Oil and fat composition for bakery mix, bakery mix, method for producing bakery mix, dough for bakery products, method for producing dough for bakery products, bakery product, and method for producing bakery product

Abstract

To provide an oil and fat composition for a bakery mix, capable of producing a bakery product which is excellent in melting feeling in a mouth, and a palate feeling such as a collapse feeling / crisp feeling.SOLUTION: An oil and fat composition for a bakery mix contains 2-15 mass% of extreme hardened oil, 20-60 mass% of an oil and fat derived from palm (excluding oil and fat derived from palm, belonging to the extreme hardened oil), and 25-78 mass% of liquid oil (excluding liquid oil belonging to the oil and fat derived from palm), and is to be mixed with a powder material of bakery mix. A production method of a bakery product which is excellent in a melting feeling in a mouth, and a palate feeling such as a collapse feeling / crisp feeling includes mixing instead of kneading or incorporating into dough, the oil and fat composition for a bakery mix with a powder material when producing the bakery mix.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition for a bakery mix, a bakery mix, a method for producing a bakery mix, a dough for bakery products, a method for producing a dough for bakery products, a bakery product, and a method for producing a bakery product. [Background technology]

[0002] Fats and oils play an important role in determining the texture of bakery products. For example, technologies have been developed that use oils and fats such as palm-based oils and extremely hardened oils in bakery products to improve workability during production and the quality of the bakery products produced.

[0003] Specifically, for example, Patent Document 1 discloses an oil-and-fat for kneading, which is a blend of palm stearin and palm-based oil-and-fat, in which the POO content in the oil-and-fat is 20% by weight or less, the POP content is 20% by weight or less, and the trisaturated triglyceride content is 7 to 20% by weight. This oil-and-fat exhibits good plasticity over an unprecedented wide temperature range, and even without containing an emulsifier or hardened oil, has good workability when kneaded into bread dough and the like (workability during bread making, etc.), and also provides a good texture for baked bread and other products.

[0004] Patent Document 2 discloses a plastic water-in-oil emulsion for roll-in, which contains 6 to 20% by weight of extremely hardened high erucic rapeseed oil, 5 to 50% by weight of fats and oils that are liquid at room temperature, and has an SFC of 30% to 50% at 10°C and 10% or more at 35°C, thereby enabling easy folding into dough and causing no quality problems even in the temperature environment of distribution at room temperature.

[0005] Patent Document 3 discloses an oil and fat composition for use in kneading into baked goods, which has an oil content of 70 to 100 mass % and contains 70 mass % or more of a low melting point fraction obtained by fractionating palm oil and / or an oil and fat (oil and fat A) obtained by further processing the low melting point fraction obtained by fractionating palm oil, thereby enabling the production of baked goods that melt easily in the mouth and have a reduced oily feel.

[0006] Furthermore, Patent Document 4 discloses a donut mix that contains 2 to 10 mass % solid fats and oils having a melting point of 30 to 80°C, 2 to 10 mass % liquid fats and oils having a melting point of 25°C or lower, and 2 to 10 mass % powdered fats and oils, which can provide donuts that have excellent shape retention when formed into a molded dough and a chewy texture. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2005-278594 A [Patent Document 2] JP 2010-233547 A [Patent Document 3] JP 2017-216894 A [Patent Document 4] JP 2014-14320 A Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, technologies are being developed to improve the workability during production and the quality of bakery products by using oils and fats such as palm-based oils and extremely hardened oils in bakery products, but the majority of technologies use oils and fats that are kneaded or folded into the dough (see Patent Documents 1 to 3). Also, as in Patent Document 4, there is a technology in which oils and fats are added to doughnut mixes, but the reality is that further technological improvements are desired.

[0009] Therefore, the main object of the present technology is to provide an oil and fat composition for bakery mixes that can produce bakery products with good texture, such as melt-in-the-mouth feel, crumbling feeling, and crispiness. [Means for solving the problem]

[0010] As a result of intensive research by the present inventors to solve the above problems, they have succeeded in producing bakery products with good textures such as melt-in-the-mouth, crumbling feeling, and crispiness by mixing an oil and fat composition containing specific oils and fats in a specific ratio with powdered ingredients (hereinafter also referred to as powdered ingredients) containing ingredients necessary for bakery mixes such as grain flours and starches during the production of bakery mixes, rather than kneading or folding the composition into dough, and have thus completed the present technology.

[0011] That is, in the present technology, first, extremely hardened oil: 2 to 15 mass %, Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hardened oils): 20 to 60% by mass; Liquid oil (excluding the liquid oil belonging to the palm-derived oils and fats): 25 to 78% by mass; Provided is an oil and fat composition for bakery mixes, which is to be mixed with powdered ingredients of the bakery mixes. In the oil and fat composition for bakery mixes according to the present technology, the palm-derived oil and fat may have an iodine value of 50 or more. In the oil and fat composition for bakery mixes according to the present technology, the palm-derived oil and fat may be a low melting point fraction.

