JP2006055135A - Powdery emulsifying agent composition - Google Patents
Powdery emulsifying agent composition Download PDFInfo
- Publication number
- JP2006055135A JP2006055135A JP2004243003A JP2004243003A JP2006055135A JP 2006055135 A JP2006055135 A JP 2006055135A JP 2004243003 A JP2004243003 A JP 2004243003A JP 2004243003 A JP2004243003 A JP 2004243003A JP 2006055135 A JP2006055135 A JP 2006055135A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- weight
- acid ester
- hlb
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 43
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 47
- 229930195729 fatty acid Natural products 0.000 claims abstract description 47
- 239000000194 fatty acid Substances 0.000 claims abstract description 47
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 34
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 20
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 150000007524 organic acids Chemical class 0.000 claims abstract description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 8
- 239000000787 lecithin Substances 0.000 claims abstract description 8
- 235000010445 lecithin Nutrition 0.000 claims abstract description 8
- 229940067606 lecithin Drugs 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 150000008163 sugars Chemical class 0.000 claims abstract 3
- 235000011187 glycerol Nutrition 0.000 claims description 9
- 102000011632 Caseins Human genes 0.000 claims description 7
- 108010076119 Caseins Proteins 0.000 claims description 7
- 229940080237 sodium caseinate Drugs 0.000 claims description 6
- 229920000223 polyglycerol Polymers 0.000 claims description 3
- 239000002253 acid Substances 0.000 abstract description 4
- 150000002148 esters Chemical class 0.000 abstract description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 2
- 239000005018 casein Substances 0.000 abstract description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 2
- 235000021240 caseins Nutrition 0.000 abstract description 2
- 229910052708 sodium Inorganic materials 0.000 abstract description 2
- 239000011734 sodium Substances 0.000 abstract description 2
- 238000005187 foaming Methods 0.000 description 16
- 239000000843 powder Substances 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000000470 constituent Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 150000004671 saturated fatty acids Chemical class 0.000 description 6
- 235000021355 Stearic acid Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 125000004432 carbon atom Chemical group C* 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 5
- 235000003441 saturated fatty acids Nutrition 0.000 description 5
- 239000008117 stearic acid Substances 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000008384 inner phase Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
本発明は、食品用の乳化剤組成物に関し、特に小麦粉に砂糖等を混合したケーキミックス等の粉末状製菓材料に添加するのに適した粉末状乳化剤組成物に関する。 The present invention relates to an emulsifier composition for food, and more particularly to a powder emulsifier composition suitable for addition to a powdery confectionery material such as a cake mix in which sugar or the like is mixed with wheat flour.
従来、ケーキミックス等の粉末状製菓材料の乳化剤としては、プロピレングリコール脂肪酸エステルや、乳酸モノグリセリドを主体にした乳化剤（起泡剤）組成物が使用されてきたが、味の点で問題があったり、油脂を配合するためにペースト状である等の理由で、粉末状製菓材料には使用しにくかった。 Conventionally, as an emulsifier for powdery confectionery materials such as cake mixes, an emulsifier (foaming agent) composition mainly composed of propylene glycol fatty acid ester or lactic acid monoglyceride has been used, but there is a problem in terms of taste. It was difficult to use for powdery confectionery materials because it was paste-like for blending oils and fats.
粉末状乳化剤組成物としては、特開平０８−２０５７５８号公報に、（Ａ）ＨＬＢ５以上のショ糖脂肪酸エステル、（Ｂ）グリセリン脂肪酸モノエステル、グリセリン脂肪酸有機酸モノエステル及びソルビタン脂肪酸エステルからなる群より選ばれた少なくとも１種、及び（Ｃ）糖類化合物を含有する水溶液又は水分散液を噴霧乾燥して得られる粉末状又は顆粒状の小麦粉系菓子類用乳化剤製剤が開示されている。しかしながら、これは起泡性が低く、ケーキミックス等の用途に必要な起泡性を得るためには１０〜１５重量％という多量の配合が必要であった。
本発明は、上記に鑑みてなされたものであり、粉末状で、味覚の点で問題なく、高度の起泡性を有する乳化剤（起泡剤）組成物を提供することを目的とする。なお、本発明でいう「粉末状」とは混合に適した粉体であればよく、粒径等は特に限定されず、「顆粒状」をも含むものとする。 The present invention has been made in view of the above, and an object of the present invention is to provide an emulsifier (foaming agent) composition that is in a powder form and has a high degree of foaming without any problem in taste. The “powder” in the present invention may be any powder suitable for mixing, and the particle size and the like are not particularly limited, and include “granular”.
