Bakery fat composition

Abstract

To provide an oil-and-fat composition that can be suitably mixed when producing bakery dough, particularly with a horizontal mixer, can reduce the stickiness of the bakery dough, and enables making a bakery product having a large volume and high softness, and also excellent crumb.SOLUTION: An oil-and-fat composition for bakery has an oil phase with its SFC being 60-75% at 0°C and being 5-15% at 40°C, and the oil-and-fat composition is blended in starch-containing dough in a molten state. Preferably, the content of S2M in the oil phase is 25-50 mass%, and the mass ratio of SMS and SSM (SMS / SSM) is 2.0-7.5. [S is a saturated fatty acid, M is a mono unsaturated fatty acid, S2M is a triglyceride with two saturated fatty acids and one mono unsaturated fatty acids binding glycerol, SMS is a symmetric triglyceride, SSM is an asymmetric triglyceride].SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a bakery fat composition for use in a molten state.

Background Art

[0002] When manufacturing bakery dough, plastic fats are usually used because, in the case of bread dough, it is necessary in terms of the effect on gluten, and in the case of confectionery dough, creaming property is required.

[0003] However, in a large-scale bakery product factory, in terms of convenience during weighing and addition when manufacturing bakery dough, an oil or fat in a fluid state at room temperature or a melted oil or fat may be used. Here, in a large-scale bakery product factory, a mixer equipped with a temperature control facility is often used when kneading bakery dough. Since this temperature control facility cools the wall surface with a refrigerant, the mixer wall surface is lowered to near 0°C. Therefore, when using a plastic fat as a bakery fat, the plastic fat can only be used below its melting point, so it adheres to the wall surface, and there is a problem that it is not easily and homogeneously mixed into the soft dough.

[0004] Also, in a large-scale bakery product factory, a horizontal mixer is often used when kneading bakery dough. Due to its mechanical characteristics, in particular, bread dough is softer and easier to finish with a horizontal mixer than with a vertical mixer. Moreover, since the temperature control facility of the horizontal mixer cools the wall surface with a refrigerant, the mixer wall surface is lowered to near 0°C. Therefore, when using a plastic fat as a bakery fat, the plastic fat can only be used below its melting point, so it adheres to the wall surface, and there is a problem that it is not easily and homogeneously mixed into the soft dough.

[0005] Therefore, also from this aspect, when using a horizontal mixer, an oil or fat in a fluid state at room temperature or a melted oil or fat may be used. When fats and oils in a fluid state at room temperature or melted fats and oils are used, generally, a starch-containing dough is first manufactured and then added thereto. This is because if they are added from the beginning of mixing, the fats and oils will solidify during the long mixing process, making it difficult to obtain a bakery dough in good condition. In particular, in the case of bread dough, there is a problem that gluten is not produced.

[0006] Examples of the technology related to the above-mentioned fats and oils in a fluid state at room temperature include, for example, a fluid fat composition for breadmaking obtained by cooling heated and melted fats and oils until crystals precipitate to exhibit a specific solid fat index and adding and mixing an emulsifier having a particle size below a specific size (Patent Document 1), and a fluid fat composition containing a fat obtained by transesterifying palm soft oil in an oil phase and an extremely hardened oil and having an oil phase with a specific SFC in an amount of 80 to 100% by mass (Patent Document 2).

[0007] However, the fluid fat composition for breadmaking described in Patent Document 1 essentially requires the use of a synthetic emulsifier, which runs counter to the recent trend of refraining from using food additives including synthetic emulsifiers due to the increasing health consciousness. In addition, due to the use of a synthetic emulsifier, there is a drawback that the flavor of bakery products deteriorates.

[0008] The fluid fat composition described in Patent Document 2 has a drawback that when it is used at a low temperature such as in winter, it does not show a fluid state, resulting in poor workability. In addition, although Patent Document 2 describes that the fluid fat composition described therein is used for a cream-like food, if this fluid fat composition is melted and added to and mixed with a starch-containing dough, it is difficult for the starch-containing dough and the fluid fat composition to mix, so it takes too much time to make a bakery dough, and in the bakery product obtained by baking the bakery dough, there are drawbacks such as a bad taste, no moistness, a hard texture, a rough internal phase, and no volume.

[0009] As a prior art using the above-mentioned melted fats and oils, Patent Document 3 can be cited. Patent Document 3 discloses a method for producing bread dough, which is characterized by kneading wheat flour, melted fats and oils, yeast and water. Patent Document 3 describes that the fats and oils that can be used in the above production method include those that are solid at normal temperature and have a melting point of 30 to 45 °C, such as palm oil, beef tallow, milk fat, lard, hydrogenated oils thereof, rapeseed oil, soybean oil, rice bran oil, corn oil, cottonseed oil, sunflower oil, safflower oil, coconut oil, palm kernel oil, hydrogenated oils such as fish oil, etc. However, Patent Document 3 only describes the comparison between the case where these fats and oils are melted and added and the case where they are used without melting, or the comparison with liquid oil, and the only point about the effect when adding in a liquid state is that fish eyes are less likely to occur, and the differences due to the fat and oil composition have not been considered at all.

