JP2005269950A - Flavor oil and fat, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flavor oil and fat to which flavor and body taste nothing less than those of flavor raw material not obtained from conventional flavor oil and fat are imparted: and to provide a method for producing the flavor oil and fat. <P>SOLUTION: The flavor oil and fat comprises a mixture containing oil and fat, a complex, flavor raw material and water. The complex is composed of protein and fatty acid alone, or protein and fatty acid, monoglyceride and/or diglyceride. The flavor oil and fat is obtained by heating the mixture at 30-100°C followed by separating solid and water from the mixture to eliminate them so that the flavor and the body taste nothing less than those of the flavor raw material are imparted to the flavor oil and fat. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to edible fats and oils to which the flavor and richness of the flavor material itself are imparted and a method for producing the same.

  Most edible oils refined by conventional methods are tasteless and odorless except sesame oil, olive oil and milk fat. Conventionally, fats and oils called flavored fats and oils (or flavored fats and oils) obtained by flavoring such edible refined fats and oils are known. As a method for producing this flavor oil and fat, the flavor material is directly heated with edible oil at a high temperature of 120 to 180 ° C. while vigorously stirring and contacting, and the flavor component of the flavor material is transferred into the edible oil and fat. For example, a method for producing a flavored oil and fat (Patent Document 1) for collecting an oil phase after adding a cut or ground vegetable to a vegetable edible oil and holding at 110 ° C. to 160 ° C. for 60 minutes or less, and an edible oil and fat Various methods have been proposed, such as a method for producing flavored oils and fats having various flavors by heat-treating a heat-treated product under a normal pressure of a mixture of odorant and a flavor enhancer (Patent Document 2). However, most of the flavored fats and oils produced by these methods are used as seasonings such as Chinese dishes and soups, and are intended to impart a fragrant flavor produced in the processing step. Moreover, the flavor oil and fat obtained by heat-treating the mixture containing fats and oils, the complex of lipid and protein, milk solid content, and water at 80-180 degreeC, and removing solid content and / or a water | moisture content, and its manufacture The method (Patent Document 3) relates to an edible fat and oil limited to the flavor and richness of milk and a method for producing the same, and is not intended for imparting a flavor of milk solids, which is a flavor material. Further, the present invention is different in that a fatty acid is essential as a material constituting the composite and the heat treatment temperature can be lowered.

  In addition, the oil and fat, a complex of organic acid monoglyceride and milk protein, milk solids, and water are mixed, and one or more of fatty acid-degrading enzyme, proteolytic enzyme, and lactose-degrading enzyme are allowed to act on this, followed by degradation treatment An oil-and-fat emulsion (Patent Document 4) containing an enzyme-treated decomposition product has been proposed. In this method, a complex of organic acid monoglyceride and milk protein is used. However, as described above, fatty acid is essential as a material for forming the complex as described above, and fatty acid decomposition treatment and protein decomposition treatment in the present invention. Are different in that they are before preparation of the composite. Furthermore, in Patent Document 4, a raw material containing a complex is mixed and decomposed with a fatty acid degrading enzyme or a proteolytic enzyme to produce a fatty acid, monoglyceride, diglyceride or protein degradation product that is a raw material of the complex of the present invention. However, since the homogenizing means such as an ultrasonic homogenizer is not performed thereafter, the formation and effect of the composite in the present invention cannot be expected.

Until now, flavors obtained by extracting and concentrating flavor components from flavor materials and synthetic flavors have been widely used to impart the flavor of flavor materials themselves to fats and oils. However, in the method of adding these fragrances, flavor components are severely deteriorated by extraction / concentration, and it is difficult to efficiently recover them without changing the original fresh flavor. In addition, the synthetic fragrance has a problem that the flavor is rough, stimulating and sharp, and unlike the present invention, it becomes an artificial fragrance that is not familiar with a natural fragrance.
JP-A-56-58450 JP-A-62-26651 JP 2003-164258 A Japanese Patent Laid-Open No. 11-28057

  As described above, an object of the present invention is to provide a flavored oil / fat imparted with the scent and richness of the flavorable material itself, which cannot be obtained with a conventional flavored oil / fat, and a method for producing the same.

  As a result of diligent research to solve the above problems, a mixture containing oil, fat, protein and fatty acid alone, or a complex of protein, fatty acid and monoglyceride and / or diglyceride, flavor material and water at a specific temperature. After the heat treatment, it was found that by separating and removing the solid content, an oil and fat with the flavor and richness of the flavor material itself can be produced, and the present invention has been completed.

