JP5483417B2 - Scorched butter-like emulsified oil and fat composition - Google Patents

Description

The present invention relates to a burnt butter-like emulsified oil and fat composition having a savory flavor and color tone of burnt butter.

  Scorched butter produced by heating butter to give a roasting odor and color tone, has a fragrant flavor, caramel-like sweetness, and caramel-like color tone, and is used in Western confectionery such as madeleine and financier, as well as cooking sauces. Used for flavoring. However, there is a problem in that it requires skill to produce a burnt butter having a certain flavor and color tone. For this reason, various alternatives having a burnt butter-like flavor and color have been proposed. Such burnt butter substitutes include oils and fats containing milk fat, milk solids, roasted products of beans and grains, caramelized sugars, and a mixture containing water (patented) Document 1), flavor oil having a burnt butter flavor obtained by heating fats and oils in the presence of dairy powder, sugars and amino acids (Patent Document 2) and the like have been proposed.

JP 2002-69481 A JP 2002-171903 A

However, the burnt butter-like fats and oils described in Patent Documents 1 and 2 are heat-treated for a long time on fats and oils containing saccharides and moisture. In order to determine the point in time when the desired flavor is obtained, skill is not required as much as when producing burnt butter, but a certain amount of training is required. Moreover, in order to obtain the flavor oil of patent document 2, there exists a problem that the complicated operation of removing solid content after heating fats and dairy products powder, sugar, and an amino acid is required.

  The inventors of the present invention have been made as a result of intensive studies to solve the above problems, and have a scorched butter-like emulsified fat and oil that has an excellent scorching butter-like flavor and color tone and can easily obtain a stable quality product. An object is to provide a composition.

That is, the present invention
(1) The second oil phase containing milk fat: O ₂ is an aqueous phase containing malt and / or molasses: O ₂ / W type emulsion emulsified and dispersed in W, 60 to 80 ° C. First oil phase adjusted to: O ₁ / E ₁ emulsified in water phase of W / O ₁ type emulsion: O ₂ / W in which _second oil phase: O ₂ is further emulsified in W A scorched butter-like emulsified oil / fat composition characterized by comprising / O type ₁ double emulsion (2) Aqueous phase: the charred butter-like emulsified oil / fat composition of (1) above, wherein mirin is contained in W ,
Is the gist.

  The burned butter-like emulsified oil and fat composition of the present invention can be easily made into a product having a constant quality such as flavor and color tone. In addition, since the burnt butter-like emulsified oil and fat composition of the present invention has foaming properties and egg-holding properties, it can obtain a cream with a burnt butter flavor when whipped together with syrup, and does not have foaming and egg-holding properties. Compared to scorched butter, the range of foods that can be used is wide, and it can be used for cookies, butter cakes and the like that require foaming and egg-holding properties.

As the oil phase: O ₁ constituting the burned butter-like emulsified oil and fat composition of the present invention, edible animal and vegetable oils and fats, hardened oils, transesterified oils, fractionated oils and the like can be mixed and used. For example, vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, olive oil, rice bran oil, fish oil, beef fat, pork fat, etc. Animal fats and oils, these vegetable fats and oils, hydrogenated hydrogenated oils of animal fats, transesterified oils, fractionated oils and the like can be mentioned. The oil phase: O ₁ may contain milk fat. Examples of the milk fat source include dairy products such as butter, natural cheese and cream, and adjusted fat containing milk fat.

  Malt and / or molasses are contained in the aqueous phase: W constituting the burned butter-like emulsified oil / fat composition of the present invention. Malt is a product obtained by germinating barley mainly containing barley and saccharifying starch in seeds, or by extracting and concentrating saccharified starch, and may contain other sugars or dextrins. The malt may have any remaining enzyme activity or may contain other saccharides such as dextrin and syrup, but 100% barley malt without enzyme activity has a stable quality and flavor. It is preferable because it is good.

  On the other hand, molasses is a black-brown liquid with a viscosity containing components other than sugar produced as a by-product when sugar is refined from sugar cane and sugar beet, and is called molasses, molasses, and the like.

