JPS5959145A - Emulsified oil or fat composition for cake - Google Patents

Abstract

PURPOSE:To obtain an emulsified oil or fat composition having excellent properties for cake preparation, by adding a specific amount of an emulsifier such as glycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc., a phosphoric acid salt, an organic acid, etc. to a mixture of an oil or fat, water, and a saccharide. CONSTITUTION:100pts.wt. of a mixture composed of 30-70pts.wt. of an edible oil or fat such as rapeseed oil, corn oil, etc. and 70-30pts.wt. of water and succharides, is compounded with a specific amount of an emulsifier comprising 3-10pts.wt. of a glycerol fatty acid ester, 3-10pts.wt. of a sorbitan fatty acid ester, 0-4pts.wt. of a propylene glycol fatty acid ester, 2-5pts.wt. of a sucrose fatty acid ester, and 0.5-2pts.wt. of lecithin. The mixture is further mixed with one or more phosphoric acid salts, organic acids and organic acid salts to adjust the pH of the mixture at 4.5-6.5. A composition having excellent beatability, texture uniformity, palatability, etc. can be prepared by this process irrespective of the freshness of the egg.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an emulsion type oil and fat composition for cakes, and more particularly to an emulsion type oil and fat composition for cakes suitable for cakes using eggs.

Generally, there are two types of oil and fat compositions for cakes containing an emulsifier: a shortening type consisting of an oil phase and an emulsifier, and an emulsifying type consisting of an oil phase, an aqueous phase, and an emulsifier. The former is used for cakes with a heavy texture that contain a lot of fat and oil, while the latter is used for cakes that are light in texture and mainly have foaming properties. Both types of oil and fat compositions for cakes are devised to fully utilize the characteristics of the emulsifier, such as emulsifying properties, foaming properties, and starch complex-forming ability.

Eggs are an indispensable ingredient for making cakes, and have functions such as quaternization, trapping air, and forming a bubble film when making cake batter, and forming a cake skeleton when baking cake batter.

However, when eggs are frozen or thawed, their freshness decreases and the egg protein denatures, which reduces the bubble film stability and emulsion stability of the cake batter, resulting in the formation of cores in the cake obtained by baking the batter. In confectionery methods that involve whipping or whipping together, when using eggs whose freshness has decreased, the eggs should be heated at 30°C.
Various efforts have been made to improve the confectionery properties of eggs and obtain cakes of a certain quality by adding eggs heated to ~40°C, citric acid, vinegar, etc. These require considerable skill.

Nowadays, more emphasis is placed on workability so that anyone can easily do it in a certain way, rather than on skill, so the addition of acidic agents as described above is no longer done depending on the freshness of the eggs. For this reason, there is a drawback that the volume and uniformity of texture of the cake obtained by completely baking the dough are significantly reduced.

This is a serious problem in mass production as it causes loss of cake.

The present inventor has completed the present invention by discovering a combination of emulsifiers with good emulsification stability in order to obtain a dough with good emulsifying properties and aspiration stability regardless of whether the eggs are fresh or frozen. be.

That is, the present invention uses 3 to 10 parts by weight of glycerin fatty acid ester and 3 to 10 parts by weight of sorbitan fatty acid ester as an emulsifier to 100 parts by weight of the total amount of 30 to 70 parts by weight of edible oil and fat and 70 to 30 parts by weight of water and carbohydrates. Part by weight, 1 type or 2 or more types of propylene glycol has a 19PH of 4
The present invention provides an emulsified oil and fat composition for cakes, which is characterized in that it has a molecular weight of 5 to 65.

Edible oils and fats used in the present invention include vegetable liquid oils such as rapeseed oil, corn oil, soybean oil, and cottonseed oil, animal oils such as liver fat, beef tallow, and fish oil, vegetable solid oils, hydrogenated oils of the above animal and vegetable oils, and fractionated oils. It is oil, transesterified oil, butter, or a mixture of the above-mentioned fats and oils, and the blending amount thereof is 30 to 70 parts by weight.

