FI56306C - SAETT ATT FRAMSTAELLA EN BAGERIFETTEMULSION AV MARGARINTYP - Google Patents

Description

ΓβΊ «« NOTICE cconc BJ (1) UTLÄGGN I NGSSKRI FT 56 306 C (45j Patent granted 17 01 1930 ytja Patent raeddelat y (51) Kv.ik. * / Int.ci. * A 23 D 3/02 A 21 L 2/16 SUOMI-FINLAND (*) P »t * nttlh» kemu * - Ptt «ntuwöknln | 273/7 ^ + (22) Hakemitpllvl - AntBknlngsdag 31.01.7 ^ (23) Alkupllvl —Glltlghetsdag 31.01.7 ^

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1. . (44) Date of dispatch and of issue of the contract. -

Patent · och registerttyreleen '' Ansökan utlagd och utl.tkriften publktrad 28.09.79

(32) (33) (31) Privilege claimed — Begird prlorltet 05.02.73 Swedish-Swedish (SE) 73015U1-U

(71) AB Karlshamns Oljefabriker, S-292 00 Karlshamn, Sweden-Sweden (SE) (72) Ulf Persmark, Karlshamn, Sweden-Sweden (SE) (7U) Berggren Oy Ab (5U) Method for preparing a margarine-type baking fat emulsion - Regulation The present invention relates to a process for preparing a margarine-type baking fat emulsion which has the ability to improve the properties of baked breads using it, in particular to prolong freshness, increase volume, improve coloriness, and provide a more uniform and finer porosity and porosity. and tenderness and the resulting more comfortable mouthfeel.

The use of the baking fat emulsion according to the invention further facilitates the baking process in the dough-making step by reducing any irregularities in the quality of the flour and by increasing the tolerance for kneading over or under kneading of the dough.

The fermentation event is also improved due to the fact that the stronger gluten structure achieved strengthens the walls surrounding the gas bubbles. This improves the gas-forming ability, and at the same time results in a more homogeneous and finer gas bubble structure. This also immediately results in greater tolerance against overcurrent.

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It has long been known that certain surfactant fatty acid derivatives, especially esters of saturated fatty acids with polyhydric alcohols, such as 1-monoglycerides, are capable of slowing down the retrogradation of starch and the associated aging of bakery products.

In the past, these substances have generally been used by melting them together with fat and then allowing the melt to go through the same processes as fat to which no such surfactants have been added, for example in the preparation of baking fat emulsions.

The preparation of aqueous dispersions or gels of saturated fatty acid monoglycerides (e.g. 1-glyceryl limonostearate) has been described in detail in the literature, but the main field of application has been whipped products.

Dispersion of said monoglycerides in water involves, under certain conditions, their hydrophilization (through free rather than stoichiometric accumulation in water). Such dispersions, the so-called "pastes" have reached a certain use in bakery technology.

It has previously been shown in Finnish patent 50,924 that the use of hydrophilized monoglyceride dispersions as the aqueous phase in a baking fat emulsion such as baking margarine has a much more effective ability to delay the aging of bread than the addition of monoglycerides to the fat phase or the use of aqueous dispersion.

It was an object of the present invention to provide a process for preparing a bakery fat emulsion, e.g. then emulsified in fat to form an emulsion of the "water-in-oil" type, in which the fat formed a continuous phase.

Likewise, it has long been known, e.g. from U.S. Pat. Nos. 2,789,992 and 2,744,825, that salts of stearoyl lactyl acids, especially the calcium salt, have been shown to have certain advantageous properties when used as dough conditioning media in bakery technology.

Calcium stearoyl lactylate (hereinafter abbreviated as CSL) is then reported to provide a larger 3 6 b 3 O 6 / volume to the bread, a more hay-distributed and more even texture to the bread core, and a better color to it, while improving the freshness of the bread. In particular, CSL has been introduced in low-fat bakery products and is then considered as part of the replacement of baking fat.

CSL is a solid compound that is insoluble in water and polar solvents, but soluble in triglyceride fats above their melting point (47-52 ° C).

