CN104378995A - Roll-in emulsified oil and fat composition - Google Patents
Roll-in emulsified oil and fat composition Download PDFInfo
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- CN104378995A CN104378995A CN201380018771.7A CN201380018771A CN104378995A CN 104378995 A CN104378995 A CN 104378995A CN 201380018771 A CN201380018771 A CN 201380018771A CN 104378995 A CN104378995 A CN 104378995A
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- oil
- weight
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- oleaginous composition
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—Spread compositions
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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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
Abstract
The present invention addresses the problem of providing: a roll-in emulsified oil and fat composition which substantially does not contain trans acid, has excellent spreadability and achieves juicy texture in a baked croissant; and a croissant pastry using the roll-in emulsified oil and fat composition. A roll-in emulsified oil and fat composition containing a specific amount of SOS (2-oleo and 1,3 distearin) and a large amount of liquid oil exhibits excellent spreadability when preparing a pastry such as a croissant and a very juicy texture after the pastry is baked. With such a combination, the inventors found that, even if the amount of butter fat is small, due to the effect of the large amount of liquid oil, there is an effect of achieving a strong buttery taste, and the problem was solved.
Description
Technical field
The present invention relates to and wrap up in oil Emulsified oleaginous composition.
Background technology
What the oil-mixed dough (pastry) can praising bread (croissant) etc. used wraps up in oil Emulsified oleaginous composition, and General Requirements has the workability such as good ductility.And some consumer wishes that the oil-mixed dough using above-mentioned composition to obtain has the mouthfeel of succulence in recent years.
Patent document 1 is recorded: " one wraps up in oil plastic water-in-oil emulsion; it is characterized by and comprise laurate system hard butter 5 ~ 50 % by weight, the non-selective ester exchange grease 3 ~ 50 % by weight of palm oil origin, butter oil more than 1%; and the SFC of oil phase 10 DEG C be more than 40%, be less than 10% at 35 DEG C, and in fact not containing trans-fatty acid ".
Again, patent document 2 is recorded: (one wraps up in oil plastic water-in-oil emulsion, the extreme fixed oil 6 ~ 20 % by weight of high erucic acid rapeseed oil is comprised in this plastic water-in-oil emulsion, containing the grease 5 ~ 50 % by weight that normal temperature is liquid, the SFC of oil phase 10 DEG C be 30% ~ 50%, be more than 10% at 35 DEG C, and in fact not containing trans-fatty acid).
Patent document 3 is recorded: (oil fat or oil composition is wrapped up in the emulsification of a kind of oil-in-water type, and it comprises the triacylglycerol content represented with SLOSL (SL: palmitic acid residues or stearic acid residue or 20 sour residues, O: oleic acid residues) in oil phase is more than 35 % by weight.And, describe: (be used in the good representative grease of melting in the mouth i.e. water-in-oil emulsion of chocolate symmetric form grease and wrap up in oil margarine (margarine), in mouth, melting is good, but after being wrapped up in oil, the dough/pasta of oil-mixed dough is stretched very difficult, must carry out strict temperature treatment in units of 1 DEG C, be in fact almost impossible).
Patent document 4 describes in its claim: (the water-in-oil emulsified oil/fat composition of a kind of sheet, it is characterized by: containing cocoa butter substitute fat 10 ~ 50 % by weight, laurate system grease 5 ~ 20 % by weight in the water-in-oil emulsified oil/fat composition entirety of sheet, and do not use fixed oil and ester-exchanged oil completely).
[conventional art document]
[patent document]
[patent document 1] Japanese Unexamined Patent Publication 2008-193974 publication
[patent document 2] Japanese Unexamined Patent Publication 2010-233547 publication
[patent document 3] Japanese Unexamined Patent Publication 2002-306065 publication
[patent document 4] Japanese Unexamined Patent Publication 2007-60912 publication
Summary of the invention
(invention institute for solution problem)
The present invention relates to one and wrap up in oil Emulsified oleaginous composition, it is not in fact containing trans-fatty acid, and ductility is good, the bread praised after curing represents the mouthfeel of succulence, the invention still further relates to the oil-mixed dough using this to wrap up in the bread praised of oil Emulsified oleaginous composition etc.
(technological means of dealing with problems)
Above-mentioned conventional art has following problem respectively for above-mentioned problem.
