JPH10165093A - Improved margarine shortening and baked confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain improved margarine shortening fortified in adaptability to confectionery and bakery by compounding reformed fats and oils which are obtd. by using palm-base solid fats as essential components and subjecting the specific raw material fats and oils to an ester exchange at a specific ratio or above. SOLUTION: The reformed margarine shortening is obtd. by compounding the reformed fats and coils which are obtd. by using the palm-base solid fats (e.g.: a mixture composed one or >=2 kinds selected from a group consisting of palm oil, palm stearin and their hardened oil) as the essential comps. and subjecting the raw fats and oils contg. at least lauric base fats and oils (e.g. palm nucleus oil, coconut oil or these arbitrary rate or mixtures) to the ester exchange by using a lipase prepn. (more preferably the lipase derived from alkaline genes and SP) with the shortening at >=30wt.% in the oil-content.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a modified margarine shortening having enhanced suitability for confectionery and baking, and a baked confectionery using the same.

[0002]

2. Description of the Related Art Processed fats and oils products such as margarine and shortening (hereinafter, sometimes referred to as M / S together) include various animal and vegetable fats and oils, fractionation, hydrogenation (hardening), transesterification, etc. Processed fats and oils are used. As fats and oils mixed in M / S,
Conventionally, lard or palm-based fats and oils have been used, but those containing such fats and oils have the structure of fats and oils, that is, symmetrical glycerides (for example, two saturated fatty acids and one unsaturated fatty acid type).
There is a disadvantage that coarse crystals are easily generated due to the above, and the structure is rough.

[0003] For this reason, a modified fat or oil obtained by chemically transesterifying a mixed fat or oil of a solid fat at normal temperature, such as lard, palm-based fat or hardened fat, with a liquid fat or oil using a metal alcoholate or the like. The above drawbacks have been eliminated by blending. It is also known that a mixed fat and oil blended with lauric fats such as palm kernel oil and coconut oil is similarly subjected to a chemical random transesterification treatment.However, interest in modified fats and oils subjected to such treatment is mainly Attention has been paid to improving the foaming properties of the fats and oils themselves.

[0004] As described above, the modified oils and fats chemically transesterified at random improve the known physical properties of M / S and improve the workability when used for confectionery and baking. Although effective, the effect of improving the quality and properties of baked confectionery products such as bakery products obtained using the M / S blended with the modified fats and oils can be obtained by simply adding lard, hardened vegetable oil or palm-based fats and oils. It was no different from the case of the blended M / S.

Meanwhile, a technique of transesterifying glycerides using a lipase enzyme has attracted attention in recent years, and the production of modified fats and oils using this technique has become possible at the industrial production level. A proposal has been made. For example, JP-A-52-104506 discloses that
It is disclosed that a palm oil or an intermediate fraction thereof is transesterified with stearic acid using lipase to produce a cocoa fat substitute. JP-A-61-293389 proposes a method of producing a salad oil by transesterifying a mixed raw material of palm oil and liquid fat using 1,3-position specific lipase. Further, a vegetable oil such as cottonseed oil or palm oil is used as a raw material, and a 1,3-position specific lipase is allowed to act on the raw material to cause a transesterification reaction.
It has also been proposed to produce modified fats and oils suitable for shortening (Japanese Patent Publication No. 3-54557;
9581 publications).

However, these proposals are to improve the quality and properties of conventionally known fats and oils or processed fats and oils to the same level or more, and to use such modified fats or processed fats and oils containing the same. No mention is made of the quality of the resulting food (eg bakery products).

Japanese Patent Application Laid-Open No. 4-29697 discloses a modified oil for frozen foaming foods such as ice cream using a lauric fat and other animal and vegetable fats and oils by transesterification with a lipase. JP-A-6-86636 discloses that a mixed raw material of a palm fat and an oil having a low saturated fatty acid content is transesterified with a lipase and then subjected to an isomerized hydrogenation treatment to obtain a sharp melting property. A method for producing a modified fat and oil for chocolate excellent in quality has been proposed. However, ice creams and chocolates are foods in which the fats and oils themselves become a so-called skeleton to form the final product, and are a food group different from confectionery / bakeries, bakery products, and baked goods.

[0008]

In view of such circumstances, the present invention provides a modified margarine having excellent suitability for confectionery and baking.
It is intended to provide shortening and baked goods using the same.

