JP2001139984A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a low-calorie oil and fat composition capable of suppressing the volume reduction of a bread, the sagging of dough and pear skin which are freezing deterioration phenomenon of the bread. SOLUTION: This oil and fat composition contains extremely hardened oil with fine particles having <=70 μm average particle diameter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an oil and fat composition, and more particularly to a fat and oil composition which is mainly used for kneading bread at the time of bread making in frozen and refrigerated dough, and which does not require addition of shortening. The present invention relates to a low-calorie fine particle oil / fat composition which has bread properties and does not cause refrigeration obstacles such as volume reduction of bread, appearance of skin without surface, and whopping of bread when bread is made from frozen or refrigerated dough.

[0002]

2. Description of the Related Art In order to simplify and improve the efficiency of bread production,
Also, with the increase in bake-off shops and convenience stores, breads using frozen and refrigerated dough baking methods are increasing year by year. However, the bread making method using frozen or refrigerated dough has a problem in that the yeast is killed or suffers from a freezing hindrance by freezing the dough, thereby reducing the amount of carbon dioxide generated and reducing the volume.

[0003] Further, the influence of a reducing agent such as glutathione which leaks due to the damage of yeast, and the growth of ice crystals, causes the dough to suffer from freezing, causing the dough to drop or the carbon dioxide holding power to decrease. Also occurs. as a result,
It is known that spots, which are generally formed on the epidermis of the bread and are referred to as skin, are generated, which impairs the appearance of the bread, and causes a phenomenon in which the dough drips, the bread does not swell, and the merchantability is significantly reduced.

[0004] Patent applications have been filed for a method of improving the freezing hindrance of dough by adding an emulsifier such as glycerin fatty acid ester and glycerin organic acid ester (Japanese Patent Application Laid-Open Nos. 63-152935 and 08-196).
200 et al.), The emulsifiers used here (DATEM) have unique off-flavors, and the taste of bread using these emulsifiers tends to be unfavorable.

[0005] Further, a method for improving refrigeration injury using a diglycerin fatty acid ester has been reported (Japanese Patent Laid-Open No. 10-2).
15757) Recently, the use of emulsifiers tends to be avoided because emulsifiers are artificially synthesized.

Further, Japanese Patent Application Laid-Open No. Hei 10-127227 reports a method of using an oil or fat composition containing a triglyceride (having a high trans acid content) having an isomerization ratio of 0.5 or more in unsaturated fatty acids. Recently, trans acids have been reported to have adverse effects on the body (New England Journal of Med
icine 323: 439-445 (1990)), and it is not preferable to increase trans acid intake.

[0007] However, the case where the above-mentioned emulsifier is added to improve the refrigerating trouble is also an effect obtained when ordinary fats and oils are used in combination. It is also known that increasing the amount of added fats and oils is effective for suppressing refrigeration disorders, but adding extra fats and fats increases the caloric content, resulting in low calories and low oil content. Can not meet the demands of people seeking. In addition, it is known that when the amount of fats and oils is reduced, the freezing resistance deteriorates.

[0008] By the way, it is known that bread having good baking properties can be baked even if powdered extremely hardened oil is used for baking (Cereal Chemistry 19: 84-94 (194).
2)). This paper reports that when extremely hardened oil was crushed and sieved to a size of up to 100 mesh (150-micron sieve), it was possible to bake bread with better quality than normal shortening. ing. Incidentally, when the present inventor measured using a laser scattering particle size distribution meter described below, the average particle size of the particles obtained by this sieving was 8%.
It was 6 microns.

It is also known that extremely hardened oils are difficult to be absorbed into the body (Am. J. Physiol. 261: G239-G247 (199).
1)). That is, it is considered that extremely hardened oil has a high melting point and is solid in the body, and lipase hardly works and is hardly decomposed, so that it may not be absorbed in the body.

[0010] Therefore, from these two reports, it is considered that the use of extremely hardened oil having a high melting point in bread making makes it possible to produce baked bread with low oil content, low calories and good bread making properties. However, there is no report as to whether or not such extremely hardened oil effectively suppresses the above-mentioned refrigeration disorder observed in frozen / refrigerated dough.

