JP5960431B2 - Fat and oil creaming improver and oil and fat composition containing the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil / fat creaming improver and an oil / fat composition containing the same.

  Many of bread and confectionery are manufactured by a method called a sugar batter method. In this method, shortening or margarine is stirred with sucrose to embed air, then eggs, milk, sugar solution, etc. are embraced, and finally the flour is lightly combined and baked. For this reason, oil and fat compositions such as shortening and margarine used for the manufacture of bread and confectionery are required to have a property of embracing air (creaming properties) and a property of embracing eggs, milk, sugar solution and the like (water absorption). Also, in the production of butter cream, sand cream, etc., it is required to impart creaming properties and water absorption to the oil and fat in order to entrap the oil and fat before embedding the air and then the egg and the like.

  As a method of imparting creaming properties and water absorption to fats and oils, for example, an oil or fat composition containing one or more diglycerides and having an ascending melting point of less than 20 ° C. is 10 to 99 wt. % High foaming oil and fat composition (Patent Document 1), HLB is 3 or less, and the constituent fatty acid is 20 to 80% by weight of saturated fatty acid having 12 to 22 carbon atoms and 16 carbon atoms. A crystal growth inhibitor of fats and oils comprising a polyhydric alcohol fatty acid ester consisting of 80 to 20% by weight of an unsaturated fatty acid of ˜22 as an active ingredient (Patent Document 2), 50% by weight or more of component (A) palm oil, B) An oil and fat composition containing 0.05 to 5% by weight of a polyglycerol fatty acid ester, wherein the component (B) has an esterification rate of 50% or more, and 80% by weight of the constituent fatty acid of the component (B) The above is composed of oleic acid and palmitic acid, and the molar ratio of oleic acid to palmitic acid is 90:10 to 10:90, (Patent Document 3), saturated fatty acid-binding sorbitan fatty acid ester A creaming property improver (Patent Document 4) and the like, in which an active ingredient is used as an active ingredient, has been proposed.

  All of the above methods were proposed from the viewpoint of increasing the “creaming value” that is an index indicating the amount of fats and oils that entrap air, and the “water absorption” that is an index that indicates the amount of oils and fats that embrace water, eggs, and the like. Is. However, in order to produce bread, confectionery, etc. more efficiently, not only the creaming value and water absorption are increased, but also the time required for creaming and the time required for homogenization by adding eggs etc. to the fat composition. There is a need for a method for shortening the above.

JP-A 63-301765 JP-A-5-199838 JP-A-9-176680 JP 2007-97419 A

  An object of the present invention is to provide an oil and fat creaming property improver capable of further improving the creaming rate and the water absorption rate, and an oil and fat composition containing the creaming property improving agent.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an oil and fat composition added with a specific emulsifier has a creaming rate and water absorption when producing bread and confectionery using the oil and fat composition. It was found that the speed was further improved, and the present invention was made based on this finding.

That is, the present invention
(1) A fat and oil creaming improver characterized by comprising a glycerin organic acid fatty acid ester and / or a sorbitan unsaturated fatty acid ester as an active ingredient,
(2) It comprises an oil or fat composition characterized by containing the creaming improver as described in (1) above.

The creaming property improver of the present invention can sufficiently improve the creaming rate, water absorption rate and egg absorption rate of the oil and fat composition.
The oil and fat composition of the present invention has sufficiently improved creaming speed, water absorption speed and egg absorption speed, and can be used to increase the production efficiency of bread and confectionery.

  Examples of the glycerin organic acid fatty acid ester used in the present invention include glycerin acetic acid fatty acid ester (food additive), glycerin lactic acid fatty acid ester (food additive), glycerine citrate fatty acid ester (food additive), glycerin succinic acid fatty acid. Examples include esters (food additives), and glycerin citrate fatty acid esters or glycerin succinic acid fatty acid esters are preferably used from the viewpoint of sufficiently imparting a water absorption rate to the oil and fat composition. In addition, since the water absorption rate of fats and oils composition will fully improve when glycerine citrate fatty acid ester or glycerin succinic acid fatty acid ester is used, these can also be used as a water absorption improvement agent of fats and oils. The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, straight-chain saturated fatty acids having 6 to 24 carbon atoms (for example, caproic acid and caprylic acid). , Capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) and unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid) Acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), and preferably a saturated or unsaturated fatty acid having 16 to 18 carbon atoms.

