JPH093480A - Processed oil and fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed oil and fat containing a polyglycerin saturated fatty acid ester and an unsaturated fatty acid ester, suitable for producing baked cake using an egg component, excellent in stability of dough, having advantage, e.g. good firing in baking step. SOLUTION: This processed oil and fat contains (A) a polyglycerin saturated fatty acid ester, in which >=70wt.% fatty acid is a saturated fatty acid, having >=40% average degree of esterification and (B) an unsaturated fatty acid ester in which >=60% fatty acid is an unsaturated fatty acid ester. Furthermore, the component B is preferably one or more unsaturated fatty acid esters selected from among a polyglycerin ester, a saccharide ester, a glycerin ester and a sorbitan ester and a ratio of the component A to the component B is preferably (2:8) to (8:2) and the content of the components A and B is preferably 0.1-5%.

Description

Detailed Description of the Invention

[0001]

The present invention relates to processed fats and oils for food,
The present invention relates to processed fats and oils for foods, which are preferably used in the production of baked confectionery using egg components.

[0002]

2. Description of the Related Art Processed oils and fats for foods represented by margarine and shortening have different properties depending on the type of emulsifier used together with the type of raw oil and fats, and various differences in required performance depending on the intended use. There is. Cakes, cookies, biscuits and other baked confectionery are flour,
Manufactured with sugar, egg components, water and oils as the main raw materials. Generally, fat and sugar are mixed and whipped, then eggs are gradually added to this to emulsify and then flour is mixed to produce a dough by a so-called sugar batter method. It is manufactured by molding into various shapes and firing.

Regarding the quality of baked confectionery, it is preferable that the baking condition, the texture of the internal phase, the traces of bubbles on the surface, the melting property in the mouth, etc. are good, and in the manufacturing process, for example, in the case of cookies, margarine, shortening, etc. and sugar. There are required performances such as ease of creaming in the mixing step, moderate emulsification and stability of the dough in the step of adding egg white, stability of the dough after addition of wheat flour, and extensibility. For such an improvement purpose, in JP-A-59-25645, by adding an acetylated sucrose fatty acid ester to margarine,
Methods for increasing the emulsion stability of margarine with respect to whole eggs have been investigated. Further, in JP-A-62-186745, sucrose unsaturated fatty acid ester having an HLB of 5 or less is added. In JP-A-63-287438, a propylene glycol fatty acid ester and other fatty acid ester are used in combination to absorb eggs. A high-fat oil composition has been investigated.

[0004] In recent years, as consumers' tastes have become more sophisticated and diversified, the taste of baked confectionery has also risen from baked confectionery using whole eggs to those with fortified egg white or only egg white. For example, Langue de chat cookies, French balls,
Characteristic of baked confectionery such as egg white cake is that there is no yellowness because there is little egg yolk or no egg yolk, or a baked confectionery of bright color can be obtained by adding other coloring components, It is possible to reduce the cholesterol content that is contained in a large amount, and to use egg white, which is a lower cost material than egg yolk, as a main egg component. However, the processed fats and oils used for conventional baked confectionery cannot be said to sufficiently satisfy the required performance for baked confectionery using only egg white as the egg white strengthening or egg component.

[0005]

With regard to the stability of the dough before and after the addition of flour, in baked confectionery using whole eggs, lipids such as egg yolk lecithin contribute to the emulsification of oils and fats and egg components. The egg component of the dough did not separate, and there was no problem in stability, but with the egg white reinforced baked confectionery, it is difficult to secure the stability of the dough and it is important for the volume formation of baked confectionery. The foamability of the dough deteriorates, egg white separates from the dough, and uneven baking occurs during baking, the dough sags during baking and the shape of the product does not become good, and the surface condition of the baked confectionery is rough. However, there is a problem that the product loses its merchandise value because the water is drained too much and the surface is quickly burnt. In the production of baked confectionery, the stability of the dough is important, especially in the case of a so-called Langue de Chacookie or the like, which is made from a dough that is thinly molded to a size of about 2 mm. Also, with homogenization by vigorous mixing, the amount of egg white separated from the emulsified oil and fat becomes too small, the moisture transfer to the wheat flour added later becomes insufficient, and as a result, the loss of water from the dough becomes poor and the raw baking There is a problem that it is easy to become.