[0009]

According to the present invention, there is provided:
In addition, a modified fat or oil obtained by transesterifying a raw fat or oil containing at least a lauric fat with a palm-based solid fat as a main component using a lipase preparation having specificity at the 1,3-position of glyceride has a fat content of 30%. A modified margarine shortening, which is blended in an amount of at least 10% by weight to enhance confectionery / baking suitability, is provided.

Here, the palm-based solid fat is preferably one or more selected from the group consisting of palm oil, palm stearin and their hardened fats and oils, and the lauric fat is preferably palm kernel oil and / or coconut oil. Oil is preferred. The mixing ratio of palm-based solid fat and lauric-based fat / oil in the raw material fat / oil is as follows: palm-based solid fat / laurin-based fat / oil = 65 /
It is desirably 35 to 90/10 (weight ratio), and the total amount of the palm-based solid fat and the laurin-based fat is preferably 75 to 100% by weight in the raw material fat.

According to the present invention, secondly, a raw material fat containing palm-based solid fat as a main component and at least a lauric fat is transesterified using a lipase preparation having specificity at the 1,3-position of glyceride. A baked confectionery is provided, wherein the modified oil or fat obtained by the above is blended in an oil content of 30% by weight or more, and a modified margarine shortening with enhanced suitability for confectionery and baking is used.

Here, the mixing ratio and the total amount of the palm-based solid fat, the lauric-based fat, and the palm-based solid fat and the lauric-based fat / oil in the raw material fat / oil are preferably the same as described above.
In addition, cakes, cookies, biscuits,
Pies or breads are preferred.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, the modified margarine of the present invention
The shortening (M / S) will be described in detail. The starting material for producing the M / S of the present invention contains at least a palm-based solid fat and a laurin-based fat. Palm-based solid fats include palm oil, palm medium melting point fraction,
There are palm olein, palm stearin and their hardened oils and the like, and among them, one or two or more kinds of mixtures selected from a group consisting of palm oil, palm stearin and their hardened oils are preferable. Further, as the lauric fat, palm kernel oil, coconut oil or a mixture of these at any ratio is preferred.

In addition to the palm-based solid fat and the laurin-based fat, if necessary, known animal and vegetable fats and oils are mixed to obtain the raw material fat and oil used in the present invention. As the animal and vegetable fats and oils, soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, olive oil, sesame oil, beef tallow, lard, fish hardened oil, etc. Mixtures can be exemplified.

It is important that the raw material fat is a mixed fat containing palm-based solid fat as a main component and at least lauric fat. When the palm-based solid fat and the laurin-based fat or oil have substantially the same ratio or the laurin-based fat or oil is large, the confectionery / baking suitability according to the present invention is enhanced.
/ S cannot be obtained. Palm-based solid fat / laurin-based fat =
65/35 to 90/10 (weight ratio) is preferable,
/ 30 to 85/15 is optimal.

In the raw material fat, the total amount of the palm-based solid fat and the lauric fat is 75 to 10% in the raw material fat.
It is desirably 0% by weight. If it is less than 75% by weight,
Only confectionery and baking suitability comparable to conventional M / S can be obtained.

Next, after dissolving the raw material fat and oil to make it homogeneous, it is subjected to a transesterification treatment using a lipase preparation. Lipase preparations include Aspergillus, Alcaligenes, Candid
a) Genus, Mucor, Pseudomonas
domonus), microorganisms such as Rhizopus, lipase derived from the pancreas of cattle and pigs, more preferably Japanese Patent Publication No. Sho 58
A lipase derived from Alcaligenes sp described in JP-B-36953, for example, lipase QL (Meito Sangyo Co., Ltd.) Lipase PL originating from Alcaligenes sp (manufactured by Meito Sangyo Co., Ltd.), which has a specific lipase that selectively acts on the 1st and 3rd positions of glyceride. It is mandatory to use This 1,3-position specific lipase can be used as it is or immobilized on a known carrier such as diatomaceous earth, activated carbon, synthetic resin, ion exchange resin and the like.

The transesterification reaction can be carried out in a batch system by adding a lipase preparation to the raw oil or fat, or in a column system in which the raw oil or fat flows into a container filled with the lipase preparation. The amount of water in the raw fat or oil is preferably about 0.05 to about 0.05 to suppress hydrolysis as a side reaction and maintain a certain transesterification reaction rate and activity of the lipase preparation.
It must be kept at about 0.5% by weight. The reaction temperature may be usually set at about room temperature to about 80 ° C. The lipase derived from the Alcaligenes sp.
Since the transesterification reaction can be performed at a high temperature of about 120 ° C., it is preferable to use the lipase. The reaction time is generally 1 to 20 hours in the case of a batch system.

