JP2004137420A

JP2004137420A - Method for masking fish oil smell

Info

Publication number: JP2004137420A
Application number: JP2002305506A
Authority: JP
Inventors: Nobuhiro Okajima; 岡島　伸浩; Takuya Tsujinaka; 辻中　卓弥; Masayuki Murayama; 村山　誠之; Takeshi Kawashima; 河島　武志
Original assignee: Kanegafuchi Chemical Industry Co Ltd
Current assignee: Kanegafuchi Chemical Industry Co Ltd
Priority date: 2002-10-21
Filing date: 2002-10-21
Publication date: 2004-05-13
Anticipated expiration: 2022-10-21
Also published as: JP4273741B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method capable of masking foreign taste and nasty smell of fish oil even when heated in production of oil and fat products such as margarine and shortening utilizing fish oils containing highly unsaturated fatty acids. <P>SOLUTION: A mixture containing (a) an oil and fat, (b) a complex of a lipid with a protein, (c) a milk solid content and (d) water is heat-treated at 80-180°C and cooled in a temperature range not causing solidification and an insoluble content of the treated liquid is removed by a separation means and the resultant oil and fat having flavor is added to refined fish oil containing the highly unsaturated fatty acid to mask the fish oil smell. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、高度不飽和脂肪酸を含有する魚油を利用するマーガリンやショートニング等の油脂製品の製造において、加熱しても魚油の異味異臭をマスキングする方法に関する。
【０００２】
【従来の技術】
ＥＰＡやＤＨＡ等の高度不飽和脂肪酸を含有する魚油は、酸化劣化により戻り臭と呼ばれる生臭い魚油臭を容易に生じるため、トコフェロール（ビタミンＥ）やアスコルビン酸パルミテート（ビタミンＣパルミテート）等の抗酸化剤を魚油に添加して、酸化劣化や戻り臭の発生を抑制する必要がある。
【０００３】
しかし、戻り臭の原因であるアルデヒド類やケトン類の臭気成分の中には、ＰＰＢレベルの非常に僅かな量でも臭覚として感じられる物質があり、抗酸化剤による酸化防止だけでは戻り臭の発生を完全に抑制することは困難である。そのため、魚油に香料や風味素材を添加して魚油の戻り臭をマスキングする多くの方法が考案されている。
【０００４】
例えば、レモン油を添加する方法（特許文献１）、柑橘系香料とヨーグルト香料を添加する方法（特許文献２）、ショウガ香料を添加する方法（特許文献３、特許文献４）等の、香料の添加によって魚油の生臭い臭気を効果的にマスキングする方法が開示されている。
【０００５】
これらの香料は、嗅覚としてトップに感知される魚油臭をマスキングする効果は高いが、口腔内で味覚としてベースに感知される魚油の生臭い風味をマスキングすることは困難である。特に魚油を１００℃以上で加熱すると数分の短時間で魚油の嫌味が発生し、食用には望ましくない風味となる。
【０００６】
一方、香料とは異なる魚油臭のマスキング方法として、発酵あるいは発酵成分による風味賦与の方法が考案されており、乳酸菌や酵母で発酵させた魚油を含有する発酵乳（特許文献５）や、特殊な培地でアスペルギルス属を培養した時に生成される組成物を添加する方法（特許文献６）が挙げられる。しかし、上記の方法では、水分含量が５０重量％以上となる魚油を含有する水中油型乳化物の形態であるため、水分を含有しないショートニングを製造することは不可能である。また、水分を１５％程度含有するマーガリンにするためには上記の水中油型乳化物に対して３倍の油脂を添加しなければならず、高度不飽和脂肪酸含量の低下が免れない。従って、高度不飽和脂肪酸を含有する精製魚油を主原料とするショートニングやマーガリン等の油脂製品を製造するには油性の風味素材であることが望ましい。
【０００７】
例えば、ゴマ油や、ショウガ、ネギ、ニンニク、唐辛子、等の香味野菜を油中で加熱処理して製造される香味油を添加すれば、魚油の臭気と嫌味の両方をマスキングすることが可能であるが、その独特な風味のため必ずしもパン菓子製造用のショートニングやマーガリン等の加工油脂に適した風味ではない。
【０００８】
パン菓子の製造に適した風味素材として乳の風味が挙げられる。しかし、バターフレーバーでは魚油の臭気をマスキング出来るが、口腔内で感じる嫌味をマスキングすることは困難である。あるいはバターや発酵バターを多量に使用すれば魚油の異味異臭をマスキングすることが可能であるが、コスト的に高価となり魚油の添加量も制限される。
【０００９】
【特許文献１】
特開平８−２７５７２８号公報
【００１０】
【特許文献２】
特開平８−９２５８７号公報
【００１１】
【特許文献３】
特開平６−１８９７１７号公報
【００１２】
【特許文献４】
特開２００１−１３１５７５号公報
【００１３】
【特許文献５】
特開平６−９０６６２号公報
【００１４】
【特許文献６】
特開平６−２８７５９０号公報
【００１５】
【発明が解決しようとする課題】
パン菓子用途のマーガリン・ショートニングに適した、魚油の異味異臭をマスキングする風味油脂の開発と、高度不飽和脂肪酸を含有する魚油を主原料としたマーガリン・ショートニング等の油脂組成物の提供。
【００１６】
【課題を解決するための手段】
本発明者らは、バター等の乳脂肪の風味やコク味を強化した風味油脂が魚油のマスキングに有効であると考え鋭意研究した結果、（ａ）油脂、（ｂ）脂質と蛋白質の複合体、（ｃ）乳固形分及び（ｄ）水を含有してなる混合物を８０〜１８０℃で加熱処理した後、固化しない範囲で冷却してから分離手段を用いて処理液の不溶分を除去して得られる風味油脂が、魚油の異味異臭のマスキングに適していることを見出し、本発明を完成するに至った。
【００１７】
即ち、本発明の第１は、（ａ）油脂、（ｂ）脂質と蛋白質の複合体、（ｃ）乳固形分及び（ｄ）水を含有してなる混合物を８０〜１８０℃で加熱処理した後、固化しない範囲で冷却してから分離手段を用いて処理液の不溶分を除去して得られる風味油脂を添加してなる精製魚油に関する。好ましい実施様態として、（ａ）油脂が（ａ−１）乳脂肪を５重量％以上含有する油脂であり、（ｂ）脂質と蛋白質の複合体が（ｂ−１）有機酸モノグリセリドと乳蛋白質の複合体である風味油脂を添加してなることを特徴とする上記記載の精製魚油に関する。更に好ましい実施様態として、加熱処理する前に脂肪酸分解酵素で（ａ）油脂を分解して得られる風味油脂を添加してなることを特徴とする上記記載の精製魚油に関する。また、本発明の第２は、上記記載の精製魚油を含んでなる食品に関する。
