JPS61260840A - Phospholipid composition and cake containing same - Google Patents

Abstract

PURPOSE:To obtain a phospholipid composition having delicious taste, free of characteristic smell of phospholipid, and useful as a raw material of cake or as a paste for bread, etc., by using a phospholipid and a solid fat as main components. CONSTITUTION:(A) 10-50pts.wt. (based on the whole raw materials) of a phospholipid such as egg yolk phospholipid and (B) 15-90pts.wt. of a solid fat which is pasty or solid at normal temperature, e.g. hardened oil, etc., are used as main components of the objective composition. The components are optionally compounded with various additives such as sweetener, flavor, etc., and kneaded to obtain a pasty composition. If necessary, the composition is formed to a solid such as a cake, etc.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention does not have the odor characteristic of phospholipids, and can be eaten deliciously even if it is made into confectionery as it is or used as a coating for bread. The present invention relates to phospholipid compositions.

[Prior art]

Phospholipids are contained in egg yolks and soybeans at about 2 to 6%, and are widely known as tissue fats that are involved in sustaining life in animal bodies.

Although many aspects of the in-vivo effects of phospholipids have not been clarified, it has recently been discovered that phospholipids not only have physiological effects such as lowering blood cholesterol and preventing fatty liver. It is becoming clear that it is involved in the physiology of brain cells, promoting the development of intelligence in young children and preventing dementia in the elderly.

By the way, although phospholipids are contained in relatively large amounts in eggs and soybeans, they are only contained in trace amounts in foods other than these, and therefore phospholipids are not present in the current Japanese diet. People tend to be in short supply, which is an unfavorable condition in terms of health.

Therefore, it is desired to provide foods that allow one to ingest large amounts of phospholipids at once, but phospholipids (not just crude ones, but even ones that have been refined to a purity of 100%) are sensitive to the human sense of smell. Because it has a unique odor that is hard to get used to, the more phospholipids are added to a food, the more the food tends to have a strong phospholipid odor and become unsuitable for consumption.

In order to solve such problems, conventional methods and Japanese Patent Application Publication No. 6
As seen in Japanese Patent No. 0-49747, a phospholipid composition comprising a phospholipid and a medium-chain fatty acid triglyceride has been proposed.

[Problem that the invention seeks to solve]

However, since the phospholipid composition proposed above has medium chain fatty acid triglyceride as its main component, it is liquid and cannot be eaten as is.
When the content of phospholipids in the composition is increased, the phospholipid odor of the composition becomes strong, and the composition becomes unsuitable for human consumption.

The present invention has been made with the object of providing a phospholipid composition that can be eaten deliciously without giving rise to the characteristic odor of phospholipids even when the content of phospholipids is high.

[Means to solve the problem]

The present invention relates to a phospholipid composition and confectionery thereof, and the first invention is a composition containing phospholipids and solid fat as main components, and the second invention is a composition containing phospholipids and solid fat as main components, and a solid fat composition. It is characterized by being molded into.

In the present invention, phospholipids refer to animal tissues such as egg yolk and fish meat;
Purity 1 consisting of glycerin, fatty acids, and phosphoric acid extracted and purified from plant tissues such as soybeans and rapeseed.
00% complex lipids and crude phospholipids (animal/vegetable oils and fats containing the above complex lipids). The phospholipids made of only 100% pure complex lipids have an odor that is unfamiliar to the human sense of smell, but even crude phospholipids have similar odors, such as the raw odor of eggs and soybeans. It has an odor of
This is because it is an object of the present invention to provide a composition that does not give rise to these odors.

In addition, solid fat refers to animal and vegetable oils that are pasty or solid at room temperature, such as putter and cacao butter, and silicone obtained by hydrogenating animal and vegetable oils such as soybean oil, rapeseed oil, and fish oil by a conventional method.璽 - Refers to oils and fats that are paste-like or solid at room temperature, such as toning and hydrogenated oils.

In addition, K for producing the phospholipid composition of the present invention can be used as a raw material such as phospholipid or solid fat, and may be used as it is in paste or solid form, but it is also possible to use one processed into powder form. First, prepare the main raw materials, phospholipids and solid fats, as well as sweeteners such as sugar and powdered sugar, flavorings such as cacao mass and various flavors, and solid agents such as carrageenan gum, depending on your preference.

Next, the above raw materials are put into a mixer or the like and stirred and mixed to be kneaded. The main raw materials, phospholipids and solid fats, are in a paste or solid form at room temperature, so heating the raw materials to 70°C or higher to dissolve the phospholipids and solid fats into a liquid state and stirring will make the work more efficient. I can do it.

When you want to make the desired phospholipid composition into a solid fat at room temperature, such as for confectionery, use so-called hard type solid fats such as hydrogenated rapeseed oil among the raw materials used, and powdered sugar etc. It is better to increase the blending ratio of powdery raw materials.

Moreover, when it is desired to make a paste-like product at room temperature, such as a spread, it is preferable to use a so-called soft type solid fat such as butter, cacao butter, or vinegar toning.

The blending ratio of phospholipid is preferably 10 to 50 parts (by weight, the same applies hereinafter) based on the total raw materials.

If the blending ratio is too low, the phospholipid composition will be meaningless, and if it is too high, the product will have an odor peculiar to phospholipids, which is not preferable.

