JPH0328168B2 - - Google Patents
Info
- Publication number
- JPH0328168B2 JPH0328168B2 JP57040125A JP4012582A JPH0328168B2 JP H0328168 B2 JPH0328168 B2 JP H0328168B2 JP 57040125 A JP57040125 A JP 57040125A JP 4012582 A JP4012582 A JP 4012582A JP H0328168 B2 JPH0328168 B2 JP H0328168B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- acid
- fat composition
- foamable emulsified
- foamable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 37
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 239000012071 phase Substances 0.000 claims description 12
- 239000004094 surface-active agent Substances 0.000 claims description 12
- 239000008346 aqueous phase Substances 0.000 claims description 11
- 239000002535 acidifier Substances 0.000 claims description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 150000005846 sugar alcohols Polymers 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 2
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 2
- KZQSXALQTHVPDQ-UHFFFAOYSA-M sodium;butanedioate;hydron Chemical compound [Na+].OC(=O)CCC([O-])=O KZQSXALQTHVPDQ-UHFFFAOYSA-M 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000000174 gluconic acid Substances 0.000 claims 1
- 235000012208 gluconic acid Nutrition 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 description 31
- 235000019198 oils Nutrition 0.000 description 31
- 239000003925 fat Substances 0.000 description 30
- 235000019197 fats Nutrition 0.000 description 30
- -1 glycerin fatty acid ester Chemical class 0.000 description 16
- 235000014113 dietary fatty acids Nutrition 0.000 description 13
- 229930195729 fatty acid Natural products 0.000 description 13
- 239000000194 fatty acid Substances 0.000 description 13
- 238000005187 foaming Methods 0.000 description 13
- 238000000034 method Methods 0.000 description 9
- 230000001804 emulsifying effect Effects 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 238000001816 cooling Methods 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000013022 formulation composition Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は起泡性乳化油脂組成物の製造法に関す
