[go: up one dir, main page]

WO2018174203A1 - Composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain - Google Patents

Composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain Download PDF

Info

Publication number
WO2018174203A1
WO2018174203A1 PCT/JP2018/011539 JP2018011539W WO2018174203A1 WO 2018174203 A1 WO2018174203 A1 WO 2018174203A1 JP 2018011539 W JP2018011539 W JP 2018011539W WO 2018174203 A1 WO2018174203 A1 WO 2018174203A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fat
fat composition
confectionery
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/011539
Other languages
English (en)
Japanese (ja)
Inventor
美穂 櫻田
野口　修
一郎 日▲高▼
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Priority to JP2019506998A priority Critical patent/JPWO2018174203A1/ja
Publication of WO2018174203A1 publication Critical patent/WO2018174203A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Definitions

  • the present invention is a confectionery product that can produce confectionery and breads that are equal to or higher than the case of using only normal solid fat even when used alone or together with liquid oil and / or solid fat.
  • the present invention relates to a powdery fat composition for bread, a confectionery / bread produced using the oil / fat composition, a method for producing the confectionery / bread, and the like.
  • solid fats such as butter and margarine are usually used, and liquid oils such as salad oil are rarely used.
  • a confectionery / bread produced using salad oil instead of butter may have a slightly textured texture, a slightly melted mouthfeel, poor flavor, or even poor quality.
  • solid fats are commonly used in the confectionery and bakery field is to use the plasticity of fats and oils. That is, since the plastic fats and oils can change the shape, for example, in bread dough, it extends along the gluten film to facilitate handling of the dough, and the bread dough during fermentation is also easily stretched.
  • liquid oil can be easily used in the confectionery bakery field, various merits can be considered.
  • solid fat the hardness changes depending on the temperature. Therefore, when adding it as a part of the raw material, a troublesome temperature control process (usually 18-22 ° C) is provided to keep the hardness constant. Must be added from.
  • a troublesome temperature control process usually 18-22 ° C
  • liquid oil since the hardness does not change with temperature, a troublesome temperature adjustment process can be omitted.
  • liquid oil has many types and rich flavor compared to solid fat, so it can create confectionery and breads with various flavors and tastes. It can respond enough.
  • Patent Document 1 proposes a confectionery bakery liquid oil composition containing 20 to 95% by mass of a palm fractionated soft oil and 5 to 80% by mass of a medium-chain fatty acid-containing triglyceride.
  • Patent Document 2 a liquid fat composition for confectionery bakery, containing 1 to 8% by mass of at least one selected from vegetable sterols and plant sterol esters and 20 to 99% by mass of palm fractionated soft oil. Things have been proposed.
  • a crisp and meltable confectionery and bread can be obtained, but there is room for further improvement in terms of texture, mouth melt, taste and aroma. .
  • the present invention is a confectionery product that can produce confectionery and breads that are equal to or higher than the case of using only normal solid fat even when used alone or together with liquid oil and / or solid fat.
  • An object is to provide a powdered fat composition for bread.
  • the present inventors have used a powdered fat composition satisfying specific conditions, alone or together with liquid oil and / or solid fat. As a result, it was found that the same or higher confectionery and breads can be produced as compared with the case of using only normal solid fat, and the present invention was completed. That is, the present invention can include the following aspects.
  • a powdery fat composition for confectionery bakery comprising a powdery fat composition satisfying the following condition (a).
  • (A) A powdery oil / fat composition containing an oil / fat component containing one or more XXX-type triglycerides having a fatty acid residue X having carbon number x at positions 1 to 3 of glycerin, wherein the carbon number x is Is an integer selected from 10 to 22, wherein the fat and oil component includes ⁇ -type fat and oil, the particles of the powdery fat composition have a plate shape, and the loose bulk density of the powdery fat and oil composition is 0.05 to 0.6 g / cm 3 .
  • the powdered oil and fat composition contains a ⁇ -type oil and fat obtained by cooling and solidifying the oil and fat composition raw material containing the XXX type triglyceride at a cooling temperature or higher obtained from the following formula: [1] The powdered fat composition for confectionery bread according to any one of [6].
  • Cooling temperature (° C.) Carbon number ⁇ 6.6 ⁇ 68
  • ⁇ -type oil and fat obtained by cooling and solidifying the oil-and-fat composition raw material containing the XXX type triglyceride at a temperature equal to or higher than the melting point of ⁇ -type oil and fat corresponding to the ⁇ -type oil and fat.
  • confectionery / bread according to [10] comprising 0.1 to 40 parts by mass of the powdered fat composition for confectionery bakery with respect to 100 parts by mass of the flour in the raw material.
  • a confectionery / bakery product comprising a step of blending the raw material with the confectionery bakery powder / fat composition according to any one of [1] to [9] Production method.
  • a confectionery bakery quality improver comprising, as an active ingredient, the powdered fat composition for confectionery bakery according to any one of [1] to [9].
  • the present invention as a part of raw materials for confectionery and bread, by using a powder oil composition for confectionery bakery that satisfies specific conditions, it can be used alone or together with liquid oil and / or solid fat. As compared with the case of using only normal solid fat, confectionery and breads equivalent to or higher than that can be produced. Furthermore, since liquid oil can be easily used according to the present invention, it is possible to omit a time-consuming temperature adjustment step for fats and oils, unlike the case of using only solid fats. The production efficiency can be increased and the manufacturing cost can be reduced. In addition, since liquid oils with various flavors can be used easily, it is possible to produce completely new confectionery and breads that take advantage of the various flavors and palatability of liquid oils.
  • the powdered fat and oil composition for confectionery bread can respond to diversification of palatability. Furthermore, by applying the powdered fat and oil composition for confectionery bread to the cake, the foaming property of the dough can be improved and adhesion to the paper pattern can be prevented. Also, by applying the powdered fat composition for confectionery bread to the pie, compared to the dough using ordinary solid fat, the float of the finished pie is improved, and the texture that is crunchy is improved. You can also.
  • the “confectionery / bread” of the present invention contains and uses, as a raw material, a powdery fat composition for confectionery bakery described later.
  • the “confectionery” is not particularly limited as long as it is a confectionery using flour such as wheat flour.
  • the “bread” of the present invention is not particularly limited as long as it is made of flour such as wheat flour, water, fermentation raw material (yeast), and salt.
  • flour such as wheat flour, water, fermentation raw material (yeast), and salt.
  • sugar dough, dairy products, eggs, additives and the like are added and kneaded to produce bread dough, and then the bread dough is baked.
  • examples thereof include bread, coppe bread, fruit bread, corn bread, butter roll, hamburger buns, French bread, roll bread, sweet bread, steamed bread, sweet dough, dry bread, muffin, bagel, croissant, Danish pastry and the like.
  • bread, rolls and confectionery bread are preferred.
  • the form of “confectionery” or “bread” described above is not particularly limited, and may be any of those distributed at normal temperature, those refrigerated and those frozen.
  • the present invention relates to a powdery fat composition for confectionery bread, which contains a powdery fat composition that satisfies the following condition (a) (hereinafter also simply referred to as “powdered fat composition”).
  • the powdered fat composition for confectionery bakery of the present invention contains, in addition to the above-described powdered fat composition, optionally other components such as emulsifiers, flavorings, coloring agents, skim milk powder, whole milk powder powder, cocoa powder, sugar, dextrin, etc. May be included.
  • the content of the powdered fat composition satisfying the condition (a) in the powdered fat composition for confectionery bread is, for example, 50 mass when the total mass of the powdered fat composition for confectionery bread is 100 mass%.
  • 100 mass% of the powdered fats and oils composition for confectionery bread may be a powdered fats and oils composition satisfying the condition (a).
  • the said powder fat composition can be used 1 type or 2 or more types, Preferably it is 1 type or 2 types, More preferably, 1 type is used.
  • the powdered oil / fat composition of the present invention contains an oil / fat component.
