JP6533079B2 - Oil-in-water-type emulsified fat and oil composition for spread - Google Patents

Description

  The present invention relates to a fat and oil composition for spread having good flavor development, and more particularly to a fat and oil composition for spread having good milk taste and mild salty taste.

  Spread fat and oil composition represented by spread margarine used for coating bread at home, or as filling for bread and confectionery in wholesale and retail bakery fields, is kneaded into dough and used for frying Unlike in the case, among the oil and fat compositions, the flavor developing properties required are different from those of other oil and fat compositions in that they taste the flavor of the oil and fat itself and eat directly.

The fat and oil composition for spreads must first have a strong taste when it contains rich taste and milk flavor of fat and oil, and further, an oil-soluble taste component. Therefore, salt is blended with the fat and oil composition for spread to impart saltiness.
And, these flavors need to be felt in a well-balanced, gentle and long manner when the fat and oil composition for spread is put in the mouth.

In addition, the fat and oil composition for spread is also required to have characteristics regarding its physical properties.
First, since the fat and oil composition for spread is stored in a refrigerator at the time of storage and needs to be immediately filled in bread at the time of use, softness at low temperature, that is, spreadability is required. On the other hand, the oil composition for spread is not only heat resistant to the extent that it dissolves during filling operation, but also heat resistance and shape retention that does not dissolve or impregnate in bread or confectionery during distribution after filling. Characteristics can also be determined.

Here, priority is given to softness at low temperature, and in addition to the problem that fats and oils, in particular, the fatness of oils and fats and the persistence of the flavor of oil-soluble taste components weaken, because they dissolve rapidly in the mouth. There is a problem that the physical properties peculiar to hard fats and oils such as heat resistance and shape retention are lacking.
On the other hand, priority is given to the heat resistance and shape retention property, and in addition to the fact that the oil solubility of the oil composition tastes worse, it is difficult to feel the flavor of the oil-soluble taste component. There is a problem that it feels and the salty thorniness is noticeable.

  Therefore, in the fat and oil composition for spread, even when using a low melting point blended oil, a certain heat resistance and shape retention are imparted, and by adjusting the solubility in the mouth, the richness of the fat and oil, particularly milk fat Various proposals have been made to make the way of feeling salty milder while strongly feeling the rich taste and flavor of the taste component.

  For example, a method of using a specific emulsifier (see, for example, Patent Documents 1 and 2), a method of using a specific hard fat (see, for example, Patent Documents 3 and 4), and thickening stabilizers such as starch and a gelling agent are added. A method (see, for example, Patent Document 5) and the like have been proposed.

  However, these methods have a problem that the flavor developing property is lowered and it is difficult to feel milk taste or salty taste, and the method using a specific hard fat has a problem that oily feeling remains long when put in the mouth there were. In addition, although the shape-retaining property is improved by the method of using a thickening stabilizer, there is a problem that the problem of the dissolution of the oil and fat itself is not solved and the heat resistance is not sufficient.

In addition, as a proposal about the method of adjusting how to feel saltiness in the fat and oil composition for spreads, the method of using rock salt, natural salt, natural salt etc. is proposed (for example, refer to patent documents 6).
However, since this method is merely adjustment by selection of the type of salty substance, it is the same as in the past to feel saltiness delayed, and the problem itself of improvement of flavor development remains as it is.

Furthermore, as a method of adjusting saltiness, a method of adding 0.001 to 10 parts by mass of whey mineral as solid content to 100 parts by mass of sodium chloride (see, for example, Patent Documents 7 and 8), 100 parts by mass of sodium chloride A method of adding 0.0001 to 1.5 parts by mass of a lactic acid salt relative to (see, for example, Patent Document 9), and a method of adding 0.0001 to 1.5 parts by mass of phosphate to 100 parts by mass of sodium chloride Reference 10) has been proposed.
However, these methods are inventions for enhancing saltiness, and the saltiness intensity is further increased, and there is a problem that mild saltiness can not be felt.

JP 2004-129562 A JP 2002-204658 A Japanese Patent Application Laid-Open No. 2002-017255 WO 2004/039165 Unexamined-Japanese-Patent No. 2010-98992 JP 2002-78448 A JP, 2008-054665, A Japanese Patent Application Publication No. 2008-054662 JP 2008-054661 A JP, 2010-075070, A

  Therefore, an object of the present invention is to provide a spreadable oil and fat composition having good spreadability and mouth melting and good taste development.

As a result of various studies to achieve the above object, the present inventors have both the external oil phase and the aqueous phase of the double emulsified oil composition having a high proportion of the external oil phase contain phospholipids and exhibit the internal phase It has been found that the above problems can be solved by incorporating a taste component and further incorporating salt and / or whey mineral in the aqueous phase.
The present invention has been made based on the above findings, and provides an oil-in-water-in-oil type emulsified fat and oil composition for spread characterized by satisfying all of the following (1) to (4).
(1) The aqueous phase contains salt and / or whey mineral.
(2) The external oil phase and the aqueous phase contain phospholipids.
(3) The proportion of the external oil phase is 50% by mass or more.
(4) The taste component is contained in the inner oil phase.

  The oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention is good in spreadability and mouth melting, and when it is put in the mouth, the rich taste and milk flavor of fat and oil, flavor and mildness of taste component It has an excellent flavor development that it feels that the salty taste lasts.

