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 claims abstract description 39
- 239000007787 solid Substances 0.000 claims abstract description 22
- 235000008429 bread Nutrition 0.000 claims description 55
- 239000003921 oil Substances 0.000 claims description 44
- 238000000034 method Methods 0.000 claims description 34
- 229920000294 Resistant starch Polymers 0.000 claims description 20
- 235000021254 resistant starch Nutrition 0.000 claims description 20
- 240000007594 Oryza sativa Species 0.000 claims description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 238000004898 kneading Methods 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 235000013550 pizza Nutrition 0.000 claims description 9
- 235000012489 doughnuts Nutrition 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 152
- 235000019197 fats Nutrition 0.000 description 143
- 235000019198 oils Nutrition 0.000 description 31
- 235000019640 taste Nutrition 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 230000008961 swelling Effects 0.000 description 14
- 238000013329 compounding Methods 0.000 description 12
- 235000019484 Rapeseed oil Nutrition 0.000 description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000004904 shortening Methods 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 235000012424 soybean oil Nutrition 0.000 description 8
- 239000003549 soybean oil Substances 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000013310 margarine Nutrition 0.000 description 6
- 239000003264 margarine Substances 0.000 description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 description 6
- 239000008158 vegetable oil Substances 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000004006 olive oil Substances 0.000 description 5
- 235000008390 olive oil Nutrition 0.000 description 5
- 235000014594 pastries Nutrition 0.000 description 5
- 235000019871 vegetable fat Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000001079 digestive effect Effects 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- -1 glycerin fatty acid ester Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000010462 extra virgin olive oil Substances 0.000 description 1
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 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
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ベーカリー食品の製造方法は、原料として、脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（粉体原料中の水分を除く。）とを含む、ベーカリー生地を調製する工程、およびベーカリー生地を焼成または油ちょうする工程、を含み、ベーカリー生地を調製する工程において、脱脂大豆粉の配合量、ならびに、水および食用油脂組成物の配合量の合計に対する食用油脂組成物の配合量が、それぞれ、特定の範囲にある。The method for producing bakery foods is as follows: powder raw materials containing defatted soybean flour, edible oil and fat compositions having a solid fat content of 10% or less at 20 ° C, and water (excluding water in the powder raw materials). In the step of preparing the bakery dough, which includes the step of preparing the bakery dough and the step of baking or oiling the bakery dough, the amount of the defatted soybean flour and the blending of water and the edible oil and fat composition are included. The blending amount of the edible oil / fat composition with respect to the total amount is in a specific range.
Description
本発明は、ベーカリー食品の製造方法に関する。 The present invention relates to a method for producing a bakery food product.
大豆粉は高タンパク質で栄養的価値を有する食材であり、近年の健康志向に関する消費者ニーズの観点から、ベーカリー食品に大豆粉を配合する技術が期待されている。
ベーカリー食品または焼き菓子の生地に大豆粉を用いる技術として、特許文献１〜３に記載のものがある。
特許文献１（特開昭５９−１１８０３４号公報）には、製品塊容積の損失や外観の悪化がより良く抑制された、蛋白富化されたベーカリー製品を製造する技術として、大豆蛋白を油性物質と予め非加熱系で混合してから小麦粉生地の成分とするベーカリー製品の製造法について記載されている。また、同文献には、粉状分離大豆蛋白およびショートニングをそれぞれ特定量配合して食パンを製造したことが記載されている。Soybean flour is a high-protein and nutritious foodstuff, and from the viewpoint of consumer needs regarding health consciousness in recent years, technology for blending soybean flour into bakery foods is expected.
As a technique for using soybean flour as a dough for bakery foods or baked goods, there are those described in Patent Documents 1 to 3.
Patent Document 1 (Japanese Unexamined Patent Publication No. 59-118304) describes soy protein as an oily substance as a technique for producing a protein-enriched bakery product in which loss of product mass volume and deterioration of appearance are better suppressed. It describes a method for producing a bakery product which is used as a component of wheat flour dough after being mixed in advance in a non-heated system. In addition, the document describes that bread was produced by blending a specific amount of powdered separated soybean protein and shortening, respectively.
特許文献２（特開２０１７−２００４５２号公報）には、大豆粉ペーストを含有する焼菓子用生地について記載されており、かかる生地とすることにより、大豆素材を使用しても、口溶けの優れた食感を有し、また、焼色が付き過ぎず、大豆素材を使用しない従来の焼菓子と同等の焼色になる焼菓子が得られる生地を提供することができるとされている。同文献において、大豆粉ペーストとは、大豆粉と水とを混合し、にがり等の凝固剤の存在下で加熱することで、大豆由来の蛋白質を変性させてペースト状にゲル化したものか、又は、豆腐状に凝固させたものを破砕してペースト状にしたものであると記載されている。また、同文献には、大豆粉ペーストとサラダ油とを特定量配合してマフィンを製造したことが記載されている。 Patent Document 2 (Japanese Unexamined Patent Publication No. 2017-400452) describes a dough for baked confectionery containing soybean powder paste, and by using such a dough, even if a soybean material is used, it is excellent in melting in the mouth. It is said that it is possible to provide a dough that has a texture, does not have an excessively browned color, and can obtain a baked confectionery that has the same baked color as a conventional baked confectionery that does not use soybean material. In the same document, the soybean powder paste is a mixture of soybean powder and water and heated in the presence of a coagulant such as bittern to denature soybean-derived proteins and gel them into a paste. Alternatively, it is described that the tofu-like coagulated product is crushed into a paste. Further, the document describes that a muffin was produced by blending a specific amount of soybean powder paste and salad oil.
特許文献３（特開平８−２６６２１１号公報）には、食用油脂中に少なくともグリセリン脂肪酸エステルを含み、さらにレシチンおよび特定の大きさの蛋白質粉末をそれぞれ特定量含有してなるパン用品質改良剤について記載されている。また、同文献には、大豆蛋白および菜種サラダ油をそれぞれ特定量配合してパン用品質改良剤を調製したことが記載されている。 Patent Document 3 (Japanese Unexamined Patent Publication No. 8-266211) describes a quality improver for bread containing at least a glycerin fatty acid ester in an edible oil and fat, and further containing a specific amount of lecithin and a protein powder having a specific size. Are listed. In addition, the document describes that a quality improver for bread was prepared by blending specific amounts of soybean protein and rapeseed salad oil.
ここで、大豆粉のうち、全脂大豆粉には、独特の強い臭いがある。また、脱脂大豆粉ではかかる臭いがある程度低減されるものの、充分でない場合があった。一方、脱脂大豆粉を用いることは、大豆搾油の副産物の有効利用という点および製造コストの低減という点で好ましい。 Here, among the soybean flours, the full-fat soybean flour has a peculiar strong odor. In addition, although the odor of defatted soybean flour is reduced to some extent, it may not be sufficient in some cases. On the other hand, the use of defatted soybean flour is preferable in terms of effective utilization of by-products of soybean oil extraction and reduction of production cost.
ところが、脱脂大豆粉をパン等のベーカリー食品に用いることを本発明者らが検討したところ、上述した独特の大豆臭が感じられることの他、ベーカリー生地を調製する際の作業性が充分でない、焼成時の膨らみが充分でない、焼成後のベーカリー食品の風味が乏しい、または、焼成後のベーカリー食品の食感が重すぎる場合があった。 However, when the present inventors examined the use of defatted soybean powder in bakery foods such as bread, the above-mentioned unique soybean odor was felt, and the workability when preparing the bakery dough was not sufficient. In some cases, the swelling during baking was not sufficient, the flavor of the bakery food after baking was poor, or the texture of the bakery food after baking was too heavy.
そこで、本発明は、脱脂大豆粉を含む場合にも、生地を調製する際の作業性ならびにベーカリー食品の膨らみ、風味および食感のバランスに優れるベーカリー食品を提供するものである。 Therefore, the present invention provides a bakery food having an excellent balance of workability when preparing a dough and swelling, flavor and texture of the bakery food even when it contains defatted soybean flour.
本発明によれば、
原料として、脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（前記粉体原料中の水分を除く。）とを含む、ベーカリー生地を調製する工程、および
前記ベーカリー生地を焼成または油ちょうする工程、
を含み、ベーカリー生地を調製する前記工程において、
前記ベーカリー生地中の前記脱脂大豆粉の配合量が、前記ベーカリー生地中の前記粉体原料全体の配合量に対して７質量％以上４０質量％以下であり、
前記水および前記食用油脂組成物の配合量の合計に対する前記食用油脂組成物の配合量が、質量比で０．０７０以上０．３０以下である、ベーカリー食品の製造方法が提供される。According to the present invention
A bakery dough containing a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (excluding the water content in the powder raw material) as raw materials. And the step of baking or oiling the bakery dough,
In the above-mentioned step of preparing a bakery dough containing
The blending amount of the defatted soybean flour in the bakery dough is 7% by mass or more and 40% by mass or less with respect to the total blending amount of the powder raw material in the bakery dough.
Provided is a method for producing a bakery food, wherein the blending amount of the edible fat / oil composition with respect to the blending amount of the water and the edible fat / oil composition is 0.070 or more and 0.30 or less in terms of mass ratio.
本発明によれば、
脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（前記粉体原料中の水分を除く。）とを含む、ベーカリー食品用生地であって、
前記粉体原料中の脱脂大豆粉の含有量が、当該ベーカリー食品用生地中の前記粉体原料全体に対して７質量％以上４０質量％以下であり、
前記水および前記食用油脂組成物の含有量の合計に対する前記食用油脂組成物の含有量が、質量比で０．０７０以上０．３０以下である、ベーカリー食品用生地が提供される。According to the present invention
A dough for bakery foods containing a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (excluding the water content in the powder raw material). There,
The content of the defatted soybean flour in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the entire powder raw material in the bakery food dough.
Provided is a bakery food dough in which the content of the edible oil / fat composition with respect to the total content of the water and the edible oil / fat composition is 0.070 or more and 0.30 or less in terms of mass ratio.
また、本発明によれば、
前記本発明におけるベーカリー食品用生地を製造する方法であって、
前記水の一部または全部の存在下で、前記脱脂大豆粉および前記食用油脂組成物を混捏する工程を含む、ベーカリー食品用生地の製造方法が提供される。Further, according to the present invention.
The method for producing a bakery food dough according to the present invention.
Provided is a method for producing a bakery food dough, which comprises a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of a part or all of the water.
なお、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置などの間で変換したものもまた本発明の態様として有効である。
たとえば、本発明によれば、前記本発明における製造方法により得られるベーカリー食品用生地およびベーカリー食品が提供される。It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, according to the present invention, the bakery food dough and the bakery food obtained by the production method in the present invention are provided.
以上説明したように本発明によれば、脱脂大豆粉を含む場合にも、生地を調製する際の作業性ならびにベーカリー食品の膨らみ、風味および食感のバランスに優れるベーカリー食品を得ることができる。 As described above, according to the present invention, even when defatted soybean flour is contained, it is possible to obtain a bakery food having an excellent balance of workability when preparing a dough and swelling, flavor and texture of the bakery food.
以下、本発明の実施の形態について、各成分の具体例を挙げて説明する。なお、各成分はいずれも単独でまたは２種以上を組み合わせて用いることができる。 Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. Each component can be used alone or in combination of two or more.
（ベーカリー食品用生地）
本実施形態において、ベーカリー食品用生地（以下、「ベーカリー生地」とも呼ぶ。）は、脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（粉体原料中の水分を除く。）とを含む。そして、ベーカリー生地において、粉体原料中の脱脂大豆粉の含有量が、ベーカリー生地中の粉体原料全体に対して７質量％以上４０質量％以下であり、水および食用油脂組成物の含有量の合計に対する食用油脂組成物の含有量が、質量比で０．０７０以上０．３０以下である。
以下、ベーカリー生地の原料である各成分について説明する。(Bakery food dough)
In the present embodiment, the bakery food dough (hereinafter, also referred to as “bakery dough”) includes a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C. Contains water (excluding water in the powder raw material). In the bakery dough, the content of the defatted soybean flour in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the entire powder raw material in the bakery dough, and the content of water and the edible oil / fat composition. The content of the edible oil / fat composition with respect to the total of is 0.070 or more and 0.30 or less in terms of mass ratio.
Hereinafter, each component that is a raw material of the bakery dough will be described.
