JP3916317B2 - Water-in-oil emulsified fat composition - Google Patents

Description

[0001]
[Industrial application fields]
The present invention is a water-in-oil emulsified fat composition having excellent physical properties for kneading applications, folding applications, sand filling applications, spread applications, and good butter flavor as confectionery, bread making and cooking oils and fats. About.
[0002]
[Prior art and problems to be solved by the invention]
Conventionally, butter has been widely used as confectionery, bread making and cooking fats and oils. Butter has the flavor advantage of “taste”. On the other hand, there are problems in terms of price, which is more expensive than margarine, problems in physical properties such as poor spread properties at low temperatures, and nutritional problems such as cholesterol. Butter compound margarine (hereinafter abbreviated as compound margarine) exists as a compromise between these problems and flavor advantages of butter. However, the compound margarine is actually lacking in flavor satisfaction.
[0003]
Japanese Patent Application Laid-Open No. 61-166356 describes a margarine having a fermented flavor, characterized by containing 0.3 to 0.5% by weight of fermented buttermilk as a milk solid content. JP-A-59-102356 describes fermented margarine obtained by blending fermented milk having a pH of 4.5 to 5.5 with fats and oils. Furthermore, Japanese Patent Publication No. 49-1856 includes an oily phase obtained by adding a lipophilic emulsifier to edible fats and oils dissolved by heating, lactic acid fermented milk or its dried product and sugar, and if necessary, natural taste products, and organic A water-mixing system adjusted to pH 3.0 to 3.5 with an acid is mixed with a lipophilic emulsifier and, if necessary, an aqueous phase obtained by further adding an emulsion stabilizer, emulsified, and then rapidly cooled and kneaded. The manufacturing method of the fats and oils processed food is described.
[0004]
In the various proposals mentioned above, fermented buttermilk, fermented milk, lactic acid fermented milk or a dried product thereof is added to the margarine aqueous phase to improve the margarine flavor. However, the improvement of the flavor of margarine by adding fermented buttermilk, fermented milk, lactic acid fermented milk or dried product thereof to the margarine aqueous phase is only a partial improvement and does not lead to a drastic improvement of the flavor. It was. Also, if these additions are increased to enhance the flavor, it is difficult to impart excellent physical properties to kneading applications, folding applications, sand filling applications, spread applications as confectionery, bread making and cooking oils and fats. there were.
[0005]
On the other hand, JP-A-55-26804 describes margarine obtained by adjusting the pH of an aqueous phase to 1 to 5 with a water-soluble organic acid. The purpose is to improve the problems at the time of confectionery and bread making of high quality hard wheat flour, etc., and it does not use fermented butter.
[0006]
Accordingly, the object of the present invention is a water-in-oil type having excellent physical properties for kneading applications, folding applications, sand filling applications, spread applications, and good butter flavor as confectionery, bread and cooking oils and fats. The object is to provide an emulsified oil and fat composition.
[0007]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that a water-in-oil emulsified oil and fat composition containing a specific amount of fermentation butter and adjusting the pH of the aqueous phase to a certain range can achieve the above object. I found out.
[0008]
The present invention has been made on the basis of the above knowledge, and is a water-in-oil type emulsified oil / fat composition obtained by mixing and emulsifying fermentation butter, fats and water, and rapidly plasticizing, wherein the fermentation butter is fermented by lactic acid bacteria. A fermented butter having a pH of 4 to 5 produced by using a water- in- oil emulsified fat composition containing 10 to 90% by weight of the fermented butter and adjusting the pH of the aqueous phase to 3 to 6. It provides things.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the water-in-oil emulsified oil / fat composition of the present invention will be described in detail.
In the present invention, the ratio between the oil phase and the water phase may be any ratio as long as it is in a water-in-oil emulsified state. Preferably, water-in-oil comprising an oil phase of 70 to 95% by weight (hereinafter abbreviated as%) and an aqueous phase of 30 to 5%, more preferably an oil phase of 80 to 90% and an aqueous phase of 20 to 10%. Type emulsified oil and fat composition.
