CN102326596B - Oil and fat composition - Google Patents
Oil and fat composition Download PDFInfo
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- CN102326596B CN102326596B CN201110164557.5A CN201110164557A CN102326596B CN 102326596 B CN102326596 B CN 102326596B CN 201110164557 A CN201110164557 A CN 201110164557A CN 102326596 B CN102326596 B CN 102326596B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to an oil and fat composition. The oil and fat composition contains 1% to 60% by mass of monoacylglycerol and 5% to 60% by mass of diacylglycerol, wherein unsaturated monoacylglycerol contained in the monoacylglycerol accounts for 0.045 to 0.5 of the monoacylglycerol by mass, as the total content of the monoacylglycerol is 1.
Description
Technical field
The present invention relates to fat or oil composition.
Background technology
Conventionally, the baking goods taking Bread and Pastries as representative makes through charging-kneading-fermentation-secondary fermentation-moulding-baking oven-operations such as baking.The Bread and Pastries major part of selling on market is produced in a large number by the production line of factory, but in such mass production method, because the load mechanically that bread blank is applied is large, thereby easily damages blank, thereby restricted the quality of bread.Conventionally, the quality of Bread and Pastries is evaluated by viewpoints such as soft feeling and moist feeling, mouthful molten sense and fragility or local flavors, and particularly the blank physical property in fermentation, molding procedure is larger on the quality impact of above-mentioned bread.Therefore, the dough improver of the physical property for improveing bread blank is developed.
Now, as above-mentioned dough improver, be widely used the emulsification composition that contains monoacylglycerol, organic acid monoacylglycerol, stearyl calcium lactate, lecithin.
Known above-mentioned monoacylglycerol has the effect of the bubble (bubble) in stable blank.In addition, also known by with the Starch formation complex of wheat flour, suppress blank the efficiency that bread is manufactured of adhering to, contribute to of machinery improved, also prevent the age of starch (with reference to patent documentation 1,2) in the bread after baking simultaneously.
In addition; the organic acid monoacylglycerols such as known mono succinate acylglycerol, diacetyl tartaric acid monoacylglycerol act on the glutelin in wheat flour; make glutelin network structure densified, thereby improve the extensibility (with reference to patent documentation 3,4) of blank.
If known monoacylglycerol uses and can cure out more soft bread with mesomorphic state (pure phase), but the lower crystallization that easily occurs of the operating environment temperature (20～40 DEG C of left and right) of manufacturing at bread.Contain crystallization monoacylglycerol preparation not only with blank be difficult to be in harmonious proportion, can't stablize the bubble in blank.Therefore, when fermentation and when baking easily make the quality of blank reduce, thereby restricted the raising of prepared bread quality.For fear of described problem; also report that thereby the pure phase by DG being coexisted in emulsification composition stablize monoacylglycerol suppresses crystallization (with reference to patent documentation 1), but adopted the quality of the bread that the method manufactures also insufficient.
Prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 2-124052 communique
Patent documentation 2: Japanese kokai publication hei 4-197130 communique
Patent documentation 3: Japanese kokai publication hei 5-236919 communique
Patent documentation 4: Japanese kokai publication hei 7-79687 communique
Summary of the invention
Problem of the present invention is to provide the fat or oil composition that can be used in following emulsification composition, thereby the emulsion stability excellence of described emulsification composition, can cure by rubbing up into blank the baking goods that obtains excellent quality.
The inventor concentrates on studies in view of above-mentioned problem; found that: when fat or oil composition contains certain density monoacylglycerol; and contain certain density DG; wherein; when monoacylglycerol contains saturated mono acylglycerol and unsaturated monoacylglycerol with certain proportion, the emulsification composition that uses this fat or oil composition to prepare shows excellent emulsion stability.And find: because monoacylglycerol is difficult to crystallization; even if this emulsification composition also easily rubs up into uniform blank after exposing at low temperatures; the mouldability of blank is improved, obtain soft feeling, moist feeling, mouthful molten sense, fragility and all baking goodses of good excellent quality of all aspects of local flavor by using this blank to cure.
The present invention relates to a kind of fat or oil composition; the DG of its monoacylglycerol that contains 1～60 quality %, 5～60 quality %; the ratio of contained unsaturated monoacylglycerol in this monoacylglycerol, is 1 with respect to the total amount of this monoacylglycerol, is 0.045～0.5 by quality ratio.
In addition, the present invention relates to contain the emulsification composition of above-mentioned fat or oil composition as oil phase.
In addition, the present invention relates to the baking goods that made by the blank that contains above-mentioned emulsification composition.
