JP6993785B2 - Water-in-water emulsified oil / fat composition in plastic oil - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention uses a plastic oil-in-water emulsified oil / fat composition having a long-lasting umami and a strong butter flavor, and the plastic oil-in-water emulsified oil / fat composition, and has a long-lasting umami and richness. Concerning bakery products with a strong buttery flavor.

Butter has a high shelf life, a long-lasting umami and a rich butter flavor, and bakery products using butter also have a long-lasting umami and a rich butter flavor. Widely used in the bakery industry.
However, although butter melts well in the mouth due to its oil and fat characteristics, it is hard at low temperatures and has a slightly low melting point, so it is easy to use in terms of physical properties, such as being extremely softened in summer and the like, separating or dissolving oil. It wasn't. Therefore, a plastic oil-in-water emulsified oil / fat obtained by emulsifying an oil phase using various animal and vegetable oils other than milk fat and an aqueous phase in which powdered milk such as defatted milk powder is dissolved into a water-in-oil type and cooling and plasticizing the oil phase. The composition is used in the production of various foods and drinks including confectionery and bread making. This water-in-water emulsified oil / fat composition in plastic oil has good workability and can give a certain amount of butter flavor to various foods and drinks including bakery products, and is therefore widely used in place of butter.

However, since various animal and vegetable fats and oils used in the oil phase naturally do not have a milky flavor, the plastic oil-in-water emulsified fat and oil composition has a problem that the butter flavor is insufficient. Therefore, milk fat and butter may be blended for the purpose of obtaining a good butter flavor, but basically, the blending amount of milk fat in the oil phase is limited to about 30% by mass at the maximum in terms of physical characteristics and cost. Only the butter flavor equivalent to that proportion can be felt. In many cases, the amount of milk fat is reduced to 10% by mass or less due to the recent tight demand for butter, and even with such a small amount of milk fat, it has a strong butter flavor equivalent to that of butter. A water-in-water emulsified oil / fat composition for plastic oil is required.

In addition, as milk powder used for the aqueous phase, conventionally, whole milk powder obtained by powdering milk or skim milk powder obtained by powdering skim milk has been the mainstream. The reason is that whole milk powder and skim milk powder are milk or milk powder obtained by powdering the aqueous phase component of milk as it is, so that it is possible to impart a rich butter flavor similar to butter in terms of flavor.

However, in recent years, there have been an increasing number of situations where powdered dairy products in which milk protein is further concentrated are used for the purpose of seeking a richer flavor and cost reduction. Specifically, whey powder obtained by powdering whey, and milk proteins such as whey protein concentrate (WPC), whey protein isolate (WPI), total milk protein (TMP), casein sodium, and casein potassium. ..

However, since these powdered dairy products are concentrated to an unfavorable flavor component in the milk, there is a problem that the umami of butter is not felt and the astringent taste is strongly felt.
Therefore, various studies have been conducted on methods for imparting a long-lasting umami and rich butter flavor similar to butter even when the content of milk protein, butter and milk fat is low in the water-in-water emulsified oil / fat composition of plastic oil. Has been proposed.

First, fragrances are generally used. However, although this method enhances the butter flavor, there is a problem that the butter-flavored plastic oil-in-water emulsified oil / fat composition having an excellent richness cannot be obtained because the taste is not thick.
Therefore, a method of using a small amount of dairy product and a milk flavor enhancer in combination (see, for example, Patent Documents 1 to 6), a method of using an amino acid composition instead of butter (for example, see Patent Document 7), and the like have been proposed. ..

However, the method of using the milk flavor enhancer in Patent Documents 1 to 6 in combination does not actually impart the milk flavor itself, but simply imparts a rich flavor to enhance the milk flavor. be. Therefore, there is a problem that the butter flavor, especially the umami of butter, cannot be felt in spite of the strength of the rich taste. Further, there is also a problem that the flavors of components other than the butter flavor are similarly enhanced, and the butter flavor does not seem to be noticeably enhanced. Further, these materials have a strong flavor of the material itself in order to impart a rich taste, and there is also a problem that those flavors are felt when the addition amount is increased.

Further, the method using the amino acid composition described in Patent Document 7 has a problem that if the amount of amino acid added is increased in order to enhance the butter flavor, an astringent taste may be produced.
In addition, whey minerals having a specific composition have been proposed as ingredients that can enhance or impart milk flavor with a very small amount of addition (see, for example, Patent Documents 8 and 9), but these methods have a rich butter flavor. There was a problem that the taste was a little lacking. Therefore, a method of using whey mineral and a dairy product containing no casein in combination (see Patent Document 10) and a method of using whey mineral and a lactic acid fermentation flavor material in combination (Patent Document 11) have been proposed. However, these methods tend to lack the umami of butter, and in particular, when the content of dairy products is reduced, there is a problem that an astringent taste other than the butter flavor can be felt.

JP-A-2007-202492 Japanese Unexamined Patent Publication No. 2010-057434 Japanese Unexamined Patent Publication No. 07-236451 Japanese Unexamined Patent Publication No. 2000-135055 Japanese Unexamined Patent Publication No. 2008-259447 Japanese Unexamined Patent Publication No. 2000-004822 Re-Table 2009-101972 Gazette Japanese Unexamined Patent Publication No. 2014-050336 Japanese Unexamined Patent Publication No. 2014-050337 JP-A-2015-188357 Japanese Unexamined Patent Publication No. 2015-144591

Therefore, an object of the present invention is a plastic oil-in-water emulsified oil / fat composition having a long-lasting umami and a rich buttery flavor even when the content of milk protein, butter or milk fat is low. It is an object of the present invention to provide a bakery product having a long-lasting umami and a rich buttery flavor using the water-in-water emulsified oil / fat composition of a plastic oil.

