JP4471923B2 - Water-in-oil emulsified fat composition - Google Patents

Description

  The present invention relates to a water-in-oil emulsified fat composition having an excellent fermented butter-like taste.

  Conventionally, a water-in-oil emulsified fat composition containing milk and milk products such as milk, condensed milk, whey protein concentrate or butter has a good shelf life and a good milk flavor. Bakery foods using a water-in-water emulsified oil and fat composition are also widely used in the confectionery and bakery industry because they have a good milk flavor.

Furthermore, recently, due to changes in Japanese taste, many water-in-oil emulsified fat compositions containing fermented dairy products have been found.
Among these, water-in-oil emulsified oil and fat compositions containing fermented butter are increasingly used in that they can impart a unique flavor to baked goods and breads. However, this fermented butter cannot be said to suit the tastes of Japanese people because it is too acidic, and the quality depends on the milk production area, harvest time, feed, starter and fermentation conditions during lactic acid fermentation. Variation was large, and the flavor was not constant. Furthermore, in the water-in-oil emulsified oil and fat composition using the fermented butter, flavor deterioration such as scorching or volatile component evaporation when used for sterilization or bakery food, and further, yeast-containing bakery food When used in the above, there was a problem of destabilization of fermentation, such as promotion of fermentation or suppression of fermentation.

Therefore, a method of imparting a fermented butter-like taste without using fermented butter is first considered. For example, margarine containing 0.3 to 0.5% by weight of fermented buttermilk as a milk solid (for example, Patent Documents) 1), margarine obtained by adding fermented milk having a pH of 4.5 to 5.5 to fats and oils (see, for example, Patent Document 2), or an oil phase to which a lipophilic emulsifier is added, fermented milk and an organic acid in an aqueous phase After being mixed and emulsified, an oil processed food (for example, see Patent Document 3) that has been rapidly cooled and kneaded has been proposed.
However, these margarine and processed oils and fats foods are unique in that they can be manufactured easily by lactic acid fermentation of oil-in-water type milk or cream instead of lactic acid fermentation of water-in-oil butter. It does not have a fermented butter flavor, and if a large amount of fermented butter milk or fermented milk is added to the fat composition to enhance the flavor, margarine is softened and sufficient plasticity cannot be obtained.・ As cooking oils and fats, it was difficult to impart excellent physical properties to kneading applications, folding applications, sand filling applications, and spread applications.

Moreover, about the method of improving the fermented butter flavor in a fermented butter containing emulsified fat composition, for example, a water-in-oil emulsified fat composition containing a specific amount of fermented butter and adjusting the pH of the aqueous phase to a certain range (for example, Patent Document 4) has been proposed.
However, this method has a problem in that only the acidity of the flavor of fermentation butter is emphasized, so that a good body taste cannot be obtained depending on the type of bakery food.

  By the way, generally, various methods of adding an amino acid have been proposed as a method for enhancing the milk flavor in an oil or fat composition containing a dairy product. This is because each amino acid exhibits a specific taste such as a sweet taste system, a bitter taste system, and a sour taste system.

As invention which improved the milk flavor using these amino acids, the method of using the flavor improving agent containing alanine and arginine (for example, refer patent document 5), The method of using a specific amino acid and an acid (for example refer patent document 6) In addition, a method of blending a specific amino acid and a carbonyl compound (for example, see Patent Document 7), a method of combining two or more amino acids having a bitter taste or a different taste (for example, see Patent Document 8), and the like have been proposed.
However, these methods are inventions relating to a method of enhancing the milk flavor inherent in foods and beverages or removing miscellaneous tastes, and there is no description regarding fermented butter flavor, and the rich taste of dairy products It was not an invention for enhancing the above.

  Thus, in a water-in-oil emulsified fat composition, a good fermented butter-like taste can be easily obtained without using fermented butter, and a water-in-oil emulsified fat containing fermented butter In the composition, a method for improving the fermented butter flavor by a simple method and stably enhancing the rich taste has been demanded.

JP 61-166356 A JP 59-102356 A Japanese Patent Publication No.49-1856 Japanese Patent Laid-Open No. 11-276069 JP 2001-258501 A Japanese Patent Laid-Open No. 10-327751 JP 54-62339 A JP 2003-235512 A

  Accordingly, an object of the present invention is to provide a water-in-oil emulsified fat composition having a stable and good fermentation butter-like taste.

