Oil and fat composition

A technology of oil and fat composition and emulsified composition, applied in the directions of edible oil/fat, food science, baking, etc., can solve the problems of insufficient bread quality, inability to stabilize bubbles, easy crystallization, etc., and achieve brittleness and good flavor , Excellent emulsification stability, the effect of inhibiting crystallization

Active Publication Date: 2012-01-25
KAO CORP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] It is known that if monoacylglycerol is used in a liquid crystal state (pure phase), softer bread can be baked, but crystallization tends to occur at the operating environment temperature (about 20-40°C) of bread making
Preparations containing crystallized monoacylglycerols are not only difficult to mix with the stock, but also fail to stabilize air bubbles in the stock
Therefore, it is easy to reduce the quality of the blank during fermentation and baking, thereby restricting the improvement of the quality of the bread made.
In order to avoid the above-mentioned problem, it has also been reported that the pure phase of monoacylglycerol is stabilized by allowing diacylglycerol to coexist in an emulsified composition to suppress crystallization (see Patent Document 1), but the quality of bread produced by this method is still low. full

Method used

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  • Oil and fat composition
  • Oil and fat composition
  • Oil and fat composition

Examples

Experimental program
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Effect test

Embodiment

[0058] Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these examples.

[0059] In addition, in the following examples, TAG means triacylglycerol, DAG means diacylglycerol, and MAG means monoacylglycerol, and unless otherwise indicated, the numerical value indicating the component composition means mass %.

[0060] [Analytical method]

[0061] Acylglycerol Composition:

[0062] About 10 mg of a fat sample and 0.5 mL of a trimethylsilylating agent ("silylating agent TH", manufactured by Kanto Chemical Co., Ltd.) were added to a glass sample bottle, sealed, and heated at 70° C. for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto and shaken. After standing still, the upper layer was subjected to gas chromatography (GLC) and analyzed.

[0063] Composition of fatty acids:

[0064] Fatty acid methyl esters were prepared according to "01 preparation method of fatty acid methyl esters...

preparation example 1

[0068] [Preparation Example 1 Preparation of Oil Composition]

[0069] Rapeseed refined oil (manufactured by Nisshin OilliO Group Ltd.), diacylglycerol-containing oil (the above oil A or the above oil B), unsaturated monoacylglycerol (trade name: EXCEL O-95R, Kao company), succinic acid monoacylglycerol (trade name: STEP SS-NA, manufactured by Kao Corporation), saturated monoacylglycerol (EXCEL T-95, manufactured by Kao Corporation), lecithin (trade name: Lecithin-delux, Nisshin OilliO Group Ltd.) and polyglyceryl monostearate (manufactured by Kao Corporation), were dissolved under heating and stirring at 80° C. to prepare an oil composition.

preparation example 2

[0070] [Preparation Example 2 Preparation of Emulsified Composition]

[0071] Mix sorbitol (trade name: Sorbitol 70W, produced by Kao Corporation), maltose (trade name: High Maltose MC-45, produced by Nippon Food & Chemical Co., Ltd.), sucrose fatty acid ester (S-1170, produced by Mitsubishi Corporation) in the ratio shown in Table 1. Kagaku Co., Ltd.) and water were dissolved by heating and stirring at 40° C. to obtain an aqueous phase component.

[0072] In addition, the numerical value of each component described in the upper column of Table 1 shows the mass % when the total mass of an oil phase component and a water phase component is 100%.

[0073] While gradually adding the above-mentioned water phase component to the oil and fat composition (oil phase component) obtained in Preparation Example 1, using a homogenizer (manufactured by Tokuki Kagaku Kogyo Co., Ltd.), stirring and emulsifying at 50° C. at 7000 rpm to obtain Invention products 1-8 and comparative products 1...

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Abstract

The present invention relates to an oil and fat composition. The oil and fat composition contains 1% to 60% by mass of monoacylglycerol and 5% to 60% by mass of diacylglycerol, wherein unsaturated monoacylglycerol contained in the monoacylglycerol accounts for 0.045 to 0.5 of the monoacylglycerol by mass, as the total content of the monoacylglycerol is 1.

Description

technical field [0001] The present invention relates to oil compositions. Background technique [0002] Usually, baked products represented by bread are prepared through processes such as charging-kneading-fermentation-secondary fermentation-forming-oven-baking. Most of the bread sold on the market is mass-produced by the production line of the factory, but in such a mass production method, due to the heavy mechanical load on the bread dough, it is easy to damage the bread dough, thereby restricting the quality of the bread. In general, the quality of bread is evaluated from the viewpoints of softness and moistness, mouth melting and crispness, or flavor. In particular, the properties of the dough in the fermentation and molding steps have a great influence on the quality of the above-mentioned bread. Therefore, a dough improver for improving the physical properties of bread dough has been developed. [0003] At present, as the above-mentioned dough improver, an emulsified...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D13/00
CPCA21D13/00A23D9/013A23D9/02
Inventor 新居贤纪桥本淳史麻生佳秀
Owner KAO CORP
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