Oil and fat composition for bread kneading

Abstract

To provide an oil and fat composition for breadmaking kneading which allows easy mixing of oil and fat into bread dough, prevents the bread dough from being sticky, and enables a wide usable temperature range to be set.SOLUTION: An oil and fat composition for breadmaking kneading has a melting point of an oil phase of 36°C or more and a specific gravity of less than 0.9. The oil and fat composition for breadmaking kneading preferably contains 40 to 100 mass% of a transesterified oil and fat in the oil phase. The oil and fat composition for breadmaking kneading preferably contains a transesterified oil and fat (1) obtained from transesterification of an oil and fat blend (1) including 70 to 100 mass% of a palm fractionated soft oil as the transesterified oil and fat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for use in kneading bread. [Background technology]

[0002] The role of fats and oils in bread dough production is important. When fats and oils are distributed along the gluten membrane, the dough becomes easy to handle, with good extensibility and drying properties. At the same time, the dough has good extensibility in the proofer and oven, resulting in a large, soft loaf of bread.

[0003] When fats and oils are added to bread dough and mixed, the fats and oils are added to dough that has been kneaded with bread ingredients including starch, water, and yeast, and then the dough is further kneaded. This is to distribute the fats and oils along the gluten film formed by the kneading process.

[0004] To obtain softer bread, it is possible to use oils with a low melting point. However, low-melting-point oils slide around in the mixer and do not penetrate into the dough, significantly extending the mixing time and resulting in a sticky dough. The resulting bread will be soft but sticky, and its volume will be small.

[0005] On the other hand, if a fat or oil with a high melting point is used, the fat or oil will form lumps in the mixer when added and roll around without being incorporated into the dough, significantly extending the mixing time and preventing the dough from having the fat or oil uniformly kneaded in. As a result, the resulting bread will have an uneven inner layer and outer appearance, a hard texture, and a small volume. Thus, the selection of fats and oils is very important for bread-making properties, particularly for the dispersibility of fats and oils during dough production.

[0006] On the other hand, the temperature of the oil or fat when it is added to the bread dough also has a significant effect on bread-making properties, particularly on the oil or fat dispersibility. When using the above-mentioned method, the fats used in bread kneading must be plastic fats to obtain a homogeneous dough. However, plastic fats are typically a mixture of multiple fats, including low-melting-point fats and hard stocks, and are composed of a wide variety of triglycerides, resulting in significant temperature-dependent changes in hardness. Therefore, if the fat temperature is not maintained at the same temperature each time, the same problems as when high-melting-point or low-melting-point fats are used during bread making will occur. Therefore, the optimal temperature range for fats used during bread making is narrow. When using fats whose hardness changes dramatically with temperature, such as butter or milk fat, the usable temperature range becomes extremely narrow, making them extremely difficult to handle.

[0007] For reasons of preservation, fats and oils are generally stored at 0 to 20°C. For this reason, temperature control, i.e., adjusting the temperature of the fats and oils to the optimum temperature for use, is carried out as described above. However, in order to maintain a constant temperature for the entire fat and oil, a long period of time, such as overnight or more, is required in large-scale factories that use machine-made bread machines. This necessitates planned production, making it difficult to carry out frequent production.

[0008] In a country like Japan where there is a large difference in temperature between the four seasons, the ambient temperature of the bread-making environment changes even if the room temperature is controlled. Therefore, the firmness of the fats and oils can be changed depending on the season, such as by changing the fat and oil blend ratio to ensure the resulting bread melts in the mouth when eaten. However, adjusting the fat and oil blend while taking the temperature into consideration is largely dependent on experience, and it is also necessary to adjust the temperature and mixing conditions while considering the firmness each time the temperature is changed, making it difficult to manage the bread-making process. Furthermore, the recent decline in the working population due to the declining population has led to a decrease in the number of baking technicians, making it extremely difficult to manage the detailed bread-making process.

[0009] Furthermore, in large-scale bread factories using machine-made bread machines, horizontal mixers are often used for mixing bread dough, but horizontal mixers are particularly prone to problems with oil and fat dispersion compared to vertical mixers. This is because horizontal mixers tend to produce softer dough than vertical mixers, even with the same dough formulation, making it more difficult to incorporate oil and fat into the dough. Furthermore, unlike vertical mixers, horizontal mixers have a larger wall surface area, which means that a higher proportion of oil and fat adheres to the wall when added, making it difficult to knead the oil and fat evenly into the dough. Furthermore, because the rotating shaft of a horizontal mixer is horizontal, the dough moves violently within the mixer, making it more likely for oil and fat to splash when added. Furthermore, if the splashed oil and fat adheres to the roof or inner surface, it will remain in the mixer without being kneaded into the dough. In such cases, the remaining oil and fat will fall into the dough and become mixed in, becoming impurities, during subsequent dough kneading. To prevent this, cleaning the mixer is required, which is cumbersome. Therefore, the oils and fats used in bread kneading in horizontal mixers must not only have good oil-and-fat dispersibility in the dough but also good oil-and-fat mixability overall. That is, not only must the oil-and-fat dispersibility be good when added to the dough, but it must also be possible to prevent the oil and fat from adhering to the mixer walls, especially the roof and sides.

[0010] In view of the above-mentioned various points, there is a demand for an oil / fat composition for kneading into bread dough, which has good oil / fat mixing properties with bread dough and can be used over a wide temperature range.

[0011] For example, a method has been proposed in which an oil composition having a nearly constant hardness against temperature changes is used by blending two specific high-melting-point oils with an oil that is liquid at room temperature (see, for example, Patent Document 1). However, while this method can certainly be used in any temperature range, it has the problems of high adhesion to the mixer wall when added to bread dough, and the resulting bread has a small volume, as well as a strong oily texture and poor melt-in-the-mouth texture.

[0012] Also, a method has been proposed in which a large amount of an emulsifier and a thickening polysaccharide are blended with a liquid oil at room temperature to use an oil composition that maintains a nearly constant hardness against temperature changes (see, for example, Patent Document 2). However, although this method can be used at any temperature range, it still has the problem of high adhesion to the mixer wall when added to bread dough, and the resulting bread has a small volume, as well as being sticky and not easily meltable in the mouth.

[0013] Also proposed is a method using a fat for kneading bread, characterized by containing compound crystals composed of a triglyceride represented by S1MS2 (S1 and S2 represent saturated fatty acids, and M represents monounsaturated fatty acids) and a triglyceride represented by MS3M (S3 represents saturated fatty acids, and M represents monounsaturated fatty acids) (see, for example, Patent Document 3). However, this method has the problem that the fat-oil mixing property deteriorates slightly when the bread dough is heated at high temperatures.

[0014] Furthermore, a method has been proposed in which fats and oils that exhibit a specific fat and oil crystallinity profile are used to change the fat and oil crystallinity after baking, thereby improving the texture of bread while maintaining good physical properties during kneading (see, for example, Patent Document 4). However, even with this method, there is a problem in that the fat and oil mixing property deteriorates slightly when the bread dough is heated at a high temperature.

[0015] A method has also been proposed in which fats and oils of a specific composition are melted and added in a fluid state (see Patent Document 5), but this method has the problem of extremely high adhesion to the mixer walls when the dough is added, and the volume of the resulting bread can be small depending on the type of bread.

[0016] A method has also been proposed in which the oil is added as a liquid to paste-like oil-in-water emulsion rather than as a plasticized oil (see Patent Document 6). However, this method requires that the oil be added from the early stage of mixing and kneading the dough, which inhibits gluten production and again results in a small volume of bread.

