JPS6125446A - Production of foaming shortening - Google Patents

Abstract

PURPOSE:To obtain a foaming shortening having stable foaming power under specific cooling and aging conditions, by adding and mixing a fatty acid ester, e.g. glycerol, propylene glycol or sorbitan, and lecithin with a vegetable fat or oil. CONSTITUTION:A vegetable fat of oil which is liquid at ordinary temperature is heated, and glycerol ester, propylene glycol ester and sorbitan ester of a fatty acid as an emulsifying agent and lecithin are added to the fat or oil, and dissolved therein under heating. The resultant solution is then quenched to <=5 deg.C at >=20 deg.C/min cooling rate and aged at <=5 deg.C for about >=15hr to give the aimed foaming shortening suitable for all-in-one method. The amounts of the above- mentioned emulsifying agent to be used is suitably within 1-4wt%, 9-12wt%, 0.5-2wt% and 0.3-1.0wt% range respectively based on the total shortening.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing foamable shortening suitable for producing baked confectionery using an all-in-one method.

<Conventional technology> The one-in-one method for making dough for baked confectionery by utilizing the functions of fats and oils is a method of making dough for baked confectionery by adding and mixing all the ingredients at the same time.Basically, egg protein and However, depending on the cake formulation, a foaming agent and foaming shortening are used in combination to stabilize the foaming power. Conventional foaming shortenings exhibit stable foaming power immediately after production, but their oral function is significantly reduced.

There are various manufacturing methods for foaming shortening, but one manufacturing method that aims to prevent oral functional decline is to disperse fine β-type crystals in a specific blend of fats and oils using a special method. There is known a method (Japanese Patent Application Laid-Open No. 5-124-517) for producing a fluid shortening which has excellent confectionery performance and does not undergo separation or thickening during storage. In this method, after mixing the fats and oils, the solid fat index is 5.
The oil and fat mixture is cooled for 1 hour with stirring at a cooling rate of 10° C. or less until the temperature reaches 15°C, and even after cooling is completed, the oil and fat mixture is stirred at the temperature at the end of cooling.

<Problems to be solved by the invention> However, the above method requires a special method to disperse fine β-type crystals, and also requires stirring when cooling, and further stirring is required even after cooling. It has the disadvantage that it requires a lot of time and the operation is very complicated, and it is not industrially satisfactory.

<In order to solve the problem> As a result of intensive research to maintain the foaming power of foaming shortening as stably as possible, the present invention has been developed by adding glycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester to vegetable oil. and lecithin are added and mixed to obtain foamable shortening having stable foaming power under specific cooling and aging conditions.

That is, by heating liquid vegetable oil at room temperature, adding and dissolving glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin,
After the crystal nuclei of the emulsifier have completely disappeared, the mixture is rapidly cooled and kneaded at a cooling rate of 20°C/min or more, preferably 30°C/min or more, and then aged at a temperature of 5°C or less for 15 hours or more, preferably 20 hours or more. By doing so, foamable shortening having stable foaming power is produced.

Hereinafter, the method for producing foamable shortening of the present invention will be described in detail.

The vegetable oils used in the present invention include soybean oil, corn oil,
White oils such as rapeseed oil and cottonseed oil, salad oils, blended oils of these oils, and oils and fats that are liquid at room temperature obtained by processing and fractionation.

The emulsifiers used in the present invention are glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and lecithin, and in some cases, polyglycerin condensed lysyl phosphates can also be used. The amount used is 1 to 4% by weight and 9 to 1% by weight, respectively, based on the total weight.
Suitable ranges are 2% by weight, 0.5 to 2% by weight, and 0.3 to 1.0% by weight. As lecithin, lecithin obtained from crude soybean oil or egg yolk can be used, and in addition to lecithin, similar phospholipids can also be used.

The method for dissolving the emulsifier is to first heat the oil to 70-75°C, dissolve the glycerin fatty acid ester and propylene glycol fatty acid ester, and then cool it to 60-65°C.
Sorbitan fatty acid ester and lecithin are added to completely eliminate the crystal nuclei of the emulsifier.

The cooling method involves completely dissolving the emulsifier in the oil and fat, and then rapidly cooling and kneading the mixture using a combinator or the like. The cooling rate at this time is 2
0°C/min or more, preferably 30°C/min or more, and 5°C
Cool below.

Conventional aging methods for margarine and shortening are generally carried out at temperatures as high as possible below the melting point of fats and oils, usually above 20°C, but contrary to common knowledge, the method of the present invention achieves stable aging by aging at a low temperature. This was a successful achievement of producing a shortening with foaming properties. That is, by aging at 5° C. or lower for 15 hours or more, it is possible to obtain shortening having excellent foaming power.