本発明の粉末状乳化剤組成物は、上記の課題を解決するために、ＨＬＢが１２以上のショ糖脂肪酸エステル５〜４０重量％、有機酸脂肪酸モノグリセリド１〜２０重量％、グリセリンモノ脂肪酸エステル１〜２０重量％、プロピレングリコール脂肪酸エステル１〜２０重量％、レシチン０．１〜４重量％、カゼインナトリウム１〜２０重量％、及び糖類３０〜９０重量％（但し、総量で１００重量％）からなるものとする。 In order to solve the above problems, the powdered emulsifier composition of the present invention has 5 to 40% by weight of sucrose fatty acid ester having an HLB of 12 or more, 1 to 20% by weight of organic acid fatty acid monoglyceride, 1 to 1 of glycerin monofatty acid ester. 20% by weight, propylene glycol fatty acid ester 1 to 20% by weight, lecithin 0.1 to 4% by weight, sodium caseinate 1 to 20% by weight, and sugar 30 to 90% by weight (however, the total amount is 100% by weight) And
あるいは、ＨＬＢが１２以上のショ糖脂肪酸エステル５〜４０重量％、ＨＬＢが１０以上のポリグリセリン脂肪酸エステル１〜２０重量％、有機酸脂肪酸モノグリセリド１〜２０重量％、グリセリンモノ脂肪酸エステル１〜２０重量％、プロピレングリコール脂肪酸エステル１〜２０重量％、レシチン０．１〜４重量％、カゼインナトリウム１〜２０重量％、及び糖類３０〜８９．９重量％（但し、総量で１００重量％）からなるものとする。 Alternatively, 5 to 40% by weight of sucrose fatty acid ester having an HLB of 12 or more, 1 to 20% by weight of a polyglycerol fatty acid ester having an HLB of 10 or more, 1 to 20% by weight of an organic acid fatty acid monoglyceride, and 1 to 20% by weight of a glycerol mono fatty acid ester %, Propylene glycol fatty acid ester 1-20% by weight, lecithin 0.1-4% by weight, sodium caseinate 1-20% by weight, and sugar 30-89.9% (however, the total amount is 100% by weight) And
本発明によれば、例えば１５℃という低温においても高度の起泡性を有し、味覚の点でも問題のない乳化剤組成物が得られる。また、本発明の乳化剤組成物は粉末状のため、砂糖、小麦粉等とのプレミックス化が可能であり、家庭で簡単に調理可能なケーキミックス等の粉末状製菓材料が容易に得られる。 According to the present invention, for example, an emulsifier composition having a high foaming property even at a low temperature of 15 ° C. and having no problem in taste can be obtained. Moreover, since the emulsifier composition of the present invention is in a powder form, it can be premixed with sugar, flour, etc., and a powdery confectionery material such as a cake mix that can be easily cooked at home can be easily obtained.
本発明の粉末状乳化剤組成物（以下、単に組成物ともいう）には、味の点で問題なく、親水性が高く、しかも乳化起泡力の高いＨＬＢが１２以上のショ糖脂肪酸エステルを５〜４０％（重量％、以下同様）配合する。ＨＬＢが１２未満であると、充分な起泡力が得られない。ＨＬＢの範囲は１３〜１６であることがより好ましい。また、構成脂肪酸としては、炭素数１４〜２２の飽和脂肪酸の１種又は２種以上の混合物が好ましい。炭素数１４〜２２の飽和脂肪酸の例としては、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸等が挙げられ、中でもステアリン酸が好ましい。このショ糖脂肪酸エステルは起泡力のほかにモノグリセリドのβ結晶化抑制効果も有するが、配合量が５％未満であるとこの効果が不足し、長期安定性が不十分となる。 The powdery emulsifier composition of the present invention (hereinafter also simply referred to as a composition) contains 5 sucrose fatty acid esters having no problem in taste, high hydrophilicity, and high emulsification foaming power with an HLB of 12 or more. -40% (% by weight, the same applies hereinafter) is blended. If the HLB is less than 12, sufficient foaming power cannot be obtained. The range of HLB is more preferably 13-16. Moreover, as a constituent fatty acid, the 1 type, or 2 or more types of mixture of C14-C22 saturated fatty acid is preferable. Examples of the saturated fatty acid having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, etc., among which stearic acid is preferable. This sucrose fatty acid ester has the effect of inhibiting β-crystallization of monoglyceride in addition to foaming power, but if the amount is less than 5%, this effect is insufficient and long-term stability becomes insufficient.
