JPH06339340A - Foaming emulsified composition of fats and oils - Google Patents

Abstract

PURPOSE:To obtain cakes, capable of manifesting excellent foaming properties with a small amount of an emulsifying agent and simultaneously improving the operating efficiency in producing the cakes due to a low viscosity, further good in flavor and having a large volume. CONSTITUTION:The oil-in-water type foaming emulsified composition of fats and oils comprises 2-11 pts.wt. glycerol ester of a fatty acid and 0.5-3 pts.wt. sucrose ester of a fatty acid having >=7 HLB as an emulsifying agent in 100 pts.wt. emulsified composition of fats and oils and is characterized as (9:1) to (7:3) blending ratio of monoglycerides in the glycerol ester of the fatty acid to the sucrose ester of the fatty acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to workability, foamability of dough, or workability in the production of cakes (hereinafter referred to as "cakes") such as sponge cakes, snack cakes, chiffon cakes, and half-baked sweets. The present invention relates to a foamable emulsified oil / fat composition capable of improving the stability of a dough and producing a cake having a good flavor and a large volume.

[0002]

2. Description of the Related Art Conventional foamable emulsified fats and oils compositions use glycerin fatty acid esters and sucrose fatty acid esters as well as emulsifiers such as propylene glycol fatty acid esters, sorbitan fatty acid esters and lecithin.
Further, in order to enhance the foaming property and stability of the dough, a large amount of sucrose fatty acid ester, propylene glycol fatty acid ester and the like are used among these emulsifiers.

For example, in Japanese Examined Patent Publication No. 3-32335, 3 to 10 parts by weight of monoglyceride as an emulsifier is added to 30 to 70 parts by weight of edible oil and fat, and 70 to 30 parts by weight of water and sugar, to 100 parts by weight in total. Sorbitan fatty acid ester 3
-10 parts by weight, propylene glycol fatty acid ester 0
~ 4 parts by weight, sucrose fatty acid ester 2 to 5 parts by weight, and lecithin 0.5 to 2 parts by weight, a foamable emulsified oil and fat composition is disclosed. However, the amount of the emulsifier occupying the foamable emulsified oil / fat composition is considerably large, and as a result, the composition has a high viscosity and is difficult to disperse in the dough, resulting in a decrease in workability. Further, a large amount of the emulsifier is also contained in the cake, and the odor and the bad flavor peculiar to the emulsifier are produced, and the flavor of the cake is impaired.

[0004] In recent years, consumers have become more interested in genuine products, and as described above, cakes made using the conventional foamable emulsified oil and fat composition containing a large amount of emulsifier are gradually being shunned. The reality is that a cake with good flavor is required without impairing the cake properties even if the amount of emulsifier is reduced.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides an emulsified oil / fat composition which has a good foaming property even if the amount of emulsifier is reduced, has a good flavor, can obtain a cake with a large volume, and has good workability. .

[0006]

Means for Solving the Problems In view of such circumstances, the present inventors have conducted extensive studies to solve the above problems, and as a result, use glycerin fatty acid ester and sucrose fatty acid ester as emulsifiers, And by using glycerin fatty acid monoester (monoglyceride) and sucrose fatty acid ester in combination within a specific ratio range, the amount of the emulsifier as a whole can be reduced, and further, the viscosity of the emulsified oil / fat composition can be reduced to form a cake. It has been found that the workability during the manufacturing of such products can be improved. Further, conventionally, the foamable emulsified oil and fat composition has relied solely on the emulsifier for the foaming power and the stabilizing power of the dough, but by adding processed egg and whey protein to the foamable emulsified oil and fat composition. The present invention found that a synergistic effect with an emulsifier is produced, and that foaming properties and dough stability can be further enhanced, and that the addition of citrate can improve foaming properties and soften cakes. Was completed.

