JP3477786B2 - Oil-in-water emulsified fat composition - Google Patents
Oil-in-water emulsified fat compositionInfo
- Publication number
- JP3477786B2 JP3477786B2 JP01269694A JP1269694A JP3477786B2 JP 3477786 B2 JP3477786 B2 JP 3477786B2 JP 01269694 A JP01269694 A JP 01269694A JP 1269694 A JP1269694 A JP 1269694A JP 3477786 B2 JP3477786 B2 JP 3477786B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- oil
- composition
- emulsified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Colloid Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、ドーナツ、パン粉用の
パン、フライピザ等の、小麦粉を主原料とする澱粉質の
フライ食品の製造に際し、それらの生地に対して練り込
む形で用いられて、フライ時の食品生地中へのフライ油
の吸油を抑え、油っぽさを感じなくする等の品質改良効
果が得られる水中油型乳化油脂組成物に関する。INDUSTRIAL APPLICABILITY The present invention is used in the production of starchy fried foods containing wheat flour as a main raw material, such as donuts, bread crumbs, and fried pizza, in the form of kneading them into dough. The present invention relates to an oil-in-water emulsified oil / fat composition which can suppress the oil absorption of frying oil into the food material during frying and can improve the quality such as not feeling oiliness.
【0002】[0002]
【従来の技術】ドーナツ等の澱粉質のフライ食品は、フ
ライ直後は食感に優れているが、フライ時に油を多量に
吸収するため、数時間後には油っぽさが感じられてく
る。とりわけイーストドーナツについては、フライ直後
はソフトな食感であるが、その後徐々に老化して硬くな
り、油っぽさも顕著になり食感が悪くなるだけでなく、
ドーナツ表面の油が包装紙や袋に付着したりして、食べ
るときに手が油でべたついたりしてしまうという問題が
あった。このため最近では、フライ用の油脂に着目し
て、油脂組成に工夫を凝らしたものが提案されている。
例えば、特開平4−173053号公報には、油脂の全
量に対して0.3〜5.0重量%の高エルカ酸ナタネ油
の極度硬化油を含有するフライ用油脂を使用してドーナ
ツを製造することにより、ソフトで老化が遅く、且つ砂
糖の泣き(ドーナツの表面に掛けられた砂糖が油や水の
浸み込みにより白く乾いた状態でなくなること)の少な
いドーナツが製造できると記載されている。また、特開
平4−197133号公報には、ヨウ素価100以上の
液状油の低温水添油に対し、油脂全重量に基づき、高エ
ルカ酸ナタネ油の極度硬化油0.3〜5.0重量%を配
合したドーナツフライ用油脂を使用してドーナツを製造
することにより、老化が遅く、かつ砂糖の泣きの少ない
ドーナツを作ることができると記載されている。更に、
特開平4−197134号公報には、構成脂肪酸として
炭素数20〜24の飽和脂肪酸を15〜70重量%、炭
素数16〜22の不飽和脂肪酸を20〜60重量%含有
し、かつ1分子中に炭素数20〜24の飽和脂肪酸残基
および炭素数16〜22の不飽和脂肪酸残基を少なくと
も1個以上有する混酸基トリグリセリドを含有するフラ
イ用油脂組成物を使用すると、フライ時に生地からの水
分蒸発が防止されて蒸発潜熱による生地内部の温度降下
が防止され、生地内部においても高温フライ(適正な温
度でフライ)が可能となり、生地内部のデンプンのα化
が効率よく進み、得られた製品の、歯切れ、口溶けがよ
く、風味も良好であり、特にドーナツの製造に好適であ
ると記載されている。BACKGROUND OF THE INVENTION Starch fried foods such as donuts have an excellent texture immediately after fried, but since they absorb a large amount of oil during frying, they become oily after a few hours. Especially for yeast donuts, it has a soft texture immediately after frying, but after that it gradually ages and becomes hard, and not only does it become noticeably oily but also has a bad texture,
There was a problem that the oil on the surface of the donut adhered to the wrapping paper and bag, and the hands became sticky when eating. For this reason, recently, attention has been paid to fats and oils for frying, and those in which the composition of the fats and oils have been devised have been proposed.
