JP2009039076A - Oil and fat composition for preventing migration of water content in bakery food - Google Patents
Oil and fat composition for preventing migration of water content in bakery food Download PDFInfo
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- JP2009039076A JP2009039076A JP2007210037A JP2007210037A JP2009039076A JP 2009039076 A JP2009039076 A JP 2009039076A JP 2007210037 A JP2007210037 A JP 2007210037A JP 2007210037 A JP2007210037 A JP 2007210037A JP 2009039076 A JP2009039076 A JP 2009039076A
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- Prior art keywords
- dough
- oil
- bakery
- fat
- fat composition
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ベーカリー食品内水分移行抑制油脂組成物及びこれを使用したベーカリー食品の製造方法に関する。 TECHNICAL FIELD The present invention relates to a moisture transfer inhibiting oil / fat composition in bakery food and a method for producing a bakery food using the same.
菓子パン生地やデニッシュ生地等の内生地の上に、ビスケット生地やタルト生地等の外生地を載せ、焼成したベーカリー製品は、メロンパンと称されている。
このメロンパンは、内生地焼成部分と外生地焼成部分から構成されるものであるが、焼成直後から、内生地焼成部分から外生地焼成部分への水分移行が始まる。そのため、外生地焼成部分が、カリカリとした食感から経日的にべたついた食感となってしまうという欠点があった。
A bakery product obtained by placing an outer dough such as a biscuits dough or a tart dough on an inner dough such as confectionery bread dough or Danish dough is called melon bread.
This melon bread is composed of an inner dough baking portion and an outer dough baking portion, but immediately after baking, moisture transfer from the inner dough baking portion to the outer dough baking portion starts. For this reason, the fired portion of the outer dough has a drawback that the texture becomes sticky over time from the crunchy texture.
このような問題を解決するために、外生地にあたる上掛け生地について検討した先行技術として特許文献１〜３が挙げられる。 In order to solve such a problem, Patent Literatures 1 to 3 are listed as prior arts for examining a top fabric corresponding to an outer fabric.
特許文献１には、糖類、油脂類及び水を主成分とする乳化物生地において、油中水型乳化物、水中油型乳化物、油相及び水相が混在しているベーカリー用上掛け生地が開示されている。
しかし、特許文献１のベーカリー用上掛け生地は、糖類が必須原料であり、このようなベーカリー用上掛け生地を用いてベーカリー製品を製造すると、焼成後、経日的に糖類による泣きという現象により、上掛け部分がサクサクとした食感にならないという欠点があった。
Patent Document 1 discloses a bakery top dough in which a water-in-oil emulsion, an oil-in-water emulsion, an oil phase, and an aqueous phase are mixed in an emulsion dough mainly composed of sugars, fats and water. Is disclosed.
However, the bakery top dough of Patent Document 1 is an essential raw material for sugars, and when a bakery product is produced using such a bakery top dough, after baking, the phenomenon of crying due to saccharides is caused by aging. There was a drawback that the top part did not have a crisp texture.
特許文献２には、油脂１０〜２５質量％及び水分５〜３０質量％を含有し、該油脂の２０℃における固体脂含量が４０％以上であり且つ３５℃における固体脂含量が１０％以下であるベーカリー用上掛け生地が記載されている。
また特許文献３には、油脂と糖類を含有し、ＳＦＣ（固体脂含量）が２５℃で１０〜５０％、３５℃で３〜２５％である焼成用トッピング材が記載されている。
上記の特許文献１〜３は、いずれもベーカリー用上掛け生地又は焼成用トッピング材そのものに関するものであり、それぞれ特定の配合とするものである。そのため自由にベーカリー用上掛け生地や焼成用トッピング剤の配合を設計することはできなかった。
Patent Document 2 contains 10 to 25% by mass of fats and oils and 5 to 30% by weight of water, and the solid fat content at 20 ° C. of the fats and oils is 40% or more and the solid fat content at 35 ° C. is 10% or less. A bakery top dough is described.
Patent Document 3 describes a baking topping material containing fats and oils and having an SFC (solid fat content) of 10 to 50% at 25 ° C and 3 to 25% at 35 ° C.
Patent Documents 1 to 3 above all relate to a bakery top dough or a baking topping material itself, and each has a specific composition. Therefore, it was not possible to freely design the composition of the bakery top dough and the baking topping agent.
一方、特許文献４には、特定の組成を有する冷凍食品内水分移行抑制用油性組成物が開示されている。特許文献４に記載の冷凍食品内水分移行抑制用油性組成物は、冷凍食品に用いるのに適しているが、使用温度が異なるベーカリー食品で用いても、水分移行抑制効果を発揮することはできなかった。 On the other hand, Patent Document 4 discloses an oily composition for suppressing moisture migration in frozen food having a specific composition. The oily composition for suppressing moisture migration in frozen foods described in Patent Document 4 is suitable for use in frozen foods, but even when used in bakery foods having different operating temperatures, it can exert a moisture migration inhibiting effect. There wasn't.
従って、本発明は、外生地の配合を自由に設計することができ、焼成直後の外生地焼成部分のサクサクとした食感を、経日的に維持することができるベーカリー食品内水分移行抑制油脂組成物を提供することを課題とする。 Therefore, the present invention can freely design the composition of the outer dough, and can keep the crispy texture of the fired portion of the outer dough immediately after baking. It is an object to provide a composition.
本発明者らは鋭意検討を行った結果、油相中の特定温度における固体脂含量（ＳＦＣ）を特定の範囲とした油脂組成物がベーカリー食品内の水分移行抑制効果に優れることを見出した。
本発明は、油相の固体脂含量（ＳＦＣ）が２５℃で５５％以上、３５℃で６０％以下であることを特徴とするベーカリー食品内水分移行抑制油脂組成物を提供するものである。
As a result of intensive studies, the present inventors have found that an oil / fat composition having a solid fat content (SFC) at a specific temperature in an oil phase in a specific range is excellent in moisture migration inhibiting effect in bakery foods.
The present invention provides an oil-and-fat composition for suppressing moisture migration in bakery foods, wherein the solid fat content (SFC) of the oil phase is 55% or more at 25 ° C and 60% or less at 35 ° C.
また、本発明は、内生地の上に上記ベーカリー食品内水分移行抑制油脂組成物を載せ、さらに外生地を載せ、焼成するベーカリー食品の製造方法を提供するものである。
また、本発明は、内生地の上に外生地を載せ、さらに上記ベーカリー食品内水分移行抑制油脂組成物を載せ、焼成するベーカリー食品の製造方法を提供するものである。
また、本発明は、内生地の上に外生地を載せ、焼成したベーカリー食品の表面に、溶解した上記ベーカリー食品内水分移行抑制油脂組成物を塗布するベーカリー食品の製造方法を提供するものである。
Moreover, this invention provides the manufacturing method of the bakery food which mounts the said water | moisture-content suppression oil-fat composition in a bakery foodstuff on an inner dough, mounts an outer dough, and bakes it.
Moreover, this invention provides the manufacturing method of the bakery food which mounts an outer dough on an inner dough, mounts the said moisture transfer suppression oil-fat composition in a bakery food further, and bakes it.
In addition, the present invention provides a method for producing a bakery food, in which the outer dough is placed on the inner dough and the dissolved moisture-transferred fat composition in the bakery food is applied to the surface of the baked bakery food. .
本発明のベーカリー食品内水分移行抑制油脂組成物は、メロンパンのような外生地焼成部分と内生地焼成部分で構成されるベーカリー食品において、内生地焼成部分から外生地焼成部分への水分移行を抑制することが可能である。そのため、外生地焼成部分において焼成直後のカリカリとした食感を経日的に維持することが可能である。 The oil / fat composition for suppressing moisture migration in bakery food of the present invention suppresses moisture migration from the inner dough baked portion to the outer dough baked portion in a bakery food composed of an outer dough baked portion and an inner dough baked portion such as melon bread. Is possible. Therefore, it is possible to maintain the crunchy texture immediately after baking in the outer dough baking portion over time.
以下、本発明のベーカリー食品内水分抑制油脂組成物について詳細に説明する。
本発明のベーカリー食品内水分移行抑制油脂組成物は、油相の固体脂含量（以下ＳＦＣという）が２５℃で５５％以上、３５℃で６０％以下であることが必要である。
本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の２５℃のＳＦＣが５５％未満であると、ベーカリー生地にベーカリー食品内水分移行抑制油脂組成物を用いた際、ベーカリー食品内における水分移行抑制効果が得られにくいので好ましくない。又本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の３５℃のＳＦＣが６０％を超えると、ベーカリー食品内水分移行抑制油脂組成物を用いたベーカリー食品の口溶けが悪くなるので好ましくない。
Hereinafter, the moisture suppression fats and oils composition in bakery food of this invention is demonstrated in detail.