  As a result of various studies to achieve the above object, the present inventors have found that among free amino acids, sweet tastes such as threonine, alanine, glycine, serine and the like, and sweetness and bitterness such as lysine, proline, etc. It has been found that a water-in-oil emulsified oil and fat composition containing an amino acid having a specific ratio at a specific ratio exhibits a flavor similar to fermentation butter under low pH conditions. Furthermore, it discovered that the water-in-oil type emulsified oil and fat composition contained fermentation butter had an effect of enhancing the richness while stabilizing the fermentation butter flavor.

The present invention has been made based on the above findings, and contains the following amino acid A and amino acid B below in a molar ratio of the following amino acid A: amino acid B below: 1: 1 to 1: 7. And the pH of a water phase is 2-6, The water-in-oil type emulsified oil-fat composition characterized by the above-mentioned is provided.
A: One or more of threonine, alanine, glycine and serine which are free amino acid forms.
B: Lysine and / or proline in the form of free amino acids.

  Moreover, this invention provides the bakery food characterized by using the said water-in-oil type emulsified fat composition.

The water-in-oil emulsified fat composition of the present invention has a good fermentation butter-like taste. In particular, when the water-in-oil type emulsified oil / fat composition contains fermentation butter, the flavor of the fermentation butter can be stabilized and the richness can be enhanced.
In addition, the bakery food of the present invention using the water-in-oil emulsified oil / fat composition of the present invention has a good and rich fermented butter flavor.

  Hereinafter, the water-in-oil emulsified oil / fat composition of the present invention will be described in detail.

The water-in-oil type emulsified oil / fat composition of the present invention comprises the following amino acid A and amino acid B below in a molar ratio of the following amino acid A: amino acid B below = 1: 1 to 1: 7, preferably 1. : 1 to 1: 3.5.
A: One or more of threonine, alanine, glycine and serine which are free amino acid forms.
B: Lysine and / or proline in the form of free amino acids.

  Here, when the molar ratio is smaller than 1: 1, sweetness is felt strongly, and when the molar ratio exceeds 1: 7, bitterness is felt strongly, both of which are good fermentation butter I cannot get the same taste.

  The term “amino acid is in a free state” (in the form of free amino acid) refers to the state of a free amino acid or a salt form such as hydrochloride, sodium salt, calcium salt, etc. Two or more amino acid conjugates such as constituting are not included. In the case of these forms, the effect of the present invention cannot be obtained.

  Further, the “free amino acid” in the water-in-oil emulsified oil / fat composition of the present invention refers to all amino acids present as a free form in the water-in-oil emulsified oil / fat composition, and is directly added as a free amino acid. In addition, free amino acids contained in auxiliary materials and free amino acids contained in the following fermentation butter are also included.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content ratio of each amino acid in the total amount of amino acids A (total amount of threonine, alanine, glycine, and serine in the form of free amino acids) is particularly limited. However, one or two or more of these four amino acids can be selected and used as appropriate, but among the four amino acids, the total amount of threonine and alanine is the molar fraction (the amino acid of A above). The molar fraction of the total amount of threonine and alanine occupying) is preferably 55% or more, more preferably 60% to 80%, because a rich butter-like taste can be imparted. Particularly preferred.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content ratio of each amino acid in the total amount of B amino acids (total amount of lysine and proline in the form of free amino acids) is particularly limited. However, one or two of these can be selected and used as appropriate, but the proline content is preferably 70% by mole fraction (mole fraction of the proline content in the amino acid B). Less, more preferably 30 to 60%, particularly in that a fermented butter-like taste with a rich taste can be imparted to bakery foods using the water-in-oil emulsified fat composition of the present invention. preferable.

  Further, in the water-in-oil emulsified fat composition of the present invention, the total content of the amino acid A and the amino acid B, that is, free amino acids in 100 parts by weight of the water-in-oil emulsified fat composition. The total content of threonine, alanine, glycine, serine, lysine, and proline in the form is preferably 0.001 to 3 parts by mass, more preferably 0.01 to 2 parts by mass, and still more preferably 0.03 to 1 part by mass. Part. If the total content of the amino acid A and the amino acid B is less than 0.001 part by mass, the resulting water-in-oil emulsified fat composition does not have a fermented butter-like taste, and the content When the amount exceeds 3 parts by mass, a taste different from that of fermentation butter can be felt, and a good fermentation butter-like taste cannot be obtained.