  In addition, as glycerol organic acid fatty acid ester, Poem K-30 (trade name; glycerine citrate fatty acid ester; manufactured by Riken Vitamin Co., Ltd.), Poem K-37V (trade name; glycerin citrate fatty acid ester; manufactured by Riken Vitamin Co., Ltd.), Poem B-30 (trade name; glycerin succinic acid fatty acid ester; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and these can be used as the creaming improver of the present invention.

  The sorbitan unsaturated fatty acid ester used in the present invention can be obtained by direct esterification reaction of sorbitol or sorbitol intramolecular condensate with an unsaturated fatty acid in the presence of an acid or an alkali catalyst.

  Examples of the sorbitol used in the esterification reaction include D-sorbitol liquid containing about 50.0 to 70.0% by mass of D-sorbitol, white powder, or granular D-sorbitol.

  The sorbitol intramolecular condensate used in the esterification reaction is a compound obtained by intramolecular dehydration of sorbitol. For example, 1,5-sorbitan, 1,4-sorbitan, 2,5-sorbitan, 3,6-sorbitan 1,4,3,6-sorbide and the like. These sorbitol intramolecular condensates can be used alone or in combination of two or more. The sorbitol intramolecular condensate used in the present invention may contain unreacted sorbitol in addition to the above compounds.

  The intramolecular dehydration reaction of sorbitol is carried out by heating sorbitol at about 110 to 150 ° C., preferably about 120 ° C. in the presence of an acid catalyst (for example, concentrated sulfuric acid, p-toluenesulfonic acid, etc.), for example, about 1 It is preferably carried out by removing the generated water at .3 kPa. The end point of the reaction is determined by measuring the hydroxyl value of the dehydrated condensate. After completion of the reaction, it is preferable to add a sodium hydroxide aqueous solution to the dehydrated condensate to neutralize the acid catalyst, and further filter with a filter aid such as diatomaceous earth.

  The unsaturated fatty acid used in the esterification reaction is not particularly limited as long as it is derived from edible animal and vegetable fats and oils and contains a double bond between carbon atoms. For example, palmitooleic acid, oleic acid Elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like. These fatty acids may be used alone or in any combination of two or more. From the viewpoint of sufficiently imparting a creaming speed to the oil and fat composition, oleic acid is preferable.

  In the esterification reaction, the amount of fatty acid charged to sorbitol or sorbitol intramolecular condensate is preferably about 1 to 2 moles per mole of sorbitol or sorbitol intramolecular condensate.

  The esterification reaction between sorbitol or sorbitol intramolecular condensate and a fatty acid may be carried out without a catalyst, or may be carried out using an acid catalyst or an alkali catalyst, but is preferably carried out in the presence of an alkali catalyst. Examples of the alkali catalyst include potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate and the like. The usage-amount of an alkali catalyst is about 0.01-1.0 mass% of the total preparation amount (dry matter conversion), Preferably it is about 0.05-0.5 mass%.

  The esterification reaction is carried out in a normal reaction vessel equipped with, for example, a stirrer, a heating jacket, a baffle plate, an inert gas blowing tube, a thermometer and a water separator with a condenser, etc., and sorbitol or sorbitol intramolecular condensate, A fatty acid and a catalyst are supplied and mixed with stirring. Under an inert gas atmosphere such as nitrogen or carbon dioxide, water generated by the esterification reaction is removed from the system and heated at a predetermined temperature for a certain period of time. Done. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and about 10 or less.

  After completion of the esterification reaction, the catalyst remaining in the reaction mixture can be neutralized as necessary. In that case, when the temperature of esterification reaction is 200 degreeC or more, it is preferable to neutralize after cooling liquid temperature to about 180-200 degreeC. Moreover, when reaction temperature is 200 degrees C or less, you may neutralize at the same temperature. After neutralization, it is allowed to stand at that temperature for about 0.5 hours or more, more preferably for about 1 to 10 hours. When unreacted sorbitol or sorbitol intramolecular condensate is separated into the lower layer, it is preferably removed.

  The sorbitan unsaturated fatty acid ester used in the present invention preferably has an esterification rate of less than 60%, and more preferably less than 50%. It is preferable for the esterification rate to be less than 60% because water absorption can be sufficiently imparted particularly to palm-based fats and oils such as refined palm oil. The esterification rate (%) is calculated by the following formula. Here, the ester value and the hydroxyl value are determined according to [2.3.3-1996 Ester Value] and [2.3.6-1996 Hydroxyl] of “Standard Oil and Fat Analysis Test Method (I)” (edited by the Japan Oil Chemists' Society). Value].

