Fluid fat composition for bakery and production method thereof

Abstract

To provide a fluid fat composition for bakery that possesses long-term stable fluidity and from which bread of superior quality can be produced, and a production method for the same.SOLUTION: A fluid fat composition for bakery contains 3-16 mass% of powdery fat having an average particle diameter of 0.1-100 μm in a fluid oil. The powdery fat is preferably one or more selected from extremely hardened oil, fractionated hard-fraction oil, and an emulsifier. The fluid fat composition for bakery can be obtained by adding a solid fat having a melting point of 50°C or higher to the liquid oil and homogenizing the mixture.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fluid oil and fat composition for bakery use and a method for producing the same. [Background technology]

[0002] Margarine and shortening have been used in large quantities as fats and oils for bread making, and most of them are plasticized fats obtained by the rapid cooling plasticization method. However, the handling of this plastic fat has been an obstacle to streamlining the mass continuous production of bread, and there is a need for the development of bread-making fats that can produce high-quality bread and have fluidity that allows for bulk handling, i.e., transfer using a pump.

[0003] Such fats and oils are called "pumpable shortenings" and are classified into liquid, soluble, and flowable types. Liquid-type oils and fats are oils that are liquid at room temperature and have good stability in terms of physical properties, but are extremely poor in bread-making properties and are prone to oxidative deterioration, resulting in extremely poor shelf life. The soluble type involves heating and maintaining plastic fats at a temperature where they become fluid. This type is expected to have the same bread-making properties as plastic fats, but the hardness varies greatly depending on the temperature, so stable bread-making properties cannot be expected. Furthermore, once heated and then cooled, coarse crystals form and oil separation occurs, making it difficult to store.

[0004] The fluid type is a type that has a certain hardness and fluidity at room temperature by combining low-melting point fats and oils with high-melting point fats, and is expected to have the same bread-making properties as plastic fats. However, it is difficult to store the dough without thickening or solid-liquid separation while maintaining a certain amount of solid fat crystals, and rapid cooling and plasticization are required during production to generate fine crystals, so the manufacturing process involves complicated steps and is very time-consuming and labor-intensive. Needless to say, conventional plastic shortenings and margarines with the appropriate consistency are the most effective fats and oils for bread making in terms of physical properties. This is because the presence of an appropriate amount of fine fat crystals provides excellent extensibility to bread dough, which spreads like a monolayer on the surface of the gluten film during kneading, helping to form a good gluten film. The important thing when fluidizing fats and oils for bread making is to fluidize them without losing their extensibility to the dough film.

[0005] As a technology relating to such fluid bakery fats, for example, fluid fats have been proposed in which a specific extremely hardened oil is dissolved in liquid oil and then cooled and crystallized (see, for example, Patent Document 1). However, this method has the problem that the oil crystals tend to become coarse and have poor storage stability, and also has the problem that the content of the extremely hardened oil is low, so that the physical properties are poor in the temperature range suitable for kneading into bread, making it difficult to knead into the dough. Fluid fats containing powdered flakes of extremely hardened oil have also been proposed (see, for example, Patent Document 2). However, this method has the problem that the particle size of the dispersed fat crystals is too large, making it impossible for the fat to spread uniformly along the gluten film during kneading into bread, resulting in a deterioration in the quality of the resulting bread. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-113611 [Patent Document 2] WO2007-061372 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a fluid oil and fat composition for bakeries which maintains stable fluidity for a long period of time and enables the production of bread of excellent quality. Another object of the present invention is to provide a method for producing a fluid oil / fat composition for bakery use, which can stably produce the fluid oil / fat composition for bakery use having the above-mentioned characteristics using a simpler production apparatus than the conventional production method using a rapid cooling plasticization method. [Means for solving the problem]

[0008] As a result of extensive investigations conducted by the present inventors to achieve the above-mentioned object, they discovered that the above-mentioned problems can be solved by using an oil and fat composition in which a certain amount of powdered lipid of a specific particle size is contained in liquid oil, and that the oil and fat composition can be produced by adding a solid lipid having a melting point of 50°C or higher to liquid oil and homogenizing the mixture.

[0009] The present invention was made based on the above findings and provides a fluid oil and fat composition for bakery use, which contains 3 to 16 mass% of powdered lipid having an average particle size of 0.1 to 100 μm in liquid oil. The present invention also provides a manufacturing method for obtaining the above-mentioned fluid oil and fat composition for bakery use, which comprises adding a solid lipid having a melting point of 50°C or higher to liquid oil and homogenizing the mixture. [Effects of the Invention]

[0010] The fluid oil and fat composition for bakeries of the present invention maintains stable fluidity for a long period of time and can be used to produce bread of excellent quality. Furthermore, according to the method for producing a fluid oil / fat composition for bakeries of the present invention, a fluid oil / fat composition for bakeries that retains stable fluidity for a long period of time and is capable of producing bread of excellent quality can be produced stably with less energy and using a simpler production apparatus than the conventional production method using rapid cooling plasticization. DETAILED DESCRIPTION OF THE INVENTION

[0011] The fluid oil and fat composition for bakery use of the present invention will be described in detail below. The fluid oil and fat composition for bakeries of the present invention contains 3 to 16 mass % of powdered lipid having an average particle size of 0.1 to 100 μm in liquid oil.

[0012] Examples of the liquid oil include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil, which are liquid at room temperature (25°C). Other examples include soft oils obtained by fractionating solid oils at room temperature, such as palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, mango fat, milk fat, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, which are liquid at room temperature. These oils may also be subjected to one or more physical or chemical treatments, such as hydrogenation, fractionation, and interesterification, as long as the resulting processed oils are liquid at room temperature. In the present invention, these oils may be used alone or in combination.

[0013] In the present invention, it is preferable to use one or more liquid oils selected from oils and fats that are liquid at room temperature, such as soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil, because the viscosity of the resulting fluid oil and fat composition for bakery use is good over a wide temperature range and the resulting bakery products can be made to melt in the mouth with ease.

