JPH0542899B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Industrial Application] The present invention relates to emulsified oil and fat compositions, and more specifically, the present invention relates to emulsified oil and fat compositions, and more specifically, the use of monoglycerides of fatty acids, propylene glycol esters of fatty acids, and organic acid glycerin fatty acid esters is used in combination to reduce the amount of sucrose fatty acid esters used. The present invention relates to an oil-in-water emulsified fat composition. By using the oil and fat composition of the present invention in confectionery and bread making, machine productivity is improved, and products with a uniform texture, low odors, slow aging, and a moist texture can be obtained. becomes possible. [Prior Art and Problems] In the past, various oil and fat compositions and emulsifier compositions have been devised to improve machine productivity, product texture, texture, anti-aging, etc. in confectionery and bread making.
For example, emulsifiers such as monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, etc.
%, water 30-50%, foaming agent consisting of 20-30% sugar, sugar alcohol, propylene glycol, etc.; sucrose fatty acid ester 8-10%, glycerin monostearate 8-10%, sorbitan monostearate 3
~5% ethanol or propylene glycol2
Foaming agent consisting of ~5%, D sorbitol liquid 35~49%, and water 35~40%; monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, etc. 10~25
%, water 20-30%, fats and oils 35-50%, and sugars and sugar alcohols 10-30%.
277 pages, Industrial Technology Society Publishing). These utilize the remarkable foam structure stabilizing effect of monoglycerides. That is, monoglyceride is thought to coordinate at the bubble/protein interface of a foam-containing system such as egg protein, thereby strengthening the foam structure of the protein, etc. What is important here is the phase state of the monoglyceride. In other words, monoglycerides give high quality such as foaming properties to cakes and the like only when they have Rameus dispersion and α-crystalline gel structure (Food-use emulsifiers and emulsification technology; p. 229, published by Sanitation Technology Society). In order to maintain the liquid crystal structure of this monoglyceride, sucrose fatty acid ester and other emulsifiers are blended. It is believed that a small amount of soap is also effective in stabilizing the liquid crystal system. On the other hand, sucrose fatty acid ester, which is blended to maintain the liquid crystal structure of monoglyceride,
Sorbitan fatty acid esters, lecithin, polyglycerin fatty acid esters, and the like have the disadvantage that they impart an off-taste to products such as bread and cakes, and they also have a texture that is sticky and does not melt in the mouth. Although there are demands to improve these shortcomings, the reality is that no satisfactory product has yet been developed, as emphasis is placed on machine productivity. [Means for Solving the Problems] In view of the above-mentioned circumstances, the inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, they have developed a combination of monoglycerides of fatty acids, propylene glycol esters of fatty acids, and organic acid glycerin fatty acid esters. They discovered that the amount of sucrose fatty acid ester used could be reduced by doing so, and completed the present invention. That is, in the present invention, in 100 parts by weight of the emulsified oil and fat composition,
Monoglycerides of saturated fatty acids with 16 to 18 carbon atoms 5
~10 parts by weight, 0.1 to 3 parts by weight of sucrose fatty acid ester, 3 to 8 parts by weight of propylene glycol ester of saturated fatty acid having 16 to 20 carbon atoms, 1 to 4 parts by weight of organic acid glycerin fatty acid ester, 10 to 40 parts by weight of edible oil and fat The content is an oil-in-water type emulsified fat composition containing 40 to 80 parts by weight of an aqueous polyhydric alcohol solution. The saturated fatty acid monoglyceride used in the present invention has 16 to 18 carbon atoms. In the present invention, the constituent saturated fatty acids of the monoglyceride can be those with 16 carbon atoms, those with 18 carbon atoms, and mixtures thereof, but preferably those with a higher content of 18 carbon atoms are used in sponge cakes etc. Excellent foaming properties. Among them, the content of carbon number 18 is 80%
The above are preferred. In addition, some monoglycerides of saturated fatty acids have residual fatty acid salts, but in the present invention, fatty acid salts deteriorate the flavor of products such as breads and cakes and give them an off-taste.