The amount of water and carbohydrate used in the present invention is 70 to 30 parts by weight, and the total amount including the edible oil and fat is 100 parts by weight. The weight ratio of water and carbohydrates is preferably in the range of 3:1 to 1:2, and carbohydrates include sugar alcohols such as sorbitol, mannitol, and xylitol, and polysaccharides and monosaccharides such as sucrose, glucose, fructose, and lactose. Can be used. In addition, polyhydric alcohols such as glycerin and propylene glycol can also be added.

In the present invention, the pH of the emulsified oil and fat composition is 4.5 to 4.5.
65, phosphates such as dibasic sodium phosphate and sodium hexametaphosphate, organic acids such as citric acid, succinic acid, lactic acid, tartaric acid, acetic acid, and stearic acid, or one of these organic acid salts. Seeds or two or more types are used, but the amount is usually 1% by weight or less of the entire composition, and is used by adding it to water and carbohydrates in advance.

The glycerin fatty acid ester used as an emulsifier in the present invention has a monoester content of 70% by weight or more and has a carbon number of C1.
It is an ester of one or more saturated fatty acids of □ to C24), and preferably contains 60% or more of stearic acid monoester.

If the stearic acid monoester content is less than 60% by weight, foaming properties and emulsion stability will be significantly reduced. Sorbitan fatty acid ester is a saturated fatty acid ester consisting of one or more types having carbon numbers of 0□2 to C24, and has a carbon number of 0. , HV is 2
50-37. , O is preferably 300+ 5- to 330. Propylene glycol fatty acid ester has a monoester content of 80% by weight or more and has 0 carbon atoms.
It is an ester of saturated fatty acids consisting of one or more types of 1□ to C24. Sucrose fatty acid ester has carbon number C
It is an ester of saturated fatty acids consisting of one or more of I2 to C14, and those with high HLB are recommended.
If B is less than 3, emulsifiers should be used in combination and the amount of each emulsifier added should be within the following range in order to obtain a good product without separation. That is, 3 to 10 parts by weight of glycerin fatty acid ester and 1 part by weight of 3 to 10 parts by weight of sorbitan fatty acid ester will result in reeds, and if the amount of each added is less than 3 parts by weight, confectionery performance such as emulsifying property and foaming property will be completely inadequate. . Also, the amount of lecithin added is 05~
2 parts by weight, and the amount of the 6-sugar fatty acid ester added is 2 to 5 parts by weight, but if these amounts are less than the above, a good product condition cannot be obtained. If the amount of each of glycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester added is too large, the foaming power will be too large and the texture will be too fine. Confectionery performance deteriorates, such as the texture becoming sticky. If the amount of lecithin added is too large, the lecithin odor will become strong, which is not preferable.

The amount of propylene glycol fatty acid ester added is 0 to 4.
By weight, this emulsifying power is a little lower than other emulsifiers, but the amount of liquid egg in the confectionery formulation is 130% compared to soft flour.
When the oil phase of the dough or oil/fat composition for cake is contained in an amount of 50 parts by weight or more, the emulsion stability of the dough is excellent and the texture of the cake is increased.

It is something.

The emulsified oil and fat composition for cakes of the present invention has excellent confectionery performance such as foamability of dough, volume of baking, uniformity of texture, and texture, regardless of the freshness of eggs or frozen eggs. This is especially effective when producing cakes with a large amount of eggs.

Therefore, work efficiency can be improved in a confectionery factory, and high-quality cakes can be stably obtained.

Examples of the present invention are shown below.

Example 1 5 kg of glycerin monostearate, 5 kg of sorbitan stearate L (OHV 320), 3 kg of propylene glycol monostearate, and 1 kg of lecithin were added to sokg of white pressed rapeseed oil heated at 80°C by VC.
was added and dissolved. This was mixed with 25 kg of water, 25 kg of 70% sorbitol aqueous solution, 9 stearic acid sucrose ester (HL
B7) 120g of 9% citric acid and 260# of dibasic sodium phosphate were dissolved in 4 and added to the aqueous phase at 60°C.
The mixture was stirred at 0 rpm for 30 minutes to uniformly emulsify. Thereafter, this emulsion was cooled to 35° C. to form an emulsified fat composition of the present invention. Obtained.

