JP2015181368A - Water-in-oil type emulsified plastic fat composition for spread, having fermented butter flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an inexpensive water-in-oil type emulsified plastic fat composition for spread, having a natural fermented butter flavor; and a production method thereof.SOLUTION: The water-in-oil type emulsified plastic fat composition for spread, having a natural fermented butter flavor, is produced so as to have a fat content of 50 to 95 wt.% and a fermented butter content of 9 wt.% or less, in the entire water-in-oil type emulsified plastic fat composition, and to include 100 to 350 ppm of lactones, 200 to 500 ppm of free fatty acids, and 6 to 50 ppm of ketones.

Description

  The present invention relates to a plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor and a method for producing the same.

  In Japan, fresh butter is common, but in Europe, fermented butter that is churn after fermenting the cream is common, and has a unique flavor compared to fresh butter. Traditionally, this unique flavor has been considered unsuitable for raw food in the Japanese market, but with changes in eating habits, the chances of eating Western fermented dairy products (cheese, yogurt) have increased, and Taste has also changed. Recently, many products appealing for fermented butter have appeared, but there is a problem that they are very expensive because they may be subject to high tariffs when imported into Japan. Therefore, for example, a water-in-oil emulsified oil and fat composition containing 10 to 90% by weight of fermented butter having a pH of 4 to 5 produced by fermentation using lactic acid bacteria and adjusting the pH of the aqueous phase to 3 to 6 (Patent Document 1) ) Is disclosed, but it is necessary to use a large amount of very expensive fermented butter in order to impart the flavor of fermented butter, which is expensive and stable because the pH of the aqueous phase is low There is a problem that production becomes difficult.

Japanese Patent Laid-Open No. 11-276069

  An object of the present invention is to provide an inexpensive water-in-oil type oil-in-water emulsified oil composition for spread having a natural fermented butter flavor and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors have determined that lactones, free fatty acids and ketones are contained in the entire plastic oil-in-water emulsified oil and fat composition, even if it does not contain any fermentation butter. It was found that an inexpensive water-in-oil plastic oil-in-water emulsified oil composition for spread having a natural fermented butter flavor can be obtained by containing a specific amount of each, and the present invention has been completed.

  That is, the first aspect of the present invention is that the content of oil and fat is 50 to 95% by weight and the content of fermentation butter is 9% by weight or less in the entire plastic water-in-oil emulsified oil and fat composition. The present invention relates to a plastic water-in-oil emulsified oil / fat composition for a spread having a fermentation butter flavor containing ˜350 ppm, free fatty acids 200 to 500 ppm, and ketones 6 to 50 ppm. In a preferred embodiment, the total content of δ-hexalactone, δ-decalactone, δ-dodecalactone and δ-tetradecalactone is 80 to 100% by weight and γ-lactones are 20% by weight in the total lactones. It is related with the plastic water-in-oil type emulsified oil-fat composition for spreads described above, which is not more than%. More preferably, the total content of butyric acid, caproic acid, caprylic acid, capric acid, palmitic acid and oleic acid in the total free fatty acids is 70 to 80% by weight and the number of free fatty acids / carbon number is 10 or less. The above-mentioned water-in-oil plastic oil-in-water emulsified oil / fat composition for spreads, wherein 16 or more free fatty acids are in a weight ratio of 1 to 3, more preferably, the total content of diacetyl and acetoin is 40 to 70% in the whole ketones. %, And the weight ratio of diacetyl / acetoin is 0.03 to 0.07. The plastic water-in-oil emulsified oil / fat composition for spreads described above, particularly preferably, the plastic water-in-oil emulsified oil / fat composition as a whole. A plastic water-in-oil emulsified oil / fat composition for spread as described in the above, characterized in that it contains 0.1 to 8% by weight of milk fat, most preferably a plastic water-in-oil milk In the above-mentioned plastic oil for spread, characterized in that it contains 0.1 to 3% by weight (anhydrous basis) of milk raw material having a protein reduction value of 6 or less per gram of protein excluding fermentation butter in the entire fat composition. Water-type emulsified oil / fat composition for spreads as described above, characterized in that it contains 0.05 to 0.8% by weight of a lactic acid fermented product of whey ultrafiltrate. Related to things.

  The second of the present invention is the above-mentioned free fatty acids 200-500 ppm, the above description, in the oil phase part prepared by adding 100-350 ppm of the above-mentioned lactone in the entire water-in-oil plastic oil composition. Dairy raw materials 0.1 to 3% by weight (excluding fermented butter), whey ultrafiltrate 0.05- The present invention relates to a method for producing a plastic water-in-oil emulsified oil / fat composition for a spread having a fermented butter flavor obtained by mixing and emulsifying an aqueous phase part containing 0.8% by weight, followed by kneading and cooling.

  According to the present invention, an inexpensive water-in-oil plastic oil emulsified oil composition for spread having a natural fermented butter flavor and a method for producing the same can be provided.

  Hereinafter, the present invention will be described in more detail. The plastic water-in-oil type emulsified oil / fat composition for spread having a fermented butter flavor of the present invention contains only a specific amount or less of fermentation butter in the entire plastic water-in-water type emulsified oil / fat composition, lactones, free fatty acids, And a specific amount of ketones. Preferably, it is further characterized by containing a specific amount of milk fat, milk raw material, and a lactic acid fermented product of whey ultrafiltrate. The plastic water-in-oil emulsified oil / fat composition expresses in a well-balanced manner a flavor that is felt at the top of fermentation butter, a milk flavor that is unique to fermentation butter that is felt in the middle, and a milk flavor that is unique to fermentation butter that is felt in the last. And has a natural fermented butter flavor.