[0017] Recently, various types of fats and oils for bread making that contain a large amount of gas phase in plastic fats and oils have been introduced (see, for example, Patent Documents 7 to 12). However, the method described in Patent Document 7 is an invention of a method that utilizes a gas phase to achieve the effect of an emulsifier, and is not an invention related to the mixing of oils and fats during bread making. Furthermore, the method described in Patent Document 8 has the problem that it is not possible to obtain bread of sufficient volume because it uses oils and fats with a low melting point. Furthermore, the method described in Patent Document 9 is an invention relating to a method for adding sugars, and is not an invention relating to the mixing of oils and fats during bread making. Furthermore, although the method described in Patent Document 10 provides good oil and fat dispersibility, the resulting bread is not sufficiently crisp, and the oil and fat dispersibility is not sufficient at low temperatures, particularly when used immediately after taking it out of the refrigerator. Furthermore, the method described in Patent Document 11 is an invention that provides resistance to temperature changes by including a gas phase, but it actually worsens the oil and fat dispersibility, particularly when used immediately after taking it out of the refrigerator. Furthermore, the method described in Patent Document 12 relates to roll-in oil and fat, which is an invention in which oil and fat are left in granular form when the dough is spread, and which exhibits a function that is the exact opposite of the function of kneaded oil and fat, which is to knead the oil and fat homogeneously into the dough. [Prior art documents] [Patent documents]

[0018] [Patent Document 1] WO2006-120910 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-000048 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-210107 [Patent Document 4] Japanese Patent Application Laid-Open No. 2014-093968 [Patent Document 5] Japanese Patent Application Laid-Open No. 2010-081819 [Patent Document 6] Japanese Patent Application Laid-Open No. 2006-230215 [Patent Document 7] Japanese Patent Application Laid-Open No. 2010-259411 [Patent Document 8] Japanese Patent Application Laid-Open No. 2011-200191 [Patent Document 9] Japanese Patent Application Laid-Open No. 2016-198060 [Patent Document 10] Japanese Patent Application Publication No. 2018-078811 [Patent Document 11] Japanese Patent Application Publication No. 2018-174849 [Patent Document 12] Japanese Patent Application Publication No. 2018-186808 Summary of the Invention [Problem to be solved by the invention]

[0019] Therefore, an object of the present invention is to provide an oil and fat composition for kneading into bread dough, which has good oil and fat mixing properties with bread dough, particularly in a horizontal mixer, suppresses stickiness of bread dough, and can be used in a wide temperature range from low temperatures. [Means for solving the problem]

[0020] As a result of extensive investigations into achieving the above object, the present inventors have found that the above object can be achieved by providing a low specific gravity oil and fat composition with an oil phase having a high melting point. That is, the present invention provides an oil and fat composition for use in kneading bread, in which the melting point of the oil phase is 36°C or higher and the specific gravity is less than 0.9. [Effects of the Invention]

[0021] The oil-and-fat composition for kneading bread of the present invention can be used over a wide temperature range, even from low temperatures, without temperature adjustment, and has good oil-and-fat mixability with bread dough, such as being kneaded into bread dough uniformly and quickly. It is particularly excellent in that it can reduce adhesion to the mixer walls in horizontal mixers. Furthermore, it can suppress the stickiness of bread dough. Furthermore, bread obtained using the oil-and-fat composition for kneading bread of the present invention has a thin inner membrane and a soft and moist texture, yet a firm crumb structure that is difficult to crush, has good crispness, and is not sticky. DETAILED DESCRIPTION OF THE INVENTION

[0022] The fat and oil composition for bread kneading of the present invention will be described in detail below. The fat and oil composition for use in kneading bread of the present invention contains fat and oil. The fat and oil that can be used in the fat and oil composition for use in kneading bread of the present invention may be any edible fat and oil, and can be used without particular limitation.

[0023] Specifically, various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea butter, mango kernel oil, monkey 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 interesterification can be used in the present invention. One or more selected from these can be used.

[0024] The oil and fat composition for kneading bread of the present invention has an oil phase with a melting point of 36°C or higher, preferably 37°C or higher, and more preferably 38°C or higher, thereby improving the oil and fat mixability into bread dough. Specifically, by being finely crushed during mixing, the oil and fat is less likely to scatter during mixing and is prevented from adhering to the mixer walls, allowing it to be kneaded homogeneously into the dough. Furthermore, stickiness of the bread dough is suppressed. The resulting bread also has a thin inner phase membrane and a soft and moist texture, yet has a firm crumb structure that makes it difficult to crush, resulting in bread with a good crispness and a non-sticky texture. The upper limit of the melting point of the oil phase is preferably 47°C or lower, more preferably 44°C or lower.

[0025] In the present invention, the oil phase refers to the above-mentioned oils and fats as well as oil-soluble components. In the oil and fat composition for bread kneading of the present invention, the melting point of the oil phase is the slip melting point, which can be measured by the method described in the Standard Methods for Analysis of Fats, Oils and Related Compounds established by the Japan Oil Chemists' Society.

[0026] Furthermore, the oil and fat composition for bread kneading of the present invention preferably contains 40 to 100% by mass of transesterified oil and fat in the oil phase, more preferably 60 to 100% by mass, and even more preferably 75 to 100% by mass, in view of the good oil and fat mixability with bread dough, particularly the good oil and fat dispersibility at low temperatures. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme.

[0027] Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0028] In the present invention, the use of interesterified fats (1) obtained by interesterifying a fat blend (1) containing 70 to 100% by mass of fractionated soft palm oil is preferred in terms of the effects of the present invention, particularly the ability to improve the oil-fat mixability with bread dough, as well as the ability to obtain a fat with an appropriate hardness. Furthermore, the use of interesterified fats (1) is also preferred in terms of the bread obtained having a large volume and a good crispness.

[0029] Here, the interesterified oil (1) will be explained. The oil and fat blend (1) used in the interesterified oil and fat (1) can be obtained by using preferably 70% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass of fractionated soft palm oil having an iodine value of 52 to 70. The fractionated palm soft oil is a low-melting point fraction obtained when palm oil is fractionated by solvent fractionation such as acetone fractionation or hexane fractionation, or solventless fractionation such as dry fractionation, and typically has an iodine value of 52 to 70. As the fractionated palm soft oil used in the present invention, palm olein with an iodine value of 52 or more is preferably used, and palm olein with an iodine value of 54 or more is more preferably used. In order to achieve a melting point of 36°C or higher, which is the gist of the present invention, the iodine value is preferably less than 65, and more preferably less than 60.

[0030] The oil and fat blend (1) may contain oils and fats other than the fractionated soft palm oil, as needed. The oils and fats other than the fractionated soft palm oil, which are blended into the oil and fat blend as needed, can be appropriately selected depending on the desired hardness of the oil and fat composition. Specific examples include oils and fats that are liquid at room temperature, such as soybean oil, canola oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil. Additionally, oils and fats that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, milk fat, lard, and cocoa butter, can also be used. Furthermore, these oils and fats may be subjected to one or more physical or chemical treatments, such as hydrogenation, fractionation, and interesterification, and these oils and fats may also be used. In the present invention, these oils and fats can be used alone or in combination of two or more.

[0031] The transesterification reaction for obtaining the transesterified oil (1) may be selective transesterification or non-selective transesterification, i.e., random transesterification. However, non-selective transesterification is preferred in terms of good oil-and-fat miscibility. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme.

[0032] Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0033] The content of the interesterified oil (1) in the oil phase in the oil-and-fat composition for bread kneading of the present invention is preferably 40 to 100% by mass, more preferably 51 to 100% by mass, and even more preferably 55 to 95% by mass.

[0034] Furthermore, in the present invention, the use of interesterified oils and fats (2) obtained by interesterifying an oil and fat blend (2) containing 30 to 60% by mass of extremely hardened palm oil and fat and having a fatty acid content of 14 or less carbon atoms in the fatty acid composition of less than 10% by mass is preferred because it can be more easily crushed and, as a result, can improve the oil and fat dispersibility. Furthermore, it is also preferred because it can reduce adhesion to the mixer wall and improve heat resistance, making it easier to use in higher temperature ranges. These effects are also preferred because they can be achieved without impairing the melt-in-the-mouth texture of bread, and also because it reduces the stickiness of bread dough.

[0035] The extremely hardened palm oil used in the present invention is an extremely hardened oil obtained by hydrogenating palm-based oils such as palm oil, soft palm fractionated oil, middle palm fractionated oil, and hard palm fractionated oil until the iodine value becomes 10 or less, preferably 5 or less, and more preferably less than 1, thereby almost completely saturating the unsaturated fatty acids that are essentially its constituents.

[0036] This extremely hardened palm oil is extremely unique among other extremely hardened oils in that its fatty acid composition contains approximately 50% by mass of saturated fatty acids with 18 carbon atoms and 50% by mass of saturated fatty acids with 16 carbon atoms.

