OIL-IN-WATER EMULSIFIED OIL-FAT COMPOSITION FOR KNEADING IN BREAD MAKING, BREAD DOUGH AND BREAD PRODUCTS

Abstract

To provide an oil-in-water type emulsified oil and fat composition for kneading into breadmaking capable of obtaining a bread product which is large in volume and has good crisp feeling, softness and melt-in-the-mouth.SOLUTION: An oil-in-water type emulsified oil and fat composition for kneading into breadmaking in which sugar content is 2.0 mass% or less, and SFC of an oil phase is 55-100 at 10°C, 30-100 at 20°C, and 15 or less at 40°C. It is preferable to contain a milk raw material in which the content of phosphatide in milk solid is 2 mass% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil-in-water emulsified oil composition for use in kneading bread making, and to a bread dough and a bread product using the same. [Background technology]

[0002] Plastic fats are usually used as fats and oils for bread kneading. This is because fats and oils for bread kneading need to be added to the bread dough once it has been mixed. If the fats and oils are liquid, they will act as lubricants in the mixer and slip, making it difficult to knead them into the dough in a short time. On the other hand, if the fats and oils are solid and not plastic, it is difficult to mix them homogeneously into the dough.

[0003] Also, at a microscopic level, the plasticity of fats and oils allows them to orient themselves along the gluten membrane of the bread dough, strengthening the gluten structure and resulting in soft, voluminous bread products that are resistant to proofing and fall-off in the oven.

[0004] Therefore, as the above-mentioned plastic fat, margarine, which is a water-in-oil emulsion, is mainly used because it has better plasticity than shortening, which does not contain water, and can be used without strict temperature control as with shortening.

[0005] As margarine's moisture content increases, it becomes softer. Therefore, margarine with a high moisture content is becoming more and more useful, especially when the fat or oil used has a high melting point, or when the temperature used is low even if the fat or oil has a low melting point, or when margarine that has been stored in the refrigerator needs to be used immediately.

[0006] However, when the oil-in-oil type emulsion is used as the oil-in-oil type emulsion, the water content that can be emulsified is limited to a certain extent, and if it is desired to add more than about 20% water, it is necessary to increase the emulsifier content and further to add starch or a thickening stabilizer to the aqueous phase, which results in a problem of poor melt-in-the-mouth texture. On the other hand, when the oil-in-water emulsion is used as the oil-in-water emulsion, the oil becomes liquid and has no plasticity, and the oil content cannot be increased due to the emulsion stability. In order to impart plasticity, a large amount of thickening stabilizer must be used in the water phase, which also results in poor melt-in-the-mouth texture.

[0007] For this reason, when oil-in-water emulsions are used in bread making, they have only been used to replace a portion of the blended water with milk or cream for flavor purposes, or as functional oil and fat compositions containing improver components, which are added to basic margarine and other oils and fats used for kneading bread. For the reasons mentioned above, the only technologies proposed for using oil-in-water emulsions in bread making are concentrated milk-type oil-in-water emulsions in which milk is concentrated 3 to 6 times (see, for example, Patent Documents 1 to 3), oil-in-water emulsions that use additives that do not impair melting in the mouth and increase the water absorption of bread dough (see, for example, Patent Documents 4 and 5), and oil-in-water emulsions that contain natural emulsifying functional materials to improve flavor (see, for example, Patent Documents 6 and 7). However, the effect of the oil itself in oil-in-water emulsions on improving bread making was unknown.

[0008] On the other hand, these oil-in-water emulsions, particularly concentrated milk-type oil-in-water emulsions, have a high sugar content because they are based on milk or fresh cream. This has the problem that the sugar content is likely to affect the dough properties and that the sugar content is reduced. In particular, these emulsions are difficult to use for bread doughs with a low sugar content, such as bread dough, pie dough, French bread dough, and semi-hard roll dough. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2002-223697 A [Patent Document 2] JP 2010-075083 A [Patent Document 3] JP 2011-217645 A [Patent Document 4] JP 2011-097923 A [Patent Document 5] JP 2011-097924 A [Patent Document 6] JP 2000-014316 A [Patent Document 7] JP 2006-230215 A Summary of the Invention [Problem to be solved by the invention]

[0010] Therefore, an object of the present invention is to provide an oil-in-water emulsified oil composition for kneading into bread, which can give bread products with a large volume, good crispness, softness, and good melt-in-the-mouth properties while effectively reducing the influence on dough properties. [Means for solving the problem]

[0011] As a result of extensive investigations conducted by the present inventors to achieve the above-mentioned object, they have found that the above object can be achieved by setting the sugar content of the oil-in-water emulsion to a certain amount or less and further making the oil phase a specific SFC. The present invention was made based on the above findings, and provides an oil-in-water emulsified oil composition for use in kneading bread, characterized in that the sugar content is 2.0% by mass or less, and the SFC of the oil phase is 55 to 100 at 10°C, 30 to 100 at 20°C, and 15 or less at 40°C. Effect of the Invention

[0012] By using the oil-in-water emulsified oil composition for kneading bread of the present invention, bread products having a large volume, good crispness, softness and melt-in-the-mouth properties can be easily obtained without affecting the dough properties. Bread products obtained using the oil-in-water emulsified oil and fat composition for kneading in bread making of the present invention have a large volume and good crispness, softness and melt-in-the-mouth feel. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention relates to an oil-in-water emulsified oil composition for use in kneading bread, which can provide bread products with a large volume and excellent crispness, softness, and melt-in-the-mouth properties, and to a bread dough and bread product using the same. The sugar content of the oil-in-water emulsified oil composition for bread kneading of the present invention is 2.0% by mass or less, preferably 1.0% by mass or less, and more preferably 0.7% by mass or less. If it exceeds 2.0% by mass, problems such as stickiness of the dough and other effects on dough properties may occur, and when used for bread dough with a low sugar content, such as bread dough, pie dough, French bread dough, and semi-hard roll dough, the softness may be inferior and the volume of the obtained bread product may be reduced. The lower limit of the sugar content is 0% by mass. In the present invention, the sugar content refers to the solid content of monosaccharides, disaccharides, oligosaccharides or sugar alcohols.

[0014] The oil-in-water emulsified oil composition for bread kneading of the present invention must have an SFC of the oil phase of 55 to 100 at 10°C, 30 to 100 at 20°C, and 15 or less at 40°C, but is preferably 55 to 90 at 10°C, 30 to 75 at 20°C, and 5 or less at 40°C, and more preferably 55 to 80 at 10°C, 30 to 45 at 20°C, and 4 or less at 40°C. If the SFC of the oil phase is less than 55% at 10°C or less than 30% at 20°C, the volume of the resulting bread product may be small and the texture may become sticky and poor. If it exceeds 15% at 40°C, the melt-in-the-mouth quality of the bread product will deteriorate. The lower limit of SFC is 0.

