JPH0549382A - Emulsified composition for baking - Google Patents

Abstract

PURPOSE:To obtain the subject oil-in-water type composition, containing sugar, common salt and skim milk powder in an aqueous phase and further using a specific emulsifying agent therein, capable of improving quality of bread in baking ovens for home bakeries and industrial production of the bread and simplifying operation. CONSTITUTION:The objective composition containing sugar, common salt and skim milk In an aqueous phase and further a polyglycerol ester of a fatty acid having >=19 HLB used as an emulsifying agent. The composition is preferably obtained by dissolving the emulsifying agent in water, adding and dissolving the common salt, sugar, skim milk powder, etc., preparing a homogenous aqueous solution, subsequently preemulsifying the aqueous phase and oily phase into an oil-in-water type emulsion, then finely emulsifying resultant emulsion into an oil-in-water type by normal emulsification and thermally sterilizing the prepared emulsion. The constituent fatty acid in the polyglycerol ester of the fatty acid is preferably palmitic acid, stearic acid or oleic acid from the viewpoint of flavor, etc., of the bread.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water type emulsion composition for baking, which improves the bread-making property and simplifies the operation in home bakery and industrial bread-making.

More specifically, the present invention relates to an emulsified composition for bread, which is an oil-in-water type finely emulsified component other than wheat flour and yeast necessary for bread making, that is, sugar, salt, fat and oil, emulsifier, skimmed milk powder and the like. The emulsion composition for bread making according to the present invention can be stored for a long period of time without causing emulsion destruction even with heat sterilization, and by using this, bread making workability can be improved. It can be greatly simplified.

[0003]

2. Description of the Related Art Although a home bakery bread bakery sold by a home electric appliance maker was sold for the fact that bread can be easily baked at home, it still has to measure wheat flour, salt, sugar, skim milk powder, and margarine. Sales are not as good as before due to the complexity and inferior quality in comparison with commercially available bread, which is becoming more and more soft-typed.

In response to these problems, milling makers have developed a premix type for home bakery and have improved convenience, but quality improvement such as insufficient bulging, roughness of texture, hardness of texture, etc. The problem remains without being seen.

On the other hand, in the bakery industry, the need for mechanization and rationalization is increasing more and more due to the recent labor shortage and engineer shortage.

Regarding oils and fats used in bread making, plastic solid fats such as margarine and shortening have been conventionally used, but they are poor in handling because they do not have fluidity, and plastic solid fats for bread dough are used. It cannot be said that the workability of baking is good, for example, a careful kneading process is required to uniformly disperse the bread.

In order to solve the poor handling in bulk, fluid shortening has been developed in which oil or fat contains liquid oil or liquid oil contains solid oil. However, there are many problems in practical use such that complicated processing conditions are required for producing a fluidized shortening and that solid fats and emulsifiers precipitate and precipitate if storage conditions are bad. Further, since liquid fat is used, there is a problem in that it is uniformly dispersed in the dough, and the quality of the bread is slightly inferior.

As a method for improving fluidity, a cream type shortening in which oils and fats are emulsified into an oil-in-water type has been considered, but conventional ones are very unstable to heating, so that sufficient heat sterilization is required. It was unpractical and could not be put to practical use due to the problem of bacterial contamination such as putrefaction.

[0009]

SUMMARY OF THE INVENTION The problem to be solved is to simplify and simplify the conventional complicated work and operation while improving the quality in a home bakery bread maker and industrial bread making.

[0010]

[Means for Solving the Problems] The present inventors have used, as an emulsifier, HLB as an emulsifier for ingredients other than wheat flour and yeast, which are necessary for bread making, such as sugar, salt, skim milk powder and fats and oils.
An emulsion composition obtained by using 9 or more polyglycerin fatty acid ester and having an oil droplet size of 0.1 μm or more and 0.5 μm or less and being finely emulsified into an oil-in-water type is sufficiently stable without causing emulsion destruction even by heat sterilization treatment. Moreover, when bread was baked using this emulsified composition, it was found that it had a quality equal to or better than that baked by a standard method, and the present invention was completed. That is, the present invention, in the oil-in-water emulsion composition, containing sugar, salt, skim milk powder in the water phase, the emulsifier used is a polyglycerin fatty acid ester of HLB9 or more, of the oil and fat emulsified and dispersed in the water phase. The emulsion composition for bread is characterized by having a particle size of 0.1 μm or more and 0.5 μm or less. According to the present invention, it is possible to improve the bread-making property and simplify the operation in home bakery and industrial bread-making. That is, the complicated operation of measuring and mixing each component conventionally, especially the poor workability of semi-solid plastic fats and oils such as shortening margarine, the fluid oil-in-water type bread making emulsion composition of the present invention It becomes possible to replace with a single operation of addition, and it is possible to realize a great simplification of the operation. The present invention will be described in more detail below.

