JPS5911142A - Roll-in margarine - Google Patents

Abstract

PURPOSE:To prepare a margarine, having a strong springiness and extensibility, and used for a food, e.g. a pie or Danish pastry, by incorporating an acetylated monoglyceride having an acetylation degree within a specific range in a specific amount with the margarine. CONSTITUTION:A roll-in margarine obtained by incorporating an acetylated monoglyceride having 40-55% acetylation degree with an acetylated monoglyceride having 65-95% acetylation degree to give 55-65% total acetylation degree in combination, and incorporating 0.5-8wt% resultant acetylated monoglyceride with a composition consisting of the fat or oil, water and another additive as the ordinary roll-in margarine. The margarine is prepared by methods, e.g. using a continuous closed type quenching kneading apparatus, cleaning drum- ''Komplector'', etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a roll-in margarine that has excellent spreadability at low temperatures and has strong "firmness."

Roll-in margarine is a type of margarine used specifically for baking foods such as pies or Danish pastries, which are made by baking multiple layers of flour dough and fat. The physical properties required for roll-in marcarin include, first of all, good spreadability when wrapped in wheat flour dough and rolled.

Margarine with good spreadability is wrapped in flour dough and rolled.
By repeatedly folding, folding, and rolling (hereinafter referred to as folding the marcarin into the dough), the shimmering material is thinly stretched and a good surface layer is formed in the dough, but when the spreadability is poor. In most cases, the marcarin layer is only partially formed, or the marcarin breaks and remains in lumps in the dough. In such a case, the volume, layer state, and texture of the baked product will be poor.

Along with spreadability, another important property required for roll-in margarine is that the margarine should have a strong "firmness", meaning that during the folding of the margarine into the dough, the margarine should not become too soft, but should have just the right amount of elasticity. It is important to maintain a certain level of hardness. Ideally, the margarine should always have the same hardness as the dough during the folding operation and be spread together with the dough, resulting in the best layered state of the final dough. If the margarine is weak, it will soften during the folding process and the formed layer of margarine will collapse.
After baking, the volume, layer condition, and texture of the product will be poor.

The above two properties required for roll-in margarine, namely "spreadability" and "strength", are essentially contradictory, and achieving both these two properties requires the following:
Technically difficult. In other words, in order to impart sufficient spreadability to marcarin, it is necessary to soften the hardness of marcarin (referred to as its consistency), but softening the consistency necessarily means that the marcarin becomes more susceptible to folding. It reduces the stiffness of Markarin when subjected to twisting. In order to maintain the performance of margarine over a particularly wide temperature range, it is necessary to have good spreadability even at low temperatures, and the margarine must be strong at high temperatures.It is even more difficult to satisfy both of these requirements. Ru.

Roll-in margarine's "spreadability" and rlFl! In order to satisfy the requirements of ``strength'', many studies have been conducted on the combination of oil and oil, the formulation of auxiliary raw materials such as emulsifiers, and manufacturing methods.

Regarding emulsifiers, it has been known that adding diacetylated monoglycerides to spreadable marcarins does not improve the spreadability at low temperatures. However, when acetylated monoglyceride is added to roll-in margarine, a phenomenon peculiar to the addition of acetylated monoglyceride is that the condition of the dough after folding the margarine is poor, the dough becomes stiff immediately after rolling the dough, and the dough temperature rises. The dough tends to become sticky.

The present invention - In order to improve the above-mentioned drawbacks of acetylated monoglycerides, we have further investigated the use of various types of acetylated monoglycerides and their combinations, and as a result, we have found that the acetylation rate falls within a specific range. We have discovered that the spreadability of roll-in marcarin can be greatly improved without adversely affecting certain acetylation,
The present invention has been completed.

That is, one aspect of the present invention relates to a roll-in macarin containing an acetylated monoglyceride.

The acetylated monoglyceride used in the present invention is obtained by acetylating two unesterified OH groups of a glycerin heptanofatty acid ester (monoglyceride), and is a mixture of a monoacetylated product and a diacetylated product. Its constituent fatty acids are mainly composed of saturated fatty acids having 16 to 22 carbon atoms, and those containing mainly stearic acid are generally commercially available.

Acetylated monoglycerides are distinguished by the overall ratio of OH groups to acetyl groups, and this ratio is referred to as the acetylation rate. The acetylated monoglyceride used in the present invention has an acetylation rate in the range of 55 to 65%, that is, O
The ratio of H group and acetyl group is OH group/acetyl group = 45
It is preferable to use one in the range of 155 to 35/65.