The oil and fat composition for suppressing moisture migration in bakery foods of the present invention requires that the solid fat content of the oil phase (hereinafter referred to as SFC) be 55% or more at 25 ° C and 60% or less at 35 ° C.
When the SFC at 25 ° C. of the oil phase is less than 55% in the bakery food moisture-inhibiting oil / fat composition of the present invention, when the bakery food-in-water moisture inhibiting oil / fat composition is used for the bakery dough, It is not preferable because it is difficult to obtain a moisture transfer inhibiting effect. In the bakery food moisture-inhibiting oil / fat composition of the present invention, when the SFC at 35 ° C. of the oil phase exceeds 60%, the bakery food using the moisture-inhibiting oil / ingredient composition in bakery foods is poorly melted. Absent.
本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の２０℃におけるＳＦＣは、好ましくは５８％以上、さらに好ましくは５８〜９５％、より好ましくは６５〜９５％、最も好ましくは６８〜９０％である。 In the oil / fat composition for suppressing moisture migration in the bakery food of the present invention, the SFC of the oil phase at 20 ° C. is preferably 58% or more, more preferably 58 to 95%, more preferably 65 to 95%, and most preferably 68 to 95%. 90%.
本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の２５℃におけるＳＦＣは、好ましくは５５〜９０％、さらに好ましくは６０〜８５％、最も好ましくは６０〜８０％である。 In the oil / fat composition for suppressing moisture migration in bakery foods of the present invention, the SFC of the oil phase at 25 ° C. is preferably 55 to 90%, more preferably 60 to 85%, and most preferably 60 to 80%.
本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の３０℃におけるＳＦＣは、好ましくは８０％以下、さらに好ましくは４５〜８０％、より好ましくは５０〜７５％、最も好ましくは５３〜７０％である。 In the oil and fat composition for suppressing moisture migration in bakery foods of the present invention, the SFC of the oil phase at 30 ° C. is preferably 80% or less, more preferably 45 to 80%, more preferably 50 to 75%, most preferably 53 to 70%.
本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の３５℃におけるＳＦＣは、好ましくは２０〜６０％、さらに好ましくは３０〜５５％、最も好ましくは３２〜４５％である。 In the oil / fat composition for suppressing moisture migration in bakery food of the present invention, the SFC of the oil phase at 35 ° C. is preferably 20 to 60%, more preferably 30 to 55%, and most preferably 32 to 45%.
本発明のベーカリー食品内水分移行抑制油脂組成物において、油相の４０℃におけるＳＦＣは、好ましくは５０％以下、さらに好ましくは３〜４５％、より好ましくは５〜３５％、最も好ましくは１０〜３０％である。 In the oil / fat composition for suppressing moisture migration in bakery food of the present invention, the SFC of the oil phase at 40 ° C. is preferably 50% or less, more preferably 3 to 45%, more preferably 5 to 35%, most preferably 10 to 10. 30%.
上記のＳＦＣは、次のようにして測定する。即ち、ベーカリー食品内水分移行抑制油脂組成物の油相を６０℃に３０分保持して完全に融解した後、０℃に３０分保持して固化させる。次いで、２５℃に３０分保持し、テンパリングを行い、その後、０℃に３０分保持し固化させた後、各測定温度に順次３０分保持した後、ＳＦＣを測定する。 The above SFC is measured as follows. That is, after the oil phase of the moisture transfer inhibiting oil / fat composition in a bakery food is completely melted by holding at 60 ° C. for 30 minutes, it is solidified by holding at 0 ° C. for 30 minutes. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, performs tempering, Then, after hold | maintaining and solidifying at 0 degreeC for 30 minutes, after hold | maintaining sequentially for 30 minutes at each measurement temperature, SFC is measured.
本発明のベーカリー食品内水分移行抑制油脂組成物では、該油相のＳＦＣを上記のような範囲とするために、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂に必要に応じてエステル交換、水素添加、異性化水添および分別の中から選ばれた１種又は２種以上の処理を施した加工油脂を使用することができる。さらに上記の各種動植物油脂や加工油脂と、脂肪酸及び／又は脂肪酸低級アルコールエステルを用いて製造したエステル交換油脂も使用することができる。本発明ではエステル交換油脂を用いるのが好ましい。 In the oil and fat composition for suppressing moisture migration in bakery foods of the present invention, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, Various oils and fats such as bean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, etc. Processed fats and oils that have been subjected to one or more treatments selected from transesterification, hydrogenation, isomerization hydrogenation and fractionation can be used for animal and vegetable fats and oils as necessary. Furthermore, the transesterified fats and oils manufactured using said various animal and vegetable fats and oils, processed fats and oils, and fatty acid and / or fatty acid lower alcohol ester can also be used. In the present invention, it is preferable to use transesterified fats and oils.
上記のエステル交換油脂としては、炭素数１４以下の飽和脂肪酸を含有する油脂と、炭素数１６以上の飽和脂肪酸を含有する油脂とを混合して油脂配合物とし、これをランダムエステル交換したランダムエステル交換油脂を１種又は２種以上用いることが好ましい。 As said transesterified oil and fat, fat and oil containing a saturated fatty acid having 14 or less carbon atoms and fat and oil containing a saturated fatty acid having 16 or more carbon atoms are mixed to obtain an oil and fat composition, and this is a random ester obtained by random transesterification It is preferable to use one or more types of exchange oils and fats.
上記の炭素数１４以下の飽和脂肪酸を含有する油脂は、その構成脂肪酸中に炭素数１４以下の飽和脂肪酸を３０〜１００質量％含有することが好ましく、６０〜１００質量％含有することがさらに好ましい。このような炭素数１４以下の飽和脂肪酸を含有する油脂の具体例としては、パーム核油、ヤシ油、ババス油、並びにこれらに対し硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの中の１種又は２種以上を用いることができる。本発明では、好ましくはパーム核油、ヤシ油を使用する。 The fat and oil containing a saturated fatty acid having 14 or less carbon atoms preferably contains 30 to 100% by mass, more preferably 60 to 100% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid. . Specific examples of such fats and oils containing a saturated fatty acid having 14 or less carbon atoms include palm kernel oil, coconut oil, babas oil, and one or more of curing, fractionation and transesterification of these oils. The oil and fat which performed operation can be mentioned, The 1 type (s) or 2 or more types can be used among these. In the present invention, palm kernel oil and palm oil are preferably used.
上記の炭素数１６以上の飽和脂肪酸を含有する油脂は、その構成脂肪酸中に炭素数１６以上の飽和脂肪酸を２０〜１００質量％含有することが好ましく、３０〜１００質量％含有することがさらに好ましい。このような炭素数１６以上の飽和脂肪酸を含有する油脂の具体例としては、パーム油、大豆油、ナタネ油、ラード、牛脂、並びにこれらに対し硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの中の１種又は２種以上を用いることができる。本発明では、好ましくは、パーム硬化油、大豆硬化油、ナタネ硬化油、さらに好ましくは、パーム極度硬化油、大豆極度硬化油、ナタネ極度硬化油を使用する。 The fat and oil containing a saturated fatty acid having 16 or more carbon atoms preferably contains 20 to 100% by mass, more preferably 30 to 100% by mass of a saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid. . Specific examples of such fats and oils containing saturated fatty acids having 16 or more carbon atoms include palm oil, soybean oil, rapeseed oil, lard, beef tallow, and one or two of hardening, fractionation and transesterification for these. The fats and oils which performed the operation | movement of the seed | species or more can be mentioned, The 1 type (s) or 2 or more types can be used among these. In the present invention, palm hardened oil, soybean hardened oil, rapeseed hardened oil is preferably used, and palm hardened oil, soybean hardened oil, rapeseed hardened oil is more preferably used.
上記油脂配合物における上記の構成脂肪酸中の炭素数１４以下の飽和脂肪酸の含有量は、好ましくは１５〜５５質量％、さらに好ましくは２０〜５５質量％、最も好ましくは、３０〜５０質量％であり、上記の構成脂肪酸中の炭素数１６以上の飽和脂肪酸の含有量は、好ましくは２０〜７０質量％、さらに好ましくは２５〜６５質量％、最も好ましくは３０〜６０質量％である。 The content of the saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid in the oil / fat blend is preferably 15 to 55% by mass, more preferably 20 to 55% by mass, and most preferably 30 to 50% by mass. The content of the saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid is preferably 20 to 70% by mass, more preferably 25 to 65% by mass, and most preferably 30 to 60% by mass.
