DESCRIPTION

METHOD FOR MANUFACTURING BREAD, OIL-AND-FAT FOR KNEADINQ BREAD, AND APPARATUS FOR MANUFACTURING BREAD

Technical Field The present invention relates to a method for manufacturing bread in mechanized large scale production, and particularly to the method for manufacturing bread at once at a bread factory, oil-and-fat for kneading, bread, and an apparatus for the same.

Background Art The manufacture of bread can be divided into two types. One of those is manufacturing bread in a small scale at a small shop, and the other of those is manufacturing bread in large-scale production using various manufacturing machines in a bread factory etc. (hereinafter, "manufacture of bread in mechanized large-scale production"). In the former, most of the procedures, which include mixing materials, kneading bread dough and manufacturing, dividing and forming bread dough to baking, are performed by hands. Accordingly, various materials and methods for manufacturing can be used, some of the former, however, tends to depend on craftsmanship. The former enables only the small-scale production is possible, and is not preferable for producing standardized products in large quantities.

Since a manufacturing machine in a factory is used for the latter, it is possible to produce a large amount of standardized products at low cost. Since handmade production is not basically performed, there is some limitation with respect to selection of materials and a manufacturing method there-for. In the prior art, oil-and-fat for kneading, which is solid at room temperature

(about 25 degrees centigrade), is used to knead bread dough when manufacturing bread in mechanized large-scale production in a bread factory. The oil-and-fat for kneading,

which is solid at room temperature, is such as butter, margarine, shortening, and fat spread. Using such solid oil-and-fat for kneading enables the oil-and-fat to spread along a gluten coat of the bread dough, thereby increasing an elongation property of the bread dough and improving the manufacture efficiency thereof. For this reason, hydrogenation is performed to adjust a melting point thereof, thereby solidifying the oil-and-fat for kneading when the oil-and-fat that is liquid at room temperature is used.

There is, however, a lot of trans-fatty acid in the oil-and-fat (for example, butter and margarine) that is solid at room temperature, and the hydrogenated oil-and-fat. This trans-fatty acid is remarkably generated when the hydrogenation is performed. This trans-fatty acid may increase the risk of arteriosclerosis or heart diseases. For this reason, in the U.S., when a food includes the trans-fatty acid, the food must be indicated so.

On the other hand, in order to decrease the trans-fatty acid, it is known to add extremely hydrogenated oil, liquid oil-and-fat and fractionated oil of palm. This addition cannot make saturated fatty acid of the oil-and-fat for kneading lower than or equal to 10 wt. %. It is also known that this saturated fatty acid increases the risk of arteriosclerosis or heart diseases. According to opinions in a recent fitness boom and instructions of the Ministry of Health, Labor and Welfare in Japan, it is preferable to reduce the intake not only of the trans-fatty acid but also of the saturated fatty acid. Thus, Document 1 (Published Japanese patent application no. 2002-161294) discloses oil-and-fat for reducing the trans-fatty acid and the saturated fatty acid.

In order to reduce such trans-fatty acid and saturated fatty acid, it is effective to use oil-and-fat that is liquid at room temperature (since hydrogenation may not be performed). Moreover, using liquid oil-and-fat may cause a problem of spoiling a flavor of baked bread. Document 2 (Published Japanese patent application no. Hl 1-56235) and Document 3 (Published Japanese patent application no. H6-217693) disclose various

additives to be added to the liquid oil-and-fat.

In kneading process of bread dough, using the oil-and-fat that is liquid at room temperature as the oil-and-fat for kneading causes increasing adhesion of the bread dough, thereby arising a problem when an automatic manufacturing process with a machine is performed.

For example, in the kneading process, since the oil-and-fat for kneading is liquid at room temperature, the adhesion of the bread dough itself becomes higher.

In addition, since the adhesion of the bread dough is high and the liquid oil-and-fat is not fully mixed with the bread dough, density of the bread dough and air density of the kneaded bread dough, and component distribution thereof may fail to be uneven.

In the dividing process (a process of cutting bread dough into a plurality of pieces of bread dough each having predetermined weight) utilizing an automatic manufacturing line, the bread dough, with such high adhesion and a condition in which the liquid oil-and-fat is unevenly mixed, may adhere to a cutter blade, a forming machine, a conveyer, a feeder etc. that are used for the dividing process.

The Adhesion of the bread dough to the cutter blade in the dividing process makes the weight of the bread dough uncontrollable, causes serious influence on the following processes, and may cause malfunction and/or deterioration of the machine used for the dividing process. Furthermore, the quality of the baked bread is made also uneven contrary to an object of performing mechanized large-scale production of the bread to supply a large amount of uniform products.

Of course, the manufacturing line must be stooped whenever the adhesion of the bread dough to the machine or the conveyer occurs. This inconvenience may destroy the benefit of the large-scale production.

In order to avoid such a situation, it is necessary to slow down the speed of a manufacturing line in order to prevent the unevenness of the bread dough and the

adhesion in the dividing process. Slowing down the speed of the manufacturing line, however, makes a cost higher. This results the aim of performing the mechanized large-scale production of bread in failure.

Moreover, the technology of adding the various additives to the liquid oil-and-fat to improve taste of baked bread disclosed in Documents 2 and 3 does not solve the problem arising in the above-mentioned mechanized large-scale production. In particular, any of Documents 1-3 considers manufacturing bread in the mechanized large-scale production, and therefore does not discloses means for solving the above-mentioned problem. In other words, the above-mentioned problem is still unsolved.

In the view of above, an object of the present invention is to provide a method for manufacturing bread, the method being operable to reduce trans-fatty acid and saturated fatty acid causing serious influence on health, and being preferable for manufacturing bread in mechanized large-scale production at a bread factory etc., oil-and-fat for kneading, bread, and an apparatus for the same.

Disclosure of Invention

There is provided a method for manufacturing bread in mechanized large-scale production, comprising the steps of: kneading bread dough automatically; and dividing the kneaded bread dough into a plurality pieces of the kneaded bread dough, each having predetermined weight, wherein the kneading step includes mixing, into the bread dough, oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin.

The above, and other objects, features and advantages of the present invention will become apparent from the following description read in conjunction with the accompanying drawings, in which like reference numerals designate the same elements.

Brief Description of Drawings

Fig. 1 is an illustration of process of manufacturing bread in Embodiment of

the present invention;

Fig. 2 is an illustration of comparison between liquid oil-and-fat selected by the inventor of the present invention and conventional solid oil-and-fat;

Fig. 3 is an illustration of comparison between some kinds of trans-fatty acid; and

Figs. 4 (a) and 4 (b) are illustrations of cases where oil-and-fat for kneading is mixed with bread dough in Embodiment of the present invention. Best Mode for Carrying out the Invention

A first aspect of the present invention provides a method for manufacturing bread in mechanized large-scale production, comprising the steps of: kneading bread dough automatically; and dividing the kneaded bread dough into a plurality of pieces of the kneaded bread dough, each having predetermined weight, wherein the kneading step includes mixing, into the bread dough, oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin. This configuration makes a part of the bread dough not adhere to machines and conveyers of a manufacturing line. As a result, it is possible to reduce saturated fatty acid and trans-fatty acid which are concerned about affection for health. It is also possible to manufacture bread having uniform quality in the mechanized large-scale production. A second aspect of the present invention provides the method for manufacturing bread in mechanized large-scale production, as defined in the first aspect of the present invention, wherein the liquid oil-and-fat includes saturated fatty acid of less than 10 wt. % based on the liquid oil-and-fat.

This configuration enables to manufacture the bread including reduced saturated fatty acid which is concerned about affection for health in the mechanized large-scale production.