Fat or oil composition of the present invention rubs up into blank after by emulsification, can cure and obtain soft feeling, moist feeling, mouthful molten sense, fragility and all baking goodses of good excellent quality of all aspects of local flavor.In addition, use the emulsification composition of fat or oil composition of the present invention, owing to having suppressed the crystallization of monoacylglycerol, thereby emulsion stability excellence, contribute to the stable supplying of the baking goods of high-quality simultaneously.And, thereby use the emulsification composition of fat or oil composition of the present invention by the mouldability of blank is improved, the manufacture efficiency of baking goods to be improved.
All good and excellent quality of any one of baking goods soft feeling of the present invention, moist feeling, mouthful molten sense, fragility and local flavor.
Detailed description of the invention
Below explain fat or oil composition of the present invention.
Fat or oil composition of the present invention is to contain a certain amount of monoacylglycerol and DG, and wherein, monoacylglycerol has the fat or oil composition of certain ingredients composition, is used in the manufacture of the baking goods such as Bread and Pastries, snack categories.
The monoacylglycerol using in the present invention can be 1-monoacylglycerol, also can be 2-monoacylglycerol, can be also both mixtures, but preferably contains 1-monoacylglycerol.In addition, " monoacylglycerol " in the present invention do not comprise organic acid monoacylglycerol.
The ratio of the unsaturated monoacylglycerol in monoacylglycerol used in the present invention; be 1 with respect to the total amount of monoacylglycerol, be preferably by quality ratio 0.045～0.5, more preferably 0.045～0.4, more preferably 0.045～0.2, be further preferably 0.045～0.1, be particularly preferably 0.045～0.075.In addition, the ratio of the unsaturated monoacylglycerol in monoacylglycerol, is 1 with respect to the total amount of monoacylglycerol, is preferably 0.047～0.46, more preferably 0.047～0.077, especially more preferably 0.0478～0.066.The preferred carbon number of unrighted acid that forms above-mentioned unsaturated monoacylglycerol is 14～22.As the preferred example of above-mentioned unrighted acid, can list palmitoleic acid, oleic acid, linoleic acid, leukotrienes.
In the formation aliphatic acid of above-mentioned monoacylglycerol, comprise saturated fatty acid, obtain thus good emulsion stability.The carbon number of saturated fatty acid is preferably 14～22.In the saturated fatty acid that is 14～22 at above-mentioned carbon number, comprise myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid etc.
The content of the monoacylglycerol in fat or oil composition of the present invention is 1～60 quality %, more preferably 5～40 quality %, 10～35 quality % more preferably.In addition, the content of the monoacylglycerol in the fat or oil composition in the present invention is preferably 17～59 quality %, 17～31 quality % more preferably.
The DG using in the present invention is not particularly limited; but consider from the viewpoint that obtains the molten sense of good mouth and moist feeling, its form in aliphatic acid the shared ratio of unrighted acid be preferably 90 quality % above, more preferably 90～100 quality %, more preferably 91～98 quality %, be particularly preferably 92～98 quality %.In addition, in above-mentioned unrighted acid, the shared ratio of trans type unrighted acid is preferably 0～5 quality %, 0.5～3.5 quality % more preferably.
In addition, the preferred carbon number of above-mentioned unrighted acid is 14～24, more preferably 16～22, but considers from the viewpoint of local flavor and oxidation stability etc., preferably at least comprises oleic acid.In the formation aliphatic acid of DG the shared ratio of oleic acid be preferably 20 quality % above, more preferably 25～90 quality %, more preferably 30～80 quality %, be particularly preferably 35～70 quality %.And then; as DG; fat or oil composition of the present invention preferably contains ester bond and is combined with the dioleoyl glycerine (olein-olein diacylglycerol) that 2 molecule oleic acid form, and its content is preferably and is less than 98 quality %, 50～90 quality % more preferably with respect to the total amount of DG.
The DG using in the present invention, considers from the viewpoint that obtains good local flavor and oxidation stability, forms in aliphatic acid and preferably comprises linoleic acid at it.In this formation aliphatic acid shared linoleic ratio be 15～65 quality %, more preferably 20～60 quality %, more preferably 30～55 quality %, be particularly preferably 35～50 quality %.
The DG using in the present invention, considers from the viewpoint that obtains good local flavor and oxidation stability, forms in aliphatic acid and preferably comprises leukotrienes at it.In this formation aliphatic acid the shared ratio of leukotrienes for be less than 15 quality %, more preferably 0～13 quality %, more preferably 1～10 quality %, be particularly preferably 2～9 quality %.Described leukotrienes is preferably alpha-linolenic acid.
