WO2015034067A1 - Agent d'émulsion alimentaire - Google Patents

Agent d'émulsion alimentaire Download PDF

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Publication number
WO2015034067A1
WO2015034067A1 PCT/JP2014/073569 JP2014073569W WO2015034067A1 WO 2015034067 A1 WO2015034067 A1 WO 2015034067A1 JP 2014073569 W JP2014073569 W JP 2014073569W WO 2015034067 A1 WO2015034067 A1 WO 2015034067A1
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WO
WIPO (PCT)
Prior art keywords
weight
foaming agent
fatty acid
monoglyceride
food
Prior art date
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PCT/JP2014/073569
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English (en)
Japanese (ja)
Inventor
敏弘 藤本
Original Assignee
株式会社カネカ
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Priority to JP2015535536A priority Critical patent/JPWO2015034067A1/ja
Publication of WO2015034067A1 publication Critical patent/WO2015034067A1/fr

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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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up

Definitions

  • the present invention relates to a foaming agent for food used for preparing dough for cakes such as sponge cake, and cakes using the same.
  • Cakes such as sponge cakes, busses, and baumkuchens are manufactured by baking dough prepared using flour, eggs, sugars, oils and fats as raw materials.
  • cakes with a rich flavor of raw materials such as eggs, large specific volume, soft, moist and melty texture are preferred, and in order to obtain such a texture, foam the dough It is usually necessary to use the foaming power of eggs.
  • glycerin monofatty acid ester (monoglyceride), sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sorbitan fatty acid ester is used as a foaming agent for food, and ⁇ crystals of monoglyceride containing no PG ester are used.
  • a stabilized paste-like emulsifying foaming agent (Example of Patent Document 1), 7.5 to 26% by weight of glycerin monofatty acid ester and 7.5 to 26% by weight of polyoxyethylene sorbitan monostearate, PG
  • Patent Document 2 A cake foaming agent containing no ester
  • phospholipids are added to increase cake volume, improve baking unevenness, and enhance flavor.
  • An oil-in-water emulsified composition for a cake (Patent Document 3) is disclosed, but the foaming power is not at a satisfactory level, and propylene glycol fatty acid ester (PG ester) is 3.4% by weight in all Examples. It is blended and has bitterness and taste.
  • the object of the present invention is to quickly foam the cake dough without adding a large amount and to stabilize the bubbles, the taste of the emulsifier is less, the flavor of the material is rich, the specific volume is large, it is soft and melts in the mouth
  • An object of the present invention is to provide a food foaming agent capable of producing a cake having a texture.
  • the inventors of the present invention hardly contain propylene glycol fatty acid esters, edible fats and oils, monoglycerides, monoglyceride derivatives in which organic acids are bonded to monoglycerides, polyoxyethylene sorbitan fatty acid esters, Using a foaming agent for foods that contains specific amounts of sucrose fatty acid esters and phospholipids, cakes with low taste of emulsifiers, rich flavor of ingredients, large specific volume, softness and good mouthfeel The present invention has been completed.
  • the first of the present invention is that the content of propylene glycol fatty acid ester is 0.5% by weight or less in the whole food foaming agent, edible fats and oils are 1 to 30% by weight, and organic acid is bound to monoglyceride and monoglyceride. 2 to 20% by weight of the total monoglyceride derivative, 0.05 to 0.5% by weight of polyoxyethylene sorbitan fatty acid ester, and 2.0 to 4.2% by weight of saturated sucrose fatty acid ester having an HLB of 9 to 13 And an aqueous phase so as to contain a monoglyceride derivative in which an organic acid is bound to the monoglyceride in an amount of 1.5 to 7.0% by weight in the whole food foaming agent.
  • the present invention relates to a foaming agent for foods prepared by preparing a part and an oil phase part, emulsifying in an oil-in-water type at 45 to 70 ° C., and then cooling to 1 to 40 ° C. at a cooling rate of 5 ° C./min or less.