A third aspect of the present invention provides the method for manufacturing

bread in mechanized large-scale production, as defined in the first aspect of the present invention, wherein the lecithin is derived from at least one of soybean and yolk.

According to the structure, it is possible to use an additive which is cared about health. A forth aspect of the present invention provides the method for manufacturing bread in mechanized large-scale production, as defined in the first aspect of the present invention, wherein the oil-and-fat for kneading comprises, as essential ingredients; liquid oil-and-fat; and lecithin of 3-10 wt. % based on the oil-and-fat for kneading, and, wherein the oil-and-fat for kneading more preferably comprises, as the essential ingredients: liquid oil-and-fat; and lecithin of 3-6 wt. % based on the oil-and-fat for kneading.

According to the structure, it is possible to reduce adhesion of the bread dough, although the liquid oil-and-fat and fat is used. Thereby, a part of the bread dough does not adhere to machines and conveyers of the manufacturing line. It is also possible to manufacture the bread which is cared about health, because the liquid oil-and-fat and fat including less saturated fatty acid and trans-fatty acid can be used in the mechanized large-scale production.

A fifth aspect of the present invention provides the method for manufacturing bread in mechanized large-scale production, as defined in the first aspect of the present invention, wherein the kneading step further includes a step of fermenting the bread dough, and wherein the oil-and-fat for kneading is mixed into the bread dough prior to the fermenting step.

According to the structure, the oil-and-fat and fat for kneading is dispersed into the bread dough well. A sixth aspect of the present invention provides the method for manufacturing bread in mechanized large-scale production, as defined in the first aspect of the present invention, further comprising the steps of: forming the plurality of pieces of the kneaded

bread dough, each having the predetermined weight and having been divided in the dividing step; and baking the plurality of pieces of the kneaded bread formed in the forming step.

According to the structure, it is possible to manufacture the bread which is cared about health in the mechanized large-scale production.

Hereafter, referring to the accompanying drawings, Embodiment of the present invention will now be explained.

Fig. 1 is an illustration of process of manufacturing bread in Embodiment of the present invention. Fig. 1 shows a typical example of the manufacturing process of bread in mechanized large-scale production process. The manufacturing process shown in Fig. 1 is a mere example. Thus, orders and contents of each process may be changed when needed, and another process also may be added.

Each process in the manufacturing process will now be explained. (Kneading process)

A kneading machine 1 kneads wheat flour, which is a main material, and various kinds of raw materials, thereby making bread dough 10.

The kneading machine 1 comprises: a feeding unit operable to feed flour such as wheat flour; a feeding pipe operable to feed liquid additives such as milk and oil-and-fat for kneading; a tray operable to store the fed raw material; and a stirrer operable to stir the contents of the tray.

For example, yeast plant for ferment, water, etc. is added to the wheat flour, which is a main material of bread dough, and oil-and-fat for kneading is further added to it. The oil-and-fat for kneading is oil-and-fat comprising, as a main ingredient; liquid oil-and-fat; and lecithin. The oil-and-fat for kneading gives proper adhesiveness and taste to the bread dough, and improves eating quality. Details of the oil-and-fat for kneading will be explained later.

The bread dough 10 is made in the kneading process, and various materials may be used according to kinds of bread to be manufactured.

The kneading machine kneads the raw materials of the bread dough using the stirrer to make the bread dough 10 having the proper adhesiveness. Then, the bread dough 10 is set on a conveyer. The conveyer sends the bread dough 10 to a dividing machine 2, which is used in the following process.

Since the oil-and-fat for kneading is fed to the raw materials in this kneading process, the oil-and-fat for kneading is mixed in the process before fermenting the bread dough. Since the oil-and-fat for kneading is mixed in the process before fermenting the bread dough, the oil-and-fat for kneading spreads over the bread dough entirely before expanding the bread dough. As mentioned in the following, since the lecithin is added to the liquid oil-and-fat, the oil-and-fat for kneading in Embodiment of the present invention spreads and penetrates into the bread dough entirely. For this reason, it is preferable that the oil-and-fat for kneading is mixed to the bread dough before the ferment process of the bread dough.

The oil-and-fat for kneading may be fed together with the raw materials used in the kneading process, and may be fed when the main raw material, such as wheat flour, has been kneaded for a certain period of time. At any rate, it is sufficient that the bread dough 10 made in the kneading process is bread dough with which the oil-and-fat for kneading has been mixed.

(Dividing process)

A dividing machine 2 divides a large amount of bread dough sent by the conveyer into a plurality of pieces of bread dough each having the same predetermined weight. After the large amount of bread dough 10 is sent by the conveyer, the bread dough is fed to an inside of the dividing machine 2 via a hopper, which is a large inlet and is equipped with the dividing machine 2.

The dividing machine 2 cuts the large amount of the bread dough 10 into a plurality of pieces of bread dough at predetermined intervals by using a cutter blade. That is, the dividing machine 2 divides the bread dough 10 into a plurality of pieces of bread dough each having predetermined weight. Divided bread dough 11 is sent from the dividing machine 2 to the forming process by the conveyer. Since "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" has been used to be mixed in the bread dough 10 to be divided, when cutting, it is rare that a part of the bread dough 10 is adhered to the cutter blade.

(Forming process) A forming machine 3 forms the divided bread dough 11 sent by the conveyer into a predetermined form according to a corresponding kind of bread.

The forming machine 3 forms the divided bread dough 11 in accordance with forms of bread. The forming machine 3 forms the bread dough 11 into an elliptic shape in order to make "Koppe" bread (bread to be provided for Japanese school children), into a fan shape in order to make a cream bun, and into a twisted bar shape in order to make twist. The forming machine 3 sends the formed bread dough 12 to a baking machine 4.

The forming machine 4 includes trays for storing each of the divided pieces of bread dough 11, and makes the trays spin to generate a centrifugal force. The forming machine 4 forms the divided bread dough 11 into a round shape or an elliptic shape by using the centrifugal force. And, the forming machine 4 forms the divided bread dough

11 into a bar shape by making the divided bread dough 11 roll on the conveyer.

Also in the forming process, if variation arises in a level of adhesion of bread dough 11, the performance of forming becomes poor. In other words, an outer edge part of the formed bread dough 12 does not become smooth. For this reason, any of the physical appearance, the flavor and the eating quality of the baked bread does not satisfy consumers, and cannot be provided to them.

(Baking process)

The formed bread dough 12 that the forming process has been performed is sent to and will be baked in baking process.

For example, an oven is used as the baking machine 4. The baking machine 4 bakes the formed bread dough 12 in order to manufacture the bread as a product. In the manufacturing process of large-scale production, it is preferable that heat is penetrated into the formed bread dough 12 evenly in the baking process.

The baking machine 4 bakes the formed bread dough 12 according to heating temperature and heating time which are preferable for a corresponding kind of bread. In this embodiment, the heating temperature and heating time are controlled by a computer program. The baking process performed by the baking machine 4 is automated.

Baked bread 13 is packaged, and delivered to a retailer. Then, it is distributed to customers.

(Solution for conventional problem) Using the liquid oil-and-fat according to the conventional technology, a part of the bread dough is easily adhered to the cutter blade of the dividing machine 2, the conveyer that sends bread dough, and the instruments of the forming machine 3 in the manufacturing process automated with such machines. Whenever the part of bread dough is adhered to it, a manufacturing line must be stopped and maintenance thereof must be done. This causes a remarkable obstacle in manufacturing efficiency. Of course, it is a severe problem in the large-scale production in which cost or freshness are strictly required.