【００１８】
【発明の実施の形態】
本発明において風味油脂とは、乳固形分中の油溶性風味成分を、油脂中に移行させてなる油脂のことである。本発明における風味油脂の製造で使用する（ａ）油脂としては、通常食用として用いられているものであれば植物油脂、動物油脂の何れでもよく、例えば牛脂、豚脂、大豆油、綿実油、米油、コーン油、ヤシ油、パーム油、カカオ脂等が挙げられ、又これらを硬化、分別、エステル交換したものでもよく、これらを単独或いは２種以上を混合して用いることが出来る。特に、本発明においては、風味の点から乳脂肪を油脂中に５重量％以上含有することが望ましい。（ａ−１）乳脂肪を５重量％以上含有する油脂とは、バター、発酵バター、及び、それらから水溶性分を分離除去した乳脂肪が代表例として挙げられる。また、大豆油、ナタネ油、パーム油、コーン油、綿実油、米油等の植物油脂や、牛脂、ラード等の動物油脂に、上記の乳脂肪が油脂中に５重量％以上となるように混合した油脂でもよい。油脂中の乳脂肪が５重量％未満では、魚油の異味異臭をマスキングする効果が充分得られない場合がある。
【００１９】
本発明における風味油脂の製造で使用する（ｂ）脂質と蛋白質の複合体は、天然由来のもの、合成物のいずれでも利用でき、天然由来の脂質と蛋白質の複合体としてはヒト、牛、馬、山羊などの広く哺乳動物の乳、血清やスケトウダラ、サケ、マス、コイなどの水産動物の卵や鶏、ウズラ、キジなどの鳥類の卵もしくは生体膜に含まれるものが挙げられる。合成物としては、モノグリセリド、ジグリセリド、トリグリセリド、糖脂質、リン脂質などの脂質と、水溶性蛋白質である乳蛋白質、植物性蛋白質、動物性蛋白質などの蛋白質との結合体が挙げられる。中でも合成物である脂質と蛋白質の複合体の方が加熱等による変性を受けにくいものが多いため好ましく、更に（ｂ−１）有機酸モノグリセリドと乳蛋白質との複合体を用いることが望ましい。
【００２０】
本発明で使用することが出来る有機酸モノグリセリドとしては、コハク酸モノグリセリド、ジアセチル酒石酸モノグリセリド、クエン酸モノグリセリド、酢酸モノグリセリド、及び乳酸モノグリセリド等が挙げられ、これらは１種又は２種以上組み合わせて用いられる。また、これら有機酸モノグリセリドの構成脂肪酸は、飽和脂肪酸であることが立体構造的に有効に結合させることができるので好ましい。
【００２１】
乳蛋白質としてはカゼインが好ましく、非ミセル状態の分子構造を持つカゼインを含有することが、有機酸モノグリセリドと最も結合し易く、複合体を形成し易いため、特に好ましい。これらの非ミセル状態のカゼインとしては、例えばナトリウムカゼイン、カリウムカゼインなどのカゼインアルカリや酸カゼイン等の他、生乳、還元全脂粉乳液、脱脂乳、還元脱粉液、バターミルク、還元バターミルクパウダー液等にリン酸塩等のカルシウム封鎖剤を添加したり、ｐＨを４．４〜４．６に調整した沈殿物を回収して得られるもの等が挙げられる。これらは１種又は２種以上組み合わせて用いられる。カゼインがミセルの状態をとっているか否かを知る手段としては、カゼインがミセル状態である場合、それは約０．１〜０．５μｍの直径を有するリン酸カルシウム−カゼインの複合体の蛋白質微粒子として存在することが知られている。そこで本発明者らは、カゼインのミセル状態の構造を簡易に定量化する手法として平均粒度分布により調べることに着目した。即ち、レーザー回折式平均粒度分布測定装置（ＬＡ−５００Ｐ、堀場製作所製）により蛋白質の粒度分布を調べ、０．１〜０．５μｍの直径を有する分布区分をカゼインのミセル状態とみなし、これより大きな粒度分布のものを非ミセル状態のカゼインと判断することにした。この方法によると、本発明においては非ミセル状態のカゼイン含量が乳蛋白質の内好ましくは１５重量％以上、更に好ましくは３０重量％以上である。
【００２２】
これら有機酸モノグリセリドと乳蛋白質との複合体の製造方法は、まず、乳蛋白質を１〜５０重量％濃度、好ましくは５〜２５重量％濃度の水溶液を調整する。乳蛋白質の濃度が１重量％未満であると複合体の形成が少なく、濃度が５０重量を超えても複合体の形成が増加せず効率が悪い。この際、乳蛋白質水溶液のｐＨを６〜７の範囲に調整することが有機酸モノグリセリドと有効に結合させる上で好ましい。次に、蛋白質水溶液を通常有機酸モノグリセリドの融点である５０〜７０℃よりもわずかに高い温度になるように加温し、蛋白質水溶液に蛋白質の１／１００〜２／１（重量比）の有機酸モノグリセリドを添加する。蛋白質水溶液に有機酸モノグリセリドを混合溶解した後、超音波均質機、ホモジナイザー、ホモミキサー、マイコロイダー等の均質化手段により、有機酸モノグリセリドと乳蛋白質との複合体を調整する。本発明で使用する有機酸モノグリセリドと乳蛋白質との複合体は、こうして得られた水溶液をそのままの形態で使用する場合は、保存上の点からＵＨＴ等の殺菌処理を施すことが好ましい。
【００２３】
本発明の風味油脂の製造に使用する、（ｂ−１）有機酸モノグリセリドと乳蛋白質との複合体の使用量は、乳脂肪を含有する油脂１００重量％に対して、０．０５重量％以上、５．０重量％以下で、好ましくは、０．１重量％以上、２．０重量％以下の範囲で添加すればよい。添加量が、０．０５重量％未満では魚油の異味異臭をマスキングする効果が充分得られない場合があり、５．０重量％を越えて添加しても魚油の異味異臭をマスキングする効果の更なる増強とはならず、コスト的に不利となる。
【００２４】
本発明の風味油脂を製造する際に使用する（ｃ）乳固形分としては、生乳、脱脂乳、全脂粉乳、脱脂粉乳、乳清、生クリーム、チーズ類、ヨーグルト類、バター、バターミルク又はこれらを濃縮加工したものが挙げられ、これらを少なくとも１種又は２種以上を組み合わせて用いる。これら乳固形分の配合割合は、油脂１００重量％に対して１重量％以上、１０重量％以下で、好ましくは２重量％以上、５重量％以下の範囲である。配合割合が１重量％未満では魚油の異味異臭をマスキングする効果が充分得られない場合があり、１０重量％を越えて添加しても魚油の異味異臭をマスキングする効果の更なる増強とはならず、コスト的に不利となる。
【００２５】
本発明の風味油脂を製造する際に使用する（ｄ）水の割合は、油脂１００重量％に対して、５重量％以上、３０重量％以下の範囲が好ましい。配合割合が５重量％未満では固形分の溶解性が悪くなる場合があり、３０重量％を越えて添加すると味が弱くなる場合がある。
【００２６】
本発明の風味油脂は、（ａ）油脂、（ｂ）脂質と蛋白質の複合体、（ｃ）乳固形分及び（ｄ）水を含有してなる混合物を加熱処理することにより得られるが、加熱処理を行う前に脂肪酸分解酵素で（ａ）油脂を分解することが好ましい。こうすれば、脂肪酸分解酵素によって風味油脂に発酵臭が付与されるからである。
【００２７】
本発明に使用できる脂肪酸分解酵素は、動物、植物、微生物から分離される酵素があり、例えば、アスペルギルス（Ａｓｐｅｒｇｉｌｌｕｓ）属、ムコール（Ｍｕｃｏｒ）属、リゾープス（Ｒｈｉｚｏｐｕｓ）属等の糸状菌、キャンディダ（Ｃａｎｄｉｄａ）属等の酵母、小山羊、小羊、小牛の口頭分泌腺から採取されるリパーゼ等が挙げられ、これらの内１種または２種以上を組み合わせて用いることができる。本発明の脂肪酸分解酵素による（ａ）油脂の分解は、上記の混合物に対して脂肪酸分解酵素を０．０１〜０．５重量％添加して行う。反応条件は、１５〜７０℃、好ましくは３０〜５０℃の温度で、０．５〜７２時間の範囲で分解を行うことが出来る。脂肪酸分解酵素による（ａ）油脂の分解度は０．１〜５％が好ましく、更に好ましくは０．２〜３％の範囲である。０．１％未満では酵素分解による発酵臭が付与されず、５％を越えると分解によって生じる遊離脂肪酸が過剰となり石けん臭と呼ばれる油脂が劣化した臭気が生じる。分解度が５％を越えると異味が生じる場合があり好ましくない。尚、分解度とは［（酸価］／（けん化価））］×１００によって求められる値を言う。
【００２８】
