TW201519791A - Emulsified oil composition - Google Patents

Abstract

The problem addressed by the present invention is to provide: an emulsified oil composition that obtains high foaming power and foam stability and can impart to confectionary/bread a conventionally nonexistent soft sensation and moist sensation; and confectionary/bread that uses the emulsified oil composition and can favorably maintain the soft sensation and moist sensation even if put in chilled storage or if frozen/defrosted. The emulsified oil composition contains the below mentioned (A), (B), (C), and (D): (A) is 10-40 mass% of a dietary oil containing a triacylglycerol containing a fatty acid having 6-10 carbon atoms as a constituent fatty acid; (B) is 2-20 mass% of a monoacylglycerol having a saturated fatty acid as a constituent fatty acid; (C) is 2-20 mass% of at least one type of emulsifier selected from among a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbothane fatty acid ester, and a polyglycerol fatty acid ester; and (D) is 10-50 mass% of water.

Description

Emulsified oil composition

The present invention relates to an emulsified oil and fat composition for use in the manufacture of snacks and breads, and is particularly suitable for use in the manufacture of cakes.

In the mass production of cakes such as sponge cakes, chiffon cakes, steamed cakes, etc., a so-called all-in method in which all the raw materials are mixed at once is used, and An emulsified fat or oil composition having a foaming property is used for the purpose of improving the foaming property of the cake batter and imparting a moist mouthfeel to the fat or the like. An emulsified oil and fat composition containing propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid, in addition to monoacylglycerol containing a saturated fatty acid An emulsifier such as sorbitan fatty acid ester or polyglycerol fatty acid esters (PGEF), which imparts excellent foaming properties, emulsifying properties, dispersibility, and bubble stability during baking when baking a cake. Sex.

In general, in order to bring out the soft and moist texture of the cake, the emulsified fat or oil composition uses a vegetable oil which is liquid as a base even under refrigeration. However, when cakes are now refrigerated or frozen, even cakes that use more oil will lose their softness and moisture. The taste, etc., becomes a big problem.

It is speculated that the cause is mainly due to aging of starch, and therefore, emulsifier increment is generally performed. However, in the case of a cake manufactured using the emulsified oil-fat composition, since a large amount of emulsifier is used, the odor of the emulsifier is strongly brought out, and therefore it is difficult to increase the amount of the emulsifier. Further, for example, Patent Document 1 describes a method in which A. lecithin and/or a vegetable protein hydrolysate is used in combination with B. trichloropyrene; and Patent Document 2 describes a method in which etherification or Esterified small particle starch; however, the effects of these methods are insufficient.

[Previous Technical Literature] (Patent Literature)

Patent Document 1: Japanese Laid-Open Patent Publication No. 2003-219819

Patent Document 2: Japanese Laid-Open Patent Publication No. 2006-129789

Therefore, the problem of the present invention is to provide an emulsified fat or oil composition and a snack bread which can impart a high foaming power and a high bubble stability, and can impart a soft and moist taste to the snack bread. The confectionery bread is obtained by using the emulsified oil and fat composition, and even if it is refrigerated or frozen and thawed, the soft and moist mouthfeel can be favorably maintained.

The present inventors focused on the above problems in order to solve the above problems, and focused on triacylglycerol which constitutes the oil of the emulsified fat composition. As a result, it was found that by using an edible fat or oil containing triglyceride as a fat or oil, the triglyceride contains a fatty acid having 6 to 10 carbon atoms as a constituent fatty acid, in addition to high foaming power and high air bubbles. The present invention can be completed by obtaining an emulsified oil-and-fat composition such as stability and a cake having a soft mouthfeel and a moist mouthfeel which have not been conventionally obtained.

That is, an aspect of the present invention is an emulsified fat or oil composition comprising the following components (A), (B), (C) and (D): (A) edible fats and oils 10 to 40% by mass, which contain a fatty acid having 6 to 10 carbon atoms as a triglyceride constituting a fatty acid; (B) 2 to 20% by mass of a monoglyceride, a saturated fatty acid as a constituent fatty acid; and (C) an emulsifier 2 to 20% by mass. It is one or more selected from the group consisting of a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, and a polyglycerol fatty acid ester; (D) water is 10-50 mass %.

