JP6552845B2 - Improvement material for water-in-oil cream - Google Patents

Description

  The present invention relates to an improved material for a water-in-oil cream that can provide a water-in-oil cream that has excellent mouthfeel and expression of taste, and has reduced oily feeling.

  Conventionally, many studies have been carried out on the dissolution of the water-in-oil type emulsion containing fat and oil as the continuous phase, the improvement of the appearance of taste and the reduction of the oily feeling. Among water-in-oil emulsions, water-in-oil creams typified by butter cream obtained by blending sweeteners, fragrances, flavoring materials, etc., and adding gas phase such as creaming as necessary are oil phases. Since it is the outermost phase, it is widely used as a filling cream for confectionery and bread making with high preservation property, taking advantage of the feature that it is highly resistant to bacterial contamination and is excellent in preservation property. Unlike oils and fats kneaded in dough, water-in-oil creams are directly eaten water-in-oil creams themselves, so it is particularly easy to feel differences in mouthfeel, taste and oiliness. However, water-in-oil creams often contain a certain amount of high melting point fats and oils in order to impart shape retention at high temperatures (environments of 30 ° C. or higher such as summer), and as a result, water-in-oil creams Tends to be inferior in mouth and taste, or strong in oiliness.

  For this reason, development has been made mainly on the above-mentioned problems from the viewpoint of (1) oil and fat composition and (2) additional components other than oil and fat.

  As an approach from the surface of the oil and fat composition of (1), patent document 1-patent document 3 are mentioned, for example. However, although the approach from the aspect of fat and oil composition is effective, the fat and oil combination that is the main component is greatly restricted, and it is still a challenge to achieve both heat resistance and expression of taste and taste It was.

On the other hand, as an approach from the aspect of additive components other than fats and oils of (2), patent document 4-patent document 7 are mentioned, for example.
Patent Document 4 discloses an in-oil-in-water emulsified oil-and-fat composition containing at least egg yolk and a saccharide in the water phase of the oil-in-water-in-oil emulsion. Patent Document 5 discloses a water-in-oil type emulsified fat and oil composition containing a polyglycerin fatty acid ester whose major constituent fatty acid is erucic acid and whose HLB is 5 or less. Patent Document 6 discloses a water-in-oil emulsion composition containing one or more selected from microcrystalline cellulose, water-soluble hemicellulose and gum arabic, and a calcium-reactive polysaccharide. Patent Document 7 discloses a water-in-oil type plastic emulsified oil-and-fat composition containing a milk material having a phospholipid content of 2% by weight or more in solid content derived from milk.
However, since the invention disclosed in Patent Document 4 requires egg yolk having a strong individuality in terms of flavor, its application is limited. Moreover, although the invention disclosed by patent documents 5-7 is improved in muffled food, there existed room for improvement in terms of taste expression and oily feeling.

JP 62-22547 A JP 2002-161294 A Japanese Patent Laid-Open No. 2005-60614 Japanese Patent Laid-Open No. 5-130843 JP 2006-129785 A JP 2004-267166 A JP 2004-267166 A

  Accordingly, an object of the present invention is to provide an improved material for a water-in-oil cream that can provide a water-in-oil cream with excellent mouthfeel and taste expression and reduced oily feeling.

  The inventors of the present invention have made various studies to solve the above-mentioned problems. As a result, pH 2 contains milk-derived phospholipid and milk protein, and 1-15 parts by mass of milk protein per 1 part by mass of milk-derived phospholipid. It has been found that the above-mentioned problems can be solved by adding an aqueous liquid of .5 to 6.4 to the water-in-oil cream. The present invention has been completed based on the above findings.

  According to the improved material for water-in-oil cream of the present invention, it is possible to obtain a water-in-oil cream with excellent mouthfeel and taste expression and reduced oiliness.

