JP2015156855A - Water-in-oil type emulsified fat composition, margarines using the same and bakery product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsified fat composition capable of obtaining margarines having a rich butter taste, and having an excellent taste of baked remains of a bakery product; and to provide margarines using the same and a bakery product.SOLUTION: A water-in-oil type emulsified fat composition contains protein-concentrated whey containing a 25-30 mass% protein and 15-20 mass% ash, as much as 0.2-21 mass% with respect to the moisture.

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition and margarines and bakery products using the same.

  A water-in-oil emulsified fat composition such as margarine is widely used as a substitute for butter, such as spread, butter cream, confectionery / bread kneading, roll-in, cooking and the like.

  This water-in-oil emulsified oil and fat composition is superior in plasticity and emulsion stability compared to butter and is easy to handle, but inferior in flavor, so it can be added with flavoring ingredients such as flavors and flavoring agents, or milk. The flavor is improved by adding fat or the like.

  Patent Document 1 proposes a technique for improving flavor and melting in the mouth by containing milk protein such as skim milk powder and whey minerals in an aqueous phase. However, whey minerals are obtained by separating and purifying whey protein and lactose from whey, but since whey minerals have a taste, they are used in combination with milk proteins. It is difficult to obtain a rich taste.

  Patent Documents 2 and 3 propose a technique for improving the stability of a water-in-oil emulsified fat composition by adding whey protein having a small amount of ash.

  In Patent Document 2, in a spread with a fat content of 60% by mass or less and a small amount of oil, a relatively large amount of whey protein is heat-treated and gelled to reduce calcium, thereby reducing the aqueous phase of the emulsion while being low in fat. A technique for stabilizing and obtaining a stable spread has been proposed. The whey protein used in Patent Document 2 is called protein concentrated whey (WPC, WPI). WPC is obtained by removing lactose and minerals from whey by ultrafiltration. The amount is small. WPI is a protein in which only protein is adsorbed and separated from whey by an ion exchange membrane, contains almost no lactose and milk fat, has a relatively large amount of protein, and a small amount of ash.

  In Patent Document 3, by adding cheese whey protein or rennet whey protein, the emulsifier is replaced with these whey proteins, and the emulsified state of the water-in-oil emulsified oil / fat composition is stabilized even when no emulsifier is added. Techniques for achieving this have been proposed. In Patent Document 3, a low gelation type protein concentrated whey is used to stabilize the emulsified state, but this low gelling type protein concentrated whey is also lactose by ultrafiltration or ion exchange from the whey. And ash is removed.

  However, protein-enriched whey as used in Patent Documents 2 and 3 has a small amount of ash, and therefore cannot improve the flavor, particularly the rich butter flavor.

  In addition, in bakery products such as bread and confectionery, when a water-in-oil emulsified oil / fat composition is added to the dough, the flavor derived from the taste component in the water-in-oil emulsified oil / fat composition by heating in the baking step, etc. In many cases, bakery products with a good baked flavor could not be obtained.

  For example, Patent Document 4 proposes a technique of combining an oil-soluble component derived from butter and a water-soluble component derived from whey for the purpose of giving the bakery product a natural butter flavor. The water-soluble component derived from whey used here is the same as in Patent Documents 2 and 3, but the flavor of the unbaked residue is not sufficient.

JP 2009-195161 A JP 2007-509619 A JP 2010-11800 A JP 2010-4807 A

  The present invention has been made in view of the circumstances as described above, and a margarine having a rich butter flavor is obtained, and the baked product remaining flavor of the bakery product is also good. It is an object to provide margarines and bakery products using the same.

  In order to solve the above-mentioned problems, the water-in-oil emulsified oil / fat composition of the present invention has a protein-enriched whey containing 25 to 30% by mass of protein and 15 to 20% by mass of ash to 0.2% of water. It is characterized by containing ˜21 mass%.

  This water-in-oil emulsified oil / fat composition preferably contains 0.1 to 6.0% by mass of protein-enriched whey based on the total amount of the composition.

  This water-in-oil emulsified oil / fat composition contains coconut oil as the oil / fat, and the addition amount of coconut oil is preferably 5.0 to 25% by mass relative to the total amount of the composition.

  This water-in-oil emulsified oil / fat composition contains coconut oil and liquid oil as the oil / fat, and the mass ratio of coconut oil to liquid oil (coconut oil / liquid oil) is 0.5 to 2.5. preferable.

  This water-in-oil emulsified oil / fat composition preferably contains a powder material containing a taste oil in the aqueous phase.

  The margarines of the present invention are composed of the water-in-oil type emulsified fat composition described above.

  The bakery product of the present invention is obtained by baking the dough containing the margarine.

  According to the present invention, margarines having a rich butter flavor can be obtained, and the baked residue flavor of the bakery product is also good.

  The present invention is described in detail below.

