KR100354487B1 - Manufacturing Method for Liquid State of Sponge Cake improvement - Google Patents

Manufacturing Method for Liquid State of Sponge Cake improvement Download PDF

Info

Publication number
KR100354487B1
KR100354487B1 KR1020000039316A KR20000039316A KR100354487B1 KR 100354487 B1 KR100354487 B1 KR 100354487B1 KR 1020000039316 A KR1020000039316 A KR 1020000039316A KR 20000039316 A KR20000039316 A KR 20000039316A KR 100354487 B1 KR100354487 B1 KR 100354487B1
Authority
KR
South Korea
Prior art keywords
polyglycerol
acid ester
oleic acid
sponge cake
liquid
Prior art date
Application number
KR1020000039316A
Other languages
Korean (ko)
Other versions
KR20020005320A (en
Inventor
지성규
Original Assignee
지성규
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 지성규 filed Critical 지성규
Priority to KR1020000039316A priority Critical patent/KR100354487B1/en
Publication of KR20020005320A publication Critical patent/KR20020005320A/en
Application granted granted Critical
Publication of KR100354487B1 publication Critical patent/KR100354487B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Fats And Perfumes (AREA)

Abstract

본 발명은 폴리글리세린 지방산에스테르를 이용한 액상의 스폰지케이크 개량제의 제조방법에 관한 것이다. 보다 상세하게는 글리세린에 중합촉매로 수산화나트륨을 첨가하고 불활성가스를 주입하면서 중합하여 폴리글리세린을 얻는 단계와, 전기의 폴리글리세린에 올레산을 가하여 축합반응시키면 폴리글리세린 올레산에스테르를 합성하는 단계와, 액상 폴리글리세린 올레산에스테르에 프로필렌글리콜, 솔비톨, SSL 및 정제수를 첨가하여 용해시켜 액상의 반투명성 물질을 얻는 단계로 구성된다.The present invention relates to a method for producing a liquid sponge cake improving agent using a polyglycerol fatty acid ester. More specifically, by adding sodium hydroxide as a polymerization catalyst to glycerine and injecting an inert gas to polymerize to obtain a polyglycerol, and condensation reaction by adding oleic acid to the previous polyglycerol, the step of synthesizing the polyglycerol oleic acid ester, It is composed of the steps of obtaining liquefied semi-transparent material by dissolving propylene glycol, sorbitol, SSL and purified water to the polyglycerol oleic acid ester.

본 발명의 폴리글리세린 올레산에스테르의 친수성-친유성(HLB; Hydropilic-Lipopilic Balance) 계수는 12∼14로서, 종래의 페이스트상 스폰지케이크 개량제의 단점을 해결함으로써 작업의 간편성 및 손실을 줄일 수 있다.The hydrophilic-lipophilic balance (HLB) coefficient of the polyglycerol oleic acid ester of the present invention is 12 to 14, which can reduce the simplicity and loss of operation by solving the disadvantage of the conventional pasty sponge cake modifier.

Description

액상의 스폰지케이크 개량제 제조방법{Manufacturing Method for Liquid State of Sponge Cake improvement}Manufacturing Method for Liquid State of Sponge Cake improvement

본 발명은 폴리글리세린 지방산에스테르를 이용한 액상의 스폰지케이크 개량제의 제조방법에 관한 것이다. 보다 상세하게는 본 제품은 액상 스폰지케이크 개량제로 연고상 스폰지케이크 개량제에 비교하여 편리한 작업성과 경제적 손실의 감소에 목적을 두고 만든 것으로서, 글리세린을 중합시켜 폴리글리세린을 얻고 여기에 올레산을 가하여 축합시켜 액상의 폴리글리세린 올레산에스테르를 합성한 후, 프로필렌글리콜(Prophyleneglycol), 솔비톨, SSL(Sodium Stearyl Lactylate) 및 정제수를 첨가하여 용해시켜 액상의 반투명성 스폰지케이크 개량제를 제조한다.The present invention relates to a method for producing a liquid sponge cake improving agent using a polyglycerol fatty acid ester. More specifically, this product is a liquid sponge cake improver, which is made for the purpose of convenient workability and economical loss compared to the ointment sponge cake improver. The glycerin is polymerized to obtain polyglycerol and condensed by adding oleic acid to the liquid. After synthesizing the polyglycerol oleic acid ester, propylene glycol (Prophyleneglycol), sorbitol, SSL (Sodium Stearyl Lactylate) and purified water are added to dissolve to prepare a liquid translucent sponge cake improver.