In patent document 1, except fusion laurate system grease 5 ~ 50 % by weight, the SFC that also must meet 10 DEG C is 40% with first-class, greatly limited on composition, therefore sometimes cannot build the composition wanted.
The extreme fixed oil content of the high erucic acid rapeseed oil in patent document 2 is 6 ~ 20 % by weight, therefore can inferring when the purposes for paying attention to melting in mouth, likely can become problem.
Describe in patent document 3 and (use the water-in-oil emulsion of chocolate symmetric form grease to wrap up in oil margarine, (middle omission) possibility in fact hardly), and, through in the test of present inventor, research, also think that its realization is difficult.And, if make oil-in-water type emulsion as described in patent document 3, then also can there is the problems such as easy corruption.
In the feature of patent document 4, also must fusion laurate system grease, and, do not use fixed oil and ester exchange wet goods completely, therefore, limited many on composition.Moreover embodiment only discloses the manufacture method utilizing pressure partial crystallization.
That is, do not obtain take into account good ductility and succulence mouthfeel wrap up in oil Emulsified oleaginous composition.
Inventor for for the acquisition composition wrapping up in oil Emulsified oleaginous composition simultaneously with the mouthfeel of good ductility and succulence make great efforts to inquire into.It found that: make oil phase contain specified quantitative it is believed that be expensive and there is unique physical, be unsuitable SOS (2-oleoyl-1 for wrapping up in oil Emulsified oleaginous composition; 3 distearins) time; the unthickened fuel of energy fusion more amount; whereby; good ductility is presented when modulating and can praising the oil-mixed dough of bread etc.; and present the mouthfeel of very succulence after baking; and in so forming; even if butterfat blended amount is a small amount of; due to the unthickened fuel of volume fusion; therefore can there is the effect presenting strong newborn sense of taste, and then complete the present invention.
That is, the present invention relates to following content:
(1) one wraps up in oil Emulsified oleaginous composition; it is characterized by: containing unthickened fuel 25 ~ 55 % by weight and SOS (2-oleoyl-1 in oil phase; 3 distearins) 6 ~ 33 % by weight; and the lauric acid content in the formation aliphatic acid of oil phase is less than 7 % by weight, and in fact not containing trans-fatty acid.
(2) as described in (1), wrap up in oil Emulsified oleaginous composition, wherein, the unthickened fuel content in oil phase is 1.3 ~ 8 times of SOS.
(3) as described in (2), wrap up in oil Emulsified oleaginous composition, also in oil phase containing butterfat 0.2 ~ 17 % by weight.
(4) according to any one of (1) to (3), wrap up in oil Emulsified oleaginous composition, also in oil phase containing POP (2-oleoyl-1,3 glycerol-1,3-dipalmitate) 2 ~ 6 % by weight.
(5) as described in (4), wrap up in oil Emulsified oleaginous composition, also in oil phase containing the emulsifying agent more than 0.05 % by weight with the effect promoting fat crystals.
(6) one wraps up in oil emulsified fat manufacture method, for the manufacture of wrapping up in oil Emulsified oleaginous composition as described in (5), it is characterized by: in oil phase, fusion has the emulsifying agent more than 0.05 % by weight of the effect promoting fat crystals.
(7) oil-mixed dough, it uses wrapping up in oil Emulsified oleaginous composition and modulating according to any one of (1) to (5).
(comparing the effect of conventional art)
According to the present invention, can obtain have in fact not containing trans-fatty acid composition and have good ductility and succulence mouthfeel concurrently wrap up in oil Emulsified oleaginous composition.
Detailed description of the invention
Indication of the present invention wrap up in oil Emulsified oleaginous composition, be can be used in praise the oil-mixed dough of bread etc. wraps up in oily fat or oil composition, be generally water-in-oil emulsion.Further, its shape is often sheet, but also has the situation using block fat or oil composition.
The oil phase of indication of the present invention, refer to grease in Emulsified oleaginous composition and be dissolved in the material of state of composition mixing of grease, be when by Emulsified oleaginous composition heating for dissolving and destroy emulsified state time, be separated and the material that is identified using grease as the part of main body.
