JP3473078B2 - Oil-in-water emulsified fat composition - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water type emulsified oil / fat composition which is widely used in the production of starchy foods such as processed foods of wheat flour and has the effect of improving quality such as prevention of aging.

[0002]

BACKGROUND OF THE INVENTION Conventionally, as a quality improving agent for starchy foods, an oil phase in which an emulsifier such as glycerin fatty acid ester and lecithin is dissolved in edible oil and fat, saccharides such as sorbitol, water, hydrophilic sucrose fatty acid ester, etc. A large amount of an oil-in-water type emulsion of the aqueous phase consisting of the emulsifier was produced, and has been used as a quality improver for processed wheat flour foods such as noodles.

However, the quality of the emulsified oil / fat composition as a quality improver for noodles and the like is an essential condition that the emulsified oil / fat composition is easily dispersed in water and does not impair workability, and penetrates uniformly into the dough. However, the sucrose fatty acid ester among the emulsifiers generally used in the oil-in-water emulsified oil / fat composition is hydrophilic and is a high HLB product having an HLB of 11 to 16; And the dispersibility in water decreases. Therefore, in the emulsified oil and fat composition as a quality improving agent for noodles and the like, sucrose fatty acid ester is not used, or even if used, it is not used in a large amount, and other emulsifiers such as glycerin fatty acid ester are included. There is no choice but to reduce the total amount of the emulsifier. Therefore, it is difficult to achieve the quality improvement effect by adding a small amount, and the quality improvement effect is currently small.

[0004]

Generally, in order to improve the quality of starchy foods, it is preferable to add water to the raw material powder in advance so that the effect can be exhibited. Even if it contains a large amount of emulsifier, it is desired to have excellent dispersibility in water.

[0005]

The present inventors have SUMMARY OF THE INVENTION As a result of intensive study to solve the above problems, the constituent fatty acids
Glycerin monosaturated fatty acid ester with 16 to 20 carbon atoms
The combined use of the Le and HLB3 following sucrose fatty acid esters and lecithins, even using emulsifiers large amount, it found that emulsified fat composition of the dispersion of the excellent oil-in-water to water is obtained, The present invention has been completed.

That is, according to the present invention, 0.2 to 10 parts by weight of a sucrose fatty acid ester having an HLB of 3 or less and the number of carbon atoms of the constituent fatty acids
There glycerin mono saturated fatty acid ester le 0 of 16 to 20.
5 to 20 parts by weight and lecithins are used, and the sucrose
The total amount of the fatty acid ester and the glycerin monosaturated fatty acid ester used is 0.7 to 25 parts by weight, and the emulsified oil and fat composition is emulsified into an oil-in-water type.
This oil-in-water emulsified oil / fat composition contains a large amount of an emulsifier, so that it can be added to the water added to the raw material powder to improve the quality of the starchy food, and is excellent in dispersibility in water. Therefore, workability during food processing can be significantly improved.

As described above, the sucrose fatty acid ester used in the present invention is a lipophilic one having an HLB of 3 or less, but when the HLB is 4 or more, the dispersibility of the resulting emulsified oil / fat composition in water is lowered. Will end up. The fatty acid that constitutes the sucrose fatty acid ester is preferably a saturated fatty acid having 16 to 20 carbon atoms. The reason is that sucrose fatty acid ester, which is a saturated fatty acid having 16 to 20 carbon atoms, is the most effective in improving the quality of starchy foods, especially in preventing aging, and the glycerin monosaturated fatty acid ester used in combination also has 16 carbon atoms. This is because it is most effective when it is a saturated fatty acid of -20, and the composition itself is stable when the carbon numbers of both are similar. Further, when unsaturated fatty acids are used as the constituent fatty acids of the sucrose fatty acid ester, the dispersibility of the resulting emulsified oil / fat composition in water decreases.

The sucrose fatty acid ester is used in an amount of 0.2 to 10 parts by weight based on 100 parts by weight of the emulsified oil and fat composition. If it is less than 0.2 parts by weight, the emulsified state of the composition will be deteriorated, and if it exceeds 10 parts by weight, a bad flavor derived from an emulsifier will appear in the food.

