JPH0440977B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention provides a plastic water-in-oil emulsified fat, more specifically, a plastic water-in-oil emulsified fat that contains a glycerin fatty acid ester exhibiting a high melting point and is soft and rich in plasticity even when it contains a large amount of the ester. and its manufacturing method. In recent years, continuous bread-making methods have been introduced in the bread-making industry as production scale has expanded, but whereas in the past, little attention was paid to oils and fats in bread dough, in continuous bread-making methods, Since bread dough is subjected to intensive mixing, it has become essential to add bread-making improvers such as emulsifiers and dough concentrates to strengthen the dough. The most common and effective emulsifiers used in bread making are glycerin fatty acid esters such as glycerin monofatty acid esters, glycerin difatty acid esters, diacetyl tartaric acid monoglyceride, and succinic acid monoglyceride. These glycerin fatty acid esters are usually contained in shoe toning, margarine (water-in-oil emulsified fat), etc., and added as fats and oils for bread making. However, these glycerin fatty acid esters
They have a high melting point, and when they are added in the usual way, that is, in the form of a solution in the oil phase, the melting point of the continuous oil phase also increases, resulting in a shortening,
The margarine becomes hard, making it difficult to knead it into the dough during bread making. The present inventors have solved this problem and created a bread-making product that is soft and highly plastic even when containing a large amount of glycerin fatty acid ester, which has an excellent bread-making improvement effect when used in bread-making and has a high melting point. As a result of intensive research aimed at obtaining a water-in-oil emulsified fat for commercial use, a plastic water-in-oil emulsified fat in which powdered glycerin fatty acid esters, most of which have particle sizes of 300 mm or less, are dispersed, has achieved the above objective. The present invention was achieved by discovering the following. That is, the plastic water-in-oil emulsified fat of the present invention is characterized in that powdered glycerin fatty acid esters, most of which have a particle size of 300 mm or less, are dispersed therein. The plastic water-in-oil emulsified fat of the present invention will be explained in detail below. In addition to natural animal and vegetable oils, the oils and fats used in the present invention include transesterification, hydrogenation,
Examples include processed oils and fats that have been subjected to fractionation, etc., and these can be used alone or in combination. In addition, fats and oils are
A water-in-oil emulsified fat is selected so that the obtained water-in-oil emulsified fat has plasticity. The content of oil and water in the plastic water-in-oil emulsified fat of the present invention is not particularly limited, but for the purpose of bread making, if the weight ratio of oil to water becomes too small, the water content will increase relatively, which is preferable. Also, from the standpoint of stability of water-in-oil emulsification, the weight ratio of oil to water is 1.2 to 1 water.
It is preferably 1.2 or more, particularly preferably 1.2
~4.0 range. Further, the powdered glycerin fatty acid ester used in the present invention is a powdered product of glycerin monofatty acid ester, glycerin difatty acid ester, succinic acid monoglyceride, and diacetyl tartaric acid monoglyceride, which are usually used as emulsifiers in bread making. Most of the particle sizes are less than 300〓,
Preferably, the weight ratio of particles with a particle size of 300〓 or less is
If it contains 75% or more and 25% or more of particles with a particle size of 300 or more, precipitation may occur during the production of the plastic water-in-oil emulsified fat of the present invention, and the bread-making improvement effect may be reduced. Sometimes. The fatty acids bound to these powdered glycerin fatty acid esters are usually saturated fatty acids having 14 or more carbon atoms, with stearic acid and palmitic acid being particularly preferred. The blending ratio of the powdered glycerin fatty acid ester is not particularly limited, but from the viewpoint of bread-making improvement effect, it is preferably relative to the plastic water-in-oil emulsified fat.
It is 0.5-10% by weight. The plastic water-in-oil emulsified fat of the present invention may contain other emulsifiers, dairy products, thickeners, salt, sugars, It is also possible to freely include flavoring agents, flavoring agents, etc. The plastic water-in-oil emulsified fat of the present invention described above can be obtained by adding and dispersing the powdered glycerin fatty acid ester during the emulsified fat manufacturing process at a temperature below its melting point. One method is as follows. First, an oil phase is prepared by mixing and dissolving fats and oils and other subcomponents added depending on the purpose at room temperature or under heating. Approximately 55 to 40 depending on the type
Cool to below ℃. On the other hand, an aqueous phase in which water or other subcomponents added depending on the purpose are dissolved in water is kept at a temperature below the melting point of the powdered glycerin fatty acid ester to be added, that is, approximately 100%, depending on the type of the powdered glycerin fatty acid ester to be added. After maintaining the temperature at 55 to 40° C. or lower, powdered glycerin fatty acid ester is added and dispersed in the aqueous phase (or water). Next, the oil phase and the water phase are mixed and emulsified into a water-in-oil type while maintaining the above temperature (below the melting point of the powdered glycerin fatty acid ester) to obtain an emulsion. After that,