As a result of various studies to solve the above problems, the present inventors have obtained a long-lasting umami and richness by using a whey mineral known as a milk flavoring material in combination with a milk fat decomposition product and / or a yeast extract. It was found that a certain strong butter flavor was obtained and the above-mentioned problems could be solved.

The present invention has been completed based on the above findings, and has a plasticity containing 0.001 to 5% by mass (composition standard) of whey mineral as a solid content, and a milk fat decomposition product and / or yeast extract. It provides a water-in-oil emulsified oil / fat composition.
The present invention also provides a bakery product containing the plastic oil-in-water emulsified oil / fat composition.

The water-in-water emulsified oil / fat composition of the present invention has a long-lasting umami and a strong buttery flavor even when the content of milk protein, butter or milk fat is low.
In addition, the bakery product of the present invention has a long-lasting umami and a rich buttery flavor even when the content of milk protein, butter and milk fat is low.

Hereinafter, the water-in-plastic emulsified oil / fat composition of the present invention will be described in detail based on a preferred embodiment.
First, the whey mineral used in the present invention will be described in detail.
Whey minerals are milk or whey (whey) from which proteins and lactose have been removed as much as possible, and have the characteristic of containing milk ash in a high concentration. Therefore, the mineral composition is close to the mineral composition in milk or whey, which is a raw material.
As the whey mineral used in the present invention, the calcium content in the solid content is less than 2% by mass, particularly 1 mass, in that a water-in-water emulsified oil / fat composition in a plastic oil having a better milk flavor and melting in the mouth can be obtained. It is preferable to use less than% whey mineral. The lower the calcium content, the more preferable. The calcium content in milky minerals can be measured by high frequency inductively coupled plasma atomic emission spectroscopic analysis (ICP), ion chromatograph (IC), atomic absorption spectrophotometer (AAS), but high frequency inductively coupled plasma atomic emission spectroscopic analysis. It is preferable to measure by method (ICP).

The whey mineral produced from milk by a usual production method has a calcium content of 5% by mass or more in the solid content. As a method for obtaining whey minerals having a calcium content of less than 2% by mass, whey minerals are obtained by removing lactose and protein from milk or whey by membrane separation and / or ion exchange, and further cooling. , A method using acidic whey using milk with reduced calcium in advance, or a method of inserting a step of removing whey minerals when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost in industrial implementation, it is preferable to adopt a method of inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The decalcification method used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature control can be adopted.

The content of the whey mineral in the water-in-water emulsified oil / fat composition of the present invention is 0.001 to 5% by mass, preferably 0.03 to 5% by mass, more preferably 0.03 to 5% by mass as a solid content based on the composition. It is 0.05 to 2% by mass, more preferably 0.1 to 1%. If the content of the whey mineral is less than 0.001% by mass, the effect of the present invention, particularly the rich taste may be weakened, and the sustainability of the taste is hard to be seen, and 5% by mass. If it exceeds, there is a risk of feeling unpleasant tastes such as bitterness, saltiness and astringent taste.

Subsequently, the milk fat decomposition product used in the present invention will be described.
The milk fat decomposition product in the present invention is obtained by allowing an alkali or a lipolytic enzyme to act on milk fat or a dairy product containing milk fat, for example, butter, cream, etc., to partially decompose the fat and oil. Emulsion decomposition products contain flavor components derived from fats and oils such as fatty acids, glycerin, monoglycerides, diglycerides, and triglycerides, and organic acids, hydrocarbons, alcohols, aldehydes, esters, and esters that are secondarily produced during the process. It is a mixture with flavor components such as sulfur compounds, ketones, fatty acids, fatty acid esters, aromatic compounds and lactones. In the present invention, a commercially available milk fat decomposition product may be used, or a milk fat decomposition product produced by a known method using the above-mentioned dairy product as a raw material may be used. Commercially available milk fat decomposition products include, for example, Delichan Butter Taste HB-2, Milk Booster (above, Taiyo Fragrance Co., Ltd.), Milk Fine, Butter Fine, Cream Fine (above, Morinaga Milk Industry Co., Ltd.) Butter B900 (above). Tatsua Japan Co., Ltd.).

The content of the emulsion decomposition product in the water-in-water emulsified oil / fat composition of the present invention is preferably 0.005% by mass or more and 5% by mass or less, more preferably 0.01% by mass or more 2 based on the composition. It is mass% or less, more preferably 0.05 mass% or more and 1 mass% or less. By setting the content within the above range, it is possible to impart a rich buttery flavor to the water-in-water emulsified oil / fat composition in plastic oil.

Subsequently, the yeast extract used in the present invention will be described.
The yeast extract is an extract extracted by subjecting a yeast culture to autolysis, enzymes, hot water, physical crushing, acid decomposition, alkaline decomposition, freeze-thaw method, or the like. The type of yeast used for producing the yeast extract is not particularly limited, and baker's yeast, beer yeast, wine yeast, tollula yeast, dairy yeast and the like can be used without particular limitation, but dairy yeast is preferable. In the present invention, yeast belonging to the genus Saccharomyces is preferably used because a high effect can be obtained by adding a small amount and a stable effect can be obtained. In the present invention, a commercially available yeast extract may be used, or a yeast extract produced by a known method using the above yeast as a raw material may be used. Examples of commercially available yeast extracts include Himax GL (Fuji Food Industry Co., Ltd.), Lactobase LYM-P, and Lactobase LYS-P (Dainippon Meiji Sugar Co., Ltd.).

The yeast extract may be in any form such as liquid, paste, or solid (powder, granule, tablet). When the yeast extract is in the form of a liquid or a paste, the solid content thereof is preferably 20 to 80% by mass, more preferably 40 to 70% by mass.