In the formation aliphatic acid of the DG using in the present invention the shared ratio of saturated fatty acid be preferably be less than 20 quality %, more preferably 0～15 quality %, more preferably 2～13 quality %, be particularly preferably 3～10 quality %.The carbon number of this saturated fatty acid is generally 14～24, but is preferably 16～22.In this saturated fatty acid, preferably comprise palmitic acid, stearic acid.
The DG using in the present invention, in its formation aliphatic acid, also can comprise carbon number is the aliphatic acid below 12, if but its ratio is too much, and can make local flavor worsen.Therefore,, with respect to forming the total amount of aliphatic acid, carbon number is that the ratio of the aliphatic acid below 12 is preferably that 5 quality % are following, more preferably 0～2 quality %, 0～1 quality % more preferably.
In DG used in the present invention, consider from the viewpoint that obtains good local flavor etc., preferably contain 1,3-DG.In described DG 1, the shared ratio of 3-DG be preferably 50 quality % above, more preferably 52～100 quality %, more preferably 54～90 quality %, be particularly preferably 56～80 quality %.
In addition; the DG using in the present invention also can contain 1; 2-DG and/or 2; 3-DG; but consider from the viewpoint that obtains good local flavor; in DG 1,2-DG and/or the shared ratio of 2,3-DG be preferably 30 quality % following, more preferably 5～25 quality %, be particularly preferably 10～20 quality %.
The content of the DG in fat or oil composition of the present invention is 5～60 quality %, more preferably 5～30 quality %, 5～20 quality % more preferably.In addition, the content of the DG in fat or oil composition of the present invention is preferably 9～59 quality %, 9～14 quality % more preferably.
In this manual, the content in fat or oil composition (quality %) is the value that fat or oil composition is all calculated as 100 quality %.In fat or oil composition of the present invention, also comprise the composition that is less than 100 quality % that adds up to of the content of the monoacylglycerol in fat or oil composition and the content of DG; in this case, the lipophile composition of for example following explanation and/or both sexes composition form remainder.
In fat or oil composition of the present invention, also can contain triacylglycerol.The preferred content of the triacylglycerol in fat or oil composition of the present invention is 1～60 quality %, 10～55 quality % more preferably.The triacylglycerol using in the present invention is not particularly limited, for example, can use the triacylglycerol that derives from soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed wet goods.
Fat or oil composition of the present invention also can contain phosphatide.In fat or oil composition of the present invention, can contain and be selected from phosphatid ylcholine (phosphatidylcholine), phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidic acid etc. or their enzyme handled thing at least a kind as this phosphatide.In addition,, as above-mentioned phosphatide, can use the natural phosphatidyl choline such as soybean lecithin, yolk lecithin or its enzyme analyte.
Content of phospholipid in fat or oil composition of the present invention is not particularly limited, and content is preferably 0～10 quality %, more preferably 0.1～5 quality %, 0.2～2 quality % more preferably.In addition, in most cases in lecithin, contain the composition beyond phosphatide, in the situation that using this lecithin, in above-mentioned oil phase, contain lecithin, make content as phosphatide in above-mentioned concentration range.
Fat or oil composition of the present invention also can contain polyglyceryl fatty acid ester.The content of the polyglyceryl fatty acid ester in fat or oil composition of the present invention is not particularly limited, but content (concentration in oil phase) in oil phase is preferably 0～10 quality %, 1～5 quality % more preferably.Can preferably use polyglycereol monostearate as polyglyceryl fatty acid ester.
Fat or oil composition of the present invention also can contain organic acid monoacylglycerol.Organic acid monoacylglycerol be with organic acid by 3 of monoacylglycerol-esterification of OH base compound.Organic acid monoacylglycerol content in fat or oil composition of the present invention is not particularly limited, but content is preferably 0～30 quality %, 5～20 quality % more preferably.As organic acid monoacylglycerol, can list mono succinate acylglycerol, citric acid monoacylglycerol, tartaric acid monoacylglycerol, diacetyl tartaric acid monoacylglycerol etc., wherein, preferably use mono succinate acylglycerol.In addition the saturated fatty acid that, the preferred carbon number of formation aliphatic acid of organic acid monoacylglycerol is 14～22.The organic acid monoacylglycerol using in the present invention for example can be using myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid etc. as forming aliphatic acid.