본 발명에서 스폰지케이크 개량제라 함은 종래에 계란의 흰자질과 같은 기포성물질을 이용하여 휘핑(whipping)시켜 스폰지케이크를 제조하였으나, 장시간의 휘핑작업과 균질성의 취약성, 높은 제조원가로 인하여 이를 개선하고 자 새로 개발된 것으로서 종래의 스폰지케이크 개량제는 모두가 연고상을 유지하고 있어 사용상의 불편은 물론이고 포장재료에 부착되어 손실이 많고 사용상 불편하였으나 본 발명은이와 같은 문제점을 해결하여 손실이 없는 경제적인 스폰지케이크 개량제이다.In the present invention, the sponge cake improver is conventionally manufactured by using a foaming material such as egg white whipping (whhipping) to prepare a sponge cake, but due to the long whipping and homogeneity, high manufacturing cost to improve this new As a conventional sponge cake improving agent has been developed in the ointment phase, all of them are inconvenient to use, as well as attached to the packaging material, there is a lot of loss and inconvenience in use, but the present invention solves these problems, economical sponge without loss It is a cake improver.

종래의 스폰지케이크 개량제로는 고체형 유화들을 사용하였기 때문에 연고상 (Paste)으로 만들어졌고 연고상 스폰지케이크 개량제는 사용상 불편할 뿐만 아니라 포장된 캔으로부터 완전하게 배출시키기가 용이하지 않아 많은 손실을 감수해야 했다.Conventional sponge cake modifiers are made from ointments because of the use of solid emulsions, and ointment sponge cake modifiers are not only inconvenient to use, but also not easy to be completely discharged from the packaged cans, thus requiring a lot of losses. .

본 발명과 관련된 종래 기술은 한국특허에는 없으며, 문헌은 일본의 것이 있으나 이들은 모두 고체형 글리세린 스테아르산에스테르와 자당 스테아르산에스테르, 자당 팔미트산에스테르, 소르비탄 스테아르산에스테르, 프로필렌 스테아산에스테르를 사용하는 방법으로 본 발명과는 성분적, 기술적 구성이 다른 것이다.There is no prior art related to the present invention in the Korean patent, but the literature is from Japan, but they all use solid glycerin stearic acid ester, sucrose stearic acid ester, sucrose palmitic acid ester, sorbitan stearic acid ester, and propylene stearate ester. In this way, the component and technical configuration are different from the present invention.

본 발명은 연고상의 스폰지케이크 개량제를 대체할 수 있는 폴리글리세린 지방산에스테르를 주성분으로 하여 액상의 스폰지케이크 개량제를 제조하는 것을 목적으로 한다.An object of the present invention is to prepare a liquid sponge cake improver using a polyglycerol fatty acid ester which can replace an ointment sponge cake improver as a main component.

본 발명의 스폰지케이크 케이크 개량제의 제조방법은 글리세린에 중합촉매로 수산화나트륨을 첨가하고 불활성가스를 주입하면서 중합하여 폴리글리세린을 얻는 단계와, 전기의 폴리글리세린에 올레산을 가하고 축합반응시켜 액상의 폴리글리세린 올레산에스테르를 합성하는 단계와, 전기의 폴리글리세린 올레산에스테르에 프로필렌글리콜, 솔비톨, SSL 및 정제수를 용해시켜 액상의 반투명성 물질을 얻는 단계로 구성된다.The method for preparing a sponge cake cake improving agent of the present invention is a step of obtaining polyglycerol by adding sodium hydroxide as a polymerization catalyst to glycerine and injecting an inert gas to obtain a polyglycerol, and adding oleic acid to the polyglycerol in the former and condensing the liquid to form a liquid polyglycerol. Synthesizing oleic acid ester, and dissolving propylene glycol, sorbitol, SSL and purified water in the above polyglycerol oleic acid ester to obtain a liquid semi-transparent material.

