JP3064971B2 - Fat / oil emulsion composition and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil-and-fat emulsified composition having a rich milky taste, taste, richness and aroma, and a method for producing the same. More specifically, the present invention relates to an oil-in-water type oil-fat emulsified composition such as cream for coffee, whipped cream, ice cream, and concentrated milk, a water-in-oil type oil-fat emulsified composition such as margarine and shortening, and a method for producing the same.

[0002]

2. Description of the Related Art A fresh cream obtained by centrifuging milk and a butter obtained by further churning this fresh cream have a natural preferable milky taste, taste, richness and aroma, It is widely used for whipping, butter cream, coffee, etc., as well as for confectionery, baking, and cooking. However, the properties of raw cream and butter are expensive, and their physical properties are unstable due to their history processing conditions (type of dairy cow, feed, separation temperature, aging conditions, sterilization temperature, etc.), and there are restrictions on use. There's the problem I said.

[0003] In order to solve these problems in terms of quality, characteristics and price, synthetic creams and margarines using animal and vegetable edible fats and oils have been developed. However, these synthetic creams and margarines are not satisfactory in flavor, and currently many fresh creams or butters are used in order to express milky taste, taste, richness and aroma. is there.

In recent years, several methods have been proposed to solve these problems. When using milk fat,
When it is in the form of butter oil, the phospholipids are lost, and when making reduced milk using milk fat and skim milk powder, the richness of the milk can be reduced by adding butter milk powder containing phospholipids. Giving is a well-known fact in the past (Nippon Gijutsu Kyokai, Vol. 28, No. 3, 1987), and a method of blending a lipoprotein having a structure in which this phospholipid and a protein are bound has been found.

[0005] For example, a method for producing a foamed emulsion having a flavor property similar to that of a natural fresh cream by blending egg yolk (Japanese Patent Laid-Open No. 179454/1983), or a method of preparing an oil-in-water type oil-fat emulsion composition comprising lipid and protein (JP-A-5-236896) has been attempted to improve the milky feeling and the kokumi taste by blending a lipid protein complex which is a conjugate with lipoprotein.

[0006] In any of these methods, the kokumi taste and the taste can be improved to some extent, but there is no effect of improving the fragrance, the flavor cannot be sufficiently satisfied, and further, labor and time in production are reduced. There is also a problem in terms of cost and the like. In addition, a method of lipase-treating milk raw materials and the like has been found in order to obtain fatty acids, which are main fragrance components of dairy products. For example, a method for producing a butter flavor in which a fatty acid-decomposing enzyme is added to fats and oils and then lipoxygenase is further added to decompose it (Japanese Patent Publication No. 57-5974).
3), lipase-treated edible oils and fats, milk-like excipients obtained by heat-treating milk proteins, saccharides, and amino acids (JP-A-58-43755), or a specific proportion of fats and oils, non-fat milk solids, and water A method for producing a butter flavor in which a mixture of the above is decomposed by adding a fatty acid-decomposing enzyme and a protease and / or a lactose-degrading enzyme (Japanese Patent Publication No. 57-41898) has been proposed.

[0007] In any of these methods, however, although a strong scent can be obtained, it is difficult to reproduce the natural milk flavor, body taste, taste and scent. There are many problems compared to the flavor of the ingredients.

[0008]

DISCLOSURE OF THE INVENTION In view of the above situation, the present invention provides an emulsion composition of fats and oils such as creams and margarines which exhibit a sufficient milky taste, taste, richness and aroma even with a small amount of milk component. And a method of manufacturing the same.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above problems, and as a result, mixed fats and oils, a complex of a milk protein with an organic acid monoglyceride, milk solids, and water,
An enzymatically degraded product obtained by reacting one or two or more selected from the group consisting of fatty acid degrading enzymes, proteinases, and lactose degrading enzymes has a remarkable rich milky taste, taste, richness and aroma. The inventors have found that the present invention is improved, and have completed the present invention.