  In the present invention, the water phase: W may contain either one of malt, molasses or both, but in order to give a roasting feeling, either malt, molasses, or Both are preferably contained in the water phase in an amount of 5% to 100% by weight of water, and it is particularly preferable to use malt and molasses in combination. When using together, malt: molasses = 95-5: 5-95 is preferable by weight ratio.

  Aqueous phase: W preferably contains mirin together with malt and / or molasses, because it has an enhancing effect on the flavor material and improves the overall flavor of the emulsion. When mirin is contained in the aqueous phase: W, it is preferable that the proportion of phosphorus only in the emulsion is 0.05% by weight or more, particularly 0.05-0.5% by weight. It is preferable to mix. As mirin, you can use honmirin that has been ripened by adding alcohol or shochu to glutinous rice and rice bran, or mirin-like seasonings that are made by mixing brewing sugar (dextrose or syrup) with glutamic acid or flavor. Mirin is preferred.

Emulsified fat composition of the present invention, the oil phase consisting of the edible oil: and O _1, the aqueous phase containing the malt and / or molasses: W and is that water-in-oil obtained by emulsifying a (W / O the aqueous phase of type ₁₎ emulsion: in W, further second oil phase: O ₂ is that having a form of O _{2 /} W _/ O ₁ type double emulsion being emulsified. In the case of the O ₂ / W / O ₁ type double emulsion, when milk fat is contained in the second oil phase: O ₂ , the burnt butter flavor can be further improved and the rich flavor of the flavor is excellent. You can feel the burnt butter flavor from top to last. Milk fat is preferably contained in the second oil phase: O ₂ in an amount of 20% by weight or more. Examples of the milk fat source include dairy products such as butter, natural cheese, and cream, and adjusted fats containing milk fat, and also include whole powdered milk and creaming powder containing milk fat. As the natural cheese that is the milk fat source, high fat cream cheese having a relatively low degree of fermentation and containing high milk fat is preferable from the viewpoint of flavor.

In the case of the W ₁ / O type ₁ emulsion, the proportion of the aqueous phase part is preferably 15% by weight or more, and particularly preferably 25% by weight to 30% by weight. At this time, it is preferable that at least 5% by weight or more of milk fat is contained in the oil phase: O ₁ because the flavor becomes good. _{O 2} / W / O ₁ type emulsion buttery emulsified fat composition burnt consisting of the present _invention, the ratio of the _O 2 / W / O ₁ type emulsion in _(O 2 + W) is preferably at least 15 wt% 15% by weight or more and 45% by weight or less is more preferable. The ratio of O ₂ in O ₂ / W is preferably 20% by weight or more, and more preferably 20% by weight or more and 60% by weight or less.

W / O type ₁ emulsion is emulsified with a stirring force of at least paddle stirring after adding an aqueous phase containing malt and / or molasses to an oil phase adjusted to 60 to 80 ° C., and then a botator and a combinator It can be obtained by a method of quenching plasticization with a perfector or the like. In the oil phase: O ₁ , an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester and lecithin used in margarine or the like is appropriately added for the purpose of emulsifying the aqueous phase: W. It may be added. The emulsifier is preferably added in an amount of 0.1 to 0.5% by weight based on the emulsion.

In order to obtain an O ₂ / W / O ₁ type emulsion, first, an O ₂ / W type emulsion is prepared. The O ₂ / W type emulsion can be obtained by emulsifying the second oil phase: O ₂ and the aqueous phase: W using paddle stirring, a homomixer, a high-pressure homogenizer, or the like. In the second oil phase: O ₂ , an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester and lecithin can be added, but the flavor of the emulsifier appears. Instead of the above-mentioned emulsifier, it is preferable to add whole milk powder, skim milk powder, adjusted milk powder, whey protein, casein, milk peptide, creaming powder and the like containing milk protein. Second oil phase: The emulsifier added to O2, the whole milk powder containing milk protein used in place of the emulsifier, and the like are preferably used at a ratio of 2% to 5%. The O ₂ / W type emulsion thus prepared was emulsified in the first oil phase: O ₁ adjusted to 60 to 80 ° C. by paddle stirring, and then rapidly cooled and plasticized by a botator, a combinator, a perfector or the like. By making it, an O ₂ / W / O ₁ type emulsion can be obtained.