For example, in Japanese Unexamined Patent Publication No. 4-173053, donuts are produced by using frying fats and oils containing 0.3 to 5.0% by weight, based on the total amount of fats and oils, of extremely hardened rapeseed erucate oil. By doing so, it is stated that it is possible to produce a donut that is soft and slow in aging, and has less crying sugar (the sugar hung on the surface of the donut does not become white and dry due to immersion of oil or water). There is. Further, in JP-A-4-197133, an extremely hardened oil of high erucic acid rapeseed oil is added in an amount of 0.3 to 5.0 parts by weight based on the total weight of fats and oils with respect to a low temperature hydrogenated oil of liquid oil having an iodine value of 100 or more. It is described that a donut with a slow aging and less crying sugar can be produced by producing a donut using a fat and oil for frying a donut containing 10% by weight. Furthermore,
JP-A-4-197134 discloses that the constituent fatty acids contain 15 to 70% by weight of a saturated fatty acid having 20 to 24 carbon atoms and 20 to 60% by weight of an unsaturated fatty acid having 16 to 22 carbon atoms, and have one molecule. When a frying oil composition containing a mixed acid group triglyceride having at least one saturated fatty acid residue having 20 to 24 carbon atoms and unsaturated fatty acid residue having 16 to 22 carbon atoms is used for the water content from the dough during frying. Evaporation is prevented and temperature drop inside the dough due to latent heat of vaporization is prevented, high temperature frying (frying at an appropriate temperature) inside the dough is also possible, and gelatinization of starch inside the dough progresses efficiently, resulting product It is described that it has good crispness, melts in the mouth, and has a good flavor, and is particularly suitable for the production of donuts.
【0003】ところが上記のものは、いずれも、フライ
したときに生地の表面に対して作用を及ぼし、主として
砂糖の泣きを減少させる効果や、ソフト化効果を狙った
ものであり、フライ時の吸油量を減少させたり、官能的
に油っぽさを抑えたりする効果については記載されてい
ない。つまり、いずれもフライ用油に関するものであ
り、生地自体を改良して内部から作用を及ぼし、フライ
時の生地への吸油量の減少や、油っぽさの抑制効果を狙
ったものではない。しかしながら、フライ食品の品質改
良を行うには、前記のようにフライ油を工夫するだけで
は満足できるものではなく、むしろ生地自体を改質する
のが好ましい。However, each of the above-mentioned ones has an effect on the surface of the dough when fried, and is mainly aimed at the effect of reducing the crying of sugar and the softening effect. It does not describe the effect of reducing the amount or sensory suppressing the greasiness. In other words, they are all related to frying oil, and are not intended to improve the dough itself and act from the inside to reduce the amount of oil absorbed by the dough during frying or suppress oiliness. However, in order to improve the quality of fried foods, it is not enough to devise the frying oil as described above, but it is preferable to modify the dough itself.
【0004】[0004]
【発明が解決しようとする課題】そこで本発明では、上
記のようなフライ食品の製造に際し、生地自体を改質す
ることで、フライ油の吸油を抑え、油っぽさを感じなく
する等のフライ食品の品質改良を達成せんとするもので
ある。Therefore, in the present invention, when the above-mentioned fried food is produced, the dough itself is modified to suppress the oil absorption of the fried oil and to eliminate the feeling of oiliness. The goal is to improve the quality of fried foods.
【0005】[0005]
【課題を解決するための手段】本発明者らは、上記の問
題点を解決するため鋭意研究した結果、おから粉末とカ
ゼイン類を含有した水中油型の乳化油脂組成物を、フラ
イ食品の製造時に生地に練り込んで使用することによ
り、フライ油の吸油を抑え、油っぽさを感じなくする等
の品質改良効果が得られることを見いだし、本発明を完
成するに至った。Means for Solving the Problems As a result of intensive studies to solve the above problems, the inventors of the present invention obtained an oil-in-water type emulsion oil and fat composition containing okara powder and caseins as a fried food product. The present invention has been completed by finding that the use of kneading the dough into the dough at the time of production has the effect of improving the quality such as suppressing the absorption of frying oil and eliminating the feeling of oiliness.
【0006】即ち、本発明は、水相部におから粉末とカ
ゼイン類とを含有し、水中油型に乳化してなる乳化油脂
組成物であって、組成物100重量部中、おから粉末を
5〜20重量部、カゼイン類を1〜5重量部、食用油脂
を10〜50重量部含有してなる乳化油脂組成物を内容
とするものであり、この乳化油脂組成物をフライ食品の
製造時に生地に練り込んで使用することにより、フライ
油の吸油を抑え、油っぽさを感じなくする等の品質改良
効果が得られる。とりわけ、表面状態が平滑、または、
表面が被膜を形成しているようなフライ食品、例えばイ
ーストドーナツ等において、この品質改良効果は顕著に
発揮される。That is, according to the present invention , the okara powder and the molybdenum are contained in the aqueous phase.
Emulsified fats and oils containing zeins and emulsified into an oil-in-water type
An emulsified oil / fat composition containing 5 to 20 parts by weight of okara powder, 1 to 5 parts by weight of caseins, and 10 to 50 parts by weight of edible oils and fats in 100 parts by weight of the composition. By using this emulsified fat composition kneaded into the dough during the production of fried foods, it is possible to suppress the oil absorption of frying oil and obtain a quality improving effect such as not feeling oiliness. . In particular, the surface condition is smooth, or
This quality-improving effect is remarkably exhibited in fried foods whose surface is coated, such as yeast donuts.