上記油脂配合物には、その構成脂肪酸中における炭素数１４以下の飽和脂肪酸の含有量及び炭素数１６以上の飽和脂肪酸の含有量が上記の範囲であれば、その他の油脂を加えてもよい。その他の油脂としては、例えば、コーン油、米油、豚脂、カカオバター、並びにこれらに対し硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの中の１種又は２種以上を用いることができる。 If the content of the saturated fatty acid having 14 or less carbon atoms and the content of the saturated fatty acid having 16 or more carbon atoms in the constituent fatty acids are within the above ranges, other oils and fats may be added to the oil and fat blend. Examples of the other fats and oils include corn oil, rice oil, pork fat, cacao butter, and fats and oils obtained by subjecting these to one or more of curing, fractionation, and transesterification. , One or more of these can be used.
上記のランダムエステル交換油脂は、上述した油脂配合物に対し、ランダムエステル交換を行なうことにより得られる。該ランダムエステル交換の方法は、常法のリパーゼ等の酵素による方法でも、ナトリウムメチラート等のアルカリ触媒による方法でもよく、特に制限されるものではない。 Said random transesterified oil and fat is obtained by performing random transesterification with respect to the oil-and-fat mixture mentioned above. The random transesterification method may be a conventional method using an enzyme such as lipase or a method using an alkali catalyst such as sodium methylate, and is not particularly limited.
本発明のベーカリー食品内水分移行抑制油脂組成物には、このようにして得られたランダムエステル交換油脂を１種又は２種以上用いることができる。また本発明のベーカリー食品内水分移行抑制油脂組成物中における上記のランダムエステル交換油脂の含有量は、好ましくは３０質量％以上、さらに好ましくは５０質量％以上、最も好ましくは８０〜９９．５質量％である。 One or more kinds of random transesterified fats and oils thus obtained can be used in the oil and fat composition for suppressing moisture migration in bakery foods of the present invention. In addition, the content of the above random transesterified oil and fat in the moisture transfer inhibiting fat and oil composition in the bakery food of the present invention is preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 80 to 99.5% by mass. %.
本発明のベーカリー食品内水分移行抑制油脂組成物では、上記のランダムエステル交換油脂を用いる場合において、融点５０℃以上、好ましくは融点５５℃以上の油脂を好ましくは０．１〜１０質量％、さらに好ましくは０．５〜５質量％含有させることが望ましい。 In the oil composition for suppressing moisture migration in bakery foods of the present invention, when the above-mentioned random transesterified fat / oil is used, the oil / fat having a melting point of 50 ° C. or higher, preferably 55 ° C. or higher is preferably 0.1 to 10% by mass, Preferably it is 0.5 to 5 mass%.
上記の融点５０℃以上の油脂としては、融点が５０℃以上の油脂であればどのようなものでも使用することができる。具体的には原料油脂に対し、ヨウ素価が好ましくは１０以下、さらに好ましくは５以下、最も好ましくは１未満となるまで水素添加し、実質的に構成成分である不飽和脂肪酸をほぼ完全に飽和することによって得られる極度硬化油脂を１種又は２種以上使用することができる。 As the oil having a melting point of 50 ° C. or higher, any oil and fat having a melting point of 50 ° C. or higher can be used. Specifically, hydrogenation is performed until the iodine value of the raw material fat is preferably 10 or less, more preferably 5 or less, and most preferably less than 1, and the unsaturated fatty acid as a constituent component is substantially completely saturated. 1 type (s) or 2 or more types can be used for the extremely hardened fats and oils obtained by doing.
本発明では、上記極度硬化油脂を更に分別した硬部油、あるいは１種又は２種以上の極度硬化油脂をエステル交換したものを用いてもよく、上記極度硬化油脂と、飽和脂肪酸や飽和脂肪酸を主体とする部分グリセリド等とをエステル交換したものを用いてもよい。本発明では、これら全てを極度硬化油脂として扱う。
上記の極度硬化油脂としては、大豆、パーム油、菜種油及び魚油の極度硬化油脂、長鎖脂肪酸を多く含む油脂を原料油脂とした極度硬化油脂の中から選ばれた１種又は２種以上を使用するのが好ましい。
In this invention, you may use the hard part oil which fractionated the said extremely hardened oil and fat, or what transesterified 1 type, or 2 or more types of extremely hardened oil and fat. You may use what transesterified with the partial glyceride etc. which are main. In the present invention, all of these are treated as extremely hardened fats and oils.
As the above-mentioned extremely hardened fats and oils, one or two or more kinds selected from extremely hardened fats and oils made from soybeans, palm oil, rapeseed oil and fish oil, and fats and oils containing a lot of long chain fatty acids are used. It is preferable to do this.
本発明のベーカリー食品内水分移行抑制油脂組成物において、上記のランダムエステル交換油脂を用いる場合、ベーカリー食品内水分移行抑制油脂組成物の構成脂肪酸中の炭素数１４以下の飽和脂肪酸の含有量は、好ましくは５〜６０質量％、さらに好ましくは１０〜５０質量％、最も好ましくは１５〜４５質量％である。
また、本発明のベーカリー食品内水分移行抑制油脂組成物において、上記のランダムエステル交換油脂を用いる場合、ベーカリー食品内水分移行抑制油脂組成物の構成脂肪酸中の炭素数１６以上の飽和脂肪酸の含有量は、好ましくは４０〜９５質量％、さらに好ましくは５０〜９０質量％、最も好ましくは５０〜８０質量％である。
When using the above-mentioned random transesterified fats and oils in the bakery food moisture transfer inhibiting fat and oil composition of the present invention, the content of the saturated fatty acid having 14 or less carbon atoms in the constituent fatty acids of the bakery food moisture transfer inhibiting fat and oil composition is: Preferably it is 5-60 mass%, More preferably, it is 10-50 mass%, Most preferably, it is 15-45 mass%.
Moreover, in the water | moisture-content suppression inhibitory fats and oils composition in bakery foodstuff of this invention, when using said random transesterified fats and oils, content of a C16 or more saturated fatty acid in the constituent fatty acid of the moisture transition-suppressed fats and oils composition in bakery foodstuffs Is preferably 40 to 95% by mass, more preferably 50 to 90% by mass, and most preferably 50 to 80% by mass.
本発明のベーカリー食品内水分移行抑制油脂組成物において、トランス酸の含有量は少ないほうが好ましい。具体的には、トランス酸の含有量は、好ましくは４質量％以下、さらに好ましくは３質量％以下、最も好ましくは２質量％以下である。 In the oil / fat composition for suppressing moisture migration in the bakery food of the present invention, it is preferable that the content of trans acid is small. Specifically, the trans acid content is preferably 4% by mass or less, more preferably 3% by mass or less, and most preferably 2% by mass or less.
本発明のベーカリー食品内水分移行抑制油脂は、水相を含有しないことが好ましい。水相を含んでいると水分移行を抑制する効果が小さくなり、外生地を焼成した部分のサクサクとした食感を損ないやすくなる。 It is preferable that the water | moisture-content transfer suppression fats and oils in bakery foodstuff of this invention do not contain an aqueous phase. When the aqueous phase is contained, the effect of suppressing moisture transfer is reduced, and the crispy texture of the portion where the outer dough is baked is easily impaired.
本発明のベーカリー食品内水分移行抑制油脂組成物は、糖類を含有しないことが好ましい。糖類を含有するベーカリー食品内水分移行抑制油脂組成物を低水分の生地と高水分の生地で構成されるベーカリー生地で用い、焼成すると、焼成直後は低水分の生地の焼成部分の食感はサクサクとしているが、経日的にサクサクした食感が失われてしまう。 It is preferable that the moisture transfer suppression oil-fat composition in a bakery foodstuff of this invention does not contain saccharides. When using a bakery dough composed of low-moisture dough and high-moisture dough using a saccharide-containing moisture-inhibiting oil and fat composition in bakery foods, the texture of the baked portion of the low-moisture dough is crisp immediately after baking. However, the crunchy texture is lost over time.
上記の糖類としては、ブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、はちみつ、オリゴ糖、還元糖ポリデキストロース、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、還元乳糖、ソルビトール、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、トレハロース等が挙げられる。 Examples of the above saccharides include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructooligosaccharide, soybean Examples include oligosaccharides, galactooligosaccharides, dairy oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like.
