JPS5817798B2 - Jiyungarasu Kozoushibobutsutsutsu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to fatty substances which contain fatty components, oils and optionally dry fill substances which can crystallize at ambient temperatures and are used in the food industry in a non-specific manner.

The fatty substances are essentially so-called glycerin ester mixtures of organic fatty acids.

Some of these esters are solid at ambient temperature when exfoliated, while others are liquid.

Depending on the proportions of different esters, these mixtures can be free-flowing (in this case referred to as oils) or pasty or solid (constituting fats).

This fat consists of a liquid ester, a collection of solid ester crystals impregnated with oil.

Particularly in the food industry, it is practical to cast grease-based compositions into predetermined shapes such as bars, patties, or coatings and fillings. It is common to produce the required solid product.

Preferred qualities for these compositions are excellent plasticity during casting, a certain shrinkage upon solidification, and excellent shelf life of the composition.

The various components of the composition are selected on the basis of chemical, physiological and organoleptic criteria, which have little to do with the physical criteria mentioned above.

The fats used in the food ingredient industry therefore consist of collections of fairly large oil-impregnated crystals which, upon solidification, undergo shrinkage to a degree that varies depending on the fat composition.

The humidity range, or processing range, over which these compositions can still flow while retaining some degree of mechanical stability generally varies inversely with shrinkage.

Since the crystalline matrix has fairly large voids, the remaining oil phase is relatively unstable and tends to leach out due to the separation of solid and liquid phases.

This separation is particularly troublesome in the case of food ingredient compositions.

In this composition, the sapid elements are primarily contained in the oil phase, and when separation occurs, the organoleptic properties of the composition are lost.

Similarly, when a food ingredient composition is consumed, segregation is accelerated and the organoleptic properties change during the course of its consumption, which results in unpleasant aftertastes.

Intimate dispersion of dry vegetable gums in a predetermined ratio into solid fatty substances (with or without dry light fillers) at ambient humidity converts these fatty substances into a quasi-vitreous state. It was found that it is possible to obtain

In this quasi-vitreous state these fatty substances no longer have the properties of a crystallized solid at a given solidification temperature, but behave like glass and their viscosity decreases until the temperature decreases and solidification occurs. Continuously increasing.

This quasi-glass structural state is likewise manifested by an enlarged processing range, ie temperature range, in which the material is sufficiently plastic to be shaped.

In this quasi-glass state, shrinkage during crystallization no longer occurs, the volume decreases gradually with cooling, and i
ll can be controlled.

In this condition, furthermore, the tendency for oil to separate from this mixture is significantly reduced.

Since the presence of water is considered deleterious in the present invention, in embodiments of the present invention this gum dispersion technique is different from the conventional one since the gum is added in a dry state to the fatty material to be treated. appears to be fundamentally different from the gum usage technique of

If the product contains an amount of water, a corresponding amount of gum is bound to this water and the unbound gum is a dry gum in the sense of the invention.

The invention therefore features a quasi-glass structure defined by filling drying elements in a mechanically dispersed state,
A fatty material is provided that contains a fatty component and an oil that can crystallize at ambient humidity.

The above-mentioned filler contains from 0.01 to the weight of the fatty substance.
Advantageously, it consists of a quantity of dry gum of 1.5 parts.

In this case, the fatty substance is kept divided into small areas delimited by the elongated chains of the gum.

The gum is preferably selected from vegetable gums consisting of guaranate, chiaraginate, alginate, carob gum, pectin, gum arabic, gum tragacanth and resins and is added to the fatty substance in powdered, dry form.

Furthermore, the dry gum has a weight of 0.0% based on the weight of the fatty substance.
It is preferable to configure it from 0.02 to 0.8.

In another embodiment, a fatty material with a quasi-glass structure is obtained by mixing two raw batches, one of which is a fatty material of the type described above.

In another embodiment, the fatty material also contains dry fill material.

In a method for producing a fatty substance of the type described above, the fatty substance is heated above its melting point, the dry gum as described above is added,
The gum is mechanically dispersed in a fatty substance and the resulting dispersion is allowed to cool and kneaded until its consistency becomes hard.

In one embodiment of the above method, the dry gum is thoroughly kneaded and dispersed while cooling to a hard consistency.

In another embodiment of the method, at least a portion of the gum is introduced into the fatty material when it has a hard consistency.

As an intermediate product in the production of semi-vitreous fatty substances, the fatty substances contain dry gum filler.

Laboratory tests were conducted as follows to determine the optimal ratio of gum.

Crystallization delay is determined by microscopic examination of fat that is cooled between a glass slide and a coverslip.

The time required for the appearance of an opaque crystalline structure is compared for the test fat and the untreated control fat of the same quality.