Monoacylglycerol in fat or oil composition of the present invention and DG can be by coordinating following grease to prepare.Should " grease " be any one the grease at least containing in monoacylglycerol and DG, can or derive from any means such as the aliphatic acid composition of raw oil material and the esterification of glycerine by the ester exchange reaction of vegetable oil, animal wet goods raw oil material and glycerine and obtain.Ester exchange reaction or esterification can be by having used the chemical reaction method of alkali or acidic catalyst etc. or used the grease hydrolysis enzymes such as lipase biochemical reaction method etc. carry out.Above-mentioned ester exchange reaction, for example, can make raw oil material and glycerine react and carry out under the existence of the base catalysts such as sodium methoxide.In addition, above-mentioned esterification, for example, can make above-mentioned aliphatic acid composition and the glycerine that derives from raw oil material react and carry out under the existence of enzyme.
It is 16～22 aliphatic acid is 18 unrighted acid as forming aliphatic acid, more preferably having carbon number that above-mentioned raw materials grease preferably has carbon number.As the object lesson of raw oil material, can list rapeseed oil, corn oil, soybean oil, palm oil, safflower oil, olive oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil, lard, tallow, fish oil, or their separating oil, ester-exchanged oil, hydrogenated oil and fat, or the compound lard of these raw oil materials.The acylglycerol of the fat or oil composition of preparation composition can be measured by aftermentioned method as mentioned above.
Fat or oil composition of the present invention also can contain the grease that obtained by above-mentioned reaction and containing contained grease in organic acid monoacylglycerol preparation.In addition, fat or oil composition of the present invention also can contain the grease that obtained by above-mentioned reaction, above-mentioned raw materials grease, containing contained grease in organic acid monoacylglycerol preparation.In addition, fat or oil composition of the present invention can also contain refining monoacylglycerol, contains the grease in phospholipid preparations and/or contain the grease in polyglyceryl fatty acid ester preparation.Thereby refining monoacylglycerol is by by after raw oil material decomposed and carry out separation and purification and obtain.
Fat or oil composition of the present invention can be used as oil phase is scattered in and is formed in water, and the oil-phase component of the emulsification composition of oil-in-water type uses.
Emulsification composition of the present invention contains carbohydrate, water and emulsifying agent as water-phase component.As described carbohydrate, can list monosaccharide, disaccharides, three carbohydrates, tetrose class, pentasaccharides class, six carbohydrates or the glucidtemns of glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbierite, xylitol, antierythrite, maltitol etc., and the sugar alcohol of reduction above-mentioned substance, in addition, can be also the one kind or two or more mixture of above-mentioned carbohydrate.Consider from the viewpoint that obtains good emulsion stability and keeping quality (anti-corrosive properties) and give the sweet taste of bread appropriateness, the content of the carbohydrate in water-phase component is 30～70 quality %, be preferably 35～55 quality %.
The content of the water of water-phase component, considers from emulsion stability and conservatory viewpoint, is 20～60 quality %, is preferably 30～60 quality %, 35～60 quality % more preferably.
The preferred HLB of emulsifying agent in water is more than 10 emulsifying agent, more preferably HLB is 11～15, further preferably HLB is 11～14.In the present invention, HLB value is the value that the Griffin method (W.C.Griffin, J.Soc.Cosmetic.Chemists., 1,311 (1949)) that represents by following mathematical expression calculates.
HLB=20 × (molecular weight of hydrophilic group part)/(molecular weight of surfactant)
As mentioned emulsifier, (for example can list sucrose fatty ester, polysorbate, polyglyceryl fatty acid ester, lecithin derivative, lysolecithin) etc., consider from the viewpoint of the dispersiveness water and emulsion stability, preferably use sucrose fatty ester.As the aliphatic acid that forms sucrose fatty ester, can list laurate, myristic acid, palmitic acid, stearic acid, behenic acid, erucic acid (erucic acid) etc.The content of the mentioned emulsifier in water-phase component is preferably 1～10 quality %, 1～5 quality % more preferably.
Emulsification composition of the present invention is preferably O/W emulsion composition.
Emulsification composition of the present invention, thus for example can be by above-mentioned oil-phase component and above-mentioned water-phase component emulsification mixing being obtained with usual way.More particularly, for example, by using homogenizer to stir the above-mentioned fat or oil composition that is heated to 80 DEG C of left and right, thereby add therein the above-mentioned water-phase component the stirring and emulsifying that are heated to 40 DEG C of left and right to obtain.For emulsification composition of the present invention is made to stable O/W emulsion composition, above-mentioned water preferably with respect to above-mentioned oil phase with mass ratio (being water/oil phase) count more than 1.5, more preferably 1.5～4.In the emulsification composition of preparation thus, the pure phase stabilisation of monoacylglycerol, is present in mesomorphic state on the interface of oil droplet.Monoacylglycerol to be crystallization not to occur and exist with the state of liquid crystal, and the quality that emulsification composition easily rubs up into bread blank, bread is thus difficult to occur uneven, can obtain the baking goods of superior quality simultaneously.The liquid crystal layer being present on the interface of oil droplet can derive to confirm by X ray.