るものである。
さらに詳しくは、本発明は、スポンジケーキ、
バタースポンジケーキ、バターケーキ等の各種ケ
ーキ類の製造に使用して優れた起泡性、乳化性、
分散性と焼成時の気泡安定性をケーキ生地に賦与
する起泡性乳化油脂組成物の製造法に関するもの
で、本発明法によれば広範囲の製造温度条件、撹
拌条件及び種々の製造装置においても、最適な粘
性、及び良好かつ長期間安定な性能を保有する起
泡性乳化油脂組成物を製造しうるものである。
近年、スポンジケーキ類の起泡助剤としての油
脂を含有した起泡性乳化油脂組成物が種々開発さ
れ、これによつて従来より不可能とされてきた、
油脂を含めて全材料を同時に混合して生地を調製
する方法、いわゆるオールインミツクス法が可能
となつている。
この起泡性乳化油脂組成物は、油脂と、グリセ
リン脂肪酸エステル、プロピレングリコール脂肪
酸エステル、ポリグリセリン脂肪酸エステル、ソ
ルビタン脂肪酸エステル、蔗糖脂肪酸エステル及
びレシチンからなる界面活性剤群の中から選ばれ
た１種以上の界面活性剤を含有する油性相と、多
価アルコールを含有する水性相からなるものであ
り、乳化安定性、起泡性ともに優れたものが開発
されてきている。
しかしながら、この起泡性乳化油脂組成物は、
その製造に際しての装置、温度条件、撹拌手順、
撹拌条件等が厳格に規定されており、製造するの
に相当な熟練を要し、ともすれば冷却過多とか撹
拌過多等により乳化油脂の粒径が細かくなり過
ぎ、その結果、組成物の粘度上昇をきたし取扱い
が困難になるばかりでなく起泡性能を著しく低下
させてしまうなどの問題を抱えていた。
本発明者らは、かかる問題を解決し、適正な粘
性と、優れた起泡性、乳化性、分散性及び焼成時
の気泡安定性を保有し、かつ、それらの性能が長
期間安定に保持される起泡性乳化油脂組成物を安
定かつ容易に製造すべく鋭意検討した結果、起泡
性乳化油脂組成物を製造する際に酸性化剤を
0.005〜0.8重量％の範囲で添加することによつて
製造温度範囲、すなわち油性相の温度、水性相の
温度、乳化温度及び可塑化温度等の温度条件が広
くなること、また製造装置については乳化物を撹
拌徐冷しても製造できる他、プレート冷却機、コ
ンビネーター、ボテーター等の急冷可塑化機、練
り機等目的に応じて単独もしくは自由に組み合わ
せて使用し、かつ広い範囲の運転条件で優れた性
能を保有した起泡性乳化油脂組成物を安定かつ容
易に製造できることを見出し、本発明に到達した
ものである。
本発明の目的は、スポンジケーキ、バタースポ
ンジケーキ、バターケーキ等の各種ケーキ類の製
造に使用して優れた起泡性、乳化性、分散性と焼
成時の気泡安定性をケーキ生地に賦与し、かつ、
その性能が長期間安定な起泡性乳化油脂組成物を
安定かつ容易に製造する方法を提供することにあ
る。
上記目的を達成する本発明の起泡性乳化油脂組
成物の製造法は、油脂及び界面活性剤を含有する
油性相と多価アルコールを含有する水性相とから
起泡性乳化油脂組成物を製造するに際し、酸性化
剤を0.005〜0.8重量％添加することを特徴とする
ものである。
以下に本発明の起泡性乳化油脂組成物の製造法
をその実施態様に基づき詳説する。
本発明に使用する油脂としては、天然の動植物
油脂の他、それらにエステル交換、水素添加、分
別等をほどこした加工油脂があげられるが、好ま
しくは、大豆油、ナタネ油、米ヌカ油、コーン油
等の常温で液体状の植物油を用いる。油脂の含有
量は目的に応じて決められるが、通常10〜35重量
％（全組成物中の割合）が好ましい。
また、本発明に使用する界面活性剤としては、
グリセリン脂肪酸エステル、プロピレングリコー
ル脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、蔗糖脂肪酸エス
テル、レシチン及び乳酸モノグリセリドからなる
界面活性剤群の中から選ばれた１種以上を併用す
る。好ましくは、界面活性剤を含めた油性相に対
して、グリセリン飽和脂肪酸エステル５〜30重
量％と、プロピレングリコール飽和脂肪酸エス
テルおよび／又はジグリセリンモノ飽和脂肪酸エ
ステル５〜30重量％と、ソルビタン飽和脂肪酸
エステル５〜15重量％と、HLB2〜８の蔗糖脂
肪酸エステルおよび／又はHLB2〜８のポリグリ
セリン脂肪酸エステル５〜15重量％と、レシチ
ン0.5〜５重量％とを併用する。
また、本発明に使用する多価アルコールとは、
ソルビトール、グリセリンおよび糖類（たとえば
蔗糖、ぶどう糖、果糖等）を指し、その一種ある
いは二種以上を混合して用いる。
本発明に用いる酸性化剤とは、水性相のPHを低