Hereinafter, the improvement material for water-in-oil creams of the present invention will be described in detail.
The improvement material for water-in-oil type cream of the present invention contains milk-derived phospholipid and milk protein, and 1 to 15 parts by mass, preferably 1.2 to 15 parts by mass of milk protein with respect to 1 part by mass of milk-derived phospholipid It is an aqueous liquid having a pH of 2.5 to 6.4 containing 13 parts by mass, more preferably 1.5 to 10 parts by mass, and most preferably 2 to 5 parts by mass.
In the water-in-oil cream improving material of the present invention, the ratio of milk-derived phospholipid and milk protein is important. When the content of milk protein in the above aqueous solution is less than 1 part by mass or more than 15 parts by mass with respect to 1 part by mass of milk-derived phospholipid, improvement effect of expression of gargle and taste can be observed. In addition, the water-in-oil cream may have a miscellaneous taste.

The content of the milk-derived phospholipid in the aqueous liquid is preferably 2% by mass or more, more preferably 3% by mass or more, and most preferably 5% by mass or more, based on the solid content of the aqueous liquid. .
Examples of milk-derived phospholipids include phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl serine, phosphatidyl inositol, sphingomyelin, lysophospholipid and the like.

In addition, the content of milk protein in the aqueous liquid is preferably 20 to 40% by mass, more preferably 23 to 37% by mass, and most preferably 25 to 35% by mass, based on the solid content of the aqueous liquid. .
As said milk protein, whey protein, such as alpha-lactalbumin and beta-lactoglobulin, lactalbumin etc., casein, skimmed milk powder containing these milk proteins, whole milk powder, total milk protein etc. are mentioned, for example.

  Moreover, 2-60 mass% is preferable, as for the solid content in the said aqueous liquid which is the improvement material for water-in-oil type creams of this invention, 5-50 mass% is more preferable, and 10-40 mass% is the most preferable.

  In the present invention, the aqueous liquid includes an aqueous solution and an oil-in-water emulsion in which a small amount of an oil-soluble component is dispersed mainly in an aqueous phase. The effect of the present invention cannot be exhibited because the dispersibility is impaired when the properties are powdery or granular.

  Moreover, the said aqueous liquid which is the improvement material for water-in-oil type creams of this invention needs to be pH 2.5-6.4. If the pH is out of this range, the effect of the present invention cannot be obtained. The above pH is preferably pH 4.0 to 6.0, more preferably 4.7 to 5.8.

  As a method for adjusting the aqueous liquid to have a pH of 2.5 to 6.4, for example, an acid may be used for the above-mentioned “aqueous liquid containing 1 to 15 parts by mass of milk protein per 1 part by mass of milk-derived phospholipid”. And adjusting the pH of the aqueous liquid to 2.5 to 6.4, adjusting the pH of the aqueous liquid to 2.5 to 6.4 by lactic acid fermentation of the aqueous liquid And the like.

  Next, the method for obtaining the above-mentioned aqueous liquid which is the improvement material for water-in-oil type cream of the present invention will be described.

  The aqueous liquid uses milk-derived phospholipid and milk protein, or raw materials containing these, and milk protein is 1 to 15 parts by weight, preferably 1.2 parts per 1 part by weight of milk-derived phospholipid content. ˜13 parts by mass, more preferably 1.5 to 10 parts by mass, most preferably 2 to 5 parts by mass, or mixing in water or an aqueous liquid, and pH of 2.5 to 6 .4, preferably 4.0 to 6.0, and more preferably 4.7 to 5.8.

In order to obtain the above-mentioned milk-derived phospholipid content and milk protein content in order to obtain the above-mentioned aqueous liquid, the milk raw material itself containing 1 to 15 parts by mass of milk protein relative to 1 part by mass of the phospholipid content Hereinafter, in addition to the method of simply using "milk raw material", a raw material containing a large amount of milk-derived phospholipids and a raw material containing a large amount of milk proteins with respect to 1 part by mass of milk-derived phospholipids The method of mixing so that protein may be 1 to 15 parts by mass, and addition of milk-derived phospholipid and / or milk protein to milk-derived phospholipid and material containing a large amount of milk protein, milk-derived phospholipid 1 The method etc. which adjust milk protein to 1-15 mass parts with respect to a mass part are mentioned.
In the present invention, among the above methods, it is preferable to use the above milk raw material from the viewpoint that the effects of the present invention can be exhibited without causing miscellaneous taste.

