JP6516940B1 - Method for producing oil composition - Google Patents

Abstract

Provided is a method for producing a fat and oil composition having a well-balanced flavor and the like. A water-containing mixture containing butter and milk is heated until the water content is less than 1% by mass to produce a butter-processed product, and the butter-processed product is mixed with edible fat and oil to produce a fat and oil composition. It is preferable that 0.5-99 mass parts of butters are included with respect to 1 mass part of milk as said water-containing mixture. Moreover, it is preferable that the water | moisture content of the said water-containing mixture is 12-75 mass%.

Description

  The present invention relates to a method for producing edible fat and oil composition, and more particularly, to a method for producing fat and oil composition suitable for use with fat and oil containing or not reducing partially hydrogenated fat and oil.

Trans-fatty acids have been reported to increase LDL cholesterol and increase the cancer risk, and have recently been reduced in the amount of trans-fatty acids contained in partially hydrogenated fats and oils, due in part to rising health awareness. It is desirable to use a fat-free composition.
However, when partially hydrogenated fats and oils are reduced, the distinctive flavor and sweetness called hydrogenated odor become pale, and the flavor also decreases when used in combination with milk fat.
If it is attempted to compensate for the decrease in flavor and the like only by the addition of a flavor and the like, there is a risk that the expression balance such as the flavor at the top, middle, and bottom at each stage of taste may be impaired. On the other hand, even if a large amount of milk fat is added, it is not easy to compensate for the decrease in flavor and the like.

  Then, although using a partially hydrogenated fat and oil oxidized slightly is proposed by patent document 1, the improvement effect is not yet satisfactory.

JP, 2009-89684, A

The present invention has been made focusing on the above-mentioned conventional problems, and a novel and useful manufacturing method capable of achieving well-balanced flavor and the like even when fats and oils that use or do not contain partially hydrogenated fats and oils are used. Its purpose is to provide.
Further, the present invention has an object of providing a novel and useful oil and fat composition which can be provided in the form of liquid, solid or the like in the same manner as conventional products and which can be applied as it is to conventional applications.

The present inventors have found that these problems can be solved by the following invention as a result of earnest examination and trial and error.
That is, according to the present invention, a water-containing mixture containing butter and milk is heated to a water content of less than 1% by mass to prepare a butter-processed product, and the butter-processed product is mixed with edible fat and oil. It is a manufacturing method of the oil-and-fat composition characterized by manufacturing.

  The water-containing mixture preferably contains 0.5 parts by mass or more and 99 parts by mass or less of the butter based on 1 part by mass of the milk.

  It is preferable that the said milk is dry milk and 9 parts by mass or more and 99 parts by mass or less of the butter is contained with respect to 1 part by mass of the dry milk as the water-containing mixture.

  It is preferable that the said dry milk is 1 type or 2 types chosen from skimmed milk powder and whole milk powder milk.

  It is preferable that the said milk is liquid milk and 0.5 mass part or more and 40 mass parts or less of said butter are included with respect to 1 mass part of said liquid milk as said water-containing mixture.

  The liquid milk is preferably one or more selected from milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage and condensed milk.

  It is preferable that the water | moisture content of the said water-containing mixture is 12 to 75 mass%.

  It is preferable to heat under normal pressure.

  It is preferred to use unsalted butter as the butter.

  It is preferable to filter after heating at the time of preparation of the said butter processed goods.

  It is preferable that the processed butter product is contained in an amount of 0.005% by mass or more and 5% by mass or less.

  It is preferable that the said fat-and-oil composition is a plastic fat-and-oil composition.

  It is preferable that the said plastic fat composition is a water-in-oil type.

According to the method of the present invention, it is possible to produce a fat and oil composition in which the flavor and the like can be raised in a well-balanced manner even in the case of using a fat or oil which reduces or does not contain partially hydrogenated fats and oils. In addition, even if the processed butter product is actively used in combination with the partially hydrogenated fat or oil, the respective effects are not inhibited. Therefore, by using the partially hydrogenated fat or oil positively in combination, a simple partially hydrogenated fat or oil is used. It is also possible to produce a fat and oil composition in which the flavor and the like can be improved in a more balanced manner than the blending type. The said fat-and-oil composition can be provided in any form, such as liquid and solid, regardless of the presence or absence of the amount of partially hydrogenated fat and oil.
Therefore, it can be said that using the method of the present invention, it becomes possible to design the shade of the flavor and the like of the oil and fat composition much more arbitrarily than before.

