JP2009278896A - Cow milk-like powdery oil and fat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cow milk-like powdery oil and fat free from causing browning by Maillard reaction even if applying heat treatment at high temperature such as retort heat treatment, excellent in dispersibility in food such as white sauce, cream stew, and cream soup, excellent in fragrantness even if an amount added to food is small, and can give food cow milk flavor with body taste and increase a commercial value by improving whiteness of food more than the case of adding a cow milk or creaming powder. <P>SOLUTION: The cow milk-like powdery oil and fat is obtained by drying and pulverizing an oil-in-water emulsified product which contains an edible oil and fat, milk protein, glucide, an emulsifier, and a molten salt. The powdery oil and fat contains 20-80 wt.% of the edible oil and fat, 5-15 wt.% in total of whey and butter milk as milk protein, and 1-15 wt.% of casein. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to milk-like powdered fats and oils suitable as a substitute for milk.

  Conventionally, milk is used for processed foods such as white sauce, gratin, cream stew, cream soup and the like. For example, white sauce used for gratin, cream stew, etc. is made by heating and cooking flour and solid fats such as butter and margarine, and then adding milk. In recent years, with the increase in supply of these processed foods to the restaurant market, etc., there are many cases where the retort is heat-treated and distributed at high temperatures. However, when processed foods containing milk are heated at high temperatures, the foods turn brown due to the Maillard reaction between the amino acids and saccharides in the milk, the emulsion of the milk is destroyed by heating, and the fats and oils in the milk are turned off. There was a problem of reducing the value. For this reason, an emulsified oil and fat composition that does not cause browning due to the Maillard reaction even when subjected to high-temperature heat treatment while having a milk-like flavor is used instead of milk, and as such an emulsified oil and fat composition, Specific saturated emulsifiers and unsaturated emulsifiers, oils and fats, non-fat milk solids used in combination (Patent Document 1), lactose, potassium and sodium using specific amounts (Patent Document 2), fermented milk and A taste material produced from at least one milk and dairy product selected from enzyme-treated products of milk fat, a specific non-fat milk solid content, at least one sweet material, and a taste agent (patent) Reference 3) is used, and a non-fat milk solid having at least one taste selected from the group consisting of a specific non-fat milk solid, natural cream cheese, fermented milk, and whey mineral, and three sugars or less. It is also used, such as machining concentrated milk containing sugar alcohols (Patent Document 4).

JP 2000-152749 A JP 2002-223698 A JP 2004-147628 A JP 2000-139343 A

However, the emulsified oil and fat composition and concentrated milk of Patent Documents 1 to 4 have a fresh milk flavor and a rich taste, although the Maillard reaction during heating is suppressed and the emulsification is stable. In addition, for the purpose of imparting a milk flavor to food, when adding milk, an emulsified oil / fat composition described in Patent Literatures 1 to 4 described above, and concentrated milk for processing, a large amount of addition is required, As a result, there is a problem in that the amount of other raw materials is restricted and affects the physical properties of the food. Furthermore, the emulsions and concentrated milks described in Patent Documents 1 to 4 are inferior in storability, so that they cannot be stocked for a long period of time, and cannot be used for powder products such as premixes. There is a need for a powdery milk flavor. In addition, there are powders such as whole milk powdered milk and powders such as creaming powder, which have a milk flavor, but these have problems of poor dispersibility in food, heat stability, flavor, and richness.
The present invention has been made in order to solve the above-mentioned conventional problems, and even when added in small amounts to foods, the flavor and richness of milk can be imparted, it is excellent in dispersibility in foods, and Maillard reaction at high temperatures. Provides milk-like powdered fats and oils that are superior in heat stability without causing breakage of emulsion, emulsion breakage, and flavor deterioration due to heating, and excellent in powder properties such as fluidity and storage stability (leaching of oil and fat, caking) For the purpose.

