Oil and fat composition for bakery foods, its manufacturing method, bakery dough, and bakery foods

Abstract

To provide a fat composition for a bakery food product having functions to enhance a flavor and richness of taste of a bakery food product, and further to provide a production method of a fat composition for a bakery food product, bakery dough, and a bakery food product.SOLUTION: A fat composition for a bakery food product of the invention contains retort fat obtained by subjecting raw material fat to retort treatment.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for bakery foods, a method for producing the same, bakery dough, and bakery foods. [Background technology]

[0002] Fats and oils are known to enhance the flavor and richness of food and beverages.

[0003] To improve and enhance the flavor of various foods and beverages, fats and oils are used, and methods for enhancing the flavor of fats and oils have been investigated and pursued.

[0004] Methods for enhancing the flavor of fats and oils that have been studied so far can be broadly divided into three types, all of which involve heating the fats and oils to enhance the flavor of the fats and oils.

[0005] First, in order to increase the flavor components in fats and oils, the fats and oils are subjected to oxidation treatment such as thermal oxidation to obtain complex flavor components (see Patent Documents 1 and 2).

[0006] Secondly, in order to improve the flavor of fats and oils, hydrogenation treatment of fats and oils can be mentioned (see Patent Documents 3 to 10).

[0007] Thirdly, a flavor ingredient is added to fats and oils and heated to transfer the flavor of the flavor ingredient to the fats and oils (see Patent Documents 11 to 14).

[0008] Bakery foods are one example of foods and beverages to which these flavor-enhanced fats and oils can be applied. In particular, bakery foods with rich dough formulations, known as sweet breads, often require a rich flavor and full-bodied sweetness, and therefore, these flavor-enhanced fats and oils are utilized in the production of bakery foods.

[0009] Incidentally, similar to the above three methods for enhancing the flavor of fats and oils, sterilization processes, such as retort processing, are also used to heat food and beverages or food ingredients.Fat and oil, which are food ingredients, are sometimes exposed to high temperatures during the refining process in their manufacturing process, and so fats and oils have not traditionally been subject to sterilization.

[0010] However, in recent years, from the viewpoint of extending the shelf life of foods and beverages, sterilization of fats and oils, which are food ingredients, has come to be considered (see Patent Documents 15 and 16). [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Japanese Patent Application Publication No. 4-229151 [Patent Document 2] Japanese Patent Application Publication No. 1-039962 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-152120 [Patent Document 4] Japanese Patent Application Laid-Open No. 2009-005681 [Patent Document 5] Japanese Patent Application Laid-Open No. 2009-089684 [Patent Document 6] Japanese Patent Application Laid-Open No. 2011-115149 [Patent Document 7] Patent No. 5150797 [Patent Document 8] Japanese Patent Application Laid-Open No. 2014-054248 [Patent Document 9] Japanese Patent Application Laid-Open No. 2014-236672 [Patent Document 10] International Publication No. 2008 / 082106 [Patent Document 11] Japanese Patent Application Publication No. 1-218549 [Patent Document 12] Japanese Patent Application Publication No. 2020-110128 [Patent Document 13] Japanese Patent Application Laid-Open No. 2009-268430 [Patent Document 14] Japanese Patent Application Laid-Open No. 2005-269950 [Patent Document 15] Japanese Patent Application Laid-Open No. 2007-325522 [Patent Document 16] Japanese Patent Application Laid-Open No. 2009-000081 Summary of the Invention [Problem to be solved by the invention]

[0012] Conventional methods for enhancing the flavor of fats and oils have had the following problems.

[0013] In the first method as shown in Patent Documents 1 and 2, the oxidation of fats and oils can enhance the richness of the flavor of the fats and oils, but the oxidation treatment increases the peroxide value of the fats and oils, which tends to reduce the stability and shelf life of the quality of the fats and oils. Furthermore, oxidation can make fats and oils more susceptible to pungent flavors and off-flavors, which can be directly imparted to foods and beverages.

[0014] In the second method disclosed in Patent Documents 3 to 10, hydrogenated fats and oils with a unique flavor (also called hardened oil flavor) can be obtained by modifying fats and oils through hydrogenation. These hydrogenated fats and oils have traditionally been used favorably in various foods and beverages and as cooking oils for them. However, while hydrogenation can favorably modify the flavor of fats and oils, it also leads to changes in the physical properties of the fats and oils, including an increase in melting point, and the production of trans fatty acids, which are believed to have adverse effects on human health.

[0015] The third method, as shown in Patent Documents 11 to 14, can produce flavor oils (also called flavor oils) in which a flavor derived from a flavoring ingredient is imparted to an oil or fat. Flavor oils can impart or enhance a specific flavor derived from a flavoring ingredient to a food or beverage. However, flavor oils tend to be complicated to produce because a step of filtering out the flavoring ingredient is required during the production process. Furthermore, different flavor oils may be required for each flavor required for the food or beverage to which they are applied, making them insufficiently versatile.

[0016] These patent documents show that fat and oil compositions such as margarine containing fats and oils with enhanced flavor can be used in the production of bakery foods. However, the fat and oil content required to achieve the desired effect is high, and the methods shown in these patent documents may reduce the freedom in formulating fat and oil compositions such as margarine. Furthermore, most of the methods shown in these patent documents only impart a strong fat and oil flavor to the bakery food, rather than enhancing the flavor of the bakery food itself or improving the flavor to a richer one.

[0017] Therefore, there is room for further improvement in methods for enhancing the effects of fats and oils on enhancing flavor and body.

[0018] On the other hand, there is no specific description or suggestion regarding the flavor of the oils and fats after the sterilization process as shown in Patent Documents 15 and 16. However, since the purpose of the sterilization process is not to modify the flavor in the first place, the heating time is short, about 2 to 3 seconds, and the flavor of the oils and fats does not change significantly.

[0019] In view of the above, the problems to be solved by the present invention include any one of the following: To obtain an oil and fat composition for bakery foods that has the effect of making bakery foods taste stronger and enhancing the full-bodied taste. To obtain an oil and fat composition for bakery foods which has little or no off-taste or irritating flavor (hereinafter also referred to as "irritating taste") and does not impart an irritating taste or off-taste to bakery foods.

[0020] An object of the present invention is to provide an oil and fat composition for bakery foods that can solve the above-mentioned problems, and also to provide bakery foods containing the above-mentioned oil and fat composition for bakery foods. [Means for solving the problem]

[0021] In order to solve the above problems, the present inventors have conducted extensive research into modifying the flavor of fats and oils by heating, and as a result have found that, although retort treatment has conventionally been used as a sterilization method for foods and beverages, when treatment conditions are appropriately selected, an oil and fat composition for bakery foods containing fats and oils that have been subjected to such retort treatment can unexpectedly enhance the flavor of bakery foods and increase the richness of the flavor.

