JP2010046036A - Butter flavor oil-in-water emulsified oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition which is excellent in heat resistance and can be used as a taste material giving a natural butter flavor to bakery foods, even when butter is used in a small amount or never used, and to provide a food using the same. <P>SOLUTION: There is provided the oil-in-water emulsified oil and fat composition containing a butter-originated oil-soluble ingredient and a whey-originated water-soluble ingredient, characterized in that an electric current potential on an AAE sensor is in an output range of 19 to 25 millivolt, and an electric current potential on a COO sensor is in an output range of 30 to 42 millivolt, when an aqueous solution diluted into 1 wt.% is measured with a taste-recognizing device, while comparing with a standard substance using a butter perfume. The oil-in-water emulsified oil and fat composition gives a natural butter flavor, and can be used for bakery foods and the like as a taste material sustaining the flavor. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an oil-in-water emulsified oil / fat composition used as a flavoring material that provides a natural buttery flavor in bakery foods, confectionery, processed foods, and the like.

  The water-in-oil emulsified oil and fat composition containing milk products such as milk, skim milk powder, cream and butter has good workability and is easy to flavor bakery foods, confectionery, processed foods, etc. As a margarine fat spread, it is widely used to replace or replace butter in the processed food industry such as the confectionery bakery industry and the restaurant industry. However, recently, the price of dairy products has soared and has become low, so it has become difficult in terms of price to blend butter, milk fat, and other dairy products into the margarine as a flavoring material. . On the other hand, consumers are more genuinely oriented, and the current situation is that there is an increasing tendency to seek superior butter flavors derived from butter.

  Therefore, it is common to reduce the amount of butter and milk fat used as a flavoring material as much as possible, and to improve the butter flavor by using butter-derived components such as flavorings or butter enzyme-treated products in place of butter. Flavor technology. However, in the conventional flavor technology using such a flavoring material, unlike the natural buttery flavor of bread and confectionery made using butter or fresh cream, the so-called synthetic flavor that is attached It is common to make bread and confectionery, which is not satisfactory.

  As another flavor technology for imparting butter flavor to foods, studies have been made focusing on the aqueous phase part of water-in-oil emulsified oils and fats composition such as margarine, for example, the taste effect of fermentation butter-like In order to increase this, a method using a specific amino acid has been proposed (see Patent Document 1). However, with this method, the scent of butter is weak and it feels alien, and the flavor balance is poor, so that the natural and excellent flavor of butter cannot be obtained.

  On the other hand, in recent years, several taste recognition devices (taste sensors) have emerged as devices that can quantitatively and qualitatively measure the taste and smell of food. The ability to measure “taste” that is not a constant physical quantity with these devices is very significant in the development of food.

  In the first place, the mechanism by which humans perceive taste is as follows. Humans recognize taste through a taste receptor called miso on the tongue, and a cell membrane in which lipids are arranged in a bimolecular form is formed in miso, and the receptor protein is freely contained in the cell membrane. It exists in a moving form. Various taste substances (food is chewed) chemically react with the cell membrane to change the membrane potential of lipids, or the receptor protein acts as an ion channel to induce membrane potential. It is considered that the human recognizes the taste by processing the change in membrane potential at this time as an electrical signal.

The taste recognition device (taste sensor) is a device that mimics the mechanism of taste recognition with a machine. For example, taste recognition marketed by Intelligent Sensor Technology Co., Ltd., one of the typical taste recognition devices. The device “SA402B” has five sensors (CA0 (acidity), C00 (bitterness), AE1 (astringency), AAE (umami), CT0 (salt taste)) that respond to the taste and three sensors that respond to the aftertaste. It has sensors (CPA (C00), CPA (AE1), CPA (AAE)). That is, it is a multi-channel sensor in which there are eight sensors that respond specifically to each taste. Each sensor is provided with an artificial lipid membrane that serves as a substitute for miso, and the eight sensors have different roles as described above. When these sensors come into contact with food ingredients (flavoring ingredients), the membrane potential changes of the artificial lipid membrane occur in the same way as human taste buds. It is a comprehensive judgment of the taste. In recent years, the taste recognition device has been used in advance, and it has been effectively used for the development of products such as tea drinks for soft drinks and noodle soup. However, there is no report that has found the technical meaning / value in a specific range defined by the numerical value of the taste recognition device, and therefore there is no example of butter flavor in the past.
JP 2007-143432 A

  An object of the present invention is to provide a natural buttery flavor in a bakery food or the like even if the amount of butter used is small or not at all, in view of the soaring price of dairy products as described above and the shortage of butter. It is to provide an oil-in-water emulsified oil and fat composition that maintains its flavor and a food using the same.

