WO2011162207A1 - 油脂組成物 - Google Patents
油脂組成物 Download PDFInfo
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- WO2011162207A1 WO2011162207A1 PCT/JP2011/064066 JP2011064066W WO2011162207A1 WO 2011162207 A1 WO2011162207 A1 WO 2011162207A1 JP 2011064066 W JP2011064066 W JP 2011064066W WO 2011162207 A1 WO2011162207 A1 WO 2011162207A1
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- oil
- monoacylglycerol
- acid
- fatty acid
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/02—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fatty acids with glycerol
Definitions
- the present invention relates to an oil and fat composition.
- Bakery products represented by bread are generally manufactured through processes such as charging, kneading, fermentation, bench, molding, proofing and baking. Most of the breads on the market are mass-produced on the factory production line, but in such a mass-production system, the mechanical load on the dough is large and the dough is easily damaged. Quality is limited. Usually, the quality of breads is evaluated from the viewpoints of softness, moistness, softness, crispness, and flavor, but the quality of such breads is especially characterized by the physical properties of the dough during fermentation and forming processes. Greatly affects. Therefore, dough improving agents for improving the physical properties of bread dough have been developed.
- emulsified compositions containing monoacylglycerol, organic acid monoacylglycerol, stearoyl calcium lactate, lecithin and the like are widely used as the dough improving agent.
- the monoacylglycerol is known to have an effect of stabilizing the foam (bubbles) of the dough. It is also known to prevent the aging of starch in the baked bread at the same time as it contributes to the efficiency of bread production by suppressing the adhesion of the dough to the machine by forming a complex with the starch of wheat flour (See Patent Documents 1 and 2).
- organic acid monoacylglycerols such as monoacylglycerol succinate and monoacylglycerol diacetyltartrate are known to act on gluten in wheat flour to densify the gluten network and improve the progress of dough (See Patent Documents 3 and 4).
- Monoacylglycerol is known to bake a softer bread when used in a liquid crystal state (neat phase), but easily crystallizes at the working environment temperature of bread production (about 20 to 40 ° C.).
- a preparation containing crystallized monoacylglycerol is not only difficult to adapt to the dough but also cannot stabilize the bubbles in the dough. Therefore, the volume of the dough is likely to be reduced during fermentation or baking, and the improvement of the quality of the produced bread is restricted.
- diacylglycerol coexists in the emulsion composition to stabilize the neat phase of monoacylglycerol and suppress crystallization (see Patent Document 1).
- an emulsified oil and fat composition is obtained by combining an oil phase containing a specific amount of triacylglycerol, diacylglycerol, monoacylglycerol, stearoyl lactate and phospholipid and an aqueous phase containing a specific amount of sugar in a specific ratio. It has also been reported that by blending with bread dough, the volume is improved during fermentation and after baking of bread dough, the dough extensibility and mechanical resistance are good, and the texture of bread after baking is improved and aging is prevented (patent) Reference 5). However, the quality of bread produced using these emulsified compositions is still not sufficient.
- Japanese Patent Laid-Open No. 2-124052 Japanese Patent Laid-Open No. 4-197130 JP-A-5-236919 JP-A-7-79687 JP 2011-072272 A
- An object of the present invention is to provide an oil and fat composition that can be used in an emulsified composition that has excellent emulsification stability and can be baked into a bakery product that is excellent in quality by being kneaded into a dough.
- the present inventors have contained a predetermined amount of monoacylglycerol, diacylglycerol, a monoester compound of hydroxy acid and fatty acid, and a content of cis-unsaturated monoacylglycerol.
- a fat composition having a mass ratio (cis-unsaturated monoacylglycerol / monoester compound of hydroxy acid and fatty acid) of 0.05 to 0.5 with respect to the content of the monoester compound of hydroxy acid and fatty acid It was found that the emulsion composition prepared using the product exhibits excellent emulsion stability.
- this emulsion composition is less likely to cause crystallization of monoacylglycerol, it can be easily kneaded into bread dough even after being exposed to a low temperature and can improve the moldability of the dough. It has been found that a bakery product with excellent softness, moistness, softness, crispness and flavor is baked.
- the following means are provided: ⁇ 1> (a) diacylglycerol 5 to 60% by mass, (B) monoester compound of hydroxy acid and fatty acid 5 to 35% by mass, and (c) monoacylglycerol 5 to 60% by mass
- An oil and fat composition containing The monoacylglycerol comprises a cis unsaturated monoacylglycerol; Oil and fat composition wherein the content of the cis-unsaturated monoacylglycerol in the oil and fat composition is 0.05 to 0.5 (mass ratio) with respect to the content 1 of the monoester compound of the hydroxy acid and fatty acid object.
- ⁇ 2> The fat and oil composition according to ⁇ 1>, wherein the hydroxy acid is at least one selected from a monoester compound of glycerin and polycarboxylic acid, lactic acid, and linear lactide having a structure in which lactic acid is dehydrated and condensed. .
- ⁇ 3> The oil and fat composition according to ⁇ 1> or ⁇ 2>, further containing a phospholipid.
- An emulsified composition comprising the oil composition according to any one of ⁇ 1> to ⁇ 3> in an oil phase.
- ⁇ 5> (a) Diacylglycerol 5 to 60% by mass, (B) monoester compound of hydroxy acid and fatty acid 5 to 35% by mass, and (c) monoacylglycerol 5 to 60% by mass
- An oil phase component containing The monoacylglycerol comprises a cis unsaturated monoacylglycerol;
- the oil phase component in which the content of the cis-unsaturated monoacylglycerol in the oil phase component is 0.05 to 0.5 (mass ratio) with respect to the content 1 of the monoester compound of the hydroxy acid and fatty acid
- (D) 30 to 70% by mass of sugars (E) 20 to 60% by mass of water, and (f) 1 to 10% by mass of an emulsifier having an HLB value of 10 or more.
- An aqueous phase component containing An emulsified composition having a mass ratio of the water phase component to the oil phase component (water phase / oil phase) of 1.5 to 4.
- the oleaginous composition of the present invention can be baked into a bakery product with good quality and softness, moist feeling, crispness, crispness and flavor by kneading into a dough after emulsification. Moreover, since the crystallization of monoacylglycerol is suppressed, the emulsion composition using the oil and fat composition of the present invention is excellent in emulsion stability and contributes to stable supply of high quality bakery products. Furthermore, the emulsion composition using the oil and fat composition of the present invention improves the production efficiency of bakery products by improving the moldability of the dough.
- the oil and fat composition of the present invention contains a specific amount of diacylglycerol, a monoester compound of hydroxy acid and fatty acid, and monoacylglycerol, and the monoacylglycerol contains a specific amount of cis-unsaturated monoacylglycerol. It is.