As the oil and fat used in the present invention, in addition to animal and vegetable oils and fats usually used for food, those processed by transesterification, hydrogenation and the like can be used. In general, as the fats and oils for bread making, processed fats and oils having a melting point of 35 to 45 ° C, which is a semisolid plastic having poor workability, are often used.
It is said that shortening and the like are evenly dispersed in the dough during the kneading operation of the bread dough, and easily form a composite structure with the gluten layer. However, in the present invention, since the fats and oils are finely emulsified into an oil-in-water type, the fats and oils have been uniformly emulsified and dispersed in water beforehand, and have the characteristic that they are already uniformly dispersed in the dough even when they are mixed with wheat flour and started to be kneaded. There is. Therefore, the type of fats and oils to be used is not limited to the semi-solid plastic fats and oils, and there is no problem even if liquid fats are used. Even if a semi-solid plastic oil / fat is used, it is emulsified in an oil-in-water type and its viscosity depends on the water of the external phase, so that the fluidity does not decrease.

Regarding the amount of fats and oils to be added, the amount can be increased or decreased depending on the composition of bread making, but in a general example of a composition for home bakery, 65 to 75 g of water per 100 g of wheat flour,
Since the amount of oil and fat is about 1.5 to 5 g, the emulsified composition may be 2 to 8% of oil and fat and emulsified. Of course, there is no problem even if the amount of fats and oils is increased to emulsify and then diluted with water. In the industrial bread making method, there are a straight method and a medium seed method, and the ratio of water to fats and oils of the emulsion composition varies depending on the manufacturing method. For example, in the case of the straight method, the amount of water is 55 to 65 g and the amount of oil and fat is about 2 to 5 g per 100 g of wheat flour.
In the middle seed method, the emulsified composition is added in the main kneading process, so that the fats and oils may be emulsified at a ratio of about 10 to 40% with respect to water.

The polyglycerin fatty acid ester used in the present invention may be of HLB 9 or higher, preferably HLB 11 or higher. For example, H
Examples of LB 9 or more include those having a glycerin polymerization degree of 10 and an average degree of fatty acid esterification of 3 or less, those having a glycerin polymerization degree of 6 and an average degree of fatty acid esterification of 2 or less, and monoesters having a glycerin polymerization degree of 4. The constituent fatty acid of the polyglycerin fatty acid ester is not particularly limited, but those of palmitic acid, stearic acid, and oleic acid are preferable from the viewpoint of bread flavor and the like.

The amount of the emulsifier to be added depends on the composition of the emulsion, but it is 4 to 80 relative to the oil and fat used.
%, Preferably 10 to 50% may be added to the aqueous phase.
If the added amount is too small, the particle size of oil droplets cannot be kept below 0.5 micron, causing emulsion destruction during heat sterilization, and bulging of the dough during baking cannot be expected. If the amount is too large, the different flavor of the emulsifier affects the flavor of bread, which is not preferable.

There are two methods for adding the emulsifier, a method of adding the entire amount during emulsification, and a method of using the minimum amount necessary for emulsification during emulsification and the rest after completion of emulsification. The role of the emulsifier in the present invention is to emulsify fats and oils and to improve bread dough. In that sense, the latter makes it easier to obtain an emulsion composition having a uniform particle size and stable bread physical properties. It will be what you did. When the latter method is used, it is necessary to use a polyglycerin fatty acid ester at the time of emulsification, but it is possible to use a substance other than the polyglycerin fatty acid ester as the post-emulsifier. Since salt is contained in the emulsified composition in the present invention, stable emulsification cannot be obtained when a substance other than polyglycerin fatty acid ester is used during emulsification.

The emulsifying machine is not particularly limited, but in the present invention, since it is necessary to finely emulsify the oil-droplet particle size to 0.5 μm or less into an oil-in-water type, it is necessary to use an emulsifying machine having a high energy density. There is. For example, a Gorin type high-pressure homogenizer or a high-pressure emulsifier such as a microfluidizer is used to control the oil droplet particle size to be 0.1 μm or more and 0.5 μm or less. Regarding the oil droplet size, it has a great influence on the emulsion stability during heat sterilization.
If it is 0.5 μm or more, the coalescence of oil droplets due to heating progresses,
Creaming and emulsion destruction will occur. Further details will be described in the Examples section.

Other additives, such as salt, sugar and skim milk powder, are not limited in kind and grade, and the addition amount may be increased or decreased according to the bread making recipe. In industrial bread production, skim milk powder may not be used in some cases, but in this case, there is no problem because it does not adversely affect the stability of the oil-in-water emulsion composition and the stability during heat sterilization. In addition to these additives, flavoring agents and flavoring agents may be added to the oil phase or the water phase depending on the purpose.

