CN101983012B - Emulsified oleaginous composition - Google Patents
Emulsified oleaginous composition Download PDFInfo
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- CN101983012B CN101983012B CN200980111973.XA CN200980111973A CN101983012B CN 101983012 B CN101983012 B CN 101983012B CN 200980111973 A CN200980111973 A CN 200980111973A CN 101983012 B CN101983012 B CN 101983012B
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
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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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
Abstract
Disclosed is an emulsified oleaginous composition comprising components (A) and (B), and wherein (B)/(A) (weight ratio) is 1.5 to 4. (A): an oil phase comprising 10 to 50 wt% of triacyl glycerol, 10-50 wt% of organic acid monoacyl glycerol, 5-30 wt% of diacyl glycerol, 5-30 wt% of monoacyl glycerol (excluding organic acid monoacyl glycerol), and 1-15 wt% of a phospholipid (B): an aqueous phase comprising 39-70 wt% of a saccharide, 20-60 wt% of water, and 1-10 wt% of an emulsifier of HLB 11 or higher.
Description
Technical field
The present invention relates to the emulsified fat composition of baking goods such as bread improvement usefulness.
Background technology
Usually, the manufacturing of bread is made up of charging-mix to pinch-ferment-secondary fermentation-moulding-baking oven-operations such as baking, toasts the very big influence that the back quality of bread receives the rerum natura and the quality of the dough in fermentation, the molding procedure.The quality of the bread after in addition, also requirement is toasted is over time little.
In bread market, to being purpose a large amount of production scales to peddle on a large scale, the manufacturing scale of bread has all size from the small-scale of family type, and from the market circulation amount, mass production method occupies bigger proportion.In mass production method,, especially in above-mentioned molding procedure, cause the damage of dough easily because the load of machinery is big in manufacturing process.In addition, through the process of circulation, the quality of product is easily along with the time changes.
In order to improve the problems referred to above, use flour-dough improver to modulate the good dough of anti-mechanicalness, modifying agents such as use age resister are kept the quality in the process of circulation.
As the flour-dough improver of bread manufacturing usefulness, widely used have organic acid monoacylglycerols such as monoacylglycerol, mono succinate acylglycerol or diacetyl tartaric acid monoacylglycerol, emulsifying agents such as stearyl calcium lactate or lecithin.Wherein, the result that monoacylglycerol and wheat flour damage starch forms compound is, not only has the adherence that suppresses bread dough, reduces the effect of mechanically adhering to, also have prevent to toast back bread starch aging, improve the conservatory effect of bread.For this reason, with monoacylglycerol as the bread manufacturing with the main component of modifying agent be widely used (JP-A 2-124052, JP-A 4-197130).
In addition, the gluten effect in organic acid monoacylglycerol such as mono succinate acylglycerol and diacetyl tartaric acid monoacylglycerol and the wheat flour has and makes gluten network become fine and close, improves the effect of dough extensibility.For this reason, produce above-mentioned organic acid monoacylglycerol as the main component (JP-A 5-236919, JP-A7-79687) of bread mechanization manufacturing for a large amount of with modifying agent.
In addition; In order to improve monoacylglycerol and organic acid monoacylglycerol simplicity of operation and effect as preparation, adopt with the technology of its powdered (JP-A 58-158144, JP-A 2002-112692), or process emulsion oil-in-water (JP-A 63-7744, JP-A 59-25644) technology, or process the technology of water-in-oil emulsion (JP-A 60-186248, JP-A 64-2523).
Summary of the invention
The present invention provides a kind of emulsified fat composition, and this emulsified fat composition contains following ingredients (A) and (B), and (B)/(A) (weight ratio) is 1.5～4.
(A): oil phase, contain the triacylglycerol of 10～50 weight %, the organic acid monoacylglycerol of 10～50 weight %, the DG of 5～30 weight %, the monoacylglycerol except that the organic acid monoacylglycerol of 5～30 weight % and the phosphatide of 1～15 weight %;
(B): water, containing the carbohydrate of 39～70 weight %, the water of 20～60 weight % and the HLB of 1～10 weight % is the emulsifying agent more than 11.
The specific embodiment
All the time, adding monoacylglycerol or organic acid monoacylglycerol prevents to wear out and improves performance such as dough extensibility.But, the powdered preparation that uses or the emulsion preparation be and situation with monoacylglycerol or organic acid monoacylglycerol under because the monoacylglycerol crystallization, when occurring the bread dough fermentation sometimes with toast after volume situation about reducing.