It is preferable to use one whose content is reduced to 0.1% by weight or less. The above saturated fatty acid monoglyceride is used in an amount of 5 to 10 parts by weight per 100 parts by weight of the emulsified oil and fat composition. The sucrose fatty acid ester used in the present invention is
HLB9-13 is used. When the HLB is less than 9, the foamability tends to be poor when used in sponge cakes, etc. When the HLB is more than 13, the particle size of the emulsified oil and fat composition tends to become large. Although there are no particular limitations on the fatty acid composition of the sucrose fatty acid ester, those made from commonly used hardened beef tallow oil can be used. In the present invention, it is preferable to remove the remaining fatty acid salt. The above-mentioned sucrose fatty acid ester is used in an amount of 0.1 to 3 parts by weight per 100 parts by weight of the emulsified oil and fat composition. If it is less than 0.1 part by weight, the addition effect will not be sufficient;
If it exceeds 3 parts by weight, it imparts an unpleasant taste to products such as breads and cakes, which is undesirable. The propylene glycol ester of saturated fatty acid used in the present invention has 16 to 20 carbon atoms. In the present invention, the constituent saturated fatty acids of propylene glycol ester can be those having 16 carbon atoms, those having 18 carbon atoms, those having 20 carbon atoms, and mixtures thereof. It is preferable to use 18-based ones. In the present invention, the propylene glycol saturated fatty acid ester is used in an amount of 3 to 8 parts by weight based on 100 parts by weight of the emulsified oil/fat composition. If it is less than 3 parts by weight, the liquid crystal structure of the monoglyceride will change over time, and if it exceeds 8 parts by weight, foaming properties when using a sponge cake tend to deteriorate. The organic acid glycerin fatty acid ester used in the present invention includes citric acid monoglyceride, succinic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride, and the like. These organic acid glycerin fatty acid esters do not need to be pure products, and mixtures of reaction products can also be used.
These organic acid glycerin fatty acid esters may be used alone or in combination of two or more, but from the viewpoint of stability of the sponge cake batter dough, it is preferable to use citric acid monoglyceride and succinic acid monoglyceride. The amount of the organic acid monoglyceride used is in the range of 1 to 4 parts by weight based on 100 parts by weight of the emulsified oil and fat composition. If it is less than 1 part by weight, dough stability tends to deteriorate, and if it exceeds 4 parts by weight, foaming properties tend to deteriorate when used in sponge cakes. In the present invention, it may be preferable to use citrate in combination. For example, in the present invention, when sodium citrate is used in combination, the effect of improving the foaming properties when using a sponge cake and softening the cake hardness of the product is observed. The amount of citrate used in the present invention is 0.01 to 0.2 parts by weight per 100 parts by weight of the emulsified oil and fat composition. The above emulsifiers and salts are used by being added to and dissolved in the water phase or oil phase. The edible fat used in the present invention is preferably a liquid oil such as corn oil, rapeseed oil, soybean oil, etc., and the amount used is 10 to 40 parts by weight per 100 parts by weight of the emulsified fat composition. If it is less than 10 parts by weight, foaming properties tend to deteriorate, while if it exceeds 40 parts by weight, phase separation tends to occur during the preparation of emulsified fats and oils. The polyhydric alcohol aqueous solution used in the present invention is an aqueous solution of sorbitol, glycerin, sugars (sucrose, glucose, fructose, etc.), and the amount used is 40 to 80 parts by weight per 100 parts by weight of the emulsified oil and fat composition. 40
