JPH11155482A - Oil-in-water type emulsified oil and fat composition and production of confectionary using the same emulsified oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a water-in-oil type emulsified oil and fat composition capable of producing a baked confectionary scarcely deteriorating a flavor and capable of stably holding water. SOLUTION: This water-in-oil type emulsified oil and fat composition is obtained by emulsifying an aqueous phase containing a modified starch in an oily phase comprising oils and fats having characteristics of 4-50 solid fat content(SFC) value at 20 deg.C, 3-40 SFC value at 30 deg.C and <=10 SFC value at 40 deg.C. The amount of the oily phase is 30-90 wt.% and the amount of the modified starch is 1-20 wt.%. A confectionary dough raw material containing wheat flour is added and mixed with the resultant composition and the prepared dough is molded and then baked to produce a baked confectionary.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a water-in-oil type emulsified oil / fat composition which can be suitably used for the manufacture of baked confectionery such as biscuits, cookies and cakes, and the manufacture of baked confectionery using the emulsified oil / fat composition. It is about the method.

2. Description of the Related Art In the field of baked confectionery such as biscuits and cookies, and bread making, with a diversification of tastes, a moist texture is required.
In accordance with such a demand, an intermediate moisture food (semi-fresh confectionery) having a moisture content of about 6 to about 12% by weight and a storage period of 3 to 6 months has been developed. Conventionally, such baked confectionery is obtained by adding sugars such as sugar to fats and oils, then adding water, and then adding and mixing other ingredients such as flour and modified starch to form a dough. Was molded into a desired shape and then fired. In some cases, the baked confectionery is sprayed with water or a sugar solution to adjust the water content. However, the baked confectionery produced in this manner produces oil spots, stains the wrapping paper, deteriorates the exuded oils and fats, reduces the taste, and produces powderyness due to aging of starch. Or the flavor deteriorates.

[0002]

SUMMARY OF THE INVENTION An object of the present invention is to provide a water-in-oil emulsified oil / fat composition capable of producing a baked confectionery which has little deterioration in flavor and can stably retain moisture. I do. The present invention also has less flavor deterioration,
It is another object of the present invention to provide a method for producing baked confectionery that can stably retain moisture.

The present invention relates to a water-in-oil emulsified oil / fat composition obtained by emulsifying an aqueous phase containing a specific amount of processed starch in an oil phase composed of a specific oil / fat. It has been made based on the finding that the above-mentioned problem can be solved efficiently if used instead of. That is, the present invention provides
FC value is 4-50 at 20 ° C, 3-40 and 40 at 30 ° C
An aqueous phase containing a modified starch is emulsified in an oil phase composed of fats and oils having a characteristic of not more than 10 at a temperature of 10 ° C., and the amount of the oil phase is 30 to 90% by weight and the amount of the modified starch is 1 to 20%. A water-in-oil type emulsified fat / oil composition, characterized in that the weight-% by weight is provided. The present invention also provides a method for producing a baked confectionery, which comprises adding a confectionery dough raw material containing flour to the water-in-oil type emulsified oil / fat composition, mixing the mixture, then molding and baking. .

[0003]

BEST MODE FOR CARRYING OUT THE INVENTION The fats and oils constituting the oil phase used in the present invention have SFC values (Solid Fat Content: solid fat content% by weight) of 4 to 50 at 20 ° C and 3 to 40 and 40 at 30 ° C.
It has a characteristic of 10 or less at ° C. More preferably, the SFC value is 5 to 70 at 10 ° C. The oils and fats in the present invention are edible oils and fats, for example, various animal oils and vegetable oils themselves, or various oils and fats obtained by hydrogenating, transesterifying, or separating these oils and fats, various butters, and edible waxes. And the like, or a mixture of two or more of them and having the above characteristics can be used. Also, if necessary, the emulsifying power as an emulsifier is low, but has a function as various crystal modifiers having a melting point having properties similar to fats and oils, for example, glycerin fatty acid esters such as diglyceride , Sorbitan fatty acid esters such as sorbitan tristearate, sucrose fatty acid esters such as sucrose tristearate, and propylene glycol fatty acid esters such as propylene glycol dibehenate. When the additive is added, it may be dissolved and dispersed in fats and oils, and the mixture after dissolution and dispersion may have the above-mentioned properties. Among the above fats and oils, SF
C value is 15-55 at 10 ° C, 10-40, 30 at 20 ° C
Those having properties of 5 to 30 at 5C and 5 or less at 40C are more preferred.

