JP2015188367A - Oil and fat having milk fat-like flavor, and milk food product using the same - Google Patents
Oil and fat having milk fat-like flavor, and milk food product using the same Download PDFInfo
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本発明は、油脂難溶性のマロニルイソフラボン配糖体およびδ−ラクトン類を特定量含有させた乳脂様風味油脂およびそれを使用した食品に関するものである。 The present invention relates to a milk-fat-like flavored oil and fat containing a specific amount of malonyl isoflavone glycoside and δ-lactones, which are sparingly soluble in fat and oil, and foods using the same.
牛乳、生クリーム、全脂粉乳、バター、チーズなどの乳製品はその高い栄養価と、独特な風味・コクにより、様々な食品に利用されている。乳製品を使用した乳系食品としては、アイスクリ−ム、製菓用クリ−ム、製菓用マ−ガリン、飲料、デザ−ト類などが挙げられるが、これら乳系食品において、物性改良や酸化安定性の向上を目的として、あるいは健康上の理由から乳脂肪の一部又は全部を植物性油脂に置換して用いることがある。このように植物性油脂を用いる場合、乳脂とは異なる様々な物性、特徴を利用することが可能となるが、反面、乳系食品中の乳脂含量が低くなるため、乳脂に由来する特有の芳醸な乳風味に乏しくなる問題点があった。 Dairy products such as milk, fresh cream, whole milk powder, butter and cheese are used in various foods due to their high nutritional value and unique flavor and richness. Examples of dairy foods that use dairy products include ice cream, confectionery cream, confectionery margarine, beverages, desserts, etc. For the purpose of improving the quality or for health reasons, part or all of milk fat may be substituted with vegetable oil. When vegetable oils and fats are used in this way, it is possible to use various physical properties and characteristics different from milk fats, but on the other hand, since the milk fat content in milk-based foods is reduced, there is a unique goodness derived from milk fats. There was a problem that the milk flavor was poor.
これらの問題に対処するために、植物性油脂を用いた乳系食品の製造に際して、乳味を増強する油脂を提供するべく、各種の方法が開示されている。 In order to cope with these problems, various methods have been disclosed in order to provide fats and oils that enhance milk taste when producing milk-based foods using vegetable fats and oils.
例えば、特許文献１には、コ−ン粉末と大豆油、菜種油、パ−ム油のような植物油脂を混合したものを用いて、製菓用クリ−ム、アイスクリ−ム、チ−ズ類等の乳製品に、乳風味を付与する方法が、特許文献２には、アイスクリ−ムのような冷菓の製造に、ＳＵ Ｓ型トリグリセリドに富む油脂とラウリン系油脂との混合油脂を用いて、冷菓に口どけ、コク味を付与する方法が、それぞれ開示されているが、近年の健康志向の高まりや乳脂肪の高騰などによる乳脂肪のさらなる低減要望に対応するには十分な効果ではなかった。 For example, Patent Document 1 uses a mixture of corn powder and vegetable oils such as soybean oil, rapeseed oil, palm oil, confectionery cream, ice cream, cheeses, etc. Patent Document 2 discloses a method for imparting a milk flavor to a dairy product of US Pat. No. 6,057,099, using a mixed fat / fat of SUS-type triglyceride and a lauric fat / oil for the production of frozen confectionery such as ice cream. Although methods for imparting a rich taste are disclosed, they have not been sufficiently effective to meet demands for further reduction of milk fat due to the recent increase in health consciousness and soaring milk fat.
特許文献３には油っぽい風味の液体油や淡白な風味のパ−ム油等に対し、油脂難溶性のマロニルイソフラボン配糖体を特定量含有させることにより、コク味が付与された油脂を得ることができることが開示されているが、乳系食品における乳味の付与に関する記載は見られない。 Patent Document 3 discloses fats and oils imparted with a rich taste by containing a specific amount of malonyl isoflavone glycosides that are hardly soluble in fats and oils to liquid oils with oily flavors and pale oils with pale flavors. Although it is disclosed that it can be obtained, there is no description regarding the impartation of milky taste in dairy foods.
本発明が解決しようとする課題は、乳脂肪を含まない、あるいは含有量を減少させた乳系食品でも、乳脂に由来する特有の芳醇な乳風味が強く感じられる、改良された品質を有する乳脂様風味油脂および乳系食品を提供することである。 The problem to be solved by the present invention is a milk fat having an improved quality in which a unique and rich milk flavor derived from milk fat is strongly felt even in a milk-based food that does not contain milk fat or has a reduced content. It is to provide like-flavored oils and milk-based foods.
本発明者らは、油脂難溶性のマロニルイソフラボン配糖体を乳系食品用油脂に特定量含有させるという平易な方法で、乳系食品の乳味を強く感じることを見出した。さらに鋭意検討を続けた結果、上記マロニルイソフラボン配糖体に加え、δ−ラクトン類を乳系食品用油脂に特定量含有させるという平易な方法で、乳味をさらに増強し、その効果が持続することを見出し、本発明を完成させるに至った。 The present inventors have found that the milky taste of milk-based foods is strongly felt by a simple method of containing a specific amount of malonyl isoflavone glycoside, which is hardly soluble in fats and oils, in fats and oils for milk-based foods. As a result of further intensive studies, in addition to the malonyl isoflavone glycoside, a simple method of adding a specific amount of δ-lactones to fats and oils for dairy foods further enhances the milky taste and maintains its effect. As a result, the present invention has been completed.
すなわち、本発明の第一はマロニルイソフラボン配糖体を５〜５０ｐｐｍ、およびδ−ラクトン類を１０ｐｐｍ〜１０００ｐｐｍ含有する乳脂様風味油脂。本発明の第二は第一に記載の乳脂様風味油脂を使用した乳系食品。本発明の第三はマロニルイソフラボン配糖体およびδ−ラクトン類を含有する乳脂様風味油脂を配合することで、乳系食品の乳味を増強及び維持する方法である。 That is, the first of the present invention is a milky fat-like flavor oil containing 5 to 50 ppm of malonyl isoflavone glycoside and 10 to 1000 ppm of δ-lactones. The second of the present invention is a milk-based food using the milk fat-like flavored oil described in the first. The third of the present invention is a method for enhancing and maintaining the milky taste of milk-based foods by blending milky fat-like flavor oils containing malonyl isoflavone glycosides and δ-lactones.
本発明により、乳系食品、特に乳脂含量の少ない乳系食品において、物性や作業性に影響を与えずに、乳味の増強及びその持続をもたらす油脂組成物の提供が可能となった。 According to the present invention, it is possible to provide an oil and fat composition that enhances and maintains the milky taste without affecting the physical properties and workability of milk-based foods, particularly milk-based foods with a low milk fat content.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明における乳系食品とは、乳製品、油脂を主原料とし、必要に応じて、糖類、香料、乳化剤等を加え、製造されたもののことである。乳製品としては、牛乳、生クリ−ム、全脂粉乳、脱脂粉乳、バタ−、乳脂肪などが挙げられる。また、本発明における乳系食品としては、アイスクリ−ム、アイスミルク、ラクトアイス、乳製品入り氷菓、乳製品入りチルドデザ−ト類、製菓用クリ−ム、製菓用マ−ガリン、乳飲料、チ−ズ類などが挙げられる。 The dairy food in the present invention is a product produced by using dairy products and fats and oils as main raw materials and adding sugars, fragrances, emulsifiers and the like as necessary. Examples of dairy products include milk, fresh cream, whole milk powder, skim milk powder, butter, milk fat, and the like. Examples of the dairy food in the present invention include ice cream, ice milk, lact ice, dairy frozen dessert, dairy chilled dessert, confectionery cream, confectionery margarine, milk beverage, tea And the like.
