JP2020092625A - Butter flavor enhancing method and butter flavor enhancer - Google Patents
Butter flavor enhancing method and butter flavor enhancer Download PDFInfo
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- JP2020092625A JP2020092625A JP2018231620A JP2018231620A JP2020092625A JP 2020092625 A JP2020092625 A JP 2020092625A JP 2018231620 A JP2018231620 A JP 2018231620A JP 2018231620 A JP2018231620 A JP 2018231620A JP 2020092625 A JP2020092625 A JP 2020092625A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 109
- 235000019634 flavors Nutrition 0.000 title claims abstract description 107
- 235000014121 butter Nutrition 0.000 title claims abstract description 105
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000019264 food flavour enhancer Nutrition 0.000 title claims abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 50
- 239000000787 lecithin Substances 0.000 claims abstract description 50
- 229940067606 lecithin Drugs 0.000 claims abstract description 50
- 235000010445 lecithin Nutrition 0.000 claims abstract description 50
- 235000019197 fats Nutrition 0.000 claims abstract description 40
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 239000004480 active ingredient Substances 0.000 claims abstract description 4
- 239000003623 enhancer Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract 1
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- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 17
- 239000002994 raw material Substances 0.000 description 15
- 239000008157 edible vegetable oil Substances 0.000 description 14
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- 238000012360 testing method Methods 0.000 description 9
- 235000019484 Rapeseed oil Nutrition 0.000 description 7
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- 239000003795 chemical substances by application Substances 0.000 description 7
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- 244000068988 Glycine max Species 0.000 description 5
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- 235000013601 eggs Nutrition 0.000 description 4
- 235000012459 muffins Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 239000003346 palm kernel oil Substances 0.000 description 3
- 235000019865 palm kernel oil Nutrition 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 2
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000008123 high-intensity sweetener Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 2
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 2
- 150000003905 phosphatidylinositols Chemical class 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000233788 Arecaceae Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- -1 medium-chain fatty acid triglycerides Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 125000001095 phosphatidyl group Chemical group 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000012461 sponges Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、バター風味を有する油脂組成物のバター風味増強方法及びバター風味増強剤に関する。 The present invention relates to a butter flavor enhancing method and a butter flavor enhancing agent for an oil and fat composition having a butter flavor.
近年、乳原料の価格高騰にともない、食品の価格維持のために乳原料の使用量削減が望まれている。ところが、バターは、味だけでなくその風味の強さも重要視されるため、使用量削減により食品の品質を低下させる恐れがあった。
そこで、食品の品質を維持するために、バター風味の代替材料として、香料としてのバターフレーバーが存在する。しかしながら、このような香料は、風味を向上させるものの、添加しすぎると異味を生じさせるという問題を有していた。
特許文献１には、高甘味度甘味料であるスクラロースによってバター風味を向上させることが記載されている。
In recent years, as the price of dairy ingredients soars, it is desired to reduce the amount of dairy ingredients used to maintain the price of foods. However, since not only the taste but also the strength of the flavor of the butter are important, there is a risk that the quality of food may be deteriorated by reducing the amount used.
Therefore, in order to maintain the quality of foods, there is a butter flavor as a flavor as an alternative material for the butter flavor. However, although such a flavor enhances the flavor, it has a problem that if added too much, a flavor is produced.
Patent Document 1 describes improving the butter flavor with sucralose, which is a high-intensity sweetener.
一方、レシチンは、天然の乳化剤として食品、工業用品、化粧品、医薬品などに幅広く使用されている。食品に対しては、従来より、油の飛び跳ね防止（特許文献２を参照）や離型剤(特許文献３を参照)の目的で用いられてきた。しかしながら、特許文献２及び特許文献３には、レシチンによってバター風味を増強できる点についての記載はなく、示唆もない。 On the other hand, lecithin is widely used as a natural emulsifier in foods, industrial products, cosmetics, pharmaceuticals and the like. Conventionally, it has been used for foods for the purpose of preventing oil splashing (see Patent Document 2) and a release agent (see Patent Document 3). However, in Patent Documents 2 and 3, there is no description or suggestion that lecithin can enhance butter flavor.