  • a preferred embodiment relates to the food foaming agent described above, wherein the constituent fatty acid of the polyoxyethylene sorbitan fatty acid ester is a saturated fatty acid. More preferably, the present invention relates to the above-mentioned foaming agent for foods, which contains 0.2 to 1.8% by weight of sorbitan fatty acid ester in the whole foaming agent for foods.
  • the second of the present invention relates to a cake dough containing 4 to 15 parts by weight of the above-mentioned foaming agent for food with respect to 100 parts by weight of grain flour.
  • the third aspect of the present invention relates to cakes obtained by cooking the cake dough described above.
  • a fourth aspect of the present invention is a monoglyceride in which the content of propylene glycol fatty acid ester is 0.5% by weight or less, the edible fats and oils are 1 to 30% by weight, and the monoglyceride and monoglyceride are combined with an organic acid.
  • the present invention relates to a method for producing a foaming agent for food, wherein an oil phase part is prepared, emulsified in an oil-in-water type at 45 to 70 ° C., and then cooled to 1 to 40 ° C. at a cooling rate of 5 ° C./min or less.
  • the present invention it is possible to quickly foam the cake dough and stabilize the air bubbles without adding a large amount, the taste of the material is small, the taste of the material is rich, the specific volume is large, soft and melted in the mouth
  • the foaming agent for foodstuffs which can produce the cake of texture can be provided.
  • the foaming agent for food of the present invention contains almost no propylene glycol fatty acid ester (PG ester), and edible fats and oils, monoglycerides, monoglyceride derivatives in which organic acids are bonded to monoglycerides, polyoxyethylene sorbitan fatty acid esters, and HLB are in a specific range.
  • PG ester propylene glycol fatty acid ester
  • monoglycerides monoglyceride derivatives in which organic acids are bonded to monoglycerides, polyoxyethylene sorbitan fatty acid esters, and HLB are in a specific range.
  • HLB propylene glycol fatty acid ester
  • the food foaming agent is a modifier used for facilitating the foaming of food and stably maintaining the state after foaming.
  • the foaming agent for foods is used for foamed foods such as cakes, whipped cream, and foamed soy sauce, and can be suitably used particularly for sponge cakes that can exhibit various effects.
  • cakes examples include sponge cake, roll cake, Swiss roll, chiffon cake, snack cake, busse, baumkuchen, pound cake, butter cake, chocolate cake, cheese cake, pancake, steamed cake, castella, dorayaki, etc. It is done.
  • the PG ester is an emulsifier in which propylene glycol and a fatty acid are ester-bonded.
  • the fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.
  • the content of the PG ester is preferably as small as possible, and is preferably 0.5% by weight or less, more preferably 0.1% by weight or less, and still more preferably 0% by weight in the whole food foaming agent. If it is more than 0.5% by weight, the cakes may be imparted with bitterness or taste.
  • the edible fats and oils are not particularly limited as long as they are suitable for edible use.
  • oils such as rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, coconut oil, cacao butter, lard, beef tallow, fish oil, And oils and fats that have been subjected to treatments such as fractionation, curing, and transesterification, and at least one selected from these groups can be used.
  • liquid oil is used from the viewpoint of foamability and bubble stability after whipping.
  • the content of the edible oil / fat is preferably 1 to 30% by weight, more preferably 5 to 25% by weight, and still more preferably 10 to 25% by weight, based on the whole food foaming agent. If it is less than 1% by weight, whipping to a predetermined specific gravity may not be possible, while if it exceeds 30% by weight, the effect may reach its peak or the bubble stability after whipping may be inferior.
  • the monoglyceride is one in which a saturated fatty acid is ester-bonded to one of the three hydroxyl groups of glycerin.
  • saturated fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid.
  • lauric acid myristic acid
  • palmitic acid palmitic acid
  • stearic acid arachidic acid
  • behenic acid can be exemplified, and their composition ratio is not limited.