- the oil and fat composition of the present invention is used for manufacturing bakery products such as breads and confectionery by kneading into a dough after emulsification.
- the ratio of the unsaturated fatty acid to the constituent fatty acid may be 90% by mass or more. It is preferably 90 to 100% by mass, more preferably 91 to 98% by mass, and particularly preferably 92 to 98% by mass. Further, the ratio of the trans unsaturated fatty acid in the unsaturated fatty acid is preferably 0 to 5% by mass, and more preferably 0.5 to 3.5% by mass.
- the unsaturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, but it preferably contains at least oleic acid from the viewpoint of flavor and oxidative stability.
- the proportion of oleic acid in the constituent fatty acids of diacylglycerol is preferably 20% by mass or more, more preferably 25 to 90% by mass, further preferably 30 to 80% by mass, and particularly preferably 35 to 70% by mass.
- the oil and fat composition of the present invention preferably contains olein-olein diacylglycerol in which two molecules of oleic acid are ester-linked as diacylglycerol, but the content is less than 98% by mass with respect to the total amount of diacylglycerol. Preferably, it is more preferably 50 to 90% by mass.
- the diacylglycerol used in the present invention preferably contains linoleic acid as a constituent fatty acid from the viewpoint of obtaining good flavor and oxidative stability.
- the proportion of linoleic acid in the constituent fatty acid is preferably 15 to 65% by mass, more preferably 20 to 60% by mass, still more preferably 30 to 55% by mass, and particularly preferably 35 to 50% by mass.
- the diacylglycerol used in the present invention preferably contains linolenic acid as a constituent fatty acid from the viewpoint of obtaining good flavor and oxidative stability.
- the proportion of linolenic acid in the constituent fatty acid is preferably less than 15% by mass, more preferably 0 to 13% by mass, further preferably 1 to 10% by mass, and particularly preferably 2 to 9% by mass.
- the linolenic acid is preferably ⁇ -linolenic acid.
- the ratio of the saturated fatty acid in the constituent fatty acids of the diacylglycerol used in the present invention is preferably 0 to 10% by mass, more preferably 0 to 7% by mass, and 2 to 7% by mass. Further preferred is 2 to 6% by mass.
- the saturated fatty acid usually has 14 to 24 carbon atoms, preferably 16 to 22 carbon atoms.
- the saturated fatty acid preferably contains palmitic acid or stearic acid.
- the diacylglycerol used in the present invention may contain a fatty acid having 12 or less carbon atoms in the constituent fatty acid, but if the proportion is too large, the flavor deteriorates. Accordingly, the ratio of fatty acids having 12 or less carbon atoms to the total amount of constituent fatty acids is preferably 5% by mass or less, more preferably 0 to 2% by mass, and further preferably 0 to 1% by mass.
- the diacylglycerol used in the present invention preferably contains 1,3-diacylglycerol having a structure in which a fatty acid is ester-bonded to hydroxyl groups at the 1-position and 3-position of glycerin from the viewpoint of obtaining a good flavor and the like. .
- the proportion of 1,3-diacylglycerol in the diacylglycerol is preferably 50% by mass or more, more preferably 52 to 100% by mass, still more preferably 54 to 90% by mass, and more preferably 56 to 90% by mass. It is especially preferable that it is 80 mass%.
- the diacylglycerol used in the present invention may contain 1,2-diacylglycerol and / or 2,3-diacylglycerol.
- 1,2-diacylglycerol occupies the diacylglycerol.
- the proportion of 2,3-diacylglycerol is preferably 30% by mass or less, more preferably 5 to 25% by mass, and particularly preferably 10 to 20% by mass.
- the content of diacylglycerol in the oil and fat composition of the present invention is 5 to 60% by mass, more preferably 5 to 50% by mass, still more preferably 5 to 40% by mass, and 5 to 30% by mass. % Is particularly preferred. Further, the content of diacylglycerol in the oil and fat composition of the present invention is preferably 10 to 50% by mass, more preferably 10 to 40% by mass, and further preferably 10 to 30% by mass. Further, it is also preferably 10 to 14% by mass.
- the monoester compound of (b) hydroxy acid and fatty acid used in the present invention is a hydroxyl group (any one hydroxyl group in the case of having two or more hydroxyl groups) of a hydroxy acid (oxyacid) and a fatty acid.
- a hydroxy acid oxygen
- a fatty acid a hydroxy acid (oxyacid) and a fatty acid.
- the hydroxy acid constituting the monoester compound is not particularly limited as long as it has both a hydroxyl group and a carboxyl group in one molecule.
- Examples of the hydroxy acid include lactic acid, malic acid, tartaric acid, and citric acid.
- the monoester compound of glycerin and polycarboxylic acid can also be used suitably as said hydroxy acid.
- hydroxy acid a compound having a structure in which two or more molecules of hydroxy acid are linearly linked by a dehydration condensation between a hydroxyl group and a carboxyl group can also be suitably used.
- a linear lactide having a structure in which two or more molecules of lactic acid are condensed by dehydration can be preferably used.
- the number of lactic acid units constituting the linear lactide is preferably an integer of 2 to 5.
- the hydroxy acid is optically active, it may be D-form or L-form, and both may be mixed.
- Monoester compounds of hydroxy acid and fatty acid used in the present invention include those in the form of salts.
- the hydroxy acid is a monoester compound of glycerin and polycarboxylic acid
- the monoester compound of the hydroxy acid and fatty acid has an ester bond of the fatty acid to any one of the hydroxyl groups of glycerin
- This is a compound having a structure in which a polycarboxylic acid is ester-bonded to any of the remaining hydroxyl groups via a carboxyl group (hereinafter, this compound is also referred to as an anionic organic acid monoacylglycerol).
- a fatty acid is ester-bonded to any one of the 1-position and 2-position hydroxyl groups of glycerin, and a polycarboxylic acid is ester-bonded to the 3-position hydroxyl group via a carboxyl group.
- a compound having the above structure is preferable.
- the polycarboxylic acid is preferably a dicarboxylic acid.
- Examples of the polycarboxylic acid include succinic acid, citric acid, tartaric acid, and diacyl tartaric acid.
- examples of the anionic organic acid monoacylglycerol include succinic acid monoacylglycerol, citric acid monoacylglycerol, and tartrate monoacylglycerol.
- monoacylglycerol succinate and / or monoacylglycerol diacyl tartrate are preferably used, and it is particularly preferable to use monoacylglycerol succinate and / or monoacylglycerol diacetyl tartrate.