Next, the glycerin fatty acid ester used in the present invention basically has the number of carbon atoms of the constituent fatty acids.
Mainly using a glycerin monosaturated fatty acid ester of 16 to 20 to prevent the aging of starch and improve the quality of starchy foods. It is appropriate to use other glycerin fatty acid esters as an auxiliary agent and aim at various other effects.

The glycerin fatty acid ester is used in the range of 0.5 to 20 parts by weight based on 100 parts by weight of the emulsified oil and fat composition. If it is less than 0.5 parts by weight, the emulsified state of the composition will be deteriorated, and if it exceeds 20 parts by weight, a bad flavor derived from an emulsifier will appear in the food.

The total amount of both the sucrose fatty acid ester and the glycerin fatty acid ester used is 0.7 to 25 parts by weight per 100 parts by weight of the emulsified oil and fat composition. Depending on the amount of the emulsified oil / fat composition added during the processing of the starchy food, if the amount is less than 0.7 parts by weight, the quality improving effect is insufficient, and if it exceeds 25 parts by weight, the emulsifier-derived flavor in the food is bad. Comes out strongly.

Further, lecithins are used in the present invention.
It Lecithins are phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin, lysophosphatidic acid, and lecithin obtained from soybean or egg yolk. It is a typical one. Further, lecithins include those obtained by enzymatically treating or fractionating lecithin.

Examples of edible oils and fats used in the present invention include vegetable oils such as soybean oil, rapeseed oil and corn oil, animal oils such as fish oil, and hydrogenated oils thereof, transesterified oils, fractionated oils and the like. They may be used alone or in combination of two or more depending on the purpose.

In the emulsified oil and fat composition of the present invention, in addition to these, liquid sugar, sucrose, oligosaccharides, and starch decomposition are performed for the purpose of stabilizing the emulsification or improving the quality of starchy foods with an emulsifier. Saccharified products, sugars such as starch syrup, sorbitol,
Reduced starch saccharified products, polyhydric alcohols such as glycerin, xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose, okara powder, thickeners such as dextrin, or whey protein, egg yolk, whole egg, egg white, Casein protein, wheat protein, soy protein,
Plasma proteins, various proteolytic products, proteins such as protein-enzyme-treated products, peptides and the like may be used alone or in combination of two or more.

The emulsified oil and fat composition of the present invention can be produced, for example, as follows. That is, first, both emulsifiers of glycerin fatty acid ester and sucrose fatty acid ester are added to the oil phase and dissolved by heating. In addition, lecithins are dissolved in the oil phase if necessary. If necessary, a substance capable of stabilizing the emulsification, such as sugar, is dissolved in the aqueous phase.
Next, the oil phase and the water phase are mixed, emulsified with a mixer such as a homomixer, and further cooled with stirring and mixing. The cooling rate and the reaching rate differ depending on the composition and the like, but the cooling is performed until crystals of the emulsifier are precipitated.

When the oil-in-water emulsified oil / fat composition according to the present invention as described above is used as a quality improving agent, the target starchy foods are udon, soba, Chinese noodles, macaroni, spaghetti, barley noodles, Cold noodles, gyoza skins, shimumai skins, spring rolls and other noodles, breads, cakes, cooked rice, or Japanese sweets such as dumplings, steamed buns, rice cakes, etc., used for almost all starchy foods be able to.

The amount of the emulsified oil and fat composition of the present invention used in the production of a starchy food varies depending on the formulation of the food dough, the production method, the machine used, and the like. For example, in the production of general noodles, 0.5 to 10 parts by weight can be used with respect to 100 parts by weight of wheat flour in the dough.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the following examples and use examples, but the present invention is not limited to these examples and use examples. In addition, all of the formulations in Examples and Comparative Examples are parts by weight.

