JPH08205758A - Emulsifier preparation for wheat-flour-based confectionery, and production of the preparation - Google Patents
Emulsifier preparation for wheat-flour-based confectionery, and production of the preparationInfo
- Publication number
- JPH08205758A JPH08205758A JP1589795A JP1589795A JPH08205758A JP H08205758 A JPH08205758 A JP H08205758A JP 1589795 A JP1589795 A JP 1589795A JP 1589795 A JP1589795 A JP 1589795A JP H08205758 A JPH08205758 A JP H08205758A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- flour
- emulsifier
- preparation
- confectionery
- 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.)
- Granted
Links
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 39
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 238000002360 preparation method Methods 0.000 title abstract description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 40
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 38
- 229930195729 fatty acid Natural products 0.000 claims abstract description 38
- 239000000194 fatty acid Substances 0.000 claims abstract description 38
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- 239000006185 dispersion Substances 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 31
- 238000009472 formulation Methods 0.000 claims description 26
- 235000013312 flour Nutrition 0.000 claims description 25
- 235000011187 glycerol Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 abstract description 18
- 238000010257 thawing Methods 0.000 abstract description 9
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000013550 pizza Nutrition 0.000 description 24
- 206010039509 Scab Diseases 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000843 powder Substances 0.000 description 7
- 240000002791 Brassica napus Species 0.000 description 6
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 150000004665 fatty acids Chemical class 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 235000012396 frozen pizza Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 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
- 235000015108 pies Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- KKCBUQHMOMHUOY-UHFFFAOYSA-N sodium oxide Chemical compound [O-2].[Na+].[Na+] KKCBUQHMOMHUOY-UHFFFAOYSA-N 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、小麦粉系菓子類用乳化
剤製剤（以下、単に「乳化剤製剤」という）及びその製
造方法に関し、ピザクラスト、中華饅頭などの小麦粉系
菓子類を製造するにあたり添加される乳化剤製剤、及び
その製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsifier formulation for flour-based confectionery (hereinafter simply referred to as "emulsifier formulation") and a method for producing the same, which is added in producing flour-based confectionery such as pizza crust and Chinese steamed bun. The present invention relates to an emulsifier formulation and a method for producing the same.
【０００２】[0002]
【従来の技術】食品用乳化剤は油脂等の素材に対し、そ
の分散性や湿潤性を向上させたり、脂質やデンプン、タ
ンパク質等と相互的に作用を及ぼして効果が発揮される
など、小麦粉系製品の生地改良効果のあることが知られ
ている。すなわち、前記乳化剤によって生地製造時の機
械耐性を向上させ、最終製品の体積を増大させたり、柔
らかくて、きめが好ましく、食感の良い製品を作ること
ができる。また、前記乳化剤により老化が防止され、新
鮮さを長く保つことも知られている。2. Description of the Related Art Food emulsifiers are wheat flour type emulsifiers that are effective in improving the dispersibility and wettability of materials such as fats and oils and interacting with lipids, starch, proteins, etc. It is known to have a dough improving effect on products. That is, the emulsifier can improve the mechanical resistance during the production of the dough, increase the volume of the final product, or can make a product that is soft and has a good texture and a good texture. It is also known that the emulsifier prevents aging and keeps freshness for a long time.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来よ
り使用される乳化剤は、 その機能を充分に発現させるために、予め加温して水
や油脂に分散または溶解させて使用されているので、そ
の取扱い上、非常に手間がかかるものとなっていた。However, the emulsifiers conventionally used are used by being heated in advance and dispersed or dissolved in water or fats and oils in order to sufficiently exhibit their functions. It was very troublesome to handle.
【０００４】また、効果の面においてもまだ充分なも
のではなかった（比容積及び硬さに対する品質改良効果
が不充分であった）。In addition, the effect was not yet sufficient (the effect of quality improvement on specific volume and hardness was insufficient).