【0007】ところで、上記のおから粉末、カゼイン類
を、本発明のように水中油型の乳化油脂組成物とせず
に、それぞれ直接フライ食品の生地中に練り込んで使用
した場合には、本発明のように顕著な効果はない。つま
り、このおから粉末およびカゼイン類は、水中油型の乳
化油脂組成物の形態として生地中に練り込むことで本発
明の目的を達成しうるのである。By the way, when the above okara powder and caseins are not directly used as the oil-in-water type emulsified oil and fat composition as in the present invention but directly kneaded into the dough of fried foods, There is no remarkable effect like the invention. That is, the okara powder and caseins can achieve the object of the present invention by kneading the okara powder and the caseins into the dough in the form of an oil-in-water type emulsified fat composition.
【0008】本発明で用いられるおから粉末とは、いわ
ゆる「おから」を乾燥、微粉砕した粉末のことであり、
大豆または脱脂大豆を原料として、これから水溶性蛋白
等を除去した残渣を乾燥、粉砕した後に得られる水不溶
性成分を意味する。おから粉末の粒径については、細か
いものほど組成物中で均一に分散して目的とする乳化油
脂組成物も製造しやすく、吸油減少等の効果も発揮され
やすく好ましい。また、おから粉末のなかでも、脱脂大
豆を原料とするおから粉末は、脱脂処理しない大豆を原
料とするものよりも、保水性に優れ、フライ時の油の吸
油を減少させることができるので好ましい。本発明で
は、このおから粉末は、乳化油脂組成物100重量部中
で5〜20重量部の範囲で用いられる。組成物中のおか
ら粉末が5重量部未満では、目的とするフライ時の吸油
量減少効果が弱く、また、20重量部を越えると、乳化
に必要な水分までもが、おから粉末に奪われてしまい、
組成物自体の粘度も増大して乳化状態が悪くなり、組成
物としての状態を維持できなくなるので好ましくない。The okara powder used in the present invention is a powder obtained by drying and finely pulverizing so-called "okara".
It means a water-insoluble component obtained by drying and pulverizing a residue obtained by removing water-soluble proteins from soybean or defatted soybean as a raw material. Regarding the particle size of the okara powder, the finer the particle size of the okara powder, the more evenly dispersed in the composition the easier it is to produce the desired emulsified oil / fat composition, and the better the effect of reducing oil absorption and the like. In addition, among the okara powder, the okara powder made from defatted soybeans is superior in water retention to that made from soybeans that are not defatted, and can reduce the oil absorption of the oil during frying. preferable. In the present invention, the okara powder is used in the range of 5 to 20 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If the amount of okara powder in the composition is less than 5 parts by weight, the desired oil absorption reduction effect during frying is weak, and if it exceeds 20 parts by weight, even the water necessary for emulsification is absorbed in the okara powder. I was destroyed,
The viscosity of the composition itself also increases, the emulsified state deteriorates, and the state of the composition cannot be maintained, which is not preferable.
【0009】次に、本発明に用いられるカゼイン類と
は、カゼインナトリウム、酸カゼイン、レンネットカゼ
イン、共沈殿物等をいい、カゼインナトリウム以外のカ
ゼイン類を用いる場合は、水への溶解性を高め、乳化油
脂組成物としての形態を維持するために適当な塩類でp
Hを5.5以上程度に調整して用いる必要がある。この
カゼイン類は、乳化油脂組成物100重量部中で1〜5
重量部の範囲で用いられる。組成物中のカゼイン類が1
重量部未満では、目的とするフライ時の吸油量減少効果
が弱く、かつ、おから粉末との相乗効果もさほど期待で
きない。また、5重量部を超えると、カゼインの持つ特
異な香気が出て、フライ食品の風味が劣化してしまうの
で好ましくない。Next, the caseins used in the present invention refer to casein sodium, acid casein, rennet casein, coprecipitate and the like. When caseins other than sodium casein are used, their solubility in water is P with appropriate salts to enhance and maintain the form as an emulsified fat composition.
It is necessary to adjust H to about 5.5 or more before use. The caseins are 1 to 5 in 100 parts by weight of the emulsified oil and fat composition.
Used in the range of parts by weight. 1 casein in the composition
If the amount is less than the amount by weight, the desired oil absorption reduction effect during frying is weak, and the synergistic effect with the okara powder cannot be expected so much. On the other hand, if the amount exceeds 5 parts by weight, a peculiar aroma of casein is produced and the flavor of the fried food is deteriorated, which is not preferable.
