JPS62239951A - Plastic oil and fat composition - Google Patents

Abstract

PURPOSE:To achieve prevention of aging and improvement of palatability, by mixing an edible oil or fat having a specific melting point with a fatty acid monoglyceride and soybean protein at specific ratios and kneading the obtained plastic oil or fat composition to bread dough. CONSTITUTION:The objective plastic oil and fat composition is composed of (A) 40-99.7wt% edible oil or fat having a melting point of 20-50 deg.C, (B) 20-0.2wt% monoglyceride of a 14-24C fatty acid and (C) 0.5-2pts.(wt.) (based on 1pt. of the monoglyceride) and 40-0.1wt% (based on the whole composition) of soybean protein. The edible oil or fat is e.g. beef tallow, lard, soybean oil, rapeseed oil, palm oil, etc., and the soybean protein is preferably concentrated soybean protein powder. If necessary, 100pts. of the above mixture is added with <=30pts. of water and dispersed in emulsified state.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to plastic oil and fat compositions.

- [Prior art] It is known that fatty acid monoglycerides can bind with amylose in starch, thereby preventing starch crystallization and preventing staleness of bread), as well as modifying other properties. ) (Cereal Chem, 5 B (3)
186-190, 1981) 9 For example, it is widely practiced to dissolve fatty acid monoglycerides in fats and oils and emulsify them with water to obtain an emulsifiable composition, and to use this composition in the production of bread, cakes, etc. (e.g. “edible solid fat”1)
pp. 60-161, published December 15, 1975, published by Kenpakusha).

On the other hand, research is being conducted to improve product properties by using dough containing soy protein as dough for confectionery and bread making. , a method for obtaining bread with excellent nutritional value and water absorption by baking this (Careal Ch
em, 44, pp. 193-203.

1967 or The Bakers Diges
t 18-24 Februat7゜1978 etc.) 1
The extensibility of bread dough was improved by adding and mixing an emulsion obtained by stirring edible oil, soybean protein, and water at high speed to flour-based bread dough.

Increases flexibility, prevents sagging and forms a uniform sudachi.
A method for producing bread of excellent quality and high nutritional value (Japanese Patent Application Laid-open No. 81643/1983) is known.

[Problem that the invention seeks to solve]

However, although fatty acid monoglycerides have an excellent antiaging effect on bread, etc., when fatty acid monoglycerides are added, the elasticity of bread, etc. decreases.

It had the disadvantage that it had no bulge and was not crisp.

On the other hand, when soy protein is added to wheat flour in advance and water is added to prepare the dough, the water is absorbed by the soy protein and it is difficult to obtain a uniform dough. In addition, when using the dough prepared in this manner, there were disadvantages in that the mesh structure of the bread was difficult to form and the capacity of the bread was reduced. Also, JP-A-53-81643
According to the method in the issue, a homogeneous dough can be obtained, but since the edible oil, soybean protein, and water are mixed at high speed to form an emulsion, the soybean protein comes into contact with water and absorbs water. When an emulsion is kneaded into bread dough, it has the disadvantage that it breaks the gluten bonds in the bread's network structure, weakening it. Also, when preparing an emulsion, the dispersion state is unstable until the soy protein absorbs water and swells.

After swelling, the product becomes gel-like or bubbly paste-like.) There were difficulties in manufacturing and handling. Therefore, such an emulsion has poor shelf life and is difficult to store as a commercial product after being made into an emulsion.

It must be added to the dough immediately and used.

[Means for solving problems]

The inventors of the present invention have conducted extensive research in view of the above points.

To solve the drawbacks of conventional methods and obtain bread, etc. with excellent properties by kneading into dough a plastic oil composition prepared by mixing edible oil, fatty acid monoglyceride, and soybean protein in a specific ratio. I can do it.

Furthermore, we discovered that even when water is used after emulsifying and dispersing the soybean protein, the soybean protein is still coated with edible oil and fat, so even when water is added, the properties of the soybean protein do not deteriorate due to swelling. The invention was completed.

That is, the present invention is directed to edible fats and oils having a melting point of 20 to 50°C.

Monoglycerides of fatty acids having 14 to 24 carbon atoms.

9 edible oils and fats, fatty acid monoglycerides, consisting of soybean protein and, optionally, 30 parts by weight or less of water added and emulsified and dispersed per 100 parts by weight of the mixture of the above-mentioned edible oils and fats, monoglycerides of fatty acids, and soybean proteins; Edible fats and oils account for 40-99.7% by weight of the total soybean protein, monoglycerides of fatty acids 20-0.2%, soybean protein 40-0.1% by weight, and soybean protein accounts for 40-99.7% by weight of fatty acids. The gist of the plastic oil and fat composition is that it is contained in a proportion of 0.5 to 2 parts by weight per 1 part by weight of monoglyceride.

The edible fat used in the present invention has a melting point (increased melting point)
is 20 to 50°C, preferably 30 to 40°C. If the melting point is less than 20°C, it will become liquid at room temperature, making it impossible to obtain a plastic composition at room temperature. If the melting point exceeds 50°C, it will be difficult to manufacture the composition, and the resulting composition will solidify. death.