That is, a first aspect of the present invention is to mix fats and oils, a complex of an organic acid monoglyceride and milk protein, milk solids, and water, and mix them with a fatty acid degrading enzyme, a protease,
And a lactose-emulsifying composition comprising an enzymatically degraded product obtained by the action of one or more selected from the group consisting of
(1) describes a method for producing an oil-and-fat emulsified composition, characterized in that the enzymatic decomposition product is added to an oil phase or an aqueous phase.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The fats and oils used in the enzyme-decomposed product of the present invention may be any of vegetable fats and oils as long as they are commonly used as food, for example, milk fat, beef fat, lard, soybean oil,
Examples include cottonseed oil, rice oil, corn oil, coconut oil, palm oil, cocoa butter, and the like, which may be hardened, fractionated, or transesterified. In particular, it is preferable to use milk fat from the viewpoint of flavor, butter containing milk fat, cheese,
Creams and the like can also be used.

The organic acid monoglyceride used in the complex of the organic acid monoglyceride and the milk protein used in the enzyme-decomposed product of the present invention includes succinic acid monoglyceride,
Examples thereof include diacetyltartaric acid monoglyceride, citric acid monoglyceride, acetic acid monoglyceride, and lactic acid monoglyceride, and these are used alone or in combination of two or more. In addition, the constituent fatty acids of these organic acid monoglycerides are preferably saturated fatty acids because they can be effectively bonded in a three-dimensional structure.

The milk protein used in the complex of the organic acid monoglyceride and the milk protein used in the enzyme-decomposed product of the present invention preferably contains casein, particularly casein having a non-micellar molecular structure. Examples of these non-micellar caseins include, for example, casein alkalis such as sodium casein, potassium casein, and acid casein, as well as raw milk, reduced whole milk powder, skim milk, reduced powder,
Examples thereof include those obtained by adding a calcium sequestering agent such as a phosphate to buttermilk powder, reduced buttermilk powder liquid, and the like, and collecting a precipitate whose pH has been adjusted to 4.4 to 4.6. These are used alone or in combination of two or more.

As a means for knowing whether or not casein is in a micellar state, when casein is in a micellar structure, it may be a complex of calcium phosphate-casein having a diameter of about 0.1 to 0.5 μm. It is known to exist as protein microparticles. Therefore, the present inventors focused on examining the micelle state of casein by means of an average particle size distribution as a technique for simply quantifying the structure. That is, a laser diffraction type average particle size distribution measuring device (LA-50)
0P, manufactured by Horiba, Ltd.)
The distribution section having a diameter of 0.1 to 0.5 μm was regarded as the micelle state of casein, and those having a larger particle size distribution were determined to be casein in the non-micellar state. According to this method, in the present invention, the casein content in a non-micellar state is preferably 15% or more, more preferably 30% or more, of milk proteins.

Next, a method for producing a complex of the organic acid monoglyceride and milk protein used in the present invention will be described. First, the concentration of milk protein is 1 to 50% by weight, preferably 5 to 2%.
A 5% strength by weight aqueous solution is prepared. At this time, it is preferable to adjust the pH of the aqueous protein solution to a range of usually 6 to 7 in order to effectively combine with the organic acid monoglyceride. next,
The protein aqueous solution prepared in this manner is usually used for 50 to 7 days.
Heat to a temperature slightly above the melting point of the organic acid monoglyceride at 0 ° C. Then, an organic acid monoglyceride of 1/100 to 1/1 (weight ratio) of the protein is added to the aqueous protein solution, and mixed and dissolved. Thus, a complex of an organic acid monoglyceride and milk protein is prepared.

