JPS60168340A - Fluid shortening composition - Google Patents

Abstract

PURPOSE:The titled composition, obtained by incorporating a specific polyglycerol ester of a fatty acid with a liquid or fluid fat or oil, and capable of facilitating the handling by extending in the form of a thin film in a processed wheat flour food and giving improved sense of eating. CONSTITUTION:Glycerol is condensed in the presence of an alkali under heating and purified with an ion exchange resin, etc. to give a polyglycerol having 2- 10mol average condensation degree, which is then incorporated with a straight- chain fatty acid, e.g. oleic acid, having 1-3 unsaturated bonds in an amount to esterify 20-85% hydroxyl groups in the polyglycerol and esterified in the presence of an alkali catalyst to afford a polyglycerol ester of the fatty acid. 0.3- 15wt% resultant ester and if necessary another emulsifying agent are dissolved in a fat or oil, e.g. white rapeseed oil, to give the titled composition.

Description

【発明の詳細な説明】 本発明は小麦粉を主成分とするパン、麺、菓子、ギョウ
ザの皮等に容易に添加でき、しかも添加した食品の食感
などを大巾に改良する機能を有する流動ショートニング
組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a fluid that can be easily added to bread, noodles, confectionery, dumpling wrappers, etc. whose main ingredient is wheat flour, and that has the function of greatly improving the texture of the food to which it is added. The present invention relates to a shortening composition.

従来油脂を含有する食品は数多くあり、油脂の物理化学
的性質により食品の柔らかさ、滑らかさ、口当りなど食
感は種々改良され、いわゆる“うまさ″を作り出してい
る場合が多い。牛乳、アイスクリーム、生クリームなど
の乳製品はその代表的な例であり、油脂の配合石の比較
的少ないパン、麺、菓子などの小麦粉製品においＣもそ
の食感は油脂の性質に負うところが多い。Conventionally, there are many foods that contain fats and oils, and the physicochemical properties of fats and oils improve the texture of foods, such as softness, smoothness, and mouthfeel, in many cases, creating so-called "tastiness." Dairy products such as milk, ice cream, and fresh cream are typical examples, and the texture of flour products such as bread, noodles, and sweets, which contain relatively little fat and oil, is also due to the properties of the fat and oil. many.

しかし、これまでは食品に添加する油脂としてはマーガ
リン、ショートニングの形に加工されたものを使用する
のが通常Ｃ１その形状は半固形のｐ　１ａｓｔｉｃ状の
ものが主体であった。However, until now, the fats and oils added to foods have usually been processed into margarine or shortening, and the main form has been semi-solid p1astic.

一方、消費者の志向の趨勢として健康志向があり油脂も
液体の植物性のものが好まれるようになってきた。加工
食品の包装に成分表示がしであると、バターやラードと
表示しであるものより液体植物油と表示しであるものが
選択される傾向にある。On the other hand, consumers are becoming more health-conscious, and liquid vegetable-based oils and fats have come to be preferred. When processed foods have ingredients listed on their packaging, people tend to choose those labeled as liquid vegetable oil over those labeled as butter or lard.

又、液体の油脂は秤量、仕込み等の取り扱いが容易であ
るばかりでなく、任意の容器で目的に合った保管ができ
るなど製造者および需用者の立場からみても利点が多い
。In addition, liquid fats and oils are not only easy to handle, such as weighing and preparing, but also have many advantages from the standpoint of manufacturers and users, such as being able to store them in any container that suits the purpose.

しかし、液体の油脂は食品に配合する場合、その物性上
難しく、通常の液体油脂ではかなりの機械力を用いて練
り込むか水系と乳化タイプにして均一分散させる必要が
ある。又、たとえこれらの方法で食品中に配合しても、
液体油脂の表面張力が大であるという物性上、薄膜状に
食品中に存在けず油滴状に存在するため食品への改良効
果は少ない。However, when liquid fats and oils are mixed into foods, it is difficult due to their physical properties, and with ordinary liquid fats and oils, it is necessary to use considerable mechanical force to knead them or to make them into water-based and emulsified types to uniformly disperse them. Also, even if these methods are used to incorporate it into foods,
Due to the physical property that liquid fats and oils have a high surface tension, they do not exist in food in the form of a thin film but in the form of oil droplets, so they have little effect on improving food products.