  The fermented butter used in the plastic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, and is produced by kneading fermented butter produced by fermenting fresh cream with lactic acid bacteria or lactic acid bacteria metabolites prepared in advance into butter. Fermented butter produced by the latter method is preferred in terms of cost and supply amount.

  Regarding the content of the fermentation butter, the higher the content, the better from the aspect of flavor, but the lower the content, the more preferable from the aspect of cost. Therefore, considering the quality and cost of the flavor, as well as the balance of health, the content is preferably 0 to 9% by weight, preferably 0.5% to 9% by weight in the entire plastic water-in-oil emulsified fat composition. 7 wt% is more preferable, and 0.5 wt% to 3 wt% is still more preferable. If it exceeds 9% by weight, the cost may become too high or it may be difficult to stably supply.

  The plastic water-in-oil type emulsified oil / fat composition of the present invention preferably contains milk fat. The milk fat refers to fat derived from milk, butter, butter oil, raw milk, milk, special milk, concentrated milk, cream, fermented cream, sweetened condensed milk, unsweetened condensed milk, cheese, butter milk, and these acids, enzymes Heat-treated, fractionated, powdered, etc. can be exemplified, and at least one selected from these groups is used as the source, butter, butter oil or lactic acid fermentation of milk raw materials More preferably, the product or enzyme-treated product is used as the supply source.

  The content of the milk fat is preferably 0.1 to 8% by weight, and more preferably 0.1 to 5% by weight, based on the entire water-in-oil plastic emulsion composition. If the amount is less than 0.1% by weight, a sufficient milk flavor unique to fermentation butter may not be obtained. If the amount is more than 8% by weight, the cost may be too high or stable supply may be difficult.

  In the whole plastic water-in-oil emulsified oil / fat composition of the present invention, the oil / fat is preferably contained in an amount of 50 to 95% by weight, more preferably 60 to 95% by weight. If it is less than 50% by weight, it may be difficult to produce stably, and if it is more than 95% by weight, it may be difficult to contain sufficient flavor components in the aqueous phase, and the flavor may be insufficient. As fats and oils, in addition to the milk fat, flaxseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, Sesame oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, cocoa butter, shea butter, coconut butter, etc. Fats, chicken oil, egg yolk oil, sheep oil and other animal fats and the like can be mentioned, and those fats and oils that have been transesterified, hardened, fractionated, etc. can be mentioned, at least selected from these groups One type can be used.

  The lactones in the present invention are heterocyclic compounds having two or more carbon atoms and one oxygen atom, and have a structure in which a carbonyl group is substituted on a carbon atom adjacent to the oxygen atom forming the ring. Specifically, γ-lactone, δ-hexalactone, δ-octalactone, γ-nonalactone, δ-decalactone, γ-decalactone, δ-undecalactone, γ-undecalactone, δ-dodecalactone, γ -Dodecalactone, (delta) -tetradecalactone, (delta) -hexadecalactone, etc. can be illustrated and contains at least 1 type.

  The lactone is preferably contained in an amount of 100 to 350 ppm in the entire plastic oil-in-water emulsified oil / fat composition, more preferably 200 to 320 ppm, and still more preferably 250 to 300 ppm. If it is less than 100 ppm, the flavor may be weak and a sufficient milk flavor unique to fermented butter may not be obtained. If it is more than 350 ppm, the flavor may be too strong and may not be suitable for raw foods or spreads.

  The total amount of δ-hexalactone, δ-decalactone, δ-dodecalactone and δ-tetradecalactone is preferably 80 to 100% by weight, and more preferably 90 to 100% by weight in the whole lactones. If it is less than 80% by weight, the flavor balance is poor, and a milk flavor peculiar to fermented butter may not be obtained. The total amount of γ-lactones is preferably 20% by weight or less. If it exceeds 20% by weight, a milk flavor peculiar to fermentation butter may not be obtained.

  Free fatty acids in the present invention are fatty acids released from the glycerin skeleton as components constituting lipids, and refer to long-chain hydrocarbon monovalent carboxylic acids, specifically, butyric acid, caproic acid, caprylic acid, Capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, stearic acid, linoleic acid, linolenic acid and the like can be exemplified and contain at least one kind.

  The free fatty acids are preferably contained in an amount of 200 to 500 ppm, more preferably 200 to 400 ppm, in the entire plastic oil-in-water emulsified oil / fat composition. If it is less than 200 ppm, sufficient flavor unique to fermentation butter may not be obtained, and if it is more than 500 ppm, the flavor may be too strong and may not be suitable for raw food or spread.

  Further, the total amount of butyric acid, caproic acid, caprylic acid, capric acid, palmitic acid and oleic acid is preferably 70 to 80% by weight, more preferably 71 to 78% by weight in the whole free fatty acid. If the amount is less than 70% by weight, the flavor is weak and a unique flavor of fermentation butter may not be obtained. If the amount is more than 80% by weight, the balance of the flavor may be lost, resulting in an unnatural flavor.

  In the free fatty acid, the free fatty acid having 10 or less carbon atoms / free fatty acid having 16 or more carbon atoms (weight ratio) is preferably 1 to 3, more preferably 1.2 to 2.8. If the weight ratio is less than 1 to 3, the balance of flavor may be lost, resulting in an unnatural flavor.