【０００５】更に、例えば洋菓子系のピザクラストの
場合では、ピザの生地を一度焼成し、冷却後冷凍保存
し、食べる時に再度オーブンで焼成したりあるいは電子
レンジで解凍しているが、その再焼成時あるいは解凍時
に体積が著しく減少し、また、硬さが増加するといった
問題があった。また、ピザクラストがベタつくという問
題も発生した。和菓子系の饅頭（中華饅頭も含む）の場
合には、一度蒸し上げたものを冷却して冷凍し、食べる
時に再度蒸し器あるいは電子レンジで解凍しているが、
その再蒸し時あるいは解凍時において表面にシワができ
たり硬くなるなどの問題が起こった。Further, for example, in the case of Western confectionery type pizza crust, the dough of the pizza is once baked, then cooled and stored in a frozen state, then baked again in the oven or thawed in the microwave when eating. Alternatively, there is a problem that the volume is significantly reduced during thawing and the hardness is increased. There was also the problem of sticky pizza crust. In the case of Japanese sweets buns (including Chinese buns), steamed ones are cooled and frozen and then thawed again in a steamer or microwave oven when eaten.
During re-steaming or thawing, problems such as wrinkles on the surface and hardening occurred.
【０００６】［発明の目的］本発明は、このような従来
の問題点に着目してなされたものであり、その目的は、
取扱いが容易であり、小麦粉系菓子類の品質改良効果を
有し、しかも、小麦粉系菓子類の再焼成時、解凍時ある
いは再蒸し時に生じる問題点を克服できる生地改良効果
を有する乳化剤製剤、及びその製造方法を提供するとこ
ろにある。[Object of the Invention] The present invention has been made by paying attention to such conventional problems, and the object thereof is to:
It is easy to handle, has the effect of improving the quality of flour-based confectionery, and further, when rebaking the flour-based confectionery, an emulsifier formulation having a dough improving effect that can overcome the problems that occur during thawing or re-steaming, and A method of manufacturing the same is provided.
【０００７】[0007]
【課題を解決するための手段】すなわち、本発明の小麦
粉系菓子類用乳化剤製剤は、 （Ａ）ＨＬＢ５以上のショ糖脂肪酸エステル （Ｂ）グリセリン脂肪酸モノエステル、グリセリン脂肪
酸有機酸モノエステルおよびソルビタン脂肪酸エステル
からなる群より選ばれた少なくとも１種 （Ｃ）糖類化合物 を含有するｐＨ９以下の水溶液または水分散液を噴霧乾
燥して得られたものである。[Means for Solving the Problems] That is, the emulsifier preparation for flour-based confectionery of the present invention comprises (A) sucrose fatty acid ester having an HLB of 5 or more (B) glycerin fatty acid monoester, glycerin fatty acid organic acid monoester and sorbitan fatty acid It is obtained by spray drying an aqueous solution or an aqueous dispersion having a pH of 9 or less and containing at least one (C) saccharide compound selected from the group consisting of esters.
【０００８】また、本発明の乳化剤製剤の製造方法は、
上記した（Ａ）〜（Ｃ）成分を水に溶解あるいは分散し
てｐＨを９以下に調整したのち、この水溶液あるいは水
分散液を噴霧乾燥することを特徴とする方法である。The method for producing the emulsifier formulation of the present invention is
The method is characterized in that the components (A) to (C) described above are dissolved or dispersed in water to adjust the pH to 9 or less, and then this aqueous solution or aqueous dispersion is spray-dried.
【０００９】［手段を構成する要件］（Ａ）成分 ショ糖脂肪酸エステルはＨＬＢが５以上のものが用いら
れ、これを構成する脂肪酸が炭素数１２〜２２の飽和又
は不飽和脂肪酸の１種又は２種以上の混合物からなるも
のが好適に用いられる。[Requirements Constituting Means] As the sucrose fatty acid ester of the component (A) , one having an HLB of 5 or more is used, and the fatty acid constituting this is one of saturated or unsaturated fatty acids having 12 to 22 carbon atoms or The thing which consists of a mixture of 2 or more types is used suitably.
【００１０】上記脂肪酸の具体例としては、ラウリン
酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラ
キジン酸、ベヘン酸などが挙げられる。Specific examples of the above fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid.
【００１１】ショ糖脂肪酸エステルのＨＬＢが５未満で
は小麦粉系製品の体積向上効果は小さくなり、また硬さ
の改善効果（柔らかさの向上効果）も小さい。When the HLB of the sucrose fatty acid ester is less than 5, the effect of improving the volume of the flour-based product is small and the effect of improving the hardness (the effect of improving the softness) is small.
【００１２】前記ＨＬＢの上限には特に限定はないが１
８以下であることが吸湿防止という点で好ましい。な
お、ＨＬＢの好ましい範囲は１０〜１６である。The upper limit of HLB is not particularly limited, but 1
It is preferably 8 or less from the viewpoint of preventing moisture absorption. The preferred range of HLB is 10-16.