Use the emulsification composition of fat or oil composition of the present invention for the manufacture of baking goods.By emulsification composition of the present invention is rubbed up into blank, can make all baking goodses of excellence of soft feeling and moist feeling, mouthful molten sense and fragility, local flavor.
Above-mentioned baking goods is not particularly limited, and can list bread as basic food, dessert bread, special bread, conditioning bread etc.As bread as basic food, can list white bread, black bread, French baguette, cake and bread (variety bread), scroll bread (roll (table roll), bun (buns), Cream roll etc.); As special bread, can list steamed sponge cake etc.As conditioning bread, can list hot dog, hamburger etc.; As dessert bread, can list bean-jam bun, sweetened bean paste bread, creamed bread, currant bread, honeydew melon bag, sweet rolls, fancy bread (rich goods) (croissant, cream roll, Denmark's bread, pastry etc.).
In addition, due to emulsification composition emulsion stability excellence of the present invention, thereby, in the quality of baking goods, be difficult to occur uneven, thereby the difference having suppressed between every batch, goods has improved productive rate.
In addition, by emulsification composition of the present invention is rubbed up into blank, improve the mouldability (operability) of blank, thereby improved the manufacture efficiency of baking goods.
In addition, in situation by emulsification composition of the present invention for the baking goods of bread etc., (following with respect to 100 mass parts wheat flours, be recited as separately " part "), preferably by coordinating 1～10 part of emulsification composition to manufacture blank, but from can realize the viewpoint consideration of the raising of the quality blank when fermentation and baking and the raising of blank extensibility (resistance to mechanicalness) and edible sense (preventing the aging of bread) simultaneously, more preferably 1～8 part, be particularly preferably 1～6 part, especially more preferably 1～4 part.Can obtain baking goods by toasting above-mentioned blank.
Embodiment
Below, explain the present invention based on embodiment, but the present invention is not limited to these embodiment.
In addition, in the following embodiments, TAG represents that triacylglycerol, DAG represent that DG, MAG represent monoacylglycerol, just means that the numerical value that is expressed as being grouped into is quality % as long as no signalment.
[analytical method]
Acylglycerol composition:
In glass sample bottle processed, add about 10mg oil sample and 0.5mL trimethyl silane agent (" silanizing agent TH ", Northeast chemical production), sealing is heated 15 minutes at 70 DEG C.Add therein 1.0mL water and 1.5mL hexane, vibration.After leaving standstill, gas-chromatography (GLC) is supplied with in upper strata and analyze.
Form aliphatic acid composition:
" 01 preparation method (2.4.1.-1996) of fatty acid methyl ester " in " the benchmark grease analytical test method " compiled according to Japanese oiling association prepares fatty acid methyl ester, measures the sample obtaining with American Oil Chemists.Society Official Method Ce 1f-96 (GLC method).
[containing the preparation of DG grease]
By by freezing 195 parts of 455 parts of soya fatty acids, rapeseed oil fatty acid, 107 parts of the glycerine that saturated fatty acid is reduced, use ribozyme I M (Novozymes Co.) to carry out esterification 5 hours under 40 DEG C, 0.07hPa.Then, remove by filter enzyme, molecular clock at 235 DEG C, removes unreacted aliphatic acid and monoacylglycerol, then decolours, washing.In 150 parts of greases obtaining thus, add 7.5 parts of 10% aqueous citric acid solutions, stir after 20 minutes dehydration at 110 DEG C at 60 DEG C.By its deodorization at 235 DEG C is obtained to fat A for 2 hours.In addition, soya bean fatty acid and rapeseed oil fatty acid are by preparing with enzyme difference hydrolyzed soy refined oil (clear and industry company produces) and vegetable seed refined oil (clear and industry company produces) (trade name: lipase ay AMANO, the production of amano enzyme company).
The Wakogel C-200 (producing with the pure medicine of light) that soaks into also pulp in hexane is packed in post.Drip fat A/hexane mixed liquor from post upper strata, within 60ml/ minute, to pass into liquid.Eluting solvent uses the mixed system that hexane/ethyl acetate rate regulation is 80/20, makes grease wash-out, recovery.Steam respectively cut, reclaim grease, obtain the grease B that contains high-load DG.
