JP6061772B2 - 油中水型乳化組成物とその製造方法 - Google Patents
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Description
(油中水型乳化組成物の調製)
表1の実施例および比較例の配合の油中水型乳化組成物を次の手順に従って調製した。
1) 水にタンパク質濃縮ホエイ、乳由来の呈味素材、および食塩(比較例3は更に乳清ミネラル)を添加し、70℃に加温、混合して溶解し水相を得た。
2) 食用油脂に乳化剤を添加し、70℃に加温し混合して溶解し油相を得た。
3) 油相に水相をゆっくりと添加しながら乳化した後、香料を添加した。
4) 乳化物を急冷で練り合わせ、可塑性を有する乳化物を得た。
[乳化安定性]
乳化物を30℃で24時間保存した後、離水状態を観察し、次の基準により評価した。
◎:全く離水がなく良好な状態
○:離水が観察されず良好な状態
△:僅かに離水が観察された状態
×:完全に離水した状態
[風味(塩味)]
20℃に調温した乳化物を20名のパネラーにより官能的に評価した。その結果に基づいて次の基準により評価した。
◎:20名中、15名以上が塩味が良好と評価した。
○:20名中、10名以上15名未満が塩味が良好と評価した。
△:20名中、5名以上10名未満が塩味が良好と評価した。
×:20名中、5名未満が塩味が良好と評価した。
[風味(コク味)]
20℃に調温した乳化物を20名のパネラーにより官能的に評価した。その結果に基づいて次の基準により評価した。
◎:20名中、15名以上がコク味が良好と評価した。
○:20名中、10名以上15名未満がコク味が良好と評価した。
△:20名中、5名以上10名未満がコク味が良好と評価した。
×:20名中、5名未満がコク味が良好と評価した。
[食感(口溶け)]
20℃に調温した乳化物を20名のパネラーにより官能的に評価した。その結果に基づいて次の基準により評価した。
◎:20名中、15名以上が口溶けが良好と評価した。
○:20名中、10名以上15名未満が口溶けが良好と評価した。
△:20名中、5名以上10名未満が口溶けが良好と評価した。
×:20名中、5名未満が口溶けが良好と評価した。
Claims (8)
- タンパク質を25〜30質量%、灰分を15〜20質量%含有するタンパク質濃縮ホエイ、および食塩を含有する油中水型乳化組成物。
- タンパク質濃縮ホエイを水分に対して0.5〜20質量%、食塩を水分に対して3〜15質量%含有する請求項1に記載の油中水型乳化組成物。
- タンパク質濃縮ホエイを組成物全量に対して0.1〜2.5質量%、食塩を組成物全量に対して0.5〜2質量%含有する請求項1または2に記載の油中水型乳化組成物。
- 乳化剤として、構成脂肪酸に炭素数18以上の不飽和脂肪酸を60質量%以上含むグリセリンモノ脂肪酸エステルを含有する請求項1から3のいずれかに記載の油中水型乳化組成物。
- 乳由来の呈味素材を含有する請求項1から4のいずれかに記載の油中水型乳化組成物。
- 油分を組成物全量に対して70質量%以上含有する請求項1から5のいずれかに記載の油中水型乳化組成物。
- 請求項1から6のいずれかに記載の油中水型乳化組成物からなるマーガリン類。
- 請求項1から7のいずれかに記載の油中水型乳化組成物の製造方法であって、タンパク質濃縮ホエイおよび食塩を含有する水相を調製する工程と、食用油脂および乳化剤を含有する油相を調製する工程と、これらの水相と油相とを加温下で混合し、乳化する工程と、乳化後に冷却し、可塑化した油中水型乳化組成物を得る工程とを含む、油中水型乳化組成物の製造方法。
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Family Cites Families (9)
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LU66093A1 (ja) * | 1972-09-15 | 1974-03-25 | ||
JPS61166357A (ja) * | 1985-01-17 | 1986-07-28 | Meiji Seika Kaisha Ltd | 乳化食用油脂スプレツドの製造法 |
JPH04197132A (ja) * | 1990-11-27 | 1992-07-16 | San Ei Chem Ind Ltd | 水分含有加工油脂の製造法 |
JP3078891B2 (ja) * | 1991-08-28 | 2000-08-21 | 雪印乳業株式会社 | 高水分油中水型乳化油脂組成物 |
JP3542920B2 (ja) * | 1999-03-24 | 2004-07-14 | 雪印乳業株式会社 | 低脂肪スプレッド |
JP4958345B2 (ja) * | 2001-08-03 | 2012-06-20 | 雪印メグミルク株式会社 | 製菓・製パン用粉乳 |
JP4409379B2 (ja) * | 2003-07-11 | 2010-02-03 | 株式会社Adeka | 醗酵乳製品及びその製造方法 |
JP4527005B2 (ja) * | 2005-06-01 | 2010-08-18 | 明治乳業株式会社 | 発酵乳食品とその製造方法 |
JP5321346B2 (ja) * | 2009-08-18 | 2013-10-23 | 株式会社カネカ | 新規な製パン用原料 |
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