JP2010017171A - Oil-in-water type emulsified oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified oil-and-fat composition high in both stability and heat resistance, affording sustainable natural butter flavor in a bakery food even if using little or no butter at all, and to provide a food using the composition. <P>SOLUTION: The oil-in-water type emulsified oil-and-fat composition contains 10-40 wt.% of a butter-derived liposoluble component, 10-40 wt.% of a whey-derived water-soluble component, and a composite composed of lactoprotein and a carbohydrate. A bakery food is made either by directly using this composition or by using an oil-in-water type emulsified oil-and-fat composition (A) prepared by mixing the above oil-in-water type emulsified oil-and-fat composition with an oil-in-water type emulsified oil-and-fat composition (B) made by a conventional method. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an oil-in-water emulsified oil / fat composition in which a natural butter flavor is obtained in a bakery food product and the flavor persists, and a food product using the same.

  Water-in-oil emulsified oil and fat composition containing milk products such as milk, skim milk powder, cream and butter has good storage stability, good workability, and easy flavoring for bakery foods. As a margarine fat spread, it is widely used in place of butter in the processed food industry, represented by the confectionery bakery industry. Recently, however, the price of dairy products has soared and has become low, making it difficult to mix butter, milk fat, and other dairy products into a water-in-oil emulsified oil composition. Yes. On the other hand, consumers are becoming more genuinely oriented, and the current situation is that there is an increasing tendency to seek excellent flavors derived from butter.

Therefore, it is a general method to improve the butter flavor by reducing the amount of butter and milk fat used as much as possible and using butter-derived components such as flavors or butter enzyme-treated products instead of butter. In addition, studies have been made focusing on the aqueous phase portion of the water-in-oil emulsified oil and fat composition. For example, fermentation butter is used and the pH of the aqueous phase is adjusted to 3 to 6 with an organic acid such as lactic acid or citric acid. In order to enhance the taste effect of fermentation butter-like (Patent Document 1), a method of using a specific amino acid (Patent Document 2) and the like have been proposed. However, in either case, the scent of butter is weak and it feels alien, and the flavor balance is poor, so that the natural and excellent flavor of butter cannot be obtained. In addition, when a large amount of the above-mentioned fermentation butter (also referred to as lactic butter) or butter (referred to as general butter and classified as sweet butter) is included, the stability of the water-in-oil emulsified fat composition is lacking. Tend. For example, a water-in-oil emulsified oil / fat composition containing 36% sweet butter (30% in terms of milk fat) has reduced emulsification stability, and depending on the emulsification conditions and temperature conditions, the phase may be changed to an oil-in-water emulsified state. As a result, the storage stability may be significantly reduced. Furthermore, since bakery foods are accompanied by strong heating processes such as baking, steaming and frying industrially, the aroma components of butter are likely to scatter and disappear, and it is very difficult to maintain or sustain the good flavor of butter in bakery foods. It is difficult and has not been improved yet.
Japanese Patent Laid-Open No. 11-276069 JP 2007-143432 A

  In view of such a current situation, the problem of the present invention is that it is stable and excellent in heat resistance, and a natural buttery flavor can be obtained in a bakery food even if the amount of butter used is small or not used at all. It is to provide a sustained oil-in-water emulsified oil / fat composition and a food using the same.

  As a result of intensive studies to solve the above problems, the present inventors have determined that each component is preliminarily milked in an oil-in-water emulsified oil / fat composition using an oil-soluble component derived from butter and a water-soluble component derived from whey. By emulsifying and stabilizing with a complex consisting of protein and sugar, and then using it in bakery foods, a good butter flavor can be obtained in bakery foods even if the amount of butter and milk fat used is reduced or zero The headline and the present invention were completed.

  That is, the first aspect of the present invention is that the oil-in-water emulsified oil / fat composition comprises 10 to 40% by weight of butter-derived oil-soluble components, 10 to 40% by weight of whey-derived water-soluble components, and milk proteins and carbohydrates. The present invention relates to an oil-in-water type emulsified oil / fat composition characterized by containing a composite comprising: A preferred embodiment relates to the oil-in-water emulsified oil / fat composition as described above, wherein the water-soluble component derived from whey is an aqueous solution containing a fermentation metabolic component obtained by adding lactic acid bacteria to whey ultrafiltrate. The second of the present invention relates to a food product comprising the oil-in-water emulsified oil composition described above. A preferred embodiment relates to the food described above, wherein the food is a water-in-oil emulsified oil / fat composition (A). More preferably, the present invention relates to the above-mentioned food containing 0.2 to 4% by weight of the oil-in-water emulsified oil / fat composition in the whole water-in-oil emulsified oil / fat composition (A). The third aspect of the present invention is an oil-in-water emulsified oil-fat composition obtained by emulsifying a butter-derived oil-soluble component, a butter flavor, and a whey-derived water-soluble component with a complex composed of milk protein and sugar. It is related with the manufacturing method of the water-in-oil type emulsified oil-fat composition (A) characterized by mixing with the water-in-oil type emulsified oil-fat composition (B) produced by this manufacturing method.