In a preferred embodiment, the emulsified fat or oil composition is the edible fat or oil containing 10 to 90% by mass of triglyceride, and the triglyceride comprises a fatty acid having 6 to 10 carbon atoms. As a constituent fatty acid.

In a preferred embodiment, the edible fat and oil composition comprises the M2L-type triglyceride and the ML2-type triglyceride in a total amount of 10 to 80% by mass.

(wherein M represents a fatty acid having 6 to 10 carbon atoms, and L represents a fatty acid having 16 or more carbon atoms)

One aspect of the present invention is a snack bread using the above emulsified oil Made from a lipid composition.

One aspect of the present invention is a method for producing a snack bread which is obtained by heating a batter which is prepared by using a emulsified oil composition as described above and by a single addition method.

According to the present invention, it is possible to obtain an emulsified fat or oil composition which has high foaming ability, high bubble stability, and the like, and can impart a soft and moist mouthfeel which has not been conventionally obtained in a snack bread; and a snack bread can be provided by using In the emulsified fat or oil composition, even if the confectionery bread is refrigerated or frozen and thawed, the soft and moist texture and the like can be favorably maintained.

Hereinafter, the present invention will be described in more detail.

The emulsified fat or oil composition according to the embodiment of the present invention is an oil-in-water emulsified fat or oil composition comprising: (A) edible fat; (B) monoglyceride, which is saturated (C) an emulsifier which is one or more selected from the group consisting of a propylene glycol fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, and a polyglycerin fatty acid ester; and (D) water.

(A) Edible fat or oil (hereinafter, abbreviated as component (A)) used in the emulsified oil-fat composition of the embodiment of the present invention, which contains a fatty acid having 6 to 10 carbon atoms as a triglyceride constituting a fatty acid ( Hereinafter, sometimes referred to as MTAG). Here, the fatty acid having 6 to 10 carbon atoms as the triglyceride constituting the fatty acid means a triglyceride having at least one fatty acid having 6 to 10 carbon atoms bonded to the glycerol skeleton of the triglyceride. ester. The fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid. More specifically, it is preferably selected from the group consisting of One or more of hexanoic acid, octanoic acid, and citric acid are more preferably one or more selected from the group consisting of octanoic acid and citric acid.

In the emulsified fat or oil composition of the embodiment of the present invention, the content of the edible fat or oil (A) is 10 to 40% by mass, preferably 10 to 35% by mass, more preferably 10 to 30% by mass. (A) The edible fat or oil contains a fatty acid having 6 to 10 carbon atoms as a triglyceride (MTAG) constituting the fatty acid, preferably 10 to 90% by mass, more preferably 20 to 80% by mass, and still more preferably It is 30 to 70% by mass. In addition, the edible fat or oil (A) is preferably a part or all of MTAG, and preferably contains M2L-type triglyceride (hereinafter, abbreviated as M2L) and ML2-type triglyceride (hereinafter, abbreviated as ML2). ~80% by mass, more preferably 20 to 70% by mass, and even more preferably 20 to 65% by mass. Moreover, the mass ratio of M2L to ML2 is preferably in the range of 1:1 to 1:20, more preferably in the range of 1:2 to 1:20, and more preferably in the range of 1:2 to 1: Within the scope of 10. Here, M is a fatty acid having a carbon number of 6 to 10, and L is a fatty acid having a carbon number of 16 or more. That is, M2L is a triglyceride in which two M and one L are bonded as a fatty acid residue, and the bonding position of each fatty acid residue on the glycerin skeleton is not particularly limited. Similarly, ML2 is a triglyceride in which one M and two L are bonded as a fatty acid residue, and the bonding position of each fatty acid residue on the glycerin skeleton is not particularly limited. L is preferably a fatty acid having 16 to 22 carbon atoms, more preferably a fatty acid having 16 to 18 carbon atoms. Further, L is preferably such that the unsaturated fatty acid content in L is 60 to 100% by mass, more preferably 70 to 100% by mass, still more preferably 80 to 100% by mass. When the content of the component (A) and the content of the MTAG in the component (A) in the emulsified fat or oil composition of the embodiment of the present invention are within the above range, the softness of the confectionery product using the emulsified fat or oil composition can be imparted. wet It is better to moisturize and the like.

