WO2020195020A1 - Plastic oil-and-fat composition for making bread - Google Patents
Plastic oil-and-fat composition for making bread Download PDFInfo
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- WO2020195020A1 WO2020195020A1 PCT/JP2020/000801 JP2020000801W WO2020195020A1 WO 2020195020 A1 WO2020195020 A1 WO 2020195020A1 JP 2020000801 W JP2020000801 W JP 2020000801W WO 2020195020 A1 WO2020195020 A1 WO 2020195020A1
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- oil
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- saturated fatty
- bread
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Classifications
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- 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
-
- 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
- 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
Definitions
- the present invention relates to a plastic fat and oil composition for bread making having a low saturated fatty acid content and a low trans acid content.
- Patent Document 1 is characterized in that 3 to 50% of an extremely hydrogenated oil of rapeseed, which is a high melting point fat and oil having a saturated fatty acid of C20 or more of 5% or more, is blended as a constituent fatty acid.
- the oil and fat composition is disclosed.
- the oil / fat composition 2 having a melting point of the oil phase lower than that of the oil / fat composition 1 is dissolved in the oil / fat composition 1 which is still fluid at the end of cooling plasticization.
- a method for producing a plastic oil / fat composition using a closed continuous scraping tube type cooler by adding, mixing, and further cooling is disclosed.
- the problem to be solved by the present invention is a plastic fat or oil composition having a low saturated fatty acid content and a low trans acid content, which is suitable for filling during production and good kneading into bread dough, and the plastic fat or oil. It was decided to provide a method for producing bread using the composition.
- the present inventor has made diligent studies to solve the above problems.
- the fat and oil composition of Patent Document 1 is described as having a saturated fatty acid content of 35% or less, substantially free of trans fatty acids, and having suitable plasticity.
- Even a small amount of compounding tends to impair the melting of bread and confectionery in the mouth. It was.
- the ratio of saturated fatty acids is 25 to 33% by mass, the actual production is complicated because it is different from the usual production method of plastic fats and oils.
- trans fatty acids and saturated fatty acids are reduced as compared with the conventional products, there is room for further reduction.
- the present inventor continued to study and found that the SOS content (S: carbon number) was limited to the saturated fatty acid content having 20 or more carbon atoms, and despite the low trans acid content and the low saturated fatty acid content. It was found that by containing 16 to 18 saturated fatty acids (O: oleic acid) in a specified amount, a plastic fat and oil composition having good kneading suitability for bread dough can be prepared without changing to special production conditions. , The present invention has been completed.
- the present invention (1) A plastic fat / oil composition for bread making, which is characterized by satisfying all of the following conditions (i) to (vi).
- Saturated fatty acid content in the constituent fatty acids is 15.0 to 21.0% by weight
- the trans acid content in the constituent fatty acids is less than 1.0% by weight
- the content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight.
- (Vii) Without using extremely hydrogenated oil, (Viii) The content of tripalmitin in the constituent triglyceride composition is less than 3.0% by weight, (Ix) Composition SOS content in triglyceride composition is 6.0% by weight or more, It should be noted that S: means a saturated fatty acid having 16 to 18 carbon atoms and O: oleic acid. (3) A method for producing bread using the plastic oil / fat composition for bread making according to (1) or (2). It is about.
- the present invention it is possible to provide a plastic fat / oil composition having excellent filling suitability at the time of production and good kneading suitability into bread dough, even though the saturated fatty acid content in the constituent fatty acids is very low. Further, by using the plastic fat / oil composition, it is possible to provide a bread having a fine internal phase and a good volume.
- the present invention relates to a plastic fat and oil composition for bread making.
- the bread referred to in the present invention include coppe bread, bread, sweet bread, rolls (table rolls, butter rolls, buns, etc.), variety breads (raisin bread, germ bread, etc.), brioche, and the like.
- the amount of the plastic fat / oil composition added is about 3 to 25 parts per 100 parts of wheat flour, and it is generally kneaded into the dough before use.
- the plastic fat and oil composition for bread making of the present invention has a saturated fatty acid content of 15.0 to 21.0% by weight in the constituent fatty acids. More preferably, the saturated fatty acid content is 16.0 to 20.5% by weight, and even more preferably 17.0 to 20.0% by weight.
- the saturated fatty acid refers to lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, which are saturated fatty acids having 12 or more carbon atoms.
- the plastic fat and oil composition for bread making of the present invention has a trans acid content of less than 1.0% by weight in the constituent fatty acids.
- the trans acid content of the constituent fatty acids is more preferably 0.5% by weight or less, still more preferably 0.3% by weight or less.
- the plastic fat and oil composition for bread making of the present invention has a saturated fatty acid content of 20 or more carbon atoms in the constituent fatty acids of less than 2.0% by weight. More preferably, the content of saturated fatty acids having 20 or more carbon atoms is 1.5% by weight or less, and even more preferably 1.0% by weight or less. When the content of saturated fatty acids having 20 or more carbon atoms is 2.0% by weight or more, the structure may not be uniform.
- the plastic fat and oil composition for bread making of the present invention preferably has a saturated fatty acid content of 12 or less carbon atoms in the constituent fatty acids of less than 2.0% by weight. More preferably, the saturated fatty acid content having 12 or less carbon atoms is 1.5% by weight or less, and further preferably 1.0% by weight or less. When the saturated fatty acid content having 12 or less carbon atoms is 2.0% by weight or more, the structure may not be uniform.
- the plastic fat and oil composition for bread making of the present invention has a weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids of less than 2.0. More preferably, the weight ratio of palmitic acid / stearic acid in the constituent fatty acids is 1.8% by weight or less, and even more preferably 1.6% by weight or less. Graining may occur when the weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids is 2.0 or more.
- the plastic fat and oil composition for bread making of the present invention has an SOS content of less than 15.0% by weight in the constituent triglyceride composition.
- SOS is the sum of POP, POSt, and StOSt, and more preferably the SOS content is 6.0% by weight or more, and further preferably 8.5% by weight or more. Graining may occur if the SOS content is 15.0% by weight or more.
- S Saturated fatty acid having 16 to 18 carbon atoms
- P palmitic acid
- St stearic acid
- O oleic acid.
- the plastic oil / fat composition for bread making of the present invention has a hardness (R value) of 100 to 3,000 gf at 10 ° C. calculated by the following formula, more preferably 120 to 2,500 gf, and further preferably 140. It is ⁇ 2,000 gf.
- R T / SAT x 10
- the obtained plastic fat and oil composition was first cut into cubes having a side of 5 ⁇ 1 cm, placed in an incubator at 10 ° C., and measured after 24 hours.
- the plastic fat and oil composition for bread making of the present invention does not use extremely hydrogenated oil.
- the extremely hydrogenated oil is an oil or fat that has been cured to an iodine value of 4 or less.
- the plastic fat and oil composition for bread making of the present invention preferably has a tripalmitinic acid (PPP) content of less than 3.0% by weight in the constituent triglyceride composition. More preferably, the PPP content is less than 2.7% by weight, even more preferably less than 2.4% by weight.
- P means palmitic acid.
- the trisaturated fatty acid glyceride content in the constituent triglyceride composition is less than 4.0% by weight including the tripalmitin acid content. More preferably, the trisaturated fatty acid glyceride content is less than 3.7% by weight, and even more preferably less than 3.4% by weight.
- P means palmitic acid.
- Various fats and oils can be used in the plastic fat and oil composition for bread making of the present invention as long as the effects of the present invention are not impaired.
- Specific examples thereof include various vegetable oils and fats such as corn oil, sunflower oil, safflower oil, palm oil, rapeseed oil, perilla oil, cacao butter and shea butter, and their fractionated oils and transesterified oils. More preferably, it contains a liquid vegetable oil having a rising melting point of 10 ° C. or less and an oil containing an SOS component. Examples of the liquid vegetable oil having a rising melting point of 10 ° C.
- the plastic fat and oil composition for bread making of the present invention may be a blended oil containing three or more kinds of fats and oils.
- the plastic oil / fat composition for bread making of the present invention is preferably prepared at a ratio of liquid vegetable oil / fat having a rising melting point of 10 ° C. or less of 70 to 90, more preferably 75 to 85. Further, the liquid vegetable oil having a rising melting point of 10 ° C. or less may be a blended oil of two or more kinds of oils and fats.
- the plastic fat and oil composition for bread making of the present invention may be added with an emulsifier if necessary, but it is preferable not to add it in consideration of the health consciousness of consumers.