Hereinafter, the oil-in-water-in-oil emulsified oil composition of the present invention will be described in detail.
The oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention satisfies all of the following (1) to (4).
(1) The aqueous phase contains salt and / or whey mineral.
(2) The external oil phase and the aqueous phase contain phospholipids.
(3) The proportion of the external oil phase is 50% by mass or more.
(4) The taste component is contained in the inner oil phase.

Here, in the present invention, the emulsifying type is required to be an oil-in-water-in-oil type. The oil-in-water-in-oil type in the present invention includes oil-in-oil type (O / O type).
The O / O type emulsion form is a type of emulsion form of oil-in-water type, and a state in which a large number of O / W emulsions having one internal oil phase exist in the external oil phase. Point to.

The oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention contains salt and / or whey mineral in the water phase.
As the salt used in the present invention, one or more selected from purified salt, rock salt, natural salt and natural salt can be used. Among these common salts, the oil-in-water-in-oil type emulsified fat and oil composition of the present invention preferably contains rock salt. Rock salt here is what was extract | collected from the rock salt layer. In addition, natural salts and natural salts mean salts other than purified salt and rock salt.

  Whey mineral used in the present invention is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash at a high concentration. Therefore, the mineral composition is a ratio close to the mineral composition in milk and whey as raw materials.

As the whey mineral used in the present invention, the calcium content in the solid content is 2% by mass in that an oil-in-water-in-oil type emulsified fat and oil composition for spread is obtained which has better mouthfeel and saltiness development. It is preferred to use less than, in particular less than 1% by weight whey minerals. The lower the calcium content, the better.
Whey minerals produced from milk by a conventional method have a calcium content of 5% by mass or more in solid content. Whey minerals having a calcium content of less than 2% by mass are removed from milk or whey beforehand by membrane separation and / or ion exchange, and further by cooling to remove lactose and proteins to obtain whey minerals in advance. A method using acid whey using reduced milk or a method obtained by inserting a step of removing calcium when producing whey mineral from sweet whey is mentioned, but it is industrially practical. From the viewpoint of efficiency and cost, it is preferable to adopt a method in which a step of removing calcium is inserted after the minerals are concentrated to a certain extent when producing whey minerals from sweet whey. It does not specifically limit as method of decalcification used here, Well-known methods, such as the precipitation method by temperature-keeping, can be taken.

  In the oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention, the above-mentioned sodium chloride and the above-mentioned whey mineral can be used alone or in combination, but at least sodium chloride is used. The salt and the whey mineral are preferably used in combination.

  The content of the above-mentioned salt and / or whey mineral in the oil-in-water-in-oil type emulsified fat / oil composition of the present invention is the solid content of the salt in the aqueous phase when the salt is used alone. Preferably it is 0.1-5 mass%, More preferably, it is 0.1-3 mass%, More preferably, it is 0.3-3 mass%. If the content of the above salt is less than 0.1% by mass, the salty taste weakens and the oil and fat flavor becomes weak, which is not preferable as a fat composition for spread, and if it exceeds 5% by mass, it is too salty to eat directly May not be suitable for

  In the oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention, the content of the above-mentioned salt and / or whey mineral is the whey mineral in the water phase when whey mineral is used alone. Preferably it is 0.2-10 mass% as solid content based on a composition, More preferably, it is 0.4-5 mass%, More preferably, it is 0.5-5 mass%. If the content of the above whey mineral is less than 0.2% by mass, the salty taste is weakened, and the oil and fat flavor is weakened, which is not preferable as an oil composition for spread, and if it exceeds 10% by mass, it is too salty and direct May not be suitable for eating food.

In the oil-in-water-in-oil type emulsified oil / fat composition for spread of the present invention, the content of the above-mentioned salt and / or whey mineral is the total of salt and whey mineral when salt and whey mineral are used in combination. The solid content of the aqueous phase is preferably 0.2 to 7% by mass, more preferably 0.3 to 4% by mass, and still more preferably 0.4 to 4% by mass, based on the composition. If the total content of salt and whey mineral is less than 0.2% by mass, the salty taste weakens and the oil and fat flavor weakens, which is not preferable as an oil composition for spread, and if it exceeds 7% by mass, salty There is a possibility that it is not suitable for direct eating too much.
Furthermore, when using salt and whey mineral in combination, salt: whey mineral is preferably 10:90 to 95: 5, more preferably 50:50 to 90:10 in solid content ratio, and more preferable. Is 70:30 to 90:10. By setting the ratio of salt and whey mineral in this range, it becomes possible to make it mildly salty. The above-mentioned ratio of salt to whey mineral is a mass ratio.
When sodium chloride and whey mineral are used in combination, the mass ratio of sodium to potassium, sodium: potassium, is preferably 50:50 to 95: 5, more preferably 60:40 to 95: 5, still more preferably 70. It is preferable to use together so that it may become: 30-95: 5. Within this range, particularly mild salty taste can be obtained.

The oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention contains phospholipids in the outer oil phase and the water phase.
The phospholipid used in the present invention is not particularly limited, and any phospholipid can be used as long as it can be used for food. As said phospholipid, diacyl glycerophospholipids, such as phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl serine, phosphatidyl inositol, phosphatidyl glycerol, phosphatidic acid etc. can be used, Furthermore, enzymes, such as a phospholipase, are further carried out with respect to these phospholipids. It is also possible to use a lysophospholipid which has been subjected to an enzyme treatment to improve its emulsifying power, and a food material containing a phospholipid and / or a lysophospholipid. In the present invention, one or more selected from these can be used as a phospholipid.

Since the above-mentioned phospholipids are oil-soluble, they are usually used by dissolving in the oil phase in the emulsified oil composition. However, the present invention is characterized in that the above-mentioned phospholipid is contained in both the external oil phase and the aqueous phase.
Here, when the above-mentioned phospholipids are contained only in the external oil phase, the obtained oil-in-water-in-oil type emulsified fat and oil composition for spread is melted in the mouth of oily oil-in-oil type during production. Can not be maintained, and it is easy to become a water-in-oil emulsion. In addition, when the above-mentioned phospholipid is contained only in the inner oil phase, the emulsion stability and the heat resistant shape retention property are deteriorated.
In the oil-in-water-in-oil type emulsified fat and oil composition for spread of the present invention, phospholipid may be further contained in the inner oil phase.

  Here, it is preferable to use a food material containing a phospholipid and / or a lysophospholipid among the above-mentioned phospholipids as the phospholipid used to contain the phospholipid in the oil phase, particularly preferably, An oil-soluble food material or food additive such as soybean lecithin, rapeseed lecithin, egg yolk lecithin, milk lecithin, corn lecithin, safflower lecithin, egg yolk oil or the like is used.

  In addition, as a phospholipid used for containing a phospholipid in the aqueous phase, a water-dispersed phospholipid is used. The aqueous dispersion type phospholipid is an artificial lipid protein complex which is complexed with a high molecular weight protein such as casein sodium in an aqueous solution and then concentrated or powdered, or a natural lipid protein complex. Of phospholipids and proteins (lipid bilayers) etc. present in the present invention, but in the present invention, it is suitable to the present natural products, good in taste, and further emulsion stability. It is preferable to use a natural lipid protein complex because Although it is possible to use phospholipids that are not water-dispersible, in such a case, it is preferable to use at least 10% by mass, particularly 20% by mass or more of the phospholipids used as water-dispersible. In that case, first, water-dispersible phospholipids are dispersed in an aqueous phase, and then non-water-dispersible phospholipids are dispersed.

In the oil-in-water-in-oil type emulsified fat and oil composition of the present invention, it is preferable to use a phospholipid-containing food material rather than the phospholipid itself for the above-mentioned reasons. Examples of food materials containing phospholipids include egg yolk, soybean, and milk such as milk, goat's milk, sheep's milk, human milk and the like. In the present invention, in terms of flavor and texture, it is preferable to use a food material containing milk-derived phospholipid, and it is more preferable to use a food material containing milk-derived phospholipid.
When the food material containing the milk-derived phospholipid is used, the content of the phospholipid in the solid content of the food material is preferably 2% by mass or more, more preferably 3% by mass or more, Most preferably, it is 4-40 mass%.
Moreover, the food material containing the above-mentioned phospholipid may be in the form of liquid, powder or concentrate. However, it is preferable not to use in the present invention a food material concentrated using a solvent so that the content of phospholipids in solid matter derived from milk is 2% by mass or more, from the viewpoint of taste.

Examples of the food material having a phospholipid content of 2% by mass or more in the above-mentioned solid component derived from milk include aqueous phase components produced when producing butter oil from cream or butter. The water phase component produced when producing butter oil from this cream or butter is characterized in that its composition is largely different from the so-called buttermilk produced when producing butter from ordinary cream, and contains a large amount of phospholipids There is. Although buttermilk greatly varies depending on the difference in its production method, the content of phospholipid in solid content derived from milk is usually about 0.5 to 1.5% by mass, while cream or butter is The water phase component produced when producing butter oil has a phospholipid content of about 2 to 15% by mass in solid content derived from milk and contains a large amount of phospholipids.
In addition, as the above aqueous phase component, if the content of phospholipid in solid content derived from milk is 2% by mass or more, the aqueous phase component produced when producing butter oil from cream or butter is used as it is Also, it may be used after being subjected to processing such as spray drying, concentration, freezing and the like.

  However, since milk-derived phospholipids lose their function when heated at high temperature, they are preferably less than 100 ° C, preferably at less than 60 ° C, during heating or concentration treatment, or when heated by sterilization. It is further preferred that

Further, in the present invention, it is preferable to use one obtained by lysophosphaticizing a phospholipid in a food material in which the content of the phospholipid in the milk-derived solid content is 2% by mass or more. In this case, the above-mentioned food material may be directly lyso-ized, or it may be lyso-formed after concentration. Further, the obtained lysoform may be further subjected to concentration or spray drying.
What is necessary is just to treat with phospholipase A, in order to lysoze the phospholipid in the foodstuff which is 2 mass% or more in content of the phospholipid in said milk-derived solid content. Phospholipase A is an enzyme having the function of cleaving a bond linking a glycerol moiety of a phospholipid molecule to a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol moiety of the phospholipid molecule is selectively cleaved off. Although phospholipase A is divided into A1 and A2 depending on the difference in the site of action, A2 is preferred.

