JPS62163656A - Fluid shortening for cake - Google Patents

Abstract

PURPOSE:To obtain the titled shortening having excellent fluidity, confectionary performance, taste and flavor, by compounding a specific amount of a plurality of specific polyhydric alcohol fatty acid esters as an emulsifier to an oil and fat base produced by mixing an oil or fat which is liquid at normal temperature with an oil or fat which is solid at normal temperature. CONSTITUTION:The objective shortening can be produced by compounding (A) 100pts.wt. of an oil and fat base obtained by compounding (a) 90-60pts.wt. of an oil or fat which is liquid at normal temperature with (b) 10-40pts.wt. of an oil or fat which is solid at normal temperature with (B) emulsifiers consisting of 6-12pts.wt. of a propylene glycol fatty acid ester, 0.5-5pts.wt. of a glycerol fatty acid ester, 0.1-2pts.wt. of an organic acid glycerol fatty acid ester and 0.02-0.5pts.wt. of lecithin and further with 0.1-2pts.wt. of one or more compounds selected from a sorbitan fatty acid ester, a polyglycerol fatty acid ester, etc. The total amount of the emulsifier is 8-15pts.wt.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a fluid shortening for cakes having good fluidity, confectionery performance and flavor, and more specifically, a fluid shortening containing KIO to 40 parts by weight of solid fat in an oil base. While, 10-3
The present invention relates to a fluid thickening for cakes that maintains fluidity for a long time at 0C, has excellent confectionery performance, and gives cakes a rich taste unique to solid fats.

[Conventional technology]

Fluid sheeting for gake is made by dissolving or dispersing an emulsifier in liquid oil in order to improve the antifoaming properties of fats and oils and to impart functional ratios such as foaming power and emulsifying power. It has made it possible to use simple confectionery methods such as the after-making method, which involves whipping a cake containing fat and oil and then adding flour, and the all-in-mix method, which involves whipping all the ingredients together to form a dough. In addition, since it is in a fluid state, it has the great advantage of improving workability such as pump transportation and automatic weighing.

Conventional fluid shortening used for cakes ~65C
It is common to mix 1 to 4 parts of highly hydrogenated oil.
In both cases, liquid oil occupies the majority.

This is because solid fat has greater antifoaming properties than liquid oil, and when a large amount of solid fat is included, the emulsifier in the fluid shortening for cakes is adsorbed by the solid fat, and it has been proposed that solid fats have higher antifoaming properties than liquid oils. Considering its composition and content, it does not have the functions such as emulsifying properties and foaming properties required by the after-powder method and the all-inomics method.

[Problem that the invention seeks to solve]

In this way, most of the liquid shortenings for cakes are mainly made of liquid oil, and although the cakes obtained using these products have effects such as moistness, cake volume, and prevention of aging, they do not contain butter or margarine. When used, it has the disadvantages of poor texture such as the richness of the solid fat, shortness, and melt-in-the-mouth texture. This is particularly noticeable in patter cakes that contain a lot of fat and oil. In addition, the flavor of milk fat matches well with bouquets, but because milk fat is a solid fat and has antifoaming properties, it is hardly used in conventional fluid shortenings for cakes. Moreover, it is not possible to obtain a special taste simply by adding butter flavor or the like. Therefore, especially in putter cake ff, the above 2.
In order to emphasize the rich taste and texture of solid fat, fluid toning for cakes is often used in combination with butter or margarine. At that time, butter or margarine can be adjusted to a hardness of 5 or melted so that it can be easily dispersed in the dough. Good workability, such as being compatible with mass production lines, is not being taken advantage of. On the other hand, if only butter or margarine is used, not only will the workability be poor, but the resulting cake will be rich but heavy and dense. This type of cake is not suitable for the soft texture that is currently required.

Until now, no liquid shortening for cakes has been known that, when used in combination with butter or margarine, gives cakes a rich taste and good texture, and also has the characteristic workability and confectionery performance. Not yet.

By including a solid fat in the fat paste, the present invention provides a cake with a good texture such as a rich flavor unique to solid fat and a short melting texture, and has good emulsifying properties and a good texture even when solid fat is mixed. By finding an emulsifier composition that has foaming properties, it has excellent confectionery performance that can be used in simple and high-quality manufacturing methods such as the after-flour method and all-in mix method, and is also in a fluid form that is easy to work with. The purpose is to obtain a fluid shortening for cakes.