  • the monoglyceride derivative in which an organic acid is bonded to the monoglyceride is an emulsifier in which an organic acid is further ester-bonded to a hydroxyl group of a monoglyceride in which a saturated fatty acid is ester-bonded to one of the three hydroxyl groups of glycerin.
  • the saturated fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid.
  • the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid.
  • the total content of the monoglyceride and the monoglyceride derivative in which an organic acid is bonded to the monoglyceride is preferably 2 to 20% by weight, more preferably 5 to 20% by weight, and more preferably 10 to 15% by weight, based on the total food foaming agent. preferable. If the amount is less than 2% by weight, the dough may not be whipped to a predetermined specific gravity. If the amount exceeds 20% by weight, the effect reaches a peak, or the taste of monoglyceride or monoglyceride derivative in which an organic acid is bonded to monoglyceride is felt. There is a case.
  • the content of the monoglyceride derivative in which an organic acid is bonded to the monoglyceride is preferably 1.5 to 7.0% by weight, more preferably 2.5 to 6.5% by weight, based on the whole food foaming agent. If it is less than 1.5% by weight, the viscosity of the dough is low and the dough cannot be whipped to a predetermined specific gravity, or the time required for whipping may be extended. When the amount is more than 7.0% by weight, the effect may reach a peak, or the taste of the monoglyceride derivative in which an organic acid is bonded to the monoglyceride may be felt.
  • the polyoxyethylene sorbitan fatty acid ester is an emulsifier obtained by esterifying a part of hydroxyl groups of sorbitol and anhydrous sorbitol with a fatty acid and condensing 10 to 25 molecules of ethylene oxide.
  • the constituent fatty acid of the polyoxyethylene sorbitan fatty acid ester is preferably a saturated fatty acid, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and the like. Especially preferred is lauric acid.
  • the content of the polyoxyethylene sorbitan fatty acid ester is preferably 0.05 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, based on the whole food foaming agent. If it is less than 0.05% by weight, the dough may not be whipped to a predetermined specific gravity or the whipping time may be extended. If it exceeds 0.5% by weight, the melting of the cakes may become extremely poor.
  • the sucrose fatty acid ester refers to an emulsifier obtained by esterifying a part of hydroxyl groups of sucrose with a fatty acid.
  • the constituent fatty acid of the sucrose fatty acid ester is preferably a saturated fatty acid, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid.
  • the HLB is preferably 9-13. If the HLB is smaller than 9 or larger than 13, the effect of the present invention may not be achieved.
  • the content of the sucrose fatty acid ester is preferably 2.0 to 4.2% by weight, more preferably 2.5 to 4.0% by weight, based on the whole food foaming agent. If it is less than 2.0% by weight, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. If the amount is more than 4.2% by weight, the effect reaches its peak and the cost may be too high.
  • the phospholipid refers to an emulsifier having a phosphate ester moiety in the structure.
  • the phospholipid include natural lecithins such as soybean lecithin and egg yolk lecithin and enzyme-treated products thereof.
  • the content of the phospholipid is preferably 0.2 to 1.8% by weight, more preferably 0.2 to 1.2% by weight, and more preferably 0.2 to 1.2% by weight based on the whole food foaming agent. 1.0% by weight is more preferable, and 0.2 to 0.7% by weight is particularly preferable. If it is less than 0.2% by weight, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. On the other hand, if the amount is more than 1.8% by weight, the effect may reach its peak when the flavor of the cakes deteriorates or when uneven baking occurs.
  • the food foaming agent of the present invention preferably contains a sorbitan fatty acid ester for the purpose of shortening the whipping time of the dough and improving workability.
  • the sorbitan fatty acid ester is an emulsifier prepared by esterifying sorbitan obtained by dehydrating sorbitol and a fatty acid.
