JPS5856638A - Paste fat and oil composition for preparing cake and bread - Google Patents

Abstract

PURPOSE:To provide paste fats and oils for preparing cakes and breads, having improved dispersibility, by adding a lower fatty acid ester of sucrose higher fatty acid ester to an edible oil as a main component, adjusting the blend to make a specific solid fat index number. CONSTITUTION:0.05-10.0wt% sucrose higher fatty acid ester whose unreacted hydroxyl group is esterified with a lower fatty acid such as acetic acid, butyric acid, etc. is added to an edible oil such as soybean oil, colza oil, palm oil, corn oil, beef tallow, lard, fish oil, etc., to give a paste fat and oil composition for preparing cakes and breads having a solid fat index number of 10-30 at 20 deg.C, 5-25 at 30 deg.C and 2-20 at 35 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a kneaded oil and fat composition for confectionery and bread making.

It is said that the best kneading fat for confectionery and bread is a solid fat that is uniformly mixed with liquid crystalline fat and has plasticity, and putter and lard have been used for a long time. In recent years, research in this field has progressed, and a method has been devised to easily measure the amount of crystalline fats and oils in oils and fats that have cyclic properties.
, 871). Even in kneaded fats and oils for confectionery and bread making, fats and oils are now expressed by solid fat index, and the solid fat index is determined at the working temperature (usually 20
It has become clear that the most electric light is 15 to 25 (Journal of Pan Science Society, June 1955 issue) at 50℃). At 20℃, putter is 12-14, large and deep is 14-14.
16, at sO ℃, the putter is 4-6.

℃ is not preferable as a kneading fat for confectionery and bread. Therefore, processed oils and fats having plasticity such as margarine and shortening have been used as kneading oils and fats that can be used in electric lamps at normal working temperatures IN.

The most important performance of a kneaded oil and fat composition for confectionery and bread is that the oil and fat can be dispersed uniformly and in a short time to every corner of the dough during the tea and bread manufacturing process. Oils and fats that do not have plasticity such as liquid oils at the working temperature of kissing, or oils and fats that do not have a layering property even when hardened are unsuitable because they cannot be uniformly dispersed throughout the dough in a short time.

It is known that if the kneaded fats and oils are evenly distributed throughout the dough, the quality of the bread will be better. The kneading stability (the performance of the dough is not affected by the mixing time) is improved, the extensibility is A, and the expansion is large. In addition, there is less loss due to dough adhering to the machine, and damage to the dough surface caused by the machine during degassing is reduced.Furthermore, the dough stability during baking is improved, the volume of the product increases, and fine texture is achieved. You can get thinner krafts with less uneven baking.

As mentioned above, the kneaded fats and oils for confectionery and bread must be uniformly dispersed to every corner of the dough during mixing.In addition, the shorter the mixing time required for uniform dispersion, the more useful it is. Needless to say. That is, when the mixing time is set to be constant in advance, it is more convenient to use a shorter time to uniformly disperse the fats and oils.

Conventional research has shown that the method of rolling to obtain kneaded fats and oils for confectionery and bread making that disperse uniformly throughout the dough in a short time is based on the solid fat index of 15 at working temperature (temperature during mixing). ~25 (Journal of Pan Science Society, June 5S issue)
Some efforts have been made to blend high-melting point solid fats, low-melting point solid fats, and liquid oils in an appropriate manner to achieve K, or to devise cross-mixing methods such as further intensifying cooling during rapid cooling cross-mixing. It is not fully satisfactory as a kneading fat for bread making.・The present inventors conducted extensive research with the aim of obtaining a kneaded oil and fat composition for confectionery and bread that disperses evenly throughout the dough in a short period of time, and as a result, the edible oil and fat contain 7 panicles of higher fatty acids. It was discovered that a small amount of a lower fatty acid ester of an ester can achieve this purpose, and the present invention was completed. Contains a lower fatty acid ester, and its solid fat index is 10 to S at 20°C and 5 to 25 at 59°C.
The present invention provides a kneaded oil and fat composition for confectionery and bread making, which is characterized by a temperature of 2 to 20 at 55°C.