[0010] As a prior art using melted fats and oils, an invention that mentions the fat and oil composition is a method of using a fat and oil composition containing 51% by mass or more of a transesterified palm soft oil based on the oil phase, and having an SFC of the oil phase of 25 to 60 at 10 °C, 15 to 35 at 20 °C, and 10 to 25 at 30 °C (Patent Document 4). According to this fat and oil composition, it is possible to produce bakery products in which the bakery dough is not sticky, has a moist feeling, and has a soft texture. However, since the solidification property is not sufficient, there is a problem that it is difficult to enter the dough, especially when using a horizontal mixer, that is, the fat and oil mixing property is not sufficient. In addition, since the fat and oil solidification property is not sufficient, there is also a problem that the dough is sticky depending on the type of bread dough, and the volume decreases slightly.

Prior Art Documents

Patent Documents

[0011]

Patent Document 1

Patent Document 2

Patent Document 3

[0012] Accordingly, an object of the present invention is to provide an oil and fat composition that has good oil and fat mixability during the production of bakery dough, particularly in a horizontal mixer, suppresses stickiness of the bakery dough, and can produce a bakery product with a large volume, high softness, and excellent internal phase. Another object of the present invention is to provide a method for producing bakery dough that has good oil and fat mixability during the production of bakery dough, can produce a bakery product with a large volume, high softness, and excellent internal phase, and suppresses stickiness. [Means for Solving the Problems]

[0013] As a result of various studies to achieve the above object, the present inventors have found that the above problems can be solved by adding an oil and fat composition with improved oil and fat solidification property, particularly the oil and fat solidification property in the low temperature range, to starch-containing dough in a molten state.

[0014] That is, the present invention provides a bakery oil and fat composition in which the SFC of the oil phase is 60 to 75% at 0 °C and 5 to 15% at 40 °C, and which is to be blended with starch-containing dough in a melted state.

[0015] The present invention also provides bakery dough containing the above bakery oil and fat composition, and a bakery product that is a heated product of the bakery dough.

[0016] The present invention also provides a method for producing bakery dough, characterized by adding and mixing a bakery oil and fat composition in which the SFC of the oil phase is 60 to 75% at 0 °C and 5 to 15% at 40 °C to starch-containing dough in a melted state. [Effects of the Invention]

[0017] The fat and oil composition for bakery of the present invention has good fat and oil miscibility when melt-added to starch-containing dough, can suppress the stickiness of the bakery dough, and can produce bakery products with a large volume, high softness, and excellent internal phase. According to the method for producing bakery dough of the present invention, it is possible to produce bakery products with a soft texture, a large volume, and an excellent internal phase while having good fat and oil miscibility during the production of bakery dough and suppressing the stickiness of the bakery dough.

Embodiments for Carrying Out the Invention

[0018] Hereinafter, the fat and oil composition for bakery of the present invention (hereinafter, also referred to as "the fat and oil composition of the present invention") will be described. The fat and oil composition of the present invention has an SFC of the oil phase of 60 to 75% at 0 °C and 5 to 15% at 40 °C. When the oil phase of the fat and oil composition of the present invention is within the above SFC range, when the melted fat and oil composition is added to and mixed with the starch-containing dough, the melted fat and oil composition quickly solidifies and is evenly kneaded into the starch-containing dough.

[0019] Here, in the oil phase of the fat and oil composition of the present invention, if either the SFC at 0 °C or 40 °C is less than the lower limit of the above range, when the melted fat and oil composition is added to and mixed with the starch-containing dough, it takes a long time for the melted fat and oil composition to solidify, so it takes too long to be kneaded into the starch-containing dough, that is, the fat and oil miscibility deteriorates. Furthermore, the resulting bakery dough is likely to be a sticky and difficult-to-handle dough. In the case of bread dough, it becomes a dough that is difficult to handle, such as having poor extensibility. Also, the resulting bakery products have a poor texture in the case of confectionery. In addition, the internal phase becomes thick in film thickness, and the volume is also likely to deteriorate, especially in the case of bread, this tendency is strong.

[0020] Also, in the oil phase of the fat and oil composition of the present invention, if the SFC at either 0°C or 40°C is greater than the upper limit of the above range, when the melted fat and oil composition is added to and mixed with the starch-containing dough, it will not be uniformly mixed and will remain in the form of grains in the bakery dough. That is, the fat and oil miscibility deteriorates. This deterioration of fat and oil miscibility is more prominent in a horizontal mixer than in a vertical mixer. Furthermore, the resulting bakery dough also has a problem that the solidified fat and oil composition is too hard, which will damage the structure of the starch-containing dough, resulting in deterioration of the physical properties of the bakery dough. In particular, in the case of bread dough, the extensibility deteriorates. Therefore, the resulting bakery product will have a heavy texture due to the film thickness in the case of confectionery. Also, the internal phase becomes rough and the volume is likely to deteriorate, and this tendency is particularly strong in the case of breads.

