JP2021185915A - Oil-in-polyhydric alcohol emulsion oil composition and sweet - Google Patents
Oil-in-polyhydric alcohol emulsion oil composition and sweet Download PDFInfo
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- JP2021185915A JP2021185915A JP2021089513A JP2021089513A JP2021185915A JP 2021185915 A JP2021185915 A JP 2021185915A JP 2021089513 A JP2021089513 A JP 2021089513A JP 2021089513 A JP2021089513 A JP 2021089513A JP 2021185915 A JP2021185915 A JP 2021185915A
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- oil
- polyhydric alcohol
- fat
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、製菓に使用される多価アルコール中油型乳化油脂組成物、および、当該多価アルコール中油型乳化油脂組成物が使用された菓子に関する。 The present invention relates to a polyhydric alcohol medium oil type emulsified oil / fat composition used for confectionery and a confectionery using the polyhydric alcohol medium oil type emulsified oil / fat composition.
製菓に油脂組成物を使用する各種の技術が提案されている。例えば、起泡性乳化油脂や起泡性流動ショートニングを使用して菓子（典型的には焼成品）を製造することが提案されている。菓子は、任意の手法により得られた生地を焼成することにより製造される。生地を製造する過程において、起泡性乳化油脂や起泡性流動ショートニングが使用される。 Various techniques for using oil and fat compositions for confectionery have been proposed. For example, it has been proposed to produce confectionery (typically baked products) using foaming emulsified fats and oils and foaming fluid shortenings. Confectionery is produced by baking a dough obtained by an arbitrary method. Foaming emulsified fats and oils and foaming fluid shortenings are used in the process of producing dough.
ここで、起泡性乳化油脂や起泡性流動ショートニングを使用したオールインミックス法により工業規模で菓子を製造すると、菓子の内相がきめ細やかになり、ねちゃつく食感になるという問題がある。一方で、粗い内相でさっくりとした食感がある手作り風の菓子を製造したいという要望もある。また、後粉法で起泡性乳化油脂や起泡性流動ショートニングを添加することで手作り様のさっくりとした食感にある程度近づけることが出来るが、バッター（生地）中の気泡が不安定になりやすく、菓子の食感やボリュームが悪くなるという問題がある。以上の通り、起泡性乳化油脂や流動ショートニングが使用される方法では、食感に改善の余地があった。 Here, when confectionery is manufactured on an industrial scale by the all-in-mix method using foaming emulsified oil and fat and foaming fluid shortening, there is a problem that the internal phase of the confectionery becomes fine and the texture becomes sticky. be. On the other hand, there is also a desire to produce handmade-style confectionery with a rough internal phase and a refreshing texture. In addition, by adding foaming emulsified oil and fat and foaming fluid shortening by the post-powder method, it is possible to bring it closer to a handmade texture to some extent, but the bubbles in the batter (dough) become unstable. There is a problem that the texture and volume of confectionery deteriorates. As described above, there was room for improvement in texture in the method using foamable emulsified oil and fat and fluid shortening.
そこで、菓子の食感を向上させる技術として、例えば特許文献１乃至特許文献３の技術が提案されている。具体的には、特許文献１および特許文献２には、パイに使用される乳化油脂組成物が開示されている。同様に、特許文献３には、ケーキに使用される油中水型乳化油脂組成物が開示されている。 Therefore, as a technique for improving the texture of confectionery, for example, the techniques of Patent Documents 1 to 3 have been proposed. Specifically, Patent Document 1 and Patent Document 2 disclose an emulsified oil / fat composition used for a pie. Similarly, Patent Document 3 discloses a water-in-oil emulsified oil / fat composition used for cakes.
しかし、特許文献１および特許文献２の技術では、乳化油脂組成物の流動性が低く、作業性に問題があった。また、特許文献３の技術では、乳化油脂組成物に含有される起泡剤がペースト状であるため、特許文献１および特許文献２の技術と同様に、作業性に問題があった。すなわち、特許文献１乃至特許文献３の技術では、作業性に改善の余地がある。さらには、特許文献１乃至特許文献３の技術では、乳化油脂組成物を使用することによる菓子の保存性（すなわち日持ち）については検討されていなかった。以上の通り、食感を向上させつつ、菓子の保存性および乳化油脂組成物の作業性を良好にするという、観点からは改善の余地がある。 However, in the techniques of Patent Document 1 and Patent Document 2, the fluidity of the emulsified oil / fat composition is low, and there is a problem in workability. Further, in the technique of Patent Document 3, since the foaming agent contained in the emulsified oil / fat composition is in the form of a paste, there is a problem in workability as in the techniques of Patent Document 1 and Patent Document 2. That is, in the techniques of Patent Documents 1 to 3, there is room for improvement in workability. Furthermore, in the techniques of Patent Documents 1 to 3, the storage stability (that is, shelf life) of confectionery by using the emulsified oil / fat composition has not been studied. As described above, there is room for improvement from the viewpoint of improving the storage stability of the confectionery and the workability of the emulsified oil / fat composition while improving the texture.
本発明は、以上の通りの事情に鑑みてなされたものであり、菓子の食感および保存性を向上させることが可能であり、作業性が良好である多価アルコール中油型乳化油脂組成物を提供することを目的とする。 INDUSTRIAL APPLICABILITY The present invention has been made in view of the above circumstances, and a polyhydric alcohol medium-oil emulsified oil / fat composition which can improve the texture and storage stability of confectionery and has good workability. The purpose is to provide.
上記の課題を解決するために、本発明の多価アルコール中油型乳化油脂組成物は、製菓に使用される多価アルコール中油型乳化油脂組成物であって、油脂、乳化剤、および、２０℃で液状の多価アルコールを含み、２０℃における粘度が１３Ｐａ・ｓ未満である。 In order to solve the above problems, the polyhydric alcohol medium oil type emulsified fat composition of the present invention is a polyhydric alcohol medium oil type emulsified fat composition used for confectionery, and is used for fats and oils, emulsifiers, and at 20 ° C. It contains a liquid polyhydric alcohol and has a viscosity at 20 ° C. of less than 13 Pa · s.
本発明によれば、菓子の食感および保存性を向上させることが可能であり、作業性が良好になる。 According to the present invention, it is possible to improve the texture and storage stability of confectionery, and the workability is improved.
＜多価アルコール中油型乳化油脂組成物＞
本発明に係る多価アルコール中油型乳化油脂組成物は、製菓に使用される。本発明の多価アルコール中油型乳化油脂組成物を使用して製造される菓子は、典型的には焼成品である。例えば、スポンジケーキ、バターケーキ、パウンドケーキ、ケーキドーナツ、ブッセ、ホットケーキ、蒸しケーキ、ワッフル等のケーキ、ビスケット、または、クッキー等が菓子として例示される。具体的には、多価アルコール中油型乳化油脂組成物は、油脂、乳化剤、および、多価アルコールを含む。多価アルコール中油型乳化油脂組成物の形態であれば、菓子生地を消泡させることなく添加することができるため、ボリュームのある焼成品を得ることができる。
<Multivalent alcohol medium oil type emulsified fat composition>
The polyhydric alcohol medium oil type emulsified oil / fat composition according to the present invention is used for confectionery. The confectionery produced using the polyhydric alcohol medium-oil emulsified oil / fat composition of the present invention is typically a baked product. For example, sponge cakes, butter cakes, pound cakes, cake donuts, busses, hot cakes, steamed cakes, cakes such as waffles, biscuits, cookies and the like are exemplified as confectionery. Specifically, the polyhydric alcohol medium-oil emulsified fat / oil composition contains a fat / oil, an emulsifier, and a polyhydric alcohol. In the form of a polyhydric alcohol medium oil type emulsified oil / fat composition, since the confectionery dough can be added without defoaming, a voluminous baked product can be obtained.