[0022] That is, the following means <1> Preferably, <2> The above problem was solved by the following means. <1> The fat and oil composition for bakery foods contains a retort fat and oil obtained by subjecting a raw material fat and oil to a retort treatment. <2> The raw material oil or fat is edible oil or fat containing an antioxidant. <1> The oil and fat composition for bakery foods according to claim 1. <3> The raw material oil contains 40% by mass or more of one or more plant-derived oils selected from the group consisting of vegetable oils and processed oils thereof; <1> or <2> The oil and fat composition for bakery foods according to claim 1. <4> The content of plant-derived oils and fats is 30% by mass or more of the raw material oils and fats. <3> The oil and fat composition for bakery foods according to claim 1. <5> The plant-derived oils and fats include one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, cocoa butter, and processed oils and fats thereof; <3> or <4> The oil and fat composition for bakery foods according to claim 1. <6> The raw material oil and fat contains one or more animal-derived oils and fats selected from the group consisting of animal oils and fats and processed oils and fats thereof. <1> ~ <5> The oil and fat composition for bakery foods according to any one of the above. <7> The content of animal-derived fats and oils is 30 to 70% by mass of the raw material fats and oils. <6> The oil and fat composition for bakery foods according to claim 1. <8> The animal-derived fats and oils include at least one of lard and milk fat; <7> The oil and fat composition for bakery foods according to claim 1. <9> The retort treatment is performed in a sealed container at a heating temperature of 120 to 140°C, an internal pressure of 0.05 to 1.5 MPa (gauge pressure), and a heating holding time of 5 to 120 minutes. <1> ~ <8> The oil and fat composition for bakery foods according to any one of the above. <10> The content of retort fats and oils is 0.1 to 1.5% by mass of the fat and oil composition for bakery foods. <1> ~ <9> The oil and fat composition for bakery foods according to any one of the above. <11> The continuous phase in the fat and oil composition for bakery foods is an oil phase; <1> ~ <10> The oil and fat composition for bakery foods according to any one of the above. <12> A method for producing an oil and fat composition for bakery foods, comprising subjecting raw oil and fat to retort treatment to obtain a retort oil and fat, and mixing the retort oil and fat with other edible oils and fats. <13> <1> ~ <11> The fat and oil composition for bakery foods according to any one of the above items, or <12> Bakery dough containing the fat and oil composition for bakery foods obtained by the manufacturing method described in . <14> <1> ~ <11> The fat and oil composition for bakery foods according to any one of the above items, or <12> A bakery food product comprising an oil and fat composition for bakery foods obtained by the manufacturing method described in 1. [Effects of the Invention]

[0023] The fat and oil composition for bakery foods of the present invention can enhance the flavor and richness of bakery foods.

[0024] In another aspect, the oil and fat composition for bakery foods of the present invention can prevent bakery foods from having an irritating taste or an unpleasant taste.

[0025] The above-mentioned oil and fat composition for bakery foods can be obtained by the method for producing an oil and fat composition for bakery foods of the present invention.

[0026] The bakery dough and bakery food of the present invention provide bakery food with good flavor. DETAILED DESCRIPTION OF THE INVENTION

[0027] A preferred embodiment of the present invention will be described below. For convenience, each component will be described based on this preferred embodiment, but the present invention is not limited to such an embodiment.

[0028] <Retort oils and fats> First, the retort oil and fat contained in the oil and fat composition for bakery foods of the present invention will be described. In the present invention and this specification, "retort oil and fat" means an edible oil and fat obtained by subjecting a raw material oil and fat to retort treatment. Furthermore, in the present invention and this specification, "raw material oil and fat" means an edible oil and fat used in the production of retort oil and fat and serving as a raw material in the retort treatment.

[0029] <<Retort processing>> In light of common technical knowledge, retort fats and oils are presumed to be a mixture of components derived from fats and oils (e.g., free fatty acids, glycerin, monoglycerides, diglycerides, and triglycerides) and components produced secondarily by retort processing (e.g., organic acids, hydrocarbons, alcohols, aldehydes, esters, sulfur-containing compounds, ketones, fatty acids, fatty acid esters, aromatic compounds, and lactones).

[0030] It is expected to require a huge amount of time and cost, and is therefore not practical, to clarify the structure or properties necessary to solve the problems of the present invention for retort fats having such a wide variety of component configurations and to directly define the present invention based on those structures or properties. Therefore, it is considered reasonable to define the retort fats contained in the fat composition for bakery foods of the present invention based on its production method.

[0031] Regarding retort treatment, the retort treatment in the present invention refers to a treatment in which edible oils and fats are heated under pressure to an extent that the flavor of the oils and fats is modified.

[0032] The retort treatment method in the present invention is not particularly limited as long as it can heat edible oils and fats under pressure. Retort treatment includes, for example, sealing raw oils and fats in a sealed container (e.g., a can, a bottle, a retort pouch, etc.) such as is used in heat treatments for sterilizing foods and drinks, and heating the raw oils and fats under pressure using a retort oven or an autoclave.

[0033] From the viewpoint of ease of handling, the sealed container is preferably a retort pouch, which may be made by laminating multiple plastic films together, by laminating a plastic tray and a plastic film together, or by laminating a metal foil such as aluminum foil onto a plastic film or a plastic tray.

[0034] The pressure can be applied by a known method such as applying pressure with water or applying pressure with an inert gas such as nitrogen.

[0035] The heating temperature in the retort treatment is, for example, 100°C or higher, and can be adjusted to 110°C or higher or 115°C or higher, from the viewpoint of appropriately changing the flavor of the oil or fat. To more appropriately and efficiently obtain the effects of the present invention, the heating temperature in the retort treatment is preferably 120 to 140°C, more preferably 125 to 140°C, and even more preferably 125 to 135°C. When the heating temperature in the retort treatment is 120°C or higher, the effects of enhancing the flavor and richness of bakery foods containing the oil or fat composition for bakery foods of the present invention can be strongly obtained. Furthermore, when the heating temperature in the retort treatment is 140°C or lower, the effects of enhancing the flavor and richness of bakery foods containing the oil or fat composition for bakery foods of the present invention can be easily obtained without imparting an irritating taste or an unpleasant taste to bakery foods containing the oil or fat composition for bakery foods of the present invention.

[0036] The temperature increase rate in the retort treatment is not particularly limited and is, for example, 1 to 10°C / min, or may be 2 to 5°C / min. The temperature decrease rate in the retort treatment is not particularly limited and is, for example, 3 to 15°C / min, or may be 5 to 10°C / min.

[0037] The pressure in the retort treatment is preferably 0.05 to 1.5 MPa, more preferably 0.07 to 0.9 MPa, and even more preferably 0.09 to 0.4 MPa, in terms of internal gauge pressure. Gauge pressure refers to a relative pressure, with atmospheric pressure being zero, compared to absolute pressure, with vacuum being zero. When the pressure in the retort treatment is 0.05 MPa or higher, it is possible to obtain a strong effect of enhancing the flavor and richness of bakery foods containing the oil and fat composition for bakery foods of the present invention. Furthermore, when the pressure in the retort treatment is 1.5 MPa or lower, it is possible to easily obtain the effect of enhancing the flavor and richness of bakery foods containing the oil and fat composition for bakery foods of the present invention without imparting an irritating taste or an unpleasant taste to bakery foods containing the oil and fat composition for bakery foods of the present invention.

