JPS5878531A - Oil or fat composition for pie and pastry - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil and fat composition for pie, pestle, etc. It is said that fats for pies and pastries should be solid fats with plasticity that are a uniform mixture of liquid and crystalline fats, and butter has been mainly used since ancient times, and recently it has physical properties similar to butter. Processed fats and oils (such as margarine) have also been used.

(Pie, Pesce) +3- fats and oils are usually folded into dough that has been cooled to about 5-10°C. Next, the dough is shaped into a suitable shape, placed in a foil at 30-55°C for several minutes, and then baked at 200-220°C.

Processed oils and fats conventionally used for such pies and pastries are (1) sufficiently uniformly folded into the dough at a low temperature of 5 to 10°C, and have good extensibility of the dough; (2) 50 to 35 Even when tested at 10°C, the dough did not sufficiently satisfy the requirements that the fats and oils wrapped and folded into the dough would not melt and flow out, that is, that it would have shape retention.

The present inventor has created a pie that has excellent shape retention so that the dough has good extensibility when folded into the dough at a low temperature of 30%, and also prevents fats and oils from flowing out even in a baking pan at 30 to 35°C.
As a result of intensive research to develop oils and fats for IJ-
The present invention has now been completed.

The oil and fat composition for pies and pastries of the present invention has an edible oil and fat as a main component, and contains a lower fatty acid ester of sucrose higher fatty acid ester.

Sucrose higher fatty acid ester is often used as a food emulsifier, and is a mixture whose main component is a partial ester of sucrose such as mono-, di-, tri-, or tetra-ester. Its constituent fatty acids are usually natural fatty acids having 12 to 24 carbon atoms, such as lauric acid, oristic 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 better.

The lower fatty acid ester of sucrose higher fatty acid ester used in the present invention is obtained by esterifying the unreacted hydroxyl group of the sucrose higher fatty acid ester known as the above-mentioned emulsifier with a lower fatty acid. Examples of the lower fatty acids used here include acetic acid and butyric acid, but acetic acid esters (acetylated products) are the most easily available and suitable. The lower fatty acid esterification reaction may be carried out using the lower fatty acid itself, its acid anhydride or ester, or its acid halide. These lower fatty acid esters of sucrose higher fatty acid esters are known substances as described, for example, in JP-A-49-26220; It is not known to be used at all, and when making pies and pastries using it, the dough has good extensibility at low temperatures, and the fats and oils do not melt and flow out even when heated at 30°C. It was completely unknown that the layers of pies and pastries could be clearly formed and have good floating properties.

The amount of the lower fatty acid ester of sucrose higher fatty acid ester in the oil and fat composition of the present invention is 0.05
It is sufficient if the weight ratio is at least 10.0 weight ratio, and usually it is 10.0 weight ratio or less. The final appropriate amount of blending varies depending on the oil and fat used, pie, etc. It is said that the fat for pies and vestries should be a solid fat with plasticity, which is a uniform mixture of liquid and crystalline fats. If the composition of the fat mixture for pies and pastries is high in liquid fat and low in crystalline fat, it is better to increase the amount of the lower fatty acid ester of sucrose higher fatty acid ester; If there is a large amount of oil or fat, the amount of the lower fatty acid ester of sucrose higher fatty acid ester may be small.

There are no particular restrictions on the edible oils and fats that are the main components of the oil and fat composition of the present invention, including vegetable oils and fats such as soybean oil, rapeseed oil, balm oil, corn oil, M demonstration, coconut oil, and palm kernel oil; beef tallow,
Any of animal fats and oils such as lard, fish oil, whale oil, etc. can be used, and those obtained by hydrogenation treatment or transesterification of these can also be used.

8νI of the oil and fat composition for IJ is 5 to 5
5 to 40, preferably 10 to 55 to have plasticity in the temperature range of 0°C, and s near body temperature.
It is desirable that yr be 10 or less, preferably 5 or less.