さらに本発明では、スクラロース、ステビア、アスパルテーム、ソーマチン、サッカリン等の中から選ばれた１種又は２種以上の甘味料を含有しないことが好ましい。 Further, in the present invention, it is preferable not to contain one or more sweeteners selected from sucralose, stevia, aspartame, thaumatin, saccharin and the like.
本発明のベーカリー食品内水分移行抑制油脂組成物では、必要に応じて、他の成分として、乳化剤、増粘安定剤、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、着香料、乳製品、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、コーヒー、ナッツペースト、香辛料、ココアマス、ココアパウダー等の食品素材や食品添加物を使用しても良い。これらの他の成分は、本発明の効果を損なわない限り、任意に使用することができるが、好ましくは、本発明のベーカリー食品内水分移行抑制油脂組成物中、合計で５質量％以下となる範囲で使用する。 In the oil-and-fat composition for suppressing moisture migration in the bakery food of the present invention, if necessary, as other components, coloring agents such as emulsifiers, thickening stabilizers, β-carotene, caramel, red yeast rice pigment, tocopherols, tea extracts Antioxidants such as wheat protein and soy protein, flavoring, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, coffee, nut paste, spices, cocoa mass, cocoa powder, etc. Materials and food additives may be used. These other components can be arbitrarily used as long as the effects of the present invention are not impaired, but preferably 5% by mass or less in the bakery food moisture transfer inhibiting oil / fat composition of the present invention. Use with a range.
上記の乳化剤として、例えばグリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、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、プロピレングリコール脂肪酸エステル、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、ポリオキシエチレンソルビタンモノグリセリド等の合成乳化剤や、例えば大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の天然乳化剤が挙げられる。本発明では、これらの中から選ばれた１種又は２種以上を使用することができる。本発明では好ましくは構成脂肪酸が炭素数１２以上の飽和脂肪酸であるグリセリン脂肪酸エステル、さらに好ましくは炭素数１８〜２４の飽和脂肪酸であるグリセリン脂肪酸エステルを使用する。
上記の乳化剤の含有量は特に制限はないが、本発明のベーカリー食品内水分移行抑制油脂組成物中、好ましくは０〜１５質量％、さらに好ましくは０〜１０質量％、最も好ましくは０〜５質量％である。
Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Synthetic emulsifiers such as esters, sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride such as soybean lecithin, egg yolk Lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, And natural emulsifying agents such as fat globule membrane. In the present invention, one or more selected from these can be used. In the present invention, preferably, a glycerin fatty acid ester whose constituent fatty acid is a saturated fatty acid having 12 or more carbon atoms, more preferably a glycerin fatty acid ester which is a saturated fatty acid having 18 to 24 carbon atoms is used.
Although there is no restriction | limiting in particular in content of said emulsifier, Preferably it is 0-15 mass%, More preferably, it is 0-10 mass%, Most preferably, it is 0-5 in the moisture-transfer suppression oil-fat composition in bakery foodstuff of this invention. % By mass.
上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた１種又は２種以上を使用することができる。
上記増粘安定剤の含有量は、特に制限はないが、本発明のベーカリー食品内水分移行抑制油脂組成物中、好ましくは０〜１０質量％、さらに好ましくは０〜５質量％である。なお、本発明のベーカリー食品内水分移行抑制油脂組成物において、上記増粘安定剤が必要でなければ、増粘安定剤を用いなくてもよい。
Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch, and the like, and one or more selected from these can be used.
The content of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the moisture transfer-inhibiting oil / fat composition in the bakery food of the present invention. In the bakery food moisture-inhibiting oil / fat composition of the present invention, the thickening stabilizer may not be used unless the thickening stabilizer is required.
本発明のベーカリー食品内水分抑制油脂組成物の形態は、特に制限はないが、薄片状、フレーク状、立方体状、直方体状、角柱状、円柱状、半円柱状、球状等の小片状や粉末状で用いることができる。特に本発明ではフレーク状の形態で用いるのが好ましい。 The form of the moisture-suppressing oil-and-fat composition in the bakery food of the present invention is not particularly limited, but it may be in the form of small pieces such as flakes, flakes, cubes, cuboids, prisms, columns, semi-columns, spheres, etc. It can be used in powder form. In particular, in the present invention, it is preferably used in a flaky form.
次に本発明のベーカリー食品内水分移行抑制油脂組成物の好ましい製造方法について説明する。
まず配合する油脂を混合し、これに必要に応じて、その他の成分を添加する。そしてこれを必要により加熱溶解（６５〜７５℃）し、さらに冷却し、常温（１５〜２５℃）で固形状の本発明のベーカリー食品内水分移行抑制油脂組成物を得る。本発明のベーカリー食品内水分移行抑制油脂組成物は、フレーク状の形態とするのが好ましいが、フレーク状の形態とする場合は、上記の冷却をクーリングドラム等の冷却装置を用い、急冷することにより、フレーク状のベーカリー食品内水分移行抑制油脂組成物を得ることができる。
Next, the preferable manufacturing method of the moisture transfer suppression fats and oils composition in bakery food of this invention is demonstrated.
First, the fats and oils to be blended are mixed, and if necessary, other components are added. And this is heat-dissolved (65-75 degreeC) as needed, and it cools further, and obtains the moisture movement suppression oil-fat composition in a bakery foodstuff of this invention solid at normal temperature (15-25 degreeC). The moisture transfer inhibiting oil and fat composition in the bakery food of the present invention is preferably in the form of flakes, but when it is in the form of flakes, the cooling is performed rapidly using a cooling device such as a cooling drum. Thereby, the moisture transfer suppression oil-fat composition in a flaky bakery foodstuff can be obtained.
本発明のベーカリー食品内水分移行抑制油脂組成物は、次の３通りの方法で使用することができる。本発明では作業性の面から以下の１つめと２つめの方法で使用するのが好ましい。 The oil-and-fat composition for suppressing moisture migration in bakery foods of the present invention can be used in the following three ways. In the present invention, the following first and second methods are preferable from the viewpoint of workability.
１つめの方法としては、内生地の上に本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、さらに外生地を載せ、焼成するベーカリー食品の製造方法が挙げられる。詳しくは、（１）内生地の材料を混合し、フロア、成形、ベンチ等の工程を経た生地に、本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、ホイロをとり、その後、本発明のベーカリー食品内水分移行抑制油脂組成物の上に、あらかじめ製造しておいた外生地を載せ、焼成する方法、（２）内生地の材料を混合し、フロア、成形、ベンチ等の工程を経た生地に、本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、その上にあらかじめ製造しておいた外生地を載せ、ホイロをとり、焼成する方法、（３）内生地の材料を混合し、フロア、成形、ベンチ、ホイロ等の工程を経た生地に、本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、その上にあらかじめ製造しておいた外生地を載せ、焼成する方法をあげることができる。
なお、本発明において上記の内生地の上に外生地を載せるとは、載せる以外に包み込む場合も含むものとし、上記の内生地の上に本発明のベーカリー食品内水分移行抑制油脂組成物を載せるとは、ベーカリ食品内移行抑制油脂組成物を内生地全体にちりばめることである。
As the first method, a method for producing a bakery food in which the moisture transfer inhibiting oil / fat composition in the bakery food of the present invention is placed on the inner dough, and the outer dough is further placed and baked can be mentioned. Specifically, (1) The ingredients of the inner dough are mixed, the moisture transfer inhibiting oil / fat composition in the bakery food of the present invention is placed on the dough that has undergone the steps of floor, molding, bench, etc. A method of placing and baking the outer dough prepared in advance on the moisture transfer inhibiting oil / fat composition in bakery food, (2) mixing the ingredients of the inner dough, and passing through the steps of floor, molding, bench, etc. A method of placing the moisture-transfer-inhibiting oil / fat composition in the bakery food of the present invention on the dough, placing the outer dough prepared in advance on the dough, taking a proof and baking, and (3) mixing the ingredients of the inner dough , Floor, molding, bench, proofing, etc., the bakery food moisture transfer inhibiting oil and fat composition of the present invention is placed on the dough, and the prefabricated outer dough is placed thereon and baked. Can That.
In the present invention, placing the outer dough on the inner dough includes cases where the outer dough is wrapped in addition to placing the outer dough, and placing the moisture transfer inhibiting oil / fat composition of the present invention on the inner dough. Is to sprinkle the bakery food internal migration inhibiting oil and fat composition over the entire inner dough.