  As a result of intensive studies to solve the above problems, the present inventors use the above-described taste recognition device, analyze in detail the measurement values of various sensors included in the taste recognition device, and use abundant butter. The index of butter substitutes is clarified by confirming the positional relationship between delicious bread with a strong butter flavor and bread with no butter used or a weak butter-flavored bread. When preparing an oil-in-water emulsified oil composition as a flavoring ingredient for imparting butter flavor to bakery foods, etc., when measured with a taste recognition device compared to a standard substance using a known butter flavor Of the eight sensors included in the taste recognition device, when the potential of the AAE sensor and the C00 sensor is within a specific output range, the amount of butter used may be small or To obtain a knowledge that oil-in-water emulsified oil composition usable as a taste material such as bakery foods are obtained natural butter flavor can be obtained without using at all. That is, when an aqueous solution diluted to 1% by weight is measured with the taste recognition device in comparison with a standard substance using butter flavor, the potential at the AAE sensor is in a specific output range, and the potential at the C00 sensor is An oil-in-water emulsified oil / fat composition in a specific output range has been found to have good butter flavor and sustain its flavor in foods such as bread, confectionery, and sauce containing this as a flavoring material. The present invention has been completed.

  That is, the first of the present invention is an oil-in-water emulsified oil / fat composition containing an oil-soluble component derived from butter and a water-soluble component derived from whey, and an aqueous solution diluted to 1% by weight uses a butter flavor. The oil-in-water characterized in that the potential at the AAE sensor is in the output range of 19 to 25 millivolts and the potential at the C00 sensor is in the output range of 30 to 42 millivolts when measured with the taste recognition device compared to the standard substance The present invention relates to a type emulsified oil composition. A preferred embodiment relates to the oil-in-water emulsified oil / fat composition as described above, comprising a complex composed of milk protein and sugar. More preferably, it relates to the oil-in-water emulsified oil / fat composition as described above, wherein the water-soluble component derived from whey is a water-soluble component containing a fermentation metabolic component obtained by adding lactic acid bacteria to whey ultrafiltrate.

  The second of the present invention relates to a food product comprising the oil-in-water emulsified oil composition described above. The third aspect of the present invention is a method for producing an oil-in-water emulsified oil / fat composition containing an oil-soluble component derived from butter and a water-soluble component derived from whey, using an aqueous solution diluted to 1% by weight with butter flavor. Contains compounding ingredients so that the potential at the AAE sensor is in the output range of 19-25 millivolts and the potential at the C00 sensor is in the output range of 30-42 millivolts when measured with the taste recognition device compared to the standard material The present invention relates to a method for producing an oil-in-water emulsified oil composition characterized by adjusting the amount.

  According to the present invention, in the case of a bakery food or the like, even if the amount of butter used is small or not used at all when it is used as a taste material only by preparing a formulation with reference to the measurement value of the taste recognition device. It is possible to provide an oil-in-water emulsified oil / fat composition in which a natural butter flavor is obtained and the flavor is sustained, a food using the same, and a method for producing them at low cost.

  Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil / fat composition of the present invention is an oil-in-water emulsified oil / fat composition containing an oil-soluble component derived from butter and a water-soluble component derived from whey, and a known aqueous solution diluted to 1% by weight. When measured with a taste recognition device compared to a standard substance using butter flavor, the potential at the AAE sensor is in the output range of 19-25 millivolts and the potential at the C00 sensor is in the output range of 30-42 millivolts. Features.

  As an oil-soluble component derived from butter used in the present invention, butter essential oil (essential oil), butter oil, butter oil fraction, butter oil decomposed by treatment with an enzyme such as lipase, butter is subjected to Maillard reaction, Examples include those obtained by collecting an oil-soluble fraction by an operation such as distillation (natural butter flavor produced using butter as a raw material), mixtures thereof, or those diluted with edible fats and oils, glycerin, and the like. The amount of the oil-soluble component derived from these butters is preferably 0.1 to 45% by weight, more preferably 0.5 to 30% by weight in the whole oil-in-water emulsified oil / fat composition. If it is less than 0.1% by weight, the effect of expressing the butter flavor may be poor, and if it exceeds 45% by weight, the flavor may become too strong. Moreover, in order to enhance the effect of maintaining the butter flavor in bakery foods, etc., there is no problem in using a butter-flavored synthetic fragrance as needed in addition to the oil-soluble component derived from butter.

