JP2017189132A - Plastic water-in-oil emulsified oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic water-in-oil emulsified oil and fat composition having a long-lasting, sweet and full-bodied milk flavor, and a bakery product that is prepared with the plastic water-in-oil emulsified oil and fat composition and has a long-lasting, sweet and full-bodied milk flavor.SOLUTION: The present invention relates to a plastic water-in-oil emulsified oil and fat composition that contains animal oils and fats of 50 mass% or more in an oil phase (oil phase base) and contains whey mineral and/or whey calcium in an aqueous phase, and a bakery product prepared with the plastic water-in-oil emulsified oil and fat composition.SELECTED DRAWING: None

Description

  The present invention relates to a plastic water-in-oil emulsified fat composition having a long-lasting sweet and rich milk flavor.

  Butter has a highly preserved and durable sweet and rich milk flavor, and bakery products that use butter also have a durable and sweet and rich milk flavor. Is widely used.

  However, butter has good melting characteristics due to its fat and oil characteristics, but it is hard at low temperatures and has a slightly low melting point, so it is not easy to use in terms of physical properties such as extreme softening, oil separation and dissolution in summer. There wasn't. Therefore, a plastic water-in-water emulsified oil and fat composition obtained by emulsifying an oil phase using various animal and vegetable oils other than milk fat and an aqueous phase in which powdered milk such as skim milk powder is dissolved into a water-in-oil type and cooling plasticization. Products are used in the manufacture of various foods and beverages, including confectionery and bread. This plastic water-in-oil emulsified oil and fat composition is widely used in place of butter because it has good workability and can impart a certain level of butter flavor to various foods and drinks including bakery products.

  Conventionally, as milk powders used in the aqueous phase of the water-in-oil plastic oil composition, the mainstream has been the use of whole milk powdered from milk or skimmed milk powdered from skim milk. The reason is that whole milk powder or skimmed milk powder is obtained by pulverizing cow milk or the aqueous phase component of milk as it is, so that it can impart a rich and flavorful milk flavor similar to butter.

However, in recent years, there have been an increasing number of occasions where powdered dairy products further enriched with milk proteins are used for the purpose of obtaining a richer flavor and reducing costs. Specifically, whey powder obtained by pulverizing whey, and milk proteins such as whey protein concentrate (WPC), whey protein isolate (WPI), total milk protein (TMP), sodium caseinate, and potassium caseinate .
However, since these powdery dairy products are concentrated to undesirable flavor components in the milk, there is a problem that the sweetness of the milk is not felt and the taste is strongly felt.

Therefore, there are various methods for imparting a long-lasting sweet and rich milk flavor similar to butter, even when the amount of dairy products, particularly milk protein, is reduced in a plastic water-in-oil emulsified fat composition. Researched and proposed.
First, generally flavor components, such as a fragrance | flavor and milk fat decomposition product, are used. However, although this method enhances the milk flavor, there is a problem in that a thick milk flavor plastic water-in-oil emulsified oil / fat composition with excellent richness cannot be obtained.
Moreover, although the method of using fermented milk and fermented butter is also performed, there existed a problem that specific fermentation flavor will be provided in this method.

Therefore, a method of using a milk flavor enhancer in combination with a small amount of dairy products (for example, see Patent Documents 1 to 6), a method of using an amino acid composition instead of butter (for example, see Patent Document 7), and the like have been proposed.
However, the method of using the milk flavor enhancer of Patent Documents 1 to 6 does not actually give the milk flavor itself, but simply tries to enhance the milk flavor simply by giving a rich taste. is there. Therefore, there is a problem that the milk flavor, especially the sweet flavor of milk, cannot be felt for the strength of the richness. In addition, the flavor of components other than the milk flavor is similarly enhanced, and there is also a problem that the milk flavor is not noticeably enhanced. In addition, these materials have a problem that the flavor of the material itself is strong in order to impart a rich taste, and when the amount added is increased, the flavor is felt.
Moreover, the method of using the amino acid composition described in Patent Document 7 has a problem in that there is a possibility that a taste is produced when the amount of amino acid added is increased in order to enhance the butter flavor.

  In addition, whey minerals having a specific composition have been proposed as components that can enhance or impart milk flavor with a very small addition amount (see, for example, Patent Documents 8 and 9). However, there was a problem of a shortage. Therefore, a method of using a dairy product not containing casein in the whey mineral (see Patent Document 10) and a method of using a lactic acid fermentation flavor material (Patent Document 11) have been proposed. There was a problem that the flavor became dull, and especially when the content of dairy products was reduced, an egg taste was felt in addition to the milk flavor.

JP 2007-202492 A JP 2010-057434 A Japanese Patent Application Laid-Open No. 07-236451 JP 2000-135055 A JP 2008-259447 A JP 2000-004822 A No. 2009-101972 JP 2014-050336 A JP 2014-050337 A Japanese Patent Laying-Open No. 2015-188357 Japanese Patent Laying-Open No. 2015-144451

  Accordingly, an object of the present invention is to provide a plastic water-in-oil emulsified fat composition having a long lasting sweet and rich milk flavor, and a bakery product having a long lasting sweet and rich milk flavor. It is in.