しかしながら、特許文献１に記載の方法においては、甘味を付与したくない食品へ適用することが難しい。また、高甘味度甘味料特有の異風味を食品に生じさせる可能性を有している。 However, the method described in Patent Document 1 is difficult to apply to foods that do not want to impart sweetness. In addition, there is a possibility of giving foods an off-flavor peculiar to high-intensity sweeteners.
そこで、本発明は、バター風味を有する油脂組成物のバター風味増強方法及びバター風味増強剤を提供することを目的とする。 Therefore, an object of the present invention is to provide a butter flavor enhancing method and a butter flavor enhancing agent for an oil and fat composition having a butter flavor.
本発明者等は、鋭意検討を行い、バター風味を有する油脂組成物中にレシチンを含有させることにより、当該バター風味を増強可能であることを見出し、本発明を完成させた。 The present inventors have conducted extensive studies and found that it is possible to enhance the butter flavor by including lecithin in an oil and fat composition having a butter flavor, and completed the present invention.
本発明のバター風味増強方法は、バター風味を有する油脂組成物のバター風味増強方法であって、レシチンを含有させることを特徴とする。 The method for enhancing the butter flavor of the present invention is a method for enhancing the butter flavor of an oil/fat composition having a butter flavor, characterized by comprising lecithin.
また、前記レシチンを０．０２質量％以上５質量％以下含有させることが好ましい。 Further, it is preferable that the lecithin is contained in an amount of 0.02% by mass or more and 5% by mass or less.
本発明のバター風味増強剤は、バター風味を有する油脂組成物のバター風味増強剤であって、レシチンを有効成分とする。 The butter flavor enhancer of the present invention is a butter flavor enhancer for an oil and fat composition having butter flavor, and contains lecithin as an active ingredient.
本発明のバター風味増強方法及びバター風味増強剤は、バター風味を有する油脂組成物のバター風味を増強することを可能とする。 INDUSTRIAL APPLICABILITY The butter flavor enhancing method and the butter flavor enhancing agent of the present invention make it possible to enhance the butter flavor of an oil and fat composition having butter flavor.
以下に、本発明のバター風味増強方法及びバター風味増強剤の具体的な実施形態について説明する。 Specific embodiments of the butter flavor enhancing method and the butter flavor enhancing agent of the present invention will be described below.
まず、本発明における「バター風味を有する油脂組成物」とは、油脂組成物に対して、生乳から作られたバターの風味、当該バターを加熱した際に生じるローストバターの風味、及び生クリームを発酵させて作られた発酵バターの風味などの「バター風味」が、予め、付与されている油脂組成物のことである。
なお、油脂組成物に当該バター風味を付与する方法は、特に限定するものではないが、例えば、バター風味原料として、生乳由来のバター及びその加工品、発酵バター及びその加工品、バターフレーバーを有する香料、ローストバターフレーバーを有する香料、及び発酵バターフレーバーを有する香料から選ばれる１種又は２種以上を選択して含有させるものである。好ましくはバターフレーバーを有する香料及びローストバターフレーバーを有する香料から選ばれる１種又は２種である。バター風味を有する油脂組成物中におけるバター風味原料の含有量は、特に限定するものではなく、好ましくは０．００５質量％以上２質量％以下であり、より好ましくは０．０１質量％以上２質量％以下であり、さらに好ましくは０．０１質量％以上１質量％以下であり、さらにより好ましくは０．０１質量％以上０．５質量％以下である。少なくとも食用油脂、バター風味原料及びレシチンを合わせて１００質量％以下である。
First, the "oil and fat composition having a butter flavor" in the present invention means, for the oil and fat composition, the flavor of butter made from raw milk, the flavor of roast butter produced when the butter is heated, and the fresh cream. “Butter flavor” such as the flavor of fermented butter produced by fermentation is an oil and fat composition that has been imparted in advance.
