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Fat composition for bakery product and bakery product

A technology of oil composition and products, which is applied in the field of oil composition for pastry products and pastry products, and can solve the problems of poor flavor and taste of bread, etc.

Inactive Publication Date: 2009-05-06
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, a substance with a certain anti-aging effect can be obtained, but the flavor and texture of bread may be deteriorated due to the flavor of the excessively added emulsifier itself.

Method used

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  • Fat composition for bakery product and bakery product
  • Fat composition for bakery product and bakery product
  • Fat composition for bakery product and bakery product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5、 comparative example 1～5

[0093] Evaluation of bread production was carried out with respect to the above-mentioned products A to E of the present invention, comparative products a to d, and Comparative Example 5 in which no fat composition for pastry products was added.

[0094] Specifically, research white baked bread that tends to stale. The white baked bread mentioned here refers to bread that has been baked at low temperature and for a long time in the form of a white crust in the bread. Since the conditions are mild, the gelatinization of starch does not proceed sufficiently, and as a result, there is a problem that aging tends to occur. Table 3 shows the bread compositions evaluated (composition in intermediate stage, composition in kneading stage)

[0095] table 3

[0096]

[0097] * An oil-fat composition was not prepared with respect to the components described in Comparative Example 4, and each component was added separately. The timing of adding is the same as other oil compositions....

Embodiment 6～10、 comparative example 6～8

[0126] Bread production evaluation of edible bread was performed with respect to the fat-fat composition blending and non-blending fat-fat composition (comparative example 8) of this invention products A-E, comparative product b, e. Table 5 shows the bread blends evaluated (medium blends, kneading blends).

[0127] table 5

[0128]

[0129] * Riken Vitamin Manufacturing Emulgy-MM—100

[0130]

[0131] 1. Preparation conditions of medium base material

[0132] Use a vertical mixer (Kanto mixer, 10 coats) and a hook to add the medium compound material to the mixer, mix and knead at low speed for 3 minutes and medium and high speed for 2 minutes. The kneading temperature is set at 23°C to make the medium base material . Next, it is made to ferment (middle seed fermentation). The conditions at this time are as follows.

[0133] Middle seed fermentation temperature 26°C

[0134] Medium seed fermentation relative humidity 80%

[0135] Middle seed fermentation time 4 hou...

Embodiment 11～15、 comparative example 9～11

[0151] Bread production evaluation of Danish confectionery was carried out with respect to the oil and fat composition blending and non-blending oil and fat compositions (comparative example 11) of the present invention products A to E, comparative products b and e. Table 7 shows the bread combinations evaluated.

[0152] Table 7

[0153]

[0154]

[0155] 1. Base material manufacturing conditions

[0156] Use a vertical mixer (Kanto mixer, 10 coatings) and a hook, add the ingredients except for the oil into the mixer, mix and knead at low speed for 3 minutes, medium and high speed for 5 minutes, and high speed for 12 minutes. The kneading temperature is set at 18 ℃ to make the base material. Next, in order to recover the loss of the base material, after shutting down at a temperature of 27°C for 40 minutes, the base material was stored in a constant temperature tank at -4°C for 8 hours. Combine with the above-mentioned base material into oil, and carry out 3 times of ...

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PUM

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Abstract

The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt% or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A) / (B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.

Description

technical field [0001] The present invention relates to a fat composition for bakery and pastry products using the composition, in particular to bread, cakes, and a frozen base for bread. Background technique [0002] For pastry products, especially bread, attempts have been made to suppress the aging of products during storage, and research has been conducted on the addition of emulsifiers and thickeners made of polysaccharides. [0003] At present, various techniques for preventing the aging of pastry products using only emulsifiers have been proposed. However, it is necessary to add a large amount of emulsifier in order to produce the anti-aging effect only by emulsifier. As a result, a substance with a certain anti-aging effect can be obtained, but the flavor and texture of bread may be deteriorated due to the flavor of the emulsifier itself added in excess. [0004] In addition, as prior art using a thickener made of polysaccharides, a technique of dispersing a thicke...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A21D2/16
Inventor 亀尾洋司麻生佳秀德永达也荻原信一
Owner KAO CORP