JPS59143550A - Fat and oil composition - Google Patents

Abstract

PURPOSE:A fat and oil composition capable of raising egg absorbing properties and improving workability of blending process of fats and oils with wheat flour, obtained by adding a sucrose fatty acid ester having a low HLB and a monofatty acid ester of propylene glycol to fats and oils. CONSTITUTION:Fats and oils are blended with (A) a sucrose fatty acid ester having <=6 HLB and (B) a monofatty acid ester of propylene glycol wherein a fatty acid residue constituting the ester is >=18C unsaturated fatty acid or >=16C saturated fatty acid residue (e.g., residue of behenic acid or linoleic acid), to give a fat and oil composition. Egg absorbing properties are extremely improved by adding both the A and B components to the fats and oils, emulsified fats and oils using the fats and oils have extremely improved stability, and workability of blending process of fats and oils with wheat flour is improved. This composition is useful as fats and oils for blending in preparation of bread as well as a raw material for confectionary such as cake, biscuit, etc.

Description

[Detailed Description of the Invention] The present invention features oil and fat compositions! Regarding the proboscis, for more details, please refer to the fats and oils)
The present invention relates to an oil and fat composition having excellent absorbency and containing a sucrose fatty acid ester having an iLB of 6 or less and a propylene glycol monofatty acid ester.

In recent years, cakes and biscuits that use flour, oil, rabbit, etc. have become more luxurious or diversified. One way to achieve this goal is to increase the proportion of eggs added. However, increasing the blending ratio of eggs has the disadvantage that the eggs are not evenly dispersed and separate. These shortcomings occur in the sugar batter method, in which flour is added after eggs are added to a mixture of fats and oils and sugar, and in the flour batter method, in which a mixture of eggs and sugar is added to a mixture of fats, oils and flour, and there is an immediate solution. is desired.

The ability to uniformly disperse eggs in a mixed system of flour, oil, etc. is unique to fats and oils. A lot of research has been done focusing on the fact that fats and oils have a functional part that uniformly disperses rabbits and has egg-sucking properties, but no technology has yet been developed to achieve a sufficient effect.

Under these circumstances, the inventors of the present invention have carried out intensive research on oils and fats that have good egg absorption properties, and have recently discovered that by adding sucrose fatty acid esters and propylene glycol monofatty acid esters with an HLB of 6 or less to oils and fats, egg absorption properties can be improved. The present inventors have completed the present invention by discovering that the stability of the emulsified oil using the ocular oil and fat is significantly improved, and the workability of the process of mixing with wheat flour is improved.

That is, the present invention contains a sucrose fatty acid ester with an HLB of 6 or less and a fatty acid residue constituting the ester with a carbon number of 1 in fats and oils.
The present invention provides an oil and fat composition characterized by containing a monofatty acid ester of propylene glycol which is an unsaturated fatty acid residue having 8 or more carbon atoms or a saturated fatty acid residue having 16 or more carbon atoms.

The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, and include other fats and oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil, and palm kernel oil, beef tallow, pork tallow, etc. ,
Fish fat, milk fat 1. Any animal fat or oil such as whale oil can be used.

Furthermore, those obtained by hydrogenating these oils and fats and transesterifying them can also be used.

The sucrose fatty acid ester used in the present invention has HLB 6
Any of the following is suitable without any particular limitation, but lower fatty acid esters of sucrose higher fatty acid esters having an HLB of less than 1 are particularly optimal. Sucrose higher fatty acid ester is often used as an emulsifier for negative products, and is a mixture containing partial esters such as mono-, di-, tri-, and tetra-esters of sucrose as a main component. The constituent fatty acids are usually natural fatty acids having 12 to 24 carbon atoms, such as lauric acid, myristic acid, valmitic acid, stearic acid, oleic acid, and behenic acid. Although unsaturated higher fatty acids are effective for the purpose of the present invention,
Saturated fatty acid esters are better.

