JP2022102537A - Fat composition and product containing fat composition - Google Patents

Abstract

To provide a fat composition that develops strong butter-like flavor and taste and suppresses harshness, by containing a flavor material having high acid value with an enzyme treated material of milk fat in a specific fat.SOLUTION: In order to solve the above problem, a fat composition that contains, in a fat having a solid fat content of 2 to 15% and a lauric acid content of 4 to 30 mass% at 35°C, a flavor material that is a lipase treated material of the milk fat and has an acid value of 100 or larger is provided. According to the fat composition of the present invention, in a specific fat, by making a flavor material that is a lipase treated material of the milk fat and has a high acid value contain, a food product containing the fat composition that develops strong butter-like flavor and the taste and suppresses the harshness of the flavor material and the fat composition can be provided.SELECTED DRAWING: None

Description

The present invention contains an oil and fat composition and the above-mentioned oil composition, which develop a strong butter-like aroma and taste and suppress the harsh taste of a flavoring material having a high acid value obtained by enzymatically treating a food containing milk fat. Regarding foods to be eaten.

Various oil and fat products such as butter, margarine, fat spreads and shortenings are used in the production of foods. Among them, butter has an excellent aroma and taste, and by using butter, it is possible to make foods such as confectionery and bread with high palatability. However, butter has a limited supply and is more expensive to use than general animal and vegetable fats and oils. Further, the temperature range showing good plasticity is narrow, and there are problems in terms of physical properties and workability.

On the other hand, margarine can widen the temperature range showing good plasticity by adjusting the blending of the fats and oils used, and can improve the physical characteristics and workability. However, the aroma and taste are significantly inferior to those of butter. Therefore, as an alternative to butter, an oil / fat composition having the aroma and taste of butter has been developed.

In order to obtain a fat and oil composition having a good buttery aroma and taste, a compound type fat and oil composition in which edible fat and oil containing no milk fat and butter, butter oil and the like are mixed has been developed. However, the fat and oil composition can only obtain the aroma and taste of butter corresponding to the blending amount of butter, butter oil, etc., the cost increases according to the compound rate, and the butter is also in terms of physical properties and workability. There arises a problem that good plasticity is lowered in proportion to the blending amount of butter oil and the like. Therefore, a method for enhancing the butter-like aroma and taste by blending a component derived from milk fat obtained by enzymatically treating a food containing milk fat such as butter, butter oil, and cream into an oil and fat composition as a flavor material has been studied. ing.

For example, in Patent Document 1, butter oil is enzymatically treated with lipase and decomposed, butter is subjected to a mailered reaction to recover an oil-soluble fraction, and butter having an acid value of 10 to 40 selected from a mixture thereof is derived. Disclosed is a method for producing an oil / fat composition having a natural butter flavor by using the components of the above as a flavor material.

In Patent Document 2, a raw material containing milk fat is hydrolyzed with lipase, and a flavor material having an acid value of 5 to 60 is blended into an oil or fat containing SUS-type triglyceride and SSU-type triglyceride in a predetermined ratio. A method for producing an oil / fat composition capable of maintaining a good buttery flavor is disclosed.

In the above patent document, when the acid value of the flavor material obtained by enzymatically treating a food containing milk fat is low, the butter-like flavor is weak, and when the acid value is high, a harsh taste other than the butter flavor occurs. , It has been shown that it is difficult to obtain a good buttery flavor. Therefore, at present, an oil / fat composition containing a flavor material having an acid value of 5 to 60 is used in consideration of the balance between the butter-like flavor and the harsh taste, and the expression of a strong butter-like aroma and taste has not been achieved. , Development of an oil / fat composition having a further butter flavor is required.

Japanese Unexamined Patent Publication No. 2010-004807 Japanese Unexamined Patent Publication No. 2016-214155

In view of the current situation, the subject of the present invention is to contain a flavor material having a high acidity obtained by enzymatically treating a food containing milk fat in a specific fat or oil, thereby giving a strong butter-like aroma and taste. It is an object of the present invention to provide an oil / fat composition which expresses the above-mentioned oil and fat composition and suppresses the harsh taste of a flavor material, and a food containing the oil / fat composition.