[0015] Here, the fats and oils used to obtain the SFC are not particularly limited, and examples thereof include palm kernel oil, coconut oil, babassu oil, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), high oleic rapeseed oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, and other vegetable fats and oils, animal fats, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

[0016] Among these, in the present invention, it is preferable to use lauric oils and fats such as palm kernel oil, coconut oil, and babassu oil, since they give bread products with a large volume, good crispness, softness, and good melt-in-the-mouth properties. When a lauric fat or oil is used, the content of saturated fatty acids having 14 or less carbon atoms in the fatty acid composition of the fat or oil is preferably 10 to 90 mass %, more preferably 56 to 90 mass %.

[0017] However, since lauric fats and oils are expensive and have problems with long-term storage stability, it may be desirable to limit the amount of lauric fat and oil used, which may result in the characteristics of the lauric fat and oil being less pronounced and may cause the dough to become sticky.

[0018] Therefore, in the case where the above-mentioned lauric oil-based fats are used and the amount of the lauric oil-based fat used is small, specifically, when the content of saturated fatty acids having 14 or less carbon atoms in the oil-based fat is 55 mass% or less, it is preferable to use the lauric oil-based fat in the form of an interesterified oil-based fat, since it has the above-mentioned characteristics while being less likely to cause deterioration in dough properties such as stickiness.

[0019] In addition, when using an interesterified oil using a lauric oil, it is preferable that the oil is obtained by random interesterification of an oil blend having a constituent fatty acid composition in which the content of saturated fatty acids having 14 or less carbon atoms is 10 to 60 mass% and the content of saturated fatty acids having 16 or more carbon atoms is 25 to 60 mass%.

[0020] Here, we will describe an oil obtained by random interesterification of an oil blend having a constituent fatty acid composition in which the content of saturated fatty acids having 14 or less carbon atoms is 10 to 60 mass % and the content of saturated fatty acids having 16 or more carbon atoms is 25 to 65 mass %.

[0021] The randomly transesterified oils and fats are obtained by randomly transesterifying an oil and fat blend, which has a fatty acid composition comprising 10 to 60% by mass, preferably 30 to 60% by mass, and particularly preferably 32 to 55% by mass of saturated fatty acids having 14 or less carbon atoms, and 25 to 60% by mass, preferably 30 to 58% by mass of saturated fatty acids having 16 or more carbon atoms.

[0022] By using lauric fats and oils, including the above-mentioned transesterified fats and oils, bread products having a large volume, a crisp texture, softness, and good melt-in-the-mouth properties can be more easily produced without causing deterioration in the physical properties of the dough, such as stickiness. In the fatty acid composition of the oil and fat blend, the amount of saturated fatty acids having 4 or less carbon atoms is preferably 1% by mass or less.

[0023] The above-mentioned oil and fat blend can be obtained by blending an oil and fat containing saturated fatty acids having 14 or less carbon atoms in its constituent fatty acids and an oil and fat containing saturated fatty acids having 16 or more carbon atoms in its constituent fatty acids so as to obtain the above-mentioned constituent fatty acid composition. In the above-mentioned oil and fat containing saturated fatty acids having 14 or less carbon atoms, the content of the saturated fatty acids having 14 or less carbon atoms in its constituent fatty acids is preferably 30 to 100 mass%, more preferably 65 to 100 mass%. In the above-mentioned oil and fat containing saturated fatty acids having 16 or more carbon atoms, the content of the saturated fatty acids having 16 or more carbon atoms in its constituent fatty acids is preferably 30 to 100 mass%, more preferably 70 to 100 mass%.

[0024] Examples of the fats and oils containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, babassu oil, and fats and oils obtained by subjecting these to one or more of the procedures of hardening, fractionation, and interesterification, and one or more selected from these can be used. In the present invention, palm kernel oil and / or coconut oil are preferably used.

[0025] Examples of the oils and fats containing saturated fatty acids having 16 or more carbon atoms include palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), high oleic rapeseed oil, sunflower oil, safflower oil, high oleic sunflower oil, high oleic safflower oil, beef tallow, milk fat, lard, cacao fat, fish oil, whale oil, and oils and fats obtained by subjecting these to one or more of the following operations: hardening, fractionation, and interesterification. One or more selected from these can be used. In the present invention, preferably, one or more selected from among hardened palm oil, hardened soybean oil, hardened rice oil, and hardened corn oil, more preferably, one or more selected from among these, i.e., one or more selected from hardened palm oil, hardened soybean oil, hardened rice oil, and hardened corn oil, and most preferably, palm hardened oil is used.

[0026] In the above-mentioned oil and fat blend, the oil and fat containing the above-mentioned saturated fatty acid having 14 or less carbon atoms is blended so that the saturated fatty acid content having 14 or less carbon atoms in the constituent fatty acid composition of the above-mentioned oil and fat blend is 10 to 60% by mass, preferably 30 to 60% by mass, and particularly preferably 32 to 55% by mass. Here, it is preferable that the saturated fatty acid having 14 or less carbon atoms is 30% by mass or more, because the improvement effect of the melting property of bread obtained can be easily understood even when the blending amount of the transesterified oil and fat in the oil-in-water emulsified oil and fat composition for kneading bread of the present invention is small. In addition, when the saturated fatty acid having 14 or less carbon atoms is 60% by mass or less, the stickiness of dough can be improved even when the blending amount of the transesterified oil and fat in the oil-in-water emulsified oil and fat composition for kneading bread of the present invention is large.

[0027] In addition, in the above-mentioned oil and fat blend, the oil and fat containing the above-mentioned saturated fatty acid having 16 or more carbon atoms is blended so that the saturated fatty acid content of the carbon number of 16 or more is 25 to 60 mass%, preferably 30 to 58 mass%, in the constituent fatty acid composition of the above-mentioned oil and fat blend. Here, by having the saturated fatty acid having 16 or more carbon atoms be 25 mass% or more, even if the blending amount of the transesterified oil and fat in the oil-in-water emulsified oil-and-fat composition for bread kneading of the present invention is small, the volume of the obtained bread can be made large. In addition, by having the saturated fatty acid having 16 or more carbon atoms be 60 mass% or less, even if the blending amount of the transesterified oil and fat in the oil-in-water emulsified oil-and-fat composition for bread kneading of the present invention is large, the softness and melting in the mouth of the obtained bread can be effectively improved.

[0028] In addition, other oils and fats may be added to the above-mentioned oil and fat blend, so long as the content of saturated fatty acids having 14 or less carbon atoms and the content of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition are within the above-mentioned ranges. The oil-and-fat blend described above is then subjected to random transesterification to obtain the transesterified oil-and-fat preferably used in the oil-in-water emulsified oil-and-fat composition for bread kneading of the present invention. The method of random transesterification may be a conventional method, for example, a method using an enzyme such as lipase, or a method using an alkali catalyst such as sodium methylate, and is not particularly limited. The melting point of the above-mentioned interesterified oil is preferably 25 to 50°C, and more preferably 30 to 45°C.

[0029] In the above-mentioned oil and fat blend, the unsaturated fatty acid content in the constituent fatty acid composition is preferably 5% by mass to 50% by mass from the viewpoint of the softness and melt-in-the-mouth feel of the resulting bread, and more preferably 10% by mass to 40% by mass.