In the manufacturing process, a metal apparatus is used especially for both of the dividing machine 2 and the forming machine 3. Bread dough having a high level of adhesion is easily adhered to the metal apparatus. For this reason, in the process of the large-scale production using the dividing machine 2 and the forming machine 3, the adhesion of the bread dough to the apparatus causes serious trouble during the

manufacturing process.

The inventor of the present invention has focused her attention on this problem, and researched a method for manufacturing, which prevents the part of bread dough from adhering to the apparatus, or related thereto. Then, the inventor has invented a method for manufacturing the bread dough by feeding the "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" into the raw materials in the kneading process.

According to the present invention, since the "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" is used for mixing into the bread dough 10, it is rare that the part of bread dough is adhered to the cutter blade in the dividing process. It is also rare that the part of the bread dough 10 is adhered to the instrument of the conveyer or the forming machine 3. For this reason, preventing the manufacturing line from being stopped due to the adhesion of the bread dough 10 to an appratus, the obstacle in the large-scale production hardly occurs. Each weight of the plurality of pieces of the divided bread dough 11 becomes even at very high accuracy. Of course, in the forming process, the form or weight of the formed bread is also even at high accuracy. In other words, the pieces of baked bread are manufactured as uniform products.

Since the part of bread dough does not adhere to the cutter blade or the surface of conveyer, the cutter or the conveyer is rarely damaged. For this reason, cleaning machines and maintenance are less necessary, and the operation efficiency can be improved all the more.

In addition, according to the present invention, without reducing the water absorption to the bread dough, the bread dough, whose level of adhesion is not too high (in other words, the bread dough does not adhere to the manufacturing machine), can be manufactured. Thus, the operation efficiency and the manufacture efficiency of the manufacturing machine can be improved. For example, when the level of the adhesion

of the bread dough needs to be lowered in order to prevent the part of bread dough from adhering to the manufacturing machine, the amount of water absorption (water content) to the bread dough may be reduced. However, when the water absorption is reduced, the baked bread becomes harder. Thus, the bread becomes not preferable as the product in the points of taste and eating quality.

In other words, according to the present invention, without changing the amount of water absorption, which gives influence on the taste and eating quality, it is possible to manufacture the bread dough having the decent level of adhesion, and the bread dough does not adhere to the manufacturing machine. (Mechanism)

The inventor of the present invention considers mechanism that the feature of "feeding the oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin to the bread dough in the kneading process" solves the above-mentioned problem that the part of the bread dough adheres, as follows. When the oil-and-fat for kneading is mixed and kneaded with raw materials, such as wheat flour, salt, sugar, and water, the following condition occurs.

In process of making bread dough from such raw materials, the oil-and-fat for kneading is dispersed into an inside of the bread dough. At this time, solid oil-and-fat at room temperature, such as margarine and butter, can be easily dispersed into the inside of bread dough evenly.

On the other hand, liquid oil-and-fat, which is liquid at room temperature, such as canola oil, corn oil, and soybean oil, can not be easily dispersed into the inside of bread dough evenly. Since it is liquid, layers of oil-and-fat are easily formed in the inside of bread dough. In other words, portions with rich oil and portion with poor oil are formed. In some cases, a lump of oil is formed in the inside of bread dough. Because of these layers and unevenness of the oil-and-fat, the level of adhesion of the bread dough becomes uneven.

Whereas, when lecithin is added to the liquid oil-and-fat, it makes the liquid oil-and-fat disperse into the bread dough entirely. As a result, the liquid oil-and-fat, which is not easily dispersed into the bread dough evenly after mixing, can be dispersed into inside of the bread dough evenly. For this reason, in the inside of bread dough, the oil-and-fat for kneading is not dispersed unevenly, and a layer of the oil-and-fat for kneading is rarely formed.

Mixing the "the oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" with the bread dough in kneading enables to manufacturing bread dough having even level of adhesion. Fig. 4 is a pattern diagram showing a case where oil-and-fat for kneading is mixed with bread dough in Embodiment of the present invention, and indicates the above-mentioned mechanism.

Fig. 4 (a) shows a state where the oil-and-fat for kneading (liquid oil-and-fat and lecithin are main ingredients) of the present invention is mixed with the bread dough. Fig. 4 (b) shows a state where liquid oil-and-fat is mixed with the bread dough. As shown in Fig. 4 (a), the "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" is considered to be dispersed into the inside of bread dough in the kneading process. On the other hand, as shown in Fig. 4 (b), in a case of only liquid oil-and-fat, it is considered that the liquid oil-and-fat is dispersed into the inside of bread dough unevenly in the kneading process. When the dispersion is uneven, since layers of the liquid oil-and-fat are formed, the level of adhesion may increase and may become uneven. In other words, a part of the bread dough may adhere to a machine.

On the other hand, as shown in Fig. 4(a), when the "oil-and-fat for kneading, comprising, as a main ingredient: liquid oil-and-fat; and lecithin" is used for the bread dough, since it is dispersed into the inside of bread dough evenly, no layer of oil-and-fat is formed, and the level of adhesion is even and lowered.

Due to such mechanism, the problem that a part of the bread dough adheres to the machine is considered to hardly occur.

In addition, when the oil-and-fat for kneading is mixed in the last kneading process, it is preferable to mix it prior to ferment process. Due to the function of lecithin, the oil-and-fat for kneading is dispersed and perpetrated into the inside of bread dough evenly. For this reason, if the mixing is performed after the ferment process, expansion of bread dough may inhibit the penetration of the oil-and-fat for kneading. If it is prior to the ferment process, such a problem does not occur.

As mentioned above, it is preferable that mixing the oil-and-fat for kneading is performed before the ferment of bread dough. Of course, since this is a matter of degree, mixing the oil-and-fat for kneading may be performed at the timing, which overlaps with the ferment process. Alternatively, the oil-and-fat for kneading may be mixed in the last kneading process to the bread dough for which preliminary ferment has been performed. This is because it is necessary to mix the oil-and-fat for kneading and various kinds of seasonings before the preliminary ferment according to a kind of bread.

Based on the consideration of the above-mentioned mechanism, the inventor of the present invention has manufactured a plurality of bread dough using a plurality of oil-and-fat for kneading, and has carried out various experiments.

(Oil-and-fat for kneading) First, oil-and-fat for kneading will now be explained.

(Liquid oil-and-fat)

As liquid oil-and-fat, canola oil, corn oil, soybean oil, etc. are used. Any kind of liquid oil-and-fat can be used. However, liquid oil-and-fat having less content of saturated fatty acid is preferable. The inventor of the present invention has chosen the liquid oil-and-fat whose content of the saturated fatty acid is less than or equal to 10 wt. %. Of course, 10 wt. % is a rough standard. Thus, the number is not especially limited to the above value.

Fig. 2 is an illustration of comparison between liquid oil-and-fat which the inventor of the present invention has chosen, and conventional solid oil-and-fat. The percentage of fatty acid, which each oil-and-fat includes, is shown in the graph.

As shown in Fig. 2, the amount of saturated fatty acid of the liquid oil-and-fat, which the inventor has chosen, is 7 wt. %, and the amount of saturated fatty acid of the conventional solid oil-and-fat is 38.8 wt. %. When the liquid oil-and-fat is thus chosen as the oil-and-fat for kneading, the amount of saturated fatty acid of the manufactured bread can be reduced. The bread with the consideration of health is manufactured as a result. (Lecithin)

As lecithin, lecithin derived from at least one of soybean and yolk is used. It is not especially limited to the above-mentioned lecithin. As long as it has function of lecithin, anything can be used, for example, an ordinary emulsifying agent.