In the present invention, the oil phase accounts for 30 to 90% by weight, preferably 45 to 8%, of the water-in-oil type emulsified fat or oil composition.
5% by weight. The oil phase contains an antioxidant, a coloring agent,
Flavors, emulsifiers and the like can be added. In the present invention, the aqueous phase emulsified and dispersed in the oil phase contains a modified starch. Examples of the processed starch used here include various products (solble starch, dextrin, British gum, etc.) produced when starch is decomposed by adding an acid, an enzyme (for example, amylase), an alkali or heat, and the like. One or a mixture of two or more starch derivatives (eg, oxidized starch, esterified starch, etherified starch, and ether-crosslinked α-starch) may be used. These may be soluble in water, but are more preferably suspended, dispersed or swelled in water. Particularly, ether-crosslinked pregelatinized starch is preferable. Ether-crosslinked pregelatinized starch can be easily obtained, for example, as "Pinesoft S" manufactured by Matsutani Chemical Industry Co., Ltd. In the present invention, the amount of the processed starch is preferably 1 to 20% by weight, more preferably 2 to 10% by weight of the whole water-in-oil emulsified fat / oil composition. It is preferable that the aqueous phase contains 5 to 20% by weight of the processed starch.

[0005] In the present invention, an aqueous phase containing modified starch is emulsified in an oil phase. At this time, the emulsifier to be added is not particularly specified, and for example, one or a mixture of two or more of glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, phospholipid, and propylene glycol fatty acid ester which are food emulsifiers is used. Can be. In this case, the amount of the oil phase in the water-in-oil type emulsified fat / oil composition of the present invention is 60% by weight or less, or when the water-in-oil type emulsified fat / oil composition of the present invention is almost liquid at room temperature or has a strong emulsifying power. If necessary, it is preferable to use, for example, a combination of polycondensed ricinolenic acid ester, sucrose fatty acid ester and soybean lecithin. Further, for the purpose of imparting foamability or creaminess, it is preferable to use, for example, a combination of propylene glycol monostearate and sucrose stearate or sorbitan monostearate having an HLB of about 2. In these cases, the emulsifier is preferably used in a total amount of about 0.5 to 3.0% by weight.

On the other hand, when the amount of the oil phase in the water-in-oil emulsified oil / fat composition of the present invention is more than 60% by weight, stable water-in-oil emulsification can be performed without using an emulsifier having a particularly strong emulsifying power. An oil / fat composition can be obtained, but the same emulsifier as described above can be used. In this case, a total of 0.3 emulsifier is used.
It is preferable to use it in an amount of about 2.0% by weight. In the water-in-oil emulsified fat / oil composition of the present invention, the amount of the water phase is the balance of the oil phase, and preferably contains 5 to 60% by weight of water. still,
As long as the performance of the water-in-oil emulsified oil / fat composition of the present invention is not impaired, coloring agents, various sugars such as sugar, emulsifiers such as sucrose fatty acid esters, various sugar alcohols such as sorbitol, proteins, salt, and flavors are added to the aqueous phase. Etc. can be added.

The water-in-oil type emulsified oil / fat composition of the present invention can be produced by a conventional method. However, it is difficult to form an oil phase by heating the oil / fat to about 60 to 80 ° C, preferably about 70 ° C. Good. On the other hand, water is heated to the same temperature as the oil phase, and the processed starch is added and dispersed therein to prepare a processed starch dispersion having substantially the same temperature as the oil phase, which is added to the oil phase and heated. It is preferable to prepare a pre-emulsion by continuing stirring. Then
After passing this pre-emulsion through a sterilization step, it is rapidly cooled (about 10%) using a combinator in the same manner as in the production of margarine.
(Cooling to about 30 ° C.) to form a plastic emulsion. The water-in-oil emulsified fat / oil composition of the present invention is particularly suitable for confectionery production. Specifically, biscuits,
It can be suitably used for production of baked confectionery such as cookies and cakes. For example, to the water-in-oil type emulsified fat composition of the present invention, a confectionery dough raw material containing flour is added and mixed,
Then, after forming (rolling, die-cutting, etc.) and baking, a baked confectionery which has little deterioration in flavor and can stably retain moisture can be produced. Firing is 170 ~
It is preferably carried out at 240 ° C.

[0008] Examples of the raw material of confectionery dough containing flour include skim milk powder, sugars such as sugar, starch syrup, salt, chicken eggs, leavening agents, coloring agents and the like. The water-in-oil type emulsified oil / fat composition of the present invention is used in an amount of 10 to
Preferably, 200 parts by weight are used. The water-in-oil type emulsified oil / fat composition of the present invention can be suitably used particularly for producing baked confectionery having a water content of about 6 to about 12% by weight. About 12% by weight
It can also be used for the production of baked confectionery of about 30% by weight.

According to the present invention, deterioration of flavor is small,
It is also possible to provide a water-in-oil type emulsified oil / fat composition capable of producing a baked confectionery which can stably retain moisture. Therefore, using this water-in-oil type emulsified oil / fat composition, baked confectionery such as biscuits, cookies and cakes with little deterioration in flavor can be easily produced. The present invention will be described in more detail with reference to examples.