  As a result of various studies to solve the above problems, the present inventors have used whey mineral known as a milk flavor imparting material in the aqueous phase of a plastic water-in-oil emulsified fat composition having a low content of milk powder. As a result, we found that the effect was greatly influenced by the oil and fat composition of the oil phase, and further studied, the mechanism is unknown, but surprisingly, we used pork fat and beef fat instead of milk fat In some cases, it has been found that a long-lasting sweet and rich milk flavor can be obtained and the above problems can be solved. It was also found that this effect can be seen not only with whey minerals but also with whey calcium.

The present invention has been completed based on the above findings, and contains 50% by mass or more (oil phase standard) of animal fats and oils in the oil phase, and contains whey minerals and / or whey calcium in the water phase. The present invention provides a water-in-plastic emulsified oil / fat composition characterized by the above.
Moreover, this invention provides the bakery product which mix | blended this water-in-oil type emulsified oil-fat composition.

The plastic water-in-oil emulsified oil / fat composition of the present invention has a long-lasting sweet and rich milk flavor without a taste even when the content of milk protein, butter and milk fat is low.
In addition, the bakery product of the present invention has a long-lasting sweet and rich milk flavor without taste, even when the content of milk protein, butter and milk fat is low.

  Hereinafter, the water-in-oil type emulsified oil / fat composition of the present invention will be described in detail based on preferred embodiments.

First, the whey mineral used in the present invention will be described in detail.
The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey used as a raw material.

  As the whey mineral used in the present invention, the calcium content in the solid content is less than 2% by mass, particularly 1% in terms of obtaining a plastic water-in-oil emulsified oil and fat composition having better milk flavor and mouth melt. It is preferred to use less than% whey minerals. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. As a method for obtaining whey minerals having a calcium content of less than 2% by mass, lactose and proteins are removed from milk or whey by membrane separation and / or ion exchange and cooling to obtain whey minerals. , A method using acid whey using milk with reduced calcium in advance, or a method obtained by inserting a step of removing calcium when producing whey minerals from sweet whey, From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  The content of the whey mineral in the water-in-plastic plastic emulsified oil / fat composition of the present invention is preferably 0.03 to 2% by mass, more preferably 0.05 to 1.5% by mass as a solid content based on the composition. %, More preferably 0.1 to 1%. If the content of the whey mineral is less than 0.03% by mass, the effect of the present invention, in particular, there is a possibility that the body taste may be weakened, and the persistence of taste is difficult to be seen, and 2% by mass Exceeding this value may cause bitterness, misty taste, and other miscellaneous tastes.

Subsequently, whey calcium used in the present invention will be described.
Whey calcium is a milk raw material mainly composed of ash containing a large amount of calcium obtained from milk or whey (whey), preferably after removing protein and lactose from acid whey as much as possible, Is adjusted to pH 6.0 to 8.0, and the insoluble matter produced is obtained by separation. As whey calcium of this invention, what was prepared by such a process can be used, and commercially available whey calcium can also be used.

  As the whey calcium used in the present invention, the calcium content in the ash content is 20% by mass or more, particularly 25% by mass in that a water-in-oil plastic oil-in-water emulsified oil and fat composition having a better milk flavor and mouth melt is obtained. It is preferable to use the above whey calcium. The upper limit of the calcium content is not particularly limited, but is preferably 70% by mass or less, and preferably 45% by mass or less.

  The content of the whey calcium in the plastic water-in-oil emulsified oil / fat composition of the present invention is preferably 0.03 to 2% by mass, more preferably 0.05 to 1.5% by mass as a solid content based on the composition. %, More preferably 0.1 to 1%. When the content of the whey calcium is less than 0.03% by mass, the effect of the present invention is hardly observed, and when it exceeds 2% by mass, an unpleasant taste may be felt.

In the present invention, the combined use of whey minerals and whey calcium is preferred in that a long lasting sweet and rich milk flavor can be felt more clearly.
In the present invention, when whey mineral and whey calcium are used in combination, the preferred total content is preferably 0.03 to 2% by mass, more preferably 0.05 to 1.5% by mass as the solid content, based on the composition. More preferably, it is 0.1 to 1%, and the preferable content ratio is preferably 10:90 to 90:10, more preferably 10:90 to 80: in terms of the solid mass ratio (the former: the latter). 20, More preferably, it is 10: 90-67: 34.

The plastic water-in-oil emulsified oil / fat composition of the present invention further contains bitter juice, which is preferable in terms of improving the sustainability of the sweet and rich milk flavor.
Bitter juice is a by-product of collecting sodium chloride from seawater, and its composition varies depending on conditions such as the salt production method, concentration, concentration temperature, etc., but the main component is magnesium chloride.

  As the bitter juice used in the present invention, the magnesium content in the ash is 5% by mass or more, particularly 10% by mass or more in that a water-in-plastic type emulsified oil / fat composition having better milk flavor and mouth melt is obtained. Concentrated bitter juice is preferred. The upper limit of the magnesium content is not particularly limited, but is preferably 30% by mass or less, and preferably 20% by mass or less.