When the aqueous solution thus obtained is used as it is, the complex of the organic acid monoglyceride and milk protein of the present invention is preferably subjected to a sterilization treatment such as UHT from the viewpoint of storage. The aqueous solution may be in the form of an aqueous solution, but may be subjected to a drying treatment by means of spray drying, reduced pressure drying, freeze drying or the like from the viewpoint of handling and storage.
Milk solids used in the enzymatically degraded product of the present invention are whole milk powder, skim milk powder, buttermilk powder, cheese whey,
Natural cheese, processed cheese, formula milk powder, lactose,
Raw milk, condensed milk, fermented milk, whey powder, whey protein concentrate (WPC) obtained by subjecting whey to UF treatment, and the like are used alone or in combination of two or more.

The saccharides used in the enzyme-decomposed product of the present invention are monosaccharides, oligosaccharides, etc. For example, monosaccharides include xylose, arabinose, glucose, fructose,
Galactose, mannose, etc., in oligosaccharides, sucrose,
Maltose, lactose, dextrin and the like. These saccharides are used alone or in combination of two or more.

The fats and oils, the complex of organic acid monoglyceride and milk protein, milk solids, water,
And the proportion of saccharides are 10 to 90% by weight of fats and oils, 1 to 35% by weight of a complex of organic acid monoglyceride and milk protein (as solids), 0.1 to 30% by weight of milk solids, and 10 to 60% of water. %, And when saccharides are added, 1/100 to 1/100 of the complex of organic acid monoglyceride and milk protein
A range of 1 (weight ratio) is preferred. In particular, if it is desired to enhance the scent, the fats and oils may be enhanced, and if the taste and body taste are enhanced, the compounding ratio of the organic acid monoglyceride and milk protein complex may be increased.

As the fatty acid degrading enzyme used in the enzymatic decomposition treatment of the present invention, those isolated from animals, plants and microorganisms can be used. For example, Aspergillus (Aspergillus) can be used.
gillus), Mucor, Rhizopus dermar
(Rhizopus delemer), Candida (Candida)
Oral lipase (Oral lipase) collected from the oral secretory line of yeasts of the genus ida), goats, lambs, and calves, and the like, and one or more of these can be used in combination. The degree of decomposition of fats and oils by the fatty acid degrading enzyme is 0.
1-20% is preferable, and 0.3-10 is more preferable.
% Range. If the degree of decomposition is less than 0.1%, a sufficient flavor-imparting effect cannot be obtained, and if it exceeds 20%, an unpleasant taste is imparted, which is not preferable. The degree of decomposition refers to a value obtained by [{(acid value) / (saponification value)} × 100].

The protease used in the enzyme digestion treatment of the present invention is preferably a protease having an exopeptidase activity. This is because the proteolytic enzyme acts on the terminal peptide bond to degrade various peptides to produce free amino acids. Examples of proteolytic enzymes having exopeptidase activity include carboxypeptidase from wheat bran and enzymes derived from the genus Aspergillus having a strong exopeptidase activity.
In addition, a proteolytic enzyme having endopeptidase activity may be used in combination. Degradation degree of protein is 40% by weight indicating the amount of oligopeptide and amino acid.
The absorbance at 275 nm of the soluble portion of trichloroacetic acid is 0.
It is preferably in the range of 0.05 to 0.20. If the degree of decomposition is less than 0.05, the effect of imparting flavor is weak, and if it exceeds 0.20, bitterness may be manifested, which is not preferable.