According to the prior art, it has been shown that when the acid value of the flavor material obtained by enzymatically treating a food containing milk fat is high, the bitter taste of the flavor material occurs. On the other hand, according to the studies by the inventors, it has been found that the higher the acid value of the flavor material obtained by enzymatically treating a food containing milk fat, the greater the intensity of aroma and taste.

Therefore, as a result of diligent research to solve the above problems, the present inventors have made fats and oils having a specific value of solid fat content and lauric acid content at 35 ° C., and an acid, which is a lipase-treated product of milk fat. The present invention has been completed by finding that a fat and oil composition capable of expressing a strong butter-like aroma and taste and suppressing the harsh taste of the flavor material can be obtained by containing a high-value flavor material.

That is, the present invention is the following [1] to [2].
[1] A fat and oil having a solid fat content of 2 to 15% and a lauric acid content of 4 to 30% by mass at 35 ° C. is contained as a lipase-treated milk fat and a flavor material having an acid value of 100 or more. Oil composition.
[2] A food containing the oil / fat composition according to [1].

According to the fat and oil composition of the present invention, a strong butter-like aroma and taste are expressed by containing a flavor material which is a lipase-treated product of milk fat and has a high acid value in a specific fat and oil, and the flavor is exhibited. It is possible to provide an oil / fat composition in which the harshness of the material is suppressed and a food containing the oil / fat composition.

The fat and oil composition of the present invention is a lipase-treated product of milk fat and has an acid value of 100 or more in a fat and oil having a solid fat content of 2 to 15% and a lauric acid content of 4 to 30% by mass at 35 ° C. It is characterized by containing a material. The oil and fat composition of the present invention can exert its effect in any form of margarine, fat spread, and shortening.

The aroma, harsh taste, and taste in the present invention refer to the fat composition of the present invention and the last (the moment when the food is put in the mouth) to the last (food) when the food containing the fat composition is eaten. It is a butter-like mellow and rich scent (scent) that you feel immediately after swallowing), a complex taste of acidity and bitterness (egg taste), and a rich fat feeling (taste).

Hereinafter, the present invention will be described in more detail.
[Fat and oil]
As the fat and oil, edible fat and oil can be used. Specifically, natural animal and vegetable fats and oils such as beef fat, pork fat, fish oil, palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, corn oil, rice oil, and their hardened oils, extremely hardened oils and esters. Replacement oil and the like can be mentioned, and one or more kinds selected from these groups can be used.

The solid fat content at 35 ° C. in the fat and oil used in the fat and oil composition of the present invention is 2 to 15%, preferably 5 to 12%. Since the temperature in the human oral cavity is about 35 ° C., when the solid fat content at 35 ° C. is low, the oil / fat composition melts well in the mouth, and the aroma, bitterness, and taste are easily felt. On the other hand, when the solid fat content at 35 ° C. is high, the fat and oil composition is poorly melted in the mouth, and it is difficult to feel the aroma, bitterness and taste. Therefore, when the solid fat content in the fat and oil at 35 ° C. is less than 2%, the bitter taste is strongly felt, and when the solid fat content is more than 15%, the aroma and taste are weakly felt. I can't get the effect.

The content of lauric acid in the fat and oil used in the fat and oil composition of the present invention is 4 to 30% by mass, preferably 10 to 24% by mass. By containing a certain amount of lauric acid in the fat and oil, the fat and oil composition is better melted in the mouth, and the aroma, bitterness and taste are easily perceived. If the lauric acid content in the fat is less than 4% by mass, it becomes difficult to feel the aroma and taste, and if the lauric acid content in the fat is more than 30% by mass, the bitter taste is strongly felt, and the effect of the present invention is obtained. Cannot be obtained.

The solid fat content and fatty acid composition in the fat and oil at 35 ° C. are the standard fat and oil analysis test methods "2.2.9-2013 solid fat content (NMR method)" and "2.4.2.2-2013 fatty acid composition". Was measured according to.

