JP2013102757A - Powdered oil and fat for snack and daily dish, and snack and daily dish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powdered oil and fat for snack and daily dish, capable of providing the snack and daily dish exhibiting good mold-releasability after dough has been baked, having excellent baked color and texture even when an egg is not contained in the dough, having excellent texture even when being re-heated after frozen storage, exhibiting excellent anti-aging effects, and hardly causing a decrease in the texture even after a long-term frozen storage by being added to the dough of the snack daily dish such as Takoyaki (grilled dumplings with bits of octopus) and Okonomiyaki (vegetable pancake).SOLUTION: The powdered oil and fat for the snack daily dish is obtained by drying and powdering an oil-in-water type emulsion containing a powderizing base material containing an edible oil and fat, a maltooligosaccharide having a polymerization degree of 2-4, and lactose, and lecithin and a fatty acid ester of glycerol as emulsifiers by drying, and contains 0.1-2 wt.% of the lecithin and 0.5-6.5 wt.% of the fatty acid ester of the glycerol.

Description

  The present invention relates to powdered fats and oils for snacks such as takoyaki and okonomiyaki and snacks.

  Takoyaki and okonomiyaki are obtained by baking dough prepared by adding water, eggs, ingredients, seasonings, etc. to wheat flour. In takoyaki, the outside is crisp and the contents are crisp. Okonomiyaki is preferred because it has a soft texture, and it is soft and soft and has a mouthfeel and a crisp texture. A method for obtaining takoyaki and okonomiyaki with an excellent texture has been proposed ( Patent Document 1, Patent Document 2, etc.). In recent years, takoyaki and okonomiyaki have been widely used in refrigerated and frozen distribution, and are often provided by thawing and reheating at stores and homes, and the texture immediately after baking is excellent. In addition, the food texture after thawing and reheating is required to be excellent. However, thawing and re-heating refrigerated / frozen takoyaki and okonomiyaki becomes harder and lowers in texture, so a method for improving the texture when reheated in a microwave oven or the like has also been proposed (patent document) 3, Patent Document 4).

JP 2002-125578 A Japanese Patent Laid-Open No. 2000-116311 JP 2000-316504 A JP-A-7-29888

  Patent Document 1 discloses a method for producing a okonomiyaki that has a smooth, good melt and a light texture by adjusting the degree of alpha conversion of starch used in the okonomiyaki dough. By using an oil and fat composition containing ethanol, saccharides, and emulsifiers in a takoyaki or okonomiyaki batter, the okonomiyaki and takoyaki have a supple texture and a crisp texture. A method is described. Patent Document 3 discloses a modifier that is obtained by spray-drying an oil-in-water emulsion containing fats and oils, emulsifiers, sugars, etc., and has a particle size distribution of 5 to 120 μm when emulsified and dispersed in water, such as okonomiyaki. A method for improving the decrease in texture after freezing or refrigeration of food by adding it to processed wheat food is disclosed in Patent Document 4 as a food that tends to become hard when foamed powdered oil is heated in a microwave oven such as takoyaki. A method for preventing a decrease in texture when heated in a microwave oven is described.

However, the methods described in Patent Document 1 and Patent Document 2 can improve the texture of takoyaki and okonomiyaki immediately after baking, but are not necessarily sufficient, and after refrigerated and frozen and preserved takoyaki and okonomiyaki. It was not possible to improve the decrease in texture when thawed and reheated with a microwave oven or the like. Moreover, since the modifier used in the method described in Patent Document 3 has a large particle size distribution of the fat particles when emulsified and dispersed in water, the fat particles are easy to coalesce, and even if the texture reduction due to microwave heating can be prevented, The texture immediately after production tends to deteriorate. Further, the method described in Patent Document 4 in which foaming powdery fats and oils are added is easy to embed air when mixed into the dough, and the air embraced when the dough is baked expands and has a hole in the product. There was a problem that it was easy to cause a decline in value.
The present invention has been made to solve the above-mentioned problems of the prior art, and provides snacks such as takoyaki and okonomiyaki that have excellent texture immediately after baking and have a good texture even when heated in a microwave oven. An object of the present invention is to provide powdered fats and oils for snacks that can be used, and snacks and vegetables using the powdered fats and oils.

