JPH0722487B2 - Powdered oil - Google Patents

Description

TECHNICAL FIELD The present invention relates to powdered fats and oils for confectionery, bakery and noodle making, and more particularly to confectionery, bread and noodles powdered fat and oil containing diacetyltartaric acid monoglyceride. It is a thing.

[Conventional technology]

Diacetyl tartaric acid monoglyceride (DATEM) has a function of preventing aging and strengthening gluten, so that it is incorporated into an improving agent such as softener and dough conditioner and used in the confectionery, bread and noodle making industries.
Conventionally used improvers are flour, various starches, sugars, glucose, sugars such as dextrose, milk powder, and soybean powder in the form of a powder containing diacetyl tartaric acid monoglyceride and other emulsifiers, Substantially free of water. These improvers are generally used by adding about 1 to 10 parts by weight to 100 parts by weight of flour used, depending on the total amount of diacetyltartaric acid monoglyceride and other emulsifiers contained.

[Problems to be solved by the invention]

The conventional improver containing diacetyl tartaric acid monoglyceride is a state in which the emulsifier is dispersed in a powder state, and particularly diacetyl tartaric acid monoglyceride has a melting point lower than that of other emulsifiers such as monoglyceride, succinic acid monoglyceride, and calcium stearyl lactylate by about 10 ° C. For this reason, the improving agent is likely to become lumpy under the conditions of high temperature and high humidity, and when such an improving agent is used, it is difficult to uniformly disperse the improving agent in the dough and there is a problem that product quality varies.

[Means for solving problems]

The present inventors, diacetyl tartaric acid monoglyceride and improvers containing these are prone to lumps over time, when used in bread, to solve the above problem that the quality of the product is uneven, as a result of diligent research, The present inventors have found that the combined use of oil and fat and diacetyl tartaric acid monoglyceride to make powder oil and fat can effectively suppress the generation of lumps over time.

That is, the present invention contains oil, water, diacetyl tartaric acid monoglyceride, a base and / or a salt, and has a pH of 2.0 to 12.0 and is an oil-in-water emulsified fat (hereinafter, referred to as O / W emulsified fat) powdered. The present invention provides a powdered oil and fat characterized by the following.

Further, the present invention provides a powdered oil and fat, which contains oil, water, and a salt of diacetyltartaric acid monoglyceride, and has a pH of 2.0 to 12.0, which is an O / W type emulsified oil powdered. is there.

Hereinafter, the powdery fat and oil of the present invention will be described in detail.

The diacetyltartaric acid monoglyceride used in the present invention is not particularly limited in its production method, but usually, diacetyltartaric anhydride and a mixture of monoglyceride and diglyceride are reacted in the presence of acetic acid, or the mixture is dehydrated with tartaric acid and acetic acid. It can be obtained by esterification in the presence of acetic acid. Therefore, the diacetyltartaric acid monoglyceride used in the present invention is usually obtained as containing diacetyltartaric acid diglyceride.

The amount of diacetyl tartaric acid monoglyceride in the powdered fat and oil is
It is determined by the amount of powdered fat and oil and the amount of diacetyltartaric acid monoglyceride finally used for wheat flour. In general, diacetyl tartaric acid monoglyceride is used in an amount of 0.1 to 1% by weight based on the flour, and preferably 1 to 80% by weight in the powder oil and fat.

As the base used in the present invention, one or more bases selected from the group consisting of ammonia, calcium hydroxide, calcium oxide, magnesium hydroxide, magnesium oxide, potassium hydroxide, and sodium hydroxide may be used. Can be mentioned.

Examples of the salt used in the present invention include one or more salts of inorganic acid and / or organic acid of sodium, calcium, magnesium, potassium, ammonium and choline.

Examples of the inorganic acid include acetic acid, carbonic acid, hydrochloric acid, phosphoric acid, condensed phosphoric acid, sulfuric acid and the like.

Further, as the organic acid, citric acid, glycolic acid, lactic acid, malic acid, tartaric acid, succinic acid, cytidylic acid, adipic acid, fumaric acid, ascorbic acid, isoascorbic acid, alginic acid, fibrin glycolic acid, phosphatidic acid, Examples thereof include glycerophosphoric acid, pantothenic acid, starch glycolic acid, starch phosphate polyacrylic acid, glutamic acid, guanylic acid, inosinic acid, ribonucleotide, aspartic acid and uridylic acid.

Salts of strong acids and strong bases, such as sodium chloride (sodium chloride),
Since sodium sulfate has no pH adjusting action, it is excluded from the salts of the present invention.