  That is, the first of the present invention is a mixture containing oils and fats, a complex, a flavor material, and water, wherein the complex is a protein and a fatty acid alone, or a protein and a fatty acid and a monoglyceride and / or a diglyceride. It is related with the flavor oil obtained by isolate | separating and removing solid content and water, after heat-processing this mixture at 30-100 degreeC. A preferred embodiment relates to the above-described flavored fat and oil, wherein the fatty acid, monoglyceride and diglyceride are a decomposition product of fat and oil by a fatty acid degrading enzyme. More preferably, the complex is a complex of 100 parts by weight of a protein and a fatty acid alone or a fatty acid and a monoglyceride and / or a diglyceride and / or a diglyceride in an amount of 10 to 5000 parts by weight. The above-mentioned flavored fats and oils, particularly preferably the protein is water-soluble, is an at least one selected from the group consisting of vegetables, seeds, cereals, processed cereals, milk, dairy products, fruits and herbs. The above-described flavored oil or fat according to the above, very preferably 50% or less of the total peptide of the protein is degraded by a proteolytic enzyme, most preferably the protein The flavor oil according to claim 6, wherein the degrading enzyme is an endo-type protease. 2nd of this invention is related with the manufacturing method of the said flavor oil and fat. A preferred embodiment relates to the above-described method for producing a flavored oil or fat, wherein the heat treatment is homogenized while dehydrating under reduced pressure. 3rd of this invention is related with the foodstuff containing the said flavor oil and fat.

  The flavored fats and oils of the present invention are imparted with the scent and richness of the flavoring material itself that cannot be obtained with conventional flavored fats and oils, and can be remarkably improved in flavor when used in various foods.

  Hereinafter, the present invention will be described in more detail. As fats and oils used in producing the flavored fats and oils obtained in the present invention, any of vegetable oils and animal fats may be used as long as they are usually used for food. For example, beef tallow, pork tallow, soybean oil, cottonseed oil, Rice oil, corn oil, coconut oil, palm oil, cocoa butter, etc. may be mentioned, and those obtained by curing, fractionating and transesterifying them may be used, and at least one selected from the group can be used. .

  Examples of the flavor material used in producing the flavored fats and oils obtained in the present invention include vegetables, seeds, cereals, processed cereal products, milks, dairy products, fruits, herbs, etc. At least one kind is used. Among the above-mentioned flavor materials, examples of vegetables include root vegetables and leaf vegetables, and specifically, ginger, leek, garlic and the like. Seeds include almonds, walnuts and coconuts, cereals include wheat, barley, straw, corn and brown rice, processed cereals include bread, bread crumbs and popcorn, and raw milk for dairy and dairy products. , Skim milk, whole milk powder, skim milk powder, whey, fresh cream, cheese, yogurt, butter, buttermilk, or concentrated products such as oranges, tangerines, strawberries, grapes, etc. Herbs include thyme, rosemary and oregano. The blending amount of these flavor materials is preferably 1 to 20 parts by weight, more preferably 2 to 10 parts by weight with respect to 100 parts by weight of the fat. If the blending ratio is less than 1 part by weight, a sufficient flavor may not be obtained, and even if blending exceeds 20 parts by weight, the effect may reach its peak.

  The complex used in producing the flavored fats and oils obtained in the present invention is a complex of protein and fatty acid, protein and fatty acid and monoglyceride, protein and fatty acid and diglyceride, protein and fatty acid, monoglyceride and diglyceride. The fatty acid, monoglyceride and diglyceride constituting the complex have a saturated fatty acid residue having 4 to 24 carbon atoms and / or an unsaturated fatty acid residue. It is done.

  As fats and oils used for the decomposition products of fats and oils by fatty acid degrading enzymes, any of vegetable oils and animal fats may be used as long as they are usually used for food. For example, milk fat, soybean oil, cottonseed oil, rice oil, corn oil , Sunflower oil, rapeseed oil, and the like, as well as oils that have been cured, fractionated, and transesterified, and at least one selected from the group can be used. Fatty acid-degrading enzymes include enzymes isolated from animals, plants, and microorganisms, such as filamentous fungi such as Aspergillus, Mucor, Rhizopus, and Candida. Yeast, goat, lamb, oral lipase collected from the oral secretion line of the cow, and the like, and at least one of them can be used. Degradation of fats and oils by fatty acid degrading enzymes can be performed according to generally used conditions. That is, with respect to 100 parts by weight of fats and oils, water was added in the range of 0.01 to 50 parts by weight, and the reaction temperature was 15 to 70 ° C, preferably 30 to 50 ° C and decomposed in the range of 0.1 to 120 hours. Thereafter, the enzyme reaction may be stopped by heat treatment. The degree of degradation of fats and oils by fatty acid degrading enzymes is preferably 2 to 90%, more preferably 5 to 50%. If the degree of degradation of fats and oils is less than 2%, the effect of flavor transfer of the flavor material by the complex expected in the present invention may not be obtained, and if it exceeds 90%, it may be difficult to form a complex with protein. is there. In addition, the decomposition degree of fats and oils means the value calculated | required by [{(acid value) / (saponification value)} * 100]. The resulting fat and oil degradation product by the fatty acid degrading enzyme may be used by fractionating fatty acids, monoglycerides and diglycerides, or may be used as degraded fats and oils containing triglycerides.