また、本発明においては、脂肪酸分解酵素で（ａ）油脂を分解した後、加熱処理する前に、乳酸発酵及び／又は酵母発酵することがより好ましい。本発明に使用する乳酸菌は、乳製品の主要な風味および香気成分であるジアセチルおよび乳酸の生産能が高いものが好ましく、例えば、ストレプトコッカス・ジアセチラクチス、ストレプトコッカス・クレモリス、ロイコノストック・デキストラニクム、ラクトバチルス・プランタルム、ラクトバチルス・ブルガリカス、ラクトバチルス・ヘルベティカスおよびラクトバチルス・ブレビス等が挙げられ、これらの１種又は２種以上を組み合わせて用いることができる。
【００２９】
本発明の風味油脂の製造における乳酸発酵は、（ａ）油脂、（ｂ）脂質と蛋白質の複合体、（ｃ）乳固形分及び（ｄ）水を含有してなる混合物に、脂肪酸分解酵素を添加して（ａ）油脂の分解を行った後、酵素を失活させ、そこにスターターとして調製した乳酸菌を混合物に対して好ましくは０．０１〜１重量％添加して行う。酵素を失活させるためには、一般に酵素が失活するような条件である７０℃以上の温度で５分以上保持すればよい。また本発明の乳酸菌の発酵は、一般に用いられている条件によって行うことができる。即ち発酵条件としては、好気条件下および嫌気条件下のいずれでもよいが、好気条件下での静置発酵が好ましい。混合物の初発ｐＨは６〜８、特に７付近が望ましく、発酵温度は各乳酸菌株に適した２０〜４０℃で行うのが好ましい。さらには、乳酸発酵は酸度が０．０５〜５．０％の範囲に達するまで、上記条件にて発酵することが好ましい。酸度が０．０５％未満では魚油の異味異臭をマスキングする効果が充分得られない場合があり、また５．０％を越えると酸味、酸味臭が強くなり風味的に好ましくない。
【００３０】
本発明に使用する酵母は、アルコール発酵乳に使用されるアルコール発酵性の酵母であるサッカロマイセス・シェルビシエ、キャンディダ・シュードトロピカリス、キャンディダ・ケフィアや、通常製パンに使用する酵母等が挙げられ、これらの１種又は２種以上を組み合わせて用いることができる。本発明の風味油脂の製造における酵母発酵は、（ａ）油脂、（ｂ）脂質と蛋白質の複合体、（ｃ）乳固形分及び（ｄ）水を含有してなる混合物に、脂肪酸分解酵素を添加して（ａ）油脂の分解を行ったもの或いは、混合物を脂肪酸分解酵素で分解後、酵素を失活させたところに乳酸菌を添加し乳酸発酵を行ったものに、スターターとして調製した酵母もしくは、製パンに使用する酵母の場合はこのものを水に懸濁したものを、混合物に対して好ましくは０．０１〜２重量％添加して行う。０．０１重量％未満では酵母発酵が十分に起こらず発酵臭が少ない。また２重量％を越える量を添加しても発酵臭は増強せず効率が悪い。なお、酵母の栄養源として砂糖、果糖、ブドウ糖、麦芽糖などの糖質を混合物に対して０．１〜１０重量％添加することが望ましい。０．１重量％未満では発酵速度が遅く、１０重量％を越えても発酵速度はそれ以上増加しない。発酵条件としては、好気条件下および嫌気条件下のいずれでもよいが、好気条件下での静置培養が好ましい。発酵温度は各酵母に適した２０〜４０℃で行うのが好ましい。さらには、酵母発酵はアルコール濃度が０．０５〜３．０％の範囲に達するまで、上記条件にて発酵することが好ましい。酸度が０．０５％未満では魚油の異味異臭をマスキングする効果が充分得られない場合があり、また３．０％を越えるとアルコール臭が強くなりすぎて風味的に好ましくない。
【００３１】
本発明の風味油脂の製造方法としては、（ａ）油脂と（ｄ）水に（ｂ）脂質と蛋白質との複合体、（ｃ）乳固形分を溶解したものの混合物を８０〜１８０℃で数十秒〜数十分間加熱処理する。好ましくは８０〜１４０℃、より好ましくは８０〜１２０℃で加熱処理をする。８０℃未満では効果が得難く、逆に１８０℃を越えると焦げ臭を感じるようになり好ましくない。なお、魚油の異味異臭をマスキングする効果を増強するために、以下のように加熱処理前に混合物を脂肪酸分解酵素で分解したり、さらには乳酸発酵及び／又は酵母発酵することもできる。酵素を失活させたところに乳酸菌を添加し乳酸発酵を行ったものに、スターターとして調製した酵母もしくは、製パンに使用する酵母の場合はこのものを水に懸濁したものを、混合物に対して好ましくは０．０１〜２重量％添加して行う。０．０１％未満では酵母発酵が十分に起こらず発酵臭が少ない。また２％を越える量を添加しても発酵臭は増強せず効率が悪い。なお、酵母の栄養源として砂糖、果糖、ブドウ糖、麦芽糖などの糖質を混合物に対して０．１〜１０重量％添加することが望ましい。０．１％未満では発酵速度が遅く、１０％を越えても発酵速度はそれ以上増しない。発酵条件としては、好気条件下および嫌気条件下のいずれでもよいが、好気条件下での静置培養が好ましい。発酵温度は各酵母に適した２０〜４０℃で行うのが好ましい。さらには、酵母発酵はアルコール濃度が０．０５〜３．０％の範囲に達するまで、上記条件にて発酵することが好ましい。加熱装置は、攪拌羽根を有する加熱攪拌装置もしくは連続式の熱交換機を使用すればよい。加熱攪拌機としては、煮練機、ニーダー、クッキングミキサーなどが挙げられ、連続式の熱交換機としては、コンビネーター、コンサーム、間接式のＵＨＴ殺菌機などが挙げられる。特に、生産性の面からは連続式の熱交換機を使用することが好ましい。
【００３２】
加熱処理終了後、この混合物を固化しない範囲で、好ましくは８０℃未満まで冷却して、濾過、遠心分離、デカンテーション等の分離手段により混合物である処理液の不溶分を除去して風味油脂を得る。なお、本発明の風味油脂においては、風味油脂中の水分残存量を０．３〜３．０重量％に、さらに望ましくは０．５〜２．０重量％になるよう分離条件（遠心分離回転数３０００ｒｐｍ以上、東洋濾紙　Ｎｏ２以上）を調整することが魚油の異味異臭をマスキングする効果の点で好ましい。尚、水分残存量とは、１０５℃で３時間加熱による常圧直接乾燥法により得られる値を意味する。
【００３３】
このようにして得られた風味油脂を、高度不飽和脂肪酸を含有する精製魚油に添加して、魚油臭のマスキングに用いる。風味油脂の添加量は、精製魚油に対して５重量％以上添加すれば魚油臭のマスキング効果を発揮する。添加量が５重量％未満であると、精製魚油を１００℃以上に加熱した場合に魚油の異味異臭が発生する場合がある。
【００３４】
本発明の精製魚油が適用できる食品としては、一般に食用油脂を用いる食品であれば特に限定はないが、例えばソーセージ、ハンバーグ、肉ダンゴ、スープ、乳製品、アイスクリーム、ソース、ルー、カレールー、グラタン、シチュー、パン、焼き菓子、ケーキ、スポンジ、クッキー、カスタード、ドーナッツ、マヨネーズ、ドレッシング、コロッケ、マーガリン、ショートニング、ホイップクリーム、濃縮乳、調味料などが挙げられる。
【００３５】
【実施例】
次に、実施例および応用例を挙げて本発明を更に詳しく説明するが、本発明はこれらに限定されるものではない。なお、「部」、「％」は特に断りのない限り重量基準である。
【００３６】
（製造例１）〔有機酸モノグリセリドと乳蛋白質との複合体（ＭＰ−１）の調製〕
ナトリウムカゼイン（商品名：ハプロ、新日本製薬（株）製）７重量％を９２重量％の水に分散、溶解させ６５℃まで加熱後、コハク酸モノグリセリド（商品名：ポエムＢ−１０、理研ビタミン（株）製）１重量％を添加し溶解後、超音波均質機（５００Ｗ）にて均質化（５分）し、コハク酸モノグリセリドと乳蛋白質との複合体溶液を得た。得られた水溶液を０．１ｈＰａで減圧脱水し、固形分中の水分を６．０重量％とした。この物を粉砕し、２０メッシュ篩で、篩過して粉末状のコハク酸モノグリセリドと乳蛋白質の複合体（以下、ＭＰ−１と言う）を得た。
【００３７】
（実施例１）
