Oil and fat composition for imparting browning

Abstract

The object of this invention is to provide a browning-imparting oil and fat composition for imparting a good browning to baked goods. [Solution] We have found that an oil composition in which an aqueous phase containing an organic acid is dispersed in an oil phase can impart a good browning to baked goods dough.

Description

Technical Field

[0001] The present invention relates to an oil / fat composition for imparting browning.

Background Art

[0002] In bakery foods such as bread, favorable browning affects consumers' willingness to purchase. When bakery foods are mass-produced, browning may vary between batches, or continuous baking may make it difficult to develop sufficient browning. Manufacturers desire a simple method for imparting good browning, and various methods have been disclosed to address this need. For example, Patent Document 1 discloses a moisture-containing browning agent for imparting browning, wherein the reducing sugar is at least one selected from xylose and glucose, and the reducing sugar and skim milk powder are mixed in a powder state at a specific ratio. Patent Document 2 discloses a bread quality improver capable of improving browning that contains natural exomaltotetraohydrolase. Furthermore, Patent Document 3 discloses a soybean extract powder for kneading into bread dough, wherein the soybean extract powder is a water extract from full-fat soybeans, has a carbohydrate content of 20 to 90% by mass based on the solid content, has a lipid content of 15% by mass or less based on the solid content, and has an NSI of 60 to 90.

Prior Art Literature

Patent Literature

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problem to be Solved by the Invention

[0004] The browning agent described in Patent Document 1 is only used by sprinkling it on bakery food products; therefore, there was a need for the development of a browning agent that could also be used by kneading it into the dough of bakery food products. Furthermore, the quality improver described in Patent Document 2 is complicated to manufacture. The technology described in Patent Document 3 is a technology for kneading into the dough of bakery food products, but we decided to explore other technologies. Therefore, the object of the present invention is to provide a browning-imparting oil and fat composition for imparting a good browning to baked goods. [Means for solving the problem]

[0005] In order to solve the above problems, the inventors of the present invention conducted extensive research and found that an oil composition in which an aqueous phase containing an organic acid is dispersed in an oil phase can impart a good browning to baked goods dough, thus completing the present invention.

[0006] In other words, the present invention is [1] A fat and oil composition for browning baked goods, characterized in that an aqueous phase containing an organic acid is dispersed in an oil phase. [2] A bakery food comprising an oil and fat composition in which an aqueous phase containing an organic acid is dispersed in an oil phase, [3] A method for imparting browning to baked goods, characterized by incorporating a fat composition in which an aqueous phase containing an organic acid is dispersed in an oil phase into baked goods. [4] A browning agent for bakery foods, characterized by an oil composition in which an aqueous phase containing an organic acid is dispersed in an oil phase. This concerns... [Effects of the Invention]

[0007] According to the present invention, it is possible to provide bakery food products that have been given a good browning. [Modes for carrying out the invention]

[0008] The present invention will be described in detail below.

[0009] This invention relates to a browning-imparting oil composition for imparting a good browning to baked goods. By including this oil composition, i.e., an oil composition in which an aqueous phase containing an organic acid is dispersed in an oil phase, in baked goods, a good browning can be imparted after baking. A good browning, as used here, refers to a state in which the surface of the baked goods shows a uniform brownish color after baking, without any uneven browning or burning. On the other hand, if the aqueous phase containing the organic acid is not dispersed in the oil phase, the goods may be over-browned, under-browned, or have uneven browning even after baking.

[0010] ■Bakery Foods In this invention, bakery food refers to a product obtained by heating dough obtained through a kneading process, with grain flour such as wheat flour or rice flour as the main ingredient, to which water, salt, oils and fats, sugars, starches, proteins, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, emulsifiers, flavors, preservatives, and other ingredients as needed. The heating referred to here may be by baking or deep frying. Examples include breads such as sweet buns, sliced ​​bread, dinner rolls, prepared breads, and Danish pastries, as well as baked goods such as waffle cones for frozen desserts, choux puffs, tart dough (base), pies, cookies, and various cakes, but breads are particularly preferred. As for the method of making breads, any of the commonly used sponge and dough method, straight dough method, frozen dough method, or chilled dough method can be used. The bakery food also includes products that undergo a freezing or chilling process after baking. Furthermore, the bakery products in question include those that undergo a process of freezing or refrigerating the dough before baking. In the present invention, bakery foods can be made using animal-derived or plant-derived ingredients. Even bakery foods made using only plant-derived ingredients, known as Plant-Based Foods (PBFs), can achieve the effects of the present invention if they contain the browning-imparting oil composition of the present invention.