Present inventors to have carried out research and have discussed in order to solve the problems of the technologies described above, and the result finds: the oil phase of monoacylglycerol, organic acid monoacylglycerol, DG and phosphatide through will containing specified quantitative, with the water of the sugar that contains specified quantitative; Press the special ratios combination; Stable emulsified fat composition can be modulated, and through it is cooperated with bread dough, bread dough can be improved when fermentation and the volume after toasting; The extensibility and the mechanical resistance of dough are improved; The edible sense of bread after the baking improves, and can realize preventing to wear out, and these effects compared with prior art can reach high level.
The emulsified fat composition of the application of the invention can improve the volume of bread dough after when fermentation and baking, and dough extensibility and mechanical resistance improve, and the edible sense raising of the bread after the baking can realize preventing to wear out.
The not special restriction of the triacylglycerol that uses among the present invention (below be designated as " TAG ").For example, from the viewpoint of local flavor, emulsion stability, preferably use soybean oil, olive oil, safflower oil, corn oil, cottonseed wet goods vegetative grease.In addition, from the viewpoint of emulsion stability, preferably using slip point (slip melting point) is the TAG below 5 ℃.
The content of TAG is 10～50 weight % (following only be designated as " % ") in the oil phase; The viewpoint of the operability during from the modulation of emulsion stability, bread dough, more preferably 15～45%, be preferably 20～40% especially, especially more preferably 25～40%.
The organic acid monoacylglycerol that uses among the present invention is 3-OH base with monoacylglycerol (fatty acid monoglyceride below is designated as " the MAG ") compound after with esterifying organic acid.In addition; Alleged " organic acid " can be enumerated out the monocarboxylic acid that is made up of lower fatty acids such as acetic acid, butyric acid, propionic acid in " organic acid MAG " among the present invention; Aliphatic such as oxalic acid, butanedioic acid saturated dicarboxylic acid; Aliphatic such as maleic acid, fumaric acid unsaturated dicarboxylic, oxyacid such as lactic acid, malic acid, tartaric acid, diacetyl tartaric acid, citric acid, and amino acid such as glycine, aspartic acid.In the present invention, above-mentioned organic acid is preferably the organic acid that carbon number is (more preferably carbon number is 4～8) below 10.Specifically, optimization citric acid, butanedioic acid, tartaric acid and diacetyl tartaric acid.Special optimization citric acid, butanedioic acid, diacetyl tartaric acid.In addition, commercially available organic acid MAG is preferably and contains 13～40% (more preferably containing 20～35%) organic acid organic acid MAG.Through making the emulsified fat composition of the present invention that contains organic acid MAG in the oil phase,, uses in bread this emulsified fat composition again when making, can improve mechanical resistance and extensibility, significantly suppress to shear produce rotten because of mechanicalness.In addition, in organic acid MAG, as the aliphatic acid that constitutes the acyl group beyond the organic acid, the saturated fatty acid of preferred carbon number 14～22.As the saturated fatty acid of carbon number 14～22, for example can enumerate out myristic acid, palmitic acid, stearic acid, arachidic acid, mountain Yu acid.Above-mentioned aliphatic acid can be made up of a kind of, also can mix more than 2 kinds.
Organic acid MAG compares with the common MAG of esterifying organic acid of no use, and its emulsifiability, the rerum natura in bread dough are all different fully, are interpreted as different separately emulsifying agents.
The content of organic acid MAG in the oil phase is 10～50%; Viewpoint and the edible sense of the bread after the baking that improves from dough extensibility and mechanical resistance improve, prevent the viewpoint that wears out; The content of organic acid MAG more preferably 15～45%; Be preferably 20～40% especially, especially more preferably 25～40%.
In embodiments of the present invention; Constitute in the aliphatic acid of DG (below be designated as " DAG "); The content of unrighted acid is preferably more than 90%, from the viewpoint of the commercial production property of moist feeling raising, physiologic effect, grease, and more preferably 93～100%; Be preferably 93～98% especially, especially more preferably 94～98%.The carbon number of this unrighted acid is preferably 14～24, from the viewpoint of physiologic effect, and more preferably 16～22.
In the aliphatic acid that constitutes DAG, the content of oleic acid is 20～65%.From the viewpoint of physiologic effect, oxidation stability, be preferably 25～60%, be preferably 30～50% especially, especially more preferably 30～45%.Also from same viewpoint, oleic acid-oleic acid DAG content is preferably less than 45%, is preferably 0～40% especially.
In addition, DAG is identical with above-mentioned organic acid MAG has 2 acyl groups on glycerol backbone aspect, does not constitute aliphatic acid but so-called among the present invention " DAG " do not contain " organic acid " conduct of enumerating among the above-mentioned organic acid MAG, and both have clear and definite difference.