Does not become plastic. Edible fats and oils include animal fats and fats such as beef tallow and lard, vegetable oils and fats such as soybean oil, rapeseed oil, cottonseed oil, kapok oil, safflower oil, sesame oil, rice bran oil, coconut oil, palm oil, and palm kernel oil, or these animal and vegetable fats and oils. Examples include hydrogenated oils and hydrogenated fish oils. These may be used alone or in combination of two or more.

The fatty acid monoglyceride used in the present invention has a fatty acid group having 14 to 24 carbon atoms. It may be used as a mixture of monoglycerides of fatty acids having different carbon numbers, preferably 16 to 20. It can be obtained by adding glycerin to fatty acids or hydrogenated edible oils and subjecting them to transesterification, followed by distillation, and preferably contains fatty acid monoglycerides of 50 wt% or more, especially 90 wt% or more.

In the present invention, as the soybean protein, water-soluble concentrated soybean protein powder obtained by extracting protein valves from defatted soybeans or powdered defatted soybeans are used, but concentrated soybean protein powder is preferable, and the particle size is 50 to 150 mesh. It is preferable to use one. These soybean proteins have a protein purity of 40~
Add so that the amount becomes 99.7% by weight.

In the composition of the present invention, the edible fat, fatty acid monoglyceride, and soybean protein are contained in amounts of 40 to 99.7% by weight, 20 to 0.2% by weight, and 40 to 0% by weight, respectively, based on the total amount thereof.
．． 1% by weight, preferably 60-98.5% by weight each, 1
5 to 0.5% by weight, 25 to 1% by weight, and soybean protein is 0.5% by weight per 1 part by weight of fatty acid monoglyceride.
It is necessary that it be contained in a proportion of ~2 parts by weight. If the edible fat is less than 40% by weight, soybean protein is 4% by weight.
If it exceeds 0% by weight, the dispersibility of protein in edible fats and oils will be reduced, resulting in a lumpy solid state, which is difficult to manufacture.

It poses a problem in handling and does not increase the volume of bread or other products even if it is kneaded into bread dough or the like.

It is necessary that the edible oil and fat in the composition of the present invention be contained in an amount of at least 1 times the amount of soybean protein.

Special K 1.5 times or more is preferable. Soy protein is 0.5
If the amount is less than % by weight, the elasticity, puffiness, texture, etc. of the product will hardly be improved. Also, fatty acid monoglyceride is 0.
If the amount is less than 2% by weight, the anti-aging properties of the product will hardly be obtained. On the other hand, if it exceeds 40% by weight, the elasticity, swelling, etc. of the product will decrease. Furthermore, if the amount of soybean protein is less than 0.5 parts by weight per 1 part by weight of fatty acid monoglycerides, the amount of fatty acid monoglycerides and soybean protein will each be 20 to 20 parts by weight.
0.2% by weight.

Even if the soybean protein content is within the range of 40 to 0.1% by weight, the elasticity and texture of the final product will decrease. If the amount of soybean protein is large (for example, 40% by weight or more), there will be no problem, but if the amount of soybean protein is small, the amount of soybean protein will be relatively large, causing problems with dispersibility in the fat. As this occurs, it becomes impossible to increase the volume of the product.

As a method for producing the plastic fat composition of the present invention, for example, there is a method in which edible fat, fatty acid monoglyceride, and soybean protein are mixed at a temperature above the melting point of the edible fat at a stirring speed of 10 to 200°C, and then rapidly cooled through a votator. Can be mentioned. The cooling temperature is usually below the melting point of the oil or fat, particularly preferably below the melting point of 20°C. When mixing edible fats and oils, fatty acid monoglycerides, and soybean protein, these may be added and mixed in any manner and in any order.9 Usually, fatty acid monoglycerides and soybean protein are added to edible fats and oils simultaneously or sequentially. Mixing is preferred.

The composition of the present invention may be one in which not more than 30 parts by weight of water is emulsified and dispersed with respect to 100 parts by weight of the mixture of the above-mentioned edible oil and fat, fatty acid monoglyceride, and soybean protein, but if necessary, a composition containing emulsified and dispersed water may be used. In case 1, edible fats and oils, fatty acid monoglycerides, and soybean protein are mixed, rapidly cooled, and then water is added and kneaded. By adding water after mixing soybean protein with edible fats and oils in this manner, the soybean proteins are coated with the fats and oils, so even when water is added, swelling due to water absorption of soybean proteins can be prevented. The plastic oil and fat composition of the present invention further contains salt, 9, an edible emulsifier, and a flavoring agent, if necessary.

Colorants etc. can be added. Examples of the edible emulsifier include propylene glycol fatty acid ester, lecithin, sicosugar fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, fatty acid diglyceride, and the like.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Examples 1-5. Comparative examples 1 to 4 The edible fats and oils shown in Table 1 were heated and maintained at 80°C.

The fatty acid monoglyceride, soybean protein, and lecithin shown in the same table were added to this and thoroughly mixed, and then passed through a votator and rapidly cooled to 20°C to obtain a plastic fat composition. Using this plastic oil and fat composition, bread was baked using the 70% dough method shown below, and the properties of the resulting bread were tested.