【0010】更に、本発明の乳化油脂組成物には、乳清
タンパク質をカゼイン類と併用することにより、組成物
の乳化安定性が増大し、おから粉末とカゼイン類との相
乗効果が発揮されやすくなる。この乳清タンパク質は、
組成物100重量部中で0.2〜2重量部の範囲で用い
られる。0.2重量部未満では、組成物の乳化安定性に
効果が期待できず、また、2重量部を超えると、乳清タ
ンパク質の風味がでて、フライ食品の風味を阻害する恐
れがある。Furthermore, in the emulsified oil and fat composition of the present invention, by using whey protein in combination with caseins, the emulsion stability of the composition is increased, and a synergistic effect of okara powder and caseins is exhibited. It will be easier. This whey protein is
It is used in the range of 0.2 to 2 parts by weight in 100 parts by weight of the composition. If the amount is less than 0.2 parts by weight, no effect can be expected on the emulsion stability of the composition. If the amount is more than 2 parts by weight, the whey protein has a flavor, which may impair the flavor of the fried food.
【0011】更に、本発明の乳化油脂組成物には、必要
に応じて乳化剤を用いることができる。本発明に用いら
れる乳化剤としては、グリセリン脂肪酸エステル、ソル
ビタン脂肪酸エステル、プロピレングリコール脂肪酸エ
ステル、蔗糖脂肪酸エステル、レシチン類等が挙げら
れ、あらゆる食品用乳化剤を使用することができる。
尚、前記グリセリン脂肪酸エステルとしては、グリセリ
ン脂肪酸モノエステル、グリセリン脂肪酸ジエステル、
ポリグリセリン脂肪酸エステル、有機酸グリセリン脂肪
酸エステル等が挙げられる。これらの乳化剤は、単独
で、または2種以上を組み合わせて用いられる。Further, an emulsifier may be used in the emulsified oil and fat composition of the present invention, if necessary. Examples of the emulsifier used in the present invention include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithins, and any food-use emulsifier can be used.
As the glycerin fatty acid ester, glycerin fatty acid monoester, glycerin fatty acid diester,
Examples thereof include polyglycerin fatty acid ester and organic acid glycerin fatty acid ester. These emulsifiers may be used alone or in combination of two or more.
【0012】上記乳化剤の使用量については、フライ食
品の種類により異なるために特に限定はないが、例え
ば、イーストドーナツを製造するときは、原料の小麦粉
100重量部に対して、本発明の乳化油脂組成物を10
重量部添加するとした場合、組成物100重量部中で乳
化剤が2重量部を超えると、食品のフライ時の吸油が多
くなったり、食品中に乳化剤由来の悪い風味が出てしま
う恐れがあるので好ましくない。The amount of the emulsifier used is not particularly limited because it depends on the type of fried food. For example, when yeast donuts are produced, the emulsified oil / fat of the present invention is added to 100 parts by weight of flour as a raw material. Composition 10
If added in an amount of 1 part by weight, if the emulsifier exceeds 2 parts by weight in 100 parts by weight of the composition, there is a risk that oil absorption during frying of the food may increase or a bad flavor derived from the emulsifier may appear in the food. Not preferable.
【0013】尚、本発明に用いられる食用油脂として
は、大豆油、菜種油、コーン油等の植物油、あるいは、
魚油等の動物油、および、それらの硬化油、エステル交
換油、分別油等が挙げられ、これらは目的に応じて単独
または2種以上を組み合わせて用いられる。この食用油
脂は組成物100重量部中で10〜50重量部の範囲で
用いられる。10重量部未満ではフライ食品の生地への
組成物の練り込み性が低下する。また、50重量部を超
えると、組成物の乳化安定性が低下してしまう。更に、
本発明に用いられる食用油脂の融点については、フライ
食品の官能的な油っぽさを抑制するためには、高い融点
のいわゆる硬い油脂の方が好ましい。The edible oils and fats used in the present invention include vegetable oils such as soybean oil, rapeseed oil and corn oil, or
Animal oils such as fish oils, hydrogenated oils thereof, transesterified oils, fractionated oils and the like can be mentioned, and these can be used alone or in combination of two or more thereof depending on the purpose. This edible oil / fat is used in the range of 10 to 50 parts by weight in 100 parts by weight of the composition. When the amount is less than 10 parts by weight, the kneading property of the composition into the dough of the fried food is deteriorated. On the other hand, when it exceeds 50 parts by weight, the emulsion stability of the composition is deteriorated. Furthermore,
Regarding the melting point of the edible oil / fat used in the present invention, a so-called hard oil / fat having a high melting point is preferable in order to suppress the sensory oiliness of fried foods.