That is, the present invention
(1) Edible oil / fat, powdered base material, powdered oil / fat obtained by dry powderization of oil-in-water emulsion containing lecithin and glycerin fatty acid ester as emulsifier, 0.1 to 2% by weight of lecithin in powdered oil / fat, glycerin Powdered fats and oils for snacks, characterized by containing 0.5 to 6.5% by weight of a fatty acid ester,
(2) Powdered fats and oils for snacks and vegetables of the above (1), wherein the glycerin fatty acid ester is a mixture of a glycerin monofatty acid ester and a glycerin organic acid fatty acid ester,
(3) The powdered fats and oils for snacks of above-mentioned (1) or (2) containing 0.1 to 10% by weight of polyglycerin condensed ricinoleic acid ester together with lecithin and glycerin fatty acid ester as an emulsifier,
(4) Powdered fats and oils for snacks and vegetables according to any one of (1) to (3) above, wherein the powdered substrate contains malto-oligosaccharide having a polymerization degree of 2 to 4 and lactose,
(5) Powdered fats and oils for snacks and vegetables according to any one of (1) to (4) above, wherein the median diameter of the fats and oils when dispersed in water is 0.3 to 2 μm,
(6) Snack side dishes obtained by baking a dough containing the powdered fats and oils for snack side dishes in any of (1) to (5) above,
Is the gist.

  Snack side dishes such as takoyaki and okonomiyaki obtained by baking dough using the powdered fats and oils for snacks of the present invention have good releasability at the time of baking and use eggs even when dough does not contain eggs. It has a baked color and texture as if it were, not only excellent in texture immediately after baking, but also has an excellent texture even when thawed and reheated in a microwave oven etc. after frozen storage Since it has an effect of preventing aging, there is no possibility of causing a decrease in texture for a long time even when refrigerated. In addition, when manufacturing takoyaki as a snack side dish, it is possible to obtain a takoyaki with an excellent texture that is crunchy on the outside, easy to round into a takoyaki shape, short baking time, and large volume There are effects such as being able to obtain takoyaki.

  As edible fats and oils in the powdered fats and oils of the present invention, all liquids, solid animal and vegetable fats and oils, hardened animal and vegetable fats and oils, transesterified oils and fats of animal and vegetable fats, fractionated liquid oils and solid fats, and the like can be used. . Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used.

The powdered base in the powdered fats and oils of the present invention includes milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, gelatin, gum, dextrin, maltooligosaccharide, lactose, and other glucose Monosaccharides such as fructose and galactose, and sugars such as sucrose, starch syrup and trehalose can be used. Malto-oligosaccharides having a polymerization degree of 2 to 4 are used, and malto-oligosaccharides having a polymerization degree of 2 to 4 are oligosaccharides in which glucose is polymerized 2 to 4 by α-1,4 glycosidic bonds, and maltose and maltotriose. And maltotetraose. Examples of milk protein include acid casein, rennet casein, sodium caseinate, and whey protein. Examples of starch include octenyl succinate starch, potato starch, corn starch, wheat starch, and tapioca starch. Examples of gums include xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, etc., and examples of dextrin include cyclodextrin, branched cyclodextrin, maltodextrin . The powdered substrate preferably contains malto-oligosaccharides and lactose having a degree of polymerization of 2 to 4, and the proportion of maltooligosaccharide and lactose in the powdered substrate is preferably 50% by weight or more, more preferably 64. % By weight or more, particularly preferably 68% by weight or more. The malto-oligosaccharide and lactose are preferably contained at a weight ratio of malto-oligosaccharide: lactose = 80: 20 to 20:80, but in particular, malto-oligosaccharide: lactose = 70: 30 to 30:70 By doing so, a moist texture can be obtained, and the water retention effect is more exhibited, which is preferable. In addition, it is desirable that malto-oligosaccharide is contained in the powdered oil / fat at 1% by weight or more.
When using a mixture of malto-oligosaccharide and lactose with another powdered substrate as a powdered substrate, if dextrin and sodium caseinate are used in combination with malto-oligosaccharide and lactose, exudation and deterioration of powdered fats and oils are difficult to occur. Storage stability, dispersibility when re-dissolved, and emulsion stability are further increased, which is preferable.