That is, according to the present invention, in 100 parts by weight of an emulsified oil / fat composition, glycerin fatty acid ester 2 to 2 is used as an emulsifier.
11 parts by weight and sucrose fatty acid ester having an HLB of 7 or more.
An oil-in-water type foamable emulsified oil / fat composition containing 5 to 3 parts by weight, and the compounding ratio of the monoglyceride and the sucrose fatty acid ester in the glycerin fatty acid ester is 9: 1 to 7: 3. The present invention further comprises processed chicken eggs in an amount of 0.5 to 1 in 100 parts by weight of the emulsified oil and fat composition.
A foamable emulsified oil and fat composition containing 0 to 5 parts by weight and / or whey protein in an amount of 0.3 to 5 parts by weight based on 100 parts by weight of the emulsified oil and fat composition, and the present invention further comprises a citrate. The foamable emulsified oil / fat composition is contained in an amount of 0.01 to 0.4 part by weight in 100 parts by weight of the emulsified oil / fat composition.

Examples of the glycerin fatty acid ester used in the present invention include glycerin fatty acid monoester (monoglyceride), organic acid glycerin fatty acid ester (monoglyceride organic acid ester), polyglycerin fatty acid ester, etc., which may be used alone or in combination of two or more. Used in combination. The glycerin fatty acid ester is used in the range of 2 to 11 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 2 parts by weight, the foamability is not sufficient, and if it exceeds 11 parts by weight, the viscosity of the emulsified oil and fat composition becomes high, which not only lowers the workability during cake production but also impairs the flavor of cakes.

As the constituent fatty acids of the monoglyceride used in the present invention, saturated fatty acids having 16, 18, and 20 carbon atoms and mixtures thereof can be used. However, it is preferable that the content of those having 18 carbon atoms is higher in the cake. Has excellent foaming properties when used in various types. Among them, those having a carbon number of 18 and 80% or more are preferable. As the organic acid of the monoglyceride organic acid ester used in the present invention,
Mention may be made of tartaric acid, citric acid, succinic acid, lactic acid, acetic acid, diacetyltartaric acid or mixtures thereof. As the fatty acid of the monoglyceride organic acid ester, it is preferable to use a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more. The polyglycerin fatty acid ester used in the present invention has a glycerin polymerization degree of 3
It is preferable to use those of 10 to 10.

The sucrose fatty acid ester used in the present invention has an HLB of 7 or more. When the HLB is less than 7, the foamability when used in cakes is poor. The constituent fatty acid composition of the sucrose fatty acid ester is not particularly limited, but it is possible to use a material obtained from a commonly used beef tallow oil as a raw material. The sucrose fatty acid ester is used in the range of 0.5 to 3 parts by weight in 100 parts by weight of the emulsified oil and fat composition.
If it is less than 0.5 parts by weight, the effect of addition is not sufficient, and if it exceeds 3 parts by weight, the flavor of the emulsifier is poor and the flavor of cakes is impaired.

In the present invention, by mixing the monoglyceride in the glycerin fatty acid ester and the sucrose fatty acid ester in the range of 9: 1 to 7: 3, the same foaming property as that of the conventional foaming emulsified oil and fat is obtained. Moreover, the viscosity of the obtained emulsified oil / fat composition is considerably smaller than that of the conventional foamable emulsified oil / fat composition, and the workability during cake production can be improved. When the amount of monoglyceride is larger than the mixing ratio of the above monoglyceride and sucrose fatty acid ester is 9: 1, the amount of sucrose fatty acid ester retaining the liquid crystal structure of monoglyceride is too small, which deteriorates the dough stability. Foamability is also reduced. On the contrary, when the amount of sucrose fatty acid ester is larger than 7: 3,
The viscosity of the emulsified oil / fat composition is increased and the foamability is also reduced.

As the processed chicken egg used in the present invention, various treatments can be applied to the chicken egg liquid such as those obtained by adding sugar to the egg liquid, concentrated ones, heat-treated ones, enzyme-treated ones and salted ones. One or two or more types are used. The egg liquid may be whole egg liquid, egg yolk liquid, egg white liquid, or the like. In the present invention, the processed chicken egg is used in the range of 0.5 to 10 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 0.5 parts by weight, the effect of addition is not sufficient,
If the amount exceeds 10 parts by weight, the cakes obtained have a so-called "dyeing taste", which impairs the flavor of the cakes.

