JP7467989B2 - Oil and fat composition for cake donuts and flour dough for cake donuts - Google Patents
Oil and fat composition for cake donuts and flour dough for cake donuts Download PDFInfo
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- 235000012489 doughnuts Nutrition 0.000 title claims description 92
- 239000000203 mixture Substances 0.000 title claims description 55
- 235000013312 flour Nutrition 0.000 title claims description 23
- 239000003921 oil Substances 0.000 claims description 110
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- 229920000223 polyglycerol Polymers 0.000 claims description 18
- -1 ricinoleic acid ester Chemical class 0.000 claims description 17
- 229960003656 ricinoleic acid Drugs 0.000 claims description 15
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims description 15
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、ケーキドーナツ用穀粉生地に練りこんで使用することで、吸油量が少なく、食感に優れたケーキドーナツが得られるケーキドーナツ用油脂組成物に関する。また、本発明は、前記のケーキドーナツ用油脂組成物を含有するケーキドーナツ用穀粉生地に関する。 The present invention relates to an oil and fat composition for cake donuts that can be kneaded into a cereal flour dough for cake donuts to produce cake donuts with low oil absorption and excellent texture. The present invention also relates to a cereal flour dough for cake donuts that contains the oil and fat composition for cake donuts.
本願においてケーキドーナツとは、パン酵母の発酵力に頼らず、膨張剤を使用して製造したドーナツをいう。一般的にケーキドーナツは、小麦粉や加工澱粉、砂糖、脱脂粉乳、膨張剤などを混合し、そこに水や卵、油脂を加えて生地をつくり、フライしてドーナツを製造する。ケーキドーナツは口溶けがよく、しっとりとした食感が求められ、かつ近年の健康志向の高まりから、吸油量を抑えたケーキドーナツが要望される。しかし、口溶けよく、しっとりとした食感にするためにはドーナツ生地に配合する油脂量を増やす方法が取られ、配合する油脂量が増えるとフライ時にケーキドーナツ生地へフライオイルが染み込みやすくケーキドーナツの吸油量が増加してしまう。反対に、ドーナツ生地に配合する油脂量を減らすことで、ケーキドーナツ生地へのフライオイルの染み込みを減らすことが出来るが、しっとりさに欠け、ぼそぼそとした口溶けの悪いケーキドーナツとなってしまう。したがって、吸油量が少なく、食感に優れたケーキドーナツの提供が望まれている。 In this application, a cake donut refers to a donut made using a leavening agent, without relying on the fermentation power of baker's yeast. Generally, cake donuts are made by mixing wheat flour, processed starch, sugar, skim milk powder, leavening agent, etc., adding water, eggs, and fats and oils to the mixture to make a dough, which is then fried to make a doughnut. Cake donuts are required to have a good melt-in-the-mouth texture and a moist texture, and cake donuts with reduced oil absorption are in demand due to the recent increase in health consciousness. However, in order to make them melt-in-the-mouth and have a moist texture, a method is taken to increase the amount of fats and oils mixed into the doughnut dough, and when the amount of fats and oils mixed is increased, frying oil is more likely to seep into the cake donut dough during frying, and the amount of oil absorbed by the cake donut increases. On the other hand, by reducing the amount of fats and oils mixed into the doughnut dough, the soaking of frying oil into the cake donut dough can be reduced, but the cake donuts will lack moisture and become dry and have poor melt-in-the-mouth texture. Therefore, there is a demand for cake donuts that absorb less oil and have an excellent texture.
ケーキドーナツの改良方法としては、キサンタンガム／グアーガムおよびビタミンＣを所定量含むケーキドーナツ用吸油抑制剤が提案されている（特許文献１）。しかし、吸油量は抑制されるが、口溶けが悪くねちゃついた食感になる。また、油中水型乳化物（マーガリン）と液種生地を使用するケーキドーナツの製造方法について提案されている（特許文献２）が、食感を改良するが吸油抑制効果は得られない。 As a method for improving cake donuts, an oil absorption inhibitor for cake donuts containing a specified amount of xanthan gum/guar gum and vitamin C has been proposed (Patent Document 1). However, although the amount of oil absorption is suppressed, the cake donuts have a sticky texture and do not melt well in the mouth. In addition, a method for producing cake donuts using a water-in-oil emulsion (margarine) and a liquid dough has been proposed (Patent Document 2), but although the texture is improved, the oil absorption suppression effect is not obtained.
以上のように、吸油量が少なく、食感に優れたケーキドーナツが得られる方法は見出されていない。 As described above, no method has been found that can produce cake donuts with low oil absorption and excellent texture.
本発明は、フライ時の吸油量が少なく、食感（口溶け、しっとり感）に優れたケーキドーナツが得られるケーキドーナツ用油脂組成物を提供することを目的とする。 The present invention aims to provide an oil and fat composition for cake donuts that absorbs less oil during frying and produces cake donuts with excellent texture (melts in the mouth, moist).