[0037] In the present invention, the content of the above-mentioned extremely hardened palm oil and fat in the above-mentioned oil and fat blend (2) is 30 to 60 mass%, preferably 30 to 50 mass%, more preferably 30 to 40 mass%. If the content of the extremely hardened palm oil and fat is less than 30 mass%, it becomes difficult to obtain the above-mentioned effects. Furthermore, if the amount exceeds 60% by mass, there is a risk that the fat will not be broken down into fine particles when the fat is added and mixed, but will remain as large lumps, and there is also a risk that the melt-in-the-mouth texture of the resulting bread will be impaired.

[0038] In the present invention, the content of fatty acids having 14 or less carbon atoms contained in the oil and fat blend (2) must be less than 10% by mass, and preferably less than 5% by mass. If the content exceeds 10% by mass in the oil and fat blend, the oil and fat blend becomes difficult to break into fine cracks, and the above-mentioned effects are difficult to obtain.

[0039] The oils and fats other than the extremely hardened palm oil and fat contained in the oil and fat blend (2) may be any edible oil and fat, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil, which are liquid at room temperature. Other examples include palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, which are solid at room temperature. Furthermore, these edible oils and fats may be subjected to one or more physical or chemical treatments, such as hydrogenation, fractionation, and interesterification. In the present invention, these oils and fats may be used alone or in combination of two or more, preferably so that the content of fatty acids having 14 or fewer carbon atoms in the oil and fat blend is less than 10% by mass.

[0040] In the present invention, the fatty acid composition of the oil and fat blend (2) preferably contains 16 carbon atoms of saturated fatty acids in an amount of 30% by mass or more, more preferably 30 to 70% by mass, and even more preferably 40 to 60% by mass, which is preferable in that it can be more easily crushed and, as a result, the oil and fat dispersibility can be improved.

[0041] Therefore, it is preferable to use oils and fats other than the above-mentioned extremely hardened palm oil and fat that contain a large amount of saturated fatty acids having 16 carbon atoms, such as cocoa butter, fish oil, beef tallow, lard, palm oil, and further oils and fats obtained by subjecting these edible oils and fats to one or more physical or chemical treatments such as hydrogenation, fractionation, and interesterification.

[0042] In the present invention, the fatty acid composition of the oil and fat blend (2) is preferably such that the ratio of the saturated fatty acid content of carbon atoms 18 to the saturated fatty acid content of carbon atoms 16 is less than 1, more preferably less than 0.6, which makes it easier to break down into finer particles and consequently improves the oil and fat dispersibility.

[0043] Therefore, it is preferable to use oils and fats other than the above-mentioned extremely hardened palm oil and fat, such as palm oil and palm fractionated oil, which contain a large amount of palmitic acid and a lower amount of stearic acid than palmitic acid. That is, in the present invention, it is preferable to use palm oil and / or fractionated palm oil as the oil / fat other than the extremely hardened palm oil / fat.

[0044] The transesterification reaction for obtaining the transesterified oil (2) may be selective transesterification or non-selective transesterification, i.e., random transesterification. However, non-selective transesterification is preferred in terms of good oil-and-fat miscibility. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme.

[0045] Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0046] The content of the interesterified fat (2) in the fat and oil composition for bread kneading of the present invention is preferably 3 to 50 mass %, more preferably 3 to 40 mass %, and even more preferably 5 to 35 mass % in the oil phase.

[0047] In the present invention, when the interesterified oil (2) is used in combination with the interesterified oil (1), the interesterified oil (2) is preferably used in an amount of 7 to 100 parts by mass, more preferably 10 to 66 parts by mass, and even more preferably 10 to 55 parts by mass, per 100 parts by mass of the interesterified oil (1). By using the interesterified oil (2) in this range, the effect of the interesterified oil (1) can be enhanced.

[0048] Furthermore, in the present invention, it is particularly preferable to use an interesterified oil (3) obtained by interesterifying an oil / fat blend (3) having a total fatty acid composition in which the saturated fatty acid content of carbon atoms of 14 or less is 20 to 60% by mass and the saturated fatty acid content of carbon atoms of 16 or more is 30 to 70% by mass, in order to improve the oil / fat mixability, particularly at low temperatures of 10°C or less, and further at low temperatures of 5°C or less.

[0049] Here, the interesterified oil (3) will be specifically described. The oil and fat blend (3) used in the interesterified oil and fat (3) can be obtained by blending an oil and fat containing saturated fatty acids having 14 or less carbon atoms among its constituent fatty acids and an oil and fat containing saturated fatty acids having 16 or more carbon atoms among its constituent fatty acids so as to achieve the above-mentioned constituent fatty acid composition.

[0050] In the fats and oils containing saturated fatty acids having 14 or less carbon atoms, the content of saturated fatty acids having 14 or less carbon atoms in the constituent fatty acids is preferably 30 to 100 mass %, more preferably 65 to 100 mass %.

[0051] In the fats and oils containing saturated fatty acids having 16 or more carbon atoms, the content of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acids is preferably 30 to 100 mass %, more preferably 70 to 100 mass %.

[0052] Examples of the oils and fats containing saturated fatty acids having 14 or less carbon atoms include palm kernel oil, coconut oil, babassu oil, and oils and fats obtained by subjecting these to one or more of hardening, fractionation, and interesterification, and one or more of these can be used. In the present invention, palm kernel oil or coconut oil is preferably used.

[0053] Examples of fats and oils containing saturated fatty acids having 16 or more carbon atoms include palm oil, soybean oil, rapeseed oil, lard, beef tallow, and fats and oils obtained by subjecting these to one or more of hardening, fractionation, and interesterification, and one or more of these can be used. In the present invention, preferably, hardened palm oil, hardened soybean oil, or hardened rapeseed oil is used, and more preferably, extremely hardened palm oil, extremely hardened soybean oil, or extremely hardened rapeseed oil is used.

[0054] In the oil and fat blend (3), the oil and fat containing the saturated fatty acids having 14 or less carbon atoms is blended so that the content of saturated fatty acids having 14 or less carbon atoms in the total constituent fatty acid composition of the oil and fat blend (3) is preferably 20 to 60 mass%, more preferably 40 to 60 mass%. If the content of saturated fatty acids having 14 or less carbon atoms is less than 20 mass%, it is difficult to obtain an effect of improving oil and fat dispersibility at low temperatures. Furthermore, if the content of saturated fatty acids having 14 or less carbon atoms exceeds 60% by mass, the melting point tends to be low, the oil-mixing property decreases, and it becomes difficult to obtain the effect of improving adhesion in particular.

[0055] In the oil and fat blend (3), the oil and fat containing the saturated fatty acids having 16 or more carbon atoms is blended so that the content of saturated fatty acids having 16 or more carbon atoms in the total constituent fatty acid composition of the oil and fat blend (3) is preferably 30 to 70 mass %, more preferably 30 to 50 mass %. If the content of saturated fatty acids having 16 or more carbon atoms is less than 30 mass %, the melting point tends to be low, the oil and fat mixability is reduced, and it is difficult to obtain an effect of improving adhesion in particular. Furthermore, if the content of saturated fatty acids having 16 or more carbon atoms exceeds 70% by mass, it is difficult to obtain an effect of improving oil and fat dispersibility at low temperatures.

[0056] The transesterification reaction for obtaining the transesterified oil (3) may be selective transesterification or non-selective transesterification, i.e., random transesterification. However, non-selective transesterification is preferred in terms of good oil-mixability. The above-mentioned transesterification can be carried out in accordance with a conventional method, and may be carried out by a method using a chemical catalyst or an enzyme.

[0057] Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes with no regioselectivity, such as lipases derived from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

[0058] The content of the interesterified oil (3) in the oil phase of the oil-and-fat composition for bread kneading of the present invention is preferably 5 to 90 mass %, more preferably 5 to 30 mass %, and even more preferably 5 to 20 mass %.

[0059] In the present invention, it is particularly preferable to use the interesterified oil (1) and the interesterified oil (3) in combination, since this can improve the oil-and-fat mixability over a wider temperature range.

[0060] The ratio of the interesterified fat (1) to the interesterified oil (3) is preferably 5 to 50 parts by mass, more preferably 5 to 30 parts by mass, of the interesterified oil (3) per 100 parts by mass of the interesterified oil (1). By using it within this range, it is possible to improve the effects of the interesterified oil (1), particularly the oil dispersibility at low temperatures.

