JPH0369487B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a fluid oil and fat composition for bread making. More specifically, the present invention relates to a fluid oil and fat composition containing an emulsifier, which is suitable for producing high-quality bread. Conventionally, margarine and baking powder have been used in large quantities as fats and oils for bread making, but most of them are plastic fats and fats produced by the rapid cooling and melting process. However, the handling of this plastic fat and oil has become a major obstacle in promoting rationalization such as mass continuous production of bread. There is a desire to develop oils and fats for bread making that have fluidity that allows bulk handling. Needless to say, as a fat for baking, conventional plastic yolks and margarine with a suitable consistency are the most effective physically, and this is due to the presence of a suitable amount of fine crystals of fat and oil. It is said that this is because it has excellent spreadability into bread dough, and during kneading, it spreads like a monomolecular film on the surface of the gluten film and forms a good gluten film. When making oils and fats for bread making into a fluid state, it is important to fluidize them without losing their extensibility to the dough film. In addition, emulsifiers such as glycerin fatty membrane esters have great effects on increasing the volume of bread, preventing aging, and improving quality, and have been added to bread-making oils and fats. Attempts have also been made to combine them. In other words, there is a method in which liquid oil, extremely hardened oil, monoglyceride, diglyceride, etc. is melted and mixed and cooled to precipitate crystals, and then the liquid oil is mixed, stirred and cooled, or a monoglyceride is mixed and the heated and dissolved fat is slowly cooled. A method has been proposed in which the precipitated crystals are stirred for several hours to obtain fluid shotoning. However, these manufacturing methods
Due to the presence of monoglycerides with a high melting point, the viscosity of oil and fat compositions tends to increase, and even if it is produced in a fluid state, the viscosity increases over time due to crystal growth and bonding, and the specific gravity of the liquid phase and solid phase increases. Precipitation occurred due to the difference, and it was not sufficient. In addition, the manufacturing process involved complicated procedures, took time and effort, and was very elaborate. The inventors possess long-term stable liquidity,
As a result of intensive research in order to obtain a fluid oil and fat composition for bread making that can produce bread of excellent quality, we found that heating and melting the oil and fat is cooled to partially precipitate crystals, which are then crystallized to a certain size or less. By the simple method of adding and mixing powdered glycerin fatty acid ester with a particle size of ,
The present inventors have discovered that a fluid oil and fat composition can be obtained that has a bread-making improvement effect comparable to that of plastic oils and fats containing glycerin fatty acid esters, leading to the present invention. The purpose of the present invention is to maintain stable liquidity over a long period of time,
It is an object of the present invention to provide a fluid oil and fat composition for bread making that can produce bread of excellent quality. In the present invention, heated and molten fats and oils are cooled to precipitate crystals until the solid fat index shows a solid fat index of 0.5 to 3, and then powdered glycerin fatty acid ester, most of which has a particle size of 200μ or less, is added and mixed as an emulsifier. This is a fluid oil and fat composition for bread making obtained by
The above solid fat index is
It is a value expressed as a percentage of solid fat in the total fat and oil, and it fluctuates depending on the temperature. The fats and oils used in the present invention include natural animal and vegetable oils and fats and oils obtained by subjecting them to treatments such as hydrogenation, isomerization, transesterification, and fractionation, either singly or in mixtures, but preferably liquid at room temperature. It consists mainly of oils and fats that are solid at room temperature, with a small amount of oils and fats that are solid at room temperature mixed in. moreover,
The solid fat index of the above oils and fats is less than 2 at 25℃ and 10 at 20℃.
It is preferable that it is less than The powdered glycerin fatty acid esters used in the present invention, most of which have a particle size of 200μ or less, are powdered monoglycerides, diglycerides, diacetyl tartaric acid monoglycerides, and succinic acid monoglycerides, which are usually used as emulsifiers in bread making. Preferably, the weight ratio of particles having a particle size of 200 μm or less is 75% or more. particle size
If it contains 25% or more of 200μ or more, it may precipitate. The bound fatty acid of the powdered glycerin fatty acid ester is usually a saturated fatty acid having 14 or more carbon atoms, preferably stearic acid or palmitic acid. Most of the powdered glycerin fatty acid esters used have a particle size of 200 μm or less. In addition, as the powdered glycerin fatty acid ester,