[0011]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention, in view of the above-mentioned circumstances, is that there is no need to use a trans acid or an off-flavor emulsifier which may have an adverse effect on the body. By increasing the amount of fats and oils to be added, without increasing the volume of bread when using frozen or refrigerated bread dough, reducing the appearance of skin without bread surface, and improving the bread dough. is there.

[0012]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that fine particles produced from extremely hardened oil and having an average particle size of 70 microns or less are characterized. It has been found that by adding the same, even in a dough to which conventional baking fats and oils such as shortening are not added, favorable baking properties can be exhibited and freezing trouble can be suppressed or prevented, and the present invention has been completed.

That is, the present invention relates to a fat and oil composition containing an extremely hardened oil which is a fine particle having an average particle diameter of 70 μm or less. As used herein, the term "extremely hardened oil" means an oil or fat in which 95% or more of the constituent fatty acids have been saturated. Extremely hardened oil used in the production of the fine particle composition of the present invention is soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil,
95% or more of the constituent fatty acids are saturated with vegetable oils such as safflower oil, palm oil, coconut oil, palm kernel oil, and animal oils such as lard, beef tallow, chicken fat, fish oil, etc. by a method known to those skilled in the art. It is obtained by hydrogenation so that The extremely hardened oil used in the present invention may be obtained from only one kind of vegetable oil such as palm oil, coconut oil, and palm kernel oil, or may be a mixture of several kinds of oils and fats. The content of saturated fatty acids is measured by the standard fat and oil analysis test method 2.4.2.1-1996 fatty acid composition (FID constant temperature gas chromatograph) established by the Japan Oil Chemists' Society.
Is calculated.

The fine particles of the present invention can be obtained by pulverizing extremely hardened oil by various methods well-known to those skilled in the art and further sieving the oil. Examples of the finer method include crushing by a machine such as a jet mill, a solvent precipitation method of depositing fine crystals using a solvent, a spray method of spraying molten oil or fat with a spray, and cooling to obtain fine particles. In particular, the method for miniaturization is not limited. In order to obtain the desired effect of the present invention, it is necessary that the average particle diameter of the fine particles composed of the extremely hardened oil is 70 μm or less, preferably 30 μm or less, more preferably 10 μm or less.

Further, it is preferable that the fine particles made of the extremely hardened oil have a three-dimensional shape. In this specification, the term "three-dimensional shape" means that the shape is not a plate-like, film-like, fibrous, or needle-like shape, but the shape is strictly a specific shape such as a sphere. It is not necessary, for example, to include a mixed state of various irregular shapes such as a crushed shape. It is to be noted that there is no particular limitation on the perfect crystal type of the extremely hardened oil. For example, β-type, β-prime-type, or a mixture thereof can be used.

The average particle size of the fine particles composed of extremely hardened oil is measured and calculated using a laser scattering particle size distribution meter (model number LA-710, manufactured by HORIBA, Ltd.).

The oil and fat composition of the present invention has an average particle size of 70
It may contain only extremely hardened oil that is fine particles of submicron size (hereinafter, also simply referred to as “fine particles”),
Further, ordinary edible fats and oils may be contained. Furthermore, it is also possible to add ordinary edible fats and oils to various flour doughs together with the fat and oil composition containing the extremely hardened oil of the present invention.
However, in order to effectively obtain the effects of the present invention, the extremely hardened oil of the present invention is preferably 30% by weight in the fat or oil composition of the present invention or with respect to the whole fat or oil used.
More preferably, the content is more preferably 50% by weight or more.

The fat and oil composition of the present invention can be used by adding it to various food materials. Examples of foods that can exert its effect clearly include various types of flour dough and various types of flour dough that are heated. Foods produced by such a method. The term “flour” as used herein refers to not only flour but also crushed cereals such as rye flour, oat flour, rice flour, soy flour, and mixtures thereof. Also, "heating"
Usually, in baking, oven heating is used, but the concept also includes heating by steaming, heating by a microwave oven, and heating by frying in oil.

Specific examples of foods to which the oil / fat composition of the present invention is particularly advantageously added include various flour doughs in which a freezing / refrigeration step is included in the production process, and various flour dough heated products. The manufacturing process here includes not only a process of actually manufacturing the dough but also a process of transporting and transporting the dough.