多価アルコール中油型乳化油脂組成物に含有される油脂には、任意の食用油脂が使用される。例えば、パーム油、パーム核油、ヤシ油、菜種油、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、コーン油、オリーブ油、ゴマ油、シア脂、サル脂、カカオ脂、豚脂（ラード）、牛脂、乳脂、それらの分別油、および、それらの加工油（硬化およびエステル交換反応のうち１つ以上の処理がなされたもの）等の各種の油脂のうち１種以上の油脂が多価アルコール中油型乳化油脂組成物に含有される。 Any edible fat or oil is used as the fat or oil contained in the oil-type emulsified fat or oil composition in a polyhydric alcohol. For example, palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, olive oil, sesame oil, shea butter, monkey fat, coconut fat, pork fat (lard). , Beef oil, milk fat, fractionated oils thereof, and one or more of various oils and fats such as their processed oils (one or more of curing and ester exchange reactions) are polyhydric alcohols. It is contained in a medium oil type emulsified oil / fat composition.
多価アルコール中油型乳化油脂組成物に含有される油脂としては、２０℃で液状の油脂が好適である。２０℃で液状の油脂としては、菜種油、大豆油、コーン油、米油、綿実油、ヒマワリ油、ゴマ油、オリーブ油、パーム油を分別したスーパーオレイン等の液状植物性油脂、乳脂、牛脂、豚油、魚油などの動物性油脂の分別軟質部、油脂を構成する脂肪酸に、高度不飽和脂肪酸としてα−リノレン酸を含有するシソ油、エゴマ油、アマニ油や、高度不飽和脂肪酸としてＥＰＡやＤＨＡを含有する魚油、海藻油や、高度不飽和脂肪酸としてγ−リノレン酸を含有する月見草油、ボラージ油などの高度不飽和脂肪酸含有油脂等が挙げられ、さらにこれらの液状油脂をウインタリングし、固形脂やロウ分を除去したものであってもよい。これらのうち、菜種油が特に好ましい。これらは１種単独で使用してもよく２種以上を併用してもよい。２０℃で液状の油脂を使用すると、多価アルコール中油型乳化油脂組成物の分散性が良好になる。 As the fat and oil contained in the oil-type emulsified fat and oil composition in a polyhydric alcohol, a fat and oil that is liquid at 20 ° C. is suitable. Liquid oils and fats at 20 ° C include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and liquid vegetable oils such as superolein obtained by separating palm oil, milk fat, beef oil, and pork oil. Separation soft part of animal fats and oils such as fish oil, perilla oil, egoma oil, flaxseed oil containing α-linolenic acid as highly unsaturated fatty acids, and EPA and DHA as highly unsaturated fatty acids are contained in the fatty acids constituting the fats and oils. Examples include fish oils and seaweed oils, evening primrose oil containing γ-linolenic acid as highly unsaturated fatty acids, and highly unsaturated fatty acid-containing fats and oils such as borage oil. It may be the one from which the wax component has been removed. Of these, canola oil is particularly preferred. These may be used alone or in combination of two or more. When a liquid fat or oil at 20 ° C. is used, the dispersibility of the polyhydric alcohol medium oil type emulsified fat or oil composition becomes good.
多価アルコール中油型乳化油脂組成物に含有される油脂は、７２質量％以下が好ましく、６５質量％以下がより好ましく、６０質量％以下がさらに好ましく、５５質量％以下が特に好ましい。油脂の含有量が７０質量％以下の範囲内にあると、菓子の保存性を向上させることが可能であり、多価アルコール中油型乳化油脂組成物の乳化安定性および分散性が良好になるため、ボリュームのある焼成品を得ることができる。下限値としては、５質量％以上が好ましく、１０質量％以上がより好ましい。油脂の含有量が５質量％以上の範囲内にあると、菓子の食感を向上させることが可能である。 The fat and oil contained in the oil-type emulsified fat and oil composition in a polyhydric alcohol is preferably 72% by mass or less, more preferably 65% by mass or less, further preferably 60% by mass or less, and particularly preferably 55% by mass or less. When the content of fats and oils is within the range of 70% by mass or less, it is possible to improve the storage stability of confectionery, and the emulsification stability and dispersibility of the polyhydric alcohol medium oil type emulsified fats and oils composition are improved. , A voluminous baked product can be obtained. As the lower limit value, 5% by mass or more is preferable, and 10% by mass or more is more preferable. When the content of fats and oils is in the range of 5% by mass or more, it is possible to improve the texture of the confectionery.
多価アルコール中油型乳化油脂組成物に含有される乳化剤には、任意の乳化剤が使用される。例えば、グリセリン脂肪酸エステル（モノグリセライド、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル）、プロピレングリコール脂肪酸エステル、レシチン（大豆レシチン、卵黄レシチン、ヒマワリレシチン等）、レシチン酵素分解物（大豆リゾレシチン、卵黄リゾレシチン等）、サポニン、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、スフィンゴ脂質、植物ステロール類、胆汁末、および、トマト糖脂質等のうち１種以上の乳化剤が多価アルコール中油型乳化油脂組成物に含有される。 Any emulsifier is used as the emulsifier contained in the polyhydric alcohol medium oil type emulsified oil / fat composition. For example, glycerin fatty acid ester (monoglyceride, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester), propylene glycol fatty acid ester, lecithin (soy lecithin, egg yolk lecithin, sunflower lecithin, etc.), lecithin enzymatic decomposition products (soy lysolecithin, egg yolk lysolecithin, etc.) , Saponin, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, stearoyl lactate calcium, stearoyl lactate sodium, sphingolipid, plant sterols, bile powder, and tomato glycolipid. Is contained in a polyhydric alcohol medium oil type emulsified oil / fat composition.
本実施形態の多価アルコール中油型乳化油脂組成物に含有される乳化剤としては、ＨＬＢが６以上の乳化剤が好適である。ＨＬＢが６以上の乳化剤としては、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン酵素処理物（大豆リゾレシチン、卵黄リゾレシチン等）、サポニン、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム等が挙げられ、ショ糖脂肪酸エステルが特に好ましい。ＨＬＢが６以上の乳化剤を使用すると、菓子の食感および保存性を向上させることが可能であり、多価アルコール中油型乳化油脂組成物の乳化安定性が良好になる。 As the emulsifier contained in the polyhydric alcohol medium-oil emulsified oil / fat composition of the present embodiment, an emulsifier having an HLB of 6 or more is suitable. Examples of emulsifiers having an HLB of 6 or more include glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, lecithin enzyme-treated product (soy lysolecithin, egg yolk lysolecithin, etc.), saponin, sucrose fatty acid ester, sorbitan fatty acid ester, and polyoxyethylene sorbitan fatty acid ester. , Stearoyl lactic acid calcium, stearoyl lactic acid sodium and the like, and sucrose fatty acid ester is particularly preferable. When an emulsifier having an HLB of 6 or more is used, it is possible to improve the texture and storage stability of the confectionery, and the emulsification stability of the polyhydric alcohol medium oil type emulsified oil / fat composition is improved.
ここでＨＬＢ値は、Ｇｒｉｆｆｉｎ式（Ａｔｌａｓ社法）により求めることができる。 Here, the HLB value can be obtained by the Griffin formula (Atlas company method).
