JP2021000077A - Method for producing low trans-fatty acid butter-like food product and low trans-fatty acid butter-like food product - Google Patents

Abstract

To produce a food product with a lower trans-fatty acid content than that in butter, where the food product is made not from butter but from an animal milk, such as cow milk, yet has a butter-like appearance, use feeling, texture and taste.SOLUTION: A method for producing a low trans-fatty acid butter-like food product comprises adding a processed vegetable oil to an animal milk, emulsifying the mixture to obtain an animal milk emulsion, cooling the animal milk emulsion to obtain a creamy substance, churning or cavitating the creamy substance, removing a water phase to obtain an oil-phase solid content; and kneading and homogenizing the oil-phase solid content.SELECTED DRAWING: Figure 1

Description

The present application relates to a method for producing a low trans fatty acid butter-like food and a low trans fatty acid butter-like food.

In Patent Document 1 below, a hydrous mixture containing butter and milk is heated until the water content becomes less than 1% by mass to prepare a processed butter product, and the processed butter product is mixed with edible fats and oils to prepare a fat and oil composition. A method for producing an oil / fat composition for producing a product is disclosed.

Japanese Patent No. 6516940

In recent years, it has been pointed out that an increase in trans fatty acid intake due to a high-fat diet increases LDL cholesterol in the blood, which increases the risk of coronary heart disease, and reduces trans fatty acid intake. Is recommended.

The present application is not using butter as a raw material, but using livestock milk such as milk as a raw material, and a food having a butter-like appearance, usability, texture and taste, but having a lower trans fatty acid content than butter. The subject is to manufacture.

The method for producing a low trans fatty acid butter-like food according to the first aspect of the present application is to churn a creamy substance obtained by cooling a livestock milk emulsion obtained by adding vegetable processed fats and oils to livestock milk and emulsifying it. Alternatively, it is characterized in that cavitation is performed to remove the aqueous phase and the solid content of the oil phase obtained is kneaded to make it uniform.

The term "butter-like food" as used in the present application refers to food having plasticity like butter at room temperature. The term "plasticity" as used herein refers to a physical property in which a solid is deformed by an external force and the deformation is irreversible. In other words, in the state where the plasticity is not maintained, the solid breaks without being deformed when an external force is applied, or conversely, the whole solid flows more than the deformed state. The normal temperature here means a range of 20 ° C to 30 ° C.

Further, the "low trans fatty acid" referred to in the present application means that the trans fatty acid is contained in a content lower than that of the trans fatty acid normally contained in butter, and the content of the trans fatty acid is 0, that is, the trans fatty acid is completely contained. It also includes the fact that it is not a concept.

The second aspect of the present application is characterized in that, in addition to the characteristics of the first aspect, the livestock milk is milk, goat milk, sheep milk, buffalo milk or camel milk.

In the low trans fatty acid butter-like food according to the third aspect of the present application, components derived from livestock milk and fat globules derived from processed vegetable fats and oils are suspended in a colloidal form and retain plasticity at at least 20 ° C. It is characterized by doing.

The significance of "plasticity" here is as described above. That is, the low trans fatty acid butter-like food according to this embodiment is not too hard to be crushed or too soft to flow when an external force is applied at least at 20 ° C. It is necessary that this plasticity is maintained at 20 ° C., but it may be maintained at other temperatures as well.

In the fourth aspect of the present application, in addition to the features of the third aspect, the livestock milk is milk, the lipid content is 70% by mass or more and 85% by mass or less, and the protein content is 0.1% by mass. It is 2.0% by mass or less, the carbohydrate content is 1.0% by mass or more and 5.0% by mass or less, and the ash content is 0.05% by mass or more and 0.5% by mass or less. The content of α-tocopherol is 0.005% by mass or more and 0.02% by mass or less, the content of lactose is 0.5% by mass or more, and the content of trans fatty acid is 1.0% by mass or less. The cholesterol content is 0.1% by mass or less, and the melting point of the lipid is 25 ° C. or higher and 45 ° C. or lower.

The fifth aspect of the present application is characterized in that the melting point of the lipid is 30 ° C. or higher and 35 ° C. or lower, in addition to the characteristics of the third aspect or the fourth aspect.

Since each aspect of the present application is configured as described above, the appearance, usability, and usability of using livestock milk such as milk, goat milk, sheep milk, buffalo milk, or camel milk without using butter as a raw material. Butter-like foods can be produced in terms of both texture and taste. Unlike ordinary butter, this butter-like food is a healthy food with a low content of trans fatty acids.

It is a flowchart which shows the outline of the manufacturing method of the low trans fatty acid butter-like food in embodiment of this application.

Hereinafter, embodiments of the present application will be described with reference to the drawings.

FIG. 1 is a flowchart showing an outline of a method for producing a low trans fatty acid butter-like food according to the embodiment of the present application.

