JP6618274B2 - Emulsified oil / fat composition, food and method for producing emulsified oil / fat composition - Google Patents

Description

  The present invention relates to an emulsified oil composition, a food, and a method for producing an emulsified oil composition.

  Conventionally, in order to impart a butter-like flavor to emulsified oil and fat compositions, hydrolysates such as butter oil and butter oil and fats and oils contained in butter and fresh cream have been used as flavoring agents for emulsified oil and fat compositions. ing.

  For example, Patent Document 1 describes a plastic oil composition for roll-in that contains SUS type triglyceride and SSU type triglyceride in a predetermined ratio and contains an enzymatic decomposition product of milk fat in the oil phase. According to the plastic fat composition for roll-in of Patent Document 1, the finished baked product has a good mouthfeel and is likely to have a butter fragrance and flavor.

  Patent Document 2 discloses an oil composition such as margarine for flavor (flavoring agent) produced by hydrolyzing a milk raw material with lipase and then washing the obtained hydrolyzate with water having a pH of 5 to 7. It is described to be added to the product.

JP 2014-33644 A JP 2012-191908 A

  However, since the flavoring agent contained in the oil and fat composition of Patent Document 1 contains a lower fatty acid, it has a butter-like flavor, but when stored for a long period of time, the lower fatty acid acts on the oil and fat as an acid catalyst, Causes hydrolysis of fats and oils. As a result, the amount of fatty acids increases and, unlike the fatty acid balance of the blended flavoring agent, an increase in the odor of buttery acid, caproic acid, caprylic acid and other fatty acids causes waxy odors, butter-like fragrance And there is a problem that the flavor changes.

  On the other hand, in Patent Document 2, since a milk raw material is hydrolyzed with lipase and the obtained hydrolyzate is washed with water, lower fatty acids having high solubility in water are removed. Since the lower fatty acids have a butter-like flavor, there is a problem that it is difficult to obtain a butter-like flavor even if the flavoring agent of Patent Document 2 from which these are removed is added to an oil and fat composition such as margarine.

  And in patent document 1, 2, the examination for maintaining a butter-like fragrance and flavor stably for a long period is not made at all.

  This invention is made | formed in view of the situation as mentioned above, and provides the emulsified oil-fat composition which can maintain a butter-like fragrance and flavor stably over a long period of time, and its manufacturing method. It is an issue. Moreover, it makes it the subject to provide the foodstuff obtained using such an emulsified oil-fat composition.

  In order to solve the above problems, the emulsified oil / fat composition of the present invention is an emulsified oil / fat composition containing at least an oil / fat, water, a flavoring agent, an organic salt and / or an inorganic salt, It contains SUS-type triglyceride and SSU-type triglyceride, the SUS-type triglyceride is 9-25% by mass, and the mass ratio (SUS / SSU) of the SUS-type triglyceride to the SSU-type triglyceride is 0.4-2. 0, and the flavoring agent is a hydrolyzate of fats and oils and has an acid value of 5 to 60.

  In this emulsified oil and fat composition, the salt concentration of the organic salt and / or inorganic salt is preferably 0.5 to 20% by mass.

  In this emulsified oil / fat composition, the oil / fat hydrolyzate constituting the flavoring agent is more preferably a hydrolyzate of milk fat by an enzyme.

  The food of the present invention is obtained by baking a dough containing the emulsified oil / fat composition.

The method for producing an emulsified oil / fat composition according to the present invention is a method for producing an emulsified oil / fat composition comprising a step of mixing at least an oil / fat, water, a flavoring agent, an organic salt and / or an inorganic salt, wherein the oil / fat is SUS Type triglyceride and SSU type triglyceride, the SUS type triglyceride is 9 to 25% by mass, and the mass ratio of the SUS type triglyceride to the SSU type triglyceride (SUS / SSU) is 0.4 to 2.0. The flavoring agent is a hydrolyzate of fats and oils and has an acid value of 5 to 60.