硬化コーン油（融点３２℃）９５部と、バターから分離した乳脂肪５部を混合し、乳脂肪を５重量％含む油脂を調整した。この乳脂肪を含む油脂に、全脂粉乳を３部、製造例１で調整した有機酸モノグリセリドと乳蛋白質との複合体（ＭＰ−１）を０．５部、水を７部混合して９５℃で６０分間加熱処理した後、約６０℃まで冷却し、遠心分離して風味油脂を得た（風味油脂中の水分が０．５重量％）。得られた風味油脂を精製マグロ油（ＤＨＡ含量２２％）に表１の割合（風味油脂：マグロ油＝５％：９５％）で添加した精製魚油を得た。この精製魚油１００ｇを１５０℃で１０分間加熱して、魚油臭のマスキング効果を官能により評価した。臭気とは、臭いを嗅いだ時の魚油特有の生臭い臭気を意味し、味とは、口腔に入れた時に舌や喉で感知する魚油の生臭い嫌な味を意味する。官能評価基準は、５点：魚油臭・魚油味が全く感じられず、極めて良好，４点：魚油臭・魚油味を殆ど感じない，３点：魚油臭・魚油味をやや感じる，２点：魚油臭・魚油味が少し強い，１点：魚油臭・魚油味がかなり強い、であり、それにしたがって１０名のパネラーにより点数評価し、その平均値を採ったところ、下記の表１に示す通りであった。
【００３８】
【表１】

【００３９】
（実施例２）
実施例１において、精製マグロ油（ＤＨＡ含量２２％）に添加した風味油脂の量を表１の割合（風味油脂：マグロ油＝１０％：９０％）にした以外は、同様の方法にて精製魚油を得、同様の方法で官能評価を行い、表１の結果を得た。
【００４０】
（実施例３）
実施例１において、油脂に乳脂肪を配合せずに硬化コーン油（融点３２℃）を１００部とした以外は同様の方法により、風味油脂を得（風味油脂中の水分が０．５重量％）、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４１】
（実施例４）
実施例１において、硬化コーン油（融点３２℃）の代わりに綿実油を１００部とし、且つ、油脂に乳脂肪を配合せず、全脂粉乳の代わりにホエーパウダーを３部とし、また製造例１で調整した有機酸モノグリセリドと乳蛋白質との複合体（ＭＰ−１）の代わりに鶏卵黄由来の脂質と蛋白質の複合体（商品名：卵黄レシチンＬＰＬ−２０、キューピー（株）製）を０．５部用いた以外は同様の方法により風味油脂を得（風味油脂中の水分が０．５重量％）、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４２】
（実施例５）
実施例１において、硬化コーン油（融点３２℃）を７０部、バターから分離した乳脂肪３０部を混合し、乳脂肪を３０重量％含む油脂を調整した以外は、同様の方法で風味油脂を得（風味油脂中の水分が０．５重量％）、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４３】
（実施例６）
実施例１において、硬化コーン油７０部と乳脂肪３０部とを混合した油脂を調整し、全脂粉乳を３部、製造例１で調整した有機酸モノグリセリドと乳蛋白質との複合体（ＭＰ−１）を０．５部、水を７部混合して５０℃に温調後、リパーゼ（商品名：リパーゼＡＹ「アマノ」、天野製薬（株）製）０．０５部を水１部に溶解して添加し、緩やかに攪拌しながら６０分間保持した後、９５℃で６０分間加熱処理してリパーゼを失活させ、その後直ちに６０℃まで冷却し、遠心分離して風味油脂を得た（風味油脂中の水分は０．５重量％、油脂の分解度は１．５％）以外は、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４４】
（実施例７）
実施例６において、リパーゼを失活させた後３４℃まで冷却を行い、マザースターター（１０％脱脂粉乳培地に乳酸菌として、ストレプトコッカス・ジアセチラクチスを０．７重量％、ストレプトコッカス・クレモリスを０．３％接種した後、３４℃で２４時間前培養したもの）を０．３重量％接種して、３４℃での酸度が０．６５％になるまで培養し、その後９５℃で６０分間加熱処理し、約６０℃まで冷却してから、遠心分離して風味油脂を得た（風味油脂中の水分が０．５重量％）以外は、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４５】
（比較例１）
風味油脂を全く添加しない精製マグロ油である精製魚油を、実施例１と同様の方法で官能評価を行い、表１の結果を得た。
【００４６】
（比較例２）
実施例１において、有機酸モノグリセリドと乳蛋白質との複合体（ＭＰ−１）を添加しなかった以外は同様の方法により風味油脂を得（風味油脂中の水分が０．５重量％）、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４７】
（比較例３）
実施例１において、硬化コーン油９５部と乳脂肪を５部を混合した油脂に、全脂粉乳を３部、有機酸モノグリセリドと乳蛋白質との複合体（ＭＰ−１）を０．５部、水を７部混合したものの加熱処理温度を７０℃とした以外は、同様の方法により風味油脂を得（風味油脂中の水分が０．５重量％）、同様の方法にて精製魚油を得てから、同様の方法で官能評価を行い、表１の結果を得た。
【００４８】
表１の比較例１に示す様に、マグロ油のみを１５０℃に加熱した場合、短時間の内に強い魚油臭と嫌味が発生し、食するには不快な風味となる。
【００４９】
実施例１で作製された精製魚油は、１５０℃に加熱してもバター臭が感じられ、魚油臭はマスキングされていた。また口腔に入れても風味油脂の有する乳脂肪のコク味が強調されており、魚油の嫌味が少し感じられる程度に改良されていた。更に、実施例２で作製された精製魚油（風味油脂：マグロ油＝１０％：９０％）は、魚油の嫌味は殆ど感じられず、乳脂肪の好ましい風味を有していた。
【００５０】
また、実施例３において乳脂肪を使用せずに製造した風味油脂を添加した精製魚油は、魚油味をやや感じるものの問題ないレベルであった。更に、風味油脂を作製する際の（ｂ）脂質と蛋白質の複合体が（ｂ−１）有機酸モノグリセリドと乳蛋白質の複合体でない実施例４の精製魚油は、食用油脂として問題ないレベルであるが、更に魚油臭・魚油味が感じられた。
【００５１】
一方、比較例２の有機酸モノグリセリドと乳蛋白質との複合体を使用せずに製造した風味油脂を添加した精製魚油では、魚油臭のマスキング効果は不十分であり、魚油味も強く感じられた。また、比較例３の加熱処理の温度を低くして製造した風味油脂を添加した精製魚油では、魚油臭のマスキング効果は改良されているものの、口腔に入れると明らかに魚油の嫌な味が感じられた。
【００５２】
また、乳脂肪を増量した風味油脂を用いて製造した実施例５の精製魚油では、マグロ油に対して実施例１と同量の添加量でも魚油の嫌味がマスキングされており、風味油脂の製造において乳脂肪の使用量を増加することによりマスキング効果が改良された。また、リパーゼ処理を行って製造した実施例６における風味油脂は、マグロ油に対して５％の添加量で魚油の異味異臭ともにマスキングしており、実施例５における風味油脂よりも更に精製魚油のマスキング効果が高まっていた。リパーゼ処理に加えて発酵処理を行って製造した実施例７における風味油脂も、実施例６における風味油脂以上にマスキング効果が高まっており、発酵臭が強化されたより好ましい風味であった。
【００５３】
【発明の効果】
（ａ）油脂、（ｂ）脂質と蛋白質の複合体、（ｃ）乳固形分及び（ｄ）水を含有してなる混合物を、８０〜１８０℃で加熱処理した後、固化しない範囲で冷却してから分離手段を用いて処理液の不溶分を除去して得られる風味油脂を、高度不飽和脂肪酸を含有する精製魚油に添加することで、乳脂肪の好ましい風味とコク味の賦与され、加熱しても魚油の異味異臭のマスキングが可能な、高度不飽和脂肪酸を含有する精製魚油を提供することが可能となる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for masking off-flavor and smell of fish oil even when heated in the production of oil and fat products such as margarine and shortening using fish oil containing highly unsaturated fatty acids.