Examples of various flour doughs including the freezing / refrigeration step include frozen bread dough. The “frozen bread dough” here means that various types of flour as the main raw material, salt,
It was obtained by adding water, yeast and other raw materials, for example, yeast food, fats and oils, dairy products, sugars, emulsifiers, seasonings (glutamic acids, nucleic acids), chemical swelling agents, dough improving agents, flavors, etc. The dough obtained by kneading the mixture is frozen and the method of freezing is dough ball freezing,
Freezing after molding, freezing after proofing, and freezing after baking are included.

As specifically shown in the following examples, the use of the fat and oil composition of the present invention makes it possible to use, for example, freezing and refrigeration without adding or using any conventional fat for bread making such as shortening. Improve various flour doughs including the process, and as a result, increase the volume and appearance of food produced by heating it (no skin prevention, dough dripping prevention)
Such effects can be exerted, and the refrigeration failure can be effectively suppressed and prevented. Therefore, the present invention also relates to an agent for improving flour dough, particularly an agent for suppressing (preventing) freezing and refrigeration dough such as frozen bread dough, comprising the above-mentioned fat composition. Furthermore, the present invention relates to a flour dough such as a frozen bread dough using the above-mentioned oil / fat composition, a method for producing a food comprising heating the flour dough, and a produced food.

[0022]

The present invention will be described in detail with reference to the following examples.
However, the scope of the present invention is not limited to the description of these examples. In addition, in the results of each example, “○”,
"△" and "x" indicate trained panelists (typically 5
Or a plurality of 10 people), which means “good”, “slightly good”, and “poor”, respectively. "Part" and "%" are
It means "parts by weight" and "% by weight".

Example 1 Based on the formulation shown in Table 1, 7
Baking cooked bread is manufactured by the 0% medium seed method, and the bread is evaluated. Vertical mixer (Aikosha mixer: Model AM2
0), using the hooks, the medium-sized compounding materials shown in Table 1 (the fine particles of the present invention may be added to this medium.
In this example, fine particles are used in the main kneading, and the kneading is performed at a low speed of 3 minutes and a medium speed of 2 minutes, and the kneading temperature is set to 24 ° C. It was adjusted. Next, this was fermented (medium seed fermentation). The conditions at this time were: sponge fermentation temperature: 27 ° C., sponge fermentation relative humidity: 80
%, Medium seed fermentation time: 2 hours.

[0024]

[Table 1] Strong flour 70 parts Raw yeast 2 parts East food 0.1 parts Water 42 parts

Next, the kneaded fermented dough was mixed with the kneading material shown in Table 2 and kneaded at a low speed for 3 minutes, a medium speed for 2 minutes and a high speed for 1 minute. 1% of fine particles are added to strong flour, low speed 3 minutes, medium speed 2
Kneading at a high speed for 1 minute to obtain a final kneaded dough. The temperature of the kneaded dough was 20 ° C.

[0026]

[Table 2] Strong flour 30 parts Sugar 10 parts Skim milk powder 2 parts Salt 1.4 parts Raw yeast 5 parts Dough improver 0.7 parts Water 21 parts Extremely hardened oil fine particles 1 part

Further, in order to recover the dough damaged by the kneading, a floor time is taken for 20 minutes, and thereafter, 8 minutes are taken.
It was divided into 0 g of dough. Take a bench time at room temperature for 20 minutes to recover the dough damaged by splitting, and mold with a moulder. After the molding, quick freezing fermentation was performed at -50 ° C for 30 minutes, and then stored at -20 ° C for 1 day.

After removing from the freezer, the mixture was thawed at 20 ° C. for 85 minutes, and then fermented in a stove. The conditions of the proofer are shown below. Heater temperature: 38 ° C Heater relative humidity: 80% Heater time: 45 minutes

The dough prepared in this manner was mixed with the top 19
It was baked in an oven at 5 ° C and below 205 ° C for 10 minutes and 30 seconds. After baking, the mixture was allowed to cool at room temperature, and then the volume was measured, and the effect of preventing freezing, such as bread surface and dough dripping, was observed. The volume of the baked bread was measured using a three-dimensional image measuring device of Astex Co., Ltd. and expressed as a specific volume (cm ³ / g).