The present invention uses glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin as emulsifiers, and the cooling rate after dissolution is reduced to 2.
0℃/min or more, cooling product temperature 5℃ or less, aging condition 5℃
It was completed only after satisfying any of the following conditions of 15 hours or more. In particular, the aging temperature has a large effect on changes over time, and when it is higher than 5°C, the oral change in foaming properties becomes large and the foaming power decreases.

Example 1 1% by weight of glycerin monostearate and 9% by weight of propylene glycol monostearate were added to soybean white squeezed oil heated to 70 to 75°C, and the resulting solution was cooled to 60 to 65% to dissolve sorbitan monostearate 2. After adding and dissolving 1% by weight of lecithin, the solution was cooled to 50 to 55°C. Using a combinator, foamable shortening was obtained under the conditions shown in Table 1.

Table 1 Cooling Conditions Trial production samples Nll, m2, 3, and 4 were aged at 2°C for 15 hours, and then a cake dough making test was conducted using a mixer with a wire whipper according to the formulations shown in Table 2.

The test was conducted using an all-in-one method and the stirring time was 5 minutes.

The test results are shown in Table 3.

Table-2 Cake dough making test recipe-3 Cake dough specific gravity using foamable shortening Foaming shortening positive 1 and! The cake dough prototyped with 1&12 had a low specific gravity of 0.48.0.46 and was good. The cake batters trial-produced in Yo 3 and Yo 4 lacked volume. The present foamable shortening can only be manufactured under the strict manufacturing conditions of Stages 1 and 2, that is, a cooling rate of 20° C./min or more and a cooled product temperature of 5° C. or less.

Example 2 Magnet 1 was obtained under the manufacturing conditions of Example 1. After aging the foaming shortening at 2°C for 0.10, 15.24.120 hours and leaving it at room temperature (20 to 25°C) for 24 hours, cake batter was prepared in the same manner as in Example 1 using the formulation shown in Table 2. Tested (
Table 4).

Table 4: Specific Gravity of Cake Dough Using Foaming Shortening Arashi 7 to Yo 9, which had a ripening time of 15 hours or more, had lighter cake batters than Magne 5 and Magne 6. Thus, the aging time is required to be 15 hours or more.

Example 3 Foaming shortening obtained under the 1 lkl production conditions of Example 1 was heated to -20°C, 2°C, 5°C, 10°C, 20°C, and 30°C.
C for 15 hours, and a cake dough preparation test was conducted orally in the same manner as in Example 1 using the formulations shown in Table 2.

Table 5: When foaming shortening was used and the cake was not aged below 5°C, oral function was significantly reduced. When aged at 10°C or higher, within a few days,
Foaming power decreased. The foaming power became stable for the first time by aging below 5'C.

Reference Example As shown in Example 3, since differences in aging conditions have a large effect on the function of foaming shortening, we thought that the crystal structure of the foaming shortening might change with aging, so we prepared the sample of Example 3. Temperature-rising/cooling differential calorimetry (hereinafter referred to as DSC analysis) was conducted on floor 11 and room 14. In Figure 1,
The measurement results of the DSC pattern are shown. Measurement conditions are temperature increase rate 2℃/11in, % chart speed 25cm
/ll1n. As shown in FIG. 1, the product aged at 2°C had endothermic peaks at 25°C and 30°C, and the product aged at 20°C had one peak at 31.5°C. 2
In the product aged at 0°C, the endothermic peak shifted to the high temperature region compared to the product aged at 2°C, and moreover, the two peaks in the product aged at 2°C converged into one. Aging at 2°C was more effective than aging at 20°C in securing and maintaining the crystalline system of the foamable shortening in the low temperature section. It has become clear that low-temperature aging at 2° C. is extremely effective in maintaining the crystalline system of foamable shortening in the low-temperature region and stabilizing its foaming power.

<Effect of the invention> As shown in Examples 1 to 3, the oil and fat compositions were heated at 20°C/
By cooling the shortening to 5°C or less at a cooling rate of at least 5°C, the foaming property is improved, and by maintaining the aging conditions at a temperature of 5°C or less for 15 hours or more, a shortening with little change in foaming property can be obtained. Ta. Therefore, the shortening of the present invention is suitable for the all-in-one method.

[Brief explanation of drawings]

FIG. 1 shows the amount of heat absorbed by the dissolution of fats and oils using a DSC curve.

Claims (2)

[Claims] (1) When producing foaming shortening made of oil and fat that are liquid at room temperature and an emulsifier, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin are added to the oil and fat as emulsifiers, and after heating and dissolving, A method for producing foamable shortening, characterized by rapidly cooling to 5°C or less at a cooling rate of 20°C/min or more, and aging at a temperature of 5°C or less for 15 hours or more. (2) 1 to 4% by weight, 9 to 12% by weight, 0.5 to 2% by weight, and 0.3 to 1% by weight of glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin, respectively, based on the total weight. % of the foamable shortening according to claim 1.