That is, the present invention
(1) Powdered oil obtained by pulverizing an oil-in-water emulsion containing edible fats and oils, milk proteins, sugars, emulsifiers, and molten salts, and containing 20 to 80% by weight of edible fats and oils, whey and butter as milk proteins Milk-like powdered fats and oils containing 5 to 15% by weight of milk and 1 to 15% by weight of casein in total
(2) The milk-like powdered fat according to the above (1), wherein the ratio of whey and buttermilk is whey: buttermilk = 90-20: 10-80 in weight ratio,
(3) The milk-like powdered fat according to the above (1) or (2) containing trehalose as a saccharide,
(4) The milk-like powdery fat according to any one of (1) to (3) above, which contains a potassium salt as a molten salt,
Is the gist.

  The milk-like powdery fat of the present invention is excellent in powder stability and dispersibility in foods, so that the amount added to processed foods such as white sauce, gratin, cream stew, cream soup, etc. is small. However, it has a good aroma and can add a rich milk flavor to food. In addition, the processed food to which the powdered fats and oils of the present invention are added has no risk of browning due to the Maillard reaction or emulsion breakage even when heat-treated at a high temperature. Compared to the case where powder is used, the whiteness and richness of the food are improved, and the product value can be enhanced.

  As the edible fats and oils in the milk-like powdered fats and oils of the present invention, all liquids, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils and animal oils and fats, fractionated liquid oils and solid fats, and the like are used. Is possible. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used.

  The powdered fat of the present invention contains whey, buttermilk and casein as milk proteins. As whey, cheese whey, cheese whey powder, casein whey, casein whey powder, desalted whey, desalted whey powder, whey protein concentrate, etc. are used, and these should be used alone or in combination of two or more However, it is preferable to use a desalted whey or a desalted whey powder which has a good flavor and excellent powder physical properties when it is made into powdered fats and oils. As the butter milk, butter milk, butter milk powder or the like is used, and these can be used alone or in combination of two or more. As casein, acid casein, rennet casein, lactic acid casein, sodium caseinate and the like can be used, and these can be used alone or in combination of two or more, but use of sodium caseinate with good flavor is preferable. .

  The powdered fats and oils of the present invention contain 20 to 80% by weight of the edible fats and oils in the powdered fats and oils, 5 to 15% by weight of milk protein whey and buttermilk, and 1 to 15% by weight of casein. If the ratio of the edible oil / fat in the powdered oil / fat is less than 20% by weight, the rich taste is not felt, and if it exceeds 80% by weight, powdering becomes difficult. If the total content of whey and buttermilk is less than 5% by weight, a strong milk flavor cannot be obtained, and if it exceeds 15% by weight, a heated odor tends to occur during heating of the oil-in-water emulsion before pulverization. As a result, the fresh milk flavor is impaired, and the emulsification tends to be unstable. In addition, the powdered oil / fat becomes easy to cake, and the emulsified state of the oil-in-water emulsion when the powdered oil / fat is dissolved in water becomes unstable, resulting in oil-off. On the other hand, when the content ratio of casein is less than 1% by weight, a sufficient shaping effect cannot be obtained and the powder physical properties are poor. On the other hand, if it exceeds 15% by weight, the casein odor becomes strong, so that a fresh milk flavor cannot be obtained, and the viscosity of the oil-in-water emulsion before pulverization becomes high and the powder properties are poor. The powdered fats and oils of the present invention more preferably contain 40 to 70% by weight of edible fats and oils, 7 to 12% by weight of whey and buttermilk, and 3 to 5% by weight of casein. The ratio of whey and buttermilk is a weight ratio. Whey: buttermilk = 90-20: 10-80 can be added with a small amount to give a fragrant taste and give a rich milk flavor. Is preferable, and 80 to 60:20 to 40 is particularly preferable.