  The ketones in the present invention are an organic compound group represented by the structural formula of R—C (═O) —R ′ (R and R ′ are alkyl groups and the like), specifically, diacetyl, 2-butanone. 2-pentanone, acetoin, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone, and the like, and at least one of them is contained.

  The ketones are preferably contained in an amount of 6 to 50 ppm, more preferably 10 to 45 ppm, in the entire plastic oil-in-water emulsified oil / fat composition. If it is less than 6 ppm, the flavor is weak and the flavor unique to the fermentation butter may not be sufficiently obtained. If it is more than 50 ppm, the flavor is too strong and may not be suitable for raw foods or spreads.

  Moreover, it is preferable that the total amount of diacetyl and acetoin is 40 to 70 weight% in the whole ketones, and it is more preferable that it is 45 to 55 weight%. If the total amount is less than 40% by weight, the desired flavor may not be obtained. If it is more than 70% by weight, the flavor balance may be lost and the flavor may become unnatural.

  Among the ketones, diacetyl / acetoin (weight ratio) is preferably 0.03 to 0.07, and more preferably 0.03 to 0.05. If the weight ratio is out of 0.03 to 0.07, the target flavor may not be obtained.

The contents of lactones, free fatty acids and ketones in the present invention can be measured by gas chromatography mass spectrometry. Specific measurement conditions and procedures are as follows.
<Device used>
Gas chromatograph: Agilent 5973 Network GC
Analysis method: Temperature rising analysis method Column: Rtx-5
Column size: 60m x 0.32mm x 1μM (LTM)
Carrier gas: helium
Detector (MS): MSD, FID, PFPD
<Gas chromatographic conditions>
Initial temperature: 40 ° C
Initial temperature holding time: 5 minutes Heating speed: 4 ° C per minute up to 300 ° C,
Final temperature: 300 ° C
Final temperature holding time: 160 minutes Carrier gas flow rate: 2.8 ml / min
<Injection conditions>
Inject sample using microsyringe <measurement sample>
Sample volume: 2 μl
<Measurement procedure for lactones, free fatty acids and ketones>
First, after 40 g of the measurement sample is degreased, an aromatic component is extracted using dichloromethane as a solvent to obtain an extract. The extract is concentrated to 100 μl at normal pressure and used as a sample. And before inject | pouring the said sample into a gas chromatograph apparatus, 10 ppm of chlorocyclohexane is added as an internal standard substance. Analysis is performed by gas chromatography mass spectrometry using 2 μl of the obtained sample.

  In the plastic oil-in-water emulsified oil / fat composition of the present invention, a specific flavor may be used in order to easily make the contents of lactones, free fatty acids and ketones into specific amounts. Such a flavoring agent contains lactones, free fatty acids and ketones, and the proportion of the whole flavoring agent is 25 to 68% by weight of lactones, 30 to 70% by weight of free fatty acids, and ketones. It is preferably 1 to 10% by weight. If the ratio is out of the above range, the target flavor balance may be lost, resulting in an unnatural flavor.

  The amount of the flavoring agent added is preferably 0.05 to 0.5% by weight, more preferably 0.05 to 0.3% by weight, based on the entire water-in-oil plastic oil / fat composition. If the amount is less than 0.05% by weight, it is difficult to disperse, and the flavor component in the plastic oil-in-water emulsified oil / fat composition may be non-uniform. It may not be suitable for use. As said flavor agent, the thing which mixed 2 or more types chosen from the group of lactones, free fatty acids, and ketones may be used, and the thing containing each independently may be used together.

  The milk raw material contained in the plastic water-in-oil emulsified oil / fat composition of the present invention is not particularly limited, but from the viewpoint of flavor, those having a low degree of thermal denaturation are preferred, specifically excluding fermentation butter A milk raw material having a protein reduction value of 6 or less per gram of protein is preferable, and examples of such milk raw materials include raw milk, cow's milk, concentrated milk, skim milk, skim concentrated milk, low heat whole milk powder, and low heat skimmed milk powder. What is necessary is just to use at least 1 sort (s) chosen from these groups, and it is more preferable to use raw milk, cow's milk, skim milk, and skim condensed milk especially.

  The content of the milk raw material is preferably 0.1 to 3% by weight (anhydrous conversion), more preferably 0.1 to 2.5% by weight, based on the entire water-in-oil plastic oil / fat composition. preferable. If it is less than 0.1% by weight, a milk flavor peculiar to fermented butter may not be obtained. If it is more than 3% by weight, it may be difficult to produce water stably during production.

The protein reduction value is the number of mg of potassium ferrocyanide (K ₄ Fe (CN) ₆ ; yellow blood salt) produced by reducing 1 g of protein ferricyanide (K ₃ Fe (CN) ₆ ; red blood salt). Therefore, it can be measured by a ferricyanide reduction method. Specifically, in order to determine the number of mg of potassium ferrocyanide (K ₄ Fe (CN) ₆ ) produced by 1 g of protein reducing potassium ferricyanide (K ₃ Fe (CN) ₆ ), the protein reduction value is determined from the protein of the sample What is necessary is just to remove | divide by weight%, and it can obtain | require as follows based on literature (The sanitary test method and comment, Kanbara Publishing Co., Ltd., 262 pages, 1980).