  Examples of water-soluble components derived from whey used in the present invention include whey concentrate (WPC), whey ultrafiltrate, fermented metabolites obtained by adding lactic acid bacteria to whey ultrafiltrate, and whey ultrafiltrate. Examples include those obtained by ultrafiltration of lactic acid bacteria fermentation metabolites again, and those obtained by further concentrating or distilling the ultrafiltrate. The amount of the water-soluble component derived from whey is preferably 0.5 to 30% by weight, more preferably 1 to 20% by weight in the whole oil-in-water emulsified oil / fat composition. In addition to water-soluble ingredients derived from whey, in addition to water-soluble synthetic fragrances, lactic acid bacteria fermentation metabolites of dairy ingredients other than whey, other water-soluble ingredients derived from dairy products, etc., in order to enhance the butter flavor retention effect in bakery foods, etc. There is no problem to use together.

  The taste recognition device in the present invention means a taste recognition device “SA402B” marketed by Intelligent Sensor Technology Co., Ltd., an accompanying control computer, and a set of application software for analysis. It is a device that can measure taste using a lipid membrane sensor. In this taste recognition device, there are dedicated sensors for umami (AAE), salty taste (CT0), sour taste (CA0), bitter taste (C00), and astringency (AE1) as basic taste expressions. Is possible by measuring an absolute potential. In addition, the sensor characteristics match human sensory evaluation, but the threshold value differs for each sensor corresponding to the five basic tastes, and matches the human sense. Also, for global selectivity (similar taste), similar outputs can be output for similar tastes, and different outputs can be applied for different tastes, and tastes can be classified by sensor output. In addition to these, it is a measuring instrument that can capture the synergistic / suppressing effect of taste (especially the bitterness masking effect of drugs) and output human sensory evaluation values as objective numerical values without complicated operations. .

  According to the present invention, among the various dedicated sensors included in the taste recognition device, the emulsified oil / fat composition is prepared with reference to the measurement values of the AAE sensor and the C00 sensor, and used as a flavoring material having excellent butter flavor. It is possible to easily obtain an oil-in-water emulsified oil / fat composition that can be used.

  The AAE sensor in the present invention is one type of single sensor having an artificial lipid film that serves as a taste recognition site of the taste recognition device. The membrane part is obtained by kneading a lipid into a vinyl chloride resin and forming a membrane, using Trioctylmethylammonium Chloride as Lipid 1, Phosphoric acid di (2-ethylhexyl) ester as Lipid 2, and Di-n-octylphenyl as a plasticizer. Is used. The AAE sensor has a characteristic of selectively responding to umami substances obtained from amino acids and nucleic acids such as MSG (Monosodium Glutamate), IMP (inosine 5'-monophosphate), and GMP (Guanosine monophosphate) as sensor characteristics.

  The C00 sensor in the present invention is an artificial lipid membrane similar to the AAE, but uses Tetradodecyl ammonium bromide as a lipid and 2-Nitrophenyl octyl ether as a plasticizer. The sensor characteristic of the C00 sensor has a characteristic of selectively responding to an acidic bitter substance such as iso-α acid (negative charge, that is, the measurement potential is charged to the negative side). There is a feature that expresses the hidden taste.

  Since the above two types of sensors have such response characteristics, there are several types of sensors in the taste recognition device, and the above two types of sensor response values are the natural flavor (umami, richness) of butter. It is consistent and matches the sensory evaluation results with high accuracy. Therefore, according to the present invention, if the types of the two types of sensors are specified, and the ranges of the respective response values (millivolt values) are specified, the flavoring material is excellent in the intended butter flavor and the flavor is sustained. Thus, an oil-in-water emulsified oil / fat composition can be easily obtained.

  The measuring method of the oil-in-water emulsified oil / fat composition using the taste recognition apparatus in the present invention is based on the following predetermined method. The composition of the reference solution and the cleaning solution and the production method are shown below. The reference solutions are prepared by dissolving 30 mM and 0.3 mM potassium chloride and tartaric acid in distilled water, respectively.