  The content of the bitter juice in the water-in-oil plastic oil composition of the present invention is preferably 0.03 to 0.6% by mass, more preferably 0.05 to 0.4% by mass as a solid content, based on the composition. %, More preferably 0.075 to 0.25%. If the content of the bitter juice is less than 0.03% by mass, the effect of improving the sustainability of sweetness tends to be weakened, and if it exceeds 0.6% by mass, the bitterness may be felt.

  The plastic water-in-oil emulsified oil / fat composition of the present invention further contains a lactic acid fermentation flavor material, and has a better milk flavor, particularly an excellent sweet and rich milk flavor due to interaction with milk protein. Is preferable in that it can be obtained.

The lactic acid fermentation flavor material is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria. As the substrate, a milk raw material can be used in that a good milk flavor can be obtained. preferable. The milk ingredients include milk, concentrated milk, condensed milk, whey, cream, butter, butter cream, cream cheese, natural cheese, processed cheese and other milk products and dairy products, skim milk powder, whole milk powder, whey powder and other milk powder And dairy products containing lactose such as skim milk can also be used.
In the present invention, as the lactic acid fermentation flavor material, commercially available foods and beverages and flavor materials using lactic acid fermentation, such as cream cheese, natural cheese, process cheese, yogurt, fermented milk beverage, fermented seeds for bread making, etc. are used. You can also.
Moreover, in this invention, 2 or more types of lactic acid fermentation flavor materials from which a substrate and fermentation conditions differ can also be used as said lactic acid fermentation flavor material.

  The content of the lactic acid fermentation flavor material in the water-in-oil plastic oil emulsified oil / fat composition of the present invention is preferably 0.01 to 20% by mass, more preferably 0.1 to 10% by mass, even more preferably, based on the composition. Is 2 to 6% by mass. If the amount is less than 0.01% by mass, the effect of use is not observed. If the amount is more than 20% by mass, the acidity becomes strong and the balance of the flavor is greatly lost.

  Hereinafter, with respect to the method for producing the lactic acid fermentation flavor material, a preferred embodiment when a milk raw material is used as a substrate that can be assimilated by lactic acid bacteria will be described in detail.

In order to obtain the lactic acid fermentation flavor material, first, a mixed solution containing a substrate capable of assimilating lactic acid bacteria, preferably a milk raw material is prepared.
Specifically, milk, dairy products containing a lot of water such as milk, concentrated milk, whey, cream, butter, cream cheese, natural cheese, processed cheese, or water, skimmed milk powder, whole milk powder, whey powder, etc. Add milk ingredients such as powdered milk, milk protein, lactose, butter, etc., and adjust the water content to preferably 20-95% by mass, more preferably 70-90% by mass, containing milk ingredients Use mixed solution. Further, the mix liquid containing the milk raw material can be an oil-in-water emulsion to which edible fats and oils are added. However, in order to obtain a lactic acid fermentation flavor material having a good flavor balance, The content is preferably 10% by mass or less, more preferably 5% by mass or less.
It is preferable that the content of the said milk raw material is 2-50 mass% as non-fat milk solid content by the point which can manufacture stably the lactic-acid-fermentation flavor raw material with which the flavor was reinforced, and 5-20 mass%. % Is more preferable.

  In addition, the mixed solution preferably contains 0.01 to 0.2% by mass of free fatty acid, more preferably 0.02 to 0.1% by mass in terms of obtaining a lactic acid fermentation flavor material with enhanced flavor. It is desirable. If it is less than 0.01% by mass, the effect of enhancing the flavor due to the inclusion of free fatty acids is difficult to obtain, and if it exceeds 0.2% by mass, there is a risk that a fatty acid odor remains in the lactic acid fermentation flavor material. In order to make the free fatty acid content in the mix liquid within the above range, a method using a milk raw material with a high free fatty acid content, a method of adding a free fatty acid or a raw material with a high free fatty acid content separately, and further containing fats and oils Examples include a method of decomposing a mixed solution with a lipolytic enzyme such as lipase, etc.In the present invention, since a lactic acid fermentation flavor material having a good flavor can be stably produced, butter decomposition products, butter oil decomposition products, A method using a milk raw material having a high free fatty acid content such as a cream decomposed product or a cheese decomposed product is preferable, and a butter decomposed product is particularly preferably used.

Next, the mix liquid containing this milk raw material is heated as needed. The heating temperature is preferably 35 to 75 ° C. Further, homogenization is performed as necessary. Examples of the homogenizer for performing homogenization include high-speed shear emulsification kettles such as kettle type cheese emulsification pots and stefan mixers, static mixers, in-line mixers, homogenizers, colloid mills, disper mills, etc., preferably 1 Homogenization is performed at a homogenization pressure of ˜200 MPa.
After homogenization, heat sterilization is performed as necessary. As the method of heat sterilization, there is a direct heating method such as an injection method, an infusion method, a microwave, a Joule heating method, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, Heat treatment at 50 to 160 ° C., preferably 55 to 100 ° C., such as UHT, HTST, and LTLT can be performed.