発明者らは鋭意検討を重ねた結果、食用油脂に対してポリグリセリン縮合リシノレイン酸エステルと水を添加し、油中水型油脂組成物とすることによって上記課題を解決するケーキドーナツ用油脂組成物が得られることを見出し、本発明を完成するに至った。
すなわち、本発明は以下の発明である。
As a result of extensive research, the inventors discovered that an oil-and-fat composition for cake donuts that solves the above-mentioned problems can be obtained by adding a polyglycerol condensed ricinoleic acid ester and water to an edible oil or fat to prepare a water-in-oil type oil-and-fat composition, and thus completed the present invention.
That is, the present invention is as follows.
〔１〕（Ａ）食用油脂中に、（Ｂ）ポリグリセリン縮合リシノレイン酸エステル、（Ｃ）水を含有する油中水型乳化物であって、１０℃における粘度が１００ｍＰａ・ｓ以上、１０００００ｍＰａ・ｓ以下であるケーキドーナツ用油脂組成物。
〔２〕穀粉に、〔１〕のケーキドーナツ用油脂組成物を含有するケーキドーナツ用穀粉生地。
[1] An oil and fat composition for cake donuts, which is a water-in-oil type emulsion containing (A) an edible oil and fat, (B) a polyglycerol condensed ricinoleic acid ester, and (C) water, and has a viscosity at 10°C of 100 mPa·s or more and 100,000 mPa·s or less.
[2] A flour dough for cake donuts, comprising flour and the oil and fat composition for cake donuts of [1].
本発明により、フライ時の吸油量が少なく、食感（口溶け、しっとり感）に優れたケーキドーナツが得られるケーキドーナツ用油脂組成物を提供することができる。 The present invention provides an oil and fat composition for cake donuts that absorbs less oil during frying and produces cake donuts with excellent texture (melts in the mouth, moist).
以下、本発明をさらに詳細に説明する。
［ケーキドーナツ用油脂組成物］
本発明のケーキドーナツ用油脂組成物は、油中水型乳化物であって、（Ａ）食用油脂、（Ｂ）ポリグリセリン縮合リシノレイン酸エステル、（Ｃ）水を含有する油中水型乳化物であって、１０℃における粘度が１００ｍＰａ・ｓ以上、１０００００ｍＰａ・ｓ以下であることを特徴とする。
The present invention will now be described in further detail.
[Oil and fat composition for cake donuts]
The oil and fat composition for cake donuts of the present invention is a water-in-oil type emulsion containing (A) edible oil and fat, (B) a polyglycerol condensed ricinoleic acid ester, and (C) water, and is characterized in that the viscosity at 10°C is 100 mPa·s or more and 100,000 mPa·s or less.
本発明の油脂組成物は、その物性が１０℃の温度において粘度が１００ｍＰａ・ｓ以上、１０００００ｍＰａ・ｓ以下である。粘度の上限値は、好ましくは５００００ｍＰａ・ｓ以下であり、より好ましくは２００００ｍＰａ・ｓ以下であり、更に好ましくは１５０００ｍＰａ・ｓ以下であり、特に好ましくは１００００ｍＰａ・ｓ以下である。粘度の下限値は、好ましくは５００ｍＰａ・ｓ以上である。粘度１０００００ｍＰａ・ｓ以下であれば、油脂組成物は１０℃において流動性を有する状態となる。そのため、ケーキドーナツ生地の製造温度（１０℃）で油脂組成物を投入した際、すばやく均一にケーキドーナツ生地中に分散し効果を発揮する。粘度が１０００００ｍＰａ・ｓより高い場合には、ケーキドーナツ生地中へ油脂組成物への分散が不十分となり効果が得られない。粘度が１００ｍＰａ・ｓより低い場合、ケーキドーナツ生地の物性が低下し、作業性が低下するとともにドーナツの成型不良による歩留まりが低下する。なお、本発明における粘度は、東機産業（株）のＢ型粘度計により測定した。 The oil and fat composition of the present invention has a physical property of a viscosity of 100 mPa·s or more and 100,000 mPa·s or less at a temperature of 10°C. The upper limit of the viscosity is preferably 50,000 mPa·s or less, more preferably 20,000 mPa·s or less, even more preferably 15,000 mPa·s or less, and particularly preferably 10,000 mPa·s or less. The lower limit of the viscosity is preferably 500 mPa·s or more. If the viscosity is 100,000 mPa·s or less, the oil and fat composition will have fluidity at 10°C. Therefore, when the oil and fat composition is added at the manufacturing temperature of the cake donut dough (10°C), it will be quickly and uniformly dispersed in the cake donut dough and will exert its effect. If the viscosity is higher than 100,000 mPa·s, the oil and fat composition will not be sufficiently dispersed in the cake donut dough, and the effect will not be obtained. If the viscosity is lower than 100 mPa·s, the physical properties of the cake doughnut dough will deteriorate, workability will decrease, and the yield will decrease due to poor molding of the doughnuts. Note that the viscosity in this invention was measured using a B-type viscometer manufactured by Toki Sangyo Co., Ltd.