  The water-in-oil emulsified oil / fat composition of the present invention is characterized by containing a protein-enriched whey containing 25-30% by mass of protein and 15-20% by mass of ash. By using this protein-enriched whey, margarines having a rich butter flavor can be obtained, and the baked residue flavor of the bakery product can be improved.

  This protein-enriched whey is made by pulverizing milk with lactic acid bacteria or removing almost all the water from whey lactose that has been made by adding enzymes or acids to milk, and is powdered. is there. For example, it can be produced by subjecting sweet whey and acid whey produced as by-products during cheese manufacture and acid casein manufacture to a lactose-free treatment. This protein-enriched whey (milk-free whey powder) has a large amount of ash because ultrafiltration and ion exchange are not performed for separation and concentration.

  The protein amount of the protein concentrated whey is 25 to 30% by mass, and the ash content is 15 to 20% by mass. When the amount of protein is larger than this, the amount of ash tends to decrease during separation and concentration, and a water-in-oil emulsified oil / fat composition with good flavor cannot be obtained. Moreover, since the dispersibility to water worsens, there exists a tendency for emulsion stability to also fall. If the amount of protein is less than this, the amount of protein is insufficient and a water-in-oil emulsified oil composition with a good flavor cannot be obtained. As described above, the water-in-oil emulsified oil / fat composition of the present invention is characterized by using low-protein and multi-ash protein concentrated whey.

  The composition of this protein-enriched whey is not limited to this, for example, protein 25-30% by mass, ash (including Na, K, Ca, etc.) 15-20% by mass, moisture 3% by mass or less, It is 3 mass% or less of lipid and 50-55 mass% of carbohydrates.

  The content of the protein concentrated whey in the water-in-oil type emulsified oil / fat composition of the present invention is preferably 0.2 to 21% by mass, more preferably 0.5 to 5.0% by mass with respect to moisture. Within this range, margarines having a rich butter flavor can be obtained, the baked residue flavor of the bakery product is good, and the production of a water-in-oil emulsified fat composition is easy. When the content of the protein-enriched whey is 0.2% by mass or more, a good flavor can be obtained, and when it is 21% by mass or less, the protein is less scorched during the production of the water-in-oil emulsified fat composition. Manufacture of a water-type emulsified fat composition becomes easy.

  In addition, the content of the protein-enriched whey in the water-in-oil emulsified oil / fat composition of the present invention is preferably 0.1 to 6.0% by mass with respect to the total amount of the water-in-oil emulsified oil / fat composition, and 0.4 to 5%. 0.0 mass% is more preferable. Within this range, margarines having a rich butter flavor can be obtained, and the baked residue flavor of the bakery product is also good. When the content of the protein-enriched whey is 0.1% by mass or more, a good flavor can be obtained, and when it is 6.0% by mass or less, it is possible to prevent the taste from being lowered and the flavor from being lowered.

  The water-in-oil emulsified oil / fat composition of the present invention preferably contains a powder material containing taste oil in the aqueous phase. By using the powder material containing this taste oil together with protein concentrated whey, in addition to having a good flavor as described above, the sustainability of the flavor of the water-in-oil emulsified fat composition is improved, The sustainability of the unbaked flavor of bakery products is also improved.

  The powder material containing the taste oil is not particularly limited as long as the taste oil is coated with the powdered base material, and can be used.

  Powdered base materials include milk protein, soybean protein, wheat protein, whole milk powder, skimmed milk powder, thickened polysaccharides such as wheat flour, starch, gelatin and pullulan, monosaccharides such as glucose, fructose, galactose and mannose, and lactose , Sugars such as disaccharides such as sucrose, maltose and trehalose, oligosaccharides and dextrins can be used.

  Examples of milk protein include acid casein, rennet casein, sodium caseinate, potassium casein, whey protein, milk peptides that are enzymatic degradation products thereof, milk protein concentrate, total milk protein, and the like.

  Examples of the starch include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, tapioca and the like, and carboxymethyl starch obtained by etherification treatment. And esterified phosphate starch, octenyl succinate starch, starch acetate, etherified hydroxypropyl starch, wet heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, and the like.

  Examples of dextrin include water candy, powder candy, maltodextrin, cyclodextrin, roasted dextrin, and branched cyclodextrin.

  The powdered substrate is preferably blended so that the ratio in the powder material is 10 to 95% by mass.

  By using a fat or oil-soluble taste component having a taste as a taste oil coated with a powdered base material, or by adding an oil-soluble taste component to a fat or oil that does not have a taste , Taste can be imparted.

  The fats and oils having taste are not particularly limited as long as they are edible fats and oils, milk fat, milk fat fraction soft part, sesame oil, beef tallow, lard, chicken oil, peanut oil, almond oil, lemon oil, lime oil, orange oil, Partially hydrogenated oils such as olive oil, animal and vegetable oils and fats, flavored vegetable oils such as salmon oil, yam oil, garlic oil, ginger oil, and butter oil with roasted odor by heating butter, etc. Is mentioned. Examples of the oil-soluble taste component include butter flavor, milk flavor, cream flavor, nut flavor, fruit flavor, and dairy enzyme degradation products.