【0014】本発明の乳化油脂組成物は、例えば以下の
ようにして製造することができる。まず、水におから粉
末を分散し、更に、カゼインナトリウム等のカゼイン
類、また、適宜乳清タンパクを順に添加混合し、加熱し
て、分散あるいは溶解させ、これを水相とする。一方、
食用油脂に必要に応じて適宜乳化剤を添加混合し、加
熱、溶解し、これを油相とする。次に、上記水相と油相
とを混合し、ホモミキサー等の混合機で乳化し、更に攪
拌、混合しながら冷却して本発明の乳化油脂組成物を得
る。The emulsified oil / fat composition of the present invention can be produced, for example, as follows. First, the powder of okara is dispersed in water, and caseins such as sodium caseinate, and whey protein are appropriately added and mixed in order, and heated to disperse or dissolve them to obtain an aqueous phase. on the other hand,
If necessary, an emulsifier is added to and mixed with the edible oil and fat, and the mixture is heated and dissolved to form an oil phase. Next, the aqueous phase and the oil phase are mixed, emulsified with a mixer such as a homomixer, and further cooled with stirring and mixing to obtain the emulsified oil / fat composition of the present invention.
【0015】上記のような本発明に係る水中油型乳化油
脂組成物を品質改良剤として用いる場合の対象となるフ
ライ食品としては、イーストドーナツ等のドーナツ類、
パン粉用のパン、フライピザ等が挙げられ、生地に対し
て練り込んで使用することができる食品に対して用いる
ことができる。尚、本発明の乳化油脂組成物のフライ食
品の製造における使用量は、その食品の生地配合、製
法、他の油脂素材の添加量、使用する機械、フライ油の
種類により異なるが、生地中の小麦粉100重量部に対
して、3〜20重量部使用するのが好ましい。When the oil-in-water emulsified oil / fat composition according to the present invention as described above is used as a quality improving agent, fried foods include donuts such as yeast donuts,
Examples thereof include bread for bread crumbs and fried pizza, which can be used for foods that can be kneaded into dough and used. The amount of the emulsified oil composition of the present invention used in the production of fried foods depends on the dough composition of the food, the manufacturing method, the amount of the other oil / fat material added, the machine used, and the type of frying oil. It is preferable to use 3 to 20 parts by weight based on 100 parts by weight of wheat flour.
【0016】[0016]
【実施例】以下に実施例および使用例を示し、本発明を
より具体的に説明するが、本発明はこれらの実施例、使
用例に何ら限定されるものではない。尚、実施例、比較
例中の配合はすべて重量部である。EXAMPLES The present invention will be described in more detail below with reference to 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.
【0017】〔実施例1〜3、比較例1〕表1に示す配
合により、前述の製造法に従って、乳化油脂組成物を作
成した。即ち、まず、硬化菜種油および硬化魚油にグリ
セリン脂肪酸エステル、レシチンといった乳化剤を混
合、加熱、溶解し、油相とした。また、水、おから粉末
(実施例のみ)、カゼインナトリウム、乳清タンパク質
を混合し、加熱、溶解し、水相とした。次に、上記油相
と水相とを混合し、ホモミキサーで乳化し、更に攪拌、
混合しながら、冷却して水中油型の乳化油脂組成物を得
た。[Examples 1 to 3 and Comparative Example 1] With the formulations shown in Table 1, emulsified oil and fat compositions were prepared according to the above-mentioned production method. That is, first, hardened rapeseed oil and hardened fish oil were mixed with an emulsifier such as glycerin fatty acid ester and lecithin, heated and dissolved to form an oil phase. Further, water, okara powder (only in the examples), sodium caseinate, and whey protein were mixed, heated and dissolved to obtain an aqueous phase. Next, the oil phase and the aqueous phase are mixed, emulsified with a homomixer, and further stirred,
While mixing, the mixture was cooled to obtain an oil-in-water type emulsified oil / fat composition.
【0018】[0018]
【表1】 [Table 1]
【0019】〔使用例1:イーストドーナツ〕実施例1
〜3、および比較例1の乳化油脂組成物を用いて、表2
に示す配合によりイーストドーナツを製造した。[Use Example 1: East Donut] Example 1
~ 3, and using the emulsified oil and fat composition of Comparative Example 1, Table 2
A yeast donut was produced according to the formulation shown in.