  Examples of lecithin used as an emulsifier include soybean lecithin, egg yolk lecithin, and enzymatically decomposed lecithin. Examples of the glycerin fatty acid ester include glycerin mono-fatty acid ester, glycerin di-fatty acid ester, and glycerin organic acid fatty acid ester. These glycerin fatty acid esters can be used alone or in combination of two or more. It is preferable to use a fatty acid ester and a glycerin organic acid fatty acid ester in combination. The glycerin monofatty acid ester is a compound in which one molecule of fatty acid is esterified to one molecule of glycerin. As the glycerin monofatty acid ester, the fatty acid is preferably saturated, and more preferably stearic acid. Glycerin organic acid fatty acid ester is a compound having a structure in which one to two fatty acids and organic acids are ester-bonded to glycerin, respectively, reaction of glycerin monofatty acid ester and organic acid, transesterification of fat and organic acid, Or it can obtain by reaction of glycerin, an organic acid, and a fatty acid. Examples of the organic acid include acetic acid, lactic acid, succinic acid, diacetyltartaric acid, and citric acid. The constituent fatty acid of the glycerin organic acid fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid. As the glycerin organic acid fatty acid ester, different kinds of organic acids and fatty acids can be mixed and used. As the glycerin organic acid fatty acid ester used in the present invention, those in which the organic acid is succinic acid and diacetyltartaric acid are preferable from the viewpoints of texture and flavor, and in particular, the organic acid is diacetyltartaric acid, which is more preferable because of improved mouth-feel. The fatty acid constituting the glycerin organic acid fatty acid ester is particularly preferably a saturated fatty acid such as stearic acid. The glycerin mono fatty acid ester and the glycerin organic acid fatty acid ester are preferably mixed and used in a weight ratio of 10: 1 to 1: 1. A ratio of 7: 1 to 3: 1 is more preferred. The powdered fats and oils for snacks of the present invention contain 0.1 to 2% by weight of lecithin and 0.5 to 6.5% by weight of glycerin ester in the powdered fat and oil, but 0.5 to 1% by weight of lecithin. The glycerin ester is preferably 3 to 6% by weight. When the proportion of lecithin in the powdered oil is less than 0.1% by weight, the stability of the oil-in-water (O / W type) emulsion before pulverization becomes poor. It is difficult for water to scatter and the fluidity of the powdered fats and oils deteriorates. On the other hand, when the proportion of glycerin ester is less than 0.5% by weight, the stability of the O / W emulsion is deteriorated, and when it exceeds 6.5% by weight, the flavor of takoyaki or okonomiyaki is lowered.

  In the present invention, as an emulsifier, when containing the above-mentioned lecithin and glycerin fatty acid ester, and further containing a polyglycerin condensed ricinoleic acid ester, takoyaki and okonomiyaki softness is improved, and takoyaki has an effect that a large volume is obtained. is there. The polyglycerin condensed ricinoleic acid ester is obtained by esterifying an ester obtained by condensing ricinoleic acid with polyglycerin, and the polyglycerin constituting the polyglycerin condensed ricinoleic acid ester has a degree of polymerization of 4 to 10 monomers. preferable. The condensed ricinoleic acid is preferably one in which a 3-6 mer is ester-bonded. When the polyglycerin condensed ricinoleic acid ester is used in combination, the polyglycerin condensed ricinoleic acid ester is preferably used in an amount of 0.1 to 10% by weight of the total weight of lecithin and glycerin fatty acid ester, and more preferably 0.5 to 3% by weight.

  In the case of the powdered fats and oils for snacks and vegetables of the present invention, the oils and fats having a median diameter of 0.3 to 2 μm when dispersed in water have good storage stability of the powdered oils and fats, Since the fats and oils are finely dispersed, the texture is improved and the starch has an anti-aging effect, which is preferable.

The powdered fats and oils of this invention are obtained by dry-powdering edible fats and oils, a pulverization base material, an emulsifier, and the O / W type emulsion containing an emulsifier. The O / W emulsion can be obtained by first adding an oil phase to an aqueous phase, stirring with a homomixer or the like, and then homogenizing using a homogenizer or the like. When preparing the O / W type emulsion, the emulsifier may be contained in either or both of the aqueous phase and the oil phase. The powdered substrate can be used by adding to the aqueous phase. In preparing the O / W emulsion, the powdered substrate is preferably blended in an amount of 10 to 60% by weight. As a method for dry-pulverizing the O / W emulsion, generally known spray-drying methods, vacuum freeze-drying methods, vacuum-drying methods and the like can be used. The powdered fats and oils having a median diameter of 0.3 to 2 μm when the obtained powdered fats and oils are dispersed in water can be obtained by adjusting the pressure during homogenization to 10 to 150 kgf / cm ^2. When obtaining the powdered fats and oils of the present invention, a fragrance, an antioxidant and the like may be blended in the O / W emulsion as necessary, and the fragrances and antioxidants may be contained in the powdered fats and oils.

