JPH03236734A - Water-in-oil type emulsified oils and fats composition for kneading - Google Patents

Abstract

PURPOSE:To obtain a water-in-oil type oils and fats composition for kneading stable in emulsifying, capable of increasing a fraction of water phase and having plasticity in a wide range of temperature region by constituting the composition with oil-phase containing glyceride of a specific amount of a trans-type monoenic acid and water-phase. CONSTITUTION:The aimed composition is composed of 30-70wt.% oil-phase (content of solid fats: >=30wt.% at 10 deg.C, >=20wt.% at 20 deg.C and >=10wt.% at 30 deg.C) and 70-30wt.% water-phase. 0.1-2.0 wt.%, the most suitably 0.5-1.5wt.% monoglyceride containing 5-100mol%, preferably 10-70mol%, more preferably 15-70mol% trans-type monoenic acid and 0.1-10wt.%, the most suitably 0.5-2.0wt.% paste (e.g. starch, guar gum or carrageenan) are contained in the composing fatty acid to afford the aimed oils and fats composition for kneading containing high water content.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a water-in-oil type emulsified oil and fat composition for kneading, specifically, emulsification is extremely stable and the aqueous phase ratio can be increased, and It relates to a water-in-oil type emulsified fat and oil for kneading and 11 precepts, which can be used in confectionery and bread making in particular to produce products with good flavor, softness, and melt-in-the-mouth texture.

[Problems to be solved by conventional techniques and inventions] In recent years,
Regarding oil and fat compositions for kneading, there is a demand for high moisture oil and fat compositions for kneading from a nutritional standpoint and good texture for breads and cakes.

Conventionally, as a manufacturing technology for high-moisture margarine for table use, there is a method using unsaturated monoglyceride as an emulsifier (see Japanese Patent Publication No. 46-5023, etc.). In this method, the unsaturated monoglyceride used as an emulsifier is substantially The bottom of the tank is composed of cis-unsaturated fatty acids (hereinafter referred to as
This method utilizes the fact that the cis-unsaturated monoglyceride (referred to as cis-unsaturated monoglyceride) can form a strong liquid crystal with water at the interface of the W10 emulsion.

On the other hand, high-moisture oil compositions for kneading require plasticity over a wide temperature range due to their use, and the composition of the blended oil differs from high-moisture margarine for table use.
Contains oils and fats with considerably high SFC. That is, plasticity is an essential condition for uniformly kneading a high-moisture oil composition for kneading into bread dough, kutsky dough, cake dough, etc. When a high-moisture oil composition for kneading is produced using a conventional cis-unsaturated monoglyceride based on a blended oil with a high SFC, a stable W10 emulsion similar to that of conventional high-moisture table margarine can be obtained. . However, during the production of this W10 emulsion, a phenomenon was observed in which the liquid crystal strongly took in the high melting point fats and oils in the blended oil, and as a result, it lost its plasticity over a wide temperature range and was used in confectionery and other products.
There is a problem that the bread making function is significantly impaired.

This phenomenon of impairing plasticity is caused by emulsified fats and oils using diglycerides having unsaturated fatty acid residues (Japanese Patent Laid-Open No. 63-301
743, etc.), it is presumed that this is a special effect of cis-unsaturated fatty acids.

Therefore, an object of the present invention is to provide a water-in-oil emulsified fat M acid product for kneading that is extremely stable in emulsification, can have a high aqueous phase ratio, and has plasticity over a wide temperature range. .

(Means for Solving Lia) The present inventors have developed a water-in-oil fat/oil composition for high moisture kneading using fats and oils with high SFC for saturated monoglycerides, cis-unsaturated monoglycerides, and trans-unsaturated monoglycerides. As a result of various studies on the effects of emulsion stability and plasticity, as well as the effects of sizing agents, the results shown in Table 1 below were obtained, and the following findings were made from the results.

Saturated monoglycerides do not contribute at all to the emulsion stability of high moisture kneading oil and fat compositions using oils and fats with high SFC, regardless of whether or not a sizing agent is used in the aqueous phase, but the plasticity is good. .

Cis-unsaturated monoglycerides are stable in emulsification with or without a sizing agent in the aqueous phase, but do not improve plasticity.

Trans-unsaturated monoglycerides have poor emulsion stability when no sizing agent is used in the aqueous phase, but when a sizing agent is used, both emulsion stability and plasticity are good.

Table 1 The present invention was made based on the above findings, and the solid fat content is 30 or more at 10°C, 20 or more at 20°C, and 30°C
A monoglyceride (hereinafter referred to as trans-type The present invention provides a water-in-oil emulsified fat composition for kneading, which is characterized by containing a sizing agent (referred to as an unsaturated monoglyceride) and a sizing agent.

Hereinafter, the water-in-oil emulsified fat composition for kneading of the present invention will be described in detail.