More preferably, one with an acetylation rate of 40 to 55% and one with an acetylation rate of 655.95% are used in combination so that the overall acetylation rate is 55 to 65%.

If the overall acetylation rate is higher than 65%, the spreadability is good, but if the condition of the fabric is poor and it is sticky, and conversely, if the acetylation rate is lower than 55%, the spreadability is poor. Also, the condition of the fabric is poor. Further, acetylated monoglycerides with a low acetylation rate of 40% or more have a large proportion of monoglycerides without acetyl groups, so their use is not preferred.

The amount of acetylated monoglyceride is 0.5% of the total amount.
It is preferable to have a grain content of ~80% by weight. If the amount is less than 0.5% by weight, the spreadability improvement effect will be insufficient, and if it exceeds 80% by weight, the condition of the dough will deteriorate.

In the present invention, as components other than acetylated monocryceride, fats and oils, water, and other additives are used in combination as in the case of ordinary roll-in margarine. The oils used include natural animal and vegetable oils, their hydrogenated oils, fractionated oils, and transesterified oils.

The ratio of fats and oils is preferably 70% or more based on the total amount. Normally, the ratio of fats and oils is 7 according to the JA3 standard.
It is used at 5 to 80% by weight (8th class margarine) or 80% by weight or more (A class margarine).

Water is used in an amount of 30% by weight or more based on the total amount.

It is also possible to use shortening type roll-in fats and oils that do not contain water.

As components other than fats and oils and water, emulsifiers, salt, milk components, organic acids, other water-soluble components, fragrances, etc. can be used as necessary.

Markarin can be manufactured using either a continuous closed type rapid cooling and kneading device such as a high-pressure humbinator, or a method that performs cooling and kneading separately such as a cooling drum/combre lifter system. be.

The roll-in margarine of the present invention containing acetylated monoglyceride has better spreadability at low temperatures under extreme pressure than conventional products that do not contain acetylated monoglyceride, and also has the "firmness" of marcarin. Are better. Furthermore, when this margarine was folded into the dough, the condition of the dough was good, with no stickiness or shrinkage observed.

Examples of the roll-in margarine according to the present invention will be shown below, and the effects of the present invention will be explained in detail using comparative examples such as those in which no acetylated monoglyceride is used.

Example-1 Silolein macarin was manufactured using the following formulation and manufacturing method.

Physical properties and performance tests were conducted on roll-in macarins when the overall acetylation rate (hereinafter referred to as average acetylation rate) was changed by changing the blending ratio of acetylated monoglycerides A and B. . The results are shown in Table-1.

(Composition) Hydrogenated fish oil Melting point 43℃ 4000 parts by weight Hydrogenated fish oil 〃 36℃ 1ooo z Beef tallow 4000 #Rapese oil 2000 #Glycerin monostearate 20 l Soybean lecithin
20 lβ-carotene 0
．． 21 Butterfly t<-101 Skimmed milk powder 200 #Water
4000 Proposal 1 Acetylated monoglyceride A: Acetylated monoglyceride obtained by acetylating stearic acid monoglyceride to achieve an acetylation rate of 68%. Rairyo acetylated monoglyceride B; Acetylated monoglyceride obtained by acetylating stearic acid monoglyceride to an acetylation rate of 50%. Monoglyceride (manufacturing method) (Violet) Mix two types of hydrogenated fish oil, beef tallow, and rapeseed oil,
completely dissolved.

(The oil phase of 21T11 was cooled to 6()°C, and β-carotene and butter flavor were dissolved.

(8) After completely dispersing skim milk powder in water, it was heated to 60°C.

(41 (While stirring the oil phase of 11, the aqueous phase of (8) was added, and stirring was continued for 1° to perform preliminary emulsification.

(51) The emulsion of 41 was rapidly cooled and kneaded in a test high-pressure combinator to produce margarine. The combinator passed the product from the cooling unit to the resting tube.

(6) The product that came out of the resting tube was formed into a sheet, packaged, and tempered in a refrigerator (5 to 10°C) for one day.

(Physical properties and performance test) Consistency was measured using a core meter with a cone angle of 30
This is the penetration level at 1231f. Waso Fukuchi → Ning is 8,, T, Height, on (J
, Am., Oilchem.

Soc,, vo142. A1.927 (1965)
') is the value measured using the method.

The performance test was conducted by making a pie prototype. The spreadability was evaluated by tensing the marcarin at temperatures of 10-C, xsC, and 20C, and then examining the spread of the marcarin when wrapped in pie dough. Evaluations of dough condition, pie float, and layer condition were made when margarine was folded at 20°C.

