| 摘要 |
PURPOSE: To obtain a premix product whose properties with respect to confectionery making, bread baking and noodle making can be inhibited from being deteriorated with the lapse of time by forming an oil-in-water type emulsion of fat and oil, which contains fat and oil, water, diacetyltartaric ester of monoglyceride(DATEM) and a base and/or a salt, or a salt of DATEM and has a specified pH value, into powdery fat and oil and blending the powdery fat and oil to a modified powder. CONSTITUTION: In the preparation of this premix, DATEM used is obtained by a well-known production process and the amount of DATEM to be mixed in powdery fat and oil, is determined by the amount of the powdery fat and oil and the amount of DATEM are to be added to wheat flour in the modified powder. The amount(s) of the base and/or salt to be added to the oil-in-water type emulsion of fat and oil depends on the acid value and added amount of DATEM used and the alkalinity value(s) of the base and/or salt used, however, is determined so that the oil-in-water type emulsion has a pH value of 2.0 to 12.0 or preferably, 3.0 to 9.5. The production process of the powdery fat and oil is not particularly limited. The powdery fat and oil obtained is appropriately added to a conventional modified powder such as wheat flour, according to its use and they are mixed together to prepare the objective premix product. In the preparation of this premix, a salt of DATEM can also be used. |