  Specific examples of the above-mentioned milk raw materials include aqueous phase components produced when producing butter oil from cream or butter, and are produced from milk such as milk, goat milk, sheep milk, human milk and the like Are preferred, and especially those produced from milk.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. A usual thing is used as a butter used for manufacture of this butter oil.

  In the present invention, it is also possible to use the above-mentioned milk material further concentrated, dried, or frozen, but the effect of the present invention can be obtained as a water-in-oil type cream improver finally obtained. It is preferable to use one which has not been subjected to the drying step, in that Moreover, it is preferable not to use what was concentrated using the solvent from the problem on flavor.

  The milk material may be subjected to a homogenization treatment. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used in the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, and the like. Can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

  The milk raw material may be subjected to UHT heat treatment. Although there is no restriction | limiting in particular as conditions for UHT heat processing, Preferably temperature conditions are 120-150 degreeC, and processing time becomes like this. Preferably it is 1 to 6 seconds.

In the present invention, although it is also possible to use a lyso compound in which some or all of the phospholipids in the above-mentioned milk raw material are lysoylated, it is preferable not to use a lyso compound from the viewpoint of flavor. When a lysate is used, the resulting water-in-oil cream may have a bitter taste.
Examples of the lysed product include a product obtained by lysing a milk raw material as it is, and a product obtained by lysing a milk raw material after concentration. These lysates are included in the content of milk-derived phospholipids in the present invention.

  In the case of lysing the phospholipid in the milk raw material, a method of treating with phospholipase A can be mentioned. Phospholipase A is an enzyme having the function of cleaving a bond linking a glycerol moiety of a phospholipid molecule and a fatty acid residue, and replacing the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The quantification of phospholipid in the present invention can be measured, for example, by the following method.
Here, the case of the milk raw material will be described as an example. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, milk raw material lipids are extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (according to the wet decomposition method described in 2.1 Hygiene Test Method, Hygienic Test Method, edition 2.1 2.1 Food Component Test Method, edited by Nippon Pharmaceutical Association), and then molybdenum blue absorbance method (Nippon Pharmaceutical Association) Determine the amount of phosphorus according to the method described in the Food Ingredients Test Method, 2.1 Hygiene Test Method, Injection Test 2000, Food Composition Test Method. The content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained from the obtained amount of phosphorus using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk material-water content of milk material (g)) × 25.4 × (0.1 / 1000)

Moreover, as a method of adjusting so that pH may be set to 2.5-6.4, in order to obtain the said aqueous liquid which is a modifier for water-in-oil type cream of this invention, for example, 1 mass of phospholipids derived from milk Acid is added to an aqueous liquid containing 1 to 15 parts by mass of milk protein per part to adjust the pH of the aqueous liquid to 2.5 to 6.4, and the aqueous liquid is subjected to lactic acid fermentation And a method for adjusting the pH of the aqueous liquid to 2.5 to 6.4.
In the present invention, in addition to being simple and efficient, it also becomes possible to adjust the flavor by changing the kind of acid as appropriate. Therefore, a method of adjusting to pH 2.5 to 6.4 by adding an acid Is preferred.

  The acid used when adding the acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, and the like. Fruit juice, concentrated fruit juice, fermented milk Food and drink containing an organic acid such as yoghurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid because it is less sour and does not affect the flavor.

  In the present invention, it is preferable to homogenize with a homogenizer during and / or after preparing the aqueous liquid. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used in the homogenization treatment include, for example, a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, and the like. Can be given. The homogenization pressure is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be performed at a first-stage 3 to 100 MPa and a second-stage 0 to 5 MPa.