If it is less than 80 parts by weight, phase separation tends to occur during the preparation of emulsified fat, while if it exceeds 80 parts by weight, foaming properties tend to deteriorate. To illustrate how to make the emulsified fat of the present invention, an emulsifier such as a saturated fatty acid monoglyceride, a saturated fatty acid propylene glycol ester, an organic acid glycerin fatty acid ester, or a sucrose fatty acid ester is added to an oil phase or an aqueous polyhydric alcohol solution and dissolved by heating. . Further, if necessary, citrate is dissolved in an aqueous polyhydric alcohol solution. The above oil phase and water phase are mixed and cooled while stirring and mixing with a mixer such as a homomixer. cooling rate,
The temperature reached varies depending on the formulation, etc., but for example, it is cooled until crystals of the emulsifier precipitate. After that, it is tempered as necessary to obtain a product. The amount of the emulsified oil and fat composition of the present invention used in confectionery and bread making varies depending on the dough formulation, the machine used, etc., but for example, in the all-in mix of a typical sponge cake, 100% of the weight of flour in the dough is used. can be used in an amount of 10 to 40 parts by weight. [Function/Effect] As a result of intensive studies to achieve the above objective without using as much as possible emulsifiers, which have a unique unpleasant taste, the present invention has been developed using emulsifiers that are conventionally essential and used in large amounts in foaming agents and foaming fats and oils. However, we succeeded in reducing the amount of sucrose fatty acid ester and sorbitan fatty acid ester, which have a unique unpleasant taste, as low as possible, and this is achieved for the first time with the composition of the present invention. By using the oil-in-water type emulsified fat composition of the present invention in confectionery and bread making, machine productivity is improved, and it has a uniform texture with little off-taste, slow aging, and a moist texture. It becomes possible to obtain the product. [Example] The present invention will be described below with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 Monoglyceride of saturated fatty acids [Poem H-
100, manufactured by Riken Vitamin Co., Ltd., monostearin (C18)
Content approximately 85%, monopalmitine (C16) content approximately 15
%, residual fatty acid salt 0.03%] 7.2 parts (parts by weight, same hereinafter), propylene glycol ester of saturated fatty acid [Rikemar PS-100, manufactured by Riken Vitamin Co., Ltd.
Among the constituent fatty acids, stearin (C18) content is approximately 85%, palmitin (C16) content is approximately 15%] 5 parts, organic acid glycerin fatty acid ester (citric acid monoglyceride K-30, manufactured by Riken Vitamin Co., Ltd.) 2 parts salad oil
An oil phase was obtained by dissolving in 23.8 parts. Separately, 19 parts of water, 40 parts of sorbitol, and 3 parts of liquid sugar were added and dissolved in 2 parts of sucrose fatty acid ester (S-1170, manufactured by Mitsubishi Kasei Foods Co., Ltd., HLB = approximately 11) to obtain an aqueous phase. The above water phase and oil phase were mixed at about 75°C, cooled to around 50°C while stirring with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and tempered at 35 to 40°C for 48 hours. An emulsified oil and fat composition was obtained. Example 2 In Example 1, "Emulgy MS" (manufactured by Riken Vitamin Co., Ltd., monostearin content approximately 70%, monopalmitine content approximately 30%) was used instead of "Poem H-100".
%, residual fatty acid salt 0.03%) was carried out in the same manner as in Example 1. Example 3 In Example 1, saturated fatty acid propylene glycol ester "Rikemar PB-100" [manufactured by Riken Vitamin Co., Ltd.] was used instead of "Rikemar PS-100".
The same operation as in Example 1 was performed except that the stearin (C18) content of the constituent fatty acids was about 5% and the behenate (C20) content was about 95%]. Example 4 In Example 1, "Rikemar PS-100" 5
2.5 copies of "Rikemar PB-100" instead of
The same operation as in Example 1 was carried out except that 2.5 parts of "Rikemar PS-100" was used. Example 5 The same operation as in Example 1 was performed except that diacetyl tartrate monoglyceride "W-10" (manufactured by Riken Vitamin Co., Ltd.) was used instead of citric acid monoglyceride "K-30". Example 6 The same operation as in Example 1 was performed except that succinic acid monoglyceride "B-10" (manufactured by Riken Vitamin Co., Ltd.) was used instead of citric acid monoglyceride "K-30". . Example 7 In Example 1, emulsified monoglyceride “L” was used instead of citric acid monoglyceride “K-30”.