<Preparation of reference solution>
First, 0.045 g (45 mg) of tartaric acid is added to a 1 liter volumetric flask and dissolved with some pure water. Next, 2.2368 g of KCl is added and dissolved. Finally, the volume was increased to 1 liter with pure water.

<Preparation of cleaning liquid>
1. For positive membrane (30v / v% EtOH + 10mM KOH + 100mM KCl)
(1) Put 240 g of 99.5% ethanol into a 1 liter volumetric flask. Then add about 1/3 of pure water and mix well.
(2) Add 10 ml of 1M KOH and stir well.
(3) Add 7.455 g of KCl, stir well, and make up to 1 liter with pure water.
2. Minus membrane, for blend membrane (30v / v% EtOH + 100mM HCl)
(1) Put 240 g of 99.5% ethanol into a 1 liter volumetric flask. Then add about 1/3 of pure water and mix well.
(2) Add 100 ml of 1M HCl, stir well, complete to 1 liter with pure water and complete.

<Preparation of internal liquid>
The internal solution to be placed inside the agar electrode or normal electrode is made as follows (50 ml, 3.33 M KCl, saturated silver chloride solution).
(1) Weigh 12.415 g of KCl and put it in a 50 ml volumetric flask, and then add 0.5 g of silver chloride.
(2) Make up to 50 ml with pure water.

<Production of agar electrode>
Preparation of an agar electrode (new preparation once a week) is shown below.
(1) Add 40 g of saturated KCl solution to 1 g of agar and boil.
(2) While boiling, place a glass tube to be used as an electrode in a suitable beaker.
(3) When the saturated KCl added with the agar of (1) boiled, pour it into a beaker with a glass tube standing. The bulk is about 1cm.
(4) After 5 minutes, since the agar is cooled and dried, a saturated KCl solution is appropriately poured before drying.
(5) Since contamination by sensors through agar electrodes is considered, be sure to use them for each sensor for minus membrane, plus membrane, and blend membrane. Storage with the electrode inserted is immersed in a saturated KCl solution.
(6) The agar electrode has a short life, and when the potential is not stable at the sensor stability check stage, it is mostly due to the life of the agar electrode. In that case, replace the electrode with a new one promptly.

<Preparation of reference material>
As a reference material (reference), the most widely used butter fragrance in the world, that is, butter flavor NN21252 (trade name) of Gibodan Japan Co., Ltd., is prepared by the blending method shown below. Use.
(1) Add 36 g of water to 180 g of liquid sugar (maltose syrup solid content 75%) and stir well.
(2) Add 24 g of whey concentrate (WPC) to the sugar solution and dissolve with stirring in a 60 ° C. water bath.
(3) 60 g of butter flavor NN21252 manufactured by Gibodan Japan Co., Ltd. is added and stirred for 5 minutes to emulsify.

<Preparation of measurement sample>
(1) Using a 1/10 dilution reference solution diluted 10-fold with distilled water, make a 1% -concentration flavoring material diluted solution obtained by diluting an oil-in-water emulsified oil-fat composition 100 times, and adjust to 60 ° C in a warm bath .
(2) Disperse for 1 minute at 5000 rpm with a homogenizer ("TK homogenizer" manufactured by Tokushu Kika).
(3) The obtained solution was allowed to stand at 4 ° C. for 3 hours, and then filtered through filter paper.
(4) The filtrate sample is subjected to measurement as a measurement sample of the taste recognition device.

  The data obtained by the above measurement is analyzed with the software attached to the device, the absolute value of each sensor is obtained, and the relative value of each sensor when the reference measurement value is zero is the output value (millivolt) of the present invention. And In addition, the sensor part of a taste recognition apparatus deteriorates with time by use, and variation occurs in measurement. It is preferable to use a sensor that has been properly stored in accordance with the manufacturer's predetermined sensor storage method and that is within one year of new purchase. In addition, the sensor uses a stabilization method prescribed by the manufacturer before measurement, and uses a sensor that reliably outputs an output potential in the range of ± 0.5 millivolts compared to the reference.

  The oil-in-water emulsified oil / fat composition of the present invention preferably has a ratio of 45% by weight or less of the oil phase and 55% by weight or more of the water phase in the whole composition. If the oil phase exceeds 45% by weight or the water phase is less than 55% by weight, the oil-soluble component derived from butter and the aroma component of the butter flavor may not be sufficiently retained, and heat resistance may not be obtained.

