JP4430186B2 - Fluid shortening - Google Patents

Description

【００２６】
【表２】

（ショートニングの状態）◎：均一な流動状 ○：ほぼ均一な流動状
△：一部沈殿あり ×：二層に分離
（保存中の管理）◎：加温、撹拌とも不要 ○：撹拌のみ必要
×：加温、撹拌が必要
（製パン作業性）○：生地にショートニングの練り込みが容易
△：生地にショートニングがやや練り込みにくい
×：生地がすべり、ショートニングが練り込みにくい
（パンの評価）容積、内相のきめ立ち、ソフト感、食感の総合評価。
◎：優れている ○：良好 △：やや劣る ×：劣る
【００２７】
実施例１〜３、６〜９、参考例１〜６および比較例１〜５に示すように、クエン酸モノグリセリン脂肪酸エステル、コハク酸モノグリセリン脂肪酸エステル、レシチンの中から選ばれる２種以上とポリグリセリン脂肪酸エステルおよび／またはショ糖脂肪酸エステルの組み合わせが必須であることがわかる。
実施例１〜３、６〜９、参考例１〜４から流動状ショートニング１００ｇ中の乳化剤の配合量は１〜２０重量％の範囲が望ましい。
また、実施例１〜３、６〜９、参考例１〜６よりクエン酸モノグリセリン脂肪酸エステル、コハク酸モノグリセリン脂肪酸エステル、レシチンの２種以上が５０〜９０重量％に対して、ポリグリセリン脂肪酸エステルおよび／またはショ糖脂肪酸エステルが１０〜５０重量％の範囲が適当であることがわかる。
【００２８】
【効果】
製造時に急冷加工の工程を必要とせずに液状油脂を用いて流動状のショートニングを得ることができるため、従来必要とされていた設備、工程を必要とせず、大幅なコスト削減が実現できる。
保存中の分離、沈殿をおこさないための加温・撹拌の手間を簡略化することができる流動状のショートニングを提供することができる。
製パン時の作業性やパンの外観、食感の改良に優れた効果をもつ流動状のショートニングを提供することができる。[0001]
[Technical field to which industry belongs]
It relates to fluid shortening using liquid oil. More specifically, the present invention relates to a method for producing a fluidized shortening suitable for bread making that does not require a rapid cooling process.
[0002]
[Prior art]
According to Japanese Agricultural Standards, “Shortening is a solid or fluid produced by quenching a refined animal or vegetable oil, hardened oil or a mixture of these, and a solid or fluid produced without quenching. It is defined as “a product having processability such as flexibility and emulsification”.
Oils and fats used for bread making have important functions such as improving the internal phase structure of bread, increasing the volume, and improving mechanical resistance. In addition to the flavor and nutritional effects of the oils and fats, they are essential for bread making. It is. In general, solid shortening is often used as fats and oils for bread making. However, when fluid shortening having fluidity at room temperature is used, workability is improved, for example, measurement can be automated in factory production.
[0003]
As a production method of fluidized or liquid shortening, generally, a method of using plastic fats and oils such as animal fats and palm oils and hydrogenated fats and oils, a method of blending an emulsifier, or a combination of these has been proposed ( JP-A-53-44660, JP-A-53-69842, JP-B-58-31176, JP-B-62-53131, JP-A-5-21886).
However, the production of such fluid or liquid shortening requires a rapid cooling process, heating during storage, stirring, and the like.
[0004]
[Problems to be solved]
An object of the present invention is to provide a manufacturing method of fluidized shortening that can realize a significant cost reduction without requiring a process and equipment for quenching that has been conventionally required.
In addition, since the fluidized shortening of the present invention does not separate or settle during storage, it is possible to simplify the heating / stirring work normally required when using the conventional fluidized or liquid shortening. Can do.
According to the present invention, it is possible to provide a fluid shortening that is excellent in workability during bread making and has an effect of improving the appearance and texture of bread.
[0005]
[Means for Solving the Problems]
The present inventors have blended two or more types selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin into liquid oils and fats, thereby adding conventional polyglycerin fatty acid ester and / or sucrose fatty acid ester. The present inventors have found a fluidized shortening manufacturing method that does not require the rapid cooling process required for the shortening manufacturing process and that can simplify heating and stirring during storage.
[0006]
That is, the present invention is characterized by a combination of liquid oil and fat, two or more kinds selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin, and polyglycerin fatty acid ester and / or sucrose fatty acid ester. The gist of fluid shortening.
[0007]
In a preferred embodiment of the present invention, polyglycerol fatty acid ester and / or sucrose fatty acid ester is 10 to 50% by weight of 2 or more selected from citric acid monoglycerol fatty acid ester, succinic acid monoglycerol fatty acid ester and lecithin. In this case, the present invention relates to 50 to 90% by weight of two or more selected from liquid oil and fat, citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin. A fluid shortening characterized by combining polyglycerin fatty acid ester and / or sucrose fatty acid ester in a proportion of 10 to 50% by weight.
[0008]
Further, a preferred embodiment of the present invention is a total formulation of liquid fats and oils of two or more selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester and lecithin and polyglycerin fatty acid ester and / or sucrose fatty acid ester. The amount is 1 to 20% by weight, and in this case, the present invention is based on 50 to 90% by weight of two or more selected from liquid oil and fat, citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin. A fluid shortening characterized by combining 10 to 50% by weight of polyglycerin fatty acid ester and / or sucrose fatty acid ester, and a combination of 1 to 20% by weight with respect to the liquid oil. .
[0009]
The present invention also includes a step of dissolving in liquid oil a combination of two or more selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin and polyglycerin fatty acid ester and / or sucrose fatty acid ester. The gist of the manufacturing method of the fluidized shortening is that it does not require a quenching process.
[0010]
A ratio of 10 to 50% by weight of polyglycerol fatty acid ester and / or sucrose fatty acid ester with respect to 50 to 90% by weight of two or more kinds selected from citric acid monoglycerol fatty acid ester, succinic acid monoglycerol fatty acid ester and lecithin In that case, in the present invention, in the liquid fat or oil, two or more kinds selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, lecithin, 50 to 90% by weight, A fluid shortening characterized by having a step of dissolving in combination so as to be a proportion of 10 to 50% by weight of polyglycerin fatty acid ester and / or sucrose fatty acid ester, and no step of quenching processing is required by the step It is a manufacturing method.
[0011]