  Examples of the protein constituting the complex obtained in the present invention include animal protein and vegetable protein. Particularly, if the protein is water-soluble, it is preferable because the complex can be formed efficiently. Specific examples include skim milk powder, whole milk powder, casein, whey, soy protein, wheat protein, egg white protein, egg yolk protein, and the like, and at least one of these is used. These proteins can be degraded with a proteolytic enzyme before producing the complex, and the degree of degradation is particularly preferably 50% or less, more preferably 0.1 to 15%. If the decomposition exceeds 50%, the complex may be difficult to form. The degree of degradation was determined by measuring the amount of degradation by measuring α-amino group by formol titration or the like, and dividing it by the total amino acid content of the protein (%). The proteolytic enzyme used in the present invention is preferably an endo-type protease, more preferably trypsin or papaya, and at least one of these is used. Degradation of a protein by a proteolytic enzyme can be carried out under generally used conditions. That is, the protein is dissolved or dispersed in water in the range of 1 to 15 parts by weight, and the reaction temperature is 15 to 70 ° C., preferably 30 to 50 ° C. and decomposed in the range of 0.1 to 72 hours, and then the enzyme reaction inhibition An appropriate amount of the agent may be used, or the enzyme reaction may be stopped by heat treatment. The obtained protein degradation product can be used as it is or in a powdered state by spray drying or the like.

  Next, the manufacturing method of the composite used by this invention is demonstrated. First, an aqueous solution of 1 to 50 parts by weight, preferably 5 to 25 parts by weight of protein is prepared with respect to 100 parts by weight of water. At this time, it is preferable to adjust the pH of the aqueous protein solution to a range of usually 6 to 7 in order to effectively bind the fatty acid alone, or the fatty acid, monoglyceride and / or diglyceride, and protein. If the amount of protein is determined, the amount of fats and oils may be adjusted so that the fatty acid alone or the amount containing 10 to 5000 parts by weight of fatty acid and monoglyceride and / or diglyceride per 100 parts by weight of protein is prepared. The heated protein solution was heated to 50 to 70 ° C., and the fatty acid heated to 50 to 70 ° C. alone or an oil containing fatty acid and monoglyceride and / or diglyceride was added and mixed with stirring. The composite is prepared by a homogenizing means such as a sonic homogenizer, a homogenizer, a homomixer, or a mycolloider. If the amount of fatty acid alone or fatty acid and monoglyceride and / or diglyceride added to 100 parts by weight of protein is less than 10 parts by weight, the impartation of flavor to the target oil may not be sufficient, and more than 5000 parts by weight. In systems, the effect may peak. The emulsified form in producing the composite may be any of oil-in-water (O / W), water-in-oil (W / O), and other multiphase emulsified systems. When the complex used in the present invention is used in the form of the aqueous solution thus obtained, it is preferably subjected to sterilization treatment such as UHT from the viewpoint of storage. Although it may be in the form of an aqueous solution, it may be subjected to a drying treatment by means such as spray drying, reduced pressure drying or freeze drying from the viewpoint of handling and storage.

  The blending ratio of these composites in the flavored fats and oils is preferably 0.01 to 10 parts by weight, more preferably 0.1 to 5 parts by weight with respect to 100 parts by weight of the fats and oils in terms of solid content. . If the addition amount is less than 0.01 parts by weight, the effect of the invention may not be obtained, and even if it exceeds 10 parts by weight, the effect may reach its peak.

  The ratio of the water used when manufacturing the flavored fats and oils obtained by this invention has the preferable range of 1-50 weight part with respect to 100 weight part of fats and oils. If the blending ratio of water is less than 1 part by weight, the flavor of the flavor material may not be sufficiently transferred to the oil and fat, and if added over 50 parts by weight, the flavor component will not be transferred effectively and the flavor will be weak There is.