まず、粉体原料について説明する。粉体原料は、ベーカリー生地中に粉状の形態で配合される原料である。本実施形態において、粉体原料は、脱脂大豆粉を含む。
ベーカリー生地の粉体原料のうち、脱脂大豆粉は、粉状の脱脂大豆である。脱脂大豆については限定されず、通常、大豆から食用油脂等の製造で得られるものを使用することができる。脱脂大豆粉中の油脂含量は、限定されないが、脱脂大豆粉全体に対して好ましくは１０質量％以下であり、より好ましくは４質量％以下、さらに好ましくは２質量％以下であり、さらにより好ましくは１．５質量％以下である。脱脂大豆粉が油脂を含むときの油脂含量の下限は限定されず、脱脂大豆粉全体に対してたとえば０．０１質量％以上であってもよい。First, the powder raw material will be described. The powder raw material is a raw material that is blended in a powdery form in the bakery dough. In the present embodiment, the powder raw material contains defatted soybean flour.
Among the powder raw materials of bakery dough, defatted soybean flour is powdery defatted soybean. The defatted soybean is not limited, and usually, one obtained from soybean in the production of edible oil or fat can be used. The fat content in the defatted soybean flour is not limited, but is preferably 10% by mass or less, more preferably 4% by mass or less, still more preferably 2% by mass or less, still more preferably, based on the whole defatted soybean flour. Is 1.5% by mass or less. The lower limit of the fat content when the defatted soybean flour contains fats and oils is not limited, and may be, for example, 0.01% by mass or more based on the total defatted soybean flour.
ベーカリー生地中の脱脂大豆粉の含有量は、ベーカリー食品の食感のパサつきを抑制する観点から、ベーカリー生地全体に対して好ましくは５質量％以上であり、より好ましくは７質量％以上である。
また、大豆臭を抑制する観点から、ベーカリー生地中の脱脂大豆粉の含有量は、ベーカリー生地全体に対して好ましくは２０質量％以下であり、より好ましくは１８質量％以下、さらに好ましくは１５質量％以下である。The content of the defatted soybean flour in the bakery dough is preferably 5% by mass or more, more preferably 7% by mass or more, based on the whole bakery dough, from the viewpoint of suppressing the dry texture of the bakery food. ..
From the viewpoint of suppressing the soybean odor, the content of the defatted soybean flour in the bakery dough is preferably 20% by mass or less, more preferably 18% by mass or less, and further preferably 15% by mass with respect to the entire bakery dough. % Or less.
また、粉体原料中の脱脂大豆粉の含有量は、ベーカリー食品の食感のパサつきを抑制する観点から、ベーカリー生地中の粉体原料全体に対して７質量％以上であり、好ましくは８質量％以上、より好ましくは１２質量％以上である。また、大豆臭を抑制する観点から、粉体原料中の脱脂大豆粉の含有量は、４０質量％以下であり、好ましくは３５質量％以下、より好ましくは３２質量％以下である。 The content of the defatted soybean flour in the powder raw material is 7% by mass or more, preferably 8% by mass or more, based on the total powder raw material in the bakery dough, from the viewpoint of suppressing the dryness of the texture of the bakery food. It is by mass% or more, more preferably 12% by mass or more. From the viewpoint of suppressing the soybean odor, the content of the defatted soybean flour in the powder raw material is 40% by mass or less, preferably 35% by mass or less, and more preferably 32% by mass or less.
本実施形態において、食用油脂組成物は食用油脂を含む。食用油脂の具体例として、大豆油、菜種油、パーム油、コーン油、オリーブ油、ゴマ油、紅花油、ひまわり油、綿実油、米油、落花生油、パーム核油、ヤシ油などの植物油脂；牛脂、豚脂等の動物脂；およびこれらを分別、水素添加、エステル交換等を施した加工油脂が挙げられる。食用油脂は、好ましくは植物油脂を含み、より好ましくは大豆油、菜種油、コーン油およびオリーブ油からなる群から選択される１または２以上の植物油脂を含み、さらに好ましくは大豆油、菜種油およびオリーブ油からなる群から選択される１または２以上の植物油脂を含む。
本実施形態において、食用油脂組成物が植物油脂を含む場合の含有量の下限は、好ましくは５０質量％以上であり、より好ましくは８０質量％以上であり、さらに好ましくは９０質量％以上である。また、食用油脂組成物中の植物油脂の含有量の上限は、たとえば１００質量％以下である。In the present embodiment, the edible oil / fat composition contains an edible oil / fat. Specific examples of edible oils and fats include soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, safflower oil, palm kernel oil, palm oil and other vegetable oils; beef tallow, pig. Examples include animal fats such as fats; and processed fats and oils obtained by separating, hydrogenating, and exchanging esters. The edible oils and fats preferably contain vegetable oils and fats, more preferably one or more vegetable oils and fats selected from the group consisting of soybean oil, rapeseed oil, corn oil and olive oil, and even more preferably from soybean oil, rapeseed oil and olive oil. Contains one or more vegetable oils and fats selected from the group.
In the present embodiment, when the edible oil / fat composition contains vegetable oil / fat, the lower limit of the content is preferably 50% by mass or more, more preferably 80% by mass or more, and further preferably 90% by mass or more. .. The upper limit of the content of vegetable oils and fats in the edible oil and fat composition is, for example, 100% by mass or less.
また、本実施形態において、食用油脂組成物の２０℃における固体脂含量（Solid Fat Content：ＳＦＣ）の上限は、ベーカリー食品の膨らみを向上させる観点およびベーカリー食品の食感のパサつきを抑制する観点から、１０％以下であり、好ましくは８．０％以下、より好ましくは６．０％以下、さらに好ましくは４．０％以下、さらにより好ましくは２．０％以下、殊更好ましくは０％である。また、食用油脂組成物が固体脂を含むときの２０℃における固体脂含量の下限は、たとえば０．０１％以上であってもよい。
本明細書において、食用油脂組成物の固体脂含量は、食用油脂組成物が乳化物である場合は油層の固体脂含量とする。Further, in the present embodiment, the upper limit of the solid fat content (SFC) of the edible oil / fat composition at 20 ° C. is from the viewpoint of improving the swelling of the bakery food and from the viewpoint of suppressing the dry texture of the bakery food. Therefore, it is 10% or less, preferably 8.0% or less, more preferably 6.0% or less, still more preferably 4.0% or less, still more preferably 2.0% or less, and particularly preferably 0%. is there. Further, the lower limit of the solid fat content at 20 ° C. when the edible fat / oil composition contains solid fat may be, for example, 0.01% or more.
In the present specification, the solid fat content of the edible oil / fat composition is the solid fat content of the oil layer when the edible oil / fat composition is an emulsion.
また、本実施形態において、食用油脂組成物の１０℃における固体脂含量の上限は、ベーカリー食品の膨らみを向上させる観点、およびベーカリー食品の食感のパサつきを抑制する観点から、好ましくは１５％以下であり、より好ましくは１０％以下、さらに好ましくは８％以下であり、さらにより好ましくは４％以下であり、殊更好ましくは０％以下である。また、食用油脂組成物の１０℃における固体脂含量の下限は、たとえば０％以上であってもよい。 Further, in the present embodiment, the upper limit of the solid fat content of the edible oil / fat composition at 10 ° C. is preferably 15% from the viewpoint of improving the swelling of the bakery food and suppressing the dry texture of the bakery food. It is less than or equal to, more preferably 10% or less, still more preferably 8% or less, even more preferably 4% or less, and even more preferably 0% or less. Further, the lower limit of the solid fat content of the edible oil / fat composition at 10 ° C. may be, for example, 0% or more.
また、食用油脂組成物の固体脂含量は、AOCS Official Method Cd 16b-93の方法により、測定することができる。 The solid fat content of the edible oil / fat composition can be measured by the method of AOCS Official Method Cd 16b-93.
本実施形態において、食用油脂組成物中の食用油脂の含有量の下限は、生地を調製する際の作業性ならびにベーカリー食品の膨らみ、風味および食感のバランスを向上させる観点から、食用油脂組成物全体に対して好ましくは５０質量％以上であり、より好ましくは７０質量％以上、さらに好ましくは８０質量％以上、さらにより好ましくは９０質量％以上、殊更好ましくは１００質量％である。
また、同様の観点から、食用油脂組成物中の食用油脂の含有量の上限は、食用油脂組成物全体に対してたとえば１００質量％以下であってもよい。また、食用油脂組成物は、たとえば食用油脂から構成されてもよい。In the present embodiment, the lower limit of the content of edible fats and oils in the edible fats and oils composition is the edible fats and oils composition from the viewpoint of improving the workability when preparing the dough and the balance of swelling, flavor and texture of the bakery food. It is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, still more preferably 90% by mass or more, and particularly preferably 100% by mass with respect to the whole.
From the same viewpoint, the upper limit of the content of the edible oil / fat in the edible oil / fat composition may be, for example, 100% by mass or less with respect to the entire edible oil / fat composition. Further, the edible oil / fat composition may be composed of, for example, edible oil / fat.
本実施形態において、食用油脂組成物は、ベーカリー食品の種類等に応じて食用油脂以外の成分を含んでもよく、かかる成分の具体例として、乳化剤、香料、着色料等が挙げられる。また、食用油脂組成物は、水を含んでいてもよいが、食用油脂組成物中の水の含有量は好ましくは１質量％以下である。食用油脂組成物は、さらに好ましくは実質的に水を含まない。 In the present embodiment, the edible oil / fat composition may contain components other than the edible oil / fat depending on the type of bakery food, and specific examples of such components include emulsifiers, flavors, coloring agents and the like. The edible oil / fat composition may contain water, but the content of water in the edible oil / fat composition is preferably 1% by mass or less. The edible oil and fat composition is even more preferably substantially water-free.
ベーカリー生地中の食用油脂組成物の含有量は、ベーカリー食品の食感を向上させる観点から、ベーカリー生地全体に対して好ましくは３．０質量％以上であり、より好ましくは３．５質量％以上である。
また、作業性を向上させる観点から、ベーカリー生地中の食用油脂組成物の含有量は、ベーカリー生地全体に対して好ましくは１４質量％以下であり、より好ましくは１２質量％以下である。The content of the edible oil / fat composition in the bakery dough is preferably 3.0% by mass or more, more preferably 3.5% by mass or more, based on the entire bakery dough, from the viewpoint of improving the texture of the bakery food. Is.
Further, from the viewpoint of improving workability, the content of the edible oil / fat composition in the bakery dough is preferably 14% by mass or less, more preferably 12% by mass or less, based on the entire bakery dough.
脱脂大豆粉の配合量に対する食用油脂組成物の含有量は、ベーカリー食品の食感を向上させる観点から、質量比（食用油脂組成物／脱脂大豆粉）で好ましくは０．２８以上であり、より好ましくは０．３０以上、さらに好ましくは０．４０以上である。また、作業性を向上させる観点から、上記質量比は、好ましくは１．３以下であり、より好ましくは１．２以下、さらに好ましくは１．０以下、さらにより好ましくは０．８以下である。 The content of the edible oil / fat composition with respect to the blending amount of the defatted soybean flour is preferably 0.28 or more in terms of mass ratio (edible oil / fat composition / defatted soybean flour) from the viewpoint of improving the texture of bakery foods. It is preferably 0.30 or more, more preferably 0.40 or more. From the viewpoint of improving workability, the mass ratio is preferably 1.3 or less, more preferably 1.2 or less, still more preferably 1.0 or less, and even more preferably 0.8 or less. ..
ベーカリー生地は、原料として水を含む。ここでいう水には、牛乳、豆乳、果汁など水の代わりに使用される液体の水分も含まれる。ただし、水は、粉体原料中の水分は含まない。一方、上述した食用油脂組成物；および、食酢、卵、生イースト等の食用油脂組成物以外の非粉体原料が水分を含む場合、この水分は原料としての水に含まれる。 Bakery dough contains water as a raw material. The water referred to here also includes the water content of liquids used in place of water, such as milk, soy milk, and fruit juice. However, water does not contain water in the powder raw material. On the other hand, when the non-powder raw material other than the above-mentioned edible oil / fat composition; and the edible oil / fat composition such as vinegar, egg, and raw yeast contains water, this water content is contained in the water as the raw material.