２つめの方法としては、内生地の上に外生地を載せ、さらに本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、焼成するベーカリー食品の製造方法が挙げられる。詳しくは、（１）内生地の材料を混合し、フロア、成形、ベンチ等の工程を経た生地に、あらかじめ製造しておいた外生地を載せ、さらにその上に本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、ホイロをとり、焼成する方法、（２）内生地の材料を混合し、フロア、成形、ベンチ等の工程を経た生地に、あらかじめ製造しておいた外生地を載せ、ホイロをとり、外生地の上に本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、焼成する方法、（３）内生地の材料を混合し、フロア、成形、ベンチ、ホイロ等の工程を経た生地に、あらかじめ製造しておいた外生地を載せ、さらにその上に本発明のベーカリー食品内水分移行抑制油脂組成物を載せ、焼成する方法である。
なお、本発明において上記の内生地の上に外生地を載せるとは、載せる以外に包み込む場合も含むものとし、上記の外生地の上に本発明のベーカリー食品内水分移行抑制油脂組成物を載せるとは、ベーカリ食品内移行抑制油脂組成物を外生地全体にちりばめることである。
The second method includes a method for producing a bakery food in which an outer dough is placed on the inner dough, and further, the moisture transfer inhibiting oil / fat composition of the present invention is placed and baked. Specifically, (1) The ingredients of the inner dough are mixed, the outer dough prepared in advance is placed on the dough that has undergone the steps of floor, molding, bench, etc., and the moisture transfer in the bakery food of the present invention is further placed thereon. A method of placing the control oil and fat composition, taking a proof and baking, (2) mixing the materials of the inner dough, placing the outer dough manufactured in advance on the dough that has undergone the steps of floor, molding, bench, etc. Take the proofer, place the moisture content inhibiting oil and fat composition in the bakery food of the present invention on the outer dough, and bake it, (3) mix the ingredients of the inner dough, and process the floor, molding, bench, proofing, etc. In this method, an outer dough produced in advance is placed on the passed dough, and the moisture transfer inhibiting oil / fat composition in the bakery food of the present invention is further placed thereon, followed by baking.
In the present invention, placing the outer dough on the inner dough includes the case of wrapping in addition to placing the outer dough, and placing the moisture transfer inhibiting oil / fat composition in the bakery food of the present invention on the outer dough. Is to disperse the bakery food internal migration inhibiting oil and fat composition over the entire outer dough.
３つめの方法としては、内生地の上に外生地を載せ、焼成したベーカリー食品の表面に、５５〜６５℃で溶解した本発明のベーカリー食品内水分移行抑制油脂組成物を塗布するベーカリー食品の製造方法が挙げられる。
なお、本発明において上記の内生地の上に外生地を載せるとは、載せる以外に包み込む場合も含むものとし、塗布するとは刷毛塗りや吹きつけを含むものとする。
As a third method, the outer dough is placed on the inner dough, and the bakery food in which moisture is suppressed at 55 to 65 ° C. is applied to the surface of the baked food. A manufacturing method is mentioned.
In the present invention, placing the outer fabric on the above-mentioned inner fabric includes cases where the outer fabric is wrapped other than placing, and applying includes including brushing and spraying.
本発明で用いる上記の内生地としては、例えばパン生地、練りパイ生地、折りパイ生地、デニッシュ生地、シュー生地、ケーキ生地、クラッカー生地、ワッフル生地等を挙げることができる。
本発明で用いる上記の外生地としては、例えばビスケット生地、タルト生地等を挙げることができる。また、本発明において内生地と外生地の合計１００質量部に対し、ベーカリー食品内水分移行抑制油脂組成物の添加割合は、好ましくは５〜２０質量部、さらに好ましくは７〜１８質量部、最も好ましくは８〜１６質量部である。
Examples of the inner dough used in the present invention include bread dough, kneaded pie dough, folded pie dough, Danish dough, shoe dough, cake dough, cracker dough, and waffle dough.
Examples of the outer fabric used in the present invention include biscuit fabric and tart fabric. In addition, in the present invention, the addition ratio of the moisture transfer inhibiting oil / fat composition in the bakery food is preferably 5 to 20 parts by mass, more preferably 7 to 18 parts by mass, with respect to a total of 100 parts by mass of the inner and outer doughs. Preferably it is 8-16 mass parts.
以下、本発明を実施例及び比較例により更に詳細に説明するが、本発明は、これらの実施例等により何ら制限されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.
〔エステル交換油脂Ａの製造〕
ヨウ素価１８で、構成脂肪酸中に炭素数１４以下の飽和脂肪酸を６５質量％含有するパーム核油６０質量部と、ヨウ素価０で、構成脂肪酸中に炭素数１６以上の飽和脂肪酸を４５質量％含有するパーム油の極度硬化油４０質量部とを７０℃にて混合溶解して得た油脂配合物を、ナトリウムメチラートを触媒として、ランダムエステル交換を行なった後、漂白（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行い、エステル交換油脂Ａを得た。
なお、上記の油脂配合物における炭素数１４以下の飽和脂肪酸の含有量は４３質量％、炭素数１６以上の飽和脂肪酸の含有量は５７質量％であった。
[Production of transesterified fat / oil A]
60 parts by mass of palm kernel oil having an iodine value of 18 and 65% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid, and 45% by mass of a saturated fatty acid having an iodine value of 0 and having 16 or more carbon atoms in the constituent fatty acid The fat composition obtained by mixing and dissolving 40 parts by mass of the extremely hardened oil of palm oil at 70 ° C. was subjected to random transesterification using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 C., reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 2 Pa or less) to obtain transesterified fat / oil A It was.
The content of the saturated fatty acid having 14 or less carbon atoms in the above oil and fat composition was 43% by mass, and the content of the saturated fatty acid having 16 or more carbon atoms was 57% by mass.
〔エステル交換油脂Ｂの製造〕
ヨウ素価１８で、構成脂肪酸中に炭素数１４以下の飽和脂肪酸を６５質量％含有するパーム核油７５質量部と、ヨウ素価０で、構成脂肪酸中に炭素数１６以上の飽和脂肪酸を４５質量％含有するナタネ極度硬化油２５質量部とを７０℃にて混合溶解して得た油脂配合物を、ナトリウムメチラートを触媒として、ランダムエステル交換を行なった後、漂白（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行ない、エステル交換油脂Ｂを得た。
なお、上記の油脂配合物における炭素数１４以下の飽和脂肪酸の含有量は４４質量％、炭素数１６以上の飽和脂肪酸の含有量は５６質量％であった。
[Production of transesterified oil B]
75 parts by mass of palm kernel oil having an iodine value of 18 and 65% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid, and 45% by mass of a saturated fatty acid having an iodine value of 0 and having 16 or more carbon atoms in the constituent fatty acid An oil and fat composition obtained by mixing and dissolving 25 parts by mass of rapeseed extremely hardened oil contained at 70 ° C. was subjected to random transesterification using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., Deodorization (under reduced pressure of 9.3 × 10 2 Pa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing under reduced pressure of 4.0 × 10 2 Pa or less) was carried out to obtain a transesterified oil and fat B.
In addition, the content of saturated fatty acids having 14 or less carbon atoms in the above fat and oil blend was 44 mass%, and the content of saturated fatty acids having 16 or more carbon atoms was 56 mass%.
〔エステル交換油脂Ｃの製造〕
ヨウ素価１８で、構成脂肪酸中に炭素数１４以下の飽和脂肪酸を６５質量％含有するパーム核油５０質量部と、ヨウ素価０で、構成脂肪酸中に炭素数１６以上の飽和脂肪酸を４５質量％含有するナタネ極度硬化油５０質量部とを７０℃にて混合溶解して得た油脂配合物を、ナトリウムメチラートを触媒として、ランダムエステル交換を行なった後、漂白（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行ない、エステル交換油脂Ｃを得た。
なお、上記の油脂配合物における炭素数１４以下の飽和脂肪酸の含有量は４１質量％、炭素数１６以上の飽和脂肪酸の含有量は５９質量％であった。
[Production of transesterified oil C]
50 parts by mass of palm kernel oil having an iodine value of 18 and 65% by mass of a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid, and 45% by mass of a saturated fatty acid having an iodine value of 0 and having 16 or more carbon atoms in the constituent fatty acid An oil and fat composition obtained by mixing and dissolving 50 parts by mass of rapeseed extremely hardened oil at 70 ° C. was subjected to random transesterification using sodium methylate as a catalyst, and then bleached (white clay 3%, 85 ° C., Deodorization (under reduced pressure of 9.3 × 10 2 Pa or less) and deodorization (250 ° C., 60 minutes, 5% steam blowing under reduced pressure of 4.0 × 10 2 Pa or less) was carried out to obtain a transesterified oil C.