- monoacylglycerol succinate (Formula (1)), monoacylglycerol citrate (Formula (2)) and diacetyltartrate monoacylglycerol (Formula (3)) are shown below.
- stearoyl lactic acid and palmitoyl lactic acid or salts thereof can also be suitably used as the monoester compound of hydroxy acid and fatty acid used in the present invention.
- calcium stearoyl lactate and / or sodium stearoyl lactate are preferably used.
- the structures of stearoyl calcium lactate (formula (1)) and sodium stearoyl lactate (formula (2)) are shown below.
- the fatty acid in the monoester compound of hydroxy acid and fatty acid used in the present invention preferably has 12 to 22 carbon atoms, more preferably 14 to 22 carbon atoms, and more preferably 16 to 20 carbon atoms. Further preferred. Moreover, it is preferable that the constituent fatty acid of the monoacylglycerol constituting the anionic organic acid monoacylglycerol contains a saturated fatty acid.
- the ratio of the saturated fatty acid to the total constituent fatty acids of the monoacylglycerol constituting the anionic organic acid monoacylglycerol is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and particularly preferably 90 to 90% by mass. 100% by mass.
- the monoacylglycerol that constitutes the anionic organic acid monoacylglycerol can include, for example, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and the like as constituent fatty acids.
- the content of the monoester compound of hydroxy acid and fatty acid in the oil and fat composition in the present invention is 5 to 35% by mass, preferably 5 to 30% by mass, more preferably 5 to 25% by mass, More preferably, it is 6 to 22% by mass, and particularly preferably 7 to 20% by mass.
- the oil and fat composition of the present invention contains (c) monoacylglycerol.
- the monoacylglycerol includes cis-unsaturated monoacylglycerol having a cis-unsaturated fatty acid as a constituent fatty acid.
- the monoacylglycerol includes saturated monoacylglycerol and trans-unsaturated monoacylglycerol. May be.
- the content of monoacylglycerol in the oil and fat composition of the present invention is 5 to 60% by mass, preferably 5 to 50% by mass, more preferably 5 to 40% by mass. More preferably, it is mass%.
- the monoacylglycerol used in the present invention is a 1-monoacylglycerol having a structure in which a fatty acid is ester-bonded to the hydroxyl group at the 1-position of glycerol, but a structure in which a fatty acid is ester-bonded to the hydroxyl group at the 2-position of glycerol. It may be 2-monoacylglycerol having the above or a mixture thereof, but preferably contains 1-monoacylglycerol.
- the “monoacylglycerol” in the present invention does not include an organic acid monoacylglycerol.
- the content of the cis-unsaturated monoacylglycerol in the oil and fat composition of the present invention is a mass ratio (the cis-unsaturated monoacylglycerol / hydroxy acid and the cis-unsaturated monoacylglycerol / hydroxy acid).
- Monoester compound with fatty acid in the range of 0.05 to 0.5, preferably 0.05 to 0.4, more preferably 0.06 to 0.3, still more preferably 0.06 to 0.2, More preferably, it is 0.06 to 0.18, particularly preferably 0.06 to 0.15, and particularly preferably 0.06 to 0.08.
- the content of the cis unsaturated monoacylglycerol in the oil and fat composition of the present invention is 0.01 by mass ratio (cis unsaturated monoacylglycerol / monoacylglycerol) when the total content of monoacylglycerol is 1.
- the content of the cis-unsaturated monoacylglycerol in the oil and fat composition of the present invention is preferably 0.5 to 10% by mass, more preferably 0.5 to 8% by mass, and still more preferably 0.6 to It is 5% by mass, particularly preferably 0.7 to 3% by mass, and particularly preferably 0.9 to 2.6% by mass.
- the cis unsaturated fatty acid constituting the cis unsaturated monoacylglycerol used in the present invention preferably has 14 to 22 carbon atoms. Examples of such unsaturated fatty acids include palmitooleic acid, oleic acid, linoleic acid, and linolenic acid.
- the content of saturated monoacylglycerol in the oil and fat composition of the present invention is preferably 5 to 40% by mass, more preferably 5 to 30% by mass, and further preferably 6 to 25% by mass.
- the saturated fatty acid constituting the saturated monoacylglycerol preferably has 14 to 22 carbon atoms.
- the saturated fatty acid having 14 to 22 carbon atoms includes myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and the like.
- the content of trans-unsaturated monoacylglycerol in the oil and fat composition of the present invention is preferably 0.1 to 5% by mass, more preferably 0.1 to 3% by mass, and still more preferably 0.8. 15 to 0.55% by mass.
- the unsaturated fatty acid constituting the trans-unsaturated monoacylglycerol preferably has 14 to 22 carbon atoms.
- the unsaturated fatty acid having 14 to 22 carbon atoms includes elaidic acid.
- the oil and fat composition of the present invention may contain triacylglycerol.
- the preferred content of triacylglycerol in the oil and fat composition of the present invention is 1 to 60% by mass, more preferably 10 to 55% by mass, and even more preferably 10 to 20% by mass.
- the triacylglycerol derived from soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed oil etc. can be used.
- the oil and fat composition of the present invention may contain a phospholipid.
- the oil and fat composition of the present invention contains at least one selected from phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., or these enzyme-treated products as the phospholipid. be able to.
- natural lecithins such as soybean lecithin and egg yolk lecithin, or its enzyme degradation product can also be used as said phospholipid.
- the phospholipid content in the oil and fat composition of the present invention is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0.1 to 5% by mass, and 0.2 to 1% by mass. % Is more preferable.
- Many lecithins contain components other than phospholipids, but when such lecithins are used, they are contained in the oil and fat composition so that the phospholipid content is within the above-mentioned concentration range. .
- the oil and fat composition of the present invention may contain a polyglycerol fatty acid ester.
- the polyglycerin fatty acid ester content in the oil and fat composition of the present invention is not particularly limited, but the content is preferably 0 to 10% by mass, and more preferably 1 to 5% by mass.
- polyglycerol fatty acid ester polyglycerol monostearate, polyglycerol monooleate, and polyglycerol monobehenate can be suitably used.
- the content of monoacylglycerol and diacylglycerol in the oil and fat composition of the present invention can be adjusted by blending oil and fat.
- the “oil / fat” contains at least one of monoacylglycerol and diacylglycerol, transesterification reaction between raw oil and fat such as vegetable oil and animal oil and glycerin, or fatty acid composition derived from raw oil and fat and glycerin. It can be obtained by any method such as esterification reaction.
- the transesterification reaction or esterification reaction can be performed by a chemical reaction method using an alkali or an acidic catalyst or a biochemical reaction method using an oil hydrolyzing enzyme such as lipase.