下せしめる可食性の酸及びそれらの酸性塩を指
し、たとえば、クエン酸、酢酸、乳酸、リンゴ
酸、酒石酸、ブドウ酸、リン酸、グルコン酸、コ
ハク酸、コハク酸１ナトリウム、リン酸２水素ナ
トリウム、酸性ピロリン酸ナトリウム等があげら
れる。
上記酸性化剤の添加量は、起泡性乳化油脂組成
物に対して0.005〜0.8重量％である。0.005重量％
未満では、起泡性乳化油脂組成物の製造時におい
て、製造工程における撹拌、冷却、可塑化等の物
理的力によつて乳化が過度に進行しやすく、その
結果粘度上昇をきたして取り扱いが困難となり、
また起泡性、乳化性、分散性等の性能低下を引き
起してしまう。また、0.8重量％を超える場合は、
乳化の安定性が過度に悪化するため起泡性乳化油
脂組成物を得ることが困難となつてしまう。
本発明における、前記油脂及び前記界面活性剤
を含有する油性相と前記多価アルコールを含有す
る水性相の比率は目的に応じて決められるべきで
あるが、好ましくは、油性相の比率が30〜60重量
％、水性相の比率が40〜70重量％である。油性相
の比率が60重量％を超えると起泡性乳化油脂組成
物の粘度が高くなりすぎ好ましくなく、また、30
重量％未満の場合は油脂及び界面活性剤の量が不
足しやすく十分な起泡性、乳化性及び分散性が得
られない。
本発明の起泡性乳化油脂組成物は、例えば次の
ようにして得ることができる。油脂と界面活性剤
を常温もしくは加熱下に混合、溶解せしめて均一
な油性相を調製し、一方、多価アルコールと水の
混合液に前記酸性化剤の一種以上を添加混合、溶
解せしめて均一な水性相を調製する。次いで、油
性相と水性相を加熱せずにもしくは加熱しながら
混合乳化せしめる。得られた乳化物を熱交換器等
を用いて冷却もしくは冷却可塑化して、本発明の
起泡性乳化油脂組成物を得る。
本発明は、スポンジケーキ、バタースポンジケ
ーキ、バターケーキ等の各種ケーキ類の製造に使
用して優れた起泡性、乳化性、分散性と焼成時の
気泡安定性をケーキ生地に賦与する起泡性乳化油
脂組成物を、広範囲の製造温度条件、撹拌条件及
び種々の製造装置においても容易に、最適な粘性
及び良好かつ長期間安定な性能を保有せしめるよ
うに製造しうるものである。
次に実施例及び比較例により本発明をさらに詳
細に説明する。
実施例１〜７及び比較例１〜２
第１表に示す配合組成及び撹拌時間、冷却可塑
化方法によつて起泡性乳化油脂組成物を得た。詳
細に説明すると、まず、大豆油と界面活性剤を混
合槽に入れ80℃前後に加熱し均一に溶解して油性
相を調製する。また、70％ソルビツト溶液及び水
を別の混合槽に入れ、これに酸性化剤を混合し70
℃前後まで加熱溶解して水性相を調製する。次
に、これらの油性相と水性相を混合し、65〜75℃
に保ちながら、プロペラ型撹拌機で撹拌して水中
油型に乳化せしめる。得られた乳化物をプレート
式熱交換器を用い50〜55℃まで冷却するかもしく
はボテーター等のかき取式熱交換器に通し50〜55
℃まで急冷可塑化してペースト状の起泡性乳化油
脂組成物を得た。
得られたペースト状の起泡性乳化油脂組成物を
常温下で24時間放冷後、東京計器製BH型粘度計
で粘度の測定を行い、また光学顕微鏡で水中油型
乳化のエマルジヨン粒径の測定を行つた。その結
果を第２表に示す。
また、上述の如くして製造した起泡性乳化油脂
組成物を１日間又は６ヶ月間保存したものを用い
てケーキを次の方法によりそれぞれ製造した。
（ケーキの製法）
第３表に示す配合割合で原材料をオールインミ
ツクス法により投入し、ミキサーとして愛工舎製
ケンウツドミキサーを使用して、低速30秒、高速
４分をかけて混合してケーキ生地を調製し、これ
を175℃で35分間焼成しケーキを得た。
ケーキ生地の比重、焼成後のケーキの比容積及
び外観を第４表に示す。
第２表及び第４表に示す結果から明らかなよう
に、本発明の方法により得られた起泡性乳化油脂
組成物はケーキの製造に使用して優れた性能を発
揮し、かつその性能が長期間安定したものであつ
た。
The present invention relates to a method for producing a foamable emulsified oil and fat composition. More specifically, the present invention provides sponge cake,
Used in the production of various cakes such as butter sponge cake and butter cake, with excellent foaming and emulsifying properties.