  Here, the content of the phospholipid in the oil-in-water-in-oil type emulsified fat and oil composition of the present invention, including the content of the phospholipid contained in the oil phase, is preferably 0.05 to 0.05 in the composition. It is 1.5% by mass, more preferably 0.1 to 0.7% by mass.

  Further, in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, the mass ratio of the content of external oil phase to aqueous phase of phospholipid content, phospholipid content of external oil phase: phospholipid content of water phase is Preferably it is 40: 60-85: 15, More preferably, it is 50: 50-80: 20. If the phospholipid content ratio in the external oil phase is less than 40, the emulsification of the external oil phase and the aqueous phase becomes unstable, and there is a problem that the heat storage stability tends to deteriorate, and the phospholipid in the external oil phase If the content ratio is more than 85, the dissolution in the mouth may be deteriorated, and the oil-in-water-in-oil type can not be maintained during the production, and the water-in-oil type emulsion can easily be obtained.

The fats and oils used in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil Soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, soy sauce, various vegetable fats and oils, animals Examples thereof include fats and oils, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils may be used alone or in combination of two or more.
In the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, these fats and oils can be used without particular limitation, but in order to obtain good mouth melting, spreadability, shape retention and heat resistance The SFC of the external oil phase is preferably 15 to 70%, more preferably 15 to 50%, and most preferably 15 to 45% at 10 ° C. The SFC at 30 ° C. of the external oil phase is preferably 3 to 20%, more preferably 3 to 17%, and most preferably 3 to 15%.

Furthermore, in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, a taste component is contained in the inner oil phase.
The taste component is not particularly limited as long as it is oil soluble, and can be used, for example, among the above-mentioned fats and oils, edible fats and oils having characteristic flavors such as milk fat, beef tallow, pork fat, olive oil, peanut oil and the like And flavored fats and oils, oil-soluble flavors and the like in which the flavors are concentrated, and the like, but in the present invention, edible fats and oils having characteristic flavors such as milk fat, beef tallow, pork fat, olive oil and peanut oil are preferred. Most preferably, milk fat is used.
In addition, when using milk fat for an internal oil phase, in order to exhibit a favorable milk flavor, it is preferable to make 30% or more of the fats and oils preferably used for an internal oil phase into milk fat preferably.
In this case, it is preferable to use butter or fermented butter as milk fat in that a better milk flavor can be obtained. In this case, when the content of milk fat in the internal oil phase is calculated, it is calculated using pure oil in butter or fermented butter.

  The oil content in the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention is not particularly limited, but the combined total of the outer oil phase and the inner oil phase is preferably 55 to 90% by mass, more preferably 60 to 90% by mass, most preferably 70 to 85% by mass. In addition to the edible oil and fat content, the oil content is calculated by the total amount of pure oil in the raw material containing the oil and fat.

  The water content of the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention is not particularly limited, but preferably 10 to 45% by mass, more preferably 10 to 40% by mass, most preferably It is 15-30 mass%. The water content is calculated based on the total amount of pure water in the water-containing material including the food material containing the above-mentioned phospholipid and / or lysophospholipid and the butter used in the inner oil phase.

In the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, the ratio of the inner oil phase, the water phase and the outer oil phase is good in emulsion stability and makes it easy to feel richness of fats and oils. Therefore, the proportion of the external oil phase is 50% by mass or more, preferably 60% or more. If the proportion of the external oil phase is less than 50% by mass, the oil-in-water-in-oil type can not be maintained at the time of production, and a water-in-oil type emulsion is likely to be formed.
The proportions of the inner oil phase, the water phase and the outer oil phase in the present invention are preferably 3 to 25:10 to 40:50 to 90, more preferably 3 to 25:10 to 30:55 in terms of mass ratio. -85, most preferably 3-20: 15-25: 65-85.

In the oil-in-water-in-oil type emulsified fat and oil composition for spread according to the present invention, the inclusion of the lactic acid fermentation flavor material is preferable in that a more rich milk flavor can be obtained.
The above-mentioned lactic acid fermentation flavor material is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria, but using a milk material as a substrate that can impart a more natural rich taste preferable. Examples of the milk raw materials include oil-in-water type milk and dairy products such as milk, concentrated milk, condensed milk, whey, cream, butter cream, cream cheese, natural cheese, processed cheese, etc., skimmed milk powder, whole milk powder, whey powder etc. Milk products of the following type and milk products containing lactose such as skimmed milk can also be used.
In the present invention, as the above-mentioned fermented flavor material, commercially available food and drink using lactic acid fermentation or flavor material such as cream cheese, natural cheese, processed cheese, yogurt, fermented milk beverage, fermented milk for bread making, etc. You can also.
Moreover, in the present invention, as the above-mentioned lactic acid fermentation flavor material, two or more types of lactic acid fermentation flavor materials having different substrates and fermentation conditions may be used.

  The content of the lactic acid fermentation flavor material in the oil-in-water-in-oil type emulsified fat / oil composition of the present invention is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% as solid content based on the composition. %, More preferably 0.1 to 1.0% by mass. If the content of the lactic acid fermentation flavor material is less than 0.01% by mass, it is difficult to feel the addition effect of the lactic acid fermentation flavor material, and if it exceeds 5% by mass, the acidity may increase and the flavor balance may be lost. In addition, low pH may adversely affect physical properties and the like.