The lactose-degrading enzyme used in the enzymatic degradation treatment of the present invention includes Saccharomyces fragilis
yces fragilis), Saccharomyces lactis (Saccharo
myces lactis). The degree of lactose degradation by these lactose-degrading enzymes is 5 to 5.
A range of 50% is flavorful. Next, the fats and oils of the present invention,
A method for producing a complex of an organic acid monoglyceride and a milk protein, a milk solid content, water, and an enzymatically degraded product of a saccharide will be described. First, a complex of an organic acid monoglyceride and a milk protein, a milk solid content and water are mixed, and heated and dissolved, and the dissolved fat is added to prepare an emulsified mixture. Next, an enzyme is added to this mixture to carry out a reaction. The decomposition is carried out at a reaction temperature of 15 to 70 ° C, preferably 30 to 50 ° C for about 0.5 to 72 hours. After the enzymatic decomposition treatment, sterilization is performed by heating at 70 to 150 ° C. for 2 seconds to 60 minutes. In particular, when the purpose is only to inactivate the enzyme, 7
Heating may be performed at 0 to 140 ° C. for 30 minutes to 2 seconds.
In addition, when a saccharide is mixed to generate a heat product (amino-carbonyl compound) of the saccharide and the milk protein together with the inactivation of the enzyme, it is appropriate to heat at 80 to 150 ° C. for 5 to 60 minutes. is there. In this case, under heating conditions,
It is difficult to obtain the effect of improving the flavor by the heated product. Conversely, too much heating undesirably produces a burning odor and a burning taste.

The obtained enzyme-decomposed product is subjected to oil-in-water type (O / W type), water-in-oil type (W / O type), using a homogenizing means such as a homogenizer, a homomixer, and a mycolloider.
Oil-in-water-in-oil type (O / W / O type), water-in-oil-in-water type (W / O
/ W type) and the like. Furthermore, these forms are spray dried, dried under reduced pressure,
Drying may be performed by means such as freeze-drying. Alternatively, a product obtained by separating only the oil phase or the aqueous phase portion of the enzymatic decomposition product by filtration, centrifugation, decantation, or the like may be used. It is preferable that this enzymatic decomposition product is mixed in an amount of 0.01 to 40% by weight based on the oil / fat emulsified composition according to the present invention. If the amount is less than 0.01%, rich milky flavor, taste, richness and aroma will not be sufficiently exhibited, and even if added in an amount exceeding 40% by weight, the effect will level off.

Next, the oil / fat emulsion composition of the present invention will be described. The oil / fat emulsified composition of the present invention can be produced by a known method, and after preliminarily emulsifying an oil phase containing an edible oil and fat as a main component and an aqueous phase containing a milk component and the like, the following usual steps (homogenization, sterilization) , Cooling, aging, etc.). The fats and oils of the present invention, the complex of an organic acid monoglyceride and milk protein, milk solids, water, and the enzymatically degraded product of saccharides may be added to any of the oil phase and the aqueous phase, but may be in an emulsified form. Is preferably added to the oil phase.

As the fats and oils other than the fats and oils constituting the enzymatically decomposed product used in the fats and oils emulsified composition of the present invention, vegetable fats and oils, animal fats and oils, or hardened and fractionated fats thereof, which are usually used for foods, can be used. And transesterified ones, and one or two or more of these can be prepared and used. The proportion of fats and oils in the fat and oil emulsion composition obtained in the present invention is 5 to 60% by weight when the composition is oil-in-water, and 30 to 9 when the composition is water-in-oil.
A ratio of 0% by weight is preferable.

In the aqueous phase of the oil-and-fat emulsified composition of the present invention, it is particularly preferable to mix a milk component with 0.1 to 40% by weight in the mixture. If the content of the milk component is less than 0.1% by weight, the effect of improving the milky flavor is insufficient, and even if it is added in excess of 40% by weight, the effect levels off. As the milk component, raw milk, skim milk, buttermilk, whey, fresh cream, cheeses, yoghurts, butter, or those obtained by concentrating and powder-processing these, milk flavor, butter flavor, cheese flavor, etc. Flavors, flavors and the like can be mentioned.

