Fat or oil composition

A technology of oil and fat composition and compound, which is applied in the directions of edible oil/fat, edible oil/fat phase, food science, etc., can solve the problem that the quality of bread cannot be said to be sufficiently good, and achieves excellent emulsion stability, inhibition of crystallization, The effect of improving formability

Active Publication Date: 2015-02-11
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the quality of bread made using these emulsified compositions cannot be said to be sufficiently good

Method used

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  • Fat or oil composition
  • Fat or oil composition
  • Fat or oil composition

Examples

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Embodiment

[0086] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[0087] In addition, in the following examples, TAG represents triacylglycerol, DAG represents diacylglycerol, and MAG represents monoacylglycerol, and unless otherwise specified, the numerical values ​​representing component compositions represent mass %.

[0088] [Analytical method]

[0089] Acylglycerol Composition

[0090] About 10 mg of a fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH” manufactured by Kanto Chemical Industry) 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, the upper layer was submitted to gas chromatography (GLC) for analysis.

[0091] Composition of fatty acids:

[0092] Prepare fatty acid methyl esters according to "01 Modulation Method of Fatty Acid Methyl Este...

manufacture example 4

[0175] [Manufacturing Example 4 Preparation of Fat Composition-2]

[0176] By mixing rapeseed refined oil (manufactured by Nisshin OiliO Group, Ltd.), a fat containing diacylglycerol at a high content (the above-mentioned fat A or the above-mentioned fat B), unsaturated monoacylglycerol in the ratios shown in Table 7 and Table 8 below, (trade name: EXCEL O-95R, manufactured by Kao Corporation), saturated monoacylglycerol (trade name: EXCEL T-95R, manufactured by Kao Corporation), sodium stearoyl lactylate (manufactured by Musashino Chemical Laboratory), calcium stearoyl lactylate (manufactured by Musashino Chemical Research Institute), lecithin (trade name: Lecithin DX, manufactured by Nisshin OiliO Group, Ltd.), and polyglyceryl monostearate (manufactured by Kao Corporation), heated and stirred at 80°C to prepare .

manufacture example 5

[0177] [Manufacturing Example 5 Preparation of Fat Composition-2]

[0178] Sorbitol (trade name: SORBITOL70W, manufactured by Kao Corporation), maltose (trade name: High Maltose MC-45, manufactured by Nippon Food & Chemical Co., Ltd.), sucrose fatty acid ester (trade name : S-1170, manufactured by Mitsubishi Chemical Corporation) and water were dissolved by heating and stirring at 40° C. to obtain an aqueous phase.

[0179] In addition, the numerical value of each component described in the upper column of Table 7 and Table 8 shows the mass % when the sum total of an oil phase component and a water phase component is 100 mass %.

[0180] While slowly adding the above-mentioned water phase to the oil and fat composition (oil phase component) obtained in Preparation Example 4, it was stirred and emulsified at 50°C and 7000 rpm using a high-speed mixer (manufactured by Tokuki Kagaku Kogyo Co., Ltd.) to obtain Invention products 14 to 24 and comparative products 14 to 22 of oil-t...

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Abstract

Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil composition is characterized in that: the monoacylglycerol contains a cis-unsaturated monoacylglycerol; and the content of the cis-unsaturated monoacylglycerol in the fat or oil composition is 0.05-0.5 (in mass ratio) relative to 1 of the content of the monoester compound of a hydroxy acid and a fatty acid.

Description

technical field [0001] The present invention relates to oil compositions. Background technique [0002] Baked products represented by bread are usually produced through the processes of feeding-kneading-fermentation-benching-shaping-proofing-baking. Most of the breads on the market are mass-produced on the production line of the factory, because the mechanical load on the bread dough is heavy under such a mass production method, so the dough is prone to damage, which limits the quality of the bread. Generally, the quality of bread is evaluated from the viewpoint of softness or moistness, melting in the mouth or crunchiness, or flavor, and these bread qualities are particularly greatly influenced by the physical properties of dough in the fermentation and forming steps. Therefore, in order to improve the physical properties of bread dough, dough improvers have been developed. [0003] Currently, as the above-mentioned dough improver, an emulsified composition containing mon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A21D2/16A21D13/00A23D7/00
CPCA21D2/16C11C3/02A21D13/00A23D9/00A23D9/007
Inventor 桥本淳史新居贤纪麻生佳秀
Owner KAO CORP
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