[0021] From the point of further enhancing the miscibility with the dough, the SFC of the oil phase of the fat and oil composition of the present invention is preferably 64 to 75%, more preferably 68 to 75% at 0°C. Also, from the point of further enhancing the miscibility with the dough and the point of suppressing the stickiness of the dough, the SFC of the oil phase of the fat and oil composition of the present invention is preferably 6 to 12%, more preferably 6 to 8% at 40°C.

[0022] The above SFC is measured as follows. That is, first, the oil phase is held at 60°C for 30 minutes to be completely melted, and then held at 0°C for 30 minutes to be solidified. Next, it is held at 25°C for 30 minutes for tempering, and then held at 0°C for 30 minutes. After sequentially holding this for 30 minutes at each measurement temperature of SFC (0°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, and 60°C), the SFC is measured. To achieve the above SFC, various edible fats and oils may be mixed at an arbitrary ratio. Specifically, various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, mango kernel oil, sal fat, and illipe fat, various animal oils and fats such as beef tallow, milk fat, lard, fish oil, and whale oil, and processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification can be used. The present invention can use one or more selected from these.

[0023] In the oil phase, it is preferable that the content of S2M is 25 to 50% by mass and the mass ratio of SMS to SSM (SMS / SSM) is 2.0 to 7.5 in that the oil and fat composition of the present invention can have appropriate solidification properties. In particular, the content of S2M in the oil phase is preferably 30 to 45% by mass, more preferably 30 to 40% by mass. Also, the mass ratio of SMS to SSM (SMS / SSM) is preferably 2.4 to 6.5, more preferably 4.5 to 6.5.

[0024] In the above S2M, SMS, and SSM, S represents a saturated fatty acid, M represents a monounsaturated fatty acid, S2M represents a triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bonded to glycerin, SMS represents a symmetric triglyceride in which a saturated fatty acid is bonded to the 1- and 3-positions of glycerin and a monounsaturated fatty acid is bonded to the 2-position, and further SSM represents an asymmetric triglyceride in which saturated fatty acids are bonded to the 1- and 2-positions of glycerin and a monounsaturated fatty acid is bonded to the 3-position, or a monounsaturated fatty acid is bonded to the 1-position and saturated fatty acids are bonded to the 2- and 3-positions.

[0025] Further, in terms of having good solidification properties and flavor, the oil and fat composition of the present invention preferably contains palm-based oils and fats as the main component. Specifically, in the total oils and fats contained in the oil and fat composition of the present invention, it is preferable to use 50% by mass or more of palm-based oils and fats, preferably 70% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass.

[0026] Note that palm-based fats and oils refer to palm oil and processed fats and oils obtained by subjecting palm oil to one or more treatments selected from hydrogenation, fractionation, and transesterification. In addition, when a part of the blending oil of the transesterified oil contains palm-based fats and oils, the amount thereof shall also be included in the content of the palm-based fats and oils. In the present invention, it is preferable to use palm oil and palm fractionated hard oil in combination, which is particularly effective.

[0027] In addition, the bakery fat and oil composition of the present invention preferably does not substantially contain random transesterified fats and oils in order to increase the solidification property of the fats and oils, and particularly to improve the fat and oil miscibility at low temperatures. Note that "not substantially containing" means that the random transesterified oil is 7% by mass or less in the oil phase, and more preferably 5% by mass or less.

[0028] In the present invention, in the oil phase, the amount of the fat and oil that is liquid at 25°C is 15% by mass or less, more preferably 5% by mass or less, which is preferable in terms of enhancing the solidification property of the fat and oil and improving the fat and oil miscibility. It is also preferable in terms of preventing stickiness of the bakery dough. Specific examples of the fat and oil that is liquid at 25°C include fats and oils that are liquid at room temperature such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, coconut oil, palm kernel oil, etc. In addition, fractionated soft oils of solid fats and oils such as palm fractionated soft oil and palm super olein, and processed fats and oils such as transesterification of various fats and oils and fatty acids can be mentioned. Note that when the fat and oil composition of the present invention contains transesterified fat and oil, regardless of the raw material of the transesterified fat and oil, if the transesterified fat and oil is liquid at 25°C, the total amount of the transesterified fat and oil shall be counted as the amount of the liquid oil.

[0029] In the fat and oil composition for bakery of the present invention, the melting point of the oil phase is 36°C or higher, preferably 37°C or higher, more preferably 38°C or higher, whereby the fat and oil miscibility becomes even better. Regarding the upper limit value of the melting point of the oil phase, it is preferably 47°C or lower, more preferably 44°C or lower. In the present invention, the oil phase refers to a combination of the above-mentioned fats and oils and oil-soluble components. The melting point of the oil phase in the fat and oil composition for bakery of the present invention is the ascending melting point, and it can be measured by the method described in the standard fat and oil analysis test method established by the Japanese Oil Chemists' Society.