The measurement method at that time is as follows.
<Procedure for measuring protein reduction value per gram of protein>
A low oil sample such as milk is used as it is, and powdered milk is dissolved in water as a sample. First, 15 ml of water and 15 ml of sample are placed in a centrifuge tube with a cap of 50 ml, and then 3 ml of 5% acetic acid is added, sealed and shaken. Thereafter, centrifugation is performed at 2500 rpm for 5 minutes, the upper layer liquid is discarded, washed with 15 ml of water, centrifuged again, and the washing liquid is discarded. Add 15 ml of water and repeat the washing procedure.

The precipitate remaining after washing is dissolved by adding 3 ml of saturated urea solution, and water is added to make a total volume of 15 ml. After adding 5 ml of phthalate buffer (pH 5.6) and 5 ml of 1% K ₃ Fe (CN) ₆ solution, heat at 70 ° C. for 20 minutes. Immediately after the heating, the mixture is ice-cooled to 25 ° C. or lower, added with 5 ml of 10% trichloroacetic acid, allowed to stand for a while, and then filtered using filter paper (type 5 C). Add 5 ml of 30 ml of the filtrate to a test tube previously filled with 5 ml of water, and add 1 ml of 0.1% FeCl ₃ solution.

After standing for 10 minutes, the absorbance is measured at a wavelength of 610 nm. The amount of K ₄ Fe (CN) ₆ in the sample (mg) was determined from the relationship between the concentration of K ₄ Fe (CN) ₆ (anhydrous salt) obtained using the calibration curve and the absorbance at a wavelength of 610 nm. Then, the amount of K ₄ Fe (CN) _{6 in} 100 ml of the sample (mg), that is, the protein reduction value is calculated (the following formula 1). The protein reduction value per 1 g of protein is obtained by dividing the obtained protein reduction value by the protein content (% by weight) of the sample.
Protein reduction value = absorbance × f × 40 (Formula 1)
(F: Absorbance × f = value determined from anhydrous yellow blood potash (mg) using a standard curve (calibration curve))

<Creation of calibration curve>
First prepared 0.05735mg / ml of _K 4 Fe _(CN) 6 · 3H ₂ O solution (containing anhydrous _K 4 Fe _{(CN) 6} of 0.05 mg / ml). Immediately prepare the K ₄ Fe (CN) ₆ standard aqueous solution in 0.5 ml increments from 0 to 5.0 ml and add water to make a total volume of 5 ml. 5 ml of the reagent mixture is mixed in each test tube, 1 ml of 0.1% FeCl ₃ solution is added, and after standing for 20 minutes, the absorbance at 610 nm is measured to obtain a calibration curve. Here, the reagent mixture is obtained by mixing 3 ml of saturated urea solution, 12 ml of water, 5 ml of phthalate buffer solution, 5 ml of 1% K ₃ Fe (CN) ₆ aqueous solution, and 5 ml of 10% trichloroacetic acid.

  The lactic acid fermented product of whey ultrafiltrate used in the present invention is a fermented metabolite obtained by fermenting whey ultrafiltrate with lactic acid bacteria according to a conventional method, a product obtained by ultrafiltration of the fermented metabolite again, and these The ultrafiltrate may be further concentrated or distilled. The content of the lactic acid fermented product in the whey ultrafiltrate is preferably 0.05 to 0.8% by weight, more preferably 0.1 to 0.6% by weight in the entire plastic fat composition. If it is less than 0.05% by weight, the flavor of the fermentation butter may be too weak, and if it is more than 0.8% by weight, the flavor may be too strong to be suitable for spread.

  The plastic water-in-oil emulsified oil / fat composition of the present invention includes fermented butter, milk fat, oil / fat, lactones, free fatty acids, ketones, milk raw materials, and whey ultrafiltrate lactic acid fermented products described above. As a component, the component normally mix | blended with the plastic fat composition for spreads can be contained. For example, emulsifiers, sugars, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, coloring agents such as β-carotene, caramel and red bean pigment, antioxidants such as tocopherols, tea extracts (catechin etc.) and rutin, A fragrance | flavor, a seasoning, an organic acid, its salt, food preservatives, etc. are mentioned.

  Examples of the above-mentioned emulsifier include synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, Examples include emulsifiers that are not synthetic emulsifiers such as enzyme-treated egg yolk, saponin, plant sterols, milk fat globule membrane, and at least one selected from these groups can be used.

  The blending amount of the emulsifier is preferably 1% by weight or less, more preferably 0.5% by weight or less in the entire plastic oil-in-water emulsified oil / fat composition, and the desired flavor of fermentation butter is obtained. Most preferably, it is not added to make it stand out. When it is more than 1% by weight, the bitterness of the emulsifier may be felt.

  The saccharide means all saccharides except lactose contained in milk raw materials, for example, sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, isomaltooligosaccharide, reduced xylo-oligosaccharide, Reduced gentio-oligosaccharides, xylo-oligosaccharides, gentio-thio-oligosaccharides, nigerooligosaccharides, oligosaccharides such as theande-oligosaccharides and soybean oligosaccharides, trehalose, maltitol, erythritol, sorbitol, palatinit, xylitol and lactitol-like sugar alcohols, sugar-bound syrups, etc. Examples thereof include powdered sugar and liquid sugar. Furthermore, sweet ingredients such as aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. can be used instead of saccharides.

  The blending amount of the saccharide is preferably 1% by weight or less, more preferably 0.5% by weight or less, and still more preferably not added in the whole plastic water-in-oil emulsified oil / fat composition. If it is more than 1% by weight, the sweetness of sugar is felt, and the natural flavor of fermented butter may be impaired.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch, etc., and at least one selected from these groups may be used.