ＨＬＢが６以上の乳化剤に加えて、ＨＬＢが６未満の乳化剤を多価アルコール中油型乳化油脂組成に含有させることが好ましい。ＨＬＢが６未満の乳化剤としては、グリセリン脂肪酸エステル（モノグリセライド、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル）、プロピレングリコール脂肪酸エステル、レシチン（大豆レシチン、卵黄レシチン、ヒマワリレシチン等）、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられ、グリセリン脂肪酸エステルが特に好ましい。ＨＬＢが６未満の乳化剤を使用すると、菓子の食感をさらに向上させることが可能である。 In addition to the emulsifier having an HLB of 6 or more, it is preferable to include an emulsifier having an HLB of less than 6 in the polyhydric alcohol medium oil type emulsified oil / fat composition. Examples of emulsifiers having an HLB of less than 6 include glycerin fatty acid esters (monoglyceride, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters), propylene glycol fatty acid esters, lecithin (soy lecithin, egg yolk lecithin, sunflower lecithin, etc.), sucrose fatty acid esters, and the like. Examples thereof include sorbitan fatty acid ester, and glycerin fatty acid ester is particularly preferable. The use of emulsifiers with an HLB of less than 6 can further improve the texture of the confectionery.
乳化剤を利用して多価アルコール中に油脂を分散させることで、多価アルコール中油型乳化油脂組成物が生成される。例えば、多価アルコール中に乳化剤を分散させ昇温溶解させた後に油脂を加えることで製造される。 By dispersing the fat and oil in the polyhydric alcohol using an emulsifier, a polyhydric alcohol medium oil type emulsified fat and oil composition is produced. For example, it is produced by dispersing an emulsifier in a polyhydric alcohol, dissolving it at a high temperature, and then adding an oil or fat.
多価アルコール中油型乳化油脂組成物に含有される乳化剤は、４０質量％以下が好ましく、２０質量％以下がより好ましく、１０質量％以下がさらに好ましく、５質量％以下が特に好ましい。乳化剤の含有量が４０質量％以下の範囲内にあると、菓子の保存性を向上させることが可能であり、多価アルコール中油型乳化油脂組成物の乳化安定性および分散性が良好になるため、ボリュームのある焼成品を得ることができる。下限値としては、０．５質量％以上が好ましく、１質量％以上がより好ましく、２質量％以上がさらに好ましい。乳化剤の含有量が０．５質量％以上の範囲内にあると、菓子の食感を向上させることが可能である。 The emulsifier contained in the oil-type emulsified oil / fat composition in a polyhydric alcohol is preferably 40% by mass or less, more preferably 20% by mass or less, further preferably 10% by mass or less, and particularly preferably 5% by mass or less. When the content of the emulsifier is in the range of 40% by mass or less, it is possible to improve the storage stability of the confectionery, and the emulsification stability and dispersibility of the polyhydric alcohol medium oil type emulsified oil / fat composition are improved. , A voluminous baked product can be obtained. As the lower limit value, 0.5% by mass or more is preferable, 1% by mass or more is more preferable, and 2% by mass or more is further preferable. When the content of the emulsifier is in the range of 0.5% by mass or more, it is possible to improve the texture of the confectionery.
多価アルコール中油型乳化油脂組成物に含有される多価アルコールには、２０℃で液状の任意の多価アルコールが使用される。例えば、グリセリン（融点１８℃）、プロピレングリコール（融点−５９℃）等のうち１種以上の多価アルコールが多価アルコール中油型乳化油脂組成物に含有され、特にグリセリンが好ましい。２０℃で液状の多価アルコールを多価アルコール中油型乳化油脂組成物に使用すると、当該多価アルコール中油型乳化油脂組成物を利用した菓子は、水分活性が低くなる。したがって、菓子の保存性が向上する（すなわち日持ちする）という利点がある。なお、多価アルコール中油型乳化油脂組成物に水を含有させる場合には、多価アルコール中油型乳化油脂組成物中の水分量が１５質量％以下であることが好ましく、１３質量％以下であることがより好ましく、１１質量％以下であることがさらに好ましい。多価アルコール中油型乳化油脂組成物中の水分量が１５質量％以下の範囲内にあると、菓子の保存性を向上させることが可能である。 Polyhydric Alcohol As the polyhydric alcohol contained in the medium oil type emulsified fat composition, any polyhydric alcohol liquid at 20 ° C. is used. For example, one or more polyhydric alcohols such as glycerin (melting point 18 ° C.) and propylene glycol (melting point −59 ° C.) are contained in the polyhydric alcohol medium-oil emulsified oil / fat composition, and glycerin is particularly preferable. When a polyhydric alcohol liquid at 20 ° C. is used in the polyhydric alcohol medium oil type emulsified oil / fat composition, the confectionery using the polyhydric alcohol medium oil type emulsified oil / fat composition has a low water activity. Therefore, there is an advantage that the storage stability of the confectionery is improved (that is, it lasts for a long time). When water is contained in the polyhydric alcohol medium oil type emulsified oil / fat composition, the water content in the polyhydric alcohol medium oil type emulsified oil / fat composition is preferably 15% by mass or less, preferably 13% by mass or less. More preferably, it is more preferably 11% by mass or less. When the water content in the oil-type emulsified oil / fat composition in a polyhydric alcohol is within the range of 15% by mass or less, it is possible to improve the storage stability of the confectionery.
多価アルコールに対する乳化剤の比率（乳化剤の含有量／多価アルコール含有量）は、例えば、０．０００５〜０．７が好ましく、０．０１〜０．３がより好ましく、０．０３〜０．１がさらに好ましい。多価アルコールに対する乳化剤の比率が０．０００５〜０．７の範囲内にあると、菓子の食感および保存性を向上させることが可能であり、多価アルコール中油型乳化油脂組成物の分散性が良好になる。 The ratio of the emulsifier to the polyhydric alcohol (emulsifier content / polyhydric alcohol content) is, for example, preferably 0.0005 to 0.7, more preferably 0.01 to 0.3, and 0.03 to 0. 1 is more preferable. When the ratio of the emulsifier to the polyhydric alcohol is in the range of 0.0005 to 0.7, it is possible to improve the texture and storage stability of the confectionery, and the dispersibility of the polyhydric alcohol medium oil type emulsified fat composition. Becomes good.
多価アルコールに対する油脂の比率（油脂の含有量／多価アルコール含有量）は、例えば、０．１〜３．０が好ましく、０．５〜２．０がより好ましく、０．８〜１．５がさらに好ましい。多価アルコールに対する油脂の比率が０．１〜３．０の範囲内にあると、菓子の食感および保存性を向上させることが可能であり、多価アルコール中油型乳化油脂組成物の分散性が良好になる。 The ratio of fats and oils to polyhydric alcohol (fat content / polyhydric alcohol content) is, for example, preferably 0.1 to 3.0, more preferably 0.5 to 2.0, and 0.8 to 1. 5 is more preferable. When the ratio of fats and oils to polyhydric alcohol is in the range of 0.1 to 3.0, it is possible to improve the texture and storage stability of confectionery, and the dispersibility of the polyhydric alcohol medium oil type emulsified fats and oils composition. Becomes good.
多価アルコール中油型乳化油脂組成物には、さらに酵素を含有してもよく、含有しなくてもよいが、菓子の食感をさらに向上させることから、酵素をさらに含有することが好ましい。 The oil-type emulsified oil / fat composition in a polyhydric alcohol may or may not further contain an enzyme, but it is preferable to further contain the enzyme because it further improves the texture of the confectionery.