Lactic acid bacteria are added to the mix solution containing the milk raw material thus prepared, and lactic acid fermentation is performed.
The lactic acid bacteria used in the present invention are not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus casei subsp. Casei, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptusocenteric Bifidobacterium infantis, Bifidobacterium breve etc. are mentioned, These can also be used independently or can also be used in combination of 2 or more type.
Moreover, these lactic acid bacteria can also be used in the form of fermented milk containing lactic acid bacteria. Furthermore, for the purpose of improving the flavor of the lactic acid fermentation flavor material, it is also possible to use a starter containing yeast such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, Saccharomyces florentinus.

  In the present invention, one or two or more of Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus helveticus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Preferably, Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris are used in combination, or Lactobacillus helveticus and Leuconostoc mesenteroides are used in combination.

  The addition amount of lactic acid bacteria is preferably 0.001 to 0.2 parts by mass in terms of dry mass with respect to 100 parts by mass of the mix solution, from the viewpoint of efficiently obtaining a lactic acid fermentation flavor material having a pH described later. It is more preferable that it is 004-0.05 mass part.

Moreover, what is necessary is just to select suitably the fermentation temperature (for example, 20-40 degreeC) suitable for each lactic acid bacteria used about the conditions of lactic acid fermentation about temperature.
The lactic acid fermentation time can be appropriately selected according to the substrate concentration, the amount of lactic acid bacteria added, etc., but preferably the pH value after lactic acid fermentation is 4-6, more preferably 4.0-5.5, and even more preferably. Is 4.2 to 5.2, and most preferably 4.3 to 4.8.
At the time of the lactic acid fermentation, a stationary state can be used, but stirring is preferably performed. Preferable stirring conditions are 5 to 50 rotations per minute, more preferably 10 to 30 rotations.
The solid content of the lactic acid fermentation flavor material thus obtained is preferably 5 to 20% by mass, and more preferably 10 to 15% by mass.

Next, the fats and oils used for the water-in-plastic plastic emulsified fat and oil composition of the present invention will be described.
The plastic oil-in-water emulsified oil / fat composition of the present invention contains animal oil / fat in an oil phase of 50% by mass or more (based on the oil phase), preferably 55% by mass or more, more preferably 60% by mass or more. contains. The upper limit of the content of animal fats in the oil phase is not particularly limited, but is preferably 100% by mass or less.
Animal fats and oils are a general term for fats and oils obtained from animals, and as animal fats and oils, marine animal fats such as fish oil, liver oil, whale oil, pupa oil, cow leg oil, bone oil, beef fat, pork fat, horse fat, Animal fats such as chicken oil, egg oil, bone fat and milk fat are listed. In the present invention, as the animal fats and oils, the above-mentioned various animal fats and oils and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be used.

  In the present invention, among the above animal oils and fats, selected from beef tallow, pork tallow, milk fat and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, 1 It is preferable to use seeds or two or more kinds of fats and oils, more preferably beef tallow and / or lard, particularly preferably beef tallow and lard. When beef tallow and pork tallow are used in combination, beef tallow: pork tallow is used in a mass ratio of preferably 10-50: 50-90, more preferably 10-30: 70-90.

In the present invention, processed oils and fats that are a combination of the above animal oils and fats and vegetable oils and fats described later can be used. In this case, the mass derived from animal oils and fats is included as the content of the animal oils and fats. .
Moreover, when animal fats and oils are contained in the following other raw materials, the pure content of the animal fats and oils shall be included in the content of the animal fats and oils.

  In the plastic water-in-oil emulsified oil / fat composition of the present invention, it is possible to obtain a good sweet and rich milk flavor even if it does not contain a lot of milk fat. By adding 3 to 10% by mass, preferably 3 to 7% by mass, the fragrance and richness can be improved, and particularly when the content of animal fat is 50 to 60% by mass, milk fat is added. It is preferable.

  The fats and oils other than the animal fats and oils that can be used in the oil phase of the water-in-plastic plastic emulsified fat and oil composition of the present invention are not particularly limited. , Corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe Examples include various vegetable oils and fats such as fats, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The fat content in the water-in-plastic plastic emulsified oil / fat composition of the present invention is not particularly limited, but is preferably 40 to 98% by mass, more preferably 60 to 98% by mass, and still more preferably 60 to 90%. % By mass. In addition, this fat and oil content is a content including the fat and oil contained in the following other raw materials.

  In addition, the water content in the water-in-plastic plastic emulsified oil / fat composition of the present invention is not particularly limited, but is preferably 1 to 60% by mass, more preferably 1 to 40% by mass, and still more preferably 10%. -40 mass%. The water content is a content including water contained in the whey mineral, whey calcium, bitter juice, lactic acid fermentation flavor material, and other raw materials described below.

In addition, the water-in-plastic plastic emulsified oil / fat composition of the present invention usually contains margarine, shortening, etc. in addition to the whey minerals, whey calcium, bitter juice, lactic acid fermentation flavor material, animal fats and oils, and water. Other raw materials known to be used in a water-in-oil plastic emulsified oil / fat composition can be arbitrarily used as long as the object of the present invention is not impaired.
Examples of the other raw materials include starches, emulsifiers, thickening stabilizers, milk and dairy products other than whey minerals and whey calcium, proteins, sugars / sweeteners, eggs, and salty agents such as salt and potassium chloride. , Acidulants such as acetic acid, lactic acid and gluconic acid, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, flavoring, seasoning, pH adjuster, food preservative , Shelf life improver, fruit, fruit juice, coffee, nut paste, spices, cereals, beans, vegetables, meats, seafood, and other various food materials and food additives.