The content of the yeast extract in the water-in-water emulsified oil / fat composition of the present invention is preferably 0.005% by mass or more and 5% by mass or less, more preferably 0.01% by mass or more and 2% by mass based on the composition. % Or less, more preferably 0.05% by mass or more and 1% by mass or less. By setting the content within the above range, it is possible to impart a rich butter flavor to the plastic oil-in-water emulsified oil / fat composition, and in addition, the flavor is suppressed to be noticeable, resulting in a long-lasting natural butter flavor. be able to.

In the present invention, by using the milk fat decomposition product and the yeast extract in combination, a long-lasting umami and rich butter flavor can be felt more clearly, and a long-lasting natural butter flavor can be obtained. It is preferable in terms of points.

When the milk fat decomposition product and the yeast extract are used in combination in the present invention, the preferable total content thereof is preferably 0.01% by mass or more and 5% by mass or less, more preferably 0.02% by mass or more and 2% by mass or less based on the composition. More preferably, it is 0.1% by mass or more and 1% by mass or less. The preferred content ratio is a mass ratio (former: latter), preferably 10:90 to 90:10, more preferably 10:90 to 80:20, and even more preferably 10:90 to 67:34.

When the water-in-water emulsified oil / fat composition of the present invention further contains bittern, it is preferable in that it can improve the sustainability of the umami and rich butter flavor.
Nigari is a by-product of collecting sodium chloride from seawater, and its composition varies depending on conditions such as salt production method, concentration and concentration temperature, but the main component is magnesium chloride.
The bittern used in the present invention has a magnesium content of 5% by mass or more, particularly 10% by mass or more, in that a water-in-water emulsified oil / fat composition in a plastic oil having a better butter flavor and melting in the mouth can be obtained. Concentrated bittern is preferred. The upper limit of the magnesium content is not particularly limited, but is preferably 30% by mass or less, preferably 20% by mass or less.

The content of the bitter juice in the water-in-water emulsified oil / fat composition of the present invention is preferably 0.015 to 0.6% by mass, more preferably 0.025 to 0.4% by mass as a solid content based on the composition. %, More preferably 0.035 to 0.25%. If the content of the bittern is less than 0.015% by mass, the effect of improving the sustainability of umami tends to be weakened, and if it exceeds 0.6% by mass, bitterness may be felt.

When the water-in-water emulsified oil / fat composition of the present invention further contains a lactic acid fermentation flavor material, it is preferable in that a more excellent umami and rich butter 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, and as the substrate, a milk raw material can be used in that a good milk flavor can be obtained. preferable. The milk raw materials include milk and dairy products such as milk, concentrated milk, condensed milk, whey, cream, butter, butter cream, cream cheese, natural cheese and process cheese, as well as defatted milk powder, whole powder milk and powdered milk such as whey powder. And dairy products containing lactose such as defatted milk can also be used.
In the present invention, as the lactic acid fermentation flavor material, commercially available foods and drinks and flavor materials using lactic acid fermentation, such as cream cheese, natural cheese, processed cheese, yogurt, fermented milk drinks, fermented seeds for bread making, etc. are used. You can also do it.
Further, in the present invention, as the lactic acid fermentation flavor material, two or more kinds of lactic acid fermentation flavor materials having different substrates and fermentation conditions can also be used.

The content of the lactic acid fermentation flavor material in the water-in-water emulsified oil / fat composition of the present invention is preferably 0.01 to 20% by mass, more preferably 0.1 to 10% by mass, still more preferably, based on the composition. Is 2 to 6% by mass. If it is less than 0.01% by mass, the effect of use is not seen, and if it is more than 20% by mass, the acidity becomes strong and the balance of flavor is greatly disturbed.

Hereinafter, a preferred embodiment of the method for producing the lactic acid fermentation flavor material when a dairy raw material is used as a substrate that can be assimilated by lactic acid bacteria will be described in detail.
In order to obtain the above-mentioned lactic acid fermentation flavor material, first, a mixed liquid containing a substrate capable of assimilating lactic acid bacteria, preferably a milk raw material, is prepared.
Specifically, milk or dairy products containing a large amount of water such as milk, concentrated milk, whey, cream, butter, cream cheese, natural cheese, process cheese, or water, defatted milk powder, whole milk powder, whey powder, etc. Milk raw materials such as milk powder, milk protein, lactose, and butter are added to adjust the water content to preferably 20 to 95% by mass, more preferably 70 to 90% by mass, and contain the milk raw materials. Use as a mixed solution. Further, the mixed liquid containing the dairy raw material can be an oil-in-water emulsion to which edible fats and oils are added, but in order to obtain a lactic acid fermented flavor material having a good flavor balance, in the present invention, the fats and oils of the mixed liquid are obtained. The content is preferably 10% by mass or less, more preferably 5% by mass or less.

In the mixed liquid, the content of the above-mentioned milk raw material is preferably 2 to 50% by mass as the non-fat milk solid content, and 5 to 20% by mass, in that a lactic acid fermented flavor material having an enhanced flavor can be stably produced. % Is more preferable.
Further, the mixed liquid preferably contains 0.01 to 0.2% by mass, more preferably 0.02 to 0.1% by mass of free fatty acid in that a lactic acid fermented flavor material having an enhanced flavor can be obtained. Is desirable. If it is less than 0.01% by mass, it is difficult to obtain the effect of enhancing the flavor by containing free fatty acid, and if it exceeds 0.2% by mass, the fatty acid odor may remain in the lactic acid fermented flavor material. In order to keep the free fatty acid content in the mixed solution within the above range, a method of using a dairy raw material having a high free fatty acid content, a method of separately adding a free fatty acid or a raw material having a high free fatty acid content, and further containing fats and oils. Examples thereof include a method of decomposing the mixed solution with a lipid-degrading enzyme such as lipase. In the present invention, since a lactic acid fermented flavor material having a good flavor can be stably produced, a dairy raw material having a high free fatty acid content such as butter decomposition product, butter oil decomposition product, cream decomposition product, and cheese decomposition product is used. The method of lactic acid is preferable, and a butter decomposition product is particularly preferably used.

