JP2014045699A - Method for enhancing milk flavor of food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product with rich milk flavor by a simple method with relatively low cost.SOLUTION: The combination of a specific flavor raw material and a specific amount of liquid oil exhibits improved milk flavor compared to a conventional fat composition with a proximate blending. The effect is further enhanced by using triglyceride represented by SOS together.

Description

The present invention relates to a method for enhancing milk flavor of food.

In foods such as bread and confectionery, a milk flavor is generally preferred. In order to enhance the milk flavor in these foods, many milk-derived materials such as butter are often blended. However, butter and the like are generally expensive, and a method for enhancing the milk flavor by a cheaper means is desired.
Patent Document 1 is an application referred to as “kokumi enhancer”, which describes “kokumi enhancer containing hydrophobic amino acid containing valine or phenylalanine, basic amino acid containing lysine, and acidic amino acid as free amino acids”. is there. There is also a description of the combined use of “whey minerals”.

Patent Document 2 is an application referred to as “a bread improving agent and bread using the same”, and “a bread characterized by containing a fermented soy protein material fermented with a Bifidobacterium microorganism. "Improved material."
Patent Document 3 is an application referred to as “fermentation flavor improving agent for bread making” and describes “fermentation flavor improving agent for bread making containing alginic acid as an active ingredient”. There is also a description of the combined use of “whey minerals”.

  Patent Document 4 is an application referred to as “plastic oil composition”, and “is aimed at providing a plastic oil composition capable of producing a puffed food such as bread that is very soft and unprecedented”. Yes, represented in the oil phase by SUS (S is one or two saturated fatty acids selected from palmitic acid and stearic acid, U is a cis-type unsaturated fatty acid selected from oleic acid, linoleic acid, and linolenic acid) And a triglyceride represented by XUU or UXU (X is an arbitrary fatty acid).

WO2009 / 101972 WO 2006/064910 JP 2011-188807 A WO2007 / 026525 gazette

  This invention makes it a subject to provide the oil-fat composition which can be used for the method of strengthening milk flavor simply in foodstuffs, such as bread and a Western confectionery, and the said method.

The inventor has examined the contents described in the prior art documents in detail.
In Patent Document 1, the work is complicated. Also in patent document 2, preparation of a fermented soybean protein raw material is complicated, and the simpler method was calculated | required. In patent document 3, it aims at the reduction | decrease of a yeast odor and a fermentation odor, and was not able to find the milk flavor enhancement effect | action which this inventor asks. In patent document 4, it makes it a subject to manufacture soft bread | pan, and it did not mention about strengthening, such as milk flavor.

The inventor has continued to further study in order to solve the problems of the present invention. As a result, in the oil and fat composition containing a predetermined amount of liquid oil, it was found that when a specific flavor raw material was further blended, there was a very strong milk flavor enhancing action, and the present invention was completed.
That is, the present invention comprises (1) 25 to 55% by weight of liquid oil in fats and oils, and one or more flavor materials selected from whey powder, yeast extract, fermented milk, skim milk powder, whole milk powder, concentrated milk, and cheese. A method for enhancing milk flavor of foods, using a plastic fat composition containing
(2) The milky flavor enhancement according to (1), wherein the plastic fat composition contains 6 to 33% by weight of triglyceride (2-oleo, 1,3-distearin) represented by SOS in the oil phase. Method,
(3) A plastic fat composition used for the milk flavor enhancing method of (2),
(4) The plastic fat composition according to (3), containing 0.2 to 3% by weight of whey powder,
(5) The plastic fat composition according to any one of (3) to (4), which is for roll-in.
(6) A layered flour-expanded food with enhanced milk flavor using the plastic fat composition according to any one of (3) to (5),
It is about.

According to the present invention, the milk flavor can be enhanced even when a relatively inexpensive material is used.

  The liquid oil as used in the field of this invention refers to the edible oil which is liquid at normal temperature. Specific examples include fractionated oils of corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil and palm oil, more preferably corn oil, cottonseed oil, soybean oil, rapeseed oil. , Rice oil, sunflower oil and safflower oil, more preferably soybean oil and rapeseed oil. In this invention, it is necessary to contain 25 to 55 weight% of liquid oil in an oil-and-fat composition, This quantity is 30-30 weight% more desirably, More preferably, it is 32-45 weight%. If this amount is too small, the milk flavor enhancing action of the present invention may not occur, and if it is too large, the workability when preparing foods using the oil composition may be reduced.