[0038] The heating time in the retort treatment can be adjusted appropriately depending on the heating temperature and pressure so as to cause an appropriate change in the flavor of the oil or fat. In particular, the heating time (heating retention time) while maintaining a predetermined temperature of 100°C or higher is, for example, 1 minute or more, and can also be adjusted to 2 minutes or more, 3 minutes or more, or 4 minutes or more. To more appropriately achieve the effects of the present invention, the heating retention time is preferably 5 to 150 minutes, more preferably 20 to 140 minutes, and even more preferably 40 to 130 minutes. When the heating retention time in the retort treatment is 5 minutes or more, the effect of enhancing the flavor and richness of bakery foods containing the oil and fat composition for bakery foods of the present invention can be strongly achieved. Furthermore, when the heating retention time in the retort treatment is 150 minutes or less, the effect of enhancing the flavor and richness of bakery foods containing the oil and fat composition for bakery foods of the present invention can be easily achieved without imparting an irritating taste or an unpleasant taste to bakery foods containing the oil and fat composition for bakery foods of the present invention.

[0039] The retort treatment may be carried out on the entire raw material oil or fat at once, or the raw material oil or fat may be divided into a plurality of sealed containers, or different raw material oils or fats may be placed in separate sealed containers and the retort treatment may be carried out on each of them individually.

[0040] <<Raw material oil>> Next, the raw material oil and fat will be described. Retort oil and fat are obtained by subjecting the raw material oil and fat to retort treatment. The raw material oil and fat is not particularly limited and can be selected from various edible oils and fats. Examples of oils and fats that can be used as the raw material oil and fat include vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, shea butter, sal fat, and cocoa butter, animal oils such as beef tallow, milk fat, lard, fish oil, and whale oil, and processed oils obtained by subjecting these oils to one or more treatments selected from hydrogenation, fractionation, and interesterification. Taking palm oil as an example, examples of processed oils and fats include a low-melting-point fraction (palm olein) obtained by fractionating palm oil, a high-melting-point fraction (palm stearin) obtained by fractionating palm oil, and interesterified oils thereof. In the present invention, these oils and fats can be used alone as the raw material oil and fat, or a mixture of two or more types can be used as the raw material oil and fat.

[0041] In order to further enhance the effects of the oil and fat composition for bakery foods of the present invention, the raw oil and fat preferably contains 40% by mass or more of one or more selected from the group consisting of vegetable oils and processed oils thereof (also referred to as "plant-derived oil and fat"). Furthermore, the content of plant-derived oil and fat is more preferably 45% by mass or more, and even more preferably 50% by mass or more, relative to the raw oil and fat. By incorporating 40% by mass or more of plant-derived oil and fat relative to the raw oil and fat, the full-bodied taste of the bakery food itself can be further enhanced without imparting any off-flavor. Furthermore, the content of plant-derived oil and fat is preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less, relative to the raw oil and fat. By incorporating plant-derived oil and fat in an amount of 90% by mass or less relative to the raw oil and fat, it becomes easier to suppress the impartment of off-flavors or irritating flavors. The plant-derived oil and fat may be used alone or in combination of two or more. When two or more plant-derived oils and fats are used in combination, the total amount thereof is preferably within the above-mentioned range.

[0042] The vegetable oils and fats preferably contained in the raw material oils and fats include one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and cocoa butter. It is particularly preferable to use one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, and sunflower oil as the vegetable oil and fat, and it is even more preferable to use one or more of palm oil, cottonseed oil, rice oil, and sunflower oil. These processed oils and fats are preferably obtained by subjecting the above-mentioned vegetable oils and fats to one or more of hydrogenation and fractionation. Furthermore, the processed vegetable oil and fat has an SFC (solid fat content) of preferably 25 to 45%, more preferably 30 to 40%, at 35°C, which is near mouth temperature, thereby making it easier to impart a rich flavor to bakery foods containing the oil and fat composition for bakery foods of the present invention.

[0043] Examples of processed vegetable oils that satisfy the above SFC requirements and can be preferably used as raw material oils include palm stearin and its interesterified oil. From the viewpoint of satisfying the above SFC requirements, it is preferable to use palm stearin with an iodine value of 30 to 40.

[0044] The raw material fats and oils can contain one or more types of animal fats and oils and processed fats thereof (also referred to as "animal-derived fats and oils"). The animal-derived fats and oils preferably contain at least one of lard and milk fat. By selecting these animal-derived fats as part of the raw material fats and oils, it becomes easier to enhance the flavor of bakery foods containing the fat and oil composition for bakery foods of the present invention.

[0045] The content of animal-derived fats and oils is preferably 10% by mass or more, more preferably 20% by mass or more, and even more preferably 30% by mass or more, relative to the raw material fats and oils. When the content of animal-derived fats and oils is 10% by mass or more relative to the raw material fats and oils, the flavor and richness of the bakery food itself can be further enhanced. Furthermore, the content of animal-derived fats and oils is preferably 55% by mass or less, more preferably 50% by mass or less, relative to the raw material fats and oils. When the content of animal-derived fats and oils is 55% by mass or less relative to the raw material fats and oils, it becomes easier to suppress the impartation of an off-flavor or irritating flavor. The animal-derived fats and oils may be one type alone or a combination of two or more types. When two or more types of animal-derived fats are combined, it is preferable that the total amount thereof is within the above range.

[0046] Furthermore, from the viewpoint of preventing bakery foods using the oil and fat composition for bakery foods of the present invention from having an irritating taste or an unpleasant taste, the lower the moisture content of the raw oil and fat, the better. The moisture content of the raw oil and fat is preferably 1.5% by mass or less, more preferably 1.2% by mass or less, and even more preferably 0.8% by mass or less in the raw oil and fat. The lower limit of the moisture content in the raw oil and fat is 0% by mass, but it may be 0.1% by mass or more. To adjust the moisture content of the raw oil and fat to a value within the above range, for example, methods such as removing moisture by heating, or adding a moisture adsorbent such as a molecular sieve, removing the moisture, and then filtering can be used.

[0047] When the raw material oil and fat contains oil and fat that is solid at room temperature (for example, 23 to 25°C), it is preferable to thoroughly dissolve and mix the raw material oil and fat before carrying out the retort treatment.

[0048] The lower the content of trans fatty acids, which pose a health risk, in the raw material oil or fat, the better. When the total amount of the constituent fatty acid composition of the raw material oil or fat is taken as 100% by mass, the content of trans fatty acids is preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 2% by mass.

[0049] By subjecting such raw material oils and fats to retort treatment, an increase in the trans fatty acid content in the retort oil and fat can be suppressed. When the trans fatty acid content in the constituent fatty acid composition of the raw material oil and fat satisfies the above range, the trans fatty acid content in the constituent fatty acid composition of the retort oil and fat is preferably less than 5% by mass, more preferably less than 3% by mass, and even more preferably less than 2% by mass.

[0050] The fat and oil composition for bakery foods of the present invention is suitable because it can enhance the flavor of bakery foods and impart richness to them even though it has such a low content of trans fatty acids.

[0051] The constituent fatty acid composition of fats and oils and the content of each component can be measured by conventional methods, for example, by capillary gas chromatography with reference to the "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.4.2.3-2013" and "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.4.4.3-2013" established by the Japan Oil Chemists' Society.