[0012] Next, the present technology provides a bakery mix containing the oil and fat composition for bakery mixes according to the present technology. In the bakery mix according to the present technology, the content of the oil and fat composition for bakery mixes can be 0.1 to 20% by mass. The bakery mix according to the present technology can be produced by carrying out a mixing step of mixing the oil and fat composition for bakery mix according to the present technology with a powdered ingredient.

[0013] The present technology also provides a dough for bakery products using the bakery mix according to the present technology. The dough for bakery products according to the present technology includes a step of producing a bakery mix by mixing the fat and oil composition for bakery mixes according to the present technology with a powder ingredient; producing a dough for bakery products using the bakery mix; It can be manufactured by carrying out the above steps.

[0014] The present technology further provides a bakery product using the bakery mix according to the present technology or the dough for bakery products according to the present technology. The bakery product according to the present technology includes a step of producing a bakery mix by mixing the fat and oil composition for bakery mix according to the present technology with a powder ingredient; producing a dough for bakery products using the bakery mix; Producing a bakery product using the dough for bakery products; It can be manufactured by carrying out the above steps. Effect of the Invention

[0015] This technology makes it possible to produce bakery products with good texture, such as melt-in-the-mouth feel, crumbly texture, and crispiness. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] A preferred embodiment for carrying out the present technology will be described below. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and the scope of the present technology is not to be interpreted narrowly by this.

[0017] <Oil and fat composition for bakery mixes> The fat and oil composition for bakery mixes according to the present technology contains (1) extremely hardened oil, (2) palm-derived fat and oil (excluding palm-derived fat and oil belonging to the extremely hardened oil), and (3) liquid oil (excluding liquid oil belonging to the palm-derived fat and oil). The fat and oil composition for bakery mixes according to the present technology is not a fat and oil for kneading or folding into dough, but is a fat and oil composition that is used by mixing with powdered ingredients of bakery mixes. Each fat and oil ingredient will be described in detail below.

[0018] (1) Extremely hardened oil The oil and fat composition for bakery mixes according to the present technology contains 2 to 15% by mass of extremely hardened oil. If the content of extremely hardened oil is less than 2% by mass or more than 15% by mass, the texture of the produced bakery products, such as melting in the mouth, crumbling feeling, and crispiness, will be poor.

[0019] In the present technology, the extremely hardened oil refers to one or a combination of two or more types of oils and fats that have been hydrogenated to add hydrogen to almost all of the double bonds of the unsaturated fatty acids. Here, the hydrogenation method can be performed by a known method. Examples of the hydrogenation method include a method of adding hydrogen to the double bonds of the unsaturated fatty acids using a metal catalyst such as nickel. For example, extremely hardened rice oil, extremely hardened rapeseed oil, extremely hardened high erucic rapeseed oil, extremely hardened soybean oil, extremely hardened corn oil, extremely hardened safflower oil, extremely hardened sunflower oil, extremely hardened cottonseed oil, extremely hardened palm oil, extremely hardened beef tallow oil, extremely hardened lard oil, etc. can be mentioned, and these can be used alone or in combination of two or more. In the present technology, the extremely hardened oil is preferably palm extremely hardened oil obtained by hydrogenating palm-derived oils and fats. By using extremely hardened palm oil, the melt-in-the-mouth texture, crumbling feeling, crispiness, etc. of the bakery products produced can be further improved.

[0020] The content of the extremely hardened oil in the oil and fat composition for bakery mixes according to the present technology can be freely set within the range of 2 to 15% by mass, but is preferably 3 to 13.5% by mass, and more preferably 4 to 12% by mass. By setting the content of the extremely hardened oil within this range, the melt-in-the-mouth feel and texture such as crumbling feeling and crispiness of the produced bakery products can be further improved.

[0021] (2) Palm-derived oils and fats (excluding palm-derived oils and fats classified as the above-mentioned extremely hardened oils; the same applies below) The oil and fat composition for bakery mixes according to the present technology contains 20 to 60% by mass of palm-derived oil and fat. If the palm-derived oil and fat content is less than 20% by mass or more than 60% by mass, the texture of the produced bakery products, such as melting in the mouth, crumbling feeling, and crispiness, will be poor.

[0022] In the present technology, the palm-derived oil is oil extracted from palm fruits, and may be one or more of unrefined palm oil, refined palm oil obtained by refining unrefined palm oil by a physical or chemical refining method, or palm fractionated oil obtained by fractionating unrefined or refined palm oil one or more times. The fractionation method is not particularly limited, and may be, for example, a solvent fractionation method using a solvent such as hexane or acetone, or a dry fractionation method without using a solvent, and a refining step such as decolorization or deodorization may be performed after fractionation. Specific examples of palm fractionated oil include palm olein, palm stearin, palm mid fraction (PMF), and the like. In the present technology, the palm-derived oil is preferably a low melting point fraction, and preferably has an ascending melting point of 30°C or less, more preferably 24°C or less. Specifically, for example, palm olein is preferable. By using palm olein, the melting in the mouth and the texture such as crumbling feeling and crispiness of the produced bakery product can be further improved.