(Manufacture of oil-and-fat for kneading) Oil-and-fat for kneading is manufactured by mixing lecithin with liquid oil-and-fat.

First, lecithin is added to liquid oil-and-fat. Then, they are stirred by using a whisk etc. at room temperature. It is enough to stir them lightly.

Here, it is preferable that the amount of added addition of the lecithin is roughly 3 wt. % to 6 wt. % based on the entire oil-and-fat for kneading.

The oil-and-fat for kneading manufactured thus is liquid, and also has the very little amount of saturated fatty acid and the amount of trans-fatty acid, which are concerned to give serious influence on health.

Fig. 3 is an illustration of comparison between some kinds of trans-fatty acid. As shown in Fig. 3, the manufactured oil-and-fat for kneading has the very little amount of trans-fatty acid comparing to margarine on sale, which is an example of the conventional solid oil-and-fat.

Thus, the oil-and-fat for kneading in the present embodiment has the very little amount of saturated fatty acid and the amount of trans-fatty acid, which are concerned to give serious influence on health. In other words, the oil-and-fat for kneading has preferable consideration of health; therefore, the bread using the oil-and-fat for kneading has consideration of health.

(Practical example and comparative example)

Next, experimental results, which the inventor of the present invention has carried out, are explained.

In the present embodiment, the experiment has been carried out by defining "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" as a practical example, and conventional oil-and-fat for kneading comprising only solid oil-and-fat, and oil-and-fat for kneading comprising only liquid oil-and-fat as comparative examples.

In addition, in the practical example, the experiment has been carried out by using a plurality of examples whose amounts of added lecithin based on the oil-and-fat for kneading differs from each other. The inventor of the present invention confirmed the method for manufacturing, which does not cause the problem occurred in the conventional technology, according the mechanism considered by the inventor.

Table 1 is a table indicating a recipe of raw materials including the oil-and-fat for kneading regarding the practical examples and the comparative examples.

[Table 1]

oi l-and-fat was added during kneading material CE.= comperative example P. E. = practical example

A compounding ratio shown in Table 1 is expressed by a notation called "baker's percent (hereinafter, "baker's %")", which an amount of flour (strong flour in Table 1) is considered as 100 wt. %. In addition, the same compounding ratio of raw materials other than the oil-and-fat for kneading is used in both the comparative examples and the practical examples.

As clearly shown in Table 1, main materials, which are other than the oil-and-fat for kneading, are as follows: strong flour is 100 baker's %; very-refined sugar is 15 baker's %; salt is 0.8 baker's %; egg is 15 baker's %; yeast is 6 baker's %; improving agent is 1.3 baker's %; skim milk is 3 baker's %; and water is 48 baker's %.

In each of comparative examples 1 and 2, and the practical examples 1-4, different ingredient and/or a corresponding compounding ratio of the oil-and-fat for kneading is added to these main materials.

Compounding of the oil-and-fat for kneading of each example will now be

explained in the following.

(Comparative example 1)

The conventional solid oil-and-fat is used in the comparative example 1. As clearly shown in Table 1, the solid oil-and-fat is 10 baker's %. The solid oil-and-fat is, for example, butter, margarine, shortening, and fat spread.

(Comparative example 2)

The oil-and-fat for kneading that is composed of only liquid oil-and-fat is used in the comparative example 2. As clearly shown in Table 1, the liquid oil-and-fat of 8 baker's % is compounded.

Any of canola oil, corn oil, soybean oil, safϊlower oil, and rape seed oil, may be used as the liquid oil-and-fat.

(Practical example 1)

Practical examples 1-4 are examples in which the "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin" is used. The compounding ratio of lecithin is changed for every practical example.

In the practical example 1, the lecithin of 2 wt. % is added based on the oil-and-fat for kneading.

(Practical example 2) In the practical example 2, the lecithin of 3 wt. % is added based on the oil-and-fat for kneading.

(Practical example 3)

In the practical example 3, the lecithin of 6 wt. % is added based on the oil-and-fat for kneading. (Practical example 4)

In the practical example 4, the lecithin of 10 wt. % is added based on the oil-and-fat for kneading.

According to the above-mentioned compounding of raw materials, bread dough is manufactured, and baking the bread dough is further performed. Then, each comparison is performed.

Table 2 shows the comparison result.

[Table 2]

C E. = comperat i ve examp l e P. E. = pract i ca l examp l e

Comparison of each example was performed by comparing each following item, respectively.

(Comparison of level of adhesion) The inventor of the present invention measured each level of adhesion of bread dough in the comparative examples 1 and 2, and the practical examples 1-4.

The level of adhesion was measured by using a rheometer ("CR-500DX" produced by Sun Scientific Co., Ltd.). In order to measure a level of adhesion, first, an adapter of the rheometer was pressed to bread dough, which was stored in a container, with 2 Newton (N). Then, force, which the bread dough adhered to the adapter has pulled, was measured. At this time, the adapter was pressed into the bread dough for 3 seconds.

The level of adhesion is shown in a unit of Newton (N).

Higher this value means that the level of adhesion is higher. If the level of adhesion is too high, the problem, which the part of the bread dough adheres to an instrument or a conveyer in the manufacturing process and a manufacturing line must be stopped, occurs similar to the conventional technology. The experience of manufacturing process indicates that the above-mentioned problem may easily occur when the level of adhesion exceeds approximately a value "IN".

(Comparison of softness of baked bread)

The inventor of the present invention measured softness of baked bread in each of the comparative examples 1 and 2, and the practical examples 1-4. Softness is a very important element in eating quality for consumers who tend to like bread having the high level of softness.

The inventor measured softness of bread by using the rheometer. In order to measure the softness of bread, the instrument is inserted into the baked bread at predetermined pressure. The softness of bread is determined according to the inserted length. For this reason, the softness is expressed by a unit of "mm (millimeter)", which is the inserted length of the instrument. Thus, Table 2 indicates that bread having longer inserted length is softer than bread having shorter inserted length. In Table 2, the length of insertion is the results of softness of each example. For example, the softness on the first day of the comparative example 1 is 13.6mm.

In addition, bread, which is manufactured in the large-scale production, needs to be considered that it may stay on a shelf in a store for several days. Even if the bread stays on the shelf for several days, it is preferable that the bread keeps the quality and eating quality thereof. For this reason, softness of bread on both the first day and the third day after manufactured were measured.

(Comparison of volume of baked bread)

The inventor of the present invention measured volume of baked bread in each of the comparative examples 1 and 2, and the practical examples 1-4.

Bread, which has larger volume, is baked puffily. Thus, it is considered that both of the taste and eating quality are better. In order to measure volume of bread, baked bread and a small object (such as a rape seed) are filled in a box having a predetermined size, and then the amount of the small object is measured.

In Table 2, volume of bread is expressed by ml (milliliter). Bread having a larger value has larger volume of bread. (Comparison of L- value of baked bread)

The inventor of the present invention measured an L- value of baked bread in each of the comparative examples 1 and 2, and the practical examples 1-4.

An L-value indicates a color of inner layer of baked bread, and especially is used as a reference indicating whiteness of the inner layer. Bread having a larger value of L-value has a whiter inner layer. It is considered that bread having a whiter inner layer is better. For this reason, bread having larger L-value is better bread.

(Sensory evaluation)

Finally, the inventor of the present invention performed sensory evaluation of baked bread in each of the comparative examples 1 and 2, and the practical examples 1-4. In order to perform sensory evaluation, a plurality of experimenters eats baked bread, and judge taste and eating quality subjectively.

In Table 2, results of the sensory evaluation are expressed by "fairly good", "good", and "bad" in this order. In addition, the sensory evaluation is performed by taking the taste and eating quality of the comparative example 1 as the reference, and evaluating the other examples.