The PH of the composition was 58.

Example 2 50 yu of soybean oil heated to 80°C, lard xoky, 7 kg of glycerin monostearate, 4 kg of sorbitan stearate (n HV 298), and: z
0.75 kg of Chin was added and dissolved. Add this to 15kg of water
, 25 kg of 70% sorbitol aqueous solution, sucrose stearate (HLn9)3. skg, acetic acid 3(ill
/ was added to the aqueous phase at 60° C. while stirring at 25 rpm, and the mixture was stirred for 30 minutes to uniformly emulsify. Thereafter, this emulsion was cooled to 35° C. to obtain an emulsified oil and fat composition of the present invention. The pH of the composition was 46.

Comparative Example An emulsified oil and fat composition was obtained in the same manner as in Example 1 except that citric acid and dibasic sodium phosphate were removed from the composition. The pH of the composition was 6.8.

Table 1 shows the results of comparing the confectionery performance of the emulsified oil and fat compositions for cakes obtained in Example 1.2 and Comparative Example using the following confectionery formulations and confectionery production methods.

<Confectionery combination> Light flour t rOop top White
sugar 1600# liquid egg
2000# syrup
400 I baking powder
171 Water 600I Emulsified oil and fat composition 5001 However, the following eggs and frozen eggs (frozen at -30°C for 4 weeks and then thawed at 5°C) with different freshness and fiPH were used.

A: Fresh eggs (PH7,6) B: Old eggs (PH9,2) C: Frozen eggs (PH7,8) <Confectionery method> 20-coat vertical cake mixer, wire whipper
The mixture was mixed at high speed (3oorpm) for 4 minutes. Weighed the obtained dough into a No. 7 round baking mold of 650# and baked it immediately at 170"C to 180℃ -10-, and left it for 60 minutes and then baked it at the same temperature. Two batches were prepared. went.

According to Table 1, the cakes of the examples were almost unaffected by the freshness of the eggs and the frozen eggs, and all good cakes were obtained, whereas the comparative examples were good for fresh eggs A, but It can be seen that B and C are inferior, and the influence of eggs is greater.

That is, in the comparative example, after leaving eggs B1C, the cake VOL was as low as 4.2->3.9.38, and the dough consistency was 9.8 x 103→&8 x 103.
It has changed significantly to 75×103.

It is clear that the product of the present invention whose pH has been adjusted as described above reinforces the confectionery properties of eggs, which were insufficient with emulsifiers alone, and that good cakes can always be stably obtained.

Patent applicant Nippon Oil & Fats Co., Ltd. 13- Procedural amendment (voluntary) December 3, 1980 Director General of the Patent Office Kazuo Sugi (Examiner of the Patent Office) 1 Indication of case Patent Application No. 169830 of 1982 2 Name of the invention: Emulsified oil and fat composition for cakes 3 Relationship to the case of the person making the amendment Patent applicant: 1-10-1 Yurakucho, Chiyoda-ku, Tokyo (434) Teruji Ogawa, representative of Nippon Oil & Fats Co., Ltd. Subject of the amendment Detailed Description of the Invention Column 5 of the Specification Contents of the Amendment 1) On page 6 of the specification, line 5, "~C□4" is changed to "~C24".

2) On page 8 of the specification, line 3, "Yakiri" has been changed to "Yakiage".

More than that

Claims (1)

[Claims] For a total of 100 parts by weight of 30 to 70 parts by weight of edible fats and oils and 70 to 30 parts by weight of water and carbohydrates, 3 to 10 parts by weight of glycerin fatty acid ester, 3 to 10 parts by weight of sorbitan fatty acid ester, and 45 parts by weight of H are used as emulsifiers. An emulsified oil and fat composition for cakes, characterized in that the oil and fat composition is adjusted to 65 to 65.