  In addition, as sorbitan unsaturated fatty acid ester, sorbitan oleate (trade name: Poem O-80V; esterification rate 41.8%; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold. These can be used as the creaming improver.

  The embodiment of the creaming property improver of the present invention is not particularly limited. For example, the glycerin organic acid fatty acid ester and / or sorbitan unsaturated fatty acid ester may be used directly as the fat creaming property improver. An organic acid fatty acid ester and / or sorbitan unsaturated fatty acid ester may be used as an aqueous solution together with a powdering agent such as dextrin or lactose, and the aqueous solution may be dried and powdered by a conventional method, and the resulting powder may be used as an oil cream improving agent. .

  Examples of edible oils and fats used in the oil and fat composition containing the creaminess improver of the present invention include vegetable oils such as palm oil, cocoa butter, coconut oil, and palm kernel oil, and milk fat, beef tallow, lard, fish oil, and whale oil. Rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat , Vegetable oils such as cocoa butter, coconut oil, palm kernel oil and animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, etc., alone or mixed oils, or processed oils and fats that have been cured, fractionated, transesterified, etc. Among them, palm-based fats and oils, cacao butter, transesterified fats and oils are preferable, and as palm-based fats and oils, purified palm oil and natural palm oil obtained by refining natural palm oil are fractionated. Resulting palm olein or palm stearin is preferred.

  Examples of the oil and fat composition of the present invention include those in the form of products such as margarine, fat spread, and a shortening that hardly contains moisture, which are water-in-oil emulsions. Here, margarine means that the fat content in the fat composition is 80% by weight or more, and fat spread means less than 80% by weight.

  The manufacturing method of the oil-fat composition of the present invention is not particularly limited, and a method known per se can be used. Below, the manufacturing method of shortening is illustrated. For example, the edible fat and oil and the above glycerin organic acid fatty acid ester and / or sorbitan unsaturated fatty acid ester are mixed and dissolved by heating to about 50 to 80 ° C., preferably about 60 to 70 ° C., and optionally an antioxidant (for example, Extracted tocopherols, etc.), coloring agents (eg, β-carotene, etc.), flavors (eg, milk flavor, etc.), emulsifiers (eg, lecithin, etc.) other than the glycerin organic acid fatty acid ester and sorbitan unsaturated fatty acid ester, and the like are added. While blowing nitrogen gas or air so that the obtained solution becomes about 10 to 15 ml in 100 g of the composition, the solution is sent to a quenching kneader through a precooler with a liquid feed pump, and crystallization of fats and oils is continuously performed. To get shortening. The resulting shortening is preferably further tempered at about 25-30 ° C. for 24-72 hours.

  Margarine is also produced using the above quench kneader. That is, the edible fat and oil and the above glycerin organic acid fatty acid ester and / or sorbitan unsaturated fatty acid ester are mixed and dissolved by heating to about 50 to 80 ° C., preferably about 60 to 70 ° C., and optionally an antioxidant (for example, Extracted tocopherol etc.), coloring agent (eg β-carotene etc.), flavoring (eg milk flavor etc.), emulsifier (eg lecithin etc.) other than the above glycerin organic acid fatty acid ester and sorbitan unsaturated fatty acid ester etc. And On the other hand, milk or dairy products (eg, whole milk powder, skim milk powder, etc.), salt, sugars, acidulants (eg, citric acid, etc.), etc. are added to purified water as desired, and heated to about 50-60 ° C. to dissolve. Let it be an aqueous phase. Next, the oil phase and the aqueous phase are mixed using a normal stirring / mixing tank, and the resulting mixture is fed to a quenching kneader with a feed pump to continuously crystallization and kneading of fats and oils. Go to and get margarine. Further, without taking the emulsification step, the oil phase and the water phase can be sent to a quenching kneader with a metering pump, respectively, and then treated in the same manner to obtain margarine. The obtained margarine is further preferably tempered at about 25-30 ° C. for 24-72 hours.

  Examples of the quenching and kneading device include a botator (manufactured by Chemetron), a perfector (manufactured by Gelstenberg), a combinator (manufactured by Schroeder), an onrator (manufactured by Sakai Seisakusho), and a margarine processor (manufactured by POWER POINT INTERNATIONAL). ) And the like. The apparatus is generally composed of an A unit and a B unit, and the A unit is composed of a tube-type scraping heat exchanger. The B unit uses tubes with different structures depending on the type and purpose of the product. For margarine and fat spread, for example, a hollow tube or a tube with a wire mesh inside, and for shortening, a pin is provided on the inner wall and shaft of the tube. A kneader (pin tube) or the like is used.