Based on the above-mentioned measurement, the results of the comparative examples 1 and 2 and the practical examples 1-4 are explained in the following.

(Comparative example 1)

In the comparative example 1, bread dough and bread were manufactured with the compounding of the conventional technology, that is, the solid oil-and-fat is used. The measurement result as mentioned above is shown in Table 2. As clearly shown in Table 2, in the comparative example 1 using the solid oil-and-fat, the level of adhesion is a value "0.843N", which is a normal value. From the experience of the manufacturing process, in this level of adhesion, the part of the bread dough does not adhere to an instrument or a conveyer used during the manufacturing process. Moreover, regarding the softness, the bread of the comparative example 1 maintains enough softness on both of the first and third days. Regarding the L-value, there is no big difference among the comparative example 2, and the practical examples 1-4. However, the volume is slightly smaller.

Since solid oil-and-fat, such as margarine and butter (or shortening, fat spread, etc.), is used, the taste remains being too rich. In addition, regarding the sensory evaluation, since this comparative example 1 is the reference, the result is "good". The sensory evaluation in the other examples is judged using this comparative example 1 as the reference.

Since the conventional solid oil-and-fat is used in the comparative example 1, the adhesion of bread dough in the automated manufacturing line does not occur; however, it does not consider health. Moreover, in a case of the solid oil-and-fat, it is necessary to cut the large piece of solid oil-and-fat by hand in measuring process. Thus, it may give negative effects on the automation of manufacturing line and the accuracy of measurement. (Comparative example 2)

In comparative example 2, bread dough and bread were manufactured by using liquid oil-and-fat that does not contain lecithin. The measurement result as mentioned

above is shown in Table 2.

As clearly shown in Table 2, the level of adhesion is a value "1.156", which is a fairly large value. As clearly said from this large value, the liquid oil-and-fat, which does not contain the lecithin, makes a layer of oil-and-fat, and increases the level of adhesion. For this reason, in the automated manufacturing process, the part of the bread dough may adhere to a machine or a conveyer.

Moreover, since the level of adhesion is high, the volume of bread after baking is small comparing to the other examples. From these facts, the taste and eating quality are not satisfied. Thus, in the sensory evaluation, the lowest rank of "bad" is given to the comparative example 2.

Unlike the solid oil-and-fat used in the comparative example 1, since the liquid oil-and-fat contains less saturated fatty acid and trans-fatty acid as shown in Fig. 2 and

Fig. 3, it can be said that the consideration of health is satisfied. However, in the manufacturing process of bread in mechanized large-scale production, the bread dough may adhere to the machine or the conveyer. In such case, the manufacturing line must be stopped. In addition, it is necessary to provide invariable taste and eating quality as much as possible in large-scale production. Thus, unsatisfied taste and eating quality are fatal in a large supply (if it is a small shop, a degree of kneading or baking can be devised each time by craftsmanship, but it is impossible for a bread factory that manufactures products evenly in large-scale production).

For this reason, although the consideration of health is satisfied in the comparative example 2, in which the solid oil-and-fat is changed to the liquid oil-and-fat, it does not fit for manufacturing bread in mechanized large-scale production which is mainly performed by automatic process. (Practical example 1)

In a practical example 1, bread dough and bread were manufactured by using oil-and-fat for kneading comprises, as essential ingredients: liquid oil-and-fat; and

lecithin of 2 wt. % based on the oil-and-fat for kneading. The above-mentioned measurement result is shown in Table 2.

As clearly shown in Table 2, the level of adhesion of the bread dough is a value

"1.088N". The value is smaller than that of the comparative example 2, but is still a large value. Since the liquid oil-and-fat is spread into the inside of the bread dough by adding the lecithin to the liquid oil-and-fat, the level of adhesion is fallen comparing to a case of only the liquid oil-and-fat. As clearly shown in the practical examples 2-4, the level of adhesion falls when the rate of content for the lecithin increases. However, the mixture of lecithin of 2 wt. % is considered that it does not make the level of adhesion lower enough.

There is no big difference in the softness of the baked bread (both of the first and third days) comparing to the other examples. However, comparing the softness between the first day and the third day, the softness of the third day is greatly decreased.

This is because the level of adhesion is high; thus, it is a demerit as a product. Regarding the L-value, there is no big difference comparing to the other examples.

Because of factors, such as the high level of adhesion and the large decrease of softness, the lowest rank of "bad" is given in the sensory evaluation (in the views of taste and eating quality). When considering the comparative example 2 and the practical examples 1, by adding lecithin to liquid oil-and-fat, the level of adhesion of bread dough can be lowered. The mechanism considered by the inventor, which the level of adhesion of bread dough is lowered by the effect of lecithin making liquid oil-and-fat spread into the inside of bread dough, is supported. Thus, it is proved. However, the bread dough with poor lecithin cannot reduce the level of adhesion enough, and is not suitable for the manufacture of bread in mechanized large-scale production.

As same as the comparative example 2, comparing to a small shop, which has various kinds of craftwork ideas, it is difficult for a bread factory manufacturing even products in large-scale to correspond to it.

(Practical example 2) In a practical example 2, bread dough and bread are manufactured by using oil-and-fat for kneading comprises, as essential ingredients: liquid oil-and-fat; and lecithin of 3 wt. % based on the oil-and-fat for kneading. The above-mentioned measurement result is shown in Table 2.

As clearly shown in Table 2, the level of adhesion of the bread dough is a value "0.953N". The value is fully lower than that of the comparative example 2 and the practical example 1. This level of adhesion does not give any problems in manufacture by an automated manufacturing line. In other words, according to the mechanism considered by the inventor, the lecithin has a function for dispersing the liquid oil into the bread dough. Since the content of the lecithin is 3 wt. %, it is indicated that the function is enough for the manufacturing line in the mechanized large-scale production.

Regarding the softness, the reduction of level of softness from the first day to third day is smaller than that of the practical example 1. For this reason, soft eating quality is maintained for a long period of time.

Since the volume is sufficient size comparing to the comparative example 2, the bread is puffily baked. Regarding the L-value, there is no big difference comparing to the other examples.

Since the level of adhesion is low, a good result was brought in all of the softness, the volume, and the L-value, the highest rank of "fairly good" was given in the sensory evaluation. When bread dough is manufactured by using the oil-and-fat for kneading in the practical example 2, since the level of adhesion is low, there is no problem in the mechanized large-scale production. In addition, the quality of baked bread is also high.

Thus, the oil-and-fat for kneading in the practical example 2 is preferable for manufacturing bread having even quality in the mechanized large-scale production which can hardly reflect craftsmanship to bread. In other words, the method for manufacturing using the oil-and-fat for kneading in the practical example 2 is preferable for manufacturing bread in the mechanized large-scale production.

(Practical example 3)

In a practical example 3, bread dough and bread were manufactured by using oil-and-fat for kneading comprises as essential ingredients: liquid oil-and-fat; and lecithin of 6 wt. % based on the oil-and-fat for kneading. The above-mentioned measurement result is shown in Table 2.

As clearly shown in Table 2, the level of adhesion of the bread dough is a value "0.859N". The value is fully lower than that of the comparative example 2 and the practical example 1. This level of adhesion does not give any problems in manufacture by an automated manufacturing line. In other words, according to the mechanism considered by the inventor, the lecithin has a function for dispersing the liquid oil into the bread dough. Since the content of the lecithin is 6 wt. %, it is indicated that the function is enough for the manufacturing line in the mechanized large-scale production.