[0023] The palm-derived oil content in the oil composition for bakery mixes according to the present technology can be freely set within the range of 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably 30 to 50% by mass. By setting the palm-derived oil content within this range, the bakery products produced can be further improved in terms of melt-in-the-mouth feel and texture, such as crumbling feeling and crispiness.

[0024] In the present technology, the iodine value of the palm-derived oil is not particularly limited as long as it does not impair the effects of the present technology, but is preferably 50 or more, more preferably 53 to 67, and even more preferably 55 to 65. The iodine value can also be adjusted by combining two or more types of palm-derived oil (for example, a palm-derived oil of 50 or less and a palm-derived oil of 50 or more). By using palm-derived oil with an iodine value of 50 or more, the melt-in-the-mouth texture, crumbling feeling, crispiness, etc. of the produced bakery products can be further improved.

[0025] (3) Liquid oil (excluding the liquid oils belonging to the palm-derived oil category above; the same applies below) The oil and fat composition for bakery mixes according to the present technology contains 25 to 78% by mass of liquid oil. If the liquid oil content is less than 25% by mass or more than 78% by mass, the texture of the produced bakery products, such as melting in the mouth, crumbling feeling, and crispiness, will be poor.

[0026] In the present technology, the liquid oil is an oil that is liquid at room temperature (25°C). For example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, fish oil, algae oil, etc. can be used. In addition, hydrogenated oils and fats, esterified oils of glycerin and fatty acids, interesterified oils, fractionated oils and fats, etc. can also be used as appropriate. Furthermore, it may be extracted from a plant that has been bred using genetic recombination technology. For example, in the case of rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., oils and fats obtained from high oleic type varieties with an increased oleic acid content can be used. In addition, a mixed oil and fat obtained by combining two or more of these oils and fats can be used.

[0027] The liquid oil content in the oil and fat composition for bakery mixes according to the present technology can be freely set within the range of 25 to 78% by mass, but is preferably 35 to 75% by mass, and more preferably 40 to 70% by mass. By setting the liquid oil content within this range, the melt-in-the-mouth texture, crumbling feeling, crispiness, etc. of the produced bakery products can be further improved.

[0028] (4)Other The oil and fat composition for bakery mixes according to the present technology may contain, as necessary, for example, antioxidants such as tocopherol and ascorbic acid fatty acid esters; antifoaming agents such as silicone; emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and organic acid monoglycerides; and food additives that can be used in edible oils and fats, such as flavorings, colorants, and flavorings, as long as the effects of the present technology are not impaired.

[0029] The fat and oil composition for bakery mixes according to the present technology can be produced by mixing the various materials described above in a predetermined ratio by a conventional method. Specifically, the fat and oil composition for bakery mixes according to the present technology can be produced by mixing the various materials and melting the fat and oil crystals while stirring and homogenizing at a predetermined temperature.

[0030] <Bakery Mix> The bakery mix according to the present technology contains the above-mentioned fat and oil composition for bakery mix according to the present technology. The content of the fat and oil composition for bakery mix in the bakery mix according to the present technology is not particularly limited as long as it does not impair the effect of the present technology, but is preferably 0.1 to 20 mass%, more preferably 0.5 to 17 mass%, even more preferably 1 to 15 mass%, and even more preferably 3 to 12 mass%. By making the content of the fat and oil composition for bakery mix in the bakery mix according to the present technology 0.1 to 20 mass%, the melt-in-the-mouth texture, crumbling feeling, crispness, etc. of the produced bakery product can be further improved.

[0031] In addition to the fat and oil composition for bakery mix according to the present technology, the bakery mix according to the present technology can contain one or more of the materials and additives used in general bakery mixes in a free combination. For example, flours such as wheat flour, rye flour, barley flour, rice flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, corn flour, etc.; starches (including processed starches); protein materials such as soy protein, wheat gluten, egg powder, and skimmed milk powder; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, and maltose; salts such as salt and calcium carbonate; leavening agents, thickeners, emulsifiers, enzymes, pH adjusters, vitamins, yeast food, sweeteners, spices, seasonings, minerals, colorants, flavors, etc. can be appropriately contained.

