JPS6125335B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil-in-water emulsified fat composition. More specifically, oil-in-water type (O ₁ /W type) is obtained by emulsifying and dispersing an oil-in-water type (hereinafter referred to as O ₁ /W type) emulsion in an oil phase (hereinafter referred to as O ₂ ).
This invention relates to an emulsified oil and fat composition for confectionery and bread making that contains ascorbic acids in O ₁ , which is the innermost phase of the W/O type ₂ emulsified oil and fat composition. Potassium bromate is an oxidizing agent that has traditionally been used to improve the properties of wheat flour in confectionery and bread making, but it has been reported that potassium bromate may have an adverse effect on the human body, so it is requested that it be converted to ascorbic acids. The number of manufacturers using ascorbic acids is increasing. The main purpose of using oxidizing agents in confectionery and bread production is to
(1) Improve the mechanical resistance of the dough to facilitate process operation; (2) Increase fermentation resistance; and (3) Maximize volume without compromising the quality of the internal bread phase. There are three points. However, the effects of potassium bromate and ascorbic acids as flour improving agents are different, and there is a particularly large difference in (3). Specifically, ascorbic acids have the property of squeezing dough faster and more strongly than potassium bromate. The effect of this property on the product is manifested in the shape uniformity, volume, and internal phase of the bread, all of which are inferior to potassium bromate. Therefore, for confectionery and bread manufacturers, if they use ascorbic acids as a substitute for potassium bromate without changing the current raw materials and processes, it will be a big problem because they will not be able to obtain the same products as those made with potassium bromate. ing. As mentioned above, ascorbic acids have the property of squeezing dough faster and more strongly than potassium bromate. This is thought to be due to the fact that ascorbic acids oxidize gluten, a protein in wheat flour, more quickly than potassium bromate. Oxidation is generally said to be slow-acting. Does bread expand during baking?Ascorbic acids are usually added to flour during the work process.
This is when mixing the medium dough. Therefore, at the end of the baking process, which is before bread baking, the dough made with ascorbic acids is hard and difficult to spread, but the dough made with potassium bromate is soft and spreads well. This difference in dough condition affects the expansion of bread during baking, with bread using ascorbic acids having a smaller volume and bread using potassium bromate having a larger volume. To date, many methods have been proposed as patent applications to overcome the drawbacks of ascorbic acids. These methods can be grouped into three main groups. The first group is characterized in that ascorbic acids are used in combination with other substances when ascorbic acids are added to wheat flour, and the details are shown in Table 1.

[Table] The second group is characterized in that substances to be used in combination with ascorbic acids and ascorbic acids are formulated and added to flour, and are shown in Table 2.

【table】

[Table] The third group is characterized by coating ascorbic acids with a substance having a melting point above room temperature or encapsulating them with cyclodextrin in order to delay the oxidation of ascorbic acids to gluten.For details, see Table 3. It was shown to.

【table】

[Table] However, with the prior art shown in Tables 1 to 3, it is not possible to obtain products of the same quality as products manufactured using potassium bromate as an oxidizing agent, and even today, confectionery and bread makers are still using the products. This has become the biggest problem. Therefore, the present inventor changed the point of view from the prior art,
As a result of intensive research to produce products with the same quality as those using bromates as oxidizing agents, we unexpectedly discovered that ascorbic acids could be produced in the oil-in-water type (O ₁ /W/O _{2 )} .
The present invention was completed by discovering that it can be used in confectionery and bread making processes in addition to O ₁ , which is the innermost phase of the emulsified oil and fat composition. That is, the present invention provides an emulsified oil/fat composition for confectionery and bread making, which is an oil-in-water type emulsified oil/fat composition, which is characterized by containing ascorbic acids in the innermost phase of the oil/fat. The emulsified oil composition of the present invention may be added in the confectionery/bread making process either at the time of blending the dough for the dough in the case of the dough method or at the time of blending the dough, but preferably at the time of blending the dough by adding ordinary fats and oils. It's better. In addition, in the straight method, it is preferable to add it at the time of blending the dough. It is a normal method to add fats and oils to bread dough formulations, and since ascorbic acids are added to the emulsified fat composition of the present invention, ascorbic acids and ascorbic acid preparations are weighed as in the prior art. It also contributes to labor saving as it eliminates the additional effort required. The ascorbic acids referred to in the present invention are L-ascorbic acids, dehydro L-ascorbic acids, or salts thereof. Examples of the salt include alkali metal salts and alkaline earth metal salts. Nakachu L-
Ascorbic acid is particularly preferred. Furthermore, if necessary, ascorbic acids can be used in combination with ammonium persulfate, cystine, cysteine hydrochloride, etc. The content of ascorbic acids in the emulsified oil and fat composition is 0.001 to 5.0% by weight, preferably 0.01% by weight, taking into account the amount of ascorbic acids added to flour in the composition depending on the type of confectionery or bread and the amount of ascorbic acids added to flour.
~1% by weight is suitable. There are no particular restrictions on the edible oil used for the innermost phase oil O ₁ of the oil-in-water-type (O ₁ /W/O ₂ type) emulsified oil composition of the present invention, and soybean oil, rapeseed oil, balm oil, and corn oil can be used. , vegetable oils such as cottonseed oil, coconut oil, and balm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil can be used.
Furthermore, steam-treated and transesterified products of these can also be used. Furthermore, there are no particular restrictions on the edible fats and oils used as the outermost phase fats and oils O ₂ , and the above-mentioned fats and oils can be used. The intermediate aqueous phase W of the oil-in-water-in-water type (O ₁ /W/O ₂ type) emulsified oil and fat composition of the present invention has no particular characteristics, and it is preferable to add milk proteins mainly composed of casein. Specifically, milk casein, sodium casein, calcium zein, rennet zein,
It is better to add skim milk powder etc. In the oil-in-water-type ( _O1 /W/ _O2 type) emulsified fat composition of the present invention, the weight ratio of the innermost phase fat _O1 , the middle aqueous phase W, and the outermost phase fat _O2 is _O1 of 10 to 40. %,
Preferably, W is in the range of 10-40% and _O2 is in the range of 20-80%. It is usually advisable to add a food grade emulsifier or stabilizer to one of these phases, such as glycerin fatty acid esters, lecithin, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters or their acetylated products. can. The present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples. Example 1