The shape of the oil and fat composition of the present invention is preferably shortening or margarine as defined by the Japanese Agricultural Standards. This is because plasticity is required for fats and oils for pies and pastries), and plasticity is usually achieved by rapidly cooling and kneading the heated and melted fat composition. It is. The method for producing shortening from the oil and fat composition of the present invention is described in "Knowledge of Margarine and Shortening J.
(Revised in May 1980), page 28, there is no essential difference from the manufacturing method. That is, a lower fatty acid ester of sucrose higher fatty acid ester is dissolved in edible oil and fat by heating, followed by rapid cooling, kneading, and packaging in this order.

It is a well-known fact that rapid cooling, kneading, and gas inclusion improve the layering properties of shortening. Furthermore, the method for producing margarine from an oil and fat composition is not particularly different from the method described on page 18 of the above publication. That is, after heating and dissolving a lower fatty acid ester of sucrose fatty acid ester in edible oil and fat, an aqueous phase is added to mix and emulsify, and the mixture is rapidly cooled and kneaded to give it layering properties, and then packaged.

In the case of margarine, the weight ratio of the oil and fat phase to the aqueous phase is
A ratio of 40:60 to 1o is appropriate.

In addition to the above-mentioned essential components, the oil and fat composition of the present invention may optionally contain sucrose higher fatty acid esters that have not been converted into lower fatty acid esters, glycerin:notaka fatty acid monoester, propylene glycol higher fatty acid monoester, and sorbitan. Emulsifiers such as higher fatty acid partial esters, polyoxytyrene sorbitan higher fatty acid partial esters, and lecithin may be used in combination. In particular, when the oil and fat composition of the present invention is used as a processed oil and fat such as shortening or margarine, adding lecithin in various amounts by weight of 0.02 to 0.5 to the oil or fat will result in a shortening or margarine with a good structure. can.

In addition, if necessary, the oil and fat products of the present invention may include taste, nutrition,
In order to improve the emulsion stability of margarine, substances such as dairy products, fragrances, coloring agents, seasonings, sweeteners, sugars, salt, and thickening agents for emulsion stabilization may be added.

The present invention will be explained in more detail below with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these Examples.

Example 1 A mixed oil consisting of 70 g of hydrogenated fish oil (rising melting point 36°C), 15 g of hydrogenated fish oil (melting point rising 45° C.), and 15 g of soybean oil
0-, acetylated product (HLB less than 1) of sucrose higher fatty acid ester (higher fatty acids are mainly palmitic acid and stearic acid) 2, and soybean lecithin 0.1 KF were added, and after heating and dissolving, skim milk powder 1.4 K4 to water 16.56
The aqueous phase dissolved in the mixture was added, heated and stirred, and then rapidly cooled and kneaded to produce site margarine.

Comparative Example 1 82 Kt of mixed oil used in Example 1 and 0 soybean lecithin
．． Add I E#, heat and dissolve, then add an aqueous phase prepared by dissolving 1.4 - of skim milk powder in 16.54 of water, heat and stir, then rapidly cool.
Margarine was produced by kneading the mixture.

Comparative Example 2 Higher fatty acid monoglyceride (higher fatty acids are mainly composed of lumitic acid and stearic acid) 2~ and soybean lecithin 0.1~ were added to the mixed oil used in Example 1 from 80~, and after heating and dissolving, defatted. An aqueous phase obtained by dissolving 1.4 ml of milk powder in 16.5 ml of water was added, heated and stirred, then rapidly cooled and kneaded to produce margarine.

Comparative Example 5 Sucrose higher fatty acid ester (higher fatty acids are mainly palmitic acid and stearic acid, HLB is 1) 2- and soybean lecithin 0.1- were added to the mixed oil 80-, used in Example 1, and dissolved by heating. After that, add 1.4 bI of skim milk powder to 16.5 bI of water.
C. The dissolved aqueous phase was added, heated and dissolved, then rapidly cooled and kneaded to produce margarine.

Table 1 shows the 8F process of nine oil phases obtained by heating and dissolving an emulsifier in the mixed oil used for the margarine of Example 1 and Comparative Examples 1 to 5.

Example 1 in which an acetylated product of sucrose higher fatty acid ester was added, Comparative Example 1 with only mixed oil, and 9 comparisons in which the same amount of higher fatty acid monoglyceride as the amount of the acetylated sucrose higher fatty acid ester added in Example 1 was added to the mixed oil. There is almost no difference between Example 2 and Comparative Example 5 in which the same amount of sucrose higher fatty acid ester was added.

