JPS5998651A - Fluid shortening for confectionery - Google Patents

Abstract

PURPOSE:To obtain a shortening, having improved fluidity even at low temperatures below room temperature, and prepared by incorporating specific amounts of propylene glycol ester of a fatty acid, lecithin, sucrose ester of a fatty acid and glycerol ester of fatty acid to a fat or oil which is liquid at ordinary temperature. CONSTITUTION:A shortening obtained by incorporating 100pts.wt. fat or oil, e.g. soybean oil, corn oil, rapeseed oil or olive oil, etc. which is liquid at ordinary temperature with 4-16pts.wt. propylene glycol ester of a fatty acid, 0.01- 2pts.wt. lecithin, 0.01-2pts.wt. sucroes ester of a fatty acid and 0.01-6pts.wt. glycerol ester of a fatty acid as emulsifying agents. The total amount of the above-mentioned emulsifying agents is 8-18pts.wt. based on 100pts.wt. fat or oil. The fluid shortening exhibits improved fluidity even at low temperatures and further shows improved performance, e.g. dispersibility in a dough or uniformity of texture, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fluid shortening for confectionery that has good fluidity even at low temperatures below room temperature and has excellent confectionery performance.

In general, when making cakes, unique types of fats and oils such as margarine, plastic shortening, fluid shortening, and liquid oil are used to give the cake its texture, improve flavor, and extend the shelf life of the cake. used in These confectionery methods include the sugar batter method, the after-oil method, and the all-in mix method, but they vary depending on the type of fat and oil and the confectionery method, and the characteristics of the cake obtained even if the confectionery composition is the same ( There is a big difference in texture, texture, etc.) and workability during confectionery.

Recently, confectionery factories have begun to use continuous cake mixers using the all-in mix method to make cake batter, and have begun to place particular emphasis on workability during confectionery.

For this reason, in confectionery factories, there is a need for oils and fats for confectionery that are easy to transport, volume, and disperse into cakes, as well as have excellent emulsifying and foaming properties, and fluid shortenings are often used. .

However, conventional fluid shortening is made by mixing solid fat with liquid oil in order to maintain a fluid state and stabilize the product state so that there is no solid-liquid separation. A large amount was included. Therefore, conventional fluid shortenings mainly contain lipophilic emulsifiers and have poor emulsifying power for cake batters containing 30% or more of water, resulting in a marked decrease in the stability of the batter. Therefore, all books have had to compensate for the lack of emulsifying power by using continuous or foaming oils and fats that require emulsifying power.

As a result of intensive research to obtain confectionery fats and oils that do not have the above-mentioned drawbacks, the present inventors have found that only liquid oils are used as fats and oils,
The present invention was completed by discovering that a fluid shortening formulated by combining a specific lipophilic emulsifier and a hydrophilic emulsifier exhibits good workability and confectionery performance in the confectionery process.

That is, the present invention uses 4 to 16 parts by weight of globylene glycol fat 11/j Hx stellate, 0.01 to 2 parts by weight of lecithin, and 0.01 to 2 parts by weight of sucrose fatty acid ester to 100 parts by weight of fat and oil that is liquid at room temperature. The present invention provides a slurry-like shortening for confectionery, which contains 1 part of fi M and 0.01 to 6 parts by weight of glycerin fatty acid ester, and the total amount of the emulsifier is 8 to 18 parts by weight.

The fats and oils that are liquid at room temperature used in the present invention are liquid oils with an iodine value of 100 or more, and solid fats should not be added because they reduce the emulsifier activity (C) and impair fluidity at low temperatures.

Examples of liquid oils include soybean oil, cottonseed oil, corn oil, rapeseed oil, olive oil, and safflower oil.

The emulsifier used in the present invention is propylene glycol fatty acid ester, lecithin, sucrose fatty acid ester, and glycerin fatty acid ester, and the blending amount of each component is within the range described above, and the total amount is 8 to 100 parts by weight of fat and oil. It is 18 parts by weight. If the amount of the emulsifier is less than 8 parts by weight, sufficient confectionery performance will not be obtained, and if it exceeds 18 parts by weight, the fluidity of the fluid shortening will deteriorate.

The various fatty acid esters used in emulsifiers are mainly composed of monoesters and diesters, and their fatty acid compositions are all saturated fatty acids 'i: 9° or higher, and contain 85 fatty acids with 16 to 22 carbon atoms. It contains M% or more. If the unsaturated fatty acid content exceeds 10% by weight, it is undesirable because it causes an antifoaming effect during baking of the cake, resulting in the formation of coarse bubbles or cores, and a reduction in the volume of the crumbled cake. Furthermore, if there are many fatty acids with a small number of carbon atoms, the foaming properties will be poor and the flavor of the resulting cake will be degraded.

In the present invention, as glycerin fatty acid ester (
Glycerin fatty acid mono- and diesters, degree of polymerization 2~
It is also possible to use a mixture of 10 polyglycerin fats and monos.