  In the water-in-oil emulsified oil / fat composition of the present invention, free amino acids other than the above six types (threonine, alanine, glycine, serine, lysine, proline) can be contained. However, in order to obtain a water-in-oil emulsified fat composition having a good fermented butter-like taste, free amino acids other than the above six types in the total free amino acids contained in the water-in-oil emulsified fat composition The total amount is preferably less than 90%, more preferably 0 to 70%. When the total amount of free amino acids other than the above six types is 90% or more in the total free amino acid content in the water-in-oil emulsified oil / fat composition, the water-in-oil emulsification has a lot of miscellaneous taste and good body taste. There is a possibility that the oil and fat composition may not be obtained.

  The water-in-oil type emulsified oil / fat composition of the present invention comprises an aqueous phase and an oil phase and is emulsified in a water-in-oil type. Here, the free amino acid (the amino acid of A and the amino acid of B) may be contained in the aqueous phase or dispersed in the oil phase. Since it is favorable, it is preferable that it is contained in the aqueous phase.

  The pH of the aqueous phase in the water-in-oil emulsified oil / fat composition of the present invention is 2 to 6, preferably 2 to 5. If the pH of the aqueous phase is less than 2, the acidity will be felt strongly, and if the pH of the aqueous phase exceeds 6, the sweetness will be felt strongly, both of which give a good fermented butter-like taste. I can't. The water phase of the water-in-oil emulsified oil / fat composition of the present invention may be composed of two or more water phases having different pHs. In that case, when all the water phases are combined, The pH needs to be 2-6.

  As an acidic component used for the pH adjustment of the aqueous phase, it is possible to use one or more selected from lactic acid, citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, fumaric acid and malic acid. In terms of obtaining a good fermentation butter-like taste, lactic acid, citric acid and adipic acid are used alone or in combination of two or more. If acetic acid is used to adjust the pH of the aqueous phase, it is difficult to obtain a good fermentation butter-like taste.

  The ratio of the aqueous phase in the water-in-oil emulsified oil / fat composition of the present invention is preferably 2 to 50% by mass, more preferably 5 to 30% by mass.

  Further, the fats and oils that can be used in the oil phase of the water-in-oil emulsified fat composition of the present invention are not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, large oil Bean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils, animal fats and these Processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The ratio of the oil phase in the water-in-oil emulsified oil / fat composition of the present invention is preferably 50 to 98% by mass, more preferably 70 to 95% by mass.

  The water-in-oil emulsified oil / fat composition of the present invention exhibits good fermentation butter-like taste without containing fermentation butter, but the water-in-oil emulsified oil / fat composition contains fermentation butter. In addition to good fermented butter flavor, a deep rich taste can be imparted, and the deep rich taste can be stably obtained regardless of the quality of the fermented butter used. This is preferable.

  When fermenting butter is contained in the water-in-oil emulsified oil / fat composition of the present invention, the content thereof is preferably 10% by mass to 80% by mass, more preferably 10% by mass to 30% by mass.

  Examples of other components that can be contained in the water-in-oil emulsified oil / fat composition of the present invention include, for example, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants, milk / steamed milk / defatted milk. Milk and dairy products such as milk powder, whey powder, butter, cream, natural cheese, processed cheese, milk protein such as casein, sweeteners such as sugars, sugar alcohols, stevia, aspartame, β-carotene, caramel, red yeast rice pigment Coloring agents such as tocopherols, tea extracts, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, seasonings, food preservatives, shelf life improvers, fruits, fruit juice Food materials such as coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood, and food additives.

  In the water-in-oil emulsified oil / fat composition of the present invention, the amount of other components used can be appropriately selected according to the purpose of use of these components, and is not particularly limited. The total amount in the emulsified oil / fat composition is 50% by mass or less.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, for example, soy lecithin , Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme treated egg yolk, etc. It can be used.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in a water-in-oil type emulsified oil-fat composition of this invention, More preferably, it is 0-5 mass%. In the water-in-oil emulsified oil / fat composition of the present invention, if the above thickening stabilizer is not necessary, the thickening stabilizer may not be used.