The content of the saturated fatty acid having 14 or less carbon atoms in the above oil and fat composition was 41% by mass, and the content of the saturated fatty acid having 16 or more carbon atoms was 59% by mass.
（実施例１）
エステル交換油脂Ａ９９質量％、パーム極度硬化油１質量％を７０℃にて混合溶解し、これをクーリングドラムを用いて冷却し、フレーク状のベーカリー食品内水分移行抑制油脂組成物１を得た。
得られたベーカリー食品内水分移行抑制油脂組成物１は、ＳＦＣが、２０℃で７２％、２５℃で６４％、３０℃で５５％、３５℃で３７％、４０℃で１４％であり、炭素数１４以下の飽和脂肪酸の含有量が４３質量％、炭素数１６以上の飽和脂肪酸の含有量が５７質量％、トランス酸の含有量が０．１質量％であった。
(Example 1)
The transesterified fat / oil A 99% by mass and palm extremely hardened oil 1% by mass were mixed and dissolved at 70 ° C. and cooled using a cooling drum to obtain a moisture transfer inhibiting oil / fat composition 1 in flaky bakery food.
The resulting bakery food moisture transfer inhibiting fat and oil composition 1 has an SFC of 72% at 20 ° C, 64% at 25 ° C, 55% at 30 ° C, 37% at 35 ° C, 14% at 40 ° C, The content of saturated fatty acids having 14 or less carbon atoms was 43% by mass, the content of saturated fatty acids having 16 or more carbon atoms was 57% by mass, and the content of trans acid was 0.1% by mass.
（実施例２）
エステル交換油脂Ｂ３０質量％、エステル交換油脂Ｃ６９質量％、パーム極度硬化油１質量％を７０℃にて混合溶解し、これをクーリングドラムを用いて冷却し、フレーク状のベーカリー食品内水分移行抑制油脂組成物２を得た。
得られたベーカリー食品内水分移行抑制油脂組成物２は、ＳＦＣが、２０℃で７３％、２５℃で６６％、３０℃で５６％、３５℃で３８％、４０℃で１３％であり、炭素数１４以下の飽和脂肪酸の含有量が４１質量％、炭素数１６以上の飽和脂肪酸の含有量が５８質量％、トランス酸の含有量が０．２質量％であった。
(Example 2)
30 mass% of transesterified oil and fat B, 69 mass% of transesterified oil and fat C, and 1 mass% of palm extremely hardened oil are mixed and dissolved at 70 ° C., and this is cooled using a cooling drum to prevent moisture migration in flaky bakery foods. Composition 2 was obtained.
The resulting bakery food moisture migration inhibiting oil and fat composition 2 has an SFC of 73% at 20 ° C, 66% at 25 ° C, 56% at 30 ° C, 38% at 35 ° C, 13% at 40 ° C, The content of saturated fatty acids having 14 or less carbon atoms was 41% by mass, the content of saturated fatty acids having 16 or more carbon atoms was 58% by mass, and the content of trans acid was 0.2% by mass.
（実施例３）
パーム油(ヨウ素価５３)と菜種油(ヨウ素価１１６)とを１：１(質量比)の割合で混合した油３００ｇ、市販のニッケル触媒(日産ガードラー触媒製、商品名「G-95E」、ニッケル含量22%)１．０５ｇ及びメチニオン６０ｍｇを、７５０ｍｌのオートクレーブ中に投入し、温度２００℃、水素圧１９．６×１０4Ｐａ、水素流量０．５ｌ／分、攪拌速度５００ｒｐｍの条件で異性化水素添加を行い、異性化水添油を得た。
得られた異性化水添油を７０℃にて混合溶解し、これをクーリングドラムを用いて冷却し、フレーク状のベーカリー食品内水分移行抑制油脂組成物３を得た。
得られたベーカリー食品内水分移行抑制油脂組成物３は、ＳＦＣが、２０℃で７０％、２５℃で６５％、３０℃で５５％、３５℃で３５％、４０℃で１５％であり、トランス酸含量が５０質量％であった。
(Example 3)
300 g of oil in which palm oil (iodine number 53) and rapeseed oil (iodine number 116) are mixed at a ratio of 1: 1 (mass ratio), a commercially available nickel catalyst (manufactured by Nissan Gardler Catalyst, trade name “G-95E”, nickel (Content 22%) 1.05 g and 60 mg of methinion were put into a 750 ml autoclave and isomerized under the conditions of a temperature of 200 ° C., a hydrogen pressure of 19.6 × 10 4 Pa, a hydrogen flow rate of 0.5 l / min, and a stirring speed of 500 rpm. Hydrogenation was performed to obtain an isomerized hydrogenated oil.
The obtained isomerized hydrogenated oil was mixed and dissolved at 70 ° C., and this was cooled using a cooling drum to obtain a moisture transfer inhibiting oil / fat composition 3 in a flaky bakery food.
The resulting bakery food moisture transfer inhibiting fat and oil composition 3 has an SFC of 70% at 20 ° C, 65% at 25 ° C, 55% at 30 ° C, 35% at 35 ° C, 15% at 40 ° C, The trans acid content was 50% by mass.
（比較例１）
パームオレイン９９．９質量％、ステアリン酸モノグリセリド０．１質量％を７０℃にて混合溶解し、これをクーリングドラムを用いて冷却したが、フレーク状ではなくペースト状のベーカリー食品内水分移行抑制油脂組成物４を得た。得られたベーカリー食品内水分移行抑制油脂組成物４は、ＳＦＣが、２０℃で５．３％、２５℃で０．１％、３５℃で０％であり、トランス酸の含有量が１質量％であった。
(Comparative Example 1)
Palm olein 99.9% by mass and stearic acid monoglyceride 0.1% by mass were mixed and dissolved at 70 ° C., and this was cooled using a cooling drum. Composition 4 was obtained. The resulting bakery food moisture migration inhibiting fat / oil composition 4 had an SFC of 5.3% at 20 ° C, 0.1% at 25 ° C, 0% at 35 ° C, and a trans acid content of 1 mass. %Met.
（比較例２）
パームオレイン９９．９質量％、ステアリン酸モノグリセリド０．１質量％を７０℃にて混合溶解したものを５０質量部、ココア１０質量部、砂糖３９．６５質量部、レシチン０．３質量部、バニラフレーバー０．０５質量部を用いてチョコレートを作製した。これを溶解し、クーリングドラムを用いて冷却したが、フレーク状ではなく、ペースト状のベーカリー食品内水分移行抑制油脂組成物５を得た。
得られたベーカリー食品内水分移行抑制油脂組成物５は、ＳＦＣが、２０℃で２％、２５℃で０％、３５℃で０％であり、トランス酸の含有量が０．５質量％であった。
(Comparative Example 2)
50 parts by mass of 99.9% by mass of palm olein and 0.1% by mass of monoglyceride stearate mixed and dissolved at 70 ° C., 10 parts by mass of cocoa, 39.65 parts by mass of sugar, 0.3 part by mass of lecithin, vanilla Chocolate was prepared using 0.05 part by mass of flavor. Although this was melt | dissolved and it cooled using the cooling drum, not the flake form but the paste-like bakery food in-food-moisture transfer fat-and-oil composition 5 was obtained.
The resulting bakery food moisture transfer inhibiting fat / oil composition 5 has an SFC of 2% at 20 ° C, 0% at 25 ° C, 0% at 35 ° C, and a trans acid content of 0.5% by mass. there were.
以下の実施例４〜１２及び比較例３〜８では、実施例１〜３及び比較例１〜２で得られたベーカリー食品内水分移行抑制油脂組成物と、下記の＜内生地（パン生地）の配合と製法＞に従って製造した内生地と、下記の＜外生地（ビスケット生地）の配合と製法＞に従って製造した外生地とを用いて、ベーカリ食品（メロンパン）を製造した。 In Examples 4 to 12 and Comparative Examples 3 to 8 below, the edible fat and oil composition in a bakery food obtained in Examples 1 to 3 and Comparative Examples 1 to 2 and the following <inner dough (bread dough) Bakery food (melon bread) was manufactured using the inner dough manufactured according to <Combination and manufacturing method> and the outer dough manufactured according to the following <Composition and manufacturing method of outer dough (biscuit dough)>.