The flavor raw material in the present invention refers to one or more raw materials selected from whey powder, yeast extract, fermented milk, skim milk powder, whole milk powder, concentrated milk, and cheese. Of these, whey powder, yeast extract and fermented milk are particularly desirable, and whey powder is more desirable.
While these raw materials are relatively inexpensive, when used as one of the constituent elements of the present invention, the flavor of the raw material is remarkably expressed, leading to enhanced milk flavor. Here, even if it is not necessarily a milk-derived raw material, such as yeast extract, it expresses a flavor like milk, leading to enhanced milk flavor.

Whey is a supernatant formed when cheese or the like is prepared from milk, and is also called whey. The powdered product is whey powder.
In this invention, whey powder can prepare cheese from milk and can prepare it from the supernatant, and can also use a commercial item.
Although whey powder is a relatively inexpensive raw material derived from milk, the whey powder has an effect of enhancing milk flavor, in particular, when used in the present invention. In addition, the content of the whey powder in the oil / fat composition is preferably 0.2 to 3% by weight, more preferably 0.2 to 2% by weight, and still more preferably 0.3 to 1% by weight. It is. If this amount is too small, the milk flavor enhancing action may not be obtained, and if it is too much, salty taste may be felt.

  The plastic oil / fat composition referred to in the present invention is a mainly water-in-oil type oil / fat composition having plasticity that can be used in various foods. In this invention, the milk flavor in the said foodstuff can be strengthened by using the plastic fat composition which satisfy | filled the requirements of invention for foodstuffs. Here, bread and a baked confectionery can be raised as a foodstuff which provides the said fat and oil composition. Especially in bread, the effect is conspicuous, and among them, the effect is large in layered wheat flour expanded foods such as Danish and croissant. In that case, it is desirable that the oil-and-fat composition is in sheet form, that is, for roll-in.

In the plastic fat composition of the present invention, it is desirable to contain 6 to 33% by weight of triglyceride (2-oleo, 1,3 distearin: hereinafter sometimes referred to simply as SOS) represented by SOS in the oil phase. The amount is more desirably 6 to 25% by weight, and further desirably 7 to 16% by weight. If the amount of SOS is too large or too small, the physical properties of the plastic fat composition may not be suitable for use in various foods.
Examples of fats and oils rich in SOS include cocoa butter, shea fat, monkey fat, and iripe fat. In addition, it can also be prepared by a transesterification method using 1,3-specific lipase. As the SOS in the present invention, those prepared by a transesterification method using 1,3-specific lipase can be more suitably used because of their high SOS purity.

  In this invention, the emulsifier, the fragrance | flavor etc. which are generally used for a plastic oil-fat composition can be used suitably, unless the effect of this invention is prevented.

As a method for preparing the plastic fat composition of the present invention, a general method as exemplified below can be adopted.
In the set blending, fats and oils and components that dissolve in fats and oils, such as oil-soluble emulsifiers, are dissolved in fats and oils to form oil phases. The oil phase is a state in which the fats and oils are completely melted. This depends on the melting point of the oil and fat and is generally 55 to 75 ° C.
On the other hand, in the set formulation, water and a component that dissolves in water, such as a water-soluble flavor material, are mixed with water to form an aqueous phase. In addition, in the case of using liquid sugar such as when liquid sugar is used, a water-soluble component is dissolved or mixed in the liquid sugar.

  After the preparation of the oil phase and the aqueous phase is completed, the aqueous phase is added while stirring the oil phase to obtain a “preparation solution” that is substantially emulsified in the water-in-oil type. At this time, if the stirring is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed. Therefore, it is necessary to sufficiently stir and maintain a sufficient temperature.

  The prepared liquid is fed by a pump and appropriately passed through a sterilizer, and then supplied to a water-in-oil emulsified oil / fat composition manufacturing apparatus. Immediately before being supplied to the water-in-oil emulsified oil / fat composition production apparatus, the preparation liquid needs to be in a molten state and 40 to 80 ° C., more preferably 50 to 70 ° C. Is 55-65 ° C. When the temperature of the preparation liquid immediately before being supplied to the apparatus for producing a water-in-oil emulsified oil / fat composition is too low, oil / fat crystals may be generated at that stage, and granular crystals may be present in the final product. Moreover, when temperature is too high, extra cooling energy may be needed in the manufacturing apparatus of the water-in-oil type emulsified fat composition.