Thus, since the experimentally demonstrated properties of calcium stearoyl lactylate in bread and combined with generally accepted theories on the structure of gluten fractions, certain effects of calcium stearoyl lactylate could be explained by affecting lipoproteins between leafy tertiary structures. In addition, an effect on the secondary structure of gluten is also likely. This secondary structure can be illustrated by the helical structure of the peptide chains. The helical chains are partially connected to each other in the helix by hydrogen bonds. Thus, since this helical structure is directly related to the elasticity of bread and dough, the elasticity-enhancing effects of calcium stearoyl lactylate may be due to its effect on these helical structures and anti-elastic hydrogen bonds.

CSL is used as a powder or flakes that are mixed directly into the flour, but can also be used as part of a fat for baking.

However, as will be shown later, the effect of monoglycerides or compound CSL is relatively small when used in a conventional manner.

However, the use of 1-monoglyceryl stearate and / or palmitate in baking, as proposed in Finnish Patent Publication 50,924, provides a considerably better freshness property for bread.

It has now become quite surprising that by dissolving calcium stearoyl lactylate in a plastic fat blend used in baking fat emulsions and then using this fat blend as a permanent phase in a margarine-type baking fat dispersion in a margarine type, in the aqueous phase, an unexpected * 563Q6 synergistic combination effect is achieved which cannot be achieved by using these components alone or by previously known combination methods.

Bread, especially wheat bread baked using a baking fat emulsion prepared according to the invention, proves to be the most fresh-fresh, has a significantly higher volume and a uniform and finer porosity, which gives the contents a much lighter color, better chewing, smoothness, crumbs and crumbs. tasting reviews have unequivocally proved.

The baking fat emulsion according to the invention is suitably prepared as containing an emulsifier combination with (based on the amount of emulsion) 0.5-22% calcium stearoyl lactylate and 0.5-22% saturated fatty acids, mainly stearic and / or palmitic acid and 1-glyceryl the emulsifiers are kept separate from each other so that, based on the fat, 0.5 to 25% by weight? calcium stearoyl lactylate is dissolved in the fat phase in the molten state at a temperature of 60-70 ° C where it remains, while the aqueous phase is prepared by dispersing 2-40% by weight. 1-glyceryl monoesters of saturated fatty acids to 98-60 wt% water with stirring at 55-60 ° C until a completely homogeneous dispersion is obtained, usually for 1-2 hours, followed by 10-55 wt%? the hydrophilic dispersion is emulsified in 45-90 wt% of the molten fat phase at 55-60 ° C to give a water-in-oil emulsion which is finally cooled and plasticized. The resulting product contains dispersed monoglycerides in the dispersed aqueous phase, while calcium stearoyl lactylate is included in the continuous fat phase.

The baking fat emulsion prepared in this way is particularly advantageous for use in wheat flour-based bakery products, preferably in combination with another baking fat or baking fat emulsion. Thus, substantial improvements in both dough properties and baking properties and finished product properties are achieved.

These beneficial effects described above are particularly pronounced in the baking of bread by a method which has become increasingly widespread in Sweden in recent years. This method, which is described in detail in the example section, starts in principle from the fact that the dough is prepared for the fermentation stage on day 1, after which the dough is placed in a refrigerator (4-6 ° C) overnight, and on the following day (day 2). warmed to room temperature is allowed to rise, after which it is baked.

5 56306 This method exposes the dough to greater stresses than the normal baking process.

The amount of fat used to bake the dough varies, depending on the type of bread to be made, but also depending on where in the country it is made, even which bakery makes it.

This problem can be solved by preparing a range of bakery-mora emulsions with emulsifier concentrations adapted to different types of bread. However, for practical reasons, it is often simplest to prepare a standardized product with a relatively high emulsifier content and intended to form only part of the fat addition. In this way, it is easiest to compensate for local differences in fat content and reduce the range of raw material storage in bakeries with different production methods, as well as to achieve a more flexible and appropriate product.

Example 1: A bakery fat emulsion of the margarine type is prepared as follows:

The fatty phase

Plastic grease: 92 parts by weight

Calcium stearoyl acylate (CSL): 8 "

The calcium stearoyl lactylate is dissolved in the fat with stirring at 60-70 ° C, and the solution is then brought to 55-60 ° C with continued stirring.

