JP5229079B2 - Emulsifiers for baked confectionery products and compositions for baked confectionery products - Google Patents

Description

  The present invention relates to an emulsifier for sachet oil of baked confectionery products and a composition for sachet oil of baked confectionery products.

  Usually, baked confectionery products such as rice confectionery use various salad oils or the like as sachet oils for improving the color tone and flavor. In addition, various flavoring agents and seasonings may be attached to the baked confectionery product. These are generally used by being previously contained in the sachet.

  By the way, when the penetration speed of the sachet oil into the baked confectionery product is slow, it takes a long time for the sachet oil to penetrate into the dough of the confectionery product and dry, resulting in a decrease in production efficiency. Further, when the permeation rate of the sachet varies, there is a problem that the dry state of the surface varies.

  For the purpose of increasing the permeation rate of sachet oil into baked confectionery products, 0.1-20 parts by weight of extremely hardened oil is blended with 100 parts by weight of liquid fat having a solid fat index of 5 or less at 10 ° C. An oil composition for coating has been proposed (Patent Document 1). This proposal is different from ordinary hydrogenated oil (hardened oil) in that the extremely hardened oil has an extremely high melting point, and therefore has a drying accelerating action in a liquid fat having a solid fat index of 5 or less at 10 ° C. As a result, the liquid oil coated on foods such as rice crackers is utilized quickly. And in the above proposal, expecting the action that the surface tension of liquid oil is decreased and the permeability is increased, and the combined use of emulsifiers is also mentioned, and lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester And sorbitan fatty acid esters and propylene glycol fatty acid esters. A specific example using lecithin is shown. Moreover, although not aiming at the improvement of the penetration rate of a lapping oil, the proposal which uses diglycerin fatty acid ester with a lapping oil is also made | formed (patent documents 2-4).

  Therefore, the use of fatty acid esters can be considered as an emulsifier for increasing the permeation rate of sachet oil into baked confectionery products, but satisfactory effects cannot always be obtained with fatty acid esters such as diglycerin fatty acid esters.

JP 2002-047500 A JP 2005-328739 A JP 2006-166725 A JP-A-9-271372

  The present invention has been made in view of the above circumstances, and an object thereof is to provide an emulsifier for sachet oil for baked confectionery products that can sufficiently and stably increase the penetration rate of the sachet oil into the baked confectionery product. There is to do. Another object of the present invention is to provide a sachet oil composition for baked confectionery products having the same characteristics as described above.

  As a result of intensive studies to achieve the above object, the present inventors have easily achieved the above object with a specific polyglycerin fatty acid ester and a composition for sachet oil defined by specific physical property values. As a result, the present invention was completed.

That is, the first gist of the present invention is characterized in that the average polymerization degree of glycerin is 3 to 15, the constituent fatty acid is oleic acid or erucic acid, and the HLB is 4 or more polyglycerin fatty acid ester. It is an emulsifier for baked confectionery.

And the 2nd summary of this invention exists in the composition for sachets of baked confectionery products characterized by containing said emulsifier for sachets and a sachet.

  According to the present invention, the above-described problems are achieved.

  Hereinafter, the present invention will be described in detail.

<Baked confectionery products>
In the present invention, the baked confectionery product means a solid food produced mainly through powder or granular cereals and subjected to a process of removing moisture by heating. Moreover, what is necessary is just to be edible not only for preference. More specifically, a dough composed mainly of starchy raw materials (including these modified starches) such as wheat flour, corn flour, and rice flour, and a fat and oil raw material, and heated such as baked (biscuits / expansion) Food (extruder processed product)). The processing and baking referred to in the present invention refers to forming a dough of biscuits into the shape of a final product and heating it in an oven or the like, and pressure heating extrusion molding of a puffed food. Heating and drying with an extruder, processing with pressure steaming and steaming biscuits include biscuits (including biscotti), cookies, waffles, crackers (including dry bread and pretzel), pies, rusks, wafers, snacks, wheat Examples include rice crackers and molded potato chips. Examples of rice crackers include rice crackers, rice crackers, and hail. The present invention is particularly suitable for rice crackers, and among rice crackers, it is particularly suitable for rice crackers in which glutinous rice is generally used as a raw material.

