JPS6125334B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a starch-containing food quality improver in the form of a fine powder that has excellent dispersibility in water at room temperature and good fluidity. For more details, please refer to Stearoyl Lactic Acid (SLA)
), sodium stearoyl lactate (hereinafter referred to as
A composition consisting of at least one selected from calcium stearoyl lactate (hereinafter referred to as SSL) and calcium stearoyl lactate (hereinafter referred to as CSL), glycerin mono- and di-fatty acid esters, and triglyceride is heated, melted, homogenized, and then pulverized, which makes it easy to dissolve in room-temperature water. The present invention relates to a method for producing a novel starch-containing food quality improver that is dispersed in water and has extremely good fluidity and is easy to handle. SLA, SSL, CSL and glycerin fatty acid esters have traditionally been used as starch-containing foods, especially as bread improvers, but SLA, SSL and CSL
acts primarily on the gluten in wheat flour, acting as a dough softener, and glycerin fatty acid ester acts primarily on starch, acting as a softener. These usage methods include adding it from the oil side, that is, dissolving it in shotoning, and
There is a method of adding it from the water side, that is, a method of dispersing it in water or adding it directly to the flour. However, it is a well-known fact that the former method does not fully demonstrate the performance of the improver. In the latter case, finely powdered SAL, SSL, CSL, and glycerin monofatty acid ester are directly added during fabric preparation, but the performance is insufficient because the dispersibility of each in water is insufficient. Regarding this, there are water-dispersible formulations using hydrophilic bases, and performance has been improved (for example, Japanese Patent Publication No. 44-26900), but lipophilic edible surfactants such as glycerin fatty acid esters The disadvantages are that there is a limit to the content of carbon dioxide, and that the manufacturing cost is high and the product is expensive because of the complicated process and drying process. As a preparation that has improved the above-mentioned problems, a powdered composition of a lipophilic surfactant mainly composed of CSL and glycerin fatty acid ester has been developed (Japanese Patent Publication No. 15778/1983). Although this formulation has improved water dispersibility and therefore improved performance, it has been desired to further improve dispersibility and improve fluidity. In the temperature range of 20 to 45℃, which is important during bread making,
SLA, SSL, CSL, glycerin fatty acid esters, or mixtures thereof are not uniformly dissolved in water but are dispersed non-uniformly, so an effective way to improve the dispersion state is to make them into finer powders. . However, SLA, SSL, and CSL are stringy, highly viscous liquids when melted, and are highly hygroscopic in powder form and easily lose their fluidity, so there are restrictions on compositions containing them. It was hot. That is, when the composition is heated and melted,
The amount of SLA, SSL, and CSL was limited to less than 50% of the composition, and there was a restriction that it could not be pulverized. The present inventors conducted intensive studies to solve the above drawbacks, and as a result, the combination of triglyceride was
The inventors have discovered that compositions consisting of SLA, SSL, CSL and glycerin fatty acid esters are highly effective in improving the performance and physical properties of powders, leading to the present invention. In other words, the quality improver according to the method of the present invention can be used for SAL, SSL, CSL.
It is a formulation that solves all of the above-mentioned problems of formulations of glycerin fatty acid ester and glycerin fatty acid ester.It is a fine powder with good fluidity and is easy to handle. It is designed to act extremely effectively and improve bread-making properties. Furthermore, since the composition of the quality improver according to the present invention can be varied over a wide range, it can be used for starch-containing foods such as wheat flour of various qualities or for various types of bread. In the present invention, a composition consisting of 15% to 80% of at least one selected from SLA, SSL, and CSL, 80% to 15% of glycerin mono- and difatty acid ester, and 5% to 25% of triglyceride is heated, melted, homogenized, and then sprayed. It is characterized by cooling or pulverizing to form a fine powder, thereby achieving the intended purpose. In the method of the present invention, triglyceride lowers the viscosity and stringiness of the stock solution, i.e., the heated melt, and further improves the physical properties of the finely powdered preparation and is effective in reducing hygroscopicity and caking property. Therefore, it is possible to formulate an extremely fine powder formulation, and its performance is dramatically improved. Triglyceride has a low viscosity when dissolved and has optimal compatibility with SLA, SSL, CSL and glycerin fatty acid ester in the composition, so it is difficult to cool and solidify. , each component forms an extremely fine single crystal. Refinement of the single crystal that forms powder particles has the same performance improvement effect as refinement of the powder particles themselves, and
