JPH0728642B2 - Premix used for confectionery and bread making - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a premix used for confectionery, bread making, and the like.
More specifically, the present invention relates to a novel premix for confectionery, bread making and noodle making, which is prepared by blending powdered oil and fat containing diacetyl tartaric acid monoglyceride or a salt thereof.

[Conventional technology]

In the confectionery, bread making, noodle making industries and the like, streamlining of production has been increasingly demanded in order to meet the recent progress of mechanization, labor saving, and various consumer needs. In response to such demands, even in the above-mentioned industry, the method of manufacturing “dough” does not require skill and is simpler and more consistent in quality of the final product than the method starting from weighing and mixing the raw materials. The method of using a premix is being adopted.

As a premix that has been conventionally used, in flour,
Oils and fats, sugars, milk powder, egg powder, swelling agents, salt, seasonings, flavors and the like are generally added, or in addition, an emulsifier, an oxidizing agent, a reducing agent, yeast, yeast food, Some also have various enzymes added.

[Problems to be solved by the invention]

Among the emulsifiers used for bread making, diacetyl tartaric acid monoglyceride (DATEM) is widely used as an emulsifier having good bread-making properties, but its usage is to add it directly as an emulsifier during bread making. However, it is limited to either an oxidizing agent, a reducing agent, an enzyme, a saccharide, wheat flour, gluten, starch or the like in the form of an improving agent.

However, when DATEM is added to the premix in the form described above, it is hydrolyzed by the moisture contained in the flour (about 14%), and the bread-making property is gradually lost. For this reason, DATEM is not used in applications such as premixes that have a relatively high water content and are left for a long time before being used, even though they have good baking properties. It was

Therefore, the object of the present invention is that the daily hydrolysis of diacetyl tartaric acid monoglyceride does not occur, and there is no deterioration in the daily confectionery, bread making and noodle making properties, the premix for confectionery, bread making and noodle making. To provide.

[Means for solving problems]

The present inventors, as a result of diligent research, by using powdered fats and oils obtained by powdering fats and oils and diacetyltartaric acid monoglycerides, daily confectionery of premixes containing diacetyltartaric acid monoglyceride, bread making and deterioration of noodle making properties It was found that the above can be effectively suppressed.

The present invention was made based on the above findings,
Water, diacetyl tartaric acid monoglyceride and base and /
Alternatively, the present invention provides a premix containing a powdered oil and fat containing an oil-in-water type emulsified oil (hereinafter referred to as O / W type emulsified oil) having a pH of 2.0 to 12.0 and powdered.

The present invention also provides a premix comprising a fat and oil, water and a salt of diacetyl tartaric acid monoglyceride, and a powdered fat and oil obtained by powdering an O / W type emulsified fat having a pH of 2.0 to 12.0. is there.

Hereinafter, the premix of the present invention will be described in detail.

With the premix of the present invention, in flour such as wheat flour, powdered fats and oils, and sugars, powdered milk, egg powder, expanding agents, salt, seasonings,
Manufactured by mixing all or part of auxiliary materials such as flavors, emulsifiers, yeast, yeast food, oxidizing agents, reducing agents, and various enzymes, and adding water and other ingredients to steaming / baking.
Breads (such as pancakes, sponge cakes, donuts, etc.) can be easily prepared by simply heating and cooking such as frying and boiling.
Pies, Danish pastries, sweet buns, loaves, French bread, hard rolls, etc., confectionery (eg biscuits, cookies, crackers, etc.) Noodles (eg pasta,
Noodles, Chinese noodles, udon, soba, etc.) and other prepared foods (such as tempura powder) can be prepared.

In the premix of the present invention, in addition to the above-mentioned materials, all materials usually used for producing the premix can be used.

The diacetyltartaric acid monoglyceride used in the production of the powdered fat and oil blended in the premix of the present invention is not particularly limited in its production method, but usually, the diacetyltartaric acid anhydride and the mixture of monoglyceride and diglyceride are reacted in the presence of acetic acid. Alternatively, a mixture of monoglyceride and diglyceride can be obtained by esterification with tartaric acid and acetic acid in the presence of acetic anhydride. 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
Finally added to the flour in the premix,
It is determined by the amount of powdered fat and oil and the amount of diacetyl tartaric acid monoglyceride. Generally, diacetyl tartaric acid monoglyceride is 0.1-1% by weight, based on the flour in the premix.
It is preferably contained in the powdery fat and oil in an amount of 1 to 80% by weight.

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 constituting the salt include acetic acid, carbonic acid, hydrochloric acid, phosphoric acid, condensed phosphoric acid, sulfuric acid and the like, and examples of the organic acid include citric acid, gluconic 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, glycerophosphoric acid, pantothenic acid, starch glycolic acid, starch phosphate ester polyacrylic acid, glutamic acid, Examples thereof include 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, ammonium hydrogen carbonate, monoammonium phosphate, dipotassium phosphate, phosphorus Disodium phosphate, diammonium phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, triammonium phosphate, potassium pyrophosphate, sodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium nataphosphate, metaline Sodium acid, sodium acid pyrophosphate, calcium acid pyrophosphate, potassium hydrogen tartrate, ammonium citrate, calcium citrate, potassium citrate, sodium citrate, calcium gluconate, Potassium Rukon acid, sodium gluconate, 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 the 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.