The method for imparting the butter flavor to the oil and fat composition is not particularly limited, but, for example, as a butter flavor raw material, butter derived from raw milk and processed products thereof, fermented butter and processed products thereof, and butter flavor are included. One or more selected from flavors, flavors having roast butter flavor, and flavors having fermented butter flavor are selected and contained. One or two selected from flavors having butter flavor and flavors having roast butter flavor are preferable. The content of the butter flavor raw material in the fat composition having butter flavor is not particularly limited and is preferably 0.005 mass% or more and 2 mass% or less, more preferably 0.01 mass% or more and 2 mass% or less. % Or less, more preferably 0.01% by mass or more and 1% by mass or less, and even more preferably 0.01% by mass or more and 0.5% by mass or less. It is 100% by mass or less in total of at least edible oil and fat, butter flavor raw material and lecithin.
本発明のバター風味増強方法は、バター風味を有する油脂組成物に対して、レシチンを含有させるものである。 The butter flavor enhancing method of the present invention comprises adding lecithin to an oil and fat composition having butter flavor.
ここで、レシチンとは、各種リン脂質を主体とする混合物の総称であり、主要な成分は、ホスファチジルコリン（ＰＣ）、ホスファチジルエタノールアミン（ＰＥ）、ホスファチジルイノシトール（ＰＩ）、ホスファチジルセリン（ＰＳ）、ホスファチジルグリセロール（ＰＧ）、ホスファチジン酸（ＰＡ）及びこれらのリン脂質に結合しているｓｎ−１位あるいはｓｎ−２位の脂肪酸が加水分解されたリゾ体を含むアシルグリセロ型リン脂質である。このようなレシチンは、動物、植物、微生物などの生体内に幅広く分布しており、特に、動物の脳や肝臓、それに卵黄、パーム、落花生、大豆、ヒマワリ、菜種及び酵母などに多く含まれている。本発明におけるレシチンの原料は、特に限定するものではないが、例えば、卵黄、大豆、ヒマワリ及び菜種であることが好ましく、大豆であることがより好ましい。 Here, lecithin is a general term for a mixture mainly composed of various phospholipids, and main components are phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), phosphatidyl. It is an acylglycero-type phospholipid containing a lyso form in which glycerol (PG), phosphatidic acid (PA) and the fatty acid at the sn-1 position or the sn-2 position bound to these phospholipids are hydrolyzed. Such lecithin is widely distributed in living organisms such as animals, plants and microorganisms, and in particular, it is contained in a large amount in animal brains and livers, egg yolks, palms, peanuts, soybeans, sunflowers, rapeseeds and yeasts. There is. The raw material of lecithin in the present invention is not particularly limited, but for example, egg yolk, soybean, sunflower and rapeseed are preferable, and soybean is more preferable.
レシチンには、製造方法又はリン脂質の純度に応じて、クルードレシチン（粗製レシチンやペーストレシチンとも称する）；脱油レシチン（粉末レシチンとも称する）；分別レシチン（精製レシチンとも称する）；酵素処理レシチン等がある。本発明においては、植物原料由来のクルードレシチンを用いることが好ましい。 Lecithin includes crude lecithin (also referred to as crude lecithin or paste lecithin); deoiled lecithin (also referred to as powder lecithin); fractionated lecithin (also referred to as purified lecithin); There is. In the present invention, it is preferable to use crude lecithin derived from a plant material.