本発明の乳脂様風味油脂は乳系食品に配合されることで風味増強及び維持効果を発揮する。乳脂様風味油脂の配合量には特に制限はないが、本発明の風味増強及び維持効果を大きく発揮させるためには乳系食品の総油分に対して１０重量％以上が好ましく、より好ましくは３０重量％以上、さらに好ましくは５０重量％以上である。 The milk fat-like flavor oil of the present invention exhibits a flavor enhancement and maintenance effect by being blended in a milk-based food. Although there is no restriction | limiting in particular in the compounding quantity of milk fat-like flavor fats and oils, in order to fully exhibit the flavor enhancement and maintenance effect of this invention, 10 weight% or more is preferable with respect to the total oil content of milk-type food, More preferably, 30 % By weight or more, more preferably 50% by weight or more.
本発明の乳脂様風味油脂は、マロニルイソフラボン配糖体を、乳脂様風味油脂に対して５〜５０ｐｐｍ含有させる必要があり、好ましくは５〜３０ｐｐｍ、さらに好ましくは１０〜３０ｐｐｍである。マロニルイソフラボン配糖体の含有量が下限未満であると、乳系食品の乳味や濃厚感が不十分となるため好ましくない。また、上限を超えると苦みや異味を感じるようになり、乳系食品の乳味感は上限以上には増強されないため、上限を超えて含有させる必然性はない。 The milk fat-like flavor oil of the present invention needs to contain 5-50 ppm of malonyl isoflavone glycoside with respect to the milk fat-like flavor oil, preferably 5-30 ppm, more preferably 10-30 ppm. If the content of the malonyl isoflavone glycoside is less than the lower limit, the milky taste and richness of the milk-based food become insufficient, such being undesirable. In addition, when the upper limit is exceeded, bitterness and off-taste are felt, and the milky taste of the milk-based food is not enhanced beyond the upper limit, so there is no necessity to contain it beyond the upper limit.
本発明の乳脂様風味油脂は、δ−ラクトン類を乳脂様風味油脂に対して、１０ｐｐｍ〜１０００ｐｐｍ含有する必要があり、好ましくは３０ｐｐｍ〜５００ｐｐｍ、さらに好ましくは６０ｐｐｍ〜３６０ｐｐｍである。当該δ−ラクトンの含有量が乳脂様風味油脂に対して、下限未満であると、乳系食品の乳味やその持続が不十分となるため、好ましくない。また、上限を超えると異味を感じるようになり、乳系食品の乳味の持続効果は上限以上には増強されないため、上限を超えて含有させる必然性はない。 The milk fat-like flavored oil of the present invention needs to contain δ-lactones in an amount of 10 ppm to 1000 ppm, preferably 30 ppm to 500 ppm, more preferably 60 ppm to 360 ppm with respect to the milk fat-like flavored oil. When the content of the δ-lactone is less than the lower limit with respect to the milk-fat-like flavor oil and fat, the milky taste of the milk-based food and its duration are insufficient, such being undesirable. Moreover, when it exceeds an upper limit, it will feel unpleasant and the sustaining effect of the milky taste of a milk-type food will not be strengthened more than an upper limit, Therefore There is no necessity of making it contain exceeding an upper limit.
本発明の乳脂様風味油脂の原料として使用することができる油脂類としては、大豆油、菜種油、コ−ン油、綿実油、落花生油、ひまわり油、こめ油、ベニバナ油、サフラワ−油、オリ−ブ油、ゴマ油、パ−ム油、ヤシ油、パ−ム核油等の植物性油脂及び牛脂、豚脂等の動物性油脂、並びにこれらを分別、水素添加、エステル交換等を施した加工油脂、さらにこれらの混合油脂等が例示できる。中でも好ましくは、菜種油、コ−ン油、綿実油、ひまわり油、パ−ム油、ヤシ油、パ−ム核油及びこれらの加工油脂であり、乳系食品に適した物性と風味、安定性が得られる点で、より好ましくは、パ−ム油、ヤシ油、パ−ム核油及びこれらの加工油脂であり、さらに好ましくはパ−ム系油脂とラウリン系油脂の部分硬化油又はエステル交換油を５０重量％以上含む油脂である。ここでパ−ム系油脂とはパ−ム油及び/又はパ−ム分別油であり、ラウリン系油脂とはパ−ム核油、パ−ム核オレイン及びヤシ油からなる群から選択される１種以上の油脂である。 Examples of the fats and oils that can be used as the raw material for the milk-fat-like flavored oil of the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, Vegetable oils such as booze oil, sesame oil, palm oil, palm oil, palm kernel oil, and animal oils such as beef tallow and pork fat, and processed oils and fats that have been subjected to separation, hydrogenation, transesterification, etc. Furthermore, these mixed oils and fats can be exemplified. Among them, rapeseed oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil, palm kernel oil, and processed oils and fats thereof, and have physical properties, flavor, and stability suitable for dairy foods. More preferable are palm oil, coconut oil, palm kernel oil and processed oils and fats thereof, and more preferably partially hardened oils or transesterified oils of palm oils and lauric oils. Is an oil containing 50% by weight or more. Here, the palm oil and fat are palm oil and / or palm fractionated oil, and the lauric oil and fat is selected from the group consisting of palm kernel oil, palm kernel olein and coconut oil. One or more types of fats and oils.
本発明の乳脂様風味油脂に原料として使用することができる油脂類の融点としては５〜４０℃が好ましく、さらに好ましくは１０〜３５℃である。なお原料油脂とマロニルイソフラボン配糖体及びδ−ラクトン類を含有させた乳脂様風味油脂とは融点に違いはない。 As melting | fusing point of the fats and oils which can be used as a raw material for the milk-fat-like flavor oil and fat of this invention, 5-40 degreeC is preferable, More preferably, it is 10-35 degreeC. Note that there is no difference in melting point between the raw oil and fat and the milk-fat-like flavored oil and fat containing malonyl isoflavone glycoside and δ-lactone.
本発明に用いるマロニルイソフラボン配糖体とは、大豆中のイソフラボン化合物の主成分として存在が確認されているマロニルダイジン、マロニルゲニスチン等である。本発明は、かかる水に可溶で油脂難溶性のマロニルイソフラボン配糖体を油脂中に含有させるものである。 The malonyl isoflavone glycoside used in the present invention is malonyl daidzin, malonyl genistin or the like that has been confirmed to exist as the main component of the isoflavone compound in soybean. In the present invention, malonyl isoflavone glycoside that is soluble in water and hardly soluble in fats and oils is contained in the fats and oils.
本発明に用いるマロニルイソフラボン配糖体は、例えば、特許文献４記載のオカラや脱脂大豆から製造されるイソフラボン化合物粉末や特許文献５記載の大豆杯軸から抽出、濃縮されたイソフラボン含有組成物中に含有されるものを利用することができる。上記のようなイソフラボン含有組成物中のマロニルイソフラボン配糖体の含有量は、好ましくは１０重量％以上、さらに好ましくは２０重量％以上、最も好ましくは３０重量％以上である。含有量が１０重量％以下であると、マロニルイソフラボン配糖体を含有させた油脂に濁りが生じ易くなるため、好ましくない。
また、イソフラボン含有組成物中には、イソフラボン配糖体やアグリコンなどが含まれるが、マロニルイソフラボン配糖体を上記含有量で含有するものであれば問題なく本発明に使用することができる。
The malonyl isoflavone glycoside used in the present invention is, for example, in an isoflavone-containing composition extracted and concentrated from an isoflavone compound powder produced from Okara or defatted soybean described in Patent Document 4 or a soybean cup shaft described in Patent Document 5. What is contained can be utilized. The content of malonyl isoflavone glycoside in the isoflavone-containing composition as described above is preferably 10% by weight or more, more preferably 20% by weight or more, and most preferably 30% by weight or more. When the content is 10% by weight or less, the oil and fat containing malonyl isoflavone glycoside is likely to be turbid, which is not preferable.
The isoflavone-containing composition contains isoflavone glycosides, aglycones and the like, and any malonyl isoflavone glycoside can be used in the present invention as long as it contains the above content.