The transesterification product according to the present invention is obtained by inactivating the lipase enzyme by heat treatment or the like, subjecting it to general purification treatments such as alkali deoxidation, decolorization with activated clay or activated carbon, and deodorization under reduced pressure. A modified fat can be obtained.

In order to produce the modified M / S of the present invention, 30 to 100% by weight, more preferably 50 to 100% by weight, and most preferably 70 to 100% by weight of the general M / S oil is used. The M / S can be produced by a known method by substituting the modified oil or fat. If the replacement is less than 30% by weight, the desired effects of the present invention cannot be achieved.

The modified M / S of the present invention has the characteristics that foaming properties and water absorption are superior to those of the M / S prepared by blending conventional fats and oils.・ It has the characteristic that bread making aptitude is enhanced. That is, when cakes are produced using the modified M / S of the present invention, workability is improved, and a cake dough having a mouth-feeling and a moist texture can be produced. In the production of cookies, shape retention and crispy feeling can be imparted. Pies and breads (croissants, Danish pastries, etc.)
In the production of the dough, extensibility, meltability in the mouth and volume of the dough can be imparted.

Next, the baked confectionery of the present invention is characterized in that a raw fat containing palm-based solid fat as a main component and at least lauric fat is esterified using a lipase preparation having specificity at the 1,3-position of glyceride. The modified oil or fat obtained by the replacement is blended in an amount of 30% by weight or more in the oil, and a modified margarine shortening having enhanced confectionery / baking suitability is used.

Here, the types and blending ratios of the raw material fats and oils of the modified M / S, the transesterification treatment, the production method and the like described above are employed. The baked confectionery of the present invention is preferably intended for cakes, cookies, biscuits, pies or breads, and may be produced by a known method, such as fats and oils or M / Some or all of S can be replaced by the modified M / S of the present invention.

The baked confectionery of the present invention, for example, has an excellent texture having both a moist feeling and a mouth-dissolving property which cannot be obtained with conventional M / S in the case of cakes.
In addition, cookies and biscuits have remarkable differences in terms of shape retention and crispy feeling as compared with those using conventional M / S. Furthermore, in pies and breads (croissants, Danish pastries, etc.), conventional M /
Extensibility, meltability in mouth and volume are superior to those using S.

[0025]

【Example】

Examples 1 to 4 and Comparative Examples 1 and 2 Palm oil: palm stearin (high melting point fraction of palm oil, melting point: 45 to 56 ° C.): palm kernel oil = 40: 3
A 5:25 (weight ratio) mixed raw material fat was mixed with 1,3-position specific lipase (manufactured by Meito Sangyo Co., Ltd., trade name: Lipase PL) derived from alkaligenes sp.
% By weight, and gently stirred at 60 to 70 ° C. for 10 hours to cause a transesterification reaction. Next, the reaction product was subjected to deacidification using sodium hydroxide, decolorization using activated carbon, and deodorization under reduced pressure to purify and prepare a modified fat and oil. Next, using the modified fats and oils, each raw material was mixed by a conventional method with the composition shown in Table 1, and rapidly cooled and kneaded using a combinator to produce a margarine as a trial product (Examples 1 to 4, sample code: M). -1 to M-4). For comparison, margarine not using the modified oil and fat according to the present invention was similarly prepared with the composition shown in Table 1 (Comparative Examples 1 and 2, sample symbols: A-1, B-1).

[0026]

[Table 1] (Note) 1): Palm oil: palm stearin: palm kernel oil = 40: 35: 25 (weight ratio), mixed raw material fats of Examples 1-4. 2): Rapeseed oil-decomposed fatty acid monoglyceride (Emulgy HRO, manufactured by Riken Vitamin Co., Ltd.).

Sample symbols M-1 to M-4, A-1 and B
The foaming power and water absorbing ability of each margarine of -1 were tested and evaluated by the following methods. From these results (see Table 2), it is clear that the foaming power and the water absorbing ability of the product of the present invention are superior to those of the comparative product, and that both of these functions increase as the blending amount of the modified fat increases. Was.