  The powdered fats and oils of the present invention are preferably blended in an amount of 1 to 50 parts by weight, preferably 5 to 30 parts by weight, based on 100 parts by weight of flour in a snack side dish such as takoyaki or okonomiyaki. As the flour, wheat flour, starch, rice flour and the like are used.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1 to 13, Comparative Examples 1 to 4 and Reference Example After adjusting the temperature of oil to 70 ° C., the emulsifiers shown in Table 1 were added to prepare an oil phase. The aqueous phase was prepared by adjusting the temperature of water to 60 ° C. and adding the powdered substrate shown in Table 1. While maintaining the oil phase at 70 ° C. and the aqueous phase at 60 ° C., adding the total amount of the oil phase while stirring the aqueous phase with a homomixer and emulsifying it into an O / W type, the pressure at 150 kg / cm ^{2 with} the homogenizer (Example 13 is 30 kg / cm ² ), and after homogenization, it was pulverized with a spray dryer to obtain a powdered fat. The state of the obtained powdered fats and oils is shown together in Table 1.

* 1: Emergy MS (made by Riken Vitamin)
* 2: Poem W-10 (Riken Vitamin)
* 3: Poem B-10 (Riken Vitamin)
* 4: SY Grister CR-ED (manufactured by Sakamoto Pharmaceutical)
* 5: Lecithin M (made by Showa Sangyo)

* 6: State of powdered oil and fat The state was visually confirmed and evaluated according to the following criteria.
○: The dry state is good, the oil and fat does not ooze out, and the fluidity is good.
Δ: The dry state is good, but there is a slight exudation of fats and oils, and the fluidity is slightly poor.
X: Insufficient drying or exudation of fats and oils and poor fluidity.

* 7: Particle size (median diameter)
The median diameter of a 10% by weight aqueous solution of powdered fats and oils was determined by measurement with a Shimadzu SALD-2100 wet laser diffractometer.

  Using powdered fats and oils shown in Table 1, based on the following formulation, salt and seasoning, whole eggs, and water are first mixed in a mixer bowl, and then mixed with soft flour, baking powder, and powdered fats and oils. The takoyaki dough prepared by mixing was baked under the following conditions to produce takoyaki and evaluated. The results are shown in Table 2. In addition, the reference example baked using the dough which mix | blended other components similarly to the Example and the comparative example except not adding powder fats and oils.

Takoyaki dough combination Soft flour 100 parts by weight Whole egg 20 parts by weight Baking powder 1 part by weight Powdered fat 6 parts by weight Salt and seasoning 4 parts by weight Water 415 parts by weight

Firing conditions for the takoyaki dough The dough was poured into a baking mold in which oils and fats were uniformly applied in advance and baked. When the dough was gathered, it was inverted and baked until a uniform baked color was obtained.

* 8: Baking time Measure the baking time until the surface has a uniform baking color.
◎: Less than 17 minutes ○: 17 minutes or more, less than 18 minutes Δ: 18 minutes or more, less than 19 minutes ×: Evaluated as 19 minutes or more.

* 9: Volume Measure the width and height of the takoyaki obtained by firing with calipers, calculate the volume from the following formula, assuming that the average value is a true sphere, and calculate the average value of 30 volumes.
A: The average value of the volume is 26 to 28 cm ³
○: less than the average value of the volume 24~26cm ³ △: average volumes 22～24Cm ³ below ×: average value of volume is evaluated as less than 22 cm ^3.
(Equation 1)
Takoyaki volume = 4πr ^3/3 (r: radius of the sphere)

* 10: Releasability Depending on the degree of adhesion to the mold when the dough is poured into a baking mold for 30 pieces of takoyaki and reversed during firing,
A: All 30 pieces could be easily reversed without adhering to the mold.
○: Although there was adhesion to some molds, it could be easily reversed.
(Triangle | delta): It is hard to unite dough somewhat and it takes time to invert all 30 pieces.
X: The dough is sticky to the mold, and it is difficult to reverse it until after a considerable amount of fire.
It was evaluated.

* 11: Texture The texture of takoyaki immediately after baking and the texture of takoyaki after freezing for 24 hours after baked and thawed in a microwave oven. The texture of the outer side (skin part) was evaluated in the following 5 levels, and the average value of the evaluation of 10 panelists was shown.
(1) Evaluation of inner texture 5: Extremely trotting.
4: It is trotting.
3: Slightly trotting.
2: There is almost no tromi, but the dough is soft.
1: There is no trolley at all, and the inside fabric is hard.
(2) Evaluation of outer texture 5: It is quite crispy and has a skin presence.
4: There is a crisp feeling.
3: Slightly crispy.
2: Pretty soft.
1: Very soft.

