JP7143977B2 - Oil and fat composition, oil and fat containing food material, food and drink using the same, and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil-and-fat composition, an oil-and-fat-containing food material, food and drink using the same, and a method for producing the same.

Conventionally, lactones, fatty acids, aldehydes, esters, alcohols, ketones, sulfur-containing compounds, and other volatile aromatic components have been added to food raw materials as a method for improving the milky flavor of foods. It has been known. However, even if highly volatile aromatic components are added directly during the production of foods after secondary processing involving heating, there is a problem that they volatilize during production and storage, resulting in a decrease in flavor. Volatile aroma components such as dimethyl sulfide (DMS), which is a type of sulfur-containing compound, are known to impart or improve milk flavor by adding an appropriate amount to food ingredients. It is expensive, and even if it is added to the raw materials of food, the flavor and its persistence are likely to decrease. In recent years, there has been proposed a method for producing food in which the milk flavor is improved by adding S-methylmethionine sulfonium chloride (MMSC), which is a DMS precursor, or DMS to raw materials of the food. (See Patent Documents 1 and 2, for example).

Patent Document 1 proposes a method for producing a milk-based flavor containing MMSC as an essential component, and specifically describes producing a milk beverage containing MMSC. This milk drink is said to have an improved milk flavor.

Patent Document 2 proposes a method for producing an oil and fat composition containing DMS and exhibiting a butter-like flavor and a preferable salty taste. It is said that a good buttery flavor can be obtained by applying this oil and fat composition to toast.

However, although the technique described in Patent Document 1 discloses the addition of MMSC to the aqueous phase in food, the decomposition of MMSC to DMS is promoted in the aqueous phase, so that the milk flavor persists. was not enough.

The technique described in Patent Document 2 discloses the addition of DMS to the oil and fat composition, but when the oil and fat composition is heated, the volatilization of DMS is accelerated. sustainability was not satisfactory.

On the other hand, Patent Document 3 proposes, as a technique for suppressing the decomposition of MMSC into DMS, a method of producing an MMSC-containing formulation using a mixed powder obtained by mixing MMSC with silicone.

JP 2014-77067 A JP 2012-50359 A Japanese Patent Application Laid-Open No. 2003-306431

However, even in the MMSC-containing formulation described in Patent Document 3, it has not been sufficiently investigated whether the milk flavor and its persistence can be improved in foods after secondary processing involving heating. .

Against this background, even after secondary processing involving heating of the oil-containing food material or after high-temperature heating during the production of the oil-containing food material, it has a natural milk flavor and a persistence of the milk flavor. It has been desired to develop an oil and fat composition that can improve the

The present invention has been made in view of the above circumstances, and even after secondary processing involving heating of a fat-containing food material or after high temperature heating in the production of a fat-containing food material, the milk flavor is An object of the present invention is to provide an oil-and-fat composition having good durability, an oil-and-fat-containing food material using the oil-and-fat composition, and food and drink containing these. Moreover, let it be a subject to provide the manufacturing method.

The oil and fat composition of the present invention is characterized by containing S-methylmethionine sulfonium chloride (MMSC).

The oil-and-fat-containing food material of the present invention is characterized by containing the oil-and-fat composition as an oil phase and containing dimethylsulfide (DMS).

It is considered preferable that the fat-containing food material is a plastic fat.

The food or drink of the present invention is characterized by containing the fat composition or fat-containing food material described above.

The method for producing a fat-containing food material according to the present invention is characterized by adding S-methylmethionine sulfonium chloride (MMSC) to the oil phase.

According to the fat composition, the fat-containing food material, and the food and drink containing them of the present invention, even after secondary processing involving heating of the fat-containing food material or after high-temperature heating in the production of the fat-containing food material Milky flavor and its persistence are improved.

In addition, according to the method for producing a fat-containing food material of the present invention, the milk flavor and its persistence can be obtained even after secondary processing involving heating of the fat-containing food material or after high temperature heating in the production of the fat-containing food material. good properties.

The present invention will be described in detail below.