The unthickened fuel of indication of the present invention is liquid edible oil at normal temperature.Specifically, corn oil, continuous seed oil, oleum sojae, rapeseed oil, rice bran oil, sunflower oil, safflower seed oil and palmitic distillate oil can be enumerated, better is corn oil, continuous seed oil, oleum sojae, rapeseed oil, rice bran oil, sunflower oil, safflower seed oil, and better is again oleum sojae, rapeseed oil.Further, the content of unthickened fuel, is required to be 25 ~ 55 % by weight of the present invention wrapping up in the oil phase of oil Emulsified oleaginous composition, and its amount is more preferred from 30 ~ 50 % by weight, is more preferred from again 32 ~ 45 % by weight.The amount of unthickened fuel very little, too much, has the situation that cannot obtain good ductility.
The SOS (2-oleoyl-1,3 distearin) (being sometimes simply called SOS below) of indication of the present invention is with ester bond bond stearic acid, 2 triglycerides obtained with ester bond bond oleic acid at its 1,3.Be rich in the grease of SOS, the natural cocoa butter enumerated, tallow (shea butter), sal tree seed oil (shorea butter), mist ice grass grease (illipe butter).In addition, the ester-interchange method of use 1,3 specific lipase also can be utilized to prepare.SOS in the present invention, because the SOS purity utilizing the ester-interchange method of use 1,3 specific lipase to prepare is high, thus more satisfactory.And SOS content is required to be 6 ~ 33 % by weight of the present invention wrapping up in the oil phase of oil Emulsified oleaginous composition, its amount is more preferred from 6 ~ 25 % by weight, is more preferred from again 7 ~ 16 % by weight.If SOS content is very few, unthickened fuel oozes out at fat or oil composition sometimes, if too much again, ductility has the situation of decline.
In addition, in the present invention, SOS is difficult to replace with another symmetric form triglyceride and POP.POP is for adjusting the related to the present invention physical characteristic wrapping up in oil fat or oil composition, by making blended amount more a small amount of than SOS, sometimes the effect that the workability such as ductility are improved is presented, if but only have the amount of POP or POP more than SOS, be then difficult to take into account as of the present invention as melting in good mouth when wrapping up in the good ductility of oil Emulsified oleaginous composition and be modulated to the oil-mixed dough can praising bread etc.
" lauric acid content of the formation aliphatic acid of oil phase is less than 7 % by weight " of the present invention, refer to and wrap up in oil Emulsified oleaginous composition of the present invention, lauric content does not reach the amount affecting in fact physical characteristic.If lauric acid content exceeds the upper limit, then sometimes adverse effect is caused for the good ductility represented by specified quantitative SOS and unthickened fuel.In addition, in the present invention, the lauric acid content of the formation aliphatic acid of oil phase is more satisfactory is less than 6 % by weight, and better is less than 4.5 % by weight, is desirably less than 3 % by weight most.
In the present invention, in fact not containing trans-fatty acid, refer to not containing the trans-fatty acid being derived from fixed oil.The natural oils such as butter oil sometimes as the raw material of fat or oil composition, but even if sometimes unhydrogenated still containing the trans-fatty acid of some amounts.The present invention does not get rid of these natural greases of use.In addition, unthickened fuel sometimes also can containing a small amount of trans-fatty acid generated in purification step, and the present invention does not get rid of this unthickened fuel of use yet.
The butterfat of indication of the present invention is the butterfat from cow's milk, can carry out fusion with the form of butter or butter oil (butteroil) (another name clarified butter), cream.In addition, the amount of butterfat, should contain 0.2 ~ 17 % by weight more satisfactory of the present invention wrapping up in the oil phase of oil Emulsified oleaginous composition, be more preferred from 2 ~ 17 % by weight, be more preferred from again 5 ~ 17 % by weight.If the amount of butterfat very little, sometimes lack newborn sense of taste.In addition, if the amount of butterfat increases, the situation of cost up is had.
The POP (2-oleoyl-1,3 glycerol-1,3-dipalmitate) (being sometimes simply called POP below) of indication of the present invention, refers to 1,3 with ester bond bond palmitic acid, 2 with the triglyceride of ester bond bond oleic acid.As the grease being rich in POP, natural person can enumerate palm oil distillate oil.In addition, the ester-interchange method of use 1,3 specific lipase also can be utilized to prepare.