[0032] The bakery mix according to the present technology can be produced by mixing the various materials described above in a predetermined ratio by a conventional method. Specifically, the bakery mix according to the present technology can be produced by performing a process of mixing the fat and oil composition for bakery mix with the powder material of the bakery mix. For example, the fat and oil composition for bakery mix may be mixed with a powder material in which the main grain flours or starches of the bakery mix and other materials are mixed in advance, or the fat and oil composition for bakery mix may be mixed with a powder material consisting only of grain flours or starches, and then the remaining materials may be mixed. In the present technology, a method of mixing the fat and oil composition for bakery mix with a powder material in which the main grain flours or starches of the bakery mix and other materials are mixed in advance is preferred. By mixing the grain flours or starches with other materials in advance, it becomes easier to mix more uniformly. In addition, the bakery mix according to the present technology can be manufactured by separately mixing the various ingredients of the fat composition for bakery mix with the powder material so as to obtain the above-mentioned composition of the fat composition for bakery mix. In the present technology, it is preferable to mix the fat composition for bakery mix prepared in advance with the powder material. Preparing the fat composition for bakery mix in advance makes it easier to mix more uniformly. More preferably, the step is a step of mixing a powder material in which the main grain flour or starch of the bakery mix and other ingredients are mixed in advance with the fat composition for bakery mix prepared in advance.

[0033] <Dough for bakery products> The dough for bakery products according to the present technology is characterized by using the bakery mix according to the present technology described above. That is, the dough for bakery products according to the present technology is a dough produced using the bakery mix according to the present technology.

[0034] The dough for bakery products according to the present technology can be distributed in a refrigerated, chilled, frozen, or other state, i.e., in the form of refrigerated batter, frozen batter, refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, and frozen dough that has been proofed.

[0035] The dough for bakery products according to the present technology can be produced by freely selecting a general method for producing dough for bakery products. Specifically, the dough for bakery products according to the present technology can be produced by at least performing the steps of producing the bakery mix described above and producing dough for bakery products using the bakery mix. The step of producing dough for bakery products using the bakery mix can be, for example, mixing and kneading the bakery mix according to the present technology with liquid materials such as water and whole eggs, and other materials as necessary, and performing primary fermentation, division, shaping, secondary fermentation, etc. as necessary. In addition, general methods for producing dough for bakery products, such as the all-in-mix method, separate mixing method, co-mixing method, refrigerated fermentation method, straight method, no-time method, etc. can also be appropriately selected and performed.

[0036] <Bakery products> The bakery product according to the present technology is characterized by using the bakery mix or dough for bakery products according to the present technology described above. That is, the bakery product according to the present technology is a bakery product manufactured using the bakery mix or dough for bakery products according to the present technology.

[0037] Examples of bakery products related to the present technology include breads such as bread, yeast donuts, pizza, and Chinese steamed buns, and confectioneries such as muffins, cake donuts, scones, waffles, cookies, sables, biscuits, sponge cakes, pies, pancakes, butter cakes, and castella cakes.

[0038] The bakery product according to the present technology can be produced by freely selecting a general method for producing bakery products. Specifically, for example, the bakery product according to the present technology can be produced by at least performing the steps of producing the bakery mix described above, producing the dough for bakery products described above, and producing a bakery product using the dough for bakery products. As a step for producing a bakery product using the dough for bakery products, for example, the dough for bakery products according to the present technology can be subjected to primary fermentation, division, shaping, secondary fermentation, etc. as necessary, and heated to produce a bakery product. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, deep-frying, and microwave heating can be freely selected and used as long as they do not impair the effects of the present technology. EXAMPLES

[0039] The present invention will be described in more detail below based on examples. Note that the examples described below are representative examples of the present technology, and the scope of the present technology is not to be interpreted narrowly by these examples.

[0040] <Experimental Example 1> In Experimental Example 1, the effects of producing bakery products using bakery mixes containing different compositions of fat and oil compositions for bakery mixes and the timing of mixing the fat and oil compositions on the melting in the mouth and texture (crumbly feeling) of the produced bakery products were investigated. In Experimental Example 1, muffins were produced as an example of the bakery products.

[0041] (1) Production of fat and oil compositions for bakery mixes and muffin mixes Powder materials were added to a commercially available mixer in the proportions shown in Table 1 below, and mixed until uniform to prepare a muffin mix without added fats and oils. The fat and oil materials were mixed based on the proportions shown in Table 2 below, heated to 80°C, and stirred uniformly while melting the fat and oil crystals to produce an oil and fat composition for bakery mixes. The muffin mix without added fats and oil and fat composition for bakery mixes cooled to 60°C or less was added to a commercially available mixer, and mixed until uniform to produce a muffin mix. The amount of the oil and fat composition for bakery mixes in the muffin mix was 7% by mass. The liquid oil was canola oil (Showa Sangyo Co., Ltd.), the palm-derived fat and oil was palm olein (IV60) (Showa Sangyo Co., Ltd.), and the extremely hardened oil was palm extremely hardened oil (Yokoseki Oil and Fat Co., Ltd.).