本発明の油脂組成物は、（Ａ）食用油脂、（Ｂ）ポリグリセリン縮合リシノレイン酸エステル、（Ｃ）水を含有する油中水型乳化物である。この組み合わせにすることにより、ケーキドーナツフライ時の生地中での乳化耐性を有することができる。
ケーキドーナツは、生地に配合した油脂もしくは乳化油脂がフライ時に溶解もしくは乳化が破壊されることで、油脂もしくは乳化油脂がケーキドーナツ生地に染み込み、ケーキドーナツ生地中に空洞が生じる。その空洞にフライオイルが侵入することでケーキドーナツの吸油量が増加する。一方、本発明の油脂組成物である油中水型乳化物は、フライ時でもケーキドーナツ生地中で乳化状態を保持するため、生地中の空洞が生じず、ケーキドーナツ生地にフライオイルが侵入しにくくなるため、ケーキドーナツの吸油を抑制することができる。ケーキドーナツはフライ時に生地内部の温度が９０～９５℃に達するため、フライ時間を考慮すると、本発明の油脂組成物は９５℃で１５分間、乳化状態を保持していることが本発明の効果を得るために必要であり、油脂組成物の各成分を単体でケーキドーナツ生地に添加しても効果は得られない。
The oil and fat composition of the present invention is a water-in-oil type emulsion containing (A) an edible oil and fat, (B) a polyglycerol condensed ricinoleic acid ester, and (C) water. By using this combination, it is possible to provide emulsification resistance in the dough when frying cake donuts.
In the case of cake donuts, the fats and oils or emulsified fats and oils blended in the dough are dissolved or the emulsion is destroyed during frying, so that the fats and oils or emulsified fats and oils soak into the cake donut dough, forming cavities in the cake donut dough. The oil absorption of the cake donut increases as the frying oil penetrates into the cavities. On the other hand, the water-in-oil emulsion, which is the fat and oil composition of the present invention, maintains an emulsified state in the cake donut dough even during frying, so that no cavities are formed in the dough, and the frying oil is less likely to penetrate into the cake donut dough, so that the oil absorption of the cake donut can be suppressed. Since the temperature inside the dough of the cake donut reaches 90 to 95°C during frying, in consideration of the frying time, it is necessary for the fat and oil composition of the present invention to maintain an emulsified state at 95°C for 15 minutes in order to obtain the effects of the present invention, and the effects cannot be obtained even if each component of the fat and oil composition is added to the cake donut dough by itself.
（（Ａ）食用油脂）
本発明で使用する（Ａ）食用油脂は、例えば、菜種油、大豆油、ヒマワリ油、綿実油、落花生油、米油、トウモロコシ油、サフラワー油、オリーブ油、ゴマ油、月見草油、およびパーム油、シア油、サル脂、イリッペ脂、ボルネオタロー脂、カカオ脂、ヤシ油、パーム核油等の分別油、ならびに乳脂、牛脂、豚脂、魚油、鯨油等の動物性油脂の分別油、ならびに中鎖脂肪、更には、原料に応じて硬化、分別、エステル交換等の処理を施したものが使用できる。また、これらの油脂を各々単独で、または２種以上を組み合わせて使用することができる。
(A) Edible oils and fats
Examples of the edible fats and oils (A) used in the present invention include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, evening primrose oil, and fractionated oils such as palm oil, shea oil, monkey fat, illipe fat, Borneo tallow fat, cacao butter, coconut oil, palm kernel oil, and fractionated oils of animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as medium-chain fats, and those that have been subjected to treatments such as hardening, fractionation, and interesterification depending on the raw material. These fats and oils can be used alone or in combination of two or more.
本発明の油脂組成物における（Ａ）食用油脂の含有量は、特に制限されないが、好ましくは１０～６５質量％である。その下限値としては、より好ましくは１５質量％以上であり、更に好ましくは２０質量％以上である。（Ａ）食用油脂の含有量の上限値を６５質量％以下とすることにより、本発明に必要な乳化剤および水などを配合することができる。本発明の油脂組成物における食用油脂の含有量が上限値６５質量％以下であるとケーキドーナツ生地に本発明の油脂組成物を配合した際の油脂組成物の乳化が安定に保持され、フライオイルがケーキドーナツ生地に染み込みにくくなり、結果としてケーキドーナツの吸油低下効果が向上する。また、本発明の油脂組成物の食用油脂の含有量が下限値１０質量％以上であると、ケーキドーナツの口溶けが向上する。 The content of edible oil (A) in the oil composition of the present invention is not particularly limited, but is preferably 10 to 65% by mass. The lower limit is more preferably 15% by mass or more, and even more preferably 20% by mass or more. By setting the upper limit of the content of edible oil (A) to 65% by mass or less, it is possible to blend the emulsifier and water necessary for the present invention. When the content of edible oil in the oil composition of the present invention is the upper limit of 65% by mass or less, the emulsification of the oil composition when the oil composition of the present invention is blended into the cake donut dough is stably maintained, and frying oil is less likely to penetrate into the cake donut dough, resulting in an improved effect of reducing the oil absorption of the cake donut. In addition, when the content of edible oil in the oil composition of the present invention is the lower limit of 10% by mass or more, the melt-in-the-mouth texture of the cake donut is improved.
