JP4119341B2 - Powdered or granular emulsifier composition and food containing the same - Google Patents

Description

  The present invention relates to an emulsifier composition comprising a sucrose fatty acid ester, and more particularly to the emulsifier composition prepared in a powder or granule form and a food containing the emulsifier composition.

Sucrose fatty acid esters have been conventionally used as emulsifiers for preparing doughs for cakes and other confectionery or as crystal growth inhibitors for fats and oils used for shortening and the like. However, it is used as an oil / fat composition for cooking to improve flower bloomability of fried foods such as tempura and fries, to suppress deterioration odors, to suppress oil splashes, etc. No. 316950, JP-A-5-316951, JP-A-7-000109, JP-A-7-075499, and JP-A-7-147902).
JP-A-5-316950 Japanese Patent Laid-Open No. 5-316951 JP-A-7-000109 Japanese Patent Application Laid-Open No. 7-075499 JP 7-147902 A

  Among sucrose fatty acid esters, those containing 50% by weight or more of unsaturated fatty acids as constituent fatty acids, having an average degree of esterification of 2.0 to 3.0 and a diester content of 20 to 50% by weight, By using this for cooking oils and fat compositions, it is possible to achieve effects such as improvement of flowering of fried foods such as tempura and fries, suppression of deterioration odor, suppression of oil splashing, etc. It mix | blended with the fats and oils at the time of frying, and the above effects were acquired.

  The present inventors do not blend the above sucrose fatty acid ester into the fats and oils during frying, but produce food ingredients to be cooked, specifically, batter ingredients such as tempura and foods such as snacks. It was conceived to be added to powder dough. However, since this sucrose fatty acid ester is in a paste form with high viscosity, it is difficult to uniformly mix with solid raw materials such as powder dough, and the addition amount is not easy to control and the workability is poor. There was a problem. In order to solve this, it is desirable to pulverize or granulate the sucrose fatty acid ester by some method, but the sucrose fatty acid ester satisfying the above requirements does not dissolve in water and is emulsified for pulverization. There is a problem that a stable emulsion cannot be obtained even when an excipient is used in combination with the preparation of the liquid.

  The present invention has been made in view of the above, and contains 50% by weight or more of unsaturated fatty acids, an average degree of esterification of 2.0 to 3.0, and a diester content of 20 to 50% by weight. An object is to provide a powdery or granular emulsifier composition containing a sugar fatty acid ester.

  Moreover, it has been desired to reduce the amount of fats and oils in foods due to the recent increase in interest in health. The present invention is a powdery or granular emulsifier composition containing the above sucrose fatty acid ester, which can be added to a raw material to reduce the oil absorption of various foods cooked with fats and oils, Another object of the present invention is to provide a food with a reduced oil absorption obtained thereby.

The powdery or granular emulsifier composition of the present invention is an emulsifier composition comprising a sucrose fatty acid ester, and in order to solve the above problems, the component a) 50 wt. % Sucrose fatty acid ester having an average esterification degree of 2.0 to 3.0 and a diester content of 20 to 50% by weight, component b) the constituent fatty acid is composed of palmitic acid or stearic acid that HLB10~16 least one selected sucrose fatty ester le or these, and contains a component c) dextrin and highly branched cyclic dextrin down or al least one type selected, the component a, component b and the mixing ratio of the component c is obtained by spray drying an emulsion or dispersion is a / b / c = 10 to 40 wt% / 20 wt% / 40 to 80 wt%, adjusted with oil It shall be added to food raw materials (claim 1).

In the above-mentioned powdery or granular emulsifier composition , the emulsion or aqueous dispersion further contains component d) glycerin fatty acid ester or lecithin, and component e) edible oil and fat, component a, component b, component c, component d And the blending ratio of component e is a / b / c / d / e = 10-40 wt% / 1-20 wt% / 40-80 wt% / 1-10 wt% / 1-40 wt% is preferably (claim 2).

The food of the present invention is a food prepared by cooking with fats and oils such as tempura, fried food, fried confectionery, snack confectionery, etc., and contains any of the above powdered or granular emulsifier compositions of the present invention as an oil absorption inhibitor. (Claim 3 ).