[Flavor material]
The flavor material in the present invention is a lipase decomposition product of milk fat produced by treating a food containing milk fat with lipase. Examples of foods containing milk fat include butter, fermented butter, butter oil, cheese, fresh cream, milk, buttermilk, whole powdered milk and the like, and at least one selected from these groups can be used. As the lipase, various enzymes isolated from animals, plants and microorganisms can be used. Specifically, it is collected from filamentous fungi such as Aspergillus, Mucor, and Rhizopus, yeasts such as Candida, and oral secretory glands of small goats, goats, and small cows. Oral Lipase and the like, and at least one kind of lipase selected from these groups can be used.

Decomposition of foods containing milk fat by an enzyme can be carried out under conditions such as the optimum temperature and the optimum pH, which are generally used depending on the type of the enzyme. For example, while stirring 100 parts by mass of a food containing milk fat, a lipase aqueous solution in which 0.001 to 2 parts by mass of lipase is previously dissolved in 0.01 to 50 parts by mass of water is added, and the temperature is 25 ° C to 60 ° C, pH 4. Decomposition is performed in the range of 0 to 8.0. After reaching the target acid value, an enzyme reaction inhibitor is added or heat treatment is performed to stop the enzyme reaction. In addition, water and the like can be removed by centrifugation or the like. The flavor material does not substantially contain water, and the water content in the flavor material is 5% by mass or less.
When the acid value in the flavor material added to the oil / fat composition is 100 or more and the acid value is 100 or less, the aroma and taste are weakened. The upper limit of the acid value is not particularly limited, but is preferably 150 or less, and more preferably 130 or less.

The acid value in the flavor material obtained above was measured according to the standard oil / fat analysis test method "2.3.1-2013 acid value".

The amount of the flavor material added to the oil / fat composition is not particularly limited, but the amount of the flavor material added to 100 parts by mass of the oil / fat is preferably 0.01 to 20 parts by mass. The lower limit of the addition amount is more preferably 0.1 part by mass or more. The upper limit of the addition amount is more preferably 15 parts by mass or less, still more preferably 10 parts by mass or less.

Further, in the food containing the oil / fat composition of the present invention, it is preferable to contain the oil / fat composition so that the amount of the flavor material added to 100 parts by mass of the food is 0.001 to 20 parts by mass. The lower limit of the addition amount is more preferably 0.01 parts by mass or more, and the upper limit of the addition amount is more preferably 15 parts by mass or less, still more preferably 10 parts by mass or less.

[Fat composition of the present invention]
The oil and fat composition of the present invention comprises an oil phase composed of an oil and fat and an oil-soluble component, and an aqueous phase composed of water and a water-soluble component, and is in a form substantially free of the aqueous phase (the content of the aqueous phase is 0.5). (Mass% or less), and a form consisting of an oil phase and an aqueous phase and containing an aqueous phase may be used. Examples of the form containing an aqueous phase include a water-in-oil type and an oil-in-water type. When the oil and fat composition of the present invention is used, it is required to have good plasticity and workability, and therefore, it is preferable to use a water-in-oil type.

The content of the fat and oil in the fat and oil composition of the present invention is not particularly limited, but is preferably 60% by mass or more, and more preferably 80% by mass or more. The water content in the oil and fat composition of the present invention is not particularly limited, but is preferably 40% by mass or less, and more preferably 2% by mass or less.

The fat and oil composition of the present invention is a lipase-treated product of fat and oil having a solid fat content of 2 to 15% and a lauric acid content of 4 to 30% by mass at 35 ° C. and having an acid value of 100 or more. In addition to materials, emulsifiers, antioxidants, animal and plant proteins, milk, dairy products, starches, sugars, salts, thickening polysaccharides, acidulants, enzymes, stabilizers such as pH regulators, spices, taste materials, flavors, etc. The raw materials of the above may be blended as long as the effects of the present invention are not impaired.