Next, if necessary, the mixed liquid containing this milk raw material is heated. The heating temperature is preferably 35 to 75 ° C. Furthermore, homogenization is performed as necessary. Examples of the homogenizing machine for homogenizing include a kettle type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a Stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill, and 1 is preferable. Homogenization is performed at a homogenization pressure of ~ 200 MPa.
After homogenization, heat sterilization is performed if necessary. As the heat sterilization method, there are direct heating methods such as injection type, infusion type, microwave and Joule heating type, and indirect heating methods such as batch type, plate type, tubular type and scraping type. UHT, HTST, LTLT and the like can be heat-treated at 50 to 160 ° C, preferably 55 to 100 ° C.
Lactic acid bacteria are added to the mixed liquid containing the milk raw material prepared in this manner to perform lactic acid fermentation.

The lactic acid bacterium used in the present invention is not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lacttis var. Diacetylactis, Lactobacillus casei subsp. delbrueckii subsp. delbrueckii, 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 can be mentioned, and these can be used alone or in combination of two or more.
In addition, these lactic acid bacteria can also be used in the form of fermented milk containing lactic acid bacteria. Further, for the purpose of improving the flavor of the lactic acid fermented flavor material, it is also possible to use a starter containing yeast such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, Saccharomyces florentinus.
In the present invention, one or more of Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus helveticus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Cremoris can be obtained in that a lactic acid fermented flavor material having a better flavor can be obtained. It is preferable to use, and more preferably, two kinds of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris are used in combination, or two kinds of Lactobacillus helveticus and Leuconostoc mesenteroides are used in combination.
The amount of lactic acid bacteria added is preferably 0.001 to 0.2 parts by mass in terms of dry mass with respect to 100 parts by mass of the mixed solution from the viewpoint of efficiently obtaining a lactic acid fermentation flavor material having a pH described later. It is more preferably 004 to 0.05 parts by mass.

As for the conditions for lactic acid fermentation, a fermentation temperature suitable for each lactic acid bacterium used (for example, 20 to 40 ° C.) may be appropriately selected.
The lactic acid fermentation time can be appropriately selected depending on the substrate concentration, the amount of lactic acid bacteria added, and the like, but the pH value after lactic acid fermentation is preferably 4 to 6, more preferably 4.0 to 5.5, and even more preferably. Is 4.2 to 5.2, most preferably 4.3 to 4.8.
During the above-mentioned lactic acid fermentation, it can be left in a stationary state, but it is preferably stirred. Preferred stirring conditions are 5 to 50 revolutions per minute, more preferably 10 to 30 revolutions.
The solid content of the lactic acid fermented flavor material thus obtained is preferably 5 to 20% by mass, more preferably 10 to 15% by mass.

Next, the fat and oil used in the water-in-plastic emulsified fat and oil composition of the present invention will be described.
As the fats and oils used in the water-in-water emulsified fats and oils composition of the present invention, fats and oils used in the art can be used without particular limitation. Among them, in the present invention, the animal fat content in the oil content is preferably 50% by mass or more, more preferably 55% by mass or more, still more preferably 60% by mass or more. The upper limit of the content of animal fats and oils in the oil is not particularly limited, but is preferably 100% by mass or less.
Animal fats and oils are a general term for fats and oils obtained from animals. Animal fats and oils include marine animal fats and oils such as fish oil, cod liver oil, and whale oil, and animal fats such as sardine oil, beef leg oil, bone oil, beef tallow, pork fat, horse fat, chicken oil, egg oil, bone fat, and milk fat. Can be mentioned. In the present invention, as the animal fats and oils, the above-mentioned various animal fats and oils and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be used.
In the present invention, among the above animal fats and oils, one selected from beef tallow, lard, milk fat and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification thereof. It is preferable to use seeds or two or more kinds of fats and oils, more preferably beef tallow and / or lard, and particularly preferably beef tallow and lard. When beef tallow and lard are used in combination, the mass ratio of beef tallow: lard is preferably 10:90 to 90:10, more preferably 30:70 to 50:50.

In the present invention, processed fats and oils obtained by combining the above animal fats and oils and vegetable fats and oils described later can be used, but in that case, the mass derived from the animal fats and oils is included as the content of the animal fats and oils. ..
If animal fats and oils are contained in the above whey minerals, milk fat decomposition products, yeast extract, bitter juice, lactic acid fermentation flavored materials and the following other raw materials, the pure content of the animal fats and oils is included in the content of the animal fats and oils. It shall be.

In the water-in-water emulsified oil / fat composition of the present invention, a good sweet and rich milk flavor can be obtained even if it does not contain a large amount of milk fat, but the milk fat in the oil content is 3 to 10% by mass. It is preferable to contain 3 to 7% by mass because the aroma and richness can be improved.
As the milk fat, a food material containing a large amount of milk fat such as butter and cream can be used. In that case, the content of the milk fat is calculated by using the actual content of the milk fat. Further, the content of the milk fat does not include the milk fat used for producing the milk fat decomposition product.