Contributes to improving powder quality. In addition to triglycerides, natural waxes such as beeswax, carnapa wax, and rice bran wax can also be used, but their physical properties are insufficiently compatible with SLA, SSL, CSL, and glycerin fatty acid esters, and their effects are not comparable to that of triglycerides. On the other hand, analysis by differential calorimeter and X-ray diffraction shows that the crystalline state of the quality improver according to the present invention is a eutectic state, and it has been confirmed that the glycerin fatty acid ester exists in the highly hydrophilic α-type crystal. There is.
Furthermore, according to observation using an electron microscope and a polarizing microscope, the unit crystals are extremely fine and have a size of 0.01 to 0.1 μm. Therefore, when the quality improver according to the present invention is added at the time of fabric preparation, it is quickly and uniformly mixed due to its good fluidity and fine particle size, and is well dispersed in water due to the hydrophilicity of the glycerin fatty acid ester. First, SLA, SSL, and CSL act efficiently on the dough and break out of the powder. Finally, in the porous powder, glycerin fatty acid ester acts efficiently on starch. The remaining triglycerides combine with the shotoning. Thus, the quality improver according to the present invention fully exhibits its effects as a dough conditioner and a softener. The triglyceride in the present invention has 12 or more carbon atoms.
It is a natural or synthetic oil whose main constituent fatty acids are 22 saturated fatty acids, and its iodine value is 30 or less, and 10 or less is optimal. Natural fats and oils include hydrogenated beef tallow, hydrogenated lard, hydrogenated fish oil, hydrogenated chicken fat, hydrogenated palm oil, hydrogenated soybean oil, hydrogenated coconut oil, and hydrogenated rapeseed oil, and these can be used alone or in combination of two or more. Triglycerides suitable for the purposes of the present invention have a melting point of 45°C or higher, preferably 50°C.
Good results can be obtained at temperatures above ℃. If the amount of triglyceride exceeds 25%, the performance of the composition will deteriorate and the emulsifier content will decrease, making it uneconomical. The addition of triglyceride is effective from 5%, and in practice it is preferably in the range of 10 to 20%. Commercially available SLA, SSL, and CSL can be used, and the appropriate amount is 15 to 80%.
If it is less than %, it will lead to unstable performance and insufficient effectiveness of the dosing agent. If it exceeds 80%, it becomes difficult to powder, and physical properties such as fluidity and anti-caking properties of the formulation powder deteriorate.
Furthermore, the texture becomes worse. Please note that SLA, SSL and
The amount of CSL is 15-80% but preferably 25-70%
Good range. Glycerin mono- and di-fatty acid esters can be used as reaction products or distilled products, but those with a purity of 90% or more are preferred. The fatty acid composition may be mainly composed of saturated fatty acids having 12 to 22 carbon atoms, but the iodine value of the glycerin fatty acid ester must be 30% or less due to performance and powder quality issues. The amount of glycerin mono- and di-fatty acid ester is limited by the amount of the other two components and must be 80% or less, and from the viewpoint of anti-aging performance, 15% or more is appropriate, but preferably 70 to 25%. Good range. The crystalline form of the preparation obtained by the method of the present invention is stable and the turmeric dispersion effect is sufficient. As described above, if the ratio of SLA, SSL, and CSL to glycerin fatty acid ester is extremely biased to one side, not only will the effects of small amounts of ingredients become smaller, but also
Since there is a limit to the miniaturization of the unit crystals of each component, water dispersibility is rapidly impaired. Furthermore, in yarns with an extremely high proportion of glycerin fatty acid ester, crystal type transition of the glycerin fatty acid ester occurs, changes in the crystalline arrangement of the preparation are observed, and the water dispersibility gradually deteriorates, which is disadvantageous. The spray cooling method is most suitable and easy for powdering in the method of the present invention, but a pulverization method is also possible. However, in the case of pulverization, low-temperature pulverization is required depending on the composition. The finer the particle size of the powder, the better the performance, but it is usually