[Examples 1 to 4 and Comparative Examples 1 and 2] With the formulations shown in Table 1, emulsified oil and fat compositions were prepared according to the above-mentioned production method. That is, first, an emulsifier was mixed with rapeseed oil, heated and dissolved to form an oil phase. In addition, water, sorbitol, isomerized liquid sugar, sodium acetate, sucrose fatty acid ester (HL
(B = 11, comparative example only) were mixed, heated and dissolved to form an aqueous phase. Next, the oil phase and the aqueous phase were mixed, emulsified with a homomixer, and further cooled while stirring and mixing.

[0020]

[Table 1]

Next, Examples 1 to 4 and Comparative Example 1,
An example of use of the emulsified fat composition obtained in 2 is shown below.
The invention is not limited to these use cases.

[Use Example 1: Udon] To 100 parts by weight of wheat flour for noodles, 32 parts by weight of water and 2 parts by weight of salt were prepared by dispersing a predetermined amount of the emulsified oil and fat composition shown in Table 2, respectively. In addition, a noodle band having a thickness of 2.5 mm obtained by kneading, molding, and rolling according to a conventional method was used. Raw udon was obtained by cutting with 10 cutting blades. The obtained raw udon was boiled in boiling water for 7 minutes, and the state and texture of the boiled udon were evaluated. The results are shown in Table 2.

[0023]

[Table 2]

[Use Example 2: Dango] 100 parts by weight of Kamishin powder, 15 parts by weight of mochi powder, 10 parts by weight of shiratama powder, 90 parts by weight of sugar, and 70 parts by weight of water and 0.4 parts by weight of salt are shown in Table 3. A predetermined amount of the emulsified oil and fat composition shown below was added and uniformly kneaded, and 20 g of this was divided and molded, and then kept in a sealed container at 60 ° C. for 1 hour to let the dough stand and use a silo. After boiling for 20 minutes and storing at 10 ° C. for 1 day, a sensory test was conducted. The results are shown in Table 3.

[0025]

[Table 3]

[Example 3 of use: dumpling skin] A predetermined amount of the emulsified oil and fat composition shown in Table 4 was dispersed in 38 parts by weight of water and 1 part by weight of salt with respect to 100 parts by weight of medium strength flour. A noodle band having a thickness of 1 mm obtained by kneading, molding, and rolling was added by a conventional method to obtain dumpling skin. Using the obtained gyoza skin, an appropriate amount of meat bean paste was wrapped, molded, steamed, packed in a tray, wrapped, and stored refrigerated for 5 days. After storage in the refrigerator, the gyoza was steamed and baked, and the texture was evaluated. The results are shown in Table 4.

[0027]

[Table 4]

[0028]

As is clear from the results of the above examples and use examples, the emulsified fat composition of the present invention contains a large amount of an emulsifier and therefore is widely used in the production of starchy foods such as processed wheat flour foods. Not only the quality improving effect is exhibited, but also the dispersibility in water is excellent, so that the workability can be greatly improved.

Continuation of the front page (56) Reference JP-A-4-20236 (JP, A) JP-A-55-74750 (JP, A) JP-A-1-218537 (JP, A) JP-A-53-134004 (JP , A) JP 62-215342 (JP, A) JP 55-88654 (JP, A) JP 5-76270 (JP, A) JP 59-25639 (JP, A) JP 6-78672 (JP, A) JP-B-46-38536 (JP, B1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23D 7/00 A23L 1/10 A23L 1/16

Claims (2)

(57) [Claims] 1. A lipophilic sucrose fatty acid ester having an HLB of 3 or less and 0.2 to 10 parts by weight, and a constituent fatty acid having 16 carbon atoms.
20 glycerin mono saturated fatty acid ester le 0.5 to 2 of
0 parts by weight and lecithin are used, and the sucrose fatty acid
An emulsified oil / fat composition characterized in that the total amount of steer and glycerin monosaturated fatty acid ester used is 0.7 to 25 parts by weight and emulsified into an oil-in-water type. 2. The emulsified oil / fat composition according to claim 1, wherein the fatty acid constituting the sucrose fatty acid ester is a saturated fatty acid having 16 to 20 carbon atoms.