  As a method for producing a flavored oil according to the present invention, a mixture containing a predetermined amount of oil, fat, the composite, a flavor material and water is heated at 30 to 100 ° C. for 5 to 120 minutes. If it is less than 30 ° C., the effect may be difficult to obtain. On the other hand, if it exceeds 100 ° C., a fragrant flavor is produced, and the flavor of the flavor material itself may be impaired. For the heat treatment, a heating and stirring device having stirring blades may be used. For example, a kneader, a kneader, a cooking mixer, or the like may be used. Furthermore, it is preferable to perform homogenization while dehydrating under a reduced pressure of 100 Torr or less during the heat treatment, so that the flavor components can be easily transferred. The degree of dehydration is preferably maintained at 30% or more of the initial moisture content, and if the moisture content is less than 30%, a fragrant flavor may be imparted. Further, as a homogenizing means, an ultrasonic homogenizer, a homogenizer, a homomixer, a mycolloider, or the like may be used. After completion of the heat treatment, the mixture is cooled, and solids and moisture are removed by a separation means such as filtration, centrifugation, and decantation to obtain a flavored oil.

  The flavored fats and oils obtained in this manner can be used to obtain a plasticized fat-like flavored fat and oil through a cooling plasticizer, if necessary, when the fat and oil contains solid fat at room temperature.

  Examples of foods to which the flavored fats and oils of the present invention can be applied include sausages, hamburgers, meat dangos, soups, dairy products, ice creams, sauces, roux, curry roux, gratins, stews, breads, baked goods, cakes, sponges, cookies, custards , Donuts, mayonnaise, dressings, croquettes, margarines, shortenings, whipped cream, concentrated milk, seasonings and the like.

  Although the addition amount of the flavor oils and fats of this invention changes with applicable foods and cannot be limited, 0.01-90 weight part is preferable with respect to applied food, More preferably, 0.1-20 weight part is added and this invention is added. The effect of the flavor oil and fat can be sufficiently obtained.

  EXAMPLES Next, although an Example and an application example are given and this invention is demonstrated in more detail, this invention is not limited to these.

(Production Example 1) Preparation of complex of oil and fat degradation product and protein (FP-1) 25 parts by weight of milk fat and 70 parts by weight of cured corn oil were heated to 50 ° C., and then lipase (trade name: Lipase A “ Amano (manufactured by Amano Enzyme) 0.05 parts by weight dissolved in 4.95 parts by weight of water was added and held for 120 minutes with gentle stirring, followed by heat treatment at 85 ° C. for 10 minutes to deactivate the enzyme. An oil and fat decomposition product (decomposition degree 12.3%) was obtained. Sodium casein (trade name: Haplo, protein content 90%, manufactured by Shinnippon Pharmaceutical Co., Ltd.) 4 parts by weight is dispersed and dissolved in 46 parts by weight of water, heated to 70 ° C., and then 50 parts by weight of the above oil and fat decomposition product. After adding and dissolving, the mixture was homogenized (5 minutes) with an ultrasonic homogenizer (500 W) to obtain a complex solution of the oil and fat decomposition product and protein. The protein / (fatty acid and / or monoglyceride and / or diglyceride) of this complex is 10 / 24.2 (weight ratio).

(Production Example 2) Preparation of complex of fatty acid, organic acid monoglyceride and protein (FP-2) 7 parts by weight of sodium casein (trade name: haplo, manufactured by Shin Nippon Pharmaceutical Co., Ltd.) is dispersed in 92% by weight of water After dissolving and heating to 65 ° C., 0.1 part by weight of caprylic acid and 0.9 part by weight of succinic acid monoglyceride (trade name: Poem B-10, manufactured by Riken Vitamin Co., Ltd.) were added and dissolved, and then ultrasonically homogenized Homogenization (5 minutes) with a machine (500 W) to obtain a complex solution. The obtained aqueous solution was dehydrated under reduced pressure at 0.1 hPa, the water content in the solid content was 6.0 parts by weight, pulverized and sieved with a 20 mesh sieve, and a powdered fatty acid, monoglyceride and milk protein complex Got.

(Production Example 3) Preparation of Complex (FP-3) of Organic Acid Monoglyceride and Protein Monoglyceride was prepared in the same manner as in Production Example 2 except that 1 part by weight of succinic acid monoglyceride was added without adding caprylic acid. A complex solution of milk protein was obtained.