In the present invention, multinomial physical characteristic can be set according to the blend ratio of SOS and unthickened fuel, but during further its physical characteristic of inching, the POP of some amounts can be used.The use amount of POP is now preferably 2 ~ 6 % by weight in the oil phase wrapping up in oil Emulsified oleaginous composition, and better is 3 ~ 6 % by weight, and better is again 4 ~ 5 % by weight.This amount is too much very few, all has the situation of physical characteristic, the especially ductility that cannot obtain needs.
(the having the emulsifying agent of the effect promoting fat crystals) of indication of the present invention, has the emulsifying agent of the effect promoting crystallization when referring in particular to the cooling rapidly when preparing fat or oil composition.SOS, crystallization rate during cooling rapidly when modulating fat or oil composition is not very fast, so oil Emulsified oleaginous composition is wrapped up in modulation sometimes can become difficult.In situation so, by the emulsifying agent being added with the effect promoting fat crystals, sometimes can modulate and wrap up in oil Emulsified oleaginous composition.Specifically, esterification yield can be lifted and be 28 ~ 60% and sorb alcohol type content is the sorbitan fatty acid ester of 20 ~ 40% or HLB is less than 2 and bond the sucrose fatty ester of palmitic acid, betterly be, (esterification yield is 28 ~ 60% and sorb alcohol type content is the sorbitan fatty acid ester of 20 ~ 40%).Its amount is preferably more than 0.05 % by weight in the oil phase wrapping up in oil Emulsified oleaginous composition, and better is more than 0.1 % by weight, more better be more than 0.5 % by weight.If when measuring very few, there is the situation that fully cannot obtain the effect promoting its crystallization sometimes.
Specifically spendable have the emulsifying agent promoting crystallization effect, has: (the RYOTO Sugar Ester P170 that food company of Mitsubishi Chemical manufactures) etc.
Of the present inventionly maximumly to be characterised in that at its oil phase fusion grease.Fisrt feature is: as the grease of chocolate, uses SOS with specified quantitative, and SOS melting in known mouth is in the past good but think from its physical characteristic and be unsuitable for wrapping up in oil Emulsified oleaginous composition grease.If in the past, even if simple fusion SOS, also good ductility cannot be obtained.
Second feature is: just wrap up in regard to oil Emulsified oleaginous composition, by a large amount of unthickened fuel fusion of not having in the past in oil phase.When the unthickened fuel that fusion is so a large amount of, often can occur in wrap up in oil Emulsified oleaginous composition and not obtain abundant plasticity, be difficult to the situation obtaining good ductility.
The present invention finds: when by these SOS and unthickened fuel respectively with specified quantitative fusion time, can obtain obtaining good ductility and modulate to present melting in good mouth when can praise the oil-mixed dough of bread wrap up in oil fat or oil composition, and complete invention.
In the present invention, wrap up in oil Emulsified oleaginous composition, in the limit not hindering effect of the present invention, suitably can use the general emulsifying agent that uses or spices etc.
The preparation method wrapping up in the water-in-oil emulsified oil/fat composition of oil of the present invention, can adopt as following illustrative conventional method.
In the composition of setting, be that such as oil soluble emulsifying agent is dissolved in grease, makes oil phase by grease and the composition being dissolved in grease.Oil phase is the consoluet state of grease.It depends on the fusing point of grease, is approximately 55 ~ 75 DEG C.
On the other hand, in the composition of setting, water and water-soluble composition such as water miscible local flavor raw material etc. are mixed in water, make aqueous phase.In addition, the composition using the situation etc. of liquid sugar not use water dissolves or mixing water soluble components in liquid sugar.
After the preparation of oil phase and aqueous phase terminates, stir oil phase limit by limit and add aqueous phase, obtain and be roughly emulsifiable in water-in-oil type and obtain " distiller liquor ".If when now stirring is not enough or oil phase temperature is too low, emulsification sometimes can be reversed, and therefore must fully stir and remain on enough temperature.
Distiller liquor is with transport pump, by after suitable sterilizing unit etc., is supplied to the manufacturing installation of water-in-oil emulsified oil/fat composition.Be about to the stage of the manufacturing installation supplying water-in-oil emulsified oil/fat composition, distiller liquor must be dissolved state and be 40 ~ 80 DEG C, and better is 50 ~ 70 DEG C, and better is again 55 ~ 65 DEG C.If the temperature being about to the distiller liquor of the manufacturing installation of the water-in-oil emulsified oil/fat composition of supply is too low, fat crystals can occur in this stage, end article has granular crystal existence sometimes.In addition, when temperature is too high, the manufacturing installation of water-in-oil emulsified oil/fat composition has the situation needing extra cooling energy sometimes.
