JP2008099581A - Powdered fat for bread making - Google Patents

Abstract

An object of the present invention is to obtain a bread having excellent powdering characteristics, powder stability, re-dissolvability and dispersibility in the dough, and having a moist and crisp feeling, and the baked bread is re-used in a microwave oven. Disclosed is a powdered fat for breadmaking that can be crumpled even when heated, hard and crisp, and can obtain a well-expanded bread even when frozen dough is baked.
SOLUTION: Powdered fats and oils for bread making according to the present invention include edible fats and oils, malto-oligosaccharides and lactose having a polymerization degree of 2 to 4 as a powdered base, polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester as emulsifiers. / W-type emulsion is made into dry powder.
[Selection figure] None

Description

  The present invention relates to powdered fats and oils for bread making that can produce breads that have a soft texture and a moist feeling, are crisp, and have a soft texture that is delayed by aging.

  In recent years, the texture of bread such as bread, sweet bread, etc., tends to be soft, but even immediately after production, the bread loses its softness over time, resulting in a hard and crunchy texture. Product value is significantly reduced. This phenomenon is called aging, and a method has been proposed in which an anti-aging agent is added to breads that slows down the aging rate so that the softness after production can be maintained longer. Enzymes such as amylase and protease are proposed. A method of adding an emulsifier such as monoglyceride, a method of using maltotriose as an anti-aging agent when producing breads (Patent Document 1), an anti-aging agent containing maltohexaose as an active ingredient A method of adding (Patent Document 2), a method using a W / O / W type emulsified oil or its powder, and the like (Patent Document 3) have been proposed. In recent years, the consumption of bread has increased due to the westernization of eating habits. Once baked bread has been frozen, refrigerated and stored at room temperature, it can be thawed in a microwave oven at a store, or reheated and supplied to consumers. More and more, bread is frozen at home and thawed in a microwave oven for edible use. However, conventional bread is thawed in a microwave oven and heated, and the water evaporates when heated. There was a problem that the grains collapsed, resulting in a hard and crisp texture. In order to solve such a problem, an O / W emulsion containing diacetyltartaric acid monoglyceride, fatty acid monoglyceride, and sodium caseinate, and a method of adding powdered oils and fats obtained by drying this to breads have also been proposed (Patent Document 4). ).

JP 60-192538 A JP 2003-9757 A JP 61-152225 A Japanese Patent Laid-Open No. 5-21878

  However, in the methods described in References 1 and 2 in which maltotriose or maltohexaose is added, the anti-aging effect, moist feeling, and moisture retention are insufficient, and the obtained bread is crumbly and crisp. In the method of Cited Document 3, the problem of being bad is that the effect of imparting moisture retention and moisturizing feeling is not sufficient, and the double emulsification type powdered oil has a high water content, and the fluidity is lowered by long-term storage. As a result, there was a problem that the workability of bread production deteriorated. In addition, breads produced by adopting the methods of Cited Documents 1 to 3 have poor microwave oven heat resistance, and bread that has been frozen, refrigerated or stored at room temperature is thawed or reheated in a microwave oven and is hard and crisp. Could not be prevented. On the other hand, although the method described in Patent Document 4 has excellent microwave oven heat resistance, the effect of imparting a sense of crispness to breads has not been sufficiently satisfactory. In recent years, in order to improve the efficiency of bread-making, there are increasing cases of baking doughs that have been frozen and stored. In this method, it was difficult to sufficiently prevent the freezing damage of the dough. An object of this invention is to provide the powdered fats and oils for bread-making which can solve the said conventional subject.

That is, the present invention
(1) Edible fats and oils, O / W type emulsion containing malto-oligosaccharide and lactose having a polymerization degree of 2 to 4 as a pulverizing base, polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester as an emulsifier Powdered fats and oils for bread making,
(2) Powdered fats and oils for bread making according to (1) above, containing maltooligosaccharide and lactose in a weight ratio of maltooligosaccharide: lactose = 80: 20 to 20:80,
(3) Powdered fats and oils for bread making according to (1) or (2) above, wherein the organic acid constituting the glycerin organic acid fatty acid ester is diacetyltartaric acid,
Is the gist.

