JP3477786B2 - Oil-in-water emulsified fat composition - Google Patents

Description

Detailed Description of the Invention

[0001]

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]

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.

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]

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]

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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]

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.

[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]

[Table 1]

[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]

[Table 2]

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.

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]

[Table 3]

[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]

[Table 4]

[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]

[Table 5]

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.

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]

[Table 6]

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]

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.

─────────────────────────────────────────────────── ─── 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)

(57) [Claims] 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. 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. 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. 4. The emulsified fat composition according to claim 1, 2 or 3, wherein the okara powder is a degreased okara powder. 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. 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. 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. 8. The method for producing a fried food according to claim 5, 6 or 7, wherein the fried food is yeast donut.