【００１３】（Ｂ）成分 グリセリン脂肪酸モノエステルは、牛脂や綿実油などの
天然油脂から得られる蒸留又は未蒸留のグリセリン脂肪
酸モノエステルが好適に使用され、脂肪酸の炭素数が１
２〜２２の飽和又は不飽和脂肪酸からなるものが好適に
使用される。As the component (B) glycerin fatty acid monoester, distilled or undistilled glycerin fatty acid monoester obtained from natural fats and oils such as beef tallow and cottonseed oil is preferably used, and the fatty acid has 1 carbon atom.
Those composed of 2 to 22 saturated or unsaturated fatty acids are preferably used.
【００１４】また、前記グリセリン脂肪酸モノエステル
の有機酸エステル、例えばクエン酸、コハク酸、酢酸、
ジアセチル酒石酸、乳酸などのグリセリン脂肪酸有機酸
モノエステルが用いられる。In addition, organic acid esters of the glycerin fatty acid monoester, such as citric acid, succinic acid, acetic acid,
Glycerin fatty acid organic acid monoesters such as diacetyl tartaric acid and lactic acid are used.
【００１５】ソルビタン脂肪酸エステルは、これを構成
する脂肪酸が炭素数１２〜２２の飽和又は不飽和脂肪酸
からなるものが好適に用いられる。As the sorbitan fatty acid ester, those in which the fatty acid constituting the sorbitan fatty acid ester is a saturated or unsaturated fatty acid having 12 to 22 carbon atoms are preferably used.
【００１６】グリセリン脂肪酸モノエステル、グリセリ
ン脂肪酸有機酸モノエステル、ソルビタン脂肪酸エステ
ルにおける脂肪酸の具体例は、（Ａ）成分のところで挙
げたものと同じものが挙げられる。Specific examples of the fatty acid in the glycerin fatty acid monoester, the glycerin fatty acid organic acid monoester, and the sorbitan fatty acid ester are the same as those listed for the component (A).
【００１７】グリセリン脂肪酸モノエステル、グリセリ
ン脂肪酸有機酸モノエステル、ソルビタン脂肪酸エステ
ルは、それぞれ１種を単独で使用してもよいし、２種以
上を併用してもよい。また、グリセリン脂肪酸モノエス
テルの１種または複数種、グリセリン脂肪酸有機酸モノ
エステルの１種または複数種、及びソルビタン脂肪酸エ
ステルの１種または複数種を併用することもできる。The glycerin fatty acid monoester, the glycerin fatty acid organic acid monoester and the sorbitan fatty acid ester may be used alone or in combination of two or more kinds. Further, one or more kinds of glycerin fatty acid monoester, one or more kinds of glycerin fatty acid organic acid monoester, and one or more kinds of sorbitan fatty acid ester can be used in combination.
【００１８】（Ｃ）成分 糖類化合物としては、果糖、ブドウ糖等の単糖類、ショ
糖、乳糖などの二糖、デキストリン等の多糖類、ソルビ
ット、マルビットなどの糖アルコールを用いることがで
きる。糖類化合物は、１種を単独で用いてもよいし、２
種以上の混合物として用いてもよい。As the component (C) saccharide compound, monosaccharides such as fructose and glucose, disaccharides such as sucrose and lactose, polysaccharides such as dextrin, and sugar alcohols such as sorbit and marbit can be used. The saccharide compounds may be used alone or in combination of 2
You may use it as a mixture of 2 or more types.
【００１９】（Ａ）成分、（Ｂ）成分、（Ｃ）成分の配
合割合としては特に限定はないが、 （Ａ）：（Ｂ）：（Ｃ）＝（０．５〜９０）：（０．５
〜９０）：（５〜９５） とするのが好ましい（数値は全て重量％）。The mixing ratio of the components (A), (B), and (C) is not particularly limited, but (A) :( B) :( C) = (0.5 to 90) :( 0 .5
~ 90): (5 to 95) is preferable (all numerical values are% by weight).
【００２０】これら（Ａ）〜（Ｃ）成分は配合に際し、
水に溶解または分散させて水溶液または水分散液とす
る。この時、前記水溶液または水分散液のｐＨは、アル
カリによってエステルが分解するので好ましくない、と
いう理由で９以下であることが必要である。These components (A) to (C) are added when blended.
It is dissolved or dispersed in water to give an aqueous solution or dispersion. At this time, the pH of the aqueous solution or aqueous dispersion needs to be 9 or less because it is not preferable because the ester is decomposed by the alkali.