Preferred salts used in the present invention include calcium acetate, magnesium acetate, potassium acetate, sodium acetate, ammonium adipate, calcium adipate,
Potassium adipate, ammonium carbonate, calcium carbonate, magnesium carbonate, potassium carbonate, sodium carbonate, calcium hydrogen carbonate, magnesium hydrogen carbonate, potassium hydrogen carbonate, sodium hydrogen carbonate, aluminum hydrogen carbonate, monoammonium phosphate, dipotassium phosphate, orchid Disodium phosphate, diammonium phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, triammonium phosphate, potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, metaline Sodium acid, sodium acid pyrophosphate, acidic calcium pyrophosphate, potassium hydrogen tartrate, ammonium citrate, calcium citrate, potassium citrate, sodium citrate, calcium glycolate, Potassium Rukon acid, sodium glyconic acid, ammonium lactate, calcium lactate, potassium lactate, sodium lactate, calcium dl- malate,
dl-potassium malate, dl-sodium malate, triammonium citrate, sodium dihydrogen citrate, potassium dihydrogen citrate, potassium tartrate, sodium tartrate, potassium sodium tartrate, monosodium succinate, disodium succinate, glutamic acid Ammonium, calcium glutamate, potassium glutamate,
Sodium glutamate, magnesium glutamate,
Calcium guanylate, sodium guanylate, calcium inosinate, sodium inosinate, calcium ribonucleotide, sodium ribonucleotide, sodium aspartate, sodium uridylate, potassium ascorbate, sodium ascorbate, calcium ascorbate, sodium isoascorbate , Ammonium alginate, calcium alginate,
Examples include potassium alginate, sodium alginate, calcium pantothenate, sodium pantothenate, among these, sodium acetate, ammonium carbonate, calcium carbonate, magnesium carbonate, sodium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, dipotassium phosphate, One or more selected from the group consisting of disodium phosphate, trisodium phosphate, potassium pyrophosphate, sodium pyrophosphate, sodium citrate, sodium tartrate, disodium succinate, sodium glutamate, and sodium ascorbate. Salts are particularly preferred.

The addition amount of these bases and / or salts to the O / W type emulsified fat depends on the acid value and addition amount of the diacetyltartaric acid monoglyceride used, the salt used, and the alkalinity of the base. This is the amount at which the pH becomes 2.0 to 12.0.

The pH of an O / W type emulsified fat, which is composed of fats and oils, water, and diacetyltartaric acid monoglyceride, containing no base and / or salt, is in the range of approximately 1.3 to 1.9.

When the pH of the O / W type emulsified fat is less than 2.0 or more than 12.0, a good emulsion cannot be obtained, and as a result, a satisfactory powdered oil or fat cannot be obtained. If the pH is adjusted to at least 2.0 to 12.0, the stability of the O / W type emulsified fat is significantly improved. More preferably, the pH of the O / W type emulsified fat is adjusted to the range of 3.0 to 9.5.

Examples of fats and oils used in the present invention include palm oil, soybean oil,
Natural oils such as rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil, etc., and one or more treatments such as hydrogenation, fractionation and transesterification. One or more kinds of fats and oils selected from the group consisting of processed fats and oils.

In the preparation of the powdery fat and oil of the present invention, if necessary, an emulsifier, for example, mono-diglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid. Ester, polyglycerin fatty acid ester, glycerin or polyglycerin polymerized fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride,
Succinic acid monoglyceride, ethoxymonoglyceride,
Calcium stearyl lactate, sodium stearyl lactate and the like, antioxidants, pigments, fragrances, excipients such as glucose, dextrin, fructose, isomerized sugar, invert sugar, sucrose, maltose, sugars such as lactose, gum arabic, gelatin, Gums such as xanthan gum, guar gum, locust bean gum, pectin, starches, whole milk powder, skim milk powder, whey,
Proteins such as buttermilk powder, casein, acid casein, sodium casein, full-fat milk, skim milk, buttermilk, soybean protein, and lactalbumin separated from whey can be added.

Further, the powdered oil and fat of the present invention, when used, if necessary,
Wheat flour, various gluten starches, sugars such as sugar, glycol, dextrose, milk powder, soybean powder, emulsifiers, potassium bromate, L-ascorbic acid, L-sodium ascorbate, cysteine, glutathione, redox agents such as cystine, Yeast foods, paste, α-amylase,
Enzyme agents such as protease, lipoxidase, tactase, invertase, pentonase, malt, glucose oxidase, and glycoamylase can be used in combination, and in that case, the amount of powdered oil and fat should be within the range of 10 to 100%. Is preferred.