The fluid shortening for confectionery of the present invention comprises the above-mentioned fats and oils.
VC! 71. The curing agent is uniformly dissolved or dispersed according to the 191 formula. At this time, when the sucrose fatty acid ester with a high HLB is mixed and melted with lecithin or other emulsifier and then added, mWT is uniformly and quickly added to the fat.
or can be dispersed.

The fluid shortening for confectionery of the present invention has good fluidity at low temperatures and contains an optimal emulsifier, so it does not require the use of foaming agents or foaming fats and oils, except when making cakes. However, it exhibits excellent confectionery performance in terms of dispersibility in the dough, air bubbles in the dough, baked volume, uniformity of texture, and texture.

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

Examples and Comparative Examples are shown below, and the effects of the present invention will be concretely demonstrated by comparing their confectionery performances.

Example 1 0.5 PI (35% propylene glycol monostearate, 35% propylene glycol monostearate, 0.5% PI) was dissolved in 50% corn oil heated to 65°C.

Add to this lecithin IK9. Sucrose stearate (HLB7
) 0.5 kg and polyglyceride ketearate (average degree of polymerization 3) ZOK9 were mixed and melted at 65°C and then added. Thereafter, using a combinator, the mixture was rapidly cooled and kneaded to 18°C to obtain a fluid shortening of the present invention.

The obtained fluid shortening was tested for product condition and confectionery performance. The results are shown in Table 1.

Example 2 Soybean oil heated to 65°C 50%! 9 to propylene glycol monostearate 5.0 to 9. Chrycerin monostearate 0.25 K9 was dissolved. This has a cash register of 65
It was added after mixing and melting at °C. Thereafter, the mixture was rapidly cooled and kneaded to 20°C using a combinator to obtain a product.

Table 1 shows the results of testing in the same manner as in Example 1.

Example 3 Propylene glycol monostearate λ OK 9.9 in rapeseed oil heated to 65°C. Glopyrene glycol monopalmitate 1.0 K9, lecithin 00
5~. Sucrose beef tallow, extremely hardened fatty acid ester (HLBI)
)0.05? Then, 9 was uniformly dissolved in polyglyceride V4 alate (average degree of polymerization 2) of 1.5. Thereafter, the mixture was rapidly cooled and kneaded to 17°C using a combinator to obtain a product.

The results were tested in the same manner as in Example 1. P:2il - Shown in Table 1.

Comparative Example 1 A shortening was produced in the same manner as in Example 1 except that only propylene glycol fatty acid ester was used among the emulsifiers in Example 1, and tested in the same manner. The results are shown in Table 1.

Comparative Example 2 Noyotoning was produced in the same manner as in Example 2, except that only propylene glycol monostearate and glycerin monostearate among the emulsifiers in Example 2 were used, and tested in the same manner. The results are shown in Table 1.

<Product condition> After being aged at 20°C for 3 days after production, the product was stored in a refrigerator at 4°C, and the viscosity was measured to check for fluidity.

Confectionery performance> A dough was made using the following confectionery formulation and confectionery conditions, and the resulting dough was weighed into a No. 7 round baking mold and baked at 180°C.

・Confectionery-containing thin cutlery 100 (parts by weight) diwhite sugar
l 00 liquid egg
100 Baking powder 1 Water 25 Fluid baking powder 30 e Confectionery conditions A dough was prepared using a continuous cake mixer as follows.

・Pre-mixing All ingredients were mixed at high speed for 90 seconds using the all-in mix method using a 50-coat vertical cake mixer to thoroughly mix all ingredients.

・Continuous cake mixer conditions Air pressure 6 Immediately/C, # Pump 25ypm Low Ku 12Orpm Fabric pressure Z sM/c+4 Air flow hT1.5t/m - The dough specific gravity of the obtained dough was determined from the following formula.

・Cake specific volume was determined from the following formula.

As is clear from Table 1, all of the products of Examples had good fluidity at low temperatures, good product condition, and good confectionery performance, so that good plump cakes without a core were obtained.

Furthermore, when baking the dough after leaving it for 1 hour, the specific volume of the cake in the comparative example decreases considerably, but in the example, a cake with almost no difference from that immediately after baking is obtained, indicating that the stability of the dough is excellent. It can be seen that the patent applicant Nippon Oil & Fats Co., Ltd.

Claims (1)

[Claims] Per 100 parts by weight of fats and oils that are liquid at room temperature, 4 to 1 fiii parts of propylene glycol fat ty + ester, 1 to 2 M parts of lecithin O, I +, 00 parts of sucrose fatty acid ester
1 to 2 parts by weight and glycerin fatty acid ester 001 to
6 parts by weight, and the total amount of the emulsifier is 8 to 8 parts by weight.
Fluid shortening for confectionery, which is 18 Shigei 111.