- the transesterification reaction can be performed, for example, by reacting raw oil and fat with glycerin in the presence of a basic catalyst such as sodium methoxide. Moreover, the said esterification reaction can be performed by making the fatty-acid composition derived from the said raw material fats and glycerol react with presence of an enzyme, for example.
- the raw oil / fat preferably contains a fatty acid having 16 to 22 carbon atoms as a constituent fatty acid, and more preferably an unsaturated fatty acid having 18 carbon atoms.
- raw oils and fats include rapeseed oil, corn oil, soybean oil, palm oil, safflower oil, olive oil, cottonseed oil, rice oil, sunflower oil, sesame oil, lard, beef tallow, fish oil, or fractionated oils thereof and transesterified oils. , Hardened oil, or mixed fats and oils thereof.
- the acylglycerol composition of the oil and fat prepared as described above can be measured by the method described later.
- the oil / fat composition of the present invention may contain the oil / fat obtained by the above reaction and the oil / fat contained in the monoester compound-containing preparation of hydroxy acid and fatty acid.
- the fats and oils composition of this invention may contain the fats and oils obtained by said reaction, the said raw material fats and oils, and the fats and oils contained in the monoester compound containing formulation of a hydroxy acid and a fatty acid.
- the oil and fat composition of the present invention may further contain purified monoacylglycerol, oil and fat in a phospholipid-containing preparation and / or oil and fat in a polyglycerin fatty acid ester-containing preparation. Purified monoacylglycerol can be obtained by partially decomposing raw oil and fat and then separating and purifying it.
- the oil and fat composition of the present invention can be used as an oil phase component of the emulsion composition of the present invention.
- the emulsified composition of the present invention contains (d) a saccharide, (e) water, and (f) an emulsifier as an aqueous phase component.
- the saccharide include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, and other monosaccharides, disaccharides, trisaccharides, tetrasaccharides, and pentasaccharides.
- the saccharide content in the aqueous phase component is 30 to 70% by mass, and 30 to 60% by mass. %, More preferably 35 to 55% by mass, still more preferably 40 to 55% by mass.
- the water content in the aqueous phase component is 20 to 60% by mass, preferably 30 to 60% by mass, more preferably 35 to 60% by mass, from the viewpoint of emulsion stability and storage stability. More preferably, it is 40 to 60% by mass, and particularly preferably 45 to 60% by mass.
- the emulsifier in the aqueous phase component is preferably an emulsifier having an HLB value of 10 or more, more preferably HLB 10 to 15, and still more preferably HLB 10 to 14.
- emulsifiers include sucrose fatty acid esters, polysorbates, polyglycerin fatty acid esters, and lecithin derivatives (for example, lysolecithin).
- sucrose fatty acid esters are preferred.
- fatty acids constituting the sucrose fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, erucic acid and the like.
- the content of the emulsifier in the aqueous phase component is preferably 1 to 10% by mass, more preferably 1 to 5% by mass, and further preferably 2 to 5% by mass.
- the emulsion composition of the present invention is preferably an oil-in-water emulsion composition.
- the emulsified composition of the present invention can be obtained, for example, by emulsifying and mixing the oil phase component and the water phase component by an ordinary method. More specifically, it can be obtained, for example, by stirring the above oil composition heated to about 80 ° C. using a homomixer, adding the above aqueous solution heated to about 40 ° C., and stirring and emulsifying.
- the water phase component is 1.5 or more in mass ratio (water phase mass / oil phase mass) to the oil phase component. Preferably, it is more preferably 1.5-4.
- the neat phase of monoacylglycerol is stabilized, and monoacylglycerol can exist in the liquid crystal state at the interface of the oil droplets.
- monoacylglycerol in the liquid crystal state without crystallizing makes it easier for the emulsified composition to become familiar with bread dough, making it difficult to produce unevenness in the quality of bakery products such as bread, and at the same time making it an excellent quality bakery product. Can be finished.
- the presence of a liquid crystal layer at the interface of the oil droplets can be confirmed by X-ray diffraction.
- the emulsified composition using the oil and fat composition of the present invention is used for the manufacture of bakery products.
- By kneading the emulsified composition of the present invention into a dough it can be finished into a bakery product having excellent softness, moistness, softness, crispness, flavor and other qualities.
- limiting in particular in the said bakery product A bread loaf, confectionery bread, special bread, cooking bread etc. are mentioned. Examples of bread include white bread, black bread, French bread, variety bread, rolls (table roll, buns, butter roll, etc.), and special bread includes muffins.
- Examples of cooking bread include hot dogs and hamburgers, and examples of sweet bread include jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet roll, and rich goods (croissant, brioche, Danish, pastry, etc.).
- the emulsified composition of the present invention is excellent in emulsion stability, it is difficult to cause unevenness in the quality of the bakery product, and the difference between product lots can be suppressed and the yield can be improved.
- the formability (workability) of the dough is improved and the production efficiency of the bakery product is improved.
- the dough is produced by blending 1 to 10 parts by weight of the emulsified composition with 100 parts by weight of flour.
- addition of 1 to 8 parts by weight, particularly 1 to 6 parts by weight, especially 1 to 4 parts by weight improves the volume of bread dough during fermentation and after baking, and improves dough extensibility (mechanical resistance). This is preferable from the standpoint of improving the texture (preventing bread aging).
- a bakery product is obtained by baking the dough.
- TAG triacylglycerol
- DAG diacylglycerol
- MAG monoacylglycerol
- Composition fatty acid composition The fatty acid methyl ester was prepared according to “01 Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Standard Analysis Method for Fats and Oils” edited by the Japan Oil Chemists' Society, and the obtained sample was obtained from American Oil Chemists. . It was measured by Society Official Method Ce 1f-96 (GLC method).
- soybean oil fatty acid and rapeseed oil fatty acid hydrolyze soybean white squeezed oil (manufactured by Showa Sangyo Co., Ltd.) and rapeseed white squeezed oil (manufactured by Showa Sangyo Co., Ltd.) with enzymes (trade names: Lipase AY Amano, Amano Enzyme Co., Ltd.), respectively. It was prepared by doing.
- the column is packed with Wakogel C-200 (manufactured by Wako Pure Chemical Industries) impregnated in hexane and slurried.
- a mixture of fat / oil A / hexane was dropped from the upper layer of the column and allowed to flow at 60 ml / min.
- the elution solvent used was a mixed system in which the hexane / ethyl acetate ratio was adjusted to 80/20, and oil and fat were eluted and recovered. Each fraction was topped, and the fats and oils were collected to obtain fats and oils B having a high diacylglycerol content.