The oils and fats other than the above animal oils and fats that can be used in the oil phase of the water-in-water emulsified oil and fat composition of the present invention are not particularly limited, and are, for example, palm oil, palm kernel oil, and coconut oil. , Corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, hyoleic sunflower oil, safflower oil, hyoleic safflower oil, cacao butter, shea butter, mango kernel oil, salfat, iripe Examples thereof include various vegetable oils and fats such as fats, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation and ester exchange. In the present invention, these fats and oils can be used alone or in combination of two or more.

The content of the fat and oil in the water-in-water emulsified fat and oil composition of the present invention is not particularly limited, but is preferably 40 to 98% by mass, more preferably 60 to 98% by mass, and further preferably 60 to 90. It is mass%. The fat and oil content includes whey minerals, milk fat decomposition products, yeast extract, bittern, lactic acid fermented flavored materials, and fats and oils contained in the following other raw materials.

The content of water in the water-in-water emulsified oil / fat composition of the present invention is not particularly limited, but is preferably 1 to 60% by mass, more preferably 1 to 40% by mass, and even more preferably 10. ~ 40% by mass. The content of the water includes water contained in the whey mineral, milk fat decomposition product, yeast extract, bitter juice, lactic acid fermentation flavor material, and the following other raw materials.

Further, in the plastic oil-in-water emulsified oil / fat composition of the present invention, in addition to the above-mentioned milky minerals, milk fat decomposition products, yeast extracts, bitter juice, lactic acid fermented flavor materials, animal fats and oils and other fats and oils, and water, usually margarine, etc. Other raw materials known to be used in a water-in-plastic emulsified oil / fat composition such as shortening can be arbitrarily used as long as the object of the present invention is not impaired.

Examples of the above other raw materials include starch, emulsifiers, thickening stabilizers, milk and dairy products other than milky minerals, proteins, sugars / sweeteners, eggs, salting agents such as salt and potassium chloride, acetic acid, and lactic acid. , Acidulants such as gluconic acid, coloring agents such as β-carotene, caramel, red koji pigment, antioxidants such as tocopherol and tea extract, flavoring agents, seasonings, pH adjusters such as anhydrous sodium carbonate, food preservation Examples include various food materials and food additives such as foods, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, grains, beans, vegetables, meats, and seafood.

Examples of the starch include starches derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice and the like, and if necessary, chemical and physical starches such as esterification, phosphoric acid cross-linking, pregelatinization and heat treatment. The treated one can be used, and one kind or two or more kinds selected from these can be used.

Examples of the above emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartrate acid fatty acid ester, glycerin enoic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, and sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl lactate calcium, stearoyl lactate sodium and polyoxyethylene sorbitan monoglycerides, such as soybean lecithin, Examples thereof include natural emulsifiers such as egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globules. In the present invention, one or more selected from these can be used, if necessary.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, pectin, xanthan gum, purulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. Etc., and one or more selected from these can be used.

Milk and dairy products other than the above milk and milk products include milk, defatted milk, cheese, concentrated whey, concentrated milk, defatted concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, and defatted milk. Examples thereof include powdered milk, cream powder, whey powder, butter milk powder, sweetened powdered milk, prepared powdered milk, condensed milk and the like, and one or more selected from these can be used.

The protein is not particularly limited, but is, for example, whey protein such as α-lactoalbumin, β-lactoglobulin, serum albumin, casein, other milk protein, low density lipoprotein, high density lipoprotein, phosbitin, ribetin, phosphorus. Examples thereof include sugar proteins, egg proteins such as ovoalbumin, conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and gluterin, and other proteins such as animal and vegetable proteins. These proteins can be added as one or more kinds of proteins depending on the purpose, or in the form of a food material containing one or more kinds of proteins as a main component. In the present invention, it is preferable to use a milk protein among the above proteins in terms of obtaining a water-in-water emulsified oil / fat composition in a plastic oil having a good milk flavor, and the preferable content thereof is milk other than the whey mineral. The total protein content of the dairy product is 0.1 to 4% by mass, preferably 0.2 to 4% by mass, and more preferably 0.2 to 2% by mass.

Examples of the sugar / sweetener include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, malt sugar, lactose, enzyme saccharified sucrose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound sucrose, oligosaccharide, and reduced sugar. Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, martitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey One or more selected from them can be used.

Next, a preferable method for producing the water-in-water emulsified oil / fat composition of the present invention will be described.
The water-in-water emulsified oil / fat composition of the present invention emulsifies and plasticizes, for example, an aqueous phase containing milky minerals in an amount of 0.001 to 10% by mass as a solid content based on the composition, and an oil phase. It can be obtained by incorporating an emulsion decomposition product and / or a yeast extract in the oil phase and / or the aqueous phase at the time of conversion. At this time, the milk fat decomposition product is preferably contained in the oil phase, and the yeast extract is preferably contained in the aqueous phase. Whey minerals, butterfat decomposition products, and yeast extracts may be added and mixed after being plasticized and before being solidified.

Specifically, first, other raw materials, preferably butterfat decomposition products, are added to edible oils and fats and mixed while heating at 50 ° C. or higher to prepare an oil phase. At this time, the oil phase is prepared so that the animal fat content in the oil content is preferably 50% by mass or more, more preferably 55% by mass or more, and further preferably 60% by mass or more. At this time, the blending amount of the butterfat decomposition product and the like is as described above.

Next, whey minerals, preferably yeast extract, and if necessary, other raw materials, preferably bittern, and lactic acid fermentation flavoring materials are added and mixed with water to prepare an aqueous phase. At this time, the blending amounts of the yeast extract, whey mineral, bittern, lactic acid fermented flavor material and the like are as described above.
Subsequently, an aqueous phase is added to the obtained oil phase and mixed emulsified to obtain a preliminary emulsion. The mixing ratio of the oil phase and the aqueous phase (the former: the latter) is preferably 50:50 to 98: 2, and more preferably 70:30 to 95: 5 in terms of mass ratio. The mixed emulsification can be carried out by a method and conditions known in the art.