本発明の乳脂様風味油脂は、油脂に対しマロニルイソフラボン配糖体を含有するイソフラボン含有組成物を添加、混合して、得ることができる。イソフラボン含有組成物の添加、混合方法は特に限定されないが、例えば、７０℃に加熱した油脂中に１重量％イソフラボン含有組成物水溶液を規定量加え、５０〜１８０℃、０．５〜１００Ｔｏｒｒの減圧条件下で攪拌しながら１５分間〜１時間処理して十分に脱水を行うことにより、マロニルイソフラボン配糖体を含有する乳脂様風味油脂を得ることができる。イソフラボン含有組成物水溶液の濃度は０．１〜２２重量％が好ましく、さらに好ましくは１〜１０重量％である。下限未満では、油脂に対する水の量が多くなり脱水に長時間を要するため好ましくない。また、上限を超えるとマロニルイソフラボン配糖体などの結晶が析出して油脂への含有量が低下するため好ましくない。温度は５０〜１８０℃が好ましく、下限未満では脱水に長時間を要するため好ましくない。また、上限を超えるとマロニルイソフラボン配糖体が分解してその効果が低下するため好ましくない。減圧条件は、０．５〜１００Ｔｏｒｒが好ましく、可及的に低い方がより優れた風味を得ることができる。
また、別法として、油脂の精製工程において、脱水工程の終了後に、イソフラボン含有組成物を粉末の状態で添加し、その後、１００〜１９０℃、０．５〜１００Ｔｏｒｒの減圧条件下で１５分間〜１時間攪拌後、ろ過することにより、マロニルイソフラボン配糖体を含有する清澄な油脂を得ることができる。この場合、攪拌処理中の温度は、１００〜１９０℃で行うのが好ましく、１００℃未満では、マロニルイソフラボン配糖体は油脂中に含有されず、１９０℃を超えるとマロニルイソフラボン配糖体が酸化、分解されてしまうおそれがあり、攪拌処理中の温度として、より好ましい温度は１３０〜１５０℃である。攪拌処理の時間は、３０〜１２０分であることが好ましく、より好ましくは９０分以上攪拌処理を行うのがよいが、１２０分を大幅に越えて攪拌処理を続けると、マロニルイソフラボン配糖体の酸化、分解が起こりやすくなるおそれがある。
The milk-fat-like flavored oil and fat of the present invention can be obtained by adding and mixing an isoflavone-containing composition containing malonyl isoflavone glycoside to the oil and fat. The method for adding and mixing the isoflavone-containing composition is not particularly limited. For example, a prescribed amount of a 1% by weight isoflavone-containing composition aqueous solution is added to a fat heated to 70 ° C., and a reduced pressure of 50 to 180 ° C. and 0.5 to 100 Torr. A milk fat-like flavored oil containing malonyl isoflavone glycoside can be obtained by sufficiently dehydrating by treating for 15 minutes to 1 hour with stirring under conditions. The concentration of the isoflavone-containing composition aqueous solution is preferably 0.1 to 22% by weight, more preferably 1 to 10% by weight. If it is less than the lower limit, the amount of water with respect to fats and oils increases, and it takes a long time for dehydration. On the other hand, when the upper limit is exceeded, crystals such as malonyl isoflavone glycosides precipitate and the content in fats and oils decreases, which is not preferable. The temperature is preferably 50 to 180 ° C., and if it is less than the lower limit, it takes a long time for dehydration. On the other hand, if the upper limit is exceeded, malonyl isoflavone glycosides are decomposed and the effect is reduced, which is not preferable. The decompression condition is preferably 0.5 to 100 Torr, and a lower flavor can provide a better flavor.
Alternatively, in the oil refining process, after completion of the dehydration process, the isoflavone-containing composition is added in the form of a powder, and then at a reduced pressure of 100 to 190 ° C. and 0.5 to 100 Torr for 15 minutes to After stirring for 1 hour, a clear oil containing malonyl isoflavone glycoside can be obtained by filtration. In this case, the temperature during the stirring treatment is preferably 100 to 190 ° C. When the temperature is less than 100 ° C., malonyl isoflavone glycoside is not contained in the oil and fat, and when it exceeds 190 ° C., malonyl isoflavone glycoside is oxidized. The temperature during the stirring process is more preferably 130 to 150 ° C. The stirring treatment time is preferably 30 to 120 minutes, more preferably 90 minutes or longer. If the stirring treatment is continued significantly after 120 minutes, malonyl isoflavone glycoside Oxidation and decomposition may occur easily.
また、攪拌後のろ過はろ布やメンブランフィルタ−などの適当なろ材を用いてろ過し、外観上清澄な油脂とするのが望ましい。ろ過時の油脂温度は、油脂の酸化防止のため４０〜１００℃、好ましくは５０〜８０℃であるのが好ましい。なお、マロニルイソフラボン配糖体を油脂中に含有させる工程において、必要に応じてポリグリセリン脂肪酸エステル、蔗糖脂肪酸エステル、有機酸モノグリセリド、レシチンなどの乳化剤を添加することができる。かかる乳化剤の添加量は、風味的に３重量％以下が好ましく、さらに好ましくは１重量％以下が好ましい。 In addition, it is desirable that the filtration after stirring is performed using an appropriate filter medium such as a filter cloth or a membrane filter to obtain an oil having a clear appearance supernatant. The oil temperature during filtration is preferably 40 to 100 ° C., preferably 50 to 80 ° C., for preventing oxidation of the oil. In the step of incorporating malonyl isoflavone glycoside into the oil and fat, an emulsifier such as polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride, lecithin and the like can be added as necessary. The amount of the emulsifier added is preferably 3% by weight or less, more preferably 1% by weight or less in terms of flavor.
（イソフラボンの定量法）
イソフラボンとして１〜１０ｍｇに対応する試料を正確に秤量し、これに７０％（ｖ／ｖ）エタノ−ルを２５ｍＬ加えた。３０分間室温で撹拌抽出した後、遠心分離して抽出液を得た。残渣は同様の抽出操作を更に２回行った。計３回分の抽出液を７０％（ｖ／ｖ）エタノ−ルで１００ｍＬに定容し、０．４５μｍＰＶＤＦフィルタ−にて濾過したものを試験溶液とした。
イソフラボンの確認試験は標準品１２種類、すなわちダイジン、ゲニスチン、グリシチン、ダイゼイン、ゲニステイン、グリシテイン、マロニルダイジン、マロニルゲニスチン、マロニルグリシチン、アセチルダイジン、アセチルゲニスチン、アセチルグリシチン（和光純薬工業株式会社）を用い、ほぼ同じリテンションタイムのピ−クを確認した。定量試験はダイジン標準品を用いて１２種類のイソフラボン濃度（ダイジン換算値）を定量し、下記の定量係数を乗じることにより真のイソフラボン濃度を算出した。
イソフラボンの定量係数：ダイジン（１．０００）、ゲニスチン（０．８１４）、グリシチン（１．０９０）、マロニルダイジン（１．４４４）、マロニルゲニスチン（１．０９５）、マロニルグリシチン（１．３５１）、アセチルダイジン（１．０９４）、アセチルゲニスチン（１．０６４）、アセチルグリシチン（１．１９７）、ダイゼイン（０．５８３）、ゲニステイン（０．５２８）、グリシテイン（０．７４０） そして各種イソフラボン濃度の総和からイソフラボン量を求めた。なお、試験溶液及び標準溶液のＨＰＬＣ条件は下記の様に行った。マロニルイソフラボン配糖体含有量は、マロニルダイジン、マロニルゲニスチン、マロニルグリシチンの合計量で算出した。
(Quantitative method for isoflavones)
A sample corresponding to 1 to 10 mg as isoflavone was accurately weighed, and 25 mL of 70% (v / v) ethanol was added thereto. After stirring and extracting at room temperature for 30 minutes, the mixture was centrifuged to obtain an extract. The residue was subjected to the same extraction operation twice more. A total of three times of the extract was made up to a volume of 100 mL with 70% (v / v) ethanol and filtered through a 0.45 μm PVDF filter to obtain a test solution.