なお、本明細書において、レシチンの含有量は、食品添加物公定法分析試験法により定められた、アセトン不溶物に換算した値を意味する。レシチン原料中のアセトン不溶物の含有割合は、具体的には以下の測定により求められる。
（レシチン原料中のアセトン不溶物の含有割合の測定方法）
（１）レシチン約２ｇの質量を精密に量り質量（Ａ）を得る。
（２）量りとったレシチンを５０ｍＬ目盛付き共栓遠心管に入れ、石油エーテル３ｍＬを加えて溶かす。
（３）（２）にアセトン１５ｍＬを加えてよく撹拌した後、氷水中に１５分間静置する。
（４）（３）に予め０℃以上５℃以下に冷却したアセトンを加えて５０ｍＬとし、よく撹拌して氷水中に１５分間静置した後、毎分３０００回転で１０分間遠心分離し、上層液をフラスコに採る。
（５）（３）で共栓遠心管に残った沈殿物に０℃以上５℃以下のアセトンを加えて５０ｍＬとし、氷水中で冷却しながらよく撹拌した後、毎分３０００回転で１０分間遠心分離する。
（６）分離した上層液を（３）のフラスコに合わせ、水浴上で蒸留し、残留物を１０５℃で１時間乾燥し、その質量を精密に量り質量（Ｂ）を得る。
（７）得られた質量（Ａ）及び（Ｂ）を以下の式（１）に代入して、レシチン原料中のアセトン不溶物の含有割合を算出する。
アセトン不溶物（質量％）＝（１−Ｂ／Ａ）×１００ ・・・ （１）
In addition, in this specification, the content of lecithin means the value converted into the acetone insoluble matter defined by the food additive official standard analytical test method. The content ratio of the acetone insoluble matter in the lecithin raw material is specifically determined by the following measurement.
(Measurement method of content ratio of acetone insoluble matter in lecithin raw material)
(1) About 2 g of lecithin is precisely weighed to obtain the mass (A).
(2) Put the measured lecithin into a 50 mL graduated stoppered centrifuge tube, and add 3 mL of petroleum ether to dissolve.
(3) Add 15 mL of acetone to (2), stir well, and leave still in ice water for 15 minutes.
(4) To (3) was added acetone previously cooled to 0° C. or higher and 5° C. or lower to 50 mL, stirred well and allowed to stand in ice water for 15 minutes, and then centrifuged at 3000 rpm for 10 minutes to give an upper layer. Collect the liquid in a flask.
(5) To the precipitate remaining in the ground-in stopper centrifuge tube in (3), add acetone at 0°C or higher to 5°C or lower to 50 mL, stir well while cooling in ice water, and then centrifuge at 3000 rpm for 10 minutes. To separate.
(6) The separated upper layer liquid is put in the flask of (3), distilled on a water bath, and the residue is dried at 105° C. for 1 hour, and its mass is precisely weighed to obtain a mass (B).
(7) The obtained masses (A) and (B) are substituted into the following formula (1) to calculate the content ratio of the acetone insoluble matter in the lecithin raw material.
Acetone insoluble matter (mass %)=(1-B/A)×100 (1)
本発明のバター風味増強方法においては、バター風味を有する油脂組成物に対して、レシチンを０．０２質量％以上５質量％以下含有させることが好ましく、０．０５質量％以上５質量％以下含有させることがより好ましく、０．１質量％以上５質量％以下含有させることがさらに好ましく、０．２質量％以上４質量％以下含有させることがさらにより好ましく、０．３質量％以上４質量％以下含有させることがより一層好ましく、０．６質量％以上３質量％以下含有させることがさらに一層好ましく、１質量％以上３質量％以下含有させることがことさらに好ましく、１．２質量％以上３質量％以下含有させることが特に好ましく、１．２質量％以上２．５質量％以下含有させることが最も好ましい。 In the method for enhancing the butter flavor of the present invention, lecithin is preferably contained in an amount of 0.02% by mass or more and 5% by mass or less, and 0.05% by mass or more and 5% by mass or less of the fat composition having buttery flavor. It is more preferable to contain 0.1 mass% or more and 5 mass% or less, further preferably 0.2 mass% or more and 4 mass% or less, still more preferably 0.3 mass% or more and 4 mass% or less. It is more preferable to contain the following: 0.6 mass% or more and 3 mass% or less is still more preferable, 1 mass% or more and 3 mass% or less is more preferable, 1.2 mass% or more 3 mass% or less It is particularly preferable that the content is 1.2 mass% or less, and most preferably 1.2 mass% or more and 2.5 mass% or less.
本発明におけるバター風味を有する油脂組成物は、少なくとも食用油脂と、バター風味原料とを含むものである。好ましくは、水の含有量が１質量％以下である。 The oil and fat composition having a butter flavor according to the present invention contains at least an edible oil and fat and a butter flavor raw material. Preferably, the water content is 1% by mass or less.