Crystallization lag is defined as the ratio of the ``difference in crystallization time between the treated fat and the control fat'' to the crystallization time of the control fat.

Contraction is measured by injecting 20 ml of melted fat into a flask with an opening of 50 mA.

The contents of the flask are filled to the mark with water at a humidity slightly above the crystallization temperature of the fat.

Place the flask in a room at 13°C.

After the fat has solidified, fill its contents to the mark with cold water.

The ratio of the volume of added water to the volume of melted fat is defined as shrinkage.

In order to assess the effect of agitation or crosstalk on the properties of the fat after treatment, the degree of agitation is optionally defined by the voltage supplied to the motor of the agitator used.

Operating with hydrogenated palm oil having a melting point of 45°C, the following results were obtained.

Table 1 shows the crystallization delay and shrinkage as a function of the percentage of dispersed gum, the dispersion being carried out at a temperature of 35° C. and with stirring determined by hip voltage.

Curves 1 and 4 are graphical representations of the results in Table 1.

It can then be seen that crystallization retardation passes through a maximum value at gums of about 0.2 modulus, but shrinkage is virtually eliminated at contents close to that value.

Curves 2 and 5 are at temperature 35 for gum content 0.4%.
It is plotted in °C.

As the speed of the stirrer is increased by increasing the voltage to the stirrer motor, an increase in the crystallization delay is observed with increasing agitation with a horizontal asymptote, and the contraction decreases from moderate to moderate agitation. occurs very rarely.

The stirring humidity T is the nucleation temperature Tn at which crystallization nuclei appear,
When working with a gum content of 0.4% and the supply voltage to the motor of the mechanical stirrer in %, the third and sixth
The results shown in the figure are obtained.

It can be seen that as the stirring humidity increases, the delay in crystallization gradually decreases, but the shrinkage increases rapidly as the temperature approaches the nucleation temperature.

A mixture separation test was performed by measuring the amount of oil exuded.

A given amount of fat (hydrogenated palm oil with a melting point of 45°C) was kept in the open at 36°C, 9°C below its melting point.

The oil that oozed out onto the surface was absorbed and collected with a pre-weighed piece of lip paper.

The amount of oil absorbed was measured by weighing.

While the control was a Part 2 exudate oil, the mouthpaper mass used for the test treated fat showed no significant change at gum content of 0.05% or higher.

Similar tests were carried out on different fats: hydrogenated palm oil, melting point 39°C, hydrogenated oval palm oil, melting point 39°C.
cocoa butter and 15 parts peanut oil.

The results of these tests were similar; the crystallization delay was highest at a certain gum content, typical of the fat used, the shrinkage clearly decreased with increasing gum content, and the exudation of oily components was substantially removed by addition.

It can also be seen that the novel properties revealed by this test are better the more intense the stirring and the longer the cooling time to the solidification temperature.

It is clear that this stirring energy is limited by the introduction of substantial amounts of air into the stirred mass.

This gum is generally made of high-grade polyholoside (poly-ho).
The large number of hydrophilic groups in the molecule facilitates the formation of cross-linked or extended chain structures.

Vigorous kneading between the nucleation point of the fatty material and the solidification zone results in the formation of elongated gum chains, which are dispersed throughout the fatty material, and the fatty material has small particles wrapped around its crystallized nuclei. divided into regions.

The expansion of the nucleus and its agglomeration are thus stopped and the structure approaches that of glass, with crystal 11des dispersed in an amorphous matrix.

This structure solidifies into a metastable state.

The photomicrographs shown in Figures 7, 8 and 9 suggest the formation of this type of structure.

FIG. 7 is a micrograph of crystallized fat without added gum.

Crystals are clearly discernible and oily components are observed between the crystals.

When the gum is added in such a way that it does not remain dispersed, the gum gathers into spherical shapes and occupies positions between the crystalline points, as shown in FIG.

On the other hand, if stirring is continued until solidification occurs, as shown in Figure 9, there are no clearly defined crystal forms anymore, but regions with irregular boundaries formed by oil wrapped by extended chains of gum. , and these regions contain a mixture of oil and fat crystal fragments.

It is also possible that the free hydrophobic groups of the dry gum can adsorb fat crystallization nuclei and prevent the expansion of these nuclei, thereby preventing the normal process of crystallization.

This work is suggested by the results of tests on systems in which dry powder materials with a high adsorption capacity, in particular diatomite, are dispersed in fatty materials.

In fact, when diatomaceous earth in the overlapping parts o and i is dispersed in a fatty substance by vigorously kneading it while cooling, this fatty substance does not have a clear solidification point and is similar to that obtained using dry gum. It was found that a quasi-glass structure very similar to that of

Nevertheless, the stability over a period of time or at humidity near its softening point was found to be significantly inferior to that of dry gum-containing fatty materials.