In addition, additives such as saccharides, emulsifiers and thickeners, and additives such as seasonings, fragrances, and coloring agents are added to the aqueous phase if they are water-soluble, and to the oil phase if they are lipophilic. Each can be blended. As a method for producing the oil / fat emulsified composition of the present invention, first, an oil phase prepared by adding a lipophilic emulsifier and an oil-soluble blend to an oil / fat, and a hydrophilic dairy material,
The oil phase prepared by adding the emulsifier and the water-soluble compound is mixed and stirred to perform preliminary emulsification. Then, when it is an oil-in-water type oil-fat emulsified composition, after homogenizing this emulsion using a homogenizer such as a valve-type homogenizer, sterilizing, homogenizing again if necessary, and cooling. An oil-in-water type oil / fat emulsified composition is obtained. In the case of a water-in-oil type oil / fat emulsion composition, the pre-emulsion is sterilized while being uniformly stirred,
It is stabilized through a quenching kneader such as a perfector, a combinator, a votator, etc. to obtain a water-in-oil type oil / fat emulsion composition.

As described above, the enzymatically degraded product obtained by the present invention has a rich milky taste, taste, richness and aroma, such as coffee cream, whipped cream, ice cream and concentrated milk. Oil-in-water type oil-and-fat emulsified compositions such as, margarine, water-in-oil type oil-and-fat emulsified compositions such as shortening, and foods using these oil-and-fat emulsified compositions, for example, bread, cake, cookies, baked goods,
It can be used for mousse, jelly, sauce, roux, soup, etc.

[0028]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Production Example 1 [Preparation of Complex (MP-1) of Organic Acid Monoglyceride and Milk Protein] 7% by weight of sodium casein (trade name: Haplo: manufactured by Shin Nippon Pharmaceutical Co., Ltd.) is dispersed and dissolved in 92% by weight of water. After heating to 65 ° C, succinic monoglyceride (trade name)
Poem B-10 (manufactured by Riken Vitamin Co., Ltd.) was added at 1% by weight, dissolved, and homogenized with an ultrasonic homogenizer (500 W) (5).
To obtain a complex solution of succinic monoglyceride and milk protein. The obtained aqueous solution was dehydrated under reduced pressure at 0.1 Torr to reduce the water content in the solid content to 6.0% by weight. This product was pulverized and sieved with a 20-mesh sieve to obtain a powdery complex of succinic monoglyceride and milk protein (hereinafter referred to as MP-1). Production Examples 2 and 3 [Preparation of Complex (MP-2, 3) of Organic Acid Monoglyceride and Milk Protein] With the formulation shown in Table 1, skim milk powder and sodium hexametaphosphate were dispersed and dissolved in water and heated to 60 ° C. Thereafter, diacetyltartaric acid monoglyceride (trade name: Poem W-10: manufactured by Riken Vitamin Co., Ltd.) was added, and the mixture was homogenized with a valve-type homogenizer at 60 kg / cm ² and then subjected to UH at 140 ° C. for 4 seconds.
The mixture was sterilized by T to obtain a complex solution of organic acid monoglyceride and milk protein (MP-2 and MP-3).

[0029]

[Table 1]

Table 2 shows the result of examining the casein content (%) in the non-micellar state in the milk protein used in the above production example of the complex. In addition, in order to quantify the ratio of the complex in each of the above-mentioned samples, the sample 3 was placed in a 100-mL conical flask with a stopper.
After adding 0 ml and shaking at 20 ° C. for 15 minutes, 20 ml of the upper layer (hexane layer) is taken out by centrifugation, hexane is distilled off, and the solid content is precisely weighed to obtain the ratio to the lipid weight in the sample. Table 2 shows the free fat percentage (%) not involved in complex formation.