【００２１】また、（Ｂ）成分としてグリセリン脂肪酸
有機酸モノエステルを選択した場合はｐＨが低下するの
で、水酸化ナトリウム、水酸化カリウム、水酸化マグネ
シウム等のアルカリを用いてｐＨを４以上に調整するこ
とが望ましい。ｐＨ４未満では共存するショ糖脂肪酸エ
ステルが酸により凝集することがある。このようにｐＨ
を調整することにより、グリセリン脂肪酸有機酸モノエ
ステル（一部、塩となる）及びショ糖脂肪酸エステルの
安定性が向上し、生地改良効果も向上される。前記した
如くｐＨが調整された水溶液または水分散液は噴霧乾燥
によって粉末状又は顆粒状に製剤化される。なお、噴霧
乾燥は従来公知の方法により行なえばよい。Further, when glycerin fatty acid organic acid monoester is selected as the component (B), the pH is lowered, so the pH is adjusted to 4 or more by using an alkali such as sodium hydroxide, potassium hydroxide or magnesium hydroxide. It is desirable to do. If the pH is less than 4, coexisting sucrose fatty acid ester may be aggregated by the acid. Thus pH
By adjusting, the stability of glycerin fatty acid organic acid monoester (partly serving as a salt) and sucrose fatty acid ester is improved, and the dough improving effect is also improved. The aqueous solution or aqueous dispersion whose pH has been adjusted as described above is formulated into powder or granules by spray drying. The spray drying may be performed by a conventionally known method.
【００２２】本発明の乳化剤製剤の小麦粉系製品への添
加量は、ベースとする小麦粉に対し、通常０．１〜５．
０重量％（以下、単に「％」という）使用される。０．
１％未満では効果が不充分であり、５％を超えるとそれ
以上の効果の向上はなく、経済的に不利となる。The amount of the emulsifier formulation of the present invention to be added to the flour-based product is usually 0.1-5.
0% by weight (hereinafter, simply referred to as "%") is used. 0.
If it is less than 1%, the effect is insufficient, and if it exceeds 5%, the effect is not further improved, which is economically disadvantageous.
【００２３】小麦粉系菓子類としては、洋菓子系とし
て、スポンジケーキやバターケーキ、シュー菓子類、パ
イ類やタルト、ビスケット、クッキー類、ピザやクレー
プなどの料理菓子、スナック類などがある。和菓子系と
しては、あんまん、肉まんなどの中華饅頭、蒸し饅頭、
蒸し羊羮、蒸しカステラ類、どら焼、今川焼き、お好み
焼、たこ焼などの焼きもの類などがある。As the flour-based confectionery, there are sponge cakes, butter cakes, choux confectionery, pies, tarts, biscuits, cookies, cooking confectionery such as pizza and crepes, and snacks as Western confectionery. As for Japanese sweets, Chinese buns such as bean paste, meat buns, steamed buns,
They include steamed yokan, steamed castella, dorayaki, imagawayaki, okonomiyaki, and takoyaki.
【００２４】[0024]
【作用】本発明の乳化剤製剤は、上記（Ａ）〜（Ｃ）成
分を含有する水溶液または水分散液を噴霧乾燥して粉末
状または顆粒状に製剤化したものであり、単に粉体混合
しただけのものとは違って優れた効果を発揮する。すな
わち前記乳化剤製剤は、小麦粉系製品の体積を増加さ
せ、柔らかさを向上させ、内相や食感を改善させ、また
老化を防止するといった品質改良効果を有している。The emulsifier formulation of the present invention is prepared by spray-drying an aqueous solution or an aqueous dispersion containing the above-mentioned components (A) to (C) to prepare a powder or granule, which is simply powder-mixed. It has an excellent effect, unlike the ones that do nothing. That is, the emulsifier formulation has a quality improving effect such as increasing the volume of the flour-based product, improving softness, improving the internal phase and texture, and preventing aging.