＜内生地（パン生地）の配合と製法＞
（中種配合）
強力粉 ７０ 質量部
イースト ３ 質量部
イーストフード ０．１ 質量部
上白糖 ３ 質量部
全卵 ６ 質量部
水 ３４ 質量部
（中種工程）
ミキシング 低速２分中速３分
捏上温度 ２６℃
発酵条件 ２８℃、２時間
（本捏配合）
強力粉 ３０ 質量部
食塩 １．２ 質量部
上白糖 ２０ 質量部
脱脂粉乳 ２ 質量部
全卵 ６ 質量部
練り込み用油脂（マーガリン）１４ 質量部
水 １２ 質量部
（本捏工程）
ミキシング 低速３分中速４分高速１分ミキシング後、練り込み用油脂
を投入し、さらに低速２分中速３分高速１分ミキシグ
捏上温度 ２８℃
フロアータイム ３０分
分割 ６０ｇ
ベンチタイム ３０分
成形 丸めなおし
ホイロ条件 ３６℃、７５％ＲＨ、６０分
焼成条件 １９０℃、１５分
<Inner dough (bread dough) formulation and manufacturing method>
(Medium seed mix)
Powerful powder 70 parts by weight Yeast 3 parts by weight East food 0.1 part by weight Upper white sugar 3 parts by weight Whole egg 6 parts by weight Water 34 parts by weight (middle seed process)
Mixing Low speed 2 minutes Medium speed 3 minutes 捏 Up temperature 26 ℃
Fermentation condition 28 ℃, 2 hours
Powerful powder 30 parts by weight Salt 1.2 parts by weight Upper white sugar 20 parts by weight Nonfat dry milk 2 parts by weight Whole egg 6 parts by weight Oil and fat for kneading (margarine) 14 parts by weight Water 12 parts by weight (main step)
Mixing Low speed 3 minutes Medium speed 4 minutes High speed 1 minute After mixing, fats and oils for kneading
, Low speed 2 minutes, medium speed 3 minutes, high speed 1 minute mixing グ Up temperature 28 ℃
Floor time 30 minutes Split 60g
Bench time 30 minutes Molding Re-rolling Proof conditions 36 ° C, 75% RH, 60 minutes Firing conditions 190 ° C, 15 minutes
＜外生地（ビスケット生地）の配合と製法＞
（配合）
薄力粉 １００ 質量部
ベーキングパウダー １ 質量部
上白糖 ６０ 質量部
食塩 ０．４ 質量部
脱脂粉乳 ３ 質量部
全卵 ２５ 質量部
マーガリン ４０ 質量部
（製法）
１ 上白糖とマーガリンをビーターで混合し、クリーム状にする。
２ 全卵を２〜３回に分けて１に加え、混合する。
３ 篩った薄力粉、ベーキングパウダー、脱脂粉乳、食塩を加え、均一になるまで混合する。
<Composition and production method of outer fabric (biscuit fabric)>
(Combination)
Soft flour 100 parts by weight Baking powder 1 part by weight Upper white sugar 60 parts by weight Salt 0.4 parts by weight Nonfat dry milk 3 parts by weight Whole egg 25 parts by weight Margarine 40 parts by weight (Production method)
1 Mix white sugar and margarine in a beater to make a cream.
2 Add whole egg in 1 to 2 portions and mix.
3 Add sifted flour, baking powder, skim milk powder and salt, and mix until uniform.
（実施例４）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）の上に、フレーク状のベーカリー食品内水分移行抑制油脂組成物１の８ｇを均一になるように載せ、これをビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
Example 4
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, 8 g of the moisture transfer inhibiting oil / fat composition 1 in the flaky bakery food is placed uniformly on the bread dough (inner dough), wrapped in 40 g of biscuit dough (outer dough), and the closing eyes are down. And put it on the top board. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. The evaluation of the obtained melon bread is shown in Table 1.
（実施例５）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。さらにビスケット生地（外生地）の上にフレーク状のベーカリー食品内水分移行抑制油脂組成物１の８ｇを均一になるように載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Example 5)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. Furthermore, 8 g of the moisture transfer inhibiting oil / fat composition 1 in the flaky bakery food product was uniformly placed on the biscuit dough (outer dough). And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. The evaluation of the obtained melon bread is shown in Table 1.
（実施例６）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。焼成後、フレーク状のベーカリー食品内水分移行抑制油脂組成物１の８ｇを６０℃に加熱して溶解し、これをメロンパンの表面に刷毛で塗布した。得られたメロンパンの評価を表１に示した。
(Example 6)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. After baking, 8 g of the moisture transfer inhibiting oil / fat composition 1 in flaky bakery food was dissolved by heating to 60 ° C., and this was applied to the surface of the melon pan with a brush. The evaluation of the obtained melon bread is shown in Table 1.
（実施例７）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）の上に、フレーク状のベーカリー食品内水分移行抑制油脂組成物２の８ｇを均一になるように載せ、これをビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Example 7)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, 8 g of the moisture transfer inhibiting oil / fat composition 2 in the flaky bakery food product is uniformly placed on the bread dough (inner dough), wrapped in 40 g of biscuit dough (outer dough), and the closing eyes are down. And put it on the top board. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. The evaluation of the obtained melon bread is shown in Table 1.
（実施例８）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）をビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件でホイロを行った。次にビスケット生地（外生地）の上にフレーク状のベーカリー食品内水分移行抑制油脂組成物２の８ｇを均一になるように載せ、上記のパン生地の本捏工程に記載の条件で焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Example 8)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. The bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And the proofing was performed on the conditions as described in the main baking process of said bread dough. Next, 8 g of the moisture transfer inhibiting oil / fat composition 2 in the flaky bakery food is uniformly placed on the biscuit dough (outer dough), and baking is performed under the conditions described in the above-mentioned bread dough process. I got melon bread. The evaluation of the obtained melon bread is shown in Table 1.
（実施例９）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）をビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。焼成後、フレーク状のベーカリー食品内水分移行抑制油脂組成物２の８ｇを６０℃に加熱して溶解し、これをメロンパンの表面に刷毛で塗布した。得られたメロンパンの評価を表１に示した。
Example 9
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. The bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. After baking, 8 g of the moisture transfer inhibiting oil / fat composition 2 in flaky bakery food was dissolved by heating to 60 ° C., and this was applied to the surface of the melon pan with a brush. The evaluation of the obtained melon bread is shown in Table 1.
（実施例１０）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）の上に、フレーク状のベーカリー食品内水分移行抑制油脂組成物３の８ｇを均一になるように載せ、これをビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Example 10)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, 8 g of the moisture transfer inhibiting oil / fat composition 3 in the flaky bakery food product is uniformly placed on the bread dough (inner dough), wrapped with 40 g of biscuit dough (outer dough), and the eyes closed. And put it on the top board. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. The evaluation of the obtained melon bread is shown in Table 1.
（実施例１１）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロを行った。次にビスケット生地（外生地）の上にフレーク状のベーカリー食品内水分移行抑制油脂組成物３の８ｇを均一になるように載せ、上記のパン生地の本捏工程に記載の条件で焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Example 11)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And the proofing was performed on the conditions as described in the main baking process of said bread dough. Next, 8 g of the moisture transfer inhibiting oil / fat composition 3 in the flaky bakery food is placed uniformly on the biscuit dough (outer dough), and baked under the conditions described in the main baking process of the bread dough, I got melon bread. The evaluation of the obtained melon bread is shown in Table 1.
（実施例１２）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。焼成後、フレーク状のベーカリー食品内水分移行抑制油脂組成物３の８ｇを６０℃に加熱して溶解し、これをメロンパンの表面に刷毛で塗布した。得られたメロンパンの評価を表１に示した。
Example 12
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. After baking, 8 g of the flaky bakery food moisture transfer inhibiting oil and fat composition 3 was dissolved by heating to 60 ° C., and this was applied to the surface of the melon pan with a brush. The evaluation of the obtained melon bread is shown in Table 1.
（比較例３）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）の上に、ペースト状のベーカリー食品内水分移行抑制油脂組成物４の８ｇを均一になるように載せ、これをビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Comparative Example 3)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, 8 g of the moisture transfer inhibiting oil / fat composition 4 in paste-like bakery food is uniformly placed on the bread dough (inner dough), wrapped with 40 g of biscuit dough (outer dough), and the closing eyes are down. And put it on the top board. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. The evaluation of the obtained melon bread is shown in Table 1.
（比較例４）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件でホイロを行った。次にビスケット生地（外生地）の上にペースト状のベーカリー食品内水分移行抑制油脂組成物４の８ｇを均一になるように載せ、上記のパン生地の本捏工程に記載の条件で焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Comparative Example 4)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And the proofing was performed on the conditions as described in the main baking process of said bread dough. Next, 8 g of the moisture transfer inhibiting oil / fat composition 4 in paste-like bakery food is uniformly placed on the biscuit dough (outer dough), and baked under the conditions described in the above-mentioned bread dough process, I got melon bread. The evaluation of the obtained melon bread is shown in Table 1.