  • the fat component contains at least XXX type triglyceride, and optionally other triglycerides.
  • the fat component includes ⁇ -type fat.
  • the ⁇ -type fats and oils are fats and oils composed only of ⁇ -type crystals, which is one of crystal polymorphs of fats and oils.
  • Other crystalline polymorphic fats and oils include ⁇ ′ type fats and oils and ⁇ type fats and oils, and ⁇ ′ type fats and oils are fats and oils composed only of ⁇ ′ type crystals that are one of the polymorphic forms of fats and oils.
  • ⁇ -type fats and oils are fats and oils composed only of ⁇ -type crystals, which is one of crystal polymorphs of fats and oils. Some fats and oils crystals have the same composition but have different sublattice structures (crystal structures) and are called crystal polymorphs. Typically, there are a hexagonal type, an orthorhombic vertical type, and a triclinic parallel type, which are called ⁇ type, ⁇ ′ type, and ⁇ type, respectively. In addition, the melting points of each polymorph increase in the order of ⁇ , ⁇ ′, ⁇ , and the melting point of each polymorph varies depending on the type of fatty acid residue X having carbon number x.
  • Table 1 was prepared based on Nissim Garti et al., “Crystallization and Polymorphism of Fats and Fatty Acids”, Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting point temperature (° C.) was rounded to the first decimal place. Further, if the composition of the oil and fat and the melting point of each polymorph are known, it can be detected whether or not ⁇ -type oil or fat is present in the oil or fat.
  • d is a lattice constant
  • ⁇ is a diffraction (incident) angle
  • ⁇ is an X-ray wavelength
  • the crystal polymorphism of the above fats and oils can also be predicted by a differential scanning calorimetry (DSC method).
  • DSC method differential scanning calorimetry
  • the prediction of ⁇ -type fats and oils is based on a DSC curve obtained by heating up to 100 ° C. at a rate of temperature increase of 10 ° C./min with a differential scanning calorimeter (product number, BSC 6220, manufactured by SII Nano Technology Co., Ltd.). This is done by predicting the crystal structure of the oil.
  • the fat and oil component only needs to contain ⁇ -type fat or oil, or contains ⁇ -type fat and oil as a main component (greater than 50% by mass).
  • the fat and oil component is substantially from ⁇ -type fat and oil.
  • the oil and fat component is composed of ⁇ -type oil and fat, and in a particularly preferred embodiment, the oil and fat component is composed only of ⁇ -type oil and fat.
  • the case where all of the oil and fat components are ⁇ -type oils and fats is a case where ⁇ -type oils and / or ⁇ ′-type oils and fats are not detected by differential scanning calorimetry.
  • the above fat component (or powdered fat composition containing the fat component) has a diffraction peak in the vicinity of 4.5 to 4.7 mm, preferably in the vicinity of 4.6 mm in the X-ray diffraction measurement.
  • Table 1 there is no X-ray diffraction peak of the short face spacing of the ⁇ -type fat and / or ⁇ ′-type fat and oil, in particular, there is no diffraction peak in the vicinity of 4.2 mm. It can be judged that all are ⁇ -type oils and fats.
  • it is preferable that all the fat components are ⁇ -type fats and oils, but other ⁇ -type fats and ⁇ ′-type fats and oils may be contained.
  • the fat component in the present invention includes “ ⁇ -type fat” and an index of the relative amount of ⁇ -type fat with respect to ⁇ -type fat and ⁇ -type fat is the ⁇ -type characteristic peak among the X-ray diffraction peaks.
  • Intensity ratio between [alpha] -type characteristic peak and [[beta] -type characteristic peak intensity / [[alpha] -type characteristic peak intensity + [beta] -type characteristic peak intensity)] (hereinafter also referred to as peak intensity ratio). ).
  • it is preferable that all of the oil and fat components are ⁇ -type oils and fats (that is, peak intensity ratio 1).
  • the lower limit value of the peak intensity ratio is, for example, 0.4 or more, preferably 0.
  • the ⁇ -type oil can be regarded as having a main component of more than 50% by mass.
  • the upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less Etc.
  • the peak intensity ratio may be any one or any combination of the above lower limit value and upper limit value.
  • the oil and fat component of the present invention contains one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin.
  • the XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other.
  • the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, and still more preferably selected from 16 to 18 Is an integer.
  • the fatty acid residue X may be a saturated or unsaturated fatty acid residue.
  • Specific examples of the fatty acid residue X include residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, but are not limited thereto. More preferred as fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferred are myristic acid, palmitic acid, stearic acid and arachidic acid, and even more preferred is palmitic acid. Acids and stearic acid.
  • the content of the XXX type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass when the total mass of the fat and oil component is 100% by mass.
  • the lower limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less.
  • XXX type triglycerides can be used singly or in combination of two or more, preferably one or two, more preferably one. When there are two or more types of XXX type triglycerides, the total value is the content of XXX type triglycerides.
  • the oil and fat component of the present invention may contain other triglycerides other than the XXX type triglyceride as long as the effects of the present invention are not impaired.
  • the other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil.
  • the total triglyceride in the oil and fat component of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass.
  • the content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and further preferably 0 to 8% by mass.
  • the powdered fat composition of the present invention may optionally contain other components such as emulsifiers, fragrances, coloring agents, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin, etc., in addition to the above oil and fat components such as triglycerides. Good.
  • the amount of these other components may be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 70% by mass, preferably Is 0 to 65% by mass, more preferably 0 to 30% by mass.
  • 90% by mass or more of the other components are preferably a powder having an average particle size of 1000 ⁇ m or less, and more preferably a powder having an average particle size of 500 ⁇ m or less.
  • the average particle diameter here is a value (d50) measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
  • the preferred powdered fat composition of the present invention consists essentially of the above fat component, and the fat component preferably consists essentially of triglyceride.
  • substantially means that the component other than the fat component contained in the fat composition or the component other than the triglyceride contained in the fat component is 100% by mass of the powdered fat composition or fat component, For example, it means 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.
  • the powdery fat composition of the present invention is a powdery solid at ordinary temperature (20 ° C.).
  • Loose bulk density of the powder fat and oil composition of the present invention for example, be comprised of substantially only the oil component, 0.05 ⁇ 0.6g / cm 3, preferably 0.1 ⁇ 0.5g / cm 3, More preferably, it is 0.1 to 0.4 g / cm 3 or 0.15 to 0.4 g / cm 3 , and further preferably 0.2 to 0.3 g / cm 3 .
  • the “loosened bulk density” is a packing density in a state where the powder is naturally dropped.
  • the loose bulk density (g / cm 3 ) is measured by, for example, dropping an appropriate amount of the powdered fat composition from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm ⁇ 25 mL, It can be determined by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL.
  • the loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument manufactured by Kuramochi Scientific Instruments.
  • the loose bulk density can also be measured by the following method.
  • the loose bulk density (g / cm 3 ) can be measured with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation. Specifically, the sample is charged in a powder tester, the upper chute charged with the sample is vibrated, and the sample is dropped into the lower measuring cup by natural fall. The sample raised from the measuring cup is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 cm 3 ) of the receiver is weighed, and the loose bulk density is obtained from the following equation.
  • Loose bulk density (g / cm 3 ) A (g) / 100 (cm 3 )
  • an appropriate amount of the powdered fat composition is dropped into a measuring cylinder having an inner diameter of 15 mm ⁇ 25 mL from about 2 cm above the upper opening end of the measuring cylinder, and is filled loosely, and measurement of the filled mass (g) and capacity (mL ) And calculating the mass (g) of the powdered oil / fat composition per mL.
  • the powdered fat composition of the present invention has a plate-like form, and is, for example, 0.5 to 200 ⁇ m, preferably 1 to 100 ⁇ m, more preferably 1 to 60 ⁇ m, and still more preferably 1 to It has an average particle size (effective diameter) of 30 ⁇ m, even more preferably 20 ⁇ m or less, even more preferably 1 to 20 ⁇ m.