[0030] The oil phase content in the fat and oil composition of the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, more preferably 99 to 100% by mass. Also, the water phase content in the fat and oil composition of the present invention is preferably 0 to 20% by mass, more preferably 0 to 10% by mass, and most preferably 0 to 1% by mass. In the present invention, the less the water phase, the better. When the oil phase content of the fat and oil composition of the present invention is less than 80% by mass, that is, when the water phase component is 20% by mass or more, the bakery dough is excessively softened due to the influence of moisture and becomes sticky, etc., and the workability is likely to deteriorate. The amount of the water phase component is the sum of the amount of water and the amount of water-soluble components.

[0031] In addition, when the fat and oil composition for bakery of the present invention contains moisture, it can be easily dispersed in the dough. In terms of easily obtaining the effects of the present invention, particularly the effect of suppressing the miscibility with the dough and the stickiness of the dough, and further the effect of improving the volume of the bakery product, it is not an oil-in-water type fat and oil composition such as an oil-in-water type emulsion having fat and oil as the dispersed phase, but preferably takes the form of a water-in-oil type having fat and oil as the continuous phase.

[0032] Since the oil and fat composition of the present invention can have better oil and fat solidifying properties, it is preferable that the composition of the present invention substantially does not contain an emulsifier. Here, substantially not containing an emulsifier means that the amount of the emulsifier in the oil and fat composition is preferably 2% by mass or less. More preferably, it is 1% by mass or less, and most preferably it is preferably not contained.

[0033] Also, since the oil and fat composition of the present invention substantially does not contain a synthetic emulsifier, it is preferable in terms of being in line with the trend of refraining from using food additives such as synthetic emulsifiers due to the increasing health consciousness in recent years. Substantially not containing a synthetic emulsifier means that the amount of the synthetic emulsifier in the oil and fat composition of the present invention is 1% by mass or less. More preferably, it is 0.2% by mass or less, and most preferably it is preferably not contained.

[0034] Examples of the above emulsifier include, as synthetic emulsifiers, for example, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride. Also, examples of emulsifiers that are not synthetic emulsifiers include lecithin and lysophosphatidylcholine.

[0035] In addition, the bakery fat composition of the present invention may contain other materials other than fats and oils, water, and emulsifiers, if necessary. As other materials, sugars such as refined sugar, granulated sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, starch syrup, oligosaccharide, reducing sugar, honey, etc., starches such as corn starch, tapioca starch, potato starch, wheat starch, rice starch, glutinous rice starch, etc. and modified starches, thickening stabilizers such as xanthan gum, sodium alginate, guar gum, locust bean gum, carrageenan, etc., eggs, coloring agents such as β-carotene, caramel, red kojic pigment, etc., antioxidants such as tocopherol, tea extract, etc., dextrin, casein, whey, cream, non-fat dry milk, fermented milk, milk, whole milk powder, yogurt, sweetened condensed milk, whole milk condensed milk, non-fat condensed milk, concentrated milk, fresh cream, whipped cream (compound cream), vegetable whipped cream, whey minerals, etc. milk and dairy products, cheeses such as natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, etc., raw alcohol, distilled spirits such as shochu, whiskey, vodka, brandy, etc., brewing liquors such as wine, sake, beer, etc., various liqueurs, inorganic salts, salt, cocoa and cocoa products, coffee and coffee products, herbs, beans, vegetable proteins such as wheat protein and soy protein, preservatives, bitter agents, sour agents, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, food materials such as vegetables, meats, seafood, etc., plant and animal extracts such as consommé, bouillon, etc., food additives, etc. can be used. Other materials other than fats and oils, water, and emulsifiers can be used in any amount as long as they do not impair the object of the present invention, but in the bakery fat composition, preferably 30% by mass or less in total, more preferably 10% by mass or less, and still more preferably 5% by mass or less.

[0036] Next, a suitable production method of the above bakery fat composition will be described. In this production method, first, an oil phase having the above SFC of 60 to 75% at 0 °C and 5 to 15% at 40 °C is dissolved, and if necessary, the aqueous phase is mixed and emulsified to obtain a fat composition. Then, it is desirable to perform a sterilization treatment next. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger. Next, cooling, preferably rapid cooling and plasticization, is performed. Examples of this rapid cooling and plasticization include a closed continuous scraping tubular cooler (A unit) such as a combinator, bottler, perfector, and chem-tator, a plate heat exchanger, etc., and a combination of a die cooler and a compressor of an open type cooler. After these apparatuses, a kneading apparatus (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

[0037] A gas phase such as nitrogen or air may be contained in any of the manufacturing steps when producing the above-mentioned bakery fat and oil composition.

[0038] The bakery fat and oil composition of the present invention is used for the purpose of blending it into a starch-containing dough in a melted state. The starch-containing dough refers to a dough obtained by kneading bakery raw materials containing starches and water. Examples of the above starches include wheat flours such as strong flour, medium-strong flour, medium flour, weak flour, durum flour, whole grain flour, and germ, other cereal flours such as rye flour, barley flour, and rice flour, nut flours such as almond flour, hazelnut flour, cashew nut flour, walnut flour, and pine nut flour, starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch, and chemically modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, crosslinking treatment, and grafting treatment, etc. In the present invention, it is desirable to use 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass of starches, preferably wheat flours.