  Examples of the starch include starch derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice, and the like, and chemical and physical such as esterification, phosphate cross-linking, pregelatinization, heat treatment, etc. The thing which processed can be used and 1 type (s) or 2 or more types chosen from these can be used.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride, for example soybean lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterol , Natural emulsifiers such milk fat globule membrane. In this invention, 1 type (s) or 2 or more types chosen from these can be used as needed.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.

  As milk and dairy products other than the whey minerals and whey calcium, cow milk, skim milk, cheese, concentrated whey, concentrated milk, skim concentrated milk, sugar-free condensed milk, sugar-free skimmed condensed milk, sugar-free skimmed condensed milk, Whole powdered milk, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, and the like can be mentioned, and one or more selected from these can be used.

  The protein is not particularly limited. For example, whey protein such as α-lactalbumin, β-lactoglobulin, and serum albumin, casein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphorus Examples include glycoproteins, egg proteins such as ovalbumin, conalbumin, and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins can be added as one or two or more proteins, or in the form of a food material mainly composed of one or two or more proteins. In the present invention, it is preferable to use milk protein among the above-mentioned proteins in terms of obtaining a good milk-flavored plastic water-in-oil emulsified oil and fat composition, and the preferable content thereof is the whey mineral / whey calcium. Proteins contained in milk and dairy products other than the above are 0.1 to 4% by mass, preferably 0.2 to 4% by mass, more preferably 0.2 to 2% by mass as the pure protein content.

  Examples of the sugar / sweetener include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey One or more selected from among them can be used.

Next, the preferable manufacturing method of the water-in-plastic-type emulsion oil-fat composition of this invention is demonstrated.
The water-in-oil plastic emulsion of the present invention, for example, prepares an aqueous phase containing whey mineral and / or whey calcium, and emulsifies the oil phase containing 50% by mass or more of animal fats and the aqueous phase. Can be obtained by plasticizing.

Specifically, first, an oily phase is prepared by mixing animal fats and oils and, if necessary, other fats and fats and other raw materials while heating to 50 ° C. or higher. Under the present circumstances, an oil phase is prepared so that the content of animal fat in an oil phase may be 50 mass% or more, Preferably it is 55 mass% or more, More preferably, it is 60 mass% or more.
Next, whey minerals and / or whey calcium, more preferably bitter and / or lactic acid fermentation flavor materials, and other raw materials as necessary are added to and mixed with water to prepare an aqueous phase. The compounding quantity of the said whey mineral at this time, whey calcium, bitter juice, a lactic acid fermentation flavor raw material, etc. is as above-mentioned.
Subsequently, an aqueous phase is added to the obtained oil phase, mixed and emulsified to obtain a preliminary emulsion. The mixing ratio (the former: latter) of the oil phase and the aqueous phase is preferably 50:50 to 98: 2 and more preferably 70:30 to 95: 5 in terms of mass ratio. The mixed emulsification can be performed by a method and conditions known in the technical field.

Next, it is desirable to sterilize this preliminary emulsion. The sterilization method can be performed by a batch method in a tank, or can be performed by a continuous method using a plate heat exchanger or a scraping heat exchanger.
Next, the preliminary emulsion is cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
Examples of the equipment used for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler and a compressor. The combination of is also mentioned.
Further, in any of the production steps when producing the water-in-oil plastic oil-in-oil emulsified oil / fat composition of the present invention, nitrogen or air may or may not be contained.
The water-in-plastic plastic emulsified oil / fat composition of the present invention can have a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape or the like.

The plastic water-in-oil emulsified oil / fat composition of the present invention can be used for various foods, for example, bakery such as bread, confectionery bread, Danish pastry, pie, shoe, donut, cake, cookies, hard biscuits, waffles, scones, etc. It can be used in products for kneading, roll-in, sand filling, spray coating, frying, etc., among others, the plastic water-in-oil emulsified fat composition of the present invention is a bakery. It is preferable to mix for kneading and / or roll-in at the time of dough production.
Moreover, the plastic water-in-oil emulsified oil / fat composition of the present invention can also be used for cooking / preparations for curry roux, batter, sauce, fry and the like.

Next, the bakery product of the present invention will be described.
The bakery product of this invention mix | blends the plastic water-in-oil type emulsified oil-fat composition of this invention as mentioned above. As an example of the blending method, a method of blending for kneading and / or roll-in at the time of bakery dough production can be mentioned.

  Examples of the bakery dough include cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough and other confectionery dough, bread loaf dough, French bread dough, variety red dough, brioche dough , Danish dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, bun dough etc., but the bakery dough of the present invention is good Bread dough is preferable in terms of obtaining a milk flavor.