The (A) edible fat or oil used in the emulsified fat or oil composition according to the embodiment of the present invention may be adjusted by any method as long as the triglyceride constituting the edible fat or oil can be adjusted according to the above conditions, but preferably In the case of preparing a fatty acid having a carbon number of 6 to 10 as a triglyceride (MTAG) constituting a fatty acid, 90% by mass or more of the fatty acid constituting the fatty acid having a carbon number of 16 or more (hereinafter sometimes referred to as a short name) LCT) is mixed, whereby the composition of the triglyceride is adjusted.

A preferred embodiment of the MTAG contained in the component (A) is (A-1) a medium chain fatty acid triglyceride (hereinafter sometimes abbreviated as MCT). The medium chain fatty acid triglyceride can be synthesized from a fatty acid having 6 to 10 carbon atoms and glycerin according to a known method, and a commercially available product (for example, trade name: ODO, manufactured by The Nisshin Oilli O Group, Ltd.) can also be used. . The component (A) can be adjusted by mixing the MCT as it is, or by mixing with 90% by mass or more of the fatty acid (LCT) of a fatty acid having a carbon number of 16 or more. The LCT is not particularly limited as long as it is 90% by mass or more of a fatty acid constituting a fatty acid having a carbon number of 16 or more, and specific examples thereof include soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, and safflower. Oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, cocoa butter, sal butter, shea butter, tallow, pig fat, fish oil, etc.; The plurality of mixed oils, the processing oils such as hydrogenated oils, transesterified oils, and fractionated oils of the individual oils or the plurality of mixed oils. In the LCT, the content of the unsaturated fatty acid in the fatty acid constituting the LCT is preferably 60 to 100% by mass, more preferably 70 to 100% by mass, still more preferably 80 to 100% by mass. The MCT content in the component (A) is preferably from 10 to 100. The mass % is more preferably 10 to 50% by mass, and even more preferably 10 to 40% by mass.

As a preferred aspect of the MTAG contained in the component (A), (A-2) a transesterified oil of a mixed oil of the above-mentioned medium chain fatty acid triglyceride (MCT) and fat (LCT) (hereinafter, In the case of MLCT), 90% by mass or more of the constituent fatty acids of the oil and fat (LCT) are fatty acids having 16 or more carbon atoms. The mixing ratio (mass ratio) of the transesterified MCT and LCT mixed oil is preferably 3:97 to 90:10, more preferably 7:93 to 50:50, and even more preferably 10:90 to 30:70. . The component (A) can be adjusted by mixing the MLCT as it is or by mixing with the LCT. The MLCT content in the component (A) is preferably from 20 to 100% by mass, more preferably from 50 to 100% by mass, still more preferably from 70 to 100% by mass. The method of transesterification is not particularly limited and may be carried out by a general method or by one of the following methods: chemical transesterification using a synthetic catalyst such as sodium methoxide, and lipase as a lipase Catalyst ester exchange.

Chemical transesterification can be carried out, for example, by sufficiently drying the raw material fats and oils, and adding sodium methoxide of 0.1 to 1% by mass based on the raw material fats and oils to the raw material fats and oils, and then under reduced pressure at 80 to 120 ° C. The reaction was carried out for 0.5 to 1 hour while stirring. The transesterification of the enzyme can be carried out, for example, in the following manner: a lipase preparation which is 0.02 to 10% by mass (preferably 0.04 to 5% by mass) based on the raw material fat or oil, that is, a lipase powder or an immobilized lipase. After adding to the raw material fats and oils, the reaction is carried out for 0.5 to 48 hours (preferably 0.5 to 24 hours) while stirring at 40 to 80 ° C (preferably 40 to 70 ° C).

As described above, the component (A) may be used alone or in combination as long as the component (A) contains a triglyceride containing a fatty acid having 6 to 10 carbon atoms. Use: (A-1) medium chain fatty acid triglyceride (MCT); (A-2) medium chain fatty acid triglyceride (MCT) and oil (LCT) mixed oil ester exchange oil (MLCT) 90% by mass or more of the constituent fatty acids of the oil and fat (LCT) are fatty acids having 16 or more carbon atoms. Further, the fats and oils of the above (A-1) and (A-2) may be mixed with LCT as needed.