[0014] The raw material lipid for the powdered lipid having an average particle size of 0.1 to 100 μm is not particularly limited, and examples thereof include vegetable oils such as corn oil, canola oil, high oleic canola oil, soybean oil, cottonseed oil, high oleic cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, rice oil, sesame oil, olive oil, coconut oil, cacao butter, and palm oil; animal oils and fats such as beef tallow, lard, fish oil, and whale oil; vegetable waxes such as rice bran wax; animal waxes such as beeswax; higher alcohols; higher fatty acids; and emulsifiers.

[0015] The powdered lipid is preferably a high melting point lipid. The melting point of the high-melting-point lipid is preferably 50° C. or higher, more preferably 55° C. or higher, and most preferably 55° C. to 80° C. If the melting point of the fat or oil is less than 50° C., the viscosity of the resulting fluid fat or oil composition for bakery use is extremely low and it tends to become liquid. In addition, when used in the production of bakery products, particularly bread, it tends to be slippery and difficult to knead, and further, it is difficult to obtain sufficient stretching of the dough during proofing, which tends to result in small-volume bread.

[0016] The high-melting-point lipid may be the raw material lipid itself, or may be a lipid that has been subjected to one or more processes selected from hydrogenation, fractionation, and interesterification. The hydrogenated oil or fat is preferably an extremely hardened oil that has been subjected to extremely hardening, and in the case of fractionated hard part oil, it is preferably a hard part oil that has been further fractionated within the fractionated hard part oil, i.e., a two-stage fractionated hard part oil. In the present invention, it is preferable to use one or more types selected from the group consisting of extremely hardened oil, fractionated hard oil, and emulsifier as the powdered lipid.

[0017] Here, the above-mentioned highly hydrogenated oil will be described. The above-mentioned extremely hardened oil is an oil obtained by hydrogenating a raw material oil until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1, and substantially completely saturating the unsaturated fatty acids that are its constituents. The melting point of the oil is preferably 50°C or higher, more preferably 55°C or higher.

[0018] The above-mentioned extremely hardened oil may be a hard oil obtained by further fractionating the above-mentioned extremely hardened oil, or may be an interesterified product of one or more extremely hardened oils, or an interesterified product of an extremely hardened oil and a saturated fatty acid or a partial glyceride mainly composed of saturated fatty acid, etc. In the present invention, all of these are considered to be extremely hardened oils.

[0019] In the fluid fat and oil composition for bakeries of the present invention, among the above-mentioned extremely hardened oils, one or more extremely hardened oils selected from extremely hardened corn oil, high oleic canola oil, extremely hardened soybean oil, high oleic cottonseed oil, high oleic safflower oil, high oleic sunflower oil, extremely hardened rice oil, extremely hardened beef tallow oil, extremely hardened lard oil, extremely hardened fish oil, and high erucic rapeseed oil are preferred, as they are particularly excellent in inhibiting the formation of coarse crystals over time and in resistance to solid-liquid separation. It is particularly preferred that the fluid fat and oil composition for bakery use contains at least one or more extremely hardened oils selected from extremely hardened corn oil, high oleic canola oil, extremely hardened soybean oil, high oleic cottonseed oil, high oleic safflower oil, high oleic sunflower oil, and extremely hardened rice oil.

[0020] It is preferable to use the following two types of extremely hardened oils (A) and (B) in combination, because the viscosity becomes slightly higher, which has the effect of shortening the kneading time, particularly when kneading bread dough; the dough stretches well during proofing, making it easier to obtain large-volume bread; and fat separation during storage is less likely to occur. (A): Extremely hardened oil obtained by extremely hardening an oil or fat containing 50% by mass or more of fatty acids having 20 or more carbon atoms in the total fatty acids. (B): Extremely hardened oil obtained by extremely hardening an oil or fat containing 80% by mass or more of fatty acids having 16 to 18 carbon atoms in the total fatty acids.

[0021] An example of the extremely hydrogenated oil obtained by extremely hydrogenating the above-mentioned (A) oil or fat containing fatty acids having 20 or more carbon atoms in an amount of 50% by mass or more among all the constituent fatty acids is hyercin rapeseed extremely hydrogenated oil.

[0022] Furthermore, examples of (B) above-mentioned extremely hardened oils obtained by extremely hardening fats containing 80% by mass or more of fatty acids having 16 to 18 carbon atoms in all of their constituent fatty acids include edible fats such as soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, high oleic cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, palm oil, monkey fat, mango fat, milk fat, beef tallow, lard, and cocoa butter, as well as processed fats obtained by subjecting these edible fats to one or more physical or chemical treatments such as partial hydrogenation, fractionation, and interesterification, and then hydrogenating these processed fats or mixed fats until the iodine value becomes 10 or less, preferably 5 or less, and more preferably less than 1, thereby almost completely saturating the unsaturated fatty acids that are essentially the constituents of these processed fats. In the present invention, these fats and oils can be used alone or in combination of two or more. In the present invention, it is preferable to use extremely hardened soybean oil as the component (B) in an amount of preferably 50% by mass or more, more preferably 80% by mass or more, and most preferably the entire amount, because it has particularly excellent resistance to solid-liquid separation.

[0023] In the present invention, the composition preferably contains the above (A) extremely hardened oil obtained by extremely hardening an oil or fat containing, among its total constituent fatty acids, 50% by mass or more of fatty acids having 20 or more carbon atoms, and the above (B) extremely hardened oil obtained by extremely hardening an oil or fat containing, among its total constituent fatty acids, 80% by mass or more of fatty acids having 16 to 18 carbon atoms, such that the ratio of component (A) to component (B) satisfies 0.20≦(A) / (A)+(B)≦0.80 (by mass), preferably 0.20≦(A) / (A)+(B)≦0.70, and more preferably 0.30≦(A) / (A)+(B)≦0.60. If the value of (A) / (A)+(B) is less than 0.20 or exceeds 0.80, the resulting fluid oil / fat composition for bakery use may be prone to oil / fat separation depending on the storage temperature or storage period, or when used in the production of bakery products, particularly bread, the dough may not be sufficiently stretchable during proofing, resulting in a loaf of bread with a small volume.