[0061] In the oil-and-fat composition for bread kneading of the present invention, in order to obtain a high effect of the present invention, the content of the transesterified oils and fats other than the above-mentioned transesterified oils and fats (1), (2) and (3) in the oil phase of the oil-and-fat composition for bread kneading of the present invention is preferably less than 25% by mass, more preferably less than 10% by mass, and even more preferably less than 5% by mass.

[0062] In addition, in the oil-and-fat composition for bread kneading of the present invention, in order to obtain a high effect of the present invention, the content of oils and fats other than the above-mentioned interesterified oils (1), (2) and (3) in the oil phase of the oil-and-fat composition for bread kneading of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0063] In the present invention, the amount of oil or fat that is liquid at 25°C is preferably 15% by mass or less, more preferably 5% by mass or less, because the oil or fat easily breaks down into fine particles, resulting in high oil or fat dispersibility, and because the oil or fat is less likely to scatter or adhere to the mixer walls when mixed, thereby reducing adhesion to the mixer walls in a horizontal mixer. This is also preferred because it prevents the dough from becoming sticky and produces bread with a firm crumb structure that is less likely to break down.

[0064] Specific examples of oils and fats that are liquid at 25°C include oils and fats 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, and palm kernel oil. Other examples include fractionated soft oils of solid oils and fats, such as palm fractionated soft oil and palm superolein, and processed oils and fats such as transesterified various oils and fats and fatty acids.

[0065] The content of the oil and fat in the oil and fat composition for kneading bread of the present invention is preferably 60% by mass or more, more preferably 70 to 100% by mass, in the oil and fat composition for kneading bread. In the fat and oil composition for kneading bread of the present invention, when other components described below contain fat and oil, the fat and oil contained in those components is included.

[0066] The fat and oil composition for kneading into bread of the present invention is preferably in the form of a fat and oil composition in which fat and oil are the continuous phase, rather than a fat and oil composition such as an oil-in-water emulsion in which fat and oil are the dispersed phase, because this allows the fat and oil composition to be easily dispersed in dough and makes it easier to obtain the effects of the present invention.

[0067] When the oil-and-fat composition for bread kneading of the present invention is in the form of an oil-and-fat composition having an oil as a continuous phase, it may be in the form of margarine or fat spread containing water, or may be in the form of shortening that is substantially free of water.

[0068] When the oil-and-fat composition for bread kneading of the present invention is an emulsion containing water and an oil as a continuous phase, the emulsion type may be a water-in-oil type in which water is the dispersed phase, or a double emulsion or more, such as an oil-in-water type in which water in which oils and fats are dispersed is the dispersed phase.

[0069] The water content of the oil and fat composition for bread kneading of the present invention is not particularly limited, but when it is in the form of margarine or fat spread containing water, it is preferably 10 to 50% by mass. When it is in the form of shortening that does not substantially contain water, it is preferably 1% by mass or less, more preferably 0.5% by mass or less. The water content of the fat and oil composition for bread kneading of the present invention can be measured, for example, by the loss on drying method under normal pressure.

[0070] The oil-and-fat composition for bread kneading of the present invention can obtain sufficient effects even when the amount of emulsifier used is small, or even when no emulsifier is used. However, the oil-and-fat composition for bread kneading of the present invention preferably contains 0.1 to 5 mass %, more preferably 0.2 to 2 mass % of emulsifier. When the content of the emulsifier in the oil-and-fat composition for bread kneading of the present invention is within the above-mentioned range, the oil-and-fat composition for bread kneading has a viscous physical property, which improves the oil-and-fat mixability with bread dough and probably prevents the gas phase from escaping during mixing, thereby obtaining a higher effect of the present invention, and furthermore, the physical properties of the oil-and-fat composition for bread kneading during storage can be stabilized and the resulting bread can be prevented from aging.

[0071] Examples of the emulsifier that can be used include glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, lecithin, and lysolecithin. One or more selected from these can be used.

[0072] The fat and oil composition for bread kneading of the present invention may contain other materials as necessary. Other ingredients include sugars such as white sugar, granulated sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, starch syrup, oligosaccharides, reducing sugars, and honey; starches and modified starches such as corn starch, tapioca starch, potato starch, wheat starch, rice starch, and glutinous rice starch; thickening and stabilizing agents such as xanthan gum, sodium alginate, guar gum, locust bean gum, and carrageenan; enzymes such as amylase, glucosyltransferase, hemicellulase, xylanase, protease, lipase, and phospholipase; coloring agents such as eggs, beta-carotene, caramel, and red koji pigment; antioxidants such as tocopherol and tea extract; dextrin; casein; whey; cream; skim milk powder; fermented milk; milk; whole milk powder; yogurt; condensed milk; sweetened condensed milk; whole fat condensed milk; skim condensed milk; concentrated milk. Milk and dairy products such as pure fresh cream, whipping cream (compound cream), vegetable whipping cream, and whey minerals; cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, and Cheddar cheese; raw alcohol; distilled spirits such as shochu, whiskey, vodka, and brandy; brewed alcohols such as wine, sake, and beer; various liqueurs; inorganic salts; salt; cocoa and cocoa products; coffee and coffee products; herbs; beans; plant proteins such as wheat protein and soy protein; preservatives; bittering agents; acidulants; pH adjusters; shelf-life enhancers; fruit; fruit juice; jam; fruit sauce; seasonings; spices; flavorings; food ingredients such as vegetables, meat, and seafood; plant and animal extracts such as consommé and bouillon; and food additives. Other ingredients may be used in any amount as long as they do not impair the objectives of the present invention, but the amount of the oil / fat composition for bread kneading is preferably 30% by weight or less, more preferably 10% by weight or less.

[0073] The specific gravity of the oil-and-fat composition for bread kneading of the present invention is less than 0.9, preferably 0.4 to 0.84, more preferably 0.5 to 0.8, and most preferably 0.60 to 0.75. By making the specific gravity low, even if the melting point of the oil-and-fat used is high, the oil-and-fat dispersibility in the bread dough is excellent, and bread with good volume and crispness can be obtained.

[0074] The specific gravity of the fat and oil composition for kneading bread can be measured by volumetric method.Specifically, the fat and oil composition is filled into a measuring cup of a certain volume, the mass of the fat and oil composition in the cup is measured, and the value obtained by dividing the mass by the volume of the measuring cup is the specific gravity of the fat and oil composition for kneading bread.The specific gravity of the fat and oil composition for kneading bread is measured at 20 ° C.

[0075] The properties of the oil and fat composition for kneading bread of the present invention may be fluid or pasty, but it is preferably a plastic oil and fat composition in that it has good mixability when kneaded into bread. Here, a plastic oil and fat composition is an oil and fat composition obtained by rapidly cooling and plasticizing an oil phase alone or an emulsion of an oil phase and an aqueous phase, and is treated as a plastic oil and fat composition if it has plasticity in a temperature range corresponding to the oil and fat contained therein.

[0076] Next, a method for producing the above-mentioned oil and fat composition for bread kneading will be described. When the above-mentioned oil-and-fat composition for kneading bread is shortening, prepare an oil phase by adding an oil-soluble emulsifier and other materials to the oil and fat.When the above-mentioned oil-and-fat composition for kneading bread is margarine, prepare an oil phase by adding an oil-soluble emulsifier and other materials to the oil and fat, and an aqueous phase by adding a water-soluble emulsifier and other materials to water as needed, to form a water-in-oil emulsion.

[0077] Next, it is desirable to sterilize the oil phase in the case of shortening, or the water-in-oil emulsion in the case of margarine. The sterilization method may be a batch method in a tank, or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger. The sterilization temperature is preferably 80 to 100°C, more preferably 80 to 95°C, and most preferably 80 to 90°C. Thereafter, if necessary, precooling is carried out to a degree that does not cause fat crystals to precipitate. The precooling temperature is preferably 40 to 60°C, more preferably 40 to 55°C, and most preferably 40 to 50°C.

[0078] Next, cooling, preferably rapid plasticization, is carried out. This rapid plasticization can be carried out using a closed continuous scraped tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate-type heat exchanger, or a combination of an open-type cooler, a Diacooler, and a Complexator. After these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.