The number of carbon atoms in the constituent fatty acids of the trans-unsaturated monoglyceride used in the present invention is not particularly limited, but the number of carbon atoms is 1
2-24 is common. In addition, regardless of the cis type or trans type, the fatty acids constituting the unsaturated monoglyceride are essentially monoenoic acids, and the trans type unsaturated monoglyceride has 5 trans type monoenoic acids in its total fatty acid composition. ~100 mol%, preferably 10
Contains ~70 mol%, more preferably 15-70 mol%,
If the content of trans-type monoenoic acid is less than 5 mol% and it is substantially composed of cis-unsaturated fatty acids, it approaches cis-unsaturated monoglycerides, so emulsion stability is ensured, but plasticity is significantly impaired. It becomes something like that.

Incidentally, the IR method and the gas chromatography method are well known as methods for measuring the ratio of trans-type monoenoic acid in the constituent fatty acids.

The amount of the trans-unsaturated monoglyceride added depends on the content of trans-monoenoic acid, but in m* animals,
Preferably 0.1 to 2.0% by weight, more preferably 0.1% to 2.0% by weight.
5-2.0% by weight, most preferably 0.7-1.5% by weight. If the amount added is less than 0.1% by weight, it will be difficult to obtain sufficient emulsion stability, and if it exceeds 2.0% by weight, this may be due to the influence of the cis-unsaturated monoglyceride that is partially contained. , there is a risk that plasticity may be impaired.

Further, as the sizing agent used in the present invention, starch, guar gum, carrageenan, alginate, pectin, etc. are preferable, and these are used alone or in combination of two or more.

The amount of the glue added in the composition is preferably 0.1 to 1.
0.0% by weight, more preferably 0.3-5.0% by weight,
Most preferably it is 0.5 to 2.0% by weight, and if the amount added is less than 0.1% by weight, the effect will be weak and 10.0% by weight.
Exceeding % by weight causes an excessive increase in the viscosity of the water phase and roughness of the product.

In addition, the oils and fats used in the present invention include natural oils and fats such as palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, and whale oil; Examples include one or more types of oils and fats selected from the group consisting of processed oils and fats that have been subjected to one or more types of treatments such as hydrogenation, fractionation, and transesterification.

SFC (solid fat content) of the mixture of these oils and fats used
is 30% or more at 10℃, 20% or more at 20℃, 30℃
It is necessary that the ratio is 10% or more. This is due to the need to have plasticity over a wide temperature range; for example, the SFC of oils and fats is 24.2 at 10°C.
In the case of table margarine, which has a temperature of 13.30'' at 0°C and 4 at C, oil-off occurs at temperatures above 25°C, and this is clearly understood from the fact that it no longer satisfies the essential plasticity required for oils and fats for kneading.

The above fats and oils are usually added together with other oil-soluble ingredients so that the oil phase accounts for 30 to 70% by weight of the composition.

The oil and fat composition for high moisture kneading of the present invention may optionally contain other emulsifiers in the oil phase, such as saturated monoglycerides, diglycerides, sigm fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides. , lecithin, etc., antioxidants,
Colorants, fragrances, etc. can be added. The amount of oil-soluble components such as the emulsifiers added to the oil phase is 0.
It is preferably about 1 to 10% by weight.

In addition, in the high water content oil and fat composition for kneading of the present invention, dairy products such as milk, whole fat milk, skim milk, etc. may be added to the aqueous phase as necessary.
Proteins derived from milk, such as casein compounds,
or dairy products such as milk protein concentrates, whey protein concentrates, or mixtures thereof, salt, water-soluble flavorings, sucrose,
1111 such as isomerized sugar and invert sugar, fruit or vegetable purees, juices, concentrates thereof, lactic acid fermented products thereof, etc. can be added as flavoring components.

The high moisture content of the fat-and-oil composition of the present invention for kneading may be aerated with air, nitrogen, carbon dioxide, etc. after or during production, if necessary.

The production method of the high-moisture oil/fat composition for kneading of the present invention is not particularly limited, and can be obtained, for example, as follows. Oil phase 30-70 obtained by adding and dissolving trans-unsaturated monoglyceride and oil-soluble substances as necessary in fats and oils
% by weight and 70 to 30% by weight of an aqueous phase obtained by adding and dissolving various sizing agents and, if necessary, water-soluble substances in water, are pre-emulsified in a W2O type.

At this time, emulsification and homogenization can be carried out using a homomixer, homogenizer, colloid mill, etc. while circulating with a pump.Next, this pre-emulsion is transferred to a closed continuous tube cooler, such as a votator or a combinator.
The oils and fats of the present invention are obtained by quenching them in a margarine making machine such as Parts Efter.

The thus obtained high-moisture oil/fat composition for kneading of the present invention had no problems with plasticity over a wide temperature range, which had been a problem in the past, and was also stable in emulsification. .

The oil and fat composition for high moisture kneading of the present invention can be used for various foods including breads such as white bread, sweet bread, and French bread, and confectionery such as biscuits, kutskies, and crackers.
Particularly when used in breads, it produces bread with a good flavor and a soft texture, while at the same time being crispy.