（（Ｂ）ポリグリセリン縮合リシノレイン酸エステル）
本発明に使用するポリグリセリン縮合リシノレイン酸エステルは、ひまし油を原料とするリシノレイン酸を縮合したポリリシノレイン酸をポリグリセリンに結合させた油溶性乳化剤である。親油性が強いことから、油中水型乳化に適している。
((B) Polyglycerol condensed ricinoleic acid ester)
The polyglycerol condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier in which polyricinoleic acid, which is a condensation product of ricinoleic acid made from castor oil, is bound to polyglycerol. It is highly lipophilic, making it suitable for water-in-oil emulsification.
本発明に使用するポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンの平均重合度が２～１６、リシノレイン酸の縮合度が２～１６、ＨＬＢは０．５～５のものが好ましく用いられる。この範囲であれば、優れた乳化性が得られ、加熱しても乳化が壊れない安定な乳化物を得ることができる。
ポリグリセリン縮合リシノレイン酸エステルは、リシノレイン酸を脱水縮合した縮合リシノレイン酸とポリグリセリンとのエステル化により得られるが、実際的には市販品を使用するのが簡便で経済的である。ポリグリセリン縮合リシノレイン酸エステルの市販品としては、阪本薬品工業（株）のＳＹグリスターＣＲ－３１０、ＣＲ－５００、ＣＲ－ＥＤ、ＣＲＳ－７５、太陽化学（株）のサンソフトＮｏ．８１８ＤＧ、８１８ＳＫ、８１８Ｒ、８１８Ｈ、理研ビタミン（株）のポエムＰＲ－１００、ＰＲ－４００等が適宜使用できる。
The polyglycerol condensed ricinoleic acid ester used in the present invention preferably has an average degree of polymerization of polyglycerol of 2 to 16, a degree of condensation of ricinoleic acid of 2 to 16, and an HLB of 0.5 to 5. Within these ranges, excellent emulsifiability can be obtained, and a stable emulsion that does not break down even when heated can be obtained.
Polyglycerol condensed ricinoleic acid esters can be obtained by esterifying condensed ricinoleic acid obtained by dehydration condensation of ricinoleic acid with polyglycerol, but in practice, it is simpler and more economical to use commercially available products. Commercially available polyglycerol condensed ricinoleic acid esters include SY Glystar CR-310, CR-500, CR-ED, and CRS-75 from Sakamoto Yakuhin Kogyo Co., Ltd., Sunsoft No. 818DG, 818SK, 818R, and 818H from Taiyo Kagaku Co., Ltd., and Poem PR-100 and PR-400 from Riken Vitamin Co., Ltd., and the like.
本発明の油脂組成物中におけるポリグリセリン縮合リシノレイン酸エステルの含有量は特に制限されないが、好ましくは０．２～８．０質量％である。下限値として、より好ましくは０．５質量％以上である。一方、上限値として、より好ましくは５．０質量％以下であり、更に好ましくは２．０質量％以下である。０．２質量％以上の場合には、加熱しても乳化が壊れない優れた乳化物を得ることができる。また、８．０質量％以下の場合には乳化剤特有の好ましくない風味を感じることなく、加熱しても乳化が壊れない優れた乳化物を得ることができ、ケーキドーナツの吸油低下効果が向上する。 The content of polyglycerol condensed ricinoleic acid ester in the oil and fat composition of the present invention is not particularly limited, but is preferably 0.2 to 8.0% by mass. The lower limit is more preferably 0.5% by mass or more. On the other hand, the upper limit is more preferably 5.0% by mass or less, and even more preferably 2.0% by mass or less. When the content is 0.2% by mass or more, an excellent emulsion that does not break even when heated can be obtained. Also, when the content is 8.0% by mass or less, an excellent emulsion that does not break even when heated can be obtained without feeling the undesirable flavor specific to the emulsifier, and the oil absorption reducing effect of the cake donut is improved.
（（Ｃ）水）
本発明に使用する水の含有量は特に制限されないが、好ましくは３４～８９質量％である。特に、本発明の油脂組成物に含まれる水がケーキドーナツの口溶けをよくし、しっとりとした食感にするという点で、より好ましくは７０質量％以上である。加熱しても乳化が壊れず、本発明の油脂組成物中の水がフライ後のケーキドーナツ中に存在することで口溶けがよく、しっとりとした食感になる。
((C) Water)
The content of water used in the present invention is not particularly limited, but is preferably 34 to 89% by mass. In particular, the content of water in the oil and fat composition of the present invention is more preferably 70% by mass or more, in that the water in the oil and fat composition of the present invention improves the melting in the mouth of the cake donut and gives it a moist texture. The emulsion is not broken even when heated, and the presence of the water in the oil and fat composition of the present invention in the cake donut after frying gives it a good melting in the mouth and a moist texture.