(Production Example 4) Preparation of complex of oil and fat degradation product and protein (FP-4) After adjusting the temperature of butter 95 parts by weight to 50 ° C., lipase (trade name: Lipase AY “Amano”, Amano Enzyme) 0. 1 part by weight dissolved in 4.9 parts by weight of water was added and held for 90 minutes with gentle stirring, followed by heat treatment at 85 ° C. for 10 minutes to inactivate the enzyme to decompose the oil and fat (decomposition degree 5. 1%) was obtained. 2 parts by weight of wheat protein (trade name: Glupearl 30, protein content 57%, manufactured by Katayama Chemical Industry Laboratory Co., Ltd.) is dispersed and dissolved in 48 parts by weight of water and heated to 70 ° C. After adding parts by weight and dissolving, the mixture was homogenized (5 minutes) with an ultrasonic homogenizer (500 W) to obtain a complex solution of the oil and fat decomposition product and protein. The protein / (fatty acid and / or monoglyceride and / or diglyceride) of this complex is 10 / 26.6 (weight ratio).

(Production Example 5) Preparation of complex of oil and fat degradation product and protein (FP-5) In Production Example 4, except that the amount of wheat protein used was changed to 0.1 parts by weight and water was changed to 49.9 parts by weight. By the same production method, a complex solution of fat and oil degradation product and protein was obtained. The protein / (fatty acid and / or monoglyceride and / or diglyceride) of this complex is 10 / 0.6 (weight ratio).

(Production Example 6) Preparation of complex of oil and fat degradation product and protein (FP-6) After adjusting the temperature of palm oil 95 parts by weight to 50 ° C., lipase (trade name: Lipase AY “Amano”, Amano Enzyme) 0 .1 part by weight dissolved in 4.9 parts by weight of water, held for 180 minutes with gentle stirring, then heat-treated at 85 ° C. for 10 minutes to inactivate the enzyme and decompose the fat and oil (decomposition degree 8 0.1%). 2 parts by weight of whey protein (trade name: WPC-80, protein content 80%, Mitsui & Co., Ltd.) is dispersed and dissolved in 68 parts by weight of water, heated to 70 ° C., and then 30 parts by weight of the above oil and fat decomposition product. After adding and dissolving, the pressure was reduced to 10 MPa with a valve type homogenizer to obtain a complex solution of the oil and fat decomposition product and the protein.

(Production Example 7) Preparation of complex of fat and oil degradation product and protein (FP-7) In Production Example 6, whey protein having a degradation degree of 12.1% produced by the following method was used instead of whey protein. Obtained the complex solution of the fat and oil decomposition product and protein by the same method. Degraded whey protein is prepared by dissolving 10 parts by weight of whey protein in 90 parts by weight of water and adjusting the temperature to 50 ° C., and then adding 0.05 part by weight of proteolytic enzyme (trade name: Papain W-40, manufactured by Amano Enzyme) 30 After the reaction for 5 minutes, sterilization was performed at 85 ° C. for 15 minutes.

(Production Example 8) Preparation of complex of oil and fat degradation product and protein (FP-8) Whey protein having a degradation degree of 62.8% produced by extending the reaction time by proteolytic enzyme to 6 hours in Production Example 7 Except that was used, a complex solution of fat and oil degradation product and protein was obtained in the same manner.

(Example 1)
A complex of protein and fat decomposed product prepared in Production Example 1 and protein (75 parts by weight of soybean hardened oil (melting point: 32 ° C.), 5 parts by weight of skim milk powder (manufactured by Meiji Dairies), 2 parts by weight of skim milk powder FP-1) A solution prepared by dissolving 5 parts by weight of water in 15 parts by weight of water was added, and the mixture was heated at 90 ° C. with stirring for 30 minutes. Immediately after that, the mixture was cooled to about 60 ° C. and centrifuged to obtain a flavored oil.

(Comparative Example 1)
In Example 1, flavor oil and fat were obtained by the same method except not adding the complex (FP-1) of the decomposition product and protein of oil and fat.

(Comparative Example 2)
In Example 1, except for adding 2.5 parts by weight of the oil and fat decomposition product used in FP-1 and 2.5 parts by weight of water instead of the complex of oil decomposition product and protein (FP-1). A flavored oil was obtained in the same manner.

(Comparative Example 3)
In Example 1, the same thing except having added 0.2 weight part of sodium casein used by FP-1 and 2.3 weight part of water instead of the complex (FP-1) of the decomposition product of fats and oils and protein. A flavored oil was obtained by the method.

(Comparative Example 4)
In Example 1, instead of the complex of oil and fat and protein (FP-1), 2.5 parts by weight of the oil and fat used in FP-1, 0.2 part by weight of sodium casein and water A flavor oil was obtained in the same manner except that 3 parts by weight was added.