Test Example 1 The penetration degree of margarine of Example 1 and Comparative Examples 1 to 3 was
It was measured according to the method of MD-217.

The weight of the cone for measuring depth and penetration was 150 t.
The angle is 45@. To measure the penetration, place a beaker (diameter 551111, height 40m) containing margarine at 5℃.
Measurements were taken after standing at 30°C for 2'4 hours. The results are shown in the table-
Shown in 2.

1) As is clear from Table-2 Margarine M8TM Needlemanship Table-2, Example 1 of the present invention had a higher performance compared to Comparative Examples 1 to 5 despite the fact that there was no difference in SF workmanship in Table-1. The AaTM needle strength value at 30°C is small. That is,
It can be seen that the margarine of Example 1 has better shape retention at 50°C than the margarines of Comparative Examples 1 to 3. In other words, the margarine of Example 1 is the same as that of Comparative Example 1 even if it is wrapped in IJ- dough and placed at 30℃.
~ Compared to No. 5 margarine, it flows out of the dough even more.
, indicating that it is held as a thin layer between the fabrics.

Test Example 2 Example 1, Comparative Examples 1 to 304 types of margarine were tested in "Practical,"
Pestries were prepared and evaluated according to the method described in ``Dennis Bestries'' (written by Kazuyoshi Echigo, published by Pacers Company), page 18, ``5° Bestries Arranged by Japan LK''. The outline of the formulation and manufacturing method is as follows.

Sugar 17% Salt 　　　　　　　　　1.6 Whole egg (weight without mustard) 18m Skimmed milk powder 3 pieces Kneaded oil and fat 10 yen Fresh yeast 5 pieces Wednesday 42~asts Roll-in margarine 50 minutes How to make pastry Mixing (using cake mixer) Low speed 5 minutes, medium low speed 4 minutes all in mix Kneading temperature: 18-20℃ Cooling: Lay the dough flat and cool to -10℃ Approximately 50 minutes in the freezer Cooling. dry the surface Cover with plastic to prevent let

Folding: 3 folds Baking 3 times: 210°C for 10 minutes Four types of margarine were evaluated according to the above method and the results are shown in Table 5.

Table 3 Bestry Evaluation 1) After folding (3 folds 5 times), place in a stocker at -20°C, cool until the dough temperature reaches 5°C, pass through a sheeter, and measure the area of the dough at that time.

2) Fabric condition O at the time of extensibility measurement: Oil and fat are evenly folded into the fabric and there is no damage on the fabric surface @; Oil and fat are almost uniformly folded into the fabric and there is slight damage on the fabric surface.

Δ: There are areas where oil and fat are unevenly folded into the dough surface, and there is some p damage on the dough surface.

×: Oil and fat are unevenly folded into the surface of the fabric, resulting in a striped pattern and considerable damage to the surface of the fabric.

4) Layer formation state ○：The layers are clear both inside and outside 0 ＠；The layers of both the exterior and interior are distinct.

Δ: Excessive layers are not removed on both the exterior and interior.

×: The layers did not adhere to each other in both the exterior and the interior (Table 5, the paste made with the margarine of Example 1) It can be seen that this is better than Comparative Examples 1 to 3.

Claims (1)

[Scope of Claims] 1. An oil and fat composition for pies and vestries, which is characterized by containing an edible oil and fat as a main component and a lower fatty acid nysunalized product of sucrose higher fatty acid ester. 2. Claims in which the lower fatty acid ester is an acetylated product (1st version) Oil and fat composition view 3 The content of the lower fatty acid ester of sucrose higher fatty acid ester is 0.05 to 10. The oil and fat composition according to claim 1, which has a weight of 0. 4. The oil and fat composition according to claim 1, which is a shortening type processed oil and fat. 5. The oil and fat composition according to claim 1, which is a margarine type processed oil and fat. 6 The weight ratio of the oil and fat phase to the aqueous phase is a O: 150 to 90
:10. 7. The oil and fat composition according to claim 1, wherein the higher fatty acid constituting the sucrose higher fatty acid is a saturated fatty acid.