상기에서 폴리글리세린 올레산에스테르는 글리세린 100 중량%에 중합촉매로 수산화나트륨 0.5∼1.0중량%를 첨가하고 불활성가스로 질소가스나 탄산가스를 주입하면서 210℃-230℃에서 6∼10시간 중합하여 폴리글리세린을 얻은 후, 전기의 폴리글리세린 400중량%에 올레산 100중량%를 가하여 220℃-230℃에서 2∼4시간 동안 축합반응시켜 합성한다.The polyglycerol oleic acid ester is added to 0.5 to 1.0% by weight of sodium hydroxide as a polymerization catalyst to 100% by weight of glycerin and polymerized at 210 ° C.-230 ° C. for 6 to 10 hours while injecting nitrogen gas or carbon dioxide into an inert gas. After obtaining, 100% by weight of oleic acid was added to 400% by weight of polyglycerol and condensation reaction was performed at 220 ° C-230 ° C for 2 to 4 hours.

액상 폴리글리세린 올레산에스테르 21%, 솔비톨 39%, 프로필렌글리콜 9%, SSL 1%, 에탄올 6%, 정제수 24%를 첨가하여 80∼85℃에서 교반한 후, 실온까지 냉각하여 액상의 반투명성 폴리글리세린 올레산에스테르를 얻는다.21% of liquid polyglycerol oleic acid ester, 39% of sorbitol, 9% of propylene glycol, 1% of SSL, 6% of ethanol, 24% of purified water, and stirred at 80 to 85 ° C, then cooled to room temperature to give a liquid translucent polyglycerin Obtain oleic acid ester.

이하 본 발명을 다음의 실시예에 의하여 설명하고자 하나 이들이 본 발명의 기술적 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described by the following examples, but these are not intended to limit the technical scope of the present invention.

＜실시예 1＞<Example 1>

글리세린 100중량%에 중합촉매로 수산화나트륨 0.7중량%를 첨가하고 불활성가스로 질소가스나 탄산가스를 주입하면서 230℃에서 8시간 중합하여 중합도가 400정도인 폴리글리세린을 얻었다. 전기의 폴리글리세린 400중량%에 올레산 100중량%를 가하여 230℃에서 3시간 동안 축합반응시켜 폴리글리세린 올레산에스테르를 합성하였다. 이상의 폴리글리세린 올레산에스테르의 친수성-친유성계수(HLB; Hydropi lic-Lipopilic Balance)는 12∼14로서 양호한 액상형태를 유지할 수 있다.0.7 weight% of sodium hydroxide was added to 100 weight% of glycerin as a polymerization catalyst, and superposition | polymerization was carried out at 230 degreeC for 8 hours, injecting nitrogen gas or a carbon dioxide gas with inert gas, and the polyglycerol of about 400 degree was obtained. 100 wt% of oleic acid was added to 400 wt% of polyglycerol and condensation reaction was performed at 230 ° C. for 3 hours to synthesize polyglycerol oleic acid ester. Hydrophilic-lipophilic coefficient (HLB) of the above-described polyglycerol oleic acid ester (HLB) is 12 to 14 can maintain a good liquid form.

＜실시예 2＞<Example 2>

실시예 1에서 얻은 액상 폴리글리세린 올레산에스테르(PGOE)를 주성분으로 하여 표 1과 같은 배합비로 혼합하고 80∼85℃에서 충분히 용해시켜 교반하면서 실온까지 냉각하면 액상의 반투명성 스폰지케이크 개량제를 얻었다.The liquid polyglycerol oleic acid ester (PGOE) obtained in Example 1 was used as a main component, mixed in the mixing ratios as shown in Table 1, sufficiently dissolved at 80 to 85 ° C, and cooled to room temperature while stirring to obtain a liquid semitransparent sponge cake improving agent.

표 1: 액상 스폰지케이크 개량제의 배합비율Table 1: Mixing ratio of liquid sponge cake improver

성분ingredient 첨가량Amount PGOEPGOE 21%21% PGPG 9%9% 에탄올ethanol 6%6% 70%-솔비톨70% -sorbitol 39%39% SSLSSL 1%One% 정제수Purified water 24%24%

* PGOE: Polyglycerine Oleic acid Ester* PGOE: Polyglycerine Oleic acid Ester

PG: Propylene GlycolePG: Propylene Glycole

SSL: Sodium Stearyl LactylateSSL: Sodium Stearyl Lactylate

본 발명의 폴리글리세린 올레산 에스테르의 친수성-친유성계수(HLB; Hydropi lic-Lipopilic Balance)는 12∼14의 양호한 액상형태로서 종래의 연고상 스폰지케이크 개량제의 단점을 해결함으로써 작업의 간편성 및 손실을 줄일 수 있다.The hydrophilic-lipophilic coefficient (HLB) of the polyglycerol oleic acid ester of the present invention is a good liquid form of 12 to 14 to solve the disadvantage of the conventional ointment sponge cake improver to reduce the simplicity and loss of operation Can be.