In the method for producing a low trans fatty acid butter-like food according to the present embodiment, a creamy substance obtained by adding processed vegetable oil to livestock milk and emulsifying it is subjected to churn or cavitation to remove the aqueous phase. The obtained oil phase solid content is kneaded and homogenized.

Examples of livestock milk include milk, goat milk, sheep milk, buffalo milk, camel milk and the like, but milk is the most suitable.

In livestock milk (for example, milk), in the milk livestock heating step of S1, the vegetable processed fats and oils added later as the oil phase are emulsified into an O / W type with respect to the livestock milk (for example, milk) which becomes the aqueous phase. It is heated to a temperature equal to or higher than the melting point of the processed vegetable fat, for example, 60 ° C. If necessary, a hydrophilic emulsifier such as sucrose fatty acid ester may be added to livestock milk (for example, milk) in advance in order to stabilize the emulsified state in the subsequent emulsification step of S3.

Processed vegetable oils include plant-derived edible oils that are liquid at room temperature, such as soybean oil, palm oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, peanut oil, sesame oil, linseed oil, olive oil, and corn oil. The melting point is adjusted by an appropriate means (for example, hydrogenation, ester exchange, etc.) so that the oil becomes solid at room temperature. As the processed vegetable oil, soybean oil, palm oil or rapeseed oil having a melting point adjusted to around 32 ° C. is most suitable.

Such vegetable processed fats and oils having a melting point of, for example, about 32 ° C. are heated to a product temperature equal to or higher than the melting point of the fats and oils, for example, 60 ° C. in the fat and oil heating step of S2, and are liquefied. If necessary, a lipophilic emulsifier such as glycerin fatty acid ester, sorbitan fatty acid ester or propylene glycol fatty acid ester is added to the processed vegetable fat in advance in order to stabilize the emulsified state in the subsequent emulsification step of S3. You may leave it.

In addition, the livestock milk heating step of S1 and the fat and oil heating step of S2 are carried out as separate steps.

The livestock milk heated in the livestock milk heating step of S1 and the vegetable processed fats and oils heated in the fat and oil heating step of S2 are subjected to an emulsification treatment in the emulsification step of S3. Specifically, the heated livestock milk is first put into the emulsification tank, and the processed vegetable fats and oils heated while stirring are gradually added so as not to mix air. At this time, the amount of livestock milk (for example, milk) is set to, for example, 20% by mass or more and 60% by mass or less, preferably 40% by mass or more and 60% by mass or less, and the added vegetable processed oil (for example, palm oil, large amount) is added. (Soybean oil or rapeseed oil) is preferably 40% by mass or more and 80% by mass or less, preferably 40% by mass or more and 60% by mass or less of the total amount. By this emulsification step, an O / W type livestock milk emulsion is formed. In order to stabilize this O / W type emulsified state, the emulsification may be homogenized with a pressure emulsifier such as a colloid mill, a homomixer or a homogenizer. However, in order to facilitate the destruction of emulsification performed in the subsequent churning step or cavitation step of S6, it is not preferable to strengthen the emulsification more than necessary or to make the emulsified particles finer.

When this livestock milk emulsion is cooled to 15 ° C. or lower, preferably 10 ° C. or lower in the cooling step of S4, a creamy substance having a creamy appearance is obtained.

The creamy substance obtained in the cooling step is kept in a cooled state for 8 hours or more, preferably 10 hours or more in the aging step of S5, so that the fats and oils in the cream are crystallized and become a stable state.

That is, the oil and fat crystals in the O / W cream can be adjusted to an appropriate size by slowly cooling the O / W cream and taking an aging step. The O / W cream, which has been controlled to an appropriate size by cooling and aging, easily foams in the next churn (cavitation step) to improve the efficiency of churn.

It is not preferable to refine the fat crystals by quenching and scraping as in the case of producing margarine or the like. Therefore, in this cooling step and the aging step, a quenching plasticizer (scraping type heat exchanger, for example, PERFECTOR KONBINATOR: manufactured by Winckler Co., Ltd.) used in manufacturing margarine or the like is not required.

Next, in the churning step or cavitation step of S6, the creamy substance is vigorously agitated so as to embrace air in the tank to form bubbles in the creamy substance. By continuing this stirring, fat globules are adsorbed around the bubbles formed by the foaming of the cream. When stirring is further continued, the bubble state of the cream collapses, the fat globules on the surface aggregate, and eventually the aqueous phase and the oil phase separate.

In this churning step or cavitation step, for the purpose of destroying the emulsification while foaming, the separated aqueous phase is removed, and the viscous paste-like substance as the remaining oil phase solid content is uniform in S7. It is used in the conversion process.