  Furthermore, you may perform UHT heat processing as needed. The conditions for the UHT heat treatment are not particularly limited, but the temperature conditions are preferably 120 to 160 ° C., more preferably 130 to 150 ° C., most preferably 139 to 146 ° C., and the treatment time is preferably 1 to 6 seconds More preferably, it is 2 to 6 seconds, and most preferably 4 to 6 seconds.

The homogenization treatment and the UHT heat treatment may be performed only by the homogenization treatment, may be performed only by the UHT heat treatment, or may be performed before and / or after the UHT heat treatment.
And you may perform cooling operation, such as rapid cooling and slow cooling.

Next, the plastic fat composition of the present invention containing the water-in-oil cream improving material of the present invention will be described.
The modifier for water-in-oil cream according to the present invention can be added as an aqueous liquid as a raw material in the production of water-in-oil cream, or directly to the water-in-oil cream. It is preferable to utilize as a plastic oil-and-fat composition containing the improvement material for water-in-oil type cream in that it can disperse | distribute more uniformly and can heighten the effect of this invention.

When the modifier for water-in-oil cream of the present invention is incorporated into a plastic fat composition, preferably the modifier for water-in-oil cream is included in the water phase. The preferable content of the modifier for water-in-oil cream according to the present invention is 0.5 to 15 parts by mass, more preferably 1 for the modifier for water-in-oil cream relative to 100 parts by mass of the fat and oil of the plastic oil composition. 0.0 to 8.0 parts by mass, most preferably 1.5 to 6.0 parts by mass.
If the content of the water-in-oil type cream improver is less than 0.5 parts by mass, the effects of the present invention may be insufficient. If it is more than 15 parts by mass, miscellaneous taste may occur. This is not preferable.

  In addition, the preferred content of the water-in-oil type cream improver based on the milk phospholipids contained in the above-mentioned water-in-oil type cream improver is preferably 100 parts by mass of the fat and oil composition. The milk phospholipid contained in the water-in-oil cream improver is 0.01 to 0.6 parts by mass, more preferably 0.02 to 0.4 parts by mass, most preferably 0.05 to 0.25 parts by mass. It is.

Examples of fats and oils that can be used in the plastic fat and oil composition of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, sunflower oil, safflower oil, olive oil, Various vegetable fats and oils such as canola oil, beef tallow, milk fat, pork fat, cocoa butter, fish oil, soy sauce, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Etc. These fats and oils can be used alone or in combination of two or more.
The content of the above-mentioned fats and oils is preferably 50 to 99% by mass, more preferably 60 to 98% by mass, and still more preferably 70 to 95% by mass in the plasticized fat and oil composition of the present invention.

  In the case where the plastic fat and oil composition of the present invention uses a secondary material containing fat and oil as the other raw material described later, the content of the above fat and oil also includes the fat and oil contained in the secondary material To do.

  In the present invention, the plastic fat and oil composition is preferably a water-in-oil emulsion type. The water-in-oil type includes the oil-in-water-in-oil type.

The water content of the plastic oil-and-fat composition of the present invention is preferably 0.5 to 50% by mass, more preferably 1 including the water contained in the above-mentioned water-in-oil type improvement material for cream and other raw materials described later. It is -40 mass%, More preferably, it is 2-30 mass%.
The plastic oil-fat composition of this invention can use other raw materials other than the above which can be used for a general plastic oil-fat composition as needed. Examples of the other raw materials include emulsifiers, starches, salting agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk, condensed milk, skimmed milk powder, enzymes, casein, whey powder, butter, etc. Milk and dairy products such as cream, natural cheese, processed cheese, fermented milk, sweeteners such as sugars and sugar alcohols, stevia and aspartame, coloring agents such as β-carotene, caramel, and red yeast rice pigment, tocopherols, tea extracts Antioxidants such as wheat protein and soy protein, processed egg products and various processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, spices And cacao mass, cocoa powder, grains, beans, vegetables, meats, fish and other food materials and food additives.

Next, the manufacturing method of the plastic fat composition of this invention is demonstrated.
As described above, the water-in-oil emulsion forms in the present invention include water-in-oil and oil-in-water emulsion forms, but in the following description, as a representative example, the water-in-oil emulsion is used. The manufacturing method in the case of a form is explained in full detail.