（その他の成分）
本発明においては、ポリグリセリン縮合リシノレイン酸エステル以外の公知の乳化剤、例えばレシチン、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステルなどを本発明の効果を損ねない程度に併用してもよい。また水溶性成分として砂糖などの糖類、食塩やアミノ酸などの水溶性調味料、醤油が食酢などの液体調味料、ブイヨンなどの動物および植物から抽出したエキス、脱脂粉乳やホエーなどの乳たんぱく類、キサンタンガムなどの増粘多糖類を用いることができる。
(Other ingredients)
In the present invention, known emulsifiers other than polyglycerol condensed ricinoleic acid esters, such as lecithin, glycerol fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, etc., may be used in combination to the extent that they do not impair the effects of the present invention. In addition, as water-soluble components, sugars such as sugar, water-soluble seasonings such as salt and amino acids, liquid seasonings such as soy sauce and vinegar, animal and plant extracts such as bouillon, milk proteins such as skim milk powder and whey, and thickening polysaccharides such as xanthan gum can be used.
本発明の油脂組成物は、食用油脂に乳化剤および必要に応じてその他油溶性分を加熱溶解、混合し、その後水もしくはその他水溶性成分を溶解した水を食用油脂中に投入しながら攪拌、冷却することで得られる。 The oil and fat composition of the present invention is obtained by heating, dissolving and mixing an emulsifier and, if necessary, other oil-soluble components in edible oil and fat, and then stirring and cooling while adding water or water in which other water-soluble components have been dissolved to the edible oil and fat.
［ケーキドーナツ用穀粉生地］
本発明のケーキドーナツ用穀粉生地は、穀粉に、上記のケーキドーナツ用油脂組成物を含有することを特徴とするものである。
[Flour dough for cake donuts]
The cereal flour dough for cake donuts of the present invention is characterized in that the cereal flour contains the above-mentioned oil and fat composition for cake donuts.
穀粉は、特に制限されないが、例えば、小麦粉（強力粉、中力粉、薄力粉）、米粉、とうもろこし粉、馬鈴薯粉、タピオカ粉、甘藷粉などが挙げられる。穀粉１００質量部に対するケーキドーナツ用油脂組成物の含有量は、例えば、１～２０質量部である。ケーキドーナツ用油脂組成物の含有量が１質量部以上の場合には、吸油が少なく、食感に優れたケーキドーナツを得ることができる。また、ケーキドーナツ用油脂組成物の含有量が２０質量部以下の場合には、乳化剤特有の好ましくない風味の影響が小さいため、風味に優れたケーキドーナツを得ることができる。 The flour is not particularly limited, but examples thereof include wheat flour (strong flour, medium-strength flour, weak flour), rice flour, corn flour, potato flour, tapioca flour, sweet potato flour, and the like. The content of the oil and fat composition for cake donuts per 100 parts by mass of the flour is, for example, 1 to 20 parts by mass. When the content of the oil and fat composition for cake donuts is 1 part by mass or more, a cake donut with low oil absorption and excellent texture can be obtained. Also, when the content of the oil and fat composition for cake donuts is 20 parts by mass or less, the influence of the undesirable flavor specific to the emulsifier is small, and therefore a cake donut with excellent flavor can be obtained.
ケーキドーナツ用穀粉生地には、その他の成分として、乳成分、糖類、卵、食塩、酵素、水、乳化剤、香料などを添加することができる。乳成分としては、例えば、牛乳、クリーム、脱脂乳、バターミルク、脱脂粉乳、全脂粉乳、バターミルクパウダー、ホエー蛋白質、カゼイン蛋白質、乳清ミネラル、加糖練乳、無糖練乳、チーズなどが挙げられる。糖類としては、例えば、砂糖、ブドウ糖、果糖、麦芽糖、乳糖、異性化糖、オリゴ糖、水あめ、糖アルコール類などが挙げられる。卵としては、例えば、鶏卵であり、生の全卵、加塩全卵、加塩卵黄、加糖全卵、乾燥全卵、凍結全卵、凍結加糖全卵、酵素処理全卵などが挙げられる。食塩としては、例えば、精製塩、上質塩、内地白塩、原塩、粉砕塩などが挙げられる。酵素としては、例えば、α－アミラーゼ、β－アミラーゼ、γ－アミラーゼ、マルトース生成α－アミラーゼ、キシラナーゼ、ヘミセルラーゼなどが挙げられる。 Other ingredients such as milk components, sugars, eggs, salt, enzymes, water, emulsifiers, and flavors can be added to the flour dough for cake donuts. Examples of milk components include milk, cream, skim milk, buttermilk, skim milk powder, whole milk powder, buttermilk powder, whey protein, casein protein, whey minerals, sweetened condensed milk, unsweetened condensed milk, and cheese. Examples of sugars include sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, starch syrup, and sugar alcohols. Examples of eggs include chicken eggs, and examples of such eggs include raw whole eggs, salted whole eggs, salted egg yolks, sweetened whole eggs, dried whole eggs, frozen whole eggs, frozen sweetened whole eggs, and enzyme-treated whole eggs. Examples of salts include refined salt, high-quality salt, domestic white salt, raw salt, and crushed salt. Examples of enzymes include α-amylase, β-amylase, γ-amylase, maltogenic α-amylase, xylanase, and hemicellulase.