[0042] [Table 1]

[0043] (2) Manufacture of bakery products [Examples 1 to 12, Comparative Examples 2 to 5] 100 parts by mass of the muffin mix prepared above, 40 parts by mass of whole eggs, and 15 parts by mass of water were added to a mixer (Max Watts 325, KitchenAid), and mixed at low speed for 1 minute and at medium-low speed for 1 minute. Furthermore, 10 parts by mass of salad oil and 24 parts by mass of water were added, and mixed at low speed for 1 minute and at medium-low speed for 1 minute to prepare muffin dough. A flat beater was used for mixing. The prepared muffin dough was dispensed into muffin cups (K-6(45H)ATK, Ito Kei Pack Sangyo Co., Ltd.) in 50 g portions, and baked at 190°C for 20 minutes using an oven (AX-SP300-R, Sharp) to produce muffins.

[0044] [Comparative Example 1] Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5, except that 93 parts by mass of an oil-free muffin mix was used instead of the muffin mix produced above, and 7 parts by mass of an oil composition having the composition shown in Table 2 (prepared by mixing the oil and fat ingredients, heating to 80°C, and melting the oil and fat crystals while stirring and homogenizing) was added at the same time as the salad oil.

[0045] (3) Evaluation The muffins were cooled to room temperature and then subjected to a sensory evaluation of melting in the mouth and texture (crumbly feeling). The sensory evaluation was performed by a panel of 10 people according to the following criteria, and the average score was calculated.

[0046] [Melting in the mouth] 5: Very good, no roughness or stickiness 4: Good, with little roughness or stickiness 3: A little rough and sticky, but still good 2: Rough and sticky, bad 1: Very rough and sticky, very bad

[0047] [Texture (crumbly)] 5: Very good, with a strong sense of collapse 4: Good, with a sense of collapse 3: The collapse is a little weak, but it's still pretty good 2: The sense of collapse is weak and bad. 1: No sense of collapse, very bad

[0048] (4) Results The evaluation results are shown in Table 2 below. [Table 2]

[0049] (5) Discussion As shown in Table 2, Examples 1 to 12, in which the content of extremely hardened oil was within the range of 2 to 15 mass%, the content of palm-derived oil was within the range of 20 to 60 mass%, and the content of liquid oil was within the range of 25 to 78 mass%, and in which the oil and fat composition for bakery mixes was mixed with the powder ingredients when producing the bakery mix, showed good results in terms of melting in the mouth and texture.

[0050] On the other hand, even when the same oil and fat composition as in Example 2 was used, Comparative Example 1 in which the oil and fat composition was kneaded into the dough during the production of dough for bakery products had poor melt-in-the-mouth and texture.

[0051] Furthermore, the melt-in-the-mouth and texture were also poor in Comparative Example 2, in which no extremely hardened oil was used, Comparative Example 3, in which the content of extremely hardened oil exceeded 15% by mass, Comparative Example 4, in which no palm-derived oil was used, and Comparative Example 5, in which no liquid oil was used and the content of palm-derived oil exceeded 60% by mass.

[0052] <Experimental Example 2> In Experimental Example 2, the influence of the bakery products produced using the oil-and-fat composition for bakery mixes using palm-derived oils and fats with different iodine values ​​on the melt-in-the-mouth and texture of the produced bakery products was investigated. In Experimental Example 2, muffins were also produced as an example of the bakery products.

[0053] (1) Production of fat and oil compositions for bakery mixes and muffin mixes Based on the formulations shown in Table 3 below, an oil and fat composition for bakery mixes and a muffin mix were produced in the same manner as in Experimental Example 1. The liquid oil used was canola oil (Showa Sangyo Co., Ltd.), and the extremely hardened oil used was extremely hardened palm oil (Yokoseki Yushi Co., Ltd.). As for the palm-derived oils and fats, PMF (IV48), refined palm oil (IV53), and palm olein (IV56) from Taiyo Yushi Co., Ltd., and palm olein (IV64, IV67) from Showa Sangyo Co., Ltd. were used.

[0054] (2) Manufacture of bakery products [Examples 13 to 17] Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

[0055] (3) Evaluation In the same manner as in Experimental Example 1, a sensory evaluation was carried out on the melting in the mouth and the texture (disintegration).

[0056] (4) Results The evaluation results are shown in Table 3 below. [Table 3]

[0057] (5) Discussion As shown in Table 3, it was found that Examples 14 to 17, which used palm-derived fats and oils with an iodine value of 50 or more, were superior in terms of meltability in the mouth and texture compared to Example 13, which used palm-derived fats and oils with an iodine value of less than 50. This result shows that the use of palm-derived fats and oils with an iodine value of 50 or more can further improve the meltability in the mouth and texture of the bakery products produced.

[0058] <Experimental Example 3> In Experimental Example 3, the influence of the difference in the content of the oil and fat composition for bakery mix in the bakery mix on the melting in the mouth and the texture (crumbly feeling) of the produced bakery product was examined. In Experimental Example 3, muffins were also produced as an example of the bakery product.