The oil and fat used in the present invention is not particularly limited, and examples thereof include palm oil, palm kernel oil, palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, Pork and cocoa butter. Examples thereof include natural oils and fats such as fish oil and whale oil, and one or more kinds of oils and fats selected from the group consisting of processed oils and fats which have been subjected to one or more treatments such as hydrogenation, fractionation and transesterification.

In addition, if necessary during the preparation of powdered fats and oils, emulsifiers such as 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, poly Glycerin 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 antioxidants,
Dyes, flavors, excipients such as glucose, dextrin,
Sugars such as fructose, isomerized sugar, invert sugar, sucrose, maltose, lactose, gum arabic, gelatin, xanthan gum, guar gum, locust bean gum, gums such as pectin, starches, whole milk powder, skim milk powder, whey, butter Proteins such as milk powder, casein, acid casein, sodium casein, full-fat milk, skim milk, buttermilk, soybean protein, and lactalbumin separated from whey can also be added.

The method for producing the powdered fat and oil used in the premix of the present invention is not particularly limited, and examples thereof include the following methods.

5 to 95% by weight of an oil phase in which diacetyl tartaric acid monoglyceride and an oil-soluble substance are added and dissolved in fats and oils, and an aqueous phase in which a base and / or salt and a water-soluble substance are added and dissolved, if necessary, 95 to 5% Pre-emulsify wt% into O / W type. Then
Powdered fats and oils are obtained by pulverizing the O / W type emulsified fat using a spray dry method, a foam mat dry method, a freeze drying method, or the like. In the present invention, the emulsified fat is made to be an O / W type because it is difficult to pulverize it unless it is an O / W type emulsified fat.

Further, another powdered fat and oil used in the premix of the present invention is a salt of diacetyltartaric acid monoglyceride instead of the diacetyltartaric acid monoglyceride in the above-mentioned powdered fat and oil, and in this case, usually the above-mentioned base and / or Or does not contain salt.

As a salt of the above diacetyl tartaric acid monoglyceride,
The diacetyl tartaric acid monoglyceride is used in the form of a salt with the above-mentioned base and / or salt or the like, and is composed of, for example, an alkali metal salt such as a sodium salt, a potassium salt, a calcium salt, a magnesium salt or an alkaline earth metal salt. One or more salts selected from the group are preferred.

The amount of the salt of diacetyl tartaric acid monoglyceride in the powdered fat and oil is finally determined by the amount of the powdered fat and oil and the salt of diacetyl tartaric acid monoglyceride added to the wheat flour in the premix, but generally diacetyl tartaric acid is used. The monoglyceride salt is contained in the premix in an amount of 0.1 to 1% by weight, and preferably 1 to 80% by weight in the powdered fat and oil.

Further, diacetyl tartaric acid monoglyceride and a salt of diacetyl tartaric acid monoglyceride may be used in combination, and when both are used in combination, the total of diacetyl tartaric acid monoglyceride and the salt of diacetyl tartaric acid monoglyceride is relative to the flour in the premix. It is preferably contained in an amount of 0.1 to 1% by weight, and preferably in an amount of 1 to 80% by weight in the powdered fat and oil.

In the powdered fats and oils using the salt of diacetyl tartaric acid monoglyceride, it is not necessary to add a base and / or salt as in the above-mentioned powdered fats and oils, but the pH of the O / W type emulsified fat is 2.0 to 12.0, preferably 3.0-
The salt of the above diacetyl tartaric acid monoglyceride is used so as to be 9.5.

The powdery fat and oil containing the salt of diacetyl tartaric acid monoglyceride is, for example, 5 to 95% by weight of an oil phase in which a salt of diacetyl tartaric acid monoglyceride and optionally an oil-soluble substance is added to the fat and oil, and optionally a water-soluble substance. It is obtained by preliminarily emulsifying 95 to 5% by weight of an aqueous phase obtained by adding and dissolving in water to the O / W type, and thereafter treating it in the same manner as in the case of producing a powdery fat and oil using the above diacetyltartaric acid monoglyceride.

The premix of the present invention includes the above-mentioned powdery fats and oils, wheat flour, sugars, milk powder, egg powder, swelling agents, salt, seasonings, flavors, and the like, and further yeast, potassium bromate, L-ascorbic acid, if necessary. Redox agents such as L-sodium ascorbate, cysteine, glutathione and cystine, yeast foods, pastes, α-amylase, protease, lipoxidase, lactase, invertase, pentonase, malt, glucose oxidase, glucoamylase and other enzyme agents Etc. can be obtained by adding and mixing.

The amount of the powdered fats and oils in the premix of the present invention is determined based on the amount of each of the various raw materials constituting the powdered fats and oils, and is usually 0.1 to 100 parts by weight relative to 100 parts by weight of wheat flour. Is appropriately selected according to the intended product.