The emulsified fat or oil composition according to the embodiment of the present invention contains 2 to 20% by mass of (B) monoglyceride (hereinafter sometimes referred to as component (B)), and the component (B) is a saturated fatty acid as a constituent fatty acid. . The content of the component (B) is preferably from 3 to 12% by mass, more preferably from 4 to 10% by mass, still more preferably from 5 to 8% by mass. Further, although the above saturated fatty acid is not particularly limited, it is preferably a saturated fatty acid having 14 to 22 carbon atoms, more preferably a saturated fatty acid having 16 to 18 carbon atoms, that is, palmitic acid or stearic acid. Acid). The component (B) may be composed of a monoglyceride in which one type of saturated fatty acid is bonded, or may be composed of a monoglyceride in which two or more kinds of saturated fatty acids are bonded. In the component (B) used in the emulsified oil-fat composition of the embodiment of the present invention, if it is the above-mentioned content and constitutes a saturated fatty acid, it is preferable to use the emulsified oil-fat composition to obtain a portion of the snack bread.

The emulsified fat or oil composition according to the embodiment of the present invention contains 2 to 20% by mass of (C) an emulsifier (hereinafter sometimes referred to as a component (C)), and the component (C) is selected from a propylene glycol fatty acid ester and sucrose. One or more of a fatty acid ester, a sorbitan fatty acid ester, and a polyglycerin fatty acid ester. The content of the component (C) is preferably from 3 to 15% by mass, more preferably from 4 to 12% by mass, still more preferably from 5 to 10% by mass. Further, in the component (C), the content of the emulsifier having an HLB value of 2 to 8 is preferably 2 to 15% by mass, more preferably 3 to 10% by mass, and still more preferably 4 to 8 mass%. the amount%. Further, in the component (C), the content of the emulsifier having an HLB value of from 9 to 20 is preferably from 1 to 10% by mass, more preferably from 2 to 8% by mass, still more preferably from 3 to 7% by mass. The fatty acid constituting the component (C) emulsifier is not particularly limited, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. (oleic acid), erucic acid, etc. When the component (C) used in the emulsified oil-fat composition of the embodiment of the present invention has the above content, it is preferable to use the emulsified oil-fat composition to obtain a portion of the snack bread.

The emulsified fat or oil composition according to the embodiment of the present invention contains 10 to 50% by mass of (D) water. Water (hereinafter sometimes referred to as component (D)) is not particularly limited as long as it is drinkable, and tap water, mineral water, deionized water, distilled water or the like can be used. The content of water in the emulsified oil and fat composition of the embodiment of the present invention is preferably 15 to 45% by mass, and more preferably 20 to 40% by mass. If the content of water is within the above range, the emulsification is relatively stable and the preservability is good, which is preferable. In addition, the content of the water in the emulsified oil and fat composition of the embodiment of the present invention means the amount of water to be blended, and the moisture contained in the by-product or the like described later is not considered. In other words, the amount of water to be blended and the amount of water contained in the auxiliary materials and the like are not obtained.

The emulsified oil and fat composition of the embodiment of the present invention may contain other emulsifiers other than the above, as long as the effects of the present invention are not impaired. Examples of the other emulsifier include lecithin, organic acid monoglycerides, and polysorbate. The content of the other emulsifier is preferably 0.05 to 5% by mass, more preferably 0.1 to 3% by mass, still more preferably 0.3 to 2% by mass. As other emulsifiers, Good is lecithin. The lecithin is preferably one or more selected from the group consisting of crude lecithin, purified lecithin, and enzyme-decomposed lecithin.

The emulsified fat or oil composition of the embodiment of the present invention may contain, in addition to the above various components, an auxiliary raw material generally used for the emulsified fat or oil composition, within a range not impairing the effects of the present invention. Examples of the auxiliary material include alcohols, sugars, thickening polysaccharides, starches, inorganic salts, organic salts, dairy products, egg products, flavors, food colorings, seasonings, and antioxidants. Antioxidant, preservative, pH adjuster, etc.