多価アルコール中油型乳化油脂組成物に含有される酵素としては、特に限定されるものではないが、アミラーゼ、リパーゼ、ホスホリパーゼ、ヘミセルラーゼ、プロテアーゼ等が挙げられ、その中でもアミラーゼが好ましく、特に耐糖性アミラーゼが好ましい。耐糖性アミラーゼとしては、例えば、ノバミル３ＤＢＧ、ノバミル３ＤコンクＢＧ、オプティケーキフレッシュ（以上、ノボザイムズジャパン（株）製）が商業的に入手できる。 The enzyme contained in the polyhydric alcohol medium-oil emulsified oil / fat composition is not particularly limited, and examples thereof include amylase, lipase, phospholipase, hemicellulase, and protease. Among them, amylase is preferable, and sugar resistance is particularly preferable. Amylase is preferred. As the sugar-resistant amylase, for example, Novamil 3DBG, Novamil 3D Conch BG, and Opticake Fresh (all manufactured by Novozymes Japan Co., Ltd.) are commercially available.
酵素および乳化剤はそれぞれ単独で使用するよりも、本発明の多価アルコール中油型乳化油脂組成物に配合して使用することにより、菓子の食感をさらに向上させることができる。 The texture of confectionery can be further improved by using the enzyme and the emulsifier in combination with the polyhydric alcohol medium oil type emulsified oil / fat composition of the present invention, rather than using each of them alone.
酵素は多価アルコール中の乳化剤等が完全に溶解した後の乳化物に投入するのが好ましい。また、酵素本来の活性を維持するために、投入時の乳化物の温度は低いほど好ましい。本組成物においては製造時の温度における粘度が十分に低いため、酵素の分散が容易である。 The enzyme is preferably added to the emulsion after the emulsifier or the like in the polyhydric alcohol is completely dissolved. Further, in order to maintain the original activity of the enzyme, it is preferable that the temperature of the emulsion at the time of charging is low. In this composition, the viscosity at the temperature at the time of production is sufficiently low, so that the enzyme can be easily dispersed.
酵素を乳化物へ投入する方法としては、酵素を油相に分散させる方法、酵素を多価アルコールに分散させる方法、酵素をそのまま乳化物へ投入する方法や、酵素を少量の水に分散させてから投入する方法が挙げられ、酵素本来の活性を維持する観点から、少量の水に分散させてから投入する方法が最も好ましい。 As a method of putting the enzyme into the emulsion, a method of dispersing the enzyme in the oil phase, a method of dispersing the enzyme in the polyhydric alcohol, a method of putting the enzyme into the emulsion as it is, or a method of dispersing the enzyme in a small amount of water. From the viewpoint of maintaining the original activity of the enzyme, the method of dispersing the enzyme in a small amount of water and then adding the enzyme is most preferable.
本発明の多価アルコール中油型乳化油脂組成物は、油脂、乳化剤、多価アルコール、および、酵素に加えて、他の成分を含有してもよい。他の成分としては、特に限定されるものではないが、例えば、乳、乳製品、乳製品以外のミルク、乳製品を酵素処理した呈味剤、蛋白質、糖質、塩類、酸味料、ｐＨ調整剤、抗酸化剤、香辛料、増粘剤、着色成分、香料（フレーバー）、酒類、粉末油脂、酵母エキスなどが挙げられる。乳としては、牛乳などが挙げられる。これらは従来公知のものを含む。乳製品としては、脱脂乳、生クリーム、チーズ（ナチュラルチーズ、プロセスチーズなど）、発酵乳、濃縮乳、脱脂濃縮乳、無糖れん乳、加糖れん乳、無糖脱脂れん乳、加糖脱脂れん乳、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、蛋白濃縮ホエイパウダー、ホエイチーズ（ＷＣ）、ホエイ蛋白コンセントレート（ＷＰＣ）、ホエイ蛋白アイソレート（ＷＰＩ）、バターミルクパウダー、トータルミルクプロテイン、カゼインナトリウム、カゼインカリウムなどが挙げられる。蛋白質としては、大豆蛋白、エンドウ豆蛋白、そら豆蛋白、小麦蛋白などの植物蛋白などが挙げられる。乳製品以外のミルクとしては、アーモンドミルク、ココナッツミルク、ライスミルクなどが挙げられる。糖質としては、単糖（グルコース、フルクトース、ガラクトース、マンノースなど）、二糖類（ラクトース、スクロース、マルトース、トレハロースなど）、オリゴ糖、糖アルコール、ステビア、アスパルテームなどの甘味料、デンプン、デンプン分解物（デキストリン、難消化性デキストリン等）、加工デンプン（エーテル化処理したカルボキシメチルデンプン、ヒドロキシプロピルデンプンや、エステル化処理したリン酸デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプンや、湿熱処理デンプン、酸処理デンプン、架橋処理デンプン、α化処理デンプン、難消化性デンプン等）、イヌリン（アガベイヌリン等）などが挙げられる、抗酸化剤としては、Ｌ−アスコルビン酸、Ｌ−アスコルビン酸誘導体、トコフェロール、トコトリエノール、リグナン、ユビキノン類、キサンチン類、オリザノール、植物ステロール、カテキン類、ポリフェノール類、茶抽出物などが挙げられる。香辛料としては、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロンなどが挙げられる。増粘剤としては、カラギナン、キサンタンガム、アラビアガム、グァーガム、アルギン酸プロピレングリコールエステル（ＰＧＡ）などが挙げられる。着色成分としては、カロテン、アナトー、アスタキサンチンなどが挙げられる。 The polyhydric alcohol medium-oil emulsified fat / oil composition of the present invention may contain other components in addition to the fat / oil, the emulsifier, the polyhydric alcohol, and the enzyme. Other ingredients are not particularly limited, but are, for example, milk, dairy products, milk other than dairy products, taste agents obtained by enzymatically treating dairy products, proteins, sugars, salts, acidulants, and pH adjustments. Examples thereof include agents, antioxidants, spices, thickeners, coloring components, flavors, alcoholic beverages, powdered fats and oils, yeast extracts and the like. Examples of milk include milk. These include those conventionally known. As dairy products, skim milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sweetened milk, sugar-free skim milk, sweetened skim milk , Full fat powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, casein Examples include sodium and potassium casein. Examples of the protein include soybean protein, pea protein, broad bean protein, wheat protein and other plant proteins. Examples of milk other than dairy products include almond milk, coconut milk, rice milk and the like. Sugars include simple sugars (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, starch decomposition products. (Dextrin, refractory dextrin, etc.), Processed starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified phosphate starch, octenyl succinate starch sodium acetate, starch acetate, wet heat treated starch, acid treated starch , Cross-linked starch, pregelatinized starch, refractory starch, etc.), inulin (agabeinulin, etc.), and the like. Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivative, tocopherol, tocotrienol, lignan. , Ubiquinones, xanthins, orizanols, plant starches, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the thickener include carrageenan, xanthan gum, gum arabic, guar gum, propylene glycol alginate (PGA) and the like. Examples of the coloring component include carotene, annatto, and astaxanthin.
本発明における多価アルコール中油型乳化油脂組成物の粘度は、２０℃において１３Ｐａ・ｓ未満である。好適には、多価アルコール中油型乳化油脂組成物の粘度は、２０℃において６．５Ｐａ・ｓ未満である。本発明では、多価アルコール中油型乳化油脂組成物の粘度が２０℃において１３Ｐａ・ｓ未満であるから、低温や常温での流動性が高く、分散性が良好であるため、ボリュームのある焼成品を得ることができる。 The viscosity of the polyhydric alcohol medium oil emulsified oil / fat composition in the present invention is less than 13 Pa · s at 20 ° C. Preferably, the viscosity of the polyhydric alcohol medium oil emulsified oil / fat composition is less than 6.5 Pa · s at 20 ° C. In the present invention, since the viscosity of the polyhydric alcohol medium oil emulsified oil / fat composition is less than 13 Pa · s at 20 ° C., the fluidity at low temperature or normal temperature is high and the dispersibility is good, so that the calcined product has a large volume. Can be obtained.