[0059] (1) Production of fat and oil compositions for bakery mixes and muffin mixes Based on the formulation shown in Table 4 below, a fat composition for bakery mixes and a muffin mix were produced in the same manner as in Experimental Example 1, except that the blending amount of the fat composition for bakery mixes in the muffin mix was changed as shown in Table 4. The fat and oil materials used were the same as in Experimental Example 1.

[0060] (2) Manufacture of bakery products [Examples 18 to 24] Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

[0061] (3) Evaluation In the same manner as in Experimental Example 1, a sensory evaluation was carried out on the melting in the mouth and the texture (disintegration).

[0062] (4) Results The evaluation results are shown in Table 4 below. [Table 4]

[0063] (5) Discussion As shown in the results of Example 18 in Table 4, even when the content of the fat and oil composition for bakery mixes in the bakery mix was 0.5% by mass, the melting in the mouth and texture of the produced bakery product were satisfactory, but as the content increased, the evaluation of melting in the mouth and texture improved. From this result, it was found that the lower limit of the content of the fat and oil composition for bakery mixes in the bakery mix according to the present technology is preferably 0.1% by mass, more preferably 0.5% by mass, even more preferably 1% by mass, and even more preferably 3% by mass.

[0064] As shown in the results of Examples 23 and 24, even when the content of the fat and oil composition for bakery mix in the bakery mix was 15% by mass or more, the melting in the mouth and the texture were sufficiently satisfactory, but when the content exceeded 15% by mass, the evaluation of the melting in the mouth and the texture gradually decreased as the content increased. In addition, when the fat and oil composition for bakery mix was contained in the bakery mix at 20% by mass, oil stains sometimes occurred during storage of the bakery mix. From these results, it was found that the upper limit of the content of the fat and oil composition for bakery mix in the bakery mix according to the present technology is preferably 20% by mass, more preferably 17% by mass, even more preferably 15% by mass, and even more preferably 12% by mass.

[0065] <Experimental Example 4> In Experimental Example 4, the influence of the type of liquid oil or the type of extremely hardened oil blended in the oil and fat composition for bakery mixes on the melting in the mouth and the texture (crumbly feeling) of the bakery products produced was investigated. In Experimental Example 4, muffins were also produced as an example of the bakery products.

[0066] (1) Production of fat and oil compositions for bakery mixes and muffin mixes Based on the formulations shown in Table 5 below, an oil and fat composition for bakery mixes and a muffin mix were produced in the same manner as in Experimental Example 1. The canola oil, corn oil, high oleic sunflower oil, and palm olein (IV60) used were from Showa Sangyo Co., Ltd., the rice oil was from Boso Oil Co., Ltd., and the hardened oils were all from Yokoseki Oil Co., Ltd.

[0067] (2) Manufacture of bakery products [Examples 25 to 30] Muffins were produced in the same manner as in Examples 1 to 12 and Comparative Examples 2 to 5 of Experimental Example 1.

[0068] (3) Evaluation In the same manner as in Experimental Example 1, a sensory evaluation was carried out on the melting in the mouth and the texture (disintegration).

[0069] (4) Results The evaluation results are shown in the following Table 5. In addition, in the following Table 5, the results of Example 2 of the above Experimental Example 1 are also shown for comparison. [Table 5]

[0070] (5) Discussion As shown in the results of Examples 25 to 27 in Table 5, even when the type of liquid oil blended in the oil-and-fat composition for bakery mixes was changed, the evaluation results of the melting in the mouth and texture of the produced bakery products were as good as the evaluation results of Example 2. As shown in the results of Examples 28 to 30, regarding the extremely hardened oil blended in the oil-and-fat composition for bakery mixes, the evaluation results of Example 2 using extremely hardened palm oil were better than those of the cases using extremely hardened rapeseed oil, high erucic acid rapeseed extremely hardened oil, or extremely hardened soybean oil. From these results, it was found that it is preferable to use extremely hardened palm oil as the extremely hardened oil.

[0071] <Experimental Example 5> In Experimental Example 5, the effects of producing bakery products using bakery mixes containing different compositions of fat and oil compositions for bakery mixes and the timing of mixing the fat and oil compositions on the melting in the mouth and texture (crispyness) of the produced bakery products were investigated. In Experimental Example 5, a cake donut was produced as an example of the bakery product.

[0072] (1) Production of fat and oil compositions for bakery mixes and cake and donut mixes Powder ingredients were added to a commercially available mixer in the ratio shown in Table 6 below and mixed until uniform to prepare a cake donut mix without added fats and oils. Based on the ratio shown in Table 7, a fat composition for bakery mixes and a cake donut mix were produced in the same manner as in Experimental Example 1. The amount of fat composition for bakery mixes in the cake donut mix was 7 mass %. The fat and oil materials used were the same as those in Experimental Example 1.