Below, the preferable manufacturing method of the water-in-oil type emulsified oil-fat composition of this invention is demonstrated.
First, an oil phase and an aqueous phase having a pH of 2 to 6 are prepared. The free amino acids are released so that the total ratio of threonine, glycine, alanine, and serine, which are free amino acid forms, and the total amount of lysine and proline, which are free amino acid forms, is 1: 1 to 1: 7. Amino acids are dissolved or dispersed in the aqueous phase and / or oil phase. And this oil phase and an aqueous phase are emulsified. After emulsification, if necessary, homogenization is performed. The emulsion thus obtained is then preferably sterilized. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  Next, the sterilized or non-sterilized emulsion is cooled and plasticized. In the present invention, the cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, an oil composition manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. A combination etc. are mentioned.

  In addition, when blending the fermentation butter, it may be dissolved or dispersed in the aqueous phase and / or oil phase before emulsification, or may be dispersed in the emulsion, and further after cooling plasticization. You may mix with water-in-oil type emulsified oil-fat composition. In addition, since fermentation butter is a water-in-oil type composition originally containing 10 to 30% by mass of an aqueous phase, and the aqueous phase is generally pH 2 to 6, when adding fermentation butter, the above aqueous phase It is also possible to manufacture without using.

  The water-in-oil type emulsified oil / fat composition of the present invention is used for kneading, folding, filling, sanding, topping, spread, spraying, coating, frying, cream, etc. It can be widely used in the cooking field and the side dish field, but since it has a better body taste when heated, it is especially bakery food for kneading and folding in the confectionery and bakery fields. Especially preferred for use.

  In addition, the preferable usage-amount of the said water-in-oil type emulsified oil-fat composition in bakery food is preferably 30-150 mass parts per 100 mass parts of flour in a bakery dough when it is for confectionery kneading or for confectionery folding. More preferably, it is 50 to 110 parts by mass, and when it is for bread kneading or for bread folding, it is preferably 5 to 150 parts by mass, more preferably 20 to 100 parts by mass per 100 parts by mass of flour in the bakery dough. 120 parts by mass, more preferably 30 to 100 parts by mass.

Below, the bakery food of this invention is described.
The bakery food of the present invention is a food obtained by baking a bakery dough mainly composed of flour such as wheat flour, rice flour, and rye flour, obtained by using the water-in-oil emulsified fat composition. It is a bakery food having a good fermented butter flavor such as bread, sweet bread, Danish, pie, shoe, donut, butter cake, sponge cake, cookies, hard biscuits, waffles, and scones. The obtained bakery food exhibits a good fermented butter flavor even if it is subjected to a reheating operation such as toast or microwave heating, or is stored frozen.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to these.

<Production of water-in-oil emulsified oil / fat composition>
[Example 1]
Threonine, alanine, glycine, serine (above, amino acid of A above), and lysine, proline (above, amino acid of B above), (threonine: alanine: glycine: serine: lysine: proline) = 1: 1: 1: An aqueous phase prepared by dissolving 0.15 g of an amino acid mixture mixed at a molar ratio of 1: 4: 4 and 1 g of sodium chloride in 10 g of an aqueous 0.02% citric acid solution, palm stearin, palm olein transesterified oil, and soybean liquid oil Was mixed in a weight ratio of 25:50:35 with 87.84 g of oil, 0.5 g of stearic acid monoglyceride and 0.5 g of lecithin were pre-emulsified according to a conventional method, and -30 ° C / min. After quenching plasticization at the cooling rate, the temperature was adjusted at 5 ° C. for 1 week to obtain a water-in-oil type emulsified fat composition.

[Example 2]
In the amino acid mixture in Example 1, (Threonine: Alanine: Glycine: Serine: Lysine: Proline) = The same formulation and production method as in Example 1 except that the molar ratio was changed to 3: 3: 1: 1: 8: 8 The water-in-oil type emulsified fat composition was obtained.

Example 3
In the amino acid mixture in Example 1, (Threonine: Alanine: Glycine: Serine: Lysine: Proline) = The same formulation and production method as in Example 1 except that the molar ratio was changed to 3: 3: 1: 1: 4: 12 The water-in-oil type emulsified fat composition was obtained.

Example 4
In the amino acid mixture in Example 1, (Threonine: Alanine: Glycine: Serine: Lysine: Proline) = 1: 1: 1: 1: 2: The same formulation and production method as in Example 1 except that the molar ratio was changed to 1: 6. The water-in-oil type emulsified fat composition was obtained.

