JP2021103989A - Oil and fat composition for sweet buns - Google Patents

Abstract

To provide an oil and fat composition for sweet buns that causes degradation in workability during molding and achieves an improved volume even when used in a sweet bun containing oil and fat 25-50 pts.mass relative to grain flour 100 pts.mass, and grain flour dough for sweet buns comprising the same, and a method for producing a sweet bun.SOLUTION: An oil and fat composition for sweet buns is used in a sweet bun containing oil and fat 25-50 pts.mass relative to grain flour 100 pts.mass, with a 35°C solid fat content of 5-15% and a 25°C solid fat content of 10-30%.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for sweet buns, which does not reduce workability during molding, has a good volume after baking, and has a crispy texture in a specific sweet bun.

Fats and oils play an important role in the production of bread dough made by yeast fermentation. It can be roughly divided into fats and oils for folding and fats and oils for kneading. Of these, the fats and oils for kneading contribute to improving the extensibility of gluten by extending along the gluten formed by the uniform and mesh-like connection of wheat proteins in the bread dough, suppressing the aging of bread and improving the volume. Contribute to.

The amount of fats and oils for kneading varies depending on the type of bread, and in the case of bread, the amount of fats and oils is generally 8 parts by mass or less with respect to 100 parts by mass of flour. In the case of sweet bread, 10 parts by mass or more and 25 parts by mass or less of fats and oils are blended with respect to 100 parts by mass of flour. With the diversification of market needs, the demand for a crisp texture is increasing. In sweet buns, if it is desired to particularly improve the crispness, 25 parts by mass or more of fats and oils may be added. In the bread manufacturing process, there is a process called mixing, in which fats and oils, flour, water, and other raw materials are mixed. When fats and oils are mixed in an amount of 25 parts by mass or more, the fats and oils are not sufficiently dispersed and the gluten is non-uniform. The connection becomes weak. Gluten is known to be an essential ingredient for maintaining the shape of sweet buns, and gluten that has changed to a non-uniform and weakly connected state cannot maintain the shape of sweet buns sufficiently, resulting in the volume of sweet buns. Will decrease. In addition, since the dispersion of fats and oils is insufficient, the dough before baking becomes sticky at the time of molding and the workability is lowered.
Sugars commonly used in bread made by yeast fermentation are added for the purpose of giving bread a sweet and moist feeling. The amount of saccharides to be blended varies depending on the type of bread, and is 10 to 25 parts by mass in the case of sweet bread. In recent years, with the diversification of tastes, sweeter and moist sweet bread has been demanded. However, when 25 parts by mass or more of sugars are added to make the bread sweeter and moist, the sugars may inhibit the fermentation of yeast and reduce the volume of sweet bread.
As described above, in a sweet bread containing a large amount of oil and fat and having a crisp texture, it is difficult to improve the volume without lowering the workability at the time of molding, and it is more difficult when the sugar content is 25 parts by mass or more.

Patent Document 1 discloses a technique relating to a variety red containing a large amount of fats and oils. However, the technique described in Patent Document 1 does not describe the solid fat content at 35 ° C., and the oil / fat composition in Patent Document 1 is lower than the solid fat content at 35 ° C. specified in the present specification. I can guess. In addition, there is no description about the improvement of stickiness during molding of the pre-baking dough, which is a problem when a large amount of oil and fat is contained, and the problem has not been solved yet. Patent Document 2 discloses a method of suppressing a decrease in the volume of a sweet bun without causing a fermentation disorder by mixing the raw material with the flour dough in a plurality of stages even in the sweet bun containing a large amount of sugar. However, the technique described in Patent Document 2 does not describe improvement of stickiness and volume improvement at the time of molding the dough before baking of sweet bread when 25 parts by mass or more of fats and oils are contained, and does not solve the problem.
As described above, in the conventional technique, in a sweet bun containing a large amount of oil and fat and having a crisp texture, the workability at the time of molding is not lowered and the volume of the sweet bun cannot be improved.