食用油脂は、特に限定するものではないが、例えば、大豆油、菜種油、コーン油、パーム油、パーム核油、ヒマワリ油、オリーブ油、綿実油、紅花油、亜麻仁油、ゴマ油、米油、落花生油、ヤシ油等の植物油脂、豚脂、牛脂、鶏脂等の動物油脂、中鎖脂肪酸トリグリセリド並びにこれらに分別、水素添加、エステル交換等を施した加工油脂が挙げられる。これらの食用油脂は、１種単独でも２種以上の併用でもよい。好ましくは大豆油、菜種油、コーン油、パーム油、パーム核油、ヒマワリ油及びオリーブ油から選ばれる１種又は２種以上を当該食用油脂中に６０質量％以上、好ましくは８０質量％以上、より好ましくは９０質量％以上含むものであり、上限は特にないが１００質量％以下である。さらに食用油脂は、より好ましくは大豆油、菜種油及びコーン油から選ばれる１種又は２種以上を当該食用油脂中に６０質量％以上、好ましくは８０質量％以上、より好ましくは９０質量％以上含むものであり、上限は特にないが１００質量％以下である。食用油脂は、バター風味を有する油脂組成物中に、８５質量％以上含まれていることが好ましく、９０質量％以上含まれていることがより好ましく、９５質量％以上含まれていることがさらに好ましく、少なくとも、食用油脂、バター風味原料及びレシチンを合わせて１００質量％以下である。なお、食用油脂は、油脂組成物に適度な粘度をもたせるために、パーム核油、大豆や菜種油などの極度硬化油を１質量％以上６質量％以下含有してもよい。 Edible oils and fats are not particularly limited, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm kernel oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, Examples thereof include vegetable oils and fats such as coconut oil, animal oils and fats such as lard, beef tallow, and chicken fat, medium-chain fatty acid triglycerides, and processed oils and fats obtained by subjecting these to fractionation, hydrogenation, transesterification and the like. These edible oils and fats may be used alone or in combination of two or more. Preferably 1 or 2 or more selected from soybean oil, rapeseed oil, corn oil, palm oil, palm kernel oil, sunflower oil and olive oil in the edible oil and fat is 60 mass% or more, preferably 80 mass% or more, more preferably Is 90% by mass or more, and there is no particular upper limit, but it is 100% by mass or less. Furthermore, the edible oil/fat more preferably contains 60% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more in the edible oil/fat, one or more kinds selected from soybean oil, rapeseed oil and corn oil. Although there is no particular upper limit, it is 100% by mass or less. The edible oil/fat is preferably contained in the oil/fat composition having a butter flavor in an amount of 85% by mass or more, more preferably 90% by mass or more, and further preferably 95% by mass or more. Preferably, at least 100% by mass in total of edible oil and fat, butter flavor raw material and lecithin are combined. The edible oil/fat may contain 1% by mass or more and 6% by mass or less of extremely hardened oil such as palm kernel oil, soybean or rapeseed oil in order to give the oil/fat composition an appropriate viscosity.
また、バター風味を有する油脂組成物は、上記のレシチン、食用油脂及びバター風味原料以外にも、レシチンの効果を阻害しない範囲においてその他の原料を含んでもよい。その他の原料としては、例えば、レシチン以外の乳化剤；塩などの調味料；酸化防止剤；着色料等が挙げられる。 In addition to the above lecithin, edible oil and fat and butter flavor raw material, the oil and fat composition having butter flavor may contain other raw materials as long as the effect of lecithin is not impaired. Examples of other raw materials include emulsifiers other than lecithin; seasonings such as salts; antioxidants; coloring agents.
バター風味を有する油脂組成物は、食品を加熱調理する際の敷き油や炒め油等の離形用途、食品に混錬する練り込み用途、そのまま食品に塗る生食用途などに用いることができる。適用する食品としては、イングリッシュマフィン等のパン、ドーナッツ、クッキー、スポンジケーキ、目玉焼き、玉子焼き、スクランブルエッグなどが挙げられる。 The oil and fat composition having a butter flavor can be used for demolding applications such as bedding oil and stir-frying oil when cooking food, kneading for kneading into food, and raw food application as it is for application to food. Foods to be applied include bread such as English muffins, donuts, cookies, sponge cakes, fried eggs, fried eggs, scrambled eggs and the like.