  The powdered fats and oils for bread of the present invention are excellent in powdering characteristics and powder stability, and have good re-dissolvability and dispersibility in the dough, so that the function can be fully exerted during bread making. A bread with good crispness can be obtained. The bread using the powdered fats and oils for bread making according to the present invention has good resistance to heating in a microwave oven, and there is no possibility that the baked bread will be crispy or hard and crisp even if reheated in a microwave oven. Moreover, the bread dough using the powdered fats and oils for bread making according to the present invention has such effects as being able to obtain a well-expanded bread even when baked after being frozen.

  As edible fats and oils in the powdered fats and oils of the present invention, all liquids, solid animal and vegetable fats and oils, hardened animal and vegetable fats and oils, transesterified oils and fats of animal and vegetable fats, fractionated liquid oils and solid fats, and the like can be used. . Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used.

  As the powdered base material in the powdered fats and oils for bread making of the present invention, malto-oligosaccharides and lactose having a polymerization degree of 2 to 4 are used. The malto-oligosaccharide having a polymerization degree of 2 to 4 used as a powdered substrate is an oligosaccharide in which glucose is polymerized 2 to 4 by α-1,4 glycosidic bonds, and examples thereof include maltose, maltotriose and maltotetraose. The powdered fats and oils for bread making of the present invention preferably contain the above-mentioned maltooligosaccharide and lactose in a ratio by weight of maltooligosaccharide: lactose = 80: 20 to 20:80, particularly maltooligosaccharide: lactose = 70. : 30-30: 70 can be included to make a well-balanced bread such as moist feeling, softness, crispness, etc. When the bread is heated in a microwave oven, this powdered fat is used Since the effect is more exhibited also in the bread which baked frozen dough, it is preferable. In addition, it is desirable that malto-oligosaccharide is contained in the powdered oil / fat at 1% by weight or more.

  Other powdered base materials can be used in combination with the above-mentioned maltooligosaccharide and lactose in the powdery fat for bread making of the present invention. Other powdered base materials include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, gelatin, gum, dextrin and the like. Moreover, saccharides other than maltooligosaccharide and lactose can be used in combination. Examples of milk proteins include acid casein, rennet casein, sodium caseinate, and whey protein. Examples of starch include octenyl succinate starch, potato starch, corn starch, wheat starch, and tapioca starch. Examples of gums include xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, etc., and examples of dextrin include cyclodextrin, branched cyclodextrin, maltodextrin, etc. . Sugars other than malto-oligosaccharides and lactose can be used to the extent that they do not impair powdering characteristics, powder characteristics, baking characteristics, etc., such as monosaccharides such as glucose, fructose, galactose, sucrose, starch syrup, trehalose, etc. Is mentioned. Among the other powdered base materials, when dextrin and sodium caseinate are used in combination with maltooligosaccharide and lactose, the storage stability of the oil and fat of the powdered oil and fat is less likely to occur, the dispersibility when re-dissolved, It is preferable because the emulsion stability is further improved. When another powdered substrate is used in combination with maltooligosaccharide and lactose, the amount of the other powdered substrate used is preferably 10 to 50% by weight of the total amount of maltooligosaccharide and lactose.

  The polyglycerin condensed ricinoleic acid ester used as an emulsifier is obtained by esterifying ricinoleic acid and polyglycerin, and the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester has a degree of polymerization of 4 to 10. A monomer is preferred. The condensed ricinoleic acid is preferably one in which a 3-6 mer is ester-bonded. Glycerin organic acid fatty acid ester is a compound with a structure in which one or two fatty acids and organic acids are ester-bonded to glycerin. Reaction of glycerin monofatty acid ester with organic acid, transesterification of fat and oil with organic acid Alternatively, it can be obtained by reaction of glycerin, organic acid and fatty acid. Examples of the organic acid include acetic acid, lactic acid, succinic acid, diacetyltartaric acid, and citric acid. The constituent fatty acid of the glycerin organic acid fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid. As the glycerin organic acid fatty acid ester, different kinds of organic acids and fatty acids can be mixed and used. As the glycerin organic acid fatty acid ester used in the present invention, those in which the organic acid is succinic acid and diacetyltartaric acid are preferable from the viewpoints of texture, flavor and the like, and in particular, the organic acid is diacetyltartaric acid, which improves the crispness of bread and is more preferable. . The fatty acid constituting these esters is preferably a saturated fatty acid such as stearic acid. The content of the polyglycerin-condensed ricinoleic acid ester in the powder oil is preferably 0.1 to 10.0% by weight, more preferably 0.5 to 5.0% by weight. Further, the content of the glycerin organic acid fatty acid ester in the powdered fat is preferably 0.01 to 10.0% by weight, more preferably 0.1 to 10.0% by weight. If the polyglycerin-condensed ricinoleic acid ester content is less than 0.1% by weight, there is a risk that the texture will not be sufficiently obtained, and if it exceeds 10.0% by weight, the flavor may deteriorate. If the glycerin organic acid fatty acid ester content is less than 0.01% by weight, the emulsification stability after re-dissolution may deteriorate, and if it exceeds 10.0% by weight, There is a risk that the feeling may be sticky, and the crispness and melting of the mouth may worsen. Moreover, the mixing ratio of the polyglycerin condensed ricinoleic acid ester and the glycerin organic acid fatty acid ester is preferably 1: 0.5 to 3, more preferably 1: 0.5 to 2 by weight.