The powdery fat and oil of the present invention is not particularly limited in its production method, but can be produced, for example, as follows. 5 to 95% by weight of an oil phase obtained by adding diacetyl tartaric acid monoglyceride and optionally an oil-soluble substance to fats and oils, and an aqueous phase obtained by adding and dissolving a base and / or salt and a water-soluble substance as necessary
Pre-emulsify 95-5% by weight into O / W type. Then, the powdery fat and oil of the present invention is obtained by pulverizing by using a spray drying method, a foam mat drying method, a freeze drying method, or the like. In the present invention, to make the emulsified fat O / W type, O
This is because powdering is difficult unless it is a / W type emulsified fat.

Further, another powder oil and fat of the present invention is, instead of the diacetyl tartaric acid monoglyceride in the powder oil and fat of the present invention described above,
This is a salt of diacetyl tartaric acid monoglyceride. As the salt of this diacetyl tartaric acid monoglyceride, those in the form of a salt with the base and / or salt added to the above-mentioned powdery fat and oil of the present invention are used, for example, sodium salt, potassium salt, calcium salt, magnesium salt. One or more salts selected from the group consisting of alkali metal salts and alkaline earth metal salts such as In the present invention, it is not necessary to add a base and / or salt as in the above-mentioned powdery fat and oil of the present invention,
In this powdered fat and oil, the pH of the O / W type emulsified fat is 2.0 to 12.0,
The salt of diacetyl tartaric acid monoglyceride is preferably used so as to be 3.0 to 9.5. The amount of the salt of diacetyltartaric acid monoglyceride for that purpose is generally,
The amount is preferably 0.1 to 1% by weight with respect to the flour of the material for confectionery, bread making and noodle making to which the powdered oil and fat is added, and 1 to 80% by weight with respect to the powdered oil and fat.

Further, the powdery fat and oil of the present invention containing the salt of diacetyl tartaric acid monoglyceride is, for example, a salt of diacetyl tartaric acid monoglyceride and an oil phase of 5 to 95% by weight in which an oil-soluble substance is optionally added to the fat and oil, Accordingly, 95 to 5% by weight of a water phase in which a water-soluble substance is added and dissolved in water is pre-emulsified into an O / W type, and thereafter, it is obtained by treating in the same manner as in the case of the production of the powdered fat and oil of the present invention described above. To be

Powdered oil and fat of the present invention, such as bread, confectionery bread, French bread, hard roll, pie, bread such as Danish, biscuits, cookies, confectionery such as crackers, pasta, noodles, Chinese noodles, udon, buckwheat, instant noodles and the like. It can be widely used as a dough improving agent for noodles.

〔Example〕

Next, examples and comparative examples of the present invention will be shown. The bread making performance tests in the following Examples and Comparative Examples were carried out by producing bread as described below using powdered fats and oils and evaluating bread making properties.

[Manufacture of bread]

Mountain-type bread formula ・ ・ ・ 70% Medium seed method (Medium seed) High-strength flour 70 parts by weight (350g) Yeast 2.5〃 (12.5g) Yeast food 0.4〃 (2g) Water 42〃 (210g) (Main dough) strong Flour 30 parts by weight (150 g) White sugar 5 〃 (25 g) Dietary salt 2 〃 (10 g) Water 28 〃 (140 g) Improver containing powdered fats and oils of the present invention * *: Diacetyl tartaric acid monoglyceride added to 100 parts by weight of strong flour Add 0.5 parts by weight to the above.

Manufacturing procedure Medium seed kneading (15 coat rigid type mixer) L2 ″ M2 ″ H1 ″ Kneading temperature 24-27 ℃ Medium seed fermentation 30 ℃ 3 hours End temperature 30-31 ℃ Main kneading Forging temperature 26-30 ℃ Floor time 30 ℃ 30 ″ Fractionation 450g × 2 Bench 15 ″ Roasting furnace 38 ℃ 70% RH 40-55 ″ End fermentation at 2.5cm from the upper edge of the pan type Fall shock pan The mold is dropped from a height of 5 cm 8 times to give a shock. Baking 220 ° C. 20 to 25 ″ [Evaluation] The above production is repeated 4 times at intervals of 30 to 40 minutes.

After firing, the one with the heat removed is sealed in a polyethylene bag and left at room temperature for 3 days. After 3 days, the volume (ml) of a total of 8 loaves of bread is weighed and the average value is calculated.

Examples 1 to 3 According to the formulation shown in Table 1 below, diacetyl tartaric acid monoglyceride (acid value 85.7) was added to fats and oils, heated to 50 to 60 ° C and dissolved to obtain an oil phase. On the other hand, add sodium carbonate (anhydrous) (or sodium hydroxide) to water at 50-60 ° C.
It is heated to dissolve and obtain an aqueous phase.

The above oil phase is added to the above water phase, emulsified into an oil-in-water type, and then powderized by a spray drying method to obtain the powdered oil and fat of the present invention.

40 parts by weight of the obtained powdered fat and oil, 20 parts by weight of dextrin, 20 parts by weight of sugar and 20 parts by weight of wheat flour were uniformly mixed to prepare powdery improvers.