  • the constituent fatty acid is preferably a saturated fatty acid, and examples thereof include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Further, monoesters, diesters, triesters and the like in which one to three saturated fatty acids are ester-bonded in one molecule can be mentioned.
  • the content of the sorbitan fatty acid ester is preferably 0.2 to 1.8% by weight, more preferably 0.3 to 1.0% by weight, and more preferably 0.4 to 0. More preferred is 6% by weight. If it exceeds 1.8% by weight, the softness of the cakes may be impaired.
  • the said sorbitan fatty acid ester does not contain the said polyoxyethylene sorbitan fatty acid ester here.
  • the food foaming agent of the present invention may further contain saccharides, proteins, salts, thickening polysaccharides, emulsifiers other than those described above, etc., as long as the effects of the present invention are not hindered.
  • saccharide examples include sucrose, fructose, glucose, maltose, lactose, oligosaccharide, liquid saccharides thereof, decomposed saccharified liquid saccharides such as corn syrup, sugar alcohols such as sorbitol, and liquid saccharides thereof.
  • the protein examples include milk protein, wheat protein, blood protein, egg protein, and at least one selected from the group consisting of enzyme-decomposed degradation products or acid-treated degradation products.
  • milk protein whey protein concentrate (WPC), sodium caseinate, acid casein, skim milk is subjected to ultrafiltration (UF) treatment to remove lactose and whey minerals, and concentrated and powdered.
  • WPC whey protein concentrate
  • UF ultrafiltration
  • Proteins or those obtained by enzymatic treatment of these milk proteins can be exemplified
  • wheat proteins can be exemplified by gluten, gliadin, glutenin
  • blood proteins can be exemplified by plasma proteins
  • egg proteins can be exemplified by proteins derived from egg yolk, egg white, etc. .
  • salts include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium phosphate, sodium hydrogen phosphate, potassium phosphate, potassium hydrogen phosphate, sodium hexanemetaphosphate, citric acid.
  • thickening polysaccharide examples include xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, locust bean gum, alginic acids, pectin, cellulose and derivatives thereof.
  • the method for producing the food foaming agent of the present invention is exemplified below.
  • a predetermined amount of an emulsifier is added to the oil phase and / or the aqueous phase, and heated to the melting point or higher to be completely dissolved.
  • a water-soluble raw material is dissolved in an aqueous phase and an oil-soluble raw material is dissolved in an oil phase to prepare an aqueous phase portion and an oil phase portion, respectively.
  • the oil phase part is gradually added, and after emulsification in an oil-in-water type preferably at 45 to 70 ° C., preferably at a cooling rate of 5 ° C./min or less.
  • the food foaming agent is obtained by cooling to 1 to 40 ° C. while stirring with a homomixer or the like.
  • the storage temperature of the obtained food foaming agent is preferably 1 to 50 ° C.
  • the above method is for adjusting the emulsifier crystals to ⁇ -type, but when the emulsification temperature is lower than 45 ° C, the emulsifier component crystals may be transferred to ⁇ -type and the foaming power may be significantly reduced. If it is higher, ⁇ -type crystals cannot be obtained sufficiently and foaming power may be insufficient. On the other hand, when the cooling rate exceeds 5 ° C./min, the crystal of the emulsifier may be transferred to ⁇ -type, and the foaming power may be significantly reduced. Furthermore, if the cooling end temperature is lower than 1 ° C, the crystals may be transformed into ⁇ -type and the foaming power may be significantly reduced.
  • the temperature is higher than 40 ° C, ⁇ -type crystals cannot be obtained sufficiently and the foaming power is insufficient. There is a case. Also, if the storage temperature is lower than 1 ° C, the emulsifier component crystals may transition to ⁇ -type and the foaming power may be significantly reduced. If the storage temperature exceeds 50 ° C, the emulsifier crystals melt and oil-water separation occurs. Foaming power may be impaired.