The whey protein used in the present invention includes, for example, whey dried as it is into powder, and whey protein concentrate (WPC).
In the present invention, whey protein is used in the range of 0.3 to 5 parts by weight in 100 parts by weight of the emulsified oil and fat composition.
If it is less than 0.3 parts by weight, the effect of addition is not sufficient, and if it exceeds 5 parts by weight, the foaming property is deteriorated.

In the present invention, it may be preferable to use a citrate together. For example, when sodium citrate is used in combination, the effects of improving the foaming property and softening the cake hardness of the product can be obtained during the production of cakes. The amount of citrate used in the present invention is 0.01 to 0.4 part by weight based on 100 parts by weight of the emulsified oil and fat composition. If it is less than 0.01 parts by weight, a sufficient addition effect cannot be obtained, and if it exceeds 0.4 parts by weight, the obtained cakes have an off taste due to the salt, and the flavor of the cakes is impaired. Each of the above emulsifiers, processed chicken eggs, whey protein, and citrate is used by adding and dissolving it in an aqueous phase or an oil phase.

The edible oil / fat used in the present invention is preferably an oil which is liquid at room temperature, and soybean oil, rapeseed oil, corn oil or the like can be used, and these can be used alone or in combination of two or more kinds. The amount of edible oil / fat used is 5 to 3 in 100 parts by weight of the composition.
5 parts by weight is suitable, and if the amount used is less than 5 parts by weight, the emulsifier lumps are likely to occur in the composition, while if it is more than 35 parts by weight, the emulsion stability of the composition deteriorates and oil separation occurs. easy.

In the foamable emulsified oil / fat composition of the present invention, in addition to these, saccharides such as liquid sugar, sucrose, oligosaccharides, starch-degrading saccharified products, starch syrup and the like, and sorbitol, for the purpose of stabilizing the emulsification.
Reduced starch saccharified products, polyhydric alcohols such as glycerin, or thickening agents such as xanthan gum may be used alone or in combination of two or more as long as foaming properties are not impaired. In addition, fragrances and colorants can also be used as desired.

The foamable emulsified oil / fat composition of the present invention can be produced, for example, as follows. First, both emulsifiers of glycerin fatty acid ester and sucrose fatty acid ester are added to an oil phase or an aqueous phase and dissolved by heating. Also, citrate is dissolved in the aqueous phase if necessary. The above oil phase and water phase are mixed and cooled with stirring and mixing with a mixer such as a homomixer. The cooling rate and the ultimate temperature differ depending on the composition and the like, but cooling is performed until crystals of the emulsifier are precipitated, for example.
Then, if necessary, tempering is performed to obtain a foamable emulsified oil / fat composition. The amount of the emulsified oil and fat composition of the present invention used in the production of cakes varies depending on the dough composition, the machine used, etc., but in the case of a general sponge cake all-in-mix method, flour 10 in the dough is used.
10 to 40 parts by weight can be used with respect to 0 parts by weight.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the following examples and application examples, but the present invention is not limited to these examples and application examples. Further, in the following description, "part" means "part by weight".

Examples 1 to 10 Foaming emulsified oil and fat compositions were prepared according to the above-mentioned production method according to the formulations shown in Table 1, and were stored refrigerated (5 ° C) for 1 week. The viscosity of the product after storage for 1 week at 5 ° C was measured using a Visco Tester. The measurement results are shown in Table 1.

