JPS6125447A - Processed fat or oil food composition and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled food composition having remarkable action such as prevention of oil off, improvement in operability and appearance of bread, etc., by using a specific amount of a specific emulsifying agent in a confectionary bread dough in a high compounding ratio in producing the processed food. CONSTITUTION:The desired titlted processed food composition contains 1-8wt% sorbitan ester of a fatty acid and/or sucrose ester of a fatty acid as an emulsifying agent. Secondly, the compsition consists of a liquid phase part and an aqueous phase part, and is obtained by adding 1-8wt% sorbitan ester and/or sucrose ester of a fatty acid as an emulsifying agent. Thirdly, a method for adding and mixing the sorbitan ester, sucrose ester of a fatty acid or a mixture thereof as the emulsifying agent with the oil phase part, and mixing the resultant mixture with the aqueous phase part. The content of the emulsifying agent is within 1-8wt% range and the more preferably within 2-4wt% range.

Description

Detailed Description of the Invention "Field of Industrial Application" The present invention relates to a processed oil and fat food composition suitable for kneading into sweet bread dough, etc., and a method for producing the same, and more specifically, it relates to a processed oil and fat food composition suitable for kneading into sweet bread dough and a method for producing the same. The present invention relates to an oil-and-fat processed food composition that has remarkable effects on mixing, preventing oil-off of dough, improving workability, improving volume performance and soft feel of bread, and improving anti-aging properties, and a method for producing the same.

``Prior Art'' ``Problems to be Solved by the Invention In recent years, bread has become more diversified and a large number of breads are being produced.However, recently there has been a particularly high-end demand in the field of sweet bread. It's increasing.

These are generally referred to as European sweet breads, and generally 25-50% margarine is added to the dough. Since the amount of margarine added is large compared to 10 to 20% by weight of ordinary sweet bread, oil-off occurs during the manufacturing process from dough making to baking, which not only deteriorates workability but also reduces the quality of the finished product after baking. The condition of the bread also lacked volume,
The bread is not soft, has a poor browning color, has poor texture and flavor, and has poor commercial value.

"Means for Solving the Problems" As a result of intensive studies in an attempt to solve the problems faced by European sweet breads as described above, the present inventors found that they can be obtained by using a specific emulsifier when manufacturing processed foods. The present inventors have discovered that a processed oil and fat food composition that achieves the intended purpose, and have completed the present invention.

That is, the first aspect of the present invention includes an oil and fat processed food composition containing 1 to 8% by weight of sorbitan fatty acid ester and/or sucrose fatty acid ester as an emulsifier, and the second aspect of the present invention includes an oil phase and an aqueous phase. When producing an oil and fat processed food composition comprising: The third aspect of the present invention is a method for producing a composition, in which 1 to 8 weight of sorbitan fatty acid ester and/or sucrose fatty acid ester are added as an emulsifier to fat and oil when producing an oil and fat processed food composition consisting of an oil phase containing an emulsifier. The subject matter is a method for producing an oil and fat processed food composition characterized by adding and mixing %.

The processed oil and fat food composition of the present invention contains a sorbitan fatty acid ester, a sucrose fatty acid ester, or a mixture thereof as an emulsifier. The content of these emulsifiers is in the range of 1 to 8% by weight, more preferably in the range of 2 to 4% by weight. If the content is less than IIi%, the effect of preventing odor-off during the preparation of bread dough will not be sufficient, workability will be poor, and furthermore, the properties of the obtained bread will be significantly inferior. On the other hand, 8
If the weight percentage is exceeded, the taste of the emulsifier will appear in the fat-processed food composition, and the resulting bread will have a strong taste and will not melt in the mouth.
The product value becomes inferior.

The method for producing the processed oil and fat food composition of the present invention will be described. One of the preferred methods is to add and mix the emulsifier of the present invention to an oil phase and then mix it with an aqueous phase. That is, for the oil phase, put the fat into an emulsification tank, heat and maintain it at 60 to 70°C, stir it, and add an emulsifier made of sorbitan fatty acid ester and/or sucrose fatty acid ester, flavoring agent, fragrance, etc. to make it uniform. dissolve in As the fats and oils, vegetable oils, animal fats, hydrogenated oils thereof, refined oils, refined deodorized oils, rhumnis oils, fractionated oils, etc. can be used alone or in coarse form.