(Foaming power) A cream was prepared by stirring 500 g of each prototype margarine using a confectionery mixer, and the volume at that time was measured and expressed as a specific volume (ml / g). (Water absorption capacity) A cream was prepared in the same manner as in the method for evaluating the foaming power, and water was added thereto at a rate of 50 ml per minute, and the amount of water added until the water-in-oil emulsion discharged water was measured. did. The ratio of the water to the margarine weight (% by weight) was shown.

[0029]

[Table 2]

Examples 5 to 8 and Comparative Examples 3 and 4 Using the modified fats and oils used in Examples 1 to 4, each raw material was mixed with the composition shown in Table 3, and nitrogen gas was injected using a combinator. A shortening was trial-produced by quenching and kneading treatment (Examples 5 to 8, sample symbols: S-1 to S-4). For comparison, shortenings without using the modified fats and oils according to the present invention were similarly prepared with the compositions shown in Table 3 (Comparative Examples 3 and 4, sample symbols: A-2, B-2).

[0031]

[Table 3] (Note) 1) and 2): Same as (Note) 1) and 2) in Table 1.

Sample symbols S-1 to S-4, A-2 and B
The foaming power and water absorbing ability of each shortening of -2 were tested and evaluated in the same manner as in the case of margarine. This result (Table 4)
Therefore, even in shortening, both the foaming power and the water absorbing ability of the product of the present invention are superior to those of the comparative product, and it is clarified that both the functions increase as the blending amount of the modified fat increases. Was.

[0033]

[Table 4]

Examples 9 to 16 and Comparative Examples 5 to 8 Sample symbols M-1 to M-4, margarines of A-1 and B-1 and sample symbols S-1 to S-4, A-2 and B
Using each shortening of No.-2, a butter cake was trial-produced with the blending raw materials and the production method shown in Table 5, and the tasting evaluation was performed by 10 panelists. The results are shown in Table 6 for margarine and Table 7 for shortening. From Tables 6 and 7, it can be seen that in each of the cases of using margarine and shortening, those containing the modified fats and oils according to the present invention were added to the foaming strength of the cake dough, the volume of the baked cake, It was found that each of the evaluation items of the property and the moist feeling was excellent, and that the confectionery function was improved as the blending ratio of the modified fat or oil was increased. That is, by blending the modified fat or oil according to the present invention, the confectionery functions of margarine and shortening are improved, and a new texture can be imparted to the cake.

[0035]

[Table 5] Note): Dough consisting of margarine or shortening, sugar and salt. : And dough consisting of whole eggs. : And dough consisting of flour and baking powder.

[0036]

[Table 6] Note) 1): Same as the annotation in Table 5.

[0037]

[Table 7] Note) 1): Same as the annotation in Table 5

Examples 17 to 24 and Comparative Examples 9 to 12 Sample symbols M-1 to M-4, margarines of A-1 and B-1 and sample symbols S-1 to S-4, A-2 and B
Using each of the shortenings of -2, a cookie was trial-produced using the compounding raw materials and the production method shown in Table 8, and tasting evaluation was performed by 10 panelists. The results are shown in Table 9 for margarine and Table 10 for shortening. From Table 9 and Table 10, in the case of using any of margarine and shortening, the thickness of the baked cookie is thicker when the modified fats and oils according to the present invention are blended, and is remarkable as the blending amount is larger. , The diameter of the baked cookie is comparative product (A-1, A-2, B-
1, B-2), and the larger the blended amount of the modified fat or oil according to the present invention, the smaller the diameter. That is, the higher the blending ratio of the modified fats and oils according to the present invention, the better the shape retention of cookies. Furthermore, the effect of enhancing the crispy feeling was also recognized.

[0039]

[Table 8]

[0040]

[Table 9]

[0041]

[Table 10]

Examples 25 to 28 and Comparative Examples 13 and 14 Palm oil: palm stearin (same as in Example 1): palm kernel oil / coconut oil (1/1): soybean oil = 30: 50: 1
A mixed raw material fat at 0:10 (weight ratio) was subjected to a transesterification reaction under the same conditions as in Example 1 and purified to prepare a modified fat. Next, each raw material was mixed with the composition shown in Table 11 using this modified oil and fat, and a sheet-like margarine was trial-produced according to the above method (Examples 25 to 28, sample symbols: M-5 to M-). 8). For comparison, sheet margarine without using the modified oil and fat according to the present invention is shown in Table 1.
1 (Comparative Examples 13 and 1)
4, sample symbol: A-3, B-3).

