JPS60110238A - Oils and fats composition of baumkuchen - 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 a fat and oil for Baumkuchen that is suitable for mass production of Palmkuchen.

Since Palmkuchen uses a very high proportion of fats and oils in its confectionery formulation, the quality of the product is greatly influenced by how evenly and stably the fats and oils are emulsified into the dough. Traditionally, in order to uniformly emulsify fats and oils, dough was made by thoroughly mixing plastic fats and oils (butter, margarine, shortening) with sugar, and then adding eggs, flour, etc. one after another and mixing. It required a lot of skill and a lot of time. Moreover, the process of manufacturing Palmkuchen involves repeatedly dipping the baked Palmkuchen into dough and baking it again, so the dough is kept at high temperatures for a long time. Under such harsh conditions, the water-emulsified state of the dough obtained by the conventional method 1 becomes unstable, and the oil and fat in the dough separates, defoaming occurs, and the viscosity of the dough changes, resulting in palmkuchen failure. The workmanship tends to vary, making it unsuitable for mass production.

Therefore, attempts have been made to use confectionery foaming agents and fluid shortenings in order to resolve the lack of emulsifying power during mass production, shorten dough manufacturing time, and streamline operations. H. Confectionery foaming agents are mixtures of emulsifiers such as propylene glycol fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, and lecithin with sorbitol and fats and oils, and are used to strengthen emulsifying power.

Fluid shortening is a liquid oil that is fluid at room temperature, and some contain the above-mentioned emulsifiers.

However, in the production of palmkuchen, fats and oils have a direct and significant effect on the physical properties of palmkuchen (hardness, elasticity, texture, etc.), so the entire amount of fats and oils is removed during packaging and distribution. It becomes easily damaged and the product value decreases significantly.

In order to improve this drawback, at present, plastic oils and fats are used in combination with fluid showing, or plastic oils and fats are heated and melted.

However, even with these methods, it is difficult to obtain a good palmkuchen dough using an all-in mix method or a mass production method using a continuous cake mixer.

In other words, glycerin monostearate, which exhibits particularly excellent performance in emulsifying dough, tends to reduce the specific gravity of dough when using fats and oils melted in a heating bath using the all-in mix method.
This tendency becomes even more pronounced when an emulsifier such as propylene glycol monostearate is added to the fats and oils that are heated and melted. If the specific gravity of the dough is too light (called too thick), each layer of the palmkuchen will become too thick, each layer will not form a concentric circle, and the layers will tend to separate when baking a large palmkuchen with a large number of layers. Unfavorable phenomena such as a spongy texture and rapid aging occur.

If the mixing time is shortened to prevent the above-mentioned excessive consistency, the emulsification will be insufficient, and on the other hand, if the mixing time is increased to ensure sufficient emulsification, the consistency will be too high, making it difficult to obtain high-quality Palmkuchen.

As a result of extensive research in order to obtain oils and fats for palmkuchen that are suitable for the flame production method, the inventors of the present invention discovered that by adding a specific emulsifier to the oils and fats, they were able to suppress excessive heat melting during heating and melting. The present invention was achieved based on the discovery that good workability and confectionery performance can be obtained even with the method.

The object of the present invention is to provide an oil and fat composition for palmkuchen, which contains one or more types in a total amount of 0.5 to 6% by weight.

The fats and oils used in the present invention are edible animal fats and fats or vegetable fats, such as pork tallow, beef tallow, fish oil, rapeseed oil, palm oil, soybean oil, cottonseed oil, corn oil, and rice oil. There are processed oils and fats such as hydrogenated oil and transesterified oil. Among the above-mentioned fats and oils, fats and oils that are plastic at room temperature are particularly preferred, but they can also be mixed with liquid oils.

Among the emulsifiers used in the present invention, the average degree of polymerization of glycerin in the polyglycerin fatty acid ester is 2 to 8, particularly preferably 2 to 4. The number of carbon atoms in fatty acids is 12 to 20, and those with around 18 carbon atoms include diphosphoric acid, lactic acid, succinic acid, and tartaric acid, and it is particularly preferable to use them in combination with milk ester.