  As the powder material containing the taste oil, powdered fats and oils coated with a powdered base material are preferable. This powdered fat is obtained by adding an oil phase to an aqueous phase containing a powdered base material, stirring with a homomixer, etc., and then homogenizing with a homogenizer, etc. to obtain an oil-in-water emulsion, and then dry powdered. be able to. As a method for dry-pulverizing the oil-in-water emulsion, a generally known spray drying method, vacuum freeze drying method, vacuum drying method, or the like can be used. The powdered fats and oils obtained by dry powdering are kneaded into the dough of the bakery product as the innermost phase of the double emulsified fats and oils composition to form a heat-stable oil-in-water emulsion after re-dissolution. By rolling in, the emulsification is hardly broken even after baking, and the sustainability of the flavor of the bakery product can be improved.

  The powdered fats and oils coated with the powdered base material are re-dissolved to become an oil-in-water emulsion (O1 / W), and have a structure in which the oil phase (O2) which is a continuous phase is dispersed as a dispersed phase. Since the oil phase (O1) of the innermost phase has taste, the sustainability of the flavor of the water-in-oil emulsified fat composition is improved, and the sustainability of the unbaked flavor of the bakery product is also improved. For example, when using fats and oils containing a lot of milk fat as fats and oils having a taste, the rich taste of natural milk fat gradually spreads with fine oil droplets, and a rich butter flavor is given with a small amount of milk fat, This flavor lasts.

  It is preferable to contain milk protein and / or starch octenyl succinate as a powdered base material used for powdered fats and oils. If milk protein and / or starch octenyl succinate is contained, no emulsifiers that may adversely affect the flavor of bakery products are used, or even if the amount of emulsifier used is small, the oil-in-water type is stable after re-dissolution. Since an emulsion (O1 / W) can be obtained, it is suitable in that the flavor is further improved. Moreover, since the stability of double emulsification is also improved, it is preferable in that the flavor sustainability of the bakery product is further improved.

  Examples of a method for re-dissolving powdered oil and fat to obtain an oil-in-water emulsion (O1 / W) include a method of adding powdered oil and fat to water and stirring with a propeller.

  The median diameter of the oil-and-fat particles of the oil-in-water emulsion (O1 / W) in which the powdered fats and oils are redissolved is preferably 0.3 to 2 μm and dispersed in the outermost oil phase (O2). When the median diameter is within this range, the stability of double emulsification is improved, so that the flavor of the bakery product and the sustainability of the flavor are further improved.

  The content of the powder material containing the taste oil in the water-in-oil emulsified oil / fat composition of the present invention is preferably 1 to 50% by mass with respect to moisture in consideration of the sustainability of the flavor. Moreover, when the point which suppresses the viscosity raise of a water phase part is considered, 1-30 mass% is more preferable, and 1-20 mass% is still more preferable. And the ratio (powder material containing a taste oil: protein concentrated whey) with said protein concentrated whey is preferably from 0.01 to 50 in mass ratio. In consideration of improvement in workability and cost reduction, 1: 0.02 to 50 is more preferable, and 1: 0.04 to 25 is even more preferable.

  The water content in the water-in-oil emulsified oil / fat composition of the present invention is not particularly limited, but is preferably 5 to 45 mass% with respect to the total amount of the composition.

  The oil and fat used in the water-in-oil emulsified oil and fat composition of the present invention is suitable for food, such as liquid, solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils of animal and vegetable oils, fractionated liquid oils and solid fats, etc. If it is a thing, it will not specifically limit. 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 and milk fat, and oils and fats that have been subjected to physical or chemical treatment such as hardened oil or transesterified oil of these fats or oils can be used, or these fats and oils can be separated. Examples thereof include liquid oils and solid fats obtained, and these may be used alone or in combination of two or more.

  Among these, it contains coconut oil as fats and oils, and it is preferable that the addition amount of coconut oil is 5.0-25 mass% with respect to the composition whole quantity, and it is more preferable that it is 10-25 mass%. When coconut oil is used in an addition amount within this range, the egg-holding property is good. Because of its good egg-holding properties, a water-in-oil emulsified oil / fat composition of the present invention and whole egg, egg white or egg yolk are whipped together with powdered sugar or liquid sugar to obtain a butter-flavored cream without separation. It is preferably used for kneading because it can be suitably used for various applications such as cookies and butter cake. If the added amount of coconut oil is 5.0% by mass or more, the egg-holding property is improved, and if the added amount of coconut oil is 25% by mass or less, the texture of the water-in-oil emulsified oil / fat composition becomes sticky. This can be suppressed.