Next, it is desirable to sterilize this pre-emulsion. The sterilization method can be performed by a batch type in a tank, or can be performed by a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

Next, the preliminary emulsion is cooled and plasticized. The cooling conditions are preferably −0.5 ° C./min or higher, and more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling.
Examples of the equipment used for cooling include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a compinator, and a perfector, a plate type heat exchanger, and the like, as well as an open type diacooler and a compactor. The combination of is also mentioned.
In addition, nitrogen, air, or the like may or may not be aerated in any of the production steps when producing the water-in-plastic emulsified oil / fat composition of the present invention.

The water-in-water emulsified oil / fat composition of the present invention can be in the shape of a sheet, a block, a columnar shape, a rectangular parallelepiped or the like.

The water-in-water emulsified oil / fat composition of the present invention can be used for various foods, for example, bakeries such as bread, sweet buns, denish pastries, pies, shoes, donuts, cakes, cookies, hard biscuits, waffles, and scones. It can be used in products for kneading, roll-in, sand filling, spray coating, frying, etc. Among them, the plastic oil-in-water emulsified fat composition of the present invention is a bakery. It is preferable to mix it for kneading and / or for roll-in when producing the dough.
In addition, the water-in-water emulsified oil / fat composition of the present invention can also be used for cooking / delicatessen such as for curry roux, for batter, for sauce, and for frying.

Next, the bakery product of the present invention will be described.
The bakery product of the present invention is a blend of the water-in-water emulsified oil / fat composition of the present invention as described above. Examples of the blending method include a method of blending for kneading and / or for roll-in at the time of producing bakery dough.

Examples of the bakery dough include cookie dough, pie dough, shoe dough, sabre dough, sponge cake dough, butter cake dough, cake donut dough and other confectionery dough, bread dough, French bread dough, variety red dough, and brioche dough. , Denish dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, buns dough and other bread dough, but the bakery dough of the present invention is good. Bread dough is preferable in that a butter flavor can be obtained.

The blending amount of the plastic oil-in-water emulsified oil / fat composition of the present invention in the above bakery dough varies depending on the type of the bakery dough, but in the case of kneading and using, in the case of the confectionery dough, the starches 100 contained in the confectionery dough. It is preferably 2 to 150 parts by mass, more preferably 5 to 100 parts by mass, and in the case of bread dough, preferably 2 to 30 parts by mass, more preferably 2 to 30 parts by mass with respect to 100 parts by mass of the starch contained in the bread dough. Is 4 to 21 parts by mass.
Further, in the case of using roll-in, in the case of confectionery dough, it is preferably 30 to 150 parts by mass, more preferably 50 to 100 parts by mass with respect to 100 parts by mass of starch contained in the confectionery dough, and in the case of bread dough. It is preferably 10 to 100 parts by mass, more preferably 30 to 70 parts by mass with respect to 100 parts by mass of the starch contained in the bread dough.

Examples of the starches include flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour and whole grain flour, other flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour and cashew. -Fruit flour such as nut flour, oak flour and pine nut flour, corn starch, tapioca starch, wheat flour, sweet potato flour, sago starch and rice flour and other starches, and these starches are subjected to enzyme treatment, pregelatinization treatment, decomposition treatment, ether. Examples thereof include chemical flour having one or more treatments selected from a chemical treatment, an esterification treatment, a cross-linking treatment and a grafting treatment.
In the present invention, it is desirable to use wheat flour in starches in an amount of preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass.

In order to obtain the bakery product of the present invention, the bakery dough is appropriately divided and molded, and if necessary, proofers, retards and rests are removed and then heat-treated.
In the above molding, it can be molded into any shape and can be molded. Molding can be done manually or fully automatically using a continuous line.
Examples of the heat treatment include baking, frying, steaming, and steaming, and one or more treatments selected from these can be performed, but baking is preferable.
Further, the obtained bakery product of the present invention can be refrigerated, frozen and stored, or can be heated in a microwave oven after the storage.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples and Comparative Examples.

<Manufacturing of whey mineral A>
The sweet whey obtained as a by-product in the production of cheese is separated by nanofiltration membrane, then concentrated by reverse osmosis filtration membrane separation until the solid content reaches 20% by mass, and then heat-treated at 80 ° C. for 20 minutes. The precipitate was separated by centrifugation and removed, and the precipitate was further concentrated by an evaporator to obtain whey mineral A having a solid content of 98% by mass by a spray-drying method. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Preparation of lactic acid fermentation flavor material A>
Skim milk powder (96% by mass of non-fat milk solids, 34% by mass of protein content) 4.5 parts by mass, whey powder (98% by mass of non-fat milk solids, 11% by mass of protein content) 3.5 parts by mass, total milk 1 part by mass of protein (95% by mass of non-fat milk solids, 91% by mass of protein content), unsalted butter (1.2% by mass of non-fat milk solids, 0.5% by mass of protein content, 83% by mass of milk fat) ) 4 parts by mass, butter decomposition product (Delichan Butter Taste HB-2, manufactured by Taiyo Kaori Co., Ltd.) 0.2 parts by mass, and 86.78 parts by mass of water are mixed and heated to 55 ° C. Charlotte manufactured by Chemicolloid. After homogenizing with a colloid mill at a clearance of 0.2 mm and a rotation speed of 3500 rpm, heat sterilizing at 80 ° C for 3 minutes with a plate-type heat exchanger, and then cooling to 30 ° C with a plate-type heat exchanger, the skim milk solid A mixed solution having a content of 9% by mass, a free fatty acid content of 0.035% by mass, and a milk fat content of 3.3% by mass was prepared. 0.01 parts by mass of each lactic acid bacterium starter of Lactobacillus helveticus and Leuconostoc mesenteroides was added to the mixed solution containing this dairy raw material, and fermented at 30 ° C. at 15 rpm for 12 hours with 13% by mass of solid content and oil content. A lactic acid fermented flavor material A having a content of 3.3% by mass, a milk fat content in oil content of 100% by mass, and a pH of 4.54 was obtained.