- emulsifiers glyceride fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetate monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride, Examples thereof include various organic acid monoglycerides such as citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate, and lecithin.
- oil-soluble components such as pigments, antioxidants, and flavors can be used, if desired.
- the method for producing the plastic oil / fat composition for bread making of the present invention is not particularly limited, but it can be produced by mixing and stirring the melted oil / fat as usual and quenching and kneading with a perfector, a botator, a combinator or the like. it can. Further, in order to improve workability, it can be produced by adding an inert gas such as nitrogen gas.
- % and part mean the weight standard.
- the analysis of fatty acids and triglycerides in the fat and oil was performed by using liquid chromatography and gas chromatography.
- trans-unsaturated fatty acids were measured according to the method of AOCS Official Measurement Ce 1h-05.
- Hyoleic sunflower oil (iodine value: 83.3, saturated fatty acid content: 8.0% by weight) 81.0 parts by weight and shea stearin (iodine value: 36.1, saturated fatty acid: 65.1% by weight) 19.0 weight
- the parts were mixed and ice-cooled while mixing with a homomixer to obtain the plastic fat and oil composition of Example 1.
- the obtained plastic fat and oil composition was filled in a case and stored at 5 ° C. for 5 days before each evaluation.
- the fats and oils used in the examples were all refined according to a conventional method and completely thawed before use, and the results of measuring the fatty acid and triglyceride compositions of the obtained blended oil are summarized in Table 1 below.
- the palm soft stearin is a low melting point portion obtained by further fractionating palm stearin obtained by separating palm oil in one stage, and the high melting point portion is palm hard stearin.
- the plastic fat composition of Example 3 was the same as in Example 1 except that the blended oil of 80.5 parts by weight of high oleic sunflower oil, 8.5 parts by weight of palm soft stearin and 11.0 parts by weight of shea stearin was replaced. I got something.
- Example 1 Same as in Example 1 except that the blended oil of 86.5 parts by weight of high oleic sunflower oil and 13.5 parts by weight of palm hard stearin (iodine value: 11.4, saturated fatty acid: 89.3% by weight) was replaced.
- the plastic oil and fat composition of Comparative Example 1 was obtained.
- the plastic fat composition of Comparative Example 2 was the same as in Example 1 except that the blended oil of 84.0 parts by weight of high oleic sunflower oil, 7.5 parts by weight of palm hard stearin and 8.5 parts by weight of shea stearin was replaced. I got something.
- the plastic fat and oil composition is kneaded into the bread dough and baked according to the "bread manufacturing method” and the manufacturing conditions in Table 3 according to the bread composition shown in Table 2 below. Koppe bread was prepared.
- Kneading aptitude 5 It has moderate hardness and elasticity, and is kneaded evenly in a short time. 4: It takes a little time, but it is kneaded evenly. 3: It takes time, but it is kneaded evenly. 2: It is too soft to be kneaded evenly. 1: Since it is liquid, it cannot be kneaded.
- the plastic fat and oil composition of the comparative example had a coarse structure in the filling product, and was insufficient as a kneaded fat and oil.
- all of the plastic fat and oil compositions produced as examples had no graining and were suitable as kneaded fats and oils.
- the bread making property is hindered, and even if a large amount of liquid fats and oils are used, a bread having a good volume can be obtained.
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention addresses the problem of providing: a plastic oil-and-fat composition for making bread, the plastic oil-and-fat composition having filling suitability during preparation, and good kneading suitability for dough, while having a low saturated fatty acid content and a low trans acid content; and a method for making bread using said plastic oil-and-fat composition. According to the present invention, it is possible to prepare a plastic oil-and-fat composition which is for making bread, and which has good kneading suitability for bread dough without changing to special production conditions, by limiting the content of saturated fatty acids having at least 20 carbon atoms in the constituent fatty acids, and by containing a specified amount of SOS (where S is a saturated fatty acid having 16-18 carbon atoms, and O is an oleic acid), although the plastic oil-and-fat composition has a low trans acid content and a low saturated fatty acid content. In addition, bread having fine internal phase texture and having a satisfactory volume can be made by using said plastic oil-and-fat composition.
Description
本発明は、低飽和脂肪酸含量、かつ低トランス酸含量の製パン用可塑性油脂組成物に関する。
The present invention relates to a plastic fat and oil composition for bread making having a low saturated fatty acid content and a low trans acid content.
従来、可塑性油脂組成物には、部分水素添加油脂が利用されてきた。しかし、部分水素添加油脂の製造工程中で生成するトランス脂肪酸含む油脂の摂取による健康被害が懸念されている。トランス脂肪酸残基を含む油脂の過剰摂取は、心筋梗塞などの冠動脈心疾患の危険因子となることから、多くの国がトランス脂肪酸の表示規制とトランス脂肪酸残基を多く含む部分水素添加油脂の使用規制を設けている。日本では、使用制限は設けられていないものの消費者の関心は高まっており、製菓、製パンメーカーからの部分硬化油を使用しない油脂組成物の要望が増加している。
Conventionally, partially hydrogenated fats and oils have been used for plastic fats and oils compositions. However, there is concern about health hazards due to ingestion of fats and oils containing trans fatty acids produced in the manufacturing process of partially hydrogenated fats and oils. Excessive intake of fats and oils containing trans fatty acid residues poses a risk factor for coronary heart disease such as myocardial infarction. Therefore, many countries regulate the labeling of trans fatty acids and use partially hydrogenated fats and oils containing a large amount of trans fatty acid residues. There are regulations. In Japan, although there are no restrictions on use, consumer interest is increasing, and there is an increasing demand from confectionery and bakery makers for oil and fat compositions that do not use partially hydrogenated oil.
また、飽和脂肪酸を多く含む油脂の摂取量が過剰である場合には、高脂血症や肥満につながる脂肪の体内蓄積を引き起こすリスクが指摘されている。それゆえ、消費者の安全、安心、嗜好性のニーズに対しては十分に応えられておらず、飽和脂肪酸の低減も強く望まれている。理論上では、油脂種の選択により飽和脂肪酸含量を低減した油脂組成物を得ることは可能であるが、飽和脂肪酸含量を低くしようとすればする程、多量の液状油を含有しなければならなくなってしまう。しかし、この油脂組成物でショートニング、マーガリンを製造したとしても良好な可塑性が得られず、練り込み適性を満足させることができていなかった。
In addition, it has been pointed out that when the intake of fats and oils containing a large amount of saturated fatty acids is excessive, there is a risk of causing fat accumulation in the body leading to hyperlipidemia and obesity. Therefore, it does not fully meet the needs of consumers for safety, security and palatability, and reduction of saturated fatty acids is also strongly desired. Theoretically, it is possible to obtain a fat composition with a reduced saturated fatty acid content by selecting a fat type, but the lower the saturated fatty acid content, the larger the amount of liquid oil must be contained. It ends up. However, even if shortening and margarine were produced from this oil / fat composition, good plasticity could not be obtained, and the kneading suitability could not be satisfied.
このような状況下、例えば、特許文献１では、構成脂肪酸としてＣ２０以上の飽和脂肪酸が５％以上である高融点油脂であるハイエルシン菜種の極度硬化油等を３～５０％配合することを特徴としている油脂組成物が開示されている。また、特許文献２では、冷却可塑化終了時の未だ流動性を有している状態の油脂組成物１に、油相の融点が油脂組成物１より低い油脂組成物２を、溶解した状態で添加、混合後、さらに冷却することによる、密閉型連続式掻き取りチューブ式冷却機を用いた可塑性油脂組成物の製造方法が開示されている。
Under such circumstances, for example, Patent Document 1 is characterized in that 3 to 50% of an extremely hydrogenated oil of rapeseed, which is a high melting point fat and oil having a saturated fatty acid of C20 or more of 5% or more, is blended as a constituent fatty acid. The oil and fat composition is disclosed. Further, in Patent Document 2, the oil / fat composition 2 having a melting point of the oil phase lower than that of the oil / fat composition 1 is dissolved in the oil / fat composition 1 which is still fluid at the end of cooling plasticization. A method for producing a plastic oil / fat composition using a closed continuous scraping tube type cooler by adding, mixing, and further cooling is disclosed.