[preparation of preparation example 1 fat or oil composition]
Mix vegetable seed refined oil (Nisshin OilliO Group Ltd. production) with ratio shown in table 1, containing DG grease (above-mentioned fat A or above-mentioned grease B), unsaturated monoacylglycerol (trade name: EXCEL O-95R, KAO. Corp. SA produces), mono succinate acylglycerol (trade name: STEP SS-NA, KAO. Corp. SA produces), saturated mono acylglycerol (EXCEL T-95, Kao Corp), lecithin (trade name: Lecithin-delux, Nisshin OilliO Group Ltd. produces) and polyglycereol monostearate (KAO. Corp. SA's production), thereby at 80 DEG C, heat stirring and dissolving and prepare fat or oil composition.
[preparations of preparation example 2 emulsification compositions]
Mix sorbierite (trade name: Sorbitol 70W with ratio shown in table 1, KAO. Corp. SA produce), maltose (trade name: High Maltose MC-45, Japan Food Chemical Co., Ltd produce), sucrose fatty ester (S-1170, Mitsubishi chemical Co., Ltd produces) and water, water-phase component obtained thereby heat stirring and dissolving at 40 DEG C.
In addition, the quality % when numeric representation oil-phase component of each composition of recording in the upper hurdle of table 1 and the total quality of water-phase component are 100%.
In the fat or oil composition (oil-phase component) obtaining, slowly add above-mentioned water-phase component on one side in preparation example 1, use on one side homogenizer (special machine chemical industry company manufacture), at 50 DEG C with 7000rpm stirring and emulsifying, obtain as the product of the present invention 1～8 of O/W emulsion composition and product 1～8 relatively.The each emulsification composition obtaining is cooled to 15 DEG C, in freezer (5 DEG C), preserves after 1 day for following test example.In the lower hurdle of table 1) express in the lump the concentration (quality %) of monoacylglycerol, organic acid monoacylglycerol and DG in the oil phase of each preparation and the ratio (mass ratio) with respect to the unsaturated monoacylglycerol of monoacylglycerol total amount.
Relatively product 1～4 and 7 are to compare with respect to the ratio of the unsaturated monoacylglycerol of monoacylglycerol total amount the example that the present invention is lower in oil-phase component, and relatively product 8 are to compare with respect to the ratio of the unsaturated monoacylglycerol of monoacylglycerol total amount the example that the present invention is higher.In addition, comparison product 5 are that the content of DG is compared the example that the present invention is lower, and comparison product 6 are that the content of DG is compared the example that the present invention is higher.
[stability of test example 1 emulsification composition]
Carry out the test of emulsion stability for the emulsification composition making in preparation example 1.Particularly, for product 1,5 and 8 of the present invention and the emulsification composition of product 8 relatively, get 80mL in hard glass container (container footpath 40mm, height 120mm), relatively the water yield after 1 hour at 50 DEG C.The metewand of emulsion stability is as shown in following.
< emulsion stability metewand >
4: water yield is 0mL.
3: water yield is below 5mL.
2: water yield is more than 5mL and below 20mL.
1: water yield is more than 20mL.
Result is shown in table 2.
Table 2
| Product 1 of the present invention | Product 5 of the present invention | Product 8 of the present invention | Relatively product 8 | |
| Water yield (mL) | 0.0 | 3.8 | 13.8 | 50.2 |
| Evaluate | 4 | 3 | 2 | 1 |
As can be known from the results of Table 2, relatively the emulsion stability of product 8 is significantly poor.That is, if with respect to monoacylglycerol total amount, the ratio of unsaturated monoacylglycerol exceeds scope of the present invention, and emulsification becomes unstable.
[preparations of preparation example 3 bread]
Use above-mentioned each emulsification composition to manufacture bread with following method.
At 25 DEG C, in metal bowl, (10Court) adds the high gluten wheat flour of 70.0 mass parts (production of Qing powder process company), 3.0 mass parts yeast (Oriental Yeast Co., Ltd. produce), 0.1 mass parts food yeast (Oriental Yeast Co., Ltd. produce), 5.0 mass parts shell eggs, 3.0 mass parts glucose, the above-mentioned emulsification composition of 2.0 mass parts and 35.0 mass parts water, use vertical mixer (10Court Blender, in stirring, use, Northeast mixer work Co., Ltd. manufactures), at the temperature of 25.0 ± 0.5 DEG C with low speed 3 minutes, then 2 minutes kneadings of high speed.Make blank after kneading in 2 hours 30 minutes (middle kind fermentation) (29.0 ± 0.5 DEG C of fermentation ends temperature) of 28.0 DEG C of temperature (humidity 80%) bottom fermentation.
