JPS61166357A - Production of fat and oil spread for emulsified food - Google Patents

Abstract

PURPOSE:To produce fat and oil spread for emulsified food, having improved taste, by adding fermented milk to a raw material component, emulsifying it with lecithin and/or butter milk. CONSTITUTION:A raw material component is incorporated with 3-50wt% fermented milk, and, if necessary, 0.5-15wt% cheese, and the blend is emulsified only with lecithin and/or butter milk without using a synthetic emulsifying agent. Fat and oil spread for emulsified food, having stability and improved taste is obtained. In the operation, the spread has <=60wt%-75wt% fat ratio. The synthetic emulsifying agent which has been considered as an essential component is not used, and the use of only lecithin and/or butter milk as the emulsifying agent provides the spread having improved taste.

Description

[Detailed Description of the Invention] [Technical Field] The present invention relates to a method for producing an emulsified edible oil/fat spread containing fermented milk, and more specifically, to an emulsified emulsion with excellent flavor using only lecithin and/or buttermilk as an emulsifier. This article relates to a method for producing an edible fat spread.

[Prior art]

Traditionally, in order to improve the flavor of margarine or emulsified edible oil/fat spread, as well as to increase its anti-fouling effect and the antioxidant effect of fats and oils and vitamin A, margarine or emulsified spread has been made by adding fermented milk to its raw ingredients. Methods for producing edible fat spreads are widely used. However, in such conventional methods for producing margarine or emulsified edible oil/fat blends containing fermented milk, it is known that lecithin and/or buttermilk is used as a component of the emulsifier; However, a synthetic emulsifier is always used as another component of the emulsifier, and this synthetic emulsifier has the disadvantage of detracting from the flavor of the product. Regarding the invention of fermented margarine made by blending fermented milk in No. 5, in the examples thereof, glycerin fatty acid ester and sorbitan fatty acid ester, which are synthetic emulsifiers, are used in combination in addition to soybean lecithin as an emulsifier for producing the fermented margarine. This case is also subject to the above-mentioned drawbacks of the conventional method.

Means for Solving Problem C] The present invention was made for the purpose of solving the problems of the prior art as described above, and it is an object of the present invention to obtain an emulsified edible oil and fat spread containing fermented milk with a better flavor. As a result of intensive research, we surprisingly found that in the production of emulsified edible oil and fat spreads containing fermented milk, we did not use a synthetic emulsifier as an emulsifier component, which was previously thought to be essential, and instead used lecithin and/or A new finding was obtained that an emulsified product with good stability could be obtained using only buttermilk as an emulsifier.Based on this knowledge, further research was carried out and the raw material containing the required ratio of fermented milk was combined with lecithin and/or Alternatively, the above problems are solved by emulsifying only buttermilk to produce an emulsified edible fat spread.

[Structure of the invention]

The present invention uses 3 to 50% fermented milk and 0.0% cheese if necessary.
This is a method for producing an emulsified edible oil/fat spread containing 5 to 15% of lecithin and/or buttermilk.

The fermented milk used in the present invention most commonly uses non-fat milk solids such as skim milk powder or cheese whey as a milk component, but instead of such non-fat milk solids, whole milk powder or whole fat can be used. Processed milk powder, adjusted milk powder, etc. can be used, and these can be obtained by fermenting them with lactic acid bacteria.

In the present invention, lecithin and/or buttermilk are used as emulsifiers, and in particular, it is most preferable to use only buttermilk in terms of the flavor of the product.

The fat percentage of the emulsified edible fat spread of the present invention is preferably more than 60% and less than 75%; if it is less than 60%, the product will be too watery and tasteless, and the emulsion will not be stable and water will tend to seep out. Furthermore, it has poor shelf life in terms of bacteria (if it exceeds 75%, the product becomes oily and tastes bad).

In the present invention, cheese is included as necessary to make the flavor of fermented milk mellow and match the tastes of Japanese people, and its ratio is preferably 0.5 to 15%.

