JPH0347820B2 - - Google Patents
Info
- Publication number
- JPH0347820B2 JPH0347820B2 JP59141513A JP14151384A JPH0347820B2 JP H0347820 B2 JPH0347820 B2 JP H0347820B2 JP 59141513 A JP59141513 A JP 59141513A JP 14151384 A JP14151384 A JP 14151384A JP H0347820 B2 JPH0347820 B2 JP H0347820B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- emulsifier
- lecithin
- foaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 23
- 239000003995 emulsifying agent Substances 0.000 claims description 21
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 15
- 239000000194 fatty acid Substances 0.000 claims description 15
- 229930195729 fatty acid Natural products 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 10
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 229910052740 iodine Inorganic materials 0.000 claims description 8
- 239000011630 iodine Substances 0.000 claims description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 6
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical class CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 2
- 235000011837 pasties Nutrition 0.000 claims 1
- 238000005187 foaming Methods 0.000 description 34
- 235000010445 lecithin Nutrition 0.000 description 13
- 239000000787 lecithin Substances 0.000 description 13
- 229940067606 lecithin Drugs 0.000 description 13
- 229960003656 ricinoleic acid Drugs 0.000 description 10
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 238000004904 shortening Methods 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- 238000005984 hydrogenation reaction Methods 0.000 description 6
- 150000004671 saturated fatty acids Chemical group 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003254 anti-foaming effect Effects 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229940093625 propylene glycol monostearate Drugs 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940066675 ricinoleate Drugs 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
＜産業上の利用分野＞
本発明はスポンジケーキ、バタースポンジケー
キ等各種のケーキ製造時に使用して優れた起泡性
を示す、流動状もしくはペースト状シヨートニン
グの製造法に係わる。
＜従来の技術＞
スポンジケーキ、バタースポンジケーキ等は本
来卵白の起泡力を利用してホイツプさせ、これに
砂糖、小麦粉、水、油脂、香料などを加えて作ら
れるのが一般的であり、この代表的な方法として
とかしバター法が知られている。しかしとかしバ
ター法を用いる場合、加える油脂が消泡性をもつ
ているため起泡の優れたケーキを得るにはかなり
の熟練を要した。
このような欠点を補うため、近年起泡性シヨー
トニングが考案され、全材料を同時にミキシング
するいわゆるオールインワン法が可能となり、そ
れほどの熟練を要さずにケーキの焼成ができるよ
うになつた。これらの起泡性シヨートニングは、
一般に常温で液体の食用油に起泡性を有する乳化
剤として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、ソルビタン脂肪酸エ
ステルなどを添加溶解し、エージングや急冷混練
して得たものである（例えば特開昭53−115855、
特公昭54−39460）。しかるに用いる乳化剤の種類
や量によつて起泡性に差があり、いつそう高い起
泡性を要求される場合には乳化剤総量の多いシヨ
ートニングとしたり、あるいはシヨートニングと
は別に起泡性と称する製品を生地調製時に使用し
なければならなかつた。
＜発明が解決しようとする問題点＞
本発明者らは、起泡性シヨートニングの処方に
