JP2009136204A - Emulsified composition for adding wheat flour, and emulsified oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an emulsified oil-and-fat composition and an emulsified composition each of which is easily dispersed in water, homogeneously permeating into dough, to improve the texture of starchy food, wherein the emulsified composition has low viscosity and which is less apt to change in the viscosity, even in terms of aging, and satisfactorily exhibits its functions, even if it is compounded at a high concentration. <P>SOLUTION: The emulsified oil-and-fat composition and the emulsified composition, each of which is to be added in wheat flour contain polyhydric alcohol fatty acid ester whose main constituent is palmitic acid, as an emulsifier, and are produced, based on finding that the compositions are suitable for quality improvement in texture and the like of starchy food, in particular, the emulsified composition has low viscosity which will not increase, even with aging, does not gelatinize, even when added to the wheat flour at a high concentration, and is easy to disperse so as to make smooth dough. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an emulsified oil and fat composition to be edible and an emulsified composition. It is an emulsified oil and fat composition and an emulsified composition having a novel composition that is blended in wheat flour used for bread, cakes, noodles, etc.

  The emulsified oil / fat composition and the emulsified composition of the present invention are used for producing foods such as cakes, noodles, and ice creams. In general, sucrose stearate, polyglyceryl stearate, glyceryl monostearate, and glyceryl monostearate with succinic acid, tartaric acid, etc. to add to wheat flour to increase volume, spreadability, texture, etc. An emulsified composition containing an organic acid monogly ester, stearic acid sorbitan ester, lecithin, and an oil is used.

  However, hydrophilic sucrose stearate and polyglycerin stearate have the advantage of being water-soluble and easy to use, but are inferior in taste and flavor. In addition, since lipophilic glyceryl monostearate, polyglycerin stearate, sucrose stearate, sorbitan stearate, etc. do not dissolve in water, it is difficult to use alone, and hydrophilic sucrose fatty acid ester, polyglycerin fatty acid ester, etc. They are used in combination or mixed with oils and fats and dispersed in water. These dispersions should have low viscosity and be easily miscible with starch. However, when these blends are made to have a high concentration, it is difficult to reduce the viscosity, and various ideas have been made.

  As a composition for solving such technical problems, a method is disclosed in which glycerin stearic acid ester and polyglycerin stearic acid ester having a low HLB are dispersed in saccharides. (Patent Document 1)

However, the use of polyhydric alcohol palmitate as the main emulsifier has not been described for such purposes.
JP-A-7-184541

  As wheat flour additives, polyhydric alcohol fatty acid esters, fats and oils can be used to easily disperse in water and evenly penetrate the dough without impairing workability to improve the texture of starchy foods. It is desired. Further, since it is difficult to measure the effect of quality improvement by adding a small amount, a composition that does not impair such a function even when used in a large amount is desired. In addition, the emulsion composition has a problem that the viscosity increases with time and becomes unusable.

  The present inventors have found that a low-viscosity emulsified composition can be obtained by using a polyhydric alcohol stearic acid ester which is generally used as a polyhydric alcohol palmitic acid ester. And even if this emulsified composition was used in flour in large quantities, it was found that it was blended into flour and did not gel, resulting in a smooth dough that was easy to disperse. Further, it was found that the emulsified composition using these as emulsifiers did not increase in viscosity over time, and the present invention was completed.

  It can be added to the raw material powder or water added thereto, so that it is easy to disperse without gelation, is easy to mix, has a smooth dough, has a voluminous feel, and can improve the quality of starchy food such as texture.

  As the polyhydric alcohol constituting the polyhydric alcohol fatty acid ester whose main constituent fatty acid is palmitic acid, propylene glycol, glycerin, sorbitol, polyglycerin, sucrose and the like can be used. Preferred are glycerin and polyglycerin. In the present invention, an emulsifier used as a food additive such as lecithin and lysolecithin can be used in combination.

  The amount of the polyhydric alcohol fatty acid ester whose main constituent fatty acid of the present invention is palmitic acid is not particularly limited, but is usually 0.1% to 5% based on the flour.

  The polyhydric alcohol fatty acid ester in which the main constituent fatty acid in the present invention is palmitic acid means that at least 60% of the constituent fatty acid is palmitic acid, and it is preferably 70% or more.

  Furthermore, in the glycerol fatty acid ester whose main constituent fatty acid is palmitic acid, it has been found that the viscosity of the emulsion composition decreases when the composition contains a large amount of diester. At this time, the diester content is preferably 30% or more, more preferably 30% to 55%.

  In the present invention, the HLB of the emulsifier is not limited. Widely applicable.

  In addition, the polyhydric alcohol used in the preparation of the emulsified composition using the emulsified oil / fat composition is not limited to glycerin, and can be sugars such as sucrose and maltose, and dextrin.

  In addition, water-soluble polymers that can be used in foods can be used.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited to these examples.

  An emulsified oil / fat composition was prepared by mixing emulsifier and olive oil in the following formulation. Moreover, this emulsified fat composition was dispersed in water to prepare an emulsified composition.

1. Emulsified oil composition formulation Emulsifier 80 (%)
Olive oil 20

  As the type of emulsifier, glycerin monostearic acid ester, decaglycerin monostearic acid ester, glycerin monopalmitic acid ester, diglycerin monopalmitic acid ester, decaglycerin monopalmitic acid ester are selected, and a sample of an emulsified oil composition using each of them The symbols were (A), (B), (C), (D), and (E).