  The coconut oil used in the water-in-oil emulsified oil / fat composition of the present invention is not particularly limited as long as the lauric acid content is 40% by mass or more. Hardened oil or transesterified oil processed from can be used, for example, those having an iodine value of 10 or less can be used, but those having an iodine value of 1 or less are preferred.

  Moreover, it is preferable that palm oil and liquid oil are contained as fats and oils, and mass ratio (coconut oil / liquid oil) of palm oil and liquid oil is 0.5-2.5. When palm oil and liquid oil are used in this mass ratio range, creaming properties at low temperatures are improved. For example, when the water-in-oil emulsified oil / fat composition of the present invention containing coconut oil and liquid oil in this mass ratio is mixed with sugar in the sugar batter method, the creaming property at low temperature (18 ° C.) Compared with conventional oil and fat compositions. Since it is easy to handle from a low temperature, a butter-flavored cream can be easily obtained and can be suitably used for various applications such as cookies and butter cakes. When the mass ratio of coconut oil to liquid oil is 0.5 or more, the creaming property at low temperature is improved, and when this mass ratio is 2.5 or less, the shape retention of the water-in-oil emulsified fat composition is lowered. Can be suppressed. Liquid oils are oils and fats that are fluid at 5 ° C., and include liquid oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, sesame oil, and olive oil, and fractionated soft oils of animal and vegetable oils. You may use individually and may use 2 or more types together.

  Although the content of fats and oils in the water-in-oil emulsified fat and oil composition of the present invention is not particularly limited, it is preferably 55 to 95% by mass with respect to the total amount of the composition.

  The water-in-oil emulsified oil / fat composition of the present invention preferably contains transesterified oil as the oil / fat in addition to the oil / fat when quenched and plasticized. Among the transesterified oils, transesterified oils of lauric fats and palm fats are preferable, and transesterified oils of lauric fats and oils 5% by mass to less than 30% by mass and palm fats and oils more than 70% by mass and 95% by mass or less. Are more preferable, and those obtained by transesterifying 10 to 28% by mass of lauric oil and fat and 72 to 90% by mass of palm oil and fat are more preferable. The iodine value of the transesterified oil is preferably 20 to 45 and more preferably 20 to 40 in that a water-in-oil emulsified oil / fat composition having plasticity in a wide temperature range from low temperature to high temperature can be obtained. Furthermore, the water-in-oil emulsified fat composition of the present invention obtained by using the above-described transesterified oil having an iodine value within these ranges as a raw material has extremely good compatibility with other fats and oils, so that it can be stored for a long time. Even so, it is possible to obtain a water-in-oil emulsified oil / fat composition excellent in stability such as exudation of oil and fat and change in hardness. 5-50 mass% is preferable with respect to the composition whole quantity, and, as for content of the said transesterified oil, 5-30 mass% is more preferable. When the transesterified oil of lauric oil and palm oil is used in an amount within this range, the water-in-oil emulsified oil composition is well melted.

  The lauric fat that is the raw material of the transesterified oil is a fat having a lauric acid content of 30% by mass or more in all the constituent fatty acids, such as palm kernel oil, coconut oil, fractionated oils thereof, and hardened oils. These may be used, and these may be used alone or in combination of two or more. Palm-based fats and oils that are raw materials for the transesterified oil are fats and oils having a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more, such as palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more.

  The water-in-oil emulsified oil / fat composition of the present invention preferably contains a milk fat fraction soft part as the oil / fat, not only improving the spread of the flavor of the bakery product but also making it difficult to change the hardness over time. Is done. In particular, when the water-in-oil emulsified oil / fat composition is for roll-in, the extensibility of the dough at low temperature is also improved.

The milk fat fraction soft part preferably has a solid fat content (SFC) at 10 ° C. of 20% or less, more preferably 10% or less. Moreover, it is preferable that melting | fusing point is 25 degrees C or less, More preferably, it is 20 degrees C or less, More preferably, it is 15 degrees C or less.
Here, the solid fat content is changed by changing the temperature condition of “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemical Society) (0 ° C. ±± (Excluding the operation of holding at 26 ° C. ± 0.2 ° C. for 30 minutes after holding at 2 ° C. for 30 minutes, and then holding at 0 ° C. ± 2 ° C. for 30 minutes). Melting | fusing point is measured by "2.2.9-2013 melting | fusing point (rising melting | fusing point)" of a reference | standard fats and oils analysis test method (Japan Oil Chemical Society).

  In the water-in-oil type emulsified oil / fat composition of the present invention, in addition to the above components, other components can be blended within the range not impairing the effects of the present invention. Such other components include emulsifiers, emulsion stabilizers, acidulants, seasonings, colorants, pastes, antioxidants, preservatives, flavors, fortifiers, spice extracts, enzymes, margarines, etc. Food materials and food additives that are usually added to the above are mentioned. In addition, to the water-in-oil emulsified oil and fat composition of the present invention, an emulsifier such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester can be added. In consideration, it is preferable not to add an emulsifier.