ついて研究を重ねてきたが、乳化剤総量を多くす
ることによつて起泡性の改善がはかれるものの、
焼成したケーキに芯を生じたり、乳化剤による好
ましくない風味を感じるなどの問題点があつた。
さらにまたある種の乳化剤処方によるシヨートニ
ングは、経時的に起泡性が低下するなどの欠点を
生じ、起泡安定性を含め製菓性能の優れた処方を
作成する必要があつた。本発明は従つてこれらの
欠点がなく、製菓性能の優れたシヨートニングを
与えようとするものである。
＜問題点を解決するための手段および作用＞
本発明は、常温で液体の食用油、食用乳化剤、
および必要に応じて固形油脂成分とからなる流動
状もしくはペースト状シヨートニングを製造する
に際し、乳化剤として全体重量に対し(1)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、ソルビタン脂肪酸エステルのうちの２
ないし３種を総量10〜35％（重量。以下同様）、
(2)ヨウ素価70以下の水添レシチン、ポリグリセリ
ン縮合リシノレイン酸エステルのうち１ないし２
種を総量0.2〜３％、を併用することを特徴とし
ている。
本発明で用いる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およびソルビ
タン脂肪酸エステルはいずれもシヨートニングに
基本的に起泡性を与える目的で用いられ、それら
の結合脂肪酸は主としてパルミチン酸、ステアリ
リン酸あるいはベヘニン酸から成る飽和脂肪酸で
ある。これらの総量によつて調製されるシヨート
ニングは、流動状からペースト状までになり、一
般にこれらの総量が10％未満では起泡性が乏し
く、10％以上で増量するに従つて起泡性が高まる
ものの30〜35％を超えても効果はそれほど高まら
ず、また増量とともに焼成したケーキに芯を生じ
易く風味も劣つてくる。またこれらの乳化剤を単
独で使用するより２ないし３種を併用した方が起
泡性、起泡安定性において優れている。従つてこ
れらの乳化剤は２ないし３種を併用し、10〜35％
の範囲内で使用することが適当である。
これらの乳化剤に加うるにレシチン、縮合リシ
ノレイン酸エステルのうちの１ないし２種を少量
併用することによつて起泡性が顕著に向上するこ
とがわかつた。すなわち前記の飽和脂肪酸系乳化
剤を増加させるよりもこれらの１ないし２種を同
量増加させた方が起泡性は高まり、相乗効果が認
められた。しかるにレシチンを併用したシヨート
ニングは、保存経時とともに起泡性に変化がみら
れ、保存温度が20〜25℃以上の場合起泡性が低下
した。これらの原因は、レシチンが前記飽和脂肪
酸系乳化剤の結晶化や結晶形に何らかの影響を及
ぼしているものと思われる。本発明者らはレシチ
ンの種類について研究したところ、ヨウ素価70以
下まで水添した水添レシチンを用いることによつ
て、起泡安定性が改善されることを見いだした。
本発明で用いる水添レシチンは、一般に大豆など
植物粗油から得られるリン脂質60％強のいわゆる
ペーストレシチンからアセトン分別などにより夾
雑物を除去したアセトン不溶分95％以上の濃縮レ
シチンを原料とする。濃縮レシチンはヘキサン、
アルコールなどの溶剤下、水添触媒を用いてレシ
チンが分解しない温度、通常100℃以下で容易に
水添できる。濃縮大豆レシチンの場合、ヨウ素価
が通常80〜90あり、レシチンを構成する脂肪酸は
リノール酸とリノレン酸を合わせて60％強である
が、水添によつてこれらが減少し、モノエン酸と
飽和脂肪酸が増加し、さらに水添することによつ
て実質上飽和脂肪酸から成るレシチンが得られ
る。レシチンの水添度合は、いかようにでも変え
ることができるが、本発明においては、ヨウ素価
70以下の水添レシチンを用いる。水添レシチン
は、水添度合が高くなるに従つて油脂への溶解が
しにくくなるが、通常０〜３％、望ましは0.1〜
２％の範囲内で使用する。
本発明で用いるポリグリセリン縮合リシノレイ
ン酸エステルは、起泡性の向上のほかケーキの芯
の発生を防ぐ作用がある。焼成ケーキの芯の発生
理由は、明らかでないものの、生地内部が焼成中
に熱により移動し、固定化される時点で内部不均
質であることから発生する。ケーキの芯は生地の
仕込み型によつても発生しなかつたり発生しやす
かつたりするが、真の原因はわかつていない。発
明者らは、安定的に芯の発生がないシヨートニン
グの処方を各種研究したが、ポリグリセリン縮合
リシノレイン酸エステルを使用することにより解
決することができた。ポリグリセリン縮合リシノ
レイン酸エステルは、ポリゼリセリンと縮合リシ
ノレイン酸とをエステル化したものであり、グリ
セリン、リシノレイン酸の縮合度、エステル化度
等により各種の反応物が得られ、通常は単一物質
でなく混合物である。本発明に用いるポリグリセ
リン縮合リシノレイン酸エステルは、グリセリン
の平均縮合度が３〜５程度の市販製品である。こ
のものは、風味が若干劣るため０〜３％、望まし
くは0.1〜１％の範囲内で使用する。
本発明のシヨートニングは、常温で液体の食用
油に本発明で述べた食用乳化剤および必要に応じ
て固形油脂成分を添加、加熱溶解させたあとボテ
ーター、コンビネーター、オンレーターなどマー
ガリン、シヨートニングの製造に通常用いられて
いる急冷混練機を用いて製造される。
本発明で用いる液体の食用油とは、大豆、なた
ね、米、コーン、綿実、ひまわり、サフラワーな
ど各種の油脂、これらの配合油あるいはこれらを
加工・分別して得た油脂で、常温で液体の油脂で
あればとくに限定するものでない。
本発明でいう固形油脂成分とは上記の油脂の硬
化油、食用ロウ等で、シヨートニングの稠度を調
整するためのものである。本発明のシヨートニン
グに賦香、着色、あるいは多少の水性成分を加え
ることもあり得る。以上のごとく水添レシチン
は、起泡性の向上および起泡安定性の向上に、縮
合リシノレイン酸エステルは、起泡性の向上およ
びケーキの芯の発生防止に効果があることを見い
だした。従つて流動シヨートニングには、これら
の両者を併用することが、広い利用範囲を要求さ
れる製品の場合機能の面から最も望ましい。しか