  • the average particle diameter (effective diameter) is a value (d50) measured by a laser diffraction scattering method (ISO1333201, ISO92776-1) with a particle size distribution measuring apparatus (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.).
  • the effective diameter means the particle diameter of the spherical shape when the actually measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained on the assumption that it is spherical.
  • the effective diameter is calculated by fitting the theoretical diffraction pattern obtained on the assumption of a sphere and the actual diffraction pattern, so even if the measurement target is a plate shape Even a spherical shape can be measured by the same principle.
  • the plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably an aspect ratio of 1.2 or more, still more preferably 1.2 to 3.0, particularly preferably The aspect ratio is 1.3 to 2.5, particularly preferably 1.4 to 2.0.
  • the aspect ratio here is defined as the ratio of the length of the long side to the length of the short side of the particle figure surrounded by a rectangle circumscribing so as to minimize the area. Further, when the particles are spherical, the aspect ratio is smaller than 1.1. In the conventional method, in which oils with a high solid fat content such as extremely hardened oil are dissolved and sprayed directly, the particles of the powdered oil composition become spherical due to surface tension, and the aspect ratio is less than 1.1. Become.
  • the aspect ratio is measured, for example, by measuring the length in the major axis direction and the length in the minor axis direction of the arbitrarily selected particles by direct observation with an optical microscope, a scanning electron microscope, or the like. It can obtain
  • the aspect ratio (2) of the particles can be measured, for example, by the following methods (a) and (b).
  • this measuring method can be used when the particles are spherical.
  • B When the major axis or thickness of each particle cannot be measured from the electron micrograph of the particle. For example, when the particle has a flat shape or a plate-like shape, each particle appears in the electron micrograph. For the particles, the major axis can be measured, but the thickness is often not visible in the photograph and is difficult to measure directly from the photograph. In such a case, the particle is attached to the surface of a core material such as glass beads, an electron micrograph is taken, and the vertical length from the surface of the particle attached to the core material surface is defined as the particle thickness. Measure and use this value as thickness. This will be explained with reference to the schematic diagram of FIG. 12. A in FIG.
  • B is a particle for measuring the aspect ratio (2)
  • the length of the line segment ab (from the adhesion surface of the particle adhered to the core substance surface).
  • the average particle diameter (d50) measured based on the above-mentioned laser diffraction scattering method is used.
  • the aspect ratio (2) of the particles of the powdery fat composition of the present invention is preferably 2.5 or more, more preferably 2.5 to 100, still more preferably 3 to 50, even more. It is 3 to 20, particularly preferably 3 to 15.
  • the powdered oil and fat composition of the present invention is prepared by melting an oil and fat composition raw material containing one or more XXX type triglycerides having a fatty acid residue X having a carbon number of x at the 1st to 3rd positions of glycerin at a specific cooling temperature.
  • a powdery oil / fat composition can be obtained without taking special processing means such as mechanical pulverization by a pulverizer such as spray or mill.
  • step (a) preparing an oil and fat composition raw material containing the XXX type triglyceride, optionally heating the oil and fat composition raw material obtained in step (a) as step (b),
  • the oil and fat composition raw material in a molten state is obtained by dissolving the triglyceride contained in the raw material, and
  • the oil and fat composition raw material is cooled and solidified to contain ⁇ -type oil and fat, and the particle shape is plate-like Is obtained.
  • the powder oil composition can also be produced by applying known pulverization processing means such as a hammer mill and a cutter mill to the solid obtained after cooling.
  • the term “fine” refers to the case where the primary particles (smallest size crystals) are, for example, 20 ⁇ m or less, preferably 15 ⁇ m or less, more preferably 10 ⁇ m or less.
  • the manufacturing method of a powder oil-fat composition comprises the following steps: (A) a step of preparing an oil and fat composition raw material containing XXX type triglyceride, (B) The optional step of heating the fat composition raw material obtained in step (a) arbitrarily to obtain the molten fat composition raw material by dissolving the triglyceride contained in the fat composition raw material, (D) a step of cooling and solidifying the oil-and-fat composition raw material to obtain a powdered oil-and-fat composition containing ⁇ -type oil and fat and having a plate-like particle shape; It can manufacture by the method containing.
  • stimulating powder production as a process (c) for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included.
  • the powdered fat composition obtained in the step (d) may be obtained by the step (e) of obtaining a powdery fat composition by grinding the solid obtained after cooling in the step (d). Good.
  • the steps (a) to (e) will be described.
  • the oil and fat composition raw material containing XXX type triglyceride prepared in step (a) is one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions of glycerin. It is manufactured based on the manufacturing method of fats and oils, such as normal XXX type triglyceride containing, or can be easily obtained from the market.
  • the XXX-type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained fat component except for the crystal polymorph.
  • the raw material may contain ⁇ -type fats and oils, for example, the ⁇ -type fats and oils may contain 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. .
  • the raw material may be a raw material in a molten state.
  • the fact that ⁇ -type fats and oils are substantially not included is not limited to XXX type triglycerides, but also means that substantially all of the fat and oil components are not ⁇ -type fats and oils.
  • Presence of the type fat / oil can be confirmed by confirming the diffraction peak due to the ⁇ type fat / oil by the above-mentioned X-ray diffraction measurement, the ⁇ type fat / oil by the differential scanning calorimetry, and the like.
  • the amount of ⁇ -type oil / fat in the case of “substantially free of ⁇ -type oil / fat” is the intensity ratio between the characteristic peak of ⁇ -type and the characteristic peak of ⁇ -type among the X-ray diffraction peaks [characteristic of ⁇ -type It can be assumed from the following: intensity of target peak / (intensity of characteristic peak of ⁇ type + intensity of characteristic peak of ⁇ type)] (peak intensity ratio)
  • the said peak intensity ratio of the said fat-and-oil composition raw material is 0.2 or less, for example, Preferably, it is 0.15 or less, More preferably, it is 0.10 or less.
  • the oil and fat composition raw material may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
  • the XXX type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin.
  • a method of directly synthesizing XXX type triglyceride (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), (ii) a carboxyl group of fatty acid X having x carbon number is an alkoxyl group
  • the method (acid halide synthesis
  • XXX type triglycerides can be produced by any of the above-mentioned methods (i) to (iii), but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using fatty acid alkyl is Preferably, (i) direct ester synthesis is more preferred.
  • reaction temperature in the (i) direct ester synthesis of the XXX type triglyceride may be a temperature at which the water produced by the esterification reaction can be removed from the system, and is preferably 120 ° C. to 300 ° C., for example, 150 ° C. to 270 ° C. More preferably, 180 ° C. to 250 ° C. is even more preferable. By carrying out the reaction at 180 to 250 ° C., XXX type triglyceride can be produced particularly efficiently.
  • a catalyst for promoting the esterification reaction may be used.
  • the catalyst include an acid catalyst and an alkaline earth metal alkoxide.
  • the amount of the catalyst used is preferably about 0.001 to 1% by mass relative to the total mass of the reaction raw materials.
  • the catalyst and raw material unreacted substances are removed by performing known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment. can do.
  • the obtained reaction product can be further purified by performing decolorization / deodorization treatment.
  • the amount of the XXX type triglyceride contained in the oil and fat composition raw material is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. More preferably, it is 90 to 60% by mass. Even more preferably, it is 85 to 65% by mass.
  • triglycerides As the other triglyceride serving as the raw material for the oil and fat composition containing XXX type triglyceride, various triglycerides may be included in addition to the above XXX type triglyceride, as long as the effects of the present invention are not impaired.
  • other triglycerides for example, an X2Y type triglyceride in which one fatty acid residue X of the XXX type triglyceride is substituted with a fatty acid residue Y, and two fatty acid residues X in the XXX type triglyceride are substituted with a fatty acid residue Y.