  The water content of the plastic water-in-oil emulsified oil / fat composition of the present invention is preferably 5 to 50% by weight, more preferably 10 to 30% by weight, based on the entire plastic water-in-water emulsified oil / fat composition. 10 to 20% by weight is more preferable. If it is less than 5% by weight, it may be difficult to dissolve water-soluble flavor components such as milk raw materials, and a sufficient flavor may not be obtained. If it is more than 50% by weight, it may be difficult to produce stably due to water separation during production.

  The manufacture example of the plastic water-in-oil type emulsified oil-fat composition for fermented butter-flavored spreads of this invention is illustrated below. Specifically, first, an oil phase prepared by dissolving an oil-soluble component in fats and oils is mixed with a water phase prepared by dissolving a water-soluble component and emulsified, and then cooled and crystallized. be able to. Cooling and crystallization are preferably performed by cooling plasticization.

  The cooling rate condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a plastic water-in-oil emulsified oil composition production machine such as a botator, a combinator, and a perfector, and a plate heat exchanger. Moreover, as an apparatus to cool, the combination of an open-type diacooler and a compressor is also mentioned.

  Further, it is desirable to sterilize after the oil phase is dissolved or mixed and emulsified. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  In particular, in the water-in-oil type plastic oil emulsified oil composition of the present invention, lactones are mixed in the oil phase part, and free fatty acids, ketones, milk raw materials, and a lactic acid fermentation product of whey ultrafiltrate are mixed in the water phase part. After dissolving and emulsifying, kneading and cooling are preferable for imparting a natural and rich fermentation butter flavor.

  The plastic water-in-oil emulsified oil / fat composition of the present invention can be widely used in foods, and is particularly suitable for bread and confectionery filling and sand applications. Specific examples of the bread include French bread, sandwiches and table rolls, and examples of the confectionery include hot cakes. Moreover, although the usage-amount to bread | bread or confectionery changes with kinds of bread | bread or confectionery, unless the effect of this invention is impaired, it does not restrict | limit in particular.

  When bread and confectionery are made using the water-in-oil plastic oil emulsified oil composition of the present invention, the top flavor unique to fermentation butter that can be felt at the moment of inclusion in the mouth, and the fermentation butter that can be felt when chewing in the mouth It exhibits a unique middle milk flavor and a last milk flavor that can be felt immediately after swallowing, so that a natural and rich fermented butter flavor is felt, giving consumers a sense of satisfaction.

  Examples of production of raw materials and examples will be shown below, and the present invention will be described more specifically. However, the present invention is not limited to these production examples and examples. In the production examples and examples, “parts” and “%” are based on weight.

<Sensory evaluation method>
French bread with 15 g of plastic water-in-oil emulsified oil / fat composition for spread obtained in Examples and Comparative Examples was sampled by 10 trained panelists (5 men and 5 women), Evaluation was carried out according to the following criteria, and the average score was taken as the evaluation value.

(Top flavor peculiar to fermented butter felt at the moment of mouth)
5 points: The balance of the top flavor peculiar to fermentation butter and its spread are very good and very preferable.
4 points: The balance of the top flavor peculiar to fermentation butter and its spread are good and preferable.
3 points: The balance and spread of the top flavor unique to fermented butter are poor and slightly inferior.
2 points: The balance of the top flavor unique to fermentation butter and its spread are poor and inferior.
1 point: The top flavor and spread unique to fermented butter are not felt at all.

(Middle milk flavor peculiar to fermented butter felt when chewing in the mouth)
5 points: The balance of the milk flavor unique to fermented butter and its strength are very good and very preferable.
4 points: The balance of the milk flavor unique to fermented butter and its strength are good and preferable.
3 points: The balance of the milk flavor unique to fermented butter and its strength are poor and slightly inferior.
2 points: The balance of the milk flavor unique to fermented butter and its strength are poor and inferior.
1 point: The middle milk flavor peculiar to fermentation butter is not felt at all.

(Last milk flavor unique to fermented butter that can be felt immediately after swallowing)
5 points: The balance of the milk flavor unique to fermentation butter and its strength are very good, which is very preferable.
Four points: The balance of the last milk flavor peculiar to fermentation butter and its intensity | strength are good, and preferable.
3 points: The balance and strength of the milk flavor unique to fermentation butter are poor and slightly inferior.
2 points: The balance and strength of the milk flavor unique to fermentation butter are poor and inferior.
1 point: The last milk flavor peculiar to fermentation butter is not felt at all.

(Production Example 1) Production method of transesterified oil A Palm fractionated hard oil (iodine value 32.5, manufactured by Kaneka Corporation): 50% by weight, palm core fractionated soft oil (iodine number 24.5, manufactured by Kaneka Corporation) : 30% by weight, hardened palm oil (iodine number 10, manufactured by Kaneka Corporation): 20% by weight were mixed and dehydrated at 90 ° C. under vacuum. Sodium methylate: 0.30% by weight was added, a random transesterification reaction was performed at 90 ° C. for 30 minutes under a nitrogen stream, water was added, and the reaction was stopped, followed by washing with water. Next, activated clay: 3.0% by weight was added, and the mixture was stirred under reduced pressure. After 20 minutes, the entire amount was filtered to obtain transesterified oil A.