[0039] The water content in the starch-containing dough is preferably 30 to 150 parts by mass, more preferably 50 to 100 parts by mass, based on 100 parts by mass of the starches. As the water described above, in addition to natural water and tap water, water in the following other materials shall also be included.

[0040] In the present invention, based on 100 parts by mass of starches used in the starch-containing dough, in a melted state, preferably 5 to 30 parts by mass, more preferably 5 to 25 parts by mass, and most preferably 5 to 20 parts by mass of the above oil and fat composition are added and mixed to produce bakery dough. In the present invention, by setting the amount of the melted oil and fat composition to 5 parts by mass or more based on 100 parts by mass of starches used in the starch-containing dough, the amount of oil and fat in the bakery dough is ensured, and the dough has extensibility and is likely to become a dough with good workability. By setting it to 30 parts by mass or less, softening of the bakery dough is suppressed, and it is less likely to adhere to manufacturing equipment, particularly a horizontal mixer, and is also likely to become a dough with good workability.

[0041] In the present invention, blending the melted state into the starch-containing dough means mixing it with the starch-containing dough in a state having fluidity. The melted state may be the state immediately before adding it to the starch-containing dough. As described above, for the oil and fat composition of the present invention, it is preferable that the melting point of the oil phase is 36°C or higher, and it is preferable to melt the oil and fat composition by heating and blend it into the starch-containing dough. The melting temperature of the above oil and fat composition is preferably 40 to 65°C, more preferably 45 to 60°C, and most preferably 50 to 55°C. In the present invention, by setting the melting temperature of the oil and fat composition to 40°C or higher, crystals of the oil and fat are less likely to precipitate, so the melted state of the oil and fat composition can be maintained, and the workability is likely to be good. On the other hand, by setting the temperature of the oil and fat composition to 65°C or lower, problems such as the dough temperature rising and the dough viscosity decreasing, or conversely, the viscosity rising when the starch gelatinizes are less likely to occur. Further, in the case of bread dough, the yeast contained in the starch-containing dough is less likely to be exposed to high temperatures, and poor fermentation can be prevented. Here, the melting temperature refers to the temperature of the oil and fat composition immediately before adding it to the starch-containing dough.

[0042] The fat and oil composition of the present invention is preferably for a horizontal mixer. Specifically, the fat and oil composition of the present invention is preferably used in combination with a starch-containing dough in a horizontal mixer. The horizontal mixer refers to, for example, one having a stirring shaft extending in the horizontal direction. Examples of having a stirring shaft extending in the horizontal direction include those in which a stirring body for mixing a starch-containing dough is continuous with or fixed to a rotating shaft extending in the horizontal direction and rotates around the rotating shaft. Here, the horizontal direction refers to, for example, a direction substantially orthogonal to the vertical direction. The horizontal mixer preferably has a temperature control facility in a method of cooling the wall surface with a refrigerant.

[0043] Hereinafter, the bakery dough, its manufacturing method, and bakery products of the present invention will be described. The matters described below are all applicable to the description of the bakery fat and oil composition of the present invention. Also, the matters described as the description of the bakery fat and oil composition above are all applicable to the description of the following bakery dough, its manufacturing method, and bakery products. The bakery dough of the present invention will be described. The bakery dough of the present invention is a bakery dough containing the bakery fat and oil composition of the present invention. Specifically, it is a bakery dough obtained by adding the bakery fat and oil composition of the present invention to a starch-containing dough obtained by kneading bakery raw materials containing starches and water, and further mixing them.

[0044] Examples of the types of bakery dough in the present invention include any bread dough and confectionery dough. For example, as bread dough, there are sandwich bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, buns dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, vegetable bread dough, French bread dough, yeast donut dough, steamed bread dough, etc. As confectionery dough, there are pie dough, yeast pie dough, English muffin dough, shoe dough, cake donut dough, butter cake dough, sponge cake dough, cookie dough, hard biscuit dough, waffle dough, scone dough, steamed cake dough, etc. In the present invention, it is preferable that the bread dough uses yeast in terms of obtaining a high effect of the present invention.

[0045] Examples of the yeast include dry yeast, fresh yeast, yeast for refrigerated bread, yeast for frozen bread, and the like. In the present invention, one or more selected from these can be used. The content of yeast in the bread dough of the present invention is not particularly limited, but in the case of fresh yeast, it is preferably 1.5 to 10 parts by mass, and in the case of dry yeast, it is preferably 0.5 to 4 parts by mass with respect to 100 parts by mass of starches in the bread dough. Incidentally, it is also preferable that the starch-containing dough, which is the addition target of the fat and oil composition of the present invention, contains yeast in a proportion of preferably 1.5 to 10 parts by mass in the case of fresh yeast and preferably 0.5 to 4 parts by mass in the case of dry yeast with respect to 100 parts by mass of starches.