  In this method for producing an emulsified oil / fat composition, the oil / fat hydrolyzate constituting the flavoring agent is more preferably a hydrolyzate of milk fat by an enzyme.

  According to the emulsified oil and fat composition and food of the present invention, the butter-like fragrance and flavor can be stably maintained over a long period of time. According to the method for producing an emulsified oil / fat composition of the present invention, an emulsified oil / fat composition capable of stably maintaining a butter-like fragrance and flavor over a long period of time can be obtained. In addition, even if the emulsified oil / fat composition of the present invention is stored for a long period of time, the fatty acid does not increase. Can be obtained.

  The emulsified oil / fat composition of the present invention contains oil / fat, water, a flavoring agent, an organic salt and / or an inorganic salt.

  The fat and oil blended in the emulsified fat and oil composition contains SUS type triglyceride and SSU type triglyceride, the SUS type triglyceride is 9 to 25% by mass, and the mass ratio of SUS type triglyceride and SSU type triglyceride (SUS / SSU ) Is 0.4 to 2.0.

  Here, “SUS-type triglycerides” are U-bonded to β-position among di-saturated triglycerides in which 2 residues of saturated fatty acid (S) and 1 residue of unsaturated fatty acid (U) are bonded. 1,3-saturated-2-unsaturated glycerides (symmetric triglycerides).

  “SSU-type triglycerides” are U-bonded to α-position among 2 saturated glycerides in which 2 residues of saturated fatty acid (S) and 1 residue of unsaturated fatty acid (U) are bonded. , 2-saturated-3-unsaturated glycerides (asymmetric triglycerides). As long as U is in the α-position, it may be bonded to either the 1-position or the 3-position.

  The carbon number of SUS type triglyceride and SSU type triglyceride can illustrate the range of C12-C22.

  Saturated fatty acids (S) include lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24) Etc. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acids (U) include palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1), etc. Can be mentioned. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The saturated fatty acid (S) may be the same saturated fatty acid or a different saturated fatty acid.

  Fats and oils to be blended in the emulsified oil and fat composition of the present invention are not particularly limited. Illustrative of one or more of oil, safflower oil, olive oil, sesame oil, milk fat, fractionated oils thereof, or processed oils thereof (one that has been subjected to at least one of curing and transesterification reactions) can do.

  For example, as the palm oil and fat, one or more of palm oil, palm fractionated oil, and these hardened oils can be exemplified. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a middle melting point part, etc. can be used.

  Of these, it is preferable to use transesterified fats and oils, and among the transesterified fats and oils, the use of palm-based fats or oils obtained by transesterification of laurin-based fats and palm-based fats and oils is preferable because of the good expression of taste.

  The transesterified oil and fat of lauric fat and palm oil and fat may be those obtained by transesterification of 5 to 30% by weight of lauric fat and 70 to 95% by weight of palm fat and oil. The transesterification reaction of 10% by mass or more and less than 28% by mass of lauric oil and fat and 72% by mass or more and less than 90% by mass of palm oil / fat is preferable from the standpoint of expression of taste.

  Examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils thereof, or processed oils thereof (one that has been subjected to one or more of curing and transesterification reactions). As the fats and oils used in the reaction, palm kernel oil, its fractionated oil and hardened oil, which have a higher melting point than palm oil and can easily obtain a high melting point transesterified fat and oil, are preferred.

  When selecting and blending two or more of these fats and oils, the total content of SUS-type triglycerides is adjusted to a range of 9 to 25 mass by appropriately adjusting the blending amount of each fat and oil, and The mass ratio (SUS / SSU) of SUS type triglyceride and SSU type triglyceride can be adjusted in the range of 0.4 to 2.0.

  Moreover, the mass of the SSU type triglyceride in the oil and fat blended in the emulsified oil and fat composition can preferably be exemplified in the range of 4.5 to 62.5% by mass because the expression of taste is further improved. More preferably, it is -50 mass%.