Then, in above-mentioned middle kind fermentation blank, add the high gluten wheat flour of 30.0 mass parts (production of Qing powder process company), 22.0 mass parts granulated sugar, 1.0 mass parts salt, 2.0 mass parts skimmed milk powers, 15.0 mass parts water, use above-mentioned vertical mixer low speed 3 minutes, follow with after 3 minutes kneadings of high speed, add 6.0 mass parts shortenings, with low speed 3 minutes, then at a high speed 5 minutes kneadings, originally pinched blank (rubbing up into 28.0 ± 0.5 DEG C of bread blank temperatures) again.
Under 28.0 DEG C (humidity 80%), leave standstill 30 minutes (postponing fermentation) by originally pinching blank, the damage of the blank while making kneading is replied, and divides into about 80g blank.The blank of cutting apart, at 28.0 DEG C (humidity 80%) lower standing 20 minutes (bench time), is cut apart, blank damage is replied, with the moulding of plastic film machine.Article shaped is placed on dull and stereotyped upper, at 38.0 DEG C of (humidity 80%) bottom fermentations (baker) after 60 minutes, the oven for baking of 210 DEG C 10 minutes.After baking, room temperature (approximately 20.0 DEG C) lower leave standstill 30 minutes cooling, pack in polybag, sealing is preserved 24 hours at 20.0 DEG C, makes test bread.
[sensory evaluations of test example 2 bread qualities]
For the bread making, by 10 specialty evaluation group members, each key element of soft feeling, moist feeling, mouthful molten sense, local flavor and fragility is carried out to quality evaluation as index in above-mentioned preparation example 3.In addition the operability while, evaluating blank moulding by 1 skilled blank preparation manipulation person.The metewand of the soft feeling of bread, moist feeling, mouthful molten sense, local flavor and the each key element of fragility is shown in following table 3, and the relevant metewand of operability during by the moulding of bread blank is shown in following table 4.
The metewand of table 3 soft feeling, moist feeling, mouthful molten sense, local flavor and the each key element of fragility
| mark | benchmark |
| 5 | 10 people are judged as well. |
| 4 | 8～9 people are judged as well. |
| 3 | 5～7 people are judged as well. |
| 2 | 3～4 people are judged as well. |
| 1 | 2 people are judged as well below. |
< is judged as good sensation >
Soft feeling: feel elastic force and softness while chewing.
Moist feeling: do not feel wizened while chewing.
Mouthful molten sense: chew middle bread blank smoothly by throat, do not feel powder sense on tongue completely.
Local flavor: the local flavor smelling in chewing is preferred as bread.
Fragility: chew middle bread blank and do not stick to one's teeth.
The metewand that table 4 operability is relevant
| mark | benchmark |
| 5 | be very easy to moulding. |
| 4 | a little easily moulding. |
| 3 | easily moulding. |
| 2 | blank adheres on hand, is difficult to a little moulding. |
| 1 | blank adheres on hand, and on flat board, the shape-retaining ability of blank is poor and be very difficult to moulding. |
Result represents in table 5.
In addition, the benchmark of the overall merit in table 5 is as shown in following.
< overall merit benchmark >
4: evaluate score add up to such an extent that be divided into more than 28 and below 30.
3: evaluate score add up to such an extent that be divided into more than 20 and be less than 28.
2: evaluate score add up to such an extent that be divided into more than 10 and be less than 20.
1: evaluate adding up to of score be divided into and be less than 10.
As can be known from the results of Table 5; if it is lower and not containing the emulsification composition of organic acid monoacylglycerol to use the content of DG to compare the present invention; not only the soft feeling of bread, moist feeling, a mouthful molten sense significantly worsen, and the mouldability of blank (operability) also significantly worsens (relatively product 5).In addition, if the content of use DG is compared, the present invention is higher and not containing the emulsification composition of organic acid monoacylglycerol, not only the local flavor of bread but also the mouldability of blank significantly worsen (relatively product 6).And; if used, ratio the present invention with respect to the unsaturated monoacylglycerol of total amount of monoacylglycerol is lower and not containing the emulsification composition of organic acid monoacylglycerol, the molten sense of mouth, fragility, the operability of bread significantly worsen (relatively product 4).Although above-mentioned phenomenon has the tendency that can recover a little by the interpolation of organic acid monoacylglycerol, but still insufficient (with reference to comparing product 1～3,7).In addition, if with respect to monoacylglycerol total amount, the ratio of unsaturated monoacylglycerol is too high, the soft feeling of bread, moist feeling, mouthful molten sense poor (relatively product 8).
On the other hand, if manufacture bread with product 1～8 of the present invention, can obtain soft feeling, moist feeling, mouthful molten sense, local flavor and fragility and operability etc. all aspect good good evaluation results of balance all, in its integrate score, be all also more than 20 points, be very high mark compared with comparing product.Here, each assessment item haves no alternative but evaluate with the mark in the speciality of sensory test, if but each assessment item in the difference of 1 point feel to compare with actual, think and there is obvious difference.