[Means for solving problems]

The present inventors have conducted extensive research on the emulsifier composition in order to obtain a fluid shortening for cakes that has excellent confectionery performance even when the above-mentioned solid fat is blended. It has been found that even in systems containing a large amount of solid fat, it is possible to obtain a system that can exhibit functionality equivalent to or superior to conventional liquid oil-based systems.

That is, in the present invention, 6 to 12 parts of propylene glyfur fatty acid ester is added to 100 parts by weight of an oil paste prepared by blending 90 to 60 parts by weight of oil and fat that are liquid at room temperature with 10 to 40 parts of solid oil and fat at room temperature. 0.5 to 5 parts of glycerin fatty acid ester, organic acid glycerine, 0.1 to 2 parts of phosphorous fatty acid ester, and 0.02 to 1 part of lecithin O,S
＠＠part, one or two of Saraten rubitan fatty acid ester and polyglycerin fatty ester
The emulsifier contains 0.1 to 2 parts by weight of the above emulsifier. The fats and oils that are liquid at room temperature used in the present invention are liquid oils with an iodine value of 100 or more, such as soybean oil, corn oil, rapeseed oil, cottonseed oil,
Examples include rice bran oil and safflower oil. In addition, fats and oils that are solid at room temperature include natural animal fats and oils, such as palm oil, beef tallow, pork bones, milk fat, etc., and edible processed solid fats and fats that have been hydrogenated, transesterified, or fractionated. By the way,
Its elevated melting point is preferably 30C to 40G. If the melting point increase is less than 3 CI', the amount of solid fat can be added in an amount greater than the range of the present invention, but the rich taste and texture of the solid fat will be poor. If it is 40C or higher, it is not preferable because it will not stick well in the mouth and the amount of liquid used will be limited to a small amount in order to maintain fluidity. Among natural animal fats and oils, milk fat is particularly preferred because it has a unique flavor.

The blending ratio of the oil base in the present invention is 90 to 60 parts by weight of liquid oil and 10 to 40 parts by weight of solid fat. It is desirable to increase or decrease the amount of solid fat added depending on the quality of the desired cake or the AT and composition of the emulsifier used. On the other hand, if it exceeds 40 parts by weight, the confectionery performance for cakes will be significantly reduced, and fluidity at a product temperature of 15C will also be lost, which is not preferable.

The present invention is characterized in that the emulsifier used is a combination of a propylene glycerin fatty acid ester, a glycerin fatty acid ester, an organic acid glycerin fatty acid ester, and lecithin, and also a combination of one or more of sorbitan fatty acid ester and polyglycerin fatty acid ester. It is something to do. The emulsifier used in the present invention has a fatty acid composition of 90III saturated fatty acids having 16 to 22 carbon atoms.
Preferably, it contains more than 50%. If the unsaturated fat content exceeds 10% by weight, it is undesirable because it causes defoaming during cookie baking, resulting in the formation of coarse air bubbles and cores, and also reduces the volume of the cake.

Further, if the fatty acid has less than 16 carbon atoms, it is not preferable to use too much power because the foaming property becomes poor and the flavor of the resulting cake deteriorates.

The propylene glyfur fatty acid ester used in the present invention preferably contains 80% or more of monoester from the viewpoint of foaming power.

The glycerin fatty acid ester is mainly composed of mono- and mono-esters, and preferably contains 40% or more of monoesters. If the monoester content is small, the emulsifying power will be reduced.

As an organic compound of organic acid glycerin fatty I★ester,
Vinegar, succinic acid, citric acid, lactic acid, diacetyl tartaric acid, etc. are used.

As the lecithin, in addition to crude lecithin containing 60% by weight or more of acetone insoluble matter, defatted lecithin, fractionated lecithin, and the like can be used.

As the sorbitan fatty acid ester, any of mono-, di-, and triesters can be used, but monoesters are preferred because of their excellent emulsifying properties and the effect of modifying fat and oil crystals as described below.

The polyglycerin fatty acid ester used has a degree of glycerin directivity of 10 or less, preferably 3 to 6.