また本発明の組成物には、味の点で問題なく、乳化起泡力の高い有機酸脂肪酸モノグリセリドを１〜２０％配合する。有機酸脂肪酸モノグリセリドは、脂肪酸モノグリセリドの好ましくはコハク酸、クエン酸、又はジアセチル酒石酸の有機酸エステルである。構成脂肪酸としては、炭素数１４〜２２の飽和脂肪酸の１種又は２種以上の混合物が好ましく、具体例としては上記のものが挙げられ、中でもステアリン酸が好ましい。有機酸脂肪酸モノグリセリドの配合量が１％未満であると、充分な起泡力が得られない。 Further, the composition of the present invention contains 1 to 20% of an organic acid fatty acid monoglyceride having a high emulsifying foaming power without any problem in taste. The organic acid fatty acid monoglyceride is an organic acid ester of fatty acid monoglyceride, preferably succinic acid, citric acid or diacetyltartaric acid. As the constituent fatty acid, one or a mixture of two or more saturated fatty acids having 14 to 22 carbon atoms is preferable, and specific examples thereof include the above, and stearic acid is particularly preferable. When the blending amount of the organic acid fatty acid monoglyceride is less than 1%, sufficient foaming power cannot be obtained.
また本発明の組成物には、起泡力の高いグリセリンモノ脂肪酸エステルを０．１〜２０％配合する。構成脂肪酸としては、炭素数１４〜２２の飽和又は不飽和脂肪酸の１種又は２種以上の混合物が好ましい。飽和脂肪酸の例としては上記のものが挙げられ、中でもステアリン酸が好ましい。不飽和脂肪酸の例としてはオレイン酸が挙げられる。グリセリンモノ脂肪酸エステルの配合量が０．１％未満であると、起泡力が不足する。 Moreover, 0.1-20% of glycerin monofatty acid ester with high foaming power is mix | blended with the composition of this invention. As the constituent fatty acid, one or a mixture of two or more saturated or unsaturated fatty acids having 14 to 22 carbon atoms is preferable. Examples of saturated fatty acids include those mentioned above, with stearic acid being preferred. Examples of unsaturated fatty acids include oleic acid. When the blending amount of the glycerin mono fatty acid ester is less than 0.1%, the foaming power is insufficient.
また本発明の組成物には、バッター系での起泡力が高いプロピレングリコール脂肪酸エステルを１〜２０％配合する。構成脂肪酸としては、炭素数１４〜２２の飽和又は不飽和脂肪酸の１種又は２種以上の混合物が好ましく、具体例としては上記のものが挙げられる。プロピレングリコール脂肪酸エステルもモノグリセリドのβ結晶化抑制効果を有するが、配合量が１％未満であると、この効果が不足する。 Moreover, 1-20% of propylene glycol fatty acid ester with high foaming power in a batter system is blended in the composition of the present invention. As the constituent fatty acid, one or a mixture of two or more types of saturated or unsaturated fatty acids having 14 to 22 carbon atoms is preferable, and specific examples thereof include those described above. Propylene glycol fatty acid ester also has the effect of inhibiting β-crystallization of monoglyceride, but if the amount is less than 1%, this effect is insufficient.
また本発明の組成物には、バッター系での起泡力が高いレシチンを０．１〜５％配合する。レシチンの配合量が０．１％未満であると、バッター系の増粘が不足し、充分な起泡力が得られない。 The composition of the present invention contains 0.1 to 5% of lecithin having a high foaming power in a batter system. If the blended amount of lecithin is less than 0.1%, batter-based thickening is insufficient and sufficient foaming power cannot be obtained.
また本発明の組成物には、カゼインナトリウムを１〜１０％配合する。カゼインナトリウムの配合量が１％未満であると、乾燥時に乳化剤を包接する力が不足し、乾燥装置への付着量が増大し、歩留まりが低下する。 Moreover, 1-10% of casein sodium is mix | blended with the composition of this invention. When the amount of sodium caseinate is less than 1%, the force for inclusion of the emulsifier at the time of drying is insufficient, the amount of adhesion to the drying apparatus increases, and the yield decreases.