  As a manufacturing apparatus of the water-in-oil type emulsified oil / fat composition, various devices having a cooling function can be used. Specifically, an apparatus equipped with a scraping quenching mixer such as a combinator, a perfector, and a bottor can be given. By these apparatuses, as an example, the preparation liquid is cooled to 3 to 15 ° C. at the outlet of the cooling device at a rate of 1 to 8 ° C./second. The cooling rate is more desirably 1 to 7 ° C./second, and further desirably 1 to 5 ° C./second. If the cooling rate is too slow, granular crystals may be easily generated, and if the cooling rate is too fast, a larger amount of cooling energy may be required unnecessarily.

When the water-in-oil emulsified oil / fat composition exiting the cooling device is used for roll-in, it is introduced into a rest pipe and molded into a sheet or block by a molding machine provided at the outlet of the rest pipe. Thus, the magnitude | size of the emulsified oil-fat composition for roll-ins obtained can be suitably set with the shape of a molding machine. After molding, the product is refrigerated through processes such as packaging and filling, and is aged as necessary. In order to obtain the target amount of crystals, a refrigeration time of at least about 24 to 48 hours may be required.
Moreover, when it is set as the fats and oils composition for kneading | mixing, it does not introduce | transduce into a dormant pipe, but flows into the cardboard box through the pin machine called B tower, and is set as a product.

Hereinafter, the embodiment of the present invention will be described more specifically by way of examples.
○ Preparation of oil and fat composition Examples 1-2, Comparative Example 1
In the formulation shown in Table 1, an emulsified fat and oil composition for roll-in was prepared according to the “preparation method of emulsified fat and oil composition for roll-in” described below.

・表中「油相中配合量」の値は、油脂組成物に含まれる油相の合計量を分母とし、各原材料に由来する油脂の占める割合（重量％）を示したものである。
・使用したバター中の乳脂は８３重量％であった。
・ＳＯＳ含有油脂は酵素エステル交換により得られた,チョコレート用油脂を使用した。SOSの含有量は６４．２重量％であった。
・エステル交換油Ａはパーム油、パーム核分別油等をランダムエステル交換した、融点３３℃のものを使用した。
・エステル交換油Ｂはパーム油、ナタネ油等をランダムエステル交換した、融点４６℃のものを使用した。
・発酵乳は、乳製品及び乳蛋白と植物油脂を乳酸醗酵し、殺菌したものを使用した。組成は水分：64.8重量%、蛋白質：11.9重量%、脂質：18.9重量%、灰分：2.6重量%、炭水化物：1.8重量%であった。
・ホエーパウダーは、チーズホエーを粉末化したものを使用した。組成は、水分4.0重量％、蛋白質26.5重量%、脂質2.5重量%、炭水化物48.5重量%、灰分18.5重量％であった。
・乳化剤はレシチン0.4重量％、シュガーエステル0.3重量％、脂肪酸モノグリセリド0.1重量%を使用した。これらは油脂として計算した。 Table 1 Composition of emulsified oil composition for roll-in

-In the table, the value of “blended amount in oil phase” indicates the ratio (% by weight) of fats and oils derived from each raw material, with the total amount of oil phases contained in the fat and oil composition as the denominator.
-The milk fat in the used butter was 83 weight%.
-SOS containing fat used the fat for chocolate obtained by enzyme transesterification. The SOS content was 64.2% by weight.
-The transesterification oil A used the thing of 33 degreeC of melting | fusing point which carried out transesterification of palm oil, palm kernel fractionation oil, etc. at random.
-The transesterified oil B used was one having a melting point of 46 ° C obtained by random transesterification of palm oil, rapeseed oil or the like.
-Fermented milk used what sterilized and sterilized dairy products, milk protein, and vegetable oil. The composition was water: 64.8% by weight, protein: 11.9% by weight, lipid: 18.9% by weight, ash: 2.6% by weight, carbohydrate: 1.8% by weight.
-Whey powder used what powdered cheese whey. The composition was 4.0% water, 26.5% protein, 2.5% lipid, 48.5% carbohydrate, 18.5% ash.
-As the emulsifier, lecithin 0.4% by weight, sugar ester 0.3% by weight, and fatty acid monoglyceride 0.1% by weight were used. These were calculated as fats and oils.