<Emulsifier for spray oil>
The emulsifier for sachet oil of the baked confectionery product according to the present invention comprises a specific polyglycerin fatty acid ester. Polyglycerin fatty acid ester is obtained by esterification of polyglycerin and fatty acid obtained by dehydration condensation of glycerin, but the type of polyglycerin (degree of polymerization), type of fatty acid (carbon number, number of double bonds), ester composition There are many types. And the property which changes remarkably for every kind is shown.

  The polyglycerol fatty acid ester used in the present invention must have an average degree of polymerization of 3 to 15 of polyglycerol. When the average degree of polymerization of polyglycerol is less than 3, for example, diglycerol fatty acid ester cannot achieve the object of the present invention. When the average degree of polymerization of polyglycerol exceeds 15, esterification reaction becomes difficult and it is not practical. The average degree of polymerization of polyglycerol is preferably 3 to 13, more preferably 6 to 10.

  The polyglycerol fatty acid ester used in the present invention must have an HLB of 4 or more. The polyglycerol fatty acid ester having an HLB of less than 4 cannot achieve the object of the present invention. The upper limit of the HLB of the polyglycerol fatty acid ester is usually 13 or less, preferably 10 or less. When the HLB value exceeds 13, it becomes difficult to dissolve in the sachet oil, which is not practical. The HLB of the polyglycerol fatty acid ester varies depending on the ester composition.

  Further, the number of ester bonds in the polyglycerin fatty acid ester used in the present invention, that is, the average esterification rate represented by the following calculation formula is usually 10 to 95%, preferably 15 to 90%, more preferably 20 ~ 85%. However, the saponification value, acid value, and acid group value in the following calculation formula shall be measured according to JIS K 0070 (1992).

[Equation 1]
Average esterification rate (%) = [(saponification value−acid value) / (hydroxyl value + saponification value−acid value)] × 100

  As the fatty acid constituting the polyglycerol fatty acid ester, a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is usually used. The fatty acid may be a mixture. Specific examples of the fatty acids include enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, bentadecyl acid, palmitic acid, palmoyl acid, margaric acid, stearic acid, oleic acid, paxenoic acid, linoleic acid Linolenic acid, arachidic acid, arachidonic acid, erucic acid, behenic acid and the like. In the present invention, oleic acid or erucic acid is preferred.

  For example, “Ryoto-polyglycerester O-50D” manufactured by Mitsubishi Chemical Foods Co., Ltd. has decaglycerin pentaoleate as the main component, HLB is 7, and the esterification rate is 39%. "Ryoto-polyglycerate ER-60D" manufactured by Co., Ltd. has decaglycerin hexaerucic acid ester as the main component, HLB is 5 and esterification rate is 46%, both of which are preferably used in the present invention. Polyglycerol fatty acid ester to be obtained.

  The emulsifier for the sachet oil of the baked confectionery product according to the present invention is used by adding to the later-described sachet oil. The addition amount is usually 0.01 to 10 parts by weight, preferably 100 parts by weight of the sachet oil. Is 0.01 to 5 parts by weight. When the added amount of the emulsifier is less than 0.01 parts by weight, the penetration rate of the sachet cannot be increased sufficiently and stably, and when it exceeds 10 parts by weight, the color tone and flavor of the sachet are improved. The effect of may be impaired.

<Composition for sachet>
The sachet oil composition for baked confectionery products according to the present invention contains at least a sachet oil and an emulsifier.

  In the present invention, salad oil known as vegetable oil having a higher degree of purification, such as removal of wax, in addition to the standard of refined oil, is preferably used as the sachet oil. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, olive oil, and sesame oil. However, the lapping oil is not limited to salad oil, and may be edible oil other than salad oil that is liquid at room temperature.

  In addition, in the composition for sachet oils of this invention, various flavoring agents and seasonings, for example, soy sauce, sugar, salt, seasonings other than salt, amino acids, mirin, etc. can be used. You may use these in combination of 2 or more type as needed.

  In the composition for sachet oil of the present invention, as the emulsifier, for example, the emulsifier for sachet oil of the baked confectionery product according to the present invention described above is preferably used.

  The sachet oil composition for baked confectionery products according to the present invention must have a surface tension at 25 ° C. of 32 mN / m or less. The surface tension at 25 ° C. is preferably 31 mN / m or less, more preferably 30 mN / m or less. When various flavors and seasonings are added, it is necessary to satisfy the above surface tension under the conditions. When the surface tension exceeds the above value, the penetration rate of the oiling composition cannot be increased sufficiently and stably. The above surface tension means a value measured by a plate method using an automatic surface tension meter (KRUSSK100) manufactured by ARDEC Co., Ltd.