[0024] Instead of mixing the two types of extremely hardened oils to meet the above conditions, an extremely hardened oil may be used by mixing an oil and fat containing 50% by mass or more of fatty acids having 20 or more carbon atoms in the total fatty acids and an oil and fat containing 80% by mass or more of fatty acids having 16 to 18 carbon atoms in the total fatty acids to meet the above conditions, and hydrogenating the mixed oil and fat until the iodine value becomes 10 or less, preferably 5 or less, more preferably less than 1, thereby almost completely saturating the unsaturated fatty acids that are essentially the constituents.

[0025] Next, the fractionated hard part oil will be described. The fractionated hard oil is an oil obtained by removing low-melting point components from raw oils and fats by solvent fractionation such as acetone fractionation or hexane fractionation, solventless fractionation such as dry fractionation, emulsion fractionation, or the like, and has a melting point of preferably 50°C or higher, more preferably 55°C or higher. The fractionated hard part oil may be a two-stage fractionated hard part oil obtained by further fractionating the fractionated hard part oil, or a multi-stage fractionated hard part oil obtained by further fractionating the fractionated hard part oil.

[0026] In the fluid oil-and-fat composition for bakeries of the present invention, among the above-mentioned fractionated hard oils, palm oil fractionated hard oil is preferred because it is particularly excellent in inhibiting the formation of coarse crystals over time and in resistance to solid-liquid separation, and palm two-stage fractionated hard oil obtained by further fractionating palm oil fractionated hard oil, i.e., palm hard stearin, is particularly preferred.

[0027] Next, the emulsifier will be described. Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, and synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters. The melting point of the emulsifier is preferably 50°C or higher, more preferably 55°C or higher.

[0028] In the fluid fat and oil composition for bakeries of the present invention, one or more emulsifiers selected from the above-mentioned emulsifiers can be used, but reactive monoglycerides are preferred over glycerin fatty acid esters, particularly distilled monoglycerides, in terms of their particularly excellent resistance to inhibiting the formation of coarse crystals over time and solid-liquid separation. The bound fatty acid is preferably a saturated fatty acid rather than an unsaturated fatty acid. The chain length of the bound fatty acid is preferably 16 to 24 carbon atoms. In other words, reactive monoglycerides in which the bound fatty acid is a saturated fatty acid having 16 to 24 carbon atoms are preferred.

[0029] In the fluid oil and fat composition for bakery use of the present invention, it is preferable that the high-melting point lipid has a β-type crystal form, since this allows for the production of a fluid oil and fat composition for bakery use with a stable viscosity without increasing in viscosity over time.

[0030] To confirm the above crystal form, for example, the fluid oil and fat composition for bakery is filtered to collect powdered lipid, which can be confirmed by X-ray diffraction measurement or DSC measurement. For example, in the case of DSC measurement, the temperature is raised from 25°C to 85°C at a rate of 3°C / min, and the melting temperature of each crystal form is measured and compared with the melting temperature of the crystal form of each oil type.

[0031] The average particle size of the powdered lipid contained in the fluid oil and fat composition for bakeries of the present invention is 0.1 μm to 100 μm, preferably 1 μm or more, more preferably 2 μm or more, and particularly preferably 5 μm or more, and is preferably 80 μm or less, more preferably 50 μm or less, and particularly preferably 30 μm or less. The above particle size provides the effects of the present invention, particularly excellent suppression of the generation of coarse crystals over time, resistance to solid-liquid separation, bread-making properties, and the quality of the bread obtained.

[0032] In this specification, the average particle size refers to the median diameter based on volume. Methods for measuring the average particle size include a method in which the particle sizes of 100 emulsion droplets are measured using an optical microscope and then calculated from the measured values, and a method in which measurement is made using a laser diffraction particle size distribution measuring device (LA-960, manufactured by Horiba, Ltd.) or the like.

[0033] The fluid oil and fat composition for bakeries of the present invention contains 3 to 16 mass %, preferably 5 to 12 mass %, of the powdered lipid. The above content provides the effects of the present invention, particularly the suppression of the generation of coarse crystals over time, the resistance to solid-liquid separation, the bread-making properties, and the quality of the bread obtained. The above content refers to the content at 20°C.

[0034] The content of the powdered lipid can be obtained by measuring the solid fat content (SFC). The SFC value indicates the solid fat content in fats and oils at a given temperature, and can be measured, for example, by the following method. A fluid fat composition for bakery use, which has been adjusted to 20°C, is filled into a measurement tube, and after being held at 5°C for 30 minutes, it is successively held at 10°C, 15°C, and 20°C for 30 minutes each, and the SFC is measured.

[0035] The fluid oil and fat composition for bakery use of the present invention may contain lipids other than the above-mentioned liquid oil and high-melting point lipid. However, in terms of the effects of the present invention, particularly the particularly excellent inhibition of the formation of coarse crystals over time and resistance to solid-liquid separation, the amount of lipids other than the above-mentioned liquid oil and high-melting point lipid in the fluid oil and fat composition for bakery use is preferably 20% by mass or less, more preferably 10% by mass or less, and particularly preferably 1% by mass or less.

[0036] The fluid oil and fat composition for bakeries of the present invention may contain other ingredients in addition to those described above, provided that the effects of the present invention are not impaired.

[0037] Examples of the other ingredients include water such as tap water and mineral water, thickening stabilizers such as locust bean gum, carrageenan, alginates, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, and modified starch, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia, and aspartame, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, wheat protein, and soybeans. Examples of such food ingredients and food additives include vegetable proteins such as proteins, eggs and various processed egg products, enzymes, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life enhancers, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood. In terms of the effects of the present invention, particularly excellent suppression of the formation of coarse crystals over time and resistance to solid-liquid separation, the content of such ingredients in the fluid oil and fat composition for bakery is preferably 20% by mass or less, more preferably 10% by mass or less, and even more preferably 1% by mass or less.

[0038] The water content in the fluid fat and oil composition for bakeries of the present invention is preferably less than 20% by mass, more preferably 10% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0.5% by mass or less. If the moisture content is 20% by mass or more, the viscosity will increase significantly during production, making stable production difficult. In addition, the product may solidify during storage due to temperature fluctuations, etc., and may no longer be fluid.