るに起泡安定性は、シヨートニング製品の低温保
管や早期消費が可能な場合、また芯の発生は、芯
の発生が全く生じないことを確認したケーキ処方
やケーキ型の使用が可能の場合、両者の併用が避
けられるかも知れず、起泡性の向上のみを目的と
してどちらか一方を使用することがあり得る。と
くに乳化剤に起因する風味やコストの上から単独
使用の方が好ましい場合もあり得る。いずれにし
てもシヨートニングの起泡性を高めるには前述の
飽和脂肪酸系乳化剤にこれらのうちの１ないし２
種を併用することによつて本発明の目的を達成す
ることができる。
実施例 １
グリセリンモノステアリン酸エステル２部（重
量。以下同様）、プロピレングリコールモノステ
アリン酸エステル10部、およびソルビタンモノス
テアリン酸エステル１部を菜種油87部に添加溶解
後、桜製作所製オンレーターを用いて急冷混練
し、流動シヨートニングを得た。一方、ヨウ素価
84、アセトン不溶分98％以上の濃縮大豆レシチン
およびこれからつくられた水添度合の異なる水添
レシチンを上記グリセリンモノステアリン酸エス
テルの0.5部の代わりにこれらで同量置きかえ、
流動シヨートニングを得た。これらのシヨートニ
ングを25℃に保管し、調製２日後および１ケ月
後、表−１の処方によりオールインワン法でケン
ウツドミキサー180rpm、５分間ミキシングし、
生地の比重を測定後、調製１ケ月後の流動シヨー
トニングを使つた生地について径16cmのケーキ型
で焼成し、ケーキの高さおよびきめの状態を観察
した。これらの結果を表−２に示す。
<Industrial Field of Application> The present invention relates to a method for producing a fluid or paste-like shotoning that exhibits excellent foaming properties when used in the production of various cakes such as sponge cakes and butter sponge cakes. <Conventional technology> Sponge cakes, butter sponge cakes, etc. are typically made by whipping egg whites using their foaming power and then adding sugar, flour, water, oil, fat, flavoring, etc. The melted butter method is known as a typical method. However, when using the melted butter method, the fats and oils added have anti-foaming properties, so considerable skill is required to obtain a cake with excellent foaming. In order to compensate for these drawbacks, foaming shortening has been devised in recent years, making it possible to mix all the ingredients at the same time, the so-called all-in-one method, and making it possible to bake cakes without much skill. These foaming shotonings are
Generally, it is obtained by adding and dissolving a foaming emulsifier such as glycerin fatty acid ester, propylene glycol fatty acid ester, or sorbitan fatty acid ester to edible oil that is liquid at room temperature, and then aging or rapidly cooling and kneading the mixture (for example, JP-A-53 −115855,
Special Publication Showa 54-39460). However, there are differences in foaming properties depending on the type and amount of emulsifier used, and when very high foaming properties are required, shotoning with a large total amount of emulsifier is used, or products called foaming properties are used separately from shotoning. had to be used during dough preparation. <Problems to be Solved by the Invention> The present inventors have repeatedly studied the formulation of foaming shotoning, and found that although foaming properties can be improved by increasing the total amount of emulsifier,
There were problems such as the formation of a core in the baked cake and an unpleasant flavor caused by the emulsifier.