ベーカリー生地中の水の含有量は、食感および作業性を向上させる観点から、ベーカリー生地全体に対して好ましくは２６質量％以上、より好ましくは３１質量％以上である。また、同様の観点から、ベーカリー生地中の水の含有量は、ベーカリー生地全体に対して好ましくは４０質量％以下、より好ましくは３８質量％以下である。 The content of water in the bakery dough is preferably 26% by mass or more, more preferably 31% by mass or more, based on the whole bakery dough, from the viewpoint of improving the texture and workability. From the same viewpoint, the content of water in the bakery dough is preferably 40% by mass or less, more preferably 38% by mass or less, based on the entire bakery dough.
また、ベーカリー生地中、水および食用油脂組成物の含有量の合計に対する食用油脂組成物の含有量は、ベーカリー食品の内層のきめを好ましいものとする観点から、質量比（食用油脂組成物／（水＋食用油脂組成物））で０．０７０以上であり、好ましくは０．０８０以上、より好ましくは０．１０以上である。また、作業性を向上させる観点およびベーカリー食品の外観を好ましいものとする観点から、上記質量比は、０．３０以下であり、好ましくは０．２８以下、より好ましくは０．２５以下である。 Further, the content of the edible oil / fat composition with respect to the total content of water and the edible oil / fat composition in the bakery dough is a mass ratio (edible oil / fat composition / (edible oil / fat composition / ( Water + edible oil / fat composition)) is 0.070 or more, preferably 0.080 or more, and more preferably 0.10 or more. Further, from the viewpoint of improving workability and making the appearance of the bakery food preferable, the mass ratio is 0.30 or less, preferably 0.28 or less, and more preferably 0.25 or less.
ベーカリー生地は、原料として上述した成分以外の成分を含むことができる。
たとえば、ベーカリー生地は、脱脂大豆粉以外の粉体原料を含む。脱脂大豆粉以外の粉体原料の具体例として、小麦粉、米粉、ライ麦粉等の穀粉；とうもろこし澱粉、エステル化澱粉、エーテル化澱粉、α化澱粉、難消化性澱粉等の澱粉；上白糖、甘味料等の糖類；脱脂粉乳、全脂粉乳、チーズパウダー等の乳類；食塩；ふすま、セルロース、難消化性デキストリン等の食物繊維；卵白粉、全卵粉などの卵類；グアーガム、アルギン酸エステル等の増粘多糖類；乳化剤；小麦グルテン；製パン改良剤；風味改良剤等が挙げられる。
ベーカリー生地は、好ましくは、粉体原料として小麦粉および米粉から選ばれる１種または２種の穀粉をさらに含み、より好ましくは小麦粉を含み、さらに好ましくは強力粉を含む。このとき、粉体原料中の穀粉の含有量は、ベーカリー食品の膨らみ、食感、風味の観点から、粉体原料全体に対して好ましくは３５質量％以上であり、より好ましくは４０質量％以上である。また、ベーカリー食品の食感のパサつきを抑制する観点から、粉体原料中の穀粉の含有量は、粉体原料全体に対して好ましくは８５質量％以下であり、より好ましくは８０質量％以下である。The bakery dough can contain ingredients other than those mentioned above as raw materials.
For example, bakery dough contains powdered ingredients other than defatted soybean flour. Specific examples of powder raw materials other than defatted soybean flour include flours such as wheat flour, rice flour, and rye flour; starches such as corn starch, esterified starch, etherified starch, pregelatinized starch, and resistant starch; Sugars such as foods; milk powder such as defatted milk powder, whole fat powder milk, cheese powder; salt; dietary fiber such as bran, cellulose, resistant starch; eggs such as egg white powder, whole egg powder; guar gum, alginate ester, etc. Thickening polysaccharides; emulsifiers; wheat gluten; bread making improvers; flavor improvers and the like.
The bakery dough preferably further contains one or two flours selected from wheat flour and rice flour as powder raw materials, more preferably wheat flour, and even more preferably strong flour. At this time, the content of the flour in the powder raw material is preferably 35% by mass or more, more preferably 40% by mass or more, based on the whole powder raw material from the viewpoint of swelling, texture and flavor of the bakery food. Is. Further, from the viewpoint of suppressing the dry texture of the bakery food, the content of the flour in the powder raw material is preferably 85% by mass or less, more preferably 80% by mass or less, based on the entire powder raw material. Is.
また、ベーカリー生地が小麦粉および米粉から選ばれる１種または２種の穀粉をさらに含むとき、穀粉および脱脂大豆粉の配合量の合計に対する脱脂大豆粉の配合量は、ベーカリー食品の食感のパサつきを抑制する観点から、質量比（脱脂大豆粉／（穀粉＋脱脂大豆粉））で好ましくは８質量％以上であり、より好ましくは１０質量％以上、さらに好ましくは１２質量％以上である。また、ベーカリー食品の膨らみ、食感および風味を向上させる観点から、上記質量比は好ましくは５０質量％以下であり、より好ましくは４５質量％以下である。 Further, when the bakery dough further contains one or two kinds of flour selected from wheat flour and rice flour, the blending amount of the defatted soybean flour with respect to the total blending amount of the flour and the defatted soybean flour is the dry texture of the bakery food. From the viewpoint of suppressing the above, the mass ratio (defatted soybean flour / (grain flour + defatted soybean flour)) is preferably 8% by mass or more, more preferably 10% by mass or more, still more preferably 12% by mass or more. Further, from the viewpoint of improving the swelling, texture and flavor of the bakery food, the mass ratio is preferably 50% by mass or less, more preferably 45% by mass or less.
また、ベーカリー生地は、好ましくは、原料として難消化性澱粉（Resistant Starch：ＲＳ）をさらに含む。
難消化性澱粉とは、生体内で難消化性である澱粉であり、以下のＲＳ１〜ＲＳ４に分類される（特開２０１７−２３０４８号公報）。
ＲＳ１：物理的に消化酵素が作用できないために消化抵抗性を示すもの
ＲＳ２：澱粉粒の結晶構造ゆえに消化抵抗性を示すもの
ＲＳ３：澱粉の老化により消化酵素が作用しにくい構造に変化したために消化抵抗性を示すもの
ＲＳ４：澱粉が高度に化学修飾されたことにより消化抵抗性を示すもの
本実施形態において、難消化性澱粉は、上記ＲＳ１乃至ＲＳ４から選ばれる１種または２種以上を含み、大豆臭を低減する観点から、好ましくはＲＳ２およびＲＳ４から選ばれる１種または２種を含む。In addition, the bakery dough preferably further contains resistant starch (RS) as a raw material.
The indigestible starch is a starch that is indigestible in vivo and is classified into the following RS1 to RS4 (Japanese Patent Laid-Open No. 2017-23048).
RS1: Those showing digestive resistance because digestive enzymes cannot physically act RS2: Those showing digestive resistance due to the crystal structure of starch granules RS3: Those showing digestive resistance due to aging of starch Those exhibiting resistance RS4: Those exhibiting digestive resistance due to highly chemically modified starch In the present embodiment, the resistant starch contains one or more selected from the above RS1 to RS4. From the viewpoint of reducing the soybean odor, it preferably contains one or two selected from RS2 and RS4.
ベーカリー生地中の難消化性澱粉の含有量は、大豆臭を低減する観点から、ベーカリー生地全体に対して好ましくは１質量％以上であり、より好ましくは２質量％以上、さらに好ましくは３質量％以上である。また、ベーカリー食品の膨らみを向上させる観点から、ベーカリー生地中の難消化性澱粉の含有量は、ベーカリー生地全体に対して好ましくは２５質量％以下であり、より好ましくは２０質量％以下、さらに好ましくは１５質量％以下である。 The content of resistant starch in the bakery dough is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 3% by mass, based on the whole bakery dough from the viewpoint of reducing the soybean odor. That is all. From the viewpoint of improving the swelling of the bakery food, the content of resistant starch in the bakery dough is preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 20% by mass or less, based on the entire bakery dough. Is 15% by mass or less.
また、ベーカリー生地は、原料として上述した本実施形態における食用油脂組成物以外の油脂製品を含むことができる。かかる油脂製品の具体例としては、ベーカリー生地に一般的に用いられるバター、ショートニングおよびマーガリン等が挙げられる。 In addition, the bakery dough can contain oil and fat products other than the edible oil and fat composition in the present embodiment described above as a raw material. Specific examples of such oil and fat products include butter, shortening, margarine and the like commonly used for bakery dough.
次に、ベーカリー生地の製造方法について説明する。
本実施形態において、ベーカリー生地の製造方法は、作業性向上の観点から、好ましくは、水の一部または全部の存在下で、粉体原料および食用油脂組成物を混捏する工程を含む。Next, a method for producing the bakery dough will be described.
In the present embodiment, the method for producing a bakery dough preferably includes a step of kneading the powder raw material and the edible oil / fat composition in the presence of a part or all of water from the viewpoint of improving workability.
生地の調製方法は、一般的に用いられる方法でよく、たとえば、パン生地であれば、直捏法（ストレート法）、中種法、老麺法、加糖中種法、液種法、ノータイム法等である。
中種法のように中種生地と本捏生地の２つがある場合には、中種生地と本捏生地のいずれか一方あるいは両方に、脱脂大豆粉、食用油脂組成物および水を生地に配合してもよいが、本捏生地に配合することが好ましい。
また、調製された生地は冷凍生地として冷凍保存されてもよい。The dough can be prepared by a commonly used method. For example, in the case of bread dough, the straight kneading method (straight method), the medium seed method, the old noodle method, the sweetened medium seed method, the liquid seed method, the no-time method, etc. Is.
When there are two kinds of dough, medium seed dough and main kneading dough as in the middle seed method, defatted soybean flour, edible oil and fat composition and water are mixed in one or both of the medium seed dough and main kneading dough. Although it may be used, it is preferable to add it to the main kneading dough.
Moreover, the prepared dough may be frozen and stored as a frozen dough.
また、ベーカリー生地の製造方法において、本実施形態における食用油脂組成物以外の油脂製品を配合する場合、いずれの工程で加えてもよいが、好ましくは、水の一部または全部の存在下で粉体原料および食用油脂組成物を混捏する上記工程の後に加えることが好ましい。 Further, in the method for producing a bakery dough, when an oil / fat product other than the edible oil / fat composition in the present embodiment is blended, it may be added in any step, but preferably powder in the presence of a part or all of water. It is preferable to add the body raw material and the edible oil / fat composition after the above step of kneading.
このようにして調製されたベーカリー生地を、焼成または油ちょうする工程、好ましくは焼成する工程を経てベーカリー食品を得ることができる。 A bakery food can be obtained through a step of baking or oiling the bakery dough thus prepared, preferably a step of baking.
（ベーカリー食品）
本実施形態において、ベーカリー食品は、上述したベーカリー生地を用いて得ることができる。
すなわち、本実施形態において、ベーカリー食品の製造方法は、原料として、脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（粉体原料中の水分を除く。）とを含む、ベーカリー生地を調製する工程、および、得られたベーカリー生地を焼成または油ちょうする工程、を含む。
そして、ベーカリー生地を調製する工程において、粉体原料中の脱脂大豆粉の配合量が、ベーカリー生地中の粉体原料全体に対して７質量％以上４０質量％以下であり、水および食用油脂組成物の配合量の合計に対する食用油脂組成物の配合量が、質量比で０．０７０以上０．３０以下である。(Bakery food)
In the present embodiment, the bakery food can be obtained by using the bakery dough described above.
That is, in the present embodiment, the method for producing a bakery food is as follows: a powder raw material containing defatted soybean powder, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (powder raw material). Includes a step of preparing the bakery dough, including (excluding the water content in the dough), and a step of baking or oiling the obtained bakery dough.
Then, in the step of preparing the bakery dough, the blending amount of the defatted soybean flour in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the entire powder raw material in the bakery dough, and the composition of water and edible oil and fat The blending amount of the edible oil / fat composition with respect to the total blending amount of the substances is 0.070 or more and 0.30 or less in terms of mass ratio.
また、ベーカリー生地を調製する工程は、具体的には、上述したベーカリー食品用生地の製造方法とすることができる。
たとえば、ベーカリー生地を調製する工程において、粉体原料中の脱脂大豆粉の配合量、ベーカリー生地中の脱脂大豆粉の配合量、食用油脂組成物の２０℃または１０℃における固体脂含量、ベーカリー生地中の食用油脂組成物の配合量、脱脂大豆粉の配合量に対する食用油脂組成物の配合量、水および食用油脂組成物の配合量の合計に対する食用油脂組成物の配合量については、それぞれ、ベーカリー生地について前述したとおりである。
また、ベーカリー生地中のその他の成分についても、たとえば、ベーカリー生地を調製する上記工程において、粉体原料中の穀粉の種類および配合量、穀粉および脱脂大豆粉の配合量の合計に対する脱脂大豆粉の配合量、難消化性澱粉の種類および配合量については、それぞれ、ベーカリー生地について前述したとおりである。Further, the step of preparing the bakery dough can be specifically the above-mentioned method for producing the bakery food dough.