[0030] The oil-in-water emulsified oil-and-fat composition for bread kneading of the present invention can use one or more kinds of the above-mentioned interesterified oil-and-fat. In addition, in the oil-in-water emulsified oil composition for bread kneading of the present invention, when an interesterified oil using the above-mentioned lauric oil is used, the amount of the interesterified oil is preferably 20 to 100% by mass, more preferably 50 to 100% by mass, and even more preferably 70 to 100% by mass in the oil, in order to clarify the effect of using the interesterified oil.

[0031] In the oil-in-water emulsified oil composition for kneading bread of the present invention, as the oil other than the transesterified oil containing lauric oil, among the various oils and fats listed as the oils and fats used to prepare the above-mentioned SFC, oils and fats other than the transesterified oil using lauric oil can be used. In addition, when using lauric oil in the oil-in-water emulsified oil composition for kneading bread of the present invention, examples of the lauric oil other than the transesterified oil using lauric oil include palm kernel oil, coconut oil, babassu oil, and oils and fats obtained by subjecting these to one or more of hardening and fractionation, and one or more selected from these can be used. In addition, in the oil-in-water emulsified oil composition for kneading bread of the present invention, it is preferable not to contain oils and fats with a melting point exceeding 50 ° C., especially extremely hardened oils and fats, because the melting property of the resulting bread product is easily deteriorated. In addition, there is no problem in using it for the production of transesterified oil.

[0032] The melting point of the oil phase in the oil-in-water emulsified oil composition for use in kneading bread of the present invention is preferably 25 to 50°C, more preferably 25 to 45°C. If the melting point of the oil phase is less than 25°C, the oil will be liquid at room temperature and will therefore have poor proofing resistance, resulting in a bread product with a small volume. On the other hand, if the melting point of the oil phase exceeds 50°C, the bread product will have a dry texture, and the resulting bread product may not melt easily in the mouth.

[0033] In addition, the oil content in the oil-in-water emulsified oil composition for kneading bread of the present invention is preferably 20 to 65% by mass, more preferably 30 to 50% by mass. When the oil content is 20% by mass or more, it is not necessary to increase the amount of the oil-in-water emulsified oil composition for kneading bread during bread making, and the effects of the present invention can be easily obtained regardless of the type of bread dough. When the oil content is 65% by mass or less, it is easy to prevent the bread dough from becoming sticky, and it is easy to prevent thickening during the production of the oil-in-water emulsified oil composition for kneading bread, and it is easy to prevent deterioration of emulsion stability, which makes stable production, storage, and delivery easy. The oil content mentioned above includes the oil contained in the other components described below.

[0034] The water content in the oil-in-water emulsified oil-and-fat composition for use in kneading bread of the present invention is preferably 30 to 78% by mass, and more preferably 45 to 68% by mass. The above water content includes the water contained in the other components described below.

[0035] In addition, in the oil-in-water emulsified oil composition for use in kneading bread of the present invention, it is preferable to use a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solids, since this makes it possible to obtain an oil-in-water emulsified oil composition for use in kneading bread of the present invention that has a better flavor and good emulsion stability even when the amount of emulsifier used is reduced.

[0036] As the above-mentioned milk raw material, it is preferable to use a milk raw material having a phospholipid content in the milk-derived solid matter of 3% by mass or more, based on the solid matter, more preferably 4% by mass or more, and most preferably 5 to 40% by mass. The above-mentioned phospholipids in the milk-derived solid content refer to milk-derived phospholipids contained in the milk-derived solid content.

[0037] The milk raw material may be in a liquid, powder, or concentrate form, but it is preferable not to use a milk raw material concentrated with a solvent so that the phospholipid content in the milk-derived solid content is 2% by mass or more as the milk raw material in the present invention, due to flavor problems.

[0038] Examples of milk from which the above-mentioned raw milk ingredients are derived include cow's milk, goat's milk, sheep's milk, human milk, etc., with cow's milk being particularly preferred. The phospholipids in the solid content of a milk raw material containing milk-derived phospholipids can be quantified by, for example, the following quantitative method. However, since the appropriate extraction method varies depending on the form of the milk raw material, the quantitative method is not limited to the following quantitative method.

[0039] First, the lipids of the milk raw material containing milk-derived phospholipids are extracted by the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (based on the wet decomposition method described in Hygienic Test Methods, Commentary 20002.1 Food Ingredients Test Methods, edited by the Pharmaceutical Society of Japan), and the phosphorus content is determined by the molybdenum blue absorbance method (based on the quantification of phosphorus by molybdic acid described in Hygienic Test Methods, Commentary 20002.1 Food Ingredients Test Methods, edited by the Pharmaceutical Society of Japan). From the determined phosphorus content, the following formula is used to calculate the phospholipid content (g) in 100 g of solids of the milk raw material containing milk-derived phospholipids.

[0040] Phospholipids (g / 100g) = [phosphorus content (μg) / (dairy ingredients containing milk-derived phospholipids - water content of dairy ingredients containing milk-derived phospholipids (g)] x 25.4 x (0.1 / 1000)

[0041] An example of the milk raw material having a phospholipid content of 2% by mass or more based on the solid content derived from milk is an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from cream or butter has a composition significantly different from that of so-called buttermilk produced when producing butter from normal cream, and is characterized by containing a large amount of phospholipids. Although buttermilk varies greatly depending on the production method, the phospholipid content of the milk-derived solid content is usually about 0.5 to 1.5% by mass, whereas the aqueous phase component produced when producing butter oil from cream or butter has a phospholipid content of about 2 to 15% by mass in the milk-derived solid content, and contains a large amount of phospholipids.

[0042] In the present invention, the so-called buttermilk itself, which is produced when producing butter from normal cream, cannot be used as the milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solids. However, it is possible to use a concentrate obtained by concentrating buttermilk so that the phospholipid content in the milk-derived solids is 2% by mass or more, or a dried product thereof.

[0043] An example of a method for producing the aqueous phase component generated when producing butter oil from the above cream or butter will be described below. A method for producing the aqueous phase component generated when producing butter oil from the above cream is, for example, as follows.

[0044] First, cream with a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the emulsion is broken using an emulsifier and the mixture is again processed using a centrifuge to obtain butter oil. The above-mentioned aqueous phase components that can be used in the present invention are generated as a by-product of butter oil in the final centrifugation process.

[0045] On the other hand, a method for producing the aqueous phase component generated during the production of butter oil from the above butter is, for example, as follows. First, butter is melted in a melter and heated in a heat exchanger. The butter oil is obtained by separating the melted butter in a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of the butter oil in the centrifugation process. The butter used in the production of the butter oil is a normal one.

[0046] As the above-mentioned aqueous phase component that can be used in the present invention, the aqueous phase component generated during the production of butter oil from the above-mentioned cream or butter may be used as is, as long as the content of phospholipids in the milk-derived solids is 2 mass% or more based on the solids, or the aqueous phase component may be used after being subjected to treatment such as spray drying, concentration, freezing, etc.