This invention relates to a method for producing a foamable emulsified oil and fat composition that imparts dispersibility and bubble stability during baking to a cake batter.According to the method of the present invention, the composition can be produced under a wide range of production temperature conditions, stirring conditions, and various production equipment. This makes it possible to produce foamable emulsified oil and fat compositions that have optimal viscosity and good and long-term stable performance. In recent years, various foaming emulsified oil and fat compositions containing oils and fats as foaming aids for sponge cakes have been developed.
It has become possible to prepare dough by mixing all ingredients, including fats and oils, at the same time, the so-called all-in-mix method. This foamable emulsified fat composition is composed of oil and fat, and one type of surfactant selected from a group consisting of glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin. It consists of an oily phase containing the above-mentioned surfactant and an aqueous phase containing a polyhydric alcohol, and products with excellent emulsion stability and foaming properties have been developed. However, this foamable emulsified oil and fat composition
Equipment, temperature conditions, stirring procedures during its production,
Stirring conditions, etc. are strictly regulated, and considerable skill is required for production, and the particle size of the emulsified fat may become too fine due to excessive cooling or stirring, resulting in an increase in the viscosity of the composition. This not only makes handling difficult, but also causes problems such as a significant drop in foaming performance. The present inventors have solved these problems and have achieved appropriate viscosity, excellent foaming properties, emulsifying properties, dispersibility, and foam stability during firing, and these properties are maintained stably for a long period of time. As a result of intensive studies to stably and easily produce foamable emulsified oil and fat compositions, we found that an acidifying agent was not used when producing foamable emulsified oil and fat compositions.
By adding in the range of 0.005 to 0.8% by weight, the manufacturing temperature range, i.e., the temperature of the oily phase, the temperature of the aqueous phase, the emulsifying temperature, the plasticizing temperature, etc., will be widened, and the manufacturing equipment will be suitable for emulsifying. In addition to being able to produce materials by stirring and slowly cooling them, they can also be used alone or in combination depending on the purpose, such as plate coolers, combinators, votators, and other rapid cooling plasticizers, kneading machines, etc., and can be used under a wide range of operating conditions. The present invention was achieved by discovering that a foamable emulsified fat composition with excellent performance can be stably and easily produced. The purpose of the present invention is to use it in the production of various cakes such as sponge cake, butter sponge cake, and butter cake to impart excellent foaming properties, emulsifying properties, dispersibility, and bubble stability during baking to cake batter. ,and,
It is an object of the present invention to provide a method for stably and easily producing a foamable emulsified fat composition whose performance is stable for a long period of time. The method for producing a foamable emulsified oil and fat composition of the present invention that achieves the above object is to produce a foamable emulsified oil and fat composition from an oily phase containing oil and a surfactant and an aqueous phase containing a polyhydric alcohol. In this process, an acidifying agent is added in an amount of 0.005 to 0.8% by weight. The method for producing the foamable emulsified oil and fat composition of the present invention will be explained in detail below based on its embodiments. The oils and fats used in the present invention include natural animal and vegetable oils as well as processed oils and fats obtained by subjecting them to transesterification, hydrogenation, fractionation, etc., but preferred are soybean oil, rapeseed oil, rice bran oil, and corn oil. Use vegetable oil that is liquid at room temperature, such as oil. The content of fats and oils is determined depending on the purpose, but is usually preferably 10 to 35% by weight (percentage in the total composition). In addition, the surfactants used in the present invention include:
One or more surfactants selected from the group of surfactants consisting of glycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and lactic acid monoglyceride are used in combination. Preferably, based on the oily phase including the surfactant, 5 to 30% by weight of glycerin saturated fatty acid ester, 5 to 30% by weight of propylene glycol saturated fatty acid ester and/or diglycerin monosaturated fatty acid ester, and sorbitan saturated fatty acid ester. 5 to 15% by weight of ester, 5 to 15% by weight of sucrose fatty acid ester of HLB2 to 8 and/or 5 to 15% of polyglycerin fatty acid ester of HLB2 to 8, and 0.5 to 5% of lecithin are used together. In addition, the polyhydric alcohol used in the present invention is