Examples of the alcohols include ethanol, propylene glycol, and wine. Examples of the saccharide include sugars such as fine white sugar (sucrose), glucose, fructose, lactose, liquid sugar, leeches, and enzyme saccharified mash; and sorbitol obtained by reducing sugar. And reducing sugar alcohols such as starch saccharides. Examples of the above-mentioned thickening polysaccharides include xanthan gum, gellan gum, guar gum, cellulose, and carboxymethyl avermectin ( Carboxymethyl cellulose, CMC). Examples of the starch include starch such as corn starch and tapioca starch, and chemical starch which is subjected to the following treatment with starch. Enzyme treatment, pregelatinization, decomposition treatment, etherification, esterification, cross-linking treatment, grafting, and the like. Examples of the inorganic salt include sodium chloride and sodium bicarbonate; and examples of the organic salt include fatty acid, sodium fatty acid, citric acid, and sodium citrate. (sodium citrate) and so on. Examples of the above dairy product include whole milk powder and degreasing. Milk powder, whey powder, etc. Examples of the egg product include whole eggs, egg yolks, proteins, and egg products subjected to the following treatments. Freezing, drying, sugaring, salting, sterilization, enzyme treatment, etc. One or a combination of two or more selected from the above may be used in combination.

In the emulsified oil and fat composition of the embodiment of the present invention, the content of the above-mentioned auxiliary material is preferably 60% by mass or less, and more preferably 50% by mass or less in the emulsified fat or oil composition. As the respective components, in the emulsified oil and fat composition, for example, the alcohol is preferably 1 to 8% by mass, the saccharide is preferably 20 to 40% by mass, and the thickening polysaccharide is preferably 0.02 to 0.5% by mass. The product is preferably from 0.5 to 5% by mass. When the content of the auxiliary raw material is within the above range, it is easier to prepare the emulsified oil and fat composition, and the emulsification is relatively stable, which is preferable.

The emulsified fat or oil composition of the embodiment of the present invention can be produced by a general method in which an oil phase and an aqueous phase are mixed and emulsified. For example, a water-soluble emulsifier, a thickening polysaccharide, a saccharide, a dairy product, an alcohol, or the like is added to water as needed, and the mixture is heated while stirring to prepare an aqueous phase portion. At the same time, an oil-soluble emulsifier such as a monoglyceride in which a saturated fatty acid is a constituent fatty acid is added to an edible fat or oil, and the mixture is heated to dissolve, thereby preparing an oil phase portion. While the oil phase portion was gradually added to the aqueous phase portion, the mixture was stirred and emulsified, and further cooled while stirring, and an oil-in-water emulsified fat or oil composition was obtained. The mass ratio of the oil phase portion to the aqueous phase portion is preferably 1:1 to 1:4, more preferably 1:1.5 to 1:3, and if it is within this range, an emulsified and stable emulsified oil composition can be obtained. Therefore, it is better.

The emulsified fat or oil composition of the embodiment of the present invention is used for the production of snack bread. It is preferably used in cakes that must have foaming properties, especially It is preferably used in cakes produced by a one-time feeding method. The one-time feeding method does not require the egg to be foamed in advance, but a method of preparing all the materials at the same time and foaming the batter. Examples of the cake include a sponge cake, a hurricane cake, a Swiss cake roll, a snack cake, a bouchée, a butter cake, a steamed cake, etc., and it is particularly preferable to use the cake. The emulsified fat composition is used for a sponge cake or a steamed cake.

The confectionery bread produced by using the emulsified oil-fat composition of the embodiment of the present invention is produced by heating a batter, and the batter contains the emulsified fat or oil composition of the present invention, and is mainly composed of enamel powder. In particular, the cake is produced by heating a cake batter comprising the emulsified oil composition of the present invention and containing at least glutinous rice flour, egg products and saccharides. As a method of heating, baking or cooking is preferred. From the viewpoint of obtaining a good taste and flavor, the cake is preferably produced by preparing a cake batter and baking or cooking the cake batter, the cake batter containing a gas, and at least mixing the following ingredients.成 榖 powder; 50 to 300 parts by mass of the egg product of 100 parts by mass of the glutinous rice powder, 20 to 250 parts by mass of the saccharide, and 3 to 100 parts by mass of the emulsified fat and oil composition of the present invention. More preferably, the cake batter is baked or cooked to produce a cake. The cake batter contains a gas and is mixed in such a manner that 80 to 250 parts by mass of the egg product and 50 to 50 parts by mass of the egg product are added to 100 parts by mass of the glutinous rice powder. 180 parts by mass of the emulsified fat or oil composition of the present invention are mixed in a ratio of 5 to 50 parts by mass.