本発明が解決しようとする課題は、低飽和脂肪酸含量、かつ低トランス酸含量でありながら、製造時の充填適性、及びパン生地への良好な練り込み適性を有する可塑性油脂組成物、及び当該可塑性油脂組成物を用いたパンの製造方法を提供することとした。
The problem to be solved by the present invention is a plastic fat or oil composition having a low saturated fatty acid content and a low trans acid content, which is suitable for filling during production and good kneading into bread dough, and the plastic fat or oil. It was decided to provide a method for producing bread using the composition.
本発明者は、上記課題の解決に向け鋭意検討を行った。
特許文献１の油脂組成物では、飽和脂肪酸含量が３５％以下であり、実質的にトランス脂肪酸を含まない、好適な可塑性を有すると記載されている。しかし、極度硬化油は、硬化という工程が消費者にネガティブなイメージを与えることに加え、ほぼすべての構成脂肪酸が飽和脂肪酸となるため、少量の配合でもパン、菓子の口溶けが損なわれる傾向があった。また、特許文献２の製造方法では、飽和脂肪酸の割合が２５～３３質量％であるものの、通常の可塑性油脂の製造方法とは異なるために、実際の製造は煩雑であった。そもそも、特許文献１～２に開示された油脂組成物等では、従来品に比べればトランス脂肪酸および飽和脂肪酸が低減化されてはいるものの、さらなる低減化の余地があった。 The present inventor has made diligent studies to solve the above problems.
The fat and oil composition of Patent Document 1 is described as having a saturated fatty acid content of 35% or less, substantially free of trans fatty acids, and having suitable plasticity. However, in extremely hydrogenated oils, in addition to the process of hardening giving consumers a negative image, almost all constituent fatty acids are saturated fatty acids, so even a small amount of compounding tends to impair the melting of bread and confectionery in the mouth. It was. Further, in the production method of Patent Document 2, although the ratio of saturated fatty acids is 25 to 33% by mass, the actual production is complicated because it is different from the usual production method of plastic fats and oils. In the first place, in the oil and fat compositions disclosed in Patent Documents 1 and 2, although trans fatty acids and saturated fatty acids are reduced as compared with the conventional products, there is room for further reduction.
特許文献１の油脂組成物では、飽和脂肪酸含量が３５％以下であり、実質的にトランス脂肪酸を含まない、好適な可塑性を有すると記載されている。しかし、極度硬化油は、硬化という工程が消費者にネガティブなイメージを与えることに加え、ほぼすべての構成脂肪酸が飽和脂肪酸となるため、少量の配合でもパン、菓子の口溶けが損なわれる傾向があった。また、特許文献２の製造方法では、飽和脂肪酸の割合が２５～３３質量％であるものの、通常の可塑性油脂の製造方法とは異なるために、実際の製造は煩雑であった。そもそも、特許文献１～２に開示された油脂組成物等では、従来品に比べればトランス脂肪酸および飽和脂肪酸が低減化されてはいるものの、さらなる低減化の余地があった。 The present inventor has made diligent studies to solve the above problems.
The fat and oil composition of Patent Document 1 is described as having a saturated fatty acid content of 35% or less, substantially free of trans fatty acids, and having suitable plasticity. However, in extremely hydrogenated oils, in addition to the process of hardening giving consumers a negative image, almost all constituent fatty acids are saturated fatty acids, so even a small amount of compounding tends to impair the melting of bread and confectionery in the mouth. It was. Further, in the production method of Patent Document 2, although the ratio of saturated fatty acids is 25 to 33% by mass, the actual production is complicated because it is different from the usual production method of plastic fats and oils. In the first place, in the oil and fat compositions disclosed in Patent Documents 1 and 2, although trans fatty acids and saturated fatty acids are reduced as compared with the conventional products, there is room for further reduction.
本発明者は引き続き検討を行ったところ、炭素数２０以上の飽和脂肪酸含量を制限しつつ、低トランス酸含量、かつ低飽和脂肪酸含量であるにも関わらず、ＳＯＳ含量（なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸）を規定量含有することにより、特殊な製造条件に変更する事なく、パン生地への良好な練り込み適性を有する可塑性油脂組成物を調製できることを見いだし、本発明を完成させるに至った。
As a result of continued examination, the present inventor continued to study and found that the SOS content (S: carbon number) was limited to the saturated fatty acid content having 20 or more carbon atoms, and despite the low trans acid content and the low saturated fatty acid content. It was found that by containing 16 to 18 saturated fatty acids (O: oleic acid) in a specified amount, a plastic fat and oil composition having good kneading suitability for bread dough can be prepared without changing to special production conditions. , The present invention has been completed.
すなわち、本発明は、
（１）下記（i）～（vi）の条件をすべて満たすことを特徴とする、製パン用可塑性油脂組成物、
（i）構成脂肪酸中の飽和脂肪酸含量が１５．０～２１．０重量％、
（ii）構成脂肪酸中のトランス酸含量が１．０重量％未満、
（iii）構成脂肪酸中の炭素数２０以上の飽和脂肪酸含量が２．０重量％未満、
（iv）構成脂肪酸中のパルミチン酸／ステアリン酸の重量比が２．０未満、
（v）構成トリグリセリド組成におけるＳＯＳ含量が１５．０重量％未満、
なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸を意味する。
（vi）下式で計算される１０℃での硬さ（Ｒ値）が１００～３，０００、
Ｒ＝Ｔ／ＳＡＴ × １０
なお、Ｔ: gfで表される食品の硬度、
ＳＡＴ: 重量％で表される飽和脂肪酸含量を意味する。
（２）さらに、下記（vii）～（ix）の条件を満たす、請求項１記載の製パン用可塑性油脂組成物、
（vii）極度硬化油を使用せず、
（viii）構成トリグリセリド組成におけるトリパルミチン酸含量が３．０重量％未満、
（ix）構成トリグリセリド組成におけるＳＯＳ含量が６．０重量％以上、
なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸を意味する。
（３）（１）又は（２）に記載の製パン用可塑性油脂組成物を使用した、パンの製造方法、
に関するものである。
That is, the present invention
(1) A plastic fat / oil composition for bread making, which is characterized by satisfying all of the following conditions (i) to (vi).
(I) Saturated fatty acid content in the constituent fatty acids is 15.0 to 21.0% by weight,
(Ii) The trans acid content in the constituent fatty acids is less than 1.0% by weight,
(Iii) The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight.
(Iv) The weight ratio of palmitic acid / stearic acid in the constituent fatty acids is less than 2.0,
(V) Composition SOS content in triglyceride composition is less than 15.0% by weight,
S: Saturated fatty acid having 16 to 18 carbon atoms, O: oleic acid.
(Vi) Hardness (R value) at 10 ° C calculated by the following formula is 100 to 3,000,
R = T / SAT x 10
The hardness of food represented by T: gf,
SAT: Means the saturated fatty acid content expressed in% by weight.
(2) Further, the plastic oil / fat composition for bread making according to claim 1, which satisfies the following conditions (vii) to (ix).
(Vii) Without using extremely hydrogenated oil,
(Viii) The content of tripalmitin in the constituent triglyceride composition is less than 3.0% by weight,
(Ix) Composition SOS content in triglyceride composition is 6.0% by weight or more,
It should be noted that S: means a saturated fatty acid having 16 to 18 carbon atoms and O: oleic acid.
(3) A method for producing bread using the plastic oil / fat composition for bread making according to (1) or (2).
It is about.
（１）下記（i）～（vi）の条件をすべて満たすことを特徴とする、製パン用可塑性油脂組成物、
（i）構成脂肪酸中の飽和脂肪酸含量が１５．０～２１．０重量％、
（ii）構成脂肪酸中のトランス酸含量が１．０重量％未満、
（iii）構成脂肪酸中の炭素数２０以上の飽和脂肪酸含量が２．０重量％未満、
（iv）構成脂肪酸中のパルミチン酸／ステアリン酸の重量比が２．０未満、
（v）構成トリグリセリド組成におけるＳＯＳ含量が１５．０重量％未満、
なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸を意味する。
（vi）下式で計算される１０℃での硬さ（Ｒ値）が１００～３，０００、
Ｒ＝Ｔ／ＳＡＴ × １０
なお、Ｔ: gfで表される食品の硬度、
ＳＡＴ: 重量％で表される飽和脂肪酸含量を意味する。
（２）さらに、下記（vii）～（ix）の条件を満たす、請求項１記載の製パン用可塑性油脂組成物、
（vii）極度硬化油を使用せず、
（viii）構成トリグリセリド組成におけるトリパルミチン酸含量が３．０重量％未満、
（ix）構成トリグリセリド組成におけるＳＯＳ含量が６．０重量％以上、
なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸を意味する。
（３）（１）又は（２）に記載の製パン用可塑性油脂組成物を使用した、パンの製造方法、
に関するものである。
That is, the present invention
(1) A plastic fat / oil composition for bread making, which is characterized by satisfying all of the following conditions (i) to (vi).