The manufacturing installation of water-in-oil emulsified oil/fat composition, can use the various devices with cooling function.Specifically, the device of the cooling mixing machine rapidly such as the scraping type that possesses dispenser (kombinator), scouring machine (perfector), votator (votator) can be enumerated.Lift an example, utilize these devices that distiller liquor is cooled to 3 ~ 15 DEG C with the speed of 1 ~ 8 DEG C/sec in the exit of cooling device.Cooling velocity is more satisfactory is 1 ~ 7 DEG C/sec, and better is 1 ~ 5 DEG C/sec.If cooling velocity is excessively slow, sometimes easily there is granular crystal, in addition, if cooling velocity is too fast, sometimes have the situation of cost compared with the more energy of cooling energy of necessity.
The water-in-oil emulsified oil/fat composition leaving cooling device is imported the pipe that stops, and the forming machine utilizing pipe outlet of stopping to be equipped with, is configured as sheet or bulk.What mode obtained according to this wraps up in oil Emulsified oleaginous composition, and its large I suitably sets according to the shape of forming machine.Refrigerate after the steps such as packaging, filling after shaping, and optionally implement maturation.In addition, in order to obtain the crystallization content of target, sometimes at least need the cold preservation time of 24 ~ 48 hours.
[embodiment]
Below, by contents such as embodiments, more specifically introduce embodiments of the present invention.
Embodiment 1 ~ 9, comparative example 1 ~ 4
In composition shown in table 1, according to (the wrapping up in the preparation method of oil Emulsified oleaginous composition) of following record, oil Emulsified oleaginous composition is wrapped up in modulation.
The evaluation of workability is carried out afterwards according to (bread can be praised and prepare test method(s)) of following record.Further, carry out according to (sense evaluation assessment) the sense evaluation respectively can praising bread sample.
Employ as ester-exchanged oil A, fusing point palm oil, palm core fractionation wet goods being carried out random ester exchange is the material of 33 DEG C.
Employing as ester-exchanged oil B, is the material of 52 DEG C by the fusing point that rapeseed oil and palm kernel oil carry out random ester exchange and obtain.
Employ as ester-exchanged oil C, palm oil, vegetable seed wet goods are carried out random ester exchange and obtain the material that fusing point is 46 DEG C.
Palm oil distillate oil is employed as laurate system grease.
Employ as the grease containing SOS, utilize the chocolate grease that ferment ester exchange obtains.The content of SOS is 64.2 % by weight.
Employ as palm distillate oil, the palmitic middle fusing point distillate oil of the POP containing 46.2 % by weight.
Sucrose fatty ester (the RYOTO Sugar Ester P170 that food company of Mitsubishi Chemical manufactures) is employed as the emulsifying agent with the effect promoting fat crystals.
(wrapping up in the modulator approach of oil Emulsified oleaginous composition)
1. grease and the emulsifying agent that is dissolved in grease are melted, mixed, made oil phase.(butter is put in oil phase)
2. water and water-soluble composition are mixed, made aqueous phase.
3. oil phase is dropped into aqueous phase at 55 ~ 70 DEG C by limit while stirring, makes its roughly emulsification.
4. by scraping type rapidly cooling mixing machine (Kombinator), stop pipe, forming machine, acquisition sheet wrap up in oil fat or oil composition.
5. preserve 3 ~ 7 at the freezer of 3 ~ 7 DEG C.
(bread modulation test method(s) can be praised)
1. the composition recorded with table 2 modulates dough/pasta according to following program.
Incorporation time: low speed 3 minutes, middling speed 3 minutes
Kneading temperature 26 DEG C
Basic fermentation time (floor time): 40 minutes
Fermenting cellar temperature humidity 27 DEG C, 75%
The large segmentation of segmentation weight
Lax temperature-time-8 DEG C, 1 hour
2. prepare relative to dough/pasta, oil fat or oil composition is wrapped up in powder 50 weight portion.Wrapping up in each temperature adjustment of oil fat or oil composition is 15 DEG C, 20 DEG C, 25 DEG C, for thinking that the sample being in the suitableeest state has carried out folding test.