The tantalum powder in the raw material of the cake batter is not particularly limited, and examples thereof include flour (low-gluten flour, medium-gluten flour, high-gluten flour), wheat germ, whole wheat flour, wheat bran, and durum wheat flour (durum). Flour) The wheat flour, the rice bran powder, the rye flour, the whole rye flour, the soy flour, the barley powder, etc. are used, and one or two or more types can be used. The egg product or the saccharide in the raw material of the cake batter may be the same as the egg product or the saccharide described in the raw material of the emulsified fat or oil composition of the present embodiment. The cake batter may further contain a dairy product, a hair powder, an edible fat, a flavor, or the like as a raw material thereof.

The cake produced by using the emulsified oil-fat composition of the embodiment of the present invention has a soft and moist texture which has not been conventionally used, and even if the confectionery bread is refrigerated or frozen and thawed, the soft and moist mouthfeel can be favorably maintained. Therefore, the emulsified oil composition is suitable for refrigerating or freezing and defrosting.

Hereinafter, the present invention will be described in more detail by way of examples, but the invention is not limited to the examples.

Further, the analysis of the triglyceride in the examples was carried out by gas chromatography using a capillary column (DB-1HT; J&W Scientific, Folsom, CA).

[Examples]

<Preparation of edible fats and oils>

(Fat A-1)

The medium chain fatty acid triglyceride (trade name: ODO, MTAG content: 97.0% by mass, manufactured by The Nisshin Oilli O Group, Ltd.) was used as the fat and oil A-1.

(Oil A-2)

14 parts by mass of MCT (trade name: ODO, The Nisshin OilliO Group, Ltd.) and rapeseed oil (trade name: Nissin Canola Oil, carbon number) 86 parts by mass of an unsaturated fatty acid of 16 or more, manufactured by The Nisshin Oilli O Group, Ltd., was mixed, and a transesterification reaction was carried out using sodium methoxide as a catalyst based on a conventional method. After the transesterification reaction, the water was washed, decolorized, and deodorized to obtain an oil and fat A-2 (MTAG content: 44.9 mass%, M2L content: 9.1 mass%, and ML2 content: 35.2 mass%).

(other raw materials and fats)

Preparation of rapeseed oil (trade name: Nissin Canola Oil, 92% by mass of unsaturated fatty acid having a carbon number of 16 or more, manufactured by The Nisshin OilliO Group, Ltd.), palm oil (trade name: Refined Palm Oil, no more than 16 carbon atoms) As a raw material fat or oil, saturated fatty acid (49.6% by mass, manufactured by The Nisshin OilliO Group, Ltd.).

<Preparation of emulsified oil composition>

The following components were used as raw materials other than edible fats and oils, and the emulsified fat or oil compositions of Examples 1 and 2 and Comparative Examples 1 and 2 were prepared in accordance with the formulation of Table 1. The preparation of the emulsified oil and fat composition is carried out by separately mixing the raw materials of the oil phase portion and the raw materials of the aqueous phase portion, and heating and dissolving to prepare the oil phase and the water phase portion, and then slowly slowing the oil phase portion. Slowly added to the aqueous phase portion, the mixture was emulsified by stirring using an emulsifier homogenizer, and cooled while stirring. The prepared emulsified fat and oil composition was allowed to stand at room temperature for one night and used as various evaluations.

(Materials other than edible fats and oils)

(ingredient (B))

Monoglyceride stearate (trade name: Emaruji MS, HLB value 4.3, manufactured by RIKEN VITAMIN Co., Ltd.)

(ingredient (C))

Propylene glycol mono-behenic acid ester (trade name: Rikemaru PB-100, HLB value 3.0, manufactured by RIKEN VITAMIN Co., Ltd.)

Sorbitan mono-stearic acid ester (trade name: Emasol S-10V, HLB value 4.7, manufactured by Kao Corporation)

Sucrose stearic acid ester (trade name: DK ester F-110, HLB value 11, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.)

(ingredient (D))

Tap water

(other ingredients)

Lecithin (trade name: Lecithin DX, manufactured by The Nisshin OilliO Group, Ltd.)

Ethanol (trade name: Amano SD, manufactured by Amakasu Chemical Industries)

Propylene glycol (trade name: propylene glycol, manufactured by Asahi Glass Co., Ltd.)

Granulated sugar (trade name: fine white sugar, manufactured by Mitsui Sugar Co., Ltd.)