本発明の多価アルコール中油型乳化油脂組成物は、多価アルコールを混合した水相に、油脂を混合した油相を添加して撹拌することで製造できる。乳化剤は、ＨＬＢ６以上と６未満のいずれも、水相もしくは油相のどちらに添加してもよいが、乳化物を作製しやすくするために、ＨＬＢ６以上の乳化剤は水相に添加することが好ましく、菓子の食感をさらに向上させるために、ＨＬＢ６未満の乳化剤は油相に添加することが好ましい。 The polyhydric alcohol medium-oil emulsified oil / fat composition of the present invention can be produced by adding an oil phase mixed with oil and fat to an aqueous phase mixed with polyhydric alcohol and stirring the mixture. The emulsifier may be added to either the aqueous phase or the oil phase with either HLB 6 or more and less than 6, but it is preferable to add the emulsifier with HLB 6 or more to the aqueous phase in order to facilitate the production of an emulsion. In order to further improve the texture of the confectionery, it is preferable to add an emulsifier less than HLB6 to the oil phase.
＜菓子＞
本発明の多価アルコール中油型乳化油脂組成物を原料に用いて生地を得て、当該生地を焼成することによって菓子（焼成品）が製造される。
<Confectionery>
A confectionery (baked product) is produced by obtaining a dough using the polyhydric alcohol medium oil type emulsified oil / fat composition of the present invention as a raw material and baking the dough.
生地には、例えば、穀粉および多価アルコール中油型乳化油脂組成物が原料として使用される。生地は穀粉を主成分とし、穀粉としては、通常、焼成品の生地に配合されるものであれば、特に限定されるものではないが、例えば、小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等が挙げられる。 For the dough, for example, a flour and a polyhydric alcohol medium oil type emulsified oil / fat composition are used as raw materials. The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended in the dough of a baked product, but for example, wheat flour (strong flour, medium-strength flour, weak flour, etc.), Examples include barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour and the like.
生地には、穀粉および多価アルコール中油型乳化油脂組成物の他に、通常、菓子の生地に使用されるものであれば、特に制限なく配合することができる。また、これらの配合量も、通常、焼成品の生地に配合される範囲を考慮して特に制限なく適宜の量とすることができる。具体的には、例えば、水、乳、乳製品、蛋白質、糖質、卵、卵加工品、澱粉、塩類、乳化剤、乳化起泡剤（乳化油脂）、粉末油脂、酵母エキス、イースト、イーストフード、カカオマス、ココアパウダー、チョコレート、コーヒー、紅茶、抹茶、野菜類、果物類、果実、果汁、ジャム、フルーツソース、肉類、魚介類、豆類、きな粉、豆腐、豆乳、大豆蛋白、膨張剤、甘味料、調味料、香辛料、着色料、香料等が挙げられる。 In addition to the flour and the polyhydric alcohol medium oil type emulsified oil / fat composition, the dough can be blended without particular limitation as long as it is usually used for confectionery dough. Further, the blending amount of these can also be an appropriate amount without particular limitation in consideration of the range to be blended in the dough of the baked product. Specifically, for example, water, milk, dairy products, proteins, sugars, eggs, processed egg products, starches, salts, emulsifiers, emulsified foaming agents (emulsified fats and oils), powdered fats and oils, yeast extracts, yeast, yeast foods. , Cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, legumes, kin flour, tofu, soy milk, soy protein, swelling agent, sweetener , Seasonings, spices, coloring agents, fragrances and the like.
以下、本発明の実施例について詳述する。ただし、本発明は以下の実施例に限定されるものではない。 Hereinafter, examples of the present invention will be described in detail. However, the present invention is not limited to the following examples.
＜油脂組成物＞
表１から表３に示す配合により、実施例１−１２に係る油脂組成物（多価アルコール中油型乳化油脂組成物）と、比較例１−７に係る油脂組成物とがそれぞれ製造された。各実施例および各比較例の油脂組成物は菓子（スポンジケーキ，パウンドケーキ）の生地に添加して使用される。
<Fat composition>
The oil and fat composition according to Example 1-12 (polyhydric alcohol medium oil type emulsified oil and fat composition) and the oil and fat composition according to Comparative Example 1-7 were produced by the formulations shown in Tables 1 to 3, respectively. The oil and fat compositions of each example and each comparative example are added to the dough of confectionery (sponge cake, pound cake) and used.
実施例１−１２と比較例２−４，６，７とに係る油脂組成物は、まず多価アルコール中に乳化剤、酵素（実施例１２はあらかじめ酵素を水に分散）を分散させた後に昇温溶解させた後に、ホモミキサー（ＭＡＲＫII２．５型、プライミクス株式会社）で撹拌しながら油脂を徐々に加えることで製造した。比較例５に係る油脂組成物は、油脂中に乳化剤を分散させた後に昇温溶解させ、その後ホモミキサー（ＭＡＲＫII２．５型、プライミクス株式会社）で撹拌しながら多価アルコールを徐々に加えることで製造した。比較例１の油脂組成物は、表２に記載の各素材を混合せずそのまま菓子（スポンジケーキ）の生地に配合される。 The oil and fat compositions according to Examples 1-12 and Comparative Examples 2-4, 6 and 7 were first dispersed in a polyhydric alcohol with an emulsifier and an enzyme (in Example 12 the enzyme was previously dispersed in water), and then ascended. After warm dissolution, it was produced by gradually adding fats and oils while stirring with a homomixer (MARKII 2.5 type, Primix Corporation). The oil / fat composition according to Comparative Example 5 is prepared by dispersing an emulsifier in the oil / fat, dissolving the emulsifier at a high temperature, and then gradually adding a polyhydric alcohol while stirring with a homomixer (MARKII2.5 type, Primix Corporation). Manufactured. The oil and fat composition of Comparative Example 1 is blended as it is into the dough of a confectionery (sponge cake) without mixing each of the materials shown in Table 2.
（１）乳化形態
実施例および比較例の油脂組成物における乳化形態について、以下の基準で評価した。多価アルコール中油型（○）：油脂組成物を水に溶かした際に白濁して均一に分散した
油中多価アルコール型（×）：油脂組成物を水に溶かした際に分散せずに分離した
なお、比較例１に係る油脂組成物は非乳化物であるため、乳化形態の試験は行わなかった。
(1) Emulsification form The emulsified form of the oil and fat compositions of Examples and Comparative Examples was evaluated according to the following criteria. Polyhydric alcohol medium oil type (○): Cloudy and uniformly dispersed when the oil and fat composition is dissolved in water Polyhydric alcohol type (×): Not dispersed when the oil and fat composition is dissolved in water Separated Since the oil / fat composition according to Comparative Example 1 was a non-emulsified product, the emulsified form was not tested.
（２）粘度
実施例および比較例の油脂組成物の粘度は、振動粘度計(株式会社エー・アンド・デイ ＳＶ−１０型)により２０℃において測定された。
(2) Viscosity The viscosities of the oil and fat compositions of Examples and Comparative Examples were measured at 20 ° C. with a vibration viscometer (A & D SV-10 type).