- Comparative products 1 to 5, 7 and 10 are examples in which the ratio of the cis unsaturated monoacylglycerol to the monoester compound of hydroxy acid and fatty acid in the oil phase component is lower than that of the present invention.
- the diacylglycerol content is also lower than specified in the present invention.
- Comparative products 9 and 13 are examples in which the ratio of the cis unsaturated monoacylglycerol to the monoester compound of hydroxy acid and fatty acid in the oil phase component is higher than that defined in the present invention.
- Comparative products 6, 8, 11 and 12 are comparative products in which the ratio of the cis unsaturated monoacylglycerol to the monoester compound of hydroxy acid and fatty acid in the oil phase component is within the range defined by the present invention. 6 and 11 have a diacylglycerol content lower than that of the present invention, and Comparative products 8 and 12 have a diacylglycerol content higher than that of the present invention.
- the main body dough was allowed to stand (floor time) for 30 minutes at 28.0 ° C. (humidity 80%) to recover the dough damage during kneading, and then divided into about 80 g of dough.
- the divided dough was allowed to stand (bench time) at 28.0 ° C. (humidity 80%) for 20 minutes to recover the dough damage caused by the division, and then molded with a molder.
- the molded product was placed on a top plate and fermented at 38.0 ° C. (humidity 80%) for 60 minutes, and then baked in an oven at 210 ° C. for 10 minutes. After baking, it was allowed to stand for 30 minutes at room temperature (about 20.0 ° C.), cooled, sealed in a plastic bag, stored at 20.0 ° C. for 24 hours, and used as a test bread.
- the criteria for comprehensive evaluation in Table 6 are as follows. ⁇ Comprehensive evaluation criteria> 4: The total score of evaluation scores is 28 or more and 30 or less. 3: The total score of evaluation scores is 20 or more and less than 28. 2: The total score of evaluation scores is 10 or more and less than 20. 1: The total score of evaluation scores is less than 10.
- Comparative products 14 to 18 and 20 are examples in which the ratio of the cis unsaturated monoacylglycerol to the monoester compound of hydroxy acid and fatty acid in the oil phase component is lower than that of the present invention. This is an example in which the glycerol content is also lower than specified in the present invention.
- Comparative product 22 is an example in which the ratio of cis-unsaturated monoacylglycerol to the monoester compound of hydroxy acid and fatty acid in the oil phase component is higher than specified in the present invention.
- the ratio of the cis-unsaturated monoacylglycerol to the monoester compound of hydroxy acid and fatty acid in the oil phase component is within the range defined in the present invention. The content is lower than that defined in the present invention, and Comparative Product 21 has a diacylglycerol content higher than that defined in the present invention.
- Preparation Example 6 Preparation of bread-2
- a test bread was prepared in the same manner as in Preparation Example 3 using the emulsion composition prepared in Preparation Example 5.
- Preparation Example 7 Preparation of bread at low temperature
- a low temperature of 5 to 10 ° C.
- 70.0 parts by mass of strong wheat flour Nishin Flour Milling
- 3.0 parts by weight of yeast Oriental Yeast
- 0.1 parts by weight of yeast food Oriental Yeast