  The oil-in-water emulsified oil / fat composition of the present invention preferably contains a complex composed of milk protein and sugar from the viewpoint of maintaining milk flavor and heat resistance. It is presumed that the complex stabilizes the oil-soluble component derived from butter, the butter fragrance that is added as necessary, and the water-soluble component derived from whey.

  Milk proteins used in the complex of milk protein and sugar of the present invention include not only purified products such as whey concentrate (WPC), whey powder, sodium caseinate, acid casein, but also skim milk powder, whole fat powder Dairy products distributed as foods such as milk are also mentioned, and among these milk proteins, whey concentrate is preferred from the viewpoint of heat resistance. The blending amount of the milk protein is preferably 3 to 12% by weight in the whole oil-in-water emulsified oil / fat composition. When the blending amount of milk protein is less than 3% by weight, the effect of retaining butter-derived oil-soluble components and aroma components such as butter fragrance is difficult to be exhibited, and when it exceeds 12% by weight, the viscosity of the complex itself is increased. When manufacturing the water-in-oil type emulsified fat composition using the oil-in-water type emulsified fat composition of the present invention as a taste material, the dispersibility may be lowered and workability may be impaired.

  On the other hand, the saccharide used in the complex of the milk protein and saccharide of the present invention includes isomerized liquid sugar, sorbitol, starch syrup, oligosaccharide, trehalose, erythritol, lactose, xylitol, dextrin, saccharified starch, and reduced starch. Saccharified products, reduced starch syrup, reduced lactose, honey, brown sugar, glycerin and the like can be used. At least one selected from the group can be used, and any kind of powder can be used. From the viewpoint of contributing to the flavor of carbohydrates in foods, starch syrup and reduced starch saccharified products are preferred. The saccharide content is preferably 20 to 50% by weight in the whole oil-in-water emulsified oil / fat composition as a solid content.

  The complex of milk protein and sugar of the present invention is obtained by mixing milk protein and sugar as described above, and adding water if the sugar does not contain water, and then heating the mixture. Is. In the present invention, the mechanism by which the complex consisting of the milk protein and the sugar is excellent in retaining the butter-derived aroma component is not clear, but the milk protein molecule is different from the hydrophobic region formed by hydrogen crosslinking between the sugar molecules. By blending the hydrophobic end toward the center, the hydrophobicity is enhanced, and the oil-soluble component is osmotically dissolved and apparently solubilized, so that it can be assumed that it can be stabilized. And since this composite is excellent also in heat resistance, it is estimated that a butter flavor is hold | maintained at the time of manufacture of an emulsified oil-fat composition and the production of bakery food.

  An example of the method for producing the oil-in-water emulsified oil / fat composition of the present invention is as follows. First, milk protein is added to a saccharide and stirred, followed by heating to produce a complex. Next, an oil-soluble component derived from butter, if necessary, butter fragrance, and a whey-derived water-soluble component are added to the composite, stirred and mixed, and by an emulsifier such as a homogenizer, a combination mix, a food cutter, a stefan mixer, An oil-in-water emulsified oil / fat composition as a flavoring material excellent in target butter flavor can be produced.

  The oil-in-water emulsified oil / fat composition of the present invention can be used by adding to a water-in-oil emulsified oil / fat composition such as margarine as a butter-flavored taste material. The addition amount is preferably in the range of 0.3% by weight to 5% by weight in the whole water-in-oil emulsified oil / fat composition such as margarine. If it is less than 0.3% by weight, the amount of the oil-soluble component derived from butter and the amount of the aroma component of the butter flavor is small, and the amount of the complex is also small. The emulsion stability of the composition may not be sufficient. On the other hand, if it exceeds 5% by weight, the amount of butter-derived oil-soluble component, the amount of butter flavoring, the amount of the complex consisting of milk protein and sugar becomes excessive, and the butter flavor becomes excessive and unnatural. The emulsification stability of the water-in-oil emulsified oil / fat composition is excessive, and the aroma component may remain sufficiently stabilized even after the final heating step, and the butter flavor does not appear even in processed foods such as bakery foods. There is a case. Further, in consideration of workability at the time of producing the water-in-oil emulsified oil / fat composition, the amount of the oil-in-water emulsified oil / fat composition of the present invention is 0.5% in the whole water-in-oil emulsified oil / fat composition such as margarine. The range of wt% to 2 wt% is more preferred.