【0020】[0020]
【表2】 [Table 2]
【0021】イーストドーナツの製造法は次のとおりで
ある。
(1)縦型ミキサーで表2に示した配合の生地を混合す
る(中低速10分、捏上げ温度23℃)。尚、使用例1
−3の場合におけるおから粉末、カゼインナトリウムに
ついては、粉体のまま小麦粉と混合し篩でふるったもの
を添加した。また、生地への加水量は、生地状態をみな
がら調整した。
(2)生地を28℃で30分発酵させる。
(3)生地をシーターで延ばし、リング型に型抜き成型
する。(生地量35g)
(4)35℃、60%RHで40分ホイロ発酵させる。
(5)180℃に加熱したドーナツフライ用油脂(鐘淵
化学工業(株)製、商品名ビグネット)で片面1.5分
間ずつ合計3分間フライする。The method for producing yeast donuts is as follows. (1) Mix the dough having the composition shown in Table 2 with a vertical mixer (medium / low speed: 10 minutes, kneading temperature: 23 ° C.). Use example 1
Regarding Okara powder and sodium caseinate in the case of -3, those which were mixed with wheat flour as they were and sieved were added. The amount of water added to the dough was adjusted while checking the dough condition. (2) Ferment the dough at 28 ° C. for 30 minutes. (3) Extend the dough with a sheeter and mold it into a ring mold. (Dough amount 35 g) (4) Proof fermentation at 35 ° C. and 60% RH for 40 minutes. (5) Fry dough for frying donuts (Kegafuchi Chemical Industry Co., Ltd., trade name Vignette) heated to 180 ° C., and fry each side for 1.5 minutes for a total of 3 minutes.
【0022】上記のようにして製造したイーストドーナ
ツを、フライ後、1時間室温にて放置し荒熱をとった。
その後、ポリエチレンの袋に密封して20℃で保存し、
24時間後にそれぞれのイーストドーナツについてパネ
ルテストを行い、手で触った時の油のべたつき、ソフト
さ、食べた時の油っぽさを調べた。結果を表3に示し
た。The yeast donuts produced as described above were fried and allowed to stand at room temperature for 1 hour to remove heat.
Then, seal it in a polyethylene bag and store it at 20 ℃.
Twenty-four hours later, a panel test was performed on each yeast donut, and the stickiness of oil when touched with hands, the softness, and the oiliness when eaten were examined. The results are shown in Table 3.
【0023】[0023]
【表3】 [Table 3]
【0024】〔実施例4、5、比較例2〕表4に示す配
合により、前述の製造法に従って、水中油型の乳化油脂
組成物を作成した。即ち、まず、硬化菜種油にグリセリ
ン脂肪酸エステル、レシチンといった乳化剤を混合、加
熱、溶解し、油相とした。また、水、おから粉末(実施
例のみ)、カゼインナトリウム、乳清タンパク質を混合
し、加熱、溶解し、水相とした。次に、上記油相と水相
とを混合し、ホモミキサーで乳化し、更に攪拌、混合し
ながら、冷却して水中油型の乳化油脂組成物を得た。[Examples 4 and 5, Comparative Example 2] With the formulations shown in Table 4, oil-in-water type emulsified oil and fat compositions were prepared according to the above-mentioned production method. That is, first, an emulsifier such as glycerin fatty acid ester and lecithin was mixed with hardened rapeseed oil, heated and dissolved to form an oil phase. Further, water, okara powder (only in the examples), sodium caseinate, and whey protein were mixed, heated and dissolved to obtain an aqueous phase. Next, the oil phase and the aqueous phase were mixed, emulsified with a homomixer, and further cooled with stirring and mixing to obtain an oil-in-water type emulsified oil / fat composition.
【0025】[0025]
【表4】 [Table 4]
【0026】〔使用例2:イーストドーナツ〕実施例
4、5、および比較例2の乳化油脂組成物を用いて、表
5に示す配合によりイーストドーナツを製造した。[Use Example 2: Yeast Donut] Using the emulsified oil and fat compositions of Examples 4 and 5 and Comparative Example 2, yeast donuts were produced according to the formulations shown in Table 5.
【0027】[0027]
【表5】 [Table 5]
【0028】イーストドーナツの製造法は次のとおりで
ある。
(1)縦型ミキサーで表5に示した配合の生地を混合す
る(中低速10分、捏上げ温度23℃)。生地への加水
量は生地状態を見ながら調整した。
(2)生地を28℃で30分発酵させる。
(3)生地をシーターで延ばし、リング型に型抜き成型
する。(生地量35g)
(4)35℃、60%RHで40分ホイロ発酵させる。
(5)180℃に加熱したドーナツフライ用油脂(鐘淵
化学工業(株)製、商品名ビグネット)で片面1.5分
間ずつ合計3分間フライする。The method for producing yeast donuts is as follows. (1) Mix the dough having the composition shown in Table 5 with a vertical mixer (medium / low speed: 10 minutes, kneading temperature: 23 ° C.). The amount of water added to the dough was adjusted while checking the condition of the dough. (2) Ferment the dough at 28 ° C. for 30 minutes. (3) Extend the dough with a sheeter and mold it into a ring mold. (Dough amount 35 g) (4) Proof fermentation at 35 ° C. and 60% RH for 40 minutes. (5) Fry dough for frying donuts (Kegafuchi Chemical Industry Co., Ltd., trade name Vignette) heated to 180 ° C., and fry each side for 1.5 minutes for a total of 3 minutes.