<Manufacturing of water-based emulsified oil and fat composition in plastic oil>
[Example 1]
Random ester exchange fats and oils of lard, beef fat, palm stea, and palm oil were mixed at a mass ratio of 35:25:15:55, and 75.8 parts by mass of the mixed fats and oils were heated to 60 ° C. Taste HB-2, manufactured by Taiyo Fragrance Co., Ltd.) 0.2 parts by mass, fermented butter (oil content 80% by mass) 6 parts by mass, and lecithin 0.5 parts by mass were added to prepare a dissolved and mixed oil phase. .. On the other hand, in 12.5 parts by mass of water, 0.2 parts by mass of yeast extract (lactobase LYM-P, manufactured by Dai-Nippon Meiji Sugar Co., Ltd.), 4 parts by mass of lactic acid fermented flavor material A, and commercially available concentrated bitter juice (solid content 30% by mass). %, Magnesium content in ash is 11% by mass) 0.25 parts by mass, 0.05 parts by mass of anhydrous sodium carbonate, and 0.5 parts by mass of milk boiled mineral A were added, and then heated to 60 ° C. to dissolve and mix. I prepared an aqueous phase. The oil phase and the aqueous phase were made into a water-in-oil emulsion, sterilized, and subjected to a quenching plasticization step (cooling rate −20 ° C./min) to produce the plastic oil-in-oil emulsified oil / fat composition 1 of the present invention. ..

[Example 2]
The plastic oil of the present invention was prepared by the same formulation and manufacturing method as in Example 1 except that the butter decomposition product used in Example 1 was changed from 0.2 parts by mass to 0.4 parts by mass and no yeast extract was added. A medium-water emulsified oil / fat composition 2 was produced.

[Example 3]
The butter decomposition product used in Example 1 was not added, and the yeast extract was changed from 0.2 parts by mass to 0.4 parts by mass by the same formulation and manufacturing method as in Example 1 in the plastic oil of the present invention. A water-type emulsified oil / fat composition 3 was produced.

[Example 4]
The present invention has the same formulation and manufacturing method as in Example 1 except that the lactic acid fermentation flavor material and anhydrous sodium carbonate used in Example 1 are not added and water is changed from 12.5 parts by mass to 16.55 parts by mass. A water-in-water emulsified oil / fat composition 4 in plastic oil was produced.

[Example 5]
The same formulation and manufacturing method as in Example 1 except that the lactic acid fermentation flavor material used in Example 1, concentrated bitter juice and anhydrous sodium carbonate were not added, and the water was changed from 12.5 parts by mass to 16.8 parts by mass. , The water-in-water emulsified oil / fat composition 5 of the present invention was produced.

[Example 6]
Same as Example 1 except that the fermented butter used in Example 1 was not added, 75.8 parts by mass of mixed oil and fat was changed to 80.6 parts by mass, and 12.5 parts by mass of water was changed to 13.7 parts by mass. The water-in-plastic emulsified oil / fat composition 6 of the present invention was produced by the above-mentioned compounding and manufacturing method.

[Example 7]
Random transesterified fats and oils of lard, beef tallow, palm stea, and palm oil used in Example 1 were mixed at a mass ratio of 35:25:15:55, and the mixed fats and oils were mixed with random transesterified fats and oils of palm oil and rapeseed liquid oil. The water-in-plastic emulsified oil / fat composition 7 of the present invention was produced by the same formulation and manufacturing method as in Example 1 except that the mixture was changed to a mixed oil / fat mixed at a mass ratio of 70:30.

[Example 8]
The same as in Example 1 except that the butter decomposition product used in Example 1 was changed from 0.2 parts by mass to 0.1 parts by mass and the yeast extract was changed from 0.2 parts by mass to 0.3 parts by mass. The plastic oil-in-water emulsified oil / fat composition 8 of the present invention was produced by compounding and manufacturing method.

[Example 9]
Using the same formulation and manufacturing method as in Example 1 except that 0.5 parts by mass of whey mineral A used in Example 1 was changed to 0.2 parts by mass and 12.5 parts by mass of water was changed to 12.8 parts by mass. The water-in-water emulsified oil / fat composition 9 of the present invention was produced.

[Example 10]
The same formulation and manufacturing method as in Example 1 except that 0.5 parts by mass of whey mineral A used in Example 1 was changed to 1.2 parts by mass and 12.5 parts by mass of water was changed to 11.8 parts by mass. The water-in-water emulsified oil / fat composition 10 of the present invention was produced.

[Comparative Example 1]
The butter decomposition product and yeast extract used in Example 1 were not added, and the same composition and manufacturing method as in Example 1 except that 12.5 parts by mass of water was adjusted to 12.7 parts by mass in the plastic oil of the present invention. A water-type emulsified oil / fat composition 11 was produced.

[Comparative Example 2]
The composition and manufacturing method of Example 1 were the same as those of Example 1 except that 0.5 part by mass of whey mineral A used in Example 5 was not added and 12.5 parts by mass of water was changed to 17.3 parts by mass. A water-in-water emulsified oil / fat composition 12 in plastic oil was produced.