[0046] The bakery dough of the present invention may contain other materials other than the fat and oil composition, starches, water, and yeast of the present invention, if necessary. Examples of such other materials include dietary fibers such as alginic acid, alginates, xanthan gum, guar gum, locust bean gum, carrageenan, pectin, carboxymethyl cellulose, agar, glucomannan, etc.; kneading fats and oils compositions other than the above-described bakery fats and oils composition of the present invention; roll-in fats and oils; flower paste; butter cream; saccharides and sweeteners; thickening stabilizers; colorants such as β-carotene, caramel, red yeast rice pigment, etc.; antioxidants such as tocopherol, tea extract, etc.; 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 milk condensed milk, skim milk condensed milk, concentrated milk, pure raw cream, whipped cream (compound cream), vegetable whipped cream, etc.; cheeses such as natural cheese, processed cheese, cream cheese, gouda cheese, cheddar cheese, etc.; eggs such as whole eggs, raw egg yolks, raw egg whites, sterilized whole eggs, sterilized egg yolks, sterilized egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc.; raw alcohol; distilled liquors such as shochu, whiskey, vodka, brandy, etc.; brewed liquors such as wine, sake, beer, etc.; various liqueurs; emulsifiers such as glycerin fatty acid ester, glycerin acetic fatty acid ester, glycerin lactic fatty acid ester, glycerin succinic fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, etc.; swelling agents; inorganic salts; table salt; baking powder; dough improvers; cocoa and cocoa products; coffee and coffee products; herbs; beans; vegetable proteins such as wheat protein and soy protein; preservatives; bitter agents; sour agents; pH adjusters; shelf life improvers; fruits; fruit juices; jams; fruit sauces; seasonings; spices; flavorings; food materials such as vegetables, meats, seafood, etc.; plant and animal extracts such as consommé, bouillon, etc.; food additives, etc.Other materials can be arbitrarily used as long as they do not impair the object of the present invention, but preferably, they can be used in a total amount of 200 parts by mass or less with respect to 100 parts by mass of the above starches. In addition, the above starch-containing dough may also contain various materials listed above and below as other materials that the above bakery dough may contain. When the starch-containing dough contains the above other materials, the preferable amount of the other materials is similarly 200 parts by mass or less in total with respect to 100 parts by mass of the starches.

[0047] In addition, examples of the "kneading oil composition other than the bakery oil composition of the present invention" described above include a plastic oil composition, butter, powdered oil, and the like. When using the kneading oil composition other than the bakery oil composition of the present invention described above, the content is preferably 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and most preferably not used, with respect to 100 parts by mass of the starches used in the bakery dough of the present invention. Similarly, when the above starch-containing dough contains a kneading oil composition other than the bakery oil composition, the preferable amount of the kneading oil composition other than the bakery oil composition is preferably 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and most preferably not used, with respect to 100 parts by mass of the starches in the starch-containing dough.

[0048] In addition, examples of the above saccharides and sweeteners include refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme saccharified starch syrup, reduced starch saccharide, isomerized liquid sugar, inverted sugar liquid sugar, sucrose-bound starch syrup, oligosaccharide, reducing sugar, polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soy oligosaccharide, galactooligosaccharide, lactulose oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, licorice, etc. One or more selected from these can be used.

[0049] Next, the method for producing the bakery dough of the present invention will be described. One of the features of the method for producing the bakery dough of the present invention is that a bakery fat composition having an SFC of 60 to 75% at 0°C and 5 to 15% at 40°C in the oil phase is added to the starch-containing dough in a melted state and mixed. Note that the melting temperature of the fat composition is as described above.

[0050] When the bakery dough of the present invention is bread dough, the kneading temperature is preferably 20°C to 30°C, more preferably 25°C to 28°C. If the kneading temperature is less than 20°C, it is likely to have an adverse effect on the subsequent fermentation process. If the kneading temperature exceeds 30°C, the solidification of the fat composition in the bakery dough is delayed, and it is necessary to mix for a longer time, which is likely to have an adverse effect on the texture of the bakery product obtained by heating the bakery dough.

[0051] When the bakery dough of the present invention is bread dough, bread-making methods such as the quick method, the straight method, the sponge method, the liquid sponge method, the sourdough method, the sake sourdough method, the hop sourdough method, the middle dough method, the Chorleywood method, the continuous bread-making method, the refrigerated dough method, and the frozen dough method can be appropriately selected. Here, as described above, the bakery fat composition of the present invention has excellent fat mixability when using a horizontal mixer, so it is preferably used for bread-making using a horizontal mixer.

[0052] Finally, the bakery product of the present invention will be described. The bakery product of the present invention can be obtained by heating the above-mentioned bakery dough of the present invention. The heating mentioned here includes direct baking, frying, and baking. It is preferable that the bakery product is a baked product of the bakery dough in terms of excellent effects on the internal phase and volume of the present invention.

Examples

[0053] Examples are shown below to more specifically explain the present invention, but the present invention is not limited to these examples in any way. Unless otherwise specified, "parts" and "%" in the examples are based on mass.