The fat and oil composition of the present invention contains S-methylmethionine sulfonium chloride (MMSC). Moreover, the oil-and-fat-containing food material of the present invention contains the oil-and-fat composition as an oil phase, and contains dimethylsulfide (DMS).

S-methylmethionine sulfonium chloride (MMSC) used in the present invention, also called vitamin U, is found in cabbage juice and is known as one of the active ingredients of various gastrointestinal drugs. Purified MMSCs are pale yellow powders with a characteristic flavor.

MMSC is also hydrolyzed to give dimethylsulfide (DMS). DMS exhibits a milky flavor in certain concentration ranges, while at high concentrations it produces a seaweed-like odor similar to green laver. In addition, DMS is highly volatile and has difficulty in maintaining milk flavor.

When such MMSC is dissolved in the aqueous phase of food, it rapidly decomposes into DMS upon heating. On the other hand, when MMSC is dissolved in the oil phase of food, rapid decomposition to DMS is suppressed even when heated. Therefore, the persistence of milk flavor can be improved even after the production of food containing MMSC.

For this reason, the fat composition of the present invention does not contain water, and preferably consists of fats and oils and additives such as MMSC and emulsifiers.

The fats and oils constituting the fat and oil composition of the present invention are not particularly limited as long as they are edible fats and oils that can be usually added to foods, and the form of liquid, solid, etc. at normal temperature does not matter. Examples of edible fats and oils include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, Macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cacao butter, palm oil, palm kernel oil, algae oil, etc. of vegetable oils are exemplified. Animal oils and fats such as lard, beef tallow, and fish oil are also exemplified. Moreover, fractionated oils, hydrogenated oils, transesterified oils, etc. of these edible oils and fats may be blended. The edible fats and oils may be used singly or as a blended oil in which two or more kinds are used together.

The oil-and-fat composition of the present invention may or may not contain trans-fatty acid as a constituent fatty acid of the oil, but trans-fatty acid can increase the risk of arteriosclerosis and heart disease. Taking into account the concern about the effects of trans fatty acids on health, the edible oil used in the oil and fat composition of the present invention has a trans fatty acid content of, for example, 0.1 It is exemplified that it is suppressed to ~3.0% by mass. From the viewpoint of keeping the trans fatty acid content to 3.0% by mass or less, it is preferable to use oils and fats that have not been hardened as a main component, and to blend appropriately fully hydrogenated extremely hardened oils. Examples of extremely hardened vegetable oils include extremely hardened palm oil, extremely hardened palm oil, extremely hardened palm kernel oil, and extremely hardened rapeseed oil. These may be used singly or in combination of two or more.

Examples of additives include emulsifiers, antioxidants, perfumes, coloring components, and the like, as described above.

Examples of emulsifiers include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene. and sorbitan fatty acid esters.

Examples of the fat-containing food material containing the fat composition of the present invention as an oil phase include plastic fats, oil-in-water compositions, and powdered fats.

The fat-containing food material of the present invention is preferably considered to be a plastic fat. That is, the fat-containing food material of the present invention can be prepared as a plastic fat containing the fat composition of the present invention in the oil phase. In such a plastic fat, MMSC is dispersed in the oil phase, as described above, so that the stability of MMSC is improved and it is less likely to be decomposed by water. Therefore, even if the oil and fat composition of the present invention and water are mixed and brought into contact at the time of preparing the plastic oil and fat, the decomposition of MMSC can be suppressed.

The plastic fat can take a form containing an aqueous phase and a form containing substantially no aqueous phase. Forms 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, and the content of the oil phase is preferably 60 to 99.4% by mass, more It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and examples thereof include margarine and fat spread.

Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, "substantially free" means that the content of water (including volatile matter) is 0.5% by mass or less.