  The water blended in the emulsified oil / fat composition can preferably exemplify a range of 0.5 to 40% by mass with respect to the entire emulsified oil / fat composition. In addition, when the hydrolyzate of the fats and oils mentioned later contains water, it is the quantity also including the water contained in a hydrolyzate.

  The flavoring agent mix | blended with an emulsified oil-fat composition is a hydrolyzate of fats and oils, and an acid value is 5-60.

  "Fat hydrolyzate" refers to raw materials containing milk fat, fatty acids released by reacting enzymes (lipolytic enzymes) with fats and oils such as butter oil, coconut oil and palm kernel oil, and water to fats and oils. Fatty acid added and reacted by reaction under high temperature and high pressure conditions. The hydrolyzate of fats and oils is not particularly limited as long as it contains such free fatty acids, and may be in the form of a flavor in which free fatty acids are mixed. Of these, oils containing lower fatty acids (butyric acid, caproic acid, caprylic acid, capric acid) are preferable from the point of improving butter-like flavor, and flavors such as proteins are further improved. From the viewpoint, a raw material containing milk fat is more preferable.

  Examples of raw materials containing milk fat include one or more of milk fat (butter oil), cheese, butter, fermented butter, fresh cream, milk, butter milk and whole milk powder, cheese whey, and the like. be able to. In addition, the raw materials containing these milk fats may contain synthetic flavors (flavors), non-fat milk solids, sugars, and the like.

  It is preferable that the hydrolyzate of fats and oils constituting the flavoring agent is a hydrolyzate of milk fat by an enzyme. When a flavoring agent is a hydrolyzate of milk fat by an enzyme, since it is not exposed to high temperature in the case of hydrolysis, flavor deterioration is suppressed further. Such an enzyme is a lipase (lipolytic enzyme), and the origin of the lipase may be various enzymes isolated from animals, plants, and microorganisms. For example, Aspergillus genus, Mucor genus, One or two species of filamentous fungi such as Rhizopus, yeast such as Candida, oral lipase collected from the oral secretory line of small goats, lambs, and cows The above can be illustrated.

  For example, the decomposition of the raw material containing milk fat by an enzyme can be performed under conditions such as an optimal temperature and an optimal pH that are generally used depending on the type of the enzyme. For example, while stirring 100 parts by mass of milk fat in the whole raw material containing milk fat, a solution in which 0.0001 to 2 parts by mass of an enzyme is dissolved in an appropriate amount of water is added in advance, and the temperature is 25 to 60 ° C. and pH 4.0. After reacting in the range of ~ 8.0, 0.5-24 hours and hydrolyzing until the acid value reaches 5-60, use an appropriate amount of enzyme reaction inhibitor or heat treatment to stop the enzyme reaction The method of making it etc. can be illustrated. In addition, after enzymatic decomposition of the raw material containing milk fat, water-soluble solids and water can be separated and removed as long as the taste is not impaired. Moreover, the hydrolyzate of fats and oils constituting the flavoring agent is obtained by adding water to fats and oils and hydrolyzing them under conditions of a temperature of 200 to 270 ° C., a pressure of 2 to 8 MPa, and a high pressure. Also good.

  The acid value of the hydrolyzate of fats and oils constituting the flavoring agent is 5 to 60, and 5 to 50 is more preferable because a good butter-like flavor can be obtained. In the emulsified oil / fat composition of the present invention, the flavoring agent can be added to water or oil / fat.

  Moreover, when the acid value of the hydrolyzate of fats and oils constituting the flavoring agent is less than 5, a preferable butter-like flavor can be obtained when added to a food containing an emulsified oil or fat composition or an emulsified oil or fat composition. Difficult, when the acid value exceeds 60, it causes bitterness and it is difficult to obtain a preferred butter-like flavor.