Aqueous phase 1-glyceryl monostearate (GMS): 25 parts by weight

Acetic acid (99-100%) 0, * 1 "

Water 7 * 1.6 "1-glyceryl monostearate is mixed with water at a temperature of 60 ° C (according to Finnish Patent Publication 50 92 * 1) with constant stirring until the 1-glyceryl monostearate is completely dispersed (1-2 hours). The dispersion is cooled to a temperature of * 15-50 ° C, after which acetic acid is added.

Leipomorasvaemulsio. The water phase (2 * 1 parts by weight) prepared as described above is emulsified in the above-described fat phase (76 parts by weight) at a temperature of 55-60 ° C, after which the emulsion is cooled in a tube cooler and packaged.

Example 2: A number of baking fat emulsions were prepared according to Example 1 using different amounts of calcium stearoyl lactylate and 1-glyceryl monoesters. The content of calcium stearoyl lactylate in the emulsion varied between 0.5-22% and the content of 1-glyceryl monostea, *, ϊ 6 S6306 wate between 0.5-22%.

Example 3: A baking experiment was performed using the following recipe:

Wheat flour 230 parts by weight water 100 "sugar 40" dry milk 10 "yeast 10"

salt 1 'M

baking fat emulsion 40 "

The dough was put in order and baked as follows: I. BREAD

The ingredients were mixed in a Hobart mixer (1/2 minute in gear 1 and then 3 1/2 minutes in gear 2).

Dough temperature: 28 ° C

Standby time: 60 minutes Setting for pans.

Dough weight: 400 g Fermentation:

Temperature: 36 ° C

Relative humidity: 80% Fermentation times: 40, 45 and 50 minutes.

Roasting:

Oven temperature: 220 ° C

Baking time: 20 minutes.

II. JÄÄHIJONELEIPÄ

The ingredients were mixed in a Hobart mixer (1/2 minute in gear 1 and then 3 1/2 minutes in gear 2).

Dough temperature: 28 ° C

Standby time: 45 minutes

Dough setting in pans.

Dough weight: 400 g

The pans were placed in an ice room to stand overnight at 4-6 ° C. Heating: 45 minutes (20 ° C)

Fermentation conditions: as in I

Baking conditions: as in I.

Evaluation of breads: Baking results were determined by evaluating breads for physical properties, volume (specific volume: cm 2 / g x 100), and compressibility and elasticity. The latter were performed using a TNO panimeter (Institute for Cereals, Flour and Bread TNO, Wageningen, The Netherlands), which 7 S6306 gives a measure of fresh freshness.

Bread properties were evaluated further outside and the interior of the appearance and the organoleptic properties of taste, mureu-ing and chewiness relative to using a five-grade rating scale.

Baking experiments were performed using bread type and recipe I as follows:

Experiment A. Using a traditional type of baking fat without adding a baking aid.

Experiment B. Using a traditional type of baking fat. When making the dough, CSL was added to it in pure solid form (as a powder).

Experiment C. Using a baking fat emulsion formed by the fat phase of Example 1, but the traditional aqueous phase.

table 1

Experiment CSL Volume Compressibility ($) 1 ^ cm / gx 100 χ day 3 days A 283 625 245 f 0.2 302 715 375 B) 0.3 307 785 410 (0.5 310 770 400 f0.2 326 830 535 C \ 0.3 334 910 665 [o, 5 327 900 670 of the amount of flour contained

The results are shown in Table 1, which shows that the addition of CSL dissolved in fat (Experiment C) provides a significantly better effect compared to Experiment B, where CSL was added in pure solid form.

Example 4: A second set of baking experiments was performed using the recipe of Example 3 and bread type I.

In Experiment D (Table 2), a traditional baking fat emulsion was used as the baking fat. In experiments E-M, baking fat emulsions containing CSL and / or GMS in the amounts indicated in Table 2 and prepared according to Example 1 were used as baking fat. Experiments K-M represent emulsions prepared according to the invention.

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Table 2

Experience Baking Fat Emulsion As a percentage of what is included

Compound CSL Compound GMS Amount of batch in the fat phase in the aqueous phase CSL {%) GMS {%) (%) (g) D - - E - 4.6 g GMS - 0.2 F - 6.9 g "0.3 G - 11.5 g "0.5 H 1.5 0.2 I 2.3 0.3 J 3.8 0.5 K 3.1 2.3 0.4 0.1 L 1.9 5.75 0.25 0 .4 M 0.8 9.2 0.1 0.4

The properties of the breads obtained in the baking experiments of Example 4 show (Table 3) that the combination of the compounds CSL and GMS of the invention produces the best breads in terms of volume and compressibility as well as other properties.