[0052] In the present invention, when the raw oil or fat is retorted, it is also possible to dissolve or disperse food ingredients such as milk and dairy products (including powdered products), eggs and various processed egg products (including powdered products), vegetable proteins such as wheat protein and soy protein, seasonings (for example, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols), other edible materials (fruits, fruit juices, coffee, black tea, green tea, nut paste, flavorings, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood, etc.), and food additives (flavorings, amino acids, pH adjusters, food preservatives, shelf-life extenders, etc.) in the raw oil or fat and then perform the retort treatment.

[0053] When the above-mentioned food ingredients are mixed with raw oils and fats, the content thereof is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 5% by mass or less, of the raw oils and fats.

[0054] However, when the above-mentioned food ingredients are mixed with the raw material oil and fat, (1) the versatility of the resulting retort oil and fat is likely to decrease, (2) the production is likely to become complicated because the food ingredients need to be filtered out, and (3) the effect of imparting a different flavor is likely to be stronger than the effect of improving the flavor of the bakery food itself. Therefore, in the present invention, when obtaining the retort oil and fat, it is preferable to perform the retort treatment only on the edible oil and fat.

[0055] Alternatively, in the present invention, the raw material oil and fat may contain an antioxidant. That is, when obtaining retort oil and fat, it is also preferable to perform retort treatment on edible oil and fat containing only an antioxidant. This is because the antioxidant has almost no effect on the flavor of bakery foods even without filtering, and improves the shelf life and stability of the retort oil and fat.

[0056] The antioxidant used in the present invention is not particularly limited, and known antioxidants can be used, such as vitamin E, vitamin C, rosemary extract, and tea extract.

[0057] The content of the antioxidant is not particularly limited, but is preferably 0.01 to 0.1 parts by mass per 100 parts by mass of the raw oil and fat. From the viewpoint of improving the shelf life and stability of the retort oil and fat, the content of the antioxidant is more preferably 0.02 parts by mass or more, and even more preferably 0.03 parts by mass or more. Furthermore, from the viewpoint of the effect on flavor and economic efficiency, the content of the antioxidant is more preferably 0.07 parts by mass or less, and even more preferably 0.05 parts by mass or less. The antioxidant may be used alone or in combination of two or more. When two or more types are used in combination, the total content thereof is preferably within the above range.

[0058] As described above, the antioxidant can be contained in the retort oil by adding it to the raw material oil before the retort treatment, or it can be added to the retort oil after the retort treatment.

[0059] <Oil and fat composition for bakery foods> The fat and oil composition for bakery foods of the present invention will be described. The fat and oil composition for bakery foods of the present invention contains the above-mentioned retort fat and oil (edible fat and oil obtained by subjecting raw fat and oil to retort treatment). In the fat and oil composition for bakery foods of the present invention, the components other than the retort fat and oil are not particularly limited as long as they are generally applicable to bakery foods, but by adopting the following preferred components, it becomes possible to make the flavor of bakery foods more pronounced and to impart a richer taste.

[0060] <<Edible oils and fats other than retort oils and fats>> The oil and fat composition for bakery foods of the present invention can contain various edible oils and fats in addition to retort oils and fats. The edible oils and fats are not particularly limited, and examples include various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the oil and fat composition for bakery foods of the present invention, these edible oils and fats can be used alone or in combination as the edible oils and fats other than retort oils and fats.

[0061] The content of edible oils and fats other than retort oils is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 75% by mass or more, relative to the oil and fat composition for bakery foods. When the content of edible oils and fats other than retort oils and fats is 70% by mass or more relative to the oil and fat composition for bakery foods, it is easier to suppress the impartment of an unpleasant taste or an irritating taste. Furthermore, the content of edible oils and fats other than retort oils and fats may be 99.5% by mass or less, 99.0% by mass or less, or 98% by mass or less, relative to the oil and fat composition for bakery foods. The edible oils and fats other than retort oils may be one type alone or a combination of two or more types. When the edible oils and fats other than retort oils and fats are a combination of two or more types, it is preferable that the total amount thereof is within the above range.

[0062] Conventionally, fats and oils used in the production of bakery foods have often contained large amounts of expensive animal fats, such as milk fat and lard, in order to obtain bakery foods with a strong flavor. However, the fat and oil composition for bakery foods of the present invention makes it possible to obtain bakery foods with a strong flavor without increasing the content of animal fat and oil. Since animal-derived fats and oils generally contain a large amount of trans fatty acids, reducing the amount of animal-derived fat and oil used also leads to a reduction in trans fatty acids. The content of animal-derived fat and oil as edible fats other than retort fats may be, for example, 20% by mass or less, 16% by mass or less, or 12% by mass or less, relative to the fat and oil composition for bakery foods. In the fat and oil composition for bakery foods of the present invention, the lower limit of the content of animal-derived fat and oil as edible fats other than retort fats is 0% by mass. In the oil and fat composition for bakery foods of the present invention, when the raw material oil and fat contains an animal-derived oil and fat, it is preferable that the total amount of the value obtained by multiplying the weight of the retort oil and fat by the proportion of animal-derived oil and fat in the raw material oil and fat, and the weight of the animal-derived oil and fat as edible oil and fat other than the retort oil and fat, falls within the above range.

[0063] In the fat and oil composition for bakery foods of the present invention, the content of the retort fat and oil can be adjusted appropriately depending on the degree of the desired effect. In particular, from the viewpoint of enhancing the flavor of the bakery food itself and imparting a rich taste without imparting an unpleasant taste or an irritating taste to the bakery food containing the fat and oil composition for bakery foods of the present invention, the content of the retort fat and oil is preferably 0.1 to 1.5% by mass, more preferably 0.3 to 1.0% by mass, and even more preferably 0.3 to 0.6% by mass, of the fat and oil composition for bakery foods.

[0064] In the oil and fat composition for bakery foods of the present invention, the total oil and fat content, which is the content of the retort oil and fat and the content of the edible oil and fat other than the retort oil and fat, is preferably 60 to 100% by mass, more preferably 68 to 100% by mass, and even more preferably 75 to 100% by mass in the oil and fat composition for bakery foods. In the oil and fat composition for bakery foods of the present invention, when other ingredients (described below) that can be contained in the oil and fat composition for bakery foods of the present invention contain oil, the oil and fat content including this oil is preferably within the above-mentioned range. As will be described later, in the oil and fat composition for bakery foods of the present invention, the continuous phase is preferably an oil phase. When the content of oil and fat in the oil and fat composition for bakery foods of the present invention is within the above-mentioned range, the continuous phase is more likely to become an oil phase and the effect of the present invention of improving the flavor of bakery foods is more easily achieved.

[0065] <<Other ingredients>> The fat and oil composition for bakery foods of the present invention may consist solely of retort fats and edible fats other than retort fats. Furthermore, the fat and oil composition for bakery foods of the present invention may contain water and other raw materials in addition to the retort fats and edible fats other than retort fats, as necessary, within a range that does not impair the object of the present invention.

[0066] When the oil and fat composition for bakery foods of the present invention contains water, the content of water in the oil and fat composition for bakery foods is preferably 1 to 40% by mass, more preferably 5 to 30% by mass. When other ingredients that can be contained in the oil and fat composition for bakery foods of the present invention, which will be described later, contain water, the content of water including the water contained therein is preferably within the above range.