〔Example〕

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention together with Comparative Examples, but the following Examples do not limit the present invention in any way.

The bread-making performance test in the following Examples and Comparative Examples was performed by leaving the premix at 25 ° C., producing bread as described below over time, and evaluating the bread-making property by the following method. It was

[Bread production]

 Confectionery bread recipe: Direct kneading method Premix 700 g Yeast 17.5 g Water 290 g Manufacturing procedure 15 coat Using a vertical mixer, mix the above ingredients.

Rotation speed 3 minutes at L 6 minutes at M Kneading temperature 25 ℃ Fermentation 30 ℃, R.H.80% 90 minutes (punch) 30 minutes Divided round Approximately 50 g each was divided into 20 pieces and rounded.

Bench time Room temperature (25 ° C), 25 minutes Proofer 38 ° C, RH 90% 60 minutes Baking 200 ° C 8 minutes [Evaluation method] After baking, seal 20 loaves of bread with polyethylene heat to 3 ° C at 25 ° C. After standing for a day, the volume (ml) and weight (g) of the bread are measured, and the specific volume [(volume) / (weight)] is calculated.

Examples 1 to 3 According to the formulation shown in Table 1 below, diacetyl tartaric acid monoglyceride (acid value: 84) and palm oil were mixed and heated to 60 ° C to prepare an oil phase. Separately, sodium carbonate (or sodium hydroxide), sodium caseinate and dextrin (DE value: 10) were added to water and heated to 60 ° C to prepare an aqueous phase. While maintaining the above aqueous phase at 60 ° C and stirring with a stirrer, add the above oil phase little by little, emulsify into an oil-in-water type, and then homogenize with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) After the treatment, spray drying was performed by a spray drying method to obtain a powdery fat and oil.

10 parts by weight of the resulting powdered fat and oil (of which the amount of diacetyltartaric acid monoglyceride is 0.5 parts by weight), 100 parts by weight of strong flour, 25 parts by weight of white sucrose, 2 parts by weight of skim milk powder, and dried whole egg powder
1.9 parts by weight, 1 part by weight of salt, and 0.1 parts by weight of yeast food were uniformly mixed to obtain a premix of the present invention.

Using the premix, the above-mentioned bread making performance test was conducted. The results are shown in Table 2 below.

Example 4 According to the formulation shown in Table 1 below, a sodium salt of diacetyltartaric acid monoglyceride and palm oil were mixed and heated to 60 ° C. to prepare an oil phase. Separately, sodium caseinate and dextrin (DE value 10) were added to water and heated to 60 ° C. to prepare an aqueous phase, and the premix of the present invention was obtained by the same method as in Examples 1 to 3 below.

Using the premix, the above-mentioned bread making performance test was conducted. The results are shown in Table 2 below.

Comparative Examples 1 and 2 According to the formulations shown in Table 1 below, the same procedure as in Examples 1 to 3 was carried out, but the oil-in-water emulsification was poor,
No powdered fat could be obtained.

Comparative Example 3 According to the formulation shown in Table 1 below, sodium caseinate and dextrin (DE value 10) were added to water and heated to 60 ° C to prepare an aqueous phase. While maintaining this water phase at 60 ° C and stirring with a stirrer, add palm oil preheated to 60 ° C little by little to emulsify it into an oil-in-water type, then homogenize with a homomixer, and then spray dry. Spray drying was carried out by the method to obtain powdery fat and oil.

9.5 parts by weight of powdered oil and fat obtained, 100 parts by weight of strong flour, white sucrose
25 parts by weight, skim milk powder 2 parts by weight, dried whole egg powder 1.9 parts by weight,
1 part by weight of salt, 0.1 part by weight of yeast food, and 0.5 part by weight of diacetyltartaric acid monoglyceride (powder) were uniformly mixed to obtain a premix.

Using the premix, the above-mentioned bread making performance test was conducted. The results are shown in Table 2 below.

[Effect of the Invention] The premix of the present invention does not cause daily hydrolysis of diacetyltartaric acid monoglyceride, as compared with a premix containing a conventional diacetyltartaric acid monoglyceride. No deterioration in noodle making.

Claims (7)

[Claims] 1. A powder obtained by pulverizing an oil-in-water type emulsified fat (hereinafter, referred to as O / W type emulsified fat) having a pH of 2.0 to 12.0, which contains fats and oils, water, diacetyl tartaric acid monoglyceride and a base and / or salt. A premix that contains oil and fat. 2. The premix 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,
The premix according to claim (1), which is one or more bases selected from the group consisting of calcium oxide, magnesium hydroxide, magnesium oxide, potassium hydroxide, and sodium hydroxide. 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, Claim 1 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. Premix. 5. A premix comprising a fat and oil, water and a salt of diacetyl tartaric acid monoglyceride, and a powdered fat and oil obtained by pulverizing an O / W type emulsified fat having a pH of 2.0 to 12.0. 6. The premix 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,
The pre-treatment according to claim (5), 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. mix.