  • cakes can be obtained by adding 4 to 15 parts by weight to 100 parts by weight of cereal flour and heating and cooking. If the amount is less than 4 parts by weight, the dough may not be whipped to a predetermined specific gravity, or the whipping time may be extended. If the amount is more than 15 parts by weight, the melting of the mouth of the cake will be worse, or the taste of the emulsifier may be felt strongly. There is a case.
  • the grain flour is not particularly limited, and examples include wheat, barley, rye, buckwheat, corn, milled grains such as rice, rice bran, soybeans, and buckwheat, or starches extracted from the grains. However, among these, flour is preferably used.
  • the amount used may be determined according to the desired foaming degree.
  • ⁇ Viscosity of cake dough The viscosity of the cake dough obtained in the preparation of the sponge cake was measured using a B-type viscometer (BH type, manufactured by Toki Sangyo Co., Ltd.). A value obtained when the 5 rotor was rotated at 10 rpm for 10 seconds was read and multiplied by a conversion multiplier to obtain a dough viscosity (unit: Pa ⁇ s). When the viscosity evaluation using the cake dough is 23.5 Pa ⁇ s or more, it can be said that the stability of the bubbles in the cake dough is good.
  • BH type manufactured by Toki Sangyo Co., Ltd.
  • the specific volume of the sponge cake obtained in the preparation of the sponge cake was determined as follows. The volume (unit: cm 3 ) measured using a laser volume meter (“WinVM2000” manufactured by Astex Co., Ltd.) was divided by the weight (unit: g) to calculate the specific volume (cm 3 / g).
  • the sponge cake obtained in the preparation of the sponge cake is stored in a room temperature-controlled at 20 ° C. for 24 hours, and then eaten by 10 experienced panelists, and each has a texture in terms of softness, melting in the mouth, and flavor.
  • the average value of the evaluation points was taken as the evaluation value.
  • the evaluation criteria at that time were as follows.
  • Example 1 According to the formulation and production conditions shown in Table 2, monoglyceride, citric acid monoglyceride, soybean lecithin and rapeseed oil were mixed and completely dissolved at 85 ° C. to obtain an oil phase part. Moreover, after mixing sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sorbitol, ethanol, salts, and water, it heated at 60 degreeC and was set as the water phase part. While stirring the aqueous phase, the oil phase was added to the emulsion to emulsify it to prepare an oil-in-water emulsion at 65 ° C.
  • Example 2 According to the formulation and production conditions shown in Table 2, sorbitan stearic acid triester was added to the oil phase, and the total amount was adjusted with sorbitol and water. It was. The evaluation results of the food foaming agent thus obtained are shown in Table 2.
  • Example 1 had a short dough whipping time, high viscosity and stability, and good sponge cake, but Example 2 further blended with sorbitan fatty acid ester was more It was a favorable evaluation result.
  • the amount of polyoxyethylene sorbitan fatty acid ester added is 0.1 to 0.4% by weight (Examples 2 to 5)
  • the whipping time of the dough is short regardless of the type, and the viscosity of the resulting dough was high and the stability of the dough was good.
  • Example 5 Although the sponge cake melted slightly in the mouth, a good quality sponge cake was obtained.
  • Example 6 According to the formulation and production conditions shown in Table 3, the amount of sucrose stearate added was changed and the total amount was adjusted with sorbitol and water to produce a foaming agent for food as in Example 2, The evaluation results are shown in Table 3.
  • Example 8 According to the formulation and production conditions shown in Table 3, the amount of citric acid monoglyceride added was changed, and a foaming agent for food was prepared in the same manner as in Example 2 except that the total amount was adjusted with sorbitol and water. Are shown in Table 3.
  • Example 9 According to the composition and production conditions shown in Table 4, a food foaming agent was prepared in the same manner as in Example 2 except that the amount of fats and oils was changed and the total amount was adjusted with sorbitol and water. This is shown in FIG.