  The powdered fats and oils of the present invention are obtained by dry powdering an O / W emulsion containing edible fats and oils, malto-oligosaccharides and lactose as powdered base materials, polyglycerin condensed ricinoleic acid esters and glycerin organic acid fatty acid esters as emulsifiers. It is done. The O / W type emulsion can be obtained by first adding an oil phase to an aqueous phase, stirring the mixture with a homomixer or the like, and then homogenizing the mixture using a homogenizer or the like. When preparing the O / W type emulsion, the emulsifier may be contained in either or both of the aqueous phase and the oil phase. The powdered substrate can be used by adding to the aqueous phase. In preparing the O / W emulsion, the powdered substrate is preferably blended in an amount of 10 to 60% by weight. As a method for dry-pulverizing the O / W type emulsion, a generally known spray-drying method, vacuum freeze-drying method, vacuum drying method or the like can be used.

  The powdered fats and oils of the present invention may further contain a fragrance, an antioxidant and the like. Moreover, other emulsifiers other than polyglycerol condensed ricinoleic acid ester and glycerol organic acid fatty acid ester can also be used together. As other emulsifiers, glycerin monofatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be used, but glycerin monofatty acid ester and lecithin are preferable. When other emulsifiers other than polyglycerin condensed ricinoleic acid ester and glycerin organic acid fatty acid ester are used in combination, the proportion of the other emulsifier in the powdered fat is preferably 5 to 20% by weight. When bread is made using the powdered fats and oils of the present invention, adding about 1 to 20 parts by weight of the powdered fats and oils of the present invention with respect to 100 parts by weight of flour exhibits the characteristics more effectively. preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1-5, Comparative Examples 1-7
Powdered fats and oils were manufactured with the oil phase and water phase of the composition shown in Table 1. The oil phase was prepared by adding the emulsifiers shown in Table 1 after adjusting the temperature of the oil to 70 ° C. The aqueous phase was prepared by adjusting the temperature of water to 60 ° C. and adding the powdered substrate shown in Table 1. The oil phase was kept at 70 ° C., the aqueous phase was kept at 60 ° C., the whole amount of the oil phase was added to the aqueous phase while stirring with a homomixer, emulsified in an O / W type, and then 150 kg / cm ^{2 with} a homogenizer. It was homogenized by applying pressure, and after homogenization, it was pulverized with a spray dryer. Table 1 shows the evaluation of the state of the obtained powdered fats and oils.

* 1: Poem W-10 manufactured by Riken Vitamin
* 2: Poem B-10 manufactured by Riken Vitamin
* 3: Sakamoto Yakuhin Kogyo SY Grister CR-ED
* 4: Emergy MS made by Riken Vitamin
* 5: Lecithin M manufactured by Showa Sangyo Co., Ltd.
* 6: Corn syrup (DE = 28)
* 7: Fontera Alanate 180
* 8: The state of powdered fats and oils was visually confirmed and evaluated according to the following criteria.
○: The dry state is good, there is no exudation of fats and oils, and the fluidity is good.
Δ: The dry state is good, but there is a slight exudation of fats and oils, and the fluidity is slightly poor.
X: Insufficient drying or exudation of oil and fat, poor fluidity.