〔Example〕

8 parts of fermented milk having a pH of 4.6 and a non-fat milk solid content of 10%, 19 parts of buttermilk, 0.6 parts of skim milk powder, and 1.3 parts of common salt were mixed and dissolved to form an aqueous phase. Separately, hydrogenated soybean oil (melting point 35℃) 60
10 parts of palm oil and 10 parts of lecithin were heated to 60°C to obtain 0.15 parts of lecithin.
part was added and mixed and dissolved. Add 60% of the above water phase to this oil phase.
The mixture was heated to ℃ and stirred to emulsify. This emulsion was rapidly cooled while kneading with a votator to obtain fermented flavored margarine.

・-1--------Sample 1 (Product of the present invention) Furthermore, among the above formulations, buttermilk was not used and skim milk powder was 0.
Change 0.6 parts to 3.0 parts of skim milk powder, dissolve it in 24 parts of water, change 0.15 parts of lecithin to 0.5 parts, add 0.1 part of glycerin monostearate to the oil phase, and add 0.1 part of glycerin monostearate to the oil phase. Margarine with another fermented flavor was obtained by performing the same operation as in the above production method. −−−−−−・−Sample 2 Sample 1 and Sample 2, commercially available margarines that do not contain fermented milk but contain synthetic emulsifiers, were examined by sensory testing for the flavor of the margarine itself and of the margarine applied to toast. . The results are shown in Table 1.

(Margarine below) As is clear from the results in Table 1, according to the sensory tests, the flavor of commercially available margarine itself is poor, but even when spread on toast, the flavor is normal.
Moreover, in contrast to Sample 1, which is a product of the present invention, both the margarine itself and the margarine applied to toast are good, and have a good fermented flavor and aftertaste, and have an excellent flavor. In sample 2, which did not use the buttermilk of sample 1 of the invention product as an emulsifier, but used a combination of lecithin and glycerin monostearate, a synthetic emulsifier, both the margarine itself and the one spread on toast were normal, and the fermented flavor was mediocre. Although it was acceptable, it had a bad aftertaste, and although the flavor was slightly improved compared to commercially available margarine, the overall flavor was considerably inferior to Sample 1 of the present invention.

As is clear from the above results, margarines containing fermented milk that also contain synthetic emulsifiers have inferior flavor, while margarines that use only lecithin and/or buttermilk as emulsifiers have the best flavor. It turns out that he is excellent.

[Test example]

Emulsified edible oil and fat spreads with document numbers N111 to 6 were produced at the blending ratios shown in Table 2. The manufacturing process was the same as in the example, except that Gouda cheese was cut into small pieces in advance, added to the aqueous phase at 60°C, and then stirred for 5 minutes using a homomixer (10'rps) to mix.

(Margins below this page) Table 2 (2) Hydrogenated soybean oil -111, melting point adjusted to 34°C The six types of emulsified edible oil and fat spreads shown in Table 2 are all products produced by the manufacturing method of the present invention. However, Table 3 shows the results of tests on flavor, bacterial storage stability, and aqueous phase separation during storage.

(Margins below this page) Table 3 ○ --- Good △-=--1- Fairly good, Practical relapse: (3) Flavor of disease 1 and 2 --- Watery f4)
Flavors of 11h5 and 6: Oily and bitter As is clear from the results in Table 3, among the six types of emulsified edible oil and fat spreads produced by the production method of the present invention with data numbers mi to 6, the fat percentage is 60%. over 70% and below 70%
While L3 and 4 are "good" in terms of flavor, bacterial storage stability, and aqueous phase separation during storage, ml and 2, which have a fat percentage of 60% or less, have none of these points. IVh5 and 6, which have a fat percentage of 70% or more, have a "slightly good" flavor.
However, it is oily and unpleasant. Therefore, it can be seen that the fat percentage of the emulsified edible fat spread of the present invention is preferably more than 60% and less than 75%.

〔Effect of the invention〕

According to the present invention, it is possible to obtain a fermented milk-containing emulsified edible oil/fat spread with an outstanding flavor that is unprecedented.

Claims (2)

[Claims] (1) 3-50% fermented milk, 0.5-50% cheese if necessary
15% and is emulsified with lecithin and/or buttermilk. (2) The method for producing an emulsified edible fat spread according to claim 1, wherein the fat percentage is more than 60% and less than 75%.