Hereinafter, the present invention will be described in more detail with reference to examples.
Reference Examples 1-5, Comparative Example 1
To the blended oil blended at a ratio of 30 parts by weight of hardened palm oil (melting point 45 ° C), 10 parts by weight of hardened soybean oil (melting point 36 ° C), 30 parts by weight of transesterified oil of palm oil and rapeseed oil, 30 parts by weight of corn oil, An oil phase in which monoglycerin fatty acid ester, lecithin, and adjusted fat were blended in the proportions shown in Table 1 was prepared and heated to 80 ° C. On the other hand, after heating the water phase prepared by mixing molasses and / or malt, flavor, mirin in water in the proportions shown in Table 1 (Comparative Example 1 does not contain molasses and malt) at 80 ° C., It was added to the oil phase and emulsified by paddle stirring to obtain a W / O ₁ type emulsion in which an oil phase mainly composed of blended oil: O ₁ and an aqueous phase W was emulsified and dispersed.

* 1 Monoglycerin stearate Emulsy MS (Riken Vitamin Co., Ltd.)
* 2 Lecithin: Lecithin M (made by Showa Sangyo Co., Ltd.)
* 3 Adjusted fat (69% milk fat, 31% palm oil)
* 4 Malt: Malt extract (Asahi Beer Malt Co., Ltd.)
* 5 Molasses: Molasses Light (manufactured by Suzusho)

The flavor and creaming properties of the W / O type ₁ emulsions of Reference Examples 1 to 5 and Comparative Example 1 were evaluated. The creaming properties of the emulsions of Reference Examples and Comparative Examples were measured and are shown in Table 2 together with the results of butter (Reference Example 6 ) and scorched butter (Reference Example 7 ). In addition, the butter of Reference Example 6 uses the butter of Meiji Dairies Co., Ltd. The scorching butter of Reference Example 7 puts 500 g of the butter of Reference Example 6 in a pan, puts it in a medium heat, melts it with stirring and loses moisture, and light brown After heating to a color and then heating to brown on a low heat, it was quickly removed from the fire to remove the rough heat, and the one obtained by rubbing bubbles and burnt residue remaining on the surface was used.

* 6: Evaluation of properties of emulsion The roasted flavor and butter flavor were evaluated in the following four steps based on the burnt butter flavor of Reference Example 2.
Roasted flavor ◎ ・ ・ It has a flavor very similar to the roasted flavor of burnt butter.
○ ・ ・ Has a flavor similar to the roasted flavor of burnt butter.
[Delta] .. Although weak, it has a roasted flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Butter flavor ◎ ・ ・ It has a flavor very similar to the butter flavor of burnt butter.
○ ・ ・ Has a flavor similar to the butter flavor of burnt butter.
△ ·· Slight but has a flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.

Kokumi Kokumi evaluated the remaining flavor of the emulsion when the emulsion was put in the mouth in the following four stages.
◎ ・ ・ Flavor remains for a while after being melted.
○ ・ ・ Flavor remains immediately after dissolution from the time it is put in the mouth.
△ ・ ・ When put in the mouth, it tastes but loses flavor just before dissolution.
× ・ ・ When you put it in your mouth, you will feel the flavor but it will soon disappear.

Creaming property 350 g of the emulsion adjusted to 15 to 20 ° C. was placed in a 5-coat kitchen aid mixer, and the specific gravity when mixed for 15 minutes on the speed scale 7 was measured to evaluate the creaming property. The specific gravity was calculated by filling a container with an internal volume of 100 ml and measuring the weight.
Good: Specific gravity after mixing for 15 minutes less than 0.4 Poor: Specific gravity after mixing for 15 minutes was determined to be 0.4 or more.

  Using the emulsions of Examples and Comparative Examples and the butter and burnt butter of Reference Examples, the following pound cakes and financiers were baked to evaluate the flavor and taste. The results are shown in Table 2.