(Production Example 2) Production method of transesterified oil B Palm oil (iodine number: 52, manufactured by Kaneka Corporation): 70% by weight, palm fractionated hard oil (iodine number: 33, manufactured by Kaneka Corporation): 5% by weight and Palm kernel fractionated soft oil (iodine value: 24.5, manufactured by Kaneka Corporation): 25% by weight was mixed and dehydrated at 90 ° C. under vacuum. Sodium methylate: 0.30% by weight was added, a random transesterification reaction was performed at 90 ° C. for 30 minutes under a nitrogen stream, water was added, and the reaction was stopped, followed by washing with water. Next, activated clay: 3.0% by weight was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil and fat B.

Production Example 3 Production Method of Transesterified Oil C Rapeseed oil (iodine number: 120.1, manufactured by Kaneka Corporation): 30% by weight, palm oil (iodine number: 52, manufactured by Kaneka Corporation): 27% by weight, palm Nuclear separation soft oil (iodine value 24.5, manufactured by Kaneka Corporation): 28% by weight, hardened fish oil (iodine number 10.5, manufactured by Kaneka Corporation): 15% by weight, and dehydrated at 90 ° C. under vacuum Went. Sodium methylate: 0.30% by weight was added, a random transesterification reaction was performed at 90 ° C. for 30 minutes under a nitrogen stream, water was added, and the reaction was stopped, followed by washing with water. Next, activated clay: 3.0% by weight was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil and fat C.

Production Example 4 Production Method of Flavoring Agent L1 According to Table 1, δ-hexalactone (Wako Pure Chemical Industries, Ltd.): 1.87% by weight, δ-octalactone (Wako Pure Chemical Industries, Ltd.): 2 .38% by weight, γ-nonalactone (manufactured by Sigma Aldrich): 0.03% by weight, δ-decalactone (manufactured by Wako Pure Chemical Industries, Ltd.): 19.00% by weight, δ-undecalactone (manufactured by Sigma Aldrich) ): 0.76 wt%, δ-dodecalactone (Wako Pure Chemical Industries, Ltd.): 32.41 wt%, δ-tetradecalactone (Sigma Aldrich): 27.62 wt%, δ-hexadeca Lactone (manufactured by Sigma Aldrich): 15.93% by weight was mixed to obtain a flavoring agent L1.

Production Example 5 Production Method of Flavoring Agent L2 According to Table 1, δ-hexalactone (Wako Pure Chemical Industries, Ltd.): 1.87% by weight, δ-octalactone (Wako Pure Chemical Industries, Ltd.): 2 .38% by weight, γ-nonalactone (manufactured by Sigma Aldrich): 2.73% by weight, δ-decalactone (manufactured by Wako Pure Chemical Industries, Ltd.): 9.00% by weight, δ-undecalactone (manufactured by Sigma Aldrich) ): 0.76% by weight, γ-undecalactone (manufactured by Kanto Chemical Co., Inc.): 22.30% by weight, δ-dodecalactone (manufactured by Wako Pure Chemical Industries, Ltd.): 22.41% by weight, δ-tetra Decalactone (manufactured by Sigma Aldrich): 22.62% by weight and δ-hexadecalactone (manufactured by Sigma Aldrich): 15.93% by weight were mixed to obtain a flavoring agent L2.

(Production Example 6) Production Method of Flavoring Agent A1 According to Table 2, butyric acid (manufactured by Wako Pure Chemical Industries, Ltd.): 0.26% by weight, caproic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 2.95% by weight, Benzoic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 1.30% by weight, caprylic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 11.80% by weight, 9-decenoic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 0.26% by weight, capric acid (Wako Pure Chemical Industries, Ltd.): 40.42% by weight, myristic acid (Wako Pure Chemical Industries, Ltd.): 25.30% by weight, palmitic acid (Wako Pure Chemical Industries, Ltd.) (Made by company): 11.62% by weight and oleic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 6.09% by weight were mixed to obtain a flavoring agent A1.

(Production Example 7) Production Method of Flavoring Agent A2 According to Table 2, butyric acid (manufactured by Wako Pure Chemical Industries, Ltd.): 0.26% by weight, caproic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 2.25% by weight, Benzoic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 1.10% by weight, caprylic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 5.80% by weight, 9-decenoic acid (manufactured by Wako Pure Chemical Industries, Ltd.): 0.20% by weight, capric acid (Wako Pure Chemical Industries, Ltd.): 25.42% by weight, myristic acid (Wako Pure Chemical Industries, Ltd.): 25.30% by weight, palmitic acid (Wako Pure Chemical Industries, Ltd.) (Made by company): 27.88 weight% and oleic acid (made by Wako Pure Chemical Industries Ltd.): 11.79 weight% were mixed, and flavor agent A2 was obtained.

Production Example 8 Production Method of Flavoring Agent K1 According to Table 3, diacetyl (manufactured by Sigma Aldrich): 2.47% by weight, 2-butanone (manufactured by Wako Pure Chemical Industries, Ltd.): 12.34% by weight, 2- Pentanone (manufactured by Wako Pure Chemical Industries, Ltd.): 4.45% by weight, acetoin (manufactured by Sigma Aldrich): 68.55% by weight, 2-heptanone (manufactured by Sigma Aldrich): 0.44% by weight, 2-nonanone (Sigma Aldrich): 1.60 wt%, 2-undecanone (Sigma Aldrich): 1.60 wt%, 2-tridecanone (Sigma Aldrich): 2.55 wt%, 2-pentadecanone (Sigma) Aldrich): 6.00% by weight was mixed to obtain a flavoring agent K1.