本発明のバター風味増強剤は、バター風味を有する油脂組成物のバター風味を増強するものであり、レシチンを有効成分として含有する。なお、レシチンについての説明は、上述しているので省略する。 The butter flavor enhancer of the present invention enhances the butter flavor of a fat composition having butter flavor and contains lecithin as an active ingredient. The description of lecithin is omitted because it has been described above.
本発明のバター風味増強剤は、レシチンを５質量％以上１００質量％以下含有していることが好ましく、２０質量％以上１００質量％以下含有していることがより好ましく、５０質量％以上１００質量％以下含有していることがさらに好ましく、７０質量％以上１００質量％以下含有していることがさらにより好ましく、８０質量％以上１００質量％以下含有していることが特に好ましい。 The butter flavor enhancer of the present invention preferably contains lecithin in an amount of 5% by mass or more and 100% by mass or less, more preferably 20% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass. % Or less, more preferably 70% by mass or more and 100% by mass or less, still more preferably 80% by mass or more and 100% by mass or less.
本発明のバター風味増強剤は、レシチン以外にも、発明の効果を損ねない範囲でその他の成分を含んでもよく、例えば、レシチン以外の乳化剤；食用油脂；酸化防止剤；着色料等が挙げられる。 The butter flavor enhancer of the present invention may contain other components in addition to lecithin as long as the effects of the invention are not impaired, and examples thereof include emulsifiers other than lecithin; edible oils and fats; antioxidants; coloring agents and the like. ..
このような本発明のバター風味増強剤の添加量は、バター風味を有する油脂組成物中にレシチンが、０．０２質量％以上５質量％以下となることが好ましく、０．０５質量％以上５質量％以下となることがより好ましく、０．１質量％以上５質量％以下となることがさらに好ましく、０．２質量％以上４質量％以下となることがさらにより好ましく、０．３質量％以上４質量％以下となることがより一層好ましく、０．６質量％以上３質量％以下となることがさらに一層好ましく、１質量％以上３質量％以下となることがことさらに好ましく、１．２質量％以上３質量％以下となることが特に好ましく、１．２質量％以上２．５質量％以下となることが最も好ましい。 The addition amount of such a butter flavor enhancer of the present invention is preferably such that lecithin in the fat composition having butter flavor is 0.02% by mass or more and 5% by mass or less, and 0.05% by mass or more 5 The content is more preferably not more than 0.1% by mass, more preferably not less than 0.1% by mass and not more than 5% by mass, further preferably not less than 0.2% by mass and not more than 4% by mass, and 0.3% by mass 4 mass% or more is more preferable, 0.6 mass% or more and 3 mass% or less is still more preferable, 1 mass% or more and 3 mass% or less is further preferable, 1.2 It is particularly preferable that the content be at least 3% by mass, and most preferably at least 1.2% by mass and not more than 2.5% by mass.
以下に、本発明のバター風味増強方法及びバター風味増強剤の実施例を説明する。 Examples of the butter flavor enhancing method and the butter flavor enhancing agent of the present invention will be described below.
まず、本実施例において用いた食用油脂、バター風味原料及びレシチンを以下に挙げる。
（食用油脂）（いずれも水の含有量は１質量％以下である。）
１．大豆油：AJINOMOTO コクとうまみの大豆の油、株式会社Ｊ−オイルミルズ製
２．菜種油：AJINOMOTO さらさらキャノーラ油、株式会社Ｊ−オイルミルズ製
３．コーン油：AJINOMOTO 胚芽の恵みコーン油、株式会社Ｊ−オイルミルズ製
（バター風味原料）
４．バターフレーバー：バターフレーバーＡＪ−５９１６、長谷川香料株式会社製
５．ローストバターフレーバー：ローストバターコンクＳＣ６８１４９１、アイ・エフ・エフ日本株式会社製
（レシチン）
６．レシチン：レシチンＡＹ、大豆由来、クルードレシチン、アセトン不溶物含有割合６０質量％以上（食品添加物公定法分析試験法）、株式会社Ｊ−オイルミルズ製
First, edible oils and fats, butter flavor raw materials and lecithin used in this example are listed below.