It refers to sorbitol, glycerin, and sugars (for example, sucrose, glucose, fructose, etc.), and can be used singly or as a mixture of two or more of them. The acidifying agent used in the present invention refers to edible acids and their acid salts that lower the pH of the aqueous phase, such as citric acid, acetic acid, lactic acid, malic acid, tartaric acid, grape acid, phosphoric acid, and gluconate acid. Examples include acids, succinic acid, monosodium succinate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and the like. The amount of the acidifying agent added is 0.005 to 0.8% by weight based on the foamable emulsified fat composition. 0.005% by weight
If the foaming emulsified oil/fat composition is manufactured with less than 100% of the total emulsified oil composition, emulsification tends to proceed excessively due to physical forces such as stirring, cooling, and plasticization during the manufacturing process, resulting in increased viscosity and difficulty in handling. Then,
Moreover, it causes a decrease in performance such as foaming property, emulsifying property, and dispersibility. In addition, if it exceeds 0.8% by weight,
Since the stability of emulsification deteriorates excessively, it becomes difficult to obtain a foamable emulsified oil and fat composition. In the present invention, the ratio of the oil phase containing the fat and oil and the surfactant to the aqueous phase containing the polyhydric alcohol should be determined depending on the purpose, but preferably the ratio of the oil phase is 30 to 30. 60% by weight, and the proportion of the aqueous phase is 40-70% by weight. If the ratio of the oily phase exceeds 60% by weight, the viscosity of the foamable emulsified oil composition becomes too high, which is undesirable.
If the amount is less than % by weight, the amounts of oil, fat and surfactant are likely to be insufficient, and sufficient foaming, emulsifying and dispersing properties cannot be obtained. The foamable emulsified fat composition of the present invention can be obtained, for example, as follows. A homogeneous oily phase is prepared by mixing and dissolving oils and surfactants at room temperature or under heating, and on the other hand, adding one or more of the above acidifying agents to a mixture of polyhydric alcohol and water, mixing and dissolving them to produce a homogeneous oil phase. Prepare aqueous phase. Next, the oily phase and the aqueous phase are mixed and emulsified without or with heating. The obtained emulsion is cooled or cooled and plasticized using a heat exchanger or the like to obtain the foamable emulsified fat composition of the present invention. The present invention is a foaming product that is used in the production of various cakes such as sponge cakes, butter sponge cakes, and butter cakes to impart excellent foaming properties, emulsifying properties, dispersibility, and bubble stability during baking to cake batters. The emulsified oil and fat composition can be easily produced under a wide range of production temperature conditions, stirring conditions, and various production apparatuses so as to maintain optimum viscosity and good and stable performance over a long period of time. Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples. Examples 1 to 7 and Comparative Examples 1 to 2 Foaming emulsified oil and fat compositions were obtained using the formulation composition, stirring time, and cooling plasticization method shown in Table 1. To explain in detail, first, soybean oil and a surfactant are placed in a mixing tank and heated to around 80°C to uniformly dissolve them to prepare an oily phase. In addition, 70% sorbitol solution and water were placed in a separate mixing tank, and an acidifying agent was mixed therein.
Prepare the aqueous phase by heating and dissolving to around ℃. Then mix these oily and aqueous phases and heat to 65-75℃
Stir with a propeller-type stirrer while maintaining the temperature to emulsify into oil-in-water type. The obtained emulsion is cooled to 50-55℃ using a plate heat exchanger or passed through a scraping-type heat exchanger such as a votator to 50-55℃.
A paste-like foamable emulsified oil and fat composition was obtained by rapidly cooling and plasticizing to ℃. After cooling the resulting paste-like foamable emulsified oil and fat composition at room temperature for 24 hours, the viscosity was measured using a Tokyo Keiki BH type viscometer, and the emulsion particle size of the oil-in-water emulsion was measured using an optical microscope. I took measurements. The results are shown in Table 2. In addition, cakes were produced by the following methods using the foamable emulsified oil and fat compositions produced as described above and stored for 1 day or 6 months. (Cake manufacturing method) Raw materials were added in the proportions shown in Table 3 using the all-in-mix method, and mixed using a Kenwood mixer manufactured by Aikosha as a mixer for 30 seconds at low speed and 4 minutes at high speed. A cake batter was prepared and baked at 175°C for 35 minutes to obtain a cake. Table 4 shows the specific gravity of the cake batter, the specific volume and appearance of the cake after baking. As is clear from the results shown in Tables 2 and 4, the foamable emulsified oil and fat composition obtained by the method of the present invention exhibits excellent performance when used in the manufacture of cakes, and its performance is It remained stable for a long time.