[0047] However, since the function of milk-derived phospholipids decreases when heated at high temperatures, it is preferable that the temperature during the heating treatment, the concentration treatment, or heating for sterilization or the like is less than 100°C.

[0048] In addition, in the present invention, a lyso-formed product in which a part or all of the phospholipids in the above-mentioned milk raw material are lyso-formed can also be used. The lyso-formed product may be a product obtained by directly lyso-forming the milk raw material, or a product obtained by lyso-forming the milk raw material after concentrating it. The obtained lyso-formed product may be further subjected to a concentration or spray drying process. These lyso-formed products are included in the phospholipid content in the present invention.

[0049] The phospholipids in the above-mentioned dairy raw materials can be lyso-converted by treating them with phospholipase A. Phospholipase A is an enzyme that has the function of cleaving the bond connecting the glycerol portion of a phospholipid molecule with a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site at which it acts, and phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at the second position of the glycerol portion of the phospholipid molecule is selectively cleaved.

[0050] In the present invention, in order to further improve the effect of adding the above-mentioned milk raw materials, it is preferable that the milk be acid-treated to have a pH of preferably 3 to 6, more preferably 4 to 6, and even more preferably 4.7 to 5.8.

[0051] The acid treatment may be carried out by adding an acid or by carrying out a fermentation treatment such as lactic acid fermentation, but preferably an acid is added. The acid may be an inorganic acid or an organic acid, but preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid, and food and drink containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid, which have a less sour taste and do not affect the flavor.

[0052] The adjustment of pH by adding the acid may be carried out by adding the acid to the dairy raw material itself, or may be carried out by adding the acid during the production of an oil-in-water emulsified oil composition for bread kneading.

[0053] In the present invention, the above-mentioned milk raw material may be added with preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 parts by mass, and even more preferably 0.05 to 0.3 parts by mass of a calcium salt per 1 part by mass of the phospholipid content.

[0054] Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, etc., and one or more of these can be used in combination. In the present invention, however, it is preferable to use calcium chloride and / or calcium lactate, since the resulting oil-in-water emulsified oil composition for bread kneading has good physical properties and does not impair the flavor.

[0055] In addition, the above-mentioned dairy raw material used in the present invention is preferably one that has been subjected to homogenization treatment in the production of an oil-in-water emulsified oil composition for bread kneading, in that it is possible to improve the dispersibility in the water phase and the oil-in-water emulsified oil composition for bread kneading, and in that it is possible to further improve the emulsion stability of the obtained oil-in-water emulsified oil composition for bread kneading. In particular, when the above-mentioned lyso-processing, acid treatment, and calcium salt addition are performed, it is particularly preferable to perform homogenization treatment in order to enhance the effects. The homogenization treatment may be performed once or twice or more. In addition, in the case of high viscosity, the viscosity may be adjusted by adding water before the homogenization treatment.

[0056] 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, bubble homogenizers, homomixers, colloid mills, and disper mills. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, the homogenization pressure may be, for example, 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage.

[0057] Furthermore, the above-mentioned dairy raw material used in the present invention may be subjected to UHT heat treatment. The conditions of the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150° C., and the treatment time is preferably 1 to 6 seconds.

[0058] The above-mentioned dairy raw materials and dairy raw material processed products thus obtained for use in the present invention can be in a liquid, paste, powder, solid, or other state, and any state can be used in the oil-in-water emulsified oil composition for kneading in bread making of the present invention. However, it is preferable to use the above-mentioned dairy raw materials and dairy raw material processed products in a liquid or paste state in order to stably obtain the effects of the present invention.

[0059] The oil-in-water emulsified oil-and-fat composition for use in kneading bread of the present invention contains, as solids, preferably 0.1 to 8 mass%, more preferably 0.5 to 7 mass%, and most preferably 0.5 to 4 mass% of a milk raw material having a phospholipid content of 2 mass% or more based on the solids derived from the milk.

[0060] The oil-in-water emulsified oil-and-fat composition for bread kneading of the present invention preferably contains at least one selected from total milk protein and milk protein concentrate, because the composition of milk protein is maintained as is, and a better milk flavor can be obtained, and the composition can be easily made low in sugar even when a high amount is added to enhance the milk flavor due to the low lactose content. Total milk protein and milk protein concentrate are concentrated or spray-dried proteins contained in milk, and the concentration is usually performed by ultrafiltration technology. Total milk protein and milk protein concentrate usually contain both casein protein and whey protein.

[0061] The total content of the total milk protein and the milk protein concentrate in the oil-in-water emulsified oil-and-fat composition for kneading in bread making of the present invention is 1 to 5 mass %, more preferably 1 to 3 mass %.

[0062] In the present invention, other milk protein sources may be contained instead of or in addition to total milk protein or milk protein concentrate. Examples of milk protein sources other than total milk protein or milk protein concentrate include whole milk powder, skim milk powder, whey protein concentrate, sodium caseinate, potassium caseinate, buttermilk powder, etc. The amount of milk protein sources other than total milk protein or milk protein concentrate may be an amount that allows the sugar content in the oil-in-water emulsified oil-and-fat composition for bread kneading to be 2.0% by mass or less.

[0063] The oil-in-water emulsified oil composition for bread kneading of the present invention may optionally contain other ingredients such as emulsifiers, stabilizers, flavoring ingredients such as milk and dairy products other than those mentioned above, sugars and sweeteners, fruit juice, jam, cacao and cacao products, coffee and coffee products, seasonings, salt, acidulants, flavorings, colorants, preservatives, antioxidants, pH adjusters, etc., as long as the effects of the present invention are not impaired. The amount of these other ingredients may be within the range of normal usage, as long as the effects of the present invention are not impaired.

[0064] The emulsifier is not particularly limited, but examples thereof include lecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartarate fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. These emulsifiers can be used alone or in combination of two or more.

[0065] The content of the emulsifier in the present invention is preferably 0.001 to 5% by mass, more preferably 0.01 to 1% by mass. When using a milk raw material in which the content of phospholipids in the solid content derived from milk is 2% by mass or more, the content of the emulsifier can be reduced, and in that case, the content of the emulsifier is preferably 0 to 1% by mass, more preferably 0 to 0.5% by mass, and most preferably no emulsifier is used.

[0066] Examples of the stabilizer include phosphates (hexametaphosphate, diphosphate, monophosphate), alkali metal salts of citric acid (potassium, sodium, etc.), etc. These stabilizers can be used alone or in combination of two or more kinds.

[0067] Examples of the thickening stabilizer include xanthan gum, guar gum, gum arabic, pullulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, furcellaran, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, carboxymethylcellulose, methylcellulose, gelatin, dextrin, agar, dextran, white fungus polysaccharide, etc. These stabilizers can be used alone or in combination of two or more kinds. When the oil-in-water emulsified oil composition for bread kneading of the present invention contains a thickening stabilizer, the amount thereof is preferably 2% by mass or less from the viewpoint of meltability in the mouth, and more preferably 0.5% by mass or less.