The lower fatty acid ester of sucrose higher fatty acid ester preferably 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 lower fatty acids used here include acetic acid and butyric acid, but esterified products (acetylated products) of vinegar are most easily available and suitable. The lower fatty acid esterification reaction may be carried out by using the lower fatty acid itself, or by using its acid anhydride, ester, or acid logenide. These lower fatty acid esters of sucrose higher fatty acid esters are known substances as described in, for example, Japanese Patent Application Laid-open No. 49-26220.

The fatty acid residue of the propylene glycol monofatty acid ester used in the present invention is selected from the fatty acid group of unsaturated fatty acids having 18 or more carbon atoms or saturated fatty acids having 16 or more carbon atoms, and among these fatty acids, Arachidonic acid, behenic acid, lignoceric acid, oleic acid, linoleic acid, lylinic acid, erucic acid, ceracoleic acid, valmitic acid, stearic acid and the like are preferred, among which behenic acid is most suitable.

Sucrose fatty acid esters and propylene glycol monofatty acid esters with HLB of 6 or less are found in oils and fats in amounts ranging from 0.05 to
5.0 weight factor (hereinafter abbreviated as "chi") preferably o,
i~2.0 h is added. If the ratio is less than 0.05, the effect of addition is insufficient, and even if it exceeds 5.0, the effect is already saturated, making it uneconomical to mix for this purpose.

Therefore, the content of both sucrose fatty acid ester and propylene glycol monofatty acid ester in oil and fat is 0.1
~10.0 section.

The oil and fat composition of the present invention may be of a shortening type, but by further mixing and emulsifying it with aqueous phase components to form an emulsified oil and fat composition, workability is improved, uniform kneading is possible, and the egg absorption effect is maximized. can.

The shape of the emulsified oil/fat composition is not particularly limited and may be either an oil-in-water type or a water-in-oil type emulsified oil/fat composition. Preferably, a water-in-oil emulsion type is preferred for the purpose of preventing microbial contamination.

In the case of a shortening type oil composition that is immiscible with water, the oil and fat composition of the present invention can be prepared by mixing the oil and fat with a sucrose fatty acid ester having an HLB of 6 or less and a propylene glycol monofatty acid ester under heating conditions, and then rapidly cooling and kneading the mixture. When preparing a composition, an aqueous phase containing known components and an oil phase containing a sucrose fatty acid ester and a propylene glycol monofatty acid ester with an HLB of 6 or less are mixed under heating, and then rapidly cooled and combined with mD to obtain plasticity. Manufactured by a method of holding.

When preparing an emulsified oil and fat composition, the weight ratio of the oil and fat phase to the aqueous phase is 4.
A preferable range is 0:60 to 90:10.

In addition to the above-mentioned essential components, the oil and fat composition of the present invention may optionally contain glycerin fatty acid monoester, sorbitan fatty acid partial ester, polyoxyethylene sorbitan fatty acid partial ester, lecithin, and saturated fatty acids having 4 to 14 carbon atoms. Emulsifiers such as glopylene glycol heptanofatty acid esters consisting of fatty acids and sucrose fatty acid esters having an HLB of more than 6 may be used in combination.

In particular, when the oil and fat composition of the present invention is made into an emulsified oil and fat composition such as shortening or margarine, when lecithin is added in an amount of about 0.02 to 0.5 weight percent to the oil and fat,
A shortening or emulsified fat composition with good texture can be produced.

In addition, if necessary, the oil and fat products of the present invention may include taste, nutrition,
Dairy products,
Substances such as fragrances, layer colorants, seasonings, raw materials, sugars, salt, and emulsion-stabilizing pastes may be added.

The oil and fat composition of the present invention thus produced can be used for cakes,
By using it as a raw material for confectionery such as biscuits, it can impart excellent absorbency to the dough.In addition, it can also be used as a fat for kneading pear bread by taking advantage of the stability of the emulsified oil composition. Various other uses can be considered.

The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to these Examples.

In the same example, "person in charge" refers to the person in charge of weight unless otherwise specified.

Example 1 Hardened fish oil (rising melting point 65°C) 50'1. 79.8 kg of mixed oil consisting of 50 g of beef tallow and 20% white soybean oil, sucrose higher fatty acid ester (fatty acid composition is 301 g of palmitic acid)
Stearin lli 70%) acetylated product (HL
B Less than 1) Add 9f to IKg and propylene glycol monobehenic acid ester IKp and 0.2 soybean lecithin, heat and dissolve, then skim milk powder 1. An aqueous phase in which QK9 was dissolved in water at 17 KpK was added, heated and stirred, and then rapidly cooled and kneaded to produce margarine.