[0067] Other raw materials that can be contained in the oil and fat composition for bakery foods of the present invention include, for example, sugars, emulsifiers, starches, dextrin, dietary fiber, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk and dairy products such as skim milk powder, casein, whey powder, concentrated skim milk and concentrated protein whey, sweeteners such as stevia and aspartame, colorings such as β-carotene, caramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various egg products such as whole eggs, egg yolks, enzyme-treated egg yolks, egg whites and egg proteins, flavorings, seasonings, pH adjusters, food preservatives, shelf life extenders, fruit, fruit juice, coffee, nut paste, spices, cacao mass, cocoa powder, grains, beans, vegetables, meat, seafood and other food ingredients and food additives.

[0068] The above-mentioned other raw materials can be optionally contained and used within a range that does not impair the object of the present invention. The content of the other raw materials in the oil and fat composition for bakery foods of the present invention is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less.

[0069] Among other raw materials, examples of emulsifiers include monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, etc. These emulsifiers can be used alone or in combination of two or more.

[0070] When an emulsifier is contained, the content thereof in the oil and fat composition for bakery foods is 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less, from the viewpoint of not impairing flavor.

[0071] <<About the continuous phase of the present invention>> The fat and oil composition for bakery foods of the present invention can be in the form of a food containing fat or oil, for example, plastic fat and oil compositions such as margarine, fat spread, shortening, butter, fluid shortening, fluid margarine, liquid oil compositions, powdered fats and oils, pure fresh cream, whipping cream (compound cream), vegetable whipping cream, cream cheese, chocolate paste, etc.

[0072] The continuous phase of the fat and oil composition for bakery foods of the present invention may be an oil phase or an aqueous phase, but in order to fully obtain the effects of the fat and oil composition for bakery foods of the present invention, the continuous phase is preferably an oil phase from the viewpoint of being easily kneaded and easily spread evenly throughout the bakery food dough.

[0073] When the fat and oil composition for bakery foods of the present invention is an emulsion, the emulsion form is not particularly limited, and may be any of water-in-oil, oil-in-water, and double emulsions. The fat and oil composition for bakery foods of the present invention is preferably a water-in-oil emulsion or a multiple emulsion in which the continuous phase is an oil phase, such as an oil-in-water-in-oil emulsion, and is particularly preferably a water-in-oil emulsion from the viewpoint of ease of production. Note that when the fat and oil composition for bakery foods of the present invention is in the form of an oil-in-water-in-oil emulsion, it is preferable that the retort fat and oil described above is contained in the internal oil phase, not in the external oil phase.

[0074] The fat and oil composition for bakery foods of the present invention preferably has plasticity, since this makes it easier to achieve the desired effects. When the fat and oil composition for bakery foods has plasticity, it is preferably used in the production of bakery foods in the form of a kneaded fat or a folded fat. In particular, by using the fat and oil composition for bakery foods of the present invention as a kneaded fat during the production of bakery foods, the fat and oil can be more easily dispersed uniformly in the dough of the bakery foods.

[0075] <Method for producing oil and fat composition for bakery foods> The method for producing the oil-and-fat composition for bakery foods of the present invention includes mixing retort oil-and-fat (edible oil-and-fat obtained by subjecting raw material oil-and-fat to retort treatment) with other edible oil-and-fat. The method for mixing the oil-and-fat is not particularly limited, and any known method can be used as long as the retort oil-and-fat is contained in the oil-and-fat composition for bakery foods.

[0076] In the method for producing an oil-and-fat composition for bakery foods of the present invention, multiple retort oils and fats may be used. That is, multiple retort oils and fats of the same or different types obtained by separate retort treatments may be mixed in advance and then mixed together with other edible oils and fats, or such multiple retort oils and fats may be mixed separately with other edible oils and fats. Furthermore, retort oils and fats may be mixed with other edible oils and fats, and then further mixed with other edible oils and fats.

[0077] For example, when the oil and fat composition for bakery foods of the present invention is in the form of a plastic oil and fat composition, if multiple types of retort oils are used in the process of producing the plastic oil and fat composition, the above-mentioned retort oils can be dispersed individually in the oil or a mixture of multiple retort oils in advance can be directly dispersed therein, and then the plastic oil and fat composition can be produced by rapid cooling and plasticization.

[0078] When the fat and oil composition for bakery foods contains an aqueous phase, a plastic fat and oil composition can be produced by mixing and dispersing retort fat and oil in the oil phase, and then rapidly cooling and plasticizing the mixture together with the aqueous phase.

[0079] From the viewpoint of fully obtaining the effects of the present invention, when producing an oil-and-fat composition for bakery foods, a method of mixing retort oil with other edible oils and fats at an early stage is preferable, rather than a method of first preparing an oil-and-fat composition with components other than retort oil and fat, and then adding the retort oil and fat last. The mechanism behind this is unclear at this stage, but the applicant believes that this is because, in a method in which retort oil and fat are dissolved in other edible oils and fats, or retort oil and fat are contained in a preliminary emulsion, and then a preparation process is carried out to obtain an oil-and-fat composition for bakery foods, the retort oil and fat therein are secondarily heated during the process of keeping the edible oil and fat dissolved in the preliminary emulsion or during sterilization or warming.

[0080] Based on a preferred embodiment of the present invention, a method for producing an oil and fat composition for bakery foods, which is a water-in-oil emulsion having an oil phase as the continuous phase, will be described.

[0081] To produce a fat and oil composition for bakery foods that is a water-in-oil emulsion, retort fat and oil are mixed with other edible fats and oils, preferably in an amount within the above-mentioned range, to prepare an oil phase that will serve as a continuous phase. At this time, other oil-soluble ingredients are mixed with the oil phase, if necessary. Next, an aqueous phase in which other water-soluble ingredients are dispersed or dissolved in water, if necessary, is mixed with the oil phase to emulsify into a water-in-oil type, thereby obtaining a preliminary emulsion. The obtained preliminary emulsion is then cooled, preferably rapidly plasticized, to obtain the fat and oil composition for bakery foods of the present invention, which is a water-in-oil emulsion.

[0082] The preliminary emulsion obtained above is desirably sterilized. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraped-surface heat exchanger. The sterilization temperature is preferably 80 to 100°C, more preferably 80 to 95°C, and even more preferably 80 to 90°C. For example, when continuous sterilization is performed at 85°C using a scraped-surface heat exchanger, the sterilization time is preferably 30 to 300 seconds, more preferably 40 to 285 seconds, and even more preferably 50 to 260 seconds. Thereafter, if necessary, pre-cooling is performed to a degree that does not cause precipitation of fat crystals. The pre-cooling temperature is preferably 40 to 60°C, more preferably 40 to 55°C, and even more preferably 40 to 50°C.

[0083] Next, if necessary, the pre-cooled preliminary emulsion is cooled. Rapid cooling plasticization is preferably performed. This rapid cooling plasticization can be performed using a closed-type continuous scraped tube chiller cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of a diacooler and a Comprector, an open-type cooler. Rapid cooling converts the preliminary emulsion into a plastic oil or fat composition. A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used during rapid cooling plasticization.

[0084] When the fat and oil composition for bakery foods of the present invention is in a form containing almost no water, such as shortening, such a fat and oil composition for bakery foods can be produced by mixing and dispersing retort fat and, if necessary, other raw materials in amounts within the above-mentioned ranges in an oil phase. In the production process of the fat and oil composition for bakery foods of the present invention, nitrogen, air, etc. may or may not be incorporated into the composition.