表１から把握される通り、実施例１−１２の油脂組成物は、乳化形態が多価アルコール中油型であり、かつ、２０℃における粘度が１３Ｐａ・ｓ未満である。一方で、表２から把握される通り、比較例１−３，５−７では、乳化形態が多価アルコール中油型以外の形態であるか、２０℃における粘度が１３Ｐａ・ｓ以上である。以上の通り、全ての実施例１−１２における油脂組成物（多価アルコール中油型乳化油脂組成物）は、比較例の油脂組成物と比較して、低温や常温での流動性が高く、作業性が良好であることが理解される。 As can be seen from Table 1, the oil and fat composition of Example 1-12 has an emulsified form of a polyhydric alcohol medium oil type and a viscosity at 20 ° C. of less than 13 Pa · s. On the other hand, as can be seen from Table 2, in Comparative Examples 1-3 and 5-7, the emulsified form is a form other than the polyhydric alcohol medium oil type, or the viscosity at 20 ° C. is 13 Pa · s or more. As described above, the oil and fat compositions (polyhydric alcohol medium oil type emulsified oil and fat composition) in all Examples 1-12 have higher fluidity at low temperature and normal temperature than the oil and fat compositions of Comparative Examples, and work. It is understood that the sex is good.
＜スポンジケーキ＞
実施例１−１２および比較例１−７の油脂組成物を使用して、以下の工程１−工程６によりスポンジケーキを製造した。なお、実施例８は酵素を油脂組成物に配合せず、以下の工程３において薄力粉と一緒に添加した。
<Sponge cake>
Using the oil and fat compositions of Examples 1-12 and Comparative Example 1-7, a sponge cake was produced by the following steps 1 to 6. In Example 8, the enzyme was not blended in the oil / fat composition, but was added together with the cake flour in the following step 3.
工程１：液全卵（２００ｇ）と上白糖（１２０ｇ）とを混合し、４０℃まで温浴加熱した。
工程２：KitchenAid KSM5WH（株式会社エフ・エム・アイ社製）を用いて撹拌し、比重０．２５に調整した。
工程３：薄力粉(１００ｇ)を添加し、へらで混ぜた。
工程４：６０℃で溶解したマーガリン（３０ｇ）を添加し、へらで混ぜた。
工程５：油脂組成物（１５ｇ）を添加し、へらで混ぜることで生地を作製した。
工程６：生地を６号型に３００ｇ流し入れ、１７０℃で３２分間焼成した。
Step 1: The whole liquid egg (200 g) and white sugar (120 g) were mixed and heated to 40 ° C. in a warm bath.
Step 2: Stirring was performed using KitchenAid KSM5WH (manufactured by FMI Co., Ltd.), and the specific gravity was adjusted to 0.25.
Step 3: Cake flour (100 g) was added and mixed with a spatula.
Step 4: Margarine (30 g) dissolved at 60 ° C. was added and mixed with a spatula.
Step 5: An oil / fat composition (15 g) was added and mixed with a spatula to prepare a dough.
Step 6: 300 g of the dough was poured into the No. 6 mold and baked at 170 ° C. for 32 minutes.
＜パウンドケーキ＞
実施例６，７および比較例４の油脂組成物を使用して、以下の工程１−工程４によりパウンドケーキを製造した。
<Pound cake>
Using the oil and fat compositions of Examples 6 and 7 and Comparative Example 4, a pound cake was produced by the following steps 1 to 4.
工程１：油脂組成物（２２．５ｇ）、マーガリン（１２７．５ｇ）、上白糖（１５０ｇ）をKitchenAid KSM5WH（株式会社エフ・エム・アイ社製）を用いて撹拌し、比重０．７に調整した。
工程２：液全卵（１５０ｇ）を徐々に加えて合わせ、比重０．７５に調整した。
工程３：薄力粉（１５０ｇ）、ベーキングパウダー（１．５ｇ）を投入し、低速で１分間攪拌した（最終比重０．８５）。
工程４：生地をパウンド型に３５０ｇ入れ、１７５℃のオーブンで４５分間焼成した。
Step 1: Stir the oil / fat composition (22.5 g), margarine (127.5 g), and white sugar (150 g) with KitchenAid KSM5WH (manufactured by FMI Co., Ltd.) to adjust the specific gravity to 0.7. did.
Step 2: Liquid whole eggs (150 g) were gradually added and combined to adjust the specific density to 0.75.
Step 3: Soft flour (150 g) and baking powder (1.5 g) were added and stirred at a low speed for 1 minute (final specific gravity 0.85).
Step 4: Put 350 g of the dough into a pound mold and bake in an oven at 175 ° C. for 45 minutes.
実施例および比較例の油脂組成物により製造した生地またはスポンジケーキについて、以下の通り、分散性、消泡性、保存性および食感に関する評価を行った。なお、分散性は油脂組成物に関する評価であり、消泡性は焼成前のスポンジケーキにおける生地に関する評価であり、保存性および食感は焼成後のスポンジケーキに関する評価である。表１および表２には評価結果が示されている。以下の説明において、対照例とは、上記のスポンジケーキにおける工程１−６のうち工程５を省略して製造されたスポンジケーキ（すなわち油脂組成物が配合されていないスポンジケーキ）である。 The dough or sponge cake produced by the oil and fat compositions of Examples and Comparative Examples was evaluated for dispersibility, defoaming property, storage stability and texture as follows. Dispersibility is an evaluation of the oil and fat composition, defoaming property is an evaluation of the dough in the sponge cake before baking, and storage stability and texture are evaluations of the sponge cake after baking. The evaluation results are shown in Tables 1 and 2. In the following description, the control example is a sponge cake (that is, a sponge cake not containing an oil / fat composition) produced by omitting step 5 of steps 1-6 in the above sponge cake.
（３）分散性
工程５において実施例または比較例の油脂組成物を添加した際の分散性について、以下の基準で評価した。
１：へらを使用して数回混ぜたときに、油脂組成物が均一にバッター中に分散する。
０：へらを使用して数回混ぜても、油脂組成物の塊がバッター中に残存する。
(3) Dispersibility The dispersibility when the oil and fat composition of Example or Comparative Example was added in Step 5 was evaluated according to the following criteria.
1: When mixed several times using a spatula, the fat composition is evenly dispersed in the batter.
0: Even after mixing several times using a spatula, lumps of fat and oil composition remain in the batter.
（４）消泡性
ケーキバッターに油脂組成物を投入した際の生地状態の変化について、以下の基準で評価した。
１：大きな変化がない。
０：バッター上部から気泡が抜け、生地色が不均一なマーブル状になった。
(4) Defoaming property The change in the dough state when the oil and fat composition was added to the cake batter was evaluated according to the following criteria.
1: There is no big change.
0: Bubbles escaped from the upper part of the batter, and the fabric color became a non-uniform marble shape.
（５）保存性（日持ち）
対照例のスポンジケーキと、実施例または比較例のスポンジケーキとの水分活性の差を算出し、以下の基準で評価した。なお、水分活性の数値が低いほど日持ちする。
水分活性の差＝対照例のスポンジケーキの水分活性−実施例（比較例）のスポンジケーキの水分活性
３：０．０１５以上
２：０．００７５以上０．０１５未満
１：０．００３以上０．００７５未満
０：０．００３未満
(5) Preservation (longevity)
The difference in water activity between the sponge cake of the control example and the sponge cake of the example or the comparative example was calculated and evaluated according to the following criteria. The lower the water activity value, the longer the shelf life.