[0039] In the present invention, "fluid" means a fluid state that can be pumped at room temperature, and the viscosity is preferably 800 mPa·s or more, more preferably 1,000 mPa·s or more, and particularly preferably 2,000 mPa·s or more at all temperatures between 10 and 30°C. The viscosity is preferably 30,000 mPa·s or less, more preferably 20,000 mPa·s or less, and particularly preferably 10,000 mPa·s or less.

[0040] If the viscosity is less than 800 mPa·s at any temperature between 10 and 30°C, solid-liquid separation is likely to occur over time. Furthermore, when producing bakery products, particularly bread dough, the oil composition is slippery and difficult to incorporate into the dough, making it difficult to obtain homogeneous dough. Bakery products, particularly bread, obtained using such an oil composition may have poor proofing resistance and a small volume. On the other hand, if the viscosity exceeds 30,000 mPa·s at any temperature between 10 and 30°C, the fluidity may be poor. Furthermore, bakery products obtained using such an oil composition may be lacking in softness.

[0041] Next, a method for producing the fluid oil and fat composition for bakeries of the present invention will be described. The fluid oil and fat composition for bakery use of the present invention can be obtained by adding a solid lipid having a melting point of 50° C. or higher to a liquid oil and homogenizing the mixture.

[0042] First, the solid lipids with a melting point of 50° C. or higher will be described. As the solid lipid having a melting point of 50°C or higher, the powdered lipid can be used as is, but as long as it can be crushed by homogenization, any lipid that is the raw material for the powdered lipid and has a shape and size that can be crushed can be used, regardless of the average particle size of 0.1 to 100 μm.

[0043] The shape of the solid lipid may be a three-dimensional shape such as a cube, a rectangular parallelepiped, a prism, a cylinder, a semi-cylinder, a sphere, a flake, a crumb, or a lump, but a flake shape is preferred because it can be easily crushed uniformly in a short time with little force during homogenization.

[0044] In terms of size, solid lipids are cubic or rectangular with a side length of approximately 2 mm to 30 mm; prism-shaped solid lipids have a polygonal cross section with a side length of approximately 2 mm to 30 mm and a length of approximately 2 mm to 100 mm; cylindrical or semi-cylindrical solid lipids have a diameter of approximately 2 mm to 30 mm and a length of approximately 2 mm to 100 mm; spherical solid lipids have a diameter of approximately 2 mm to 30 mm; flaky solid lipids have a thickness of approximately 0.5 mm to 5 mm and a maximum length of 2 mm to 100 mm when viewed from the thickness direction; and crumbly or lumpy solid lipids have an average particle size of approximately 2 mm to 30 mm. The length of any one side of the rectangular parallelepiped may be within the above range, and it is preferable that all sides of the rectangular parallelepiped satisfy the above range. The maximum length refers to the length of the longest line segment among the line segments crossing the image, and the average particle size refers to a value calculated by a sieve particle size measurement method. By setting the dimensions of the solid lipid within the above range, it is preferable that the solid lipid can be easily crushed in a short time with less force during homogenization.

[0045] The melting point of the solid lipid is 50°C or higher, preferably 52°C or higher, more preferably 55°C or higher, and most preferably 58°C or higher, so that the solid lipid does not melt in the liquid oil and does not melt due to the temperature rise during homogenization and crushing. The upper limit of the melting point is preferably 90°C or lower, more preferably 70°C or lower. The liquid oil in which the solid lipid is dispersed is as described above.

[0046] The amount of the solid lipid added to the liquid oil is such that the powdered lipid is 3 to 16% by mass, preferably 5 to 12% by mass. However, since there is a possibility that the solid fat may dissolve in the liquid oil, it is actually necessary to add 2 to 3% more by mass, and the amount of solid lipid added in the liquid fat composition for bakery is approximately 5 to 19% by mass, preferably 6 to 15% by mass. Here, if the amount of addition is less than the above, it may melt in liquid oil, or conversely, the probability of collision between solid lipids during homogenization crushing is drastically reduced, so that particles are not refined, and the obtained fluid fat and oil composition for bakery becomes liquid, and it may not have properties suitable for bakery dough production, especially bread dough production.If the amount of addition is more than the above, the crushing time for homogenization becomes long, so that a lot of energy is consumed for production, or the solid lipid melts due to temperature rise, so that it may not have the desired particle size.In addition, the obtained fluid fat and oil composition may become too hard to be transferred by pump, and may become difficult to handle, or may solidify over time and no longer show a fluid state.

[0047] The above liquid oil and the above solid lipid can be used as is without heating at room temperature, or as is if stored in a refrigerator, as long as they maintain their state. However, it is preferable to use them at room temperature, for example, 10 to 25°C, rather than at refrigerated temperatures, because the homogenization crushing time may be long, resulting in a large amount of energy consumption during production, and the solid lipid may melt due to a temperature increase, preventing the desired particle size from being obtained. When using raw materials containing water or moisture, it is preferable to add an aqueous phase consisting of raw materials containing water or moisture to the liquid oil and mix and emulsify them before adding the solid oil or fat. In this case, it is desirable to perform a sterilization treatment. The sterilization method may be a batch method in a tank or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0048] Examples of homogenizers used in the homogenization treatment include kettle-type cheese emulsification vessels, high-speed shear emulsification vessels such as Stephan mixers, static mixers, in-line mixers, valve-type homogenizers, homomixers, colloid mills, disper mills, etc. In the present invention, in the production method of the present invention described below, it is preferable to use a colloid mill, since it has high crushing efficiency for the added solid lipid and can produce powdered lipid of the desired particle size in a short time.

[0049] The homogenization conditions are not particularly limited, but preferably the rotation speed is 3,000 to 4,500 rpm, the clearance is 0.1 to 0.6 mm, and the homogenization time is 5 to 30 minutes. The homogenization treatment may be carried out until the particle size falls within the above-mentioned range, and the homogenization treatment may be carried out once or twice or more times.