【0029】上記により製造したイーストドーナツを、
フライ後、1時間室温にて放置し荒熱をとった。その
後、ポリエチレンの袋に密封して20℃で保存し、24
時間後にそれぞれのイーストドーナツについてパネルテ
ストを行い、手で触った時の油のべたつき、ソフトさ、
食べた時の油っぽさを調べた。結果を表6に示した。The yeast donut produced as described above is
After frying, it was left at room temperature for 1 hour to remove heat. Then, seal it in a polyethylene bag and store it at 20 ℃.
After a time, a panel test was performed on each yeast donut to make it sticky, soft to the touch, and soft to the touch.
I checked the oiliness when I ate it. The results are shown in Table 6.
【0030】[0030]
【表6】 [Table 6]
【0031】表3および表6の結果から、以下のことが
分かる。つまり、乳化油脂組成物を用いない使用例1−
1とカゼインナトリウムを含有する比較例1の乳化油脂
組成物を用いた使用例1−2との比較から、イーストド
ーナツの製造において乳化油脂組成物を用いることで、
製品における油のべたつき、ソフトさ、油っぽさ等の品
質面がある程度改良されるが、前記使用例1−2と、実
施例1の乳化油脂組成物を用いた使用例1−4、また、
比較例2の乳化油脂組成物を用いた使用例2−4と、実
施例4の乳化油脂組成物を用いた使用例2−1とをそれ
ぞれ比較すると、おから粉末とカゼイン類とを含有した
本発明に係る乳化油脂組成物を生地中に練り込んで使用
することで、イーストドーナツの製造において顕著な品
質改良効果が得られることが分かる。また、おから粉末
とカゼインナトリウムとを生地中へ別添した使用例1−
3と、これを組成物中に含有する乳化油脂組成物の形態
として生地中に練り込んだ使用例1−4との比較から、
おから粉末とカゼイン類とは本発明のように乳化油脂組
成物の形態として生地中に練り込むことで始めて目的と
する効果が得られることが分かる。更に、使用例1−4
と使用例1−5との比較から、おから粉末として、脱脂
おから粉末を用いることで、より品質改良効果が得ら
れ、また、使用例1−5と使用例1−6、および使用例
2−1と使用例2−2、使用例2−3とのそれぞれの比
較から、乳化油脂組成物に乳清タンパク質を含有させる
ことで、より一層の品質改良効果が得られることが分か
る。From the results of Tables 3 and 6, the following can be seen. That is, Example 1 of use without using the emulsified fat composition.
1 and the use example 1-2 using the emulsified oil composition of Comparative Example 1 containing sodium casein, by using the emulsified oil composition in the production of yeast donuts,
Although the quality of the product such as stickiness of oil, softness, and oiliness is improved to some extent, the use example 1-2 and the use example 1-4 using the emulsified fat composition of Example 1, ,
When the use example 2-4 using the emulsified oil and fat composition of Comparative Example 2 and the use example 2-1 using the emulsified oil and fat composition of Example 4, respectively, were compared, it contained okara powder and caseins. It can be seen that, by kneading the emulsified oil / fat composition according to the present invention into the dough for use, a remarkable quality improving effect can be obtained in the production of yeast donuts. In addition, a use example 1 in which Okara powder and sodium caseinate are separately added to the dough.
From the comparison between 3 and Use Example 1-4, which was kneaded into a dough as a form of an emulsified oil composition containing the composition,
It is understood that the desired effect can be obtained only when the okara powder and the caseins are kneaded into the dough in the form of an emulsified oil composition as in the present invention. Furthermore, usage example 1-4
From the comparison between the use example 1-5 and the use example 1-5, by using the defatted okara powder as the okara powder, a further quality improvement effect can be obtained, and the use example 1-5, the use example 1-6, and the use example. From the comparison between 2-1 and each of Usage Example 2-2 and Usage Example 2-3, it can be seen that a further quality improvement effect can be obtained by including whey protein in the emulsified oil / fat composition.
【0032】[0032]
【発明の効果】以上の実施例、使用例の結果から明らか
な如く、本発明の乳化油脂組成物を生地に練り込んで使
用することにより、イーストドーナツ等のフライ食品の
製造に際し、フライ用油の吸油量を減少させ、油っぽさ
を抑えることができ、フライ食品の品質改良効果が得ら
れる。EFFECTS OF THE INVENTION As is clear from the results of the above examples and use examples, by using the emulsified oil / fat composition of the present invention kneaded into dough, it is possible to use a frying oil in the production of fried foods such as yeast donuts. It is possible to reduce the amount of oil absorption and suppress oiliness, and to obtain the effect of improving the quality of fried foods.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭61−152225(JP,A) 特開 平1−171430(JP,A) 特開 昭61−63332(JP,A) 特開 昭55−162931(JP,A) 特開 平4−117236(JP,A) 特開 平3−143344(JP,A) 特開 平4−356167(JP,A) 特開 昭63−273449(JP,A) 特開 昭55−3728(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23D 7/00 A21D 2/36 A21D 13/00 B01J 13/00 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A 61-152225 (JP, A) JP-A 1-1171430 (JP, A) JP-A 61-63332 (JP, A) JP-A 55- 162931 (JP, A) JP 4-117236 (JP, A) JP 3-143344 (JP, A) JP 4-356167 (JP, A) JP 63-273449 (JP, A) JP 55-3728 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A23D 7/00 A21D 2/36 A21D 13/00 B01J 13/00
Claims (8)
有し、水中油型に乳化してなる乳化油脂組成物であっ
て、組成物100重量部中、おから粉末を5〜20重量
部、カゼイン類を1〜5重量部、食用油脂を10〜50
重量部含有することを特徴とする乳化油脂組成物。1. An aqueous phase containing okara powder and caseins.