Production Example 9 Production Method of Flavoring Agent K2 According to Table 3, diacetyl (manufactured by Sigma Aldrich): 25.23% by weight, 2-butanone (manufactured by Wako Pure Chemical Industries, Ltd.): 12.34% by weight, 2- Pentanone (manufactured by Wako Pure Chemical Industries, Ltd.): 4.45% by weight, acetoin (manufactured by Sigma Aldrich): 45.79% by weight, 2-heptanone (manufactured by Sigma Aldrich): 0.44% by weight, 2-nonanone (Sigma Aldrich): 1.60 wt%, 2-undecanone (Sigma Aldrich): 1.60 wt%, 2-tridecanone (Sigma Aldrich): 2.55 wt%, 2-pentadecanone (Sigma) Aldrich): 6.00% by weight was mixed to obtain a flavoring agent K2.

(Reference Example 1) Component measurement and sensory evaluation of margarine containing fermented butter Each content of lactones, free fatty acids and ketones in "Top Value Select Fermented Buttered Margarine" sold by AEON Co., Ltd. The results were measured by the described gas chromatograph mass spectrometry, and the results are summarized in Table 4. Moreover, sensory evaluation was performed by the method described above, and the results are summarized in Table 4. Although the margarine containing the fermented butter generally has a strong flavor, the flavor has an unnatural and artificial impression, and the milk flavor felt in the middle and the milk flavor felt in the last were slightly weak. Therefore, the flavor of the margarine containing fermented butter was not satisfactory as a whole.

(Reference Example 2) Fermented butter component measurement and sensory evaluation The contents of lactones, free fatty acids and ketones in fermented butter (no salt used) manufactured and sold by Raviet (France) are the same as in Reference Example 1. The results are summarized in Table 4. Sensory evaluation was performed in the same manner as in Reference Example 1, and the results are summarized in Table 4. The fermented butter had a yogurt-like rich fermented butter-like flavor at the top, and the milk flavor felt in the middle and the milk flavor felt in the last were very strong and preferable. In addition, the overall flavor was well balanced and had a very favorable natural fermentation butter flavor.

(Example 1) Production of plastic water-in-oil emulsified oil / fat composition for spread According to the formulation in Table 4, a plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor was produced. That is, the transesterified oil A, the transesterified oil B, the transesterified oil C, and the refined rapeseed oil were mixed to obtain an oil and fat mixture. The oil / fat mixture was melted at 65 to 70 ° C., and flavoring agent A1, flavoring agent L1 and flavoring agent K1 were added to obtain an oil phase. Moreover, milk and salt were added to water and melt | dissolved, and it sterilized for 20 minutes at 70 degreeC, and was set as the water phase. While maintaining the oil phase and the aqueous phase at 70 ° C., respectively, the aqueous phase is added to the oil phase and emulsified for 20 minutes or more, followed by rapid cooling while kneading at a cooling rate of −30 to −50 ° C./min. A plastic water-in-oil emulsified oil / fat composition for spread having a butter flavor was obtained. Table 4 summarizes the evaluation results of the obtained plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor. The obtained plastic oil-in-water emulsion oil / fat composition for spread has a natural flavor of butter flavor, with a flavor that is felt at the top, a milk flavor that is felt in the middle, and a milk flavor that is felt in the last. Met.

(Examples 2 to 4) Production of a water-in-plastic plastic oil-in-water emulsified oil and fat composition for spread An oil phase was prepared in the same manner as in Example 1 according to the formulation in Table 4. Moreover, milk and salt were added to water, and it melt | dissolved, the fermentation butter was added, and it sterilized for 20 minutes at 70 degreeC, and was set as the water phase. After that, a plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor was obtained in the same manner as in Example 1. Table 4 summarizes the evaluation results of the obtained plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor.

  Although comparatively favorable evaluation was obtained also in Example 1 which does not contain fermentation butter, if the amount of fermentation butter is in the range of up to 9.0% by weight in the entire plastic oil-in-water emulsified fat composition, The larger the amount, the better the evaluation.

(Example 5) Preparation of water-in-oil type emulsified oil and fat composition for plastic oil for spread According to the composition of Table 4, glycerin fatty acid ester and lecithin were added and the amount of water was changed, and the fermentation butter flavor was changed in the same manner as in Example 2. A plastic water-in-oil emulsified oil / fat composition for spread was obtained. Table 4 summarizes the evaluation results of the obtained plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor.

  When compared with the plastic water-in-oil emulsified oil composition for spreads prepared in Example 2, the plastic water-in-oil emulsified oil composition for spreads prepared in Example 5 containing an emulsifier feels more flavor. It was difficult and the tendency was low.

(Examples 6-8, Comparative Examples 1-6) Preparation of water-in-oil type emulsified oil / fat composition for plastics for spread Except that the blending amount was changed according to the formulation in Table 5, the same manner as described in Example 2 was used. A plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor was obtained. Table 5 summarizes the evaluation results of the obtained plastic water-in-oil type emulsified oil / fat composition for spread having a fermented butter flavor.

  As a result of evaluating the plastic water-in-oil type emulsified oil / fat composition for spreads in which the contents of lactones, free fatty acids and ketones are changed, the evaluation of the flavor is different for each formulation, and it is good within the range of the examples. Although the fermentation butter flavor was obtained, when it was in the range of the comparative example, the flavor balance was lost, and a good fermentation butter flavor was not obtained.