  The method for producing a fat and oil composition of the present invention is divided into a butter processed product producing step and a fat and oil composition producing step.

«Process for making butter products»
In this step, a water-containing mixture containing butter and milk is heated to a water content of less than 1% by mass to produce a butter-processed product. The following steps are carried out using this processed butter product as an intermediate raw material.

<Raw material>
Contains butter and milk.
[butter]
The butter which can be used as the raw material of the present invention may be any butter as defined in the Ministerial Ordinance (Ministry of Milk, Ministry of Health and Welfare, Ordinance No. 52 of the Ministry of Health, etc.) regarding the specification of ingredients of milk and dairy products. According to the definition, butter is "a raw material obtained by kneading fat particles obtained from raw milk, milk or special milk", and "fermented butter" made from lactic acid fermentation of raw material milk and "non-fermented" There is a "butter", and there are "salted butter" which added salt to each, and "an unsalted butter" which is not added, and it is classified into four types.
In the present invention, "saltless butter" is preferably used, and more preferably "saltless and non-fermented butter".

[Masts]
The milk which can be used as a raw material of the present invention is one defined by the Ministerial Ordinance (Ordinance of the Ministry of Milk, Ministry of Health and Welfare ordinance No. 52) concerning the component specification of milk and dairy products (excluding butter which is a kind of dairy product) As long as it corresponds to, it does not matter. That is, in the present invention, the above-mentioned butter and this milk are distinguished, and it is premised on the combined use of both.
Milk is divided into dry and liquid. Examples of dry milk include skimmed milk powder, whole milk powder milk and the like, preferably skimmed milk powder. In addition, examples of liquid milk include milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria drink, condensed milk and the like, preferably fresh cream, buttermilk, lactic acid bacteria drink and condensed milk, and more preferably fresh cream Buttermilk and lactic acid bacteria beverages, and more preferably fresh cream and buttermilk. These milks may be used alone or in combination of two or more.

<Blending>
According to the above-mentioned component specifications, butter contains water, and since milk contains liquid from the beginning if it is liquid, such water can be used for "moisture". However, adding water is not excluded.
As a water-containing mixture, it is preferable to include 0.5 parts by mass or more and 99 parts by mass or less of butter with respect to 1 part by mass of milk. Regardless of the type of milk, the combined effect of milk and butter can be significantly obtained by including 0.5 parts by mass or more and 99 parts by mass or less of butter.

When using dry milk as milk, it is preferable to contain 9-99 mass parts of butter with respect to 1 mass part of said dry milk as a water-containing mixture, and to contain 50 mass parts or more and 99 mass parts or less It is more preferable that 70 parts by mass or more and 99 parts by mass or less is contained.
When using liquid milk as milk, it is preferable to contain 0.5 mass part or more and 40 mass parts or less of butter with respect to 1 mass part of said liquid milk as a water-containing mixture, and 1 mass part or more and 40 mass It is more preferable to include part or less, more preferably 2.3 to 30 parts by mass, still more preferably 5 to 30 parts by mass, still more preferably 7 to 25 parts by mass. Particularly preferred.
When the type of milk is individually considered, the above is a preferred range.

  Moreover, it is preferable that it is 80 to 100 mass%, and, as for the sum total content of the butter of the water-containing mixture, and 100 mass% or less, it is more preferable that it is 90 to 100 mass%, 95 to 100 mass%. % Or less is more preferable, and 100% by mass is even more preferable.

  The water content of the water-containing mixture is preferably 12% by mass to 75% by mass, more preferably 14% by mass to 52% by mass, still more preferably 15% by mass to 33% by mass, and 17 It is further more preferable that the content is not less than 28% by mass. When the water occupies 12% by mass or more and 75% by mass or less, the presence effect of the aqueous phase is significantly obtained.