  • the amount of the other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass, when the total mass of the XXX type triglyceride is 100% by mass.
  • a natural triglyceride composition obtained by hydrogenation, transesterification or fractionation may be used as the oil and fat composition raw material of the present invention.
  • naturally occurring triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof.
  • hardened oils, partially hardened oils and extremely hardened oils of these naturally derived triglyceride compositions More preferred are hard palm stearin, high oleic sunflower oil extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.
  • oil and fat composition raw material of the present invention a commercially available triglyceride composition or synthetic oil and fat can be mentioned.
  • a triglyceride composition hard palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.), soybean super hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) can be mentioned. it can.
  • Synthetic fats and oils include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.) and tribehenine (manufactured by Tokyo Chemical Industry Co., Ltd.). Manufactured by Kogyo Co., Ltd.).
  • palm extremely hardened oil has a low content of XXX type triglyceride, and therefore can be used as a dilute component of triglyceride.
  • the oil and fat composition raw material may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, and a solvent such as water.
  • the amount of these other components may be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the XXX triglyceride is 100% by mass, 0 to 5% by mass, preferably It is 0-2% by mass, more preferably 0-1% by mass.
  • the said fat-and-oil composition raw material contains two or more components
  • a paddle mixer, an adihomo mixer, a disper mixer, or the like can be used. You may mix the said heating under a heating as needed.
  • the heating is preferably at the same level as the heating temperature in the step (b) described later, for example, 50 to 120 ° C., preferably 60 to 100 ° C., more preferably 70 to 90 ° C., more preferably 80 ° C. Is called.
  • the heating of the oil / fat composition raw material is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil / fat composition raw material, particularly at a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to 150 ° C. More preferably, the temperature is 80 to 100 ° C.
  • the heating is suitably continued, for example, for 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.
  • Step D Step of cooling the molten fat composition to obtain a powdered fat composition
  • the molten fat composition raw material prepared in the above step (a) or (b) is further cooled and solidified to form ⁇ -type A powdery fat composition containing fats and oils and having a plate-like particle shape is formed.
  • the upper limit value of the cooling temperature is obtained by using the molten fat composition raw material as a ⁇ -type fat of the fat component contained in the fat composition raw material. It is necessary to keep the temperature lower than the melting point of.
  • the melting point of ⁇ type fat is: Since it is 74 ° C. (Table 1), it is 1-30 ° C. lower than the melting point (ie, 44-73 ° C.), preferably 1-20 ° C. lower than the melting point (ie, 54-73 ° C.), more preferably 1-15 ° C. below the melting point (ie 59-73 ° C.), particularly preferably 1 ° C., 2 ° C., 3 ° C., 4 ° C., 5 ° C., 6 ° C., 7 ° C., 8 ° C., 9 ° C.
  • Cooling temperature (° C.) Carbon number ⁇ 6.6 ⁇ 68 (In the formula, carbon number x is carbon number x of XXX type triglyceride contained in the oil and fat composition raw material)
  • the cooling temperature is set to ⁇ -type fats other than ⁇ -type fats and ⁇ ′-type fats and oils other than ⁇ -type fats. This is because it is necessary to set a temperature at which crystallization does not occur.
  • the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the lower limit of the optimum cooling temperature.
  • the XXX type triglyceride contained in the oil and fat composition raw material is XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms
  • the lower limit of the cooling temperature is 50.8 ° C. or more. Therefore, in the case of the XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the temperature for “cooling and solidifying the molten oil composition raw material” is more preferably 50.8 ° C.
  • the lower limit can be determined according to the cooling temperature with the smaller carbon number x.
  • the XXX type triglyceride contained in the oil and fat composition raw material is a mixture of XXX type triglyceride having 3 palmitic acid residues having 16 carbon atoms and XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms.
  • the lower limit of the cooling temperature is 37.6 ° C. or higher in accordance with the smaller carbon number of 16.
  • the lower limit value of the cooling temperature is suitably a temperature equal to or higher than the melting point of the ⁇ -type oil or fat corresponding to the ⁇ -type oil or fat of the oil or fat composition raw material containing XXX type triglyceride.
  • the XXX-type triglyceride contained in the oil-and-fat composition raw material is a XXX-type triglyceride having 3 stearic acid residues having 18 carbon atoms
  • the temperature for “cooling and solidifying the molten oil and fat composition raw material” in this case is preferably 55 ° C. or more and 72 ° C. or less.
  • the cooling of the raw material for the fat and oil composition in the molten state is, for example, when x is 10 to 12, the final temperature is preferably ⁇ 2 to 46 ° C., more preferably 12 to 44 ° C., and still more preferably. It is performed by cooling to a temperature of 14 to 42 ° C.
  • the final temperature in cooling is preferably 24 to 56 ° C., more preferably 32 to 54 ° C., still more preferably 40 to 52 ° C., and when x is 15 or 16, Preferably it is 36 to 66 ° C., more preferably 44 to 64 ° C., further preferably 52 to 62 ° C., and when x is 17 or 18, it is preferably 50 to 72 ° C., more preferably 54 to 70 ° C. Preferably, it is 58 to 68 ° C. When x is 19 or 20, it is preferably 62 to 80 ° C, more preferably 66 to 78 ° C, still more preferably 70 to 77 ° C, and when x is 21 or 22.
  • At the final temperature for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to stand still.
  • step (a) or (b) and step (d) is after step (a) or (b) in step (a) or (b) and in step (d). It means to include the previous step (d).
  • the seeding method (c1) and the tempering method (c2) are carried out before the cooling to the final temperature in order to make the oil and fat composition raw material in a molten state more reliable in the production of the oil and fat composition of the present invention. And a method for accelerating the production of powder for treating a raw material of an oil and fat composition in a molten state.
  • the seeding method (c1) is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling the oil and fat composition raw material in a molten state to promote powdering.
  • the XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the fat and oil composition raw material is preferably 80% by mass or more to the fat and oil composition raw material in the molten state obtained in the step (b). More preferably, an oil and fat powder containing 90% by mass or more is prepared as a core (seed) component.
  • the temperature of the fat composition raw material reaches, for example, the final cooling temperature ⁇ 0 to + 10 ° C., preferably +5 to + 10 ° C.
  • the tempering method (c2) is a temperature lower than the cooling temperature in the step (d), for example, 5 to 20 ° C., before cooling at the final cooling temperature in the cooling of the fat and oil composition raw material in a molten state.
  • the pulverization of the oil and fat composition is promoted by cooling to a low temperature, preferably 7 to 15 ° C., more preferably about 10 ° C., preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes. It is a method to do.
  • the preliminary cooling method (c3) includes the XXX type triglyceride before the molten oil composition raw material obtained in the step (a) or (b) is cooled in the step (d).
  • a method of once cooling at a temperature between the temperature at which the oil / fat composition raw material is prepared and the cooling temperature at the time of cooling the oil / fat composition raw material in other words, from the molten state temperature in the step (a) or (b) Is preliminarily cooled at a temperature higher than the cooling temperature of step (d).
  • C3 Subsequent to the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the fat composition raw material in the step (d).
  • the temperature higher than the cooling temperature of step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be as high as 5 to 10 ° C.
  • the lower the temperature for the preliminary cooling the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.
  • Step of obtaining a powdered fat composition by pulverizing a solid matter is more specifically a solid matter obtained by cooling in the step (d). It may be performed by the process (e) which grind
  • the fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
  • a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.
  • the solid material may be pulverized by a known pulverization means. Examples of such pulverization means include a hammer mill and a cutter mill.