In order to form bubbles in the creamy emulsion, destroy the emulsion while aggregating the fat globules, and efficiently collect the paste containing the oil phase and the remaining aqueous phase, general butter production derived from milk is produced. A cavitation step using a cavitation device having stronger foaming and emulsifying destructive power is preferable to a cavitation step using the churn device used in the above.

Here, in the production of so-called milk-derived ordinary butter, milk is concentrated to about 40% with a fat content of about 3% by centrifugation, back-permeation, etc., and then O / W type emulsified by a churn device. Cream is inverted into W / O type emulsified butter. During this time, a large amount of aqueous phase (whey, buttermilk, skim milk) is generated and discarded, and it takes an enormous amount of time to separate and concentrate.

On the other hand, the milk-derived butter-like food in the present disclosure does not require an enormous amount of time for separating and concentrating milk with a low fat content (around 3%) into butter with a high fat content (around 80%). , Does not generate a large amount of aqueous phase. Moreover, in the churning process, forcibly foaming and destroying emulsification, unlike the W / O type emulsion structure of butter, is derived from components derived from livestock milk and processed vegetable fats and oils. By creating a colloidal suspension of the resulting fat globules, i.e., colloidal suspension of small bubbles, aggregated fat globules, proteins in the aqueous phase, carbohydrates, ash, etc., resulting in normal temperature. It has plasticity under conditions (for example, 20 ° C.), and a butter-like texture and flavor can be obtained.

Then, in the homogenization step of S7, excess water is squeezed out from this paste-like substance, put into a kneader, and kneaded to homogenize. As a result, the composition becomes butter-like with increased hardness, and small bubbles, aggregated fat globules, proteins in the aqueous phase, carbohydrates, ash, etc. are suspended in a colloidal state. This state is different from the butter having a W / O type emulsified structure. By forming this colloidal state, a livestock milk butter-like food having a butter-like appearance, a feeling of use, a texture and a taste can be obtained. Further, after this homogenization step, it may be molded into a desired shape by molding or the like, and may be appropriately packaged. Here, by using milk, goat milk, sheep milk, buffalo milk or camel milk as the raw material, a low trans fatty acid butter-like food derived from each milk can be obtained.

By increasing the proportion of livestock milk higher than the above (for example, about 60% by mass or more and 70% by mass or less), it is possible to obtain a livestock milk butter-like food having a fat spread-like appearance and a feeling of use. In this case, since the oil phase content is reduced, it becomes more difficult to destroy the emulsification. Therefore, it is effective to perform a cavitation step for strongly destroying the emulsification by a cavitation device.

Here, as a raw material, milk as livestock milk is 50% by mass or more and less than 60% by mass, and as a vegetable processed fat and oil, soybean processing adjusted to a melting point of 25 ° C. or higher and 45 ° C. or lower, preferably 30 ° C. or higher and 35 ° C. or lower. When the fat, palm oil processed fat, or rapeseed oil processed fat is 40% by mass or more and 50% by mass or less and is subjected to the above production method, the lipid content is 70% by mass or more and 85% by mass or less, and the protein content. Is 0.1% by mass or more and 2.0% by mass or less, the carbohydrate content is 1.0% by mass or more and 5.0% by mass or less, and the ash content is 0.05% by mass or more and 0.5% by mass. The mass% or less, the α-tocopherol content is 0.005% by mass or more and 0.02% by mass or less, the lactose content is 0.5% by mass or more, and the trans fatty acid content is 1. A low trans fatty acid butter-like food having 0% by mass or less, a cholesterol content of 0.1% by mass or less, and a melting point of the lipid of 25 ° C. or more and 45 ° C. or less can be obtained. The low trans fatty acid butter-like food in this case exhibits a butter-like appearance, texture, texture and taste.

Here, in the above-mentioned low trans fatty acid butter-like food, the fact that the contents of trans fatty acid and cholesterol are equal to or less than the above upper limit value is significant as a difference from ordinary butter, and the value is 0. It doesn't matter if there is. Another notable difference is that the lactose content is 0.5% by mass or more compared to normal butter, which is also made from milk but contains almost no lactose by separating the aqueous phase during the manufacturing process. It has become. There is no particular upper limit to the lactose content, but in reality, it does not exceed the lactose content (approximately 4.5% by weight) in milk as a raw material. Furthermore, α-tocopherol is contained in a higher value than that of ordinary butter, which is derived from α-tocopherol (vitamin E) added as an antioxidant to the raw material processed vegetable fats and oils. ..

As raw materials, 5 kg (50% by mass) of unadjusted milk and 5 kg (50% by mass) of processed palm oil having a melting point of 33 ° C. were used.

First, the unadjusted milk was heated to a product temperature of 60 ° C. (milk storage heating step S1). On the other hand, the processed oil and fat of palm oil was heated and dissolved at 60 ° C. (oil and fat heating step S2). Then, the heat-dissolved palm oil processed fat and oil was added to the heated unadjusted milk with stirring, and pre-emulsified into an O / W type emulsion (emulsification step S3).