7-day sugar higher fatty acid ester is a staple in the dental industry.
It is used as a food emulsifier and is called as a fatty acid ester, a ciim ester, a sugar ester, etc., and is mainly composed of partial esters of mono-, di-, tri-, tetra-, and penta-esters of Shijipeng. It is a mixture. The constituent higher fatty acids are usually natural higher fatty acids having 12 to 24 carbon atoms, such as diurinic acid, myristic acid, valmitic acid, stearic acid, oleic acid, and behenic acid. Although unsaturated higher fatty acid esters are effective for the purpose of the present invention, saturated higher fatty acid esters are superior. The lower fatty acid esterified product of the Shogun higher fatty acid ester used in the present invention is obtained by esterifying the unreacted hydroxyl group of the 7NN bulky fatty acid ester known as the above-mentioned emulsifier with a lower fatty acid. The lower fatty acids used here include acetic acid and butyric acid, but acetic acid esters (acetylated products) are the most readily available and are convenient for use on an industrial scale. The lower fatty acid esterification reaction is slow even if lower fatty acids themselves are used;
The acid anhydride or ester or acid halide may also be used. For example, lower fatty acid esters of sucrose higher fatty acid esters of cholera are known as
Although it is a known substance as described in Japanese Patent No. 24220, it is not known at all to be used in a kneaded oil and fat composition for confectionery and bread as in the present invention.・It is completely unknown that when I-bread is manufactured, the oil and fat composition is dispersed uniformly in the dough in a short time and improves the quality of confectionery and bread as described below.

The blending amount of the lower fatty acid ester of sucrose higher fatty acid ester in the oil and fat composition of the present invention is 0. It is sufficient if the OSS weight is upwind, and is usually 10.0 weight or less.

The optimal amount of blending varies depending on the oil and fat used, and ranges from 0.2 to
5 weight*mt. That is, it is said that the kneaded fat for confectionery and bread is preferably a solid fat having plasticity, in which liquid fat and crystalline fat are uniformly mixed. The solid fat index of M97 is 15 to 15 at a temperature of 20 to 30℃ (normally 20 to 30℃).
It is said that a ratio of 25 to 25 is good.If the composition of the fat/oil mixture is high in liquid fat and low in crystalline fat, increase the amount of the lower fatty acid ester of sucrose higher fatty acid ester. On the other hand, if there is less liquid fat and more crystalline fat, the amount added may be smaller.

The edible fats and oils used in the fat and oil composition of the present invention are not particularly limited, and include vegetable fats and oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, and palm kernel oil, beef tallow,
Any of animal fats and oils such as lard, fish oil, whale oil, and milk fat can be used, and those obtained by hydrogenation and transesterification of these can also be used.

The solid fat index of the kneaded oil and fat composition for confectionery and bread making of the present invention is 10~ at 20°C! 10.5 at 50℃~25.2 at 35℃
It needs to be ~20.0 There is no problem with the % as long as these solid fat indexes are satisfied, but the solid fat index is 15- at both 20℃ and SO℃! It is desirable that it is S.

The shape of the oil and fat composition is specified by the Japan Forest Standards.
W-) Jung or margarine is preferred.

This is because kneaded oils and fats for confectionery/(in) require plasticity, and K, which imparts plasticity to oil and fat compositions, is
This is because the heating and melting of the oil and fat composition is rapidly cooled and kneaded. The method for producing shortening from the oil and fat composition of the present invention is described on page 28 of "Margarine Code - Toning, Lard Knowledge J (revised in April 1980)" published by Japan Margarine Industry Kin. There is essentially no difference from the manufacturing method.In other words, a lower fatty acid ester of sucrose higher fatty acid ester is heated and dissolved in edible oil and fat, and after death, quenching, kneading, and packaging are performed in this order. It is a well-known fact that margarine improves the flexibility of shortening.The method for producing margarine from a nine-oil composition is not particularly different from the method described on page 18 of the above publication. , for edible fats and oils/
After heating and dissolving the lower fatty acid ester of the W sugar higher fatty acid ester, an aqueous phase is added to emulsify the mixture, and the mixture is rapidly cooled and kneaded to impart plasticity, followed by packaging. When making margarine, the ratio (weight ratio) of oil phase and water phase is 40:4.
A ratio of 0 to 90:10 is appropriate.