[0050] During homogenization, the solid lipids are mechanically crushed, which generates frictional heat and causes a temperature rise. This temperature rise causes a portion of the solid lipid to melt, which then recrystallizes during subsequent cooling. This temperature rise and recrystallization also serve to align the crystal form of the fluid fat and oil composition for bakery use of the present invention, so it is preferable to control this temperature within a certain range during homogenization. Specifically, it is preferable to suppress the temperature rise below the melting point of the solid lipid, more preferably to suppress it to a temperature 10°C or lower than the melting point. Furthermore, the minimum temperature is preferably above the temperature at which solid-phase transition of the fat and oil crystals contained in the solid lipid occurs, specifically, it is preferable to control it to a temperature of 38°C or higher, more preferably 40°C or higher. The temperature is preferably controlled by a jacket-type cooling device attached to the manufacturing equipment.

[0051] Furthermore, the fluid oil and fat composition for bakeries of the present invention may be aerated with nitrogen, air, or the like in any step during production thereof. However, it is preferable not to include a gas phase in the fluid oil and fat composition for bakeries of the present invention, since the inclusion of a gas phase increases the viscosity of the composition and may result in a loss of fluidity, particularly in low temperature ranges.

[0052] Next, the mixture is cooled. This cooling may be rapid plasticization, but slow cooling is preferred. In this case, the cooling rate is preferably less than -1°C / min.

[0053] When the fluid oil and fat composition for bakeries of the present invention obtained in this manner is observed under a microscope, uniform fine crystals of 2 to 3 μm in diameter are observed in the case of conventional fluid oil and fat compositions obtained by rapidly plasticizing an oil phase in which the oils and fats used are completely dissolved. In contrast, the fluid oil and fat composition for bakeries of the present invention is different in that powdered lipid particles with a particle size of about 10 to 130 μm and three-dimensional shapes such as slightly angular spheres or angular polygons that have been crushed during homogenization are observed dispersed in the liquid oil.

[0054] The fluid oil and fat composition for bakery use of the present invention obtained in this manner does not require energy for complete dissolution, as compared with plastic oil and fat compositions and fluid shortenings obtained by conventional rapid cooling plasticization, and does not require large equipment such as a rapid cooling plasticization device. Therefore, bakery oils and fats having the same functions as conventional ones can be produced using simple production equipment with less energy consumption, which also contributes to the reduction of "greenhouse gases" or "GHG," which have been a hot topic recently.

[0055] The fluid oil and fat composition for bakery use of the present invention thus obtained can be used for producing various bakery products. The fluid oil and fat composition for bakery of the present invention can be used in bakery products, for example, for kneading or rolling in when producing bakery dough for bread or confectionery, and kneading is particularly preferred.

[0056] Examples of the bakery dough include confectionery dough such as cookie dough, pie dough, choux pastry dough, sablé dough, sponge cake dough, butter cake dough, cake donut dough, etc., and bread dough such as bread dough, French bread dough, variety bread dough, brioche dough, Danish pastry dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, bun dough, etc. The bakery dough of the present invention is preferably bread dough because it can achieve the great effect of the present invention, that is, it enables efficient production of bakery products by continuous production since no creaming operation is required, and it can produce bakery products of quality equal to or better than bakery products using conventional plastic fats and oils, particularly soft bakery products.

[0057] The bakery dough can be produced according to a general bakery dough production method, and for baked confectionery dough, the all-in-mix method, sugar batter method, flour batter method, post-flour method, separate mixing method, post-fat method, etc. can be appropriately selected, while for bread dough, the sponge method, straight method, hot water method, long-term refrigeration method, etc. can be appropriately selected. In the case of bread dough, the fluid oil and fat composition for bakeries of the present invention is preferably added after gluten has been sufficiently produced by mixing, as in the case of ordinary bread-making methods.

[0058] The content of the fluid oil-and-fat composition for bakery of the present invention in the bakery dough varies depending on the type of bakery dough, but when the fluid oil-and-fat composition for bakery is kneaded and used and the bakery dough is a confectionery dough, it is preferably 2 to 30 parts by mass, more preferably 4 to 21 parts by mass, per 100 parts by mass of starches contained in the confectionery dough.When the fluid oil-and-fat composition for bakery is kneaded and used and the bakery dough is a bread dough, it is preferably 2 to 30 parts by mass, more preferably 4 to 21 parts by mass, per 100 parts by mass of starches contained in the bread dough.

[0059] Examples of the starches include wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole wheat flour; other grain flours such as rye flour, barley flour, and rice flour; nut flours such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; and chemically modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, degradation treatment, etherification treatment, esterification treatment, cross-linking treatment, and grafting treatment.

[0060] The starches used in the present invention preferably contain 50% by mass or more of wheat flour, more preferably 70% by mass or more, and even more preferably 100% by mass.

[0061] The bakery dough is divided and shaped as needed, and after proofing, retarding and resting as required, bakery products can be obtained by heat treatment. The molding may be carried out in any shape, and may involve filling a mold. The molding may be carried out manually or fully automatically using a continuous line. The heat treatment may be, for example, baking, frying, steaming, or steam-baking, and one or more treatments selected from these may be carried out, but baking is preferred. The bakery product of the present invention thus obtained can be stored in a refrigerator or freezer, or can be heated in a microwave oven after storage. [Example]

[0062] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0063] The particle size of the powdered lipid and the content of the powdered lipid in the fluid oil and fat compositions for bakery obtained in the Examples and Comparative Examples were measured by the following measurement methods.

[0064] <Method for measuring particle size of powdered lipids> The particle size distribution was measured using a laser diffraction particle size analyzer (LA-960, Horiba, Ltd.) under the condition of a refractive index of 1.60-0.20i, and the volume-based median diameter was taken as the average particle size of the powdered lipid. Liquid oil was used as the dispersion medium for the powdered lipid.

[0065] <Method for measuring powder lipid content> The solid fat content at 20°C was measured using an "SFC-2000R" manufactured by Astec Co., Ltd., and this was used as the powdered lipid content. The measurement method involved filling a measurement tube with a fluid fat composition for bakery use, which had been adjusted to 20°C, and holding it at 5°C for 30 minutes, followed by holding it at 10°C, 15°C, and 20°C for 30 minutes each, and measuring the SFC. The measurement value at 20°C was used.

[0066] <Production of fluid oil and fat composition for bakery 1> [Example 1] To 90 parts by mass of liquid soybean oil adjusted to 25°C was added flaked, extremely hardened soybean oil (flake thickness 1 mm, length 1-15 mm, average weight 25 mg) (melting point 68°C) also adjusted to 25°C, and the mixture was homogenized using a colloid mill at 3900 rpm with a clearance of 0.30 mm for 10 minutes. The product temperature after 10 minutes was 38°C. The mixture was then cooled to 20°C at a cooling rate of -0.5°C / min to obtain a fluid oil and fat composition for bakery use (1) of the present invention. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (1) were measured by the above-mentioned measuring methods. The results are shown in Table 1. The obtained fluid oil and fat composition for bakery (1) was stored at 20°C for 14 days, but no increase in viscosity or separation or sedimentation was observed over time, and the physical properties were stable.

[0067] [Example 2] A fluid oil and fat composition for bakery (2) of the present invention was obtained according to the formulation and manufacturing method of Example 1, except that the flaked extremely hardened soybean oil in Example 1 was changed to flaked extremely hardened palm oil (flake thickness 1 mm, length 1 to 15 mm, average weight 25 mg) (melting point 58°C). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (2) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (2) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0068] [Example 3] A fluid oil and fat composition for bakery (3) of the present invention was obtained according to the formulation and manufacturing method of Example 1, except that the flaked extremely hardened soybean oil in Example 1 was changed to flaked extremely hardened hyercin rapeseed oil (flake thickness 1 mm, length 1 to 15 mm, average weight 20 mg) (melting point 60°C). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (3) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (3) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0069] [Example 4] A fluid oil and fat composition for bakery use (4) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaked extremely hardened soybean oil in Example 1 was changed to a mixture of equal amounts of the flaked extremely hardened soybean oil used in Example 1 and the flaked extremely hardened hyercin rapeseed oil used in Example 3. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (4) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (4) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0070] [Example 5] A fluid oil and fat composition for bakery (5) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaked extremely hydrogenated soybean oil in Example 1 was changed to a mixture of the flaked extremely hydrogenated soybean oil used in Example 1 and the flaked extremely hydrogenated hyercin rapeseed oil used in Example 3 in a ratio of the former:the latter=8:2. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (5) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (5) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0071] [Example 6] A fluid oil and fat composition for bakery (6) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaked extremely hydrogenated soybean oil in Example 1 was changed to a mixture of the flaked extremely hydrogenated soybean oil used in Example 1 and the flaked extremely hydrogenated hyercin rapeseed oil used in Example 3 in a ratio of the former:latter=2:8. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (6) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (6) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0072] [Example 7] A fluid oil and fat composition for bakery (7) of the present invention was obtained according to the formulation and manufacturing method of Example 1, except that the 10 parts by mass of flaked extremely hydrogenated soybean oil in Example 1 was changed to 6 parts by mass of an equal mixture of the flaked extremely hydrogenated soybean oil used in Example 1 and the flaked hyercin rapeseed extremely hydrogenated oil used in Example 3, and the amount of liquid soybean oil was changed from 90 parts by mass to 94 parts by mass. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (7) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (7) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0073] [Example 8] A fluid oil and fat composition for bakery (8) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaked extremely hardened soybean oil in Example 1 was changed to flaked palm hard stearin (flake thickness 1 mm, length 1 to 10 mm, average weight 25 mg) (melting point 63°C). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (8) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (8) was stored at 20°C for 14 days, and although slight separation and sedimentation were observed, no increase in viscosity was observed over time, and the physical properties were almost stable.

[0074] [Example 9] A fluid oil and fat composition for bakery (9) of the present invention was obtained according to the formulation and production method of Example 1, except that the 10 parts by mass of flaked extremely hardened soybean oil in Example 1 was changed to 7 parts by mass of flaked palm hard stearin used in Example 8, and the amount of liquid soybean oil was changed from 90 parts by mass to 93 parts by mass. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (9) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid oil and fat composition for bakery (9) was stored at 20°C for 14 days, and although slight separation and sedimentation were observed, no increase in viscosity was observed over time, and the physical properties were almost stable.

[0075] [Example 10] A fluid oil and fat composition for bakery (10) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaked extremely hardened soybean oil in Example 1 was changed to flaked palm stearin (flake thickness 1 mm, length 1 to 10 mm, average weight 20 mg) (melting point 53°C). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (10) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid fat composition for bakery (10) had a slightly higher viscosity than the fluid fat composition for bakery (8) and the fluid fat composition for bakery (9). The obtained fluid oil and fat composition for bakery (10) was stored at 20°C for 14 days, and although some separation and sedimentation were observed, no increase in viscosity was observed over time, and the physical properties were almost stable.

[0076] [Example 11] A fluid oil and fat composition for bakery (10) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaked extremely hardened soybean oil in Example 1 was changed to flaked interesterified oil A (flake thickness 1 mm, length 1 to 10 mm, average weight 25 mg) (melting point 53°C) obtained by the following production method. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (11) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid fat composition for bakeries (11) had a viscosity slightly higher than that of the fluid fat composition for bakeries (1). The obtained fluid oil and fat composition for bakery (11) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable. Interesterified oil A: An oil and fat blend prepared by mixing palm oil and extremely hardened palm oil in a mass ratio of 65:35 (former: latter) was subjected to random interesterification using a chemical catalyst to obtain interesterified oil and fat A having a melting point of 50°C.