Furthermore, shotoning using certain emulsifier formulations has drawbacks such as a decrease in foaming properties over time, and it has been necessary to create formulations with excellent confectionery performance including foaming stability. The present invention therefore aims to provide a shoe toning that is free from these drawbacks and has excellent confectionery performance. <Means and effects for solving the problems> The present invention provides an edible oil that is liquid at room temperature, an edible emulsifier,
When producing a fluid or paste-like shotoning consisting of solid oil and fat components as necessary, two of (1) glycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester are used as an emulsifier based on the total weight.
or 3 types in a total amount of 10-35% (by weight, the same applies below),
(2) 1 or 2 of hydrogenated lecithin and polyglycerin condensed ricinoleic acid ester with an iodine value of 70 or less
It is characterized by the combined use of seeds in a total amount of 0.2 to 3%. Glycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester used in the present invention are all used basically for the purpose of imparting foaming properties to shotoning, and their bound fatty acids mainly consist of palmitic acid, stearic acid, or behenic acid. It is a saturated fatty acid. A shotoning prepared with the total amount of these will have a fluid-like to paste-like state, and generally, if the total amount of these is less than 10%, the foaming property will be poor, and as the total amount is increased to 10% or more, the foaming property will increase. Even if the amount exceeds 30 to 35%, the effect will not be much improved, and as the amount increases, the baked cake will tend to have cores and the flavor will deteriorate. In addition, using two or three of these emulsifiers in combination is better in terms of foaming properties and foaming stability than using them alone. Therefore, these emulsifiers are used in combination of 2 or 3, and the concentration is 10 to 35%.
It is appropriate to use it within the range of . It has been found that foaming properties can be significantly improved by using a small amount of one or two of lecithin and condensed ricinoleate in addition to these emulsifiers. That is, rather than increasing the amount of the saturated fatty acid emulsifier, increasing the same amount of one or two of these emulsifiers increased foaming properties, and a synergistic effect was observed. However, in the case of shot toning combined with lecithin, the foaming properties changed over time during storage, and the foaming properties decreased when the storage temperature was 20 to 25°C or higher. The reason for these seems to be that lecithin has some influence on the crystallization and crystal form of the saturated fatty acid emulsifier. The present inventors studied the types of lecithin and found that foaming stability was improved by using hydrogenated lecithin that was hydrogenated to an iodine value of 70 or less.
The hydrogenated lecithin used in the present invention is made from concentrated lecithin with an acetone-insoluble content of 95% or more, which is obtained by removing impurities from so-called paste lecithin, which is generally obtained from soybean or other vegetable crude oil and has a phospholipid content of 60% or more, through acetone fractionation. . Concentrated lecithin is hexane,
Hydrogenation can be easily performed using a hydrogenation catalyst in a solvent such as alcohol at a temperature at which lecithin does not decompose, usually below 100°C. In the case of concentrated soybean lecithin, the iodine value is usually 80 to 90, and the fatty acids that make up lecithin are over 60%, including linoleic acid and linolenic acid, but hydrogenation reduces these and makes them monoenoic acids and saturated By increasing the fatty acid content and further hydrogenating it, a lecithin consisting essentially of saturated fatty acids is obtained. The hydrogenation degree of lecithin can be changed in any way, but in the present invention, the iodine value is
Use hydrogenated lecithin below 70. Hydrogenated lecithin becomes more difficult to dissolve in fats and oils as the degree of hydrogenation increases, but it is usually 0 to 3%, preferably 0.1 to 3%.