(I) Saturated fatty acid content in the constituent fatty acids is 15.0 to 21.0% by weight,
(Ii) The trans acid content in the constituent fatty acids is less than 1.0% by weight,
(Iii) The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight.
(Iv) The weight ratio of palmitic acid / stearic acid in the constituent fatty acids is less than 2.0,
(V) Composition SOS content in triglyceride composition is less than 15.0% by weight,
S: Saturated fatty acid having 16 to 18 carbon atoms, O: oleic acid.
(Vi) Hardness (R value) at 10 ° C calculated by the following formula is 100 to 3,000,
R = T / SAT x 10
The hardness of food represented by T: gf,
SAT: Means the saturated fatty acid content expressed in% by weight.
(2) Further, the plastic oil / fat composition for bread making according to claim 1, which satisfies the following conditions (vii) to (ix).
(Vii) Without using extremely hydrogenated oil,
(Viii) The content of tripalmitin in the constituent triglyceride composition is less than 3.0% by weight,
(Ix) Composition SOS content in triglyceride composition is 6.0% by weight or more,
It should be noted that S: means a saturated fatty acid having 16 to 18 carbon atoms and O: oleic acid.
(3) A method for producing bread using the plastic oil / fat composition for bread making according to (1) or (2).
It is about.
本発明によれば、構成脂肪酸中の飽和脂肪酸含量が非常に低いにも関わらず、製造時の充填適性、及びパン生地への良好な練り込み適性を有する可塑性油脂組成物を提供することができる。また、当該可塑性油脂組成物を用いることにより、内相のキメが細かく良好なボリュームのパンを提供することができる。
According to the present invention, it is possible to provide a plastic fat / oil composition having excellent filling suitability at the time of production and good kneading suitability into bread dough, even though the saturated fatty acid content in the constituent fatty acids is very low. Further, by using the plastic fat / oil composition, it is possible to provide a bread having a fine internal phase and a good volume.
以下、本発明を具体的に説明する。
Hereinafter, the present invention will be specifically described.
本発明は、製パン用可塑性油脂組成物に関するものである。本発明でいうパンとは、コッペパン、食パン、菓子パン、ロール類（テーブルロール、バターロール、バンズ等）、バラエティーブレッド（レーズンパン、胚芽パン等）、ブリオッシュなどを例示する事ができる。可塑性油脂組成物の添加量は、対小麦粉１００部に対して３～２５部程度で、生地に練り込んで使用するのが一般的である。
The present invention relates to a plastic fat and oil composition for bread making. Examples of the bread referred to in the present invention include coppe bread, bread, sweet bread, rolls (table rolls, butter rolls, buns, etc.), variety breads (raisin bread, germ bread, etc.), brioche, and the like. The amount of the plastic fat / oil composition added is about 3 to 25 parts per 100 parts of wheat flour, and it is generally kneaded into the dough before use.
本発明の製パン用可塑性油脂組成物は、構成脂肪酸中の飽和脂肪酸含量が１５．０～２１．０重量％である。より好ましくは飽和脂肪酸含量が１６．０～２０．５重量％であり、さらに好ましくは１７．０～２０．０重量％である。なお、本発明において飽和脂肪酸とは、炭素数１２以上の飽和脂肪酸であるラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸を示す。
The plastic fat and oil composition for bread making of the present invention has a saturated fatty acid content of 15.0 to 21.0% by weight in the constituent fatty acids. More preferably, the saturated fatty acid content is 16.0 to 20.5% by weight, and even more preferably 17.0 to 20.0% by weight. In the present invention, the saturated fatty acid refers to lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid, which are saturated fatty acids having 12 or more carbon atoms.
本発明の製パン用可塑性油脂組成物は、構成脂肪酸中のトランス酸含量が１．０重量％未満である。より好ましくは構成脂肪酸のトランス酸含量が０．５重量％以下であり、さらに好ましくは０．３重量％以下である。
The plastic fat and oil composition for bread making of the present invention has a trans acid content of less than 1.0% by weight in the constituent fatty acids. The trans acid content of the constituent fatty acids is more preferably 0.5% by weight or less, still more preferably 0.3% by weight or less.
本発明の製パン用可塑性油脂組成物は、構成脂肪酸中の炭素数２０以上の飽和脂肪酸含量が２．０重量％未満である。より好ましくは炭素数２０以上の飽和脂肪酸含量が１．５重量％以下であり、さらに好ましくは１．０重量％以下である。炭素数２０以上の飽和脂肪酸含量が２．０重量％以上である場合には、均一な組織とならないことがある。
The plastic fat and oil composition for bread making of the present invention has a saturated fatty acid content of 20 or more carbon atoms in the constituent fatty acids of less than 2.0% by weight. More preferably, the content of saturated fatty acids having 20 or more carbon atoms is 1.5% by weight or less, and even more preferably 1.0% by weight or less. When the content of saturated fatty acids having 20 or more carbon atoms is 2.0% by weight or more, the structure may not be uniform.
本発明の製パン用可塑性油脂組成物は、構成脂肪酸中の炭素数１２以下の飽和脂肪酸含量が２．０重量％未満であることが好ましい。より好ましくは炭素数１２以下の飽和脂肪酸含量が１．５重量％以下であり、さらに好ましくは１．０重量％以下である。炭素数１２以下の飽和脂肪酸含量が２．０重量％以上である場合には、均一な組織とならないことがある。
The plastic fat and oil composition for bread making of the present invention preferably has a saturated fatty acid content of 12 or less carbon atoms in the constituent fatty acids of less than 2.0% by weight. More preferably, the saturated fatty acid content having 12 or less carbon atoms is 1.5% by weight or less, and further preferably 1.0% by weight or less. When the saturated fatty acid content having 12 or less carbon atoms is 2.0% by weight or more, the structure may not be uniform.
本発明の製パン用可塑性油脂組成物は、構成脂肪酸中のパルミチン酸／ステアリン酸の重量比（Ｐ/Ｓt）が２．０未満である。より好ましくは構成脂肪酸中のパルミチン酸／ステアリン酸の重量比が１．８重量％以下であり、さらに好ましくは１．６重量％以下である。構成脂肪酸中のパルミチン酸／ステアリン酸の重量比（Ｐ/Ｓt）が２．０以上である場合には、グレーニングを生じることがある。
The plastic fat and oil composition for bread making of the present invention has a weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids of less than 2.0. More preferably, the weight ratio of palmitic acid / stearic acid in the constituent fatty acids is 1.8% by weight or less, and even more preferably 1.6% by weight or less. Graining may occur when the weight ratio (P / St) of palmitic acid / stearic acid in the constituent fatty acids is 2.0 or more.
本発明の製パン用可塑性油脂組成物は、構成トリグリセリド組成におけるＳＯＳ含量が１５．０重量％未満である。本発明においてＳＯＳとは、ＰＯＰ、ＰＯＳt、ＳtＯＳtの総和であり、より好ましくはＳＯＳ含量が６．０重量％以上、さらに好ましくは８．５重量％以上である。ＳＯＳ含量が１５．０重量％以上である場合には、グレーニングを生じることがある。なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｐ: パルミチン酸、Ｓt: ステアリン酸、Ｏ: オレイン酸を意味する。
The plastic fat and oil composition for bread making of the present invention has an SOS content of less than 15.0% by weight in the constituent triglyceride composition. In the present invention, SOS is the sum of POP, POSt, and StOSt, and more preferably the SOS content is 6.0% by weight or more, and further preferably 8.5% by weight or more. Graining may occur if the SOS content is 15.0% by weight or more. S: Saturated fatty acid having 16 to 18 carbon atoms, P: palmitic acid, St: stearic acid, O: oleic acid.