In addition to the above-mentioned essential components, the oil and fat composition of the present invention optionally contains sucrose higher fatty acid esters that have not been converted into lower fatty acid esters, glycerin higher fatty acid monoesters, propylene glycol higher fatty acid monoesters, and norbitan higher fatty acid partial esters. , polyoxyethylene sorbitan higher fatty acid partial ester, lectin, and other emulsifiers may be used in combination. In particular, when the oil and fat composition of the present invention is to be made into a processed oil and fat such as shortening or margarine, adding lecithin to the oil and fat composition [0.01 to 1.0% by weight will result in a shortening or margarine with a good structure. is obtained. If necessary, the oil and fat composition of the present invention may contain dairy products, vegetable cream, fragrances, colorants, seasonings, sweetener JHII, salt, A substance such as an emulsion stabilizing agent may be added.

KToritte evaluates kneaded fats and oils for confectionery and bread making,
Kl until it is completely kneaded into the dough! While mixing the dough at a constant speed, the gloss caused by the oil and fat on the surface of the dough disappears! It would be easy to measure the time spent in the dough, but it is difficult to directly measure how well the dough is kneaded into the dough. On the other hand, it is believed that the more uniformly the fats and oils are kneaded, the more the air bubbles become uniformly large during fermentation and baking, which increases the volume. Therefore, when bread is manufactured under the same conditions, the volume of the product (bread) is considered to indicate the uniformity of the kneaded fats and oils, and the volume of the product (bread) is determined by the following evaluation K.

The present invention will be explained in more detail below with reference to Examples, Comparative Examples, and Test Examples, but the terms "R part" and "Excellent" are based on weight.

Example 1 Hydrogenated fish oil (rising melting point 45°C) 1 ton 1 hydrogenated fish oil (rising melting point 30°C) 40-19-) "Mixed oil 804K consisting of 15 parts io1 soybean white squeezed oil"! Acetylated products (less than HLBI) of sugar higher fatty acid esters (higher fatty acids are mainly palmitic acid and stearic acid) and soybean lecithin (1
After adding 4- and heating and dissolving, add 1.4- of skim milk powder and 16.- of water.
9. Dissolve in 5- and add 9 aqueous phase, heat and stir, then rapidly cool and knead to produce margarine. The solid fat index of this margarine is 18.7 at 20℃, 10.7 at SO℃, and 5 at 35℃.
．． It was 2.

Comparative Example 1 The mixed oil used in Example 1 was 82KgK soybean/chin 0.
Add 1~, heat and dissolve, then add 1.4~ skim milk powder to 1+6 water.
, 511, add the water phase, heat and stir, and then rapidly cool and knead to produce margarine.The solid fat index of this margarine is 18.5 at 2G'C and 11.0.55℃ at SO℃.
〇Comparative Example 2 Added 80% of Imago oil used in Example 1, insect class saturated fatty acid monoglyceride (higher fatty acids are mainly parstin and stearic acid) 2, and soybean lecithin. After heating and dissolving, add an aqueous phase of skim milk powder (1.4 kg) dissolved in water (16.5 ~ is 20℃
The following test was conducted using lard as Comparative Example S and a putter as Comparative Example 4.

Test 1: Add each oil and fat composition to bread dough and completely absorb it into the dough.
The mixing time until the mixture was mixed was measured.