（比較例５）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。焼成後、ペースト状のベーカリー食品内水分移行抑制油脂組成物４の８ｇを６０℃に加熱して溶解し、これをメロンパンの表面に刷毛で塗布した。得られたメロンパンの評価を表１に示した。
(Comparative Example 5)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. After baking, 8 g of the paste-like bakery food moisture transfer inhibiting oil / fat composition 4 was dissolved by heating to 60 ° C., and this was applied to the surface of the melon bread with a brush. The evaluation of the obtained melon bread is shown in Table 1.
（比較例６）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）の上に、ペースト状のベーカリー食品内水分移行抑制油脂組成物５の８ｇを均一になるように載せ、これをビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Comparative Example 6)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, 8 g of the moisture transfer inhibiting oil / fat composition 5 in the paste-like bakery food product is uniformly placed on the bread dough (inner dough), wrapped in 40 g of biscuits dough (outer dough), and the closing eyes are down. And put it on the top board. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. The evaluation of the obtained melon bread is shown in Table 1.
（比較例７）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件でホイロを行った。次にビスケット生地（外生地）の上にペースト状のベーカリー食品内水分移行抑制油脂組成物５の８ｇを均一になるように載せ、上記のパン生地の本捏工程に記載の条件で焼成を行い、メロンパンを得た。得られたメロンパンの評価を表１に示した。
(Comparative Example 7)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And the proofing was performed on the conditions as described in the main baking process of said bread dough. Next, 8 g of the paste-like bakery food moisture transfer inhibiting oil / fat composition 5 is placed on the biscuit dough (outer dough) so as to be uniform, and baked under the conditions described in the above-mentioned bread dough process. I got melon bread. The evaluation of the obtained melon bread is shown in Table 1.
（比較例８）
パン生地（内生地）を上記の配合と製法にて本捏工程の成形の丸めなおしまで行った。そしてパン生地（内生地）を、ビスケット生地（外生地）４０ｇで包み込み、閉じ目を下にして天板の上に載せた。そして上記のパン生地の本捏工程に記載の条件で、ホイロ、焼成を行い、メロンパンを得た。焼成後、ペースト状のベーカリー食品内水分移行抑制油脂組成物５の８ｇを６０℃に加熱して溶解し、これをメロンパンの表面に刷毛で塗布した。得られたメロンパンの評価を表１に示した。
(Comparative Example 8)
The bread dough (inner dough) was subjected to re-rolling of the molding in the main koji process by the above blending and manufacturing method. Then, the bread dough (inner dough) was wrapped with 40 g of biscuit dough (outer dough) and placed on the top plate with the closed eyes down. And baked and baked on the conditions as described in the main baking process of said bread dough, and the melon bread was obtained. After baking, 8 g of the moisture transfer inhibiting oil / fat composition 5 in paste-like bakery food was dissolved by heating to 60 ° C., and this was applied to the surface of the melon bread with a brush. The evaluation of the obtained melon bread is shown in Table 1.
＜メロンパンの製造試験＞
実施例および比較例で得られたメロンパンの食感を下記評価方法に従って評価した。評価結果を表１に示す。
（評価方法）
得られたメロンパンを包装した後、２８℃の恒温器に保管し、外生地であるビスケット生地焼成部分の食感を、焼成から１時間後、１２時間後、２４時間後及び４８時間後それぞれにおいて、下記評価基準で評価した。
・評価基準
◎：カリカリした食感が極めて良好である。
○：カリカリした食感である。
△：歯切れが悪く、ねちゃつき感があり、カリカリした食感が不良である。
×：べとつき感があり、カリカリした食感が極めて不良である。
<Production test of melon bread>
The texture of the melon bread obtained in Examples and Comparative Examples was evaluated according to the following evaluation method. The evaluation results are shown in Table 1.
(Evaluation methods)
After packaging the obtained melon bread, store it in a thermostatic chamber at 28 ° C., and the texture of the biscuit dough baking part as the outer dough is 1 hour, 12 hours, 24 hours and 48 hours after baking, respectively. Evaluation was performed according to the following evaluation criteria.
-Evaluation criteria A: The crunchy texture is very good.
○: Crispy texture.
(Triangle | delta): The crispness is bad, there is a feeling of stickiness, and the crispy texture is bad.
X: There is a sticky feeling and the crunchy texture is extremely poor.
パン生地（内生地）の上に、油相のＳＦＣが２５℃で５５％以上、３５℃で６０％であり、糖類を含まない本発明のベーカリー食品内水分移行抑制油脂組成物１〜３を載せ、これをビスケット生地（外生地）で包み込み、閉じ目を下にして焼成したメロンパン（実施例４、実施例７、実施例１０）は、焼成後、２４時間経ってもカリカリとした食感が極めて良好であった。
パン生地（内生地）をビスケット生地（外生地）で包み込み、閉じ目を下にし、さらに油相のＳＦＣが２５℃で５５％以上、３５℃で６０％であり、糖類を含まない本発明のベーカリー食品内水分移行抑制油脂組成物１〜３をビスケット生地の上に載せて焼成したメロンパン（実施例５、実施例８、実施例１１）は、焼成後、２４時間経ってもカリカリとした食感が極めて良好であった。
パン生地（内生地）をビスケット生地（外生地）で包み、綴じ目を下にし、焼成したメロンパンの表面に、油相のＳＦＣが２５℃で５５％以上、３５℃で６０％であり、糖類を含まない本発明のベーカリー食品内水分移行抑制油脂組成物１〜３を溶解したものを塗布したメロンパン（実施例６、実施例９、実施例１２）は、焼成後、１２時間経ってもカリカリとした食感が極めて良好であった。
一方、油相のＳＦＣが２５℃で０．１％、３５℃で０％であるベーカリー食品内水分移行抑制油脂組成物４を用いて製造したメロンパン（比較例３〜５）は、焼成後、１時間後で歯切れが悪く、ネチャつき感があり、カリカリした食感が不良となってしまった。
また油相のＳＦＣが２５℃で０％、３５℃で０％であるベーカリー食品内水分移行抑制油脂組成物５を用いて製造したメロンパン（比較例６〜８）は、焼成後、１時間後で歯切れが悪く、ネチャつき感があり、カリカリした食感が不良となってしまった。
On the bread dough (inner dough), SFC of the oil phase is 55% or more at 25 ° C. and 60% at 35 ° C., and the oil composition 1 to 3 in which moisture migration is suppressed in the bakery food of the present invention containing no sugar. The melon breads (Examples 4, 7 and 10) which were wrapped in biscuit dough (outer dough) and baked with the closing face down had a crunchy texture even after 24 hours from baking. It was very good.
The bread dough (inner dough) is wrapped in biscuits dough (outer dough), the closure is down, and the SFC of the oil phase is 55% or more at 25 ° C and 60% at 35 ° C, and does not contain sugar. Melon bread (Example 5, Example 8, Example 11) obtained by placing moisture-inhibiting oil-fat compositions 1 to 3 on food on a biscuit dough and baked was crisp even after 24 hours from baking. Was very good.
Wrapped bread dough (inner dough) with biscuit dough (outer dough), with the seam down, on the surface of the baked melon bread, the SFC of the oil phase is 55% or more at 25 ° C, 60% at 35 ° C, sugars The melon bread (Example 6, Example 9, Example 12) to which the water-transfer inhibiting oil / fat compositions 1 to 3 in the bakery food according to the present invention which are not contained is applied is crunchy even after 12 hours after baking. The texture was very good.
On the other hand, the melon bread (Comparative Examples 3-5) manufactured using the oil-transfer composition 4 in a bakery food whose SFC of an oil phase is 0.1% at 25 ° C. and 0% at 35 ° C. After 1 hour, the crispness was poor, there was a feeling of stickiness, and the crunchy texture was poor.
In addition, melon bread (Comparative Examples 6 to 8) produced using the oil-fat composition 5 for suppressing moisture migration in bakery foods, in which the SFC of the oil phase is 0% at 25 ° C and 0% at 35 ° C, is 1 hour after firing. So the crispness was bad, there was a feeling of stickiness, and the crunchy texture was bad.
Claims (5)
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| WO2010107021A1 (en) * | 2009-03-19 | 2010-09-23 | 不二製油株式会社 | Method for producing biscuit dough and biscuits |
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| WO2010107021A1 (en) * | 2009-03-19 | 2010-09-23 | 不二製油株式会社 | Method for producing biscuit dough and biscuits |
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