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Example 5 »The purpose of this example is to explain the use of a baking fat emulsion according to the invention as part of the total fat content of the dough. Experiment N: Normal baking fat emulsion without baking aid was used as baking fat.

Experiment 0: 3 parts of the bakery fat emulsion according to Experiment N and 1 part of the bakery fat emulsion according to the invention described in Example 1 were used as baking fat.

Table 4

Bread- Specific volume Compressibility ^ ^ type cnr / gx 100 1 day 2 days 3 days M f * after after after N 0 NO ΝΟΝΟ I (Fresh bread) 320 325 320 770 190 420 125 175 II 292 315 325 640 160 405 120 190 ^ Panimetric loading: 600 g

Experiment 0 breads have a higher specific volume than Experiment N breads, especially in the case of ice cream breads (Table 4). The freshness (softness) expressed by compressibility is also significantly better in Experiment 0. Subjective and organoleptic evaluations of the breads show that the breads N have a smaller volume and a harder crust in appearance. In terms of guts, the N and O breads differ quite strikingly. Thus, the porosity in breads 0 is finer and more even and their chewability is much better. Breads N are found to be tough and sticky (Table 5).

Table 5

Bread- Test Exterior Gut type Porosity and chewability Color and tenderness I (fresh bread) N 4 ^ 4 ^ 3j5 ^ 0 5 5 5 II (Ice room- N 3,51 ^ 42) 3 BREAD.) 05 5 5 ^^ Harder crust - smaller volume.

2) ·

Grayer color on the inside.

Coarser and more uneven porosity.

^ Tougher and stickier content.

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Claims (1)

A process for preparing a 45-90 # fat baking fat emulsion of the margarine type, which has the ability to improve the properties of breads baked using it, mainly shelf life, volume, color and chewability, but also porosity (smoother and finer) porosity , characterized in that the product contains an emulsifier combination comprising (based on the amount of emulsion) 0.5 to 22 # of calcium stearyl lactylate and 0.5 to 22 # of saturated fatty acids, mainly 1-glyceryl monoesters of stearic and / or palmitic acid, and that these emulsifiers is kept separate so that 0.5 to 25% by weight of calcium stearoyl lactylate, based on the fat, is dissolved in the fat phase in the molten state at a temperature of 60 to 70 ° C, where it remains, while the aqueous phase is prepared by dispersing 1 to 40% by weight of 1-glyceryl monoesters of saturated fatty acids. 60 weight # to water at 55-68 ° C with stirring until a completely homogeneous dispersion is obtained, usually for 1-2 hours, after which the 10-55 wt.% hydrophilic dispersion is emulsified in 45-90 wt.% melting fat phase 55-60 At ° C to give a water-in-oil emulsion which is finally cooled and plasticized. For the purpose of applying the emulsion of the bagpipe emulsion, the amount of 45 to 90% of the fats used in the case of the fodder emulsion, the amount and the amount of the fatty acid ( liquid formulation and finishing agent), subjective, carbonaceous monolithic, inverted, to produce an emulsifier system (emulsion head) 0.5-22 # calcium stearoyl lactylates and 0.5-22 # 1-glyceryl monoesters based on meltade - och / eller palminsyra, och att dessa hälies separata, därigenom att 0,5-25 vikt- #calcium stearoylactylat, räknat head fettet, löses i fettfasen i smält till-standat at temperatT av 60-70 ° C och föreligger däri, Medan 2- to 1-glyceryl monoesters are present in the fatty acid dispersants at 98-60 ° C to 55 ° C to 55 ° C to a fully homogeneous dispersion temperature of less than 1-2 Tue mmar, varefter 10-55 wt- # av den hydrophilic dispersion emulsifiers in i 45-90 wick- # av den hälta fettfasen at a temperature of 55 ~ 60 ° C, with the addition of water-i-oil emulsion, and with the aid of plastics and plastics.