If necessary, other permitted emulsifiers such as lecithin, polyglycerin condensed lysyl inate, etc. may be added as long as the purpose of the present invention is not impaired.

In order to further enhance the anti-aging effect of bread, it is also a preferred embodiment to use a saturated monoglyceride in a range of 1 to 5 percent. As a flavoring agent, a flavor to obtain a desired flavor, such as habata flavor, milk flavor, vanilla flavor, etc., may be added as necessary. These flavors are heat resistant (approximately 180
~200°C), water-soluble fragrances are preferably added to the aqueous phase. Seasoning agents are added as needed to suit the desired flavor. In addition, colorants, vitamins, and other various additives may be added.

A water phase is added to the oil phase while stirring to form a water-in-oil emulsion. For the aqueous phase, water, milk, whole milk powder, skim milk powder, fermented milk products, acids, flavor salts, etc. are added as appropriate. The obtained water-in-oil emulsion is sterilized using a high-temperature sterilizer such as a plate-type sterilizer, and then rapidly cooled and kneaded using a kneading machine such as a combinator, votator, or part-effecter to obtain an oil-fat processed food composition.

Another method is to heat and dissolve fats and oils, add the emulsifier of the present invention, add and dissolve fragrances, colorants, etc. as necessary, and then sterilize with a high temperature sterilizer such as a plate type sterilizer, and then sterilize with a nitrogen gas sterilizer. 10 to 20 cc/100 g of the mixture is sealed and rapidly cooled and kneaded using a kneading machine such as a combinator or a votator to obtain an oil-fat processed composition.

In the above method, HLB is 8 or less, more preferably HL
It is preferable to use a sucrose fatty acid ester of B6 or lower in terms of compatibility with fats and oils.

Although preferred methods are listed below, the method for producing the composition of the present invention is not limited to these, and may be produced by other methods.

The present invention will be explained in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited by these in any way.

Example 1 Hydrogenated cottonseed oil (M, P 32°C) 50% by weight, hydrogenated fish oil (
M, P28℃) 20! 80.57% by weight of oil and fat consisting of 30% by weight of rapeseed oil was dissolved by heating at 60°C and converted into an emulsifier to form sorbitan fatty acid ester (monostearate).
1.5% by weight, sucrose fatty acid ester (HLB=2)2.
0% by weight, butter flavor as flavoring 0.02% by weight
, [beta]-carotene O, OO] was added as a colorant to form an oil phase.

While stirring this oil phase, 14.279% by weight of water, 0.8% by weight of water, 0.8% by weight of skim milk powder, and 0.03% by weight of milk flavor were added as an aqueous phase to form a water-in-oil emulsion. and sterilized using a plate-type sterilizer. The mixture was then rapidly cooled and kneaded through a votator to obtain margarine.

Example 2 Hydrogenated fish oil (M, P29°C) 55% by weight, palm fractionated hydrogenated oil (M, P30°C) 15% by weight, hydrogenated corn oil (M,
75.81% by weight of fats and oils consisting of 15% by weight (P32°C) and 15% by weight of soybean oil were heated and dissolved and stirred at 60°C, and 3.0% by weight of sucrose fatty acid ester (HLB=1) as an emulsifier was added.
1.5% by weight of extremely hardened beef tallow distilled monoglyceride, 0.3% by weight of soybean lecithin, 0 milk flavor as fragrance.
．． 03411%, Uncut Color 0.0 as coloring agent
03% by weight was added and dissolved to form an oil phase.