  Table 1 shows the results of sensory evaluation by 12 panelists using the flavor oils and fats of Example 1 and Comparative Examples 1, 2, 3, and 4. As is apparent from Table 1, the flavor oil and fat of Example 1 using the composite (FP-1) has a strong milk flavor and rich taste, and 10 respondents answered that it was most preferable. Comparative Example 1 It was said that it was overwhelmingly good also from the flavor evaluation total score compared with 2, 3, and 4 flavor fats and oils.

(Example 2)
To 90 parts by weight of hardened corn oil (melting point: 32 ° C.), 3 parts by weight of whole milk powder, 0.4 parts by weight of a complex of fatty acid, monoglyceride and milk protein prepared in Production Example 2 (FP-2), 6. What was melt | dissolved in 6 weight part was added, and after heat-processing at 95 degreeC for 60 minute (s), it cooled to about 60 degreeC and centrifuged and obtained flavor oil and fat.

(Comparative example 5) Reference 3 Technical scope In Example 2, instead of using a complex of fatty acid, monoglyceride and milk protein (FP-2), a complex of monoglyceride and milk protein (FP-3) was used. Obtained the flavor oil and fat by the same method.

(Comparative Example 6) Literature 4 Technical Range In Example 2, after all the raw materials were mixed, 0.02 part by weight of lipase (trade name: Neulase F, manufactured by Amano Enzyme), protease (trade name: Protease M “Amano”) (Manufactured by Amano Enzyme), 0.03 part by weight was added and held at 37 ° C. with stirring for 3 hours. After heat treatment as in Example 2, the oil emulsification containing solids and water without centrifugation A composition was obtained.

(Comparative Example 7)
The oil / fat emulsion composition obtained in Comparative Example 6 was centrifuged to obtain a flavored oil / fat not containing solids and moisture.

  Table 2 shows the sensory evaluation by 12 panelists with the flavor oils and fats of Example 2 and Comparative Examples 5 to 7. As is apparent from Table 2, the number of flavor oils and fats of Example 2 in which fatty acids were used in the composites was the most strong and preferable in the flavor of whole milk powder milk, as many as eight, and fatty acids were used in the composites. There was a clear difference between the flavored oil and fat of Comparative Example 5 that was not present. In addition, as for the raw material of Example 2, after the lipase treatment or protease treatment, the flavor of whole milk powder milk that is a flavor raw material is slightly inferior in Comparative Example 6 before centrifugation, although the flavor of milk is strong, In Comparative Example 7 after centrifugation, although there was a strong milk flavor, it was completely different from the flavor of whole milk powder itself, and some panelists pointed out that astringency of fatty acids and bitterness due to peptides were felt, and the score was the lowest .

(Example 3)
70 parts by weight of hardened corn oil (melting point: 32 ° C.), 15 parts by weight of fermented milk (trade name: Laracour GN, manufactured by Kaneka Chemical Co., Ltd.), a composite of a decomposition product of fat and oil prepared in Production Example 4 and protein What melt | dissolved 5 weight part of bodies (FP-4) in 10 weight part of water was added, and it heat-processed stirring at 90 degreeC for 30 minutes. Immediately after that, the mixture was cooled to about 60 ° C. and centrifuged to obtain a flavored oil.

(Comparative Example 8)
In Example 3, flavor oil and fat were obtained by the same method except having added the composite (FP-5) instead of the composite (FP-4) of the decomposition product of oil and fat and protein.

  Table 3 shows sensory evaluations of 12 panelists with the flavor oils of Example 3 and Comparative Example 8. As is apparent from Table 3, the flavor oil of Example 3 in which the protein / (fatty acid and / or monoglyceride and / or diglyceride) of the complex was 10 / 26.6 (weight ratio) was 10 / 0.6 (weight). The flavor and richness of the fermented milk was felt stronger than the flavor oil of Comparative Example 8 of the ratio), and the number of those who answered that it was the most preferable was overwhelmingly 11.

Example 4
65 parts by weight of hardened corn oil (melting point: 32 ° C.), 20 parts by weight of strawberry pulp pulverized by a mixer, 5 parts by weight of a complex of oil and fat decomposed product prepared in Production Example 6 and protein (FP-6) 10 What was melt | dissolved in the weight part was added, and it heat-processed, stirring for 24 hours at 30 degreeC, Then, it centrifuged and obtained flavor oil and fat.