  Here, the “acid value” is mg of potassium hydroxide required to neutralize free fatty acids contained in 1 g of a sample, and is based on the standard fat analysis method (Japan Oil Chemistry Society). The value obtained by “2.3.1-2013 (acid value)”.

  0.1-10.0 mass% is preferable with respect to the whole emulsion oil-fat composition, and, as for content of the hydrolyzate of fats and oils, 0.1-5.0 mass% is more preferable. When the content of the hydrolyzate of fats and oils is less than 0.1% by mass, it is difficult to obtain a good butter-like preferred flavor, and when it is more than 10.0% by mass, bitterness is produced and butter-like is preferred. It may be difficult to obtain a flavor and the cost may be high, or it may be necessary to add a large amount of organic salt or inorganic salt. Preferable examples of the organic salt and inorganic salt blended in the emulsified oil / fat composition include sodium citrate, potassium citrate, sodium tartrate, potassium tartrate, sodium phosphate, potassium phosphate, sodium chloride or potassium chloride. Among these, sodium chloride is particularly preferable from the viewpoint that even if it is added in a large amount, there is no bitterness and the flavor is good.

  The salt concentration of the organic salt and inorganic salt in the emulsified oil / fat composition is preferably 0.5 to 26% by mass. When water-soluble components such as saccharides are dissolved in the emulsified oil / fat composition, Since solubility falls, it is still more preferable that it is 0.5-20 mass%.

  The emulsified oil / fat composition of the present invention is in a form containing an aqueous phase. Examples of the form containing an aqueous phase include a water-in-oil type, an oil-in-water type, an oil-in-water-in-oil type, and a water-in-oil-in-water type.

  Examples of the form of the emulsified oil / fat composition of the present invention include margarine, fat spread, butter cream, dressing, whipped cream, and the like.

  Furthermore, the emulsified oil / fat composition of the present invention may be appropriately mixed with additives usually used in these fields such as emulsifiers, antioxidants, animal and vegetable proteins, starches, sugars, acidulants, spices and flavors. it can.

  Thus, in the emulsified oil / fat composition of the present invention, (A) the SUS type triglyceride contained in the oil / fat is 9 to 25% by mass, and the mass ratio (SUS / SSU) of the SUS type triglyceride to the SSU type triglyceride is 0.4 to 2.0, (B) the taste agent is a hydrolyzate of fats and oils and has an acid value of 5 to 60, and (C) an organic salt and / or an inorganic salt is blended. It has the feature of being.

  By having such features (A), (B), and (C), the lower fatty acid in the flavorant reacts with sodium ions or potassium ions derived from organic salts and inorganic salts on the aqueous phase side. By this, it becomes a fatty acid salt and the lower fatty acid in an emulsified oil-fat composition is reduced. As a result, it can suppress that a lower fatty acid acts as an acid catalyst with respect to fats and oils, and the hydrolysis of fats and oils is delayed. For this reason, by delaying the increase in lower fatty acids in foods using the emulsified oil composition and emulsified oil composition during storage, changes in butter-like flavor are suppressed and stable butter-like The flavor can be maintained.

  In addition, by baking the dough obtained by mixing the emulsified oil / fat composition of the present invention with conventionally used materials such as flour such as wheat flour, saccharides, and eggs, the butter-like flavor is stable over a long period of time. A maintained food can be obtained. Examples of such foods include breads such as bread, table rolls, confectionery breads, cooked breads, French breads, live reds, yeast sweets such as Stollen, panettone, cuguroff, brioche, donuts, Danish, croissants, pies, etc. Examples include layered foods, butter cakes, pound cakes, sponge cakes, biscuits, cookies, cake donuts, busses, hot cakes, waffles and the like.

  Especially in sponge cakes that foam and bake dough, if it contains a large amount of fatty acid, it destroys foaming due to eggs and does not reduce the specific gravity of the dough, or even if the specific gravity is low, it defoams during baking and has a volume Although it is difficult to obtain a cake, the emulsified oil / fat composition of the present invention is stable with no increase in fatty acids over a long period of time, and thus obtains a good volume in a fired product such as sponge cake that requires foamability. be able to.