The plastic water-in-oil emulsion of the present invention can be obtained by rapidly cooling and plasticizing the obtained water-in-oil emulsion using a rapid-cooling plasticizing machine such as a votator. When the temperature of the oil phase, aqueous phase, and water-in-oil emulsion becomes higher than the melting point of the powdered glycerin fatty acid ester, the powdered glycerin fatty acid ester dissolves and a portion or most of it transfers to the oil phase. This melting raises the melting point of the continuous oil phase, resulting in a loss of softness and plasticity necessary for use in bread making. Furthermore, the plastic water-in-oil emulsified fat of the present invention can also be obtained by the method shown below. First, an oil phase is prepared by mixing and dissolving oils and fats and other subcomponents added depending on the purpose at room temperature or under heating. Although it varies depending on the type of
After cooling to 55 to 40° C. or lower, powdered glycerin fatty acid ester is added and dispersed in the oil phase. on the other hand,
The aqueous phase, in which water or other subcomponents added depending on the purpose are dissolved in water, is maintained at a temperature below the melting point of the powdered glycerin fatty acid ester dispersed in the oil phase. Next, the oil phase and the aqueous phase (or water) are mixed and emulsified into a water-in-oil type while maintaining the above temperature (below the melting point of the powdered glycerin fatty acid ester) to obtain an emulsion. Thereafter, the obtained water-in-oil emulsion is rapidly cooled and plasticized using a rapid-cooling plasticizer such as a votator, thereby obtaining the plastic water-in-oil emulsified fat of the present invention. When the temperature of the oil phase, aqueous phase, and water-in-oil emulsion becomes higher than the melting point of the powdered glycerin fatty acid ester, the powdered glycerin fatty acid ester will dissolve and a portion or most of it will transfer to the oil phase. This melting raises the melting point of the continuous oil phase, resulting in a loss of softness and plasticity necessary for use in bread making. Furthermore, the plastic water-in-oil emulsified fat of the present invention can also be obtained by the method shown below. First, an oil phase is prepared by mixing and dissolving fats and oils and other subcomponents added depending on the purpose at room temperature or under heating. On the other hand, an aqueous phase is prepared by dissolving water or other subcomponents added depending on the purpose in water. Next, the oil phase and the aqueous phase (or water) are mixed and emulsified into a water-in-oil type to obtain an emulsion. Below the melting point of the powdered glycerin fatty acid ester to which the resulting water-in-oil emulsion is added, that is, after cooling to about 55 to 40°C, depending on the type of powdered glycerin fatty acid ester to be added, the water-in-oil emulsion is added. Powdered glycerin fatty acid ester is added and dispersed in the water emulsion. After that,
The plastic water-in-oil emulsified fat of the present invention can be obtained by rapidly cooling and plasticizing this product using a rapid cooling plasticizer such as a votator. When the temperature of the water-in-oil emulsion becomes higher than the melting point of the powdered glycerin fatty acid ester, the powdered glycerin fatty acid ester dissolves, and some or most of it migrates and dissolves in the oil phase. As a result of raising the melting point of the continuous oil phase, it loses the softness and plasticity necessary for use in bread making. The plastic water-in-oil emulsified fat of the present invention has an excellent bread-making improvement effect when used in bread-making, and is soft and highly plastic even when containing a large amount of glycerin fatty acid ester with a high melting point. It is something that The present invention will be explained in more detail with reference to Examples and Comparative Examples below. Examples 1 to 4, Comparative Examples 1 and 2, Reference Examples 1 and 2 A blend of 9 parts (by weight, the same applies hereinafter) of hydrogenated fish oil with an elevated melting point of 28°C and 1 part of hydrogenated fish oil with an elevated melting point of 36°C. A plastic water-in-oil emulsion was prepared using Oil A and blended oil B, which was prepared by dissolving and mixing 6 parts of hydrogenated fish oil with an elevated melting point of 28°C and 4 parts of hydrogenated fish oil with an elevated melting point of 36°C, with the composition shown in Table 1 below. was manufactured. The manufacturing method for Examples 1 and 2 was as follows. First, the oil phase is dissolved and then cooled to about 55°C. Next, powdered glycerin fatty acid ester is added to water at around 30°C, and stirred and dispersed using a homomixer (manufactured by Tokushu Kika) to form an aqueous phase. The aqueous phase was added to the oil phase while stirring to form a water-in-oil emulsion, and the mixture was then passed through a quenching plasticizer to obtain a plastic water-in-oil emulsified fat of the present invention. Further, for Examples 3 and 4, the following method was used. First, the oil phase is heated to around 70℃ and dissolved, and then
Add water at around 30°C to create a water-in-oil emulsion, and maintain the water-in-oil emulsion at around 45°C while stirring.
Next, powdered glycerin fatty acid ester was added to this water-in-oil emulsion, stirred and dispersed, and then passed through a rapid cooling plasticization device to obtain a plastic water-in-oil emulsion of the present invention. Further, comparative examples and reference examples were carried out as follows using a conventional known method. First, powdered glycerin fatty acid ester was added to the dissolved oil phase (not added in the reference example).
Heat to around 70℃ to dissolve uniformly. Water at around 30° C. was added to the oil phase while stirring to form a water-in-oil emulsion, and then passed through a rapid cooling plasticizer to obtain a margarine-like water-in-oil emulsified fat composition. The measurement results of the maximum compressive stress for the plastic water-in-oil emulsified fat compositions of the present invention obtained in Examples 1 to 4 and the water-in-oil emulsified fat compositions obtained in Comparative Examples and Reference Examples are shown below. It is shown in Table 2. As is clear from Table 2 below, Examples 1 to 4
The plastic water-in-oil emulsified fat composition of the present invention obtained in the above was completely softer than the water-in-oil emulsified fat composition obtained in the comparative example.