"Method for preparing emulsified oil composition for roll-in"
1. Oils and fats and emulsifiers that dissolve in the oils and fats were melted and mixed to form an oil phase. (Butter is put into the oil phase)
2. Water and components dissolved in water were mixed to form an aqueous phase.
3. While stirring at an oil phase of 55 to 70 ° C., the aqueous phase was charged and emulsified.
4). A sheet-like oil and fat composition for roll-in was obtained through a scraping-type rapid-quenching mixer “combinator”, a stop pipe, and a molding machine.
5. Stored in a refrigerator at 3-7 ° C. for 3-7 days.

○ Evaluation Examples 3-4 and Comparative Example 2 for enhancing milk flavor by baking croissants
Using the oil / fat composition obtained in “Preparation of oil / fat composition”, milk flavor enhancement by croissant baking was evaluated.
The croissant was baked by “Croissant preparation test method”. Furthermore, sensory evaluation of each croissant sample was performed by the “sensory evaluation method of croissant”.

"Croissant preparation test method"
1. The dough was prepared according to the following procedure with the formulation shown in Table 2.
Mixing time low 3 minutes, medium 3 minutes
Floor time 60 minutes Fermentation room temperature / humidity 28 ℃, 78%
Divided weight large divided retard temperature and time -8 ° C, 16 hours An oil and fat composition for roll-in of 50 parts by weight of powder was prepared for the dough.
3. I went three times on the sheeter three times.
4). 5. Expanded to a final fabric thickness of 4 mm, cut into a triangle with a base of 100 mm and a height of 200 mm 5. Molded croissant and took a proof. 38 ° C., 70% humidity, 70 minutes After proofing, eggs were applied and baked.
Baking temperature Upper heat 210 ° C, Lower heat 190 ° C 15 minutes

・濃縮乳タイプ乳製品は不二製油株式会社製「プロベスト５００」を使用した。
・ロールイン用油脂組成物は対粉５０％使用した。 Table 2 Mixed croissant dough

-“Probest 500” manufactured by Fuji Oil Co., Ltd. was used as the concentrated milk type dairy product.
-The oil and fat composition for roll-in used 50% of powder.

"Sensitive evaluation method for croissants"
A sensory evaluation was conducted by three panelists, and the final result was obtained through discussion.
The evaluation method was determined based on whether or not the milk flavor was enhanced with Comparative Example 2 as a control.
The control was 3 points, 4 points were slightly improved in milk flavor compared to the control, and 5 points were greatly improved.
A score of 4 or more was accepted.

The results and discussion results are summarized in Table 3.
Table 3 Summary of results

In Example 1, 5% by weight of fermented milk was blended into the oil / fat composition, which is only 3.3% by weight in the croissant dough. Further, in Example 2, 0.4% by weight of whey powder was blended, which is only 0.27% by weight in the croissant dough.
In any case, if it is a normal oil and fat composition, the amount is insufficient to improve the milky taste. However, in the present invention, the milky taste is greatly improved. This is presumed to be due to effects such as blending of liquid oil in the oil and fat composition.

According to the present invention, expression of milk flavor can be improved by a simple method, and the industrial significance is great.

Claims (6)

A plastic oil / fat composition containing liquid oil in an amount of 25 to 55% by weight and further containing one or more flavor ingredients selected from whey powder, yeast extract, fermented milk, skim milk powder, whole milk powder, concentrated milk and cheese A method for enhancing the milk flavor of food. The method for enhancing milk flavor according to claim 1, wherein the plastic fat composition contains 6 to 33% by weight of triglyceride (2-oleo, 1,3-distearin) represented by SOS in the oil phase. The plastic fat composition used for the milk flavor enhancement method of Claim 2. The plastic fat composition according to claim 3, comprising 0.2 to 3% by weight of whey powder. The plastic fat composition according to any one of claims 3 to 4, which is used for roll-in. A layered wheat flour expanded food product using the plastic fat composition according to any one of claims 3 to 5 and having enhanced milk flavor.