特にパン、麺、菓子のような小麦粉製品は小麦粉中の蛋
白質がグルテン膜を形成したりあるいは適磨のグルテン
膜形成のところで加工度を止めて、食感を調整するため
グルテン膜の形成をスムーズに行なう必要がある。In particular, for flour products such as bread, noodles, and sweets, the protein in the flour forms a gluten film, or the degree of processing is stopped at the proper level of gluten film formation to smooth the formation of the gluten film to adjust the texture. It is necessary to do so.

そのためには油脂の働きは重要でグルテン股間に薄膜上
に油脂が伸展し滑剤の作用をする。液体油脂は前記のよ
うに油滴状に分散するため、その働きが少ない。For this purpose, the function of fats and oils is important, and the fats and oils spread on a thin film between the gluten crotches and act as a lubricant. Since liquid fats and oils are dispersed in the form of oil droplets as described above, their effect is small.

よって、小麦粉加工時の作業性が悪いばかりでなく、グ
ルテンの形成が不十分なため食感改良が行なわれず、む
しろクチャツキを生成する等食感を低下させる結果とな
る。Therefore, not only is the workability during processing of wheat flour poor, but also the texture is not improved due to insufficient gluten formation, but rather results in deterioration of the texture such as the formation of chewiness.

一方、パンにおいては液体油脂を使用した流動ショート
ニングが米国で連続製パンを行なう際に使用されエトキ
シモノグリセリドやステアリル乳酸ナトリウムが乳化剤
の主体として使用されているが、現在の日本の食品添加
物規格に合致しないため、日本国内の食品製造に使用で
きない。On the other hand, in the case of bread, liquid shortening using liquid fat is used in continuous bread making in the United States, and ethoxymonoglyceride and sodium stearyl lactate are used as the main emulsifiers, but according to current Japanese food additive standards, Because it does not match, it cannot be used for food manufacturing in Japan.

本発明はこれら液体油脂の欠点を補うばかりでなく使用
した食品の食感を改良する効果を有する流動ショートニ
ング組成物を児い出したものである。The present invention has created a fluid shortening composition that not only compensates for the drawbacks of these liquid fats and oils, but also has the effect of improving the texture of foods in which it is used.

本発明は液体油脂が小麦粉加工食品中で油滴となる現象
を防ぎ、均一にＩｎＩ３状に伸展するよう親水性の乳化
剤を液体油脂中に配合する必要性を見い出した。しかし
一般的に親水性の乳化剤は油脂に溶解せず加熱すること
により一時的に溶解しても、冷却後、乳化剤が析出する
場合がほとんどである。The present invention has discovered the necessity of blending a hydrophilic emulsifier into the liquid fat to prevent the liquid fat from becoming oil droplets in the flour processed food and to uniformly spread it into an InI3 shape. However, in general, hydrophilic emulsifiers do not dissolve in fats and oils, and even if they are temporarily dissolved by heating, in most cases, the emulsifier precipitates after cooling.

小麦粉加工食品は常温付近で加工し、什上げ時に蛋白質
や澱粉を加熱し熱変化させる場合が多い。Processed flour foods are often processed at room temperature, and the protein and starch are heated to change the temperature during finishing.

よって、油脂中の乳化剤が常温付近で油脂中に溶解して
いる必要がある。Therefore, the emulsifier in the fat and oil needs to be dissolved in the fat and oil at around room temperature.

本発明者らは各種乳化剤について精励検討を加えた結果
、次の乳化剤が本目的に合うことを見い出した。The present inventors have made extensive studies on various emulsifiers and have found that the following emulsifiers are suitable for this purpose.

グリセリンにアルカリ触媒を用い加熱縮合させ平均縮合
度が２〜１０モルのポリグリセリンを作る。Polyglycerin having an average degree of condensation of 2 to 10 moles is produced by heating and condensing glycerin using an alkali catalyst.

このポリグリセリンをイＡン交換樹脂等を利用して精製
した後、不飽和結合を１〜３ケもつ直鎖脂肪酸、（例え
ばパルミトレイン酸、オレイン酸、ガトレイン酸、エル
シン酸、リノール酸、リルイン酸等）をポリグリセリン
のもつ水酸基の２０〜８５％をエステル化するように配
合し、アルカリ触媒下でエステル化反応させる。After refining this polyglycerin using an ion exchange resin, etc., straight chain fatty acids having 1 to 3 unsaturated bonds (for example, palmitoleic acid, oleic acid, gatoroleic acid, erucic acid, linoleic acid, lyluic acid) are purified. etc.) are blended so as to esterify 20 to 85% of the hydroxyl groups of polyglycerin, and the esterification reaction is carried out under an alkali catalyst.

本ポリグリセリン脂肪酸エステルを得るためにはポリグ
リセリンを作成後、該当する脂肪酸組成をもつ油脂とラ
ムニス反応によって作成しても何ら支障はない。又、脂
肪酸も若干の飽和脂肪酸が夾雑していても何ら差し支え
なく不飽和脂肪酸が全脂肪酸中モルパーセントで７５％
以上存在すれば良い。In order to obtain the present polyglycerol fatty acid ester, there is no problem even if polyglycerin is prepared and then subjected to a lambnis reaction with an oil or fat having a corresponding fatty acid composition. Also, there is no problem even if fatty acids are contaminated with some saturated fatty acids, and unsaturated fatty acids account for 75% by mole of all fatty acids.
It is sufficient if there are more than that.

５− こうして得らたれポリグリセリン脂肪酸エステルは常温
で油脂に溶解するばかりでなく、本乳化剤を配合した油
脂は小麦粉加工食品中に薄膜状に伸展することを本発明
は見い出したものである。5- The present invention has discovered that the thus obtained polyglycerol fatty acid ester not only dissolves in fats and oils at room temperature, but also that fats and oils containing the present emulsifier spread in the form of a thin film in processed flour foods.

ポリグリセリン脂肪酸エステルのエステル化率が２０％
以下の場合は油脂に対Ｊる溶解性が悪く、８５％以上の
場合は溶解性はよいが目的とする乳化剤としての機能が
得られない。Esterification rate of polyglycerin fatty acid ester is 20%
In the following cases, the solubility in fats and oils is poor, and in cases of 85% or more, the solubility is good, but the intended function as an emulsifier cannot be obtained.

本発明でポリグリセリン脂肪酸エステルの油脂に対する
添加量は０．３〜１５重量％好ましくは１〜１０重量％
である。In the present invention, the amount of polyglycerol fatty acid ester added to the fat and oil is 0.3 to 15% by weight, preferably 1 to 10% by weight.
It is.

本乳化剤を配合した流動ショートニング組成物をパンに
利用した場合、パン生地の取り扱いを容易にするばかり
でなく、体積が増大し、食感がたいへん軽く、いつまで
も硬くならないパンが製造できる。When a fluid shortening composition containing the present emulsifier is used in bread, it not only makes bread dough easier to handle, but also increases the volume, has a very light texture, and makes it possible to produce bread that does not become hard over time.

又、麺に利用した場合は麺帯の伸展性が改良され、工程
管理が容易になるばかりでなく麺線の付着を防止し、茹
で溶けの少ない弾性のある食感の麺をつくる。When used in noodles, it not only improves the extensibility of the noodle strips, making process control easier, but also prevents the adhesion of noodle strings, producing noodles with an elastic texture that is less likely to melt when boiled.

−〇− 本乳化剤を配合する油脂は常温で液体のものもしくは流
動状の動物性又は植物性の油脂で好ましくは植物性の油
脂が風味上好ましい。-〇- The oil and fat to which the present emulsifier is blended are animal or vegetable oils that are liquid or fluid at room temperature, and preferably vegetable oils are preferable in terms of flavor.

実際例としては大豆間、なたね油、綿実油、米油、どう
もろこし油などが使用される。Practical examples include soybean oil, rapeseed oil, cottonseed oil, rice oil, and corn oil.

本乳化剤を油脂に配合して得られる流動ショー１−ユン
グ組成物は使用目的に応じて他の乳化剤も（）Ｉ用され
る。例えばパン用の流動ショー１ヘニング組成物とＪ−
る場合、ジアセチル酒石酸モノグリセリドや］ハク酸モ
ノグリセリド、ステアリル乳酸カルシウムのような乳化
剤が併用される。これら併用覆る乳化剤は常温Ｃ゛必ず
しも油脂に溶解している必要はなく、微細な結晶サイズ
で懸濁した状態でも良い。Depending on the purpose of use, other emulsifiers may be used in the fluid Schott-Jung composition obtained by blending the present emulsifier with fats and oils. For example, fluid Show 1 Henning composition for bread and J-
In this case, emulsifiers such as diacetyl tartrate monoglyceride, succinic acid monoglyceride, and calcium stearyl lactate are used in combination. The emulsifier used in combination does not necessarily have to be dissolved in oil or fat at room temperature, but may be in a suspended state with fine crystal size.

又、如月の流動ショー１ヘニング組成物とする場合、大
豆リン脂質やモノグリセリドなどが乳化剤とし゛Ｃ併用
される。如月の場合は小麦粉と流動ショートニング組成
物の撹拌時間が短かいことより、できるかぎり併用する
乳化剤は常温で油脂に溶解するものを選出した法が良い
。In addition, in the case of Kisaragi's liquid show 1 Henning composition, soybean phospholipids, monoglycerides, etc. are used in combination with C as an emulsifier. In the case of Kisaragi, since the stirring time of the flour and liquid shortening composition is short, it is best to use an emulsifier that is soluble in fats and oils at room temperature as much as possible.

これらの併用する乳化剤の油脂に対する添加量は０．３
〜１０重間％が好ましい。The amount of emulsifier used in combination with oil and fat is 0.3
~10% by weight is preferred.

この他、菓子、ギョーザの皮、ソーセイジ、カマボコ、
チクワなと小麦粉を使用する食品にすべて応用できる。In addition, sweets, gyoza skins, sausages, kamaboko,
It can be applied to all foods that use chikuwa na and flour.

以下、実施例を示す。Examples are shown below.

実施例１ ｌ−（ｉ）本発明の流動ショートニング組成物の調製 本文で述べたようにアルカリ触媒を用いてグリセリンを
縮合させ、平均縮合度８．０モルのポリグリセリンを１
ｑだ。活性炭をポリグリセリンに対し３％添加し精製脱
臭を行なった。Example 1 l-(i) Preparation of a fluid shortening composition of the present invention Glycerin is condensed using an alkaline catalyst as described in the text, and polyglycerin with an average degree of condensation of 8.0 mol is
It's q. Activated carbon was added at 3% to polyglycerin for purification and deodorization.

このポリグリセリン５　Ｋｇに９０％純度のオレイン酸
を１．４Ｋｇ添加しアルカリ触媒にてエステル化を行な
い、エステル化率的５０％のオクタグリセリンテトラオ
レイン酸エステル［ポリグリセリン脂肪Ｍ］−ステル（
Ａ）］を得た。To 5 kg of this polyglycerin, 1.4 kg of 90% pure oleic acid was added and esterified with an alkali catalyst to obtain octaglycerin tetraoleic acid ester [polyglycerin fat M]-ster (
A)] was obtained.

ポリグリセリン脂肪酸エステル（Ａ）５部となたね白絞
油９０部及びコハク酸モノグリセリド（ステアリン酸エ
ステル）５部を均一溶解した後、急冷攪拌して、流動状
ショートニング組成物（Ｂ）を得た。After uniformly dissolving 5 parts of polyglycerin fatty acid ester (A), 90 parts of rapeseed oil and 5 parts of succinic acid monoglyceride (stearic acid ester), the mixture was rapidly cooled and stirred to obtain a fluid shortening composition (B). .

１−（ｉｉ）製パンテスト 市販のｐ　１ａｓｔｉｃ状のシ３−　ｌ〜ニング（Ｃ）
　（３つ素価−６８）と流動ショーユング組成物（Ｂ）
コーンサラダ油（Ｄ＞を用いてバターロールの製パンテ
ストを行なった。1-(ii) Bread making test Commercially available p 1astic sheeting (C)
(3 prime values -68) and fluid showyung composition (B)
A butter roll bread making test was conducted using corn salad oil (D>).

〈配　合〉 強力粉　６０　部 準強粉　４０　Ｉ。<Distribution> Strong flour 60 parts Semi-strong flour 40 I.

砂　糖　１０　〃 食　塩　ｌ　、５　ｎ 脱脂粉乳　３　〃 全　卵　８　〃 イースト　２　、５７１ イーストフード　０．１／／ シヨートニング又はυラダ油　１３〃 水　５６　〃 ９− く製　法〉 ス］〜レート法 （２時間発酵） １０− −１１一 実施例２ ２−＜ｉ＞本発明の流動ショートニング組成物の調製 実施例１と同様の操作をしエステル化率約４２％のデカ
グリセリンペンタオレイン酸エステル［ポリグリセリン
脂肪酸エステル（Ｅ）］を作成する。Sugar 10 〃 Salt 1, 5 n Skim milk powder 3 〃 Whole eggs 8 〃 Yeast 2 , 571 Yeast food 0.1// Shyotoning or Radha oil 13〃 Water 56 〃 9- Manufacturing method〉~Rate method (2 hour fermentation) 10--11-Example 2 2-<i>Preparation of fluid shortening composition of the present invention The same operation as in Example 1 was carried out to prepare decaglycerin pentaoleate [with an esterification rate of about 42%]. polyglycerol fatty acid ester (E)].

ポリグリセリン脂肪酸エステル（Ｅ）３部と大豆白絞油
９６部大豆リン脂質１部を加熱溶解した後、放冷し流動
ショートニング組成物（Ｆ）を得る。After heating and dissolving 3 parts of polyglycerol fatty acid ester (E), 96 parts of white soybean oil, and 1 part of soybean phospholipid, the mixture is allowed to cool to obtain a fluid shortening composition (F).

２−（ｉｌ）製麺テスト 次に配合にて茹麺をつくり官能検査をした。油脂無添加
をコン１−ロール、コーンサラダ油（Ｄ）及び流動ショ
ートニング組成物（Ｆ）を加水時に添加し対比した。2-(il) Noodle making test Next, boiled noodles were made according to the formulation and subjected to a sensory test. Con 1-roll with no oil added was compared with corn salad oil (D) and fluid shortening composition (F) added at the time of water addition.

茹麺配合 中力小麦粉　１００部 食　塩　５　ｎ ショートニング又はサラダ油　２１７ 水　３２ （油脂無添加は３４） １２−Boiled noodles combination All-purpose flour 100 parts Food salt 5n Shortening or salad oil 217 Water 32 (34 for no added fats and oils) 12-

Claims (1)

【特許請求の範囲】[Claims] １、平均縮合度２〜１０のポリグリセリンがもつ水酸基
のうち平均２０〜８５％の水酸基が不飽和結合を１〜３
個もつ直鎖脂肪酸でエステル化されたポリグリセリン脂
肪酸エステルを単独又は他の乳化剤と組み合わせて常温
で液状もしくは流動状の油脂に配合することより成る流
動ショートニング組成物。1. An average of 20 to 85% of the hydroxyl groups in polyglycerin with an average degree of condensation of 2 to 10 have 1 to 3 unsaturated bonds.
1. A fluid shortening composition comprising a polyglycerol fatty acid ester esterified with a straight chain fatty acid, alone or in combination with other emulsifiers, into an oil or fat that is liquid or fluid at room temperature.