While stirring this oil phase, 13.0% by weight of processed milk, 4.93% by weight of water, 0.7% by weight of salt, 0.7% by weight of fermented fresh cream powder as a flavoring agent, and milk flavor (
0.01% by weight of water-soluble) and 0.01% by weight of vanilla flavor were added as an aqueous phase to obtain a water-in-oil emulsion.
After sterilization with plate type sterilizer, homogenizer-40
The mixture was homogenized at a pressure of /120 kg/c+a, and then rapidly cooled and kneaded using a combinator to obtain margarine.

Example 3 Hydrogenated fish oil (M, P29°C) 55% by weight, palm fractionated hydrogenated oil (M, P30°C) 15% by weight, hydrogenated corn oil (M,
P32℃) 75.81% by weight of fats and oils consisting of 15% by weight of soybean oil and 15% by weight of soybean oil were dissolved and stirred by heating at 60°C, and sorbitan fatty acid ester (monopalmitate) was added as an emulsifier.
3.5 [i amount%, milk flavor as flavoring agent 0.03
0.003% by weight of Annatto Color was added as a coloring agent and dissolved to form an oil phase.

, While stirring this oil phase, 13.0% by weight of processed milk,
4.93% by weight of water, 0.7% by weight of salt, 0.7% by weight of fermented fresh cream powder as a flavoring agent, and 0.01% by weight of milk flavor (water soluble) were added as an aqueous phase to create a water-in-oil emulsion. I got it.

The obtained emulsion was sterilized using a plate-type sterilizer, homogenized using a homogenizer at a pressure of 40/120 kg/c++1, and rapidly cooled and kneaded using a combinator to obtain margarine.

Example 4 The same amount of the same emulsifier was added to 96.48% by weight of the fat and oil from Example 1, and 0.0'2% by weight of butter flavor was added.
After addition, the mixture was mixed and dissolved under the same conditions. After sterilizing with a plate type sterilizer, the mixture was cooled to 45° C., and 15 cc/100 g of nitrogen gas was sealed in the liquid supply line, and then rapidly cooled and kneaded in a combinator to obtain shortening t-t4.

Comparative Example 1 Heating 57% by weight of fats and oils 8 consisting of 50% by weight of cottonseed hydrogenated oil (M, 'P 32°C), 20% by weight of hydrogenated fish oil (M, P 28°C), and 30% by weight of rapeseed oil at 60°C Dissolved, 0.2M mass% of soybean lecithin as an emulsifier, 0.1% by weight of propylene glycol monostearate, 0.2% by weight of sucrose fatty acid ester (HLB=2), 0.02% by weight of butter flavor as a fragrance, coloring. 0 β-carotene as an ingredient
．． Add 1% by weight of 001 to form an oil phase 2 While stirring this oil phase, add 16.279% by weight of water, 0.8% by weight of salt, 0.8% by weight of skim milk powder, and 0.03% by weight of milk flavor. % was added as an aqueous phase to obtain a water-in-oil emulsion, which was sterilized using a plate-type sterilizer. Next, the mixture was rapidly cooled and kneaded through a votator to obtain margarine.

Comparative Example 2 Hydrogenated fish oil (M, P29°C) 55% by weight, palm fractionated hydrogenated oil (M, P30°C) 15% by weight, hydrogenated corn oil (M
, P32℃) 75.81% by weight of fats and oils consisting of 15% by weight
The mixture was heated and dissolved at 60°C with stirring, and 4.5% by weight of extremely hardened beef tallow distilled monoglyceride and 0.0% of soybean lentin were added as emulsifiers.
3 layers of water, 0.034% by weight of milk flavor as a fragrance, and 0.03% of ant color as a coloring agent. OO3wt%
was added and dissolved to form an oil phase.

While stirring this oil phase, 13.0% by weight of processed milk, 4.93% by weight of water, 0.1gI% of salt, 0.7M% of fermented cream powder as a flavoring agent, and milk flavor (
Add 0.01% by weight of water-soluble) and 0.01% by weight of vanilla flavor as the aqueous phase to obtain a water-in-oil emulsion and sterilize it using a plate-type sterilizer.
The mixture was homogenized at a pressure of 0/120 kg/cd, and then rapidly cooled and kneaded using a combination cooler to obtain margarine.