[0031]

[Table 2]

As is clear from Table 2, the higher the casein content in the non-micellar state of the milk protein, the smaller the free fat percentage of the complex and the easier the complex is formed. Production Example 4 [Preparation of Enzymatically Degraded Product (EMP-1)] Butter oil 80% by weight, complex (MP-1) of organic acid monoglyceride and milk protein 3% by weight, skim milk powder 2% by weight, water 15% And 0.1% by weight of a fatty acid-degrading enzyme (trade name: Talipase, manufactured by Tanabe Seiyaku Co., Ltd.) obtained from Rhizopus dermar, and the mixture is kept at 45 ° C with stirring for 2 hours and then at 85 ° C. The enzyme was inactivated by heating for 15 minutes, and plasticized by a combinator to obtain a water-in-oil type enzyme-decomposed product (hereinafter, referred to as EMP-1). Production Example 5 [Preparation of Enzymatically Degraded Product (EMP-2)] Tallow 20% by weight, palm oil 15% by weight, complex of organic acid monoglyceride and milk protein (MP-2) 45% by weight,
5% by weight of cheese whey and 15% by weight of water were dissolved, and 0.3% by weight of oral lipase (trade name: Lipase No. 600, manufactured by Miles) obtained from the oral secretory line of calves, obtained from Rizopps Niveus 0.02% by weight of proteolytic enzyme (trade name: Neulase F, manufactured by Amano Pharmaceutical Co., Ltd.) and proteolytic enzyme obtained from Aspergillus oryzae (trade name: Protease M "Amano", manufactured by Amano Pharmaceutical Co., Ltd.) ) Was added, and the mixture was kept at 37 ° C with stirring for 5 hours, heated at 140 ° C for 2 seconds to deactivate the enzyme, homogenized with a valve-type homogenizer, and cooled. An oil-in-water enzymatically degraded product (EMP-2 was obtained. Production Example 6 [Preparation of Enzymatically Degraded Product (EMP-3)] In Production Example 5, a complex (MP) of an organic acid monoglyceride and milk protein was prepared. It cooled by the same method except having added MP-3 instead of 2), and obtained the oil-in-water type enzyme-degradation product (EMP-3). Preparation of 4)] In Production Example 6, after decomposing with an enzyme in the same manner except that 1% by weight of glucose was further added, 30 ° C at 90 ° C.
Heat treatment for an oil-in-water enzymatic decomposition product (E
MP-4) was obtained. Production Example 8 [Preparation of Enzymatically Degraded Product (EMP-5)] Butter oil 10% by weight, complex of organic acid monoglyceride and milk protein (MP-1) 5% by weight, whole milk powder 10% by weight, skim milk powder 20% by weight and 55% by weight of water
Sterilized at 0 ° C. for 15 minutes. A fatty acid degrading enzyme (trade name: Lipase A) obtained from Candida rugosa
Y "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) 0.1% by weight, proteolytic enzyme obtained from Aspergillus oryzae (trade name: Protease A "Amano", manufactured by Amano Pharmaceutical Co., Ltd.)
Add 0.05% by weight of lactose-degrading enzyme obtained from Aspergillus oryzae (trade name: Lactase F "Amano", manufactured by Amano Pharmaceutical Co., Ltd.) and slowly stir at 40 ° C. for 48 hours. After allowing the reaction to proceed,
The enzyme was inactivated by heating for 5 minutes, and emulsified by a colloid mill to obtain an oil-in-water type enzyme-decomposed product (EMP-5). Production Example 9 [Preparation of Enzymatically Degraded Product (EMP-6)] Production was performed in the same manner as in Production Example 4, except that the complex (MP-1) of organic acid monoglyceride and milk protein was not added. And a water-in-oil enzymatic decomposition product (EMP
-6) was obtained. Production Example 10 [Preparation of Enzymatically Degraded Product (EMP-7)] In Production Example 8, instead of the complex (MP-1) of organic acid monoglyceride and milk protein, 4.375% by weight of sodium casein and succinic acid were used. Production was carried out in the same manner except that 0.625% by weight of monoglide was added to obtain an oil-in-water type enzyme-decomposed product (EMP-7).

Table 3 shows the results of the sensory evaluation of EMP-1 to 7 described above.