In embodiments of the present invention, constitute that linoleic content is 15～65% in the aliphatic acid of DAG, from the viewpoint of physiologic effect, oxidation stability, more preferably 20～60%, be preferably 30～55% especially, especially more preferably 35～50%.In addition, from the viewpoint of oxidation stability, Combination, shape-retaining ability, physiologic effect, the content weight ratio of linoleic acid/oleic acid is 0.01～2, is preferably 0.1～1.8, is preferably 0.3～1.7 especially.Particularly, consider to health affected that the contained weight ratio of linoleic acid/oleic acid is preferably below 2, from the viewpoint of picked-up essential fatty acid, the contained weight ratio of linoleic acid/oleic acid is preferably more than 0.01.
In embodiments of the present invention, constitute that linolenic content is less than 15% in the aliphatic acid of DAG, from the viewpoint of local flavor, oxidation stability, physiologic effect, more preferably 0～13%, be preferably 1～10% especially, especially more preferably 2～9%.Known linolenic isomers has alpha-linolenic acid and gamma-Linolenic acid; Viewpoint from physiologic effect is preferably alpha-linolenic acid.
In embodiments of the present invention; Constitute in the aliphatic acid of DAG; The content of saturated fatty acid is preferably 0～10%, from the viewpoint of the commercial production property of oxidation stability, mouthful dissolubility, physiologic effect, grease, and more preferably 0～7%; Be preferably 2～7% especially, especially more preferably 2～6%.As saturated fatty acid, carbon number is preferably 14～24, is preferably 16～22 especially, most preferably is palmitic acid, stearic acid.
Constitute in the aliphatic acid of DAG, from the viewpoint of local flavor, carbon number is that the content of the aliphatic acid below 12 is preferably below 5%, more preferably 0～2%, be preferably 0～1% especially, and most preferably do not contain in fact.The carbon number of remaining formation aliphatic acid is preferably 14～24, is preferably 16～22 especially.
In embodiments of the present invention, from the viewpoint of the commercial production property of physiologic effect, local flavor, grease, preferably use 1 among the DAG; The ratio of 3-DAG is more than 50%; More preferably 52～100%, be preferably 54～90% especially, especially more preferably 56～80%.
From the viewpoint of the commercial production property of local flavor, physiologic effect, grease, the ratio of 1,2 (2,3)-DAG is preferably below 30% among the DAG, and more preferably 0～25%, be preferably 5～25% especially, especially more preferably 10～20%.In addition, from the viewpoint of commercial production property, DAG is preferred in the present invention to be used as the grease that contains high-load DAG.
The grease that contains high-load DAG preferably will constitute the grease that contains a large amount of unrighted acid residues in the aliphatic acid and make as raw material; For example; Rapeseed oil, soybean oil, sunflower oil, safflower oil, olive oil, cottonseed oil, corn oil, palm wet goods vegetative grease, perhaps animal raw fats such as lard, tallow, butter.Specifically, can be adjusted to desirable aliphatic acid and form through with methods such as above-mentioned grease separation, mixing, ester exchanges, then, grease and glycerine are mixed, the method for in the presence of catalyst, carrying out ester exchange reaction obtains; Perhaps can be through above-mentioned grease is pressed the usual way hydrolysis in advance; Again by usual way to the aliphatic acid that obtains preserve, separate, operation such as distillation; After reducing the content of saturated fatty acid, mix glycerine, the method etc. of in the presence of catalyst, carrying out esterification obtains.From the preferred back method of the viewpoint that reduces saturated fatty acid content.From viewpoints such as optimization local flavors, in a back method, preferably use 1,3 enzyme such as specific lipase, under stable condition, carry out esterification.DAG content in the grease of making thus that contains high-load DAG is preferably 70～90%, and more preferably 75～90%, be preferably 80～90% especially.As other composition, also can contain TAG, MAG etc.The TAG content that contains in the grease of high-load DAG is preferably 10～28%, and more preferably 10～23.5%, be preferably 10～19% especially.
In embodiments of the present invention; Constitute in the aliphatic acid of DAG; The content of trans unrighted acid is preferably 0～5%, from the viewpoint of the commercial production property of local flavor, physiologic effect, grease, and more preferably 0.1～4.5%; Be preferably 0.2～4.1% especially, especially more preferably 0.5～3.5%.