  The powdered or granular emulsifier composition of the present invention enables the preparation of a stable emulsifier solution, which was impossible with the component a alone, by blending the components a and b with the component a. Granulation is possible. By making an emulsifier composition into a powder form or a granule form, mixing with a solid raw material becomes easy and workability | operativity improves.

  In addition, according to the powdery or granular emulsifier composition of the present invention, oil absorption during cooking is achieved by including this in the raw material of various foods that are cooked using fats and oils such as snacks, fried foods, and tempura. The amount can be reduced. Therefore, a food having a refreshing mouthfeel and texture can be obtained, and further, excessive intake of fats and oils causing various diseases can be prevented.

Et al The use of d components, more stable emulsifier solution is obtained, the production of powdered or granular emulsifier composition becomes easier.

  Since the food of the present invention contains the powdered or granular emulsifier composition of the present invention as described above, the amount of oil absorption is reduced, and accordingly, the above-described effects are exhibited.

  The sucrose fatty acid ester, which is the component a used in the present invention, is one in which 50% by weight or more of the constituent fatty acids are composed of unsaturated fatty acids such as oleic acid and linoleic acid. The remaining amount of the constituent fatty acid (less than 50% by weight) is a saturated fatty acid, and examples thereof include palmitic acid and stearic acid. The average degree of esterification is 2.0 to 3.0, and the diester content is 20 to 50% by weight. Here, the average degree of esterification refers to the average value of the degree of fatty acid esterification of sucrose ester, and the diester content refers to the content of sucrose fatty acid diester in the total amount of sucrose fatty acid ester. By using a sucrose fatty acid ester that satisfies all of these conditions, it is possible to reduce the oil absorption of foods cooked with fats and oils such as tempura, fried food, fried confectionery, and snack confectionery.

  Next, b component is 1 type, or 2 or more types chosen from the sucrose fatty acid ester which does not satisfy | fill the conditions of said a component, and polyglycerol fatty acid ester. The constituent fatty acid, the degree of esterification, etc. of the sucrose fatty acid ester are not particularly limited, but those having an HLB of 10 to 16 composed of palmitic acid or stearic acid are preferred. The constituent fatty acids of the polyglycerol fatty acid ester are not particularly limited, but those having an HLB of 10 to 16 composed of palmitic acid or stearic acid are preferred as in the case of the sucrose fatty acid ester.

  The c component is used as an excipient necessary for powdering the a component and the b component, and sugars such as fructose, glucose, lactose, sucrose, dextrin, modified starch, highly branched cyclic dextrin, and casein One or more selected from sodium, gelatin and cellulose, among which dextrin and highly branched cyclic dextrin are preferred.

  The d component is one or more selected from glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin, and among them, glycerin fatty acid ester and lecithin are preferable.

  In the present invention, it is possible to obtain a stable emulsion necessary for pulverization by using the component b, and the stability of the emulsifier is further improved by using the component d.

  As the edible oil and fat as component e, conventionally used liquid oils and solid oils and fats can be used as appropriate. Examples of liquid oils and fats include soybean oil, rapeseed oil, rice oil, safflower oil, corn oil, sunflower oil, Sesame oil, cottonseed oil, etc. are mentioned, and lard etc. are mentioned as an example of solid fats and oils. Moreover, antioxidants, such as an ascorbic acid derivative and a tocopherol, can also be added as needed.

  The blending ratio of the a to c components is preferably a component / b component / c component = 10 to 40 wt% / 1 to 20 wt% / 40 to 80 wt%. Further, when the d component is used, the d component is 1 to 10% by weight, and when the e component is used, the e component is 1 to 40% by weight. However, in any case, the total amount of these components a to e is 100% by weight.

  The powdery or granular emulsifier composition of the present invention can be obtained by dispersing each of the above components in water to prepare an emulsion or aqueous dispersion and spray drying. For spray drying, a known means such as a spray dryer can be used, and the drying conditions are appropriately selected depending on the emulsifier composition and the like.

