JPH0542900B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to an all-in-mix emulsified oil and fat composition suitable for manufacturing bakery products such as sponge cake and butter cake, and bakery products using the same. (Prior art) Sponge cakes are originally manufactured by utilizing the foaming power of eggs. For example, sponge cakes are prepared by adding sugar, flour, water, etc. to meringue obtained by whipping egg whites. It has been produced by the so-called mixed method, in which whole eggs and sugar are whipped, and flour and water are added to this, but this method is time-consuming and requires a lot of effort to prepare the whipped egg whites. Because the dough is unstable, such as air bubbles easily defoaming,
It required skill. Sponge cakes like this originally contained almost no oil or fat, but in recent years, oils and fats have been added to improve the moist texture, flavor, and shelf life. Butter sponge cakes containing the following ingredients have become mainstream. This butter sponge cake is made by mixing and dispersing fats and oils into whipped butter, but since fats and oils have an anti-foaming effect, care must be taken not to eliminate as much foam as possible in the butter. 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 required more skill than for 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 ester, and auxiliary agents such as sorbitate and propylene glycol, all raw materials could be processed at once. Now that the so-called all-in-mix method has become possible,
Butter sponge cake made with oil and fat can be made easily.
It also began to be produced continuously. On the other hand, butter cakes containing a large amount of plastic oils such as margarine and flour toning are manufactured using different methods from the above-mentioned sponge cakes; they are manufactured using the sugar butter method, in which oil and sugar are first whipped, and the flour butter method, in which oil and flour are whipped together. However, recently, with the advent of the above-mentioned foaming agent, the all-in-mix method has been used to prepare such butter cakes. 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. The difference is that the latter is air bubbles/water or air bubbles + oil/water dispersed in oil, whereas the latter is air bubbles/oil/water dispersed in oil, which in turn is dispersed in water. It is said that. As mentioned above, the production of cakes that contain large amounts of fat and oil has traditionally required skill, and the above-mentioned SP has emerged as an all-in-mixable foaming product that is suitable for this purpose. A large number of emulsified fats and oils containing various emulsifiers have been developed. Most of the emulsifiers used in such emulsified fats and oils are mainly based on saturated fatty acid monoglycerides, but when using conventional distilled monoglyceride as the main emulsifier, the foaming power of the emulsified fats and oils tends to decrease after about two weeks. The disadvantage is that the quality deteriorates over time. That is, such emulsified fats and oils exhibit their functions through the foaming power of saturated fatty acid monoglycerides, but this saturated fatty acid monoglyceride has crystal polymorphism, and exhibits the highest foaming power with α crystals. However, since α crystals are unstable and transform into stable β crystals over time, satisfactory foaming power cannot be obtained with these β crystals. Therefore, it has been an important issue to prevent this saturated fatty acid monoglyceride from β-crystallization and to keep it amorphous. 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. 1986-
No. 151454) methods have been proposed, but none of them are sufficient from a comprehensive standpoint. (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 it. (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 uses 20 to 40% fats and oils (on a weight basis, the same applies hereinafter), 4 to 12% glycerin saturated fatty acid ester in which more than 90% of the fatty acids are stearic acid, and 1 to 10% propylene glycol fatty acid esters in which the fatty acid is behenic acid. %, sorbitan fatty acid ester 1-7%, decaglycerin fatty acid ester whose fatty acid is myristic acid 1-3%, sucrose fatty acid ester 0.5-2%, polyhydric alcohol 10-40% and water 10-30% as essential ingredients. An emulsified oil and fat composition containing the emulsified oil and fat composition, and a bakery product using the emulsified oil and fat composition. 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. Glycerin saturated fatty acid esters include glycerin monoesters (monoglycerides).
It is preferable that stearic acid contains 95% or more and that 90% or more of the fatty acid is composed of 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 oil or fat itself tends to deteriorate, and if it exceeds the upper limit, the emulsified state becomes unstable and tends to cause emulsification inversion. In order to maintain the alpha crystal form of such monoglyceride, in the present invention, 1 to 10% (by weight, same hereinafter) of propylene glycol fatty acid ester, 1 to 3% of polyglycerin fatty acid ester, based on the total amount of the composition. An emulsifier such as 0.5-2% sucrose fatty acid ester is used in combination. As a propylene glycol fatty acid ester, it is effective that the fatty acid has behenic acid as a main component, and as a polyglycerin fatty acid ester, monomyristate of decaglycerin is effective. The use of sorbitan fatty acid ester is particularly preferable 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, which are used in an amount of 10 to 40%. Others use 10-30% 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 in the present invention exhibits high foaming power, the specific gravity of the batter during the production of sponge cake is reduced, thereby preventing the texture from becoming too fine and giving it a lumpy texture.
A product with a crisp, handmade texture can be obtained. (Examples) Below, Examples and Comparative Examples will be illustrated to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited by such illustrative examples. Needless to say. Note that the percentages and parts shown below are based on weight. Examples 1 to 2, Comparative Examples 1 to 3 Preparation of emulsified fats and oils Add an oil-soluble emulsifier to heated and melted fats.
An oil phase was prepared by dissolving or dispersing at ~75°C.
Meanwhile, mix water, sorbitol, and ethanol;
A water-soluble emulsifier was added to this and heated to about 70 to 75°C to dissolve or disperse it to prepare an aqueous phase. Then,
The oil phase and water phase at the above temperature were mixed, stirred and emulsified using a homomixer (TK homomixer, approximately 4000 rpm, 10 minutes) to prepare an emulsified fat. Cake recipe: 500g of whole eggs, 500g of sugar, 500g of soft flour, 10g of baking powder, 75g of emulsified fat just after making, water
Put all 100g of raw materials into a coat mixer (10 coats, Kanto mixer) and mix at high speed for 3 minutes.Pour each 400g of the resulting batter into a circular baking container with a diameter of 21cm and heat to about 170-180℃. 30
Bake for ~40 minutes. All of these products had good texture and texture. Storage test of emulsified oil and fat A cake was manufactured using the above cake manufacturing method using emulsified oil and fat that had been left at 35°C, and a cake with satisfactory foaming power (3
The number of storage days during which a dough specific gravity (dough specific gravity of less than 0.50 after foaming for one minute) could be obtained was checked. However, due to product specifications,
Those that can maintain foaming power for 8 weeks or more are considered to be passed.
The checkup was discontinued at 8 weeks. The formulation and results of each emulsified oil and fat are as follows.

【table】

[Table] Note that Experiment Nos. 1 and 2 are examples of the present invention, and Experiments Nos. 3 and 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. It became.

Claims (1)

[Scope of Claims] 1 20-40% oil and fat (by weight, the same applies hereinafter), 4-12% glycerin saturated fatty acid ester in which more than 90% of the fatty acids are stearic acid, and propylene glycol fatty acid esters in which the fatty acid is behenic acid 1
~10%, sorbitan fatty acid ester 1-7%, decaglycerin fatty acid ester whose fatty acid is myristic acid 1-3%, sucrose fatty acid ester 0.5~
2%, polyhydric alcohol 10-40%, and water 10-30% as essential components. 2. Bakery products using the emulsified oil and fat composition according to claim 1.