The high moisture oil and fat composition for kneading of the present invention can be used in the same manner as this type of conventionally used oil and fat for kneading,
Further, the amount used may be within the usual range, and when kneaded into bread dough, it may be about 20% by weight or less based on flour, and when kneaded into cake dough, it may be used in the usual amount.

(Example) Below, the present invention will be described in more detail by giving examples of the present invention together with comparative examples and usage examples.
and "%" are by weight unless otherwise specified.

Examples 1 to 10 and Comparative Examples 1 to 8 High moisture oil and fat compositions for kneading were obtained in the following manner according to the formulation shown in Table 2 below.

The oil and fat and emulsifier were placed in a mixing tank and heated to around 60°C to uniformly melt or disperse them to prepare an oil phase. In addition, a water phase was prepared by dissolving a sizing agent in water.

Add the above water phase to the above oil phase and homogenize by stirring uniformly,
A W10 type emulsion was used. By rapidly cooling this in a margarine making machine, it becomes high moisture oil and fat for kneading.
, got things.

As shown in Table 2 below, comparative examples include those using a saturated monoglyceride or cis-unsaturated monoglyceride as an emulsifier, and those using no sizing agent.

The texture IT (emulsion stability and plasticity) of the obtained high moisture kneaded horse oil & 11FIi was evaluated when stored at 10°C and 30°C for 3 days.

Table 3 As is clear from the results shown in Table 3 above, the oil and fat composition for high moisture kneading of the present invention had very stable emulsification and good plasticity, and was very excellent.

Use Example 1 [Bread Baking Test] Using the high moisture kneading oil and fat composition (product of the present invention) obtained in Example 1 as the oil and fat for bread dough kneading, bread was manufactured according to the following bread making process with the following raw material composition. .

・Blend Wheat Flour -・----Too Part I
- Strike...----23rd part top
White sugar --- 50 parts Food ---
1 part oil for kneading --- 50 parts milk --- 20 parts
Salt ・-・・-・−20 parts Water −630 parts Bread making process Kneading temperature ・−Medium dough 24℃ 1 kneading 28℃ Floor time ・−・−・−20 minutes bench time
−−−−−−・−25 minutes white −−
−−−40℃, 50 minutes interval −・−・・
・210℃, 23 fractions, for comparison, sheeting (saturated monoglyceride; 2%) was used as the fat for kneading.
A loaf of bread was produced using the same formulation and process as above, using a general kneading fat and oil (containing 18% moisture and 1.5% saturated monoglyceride). However, the amounts of oil and fat for kneading and water were finely adjusted so that the amounts of water and oil were the same.

The results of various tests on the obtained bread are shown in Table 4 below. In addition, the measurement of the hardness of the bread and the evaluation of the flavor test in Table 4 below were carried out as follows.

*1 The hardness of the bread was measured by the load required to compress a 30-inch thick loaf of bread by 15 inches using a rheometer manufactured by Fudo Kagaku.

*2 For flavor test evaluation, 20 people tasted the bread and averaged the five-point rating for each item from 1 (poor) to 5 (very good).

Table 4 As is clear from the results shown in Table 4 above, when the product of the present invention is used for kneading bread, it not only maintains the softness of the bread for a long time, but also provides bread that melts in the mouth.

As an example of when the water-in-oil emulsified fat composition for kneading of the present invention is used for kneading in confectionery and bread making, test results on white bread are shown.
It has also been recognized to be effective when used in cakes, etc., and in particular, it has a clearer effect on breads that age relatively quickly, such as raisin bread.

The remarkable effects of the present invention when used for impregnating oils, fats, and lactic acids include the following effects.

(1) Workability of bread and cake dough is improved.

(2) Moisture in bread and cake structures is retained, which helps soften gluten.

(3) Soft, long-lasting bread can be obtained.

(4) The specific volume of bread and cake increases.

(5) Bread and cakes that melt in the mouth can be obtained.

〔Effect of the invention〕

The water-in-oil emulsified fat and acid compound of the present invention for kneading is extremely stable in emulsification, can increase the water phase ratio, and has plasticity over a wide temperature range, especially for confectionery and confectionery. It can be obtained suitably as a fat for kneading bread.

Claims (3)

[Claims] (1) Consisting of an oil phase of 30 to 70% by weight and an aqueous phase of 70 to 30% by weight, each having a solid fat content of 30 or more at 10°C, 20 or more at 20°C, and 10 or more at 30°C, and 5 to 100 mol% of trans monoenoic acid in fatty acids
1. A water-in-oil emulsified fat composition for kneading, characterized by containing a monoglyceride containing a sizing agent, and a sizing agent. (2) 5 to 1 trans monoenoic acid in the constituent fatty acids
The water-in-oil emulsified fat composition for kneading according to claim 1, which contains 0.1 to 2.0% by weight of monoglyceride containing 00 mol%. (3) Claim (1) containing 0.1 to 10.0% by weight of a sizing agent.
) A water-in-oil emulsified fat composition for kneading.