  Furthermore, the manufacturing method of the emulsified oil / fat composition of the present invention includes a step of mixing at least an oil / fat, water, a flavoring agent, an organic salt and / or an inorganic salt.

  In the method for producing an emulsified oil / fat composition of the present invention, as described above, the oil / fat contains 9 to 25% by mass of SUS type triglyceride, and the ratio of SUS type triglyceride to SSU type triglyceride (SUS / SSU) is 0. .4 to 2.0. Moreover, a taste agent is a hydrolyzate of fats and oils, and an acid value is 5-60.

  In addition, the manufacturing method of the emulsified oil / fat composition of the present invention can include various processes such as a process for obtaining a flavoring agent and a heating / cooling process that are conventionally performed.

  Specifically, in the method for producing an emulsified oil / fat composition of the present invention, for example, an organic salt and / or an inorganic salt is added to water to form an aqueous phase, and an oil phase and an aqueous phase containing the above-described oil / fat are appropriately added. Examples include a mode in which the mixture is emulsified by heating, and then rapidly cooled and kneaded by a cooling mixer such as a combinator, perfector, or nexus.

  The flavoring agent can be added to either the aqueous phase or the oil phase. The flavoring agent has high reactivity with the lower fatty acid present in the flavoring agent and the sodium and potassium ions generated by dissolving the organic salt and / or inorganic salt mixed in water. More preferably, it is added to the phase.

  The emulsified oil / fat composition of the present invention, its production method and food are not limited to the above embodiments.

Hereinafter, embodiment of the emulsified oil-fat composition of this invention is described in detail with an Example. The emulsified oil / fat composition of the present invention is not limited to the following examples.
<1> Preparation of emulsified oil and fat composition The oils and fats shown in Tables 1 and 2 were mixed and adjusted to 75 ° C to obtain oil phases of Examples 1 to 8, Comparative Examples 1 to 6, and Reference Example 1. About Example 1, the flavoring agent 2 was added to the fats and oils of Table 1, and it was set as the oil phase.

  Furthermore, skim milk powder, a flavoring agent, sodium chloride, potassium chloride, and sodium citrate were added to the water shown in Tables 1 and 2, and heat sterilized at 85 ° C. to obtain an aqueous phase.

  Next, an aqueous phase was added to this oil phase, stirred with a propeller stirrer and emulsified into a water-in-oil type, and then rapidly cooled and kneaded with a perfector to obtain margarine as an emulsified oil and fat composition.

In addition, the transesterified fats and oils 1 and 2 and the flavoring agent were produced by the following method.
(Transesterified oil 1)
Palm kernel extremely hardened oil 20% by mass, palm soft oil 50% by mass, palm extremely hardened oil 30% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified fat 1.
(Transesterified oil 2)
Sodium methylate was added to palm soft oil as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 2.
(Flavoring agent)
The flavoring agents 1-4 were manufactured by the following mixing | blendings. Lipase was added to water and dissolved at 25 ° C. to obtain a lipase aqueous solution. Dissolve butter as milk fat, add lipase aqueous solution to butter and react at 40-45 ° C. When the acid value reaches each value, heat to 85 ° C to deactivate the lipase, then The mixture was quenched and mixed to obtain a taste agent.

  In addition, about the flavoring agent obtained above, the acid value was measured according to "2.3.1-2013 (acid value)" of the standard fats and oils analysis test method (Japan Oil Chemical Society).

90% by weight of butter
Lipase (Lipase AY “Amano” 30G) 0.4% by mass
9.6% by mass of water

<2> SUS triglyceride content and SUS / SSU
The content and mass ratio (SUS / SSU) of SUS-type triglyceride and SSU-type triglyceride in fats and oils are determined according to “2.4.2.2− of gas chromatographic method (standard fat analysis method (Japan Oil Chemists' Society)). 2013 fatty acid composition (FID temperature rising gas chromatograph method) "and" Recommendation 2-2013 2-position fatty acid composition ").