First, the water-in-oil cream improving material and other components such as an emulsifier are added and mixed in water to prepare an aqueous phase. Separately from this, other components are added to the fat and oil as necessary to prepare an oil phase.
These aqueous phase and oil phase are preferably heated to 60 ° C. or higher, and the added components are preferably completely dissolved.

  Next, the water phase and the oil phase are mixed and emulsified to obtain a water-in-oil emulsion. Then, it is desirable to sterilize the water-in-oil emulsion. The method of sterilization treatment may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

  Subsequently, the water-in-oil emulsion is cooled and plasticized as necessary to obtain the water-in-oil emulsion form of the plastic fat composition of the present invention. 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 Also includes a combination of lectors.

  In addition, nitrogen, air or the like may be or may not be aerated in any of the production steps when producing the plastic fat and oil composition of the present invention in the form of a water-in-oil emulsion.

  In the plastic fat composition of the present invention thus obtained, the ratio of the oil phase to the water phase is a mass ratio, preferably 50 to 99: 1 to 50, more preferably 60 to 98: 2. 40, most preferably 70-95: 5-30.

Next, the water-in-oil cream of the present invention will be described.
The water-in-oil type cream of the present invention contains the above-mentioned improvement agent for water-in-oil type cream of the present invention and / or the above-mentioned plastic fat and oil composition of the present invention.

  That is, in the water-in-oil type cream of the present invention, the improvement agent for water-in-oil type cream may be added as it is, or it may be added in the form of a plastic oil and fat composition containing the above-mentioned improvement agent for water-in-oil type cream. May be. It is of course possible to use the water-in-oil cream improving agent and the plastic oil composition together.

  In the water-in-oil cream of the present invention, the content of the above-mentioned improvement material for a water-in-oil cream or a plastic fat composition is preferably water-in-oil type relative to 100 parts by mass of fat contained in the water-in-oil cream. The cream improving agent is preferably added in an amount of 0.5 to 15 parts by mass, more preferably 1.0 to 8.0 parts by mass, and most preferably 1.5 to 6.0 parts by mass. (Calculated as a modifier for water-in-oil cream contained in plastic oil and fat compositions)

  Regarding the content of the above-mentioned water-in-oil type cream improving material and / or the plastic oil and fat composition in the water-in-oil type cream of the present invention, milk phosphorus contained in the water-in-oil type cream and / or plastic oil and fat composition When based on lipids, the milk phospholipid is 0.01 to 0.6 parts by weight, more preferably 0.02 to 0.4 parts by weight, most preferably 0.05 to 100 parts by weight of fats and oils. A water-in-oil cream improving material and / or a plastic fat composition is added so as to be 0.25 parts by mass.

  In addition to the water-in-oil cream improver or the plastic oil-and-fat composition, the water-in-oil cream of the present invention generally includes other raw materials known to be used for water-in-oil cream. As long as the object of the present invention is not impaired, it can be arbitrarily used.

  Other ingredients include edible oils and fats, emulsifiers, starches, fibers, thickening polysaccharides and other stabilizers, proteins other than milk proteins, eggs, sugars, fruits, fruit juices, jams, cacao and cacao products, nuts Paste, spices, water, tea, liquor, cereals, beans, vegetables, meat, seafood, flavoring ingredients such as coffee and coffee products, acidulants such as acetic acid, lactic acid, gluconic acid, seasonings, enzymes, flavoring Food materials such as colorants, food preservatives, shelf life improvers, antioxidants, and pH adjusters, and food additives.

Hereafter, the preferable manufacturing method in the case of the water-in-oil type cream of this invention containing the plastic fat composition of this invention is described.
The water-in-oil type cream of the present invention creams the above-mentioned plastic fat and oil composition of the present invention, and is obtained by blending saccharides, eggs, milk, taste material and the like here.