The plastic oil may contain conventionally known components in addition to water. Known ingredients include, but are not limited to, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, thickeners, coloring ingredients, flavors, and emulsifiers. , alcoholic beverages, enzymes, and powdered oils and fats. Cow's milk etc. are mentioned as milk. Dairy products include skimmed milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skimmed milk, non-sugar condensed milk, sweetened condensed milk, non-fat condensed skim milk, sweetened condensed skim milk , whole milk powder, skimmed milk powder, cream powder, whey powder, whey protein concentrate powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein Examples include sodium and potassium caseinate. Examples of proteins include plant proteins such as soybean protein, pea protein and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sweeteners such as stevia and aspartame, starch, and starch decomposition products. , and polysaccharides. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, and tea extracts. Spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Thickeners include carrageenan, xanthan gum, guar gum, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), and the like. Coloring components include carotene, annatto, astaxanthin and the like. Flavors include butter flavor, milk flavor and the like. Emulsifiers include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid. and esters.

A plastic fat can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing MMSC and the aqueous phase are appropriately heated and mixed to emulsify, and then quenched and kneaded by a cooling mixer such as a combinator, perfector, votator, or nexus. can be obtained. A form containing no aqueous phase can be obtained by heating an oil phase containing MMSC and then quenching and kneading with a cooling mixer such as a combinator, perfector, votator or nexus. In the cooling mixer, an inert gas such as nitrogen gas can be blown as necessary. Also, aging (tempering) may be performed after rapid cooling and kneading.

Plastic fats and oils can be suitably used for kneading into confectionery bread dough, folding, spreading, butter cream, and the like.

A water-in-oil emulsion is preferably considered as the plastic fat. When the oil-and-fat composition of the present invention is used as the oil phase in a water-in-oil emulsion, even when the edible oil is heat sterilized in the production process of the water-in-oil emulsion, rapid MMSC formation occurs. Degradation and formation of DMS are suppressed. Then, the MMSCs are gradually decomposed, and the DMS can be released in a sustained manner. Therefore, the persistence of the milk flavor is improved.

In addition, the oil-and-fat-containing food material of the present invention may be an oil-in-water emulsion or a powdered oil or fat.

Oil-in-water emulsions, for example, contain water, fats and proteins, etc., and are used as they are added to cake dough, jellies, mousses, soups, sauces, etc. as a substitute for milk or fresh cream, or are foamed. It is used as a whipped cream and in confectionery and bakery ingredients. An oil-in-water emulsion can be obtained by emulsifying an oil phase containing fats and oils and an aqueous phase. An oil-in-water emulsion can be produced by a conventional method. For example, after pre-emulsifying an oil phase containing fats and oils and an aqueous phase, it is produced through steps such as homogenization, heat sterilization, cooling, and aging.

When the oil and fat composition of the present invention is used as the oil phase of an oil-in-water emulsion, even if it is heated to a high temperature during heat sterilization or the like in the production process of the oil-in-water emulsion, rapid decomposition of MMSC and DMS generation is suppressed. Then, the MMSCs are gradually decomposed, and the DMS can be released in a sustained manner. Therefore, the persistence of the milk flavor is improved.

Known methods for producing powdered fats and oils include heat-drying methods, methods in which fats and oils are adsorbed to excipients and powdered, methods in which fats and oils that are solid at room temperature are pulverized and powdered, and freeze-drying methods. The fat-and-oil-containing food material of the present invention may be produced by any method. Among these, in the heat drying method, for example, an oil phase containing an excipient and an oil phase containing a fat are stirred and homogenized to form an oil-in-water emulsion, which is then heat dried to produce a powdered fat. do. Heat-drying is carried out, for example, by supplying an oil-in-water emulsion to the inlet of a spray dryer, blowing high-temperature hot air, and spraying it into the tank of the spray dryer. Powdered fats and oils are obtained by adding an oil phase containing the above fats and oils to an aqueous phase containing excipients, stirring with a homomixer or the like, and then homogenizing with a homogenizer or the like to obtain an oil-in-water emulsion. , can be obtained by dry powdering.

When the oil and fat composition of the present invention is used as the oil phase of the powdered oil, even if it is heated to a high temperature during heat sterilization or heat drying in the production process of the powdered oil, rapid decomposition of MMSC and DMS Generation is suppressed. Then, the MMSCs are gradually decomposed, and the DMS can be released in a sustained manner. Therefore, the persistence of the milk flavor is improved.