Further, the present invention provides the above-described method for producing fluid shortening, wherein two or more kinds selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester and lecithin, polyglycerin fatty acid ester and / or sucrose fatty acid ester Is used in a liquid fat and oil in a total amount of 1 to 20% by weight.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The liquid fat used for the fluid shortening of the present invention is a fat or oil that is liquid or fluid at normal temperature and is not limited by its origin and composition. For example, plant seeds such as rapeseed, corn, soybean, sunflower, safflower, olive, cottonseed, etc. and fats derived from animals such as pork fat, fish oil or mixtures thereof, and lipids obtained by purifying, hydrogenating or transesterifying them Of these, any of a fraction that is liquid at room temperature or a mixture thereof and the like may be used. Specific examples include rapeseed oil, corn oil, soybean oil, sunflower oil, and fractionated lard.
[0013]
Among the emulsifiers used in the present invention, citric acid monoglycerin fatty acid ester and succinic acid monoglycerin fatty acid ester are preferably those in which the number of carbon atoms of the combined fatty acid is 16 or more.
[0014]
The origin and form of lecithin are not particularly limited, and these may be in the form of powder or enzyme-treated. Specific examples include soybean lecithin, egg yolk lecithin, powdered lecithin thereof, and enzyme-treated lecithin.
[0015]
The polyglycerol fatty acid ester preferably has a glycerol bond number of 10 or more, and the bonded fatty acid has 18 or more carbon atoms. Specific examples include decaglycerin behenic acid decaester.
[0016]
The sucrose fatty acid ester preferably has a combined fatty acid of 16 or more, and specifically includes stearic acid or palmitic acid, or a mixture of two or more thereof.
[0017]
The blending ratio of the emulsifier is 10 to 50% of polyglycerol fatty acid ester and / or sucrose fatty acid ester with respect to 50 to 90% by weight of two or more kinds of citric acid monoglycerol fatty acid ester, succinic acid monoglycerol fatty acid ester and lecithin. A proportion by weight is preferred. If the blending ratio of two or more of citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin is increased, the dispersibility in fats and oils is deteriorated. Is difficult to obtain.
[0018]
The total amount of emulsifier in the liquid oil is preferably 1 to 20% by weight, more preferably 2 to 5% by weight. When more than this is blended, it becomes easy to solidify or precipitation increases, and it is difficult to obtain uniform fluidity. When the amount is too small, the particles are not uniformly dispersed and precipitation is likely to occur, and sufficient fluidity cannot be obtained. Therefore, it is not possible to obtain sufficient effects for improving workability during bread making and improving the texture of bread.
[0019]
In the method for producing a fluid shortening according to the present invention, liquid oil is heated to a temperature equal to or higher than the melting point of the emulsifier used, and then the emulsifier is added, stirred, dissolved, and uniformly dispersed. Or after mixing an emulsifier with liquid fats and oils, it may dissolve by heating and stirring. The cooling method after uniformly dispersing in the liquid oil is not particularly defined, and it may be left as it is or may be forcedly cooled.
Moreover, when preserve | saving the obtained shortening, a more uniform state can be obtained by adding stirring as needed.
[0020]
By using the obtained fluid shortening for bread making, it is easy to knead the shortening into the dough, and a dough excellent in extensibility can be obtained. Moreover, the bread obtained by baking this dough is excellent in increase in volume, texture of the internal phase, soft feeling, texture and the like.
[0021]
[Action]
Citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin have an effect of improving the workability during baking and the quality of the baked product.
Polyglycerin fatty acid ester and sucrose fatty acid ester have the effect of adjusting the crystal such as improving the dispersibility of the emulsifier in oil and fat and suppressing precipitation.
By blending them in combination, a rapid shortening process is not required, and a fluidized shortening excellent in workability during baking and the quality of the baked product can be obtained.
[0022]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0023]
Examples 1-3, 6-9, Reference Examples 1-6 and Comparative Examples 1-5
(Manufacturing of shortening)
Shortenings were prepared with the emulsifier formulation shown in Table 1.
The rapeseed oil was mixed with an emulsifier according to the formulation shown in Table 1 to make the total amount 100 g. While stirring this mixture, it was heated to 80 ° C. and completely dissolved, and this was left at room temperature to obtain a shortening.
Table 2 shows the state of shortening obtained, management during storage (necessity of heating and stirring), workability during bread making, and evaluation of the baked product.
The bread making test was carried out in a one loaf type by adding 5% by weight of fluid shortening to wheat flour and blending bread. The workability of breadmaking was evaluated by kneading into the dough when the shortening was added in the mixing process.
[0024]
(Breadmaking test)
<Combination>
Wheat flour [Showa Sangyo Co., Ltd. King Star] 1000 g, Sugar [Nissho Iwai Foods Co., Ltd., refined white sugar] 50 g, Salt [Japan Tobacco Inc.] 20 g, East Food [Shinka Foods Co., Ltd. SA-120] ] 1 g, yeast [Asahi Kasei Kogyo Co., Ltd. 45 yeast] 20 g, fluidized shortening 50 g of Table 1
<< Process >>
Mixing Low speed 3 minutes, Medium speed 3 minutes, High speed 1 minute, Oil input, Low speed 2 minutes, Medium speed 3 minutes, High speed 1 minute [Kanto Mixer Industry Co., Ltd. 10 coat mixer]
Kneading temperature 27.0 ° C
Fermentation conditions 28 ° C., RH (relative humidity) 75%, 90 minutes, punch, 30 minutes split / round 300 g • hand round bench time 15 minutes molding One loaf type proofer 38 ° C., RH (relative humidity) 80%, 60 minutes firing 200 The evaluation of the baked product at 25 ° C. for 25 minutes was performed by comprehensive evaluation of volume, texture of the inner phase, soft feeling, and texture.
[0025]
[Table 1]