Production of Pound Cake According to the sugar batter method, a dough prepared with the following composition was baked to obtain a pound cake.
90g whole egg with pound cake
Granulated sugar 95g
Soft flour 100g
Baking powder 2g
Emulsion 90g

Manufacture of financi In manufacture of financier, the dough prepared by the following mixing | blending was baked by the method of using what melt | dissolved emulsion, and financier was obtained.
220g egg white with financier
Granulated sugar 220g
90g of powdered almonds
80g soft flour
Baking powder 4g
Emulsion 220g

* 7: Evaluation of the properties of the pound cake Roasted flavor ◎ ・ ・ It has a flavor very similar to the roasted flavor of burnt butter.
○ ・ ・ Has a flavor similar to the roasted flavor of burnt butter.
[Delta] .. Although weak, it has a roasted flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Butter flavor ◎ ・ ・ It has a flavor very similar to the butter flavor of burnt butter.
○ ・ ・ Has a flavor similar to the butter flavor of burnt butter.
△ ·· Slight but has a flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Kokumi ◎ ・ ・ Flavor remains for a while after the baked goods are gone.
○ ・ ・ Flavor remains immediately after the burned product is gone.
△ ・ ・ When you put it in your mouth, it tastes good, but before you swallow the baked product, it loses its flavor.
× ・ ・ When you put it in your mouth, you will feel the flavor but it will soon disappear.

* 8: Evaluation of the properties of financier Roasted flavor ◎ ・ ・ It has a flavor very similar to the roasted flavor of burnt butter.
○ ・ ・ Has a flavor similar to the roasted flavor of burnt butter.
[Delta] .. Although weak, it has a roasted flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Butter flavor ◎ ・ ・ It has a flavor very similar to the butter flavor of burnt butter.
○ ・ ・ Has a flavor similar to the butter flavor of burnt butter.
△ ·· Slight but has a flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Kokumi ◎ ・ ・ Flavor remains for a while after the baked goods are gone.
○ ・ ・ Flavor remains immediately after the burned product is gone.
△ ・ ・ When you put it in your mouth, it tastes good, but before you swallow the baked product, it loses its flavor.
× ・ ・ When you put it in your mouth, you will feel the flavor but it will soon disappear.
From the above-mentioned pound cake and financier baking test, it can be seen that the emulsion of the present invention has a burnt butter flavor, is excellent in foaming properties and egg-holding properties, and has characteristics that cannot be obtained with liquid burnt butter.

Examples 1 to 3 , Reference Examples 8 and 9, Comparative Example 2
The aqueous phase prepared by adding milk protein, high fat cream cheese, molasses, malt, mirin, and flavor in the ratio shown in Table 3 to water was heated and maintained at 80 ° C., and Reference Examples 1 to 5 and Oil phase 2 using a blended oil having the same composition was heated to 80 ° C. and added, and emulsified with a homomixer to obtain an O ₂ / W type emulsion. Furthermore, the oil phase 1 prepared by adding monoglycerin fatty acid ester, lecithin, and adjusted fat in the proportions shown in Table 3 to the blended oil having the same composition as in Reference Examples 1 to 5 was heated and held at 80 ° C., and this oil phase 1 30 parts by weight of the above-mentioned O ₂ / W type emulsion was added to 70 parts by weight of the above, and emulsified by paddle stirring to obtain an O ₂ / W / O ₁ type emulsion. The results of evaluating the flavor and creaming properties of the obtained emulsion are shown in Table 4. Moreover, the pound cake and the financier were baked in the same manner as in Reference Examples 1 to 5 using the obtained emulsion, and the results of evaluating the flavor and taste are shown in Table 4.

* 9 Sanlacto N12 (manufactured by Taiyo Chemical Co., Ltd.)
* 10 Hyfat cream cheese: 58% milk fat content (manufactured by Lacto Japan)

Claims (2)

A second oil phase containing milk fat: O ₂ containing malt and / or molasses Aqueous phase: O ₂ / W type emulsion emulsified and dispersed in W was adjusted to 60 to 80 ° C. the first oil phase: obtained by emulsifying the _{O 1,} W / _{O 1} type emulsion of the aqueous phase: in W, further second oil phase: _{O O 2} is emulsified 2 / W / _{O 1} A scorched butter-like emulsified oil and fat composition comprising a double-type emulsion . The burned butter-like emulsified oil composition according to claim 1, wherein mirin is contained in the aqueous phase: W.