Example 5
In the amino acid mixture in Example 1, (Threonine: Alanine: Glycine: Serine: Lysine: Proline) = The same composition and production method as Example 1 except having changed into the molar ratio of 3: 3: 1: 1: 20: 20 The water-in-oil type emulsified fat composition was obtained.

Example 6
A water-in-oil emulsified oil / fat composition was obtained in the same manner as in Example 2 except that the addition amount of the amino acid mixture in Example 2 was changed to 1.5 g and the blended oil was changed to 86.49 g.

Example 7
A water-in-oil emulsified oil and fat composition was obtained by the same composition and production method as in Example 2 except that the addition amount of the amino acid mixture in Example 2 was changed to 0.015 g and the blended oil was changed to 87.975 g.

[Comparative Example 1]
A water-in-oil emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the amino acid mixture in Example 1 was not added and the blended oil was changed to 87.99 g.

[Comparative Example 2]
In the amino acid mixture in Example 1, (threonine: alanine: glycine: serine: lysine: proline) = 54: 54: 27: 27: 12: 12 The same formulation and production method as in Example 1 except that the molar ratio was changed to 54: 54: 27: 27: 12: 12 The water-in-oil type emulsified fat composition was obtained.

[Comparative Example 3]
In the amino acid mixture in Example 1, (Threonine: Alanine: Glycine: Serine: Lysine: Proline) = The same formulation and production method as in Example 1 except that the molar ratio was changed to 3: 3: 1: 1: 36: 36 The water-in-oil type emulsified fat composition was obtained.

[Comparative Example 4]
A water-in-oil emulsified oil and fat composition was obtained by the same composition and production method as in Example 1 except that 10 g of the 0.02% citric acid aqueous solution in Example 1 was changed to 10 g of tap water.

  In each water-in-oil emulsified oil / fat composition obtained as described above, the molar ratio of the amino acid of A to the amino acid of B, the amino acid of A and the B in 100 g of the water-in-oil emulsified oil / fat composition. The content of the amino acids together, the pH of the aqueous phase, the molar fraction of the total amount of threonine and alanine in the amino acid A, and the molar fraction of the content of proline in the amino acid B are as follows. 1.

<Evaluation 1 of water-in-oil emulsified oil / fat composition>
The water-in-oil type emulsified oil / fat compositions obtained in Examples 1 to 7 and Comparative Examples 1 to 4 were evaluated according to the following evaluation criteria in four stages of fermentation butter-like taste and in four stages of rich taste, and the results. Is shown in Table 2 below.

(Evaluation criteria 1: Fermented butter-like taste)
(Double-circle): A favorable fermentation butter-like taste is felt.
○: Fermented butter-like taste is felt.
Δ: Fermented butter-like taste is weak.
X: Fermented butter-like taste is not felt at all.

(Evaluation criteria 2: rich taste)
A: A good rich taste is felt.
○: A rich taste is felt.
Δ: The rich taste is weak.
X: A rich taste is not felt.

As can be seen from Table 2, it can be seen that the emulsified oil and fat compositions of the present invention of Examples 1 to 7 have good fermentation butter flavor and richness.
On the other hand, the water-in-oil emulsified oil / fat composition of Comparative Example 1 containing no free amino acid and the water-in-oil emulsified oil / fat composition of Comparative Example 4 in which the pH of the aqueous phase is outside the scope of the present invention are fermented. There was no butter-like taste at all, and the water-in-oil type emulsified oil / fat composition of Comparative Example 1 did not feel rich. Although containing a free amino acid, the ratio (A: B molar ratio) is outside the scope of the present invention, the water-in-oil emulsified fat compositions of Comparative Examples 2 and 3 had a weak flavor of fermentation butter. .

Example 8
(Threonine: alanine: glycine: serine: lysine: proline) = 0.15 g of an amino acid mixture mixed at a molar ratio of 3: 3: 1: 1: 8: 8, and 1 g of sodium chloride in 0.02% aqueous citric acid solution. 62.94 g of oil blended with an aqueous phase dissolved in 9 g and a transesterified oil of palm stearin: palm olein: soy liquid oil in a weight ratio of 25:50:35, 0.5 g of stearic acid monoglyceride and 0.5 g of lecithin The oil phase in which 30 g of salt-free butter (water content 17% by mass) was mixed and dissolved was pre-emulsified in accordance with a conventional method and rapidly cooled and plasticized to obtain a water-in-oil emulsified fat composition of Example 1.
In addition, 6 types of free amino acids (threonine, alanine, glycine, serine, lysine, proline) in unsalted butter and other free amino acids other than these 6 types (μmol / 100 g of oil composition), unsalted The content (g / oil composition 100 g) of the amino acid A and the amino acid B in 100 g of butter was prepared by the following method and measured by HPLC. The results are shown in Table 3 below. It was described in.