[0077] [Example 12] A fluid oil and fat composition for bakery (12) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaky extremely hardened soybean oil in Example 1 was changed to flaky reactive monoglyceride (Poem DES-70V: manufactured by Riken Vitamin; bound fatty acids = stearic acid 56%, palmitic acid 43%) (powder, average particle size 400 μm (median particle size on a volume basis)) (melting point 54° C.). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (12) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid fat composition for bakeries (12) had a viscosity slightly lower than that of the fluid fat composition for bakeries (1). The obtained fluid oil and fat composition for bakery (12) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0078] [Example 13] A fluid oil and fat composition for bakery (13) of the present invention was obtained according to the formulation and production method of Example 1, except that the 10 parts by mass of flaky extremely hardened soybean oil in Example 1 was changed to 15 parts by mass of the flaky reactive monoglyceride used in Example 12, and the amount of liquid soybean oil was changed from 90 parts by mass to 85 parts by mass. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (13) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid fat composition for bakery (13) had a viscosity slightly higher than that of the fluid fat composition for bakery (12) and was approximately the same as that of the fluid fat composition for bakery (1). The obtained fluid oil and fat composition for bakery (13) was stored at 20°C for 14 days, and although a slight increase in viscosity was observed over time, no separation or sedimentation was observed, and the physical properties were almost stable.

[0079] [Example 14] A fluid oil and fat composition for bakeries (14) of the present invention was obtained according to the formulation and production method of Example 1, except that the flaky extremely hardened soybean oil in Example 1 was changed to flaky distilled monoglyceride (Emulgy MS: manufactured by Riken Vitamin: bound fatty acid = stearic acid) (powder form, average particle size 350 μm (median particle size on a volume basis)) (melting point 75° C.). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (14) were evaluated in the same manner as in Example 1, and the results are shown in Table 1. The obtained fluid fat composition for bakeries (14) had a viscosity slightly lower than that of the fluid fat composition for bakeries (1). The obtained fluid oil and fat composition for bakery (14) was stored at 20°C for 14 days, and although a slight increase in viscosity and slight separation and sedimentation were observed over time, the physical properties were almost stable.

[0080] [Table 1]

[0081] <Bread making test> Using the fluid oil and fat compositions (1) to (14) for bakery obtained in the production of the fluid oil and fat composition for bakery described above, one-loaf breads (1) to (14) were produced according to the following formulations and production methods. In the bread-making test, as described below, evaluation was made on the oil-mixing property during bread-making, the stickiness of the dough, and the appearance and texture of the obtained bread.

[0082] <Single-loaf bread recipe and manufacturing method> 70 parts by weight of strong flour (Eagle, manufactured by Nippon Flour Mills Co., Ltd.), 2 parts by weight of fresh yeast, 0.1 parts by weight of yeast food, and 40 parts by weight of water were placed in a mixer bowl and mixed using a vertical mixer at low speed for 3 minutes and medium speed for 1 minute to obtain a sponge dough. The kneading temperature was 24°C. This sponge dough was placed in a dough box and subjected to sponge fermentation for 4 hours in a constant temperature room at a temperature of 28°C and a relative humidity of 85%. The end temperature was 29°C. After sponge fermentation, the dough was placed back in the mixer bowl, and 30 parts by weight of strong flour (Eagle, manufactured by Nippon Flour Mills Co., Ltd.), 8 parts by weight of caster sugar, 2 parts by weight of skim milk powder, 1.8 parts by weight of salt, and 25 parts by weight of water were added. Using a vertical mixer, mixing was performed at low speed for 4 minutes and medium speed for 4 minutes to obtain a starch-containing dough. Here, 10 parts by mass of a fluid oil and fat composition for bakery use, adjusted to 15°C, was added to 100 parts by mass of starch in the starch-containing dough (70 parts by mass and 30 parts by mass of strong flour, totaling 100 parts by mass), and the mixture was mixed at low speed for 3 minutes and at medium speed for 4 minutes to obtain bread dough. The kneading temperature of the resulting bread dough was 28°C. After a 20-minute floor time, the dough was divided into 360 g pieces and rounded. After a 20-minute bench time, the dough was shaped into a loaf, placed in a loaf mold, and proofed at 38°C and 85% relative humidity for 45 minutes. After that, the dough was baked in a static oven set at 200°C for 25 minutes to obtain a single-loaf loaf of bread.

[0083] <Evaluation method and criteria for oil and fat mixing> The state of kneading of the oil and fat during the main kneading was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 2. ◎: The oil and fat were completely and homogeneously kneaded into the mixture at low speed for 3 minutes. ○: After 3 minutes at low speed, the fat was kneaded homogeneously at medium speed for less than 1 minute. ×: The oil slipped at the 4-minute stage at low speed and was not evenly mixed into the dough.

[0084] <Method and criteria for evaluating stickiness of dough> The stickiness of the bread dough when it was rolled after being divided was evaluated according to the following evaluation criteria, and the results are shown in Table 2. ◎: No stickiness ○: Slightly sticky △: Slightly sticky ×: Sticky ××: The dough is in poor condition, such as being very sticky or having uneven oil and fat distribution.

[0085] <Bread evaluation method and evaluation criteria> The appearance and texture of the bread on the day of baking were evaluated according to the following criteria, and the results are shown in Table 2. (exterior) ⊚: High float is shown, the float is uniform, and the baking color is good. ◯: There is a little floating, but the floating is uniform and the baking color is good. △: The height is slightly insufficient, the floating is uneven, and the baking color is uneven. ×: The height is insufficient, the floating is uneven, and the baking color is uneven. (Texture (softness)) ⊚: Extremely good softness. ◯: Good softness. △: The texture is a little hard and lacks softness. ×: Hard texture.

[0086] [Table 2]

[0087] <Production of fluid oil and fat composition for bakery 2> In this production 2 of a fluid oil and fat composition for bakery use, the difference due to the particle size of the powdered lipid was confirmed.