- Put 5.0 parts by weight of whole egg 3.0 parts by weight of glucose
- a test bread was prepared in the same manner as in Preparation Example 3.
- Test Example 4 Sensory Evaluation of Bread Quality About the bread manufactured in Preparation Example 4 using the emulsion compositions of Invention Products 2, 3 and Comparative Product 4, the quality of bread and the time of bread molding were the same as in Test Example 2. The workability was evaluated. The results are shown in Table 10.
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Abstract
Description
上記モノアシルグリセロールは、生地の泡(気泡)を安定化する作用があることが知られている。また、小麦粉の澱粉と複合体を形成することで生地の機械への付着を抑制してパン製造の効率化に寄与すると同時に、焼成後のパンにおいて澱粉の老化を防ぐことも知られている(特許文献1、2参照)。
また、コハク酸モノアシルグリセロールやジアセチル酒石酸モノアシルグリセロール等の有機酸モノアシルグリセロールは、小麦粉中のグルテンに作用してグルテンネットワークを緻密化し、生地の進展性が向上することが知られている(特許文献3、4参照)。
<1>(a)ジアシルグリセロール 5~60質量%、
(b)ヒドロキシ酸と脂肪酸とのモノエステル化合物 5~35質量%、及び
(c)モノアシルグリセロール 5~60質量%
を含有する油脂組成物であって、
該モノアシルグリセロールはシス不飽和モノアシルグリセロールを含み、
油脂組成物中の該シス不飽和モノアシルグリセロールの含有量が、該ヒドロキシ酸と脂肪酸とのモノエステル化合物の含有量1に対して0.05~0.5(質量比)である、油脂組成物。
<2>ヒドロキシ酸が、グリセリンとポリカルボン酸とのモノエステル化合物、乳酸、及び乳酸が脱水縮合した構造の直鎖ラクチドから選択される少なくとも1種である、<1>に記載の油脂組成物。
<3>リン脂質をさらに含有する、<1>又は<2>に記載の油脂組成物。
<4><1>~<3>のいずれかに記載の油脂組成物を油相中に含有する乳化組成物。
<5>(a)ジアシルグリセロール 5~60質量%、
(b)ヒドロキシ酸と脂肪酸とのモノエステル化合物 5~35質量%、及び
(c)モノアシルグリセロール 5~60質量%
を含有する油相成分であって、
該モノアシルグリセロールはシス不飽和モノアシルグリセロールを含み、
油相成分中の該シス不飽和モノアシルグリセロールの含有量が、該ヒドロキシ酸と脂肪酸とのモノエステル化合物の含有量1に対して0.05~0.5(質量比)である油相成分と、
(d)糖類 30~70質量%、
(e)水 20~60質量%、及び
(f)HLB値が10以上の乳化剤 1~10質量%
を含有する水相成分とを有し、
前記油相成分に対する前記水相成分の質量比(水相/油相)が1.5~4である乳化組成物。
<6><4>又は<5>に記載の乳化組成物を含有する生地から製造されるベーカリー製品。
<7>小麦粉100質量部に対して<4>又は<5>に記載の乳化組成物を1~10質量部配合して練りこむことで生地を製造し、該生地を焼成する、ベーカリー製品の製造方法。
また、前記不飽和脂肪酸の好ましい炭素数は14~24、より好ましくは16~22であるが、風味及び酸化安定性等の観点から少なくともオレイン酸を含むことが好ましい。ジアシルグリセロールの構成脂肪酸に占めるオレイン酸の割合は、好ましくは20質量%以上であり、より好ましくは25~90質量%、さらに好ましくは30~80質量%、特に好ましくは35~70質量%である。さらに、本発明の油脂組成物はジアシルグリセロールとして2分子のオレイン酸がエステル結合したオレイン-オレインジアシルグリセロールを含有することが好ましいが、その含有量は、ジアシルグリセロールの総量に対して98質量%未満であることが好ましく、50~90質量%であることがより好ましい。
また、本発明に用いられるジアシルグリセロールは、1,2-ジアシルグリセロール及び/又は2,3-ジアシルグリセロールを含んでもよいが、良好な風味を得る観点から、ジアシルグリセロールに占める1,2-ジアシルグリセロール及び/又は2,3-ジアシルグリセロールの割合は、30質量%以下であることが好ましく、5~25質量%であることがより好ましく、10~20質量%であることが特に好ましい。
また、上記ヒドロキシ酸として、2分子以上のヒドロキシ酸が、ヒドロキシル基とカルボキシル基との間で脱水縮合により直鎖状に連結した構造の化合物も好適に用いることができる。このようなヒドロキシ酸として、2分子以上の乳酸が脱水縮合した構造の直鎖ラクチドを好適に用いることができる。直鎖ラクチドを構成する乳酸単位の数は2~5の整数であることが好ましい。
上記ヒドロキシ酸が光学活性である場合には、D体であってもL体であってもよく、両者が混在していてもよい。
本発明に用いるヒドロキシ酸と脂肪酸とのモノエステル化合物には、塩の形態のものも含まれる。
上記ポリカルボン酸としては、例えば、コハク酸、クエン酸、酒石酸、ジアシル酒石酸が挙げられ、上記アニオン系有機酸モノアシルグリセロールとしては、コハク酸モノアシルグリセロール、クエン酸モノアシルグリセロール、酒石酸モノアシルグリセロール、ジアシル酒石酸モノアシルグリセロール等を挙げることができる。なかでもコハク酸モノアシルグリセロール及び/又はジアシル酒石酸モノアシルグリセロールが好適に用いられ、特にコハク酸モノアシルグリセロール及び/又はジアセチル酒石酸モノアシルグリセロールを用いるのが好ましい。
下記に、コハク酸モノアシルグリセロール(式(1))、クエン酸モノアシルグリセロール(式(2))及びジアセチル酒石酸モノアシルグリセロール(式(3))の一般的な構造を示す。
下記に、ステアロイル乳酸カルシウム(式(1))及びステアロイル乳酸ナトリウム(式(2))の構造を示す。
本発明における油脂組成物中のヒドロキシ酸と脂肪酸とのモノエステル化合物の含有量は、5~35質量%であり、5~30質量%であることが好ましく、より好ましくは5~25質量%、さらに好ましくは6~22質量%、特に好ましくは7~20質量%である。
本発明の油脂組成物中のシス不飽和モノアシルグリセロールの含有量は、モノアシルグリセロールの総含有量を1としたときの質量比(シス不飽和モノアシルグリセロール/モノアシルグリセロール)で0.01~0.5であることが好ましく、0.01~0.4であることがより好ましく、0.01~0.3であることがさらに好ましく、0.01~0.2であることが特に好ましく、0.03~0.15であることが殊更好ましい。
本発明の油脂組成物中のシス不飽和モノアシルグリセロールの含有量は、0.5~10質量%であることが好ましく、より好ましくは0.5~8質量%、さらに好ましくは0.6~5質量%、特に好ましくは0.7~3質量%であり、0.9~2.6質量%とすることが殊更に好ましい。
本発明に用いられるシス不飽和モノアシルグリセロールを構成するシス不飽和脂肪酸は、炭素数14~22であることが好ましい。このような不飽和脂肪酸としては、パルミトオレイン酸、オレイン酸、リノール酸、リノレン酸が挙げられる。