Use within the range of 2%. The polyglycerin condensed ricinoleic acid ester used in the present invention not only improves foaming properties but also has the effect of preventing the formation of cake cores. Although the reason for the formation of a core in a baked cake is not clear, it occurs because the inside of the dough moves due to heat during baking and is internally heterogeneous at the time it is fixed. Cake cores may or may not occur depending on the type of dough used, but the true cause is unknown. The inventors have researched various formulations for shot toning that are stable and free from core formation, and were able to solve the problem by using polyglycerin condensed ricinoleic acid ester. Polyglycerin condensed ricinoleic acid ester is an esterification of polygelicerin and condensed ricinoleic acid, and various reactants are obtained depending on the degree of condensation and esterification of glycerin and ricinoleic acid, and it is usually not a single substance. It is a mixture. The polyglycerin condensed ricinoleic acid ester used in the present invention is a commercially available product having an average degree of condensation of glycerin of about 3 to 5. Since this product has a slightly inferior flavor, it is used in a range of 0 to 3%, preferably 0.1 to 1%. The shoot toning of the present invention is produced by adding the edible emulsifier described in the present invention and, if necessary, a solid fat component to an edible oil that is liquid at room temperature, heating and dissolving it, and then using it in a votator, combinator, onlator, etc. to produce margarine and shoot toning. It is manufactured using a commonly used quenching kneader. The liquid edible oil used in the present invention refers to various oils and fats such as soybean, rapeseed, rice, corn, cottonseed, sunflower, and safflower, blended oils of these oils, or oils and fats obtained by processing and separating these oils. There is no particular limitation as long as it is a liquid fat or oil. The solid fat component as used in the present invention refers to the above-mentioned hardened fats and oils, edible wax, etc., and is used to adjust the consistency of shot toning. The shotoning of the present invention may be flavored, colored, or contain some aqueous component. As described above, it has been found that hydrogenated lecithin is effective in improving foaming properties and foaming stability, and condensed ricinoleic acid ester is effective in improving foaming properties and preventing the formation of cake cores. Therefore, in fluid shortening, it is most desirable from the functional point of view to use both of these in combination for products that require a wide range of use. However, foaming stability is affected when the shortening product can be stored at low temperatures and consumed early, and the formation of cores is affected by the use of cake formulations and cake molds that have been confirmed to be completely free of cores. It may be possible to avoid the combination of the two, and it is possible to use one or the other solely for the purpose of improving foaming properties. In particular, it may be preferable to use the emulsifier alone in terms of flavor and cost caused by the emulsifier. In any case, to improve the foaming properties of shotoning, add one or two of these to the saturated fatty acid emulsifier mentioned above.
The object of the present invention can be achieved by using species in combination. Example 1 2 parts of glycerin monostearate (by weight; the same applies hereinafter), 10 parts of propylene glycol monostearate, and 1 part of sorbitan monostearate were added and dissolved in 87 parts of rapeseed oil, and then dissolved using an Onlator manufactured by Sakura Seisakusho. The mixture was rapidly cooled and kneaded to obtain fluidized shortening. On the other hand, iodine value
84, replacing 0.5 part of the above glycerin monostearate with the same amount of concentrated soybean lecithin with an acetone-insoluble content of 98% or more and hydrogenated lecithin with different degrees of hydrogenation made from it,
A fluid shotoning was obtained. These shortenings were stored at 25°C, and two days after preparation and one month later, they were mixed using an all-in-one method using a Kenwood mixer at 180 rpm for 5 minutes according to the recipe shown in Table 1.
After measuring the specific gravity of the dough, the dough made using fluidized shortening after one month of preparation was baked in a cake mold with a diameter of 16 cm, and the height and texture of the cake were observed. These results are shown in Table-2.
【表】【table】
【表】
実施例 ２
実施例１において用いたヨウ素価70の水添レシ
チン（試料Ｄ）およびポリグリセリン縮合リシノ
レイン酸エステル（重合度約３）の量比を変え
て、表−３に示す配合により対照を含めて流動シ
ヨートニングを調製した。これらのシヨートニン
グを25℃に２日保管後、実施例１と同様に製菓テ
ストに供した。結果を表−３に示す。[Table] Example 2 By changing the quantitative ratio of hydrogenated lecithin with an iodine value of 70 (sample D) and polyglycerin condensed ricinoleic acid ester (degree of polymerization of about 3) used in Example 1, the formulations shown in Table 3 were prepared. A fluid shotoning was prepared including a control. After storing these shortenings at 25° C. for 2 days, they were subjected to a confectionery test in the same manner as in Example 1. The results are shown in Table-3.