There are 12 types of standard tests for isoflavones, namely daidzin, genistin, glycitin, daidzein, genistein, glycitein, malonyldaidine, malonylgenistin, malonylglycitin, acetyldidine, acetylgenistin, acetylglycitin (Wako Pure Chemical Industries, Ltd.) The peak of almost the same retention time was confirmed. In the quantitative test, 12 kinds of isoflavone concentrations (Daidin equivalent values) were quantified using a Daidine standard product, and the true isoflavone concentration was calculated by multiplying by the following quantitative coefficient.
Quantitative coefficient of isoflavone: daidzin (1.000), genistin (0.814), glycitin (1.090), malonyl daidzin (1.444), malonylgenistin (1.095), malonylglycitin (1.351) , Acetyldidine (1.094), acetylgenistin (1.064), acetylglycitin (1.197), daidzein (0.583), genistein (0.528), glycitein (0.740) and various isoflavone concentrations The amount of isoflavones was determined from the sum of The HPLC conditions of the test solution and standard solution were as follows. The malonyl isoflavone glycoside content was calculated by the total amount of malonyl daidzin, malonylgenistin, and malonyl glycitin.
（ＨＰＬＣ条件）
カラム：ＹＭＣ−Ｐａｃｋ ＯＤＳ−ＡＭ−３０３（４．６×２５０ｍｍ）
移動相：Ａ液 アセトニトリル：水：酢酸＝１５：８５：０．１（ｖ／ｖ／ｖ）
Ｂ液 アセトニトリル：水：酢酸＝３５：６５：０．１（ｖ／ｖ／ｖ）
Ａ液 → Ｂ液 直線濃度グラジエント（５０分間）
流速：１．０ｍｌ／分
温度：２５℃
検出：ＵＶ２５４ｎｍ
注入量：１０μｌ
(HPLC conditions)
Column: YMC-Pack ODS-AM-303 (4.6 × 250 mm)
Mobile phase: Liquid A acetonitrile: water: acetic acid = 15: 85: 0.1 (v / v / v)
Liquid B acetonitrile: water: acetic acid = 35: 65: 0.1 (v / v / v)
Liquid A → Liquid B Linear concentration gradient (50 minutes)
Flow rate: 1.0 ml / min Temperature: 25 ° C
Detection: UV254nm
Injection volume: 10 μl
本発明の乳脂様風味油脂に含有されるδ−ラクトン類は、炭素数８〜１３のアルキル基をもつδ−ラクトン類から選ばれる少なくとも一つの化合物を含むことが好ましい。またさらに好ましくはδ−トリデカラクトン、δ−テトラデカラクトン、δ−ヘキサデカラクトン、δ−オクタデカラクトンのような炭素数の大きなものを主成分として含む。本発明において乳味の増強及び維持には炭素数の大きなものでより効果が高い。ただし、炭素数の小さなものが含まれていても当該効果が損なわれることはない。 The δ-lactones contained in the milk-fat-like flavored oil of the present invention preferably contain at least one compound selected from δ-lactones having an alkyl group having 8 to 13 carbon atoms. More preferably, it contains as a main component those having a large carbon number such as δ-tridecalactone, δ-tetradecalactone, δ-hexadecalactone, and δ-octadecalactone. In the present invention, enhancing and maintaining the milky taste is more effective with a large number of carbon atoms. However, the effect is not impaired even if a small carbon number is included.
本発明におけるマロニルイソフラボン配糖体含有の効果は主に乳系食品の乳味を増強することである。これに対して本発明におけるδ−ラクトン類含有の効果は乳味の増強効果も感じられるが、主に乳味が持続することで発揮され、マロニルイソフラボン配糖体の含有とδ−ラクトン類の併用により、大きな相乗効果が発揮される。また、マロニルイソフラボン配糖体およびδ−ラクトン類は乳脂様風味油脂中へ含有させなければ効果は得られず、乳系食品へ粉体添加あるいは水相添加などの添加方法では望ましい効果は得られない。 The effect of containing malonyl isoflavone glycosides in the present invention is mainly to enhance the milk taste of milk-based foods. On the other hand, the effect of containing δ-lactones in the present invention also seems to be an effect of enhancing milk taste, but it is exhibited mainly by maintaining the milk taste, and the inclusion of malonyl isoflavone glycosides and δ-lactones A large synergistic effect is exhibited by the combined use. In addition, malonyl isoflavone glycosides and δ-lactones are not effective unless they are contained in milk-fat-like flavor oils and fats, and desirable effects can be obtained by adding powders or aqueous phases to milk-based foods. Absent.
本発明における乳味の増強及び維持効果は特に乳脂を含まない又は乳脂含量の少ない乳系食品において発揮されやすく、乳系食品の総油分に対する乳脂の含量が６０重量％以下の場合により大きな効果が発揮される。また好ましくは４０重量％以下、さらに好ましくは２０重量％以下である。 The effect of enhancing and maintaining the milky taste in the present invention is particularly easily exerted in milk-based foods that do not contain milk fat or have a low milk fat content, and the effect is greater when the content of milk fat relative to the total oil content of the milk-based food is 60% by weight or less. Demonstrated. Further, it is preferably 40% by weight or less, more preferably 20% by weight or less.
本発明の乳脂様風味油脂には、酸化安定性の向上や加熱安定性の向上のために、トコフェロ−ル類、有機酸、アスコルビン酸パルミテ−ト、カテキン等の酸化防止剤を添加することができる。これらの酸化防止剤は、マロニルイソフラボン配糖体およびδ−ラクトン含有油脂に対し、単純に添加するだけで容易に含有させることができ、少なくとも１種以上の酸化防止剤を１０〜２０００ｐｐｍ含有させるのが好ましい。 To the milky fat-like flavor oil of the present invention, an antioxidant such as tocopherols, organic acid, ascorbyl palmitate, catechin, etc. may be added in order to improve oxidation stability and heat stability. it can. These antioxidants can be easily added to malonyl isoflavone glycosides and δ-lactone-containing fats and oils by simple addition, and contain at least one or more antioxidants in an amount of 10 to 2000 ppm. Is preferred.
以下、本発明について実施例を示し、より詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中の％、部及びｐｐｍはいずれも重量基準を意味する。 EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated in detail, the spirit of this invention is not limited to a following example. In the examples, “%”, “part”, and “ppm” all mean weight.