本発明の製パン用可塑性油脂組成物は、下式で計算される１０℃での硬さ（Ｒ値）が１００～ ３，０００gf であり、より好ましくは１２０ ～２，５００gf、さらに好ましくは１４０ ～２，０００gfである。
Ｒ＝Ｔ／ＳＡＴ× １０
なお、Ｔ: gfで表される食品の硬度であり、「ＲＨＥＯＮＥＲII」（(株）山電製）を使用し、直径３０ｍｍの円板状（底面積：７．０６５cm２、厚さ:８mm）のプランジャーを５ｃｍ／ｍｉｎの速度で測定した最大応力、
ＳＡＴ: 重量％で表される飽和脂肪酸含量を意味する。
得られた可塑性油脂組成物は、まず一辺が５±１ｃｍの立方体に切断し、１０℃のインキュベーターへ入れ、２４時間経過後に測定した。 The plastic oil / fat composition for bread making of the present invention has a hardness (R value) of 100 to 3,000 gf at 10 ° C. calculated by the following formula, more preferably 120 to 2,500 gf, and further preferably 140. It is ~ 2,000 gf.
R = T / SAT x 10
The hardness of the food represented by T: gf, using "RHEONERII" (manufactured by Yamaden Co., Ltd.), has a disk shape with a diameter of 30 mm (bottom area: 7.065 cm 2 , thickness: 8 mm). Maximum stress measured at a speed of 5 cm / min,
SAT: Means the saturated fatty acid content expressed in% by weight.
The obtained plastic fat and oil composition was first cut into cubes having a side of 5 ± 1 cm, placed in an incubator at 10 ° C., and measured after 24 hours.
Ｒ＝Ｔ／ＳＡＴ× １０
なお、Ｔ: gfで表される食品の硬度であり、「ＲＨＥＯＮＥＲII」（(株）山電製）を使用し、直径３０ｍｍの円板状（底面積：７．０６５cm２、厚さ:８mm）のプランジャーを５ｃｍ／ｍｉｎの速度で測定した最大応力、
ＳＡＴ: 重量％で表される飽和脂肪酸含量を意味する。
得られた可塑性油脂組成物は、まず一辺が５±１ｃｍの立方体に切断し、１０℃のインキュベーターへ入れ、２４時間経過後に測定した。 The plastic oil / fat composition for bread making of the present invention has a hardness (R value) of 100 to 3,000 gf at 10 ° C. calculated by the following formula, more preferably 120 to 2,500 gf, and further preferably 140. It is ~ 2,000 gf.
R = T / SAT x 10
The hardness of the food represented by T: gf, using "RHEONERII" (manufactured by Yamaden Co., Ltd.), has a disk shape with a diameter of 30 mm (bottom area: 7.065 cm 2 , thickness: 8 mm). Maximum stress measured at a speed of 5 cm / min,
SAT: Means the saturated fatty acid content expressed in% by weight.
The obtained plastic fat and oil composition was first cut into cubes having a side of 5 ± 1 cm, placed in an incubator at 10 ° C., and measured after 24 hours.
本発明の製パン用可塑性油脂組成物は、極度硬化油を使用しないことが好ましい。なお、本発明において極度硬化油とは、ヨウ素価を４以下になるまで硬化した油脂とする。
It is preferable that the plastic fat and oil composition for bread making of the present invention does not use extremely hydrogenated oil. In the present invention, the extremely hydrogenated oil is an oil or fat that has been cured to an iodine value of 4 or less.
本発明の製パン用可塑性油脂組成物は、構成トリグリセリド組成におけるトリパルミチン酸 （ＰＰＰ）含量が３．０重量％未満であることが好ましい。より好ましくはＰＰＰ含量が２．７重量％未満であり、さらに好ましくは２．４重量％未満である。なお、Ｐ: パルミチン酸を意味する。
The plastic fat and oil composition for bread making of the present invention preferably has a tripalmitinic acid (PPP) content of less than 3.0% by weight in the constituent triglyceride composition. More preferably, the PPP content is less than 2.7% by weight, even more preferably less than 2.4% by weight. In addition, P: means palmitic acid.
また、本発明の製パン用可塑性油脂組成物は、構成トリグリセリド組成におけるトリ飽和脂肪酸グリセリド含量が前記トリパルミチン酸含量を含んで４．０重量％未満であることが好ましい。より好ましくはトリ飽和脂肪酸グリセリド含量が３．７重量％未満であり、さらに好ましくは３．４重量％未満である。なお、Ｐ: パルミチン酸を意味する。
Further, in the plastic fat and oil composition for bread making of the present invention, it is preferable that the trisaturated fatty acid glyceride content in the constituent triglyceride composition is less than 4.0% by weight including the tripalmitin acid content. More preferably, the trisaturated fatty acid glyceride content is less than 3.7% by weight, and even more preferably less than 3.4% by weight. In addition, P: means palmitic acid.
本発明の製パン用可塑性油脂組成物には、発明の効果が損なわれない範囲で、各種の油脂を使用することができる。具体的には、コーン油、ひまわり油、サフラワー油、パーム油、菜種油、エゴマ油、カカオ脂、シア脂等の各種の植物性油脂及びそれらの分別油、エステル交換油等が例示できる。より好ましくは、上昇融点が１０℃以下である液状植物油脂とＳＯＳ成分を含有する油脂を含有する。上昇融点が１０℃以下である液状植物油脂としては、飽和脂肪酸含量が１０重量％未満である、キャノーラ油、ハイオレイックサフラワー油、ハイオレイックひまわり油、エゴマ油等を例示することができる。また、ＳＯＳ成分を含有とする油脂しては、シア分別高融点部、サル分別高融点部、アランブラッキア分別高融点部、ココアバター分別高融点部、イリッペ分別高融点部、パーム分別油等を例示することができる。そのため、本発明の製パン用可塑性油脂組成物は、３種類以上の油脂による調合油となる場合もある。
Various fats and oils can be used in the plastic fat and oil composition for bread making of the present invention as long as the effects of the present invention are not impaired. Specific examples thereof include various vegetable oils and fats such as corn oil, sunflower oil, safflower oil, palm oil, rapeseed oil, perilla oil, cacao butter and shea butter, and their fractionated oils and transesterified oils. More preferably, it contains a liquid vegetable oil having a rising melting point of 10 ° C. or less and an oil containing an SOS component. Examples of the liquid vegetable oil having a rising melting point of 10 ° C. or lower include canola oil, hyoleic safflower oil, hyoleic sunflower oil, and perilla oil having a saturated fatty acid content of less than 10% by weight. The fats and oils containing the SOS component include shear-separated high-melting points, monkey-separated high-melting points, allambracchia-separated high-melting points, cocoa butter-separated high-melting points, ilippe-separated high-melting points, palm-separated oils, etc. Can be exemplified. Therefore, the plastic fat and oil composition for bread making of the present invention may be a blended oil containing three or more kinds of fats and oils.
本発明の製パン用可塑性油脂組成物は、上昇融点が１０℃以下である液状植物油脂の比率が７０～９０で調合することが好ましく、より好ましくは７５～８５である。また、上昇融点が１０℃以下である液状植物油脂が、２種類以上の油脂の調合油であっても構わない。
The plastic oil / fat composition for bread making of the present invention is preferably prepared at a ratio of liquid vegetable oil / fat having a rising melting point of 10 ° C. or less of 70 to 90, more preferably 75 to 85. Further, the liquid vegetable oil having a rising melting point of 10 ° C. or less may be a blended oil of two or more kinds of oils and fats.
本発明の製パン用可塑性油脂組成物は、必要に応じて乳化剤を添加しても良いが、消費者の健康志向を考慮して添加しない方が好ましい。乳化剤としては蔗糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルおよび酢酸モノグリセリド、酒石酸モノグリセリド、酢酸酒石酸混合モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド、コハク酸モノグリセリド、リンゴ酸モノグリセリド等各種有機酸モノグリセリド、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、レシチンなどが挙げられる。
The plastic fat and oil composition for bread making of the present invention may be added with an emulsifier if necessary, but it is preferable not to add it in consideration of the health consciousness of consumers. As emulsifiers, glyceride fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetate monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride, Examples thereof include various organic acid monoglycerides such as citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and malic acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate, and lecithin.
本発明の製パン用可塑性油脂組成物において、上記の原料、添加物の他に、所望により、色素、抗酸化剤、香料などの油溶性成分を使用することができる。
In the plastic fat and oil composition for bread making of the present invention, in addition to the above raw materials and additives, oil-soluble components such as pigments, antioxidants, and flavors can be used, if desired.
本発明の製パン用可塑性油脂組成物の製造法については特に限定されないが、常法通り融解した油脂を混合攪拌し、パーフェクター、ボテーター、コンビネーターなどで急冷捏和することにより製造することができる。また、作業性を改善するために窒素ガスなどの不活性ガスを入れて製造することができる。
The method for producing the plastic oil / fat composition for bread making of the present invention is not particularly limited, but it can be produced by mixing and stirring the melted oil / fat as usual and quenching and kneading with a perfector, a botator, a combinator or the like. it can. Further, in order to improve workability, it can be produced by adding an inert gas such as nitrogen gas.