The following flavor evaluation and bakery test were carried out on the above-mentioned plastic oil-in-water emulsified oil / fat compositions 1 to 12.
<Flavor evaluation of water-based emulsified oil and fat composition in plastic oil>
Twelve panelists sensory-evaluated the aroma, taste, persistence of taste, and miscellaneous taste when each of the plastic oil-in-water emulsified oil and fat compositions 1 to 12 was directly eaten according to the following evaluation criteria. The total score of the panelists was used as the evaluation score, and the results are shown in Table 1 as shown below.
51-60 points: ◎ ++, 41-50 points: ◎ +, 31-40 points: ◎, 21-30 points: ○, 11-20 points: △, 0-10 points: ×
<Evaluation criteria>
・ Strength of butter flavor 5 points ... A strong and clear butter flavor can be felt.
3 points ... A clear buttery flavor is felt, but it is a little weak.
1 point ... The butter flavor is weak.
0 points ... I can't feel the butter flavor.
・ Quality of butter flavor 5 points ... Good umami and richness can be felt.
3 points ... You can feel the umami and richness.
1 point ... I can't feel the umami or richness.
0 points ... I can't feel the umami or richness.
・ Persistence of taste 5 points ... You can feel the taste from the top to the last.
3 points ... I feel the taste from the top to the middle, but the last taste is weak.
1 point ... I feel the taste at the top, but the taste from the middle to the last is weak.
0 points ... I feel the taste at the top, but it disappears immediately.
・ Miscellaneous taste 5 points ... No astringent taste is felt and it is extremely good.
3 points ... It is good with almost no astringent taste.
1 point ... Egg taste is felt and it is a little bad.
0 points ... A clear astringent taste is felt and it is defective.

<Bakery test>
For the above-mentioned plastic oil-in-water emulsified oil / fat compositions 1 to 12, sweet buns were produced by the formulation and manufacturing method shown below, and the flavor was evaluated.

[Mixing and manufacturing method of sweet bun]
70 parts by mass of strong flour, 30 parts by mass of weak flour, 18 parts by mass of sugar, 1.3 parts by mass of salt, 3 parts by mass of defatted milk powder, 10 parts by mass of whole egg (net), 5 parts by mass of yeast, 0.1 part by mass of yeast food, Put 50 parts by mass of water in a mixer bowl, knead at low speed for 3 minutes and at medium speed for 4 minutes using a vertical mixer, and then use a plastic oil-in-water emulsified oil / fat composition (1 to 12). Seed) 15 parts by mass was added, and the hook was used to knead at low speed for 3 minutes and at medium speed for 4 minutes. The obtained dough was divided into 60 g after taking a floor time of 30 minutes to obtain a sweet bun dough.
The obtained sweet bun dough was divided into 50 g with a floor time of 30 minutes. After taking a bench time of 30 minutes, rounding was performed, and after taking a proof at 38 ° C., relative humidity of 85% and 50 minutes, baking was performed in an oven at 200 ° C. for top heat and 200 ° C. for bottom heat for 10 minutes.
The obtained sweet bun was cooled at room temperature for 1 hour, sealed in a polyethylene bag, stored at room temperature (25 ° C.), and one day later, the flavor was evaluated by the following method.
<Bakery product flavor evaluation>
The aroma, taste, persistence of taste, and miscellaneous taste when each of the obtained sweet buns 1 to 12 was directly eaten by 12 panelists were sensory-evaluated according to the following evaluation criteria, and the total score of the 12 panelists was calculated. The results are shown in Table 2 as the evaluation points as follows.
51-60 points: ◎ ++, 41-50 points: ◎ +, 31-40 points: ◎, 21-30 points: ○, 11-20 points: △, 0-10 points: ×

<Evaluation criteria>
・ Strength of butter flavor 5 points ... A strong and clear butter flavor can be felt.
3 points ... A clear buttery flavor is felt, but it is a little weak.
1 point ... The butter flavor is weak.
0 points ... I can't feel the butter flavor.
・ Quality of butter flavor 5 points ... Good umami and richness can be felt.
3 points ... You can feel the umami and richness.
1 point ... I can't feel the umami or richness.
0 points ... I can't feel the umami or richness.
・ Persistence of taste 5 points ... You can feel the taste from the top to the last.
3 points ... I feel the taste from the top to the middle, but the last taste is weak.
1 point ... I feel the taste at the top, but the taste from the middle to the last is weak.
0 points ... I feel the taste at the top, but it disappears immediately.
・ Miscellaneous taste 5 points ... No astringent taste is felt and it is extremely good.
3 points ... It is good with almost no astringent taste.
1 point ... Egg taste is felt and it is a little bad.
0 points ... A clear astringent taste is felt and it is defective.

Claims (7)

Plasticity containing 0.001 to 5% by mass of whey mineral as a solid content (composition standard) and 0.005% by mass or more and 5% by mass or less of milk fat decomposition product (composition standard) , and further containing bitter juice . Water-in-oil emulsified fat composition. The water-based plastic emulsified oil / fat composition according to claim 1, further comprising a yeast extract. The water-in-plastic emulsified oil / fat composition according to claim 1 or 2, wherein the calcium content in the solid content of the whey mineral is less than 2% by mass. The plastic oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, further containing 0.1 to 20% by mass (composition standard) of a lactic acid fermentation flavor material. The water-based emulsified oil / fat composition in a plastic oil according to any one of claims 1 to 4, wherein the animal oil / fat content in the oil content is 50% by mass or more. The animal fat is one or more selected from beef tallow, lard, milk fat and processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. The water-in-plastic emulsified oil / fat composition according to claim 5, which is an oil / fat. A bakery product containing the water-in-water emulsified oil / fat composition according to any one of claims 1 to 6.