[0011] There are no particular restrictions on the types of bread to which this invention can be applied. It refers to bread made primarily from grain flour such as wheat flour or rice flour, to which water, salt, oils and fats, sugars, starches, proteins, seasonings, eggs, dairy products, yeast, yeast food, enzymes, emulsifiers, flavors, preservatives, etc., are added as needed, and the dough obtained through the kneading process is then heated through processes such as fermentation, dividing and shaping, and proofing. In the present invention, the effect is particularly evident in layered breads. Layered bread is made by kneading a dough (dough) made from wheat flour or other grain flour with water and salt, rolling it out thinly, placing a roll-in fat on it, folding it, rolling it out thinly again, and repeating this process to create a layered dough, which is then fermented, shaped, and baked as needed. Examples include Danish pastries, croissants, and pies.

[0012] ■Bakery food manufacturing methods As an example of a method for manufacturing bakery food products, a method for manufacturing bread products is provided. The method for manufacturing bakery food products according to the present invention is not particularly limited as long as it contains the oil and fat composition. For example, a method of kneading the oil and fat composition and other raw materials for a certain period of time can be exemplified.

[0013] ■Oil composition The oil and fat composition according to the present invention is an oil and fat composition in which an aqueous phase containing an organic acid is dispersed in an oil phase. Dispersion, as used herein, refers to a state in which the organic acid, which is normally hydrophilic and hardly soluble in oil and fat, is dispersed in the oil and fat. A state in which the organic acid precipitates in the oil or in which crystals of the organic acid can be visually observed floating in the oil and fat is not considered dispersion as defined in the present invention. More preferably, the oil and fat composition is a water-in-oil emulsion. Furthermore, the oil and fat composition according to the present invention does not preferably need to contain gas.

[0014] The oil and fat composition according to the present invention is preferably adjusted so that the average particle size of the aqueous phase is 1000 nm or less. More preferably, it is 500 nm or less, and even more preferably 300 nm or less. Within this range, the effects of the present invention can be more fully realized. In this invention, the average particle size is determined by dynamic light scattering. Furthermore, for particles with a diameter exceeding 1000 nm, analysis by dynamic light scattering is difficult, so the average particle size is determined by laser diffraction.

[0015] The organic acid is preferably at least one organic acid or a salt thereof selected from the group consisting of ascorbic acid, tartaric acid, citric acid, malic acid, and malonic acid, and salts thereof. More preferably, it is ascorbic acid and / or an ascorbate. The organic acid and its salt may be those commonly used in food or pharmaceuticals.

[0016] The oil and fat composition according to the present invention preferably contains 20 to 100,000 ppm equivalent of the organic acid. The lower limit of the organic acid content is more preferably 30 ppm equivalent or more, 40 ppm equivalent or more, or 50 ppm equivalent or more. The upper limit is more preferably 90,000 ppm equivalent or less, 80,000 ppm equivalent or less, 70,000 ppm equivalent or less, 60,000 ppm equivalent or less, or 50,000 ppm equivalent or less. In terms of being dispersible at high concentrations, it is more preferably 100 to 40,000 ppm equivalent. Even more preferably, the lower limit is 500 ppm equivalent or more, or 1,000 ppm equivalent or more. Even more preferably, the upper limit is 40,000 ppm equivalent or less, 35,000 ppm equivalent or less, or 30,000 ppm equivalent or less.

[0017] The aqueous phase contains the organic acid. The organic acid must be dissolved during the preparation of the aqueous phase. Dissolution can be determined, for example, by the absence of precipitation when subjected to centrifugation. More specifically, at 25°C, if 5 mL of the aqueous phase is placed in a 20 mL centrifuge tube and centrifuged at 3000 × g for 1 minute, and no precipitate is visually observed, it is considered substantially dissolved.