For example, in the process of preparing bakery dough, the amount of defatted soybean flour mixed in the powder raw material, the amount of defatted soybean flour mixed in the bakery dough, the solid fat content of the edible oil and fat composition at 20 ° C. or 10 ° C., the bakery dough. Regarding the blending amount of the edible fat composition, the blending amount of the edible fat composition with respect to the blending amount of the defatted soybean flour, and the blending amount of the edible fat composition with respect to the total blending amount of water and the edible fat composition, respectively, the bakery The fabric is as described above.
Regarding other components in the bakery dough, for example, in the above step of preparing the bakery dough, the type and amount of the flour in the powder raw material, and the total amount of the flour and the defatted soybean flour are added to the defatted soybean flour. The blending amount, the type and blending amount of the resistant starch are as described above for the bakery dough, respectively.
また、ベーカリー生地を調製する工程は、作業性向上の観点から、水の一部または全部の存在下で、脱脂大豆粉および食用油脂組成物を混捏する工程を含む。 In addition, the step of preparing the bakery dough includes a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of a part or all of water from the viewpoint of improving workability.
また、ベーカリー食品の膨らみ、風味および食感のバランスを向上させる観点から、ベーカリー生地を調製する工程において、好ましくは原料がイーストを含む。このとき、ベーカリー食品の製造方法が、ベーカリー生地を調製する工程の後、ベーカリー生地を焼成または油ちょうする工程の前に、生地の発酵工程を含むことが好ましい。 Further, from the viewpoint of improving the balance of swelling, flavor and texture of the bakery food, the raw material preferably contains yeast in the step of preparing the bakery dough. At this time, it is preferable that the method for producing the bakery food includes a step of fermenting the dough after the step of preparing the bakery dough and before the step of baking or oiling the bakery dough.
本実施形態において得られるベーカリー食品は、パン、ピザ、イーストドーナツ等のイースト発酵食品；パウンドケーキ、スポンジケーキ、マドレーヌ、フィナンシェ、シフォンケーキ、パンケーキ等の、イーストを含まない焼菓子が挙げられ、好ましくはイースト発酵食品であり、より好ましくはパン、ピザおよびドーナツからなる群から選択される１種である。 Examples of the bakery food obtained in the present embodiment include yeast fermented foods such as bread, pizza and yeast donuts; and baked confectionery containing no yeast such as pound cake, sponge cake, madeleine, finanche, chiffon cake and pancake. It is preferably a fermented yeast food, and more preferably one selected from the group consisting of bread, pizza and donuts.
以下に本発明の実施例を示すが、本発明の趣旨はこれらに限定されるものではない。 Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
（原材料）
以下の例では、原材料として、主に以下のものを使用した。
○大豆粉
脱脂大豆粉：「ミルキーＳ」、株式会社J-オイルミルズ製、油分１質量％
全脂大豆粉：「エスリポ」、株式会社J-オイルミルズ製、油分２０質量％
○穀粉
強力粉：「カメリヤ」日清フーズ株式会社製
米粉：「熊本県産米（ミズホチカラ）パン用米粉」、熊本製粉株式会社製
○食用油脂組成物（いずれも水分含量は１質量％未満である。）
菜種油：「AJINOMOTOさらさらキャノーラ油」株式会社J-オイルミルズ製
食用油脂組成物１：「Sスペシャル」株式会社J-オイルミルズ製
食用油脂組成物２：「Sスペシャル１００」株式会社J-オイルミルズ製
オリーブ油：「Extra Virgin Olive Oil for Bakery」株式会社J-オイルミルズ製
大豆油：株式会社J-オイルミルズ製
○澱粉
難消化性澱粉１（ＲＳ４）：「NOVELOSE W」、イングレディオン・ジャパン株式会社製
難消化性澱粉２（ＲＳ２）：「アミロファイバーＳＨ」、株式会社J-オイルミルズ製
○油脂製品
ショートニング：「ファシエ」株式会社J-オイルミルズ製（水分含量０．１質量％以下）
マーガリン：「グランマスター プリメラン」株式会社J-オイルミルズ製（２０℃のＳＦＣ１７．９％、水分含量１５．９質量％）
シートマーガリン：「グランマスター プリメラン シート」株式会社J-オイルミルズ製 （２０℃のＳＦＣ３５％、水分含量１６．２質量％）
○その他
グルテン：「小麦グルテン」、日本製粉株式会社製
セミドライイースト：「サフ セミドライイースト」、ルサッフル社製
生イースト：「ＦＤ−１イースト」、オリエンタル酵母工業株式会社製（水分含量６８．１質量％）
パン品質改良剤１：「Ｃオリエンタルフード」、オリエンタル酵母工業株式会社製
パン品質改良剤２：「プリマ・パネ」、Puratos社製
食酢：「ミツカン穀物酢」、株式会社Mizkan製（水分含量９５．８質量％）
卵：全卵（水分含量７６．１質量％）
ガム：「グアパックPF-20」、ＤＳＰ五協フード＆ケミカル株式会社製(raw materials)
In the following examples, the following raw materials were mainly used.
○ Soybean flour defatted soybean flour: "Milky S", manufactured by J-Oil Mills Co., Ltd., oil content 1% by mass
Full-fat soybean flour: "Eslipo", manufactured by J-Oil Mills Co., Ltd., oil content 20% by mass
○ Flour strong flour: “Camelia” Nisshin Foods Inc. Rice flour: “Kumamoto prefecture rice (Mizuhochikara) bread rice flour”, Kumamoto Flour Milling Co., Ltd. ○ Edible oil and fat composition (both have a water content of less than 1% by mass) .)
Rapeseed oil: "AJINOMOTO Sarasara Canola Oil" J-Oil Mills Co., Ltd. Edible oil composition 1: "S Special" J-Oil Mills Co., Ltd. Edible oil composition 2: "S Special 100" J-Oil Mills Co., Ltd. Olive oil: "Extra Virgin Olive Oil for Bakery" J-Oil Mills Co., Ltd. Soybean oil: J-Oil Mills Co., Ltd. ○ Stardust Indigestible starch 1 (RS4): "NOVELOSE W", manufactured by Ingredion Japan Co., Ltd. Indigestible starch 2 (RS2): "Amylofiber SH", manufactured by J-Oil Mills Co., Ltd. ○ Oil and fat products Shortening: "Fashie" manufactured by J-Oil Mills Co., Ltd. (water content 0.1% by mass or less)
Margarine: "Grand Master Primeran" manufactured by J-Oil Mills Co., Ltd. (SFC 17.9% at 20 ° C, water content 15.9% by mass)
Sheet Margarine: "Grand Master Primeran Sheet" manufactured by J-Oil Mills Co., Ltd. (SFC 35% at 20 ° C, water content 16.2% by mass)
○ Other gluten: "Wheat gluten", Semi-dry yeast manufactured by Nippon Flour Mills Co., Ltd .: "Suff semi-dry yeast", Raw yeast manufactured by Rusaffle: "FD-1 yeast", manufactured by Oriental Yeast Co., Ltd. (water content 68.1% by mass) )
Bread quality improver 1: "C Oriental food", Oriental Yeast Co., Ltd. Bread quality improver 2: "Prima panel", Puratos vinegar: "Mizkan grain vinegar", Mizkan Co., Ltd. (water content 95. 8% by mass)
Egg: Whole egg (water content 76.1% by mass)
Gum: "Guapak PF-20", manufactured by DSP Gokyo Food & Chemical Co., Ltd.
また、以下に食用油脂組成物および油脂製品の種類と各温度でのＳＦＣとを示す。ここで、油脂の固体脂含量（ＳＦＣ）（％）は、AOCS Official Method Cd 16b-93に従い、以下の方法で測定した。
（ＳＦＣの測定方法）
６０℃で１時間保温し液体状態となっている食用油脂組成物をＮＭＲ用ガラスチューブに定量充填し、６０℃の恒温槽で３０分間保温した。０℃で１時間保温した後、計測温度に温調した恒温槽に移し、３０分後に、ＮＭＲ分析装置（the minispec , mq 20 NMR Analyzer BRUKER社製）を用いて固体脂含量（ＳＦＣ）（％）を測定した。
ただし、マーガリン、シートマーガリンについては、食用油脂組成物を溶融後、油層を分離し、得られた油層を上記手順の測定に使用した。In addition, the types of edible oil and fat compositions and oil and fat products and SFC at each temperature are shown below. Here, the solid fat content (SFC) (%) of the fat was measured by the following method according to the AOCS Official Method Cd 16b-93.
(SFC measurement method)
The edible oil / fat composition which was kept warm at 60 ° C. for 1 hour and was in a liquid state was quantitatively filled in a glass tube for NMR, and kept warm for 30 minutes in a constant temperature bath at 60 ° C. After keeping the temperature at 0 ° C. for 1 hour, the mixture is transferred to a constant temperature bath adjusted to the measured temperature, and after 30 minutes, the solid fat content (SFC) (%) is used using an NMR analyzer (the minispec, mq 20 NMR Analyzer BRUKER). ) Was measured.
However, for margarine and sheet margarine, after melting the edible oil / fat composition, the oil layer was separated, and the obtained oil layer was used for the measurement in the above procedure.
油脂の種類 ２０℃ＳＦＣ（％） １０℃ＳＦＣ（％）
菜種油 ０ ０
ショートニング ２５ ４４
食用油脂組成物１ ６ １３
食用油脂組成物２ ６ ８
オリーブ油 ０ ０
大豆油 ０ ０ Types of fats and oils 20 ° C SFC (%) 10 ° C SFC (%)
Rapeseed oil 0 0
Shortening 25 44
Edible oil and fat composition 1 6 13
Edible oil and fat composition 2 6 8
Olive oil 0 0
Soybean oil 0 0
（ベーカリー食品の製造）
実施例および比較例における２斤型食パンおよび１斤型食パンの製造方法を以下に示す。
（２斤型食パンの作製）
ショートニングを除く原料をミキサーボウルに入れて、パン用ミキサー（株式会社オシキリ製 ＶＭ−２）にてミキシングした。ミキシング条件：フックにて１速で３分、２速で４分、３速１分混捏後、ショートニングを投入し、さらに１速で２分、２速で３分、３速で５〜９分混捏した。
ミキシング後、ミキサーから生地を出して、２８℃で６０分間発酵させた。
生地を２００ｇに分割し丸めて２０分間休ませた後、モルダーを通し２斤型に４つ入れた。
成形した生地を３８℃相対湿度８５％のホイロで５０分間発酵させた。
発酵後、２００℃で４０分焼成した。
焼成後、室温（２０℃）にて焼成したパンの粗熱を除去した。(Manufacturing of bakery food)
The production method of the two loaf type bread and the one loaf type bread in Examples and Comparative Examples is shown below.
(Making 2 loaf-shaped bread)
The ingredients excluding shortening were placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: 1st speed 3 minutes, 2nd speed 4 minutes, 3rd speed 1 minute, shortening is added, then 1st speed 2 minutes, 2nd speed 3 minutes, 3rd speed 5-9 minutes. It was mixed.
After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 60 minutes.
The dough was divided into 200 g pieces, rolled and allowed to rest for 20 minutes, and then passed through a moulder and placed in a two loaf shape.
The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was calcined at 200 ° C. for 40 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.
（１斤型食パンの作製）
２斤型食パンと同様に作成した生地を２００ｇに分割し丸めて２０分間休ませた後、モルダーを通し２斤型に２つ入れた。
成形した生地を３８℃相対湿度８５％のホイロで５０分間発酵させた。
発酵後、１９０℃で３８分焼成した。
焼成後、室温（２０℃）にて焼成したパンの粗熱を除去した。(Making 1 loaf of bread)
The dough prepared in the same manner as the two loaf type bread was divided into 200 g, rolled and allowed to rest for 20 minutes, and then two loaves were put into a two loaf type through a moulder.
The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was calcined at 190 ° C. for 38 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.