2. Emulsified composition formulation using emulsified oil and fat composition Emulsified oil and fat composition 20.0 (%)
Decagulin monopalmitate 1.0
Maltose 10.0
Set to 100 with purified water.

3. Preparation Method of Emulsified Composition Purified water and maltose were heated to 80 ° C. and stirred to obtain a uniform solution, and the emulsified oil / fat composition heated to the same temperature was added thereto and emulsified with a homomixer. After emulsification, stirring was continued and allowed to stand at room temperature, and after 1 day, the viscosity at 25 ° C. was measured.

4). Results Table 1 shows the viscosities of the emulsified compositions made with the above formulation.

  The emulsified composition using glycerin monopalmitate, diglycerin monopalmitate, decaglycerin monopalmitate as an emulsifier as used in the present invention exhibits a flowing viscosity, is easy to disperse in hot water, and is blended in flour. It was easy to do.

  Bread was prepared by blending the emulsified composition prepared in Example 1.

1. Bread dough flour 70.0 parts yeast 2.0
Food bacteria 0.1
Emulsified composition 1.0
Purified water 40.0

2. Blending test to bread dough The blending results to bread dough are shown in the table below. The compounding effect which was excellent in the polyhydric alcohol fatty acid ester whose constituent fatty acid is palmitic acid was recognized.

  An emulsion composition containing an emulsifier at a high concentration as follows was prepared in the same manner as in Example 1. This viscosity was measured in the same manner as in Example 1.

It was found that the polyhydric alcohol fatty acid ester in which the constituent fatty acid referred to in the present invention is palmitic acid is an emulsion composition having a low viscosity as compared with a sample conventionally used, and that it is difficult to change over time.

  An emulsified composition was prepared according to the following formulation, and noodles were prepared using the emulsion composition.

1. Formulation and viscosity of emulsified composition

2. This emulsified composition was blended into wheat flour with the following formulation to prepare noodles.
Formulation: 100 parts of wheat, 32 parts of water, 2 parts of salt, 4 parts of the emulsified composition

3. Results By using a polyhydric alcohol fatty acid ester whose constituent fatty acid is palmitic acid as the product of the present invention, a dough having excellent miscibility, elasticity and a smooth surface can be obtained. A noodle with a scent was obtained.

親水性乳化剤：デカグリセリンモノパルミチン酸エステル
ＭＧＰ：グリセリンモノパルミチン酸エステル
ＭＧＳ：グリセリンモノステアリン酸エステル
ＤＧＰ：グリセリンジパルミチン酸エステル（グリセリンジパルミチン酸エステルの含量４５％、グリセリンモノパルミチン酸エステル３５％、グリセリントリパルミチン酸エステル２０％） An emulsified composition containing 20% oil was prepared with the following formulation. The emulsion composition using the polyhydric alcohol fatty acid ester whose constituent fatty acid is palmitic acid had low viscosity. Moreover, it turned out that it becomes an excellent low-viscosity emulsion composition by mix | blending glycerol dipalmitate. Moreover, all the emulsified compositions using the polyhydric alcohol fatty acid ester whose constituent fatty acid is palmitic acid were stable.

Hydrophilic emulsifier: Decaglycerol monopalmitate MGP: Glycerol monopalmitate MGS: Glycerol monostearate DGP: Glycerol dipalmitate (content of glycerol dipalmitate 45%, glycerol monopalmitate 35%, Glycerol tripalmitate 20%)

調製方法：カゼインナトリウム、もしくはアルギン酸ナトリウムとデキストリンを水に溶解し、これを７０℃に加温し、ホモミキサー攪拌をしながら、同温度に加温した大豆油、パルミチン酸モノグリセリド溶液を加えて乳化した。乳化後は攪拌しながら冷却した。
ＭＧＰ：グリセリンモノパルミチン酸エステル A low-viscosity emulsion composition was prepared using a water-soluble polymer and palmitic acid monoglyceride. Even when the emulsion composition was left at room temperature for 2 months, 10% of this product was blended with wheat flour and gelled, and a smooth noodle dough was obtained.

Preparation method: Sodium caseinate or sodium alginate and dextrin is dissolved in water, and this is heated to 70 ° C., and stirred with homomixer, and added with soybean oil and palmitate monoglyceride solution heated to the same temperature to emulsify did. After emulsification, the mixture was cooled with stirring.
MGP: Glycerin monopalmitate

Claims (5)

An emulsified oil / fat composition for flour addition, comprising a polyhydric alcohol fatty acid ester whose main constituent fatty acid is palmitic acid as an emulsifier. The emulsified oil composition for adding flour according to claim 1, wherein 60% or more of the constituent fatty acids of the polyhydric alcohol fatty acid ester is palmitic acid. The emulsified oil / fat composition for adding flour according to claim 1 or 2, wherein the polyhydric alcohol constituting the polyhydric alcohol fatty acid ester is composed of glycerin and / or polyglycerin. An emulsified oil and fat composition for adding flour, characterized in that glycerin dipalmitate is the main emulsifier. The emulsified composition for flour addition using the emulsifier in any one of Claims 1-4, water, and edible oil and fat as needed.