The implementation of the method of the invention will be better understood by means of the following examples.

Example 1 Two tons of hydrogenated palm oil (melting point 38-40°C) were poured into a petzhold dome.
g) Place in a container.

Heat the contents to 75°C. 6 to 9 guaranate and 0.400 to 9 chiaraginate (approximately 30 kg
(suspended in hydrogenated palm).

Start kneading and lower the humidity to 27℃ 1 At this temperature 3
Continue kneading at full power for 0 minutes, pour the treated fat into a plastic container and pack it into a carton.

Example 2 10 okg I of 42/44°C hydrogenated palm oil and 50 kg
38/40°C hydrogenated palm oil and placed in a domed container.

Heat the contents to 75°C and add 150g of guaranate and 3
1 part of chiaraginate (suspended in about 1 part hydrogenated palm oil) is added.

Start mixing, lower the humidity to 34°C, continue mixing at full power for 30 minutes, pour the processed fat into a plastic container and wrap it in a carton.

Example 3 22.2k processed the previous day as in Example 2
g of fat in a roller mixer, 46 kg of sugar,
On 22.5! 9 of skim milk, 3.2 kg of cocoa powder (containing 10-12% cocoa butter), and 35
Add g of lecithin.

These ingredients are mixed and blended according to the customary method of making chocolate or vegecao. After mixing, the mixture is ground in a cylindrical grinder, placed in a dome-shaped container, and made into a 3.8 kg. Add the fat processed as in Example 2 and 265 g of lecithin and process for 6 hours.

The mixture is cooled to about 40° C. and a relatively viscous paste of 6 veg cao” is poured into the rod.

Example 4 22.2! 9 parts unprocessed fat, 46k19 parts sugar, 22 parts
．． 5° skim milk, 3.2 kg cacao powder (1
0 to 12 parts of cocoa butter) and 35g of lecithin in a roller mixer.
cao)'' mixing.

The paste is ground in a cylindrical grinder and the entire ground paste is transferred into a cupola.

Add 3.8 kg unprocessed fat, 26 g guaranate and 6I chiaraginate.

If there is any moisture, increase the amount of gum.

The mixture is processed for 6 hours and poured into bars as in Example 3.

Example 5 A blended chocolate mixture of normal composition is produced, with the cocoa butter in Part 5 being replaced by the same amount of fat treated as in Example 1.

Processing shall be in accordance with the customary method.

After 18 months of storage at ambient temperature, the chocolate obtained shows no signs of saponification.

Example 6 A chocolate-filled product for biscuit making is produced with the following composition: 6.25 kg fat treated as in Example 1, 17.75 kg unprocessed hydrogenated palm oil, 48k17 sugar, 13 kg cocoa powder. (including 10 to 12 parts butter), 15 to 9 parts skim milk.

The blending process is carried out as in Example 3.

The product can also be poured into thin layers or shapes used by biscuit makers, or directly onto the biscuit.

EXAMPLE 7 6 vegeao'' is prepared as in Example 3 from the following composition: 6.25 kg of fat treated as in Example 1, 17.75 kg of hydrogenated coconut palm oil, 48 kg of of sugar, 3 kg of cocoa powder (containing 10-12 parts of butter), 25 kg of skim milk.

After the agglomerate has been cooled to about 28-30 DEG C. and intensively kneaded in a kneader, the product is extruded or injected into various shapes in a conventional press for molded plastic materials.

[Brief explanation of the drawing]

Figure 1 is a curve plotting crystallization delay versus gum content. FIG. 2 is a curve plotting crystallization delay versus stirring speed. FIG. 3 is a curve plotting crystallization delay versus final stirring temperature. FIG. 4 is a curve plotting shrinkage versus gum content. FIG. 5 is a curve plotting shrinkage versus agitation speed. FIG. 6 is a curve plotting shrinkage versus stirring temperature. FIG. 7 is a microscopic photograph of the appearance of solidified hydrogenated palm oil. FIG. 8 is a micrograph of gummed hydrogenated palm oil. FIG. 9 is a microscopic photograph of hydrogenated palm oil with gum added and dispersed therein.

Claims (1)

[Claims] 1. A substantially dry fat component consisting of glycerin esters of organic fatty acids, some types of which are normally crystallizable solids at ambient temperature, and the remainder of the fat component. is a fatty substance that is a liquid oil at ambient temperature;
1 to 1.5 parts of dry vegetable gum, said gum being mechanically dispersed in said fatty component, said fatty material having a quasi-vitreous structure with no distinct melting point; The above fatty substance characterized by: