JP2004129578A - Method for producing plastic fat composition - Google Patents

Abstract

Kind Code: A1 A plastic oil / fat composition in which a powder material is uniformly dispersed in a large amount and has plasticity in a wide temperature range, especially a fat / oil composition for kneading bread, which is provided with a special device such as quenching plasticizing or rolling. To provide a simple method of manufacturing without using it.
SOLUTION: When a large amount of powder material is dispersed in an oily raw material to produce a plastic oil / fat composition, the powdered material is mixed with 150 parts by weight or less per 100 parts by weight of the oily raw material, and then once creamed or whipped. Further, the above problem can be solved by adding and mixing the remaining powder material.
[Selection diagram] None

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a plastic oil composition, and more particularly to a method for producing a plastic oil composition having a plasticity in a wide temperature range despite containing a large amount of powder materials, and particularly suitable for kneading bakery foods. About.
[0002]
[Prior art]
It has been widely practiced to disperse powder materials in oily raw materials such as margarine and shortening. In this case, there is no particular problem when the amount of the powdered material to be dispersed is small, but when the powdered material is dispersed in a large amount, the viscosity is increased and the plasticity is lost.
[0003]
By the way, there are many cases where plasticity is required for an oil / fat composition such as kneaded oil / fat or folded oil / fat during production of bakery foods.
For this reason, various studies have been made in order to mix powder materials such as powdered cheese and starch in a large amount of oily raw materials such as margarine and shortening. For example, there is a method for producing a plastic oil / fat composition comprising mixing an oil / fat with a dry food material and / or a low moisture content food, subjecting the mixture to ultrafine pulverization, and then quenching and kneading (for example, Patent Reference 1). However, this method requires quenching plasticization, and when the compounding amount of the powder material is increased, the pressure at the time of kneading during quenching plasticization is high, so that there is a problem that the load on the equipment is large and cleaning of the equipment is difficult.
[0004]
Further, as a method for producing an oil / fat composition having a high powder material content, for example, soybean powder is dispersed in shortening or margarine at a ratio of powder 40:60 oil / fat to powder 80:20 oil / fat, and the smell of soybean powder is And a method for preventing fermentation inhibition when used as a kneading fat or oil for baking (for example, see Patent Document 2), and 10 to 38% by weight of powder such as starch and 20 to 45% by weight of a fat or oil which is liquid at ordinary temperature. And a method of producing the same. (For example, see Patent Document 3)
[0005]
However, the method described in Patent Document 2 does not describe the specific gravity of the obtained fat or oil composition during the production and the obtained fat or oil composition. -It only states that the physical properties of the obtained fat and oil composition are greatly different for each of the solid fats and oils, but there is no distinction of specific mixing methods and no description of plasticity.
Patent Document 3 describes only liquid fats and oils.
[0006]
In other words, to mix a lot of powder material into fats and oils, and to impart plasticity, a method using liquid oil or a method in which solid fats and oils are heated and melted once at room temperature and dispersed in a powder material, and sufficiently dispersed. After that, there has been no other method than plasticizing after quenching or combining the powdered material and the fats and oils at room temperature, and then performing a high-level treatment such as roller treatment to give a high shearing force.
[0007]
As described above, a large amount of powder material is uniformly dispersed in fats and oils, and the fat and oil composition having plasticity in a wide temperature range without using special equipment such as quenching plasticization or roller treatment. In any case, no simple production method has been found.
[0008]
Here, there is still another problem when the fat or oil composition in which a powder material is dispersed is used as the fat or oil composition for kneading bakery foods, particularly the fat or oil composition for kneading bread.
For example, in the case of bread, the blending amount of kneaded oil and fat in bread making is as small as 5 to 10 parts by weight with respect to 100 parts by weight of flour. Therefore, conventionally, since the amount of powder material that can be blended in the kneaded oil or fat is small for the above-mentioned reason, there has been a problem that only a component having an effect of adding even a small amount, such as a powdered enzyme preparation or a paste, can be blended.
[0009]
Therefore, the reason that a large amount of powder material is contained in the fat and oil for baking is the limitation of the amount of the powder material in the fat and oil, the limit of the amount of the fat and oil blended during baking, and the physical property of having to have plasticity. It was very difficult in the triple sense of the surface limits.
[Patent Document 1]
JP-A-63-39546 [Patent Document 2]
JP-A-59-118034 [Patent Document 3]
JP-A-10-51
[Problems to be solved by the invention]
Therefore, special equipment such as quenching plasticizing and roller hanging is used for plastic fats and oils compositions in which the powder material is uniformly dispersed in large quantities and has plasticity over a wide temperature range, especially for fats and oils compositions for bread kneading. Even without this, there has been a demand for a simple manufacturing method.
[0011]
[Means for solving the problem]
The plastic oil composition of the present invention, when producing a plastic oil composition by dispersing a large amount of powder material in an oil material, once blended 150 parts by weight or less of powder material per 100 parts by weight of oil material. After creaming or whipping, the remaining problem is solved by adding and mixing the remaining powder material.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for producing the plastic fat composition of the present invention will be described in detail.
The oily raw material referred to in the present invention means margarine, shortening, liquid oil, liquid shortening, lard, head, mayonnaise, dressing, and the like, and refers to foods and processed foods mainly containing oils and fats, and among them, particularly, the present invention In the above, since a dry material or a low-moisture powder material is dispersed, favorable results can be obtained in margarine, shortening, lard, and head in which the oil phase is a continuous phase. Among them, shortening, lard and head are particularly preferable in that they do not contain water. Here, when using a fat or oil raw material having a low creaming property or whipping property or a fat or oil raw material having no creaming property or whipping property, the confectionery foaming emulsified fat or the emulsifier is added to the present invention. It can be used.
[0013]
In the present invention, examples of oils and fats used in the oil phase of the oily raw material include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Olive oil, canola oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, etc., various vegetable oils and fats, animal fats and oils, and these were subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. It is composed of one or more selected from processed fats and oils.
[0014]
In the present invention, the powder material dispersed in the oily raw material is preferably a powder material having a water content of 15% or less, more preferably 10% or less, such as guar gum, locust bean gum, carrageenan, gum arabic, and alginic acids. , Pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, thickening stabilizers such as crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin, starches, gelatinized starch, starches such as modified starch, whole milk powder Dairy products such as skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, milk proteins such as casein calcium, casein sodium, whey protein concentrate, and total milk protein, and drying Whole egg, dried Dried eggs such as egg yolk, dried egg white, and various processed egg products, salting agents such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid Powdered enzymes such as oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, antioxidants such as powdered tocopherol, powdered tea extract, etc., coloring agents such as powdered β-carotene, powdered caramel, red koji pigment, seasonings , PH adjusters, food preservatives, shelf life improvers, fruits, powdered juices, coffee powder, spices, cocoa powder, cereals such as flour, rice flour, beans, white sugar, granulated sugar, powdered sugar, sucrose, glucose, maple sugar , Fructose, brown sugar, maltose, lactose, cyclo Dextrin, reduced starch saccharified product, reduced sugar polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, powdered syrup, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, arabinose , Palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, nectar oligosaccharide, hemicellulose, isomaltoligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose, theandeoligosaccharide, gentyligosaccharide and other saccharides, citric acid, malic acid, fumaric acid Acids, tartaric acid, succinic acid, adipic acid, gluconic acid, phytic acid, glucono delta lactone, ascorbic acid, etc. and their salts, dried cheese powder, ground nuts, dried vegetables End, meat, foods such as fish and shellfish material, flavoring agents, pollen, bulbs, include flowers such and its processed products, such as plant seeds. Of these food materials, those having a water content of 15% or less from the beginning are preferably used as they are, and those having a water content of more than 15% are preferably dried and dehydrated as appropriate. Further, the above-mentioned food materials can be used alone or in combination of two or more.
[0015]
In the present invention, the compounding ratio of the oily raw material and the powder material is 100 parts by weight of the oily raw material, and the powder material is 300 parts by weight or more and 500 parts by weight or less, preferably 300 parts by weight or more and 400 parts by weight or less. It is. If the powder material is less than 300 parts by weight, the specific gravity of the obtained oil and fat composition may not be stable, and the oil and fat composition may not show plasticity. It becomes difficult to obtain a fat or oil composition having the same.
[0016]
In the present invention, in the process of dispersing the powder material in the oily raw material, after the powder material is blended with 150 parts by weight or less per 100 parts by weight of the oily raw material and once creamed or whipped, the remaining powder material is further added and mixed. By including the two-step process, it is possible to uniformly disperse a large amount of the powder material in the oily raw material.
Here, when the powder material exceeds 150 parts by weight per 100 parts by weight of the oily raw material at the time of creaming or whipping, it is difficult to contain a gas, and as a result, it is impossible to uniformly disperse a large amount of the powder material. Become.
[0017]
In addition, creaming and whipping are almost synonymous, in which a gas is contained in an oily raw material to generate a colloid in which a gas is dispersed in a solid, and high-speed stirring is performed using a whip machine, a vertical mixer, a kneader, or the like. Refers to the step of containing gas.
[0018]
In addition, dispersing the powder material in the oily raw material refers to a state in which the powder material is in a uniform and smooth state without including a state in which the dispersion of the powder material is uneven or in which the powder material is lumpy or mamako. In this state, the oily raw material is in a state of covering the added powder material, and the oily phase is a continuous phase.
However, when the particle size of the powder material is reduced or the content of the powder material is increased, the total surface area of the powder material is increased. The mixture cannot be coated with a conductive raw material, and the mixture is in the form of powder and granules.
[0019]
Here, when the step of incorporating the gas of the present invention is performed when mixing the powder materials, a large amount of the powder materials can be easily dispersed in a short time. That is, it is possible to obtain a fat and oil composition having a plasticity while containing a large amount of powder material by coating the surface of the bubbles generated by creaming or whipping the fat or oily raw material with a mixer or a whipping machine or the like. It is considered possible.
Typical gases used in the present invention include nitrogen, carbon dioxide, air, and the like. Other gases that are colorless, odorless, and do not contain any substance that adversely affects the human body are used. But it can be used.
[0020]
As a method for introducing a gas, any apparatus capable of creaming or whipping an oily raw material can be used, and for example, a confectionery bakery machine such as a vertical mixer, a table mixer, and a horizontal mixer can be used. is there. Of course, a foaming device such as a Monde mixer or a whip machine that continuously introduces a gas and stirs and mixes can also be used.
[0021]
The amount of gas introduced by creaming or whipping may be any amount as long as the fat and oil composition of the aerated final product exhibits plasticity, but at the end of creaming or whipping, the gas content is preferably The amount is 30 to 300 ml per 100 g of oily raw material, more preferably 50 to 230 ml per 100 g of oily raw material, and most preferably 60 to 150 ml per 100 g of oily raw material. Here, at the end of the creaming or whipping, if the gas content is less than 30 ml, the effect of improving the mixing property of the powder material cannot be obtained. If the gas content exceeds 300 ml, the introduced bubbles become unstable and phenomena such as defoaming occur. Is more likely to occur.
[0022]
Here, when the plastic oil / fat composition of the present invention, which is the final product, maintains a specific amount of the gas introduced by creaming or whipping, a further effect of improving plasticity can be obtained. That is, the gas content of the final product is preferably 20 to 100 ml per 100 g of the oily raw material, more preferably 20 to 60 ml per 100 g of the oily raw material, and most preferably 20 to 50 ml per 100 g of the oily raw material. Here, if the gas content of the plastic fat composition is less than 20 ml, the composition exhibits properties close to a granular material, the plasticity is not sufficient, and there is a possibility that the composition becomes a hard fat composition. There is no stiffness in the composition, and the introduced bubbles become unstable, and a phenomenon such as defoaming easily occurs during storage, resulting in an unstable fat or oil composition.
[0023]
Here, the following formula is used to calculate the gas content in the fat or oil composition. First, the specific gravity of the oil-and-fat composition containing gas is measured, and the value is set to A.
Next, the oil-and-fat composition containing the gas was heated to 70 ° C. or higher, and further degassed under a reduced-pressure environment was obtained as a control. The specific gravity was measured, and this specific gravity was designated as B.
The value obtained by the following equation using A and B is defined as the gas content (unit = ml / oil and fat raw material 100 g).
Gas content =
[(B−A) ÷ B] ÷ [A × (weight% of oily raw material ÷ weight% of total raw material)] × 100
[0024]
The plastic fat composition obtained in this way can be used for foods in general, but is particularly suitably used for kneading bakery foods. Above all, it is suitably used for bread kneading, and more preferably as a bread kneading fat / oil composition containing a bread improving component.
[0025]
The bread-making improving component in the present invention includes ascorbic acid, potassium bromate, oxidizing agents such as glucose oxidase, reducing agents such as cysteine hydrochloride and glutathione, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid. Ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, emulsifier such as calcium stearoyl lactate, sodium stearoyl lactate, lecithin, amylase, enzyme preparation such as protease, gelatinized starch, phosphoric acid cross-linked starch, It is a powder material that can improve the bread making effect, such as starch and cereal flour such as soy flour, powdered sugar, dextrin, sugars such as powdered starch syrup, and inorganic salts such as calcium chloride and potassium chloride. In the present invention, components that improve oil solubility, such as an emulsifier, and components that exhibit an effect in a very small amount, such as ascorbic acid, can be included in an oil-based raw material that is a starting raw material. According to the present invention, in the past, powder materials that had to be added in large amounts in order to obtain the effect of improving bread making, for example, powdered sugars, inorganic salts, and flours, were also concerned about fermentation inhibition and inhibition of gluten development. Bread making is possible without doing.
[0026]
The amount of the fat or oil composition for kneading of the present invention added to the bakery dough is preferably 2 to 40 parts by weight, more preferably 5 to 15 parts by weight, based on 100 parts by weight of the raw material flour.