  Hereinafter, about the manufacturing method of the said lactic acid fermentation flavor raw material, the preferable embodiment at the time of using a milk raw material as a substrate which a lactic acid bacteria can assimilation is explained in full detail.

In order to obtain the above-mentioned lactic acid fermentation flavor material, first, a mixed solution containing a substrate that can be assimilated by lactic acid bacteria, preferably a milk material, is prepared.
Specifically, water-soluble milk ingredients such as milk protein and lactose are added to water-in-oil type milk and milk products such as milk, cream, cream cheese, natural cheese and processed cheese, or water. It is adjusted to preferably 20 to 95% by mass, more preferably 70 to 90% by mass, to obtain a mixed solution containing a milk material. Moreover, although the mix liquid containing the said milk raw material is good also as an oil-in-water type emulsion which added the edible oil and fat, in order to obtain the lactic acid fermentation flavor raw material of a favorable flavor balance, an edible oil and fat is not used in this invention. The mixed solution preferably has an oil and fat content of 5% by mass or less.
It is preferable that the content of the said milk raw material is 2-50 mass% as non-fat milk solid content by the point which can manufacture stably the lactic-fermented flavor raw material in which the mixed solution was reinforced in a mixed liquid, and 5-20 mass More preferably, it is%.

Next, if necessary, the mixed solution containing this milk material is heated. The heating temperature is preferably 35 to 75 ° C. Furthermore, homogenization is performed as needed. The homogenizing machine for homogenizing includes, for example, a kettle type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a stephan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. Homogenization is carried out at a homogenization pressure of 1 to 200 MPa.
After homogenization, heat sterilization is performed if necessary. As a method of the heat sterilization, direct heating method such as injection type, infusion type, microwave, Joule heating type, or indirect heating type such as batch type, plate type, tubular type, scraping type, etc. The heat treatment may be performed at 50 to 160 ° C., preferably 55 to 100 ° C., such as UHT, HTST, LTLT and the like.

The lactic acid fermentation is performed by adding the lactic acid bacteria to the mixed solution containing the thus-prepared milk raw material.
The above-mentioned lactic acid bacteria are not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis var. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptococcus thermophilus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. cremoris, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium breve And the like, and these can be used alone or in combination of two or more.
Moreover, these lactic acid bacteria can also be used in the form of fermented milk containing lactic acid bacteria. Furthermore, in order to further improve the flavor of the lactic acid fermentation flavor material, a starter including yeasts such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, and Saccharomyces florentinus may be used.
Here, in the present invention, one of Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus helveticus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. It is preferable to use a species or more, more preferably, two species of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris are used in combination, or two species of Lactobacillus helveticus and Leuconostoc mesenteroides are used in combination. .

Moreover, the conditions of lactic acid fermentation should just select suitably the fermentation temperature (for example, 20-40 degreeC) suitable for each lactic acid bacteria used about temperature.
The lactic acid fermentation time can be appropriately selected according to the substrate concentration, the addition amount of lactic acid bacteria, etc. Preferably, the pH value after lactic acid fermentation is 4 to 6, more preferably 4.0 to 5.5, still more preferably The time is 4.2 to 5.2, and most preferably 4.3 to 4.8.
The above-mentioned lactic acid fermentation may be in a stationary state, but preferably, stirring is performed. Preferred stirring conditions are 5 to 50 revolutions per minute, more preferably 10 to 30 revolutions.

Examples of components that can be contained in the oil-in-water-in-oil type emulsified fat / oil composition of the present invention include emulsifiers other than phospholipids, thickening stabilizers, saccharides, acidulants such as acetic acid, lactic acid and gluconic acid, Colorants such as β-carotene, caramel and red yeast pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, processed eggs and various eggs, dextrins, water, flavoring agents, etc. Milk and dairy products other than seasonings, pH adjusters, food preservatives, preservatives, enzymes, organic salts, inorganic salts, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, Food materials such as vegetables, meats, fish and shellfish and food additives and the like can be mentioned.
Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglucerin condensed ricinoleic acid ester, stearoyl calcium lactate, stearoyl sodium lactate, Ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, saponins, etc. may be mentioned, and one or two or more selected from these may be used, but the use of more than the content of phospholipid is not preferable, and more Preferably not used.

  As the above-mentioned thickening stabilizers, guar gum, locust bean gum, carrageenan, gum arabic, algins, pectin, xanthan gum, pullulan, tamarind seed gum, pylium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starches, modified starches, etc., and one or more selected from these may be used, but the content may be 0 to 0.1% by mass because of the possibility of taste inhibition. It is preferable to

  Examples of the above-mentioned saccharides include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch saccharide, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reduced sugar polydextrose Reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey And the like, and one or more selected from these can be used.

  Next, the method for producing the oil-in-water type emulsified fat and oil composition for spread according to the present invention will be described by taking the O / W / O type oil-in-water type emulsified oil and fat composition for spread as an example.

  The water phase is prepared by adding and mixing salt and / or whey mineral, phospholipid and other ingredients to water. On the other hand, an oil phase 1 (inner oil phase) obtained by adding and mixing other components to fats and oils, and an oil phase 2 (outer oil phase) obtained by adding and mixing phospholipids and other components to fats and oils are prepared.