[0079] The oil-and-fat composition for use in kneading bread of the present invention can be obtained by incorporating nitrogen, air, or the like in any of the manufacturing steps of the oil-and-fat composition for use in kneading bread to make the specific gravity less than 0.9, preferably 0.4 to 0.84, more preferably 0.5 to 0.8, and most preferably 0.60 to 0.75.

[0080] Alternatively, whipped cream or meringue may be mixed with ordinary shortening or margarine, or the product may be produced by adding an aqueous phase to creamed shortening.

[0081] Next, the bread dough of the present invention will be described. The bread dough of the present invention contains the oil-and-fat composition for kneading bread of the present invention. Specifically, the bread dough is obtained by kneading the oil-and-fat composition for kneading bread of the present invention into the dough when producing the dough.

[0082] The type of bread dough referred to in the present invention is not particularly limited as long as it is a dough made by kneading bread-making ingredients including starches, water, and yeast, and examples of bread dough include white bread dough, French bread dough, variety bread dough, brioche dough, Danish pastry dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, bun dough, and yeast pie dough.

[0083] The content of the oil and fat composition for kneading bread of the present invention in the bread dough of the present invention is not particularly different from the amount added when making ordinary bread dough, and can be appropriately determined depending on the type of bread dough, but is preferably 3 to 45 parts by mass, more preferably 5 to 20 parts by mass, per 100 parts by mass of starch used in the bread dough. If the content is less than 3 parts by mass, the effects of the present invention are difficult to obtain, and if it is more than 45 parts by mass, the bread dough tends to be sticky.

[0084] Examples of the starches include wheat flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, and germ flour; other grain flours such as rye flour, barley flour, and rice flour; nut flours such as almond flour, hazelnut flour, cashew nut flour, oat flour, and pine nut flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; and modified starches obtained by subjecting these starches to one or more treatments selected from enzyme treatment, gelatinization treatment, degradation treatment, etherification treatment, esterification treatment, cross-linking treatment, and grafting treatment. In the present invention, among the starches, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass. As for the wheat flour, it is preferable to use only strong flour or a combination of strong flour and weak flour.

[0085] The water content of the bread dough of the present invention is preferably 30 to 150 parts by mass, more preferably 50 to 100 parts by mass, per 100 parts by mass of starches used in the bread dough.

[0086] The water mentioned above includes natural water, tap water, and also the water contained in the moisture-containing ingredients used in the bread dough. Examples of moisture-containing ingredients include milk, condensed milk, cream, and other milk and dairy products, eggs, and liquid sugar. When an emulsion is used, the water content mentioned above also includes the moisture contained in the emulsion.

[0087] Examples of yeast used in the bread dough of the present invention include dry yeast, fresh yeast, yeast for refrigerated bread, and yeast for frozen bread. One or more selected from these can be used in the present invention. The content of yeast in the bread dough of the present invention is not particularly limited, but is preferably 1.5 to 10 parts by mass for fresh yeast and preferably 0.5 to 4 parts by mass for dry yeast per 100 parts by mass of starch.

[0088] The bread dough of the present invention may contain other ingredients as needed. Examples of other ingredients that can be used in the bread dough of the present invention include dietary fibers such as alginic acid, alginates, xanthan gum, guar gum, locust bean gum, carrageenan, pectin, carboxymethylcellulose, agar, and glucomannan, oil-and-fat compositions for kneading other than the oil-and-fat composition for kneading bread of the present invention, roll-in oils and fats, flour paste, butter cream, sugars and sweeteners, starch, thickening stabilizers, coloring agents such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, dextrin, and cellulose. Milk and dairy products such as whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skim condensed milk, concentrated milk, pure fresh cream, whipping cream (compound cream), and vegetable whipping cream; cheeses such as natural cheese, processed cheese, cream cheese, Gouda cheese, and Cheddar cheese; whole eggs, raw egg yolks, raw egg whites, pasteurized whole eggs, pasteurized egg yolks, pasteurized 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, and other eggs; raw alcohol; baking Distilled spirits such as chu, whiskey, vodka, and brandy, brewed alcoholic beverages such as wine, sake, and beer, various liqueurs, glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate Examples include emulsifiers such as sodium stearoyl lactylate, polyoxyethylene sorbitan monoglyceride, and lecithin, leavening agents, inorganic salts, salt, baking powder, dough improvers, cocoa and cocoa products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bittering agents, acidulants, pH adjusters, shelf life extenders, fruits, fruit juice, jam, fruit sauce, seasonings, spices, flavorings, food ingredients such as vegetables, meat, and seafood, plant and animal extracts such as consommé and bouillon, and food additives.Other materials can be used as desired as long as they do not impair the object of the present invention, but preferably they can be used in a range of not more than 200 parts by mass in total per 100 parts by mass of the above starches.

[0089] Examples of the "oil-and-fat composition for kneading other than the oil-and-fat composition for kneading bread of the present invention" include an oil-and-fat composition having a specific gravity of 0.9 or more, oil-in-water emulsified fat, butter, and powdered oil-and-fat composition.

[0090] When using an oil-and-fat composition for kneading other than the above-mentioned oil-and-fat composition for kneading in bread making of the present invention, the content thereof is preferably 0 to 30 parts by mass, more preferably 0 to 10 parts by mass, and most preferably 0 to 5 parts by mass, relative to 100 parts by mass of the starches used in the bread dough of the present invention.

[0091] Examples of the sugars and sweeteners include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, liquid sugar, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, invert sugar liquid sugar, sucrose-bound starch syrup, oligosaccharides, reducing sugars, polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, honey, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, acesulfame potassium, and licorice, and one or more selected from these can be used.

[0092] The method for producing bread dough of the present invention will now be described. The method for producing bread dough of the present invention involves adding the oil and fat composition for kneading bread of the present invention, which has an oil phase with a melting point of 36°C or higher and a specific gravity of less than 0.9, to dough prepared by kneading bread ingredients including starches, water, and yeast, and then further kneading the dough.

[0093] In the method for producing bread dough of the present invention, a bread-making method can be appropriately selected from the quick-bread method, straight dough method, sponge dough method, liquid dough method, sourdough method, sake dough method, hop dough method, medium dough method, Chollywood method, continuous bread-making method, refrigerated dough method, frozen dough method, etc.

[0094] Here, as described above, the oil and fat composition for kneading into bread making of the present invention not only has good oil and fat dispersibility in bread dough but also has good oil and fat mixability overall, so that when a horizontal mixer is used, oil and fat do not scatter and adhesion of oil and fat to the mixer wall surface, particularly the roof portion and side surfaces, is prevented, and therefore it is suitably used in bread making using a horizontal mixer.

[0095] The above-mentioned freezing method can be carried out by various methods such as the flat dough freezing method, in which the dough is frozen immediately after mixing, the ball dough freezing method, in which the dough is frozen after being divided and rolled, the molded freezing method, in which the dough is frozen after being molded, and the proofed freezing method, in which the dough is frozen after the final fermentation (proofing).

[0096] The obtained bread dough of the present invention can be subjected to the same steps as ordinary bread, such as floor time, division, bench time, shaping, proofing, and then baking to obtain bread.

[0097] Finally, the bread of the present invention will be described. The bread of the present invention is a baked product of the bread dough of the present invention, and is obtained by baking the above bread dough. The baking conditions such as the baking temperature and time can be selected as appropriate, just like regular bread. The baking includes steaming.

[0098] The bread of the present invention has a large volume, a thin inner membrane, a soft and moist texture, a firm crumb structure that is hard to crush, good crispness, and no stickiness.

[0099] For this reason, in the case of bread in which fillings are filled, stacked, sandwiched and baked, or bread in which fillings are poured, stacked and sandwiched after baking, even breads that use heavy fillings such as flower paste, jam, chocolate cream, custard cream, etc., have a soft and moist texture while the bottom of the filling is less likely to collapse.

[0100] It is not clear why the bread of the present invention has a soft and moist texture, yet is crisp and has a firm crumb structure that makes it difficult to crush, but it is probably due to the following reasons.

[0101] When a high-melting point, low-specific gravity oil / fat composition is added to dough in which a skeletal structure such as a good-quality gluten structure has been formed by kneading, it is first crushed into small pieces at the beginning of mixing, and then the kneaded oil / fat has the physical properties of being easily kneaded into the dough, so it is kneaded homogeneously into the dough, and the high-melting point oil / fat reinforces the gluten skeleton, resulting in bread dough with favorable extensibility and good drying properties.As a result, the resulting bread also has the above-mentioned characteristics, i.e., a large volume, a thin inner membrane, and a soft and moist texture, while also having a firm crumb structure that is difficult to crush, is easy to bite into, and is not sticky. [Example]

[0102] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by mass.