[0085] <Bakery dough and bakery foods> Next, the bakery dough and bakery food of the present invention will be described. The bakery dough of the present invention is a bakery dough containing the oil and fat composition for bakery foods of the present invention. Furthermore, the bakery food of the present invention is a bakery food containing the oil and fat composition for bakery foods of the present invention. The bakery food of the present invention is obtained by heat-treating the bakery dough of the present invention.

[0086] Bakery dough that can contain the oil and fat composition for bakery foods of the present invention is not particularly limited, and examples thereof include any bread dough and confectionery dough.Preferably, examples thereof include bread dough such as white bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish pastry dough, pastry dough, and French bread dough, and confectionery dough such as pie dough, choux pastry, donut dough, butter cake dough, sponge cake dough, hard biscuit dough, waffle dough, and scone dough.

[0087] In particular, from the viewpoint of obtaining the effects of the present invention, the following are preferably selected: (1) bakery dough that may be oiled, such as donut dough; (2) bakery dough (for example, bread, sweet bun, butter roll dough, etc.) in which only kneaded fats are used as the fats and oils in the dough production, and the fat content is 35 parts by mass or less relative to the contained grain flour; and (3) bakery dough (Danish dough, pastry dough, pie dough, etc.) in which kneaded fats and folded fats are used in combination as the fats and oils in the dough production, and the total fat content of these fats is 60 parts by mass or less.

[0088] In the bakery dough of (2) and (3) above, even if the amount of fat or oil used in producing the dough exceeds the above range, the oil and fat composition for bakery foods of the present invention can be applied. However, if the amount of fat or oil used in producing the dough exceeds the above range, the inclusion of the oil and fat composition for bakery foods of the present invention will have a strong effect of making the flavor of the bakery food stronger and enhancing the richness, and the flavor may be excessively modified.

[0089] The content of the oil-and-fat composition for bakery foods in the bakery dough of the present invention is the same as that of previously known oil-and-fat compositions for bakery foods. While this varies depending on the type of bakery dough, the content of the retort oil-and-fat in the oil-and-fat composition for bakery foods, the desired degree of effect, and the form of the oil-and-fat composition for bakery foods, the content of the oil-and-fat composition for bakery foods in the bakery dough of the present invention is, for example, preferably 40 parts by mass or less, more preferably 35 parts by mass or less, and even more preferably 30 parts by mass or less, per 100 parts by mass of cereal flour contained in the bakery dough. Furthermore, the content of the oil-and-fat composition for bakery foods in the bakery dough of the present invention is preferably 1 part by mass or more, more preferably 2 parts by mass or more, and even more preferably 3 parts by mass or more.

[0090] Examples of the above-mentioned flours include wheat flour (weak flour, medium flour, semi-hard flour, hard flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soy flour, Job's tears flour, etc., and one or more selected from these can be used. In the present invention, wheat flour is used in an amount of preferably 50% by mass or more, more preferably 80% by mass or more, and even more preferably 100% by mass, of the flours.

[0091] When preparing the above-mentioned bakery dough for bread, if cereal flour other than wheat flour is used, it is preferable to add gluten separately in an amount such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of cereal flour and gluten.

[0092] The bakery dough of the present invention can contain other ingredients that can be used as general ingredients for confectionery and bread making, as needed. Examples of such ingredients include water, oils and fats, yeast, sugars and sweeteners, thickening agents, coloring agents, antioxidants, dextrin, milk and dairy products, starches, cheeses, distilled alcoholic beverages, brewed alcoholic beverages, various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast food, cacao and cacao products, coffee and coffee products, herbs, beans, proteins, preservatives, bittering agents, acidulants, pH adjusters, shelf-life extenders, fruits, fruit juices, jams, fruit sauces, seasonings, spices, yeast extracts, flavorings, various food ingredients, and food additives.

[0093] Other ingredients may be used as desired as long as they do not impair the effects of the present invention. For example, in the case of bread, water is used in an amount of preferably 30 to 100 parts by mass, more preferably 30 to 70 parts by mass, per 100 parts by mass of the above-mentioned cereal flour. Furthermore, other ingredients other than water are used in an amount of preferably 100 parts by mass or less, more preferably 50 parts by mass or less, per 100 parts by mass of the above-mentioned cereal flour. When ingredients containing moisture are used as other ingredients, the above-mentioned water includes the moisture contained in the other ingredients.

[0094] The method for producing the bakery dough of the present invention can be any method commonly used for producing confectionery and bread. For example, the method for producing the bakery dough of the present invention can be a sponge dough method, a straight kneading method, a liquid dough method, a medium dough method, a hot water dough method, etc. for producing bread, and a sugar batter method, a flour batter method, an all-in-mix method, a simultaneous mixing method, a separate mixing method, etc. for producing confectionery.

[0095] The bakery dough of the present invention can be stored by refrigeration or freezing.

[0096] When producing bread among the bakery foods of the present invention by the sponge dough method, the bakery foods can be produced by kneading the oil and fat composition for bakery foods of the present invention into the sponge dough and / or the main kneaded dough to contain the composition, but it is preferable to knead the composition into the main kneaded dough to contain the composition.

[0097] Heat treatments for producing the bakery food of the present invention include baking, frying, steaming, and microwave treatment of the bakery dough. The obtained bakery food of the present invention can also be stored in a refrigerator or freezer, or heated in a microwave oven after storage. [Example]

[0098] The present invention will be explained in more detail below with reference to examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

[0099] [Retort oil production] Retort fats A to F and comparative heated fat A were produced according to the following procedures.

[0100] <Production Example 1: Production of Retort Oil A> 50 parts by mass of palm stearin (manufactured by ADEKA Corporation, iodine value 36.5) and 50 parts by mass of lard (manufactured by ADEKA Corporation, iodine value 65.0) were each heated and dissolved, and then mixed and stirred to obtain mixed fat A. The palm stearin had a peroxide value of 0.5 and an acid value of 0.04. The lard had a peroxide value of 0.3 and an acid value of 0.02. The mixed fat A had a peroxide value of 0.4 and an acid value of 0.05. 100 g of this mixed fat A was weighed out and placed in a retort pouch (Fukusuke Kogyo Co., Ltd., Retort Pouch N Type 14-18), the pouch was closed to prevent air from entering the headspace, and the retort pouch was sealed using a heat sealer.

[0101] Next, retort treatment was carried out under the conditions shown below. Specifically, the sealed retort pouch was placed in the pressure vessel of an autoclave, a predetermined amount of hot water at 60°C was poured in, the internal pressure was set to 0.1 MPa in gauge pressure, the target holding temperature was set to 130°C, and retort treatment was started under the conditions of a temperature increase rate of 2.6°C / min. After the temperature in the pressure vessel of the autoclave reached the set temperature, the set temperature and set pressure were maintained for 130 minutes. Thereafter, the pressure vessel of the autoclave was cooled to room temperature at a temperature decrease rate of 9.6°C / min, the pressure in the autoclave was returned to normal pressure, and the retort pouch was removed. Retort oil A was obtained by the above process.

[0102] <Production Example 2: Production of Retort Oil B> Retort oil B was obtained by carrying out retort treatment in the same manner as in Production Example 1, except that the time for which the set temperature and set pressure were maintained (retention time) was 105 minutes.