  The total content of glycerin organic acid fatty acid ester and / or sorbitan unsaturated fatty acid ester in 100% by mass of the oil and fat composition of the present invention is preferably 0.05% by mass to 10.0% by mass, and It is more preferable that it is 1 mass%-5.0 mass%. When the total content of the glycerin organic acid fatty acid ester and / or sorbitan unsaturated fatty acid ester is less than 0.05% by mass, the improvement of the creaming rate and the water absorption rate of the fat composition is insufficient. If it exceeds 10.0% by mass, the flavor of the oil and fat composition is adversely affected, and it is not preferable economically.

  In the oil and fat composition (shortening) of the present invention, as a food additive, in addition to the above-mentioned antioxidants, colorants, fragrances, and emulsifiers, antioxidant assistants (for example, citric acid), antifoaming agents (for example, silicone) Resin) and the like.

  In addition, in the oil and fat composition (margarine) of the present invention, as a food additive, in addition to the above-mentioned antioxidant, colorant, fragrance, emulsifier, acidulant, an emulsion stabilizer (for example, sodium caseinate, sodium polyphosphate, etc.) ), Seasonings (such as sodium L-glutamate), pastes (such as carrageenan, xanthan gum), preservatives (such as potassium sorbate), reinforcing agents (such as vitamin A fatty acid esters), and the like. .

  The oil and fat composition containing the creaming property improver of the present invention is excellent in creaming speed and water absorption speed, and is therefore preferably used for efficiently producing bread and confectionery (for example, bread, cakes, cookies, biscuits, etc.). Is done. Here, the oil / fat composition excellent in creaming speed as an object of the present invention is less than 8 minutes until the creaming number reaches 200 when the oil / fat composition is stirred and bubbled by the following creaming speed evaluation method. And the time until the creaming value reaches 250 is less than 12 minutes.

<Creaming speed evaluation method>
Using a tabletop mixer (product name: Kitchen Aid Mixer; manufactured by Kitchen Aid) equipped with a whipper, 400 g of an oil / fat composition preliminarily adjusted to 20 ° C. is agitated to foam (speed number “6”; mixer) The balls are cooled at 20 ° C with circulating water; room temperature 25 ° C). Next, the creaming value of the cream-like sample is obtained with the following formula while stirring, and the time from the start of stirring until the creaming value reaches 200 and 250 is measured.

  Moreover, the oil and fat composition excellent in the water absorption speed which is the object of the present invention refers to an oil and fat composition which takes less than 3 minutes to incorporate water into the oil and fat composition by the following measurement method.

<Water absorption rate evaluation method>
Using a tabletop mixer (product name: Kitchen Aid Mixer; manufactured by Kitchen Aid) equipped with a whipper, 400 g of an oil / fat composition preliminarily adjusted to 20 ° C. is stirred for 12 minutes to foam (speed number “6”) The bowl of the mixer is 20 ° C circulating water cooled; room temperature 25 ° C). Next, while continuing stirring, 300 mL of water is added all at once, and the time required from the addition of water to the complete mixing of the water is measured.

  In addition, among water absorption, what paid attention to the property in which an oil-and-fat composition embraces an egg is called egg-absorbing property especially. The oil / fat composition as an object of the present invention refers to an oil / fat composition that takes less than 3 minutes to embed an egg in the oil / fat composition by the following method for evaluating the egg-absorption rate.

<Egg sucking speed evaluation method>
Using a tabletop mixer (product name: Kitchen Aid Mixer; manufactured by Kitchen Aid) equipped with a whipper, 400 g of an oil / fat composition preliminarily adjusted to 20 ° C. is stirred for 12 minutes to foam (speed number “6”) The bowl of the mixer is 20 ° C circulating water cooled; room temperature 25 ° C). Then, while continuing stirring, 300 g of whole egg liquid is added at once, and the time required from the addition of the whole egg liquid to the complete mixing of the whole egg liquid is measured.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.

[Manufacturing and evaluation of shortening]
(1) Production of shortening 20 g of emulsifiers shown in Table 1 were added to 4000 g of purified palm oil (trade name: RPO; manufactured by Ueda Oil Co., Ltd.) as a creaming improver, respectively, and heated to about 70 ° C. The obtained mixture was supplied to a margarine processor (manufactured by POWER POINT INTERNATIONAL) and rapidly cooled and kneaded. Subsequently, this mixture was tempered at 25 ° C. for 24 hours and then stored at 10 ° C. for 18 hours to obtain 2000 g of shortening (sample Nos. 1 to 8). Among these, sample no. 1 to 4 are examples according to the present invention. 5-8 are comparative examples for them.