Next, this pre-emulsion was homogenized by passing it through a colloid mill, cooled to a product temperature of 15 ° C. with gentle stirring (cooling step S4), and left in a cold place for 15 hours for aging (cooling step S4). Aging step S5).

Next, the aged emulsion is transferred to a vertical mixer (30 quarts, Aikosha) for confectionery and bread making equipped with a whipper and stirred at the highest speed to cause cavitation, destroying the emulsion, and water. The phase and the oil phase solid content were separated (cavitation step, S6).

Then, the oil phase solid content obtained by separating and removing the aqueous phase with a filter cloth is uniformly kneaded (uniformization step, S7) again with the above vertical mixer equipped with a beater, and transferred to an appropriate container for milk. A low trans fatty acid butter-like food of origin was obtained. The obtained low trans fatty acid butter-like food was not a W / O type emulsion, but a colloidal composition in which bubbles, aqueous phases, proteins, carbohydrates and the like were dispersed in the oil phase.

The low trans fatty acid butter-like food obtained above was subjected to component analysis. The results are shown in Table 1 below.

As shown in Table 1 above, trans fatty acids are 0.44% by mass, and trans fatty acids in ordinary butter are "Food Safety Commission" Evaluation Basic Data Survey Report on Trans Fatty Acids Contained in Foods "(2007)". According to the above, the average value is 1.951 g / 100 g (= 1.951 mass%), which is significantly lower. Cholesterol in ordinary butter is 210 mg / 100 g (= 0.21% by mass) according to the Standard Tables of Food Composition in Japan 2015 (7th edition) (hereinafter referred to as "food composition table"). In Table 1 above, it was extremely low at 0.016% by mass. Furthermore, the amount of α-tocopherol in ordinary butter was 1.5 mg / 100 g (= 0.0015% by mass) according to the food composition table, but in Table 3 above, it was about 10 times that value. In addition, when ordinary butter contained almost no lactose, it was 0.65% by mass in Table 1 above. Further, the carbohydrate content in ordinary butter was 0.2 g / 100 g (= 0.2% by mass) according to the food composition table, but in Table 1 above, it was 3.7% by mass, which is more than 10 times this amount. From the above, the low trans fatty acid butter-like food derived from milk can be sufficiently distinguished from normal butter by the analytical value.

In addition, even if other livestock milk such as goat milk, sheep milk, buffalo milk or camel milk is used as a raw material instead of the milk used as the raw material in the above embodiment, a food for low trans fatty acid butter is similarly produced. Can be done.

(7) Evaluation of Plasticity The plasticity of the low trans fatty acid butter-like foods of the above examples was evaluated as follows. As a comparative example, ordinary butter was used.

Specifically, the samples of Examples and Comparative Examples were cut into about 3 cm squares, respectively, and stored at 5 ° C, 10 ° C, 15 ° C and 20 ° C for 12 hours.

For each sample, the stress required for deformation was measured with a rheometer (RTC2005DD, Leotech). Specifically, from a state where a plunger provided with a disk having a diameter of 5 mm at the tip is in contact with the sample, a maximum stress (N / cm ² ) is applied to the place where the plunger is advanced by 15 mm at an approach speed of 2 cm / min. Measured with a meter. The results are shown in Table 2 below.

From Table 2 above, a decrease in maximum stress was observed with increasing temperature in both Examples and Comparative Examples. However, in both the examples and the comparative examples, since the sample cracked during the measurement at 5 ° C., 10 ° C. and 15 ° C., it is considered that the sample does not have plasticity at these temperatures. On the other hand, at 20 ° C., it was confirmed that the deformation due to the plunger was maintained and that the examples and comparative examples had plasticity. Therefore, it was confirmed that the low trans fatty acid butter-like food of the example showed almost the same behavior as the butter as a comparative example in terms of plasticity.

The present invention can be used for producing low trans fatty acid butter-like foods made from livestock milk, particularly milk.

S1 Livestock milk heating step S2 Oil and fat heating step S3 Emulsification step S4 Cooling step S5 Aging step S6 Cavitation step (cavitation step)
S7 homogenization process

Claims (2)

Oil phase solid content obtained by churning or cavitation of a creamy substance obtained by cooling a livestock milk emulsion obtained by adding vegetable processed fats and oils to livestock milk and emulsifying it to remove the aqueous phase. A method for producing a low trans fatty acid butter-like food, which comprises kneading and homogenizing. A low trans fatty acid butter-like food characterized in that components derived from livestock milk and fat globules derived from processed vegetable fats and oils are suspended in a colloidal form and retain plasticity at at least 20 ° C. ..