[0034]

[Table 3]

As is clear from Table 3, the enzymatically degraded products to which the complex of the organic acid monoglyceride and the milk protein of the present invention were added all had an excellent milk flavor. On the other hand, those without the composite (EMP-6) and those with only the raw material of the composite (non-composite) (EMP-6)
-7) had disadvantages. Furthermore, an oil-and-fat emulsified composition containing these enzymatic decomposition products,
And the product containing the said fats-and-oils emulsified composition was created, and the effect on the flavor in each use was evaluated.

Example 1 (Margarine for Bread Kneading) 0.2% by weight of lecithin was added to an oil phase containing 20% by weight of hydrogenated rapeseed oil (melting point: 32 ° C.) and 60% by weight of hardened soybean oil (melting point: 30 ° C.). Was added to prepare an oil phase. On the other hand, 5% by weight of the enzymatic decomposition product (EMP-1), 2% by weight of sodium chloride, 1% of water
An aqueous phase mixed with 2.8% by weight was gradually added, and the pre-emulsified one was sterilized at 80 ° C. for 15 minutes, and then quenched and plasticized by a combinator to obtain a water-in-oil type oil-fat emulsion composition (margarine). Was. Comparative Example 1 (Margarine for Bread Kneading) In Example 1, instead of enzymatically degraded product (EMP-1), EMP-6 was added in the same manner.
I got margarine.

Bread was prepared using the margarine of Example 1 and Comparative Example 1, and the flavor was evaluated. That is, 70% by weight of strong flour, 2% by weight of yeast, 0.1% by weight of yeast food, and 41% by weight of water are added and lightly mixed,
Dough (medium) was made and fermented at 27 ° C. for 4.5 hours.
After that, strong flour 30% by weight, salt 2% by weight,
Sugar 5% by weight, skim milk powder 1% by weight, water 23% by weight, and margarine of Example 1 and Comparative Example 1 were each added by 7% by weight, and the main kneading was sufficiently performed. The dough was then split, rolled and placed in an intermediate stove and held at 30 ° C. for 20 minutes. Next, mold, mold and ferment at 38 ° C for 50 minutes.
It was baked in an oven at 15 ° C. for 30 minutes to prepare bread.

[0038] The margarine of Example 1 was added
Compared to the margarine of Comparative Example 1 in which the margarine was added, the richness of the milk was strongly felt, and particularly the fragrant fragrance was significantly improved. Example 2 (Whipped cream) 20% by weight of rapeseed oil (melting point 32 ° C.), 6% by weight of coconut hardened oil (melting point 35 ° C.), 1 butter fat (melting point 32 ° C.)
An oil phase was prepared by adding 0.28% by weight of lecithin as an emulsifier to the oil phase in which 4% by weight was mixed and dissolved. On the other hand, 4% by weight of skim milk powder, 5% by weight of an enzyme-decomposed product (EMP-2), 0.1% by weight of sodium hexametaphosphate, 0.2% by weight of sucrose fatty acid ester (HLB11) were added to 50.4% of water.
It was dissolved in 2% by weight to prepare an aqueous phase. After adding the oil phase to the aqueous phase at 60 ° C., homogenizing with 50 kg / cm ² of pre-emulsification,
After UHT sterilization at 4 ° C. for 4 seconds, 100 kg / cm ² again
Cool to 5 ° C, water-in-water type oil-fat emulsion composition (cream)
I got After aging this overnight at 5 ° C., 8% by weight of granulated sugar was mixed with 100% by weight of the cream, and whipped with a mixer to obtain a whipped cream. Examples 3 and 4 (Whipped cream) In Example 2, EMP-3 was used instead of the enzyme-decomposed product (EMP-2).
A cream was prepared in the same manner except that EMP-4 and EMP-4 were added, and whipped similarly to obtain a whipped cream. When a sensory evaluation of the flavor of these whipped creams was performed, the flavor of milk was strongly felt in all creams. In particular, a cream containing a non-micellar state milk protein with a high casein content and an enzymatically degraded product added thereto (Example 2) contains a complex with a non-micellar state milk protein with a low casein content. The kokumi of the rear mouth of the milk was enhanced as compared with the cream to which the enzyme-decomposed product was added (Example 3).