上記各成分に加えて本発明の組成物には、ＨＬＢが１０以上のポリグリセリン脂肪酸エステル１〜２０％を配合することもできる。構成脂肪酸としては、炭素数１４〜２２の飽和脂肪酸の１種又は２種以上の混合物が好ましく、具体例としては上記のものが挙げられる。ＨＬＢが１０以上のポリグリセリン脂肪酸エステルを配合した場合、起泡力が一層向上する。 In addition to the above components, the composition of the present invention may contain 1-20% polyglycerol fatty acid ester having an HLB of 10 or more. As the constituent fatty acid, one or a mixture of two or more saturated fatty acids having 14 to 22 carbon atoms is preferable, and specific examples thereof include those described above. When a polyglycerin fatty acid ester having an HLB of 10 or more is blended, the foaming power is further improved.
本発明の乳化剤組成物は、低温でも容易に溶解するものとするために、糖類でコーティングする。具体的には、上記各成分と糖類からなる水溶液又は分散液を調製し、噴霧乾燥などの方法で粉末化又は顆粒化すればよい。糖類としては、果糖、ブドウ糖等の単糖類、ショ糖、乳糖等の二糖類、デキストリン等の多糖類、ソルビット、マルビット等の糖アルコール等が使用可能である。糖類の配合量は３０〜９０％（ポリグリセリン脂肪酸エステルを含有する場合は３０〜８９．９％）である。 The emulsifier composition of the present invention is coated with a saccharide in order to dissolve easily even at a low temperature. Specifically, an aqueous solution or dispersion liquid composed of the above-described components and saccharides may be prepared and powdered or granulated by a method such as spray drying. As the saccharide, monosaccharides such as fructose and glucose, disaccharides such as sucrose and lactose, polysaccharides such as dextrin, sugar alcohols such as sorbit and malbit, and the like can be used. The blending amount of the saccharide is 30 to 90% (30 to 89.9% when polyglycerin fatty acid ester is contained).
本発明の乳化剤組成物の小麦粉系製品への添加量は、小麦粉に対し通常１〜３０％である。これより少ないと充分な起泡性が得られず、これより多くても効果は変わらず、経済的に不利である。 The amount of the emulsifier composition of the present invention added to the flour-based product is usually 1 to 30% with respect to the flour. If it is less than this, sufficient foaming property cannot be obtained, and if it is more than this, the effect is not changed, which is economically disadvantageous.
以下に、本発明の実施例を示すが、本発明はこれらの実施例によって限定されるものではない。 Examples of the present invention are shown below, but the present invention is not limited to these examples.
［実施例、比較例］
表１に示すショ糖脂肪酸エステル（構成脂肪酸：ステアリン酸）、有機酸脂肪酸モノグリセリド、プロピレングリコール脂肪酸エステル、レシチン、ポリグリセリン脂肪酸エステル（ＨＬＢ＝１３．５）、グリセリンモノ脂肪酸エステル、糖類、及びカゼインナトリウムを当該表に示す配合にて混合したもの１００部に対して水３００部を加え、スラリーを調製し、噴霧乾燥して粉末状乳化剤組成物を得た。
[Examples and Comparative Examples]
Sucrose fatty acid ester (constituent fatty acid: stearic acid), organic acid fatty acid monoglyceride, propylene glycol fatty acid ester, lecithin, polyglycerin fatty acid ester (HLB = 13.5), glycerin monofatty acid ester, saccharide, and sodium caseinate shown in Table 1 300 parts of water were added to 100 parts of the mixture shown in the table, and a slurry was prepared and spray-dried to obtain a powdery emulsifier composition.
粉糖、薄力粉、及び上記により得られた乳化剤組成物を混合してケーキミックスとし、ラミネート袋に入れて開口部をヒートシールして密封した。 Powdered sugar, soft flour, and the emulsifier composition obtained above were mixed to form a cake mix, placed in a laminate bag, and the opening was heat sealed and sealed.
密封直後と、７日毎に５℃〜３７℃の温度サイクルを繰り返しつつ１ヶ月間保存した後と、同条件下で３ヶ月間保存した後に袋を開封し、粉末状乳化剤組成物を取り出した。全卵、牛乳を加えて、液温１５℃でケンウッドミキサー（ホイッパー撹拌装置）で１８０ｒｐｍにて５分間撹拌後、サラダ油を加えて１２０ｒｐｍで３０秒間撹拌し、バッターを調製した。バッターの配合は表２に示す通りである。 Immediately after sealing, after storing for 1 month while repeating a temperature cycle of 5 ° C. to 37 ° C. every 7 days, and after storing for 3 months under the same conditions, the bag was opened and the powdered emulsifier composition was taken out. Whole egg and milk were added, and after stirring for 5 minutes at 180 rpm with a Kenwood mixer (whipper stirring device) at a liquid temperature of 15 ° C., salad oil was added and stirred for 30 seconds at 120 rpm to prepare a batter. The composition of the batter is as shown in Table 2.