[0103] <Production Example 3: Production of Retort Oil C> Retort treatment was carried out in the same manner as in Production Example 1, except that the holding time was set to 90 minutes, to obtain retort oil C.

[0104] <Production Example 4: Production of retort oil D> Retort treatment was carried out in the same manner as in Production Example 1, except that the holding time was set to 75 minutes, to obtain retort oil D.

[0105] <Production Example 5: Production of Retort Oil E> Retort fat E was obtained by carrying out retort treatment in the same manner as in Production Example 1, except that palm stearin was used as the only fat to be subjected to retort treatment and the holding time was 105 minutes.

[0106] <Production Example 6: Production of retort oil F> Retort oil F was obtained by carrying out retort treatment in the same manner as in Production Example 1, except that only lard was used as the oil to be subjected to the retort treatment and the holding time was 105 minutes.

[0107] <Production Example 7> 100 g of mixed oil A prepared in the same manner as in Production Example 1 was weighed out and placed in a retort pouch (Fukusuke Kogyo Co., Ltd., Retort Pouch N Type 14-18), the mouth of the retort pouch was closed so as to prevent air from entering the headspace of the retort pouch, and the retort pouch was sealed using a heat sealer.

[0108] This retort pouch was immersed in an oil bath under atmospheric pressure set at 60°C, and then the target holding temperature was set to 130°C, and heating was started at a temperature increase rate of 2.6°C / min. After the temperature of the oil bath reached the set temperature, the set temperature was maintained for 105 minutes. The temperature of the oil bath was then cooled to room temperature at a temperature decrease rate of 9.6°C / min, and the retort pouch was removed. Through the above process, heated oil A was obtained in which the oil was heated under normal pressure.

[0109] Table 1 compares the production conditions and physical properties of retort oils A to F and heated oil A. Note that in Table 1, the same production conditions for all oils are omitted.

[0110] [Table 1]

[0111] [Production of oil and fat composition for bakery foods] Using the retort oils A to F and the heated oil A, oil and fat compositions A to L for bakery foods were produced according to the formulations in Tables 2 and 3. Oil and fat composition L for bakery foods (Comparative Example 2) was prepared by adding the same amount of oils (pork lard and palm stearin) instead of the retort oil and fat, and served as a control for the following evaluations.

[0112] Oil and fat compositions for bakery foods A to L were produced by the following method. First, oils and fats were mixed in the proportions (parts by mass) shown in Tables 2 and 3, heated to dissolve, and further thoroughly stirred to prepare each oil and fat blend. Next, the obtained oil and fat blend was sterilized at 85°C for 60 seconds using a scraped-surface heat exchanger, and then pre-cooled to 50°C. The pre-cooled oil and fat blend was passed through six A units and a resting tube to be rapidly plasticized, thereby obtaining oil and fat compositions for bakery foods A to L that have plasticity and are in the form of water-in-oil emulsions.

[0113] [Consideration 1: Cake Donuts] Cake donuts were produced using the oil and fat compositions for bakery foods A to L. The cake donuts are numbered according to the numbering of the oil and fat compositions for bakery foods used.

[0114] <Cake donut production> First, 10 parts by mass of oil and fat compositions for bakery foods (one type each of A to L), 45 parts by mass of white sugar, and 1.5 parts by mass of salt were mixed and thoroughly stirred with a beater. Next, 30 parts by mass of whole eggs were added little by little to the above mixture, while further stirring until the mixture became creamy. After that, 4.0 parts by mass of skim milk powder and 100 parts by mass of soft flour (Heart, manufactured by Nippon Flour Mills Co., Ltd.) were gradually added to the mixture while stirring. After the addition was completed, 6 parts by mass of condensed skim milk was gradually added to the mixture and stirred until uniform. The mixture was then allowed to rest for another 20 minutes to obtain cake donut doughs A to L.

[0115] The dough was rolled out to a thickness of 13 mm and several 55 g pieces of dough were made into ring molds. The shaped dough was fried for 120 seconds in 170°C frying oil, then inverted and fried for another 120 seconds. After frying, the shaped dough was removed and drained until no more oil was dripping, yielding cake donuts A to L.

[0116] <Evaluation method> Cake donuts A to L were eaten, and a sensory evaluation was conducted on cake donuts A to K to evaluate the effects of retort oil and heated oil on bakery foods, comparing them with the control (cake donut L) in terms of enhanced flavor, enhanced richness, and suppression of off-flavors and irritating flavors. The sensory evaluation was conducted by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the panelists agreed on the sensory level corresponding to each score.

[0117] <<Evaluation criteria: Degree of cake donut flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: Equivalent to or weaker than the control. <<Evaluation criteria: Degree of richness of cake donut>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: Equivalent to or weaker than the control. <<Evaluation criteria: Degree of strange taste / irritating taste>> 5 points: The flavor is the same as the control, and there is no strange or irritating taste. 3 points: A slightly unusual or pungent taste is perceived compared to the control, but is within the acceptable range. 1 point: An unusual or irritating taste is perceived compared to the control. 0 points: A strong strange or irritating taste is perceived compared to the control.

[0118] The evaluation results are shown in Tables 2 and 3. The results of the sensory evaluation were expressed according to the total scores of all panelists as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 18-35 points: -, 0-17 points: --. If there is at least one plus sign "+" in all the categories of flavor enhancement, body enhancement, and suppression of off-flavors and irritating flavors, the objective of the present invention is achieved.

[0119] [Table 2]

[0120] [Table 3]

[0121] [Consideration 2: Brioche] Brioches were produced using the oil and fat compositions for bakery foods B, D, H and L. The brioches are numbered according to the numbering of the oil and fat compositions for bakery foods used.

[0122] <Brioche production> First, 70 parts by weight of bread flour, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, 3 parts by weight of caster sugar, and 40 parts by weight of water were placed in a bowl and mixed at low speed for 3 minutes using a mixer, then at medium speed for 2 minutes. The mixture was then fermented at 28°C for 2 hours to obtain a sponge dough. The kneading temperature was 26°C.

[0123] Next, the entire amount of the sponge dough obtained above was placed in a bowl, and 10 parts by weight of bread flour, 20 parts by weight of soft flour, 3 parts by weight of skim milk powder, 1.5 parts by weight of salt, 20 parts by weight of granulated sugar, 20 parts by weight of egg yolk, and 4 parts by weight of water were added. Using a mixer, the mixture was stirred at low speed for 3 minutes, then at medium speed for 2 minutes, and at high speed for 1 minute. 12.5 parts by weight each of bakery food oil and fat compositions B, D, H, and L was added to the stirred sponge dough, and then stirred at low speed for 3 minutes and at medium speed for 3 minutes to obtain brioche dough. The kneading temperature at this time was 28°C. After a 30-minute floor time, the mixture was divided into 45g portions, rested for 30 minutes, formed into brioche à tête, placed in an aluminum case, and proofed. The proofing conditions were a temperature of 38°C, humidity of 80%, and a time of 55 minutes. After the proofing process was completed, the surface of the dough was coated with beaten whole egg and baked in an oven set to 190°C for 11 minutes to obtain brioches B, D, H and L.