[0103] <Preparation of interesterified oils and fats> (Production Example 1: Randomly Interesterified Oil A) 100 parts by mass of palm superolein (a soft oil obtained by further fractionating palm fractionated soft oil; melting point: 25°C) with an iodine value of 65 was placed in a four-neck flask and heated at 110°C under vacuum for 30 minutes. Subsequently, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% by mass relative to the oil, and the liquid temperature was adjusted to 85°C. The mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. Citric acid was then added to neutralize the sodium methoxide. Next, white clay was added and bleaching was carried out (white clay amount: 3% by mass relative to the oil, treatment temperature: 85°C). The white clay was then filtered off, and the mixture was deodorized (250°C, 60 minutes, steam injection amount: 5% by mass relative to the oil) to obtain random transesterified oil A (hereinafter sometimes simply referred to as IE-A), which was used in the following examples and comparative examples.

[0104] (Production Example 2: Randomly Interesterified Oil B) Fractionated soft palm oil (melting point: 25°C) with an iodine value of 55 was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purified by bleaching and deodorization in the same manner as in Production Example 1 to obtain random interesterified oil B (hereinafter sometimes simply referred to as IE-B) used in the following examples and comparative examples.

[0105] (Production Example 3: Randomly Interesterified Oil C) A mixed oil was prepared by blending, in a melted state, 75 parts by mass of palm kernel oil (melting point 27°C) and 25 parts by mass of extremely hardened palm oil (melting point 58°C), which was prepared by hydrogenating palm oil until the iodine value was 1 or less. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain random interesterified oil C (hereinafter sometimes simply referred to as IE-C), which was used in the examples and comparative examples described below.

[0106] (Production Example 4: Randomly Interesterified Oil D) 50 parts by mass of palm kernel oil and 50 parts by mass of palm stearin were mixed in a melted state to obtain a mixed oil. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1 to obtain random interesterified oil D (hereinafter sometimes simply referred to as IE-D) used in the examples and comparative examples described below.

[0107] (Production Example 5: Randomly Interesterified Oil E) A mixed oil was prepared by mixing 50 parts by mass of palm kernel oil and 50 parts by mass of extremely hardened palm oil, which was prepared by hydrogenating palm oil until the iodine value was 1 or less, in a melted state. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain random interesterified oil E (hereinafter sometimes simply referred to as IE-E) used in the examples and comparative examples described below.

[0108] (Production Example 6: Randomly Interesterified Oil F) A mixed oil was prepared by mixing, in a melted state, 65 parts by mass of palm oil having an iodine value of 52 with 35 parts by mass of extremely hardened palm oil, which was obtained by hydrogenating palm oil until the iodine value became 1 or less. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain random interesterified oil F (hereinafter sometimes simply referred to as IE-F), which was used in the examples and comparative examples described below.

[0109] (Production Example 7: Randomly Interesterified Oil G) A mixed oil was prepared by mixing, in a melted state, 65 parts by mass of palm oil having an iodine value of 52 with 35 parts by mass of extremely hardened palm oil, which was obtained by hydrogenating palm oil until the iodine value became 1 or less. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1, to obtain random interesterified oil F (hereinafter sometimes simply referred to as IE-G), which was used in the examples and comparative examples described below.

[0110] <Production of oil and fat composition for bread kneading 1> Using IE-A, IE-B, IE-F, and IE-G obtained as described above, palm oil (iodine value 52), and liquid oil (soybean oil), mixed oils were prepared based on the formulation shown in Table 1 below. Next, 82 parts by mass of the resulting mixed oil and fat mixture was mixed and dissolved with 0.5 parts by mass of stearic acid monoglyceride and 0.5 parts by mass of lecithin as emulsifiers to form an oil phase, and 17 parts by mass of water was mixed and dissolved to form an aqueous phase, which was then made into a water-in-oil emulsion by a standard method. The emulsion was then sterilized and subjected to a rapid cooling plasticization process (cooling rate of -20°C / min or more), and nitrogen gas was dispersed into the emulsion so that the specific gravity was 0.75, thereby obtaining plastic oil and fat compositions A to H for use in kneading bread. The melting points of the oil phases are listed in Table 1.

[0111] [Table 1]

[0112] <Bread making test 1> Using the fat and oil compositions A to H for kneading bread obtained in Comparative Examples 1 to 4 and Examples 1 to 4, single-loaf breads A to H were produced according to the following formulations and production method. In the bread-making test, as described below, evaluation was made of the oil-mixing property during bread-making (oil-dispersibility and adhesion to the mixer wall), dough stickiness, and the appearance, crumb and texture of the obtained bread. (Composition) Medium seed combination 70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, 40 parts by weight of water Genuine combination 30 parts by weight of strong flour, 8 parts by weight of white sugar, 2 parts by weight of skim milk powder, 1 part by weight of salt, 24 parts by weight of water, 6 parts by weight of oil and fat composition for bread kneading (Manufacturing method) All ingredients of the sponge dough composition were placed in a mixer bowl, set in a vertical mixer, and mixed using a hook at low speed for 3 minutes and medium speed for 1 minute to obtain a sponge dough (kneading temperature = 24°C). This sponge dough was fermented for 4 hours in a constant temperature storage cabinet at 28°C and a relative humidity of 80%. The ingredients other than the above-mentioned fermented sponge dough and the fat and oil composition for bread kneading of this kneading formulation were added, and the dough was mixed using a hook in a vertical mixer at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute. Then, the fat and oil composition for bread kneading of this kneading formulation (temperature adjusted to 15 ° C.) was added, and the dough was mixed at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute to obtain a bread dough (kneading temperature = 27 ° C.). The obtained dough was taken out, given a 20-minute floor time, divided (390 g), rounded, and given a 20-minute bench time. Then, it was molded into a loaf using a molder, placed in a loaf mold, and after 45 minutes of proofing at 38 ° C. and 80% relative humidity, it was baked in an oven at 190 ° C. for 25 minutes to obtain a one-loaf loaf bread.

[0113] <Evaluation method and criteria for oil and fat mixing> During the main kneading, the mixing time after adding the oil / fat composition for kneading in bread and the state of kneading of the oil / fat were visually observed, and evaluation was carried out according to the following evaluation criteria. The results are shown in Table 2. (Fat dispersion in bread dough 1: Mixing time evaluation standard) ◎: The oil was kneaded in at low speed for less than 2 minutes. ○+: The oil was kneaded in at low speed for 2 to 3 minutes. ○: The fat was kneaded in at medium speed for less than 1 minute. △: The fat was kneaded in at medium speed for more than 1 minute but less than 2 minutes. ×: The fat or oil was not kneaded in at the 2-minute stage at medium speed. (Oil dispersion in bread dough 2: kneading status) ◎: Finely crushed, but kneaded evenly into the dough without forming lumps. ○+: The material was broken into slightly larger pieces, but gradually became finer, and was kneaded homogeneously into the dough without forming lumps. ○-: Sometimes it formed small lumps, but it was almost paste-like and was kneaded homogeneously into the dough. ○ =: Although it formed lumps and rolled, it was gradually kneaded into the dough and kneaded homogeneously. △: The dough formed lumps and adhered to the wall, then gradually kneaded into a homogeneous dough. ×: The product formed lumps and rolled, and was absorbed into the dough as is, leaving lumps in the dough. ××: The dough was slippery and was not kneaded evenly even after 2 minutes on medium speed. K: It turned into a paste without crumbling and was kneaded evenly into the dough.