In addition, the blending ratio of solid fat is 15 to 90% of the total raw materials.
It is preferable that the If the blending ratio is too low, the characteristic odor of phospholipids cannot be eliminated, and if the blending ratio is too high, the product will have an unpleasant taste that resembles chewing wax, which is not desirable.

Finally, when the base obtained by kneading in the above method is to be made into a solid product such as a confectionery, it is dispensed into an appropriately shaped mold, cooled and solidified, and the solid product is completed.

When making a paste product such as a spread, it may be dispensed into a suitable container and sealed with a sealed valve.

[For production]

Since one of the main components of the phospholipid composition of the present invention is solid fat, it can be finished without the odor peculiar to phospholipids. Although the mechanism is not clear, solid fats have very few double bonds in their fatty acids, and therefore have low fluidity, which has the effect of trapping odor components.At the same time, due to their low dispersibility, solid fats trap odor components into the taste cell membranes of the tongue. Since the solid fat has the effect of inhibiting adsorption, it is presumed that the solid fat has a masking effect on odor components when the phospholipid composition of the present invention is eaten. teeth,
Phosphorlipids and solid furnaces: Since the main ingredient is expanded fat, it does not taste like chewing wax like solid fat alone, and can be eaten deliciously.

The effects of the present invention will be demonstrated by the following test examples.Test Example 1゜As a test group, egg yolk phospholipid (phospholipid content 60%) and rapeseed hydrogenated oil are mixed in the proportions shown in Table 1 (wt%, the same applies hereinafter). When the appearance, odor, and taste of the obtained samples were observed, the results shown in Table 1 were obtained.

Regarding the symbols in the table, solid indicates solid state, - indicates that the odor peculiar to phospholipids is not felt, +, ++, +++ indicates that the odor peculiar to phospholipids is felt, and the higher the number is 10++, the stronger the odor is. Also, X means that it is unpleasant and difficult to eat, Δ means that it becomes slightly easier to eat, and ○
0 indicates that it is delicious to eat (The test results for odor and taste are expressed as the average values from a well-trained panel of 10 people). When medium chain fatty acid triglycerides were mixed in the proportions shown in Table 2 and the resulting samples were tested in the same manner as in the test group, the results shown in Table 2 were obtained.

Regarding the symbols in the table, "liquid" indicates that it is in liquid form, and "pe" indicates that it is in paste form. For other symbols, see table -
This is the same as in case 1.

Furthermore, as another control group, egg yolk phospholipids (phospholipid content 6
0chi) and starch syrup were mixed in the proportions shown in Table 3, and the resulting samples were tested in the same manner as in the test group, and the results shown in Table 3 were obtained.

Note that the symbols in the table are the same as in Table-1 and Table-2.

Test Example 2 As a test group, egg yolk phospholipids (phospholipid content 60%), hydrogenated rapeseed oil, and powdered sugar were mixed in the proportions shown in Table 4,
When the obtained sample was subjected to the same test as Test Example 1, the results shown in Table 4 were obtained.

Note that the symbols in the table are the same as in Table-1.

As a control, egg yolk phospholipid (phospholipid content 5 ots), medium chain fatty acid triglyceride, and powdered sugar were mixed in the proportions shown in Table 5, and the obtained sample was tested in the same manner as Test Example 1. 5 results were obtained.

Note that the symbols in the table are the same as in Table-1.

〔Example〕

Example 1 The following raw materials were prepared.

Powdered hardened rapeseed oil 250f cocoa butter
200? total
1 Put the above raw materials into a heating mixer and heat each raw material to 80'C.
After heating at K, the mixture was stirred and mixed for 30 minutes and kneaded into a paste.

The resulting paste was dispensed into a 5 cc plum blossom-shaped mold and left to stand at room temperature to solidify the paste.After that, when the solidified paste was taken out from the mold, a plum blossom-shaped confectionery 1 was obtained.
85 pieces were obtained.0 Example 2 The following raw materials were prepared.

Powdered hardened rapeseed oil 200? margarine
200? powdered sugar 100
f Total IKf The above raw materials were kneaded in the same manner as in Example 1 and then finished into a plum blossom shape, resulting in 180 chocolate-flavored confections.

Example 3 The following raw materials were prepared.

400 pieces of shortening
IKf The above raw materials were put into a mixer, stirred for 40 minutes, and kneaded into a paste.

The resulting paste was dispensed into a 225 cc container and covered with a lid to obtain 4 containerized lecithin spreads. The lecithin spread obtained was paste-like at room temperature (20°C) and scooped with a spoon. It could be easily applied to bread.

〔Effect of the invention〕

As described above, since the phospholipid composition of the present invention is mainly composed of phospholipids and solid fats, it is solid or paste-like at room temperature) and has an odor peculiar to phospholipids that is not familiar to the human sense of smell. It also has a good taste, so it can be made into sweets or spread on bread to serve as a delicious offering.

Claims (5)

[Claims] (1) A phospholipid composition comprising phospholipids and solid fat as main components. (2) The phospholipid composition according to claim 1, which contains 10 to 50 parts of phospholipid and 15 to 90 parts of solid fat based on all raw materials. (3) The phospholipid composition according to claim 1 or 2, wherein the phospholipid is egg yolk phospholipid. (4) The phospholipid composition according to any one of claims 1 to 3, wherein the solid fat is a hydrogenated oil. (5) A confectionery made of a phospholipid composition, characterized in that it contains phospholipids and solid fat as main components and is molded into a solid shape.