＜油脂Ａの作成方法＞
７０℃に加温した精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を２．４ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を１．０ｇ添加し、マロニルイソフラボン配糖体１５ｐｐｍおよびδ−ラクトン類を１２０ｐｐｍ含有するパ−ムヤシ混合油（油脂Ａ）を得た。
＜油脂Ｂの作成方法＞
７０℃に加温した精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を４．８ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を１．０ｇ添加し、マロニルイソフラボン配糖体３０ｐｐｍおよびδ−ラクトン類を１２０ｐｐｍ含有するパ−ムヤシ混合油（油脂Ｂ）を得た。
＜油脂Ｃの作成方法＞
７０℃に加温した精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を２．４ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を０．１ｇ添加し、マロニルイソフラボン配糖体１５ｐｐｍおよびδ−ラクトン類を１２ｐｐｍ含有するパ−ムヤシ混合油（油脂Ｃ）を得た。
＜油脂Ｄの作成方法＞
７０℃に加温したパ−ム中融点部硬化油（不二製油株式会社製、商品名：メルバ３６、ヨウ素価４０）６０部、硬化ヤシ油（不二製油株式会社製、商品名：硬化ヤシ油、ヨウ素価１．０）４０部を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を２．４ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を１．０ｇ添加し、マロニルイソフラボン配糖体１５ｐｐｍおよびδ−ラクトン類を１２０ｐｐｍ含有する硬化パ−ムヤシ混合油（油脂Ｄ）を得た。
＜油脂Ｅの作成方法＞
７０℃に加温した精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を２．４ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行い、マロニルイソフラボン配糖体１５ｐｐｍを含有するパ−ムヤシ混合油（油脂Ｅ）を得た。
＜油脂Ｆの作成方法＞
７０℃に加温した精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した油脂１ｋｇに対し、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を１．０ｇ添加し、δ−ラクトン類を１２０ｐｐｍ含有するパ−ムヤシ混合油（油脂Ｆ）を得た。
＜油脂Ｇの作成方法＞
７０℃に加温した精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を２．４ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を１．０ｇ添加し、マロニルイソフラボン配糖体１５ｐｐｍおよびδ−ラクトン類を１２０ｐｐｍ含有する精製ヤシ油（油脂Ｇ）を得た。
＜油脂Ｈの作成方法＞
７０℃に加温した精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）を融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を２．４ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を３．０ｇ添加し、マロニルイソフラボン配糖体１５ｐｐｍおよびδ−ラクトン類を３６０ｐｐｍ含有する精製ヤシ油（油脂Ｈ）を得た。
＜油脂Ｉの作成方法＞
パ−ム分別中融点画分（不二製油株式会社製、商品名：ユニレ−トＰ１１０Ｎ、ヨウ素価３４）３０部、炭素数１２以下の脂肪酸を含む油脂とパ−ム油を主成分とするエステル交換油（不二製油株式会社製、パ−キッドＹ、融点３３℃）４０部、炭素数１８以上の飽和脂肪酸を含む油脂とパ−ム油を主成分とするエステル交換油（不二製油株式会社製、パ−キッドＶ、融点４６℃）３０部を７０℃に加温し、融解混合した油脂１ｋｇに対し、イソフラボン含有組成物（商品名：ソヤフラボンＨＧ、不二製油株式会社製、マロニルイソフラボン配糖体含有量４１．３％）の１．５％水溶液を５．６ｇ添加し、１２０℃、２Ｔｏｒｒの減圧条件下で攪拌しながら３０分間処理して十分に脱水を行った後に、δ−ラクトン含有香料（曽田香料株式会社製、商品名：ファットＳＯ−０２６、δ−ラクトン類含有量１２．０％）を１．０ｇ添加し、マロニルイソフラボン配糖体３５ｐｐｍおよびδ−ラクトン類を１２０ｐｐｍ含有する油脂組成物（油脂Ｉ）を得た。
<Method for creating oil A>
70 parts of refined palm oil heated to 70 ° C. (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined coconut oil (Fuji Oil Co., Ltd., trade name: Refined) Coconut oil, iodine value 8.5) An isoflavone-containing composition (trade name: Soyaflavone HG, manufactured by Fuji Oil Co., Ltd., malonylisoflavone glycoside content 41.3%) with respect to 1 kg of fat and oil obtained by melting and mixing 30 parts of palm oil After adding 2.4 g of 1.5% aqueous solution of the mixture and treating for 30 minutes with stirring under reduced pressure at 120 ° C. and 2 Torr, the δ-lactone-containing fragrance (manufactured by Iwata Fragrance Co., Ltd., Palm oil mixed oil (Fat A) containing 1.0 g of fat SO-026, δ-lactone content 12.0%) and 15 ppm malonyl isoflavone glycoside and 120 ppm δ-lactone Got.
<Method for creating oil B>
70 parts of refined palm oil heated to 70 ° C. (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined coconut oil (Fuji Oil Co., Ltd., trade name: Refined) Coconut oil, iodine value 8.5) An isoflavone-containing composition (trade name: Soyaflavone HG, manufactured by Fuji Oil Co., Ltd., malonylisoflavone glycoside content 41.3%) with respect to 1 kg of fat and oil obtained by melting and mixing 30 parts of palm oil 4.8 g of a 1.5% aqueous solution of the mixture, and after sufficient dehydration by treatment for 30 minutes with stirring under a reduced pressure condition of 120 ° C. and 2 Torr, δ-lactone-containing fragrance (manufactured by Iwata Fragrance Co., Ltd., Palm oil blended oil (Fat B) containing 1.0 g of fat SO-026, δ-lactone content 12.0%) and 30 ppm malonyl isoflavone glycoside and 120 ppm δ-lactone Got.
<Method for creating oil C>
70 parts of refined palm oil heated to 70 ° C. (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined coconut oil (Fuji Oil Co., Ltd., trade name: Refined) Coconut oil, iodine value 8.5) An isoflavone-containing composition (trade name: Soyaflavone HG, manufactured by Fuji Oil Co., Ltd., malonylisoflavone glycoside content 41.3%) with respect to 1 kg of fat and oil obtained by melting and mixing 30 parts of palm oil After adding 2.4 g of 1.5% aqueous solution of the mixture and treating for 30 minutes with stirring under reduced pressure at 120 ° C. and 2 Torr, the δ-lactone-containing fragrance (manufactured by Iwata Fragrance Co., Ltd., Product name: Fat SO-026, 0.1 g of δ-lactone content 12.0%), palm palm mixed oil containing 15 ppm malonyl isoflavone glycoside and 12 ppm δ-lactone (Oil C) Got.
<Method for creating oil D>
Palm medium melting point heated oil heated to 70 ° C. (Fuji Oil Co., Ltd., trade name: Melba 36, iodine value 40) 60 parts, hardened coconut oil (Fuji Oil Co., Ltd., trade name: hardened) Isoflavone-containing composition (trade name: Soyaflavone HG, manufactured by Fuji Oil Co., Ltd., malonyl isoflavone glycoside content 41.3%) with respect to 1 kg of fat and oil obtained by melting and mixing 40 parts of palm oil, iodine value 1.0) After adding 2.4 g of 1.5% aqueous solution of the mixture and treating for 30 minutes with stirring under reduced pressure at 120 ° C. and 2 Torr, the δ-lactone-containing fragrance (manufactured by Iwata Fragrance Co., Ltd., Product name: Fat SO-026, 1.0 g of δ-lactone content 12.0%), and a hard palm palm mixed oil (oil D) containing 15 ppm malonyl isoflavone glycoside and 120 ppm δ-lactone It was obtained.
<Method for creating oil E>
70 parts of refined palm oil heated to 70 ° C. (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined coconut oil (Fuji Oil Co., Ltd., trade name: Refined) Coconut oil, iodine value 8.5) An isoflavone-containing composition (trade name: Soyaflavone HG, manufactured by Fuji Oil Co., Ltd., malonylisoflavone glycoside content 41.3%) with respect to 1 kg of fat and oil obtained by melting and mixing 30 parts of palm oil A palm palm mixed oil containing 1.5 ppm of malonyl isoflavone glycoside, which was sufficiently dehydrated by adding 2.4 g of a 1.5% aqueous solution of the mixture and treating for 30 minutes with stirring at 120 ° C. under a reduced pressure of 2 Torr. (Oil E) was obtained.
<Method for creating oil F>
70 parts of refined palm oil heated to 70 ° C. (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined coconut oil (Fuji Oil Co., Ltd., trade name: Refined) Coconut oil, iodine value 8.5) 1 kg of fat and oil obtained by melting and mixing 30 parts, δ-lactone-containing fragrance (Made by Soda Fragrance Co., Ltd., trade name: Fat SO-026, δ-lactone content 12.0% ) Was added to obtain palm palm mixed oil (Oil F) containing 120 ppm of δ-lactones.
<Method for creating oil G>
An isoflavone-containing composition (trade name: Soyaflavone HG, for 1 kg of fat and oil obtained by melting and mixing refined coconut oil (Fuji Oil Co., Ltd., trade name: refined coconut oil, iodine value 8.5) heated to 70 ° C. 2.4 g of 1.5% aqueous solution of Fuji Oil Co., Ltd. (Malonyl isoflavone glycoside content 41.3%) was added and treated sufficiently for 30 minutes with stirring under reduced pressure at 120 ° C. and 2 Torr. After dehydration, 1.0 g of a δ-lactone-containing fragrance (manufactured by Iwata Fragrance Co., Ltd., trade name: Fat SO-026, δ-lactone content 12.0%) was added, and malonyl isoflavone glycoside A refined coconut oil (Oil G) containing 15 ppm and 120 ppm of δ-lactones was obtained.