  In the water-in-oil cream of the present invention, the amount of use of the plastic oil-and-fat composition of the present invention differs depending on the use and the emulsion form of the water-in-oil cream, and is not particularly limited. It is 40-95 mass% in a middle water type | mold cream.

  The use of the water-in-oil cream of the present invention thus obtained includes kneading, folding, filling, sanding, topping, spread, spraying, coating, etc. Can be widely used in the fields of cooking, cooking, and prepared foods, but the water-in-oil cream of the present invention has excellent mouthfeel and expression of taste, and has a reduced oily feeling. It can be particularly suitably used for filling, sanding, topping and spread in the field.

Finally, the taste improvement method of the water-in-oil cream of the present invention will be described.
The taste expression improving method of a water-in-oil cream according to the present invention is a method in which a water-in-oil cream contains the following aqueous liquid.
Aqueous liquid: contains milk-derived phospholipid and milk protein, and contains 1 to 15 parts by mass of milk protein to 1 part by mass of milk-derived phospholipid; pH is 2.5 to 6.4.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples and comparative examples.

Production of improved material for water-in-oil cream (Examples 1-4, Comparative Example 1)
Among the formulations described in [Table 1], the components other than the acid (phytic acid) are mixed under stirring at 55 ° C. with stirring, and then the acid (phytic acid) is added to adjust the pH, respectively, 3 MPa The materials A to D for water-in-oil cream according to the present invention were obtained from Examples 1 to 4, respectively. Further, the following milk raw material A was homogenized as it was at a pressure of 3 MPa to obtain an aqueous liquid E for comparison (Comparative Example 1). The aqueous liquid E contained 2.84 parts by mass of milk protein with respect to 1 part by mass of phospholipid derived from milk.

In addition, among the raw materials described in Table 1, the milk raw material A and the buttermilk concentrate were obtained by the following production method, and the phospholipid content and milk protein content were also described.
The milk phospholipid and milk protein contents in each raw material are as follows.
Milk raw material A: Concentrate of aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 10.5 mass%, milk solid content 38 mass%, and milk solid content Content of phospholipid in the minute 9.7% by mass, pH 6.5)
Buttermilk Concentrate: 100 parts by weight of a fresh cream (oil content: 47% by mass) were charred under 10 ° C. conditions, followed by filtration to recover a filtrate (43 parts by weight) to obtain buttermilk. Subsequently, the obtained buttermilk was concentrated so that the liquid volume was about one third, to obtain a buttermilk concentrate. (Buttermilk concentrate phospholipid content 0.53% by mass, protein content 10.9% by mass, milk solid content 33% by mass)

<Manufacture of transesterified oil and fat A>
0.1 parts by mass of sodium methylate as a catalyst is added as a catalyst to 100 parts by mass of a blended oil of palm kernel oil and extremely hardened palm oil at 70:30, and a random transesterification reaction is performed at 80 ° C. for 30 minutes, It refine | purified by the conventional method and obtained transesterified fats and oils A.

[Example 5]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, 11 parts by mass of water, improvement material A0.5 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combiner to obtain a plastic oil / fat composition A of the present invention.

[Example 6]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerine fatty acid ester, 8.5 parts by mass of water, improvement material B3 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combinator to obtain a plastic oil / fat composition B of the present invention.

[Example 7]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerine fatty acid ester, 8.5 parts by mass of water, improvement material C3 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combiner to obtain a plastic oil / fat composition C of the present invention.

Example 8
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerine fatty acid ester, 8.5 parts by mass of water, improvement material D3 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combiner to obtain a plastic oil / fat composition D of the present invention.

[Example 9]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, 10 parts by mass of water, improvement material A1.5 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combiner to obtain a plastic oil / fat composition E of the present invention.

[Example 10]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, 8.5 parts by mass of water, improvement material A3 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combinator to obtain a plastic oil / fat composition F of the present invention.

[Example 11]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, 7 parts by mass of water, improvement material A4.5 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, the mixture was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to obtain the plastic fat composition G of the present invention.