本発明の油脂組成物中のリン脂質含有量に特に制限はないが、0~10質量%であることが好ましく、0.1~5質量%であることがより好ましく、0.2~1質量%であることがさらに好ましい。なお、レシチンにはリン脂質以外の成分を含むものが多いが、このようなレシチンを用いる場合には、リン脂質としての含有量が上記濃度範囲内となるように前記油脂組成物中に含有させる。
上記原料油脂は、構成脂肪酸として炭素数16~22の脂肪酸を有していることが好ましく、炭素数18の不飽和脂肪酸を有することがより好ましい。原料油脂の具体例として、ナタネ油、コーン油、大豆油、パーム油、サフラワー油、オリーブ油、綿実油、米油、ひまわり油、ごま油、ラード、牛脂、魚油、もしくはこれらの分別油、エステル交換油、硬化油、又はこれらの混合油脂が挙げられる。上記のように調製した油脂のアシルグリセロール組成は後述する方法で測定することができる。
本発明の乳化組成物は、水相成分として、(d)糖類、(e)水及び(f)乳化剤を含有する。上記糖類としては、グルコース、マルトース、フルクトース、シュークロース、ラクトース、トレハロース、マルトトリオース、マルトテトラオース、ソルビトール、キシリトール、エリスリトール、マルチトール等の単糖類、二糖類、三糖類、四糖類、五糖類、六糖類や澱粉加水分解物、又はこれらを還元した糖アルコールが挙げられ、これらの1種又は2種以上の混合物であってもよい。良好な乳化安定性と保存性(防腐性)が得られ、しかもパンに適度の甘みを付与する観点から、水相成分中の糖類の含有量は30~70質量%であり、30~60質量%であることが好ましく、より好ましくは35~55質量%、さらに好ましくは40~55質量%含有される。
HLB=20×(親水基部分の分子量)/(界面活性剤の分子量)
このような乳化剤としては、ショ糖脂肪酸エステル、ポリソルベート、ポリグリセリン脂肪酸エステル、レシチン誘導体(例えばリゾレシチン)等を挙げることができるが、水への分散性と乳化安定性の観点からショ糖脂肪酸エステルが好適に用いられる。ショ糖脂肪酸エステルを構成する脂肪酸として、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸、エルカ酸等が挙げられる。水相成分中の上記乳化剤の含有量は好ましくは1~10質量%、より好ましくは1~5質量%、さらに好ましくは2~5質量%である。
本発明の乳化組成物は、例えば、上記油相成分と、上記水相成分とを通常の方法で乳化混合することで得ることができる。より具体的には、例えば80℃程度まで加熱した上記油脂組成物をホモミキサーを用いて攪拌し、ここに40℃程度まで加熱した上記水溶液を加えて攪拌乳化することで得られうる。本発明の乳化組成物を安定した水中油型の乳化組成物とするために、上記水相成分は、上記油相成分に対して質量比(水相質量/油相質量)で1.5以上であることが好ましく、1.5~4であることがより好ましい。このようにして調製した乳化組成物では、モノアシルグリセロールのニート相が安定化し、油滴の界面にモノアシルグリセロールが液晶状態で存在しうる。モノアシルグリセロールが結晶化せずに液晶の状態で存在することで、乳化組成物がパン生地に馴染みやすくなってパン等のベーカリー製品の品質にムラが生じにくくなると同時に、優れた品質のベーカリー製品に仕上げることができる。油滴の界面に液晶の層が存在することは、X線回析により確認することができる。
上記ベーカリー製品に特に制限はなく、食パン、菓子パン、特殊パン、調理パン等が挙げられる。食パンとしては、白パン、黒パン、フランスパン、バラエティーブレッド、ロール類(テーブルロール、バンズ、バターロール等)が挙げられ、特殊パンとしてはマフィン等が挙げられる。調理パンとしては、ホットドック、ハンバーガー等が挙げられ、菓子パンとしてはジャムパン、あんパン、クリームパン、レーズンパン、メロンパン、スイートロール、リッチグッズ(クロワッサン、ブリオッシュ、デニッシュ、ペストリー等)が挙げられる。
また、本発明の乳化組成物は乳化安定性に優れるため、ベーカリー製品の品質にムラが生じにくく、製品のロット間差が抑えられて歩留まりが向上しうる。
また、本発明の乳化組成物を生地に練る込むことで生地の成形性(作業性)が向上し、ベーカリー製品の製造効率が向上する。
なお、下記実施例において、TAGはトリアシルグリセロールを、DAGはジアシルグリセロールを、MAGはモノアシルグリセロールを意味し、特に断わりのない限り、成分組成を示す数値は質量%を意味する。
アシルグリセロール組成:
ガラス製サンプル瓶に、油脂サンプル約10mgとトリメチルシリル化剤(「シリル化剤TH」、関東化学製)0.5mLを加え、密栓し、70℃で15分間加熱した。これに水1.0mLとヘキサン1.5mLを加え、振とうした。静置後、上層をガスクロマトグラフィー(GLC)に供して分析した。
日本油化学会編「基準油脂分析試験法」中の「脂肪酸メチルエステルの01調製法(2.4.1.-1996)」に従って脂肪酸メチルエステルを調製し、得られたサンプルを、American Oil Chemists. Society Official Method Ce 1f-96(GLC法)により測定した。
ウインタリングにより飽和脂肪酸を低減させた大豆油脂肪酸455質量部と、菜種油脂肪酸195質量部と、グリセリン107質量部とを、リポザイムIM(ノボザイムス社)を使用して40℃、0.07hPaで5時間エステル化反応を行った。次いで酵素を濾別し、235℃で分子蒸留して未反応の脂肪酸とモノアシルグリセロールとを留去し、更に脱色、水洗した。こうして得られた油脂150質量部に10%クエン酸水溶液7.5質量部を加え、60℃で20分間攪拌した後、110℃で脱水した。これを235℃で2時間脱臭することで油脂Aを得た。なお、大豆油脂肪酸及び菜種油脂肪酸は、大豆白絞油(昭和産業社製)及び菜種白絞油(昭和産業社製)をそれぞれ酵素(商品名:リパーゼAYアマノ、天野エンザイム社製)で加水分解することで調製した。
菜種白絞油(日清オイリオ製)、ジアシルグリセロール高含有油脂(上記油脂A又は上記油脂B)、不飽和モノアシルグリセロール(商品名:エキセルO-95R、花王社製)、コハク酸モノアシルグリセロール(商品名:ステップSS-NA、花王社製)、ジアセチル酒石酸モノアシルグリセロール(商品名:サンソフトNo.641D、太陽化学社製)、クエン酸モノアシルグリセロール(商品名:サンソフトNo.621B、太陽化学社製)、飽和モノアシルグリセロール(商品名:エキセルT-95R、花王社製)、レシチン(商品名:レシチンデラックス、日清オイリオ製)及びポリグリセリンモノステアレート(花王社製)を下記表1及び2に示す割合で混合し、80℃に加熱して攪拌溶解することで調製した。
ソルビトール(商品名:ソルビトール70W、花王社製)、マルトース(商品名:ハイマルトースMC-45、日本食品化工社製)、ショ糖脂肪酸エステル(商品名:S-1170、三菱化学社製)及び水を下記表1及び2に示す割合で混合し、40℃に加熱して攪拌溶解することで水相を得た。
なお、表1及び2の上欄に記載の各成分の数値は油相成分と水相成分の合計を100質量%としたときの質量%を示す。
調製例2で調製した乳化組成物について乳化安定性を試験した。具体的には、本発明品2、3及び7並びに比較品9の乳化組成物について、その80mLを硬質ガラス容器(胴径40mm、高さ120mm)に採取し、50℃で1時間経過した後の離水量を比較した。乳化安定性の評価基準を下記に示す。
4:離水量が0mLである。
3:離水量が5mL未満である。
2:離水量が5mL以上20mL未満である。
1:離水量が20mL以上である。
上記調製例2で調製した各乳化組成物を用いて下記方法によりパンを製造した。
続いて上記中種発酵生地に、強力小麦粉(日清製粉社製)30.0質量部、砂糖22.0質量部、食塩1.0質量部、脱脂粉乳2.0質量部、水15.0質量部を加えて、上記竪型ミキサーを用いて低速で3分間、続いて高速3分間混捏後、ショートニング6.0質量部を添加し、さらに低速で3分間続いて高速で5分間混捏して本捏生地を得た(捏上生地温度28.0±0.5℃)。