The amount of the plastic water-in-oil emulsified oil / fat composition of the present invention in the above bakery dough varies depending on the type of bakery dough, but when kneaded and used, in the case of confectionery dough, starches 100 contained in the confectionery dough Preferably it is 2-150 mass parts with respect to a mass part, More preferably, it is 5-100 mass parts, In the case of bread dough, Preferably it is 2-30 mass parts with respect to 100 mass parts of starches contained in bread dough, More preferably Is 4 to 21 parts by mass.
In the case of using roll-in, in the case of confectionery dough, it is preferably 30 to 150 parts by mass, more preferably 50 to 100 parts by mass with respect to 100 parts by mass of starch contained in the confectionery dough. Preferably it is 10-100 mass parts with respect to 100 mass parts of starch contained in bread dough, More preferably, it is 30-70 mass parts.

Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, dumb flour and whole grain flour, other cereal flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour, cashew ―Nut flour, nutnut flour, pine nut flour, etc. Nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., and starch, enzyme treatment, alpha treatment, decomposition treatment, ether Examples thereof include a modified starch subjected to one or more treatments selected from a chemical treatment, an esterification treatment, a crosslinking treatment and a grafting treatment.
In the present invention, it is desirable to use wheat flour in starch, preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass.

In order to obtain the bakery product of the present invention, the bakery dough is appropriately divided and molded, and if necessary, after taking a proof, a retard, and a rest, heat treatment is performed.
In the said shaping | molding, it can shape | mold to arbitrary shapes and can also mold-pack. Molding can be performed manually or fully automatically using a continuous line.
Examples of the heat treatment include firing, frying, steaming, and steaming, and one or more treatments selected from these can be performed, but firing is preferred.
Further, the obtained bakery product of the present invention can be refrigerated or frozen, or heated in a microwave after the storage.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples and comparative examples.

<Manufacture of whey mineral A>
After separating the sweet whey obtained as a by-product when producing cheese with nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat treatment at 80 ° C. for 20 minutes The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral A having a solid content of 98% by mass was obtained by spray drying. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Preparation of lactic acid fermentation flavor material A>
Nonfat dry milk (nonfat milk solid content 96 mass%, protein content 34 mass%) 4.5 mass parts, whey powder (nonfat milk solid content 98 mass%, protein content 11 mass%) 3.5 mass parts, total milk Protein (95% nonfat milk solids, 91% protein content) 1 part by weight, Butter free salt (1.2% nonfat milk solids, 0.5% protein content, 83% milk fat content) ) 4 parts by mass, butter degradation product (Delician Butter Taste HB-2, manufactured by Taiyo Fragrance Co., Ltd.) 0.2 part by mass and water 86.78 parts by mass were mixed and heated to 55 ° C. Homogenized at a clearance of 0.2mm and a rotation speed of 3500rpm in a colloid mill, sterilized by heating at 80 ° C for 3 minutes in a plate heat exchanger, cooled to 30 ° C in a plate heat exchanger, 9% by weight, free Fatty acid content of 0.035 wt%, milk fat content was prepared mix solution of 3.3 wt%. Add 0.01 parts by mass of Lactobacillus helveticus and Leuconostoc mesenteroides lactic acid bacteria starter to the mixed solution containing this milk raw material, and ferment for 12 hours with stirring at 30 rev / min at 30 ° C., solid content is 13% by mass, pH Lactic acid fermentation flavor material A which is 4.54 was obtained.

<Production of water-in-plastic plastic emulsified oil / fat composition>
[Example 1]
80.5 parts by mass of mixed fat / oil mixed with 70,20: 5: 5 mass ratio of lard, beef tallow, palm stearin and rapeseed oil is heated to 60 ° C., and 0.5 parts by mass of glycerin monostearate and lecithin 0 An oil phase in which 5 parts by mass were added and dissolved was prepared. On the other hand, 18 parts by mass of water was mixed and heated to 60 ° C. to prepare an aqueous phase in which 0.5 parts by mass of whey mineral A was added and dissolved. The oil phase and the water phase were made into a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization step (cooling rate -20 ° C / min) to produce a water-in-oil type emulsion oil / fat composition 1 of the present invention. .

[Example 2]
The same composition as in Example 1 except that 0.05 part by mass of whey mineral A used in Example 1 was replaced with 0.5 part by mass of commercially available whey calcium (calcium content in ash was 35% by mass) and The plastic water-in-oil emulsified oil / fat composition 2 of the present invention was produced by the production method.

Example 3
The same composition and production method as in Example 1 except that 0.5 part by weight of whey mineral A used in Example 1 was replaced by 0.2 part by weight of whey mineral A and 0.3 part by weight of commercially available whey calcium. The water-in-oil type emulsified oil / fat composition 3 of the present invention was produced.

Example 4
Replacing 0.5 parts by mass of whey mineral A used in Example 1 with 0.2 parts by mass of whey mineral A and 0.3 parts by mass of commercially available whey calcium, the commercially available concentrated bitter juice (solid content 30% by mass, (The magnesium content in the ash was 11% by mass) 0.5 parts by mass was added, and the plastic oil of the present invention was prepared in the same manner as in Example 1 except that 18 parts by mass of water was changed to 17.5 parts by mass. A water-in-water emulsified oil / fat composition 4 was produced.