The method for producing the oil / fat composition of the present invention is not particularly limited, and the oil / fat composition can be produced by a known method. For example, in the case of a water-in-oil type containing an aqueous phase, the oil phase and the aqueous phase using the above fats and oils are appropriately heated and mixed to emulsify, and then a combinator, a perfector, and a botator. It can be obtained by quenching and kneading with a cooling mixer such as. If the oil phase contains an aqueous phase and is an oil-in-water type, the oil phase and the aqueous phase using the above fats and oils are appropriately heated and mixed to emulsify, and then homogenized by a homogenizer such as a homogenizer. It can be obtained by performing the above and cooling. If the oil phase does not contain an aqueous phase, the oil phase using the above oils and fats is heated, then rapidly cooled and kneaded with a cooling mixer such as a combinator, a perfector, and a botator, and tempered as necessary. Can be obtained by The shape of the oil and fat composition of the present invention is not particularly limited.

[Food containing the oil and fat composition of the present invention]
Applications of the oil and fat composition of the present invention include, for example, breads such as breads, table rolls, sweet buns, cooked breads, French breads and live reds, pastries such as pies, denishes and croissants, stolens, paneltones and donuts. It can be used as one of the raw materials for sweets such as yeast sweets, pound cakes, sponge cakes, cookies and hot cakes, gratin, risotto, soups, cream stews, curries, pastry sauces and omelets. The use of the oil and fat composition of the present invention is not limited to the above.

The present invention will be described in more detail below. The oil and fat composition of the present invention is not limited to the following examples. The blending amount and blending ratio are based on mass.

(Manufacturing of oil and fat composition)
The raw material fats and oils were mixed at the blending ratios shown in Tables 1 to 4 to obtain the fats and oils of Examples 1 to 16 and Comparative Examples 1 to 14.

The solid fat content and fatty acid composition of the fat and oil obtained above at 35 ° C. are the standard fat and oil analysis test methods "2.2.9-2013 solid fat content (NMR method)" and "2.4.2.2-". It was measured according to "2013 fatty acid composition".

Further, using the above fats and oils, a fats and oils composition containing a flavor material which is a lipase-treated milk fat and has an acid value of 100 or more was produced by the method shown below.

That is, in Example 1, 2 g of monoglycerin monofatty acid ester (“Emulgy MP” (monoglycerin monofatty acid ester) RIKEN Vitamin Co., Ltd.) and soy lecithin (“Emulgy MP” (monoglycerin monofatty acid ester)) and soy lecithin (“Emulgy MP” (monoglycerin monofatty acid ester)) and soybean lecithin (“Emulgy MP” (monoglycerin monofatty acid ester)) were added to 830 g of the oil and fat mixed with the raw material oils and fats shown in Table 1. 0.5 g of "lecithin FA" (soy lecithin) J-Oil Mills Co., Ltd. and 2.5 g of flavor material were added and heated to 70 ° C. to prepare an oil phase portion. To this oil phase portion, an aqueous phase portion in which 12 g of salt was dissolved in 153 g of water was added, and the mixture was stirred with a propeller stirrer while heating at 70 ° C. to emulsify. This was rapidly cooled and miscible with a combinator to obtain margarine as an oil / fat composition.

Examples 2 to 7, 9 to 15 and Comparative Examples 2 to 7, 9 to 14 were similarly produced according to the blending ratios shown in Tables 1 to 4. In Comparative Examples 1 and 8, margarine was produced in the same manner as described above, except that the flavor material obtained by treating the food containing milk fat with lipase was not added.

In Example 8, a flavor material obtained by treating a food containing 2 g of monoglycerin monofatty acid ester, 0.5 g of soybean lecithin, and milk fat with lipase with respect to 995 g of the oil / fat mixture having the blending ratios shown in Tables 1 and 3. 2.5 g was added, and the oil phase heated to 70 ° C. was rapidly cooled and mixed with a combinator to obtain shortening as an oil / fat composition.

In Example 16, shortening was similarly produced according to the blending ratio shown in Table 3.

The flavor material was produced by the following method.