3. be converted into 3 foldings with tablet press machine, implement 3 times.
4. be thick 4mm by final dough/pasta extension, be cut into the triangle of base 120mm, height 180mm.
5. be configured as and can praise bread, finally ferment.
35 DEG C, humidity 70%, 60 minutes.
6., after final fermentation, coat buckets of beaten eggs and cure.
Stoving temperature gets angry 220 DEG C, lower fiery 190 DEG C, 15 minutes.
In addition, margarine oil's oil sheet in contrast, uses (ARTPIAGS) that only liquefaction (stock) company manufactures.
Table 2 can praise bread dough formula
| Weight portion | |
| High-strength flour | 70 |
| France's flour | 30 |
| Soft white sugar | 8 |
| Salt | 1.8 |
| Concentrated newborn type dairy products | 8 |
| Shell egg | 8 |
| Shortening | 6 |
| Yeast | 4 |
| Yeast food | 0.1 |
| Water suction | 49 |
※ concentrates " PROBEST 500 " that newborn type dairy products use only liquefaction (stock) company to manufacture.
" PAMPAS LB " that ※ shortening uses Fuji Oil Co., Ltd. to manufacture.
(workability evaluation during bread modulation can be praised)
Extension state when wrapping up in oily operation is evaluated by skilled operator.
The good ductility person presenting equal extent when comparing with control group is chosen as ◎, compared with control group more weaker but in permissible range person be chosen as zero, dough/pasta occur fracture etc. person of poor quality be chosen as ×.Zero, ◎ is qualified.
(bread the praised evaluation after curing)
Evaluated, using panel discussion as final result by 3 panelists.
A: ocular estimate
With the comparing of control group, observe size (degrees of expansion).With control group be equal extent ground fully expansion person be chosen as ◎, compared with control group more weaker but in permissible range person be chosen as zero, compared with the obvious chump of control group be chosen as ×.Zero, ◎ is qualified.
B: internal layer evaluation
Bread can be praised cut off, and observe internal layer.With control group be equal extent know present fine level person be chosen as ◎, compared with control group more weaker but be chosen as zero permissible range person, level is few etc. compared with the obvious chump of control group be chosen as ×.Zero, ◎ is qualified.
C: sense evaluation
Actual eating can praise bread, in mouth centered by melting, succulence sense, carries out sense evaluation.The person that surpasses control group is chosen as ◎, with control group be coordinate be chosen as zero, have sensation of dryness etc. compared with the obvious chump of control group be chosen as ×.Zero, ◎ is qualified.
Result and inference
Result arranges as table 3.
When being only fusion volume unthickened fuel, outward appearance, the internal layer of the bread praised of acquisition are all poor, and sense evaluation also obtains poor result (comparative example 1).
By combination unthickened fuel and SOS fat, the sense evaluation can praising bread makes moderate progress, but appearance poor, and workability is poor (comparative example 2) also.
At comparative example 3,4, the amount of unthickened fuel with SOS fat is inquired into than by changing, but do not obtain good result (comparative example 3,4).
As the embodiment, unthickened fuel is being set as it is 25 ~ 55 % by weight in oil phase, further, when SOS being set as 5 ~ 27 % by weight, just first time obtain there is good physical property and the outward appearance of bread can be praised, fat or oil composition that internal layer, sense evaluation are qualified evaluation.
Comparing embodiment 1 ~ known with embodiment 9, although the SOS in oil phase in these embodiments is 7.7 ~ 7.8 % by weight, the embodiment 1 ~ 3 of fusion POP is compared with embodiment 9, and workability evaluation is better, and its reason is the effect that POP causes by inference.
The result of table 3 embodiment, comparative example
[industry applications]
According to the present invention can obtain the oil-mixed dough taking into account ductility and bread etc. can be praised in mouth melting wrap up in oil Emulsified oleaginous composition.Miscellaneous degree when goods so improve bread processed and the purchase intention simultaneously stimulated consumer, the help for industry is large.
Claims (7)
1. wrap up in oil Emulsified oleaginous composition for one kind; it is characterized by: containing unthickened fuel 25 ~ 55 % by weight and SOS (2-oleoyl-1 in oil phase; 3 distearins) 6 ~ 33 % by weight; and the lauric acid content in the formation aliphatic acid of oil phase is less than 7 % by weight, and in fact not containing trans-fatty acid.