<3> Acid Value of Margarine Immediately after the production of the emulsified oil / fat composition (margarine) obtained in <1> above and after storage at 10 ° C. for 60 days, the acid value of margarine was determined using the standard oil analysis method “2.3. It was measured according to “1-2013 (acid value)”.

<4> Taste of margarine (after 1 day)
Margarine was eaten and the expression of taste was evaluated according to the following criteria.
A: The butter-like flavor of the flavoring agent spreads quickly in the mouth.
○: Butter-like flavor of the flavoring agent spreads in the mouth.
Δ: The butter-like flavor of the taste agent is difficult to feel in the mouth, or the bitter taste of the taste agent is felt.
X: The butter-like flavor of the taste agent is not felt in the mouth, or the bitter taste of the taste agent is strongly felt.

<5> Taste of margarine (after 60 days)
Margarine stored at 10 ° C. for 60 days was eaten, and taste was evaluated according to the following criteria.
(Double-circle): Butter-like good flavor of a taste agent is felt.
○: Butter-like flavor of taste agent is felt.
Δ: Although there is no irritating odor due to fatty acids, the butter-like flavor of the flavoring agent is difficult to feel.
X: The taste is very low, or the irritating odor of fatty acid is felt.

<6> Taste of the fired product (sponge cake)
Using the margarine of Examples 1 to 8 and Comparative Examples 1 to 6 stored at 10 ° C. for 60 days, a sponge cake was prepared by the following formulation and manufacturing method, and the taste of the sponge cake was evaluated.
(1) Formulation of sponge cake Egg 200 parts by weight Sugar 120 parts by weight Soft flour 100 parts by weight Margarine 30 parts by weight Water 10 parts by weight (2) Production method
1) Sift sugar and flour.
2) Put eggs and sugar in a bowl, warm to around 35 ° C and foam well.
3) Add the flour to 2) and match.
4) Combine margarine and water, add after warming to 60 ° C. or higher, and match well to make it smooth.
5) Pour 400 g into No. 7 round shape and bake at 165 ° C. for 30 minutes.
(3) Evaluation method The fired sponge cake was eaten after being stored at 20 ° C. for 2 days, and evaluated according to the following criteria.
(Double-circle): Butter-like good flavor of a taste agent is felt.
○: A taste of taste-flavored butter is felt.
Δ: The butter-like flavor of the flavoring agent is difficult to feel or has a different taste.
X: The taste is very low or the taste is very strong.

<7> Volume of fired product (sponge cake) For the fired product (sponge cake) of Examples 1 to 8 and Comparative Examples 1 to 6 fired in the above <6>, sponge cake after storage at 20 ° C. for 1 day after firing. The height of the center of the circle was measured, and the volume was evaluated according to the following criteria.

Sponge cake was produced with margarine (reference example) without a taste agent, and the height of the center of the sponge cake circle was measured. The height ratio of the center part of the sponge cake circle when the sponge cake was produced was determined.
{(Height of the center part of the sponge cake of Examples 1 to 8 and Comparative Examples 1 to 6) / (Height of the center part of the sponge cake of Reference Example 1)}
◎: 0.95 or more ○: 0.90 or more and less than 0.95 Δ: 0.80 or more and less than 0.90 ×: Less than 0.80

<8> Taste of baked products (cookies)
Using the margarine of Examples 1 to 8 and Comparative Examples 1 to 6 stored at 10 ° C. for 60 days, cookies were prepared with the following composition.
(1) Combined cookie flour 100 parts by weight Margarine 35 parts by weight Powdered sugar 50 parts by weight Nonfat dry milk 2 parts by weight Salt 1.5 parts by weight Whole egg 20 parts by weight Baking powder 1.5 parts by weight Corn starch 10 parts by weight

(2) Manufacturing method Margarine, powdered sugar, skim milk powder, and salt were thoroughly mixed with a beater in a mixer, and then the whole egg was mixed in three portions. . After putting the cookie dough in the refrigerator and taking the retard, the dough was collected, rolled to 5 mm, extracted with a 55 × 55 mm mold, and baked in an oven at 180 ° C. for 11 minutes to obtain a cookie.