(Examples 9 to 11) Production of a plastic water-in-oil emulsified oil / fat composition for spreads According to the formulation in Table 6, a plastic water-in-oil emulsified emulsion for a spread having a fermented butter flavor in the same manner as described in Example 2. An oil and fat composition was obtained. Table 6 summarizes the evaluation results of the obtained water-in-oil plastic oil-in-water emulsified oil / fat composition having a fermented butter flavor.

  As a result of evaluating a plastic water-in-oil type emulsion oil / fat composition for spreads in which the composition of each of lactones, free fatty acids and ketones is changed, the evaluation of the flavor differs depending on the blend, and it is good if it is within the range of the examples A fermented butter flavor was obtained, but when it was within the range of the comparative example, the flavor balance was lost, and a good fermented butter flavor was not obtained.

(Example 12)
According to the composition in Table 7, a plastic water-in-oil emulsified oil / fat composition for spread having a fermented butter flavor was obtained in the same manner as in Example 2. Table 7 shows the evaluation results of the obtained water-in-plastic plastic oil-in-water emulsified oil / fat composition having a fermented butter flavor. As a result of comparison with Example 2 in which a milk raw material having a low protein reduction value was added, Example 2 was evaluated as having a particularly good milk flavor with a unique butter last.

(Example 13)
According to the mixing | blending of Table 7, it carried out similarly to Example 2, and obtained the plastic water-in-oil type emulsified oil-fat composition for spreads which has a fermentation butter flavor. Table 7 shows the evaluation results of the obtained water-in-plastic plastic oil-in-water emulsified oil / fat composition having a fermented butter flavor. As a result of comparison with Example 2 in which no enzyme-treated cheese was added, Example 13 was generally better.

(Example 14)
According to the composition of Table 7, the flavoring agent A1 and the flavoring agent K1 were added to the water phase instead of the oil phase, and the amount of water was changed. A type emulsified oil and fat composition was obtained. Table 7 shows the evaluation results of the obtained water-in-plastic plastic oil-in-water emulsified oil / fat composition having a fermented butter flavor. As a result of comparison with Example 2 in which flavoring agent A1 and flavoring agent K1 were added to the oil phase, Example 14 was generally better evaluated.

(Example 15)
According to the mixing | blending of Table 7, it carried out similarly to Example 2, and obtained the plastic water-in-oil type emulsified oil-fat composition for spreads which has a fermentation butter flavor. Table 7 shows the evaluation results of the obtained water-in-plastic plastic oil-in-water emulsified oil / fat composition having a fermented butter flavor. Compared with Example 2 in which the lactic acid fermented product of whey ultrafiltrate was not added, Example 15 had a particularly good evaluation of the top flavor unique to fermentation butter, and a more preferable fermentation butter flavor was obtained.

Claims (8)

In the entire plastic oil-in-water emulsified oil / fat composition, the oil / fat content is 50 to 95% by weight, the fermented butter content is 9% by weight or less, the lactones are 100 to 350 ppm, and the free fatty acids are 200 to 500 ppm. A plastic water-in-oil emulsified oil / fat composition for a spread having a fermentation butter flavor containing 6 to 50 ppm of ketones. The total content of δ-hexalactone, δ-decalactone, δ-dodecalactone and δ-tetradecalactone is 80 to 100% by weight and γ-lactones are 20% by weight or less in the total lactones. Item 11. A water-in-plastic plastic emulsified oil / fat composition for spreads according to Item 1. The total content of butyric acid, caproic acid, caprylic acid, capric acid, palmitic acid and oleic acid is 70 to 80% by weight, and free fatty acids with 10 or less carbon atoms / free with 16 or more carbon atoms. The water-in-plastic plastic oil-in-water emulsified oil / fat composition for spread according to claim 1, wherein the fatty acid is 1 to 3 in weight ratio. 2. The plastic water-in-oil type for spread according to claim 1, wherein the total content of diacetyl and acetoin is 40 to 70% by weight, and diacetyl / acetoin is 0.03 to 0.07 by weight in the whole ketones. An emulsified oil composition. Furthermore, 0.1-8 weight% of milk fat is contained in the whole plastic water-in-oil type emulsified fat composition, The plastic water-in-oil type emulsified fat composition for spreads in any one of Claims 1-4 characterized by the above-mentioned. object. A milk raw material having a protein reduction value of 6 or less per 1 g of protein excluding fermentation butter is contained in the whole plastic water-in-oil emulsified oil / fat composition in an amount of 0.1 to 3% by weight (anhydrous conversion). The plastic water-in-oil type emulsified oil / fat composition for spreads according to any one of 1 to 5. The lactic acid fermented product of whey ultrafiltrate is contained in an amount of 0.05 to 0.8% by weight, and the plastic water-in-oil type emulsified oil / fat composition for spreads according to any one of claims 1 to 6. In the entire water-in-oil plastic oil / fat composition, an oil phase part prepared by adding 100 to 350 ppm of the lactone described above is added to 200 to 500 ppm of the free fatty acids described above, 6 to 50 ppm of the ketones described above, and Contains 0.1 to 3% by weight of milk raw material with a protein reduction value of 6 or less per gram of protein (anhydrous conversion, excluding fermentation butter) and 0.05 to 0.8% by weight of lactic acid fermented whey ultrafiltrate The manufacturing method of the water-in-oil type emulsified oil-fat composition for spreads which has the fermentation butter flavor obtained by mixing and emulsifying the water phase part to be mixed, and cooling.