Margarine prepared in Examples 1 to 4 and Comparative Examples 1 to 2,
Add shortening to the following European-style sweet bread (briotshu)
Comparison tests were conducted on different formulations.

Dough composition: Strong flour 1000 parts Sugar (white) 250 Salt
10. Skim milk powder 30 parts Whole egg
300 raw yeast
60...Wed
290〃Margarine of Example or Comparative Example, 350 = Shortening Bread making process: fil mixing (dough kneading) Margarine of Example or Comparative Example, without adding shortening, low speed 3 minutes, medium speed 5 in a vertical 20 coat mixer After adding 350 parts of margarine or shortening of Example or Comparative Example, the mixture was mixed for 2 minutes at low speed and 4 minutes at medium speed (kneading temperature: 26° C.).

(2) Fermentation After leaving to ferment for 1 hour and 30 minutes in a temperature-controlled room at 28°C, degas and leave at 28°C for another 30 minutes.

(3) Division Divide the fermented dough into 280g pieces.

(4) Henchquim Divide the dough into 280g pieces, roll it up and let it rest for 15 minutes.

(5) Forming After the henching process, the dough is formed into a sea cucumber shape and packed into a case.

(6) Place the case in a constant temperature bath adjusted to 35℃ and 80% humidity.
Ferment for 0 minutes.

(7) Baking Place in an oven adjusted to 180°C and bake for 15 minutes.

Margarine obtained in Examples 1 to 4 and Comparative Examples 1 to 2,
The dough for European-style bread was prepared and baked using shortening, and the resulting European-style bread was evaluated by eight expert panelists using a 5-point scale. The results are shown in Table 1.

The 5-point evaluation criteria are as follows; 5 points: Very good 4 points: Good 3 points: Fair 2 points: Fairly poor 1 point; Poor 181 Table ``Action'' ``Effect of the invention'' Table 1 As is clear from the above, the use of the fat-processed food composition of the present invention improves the manual labor of making dough, which has been a problem with European-style pastries, and prevents the cracking of housing during the dividing machine (divider) and molding machine (molder) processes. The adhesion to the hidden container is eliminated,
Mass production of European-style sweet bread, which had previously been considered impossible to produce, has become possible, and the resulting bread has remarkable effects on not only the appearance and internal appearance, but also the flavor and melting in the mouth, making a major contribution to the diversification of bread.

Although the composition of the present invention is no different from the state of general oil and fat processed foods, it is particularly effective when highly processed oil and fat foods such as European sweet breads are used. Needless to say.

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Claims (1)

[Scope of Claims] 1. An oil and fat processed food composition containing 1 to 8% by weight of sorbitan fatty acid ester and/or sucrose fatty acid ester as an emulsifier. 2. The composition according to claim 1, wherein the emulsifier content is 2 to 4% by weight. 3. When producing an oil and fat processed food composition consisting of an oil phase and an aqueous phase and containing an emulsifier, add and mix 1 to 8% by weight of sorbitan fatty acid ester and/or sucrose fatty acid ester as an emulsifier. A method for producing an oil and fat processed food composition characterized by: 4. The manufacturing method according to claim 3, wherein a sorbitan fatty acid ester and/or a sucrose fatty acid ester are added and dissolved as an emulsifier to the fat and oil to form an oil phase, and then the oil phase and the aqueous phase are mixed. 5. The manufacturing method according to claim 3 or 4, which uses a sucrose fatty acid ester having an HLB of 8 or less. 6. Claim 3 in which 2 to 4% by weight of emulsifier is added
Manufacturing method described in section. 7. An oil and fat processed food characterized by adding and mixing 1 to 8% by weight of sorbitan fatty acid ester and/or sucrose fatty acid ester as an emulsifier to the oil and fat when producing an oil and fat processed food composition consisting of an oil phase containing an emulsifier. Method for producing the composition. 8. The manufacturing method according to claim 7, which uses a sucrose fatty acid ester having an HLB of 8 or less. 9. Claim 7 in which 2 to 4% by weight of emulsifier is added
Manufacturing method described in section.