  • the powdered fat composition for confectionery bakery of the present invention is contained as a raw material on the basis of “anti-powder”. That is, it is preferably contained in an amount of 0.1 to 40 parts by mass with respect to 100 parts by mass of flour in the raw materials for confectionery and bread. More preferably, the content is 0.5 to 30 parts by mass, and still more preferably 1 to 25 parts by mass.
  • the desired effect of the present invention can be obtained by containing at least 0.1 parts by mass of the confectionery bread powder fat composition of the present invention with respect to 100 parts by mass of flour in the raw materials of confectionery and breads.
  • the content of the powdered fat composition for confectionery bread is the same for the premix for confectionery and bread. However, in the premix for confectionery and bread, it is blended with respect to 100 parts by mass of flour in the raw material of the premix.
  • the powdered fat composition for confectionery bread may be melted by heat during the manufacturing process of confectionery and breads, it is replaced with the powdered fat composition for confectionery bread, and the confectionery product in the molten state. It is also possible to add a fat and oil composition for bread. In this case, the content of the confectionery bakery fat composition is the same as that defined in the confectionery bakery powder composition.
  • the confectionery / breads of the present invention can contain any edible oil / fat in addition to the confectionery bread powder / fat composition.
  • examples of such edible oils and fats include edible oil, margarine, fat spread, and shortening, and one or more of these can be used in combination.
  • Examples of the raw material for the edible fat include palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, and mixed oils, processed oils and the like thereof can be used.
  • the amount of these edible oils and fats can be any amount as long as the effects of the present invention are not impaired.
  • the amount of edible fat / oil in the confectionery / bread dough is 1 to 50 parts by mass with respect to 100 parts by mass of the confectionery / bread dough, together with the amount of the confectionery bread powder / fat composition. It is preferably 1 to 40 parts by mass, more preferably 1 to 30 parts by mass.
  • liquid oil may be used as the edible fat.
  • the “liquid oil” in the present invention refers to an edible oil and fat having fluidity at 5 ° C.
  • Specific examples of the liquid oil used in the present invention include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and processed oils and fats of these oils ( Transesterified oil, fractionated oil, hydrogenated oil, etc.).
  • the usage-amount of these liquid oil is represented by mass ratio with the usage-amount of the powdery fat composition for confectionery bread of this invention.
  • the liquid oil / confectionery bakery powder oil / fat composition is preferably 80:20 to 50:50 (mass ratio), and 75:25 to 55:45 (mass ratio). It is more preferable that the ratio is 70:30 to 60:40 (mass ratio).
  • flavor oil refers to a liquid oil to which flavoring liquid oil or flavor such as flavor or vegetable flavor is added.
  • the powdered fats and oils composition for confectionery bread of this invention and solid fat can also be used together.
  • the use amount of these solid fats is represented by a mass ratio with the use amount of the powdery fat composition for confectionery bread of the present invention.
  • the powdered fat composition for solid fat: confectionery bakery is preferably 80:20 to 0: 100 (mass ratio), and preferably 70:30 to 10:90 (mass ratio). It is more preferable that the ratio is 60:40 to 20:80 (mass ratio).
  • the flour contained in the confectionery / breads of the present invention is a product obtained by grinding and pulverizing cereals, and can be used without particular limitation as long as it is usually blended into the confectionery / bread dough. it can.
  • the blending amount of the flour can be blended without any particular limitation as long as it is generally within the range blended in the confectionery / bread dough.
  • Specific examples of flour include, for example, wheat flour (strong flour, medium flour, thin flour, etc.), barley flour, rice flour, corn flour, soy flour, potato flour, rye flour, buckwheat flour, etc. Two or more kinds can be mixed and used.
  • the content of flour contained in the confectionery or bread of the present invention is not particularly limited, but is preferably 20 to 80 parts by weight, more preferably 20 to 70 parts by weight with respect to 100 parts by weight of the confectionery or bread dough. Part, more preferably 30 to 60 parts by weight.
  • the confectionery / bread of the present invention preferably contains a saccharide.
  • sugars that can be used include sucrose (sugar, powdered sugar, and white sugar), glucose, starch syrup, honey, invert sugar, and the like.
  • sucrose sucrose
  • starch syrup glucose
  • starch syrup glucose
  • honey starch syrup
  • invert sugar and the like.
  • it is 40 mass parts or less with respect to 100 mass parts of flour.
  • the amount is more preferably 1 to 30 parts by mass, and further preferably 1 to 25 parts by mass.
  • any raw material generally blended in the confectionery / bread can be used without particular limitation.
  • dairy products such as skim milk, skim milk powder, and milk
  • egg products such as eggs and frozen liquid eggs, cocoa powder, chocolate, chocolate chips, caramel, cheese, nuts and honey
  • processed products thereof Corn starch, potato starch, tapioca starch, rice starch and various processed starches, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, emulsifier such as monoglyceride and organic acid monoglyceride, vitamin A, vitamin B, Vitamins such as Vitamin E and Vitamin C, dextrin, oryzanol, iron, calcium, lecithin, coenzyme Q, yeast extract, amino acids, lemon sugar, pickled with various kinds of fruits, dried fruits, dried vegetables, fried fruits, fried vegetables, salt And seasonings, thickening polysacc
  • the confectionery / breads of the present invention can be manufactured by having the step of blending the powdered fat composition for confectionery bakery in the raw material in any of the conventionally known confectionery / bread manufacturing processes. it can.
  • the stage of blending the confectionery bread powder and fat composition is arbitrary, but specific examples include the confectionery bread powder and fat composition and liquid oil at the same time. Adding and mixing by an appropriate means may be used to prepare a dough. Alternatively, after preparing dough by kneading cereal flour and other raw materials, the liquid oil composition for confectionery bread can be put on the surface of the dough before adding liquid oil.
  • liquid oil and the above-mentioned confectionery bread powder fat composition can be mixed to first form a viscous liquid (slurry), which can be added to the dough raw material.
  • the mass ratio between the liquid oil and the confectionery bakery powder fat composition is preferably the ratio defined above.
  • the dough obtained in this way has good workability during confectionery baking, and is shaped and heated as usual to produce confectionery and breads.
  • flour alone or with solid fat to grain flour and other raw materials, mixing by an appropriate means, and preparing dough is mentioned. .
  • the confectionery is formed by using a heating means such as baking cooking using an oven, microwave cooking using a microwave oven, superheated steam cooking, etc. after forming the dough as described above. It can be produced by heating the dough.
  • the confectionery / breads of the present invention the breads are produced using a production method such as, for example, a straight rice cake method (straight method), a medium seed method, a liquid seed method, an all-in-mix method, or an old noodle method. .
  • the middle seed method and the straight rice cake method are preferable.
  • the medium seed method it is preferable to use flour, yeast, and water as the medium seed, and other materials (including the powdered fat and oil composition for confectionery bread of the present invention) at the time of the main meal.
  • flour, yeast, and water it is preferable that 70% by mass of the flour is used as a medium seed and the remaining 30% by mass is used during the main seasoning.
  • water it is preferable to use 40 mass% of a powder base for a middle seed
  • the whole amount of yeast may be used as medium seeds, or seeded.
  • the use of yeast food is optional and may not be used.
  • the medium seed preferably has a kneading temperature of 23 to 28 ° C.
  • Bread dough can be manufactured by carrying out the main koji that mixes the remaining ingredients with the medium seed after the medium seed fermentation is completed.
  • the dough can be produced by mixing the composition (including the composition) into a mixer and mixing.
  • the bread dough can be produced in the same manner as a general bread manufacturing method with respect to fermentation, division, molding and baking.
  • the bread dough of the present invention is baked in an oven or the like.
  • microwave cooking with a microwave oven, etc. may be mentioned.
  • the premix for confectionery and breads of the present invention is a flour such as wheat flour, sugars such as sugar, fats and oils (powder fats and oils), milk powder, dried eggs, swelling agents, emulsifiers, seasonings, spices, flavorings, coloring agents, etc.
  • This is a mixture of all or part of the ingredients, and it is a general term for adjusted powders that can be easily made into confectionery and bread by simply adding water and other ingredients and cooking (steaming, baking, boiling, frying, etc.) .