以下に本発明の実施例を示し、より詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は重量基準を意味する。
パン練り込み用油脂組成物について、油脂中の脂肪酸、トリグリセリドの分析は液体クロマトグラフィー、及びガスクロマトグラフィーを用いて行った。また、トランス型不飽和脂肪酸は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｅ １ｈ－０５の方法に準じて測定した。 Examples of the present invention will be shown below and will be described in more detail, but the spirit of the present invention is not limited to the following examples. In the example,% and part mean the weight standard.
For the fat and oil composition for bread kneading, the analysis of fatty acids and triglycerides in the fat and oil was performed by using liquid chromatography and gas chromatography. In addition, trans-unsaturated fatty acids were measured according to the method of AOCS Official Measurement Ce 1h-05.
パン練り込み用油脂組成物について、油脂中の脂肪酸、トリグリセリドの分析は液体クロマトグラフィー、及びガスクロマトグラフィーを用いて行った。また、トランス型不飽和脂肪酸は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｅ １ｈ－０５の方法に準じて測定した。 Examples of the present invention will be shown below and will be described in more detail, but the spirit of the present invention is not limited to the following examples. In the example,% and part mean the weight standard.
For the fat and oil composition for bread kneading, the analysis of fatty acids and triglycerides in the fat and oil was performed by using liquid chromatography and gas chromatography. In addition, trans-unsaturated fatty acids were measured according to the method of AOCS Official Measurement Ce 1h-05.
ハイオレイックひまわり油（ヨウ素価: ８３．３、飽和脂肪酸含量: ８．０重量％）８１．０重量部とシアステアリン（ヨウ素価: ３６．１、飽和脂肪酸: ６５．１重量％）１９．０重量部とを調合し、ホモミキサーにて混合しながら氷冷することにより実施例１の可塑性油脂組成物を得た。得られた可塑性油脂組成物は、ケースに充填し、５℃で５日間に保存後に各評価を行った。
なお、実施例で使用した油脂は常法に従い、すべて精製したものを完全融解して使用し、得られた調合油について脂肪酸、トリグリセリド組成を測定した結果を下表１にまとめた。 Hyoleic sunflower oil (iodine value: 83.3, saturated fatty acid content: 8.0% by weight) 81.0 parts by weight and shea stearin (iodine value: 36.1, saturated fatty acid: 65.1% by weight) 19.0 weight The parts were mixed and ice-cooled while mixing with a homomixer to obtain the plastic fat and oil composition of Example 1. The obtained plastic fat and oil composition was filled in a case and stored at 5 ° C. for 5 days before each evaluation.
The fats and oils used in the examples were all refined according to a conventional method and completely thawed before use, and the results of measuring the fatty acid and triglyceride compositions of the obtained blended oil are summarized in Table 1 below.
なお、実施例で使用した油脂は常法に従い、すべて精製したものを完全融解して使用し、得られた調合油について脂肪酸、トリグリセリド組成を測定した結果を下表１にまとめた。 Hyoleic sunflower oil (iodine value: 83.3, saturated fatty acid content: 8.0% by weight) 81.0 parts by weight and shea stearin (iodine value: 36.1, saturated fatty acid: 65.1% by weight) 19.0 weight The parts were mixed and ice-cooled while mixing with a homomixer to obtain the plastic fat and oil composition of Example 1. The obtained plastic fat and oil composition was filled in a case and stored at 5 ° C. for 5 days before each evaluation.
The fats and oils used in the examples were all refined according to a conventional method and completely thawed before use, and the results of measuring the fatty acid and triglyceride compositions of the obtained blended oil are summarized in Table 1 below.
ハイオレイックひまわり油８０．５重量部、パームソフトステアリン（ヨウ素価:３８．７、飽和脂肪酸: ６２．９重量％）１１．０重量部とシアステアリン８．５重量部との調合油に代えた以外は、実施例１と同様にして、実施例２の可塑性油脂組成物を得た。ここで、パームソフトステアリンとは、パーム油を１段分別して得られるパームステアリンを更に分別した低融点部であり、高融点部はパームハードステアリンである。
Except for replacing 80.5 parts by weight of high oleic sunflower oil, 11.0 parts by weight of palm soft stearin (iodine value: 38.7, saturated fatty acid: 62.9% by weight) and 8.5 parts by weight of shea stearin. Obtained the plastic oil / fat composition of Example 2 in the same manner as in Example 1. Here, the palm soft stearin is a low melting point portion obtained by further fractionating palm stearin obtained by separating palm oil in one stage, and the high melting point portion is palm hard stearin.
ハイオレイックひまわり油８０．５重量部、パームソフトステアリン８．５重量部とシアステアリン１１．０重量部との調合油に代えた以外は、実施例１と同様にして、実施例３の可塑性油脂組成物を得た。
The plastic fat composition of Example 3 was the same as in Example 1 except that the blended oil of 80.5 parts by weight of high oleic sunflower oil, 8.5 parts by weight of palm soft stearin and 11.0 parts by weight of shea stearin was replaced. I got something.
ハイオレイックひまわり油８６．５重量部とパームハードステアリン（ヨウ素価:１１．４、飽和脂肪酸: ８９．３重量％）１３．５重量部との調合油に代えた以外は、実施例１と同様にして、比較例１の可塑性油脂組成物を得た。
Same as in Example 1 except that the blended oil of 86.5 parts by weight of high oleic sunflower oil and 13.5 parts by weight of palm hard stearin (iodine value: 11.4, saturated fatty acid: 89.3% by weight) was replaced. The plastic oil and fat composition of Comparative Example 1 was obtained.
ハイオレイックひまわり油８４．０重量部、パームハードステアリン７．５重量部とシアステアリン８．５重量部との調合油に代えた以外は、実施例１と同様にして、比較例２の可塑性油脂組成物を得た。
The plastic fat composition of Comparative Example 2 was the same as in Example 1 except that the blended oil of 84.0 parts by weight of high oleic sunflower oil, 7.5 parts by weight of palm hard stearin and 8.5 parts by weight of shea stearin was replaced. I got something.
ハイオレイックひまわり油８１．０重量部とシアステアリンのランダムエステル交換油（ヨウ素価: ３６．１、飽和脂肪酸: ６５．１重量％）１９．０重量部との調合油に代えた以外は、実施例１と同様にして、比較例３の可塑性油脂組成物を得た。ここで、シアステアリンのランダムエステル交換油は、シアステアリンを、ナトリウムメチラートによりランダムエステル交換を行なうことにより得た。
Examples except that the blended oil of 81.0 parts by weight of hyoleic sunflower oil and 19.0 parts by weight of a random transesterified oil of shea stearin (iodine value: 36.1, saturated fatty acid: 65.1% by weight) was replaced. In the same manner as in No. 1, a plastic oil / fat composition of Comparative Example 3 was obtained. Here, the random transesterification oil of shea stearin was obtained by performing random transesterification of shea stearin with sodium methylate.
参考例１として、一般的なショートニングであるパンパスパーミーＢＢＬＴ３０（不二製油株式会社製、ヨウ素価: ５３．２、飽和脂肪酸: ４９．７重量％）を使用した。
As Reference Example 1, Pampas Palmy BBLT30 (manufactured by Fuji Oil Co., Ltd., iodine value: 53.2, saturated fatty acid: 49.7% by weight), which is a general shortening, was used.
参考例２としては、オリーブオイル（ヨウ素価: ８１．０、飽和脂肪酸: １４．５重量％）１００．０重量部を使用した。
As Reference Example 2, 100.0 parts by weight of olive oil (iodine value: 81.0, saturated fatty acid: 14.5% by weight) was used.
表１ 配合
Table 1 Formulation
次に、得られた可塑性油脂組成物を使用し、下表２のパン配合に従い、「パンの製造方法」、及び表３の製造条件で可塑性油脂組成物をパン生地に練り込み、焼成することによりコッペパンを調製した。
Next, using the obtained plastic fat and oil composition, the plastic fat and oil composition is kneaded into the bread dough and baked according to the "bread manufacturing method" and the manufacturing conditions in Table 3 according to the bread composition shown in Table 2 below. Koppe bread was prepared.