[0068] The method for producing the oil-in-water emulsified oil composition for use in kneading bread of the present invention will be described below. The method for producing the oil-in-water emulsified oil composition for bread kneading of the present invention is not particularly limited, but it can be produced, for example, by the following method. First, an oil phase containing fats and oils and, if necessary, other ingredients, and an aqueous phase containing water and, if necessary, other ingredients are separately prepared, and then the oil phase and the aqueous phase are mixed and emulsified to form an oil-in-water emulsified oil composition for kneading in bread making according to the present invention.

[0069] In this case, water-soluble components such as milk raw materials having a phospholipid content of 2% by mass or more in the milk-derived solids, total milk protein and / or milk protein concentrate are basically contained in the aqueous phase, while oil-soluble components are contained in the oil phase. However, in cases where the water-soluble components have poor solubility in the aqueous phase and are prone to forming lumps, for example, the water-soluble components may be added to the oil phase.

[0070] The obtained oil-in-water emulsified oil composition may be homogenized at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill, if necessary. If necessary, it may be subjected to heat sterilization or heat pasteurization treatment such as UHT, HTST, low-temperature pasteurization using a direct heating method such as an injection type or an infusion type, or an indirect heating method such as a plate type, a tubular type, or a scraping type, or a batch type, retort, or microwave heating, or it may be heated by cooking with a direct flame, etc. Furthermore, after heating, it may be homogenized again as necessary, and may be subjected to a cooling operation such as rapid cooling or slow cooling as necessary.

[0071] The oil-in-water emulsified oil composition for kneading into bread making of the present invention is used by kneading it into bread dough during bread making. Examples of the types of bread dough include white bread dough, sweet bread dough, pie dough, Danish pastry dough, croissant dough, French bread dough, semi-hard roll dough, yeast donut dough, and Danish pastry dough. Among these, one of white bread dough, pie dough, French bread dough, and semi-hard roll dough is preferred in terms of obtaining the high effects of the present invention.

[0072] The amount of the oil-in-water emulsified oil composition for use in kneading bread making of the present invention to be added can be appropriately selected depending on the type of bread dough and the oil content of the oil-in-water emulsified oil composition for use in kneading bread making, but is preferably 10 to 100 parts by mass, more preferably 12 to 55 parts by mass, and even more preferably 15 to 35 parts by mass relative to 100 parts by mass of the cereal flour used in the bread dough.

[0073] Examples of the above-mentioned flours include wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole wheat flour, and other wheat flours such as rye flour, barley flour, and rice flour. The above-mentioned flours preferably contain wheat flour in an amount of 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass.

[0074] Next, the bread dough of the present invention will be described. The bread dough of the present invention is a bread dough using the above-mentioned oil-in-water emulsified oil composition for use in kneading bread making, and more specifically, is a bread dough kneaded with the above-mentioned oil-in-water emulsified oil composition for use in kneading bread making.

[0075] The types and amounts of the dough added are as described above. The bread dough preferably contains 40 to 120 parts by mass, preferably 45 to 100 parts by mass, more preferably 50 to 90 parts by mass of water per 100 parts by mass of the cereal flour used in the dough. The water content includes the water content of the oil-in-water emulsified oil composition for bread kneading of the present invention and the water content of other raw materials described below, in addition to the natural water or tap water used in the preparation of the dough.

[0076] Other ingredients that can be used as general bread-making ingredients can be used in the bread dough of the present invention, if necessary. Examples of such other ingredients include fats and oils, yeast, sugars, eggs such as whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, gelling agents and thickening stabilizers, sweeteners such as stevia, aspartame, sucralose, and acesulfame potassium, colorants such as β-carotene, caramel, and red yeast rice color, tocopherol, tea, and the like. Antioxidants such as extracts, dextrin, milk and dairy products such as casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), and vegetable whipping cream, cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, and Cheddar cheese, raw alcohol, distilled spirits such as shochu, whiskey, vodka, and brandy, wine, Japanese alcohol, and other alcoholic beverages. Brewed alcoholic beverages such as sake and beer, various liqueurs, emulsifiers such as glycerin fatty acid esters, glycerin organic acid fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, and lysolecithin, leavening agents, etc. Examples of such ingredients include tonicity agents, inorganic salts, salt, baking powder, yeast food, dough improvers, cacao and cacao products, coffee and coffee products, herbs, beans, vegetable proteins such as wheat protein and soy protein, oxidizing agents such as ascorbic acid, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, enzymes, fruit, fruit juice, jam, fruit sauce, seasonings, spices, flavorings, food ingredients such as vegetables, meat, seafood, plant and animal extracts such as consomme and bouillon, food additives, etc.

[0077] Examples of the fats and oils include plastic fats and oils compositions such as shortening, margarine, butter, etc., fluid fats and oils compositions such as salad oil, fluid shortening, melted butter, etc., powdered fats and oils, etc. When the fat and oil composition is an emulsion, the emulsion form may be any of water-in-oil type, oil-in-water type, and double emulsion type.

[0078] Examples of the sugars include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, honey, and the like. One or more types selected from these can be used.

[0079] The above-mentioned other raw materials may be used arbitrarily as long as it does not impair the object of the present invention, but they are used in an amount of preferably 100 parts by mass or less in total, more preferably 50 parts by mass or less, per 100 parts by mass of the above-mentioned starches.

[0080] Next, the method for producing the bread dough of the present invention will be described. The bread dough of the present invention can be obtained by homogeneously kneading the oil-in-water emulsified oil composition for kneading in bread making of the present invention into the bread dough during the production of the bread dough, and can be obtained by a general method for producing bread dough except for using the oil-in-water emulsified oil composition for kneading in bread making of the present invention.

[0081] The timing and method of adding the oil-in-water emulsified oil composition for kneading into bread dough of the present invention to bread dough are not particularly limited, and it can be used in the same way as water used in bread dough or raw materials containing a large amount of moisture such as milk and cream, and can be produced by replacing a part or all of them. In the case of the sponge method, it may be used for the sponge or for the main kneading, but it is preferably used for the main kneading. In the case of the Tangdong method, it may be used in the Tangdong, but it is preferable to use it in the main kneading process. In addition, a plastic oil composition may be added in the same manner as in normal bread making together with the oil-in-water emulsified oil composition for kneading bread making of the present invention. In that case, the timing of adding the plastic oil composition is preferably after the bread dough becomes extensible, as in normal bread making.

[0082] Next, the bread product of the present invention will be described. The bread product of the present invention is prepared by appropriately shaping the above-mentioned bread dough of the present invention, and optionally proofing, retarding and resting it, and then heating it.

[0083] In the above molding, the mixture may be molded into any shape and may be filled into a mold. The molding may be performed manually or automatically using a continuous line. The heating may be, for example, baking, frying, steaming, or steam-baking, and one or more treatments selected from these may be performed. The heating conditions for baking vary depending on the type of bread product, but for example, when using an oven, the heating conditions are preferably 150 to 240° C. for 4 to 40 minutes, and more preferably 180 to 230° C. for 8 to 30 minutes. The heating conditions for frying are preferably 180 to 260° C. for 1 to 10 minutes, and more preferably 200 to 250° C. for 2 to 5 minutes.