DAG content in the oil phase is 5～30%; But; From following viewpoint; Promptly when making the fermentation of bread dough and the usability raising that the volume after the baking improves, dough extensibility and mechanical resistance improve, toasts back bread, the viewpoint that can realize preventing to wear out etc. for the emulsion stability of emulsified fat composition of the present invention, the contribution that suppresses crystallization and result; DAG content in the oil phase more preferably 5～25% is preferably 10～25% especially, and especially more preferably 10～20%.
The MAG that uses among the present invention is the monoesters of glycerine and aliphatic acid, does not comprise above-mentioned " organic acid MAG " with the organic acid esters be combined into.In addition, from the viewpoint of emulsion stability, aliphatic acid preferably uses saturated fatty acid.The binding site of aliphatic acid can be α, β-position among the MAG, preferably uses the MAG that on the α position, combines saturated fatty acid.In addition, preferably with respect to all fatty acids residue of MAG, the MAG saturated fatty acid residues that has carbon number and be 14～22 chain length is more than 60%, from the edible sense that improves baking back bread, prevent the viewpoint that wears out, more preferably more than 90%.
As carbon number is 14～22 saturated fatty acid, can enumerate out saturated fatty acids such as myristic acid, palmitic acid, stearic acid, arachidic acid, mountain Yu acid.Above-mentioned aliphatic acid can be formed separately, also can be made up of the mixed system more than 2 kinds.
The content of MAG is 5～30% in the oil phase, from emulsion stability, improve baking back bread edible sense, prevent the viewpoint that wears out, more preferably 5～28%, be preferably 5～25% especially, especially more preferably 5～20%.
As the phosphatide that uses among the present invention, can enumerate out phosphatid ylcholine, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidic acid etc., and it is carried out the compound etc. after enzyme is handled.Can therefrom select to use more than a kind or 2 kinds.For example, the preferred lecithin that contains above-mentioned phosphatide that uses has the soybean lecithin that derives from plant, a yolk lecithin that derives from animal as what representative lecithin met.
The content of phosphatide is 1～15% in oil phase; But from following viewpoint; Promptly when the emulsion stability of emulsified fat composition of the present invention, the contribution that suppresses crystallization and result are made the bread dough fermentation and the usability raising that the volume after the baking improves, dough extensibility and mechanical resistance improve, toasts back bread, the viewpoint that can realize preventing to wear out etc.; More preferably 1～14%, be preferably 2～14% especially, especially more preferably 2～13%.
In embodiments of the present invention, improve, toast the viewpoint that bread edible sense in back improves, preferably make and contain 1～25% stearyl calcium lactate and/or stearyl sodium lactate in the oil phase from making dough extensibility and mechanical resistance.Stearyl calcium lactate and/or the content of stearyl sodium lactate in oil phase more preferably 1～23% is preferably 2～20% especially.
As stated, the oil phase of emulsified fat plant of the present invention contains 10～50% TAG, 10～50% organic acid MAG, 5～30% DAG, 5～30% MAG and 1～15% phosphatide.For emulsion stability, suppress crystallization, (A1) organic acid MAG in the preferred component (A) and MAG (except that organic acid MAG), (A2) DAG and (A3) weight ratio of phosphatide (A1)/(A2)=2～4.5, and { (A1)+(A2) }/(A3)=4～25.
(A1)/(A2) further be preferably 2.2～4.5, more preferably 2.3～4.4, be preferably 2.5～4.4 especially.
{ (A1)+(A2) }/(A3) further is preferably 4～23, and more preferably 4～20, be preferably 4～17 especially.
In emulsified fat composition of the present invention, it is the emulsifying agent more than 11 that water contains carbohydrate, water and HLB.The carbohydrate that uses in the present invention can be enumerated out monosaccharide, disaccharides, three carbohydrates, tetrose class, pentasaccharides class, six carbohydrates or glucidtemns such as glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbierite, xylitol, antierythrite, maltitol, and the sugar alcohol of reduction above-mentioned substance.In addition, can enumerate out the mixture more than a kind or 2 kinds of above-mentioned substance, various maltose.
The content of carbohydrate is 39～70% at aqueous phase, but from the viewpoint from emulsion stability, taste (sweet taste), keeping quality (anti-corrosive properties), more preferably 39～65%, be preferably 40～60% especially, especially more preferably 40～55%.
In the present invention, the content of water is 20～60% at aqueous phase, but from the viewpoint of emulsion stability, keeping quality (anti-corrosive properties), more preferably 30～60%, be preferably 40～60% especially, especially more preferably 40～55%.