Example 9
A water-in-oil emulsified oil and fat composition was obtained by the same composition and production method as in Example 8, except that fermented butter A was used instead of the unsalted butter used in Example 8.
In addition, 6 types of free amino acids (threonine, alanine, glycine, serine, lysine, proline) in fermentation butter A, and other free amino acids other than these 6 types (μmol / 100 g of oil composition), salt-free The content (g / oil composition 100 g) of the amino acid A and the amino acid B in 100 g of butter was prepared by the following method and measured by HPLC. The results are shown in Table 3 below. It was described in.

Example 10
A water-in-oil emulsified oil / fat composition was obtained by the same formulation and production method as in Example 8, except that fermented butter B was used instead of unsalted butter used in Example 8.
In addition, 6 types of free amino acids (threonine, alanine, glycine, serine, lysine, proline) in fermentation butter B and other free amino acids other than these 6 types (μmol / 100 g of oil composition), salt-free The content (g / oil composition 100 g) of the amino acid A and the amino acid B in 100 g of butter was prepared by the following method and measured by HPLC. The results are shown in Table 3 below. It was described in.

Example 11
A water-in-oil emulsified oil and fat composition was obtained by the same composition and production method as in Example 8, except that the addition amount of the amino acid mixture in Example 8 was changed to 0.015 g and the blended oil was changed to 63.075 g.

Example 12
A water-in-oil emulsified oil and fat composition was obtained by the same composition and production method as in Example 9, except that the addition amount of the amino acid mixture in Example 9 was changed to 0.015 g and the blended oil was changed to 63.075 g.

Example 13
A water-in-oil emulsified oil and fat composition was obtained by the same composition and production method as Example 10 except that the addition amount of the amino acid mixture in Example 10 was changed to 0.015 g and the blended oil was changed to 63.075 g.

[Comparative Example 5]
A water-in-oil emulsified oil / fat composition was obtained by the same formulation and production method as in Example 8 except that the amino acid mixture in Example 8 was not added and the blended oil was changed to 63.09 g.

[Comparative Example 6]
A water-in-oil emulsified oil / fat composition was obtained in the same manner as in Example 9 except that the amino acid mixture in Example 9 was not added and the blended oil was changed to 63.09 g.

[Comparative Example 7]
A water-in-oil emulsified oil / fat composition was obtained by the same composition and production method as in Example 10 except that the amino acid mixture in Example 10 was not added and the blended oil was changed to 63.09 g.

  In each water-in-oil emulsified oil / fat composition obtained as described above, the molar ratio of the amino acid of A to the amino acid of B, the pH of the aqueous phase, the total amount of threonine and alanine in the amino acid of A Mole fraction, mole fraction of proline content in amino acid B, content of amino acid A and B amino acid in 100 g of water-in-oil emulsified oil / fat composition, water-in-oil type The ratios of other free amino acids other than the above six to the total free amino acids in the emulsified oil / fat composition are shown in Table 4 below.

<Sample preparation method for free amino acid content measurement>
1. About 10 g of sample was collected in a 100 ml Erlenmeyer flask.
2. Add 80 ml of ethanol.
3. A condenser tube was attached and the mixture was refluxed for 20 minutes on an 80 ° C. water bath.
4). The above steps 1 to 3 were repeated three times, and all the extract solutions were collected, made up to a constant volume of 100 ml with 75% ethanol, and used as a sample solution.
5). A part of the sample solution was collected in an eggplant flask and dried under reduced pressure at 50 ° C. or lower.
6). It melt | dissolved in the buffer solution of pH 2.2, filtered with the filter paper, and also filtered with the 0.45 micrometer micro filter.
7). 6 ml of 10% trichloroacetic acid was added to 1 ml of the filtrate and mixed well.
Centrifugation was performed at 8.000 rpm for 15 minutes, and the supernatant was dried under reduced pressure using a rotary evaporator.
9. Trichloroacetic acid was washed with ion exchange water.
10. It melt | dissolved in the buffer solution of pH 2.2, and filtered with a 0.45 micrometer micro filter.
11. To 100 μl of the filtrate, 20 μl of a mixture of ethanol: water: triethylamine = 2: 2: 1 was added and evaporated to dryness.
12 50 μl of a mixed solution of ethanol: water: triethylamine: phenyl isothiocyanate = 7: 1: 1: 1 was added and reacted at room temperature for 20 minutes.
13. An excessive amount of the sample was removed by drying under reduced pressure, and the sample was dissolved in a mixed solution of ammonium acetate buffer: acetonitrile = 95: 5 at pH 6.5 to obtain a sample solution for HPLC.