  In addition, among the emulsifiers shown in Table 1, polyglycerin fatty acid ester (prototype) was produced according to the following production example.

[Production example]
In a 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator, polyglycerin (trade name: polyglycerin # 750; average polymerization degree 10; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), 162.4 g, Mixed fatty acid of palmitic acid and stearic acid (trade name: stearic acid 65; stearic acid content 65%, palmitic acid content 35%; manufactured by Miyoshi Oil & Fats Co., Ltd.) 308.0 g, mixed fatty acid mainly composed of oleic acid and linoleic acid (trade name) Lunac O-V; oleic acid content of about 79%; linoleic acid content of about 11%; palmitic acid content of about 6%; stearic acid content of about 2%; manufactured by Kao Corporation) and lauric acid (commercial product) Name: LUNAC L-50; manufactured by Kao Corporation), and in an nitrogen gas stream, an esterification reaction is performed at 240 ° C. for about 8 hours until the acid value of the reaction solution becomes 20 or less. The process of blowing nitrogen gas for the purpose of removal of over - fatty acids was carried out for about 2 hours. The obtained reaction liquid was cooled to about 180 ° C. and left at that temperature for about 1 hour, and then the separated polyol containing unreacted polyglycerin was removed to obtain about 740 g of a polyglycerin fatty acid ester (prototype). .

(2) Evaluation of creaming speed 400 g of each shortening (sample No. 1-8) was stirred and foamed with a tabletop mixer (product name: kitchen aid mixer; manufactured by Kitchen Aid) equipped with a whipper (speed number) “6”; the mixer bowl was cooled at 20 ° C. with circulating water; room temperature 25 ° C.). Next, the shortening creaming number at the time of 3 minutes, 6 minutes, 9 minutes, and 12 minutes from the start of stirring was determined by the following equation. Based on these creaming numbers, the time (whipping time) from the start of stirring until the creaming number (CV) reached 200 and 250 was calculated.

(3) Evaluation of water absorption rate Using a tabletop mixer (product name: Kitchen Aid Mixer; manufactured by Kitchen Aid) equipped with a whipper, 400 g of an oil / fat composition preliminarily adjusted to 20 ° C. was stirred for 12 minutes to foam (Speed number "6"; mixer balls cooled at 20 ° C circulating water; room temperature 25 ° C). Next, while continuing stirring, 300 mL of water was added at once, and the time (water absorption time) required from the addition of water to the complete mixing of water was measured. In addition, the measurement was stopped when it was not completely mixed even if 3 minutes passed after adding water.

(4) Evaluation of egg sucking speed Using a tabletop mixer (product name: Kitchen Aid Mixer; manufactured by Kitchen Aid) equipped with a whipper, 400 g of an oil / fat composition adjusted to 20 ° C. in advance was stirred for 12 minutes. It was bubbled (speed number “6”; the bowl of the mixer was 20 ° C. circulating water cooling; room temperature 25 ° C.). Next, while stirring was continued, 300 g of the whole egg solution was added at once, and the time required from the addition of the whole egg solution until the whole egg solution was completely mixed (the egg sucking time) was measured. In addition, the measurement was stopped when it did not mix completely even if 3 minutes passed after adding the whole egg liquid.

(5) Results Table 2 shows the results of the evaluations (2) to (4) above.

  As is apparent from Table 2, the shortening of the examples (Sample Nos. 1 to 4) has a whipping time of less than 8 minutes until the creaming value reaches 200, and a whipping time until the creaming value reaches 250. It was less than 12 minutes, the water absorption time was less than 3 minutes, and the egg sucking time was less than 3 minutes. That is, the shortening of the example was excellent in all evaluation items. On the other hand, the shortening of the comparative example (sample Nos. 5 to 8) was inferior to that of the example in at least one evaluation item.

Claims (2)

Fat and oil creaming improver in shortening, margarine or fat spread, characterized in that the fatty acid constituting it is an glycerin organic acid fatty acid ester which is an unsaturated fatty acid having 16 to 18 carbon atoms (provided that the agent is Except when containing propylene glycol fatty acid ester or monoglycerin fatty acid ester ).   2. The improvement in creaming property according to claim 1, wherein the time until the creaming number reaches 200 is less than 8 minutes and the time until the creaming number reaches 250 is less than 12 minutes. An oil and fat creaming improver.