As HLB used among the present invention is the emulsifying agent more than 11, can enumerate out sucrose fatty ester, polysorbate, polyglyceryl fatty acid ester, lecithin derivative (lysolecithin etc.) etc.Wherein, from viewpoint dispersed water, emulsion stability, be preferably sucrose fatty ester.
HLB is more than 11.From the viewpoint of emulsion stability, more preferably HLB is 11～15, and preferred especially HLB is 11～14, and especially more preferably HLB is 11～13.
HLB is that the emulsifier content more than 11 is 1～10% at aqueous phase, but from the viewpoint of emulsion stability, more preferably 1～8%, be preferably 1～7% especially, especially more preferably 2～7%.
The weight ratio (B)/(A) of oil phase in the present invention (A) and water (B) is 1.5～4.From the viewpoint of emulsion stability, more preferably 1.5～3.9, be preferably 1.5～3.8 especially, especially more preferably 1.5～3.7.
Emulsified fat composition of the present invention is preferably oil-in-water type emulsified fat-and-oil composition.
In addition, emulsified fat composition of the present invention is being applied under the situation in the baking goods,, is preferably cooperating 1～10 part of emulsified fat composition with respect to 100 weight portions (following only be designated as " part ") wheat flour; When improving the bread dough fermentation with baking after volume, realize improving dough extensibility (mechanical resistance) and ediblely feel the viewpoint of (bread prevent wear out) simultaneously; More preferably cooperate 1～8 part; Especially preferably cooperate 1～6 part, especially more preferably cooperate 1～4 part.
Make emulsified fat method for compositions of the present invention, for example can adopt following method to make.In the aqueous solution that contains sugar, add emulsifying agent, be heated, the modulation aqueous portion.TAG, organic acid MAG, DAG, MAG and phosphatide heating are melted modulation oil phase part.Stir with the homogeneous mixer on one side, in above-mentioned oil phase part add aqueous portion on one side, mix through emulsification and modulate.Through the resulting emulsified fat composition of such modulator approach, on the interface of oil droplet, organic acid MAG and MAG exist with mesomorphic state, thereby preferred.On the oil droplet interface, have not have the mesomorphic state layer, can adopt X-ray diffraction to confirm through analyzing collection of illustrative plates.As the form of emulsion, preferably as oil-in-water type emulsified fat-and-oil composition.
Emulsified fat composition of the present invention can be added in the various food that use wheat flour, is applied in the baking goods such as bread.As its bread manufacturing process, can directly use the Bread and Pastries manufacturing approach of carrying out usually.Can enumerate out straight method (direct fermentation), middle kind of method or liquid kind method.
As Bread and Pastries, also comprise the bread that is filled with beans filling, jam, butter butterfat, whipping cream, flour paste fillings such as (flour paste), can enumerate out bread as basic food, special bread, conditioning bread, dessert bread etc.As bread as basic food, can enumerate out white bread, black bread, French baguette, fancy bread, roll class (table roll, bun (buns), Cream roll etc.); As special bread, can enumerate out steamed sponge cake etc.; As conditioning bread, can enumerate out hot dog, hamburger etc.; As dessert bread, can enumerate out bean-jam bun, sweetened bean paste bread, creamed bread, currant bread, honeydew melon bag, bun, fancy bread (rich goods) (croissant, cream roll, Denmark's bread, pastry etc.).
Embodiment
The following example describes enforcement of the present invention.Embodiment is for the illustrative explanation of the present invention, and is not used in qualification the present invention.
Test Example 1～21
The amount shown in table 1 or 2 of pressing cooperates vegetable seed refined oil, butanedioic acid MAG (trade name: STEPSS; Kao Corp), MAG (trade name: EXCEL T-95; Kao Corp), DAG and lecithin (trade name: lecithin DX; Nisshin OilliO Group Ltd.), process oil phase 75 ℃ of following heating for dissolving.In addition; The amount shown in table 1 or 2 of pressing is mixed sorbierite (trade name: sorbierite 70W; Kao Corp), compound sugar (trade name: Off ジ オ リ go #450, Japan Food Chemical Co., Ltd), sucrose fatty ester (S-1170 or S-770; Mitsubishi chemical Co., Ltd) and water, 70 ℃ down heating process water.Stir on one side, in oil-phase solution add aqueous phase solution on one side, mixed 5 minutes with the speed emulsification of homogeneous mixer (Tokushu Kika Kogyo K.K) with 4000rpm.Emulsification is cooled to 45 ℃ after mixing, and obtains oil-in-water type emulsified fat-and-oil composition.