【００２５】また、小麦粉系製品の再焼成時、解凍時あ
るいは再蒸し時に生じる体積の減少、硬さの増加、表面
のシワ入りを防止するといった生地改良効果を有してい
る。例えば、冷凍ピザクラストについては、これを電子
レンジで解凍する場合、ベタつくなどの問題があり、こ
の対策として予めピザクラストにコーンフラワーや米粉
を添加しておく方法があるが、これらを添加すると解凍
後のピザクラストのボリュームが出にくくなる。しか
し、本発明の乳化剤製剤を添加するとベタつきの問題と
ボリューム減少の問題の双方が同時に改善される。Further, it has a dough improving effect such as a decrease in volume, an increase in hardness, and a prevention of wrinkles on the surface, which occur during re-baking, thawing or re-steaming of flour-based products. For example, for frozen pizza crust, when thawing it in the microwave, there is a problem such as stickiness, there is a method of adding corn flour and rice flour to the pizza crust in advance as a countermeasure, but if these are added, The volume of pizza crust is hard to come out. However, when the emulsifier formulation of the present invention is added, both the stickiness problem and the volume reduction problem are solved at the same time.
【００２６】また、前記乳化剤製剤は、粉末状または顆
粒状であっても冷水に容易に分散、溶解するので、従来
の乳化剤のように加温して水に分散または溶解させる必
要がなく、小麦粉との粉体混合でも充分にその機能を発
現することができるものであり、取扱いが容易である。Further, the emulsifier formulation is easily dispersed and dissolved in cold water even if it is in the form of powder or granules, so it is not necessary to heat and disperse or dissolve it in water as in conventional emulsifiers. It is possible to sufficiently exhibit its function even by mixing the powder with and, and it is easy to handle.
【００２７】なお、この粉末又は顆粒状の製剤を予め水
に溶解、分散させたものを使用することもできる。It is also possible to use the powdery or granular preparation previously dissolved and dispersed in water.
【００２８】[0028]
【発明の効果】本発明によれば、取扱いが容易であり、
小麦粉系菓子類の品質改良効果を有し、しかも、小麦粉
系菓子類の再焼成時、解凍時あるいは再蒸し時に生じる
問題点を克服できる生地改良効果を有する乳化剤製剤を
提供することができた。According to the present invention, handling is easy,
It has been possible to provide an emulsifier formulation having an effect of improving the quality of flour-based confectionery and also having a dough-improving effect capable of overcoming the problems occurring during rebaking, thawing or re-steaming of flour-based confectionery.
【００２９】[0029]
【実施例】ピザクラストの製造試験（実施例１、２および比較例
１、２） （実施例１）下記［表１］に示した（Ａ）〜（Ｃ）成分
を同表に示した配合割合で水６５部に加温分散、溶解さ
せ、水溶液のｐＨを水酸化ナトリウムによってｐＨ６に
調整した。Example: Pizza crust production test (Examples 1 and 2 and Comparative Example)
1, 2) (Example 1) The components (A) to (C) shown in the following [Table 1] were heated and dispersed and dissolved in 65 parts of water at a mixing ratio shown in the same table to adjust the pH of the aqueous solution to water. The pH was adjusted to 6 with sodium oxide.
【００３０】その後、１５０℃で噴霧乾燥させることに
より粉末製剤化を行った。粉末製剤化は、前記処方のｐ
Ｈ調整後の乳化剤製剤水溶液を、回転円板（具体的には
アトマイザー）上に落下させ、霧化させることにより行
った。アトマイザーの回転数は約１０，０００ｒｐｍで
あり、１５０℃の熱風を水溶液と同方向から乾燥機内に
供給した。以上のようにして本発明の乳化剤製剤を得
た。Then, powder formulation was carried out by spray drying at 150 ° C. Powder formulation is based on p
The emulsifier formulation aqueous solution after H adjustment was dropped on a rotating disc (specifically, atomizer) and atomized. The atomizer was rotated at about 10,000 rpm, and hot air at 150 ° C. was supplied into the dryer from the same direction as the aqueous solution. The emulsifier formulation of the present invention was obtained as described above.
【００３１】この乳化剤製剤を下記［表２］の配合組成
の生地成分に添加し、下記［表３］の製法に従ってピザ
クラストを製造した。乳化剤製剤は強力粉１００部に対
して２．０部混入した。This emulsifier formulation was added to the dough ingredients having the composition shown in Table 2 below to prepare a pizza crust according to the method shown in Table 3 below. The emulsifier formulation was mixed in 2.0 parts with respect to 100 parts of strong flour.
【００３２】[0032]
【表１】 [Table 1]
【００３３】[0033]
【表２】 [Table 2]
【００３４】[0034]
【表３】 [Table 3]
【００３５】（比較例１）乳化剤製剤を添加しなかった
以外は実施例１と同様にしてピザクラストを製造した。(Comparative Example 1) A pizza crust was produced in the same manner as in Example 1 except that the emulsifier formulation was not added.