[0054] <Preparation of transesterified oil and fat> (Production Example 1: Random transesterified oil and fat A) 100 parts by mass of palm super olein with an iodine value of 65 (soft oil obtained by further fractionating palm fractionated soft oil) was placed in a four-necked flask and heated under vacuum at a liquid temperature of 110 °C for 30 minutes. Thereafter, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% by mass based on the oil, the liquid temperature was adjusted to 85 °C, and heating was continued under vacuum for 1 hour to carry out a random transesterification reaction. Then, citric acid was added to neutralize sodium methoxide. Next, bleaching was carried out by adding clay (the amount of clay was 3% by mass based on the oil, and the treatment temperature was 85 °C). After filtering off the clay, deodorization (at 250 °C for 60 minutes, and the amount of blown steam was 5% by mass based on the oil) was carried out to obtain random transesterified oil and fat A (hereinafter, may be simply referred to as IE-A) used in the following examples and comparative examples. The random transesterified oil and fat A was solid at 25 °C.

[0055] (Production Example 2: Random transesterified oil and fat B) Palm fractionated soft oil with an iodine value of 55 was subjected to a random transesterification reaction using sodium methoxide as a catalyst and purification treatments of bleaching and deodorization in the same manner as in Production Example 1 to obtain random transesterified oil and fat B (hereinafter, may be simply referred to as IE-B) used in the following examples and comparative examples. The random transesterified oil and fat A was solid at 25 °C.

[0056] (Production Example 3: Random transesterified oil and fat C) 65 parts by mass of palm oil with an iodine value of 52 and 35 parts by mass of palm fully hydrogenated oil obtained by hydrogenating palm oil until the iodine value becomes 1 or less were mixed in a molten state to obtain a mixed oil and fat. This mixed oil and fat was subjected to a random transesterification reaction using sodium methoxide as a catalyst and a refining treatment of bleaching and deodorization in the same manner as in Production Example 1 to obtain a random transesterified oil and fat C (hereinafter, may be simply referred to as IE-C) used in the following Examples and Comparative Examples.

[0057] <Production of bakery fat composition> Using IE-A, IE-B, IE-C, palm oil (iodine value 52), palm super olein (iodine value 65), palm fractionated middle oil (iodine value 35), palm stearin (iodine value 36), soybean fully hydrogenated oil (iodine value 0), soybean liquid oil, and monoglyceride stearate obtained as described above, an oil phase prepared based on the oil phase formulation shown in Table 1 below was heated and dissolved at 70°C, and then subjected to a rapid cooling and plasticizing step (cooling rate -20°C / min or more) to obtain bakery fat compositions A to S. In addition, the melting point, SFC, content of S2M, and mass ratio of SMS / SSM of the oil phase were also described in Table 1.

[0058]

Table 1

[0059] <Bread-making test> Using the bakery fat compositions A to S obtained in Examples 1 to 10 and Comparative Examples 1 to 9, one-loaf type breads A to S were produced according to the following formulation and production method. In the bread-making test, as described later, the evaluation of oil and fat miscibility during bread-making, dough stickiness, the appearance, internal phase, texture, and flavor of the obtained bread was carried out.

[0060] <Formulation and production method of one-loaf type bread> 70 parts by mass of strong flour (Eagle: manufactured by Nippon Flour Mills Co., Ltd.), 2 parts by mass of fresh yeast, 0.1 part by mass of yeast food, and 40 parts by mass of water were put into a horizontal mixer (manufactured by Oshikiri Co., Ltd.: HM50), and mixed at low speed for 3 minutes and at medium speed for 1 minute to obtain a sponge dough. The kneading temperature was 24°C. This sponge dough was put into a dough box and subjected to sponge fermentation in a constant temperature room at 28°C and a relative humidity of 85% for 4 hours. The final temperature was 29°C. The dough after the completion of this sponge fermentation was put again into a horizontal mixer (manufactured by Oshikiri Co., Ltd.: HM50) (the cooling liquid was temperature-controlled to 0°C), and further 30 parts by mass of strong flour (Eagle: manufactured by Nippon Flour Mills Co., Ltd.), 8 parts by mass of granulated sugar, 2 parts by mass of non-fat dry milk, 1.8 parts by mass of salt, and 25 parts by mass of water were added, and mixed at low speed for 4 minutes and at medium speed for 4 minutes to obtain a dough containing starches. Here, 10 parts by mass of an oil and fat composition melted (melted) at 50°C was added to 100 parts by mass of starches in the dough containing starches (a total of 100 parts by mass with 70 parts by mass and 30 parts by mass of strong flour), and mixed at low speed for 4 minutes and at medium speed for 6 minutes to obtain a bread dough. The kneading temperature of the obtained bread dough was 28°C. Here, after taking 20 minutes of floor time, it was divided into 360 g and rounded. Then, after taking 20 minutes of bench time, it was formed into a one-loaf shape, put into a one-loaf mold, proofed at 38°C and a relative humidity of 85% for 45 minutes, and then put into a fixed oven set at 200°C and baked for 25 minutes to obtain a one-loaf mold bread.