Example 5
0.5 parts by weight of whey mineral A used in Example 1 was replaced with 0.2 parts by weight of whey mineral A and 0.3 parts by weight of commercially available whey calcium, and 0.5 mg of concentrated bitter juice used in Example 4 was used. The plastic water-in-oil emulsified fat according to the present invention was the same as in Example 1 except that 0.9 parts by mass and skim milk powder 0.9 parts by mass were added and 18 parts by mass of water was changed to 16.6 parts by mass. Composition 5 was produced.

Example 6
0.5 parts by weight of whey mineral A used in Example 1 was replaced with 0.2 parts by weight of whey mineral A and 0.3 parts by weight of commercially available whey calcium, and 0.5 mg of concentrated bitter juice used in Example 4 was used. Example 1 except that 0.4 parts by mass of whey protein concentrate (protein content 80% by mass) and 0.5 parts by mass of lactose were added, and 18 parts by mass of water was changed to 16.6 parts by mass. The plastic water-in-oil emulsified oil / fat composition 6 of the present invention was produced by the following formulation and production method.

Example 7
0.5 parts by weight of whey mineral A used in Example 1 was replaced with 0.2 parts by weight of whey mineral A and 0.3 parts by weight of commercially available whey calcium, and 0.5 mg of concentrated bitter juice used in Example 4 was used. The plastic water-in-water emulsified fat / oil of the present invention was the same as in Example 1 except that 4 parts by mass and 4 parts by mass of lactic acid fermentation flavor material A were added and 18 parts by mass of water was changed to 13.5 parts by mass. Composition 7 was produced.

Example 8
0.5 parts by weight of whey mineral A used in Example 1 was replaced with 0.2 parts by weight of whey mineral A and 0.3 parts by weight of commercially available whey calcium, and 0.5 mg of concentrated bitter juice used in Example 4 was used. In the same composition and production method as in Example 1, except that 0.9 part by mass, skim milk powder 0.9 part by mass and lactic acid fermentation flavor material A4 part by mass were added, and 18 parts by mass of water was changed to 12.6 parts by mass. A plastic water-in-oil emulsified oil / fat composition 8 was produced.

Example 9
0.5 parts by weight of whey mineral A used in Example 1 was replaced with 0.2 parts by weight of whey mineral A and 0.3 parts by weight of commercially available whey calcium, and 0.5 mg of concentrated bitter juice used in Example 4 was used. Mass parts, 0.4 parts by weight of whey protein concentrate (protein content 80% by weight), 0.5 parts by weight of lactose and 4 parts by weight of lactic acid fermented flavor material A were added, and 18 parts by weight of water was changed to 12.6 parts by weight. A water-in-plastic-in-oil emulsified oil / fat composition 9 of the present invention was produced by the same composition and production method as in Example 1 except that.

Example 10
The mixed fats and oils used in Example 8 were the same composition and manufacturing method as in Example 8 except that the mixed fats and oils mixed with pork fat, beef tallow, palm stearin and rapeseed oil in a mass ratio of 20: 70: 5: 5 were changed. A water-in-plastic type emulsified oil / fat composition 10 of the present invention was produced.

Example 11
The mixed oil and fat used in Example 8 is the same composition and production method as in Example 8 except that the mixed oil and fat mixed with pork fat, palm stearin and rapeseed oil in a mass ratio of 80: 15: 5 is used. A water-in-oil emulsified oil / fat composition 11 was produced.

Example 12
The mixed oil and fat used in Example 8 was changed to a mixed oil and fat in which pork fat, palm stearin and rapeseed oil were mixed at a mass ratio of 50:38:12. A water-in-oil emulsified oil / fat composition 12 was produced.

Example 13
The same composition as in Example 8 except that the mixed fats and oils used in Example 8 were changed to mixed fats and oils mixed with milk fat, pork fat, palm stearin, and rapeseed oil at a mass ratio of 5: 50: 35: 10. The plastic water-in-oil emulsified oil / fat composition 13 of the present invention was produced by the production method.

[Comparative Example 1]
Example 8 except that 0.2 part by weight of whey mineral A and 0.3 part by weight of commercially available whey calcium used in Example 8 were not added, and 12.6 parts by weight of water was changed to 13.1 parts by weight. A plastic water-in-oil emulsified oil / fat composition 14 of Comparative Example was produced by the same formulation and production method.

[Comparative Example 2]
The mixed oil and fat used in Example 1 is the same composition and manufacturing method as in Example 1 except that it is changed to a mixed oil and fat in which palm super olein random transesterified oil and palm stearin are mixed at a mass ratio of 95: 5. An example plastic water-in-oil emulsified oil / fat composition 15 was produced.

  The following flavor evaluation and bakery test were performed on the above-mentioned water-in-oil type emulsified oil / fat compositions 1 to 15.