  The water-in-oil emulsified fat composition of the present invention can be produced by the following procedure.

  First, an aqueous phase containing the protein-enriched whey is prepared. Moreover, when mix | blending the powder raw material containing the said taste oil with a water-in-oil type emulsified fat composition, this is added to a water phase.

  Moreover, the oil phase containing edible fats and oils is prepared. It is desirable that these water phase and oil phase are heated to 50 ° C. to 90 ° C., preferably 65 ° C. to 85 ° C., and the added components are completely dissolved. These aqueous phase and oil phase are mixed and emulsified under heating. For example, emulsification is carried out while slowly adding a heated aqueous phase to a heated oil phase. Thereafter, if necessary, other additive components such as flavor may be added.

  Thereafter, the heated emulsion is quenched and kneaded with a cooling mixer such as a combinator, perfector, botator, nexus, etc., and plasticized to obtain the water-in-oil emulsion oil composition of the present invention as a plastic oil composition. Can do. Furthermore, you may age a plastic fat composition at 15-35 degreeC as needed.

  The water-in-oil emulsified oil / fat composition of the present invention has a rich buttery flavor and is suitable for margarines such as margarine and fat spread. In the present invention, margarine is a water-in-oil emulsified oil / fat composition containing 80% by mass or more of fats and oils, and fat spread is containing less than 80% by mass of fats and oils.

  Moreover, a bakery product is manufactured by producing dough using the water-in-oil emulsified oil / fat composition of the present invention as a raw material and firing the dough. This bakery product has a good unbaked flavor.

  The water-in-oil emulsified oil / fat composition of the present invention can be used by kneading into a dough of a bakery product as a plastic oil / fat composition for kneading, whereby a bakery product such as bread or confectionery can be obtained. In addition, a bakery product such as Danish or croissant can be obtained by folding into a dough as a roll-in plastic fat composition and forming a thin layer of the dough and the plastic fat composition into multiple layers.

  The dough is mainly composed of flour, and the flour is not particularly limited as long as it is usually blended with the dough of the bakery product. For example, wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour Corn flour, rye flour, buckwheat flour, soybean flour and the like.

  In addition to the flour and the water-in-oil emulsified fat composition, the dough can be blended without particular limitation as long as it is usually used for dough for bakery products. Moreover, these compounding quantities can also be made into an appropriate quantity without a restriction | limiting in particular considering the range mix | blended with the dough of bakery products normally. Specifically, water, sugar, sugar alcohol, egg, processed egg product, starch, salt, emulsifier, emulsifying foaming agent (emulsified fat), cheese, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, Milk, concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinako, Examples include tofu, soy milk, soy protein, swelling agents, plastic fats and oils, sweeteners, seasonings, spices, coloring agents, and fragrances.

  The bakery product is not particularly limited as long as it is cooked using flour as a raw material. For example, bread such as bread, table roll, confectionery bread, cooking bread, French bread, live red, stolen, panettone, Examples include pastries such as kuguroff, brioche and donuts, pastries such as Danish, croissants and pie, butter cakes, pound cakes, sponge cakes, cakes such as donuts, busses, hot cakes and waffles, biscuits and cookies.

  The amount of the water-in-oil emulsified oil / fat composition of the present invention in the dough may be the same as the normal amount of fats and oils such as butter, margarine and shortening used in various bakery products.

  In the case of pastries such as breads, table rolls, sweet breads, and pastries such as Danish and croissants, the amount is preferably 1 to 100 parts by mass with respect to 100 parts by mass of flour in the bakery product.

  In the case of donuts such as yeast donuts and cake donuts, 1 to 20 parts by mass is preferable with respect to 100 parts by mass of flour in the bakery product.

  In the case of confectionery such as cookies and biscuits, the amount is preferably 10 to 100 parts by mass with respect to 100 parts by mass of flour in the bakery food.

  In the case of sponge cake, 10-50 mass parts is preferable with respect to 100 mass parts of flour in bakery food. In the case of a butter cake or a pound cake, the amount is preferably 50 to 120 parts by mass with respect to 100 parts by mass of flour in the bakery product.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity shown to Table 1-Table 3, Table 5, and Table 6 shows the mass%, and the compounding quantity shown in Table 4 shows a mass part.

  In the examples of Tables 1, 2 and 5, and the comparative examples of Tables 3 and 6, the protein-enriched whey A was 26% protein by mass, the protein-enriched whey having 17% by mass of ash, and the protein-enriched whey B was protein 81 A protein-enriched whey having a mass% and an ash content of 3% by mass was used.

  As the coconut oil, extremely hardened oil (iodine value 0.4) was used.

  As the milk fat fraction soft part, one having a solid fat content of 0% at a melting point of 10 ° C. and 10 ° C. was used.

  As the taste material A, butter enzymatic decomposition powder was used. This butter enzyme-decomposed powder is a powder material containing a butter enzyme-decomposed product as a taste oil and coated with maltodextrin.