[0002]
[Prior art]
Fish oils containing polyunsaturated fatty acids such as EPA and DHA easily produce a fishy smell called “return odor” due to oxidative deterioration. Therefore, antioxidants such as tocopherol (vitamin E) and ascorbic acid palmitate (vitamin C palmitate) are used. Must be added to fish oil to suppress oxidative degradation and return odor.
[0003]
However, among the odor components of aldehydes and ketones that cause the return odor, there are substances that can be felt as an odor even at a very small amount of PPB level. Is difficult to completely suppress. Therefore, many methods have been devised for masking the return odor of fish oil by adding a flavor or a flavor material to fish oil.
[0004]
For example, a method of adding a lemon oil (Patent Document 1), a method of adding a citrus flavor and a yogurt flavor (Patent Document 2), a method of adding a ginger flavor (Patent Documents 3 and 4), and the like. A method for effectively masking the fishy odor of fish oil by addition is disclosed.
[0005]
These fragrances have a high effect of masking fish oil smell which is perceived as the top as the olfaction, but it is difficult to mask the fishy smell of fish oil which is perceived as the taste in the mouth. In particular, when fish oil is heated at 100 ° C. or higher, the fish oil becomes unpleasant in a short time of several minutes, resulting in an undesired taste for food.
[0006]
On the other hand, as a method of masking fish oil odor different from flavors, a method of fermentation or flavor imparting by fermentation components has been devised, and fermented milk containing fish oil fermented with lactic acid bacteria or yeast (Patent Document 5), special fermented milk, etc. There is a method of adding a composition produced when Aspergillus is cultured in a medium (Patent Document 6). However, according to the above-mentioned method, it is impossible to produce a water-free shortening because the oil-in-water emulsion contains a fish oil having a water content of 50% by weight or more. Further, in order to obtain margarine containing about 15% of water, three times the amount of fats and oils must be added to the above oil-in-water emulsion, and the content of highly unsaturated fatty acids is inevitably reduced. Therefore, it is desirable to use an oily flavor material in order to manufacture a shortening or an oil or fat product such as margarine using a refined fish oil containing a highly unsaturated fatty acid as a main raw material.
[0007]
For example, sesame oil, ginger, leek, garlic, pepper, and the like, if a flavor oil produced by heat-treating a flavored vegetable in oil is added, it is possible to mask both the odor and the unpleasant taste of fish oil. However, due to its unique flavor, it is not necessarily a flavor suitable for shortening for bread confectionery production and processed fats and oils such as margarine.
[0008]
Flavor materials suitable for the manufacture of bread confectionery include the flavor of milk. However, while butter flavor can mask the odor of fish oil, it is difficult to mask the bad taste felt in the oral cavity. Alternatively, if a large amount of butter or fermented butter is used, the off-flavor of fish oil can be masked, but the cost is high and the amount of fish oil added is limited.
[0009]
[Patent Document 1]
JP-A-8-275728
[0010]
[Patent Document 2]
JP-A-8-92587
[0011]
[Patent Document 3]
JP-A-6-189717
[0012]
[Patent Document 4]
JP 2001-131575 A
[0013]
[Patent Document 5]
JP-A-6-90662
[0014]
[Patent Document 6]
JP-A-6-287590
[0015]
[Problems to be solved by the invention]
Development of flavor oils and fats suitable for margarine shortening for bread confectionery, which masks off-flavor and odor of fish oil, and provision of oil and fat compositions such as margarine shortening using fish oil containing highly unsaturated fatty acids as a main raw material.
[0016]
[Means for Solving the Problems]
The inventors of the present invention have thought that a flavor oil having enhanced flavor and richness of milk fat such as butter is effective for masking fish oil, and as a result of extensive studies, it has been found that (a) fat and oil, and (b) a complex of lipid and protein. The mixture containing (c) milk solids and (d) water is heat-treated at 80 to 180 ° C., then cooled to the extent that it does not solidify, and then the insoluble content of the treatment liquid is removed using a separation means. It has been found that the flavor oil obtained is suitable for masking off-flavor and odor of fish oil, and the present invention has been completed.
[0017]
That is, the first aspect of the present invention is to heat-treat a mixture containing (a) oil and fat, (b) a complex of lipid and protein, (c) milk solids and (d) water at 80 to 180 ° C. Thereafter, the present invention relates to a refined fish oil to which a flavor oil obtained by removing an insoluble content of a treatment liquid by using a separation means and then cooling it to a temperature not solidifying is added. As a preferred embodiment, (a) the fat or oil is (a-1) a fat or oil containing 5% by weight or more of milk fat, and (b) the complex of lipid and protein is (b-1) a mixture of (b-1) organic acid monoglyceride and milk protein. The purified fish oil according to the above, wherein a flavor oil or fat as a complex is added. As a further preferred embodiment, the present invention relates to the above-mentioned refined fish oil, wherein a flavor oil obtained by decomposing the oil (a) with a fatty acid decomposing enzyme is added before the heat treatment. A second aspect of the present invention relates to a food comprising the above-described purified fish oil.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, the flavor oils and fats are oils and fats obtained by transferring oil-soluble flavor components in milk solids into oils and fats. The (a) fats and oils used in the production of the flavor fats and oils of the present invention may be any of vegetable fats and animal fats and oils as long as they are usually used for food, such as beef tallow, lard, soybean oil, cottonseed oil and rice Examples thereof include oil, corn oil, coconut oil, palm oil, cocoa butter, and the like, which may be hardened, separated, or transesterified, and may be used alone or as a mixture of two or more. In particular, in the present invention, it is desirable that milk fat contains 5% by weight or more in fats and oils from the viewpoint of flavor. (A-1) Butters, fermented butters, and milk fats from which water-soluble components are separated and removed therefrom are typical examples of the fats and oils containing 5% by weight or more of milk fats. In addition, the above milk fat is mixed with vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, rice oil, and animal oils such as beef tallow and lard so that the above-mentioned milk fat becomes 5% by weight or more in the oil. Fats and oils may be used. If the milk fat in the fat or oil is less than 5% by weight, the effect of masking the off-flavor and smell of fish oil may not be sufficiently obtained.
[0019]
The complex (b) of lipid and protein used in the production of the flavor oils and fats of the present invention can be any of naturally occurring ones and synthetic ones. Examples of the complex of naturally occurring lipid and protein include human, cattle and horse. And milk of a wide range of mammals such as goats, serum and eggs of aquatic animals such as walleye pollock, salmon, trout and carp, eggs of birds such as chicken, quail and pheasant, and those contained in biological membranes. Examples of the synthetic product include conjugates of lipids such as monoglycerides, diglycerides, triglycerides, glycolipids, and phospholipids with proteins such as water-soluble proteins such as milk proteins, plant proteins, and animal proteins. Among them, a complex of a lipid and a protein, which is a synthetic product, is preferred because it is less likely to be denatured by heating or the like, and it is more preferable to use a complex of (b-1) an organic acid monoglyceride and a milk protein.
[0020]
Examples of the organic acid monoglyceride that can be used in the present invention include succinic acid monoglyceride, diacetyltartaric acid monoglyceride, citrate monoglyceride, acetic acid monoglyceride, and lactic acid monoglyceride, and these may be used alone or in combination of two or more. In addition, the constituent fatty acids of these organic acid monoglycerides are preferably saturated fatty acids because they can be effectively bonded in a three-dimensional structure.