[0084] The bread products of the present invention are characterized by their large volume, crispness, softness and good melt-in-the-mouth feel. EXAMPLES

[0085] <Production of interesterified oils and fats> [Production of interesterified oil A] An oil blend in which palm kernel oil and extremely hardened palm oil were mixed in a mass ratio of 50:50 was subjected to random interesterification using a chemical catalyst to obtain interesterified oil A having a melting point of 43°C. In the fatty acid composition of the transesterified oil A, the content of saturated fatty acids having 14 or less carbon atoms was 36% by mass, the content of saturated fatty acids having 16 or more carbon atoms was 54% by mass, and the content of unsaturated fatty acids was 11% by mass. In addition, in the fatty acid composition of the transesterified oil A, the content of saturated fatty acids having 4 or less carbon atoms was 1% by mass or less.

[0086] [Production of interesterified oil B] An oil blend in which palm kernel oil and palm stearin were mixed in a mass ratio of 45:55 was subjected to random interesterification using a chemical catalyst to obtain interesterified oil B having a melting point of 37°C. In the fatty acid composition of the transesterified oil B, the content of saturated fatty acids having 14 or less carbon atoms was 32% by mass, the content of saturated fatty acids having 16 or more carbon atoms was 42% by mass, and the content of unsaturated fatty acids was 26% by mass. In addition, in the fatty acid composition of the transesterified oil B, the content of saturated fatty acids having 4 or less carbon atoms was 1% by mass or less.

[0087] [Production of interesterified oil C] An oil blend obtained by dissolving and mixing 60 parts by mass of fractionated soft palm oil with an iodine value of 55, 20 parts by mass of highly hardened high erucic rapeseed oil, and 20 parts by mass of palm kernel oil was subjected to random interesterification using a chemical catalyst to obtain interesterified oil C with a melting point of 39°C. In the fatty acid composition of the transesterified oil C, the content of saturated fatty acids having 14 or less carbon atoms was 12% by mass, the content of saturated fatty acids having 16 or more carbon atoms was 48% by mass, and the content of unsaturated fatty acids was 40% by mass. In addition, in the fatty acid composition of the transesterified oil C, the content of saturated fatty acids having 4 or less carbon atoms was 1% by mass or less.

[0088] [Production of interesterified oil D] An oil blend in which palm kernel oil and extremely hardened palm oil were mixed in a mass ratio of 75:25 was subjected to random interesterification using a chemical catalyst to obtain interesterified oil D having a melting point of 32°C. In the fatty acid composition of the transesterified oil D, the saturated fatty acid content of 14 carbon atoms or less was 51 mass%, the saturated fatty acid content of 16 carbon atoms or more was 33 mass%, and the unsaturated fatty acid content was 16 mass%. In addition, in the fatty acid composition of the transesterified oil D, the saturated fatty acid content of 4 carbon atoms or less was 1 mass% or less.

[0089] [Production of interesterified oil E] Palm fractionated soft oil with an iodine value of 55 was randomly transesterified using a chemical catalyst to obtain transesterified oil E with a melting point of 40°C.

[0090] <Production of oil-in-water emulsified oil composition for use in bread kneading> Example 1 An oil phase consisting of 45 parts by mass of interesterified oil A heated to 60°C was prepared. On the other hand, an aqueous phase was prepared by adding and dispersing 4 parts by mass of a concentrate of aqueous phase components (milk solids 29% by mass, phospholipid content in milk solids 9.8% by mass, water content 71% by mass) generated during the production of butter oil from cream, which was homogenized in a homogenizer at a homogenization pressure of 3 MPa and then subjected to UHT heating treatment (142°C, 4 seconds), and 2 parts by mass of total milk protein, into 49 parts by mass of water heated to 60°C. The oil phase and the aqueous phase were mixed at 65°C and stirred to prepare a preliminary oil-in-water emulsion. The preliminary emulsion was sterilized at 143°C for 5 seconds in a VTIS sterilizer (Sterilab, an UHT sterilizer manufactured by Alfa Laval), homogenized at a pressure of 10 MPa, and then cooled to 5°C to obtain an oil-in-water emulsified oil composition A for use in kneading bread of the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 87 at 10°C, 77 at 20°C, and 13 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil or fat of 36% by mass.

[0091] Example 2 Except for using the interesterified oil B instead of the interesterified oil A used in Example 1, the same blending and manufacturing method as in Example 1 was used to obtain an oil-in-water emulsified oil composition B for use in kneading bread making according to the present invention, which has an oil content of 45 mass%, a moisture content of 51.8 mass%, a sugar content of 0.7 mass%, an SFC of the oil phase of 61 at 10°C, 41 at 20°C, and 0 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0092] Example 3 Except for using the interesterified oil C instead of the interesterified oil A used in Example 1, the same blending and manufacturing method as in Example 1 was used to obtain an oil-in-water emulsified oil composition C for use in kneading bread making according to the present invention, which has an oil content of 45 mass%, a moisture content of 51.8 mass%, a sugar content of 0.7 mass%, an SFC of the oil phase of 55 at 10° C., 36 at 20° C., and 3 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0093] Example 4 Except for using interesterified oil D instead of interesterified oil A used in Example 1, the same blending and manufacturing method as in Example 1 was used to obtain an oil-in-water emulsified oil composition D for use in kneading bread of the present invention, which has an oil content of 45 mass%, a moisture content of 51.8 mass%, a sugar content of 0.7 mass%, an SFC of the oil phase of 72 at 10° C., 51 at 20° C., and 1 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0094] Example 5 Except for using palm kernel oil (melting point 27°C) instead of the transesterified oil A used in Example 1, the same blending and manufacturing method as in Example 1 was used to obtain an oil-in-water emulsified oil composition E for use in kneading bread making of the present invention, which has an oil content of 45 mass%, a moisture content of 51.8 mass%, a sugar content of 0.7 mass%, an SFC of the oil phase of 59 at 10°C, 38 at 20°C, and 0 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil or fat of the present invention of 72 mass%.

[0095] Example 6 Except for using palm kernel high melting point fraction (melting point 32°C) instead of interesterified oil A used in Example 1, the same blending and preparation method as in Example 1 was used to obtain an oil-in-water emulsified oil composition F for kneading into bread of the present invention, which has an oil content of 45 mass% and 51.8 mass%, a sugar content of 0.7 mass%, an SFC of the oil phase of 85 at 10°C, 74 at 20°C, and 0 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the oil.

[0096] Example 7 An oil-in-water emulsified oil composition G for kneading into bread of the present invention was obtained in the same manner as in Example 1, except that a mixed oil consisting of 9 parts by mass of interesterified oil A and 36 parts by mass of palm kernel oil was used instead of 45 parts by mass of the interesterified oil A used in Example 1, the oil content being 45% by mass, the moisture content being 51.8% by mass, the sugar content being 0.7% by mass, the SFC of the oil phase being 65 at 10° C., 45 at 20° C., and 3 at 40° C., and the saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil was 65% by mass.