出来上がったバッター１８０ｇをケーキ型に入れて１８５℃で３５分間焼成した。バッターの比容積とケーキの比容積をそれぞれ測定した。比容積（ｍｌ／ｇ）は、バッター又はケーキの体積と重量から、体積（ｍｌ）／重量（ｇ）なる式により求められる。結果を表３及び表４に示す。 180 g of the finished batter was put into a cake mold and baked at 185 ° C. for 35 minutes. The specific volume of the batter and the specific volume of the cake were measured respectively. The specific volume (ml / g) is determined from the volume and weight of the batter or cake by the formula of volume (ml) / weight (g). The results are shown in Tables 3 and 4.
また、上記試料を用いて焼成したケーキを縦に割り、内相を観察し、以下の基準により評価した；
◎：内相が均一できめが細かい、
○：内相に一部ムラがあるが、問題となるほどではない、
×：目が詰まった部分、油脂が凝集した部分、又はきめの粗い部分がある。
Moreover, the cake baked using the above sample was vertically divided, the internal phase was observed, and evaluated according to the following criteria;
◎: Inner phase is uniform and fine,
○: There is some unevenness in the inner phase, but not so much as to be a problem.
X: There are a clogged part, a part where oils and fats are aggregated, or a part with a rough texture.
結果を表５に示す。 The results are shown in Table 5.
本発明の粉末状乳化剤組成物は、ケーキミックス粉、ホットケーキミックス粉、ドーナツミックス粉等の粉末状製菓材料に特に好適に使用できる。
The powdery emulsifier composition of the present invention can be particularly suitably used for powdered confectionery materials such as cake mix powder, hot cake mix powder, and donut mix powder.
Claims (2)
有機酸脂肪酸モノグリセリド１〜２０重量％、
グリセリンモノ脂肪酸エステル１〜２０重量％、
プロピレングリコール脂肪酸エステル１〜２０重量％、
レシチン０．１〜４重量％、
カゼインナトリウム１〜２０重量％、及び
糖類３０〜９０重量％からなる粉末状乳化剤組成物。 5 to 40% by weight of a sucrose fatty acid ester having an HLB of 12 or more,
1 to 20% by weight of organic acid fatty acid monoglyceride,
1 to 20% by weight of glycerin mono fatty acid ester,
1 to 20% by weight of propylene glycol fatty acid ester,
Lecithin 0.1 to 4% by weight,
A powdered emulsifier composition comprising 1 to 20% by weight of sodium caseinate and 30 to 90% by weight of sugars.
ＨＬＢが１０以上のポリグリセリン脂肪酸エステル１〜２０重量％、
有機酸脂肪酸モノグリセリド１〜２０重量％、
グリセリンモノ脂肪酸エステル１〜２０重量％、
プロピレングリコール脂肪酸エステル１〜２０重量％、
レシチン０．１〜４重量％、
カゼインナトリウム１〜２０重量％、及び
糖類３０〜８９．９重量％からなる粉末状乳化剤組成物。
5 to 40% by weight of a sucrose fatty acid ester having an HLB of 12 or more,
1 to 20% by weight of a polyglycerol fatty acid ester having an HLB of 10 or more,
1 to 20% by weight of organic acid fatty acid monoglyceride,
1 to 20% by weight of glycerin mono fatty acid ester,
1 to 20% by weight of propylene glycol fatty acid ester,
Lecithin 0.1 to 4% by weight,
A powdered emulsifier composition comprising sodium caseinate 1 to 20% by weight and sugars 30 to 89.9% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004243003A JP2006055135A (en) | 2004-08-23 | 2004-08-23 | Powdery emulsifying agent composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004243003A JP2006055135A (en) | 2004-08-23 | 2004-08-23 | Powdery emulsifying agent composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2006055135A true JP2006055135A (en) | 2006-03-02 |
Family
ID=36103120
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004243003A Pending JP2006055135A (en) | 2004-08-23 | 2004-08-23 | Powdery emulsifying agent composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2006055135A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095473B (en) * | 2007-07-04 | 2010-06-23 | 美晨集团股份有限公司 | Powder type composite cake emulsifying agent |
| CN102630715A (en) * | 2012-04-21 | 2012-08-15 | 赵兰清 | Powdery cake foaming agent and production method thereof |
| JP2014068551A (en) * | 2012-09-27 | 2014-04-21 | Nisshin Foods Kk | Corn dog mix |
| JP2014520532A (en) * | 2011-06-30 | 2014-08-25 | アーチャー−ダニエルズ−ミッドランド カンパニー | Emulsifier composition and method of using such an emulsifier composition |