In the present invention, the blending amount of the emulsifier is 6 to 1 part by weight of propylene glycol fat per 100 parts by weight of oil and fat.
1 part by weight, 0.5 to 5 parts by weight of glycerin fatty acid ester, 0.1 to 2 parts by weight of organic acid glycerin fatty acid ester,
Lecithin 0.02-0.5 heavy bones, sorbitan fatty acid ester and/or polyglycerin fatty acid ester 0
．． 1 to 2 parts by weight is used. The total amount of these emulsifiers is 8~
Combine to make 15 parts by weight. If this amount is less than 8 parts by weight, foaming properties and emulsifying power will be insufficient in any combination, and if it exceeds 15 parts by weight, fluidity will be lost, which is not preferable.

In the present invention, propylene glyfur fatty acid ester is the main component of the emulsifier that provides good foaming properties, and its blending amount is 6 to 12 parts by weight. If this amount is less than 6 parts by weight, the foaming power will be poor, and if it exceeds 12 parts by weight, the flow rate will be reduced, which is not preferable.

Glycerin fatty acid ester provides good emulsifying properties, and its blending amount is 0.5 to 5 parts by weight. If this amount is less than 0.5 parts by weight, the emulsifying power will not be uniform, and if it exceeds 5 parts by weight, the IL taste of the cake will deteriorate, which is not preferable.

In conventional cake shortening, solids 111
If t is included, the foaming properties and emulsifying properties of propylene glycol fatty acid esters and glycerin fatty acid esters will decrease, but as in the present invention, organic acid glycerin fatty acid esters and sorbitan fatty acid esters or polyglycerin fatty acid esters are used in combination. Therefore, performance degradation can be suppressed or compensated for.

The organic acid glycerin fatty acid ester exhibits a great effect on improving foaming properties, and its blending amount is 0.1 to 2 parts by weight. If the amount is less than 0.1 part by weight, the effect will be insufficient, while if it exceeds 2 parts by weight, the flavor of the baked cake will deteriorate, which is not preferable.

Sorbitan fatty acid ester is effective in modifying fat and oil crystals, and prevents crystals in fat and oil from growing into coarse crystals over time. It also has the property of improving foaming properties.

For the same purpose, polyglycerol fatty acid esters can be used instead of sorbitan fatty acid esters.

The blending amount of sorbitan fatty acid ester and/or polyglycerin fatty acid ester is 0.1 to 2 parts by weight.

If this amount is less than 0.1 part by weight, the crystal modification effect is insufficient
If the amount exceeds 2 parts by weight, fluidity deteriorates, which is not preferable.

Furthermore, lecithin is blended in the present invention to maintain fluidity. This amount increases or decreases depending on the solid fat content or the temperature range used, but the range is 0.02 to 0.5
1i parts. If the amount is less than 0.022 parts by weight, the fluidizing effect will be poor, and if it exceeds 0.5 parts by weight, the characteristic odor of lecithin will be produced and the flavor will be deteriorated, which is not preferable.

As mentioned above, the present invention makes it possible to maintain sufficient foaming and emulsifying properties even in the presence of solid fat by combining a predetermined amount of the above-mentioned specific emulsifier, and also to improve the roughness of the solid fat over time. Growth into crystals can be prevented and fluidity can be maintained.

In addition, in order to further enhance emulsification, a fatty acid ester can be used in combination.

The fluid shortening for cakes of the present invention can be obtained by uniformly dissolving or dispersing all the emulsifiers in the above-mentioned oil and fat base, followed by rapid cooling and kneading, according to a conventional manufacturing method.

〔Effect of the invention〕

The fluid shortening for cakes of the present invention thus obtained maintains fluidity at a normal working temperature of 150 to 30C and exhibits good confectionery performance. Furthermore, the baked cake has a distinctly richer taste and superior texture compared to a cake baked with conventional cake-use fluid shortening.

Furthermore, even when compared to cakes prepared using butter or margarine as they are, both the body taste and texture are better, and the present invention has improved the texture, volume, soft texture, and the need for R&D. The one is better.

[Example of real power]

Hereinafter, the present invention will be specifically explained one by one using *m examples.