（評価方法）
以下においては、各例で作製したパンについて、外観（膨らみ）・内層・食感（軽さ／弾力、パサつき、油っぽさ）および風味（大豆不快臭、味）を評価した。べたつきと伸展性は作業中（ミキシング時、分割時、成形時）に評価した。評価基準を以下に示す。(Evaluation method)
In the following, the appearance (swelling), inner layer, texture (lightness / elasticity, dryness, oiliness) and flavor (soybean unpleasant odor, taste) of the bread prepared in each example were evaluated. Stickiness and extensibility were evaluated during work (during mixing, splitting, molding). The evaluation criteria are shown below.
（作業性）
生地調製時のべたつきと伸展性のそれぞれについて、作業者２名の合議により、以下の基準で５段階評価し、３点以上を合格とした。
（べたつき）
５：全くべたつきが無い
４：ほとんどべたつきが無い
３：わずかにべたつきがあるが作業上問題なし
２：ややべたつきがあり、作業しにくい
１：かなりべたつきがあり、作業しにくい
（伸展性）
５：非常に伸展性が良い
４：かなり伸展性が良い
３：伸展性が良い
２：やや伸展性が悪い
１：伸展性が悪い(Workability)
Each of the stickiness and extensibility at the time of dough preparation was evaluated on a 5-point scale based on the following criteria by the consensus of two workers, and 3 points or more were passed.
(Sticky)
5: No stickiness at all 4: Almost no stickiness 3: Slightly sticky but no problem in work 2: Slightly sticky and difficult to work 1: Very sticky and difficult to work (extensible)
5: Very good extensibility 4: Very good extensibility 3: Good extensibility 2: Slightly poor extensibility 1: Poor extensibility
（外観）
焼成後の２斤型パン、１斤型および米粉パンの最も高い部分の膨らみ高さ（ｍｍ）を計測し、その平均値を表１の基準で評価した。ただし、ドーナツとデニッシュについては、表２の基準に従い、専門パネラー５人の合議により評価した。３点以上を合格とした。(appearance)
The swelling height (mm) of the highest portion of the two loave type bread, one loaf type and rice flour bread after baking was measured, and the average value was evaluated according to the criteria shown in Table 1. However, donuts and Danish pastries were evaluated by the consensus of five specialized panelists in accordance with the criteria in Table 2. A score of 3 or higher was passed.
（内層）
焼成後のパンの内層の好ましさについて、専門パネラー５人の合議により、以下の基準で評価した。３点以上を合格とした。
５：非常に好ましい（気泡が非常に縦に伸び、とても細かく揃っている。）
４：好ましい（気泡が縦に伸び、細かく揃っている。）
３：やや好ましい（気泡がやや縦に伸び、やや細かく揃っている。）
２：あまり好ましくない（気泡があまり縦に伸びず、やや詰まっている、または、大きくて粗い気泡がある。）
１：好ましくない（気泡が丸く、縦に伸びておらず、詰まっている、または、大きくて粗い気泡が多い。）(Inner layer)
The preference of the inner layer of bread after baking was evaluated based on the following criteria by the consensus of five expert panelists. A score of 3 or higher was passed.
5: Very preferable (bubbles grow very vertically and are very finely aligned)
4: Preferred (air bubbles extend vertically and are finely aligned)
3: Slightly preferable (air bubbles extend slightly vertically and are slightly aligned)
2: Not very desirable (the bubbles do not grow very vertically and are slightly clogged, or there are large and coarse bubbles)
1: Not preferable (the bubbles are round, do not extend vertically, are clogged, or have many large and coarse bubbles)
（食感）
専門パネラー５人の合議により、焼成後のパンの食感について、軽さ／弾力およびパサつき、油っぽさの各項目を以下の基準で評価した。いずれの項目についても３点以上を合格とした。
（軽さ／弾力）
５：非常に良好な弾力・軽さあり
４：良好な弾力・軽さあり
３：やや弾力・軽さあり
２：もさつき・ねっちり感がある
１：蒸しパン様のもさつき・ねっちり感が強い
（パサつき）
５：非常に良好なしっとり感あり
４：良好なしっとり感あり
３：ややしっとり感あり
２：パサついている
１：パサつき強い
（油っぽさ）
５：全く油っぽさを感じない
４：ほとんど油っぽさを感じない
３：あまり油っぽさを感じない
２：やや油っぽい
１：非常に油っぽい(Texture)
With the consensus of five expert panelists, the texture of bread after baking was evaluated for each item of lightness / elasticity, dryness, and oiliness according to the following criteria. For all items, 3 points or more were passed.
(Lightness / elasticity)
5: Very good elasticity and lightness 4: Good elasticity and lightness 3: Slight elasticity and lightness 2: Moist and sticky 1: Steamed bread-like moist and sticky (With dryness)
5: Very good moist feeling 4: Good moist feeling 3: Slightly moist feeling 2: Dry 1: Dry and strong (greasy)
5: No oiliness at all 4: Almost no oiliness 3: Not very oily 2: Slightly oily 1: Very oily
（風味）
専門パネラー５人の合議により、焼成後のパンの風味について、大豆不快臭および味の各項目を以下の基準で評価した。いずれの項目についても３点以上を合格とした。
（大豆不快臭）
５：不快臭なし
４：わずかに不快臭感じる
３：やや不快臭感じる
２：不快臭あり
１：不快臭強く食べられない
（パンとしての味）
５：非常に良好な味
４：わずかに味が薄いが良好な味
３：やや味が薄いが良好な味
２：味が薄い又は異味がある
１：うまみに欠け、味が薄くまずい、または、強い異味がある(Flavor)
With the consensus of five expert panelists, each item of soybean unpleasant odor and taste was evaluated for the flavor of bread after baking according to the following criteria. For all items, 3 points or more were passed.
(Soybean unpleasant odor)
5: No unpleasant odor 4: Slightly unpleasant odor 3: Slightly unpleasant odor 2: Unpleasant odor 1: Unpleasant odor Strongly inedible (taste as bread)
5: Very good taste 4: Slightly light but good taste 3: Slightly light but good taste 2: Light or offensive taste 1: Lack of umami, light and bad taste, or There is a strong taste
（実施例１、比較例１および２）
大豆粉として脱脂大豆粉または全脂大豆粉を用い、前述した方法で、２斤型食パンを作製し、評価した。実施例１および比較例２では、菜種油からなる食用油脂組成物を用いた。比較例２においては、全脂大豆粉にもともと含まれる油分と配合した油脂組成物の合計量が、実施例１で配合した食用油脂組成物とほぼ同量になるよう調整した。
各例における原料の配合、成分の配合比および評価結果を表３に示す。(Example 1, Comparative Examples 1 and 2)
Using defatted soybean flour or full-fat soybean flour as the soybean flour, a two loaf-shaped bread was prepared and evaluated by the method described above. In Example 1 and Comparative Example 2, an edible oil / fat composition composed of rapeseed oil was used. In Comparative Example 2, the total amount of the fat and oil composition blended with the oil originally contained in the full fat soybean powder was adjusted to be substantially the same as the amount of the edible fat and oil composition blended in Example 1.
Table 3 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example.
表３より、実施例１の生地は、作業時のべたつきおよび伸展性の点で優れていた。また大豆不快臭はやや感じるものの、パサつきが抑制されしっとりとしてパンとしての味も良好であった。一方、比較例１は作業時のべたつきと大豆不快臭がひどかった。比較例２のように全脂大豆粉に含まれる油分と配合した油脂組成物の合計量を実施例１で配合した食用油脂組成物量とほぼ同等になるよう調整した場合、油っぽさが感じられ、作業性と大豆不快臭は改善されなかった。 From Table 3, the dough of Example 1 was excellent in terms of stickiness and extensibility during work. Although the soybeans had a slight unpleasant odor, the dryness was suppressed and the bread was moist and had a good taste as bread. On the other hand, Comparative Example 1 had severe stickiness and unpleasant soybean odor during work. When the total amount of the oil and fat composition blended with the oil contained in the full-fat soybean powder is adjusted to be substantially the same as the amount of the edible fat and oil composition blended in Example 1 as in Comparative Example 2, the oiliness is felt. However, workability and unpleasant soybean odor were not improved.
（実施例２〜５、比較例３および４）
脱脂大豆粉、および、菜種油からなる食用油脂組成物を用い、前述した方法で、２斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表４に示す。なお、表４には、前述の実施例１についてもあわせて示す。(Examples 2 to 5, Comparative Examples 3 and 4)
Using an edible oil and fat composition composed of defatted soybean flour and rapeseed oil, a two loaf type bread was prepared and evaluated by the method described above. Table 4 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example. Table 4 also shows Example 1 described above.
表４より、（食用油脂組成物／脱脂大豆粉）の質量比が０．３３以上１．０以下となるよう食用油脂組成物を配合した場合、作業時のべたつきがほとんど無く良好であり、０．３３以上０．７１以下では全くべたつきがなくきわめて良好であった。内層の好ましさについては、（食用油脂組成物／脱脂大豆粉）の質量比が０．４２以上１．０以下の場合好ましく、０．５０の時、非常に好ましいものとなった。外観については（食用油脂組成物／脱脂大豆粉）の質量比が０．３３以上０．７１以下の場合、高さがありふくらみが最も良好であった。
食感のうち、軽さ／弾力については（食用油脂組成物／脱脂大豆粉）の質量比が０．３３以上でやや弾力・軽さがあり、０．５０以上１．０以下では非常に良好な弾力・軽さがあった。パサつきについては、０．３３以上でややしっとり感があり、０．４２以上でしっとり感があり、０．５０以上で非常に良好なしっとり感があった。
風味について、油っぽさについては、（食用油脂組成物／脱脂大豆粉）の質量比が１．０以下であまり油っぽさが感じられず、０．７１以下では全く油っぽさを感じなかった。大豆不快臭については、（食用油脂組成物／脱脂大豆粉）の質量比が０．５０以上でほとんど不快臭を感じなくなった。味については、（食用油脂組成物／脱脂大豆粉）の質量比が０．４２以上でわずかに味が薄いが良好であり、０．５０以上で非常に良好な味であった。From Table 4, when the edible oil / fat composition was blended so that the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.33 or more and 1.0 or less, there was almost no stickiness during work and it was good. When it was .33 or more and 0.71 or less, there was no stickiness at all and it was extremely good. Regarding the preference of the inner layer, when the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.42 or more and 1.0 or less, it was preferable, and when it was 0.50, it was very preferable. Regarding the appearance, when the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.33 or more and 0.71 or less, the height was high and the swelling was the best.
Regarding the texture, lightness / elasticity (edible oil / fat composition / defatted soybean flour) is slightly elastic / light when the mass ratio is 0.33 or more, and very good when 0.50 or more and 1.0 or less. There was great elasticity and lightness. Regarding dryness, 0.33 or more had a slightly moist feeling, 0.42 or more had a moist feeling, and 0.50 or more had a very good moist feeling.
Regarding the flavor and oiliness, when the mass ratio of (edible oil / fat composition / defatted soybean flour) is 1.0 or less, the oiliness is not felt so much, and when it is 0.71 or less, the oiliness is completely felt. I didn't feel it. Regarding the unpleasant odor of soybeans, the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.50 or more, and almost no unpleasant odor was felt. Regarding the taste, the mass ratio of (edible oil / fat composition / defatted soybean flour) was 0.42 or more, which was slightly light but good, and 0.50 or more, which was a very good taste.
また、表４より、（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．０８７以上０．２５以下となるよう食用油脂組成物を配合した場合、作業時のべたつきがほとんど無く良好であり、０．０８７以上０．１８以下では全くべたつきがなくきわめて良好であった。内層の好ましさについては、（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．１１以上０．２５以下の場合好ましく、０．１３の時、非常に好ましいものとなった。外観については（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．０８７以上０．１８以下の場合、高さがありふくらみが最も良好であった。
食感のうち、軽さ／弾力については（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．０８７以上でやや弾力・軽さがあり、０．１３以上０．２５以下では非常に良好な弾力・軽さがあった。パサつきについては、（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．０８７以上でややしっとり感があり、０．１１以上でしっとり感があり、０．１３以上で非常に良好なしっとり感があった。
風味について、油っぽさについては、（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．２５以下であまり油っぽさが感じられず、０．１８以下では全く油っぽさを感じなかった。大豆不快臭は、（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．１３以上でほとんど不快臭を感じなくなった。味については、（食用油脂組成物／（水＋食用油脂組成物））の質量比が０．１１以上でわずかに味が薄いが良好であり、０．１３以上で非常に良好な味であった。Further, from Table 4, when the edible oil / fat composition is blended so that the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is 0.087 or more and 0.25 or less, the stickiness during work becomes sticky. It was good with almost no stickiness, and was extremely good with no stickiness at 0.087 or more and 0.18 or less. Regarding the preference of the inner layer, when the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is 0.11 or more and 0.25 or less, it is preferable, and when it is 0.13, it is very preferable. became. Regarding the appearance, when the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.087 or more and 0.18 or less, the height was high and the swelling was the best.