表２ パン生地の配合
Table 2 Bread dough composition
「パンの製造方法」
１．表２のパン配合において、まず可塑性油脂組成物以外の原料を下表３に記載の条件で練り上げた（ミキシング１）。
２．次に、各可塑性油脂組成物を添加して、更に練り上げた（ミキシング２）。
３．２８℃、湿度７５％の庫内にて６０分間発酵させた後、７５ｇずつに分割し、１５分間ベンチタイムをとった。
４．コッペ状に成形し、３８℃、湿度８０％の庫内で６０分間発酵させたパン生地を、上火２２０℃、下火１９０℃のオーブンで１２分間焼成することによりコッペパンを得た。 "Bread making method"
1. 1. In the bread formulation shown in Table 2, first, raw materials other than the plastic fat and oil composition were kneaded under the conditions shown in Table 3 below (mixing 1).
2. 2. Next, each plastic fat composition was added and further kneaded (mixing 2).
After fermenting for 60 minutes in a refrigerator at 3.28 ° C. and 75% humidity, the mixture was divided into 75 g portions and bench time was taken for 15 minutes.
4. Koppe-pan was obtained by baking the bread dough, which was formed into a cuppe shape and fermented in a refrigerator at 38 ° C. and 80% humidity for 60 minutes, in an oven at 220 ° C. and 190 ° C. for 12 minutes.
１．表２のパン配合において、まず可塑性油脂組成物以外の原料を下表３に記載の条件で練り上げた（ミキシング１）。
２．次に、各可塑性油脂組成物を添加して、更に練り上げた（ミキシング２）。
３．２８℃、湿度７５％の庫内にて６０分間発酵させた後、７５ｇずつに分割し、１５分間ベンチタイムをとった。
４．コッペ状に成形し、３８℃、湿度８０％の庫内で６０分間発酵させたパン生地を、上火２２０℃、下火１９０℃のオーブンで１２分間焼成することによりコッペパンを得た。 "Bread making method"
1. 1. In the bread formulation shown in Table 2, first, raw materials other than the plastic fat and oil composition were kneaded under the conditions shown in Table 3 below (mixing 1).
2. 2. Next, each plastic fat composition was added and further kneaded (mixing 2).
After fermenting for 60 minutes in a refrigerator at 3.28 ° C. and 75% humidity, the mixture was divided into 75 g portions and bench time was taken for 15 minutes.
4. Koppe-pan was obtained by baking the bread dough, which was formed into a cuppe shape and fermented in a refrigerator at 38 ° C. and 80% humidity for 60 minutes, in an oven at 220 ° C. and 190 ° C. for 12 minutes.
表３ パンの製造方法
※ミキシング１は可塑性油脂組成物添加前、ミキシング２は可塑性油脂組成物添加後。
Table 3 Bread manufacturing method
* Mixing 1 is before the addition of the plastic fat composition, and mixing 2 is after the addition of the plastic fat composition.
「可塑性油脂組成物の評価方法」
表１の配合で調製した可塑性油脂組成物の１０℃での硬さ（測定値及びＲ値）を下表４にまとめた。また、充填時の組織、練り込み適性について下記の評価基準に基づき、製パン素材の開発に従事し、日々、パンの試作を行っているパネラー５名により、１～５の評点を合議にて決定した。この際、それぞれの評点が３点以上を合格とした。
充填品の組織）
５: グレーニングが無く、均一な組織でツヤもある。
４: グレーニングが無く、均一な組織だが、ツヤがない。
３: 均一な組織だが、少し組織が粗い。
２: 少しオイルオフが生じる。
１: オイルオフが生じ、液状。
練り込み適性）
５: 適度な硬さ、コシが有り、短時間で均一に練り込まれる。
４: 少し時間はかかるが、均一に練り込まれる。
３: 時間はかかるが、均一に練り込まれる。
２: 軟らかすぎて、均一に練り込まれない。
１: 液状のため、練り込まれない。 "Evaluation method of plastic fat composition"
The hardness (measured value and R value) of the plastic fat composition prepared according to the formulation shown in Table 1 at 10 ° C. is summarized in Table 4 below. In addition, based on the following evaluation criteria for the structure at the time of filling and the suitability for kneading, five panelists who are engaged in the development of bread making materials and are making bread prototypes on a daily basis will discuss a score of 1 to 5. Decided. At this time, each score was 3 points or more as a pass.
Filling structure)
5: No graining, uniform texture and gloss.
4: No graining, uniform texture, but not glossy.
3: Uniform structure, but slightly coarse.
2: A little oil off occurs.
1: Oil off occurs and it is liquid.
Kneading aptitude)
5: It has moderate hardness and elasticity, and is kneaded evenly in a short time.
4: It takes a little time, but it is kneaded evenly.
3: It takes time, but it is kneaded evenly.
2: It is too soft to be kneaded evenly.
1: Since it is liquid, it cannot be kneaded.
表１の配合で調製した可塑性油脂組成物の１０℃での硬さ（測定値及びＲ値）を下表４にまとめた。また、充填時の組織、練り込み適性について下記の評価基準に基づき、製パン素材の開発に従事し、日々、パンの試作を行っているパネラー５名により、１～５の評点を合議にて決定した。この際、それぞれの評点が３点以上を合格とした。
充填品の組織）
５: グレーニングが無く、均一な組織でツヤもある。
４: グレーニングが無く、均一な組織だが、ツヤがない。
３: 均一な組織だが、少し組織が粗い。
２: 少しオイルオフが生じる。
１: オイルオフが生じ、液状。
練り込み適性）
５: 適度な硬さ、コシが有り、短時間で均一に練り込まれる。
４: 少し時間はかかるが、均一に練り込まれる。
３: 時間はかかるが、均一に練り込まれる。
２: 軟らかすぎて、均一に練り込まれない。
１: 液状のため、練り込まれない。 "Evaluation method of plastic fat composition"
The hardness (measured value and R value) of the plastic fat composition prepared according to the formulation shown in Table 1 at 10 ° C. is summarized in Table 4 below. In addition, based on the following evaluation criteria for the structure at the time of filling and the suitability for kneading, five panelists who are engaged in the development of bread making materials and are making bread prototypes on a daily basis will discuss a score of 1 to 5. Decided. At this time, each score was 3 points or more as a pass.
Filling structure)
5: No graining, uniform texture and gloss.
4: No graining, uniform texture, but not glossy.
3: Uniform structure, but slightly coarse.
2: A little oil off occurs.
1: Oil off occurs and it is liquid.
Kneading aptitude)
5: It has moderate hardness and elasticity, and is kneaded evenly in a short time.
4: It takes a little time, but it is kneaded evenly.
3: It takes time, but it is kneaded evenly.
2: It is too soft to be kneaded evenly.
1: Since it is liquid, it cannot be kneaded.
表４ 可塑性油脂組成物の評価
Table 4 Evaluation of plastic fat composition
「コッペパンの評価方法」
表２の配合で焼成したコッペパンは、室温にて３０分放置して、荒熱をとったあと、ポリエチレン袋に包装した。２０℃で２４時間保存した後、可塑性油脂組成物の際と同じパネラー５名により、ボリューム、内相の評価基準に基づき、１～５の評点を合議にて決定した。この際、それぞれの評点が３点以上を合格とした。なお、比較例１～３、及び参考例２は練り込み適性が劣るため、パン生地の調製までは行なったが、焼成はしなかった。
ボリューム）
５: 優れる。
４: やや優れる。
３: 通常。
２: やや劣る。
１: 明らかに劣る。
内相状態）
５： 気泡が均一で非常にキメの細かい
４： 比較的気泡が均一でキメが細かい
３： 通常程度
２： 内相のキメが粗い
１： 気泡が不均一でキメの粗い "Evaluation method of koppe bread"
The koppe-pan baked according to the formulation shown in Table 2 was left at room temperature for 30 minutes to remove heat, and then wrapped in a polyethylene bag. After storage at 20 ° C. for 24 hours, the same 5 panelists as in the case of the plastic fat and oil composition decided on a score of 1 to 5 based on the evaluation criteria of volume and internal phase. At this time, each score was 3 points or more as a pass. Since Comparative Examples 1 to 3 and Reference Example 2 were inferior in kneading suitability, the bread dough was prepared, but not baked.
volume)
5: Excellent.
4: Somewhat excellent.
3: Normal.
2: Slightly inferior.
1: Obviously inferior.