  As the taste material B, high milk fat powder fat was used. This high milk fat powder fat is a powder material containing a large amount of milk fat as a taste oil, coated with sodium caseinate and dextrin, and having a median diameter of 1 μm after re-dissolution.

  As the taste material C, powdered fats and oils were used. This powdered fat is a powder material containing palm oil to which butter flavor is added as a taste oil, coated with starch octenyl succinate, and having a median diameter of 1 μm after re-dissolution.

  As the taste material D, a powder flavor was used. This powder flavor is a powder material containing butter flavor as a taste oil and coated with dextrin.

  As the taste material E, high milk cream cheese was used. This high milk fat cream cheese is a dairy product containing a large amount of milk fat as a taste oil.

(Manufacture of transesterified oil)
Transesterified oil 1
Palm kernel extremely hardened oil 20% by mass, palm oil 55% by mass, palm oil extremely hardened oil 25% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, water washing, dehydration, and decolorization were performed to obtain transesterification oil 1. The iodine value of the transesterified oil 1 was 30.

Transesterified oil 2
Sodium methylate was added as a catalyst to palm olein (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain transesterification oil 2.

(Production of water-in-oil emulsified oil / fat composition)
The water-in-oil type emulsified oil / fat compositions blended in the examples of Tables 1 and 2 and the comparative examples of Table 3 were prepared according to the following procedure.
1) A protein-enriched whey, a taste material, and whey minerals were appropriately added to water, and heated to 80 ° C. to dissolve to obtain an aqueous phase.
2) Fats and oils were heated to 70 ° C. to dissolve and mixed to obtain an oil phase.
3) After emulsifying while slowly adding the aqueous phase to the oil phase, an oil-soluble flavor was added.
4) The emulsion was kneaded by quenching to obtain a water-in-oil emulsified fat composition having plasticity.
5) The obtained water-in-oil emulsified fat composition was stored at 5 ° C.

(Manufacture of cookies)
Mix the dough with 100 parts by weight of flour, 40 parts by weight of white sucrose, 15 parts by weight of eggs, and 60 parts by weight of the water-in-oil emulsified oil composition obtained in the examples or comparative examples to prepare a dough. After molding, the dough was once rested in the refrigerator. The dough was cut into 10 mm thicknesses, placed on an iron plate, and baked at 170 ° C. for 15 minutes to obtain cookies. The obtained cookie was allowed to stand for 30 minutes to obtain a rough heat, then sealed in a plastic bag, stored at 25 ° C. for 1 week, and then subjected to the following flavor evaluation.

The following evaluation was performed about the water-in-oil type emulsified oil-fat composition and cookie obtained by the Example and the comparative example.
[Flavor of water-in-oil emulsified oil / fat composition]
The water-in-oil emulsified oil / fat composition was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 evaluated as good ○: 10 to 15 out of 20 evaluated as good △: 5 through 9 out of 20 evaluated as good ×: 4 or less out of 20 Rated as good

[Mouth melt of water-in-oil emulsified oil and fat composition]
The water-in-oil emulsified oil / fat composition was tasted by 20 panelists, and the meltability was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 evaluated as good ○: 10 to 15 out of 20 evaluated as good △: 5 through 9 out of 20 evaluated as good ×: 4 or less out of 20 Rated as good

[Flavor of bakery products]
The said cookie produced using the water-in-oil type emulsified fat composition was tasted by 20 panels, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 evaluated as good ○: 10 to 15 out of 20 evaluated as good △: 5 through 9 out of 20 evaluated as good ×: 4 or less out of 20 Rated as good

[Sustainability of bakery flavor]
The above-mentioned cookie produced using a water-in-oil emulsified oil / fat composition was sampled by 20 panelists, and the flavor duration after swallowing was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated as 20 seconds or more ○: 10 to 15 out of 20 people evaluated as 20 or more △: 5 to 9 out of 20 people evaluated as 20 or more ×: 4 or less out of 20 people evaluated it as 20 seconds or more

[Incubation]
300 g of water-in-oil emulsified oil / fat composition and 300 g of sugar were combined and whipped to a specific gravity of about 0.75 using a tabletop mixer (kitchen aid), and then whole eggs were added in small portions and whipped.
The total egg mass that could be mixed without separation was expressed as a ratio to the amount of the water-in-oil emulsified oil / fat composition, and the amount of incubation was evaluated according to the following criteria.
Evaluation criteria ◎: 100% or more ○: 90% or more and less than 100% △: 75% or more and less than 90% ×: less than 75%

[Creaming properties at low temperatures]
500 g of water-in-oil emulsified oil / fat composition was whipped using a tabletop mixer (kitchen aid) at a temperature of 18 ° C., and water-in-oil emulsified oil / fat composition 9 minutes, 12 minutes and 15 minutes after the start. The specific gravity was measured and evaluated according to the following criteria.
Evaluation criteria ◎: Specific gravity 0.3 or less in 9 minutes ○: Specific gravity 0.3 or less in 12 minutes △: Specific gravity 0.3 or less in 15 minutes ×: Specific gravity in excess of 0.3 in 15 minutes