(Flavor material)
Using butter (manufactured by Meiji Co., Ltd .: Meiji butter) dissolved as milk fat, add a lipase aqueous solution in which lipase ("Lipase AY" Amano "30SD" Amano Enzyme Co., Ltd.) is dissolved, and heat to 45 ° C. While stirring with a stirrer. After reaching the target acid value, heat at 85 ° C. for 15 minutes to inactivate the lipase, and then centrifuge to remove the aqueous phase to remove the flavor material (flavor material A: acid value 102, flavor material). B: acid value 16 and flavor material C: acid value 54) were obtained. The water content in the flavor material was 0.5% by mass or less.
[Mixing]
70g butter
Lipase 0.5g
Water 26.5g

The acid value of the flavor material obtained above was measured according to the standard oil / fat analysis test method "2.3.1-2013 acid value".

(Manufacturing of butter rolls)
Using the oil and fat compositions of Examples 9 to 16 and Comparative Examples 8 to 14, butter rolls were prepared by the formulations and methods shown below.

Method for producing butter roll: The raw material of the medium-sized dough was put into a mixer bowl and mixed at low speed for 2 minutes and at medium and high speed for 2 minutes to obtain a dough having a kneading temperature of 26 ° C. The raw materials of the medium-sized dough and the main kneading dough (excluding the oil and fat composition) fermented at 28 ° C. for 2 hours are put into a mixer bowl, mixed at low speed for 2 minutes and medium and high speed for 5 minutes, and then the oil and fat composition is added. Mixing was performed for 3 minutes at medium and high speeds for 3 minutes to obtain a dough having a kneading temperature of 28 ° C. After fermenting at 28 ° C. for 30 minutes, it was divided into 35 g, and after taking a bench time of 30 minutes, it was molded. The dough arranged on the iron plate was finally fermented for 50 minutes in a proofer having a temperature of 35 ° C. and a humidity of 75%. After the final fermentation, it was baked in an oven at 205 ° C. on the top heat and 200 ° C. on the bottom heat for 8 minutes to obtain butter rolls.

Butter roll formulation:
[Medium seed dough]
Strong flour 70 parts by mass yeast 3 parts by mass yeast food 0.1 parts by mass water 42 parts by mass [main kneading dough]
Strong flour 10 parts by mass Weak powder 20 parts by mass White sugar 14 parts by mass Salt 1.7 parts by mass Degreased powder Milk 3 parts by mass Whole egg 12 parts by mass Water 8 parts by mass Oil composition 14 parts by mass

(Manufacturing of cookies)
Using the oil and fat compositions of Examples 9 to 16 and Comparative Examples 8 to 14, cookies were produced by the formulations and methods shown below.
Cookie production method: The oil and fat composition and white sugar are put into a hovert mixer, mixed at 1st speed for 2 minutes, then whole eggs are put in, and mixed at 1st speed for 2 minutes and 30 seconds. Then, the cake flour and baking powder shaken by sieving were added and mixed at 1st speed for 30 seconds to obtain a cookie dough. The cookie dough that had been left to rest overnight in the refrigerator was stretched to a thickness of 3 mm, and a cookie was molded using a circular shape having an inner diameter of 4 cm. The cookie dough arranged on an iron plate was baked in an oven at 170 ° C. on the top heat and 140 ° C. on the bottom heat for 15 minutes to obtain cookies.

Cookie dough formulation:
[Cookie dough]
Oil composition 45 parts by mass White sugar 34 parts by mass Weak flour 100 parts by mass Baking powder 0.3 parts by mass Whole egg 15 parts by mass

(Evaluation of fat composition, butter roll, cookie)
Ten specialized panelists ate the oil and fat compositions of Examples and Comparative Examples at room temperature, butter rolls and cookies at room temperature, and evaluated "aroma", "bitterness" and "taste" according to the following criteria. ..