Internal phase state)
5: Bubbles are uniform and very fine texture 4: Bubbles are relatively uniform and texture is fine 3: Normal degree 2: Internal phase is coarse texture 1: Bubbles are uneven and texture is rough
表２の配合で焼成したコッペパンは、室温にて３０分放置して、荒熱をとったあと、ポリエチレン袋に包装した。２０℃で２４時間保存した後、可塑性油脂組成物の際と同じパネラー５名により、ボリューム、内相の評価基準に基づき、１～５の評点を合議にて決定した。この際、それぞれの評点が３点以上を合格とした。なお、比較例１～３、及び参考例２は練り込み適性が劣るため、パン生地の調製までは行なったが、焼成はしなかった。
ボリューム）
５: 優れる。
４: やや優れる。
３: 通常。
２: やや劣る。
１: 明らかに劣る。
内相状態）
５： 気泡が均一で非常にキメの細かい
４： 比較的気泡が均一でキメが細かい
３： 通常程度
２： 内相のキメが粗い
１： 気泡が不均一でキメの粗い "Evaluation method of koppe bread"
The koppe-pan baked according to the formulation shown in Table 2 was left at room temperature for 30 minutes to remove heat, and then wrapped in a polyethylene bag. After storage at 20 ° C. for 24 hours, the same 5 panelists as in the case of the plastic fat and oil composition decided on a score of 1 to 5 based on the evaluation criteria of volume and internal phase. At this time, each score was 3 points or more as a pass. Since Comparative Examples 1 to 3 and Reference Example 2 were inferior in kneading suitability, the bread dough was prepared, but not baked.
volume)
5: Excellent.
4: Somewhat excellent.
3: Normal.
2: Slightly inferior.
1: Obviously inferior.
Internal phase state)
5: Bubbles are uniform and very fine texture 4: Bubbles are relatively uniform and texture is fine 3: Normal degree 2: Internal phase is coarse texture 1: Bubbles are uneven and texture is rough
表５ コッペパンの評価
Table 5 Evaluation of koppe bread
考察
比較例の可塑性油脂組成物は、充填品の組織が粗く、練り込み油脂として適正不足であった。一方、実施例として試作した可塑性油脂組成物は、全てグレーニングがなく、練り込み油脂として適正なものだった。また、液状の油脂を多用するパン製造において、製パン性を阻害すると知られている中、液状の油脂を多用しても良好なボリュームのパンが得られた。 Discussion The plastic fat and oil composition of the comparative example had a coarse structure in the filling product, and was insufficient as a kneaded fat and oil. On the other hand, all of the plastic fat and oil compositions produced as examples had no graining and were suitable as kneaded fats and oils. Further, in bread production using a large amount of liquid fats and oils, it is known that the bread making property is hindered, and even if a large amount of liquid fats and oils are used, a bread having a good volume can be obtained.
比較例の可塑性油脂組成物は、充填品の組織が粗く、練り込み油脂として適正不足であった。一方、実施例として試作した可塑性油脂組成物は、全てグレーニングがなく、練り込み油脂として適正なものだった。また、液状の油脂を多用するパン製造において、製パン性を阻害すると知られている中、液状の油脂を多用しても良好なボリュームのパンが得られた。 Discussion The plastic fat and oil composition of the comparative example had a coarse structure in the filling product, and was insufficient as a kneaded fat and oil. On the other hand, all of the plastic fat and oil compositions produced as examples had no graining and were suitable as kneaded fats and oils. Further, in bread production using a large amount of liquid fats and oils, it is known that the bread making property is hindered, and even if a large amount of liquid fats and oils are used, a bread having a good volume can be obtained.
Claims (3)
- 下記（i）～（vi）の条件をすべて満たすことを特徴とする、製パン用可塑性油脂組成物。
（i）構成脂肪酸中の飽和脂肪酸含量が１５．０～２１．０重量％、
（ii）構成脂肪酸中のトランス酸含量が１．０重量％未満、
（iii）構成脂肪酸中の炭素数２０以上の飽和脂肪酸含量が２．０重量％未満、
（iv）構成脂肪酸中のパルミチン酸／ステアリン酸の重量比が２．０未満、
（v）構成トリグリセリド組成におけるＳＯＳ含量が１５．０重量％未満、
なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸を意味する。
（vi）下式で計算される１０℃での硬さ（Ｒ値）が１００～３，０００、
Ｒ＝Ｔ／ＳＡＴ × １０
なお、Ｔ: gfで表される食品の硬度、
ＳＡＴ: 重量％で表される飽和脂肪酸含量を意味する。 A plastic fat / oil composition for bread making, which satisfies all of the following conditions (i) to (vi).
(I) Saturated fatty acid content in the constituent fatty acids is 15.0 to 21.0% by weight,
(Ii) The trans acid content in the constituent fatty acids is less than 1.0% by weight,
(Iii) The content of saturated fatty acids having 20 or more carbon atoms in the constituent fatty acids is less than 2.0% by weight.
(Iv) The weight ratio of palmitic acid / stearic acid in the constituent fatty acids is less than 2.0,
(V) Composition SOS content in triglyceride composition is less than 15.0% by weight,
It should be noted that S: means a saturated fatty acid having 16 to 18 carbon atoms and O: oleic acid.
(Vi) Hardness (R value) at 10 ° C calculated by the following formula is 100 to 3,000,
R = T / SAT x 10
The hardness of food represented by T: gf,
SAT: Means the saturated fatty acid content expressed in% by weight. - さらに、下記（vii）～（ix）の条件を満たす、請求項１記載の製パン用可塑性油脂組成物。
（vii）極度硬化油を使用せず、
（viii）構成トリグリセリド組成におけるトリパルミチン酸含量が３．０重量％未満、
（ix）構成トリグリセリド組成におけるＳＯＳ含量が６．０重量％以上、
なお、Ｓ: 炭素数が１６～１８の飽和脂肪酸、Ｏ: オレイン酸を意味する。 Further, the plastic oil / fat composition for bread making according to claim 1, which satisfies the following conditions (vii) to (ix).
(Vii) Without using extremely hydrogenated oil,
(Viii) The content of tripalmitin in the constituent triglyceride composition is less than 3.0% by weight,
(Ix) Composition SOS content in triglyceride composition is 6.0% by weight or more,
It should be noted that S: means a saturated fatty acid having 16 to 18 carbon atoms and O: oleic acid. - 請求項１又は２に記載の製パン用可塑性油脂組成物を使用した、パンの製造方法。 A method for producing bread using the plastic fat and oil composition for bread making according to claim 1 or 2.
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|---|---|---|---|---|
| WO2023188925A1 (en) * | 2022-03-29 | 2023-10-05 | 不二製油グループ本社株式会社 | Plate-form oily food product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001139983A (en) * | 1999-11-17 | 2001-05-22 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition |
| JP2008278833A (en) * | 2007-05-14 | 2008-11-20 | Adeka Corp | Oil and fat composition and method for using the same |
| WO2009031679A1 (en) * | 2007-09-07 | 2009-03-12 | The Nisshin Oillio Group, Ltd. | Method of producing hard butter |
| JP2017163892A (en) * | 2016-03-15 | 2017-09-21 | ミヨシ油脂株式会社 | Oil and fat composition for making bread and manufacturing method of plastic oil and fat and bread using the same |
| JP2018186811A (en) * | 2017-05-02 | 2018-11-29 | ミヨシ油脂株式会社 | Bread making dough modifier, bread making dough using the same, and method of making bread |
-
2020
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- 2020-01-14 WO PCT/JP2020/000801 patent/WO2020195020A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001139983A (en) * | 1999-11-17 | 2001-05-22 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition |
| JP2008278833A (en) * | 2007-05-14 | 2008-11-20 | Adeka Corp | Oil and fat composition and method for using the same |
| WO2009031679A1 (en) * | 2007-09-07 | 2009-03-12 | The Nisshin Oillio Group, Ltd. | Method of producing hard butter |
| JP2017163892A (en) * | 2016-03-15 | 2017-09-21 | ミヨシ油脂株式会社 | Oil and fat composition for making bread and manufacturing method of plastic oil and fat and bread using the same |
| JP2018186811A (en) * | 2017-05-02 | 2018-11-29 | ミヨシ油脂株式会社 | Bread making dough modifier, bread making dough using the same, and method of making bread |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023188925A1 (en) * | 2022-03-29 | 2023-10-05 | 不二製油グループ本社株式会社 | Plate-form oily food product |
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| JPWO2020195020A1 (en) | 2021-04-08 |
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