The oil-in-water emulsion composition produced using the components shown above can be obtained as follows.
First, an emulsifier is dissolved in water at room temperature or under heating, and then water-soluble components such as salt, sugar, and if necessary skim milk powder and a flavoring agent are added, and completely dissolved to prepare a uniform aqueous solution. On the other hand, as for fats and oils, flavoring agents and the like are added depending on the purpose, and when solid fats are used, they are completely dissolved by heating. Next, the aqueous phase and the oil phase are pre-emulsified into an oil-in-water type at room temperature or under heating. The obtained preliminary emulsion is finely emulsified into an oil-in-water type having an oil droplet particle size of 0.5 μm or less by the main emulsification, and then subjected to heat sterilization to obtain an oil-in-water type emulsion composition according to the present invention.

Embodiments of the present invention will be described below.
It is clarified that the oil-in-water type emulsion composition for bread making shown in Examples significantly improves the operability in home bakery and industrial bread making, and at the same time improves the physical properties of bread. Of course, the present invention is not limited to the examples.

[0021]

【Example】

Example 1 First, the method for producing an oil-in-water emulsion composition for home bakery and the emulsion stability due to the difference in the emulsifier and the heating stability during sterilization will be described. As the emulsifier used, decaglycerin monostearate as polyglycerin fatty acid ester, decaglycerin monooleate, hexaglycerin monostearate,
There are 6 kinds of hexaglycerin distearate, 2 kinds of sucrose monooleate and 2 kinds of sucrose monostearate as sucrose fatty acid ester, and 6 kinds in total. The emulsified composition was prepared according to the formulation shown in Table 1. More specifically, emulsifier 3.
2 parts were dissolved at 50 ° C., and then 11.4 parts of salt which is a water-soluble component, 38.6 parts of sugar, 13.6 skim milk powder.
Parts were added and completely dissolved to prepare a uniform aqueous solution. On the other hand, fats and oils having a melting point of 38 ° C. were used, which was also completely heated and dissolved at 50 ° C. Then, 25 parts of fats and oils were preliminarily emulsified into an oil-in-water type while being dripped into a water phase heated at 50 ° C., and subsequently, main emulsification was performed using a microfluidizer which is a high pressure emulsifier. The obtained emulsified composition is diluted with an aqueous solution prepared in advance from 6.3 parts of an emulsifier and 402 parts of water, and heat-sterilized under pressure at 105 ° C. for 15 minutes,
An oil-in-water emulsion composition for home bakery was obtained. Table 2 shows the results of the stability of the emulsified composition with the 6 kinds of emulsifiers thus obtained. The stability was evaluated in the dark after storage at 40 ° C. for 1 week. As is clear from the results shown in Table 2, stability was poor when sucrose fatty acid ester was used, and sucrose monostearate ester was almost separated. No oil separation was observed with the polyglycerin fatty acid ester, but with the hexaglycerin distearate ester, a creaming phenomenon (a phenomenon in which oil droplets float due to the difference in specific gravity and cause phase separation) occurs, and even with the hexaglycerin monostearate ester, a slight creaming phenomenon occurs. Was recognized. From the above, it can be seen that the polyglycerin fatty acid ester having a high HLB has excellent stability.

[0022]

[Table 1]

[0023]

[Table 2]

Example 2 Next, the particle size of emulsified oil droplets and the heating stability will be described. The emulsified composition was the composition of the oil-in-water emulsion composition for home bakery of Example 1, and decaglycerin monostearate and decaglycerin monooleate were used as emulsifiers. The preparation of the emulsification method and the like was performed in the same manner as in Example 1, but the pressure of the high-pressure emulsifier was changed to adjust the particle size, and 4 for each emulsifier.
Samples of standard particle size were prepared. Each sample was heat-sterilized at 105 ° C. for 15 minutes in the same manner as in Example 1 to measure the particle size and examine the stability. still,
The particle size was measured by the laser dynamic light scattering method. The results are shown in Table 3, and in the case of any emulsifier, the particle size was 0.
Those having a particle size of more than 5 μm had a particle size distribution shifted to the larger particle size side, and as a result, a creaming phenomenon or emulsion failure occurred.

[0025]

[Table 3]

Example 3 Next, the same experiment as in Example 2 was carried out with an oil-in-water emulsion composition used in the intermediate seeding method, which is an industrial bread making method, to improve the emulsion stability of the particle size during heat sterilization. Clarify the impact. A compounding example of the oil-in-water emulsion composition used in the intermediate seed method is shown in Table 4, and the preparation method was the same as in Example 2. However, in this case, since the dilution after emulsification was not performed, the post-added emulsifier was directly dissolved in the emulsion by heating at 50 ° C. Stability test by heat sterilization is 135 ℃ under pressure, 1
It was done in 0 minutes. The results are shown in Table 5. Similarly, when the particle size exceeds 0.5 micron, the stability is poor.