(Edible fats and oils) (The content of water in each is 1% by mass or less.)
1. Soybean oil: AJINOMOTO Soybean oil, rich and delicious, made by J-Oil Mills Co., Ltd. 2. Rapeseed oil: AJINOMOTO Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd. 3. Corn oil: AJINOMOTO Germ grace Corn oil, made by J-Oil Mills Co., Ltd. (raw material for butter flavor)
4. Butter flavor: Butter flavor AJ-5916, manufactured by Hasegawa Koryo Co., Ltd. 5. Roasted butter flavor: Roasted butter conc SC681491, made by IF Japan Co., Ltd. (lecithin)
6. Lecithin: Lecithin AY, soybean-derived, crude lecithin, acetone insoluble matter content 60% by mass or more (Food Additives Official Method Analytical Test Method), manufactured by J-Oil Mills Co., Ltd.
表１に示す配合にてバター風味を有する油脂組成物（試験油）を調製した。 An oil and fat composition (test oil) having butter flavor was prepared according to the formulation shown in Table 1.
＜１．イングリッシュマフィンによる試験＞
比較例１、比較例２及び実施例１乃至１１の試験油をイングリッシュマフィン（イングリッシュマフィン、敷島製パン株式会社製）に２ｇ塗り広げて、以下の評価指標に基づいて専門パネラー２名にてバター風味の強度について０．５刻みで官能評価を行った。例えば、バター風味の強度が、４と５の間の場合には、評価値を４．５とした。実施例１乃至６は比較例１を対照として評価し、実施例７乃至１１は比較例２を対照として評価した。得られた２名の点数の平均点を評価値として表１に示す。
<1. Testing with English Muffins>
2 g of the test oils of Comparative Examples 1 and 2 and Examples 1 to 11 were spread on English muffins (English muffins, made by Shikishima Bread Co., Ltd.), and butter was used by two professional panelists based on the following evaluation indexes. A sensory evaluation was performed on the intensity of flavor at intervals of 0.5. For example, when the intensity of butter flavor is between 4 and 5, the evaluation value is 4.5. Examples 1 to 6 were evaluated using Comparative Example 1 as a control, and Examples 7 to 11 were evaluated using Comparative Example 2 as a control. The average score of the scores of the two persons obtained is shown in Table 1 as an evaluation value.
（評価指標）
５：比較例１又は比較例２と比較して風味が非常に強い
４：比較例１又は比較例２と比較して風味が強い
３：比較例１又は比較例２と比較して風味が少し強い
２：比較例１又は比較例２と同等の風味である
１：比較例１又は比較例２と比較して風味が弱い
(Evaluation index)
5: Very strong flavor compared to Comparative Example 1 or Comparative Example 4: Strong flavor compared to Comparative Example 1 or Comparative Example 3: Small flavor compared to Comparative Example 1 or Comparative Example 2 Strong 2: Flavor equivalent to that of Comparative Example 1 or Comparative Example 1: Less flavor compared to Comparative Example 1 or Comparative Example 2
表１に示すように、実施例１乃至１１の試験油は、レシチンを添加していない比較例１又は比較例２と比較して、いずれもバター風味が増強されていることが分かる。なお、異風味については、いずれの実施例においても感じられなかった。 As shown in Table 1, it is understood that the test oils of Examples 1 to 11 have enhanced butter flavor as compared with Comparative Example 1 or Comparative Example 2 in which lecithin is not added. No off-flavor was felt in any of the examples.