| JP2017176139A (en) * | 2016-03-31 | 2017-10-05 | 理研ビタミン株式会社 | Emulsifying and foaming agent for cakes |
| WO2018169312A1 (en) * | 2017-03-15 | 2018-09-20 | 주식회사 삼양사 | Powder type emulsifying composition |
| WO2018179912A1 (en) | 2017-03-27 | 2018-10-04 | 第一工業製薬株式会社 | Owder emulsifier composition, method for manufacturing powder emulsifier composition, and food containing powder emulsifier composition |
-
2004
- 2004-08-23 JP JP2004243003A patent/JP2006055135A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095473B (en) * | 2007-07-04 | 2010-06-23 | 美晨集团股份有限公司 | Powder type composite cake emulsifying agent |
| JP2014520532A (en) * | 2011-06-30 | 2014-08-25 | アーチャー−ダニエルズ−ミッドランド カンパニー | Emulsifier composition and method of using such an emulsifier composition |
| CN102630715A (en) * | 2012-04-21 | 2012-08-15 | 赵兰清 | Powdery cake foaming agent and production method thereof |
| JP2014068551A (en) * | 2012-09-27 | 2014-04-21 | Nisshin Foods Kk | Corn dog mix |
| JP2017176139A (en) * | 2016-03-31 | 2017-10-05 | 理研ビタミン株式会社 | Emulsifying and foaming agent for cakes |
| WO2018169312A1 (en) * | 2017-03-15 | 2018-09-20 | 주식회사 삼양사 | Powder type emulsifying composition |
| KR20180105537A (en) * | 2017-03-15 | 2018-09-28 | 주식회사 삼양사 | Emulsion composition in powder |
| KR101991927B1 (en) | 2017-03-15 | 2019-06-21 | 주식회사 삼양사 | Emulsion composition in powder |
| WO2018179912A1 (en) | 2017-03-27 | 2018-10-04 | 第一工業製薬株式会社 | Owder emulsifier composition, method for manufacturing powder emulsifier composition, and food containing powder emulsifier composition |
| KR20190125315A (en) | 2017-03-27 | 2019-11-06 | 다이이치 고교 세이야쿠 가부시키가이샤 | Powder emulsifier composition, manufacturing method of powder emulsifier composition, food containing powder emulsifier composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6277123B2 (en) | Emulsifier composition and method of using such an emulsifier composition | |
| JP2006055135A (en) | Powdery emulsifying agent composition | |
| JP2006055137A (en) | Powdery emulsifying agent composition | |
| JP5500821B2 (en) | Saponin with reduced bitterness | |
| JP3024428B2 (en) | Foamable emulsified fat composition | |
| TWI608802B (en) | Powder emulsifier composition and its production method | |
| JP2009514514A (en) | Bread improver including emulsifier and stabilizer | |
| JPH07274881A (en) | Method for improving quality of battery solution for fried food | |
| JPH0328168B2 (en) | ||
| JP4119341B2 (en) | Powdered or granular emulsifier composition and food containing the same | |
| JP2004329154A (en) | Powdery emulsifying foaming agent for cake dough, mix powder for cake, and cake using the foaming agent | |
| JP3910099B2 (en) | Granule or powder instant soup manufacturing method | |
| JPH10327777A (en) | Processing of powdery thickening material | |
| JPS6125334B2 (en) | ||
| JP5384375B2 (en) | Powder foaming agent and method for producing the same | |
| US20160262431A1 (en) | Binder composition comprising gas | |
| JP2004329156A (en) | Pasty emulsifying foaming agent for cake dough and cake using the foaming agent | |
| JP3849500B2 (en) | Powdered or granular diacylglycerol | |
| JP7461127B2 (en) | Oil-in-water emulsion composition for foaming cake dough | |
| JP2914307B2 (en) | Batter mix | |
| JPS6316108B2 (en) | ||
| JP4374118B2 (en) | Granular or powdery instant soup or instant sauce and method for producing the same | |
| JP2023074064A (en) | Powder emulsion composition | |
| JPH0741792A (en) | Powdery fat or oil | |
| CN101137293B (en) | Process for the preparation of a spreadable dispersion |