  Next, the water phase and the oil phase 1 are mixed and emulsified to obtain an O / W emulsion. Next, this O / W emulsion is introduced into the oil phase 2 to obtain an O / W / O emulsion. Then, it is desirable to sterilize the O / W / O emulsion. The sterilization method may be a batch type with a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  Next, the O / W / O emulsion is cooled and plasticized to obtain the oil-in-water-in-oil emulsified oil / fat composition of the present invention in the form of an O / W / O emulsion. Examples of equipment for cooling and plasticizing include closed continuous tube coolers, for example, margarine manufacturing machines such as a votator, combinator and perfector, plate type heat exchangers, etc., and open type diacoolers and comps The combination of a reflector etc. are mentioned.

  Furthermore, even if nitrogen, air, etc. are included in any of the manufacturing steps when manufacturing the oil-in-water-in-oil type emulsified fat and oil composition of the present invention in the form of O / W / O type emulsion, You don't have to.

In addition, as a method of manufacturing the oil-in-water type emulsified oil-fat composition for spreads of the O / O type emulsion form which is 1 type of oil-in-water type, the following four methods are mentioned, for example.
(1) Emulsify oil phase 1 (inner oil phase), water phase and oil phase 2 (outer oil phase) to produce an O / W / O emulsion, and then the O / W / O emulsion Cooled, plasticized, and phase-inverted to obtain an O / O-type spread-in-oil-in-oil-in-oil emulsified oil composition.
(2) Emulsify the aqueous phase and the oil phase to obtain an O / W emulsion, and then cool, plasticize, convert the phase of the O / W emulsion to an oil for spread of the O / O emulsion. Method of obtaining a middle oil-in-water type emulsified fat and oil composition.
(3) Emulsify the aqueous phase and the oil phase to obtain a W / O emulsion, and then phase-invert the W / O emulsion to obtain an O / W emulsion, and then the O / W emulsion. A method of obtaining an oil-in-water-in-oil type emulsified fat / oil composition of the O / O type by cooling, plasticizing, and inverting the mold emulsion.
(4) Emulsify the aqueous phase and the oil phase to obtain a W / O emulsion, and then phase-invert the W / O emulsion to obtain an O / W / O emulsion, and then the O A method of obtaining an oil-in-water-in-oil type emulsified fat / oil composition of the O / O type by cooling / plasticizing / inverting the / W / O type emulsion.

In addition, the manufacturing machine etc. at the time of manufacturing the oil-in-water-in-oil type emulsified fat and oil composition of the present invention of the O / O type emulsion form is the oil-in-water type oil-in-water emulsion The same thing as the manufacturing machine etc. at the time of manufacturing a fat-and-oil composition can be used.
In addition, even if nitrogen, air, etc. are introduced into the air-in-oil-in-water type emulsified oil and fat composition of the present invention in the form of the O / O type emulsified form, it is not allowed to It does not matter.

The oil-in-water-in-oil type emulsified fat and oil composition for spread thus obtained has good spreadability, good mouth melting when eaten directly, and good fat and oil when put in the mouth It has excellent flavor development, in which the rich flavor and milk flavor, the flavor of the taste component and the mild salty taste are sustained and felt.
Therefore, the spread-in-oil-in-water type emulsified fat and oil composition of the present invention is used for spread, such as use for coating bread at home, use for filling bread and confectionery in wholesale and retail bakery fields. It can be used widely as.

Hereinafter, the present invention will be specifically described based on examples.
<Production of transesterified fats and oils>
(Esterified fat and oil A)
A fat / oil mixture prepared by mixing palm kernel oil and palm extreme curing oil at a mass ratio of 75/25 was subjected to random transesterification using a chemical catalyst to obtain transesterified fat / oil A (0.3% by mass of trans acid). The above-mentioned oil and fat composition had a saturated fatty acid content of 14 or less carbon atoms of 35.6% by mass and a saturated fatty acid content of 16 or more carbon atoms of 53.6% by mass in the constituent fatty acid composition.

<Preparation of lactic acid fermentation flavor material>
10 parts by weight of skimmed milk powder (phospholipid content less than 0.3% by mass, non-fat milk solid content 99% by mass, protein content 11% by mass), whey powder (phospholipid content less than 0.2% by mass, non-fat milk solid content Mix 2 parts by mass of 99% by mass, protein content 34% by mass) and 87.69 parts by mass of water, heat to 55 ° C., homogenize with a colloid colloid mill manufactured by Chemcolloid Co., Ltd. with 0.2 mm clearance and 3500 rpm rotation speed. Heat-sterilize at 80 ° C. for 3 minutes in a plate heat exchanger, then cool to 30 ° C. in a plate heat exchanger, and the non-fat milk solid content is 11.9 mass%, and the phospholipid content is 0 A mixed solution containing a milk material, which is less than .034% by mass, was prepared. As a first lactic acid fermentation step, 0.01 part by weight of a lactic acid bacteria starter consisting of 2 kinds of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris is added to the mixed solution containing this milk raw material, and 15 rotations at 30 ° C. It fermented for 5 hours, stirring at / min. In addition, pH of the mix liquid containing the milk raw material at the time of adding a lactic-acid-bacteria starter was 6.54, and pH at the end of a 1st lactic-acid-fermentation process was 6.35. Here, as a phospholipid, a concentrate of an aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 12 mass%, non-fat milk solid content 33.4 mass%, 38 mass% of milk-derived solid content, 5 mass parts of 9.8 mass% of phospholipid content in milk-derived solid content) was added, and stirring was further performed at 30 ° C. at 10 rotations / minute as a second lactic acid fermentation step. While fermenting for 7 hours, a lactic acid fermentation flavor material having a pH of 4.71 and a solid content of 12.6% by mass was obtained.