  The food of the present invention is obtained by adding the powdered or granular emulsifier composition of the present invention to a raw material of food to be cooked with fats and oils such as tempura, fried food, fried confectionery, snack confectionery, etc., and cooking this with fats and oils. It is done. Examples of the above-mentioned food ingredients include raw materials mainly composed of starches such as flour, potato, corn, and rice, such as batter ingredients that form garments for tempura and fried foods, and dough for fried confectionery and snacks. However, it is not limited to these. The cooking method is typically a method of frying with fat, but a method of baking or frying with fat can also be used.

  Examples of the present invention are shown below, but the present invention is not limited thereto.

1. Preparation of powdered emulsifier composition An emulsion was prepared by the following method using two kinds of sucrose fatty acid esters shown in Table 1, and a powdered emulsifier composition was obtained using the emulsion.

[Examples 1 and 2, Comparative Examples 1 and 2]
Add ingredients a to d in the proportions shown in Table 2 and disperse in 233 parts of water, warm to 70 ° C., stir with a disper blade, emulsify, and homogenize with a homogenizer, then use a spray dryer And dried to obtain a powdery emulsifier composition.

[Examples 3 to 5 ]
The components a to d were blended at a ratio shown in Table 2 and dispersed in 233 parts of water, heated to 70 ° C., stirred with a disper blade and emulsified. Further, e) 24 parts of fat / oil was added to emulsify, homogenized with a homogenizer, and then dried using a spray dryer to obtain a powdery emulsifier composition.

  In any case, the drying with a spray dryer was performed by dropping the dispersion on an atomizer having a rotational speed of 10,000 rpm and supplying hot air of 150 ° C. air.

  The viscosity of the emulsion, the yield of the powdered emulsifier composition, and the powder fluidity were measured or evaluated as follows. The results are shown in Table 2.

Viscosity: The viscosity of an emulsion having a solid content of 30% by weight was measured using a B-type viscometer.
Yield: The weight of the obtained powder emulsifier composition was measured, and the ratio (percentage) to the weight of the charged raw material was examined.
Powder flowability: Visually judged and evaluated as follows.
○: Good △: Somewhat bad ×: Bad

The viscosity, yield, and powder flowability of the emulsion were comprehensively evaluated, and the productivity of the powdered emulsifier composition was evaluated as follows. The evaluation results are also shown in Table 2.
○: Good △: Somewhat bad ×: Bad

2. Preparation of deep-fried food In the following, deep-fried food was prepared using the emulsifier compositions obtained in the above Examples and Comparative Examples.

(A) Preparation of snack confectionery Each raw material was blended in the ratio shown in Table 3, and a snack sample was prepared by the following method.

  Formulation 1: After kneading the raw materials, a roll-shaped sheet was formed. This dough was punched and molded into a circular shape, and then fried at 180 ° C. for 2 minutes to produce a snack sample.

  Formula 2: Mixing raw materials with powder, adding water to this to prepare dough, extruding into a rod shape while heating to 110 ° C with an extrusion molding machine, then frying at 180 ° C for 2 minutes to produce a snack sample did.

Formulation 3: Steamed potatoes and peeled, mixed raw materials with a mixer, added water to prepare dough, extruded into a rod shape while heating to 110 ° C with an extruder, then at 180 ° C Fried for 2 minutes to produce a snack sample.

  The productivity, oil absorption, and texture of the snack sample obtained as described above were evaluated by the following methods. The results are shown in Table 4.