Which is an emulsified oil / fat composition obtained by emulsifying into an oil-in-water type.
5 to 20 parts by weight of okara powder, 1 to 5 parts by weight of caseins, and 10 to 50 parts of edible oil and fat in 100 parts by weight of the composition.
An emulsified oil-and-fat composition, characterized in that it contains a part by weight.
0.2〜2重量部含有することを特徴とする請求項1記
載の乳化油脂組成物。2. The emulsified oil / fat composition according to claim 1, wherein 0.2 to 2 parts by weight of whey protein is contained in 100 parts by weight of the composition.
脂肪酸エステル、プロピレングリコール脂肪酸エステ
ル、蔗糖脂肪酸エステル、レシチンから選ばれた1種ま
たは2種以上の乳化剤を組成物100重量部中で2重量
部以下含有することを特徴とする請求項1または請求項
2記載の乳化油脂組成物。3. One or more kinds of emulsifiers selected from glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and lecithin are contained in 2 parts by weight or less per 100 parts by weight of the composition. The emulsified oil / fat composition according to claim 1 or 2, characterized in that.
である請求項1または請求項2または請求項3記載の乳
化油脂組成物。4. The emulsified fat composition according to claim 1, 2 or 3, wherein the okara powder is a degreased okara powder.
〜20重量部、カゼイン類を1〜5重量部、食用油脂を
10〜50重量部含有する水中油型乳化油脂組成物を生
地中に練り込むことを特徴とするフライ食品の製造方
法。5. Okara powder is added to 5 parts by weight in 100 parts by weight of the composition.
-20 parts by weight, 1 to 5 parts by weight of caseins, and 10 to 50 parts by weight of edible oils and fats are kneaded in a dough, and a method for producing a fried food.
中、乳清タンパクを0.2〜2重量部含有することを特
徴とする請求項5記載のフライ食品の製造方法。6. The method for producing a fried food according to claim 5, wherein the emulsified fat composition contains 0.2 to 2 parts by weight of whey protein in 100 parts by weight of the composition.
3〜20重量部の乳化油脂組成物を添加することを特徴
とする請求項5または請求項6記載のフライ食品の製造
方法。7. Based on 100 parts by weight of the flour in the dough,
The method for producing a fried food according to claim 5 or 6, wherein 3 to 20 parts by weight of the emulsified fat composition is added.
求項5または請求項6または請求項7記載のフライ食品
の製造方法。8. The method for producing a fried food according to claim 5, 6 or 7, wherein the fried food is yeast donut.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP01269694A JP3477786B2 (en) | 1994-02-04 | 1994-02-04 | Oil-in-water emulsified fat composition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP01269694A JP3477786B2 (en) | 1994-02-04 | 1994-02-04 | Oil-in-water emulsified fat composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07213227A JPH07213227A (en) | 1995-08-15 |
JP3477786B2 true JP3477786B2 (en) | 2003-12-10 |
Family
ID=11812554
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JP01269694A Expired - Lifetime JP3477786B2 (en) | 1994-02-04 | 1994-02-04 | Oil-in-water emulsified fat composition |
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JP (1) | JP3477786B2 (en) |
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KR20010036783A (en) * | 1999-10-11 | 2001-05-07 | 고병순 | Bean bakery produce method |
KR20020044188A (en) * | 2000-12-05 | 2002-06-15 | 임용택 | A kneading making method include bean |
JP4269681B2 (en) * | 2000-12-26 | 2009-05-27 | 不二製油株式会社 | Manufacturing method of food containing water and fat |
KR100710414B1 (en) * | 2005-01-31 | 2007-04-24 | (주)송정원 | doughnuts made of bean-curd and method for producing the same |
JPWO2020218402A1 (en) * | 2019-04-26 | 2020-10-29 | ||
CN115644261B (en) * | 2022-10-17 | 2024-04-12 | 湖北工业大学 | Preparation method of fermented bean dreg stable nutritional solid fat |
-
1994
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