<Evaluation 2 of water-in-oil emulsified oil / fat composition>
The water-in-oil type emulsified oil / fat compositions obtained in Examples 8 to 13 and Comparative Examples 5 to 7 have four stages of fermentation butter-like taste, four stages of fermentation butter aroma, and richness according to the following evaluation criteria. Were evaluated in four stages, and the results are shown in Table 5 below.

(Evaluation criteria 1: Taste of fermentation butter)
A: Excellent fermented butter flavor is felt.
○: A good fermented butter flavor is felt.
Δ: Fermented butter flavor is weak.
X: Fermented butter flavor is not felt at all.

(Evaluation criteria 2: Fermented butter aroma)
A: Feels excellent scent of fermentation butter.
○: I feel a good scent of fermentation butter.
Δ: Fermented butter fragrance is weak.
X: The smell of fermentation butter is not felt at all.

(Evaluation criteria 3: rich taste)
A: A good rich taste is felt.
○: A rich taste is felt.
Δ: The rich taste is weak.
X: A rich taste is not felt.

As can be seen from Table 5, the water-in-oil type emulsified fats and oils compositions of Examples 8 to 13 of the present invention have a good fermented butter flavor (fermented butter-like taste and fermented butter aroma) and a good rich taste. You can see that
In contrast, the ratio of free amino acids (A: B molar ratio) is within the scope of the present invention, but does not contain fermentation butter, and the water phase pH is outside the scope of the present invention. The water-in-oil emulsified oil / fat composition had no fermented butter-like taste and weak body.
In addition, the water-in-oil type emulsified oil / fat composition of Comparative Examples 6 and 7 containing fermented butter but the ratio of free amino acids (A: B molar ratio) is outside the scope of the present invention is fermented butter flavor (fermented) The butter-like taste and fermented butter fragrance were good, but the body was weak.

<Bakery test>
The water-in-oil emulsified oil / fat compositions obtained in Examples 1 to 13 and Comparative Examples 1 to 7 were further subjected to the following bakery test I (cookie production test). Examples 1 to 13 and Comparative Example 1
About a part of water-in-oil type emulsified oil-fat composition obtained by ~ 7, after temperature-control for 1 week at 5 degreeC, it shape | molds in the sheet form of thickness 10mm, length 300mm, and width 200mm, The following bakery test Used for II (pie production test).

<Bakery test I>
Using the water-in-oil emulsified oil / fat compositions obtained in Examples 1 to 13 and Comparative Examples 1 to 7, cookies (galettes) were produced by the following composition and manufacturing method, and the following evaluations were made on the obtained cookies. According to the standard, the fermentation butter flavor was evaluated in 6 levels and the richness in 4 levels, and the results are shown in Table 6 below.

<Combination>
100 parts by weight of flour
Salt 1 part by mass
60 parts by weight of powdered sugar
Yolk 10 parts by mass
Baking powder 1 part by mass
100 parts by mass of water-in-oil emulsified oil / fat composition

<Production method>
After mixing the water-in-oil emulsified fat composition and powdered sugar with a vertical mixer at low speed for 2 minutes and medium speed for 3 minutes and high speed for 3 minutes, egg yolk and salt were added and further mixed at low speed for 2 minutes and medium speed for 2 minutes. Here, soft flour and barking powder that had been mixed and sieved in advance were added and mixed at a low speed of 2 minutes and a medium speed of 1 minute to obtain a cookie dough. The cookie dough was retarded overnight in a refrigerator at 5 ° C. This dough was rolled to a thickness of 10 mm, punched out (diameter 40 mm × thickness 10 mm), streaked on the surface with a fork, and then fired.