[0124] <Evaluation method> Brioches B, D, H, and L were tasted and a sensory evaluation was conducted on Brioches B, D, and H to evaluate the effects of retort oil and heated oil on food, comparing them with the control (Brioche L) in terms of enhanced flavor, enhanced richness, and suppression of off-flavors and irritating flavors. The sensory evaluation was conducted by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the panelists agreed on the sensory level corresponding to each score.

[0125] <<Evaluation criteria: Brioche flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: Equivalent to or weaker than the control. <<Evaluation criteria: Brioche richness>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: Equivalent to or weaker than the control. <<Evaluation criteria: Degree of strange taste / irritating taste>> 5 points: The flavor is the same as the control, and there is no strange or irritating taste. 3 points: A slightly unusual or pungent taste is perceived compared to the control, but is within the acceptable range. 1 point: An unusual or irritating taste is perceived compared to the control. 0 points: A strong strange or irritating taste is perceived compared to the control.

[0126] The evaluation results are shown in Table 4. The results of the sensory evaluation were expressed according to the total scores of all panelists as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 18-35 points: -, 0-17 points: --. In all items of flavor enhancement, body enhancement, and suppression of off-flavors and irritating flavors, if there is one or more plus signs "+," the product meets the objectives of the present invention.

[0127] [Table 4]

[0128] [Consideration 3: Danish (Danish pastry)] Danish pastries were produced using the roll-in oil and fat compositions for bakery foods M to S prepared as follows. The Danish pastries are numbered according to the number of the oil and fat compositions for bakery foods used.

[0129] <Production of oil and fat compositions M to S for roll-in bakery foods> The oils and fats (randomly interesterified palm olein oil, rapeseed oil, randomly interesterified oil A, lard, and palm stearin, as listed in Table 5) were heated to 70°C and mixed in the mass ratios shown in Table 5 to obtain a mixed oil. An emulsifier (glycerin mono-fatty acid ester and lecithin) and one of retort oils A, B, and D to F or heated oil A were mixed and dissolved in the mixed oil in the mass ratios shown in Table 5 to prepare an oil phase. Then, a water phase obtained by mixing and dissolving skim milk powder in water was mixed with the oil phase in a conventional manner to prepare a water-in-oil emulsion. This emulsion was subjected to a rapid cooling plasticization process (cooling rate of 20°C / min or more) and then formed into a sheet measuring 420 mm in length, 285 mm in width, and 9 mm in thickness to obtain bakery oil and fat compositions M to S for roll-in use. *Random interesterified oil A is an oil obtained by subjecting a mixed oil to a random interesterification reaction in the usual way, which is made by heating and melting 65 parts by mass of palm oil and 35 parts by mass of extremely hardened palm oil and mixing them.

[0130] <Danish pastry dough and Danish pastry production> 80 parts by weight of bread flour, 20 parts by weight of soft flour, 4 parts by weight of yeast, 0.2 parts by weight of yeast food, 15 parts by weight of caster sugar, 10 parts by weight of whole eggs (net), 5 parts by weight of pure vegetable margarine, and 45 parts by weight of water were placed in a mixer bowl and mixed for 3 minutes at low speed and 3 minutes at medium speed using a vertical mixer equipped with a hook to obtain a base dough. This base dough was allowed to stand for 20 minutes and then retarded in a -5°C freezer for 24 hours. Thereafter, 50 parts by weight of each oil and fat composition for bakery foods (one of M to S) was rolled into the base dough (folded in thirds three times) using a conventional method to obtain a Danish pastry dough.

[0131] The Danish pastry dough obtained above was rolled out to a thickness of 4 mm, cut into 10 mm x 10 mm plates, proofed at 34°C for 60 minutes, and then baked in a fixed oven at 200°C for 15 minutes to obtain Danish pastries M to S.

[0132] <Evaluation method> The Danish pastries M to S were eaten, and a sensory evaluation was conducted on the Danish pastries M to R to evaluate the effects of retort oil and heated oil on food, comparing them with the control (Danish pastry S) in terms of enhanced flavor, enhanced richness, and suppression of off-flavors and irritating flavors. The sensory evaluation was conducted by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the panelists agreed on the sensory level corresponding to each score.

[0133] <<Evaluation criteria: Danish flavor>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: Equivalent to or weaker than the control. <<Evaluation criteria: Degree of richness of Danish pastry>> 5 points: Very strong compared to the control. 3 points: Strong compared to the control. 1 point: Slightly stronger than the control. 0 points: Equivalent to or weaker than the control. <<Evaluation criteria: Degree of strange taste / irritating taste>> 5 points: The flavor is the same as the control, and there is no strange or irritating taste. 3 points: A slightly unusual or pungent taste is perceived compared to the control, but is within the acceptable range. 1 point: An unusual or irritating taste is perceived compared to the control. 0 points: A strong strange or irritating taste is perceived compared to the control.

[0134] The evaluation results are shown in Table 5. The results of the sensory evaluation were expressed according to the total scores of all panelists as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 18-35 points: -, 0-17 points: --. If there is at least one plus sign "+" in all the categories of flavor enhancement, body enhancement, and suppression of off-flavors and irritating flavors, the product meets the objectives of the present invention.

[0135]

Table 5

Claims

1. An oil and fat composition for bakery foods, containing retort oil and fat obtained by subjecting raw oil and fat containing 45 to 90% by mass of plant-derived oil and fat and 10 to 55% by mass of animal-derived oil and fat to retort treatment.

2. The oil and fat composition for bakery foods according to claim 1, wherein the raw material oil and fat is an edible oil or an edible oil and fat containing an antioxidant.

3. The oil-and-fat composition for bakery foods according to claim 1 or 2, wherein the plant-derived oil-and-fat comprises one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, cocoa butter, and processed oil-and-fat thereof.

4. The fat and oil composition for bakery foods according to claim 1 or 2, wherein the animal-derived fat and oil comprises at least one of lard and milk fat.

5. The oil and fat composition for bakery foods according to any one of claims 1 to 4, wherein the retort treatment is performed by heating in a sealed container at a heating temperature of 120 to 140°C, an internal pressure of 0.05 to 1.5 MPa in gauge pressure, and a heating retention time of 5 to 120 minutes.

6. The oil-and-fat composition for bakery foods according to any one of claims 1 to 5, wherein the content of the retort oil-and-fat is 0.1 to 1.5% by mass of the oil-and-fat composition for bakery foods.

7. The oil and fat composition for bakery foods according to any one of claims 1 to 6, wherein the continuous phase in the oil and fat composition for bakery foods is an oil phase.

8. A method for producing an oil and fat composition for bakery foods, comprising subjecting raw oil and fat containing 45 to 90% by mass of plant-derived oil and fat and 10 to 55% by mass of animal-derived oil to retort processing to obtain retort oil and fat, and mixing the retort oil and fat with other edible oils and fats.

9. Bakery dough containing the oil-and-fat composition for bakery foods according to any one of claims 1 to 7 or the oil-and-fat composition for bakery foods obtained by the production method according to claim 8: However, this does not apply if the food contains grains.

10. A bakery food comprising the oil and fat composition for bakery foods according to any one of claims 1 to 7 or the oil and fat composition for bakery foods obtained by the production method according to claim 8: However, this does not apply if the food contains grains.

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