[0027]
Next, baking such as baking, frying, steaming, etc. is performed by using a dough into which the oil or fat composition for kneading of the present invention has been kneaded, to produce a bakery food.
[0028]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
[0029]
(Example 1)
A plastic oil composition of the present invention was produced as follows using the oily raw material and powder material having the following composition.
210 parts by weight of shortening (specific gravity 0.8) (containing 14 ml of nitrogen / 100 g of shortening as a gas) adjusted to 20 ° C. was creamed at a high speed for 15 minutes using a hard mixer (Kanto mixer) equipped with a beater. . Here, the specific gravity was 0.3, and the gas was 223 ml in 100 g of shortening. Further, 200 parts by weight of purified glucose containing hydrous crystals and 270 parts by weight of sodium chloride were added, and the mixture was stirred at a low speed for 2 minutes. Next, 90 parts by weight of skim milk powder, 1 part by weight of ascorbic acid, and 9 parts by weight of xanthan gum were added, and low-speed stirring was performed for 2 minutes. Finally, 220 parts by weight of granulated sugar was added, and the mixture was stirred at a medium speed for 2 minutes to obtain a plastic fat composition of the present invention. The obtained plastic fat composition had good plasticity at a product temperature of 25 ° C. The specific gravity of the obtained plastic oil composition was 1.06, and the powder material contained was 376 parts by weight based on 100 parts by weight of the oily raw material when calculated taking into account the weight of the added powder material. Then, the plastic fat composition obtained here was heated to 70 ° C. or higher, and further degassed under a reduced pressure environment, and the specific gravity was measured to be 1.27. Therefore, the gas content determined from the above formula was 74 ml / 100 g of oily raw material.
[0030]
(Comparative Example 1)
An oil / fat composition was obtained by the compounding method of Example 1, except that the creaming step of 15 minutes of shortening was omitted in the compounding method of Example 1. On the way, 200 parts by weight of purified hydrated crystalline glucose and 270 parts by weight of sodium chloride were added, and when the mixture was stirred at a low speed for 2 minutes, the powder was still in a granular state, and thereafter did not exhibit plasticity. The obtained oil-and-fat composition was in the form of powder and granules, had lumps, partially had a lump of a powder material, and was in a state in which the melted oil and fat bleeds to the surface. Further, it had poor binding properties and brittle physical properties, and did not have plasticity. The specific gravity was 1.22, and when calculated taking into account the weight of the added powder material, the contained powder material was 376 parts by weight per 100 parts by weight of the oily raw material. Then, the oil and fat composition obtained here was heated to 70 ° C. or higher, and further degassed under a reduced pressure environment, and the specific gravity was measured to be 1.27. Therefore, the gas content determined from the above formula was 15.3 ml / 100 g of oily raw material.
[0031]
(Comparative Example 2)
An oil / fat composition was obtained by the compounding method of Example 1 except that the shortening content was reduced to 150 parts by weight in the compounding method of Example 1. The powder material was 526 parts by weight per 100 parts by weight of the oily raw material. 200 parts by weight of purified hydrated glucose and 270 parts by weight of sodium chloride were added, and the mixture was kept at a low-speed stirring for 2 minutes. The obtained oil and fat composition was in the form of powder and granules, and had no plasticity at all. The specific gravity was 1.23, and when calculated taking into account the weight of the added powder material, the contained powder material was 527 parts by weight per 100 parts by weight of the oily raw material. Then, the oil and fat composition obtained here was heated to 70 ° C. or higher, and further degassed under a reduced pressure environment, and the specific gravity was measured to be 1.27. Therefore, the gas content determined from the above formula was 16 ml / 100 g of oily raw material.
[0032]
【The invention's effect】
The effect of the present invention is to provide a method for easily producing an oil / fat composition in which a large amount of powder material is uniformly dispersed in an oil / fat material and which has plasticity in a wide temperature range.

Claims (5)

When producing a plastic fat composition in which the powder material is dispersed in 300 parts by weight or more and 500 parts by weight or less with respect to 100 parts by weight of the oily raw material, the powder material is mixed with 150 parts by weight or less per 100 parts by weight of the oily raw material. A method for producing a plastic oil / fat composition, which comprises once creaming or whipping and then adding and mixing the remaining powder material. A plastic fat composition obtained by the production method according to claim 1. 3. The plastic fat composition according to claim 2, wherein the composition contains gas in an amount of 20 ml or more and 100 ml or less per 100 g of the oily raw material. The plastic fat composition according to claim 2 or 3, which is used for kneading bakery foods. The plastic fat composition according to any one of claims 2 to 4, wherein a part or all of the powder material is a bread making component.