[0006]

MEANS FOR SOLVING THE PROBLEMS The present invention is suitable for use in the production of processed fats and oils for foods having excellent emulsion stability, particularly for the production of baked confectionery using an egg component. The processed oil and fat for foods, which has good fireability, good appearance and internal phase, and can obtain baked confectionery having a uniform structure even for baked egg white confectionery. That is, in the present invention, 70% by weight or more of the constituent fatty acids are saturated fatty acids, and the polyglycerol saturated fatty acid ester having an average esterification rate of 40% or more, and 60% by weight of the constituent fatty acids.
The above is the processed fat or oil containing an unsaturated fatty acid ester which is an unsaturated fatty acid.

Polyglycerin saturated fatty acid ester used in the present invention (hereinafter sometimes referred to as saturated PoGE)
The constituent fatty acid of (1) is mainly composed of saturated fatty acid, and the saturated fatty acid in the constituent fatty acid is 70% by weight or more, preferably 75% by weight or more. As the saturated fatty acid, those having 12 to 22 carbon atoms are preferable, and specific examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like, and palmitic acid from the viewpoint of flavor and emulsifying power. It is preferable to use an acid or stearic acid.

As the polyglycerin, the average degree of polymerization of the polyglycerin main chain is 4 or more, preferably 6 to 10 from the viewpoint of easy control of the esterification rate and safety to foods.
Use one. The average esterification rate of saturated PoGE is 40% or more, and normally, the one having an esterification rate of 40 to 80% is preferably used. If it is less than 40%, the water-in-oil (W / O) emulsifying power is weak, and if the amount of egg white is large, it becomes difficult to emulsify. Also, if it exceeds 90%, the water-in-oil emulsifying power becomes weak, which is not preferable. The average esterification rate of the polyglycerin fatty acid ester is defined by the following formula.

[0009]

[Equation 1]

As the unsaturated fatty acid ester, the unsaturated fatty acid in the constituent fatty acids is 60% by weight or more, preferably 70% by weight.
Examples thereof include polyglycerin ester (hereinafter, sometimes referred to as unsaturated PoGE), sucrose ester, glycerin ester, and sorbitan ester of fatty acid of not less than wt%. As the unsaturated fatty acid ester used in the present invention, those containing one or more of these are used. As the polyglycerin used for unsaturated PoGE, one having an average degree of polymerization of the main chain of 4 or more, preferably 6 to 10 is used from the viewpoint of controlling the esterification rate and safety to foods. Constituent fatty acids have 12 to 12 carbon atoms
Unsaturated fatty acids of 22 are preferable, and specific examples thereof include palmitoleic acid, oleic acid, linoleic acid, and erucic acid, and oleic acid and erucic acid are particularly preferable from the viewpoint of flavor and emulsifying power. The average esterification rate of unsaturated PoGE is preferably 40% or more, more preferably 40 to 80.
%.

As the constituent fatty acid of the sucrose unsaturated fatty acid ester, an unsaturated fatty acid having 16 to 22 carbon atoms is preferable, and specific examples thereof include palmitoleic acid, oleic acid, linoleic acid, erucic acid, etc., flavor and emulsification. Oleic acid and erucic acid are particularly preferable from the viewpoint of strength. The average degree of substitution of the sucrose unsaturated fatty acid ester is preferably 4 to 7,
A lipophilic substance having an HLB of 3 or less is preferable. As the glycerin unsaturated fatty acid ester, mono- and / or diesters of glycerin are used. The constituent fatty acids are preferably unsaturated fatty acids having 16 to 22 carbon atoms, and specific examples thereof include glycerin monooleate and glycerin monolinoleate. As the sorbitan unsaturated fatty acid ester, sorbitan mono-, di-, and triesters are used, and these may be a mixture. The constituent fatty acid is preferably an unsaturated fatty acid having 16 to 22 carbon atoms, and specific examples thereof include palmitoleic acid, oleic acid, linoleic acid, erucic acid and the like. Of these, sorbitan trioleate is preferably used.