[Protein burnt]
In the manufacturing process of the water-in-oil type emulsified oil / fat composition, clogging of the strainer was visually confirmed, and the burning of the protein was evaluated according to the following criteria.
Evaluation criteria ○: There is no clogging △: There is a little clogging ×: There is considerable clogging

[Stability of double emulsification]
Implementation having a structure in which oil-in-water emulsions (O1 / W) in which taste materials A to E are redissolved in an aqueous phase are dispersed as a dispersed phase in the oil phase (O2) of Table 2 as a continuous phase. The double emulsified oil / fat compositions of Examples 10-12 and 14-18 were heated in a 75 ° C. hot water bath to separate them into an oil phase and an oil-in-water emulsion phase, and the mass of the separated upper oil phase And the difference between the mass and the blended mass of the fat used in the outermost phase (O2) is the amount of oil lipid (ΔO1) generated by destroying the oil-in-water emulsion (O1 / W), and ΔO1 The percentage of the value divided by the blending mass of the oil phase (O1) was determined as the rate of change in the amount of oil phase (O1), and evaluated according to the following criteria.
Evaluation criteria Best: Change rate is less than 20% Good: Change rate is 20% or more and less than 35% Normal: Change rate is 35% or more and less than 80% Poor: Change rate is 80% or more

  The evaluation results are shown in Tables 1 to 3.

  From Tables 1 and 2, a water-in-oil emulsion composition containing 0.2 to 21% by mass of protein-enriched whey containing 25 to 30% by mass of protein and 15 to 20% by mass of ash is used. In Examples 1 to 18, the rich butter flavor was good, and the baked residue flavor of the bakery product was also good.

  Examples 5-12 which contain coconut oil as fats and the addition amount of coconut oil is 5.0-25 mass% with respect to the composition whole quantity further had good egg-holding property.

  Examples 8-12 which contain coconut oil and liquid oil as fats and oils, and mass ratio (coconut oil / liquid oil) of coconut oil and liquid oil are 0.5-2.5, creaming property in further low temperature Was good.

  In Examples 10 to 12, 14, 15, 17, and 18 containing powder materials (tasting materials A to D) containing a taste oil in the aqueous phase, the sustainability of the flavor was further good. Those containing powdered fats and oils (flavoring materials B and C) coated with milk protein and starch octenyl succinate had particularly good flavor sustainability.

  From Table 3, Comparative Examples 1 to 3 did not contain protein-enriched whey or the amount was not appropriate, resulting in poor flavor, or protein burning in the production process of a water-in-oil emulsified fat composition. As a result, the strainer was clogged, making it difficult to manufacture.

  In Comparative Example 4, a protein-enriched whey with a large amount of protein and a small amount of ash was used, but no improvement in flavor was observed. In Comparative Example 5, whey mineral was further used in combination, but since the whey mineral had an egg taste, the flavor was not improved.

(Production of water-in-oil emulsified oil / fat composition for roll-in)
A water-in-oil emulsified oil / fat composition having the composition of the examples in Table 5 and the comparative example in Table 6 was prepared according to the following procedure.
1) A protein-enriched whey, a taste material, and whey minerals were appropriately added to water, and heated to 80 ° C. to dissolve to obtain an aqueous phase.
2) Fats and oils were heated to 70 ° C. to dissolve and mixed to obtain an oil phase.
3) After emulsifying while slowly adding the aqueous phase to the oil phase, an oil-soluble flavor was added.
4) After the emulsion was kneaded by rapid cooling, it was molded into a sheet, and a water-in-oil type emulsified oil / fat composition for roll-in having plasticity was obtained.
5) The obtained water-in-oil emulsified fat composition was stored at 5 ° C.

(Manufacture of croissants)
1) The dough materials shown in Table 4 other than the water-in-oil type oil and fat composition for roll-in were mixed with a mixer so that the kneading temperature was 24 ° C.
2) The kneaded dough was fermented at a humidity of 75% and a temperature of 27 ° C. for 20 minutes, and then cooled at 0 ° C. overnight.
3) The dough after cooling was appropriately stretched using a reverse sheeter or the like, and wrapped in a water-in-oil type oil and fat composition for roll-in adjusted to 15 ° C.
4) The dough was further extended and folded in three, and then cooled until the dough temperature was 10 ° C or lower.
5) The dough after cooling was extended and folded in three, and cooled until the dough temperature was around 0 ° C.
6) The cooled dough was extended to a thickness of about 3 mm, cut appropriately, and croissant was molded.
7) After the final fermentation at a humidity of 75% and a temperature of 35 ° C., the mixture was baked at 200 ° C. for 14 minutes to obtain a croissant.