[0027]

[Table 4]

[0028]

[Table 5]

Example 4 An example of baking a bread with a domestic baking machine using the oil-in-water emulsion composition of the present invention will be shown to show the simplicity and the effect on the improvement of the bread volume and internal phase. Example 1 is the emulsion.
Liquid corn oil is used as the oil and fat in the formulation of Table 1 shown in Table 1, and decaglycerin monooleate is used as the emulsifier.
What was obtained in the same manner as in Example 1 was set as Comparative Example 1,
Comparative Example 2 was prepared by increasing the amount of emulsifier added to the diluent composition in Table 1 to 9.5 parts. Amount of emulsifier added to the diluent composition 6.
In this example, 3 parts and 9.5 parts correspond to 1.0% and 1.5% of the flour, respectively. The average oil droplet size was 0.23 micron. As a control, bread was baked according to a specified method according to a specified composition example of a home-use baking machine. Table 6 shows the formulation example. First, how to bake the control bread is shown in Table 6.
280g of strong powder, 17g of sugar, 6 skim milk powder as shown in
g, 5 g of salt and 11 g of butter were placed in a pan case, and 210 ml of cold water which had been weighed and cooled in advance was added thereto. Next, dry yeast 3
g was placed in a yeast container and auto-started. On the other hand, when the emulsified composition of the present invention is used, 253 g or 255 g of the chilled main emulsion is added to 280 g of strong flour, and 3 g of dry yeast is set, which is a very simple operation. In both methods, the ratio of each component to the flour is the same except for the emulsifier. Table 7 shows a comparison between the volume of the bread actually baked and the sensory evaluation. The one using the emulsion of the present invention was superior to the control in the volume and the sensory evaluation, and the volume was post-added. The volume also increased by increasing the addition amount of the emulsifier.

[0030]

[Table 6]

[0031]

[Table 7]

Example 5 A comparative experiment similar to that of Example 4 was carried out by the middle seed method which is an industrial bread making method. As a control, the composition example shown in Table 8 and baked according to the production process of Table 9 was used. On the other hand, when the emulsion of the present invention was used, the emulsifier prepared in Example 3 was decaglycerin monooleate having an average particle size of 0.21 micron. In both methods, fats and oils having a melting point of 38 ° C. were used. The emulsified liquid is used in the addition step of this kind instead of adding salt, sugar, shortening and water. To be specific, in the case of the ordinary middle seed method, 30 parts of semi-strong flour and 1.8 sodium chloride are added to this seed after fermentation.
Parts, sugar 5 parts, and water 22 parts are weighed and added respectively, and then mixed with low speed 3 minutes, medium speed 2 minutes and shortening 7 parts, further low speed 2 minutes, medium speed 1 minute, high speed 4 minutes mixing. In the case of the present invention, the semi-strong flour 3 is added to this species.
0 parts, 38.2 parts of emulsion was added, and low speed 3 minutes, medium speed 2 minutes,
All you have to do is mix for 1 minute at high speed. It is known that the mixing after adding the shortening has a great influence on the baking of the bread in the case of the ordinary middle seed method, but this is because the degree of uniform distribution of the shortening in the dough depends on the baking volume and texture. This is because it affects the fineness of. However, when the emulsion of the present invention is used, since the fats and oils are preliminarily uniformly dispersed in water, careful mixing is unnecessary, and furthermore, it has excellent properties that the quality of baking is stable. ..
Table 1 compares the volume of bread actually baked and the sensory evaluation.
As shown in 0, the one using the emulsion of the present invention was superior to the control in volume and sensory evaluation.

[0033]

[Table 8]

[0034]

[Table 9]

[0035]

[Table 10]

[0036]

As described above, according to the present invention, sugar, salt, fats and oils, emulsifiers, skimmed milk powder, etc., which are ingredients for making bread, are made to have an oil droplet diameter of 0.1 μm or more and 0.5 μm or less in water. By finely emulsifying into an oil type, there is an advantage that the workability in baking is greatly simplified while the quality is improved and the emulsified composition is sufficiently resistant to heat sterilization. The emulsified composition of the present invention can also be applied to home bakery for home use and industrial bread making.

Claims (3)

[Claims] 1. An oil-in-water emulsified composition containing sugar, salt and skim milk powder in the aqueous phase, and the emulsifier used is HL.
An emulsified composition for bread making, which is a polyglycerin fatty acid ester of B9 or more. 2. The particle size of fats and oils emulsified and dispersed in an aqueous phase is 0.
Claim 1 which is 1 μm or more and 0.5 μm or less
An emulsified composition for bread making according to the item. 3. A bread produced using the emulsified composition according to claim 1.