Claims (3)

글리세린에 중합촉매로 수산화나트륨을 첨가하고 불활성가스를 주입하면서 중합하여 폴리글리세린을 얻는 단계와, 전기의 폴리글리세린에 올레산을 가하고 축합반응시켜 액상의 폴리글리세린 올레산에스테르를 합성하는 단계와, 전기의 폴리글리세린 지방산에스테르에 프로필렌글리콜, 솔비톨, SSL 및 정제수를 용해시켜 액상의 반투명성 물질을 얻는 단계로 구성된 것을 특징으로 하는 액상 폴리글리세린 지방산에스테르를 이용한 스폰지케이크 케이크 개량제의 제조방법.Adding sodium hydroxide as a polymerization catalyst to glycerine and injecting an inert gas to polymerize to obtain polyglycerine, and adding oleic acid to condensation reaction of polyglycerol to synthesize liquid polyglycerol oleate ester, and Dissolving propylene glycol, sorbitol, SSL and purified water in glycerin fatty acid ester to obtain a liquid translucent substance. 제 1항에 있어서, 글리세린 100 중량%에 중합촉매로 수산화나트륨 0.5∼1.0중량%를 첨가하고 불활성가스로 질소가스나 탄산가스를 주입하면서 210℃-230℃에서 6∼10시간 중합하여 폴리글리세린을 얻은 후, 전기의 폴리글리세린 400중량%에 올레산 100중량%를 가하여 220℃-230℃에서 2∼4시간 동안 축합반응시켜 폴리글리세린 올레산에스테르를 합성하는 것을 특징으로 하는 폴리글리세린 지방산에스테르를 이용한 스폰지케이크 개량제의 제조방법.The polyglycerol according to claim 1, wherein 0.5 to 1.0% by weight of sodium hydroxide is added to 100% by weight of glycerin as a polymerization catalyst and polymerized at 210 ° C to 230 ° C for 6 to 10 hours while injecting nitrogen gas or carbon dioxide into an inert gas. After obtaining, 100% by weight of oleic acid was added to 400% by weight of polyglycerol, and condensation reaction was performed at 220 ° C.-230 ° C. for 2 to 4 hours to synthesize polyglycerol oleic acid ester. Method for Producing Improver. 제 1항에 있어서, 액상 폴리글리세린 올레산에스테르 21%, 솔비톨 39%, 프로필렌글리콜 9%, SSL 1%, 에탄올 6%, 정제수 24%를 첨가하여 80∼85℃에서 교반한 후, 실온까지 냉각하여 액상의 반투명성 폴리글리세린 올레산에스테르를 얻는 것을특징으로 하는 폴리글리세린 지방산에스테르를 이용한 스폰지케이크 개량제의 제조방법The method according to claim 1, wherein 21% of liquid polyglycerol oleic acid ester, 39% of sorbitol, 9% of propylene glycol, 1% of SSL, 6% of ethanol, and 24% of purified water are added thereto, followed by stirring at 80 to 85 ° C, followed by cooling to room temperature. Method for producing sponge cake improver using polyglycerol fatty acid ester characterized by obtaining liquid translucent polyglycerol oleic acid ester
KR1020000039316A 2000-07-10 2000-07-10 Manufacturing Method for Liquid State of Sponge Cake improvement KR100354487B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020000039316A KR100354487B1 (en) 2000-07-10 2000-07-10 Manufacturing Method for Liquid State of Sponge Cake improvement

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020000039316A KR100354487B1 (en) 2000-07-10 2000-07-10 Manufacturing Method for Liquid State of Sponge Cake improvement

Publications (2)

Publication Number Publication Date
KR20020005320A KR20020005320A (en) 2002-01-17
KR100354487B1 true KR100354487B1 (en) 2002-09-30

Family

ID=19677140

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020000039316A KR100354487B1 (en) 2000-07-10 2000-07-10 Manufacturing Method for Liquid State of Sponge Cake improvement

Country Status (1)