  In the oil-in-water emulsified oil / fat composition such as margarine obtained by using the oil-in-water emulsified oil / fat composition of the present invention as a flavoring material, butter and milk fat may be used as necessary. Well, as oils and fats other than these, any oils and fats that are usually used in margarine, shortening, cream can be used, such as safflower oil, cottonseed oil, rapeseed oil, soybean oil, rice bran oil, peanut oil, 1 or more types of fats and oils selected from vegetable oils such as olive oil, coconut oil, palm oil, palm kernel oil, coconut oil, cacao butter, shea butter, fish oil, beef tallow, pork tallow, egg yolk oil, etc. Moreover, all the fats and oils normally used for foods, such as what transesterified these fats and oils, and what was hardened | cured and fractionated, can be used. Moreover, there is no problem even if an emulsifier usually added for producing an emulsified oil / fat composition is used. In addition, dairy products, salt, fragrances, coloring agents, antioxidants, thickening polysaccharides, dextrins, enzymes, saccharides and the like can be added as necessary.

  The margarine in which the oil-in-water emulsified oil / fat composition of the present invention is blended can be produced, for example, as follows. First, the oil-in-water emulsified oil / fat composition of the present invention as a flavoring material is added to the water phase part of margarine and sterilized by heating, and then gradually added to the oil phase part of margarine to emulsify, It is obtained by quenching with a scraper-type tubular cooler such as a combinator or onlator, and by mild plasticization with a pin machine.

  The margarine in which the oil-in-water emulsified oil / fat composition of the present invention is blended as a flavoring material can be used for industrially produced processed foods. For example, bakery foods are used by folding or kneading the dough. Thereafter, the effects of the present invention can be obtained through a heating process such as baking, steaming, and frying.

  Specific examples of the bakery foods include breads such as bread, Danish, croissant, roll bread, cream bread, and bread, cookie, sable, madeleine, pound cake, and confectionery such as pie. Examples include donuts represented by donuts and yeast donuts. And when manufacturing these processed foods, according to the degree of the butter flavor to give or maintain, some or all of oils and fats, such as margarine, used conventionally can be substituted and used.

  In addition, the oil-in-water emulsified oil / fat composition of the present invention and the water-in-oil emulsified oil / fat composition using the oil-in-water emulsified oil / fat composition as a flavoring material can be widely used in addition to bakery foods. Examples include creams such as whipped cream, and various foods such as white sauce, stew, gratin, and pasta sauce.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “%” and “parts” are based on weight.

<Taste evaluation>
The croissants and cookies obtained in the examples and comparative examples were eaten by 10 skilled panelists, and the sensory evaluation (full score of 4) was performed for the strength of the flavor and the quality of the flavor. An average value was calculated, and that value was used as an evaluation score. The evaluation criteria are as follows.
(Strength of flavor)
4 points: Butter flavor remains sufficiently.
3 points: Butter flavor remains.
2 points: Butter flavor is felt somehow.
1 point: Butter flavor is hardly felt.
(Flavor quality)
4 points: Natural buttery and delicious.
3 points: Natural butter flavor.
2 points: Slightly unnatural butter flavor.
1 point: Unnatural and artificial butter flavor.
(Flavor comprehensive evaluation)
The balance between the strength of the flavor and the quality of the flavor is indicated by ◎ to × as the overall evaluation of the flavor according to the following evaluation criteria.
A: The balance of flavor is exquisite, the natural flavor of butter remains strong, and it is very delicious.
○: The flavor balance is good and the natural flavor of butter is felt and delicious.
(Triangle | delta): The balance of a flavor is a little bad and the original flavor of butter is not felt so much. For example, the flavor of butter is weak and the quality of the flavor is poor, the flavor of butter is savory, rich but has no aroma.
×: Butter flavor itself is very weak and bad. Or the balance of strength and quality of the flavor is extremely bad, and it is far from the original flavor of butter, which is bad.

<Measurement by taste recognition device (taste sensor)>
The oil-in-water emulsified oil / fat compositions of various blends shown in Examples and Comparative Examples were measured by diluting them to 1% with a 1/10 concentration standard solution diluted 10 times with distilled water.