本捏生地を28.0℃(湿度80%)で30分間静置(フロアータイム)することで混捏時の生地のダメージを回復させてから、約80gの生地に分割した。分割生地を28.0℃(湿度80%)で20分間静置(ベンチタイム)して分割による生地ダメージを回復させてから、モルダーで成形した。成形物を天板に載せて38.0℃(湿度80%)で60分間発酵(ホイロ)させた後、210℃のオーブンで10分間焼成した。焼成後、室温(約20.0℃)で30分間静置して冷却し、ビニール袋に入れて密閉した上で20.0℃にて24時間保存し、試験用のパンとした。
上記調製例3で製造したパンについて、専門パネル10名にて、ソフト感、しっとり感、口解け感、風味及び歯切れの各要素を指標にして品質を評価した。また、熟練した生地調製作業者1名にて、パン生地成形時の作業性を評価した。パンのソフト感、しっとり感、口解け感、風味及び歯切れの各要素の評価基準を下記表4に、パン生地成形時の作業性に関する評価基準を下記表5に示す。
<総合評価基準>
4:評価点数の合計点が28以上30以下である。
3:評価点数の合計点が20以上28未満である。
2:評価点数の合計点が10以上20未満である。
1:評価点数の合計点が10未満である。
一方、本発明品1~13を用いてパンを製造すると、ソフト感、しっとり感、口解け感、風味及び歯切れ並びに作業性のいずれにおいてもバランスよく良好な評価結果が得られ、その総合得点においても20点以上と比較品に比べて顕著に高い点数であった。
菜種白絞油(日清オイリオ製)、ジアシルグリセロール高含有油脂(上記油脂A又は上記油脂B)、不飽和モノアシルグリセロール(商品名:エキセルO-95R、花王社製)、飽和モノアシルグリセロール(商品名:エキセルT-95R、花王社製)、ステアロイル乳酸ナトリウム(武蔵野化学研究所製)、ステアロイル乳酸カルシウム(武蔵野化学研究所製)、レシチン(商品名:レシチンデラックス、日清オイリオ製)及びポリグリセリンモノステアレート(花王社製)を下記表1及び2に示す割合で混合し、80℃に加熱して攪拌溶解することで調製した。
ソルビトール(商品名:ソルビトール70W、花王社製)、マルトース(商品名:ハイマルトースMC-45、日本食品化工社製)、ショ糖脂肪酸エステル(商品名:S-1170、三菱化学社製)及び水を下記表7及び8に示す割合で混合し、40℃に加熱して攪拌溶解することで水相を得た。
なお、表7及び8の上欄に記載の各成分の数値は油相成分と水相成分の合計を100質量%としたときの質量%を示す。
上記調製例5で調製した乳化組成物を用いて調製例3と同様の方法により試験用のパンを調製した。
上記調製例6で製造したパンについて、上記試験例2に記載の方法でパンの品質及びパン成形時の作業性の評価を行った。
結果を表9に示す。
表9の結果から、ジアシルグリセロールの含有量が低すぎる乳化組成物用いると、パンのしっとり感や口解け感が顕著に悪化すると同時に、生地の成形性(作業性)も顕著に悪化した(比較品18及び19)。さらにヒドロキシ酸と脂肪酸とのモノエステル化合物に対するシス不飽和モノアシルグリセロールの割合が本発明で規定するより低い比較品18においては、風味も著しく劣るものであった。また、ヒドロキシ酸と脂肪酸とのモノエステル化合物に対するシス不飽和モノアシルグリセロールの割合が低すぎたり高すぎたりすると、良好な品質のパンが得られなかった(比較品14~17、20及び22)。さらに、ジアシルグリセロールの含有量が多すぎると、例えヒドロキシ酸と脂肪酸とのモノエステル化合物に対するシス不飽和モノアシルグリセロールの割合が本発明の範囲内であってもパンの品質が劣っていた(比較品21)。
一方、本発明品14~24を用いてパンを製造すると、ソフト感、しっとり感、口解け感、風味及び歯切れ並びに作業性のいずれにおいてもバランスよく良好な評価結果が得られ、その総合得点においても20点以上と比較品に比べて顕著に高い点数であった。
5~10℃の低温において、強力小麦粉(日清製粉社製)70.0質量部、イースト(オリエンタル酵母社製)3.0質量部、イーストフード(オリエンタル酵母社製)0.1質量部、全卵5.0質量部、ブドウ糖3.0質量部、本発明品2、3又は比較品4の乳化組成物2.0質量部及び水35.0質量部をボール(10コート)に入れ、以降は調製例3と同様の方法により試験用のパンを調製した。
本発明品2、3及び比較品4の乳化組成物を用いて上記調製例4で製造したパンについて、試験例2と同様の方法でパンの品質及びパン成形時の作業性の評価を行った。結果を表10に示す。
なお、上記各試験例において、各評価項目は官能試験の特質上やむを得ず点数で評価しているが、各評価項目における1点の差は実際の感覚で比較すると歴然とした差が認められるものであった。
Claims (7)
- (a)ジアシルグリセロール 5~60質量%、
(b)ヒドロキシ酸と脂肪酸とのモノエステル化合物 5~35質量%、及び
(c)モノアシルグリセロール 5~60質量%
を含有する油脂組成物であって、
該モノアシルグリセロールはシス不飽和モノアシルグリセロールを含み、
油脂組成物中の該シス不飽和モノアシルグリセロールの含有量が、該ヒドロキシ酸と脂肪酸とのモノエステル化合物の含有量1に対して0.05~0.5(質量比)である、油脂組成物。 - ヒドロキシ酸が、グリセリンとポリカルボン酸とのモノエステル化合物、乳酸、及び乳酸が脱水縮合した構造の直鎖ラクチドから選択される少なくとも1種である、請求項1に記載の油脂組成物。
- リン脂質を含有する、請求項1又は2に記載の油脂組成物。
- 請求項1~3のいずれか1項に記載の油脂組成物を油相中に含有する乳化組成物。
- (a)ジアシルグリセロール 5~60質量%、
(b)ヒドロキシ酸と脂肪酸とのモノエステル化合物 5~35質量%、及び
(c)モノアシルグリセロール 5~60質量%
を含有する油相成分であって、
該モノアシルグリセロールはシス不飽和モノアシルグリセロールを含み、
油相成分中の該シス不飽和モノアシルグリセロールの含有量が、該ヒドロキシ酸と脂肪酸とのモノエステル化合物の含有量1に対して0.05~0.5(質量比)である油相成分と、
(d)糖類 30~70質量%、
(e)水 20~60質量%、及び
(f)HLB値が10以上の乳化剤 1~10質量%
を含有する水相成分とを有し、
前記油相成分に対する前記水相成分の質量比(水相/油相)が1.5~4である乳化組成物。 - 請求項4又は5に記載の乳化組成物を含有する生地から製造されるベーカリー製品。
- 小麦粉100質量部に対して請求項4又は5に記載の乳化組成物を1~10質量部配合して練りこむことで生地を製造し、該生地を焼成する、ベーカリー製品の製造方法。
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JPH02291228A (ja) * | 1989-05-01 | 1990-12-03 | Kao Corp | 食用油脂組成物 |
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JP2002138297A (ja) * | 2000-08-08 | 2002-05-14 | Kao Corp | 油脂組成物 |
JP2009240240A (ja) * | 2008-03-31 | 2009-10-22 | Kao Corp | 乳化油脂組成物 |
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JP2002112692A (ja) * | 2000-10-10 | 2002-04-16 | Riken Vitamin Co Ltd | パン用乳化剤組成物 |
US20090220653A1 (en) * | 2003-08-21 | 2009-09-03 | Danisco A/S | Shortening system |
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