(Example 5)
In Example 4, flavored fats and oils were obtained by the same method except that the complex (FP-7) was added instead of the complex (FP-6) of the degradation product of oils and proteins (FP-6).

(Comparative Example 9)
In Example 4, flavored fats and oils were obtained in the same manner except that the complex (FP-8) was added instead of the complex (FP-6) of the degradation product of oils and proteins (FP-6).

  Table 4 shows sensory evaluations of 12 panelists with the flavor oils of Examples 4 and 5 and Comparative Example 9. As is apparent from Table 4, the flavor oil of Example 4 having 12.1% degradation degree of the whey protein in the complex was compared with the flavor oil / fat of Example 5 undegraded and the degradation degree of 62.8%. The flavor and richness of strawberries were felt stronger than the flavored oils and fats of Example 9, and there were many who answered that 7 were most preferable. In particular, none of the panelists regarded the flavored oil of Comparative Example 9 having a decomposition degree of 62.8% as the most preferable, and the score was low.

(Example 6)
When 95 parts by weight of corn oil was heated to 70 ° C., 1 part by weight of a complex of oil and fat decomposed product prepared in Production Example 4 and protein (FP-6), 1 part by weight of thyme, 1 part by weight of rosemary, After adding 0.5 parts by weight of oregano and 1.5 parts by weight of water, the mixture was slowly stirred for 48 hours while naturally cooling to 30 ° C., and then centrifuged to obtain a flavored oil.

(Comparative Example 10)
In Example 6, flavor oils and fats were obtained in the same manner except that water was not added.

(Comparative Example 11)
In Example 6, flavor oils and fats were obtained in the same manner except that 50 parts by weight of water was added.

  Table 5 shows the results of sensory evaluation by 12 panelists using the fats and oils of Example 6 and Comparative Examples 10 and 11. As is clear from Table 5, in the comparison of the water content, the flavor oil of Example 6 (the water content is 1.6% of oil) is different from that of Comparative Example 10 (0%) and Comparative Example 11 (52.6). %), The flavor and richness of the herbs were felt strongly, and 8 respondents answered that they were most preferred. The number of those who considered Comparative Example 10 most preferred was four, and the evaluation was that the richness of the richness of the herbs was weak and lacked in depth compared to the flavored fats and oils of Example 6. In addition, there was no person who preferred the flavored oils and fats of Comparative Example 11, and the flavor of herbs was clearly weak.

(Example 7)
In Example 3, flavor oils and fats were obtained in the same manner except that the pressure was reduced at 60 Torr during the heat treatment at 90 ° C. and the water content was dehydrated to 50% of the initial amount.

(Example 8)
In Example 7, flavor oils and fats were obtained in the same manner except that the stirring method during the heat treatment at 90 ° C. was changed from a conventional stirring blade to a homomixer (5000 rpm).

  Table 6 shows the sensory evaluation by 12 panelists with the flavors and oils of Examples 3, 7 and 8. As is apparent from Table 6, the flavored oil and fat of Example 7 dehydrated under reduced pressure clearly has a stronger flavor of fermented milk than Example 3 that does not dehydrate under reduced pressure, and the stirring method was changed to a homomixer during dehydration under reduced pressure. In 8, the flavor and richness of fermented milk were felt more strongly, and the 7 panelists were most preferred.

(Example 9) Production of whipped cream 23 parts by weight of rapeseed oil (melting point: 32 ° C), 7 parts by weight of coconut oil (melting point: 36 ° C), and 10% by weight of the flavor oil and fat of Example 1 were dissolved by heating. An oil phase was prepared by adding 3 parts by weight. On the other hand, 4 parts by weight of skim milk powder, 0.1 part by weight of sodium hexametaphosphate and 0.2 part by weight of sucrose fatty acid ester (HLB11) were dissolved in 55.4 parts by weight of water to prepare an aqueous phase. The oil phase was added to the aqueous phase at 60 ° C., homogenized at 5 MPa after pre-emulsification, UHT sterilized at 140 ° C. for 4 seconds, homogenized again at 10 MPa, and cooled to 5 ° C. to produce a cream. This cream was aged at 5 ° C. overnight and 100 parts by weight of granulated sugar was mixed with 8 parts by weight, and whipped with a mixer to obtain whipped cream.

(Comparative Example 12) Production of whipped cream A cream was produced in the same manner except that the flavored oil of Comparative Example 4 was added instead of the flavored oil of Example 1 used in Example 9, and whipped in the same manner. Whipped cream was obtained.

  Table 7 shows the results of sensory evaluation by 12 panelists. The whipped cream of Example 9 (using the flavored oil and fat of Example 1) felt a strong milky taste, taste and richness, and was clearly different from the cream of Comparative Example 12.