<Method of creating oil H>
An isoflavone-containing composition (trade name: Soyaflavone HG, for 1 kg of fat and oil obtained by melting and mixing refined coconut oil (Fuji Oil Co., Ltd., trade name: refined coconut oil, iodine value 8.5) heated to 70 ° C. 2.4 g of 1.5% aqueous solution of Fuji Oil Co., Ltd. (Malonyl isoflavone glycoside content 41.3%) was added and treated sufficiently for 30 minutes with stirring under reduced pressure at 120 ° C. and 2 Torr. After dehydration, 3.0 g of a δ-lactone-containing fragrance (manufactured by Iwata Fragrance Co., Ltd., trade name: Fat SO-026, δ-lactone content 12.0%) was added, and the malonyl isoflavone glycoside was added. A refined coconut oil (Oil H) containing 15 ppm and 360 ppm of δ-lactones was obtained.
<Method for creating oil I>
Palm fractionation middle melting point fraction (manufactured by Fuji Oil Co., Ltd., trade name: Unilate P110N, iodine number 34), oil and fat containing fatty acid having 12 or less carbon atoms and palm oil as main components Transesterified oil (Fuji Oil Co., Ltd., Park Kid Y, melting point 33 ° C.) 40 parts, transesterified oil (Fuji Oil Co., Ltd.) comprising oil and fat containing a saturated fatty acid having 18 or more carbon atoms and palm oil Co., Ltd., Parkid V, melting point 46 ° C., 30 parts heated to 70 ° C., and 1 kg of melted and mixed oil and fat, isoflavone-containing composition (trade name: Soya Flavon HG, Fuji Oil Co., Ltd., Malonyl After adding 5.6 g of a 1.5% aqueous solution having an isoflavone glycoside content of 41.3% and treating the mixture for 30 minutes with stirring under reduced pressure at 120 ° C. and 2 Torr, sufficient dehydration was performed. -Lactone-containing fragrance (Iwata fragrance stock association Manufactured and trade name: Fat SO-026, δ-lactone content 12.0%) 1.0 g, and an oil / fat composition (fat I) containing 35 ppm malonyl isoflavone glycoside and 120 ppm δ-lactone Got.
表１
（作成した油脂Ａ〜Ｆを用いてラクトアイスを作成して評価した。）
［実施例１］
油脂Ａ１０部、脱脂粉乳８部、グラニュ−糖１０部、粉末水飴５部、殺菌卵黄１．５部、水６５．５部を６５〜７０℃で３０分間ホモミキサ−を用いて撹拌し予備乳化した後、超高温滅菌装置（岩井機械工業製）により、１４５℃において４秒間の直接加熱方式による滅菌処理を行った。これを１５０ｋｇ／ｃｍ２の均質化圧力で均質化し、直ちに５℃まで冷却した。冷却後、２４時間エ−ジングを行い、冷菓ミックスを得た。この乳化物を卓上アイスクリ−ムメ−カ−（Ｄｅｌｏｎｇｈｉ社製）にてフリ−ジングを行い、冷菓を得た。オ−バ−ラン：［（一定容積の水中油型乳化物重量）−（一定容積の起泡後の起泡物重量）］÷（一定容積の起泡後の起泡物重量）×１００は３０となるように調整した。
得られたラクトアイスを容器に充填し、−２０〜−３０℃で硬化させ、官能評価を実施した。結果を表２にまとめた
［実施例２］
油脂Ｂ１０部を用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
［実施例３］
油脂Ｃ１０部を用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
［実施例４］
油脂Ｄ１０部を用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
［比較例１］
精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した。この油脂を１０部用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
［比較例２］
パ−ム中融点部硬化油（不二製油株式会社製、商品名：メルバ３６、ヨウ素価４０）６０部、硬化ヤシ油（不二製油株式会社製、商品名：硬化ヤシ油、ヨウ素価１．０）４０部を融解混合した。この油脂を１０部用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
［比較例３］
油脂Ｅ１０部を用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
［比較例４］
油脂Ｆ１０部を用い、その他の配合組成、製造方法は実施例１と同様にラクトアイスを作製した。実施例１と同様に評価した。結果を表２にまとめた。
(Lact ice was created and evaluated using the prepared fats A to F.)
[Example 1]
10 parts of fat and oil A, 8 parts of skim milk powder, 10 parts of granulated sugar, 5 parts of powdered starch syrup, 1.5 parts of sterilized egg yolk, and 65.5 parts of water were stirred at 65-70 ° C. for 30 minutes using a homomixer and pre-emulsified. Thereafter, sterilization was performed by a direct heating method at 145 ° C. for 4 seconds using an ultra-high temperature sterilization apparatus (manufactured by Iwai Kikai Kogyo Co., Ltd.). This was homogenized at a homogenization pressure of 150 kg / cm 2 and immediately cooled to 5 ° C. After cooling, aging was performed for 24 hours to obtain a frozen dessert mix. This emulsion was subjected to freezing with a desktop ice cream maker (Delonghi) to obtain a frozen dessert. Overrun: [(constant volume of oil-in-water emulsion weight)-(constant volume of foam after foaming)] ÷ (foam after constant volume of foam) × 100 It adjusted so that it might be set to 30.
The obtained lacto ice was filled in a container and cured at −20 to −30 ° C. to perform sensory evaluation. The results are summarized in Table 2 [Example 2].
Lact ice was produced in the same manner as in Example 1 except for using 10 parts of oil and fat B. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
[Example 3]
Using 10 parts of fat and oil, lactose ice was prepared in the same manner as in Example 1 except for the other composition and production method. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
[Example 4]
Using 10 parts of oil and fat, lactose ice was prepared in the same manner as in Example 1 except for the other composition and production method. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
[Comparative Example 1]
70 parts refined palm oil (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined palm oil (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 8) .5) 30 parts were melt mixed. 10 parts of this oil / fat was used to produce lacto ice in the same manner as in Example 1 except for the other composition and production method. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
[Comparative Example 2]
Palm medium melting point hardened oil (Fuji Oil Co., Ltd., trade name: Melva 36, iodine value 40) 60 parts, hardened coconut oil (Fuji Oil Co., Ltd., trade name: hardened coconut oil, iodine value 1) 0.0) 40 parts were melt mixed. 10 parts of this oil / fat was used to produce lacto ice in the same manner as in Example 1 except for the other composition and production method. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
[Comparative Example 3]
Using 10 parts of oil and fat, lactose ice was prepared in the same manner as in Example 1 except for the other composition and production method. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
[Comparative Example 4]
Using 10 parts of oil and fat, lactose ice was prepared in the same manner as in Example 1 except for the other composition and production method. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
（ラクトアイスの官能評価）
ラクトアイスの食味は、評価項目を乳味及び乳味の持続感とし、１０名のパネラ−による１０段階での官能評価により行った。
すべての項目で４以上の評価となったラクトアイスを乳味付与効果が良好と判断した。
乳味：数字が大きい方が乳味が濃く、数字が小さい方が乳味薄い。
乳味の持続感：数字が大きい方が乳味の持続する時間が長く、数字が小さいほうが短い。
(Sensory evaluation of lacto ice)
The taste of lacto ice was evaluated by sensory evaluation in 10 stages by 10 panelists, with the evaluation items being milky and a sustained feeling of milky taste.
Lact ice, which was rated 4 or more in all items, was judged to have a good milk taste imparting effect.
Milky: The higher the number, the deeper the milky taste, and the lower the number, the lighter the milky.
Sustained milk taste: The larger the number, the longer the milk lasts, and the smaller the number, the shorter.
表２
実施例１から実施例４にかけて、乳脂を含まないラクトアイス配合であるにも関わらず、強い乳味が感じられ、その効果が持続し、濃厚な風味となる。
マロニルイソフラボン配糖体を単独で含有する比較例３は乳味はわずかに増強するが、その持続効果はない。δ−ラクトン類を単独で含有する比較例４はわずかに乳味の余韻が感じられるが、乳味の増強効果は感じられない。
マロニルイソフラボン配糖体とδ−ラクトン類を併用することにより、乳味およびその持続感の評価が高く、良好となる。各々を単独で含有することにより得られる効果から想像されるよりも、併用の効果は格別に大きい。
From Example 1 to Example 4, despite the fact that it contains lactice without milk fat, a strong milk taste is felt, the effect is sustained, and a rich flavor is obtained.
