JPS6178344A - Liquid shortening composition - Google Patents

Abstract

PURPOSE:A liquid shortening composition that is obtained by adding a propylene glycol fatty acid monoester which has a specific fatty acid composition, thus showing stability for a long period of time. CONSTITUTION:More than 5% of propylene glycol fatty acid monoester are added where the ratio of stearic acid/plamitic acid is 80/20-40/60, preferably 80/20-50/50, to give the objective shortening composition. USE:It is mainly used in confectionery.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a liquid shortening composition with excellent long-term stability, comprising a propylene glycol heptanofatty acid ester having a specific fatty acid composition.

(Prior Art) Liquid shortening was developed in the United States in 1960 and is still widely used in continuous bread making methods today. In Japan, perhaps because the tastes of consumers are different, the bread-making method is mainly the dough method, and there are few examples of using liquid shortening for bread.

-h, the technology was introduced in the field of beam making in Showa 4.
Patent applications have been filed for various liquid shortenings for confectionery since the 1990s.

Special Publication No. 45-31351 is Bu[]] Pillenguri 1-
He proposes a manufacturing method for liquid shortening in which a liquid fat is mainly blended with a fatty acid ester and a pyrene glycol difatty acid ester, and other emulsifiers are also used.

JP-A-54-139612M also proposes a method for producing liquid shortening using glycerin heptanostearate and soybean lecithin in addition to monostearate on polypipylene glycol.

There are many other proposals for using phosphoric acid ester (hereinafter abbreviated as FP G [-) in liquid shortening, but none that touch on the fatty acid composition of PGE has been found.

[Problem that the invention seeks to solve]

In the present invention, the performance of liquid shortening varies greatly depending on the fatty acid composition of PGE, and in particular, a method has been discovered to prevent the performance from deteriorating during long-term storage of liquid shortening.

Most of the liquid sikotonings commercially available to date are P
All products contain GE, but all use PGE manufactured from extremely hard soybean oil, which has a stearic acid content of 90% and a palmitic acid content of 10%.

The present inventors have discovered that PGE produced from extremely hard soybean oil is relatively close to a single fatty acid, so it has high crystallinity even in fats and oils, and that PGE crystallizes during storage of liquid shortening and deteriorates performance. I found it.

In particular, it was discovered that when stored at low temperatures, propylene glycol monostearate's solubility in fats and oils decreases, most of it precipitates as crystals, and even when the liquid shortening is returned to room temperature, it does not immediately dissolve, resulting in a decrease in performance. It is something that

(Means for Solving the Problems) The present inventors have carefully considered this phenomenon and found that within a specific range of the fatty acid composition of PGE, the performance stability of liquid shortening during storage is improved without deterioration of the performance of liquid shortening. I discovered that.

The fatty acid composition ratio of PGE is preferably stearic acid/valmitic acid - 80/20 to 40/60, more preferably 80/20 to 50/50.

(Function) When the IL ratio of stearic acid in PGE is greater than 80%, the crystallinity of propylene glycol monostearate increases, and when it is less than 40%, the performance of liquid shortening relative to the amount of PGE blended decreases, resulting in unreliable effects. It is.

The reason why the performance stability improves as the blending ratio of propylene glycol monopalmitate increases is presumed to be due to the solvent effect of propylene glycol monopalmitate. In other words, it is thought that this is because propylene glycol monopalmitate, which has a higher solubility in fats and oils than B[1-pyrene glycol monostearate, dissolves in fats and oils even at low temperatures and acts as a solvent for propylene glycol monostearate.

In the present invention, fats and oils that are liquid at room temperature are used, and the amount of PGE added to the fats and oils is preferably 5% or more.

In addition to PGE, the liquid shortening of the present invention contains one or more of glycerin fatty acid ester, sorbitan fatty acid ester, simi sugar fatty acid ester, extremely hardened oil, etc. in a crystalline state, and the amount of these crystals and the fatty acid composition of PGE There is no significant correlation.

Furthermore, the blending of soybean phosphorus oil is effective because soybean phosphorus oil has the ability to dissolve PGE in fats and oils.

However, the blending amount is preferably 1% or less so as not to impair the flavor of the final product.

The liquid shortening of the present invention may be produced by a general method, in which the oil and fat and emulsifier are heated above their melting points to dissolve them, and then rapidly cooled to precipitate crystals. Furthermore, if necessary, tempering is performed to make the entire system uniform before commercialization.

The present invention is mainly used for Western confectionery.

[Examples and effects of the invention Song]

Next, examples will be shown.

Example 1 880 kg of white soybean oil, 60 kg of propylene glycol monostearate, 20 kg of propylene glycol monopalmitate, and 9. Glycerin monostearate 35kg,
Soybean phospholipid SKg was placed in a tank and completely dissolved at 70°C. Thereafter, it was rapidly cooled to 35°C using a yotator. Furthermore, warm water is passed through the jacket of the tank and gradually
The temperature was raised to ℃ and tempered for 15 minutes. This product was rapidly cooled to 20°C in a yotator and canned to obtain product A.

<Comparative amount) The same manufacturing method as in Example was carried out, but propylene glycol monostearate 72 and 9. 8 kg of propylene glycol monopalmitate was used.

The product thus obtained was designated as B.

Further, the same manufacturing method as in the example was carried out, but a product obtained using 20 Kfl of propylene glycol monostearate and 60 Kg of propylene glycol monopalmitate was designated as C.

(Result 1) Cakes were produced using the invention amount Δ and Comparative Crystals B and C, respectively, and the specific gravity of the dough and the specific volume of the cakes were compared.

Example 2 Corn salad oil 890 kg, propylene glycol monostearate 30, propylene glycol monopalmitate 45, 9. Glyshirin monostearate t-30K
g, 5Kfi of soybean phospholipids were placed in a tank, and shortening was prepared in the same manner as in Example 1 to obtain a product.

(Comparative amount) The same manufacturing method as in Example 2 was used, except that 15 g of propylene glycol monostearate and 60 Kfl of propylene glycol monopalmitate were used.

The product thus obtained was designated as F.

(Result 2)

Claims (1)

[Claims] When producing liquid shortening, 5% or more of propylene glycol monofatty acid ester is blended, and the fatty acid composition is stearic acid: palmitic acid = 80:20-4.
A liquid shortening composition with excellent long-term stability characterized by being blended at a ratio of 0:60.