Country Link
KR (1) KR100354487B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100913121B1 (en) * 2007-08-14 2009-08-19 주식회사농심 The Food Emulsifier, the Preparation method of the Food Emulsifier, The Functional oil product with emulsifier and the preparation of the Functional oil product

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6016542A (en) * 1983-07-07 1985-01-28 Meiji Milk Prod Co Ltd Coffee cream and its preparation
JPH0265755A (en) * 1988-08-31 1990-03-06 Kanegafuchi Chem Ind Co Ltd O/w type emulsified fat composition having storage resistance after whipped
JPH03130040A (en) * 1989-10-16 1991-06-03 Snow Brand Milk Prod Co Ltd Whipped cream and its preparation
JPH05336884A (en) * 1992-06-04 1993-12-21 Yuuhaimu:Kk Foamable oil-in-water type edible fat and oil composition and production of cake using the same
JPH0678672A (en) * 1992-08-31 1994-03-22 Kanegafuchi Chem Ind Co Ltd Oil-in-water type emulsion composition having high oil content
JPH11243864A (en) * 1998-03-05 1999-09-14 Riken Vitamin Co Ltd Frozen cake and improver therefor

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6016542A (en) * 1983-07-07 1985-01-28 Meiji Milk Prod Co Ltd Coffee cream and its preparation
JPH0265755A (en) * 1988-08-31 1990-03-06 Kanegafuchi Chem Ind Co Ltd O/w type emulsified fat composition having storage resistance after whipped
JPH03130040A (en) * 1989-10-16 1991-06-03 Snow Brand Milk Prod Co Ltd Whipped cream and its preparation
JPH05336884A (en) * 1992-06-04 1993-12-21 Yuuhaimu:Kk Foamable oil-in-water type edible fat and oil composition and production of cake using the same
JPH0678672A (en) * 1992-08-31 1994-03-22 Kanegafuchi Chem Ind Co Ltd Oil-in-water type emulsion composition having high oil content
JPH11243864A (en) * 1998-03-05 1999-09-14 Riken Vitamin Co Ltd Frozen cake and improver therefor

Also Published As

Publication number Publication date
KR20020005320A (en) 2002-01-17

Similar Documents

Publication Publication Date Title
HU230484B1 (en) Novel composition containing a bi-cyclic compound and a glyceride
CN101177392A (en) Method for preparing 9,10-dihydroxystearic acid and its methyl by hydrogen dioxide oxidation process
JPH09500884A (en) Liquid composition containing sulfosuccinic acid diester
KR100354487B1 (en) Manufacturing Method for Liquid State of Sponge Cake improvement
JPH0615520B2 (en) Process for producing surface-active condensation products
JPS6396161A (en) Production of fatty acid alkanolamide
CN113896879B (en) High-viscosity ester for metal cutting fluid and preparation method thereof
JPH06322100A (en) Production of low-viscosity, high-functional, light- colored polyether based on sucrose
CN106423285A (en) Method for preparing fatty acid methyl ester ethoxylated catalyst
EP0426084B1 (en) Amine oxide process
US4983778A (en) Alkoxylation process using a catalyst composition containing esters of titanic acid and zirconic acid
SU910599A1 (en) Process for producing diesters of glycols and trifluoroacetic acid
Li et al. A simple and efficient method for synthesis of carboxymethylated polyethyleneglycol
CN111118237A (en) Light-resistant fatting agent intermediate
CN105218511B (en) A kind of fatty aldehyde contracting glycerine Di-sodium Sulfo-succinate Mono Est-er and its preparation technology
US5292955A (en) Amine oxide complexes
KR810001702B1 (en) Process for the preparation of 1-isopropylamino-4,4-diphenyl-cyclohexane
JPH0310638B2 (en)
KR100369117B1 (en) Method for manufacturing sugar ester and purifying thereof
KR101705728B1 (en) New water-soluble copolymer and method for preparing the same
JP2010042961A (en) Foaming agent for gypsum slurry
KR20030093012A (en) Method for preparing sorbitan fatty acid ester
CN117430800A (en) Catalyst for catalyzing epoxy ring-opening reaction and preparation method and application thereof
GB947157A (en) Production of emulsifiable products of lecithin-like character
CN115894309A (en) Tertiary amine quaternary ammonium salt sulfonic acid surfactant, and preparation method and application thereof

Legal Events

Date Code Title Description
A201 Request for examination
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20050914

Year of fee payment: 4

LAPS Lapse due to unpaid annual fee