The cream (Example 4) to which the enzyme-decomposed product treated with glucose was added had a stronger milk flavor, and the body taste of the rear mouth milk was further emphasized. Example 5 (Concentrated milk) After heating 9% by weight of soybean oil, 0.1% by weight of glycerin fatty acid ester was added to prepare an oil phase. On the other hand, 8% by weight of skim milk powder, 5% by weight of an enzyme-decomposed product (EMP-5), 10% by weight of lactose, 0.02% by weight of carrageenan, 0.05% by weight of sucrose fatty acid ester (HLB15) and 6% of water
The resultant was dissolved in 7.83% by weight to prepare an aqueous phase.

At 60 ° C., the oil phase was gradually added to the aqueous phase, pre-emulsified and homogenized at 120 / cm ² ,
After HT sterilization, homogenize again at 150 kg / cm ² ,
After cooling to ℃, an oil-in-water type oil-fat emulsion composition (concentrated milk) was obtained. Comparative Example 2 (Concentrated Milk) Concentrated milk was obtained in the same manner as in Example 5, except that EMP-7 was added instead of the enzyme-decomposed product (EMP-5).

A white sauce was prepared using the concentrated milks of Example 5 and Comparative Example 2, and the taste was evaluated. That is, 8% by weight of flour is added to 8% by weight of shortening,
The mixture was stirred well while heating to prepare a roux. When the roux was cooled to 40 ° C., 100% by weight of concentrated milk diluted 3 times with water and heated to 60 ° C. was added. After mixing and heating, 0.3% by weight of salt and 0.035% by weight of pepper were added. To make a white sauce.

The white sauce using the concentrated milk of Example 5 was preferable because the rich taste, richness and aroma of the milk were felt compared to the white sauce using the concentrated milk of Comparative Example 2.

[0043]

As described above, the oil / fat of the present invention, a complex of an organic acid monoglyceride and milk protein, a milk solid content, and an enzymatically decomposed product of water are added during the production of an oil / fat emulsified composition. Thereby, even a small amount of milk component can remarkably improve milk flavor, taste, body taste, and aroma.

────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ identification code FI A23L 1/19 A23L 1/19 (58) Investigated field (Int.Cl. ⁷ , DB name) A23C 11/00-11/04 A23D 7/00 A23L 1/19 A23L 1/22-1/226

Claims (6)

(57) [Claims] Claims: 1. Fats and oils, succinic monoglyceride, diase
Tiltaric acid monoglyceride, citric acid monoglyceride,
Consists of acetic acid monoglyceride and lactic acid monoglyceride
Mixing a complex of one or more organic acid monoglycerides selected from the group with a milk protein, milk solids, and water,
This fatty acid degradation enzymes, proteolytic enzymes, and one or more selected from the group consisting of lactase allowed to act, in particular containing the enzyme decomposition products were decomposed
A food oil emulsion composition characterized by exhibiting a richer milk scent . 2. A compound of an organic acid monoglyceride and milk protein.
The unified milk protein has a non-micellar molecular structure
The food- oil emulsified composition according to claim 1, which is a milk protein containing in . 3. The method of claim 1, wherein the proteolytic enzyme is an exopeptide.
It is a proteolytic enzyme with zease activity
The oil / fat emulsified composition for food according to claim 1 or 2 . 4. The mixture is further enzymatically decomposed by further adding saccharides.
After heat treatment,
The oil-and-fat emulsified composition for food according to any one of claims 1 to 3 . 5. The method according to claim 1, wherein
Characterized by adding enzymatically degraded product to oil phase or water phase
A method for producing an oil-and-fat emulsified composition for food. 6. The milk component is added in an amount of 0.1 to 40% by weight in the mixture.
% .