After baking, it was eaten after storage at 20 ° C. for 2 days and evaluated according to the following criteria.
(Double-circle): Butter-like good flavor of a taste agent is felt.
○: Butter-like flavor of taste agent is felt.
Δ: The butter-like flavor of the flavoring agent is difficult to feel or has a different taste.
X: The taste is extremely low or the taste is very strong.

<9> Taste of the baked product (bread)
Using the margarine of Examples 1 to 8 and Comparative Examples 1 to 6 stored at 10 ° C. for 60 days, bread was prepared with the following composition.
(1) Bread compounding middle seed compound Powerful powder 70 parts by weight Yeast 2.5 parts by weight Yeast food 0.1 part by weight Water 40 parts by weight Main pottery Powerful powder 30 parts by weight Upper white sugar 6 parts by weight Salt 1.8 parts by weight Nonfat dry milk 2 parts by weight Margarine 5 parts by weight Water 25 parts by weight

(2) Production method Water in which yeast was dispersed, yeast food, and strong powder were put into a mixer ball, and mixing was performed using a hook at a low speed of 4 minutes and a medium / low speed of 1 minute. The raising temperature was 24 ° C. Thereafter, fermentation was performed for 4 hours under the conditions of 27 ° C. and humidity of 75%. The end point temperature of the fermentation was 29 ° C. After the fermentation, a medium seed dough was obtained. Then, after mixing the materials other than the margarine produced above and the medium seed dough at a low speed of 3 minutes and a medium high speed of 3 minutes, the margarine produced above is added, and further mixed at a low speed of 3 minutes and a medium low speed of 4 minutes. Bread dough was obtained. The soaking temperature was 28 ° C.

  Then, after taking the floor time at room temperature for 20 minutes, the bread dough was molded through a molder, put into a baking mold for 3 kg, fermented at 38 ° C. and 80% humidity for 45 minutes, then at 200 ° C. Baked for 40 minutes.

After baking, it was eaten after storage at 20 ° C. for 2 days and evaluated according to the following criteria.
(Double-circle): Butter-like good flavor of a taste agent is felt.
○: Butter-like flavor of taste agent is felt.
Δ: The butter-like flavor of the flavoring agent is difficult to feel or has a different taste.
X: The taste is very low or the taste is very strong.

<10> Results As shown in Table 1, in the emulsified oil / fat compositions of Examples 1 to 8, (A) SUS type triglyceride contained in the oil and fat is 9 to 25% by mass, and SUS type triglyceride and SSU. Type triglyceride mass ratio (SUS / SSU) is 0.4 to 2.0, (B) the flavoring agent is a hydrolyzate of fats and oils (enzymatic degradation product of milk fat), and has an acid value of 5 to 60, and (C) an inorganic salt (sodium chloride or potassium chloride) or an organic salt (sodium citrate) is blended.

  In the emulsified oil / fat compositions of Examples 1 to 8, it was confirmed that the margarine taste (butter-like flavor) persisted after 60 days. Moreover, the taste and volume of the sponge cake using the emulsified oil composition of Examples 1 to 8 were also good, and the taste of the cookie using the emulsified oil composition of Examples 1 to 8 was also good.

  On the other hand, as shown in Table 2, the emulsified oil / fat compositions of Comparative Examples 1 and 2 to which no organic salt and / or inorganic salt was added had a high margarine acid value after 60 days, and the margarine taste (butter It was confirmed that the flavor of the like was deteriorated. Moreover, the taste of sponge cake using the emulsified oil / fat composition of Comparative Examples 1 and 2 and the taste of the volume and bread were also inferior compared with Examples 1-8. Furthermore, the taste of the cookie using the emulsified oil / fat composition of Comparative Examples 1 and 2 was also inferior compared with Examples 1-8.