【００３６】（比較例２）上記［表１］に示した（Ａ）
〜（Ｃ）成分を同表に示した配合割合で混合し、水への
溶解、ｐＨ調整、噴霧乾燥など一切行なわずに、強力粉
１００部に対して２．０部の割合で混入し、実施例１と
同様にしてピザクラストを製造した。(Comparative Example 2) (A) shown in Table 1 above.
The components (C) are mixed in the mixing ratios shown in the same table, and mixed at a ratio of 2.0 parts with respect to 100 parts of strong flour without any dissolution in water, pH adjustment, spray drying, etc. A pizza crust was produced in the same manner as in Example 1.
【００３７】（実施例２）下記［表４］に示した（Ａ）
〜（Ｃ）成分を同表に示した配合割合で水６５部に加温
分散、溶解させ、以下実施例１と同様にして乳化剤製剤
を得た。その後、実施例１と同様にしてピザクラストを
製造した。乳化剤製剤は強力粉１００部に対して２．０
部混入した。Example 2 (A) shown in Table 4 below.
The components (C) to (C) were heated and dispersed in 65 parts of water in the mixing ratios shown in the same table, and dissolved, to give an emulsifier formulation in the same manner as in Example 1 below. Then, a pizza crust was produced in the same manner as in Example 1. Emulsifier formulation is 2.0 for 100 parts of strong flour
Mixed.
【００３８】[0038]
【表４】 [Table 4]
【００３９】実施例１、２および比較例１、２で得られ
たピザクラストに関し、その冷凍前と、冷凍させて再焼
成した後の比容積（ｍｌ／ｇ）および硬さ（ｇ／ｃ
ｍ２）を下記測定手順に従って各々比較した。結果を下
記［表５］に示す。Regarding the pizza crusts obtained in Examples 1 and 2 and Comparative Examples 1 and 2, the specific volume (ml / g) and the hardness (g / c) before freezing and after freezing and re-baking.
m 2 ) was compared according to the following measurement procedure. The results are shown in [Table 5] below.
【００４０】ピザクラストの比容積（ｍｌ／ｇ）の測定 比容積は、ピザクラスト体積をナタネ法によって測定す
ることにより求めた。以下、ナタネ法について説明す
る。まず、所定容器にナタネを充填し、その体積をメス
シリンダにて測定する。次に、焼いて膨らんだピザクラ
ストを前記容器に入れ、残った空間にナタネを充填す
る。そのナタネの体積と、先程のナタネのみの体積から
これを差し引き、ピザクラストの体積とする。ピザクラ
ストの比容積は、ピザクラストの体積／ピザクラストの
重量（ｍｌ／ｇ）なる式より算出する。 Measurement of specific volume (ml / g) of pizza crust The specific volume was determined by measuring the volume of pizza crust by the rapeseed method. The rapeseed method will be described below. First, a predetermined container is filled with rapeseed and its volume is measured with a graduated cylinder. Next, the baked and inflated pizza crust is placed in the container, and the remaining space is filled with rapeseed. The volume of the rapeseed and the volume of the rapeseed just before are subtracted to obtain the volume of the pizza crust. The specific volume of pizza crust is calculated by the formula: volume of pizza crust / weight of pizza crust (ml / g).
【００４１】ピザクラストの硬さ（ｇ／ｃｍ２）の測定 ５×５×４ｃｍの試験片を作成し、これをレオメーター
により２０秒圧縮した時の硬度によりピザクラストの硬
さ（ｇ／ｃｍ２）を求めた。なお、圧縮速度は２ｃｍ／
ｍｉｎである。 Measurement of hardness (g / cm 2) of pizza crust A 5 × 5 × 4 cm test piece was prepared, and the hardness of the pizza crust (g / cm 2 ) was determined by the hardness when compressed with a rheometer for 20 seconds. I asked. The compression speed is 2 cm /
It is min.
【００４２】[0042]
【表５】 [Table 5]
【００４３】また、再焼成後におけるピザクラストの状
態に関する官能テストを行なった。結果を［表６］に示
す。A sensory test was conducted on the state of the pizza crust after rebaking. The results are shown in [Table 6].