[0021]
Casein is preferable as a milk protein, and it is particularly preferable to contain casein having a molecular structure in a non-micellar state, since the casein most easily binds to an organic acid monoglyceride and easily forms a complex. Examples of these non-micellar caseins include, for example, sodium casein, potassium casein and other casein alkalis and acid caseins, as well as raw milk, reduced whole milk powder, skim milk, reduced powder, buttermilk, reduced buttermilk powder. And the like obtained by adding a calcium sequestering agent such as a phosphate, or collecting a precipitate whose pH has been adjusted to 4.4 to 4.6. These are used alone or in combination of two or more. As a means for knowing whether or not casein is in a micellar state, when casein is in a micelle state, it exists as protein fine particles of a calcium phosphate-casein complex having a diameter of about 0.1 to 0.5 μm. It is known. Therefore, the present inventors have paid attention to examining the micelle structure of casein by an average particle size distribution as a technique for simply quantifying the structure. That is, the particle size distribution of the protein is examined by a laser diffraction type average particle size distribution measuring device (LA-500P, manufactured by Horiba Seisakusho), and the distribution section having a diameter of 0.1 to 0.5 μm is regarded as the micelle state of casein. The casein having a large particle size distribution was determined to be casein in a non-micellar state. According to this method, in the present invention, the casein content in a non-micellar state is preferably 15% by weight or more, more preferably 30% by weight or more, of the milk protein.
[0022]
In the method for producing the complex of the organic acid monoglyceride and milk protein, first, an aqueous solution of milk protein having a concentration of 1 to 50% by weight, preferably 5 to 25% by weight is prepared. When the concentration of the milk protein is less than 1% by weight, the formation of the complex is small, and when the concentration exceeds 50% by weight, the formation of the complex does not increase and the efficiency is poor. At this time, it is preferable to adjust the pH of the milk protein aqueous solution to a range of 6 to 7 in order to effectively combine with the organic acid monoglyceride. Next, the aqueous protein solution is heated to a temperature slightly higher than 50 to 70 ° C., which is usually the melting point of the organic acid monoglyceride, and the 1/100 to 2/1 (weight ratio) of the protein is added to the aqueous protein solution. Add the acid monoglyceride. After mixing and dissolving the organic acid monoglyceride in the aqueous protein solution, a complex of the organic acid monoglyceride and the milk protein is prepared by a homogenizing means such as an ultrasonic homogenizer, a homogenizer, a homomixer, and a mycolloider. When the aqueous solution thus obtained is used as it is, the complex of the organic acid monoglyceride and the milk protein used in the present invention is preferably subjected to a sterilization treatment such as UHT from the viewpoint of storage.
[0023]
The amount of the complex of (b-1) the organic acid monoglyceride and the milk protein used in the production of the flavor oil and fat of the present invention is 0.05% by weight or more based on 100% by weight of the oil and fat containing milk fat. The addition may be performed in an amount of 5.0% by weight or less, preferably 0.1% by weight or more and 2.0% by weight or less. If the amount is less than 0.05% by weight, the effect of masking the off-flavor of fish oil may not be sufficiently obtained. Even if added in excess of 5.0% by weight, the effect of masking the off-flavor of fish oil can be further improved. This does not result in any increase and is disadvantageous in terms of cost.
[0024]
(C) Milk solids used when producing the flavor oil of the present invention include raw milk, skim milk, whole milk powder, skim milk powder, whey, fresh cream, cheeses, yogurt, butter, buttermilk or Those obtained by concentrating these are mentioned, and these are used in combination of at least one kind or two or more kinds. The mixing ratio of these milk solids is 1% by weight or more and 10% by weight or less, preferably 2% by weight or more and 5% by weight or less based on 100% by weight of fats and oils. If the compounding ratio is less than 1% by weight, the effect of masking the off-flavor of fish oil may not be sufficiently obtained, and even if added in excess of 10% by weight, the effect of masking the off-flavor of fish oil may not be further enhanced. Disadvantageous in terms of cost.
[0025]
The proportion of (d) water used in producing the flavor oils and fats of the present invention is preferably in the range of 5% by weight or more and 30% by weight or less based on 100% by weight of the fats and oils. If the compounding ratio is less than 5% by weight, the solubility of the solid may be poor, and if it exceeds 30% by weight, the taste may be weak.
[0026]
The flavored oil and fat of the present invention can be obtained by heat-treating a mixture containing (a) oil and fat, (b) a complex of lipid and protein, (c) milk solids and (d) water. It is preferable to decompose (a) fats and oils with a fatty acid-decomposing enzyme before performing the treatment. This is because the fermented odor is imparted to the flavored oil and fat by the fatty acid decomposing enzyme.
[0027]
Examples of the fatty acid degrading enzyme that can be used in the present invention include enzymes isolated from animals, plants, and microorganisms. For example, filamentous fungi such as Aspergillus, Mucor, Rhizopus, and Candida ( Yeasts of the genus Candida), lipases collected from the oral secretory glands of goats, lambs, and calves, and the like, and one or more of these can be used in combination. The decomposition of (a) fats and oils by the fatty acid degrading enzyme of the present invention is performed by adding 0.01 to 0.5% by weight of the fatty acid degrading enzyme to the above mixture. The reaction can be performed at a temperature of 15 to 70 ° C., preferably 30 to 50 ° C., for 0.5 to 72 hours. The degree of decomposition of (a) fats and oils by the fatty acid-decomposing enzyme is preferably from 0.1 to 5%, more preferably from 0.2 to 3%. If it is less than 0.1%, a fermentation odor due to enzymatic decomposition is not imparted, and if it exceeds 5%, free fatty acids generated by the decomposition become excessive and an odor called a soapy odor degraded by fats and oils is generated. If the degree of decomposition exceeds 5%, off-flavors may occur, which is not preferable. The degree of decomposition refers to a value obtained by [(acid value) / (saponification value)] × 100.
[0028]
Further, in the present invention, it is more preferable to perform lactic acid fermentation and / or yeast fermentation after decomposing (a) fats and oils with a fatty acid-decomposing enzyme and before performing heat treatment. The lactic acid bacteria used in the present invention preferably have a high ability to produce diacetyl and lactic acid, which are the main flavors and aroma components of dairy products. Plantum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus brevis and the like can be mentioned, and one or more of these can be used in combination.
[0029]
The lactic acid fermentation in the production of the flavored oil and fat of the present invention is performed by adding a fatty acid-decomposing enzyme to a mixture containing (a) oil and fat, (b) a complex of lipid and protein, (c) milk solids, and (d) water. After the addition of (a) to decompose the fats and oils, the enzyme is inactivated, and lactic acid bacteria prepared as a starter are preferably added thereto in an amount of 0.01 to 1% by weight based on the mixture. In order to deactivate the enzyme, the enzyme may be maintained at a temperature of 70 ° C. or higher, which is a condition that generally deactivates the enzyme, for 5 minutes or longer. The fermentation of the lactic acid bacteria of the present invention can be carried out under generally used conditions. That is, the fermentation conditions may be either aerobic conditions or anaerobic conditions, but static fermentation under aerobic conditions is preferred. The initial pH of the mixture is desirably from 6 to 8, particularly around 7, and the fermentation temperature is preferably from 20 to 40 ° C suitable for each lactic acid strain. Further, the lactic acid fermentation is preferably performed under the above conditions until the acidity reaches the range of 0.05 to 5.0%. If the acidity is less than 0.05%, the effect of masking off-flavor and odor of fish oil may not be sufficiently obtained, and if it exceeds 5.0%, acidity and sour odor become strong, which is not preferable in flavor.