【table】

【table】

[Bread baking test]

Using the plastic water-in-oil emulsified fat (in which powdered glycerin fatty acid ester is dispersed) of the present invention obtained in Example 1 as the fat for kneading, bread is manufactured by the following bread-making process with the following raw material composition. did. ●Composition by weight Wheat flour 1000 Yeast 23 Caster sugar 50 Food 1 Oil for kneading 50 Milk powder 20 Salt 20 Water 630 ●Bread making process Top temperature 24℃ for bread, 28℃ Floor time 20 minutes bench time 25 minutes baking 40 ℃, 50 minutes 210℃, 23 minutes For comparison, water-in-oil emulsified fat composition obtained in Comparative Example 1 (in which powdered glycerin fatty acid ester is dissolved) and Reference Example 1 were prepared. Each of the water-in-oil emulsified oil and fat compositions (without the addition of powdered glycerin fatty acid ester) was used as the oil and fat for kneading, and bread was manufactured using the same formulation and the same process as above. The results of various tests on the obtained bread are shown in Table 3 below. The hardness of the bread in Table 3 below was measured as follows. *The hardness of the bread was determined by measuring the load required to compress a 30 mm thick loaf of bread by 15 mm using a Fudo Kagaku rheometer.

[Table] As is clear from the results shown in Table 3 above, the plastic water-in-oil emulsified fat of the present invention is soft and highly plastic, so that oil and fat and powdered glycerin fatty acid ester easily enter the dough during bread making. Because it is kneaded, it is easy to work with, and not only can bread with a large specific volume be obtained, but it can also maintain its softness for a long time.

Claims (1)

[Scope of Claims] 1. A plastic water-in-oil emulsified fat characterized by dispersing powdered glycerin fatty acid ester, most of which has a particle size of 300 mm or less. 2 The weight ratio of oil to water is 1 to water.
1.2 to 4.0, the plastic water-in-oil emulsified fat according to claim 1. 3. The powdered glycerin fatty acid ester is one or more glycerin fatty acid esters selected from the group consisting of powdered glycerin monofatty acid ester, powdered glycerin difatty acid ester, powdered succinic acid monoglyceride, and powdered diacetyl tartaric acid monoglyceride. The first claim is
The plastic water-in-oil emulsified fat according to item 1 or 2. 4. A plastic water-in-oil emulsified fat characterized by adding and dispersing powdered glycerin fatty acid ester, most of which have particles of 300 mm or less, into an oil phase, water phase, or emulsion at a temperature below its melting point. Production method. 5. The method for producing a plastic water-in-oil emulsified fat according to claim 4, characterized in that the powdered glycerin fatty acid ester is added to the oil phase at a temperature below its melting point. 6. The method for producing a plastic water-in-oil emulsified fat according to claim 4, characterized in that the powdered glycerin fatty acid ester is added to the aqueous phase at a temperature below its melting point. 7. The method for producing a plastic water-in-oil emulsified fat according to claim 4, characterized in that the powdered glycerin fatty acid ester is added to the emulsion at a temperature below its melting point.