【００４４】[0044]
【表６】 [Table 6]
【００４５】本発明による乳化剤製剤を添加すると、無
添加時あるいは比較例２に示す乳化剤を使用した場合に
比して、比容積が大きくなり、硬さも柔らかくなる。When the emulsifier formulation according to the present invention is added, the specific volume becomes larger and the hardness becomes softer than when no emulsifier is used or when the emulsifier shown in Comparative Example 2 is used.
【００４６】また、冷凍前後における変化が少ないこと
から、冷、解凍時におけるピザの収縮や老化を抑制して
いることがわかる。Further, since there is little change before and after freezing, it can be seen that the shrinkage and aging of pizza during cooling and thawing are suppressed.
【００４７】中華饅頭の製造試験（実施例３、４および
比較例３〜５） （実施例３）実施例１と同じ方法で得た乳化剤製剤を、
下記［表７］の配合組成の生地成分に添加し、下記［表
８］の製法に従って中華饅頭を製造した。乳化剤製剤は
小麦粉１００部（強力粉５０部＋薄力粉５０部）に対し
て２．０部を粉体混合して用いた。 Production test of Chinese steamed bun (Examples 3, 4 and
Comparative Examples 3 to 5 (Example 3) The emulsifier preparation obtained by the same method as in Example 1 was used.
It was added to the dough component having the composition shown in [Table 7] below, and Chinese buns were produced according to the production method shown in [Table 8] below. The emulsifier formulation was used by mixing 2.0 parts of powder with 100 parts of wheat flour (50 parts of strong flour + 50 parts of soft flour).
【００４８】[0048]
【表７】 [Table 7]
【００４９】[0049]
【表８】 [Table 8]
【００５０】（実施例４）実施例２と同じ方法で得た乳
化剤製剤を用いたという以外は、実施例３と同じ方法で
中華饅頭を製造した。Example 4 Chinese buns were produced in the same manner as in Example 3, except that the emulsifier formulation obtained in the same manner as in Example 2 was used.
【００５１】（比較例３）乳化剤製剤を添加しなかった
以外は実施例３と同じ方法で中華饅頭を製造した。Comparative Example 3 Chinese buns were produced in the same manner as in Example 3 except that the emulsifier formulation was not added.
【００５２】（比較例４）比較例２と同じように、前記
［表１］に示した（Ａ）〜（Ｃ）成分を同表に示した配
合割合で粉体混合し、水への溶解、ｐＨ調整、噴霧乾燥
など一切行わなずに、強力粉１００部に対して２．０部
の割合で混入し、実施例３と同じ方法で中華饅頭を製造
した。(Comparative Example 4) In the same manner as in Comparative Example 2, the components (A) to (C) shown in [Table 1] were powder-mixed at the compounding ratio shown in the same table and dissolved in water. The mixture was mixed at a ratio of 2.0 parts with respect to 100 parts of strong flour without any pH adjustment or spray drying, and Chinese buns were produced in the same manner as in Example 3.
【００５３】（比較例５）乳化剤としてステアリン酸モ
ノグリセリド（単独）を小麦粉１００部に対して０．４
部添加し、実施例３と同じ方法で中華饅頭を製造した。Comparative Example 5 Stearic acid monoglyceride (alone) was used as an emulsifier in an amount of 0.4 with respect to 100 parts of wheat flour.
Then, Chinese buns were produced in the same manner as in Example 3.
【００５４】実施例３、４および比較例３、４で得られ
た中華饅頭に関し、その冷凍前と、冷凍させて再蒸しし
た後の比容積（ｍｌ／ｇ）および硬さ（ｇ／ｃ
ｍ２）を、上記した測定手順に準じて各々比較した。結
果を下記［表９］に示す。Regarding the Chinese buns obtained in Examples 3 and 4 and Comparative Examples 3 and 4, the specific volume (ml / g) and hardness (g / c) before freezing and after freezing and re-steaming
m 2 ) was compared with each other according to the above measurement procedure. The results are shown in [Table 9] below.
【００５５】[0055]
【表９】 [Table 9]
【００５６】また、再蒸し後における中華饅頭の状態に
関する官能テストを行なった。結果を下記［表１０］に
示す。A sensory test was conducted on the state of Chinese buns after re-steaming. The results are shown in [Table 10] below.
【００５７】[0057]
【表１０】 [Table 10]
【００５８】本発明の乳化剤製剤を添加すると、無添加
の場合や比較例４に示すような乳化剤を用いた場合に比
べると、比容積が大きくなり、柔らかさも向上する。When the emulsifier formulation of the present invention is added, the specific volume is increased and the softness is improved as compared with the case where no emulsifier is added or the case where the emulsifier as shown in Comparative Example 4 is used.