In Comparative Example 3 containing malonyl isoflavone glycoside alone, the milk taste is slightly enhanced, but there is no sustained effect. In Comparative Example 4 containing δ-lactones alone, a slight milky finish is felt, but the milky taste enhancing effect is not felt.
By using a combination of malonyl isoflavone glycoside and δ-lactone, the evaluation of milk taste and its persistence is high and good. The effect of the combined use is much larger than expected from the effect obtained by containing each of them alone.
（作成した油脂Ａ〜Ｆを用いてアイスミルクを作成して評価した。）
［実施例５］
油脂Ａ７部、生クリ−ム（オ−ム乳業製、油分４５％）７部、脱脂粉乳８部、グラニュ−糖１４部、殺菌卵黄１．５部、水６２．５部を用い、製造方法は実施例１と同様にし、アイスミルクを作製した。得られたアイスミルクを容器に充填し、−２０〜−３０℃で硬化させ、官能評価を実施した。結果を表３にまとめた。
［実施例６］
油脂Ｂ７部を用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
［実施例７］
油脂Ｃ７部を用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
［実施例８］
油脂Ｄ７部を用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
［比較例５］
精製パ−ム油（不二製油株式会社製、商品名：精製パ−ム油、ヨウ素価５２）７０部、精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）３０部を融解混合した。この油脂を７部用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
［比較例６］
パ−ム中融点部硬化油（不二製油株式会社製、商品名：メルバ３６、ヨウ素価４０）６０部、硬化ヤシ油（不二製油株式会社製、商品名：硬化ヤシ油、ヨウ素価１．０）４０部を融解混合した。この油脂を７部用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
［比較例７］
油脂Ｅ７部を用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
［比較例８］
油脂Ｆ７部を用い、その他の配合組成、製造方法は実施例５と同様にアイスミルクを作製した。実施例５と同様に評価した。結果を表３にまとめた。
(Ice milk was prepared and evaluated using the prepared fats A to F.)
[Example 5]
Production method using 7 parts of fats and oils, 7 parts of fresh cream (made by Ohm Daigyo Co., Ltd., 45% oil), 8 parts of skim milk powder, 14 parts of granulated sugar, 1.5 parts of pasteurized egg yolk, and 62.5 parts of water Was the same as in Example 1 to prepare ice milk. The obtained ice milk was filled in a container, cured at -20 to -30 ° C, and sensory evaluation was performed. The results are summarized in Table 3.
[Example 6]
Ice milk was prepared in the same manner as in Example 5 except for using 7 parts of fats and oils B. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
[Example 7]
Using 7 parts of oil and fat, ice cream was prepared in the same manner as in Example 5 except for the other composition and production method. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
[Example 8]
Ice milk was prepared in the same manner as in Example 5 except for using 7 parts of fat and oil and the other composition and production method. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
[Comparative Example 5]
70 parts refined palm oil (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 52), refined palm oil (Fuji Oil Co., Ltd., trade name: refined palm oil, iodine value 8) .5) 30 parts were melt mixed. Using 7 parts of this oil and fat, ice milk was prepared in the same manner as in Example 5 except for the other composition and production method. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
[Comparative Example 6]
Palm medium melting point hardened oil (Fuji Oil Co., Ltd., trade name: Melva 36, iodine value 40) 60 parts, hardened coconut oil (Fuji Oil Co., Ltd., trade name: hardened coconut oil, iodine value 1) 0.0) 40 parts were melt mixed. Using 7 parts of this oil and fat, ice milk was prepared in the same manner as in Example 5 except for the other composition and production method. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
[Comparative Example 7]
Using 7 parts of oil and fat, ice cream was prepared in the same manner as in Example 5 except for the other composition and production method. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
[Comparative Example 8]
Using 7 parts of oil and fat, ice milk was prepared in the same manner as in Example 5 except for the other composition and production method. Evaluation was performed in the same manner as in Example 5. The results are summarized in Table 3.
（アイスミルク評価の基準）
アイスミルクの食味は、評価項目を乳味、乳味の持続感とし、１０名のパネラ−による１０段階での官能評価により行った。
すべての項目で６以上の評価となったアイスミルクを乳味付与効果が良好と判断した。
乳味：数字が大きい方が乳味が濃く、数字が小さい方が乳味薄い。
乳味の持続感：数字が大きい方が風味の持続する時間が長く、数字が小さいほうが短い。
(Criteria for ice milk evaluation)
The taste of iced milk was evaluated by sensory evaluation in 10 stages by 10 panelists, with the evaluation items being milky and a sustained feeling of milky taste.
Ice milk having an evaluation of 6 or more in all items was judged to have a good milk taste imparting effect.
Milky: The higher the number, the deeper the milky taste, and the lower the number, the lighter the milky.
Sustained milk taste: The longer the number, the longer the flavor lasts, and the shorter the number, the shorter.
表３
乳脂を一定量含むアイスミルク配合でも本発明の効果が発揮されることが確認された。 It has been confirmed that the effects of the present invention can be exhibited even when ice milk containing a certain amount of milk fat is blended.
（作成した油脂Ｇ及びＨを用いて乳飲料を作成して評価した。）
［実施例９］
油脂Ｇ０．５部、生クリ−ム１部、脱脂粉乳３部、グラニュ−糖６部、水８９．５部を６５−７０℃で３０分間ホモミキサ−を用いて撹拌し予備乳化した後、超高温滅菌装置（岩井機械工業製）により、１４５℃において４秒間の直接加熱方式による滅菌処理を行った。これを１５０ｋｇ／ｃｍ２の均質化圧力で均質化し、直ちに５℃まで冷却し、乳飲料を作製した。得られた乳飲料について、官能評価を実施した。結果を表４にまとめた。
［実施例１０］
油脂Ｈ０．５部を用い、その他の配合組成、製造方法は実施例９と同様に乳飲料を作製した。実施例９と同様に評価した。結果を表４にまとめた。
［比較例９］
精製ヤシ油（不二製油株式会社製、商品名：精製ヤシ油、ヨウ素価８．５）０．５部を用い、その他の配合組成、製造方法は実施例９と同様に乳飲料を作製した。実施例９と同様に評価した。結果を表４にまとめた。
(A milk beverage was prepared and evaluated using the prepared fats and oils G and H.)
[Example 9]
After stirring and pre-emulsifying 0.5 parts of fat and oil G, 1 part of fresh cream, 3 parts of skim milk powder, 6 parts of granulated sugar and 89.5 parts of water at 65-70 ° C. for 30 minutes using a homomixer, Sterilization was performed by a direct heating method at 145 ° C. for 4 seconds using a high-temperature sterilizer (Iwai Kikai Kogyo). This was homogenized at a homogenization pressure of 150 kg / cm 2 and immediately cooled to 5 ° C. to prepare a milk beverage. Sensory evaluation was implemented about the obtained milk drink. The results are summarized in Table 4.
[Example 10]
A milk beverage was prepared in the same manner as in Example 9 except that 0.5 part of fat and oil was used and the other composition and production method were the same. Evaluation was performed in the same manner as in Example 9. The results are summarized in Table 4.
[Comparative Example 9]
Using 0.5 parts of refined coconut oil (Fuji Oil Co., Ltd., trade name: refined coconut oil, iodine value 8.5), other blending compositions and production methods were the same as in Example 9 to produce a milk beverage. . Evaluation was performed in the same manner as in Example 9. The results are summarized in Table 4.