[0073] [Table 6]

[0074] (2) Manufacture of bakery products [Examples 31 to 40, Comparative Examples 7 to 10] 100 parts by mass of cake donut mix, 5 parts by mass of whole eggs, 4 parts by mass of starch syrup, and 22 parts by mass of water were added to a mixer (KTM-10, Kanto Mixing Machinery Co., Ltd.), and mixed at low speed for 1 minute to obtain a mixture. The mixture was further mixed at medium-low speed for 2.5 minutes to prepare a cake donut dough. The cake donut dough was molded into a circular ring shape using a cutter (cutter size 48 mm). The thus obtained circular cake donut dough was fried in 180°C oil (NEW Frying Oil SI, J Oil Mills Co., Ltd.) for 4 minutes to produce a circular cake donut.

[0075] [Comparative Example 6] Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10, except that 93 parts by mass of a cake donut mix without added fats or oils was used instead of 100 parts by mass of the cake donut mix produced above, and 7 parts by mass of the oil composition having the composition shown in Table 7 was added during dough preparation.

[0076] (3) Evaluation The cake donuts thus produced were allowed to cool to room temperature, and then subjected to a sensory evaluation of melting in the mouth and texture (crispy). The sensory evaluation of melting in the mouth was performed in the same manner as in Experimental Example 1, and the sensory evaluation of texture (crispy) was performed by 10 panelists according to the following criteria, and the average score was calculated.

[0077] [Texture (crispy)] 5: Very crisp and very good 4: Crisp and good 3: A little weak in crispness, but still pretty good 2: The crispness is weak and poor. 1: No crispness, very bad

[0078] (4) Results The evaluation results are shown in Table 7 below. [Table 7]

[0079] (5) Discussion As shown in Table 7, Examples 31 to 40, in which the content of the extremely hardened oil was within the range of 2 to 15 mass%, the content of the palm-derived oil was within the range of 20 to 60 mass%, and the content of the liquid oil was within the range of 25 to 78 mass%, and in which the oil and fat composition for bakery mixes was mixed with the powder ingredients when producing the bakery mix, showed good results in terms of melting in the mouth and texture.

[0080] On the other hand, even when the same oil and fat composition as in Example 33 was used, Comparative Example 6 in which the oil and fat composition was kneaded into the dough during the production of dough for bakery products had poor melt-in-the-mouth and texture.

[0081] In addition, the melt-in-the-mouth and texture were also poor in Comparative Example 7, which did not use extremely hardened oil, Comparative Example 8, which contained more than 15% by mass of extremely hardened oil, Comparative Example 9, which did not use palm-derived oil, and Comparative Example 10, which did not use liquid oil and contained more than 60% by mass of palm-derived oil.

[0082] <Experimental Example 6> In Experimental Example 6, the influence of the bakery products produced using the oil-and-fat composition for bakery mixes using palm-derived oils and fats with different iodine values ​​on the melting in the mouth and texture (crispyness) of the produced bakery products was investigated. In Experimental Example 6, a cake donut was also produced as an example of the bakery product.

[0083] (1) Production of fat and oil compositions for bakery mixes and cake and donut mixes Based on the formulations shown in Table 8 below, fat and oil compositions for bakery mixes and cake donut mixes were produced in the same manner as in Experimental Example 5. The fat and oil materials used were the same as in Experimental Example 2.

[0084] (2) Manufacture of bakery products [Examples 41 to 45] Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10 of Experimental Example 5.

[0085] (3) Evaluation In the same manner as in Experimental Example 5, a sensory evaluation was carried out on the melting in the mouth and the texture (crispy).

[0086] (4) The results are shown in Table 8. [Table 8]

[0087] (5) Discussion As shown in Table 8, it was found that Examples 42 to 45, which used palm-derived fats and oils with an iodine value of 50 or more, were superior in terms of meltability in the mouth and texture compared to Example 41, which used palm-derived fats and oils with an iodine value of less than 50. From this result, it was found that the use of palm-derived fats and oils with an iodine value of 50 or more can further improve the meltability in the mouth and texture of the produced bakery products.

[0088] <Experimental Example 7> In Experimental Example 7, the influence of the difference in the content of the oil and fat composition for bakery mix in the bakery mix on the melting in the mouth and the texture (crispyness) of the produced bakery product was investigated. In Experimental Example 7, a cake donut was also produced as an example of the bakery product.

[0089] (1) Production of fat and oil compositions for bakery mixes and cake and donut mixes Based on the formulation shown in Table 9 below, the fat and oil composition for bakery mixes and the cake donut mix were produced in the same manner as in Experimental Example 5, except that the blending amount of the fat and oil composition for bakery mixes in the cake donut mix was changed as shown in Table 9. The fat and oil used were the same as in Experimental Example 1.

[0090] (2) Manufacture of bakery products [Examples 46 to 52] Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10 of Experimental Example 5.