[modulator approach that contains the grease of high-load DAG]
Use ribozyme IM (Novozymes company), under 0.07HPa, 40 ℃, make through freezing and 195 parts of 455 parts of soya fatty acids, rapeseed oil fatty acid, glycerine that saturated fatty acid content reduces carried out esterification 5 hours for 107 parts.Then, remove by filter enzyme, carry out molecular clock under 235 ℃, remove unreacted aliphatic acid and MAG, decolouring again, washing.Then, in 150 parts of this greases, add 7.5 parts of 10% aqueous citric acid solutions, 60 ℃ were stirred down after 20 minutes, 110 ℃ of dehydrations down.It is obtained in 235 ℃ of following deodorizations modulation in 2 hours.
[evaluation method]
< cooperating (dessert bread) >
Make dessert bread by the cooperation shown in the below table.
(middle kind)
Raw material cooperates (part)
High gluten wheat flour (day clear powder process) 70.0
Yeast (east yeast) 3.0
Swash yeast activity agent (east yeast) 0.1
Shell egg 5.0
Glucose 3.0
Emulsified fat composition 2.0
Water 35.0
(main kneading)
High gluten wheat flour (day clear powder process) 30.0
Granulated sugar 22.0
Salt 1.0
Skimmed milk power 2.0
Shortening 6.0
Water 15.0
< manufacturing approach of bread >
Use vertical mixer (10Court mixer; Use in the stirring and stir hook; Northeast mixer worker Co., Ltd.); With high gluten wheat flour, yeast, swash yeast activity agent, shell egg, glucose, emulsified fat composition, water and add in the ball milling (10Court), low speed mix pinch 3 minutes, mix to pinch after 2 minutes and (rub into 25.0 ± 0.5 ℃ of temperature) at a high speed, in 28 ℃ of temperature, 2 hours 30 minutes (middle kind fermentation) (29.0 ± 0.5 ℃ of fermentation ends temperature) of humidity 80% bottom fermentation
Then; In middle kind of fermentate, add high gluten wheat flour, granulated sugar, salt, skimmed milk power, water; Low speed mix pinch 3 minutes, at a high speed mix pinch 3 minutes after, add shortening, low speed mix pinches 3 minutes, mix and pinch 5 minutes (main kneading dough) (28.0 ± 0.5 ℃ of dough temperature when kneading finishes) at a high speed.To mix when pinching impaired dough and reply in order to make, fermentation time (Floortime) is set at for the first time: 28.0 ℃ of temperature, humidity 80%, 30 minute, dough is cut apart written treaty 80g.For dough impaired in cutting apart is replied, fermentation time (Bench time) is set at for the second time: 28.0 ℃ of temperature, humidity 80%, 30 minute, carry out moulding with make-up machine.Article shaped is placed on the flat board ferment (baking oven) (38.0 ℃ of temperature, humidity 80%, 60 minute).After fermentation (baking oven) finishes with it 210 ℃ oven for baking 10 minutes.After the baking, room temperature (20.0 ℃) cooling down sealed in the Polythene Bag of packing into after 30 minutes, preserved 24 hours down at 20.0 ℃, processed the dessert Bread Samples.
< the operability evaluation that bread is made >
1. the volume when middle kind is fermented
In the 1000ml graduated cylinder, add among the 200g and plant fermentate, the volume when measuring after fermentation in 30 minutes in 2 hours.
2. kneading finishes the rerum natura (the dough rerum natura when cutting apart) of the main kneading in back dough
◎: the not sticking feel of dough, extensibility is also good
Zero: dough has sticking feel slightly, and extensibility is poor slightly, and bread manufacturing operation aspect is no problem
△: dough has sticking feel, and extensibility is also poor, bread manufacturing operation aspect difficulty
*: dough has very big sticking feel, the extensibility extreme difference, bread manufacturing operation aspect is extremely difficult
3. the rerum natura of dough during the make-up machine moulding
◎: dough does not have the crack, and extensibility is good
Zero: produce some cracks on the dough, do not have the extensibility problem, bread manufacturing operation aspect is no problem
△: the crack of dough is big, and extensibility is poor, aspect the bread manufacturing operation problem is being arranged
*: the crack of dough is very big, adheres to dough on the make-up machine, aspect the bread manufacturing operation problem is being arranged
<baking post-evaluation >
1. the stereometry of bread
Measure the volume of bread with specific volume meter (laser stereometer Win VM2000 ASTEX Co.).
2. the sense organ of bread is measured
10 specialties estimate the group member for the outward appearance of bread, inside, moist feeling, soft feeling, mouthful dissolve sense etc. and whether well estimate, judge by following benchmark.