[0018] There are no particular limitations on the fats and oils that can be used in the oil phase of the oil or fat composition according to the present invention, as long as they are edible fats and oils. Specific examples thereof include various animal and vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, lard, fish oil, and whale oil, as well as hydrogenated oils, fractionated oils, and transesterification oils obtained from these. Furthermore, mixed oils obtained by blending two or more of these can also be used. More preferably, the melting point of the fat or oil is less than 25°C, in view of high versatility for bakery foods. Alternatively, more preferably, in view of high versatility for bakery foods, the solid fat content (SFC) of the fat or oil at 25°C is 3% or less.

[0019] In the oil and fat composition according to the present invention, various components can be appropriately used in the oil phase within a range that does not impair the effects according to the present invention. Specific examples thereof include oil-soluble emulsifiers and oil-soluble antioxidants. It is more preferable to blend an oil-soluble emulsifier. An oil-soluble emulsifier is an emulsifier that dissolves in fats and oils, and refers to lecithin and emulsifiers with an HLB of 7 or less. Specific examples thereof include polyglycerol polyricinoleate, sugar esters, glycerin fatty acid esters, and lecithin, with polyglycerol polyricinoleate and lecithin being more preferable. Note that polyglycerol polyricinoleate is sometimes abbreviated as PGPR. By using an appropriate oil-soluble emulsifier, the dispersion stability of the organic acid can be improved, and the effects according to the present invention can be exhibited.

[0020] The oil and fat composition preferably contains glycerin and / or glycerin fatty acid ester in the oil phase. By containing glycerin and / or glycerin fatty acid ester, the organic acid can be stably dispersed at a high concentration. In particular, when the oil and fat composition contains the organic acid in an amount of 10,000 ppm by mass or more, it is preferable that the composition contains glycerin and / or glycerin fatty acid ester. Even when the organic acid content is less than 10,000 ppm by mass, the inclusion of glycerin and / or glycerin fatty acid ester contributes to stable dispersion. The content of glycerin and / or glycerin fatty acid ester is preferably 0.01 to 10 times the amount of the organic acid. More preferably, the lower limit is 0.1 times or more, 0.2 times or more, or 0.3 times or more. Furthermore, the upper limit is 8 times or less, 6 times or less, or 5 times or less. The higher the amount of glycerin and / or glycerin fatty acid ester, the greater the dispersion stability of the organic acid. However, if an excessive amount is added, it may inhibit the dispersion stability of the organic acid and cause precipitation of the organic acid.

[0021] In another embodiment, the oil and fat composition may have its water content adjusted to contain 0.1 to 6.5 times the amount of water as the organic acid. Adjusting the water content can improve dispersion stability. More preferably, the lower limit is 0.12 times or more, or 0.15 times or more. More preferably, the upper limit is 6.0 times or less, 4.0 times or less, or 2.0 times or less. However, the oil and fat composition may be subjected to dehydration treatment after emulsification, but these values ​​refer to the water content after dehydration treatment.

[0022] The bakery food of the present invention preferably contains an organic acid dispersed in the aqueous phase in an amount of 2 to 500 ppm by mass relative to the amount of organic acid. More preferably, it is 5 to 400 ppm by mass equivalent, even more preferably 8 to 350 ppm by mass equivalent, and even more preferably 10 to 300 ppm by mass equivalent. The effects of the present invention can be better realized within this range. Note that the organic acid equivalent is, for example, the value converted to the value of ascorbic acid contained in ascorbate when ascorbate salts are used. Specifically, when using sodium ascorbate, its molecular weight is 198.11, while the molecular weight of ascorbic acid is 176.13. Therefore, if X g of sodium ascorbate is used, the equivalent value for ascorbic acid is X × (176.13 / 198.11). When using erythorbic acid, lactic acid, tartaric acid, citric acid, malic acid, and succinic acid, or their salts, the calculation is performed using the molecular weight of each compound. The amount obtained in this manner is referred to as the organic acid equivalent in this specification.