[0114] <Method and criteria for evaluating stickiness of dough> The stickiness of the bread dough when it was rolled after being divided was evaluated according to the following evaluation criteria, and the results are shown in Table 2. ◎: No stickiness ○: Slightly sticky △: Slightly sticky ×: Sticky ××: Very sticky

[0115] <Bread evaluation method and evaluation criteria> The appearance and crumb of the single loaf bread on the day of baking were evaluated according to the following criteria, and the results are shown in Table 2. Furthermore, the texture (softness, moistness, and crispness) of the single loaf bread one day after baking was evaluated by 21 panelists according to the following criteria, and the most common answer was recorded as the evaluation result, which is shown in Table 2. In the case of a tie, the highest rating was recorded as the evaluation result. (exterior) ⊚: High float is shown, the float is uniform, and the baking color is good. ○+: There is a little bit of floating, but the floating is uniform and the baking color is good. ○: High floating is observed, but the floating is somewhat uneven, and the baking color is also somewhat uneven. △: The height is a little insufficient, the floating is uneven, and the baking color is slightly uneven. ×: The height is insufficient, the floating is uneven, and the baking color is uneven. (Minister of the Interior) ◎: The bubble film is thin and uniform, yet the crumb structure is firm. ○: The bubble film is thin and uniform, but the crumb structure is somewhat weak. ○-: The bubble film is slightly thick and uneven, but the crumb structure is firm. △: The bubble film is thin, but the crumb structure is weak, so the mesh is somewhat dense. ×: The bubble film is uneven and clogged. ×: The bubble film is thick, uneven, and clogged. (Software) ◎: Very soft ○+:Soft ○: Slightly soft △: Slightly hard ×: Hard (Moisturizing) ◎: Very good ○+: Good ○: Fairly good △: Slightly dry feeling ×: Dry (crisp) ◎: Very crisp ○+: Crisp ○: Slightly crisp △: A little bit chewy and sticky ×: Uncooked and sticky ××: Very sloppy and very sticky

[0116] [Table 2]

[0117] As a result of Bread-making Test 1, it was confirmed that the fat composition for kneading bread with a specific gravity of 0.75 had high fat mixability, dough evaluation, and bread evaluation at a melting point of 36°C or higher. It was shown that the higher the melting point, the better the internal structure of the resulting bread and the higher the evaluation of crispness. Regarding fat mixability, the mixing time was excellent at melting points of 36°C to 42°C, but tended to be slightly longer at a melting point of 45°C. Regarding the kneading state, the fat composition was kneaded uniformly into the dough, but a clear difference was observed: at melting points below 36°C, the fat composition remained in a plastic fat state and was kneaded as a paste, whereas at melting points of 36°C or higher, the fat composition was kneaded while being crushed.

[0118] <Production of oil and fat composition for bread kneading 2> In the bread-making test 1, the oil and fat blend of the oil and fat composition F for kneading bread obtained in Example 2, which was evaluated as having excellent oil and fat mixability, was used as a standard to compare the effects of the specific gravity of the oil and fat composition. Except for the specific gravity shown in Table 3 below when dispersing nitrogen gas, the same formulation and manufacturing method as in Manufacturing 1 of the oil-and-fat composition for bread kneading were used to obtain oil-and-fat compositions F, I to H for bread kneading, which are plastic oil-and-fat compositions.

[0119] [Table 3]

[0120] <Bread making test 2> Using the fat and oil compositions I to M for kneading bread obtained in Comparative Example 5 and Examples 5 to 8, one-loaf breads I to M were produced using the same formulations and production methods as in Bread-making Test 1. Then, evaluations of fat and oil mixing properties, dough stickiness, and bread were performed in the same manner as in Bread-making Test 1, and the results are shown in Table 4.

[0121] [Table 4]

[0122] The results of bread-making test 2 confirmed that oil-mixing property, dough evaluation, and bread evaluation were all high when the specific gravity was less than 0.9, especially when the specific gravity was 0.4 to 0.84. In contrast, when the specific gravity was less than 0.9, oil-dispersibility was extremely poor and the quality of the resulting bread was very low.

[0123] <Production of oil and fat composition for bread kneading 3> In the bread-making test 1, the effects of the interesterified oils were compared based on the melting point of the oil-and-fat composition F for bread kneading obtained in Example 2, which was evaluated as having excellent oil-and-fat mixability. Using IE-B, IE-F, palm oil (iodine value 52), and palm stearin (iodine value 36) obtained as described above, mixed oils and fats prepared based on the oil phase formulation shown in Table 3 below were used. Plastic oil and fat compositions N to R were obtained using the same formulation and manufacturing method as in Manufacturing 1 of an oil and fat composition for use in kneading bread. The melting points of the oil phases are listed in Table 5.

[0124] [Table 5]

[0125] <Bread making test 3> Using the fat and oil compositions N to R for kneading bread obtained in Examples 9 to 13, one-loaf bread N to R was produced using the same formulation and method as in Bread-making Test 1. Then, evaluations of fat and oil mixing, dough stickiness, and bread were performed in the same manner as in Bread-making Test 1, and the results are shown in Table 6.

[0126] [Table 6]

[0127] The results of bread-making test 3 show that, compared with the oil-and-fat composition for bread kneading that does not use interesterified oil (Example 9), the oil-and-fat composition for bread kneading that uses interesterified oil in the high-melting point portion (Example 10) and the oil-and-fat composition for bread kneading that uses interesterified oil in the low-melting point portion (12) have even higher oil-and-fat mixability and bread evaluation. Furthermore, the oil-and-fat compositions for bread kneading that use interesterified oil in all of the blended oils (Examples 11 and 13) not only have improved oil-and-fat mixability, but also produce excellent bread texture. The oil-and-fat composition for bread kneading of Example 13, which uses interesterified oil in both the low-melting point portion and the high-melting point portion, is particularly excellent.

[0128] <Production of oil and fat composition for bread kneading 4> In bread-making test 3, IE-B was used as the main interesterified oil, but the effects of using other interesterified oils were also confirmed. Using IE-A, IE-E, palm stearin, and IE-F obtained as described above, mixed oils and fats were prepared based on the oil phase composition shown in Table 7 below. Except for this, plastic oil and fat compositions S to U were obtained using the same formulation and manufacturing method as in Manufacturing 1 of the oil and fat composition for kneading bread. The melting points of the oil phases are listed in Table 7.

[0129] [Table 7]

[0130] <Bread making test 4> Using the fat and oil compositions S to U for kneading bread obtained in Examples 14 to 16, one-loaf breads S to U were produced using the same formulation and production method as in Bread-making Test 1. Then, evaluations of fat and oil mixing, dough stickiness, and bread were performed in the same manner as in Bread-making Test 1, and the results are shown in Table 8.

[0131] [Table 8]

[0132] <Production of oil and fat composition for bread kneading 5> Bread-making tests 1 to 4 were tests in which the temperature was adjusted to 15°C. However, assuming that the composition would be taken out of the refrigerator and used immediately, the objective was to obtain an oil-and-fat composition for kneading bread that has good oil-and-fat mixability even when adjusted to 5°C. In bread-making test 1, oil-and-fat composition G for kneading bread obtained in Example 3, which had high oil-and-fat mixability and overall evaluation of the bread, was used as the standard blend, and medium-melting point oils and low-melting point oils were blended in. Using IE-B, IE-C, IE-F and liquid oil (soybean oil) obtained as described above, mixed oils and fats were prepared based on the oil phase composition shown in Table 9 below. Except for this, plastic oil and fat compositions V to X were obtained using the same formulation and manufacturing method as in Manufacturing 1 of the oil and fat composition for bread kneading. The melting points of the oil phases are listed in Table 9.

[0133] [Table 9]

[0134] <Bread making test 5> Using the fat and oil compositions V to ZC for kneading bread obtained in Examples 17 to 24, one-loaf bread V to ZC was produced using the same formulation and method as in Bread-making Test 1, except that the temperature of the fat and oil composition for kneading bread was changed from 15 ° C. to 5 ° C. Then, evaluations of fat and oil mixing, dough stickiness, and bread were performed in the same manner as in Bread-making Test 1, and the results are shown in Table 10.

[0135] [Table 10]

[0136] As a result of the bread-making test 5, as can be seen by comparing the oil-and-fat composition V for kneading bread in Example 17, the oil-and-fat composition W for kneading bread in Example 18, and the oil-and-fat composition Y for kneading bread in Example 20, it was found that by adding a small amount of laurin-based interesterified oil, the oil-and-fat mixability can be dramatically improved and the evaluation of the bread can also be improved.

[0137] As can be seen from a comparison between the oil and fat composition V for kneading bread in Example 17 and the oil and fat composition X for kneading bread in Example 19, even if the melting point is lowered by using liquid oil, no significant improvement effect is obtained, which shows that the effect is not simply due to the melting point.