Actual example 1゜65 CIC heated rapeseed oil 35? and milk fat (melting point 31
C) 15Kp, propylene glycol monostearate 4Kf, glycerin monostearate 0°6KP, acetic acid glycerin monostearate 0.25KP.

The mixture was rapidly cooled and kneaded to 18C to obtain a fluid shortening for cakes.

Regarding this product, we observed the product condition and conducted a confectionery test.

The results are shown in Table 1.

Example 2 42.5 KF soybean oil heated to 70C and hydrogenated cottonseed oil (
Melting point 37C) 7.5 KPK, bupylene glycol monostearate) 3.5 Kp, glycerin monostearate) 0.5 KP, succinic acid glycerol monostearate) 0.25 KP, hexaglycerol pentastear, cold-kneaded A fluid shortening for cakes was obtained.

A confectionery test was conducted in the same manner as in Example 1, and the results are shown in Table IK.

Example 3゜65CK heated rapeseed oil 40KF and lard (melting point 34
C) IOKPIC, propylene glyfur monostearate 4? , propylene glycol monopalmitate
KP, glycerin monostearate IK9, lactic acid glycerin monostearate 0.5 KP, sorbitan monostearate) 0.1 KF% lecithin 0.15 K
P was blended and dissolved. Use a combinator to convert this into 2
The mixture was rapidly cooled and kneaded to 0C to obtain a fluid shortening for cakes.

Table IVC shows the results of a confectionery test conducted in the same manner as in Actual Example 1.
show.

Comparative Example 1゜The same blended oil as shown in Example IK was heated to 650℃,
A comparative shortening was obtained by blending and dissolving propylene glyfur monostearate 5 KP and glycerin monostearate 1 KP and then rapidly cooling and kneading the mixture to 20C using a combinator.

Table IK shows the results of a confectionery test conducted in the same manner as in Practical Example 1.

Comparative Example λ 65CK A mixture of 50 parts of heated corn oil, 9 parts of propylene glycol monostearate, 1.5 KF of glycerin monostearate, and 0.05 KP of lecithin was dissolved and rapidly cooled and kneaded to 18C using a humbinator. A comparison shortening was obtained.

Table I shows the results of the TIC confectionery test conducted in the same manner as in Example 1.
Show K.

Comparative Example 3 Normal margarine (melting point 34C1 moisture 17.3%)
It was used as a comparative product, and the STI test method was conducted using the Shugo Batter method. The results are shown in Table IK.

Product condition〉 Aged for 3 days in 125 tr, then aged in 151 t for 20
After storage for several days, the viscosity was measured to check for fluidity.

Confectionery Test> A dough was made using the following confectionery formulation and confectionery conditions, and the resulting dough was placed in a bound WK and baked.

The pharmaceutical formulation is soft flour 7007. Shangbaitang 630, whole eggs 8
407, water 140y, baking powder 7y, oil and fat 3
It was set to 50F.

The dough was prepared by mixing at high speed for 4 minutes using a 10-coat vertical mixer using an all-in mix method, and baking at 180C for 30 minutes.

However, in Comparative Example 3, oil and fat were first creamed using the shagger batter method (after whipping, egg was added three times VC5+
Finally, the flour and water were combined and the resulting dough was baked.

As mentioned above, the fluid shortening for cakes of the present invention has fluidity even at 15C, and has excellent dough specific gravity, cake specific volume, and internal phase in terms of confectionery performance.

It can be seen that this product was good in all respects including taste, texture, and softness, and was superior to that of the comparative example.

Claims (1)

[Claims] 6 to 12 parts by weight of propylene glycol fatty acid ester as an emulsifier and 0 parts by weight of glycerin fatty acid ester to 100 parts by weight of the fat paste, which is a mixture of 90 to 60 parts by weight of oil and fat that is liquid at room temperature and 10 to 40 parts by weight of fat and oil that is solid at room temperature. ．．
5 to 5 parts by weight, organic acid glycerin fatty acid ester 0.1
~2 parts by weight and 0.02 to 0.5 parts by weight of lecithin, and one or more of sorbitan fatty acid ester and polyglycerin fatty acid ester are added.
．． A fluid shortening for cakes containing 1 to 2 parts by weight of the emulsifier and having a total amount of 8 to 15 parts by weight.