  Examples of the carbohydrate include monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, maltose, and lactose, starch syrup, oligosaccharides, trehalose, and dextrin, and these are used alone or in combination. be able to. The content of saccharides in the powdered fat is preferably 10 to 70% by weight, and the content of trehalose in the powdered fat is preferably 0.5 to 15% by weight. If the proportion of sugar in the powdered fat is less than 10% by weight, a sufficient shaping effect may not be obtained, which may result in poor powder physical properties. If it exceeds 70% by weight, the milk flavor and richness are weak. There is a risk of becoming. Further, if the trehalose content in the powdered fat is less than 0.5%, the flavor and richness of the milk may be weak, and the heat resistance during production may be inferior. If it exceeds 15% by weight, the sweetness Is too strong, and there is a possibility that the balance of the milk flavor is deteriorated. More preferably, if it is 5 to 10% by weight, the milk flavor is stronger, and flavor deterioration during heating is suppressed. In particular, it is preferable to use trehalose and dextrin together because powder properties and inhibition of Maillard reaction during heating are improved.

  Molten salt includes dipotassium hydrogen phosphate, potassium dihydrogen phosphate, potassium polyphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, potassium carbonate, sodium carbonate , Potassium hydrogen carbonate, sodium hydrogen carbonate, trisodium citrate, potassium tartrate, sodium tartrate, and one or more of these can be used. Use of a potassium salt is preferred because there is no miscellaneous taste due to the molten salt and the milk flavor becomes strong. The molten salt is preferably contained in the powdered oil and fat in an amount of 0.1 to 2% by weight. When the ratio of the molten salt in the powdered fat is less than 0.1% by weight or more than 2% by weight, the powder physical properties are deteriorated and the emulsified state of the oil-in-water emulsion when the powdered fat is dissolved in water. May become unstable.

  The powdered fats and oils of the present invention are obtained by dry powdering an oil-in-water emulsion obtained by emulsifying edible fats and oils, milk proteins, sugars, and molten salts in the presence of an emulsifier. As the emulsifier, glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin and the like can be used. In the present invention, as the emulsifier, glycerin fatty acid ester is preferable. The emulsifier is preferably used in an amount of 0.1 to 5.0 parts by weight per 100 parts by weight of edible fats and oils.

  The oil-in-water emulsion can be obtained by first adding an oil phase to the aqueous phase, stirring with a homomixer or the like, and then homogenizing using a homogenizer or the like. When preparing an oil-in-water emulsion, milk protein, sugar and molten salt are added to water in advance to adjust the aqueous phase. The emulsifier may be contained in both or either of the aqueous phase and the oil phase. The powdered fats and oils of the present invention can be obtained by subjecting the oil-in-water emulsion to drying treatment by a generally known spray drying method, vacuum freeze drying method, vacuum drying method, etc. When adjusting the product, starch such as soy protein, wheat protein, octenyl succinate starch, potato starch, corn starch, wheat starch, tapioca starch, gelatin, xanthan gum, gum arabic, tragacanth gum, gellan gum, locust bean gum , Gums such as tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin can be used in combination. The amount of the substance added as necessary is preferably 0.1% by weight to 30% by weight. The powdered fats and oils of the present invention may further contain a fragrance, an antioxidant and the like.

  The milk-like powdered fat according to the present invention can be used as an alternative to milk in foods that have been used in milk. Especially, white sauce, stew and gratin using this white sauce, potage soup and cream Use for soups such as soup, fillings such as custard cream and flower paste, desserts such as pudding and bavaria, bread and confectionery and other processed foods, and foods such as fillings, toppings and spreads Is preferred.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1-6, Comparative Examples 1-7
An oil-in-water emulsion containing oil, protein, sugar, emulsifier and molten salt was spray-dried to obtain powdered oil having the composition shown in Table 1. The powder physical properties, dispersibility, heat stability and flavor of the obtained powdered fats and oils were evaluated. The results are shown in Table 2.