Difference in water activity = Water activity of control example sponge cake-Water activity of example (comparative example) sponge cake 3: 0.015 or more 2: 0.0075 or more and less than 0.015 1: 0.003 or more 0. Less than 0075 0: Less than 0.003
（６）食感
スポンジケーキの中心層２ｃｍ（底面から１ｃｍから３ｃｍ）を切り出し、テクスチャーアナライザーＥＺ−ＳＸ２００Ｎ（株式会社島津製作所社製）にて、３０ｍｍ円筒治具を用いて、７０％圧縮、５ｍｍ／ｓｅｃの条件で圧縮応力を測定した。そして、下記式（Ｆ）より対照例と比較した場合の圧縮応力の変化率を求め、ケーキのソフトさを以下の基準で評価した。
変化率（％）＝実施例（比較例）に係る焼成品の焼成後３日の圧縮応力／対照例に係る焼成品の焼成後１日の圧縮応力×１００ …（Ｆ）
４：１００％未満
３：１００％以上１１０％未満
２：１１０％以上１２０％未満
１：１２０％以上１２５％未満
０：１２５％以上
(6) Texture Cut out 2 cm (1 cm to 3 cm from the bottom) of the central layer of the sponge cake, and use a texture analyzer EZ-SX200N (manufactured by Shimadzu Corporation) to compress 70% using a 30 mm cylindrical jig. The compressive stress was measured under the condition of / sec. Then, the rate of change in compressive stress when compared with the control example was obtained from the following formula (F), and the softness of the cake was evaluated according to the following criteria.
Rate of change (%) = compressive stress 3 days after firing of the fired product according to Example (Comparative Example) / compressive stress 1 day after firing of the fired product according to the control example × 100… (F)
4: Less than 100% 3: 100% or more and less than 110% 2: 110% or more and less than 120% 1: 120% or more and less than 125% 0: 125% or more
（７）総合評価
分散性、消泡性、保存性、食感の合計値を算出し、以下の基準で評価した。
Ａ：分散性、消泡性、保存性、食感の全てが１以上で、総合スコアが９。
Ｂ：分散性、消泡性、保存性、食感の全てが１以上で、総合スコアが８。
Ｃ：分散性、消泡性、保存性、食感の全てが１以上で、総合スコアが７。
Ｄ：分散性、消泡性、保存性、食感の全てが１以上で、総合スコアが６。
Ｅ：分散性、消泡性、保存性、食感の全てが１以上で、総合スコアが５以下。
Ｆ：分散性、消泡性、保存性、食感のうち１つ以上が０または評価不能（−）。
(7) Comprehensive evaluation The total value of dispersibility, defoaming property, storage stability, and texture was calculated and evaluated according to the following criteria.
A: Dispersibility, defoaming property, storage stability, texture are all 1 or more, and the overall score is 9.
B: Dispersibility, defoaming property, storage stability, texture are all 1 or more, and the overall score is 8.
C: Dispersibility, defoaming property, storage stability, texture are all 1 or more, and the overall score is 7.
D: Dispersibility, defoaming property, storage stability, texture are all 1 or more, and the overall score is 6.
E: Dispersibility, defoaming property, storage stability, texture are all 1 or more, and the overall score is 5 or less.
F: One or more of dispersibility, defoaming property, storage stability, and texture is 0 or cannot be evaluated (-).
実施例６，７および比較例４の油脂組成物により製造したスポンジケーキおよびパウンドケーキについて、以下の通り、冷凍保存における食感、長期保存（常温）における食感、デンプンの老化によるざらつきに関する評価を行った。表３には評価結果が示されている。 The sponge cakes and pound cakes produced by the oil and fat compositions of Examples 6 and 7 and Comparative Example 4 were evaluated as follows regarding the texture in frozen storage, the texture in long-term storage (normal temperature), and the roughness due to aging of starch. gone. The evaluation results are shown in Table 3.
（８）冷凍保存における食感
スポンジケーキの中心層２ｃｍ（底面から１ｃｍから３ｃｍ）を切り出し、テクスチャーアナライザーＥＺ−ＳＸ２００Ｎ（株式会社島津製作所社製）にて、３０ｍｍ円筒治具を用いて、７０％圧縮、５ｍｍ／ｓｅｃの条件で圧縮応力を測定した。そして、下記式（＊）より圧縮応力の変化率を求め、ケーキのソフトさを以下の基準で評価した。
変化率（％）＝実施例（比較例）に係る焼成品の冷凍保存後９０日の圧縮応力／実施例（比較例）に係る焼成品の冷凍保存後１日の圧縮応力×１００ …（＊）
３：１００％未満
２：１００％以上１１０％未満
１：１１０％以上１２０％未満
０：１２０％以上
(8) Texture in frozen storage Cut out 2 cm (1 cm to 3 cm from the bottom) of the central layer of the sponge cake, and use a texture analyzer EZ-SX200N (manufactured by Shimadzu Corporation) with a 30 mm cylindrical jig to make 70%. The compressive stress was measured under the condition of compression of 5 mm / sec. Then, the rate of change in compressive stress was obtained from the following formula (*), and the softness of the cake was evaluated according to the following criteria.
Rate of change (%) = compressive stress 90 days after frozen storage of the fired product according to Example (Comparative Example) / compressive stress 1 day after frozen storage of the fired product according to Example (Comparative Example) × 100… (*) )
3: Less than 100% 2: 100% or more and less than 110% 1: 110% or more and less than 120% 0: 120% or more
（９）長期保存（常温）における食感
パウンドケーキを厚さ２ｃｍに切り出し、テクスチャーアナライザーＥＺ−ＳＸ２００Ｎ（株式会社島津製作所社製）にて、３０ｍｍ円筒治具を用いて、４０％圧縮、５ｍｍ／ｓｅｃの条件で圧縮応力を測定した。そして、下記式（＊）より圧縮応力の変化率を求め、ケーキのソフトさを以下の基準で評価した。
変化率（％）＝実施例（比較例）に係る焼成品の焼成後９０日（２０℃保管）の圧縮応力／実施例（比較例）に係る焼成品の焼成後１日の圧縮応力×１００ …（＊）
３：１３５％未満
２：１３５％以上１５０％未満
１：１５０％以上１６５％未満
０：１６５％以上
(9) Texture after long-term storage (normal temperature) Cut the pound cake to a thickness of 2 cm, compress it with a texture analyzer EZ-SX200N (manufactured by Shimadzu Corporation) using a 30 mm cylindrical jig, and compress it by 40%, 5 mm / The compressive stress was measured under the condition of sec. Then, the rate of change in compressive stress was obtained from the following formula (*), and the softness of the cake was evaluated according to the following criteria.
Rate of change (%) = compressive stress 90 days (stored at 20 ° C) after firing of the fired product according to Example (Comparative Example) / compressive stress 1 day after firing of the fired product according to Example (Comparative Example) × 100 … (*)
3: Less than 135% 2: 135% or more and less than 150% 1: 150% or more and less than 165% 0: 165% or more
（１０）デンプンの老化によるざらつき
焼成後９０日のパウンドケーキを、パネル１５名により評価した。なお、下記官能評価は、以下に示すパネルの選抜、及びパネル間の討議を経て行った。
五味（甘味、酸味、塩味、苦味、うま味）の識別テスト、味の濃度差識別テスト、食品の味の識別テスト、基準臭覚テストを実施し、その各々のテストで適合と判定された１５名のパネル（２０〜４０代の男性７名及び女性８名）を選抜した。
次いで、官能評価を実施するにあたり、パネル全体で事前に討議し、各パネルに各評価項目の特性に関する共通認識を持たせた。また、官能評価におけるパネルの偏りを排除し、評価の精度を高めるために、サンプルの試験区番号や内容はパネルに知らせず、ランダムに提示した。評価はざらつきが無いと評価したパネルの数によって段階分けを行った。
３：１２名以上
２：８〜１１名
１：４〜７名
０：３名以下
(10) Roughness due to aging of starch The pound cake 90 days after baking was evaluated by 15 panels. The following sensory evaluation was performed after selection of the panels shown below and discussions between the panels.