These fatty acid esters are obtained by charging an appropriate fatty acid and alcohol according to their types in a reactor in a predetermined molar ratio, and heating the mixture under atmospheric pressure or under pressure or under reduced pressure to cause an esterification reaction. . As the esterification catalyst, generally, an alkali metal hydroxide such as sodium hydroxide or an alkali metal carbonate such as potassium carbonate is used in an amount of about 0.01 to 0.1 wt% with respect to the reaction raw material. As the fatty acid ester used in the present invention, a commercially available product may be used as it is.

The blending weight ratio of saturated PoGE and unsaturated fatty acid ester is preferably 2: 8 to 8: 2, and particularly 3: 3.
It is preferably 7 to 7: 3. If it exceeds this range, the emulsification of egg white against oil and fat will be insufficient, it will be difficult to obtain appropriate dough stability, and it will be difficult to obtain a good baked confectionery. The amount of saturated PoGE and unsaturated fatty acid ester added to the oil or fat is usually 0.1% by weight or more in the oil or fat, but the upper limit of the amount added is within 5% by weight from the viewpoint of the flavor and cost of the final product. It is preferable that the amount is 0.1 to 3% by weight. If the amount added is too small, it is difficult to obtain the desired dough stability, and it is difficult to obtain a good baked confectionery.

As the raw material fats and oils, natural animal fats and oils, vegetable fats and oils, hydrogenated oils thereof, fractionated oils, transesterified oils and the like are usually used alone or as a mixture of two or more kinds. Examples of such oils and fats include palm oil, rapeseed oil, soybean oil,
Animal or vegetable oils such as coconut oil, palm kernel oil, cottonseed oil, corn oil, safflower oil, milk fat, fish oil, beef tallow, whale oil and the like, as well as hydrogenated oils, fractionated oils, transesterified oils thereof, etc., or a mixture of two or more thereof is used. To be The choice of these oils and fats is arbitrary, but vegetable oils such as palm oil and rapeseed oil are preferably used today because of their low cholesterol and no odor.

If desired, the fats and oils of the present invention may be used in combination with other food-grade emulsifiers such as lecithin.
Raw materials other than the emulsifier can be used in the same manner as ordinary margarine, shortening and the like. When the fat of the present invention is used as margarine, the weight ratio of fat to water is 90 :.
At 10 to 60:40, an emulsifier such as a fatty acid ester is dissolved in a raw material oil and fat to produce an oil and fat by a conventional method, and a water-soluble component such as a milk component, salt and the like as an aqueous phase part is added to the oil and fat as necessary. Add colorants, flavors, stabilizers, etc. Alternatively, it may be produced by preliminarily emulsifying with a homogenizer or the like and then subjecting it to rapid plasticization with a vorter or the like.

When the fats and oils of the present invention are used as shortening, the fats and oils to which an emulsifier such as a fatty acid ester has been added are rapidly cooled and plasticized under heating conditions to shorten them. The egg white-enhanced baked confectionery is, as an egg component, a baked confectionery prepared by adding egg white to whole eggs or using only egg white, and a method for producing an egg white-enhanced baked confectionery using the fats and oils of the present invention is usually Method. For example, mixing the fat of the present invention with sugar in a mixer,
After whipped, gradually add egg white to this to emulsify,
Finally, adjust the dough with flour. Then, the dough can be molded into an appropriate shape and baked in an oven to be manufactured.

[0017]

The present invention will be specifically described below with reference to examples. Examples 1-5 and Comparative Examples 1-8 6g of an emulsifier having the ratio shown in Table 1 was dissolved in 1224g of a mixed fat / oil containing 50% by weight of rapeseed hardened oil, 40% by weight of palm oil, and 10% by weight of rapeseed oil to form an oil phase. did. Next salt 3
The salt solution prepared by dissolving 267 g of water in 267 g of water was added to the oil phase at a temperature of 40 ° C. with stirring by a stirrer to carry out preliminary emulsification, and then rapidly cooled and kneaded with an Adjomo mixer (manufactured by Tokushu Kiki) for margarine Was produced in an amount of 1500 g. Table 1 shows the results of evaluation of dough stability, cookie baking time, and surface condition by producing a Languede cookie by the method described below using this margarine.