[0030]
The yeast used in the present invention includes alcohol-fermentable yeast used in alcohol-fermented milk, such as Saccharomyces shelvisier, Candida pseudotropicalis, Candida kefir, and yeast commonly used in bread making. And one or more of these can be used in combination. The yeast fermentation in the production of the flavored oil / fat of the present invention comprises adding a fatty acid-decomposing enzyme to a mixture containing (a) an oil / fat, (b) a complex of lipid and protein, (c) milk solids, and (d) water. Yeast prepared as a starter to (a) those obtained by decomposing fats and oils, or those obtained by decomposing a mixture with a fatty acid degrading enzyme and then deactivating the enzyme and then adding lactic acid bacteria and performing lactic acid fermentation. In the case of yeast used for baking, a suspension of the yeast in water is preferably added in an amount of 0.01 to 2% by weight based on the mixture. If it is less than 0.01% by weight, yeast fermentation does not sufficiently occur, and the fermentation odor is small. Addition of more than 2% by weight does not enhance the fermentation odor and is inefficient. It is desirable to add sugars such as sugar, fructose, glucose, and maltose as nutrients of yeast in an amount of 0.1 to 10% by weight based on the mixture. If it is less than 0.1% by weight, the fermentation rate is low, and if it exceeds 10% by weight, the fermentation rate does not increase any more. The fermentation conditions may be either aerobic conditions or anaerobic conditions, but static culture under aerobic conditions is preferred. The fermentation temperature is preferably 20 to 40 ° C. suitable for each yeast. Furthermore, the yeast fermentation is preferably performed under the above conditions until the alcohol concentration reaches the range of 0.05 to 3.0%. If the acidity is less than 0.05%, the effect of masking the off-flavor and odor of fish oil may not be sufficiently obtained, and if it exceeds 3.0%, the alcohol odor becomes too strong and is not preferable in flavor.
[0031]
The method for producing the flavor oils and fats of the present invention comprises a mixture of (a) an oil and fat, (d) a complex of (b) a lipid and a protein in water, and (c) a solution obtained by dissolving milk solids at 80 to 180 ° C. Heat treatment for 10 seconds to tens of minutes. The heat treatment is preferably performed at 80 to 140 ° C, more preferably at 80 to 120 ° C. If the temperature is lower than 80 ° C., it is difficult to obtain the effect. On the other hand, if the temperature is higher than 180 ° C., a burning smell is felt, which is not preferable. In addition, in order to enhance the effect of masking the off-flavor and smell of fish oil, the mixture can be decomposed with a fatty acid-decomposing enzyme before the heat treatment, and further, lactic acid fermentation and / or yeast fermentation can be performed as described below. Lactic acid bacteria were added to the place where the enzyme was inactivated, and lactic acid fermentation was performed, and yeast prepared as a starter or, in the case of yeast used for baking, suspended in water, was used for the mixture. And preferably 0.01 to 2% by weight. If it is less than 0.01%, yeast fermentation does not sufficiently occur, and the fermentation smell is small. Further, even if an amount exceeding 2% is added, the fermentation odor is not enhanced and the efficiency is poor. It is desirable to add sugars such as sugar, fructose, glucose, and maltose as nutrients of yeast in an amount of 0.1 to 10% by weight based on the mixture. If it is less than 0.1%, the fermentation rate is low, and if it exceeds 10%, the fermentation rate does not increase any more. The fermentation conditions may be either aerobic conditions or anaerobic conditions, but static culture under aerobic conditions is preferred. The fermentation temperature is preferably 20 to 40 ° C. suitable for each yeast. Furthermore, the yeast fermentation is preferably performed under the above conditions until the alcohol concentration reaches the range of 0.05 to 3.0%. As the heating device, a heating and stirring device having stirring blades or a continuous heat exchanger may be used. Examples of the heating stirrer include a kneader, a kneader, and a cooking mixer, and examples of the continuous heat exchanger include a combinator, a consarm, and an indirect UHT sterilizer. In particular, it is preferable to use a continuous heat exchanger from the viewpoint of productivity.
[0032]
After completion of the heat treatment, the mixture is cooled, preferably to a temperature lower than 80 ° C., within a range not solidifying, and filtered, centrifuged, decanted or the like to remove insoluble components of the treated liquid as a mixture to remove flavor oils and fats. obtain. In the flavor oils and fats of the present invention, the separation condition (centrifugal rotation) is set so that the amount of water remaining in the flavor oils and fats becomes 0.3 to 3.0% by weight, more preferably 0.5 to 2.0% by weight. Adjustment of several 3000 rpm or more, oriental filter paper No. 2 or more) is preferable in terms of the effect of masking off-flavor and odor of fish oil. In addition, the residual amount of water means a value obtained by a normal pressure direct drying method by heating at 105 ° C. for 3 hours.
[0033]
The flavor oil thus obtained is added to purified fish oil containing highly unsaturated fatty acids and used for masking fish oil odor. As for the amount of the flavor oil and fat added, if it is added in an amount of 5% by weight or more based on the purified fish oil, the effect of masking the fish oil smell is exhibited. If the added amount is less than 5% by weight, the fish oil may give off-flavor and odor when the purified fish oil is heated to 100 ° C. or higher.
[0034]
Foods to which the refined fish oil of the present invention can be applied are not particularly limited as long as they are foods generally using edible fats and oils, for example, sausage, hamburger, meat dango, soup, dairy products, ice cream, sauce, roux, curry roux, gratin , Stew, bread, baked goods, cakes, sponges, cookies, custards, donuts, mayonnaise, dressings, croquettes, margarines, shortenings, whipped creams, concentrated milk, seasonings and the like.
[0035]
【Example】
Next, the present invention will be described in more detail with reference to examples and application examples, but the present invention is not limited thereto. “Parts” and “%” are based on weight unless otherwise specified.
[0036]
(Production Example 1) [Preparation of Complex (MP-1) of Organic Acid Monoglyceride and Milk Protein]
7% by weight of sodium casein (trade name: Haplo, manufactured by Nippon Pharmaceutical Co., Ltd.) is dispersed and dissolved in 92% by weight of water, heated to 65 ° C., and then succinic monoglyceride (trade name: Poem B-10, RIKEN Vitamin) 1% by weight was added and dissolved, and the mixture was homogenized (5 minutes) with an ultrasonic homogenizer (500 W) to obtain a complex solution of succinic monoglyceride and milk protein. The obtained aqueous solution was dehydrated under reduced pressure at 0.1 hPa to reduce the water content in the solid content to 6.0% by weight. This product was pulverized and sieved with a 20-mesh sieve to obtain a powdery complex of succinic monoglyceride and milk protein (hereinafter referred to as MP-1).
[0037]
(Example 1)
95 parts of hardened corn oil (melting point 32 ° C.) and 5 parts of milk fat separated from butter were mixed to prepare an oil or fat containing 5% by weight of milk fat. 3 parts of whole fat milk powder, 0.5 part of complex (MP-1) of organic acid monoglyceride and milk protein prepared in Production Example 1 and 7 parts of water were mixed with the fat and oil containing milk fat to give 95 parts. After heating at 60 ° C. for 60 minutes, the mixture was cooled to about 60 ° C. and centrifuged to obtain a flavor oil (0.5% by weight of water in the flavor oil). The resulting flavored oil was added to purified tuna oil (DHA content: 22%) at the ratio shown in Table 1 (flavored oil: tuna oil = 5%: 95%) to obtain a purified fish oil. 100 g of this purified fish oil was heated at 150 ° C. for 10 minutes, and the masking effect of fish oil smell was evaluated organoleptically. The odor means the fishy smell peculiar to fish oil when smelling it, and the taste means the unpleasant taste of fish oil perceived by the tongue and throat when put into the mouth. Sensory evaluation criteria: 5 points: Fish oil smell / fish oil taste was not felt at all, very good, 4 points: Fish oil smell / fish oil taste was hardly felt, 3 points: Fish oil smell / fish oil taste was slightly felt, 2 points: Fish oily smell / fish oily taste is a little strong, 1 point: Fish oily smell / fish oily taste is very strong. Scores were evaluated by 10 panelists accordingly, and the average value was taken. As shown in Table 1 below Met.
[0038]
[Table 1]

[0039]
(Example 2)
Purified by the same method as in Example 1, except that the amount of the flavor oil added to the refined tuna oil (DHA content: 22%) was changed to the ratio shown in Table 1 (flavor oil / tuna oil: 10%: 90%). Fish oil was obtained, and sensory evaluation was performed in the same manner, and the results in Table 1 were obtained.