  • a food foaming agent was prepared as follows. That is, monoglyceride and sorbitan fatty acid monoester were mixed and then completely melted at 85 ° C. to obtain an oil phase part. Moreover, after mixing sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sorbitol, ethanol, propylene glycol, and water, it heated at 60 degreeC and was set as the water phase part. While stirring the aqueous phase, the oil phase was added to the emulsion to emulsify it to prepare an oil-in-water emulsion at 65 ° C.
  • TK homomixer manufactured by PRIMIX Corporation
  • the emulsion was cooled to 50 ° C. at a rate of 1 ° C./minute, and then stored at 20 ° C. for food (cake).
  • a foaming agent was obtained.
  • the obtained food foaming agent was evaluated in the same manner as in Example 1, and the evaluation results are shown in Table 4.
  • a foaming agent for food was prepared as follows according to the formulation and production conditions shown in Table 4. That is, monoglyceride, polyoxyethylene sorbitan fatty acid ester and water were mixed and then completely dissolved at 80 ° C. This solution is homogenized with a homomixer (“TK Homomixer” manufactured by PRIMIX Co., Ltd.), cooled to 35 ° C. at a rate of 5 ° C./min, and stored at 20 ° C. for food (cake). A foaming agent was obtained. The obtained food foaming agent was evaluated in the same manner as in Example 1, and the evaluation results are shown in Table 4.
  • TK Homomixer manufactured by PRIMIX Co., Ltd.
  • Example 11 In accordance with Example 1 of JP 2012-170394 A foaming agent for food was prepared as follows according to the formulation and production conditions shown in Table 4. That is, monoglyceride, soybean lecithin, sorbitan fatty acid ester, PG ester and rapeseed oil were mixed and completely dissolved at 80 ° C. to obtain an oil phase part. Moreover, after mixing sucrose fatty acid ester, sorbitol, ethanol, xanthan gum, a cellulose, and water, it heated at 40 degreeC and was set as the water phase part. While stirring the oil phase part, the water phase part was added thereto to emulsify it to prepare an oil-in-water emulsion at 50 ° C.
  • the emulsion was kept warm and homogenized for 5 minutes with a homomixer (“TK homomixer” manufactured by Primix Co., Ltd.), then cooled to 15 ° C. at a cooling rate of 1 ° C./min, and then a refrigerator at 5 ° C. To obtain a foaming agent for food (cake).
  • TK homomixer manufactured by Primix Co., Ltd.
  • the obtained food foaming agent was evaluated in the same manner as in Example 1, and the evaluation results are shown in Table 4.
  • Example 11 and 12 Comparative Examples 12 and 13
  • a food foaming agent was prepared in the same manner as in Example 2 except that the emulsification temperature was changed according to the formulation and production conditions shown in Table 5, and the evaluation results are shown in Table 5.
  • Example 13 According to the formulation and production conditions shown in Table 5, the secondary cooling end temperature was changed, and a food foaming agent was prepared in the same manner as in Example 2 except that the temperature was stored at that temperature. Indicated.
  • Example 15 Comparative Examples 15 and 16
  • a food foaming agent was prepared in the same manner as in Example 2 except that the cooling rate was changed according to the formulation and production conditions shown in Table 5, and the evaluation results are shown in Table 5.
  • the emulsion temperature is 45 to 70 ° C (Examples 11 and 12), the cooling end temperature is 4 to 35 ° C (Examples 13 and 14), and the cooling rate is 4 ° C / min. (Example 15), the whipping time of the dough was short, the viscosity of the resulting dough was high, and the stability of the dough was good.
  • the emulsification temperature was 75 ° C. (Comparative Example 13) and the final cooling temperature was 45 ° C. (Comparative Example 14)
  • the whipping time of the dough was long and the viscosity of the dough was low and inferior.
  • the thing of the emulsification temperature of 40 degreeC (comparative example 12) and the cooling rate of 7 degree-C / min were not able to be whipped to predetermined specific gravity.