Regarding the softness, the reduction of level of softness from the first day to third day is smaller than that of the practical example 1. For this reason, soft eating quality is maintained for a long period of time.

Since the volume is sufficient size comparing to the comparative example 2, the bread is puffily baked. Regarding the L-value, there is no big difference comparing to the other examples.

Since the level of adhesion is low, a good result was brought in all of the softness, the volume, and the L-value, the highest rank of "fairly good" was given in the sensory evaluation.

When bread dough is manufactured by using the oil-and-fat for kneading in the

practical example 3, since the level of adhesion is low, there is no problem in the mechanized large-scale production. In addition, the quality of baked bread is also high. Thus, the oil-and-fat for kneading in the practical example 3 is preferable for manufacturing bread having even quality in the mechanized large-scale production which can hardly reflect craftsmanship to bread. In other words, the method for manufacturing using the oil-and-fat for kneading in the practical example 3 is preferable for manufacturing bread in the mechanized large-scale production.

In addition, the measurement result of the practical example is almost same as that of the practical example 2. Thus, it is considered that these examples have the almost same effect. For this reason, as mentioned later, it is considered that it is preferable to use the liquid oil-and-fat included in the range between the practical example 2 to the practical example 3 for the manufacture of bread in mechanized large-scale production.

(Practical example 4) In a practical example 4, bread dough and bread were manufactured by using oil-and-fat for kneading comprises, as essential ingredients: liquid oil-and-fat; and lecithin of 10 wt. % based on the oil-and-fat for kneading. The above-mentioned measurement result is shown in Table 2.

As clearly shown in Table 2, the level of adhesion of the bread dough is a value "0.830N". The value is the lowest among the comparative examples 1 and 2, and the practical examples 1-4. This level of adhesion does not give any problems in manufacture by an automated manufacturing line. In other words, according to the mechanism considered by the inventor, the lecithin has a function for dispersing the liquid oil into the bread dough. Since the content of the lecithin is 10 wt. %, it is indicated that the function is enough for the manufacturing line in the mechanized large-scale production.

Regarding the softness, the volume, and the L-value, there is no big difference

comparing to the other examples.

However, the lowest rank of "bad" is given in the sensory evaluation. Since the content of the lecithin increased, "harsh taste", which the lecithin possesses, is increased. For this reason, when the content of the lecithin is increased too much, it gives serious influence on taste and eating quality.

In an experiment of the inventor including the comparative examples 1 and 2, and the practical examples 1-4, considering the level of adhesion, it is preferable that the content of lecithin is 3-10 wt. % based on the oil-and-fat for kneading. Furthermore, considering the level of adhesion, and taste and eating quality of the baked bread, it is preferable that the content of lecithin is 3-6 wt. % based on the oil-and-fat for kneading.

This results in supporting the mechanism considered the inventor objectively. Including lecithin lets liquid oil-and-fat spread into bread dough entirely, and suppresses a level of adhesion of bread dough. Consequently, in the bread manufactured in the mechanized large-scale production that requires manufacture time, cost, and even quality, it is possible to suppress the liquid oil-and-fat having the lower saturated fatty acid and trans-fatty acid which are concerned to give serious influence on health.

By using the oil-and-fat for kneading comprising liquid oil-and-fat as an essential ingredient in this range of percentage, it is possible to realize the manufacture of bread in mechanized large-scale production while considering the influence on automation and health.

In addition, unavoidable commixture may be included in the oil-and-fat for kneading. Moreover, various ingredients necessary to improve scent or taste other than the liquid oil-and-fat and lecithin and the diglycerol fatty acid ester also may be added.

In addition, the present invention may be realized as a method for manufacturing bread in mechanized large-scale production, or may be realized as an apparatus for the same. Furthermore, the present invention may be realized by

"oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and

lecithin", and bread, which is manufactured by the apparatus for manufacturing bread in the mechanized large-scale production.

The method for manufacturing bread and the apparatus for the same may further include other elements according to situations of the factory. Structures and specifications of the kneading machine and the dividing machine may be also selected according to the manufacture line.

(Modification of an oil-and-fat for kneading)

Moreover, in the oil-and-fat for kneading used for the present invention, the same effect can be acquired by using diglycerol fatty acid ester instead of lecithin. The oil-and-fat for kneading, based on such a modified example, comprises, as essential ingredients: liquid oil-and-fat; and diglycerol fatty acid ester.

Diglycerol fatty acid ester is one of the emulsifying agents. By mixing the oil-and-fat for kneading, which comprises as essential ingredients: liquid oil-and-fat; and the diglycerol fatty acid ester, into bread dough, it is possible to reduce trans-fatty acid and saturated fatty acid, which are concerned to. give serious influence on health. In addition, also in mechanized large-scale production, adhesion of bread dough to the edge of a dividing machine is prevented.

Regarding the oil-and-fat for kneading that comprises as essential ingredients: liquid oil-and-fat; and diglycerol fatty acid ester, the inventor of the present invention experimented. The result of the experiment, which the inventor performed, will now be explained in the following.

"Oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and diglycerol fatty acid ester", which is the modified example of the present invention, is let as a practical example in the experiment. Oil-and-fat for kneading, which uses each of "propylene glycol fatty acid ester" and "biacetyl dihydroxysuccinic acid monoglyceride" that is an emulsifying agent similar to the diglycerol fatty acid ester known in documents, is let as a comparative example.

There are four practical examples 5-8 comprising different content rates of diglycerol fatty acid ester. There are two comparative examples 3 and 4. The propylene glycol fatty acid ester is used in the comparative example 3. The biacetyl dihydroxysuccinic acid monoglyceride is used in the comparative example 4.

Table 3 shows the compounding ratios of raw material of bread dough including the oil-and-fat for kneading in the practical examples 5-8 and the comparative examples 3 and 4. Similar to Table 1, the compounding ratio shown in Table 3 is expressed by "baker's %", which an amount of flour (strong flour in Table 3) is considered as 100 wt. %.

[Table 3]

G. E. = comperati ve examp le P. E. = practica l examp l e

In the practical examples 5-8 and the comparative examples 3 and 4, as clearly shown in Table 3, main materials other than the oil-and-fat for kneading are as follows: strong flour is 100 baker's %; very-refined sugar is 15 baker's %; salt is 0.8 baker's %; egg is 15 baker's %; yeast is 6 baker's %; improving agent is 1.3 baker's %; skim milk is 3 baker's %; and water is 48 baker's %.

In each of the practical examples 5-8 and the comparative examples 3 and 4,

different ingredients and compounding ratios are added to the oil-and-fat for kneading.

In the following, compounding of the oil-and-fat for kneading of each example will now be explained.

(Comparative example 3) In the comparative example 3, the oil-and-fat for kneading is 8 baker's %.

Furthermore, the oil-and-fat for kneading of the comparative example 3 includes the propylene glycol fatty acid ester of 6 wt. % based on the oil-and-fat for kneading.

Any of canola oil, corn oil, soybean oil, safflower oil, rape seed oil, and so on may be used as the liquid oil-and-fat. (Comparative example 4)

In a comparative example 4, the oil-and-fat for kneading is 8 baker's %. Furthermore, the oil-and-fat for kneading of the comparative example 4 includes the biacetyl dihydroxysuccinic acid monoglyceride of 6 wt. % based on the oil-and-fat for kneading. Next, practical examples are explained.

(Practical example 5)

In a practical example 5, the oil-and-fat for kneading is 8 baker's %. Furthermore, the oil-and-fat for kneading of the practical example 5 includes the diglycerol fatty acid ester of 0.5 wt. % based on the oil-and-fat for kneading. (Practical example 6)

In a practical example 6, the oil-and-fat for kneading is 8 baker's %. Furthermore, the oil-and-fat for kneading of the practical example 6 includes the diglycerol fatty acid ester of 2 wt. % to the oil-and-fat for kneading.