  According to the present invention, the water-in-oil emulsification has good stability, excellent heat resistance, and a natural buttery flavor can be obtained in a bakery food even if the amount of butter used is small or not used at all. An oil and fat composition and a food using the same can be provided.

  Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil / fat composition of the present invention comprises 10-40% by weight of butter-derived oil-soluble components, 10-40% by weight of whey-derived water-soluble components, and milk protein in the entire oil-in-water emulsified oil / fat composition. And a saccharide-containing complex, and further mixed with a water-in-oil emulsified fat composition (B) produced by a normal production method (A). Is used in bakery foods as well as the oil-in-water emulsified oil and fat composition, and exhibits the effects of the present invention.

  The butter-derived oil-soluble component used in the present invention includes butter essential oil (essential oil), butter oil, butter oil treated with an enzyme such as lipase and decomposed, butter is subjected to Maillard reaction, and oil-soluble by operations such as distillation Examples include those obtained by collecting fractions (natural fragrances produced using butter as a raw material), mixtures thereof, and those diluted with edible oils and fats, glycerin, and the like. The amount of the oil-soluble component derived from butter is preferably 10 to 40% by weight, more preferably 15 to 25% by weight, based on the whole oil-in-water emulsified oil / fat composition. If it is less than 10% by weight, the butter flavor may be too weak. If it is more than 40% by weight, the cost will be too high and the stability of the emulsion may be lowered.

  In order to enhance the effect of maintaining the butter flavor in the bakery food, there is no problem in using a butter-flavored synthetic flavor in addition to the butter-derived oil-soluble component. Since the natural butter flavor may be impaired if the synthetic flavor is added too much, it is preferably 2 to 10% by weight in the whole oil-in-water emulsified oil / fat composition.

  Examples of water-soluble components derived from whey used in the present invention include whey concentrate (WPC), whey ultrafiltrate, fermented metabolites obtained by adding lactic acid bacteria to whey ultrafiltrate, and whey ultrafiltrate. Examples include those obtained by ultrafiltration of lactic acid bacteria fermentation metabolites again and those obtained by further concentrating or distilling the ultrafiltrate. The amount of the water-soluble component derived from whey is preferably 10 to 40% by weight, more preferably 15 to 25% by weight, based on the whole oil-in-water emulsified oil / fat composition. If it is less than 10% by weight, the butter flavor may be too weak. If it is more than 40% by weight, the cost will be too high and the stability of the emulsion may be lowered.

  Milk proteins used in the complex of milk protein and sugar of the present invention include not only purified products such as whey concentrate (WPC), whey powder, sodium caseinate, acid casein, but also skim milk powder, whole fat powder Dairy products distributed as foods such as milk are also mentioned, and among these milk proteins, whey concentrate is preferred from the viewpoint of heat resistance. The content of the milk protein is preferably 3 to 12% by weight in the whole oil-in-water emulsified oil / fat composition. More preferably, it is 7.5 to 10.5% by weight. If it exists in the said range, an oil-in-water type emulsified oil-fat composition has moderate heat resistance, and natural butter flavor is fully felt also in a bakery foodstuff.

  On the other hand, the saccharide used in the complex of the milk protein and saccharide of the present invention includes isomerized liquid sugar, sorbitol, starch syrup, oligosaccharide, trehalose, erythritol, lactose, xylitol, dextrin, saccharified starch, and reduced starch. Saccharified products, reduced starch syrup, reduced lactose, honey, brown sugar, glycerin and the like can be used. At least one selected from the group can be used, and any kind of powder can be used. From the viewpoint of contributing to the flavor of carbohydrates in foods, starch syrup and reduced starch saccharified products are preferred. The saccharide content is preferably 20 to 50% by weight in the whole oil-in-water emulsified oil / fat composition as a solid content. More preferably, it is 36 to 47% by weight. If it exists in the said range, an oil-in-water type emulsified oil-fat composition has moderate heat resistance, and natural butter flavor is fully felt also in a bakery foodstuff.

  The complex of milk protein and sugar of the present invention is obtained by mixing milk protein and sugar as described above, and adding water if the sugar does not contain water, and then heating the mixture. Is.