<Production of oil composition for spread>
Example 1
The innermost phase consisting of 5 parts by mass of milk fat, 12 parts by mass of water, 1 part by mass of rock salt (sodium content of 39% by mass, potassium content of 0.004% by mass), whey mineral (solid content of 99% by mass, sodium content) Content: 6.7% by mass, potassium content: 21.7% by mass) 0.2 parts by mass, concentrate of aqueous phase components produced when producing butter oil from cream (milk solids: 38% by weight, phospholipid content) 3 parts by mass of 3.7 mass%) and 3 parts by mass of the above-mentioned lactic acid fermentation flavor material A are mixed and gently stirred (to an extent that they do not separate) at 50 to 60 ° C., and then this mixture The mixture was passed through a homogenizer to obtain an O / W emulsion. Next, 30 parts by mass of the above-mentioned transesterified fat and oil A separately prepared, the O / W type emulsion 30 parts by mass of palm fractionated soft part oil having an iodine value of 60, 7.5 parts by mass of palm stearin, and 7.5 parts by mass of soybean liquid oil The mixture is mixed at 50 to 60 ° C with the outermost phase consisting of 0.3 parts by mass of 0.3 part by mass of soybean lecithin (phospholipid content 65% by mass) and 0.5 parts by mass of perfume, and the mixture is quenched and plasticized by a rotator. O containing salt and whey mineral in the outer oil phase, containing phospholipids in the outer oil phase and the water phase, having a proportion of the outer oil phase of 50% by mass or more, and containing milk fat as a taste component in the inner oil phase A spread margarine A, which is an oil-in-water-in-oil type emulsified fat and oil composition of the present invention in an emulsified form of / W / O type, was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine A for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

Example 2
A margarine B for spread, which is an oil-in-water-in-oil type emulsified fat and oil composition of the present invention, was obtained in the same manner as the formulation and manufacturing method of Example 1 except that a purified salt was used instead of rock salt.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine B for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

[Example 3]
The oil-in-water-in-oil type emulsion for spread of the present invention is the same as the formulation and manufacturing method of Example 1 except that the lactic acid fermentation flavor material A is not added and the blending amount of water is changed from 12 parts by mass to 15 parts by mass. A margarine C for spread, which is a fat and oil composition, was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine C for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

Example 4
In the same manner as the blending and manufacturing method of Example 1 except that 4 parts by mass of fermented butter was used instead of 5 parts by mass of milk fat and the blending amount of water was changed from 12 parts by mass to 13 parts by mass, A spread margarine D, which is an oil-in-water-in-water type emulsified fat and oil composition, was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine D for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

[Example 5]
3 parts by mass of the aqueous phase component concentrate produced when producing butter oil from cream is changed to 1.5 parts by mass, 0.3 part by mass of soya lecithin is changed to 0.15 parts by mass, and further, the compounding amount of water The spread margarine E which is the oil-in-water-in-oil type emulsified fat and oil composition of the present invention was obtained in the same manner as the formulation and manufacturing method of Example 1 except that the amount of water was changed from 12 parts by mass to 13.65 parts by mass. .
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine E for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are summed up, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

[Example 6]
3 parts by mass of the aqueous phase component concentrate produced when producing butter oil from cream is changed to 4.5 parts by mass, 0.3 part by mass of soybean lecithin is changed to 0.45 parts by mass, and further, the compounding amount of water The spread margarine F, which is an oil-in-water-in-oil emulsified fat and oil composition of the present invention, was obtained in the same manner as the formulation and manufacturing method of Example 1 except that the amount was changed from 12 parts by mass to 10.35 parts by mass. .
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine F for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

[Example 7]
The same procedures as in Example 1 were repeated except that the content of soy lecithin was changed from 0.3 parts by mass to 0.15 parts by mass and the content of water was changed from 12 parts by mass to 12.15 parts by mass. Thus, a spread margarine G which is an oil-in-water-in-oil emulsified oil composition of the present invention was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine G for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

Example 8
The same procedures as in Example 1 were repeated except that the content of soy lecithin was changed from 0.3 parts by mass to 0.45 parts by mass and the content of water was changed from 12 parts by mass to 11.85 parts by mass. Thus, a spread margarine H which is an oil-in-water-in-oil emulsified oil composition of the present invention was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine H for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

[Example 9]
The oil-in-water for spread of the present invention is prepared in the same manner as the formulation and manufacturing method of Example 1 except that 1 part by mass of rock salt is changed to 1.2 parts by mass and 0.2 parts by mass of whey mineral is changed to no addition. Margarine I for spread which is an oil type emulsified fat and oil composition was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine I for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

[Example 10]
For the spread of the present invention, in the same manner as the formulation and manufacturing method of Example 1, except that 1 part by mass of rock salt was changed to 0.5 part by mass and 0.2 parts by mass of whey mineral was changed to 0.7 parts by mass. A spread margarine J, which is an oil-in-water-in-oil type emulsified fat and oil composition, was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine J for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

Comparative Example 1
Same as the formulation and manufacturing method of Example 1 except that 3 parts by mass of the aqueous phase component concentrate produced when producing butter oil from cream is not added and the compounding amount of water is changed from 12 parts by mass to 15 parts by mass Thus, a spread margarine K, which is an oil-in-water-in-oil type emulsified fat and oil composition of a comparative example, was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine K for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phosphorus in the external oil phase and in the water phase The lipid content and content ratio, and the SFC of the external oil phase are described in Table 1.