  • the advantages of using a premix are, for example, (1) high quality products can be easily achieved, (2) quality uniformity can be ensured, (3) cumbersome work can be reduced, time, place and labor. Can be saved.
  • the powdered fat and oil composition for confectionery bread of the present invention can be used as a part of the material (fat and fat content) for making such a premix for confectionery and bread.
  • the powdered fat composition for confectionery bakery of the present invention is blended in the raw materials of the above-mentioned bread dough, V blender, Nauta mixer, Henschel mixer, fluid It can be produced by mixing with a machine such as a layer mixer.
  • the powdery fat composition for confectionery bakery of the present invention is equivalent to the case of using only normal solid fat even when used alone or together with liquid oil and / or solid fat.
  • the present invention also relates to a confectionery / bread quality improver comprising the confectionery bakery powder oil composition as an active ingredient.
  • the confectionery bread quality improver of the present invention can be used alone or together with liquid oil and / or solid fat. In comparison with the case of using only normal solid fat, it can be improved to have the same or more flavor and texture.
  • the quality improvement agent for confectionery and breads of this invention contains the powdered fats and oils composition for confectionery bakery mentioned above as an active ingredient.
  • the confectionery / bread texture-improving agent of the present invention preferably contains 60% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass of the above confectionery bakery powder fat composition. % Or more.
  • the confectionery / bread texture improving agent of the present invention may contain the above-described confectionery bread powder / fat composition as an active ingredient, and does not impair the effects of the present invention.
  • edible fats and oils such as soybean oil and rapeseed oil, and other components such as excipients such as dextrin and starch may be included.
  • the preferable confectionery / bread quality improving agent of the present invention consists essentially of the confectionery bread powder and fat composition.
  • “substantially” means that the ingredients other than the confectionery bread powder and fat composition contained in the confectionery and bread quality improver make the texture improver for confectionery and bread 100% by mass. For example, it means preferably 0 to 15% by mass, more preferably 0 to 10% by mass, still more preferably 0 to 5% by mass.
  • the loose bulk density (g / cm 3 ) of the powdered fat composition obtained in the examples and the like is measured in a measuring cylinder having an inner diameter of 15 mm ⁇ 25 mL from about 2 cm above the upper opening end of the measuring cylinder.
  • the composition was dropped and loosely filled, the filled mass (g) was measured and the capacity (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
  • ⁇ Crystal (micrograph) The crystals of the powdered oil / fat composition obtained with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation) were photographed. The obtained micrographs are shown in FIG. 4 (Production Example 7) and FIG.
  • the average particle diameter (d50) measured based on the laser diffraction scattering method was used for the value of the major axis.
  • the powdered fat composition is attached to the surface of the glass beads by adding and mixing the powdered fat composition to glass beads (manufactured by ASONE, model number BZ-01, dimensions 0.105 to 0.125 mm ⁇ ). The situation was photographed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation). The length in the vertical direction from the adhesion surface of the particles of one powdered fat composition adhering to the glass bead surface was measured as the thickness of the particles, and the average value of the total 25 particle thicknesses was taken.
  • ⁇ Average particle size (d50) The particle size distribution was measured with a particle size distribution measuring device (Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.) based on the laser diffraction scattering method (ISO1333201, ISO92776-1). In addition, the measured average particle diameter is the value of d50.
  • Powdered fat composition A (powdered fat composition for confectionery bread) 25 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour It was maintained and completely melted, cooled in a thermostatic bath at 60 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state.
  • XXX type 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.
  • the obtained solid is mechanically pulverized to form a powdery oil composition that is a powdery crystalline composition (loose bulk density: 0.2 g / cm 3 , aspect ratio 1.6, aspect ratio (2): 4.6).
  • the average particle size was 8.0 ⁇ m
  • the X-ray diffraction measurement diffraction peak was 4.6 mm
  • the peak intensity ratio was 0.89.
  • the shape of the particles of the powdered fat composition A was a plate-like shape.
  • the micrograph of the powdery fat composition A is shown in FIG. 14 (100 times) and FIG. 15 (300 times).
  • this powdery fat composition A was used.
  • Liquid oil Rapeseed oil (Nisshin Oilio Group, trade name: Nisshin Canola Oil)
  • Solid fat A Margarine for confectionery bread (Nisshin Oillio Group, trade name: Royal Wide 100)
  • Solid fat B Margarine for confectionery bread (Nisshin Oillio Group, trade name: Royal Short 180)
  • ⁇ Other raw materials> strong powder, raw yeast, yeast food, super white sugar, salt, skim milk powder, thin flour, Dicel 100 (Nisshin Oillio Group, solid fat for confectionery bread), roll-in fat (Meiji Co., Ltd., Commercially available products were used as trade names: Meiji Fermented Sheet Butter), frozen whole eggs, baking powder and the like.
  • Examples 1 to 3 ⁇ Manufacture of bread> According to the formulations shown in Tables 2 to 4 (preparing 2.5 kg of flour), the breads of Examples 1 to 3 and Comparative Examples 1 to 2 were produced according to a conventional method (medium seed method). Specifically, first, strong powder, fresh yeast, yeast food and water having the composition shown below were mixed and kneaded so that the kneading was 25 ° C. Next, the thus obtained dough (medium seed) was fermented at 28 ° C. for 120 minutes (humidity 80%).
  • Example 3 As is apparent from the results in Tables 2 to 4, the breads (Examples 1 to 3) produced using the powdered fat composition A of the present invention (Examples 1 to 3) were produced using liquid oil (canola oil) (comparison). Compared to Example 1), the tactile sensation was good, and it was found that the texture and the mouth melting were also excellent. In particular, compared with Comparative Example 1, in Examples 1 to 3, the hardness of the texture and the feeling of dryness were suppressed. Moreover, it turned out that there is no inferiority compared with what uses normal solid fat (Royal wide 100) (comparative example 2).
  • the bread (cm 3 ), height (mm), mass (g), and specific volume (cm 3 / g) of the breads produced in Tables 2 to 4 were measured.
  • the volume is measured with an ultra-high speed laser volume measuring machine and a non-contact CCD slit laser scanning method (trade name: Selnac-WinVM2000, manufactured by Astec Co., Ltd.), and the center height is measured at the highest height.
  • the specific volume was calculated by a calculated value (volume / mass).
  • Table 5 As shown in Table 5, the breads of Examples 1 to 3 manufactured using the powdered fat composition A of the present invention are clearly more voluminous than those of Comparative Example 1 manufactured using only liquid oil. all right.
  • Example 4 ⁇ Manufacture of sponge cake>
  • the sponge cakes of Example 4 and Comparative Example 3 were produced according to a conventional method (all-in-mix method). Specifically, first, after mixing fats and oils (powder fat and oil composition A or liquid oil), sucrose and dicel 100 (solid fats) shown below, frozen whole eggs are added and further mixed. The dicell 100 was added after the temperature was adjusted to 20 ° C. Next, the sieved flour and baking powder were added and whipped. The No. 6 Deco mold was filled with 330 g and baked for 32 minutes at a firing temperature of 180 ° C. and a lower fire of 170 ° C. to produce a sponge cake.
  • the sponge cake of Example 4 had a clean dough on the surface to which the pattern was adhered because the dough was not adhered to the peeled pattern, but the sponge cake of Comparative Example 3 was peeled off Because the fabric was attached to the pattern, the pattern was Fabric wear to have surface is, for the most part around the cake had been peeled off.
  • the sponge cake (Example 4) produced using the powdered oil and fat composition A of the present invention was compared with that produced using a liquid oil (canola oil) (Comparative Example 3).
  • the time required to reach a predetermined specific gravity was short, and the foaming property of the cake dough was excellent.
  • FIG. 2 it was also found that the use of the powdered fat composition A of the present invention prevents adhesion to the pattern paper as compared with the case of using liquid oil (canola oil). .
  • Examples 5 to 6 ⁇ Manufacture of chiffon cake>