[0061] <Evaluation Method and Evaluation Criteria for Oil and Fat Mixability> The kneaded state of the oil and fat at this kneading time was visually observed, evaluated according to the following evaluation criteria, and the results were described in Table 2. ◎: The oil and fat was completely and homogeneously kneaded in less than 2 minutes at low speed. ○: The oil and fat was kneaded in 4 minutes at low speed. △: The oil and fat was kneaded in 4 minutes at low speed, but some lumps were seen. ×: The oil and fat was kneaded in 2 minutes at medium speed. ××: Lumps of the oil and fat remained at 2 minutes at medium speed and were not kneaded homogeneously.

[0062] <Evaluation Method and Criteria for Stickiness of Dough> Regarding the stickiness of the bread dough during rounding after division, evaluation was carried out according to the following criteria, and the results are shown in Table 2. ◎: No stickiness ○: Slightly sticky △: Somewhat sticky ×: Sticky ××: Extremely sticky, or the dough state is poor, such as uneven fat.

[0063] <Evaluation Method and Criteria for Bread> Regarding the bread on the day of baking, evaluation was carried out according to the following criteria for appearance, internal structure, texture (softness), and flavor, and the results are shown in Table 2. (Appearance) ◎: Shows high rising, the rising is uniform, and the baking color is good. ○: Slightly less rising, but the rising is uniform, and the baking color is good. △: The height is slightly insufficient, the rising is uneven, and the baking color has unevenness. ×: The height is insufficient, the rising is uneven, and the baking color has unevenness.

[0064] (Internal Structure) ◎: The bubble film is thin and uniform, while the crumb structure is firm. ○: The bubble film is thin and uniform, but the crumb structure is slightly weak. △: The bubble film is thin, but due to the weak crumb structure, it is slightly clogged. ×: The bubble film is uneven and clogged. ××: The bubble film is thick, uneven, and clogged.

[0065] (Texture (Softness)) ◎: The softness is extremely good. ○: The softness is good. △: Slightly hard, with a texture lacking in softness. ×: Hard texture.

[0066] (Flavor) ◎: No abnormal odor, good. 〇: Slight abnormal odor can be felt. △: Abnormal odor is clearly felt, defective.

[0067]

Table 2

Claims

**Claim 1**: A bakery fat composition for use in a melted state in a starch-containing dough, which uses palm-based fats and oils at 50% by mass or more in the total fats and oils contained, has an SFC of the oil phase of 60 to 75% at 0 °C and 5 to 15% at 40 °C, has a content of S2M in the oil phase of 25 to 50% by mass, and has a mass ratio of SMS to SSM (SMS / SSM) of 2.0 to 7.

5. In the above S2M, SMS, and SSM, S represents a saturated fatty acid, M represents a monounsaturated fatty acid, S2M represents a triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bonded to glycerin, SMS represents a symmetric triglyceride in which saturated fatty acids are bonded to the 1st and 3rd positions of glycerin and a monounsaturated fatty acid is bonded to the 2nd position, and further SSM represents an asymmetric triglyceride in which saturated fatty acids are bonded to the 1st and 2nd positions of glycerin and a monounsaturated fatty acid is bonded to the 3rd position, or a monounsaturated fatty acid is bonded to the 1st position and saturated fatty acids are bonded to the 2nd and 3rd positions. **Claim 2** The bakery fat composition according to claim 1, which substantially does not contain a random ester-exchanged oil. **Claim 3** The bakery fat composition according to claim 1 or 2, which substantially does not contain a synthetic emulsifier. **Claim 4** The bakery fat composition according to any one of claims 1 to 3, which is for a horizontal mixer. **Claim 5** A bakery dough containing the bakery fat composition according to any one of claims 1 to 4. **Claim 6** A bakery product which is a heated product of the bakery dough according to claim 5. **Claim 7**: A method for producing a bakery dough, which comprises adding and mixing a bakery fat composition having the following properties in a melted state to a starch-containing dough: in the total fats and oils contained, palm-based fats and oils are used at 50% by mass or more, the SFC of the oil phase is 60 to 75% at 0 °C and 5 to 15% at 40 °C, the content of S2M in the oil phase is 25 to 50% by mass, and the mass ratio of SMS to SSM (SMS / SSM) is 2.0 to 7.

5. In the above S2M, SMS, and SSM, S represents a saturated fatty acid, M represents a monounsaturated fatty acid, S2M represents a triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bonded to glycerin, SMS represents a symmetric triglyceride in which saturated fatty acids are bonded to the 1st and 3rd positions of glycerin and a monounsaturated fatty acid is bonded to the 2nd position, and further SSM represents an asymmetric triglyceride in which saturated fatty acids are bonded to the 1st and 2nd positions of glycerin and a monounsaturated fatty acid is bonded to the 3rd position, or a monounsaturated fatty acid is bonded to the 1st position and saturated fatty acids are bonded to the 2nd and 3rd positions.

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