The method is the standard dough method for making bread, and is based on page 156 of ``New Bread Making Basics'' by Koji Takeya (Published by Pan News). That is, first, put 70 parts of wheat flour, 40 parts of water, 2 parts of yeast, and 0.12 parts of yeast 7-d in a bowl, mix with a mixer for 2 minutes on low speed and 2 minutes on medium-high speed, and then mix at a temperature of 27°C and humidity of 7 seconds. Place in a fermentation chamber and ferment the medium for 4 hours. Next, put this fermented dough into a bowl, add 30 parts of flour, 24 parts of water, 4 parts of sand, 2 parts of salt, and 2 parts of skim milk powder, and then add 2 minutes on low speed and 2 minutes on medium-high speed. , after mixing at high speed for 1 minute, in advance! Add 5 parts of the oil and fat composition that had been maintained at S'cK, mix at low speed, and set the mixing time until the oil and fat are completely kneaded into the dough (time until the gloss of the oil and fat disappears from the surface of the dough). Measurement〇The results of Test 1 are shown in Figure 1. #1
Figure 1 shows that the margarine of Example 1 takes longer to completely knead the fat into the dough than the margarine of Comparative Examples 1 and 2, the lard of Comparative Example 3, and the butter of Comparative Example 4. I know it's short.

Test 2 Bread (one loaf) was produced using each oil and fat composition according to the above-mentioned medium dough method ("New Basics of Bread Making", supra, p. 156), and the bond value was 9. The specific manufacturing method was as follows: In Test 1, add the oil and fat composition and mix the dough for 5 minutes at medium-high speed and 1 minute at high speed.After that, the floor time was set at room temperature for 20 minutes, and then a certain amount of the dough was mixed. Cut and bench time at room temperature for 20 minutes.
Take a portion, remove the gas using a baking tray, put a certain amount into a bread mold, and place in a baking tray kept at a temperature of 8℃ and a humidity of 85℃.
After fermenting for 0 minutes, bake at 210℃ for ss minutes,
Bread (Long Loaf) was manufactured. The volume of the bread produced by this method was measured by the rapeseed substitution method. The results are shown in FIG. 2. From FIG. 2, it can be seen that the volume of the bread made using the margarine of Example 1 is clearly larger than that of the bread made using the fats and oils of Comparative Examples 1 to 4. From this, it is considered that the margarine of Example 10 is more uniformly dispersed in every corner of the dough than the fats and oils of Comparative Examples 1 to 4.

Furthermore, we evaluated the mechanical resistance of the fabric (adhesion of the fabric to machines, damage caused by machines on the fabric surface) and the quality of the resulting dough (appearance, outer skin color, shape uniformity, firing uniformity, outer cortex, internal phase, A panel of 5 bread manufacturing engineers conducted a sensory evaluation on a 5-point scale for the comprehensive evaluation of the following items: texture, internal color, texture, aroma, and taste.The results are shown in Table 1.

Table 1 Rating 5: Conventional kneading margarine, clearly better than shortening 4: Conventional kneading margarine, slightly better than shortening 5: Same as conventional product 2: Conventional kneading margarine Slightly worse than margarine and shortening 1: Significantly worse than conventional kneading margarine and shortening

[Brief explanation of the drawing]

Fig. 1 is a bar graph showing the mixing time until the oil and fat compositions obtained in Examples and Comparative Examples are completely kneaded into the dough, and Fig. 2 is a bar graph showing the mixing time until the oil and fat compositions obtained in Examples and Comparative Examples are completely kneaded into the dough. 2 is a bar graph showing the volume of water. Applicant's agent Kaoru Furuya 1
Diagram of oil and fat composition

Claims (1)

[Claims] 1. Main ingredient is edible oil and fat, 7! Contains a lower fatty acid ester of a higher fatty acid ester, and has a solid fat index of 1ON5G at 20'C, 5-2s% at 30°C, 2-2o at 5g°C as a 41 mold for confectionery-side bread. Kneaded oil and fat composition-! The oil and fat composition Os7 according to claim 1, wherein the lower fatty acid ester is an acetylated product.
The oil and fat composition according to claim 1, wherein the content of the lower fatty acid ester of the higher fatty acid ester is 0.05 to 10.0% by weight.The oil and fat composition according to claim 1, which is a shortening type processed oil and fat. The oil and fat composition according to item 1. 5. The oil and fat composition according to claim 11, which is a margarine type processed oil and fat. 6 Base ratio of oil phase and water phase is 40:60~! 0=10
The oil and fat composition according to claim 5, which is within the range of. The oil and fat composition according to claim 1, wherein the higher fatty acid constituting the 77MII higher fatty acid is a saturated higher fatty acid.