  • the chiffon cakes of Examples 5 to 6 and Comparative Example 4 were produced according to a conventional method (all-in-mix method). Specifically, first, after mixing the fats and oils (powder fat and oil composition A or liquid oil), sucrose, and dicel 100 (solid fats) shown below, frozen whole eggs were added and further mixed. . Dicell 100 was added after the temperature was adjusted to 20 ° C. in advance. Next, sieved flour and baking powder were added and whipped. 100 g of the dough thus obtained was filled in a baking cup and baked for 20 minutes at a firing temperature of 190 ° C.
  • chiffon cakes of Examples 5 to 6 and Comparative Example 4 are shown in FIG. 3 (baked products immediately after taking coarse heat after firing, fired products after being removed from the mold).
  • Examples 7 to 9 ⁇ Manufacture of pie>
  • the pies of Examples 7 to 9 and Comparative Example 5 were produced according to a conventional method according to the formulations shown in Tables 9 to 10 (charged with 2.0 kg of powder). Specifically, first, strong powder, thin powder, salt, powdered oil / fat composition A, solid fat B, and water having the composition shown below were mixed and kneaded so that the kneading was 20 ° C. The solid fat B was added after the temperature was adjusted to 20 ° C. in advance.
  • Examples 7 to 9 pies (Examples 7 to 9) produced using the powdered oil / fat composition A of the present invention (Examples 7 to 9) were produced using only the solid fat B ( It was found that the tactile sensation and food texture were also superior as compared with Comparative Example 5). In particular, in Examples 1 to 3, pie float was improved compared to Comparative Example 5, and a firm layer was formed in the inner phase.
  • the pie produced in Tables 9 to 10 was measured for volume (cm 3 ), height (mm), mass (g), and specific volume (cm 3 / g).
  • the volume is measured with an ultra-high speed laser volume measuring machine and a non-contact CCD slit laser scanning method (trade name: Selnac-WinVM2000, manufactured by Astec Co., Ltd.), and the height is measured at the highest place
  • the specific volume was calculated by a calculated value (volume / mass).
  • Table 11 As shown in Table 11, the pies of Examples 7 to 9 produced using the powdered oil / fat composition A of the present invention had a specific volume larger than that of Comparative Example 5 produced with only solid fat, and clearly It was confirmed that the pie float was improved.
  • the pie float is improved as compared with the case of using only the solid fat, providing stable oil / fat physical properties, Since it becomes possible to produce pie with high commercial value, the industrial applicability is extremely large.
  • the powdery composition obtained by these production examples can also be used as a powdered fat composition for confectionery bread as in the above examples.
  • (Production Example 1): x 16 25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 50 ° C.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio: 2.0, average particle size: 119 ⁇ m, X-ray diffraction measurement) Diffraction peak: 4.6 ⁇ , peak intensity ratio: 0.90).
  • the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.3 g / cm 3 , aspect ratio 1.4, average particle size 99 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 ⁇ , peak intensity ratio: 0.88).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 87 ⁇ m, diffraction peak for X-ray diffraction measurement) : 4.6 mm, peak intensity ratio: 0.89).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 92 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 30 ⁇ m, diffraction peak for X-ray diffraction measurement) : 4.6 ⁇ , peak intensity ratio: 0.93).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 31 ⁇ m, diffraction peak for X-ray diffraction measurement) : 4.6 ⁇ , peak intensity ratio: 0.88).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition that is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 1.6, average particle size 54 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.3 g / cm 3 , aspect ratio 1.4, average particle size 60 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 ⁇ , peak intensity ratio: 0.91).
  • the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 1.6, average particle size 48 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.3 g / cm 3 , aspect ratio 1.4, average particle size 63 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 ⁇ , peak intensity ratio: 0.78). Palm extremely hardened oil had a very low content of XXX type triglyceride and was used as a diluent component (hereinafter the same).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 36 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 ⁇ , peak intensity ratio: 0.88).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 1.6, average particle size 50 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.90).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 1.6, average particle size 52 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition that is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 1.6, average particle diameter 60 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 mm, peak intensity ratio: 0.89).
  • the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition which is a powdery crystal composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 42 ⁇ m, X-ray diffraction measurement diffraction peak : 4.6 ⁇ , peak intensity ratio: 0.92).
  • the shape of the particles of the powdered fat composition was a plate-like shape.
  • a powdered oil composition that is a powdery crystalline composition by loosening the obtained solid (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 2.0, average particle size 52 ⁇ m, diffraction peak for X-ray diffraction measurement) : 4.6 ⁇ , peak intensity ratio: 0.93).
  • the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate-like shape.
  • Powdered fat composition (relaxed bulk density: 0.2 g / cm 3 , aspect ratio 1.6, average particle size 74 ⁇ m, X-ray diffraction measurement diffraction peak: 4.6 ⁇ , peak intensity ratio: 0.00) 90).
  • powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation)
  • the shape of the particles of the powdered fat composition was a plate-like shape.
  • Powdered fat composition (relaxed bulk density: 0.3 g / cm 3 , aspect ratio 1.4, average particle size 77 ⁇ m, X-ray diffraction measurement diffraction peak: 4.6 ⁇ , peak intensity ratio: 0.00) 88).
  • powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation)
  • the shape of the particles of the powdered fat composition was a plate-like shape.
  • the powdery fat composition obtained by the following manufacture example can also be used as a powdery fat composition for confectionery bread like the said Example.
  • (Production Example 19): x 18 About 1000 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, flakes, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. Maintain for 12 hours to melt completely, cool in a 60 ° C constant temperature bath for 12 hours to form solids with voids with increased volume, complete crystallization, then cool to room temperature (25 ° C) state did.
  • the obtained solid was mechanically pulverized to obtain a powdery fat composition (relaxed bulk density: 0.2 g / cm 3 , particle aspect ratio: 1.4, particle aspect ratio (2): 3.7, average average).
  • the shape of the particles of the powdered fat composition was a plate shape.
  • the loose bulk density, aspect ratio, aspect ratio (2), average particle diameter, and X-ray diffraction were measured by the methods described above.
  • the obtained solid was mechanically pulverized to obtain a powdered fat composition (relaxed bulk density: 0.2 g / cm 3 , particle aspect ratio: 1.5, particle aspect ratio (2): 3.5, average particle size) Diameter: 7.4 ⁇ m, X-ray diffraction measurement diffraction peak: 4.6 ⁇ , peak intensity ratio: 0.89). From the diffraction peak of X-ray diffraction measurement and the peak intensity ratio, it was found that the oil / fat component of the obtained powdered oil / fat composition contains ⁇ -type oil / fat.
  • the shape of the particles of the powdered fat composition was a plate shape.
  • the loose bulk density, aspect ratio, aspect ratio (2), average particle diameter, and X-ray diffraction were measured by the methods described above.
  • the obtained solid was mechanically pulverized to obtain a powdered fat composition (relaxed bulk density: 0.2 g / cm 3 , particle aspect ratio: 1.4, particle aspect ratio (2): 7.2, average particle size) Diameter 14.4 ⁇ m, X-ray diffraction measurement diffraction peak: 4.6 ⁇ , peak intensity ratio: 0.90). From the diffraction peak of X-ray diffraction measurement and the peak intensity ratio, it was found that the oil / fat component of the obtained powdered oil / fat composition contains ⁇ -type oil / fat. When the powdery fat composition before pulverization was visually observed, it was a solid having voids with an increased volume.
  • FIG. 16 is a photograph of the appearance of the powdery fat composition before pulverization. Further, when the powdered oil / fat composition before pulverization was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), a large number of plate-shaped particles overlapped.
  • FIG. 17 is an electron micrograph (200 ⁇ ) of the powdery fat composition before pulverization. Further, when the obtained powdery fat composition was observed with a 3D real surface view microscope VE-8800 (manufactured by Keyence Corporation), the shape of the particles of the powdered fat composition was a plate shape. 18 and 19 are electron micrographs (1000 times) of the powdered oil / fat composition. The loose bulk density, aspect ratio, aspect ratio (2), average particle diameter, and X-ray diffraction were measured by the methods described above.

Landscapes

  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain, qui, lorsqu'elle est utilisée seule ou conjointement avec une huile liquide et/ou une graisse solide, permet la production d'une confiserie ou de pain ayant le même niveau de qualité ou un niveau de qualité supérieure comparée à celui de confiseries et de pain produit uniquement à l'aide des graisses solides classiques. La présente invention concerne une composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain, qui comprend une composition d'huile ou de graisse en poudre qui satisfait la condition (a) : (a) la composition est une composition d'huile ou de graisse en poudre qui contient un composant d'huile ou de graisse contenant au moins un triglycéride de type XXX, le triglycéride de type XXX étant un composé qui porte, de la position 1 à la position 3 de la glycérine, un résidu d'acide gras X contenant x atomes de carbone, le nombre x d'atomes de carbone étant un nombre entier choisi entre 10 et 22, le composant d'huile ou de graisse contenant une huile ou graisse de type ß, chacune des particules de la composition d'huile ou de graisse en poudre ayant une forme de type plaque, et la masse volumique apparente en vrac de la composition d'huile ou de graisse en poudre étant comprise entre 0,05 et 0,6 g/cm3.
PCT/JP2018/011539 2017-03-23 2018-03-22 Composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain Ceased WO2018174203A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019506998A JPWO2018174203A1 (ja) 2017-03-23 2018-03-22 製菓製パン用粉末油脂組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-056753 2017-03-23
JP2017056753 2017-03-23

Publications (1)

Publication Number Publication Date
WO2018174203A1 true WO2018174203A1 (fr) 2018-09-27

Family

ID=63586082

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/011539 Ceased WO2018174203A1 (fr) 2017-03-23 2018-03-22 Composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain

Country Status (2)

Country Link
JP (1) JPWO2018174203A1 (fr)
WO (1) WO2018174203A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110074332A (zh) * 2019-05-27 2019-08-02 湖北中医药大学 一种压缩干粮及其制备方法
JP2021027822A (ja) * 2019-08-13 2021-02-25 日清オイリオグループ株式会社 サンドイッチ用焼成パンの製造方法、及びサンドイッチ
CN112493280A (zh) * 2019-09-16 2021-03-16 丰益(上海)生物技术研发中心有限公司 一种增大面团醒发高度的油脂组合物及应用
JP2021158976A (ja) * 2020-03-31 2021-10-11 ユニテックフーズ株式会社 品質改善剤
JP2022149026A (ja) * 2021-03-25 2022-10-06 理研ビタミン株式会社 ベーカリー類用形状保持剤
CN117320558A (zh) * 2021-04-30 2023-12-29 日清奥利友集团株式会社 粉末油脂组合物的制造方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016013582A1 (fr) * 2014-07-22 2016-01-28 日清オイリオグループ株式会社 Composition d'huile/graisse en poudre, aliment comprenant ladite composition d'huile/graisse en poudre et leurs procédés de production
WO2017051910A1 (fr) * 2015-09-24 2017-03-30 日清オイリオグループ株式会社 Composition de graisse ou d'huile en poudre et son procédé de production
WO2017126667A1 (fr) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 Agent en poudre pour constituant liquide
WO2017126668A1 (fr) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 Épaississant de composant liquide
WO2018056415A1 (fr) * 2016-09-23 2018-03-29 日清オイリオグループ株式会社 Composition adhésive contenant de la graisse ou de l'huile en poudre et son procédé de fabrication

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016013582A1 (fr) * 2014-07-22 2016-01-28 日清オイリオグループ株式会社 Composition d'huile/graisse en poudre, aliment comprenant ladite composition d'huile/graisse en poudre et leurs procédés de production
WO2017051910A1 (fr) * 2015-09-24 2017-03-30 日清オイリオグループ株式会社 Composition de graisse ou d'huile en poudre et son procédé de production
WO2017126667A1 (fr) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 Agent en poudre pour constituant liquide
WO2017126668A1 (fr) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 Épaississant de composant liquide
WO2018056415A1 (fr) * 2016-09-23 2018-03-29 日清オイリオグループ株式会社 Composition adhésive contenant de la graisse ou de l'huile en poudre et son procédé de fabrication

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LEISSNER 0. ET AL.: "A comparison of the effect of different polymorphic form of lipids in breadmaking", CEREAL CHEMISTRY, vol. 65, no. 3, 1988, pages 202 - 207 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110074332A (zh) * 2019-05-27 2019-08-02 湖北中医药大学 一种压缩干粮及其制备方法
CN110074332B (zh) * 2019-05-27 2022-05-24 湖北中医药大学 一种压缩干粮及其制备方法
JP2021027822A (ja) * 2019-08-13 2021-02-25 日清オイリオグループ株式会社 サンドイッチ用焼成パンの製造方法、及びサンドイッチ
CN112493280A (zh) * 2019-09-16 2021-03-16 丰益(上海)生物技术研发中心有限公司 一种增大面团醒发高度的油脂组合物及应用
JP2021158976A (ja) * 2020-03-31 2021-10-11 ユニテックフーズ株式会社 品質改善剤
JP7583422B2 (ja) 2020-03-31 2024-11-14 ユニテックフーズ株式会社 品質改善剤
JP2022149026A (ja) * 2021-03-25 2022-10-06 理研ビタミン株式会社 ベーカリー類用形状保持剤
JP7693347B2 (ja) 2021-03-25 2025-06-17 理研ビタミン株式会社 ベーカリー類用形状保持剤
CN117320558A (zh) * 2021-04-30 2023-12-29 日清奥利友集团株式会社 粉末油脂组合物的制造方法
US20240225029A9 (en) * 2021-04-30 2024-07-11 The Nisshin Oillio Group, Ltd. Method for producing powdered oil and/or fat composition
EP4331370A4 (fr) * 2021-04-30 2025-04-09 The Nisshin Oillio Group, Ltd. Procédé de production d'une composition de matière grasse ou d'huile en poudre

Also Published As

Publication number Publication date
JPWO2018174203A1 (ja) 2020-01-23

Similar Documents

Publication Publication Date Title
WO2018174203A1 (fr) Composition d'huile ou de graisse en poudre destinée à être utilisée en production de confiserie et de pain
CN104619186B (zh) 可塑性油脂组合物
TWI600377B (zh) Grease composition
JP6279144B2 (ja) 冷感付与剤、及び食品に冷感を付与する方法
JP6715027B2 (ja) 焼き菓子用粉末油脂組成物
JP2018157779A (ja) バッター液用粉末油脂組成物
JP7041124B2 (ja) 離水防止用粉末油脂組成物
JP6762649B2 (ja) 焼きベーカリー製品用粉末油脂組成物
JP4119341B2 (ja) 粉末状または顆粒状乳化剤組成物およびそれを含有する食品
JP6892746B2 (ja) 粉末コーティング剤とその製造方法ならびに菓子もしくはパンの製造方法
JP2020010614A (ja) 可塑性油脂組成物
JP7309465B2 (ja) 焼き菓子用餡
CN119012920A (zh) 包含粉状脂肪的食物产品
JP6715011B2 (ja) 上掛け生地用粉末油脂組成物
JP4785324B2 (ja) 油脂性素材配合ベーカリー食品におけるブルーム、白色化及び油脂性素材固化現象の抑制緩和方法
JP2021027822A (ja) サンドイッチ用焼成パンの製造方法、及びサンドイッチ
JP6595350B2 (ja) 麺皮用粉末油脂組成物
JP7248409B2 (ja) 複合パン生地
JP6762652B2 (ja) パン類用粉末油脂組成物
JP6599247B2 (ja) ノンフライ揚げ物用粉末油脂組成物
JP6664970B2 (ja) 麺類用粉末油脂組成物
JP2021048814A (ja) 可塑性油脂組成物
JP3767507B2 (ja) バターケーキ類の製造法
JP6877826B2 (ja) 麺皮用粉末油脂組成物
EP1220619A1 (fr) Melange d'agents tensioactifs co-cristallises

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18771219

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2019506998

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18771219

Country of ref document: EP

Kind code of ref document: A1