[0097] Example 8 Except for using a mixed oil consisting of 9 parts by mass of milk fat and 36 parts by mass of palm kernel oil instead of 45 parts by mass of the interesterified oil A used in Example 1, the same blending and preparation method as in Example 1 was used to obtain an oil-in-water emulsified oil composition H for kneading into bread of the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 55 at 10° C., 33 at 20° C., and 0 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the oil and fat of 63% by mass.

[0098] Example 9 Except for using a mixed oil consisting of 18 parts by mass of interesterified oil A and 27 parts by mass of milk fat instead of 45 parts by mass of the interesterified oil A used in Example 1, the same blending and preparation method as in Example 1 was used to obtain an oil-in-water emulsified oil composition I for use in kneading bread making according to the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 58 at 10° C., 40 at 20° C., and 5 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0099] Example 10 Except for using a palm mid-melting point fraction (melting point 34°C) having an iodine value (IV) of 35 instead of the interesterified oil A used in Example 1, the same blending and manufacturing method as in Example 1 was used to obtain an oil-in-water emulsified oil composition J for use in kneading bread making according to the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 91 at 10°C, 80 at 20°C, and 0 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0100] Example 11 Except for changing the 45 parts by mass of the transesterified oil A used in Example 1 to 32 parts by mass of palm kernel oil and changing the blending amount of water to 62 parts by mass, the blending and manufacturing method were the same as in Example 1 to obtain an oil-in-water emulsified oil composition K for kneading into bread of the present invention, which has an oil content of 32% by mass, a moisture content of 64.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59 at 10° C., 38 at 20° C., and 0 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0101] Example 12 Except for changing the 45 parts by mass of the transesterified oil A used in Example 1 to 58 parts by mass of palm kernel oil and changing the blending amount of water to 36 parts by mass, the blending and manufacturing method were the same as in Example 1 to obtain an oil-in-water emulsified oil composition L for kneading into bread of the present invention, which has an oil content of 58% by mass, a moisture content of 38.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59 at 10° C., 38 at 20° C., and 0 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0102] Example 13 The interesterified oil A used in Example 1 was changed to palm kernel oil, and the concentrate of the aqueous phase component generated when producing butter oil from cream (milk solids 29% by mass, phospholipid content in milk solids 9.8% by mass, water 71% by mass) was homogenized with a homogenizer at a homogenization pressure of 3 MPa and then subjected to UHT heating treatment (142 ° C, 4 seconds) to change it to additive-free, 0.15 parts by mass of lecithin and 0.15 parts by mass of sorbitan fatty acid ester were added to the oil phase, and the blending amount of water was changed from 49 parts by mass to 52.7 parts by mass. Except for this, the blending and manufacturing method were the same as in Example 1 to obtain an oil-in-water emulsified oil composition M for kneading bread of the present invention, which has an oil content of 45% by mass, a sugar content of 0.1% by mass, an SFC of the oil phase of 59 at 10 ° C, 38 at 20 ° C, and 0 at 40 ° C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil and fat of 72% by mass.

[0103] Example 14 Except for changing the interesterified oil A used in Example 1 to palm kernel oil and using milk protein concentrate instead of total milk protein, the same blending and manufacturing method as in Example 1 were used to obtain an oil-in-water emulsified oil composition N for use in kneading bread making of the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.7% by mass, an SFC of the oil phase of 59 at 10°C, 38 at 20°C, and 0 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil or fat of 72% by mass.

[0104] Example 15 Except for changing the interesterified oil A used in Example 1 to palm kernel oil, and using a mixed powder of 1 part by mass of total milk protein and 1 part by mass of skim milk powder instead of 2 parts by mass of total milk protein, the same blending and production method as in Example 1 was used to obtain an oil-in-water emulsified oil composition O for use in kneading bread making of the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 1.2% by mass, an SFC of the oil phase of 59 at 10° C., 38 at 20° C., and 0 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil or fat of the present invention of 72% by mass.

[0105] Example 16 Except for changing the interesterified oil A used in Example 1 to palm kernel oil and using whey protein concentrate instead of total milk protein, the same blending and manufacturing method as in Example 1 was used to obtain an oil-in-water emulsified oil composition P for use in kneading bread of the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.8% by mass, an SFC of the oil phase of 59 at 10°C, 38 at 20°C, and 0 at 40°C, and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil.

[0106] Example 17 Except for changing the interesterified oil A used in Example 1 to palm kernel oil and using sodium caseinate instead of total milk protein, the same blending and manufacturing method as in Example 1 were used to obtain an oil-in-water emulsified oil composition Q for use in kneading bread making of the present invention, which has an oil content of 45% by mass, a moisture content of 51.8% by mass, a sugar content of 0.6% by mass, an SFC of the oil phase of 59 at 10° C., 38 at 20° C., and 0 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil or fat of 72% by mass.

[0107] Comparative Example 1 A comparative oil-in-water emulsified oil composition R for use in kneading bread was obtained in the same manner as in Example 1, except that palm oil was used instead of the interesterified oil A used in Example 1, the oil content being 45% by mass, the moisture content being 51.8% by mass, the sugar content being 0.7% by mass, the SFC of the oil phase being 50 at 10° C., 20 at 20° C., and 3 at 40° C., and the saturated fatty acid content having 14 or less carbon atoms in the fatty acid composition of the oil being 1% by mass.

[0108] Comparative Example 2 A comparative oil-in-water emulsified oil composition S for use in kneading bread was obtained in the same manner as in Example 1, except that palm olein having an iodine value (IV) of 57 was used instead of the interesterified oil A used in Example 1, and the oil content was 45% by mass, the moisture content was 51.8% by mass, the sugar content was 0.7% by mass, the SFC of the oil phase was 35 at 10° C., 5 at 20° C., and 0 at 40° C., and the saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil was 1% by mass.

[0109] Comparative Example 3 A comparative oil-in-water emulsified oil composition T for use in kneading bread was obtained in the same manner as in Example 1, except that the interesterified oil E was used instead of the interesterified oil A used in Example 1, and the oil content was 45% by mass, the moisture content was 51.8% by mass, the sugar content was 0.7% by mass, the SFC of the oil phase was 43 at 10° C., 23 at 20° C., and 5 at 40° C., and the saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of the oil was 2% by mass.

[0110] Comparative Example 4 Except for changing the interesterified oil A used in Example 1 to palm kernel oil, using 6 parts by mass of skim milk powder instead of 2 parts by mass of total milk protein, and changing the amount of water from 49 parts by mass to 45 parts by mass, the same blending and production method as in Example 1 was used to obtain an oil-in-water emulsified oil composition U for kneading into bread of the present invention, which has an oil content of 45% by mass, a moisture content of 47.8% by mass, a sugar content of 3.7% by mass, an SFC of the oil phase of 59 at 10° C., 38 at 20° C., and 0 at 40° C., and a saturated fatty acid content of 14 or less carbon atoms in the oil and fat of 72% by mass.