In Table 1, °C, A1 is the conventional roll-in 7-carisyl without using any acetylated monoglyceride;
It has good spreadability at 10°C to 15°C, but poor spreadability at 10 to 15°C. On the other hand, Breads 2 to A7 all contain acetylated monoglycerides at 25% of the oil/fat ratio (2.02% of the total amount).
%) and has improved spreadability compared to Mul. However, since the acetyl ratio of acetylated monoglyceride in Bread 2 and A3 is lower than 55%, the spreadability is slightly inferior to Bread 4 to Bread 7.

A4, edition 5, with an acetylation rate in the range of 55 to 65%,
A2 with an acetylation rate of 55% or less; A7 with an acetylation rate of 65% or more; the dough is sticky and stiff, and the dough is in poor condition. be. In addition, the acetylation rate is within the range of the present invention, 4 and 5.56, has good properties, and at the same time, the waist of marcarin is surprisingly strong, and the balance is 9. Tayuka turns out to be Tamarkarin.

Example-2 The average acetylation rate of acetylated monoglyceride was 608
%, and the test was conducted by changing the blending ratio as shown in Table 2. The compositions of acetylated monoglycerides A, B and other ingredients, as well as the manufacturing method, are the same as in Example-1.

Table 2 shows the blending ratio of acetylated monoglyceride and the test results. Evaluations in consistency, work softening rate, and performance tests were conducted in the same manner as in Example-1.

In Table 2, A8 had poor spreadability, and &13 had a large deterioration in the dough condition, the pie was floating, and the layer condition was also poor.

9 to 12, whose blending ratio is within the range of the present invention, have ductility;
It was found that the waist, dough condition, and pie condition were all good.

Example-3 Roll-in marcarine was manufactured by disembarking the formulation.

(Composition) Hydrogenated soybean oil Melting point 40"0 8000 parts by weight Hydrogenated rapeseed oil 1 37T; 400 (1# Balm oil 6000 1 Rapeseed oil 2000 1 Acetylated monoglyceride C" 200 1B
"" 400 ・β-Carotene o2#Butterfly t<-H)p Salt 100 1
Skimmed milk powder 300 1 Water 4000 #Boat Acetylated monoglyceride C: Monoglyceride whose main component is valmitic acid is acetylated to give an acetylation rate of 90%.

Original acetylated monocryceride B: The average acetylation rate of the acetylated monocryceride according to this formulation is 6A%.

The manufacturing method and performance test were conducted in the same manner as in Example 1. The roll-in margarine produced in this way had good spreadability in the temperature range of 10 to 20°C.

(Composition) Beef tallow 500 parts by weight Fish oil Hydrogenated oil Melting point 36℃ 8000 1 Milk fat
3000 y rapeseed oil 1000 g stearic acid monoglyceride Zoo z acetylated monocryceride D" 500 #β-carotene
02゜Butter flavor
10.

Salt 100ii Skimmed milk powder 300 N Water 4000 # Plan Acetylated monoglyceride D: Stearic acid monoglyceride was acetylated to give an acetylation rate of 60% The production method was the same as in Example 1. The roll-in marcarin produced in this way had good ductility in the temperature range of 10 to 20°C. As a result of the pie trial production, the dough condition, pie floating, layer condition, and texture were good.

Patent applicant: NOF Corporation procedure neifi shoyo September 1057 611 Commissioner of the Patent Office Mr. Saito Wakasugi (Patent Office Examiner) 1. Indication of the case 1981 Patent Application No. 118650 2 Name of the invention roll-in margarine 3 Person making the amendment Relationship to the case Patent applicant 1-10-1-5 Yurakucho, Chiyoda-ku, Tokyo Target of correction Detailed description of the invention in the specification 6 Contents of amendment 2) On page 12 of the specification, line 2, "Ratio" is changed to "Ratio."

3) In the fourth line from the bottom of page 17 of the specification, "Stearic acid monoglyceride 100J has been changed to "Stearic acid monoglyceride 201J.

205-

Claims (1)

[Scope of Claims] 1. Roll-in margarine containing an acetylated monoglyceride. 2. A roll-in margarine containing 0.5 to 80% by weight of an acetylated monoglyceride with an acetylation rate of 55 to 65%. Roll-in margarine 3 described: Acetylated monoglyceride with an acetylation rate of 40 to 55% and acetylated monoglyceride with an acetylation rate of 65 to 95%, and an acetylation rate of 55 to 65 as a whole.
% of the roll-in marcarin according to claim 1 or 2.