[Example 12]
88 parts by mass of a blended oil obtained by mixing transesterified fat and oil A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, 4.5 parts by mass of water, improvement material A7 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, the mixture was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to obtain the plastic fat composition H of the present invention.

[Example 13]
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, 1.5 parts by mass of water, improvement material A10 for water-in-oil cream The aqueous phase consisting of parts by mass was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, the mixture was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to obtain the plastic fat composition I of the present invention.

Comparative Example 2
A mixed oil consisting of 88 parts by mass of transesterified oil and fat A and corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, and an aqueous phase consisting of 11.5 parts by mass of water, 45 to 55 The mixture was emulsified at a temperature of ° C. Subsequently, the mixture was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to obtain a plastic fat composition J of Comparative Example.

Comparative Example 3
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, an oil phase consisting of 0.5 parts by mass of glycerin fatty acid ester, water consisting of 8.5 parts by mass of water, and 3 parts by mass of the aqueous liquid E The phases were mixed and emulsified at a temperature of 45-55 ° C. Subsequently, the mixture was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to obtain a plastic fat composition K of Comparative Example.

Comparative Example 4
88 parts by mass of a blended oil obtained by mixing transesterified fat A with corn oil at 70:30, 0.5 parts by mass of glycerin fatty acid ester, 0.5 parts by mass of lecithin, and an aqueous phase consisting of 11 parts by mass of water Was mixed and emulsified at a temperature of 45 to 55 ° C. Subsequently, sterilization was carried out at 80 ° C. for 15 seconds, and then rapid plasticization was carried out with a combiner to obtain a plastic oil / fat composition L of Comparative Example.

<Production and evaluation of water-in-oil cream>
Into 100 parts by mass of the plastic fat compositions A to L obtained in Examples 5 to 13 and Comparative Examples 2 to 4 until the specific gravity becomes 0.35, 40 parts by mass of invert sugar sugar and 40% of condensed sweet milk Mass parts were mixed and mixed at low speed for 1 minute to obtain water-in-oil creams A to L as butter cream, respectively.

The obtained water-in-oil creams A to L were subjected to sensory evaluation according to the following evaluation criteria by 10 panelists, and the total score of the 10 panelists was set as the evaluation score, and the results are shown in [Table 2] as follows. Indicated.
44 to 50 points: ◎ +, 37 to 43 points: ◎, 30 to 36 points: ○, 10 to 29 points: Δ, 9 points or less: ×
<Evaluation criteria for oral delivery>
5 points: Very good mouthfeel 3 points: Good mouthfeel 1 point: Slightly sticky, slightly bad mouthfeel 0 point: Poorly soluble in mouth, bad mouth <Evaluation criteria for expression of taste>
5 points: Taste expression is very good 3 points: Taste expression is good 1 point: Taste expression is slightly dull 0 points: Taste expression is very dull <Evaluation criteria for oily feeling>
5 points: less oily feeling and very smooth texture 3 points: less oily feeling and smooth texture 1 point: slightly oily feeling 0 point: oily feeling is strong and uncomfortable

Claims (6)

The composition contains milk-derived phospholipids and milk protein, the content of milk-derived phospholipid is 2% by mass or more based on solid content, and 1 to 15 mass of milk protein to 1 part by mass of milk-derived phospholipid An improved material for water-in-oil cream, which is an aqueous liquid having a pH of 4.7 to 5.8 , comprising a milk raw material contained in a part.   The modifier for water-in-oil type cream according to claim 1, which contains an organic acid.   The plastic fat composition containing the improvement material for water-in-oil type creams of Claim 1 or 2.   A water-in-oil cream containing the water-in-oil cream improving material according to claim 1 or 2.   A water-in-oil type cream comprising the plastic oil composition according to claim 3. The composition contains milk-derived phospholipids and milk protein, the content of milk-derived phospholipid is 2% by mass or more based on solid content, and 1 to 15 mass of milk protein to 1 part by mass of milk-derived phospholipid A method for improving the taste expression of a water-in-oil type cream comprising a milk raw material containing part and containing an aqueous liquid having a pH of 4.7 to 5.8 .