In the present invention, the total amount of the above-mentioned emulsifier to oil and fat is 0.5 to 61! The amount of L is q. If the blending amount is less than 0.5% by weight, the emulsifying power is insufficient and a good dough for palmkuchen cannot be obtained, and if the blending amount exceeds 6% by weight, the effect will not increase much and it will be useless.

The palmkuchen oil and fat composition of the present invention may further contain glycerin fatty acid monoester, propylene glycol fatty acid monoester, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, etc. in order to reinforce the emulsifying power. There is no problem in using it in combination with a commercially available foaming agent for confectionery.

1. Since the oil and fat composition for palmkuchen of the present invention contains the above-mentioned specific emulsifier, it has good emulsifying properties and favorable confectionery properties of a plastic oil and fat, and suppresses excessive stiffness during heating and melting. Palmkuchen with excellent physical properties can always be obtained even in a mass production method using an all-in mix method or a continuous cake mixer.

The present invention will be explained below using examples and application examples.

Example L So Kg of rapeseed hydrogenated oil (melting point 36°C) is heated to 65°C and added with 1 g of glycerol succinic monostearate.
．． 5 Kp and glycerin monostearate 0.5 K9 were added and dissolved to obtain an oil and fat composition.

Example 2 25 kg of 91 soybean oil was added to 25 kg of palm oil (melting point 35°C).
Heated to 5°C, and added 1.6 kg of polyglycerin condensed lysyllate (average degree of polymerization of glycerin is 4) and 1.6 kg of sucrose stearate (HL B 1 ). OKP was added and dissolved to obtain an oil and fat composition.

Example: Heating palm oil (melting point 35°C) at 50° to 65°,
To this, 1.5 kg of polyglycerol tristearate (average degree of polymerization of glycerin is 3) and 1.011 y of glycerol lactic acid monostearate were added and dissolved to obtain an oil and fat composition.

Heated rapeseed hardened oil (melting point 36°C) soxp to 65°C, and added polyglycerin trister 7ate (average degree of polymerization of glycerin 7) o, sKp, lecithin 0.5g, propylene glycol monostearate. 0.5 K9 was added and dissolved to obtain an oil and fat composition.

Application Examples Oil and fat compositions obtained in Examples 1 to 4 and Comparative Example 1 [Commercially available highly emulsifying fluid shortening (rapeseed oil 90% by weight, propylene glycol monostearate 7% by weight,
Glycerin monostearate 3% by weight)], Comparative Example 2 [
A palmkuchen baking test was conducted using hydrogenated rapeseed oil (melting point: 36°C) in the following manner, and the performance of each was compared.

All fats and oils were used after being heated and melted at 65°C.

[Confectionery combination] [l] Oil $fLFkv t o o o.

Sugar 1700 Liquid Egg 2150 Flour 1200 Cornstarch 250 Baking Powder 10 Syrup 120 Water 400 Note: In the case of Example 2.4 and Comparative Example 2, a commercially available confectionery foaming agent (mainly containing glycerin monostearate) was used. Furthermore, 1507' was blended.

[Dough manufacturing method]

The dough was made using the all-in mix method in a 20-foot vertical cake mixer.

■ All materials were mixed at low speed (150 r, p, m,) for 30 seconds.

(2) Next, mixing was performed at high speed (300 r, p, m,) for 5 minutes.

[Firing method]

Using a Palmkuchen baking machine (for 12 baking rods), 18 layers were baked under the following conditions.

Diameter of core rod: 7c11L Baking time: 30 minutes Heat source: Gas [Results] The results of the Palmkuchen baking test are shown in Table 11C. All of the products of the present invention have a better quality of palmkuchen than the comparative products. In particular, when compared with fluid shortening, it had almost the same performance in terms of emulsifying dough, but it was still too soft for baked goods.
However, there is a major drawback that the texture deteriorates after one month.
It was confirmed that the product of the present invention exhibited excellent performance.

Claims (1)

[Claims] 211! An oil and fat composition for palmkuchen comprising a total of 0.5 to 6% by weight of the above.