Manufacturability: The mixing condition and uniformity of raw materials at the time of mixing raw materials were visually observed and evaluated according to the following criteria.
○: Good △: Slightly poor ×: Poor Oil absorption: Snack sample was dried at 105 ° C for 4 hours, then finely pulverized with a juicer mixer, and the fats and oils in the snack were extracted with chloroform using a Soxhlet extractor. The ratio (% by weight) to the sample was determined.
Texture: The average score was calculated by assigning a score of texture by 10 panelists.
+2: Good +1: Somewhat good 0: Normal -1: Somewhat bad -2: Bad

(B) Preparation of donut A donut was prepared according to the formulation shown in Table 5. That is, shortening was kneaded to make a cream, and after adding sugar and mixing well with a whisk, the raw eggs were added little by little, and water was poured in little by little and mixed. The obtained product was mixed for 3 minutes in a mixer containing soft flour, skim milk powder, salt, emulsifier composition, and paking powder. This dough was rolled 6 times with a roll width of 1 cm and formed into a donut shape having an inner diameter of 4 cm, an outer diameter of 6 cm, and a height of 1 cm. After fried at 180 ° C. for 3 minutes, it was allowed to cool for 20 minutes to obtain a donut sample.

The oil absorption and texture of the obtained donut were evaluated by the following methods. The results are shown in Table 6.
Oil absorption: The donut sample was dried at 105 ° C. for 4 hours, then finely pulverized with a juicer mixer, and the fats and oils in the donut were extracted with chloroform using a Soxhlet extractor, and the weight percentage with respect to the donut sample was determined.
Texture: The average score was calculated by assigning a score of texture by 10 panelists.
+2: Good +1: Somewhat good 0: Normal -1: Somewhat bad -2: Bad

(C) Preparation of croquette According to the formulation shown in Table 7, a batter was prepared by the following method, and croquette was prepared using the batter.

  Batter preparation method: After mixing flour, starch and an emulsifier composition, water was added and stirred with a whipper (300 rpm × 3 minutes) to prepare a batter.

Croquette preparation method: 200 parts of mashed potatoes were returned with 450 parts of water at 80 ° C., and 100 g each was put into a mold, and divided into four evenly after molding. Batter and bread crumbs of the first layer were added to the croquette seeds, and two layers of batter and bread crumbs similar to those of the first layer were added. Then, the croquette sample was obtained by frying for 5 minutes with 180 degreeC salad oil.

The oil absorption and texture of the obtained croquettes were evaluated by the following methods.
Oil absorption: After the croquette sample was dried at 105 ° C. for 4 hours, it was finely pulverized with a juicer mixer, and the fats and oils in the croquette were extracted with chloroform using a Soxhlet extractor.
Texture: The average score was calculated by assigning a score of texture by 10 panelists.
+2: Good +1: Somewhat good 0: Normal -1: Somewhat bad -2: Bad

  The powdered or granular emulsifier composition of the present invention includes tempura, fried food, fried confectionery such as donuts, snack confectionery fried with starch-based ingredients, and other foods that are fried or baked using oils and fats. Can be used for

Claims (3)

An emulsifier composition comprising a sucrose fatty acid ester,
Component a) Sucrose fatty acid ester containing 50% by weight or more of an unsaturated fatty acid as a constituent fatty acid, having an average degree of esterification of 2.0 to 3.0 and a diester content of 20 to 50% by weight,
Component b) at least a constituent fatty acid is selected at least one, and component c) dextrin and highly branched cyclic dextrin down or we selected sucrose fatty ester le or these HLB10~16 palmitic acid or stearic acid 1 seed
Containing
The emulsion or aqueous dispersion in which the blending ratio of the component a, the component b, and the component c is a / b / c = 10 to 40% by weight / 1 to 20% by weight / 40 to 80% by weight is spray-dried. Obtained,
A powdery or granular emulsifier composition, which is added to a food material cooked with fats and oils . The emulsion or aqueous dispersion further contains component d) glycerin fatty acid ester or lecithin, and component e) edible oil and fat,
The blending ratio of the component a, the component b, the component c, the component d, and the component e is a / b / c / d / e = 10 to 40% by weight / 1 to 20% by weight / 40 to 80% by weight / 1 to The powdery or granular emulsifier composition according to claim 1, characterized in that it is 10% by weight / 1-40% by weight . A food prepared by cooking oils and fats such as tempura, fried food, fried confectionery, snack confectionery, etc., characterized in that it contains the powdered or granular emulsifier composition according to claim 1 or 2 as an oil absorption inhibitor. Food.