Each of the above powdery improvers was packaged in a bag of 25 kg, left at room temperature, and observed for 68 days. As a result, 95% of the improvers were 200 mesh as shown in Table 1 below. After passing through the sieve, no lumps were found and it was extremely easy to use. The bread-making performance test is 68
The mountain-shaped loaf bread was manufactured as described above by using 5 parts by weight of the improving agent after storage for a day. The results are shown in Table 1 below.

Comparative Examples 1 to 3 According to the formulations shown in Table 1, the same procedure as in Examples was carried out, but in each case, powdered oil and fat could not be obtained due to poor emulsification.

Comparative Example 4 Diacetyl tartaric acid monoglyceride used in Examples 1 to 3
10 parts by weight, 50 parts by weight of dextrin, 20 parts by weight of sugar and 20 parts by weight of wheat flour were uniformly mixed to prepare a powdery improver.

The powdery improver was packaged in 25 kg bags, allowed to stand at room temperature, and observed 68 days later. As shown in Table 1 below, 200
The amount of the modifier that passed through the sieve of the mesh was 30%, and lumps were remarkably generated on the whole, making it extremely difficult to use.
The bread-making performance test was carried out by using 5 parts by weight of the improving agent after storage for 68 days to produce mountain loaf bread as described above. The results are shown in Table 1 below.

Example 4 According to the formulation shown in Table 1, Na salt of diacetyltartaric acid monoglyceride was added to fat and oil, heated to 50 to 60 ° C., dissolved,
Obtain an oil phase. The above oil phase is added to the water phase whose temperature is adjusted to 50 to 60 ° C., emulsified into an oil-in-water type, and then powdered by a spray drying method to obtain the powdered oil and fat of the present invention.

The obtained powdery fat and oil 40 parts by weight, dextrin 20 parts by weight, sugar 20 parts by weight and wheat flour 20 parts by weight were uniformly mixed to prepare a powdery improver.

The powdery improver is packaged in a bag of 25 kg and left at room temperature,
When the condition after 68 days was observed, as shown in Table 1 below, 95% of the improver passed through a 200-mesh sieve, almost no lumps were found, and the condition was extremely easy to use.
The bread-making performance test was carried out by using the improving agent after storage for 68 days in an amount of 5 parts by weight to produce mountain loaf bread as described above. The results are shown in Table 1 below.

[Effects of the Invention] According to the powdered fat and oil of the present invention, the following effects are exhibited.

The improver utilizing the powdered fat and oil of the present invention does not cause a blocking phenomenon even when stored for a long period of time, as compared with an improver containing a conventional diacetyltartaric acid monoglyceride,
It is easy to handle and does not show quality variations when used for bread making.

Since the free acetic acid generated in the production process of diacetyl tartaric acid monoglyceride is neutralized in the process of pulverization, the problem of flavor (sourness), which was a defect of diacetyl tartaric acid monoglyceride, was eliminated.

Claims (7)

[Claims] 1. An oil-in-water emulsified fat (hereinafter, referred to as O / W emulsified fat) having a pH of 2.0 to 12.0, which contains fats and oils, water, diacetyl tartaric acid monoglyceride, a base and / or a salt, and is powdered. Powdered fats and oils characterized by the above. 2. The powdery fat and oil according to claim (1), wherein the pH of the O / W type emulsified fat is 3.0 to 9.5. 3. A base is ammonia, calcium hydroxide,
Claims (1) or (2), which is one or more bases selected from the group consisting of calcium oxide, magnesium hydroxide, magnesium oxide, potassium hydroxide, and sodium hydroxide. Powdered fats and oils. 4. The salt is sodium acetate, ammonium carbonate, calcium carbonate, magnesium carbonate, sodium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, dipotassium phosphate, disodium phosphate, trisodium phosphate, potassium pyrophosphate, Claims 1 or 2 which is one or more salts selected from the group consisting of sodium pyrophosphate, sodium citrate, sodium tartrate, disodium succinate, sodium glutamate, and sodium ascorbate. The powdered fat and oil according to the item (2). 5. A powdered oil and fat comprising an oil / fat, water, and a salt of diacetyltartaric acid monoglyceride, which is obtained by pulverizing an O / W type emulsified oil having a pH of 2.0 to 12.0. 6. The powdery fat and oil according to claim 5, wherein the pH of the O / W type emulsified fat is 3.0 to 9.5. 7. A salt of diacetyl tartaric acid monoglyceride,
Claim (5) or () which is one or more salts selected from the group consisting of alkali metal salts and alkaline earth metal salts such as sodium salts, potassium salts, calcium salts and magnesium salts. Powdered oil and fat according to the item 6).