First, the influence of the particle size of the extremely hardened oil fine particles on the effect of preventing freezing failure was examined. Table 3 shows the types of fats and oils used in this example. Table 4 shows the results of baking.
Shown in

[0031]

[Table 3] Average particle size (micron) Shape Extremely hardened oil fine particles 86 Solid (from palm oil) 23 Solid 7 Solid

[0032]

86 437 (average particle size: micron) Specific volume (cm ³ / g); 7.31 7.90 8.63 Surface condition (no skin observation); × ○ ○ Prevention of cloth dripping; × △ ○ Internal phase; × △ ○ Texture; × △ ○

As described above, when the dough was frozen and stored, favorable results were not obtained with extremely hardened oil having a large particle size, but fine hardened oil particles having a small particle size had an effect of preventing freezing failure. found.

<Example 2> By the same method as in Example 1, extremely hardened oil fine particles having different shapes (derived from palm oil)
Was used for comparison. Table 5 shows the results of the study. Needle-shaped crystals are prepared by diluting trilaurin with a solvent and sieving the precipitated crystals by sieving.On the other hand, three-dimensional crystals are prepared by diluting palm core hardened with a solvent and sieving the precipitated crystals. Prepared separately.

[0035]

[Table 5]

From the above results, it was found that the extremely hardened oil fine particles of the present invention preferably had a three-dimensional shape.

<Example 3> In the same manner as in Example 1, the effect of suppressing freezing failure when the melting point of extremely hardened oil fine particles was changed was examined. Table 6 shows the results of the study.

[0038]

Table 6 Extremely hardened palm oil Extremely hardened palm kernel oil (melting point 59 ° C) (melting point 42 ° C) Specific volume (cm ³ / g); 7.80 7.95 Surface condition (no skin observation); Drip prevention; ○ ○ Texture: ○ ○ (Average particle size of fine particles of hardened oil; 20 microns, shape; three-dimensional shape)

As described above, similar results were obtained even when extremely hardened oils having different melting points were used.

<Example 4> In the same manner as in Example 1, the extremely hardened palm extremely hardened oil particles of the present invention (average particle diameter: 7)
The effect when liquid oil (rapeseed oil) was added to micron) was confirmed. Table 7 shows the amount of liquid oil added and the observation results.

[0041]

[Table 7] Specific volume (cm ³ / g) Surface condition Dough dripping Prevention of texture Super hardened palm oil 1% 8.2 ○ ○ ○ + Liquid oil 1% 7.6 ○ ○ △ + Liquid oil 2% 7. 6 ○ △ ○ + Liquid oil 5% 8.2 △ × ×

From the above results, when the oil and fat composition of the present invention and liquid oil are used in combination, the extremely hardened oil, which is the fine particles of the present invention, may be used in a proportion of 30% by weight or more as a whole. It turned out to be favorable.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masahiko Nonaka 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Inside Ajinomoto Co., Inc. (72) Inventor Ikuichi Tajima Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa No. 1-1 Ajinomoto Co., Ltd. Food Research Laboratory F-term (reference) 4B026 DC06 DH02 DH03 DH10 DX02 DX10 4B032 DB01 DK18 DL20 DP37 4H059 BC03 BC13 CA34 DA16 EA01

Claims (8)

[Claims] 1. An oil / fat composition containing an extremely hardened oil which is a fine particle having an average particle diameter of 70 microns or less. 2. The fat and oil composition according to claim 1, wherein the fine particles have a three-dimensional shape. 3. The oil / fat composition according to claim 1, wherein the fat / oil composition contains at least 30% by weight of an extremely hardened oil. 4. An agent for improving flour dough, comprising the oil or fat composition according to any one of claims 1, 2 and 3. 5. An agent for inhibiting freezing and refrigerated dough from freezing, comprising the oil or fat composition according to any one of claims 1, 2 and 3. 6. A flour dough comprising the oil or fat composition according to any one of claims 1, 2 and 3. 7. The flour dough according to claim 6, which is a frozen bread dough. 8. A food product produced by heating the flour dough according to claim 6 or 7.