(Practical example 7) In the practical example 7, the oil-and-fat for kneading is 8 baker's %.

Furthermore, the oil-and-fat for kneading of the practical example 7 includes the diglycerol fatty acid ester of 6 wt. % based on to the oil-and-fat for kneading.

(Practical example 8)

In a practical example 8, the oil-and-fat for kneading is 8 baker's %. Furthermore, the oil-and-fat for kneading of the practical example includes the diglycerol fatty acid ester of 10 wt. % based on the oil-and-fat for kneading. According to the above-mentioned compounding of raw materials, bread dough was manufactured and baked. Then, comparison of the baked bread was performed.

Table 4 shows the comparison result.

[Table 4]

In the comparison of each example, each following item was compared respectively.

(Comparison of level of adhesion)

The inventor of the present invention measured the level of adhesion of bread dough in each of the practical examples 5-8 and the comparative examples 3 and 4.

The degree of adhesion was measured using the rheometer ("CR-500DX" by Sun Scientific Co., Ltd.). In order to measure a level of adhesion, first, an adapter of the rheometer was pressed to bread dough, which was in a container, with 2 Newton (N).

Then, force, which the bread dough adhered to the adapter has pulled, was measured. At this time, the adapter was pressed to the bread dough for 3 seconds.

The level of adhesion is shown considering Newton (N) as a unit. Higher this value means that the level of adhesion is higher. If the level of adhesion is high, the problem, which the part of the bread dough adheres to an instrument or a conveyer in the manufacturing process and a manufacturing line is stopped, occurs similar to the conventional technology.

From the experience of manufacturing process, when the level of adhesion exceeds approximately a value "IN", the above-mentioned problem may easily occur.

(Comparison of softness of baked bread)

The inventor of the present invention measured softness of baked bread in each of the practical examples 5-8 and the comparative examples 3 and 4. Softness is a very important element in eating quality for consumers who tend to like bread having the high level of softness.

The inventor measured softness of bread by using the rheometer.

In order to measure the softness of bread, the instrument is inserted into the baked bread at predetermined pressure. The length of insertion measures the softness of bread. For this reason, softness is expressed by a unit of "mm (millimeter)", which is the length of insertion of the instrument. Thus, Table 4 indicates that bread having longer insertion is softer than bread having shorter insertion. In Table 4, the length of insertion is the results of softness of each example. For example, the softness on the first

day of the comparative example 3 is 13.1mm.

In addition, bread, which is manufactured in the large-scale production, needs to be considered that it may stay on a shelf in a store for several days. Even if the bread stays on the shelf for several days, it is preferable that the quality and eating quality are maintained.

For this reason, softness of bread on both of the first day and the third day after manufactured were measured.

(Comparison of volume of baked bread)

The inventor of the present invention measured volume of baked bread in each of the practical examples 5-8 and the comparative examples 3 and 4.

Bread, which has larger volume, is baked puffily. Thus, it is considered that both of the taste and eating quality are better.

In order to measure volume of bread, baked bread and a small object (such as a rape seed) are filled in a box having a predetermined size, and then the amount of the small object is measured.

In Table 4, volume of bread is expressed by ml (milliliter). Bread having a larger value has larger volume of bread.

(Comparison of L- value of baked bread)

The inventor of the present invention measured an L- value of baked bread in each of the practical examples 5-8 and the comparative examples 3 and 4.

An L-value indicates a color of inner layer of baked bread, especially a reference indicating whiteness of the inner layer. Bread having a larger value of L-value has a whiter inner layer. It is considered that bread having a whiter inner layer is better. For this reason, bread having larger L-value is better bread. (Sensory evaluation)

Finally, the inventor of the present invention performed sensory evaluation of baked bread in each of the practical example 5-8, and the comparative examples 3 and 4.

In order to perform sensory evaluation, a plurality of experimenters eats baked bread, and judge taste and eating quality subjectively.

In Table 4, results of the sensory evaluation are expressed by "fairly good", "good", and "bad". In addition, the sensory evaluation is performed by taking the taste and eating quality of the comparative example 3 as the reference, and evaluating the other examples.

Based on the above-mentioned measurement, the results of the practical example 5-8 and the comparative examples 3 and 4 are explained in the following.

(Comparative example 3) In a comparative example 3, bread dough and bread were manufactured by using oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and propylene glycol fatty acid ester. The measurement result is shown in Table 4.

As clearly shown in Table 4, in the comparative example 3 using the propylene glycol fatty acid ester, the level of adhesion is a value "0.89N". From the experience of the manufacturing process, in this level of adhesion, the part of the bread dough does not adhere to an instrument or a conveyer used during the manufacturing process. Even if the propylene glycol fatty acid ester, which is one of the emulsifying agents, is used, the level of adhesion is not too high.

However, regarding the softness, the bread of the comparative example 3 is not as soft as that of the practical examples 6-8 on both of the first and third days.

Comparing to the practical examples 6-8, the result of the sensory evaluation is poorer.

Regarding the L-value and the volume, there is no big difference comparing to the practical examples 5-8.

Thus, although the emulsifying agent of "propylene glycol fatty acid ester", which has been used conventionally, can solve the problem of adhesion of bread dough to a machine in the large-scale production, improving appearance of the baked bread is inadequate.

(Comparative example 4)

In a comparative example 4, bread dough and bread were manufactured by using oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and biacetyl dihydroxysuccinic acid monoglyceride. The measurement result is shown in Table 4.

As clearly shown in Table 4, the level of adhesion of the bread dough is a value "0.91N". Similar to the comparative example 3, if bread dough has this level of adhesion, the bread dough does not adhere to a machine at the time of large-scale production. Regarding the volume and the L-value, there is no big difference comparing to the practical examples 5-8.

However, regarding the softness, the bread of the comparative example 4 has a worse result comparing to the practical examples 6-8. In addition, regarding the sensory evaluation, the result is worse than that of the practical examples 6-8. Thus, although the emulsifying agent of "biacetyl dihydroxysuccinic acid monoglyceride", which has been used conventionally, can solve the problem of adhesion of bread dough to a machine in the large-scale production, improving appearance of the baked bread is inadequate.

(Practical example 5) In a practical example 5, bread dough and bread were manufactured by using oil-and-fat for kneading, in which diglycerol fatty acid ester of 0.5 wt. % based on the oil-and-fat for kneading is added. The result is shown in Table 4.

As clearly shown in Table 4, the level of adhesion of bread dough in the practical example 5 is a value "0.88N", which is an enough value and not too large. In this level of adhesion, the part of the bread dough does not adhere to a machine during the large-scale production.

The volume and L-value of bread in the practical example 5 are also enough.

On the other hand, the softness and the sensory evaluation of the practical example 5 are inferior to that of the practical examples 6-8.

When the liquid oil and the diglycerol fatty acid ester as the emulsifying agent are used in the oil-and-fat for kneading, the bread dough does not adhere to a machine at the time of large-scale production. However, the oil-and-fat for kneading, in which the amount of additive is 0.5 wt. %, does not help improving the appearance of the baked bread adequately.

(Practical example 6)

In a practical example 6, bread dough and bread were manufactured by using oil-and-fat for kneading, in which diglycerol fatty acid ester of 2 wt. % based on the oil-and-fat for kneading is added. The result is shown in Table 4.