* 1 The powder physical properties of powdered oils and fats were evaluated based on the following criteria by visually confirming fluidity, oil and oil oozing and caking conditions.
1. Poor fluidity, often exudation of fats and oils and caking.
2. The fluidity is a little bad, and there is a lot of oily and oily exudation and caking.
3. Good fluidity and no oil or oil oozing or caking.

* 2 The dispersibility of the powdered fats and oils was evaluated by adding the powdered fats and oils to hot water of 10 times the amount of the powdered fats and oils, stirring, visually checking the dispersion state, and evaluating the following criteria.
1. No dispersion even with stirring.
2. Disperse when stirred, but some lump remains.
3. When dispersed, quickly disperse uniformly.

* 3 The heat resistance stability of powdered fats and oils was evaluated based on the following criteria by adding powdered fats and oils to hot water 10 times the amount of powdered fats and oils, visually checking for oil-off and creaming.
1. Oil off or creaming occurs when added to hot water.
2. Some oil-off and creaming occur when added to hot water.
3. No oil off or creaming occurs even when added to hot water.

* 4 The flavor of powdered fats and oils is as follows. Ten panelists sample the aqueous solution after adding and stirring the powdered fats and oils in hot water 10 times the amount of powdered fats and oils, and perform sensory evaluation on the flavor of the richness and milk. Evaluated by criteria.
1 ... 8 or more out of 10 were judged unsatisfactory.
2 ··· 3-4 or more out of 10 people judged good.
3 ················ 5–7 or more out of 10 people judged good
4 ... 8 out of 10 were judged to be good.

Using each of the above powdered fats and oils, a white sauce was produced and tested for retort resistance.
(1) Production of white sauce To a white sauce roux made by simultaneously frying 6.25 g of wheat flour and 10 g of margarine, an appropriate amount of an aqueous solution and seasoning mixed with 10 g of powdered oil and fat and 90 g of water was added, and 85 ° C while extending the roux. The mixture was heated with stirring until a white sauce was obtained.
(2) Retort resistance test of white sauce The obtained white sauce was filled in a bottle and subjected to a retort heat treatment at 120 ° C for 30 minutes by an autoclave. White sauce results after retort heat treatment (whiteness), oil-off state, richness, and flavor of milk using 100 g of milk instead of a mixture of powdered oil and water (reference) Table 3 together with Example).

* 5 The whiteness of the white sauce before retort heat treatment was visually evaluated according to the following criteria.
1. Dull white color.
2. Slightly dull white.
3. Very beautiful white color.

* 6 The whiteness of the white sauce after the retort heat treatment was visually evaluated according to the following criteria.
1 ... Pretty brown.
2. Somewhat brownish brown.
3. White.

* 7 The oil-off state of the white sauce after retort heat treatment was visually confirmed and evaluated according to the following criteria.
1. Oil off occurs.
2 ・ Some oil-off occurs.
3. Oil-off does not occur.

* 8 The flavor of the white sauce after the retort heat treatment was evaluated by the following criteria, with 10 panelists tasting the white sauce and performing a sensory evaluation on the richness and flavor of the milk.
1 ... 8 or more out of 10 were judged unsatisfactory.
2 ··· 3-4 or more out of 10 people judged good.
3 ················ 5–7 or more out of 10 people judged good
4 ... 8 out of 10 were judged to be good.

Claims (4)

It is a powdered fat made by drying and pulverizing an oil-in-water emulsion containing edible fats, milk proteins, sugars, emulsifiers, and molten salts, and the total amount of edible fats and oils is 20 to 80% by weight and whey and buttermilk as milk proteins. And 5 to 15% by weight and 1 to 15% by weight of casein. The milk-like powdered fat according to claim 1, wherein the ratio of whey to buttermilk is whey: buttermilk = 90-20: 10-80 in weight ratio. The milk-like powdered oil according to claim 1 or 2, which contains trehalose as a saccharide. The milk-like powdered oil according to any one of claims 1 to 3, which contains a potassium salt as a molten salt.