Using the above powdered fats and oils, bread, coppe bread, and confectionery bread were produced.
(1) Manufacture of bread The bread (Pullman type) was baked by the all-in-mix method with the composition shown below. Table 2 shows the sensory test results of the texture of the resulting bread.
Bread formulation Powerful powder 100 parts by weight Yeast 3.0 parts by weight Yeast food 0.1 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2.0 parts by weight Water 68 parts by weight Powdered fats and oils 6 parts by weight

* 9: The texture of bread was baked and stored for 1 day and 3 days at 20 ° C., and 10 panelists sampled it for sensory evaluation of the texture and crispness. The evaluation criteria are as follows.
Evaluation criteria for feeling of crispness and crispness of bread ◎: Eight or more out of 10 people judged to be good.
A: It was judged that 5 to 7 out of 10 people were good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.
(2) Production of coppe bread Using each powdered oil and fat, coppe bread (80 g divided) was baked by the all-in-mix method with the following composition, and stored at 5 ° C. overnight. The copper pan was heated in a microwave oven (500 W, 30 seconds), and weight change measurement and sensory evaluation were performed. The obtained evaluation results are shown in Table 2.
Coppé bread blended Powerful powder 80 parts by weight Soft flour 20 parts by weight Super white sugar 16 parts by weight Salt 1.5 parts by weight Nonfat dry milk 2 parts by weight Whole egg 10 parts by weight Powdered fat 10 parts by weight Yeast 3.5 parts by weight East food 0.1 parts by weight Water 55 parts by weight

* 10: Change in weight of cupe bread (water evaporation)
The weight change of the bread before and after microwave heating (500 W, 30 seconds) was measured.
Weight change rate (%) = (weight before heating−weight after heating) / weight before heating × 100
* 11: Texture of coppe bread Ten panelists performed sensory evaluations on soft bread after heating the coppe bread obtained by the above composition, moist feeling, and crispness. The evaluation criteria are as follows.
Evaluation standard of softness, moist feeling, and crispness of coppe bread ◎: Eight or more out of 10 people judged good.
A: It was judged that 5 to 7 out of 10 people were good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.

(3) Manufacture of confectionery bread Using each powdered oil and fat, a confectionery bread dough was prepared with the formulation shown below. This was molded (divided 50 g, round shape), and after quick freezing (-30 ° C), it was stored at -20 ° C for 10 days to obtain a frozen dough. This frozen dough was thawed at room temperature and fired after proofing. About the obtained sweet bun, volume was evaluated by specific volume and food texture was sensory evaluation. The obtained evaluation results are shown in Table 2.
Sweet bread combination Strong powder 100 parts by weight Super white sugar 15 parts by weight Salt 1.6 parts by weight Nonfat dry milk 3 parts by weight Whole egg 6 parts by weight Powdered fat 12 parts by weight Yeast 5 parts by weight Frozen dough modifier 1 part by weight Water 55 parts by weight As a dough modifier, Miyoshi Oil & Fats, Kuredin Frost Super was used.

* 12: Volume of confectionery bread Measured by the rapeseed substitution method, the specific volume of a non-frozen dough baked product and a frozen dough baked product prepared with the same composition, and the rate of decrease is calculated from the following formula. It was evaluated with.
Decrease rate = specific volume of frozen dough / specific volume of non-frozen dough ○: Decrease rate is 0.98 or more △: Decrease rate is 0.95 or more and less than 0.98 ×: Decrease rate is less than 0.95
* 13: Texture of confectionery bread 10 panelists performed sensory evaluation on the crispness and moist feeling of the confectionery bread obtained by the above composition. The rating criteria are as follows.
Evaluation criteria for crispness and crispness of sweet bread ◎: Eight or more out of 10 people judged good.
A: It was judged that 5 to 7 out of 10 people were good.
Δ: 3 to 4 out of 10 people judged good.
X: It was judged that 8 or more out of 10 people were not good.

Claims (3)

An edible oil and fat, a malto-oligosaccharide having a polymerization degree of 2 to 4 and lactose as a powdered base, and an O / W emulsion containing a polyglycerin condensed ricinoleic acid ester and a glycerin organic acid fatty acid ester as an emulsifier are dry powdered Powdered fat for bread making. The powdered fats and oils for breadmaking according to claim 1, comprising malto-oligosaccharide and lactose in a weight ratio of malto-oligosaccharide: lactose = 80: 20 to 20:80. The powdered fat for bread making according to claim 1 or 2, wherein the organic acid constituting the glycerin organic acid fatty acid ester is diacetyltartaric acid.