◎: be judged as good more than 8
Zero: 5～7 are judged as good
△: 3～4 are judged as good
*: be judged as good below 2
In addition, for overall merit, judge by following benchmark.
◎: the situation that all satisfies following items
Middle volume of planting when fermenting is more than the 900ml
Dough rerum natura when cutting apart, during moulding is ◎ or zero
The volume of baking back bread is 8.0g/cm
3More than
Outward appearance, inside, edible sense (moist feeling, soft feeling, mouthful molten sense) are ◎ or zero
Zero: the situation that all satisfies following items
Middle volume of planting when fermenting is more than the 850ml
Dough rerum natura when cutting apart, during moulding is ◎ or zero, and bread manufacturing operation aspect is no problem
The volume of baking back bread is 7.8g/cm
3More than
Outward appearance, inside, edible sense (moist feeling, soft feeling, mouthful molten sense) are ◎ or zero
△: satisfy any more than of following items
Middle volume of planting when fermenting is below the 820ml
Be △ more than 1 arbitrarily in the dough rerum natura when cutting apart, during moulding, there is problem bread manufacturing operation aspect
The volume of baking back bread is 7.5g/cm
3Below
Any in outward appearance, inside, the edible sense (moist feeling, soft feeling, mouthful molten sense) is △ more than 1
*: satisfy any more than of following items
Middle volume of planting when fermenting is below the 800ml
In the dough rerum natura when cutting apart, during moulding any more than 1 for *, bread manufacturing operation aspect difficulty
The volume of baking back bread is 7.0g/cm
3Below
More than 1 be arbitrarily in outward appearance, inside, the edible sense (moist feeling, soft feeling, mouthful dissolve sense) *
*1:TAG 98.2%, DAG 1.0%, MAG 0.7%, aliphatic acid 0.1%, unrighted acid 91.7%
*2:STEP SS (butanedioic acid MAG) (Kao Corp)
*3:ExCEL T-95 (Kao Corp)
*4:TAG 13.2%, DAG 85.9%, MAG 0.8%, aliphatic acid 0.1%, unrighted acid 94.2%
*5: lecithin DX (Nisshin OilliO Group Ltd.)
*6: sorbierite 70W (Kao Corp)
*7: Off ジ オ リ go #450 (Japan Food Chemical Co., Ltd)
*8:S-1170 (Mitsubishi chemical Co., Ltd), HLB=11
Can confirm from result shown in table 1 and the table 2; The emulsified fat composition of the application of the invention; In baking goodses such as bread; The volume of bread dough food when fermentation and after the baking improves, and dough extensibility and mechanical resistance improve, and the moist feeling, soft feeling, the mouth that toast back bread dissolve edible senses raisings such as sense.
Test Example 22～29
Cooperate the oil phase raw material shown in the table 3,75 ℃ of following heating for dissolving are processed oil phase.In addition, same mixing water raw material as shown in table 3, water is processed in 70 ℃ of heating down.Stir on one side, in oil-phase solution add aqueous phase solution on one side, mixed 5 minutes with the emulsification of 4000rpm speed with homogeneous mixer (Tokushu Kika Kogyo K.K).Emulsification is cooled to 45 ℃ after mixing, and obtains oil-in-water type emulsified fat-and-oil composition.
Press said " cooperating (dessert bread) " and " manufacturing approach of bread " and make bread, by said " the operability evaluation that bread is made " and " baking post-evaluation ", the bread after dough and the baking is estimated.The result representes with table 3.
Table 3
*1:TAG 98.2%, DAG 1.0%, MAG 0.7%, aliphatic acid 0.1%, unrighted acid 91.7%
*2:STEP SS (butanedioic acid MAG) (Kao Corp)
*2-1: diacetyl tartaric acid MAG (sun chemistry " Sunsoft No.641D " diacetyl tartaric acid glycerin monostearate)
*2-2: stearyl calcium lactate (the wild chemistry institute Co., Ltd. " BELF " of Musashi)
*2-3: stearyl sodium lactate (the wild chemistry institute of Musashi Co., Ltd.)
*3:EXCEL T-95 (Kao Corp)
*4:TAG 13.2%, DAG 85.9%, MAG 0.8%, aliphatic acid 0.1%, unrighted acid 94.2%
*5: lecithin Dx (Nisshin OilliO Group Ltd.)
*6: sorbierite 70W (Kao Corp)
*7: Off ジ オ リ go #450 (Japan Food Chemical Co., Ltd)
*8:S-1170 (Mitsubishi chemical Co., Ltd)
Can confirm from the result shown in the table 3: cooperate diacetyl tartaric acid MAG to make emulsified fat composition of the present invention as organic acid MAG; Through using this emulsified fat composition; In baking goodses such as bread; The volume raising of bread dough when fermentation and after the baking, dough extensibility and mechanical resistance improve, the edible sense raisings such as soft feeling of baking back bread.