次に実施例をあげて本発明を具体的に説明する。
［油脂組成物の製造］
（実施例１）
表１の配合組成（質量％）で以下の方法により油脂組成物を製造した。油相部として菜種油（融点０℃以下）２３００ｇに、菜種極度硬化油（融点６７℃）１００ｇ、ポリグリセリン縮合リシノイン酸エステル１００ｇを添加し、プロペラ攪拌にて攪拌しながら７０℃に加熱し５分間保持して溶解させたのち、７０℃で１５分間加熱殺菌した水７５００ｇを油相部へ徐々に添加しプロペラ攪拌にて乳化させたのち、リアクテーターを用いて冷却捏和することで本発明の油脂組成物を得た。
Next, the present invention will be described in detail with reference to examples.
[Production of oil and fat composition]
Example 1
An oil and fat composition was produced by the following method with the blending composition (mass%) in Table 1. 100 g of extremely hardened rapeseed oil (melting point 67°C) and 100 g of polyglycerol condensed ricinoic acid ester were added to 2300 g of rapeseed oil (melting point 0°C or less) as an oil phase part, and the mixture was heated to 70°C while stirring with a propeller and held for 5 minutes to dissolve, and then 7500 g of water that had been heat-sterilized at 70°C for 15 minutes was gradually added to the oil phase part and emulsified by propeller stirring, followed by cooling and kneading using a reactor to obtain the oil and fat composition of the present invention.
実施例２～７および比較例１～３は表１に示した配合で、実施例１に準じて油脂組成物を製造した。なお、ハイエルシン酸菜種極度硬化油の融点は６１℃、パームステアリンの融点は５１℃、パーム油の融点は３４℃である。 In Examples 2 to 7 and Comparative Examples 1 to 3, the oil and fat compositions were produced according to Example 1 with the formulations shown in Table 1. The melting point of the high erucic acid rapeseed hardened oil was 61°C, the melting point of the palm stearin was 51°C, and the melting point of the palm oil was 34°C.
〔油脂組成物の加熱後乳化状態評価方法〕
実施例１～７、比較例１～３の油脂組成物を使用して、９５℃で１５分間後の乳化状態（耐熱性）を評価した。すなわち、１００ｍｌビーカーに各油脂組成物を５０ｇ入れ湯煎にて加熱し、９５℃で１５分間加熱した後、１５℃まで冷却を行い、乳化状態を目視により評価した。水の分離が見られないものを良好とし、分離が見られるものを分離と評価した。
[Method for evaluating emulsified state of oil and fat composition after heating]
The oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 3 were used to evaluate the emulsified state (heat resistance) after 15 minutes at 95° C. That is, 50 g of each oil and fat composition was placed in a 100 ml beaker and heated in a hot water bath, heated at 95° C. for 15 minutes, cooled to 15° C., and the emulsified state was evaluated visually. Those in which no separation of water was observed were rated as good, and those in which separation was observed were rated as separated.
［ケーキドーナツの製造］
〔生地製造・フライ〕
薄力粉２４０ｇ、強力粉６０ｇ、砂糖１２０ｇ、食塩３ｇ、脱脂粉乳１５ｇ、ショートニング（日油（株）製：アンビションショート）５０ｇ、ベーキングパウダー１２ｇ、全卵７５ｇ、水１３０ｇをミキサーボウルに投入し、低速２分、中低速２分攪拌し、ケーキドーナツ生地を製造した。ケーキドーナツ生地を３０ｇに分割し、５Ｌのフライ油（パーム油）を入れた電気式フライヤーを用いて１回にドーナツを２つづつ、１８０℃の油で３分間フライした。フライ後、室温にて２０分放冷し袋に入れた。このようにして得られたケーキドーナツをコントロールとし、吸油量評価、食感評価をする際の比較対象品とした。
一方、実施例１～７、比較例１～３を使用したケーキドーナツはショートニング（日油（株）製：アンビションショート）３５ｇ、各油脂組成物１５ｇとし、ショートニングの一部を各油脂組成物で置き換えて使用した。その他はコントロールであるケーキドーナツと同様の方法で製造した。
[Cake donut manufacturing]
[Dough production/frying]
240g of weak flour, 60g of strong flour, 120g of sugar, 3g of salt, 15g of skimmed milk powder, 50g of shortening (NOF Corp.: Ambition Short), 12g of baking powder, 75g of whole egg, and 130g of water were put into a mixer bowl and stirred at low speed for 2 minutes and at medium-low speed for 2 minutes to produce a cake donut dough. The cake donut dough was divided into 30g portions and fried in 180°C oil for 3 minutes using an electric fryer containing 5L of frying oil (palm oil), two donuts at a time. After frying, the donuts were allowed to cool at room temperature for 20 minutes and then put into a bag. The cake donuts thus obtained were used as a control and were used as a comparison product for evaluating the oil absorption amount and the texture.