  As fats and oils used in the water-in-oil emulsified fat and oil composition (A) of the present invention, in addition to butter and milk fat, any fats and oils that are usually used for margarine and shortening can be used. , Safflower oil, cottonseed oil, rapeseed oil, soybean oil, rice bran oil, peanut oil, olive oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea fat and other vegetable oils, fish oil, beef tallow, pork fat, egg yolk oil, etc. Moreover, all the fats and oils which are normally used for foods, such as what transesterified these fats and those which hardened | cured and fractionated, can be used, and at least 1 chosen from those groups Seeds can be used.

  Moreover, there is no problem even if an emulsifier usually added for producing a water-in-oil type emulsified oil / fat composition is used. In addition, dairy products, salt, fragrances, coloring agents, antioxidants, thickening polysaccharides, dextrins, saccharides, and the like can be added as necessary as long as they can be used for food.

  The content of the oil-in-water emulsified oil / fat composition of the present invention is preferably 0.2 to 4% by weight, more preferably 0.5 to 2% by weight in the entire water-in-oil emulsified oil / fat composition (A). It is. If it is less than 0.2% by weight, the stability of the emulsion is deteriorated and heat resistance is lowered, and the butter flavor may be weakened. If it is more than 4% by weight, the aroma component is sufficiently stable even after the final heating step. The butter flavor may not be expressed even in bakery foods.

  Although the manufacturing method of the oil-in-water type emulsified oil-fat composition of this invention does not have limitation in particular, it illustrates below. First, milk protein is added to an aqueous carbohydrate solution and stirred, and heated to 60 to 80 ° C. to produce a complex. Next, after adding water-soluble components derived from whey, stirring and mixing with an emulsifier such as a food cutter, and then adding oil-soluble components derived from butter and butter flavor, stirring and mixing with an emulsifying device such as a food cutter, oil-in-water type An emulsified oil / fat composition can be obtained. Next, a method for producing a water-in-oil emulsified oil / fat composition (A) is exemplified. A water-in-oil emulsified oil / fat composition (B) which is a general margarine is obtained according to a conventional method. And before kneading the water-in-oil emulsified oil / fat composition (B), the above oil-in-water emulsified oil / fat composition is added and further emulsified, and scraped tubulars such as a botator, a combinator, and an onlator. The water-in-oil emulsified oil / fat composition (A) of the present invention can be obtained by quenching with a cooler and mild plasticizing with a pin machine. The water-in-oil emulsified oil / fat composition (A) may include an oil-in-water / oil-in-oil (O / W / O type) emulsified oil / fat composition.

  The water-in-oil type emulsified oil / fat composition (A) of the present invention can be obtained by folding or kneading into an industrially produced bakery food dough, followed by heating, steaming, frying and the like. The effects of the invention can be obtained. Here, the bakery food is specifically breads such as bread, Danish, croissant, roll bread, cream bread, etc., cookies, sables, madeleine, pound cake, confectionery represented by pie, cake donuts, Examples include donuts represented by yeast donuts. And when manufacturing these bakery foods, according to the degree of the butter flavor to give or maintain, some or all of fats and oils, such as margarine, used conventionally can be substituted and used. Further, the oil-in-water emulsified oil / fat composition of the present invention may be directly added to the above bakery food or other dishes that require a butter flavor.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Emulsification stability evaluation>
In Examples and Comparative Examples, the resistance value (indicated by MΩ) of the emulsion before kneading was measured with a tester, and the measured value was used as the stability evaluation value. That is, the larger the resistance value, the more satisfactory the water-in-oil emulsified state is obtained, and it can be said that the emulsion stability is high.

<Taste evaluation>
Ten skilled panelists ate the croissants and cookies obtained in the examples and comparative examples, and evaluated the flavor (full score of 4). The evaluation criteria at that time are as follows, and an average value of 10 panelists was calculated, and the value was used as an evaluation score. 4 points: Butter flavor is still enough and very delicious 3 points: Butter flavor remains and delicious 2 points: Butter flavor is felt somehow, but it is weak and unsatisfactory overall 1 point: Butter flavor Is hardly felt, powdery flavor and not delicious.