また、本発明のバター風味増強方法においては、バター風味を有する油脂組成物中にレシチンを０．１質量％以上２質量％以下含有させることで、バター風味の増強効果が得られた。特に、レシチンを０．３質量％以上２質量％以下含有させた実施例２乃至６及び実施例８乃至１１において、顕著なバター風味増強効果が得られた。 In the method for enhancing the butter flavor of the present invention, the effect of enhancing the butter flavor was obtained by incorporating lecithin in the fat composition having butter flavor in an amount of 0.1% by mass or more and 2% by mass or less. Particularly, in Examples 2 to 6 and Examples 8 to 11 in which lecithin was contained in an amount of 0.3% by mass or more and 2% by mass or less, a remarkable butter flavor enhancing effect was obtained.
さらに、本発明のバター風味増強方法においては、バター風味を有する油脂組成物の食用油脂が、大豆油、菜種油及びコーン油のいずれにおいても優れたバター風味の増強効果が得られた。特に、実施例８、１０及び１１を比較すると、バター風味を有する油脂組成物の食用油脂が菜種油又はコーン油である場合に、より顕著なバター風味増強効果が得られることが分かった。 Further, in the method for enhancing the butter flavor of the present invention, the edible fats and oils having the butter flavor have excellent butter flavor enhancing effects in any of soybean oil, rapeseed oil and corn oil. In particular, comparing Examples 8, 10 and 11, it was found that when the edible oil/fat of the oil/fat composition having butter flavor was rapeseed oil or corn oil, a more remarkable butter flavor enhancing effect was obtained.
そして、本発明のバター風味増強方法においては、バター風味を有する油脂組成物中におけるバターフレーバー及びローストバターフレーバーのバター風味の増強効果が明らかとなった。特に、実施例１及び７を比較すると、バター風味原料としてローストバターフレーバーを用いた場合に、より顕著なバター風味増強効果が得られた。 Then, in the butter flavor enhancing method of the present invention, the butter flavor enhancing effect of the butter flavor and roast butter flavor in the fat composition having butter flavor was clarified. In particular, comparing Examples 1 and 7, a more remarkable butter flavor enhancing effect was obtained when roast butter flavor was used as the butter flavor raw material.
＜２．スクランブルエッグによる試験＞
表１における比較例１、実施例１、３及び４の試験油を用いてスクランブルエッグを調製し、バター風味の増強効果について検討した。
スクランブルエッグは、熱したフライパンに試験油５ｇを広げて、溶き卵５０ｍｌを入れ、２分間加熱しながらすばやく撹拌して調製した。得られたスクランブルエッグを専門パネラー２名にて官能評価した。
<2. Test with scrambled eggs>
Scrambled eggs were prepared using the test oils of Comparative Example 1, Examples 1, 3 and 4 in Table 1, and the effect of enhancing the butter flavor was examined.
The scrambled egg was prepared by spreading 5 g of the test oil in a heated frying pan, adding 50 ml of the beaten egg, and rapidly stirring the mixture while heating for 2 minutes. The obtained scrambled eggs were sensory-evaluated by two expert panelists.
実施例１，３及び４の試験油を用いて調製したスクランブルエッグは、比較例１を用いて調製したスクランブルエッグと比較して、バター風味が強く感じられた。この結果から、本実施例の試験油をスクランブルエッグに適用した場合においても、バター風味の増強効果が認められた。 The scrambled eggs prepared using the test oils of Examples 1, 3 and 4 had a stronger buttery flavor than the scrambled eggs prepared using Comparative Example 1. From these results, the effect of enhancing the butter flavor was recognized even when the test oil of this example was applied to scrambled eggs.
本発明のバター風味増強方法及びバター風味増強剤は、上述の実施形態及び実施例に限定されるものではなく、発明の効果を損ねない範囲において、種々の変更が可能である。 The butter flavor enhancing method and the butter flavor enhancing agent of the present invention are not limited to the above-described embodiments and examples, and various modifications can be made within a range that does not impair the effects of the invention.
Claims (3)
レシチンを含有させることを特徴とする、前記増強方法である。 A method for enhancing butter flavor of an oil composition having butter flavor,
The enhancement method is characterized by containing lecithin.
レシチンを有効成分とする、前記増強剤である。 A butter flavor enhancer for an oil or fat composition having a butter flavor,
The said enhancer which uses lecithin as an active ingredient.
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