We conducted a five-flavor (sweet, sour, salty, bitter, umami) identification test, a taste concentration difference identification test, a food taste identification test, and a standard odor test, and 15 people who were judged to be suitable in each test. Panels (7 men and 8 women in their 20s and 40s) were selected.
Next, before conducting the sensory evaluation, discussions were held in advance for the entire panel, and each panel was given a common understanding of the characteristics of each evaluation item. In addition, in order to eliminate the bias of the panel in the sensory evaluation and improve the accuracy of the evaluation, the test plot number and contents of the sample were presented at random without notifying the panel. The evaluation was graded according to the number of panels evaluated as having no roughness.
3: 12 or more 2: 8 to 11 people 1: 4 to 7 people 0: 3 or less
表２の比較例１−３,５−７における油脂組成物では、以下の理由から、スポンジケーキに関する評価（保存性および食感の評価）については評価不能（−）とした。比較例１,５における油脂組成物では、乳化形態が多価アルコール中油型以外の形態であるため、ケーキバッターに油脂組成物を添加した際に消泡してしまい、スポンジケーキが得られなかった。比較例２，３，６，７における油脂組成物では、２０℃における粘度が１３Ｐａ・ｓ以上であるため、ケーキバッター中への分散性が悪く、均一なバッターが得られなかったため焼成には至らなかった。 In the oil and fat compositions in Comparative Examples 1-3 and 5-7 in Table 2, the evaluation of the sponge cake (evaluation of storage stability and texture) was not evaluated (-) for the following reasons. In the oil and fat compositions of Comparative Examples 1 and 5, since the emulsified form was a form other than the polyhydric alcohol medium oil type, defoaming occurred when the oil and fat composition was added to the cake batter, and a sponge cake could not be obtained. .. In the oil and fat compositions of Comparative Examples 2, 3, 6 and 7, since the viscosity at 20 ° C. was 13 Pa · s or more, the dispersibility in the cake batter was poor and uniform batter could not be obtained, so that baking was not possible. There wasn't.
以上の説明から理解される通り、「乳化形態が多価アルコール中油型以外の形態」および「２０℃における粘度が１３Ｐａ・ｓ以上」の何れか一方または双方に該当する油脂組成物からはスポンジケーキを製造することが困難である。 As can be understood from the above explanation, the sponge cake is selected from the oil and fat compositions corresponding to either or both of "the emulsified form is a form other than the polyhydric alcohol medium oil type" and "the viscosity at 20 ° C. is 13 Pa · s or more". Is difficult to manufacture.
また、表２の比較例４では、スポンジケーキが製造できるものの、油脂組成物に多価アルコールとして２０℃で液状のアルコールが使用されていないため、保存性が悪いことが把握できる。 Further, in Comparative Example 4 of Table 2, although the sponge cake can be produced, it can be understood that the oil and fat composition has poor storage stability because the liquid alcohol at 20 ° C. is not used as the polyhydric alcohol.
それに対して、表１の実施例１−１２によれば、比較例１−７と比較して、分散性、消泡性、保存性および食感の全ての項目において評価が高いことが把握される。さらに、実施例８のように菓子の生地に酵素をそのまま配合するよりも、実施例７のように油脂組成物中に添加して使用する方が、菓子の食感が向上することが把握される。 On the other hand, according to Example 1-12 of Table 1, it was found that the evaluation was higher in all the items of dispersibility, defoaming property, storage stability and texture as compared with Comparative Example 1-7. To. Further, it was found that the texture of the confectionery is improved by adding the enzyme to the fat and oil composition as in Example 7 rather than blending the enzyme into the dough of the confectionery as it is as in Example 8. To.
以上の説明から理解される通り、本発明の多価アルコール中油型乳化油脂組成物は、菓子の食感および保存性を向上させることが可能である。また、多価アルコール中油型乳化油脂組成物は、２０℃における粘度が１３Ｐａ・ｓ未満であるから、低温や常温での流動性が高く、分散性が良好である。 As can be understood from the above description, the polyhydric alcohol medium oil type emulsified oil / fat composition of the present invention can improve the texture and storage stability of confectionery. Further, since the polyhydric alcohol medium oil type emulsified oil / fat composition has a viscosity of less than 13 Pa · s at 20 ° C., it has high fluidity at low temperature and normal temperature and has good dispersibility.
また、表３の比較例４では、スポンジケーキおよびパウンドケーキが製造できるものの、油脂組成物に多価アルコールとして２０℃で液状のアルコールが使用されていないため、冷凍保存における食感、長期保存（常温）における食感、デンプンの老化によるざらつきが悪いことが把握できる。 Further, in Comparative Example 4 of Table 3, although sponge cake and pound cake can be produced, since liquid alcohol at 20 ° C. is not used as the polyhydric alcohol in the fat and oil composition, the texture in frozen storage and long-term storage ( It can be understood that the texture at room temperature) and the roughness due to the aging of starch are poor.
それに対して、表３の実施例６，７は、比較例４と比較して、冷凍保存における食感、長期保存（常温）における食感、デンプンの老化によるざらつきの全ての項目において評価が高いことが把握される。さらに、実施例７のように油脂組成物中に酵素を配合すると、酵素を配合していない実施例６と比較して、全ての項目において評価が高くなることが把握される。 On the other hand, Examples 6 and 7 in Table 3 were highly evaluated in all items of texture in frozen storage, texture in long-term storage (normal temperature), and roughness due to aging of starch, as compared with Comparative Example 4. Is grasped. Further, it is understood that when the enzyme is blended in the oil / fat composition as in Example 7, the evaluation is higher in all items as compared with Example 6 in which the enzyme is not blended.
以上の説明から理解される通り、本発明の多価アルコール中油型乳化油脂組成物は、焼成後数日の菓子の食感だけでなく、冷凍保存や焼成後数十日の長期保存においても菓子の食感を良好に維持することが可能である。 As can be understood from the above description, the polyhydric alcohol medium-oil emulsified oil / fat composition of the present invention can be used not only for the texture of confectionery for several days after baking, but also for long-term storage for several tens of days after baking. It is possible to maintain a good texture.
Claims (9)
多価アルコール中油型乳化油脂組成物。 A polyhydric alcohol medium oil type emulsified fat composition used for confectionery, which contains fats and oils, an emulsifier, and a polyhydric alcohol liquid at 20 ° C., and has a viscosity at 20 ° C. of less than 13 Pa · s. Molded emulsified oil / fat composition.
請求項１に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium-oil emulsified oil / fat composition according to claim 1, wherein the polyhydric alcohol is glycerin.
請求項１または請求項２に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium-oil emulsified oil / fat composition according to claim 1 or 2, wherein the ratio of the emulsifier to the polyhydric alcohol is 0.0005 to 0.7.
請求項１から請求項３のいずれか一項に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium-oil emulsified fat / oil composition according to any one of claims 1 to 3, wherein the ratio of the fat / oil to the polyhydric alcohol is 0.1 to 3.0.
請求項１から請求項４のいずれか一項に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium-oil emulsified oil / fat composition according to any one of claims 1 to 4, wherein the emulsifier is HLB 6 or higher.
請求項５に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium oil type emulsified oil / fat composition according to claim 5, further containing an emulsifier of less than HLB6.
請求項１から請求項６のいずれか一項に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium oil type emulsified oil / fat composition according to any one of claims 1 to 6, further comprising an enzyme.
請求項１から請求項７のいずれか一項に記載の多価アルコール中油型乳化油脂組成物。 The polyhydric alcohol medium oil type emulsified oil / fat composition according to any one of claims 1 to 7, which is used for cakes.
菓子。 A confectionery containing the polyhydric alcohol medium oil emulsified oil / fat composition according to any one of claims 1 to 8.
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