[0111] <Bakery Test 1> Using the oil and fat compositions A to U for kneading into bread obtained in Examples 1 to 17 and Comparative Examples 1 to 4, breads A to U were produced according to the following formulation and production method (Examples 18 to 34, Comparative Examples 5 to 8). (Composition) Medium seed combination 70 parts strong flour, 2 parts yeast, 0.1 parts yeast food, 40 parts water Genuine combination 30 parts by weight of strong flour, 8 parts by weight of white sugar, 2 parts by weight of skim milk powder, 1.7 parts by weight of salt, 12 parts by weight of water, 20 parts by weight of oil-in-water emulsified oil composition for bread kneading, 4 parts by weight of margarine for bread kneading (water-in-oil emulsion)

[0112] (Production method) All the ingredients of the sponge mixture were put into a mixer bowl, set in a vertical mixer, and mixed at low speed for 3 minutes and medium speed for 1 minute using a hook to obtain sponge dough (kneading temperature = 24 ° C.). This sponge dough was fermented for 4 hours at 28 ° C. and relative humidity of 80%. All ingredients except the margarine for bread kneading were added to the sponge dough that had been fermented as described above, and the dough was mixed in a vertical mixer using a hook at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute. Then, the margarine for bread kneading with the formula (temperature adjusted to 15°C) was added, and the dough was mixed at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute to obtain bread dough (kneading temperature = 27°C). The obtained dough was left on the floor for 20 minutes, divided (390g), rolled, and rested for 20 minutes, then molded into a loaf using a molder, placed in a loaf mold, and proofed for 45 minutes at 38°C and relative humidity 80%, and baked in an oven at 190°C for 25 minutes to obtain a one-loaf bread.

[0113] <Evaluation method and criteria> The volume, texture (crispness, softness and melt-in-the-mouth) and flavor of the obtained one-loaf breads A to U were evaluated according to the following criteria, and the results are shown in Table 1. In addition, regarding the dough properties (stickiness), the stickiness of the kneaded dough after division was evaluated according to the following criteria, and the results are also shown in Table 1.

[0114] (volume) The specific volume of the single loaf bread one day after baking was measured using a 3D laser scanner (manufactured by Astex Corporation) and evaluated according to the following criteria. ◎:Volume 1800ml or more 〇: Volume 1750 to less than 1800ml ×: Less than 1750ml

[0115] (Texture) One day after baking, the single loaf bread was evaluated for crispness, softness, and melt-in-the-mouth feel by 21 panelists according to the following criteria, and the most common evaluation is shown in Table 1. In the case of a tie, the bread was given a higher evaluation.

[0116] (crisp) ◎: Crisp ○+: Somewhat crisp ○: A little bit crisp △: Not crisp and sticky ×: Very sloppy and sticky

[0117] (Software) ◎: Very soft ○+:Soft ○: Slightly soft △: Slightly hard ×: Hard

[0118] (melts in your mouth) ◎: Very good ○+: Good ○: Fairly good △: A little dry ×: Dry

[0119] (flavor) The flavor of one loaf of bread three days after baking was evaluated by 21 panelists according to the following criteria, and the most common rating is shown in Table 1. In the case of a tie, the bread was given a higher rating. ◎: Very good ○+: Good ○: Fairly good △: Slightly weak flavor ×: Weak flavor or strange flavor

[0120] (Evaluation criteria for stickiness of dough) ◎: No stickiness ○: Slightly sticky △: Sticky ×: Very sticky

[0121] [Table 1]

[0122] As can be seen from the evaluation results in Table 1, the breads of Examples 18 to 34, which use oil-in-water emulsified oil compositions with a sugar content of 2.0% by mass or less and an oil phase SFC of a specific value, have a large volume, good crispness, softness, and melt-in-the-mouth feel, and also have excellent dough properties. On the other hand, the breads of Comparative Examples 5 to 7, which do not satisfy the specific SFC, are poor in crispness, and Comparative Example 6 has insufficient volume and softness. Moreover, Comparative Example 8, which has a sugar content of more than 2.0% by mass, has insufficient softness and poor dough properties.

[0123] <Bakery Test 2> Using only the oil-in-water emulsified oil composition B for bread kneading obtained in Example 2, the amount of the oil-in-water emulsified oil composition for bread kneading in the above bakery test 1 was changed to 10 parts by mass, 15 parts by mass, 20 parts by mass, 25 parts by mass, 30 parts by mass, and 35 parts by mass. Except for adjusting the water absorption amount accordingly, one-loaf bread B-1 (10 parts by mass), B-2 (15 parts by mass), B-3 (20 parts by mass), B-4 (25 parts by mass), B-5 ​​(30 parts by mass), and B-6 (35 parts by mass) were produced by the same composition and manufacturing method as in the bakery test 1 (Examples 35 to 40), and the same evaluation as in the above bakery test 1 was performed, and the results are shown in Table 2.

[0124] [Table 2]

[0125] As can be seen from the results in Table 2, the oil-in-water emulsified oil composition for kneading bread of the present invention can achieve the effects of large volume, crispness, softness, and good melt-in-the-mouth feel over a wide range of usage amounts.

[0126] <Bakery Test 3> Using the oil-in-water emulsified oil composition K for kneading into bread obtained in Example 11, one-loaf bread K-1 was produced (Example 41) with the same composition and production method as in Bakery Test 1, except that the amount of the oil-in-water emulsified oil composition for kneading into bread in Bakery Test 1 was changed from 20 parts by mass to 30 parts by mass, and the water absorption was adjusted accordingly. The bread was evaluated in the same manner as in Bakery Test 1, and the results are shown in Table 3.

[0127] In addition, using the oil-in-water emulsified oil composition L for kneading into bread obtained in Example 12, one-loaf bread L-1 was produced with the same composition and manufacturing method as in Bakery Test 1, except that the amount of the oil-in-water emulsified oil composition for kneading into bread in Bakery Test 1 was changed from 20 parts by mass to 15 parts by mass, and the water absorption was adjusted accordingly. The bread was evaluated in the same manner as in Bakery Test 1, and the results are shown in Table 3.

[0128] [Table 3]

[0129] As can be seen from the results of Examples 11 and 12 and Examples 41 and 42 in Tables 1 and 3, the oil-in-water emulsified oil composition for kneading into bread of the present invention can exhibit the remarkable effects of large volume, crispness, softness, and good melt-in-the-mouth properties over a wide range of oil contents.

Claims

1. The oil-in-water emulsified oil composition for use in kneading bread has a saccharide content of 1.2% by mass or less, an SFC of the oil phase of 55 to 100 at 10°C, 30 to 100 at 20°C, and 15 or less at 40°C, and contains at least one selected from total milk protein and milk protein concentrate.

2. The oil-in-water emulsified oil composition for bread kneading according to claim 1, containing a milk raw material having a phospholipid content of 2% by mass or more in milk solids.

3. 3. A bread dough using the oil-in-water emulsified oil composition for kneading bread according to claim 1 or 2.

4. A bread product obtained by baking the dough according to claim 3.

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