The same operation as in Example 1 was performed except that "-10" (manufactured by Riken Vitamin Co., Ltd.) was used. Example 8 In Example 1, further sodium citrate
The same operation as in Example 1 was performed except that 0.05 part was added. Example 9 In Example 1, sucrose fatty acid ester “S
-1170'' instead of sucrose fatty acid ester ``S
The same operation as in Example 1 was performed except that "-970" was used. Example 10 In Example 1, sucrose fatty acid ester “S
-1170'' instead of sucrose fatty acid ester ``S
The same operation as in Example 1 was performed except that "-1570" was used. Example 11 “Poem H-100” 2.9 copies, “Riquemar PS-
100” 1 copy, “Rikemar PB-100” 1 copy, “K-
30'' was dissolved in 21.8 parts of salad oil to obtain an oil phase. On the other hand, ``Poem H-100'' 4.3 copies, ``Rikemar''
PS-100” 1.5 copies, “Riquemar PB-100” 1.5 copies,
1.2 parts of "K-30", 2.3 parts of "S-1170", 18.7 parts of water,
40 parts of sorbitol, 3 parts of liquid sugar, and 0.05 part of sodium citrate were added and dissolved to obtain an aqueous phase. The aqueous phase and oil phase were mixed at about 75°C, cooled to around 50°C while stirring with a homomixer, and tempered at 35°C for 48 hours to obtain an emulsified fat composition. Comparative Example 1 The same operation as in Example 1 was performed except that citric acid monoglyceride "K-30", which is an organic acid glycerin ester, was not added. Comparative Example 2 The same operation as in Example 1 was performed except that the sucrose fatty acid ester in Example 1 was changed from 2 parts to 4 parts. Comparative Example 3 In Example 3, “Rikemar PB-100” 5
The same operation as in Example 3 was performed except that 10 parts of "Rikemar PS-100" was used instead of 1 part. Comparative Example 4 In Example 3, the same operation as in Example 3 was performed except that 2 parts of citric acid monoglyceride "K-30" was changed to 5 parts. In order to compare the effects of the emulsified oil and fat compositions obtained in Examples 1 to 11 and Comparative Examples 1 to 4 in confectionery and bread making, an example of application to sponge cake is shown below. Application example Sponge cake composition: 100 parts of soft flour, 110 parts of sugar
130 parts whole egg, 1 part baking powder, 35 parts water
As a representative example, 15 parts of the emulsified oil and fat composition were used. In addition, the batter dough was prepared using an all-in-mix 20-coat mixer at medium speed. Cake baking was carried out in a conventional manner. The air content of the batter dough, the stability of the batter dough (drained liquid volume % after being left at 55℃ for 30 minutes), cake specific volume, cake hardness (creep meter measurement value), and cake texture were evaluated when making the sponge cake. It is shown in Table 1. The measurement conditions for the creep meter (Leonor manufactured by Yamaden Co., Ltd.) are as follows: A 2Kg load cell is used, and the load is
The cake hardness was defined as the instantaneous elastic modulus (dyne/cm ² ) measured by creep at 40 g.

[Table] As is clear from Table 1, the emulsified oil and fat composition of the present invention, when applied to sponge cake, has the same butter foaming properties and butter stability as when a large amount of sucrose fatty acid ester is used. However, the resulting cakes and other products do not have any off-taste and have an excellent texture.

Claims (1)

[Claims] 1. 16 to 18 carbon atoms in 100 parts by weight of the emulsified oil and fat composition
5 to 10 parts by weight of monoglycerides of saturated fatty acids,
Sucrose fatty acid ester 0.1-3 parts by weight, carbon number 16
In water containing 3 to 8 parts by weight of propylene glycol ester of ~20 saturated fatty acids, 1 to 4 parts by weight of organic acid glycerin fatty acid ester, (10 to 40 parts by weight of edible fat and oil, and 40 to 80 parts by weight of an aqueous polyhydric alcohol solution) An oil-type emulsified oil or fat composition. 2. The emulsified oil or fat composition according to claim 1, wherein the fatty acid salt content in the monoglyceride of a saturated fatty acid having 16 to 18 carbon atoms is 0.1% by weight or less. 3. A saturated fatty acid having 16 to 18 carbon atoms. The emulsified oil and fat composition according to claim 1 or 2, wherein the content of saturated fatty acid monoglyceride having 18 carbon atoms in the monoglyceride is 80% by weight or more. 4. Claim 1 containing 0.01 to 0.2 parts by weight of citrate,
3. The emulsified oil and fat composition according to 2 or 3.