[0026]
[Table 2]

(Shortening state) ◎: Uniform fluid state ○: Almost uniform fluid state
△: Partial precipitation ×: Separation into two layers (control during storage) ◎: Neither heating nor stirring required ○: Only stirring required
×: Heating and stirring are required (breadmaking workability) ○: Kneading of shortening into the dough is easy
Δ: Shortening is not easily kneaded into the fabric.
X: Overall evaluation of the volume of the dough slipping, shortening is difficult to knead (evaluation of bread), the sharpness of the internal phase, soft feeling, texture.
◎: Excellent ○: Good △: Slightly inferior ×: Inferior [0027]
As shown in Examples 1 to 3, 6 to 9, Reference Examples 1 to 6 and Comparative Examples 1 to 5, and two or more kinds selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin It can be seen that a combination of polyglycerin fatty acid ester and / or sucrose fatty acid ester is essential.
From Examples 1 to 3, 6 to 9, and Reference Examples 1 to 4 , the blending amount of the emulsifier in 100 g of the fluidized shortening is preferably in the range of 1 to 20% by weight.
In addition, from Examples 1 to 3, 6 to 9, and Reference Examples 1 to 6 , citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin are 50% to 90% by weight of polyglycerin fatty acid. It can be seen that the range of 10 to 50% by weight of ester and / or sucrose fatty acid ester is suitable.
[0028]
【effect】
Since fluidized fats and oils can be used to obtain a fluidized shortening without the need for a rapid cooling process at the time of production, equipment and processes that have been conventionally required are not required, and a significant cost reduction can be realized.
It is possible to provide a fluidized shortening capable of simplifying the labor of heating and stirring for preventing separation and precipitation during storage.
It is possible to provide a fluidized shortening having an excellent effect in improving workability during bread making, the appearance of the bread, and the texture.

Claims (1)

Liquid oil, citric acid monoglycerol fatty acid ester carbon number of 16 or more linked fatty acids, succinic acid monoglycerol fatty acid ester carbon number of 16 or more linked fatty acids, and 2 or more selected from lecithin, a linked fatty acids 50 or more of polyglycerin fatty acid ester having 18 or more carbon atoms and / or sucrose fatty acid ester having 16 or more combined fatty acids selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester and lecithin A ratio of 10 to 50% by weight of polyglycerin fatty acid ester and / or sucrose fatty acid ester with respect to ˜90% by weight, and two types selected from citric acid monoglycerin fatty acid ester, succinic acid monoglycerin fatty acid ester, and lecithin Above, polyglycerin fat And a step of dissolving the ester and / or sucrose fatty acid ester in combination with a total amount of 2-5 wt% in the liquid fat as the total amount of the liquid oil emulsifier, and a rapid cooling process step A method for producing a fluidized shortening for bread characterized by not having.