Put the middle dough into a Kanto-Tateya mixer for 10 coats in the ratio of 700 parts by weight of strong wheat flour, 400 parts by weight of water, 30 parts by weight of yeast, and 1 part by weight of yeast food, and mix at low speed (140 rpm).
pII, the same applies hereafter) for 3 minutes at high speed (280-290f).
Mix for 1 minute at 24.5°C and ferment for 4 hours.

Produced at a final temperature of 29.5°C.

Next, 300 parts by weight of strong wheat flour was added to the entire amount of the above-mentioned medium-sized dough.

Add 250 parts by weight of water, 50 parts by weight of sand dune, 20 parts by weight of common salt, and 20 parts by weight of skim milk powder, and mix with a mixer similar to that used for making the middle dough for 2 minutes at low speed and 2 minutes at high speed, and then the plastic fat composition is obtained. Add 95 parts by weight, and continue at low speed for 2 minutes.
Mix at high speed for 5 minutes and knead the dough at a kneading temperature of 27°C.
The mixture was left standing at 8±1° C. for 20 minutes on the floor.Then, it was divided into 450 g portions and left at 28±1° C. for 20 minutes (bench time). Next, I achieved one loaf and made it to 38
℃, 85% RH for 45 minutes, 220℃
The bread obtained by baking at ℃ for 40 minutes was cooled, sealed in a polyethylene bag, and used for the test.

The results are shown in Table 3.

Examples 6-9. Comparative examples 5-6 The edible fats and oils shown in Table 2 were heated and maintained at 80°C.

Add and mix the fatty acid monoglyceride shown in the same table, soybean protein, and lecithin, and pass through a votator at 20°C.
After quenching, water containing 71-sugar ester, skim milk powder, and salt in amounts shown in Table 2 were added and uniformly kneaded for 1 to 10 minutes to obtain a plastic fat composition. Examples 1-
Bread was baked using the 70% Type A method in the same manner as in 5.

Table 3 shows the properties of the obtained bread.

Comparative Example 7 780 parts by weight of strong wheat flour, 20 parts by weight of soybean protein, 4 parts by weight of water
00 parts by weight, 30 parts by weight of yeast, 1 part by weight of yeast food.Medium dough was produced in the same manner as in Examples 1 to 5, and the whole amount of dough was added with 300 parts by weight of strong wheat flour, 250 parts by weight of water,
Example 1 by adding 50 parts by weight of sugar, 20 parts by weight of salt, 20 parts by weight of skim milk powder, and 95 parts by weight of commercially available shortening.
Bread was baked in the same manner as in steps 5 to 5. The properties of the obtained bread are also shown in Table 3.

*l Bread was placed in a box with a known volume, filled with rapeseed, and the volume of the rapeseed was measured to determine the volume of the bread.

*2 AACCBaker's Compressi
Top of sliced bread on the 1st and 4th day after baking using a meter.

The force required to deform by 2 gm and 4 tm was measured at three points in the middle and bottom, and the average value is shown.

*3 A multisensory test was conducted on 108.

The number of people who answered “good” was 9Å or more・・・・・・・・・・・・◎
6 to 8 people answered that it was good・・・・・・・・・○
3 to 5 people answered that it was good・・・・・・・・・Δ
0 to 2 people answered that it was good・・・・・・・・・・・・×
It was judged as.

〔Effect of the invention〕

As explained above, the plastic oil composition of the present invention has a melting point of 20
~50℃ edible oil and fat 40~99.7% by weight and carbon number 1
Monoglycerides of 4-24 fatty acids 20-0.2% by weight
and 0.5 to 2 parts by weight based on 1 part by weight of the above monoglyceride, and 40 to 0.1% by weight based on the total amount.
of soybean protein, and optionally the above mixture 1
Products such as bread baked from dough to which the composition of the present invention has been added are sufficiently prevented from aging. In addition to this, it also has excellent texture such as elasticity, puffiness, and crispness, something that could not be solved conventionally. It has the effect of preventing aging and improving texture at the same time. Furthermore, even when the composition of the present invention contains water, there is no risk that the soybean protein will swell and become lumpy.
It has the advantage of being easy to manufacture, handle, and store.

Patent applicant Miyoshi Yushi Co., Ltd.:
Ichino

Claims (1)

[Claims] A monoglyceride of a fatty acid having 14 to 24 carbon atoms and soybean protein are added to an edible fat and oil having a melting point of 20 to 50°C, and if necessary, per 100 parts by weight of the mixture of the above edible fat, fatty acid monoglyceride, and soybean protein, and emulsified and dispersed. 30 parts by weight or less of water, 40 to 99.7% by weight of edible oil and fat, and 20% of fatty acid monoglyceride based on the total amount of edible oil, fatty acid monoglyceride, and soy protein.
~0.2% by weight, soy protein 40-0.1% by weight,
A plastic oil and fat composition characterized in that soybean protein is contained in a ratio of 0.5 to 2 parts by weight per 1 part by weight of monoglyceride of the fatty acid.