Example 2 The same sucrose higher fatty acid ester acetylated product (E(LB 1-5) IKt, propylene glycol monobehenate ester used in Example 1) was added to the mixed oil 77.6 used in Example 1. IKF, 2 kg of sorbitan fatty acid partial ester (fatty acid composition: 50% palmitic acid, 70% stearic acid) and 0.4 kg of soybean lecithin were added, and after heating and dissolving, the aqueous phase was prepared by dissolving 1.Q kg of skim milk powder in 17~ of water. In addition, margarine was produced by heating, stirring, and quenching.

Comparative Example 1 To the mixed oil 80.8V4 used in Example 1, 1 odor of the acetylated product of sucrose higher fatty acid ester used in Example 1 and 0.2~ of soybean lecithin were added, and after heating and dissolving, skim milk powder was added. Pour the aqueous phase in which 1.0 floor was dissolved in 17Kf of water,
After heating and stirring, the mixture was rapidly cooled and combined to produce margarine.

Comparative Example 2 Mixing used in Example 1/113B0.8 to 9 to propylene glycol monobehenate IKf,! : Add 0.2 Kf of dog bean lecithin, heat and dissolve, then add 1.0 kg of skim milk powder.
An aqueous phase in which OKg was dissolved in 17kg of water was added, heated and stirred, then rapidly cooled and kneaded to produce margarine.

Comparative Example 3 To the mixed oil 79.6 K used in Example 1+ll 1, 2.0~2.0 Kf of glycerin fatty acid monoester (fatty acid composition: 60% palmitic acid, 70% stearic acid) and 0.4 Kf of soybean lecithin were added and dissolved by heating. After that, skim milk powder 1. QKp
An aqueous phase obtained by dissolving 4 parts in 17 parts of water was added, and after heating and stirring, the mixture was rapidly cooled and kneaded to produce margarine.

Test 1 (Sugar Batter Method) The sugar batter method is a common method in which fats and oils are creamed, sugar is added to make it creamy, eggs are added to make it creamy, and flour is added (Western Confectionery Textbook). Theory and practice of confectionery - Ps2*55s Takebayashiya Ekosha, published by Shibata Homare store).

In the above method, the egg-absorbing ability of fats and oils is tested by adding eggs little by little to creamy fats and oils and sugar, and checking the amount until the eggs separate, to find out the amount of egg absorption of fats and oils. Specifically, using a Hobart mixer, first put 200 F of margarine in a bowl, add 200 F of pig iron and sand, which had been lightly mixed using a Peter, and mix until the specific volume becomes 0.8. Next, gradually add 150v of the whole egg mixture, stirred until homogeneous, and stir for 2 minutes after addition. If it does not separate at this point, gradually add the whole egg gsay and stir for 2 minutes after addition. If the mixture does not separate, gradually add the whole egg solution IQf next time, and stir for 2 minutes after addition. Thereafter, if the eggs are not separated, whole egg fluid IQf is gradually added and the total amount of eggs up to just before separation is taken as the amount of sucked eggs.

Table 1 shows the results of the egg sucking amount evaluated by the above method for the margarines produced in Example 1.2 and Comparative Examples 1 to 5.

Table 1 As is clear from Table 1, the egg absorption amount of the oil and fat compositions of Examples 1 and 2 containing the acetylated product of sucrose higher fatty acid ester and propylene glycol monobehenate ester was the same as that of Comparative Examples 1 to 5. It was clearly more than the oil and fat composition.

Claims (1)

[Claims] 1 In fats and oils, a 7-yosaccharide fatty acid ester with an HLB of 6 or less, and a monofatty acid ester of propylene glycol in which the fatty acid residue constituting the ester is an unsaturated fatty acid with a carbon number of 18 or more or a saturated fatty acid residue with a carbon number of 16 or more. An oil and fat composition characterized by containing.