Comparative Example 2
Water 12 parts by mass, rock salt (sodium content 39% by mass, potassium content 0.004% by mass) 1 part by mass, whey mineral (solid content 99% by mass, sodium content 6.7% by mass, potassium content 21 .7 mass%) 0.2 mass parts, concentrate of aqueous phase component produced when producing butter oil from cream (milk solid content 38 weight%, phospholipid content 3.7 mass%) 3 mass parts, And the intermediate | middle water phase which consists of 3 mass parts of said lactic-fermented flavor raw materials A was heated at 50-60 degreeC, and it was set as the water phase.
On the other hand, 30 parts by mass of the above-mentioned transesterified fat A, 30 parts by mass of palm fractionated soft part oil having an iodine value of 60, 7.5 parts by mass of palm stearin, 7.5 parts by mass of soybean liquid oil, 5 parts by mass of milk fat, soybean lecithin The oil phase which consists of 0.3 mass parts of quantity 65 mass%, and 0.5 mass parts of fragrances was heated at 50-60 degreeC.
Here, the aqueous phase is added to the above oil phase, mixed, quenched and plasticized by a votator, containing sodium chloride and whey mineral in the aqueous phase, and containing phospholipids in the oil phase and the aqueous phase, but water in oil A spread margarine L as a comparative example, which is a type emulsion, was obtained.
In addition, the content and content mass ratio of salt and whey mineral of the obtained margarine L for spread, the ratio of sodium and potassium when sodium chloride and whey mineral are added, phospholipid in oil phase and water phase The content and content ratio of SFC, and SFC of the oil phase are described in Table 1.

<Evaluation of fat composition for spread>
The obtained margarine for spread A to L was subjected to the following evaluation test for flavor development, spreadability, and heat-resistant shape retention property, and the results are shown in Table 2.

<Flavor expression evaluation>
About the obtained margarine A to L for spread, a flavor development evaluation test (how to feel in the mouth, how to feel salty, how to feel the milk flavor) was conducted by a panel of 23 people. In addition, in the sensory test, the mouth melting, salty taste and milk flavor were evaluated in four steps according to the following evaluation criteria, and the most frequent one was regarded as the evaluation.

(Mouth melt evaluation criteria)
油性 Can not feel oily feeling Very good ○ Good や や Slightly inferior × Poor (Saltiness evaluation criteria)
穏 や か Mild salty taste lasts, very good.
○ Good.
弱 く Salty and weak.
X Sharp saltiness is felt late and it is bad.
(Evaluation standard of feeling of milk flavor)
◎ A rich milk flavor is sustained and felt, and it is very good.
○ It has a rich milk flavor and is good.
△ Milky flavor is not felt, and it is somewhat poor.
× Milky flavor is weak and poor.

<Spreadness evaluation>
The obtained spread margarine A to L was stored in a thermostat bath at 5 ° C. overnight, and spreadability at the time of applying to bread with a butter knife was evaluated in four stages according to the following evaluation criteria, and the highest The thing was taken as the evaluation.
(Spreadability evaluation criteria)
伸 び Good growth, very good.
○ Good, although somewhat hard.
伸 び Elongation is poor and somewhat poor.
X Spread is difficult and bad.

<Method for evaluating heat resistance and formability>
The resulting spread margarine A to L was squeezed into a petri dish in a flower shape with a chrysanthemum cap, covered, and after 60 minutes of temperature control at 5 ° C., placed in a 30 ° C. thermostat overnight. The conditions of sex and syneresis were observed and evaluated in four stages according to the following evaluation criteria. (Heat resistance evaluation criteria)
離 There is no syneresis, and there is no problem with shape retention.
○ Although some syneresis is observed, shape retention is not a problem at all.
離 There is syneresis, and the shape retention is somewhat bad.
× Repellent water is severe and shape retention is poor.

Claims (3)

An oil-in-water-in-oil type emulsified fat and oil composition for spread characterized by satisfying all of the following (1) to (4).
(1) containing sodium chloride及beauty whey minerals in the aqueous phase, the mass ratio of the salt and whey mineral, the former: the latter at 50: 50-90: 10.
(2) The external oil phase and the aqueous phase contain phospholipids.
(3) The proportion of the external oil phase is 50% by mass or more.
(4) The taste component is contained in the inner oil phase.   The oil-in-water-in-oil type emulsified fat and oil composition for spread according to claim 1, wherein the taste component is milk fat.   The oil-in-water-in-oil type emulsified fat and oil composition for spread according to claim 1 or 2, which contains a lactic acid fermentation flavor material.