  The following evaluation was performed about the water-in-oil type emulsified oil-fat composition and croissant obtained by the Example and the comparative example.

[Flavor of water-in-oil emulsified oil / fat composition]
The water-in-oil emulsified oil / fat composition was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 evaluated as good ○: 10 to 15 out of 20 evaluated as good △: 5 through 9 out of 20 evaluated as good ×: 4 or less out of 20 Rated as good

[Flavor of bakery products]
The croissant produced by the above method using a water-in-oil emulsified oil / fat composition was tasted by 20 panelists, and the flavor was evaluated according to the following criteria.
Evaluation Criteria ◎: 16 or more out of 20 evaluated as good ○: 10 to 15 out of 20 evaluated as good △: 5 through 9 out of 20 evaluated as good ×: 4 or less out of 20 Rated as good

[Sustainability of bakery flavor]
The above-mentioned croissant produced using a water-in-oil emulsified oil / fat composition was sampled by 20 panelists, and the flavor duration after swallowing was evaluated according to the following criteria.
Evaluation criteria ◎: 16 or more out of 20 people evaluated as 20 seconds or more ○: 10 to 15 out of 20 people evaluated as 20 or more △: 5 to 9 out of 20 people evaluated as 20 or more ×: 4 or less out of 20 people evaluated it as 20 seconds or more

[Protein burnt]
In the production process of the water-in-oil type emulsified oil / fat composition, clogging of the strainer was visually confirmed, and the burning of the protein was evaluated according to the following criteria.
Evaluation criteria ○: There is no clogging △: There is a little clogging ×: There is considerable clogging

[Stability of double emulsification]
Implementation having a structure in which an oil-in-water emulsion (O1 / W) obtained by re-dissolving taste materials A to D in an aqueous phase is dispersed as a dispersed phase in the oil phase (O2) of Table 5 which is a continuous phase. The double emulsified oil / fat compositions of Examples 22 to 24 and 27 to 29 were heated in a 75 ° C. hot water bath to separate them into an oil phase and an oil-in-water emulsion phase, and the mass of the separated upper oil phase And the difference between the mass and the blended mass of the fat used in the outermost phase (O2) is the amount of oil lipid (ΔO1) generated by destroying the oil-in-water emulsion (O1 / W), and ΔO1 The percentage of the value divided by the blending mass of the oil phase (O1) was determined as the rate of change in the amount of oil phase (O1), and evaluated according to the following criteria.
Evaluation criteria Best: Change rate is less than 20% Good: Change rate is 20% or more and less than 35% Normal: Change rate is 35% or more and less than 80% Poor: Change rate is 80% or more

  The evaluation results are shown in Tables 5 and 6.

  From Table 5, the Example using the water-in-oil type emulsification composition which contains 0.2-21 mass% of protein concentration whey containing 25-30 mass% of protein and 15-20 mass% of ash with respect to a water | moisture content Nos. 19 to 29 had a rich buttery flavor, and the flavor of the baked product after baking was also good.

Examples 22-24 and 27-29 which contain the powder raw material (tasting raw material AD) containing taste oil in the water phase further had favorable flavor sustainability. Those containing powdered fats and oils (flavoring materials B and C) coated with milk protein and starch octenyl succinate had particularly good flavor sustainability.
From Table 6, Comparative Examples 6-8 did not blend protein concentrated whey, or the blending amount was not appropriate, so the flavor deteriorated, or the protein burned in the production process of the water-in-oil emulsified fat composition. As a result, the strainer was clogged, making it difficult to manufacture.

  In Comparative Example 9, a protein-enriched whey having a high protein content and a low ash content was used, but no improvement in flavor was observed. In Comparative Example 10, whey mineral was further used in combination, but since the whey mineral had an egg taste, no improvement in flavor was observed.

Claims (7)

  A water-in-oil emulsified oil / fat composition containing 0.2 to 21% by mass of protein-enriched whey containing 25 to 30% by mass of protein and 15 to 20% by mass of ash.   The water-in-oil emulsified oil / fat composition according to claim 1, comprising 0.1 to 6.0% by mass of protein-enriched whey based on the total amount of the composition.   The water-in-oil emulsified oil / fat composition according to claim 1 or 2, wherein the oil / fat contains coconut oil, and the addition amount of the coconut oil is 5.0 to 25% by mass relative to the total amount of the composition.   The oil according to any one of claims 1 to 3, comprising coconut oil and liquid oil as fats and oil, wherein a mass ratio of coconut oil to liquid oil (coconut oil / liquid oil) is 0.5 to 2.5. Water-type emulsified oil / fat composition.   The water-in-oil emulsified oil / fat composition according to any one of claims 1 to 4, wherein the aqueous phase contains a powder material containing a taste oil.   The margarine which consists of a water-in-oil type emulsified oil-fat composition in any one of Claim 1 to 5.   A bakery product obtained by baking the dough containing the margarine according to claim 6.