[0138] In addition, as a method for improving kneading properties at low temperatures, the bread-making oil-and-fat composition Z of Example 21, which is formulated mainly with lauric interesterified oil, the bread-making oil-and-fat composition ZA of Example 22, which uses a high-melting point lauric interesterified oil, the bread-making oil-and-fat composition ZB, which uses a low-melting point lard, and the bread-making oil-and-fat composition ZC of Example 22, which uses liquid oil, were used.As can be seen from the comparison, when the low-melting point lauric interesterified oil IE-C was used, the oil-and-fat mixability, bread appearance, internal phase, and texture were most improved.

[0139] <Bread making test 6> Comparative Examples 1 to 5 and Examples 1 to 24 were bread-making tests using a vertical mixer, but in the following Comparative Example 6 and Examples 25 to 27, bread was made using a horizontal mixer. Using the oil and fat compositions B, R, V, and W for bread kneading obtained in Comparative Example 2, Example 13, Example 17, and Example 18, one-loaf bread B2, R2, V2, and W2 were produced according to the following formulation and manufacturing method, and were designated Comparative Example 6 and Examples 25 to 27, respectively. In Bread-making Test 6, as described below, the oil-mixing property during bread-making (oil-dispersibility and adhesion to the mixer wall) was evaluated according to the same evaluation method and evaluation criteria as in Bread-making Test 1, except that it was evaluated using the following evaluation method and evaluation criteria. The results are shown in Table 11. (Composition) Medium seed combination 70 parts by weight of strong flour, 3 parts by weight of yeast, 0.1 parts by weight of yeast food, 40 parts by weight of water Genuine combination 30 parts by weight of strong flour, 8 parts by weight of white sugar, 2 parts by weight of skim milk powder, 1 part by weight of salt, 24 parts by weight of water, 6 parts by weight of oil and fat composition for bread kneading (Manufacturing method) All ingredients of the sponge dough composition were put into a horizontal mixer (Oshikiri Co., Ltd.: HM50) and mixed at low speed for 3 minutes and medium speed for 1 minute to obtain a sponge dough (kneading temperature = 24 ° C). This sponge dough was fermented for 4 hours in a constant temperature storage cabinet at 28 ° C and 80% relative humidity. The ingredients other than the above-mentioned fermented sponge dough and the oil-and-fat composition for bread kneading of this kneading formulation were re-added to a horizontal mixer and mixed at low speed for 4 minutes and medium speed for 4 minutes, and then the oil-and-fat composition for bread kneading of this kneading formulation (temperature adjusted to 15 ° C) was added and mixed at low speed for 4 minutes and medium speed for 6 minutes to obtain a bread dough (kneading temperature = 27 ° C). The obtained bread dough was taken out, given a 20-minute floor time, divided (390 g), rounded, and given a 20-minute bench time, then molded into a loaf using a molder, placed in a loaf mold, and after 45 minutes of proofing at 38 ° C, relative humidity 80%, baked in a 190 ° C oven for 25 minutes to obtain a one-loaf loaf bread.

[0140] <Evaluation method and criteria for oil and fat mixing> During the main kneading, the mixing time after adding the oil / fat composition for kneading in bread and the state of kneading of the oil / fat were visually observed, and evaluation was performed according to the following evaluation criteria. The results are shown in Table 11. After the dough was removed from the mixer, the state of adhesion of oils and fats to the inner wall surface of the mixer was visually observed and evaluated according to the following evaluation criteria. The results are shown in Table 11. (Fat dispersion in dough 1: Mixing time) ◎: The oil was kneaded in at low speed for less than 2 minutes. ○+: The oil was kneaded in at low speed for 2 to 3 minutes. ○: The fat was kneaded in at medium speed for less than 1 minute. △: The fat was kneaded in at medium speed for more than 1 minute but less than 2 minutes. ×: The fat or oil was not kneaded in at the 2-minute stage at medium speed. (Oil dispersion in bread dough 2: kneading status) ◎: Finely crushed, but kneaded evenly into the dough without forming lumps. ○+: The material was broken into slightly larger pieces, but gradually became finer, and was kneaded homogeneously into the dough without forming lumps. ○-: Sometimes it formed small lumps, but it was almost paste-like and was kneaded homogeneously into the dough. ○ =: Although it formed lumps and rolled, it was gradually kneaded into the dough and kneaded homogeneously. △: The dough formed lumps and adhered to the wall, then gradually kneaded into a homogeneous dough. ×: The product formed lumps and rolled, and was absorbed into the dough as is, leaving lumps in the dough. ××: The dough was slippery and was not kneaded evenly even after 2 minutes on medium speed. K: It turned into a paste without crumbling and was kneaded evenly into the dough. (Adhesion to mixer walls) ◎: No adhesion was observed on the roof or sides. ○: Some adhesion was observed on the sides, but not on the roof. △: Some adhesion was observed on the roof and sides. ×: Heavy adhesion to the roof and sides.

[0141] [Table 11]

[0142] As a result of bread-making test 6, the preferred melting point of the fat composition tends to be lower than when a vertical mixer is used, but it was confirmed that the fat composition for kneading bread of the present invention has high fat-and-oil mixability, dough evaluation, and bread evaluation. Furthermore, as can be seen from a comparison between Example 26 and Example 27, it was shown that by adding a small amount of low-melting-point lauric interesterified fat, it is possible to obtain a fat composition suitable for bread making with a horizontal mixer even if the melting point is high.

Claims

1. The melting point of the oil phase is 38°C or higher and 45°C or lower and the specific gravity is 0.4 or higher but lower than 0.9, The oil phase contains 40 to 100% by mass of interesterified oils and fats, The interesterified oil and fat contains interesterified oil and fat (1) obtained by interesterifying an oil and fat blend (1) containing 70 to 100% by mass of fractionated soft palm oil, and interesterified oil and fat (2) obtained by interesterifying an oil and fat blend (2) containing 30 to 60% by mass of extremely hardened palm oil and having a fatty acid composition in which the content of fatty acids having 14 or less carbon atoms is less than 10% by mass, The oil-and-fat composition for bread kneading contains 40% by mass or more of the transesterified oil (1) in the oil phase, 3 to 40% by mass of the transesterified oil (2) in the oil phase, and 10 to 66 parts by mass of the transesterified oil (2) per 100 parts by mass of the transesterified oil (1).

2. 2. The oil-and-fat composition for bread kneading according to claim 1, containing an interesterified oil (3) obtained by interesterifying an oil-and-fat blend (3) having a saturated fatty acid content of 14 or less carbon atoms in the total fatty acid composition of 20 to 60% by mass and a saturated fatty acid content of 16 or more carbon atoms in the total fatty acid composition of 30 to 70% by mass.

3. The oil-and-fat composition for bread kneading according to claim 1 or 2, wherein the content of oils and fats having a melting point of 25 ° C. or less is less than 20% by mass.

4. The oil-and-fat composition for bread kneading according to any one of claims 1 to 3, which is for use in a horizontal mixer.

5. A bread dough containing the oil-and-fat composition for bread kneading according to any one of claims 1 to 4.

6. Bread baked from the dough according to claim 5.

7. A dough is prepared by kneading bread ingredients including starch, water, and yeast, and the dough is kneaded with the oil phase, the melting point of which is 38°C or higher and 45°C or lower and the specific gravity of which is 0.4 or higher and lower than 0.9, and the oil phase contains 40 to 100% by mass of interesterified oil and fat, the interesterified oil and fat containing interesterified oil and fat (1) obtained by interesterifying an oil and fat blend (1) containing 70 to 100% by mass of fractionated soft palm oil, and 30 to 60% by mass of extremely hardened palm oil and fat, and the fatty acid composition contains less than 10% by mass of fatty acids having 14 or less carbon atoms. A method for producing bread dough, which comprises adding an oil-and-fat composition for kneading bread, containing an interesterified oil (2) obtained by interesterifying a certain oil-and-fat blend (2), and further kneading the mixture, wherein the content of the interesterified oil (1) in the oil phase is 40% by mass or more, the content of the interesterified oil (2) in the oil phase is 3 to 40% by mass, and the amount of the interesterified oil (2) is 10 to 66 parts by mass per 100 parts by mass of the interesterified oil (1).

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