Japanese Unexamined Patent Publication No. 2014-093968 Japanese Unexamined Patent Publication No. 2014-187882

The present invention is a confectionery bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, which does not reduce workability during molding and has good crispness and volume. It is an object of the present invention to provide a method for producing flour dough and sweet bread.

As a result of diligent studies, the present inventor has found that a confectionery bread containing an oil / fat composition having a solid fat content of 35 ° C. and 25 ° C. in a specific range solves the above problems, and completes the present invention. I arrived.
That is, the present invention is the following invention.

[1] A fat and oil composition for sweet bread used in sweet bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, and has a solid fat content of 35 ° C. of 5 to 15% and a solid fat content of 25 ° C. An oil / fat composition for sweet bread having a content of 10 to 30%.
[2] A flour dough for sweet bread containing 25 to 50 parts by mass of the fat and oil composition for sweet bread according to [1] with respect to 100 parts by mass of flour.
[3] The flour dough for sweet bread according to [2], which contains 25 to 50 parts by mass of one or more of white sugar, glucose and starch syrup with respect to 100 parts by mass of flour.
[4] A method for producing sweet bread, which is obtained by baking the flour dough for sweet bread according to [2] or [3].

INDUSTRIAL APPLICABILITY According to the present invention, an oil and fat composition for sweet buns, a flour dough for sweet buns containing the same, and a method for producing sweet buns, which can improve the crispness and volume of sweet buns without lowering the workability during molding in the dough before baking Can be provided.

Hereinafter, the present invention will be described in detail.

[Fat composition for sweet bread]
The fat and oil composition for sweet bread of the present invention is a fat and oil composition for sweet bread used in sweet bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, and has a solid fat content of 5 to 15 at 35 ° C. %, The solid fat content at 25 ° C. is 10 to 30%. By adjusting the solid fat content at 35 ° C. and 25 ° C. within this range, it is possible to improve the volume of sweet bread without lowering the workability during molding of the dough before baking.

Considering this reason, 25 ° C. can be regarded as the temperature of the step of dispersing fats and oils in the dough and the temperature of the molding step of adjusting the shape of the dough before baking. When the solid fat content at 25 ° C. is 10 to 30%, the fat and oil characteristics are slightly harder than the hardness of the bread dough under the atmosphere of 25 ° C. Since the step of dispersing the fats and oils is forcibly performed by the mixing machine, the steps of the steps make the fats and oils appropriately soft. The moderately softened fats and oils have good dispersibility in the dough and can extend along the gluten film. As a result, gluten is formed in a uniform state. In the flour dough for sweet bread, if the fats and oils can be well dispersed and the gluten can be modified into a uniform and well-connected gluten, the sweet bread has a good volume. In addition, there is little stickiness during molding of the dough before baking, and there is no deterioration in workability. If the solid fat content at 25 ° C. is less than 10%, the fats and oils become too soft and the dough becomes sticky during molding. When the solid fat content at 25 ° C. exceeds 30%, the fat and oil are hard and the dispersibility in the dough becomes poor. As a result, gluten becomes non-uniform and weakly connected, resulting in a decrease in the volume of sweet buns. In addition, the dough becomes sticky during molding due to the influence of the fats and oils that cannot be completely dispersed and remain as lumps.
Further, 35 ° C. can be regarded as the temperature in the initial process of fermentation of bread dough. If the solid fat content is 5 to 15%, it is slightly softer than the hardness of the bread dough in an atmosphere of 35 ° C, and the fat becomes plastic even at 35 ° C, and the fat that extends in thin layers along the gluten is fermented. Holds the carbon dioxide gas that is sometimes generated. Even if the fermentation of yeast is inhibited due to the influence of sugar and the amount of carbon dioxide gas generated is reduced, the volume of sweet bread is improved by firmly retaining the carbon dioxide gas. When the solid fat content at 35 ° C. is less than 5%, the plasticity of the fat and oil is lost, the carbon dioxide gas generated during fermentation cannot be sufficiently retained, and the volume of the sweet bread is reduced. When the solid fat content at 35 ° C. exceeds 15%, the hardness of the fat itself affects the dough, and the dough cannot be sufficiently stretched in the fermentation process, resulting in a decrease in the volume of sweet bread.