Preference is given to using powdered glycerin monofatty acid esters and powdered glycerin difatty acid esters. The amount (blending ratio) of the powdered glycerin fatty acid ester is not particularly limited, but from the viewpoint of maintaining bread-making effects and appropriate fluidity, it is preferably 0.5 to 5% by weight based on the fat and oil. The fluid oil and fat composition for bread making of the present invention can be obtained by the following method. First, fats and oils are heated and melted, and then cooled in a tank. The method of cooling is not particularly stipulated; it may be by passing cold water through a jacket installed in the tank, or by introducing it into a scraping-type quenching device such as a votator or combinator, or a plate-type quenching device, and stirring the cooled fat into the tank. There are methods such as returning the fat and oil cooled by a scraping-type quenching device or a plate-type quenching device into another tank, and these methods can be used alone or in combination. The degree of cooling is such that the solid fat index of the oil or fat is 0.5 to 3. Next, powdered glycerin fatty acid ester, most of which has a particle size of 200 μm or less, is added to the oil and fat that has been cooled and crystals have precipitated, while stirring the tank thoroughly. Once the powdered glycerin fatty acid ester is sufficiently mixed with the oil crystals, stirring is stopped and, if necessary, a fluid oil and fat composition for bread making is obtained through a packaging process. The fluid oil and fat composition for bread making of the present invention thus obtained does not undergo separation of liquid phase and solid phase over a long period of time, and maintains good fluidity. Other components that are normally added to oil and fat compositions for bread making can be added to the fluid oil and fat composition for bread making of the present invention within a range that does not impede the effects of the present invention. The fluid oil and fat composition for bread making of the present invention prevents a decrease in fluidity due to the presence of an emulsifier with a high melting point and prevents separation of liquid and solid phases over time, and produces bread of excellent quality. It is possible. Next, the present invention will be explained in more detail with reference to Examples and Comparative Examples. Example 1 3680 kg of soft palm oil with an elevated melting point of 23°C and 200 kg of hardened rapeseed oil with an elevated melting point of 45°C were dissolved by heating at 60°C in a blending tank with a capacity of 5 m ³ , and then 80 kg per minute was dissolved while continuing to stir the blending tank. Pass through the quenching device at a speed of 16
The mixture was rapidly cooled to ℃ and stirred while being returned to the blending tank via the return line. When the temperature inside the blending tank reached 22℃, the quenching device was stopped to allow sufficient crystal precipitation. The solid fat index at this time was 1.2. After that, powdered glycerin monofatty acid ester (combined fatty acids; 65% stearic acid, 25% palmitic acid) containing 80% or more of particles with a particle size of 200 μ or less 120
Kg, stirred for 10 minutes, and uniformly dispersed into an opaque preparation (fluid oil/fat composition for bread making of the present invention)
I got it. Example 2 2916 kg of hydrogenated soybean oil with an elevated melting point of 23°C, an elevated melting point of 45
℃ hydrogenated palm oil 200Kg and soybean oil 800Kg capacity 5
After heating and dissolving the mixture at 60℃ in a ³ m3 mixing tank, the mixture is passed through a quenching device at a rate of 80 kg per minute while continuing to stir the mixing tank, rapidly cooled to 15°C, and returned to the mixing tank via a return line. The mixture was stirred, and when the temperature in the blending tank reached 22°C, the quenching device was stopped to allow sufficient precipitation of crystals. The solid fat index at this time was 1.1. After that, particles with a particle size of 200 μ or less are
Powdered glycerin monofatty acid ester (combined fatty acids; stearic acid 65%, palmitic acid
25%) and 40 kg of diacetyl tartaric acid monoglyceride containing 80% or more of particles with a particle size of 200 μ or less were added, stirred for 10 minutes to uniformly disperse the product, and prepared an opaque preparation (liquid oil composition for bread making of the present invention). object) was obtained. Comparative Example 1 3680Kg of palm soft oil with an elevated melting point of 23℃, an elevated melting point
200Kg of hydrogenated rapeseed oil at 45℃ and glycerin monofatty acid ester (combined fatty acid; stearic acid 65%,
After heating and dissolving 120 kg of palmitic acid (25%) at 75°C in a blending tank with a capacity of 5 ^m3 , it was passed through a rapid cooling device at a rate of 80 kg per minute while continuing to stir the mixing tank, and then heated to 16°C.
The mixture was quenched to a temperature of 100°C, and stirred while being returned to the blending tank via the return line. When the temperature inside the blending tank reached 22°C, the quenching device was stopped to sufficiently precipitate crystals and obtain an opaque preparation. Comparative Example 2 3680 kg of soft palm oil with an elevated melting point of 23°C and 500 kg of hardened rapeseed oil with an elevated melting point of 45°C were heated and dissolved at 65°C in a 5 m ² blending tank, and then 80 kg per minute was dissolved while continuing to stir the blending tank. Pass through the quenching device at a speed of 16
The mixture was rapidly cooled to ℃ and stirred while being returned to the blending tank via the return line. When the temperature inside the blending tank reached 22℃, the quenching device was stopped to allow sufficient crystal precipitation. The solid fat index at this time was 4.0. After that, powdered glycerin monofatty acid ester (combined fatty acids; 65% stearic acid, 25% palmitic acid) containing 80% or more of particles with a particle size of 200 μ or less 120
Kg was added and stirred for 10 minutes to uniformly disperse and obtain an opaque preparation. Conditions of the preparations of Examples 1 and 2 and Comparative Examples 1 and 2 obtained as described above immediately after and 7 days after production,
The measurement results for viscosity and fluidity were as shown in Table 1 below.