(Example 10) Production of margarine 67 parts by weight of soybean hardened oil (melting point 36 ° C), 10 parts by weight of rapeseed oil, and 5 parts by weight of flavored oil and fat of Example 3 were dissolved by heating, 0.2 part by weight of glycerin fatty acid ester, lecithin An oil phase was prepared by adding 0.2 parts by weight and 0.001 part by weight of β-carotene. On the other hand, 1.5 parts by weight of skim milk powder and 2.0 parts by weight of sodium chloride were dissolved in 14.099 parts by weight of water to prepare an aqueous phase. The water phase was gradually added to the oil phase at 65 ° C. and emulsified, and then rapidly cooled with a scraping-type cooler and stabilized through a kneader to produce a margarine for bread.

(Example 11) Production of margarine Bake margarine was produced in the same manner except that the flavor oil of Example 8 was added instead of the flavor oil of Example 3 used in Example 10.

(Comparative example 13) Manufacture of margarine The attached margarine for bread was manufactured by the same method except having added the flavor oil and fat of Comparative example 7 instead of the flavor oil and fat of Example 3 used in Example 10.

  Table 8 shows the results of sensory evaluation by 12 panelists as margarine for bread. The margarine of Example 11 felt strongly the flavor and richness of fermented milk, and there were many people who answered that it was the most preferable as eight people.

(Example 12) Production of ice cream 10 parts by weight of the flavored oil and fat of Example 5 was dissolved by heating, and 0.2 parts by weight of lecithin was added to prepare an oil phase. Meanwhile, 16 parts by weight of skim milk powder, 8 parts by weight of lactose and 0.2 parts by weight of sucrose fatty acid ester (HLB11) were dissolved in 65.6 parts by weight of water to prepare an aqueous phase. The oil phase was added to the aqueous phase at 60 ° C., and after pre-emulsification, homogenized at 5 MPa, UHT sterilized at 140 ° C. for 4 seconds, homogenized again at 10 MPa, and cooled to 5 ° C. to produce a concentrated cream.

  Next, ice cream was manufactured with the formulation shown in Table 9.

  When the egg yolk is put in the container, add sugar in two portions, stir to smooth, add corn starch and mix well until it becomes whitish. Pour a little warm cream into this, and knead it over low heat until thick. Further, add gelatin that has been softened to dissolve completely, and then filter. It was quickly cooled while being mixed with a whisk while soaking in ice water, and evenly mixed with freshly whipped cream, then cooled in an ice creamer to obtain a hardened strawberry ice cream.

(Comparative example 14) Manufacture of ice cream Concentrated cream was manufactured by the same method except having added the flavor oil and fat of the comparative example 9 instead of the flavor oil and fat of Example 5 used in Example 12. Subsequently, ice cream was similarly manufactured with the composition shown in Table 9.

  Table 10 shows the results of sensory evaluation by 12 panelists. The ice cream of Example 12 felt the refreshing flavor and richness of strawberries, and the number of those who answered that it was preferable was overwhelmingly nine.

Claims (10)

  A mixture comprising an oil and fat, a complex, a flavor material, and water, wherein the complex is a protein and a fatty acid alone, or a complex of a protein, a fatty acid, and a monoglyceride and / or a diglyceride; A flavor oil obtained by heat-treating at 30 to 100 ° C. and then separating and removing solids and water.   2. The flavored oil according to claim 1, wherein the fatty acid, monoglyceride, and diglyceride are decomposition products of fats and oils by fatty acid degrading enzymes.   The flavor oil according to claim 1 or 2, wherein the complex is a complex of 100 parts by weight of protein and fatty acid alone or fatty acid and monoglyceride and / or diglyceride in an amount of 10 to 5000 parts by weight.   The flavor oil according to any one of claims 1 to 3, wherein the flavor material is at least one selected from vegetables, seeds, cereals, processed cereals, milk, dairy products, fruits, and herbs.   The flavor oil according to any one of claims 1 to 4, wherein the protein is water-soluble.   The flavor oil according to any one of claims 1 to 5, wherein 50% or less of the total peptide of the protein is degraded by a proteolytic enzyme.   The flavor oil according to claim 6, wherein the proteolytic enzyme is an endo-type protease.   The manufacturing method of the flavor oil and fat in any one of Claims 1-7.   The method for producing a flavored oil according to claim 8, wherein the heat treatment is homogenized while dehydrating under reduced pressure.   A food comprising the flavored oil according to any one of claims 1 to 7.