(Examples 1-5, Comparative Examples 1-4) Preparation of water-in-oil emulsified oil / fat composition According to the formulation shown in Table 1, an oil-in-water emulsified oil / fat composition containing a complex composed of milk protein and sugar was prepared. Manufactured. That is, first, whey concentrate (WPC) was added to chickenpox (Brix75), stirred and mixed, and heated at 65 ° C. for 30 minutes to prepare a complex composed of milk protein and sugar. A whey-derived water-soluble component was added thereto and stirred and mixed, and then a butter-derived oil-soluble component and a butter flavor were added and stirred to obtain an oil-in-water emulsified oil and fat composition of the present invention. On the other hand, a water-in-oil emulsified oil / fat composition was prepared according to the formulation shown in Table 1. That is, first, the raw materials described in Table 1 such as emulsifiers were added to the prepared oil, and dissolved by heating to obtain an oil phase. Next, raw materials such as butter were added to water and dissolved by heating to obtain an aqueous phase. And the water phase was added to the oil phase, and the water-in-oil type emulsification was carried out, and the water-in-oil type emulsified fat composition (corresponding to the water-in-oil type emulsified fat composition (B)) was obtained. The oil-in-water emulsified oil / fat composition of the present invention obtained above (corresponding to “complex / emulsion” in Table 1) and the water-in-oil emulsified oil / fat composition (B) were mixed and emulsified for 1 hour. Then, it was quenched and mildly plasticized with a botter and a pin machine as usual to obtain a water-in-oil emulsified oil / fat composition (corresponding to a water-in-oil emulsified oil / fat composition (A)). Table 1 shows the results of measuring resistance values of the emulsion immediately before quenching and mild plasticization using a tester.

(Examples 6-8, Comparative Examples 5 and 6) Preparation of croissant 80 parts of strong flour, 20 parts of weak flour, 10 parts of super white sugar, 1.6 parts of salt, 4 parts of yeast, 0.1 part of yeast food, 10 parts of shortening, The dough was mixed with a dough mixture of 2 parts of skim milk powder, 5 parts of whole egg and 54 parts of water to prepare a dough, and the dough was once rested in a refrigerator. Fold 30 parts of the water-in-oil emulsified oil / fat composition obtained in Examples 1 to 3 and Comparative Examples 1 and 2 to 100 parts of the dough, perform the folded dough three times three times while resting in the refrigerator, The croissant was obtained by extending to 2 mm in thickness, fermenting with a 35 ° C. proofer, and firing at 200 ° C. for 12 minutes. The obtained croissant was allowed to stand for 60 minutes to take a rough heat, and then sealed in a plastic bag, and the flavor was evaluated after 2 days. The evaluation results are shown in Table 2.

(Examples 9-10, Comparative Examples 7-10) Preparation of Cookies 100 parts soft flour, 30 parts super white sugar, 0.3 parts salt, 3 parts skim milk powder, 2 parts baking powder, 30 parts shortening, 10 parts water, this 30 parts of butter is used in place of 30 parts of the water-in-oil emulsified oil composition of the invention (Comparative Example 9 is equivalent to the water-in-oil emulsified oil composition (corresponding to the water-in-oil emulsified oil composition (A)). For Comparative Example 10, 30 parts of shortening and 60 parts of butter were used instead of the water-in-oil emulsified oil composition (corresponding to the water-in-oil emulsified oil composition (A)). After preparing the dough and forming it into a rod shape, the dough was once rested in a refrigerator. The dough was cut into 6 mm thicknesses, placed on an iron plate, and baked at 170 ° C. for 15 minutes to obtain cookies. The obtained cookies were allowed to stand for 60 minutes to take a rough heat, sealed in a plastic bag, stored at room temperature for 3 weeks, and then evaluated for flavor. The evaluation results are shown in Table 3.

Claims (6)

  The oil-in-water emulsified oil / fat composition contains 10 to 40% by weight of an oil-soluble component derived from butter, 10 to 40% by weight of a water-soluble component derived from whey, and a complex composed of milk protein and sugar. An oil-in-water emulsified oil and fat composition characterized by the above.   The oil-in-water emulsified oil / fat composition according to claim 1, wherein the water-soluble component derived from whey is an aqueous solution containing a fermentation metabolic component obtained by adding lactic acid bacteria to whey ultrafiltrate.   A food comprising the oil-in-water emulsified oil / fat composition according to claim 1 or 2.   The food according to claim 3, wherein the food is a water-in-oil emulsified fat composition (A).   The foodstuff of Claim 4 which contains 0.2 to 4weight% of oil-in-water type emulsified oil-fat compositions in the whole water-in-oil type emulsified oil-fat composition (A).   Oil produced in oil-in-water emulsified oil and fat composition obtained by emulsifying butter-derived oil-soluble component, butter fragrance, and whey-derived water-soluble component with a complex composed of milk protein and sugar, and an ordinary production method A method for producing a water-in-oil emulsified oil composition (A), comprising mixing the water-in-water emulsified oil composition (B).