On the other hand, the cake donuts using Examples 1 to 7 and Comparative Examples 1 to 3 contained 35 g of shortening (Ambition Short, manufactured by NOF Corp.) and 15 g of each oil and fat composition, and part of the shortening was replaced with each oil and fat composition. The rest were produced in the same manner as the cake donuts used as controls.
〔ケーキドーナツの評価〕
評価項目としては、ケーキドーナツの吸油量、口溶け、しっとり感の３つを評価項目として設けた。それぞれの評価項目について、評価方法を下記に記す。
〔吸油量評価方法〕
ケーキドーナツを２０個フライした際のフライヤー中のフライオイルの減少量から吸油量を測定した。
吸油量＝（フライ前フライオイル重量－フライ後フライオイル重量）
コントロールの吸油量を１００とした際の、吸油量が８０未満を「◎」、８０以上～９５未満を「〇」、９５以上～１００未満を「△」、１００以上を「×」として評価した。「◎」、「○」を合格とした。
[Evaluation of cake donuts]
The cake donuts were evaluated in terms of the amount of oil absorbed, melting in the mouth, and moistness. The evaluation method for each evaluation item is described below.
[Oil absorption evaluation method]
The oil absorption was measured from the amount of frying oil lost in the fryer when 20 cake donuts were fried.
Oil absorption = (weight of frying oil before frying - weight of frying oil after frying)
The oil absorption of the control was taken as 100, and the oil absorption of less than 80 was evaluated as "◎", 80 or more but less than 95 as "◯", 95 or more but less than 100 as "△", and 100 or more as "×". "◎" and "◯" were evaluated as pass.
〔口溶け評価方法〕
フライ後、室温で１日保管したのち、ケーキドーナツを食した際の口溶けを１０人のパネラーにて評価した。本願における口溶けとは、ケーキドーナツを摂食した際、口の中でさらっとドーナツがほぐれる状態をいう。コントロールの口溶けを基準とし、口溶けが良好（３点）、コントロールと同等（２点）、口溶けが悪い（咀嚼してもドーナツの細かい塊がほぐれずに口に残る）（１点）として評価した。１０人のパネラーの評価の平均値が２．５点以上である場合を「◎」、平均値が２．０点超であり２．５点未満である場合を「○」、平均値が２．０点以下である場合を「×」とし、「◎」、「○」を合格とした。
[Method for evaluating melting in the mouth]
After frying and storing at room temperature for one day, the melting in the mouth of the cake donuts was evaluated by 10 panelists. In this application, melting in the mouth refers to a state in which the cake donut breaks apart smoothly in the mouth when eaten. Using the melting in the mouth of the control as a standard, melting in the mouth was evaluated as good (3 points), the same as the control (2 points), and bad (fine chunks of the donut do not break apart even when chewed and remain in the mouth) (1 point). When the average value of the evaluations of the 10 panelists was 2.5 points or more, it was marked as "◎", when the average value was more than 2.0 points and less than 2.5 points, it was marked as "◯", and when the average value was 2.0 points or less, it was marked as "×", and "◎" and "◯" were considered to be pass.
〔しっとり感評価方法〕
フライ後１日目のケーキドーナツを食した際のしっとり感を１０人のパネラーにて評価した。本願におけるしっとり感とは、ケーキドーナツを摂食した際、口の中で粉っぽく感じることがない状態をいう。コントロールのしっとり感を基準とし、しっとり感が良好（３点）、コントロールと同等（２点）、しっとり感が劣る（咀嚼してた際、口の中がパサつく）（１点）として評価した。１０人のパネラーの評価の平均値が２．５点以上である場合を「◎」、平均値が２．０点超であり２．５点未満である場合を「○」、平均値が２．０点以下である場合を「×」とし、「◎」、「○」を合格とした。
[Method for evaluating moisturizing feeling]
The moistness of the cake donuts eaten on the first day after frying was evaluated by 10 panelists. In this application, moistness refers to a state in which the cake donut does not feel powdery in the mouth when eaten. The moistness of the control was used as the standard, and the moistness was evaluated as good (3 points), the same as the control (2 points), and poor (the mouth feels dry when chewing) (1 point). The average score of the scores of the 10 panelists was 2.5 points or more, and was evaluated as "◎", the average score of more than 2.0 points and less than 2.5 points was evaluated as "◯", and the average score of 2.0 points or less was evaluated as "×", and "◎" and "◯" were evaluated as passing.