In the fat and oil composition for sweet bread of the present invention, the solid fat content at 25 ° C. is 10 to 30%, but the lower limit thereof is preferably 15% or more, more preferably 20% or more, and particularly preferably. It is 25% or more.
The solid fat content at 35 ° C. is 5 to 15%, but the lower limit thereof is preferably 10% or more.

The oil and fat composition in which the solid fat content at 35 ° C is 5 to 15% and the solid fat content at 25 ° C is 10 to 30% includes natural vegetable oils such as palm oil, rapeseed oil and soybean oil, beef fat, pork fat and fish oil. Natural animal oils such as, or these hydrogenated oils, extremely hydrogenated oils, fractionated oils, and ester exchange oils can be used in combination according to the purpose.

The oil and fat of the present invention preferably contain a transesterified oil, and the use of the transesterified oil is useful for solving the problem of the present invention because the solid fat content can be arbitrarily adjusted. The raw materials for the ester exchange oil are, for example, liquid oil (20 ° C.) such as rapeseed oil, soybean oil and palm olein, natural plastic fats and oils such as palm oil, coconut oil and palm kernel oil, rapeseed extremely hardened oil and hyolein. Extremely hardened oils such as rapeseed extremely hardened oil, palm extremely hardened oil, coconut extremely hardened oil, and palm nucleus extremely hardened oil can be used in any combination. By using these raw materials, it is possible to adjust the solid fat content to an arbitrary content, which is useful for solving the problem of the present invention. A commonly used method of transesterification includes, for example, a method of reacting a mixed oil with an alkaline catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst. The transesterification may be position-specific transesterification or random transesterification, but random transesterification is preferred.

The solid fat content is measured according to the standard fat and oil analysis test method "2.2.9 Solid fat content (NMR method)". As the measuring device, "SFC-2000R" (manufactured by Astec Co., Ltd.) is used, and the solid fat content in the present invention is measured using this measuring device.

As other components, oil-soluble components generally used for bread-making oil and fat compositions such as lecithin, emulsifiers, antioxidants, animal and plant proteins, and oil-soluble flavors can be contained. Further, water (aqueous phase portion) may be contained in addition to the oil and fat (oil phase portion). For example, 10 to 20 parts by mass of the aqueous phase portion can be contained with respect to 100 parts by mass of the oil phase portion. Furthermore, as water-soluble components other than water, milk, dairy products, starches, sugars, salts, thickening polysaccharides, acidulants, enzymes, stabilizers such as pH adjusters, spices, taste materials, HLB8-14. It can contain water-soluble components generally used for bread making, such as water-soluble emulsifiers, water-soluble antioxidants, and water-soluble flavors.

As a method for producing an oil / fat composition for sweet bread, the oil / fat raw material is dispersed and heated and stirred at a temperature (70 ° C. to 80 ° C.) for 10 minutes or more by propeller stirring or the like to uniformly dissolve the oil / fat composition. Then, the temperature is lowered to 15 ° C. to 25 ° C. using a quenching kneader such as a combinator or a reactator, or a homogenizing machine having a cooling function to obtain an oil / fat composition for sweet bread.

[Flour dough for sweet bread]
The flour dough for sweet buns of the present invention is characterized by containing the above-mentioned oil and fat composition for sweet buns. The flour dough for sweet buns of the present invention contains 25 to 50 parts by mass of the above-mentioned fat and oil composition for sweet buns as the content of fats and oils with respect to 100 parts by mass of flour. It is preferably 30 to 40 parts by mass. If the content of the oil / fat composition for sweet bread is less than 25 parts by mass, a sufficient crispness cannot be obtained, and if it exceeds 50 parts by mass, the crispness is improved, but the shape of the sweet bread is not maintained and the volume is increased. descend.