A medium diameter range of 80 to 120 meshes is sufficient. In addition to SLA, SSL, CSL, glycerin fatty acid ester, triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, It is also possible to add one or more types of soap within a range of 20% or less. Within this range, performance and physical properties will not be impaired. The emulsifier composition according to the invention can be added directly to starch-containing foods or mixes to improve the quality of starch foods. In actual foods, it exhibits excellent effects in breads, cakes, hot cakes, noodles, cutlets, seafood and livestock paste products, and the aforementioned mixes. Furthermore, since it is effective when mixed with water, it has been found to be effective against oil and fat and water-based foods, protein foods, etc. The emulsifier composition according to the present invention can be used not only in water-based systems but also in oil-based systems. When used, the composition produced by the method of the present invention exhibits sufficient effects on starch-containing foods in the range of 0.1 to 3%. Next, the details of the present invention will be explained with reference to Examples and Test Examples, but the present invention is not limited thereto. Example 1 Palm stearin fatty acid monoglyceride (distilled product, purity 95%, iodine value 24) 54%, CSL 30%,
A composition consisting of 6% SLA and 10% extremely hard palm oil was heated to melt and homogenized, then spray cooled to obtain a medium diameter
A fine powder formulation of 80-100 meshes was obtained. The obtained preparation had good powder fluidity and excellent moisture content. Table 1 shows the bread making test. Example 2 Beef tallow hydrogenated oil fatty acid monoglyceride (distilled product,
Purity 96.4%, iodine value 1.4) 30%, CSL 30%,
SSL30%, palm oil slightly hydrogenated oil (iodine value 20)
A composition consisting of 10% was heated, melted and homogenized, and then spray cooled to obtain a fine powder preparation with a median diameter of about 80 meshes. The obtained preparation had good powder fluidity and extremely good water dispersibility. Table 1 for bread making test
It was shown to. Example 3 Soybean hydrogenated fat and oil fatty acid monoglyceride (distilled product, purity 96.7%, iodine value 1.2) 50%, CSL40
% and 10% beef tallow hydrogenated oil was heated, melted, homogenized, and spray cooled to obtain a fine powder preparation with a median diameter of 100 to 120 mesh. The powder of the obtained preparation had extremely good fluidity and water dispersibility. For comparison, fine powders of each of the above monoglyceride, CSL and hydrogenated oil were prepared and mixed and blended in the above ratios. Table 1 shows the bread making test. Example 4 Hydrogenated soybean oil Fatty acid mono- and diglycerides (reactant product, purity 51.3%, iodine value 0.6), CSL and hydrogenated soybean oil were used to prepare products of the present invention and comparative products having the compositions shown in Table 2 using the method of Example 1. Prepared according to. The product of the present invention was easy to formulate, had good powder fluidity, and had excellent performance, whereas the comparative product was difficult to powder and had poor powder quality or insufficient performance. The results are shown in Table 2. Test method Bread was made using the medium dough method. Mixing ratio

【table】

【table】 manufacturing standards

[Table] Manufactured to have a constant value.
Method for measuring anti-aging effect: Leave the baked bread at 20℃, take 5 sample pieces of 1.5cm thick and 5cm square from the center of the bread, and use a texturer meter (plunger 5cmφ, 10cm flat plate, clearance 5mm, low speed, voltage). 2V).

[Table] From the results, the composition of the present invention exhibited extremely superior effects in terms of dough condition, bread volume, bread internal phase, and antiaging effect compared to the powder-mixed comparative example.

[Table] From the results, the composition obtained according to the present invention showed superior results in all respects compared to the comparative example.

Claims (1)

[Claims] 1. A composition consisting of 15 to 80% of at least one selected from stearoyl lactic acid, sodium stearoyl lactate, and calcium stearoyl lactate, 80 to 15% of glycerin mono- and difatty acid ester, and 5 to 25% of triglyceride was melted and homogenized. A method for producing a novel starch-containing food quality improver that has good fluidity, is easy to handle, and is dispersible in water at room temperature, by subsequently pulverizing it by a method such as spray cooling.