In addition, it is considered preferable that the food and drink of the present invention contain the above-described oil-and-fat composition or oil-and-fat-containing food material.

The food and drink are not particularly limited, but food and drink to which milk flavor is imparted are preferable. be.

When the oil-fat composition or oil-containing food material of the present invention is used by adding it to food and drink, even if it is heated to a high temperature during heat sterilization or heat drying in the food and drink manufacturing process, rapid MMSC decomposition and formation of DMS are suppressed. Then, the MMSCs are gradually decomposed, and the DMS can be released in a sustained manner. Therefore, the persistence of the milk flavor is improved.

The concentration of MMSC is, for example, 1 to 50 ppm, preferably 5 to 35 ppm, based on the total amount of the oil and fat composition.

As described above, the hydrolysis of MMSC produces DMS, which improves the milk flavor. Amount can be measured. As for the content of DMS in the oil and fat composition and food and drink using the same, for example, DMS is adsorbed and immobilized on SPME fibers, and then measured using GC-MS. Also, the content of DMS in the oil and fat composition and the food and drink using the same can be converted into the amount of MMSC added to the oil and fat composition and the food and drink using the same.

As for the persistence of the milk flavor, it is preferably considered that the same degree of milk flavor can be felt before heating, immediately after heating, and after about 1 to 2 weeks from heating. Such evaluation of milk flavor persistence can be performed by comparing the DMS concentration measured by the above GC-MS.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

<Production of fat and oil composition>
Oils and fats (15% by mass of transesterified oil of palm oil and laurin-based fat, 50% by mass of transesterified oil from the soft part of palm fraction, 15% by mass of palm oil, and 20% by mass of rapeseed oil) are blended, and the fat is listed in Table 1. MMSC (manufactured by Tokyo Chemical Industry Co., Ltd.) was added so as to have a concentration of , and oil and fat compositions of Examples 1 to 4 and Comparative Example 1 were obtained. For Comparative Examples 2 to 5, MMSC was added to water so that the concentrations shown in Table 2 were obtained. For Comparative Example 6, DMS (manufactured by Tokyo Kasei Kogyo Co., Ltd.) was added to the oil and fat so as to have the concentration shown in Table 2. The obtained oil and fat composition (aqueous solution for Comparative Examples 2 to 5) was heated at 85° C. for 30 minutes and then used for DMS measurement, which will be described later.

<Production of margarine>
Margarine with an oil content of 80% by mass was obtained using the oil and fat compositions according to Examples 1 to 4 and Comparative Examples 1 and 6 and the aqueous solutions according to Comparative Examples 2 to 5. Specifically, 0.15% by mass of an emulsifier was added to the oil and fat composition, and heat sterilization treatment was performed at 85° C. for 30 minutes to obtain an oil phase. On the other hand, 17.5% by mass of water (the above aqueous solution for Comparative Examples 8 to 11) was added with 1.5% by mass of skim milk powder and 1% by mass of salt, and heat sterilized at 85 ° C. for 30 minutes. got Next, the water phase was added to the oil phase, stirred with a propeller stirrer to emulsify into a water-in-oil type, and then rapidly cooled and kneaded with a combinator to obtain margarine having the following proportions.

(Containing margarine)
Oil composition 79.85% by mass
Emulsifier 0.15% by mass
Skimmed milk powder 1.5% by mass
Salt 1% by mass
Water 17.5% by mass

<DMS measurement conditions>
DMS was collected and measured by SPME-GC/MS (solid-phase microextraction-GC/MS) for the fat and oil composition (aqueous solution for Comparative Examples 2 to 5) and the margarine using the same. In addition, the oil and fat composition (aqueous solution for Comparative Examples 2 to 5) was not heated and after heating at 85 ° C. for 30 minutes. After heating for 1 minute, the samples stored at 20°C for 1 day (D1), 7 days (D7), and 14 days (D14) were measured.

Collection and measurement of DMS by SPME-GC/MS were performed by the following method.