As raw materials used for the flour dough for sweet bread of the present invention, in addition to wheat flour as the main raw material flour, yeast, yeast food, emulsifiers, fats and oils (shortening, lard, margarine, butter, liquid oil sugar), water, processed starch, etc. Examples include dairy products, salt, sugars, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, amino acids, chemical leavening agents, flavors and the like. The oil and fat composition for sweet bread of the present invention can be added to various foods using wheat flour and used for bakery products such as breads.

The flour dough for sweet bread of the present invention preferably contains sugar, and more preferably contains at least one of white sugar, glucose and starch syrup. By containing sugar, bread can be given a sweet and moist feeling.
The content of the saccharide is not particularly limited, but is preferably 25 to 50 parts by mass with respect to 100 parts by mass of the flour. By adjusting the sugar content within this range, a firm sweetness and moist feeling can be imparted. Furthermore, increasing the content of saccharides causes problems such as a decrease in workability during molding and a decrease in the volume of sweet buns. Therefore, when saccharides are contained in an amount of 25 parts by mass or more, , The effect of improving the workability at the time of molding the oil and fat composition for sweet bread of the present invention and improving the volume of sweet bread can be further exhibited.

As a method for producing flour dough for sweet bread, a normal bread making process such as a scratch manufacturing method, a bakeoff manufacturing method, and a QBD manufacturing method can be applied.
The temperature from the addition of the fat and oil composition for sweet bread to fermentation is preferably 20 to 30 ° C, and preferably 30 to 40 ° C during fermentation.
By adjusting the temperature after adding the fat and oil composition for sweet bread to 20 to 30 ° C., the hardness of the fat and oil in the fat and oil composition for sweet bread and the hardness of the dough are equal to each other, so that the dispersibility of the fat and oil in the dough is improved. It becomes good and fats and oils can spread along the gluten film. As a result, gluten is modified to produce a sweet bread with a good volume.
Further, by adjusting the temperature during fermentation to 30 to 40 ° C., the fats and oils become plastic, and the fats and oils extending in thin layers along the gluten retain the carbon dioxide gas generated during fermentation. Therefore, even when the sugar content is high and the fermentation of yeast is inhibited, carbon dioxide gas is sufficiently retained and the volume of sweet bread can be improved.

Hereinafter, the present invention will be described in more detail with reference to examples. The blending amount and blending ratio in the examples are based on mass.

[Manufacturing of oil and fat compositions for sweet bread]
(Example 1)
As the oil phase part, 15 kg (15% by mass) of transesterified oil (A), 6 kg (6% by mass) of transesterified oil (B), 9 kg (9% by mass) of palm oil, and 70 kg (70% by mass) of rapeseed oil were mixed. The oil was heated to 70 ° C. to 80 ° C. and heated and stirred with a propeller stirrer (Three One Motor BLh600, manufactured by Shinto Kagaku) for 10 minutes or more to uniformly dissolve the oil. All the fat and oil raw materials used for the oil phase part are manufactured by NOF CORPORATION, and the fat and oil mixture is rapidly cooled to 15 ° C. to 20 ° C. using a reactor (manufactured by Honda Trading Co., Ltd.) to prepare a fat and oil composition for sweet bread. I made a prototype.
(Examples 2 to 10, Comparative Examples 1 to 9)
Examples 2 to 10 and Comparative Examples 1 to 9 were produced by the same production method as described above according to the blending ratios in Tables 1 and 2.

(Manufacturing of transesterified oil)
The transesterification oil A was obtained by mixing 0.375 kg of hyelsin rapeseed extremely hydrogenated oil, 1.125 kg of coconut extremely hydrogenated oil, and 8.5 kg of palm olein oil and performing a transesterification reaction.
The transesterification oil B was obtained by mixing 2.7 kg of palm kernel oil extremely hydrogenated oil and 3.3 kg of palm extremely hydrogenated oil and performing a transesterification reaction.
The transesterification reaction was carried out by a random transesterification reaction using sodium methoxide.