[scent]
Foods (butter rolls, cookies) containing the oil / fat composition of Comparative Example 1 to which no flavor material was added and the oil / fat composition of Comparative Example 8 to which no flavor material was added after sensory evaluation by 10 panelists. Was used as a control, and the scores were scored according to the following criteria, and the average value was used for evaluation. The evaluation results are shown in the "fragrance" column at the bottom of Tables 1 to 4.
<Scoring criteria>
3 points: Compared to the control, the butter-like mellow and rich scent from the top to the last is strongly felt.
2 points: Compared to the control, you can feel the mellow and rich scent of butter from the top to the last.
1 point: Like the control, you do not feel the mellow and rich scent of butter from the top to the last.
<Evaluation criteria>
⊚: 2.5 to 3.0 points ○: 2.0 to 2.4 points ×: 1.0 to 1.9 points

[Egu taste]
Foods (butter rolls, cookies) containing the oil / fat composition of Comparative Example 1 to which no flavor material was added and the oil / fat composition of Comparative Example 8 to which no flavor material was added after sensory evaluation by 10 panelists. Was used as a control, and the scores were scored according to the following criteria, and the average value was used for evaluation. The evaluation results are shown in the "Egu taste" column at the bottom of Tables 1 to 4.
<Scoring criteria>
3 points: Like the control, I do not feel the bitterness of the flavor material from the top to the last.
2 points: Compared to the control, I feel the bitterness of the flavor material from the top to the last.
1 point: Compared to the control, the bitterness of the flavor material from the top to the last is strongly felt.
<Evaluation criteria>
⊚: 2.5 to 3.0 points ○: 2.0 to 2.4 points ×: 1.0 to 1.9 points

[Taste]
Foods (butter rolls, cookies) containing the oil / fat composition of Comparative Example 1 to which no flavor material was added and the oil / fat composition of Comparative Example 8 to which no flavor material was added after sensory evaluation by 10 panelists. Was used as a control, and scores were made according to the following criteria, and the taste of butter was evaluated based on the average value. The evaluation results are shown in the "taste" column at the bottom of Tables 1 to 4.
<Scoring criteria>
3 points: Compared to the control, I strongly feel the rich buttery fat feeling from the top to the last.
2 points: Compared to the control, you can feel the rich buttery fat feeling from the top to the last.
1 point: Like the control, I do not feel the rich buttery fat feeling from the top to the last.
<Evaluation criteria>
⊚: 2.5 to 3.0 points ○: 2.0 to 2.4 points ×: 1.0 to 1.9 points

Looking at Tables 1 to 4, it can be seen that in Examples 1 to 16, the bitterness of the flavor material, which is a lipase-treated product of milk fat, is suppressed, and the aroma of butter and the taste of butter are strong. On the other hand, in Comparative Examples 1 to 14, it can be seen that the aroma of butter, the bitterness of the flavor material obtained by treating the food containing milk fat with lipase, and the taste of butter are inferior.

(Manufacturing of foods containing oil and fat compositions)
Using the oil and fat compositions of Example 10 and Comparative Example 8, a cream stew was prepared by the formulation and method shown below.

How to make cream stew: Put the oil and fat composition in a pan and heat it over medium heat. The pot was removed from the heat, milk was added, and the roux was obtained by heating it again and boiling it while mixing. Bouillon in which granule consomme was dissolved in water and milk were put into the obtained roux and heated until the roux was dissolved to obtain a cream stew.

Cream stew formulation:
[Rou]
Oil composition 30 parts by mass Soft flour 20 parts by mass Milk 180 parts by mass [Cream stew]
Roux 160 parts by mass Water 150 parts by mass Granule consomme 5 parts by mass Milk 250 parts by mass

[Evaluation of aroma, bitterness, and taste]
The cream stew produced using the oil and fat composition of Comparative Example 8 was used as a control. When I ate the control at room temperature, it had the aroma and taste of a normal cream stew. On the other hand, when the cream stew produced by using the oil and fat composition of Example 10 was eaten at room temperature, the mellow and rich scent was greatly improved and the rich fat feeling was greatly improved as compared with the control. In addition, as with the control, the bitterness of the flavor material, which is a lipase-treated product of milk fat, was not felt.

Claims (2)

An oil / fat composition containing an oil / fat having a solid fat content of 2 to 15% and a lauric acid content of 4 to 30% by mass at 35 ° C., and a flavor material which is a lipase-treated milk fat and has an acid value of 100 or more. .. A food containing the oil / fat composition according to claim 1.