[0010]
Moreover, in this invention, the fermentation butter manufactured using fermentation by lactic acid bacteria is used. By using fermentation butter, a good butter flavor can be imparted.
[0011]
The content of the fermentation butter is 10 to 90%, preferably 20 to 80%, more preferably 25 to 75% in the water-in-oil emulsified fat composition of the present invention. If the fermented butter content is less than 10%, the butter flavor is weak, and if it exceeds 90%, physical properties suitable for kneading applications, folding applications, sand filling applications, and spread applications cannot be imparted.
[0012]
The pH of the fermentation butter for use in the present invention is 4-5.
[0013]
And by using the following fats and oils for an oil phase, the physical property of the water-in-oil type emulsified fat composition of this invention can be made suitable for a use application. For example, various plants such as palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter, fish oil, whale oil, etc. Examples thereof include fats and oils, animal fats and oils and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.
[0014]
In the present invention, the water-in-oil emulsified oil / fat composition has a pH of 3 to 6 to enhance the good flavor of fermentation butter, and water-in-oil using 10 to 90% of fermentation butter. Even if it is a type | mold emulsified oil-fat composition, what is not the range of pH 3-6 will not become a good butter flavor. And preferably pH is adjusted to 4-5.
[0015]
The pH of the aqueous phase is adjusted by using one or more selected from lactic acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, and malic acid. Lactic acid, citric acid and adipic acid are used alone or in combination of two or more. At this time, if acetic acid is used to adjust the pH of the aqueous phase, it is difficult to obtain a good butter flavor.
[0016]
To the water-in-oil emulsified oil / fat composition of the present invention, other emulsifiers, salt, dairy products, flavoring agents, flavoring ingredients such as seasonings, coloring agents, antioxidants, and the like can be added as necessary. .
[0017]
These raw materials are mixed and emulsified, and a water-in-oil emulsified oil / fat composition can be obtained by conventional rapid plasticization.
[0018]
The butter flavor can be shown by the total amount of butyric acid and caproic acid. When the fragrance component of the obtained water-in-oil emulsified fat composition is measured by GC-MS, it contains 2 to 25% of the total fragrance component. It is preferable to contain 5 to 25%, more preferably 10 to 25%.
[0019]
And as a use of the water-in-oil emulsified fat composition obtained by the present invention, it can be used for confectionery, bread making, cooking fat, kneading use, folding use, sand filling use, spread use. Moreover, the usage-amount of the water-in-oil type emulsified oil-fat composition of this invention changes with uses, and is not specifically limited.
[0020]
【Example】
Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
[0021]
[Example 1]
Fermented butter 70% with pH of aqueous phase 4, soybean hardened oil 45 ° C 5%, soybean oil 20%, tap water 3.99%, molygly 0.5%, lecithin 0.3%, flavor 0.2% A margarine for kneading was prepared by emulsifying 0.01% lactic acid and quenching plasticization.
[0022]
The pH of the aqueous phase of the obtained margarine was 4.6, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 17%. Cookies were prepared in a conventional manner using this kneading margarine. This kneading margarine had good creaming properties, had excellent physical properties for making cookies, and had a good butter flavor.
[0023]
[Example 2]
Fermented butter 50% with pH of aqueous phase 4.5, soybean hardened oil 45 ° C 10%, soybean oil 30%, tap water 7.49%, salt 1%, skim milk powder 0.5%, molygly 0.5 %, Lecithin 0.3%, flavor 0.2%, and citric acid 0.01% were emulsified and quenched, and margarine for spread was prepared.
[0024]
The pH of the aqueous phase of the obtained margarine was 4.5, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 15%. This margarine for spread had excellent physical properties in the spread and had a good butter flavor.
[0025]
[Example 3]
Fermented butter 25% with a water phase pH of 4, soybean hardened oil 45 ° C. 15%, palm oil 20%, soybean oil 25%, tap water 12.25%, salt 1%, skim milk powder 0.5%, molygly Roll-in margarine was prepared by emulsifying 0.5%, lecithin 0.5%, flavor 0.2%, and adipic acid 0.05% and quenching plasticization.