<Examples 1-6, Comparative Examples 1-15>
First, an oil-in-water emulsified oil / fat composition containing a complex composed of milk protein and saccharide was produced according to the formulations shown in Tables 1, 2 and 3. That is, first, whey concentrate (WPC) was added to chickenpox (Brix75), stirred and mixed, and heated at 65 ° C. for 30 minutes to prepare a complex composed of milk protein and sugar. The butter-derived oil-soluble component and butter flavor were added and stirred there, and then a whey-derived water-soluble component was further added and stirred and mixed to obtain an oil-in-water emulsified fat composition as a flavoring material. . Next, using the oil-in-water emulsified fat composition as a taste material, a water-in-oil emulsified fat composition (margarine) was prepared. That is, an emulsifier is added to the prepared oil and dissolved by heating to obtain an oil phase. On the other hand, the oil-in-water emulsified oil composition of the present invention (flavoring material) is added to water to 1% in 100% margarine and heated. Sterilized to form an aqueous phase. Then, an aqueous phase was added to the oil phase to emulsify in water, and the mixture was quenched and mildly plasticized with a botter and a pin machine as usual to obtain margarine. Then, using the obtained margarine, croissants and cookies were respectively produced as described below, and sensory evaluation was performed.

<Production of croissants>
80 parts of strong powder, 20 parts of flour, 10 parts of super white sugar, 1.6 parts of salt, 4 parts of yeast, 0.1 part of yeast food, 10 parts of shortening, 2 parts of skim milk powder, 5 parts of whole egg, 54 parts of water The dough was mixed to make dough, and the dough was rested in the refrigerator. Fold 30 parts of the water-in-oil emulsified oil / fat composition (margarine) of Examples and Comparative Examples to 100 parts of the dough, fold the dough three times while resting in the refrigerator, and make it 2 mm thick with a sheeter The croissant was obtained by extending and molding, fermenting with a 35 ° C. proofer, and firing at 200 ° C. for 12 minutes. The obtained croissant was allowed to stand for 60 minutes to take a rough heat, and then sealed in a plastic bag, and the flavor was evaluated after 2 days. The evaluation results are shown in Table 1, Table 2, and Table 3.

<Creating cookies>
Water-in-oil emulsified oil / fat composition (margarine) of 100 parts of weak flour, 30 parts of super white sugar, 0.3 part of salt, 3 parts of skim milk powder, 2 parts of baking powder, 30 parts of shortening, 10 parts of water, Examples and Comparative Examples 30 parts were mixed and mixed to prepare a dough. After forming into a rod shape, the dough was once rested in a refrigerator. The dough was cut into 6 mm thicknesses, placed on an iron plate, and baked at 170 ° C. for 15 minutes to obtain cookies. The obtained cookies were allowed to stand for 60 minutes to take a rough heat, sealed in a plastic bag, stored at room temperature for 3 weeks, and then evaluated for flavor. The evaluation results are shown in Table 1, Table 2, and Table 3.

  As shown in the results of Tables 1, 2 and 3, an oil-in-water emulsified oil / fat composition containing an oil-soluble component derived from butter and a water-soluble component derived from whey, when measured with a taste recognition device, the AAE By using the oil-in-water emulsified oil / fat composition of the present invention in which the potential at the sensor and the potential at the C00 sensor are in a specific output range as a flavoring material in margarine and the like, it is natural in bakery foods and the like compared to conventional butter flavor The butter flavor is obtained and the flavor persists.

Claims (5)

  An oil-in-water emulsified oil / fat composition containing an oil-soluble component derived from butter and a water-soluble component derived from whey, wherein the aqueous solution diluted to 1% by weight is compared with a standard substance using butter flavor, and a taste recognition device An oil-in-water emulsified oil / fat composition characterized in that the potential at the AAE sensor is in the output range of 19 to 25 millivolts and the potential at the C00 sensor is in the output range of 30 to 42 millivolts when measured by.   The oil-in-water emulsified oil / fat composition according to claim 1, comprising a complex composed of milk protein and sugar.   The oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein the whey-derived water-soluble component is a water-soluble component containing a fermentation metabolic component obtained by adding lactic acid bacteria to whey ultrafiltrate.   The foodstuff which comprises the oil-in-water type emulsified oil-fat composition in any one of Claims 1-3.   A method for producing an oil-in-water emulsified oil / fat composition containing an oil-soluble component derived from butter and a water-soluble component derived from whey, wherein an aqueous solution diluted to 1% by weight is compared with a standard substance using butter flavor. The content of the blending component is adjusted so that the potential of the AAE sensor is in an output range of 19 to 25 millivolts and the potential of the C00 sensor is in an output range of 30 to 42 millivolts when measured by a taste recognition device. A method for producing an oil-in-water emulsified oil composition.