<Process>
The butter and milk are mixed to obtain a water-containing mixture.
Although the mixing method is not particularly limited, for example, butter is heated and melted, and milk is added thereto and stirred. When dry milk is used, it is preferable to dissolve it in the water contained in the butter, and it is preferable to put the butter after heating and thawing.

The water-containing mixture is then heated until the water content is reduced to less than 1% by weight. If the water content is reduced to this range, sufficient heating time is ensured.
Moreover, in that case, in order to transfer heat uniformly, it is preferable to continue stirring the said water-containing mixture.
The process can be carried out continuously in the same vessel, in which case the formation of the water-containing mixture and the heating of the water-containing mixture may proceed in parallel, but the problem is particularly serious. Absent.

  The heating temperature is, for example, 100 ° C. or more under normal pressure. Accordingly, when the water-containing mixture is placed in an open container and the operation is performed, the water is heated to 100 ° C. or higher. The heating in the present invention is preferably performed under normal pressure.

The obtained product can be used as it is as a finished butter product, but if it is warm and it is filtered to remove insolubles such as proteins denatured, it becomes easy to handle thereafter. Therefore, it is recommended to carry out filtration using filter paper or the like as post-treatment.
In addition, said water content is less than 1 mass%, It is an upper limit numerical value when a butter processed product is evaluated as a finished product, and when it is set as a finished product after filtering, even when a moisture content rises relatively Although it is set, including the case where it is filtered.

«Fat and oil composition manufacturing process»
The butter-processed product produced by implementation of the above-mentioned process is mixed with edible fat and oil, and a fat-and-oil composition is manufactured.
Ingredients other than processed butter products
[Fat and oil]
Edible fats and oils that can be used as the main raw material of the present invention are not particularly limited, but palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter Salsa, mango oil, illipe fat, cocoa butter, pork fat (lard), beef tallow, milk fat, their fractionated oils or their processed oils (those treated with one or more of curing and transesterification reactions) Etc.

[Other ingredients]
In the present invention, further, food materials, food additives and the like usually added to margarines and the like can be contained in the amount range usually added. That is, milk fat degradates, milk protein degradates, milk ingredients such as butter and whey powder, water, saccharides such as liquid sugar, sodium chloride, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester etc Synthetic emulsifiers, natural emulsifiers such as plant lecithin, egg yolk lecithin, enzyme-degraded lecithin, flavors, vitamins such as vitamin E, carotenes, caramel, coloring agents such as red yeast pigment, thickening stabilizers, citric acid, lactic acid etc. Acidulants, tocopherols, antioxidants such as tea extract, plant proteins such as wheat protein and soy protein, seasonings, pH adjusters, food preservatives, preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass Cocoa powder, cereals, beans, vegetables, meats, fish and shellfish, etc. can be appropriately blended.

<Composition of processed butter products>
A significant effect can be obtained by blending a processed butter product in a trace amount of about 0.005% by mass with respect to the oil and fat composition. The processed butter product is preferably 0.005% by mass to 5% by mass, more preferably 0.005% by mass to 3% by mass, and still more preferably 0.01% by mass to 3% by mass with respect to the oil and fat composition. It mixes below.

<Process>
Since processed butter products can be handled in the same manner as edible fats and oils, they can be combined with edible fats and oils by a standard method as in the case of using a plurality of types of edible fats and oils in combination.

<Completed product (oil and fat composition)>
The oil and fat composition produced by the method of the present invention is not only used as a liquid oil and water-in-oil type plastic oil and fat composition for spread, but also for kneading, folding, wrapping, coating cream, sand cream, etc. Even when used as a water-in-oil type plastic fat and oil composition of the present invention as a raw material such as danish and cream, the flavor and sweetness are well-balanced.

  Hereinafter, the present invention will be described in more detail by way of examples and comparative examples. However, the following examples do not limit the present invention.

(Manufacture of butter processed products of Examples and Comparative Examples)
Various types of raw materials shown in Table 1 were used at various blending ratios. However, the butter was melted in an open container, and the milk was charged therein and heated at 100 ° C. with stirring to sufficiently evaporate the water content and further filtered. The water content after filtration was less than 1% by mass.