[0009]

【Example】

Example 1 Mixed hardened oil of cottonseed oil / rapeseed oil (melting point 43 ° C .: manufactured by Taiyo Yushi Co., Ltd.) 10% by weight, mixed corn oil / rapeseed oil / palm oil mixed hardened oil (melting point 33 ° C .: manufactured by Taiyo Yushi Co., Ltd.) 20
Wt%, rapeseed oil / corn oil mixed hardened oil (melting point 35 ° C:
A mixed oil composed of 45% by weight of Taiyo Yushi Co., Ltd.) and 25% by weight of oilseed rapeseed oil (manufactured by Hounen Co., Ltd.) was decolorized and deodorized by a conventional method to obtain a deodorized oil. The SFC value of this deodorized oil is 10 ° C 43, 20 ° C 29, 30 ° C
16 and 40 ° C 2. An emulsifier and a colorant were mixed with the deodorized oil, and the mixture was heated to about 70 ° C. to prepare a uniform oil phase. On the other hand, while heating and stirring the water, the processed starch and salt were added to form a uniform aqueous phase.
Adjusted back and forth.

While stirring the prepared oil phase, the above-mentioned aqueous phase was added thereto, and then, after adding the fragrance, heating and stirring were continued at about 70 ° C. to prepare a preliminary emulsion. The pre-emulsion was passed through a sterilization process at 90 ° C., and then rapidly cooled and mixed at 20 ° C. using a combinator in the same manner as in the case of producing margarine to produce a plastic emulsion. This emulsion was heated at 27 ° C. for 24 hours to obtain a water-in-oil type emulsified fat / oil composition of the present invention (Product 1 of the present invention). The composition of the water-in-oil emulsified oil / fat composition of the present invention is as follows. % By weight is hereinafter abbreviated as%.

Oil phase Deodorized oil 52.879% Taiyo Yushi Co., Ltd. Emulsifier 1% Daiichi Kogyo Seiyaku Co., Ltd. DK Creamer E-50 Colorant 0.001% Sankyo Co., Ltd. β-carotene 30% suspension Aroma Food 0.12% RIKEN fragrance Co., Ltd., Yakumo Kosan Co., Ltd. Water phase food salt 0.25% Processed starch 6% Matsutani Chemical Industry Co., Ltd. Pinesoft S Water 39.75% Comparative fat composition (comparison) Production of Product 1) A comparative fat / oil composition (Comparative Product 1) was prepared in the same manner as in Example 1 using the following components.

Deodorized oil 97.9241% Emulsifier 1.8519% Colorant 0.0019% Fragrance 0.2221% Example 2 Water-in-oil emulsified oil / fat composition of the present invention (Product 1 of the present invention) or comparative fat / oil To the composition (comparative product 1), other confectionery dough ingredients described in Table 1 were added and mixed to prepare confectionery dough,
Then, after rolling and die-cutting, firing at 185 ° C.
A dry bread type half-baked cookie (9% moisture) having a size of 2 cm, 2 cm and 1.5 cm thick was manufactured.

[0013]

[Table 1] Table-1 The present invention Comparative Example Flour 100 parts by weight 100 parts by weight skim milk powder 55 sugar 35 35 starch syrup 5 5 chicken egg 5 5 leavening agent 1 1 salt 1 1.3 invention product 1 55 comparative product 1-29.6 processed starch (pine soft) S) -3.3 Water-21.8

When the confectionery according to the present invention was eaten the day after baking, the texture was soft and moist compared to the comparative example. The baked product was individually wrapped, stored at 25 ° C. for 60 days, and the relative load required to break one confectionery was determined by the following formula. Relative load = (Load required to break one piece of confectionery with a rheometer after storage) / (Load required to break one piece of confectionery with a rheometer the day after baking) As a result, when stored for 60 days, the present invention By confectionery
While the softness remained at 0.9 and the texture was moist, the confectionery according to the comparative example became harder with storage progress at 1.2, and the texture was soft on the day after baking, although it was slightly glued. However, after storage for 60 days, the texture became hard and lumpy.

Claims (3)

[Claims] An aqueous phase containing a modified starch is emulsified in an oil phase comprising fats and oils having an SFC value of 4 to 50 at 20 ° C, 3 to 40 at 30 ° C and 10 or less at 40 ° C. A water-in-oil type emulsified fat / oil composition wherein the amount of the oil phase is 30 to 90% by weight and the amount of the processed starch is 1 to 20% by weight. 2. The method according to claim 1, which is used for producing confectionery.
A water-in-oil type emulsified fat / oil composition according to the above. 3. A method for producing a baked confectionery, comprising adding a confectionery dough raw material containing flour to the water-in-oil type emulsified oil / fat composition according to claim 1, mixing, then molding and baking. .