* 12: Aging resistance Due to the difference between the texture evaluation value inside the takoyaki immediately after baking and the texture evaluation value inside the frozen takoyaki thawed in the microwave oven,
A: Evaluation value difference is zero.
○: The difference in evaluation values is more than 0 and 0.5 or less.
Δ: Evaluation value difference is more than 0.5 and 1 or less.
X: The difference of evaluation value is more than 1.
It was evaluated.

  When takoyaki was baked with a takoyaki dough of the following composition with no addition of whole eggs, a takoyaki with a color that was inferior to the case of using the dough with the addition of whole eggs could be obtained.

Takoyaki dough with no egg added Soft flour 100 parts by weight Baking powder 1 part by weight Powdered oil 6 parts by weight Salt and seasoning 4 parts by weight Water 415 parts by weight

  Using the powdered fats and oils shown in Table 1, based on the following formulation, mixed flour, baking powder and powdered fats and oils were mixed and mixed with a mixture of salt, seasoning, whole egg and water. The dough was baked under the following conditions to obtain okonomiyaki.

Okonomiyaki dough blended flour 100 parts by weight powdered oil 6 parts by weight whole egg 30 parts by weight baking powder 1 part by weight salt and seasoning 4 parts by weight water 110 parts by weight

Baking conditions for okonomiyaki dough After combining 250 g of dough and cabbage made into coarse and fine dust, pour it onto a plate heated to 200 ° C, press down on the edge, mold it, and when the dough surface boils, turn it over and bake the surface side When burnt, the plate was turned over again and baked for 2 minutes to complete the heating.

  Table 3 shows the results of evaluating the baking time when baking the dough, the texture of okonomiyaki, and aging properties. In addition, the reference example baked using the dough which mix | blended other components similarly to the Example and the comparative example except not adding powder fats and oils.

* 13: The baking time is the time it takes for the fire to reach the inside and the skin to become evenly colored.
◎: Less than 14 minutes ○: 14 minutes or more, less than 15 minutes Δ: 15 minutes or more, less than 16 minutes ×: Evaluation was made as 16 minutes or more.

* 14: Texture The taste of okonomiyaki immediately after baking and the texture of okonomiyaki after freezing for 24 hours after baked and thawed in a microwave oven were sampled by 10 panelists and the softness of the following 5 The evaluation was performed in stages, and the average value of the evaluation of 10 panelists was shown.
Evaluation of softness 5: Very soft texture.
4: Soft texture.
3: Slightly soft texture.
2: A slightly hard texture.
1: Hard texture.

* 15: Aging resistance Due to the difference between the texture evaluation value of okonomiyaki immediately after baking and the texture evaluation value of okonomiyaki frozen and thawed in a microwave oven,
A: Evaluation value difference is zero.
○: The difference in evaluation values is more than 0 and 0.5 or less.
Δ: Evaluation value difference is more than 0.5 and 1 or less.
X: The difference of evaluation value is more than 1.
It was evaluated.

Claims (6)

  An oil-in-water emulsion containing an edible oil and fat, a powdered base material, and an oil-in-water emulsion containing lecithin and glycerin fatty acid ester as an emulsifier, wherein 0.1 to 2% by weight of lecithin and glycerin fatty acid ester 0 in the powdered oil and fat Powder oil and fat for snacks and vegetables, characterized by containing 0.5 to 6.5% by weight.   The powdered oil for snacks and vegetables according to claim 1, wherein the glycerin fatty acid ester is a mixture of glycerin mono-fatty acid ester and glycerin organic acid fatty acid ester.   The powdered fats and oils for snacks of Claim 1 or 2 which contain 0.1-10 weight% of polyglycerin condensed ricinoleic acid ester as an emulsifier with lecithin and glycerol fatty acid ester further.   The powdered fats and oils for snack beet according to any one of claims 1 to 3, wherein the powdered substrate contains malto-oligosaccharide having a polymerization degree of 2 to 4 and lactose.   The powdered fats and oils for snacks and vegetables according to any one of claims 1 to 4, wherein the median diameter of the fats and oils when dispersed in water is 0.3 to 2 µm.   Snack side dishes obtained by baking the dough containing the powdered fats and oils for snack side dishes according to any one of claims 1 to 5.