[Manufacturing of sweet bread]
(Manufacturing medium-sized fabrics)
Strong flour (product name: Aution Nisshin Flour) 700 g, whole egg 60 g, yeast food (product name: C Oriental yeast oriental yeast) 0.1 g, yeast (product name: US yeast oriental yeast) 4 g, water 400 g (Model number AM-20 manufactured by Aiko Co., Ltd.) was kneaded at low speed for 2 minutes and medium speed was kneaded for 2 minutes, and the resulting dough was fermented at 28 ° C. for 2 hours with a dough conditioner (model number: KM-62DX manufactured by Kyodo Denki Seisakusho).
(Manufacturing of genuine kneading dough)
Add fermented medium-sized dough, 300 g of strong flour, 280 g of white sugar (28 parts by mass of flour), 30 g of skim milk powder, 10 g of salt, 100 g of water candy (10 parts by mass of flour), 10 g of yeast, and 120 g of water to the mixer. Knead at low speed for 2 minutes at medium speed for 4 minutes at high speed for 1 minute, then add 300 g (30 parts by mass of flour) of oil and fat composition for sweet bread, knead at low speed for 3 minutes at medium speed for 4 minutes at high speed for 1 minute, and knead temperature 28. Obtained dough at ° C. After allowing to stand for 40 minutes with the above-mentioned dough conditioner, the mixture was divided into 20 g, and further allowed to stand for 20 minutes with the same device, and then formed into a stick shape. The molded dough was arranged on a top plate and finally fermented in a dough conditioner under the conditions of a temperature of 33 ° C. and a humidity of 75% for 60 minutes. After the final fermentation, baking was performed in a baking oven (PRINCE PJB2-222B manufactured by Fujisawa Maruzen) at 220 ° C. on the top heat and 160 ° C. on the bottom heat for 7 minutes to obtain a stick-shaped small roll pan having a major axis of about 10 cm and a minor axis of about 3 cm. Then, it was allowed to cool at room temperature (25 ° C. open state), placed in a polyethylene bag, and stored in a sealed manner.

(Evaluation of sweet bread)
The stickiness of the dough at the time of molding and the crispness and volume of the bread stored in a sealed state at 25 ° C. for 1 day after baking were evaluated for the sweet bread using the oil and fat composition for sweet bread of Examples and Comparative Examples. These evaluation methods are shown below.

(The stickiness of the dough during molding)
The dough is kneaded in the same manner as in the production of the main dough, left to stand for 40 minutes in the above-mentioned dough conditioner, and then 20 g of the dough is divided into balls having a diameter of 5 cm, and the dough is again 20 in a fermentation apparatus. The mixture was allowed to stand for a minute to obtain a sample. For the workability of the dough, the stickiness of the dough surface was evaluated. RHEONER II manufactured by Yamaden Co., Ltd. was used for the measurement of stickiness. A ball-shaped dough with a diameter of 5 cm is placed on a measuring table, and the adhesive load (N) when compressed and relaxed under the condition of a strain rate of 50% at 5 mm / sec with a flat plate plunger is measured, and the value is set to'. The dough is sticky. The obtained measured values were shown as relative values with the measured value of Comparative Example 3 as 100, and evaluated according to the following criteria.
<Criteria>
⊚: The relative value is less than 95.
◯: The relative value is 95 or more and less than 100.
Δ: The relative value is 100 or more and less than 105.
X: The relative value is 105 or more.