[0040]
(Example 3)
A flavor oil was obtained in the same manner as in Example 1 except that 100 parts of hardened corn oil (melting point 32 ° C.) was used without adding milk fat to the fat (0.5% by weight of water in the flavor oil). ) After obtaining purified fish oil by the same method, the sensory evaluation was performed by the same method, and the results shown in Table 1 were obtained.
[0041]
(Example 4)
In Example 1, 100 parts of cottonseed oil was used in place of hardened corn oil (melting point 32 ° C.), milk fat was not mixed with fats and oils, whey powder was used in place of whole milk powder, and 3 parts of whey powder was used. Instead of the complex (MP-1) of organic acid monoglyceride and milk protein prepared in the above step, a complex of chicken egg yolk-derived lipid and protein (trade name: egg yolk lecithin LPL-20, manufactured by Kewpie Co., Ltd.) was used. A flavor oil was obtained by the same method except that 5 parts were used (water in the flavor oil was 0.5% by weight), a purified fish oil was obtained by the same method, and a sensory evaluation was performed by the same method. 1 was obtained.
[0042]
(Example 5)
In Example 1, a flavored oil was prepared in the same manner except that 70 parts of hardened corn oil (melting point: 32 ° C.) and 30 parts of milk fat separated from butter were mixed to prepare an oil containing 30% by weight of milk fat. After obtaining (purified fish oil) by the same method, the sensory evaluation was performed by the same method, and the results shown in Table 1 were obtained.
[0043]
(Example 6)
In Example 1, a fat and oil prepared by mixing 70 parts of hardened corn oil and 30 parts of milk fat was prepared, 3 parts of whole milk powder was prepared, and the complex of organic acid monoglyceride and milk protein prepared in Production Example 1 (MP- After mixing 0.5 part of 1) and 7 parts of water and adjusting the temperature to 50 ° C., 0.05 parts of lipase (trade name: Lipase AY “Amano”, manufactured by Amano Pharmaceutical Co., Ltd.) is dissolved in 1 part of water. And maintained for 60 minutes with gentle stirring, followed by heat treatment at 95 ° C. for 60 minutes to inactivate the lipase, and then immediately cooled to 60 ° C. and centrifuged to obtain a flavor oil (flavor). Except that the moisture in the fat and oil was 0.5% by weight and the degree of decomposition of the fat and oil was 1.5%), and a purified fish oil was obtained by the same method, and the sensory evaluation was performed by the same method. Obtained.
[0044]
(Example 7)
In Example 6, after inactivating the lipase, the mixture was cooled to 34 ° C. and inoculated with a mother starter (0.7% by weight of Streptococcus diacetylactis and 0.3% of Streptococcus cremoris as lactic acid bacteria in a 10% skim milk medium). And then cultured at 34 ° C. for 24 hours, inoculated with 0.3% by weight, and cultured until the acidity at 34 ° C. became 0.65%, and then heat-treated at 95 ° C. for 60 minutes. After cooling to 60 ° C., centrifugal separation was performed to obtain a flavored oil (0.5% by weight of water in the flavored oil and fat). The evaluation was performed, and the results shown in Table 1 were obtained.
[0045]
(Comparative Example 1)
A refined fish oil, which is a refined tuna oil to which no flavor oil or fat was added, was subjected to a sensory evaluation in the same manner as in Example 1, and the results shown in Table 1 were obtained.
[0046]
(Comparative Example 2)
A flavor oil was obtained in the same manner as in Example 1 except that the complex (MP-1) of the organic acid monoglyceride and milk protein was not added (0.5% by weight of water in the flavor oil). After obtaining purified fish oil by the method described in the above, sensory evaluation was performed in the same manner, and the results shown in Table 1 were obtained.
[0047]
(Comparative Example 3)
In Example 1, 95 parts of hardened corn oil and 5 parts of milk fat were mixed, 3 parts of whole milk powder, 0.5 part of a complex of organic acid monoglyceride and milk protein (MP-1), A flavor oil was obtained by the same method (water in the flavor oil was 0.5% by weight), and a purified fish oil was obtained by the same method except that the heat treatment temperature of a mixture of 7 parts of water was changed to 70 ° C. From the above, sensory evaluation was performed in the same manner, and the results in Table 1 were obtained.
[0048]
As shown in Comparative Example 1 of Table 1, when only tuna oil is heated to 150 ° C., a strong fish oil smell and a bad taste are generated in a short time, and the taste becomes unpleasant to eat.
[0049]
The purified fish oil produced in Example 1 had a buttery smell even when heated to 150 ° C., and the fish oil smell was masked. Further, even when the composition was put into the mouth, the richness of the milk fat contained in the flavor oils and fats was emphasized, and the taste was improved to such a degree that the unpleasant taste of fish oil was felt. Furthermore, the refined fish oil (flavor oil: tuna oil = 10%: 90%) produced in Example 2 hardly felt the savoryness of fish oil, and had a favorable flavor of milk fat.
[0050]
In addition, the purified fish oil to which the flavor oil produced in Example 3 without using the milk fat was added to the fish oil taste, but at a level without any problem. Furthermore, the purified fish oil of Example 4 in which the complex of (b) lipid and protein is not a complex of (b-1) organic acid monoglyceride and milk protein when preparing a flavored oil or fat is at a level that does not cause any problem as an edible oil or fat. However, fish oil smell and fish oil taste were further felt.
[0051]
On the other hand, in the purified fish oil to which the flavor oil produced without using the complex of the organic acid monoglyceride and the milk protein of Comparative Example 2 was added, the masking effect of the fish oil smell was insufficient and the fish oil taste was strongly felt. . Further, in the purified fish oil to which the flavor oil produced by lowering the temperature of the heat treatment in Comparative Example 3 was added, although the masking effect of the fish oil smell was improved, the fish oil had an unpleasant taste when put into the mouth. Was done.
[0052]
In addition, in the refined fish oil of Example 5 manufactured using the flavor oil with increased milk fat, the unpleasant taste of the fish oil was masked even with the same amount of the tuna oil as in Example 1, and the production of the flavor oil In Example 2, the masking effect was improved by increasing the use amount of milk fat. Further, the flavor oil and fat in Example 6 produced by performing the lipase treatment masked both the off-flavor and the off-flavor of the fish oil at an addition amount of 5% with respect to the tuna oil. The masking effect was increasing. The flavor oil and fat in Example 7 produced by performing fermentation treatment in addition to the lipase treatment also had a higher masking effect than the flavor oil and fat in Example 6, and had a more preferable flavor with enhanced fermentation odor.
[0053]
【The invention's effect】
A mixture containing (a) oil and fat, (b) a complex of lipid and protein, (c) milk solids, and (d) water is heated at 80 to 180 ° C., and then cooled to the extent that it does not solidify. By adding the flavor oil obtained by removing the insoluble content of the processing solution using separation means to the purified fish oil containing highly unsaturated fatty acids, the preferred flavor and kokumi of the milk fat are imparted, and heating is performed. Thus, it is possible to provide a purified fish oil containing highly unsaturated fatty acids, which can mask the off-flavor and smell of fish oil.

Claims

A mixture containing (a) fats and oils, (b) a complex of lipid and protein, (c) milk solids and (d) water is heat-treated at 80 to 180 ° C., and then cooled to the extent that it does not solidify. Refined fish oil obtained by adding a flavor oil obtained by removing insoluble components of a treatment liquid from a liquor using a separation means.

(A) a flavor wherein the fat or oil is (a-1) a fat or oil containing 5% by weight or more of milk fat, and (b) a complex of lipid and protein is (b-1) a complex of organic acid monoglyceride and milk protein. 2. The refined fish oil according to claim 1, wherein an oil or fat is added.

The refined fish oil according to claim 1 or 2, wherein a flavor oil obtained by decomposing the oil (a) with a fatty acid decomposing enzyme is added before the heat treatment.

The composition according to any one of claims 1 to 3, characterized in that (a) after decomposing the fat or oil with a fatty acid-decomposing enzyme before heat treatment, a flavored fat or oil obtained by lactic acid fermentation and / or yeast fermentation is added. The purified fish oil described.

A food comprising the refined fish oil according to any one of claims 1 to 4.