[0091] (3) Evaluation In the same manner as in Experimental Example 5, a sensory evaluation was carried out on the melting in the mouth and the texture (crispy).

[0092] (4) Results The evaluation results are shown in Table 9 below. [Table 9]

[0093] (5) Discussion As shown in the results of Example 46 in Table 9, even when the content of the fat and oil composition for bakery mixes in the bakery mix was 0.5% by mass, the melting in the mouth and texture of the produced bakery product were satisfactory, but as the content increased, the evaluation of melting in the mouth and texture improved. From this result, it was found that the lower limit of the content of the fat and oil composition for bakery mixes in the bakery mix according to the present technology is preferably 0.1% by mass, more preferably 0.5% by mass, even more preferably 1% by mass, and even more preferably 3% by mass.

[0094] As shown in the results of Examples 51 and 52, even when the content of the fat and oil composition for bakery mix in the bakery mix was 15% by mass or more, the melting in the mouth and the texture were sufficiently satisfactory, but when the content exceeded 15% by mass, the evaluation of the melting in the mouth and the texture gradually decreased as the content increased. In addition, when the fat and oil composition for bakery mix was contained in the bakery mix at 20% by mass, oil stains sometimes occurred during storage of the bakery mix. From these results, it was found that the upper limit of the content of the fat and oil composition for bakery mix in the bakery mix according to the present technology is preferably 20% by mass, more preferably 17% by mass, even more preferably 15% by mass, and even more preferably 12% by mass.

[0095] <Experimental Example 8> In Experimental Example 8, the influence of the type of liquid oil or the type of extremely hardened oil blended in the oil and fat composition for bakery mixes on the melting in the mouth and the texture (crispyness) of the bakery products produced was investigated. In Experimental Example 8, a cake donut was produced as an example of the bakery product.

[0096] (1) Production of fat and oil compositions for bakery mixes and cake and donut mixes Based on the formulations shown in Table 10 below, an oil and fat composition for bakery mixes and a cake donut mix were produced in the same manner as in Experimental Example 5. The canola oil, high oleic sunflower oil, and palm olein (IV60) used were from Showa Sangyo Co., Ltd., and the hardened oils were all from Yokoseki Oils and Fats Co., Ltd.

[0097] (2) Manufacture of bakery products [Examples 53 and 54] Cake donuts were produced in the same manner as in Examples 31 to 40 and Comparative Examples 7 to 10 of Experimental Example 5.

[0098] (3) Evaluation In the same manner as in Experimental Example 1, a sensory evaluation was carried out on the melting in the mouth and the texture (crispy).

[0099] (4) Results The evaluation results are shown in the following Table 10. In addition, in the following Table 10, the results of Example 33 of the above Experimental Example 5 are also shown for comparison. [Table 10]

[0100] (5) Discussion As shown in the results of Example 53 in Table 10, even when the type of liquid oil blended in the oil composition for bakery mixes was changed, the evaluation results of the melting in the mouth and texture of the produced bakery products were as good as the evaluation results of Example 33. As shown in the results of Example 54, regarding the extremely hardened oil blended in the oil composition for bakery mixes, the evaluation results of Example 33 using extremely hardened palm oil were better than those of the case using extremely hardened rapeseed oil. From these results, it was found that it is preferable to use extremely hardened palm oil as the extremely hardened oil.

Claims

1. Hardened oil: 2 to 15% by mass; Palm-derived oils and fats (excluding palm-derived oils and fats belonging to the above-mentioned extremely hardened oils): 20 to 60% by mass; Liquid oil (excluding the liquid oil belonging to the palm-derived oils and fats): 25 to 78% by mass; An oil and fat composition for bakery mixes, to be mixed with powdered ingredients of the bakery mixes.

2. The oil and fat composition for bakery mixes according to claim 1, wherein the palm-derived oil and fat has an iodine value of 50 or more.

3. The fat and oil composition for bakery mixes according to claim 1 or 2, wherein the palm-derived fat and oil is a low melting point fraction.

4. A bakery mix comprising the oil and fat composition for bakery mixes according to any one of claims 1 to 3.

5. The bakery mix according to claim 4, containing 0.1 to 20% by mass of the oil and fat composition for bakery mixes.

6. A method for producing a bakery mix, comprising a mixing step of mixing the oil and fat composition for bakery mixes according to any one of claims 1 to 3 with a powdered ingredient.

7. A step of producing a bakery mix by mixing the oil and fat composition for bakery mixes according to any one of claims 1 to 3 with a powder ingredient; producing a dough for bakery products using the bakery mix; A method for producing dough for bakery products, comprising:

8. The oil and fat composition for bakery mixes according to any one of claims 1 to 3 and a powder ingredient. and mixing the above to produce a bakery mix. producing a dough for bakery products using the bakery mix; Producing a bakery product using the dough for bakery products; A method for producing a bakery product comprising:

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