[0088] [Comparative Examples 1-2, Examples 15-18] To 90 parts by mass of liquid soybean oil adjusted to 25°C, flaked hardened soybean oil (flake thickness 1 mm, length 1-15 mm, average weight 25 mg) (melting point 68°C) also adjusted to 25°C was added, and the mixture was homogenized using a colloid mill at a constant speed of 3900 rpm, adjusting the clearance and homogenization time to obtain fluid oil and fat compositions (15) to (20) for bakeries with powdered lipid particle sizes of 0.05 μm (Comparative Example 1), 1 μm (Example 15), 30 μm (Example 16), 80 μm (Example 17), 100 μm (Example 18), and 150 μm (Comparative Example 2). The product temperature after homogenization was adjusted to 38°C, and the cooling rate was also constant at -0.5°C / min to 25°C. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat compositions for bakery (15 to 20) were measured by the same methods as above. The results are shown in Table 3. The state of the powdered lipids when observed under a microscope is also shown in Table 3. The obtained fluid oil and fat compositions for bakery (15) to (20) were stored at 20°C for 14 days in the same manner as in Production 1 of the fluid oil and fat composition for bakery, and the changes in physical properties over time were observed, and the results are shown in Table 4. Furthermore, the obtained fluid oil and fat compositions for bakery (15 to 20) were subjected to bread-making tests in the same manner as in Production 1 of the fluid oil and fat composition for bakery, and the oil and fat mixing property during bread-making, stickiness of the dough, and the appearance and texture of the obtained bread were similarly evaluated, and the results are shown in Table 5.

[0089] [Table 3]

[0090] [Table 4]

[0091] [Table 5]

[0092] <Production of fluid oil and fat composition for bakery 3> In this production 3 of a fluid fat composition for bakery use, differences due to the production method were confirmed.

[0093] Comparative Example 3 To 90 parts by mass of liquid soybean oil adjusted to 25°C was added flaked, extremely hardened soybean oil (flake thickness 1 mm, length 1 to 15 mm, average weight 25 mg) (melting point 68°C) also adjusted to 25°C, and the mixture was homogenized at 4,000 rpm for 30 minutes using a homomixer (MARK II Model 2.5, manufactured by Primix Corporation). The mixture was then cooled to 20°C at a cooling rate of -0.5°C / min to obtain a comparative fluid oil and fat composition for bakery (21). The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (21) were measured by the same measuring methods as above, and the results are shown in Table 6. The state of the powdered lipids when observed under a microscope is also shown in Table 6.

[0094] [Example 19] Powdered extremely hardened soybean oil (melting point 68°C) that had also been adjusted to 25°C was added to 90 parts by mass of liquid soybean oil that had been adjusted to 25°C, and the mixture was homogenized at 10,000 rpm for 30 minutes using a homomixer (MARK II Model 2.5, manufactured by Primix Corporation). The mixture was then cooled to 20°C at a cooling rate of -0.5°C / min to obtain a fluid oil and fat composition for bakery use (22) of this example. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat composition for bakery (21) were measured by the same measuring methods as above, and the results are shown in Table 6. The state of the powdered lipids when observed under a microscope is also shown in Table 6. The obtained fluid oil and fat compositions for bakery (21) and (22) were stored at 20°C for 14 days, and the changes in physical properties over time were observed, in the same manner as in Production 1 of the fluid oil and fat composition for bakery. The results are shown in Table 7. Furthermore, for the obtained fluid oil and fat compositions for bakery (21 to 22), bread-making tests were carried out in the same manner as in Production 1 of the fluid oil and fat composition for bakery, and the oil and fat mixing property during bread-making, stickiness of the dough, and the appearance and texture of the obtained bread were similarly evaluated, and the results are shown in Table 8.

[0095] [Table 6]

[0096] [Table 7]

[0097] [Table 8]

[0098] <Production of fluid oil and fat composition for bakery 4> In Production 4 of this fluid oil and fat composition for bakery use, the difference in the content of powdery lipid was confirmed.

[0099] [Comparative Examples 4 to 5, Examples 20 to 23] Flake-shaped extremely hardened soybean oil (flake thickness 1 mm, length 1 to 15 mm, average weight 25 mg) (melting point 68°C) also adjusted to 25°C was added to liquid soybean oil adjusted to 25°C in amounts of 1.3 mass% (Comparative Example 4), 5 mass% (Example 20), 7 mass% (Example 21), 13 mass% (Example 22), and 20 mass% (Comparative Example 5), and the mixture was homogenized using a colloid mill at 3900 rpm with a clearance of 0.3 mm for 30 minutes. Subsequently, the mixture was cooled to 20°C at a cooling rate of -0.5°C / min to obtain fluid fat compositions for bakery (23) to (28). The product temperature after homogenization was adjusted to 38°C. The particle size of the powdered lipid and the content of the powdered lipid in the obtained fluid oil and fat compositions for bakery (15 to 20) were measured by the same methods as above. The results are shown in Table 9. The state of the powdered lipids when observed under a microscope is also shown in Table 9. The obtained fluid oil and fat compositions for bakery (23) to (28) were stored at 20°C for 14 days, as in Production 1 of the fluid oil and fat composition for bakery, and the changes in physical properties over time were observed, and the results are shown in Table 10. Furthermore, the obtained fluid oil and fat compositions for bakery (23) to (28) were subjected to a bread-making test in the same manner as in Production 1 of fluid oil and fat composition for bakery, and the oil and fat mixing property during bread-making, the stickiness of dough, and the appearance and texture of the obtained bread were similarly evaluated. The results are shown in Table 11.

[0100] [Table 9]

[0101] [Table 10]

[0102] [Table 11]

[0103] The above results show that the fluid oil and fat composition for bakery use of the present invention does not thicken over time, does not undergo separation or sedimentation, and has stable physical properties. Furthermore, the results also show that the fluid oil and fat composition for bakery use of the present invention can be used to produce bread of excellent quality with good appearance and texture.

Claims

1. A fluid oil and fat composition for bakery use, comprising a liquid oil and 3 to 16 mass % of a powdered lipid having an average particle size of 0.1 to 100 μm.

2. 2. The fluid oil and fat composition for bakery use according to claim 1, wherein the powdered lipid is one or more selected from the group consisting of extremely hardened oil, fractionated hard oil, and emulsifier.

3. 3. The method for producing the fluid oil and fat composition for bakery according to claim 1 or 2, comprising adding a solid lipid having a melting point of 50° C. or higher to a liquid oil and homogenizing the mixture.

4. 4. The method for producing a fluid oil and fat composition for bakery use according to claim 3, wherein a colloid mill is used as the homogenizing device.

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