[Table] As is clear from Table 1, both the formulations obtained in Examples 1 and 2 and the formulation obtained in Comparative Example 1 had good fluidity immediately after production, but after 7 days The formulations obtained in Example 1 and Example 2 had good fluidity over a temperature range of 20°C to 33°C, but the formulations obtained in Comparative Examples 1 and 2 had good fluidity only in a very narrow range. I was bored. Next, using the preparations obtained in Examples 1 and 2, a bread making test was conducted under the following test conditions 7 days after production. The results were as shown in Tables 3 and 4 below. In addition, as a control, a plastic coating having a monoglyceride content of 3% was used as a control. Test conditions ●Bread making process●Medium mixture: Table 2 Mixture: Hobart mixer C-100 type L3' Upper temperature: 24℃ Fermentation time: 4 hours●Bonal composition: Table 2 Mixture: Hobart mixer C −100 type L1′, L2′,
L3′, M1′, H3′ 〓Top temperature: 28℃ Floor time: 30 minutes

【table】

[Table] ● Dough division weight: 450g ● Bench time: 20 minutes ● Molding: Uses an international sheeter molder Roll gaps of 3/8, 1/4, and 1/8 inches are passed through once each ● Shape: One loaf type ● Inocil: 58-63 minutes until the top of the dough is 2cm higher than the top of the bread mold ●Baking: 220℃, 23 minutes

【table】

[Table] As described above, the fluid oil and fat composition for bread making of the present invention (preparations obtained in Examples 1 and 2) has fluidity over a temperature range of 20°C or higher, and bread making using this fluid composition has fluidity over a temperature range of 20°C or higher. Even when compared to bread using plastic flour toning, it is possible to make excellent bread with good volume, browning color, texture, gloss, etc., and the degree of aging is comparable.

Claims (1)

[Scope of Claims] 1 Cooling heated and melted fats and oils to a solid fat index of 0.5 to 0.5
1. A fluid oil and fat composition for bread making obtained by precipitating crystals until a particle size of 3 is obtained, and then adding and mixing powdered glycerin fatty acid ester, most of which has a particle size of 200 μm or less. 2. The fluid oil/fat composition for bread making according to claim 1, wherein the amount of the powdered glycerin fatty acid ester added is 0.5 to 5% by weight based on the fat/oil. 3 The solid fat index of the oil or fat used is less than 2 at 25℃,
The fluid oil and fat composition for bread making according to claim 1, which has a temperature of less than 10 at 20°C. 4. The fluid oil and fat composition for bread making according to claim 1, wherein the powdered glycerin fatty acid ester is a glycerin monofatty acid ester and a glycerin difatty acid ester.