(Evaluation criteria 1: Fermented butter flavor)
◎ +: A strong fermented butter flavor is strongly felt.
A: Feels excellent fermented butter flavor.
○ +: A strong fermented butter flavor is strongly felt.
○: Feels good fermentation butter flavor.
Δ: Fermented butter flavor is weak.
X: Flavor of fermentation butter is not felt at all.

(Evaluation criteria 2: rich taste)
A: A good rich taste is felt.
○: A rich taste is felt.
Δ: Slightly rich in taste.
X: A rich taste is not felt.

<Bakery Test II>
Using the sheet-like water-in-oil emulsified oil / fat composition (roll-in oil / fat composition) obtained in Examples 1 to 13 and Comparative Examples 1 to 7, a fired product (pie) according to the composition and manufacturing method shown below. For the pie obtained, the fermentation butter flavor was evaluated in 6 levels and the richness in 4 levels according to the following evaluation criteria, and the results are shown in Table 6 below.

<Combination>
Powerful powder 70 parts by mass
30 parts by weight of flour
Salt 1.3 parts by mass
2 parts by mass of sugar
Nonfat dry milk 3 parts by mass
Oil and fat kneaded (margarine) 5 parts by mass
54 parts by weight of water
Oil composition for roll-in 80 parts by mass

<Production method>
After mixing raw materials other than the oil-in composition for roll-in with a vertical mixer for 2 minutes at low speed and 3 minutes at medium speed, the dough was retarded overnight in a refrigerator at 5 ° C. The oil composition for roll-in was placed on this dough, rolled in (four times four times) and molded (length 100 mm × width 100 mm × thickness 3 mm) by a conventional method, baked after picking with a picket roller.

(Evaluation criteria 1: Fermented butter flavor)
◎ +: A strong fermented butter flavor is strongly felt.
A: Feels excellent fermented butter flavor.
○ +: A strong fermented butter flavor is strongly felt.
○: Feels good fermentation butter flavor.
Δ: Fermented butter flavor is weak.
X: Flavor of fermentation butter is not felt at all.

(Evaluation criteria 2: rich taste)
A: A good rich taste is felt.
○: A rich taste is felt.
Δ: Slightly rich in taste.
X: A rich taste is not felt.

As can be seen from Table 6, when producing bakery foods such as cookies and pies using the water-in-oil emulsified oil composition of the present invention of Examples 1 to 13, both the fermentation butter flavor and the rich taste are good. In particular, the compositions of Examples 9, 10, 12, and 13 blended with fermented butter had a good fermented butter flavor and a deep richness regardless of the type of the fermented butter blended, and the flavor was also uniform. It became a thing.
On the other hand, using the water-in-oil emulsified fat composition of Comparative Example 1 that does not contain a free amino acid, or the water-in-oil emulsified fat composition of Comparative Example 4 in which the pH of the aqueous phase is outside the scope of the present invention. The obtained bakery product had no fermented butter flavor and no rich taste.
Moreover, the bakery product obtained using the water-in-oil emulsified fat composition of Comparative Examples 2 and 3 in which the ratio of free amino acids (A: B molar ratio) is outside the scope of the present invention is the flavor of fermentation butter. Was weak.
Moreover, the bakery obtained using the water-in-oil type emulsified oil-fat composition of Comparative Examples 6 and 7 which contains fermentation butter, but the ratio of free amino acids (A: B molar ratio) is outside the scope of the present invention. The product did not have the same flavor depending on the fermentation butter used, and the product had a weak body.

Claims (4)

The amino acid of the following A and the amino acid of the following B are contained at a molar ratio of the following amino acid of the following A: the amino acid of the following B = 1: 1 to 1: 7, and the pH of the aqueous phase is 2 to 6 A water-in-oil emulsified fat composition characterized by the above.
A: One or more of threonine, alanine, glycine and serine which are free amino acid forms.
B: Lysine and / or proline in the form of free amino acids.   The total content of the amino acid A and the amino acid B in 100 parts by mass of the water-in-oil emulsified oil / fat composition is 0.001 to 3 parts by mass. Water-in-oil emulsified fat composition   Fermented butter is contained, The water-in-oil type emulsified fat composition of Claim 1 or 2 characterized by the above-mentioned. A bakery food product comprising the water-in-oil emulsified oil composition according to any one of claims 1 to 3.