JPH01240133A - Emulsion oils and fats composition and bakery product using said composition - Google Patents

Abstract

PURPOSE:To obtain the emulsion oils and fats composition with stable foaming- ability for a long period capable of producing bakery products with excellent quality, by jointly using specified emulsifiers and maintaining alpha crystal form of an unsaturated fatty acid monoglyceride. CONSTITUTION:Preferably 20-40wt.% oils and fats of liquid state at the ordinary temperature, 4-12wt.% glycerin saturated fatty acid ester, preferably containing >=95% monoglyceride and fatty acids consisting of >=90% stearic acid, 1-10wt.% propylene glycol fatty acid ester, 1-7wt.% sorbitan fatty acid ester, 1-3wt.% polyglycerin fatty acid ester, 0.5-2wt.% sugar fatty acid ester, 10-40wt.% polyalcohol and 10-30wt.% water are blended as the essential components to obtain the objective emulsion oils and fats composition. Bakery products are produced using the obtained emulsion fats and oils.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention is applicable to bakery products such as sponge cakes and butter cakes.
The present invention relates to an all-in mixable emulsified oil and fat composition for product manufacturing and bakery products using the same.

(Prior art) Sponge cakes are originally manufactured using the foaming power of eggs. For example, sponge cakes are prepared by adding sugar, flour, water, etc. to meringue obtained by whipping egg whites. Traditionally, whole eggs and sugar are whipped, flour and water are added to the mixture, and the mixture is made into a steel product. Since the dough is unstable and tends to defoam, skill is required. Sponge cakes like this originally contained almost no fat and oil bones, but in recent years, the addition of oil and fat has improved the moist texture, flavor, and shelf life. Blended butter sponge cakes have become mainstream.This butter sponge cake is made by mixing and dispersing fats and oils into whipped batter, but since fats and oils have a defoaming effect, it is possible to make as much of the batter as possible. In particular, solid fats are difficult to use because they are difficult to disperse, so liquid oils are usually used, but even then, mixing them into the batter requires more skill than with sponge cakes. Later, with the advent of foaming agents (commonly called SP), which are made by mixing lipophilic emulsifiers such as Monogly with hydrophilic emulsifiers such as sugar esters and auxiliaries such as sorbitol and propylene glycol, all raw materials With the advent of the so-called all-in-mix method, in which oils and fats are mixed at once, butter sponge cakes containing oils and fats can be easily and continuously produced.On the other hand, plastic oils and fats such as margarine and shortening The manufacturing method for butter cakes containing a large amount of ingredients is different from that of the above-mentioned sponge cakes, and has been manufactured by the sugar batter method, in which oil and sugar are first whipped, and the flour batter method, in which oil and fat are whipped with flour. With the advent of foaming agents, the all-in mix method began to be used.

Sponge cake or butter sponge cake utilizes the foaming power of egg whites, while butter cake utilizes the foaming power of plastic fats and oils, and the air bubbles in the batter are caused by the former being water. Air bubbles dispersed inside/
It is said that the difference is that the latter is dispersed in oil, which is dispersed in water, and becomes air bubbles/oil/water, whereas water or bubbles are oil/water.

As mentioned above, conventionally, the production of cakes containing a large amount of oil and fat requires skill, and the above-mentioned SP has appeared as an all-in-mixable foaming agent that can be used for this purpose.
Recently, many emulsified fats and oils have been developed, which are made by adding and mixing various emulsifiers to fats and oils.

Most of the emulsifiers used in such emulsified oils and fats are based on saturated fatty acid monoglycerides, but with conventional distilled monoglyceride-based emulsifiers, the foaming power of the emulsified oils and fats tends to decrease after about two weeks. , which has the disadvantage that quality deteriorates over time. That is, such emulsified fats and oils exhibit their functions due to the foaming power of saturated fatty acid monoglycerides, and this saturated fatty acid monoglyceride has a high degree of crystallinity, and exhibits the highest foaming power in the form of α-crystals. However, the α-crystals are unstable and transform into stable β-crystals over time, making it impossible to obtain satisfactory foaming power with these β-crystals. It was an important issue to keep the situation at bay. Conventionally, for the purpose of making such saturated fatty acid monoglycerides amorphous, for example, unsaturated monoglycerides have been used together (Japanese Patent Publication No. 54-27422), or saturated fatty acids and soap have been used together (Japanese Patent Publication No. 50-154445). No.), or in combination with saturated fatty acid diglyceride (Japanese Patent Application Laid-Open No. 1514-1983)
No. 54) methods have been proposed, but none of them are satisfactory from a comprehensive viewpoint.

(Problems to be Solved by the Invention) The present invention aims to make a saturated fatty acid monoglyceride amorphous to obtain an emulsified fat that is stable over time, and to produce bakery products of good quality using the emulsified fat composition. The challenge is to obtain the following.

(Means for Solving the Problems) As a result of intensive research aimed at solving the above-mentioned problems, the present inventors succeeded in developing an emulsified fat that is stable over time.

That is, the present invention contains 20 to 40% fats and oils (by weight, the same applies hereinafter), 4 to 12% glycerin saturated fatty acid ester, 1 to 10% propylene glycol fatty acid ester, 1 to 7% sorbitan fatty acid ester, and 1 to 1% polyglycerin fatty acid ester. 3%, 0.5 to 2% of sucrose fatty acid ester, 10 to 40% of polyhydric alcohol, and 10 to 30% of water as essential components, and bakery products using the emulsified oil and fat composition. be.