In addition, can confirm that through in oil phase, further cooperating stearyl calcium lactate or stearyl sodium lactate, above-mentioned performance improves.
Claims (5)
1. emulsified fat composition, it contains following ingredients (A) and (B), in weight ratio, (B)/(A) is 1.5～4;
(A): oil phase, contain the triacylglycerol of 10～50 weight %, the organic acid monoacylglycerol of 10～50 weight %, the DG of 5～30 weight %, the monoacylglycerol except that the organic acid monoacylglycerol of 5～30 weight % and the phosphatide of 1～15 weight %;
(B): water, containing the carbohydrate of 39～70 weight %, the water of 20～60 weight % and the HLB of 1～10 weight % is the emulsifying agent more than 11,
(A1) organic acid monoacylglycerol in the composition (A) and the monoacylglycerol except that the organic acid monoacylglycerol, (A2) DG and (A3) weight ratio of phosphatide be (A1)/(A2)=2～4.5, and { (A1)+(A2) }/(A3)=4～25.
2. emulsified fat composition as claimed in claim 1, wherein,
The slip point of triacylglycerol is below 5 ℃.
3. emulsified fat composition as claimed in claim 1, wherein,
HLB is that the emulsifying agent more than 11 is a sucrose fatty ester.
4. emulsified fat composition as claimed in claim 1, wherein,
The stearyl calcium lactate and/or the stearyl sodium lactate that also contain 1～25 weight % in the composition (A).
5. baking goods, it uses, and the manufacturing of any described emulsified fat composition forms in claim 1～3.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008-091519 | 2008-03-31 | ||
| JP2008091519A JP5242219B2 (en) | 2008-03-31 | 2008-03-31 | Emulsified oil and fat composition |
| PCT/JP2009/057025 WO2009123337A1 (en) | 2008-03-31 | 2009-03-31 | Emulsified oleaginous composition |
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| JP (1) | JP5242219B2 (en) |
| KR (1) | KR101525278B1 (en) |
| CN (1) | CN101983012B (en) |
| MY (1) | MY157705A (en) |
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| JP5401243B2 (en) * | 2009-09-30 | 2014-01-29 | 花王株式会社 | Emulsified oil and fat composition |
| JP5944115B2 (en) * | 2010-06-25 | 2016-07-05 | 花王株式会社 | Oil composition for bakery |
| JP5601900B2 (en) * | 2010-06-25 | 2014-10-08 | 花王株式会社 | Oil composition for bakery |
| JP5859282B2 (en) * | 2010-11-26 | 2016-02-10 | 株式会社Adeka | Water-in-oil emulsified fat composition for kneading bread |
| JP2012210178A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Laminated dough |
| JP2013042691A (en) * | 2011-08-23 | 2013-03-04 | Kao Corp | Cake using rice flour |
| CN103156002A (en) * | 2011-12-09 | 2013-06-19 | 周纪元 | Phospholipid-containing edible oil and preparation method thereof |
| JP6138463B2 (en) * | 2012-11-21 | 2017-05-31 | Ｍｃフードスペシャリティーズ株式会社 | Method for producing a composition obtained by reacting emulsifier with gluten |
| JP6565007B2 (en) * | 2015-03-31 | 2019-08-28 | 奥野製薬工業株式会社 | Emulsified oil and fat, its production method and method of use |
| AU2016268256A1 (en) * | 2015-05-25 | 2017-12-07 | Mycell Technologies, Llc | Mono and di-glyceride esters of omega-3 fatty acid emulsions |
| JP7103732B2 (en) * | 2017-11-24 | 2022-07-20 | 株式会社Adeka | Oil-in-water emulsified oil composition |
| WO2021028507A1 (en) * | 2019-08-14 | 2021-02-18 | Givaudan Sa | Method of extending bread shelf life |
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Also Published As
| Publication number | Publication date |
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| JP2009240240A (en) | 2009-10-22 |
| JP5242219B2 (en) | 2013-07-24 |
| MY157705A (en) | 2016-07-15 |
| TW200942178A (en) | 2009-10-16 |
| CN101983012A (en) | 2011-03-02 |
| KR101525278B1 (en) | 2015-06-02 |
| KR20110000645A (en) | 2011-01-04 |
| TWI465197B (en) | 2014-12-21 |
| WO2009123337A1 (en) | 2009-10-08 |
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