  • Example 16 In Example 2, a sponge cake was produced in the same manner as in Example 2 except that the amount of the food foaming agent added in the production of the sponge cake was changed from 8.0 parts by weight to 4.0 parts by weight. .
  • the dough whipping time is 309 seconds, the dough viscosity is 17.0 Pa ⁇ s, whipability and dough viscosity are slightly inferior, but the resulting sponge cake has a specific volume of 4.37 cm 3 / g, softness 3.7 points
  • a good quality product with a mouth melting of 3.3 points and a flavor of 3.8 points was obtained, and in particular, five panelists evaluated the bitterness and unpleasant taste of the emulsifier as being almost delicious.
  • Example 17 a sponge cake was produced in the same manner as in Example 2 except that the mixer for producing the sponge dough was changed from the vertical mixer to the continuous mixer. That is, the raw materials are weighed as shown in Table 1, and stirred with a vertical mixer (“MPI-30M” manufactured by Kanto Blender Kogyo Co., Ltd.) using a wire whip at low speed until they are mixed for 1 minute. A dough mixture was prepared. After pouring the entire amount of this mixture into the hopper of a continuous Mondo mixer ("Minimond A-05" manufactured by Mondomix), the mixture was rotated while injecting nitrogen gas under a pressure of 12 kg / hr and 0.3 MPa.
  • a vertical mixer (“MPI-30M” manufactured by Kanto Blender Kogyo Co., Ltd.) using a wire whip at low speed until they are mixed for 1 minute.
  • a dough mixture was prepared. After pouring the entire amount of this mixture into the hopper of a continuous Mondo mixer ("Minimond A-05" manufactured by Mondomix), the mixture was rotate
  • a sponge fabric having a specific gravity of 0.45 was obtained by adjusting the amount of nitrogen to be injected through a mixing head.
  • the obtained sponge dough was baked and used to prepare a sponge cake.
  • the dough whipping time is 70 seconds
  • the dough viscosity is 23.4 Pa ⁇ s
  • the specific volume after baking is 4.38 cm 3 / g
  • softness 4.2 points mouth melting 3.3 points
  • flavor 3.6 A point and a good quality thing were obtained, and especially four panelists evaluated that it was very soft.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

　L'invention concerne un agent d'émulsion alimentaire contenant dans son entièreté: 0,5% en poids ou moins d'ester d'acide gras de propylène glycol, 1 à 30 % en poids d'huile/graisse alimentaire, 2 à 20% en poids d'un total de monoglycérides et de dérivés de monoglycérides présentant un acide organique qui est lié à un monoglycéride, 0,05 à 0,5 % en poids d'un ester d'acide gras de sorbitane polyoxyéthyléné, 2 à 4,2 % en poids d'un ester d'acide gras de sucrose présentant un HLB de 9 à 13, et 0,2 à 1 % en poids d'un phospholipide. Une partie phase aqueuse et une partie phase huileuse sont préparées de sorte que le dérivé de monoglycéride présentant un acide organique lié à un monoglycéride est contenu en une quantité de 1,5 à 7,0 % en poids relativement à l'agent d'émulsion alimentaire, et après émulsification dans une émulsion huile dans eau à 45-70°C, est refroidi à une température de 1 à 40 °C à une vitesse ne dépassant pas 5°C/minute pour obtenir un agent d'émulsion alimentaire. Ledit agent d'émulsion alimentaire peut être utilisé sans être ajouté en grandes quantités pour émulsionner rapidement une pâte à frire pour gâteaux et stabiliser l'émulsion, et permet de préparer des gâteaux présentant un goût d'un émulsifiant désagréable minimal, une saveur riche d'ingrédients, un volume spécifique important, moelleux et fondant facilement dans la bouche.