[the bread preparation of carrying out under preparation example 4 low temperature]
Under the low temperature of 5～10 DEG C, in metal bowl, (10Court) adds the high gluten wheat flour of 70.0 mass parts (production of Qing powder process company), 3.0 mass parts yeast (Oriental Yeast Co., Ltd. produce), 0.1 mass parts food yeast (Oriental Yeast Co., Ltd. produce), 5.0 mass parts shell eggs, 3.0 mass parts glucose, 2.0 mass parts product 1,2 of the present invention or relatively emulsification composition and the 35.0 mass parts water of product 3, use afterwards the method same with preparation example 3 to prepare test bread.
[sensory evaluations of test example 3 bread qualities]
For the bread that uses the emulsification composition of product 1,2 of the present invention and comparison product 3 to prepare by above-mentioned preparation example 4, the evaluation of the operability while adopting the method same with test example 2 to carry out bread quality and bread moulding.Result is shown in table 6.
Table 6
If relatively product 3 are exposed in low temperature environment, the easier crystallization of monoacylglycerol, result, bread blank becomes and is quite difficult to be in harmonious proportion.Thereby as shown in table 6, with the situation comparison of preparation example 3, the fragility of bread further worsens, operability when blank moulding worsens also more remarkable.On the other hand, even if product of the present invention are exposed in low temperature environment, monoacylglycerol is also difficult to crystallization, result, and bread blank is easily in harmonious proportion evenly, can prepare the bread with the same superior quality of situation of preparation example 3.
Claims (5)
1. a fat or oil composition; the DG of its monoacylglycerol that contains 1～60 quality %, 5～60 quality %; the ratio of contained unsaturated monoacylglycerol in this monoacylglycerol, is 1 with respect to the total amount of this monoacylglycerol, is 0.045～0.075 by quality ratio.
2. an emulsification composition, it contains fat or oil composition claimed in claim 1 as oil phase.
3. emulsification composition as claimed in claim 2, wherein,
Described emulsification composition contains oil phase and water,
The monoacylglycerol that described oil phase contains 1～60 quality %, the DG of 5～60 quality %, the ratio of contained unsaturated monoacylglycerol in this monoacylglycerol, is 1 with respect to the total amount of this monoacylglycerol, is 0.045～0.075 by quality ratio,
The HLB of the carbohydrate that described water contains 30～70 quality %, the water of 20～60 quality % and 1～10 quality % is more than 10 emulsifying agent,
Described water is with respect to the mass ratio of described oil phase, and water/oil phase is 1.5～4.
4. a baking goods, it is made by the blank that contains the emulsification composition described in claim 2 or 3.
5. a manufacture method for baking goods, the wheat flour by with respect to 100 mass parts coordinates the emulsification composition described in the claim 2 or 3 of 1～10 mass parts and rubs up to manufacture blank, then toasts this blank.
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| JP2010145665A JP5601900B2 (en) | 2010-06-25 | 2010-06-25 | Oil composition for bakery |
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| US3388999A (en) * | 1964-06-11 | 1968-06-18 | Eastman Kodak Co | Aqueous, saturated monoglyceride dispersion |
| JPH02124052A (en) * | 1988-11-02 | 1990-05-11 | Kao Corp | Quality improver for starchy food |
| JP2902763B2 (en) * | 1990-10-04 | 1999-06-07 | 旭電化工業株式会社 | Water-in-oil emulsified fat composition for kneading |
| JP2601749B2 (en) * | 1992-06-04 | 1997-04-16 | 株式会社ユーハイム | Foamable oil-in-water edible oil / fat composition and cake production method using the composition |
| JP2002112692A (en) * | 2000-10-10 | 2002-04-16 | Riken Vitamin Co Ltd | Emulsifying agent composition for bread |
| JP4157765B2 (en) * | 2002-02-18 | 2008-10-01 | 花王株式会社 | Powdered oil |
| JP4381362B2 (en) * | 2005-09-02 | 2009-12-09 | 花王株式会社 | Water-in-oil emulsion composition |
| JP5401243B2 (en) * | 2009-09-30 | 2014-01-29 | 花王株式会社 | Emulsified oil and fat composition |
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| Title |
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| Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems;Jeroen Vereecken et al.;《Food Research International》;20100430;第43卷(第3期);872-881 * |
| Jeroen Vereecken et al..Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems.《Food Research International》.2010,第43卷(第3期),872-881. * |
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| JP5601900B2 (en) | 2014-10-08 |
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