  The surface tension can be achieved by selecting the types of sachets and emulsifiers and the ratios of using both. It can also be adjusted by the amount of flavoring or seasoning added. The addition amount of the emulsifier is usually 0.01 to 10 parts by weight, preferably 0.01 to 5 parts by weight with respect to 100 parts by weight of sachet oil for the same purpose as described above.

  The composition for the sachet oil of the baked confectionery product according to the present invention is applied to the dough by a spray method, a dipping method, a drape method or the like according to a conventional method. At this time, the coating amount is usually in the range of 1 to 35% as the amount of oil relative to the dough. After the application, it is put into a drying apparatus and dried by appropriately setting the temperature (room temperature or warming) and the air volume. For example, the product is dried to a moisture content of 0.5 to 5% with a temperature air of about 50 to 80 ° C.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example, unless the summary is exceeded.

  In the following examples, unbaked rice cracker (Uchichi rice) having a diameter of about 90 mm and a weight of about 13 g was used as a baked confectionery raw material, and Nissin salad oil (Nisshin Oilio Group Co., Ltd.) was used as a sachet. And the emulsifier shown in following Table 1 was used as an emulsifier.

<Measurement of surface tension>
A composition for sachet oil was prepared by adding 0.5% by weight of each emulsifier shown in Table 1 to salad oil. And the surface tension (mN / m) in 25 degreeC was measured, and it compared with the surface tension of salad oil without an emulsifier. The surface tension is measured according to the method described in the main text of the specification, the change in the surface tension is measured every 30 seconds, the moving average of five consecutive points is taken, and the deviation in the data taking the moving average is 0. The point that reached 01 (mN / m) was taken as the measurement end point. The results are shown in Table 2.

<Penetration test of sachet composition>
“O-50D” and “DO-100V” were used as emulsifiers. A composition for sachet oil was prepared by adding 0.5% by weight of each emulsifier to salad oil. Then, after accurately measuring the weight (WA) of the above-mentioned unglazed rice cracker (urushi rice), 0.5 g was applied to one side with a brush. Thereafter, the unglazed rice cracker coated with the composition for sachet was placed on an aluminum dish and allowed to stand at 50 ° C. for 3 minutes in a vacuum dryer to allow the composition for sachet to penetrate into the unglazed rice cracker. Thereafter, the baked rice cracker was taken out from the vacuum dryer, and the composition for sachet oil remaining on the surface without permeating was wiped off with Kimwipe (manufactured by Nippon Paper Crecia Co., Ltd.), and then the weight (WB) of the unglazed rice cracker was measured. And the penetration rate (%) of the composition for sachet oil was measured by the following formula, and the results are shown in Table 3. In addition, said penetration test was done also about the salad oil without an emulsifier.

[Equation 2]
[{Weight (WB) −weight (WA)} / coating amount of sachet composition (0.5 g)] × 100

  As is clear from the results shown in Table 3, when “O-50D” was used, the penetration rate was the highest, 76%, and a stable and non-uniform result was obtained. On the other hand, when no emulsifier is added, the penetrability varies within a range of 63 to 73%, and even when “DO-100V” is used, it varies within a range of 68 to 75%.

  By the way, when “O-50D” was used during the treatment in the vacuum dryer, a considerable amount of bubbles were generated on the surface of the rice cracker. Such bubbles hardly occurred when no emulsifier was added, and were slight when “DO-100V” was used. Considering it together with the measurement result of the penetration rate described above, it is determined that the bubbles on the surface of the rice cracker are generated by the displacement of the oil that has penetrated into the interior of the rice cracker and the air being expelled.

Claims (3)

An emulsifier for sachet oil for baked confectionery, characterized in that it comprises a polyglycerin fatty acid ester having a constituent glycerin average polymerization degree of 3 to 15, a constituent fatty acid of oleic acid or erucic acid, and an HLB of 4 or more. A sachet oil composition for baked confectionery products, comprising the sachet emulsifier according to claim 1 and a sachet oil. Surface tension at 2 5 ° C. is equal to or less than 32 mN / m, over oil composition of the baked confectionery product according to claim 2.