Note 1 to 7 in Table 1 are shown below. Note 1) manufactured by Riken Vitamin Co., Ltd., EM MH (monostearin (C18) content 85%, monopalmitin (C1
6) Content 15%) * 2) Riken Vitamin Co., Ltd., Poem K-30 * 3) Riken Vitamin Co., Ltd., Poem B-10 * 4) Riken Vitamin Co., Ltd., Solman S-300 * 5 ) Mitsubishi Kasei Foods Co., Ltd., S-1170 (HLB =
11) Note 6) Gold Yoke No. 31 Note 7) Monoglyceride content: Sucrose fatty acid ester content

[0021]

[Table 1]

Comparative Examples 1 to 5 With the formulations shown in Table 2, emulsifiers other than glycerin fatty acid ester and sucrose fatty acid ester were dissolved by heating in an aqueous phase or an oil phase with reference to the above-mentioned production method to produce a foaming emulsion. The oil / fat composition was prepared and stored in a refrigerator (5 ° C.) for 1 week. The viscosity was measured in the same manner as in the examples. The measurement results are shown in Table 2.

Note that in Table 2, Note 1), Note 2), Note 4), Note 5), Note 7) and Note 8) are shown below. Note 1) manufactured by Riken Vitamin Co., Ltd., EM MH (monostearin (C18) content 85%, monopalmitin (C1
6) Content 15%) * 2) Riken Vitamin Co., Ltd., Poem K-30 * 4) Riken Vitamin Co., Ltd., Solman S-300 * 5) Mitsubishi Kasei Foods Co., Ltd., S-1170 (HLB) =
About 11) Note 7) Monoglyceride content: Sucrose fatty acid ester content Note 8) Riken Vitamin Co., Ltd., Riquemal PS-100

[0024]

[Table 2]

Application Examples Examples 1 to 10 and Comparative Example 1 obtained as described above
Using the foamable emulsified oil and fat composition of Nos. 5 to 5, sponge cakes were fired and evaluated under the following composition and conditions. The sponge cake composition is 100 parts soft flour, 110 parts sugar, 14 whole eggs.
Representative examples were 0 parts, 1 part baking powder, 25 parts water and 15 parts foamable emulsified oil and fat composition. The cake dough was prepared by the all-in-mix method using a 5-coat mixer. Whole eggs, sugar, a foamable emulsified oil and fat composition and water were placed in a mixer bowl and mixed with a wire whipper at low speed for 1 minute. What was passed through a sieve with soft flour and baking powder was added thereto, and mixed at a low speed for 30 seconds. Then, it was whipped at a medium speed and whipped until the dough specific gravity became 0.46. 350 g of the obtained dough was sampled in a No. 6 round mold and baked in an oven at 170 ° C. for 35 minutes to prepare a sponge cake. When the cake was evaluated, the results shown in Tables 3 and 4 were obtained.

[0026]

[Table 3]

[0027]

[Table 4] (Note) The quality of the cake was evaluated on the basis of a total of 10 points as a comprehensive evaluation of appearance, internal phase, softness, and texture.

[0028]

As described above, the foamable emulsified oil / fat composition of the present invention, when applied to, for example, a sponge cake, is similar to the foamable emulsified oil / fat composition containing a large amount of an emulsifier as shown in Comparative Examples. In addition to exhibiting excellent foamability, the workability during cake production is improved because the viscosity of the emulsified oil / fat composition is low. Furthermore, since the amount of the emulsifier is small, a cake with a good flavor and a large volume can be obtained.

Claims (3)

[Claims] 1. 100 parts by weight of the emulsified oil and fat composition, 2 to 11 parts by weight of glycerin fatty acid ester as an emulsifier,
It contains 0.5 to 3 parts by weight of sucrose fatty acid ester having an HLB of 7 or more, and the compounding ratio of monoglyceride and sucrose fatty acid ester in the glycerin fatty acid ester is 9: 1 to 1: 1.
The oil-in-water type foamable emulsified oil / fat composition, which is 7: 3. 2. Further, 0.5 to 10 parts by weight of processed chicken egg is contained in 100 parts by weight of the emulsified oil and fat composition, and / or 0.3 to 5 parts by weight of whey protein is contained in 100 parts by weight of the emulsified oil and fat composition. Item 1. A foamable emulsified oil / fat composition according to Item 1. 3. An oil and fat composition 100 emulsifying citrate.
The foamable emulsified oil / fat composition according to claim 1, which is contained in an amount of 0.01 to 0.4 part by weight.