As clearly shown in Table 4, the level of adhesion of bread dough is a value "0.8 IN". In this level of adhesion, the part of the bread dough does not adhere to a machine during the large-scale production. For this reason, the oil-and-fat for kneading is preferable for large-scale production. Moreover, since the liquid oil-and-fat is mainly comprised, there is less saturated fatty acid and trans-fatty acid which are concerned to give serious influence on health

As clearly shown in Table 4, the softness, the L-value, and the sensory evaluation are all excellent; thus, it indicates that the baked bread is very delicious. Regarding the softness, the bread maintains enough softness on both of the first and third days. It can be said that the value of product is high. The highest rank of "fairly good" is given in the sensory evaluation.

Thus, the bread dough and bread manufactured by using oil-and-fat for kneading, in which the diglycerol fatty acid ester of 2 wt. % based on the oil-and-fat for kneading is added, can realize all of consideration of health, taste, and easiness of large-scale production.

As explained above, the oil-and-fat for kneading in the practical example 6 is

preferable for manufacturing bread having even quality in the mechanized large-scale production which can hardly reflect craftsmanship to bread. In other words, the method for manufacturing using the oil-and-fat for kneading in the practical example 6 is preferable for manufacturing bread in the mechanized large-scale production. (Practical example 7)

In a practical example 7, bread dough and bread were manufactured by using oil-and-fat for kneading, in which diglycerol fatty acid ester of 6 wt. % based on the oil-and-fat for kneading is added. The above-mentioned measurement result is shown in Table 4. As clearly shown in Table 4, the level of adhesion of bread dough is a value

"0.78N". In this level of adhesion, the part of the bread dough does not adhere to a machine during the large-scale production. For this reason, the oil-and-fat for kneading is preferable for large-scale production. Moreover, since the liquid oil-and-fat is mainly comprised, there is less saturated fatty acid and trans-fatty acid which are concerned to give serious influence on health.

As clearly shown in Table 4, the softness, the L-value, and the sensory evaluation are all excellent; thus, it indicates that the baked bread is very delicious. Regarding the softness, the bread maintains enough softness on both of the first and third days. It can be said that the value of product is high. The highest rank of "fairly good" is given in the sensory evaluation.

Thus, the bread dough and bread manufactured by using oil-and-fat for kneading, in which diglycerol fatty acid ester of 6 wt. % based on the oil-and-fat for kneading is added, can realize all of consideration of health, taste, and easiness of large-scale production. As explained above, the oil-and-fat for kneading in the practical example 7 is preferable for manufacturing bread having even quality in the mechanized large-scale production which can hardly reflect craftsmanship to bread. In other words, the method

for manufacturing using the oil-and-fat for kneading in the practical example 7 is preferable for manufacturing bread in the mechanized large-scale production. (Practical example 8)

In a practical example 8, bread dough and bread were manufactured by using oil-and-fat for kneading, in which diglycerol fatty acid ester of 10 wt. % based on the oil-and-fat for kneading is added. The above-mentioned measurement result is shown in Table 4.

As clearly shown in Table 4, the level of adhesion of bread dough is a value "0.76N". In this level of adhesion, the part of the bread dough does not adhere to a machine during the large-scale production. For this reason, the oil-and-fat for kneading is preferable for large-scale production. Moreover, since the liquid oil-and-fat is mainly comprised, there is less saturated fatty acid and trans-fatty acid which are concerned to give serious influence on health. As clearly shown in Table 4, the softness, the L-value, and the sensory evaluation are all excellent; thus, it indicates that the baked bread is very delicious. Regarding the softness, the bread maintains enough softness on both of the first and third days. It can be said that the value of product is high. The highest rank of "fairly good" is given in the sensory evaluation. The bread dough and bread manufactured by using oil-and-fat for kneading, in which the diglycerol fatty acid ester of 10 wt. % based on the oil-and-fat for kneading is added, can realize all of consideration of health, taste, and easiness of large-scale production.

As explained above, the oil-and-fat for kneading in the practical example 8 is preferable for manufacturing bread having even quality in the mechanized large-scale production which can hardly reflect craftsmanship to bread. In other words, the method for manufacturing using the oil-and-fat for kneading in the practical example 8 is

preferable for manufacturing bread in the mechanized large-scale production.

As clearly explained by using the practical examples 5-8, the oil-and-fat for kneading, in which the diglycerol fatty acid ester is added to the liquid oil, is preferable for manufacturing bread in the mechanized large-scale production. This is the same as that of the case where the lecithin is added to the liquid oil-and-fat. As shown in the results of the practical examples 5-8, it is preferable that the diglycerol fatty acid ester of 2-10 wt. % based on the oil-and-fat for kneading is added. As clearly shown in the practical example 5, taste is not good with the diglycerol fatty acid ester of less than 2 wt. %. Similar to the oil-and-fat for kneading in which lecithin is added to liquid oil-and-fat, the oil-and-fat for kneading, in which diglycerol fatty acid ester is added to the liquid oil-and-fat, is preferable for the method for manufacturing and the apparatus for manufacturing used in the mechanized large-scale production. In addition, the oil-and-fat for kneading, in which diglycerol fatty acid ester is added to the liquid oil-and-fat, is preferable for bread manufactured in the mechanized large-scale production.

In addition, unavoidable commixture may be included in the oil-and-fat for kneading. Moreover, various ingredients necessary to improve scent or taste other than the liquid oil-and-fat and lecithin and the diglycerol fatty acid ester also may be added. In addition, the present invention may be realized as a method for manufacturing bread in mechanized large-scale production, or may be realized as an apparatus for the same. Furthermore, the present invention may be realized by "oil-and-fat for kneading comprising, as a main ingredient: liquid oil-and-fat; and lecithin", and bread, which is manufactured by the apparatus for manufacturing bread in the mechanized large-scale production.

The method for manufacturing bread and the apparatus for the same may further include other elements according to situations of the factory. Structures and

specifications of the kneading machine and the dividing machine may be also selected according to the manufacture line.

In cases where unavoidable impurities and other ingredients are included in the oil-and-fat for kneading in order to improve eating quality, taste, and easiness of manufacture, the effect of the present invention can be obtained, and the present invention includes such cases.

The compounding ratio and materials indicated in the comparative examples and practical examples are mere examples; thus, they can be changed according kinds of bread to be manufactured. The present invention further includes foods such as cakes and desserts utilizing the bread according to the present invention.

According to the present invention, in the bread to be manufactured in the mechanized large-scale production, the trans-fatty acid and saturated fatty acid, which are concerned to give serious influence on health, can be reduced. Even when the liquid oil-and-fat for kneading reducing the trans-fatty acid and saturated fatty acid is used, it is possible to prevent the bread dough from adhering to the blade of dividing machine, and improve the accuracy of equalizing weight and size of bread dough to be divided in the dividing process of the mechanized large-scale production. As a result, it is possible to realize manufacturing bread in mechanized large-scale production, thereby delivering the even bread to consumers.

Moreover, since the solid oil-and-fat is not used, there is a merit of automating measurement by hand.

Although the oil-and-fat for kneading with consideration of health is used, trouble in the dividing process hardly occurs. In the baked bread, all of eating quality, taste and appearance are improved. Overall, it is possible to manufacture a product, which is well-balanced in consideration of health, cost performance in large-scale production, and taste.

Having described preferred embodiments of the invention with reference to the accompanying drawings, it is to be understood that the invention is not limited to those precise embodiments, and that various changes and modifications may be effected therein by one skilled in the art without departing from the scope or spirit of the invention as defined in the appended claims.

Industrial Applicability

The present invention is preferably used in a field of manufacturing bread with consideration of health in manufacture of bread in mechanized large-scale production, and fields related thereto.