【表】【table】
【表】【table】
【表】【table】
【表】【table】
Claims (1)
アルコールを含有する水性相とから起泡性乳化油
脂組成物を製造する際に、酸性化剤を0.005〜0.8
重量％添加することを特徴とする起泡性乳化油脂
組成物の製造法。 ２ 酸性化剤が、クエン酸、酢酸、乳酸、リンゴ
酸、酒石酸、ブドウ酸、グルコン酸、コハク酸、
コハク酸１ナトリウム、リン酸、酸性ピロリン酸
ナトリウム及びリン酸２水素ナトリウムからなる
群から選ばれた１種以上の化合物である特許請求
の範囲第１項記載の起泡性乳化油脂組成物の製造
法。[Claims] 1. When producing a foamable emulsified oil and fat composition from an oil phase containing oil and a surfactant and an aqueous phase containing a polyhydric alcohol, an acidifying agent of 0.005 to 0.8
1. A method for producing a foamable emulsified oil and fat composition, characterized by adding % by weight. 2 The acidifying agent is citric acid, acetic acid, lactic acid, malic acid, tartaric acid, grape acid, gluconic acid, succinic acid,
Production of the foamable emulsified fat composition according to claim 1, which is one or more compounds selected from the group consisting of monosodium succinate, phosphoric acid, sodium acid pyrophosphate, and sodium dihydrogen phosphate. Law.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57040125A JPS58158120A (en) | 1982-03-16 | 1982-03-16 | Production of whippable emulsified oil and fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57040125A JPS58158120A (en) | 1982-03-16 | 1982-03-16 | Production of whippable emulsified oil and fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58158120A JPS58158120A (en) | 1983-09-20 |
| JPH0328168B2 true JPH0328168B2 (en) | 1991-04-18 |
Family
ID=12572093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57040125A Granted JPS58158120A (en) | 1982-03-16 | 1982-03-16 | Production of whippable emulsified oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58158120A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6125447A (en) * | 1984-07-13 | 1986-02-04 | Kanegafuchi Chem Ind Co Ltd | Processed fat or oil food composition and production thereof |
| JPH0691787B2 (en) * | 1986-05-28 | 1994-11-16 | 花王株式会社 | Oil and fat composition for cakes |
| JP3642933B2 (en) * | 1997-10-09 | 2005-04-27 | 日清フーズ株式会社 | Sponge cake mix |
| JP3992857B2 (en) * | 1998-10-13 | 2007-10-17 | 花王株式会社 | Oil composition for baking food addition |
| JP4535977B2 (en) * | 2005-09-22 | 2010-09-01 | ミヨシ油脂株式会社 | Edible foaming agent |
| JP2010110250A (en) * | 2008-11-05 | 2010-05-20 | Kaneka Corp | Foaming emulsified oil-and-fat composition, and cake using this composition |
| JP2012170449A (en) * | 2011-02-24 | 2012-09-10 | Taiyo Kagaku Co Ltd | Palatable food |
| JP7115940B2 (en) * | 2017-09-07 | 2022-08-09 | ミヨシ油脂株式会社 | EMULSIFIED OIL AND FAT COMPOSITION FOR BAKERY PRODUCTS AND BAKERY PRODUCTS USING THE SAME |
| JP7103732B2 (en) * | 2017-11-24 | 2022-07-20 | 株式会社Adeka | Oil-in-water emulsified oil composition |
-
1982
- 1982-03-16 JP JP57040125A patent/JPS58158120A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58158120A (en) | 1983-09-20 |
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