Regarding the texture, lightness / elasticity (edible oil / fat composition / (water + edible oil / fat composition)) has a mass ratio of 0.087 or more and is slightly elastic / light, 0.13 or more and 0.25. Below, there was very good elasticity and lightness. For dryness, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) is 0.087 or more, which gives a slightly moist feeling, 0.11 or more, which gives a moist feeling, and 0.13 or more, which gives a slightly moist feeling. There was a very good moist feeling.
Regarding the flavor and oiliness, when the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.25 or less, the oiliness was not felt so much, and when it was 0.18 or less, it was completely oily. I didn't feel oily. As for the unpleasant odor of soybean, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.13 or more, and almost no unpleasant odor was felt. Regarding the taste, the mass ratio of (edible oil / fat composition / (water + edible oil / fat composition)) was 0.11 or more and the taste was slightly light but good, and 0.13 or more was very good. It was.
（実施例６、比較例５）
脱脂大豆粉、および、菜種油からなる食用油脂組成物を用い、前述した方法で、２斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表５に示す。なお、表５には、前述の実施例１および３についてもあわせて示す。(Example 6, Comparative Example 5)
Using an edible oil and fat composition composed of defatted soybean flour and rapeseed oil, a two loaf type bread was prepared and evaluated by the method described above. Table 5 shows the composition of the raw materials, the compounding ratio of the components, and the evaluation results in each example. Table 5 also shows Examples 1 and 3 described above.
表５より、各実施例では、（脱脂大豆粉／（穀粉＋脱脂大豆粉））が１５．０質量％以上２５．５質量％以下となるよう脱脂大豆粉を配合し、菜種油からなる食用油脂組成物を、（食用油脂組成物／（水＋食用油脂組成物））が質量比で０．０９９以上０．１３以下になるよう配合した場合、作業性が改善され、軽さ／弾力および味の優れたパンが得られた。 From Table 5, in each example, defatted soybean flour was blended so that (defatted soybean flour / (grain flour + defatted soybean flour)) was 15.0% by mass or more and 25.5% by mass or less, and edible oil and fat made of rapeseed oil. When the composition is blended so that (edible oil / fat composition / (water + edible oil / fat composition)) has a mass ratio of 0.099 or more and 0.13 or less, workability is improved, and lightness / elasticity and taste are improved. Excellent bread was obtained.
（実施例７、比較例６）
脱脂大豆粉、および、菜種油からなる食用油脂組成物を用い、前述した方法で、１斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表６に示す。(Example 7, Comparative Example 6)
Using an edible oil / fat composition composed of defatted soybean flour and rapeseed oil, a loaf-shaped bread was prepared and evaluated by the method described above. Table 6 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example.
表６より、（脱脂大豆粉／（穀粉＋脱脂大豆粉））が４０質量％となるよう脱脂大豆粉を配合し、（食用油脂組成物／（水＋食用油脂組成物））が質量比で０．１５となるよう食用油脂組成物を配合した実施例７では、作業性、外観／内層、軽さ／弾力および味に優れ、大豆不快臭の改善された１斤型食パンが得られた。 From Table 6, defatted soybean flour is blended so that (defatted soybean flour / (grain flour + defatted soybean flour)) is 40% by mass, and (edible oil / fat composition / (water + edible oil / fat composition)) is by mass ratio. In Example 7 in which the edible oil / fat composition was blended so as to be 0.15, a loaf-shaped bread having excellent workability, appearance / inner layer, lightness / elasticity and taste and improved soybean unpleasant odor was obtained.
（実施例８〜１０、比較例７）
脱脂大豆粉と共に、各種食用油脂組成物を用い、前述した方法で、２斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表７に示す。なお、表７には、前述の実施例３についてもあわせて示す。(Examples 8 to 10, Comparative Example 7)
Using various edible oil and fat compositions together with defatted soybean flour, two loaf-shaped breads were prepared and evaluated by the method described above. Table 7 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example. Table 7 also shows Example 3 described above.
表７より、食用油脂組成物の２０℃におけるＳＦＣが１０％以下の場合、作業性、外観／内層、軽さ／弾力および味に優れ、大豆不快臭の改善されたパンが得られた。一方、２０℃におけるＳＦＣが１０％超の油脂製品を本実施形態における食用油脂組成物の代わりに使用した場合（比較例７）では、パサつきが感じられ、軽さ／弾力に乏しく、味の劣る食パンとなった。 From Table 7, when the SFC of the edible oil / fat composition at 20 ° C. was 10% or less, bread having excellent workability, appearance / inner layer, lightness / elasticity and taste, and improved soybean unpleasant odor was obtained. On the other hand, when an oil / fat product having an SFC of more than 10% at 20 ° C. is used instead of the edible oil / fat composition in the present embodiment (Comparative Example 7), dryness is felt, lightness / elasticity is poor, and taste is poor. It became inferior bread.
（実施例１１〜１３）
前述した方法で、脱脂大豆粉とともに、難消化性澱粉をさらに含む２斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表８に示す。(Examples 11 to 13)
By the method described above, a two-loaf bread containing defatted soybean flour and resistant starch was prepared and evaluated. Table 8 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example.
表８より、実施例１１および１２では難消化性澱粉１または２（ＲＳ４またはＲＳ２）を生地中にさらに加えることで、難消化性澱粉無しに比べて、軽さ／弾力および味にさらに優れ、大豆不快臭がさらに改善されたパンが得られた。殊に、難消化性澱粉２（ＲＳ２）を使用した場合（実施例１２）、伸展性やパン高さが優れていた。 From Table 8, in Examples 11 and 12, by further adding the resistant starch 1 or 2 (RS4 or RS2) to the dough, the lightness / elasticity and taste were further improved as compared with the case without the resistant starch. Bread with further improved soybean unpleasant odor was obtained. In particular, when resistant starch 2 (RS2) was used (Example 12), extensibility and bread height were excellent.
（実施例１４、比較例８）
穀粉として強力粉の代わりに米粉を用いた以外は、前述した方法で２斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表９に示す。(Example 14, Comparative Example 8)
A two loaf-shaped loaf of bread was prepared and evaluated by the method described above, except that rice flour was used instead of strong flour as the flour. Table 9 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example.
表９より、穀粉に米粉を使用した場合でも、脱脂大豆粉と本実施形態における食用油脂組成物を所定量加えることで、軽さ／弾力、および外観の向上した米粉パンが得られた。 From Table 9, even when rice flour was used as the flour, rice flour bread having improved lightness / elasticity and appearance was obtained by adding a predetermined amount of defatted soybean flour and the edible oil / fat composition according to the present embodiment.
（実施例１５、比較例９）
以下の方法でドーナツを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表１０に示す。ただし、油っぽさについては内層についてのみ評価した。
（ドーナツの作製）
すべての原料をミキサーボウルに入れて、パン用ミキサー（株式会社オシキリ製 ＶＭ−２）にてミキシングした。ミキシング条件：フックにて１速で３分、２速で３分、３速６分混捏した。
ミキシング後、ミキサーから生地を出して、３０℃で３５分間発酵させた。生地を３０ｇに分割し丸めて１５分間休ませた後、２ｃｍ厚の丸型に成形し、３３℃相対湿度７０％のホイロで３０分間発酵させた。
発酵後、１７０℃に温めたショートニングで４．５分油ちょうした。
油ちょう後、室温（２０℃）にて粗熱を除去した。(Example 15, Comparative Example 9)
Donuts were prepared and evaluated by the following methods. Table 10 shows the composition of the raw materials, the compounding ratio of the components, and the evaluation results in each example. However, the oiliness was evaluated only for the inner layer.
(Making donuts)
All ingredients were placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: Mixing was performed with a hook for 3 minutes at 1st speed, 3 minutes at 2nd speed, and 6 minutes at 3rd speed.
After mixing, the dough was removed from the mixer and fermented at 30 ° C. for 35 minutes. The dough was divided into 30 g pieces, rolled and allowed to rest for 15 minutes, then formed into a 2 cm thick round shape and fermented in a proofer at 33 ° C. and 70% relative humidity for 30 minutes.
After fermentation, it was oiled for 4.5 minutes by shortening warmed to 170 ° C.
After oiling, the crude heat was removed at room temperature (20 ° C.).
表１０より、脱脂大豆粉と本実施形態における食用油脂組成物を所定量加えることで、軽さ／弾力が非常に優れたドーナツが得られた。すなわち、本実施形態における生地を油ちょうする場合でも、焼成と同様の効果が得られることがわかった。 From Table 10, by adding a predetermined amount of the defatted soybean flour and the edible oil / fat composition of the present embodiment, a donut having very excellent lightness / elasticity was obtained. That is, it was found that the same effect as baking can be obtained even when the dough in the present embodiment is oiled.
（実施例１６）
以下の方法でデニッシュを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表１１に示す。
（デニッシュの作製）
すべての原料をミキサーボールに投入し、パン用ミキサー（関東混合機工業株式会社製 ＨＰ−２０Ｍ）にて以下の条件でミキシングし、混合物を得た。
ミキシング条件：低速４分、中低速１０分
次に、上記混合物を室温で２０分間発酵させた後、−５℃で一晩冷却を行った。
冷却した混合物にシートマーガリンを折り込み、３つ折り２回後、−５℃で１時間休ませ、さらに、３つ折り１回後、−５℃で１時間休ませ、デニッシュ生地を得た。
この生地を厚さ４ｍｍまで展伸し、１１ｃｍ角にカットし、３２℃、湿度７５％のホイロで６０分間醗酵させ、上火２１０℃、下火２００℃で１４分間焼成して、完成品のデニッシュを得た。(Example 16)
Danish pastry was prepared and evaluated by the following method. Table 11 shows the composition of the raw materials, the compounding ratio of the components, and the evaluation results in each example.
(Making Danish pastry)
All the raw materials were put into a mixer bowl and mixed with a bread mixer (HP-20M manufactured by Kanto Mixer Industry Co., Ltd.) under the following conditions to obtain a mixture.
Mixing conditions: low speed 4 minutes, medium low speed 10 minutes Next, the mixture was fermented at room temperature for 20 minutes and then cooled at −5 ° C. overnight.
Sheet margarine was folded into the cooled mixture, folded twice in three and rested at −5 ° C. for 1 hour, and further folded in three and rested at −5 ° C. for 1 hour to obtain a Danish pastry.
This dough is stretched to a thickness of 4 mm, cut into 11 cm squares, fermented in a proofer at 32 ° C and 75% humidity for 60 minutes, and baked at 210 ° C on top heat and 200 ° C on bottom heat for 14 minutes to make the finished product. I got a Danish pastry.
表１１より、脱脂大豆粉を（脱脂大豆粉／（穀粉＋脱脂大豆粉））で３５．３質量％、（脱脂大豆粉／粉体原料）で２５．３質量％含む場合でも、本実施形態における食用油脂組成物を所定量加えることで、べたつきが全くなく、伸展性が良好で、軽さ／弾力に非常に優れ、パサつきがなくしっとりとして、油っぽさが感じられず、大豆不快臭が全くない非常に優れたデニッシュが得られた。 From Table 11, even when the defatted soybean flour is contained in 35.3% by mass of (defatted soybean flour / (grain flour + defatted soybean flour)) and 25.3% by mass of (defatted soybean flour / powder raw material), the present embodiment By adding a predetermined amount of the edible oil / fat composition in, there is no stickiness, good extensibility, very light / elasticity, no dryness, no greasiness, and soybean discomfort. A very good degreasing with no odor was obtained.