【表】
＜発明の効果＞
実施例１で示したように飽和脂肪酸系乳化剤に
レシチンを併用することによつて、シヨートニン
グの起泡性が顕著に改善され、レシチンのヨウ素
価が70以下の場合、シヨートニングの起泡安定性
が保たれた。また実施例２で示したように、ポリ
グリセリン縮合リシノレイン酸エステルおよびこ
れと水添レシチンとの併用も起泡性を顕著に改善
し、かつケーキの芯の発生も防止した。
以上の如く、本発明によるシヨートニングは起
泡安定性がよく、かつ製菓性能の優れたものであ
る。[Table] <Effects of the invention> As shown in Example 1, by using lecithin in combination with a saturated fatty acid emulsifier, the foaming properties of shot toning are significantly improved, and when the iodine value of lecithin is 70 or less. , the foaming stability of shotoning was maintained. Furthermore, as shown in Example 2, polyglycerin condensed ricinoleic acid ester and its combination with hydrogenated lecithin also significantly improved foaming properties and also prevented the formation of cake cores. As described above, the shortening according to the present invention has good foaming stability and excellent confectionery performance.
Claims (1)
に応じて固形油脂成分とから成る流動状もしくは
ペースト状のシヨートニングの製造において、乳
化剤として全体重量に対して(1)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、ソルビタン脂肪酸エステルのうちの２ないし
３種を総量10〜35重量％、(2)ヨウ素価70以下の水
添レシチン、ポリグリセリン縮合リシノレイン酸
エステルのうち１ないし２種を総量0.2〜３重量
％、を併用することを特徴とする起泡性シヨート
ニングの製造法。1. In the production of fluid or pasty toning consisting of an edible oil that is liquid at room temperature, an edible emulsifier, and, if necessary, a solid oil or fat component, (1) glycerin fatty acid ester, propylene glycol fatty acid ester, based on the total weight as an emulsifier. , 2 or 3 types of sorbitan fatty acid esters in a total amount of 10 to 35% by weight, (2) hydrogenated lecithin with an iodine value of 70 or less, and 1 or 2 types of polyglycerin condensed ricinoleate esters in a total amount of 0.2 to 3% by weight. A method for producing foamable shotoning characterized by using in combination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59141513A JPS6121049A (en) | 1984-07-10 | 1984-07-10 | Production of whipping shortening |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59141513A JPS6121049A (en) | 1984-07-10 | 1984-07-10 | Production of whipping shortening |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6121049A JPS6121049A (en) | 1986-01-29 |
| JPH0347820B2 true JPH0347820B2 (en) | 1991-07-22 |
Family
ID=15293709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59141513A Granted JPS6121049A (en) | 1984-07-10 | 1984-07-10 | Production of whipping shortening |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6121049A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0740872B2 (en) * | 1986-04-25 | 1995-05-10 | 太陽油脂株式会社 | Water-in-oil type foaming fat composition for cake having fluidity |
| JPH0695906B2 (en) * | 1991-08-07 | 1994-11-30 | 雪印食品株式会社 | Aeration cream and its manufacturing method |
| AU779618B2 (en) | 1999-06-18 | 2005-02-03 | Archer-Daniels-Midland Company | Fluid emulsified shortening composition |
| JP6704203B2 (en) * | 2013-09-30 | 2020-06-03 | 日清オイリオグループ株式会社 | Oil and fat composition for cake and cake containing the oil and fat composition for cake |
| JP6644451B2 (en) * | 2018-11-26 | 2020-02-12 | 日清オイリオグループ株式会社 | Oil composition for cake and cake containing the oil composition for cake |
-
1984
- 1984-07-10 JP JP59141513A patent/JPS6121049A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6121049A (en) | 1986-01-29 |
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