【table】

[Table] 296 kg of soybean oil and 3 kg of sucrose higher fatty acid ester
After adding 1 kg of soybean lecithin and heating and dissolving at 50 to 60°C, 1 kg of L-ascorbic acid was added to prepare the innermost phase fat O ₁ having the above composition. Next, the intermediate aqueous phase W containing dissolved sodium casein and O ₁ were mixed and heated to 70°C, and passed through a homogenizer twice at 200 kg/cm ² to adjust the particle size to 1 to 2.5 μ or less. A ₁ /W emulsion was obtained. Next, the outermost phase oil O ₂ of the above composition was prepared separately.
was heated to 60°C, the above O ₁ /W emulsion was added and mixed, and then rapidly cooled and kneaded to obtain the desired L-
O ₁ / containing ascorbic acid in the innermost phase fat O ₁
A W/O type ₂ emulsified oil and fat composition was obtained. Example 2 An O ₁ /W/O ₂ type emulsified fat composition was obtained in the same manner as in Example 1 except that the innermost phase fat O ₁ of the following formulation was used instead of the innermost phase fat O ₁ of Example 1. Ta.

[Table] Comparative Example 1 O ₁ /W/O ₂ type emulsified oil composition was prepared in the same manner as in Example 1 except that the innermost phase oil O ₁ of the following formulation was used instead of the innermost phase oil O ₁ of Example 1. I got something.

【table】 Comparative example 2

【table】

[Table] The oil phase of the above formulation is heated and dissolved at 60-70℃, the aqueous phase of the above formulation in which sodium casein and L-ascorbic acid are dissolved is added, stirred and emulsified, and then rapidly cooled and kneaded to form a W/O type emulsified fat composition. I got something. Comparative example 3

[Table] A W/O emulsified oil and fat composition was obtained in the same manner as in Comparative Example 2 using the oil phase and water phase of the above formulation. Comparative Example 4 A W/O emulsified oil and fat composition was obtained in the same manner as Comparative Example 2, except that the aqueous phase of the following formulation was used instead of the aqueous phase of Comparative Example 2.

[Table] Bread was produced using the emulsified oil and fat compositions obtained in Examples 1 and 2 and Comparative Examples 1 to 4, and its performance was evaluated. The bread manufacturing raw materials and their blending ratios are shown in Table 4.

【table】

[Table] Bread was manufactured by the method shown below.
That is, after mixing the medium dough mixture in a bowl mixer for 2 minutes at low speed and 2 minutes at medium high speed, the temperature was 27.
Place in a fermentation chamber at ℃ and 75% humidity for 4 hours of fermentation. Next, put this dough that has undergone fermentation into a bowl, add the main dough mixture,
After mixing at low speed for 2 minutes, medium-high speed for 2 minutes, and high speed for 1 minute, add 5 parts of emulsified oil and fat kept at 25℃ in advance, mix for 3 minutes at medium-high speed and 1 minute at high speed, and then set the floor time at room temperature for 20 minutes. Next, cut the dough into pieces of a certain amount, take a pliers time at room temperature for 20 minutes, degas the dough with a morider, then put into a bread mold in a certain amount and place in a baking pan kept at a temperature of 38℃ and humidity of 85% for 40 minutes. After fermentation, the mixture was baked at 210°C for 35 minutes to produce a loaf of bread. The volume of the bread (one loaf) produced by this method was measured by the rapeseed substitution method. In addition, regarding the quality evaluation of the bread, sensory evaluation was performed on sudashi and shape uniformity. The results of volume and quality evaluation are shown in Table 5.

【table】

[Table] As is clear from Table 5, L-ascorbic acid was added to O ₁ , which is the innermost phase oil of an oil-in-water type (O ₁ /W/O ₂ type) emulsified oil composition, and L-ascorbic acid was added to yeast food. - The breads of Experiments No. 1 and 2 baked without ascorbic acid added potassium bromate as yeast food and had the same volume as those of Experiment No. 7 baked with conventional W/O emulsified oil and fat. We were able to produce bread of the same quality. However, the bread of Experiment No. 3 using the emulsified fat of Comparative Example 1 is almost the same as that of Experiment No. 6 using the emulsified fat of Comparative Example 4. In addition, an experiment was conducted in which the emulsified fat of Comparative Example 2, in which L-ascorbic acid was added to the aqueous phase, was used for baking.
No.4 bread is the worst. Comparative Example 3 W/O
The bread of Experiment No. 5, which was baked with L-ascorbic acid added to the oil phase of the emulsified fat, was slightly better than Experiment Nos. 3 and 6.

Claims (1)

[Scope of Claims] 1. An emulsified oil-fat composition for confectionery and bread making, characterized in that an oil-in-water-type emulsified oil-fat composition contains ascorbic acids in the innermost phase oil. 2. The emulsified oil and fat composition for confectionery and bread making according to claim 1, which contains 0.001 to 5.0% by weight of ascorbic acids.