[0043]

[Table 11] (Note) 1) and 2): Same as (Note) 1) and 2) in Table 1.

Examples 29 to 32 and Comparative Examples 15 and 16 Sample symbols: M-5 to M-8, A-3 and B-3 sheet margarines were used to prepare pie by the blending raw materials and production method shown in Table 12. Was prototyped, and tasting evaluation was performed by 10 panelists. Table 13 shows the results. From Table 13, in the case of sheet-shaped margarine containing the modified oil and fat according to the present invention,
The weight of the pie before firing was light, and the floating of the fired pie was good. In particular, this tendency became remarkable as the blending ratio of the modified fat increased. That is, it became clear that the confectionery function of the sheet-like margarine was improved by adding the modified fats and oils according to the present invention, the shrinkage of the pie dough was small, and a new texture was imparted to the pie.

[0045]

[Table 12]

[0046]

[Table 13]

Examples 33 to 36 and Comparative Examples 17 and 18 Sample symbols: M-5 to M-8, A-3 and B-3 sheet margarines were used, and the croissants were prepared according to the blending raw materials and production methods shown in Table 14. Was prototyped, and tasting evaluation was performed by 10 panelists. Table 15 shows the results. From Table 15, it can be seen that in the case of the sheet-shaped margarine containing the modified oil and fat according to the present invention, the weight of the croissant before firing was light and the floating of the fired product was good. In particular, this tendency was remarkably exhibited as the blending ratio of the modified fat or oil increased to 50% by weight or more in the sheet margarine. That is, it has been clarified that by incorporating the modified fats and oils according to the present invention, the bread-making function of the sheet-shaped margarine is improved, the croissant dough is less shrunk, and a new texture can be imparted to the product.

[0048]

[Table 14]

[0049]

[Table 15]

Examples 37 to 40 and Comparative Examples 19 and 20 Sample Nos .: M-5 to M-8, Danish pastries were trial-produced using the respective sheet-shaped margarines of A-3 and B-3, and evaluated. Table 16 shows the raw materials and the production method, and Table 17 shows the results of the tasting evaluation. In the case of the sheet-shaped margarine containing the modified fat and oil according to the present invention, the same effects as those of the croissant (improvement in bread-making function, non-shrinkage of dough, new texture, etc.) were observed.

[0051]

[Table 16]

[0052]

[Table 17]

[0053]

According to the present invention, the foaming property and the water absorption are good and the confectionery and baking suitability are excellent. That is, in the production of cakes, the workability can be improved, and the product has a good solubility in the mouth and a good moistness. Modification that can give excellent texture, can give shape retention and crispy feeling in the production of cookies, and can give dough extensibility, dissolvability and volume in the production of pies and breads Can provide margarine shortening. Also, by using the modified margarine shortening of the present invention, baked confectionery having the above-mentioned characteristics can be provided.

──────────────────────────────────────────────────続 き Continued on front page (51) Int.Cl. ⁶ Identification code FI C11C 3/10 C11C 3/10

Claims (7)

[Claims] 1. A raw material fat mainly containing a palm-based fat and containing at least a laurin-based fat, is mixed with a glyceride of 1,
A modified margarine shortening in which modified fats and oils obtained by transesterification using a lipase preparation having a specificity at the third position are blended in an oil content by 30% by weight or more to enhance the suitability for confectionery and baking. 2. Solid palm fat / laurin fat = 65
The modified margarine shortening according to claim 1, wherein the ratio is from / 35 to 90/10 (weight ratio). 3. The modified margarine shortening according to claim 1, wherein the total amount of the palm-based solid fat and the lauric fat in the raw material fat is 75 to 100% by weight. 4. The modified margarine according to claim 1, wherein the palm-based solid fat is at least one selected from the group consisting of palm oil, palm stearin, and these hardened fats and oils. ·shortening. 5. The modified margarine shortening according to claim 1, wherein the lauric fat is palm kernel oil and / or coconut oil. 6. A raw oil or fat containing palm-based solid fat as a main component and at least a lauric oil or fat, is mixed with a glyceride of 1,
Modified fat or oil obtained by transesterification using a lipase preparation having a specificity at the third position is blended in an oil content of 30% by weight or more, and a modified margarine shortening with enhanced confectionery and bread making suitability is used. Baked sweets characterized by the following. 7. The baked confectionery according to claim 6, which is a cake, a cookie, a biscuit, a pie or a bread.