The raw materials used were the following commercial products.
Unsalted butter (non-fermented, Fontera Japan Ltd.)
Milk (product name: delicious milk, manufactured by Meiji Corporation)
Skimmed milk powder (Product name: skimmed milk, manufactured by Morinaga Milk Industry Co., Ltd.)
Whole milk powder (product name: Hokkaido Milk Powder, made by Yotsuba Milk Industry Co., Ltd.)
Fresh cream (Product name: selected Hokkaido pure fresh cream, made by Takanashi Milk Industry Co., Ltd.)
Buttermilk (Product name: Buttermilk, manufactured by Calpis Co., Ltd.)
Lactic acid bacteria beverage (Product name: Calpis, Calpis Co., Ltd .; Dairy lactic acid bacteria beverage (sterilized), non-fat milk solids content 3.9%)
Concentrated milk (Product name: Hokkaido Condensed Milk, Snow Mark Meg Milk Co., Ltd.)

(Manufacturing of evaluation products)
Water-in-oil plastic oil-and-fat composition for folding, water-in-oil plastic oil-and-fat composition for spreads according to a conventional method, containing various processed butter products in various fats and oils and other raw materials in various compounding ratios The three types of oil and fat composition were manufactured. Furthermore, a danish was manufactured using a water-in-oil type plastic fat and oil composition for interfolding. And Danish, water-in-oil type plastic oil-fat composition for spreads, and liquid oil were made into evaluation goods.
In addition, the characteristic raw material and process are separately added separately below for every evaluation goods.

(Evaluation method)
The food taste was given to six persons, and the top, middle and bottom butter flavors and sweetness richness were scored on a scale of 1 (low) to 7 (high), and the average value of 6 persons was taken as the evaluation value.

<Evaluation test 1 (Denish)>
・ Characteristic raw materials other than processed butter products Fats and oils A (preparation) SFC 10 ° C / 20 ° C / 30 ° C / 35 ° C
= 69.0 / 47.0 / 29.0 / 18.5
Melting point: 45 ° C
Lard (Product name: Master Chef Black & White Piglard, J-Oil Mills Co., Ltd.)
Milk fat (made by Fontera Japan Ltd.)
Unsalted butter (non-fermented, Fontera Japan Ltd.)

-Production of water-in-oil type plastic oil-and-fat composition for folding The oil phase and the water phase were respectively prepared according to the composition shown in Table 2. Then, the oil phase was kept warm at about 60 ° C., and the aqueous phase at normal temperature was charged therein with stirring. Then, it was mixed and stirred for about 10 minutes to obtain a water-in-oil type pre-emulsion. According to a conventional method, this pre-emulsion is quenched and quenched in a continuous cooling and kneading apparatus to obtain a water-in-oil type plastic oil-and-fat composition for folding.

・ Denish formulation ・ ・ Dough ingredient composition Strong flour 100 parts by mass Bread improver (Product name: Prima Panel, Plast Co., Ltd.) 0.5 parts by mass Fresh yeast 5 parts by mass Upper white sugar 10 parts by mass Sodium chloride 1.3 parts Part Skimmed milk powder 3 parts by mass Margarine 10 parts by mass (Product name: Meister Gold Super, manufactured by J-Oil Mills Co., Ltd.)
Whole egg 6 parts by mass Water 45 parts by mass ・ ・ ・ Water-in-oil plastic oil composition 30 parts by mass

-Preparation of Danish First, the dough raw material was put into a mixer ball, and mixing was performed at a low speed of 6 minutes and a medium low speed of 6 minutes to prepare a dough having a temperature of 23 ° C. Next, after fermenting at room temperature for 20 minutes, dough cooling was performed overnight at -5 ° C. Next, fold the water-in-oil type plastic fat and oil composition for folding, fold it twice, rest the dough at -5 ° C for 1 hour, and fold it once again, rest the dough at -5 ° C for 1 hour I went and stretched it to a thickness of 3 mm. The dough was cut into 11 cm squares, fermented at 36 ° C. and 75% humidity for 60 minutes, and fired at 200 ° C. upper and 180 ° C. lower for 14 minutes to obtain a finished product danish.