[0023] ■ Method for manufacturing oil and fat compositions The method for producing the oil and fat composition according to the present invention is not particularly limited as long as the organic acid can be dispersed in the oil and fat. For example, to obtain an oil and fat composition containing ascorbic acid, first an oil phase and an aqueous phase are prepared. The oil phase is a state in which oil and fat are dissolved and mixed in a set formulation, and further components that dissolve in oil and fat, such as an oil-soluble emulsifier, are dissolved in the oil and fat. The oil phase temperature depends on the melting point of the oil and fat, but is generally 55 to 75°C. The aqueous phase is prepared by mixing water and organic acids, etc., according to the set formulation to create an aqueous solution of organic acids. Its concentration is appropriately set depending on the amount of aqueous phase added and the amount of organic acids, etc., in the oil and fat composition. If other water-soluble components are used as raw materials, they will dissolve in the same way as organic acids, etc. After preparing the aqueous and oil phases, the aqueous phase is added to the oil phase while stirring to obtain an emulsified oil-fat composition in a water-in-oil form. Mixers and stirring devices can be used for mixing and stirring the oil and aqueous phases, and there are no particular restrictions on the device. More preferably, a device that can prevent the incorporation of air during mixing and stirring is used, such as a high-pressure homogenizer. In addition, a dehydration treatment may be performed after emulsification to adjust the moisture content in the oil-fat composition. There are no restrictions on the dehydration treatment method, but as an example, the water in the mixture of the emulsified oil and aqueous phases is removed by distillation while stirring, and various stirring devices can be used. A method of dehydration under vacuum is preferred because it allows for efficient dehydration. When dehydrating under vacuum, the mixture is stirred under conditions of 50 to 130°C and 0.5 to 50 Torr to adjust the moisture content to the above range.

[0024] ■ Browning agent The present invention can also be described as a browning agent for bakery foods, characterized by an oil and fat composition in which an aqueous phase containing an organic acid is dispersed in an oil phase. This browning agent can also be obtained using the same formulation and manufacturing method as the oil and fat composition described above. Furthermore, bakery foods containing this browning agent can be baked without the dough shrinking before baking and can be given a good brown color after baking.

[0025] (Examples) The embodiments of the invention will be described in more detail below with reference to examples. Unless otherwise specified, "parts" and "%" in this text refer to mass-based units.

[0026] ■ Quantitative method for organic acids The quantitative determination of organic acids was performed using the following method. For example, when using sodium ascorbate, its molecular weight is 198.11, while the molecular weight of ascorbic acid is 176.13. Therefore, if X g of sodium ascorbate is used, the equivalent amount of ascorbic acid is calculated as X × (176.13 / 198.11). When using erythorbic acid, lactic acid, tartaric acid, citric acid, malic acid, succinic acid, and their salts, the calculation was performed using the molecular weight of each compound.

[0027] ■Method for measuring the average particle size of the aqueous phase The average particle size of the aqueous phase was determined by dynamic light scattering.

[0028] ■Consideration 1: Manufacturing of oil and fat compositions The method for producing the oil and fat composition was as follows: A water phase was prepared by first mixing 2.7% by mass of sodium ascorbate and 1.6% by mass of ascorbic acid with 0.6% by mass of water. The water phase was added to an oil phase containing 89.7% by mass of soybean oil (manufactured by Fuji Oil Co., Ltd.) and 5.4% by mass of an emulsifier. The mixture was then stirred at 10,000 rpm for 10 minutes using a homomixer (TK Homomixer MARK2: manufactured by Primix Co., Ltd.) to emulsify it into a water-in-oil mixture. The emulsifier used was "Poem PR-100" manufactured by Riken Vitamin Co., Ltd. The average particle size of the water phase was 60.1 nm. The ascorbic acid content in the oil and fat composition was 40,000 ppm.

[0029] ■Consideration 2: Consideration using sweet bread Sweet bread was manufactured using the following method, following the formulation shown in Table 1. 1: Using a vertical mixer "Mighty S60" (manufactured by Aikousha Seisakusho Co., Ltd.), all raw materials were added simultaneously and mixed. 2. The dough obtained by mixing was subjected to primary fermentation for 10 minutes at a temperature of 20 degrees Celsius and a humidity of 75%. 3. The dough was folded into thirds twice using a reverse sheeter and rolled out to a thickness of 3.5 mm. 4. The rolled-out dough was cut into flat pieces measuring 11 cm long, 6 cm wide, and weighing approximately 45 g each, and arranged on a baking sheet. 5. The mixture was fermented (proofed) for 60 minutes at a temperature of 38°C and a humidity of 80%. 6. After proofing, the dough was baked at 230°C (top heat) and 200°C (bottom heat) for 8 minutes to obtain sweet breads of each recipe.