  The SUS type triglyceride contained in the oil and fat is less than 9% by mass (5.8% by mass), and the mass ratio of SUS type triglyceride to SSU type triglyceride (SUS / SSU) is less than 0.4 (0.25) In the emulsified oil / fat composition of Comparative Example 3, the taste of margarine was hardly expressed and it was difficult to feel the taste of margarine after 60 days. Moreover, the taste of sponge cake using the emulsified oil / fat composition of Comparative Example 3 and the taste of cookies and bread were also inferior to Examples 1-8.

  Comparison of SUS type triglyceride contained in oil and fat is larger than 25% by mass (28.7% by mass) and mass ratio of SUS type triglyceride to SSU type triglyceride (SUS / SSU) is larger than 2.0 (2.49) The emulsified oil / fat composition of Example 4 hardly exhibited the taste of margarine, and it was difficult to feel the taste of margarine after 60 days. Moreover, the taste of sponge cake using the emulsified oil / fat composition of Comparative Example 4 and the taste of cookies and bread were also inferior to Examples 1-8.

  The emulsified oil / fat composition of Comparative Example 5 having a low acid value of the taste agent had a low margarine taste and did not feel a butter-like flavor. Moreover, the taste of the sponge cake using the emulsified oil / fat composition of Comparative Example 5 and the taste of cookies and bread were also inferior compared to Examples 1-8.

  Furthermore, the emulsified oil / fat composition of Comparative Example 6 having a high acid value of the taste agent felt bitter and did not feel a butter-like flavor. Moreover, the taste of sponge cake using the emulsified oil / fat composition of Comparative Example 6 and the taste of cookies and bread were also inferior to Examples 1-8.

  As described above, the emulsified oil / fat compositions of Examples 1 to 8 stably maintain the butter-like fragrance and flavor over a long period of time by satisfying all the above conditions (A), (B), and (C). In addition, it was confirmed that a good volume can be obtained in a baked product such as a sponge cake having foamability.

Claims (6)

An emulsified oil / fat composition containing at least an oil / fat, water, a flavoring agent, an organic salt and / or an inorganic salt,
The fats and oils contain SUS type triglyceride and SSU type triglyceride, the SUS type triglyceride is 9 to 25% by mass, and the mass ratio (SUS / SSU) of the SUS type triglyceride and the SSU type triglyceride is 0.00. 4 to 2.0,
The emulsified oil / fat composition, wherein the flavoring agent is a hydrolyzate of oil / fat and has an acid value of 5-60.   The emulsified oil / fat composition according to claim 1, wherein the salt concentration of the organic salt and / or inorganic salt is 0.5 to 20% by mass.   The emulsified oil / fat composition according to claim 1 or 2, wherein the hydrolyzate of fats and oils constituting the flavoring agent is a hydrolyzate of milk fat by an enzyme.   The foodstuff obtained by baking the dough containing the emulsified oil-fat composition in any one of Claim 1 to 3. A method for producing an emulsified oil / fat composition comprising a step of mixing at least an oil / fat, water, a flavoring agent, an organic salt and / or an inorganic salt,
The fats and oils contain SUS type triglyceride and SSU type triglyceride, the SUS type triglyceride is 9 to 25% by mass, and the mass ratio (SUS / SSU) of the SUS type triglyceride and the SSU type triglyceride is 0.00. 4 to 2.0,
The said flavoring agent is a hydrolyzate of fats and oils, and an acid value is 5-60, The manufacturing method of the emulsified fat composition characterized by the above-mentioned.   The method for producing an emulsified oil / fat composition according to claim 5, wherein the hydrolyzate of fats and oils constituting the flavoring agent is a hydrolyzate of milk fat by an enzyme.