表１を見ると、実施例１～７の油脂組成物は、加熱後の乳化状態（高温下での乳化安定性）に優れるため、フライ時に乳化が壊れることが抑制され、吸油の抑制および食感改良効果が認められる。一方、比較例１～２の油脂組成物では、加熱後の乳化状態が分離（高温下で分離）した状態、あるいは比較例３では油中水型乳化油脂ではない油脂（ショートニング）であるため、フライ時には生地中で乳化状態が維持されていない。そのため、比較例１～３の油脂組成物を練りこんだケーキドーナツ生地は、フライオイルが生地に馴染みやすくなり、フライオイルがケーキドーナツ生地へ染み込み、ケーキドーナツの吸油量を増加している。 As can be seen from Table 1, the oil and fat compositions of Examples 1 to 7 have excellent emulsification after heating (emulsion stability at high temperatures), which prevents the emulsion from breaking during frying, suppressing oil absorption and improving texture. On the other hand, the oil and fat compositions of Comparative Examples 1 and 2 are in a separated emulsified state after heating (separated at high temperatures), and Comparative Example 3 is an oil and fat (shortening) that is not a water-in-oil emulsified oil and fat, so the emulsified state is not maintained in the dough during frying. Therefore, in the cake donut dough kneaded with the oil and fat compositions of Comparative Examples 1 to 3, the frying oil is more easily absorbed into the dough, so the frying oil soaks into the cake donut dough, increasing the oil absorption of the cake donut.
また、実施例１～７の油脂組成物は、高温下で油中水型乳化物の状態を維持していることから、ケーキドーナツ生地の全体に微細な水滴として水分を保持することができる。これにより、口溶けに優れ、しっとりとした食感を実現することができる。 In addition, the oil and fat compositions of Examples 1 to 7 maintain the state of a water-in-oil emulsion even at high temperatures, allowing moisture to be retained as fine droplets throughout the cake donut dough. This allows for excellent melt-in-the-mouth texture and a moist texture.
また、実施例１～７の油脂組成物は、１０℃において粘度が１００ｍＰａ・ｓ以上、１０００００ｍＰａ・ｓ以下であり、ケーキドーナツ生地への分散性に優れており、ケーキドーナツ生地の全体に油脂組成物が分散している。これにより、ケーキドーナツの吸油を抑制する効果や、口溶けに優れ、しっとりとした食感を得る効果を一層高めることができる。 The oil and fat compositions of Examples 1 to 7 have a viscosity of 100 mPa·s or more and 100,000 mPa·s or less at 10°C, and have excellent dispersibility in the cake donut batter, with the oil and fat composition being dispersed throughout the cake donut batter. This further enhances the effect of suppressing oil absorption by the cake donut, and the effect of providing excellent melt-in-the-mouth texture and a moist texture.
実施例に使用した原料を以下に示す。
（乳化剤）
＊「サンソフト８１８Ｈ」（太陽化学（株）製）：ポリグリセリン縮合リシノレイン酸エステル
＊「ポエムＰＲ４００」（理研ビタミン（株）製）：ポリグリセリン縮合リシノレイン酸エステル
＊「エマルジーＭＳ」（理研ビタミン（株）製）：モノグリセリン脂肪酸エステル
＊「リケマールＰＢ－１００」（理研ビタミン（株）製）：プロピレングリコール脂肪酸エステル
＊「日清レシチンＤＸ」（日清オイリオグループ（株）製）：大豆レシチン
＊「サンエース」（三栄源エフ・エフ・アイ（株）製）：キサンタンガム
＊「ＷＰＣ３９２」（Ｆｏｎｔｅｒｒａ Ｌｉｍｉｔｅｄ製）：乳たんぱく
The raw materials used in the examples are shown below.
(emulsifier)
* "Sunsoft 818H" (manufactured by Taiyo Kagaku Co., Ltd.): polyglycerol condensed ricinoleic acid ester * "Poem PR 400" (manufactured by Riken Vitamin Co., Ltd.): polyglycerol condensed ricinoleic acid ester * "Emulgy MS" (manufactured by Riken Vitamin Co., Ltd.): monoglycerol fatty acid ester * "Rikemal PB-100" (manufactured by Riken Vitamin Co., Ltd.): propylene glycol fatty acid ester * "Nissin Lecithin DX" (manufactured by Nisshin Oillio Group Co., Ltd.): soy lecithin * "Sun Ace" (manufactured by San-Ei Gen F.F.I. Co., Ltd.): xanthan gum * "WPC392" (manufactured by Fonterra Limited): milk protein
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| JP2002191288A (en) | 2000-12-28 | 2002-07-09 | Kao Corp | W/o-type emulsified oil-and-fat composition for cake |
| JP2008079507A (en) | 2006-09-26 | 2008-04-10 | Nof Corp | Oil-in-water type emulsified liquid for cake |
| JP2009153477A (en) | 2007-12-27 | 2009-07-16 | Nisshin Oillio Group Ltd | Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same |
| JP2014075997A (en) | 2012-10-10 | 2014-05-01 | Adeka Corp | Emulsified fat composition to be kneaded into fried confectionery |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002191288A (en) | 2000-12-28 | 2002-07-09 | Kao Corp | W/o-type emulsified oil-and-fat composition for cake |
| JP2008079507A (en) | 2006-09-26 | 2008-04-10 | Nof Corp | Oil-in-water type emulsified liquid for cake |
| JP2009153477A (en) | 2007-12-27 | 2009-07-16 | Nisshin Oillio Group Ltd | Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same |
| JP2014075997A (en) | 2012-10-10 | 2014-05-01 | Adeka Corp | Emulsified fat composition to be kneaded into fried confectionery |
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