2 g of the fat composition (aqueous solution for Comparative Examples 2 to 5) or margarine was weighed into a 20 mL vial, 1 ml of water was added, and the vial was sealed with a silicon septum and an aluminum cap. After incubation for 15 minutes in a 50°C constant temperature bath, DMS was adsorbed to SPME fiber (50/30 DVB/Carboxen/PDMS (manufactured by SUPELCO)) at 50°C for 25 minutes, and then measured by GC/MS. As an analytical instrument for DMS, Agilent 7890A/5975C GC/MSD (manufactured by Agilent Technologies) was used, and a Pure-WAX column (inner diameter 0.25 mm, length 30 m, film thickness 0.25 μm, manufactured by Intert Cap) was used. Analysis of the measurement results of DMS was performed using analysis software attached to GC/MS, and identification of DMS was performed by analyzing a database of NIST08 Mass Spectral Library and standard reagents.

In addition, in order to compare the DMS content in each sample, the DMS (m/z 62) peak was integrated to obtain the peak area. Furthermore, in Tables 1 and 2, the relative intensity of the DMS peak area of each sample was calculated when the DMS peak area in Example 1 when not heat-treated was set to 1. In Tables 3 and 4, the relative intensity of the DMS peak area of each sample was calculated when the DMS peak area in Example 5 when not heat-treated was set to 1.

Measurement conditions are as shown below. Namely, splitless mode, injection port temperature 250°C, carrier gas He, column initial flow rate 1.0 mL/min, oven conditions 40°C after holding for 3 minutes, heating up to 230°C at 3°C/min, holding for 24 minutes. Then, the aroma components were separated. MS conditions are as shown below. That is, the detector was an ion trap type (EI mode), the measurement was in scan mode, the MS trap temperature was 200° C., the transfer temperature was 250° C., the mass range was 35 to 500 m/z, and the scan speed was 0.5 sec/scan.

Tables 1 and 2 show the DMS measurement results of the fat and oil compositions (the aqueous solutions for Comparative Examples 2 to 5).

As shown in Table 1, for the oil and fat compositions of Examples 1 to 4 in which MMSC was added to the oil and fat, almost no change in the peak area value of DMS was observed before and after the heat treatment. On the other hand, as shown in Table 2, for the aqueous solutions of Comparative Examples 2 to 5 in which MMSC was added to water, it was confirmed that the peak area value of DMS increased about 10 times after heat treatment. That is, in the aqueous solutions of Comparative Examples 2 to 5 in which MMSC was added to water, MMSC was rapidly decomposed into DMS by heat treatment, whereas in Examples 1 to 4 in which MMSC was added to the oil phase. It was suggested that the composition inhibits the decomposition of MMSCs into DMS. From this result, it is considered that the stability of MMSC is improved by adding MMSC to fats and oils.

In the fat composition of Comparative Example 6, in which DMS was added to the fat, it was confirmed that the peak area value of DMS decreased to about one fourth after the heating step. That is, it is considered that DMS in the fat and oil composition of Comparative Example 6 volatilized rapidly due to the heat treatment and was washed out of the fat and oil composition.

The margarine heat-treated and stored under the above conditions was evaluated as follows.
[Sensory Evaluation of Margarine Flavor]
The margarines of Examples 5 to 8 and Comparative Examples 7 to 12 were eaten by the following panel, and their flavor was evaluated according to the following criteria. The panel conducted five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests, and was determined to pass each test. A total of 20 people, 10 males and 10 females in their 20s to 40s, were selected. For the sensory evaluation, the evaluation items of richness and discomfort were each evaluated numerically on a 7-point scale. The results of numerical evaluation were evaluated in the following three grades of ◯, Δ, and ×.

◯: The richness is 4 or more, the discomfort is less than 5, and the milky flavor is good.
Δ: Thickness is 3 or less, discomfort is less than 5, and there is no richness.
x: Rich feeling is 3 or less, discomfort is 5 or more, and green seaweed smell is present.
Tables 3 and 4 show the evaluation results of each evaluation item for the margarines of Examples 5-8 and Comparative Examples 7-12.