Leech (trade name: High Maltose Syrup MC-45, Nihon Shokuhin Kako Co., Ltd.)

Whey protein concentrate (trade name: Mirai 80, manufactured by Mirai Co., Ltd., Germany)

Sanxianjiao (commodity name: VIS TOP D-3000-DF, San-Ei Gen F.F.I., Made by Inc.)

<Evaluation of foaming power of emulsified oil composition>

According to the emulsified oil composition of Examples 1 and 2 and Comparative Examples 1 and 2 prepared above, the cake batter of Table 2 was used, and the specific gravity of the cake batter was measured according to the following conditions, and the foaming power was evaluated. . The results are shown in Table 3.

(measurement conditions for the proportion of cake batter)

The frozen whole egg, the white sugar, and the emulsified oil and fat composition were mixed, and while stirring at a low speed (50 rpm) with a stirrer (manufactured by Hobart Corporation, USA), low-gluten flour and hair powder were added, and the mixture was stirred for 30 seconds. Further, it was switched to medium speed (100 rpm), and its specific gravity (g/ml) was measured after 3, 5, and 10 minutes.

<Cake Making and Sensory Reviews>

According to the emulsified fats and oils compositions of Examples 1 and 2 and Comparative Examples 1 and 2 prepared above, cakes were prepared by the following one-time feeding method using the cake batter of Table 2, and sensory evaluation was carried out according to the following evaluation criteria. . The results are shown in Table 3.

(How to make a cake)

The frozen whole egg, the white sugar, and the emulsified oil and fat composition were mixed, and while stirring at a low speed (50 rpm) with a stirrer (manufactured by Hobart Corporation, USA), low-gluten flour and hair powder were added, and the mixture was stirred for 30 seconds. Then switch to medium speed (100 rpm), stir to make the cake batter specific gravity to 0.45 (g / ml), then 330g of this cake batter into the No. 6 cake mold, in the oven, above the fire 190 ° C, under fire 170 Bake at °C for 28 minutes. The baked cake was stored at room temperature for one night for sensory evaluation. Also, the cake was stored frozen at -35 ° C for 1 week and at 20 ° C Thawing is also used as a sensory evaluation.

(sensory evaluation benchmark)

A comprehensive evaluation was conducted by five functional reviewers based on the following criteria.

[soft feeling, moist feeling]

The emulsified oil and fat compositions of Examples 1 and 2 have sufficient functions for foaming the sponge cake. Further, the cake produced by using the emulsified oil composition of Examples 1 to 2 does not have a bubble collapse after baking, and the bubble is highly stable, and the softness and wet texture are excellent, and it is still after freezing and thawing. Maintain a soft and moist mouthfeel well. On the other hand, although the foaming power of the emulsified oil-fat composition of Comparative Examples 1 and 2 was the same as that of Examples 1 and 2, the texture after freezing and thawing was inferior.

Claims (5)

An emulsified fat or oil composition comprising the following components (A), (B), (C), and (D): (A) 10 to 40% by mass of edible fats and oils, comprising a fatty acid having 6 to 10 carbon atoms as a constituent a fatty acid triglyceride; (B) a monoglyceride 2 to 20% by mass, which uses a saturated fatty acid as a constituent fatty acid; (C) an emulsifier 2 to 20% by mass, which is selected from a propylene glycol fatty acid ester, sucrose fat One or more of an acid ester, a sorbitan fatty acid ester, and a polyglycerin fatty acid ester; (D) 10 to 50% by mass of water. The emulsified fat or oil composition according to claim 1, wherein the (A) edible fat or oil is an edible fat or oil containing 10 to 90% by mass of triglyceride, and the triglyceride comprises a fatty acid having 6 to 10 carbon atoms as a constituent. fatty acid. The emulsified fat or oil composition according to claim 1 or 2, wherein the (A) edible fat or oil contains M2L-type triglyceride and ML2-type triglyceride in a total amount of 10 to 80% by mass. (wherein M represents a fatty acid having 6 to 10 carbon atoms, and L represents a fatty acid having 16 or more carbon atoms). A snack bread manufactured by using the emulsified fat or oil composition according to any one of claims 1 to 3. A method for producing a snack bread, which comprises heating the batter, which is prepared by using the emulsified oil composition according to any one of claims 1 to 3, and by a one-time addition method.