[0026]
The pH of the aqueous phase of the obtained margarine was 4.4, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 13%. A Danish pastry was prepared in a conventional manner using this margarine for roll-in. This margarine for roll-in obtained Danish pastries having good extensibility, physical properties excellent in roll-in suitability, and good butter flavor.
[0027]
[Comparative Example 1]
Fermented butter 92%, pH 4 of soybean phase, soybean oil 4%, tap water 1.29%, salt 1%, skim milk powder 0.5%, molygly 0.5%, lecithin 0.5%, flavor 0 Roll-in margarine was prepared by emulsifying 2% and lactic acid 0.01% and quenching plasticization.
[0028]
The pH of the aqueous phase of the obtained margarine was 4.6, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 17%. A Danish pastry was prepared in a conventional manner using this margarine for roll-in. Since this roll-in margarine is hard at low temperatures and has poor roll-in suitability, a Danish pastry having commercial value could not be obtained.
[0029]
[Comparative Example 2]
Fermented butter 5% with pH of aqueous phase 4, soybean hardened oil 45 ° C 20%, palm oil 35%, soybean oil 25%, tap water 13.25%, skim milk 0.5%, molygly 0.5% A margarine for roll-in was prepared by emulsifying 0.5% lecithin, 0.2% flavor and 0.05% lactic acid, and quenching plasticization.
[0030]
The pH of the aqueous phase of the obtained margarine was 4.6, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 3%. A Danish pastry was prepared in a conventional manner using this margarine for roll-in. This roll-in margarine had good extensibility and physical properties excellent in roll-in suitability, but a good butter flavor was not obtained, and a Danish pastry having commercial value was not obtained.
[0031]
[Comparative Example 3]
Fermented butter 25% with a water phase pH of 5, soybean hardened oil 45 ° C. 5%, palm oil 35%, soybean oil 25%, tap water 8.9%, molygly 0.5%, lecithin 0.3%, A margarine for kneading was prepared by emulsifying 0.2% flavor and 0.1% adipic acid and quenching plasticization.
[0032]
The pH of the aqueous phase of the obtained margarine was 2.3, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 13%. Cookies were prepared in a conventional manner using this kneading margarine. This kneading margarine had good creaming properties and excellent physical properties for making cookies, but did not obtain a good butter flavor, and a cookie having commercial value could not be obtained.
[0033]
[Comparative Example 4]
Fermented butter 25% with a water phase pH of 5, soybean hardened oil 45 ° C. 5%, palm oil 35%, soybean oil 25%, tap water 8.5%, skim milk 0.5%, molygly 0.5 %, Lecithin 0.3%, and flavor 0.2% were emulsified and rapidly cooled and plasticized to prepare margarine for kneading.
[0034]
The pH of the aqueous phase of the obtained margarine was 6.3, and when the aroma component was measured by GC-MS, the total amount of butyric acid and caproic acid was 13%. Cookies were prepared in a conventional manner using this kneading margarine. This kneading margarine had good creaming properties and excellent physical properties for making cookies, but did not obtain a good butter flavor, and a cookie having commercial value could not be obtained.
[0035]
【The invention's effect】
According to the present invention, water-in-oil emulsified fats and oils having physical properties suitable for kneading applications, folding applications, sand filling applications, spread applications, and good butter flavor as confectionery, bread making and cooking oils and fats. A composition is provided.

Claims (2)

A water-in-oil emulsified oil / fat composition obtained by mixing and emulsifying fermented butter, fats and oils, and quenching plasticization, wherein the fermented butter is a fermented butter having a pH of 4 to 5 produced using fermentation by lactic acid bacteria. A water-in-oil type emulsified fat composition comprising 10 to 90% by weight of the fermentation butter and adjusting the pH of the aqueous phase to 3 to 6. Lactic acid pH of the aqueous phase, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, one or adjusted claims 1 Symbol mounting with two or more oil selected from malic acid Water-type emulsified oil / fat composition.