In addition, cookies were produced using the margarines of Examples 5 to 8 and Comparative Examples 7 to 12 above, and after baking, the cookies were stored at 20 ° C. for 1 day (D1) and 14 days (D14) to improve the milk flavor. and sustainability were evaluated as follows.

<Manufacturing cookies>
Margarine, white sugar, whole eggs, and soft flour were put into a mixer bowl according to the formulation described below, and mixed using a beater under the following conditions to obtain cookie dough. That is, white sugar and butter are ground together, and whole eggs and water are gradually added. Soft flour was added and blended with a beater, lightly mixed by hand, and retarded in a refrigerator for 1 hour. After molding and retarding, the demolded cookie dough was sliced to a thickness of 10 mm and baked in an oven at 200° C. for 20 minutes.
(Formulation of cookie dough)
120g caster sugar
45g whole egg
300g cake flour
180g margarine
The cookies after storage were evaluated as follows.
[Sensory evaluation of cookie flavor]
The obtained cookies were eaten by the following panel, and the flavor was evaluated according to the following criteria.

The panel conducted five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory sense tests, and was determined to pass each test. A total of 20 people, 10 males and 10 females in their 20s to 40s, were selected. In the sensory evaluation, the evaluation items of richness and discomfort were each evaluated numerically on a 7-point scale. The results of numerical evaluation were evaluated in the following three grades of ◯, Δ, and ×.

◯: The richness is 4 or more, the discomfort is less than 5, and the milky flavor is good.
Δ: Thickness is 3 or less, discomfort is less than 5, and there is no richness.
x: Rich feeling is 3 or less, discomfort is 5 or more, and green seaweed smell is present.
Tables 3 and 4 show the evaluation results of each evaluation item for the margarines of Examples 5 to 8 and Comparative Examples 7 to 12 and the cookies baked using the margarines.

As shown in Tables 3 and 4, the margarines of Examples 5 to 8 in which MMSC was added to the oil phase and the cookies baked using the margarines without the addition of MMSC and the cookies baked using the margarines were Compared to Comparative Example 7, it was confirmed that the richness of the milk flavor was increased and the sense of discomfort was reduced, and that the milk flavor was good overall. It was confirmed that the milk flavor improved depending on the amount of MMSC added, and that the milk flavor was good even after two weeks had passed after baking, and that the persistence of the milk flavor was also improved.

On the other hand, as shown in Table 4, the margarines of Comparative Examples 8 to 11 in which MMSC was added to the water phase and the cookies baked using the margarines were evaluated for flavor. In Comparative Example 8, which is 5 ppm against), the milk flavor was good before heat treatment and 1 day after heat treatment, but the milk flavor was not felt 7 days after heat treatment. . In addition, the margarine of Comparative Example 9 in which the amount of MMSC added to the water phase was 75 ppm (15 ppm relative to the total margarine) and the cookies baked using this margarine had a good milk flavor before heat treatment, but After that, the green seaweed smell was strong and there was a sense of incongruity. Moreover, no persistence of flavor was observed. Furthermore, in Comparative Examples 10 and 11 in which the amount of MMSC added to the aqueous phase was 125 ppm or more (25 ppm or more with respect to the entire margarine), the green seaweed odor was strong even before the heat treatment, giving a sense of discomfort. In Comparative Example 12 in which DMS was added to the oil phase instead of MMSC, the milk flavor did not have a rich feeling before the heat treatment, and the rich milk flavor did not improve even after baking.

From the above results, by adding MMSC to the oil phase, the stability of MMSC is improved. Also, it was suggested that the milk flavor was good and the persistence of the milk flavor was improved.

Claims (2)

The following steps:
A step of adding S-methylmethionine sulfonium chloride (MMSC) to a fat and oil without bringing the MMSC into contact with water to obtain a water -free and MMSC-containing oil and fat composition ; and,
A step of blending the oil and fat composition as an oil phase
A method for producing a fat-containing food material containing The method for producing a fat-containing food material according to claim 1, wherein the fat-containing food material is a plastic fat .