（乳飲料評価の基準）
乳飲料の食味は、評価項目を乳味とし、１０名のパネラ−による１０段階での官能評価により行った。乳味が３以上の評価となった乳飲料を乳味付与効果が良好と判断した。
乳味：数字が大きい方が乳味が濃く、数字が小さい方が乳味薄い。
(Standard for evaluating milk beverages)
The taste of the milk beverage was evaluated by 10 sensory evaluations with 10 panelists, with the evaluation item being milky. A milk beverage having a milk taste of 3 or more was judged to have a good milk taste imparting effect.
Milky: The higher the number, the deeper the milky taste, and the lower the number, the lighter the milky.
表４
実施例９および１０では乳味の増強効果が感じられた。乳飲料でも本発明の効果が発揮されることが確認された。 In Examples 9 and 10, a milky taste enhancing effect was felt. It was confirmed that the effects of the present invention were also exhibited in milk beverages.
（作成した油脂Ｉを用いてサンドクリ−ムを作成して評価した）
［実施例１１］
油脂Ｉを用いて常法に従い、ショ−トニングを作製した。ショ−トニング５０部、練乳５０部をミキサ−にて混合し、含水サンドクリ−ムを作製した。得られた含水サンドクリ−ムについて、官能評価を実施した。結果を表５にまとめた。
［比較例１０］
パ−ム分別中融点画分（不二製油株式会社製、商品名：ユニレ−トＰ１１０Ｎ、ヨウ素価３４）３０部、炭素数１２以下の脂肪酸を含む油脂とパ−ム油を主成分とするエステル交換油（不二製油株式会社製、パ−キッドＹ、融点３３℃）４０部、炭素数１８以上の飽和脂肪酸を含む油脂とパ−ム油を主成分とするエステル交換油（不二製油株式会社製、パ−キッドＶ、融点４６℃）３０部を７０℃に加温し、融解混合した油脂を用い、その他の配合組成、製造方法は実施例１１と同様に含水サンドクリ−ムを作製した。実施例１１と同様に評価した。結果を表５にまとめた。
［実施例１２］
油脂Ｉを用いて常法に従い、ショ−トニングを作製した。ショ−トニング４０部、粉糖４０部、全脂粉乳２０部をミキサ−にて混合し、無水サンドクリ−ムを得た。得られた無水サンドクリ−ムについて、官能評価を実施した。結果を表５にまとめた。
［比較例１１］
パ−ム分別中融点画分（不二製油株式会社製、商品名：ユニレ−トＰ１１０Ｎ、ヨウ素価３４）３０部、炭素数１２以下の脂肪酸を含む油脂とパ−ム油を主成分とするエステル交換油（不二製油株式会社製、パ−キッドＹ、融点３３℃）４０部、炭素数１８以上の飽和脂肪酸を含む油脂とパ−ム油を主成分とするエステル交換油（不二製油株式会社製、パ−キッドＶ、融点４６℃）３０部を７０℃に加温し、融解混合した油脂を用い、その他の配合組成、製造方法は実施例１２と同様に無水サンドクリ−ムを作製した。実施例１２と同様に評価した。結果を表５にまとめた。
(Evaluated by creating a sand cream using the prepared fat I)
[Example 11]
Shortening was produced according to a conventional method using the fat I. 50 parts of shortening and 50 parts of condensed milk were mixed in a mixer to prepare a hydrous sand cream. Sensory evaluation was implemented about the obtained water-containing sand cream. The results are summarized in Table 5.
[Comparative Example 10]
Palm fractionation middle melting point fraction (manufactured by Fuji Oil Co., Ltd., trade name: Unilate P110N, iodine number 34), oil and fat containing fatty acid having 12 or less carbon atoms and palm oil as main components Transesterified oil (Fuji Oil Co., Ltd., Park Kid Y, melting point 33 ° C.) 40 parts, transesterified oil (Fuji Oil Co., Ltd.) comprising oil and fat containing a saturated fatty acid having 18 or more carbon atoms and palm oil 30 parts (manufactured by Park Co., Ltd., melting point: 46 ° C.) was heated to 70 ° C., and melted and mixed oils and fats were used. did. Evaluation was performed in the same manner as in Example 11. The results are summarized in Table 5.
[Example 12]
Shortening was produced according to a conventional method using the fat I. 40 parts of shortening, 40 parts of powdered sugar and 20 parts of whole milk powder were mixed with a mixer to obtain an anhydrous sand cream. Sensory evaluation was implemented about the obtained anhydrous sand cream. The results are summarized in Table 5.
[Comparative Example 11]
Palm fractionation middle melting point fraction (manufactured by Fuji Oil Co., Ltd., trade name: Unilate P110N, iodine number 34), oil and fat containing fatty acid having 12 or less carbon atoms and palm oil as main components Transesterified oil (Fuji Oil Co., Ltd., Park Kid Y, melting point 33 ° C.) 40 parts, transesterified oil (Fuji Oil Co., Ltd.) comprising oil and fat containing a saturated fatty acid having 18 or more carbon atoms and palm oil 30 parts (manufactured by Park Co., Ltd., melting point: 46 ° C.) was heated to 70 ° C., and the melted and mixed fats and oils were used. did. Evaluation was performed in the same manner as in Example 12. The results are summarized in Table 5.
（サンドクリ−ム評価の基準）
サンドクリ−ムの食味は、評価項目を乳味とし、１０名のパネラ−による１０段階での官能評価により行った。乳味が３以上の評価となったサンドクリ−ムを乳味付与効果が良好と判断した。
乳味：数字が大きい方が乳味が濃く、数字が小さい方が乳味薄い。
(Standard for sand cream evaluation)
The taste of the sand cream was evaluated by sensory evaluation in 10 stages by 10 panelists with the evaluation item milky. A sand cream having a milky taste of 3 or more was judged to have a good milking effect.
Milky: The higher the number, the deeper the milky taste, and the lower the number, the lighter the milky.
表５
実施例１１および１２では乳味の増強効果が感じられた。含水系のほうが効果が高い傾向にあった。含水サンドクリ−ムおよび無水サンドクリ−ムでも本発明の効果が発揮されることが確認された。 In Examples 11 and 12, a milky taste enhancing effect was felt. The hydrous system tended to be more effective. It has been confirmed that the effects of the present invention can be exhibited even with hydrous sand cream and anhydrous sand cream.
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Citations (6)
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|---|---|---|---|---|
| JP2000004822A (en) * | 1998-06-19 | 2000-01-11 | Fuji Oil Co Ltd | Production of milky taste promoter and food containing the same |
| JP2001103930A (en) * | 1999-10-08 | 2001-04-17 | Kikkoman Corp | Isoflavone compound-enriched food |
| WO2004057983A1 (en) * | 2002-12-24 | 2004-07-15 | Fuji Oil Company, Limited | Composition containing isoflavone of high purity at high concentration and process for producing the same |
| JP2007166965A (en) * | 2005-12-21 | 2007-07-05 | Fuji Oil Co Ltd | Frozen dessert oil and fat |
| JP2013201989A (en) * | 2012-03-29 | 2013-10-07 | Fuji Oil Co Ltd | Edible fat and oil, and food containing the same |
| JP2014045699A (en) * | 2012-08-30 | 2014-03-17 | Fuji Oil Co Ltd | Method for enhancing milk flavor of food product |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000004822A (en) * | 1998-06-19 | 2000-01-11 | Fuji Oil Co Ltd | Production of milky taste promoter and food containing the same |
| JP2001103930A (en) * | 1999-10-08 | 2001-04-17 | Kikkoman Corp | Isoflavone compound-enriched food |
| WO2004057983A1 (en) * | 2002-12-24 | 2004-07-15 | Fuji Oil Company, Limited | Composition containing isoflavone of high purity at high concentration and process for producing the same |
| JP2007166965A (en) * | 2005-12-21 | 2007-07-05 | Fuji Oil Co Ltd | Frozen dessert oil and fat |
| JP2013201989A (en) * | 2012-03-29 | 2013-10-07 | Fuji Oil Co Ltd | Edible fat and oil, and food containing the same |
| JP2014045699A (en) * | 2012-08-30 | 2014-03-17 | Fuji Oil Co Ltd | Method for enhancing milk flavor of food product |
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