[0030] The raw materials used were as follows: • Ascorbic acid: "L-ascorbic acid" manufactured by Junsei Chemical Co., Ltd. • Margarine 1: "Gran Moist" manufactured by Fuji Oil Co., Ltd. • Margarine 2: "Blizzard Excellent Purele" manufactured by Fuji Oil Co., Ltd. • Semi-strong flour: "Lisd'Or" manufactured by Nisshin Flour Milling Co., Ltd. • Cake flour: "Violet" manufactured by Nisshin Flour Milling Co., Ltd. • Glucose-fructose syrup: "New Fract R25-50" manufactured by Showa Sangyo Co., Ltd. • Emulsifier: "Panmac 200V" manufactured by Riken Vitamin Co., Ltd.

[0031] The following evaluations were conducted, and the results are shown in Table 1. • Measurement of color lab values The surface color of the baked bread was measured using a colorimeter. Each measurement was taken twice, and the average was calculated. The color tone of this invention refers to that expressed in the CIE 1976 color system in the L*a*b* color space. More specifically, the L*a*b* color space is a standard for representing the color of objects, which is also adopted in Japan as JIS (JIS Z 8714-4), where lightness is represented by L* and chromaticity, which indicates hue and saturation, is represented by a* and b*. The measurements were taken using a Konica Minolta, Inc. "Colorimeter CR-400 / 410".

[0032] • Calculation of color difference (ΔE) The color difference between each example under consideration and the reference example was calculated. Specifically, it was calculated as {(L* of the reference example - L* of each example under consideration)}. 2+(a* of each example considered - a* of the reference example) 2 +(Reference example b* - b* of each example) 2 The value was set to "1 / 2", and the larger number was subtracted from each value. Items with a color difference of 10 or more and less than 25 were considered to have a good browning and passed, while all others were considered to have a poor browning and failed. Furthermore, the paper "Characteristics and Prediction Method of Surface Color Change in the Baking Process of White Bread" (Nippon Shokuhin Kagaku Kogaku Kaishi Vol.44, No.1,31-37(1997)) states that when it comes to browning white bread, the smaller the L and b values ​​and the larger the a value, the more browning is achieved, and this was used as a reference.

[0033] • Browning evaluation (visual inspection) The browning of the surface of the baked bread was visually evaluated. The evaluation was based on the browning of a reference example; a darker browning resulted in a score of 3 or higher, a lighter browning resulted in less than 2 points, and a score of 2 points resulted in a score of the same. Bread with a score of 3-5 points was considered to have a good browning and passed, while bread with any other score was considered to have an unsatisfactory browning and failed.

[0034] ■Table 1 TIFF2026144168000001.tif89168

[0035] The sweet buns of Comparative Examples 1 and 2 began to shrink immediately after being cut to the predetermined size before baking. When the sweet buns of Comparative Examples 1 and 2 were baked, they expanded drastically due to the shrinkage of the dough, bringing the surface of the buns closer to the oven's heat source and resulting in a very dark brown color. Based on the results of Comparative Examples 1 and 2, the sweet buns of Comparative Examples 3 and 4 were made using the same dough composition as Comparative Examples 1 and 2, and the shape of the dough was confirmed to be the same as that of Examples 1-4 before baking. As a result, no shrinkage was observed in the sweet buns of Comparative Examples 3 and 4 after baking, but the brown color was lighter, similar to that of the reference example. On the other hand, the bread from Examples 1 to 4 did not shrink after baking, and the browning was darker than that of the reference example, resulting in a good brown color. In particular, Examples 3 and 4, which contained the same amount of ascorbic acid as Comparative Examples 3 and 4, had a darker browning than Comparative Examples 3 and 4, resulting in a better brown color.

Claims

1. A fat and oil composition for browning baked goods, characterized in that an aqueous phase containing an organic acid is dispersed in an oil phase.

2. A bakery food product comprising an oil and fat composition in which an aqueous phase containing an organic acid is dispersed in an oil phase.

3. A method for imparting browning to baked goods, characterized by incorporating a fat composition in which an aqueous phase containing an organic acid is dispersed in an oil phase into the baked goods.

4. A browning agent for bakery foods, characterized by an oil composition in which an aqueous phase containing an organic acid is dispersed in an oil phase.

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