(Crisp)
RHEONER II manufactured by Yamaden Co., Ltd. was used to measure the crispness of bread. The bread was cut so as to divide the major axis into two, the bread was cut again with a width of 3 cm from the cut portion, and a sliced bread with a width of 3 cm was prepared. The sliced bread was placed on a measuring table with the exodermis surface facing up, compressed at 5 mm / sec with a blade-type plunger, and the breaking load value (N) required for the blade to penetrate was measured. The measured breaking load value (N) was defined as the'crispness' of the bread. The obtained measured values were shown as relative values with the measured value of Comparative Example 7 as 100, and evaluated according to the following criteria.
<Criteria>
⊚: The relative value is less than 95.
◯: The relative value is 95 or more and less than 100.
Δ: The relative value is 100 or more and less than 105.
X: The relative value is 105 or more.

(volume)
A Sernac-WinVM2100A laser volume measuring machine manufactured by Astex Co., Ltd. was used to measure the specific volume of bread. The volume (cc) of the bread was measured, and the volume was divided by the weight of the bread to obtain the specific volume (cc / g). The obtained measured values were shown as relative values with the measured value of Comparative Example 3 as 100, and evaluated according to the following criteria.
<Criteria>
⊚: The relative value is 106 or more.
◯: The relative value is 103 or more and less than 106.
Δ: The relative value is 100 or more and less than 103.
X: The relative value is less than 100.

Looking at Table 1, it can be seen that in Examples 1 to 10 of the oil and fat composition for sweet bread of the present invention, the sweet bread dough is not sticky at the time of molding, and the sweet bread has a good volume and is crisp.

Looking at Table 2, when the solid fat content at 35 ° C. exceeds the lower limit of the range specified in the present invention, the volume of the sweet bread decreases because the carbon dioxide gas generated during fermentation cannot be sufficiently retained. Further, when the solid fat content at 35 ° C. exceeds the upper limit of the range specified in the present invention, the hardness of the fat and oil affects the dough, and the dough cannot be sufficiently stretched in the fermentation process, and the volume of sweet bread decreases ( Comparative Examples 1 and 2). When the solid fat content at 25 ° C. is out of the lower limit of the range specified in the present invention, the fat itself is soft and the dough at the time of molding becomes sticky. If the solid fat content at 25 ° C is out of the upper limit of the range specified in the present invention, the fat itself is hard and the dispersibility in the dough is deteriorated, and the gluten changes to a non-uniform and weakly connected state. Volume decreases (Comparative Examples 3 and 5). When the solid fat content at 25 ° C. and 35 ° C. deviates from the lower limit of the range specified in the present invention, the fat and oil itself is soft and the dough at the time of molding becomes sticky. In addition, since the carbon dioxide gas generated during fermentation cannot be sufficiently retained, the volume of sweet bread decreases (Comparative Examples 4 and 9). When the solid fat content at 25 ° C. and 35 ° C. exceeds the upper limit of the range specified in the present invention, the dispersion of fats and oils is insufficient, so that the gluten becomes non-uniform and the connection is weak, and the volume of sweet bread decreases. .. Further, due to the hardness of the fat and oil itself, the dough does not stretch sufficiently in the fermentation process, and the volume of the sweet bread is further reduced (Comparative Example 6). If the blending ratio of fats and oils does not meet the lower limit of 25% or more and less than 50% of the flour, the bread will have a poor crispness, and if it does not meet the upper limit, the volume of the sweet bread will decrease (Comparative Examples 7 and 8). ..

Claims (4)

A fat and oil composition for sweet bread used in sweet bread containing 25 to 50 parts by mass of fat and oil with respect to 100 parts by mass of flour, and has a solid fat content of 5 to 15% at 35 ° C. and a solid fat content of 10 at 25 ° C. Oil and fat composition for sweet bread, which is ~ 30%. A flour dough for sweet bread containing 25 to 50 parts by mass of the fat and oil composition for sweet bread according to claim 1 with respect to 100 parts by mass of the flour. The flour dough for sweet bread according to claim 2, which contains 25 to 50 parts by mass of one or more of white sugar, glucose and starch syrup with respect to 100 parts by mass of flour. The method for producing a sweet bread, which is obtained by baking the flour dough for sweet bread according to claim 2 or 3.