The evaluation was as follows.

<Evaluation test 2 (water-in-oil type plastic oil / fat composition for spread)>
・ Characteristic raw materials other than processed butter products Fats and oils B (prepared products) SFC 10 ° C / 20 ° C / 30 ° C / 35 ° C
= 17.5 / 8.5 / 4.5 / 3.0
Melting point: 35 ° C
Milk fat (made by Fontera Japan Ltd.)
Whole milk powder (product name: Hokkaido Milk Powder, made by Yotsuba Milk Industry Co., Ltd.)

-Preparation of water-in-oil type plastic oil-fat composition for spreads The oil phase and the water phase were respectively prepared by the formulations shown in Table 3 and Table 4. Then, the oil phase was kept warm at about 60 ° C., and the aqueous phase at normal temperature was charged therein with stirring. Then, it was mixed and stirred for about 10 minutes to obtain a water-in-oil type pre-emulsion. In accordance with a conventional method, this preliminary emulsion is quenched and kneaded in a continuous cooling and kneading apparatus to obtain a water-in-oil type plastic fat and oil composition for spread.

The evaluation was as follows.

<Evaluation test 3 (liquid oil)>
・ Characteristic raw materials other than processed butter products Rapeseed oil (Product name: Braised Canola oil, manufactured by J-Oil Mills Co., Ltd.)
Milk fat (made by Fontera Japan Ltd.)

Preparation of Liquid Oil Raw materials were prepared according to the formulations shown in Table 5 and mixed to obtain a liquid oil.

The evaluation was as follows.

  From the test results, it was confirmed that according to the method of the present invention, the addition of a small amount of butter-processed product can raise the flavor and the like in a well-balanced manner. In addition, it is essential to blend butter and milk, and it has been confirmed that the buttered product E heated only with butter has a low bottom-up effect.

Claims (13)

Producing a butter-processed product by heating a water-containing mixture containing butter and milk until the water content is less than 1% by mass;
A method for producing a fat and oil composition, comprising mixing the processed butter product with edible fat and oil to produce a fat and oil composition,
The production method characterized in that the water-containing mixture is the butter: the milk (mass ratio) = 50: 50 to 99: 1 . In the method for producing a fat and oil composition according to claim 1,
The production method characterized in that the water-containing mixture is the butter: the milk (mass ratio) = 50: 50 to 98.9: 1.1 . In the manufacturing method of the oil-fat composition described in Claim 1 or 2,
The water content of the water-containing mixture is 12% by mass or more and 75% by mass or less . In the method for producing a fat and oil composition according to any one of claims 1 to 3,
The manufacturing method characterized in that the above-mentioned milk is dry milk . In the manufacturing method of the oil-fat composition described in Claim 4 ,
The manufacturing method characterized in that the dry milk is one or two kinds selected from skimmed milk and whole milk powder . In the method for producing a fat and oil composition according to any one of claims 1 to 3 ,
Said milk is liquid milk,
The water-containing mixture is the butter: the milk (mass ratio) = 50: 50 to 95: 5 . In the method for producing a fat and oil composition according to claim 6 ,
The production method characterized in that the liquid milk is one or more selected from milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage and condensed milk . In the method for producing a fat and oil composition according to any one of claims 1 to 7,
A manufacturing method characterized by heating under normal pressure. In the manufacturing method of the oil-fat composition as described in any one of Claim 1 to 8,
A manufacturing method characterized by using unsalted butter as the butter. In the method for producing a fat and oil composition according to any one of claims 1 to 9,
In the case of preparation of the said butter-processed goods, it filters after heating, The manufacturing method characterized by the above-mentioned. In the method for producing a fat and oil composition according to any one of claims 1 to 10,
A manufacturing method characterized in that the processed butter product is contained at 0.005% by mass or more and 5% by mass or less. In the method for producing a fat and oil composition according to any one of claims 1 to 11,
The manufacturing method characterized in that the oil and fat composition is a plastic oil and fat composition. In the method for producing a fat and oil composition according to claim 12,
The method according to the present invention, wherein the plastic fat composition is a water-in-oil type.