[0018]

[Table 1] * 1 10G5S decaglycerin pentastearate (80% stearic acid in the constituent fatty acids, average esterification rate 41%) * 2 10G10P decaglycerin decapalmitate (90% palmitic acid in the constituent fatty acids, average esterification rate 78) %) * 3 10G10S Decaglycerin Decastearate (80% stearic acid in constituent fatty acids, average esterification rate 78%) * 4 6G5S Hexaglycerin pentastearate (80% stearic acid in constituent fatty acids, average esterification) 60%) * 5 10G6ER Decaglycerin hexaerucic acid ester (80% erucic acid in the constituent fatty acids, average esterification rate 4
8%) * 6 6G5O hexaglycerin pentaoleic acid ester (80% oleic acid in the constituent fatty acids, average esterification rate 60%) * 7 sucrose erucic acid ester "ryoteusuga-ester ER" manufactured by Mitsubishi Kagaku Foods Co., Ltd. -190 ”(85% erucic acid in constituent fatty acids, HLB 1) * 8 Riken Vitamin Co., Ltd. linoleic acid monoglycerin ester" EMULGY MU "(75% linoleic acid in constituent fatty acids) * 9 Kao Corporation Sorbitan trioleate "Emazole O-30" (85% oleic acid in the constituent fatty acids) Incidentally, which of ER-190: Emuldy-MU of Example 4 and Emazole O-30: Emulgy MU of Comparative Example 4 is Is also 1: 1 by weight.

(Production method for Langue de Cha cookie) 208 g of margarine and 208 g of sugar were mixed in a Kenmix mixer (manufactured by Aikosha Seisakusho), and then egg white 230 was added to the mixture.
g was divided into 5 parts and mixed. From this mixture, a dough for evaluating dough stability described below (hereinafter referred to as midway stable dough) 150
g was taken, and 160 g of soft flour was mixed with the remaining dough to prepare a cookie dough. Then, one piece has a diameter of 5.5c
m in a circular mold having a thickness of 2 mm, and 20 sheets were fired at once at 180 ° C. for 6 to 8 minutes.

(Evaluation Method) <Dough Stability> 100 g of stable fabric on the way was placed on a triangular funnel having a net attached to the lower part to prevent the fabric from falling, and 20
After allowing to stand in a thermostat bath for 2 hours, the weight of egg white dropped in the receiver was measured. Good Egg white quantity less than 20 g Poor poor egg white quantity 20 g or more <Baking time> At the end of baking, the baking state was visually observed to burn the periphery of the cookie into a brown ring, and the time until the completion of baking was measured.

<Cookie surface condition> After the baked cookie was cooled, its burning condition and surface condition were observed. Good Surface Smooth and good appearance Bad Poor surface with a lot of small holes (marks of missing bubbles) Poor surface but burnt peripheral part, but poor moisture removal in the center <texture> 5 A sensory test was performed on the baked cookies by a human panelist. Good Soft texture, good melting in the mouth Bad Hard texture, poor melting in the mouth Bad Poor crispness, poor melting in the mouth

[0022]

EFFECTS OF THE INVENTION By using the oil and fat composition of the present invention, a dough having excellent stability can be obtained, and even in the production of egg white reinforced baked confectionery, the baking process is good and the aqueous component It is possible to make baked confectionery with good appearance and internal phase, which does not burn and lose its shape due to poor charring and water loss due to the separation of.

Claims (5)

[Claims] 1. A polyglycerin saturated fatty acid ester in which 70% by weight or more of the constituent fatty acids are saturated fatty acids and an average esterification rate is 40% or more, and an unsaturated fatty acid ester in which 60% by weight or more of the constituent fatty acids are unsaturated fatty acids. Processed oils and fats containing and. 2. The oil or fat according to claim 1, wherein the processed oil or fat is an oil or fat for baked confectionery. 3. The oil or fat according to claim 1, wherein the unsaturated fatty acid ester is one or more selected from polyglycerin ester, sucrose ester, glycerin ester and sorbitan ester. 4. The oil or fat according to claim 1, wherein the ratio of the polyglycerin saturated fatty acid ester to the unsaturated fatty acid ester is 2: 8 to 8: 2. 5. The oil or fat according to claim 1, wherein the content of the polyglycerin saturated fatty acid ester and the unsaturated fatty acid ester is 0.1 to 5% by weight.