To produce the emulsified oil and fat composition of the present invention, an oil-soluble emulsifier such as glycerin saturated fatty acid ester is added to oil and fat and dissolved by heating to prepare an oil phase, and on the other hand, water and polyhydric alcohol It can be easily obtained by adding a water-soluble emulsifier to the mixture and dissolving or dispersing it under heating to prepare an aqueous phase, and then mixing and emulsifying this aqueous phase with the oil phase.

The glycerin saturated fatty acid ester preferably contains 95% or more of glycerin monoester (monoglyceride), and 90% or more of the fatty acid is stearic acid, and is used in an amount of 4 to 12% based on the total amount of the composition. If it is less than the lower limit, it is difficult to obtain an effect, and even if it exceeds the upper limit, a sufficient effect cannot be obtained.

Further, the oil is preferably a liquid oil that is liquid at room temperature, such as liquid oils such as soybean oil, rapeseed oil, sunflower oil, cottonseed oil, safflower oil, olive oil, and other fractionated soft oils of various oils and fats. One or more of these oils and fats are used in an amount of 20 to 40% based on the total amount of the composition. If it is less than the lower limit, crystallization of the monoglyceride tends to occur and the stability of the emulsified fat itself tends to deteriorate, and if it exceeds the upper limit, the emulsified state becomes unstable and emulsification inversion tends to occur easily.

In order to maintain the alpha crystal form of such monoglycerides, in the present invention, 1 to 10% (by weight, the same applies hereinafter) of propylene glycol fatty acid ester, 1 to 3% of polyglycerin fatty acid ester, based on the total amount of the composition. 0.
An emulsifier such as 5-2% sucrose fatty acid ester is used in combination.

The fatty acids in these emulsifiers may be either saturated acids or unsaturated acids, but it is particularly effective for propylene glycol fatty acid esters to have behenic acid as their main component, and for polyglycerin fatty acid esters, Decaglycerin monomyristate is effective. The use of sorbitan fatty acid ester is particularly preferred in that the dough stability of bakery products produced using the emulsified fat of the present invention is improved, and it is preferably used in an amount of 1 to 7%. Examples of the polyhydric alcohol include sorbitol, sorbitol, and glycerin, and 10 to 40% is used. Use 10-30% of the pond water. According to the present invention, the sucrose fatty acid ester can be easily solubilized by dissolving it in a small amount of ethanol and then adding it to the aqueous phase, but the use of such ethanol is also preferable from the viewpoint of product preservability.

Since the emulsified oil and fat used in the present invention exhibits high foaming power, the specific gravity of the batter during the production of sponge cakes becomes lighter, thereby preventing the texture from becoming too fine and giving it a lumpy texture. A product with a handmade texture can be obtained.

(Examples) Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention, but it goes without saying that these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. stomach. Note that the percentages and parts shown below are based on weight.

Examples 1 to 2, Comparative Examples 1 to 3 1-formation jl [λ] Adding an oil-soluble emulsifier to ready-made heated and melted fat
An oil phase was prepared by dissolving or dispersing the mixture at °C.

On the other hand, water, sorbitol, and ethanol were mixed, a water-soluble emulsifier was added thereto, and the mixture was heated to about 70 to 75°C to dissolve or disperse the mixture to prepare an aqueous phase. Next, the oil phase and water phase at the above temperature were mixed, stirred and emulsified using a homomixer (TK homomixer, approximately 400 rpm, 10 minutes) to prepare an emulsified fat.

500g of whole eggs, 500g of sugar, 500g of soft flour, 10g of baking powder, 75g of emulsified fat just after manufacturing, 1 water
Coat mixer (10 coats,
Mix at high speed for 3 minutes. Put each 400 g of the resulting batter into a circular baking container with a diameter of 21 cm and heat to about 170 to 180℃ for 30 to 40 minutes.
Bake for a minute. All of these products had good texture and texture.

A cake was manufactured using the above cake manufacturing method using the emulsified oil and fat that had been left at 35°C in the temperature range, and a cake with satisfactory foaming power (dough specific gravity of less than 0.50 after 3 minutes of foaming) was obtained. I checked the number of days it would last. However, according to the product specifications, products that can maintain foaming power for more than 8 weeks are considered acceptable, and the check is discontinued after 8 weeks.

The formulation and results of each emulsified oil and fat are as follows.

(Margins below) Table 22L Tate Note that Experiment Nos. 1 and 2 are examples of the present invention, and Experiment No.
o, 3 to 5 are comparative examples.

As described above, it can be seen that the emulsified oil and fat of the present invention exhibits excellent physical properties and is stable for a long period of time.

(Effects) As described above, the emulsified oil and fat composition of the present invention has stable foaming power over a long period of time, and by using the emulsified oil and fat composition, bakery products of good quality can be obtained. This is what happened.

Claims (1)

[Claims] (1), fats and oils 20-40% (by weight, same hereinafter), glycerin saturated fatty acid esters 4-12%, propylene glycol fatty acid esters 1-10%, sorbitan fatty acid esters 1-7%, polyglycerin fatty acid esters 1-10%
3%, 0.5 to 2% of sucrose fatty acid ester, 10 to 40% of polyhydric alcohol, and 10 to 30% of water as essential components. (2) Bakery products using the emulsified oil and fat composition according to claim (1).