【００５９】また、冷凍前後における変化が少ないこと
から、冷、解凍時における中華饅頭の収縮や老化を抑制
していることがわかる。Further, since there is little change before and after freezing, it is understood that the shrinkage and aging of Chinese buns during cooling and thawing are suppressed.
Claims (2)
ル （Ｂ）グリセリン脂肪酸モノエステル、グリセリン脂肪
酸有機酸モノエステルおよびソルビタン脂肪酸エステル
からなる群より選ばれた少なくとも１種 （Ｃ）糖類化合物 を含有するｐＨ９以下の水溶液または水分散液を噴霧乾
燥して得られる小麦粉系菓子類用乳化剤製剤。1. A sucrose fatty acid ester having an HLB of 5 or more (B) containing at least one saccharide compound (C) selected from the group consisting of glycerin fatty acid monoester, glycerin fatty acid organic acid monoester and sorbitan fatty acid ester. A flour-based emulsifier for confectionery obtained by spray-drying an aqueous solution or aqueous dispersion having a pH of 9 or less.
溶解あるいは分散してｐＨを９以下に調整したのち、こ
の水溶液あるいは水分散液を噴霧乾燥することを特徴と
する小麦粉系菓子類用乳化剤製剤の製造方法。2. The method according to claim 1, wherein the components (A) to (C) according to claim 1 are dissolved or dispersed in water to adjust the pH to 9 or less, and then this aqueous solution or aqueous dispersion is spray-dried. A method for producing an emulsifier formulation for flour-based confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1589795A JP2936305B2 (en) | 1995-02-02 | 1995-02-02 | Emulsifier formulation for flour-based confectionery and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1589795A JP2936305B2 (en) | 1995-02-02 | 1995-02-02 | Emulsifier formulation for flour-based confectionery and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08205758A true JPH08205758A (en) | 1996-08-13 |
| JP2936305B2 JP2936305B2 (en) | 1999-08-23 |
Family
ID=11901576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1589795A Expired - Fee Related JP2936305B2 (en) | 1995-02-02 | 1995-02-02 | Emulsifier formulation for flour-based confectionery and method for producing the same |
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| Country | Link |
|---|---|
| JP (1) | JP2936305B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008068890A1 (en) * | 2006-12-01 | 2008-06-12 | Mitsubishi Chemical Corporation | Quality improving agent for foods and foods |
| WO2009139423A1 (en) * | 2008-05-16 | 2009-11-19 | 三菱化学株式会社 | Food product conditioning agent and food product |
| JP2011125310A (en) * | 2009-12-21 | 2011-06-30 | Dai Ichi Kogyo Seiyaku Co Ltd | Texture modifier for baked sweets and baked sweets |
| JP2011130777A (en) * | 2011-04-06 | 2011-07-07 | Riken Vitamin Co Ltd | Quality improver for steamed breads |
| JP2012210177A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Baked confectionery dough |
-
1995
- 1995-02-02 JP JP1589795A patent/JP2936305B2/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008068890A1 (en) * | 2006-12-01 | 2008-06-12 | Mitsubishi Chemical Corporation | Quality improving agent for foods and foods |
| JP2009072177A (en) * | 2006-12-01 | 2009-04-09 | Mitsubishi Chemicals Corp | Quality improving agent for food and food |
| JP2014087376A (en) * | 2006-12-01 | 2014-05-15 | Mitsubishi Chemicals Corp | Quality improvement agent for food product, and food product |
| WO2009139423A1 (en) * | 2008-05-16 | 2009-11-19 | 三菱化学株式会社 | Food product conditioning agent and food product |
| JP2009297024A (en) * | 2008-05-16 | 2009-12-24 | Mitsubishi Chemicals Corp | Food product-conditioning agent and food product |
| JP2011125310A (en) * | 2009-12-21 | 2011-06-30 | Dai Ichi Kogyo Seiyaku Co Ltd | Texture modifier for baked sweets and baked sweets |
| JP2012210177A (en) * | 2011-03-31 | 2012-11-01 | Mitsubishi-Kagaku Foods Corp | Baked confectionery dough |
| JP2011130777A (en) * | 2011-04-06 | 2011-07-07 | Riken Vitamin Co Ltd | Quality improver for steamed breads |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2936305B2 (en) | 1999-08-23 |
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