<Flavor evaluation of water-in-plastic plastic emulsified oil / fat composition>
By 12 panelists, sensory evaluation was performed according to the following evaluation criteria for fragrance, taste, sustainability of taste, and miscellaneous taste when each of the plastic oil-in-water emulsified oil / fat compositions 1 to 15 was directly eaten, The results are shown in Table 1 as follows, using the total score of the panel as the evaluation score.
51-60 points: ++, 41-50 points: ◎ +, 31-40 points: ◎, 21-30 points: ○, 11-20 points: Δ, 0-10 points: ×

<Evaluation criteria>
・ Scent 5 points: A sweet scent is clearly felt.
3 points ... A sweet scent is felt but slightly weak.
1 point… Slight scent is felt.
0 points ... A sweet scent is not felt.
・ Taste 5 points: Good and rich sweetness is felt.
3 points ... A rich sweetness is felt.
1 point ... Sweetness is felt, but there is no richness.
0 points ... Sweetness is not felt.
・ Taste persistence 5 points: Taste is felt from top to last.
3 points… The taste is felt from the top to the middle, but the last taste is weak.
1 point ... Although the taste is felt at the top, the taste from the middle to the last is weak.
0 points ... I feel the taste at the top, but it disappears soon.
・ Miscellaneous taste 5 points… Eg taste is not felt at all, and it is very good.
3 points: The taste is almost unnoticeable.
1 point… Eg taste is felt, and it is a little bad.
0 point: A clear taste is felt and it is bad.

<Bakery test>
About the said plastic-in-water type emulsified oil-fat compositions 1-15, the confectionery bread was manufactured with the mixing | blending and manufacturing method which are shown below, and flavor was evaluated.

[Combination and production method of confectionery bread]
70 parts by weight of strong powder, 30 parts by weight of flour, 18 parts by weight of sugar, 1.3 parts by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg (net), 5 parts by weight of yeast, 0.1 parts by weight of yeast food, 50 parts by mass of water was put into a mixer ball and mixed using a vertical mixer for 3 minutes at low speed and 4 minutes at medium speed, and then water-in-plastic plastic oil emulsified oil / fat composition (any one of 1-15) Seed) 10 parts by mass was added and a hook was used, and the mixture was kneaded for 3 minutes at low speed and 4 minutes at medium speed. The obtained dough was divided into 60 g after taking a floor time of 30 minutes to obtain a confectionery bread dough.
The obtained confectionery bread dough was divided into 50 g taking a floor time of 30 minutes. Further, after taking a bench time for 30 minutes, rounding was performed, and after taking a proof of 38 ° C., relative humidity 85% and 50 minutes, baking was performed for 10 minutes in an oven at 200 ° C. on the top and 200 ° C. on the bottom.
The obtained confectionery bread was cooled at room temperature for 1 hour, then sealed in a polyethylene bag, stored at room temperature (25 ° C.), and evaluated for flavor by the following method one day later.

<Flavor evaluation of bakery products>
The scent, taste, sustainability of taste, and miscellaneous taste when eating each of the obtained pastry breads 1-15 directly by 12 panelists were sensorially evaluated according to the following evaluation criteria, and the total score of 12 panelists was calculated. The evaluation results are shown in Table 1 as follows.
51-60 points: ++, 41-50 points: ◎ +, 31-40 points: ◎, 21-30 points: ○, 11-20 points: Δ, 0-10 points: ×

<Evaluation criteria>
・ Scent 5 points: A sweet scent is clearly felt.
3 points ... A sweet scent is felt but slightly weak.
1 point… Slight scent is felt.
0 points ... A sweet scent is not felt.
・ Taste 5 points: Good and rich sweetness is felt.
3 points ... A rich sweetness is felt.
1 point ... Sweetness is felt, but there is no richness.
0 points ... Sweetness is not felt.
・ Taste persistence 5 points: Taste is felt from top to last.
3 points… The taste is felt from the top to the middle, but the last taste is weak.
1 point ... Although the taste is felt at the top, the taste from the middle to the last is weak.
0 points ... I feel the taste at the top, but it disappears soon.
・ Miscellaneous taste 5 points… Eg taste is not felt at all, and it is very good.
3 points: The taste is almost unnoticeable.
1 point… Eg taste is felt, and it is a little bad.
0 point: A clear taste is felt and it is bad.

Claims (6)

  A plastic water-in-oil emulsified oil / fat composition comprising 50% by mass or more of animal oil / fat in an oil phase (based on an oil phase) and a whey mineral and / or whey calcium in an aqueous phase.   The water-in-plastic emulsified oil / fat composition according to claim 1, wherein a calcium content in the solid content of the whey mineral is less than 2% by mass.   Furthermore, the plastic water-in-oil type emulsified oil-fat composition of Claim 1 or 2 containing bitter juice.   The plastic water-in-oil emulsified oil / fat composition according to any one of claims 1 to 3, further comprising 0.1 to 20% by mass (composition basis) of a lactic acid fermentation flavor material.   The animal fats and oils are selected from beef fats, pork fats, milk fats, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. The water-in-plastic plastic emulsified oil / fat composition according to any one of claims 1 to 4, which is an oil / fat.   Bakery product which mix | blended the water-in-plastic type emulsified oil-fat composition as described in any one of Claims 1-5.