（実施例１７、比較例１０）
以下の方法でピザを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表１２に示す。
（ピザの作製）
すべての原料をミキサーボウルに入れて、パン用ミキサー（株式会社オシキリ製 ＶＭ−２）にてミキシングした。ミキシング条件：フックにて１速で５分、２速で５分、３速１分〜３分混捏した。
ミキシング後、ミキサーから混合物を出して、２７℃で３０分間発酵させ、ピザ生地を得た。得られた生地を１００ｇに分割し丸めて３０分間休ませた後、１８ｃｍ径に伸ばしてピケを打ち２５℃相対湿度７０％のホイロで３０分間発酵させた。
発酵後、２４０℃で７分焼成した。
焼成後、室温（２０℃）にて焼成したピザの粗熱を除去した。(Example 17, Comparative Example 10)
Pizza was prepared and evaluated by the following method. Table 12 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example.
(Making pizza)
All ingredients were placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: Mixing was performed with a hook for 5 minutes at 1st speed, 5 minutes at 2nd speed, and 1 minute to 3 minutes at 3rd speed.
After mixing, the mixture was removed from the mixer and fermented at 27 ° C. for 30 minutes to obtain pizza dough. The obtained dough was divided into 100 g, rolled and allowed to rest for 30 minutes, then stretched to a diameter of 18 cm, picketed, and fermented in a proofer at 25 ° C. and 70% relative humidity for 30 minutes.
After fermentation, it was calcined at 240 ° C. for 7 minutes.
After baking, the crude heat of the pizza baked at room temperature (20 ° C.) was removed.
表１２より、実施例１７では、脱脂大豆粉と本実施形態における食用油脂組成物を所定量加えることで作業性のべたつきのなさが向上し、軽さ／弾力に非常に優れ、パサつきがなくしっとりとして、味に優れたピザが得られた。 From Table 12, in Example 17, by adding a predetermined amount of the defatted soybean flour and the edible oil / fat composition in the present embodiment, the non-stickiness of workability was improved, the lightness / elasticity was very excellent, and there was no dryness. A moist and tasty pizza was obtained.
（実施例１８、比較例１１）
脱脂大豆粉、大豆油を用い、前述した方法で、２斤型食パンを作製し、評価した。各例における原料の配合、成分の配合比および評価結果を表１３に示す。(Example 18, Comparative Example 11)
Using defatted soybean flour and soybean oil, a two loaf-shaped loaf of bread was prepared and evaluated by the method described above. Table 13 shows the composition of raw materials, the compounding ratio of components, and the evaluation results in each example.
表１３より、実施例１８のように、食用油脂組成物として大豆油を用いた場合でも、作業性のべたつきのなさが向上し、軽さ／弾力に非常に優れ、パサつきがなくしっとりとして、味に優れた好ましい食パンが得られた。 From Table 13, even when soybean oil is used as the edible oil / fat composition as in Example 18, the non-stickiness of workability is improved, the lightness / elasticity is very excellent, and the food is moist without dryness. A preferable bread with excellent taste was obtained.
（実施例１９）
以下の方法で中種法を用いた２斤型食パンを作製し、前述した評価方法で評価した。原材料の配合、成分の配合比および評価結果を表１４に示す。ただし、配合比は中種原材料および本捏原材料の合計で算出した。(Example 19)
A two loaf type bread was prepared by the following method using the medium seed method, and evaluated by the above-mentioned evaluation method. Table 14 shows the composition of raw materials, the composition ratio of components, and the evaluation results. However, the compounding ratio was calculated by the total of the medium-sized raw materials and the main kneading raw materials.
（中種法２斤型食パンの作製）
表１４のうち、中種の原材料をミキサーボウルに入れて、パン用ミキサー（株式会社オシキリ製 ＶＭ−２）にてミキシングした。ミキシング条件：フックにて１速で２分、２速で３分混捏した。
ミキシング後、ミキサーから生地を出して２８℃で３時間発酵させた。
表１４に示したショートニングを除く本捏原材料と、上述の発酵させた中種生地をミキサーボウルに入れて、パン用ミキサー（株式会社オシキリ製 ＶＭ−２）にてミキシングした。ミキシング条件：フックにて１速で３分、２速で４分、３速１分混捏後、ショートニングを投入し、さらに１速で２分、２速で２分、３速で３分混捏した。
ミキシング後、ミキサーから生地を出して、２８℃で３０分間発酵させた。
生地を２００ｇに分割し丸めて２０分間休ませた後、モルダーを通し２斤型に４つ入れた。
成形した生地を３８℃相対湿度８５％のホイロで５０分間発酵させた。
発酵後、２００℃で３８分焼成した。
焼成後、室温（２０℃）にて焼成したパンの粗熱を除去した。(Middle seed method 2 loaf type bread production)
In Table 14, the middle-class raw materials were placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: Kneaded with a hook for 2 minutes at 1st speed and 3 minutes at 2nd speed.
After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 3 hours.
The raw materials for kneading excluding the shortening shown in Table 14 and the above-mentioned fermented medium-sized dough were placed in a mixer bowl and mixed with a bread mixer (VM-2 manufactured by Oshikiri Co., Ltd.). Mixing conditions: After mixing 1st gear for 3 minutes, 2nd gear for 4 minutes, 3rd gear for 1 minute, shortening was added, and then 1st gear for 2 minutes, 2nd gear for 2 minutes, and 3rd gear for 3 minutes. ..
After mixing, the dough was removed from the mixer and fermented at 28 ° C. for 30 minutes.
The dough was divided into 200 g pieces, rolled and allowed to rest for 20 minutes, and then passed through a moulder and placed in a two loaf shape.
The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
After fermentation, it was calcined at 200 ° C. for 38 minutes.
After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.
表１４より、実施例１９のように、中種法を用いた場合でも、脱脂大豆粉と本実施形態における食用油脂組成物を所定量加えることで作業性のべたつきのなさが向上し、軽さ／弾力に非常に優れ、パサつきがなくしっとりとして、味に優れた好ましい食パンが得られた。 From Table 14, even when the medium seed method is used as in Example 19, by adding a predetermined amount of the defatted soybean flour and the edible oil / fat composition in the present embodiment, the non-stickiness of workability is improved and the lightness is reduced. / Very excellent elasticity, no dryness and moistness, and a favorable bread with excellent taste was obtained.
本発明は、以下の態様を含む。
［１］ 原料として、脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（前記粉体原料中の水分を除く。）とを含む、ベーカリー生地を調製する工程、および
前記ベーカリー生地を焼成または油ちょうする工程、
を含み、ベーカリー生地を調製する前記工程において、
前記ベーカリー生地中の前記脱脂大豆粉の配合量が、前記ベーカリー生地中の前記粉体原料全体の配合量に対して７質量％以上４０質量％以下であり、
前記水および前記食用油脂組成物の配合量の合計に対する前記食用油脂組成物の配合量が、質量比で０．０７０以上０．３０以下である、ベーカリー食品の製造方法。
［２］ ベーカリー生地を調製する前記工程において、前記脱脂大豆粉の配合量に対する前記食用油脂組成物の配合量が、質量比で０．２８以上１．３以下である、［１］に記載のベーカリー食品の製造方法。
［３］ 前記粉体原料が、小麦粉および米粉から選ばれる１種または２種の穀粉をさらに含み、
ベーカリー生地を調製する前記工程において、前記ベーカリー生地中の前記穀粉の配合量が、前記ベーカリー生地中の前記粉体原料全体の配合量に対して３５質量％以上８５質量％以下である、［１］または［２］に記載のベーカリー食品の製造方法。
［４］ 前記ベーカリー生地中の前記脱脂大豆粉の配合量が、前記ベーカリー生地中の前記穀粉および前記脱脂大豆粉の配合量の合計に対して、８質量％以上５０質量％以下である、［３］に記載のベーカリー食品の製造方法。
［５］ 前記食用油脂組成物の１０℃における固体脂含量が１５％以下である、［１］乃至［４］いずれか１項に記載のベーカリー食品の製造方法。
［６］ 前記ベーカリー生地中の前記食用油脂組成物の配合量が、前記ベーカリー生地全体に対して３．０質量％以上１４質量％以下である、［１］乃至［５］いずれか１項に記載のベーカリー食品の製造方法。
［７］ 前記ベーカリー生地中の前記脱脂大豆粉の配合量が、前記ベーカリー生地全体に対して５質量％以上２０質量％以下である、［１］乃至［６］いずれか１項に記載のベーカリー食品の製造方法。
［８］ 前記ベーカリー生地が難消化性澱粉をさらに含み、前記難消化性澱粉の配合量が、前記ベーカリー生地全体に対して１質量％以上２５質量％以下である、［１］乃至［７］いずれか１項に記載のベーカリー食品の製造方法。
［９］ 前記ベーカリー食品が、パン、ピザおよびドーナツからなる群から選択される１種である、［１］乃至［８］いずれか１項に記載のベーカリー食品の製造方法。
［１０］ ベーカリー生地を調製する前記工程が、前記水の一部または全部の存在下で、前記脱脂大豆粉および前記食用油脂組成物を混捏する工程を含む、［１］乃至［９］いずれか１項に記載のベーカリー食品の製造方法。
［１１］ 脱脂大豆粉を含む粉体原料と、２０℃における固体脂含量が１０％以下である食用油脂組成物と、水（前記粉体原料中の水分を除く。）とを含む、ベーカリー食品用生地であって、
前記粉体原料中の脱脂大豆粉の含有量が、当該ベーカリー食品用生地中の前記粉体原料全体に対して７質量％以上４０質量％以下であり、
前記水および前記食用油脂組成物の含有量の合計に対する前記食用油脂組成物の含有量が、質量比で０．０７０以上０．３０以下である、ベーカリー食品用生地。
［１２］ 前記脱脂大豆粉の含有量に対する前記食用油脂組成物の含有量が、質量比で０．２８以上１．３以下である、［１１］に記載のベーカリー食品用生地。
［１３］ 前記粉体原料が、小麦粉および米粉から選ばれる１種または２種の穀粉をさらに含み、前記粉体原料中の前記穀粉の含有量が前記粉体原料全体に対して３５質量％以上８５質量％以下である、［１１］または［１２］に記載のベーカリー食品用生地。
［１４］ 前記穀粉および前記脱脂大豆粉の含有量の合計に対する前記脱脂大豆粉の含有量が、８質量％以上５０質量％以下である、［１３］に記載のベーカリー食品用生地。
［１５］ 当該ベーカリー食品用生地中の前記食用油脂組成物の含有量が、当該ベーカリー食品用生地全体に対して３．０質量％以上１４質量％以下である、［１１］乃至［１４］いずれか１項に記載のベーカリー食品用生地。
［１６］ 当該ベーカリー食品用生地中の前記脱脂大豆粉の含有量が、当該ベーカリー食品用生地全体に対して５質量％以上２０質量％以下である、［１１］乃至［１５］いずれか１項に記載のベーカリー食品用生地。
［１７］ 難消化性澱粉をさらに含み、当該ベーカリー食品用生地中の前記難消化性澱粉の含有量が、当該ベーカリー食品用生地全体に対して１質量％以上２５質量％以下である、［１１］乃至［１６］いずれか１項に記載のベーカリー食品用生地。
［１８］ ［１１］乃至［１７］いずれか１項に記載のベーカリー食品用生地を製造する方法であって、
前記水の一部または全部の存在下で、前記脱脂大豆粉および前記食用油脂組成物を混捏する工程を含む、ベーカリー食品用生地の製造方法。The present invention includes the following aspects.
[1] As raw materials, a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (excluding the water content in the powder raw material) are included. , The step of preparing bakery dough, and the step of baking or oiling the bakery dough,
In the above-mentioned step of preparing a bakery dough containing
The blending amount of the defatted soybean flour in the bakery dough is 7% by mass or more and 40% by mass or less with respect to the total blending amount of the powder raw material in the bakery dough.
A method for producing a bakery food, wherein the blending amount of the edible fat / oil composition with respect to the total blending amount of the water and the edible fat / oil composition is 0.070 or more and 0.30 or less in terms of mass ratio.
[2] The method according to [1], wherein in the step of preparing the bakery dough, the blending amount of the edible oil / fat composition with respect to the blending amount of the defatted soybean flour is 0.28 or more and 1.3 or less in terms of mass ratio. How to make bakery food.
[3] The powder raw material further contains one or two kinds of flour selected from wheat flour and rice flour.
In the step of preparing the bakery dough, the blending amount of the flour in the bakery dough is 35% by mass or more and 85% by mass or less with respect to the total blending amount of the powder raw material in the bakery dough [1]. ] Or the method for producing a bakery food according to [2].