PCT/JP2014/073569 2013-09-06 2014-09-05 Agent d'émulsion alimentaire WO2015034067A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2015535536A JPWO2015034067A1 (ja) 2013-09-06 2014-09-05 食品用起泡剤

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013184919 2013-09-06
JP2013-184919 2013-09-06

Publications (1)

Publication Number Publication Date
WO2015034067A1 true WO2015034067A1 (fr) 2015-03-12

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PCT/JP2014/073569 WO2015034067A1 (fr) 2013-09-06 2014-09-05 Agent d'émulsion alimentaire

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Country Link
JP (1) JPWO2015034067A1 (fr)
WO (1) WO2015034067A1 (fr)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019208472A (ja) * 2018-06-08 2019-12-12 月島食品工業株式会社 ケーキ生地用気泡安定剤、ケーキ生地、ケーキ、菓子類及びその製造方法

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JPH08242753A (ja) * 1995-03-10 1996-09-24 Dai Ichi Kogyo Seiyaku Co Ltd 製菓用起泡剤
JPH11225670A (ja) * 1998-02-12 1999-08-24 Yoshihara Oil Mill Ltd 乳化組成物
JP2004329156A (ja) * 2003-05-09 2004-11-25 Dai Ichi Kogyo Seiyaku Co Ltd ケーキ生地用のペースト状乳化起泡剤、及びこれを用いたケーキ
JP2005270040A (ja) * 2004-03-26 2005-10-06 Riken Vitamin Co Ltd ケーキ用油脂組成物およびそれを用いたホットケーキミックス
JP2010110250A (ja) * 2008-11-05 2010-05-20 Kaneka Corp 起泡性乳化油脂組成部及び同組成物を用いたケーキ類
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JPS61268122A (ja) * 1985-05-24 1986-11-27 日本油脂株式会社 ケ−キ用起泡性油脂組成物
JPH0576270A (ja) * 1991-09-25 1993-03-30 Kanegafuchi Chem Ind Co Ltd 起泡性乳化油脂組成物
JPH06269244A (ja) * 1993-03-22 1994-09-27 Kanegafuchi Chem Ind Co Ltd 起泡性乳化油脂組成物
JPH06339340A (ja) * 1993-05-31 1994-12-13 Kanegafuchi Chem Ind Co Ltd 起泡性乳化油脂組成物
JPH07327597A (ja) * 1994-06-14 1995-12-19 Kanegafuchi Chem Ind Co Ltd 起泡性乳化油脂組成物及び同組成物を用いたケーキ類の製造方法
JPH08242753A (ja) * 1995-03-10 1996-09-24 Dai Ichi Kogyo Seiyaku Co Ltd 製菓用起泡剤
JPH11225670A (ja) * 1998-02-12 1999-08-24 Yoshihara Oil Mill Ltd 乳化組成物
JP2004329156A (ja) * 2003-05-09 2004-11-25 Dai Ichi Kogyo Seiyaku Co Ltd ケーキ生地用のペースト状乳化起泡剤、及びこれを用いたケーキ
JP2005270040A (ja) * 2004-03-26 2005-10-06 Riken Vitamin Co Ltd ケーキ用油脂組成物およびそれを用いたホットケーキミックス
JP2010110250A (ja) * 2008-11-05 2010-05-20 Kaneka Corp 起泡性乳化油脂組成部及び同組成物を用いたケーキ類
JP2010131007A (ja) * 2008-11-05 2010-06-17 Kaneka Corp 起泡性乳化油脂組成部及び同組成物を用いたケーキ類
JP2012055190A (ja) * 2010-09-06 2012-03-22 Miyoshi Oil & Fat Co Ltd ケーキ用起泡剤及びその製造方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019208472A (ja) * 2018-06-08 2019-12-12 月島食品工業株式会社 ケーキ生地用気泡安定剤、ケーキ生地、ケーキ、菓子類及びその製造方法
JP7255979B2 (ja) 2018-06-08 2023-04-11 月島食品工業株式会社 ケーキ生地用気泡安定剤、ケーキ生地、ケーキ、菓子類及びその製造方法

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