2. wrap up in oil Emulsified oleaginous composition as claimed in claim 1, wherein, the unthickened fuel content in oil phase is 1.3 ~ 8 times of SOS.
3. wrap up in oil Emulsified oleaginous composition as claimed in claim 2, also in oil phase, contain butterfat 0.2 ~ 17 % by weight.
4. wrap up in oil Emulsified oleaginous composition as claimed any one in claims 1 to 3, also in oil phase, contain POP (2-oleoyl-1,3 glycerol-1,3-dipalmitate) 2 ~ 6 % by weight.
5. wrap up in oil Emulsified oleaginous composition as claimed in claim 4, also in oil phase containing having the emulsifying agent more than 0.05 % by weight of effect promoting fat crystals.
6. wrapping up in an oil emulsified fat manufacture method, for the manufacture of wrapping up in oil Emulsified oleaginous composition as claimed in claim 5, it is characterized by: fusion has the emulsifying agent more than 0.05 % by weight of the effect promoting fat crystals in oil phase.
7. an oil-mixed dough, it uses wrapping up in oil Emulsified oleaginous composition and modulating according to any one of claim 1 to 5.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012-088041 | 2012-04-09 | ||
| JP2012088041 | 2012-04-09 | ||
| PCT/JP2013/057124 WO2013153902A1 (en) | 2012-04-09 | 2013-03-14 | Roll-in emulsified oil and fat composition |
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| Publication Number | Publication Date |
|---|---|
| CN104378995A true CN104378995A (en) | 2015-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201380018771.7A Pending CN104378995A (en) | 2012-04-09 | 2013-03-14 | Roll-in emulsified oil and fat composition |
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|---|---|
| JP (1) | JP5601427B2 (en) |
| CN (1) | CN104378995A (en) |
| SG (1) | SG11201406299VA (en) |
| TW (1) | TWI569728B (en) |
| WO (1) | WO2013153902A1 (en) |
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| EP3096629A1 (en) * | 2014-01-21 | 2016-11-30 | Loders Croklaan B.V. | Fat blend and use thereof |
| WO2019054082A1 (en) | 2017-09-14 | 2019-03-21 | 不二製油グループ本社株式会社 | Roll-in oil or fat composition |
| DK3569061T3 (en) * | 2018-05-18 | 2021-10-04 | Dmk Deutsches Milchkontor Gmbh | PROCEDURE FOR MANUFACTURE OF BUTTER FOR INDUSTRIAL USE WITH INCREASED HARDNESS |
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| JPH0722490B2 (en) * | 1986-12-23 | 1995-03-15 | 旭電化工業株式会社 | Fat composition |
| WO1994019953A1 (en) * | 1993-03-04 | 1994-09-15 | Loders Croklaan B.V. | Bakery fats ans bakery doughs and batters containing them |
| JP2003213291A (en) * | 2001-11-15 | 2003-07-30 | Asahi Denka Kogyo Kk | Oil and fat composition |
| DE60317879T2 (en) * | 2002-01-23 | 2008-04-03 | Adeka Corp. | GREASE COMPOSITION |
| JP4493268B2 (en) * | 2002-01-23 | 2010-06-30 | 株式会社Ａｄｅｋａ | Oil composition for roll-in containing milk fat |
| JP5293221B2 (en) * | 2008-02-08 | 2013-09-18 | 不二製油株式会社 | Fat and oil crystallization accelerator |
-
2013
- 2013-03-14 CN CN201380018771.7A patent/CN104378995A/en active Pending
- 2013-03-14 WO PCT/JP2013/057124 patent/WO2013153902A1/en active Application Filing
- 2013-03-14 SG SG11201406299VA patent/SG11201406299VA/en unknown
- 2013-03-14 JP JP2013558860A patent/JP5601427B2/en active Active
- 2013-04-09 TW TW102112564A patent/TWI569728B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JP5601427B2 (en) | 2014-10-08 |
| WO2013153902A1 (en) | 2013-10-17 |
| SG11201406299VA (en) | 2014-11-27 |
| JPWO2013153902A1 (en) | 2015-12-17 |
| TW201340878A (en) | 2013-10-16 |
| TWI569728B (en) | 2017-02-11 |
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Application publication date: 20150225 |