[4] The blending amount of the defatted soybean flour in the bakery dough is 8% by mass or more and 50% by mass or less with respect to the total blending amount of the grain flour and the defatted soybean flour in the bakery dough. 3] The method for producing a bakery food product.
[5] The method for producing a bakery food product according to any one of [1] to [4], wherein the edible oil / fat composition has a solid fat content of 15% or less at 10 ° C.
[6] In any one of [1] to [5], the blending amount of the edible oil / fat composition in the bakery dough is 3.0% by mass or more and 14% by mass or less with respect to the entire bakery dough. The method for producing the described bakery food.
[7] The bakery according to any one of [1] to [6], wherein the blending amount of the defatted soybean flour in the bakery dough is 5% by mass or more and 20% by mass or less with respect to the entire bakery dough. How to make food.
[8] The bakery dough further contains resistant starch, and the blending amount of the resistant starch is 1% by mass or more and 25% by mass or less with respect to the entire bakery dough [1] to [7]. The method for producing a bakery food product according to any one of the following items.
[9] The method for producing a bakery food according to any one of [1] to [8], wherein the bakery food is one selected from the group consisting of bread, pizza and donuts.
[10] Any of [1] to [9], wherein the step of preparing the bakery dough includes a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of a part or all of the water. The method for producing a bakery food product according to item 1.
[11] A bakery food containing a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (excluding the water content in the powder raw material). It ’s a dough for
The content of the defatted soybean flour in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the entire powder raw material in the bakery food dough.
A bakery food dough in which the content of the edible oil / fat composition with respect to the total content of the water and the edible oil / fat composition is 0.070 or more and 0.30 or less in terms of mass ratio.
[12] The bakery food dough according to [11], wherein the content of the edible oil / fat composition with respect to the content of the defatted soybean flour is 0.28 or more and 1.3 or less in terms of mass ratio.
[13] The powder raw material further contains one or two kinds of flour selected from wheat flour and rice flour, and the content of the flour in the powder raw material is 35% by mass or more with respect to the entire powder raw material. The bakery food dough according to [11] or [12], which is 85% by mass or less.
[14] The bakery food dough according to [13], wherein the content of the defatted soybean flour is 8% by mass or more and 50% by mass or less with respect to the total content of the soybean flour and the defatted soybean flour.
[15] Any of [11] to [14], wherein the content of the edible oil / fat composition in the bakery food dough is 3.0% by mass or more and 14% by mass or less with respect to the entire bakery food dough. The bakery food dough according to item 1.
[16] Any one of [11] to [15], wherein the content of the defatted soybean flour in the bakery food dough is 5% by mass or more and 20% by mass or less with respect to the entire bakery food dough. Bakery food dough described in.
[17] Further containing resistant starch, the content of the resistant starch in the bakery food dough is 1% by mass or more and 25% by mass or less with respect to the entire bakery food dough [11]. ] To [16] The bakery food dough according to any one of the items.
[18] The method for producing a bakery food dough according to any one of [11] to [17].
A method for producing a bakery food dough, which comprises a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of a part or all of the water.
この出願は、２０１８年５月９日に出願された日本出願特願２０１８−０９０５２３号を基礎とする優先権を主張し、その開示のすべてをここに取り込む。 This application claims priority on the basis of Japanese application Japanese Patent Application No. 2018-090523 filed on May 9, 2018, and incorporates all of its disclosures herein.
Claims (18)
前記ベーカリー生地を焼成または油ちょうする工程、
を含み、ベーカリー生地を調製する前記工程において、
前記ベーカリー生地中の前記脱脂大豆粉の配合量が、前記ベーカリー生地中の前記粉体原料全体の配合量に対して７質量％以上４０質量％以下であり、
前記水および前記食用油脂組成物の配合量の合計に対する前記食用油脂組成物の配合量が、質量比で０．０７０以上０．３０以下である、ベーカリー食品の製造方法。A bakery dough containing a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (excluding the water content in the powder raw material) as raw materials. And the step of baking or oiling the bakery dough,
In the above-mentioned step of preparing a bakery dough containing
The blending amount of the defatted soybean flour in the bakery dough is 7% by mass or more and 40% by mass or less with respect to the total blending amount of the powder raw material in the bakery dough.
A method for producing a bakery food, wherein the blending amount of the edible fat / oil composition with respect to the total blending amount of the water and the edible fat / oil composition is 0.070 or more and 0.30 or less in terms of mass ratio.
ベーカリー生地を調製する前記工程において、前記ベーカリー生地中の前記穀粉の配合量が、前記ベーカリー生地中の前記粉体原料全体の配合量に対して３５質量％以上８５質量％以下である、請求項１または２に記載のベーカリー食品の製造方法。The powder raw material further comprises one or two flours selected from wheat flour and rice flour.
The claim that in the step of preparing the bakery dough, the blending amount of the flour in the bakery dough is 35% by mass or more and 85% by mass or less with respect to the blending amount of the powder raw material in the bakery dough. The method for producing a bakery food according to 1 or 2.
前記粉体原料中の脱脂大豆粉の含有量が、当該ベーカリー食品用生地中の前記粉体原料全体に対して７質量％以上４０質量％以下であり、
前記水および前記食用油脂組成物の含有量の合計に対する前記食用油脂組成物の含有量が、質量比で０．０７０以上０．３０以下である、ベーカリー食品用生地。A dough for bakery foods containing a powder raw material containing defatted soybean flour, an edible oil / fat composition having a solid fat content of 10% or less at 20 ° C., and water (excluding the water content in the powder raw material). There,
The content of the defatted soybean flour in the powder raw material is 7% by mass or more and 40% by mass or less with respect to the entire powder raw material in the bakery food dough.
A bakery food dough in which the content of the edible oil / fat composition with respect to the total content of the water and the edible oil / fat composition is 0.070 or more and 0.30 or less in terms of mass ratio.
前記水の一部または全部の存在下で、前記脱脂大豆粉および前記食用油脂組成物を混捏する工程を含む、ベーカリー食品用生地の製造方法。The method for producing a bakery food dough according to any one of claims 11 to 17.
A method for producing a bakery food dough, which comprises a step of kneading the defatted soybean flour and the edible oil / fat composition in the presence of a part or all of the water.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018090523 | 2018-05-09 | ||
| JP2018090523 | 2018-05-09 | ||
| PCT/JP2019/006970 WO2019215996A1 (en) | 2018-05-09 | 2019-02-25 | Method for manufacturing bakery food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2019215996A1 true JPWO2019215996A1 (en) | 2021-05-13 |
| JP7357608B2 JP7357608B2 (en) | 2023-10-06 |
Family
ID=68466932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020518153A Active JP7357608B2 (en) | 2018-05-09 | 2019-02-25 | Bakery food manufacturing method |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JP7357608B2 (en) |
| KR (1) | KR20210006887A (en) |
| CN (1) | CN112074191A (en) |
| PH (1) | PH12020551862A1 (en) |
| SG (1) | SG11202010928VA (en) |
| TW (1) | TWI794425B (en) |
| WO (1) | WO2019215996A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357791B (en) * | 2020-03-24 | 2022-03-29 | 安徽省小岗盼盼食品有限公司 | Preparation method of weight-losing meal-replacing cake |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08266211A (en) * | 1995-03-31 | 1996-10-15 | Nisshin Oil Mills Ltd:The | Quality improver for bread, its production and production of bread |
| US20010019734A1 (en) * | 1999-04-16 | 2001-09-06 | Gilbertson Dennis B. | Food product |
| CN105211170A (en) * | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of konjaku vegetables bread |
| CN105557872A (en) * | 2016-03-10 | 2016-05-11 | 黑龙江八一农垦大学 | Low-purine defatted soybean powder bread and preparation method thereof |
| JP2017023048A (en) * | 2015-07-22 | 2017-02-02 | 昭和産業株式会社 | Composition for making bread, mix powder for making bread, manufacturing method of breads and breads |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59118034A (en) | 1982-12-23 | 1984-07-07 | 不二製油株式会社 | Production of bakery product and additive composition |
| JPH0710215B2 (en) * | 1986-03-01 | 1995-02-08 | 但馬屋食品株式会社 | Process for producing puffed food |
| JPH0889159A (en) * | 1994-09-27 | 1996-04-09 | Kumamoto Seifun Kk | Production of wheat flour processed food |
| US20070098866A1 (en) * | 2005-10-28 | 2007-05-03 | Waller Suzanne M | Low-carbohydrate bread products and method for making same |
| JP6785542B2 (en) * | 2015-08-03 | 2020-11-18 | 株式会社Ｊ−オイルミルズ | Bread manufacturing method |
| JP6699938B2 (en) * | 2016-05-06 | 2020-05-27 | 日清オイリオグループ株式会社 | Dough for baked confectionery and manufacturing method thereof |
-
2019
- 2019-02-25 WO PCT/JP2019/006970 patent/WO2019215996A1/en active Application Filing
- 2019-02-25 JP JP2020518153A patent/JP7357608B2/en active Active
- 2019-02-25 KR KR1020207030903A patent/KR20210006887A/en active Search and Examination
- 2019-02-25 SG SG11202010928VA patent/SG11202010928VA/en unknown
- 2019-02-25 CN CN201980029075.3A patent/CN112074191A/en active Pending
- 2019-02-27 TW TW108106829A patent/TWI794425B/en active
-
2020
- 2020-11-04 PH PH12020551862A patent/PH12020551862A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08266211A (en) * | 1995-03-31 | 1996-10-15 | Nisshin Oil Mills Ltd:The | Quality improver for bread, its production and production of bread |
| US20010019734A1 (en) * | 1999-04-16 | 2001-09-06 | Gilbertson Dennis B. | Food product |
| JP2017023048A (en) * | 2015-07-22 | 2017-02-02 | 昭和産業株式会社 | Composition for making bread, mix powder for making bread, manufacturing method of breads and breads |
| CN105211170A (en) * | 2015-10-22 | 2016-01-06 | 青岛巨能管道设备有限公司 | A kind of konjaku vegetables bread |
| CN105557872A (en) * | 2016-03-10 | 2016-05-11 | 黑龙江八一农垦大学 | Low-purine defatted soybean powder bread and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202002794A (en) | 2020-01-16 |
| KR20210006887A (en) | 2021-01-19 |
| WO2019215996A1 (en) | 2019-11-14 |
| JP7357608B2 (en) | 2023-10-06 |
| TWI794425B (en) | 2023-03-01 |
| SG11202010928VA (en) | 2020-12-30 |
| CN112074191A (en) | 2020-12-11 |
| PH12020551862A1 (en) | 2021-07-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3069614B1 (en) | Dough for bread/baked confectionery, and bread/baked confectionery | |
| JP7099819B2 (en) | Bakery food mix | |
| JP2015156855A (en) | Water-in-oil type emulsified fat composition, margarines using the same and bakery product | |
| JP6746203B2 (en) | Water-in-oil type emulsified oil/fat composition for bakery | |
| JP7158814B2 (en) | Bakery food dough and bakery food | |
| JP6813408B2 (en) | Bread manufacturing method using wheat bran | |
| TWI794425B (en) | Method for producing bakery food | |
| JP7093167B2 (en) | How to make bread | |
| JP2013048577A (en) | Bread dough and bread | |
| TW201517802A (en) | Fat composition, puffed wheat food product containing the fat composition, and production method for the fat composition | |
| JP6330305B2 (en) | Bread production method | |
| JP6066258B2 (en) | Anti-aging composition for processed cereal products | |
| JP2018061480A (en) | Gluten-free bread and method of manufacturing the same | |
| JP6862295B2 (en) | How to make side dish bread | |
| JP7082069B2 (en) | How to make bakery food | |
| JP6812725B2 (en) | Oil and fat composition for bread making | |
| JP2021153403A (en) | Method for producing protein-enriched bread | |
| JP7495935B2 (en) | Home bread mix | |
| JP2019140964A (en) | Bakery food product | |
| JP7420163B2 (en) | Oil and fat compositions for bread making, flour dough for bread making, and bread | |
| JP6852766B2 (en) | Bread manufacturing method | |
| JP6814565B2 (en) | Donut mix and donut manufacturing method | |
| JP7246878B2 (en) | bakery dough and bakery food | |
| JP6910722B2 (en) | Medium-sized bread dough, bread dough, and manufacturing method | |
| JP7093309B2 (en) | Bread dough and fat composition for kneading |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20211214 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230124 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230317 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230620 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230808 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230919 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230926 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7357608 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |