JP7197294B2 - Plastic fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a plastic fat composition suitably used for manufacturing bakery products.

Butter is known to keep well and to have an excellent rich milky flavor. Furthermore, butter is widely and commonly used in the confectionery and bakery industries because bakery products using butter also have an excellent full-bodied milky flavor.

However, since butter is hard at low temperatures and has a slightly low melting point, it has problems of low workability and easy separation. Moreover, in recent years, butter has become difficult to obtain due to various problems, and its price has become expensive.

Therefore, in the confectionery and bakery industry, margarine, shortening, etc. containing an oil phase using various animal and vegetable oils instead of butter (hereinafter sometimes simply referred to as plastic oil composition) are used. In general, plastic oil and fat compositions have high workability and excellent emulsification stability, but are inferior to butter in terms of flavor. Therefore, various methods have been investigated to obtain a plastic fat composition having a butter-like rich milky flavor.

One of the methods for obtaining a plastic fat composition having a rich milky flavor like butter is to add non-fat milk solids, particularly powdered milk such as skimmed milk powder, to the plastic fat composition. .
Conventionally, whole milk powder and skimmed milk powder have been used as milk powders to be contained in plastic oil and fat compositions. However, in recent years, for the purpose of seeking a richer flavor and for the purpose of cost reduction, etc., there has been an increasing use of powdered dairy products in which milk protein and ash are further concentrated.

Examples of the powdered dairy products include whey powder obtained by pulverizing whey, protein-concentrated whey obtained by concentrating the protein and ash in whey to a certain extent, mineral-concentrated whey, total milk protein, micellar casein isolate, and sodium caseinate. , and potassium caseinate.

However, since these powdered dairy products are concentrated to the unfavorable flavor components in milk, there is a problem that when used alone, the plastic oil and fat composition has a strong harsh taste.
For this reason, various methods have been proposed for plastic oil and fat compositions using milk powders to produce plastic oil and fat compositions that have a good flavor without harshness and have a rich milky flavor like butter.

For example, in Patent Document 1 and Patent Document 2, protein-concentrated whey containing 25 to 30% by mass of protein and 15 to 20% of ash is contained at a specific water-in-oil concentration. A type emulsified fat composition has been proposed.

However, in the methods of Patent Document 1 and Patent Document 2, as is clear from the description of the examples, etc., the water-in-oil emulsion composition to which the protein-enriched whey is added has a sufficient salty taste, but has a rich taste. No improvement in taste is obtained. Therefore, in order to reinforce the richness, a water-in-oil emulsified material that directly imparts a butter-like flavor or milk flavor, such as a separately prepared lactic acid fermented product, butter flavor, or butter enzyme decomposition product, is added. It was necessary to add to the composition.

The present applicant discloses a method of Patent Document 3 as a method for obtaining a plastic water-in-oil type emulsified fat composition having an excellent rich milky flavor. Patent Document 3 proposes a water-in-oil plastic emulsified fat composition characterized by containing three components of whey protein, lactose and whey minerals in a specific ratio and containing no casein protein.

Although the method of Patent Document 3 can impart a desirable rich milky flavor to bakery products, there is a need for a more convenient method for imparting a stronger richness to a plastic oil composition.

JP 2015-156855 A JP 2014-212733 A JP 2015-188357 A

An object of the present invention is to provide a plastic fat composition having excellent richness and milky flavor.

As a result of intensive studies by the present inventors, surprisingly, a plurality of milks or dairy products are combined to make the mass ratio of protein, carbohydrate and ash in the non-fat milk solids content a specific range, and in the plastic oil composition It has been found that a plastic fat composition having excellent richness and milky flavor can be obtained by making the composition of non-fat milk solids different from a single milk or dairy product.
The present invention is based on the above findings, contains 0.5 to 10% by mass of non-fat milk solids, and the mass ratio of protein, carbohydrate, and ash in the non-fat milk solids is protein: carbohydrate: It relates to a plastic fat composition having an ash content of 45-70:20-40:8-17 (the sum of the mass ratios of protein, carbohydrate and ash being 100).

ADVANTAGE OF THE INVENTION According to this invention, the plastic oil-fat composition which has the outstanding body taste and milk flavor can be obtained.

Hereinafter, the plastic oil composition of the present invention will be described in detail based on preferred embodiments.
The plastic fat composition of the present invention satisfies the following condition (a).
Condition (b): Containing 0.5 to 10% by mass of non-fat milk solids, and in the non-fat milk solids, the mass ratio of protein to carbohydrate and ash is 45 to 70: 20 to 40: 8 to 17 (The sum of the mass ratios of protein, carbohydrate and ash is taken as 100.).

First, the content of non-fat milk solids in the plastic fat composition in the above condition (a) will be described.
The plastic fat composition of the present invention contains 0.5 to 10% by mass of non-fat milk solids. By containing the non-fat milk solids so as to satisfy the above range, it is possible to obtain a plastic fat composition having excellent richness and milky flavor. If the content of non-fat milk solids in the plastic fat composition is less than 0.5% by mass, a plastic fat composition having sufficient body and milk flavor cannot be obtained. Moreover, when the non-fat milk solids content is more than 10% by mass, the plastic fat composition has a milky flavor and a harsh taste. The non-fat milk solids content in the plastic fat composition of the present invention is preferably 1.5 to 8% by mass, more preferably 2 to 6% by mass.

Next, the mass ratio of proteins, carbohydrates and ash in non-fat milk solids in the above condition (a) will be described.
In the present invention, the mass ratio of protein, carbohydrate and ash in the non-fat milk solids contained in the plastic fat composition is protein: carbohydrate: ash, 45 to 70: 20 to 40: 8 to 17 (the sum of the mass ratios of proteins, carbohydrates and ash is taken as 100). The mass ratio of protein, carbohydrate, and ash in the non-fat milk solids contained in the plastic oil and fat composition of the present invention satisfies the above range, so that the resulting plastic oil and fat composition has good body and milk. It has flavor.

If the ratio of protein in non-fat milk solids, carbohydrates, and protein in ash is less than 45% by mass, the ratio of carbohydrates and ash in non-fat milk solids increases, easily causing off-taste, and resulting plasticity The flavor of the oil and fat composition deteriorates, and the rich milky flavor cannot be felt. In addition, when the ratio of protein in non-fat milk solids, carbohydrates, and protein in ash is more than 70% by mass, although the milk flavor is strong, an off-taste that seems to be derived from protein is likely to occur. The flavor of the composition is reduced.

If the ratio of carbohydrates in the protein, carbohydrate, and ash contained in the non-fat milk solids is less than 20% by mass, the ratio of protein and ash in the non-fat milk solids increases, which tends to cause an off-taste, resulting in plasticity. The flavor of the oil and fat composition is reduced. In addition, when the ratio of carbohydrates in the protein, carbohydrates, and ash contained in the non-fat milk solids is more than 40% by mass, the milk flavor of the resulting plastic fat composition is weak, and the overall flavor is vague. Become.

If the ratio of ash to proteins, carbohydrates and ash contained in non-fat milk solids is less than 8% by mass, the persistence of milk flavor is weak, and good richness and milk flavor cannot be obtained. In addition, if the ratio of ash to proteins, carbohydrates and ash contained in non-fat milk solids is more than 17%, off-taste tends to occur and the resulting plastic fat composition has a poor flavor.

In the present invention, from the viewpoint of obtaining a plastic fat composition without offensive taste, and from the viewpoint of obtaining a plastic fat composition having good richness and milk flavor, protein, carbohydrate and ash in the non-fat milk solids is preferably 50-70:20-35:8.5-15, more preferably 55-70:20-30:9-14.

In the plastic fat composition of the present invention, the ash contained in the non-fat milk solids preferably contains sodium and potassium from the viewpoint of obtaining a good milk flavor. The plastic oil composition of the present invention preferably contains 2.40 to 3.00 parts by mass, more preferably 2.50 to 3.00 parts by mass of potassium per 1 part by mass of sodium. .

The origin of non-fat milk solids contained in the plastic fat composition of the present invention is not particularly limited as long as it satisfies the above condition (a), and any milk or dairy product may be used in combination. .
The above milk or dairy products include raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw sheep milk, partially skim milk, skim milk, processed milk, cream, cream cheese, butter, cheese, concentrated whey, Concentrated milk, skimmed condensed milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, sweetened condensed skimmed milk, whole milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria Beverages, milk drinks, etc., skimmed milk powder, protein-concentrated whey, buttermilk powder, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, and the like. One or more of these may be selected and contained in the plastic oil composition so as to satisfy the above condition (a).

From the viewpoint of obtaining a good milk flavor, the plastic oil and fat composition of the present invention preferably contains 70% by mass or more of whey protein in the non-fat milk solids, more preferably 80% by mass or more. .

Milk or dairy products in which the protein in non-fat milk solids contains 70% by mass or more of whey protein include lactalbumin and β-lactoglobulin, a mixture of lactalbumin and β-lactoglobulin, and lactalbumin and β- Examples include food materials containing lactoglobulin, whey protein, whey, whey powder, protein-concentrated whey, protein-concentrated whey powder, and whey protein concentrate. Among the milk or dairy products, from the viewpoint of efficiently satisfying the above condition (a) without impairing the physical properties of the plastic oil composition, and from the viewpoint of obtaining good richness and milk flavor, powdered milk or milk Products are preferably used.

The plastic fat composition of the present invention preferably contains protein-concentrated whey among the milk or dairy products, from the viewpoint of obtaining better body and milk flavor. The protein-concentrated whey preferably used in the present invention is described below.

Protein-concentrated whey is a milk raw material obtained by subjecting whey produced when obtaining casein protein from skim milk or whey produced in the process of producing cheese from raw milk to delactose. In the present invention, it is preferred to use dried, powdered protein-enriched whey. When using powdered protein-enriched whey, the water content of the protein-enriched whey is preferably 10% by mass or less, more preferably 5% by mass or less.

Normally, according to the so-called Ministerial Ordinance for Milk, etc. (Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products), protein-concentrated whey powder has a milk solid content of 95% by mass or more and a milk protein content of 15 to 80% by mass. It is However, in the present invention, whey protein concentrate (WPC), whey protein isolate (WPI), etc., which are further concentrated to a protein content of more than 80% by mass, are also included in the protein-concentrated whey.

The plastic fat composition of the present invention preferably contains two or more types of protein-enriched whey having different component compositions. In particular, the plastic oil and fat composition of the present invention preferably contains the following protein-enriched whey (A) and protein-enriched whey (B) because it can easily satisfy the condition (a).
Protein-enriched whey (A): A protein-enriched whey having a protein content of 70-95% by mass, a carbohydrate content of 4-15% by mass, and an ash content of 0.1-5% by mass.
Protein-enriched whey (B): A protein-enriched whey having a protein content of 25-30% by mass, a carbohydrate content of 40-55% by mass, and an ash content of 15-25% by mass.

First, the protein-concentrated whey (A) will be described.
The protein-concentrated whey (A) preferably has a protein content of 70 to 95% by mass, a carbohydrate content of 4 to 15% by mass, and an ash content of 0.1 to 5% by mass. content is 70-85% by weight, carbohydrate content is 6-13% by weight, and ash content is 1.5-3.5% by weight.

The protein-enriched whey (A) is not particularly limited as long as it satisfies the above range of ingredients. Examples of commercially available products that can be used as the protein-concentrated whey (A) include WPC80 (manufactured by Warnampour Cheese and Butter) and Lacprodan 80 (manufactured by Arla Foods).

The method for producing the protein-enriched whey (A) is not particularly limited as long as the above range of ingredients can be satisfied, and known methods can be employed. Examples thereof include ultrafiltration and electrodialysis using an ion exchange membrane.

Next, the protein-concentrated whey (B) will be described.
The protein-concentrated whey (B) preferably has a protein content of 25-30% by mass, a carbohydrate content of 40-55% by mass, and an ash content of 15-25% by mass, and more preferably contains protein. 25-30% by weight, a carbohydrate content of 45-52% by weight and an ash content of 17-22% by weight.

The type of protein-enriched whey (B) is not particularly limited as long as it satisfies the above range of ingredients. Commercially available products that can be used as the protein-concentrated whey (B) include, for example, Fondlac SL (manufactured by Maigret).

Moreover, the method for producing the protein-enriched whey (B) is not particularly limited as long as the above range of ingredients can be satisfied, and a known method can be employed. Examples include a method of removing lactose by membrane treatment, and a method of concentrating whey by heating to crystallize lactose to remove lactose.

By incorporating the two types of protein-enriched whey (A) and (B) into the plastic fat composition and non-fat milk solids so as to satisfy the above condition (b), the resulting plastic fat composition has a good richness. It will have a taste and a milky flavor. When only one of protein-concentrated whey (A) and protein-concentrated whey (B) is used as the protein-concentrated whey, the protein and carbohydrates in the non-fat milk solids content specified in the above condition (b) It is not easy to meet the mass ratio with ash.

The total content of the two components, protein-enriched whey (A) and protein-enriched whey (B), in the plastic fat composition of the present invention is preferably 0.5 to 4.5% by mass, more preferably 1.2 to It is 3.8% by mass. When the total content of protein-enriched whey (A) and (B) in the plastic oil and fat composition of the present invention is 0.5% by mass or more, the effects of the present invention are easily obtained, and a good milk flavor without offensive taste is obtained. Sufficient strength and easy to obtain. Moreover, when the total content of the protein-enriched whey (A) and (B) is 4.5% by mass or less, the resulting plastic fat composition has a strong milky flavor and does not have an offensive taste.

When the plastic oil-fat composition of the present invention contains the protein-enriched whey (A) and the protein-enriched whey (B), the plastic oil-fat composition is obtained from the viewpoint of obtaining a plastic oil-fat composition with no offensive taste, and a plastic oil-fat having good richness and milky flavor. From the viewpoint of obtaining a composition, the content of the protein-enriched whey (A) in the plastic fat composition of the present invention is preferably 3% by mass or less, preferably 2.5% by mass or less, and It is preferably 0.3% by mass or more, more preferably 0.8% by mass or more. From the same point of view, the content of the protein-enriched whey (B) in the plastic fat composition of the present invention is preferably 2% by mass or less, more preferably 1.8% by mass or less, and It is preferably 0.3% by mass or more, more preferably 0.8% by mass or more.

Next, the fats and oils used in the plastic fat composition of the present invention will be described. The fats and oils used in the plastic fat composition of the present invention are not particularly limited as long as they are edible fats and oils, and known edible fats and oils can be used. For example, vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, shea butter, sal fat and cocoa butter, beef tallow, milk fat, pork Animal oils and fats such as fat, fish oil and whale oil, and processed oils and fats obtained by subjecting these oils to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination.

The content of the fat in the plastic fat composition of the present invention is preferably 40 to 99.5% by mass, more preferably 60 to 95% by mass, still more preferably 70 to 95% by mass.
In addition, when the following other components that can be contained in the plastic oil composition of the present invention contain fats and oils, the content of the fats and oils contained in the other components shall be included in the above oil content. .

The plastic fat composition of the present invention may contain water. When the plastic fat composition of the present invention contains water, the water content is preferably 0.1 to 60% by mass, more preferably 2 to 40% by mass, and more preferably 5 to 30% by mass. is most preferred.
When the following other components that can be contained in the plastic fat composition of the present invention contain water, the content of water contained in the other components shall be included in the above water content. .

The plastic fat composition of the present invention preferably further contains whey minerals. By containing whey minerals, it is possible to obtain a plastic fat composition having even better richness and milky flavor.

Whey mineral is obtained by removing as much protein and lactose as possible from milk or whey, and is characterized by containing a high concentration of milk ash. Therefore, its mineral composition is close to the mineral composition in milk and whey as raw materials.
The whey mineral used in the present invention has a calcium content of less than 2% by mass, particularly less than 1% by mass, in terms of obtaining a plastic fat composition having better richness and milky flavor. of whey minerals are preferably used. The lower the calcium content, the better.

The content of the whey mineral in the plastic fat composition of the present invention satisfies the above condition (a) in combination with the milk or dairy product, preferably protein-enriched whey (A) and protein-enriched whey (B). Any content can be used. A preferred whey mineral content is not limited because it varies depending on the content and composition of the milk or dairy product in the plastic oil composition of the present invention. 5 mass % or less is preferable. From the viewpoint of reliably obtaining the effect of containing whey minerals, the lower limit of the whey mineral content is preferably 0.01% by mass.

Furthermore, the plastic fat composition of the present invention preferably contains a fermented lactic acid product. This is because the inclusion of the fermented lactic acid product results in a plastic oil composition having a more favorable flavor.
The lactic acid fermented product in the present invention is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria, and refers to an oil-in-water emulsion containing milk or dairy products as the substrate. .
The above oil-in-water emulsions containing milk and dairy products include raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw sheep milk, partially skimmed milk, skim milk, processed milk, cream, cream cheese, butter , Cheese, Concentrated whey, Concentrated milk, Concentrated skim milk, Condensed milk without sugar, Condensed milk without sugar, Sweetened condensed milk, Sweetened condensed skim milk, Whole milk powder, Cream powder, Whey powder, Buttermilk powder, Sweetened milk powder, Preparation Powdered milk, fermented milk, lactic acid bacteria drink, milk drink, etc., powdered skim milk, protein-concentrated whey powder, buttermilk powder, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc. Alternatively, two or more kinds can be selected and used.

From the viewpoint of obtaining a plastic oil composition with a good flavor, the content of the milk or dairy product in the oil-in-water emulsion is preferably 2 to 50% by mass as non-fat milk solids, and 5 to It is more preferably 20% by mass.
The oil content in the oil-in-water emulsion used for the production of the fermented lactic acid is preferably 1.5 to 50% by mass, more preferably 1.5 to 30% by mass, and most preferably 2 to 20% by mass. is. Moreover, the water content in the oil-in-water emulsion is preferably 30 to 95% by mass, and more preferably 70 to 90% by mass.

Water can be used as the moisture contained in the oil-in-water emulsion used in the production of the lactic acid fermentation product. Instead of water or in addition to water, among the above milk and dairy products, milk and dairy products containing a lot of water such as milk, concentrated milk, whey, cream, butter, cream cheese, natural cheese, processed cheese, etc. can also be used.
The oil-in-water emulsion preferably contains 75 to 250 parts by mass of protein and 120 to 300 parts by mass of carbohydrate with respect to 100 parts by mass of fat in the oil-in-water emulsion. The amounts of protein and carbohydrates shall be calculated together with the amounts of proteins and carbohydrates contained in ingredients other than milk ingredients.

The method for producing the fermented lactic acid used in the present invention is not particularly limited, and known methods can be employed. Preferably, an oil-in-water emulsion prepared to have the above component composition is subjected to lactic acid fermentation with any lactic acid bacterium to produce a lactic acid-fermented product. Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus thermophilus, and Leuconostoc mesenteroides subsp. cremoris can be used as lactic acid bacteria, for example. In the present invention, among the above lactic acid bacteria, lactic acid fermentation with one or more lactic acid bacteria including Streptococcus thermophilus and/or Leuconostoc mesenteroides subsp. cremoris is preferable for obtaining good flavor.

In addition, the end point of fermentation of the lactic acid fermented product is appropriately determined according to the pH. From the viewpoint of obtaining a plastic oil composition with good flavor, it is preferable to stop fermentation at pH 2.8 to 5.5, more preferably at pH 3.0 to 5.0, Most preferably, the fermentation is stopped between pH 3.5-5.0.

When the plastic oil-fat composition of the present invention contains the lactic acid fermentation product, the content of the lactic acid fermentation product, together with the other raw materials, can be any amount that satisfies the above condition (a). From the viewpoint of achieving both good physical properties and flavor of the resulting plastic fat composition, the content of the lactic acid fermentation product in the plastic fat composition is preferably 10% by mass or less, more preferably 8% by mass or less. preferable. From the viewpoint of reliably obtaining the effect of containing the lactic acid fermented product, the lower limit of the content of the lactic acid fermented product is preferably 1% by mass.

In addition to the raw materials described above, the plastic oil and fat composition of the present invention may contain the following other components within a range that does not impair the effects of the present invention. Other ingredients that can be contained in the plastic oil and fat composition of the present invention include, for example, sugars, emulsifiers, starches, dextrin, dietary fiber, salty agents such as salt and potassium chloride, and acetic acid, lactic acid, gluconic acid and the like. Acidulants, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soybean protein, whole eggs and egg yolks・Eggs such as enzyme-treated egg yolks, egg whites, egg proteins, various processed egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf-life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa Food materials and food additives such as powders, grains, beans, vegetables, meats and seafood. The above-mentioned other raw materials can be arbitrarily contained within a range that does not impair the purpose of the present invention. contain.

Examples of the emulsifier include monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, and the like. and can be used singly or in combination of two or more. From the viewpoint of not spoiling the flavor, the content of the emulsifier in the plastic fat composition of the present invention is preferably 10% by mass or less, more preferably 5% by mass or less.

The plastic oil-fat composition of the present invention is a plastic oil-fat composition having a continuous phase of oil such as a shortening type, a water-in-oil emulsion, an oil-in-water-in-oil emulsion, or a water-containing oil-in-water emulsion. It can take the form of a plastic oil composition as a continuous phase, but when condition (a) is satisfied, depending on the amount of non-fat milk solids contained, there are cases where oil-in-water emulsification becomes unstable. Therefore, it is preferable to take the form of a plastic oil-fat composition having a continuous phase of oil rather than the form of an oil-in-water emulsion.

Next, a preferred method for producing the plastic fat composition of the present invention will be described.
The plastic fat composition of the present invention is suitably produced by mixing the milk or dairy product, preferably the protein-enriched whey (A) and the protein-enriched whey (B), so as to satisfy the condition (a) above. be. As long as it satisfies the above condition (a), the above milk and dairy products, preferably protein-enriched whey (A) and protein-enriched whey (B), may be contained in the oil phase, and may be contained in the water phase. The production method is not particularly limited, and it can be produced by a known method.
An example of producing a water-in-oil emulsion plastic fat composition using the protein-enriched whey (A) and the protein-enriched whey (B) will be described below.

In order to produce a plastic fat composition that is a water-in-oil emulsion, the protein-enriched whey (A) and the protein-enriched whey (B) are preferably added to the aqueous phase so as to satisfy the condition (a).
Next, an oil phase mainly composed of fats and oils and an aqueous phase containing protein-enriched whey (A) and protein-enriched whey (B) are mixed and emulsified into a water-in-oil type to obtain a preliminary emulsified liquid. . Then, by rapidly cooling and plasticizing the obtained preliminarily emulsified liquid, the plastic oil composition of the present invention, which is a water-in-oil emulsion, can be obtained.

Specifically, first, an oil phase containing other raw materials such as an emulsifier as necessary in fats and oils, and protein-concentrated whey (A) and protein-concentrated whey (B) in water are added so as to satisfy the condition (a). A pre-emulsified liquid is prepared by mixing and emulsifying the water phase contained in the above. When the intended plastic fat composition contains whey minerals, the whey minerals are preferably contained in the aqueous phase. Moreover, when the target plastic fat composition contains a fermented lactic acid product, it is preferably contained in the aqueous phase.

It is desirable to sterilize the pre-emulsified liquid thus obtained. The sterilization method may be a batch method using a tank or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80-100°C, more preferably 80-95°C, and most preferably 80-90°C. After that, pre-cooling is performed to the extent that fat crystals do not precipitate, if necessary. The pre-cooling temperature is preferably 40-60°C, more preferably 40-55°C, and most preferably 40-50°C.

The pre-emulsified liquid is then cooled. Quenching plasticization is preferably carried out. This quenching plasticization is a combination of a closed continuous scraped tube chiller cooler (A unit) such as a combinator, a votator, a perfector and a chemtator, a plate heat exchanger, and a die cooler and a complexor of an open cooler. It can be done using a combination. By performing this rapid cooling plasticization, the pre-emulsified liquid becomes a plastic oil composition. A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used during rapid cooling and plasticization. Nitrogen, air, or the like may or may not be included in the manufacturing process of the plastic oil composition of the present invention, which is a water-in-oil emulsion.

When the plastic fat composition of the present invention is a plastic fat composition containing little water, such as shortening, milk or dairy products such as protein-enriched whey (A) and (B), and optionally milk The plastic oil composition of the present invention can be produced by mixing and dispersing other ingredients such as Kiyoshi Mineral and fermented lactic acid in the oil phase so as to satisfy the above condition (a).

The plastic oil and fat composition of the present invention can be used for various foods, and is particularly preferably used for roll-in and kneading of bakery products, as well as sandwiches, toppings, fillings and spreads. When the plastic fat composition of the present invention is used as a roll-in fat composition, the plastic fat composition is formed into a shape such as a sheet, a block, a cylinder, a rectangular parallelepiped, or the like after rapid cooling and plasticization. Preferred sizes for each shape are 50 to 1000 mm in length, 50 to 1000 mm in width and 1 to 50 mm in thickness in the case of a sheet. In the case of a block, it has a length of 50 to 1000 mm, a width of 50 to 1000 mm and a thickness of 50 to 500 mm. In the case of a cylindrical shape, it has a diameter of 1 to 25 mm and a length of 5 to 100 mm. A rectangular parallelepiped has a length of 5 to 50 mm, a width of 5 to 50 mm, and a height of 5 to 100 mm. When the plastic fat composition of the present invention is used as a fat composition for kneading, it is preferable to pour the plastic fat composition into a container such as a case or a cup after rapid cooling and plasticization.

Next, the bakery dough of the present invention will be described. The bakery dough of the present invention contains the plastic fat composition of the present invention. The type of dough used in the bakery dough of the present invention is not particularly limited, and includes any bread dough and confectionery dough. Specifically, bread dough, sweet bread dough, variety bread dough, butter roll dough, soft roll dough, hard roll dough, sweet roll dough, Danish dough, pastry dough, French bread dough, pie dough, choux dough, donut dough, sponge Examples include cake dough, butter cake dough, pound cake dough, cookie dough, hard biscuit dough, waffle dough, and scone dough.

The content of the plastic fat composition of the present invention in the bakery dough of the present invention is the same as the content of conventionally known plastic fat compositions, and an appropriate value is selected depending on the type of bakery dough. For example, when the plastic fat composition of the present invention is kneaded into bread dough, the content of the plastic fat composition of the present invention is preferably 30 parts by mass or less with respect to 100 parts by mass of the flour contained in the bakery dough. , more preferably 20 parts by mass or less, most preferably 15 parts by mass or less, more preferably 0.5 parts by mass or more, more preferably 1 part by mass or more, and most preferably 1.5 parts by mass or more. When the plastic fat composition of the present invention is used as a roll-in fat composition, it is not particularly limited, but the content of the plastic fat composition of the present invention is preferably based on 100 parts by mass of flour contained in bakery dough. is 120 parts by mass or less, more preferably 100 parts by mass or less, and 20 parts by mass or more, more preferably 30 parts by mass or more.

The flours contained in the bakery dough of the present invention include wheat flour (soft flour, all-purpose flour, semi-strong flour, strong flour), wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, and rye flour. Whole grains, soybean flour, pearl barley flour, etc. can be mentioned, and one or more selected from these can be used. In particular, the bakery dough of the present invention preferably contains wheat flour as the grain flour. The content of wheat flour in the flour is preferably 50% by mass or more, more preferably 80% by mass or more, and still more preferably 100% by mass.

When the bakery dough of the present invention is bread dough and contains flour other than wheat flour, the bakery dough preferably contains gluten. The gluten content in the bakery dough is such that the protein content is preferably 5 to 20% by mass, more preferably 10 to 18% by mass, based on the total amount of flour and gluten.

If necessary, the bakery dough of the present invention can be blended with other raw materials that can be used as general confectionery and bread ingredients. Other raw materials include, for example, water, oils and fats, yeast, saccharides and sweeteners, thickening stabilizers, coloring agents, antioxidants, dextrin, milk and dairy products, starches, cheeses, distilled liquors and brewed liquors. , various liqueurs, emulsifiers, leavening agents, inorganic salts, salt, baking powder, yeast foods, cacao and cocoa products, coffee and coffee products, herbs, beans, proteins, preservatives, bittering agents, acidulants, pH adjusters, shelf life Examples include improvers, fruits, fruit juices, jams, fruit sauces, seasonings, spices, flavorings, various food materials and food additives.

The above and other raw materials can be used arbitrarily as long as they do not impair the effects of the present invention. Regarding water, for example, in the case of bread, it is used in a range of preferably 30 to 100 parts by mass, more preferably 30 to 70 parts by mass, based on 100 parts by mass of the flour. In addition, other raw materials other than water are blended in a range of preferably 100 parts by mass or less, more preferably 50 parts by mass or less in total with respect to 100 parts by mass of the flour. In addition, when a raw material containing moisture is used as the other raw material, the water contained in the other raw material is also included in the above water.

Examples of the method for producing the bakery dough of the present invention include a medium dough method, a direct kneading method, a liquid dough method, a medium noodle method, a hot water dough method, etc. when the bakery dough is bread dough. In the case of , sugar batter method, flower batter method, all-in-mix method, joint method, separate method, etc. can be mentioned, and all confectionery and bread making methods commonly used as confectionery and bread making methods can be taken. .

Among the bakery doughs of the present invention, especially when bread dough is produced by the sponge dough method, the plastic oil composition of the present invention is kneaded into the sponge dough and/or the main kneading dough. Although it is possible, it is preferable to knead and contain it in the main kneading dough.
The bakery dough of the present invention can be refrigerated or frozen.

Next, the bakery product of the present invention will be described. The bakery product of the present invention is obtained by heat-treating the bakery dough produced using the plastic fat composition of the present invention.
By using the plastic fat composition of the present invention, it is possible to obtain a bakery product that does not have an offensive taste and has a good richness and a milky flavor.

Examples of the heat treatment include baking, frying, steaming, and microwave treatment of the bakery dough. As the conditions for the heat treatment, known conditions can be employed without particular limitation. Also, the obtained bakery product of the present invention can be stored in a refrigerator or freezer, or heated in a microwave oven after the storage.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited by the examples.
In the following, when 95 parts by mass of palm super olein (iodine value 60) random transesterified oil and 5 parts by mass of palm oil are uniformly mixed in a heated and dissolved state, simply referred to as a fat mixture. There is
Moreover, in this example, Lacprodan 80 (manufactured by Arla Foods) was used as the protein-concentrated whey (A). Lacprodan 80 has a protein content of 77.4% by weight, a carbohydrate content of 9.5% by weight, a lipid content of 5.0% by weight, an ash content of 2.6% by weight and a water content of 5.5% by weight. 5% by mass, 86.5% by mass of protein content in 100% by mass of non-fat milk solids, 10.6% by mass of carbohydrate content in non-fat milk solids, ash content in non-fat milk solids The amount was 2.9% by weight.
Fondlac SL (manufactured by Megret) was used as the protein-concentrated whey (B). Fondlac SL has a protein content of 26.5% by weight, a carbohydrate content of 48.5% by weight, a lipid content of 2.5% by weight, an ash content of 18.5% by weight and a moisture content of 4.0%. % by weight, protein content in non-fat milk solids is 28.3% by weight, carbohydrate content in non-fat milk solids is 51.9% by weight, ash content in non-fat milk solids is 19.9% by weight. It was 8% by mass.

The content of whey protein in the protein in the non-fat milk solids of the skim milk powder used in Comparative Example 1 is less than 70% by mass, and the non-fat milk solids of protein-enriched whey (A) and protein-enriched whey (B) The content of whey protein in the protein was over 80% by mass.
Further, hereinafter, the plastic fat composition of Example 1 may be simply referred to as the plastic fat composition (Ex. 1), and the bakery dough obtained using the plastic fat composition (Ex. 1), as well as the Bakery products obtained by heat-treating bakery dough are sometimes referred to as bakery dough (Ex. 1) and bakery products (Ex. 1). The same applies to other examples and comparative examples.

<Production of whey minerals>
Sweet whey obtained as a by-product in the production of cheese was subjected to nanofiltration membrane separation, and then concentrated to a solid content of 20% by mass by reverse osmosis filtration membrane separation to obtain concentrated sweet whey. The resulting concentrated sweet whey was heat treated at 80° C. for 20 minutes and the resulting precipitate was centrifuged to remove it from the concentrated sweet whey. The concentrated sweet whey from which the precipitate was removed was further concentrated with an evaporator and spray-dried to obtain whey mineral A with a solid content of 98% by mass. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Production of fermented lactic acid product>
With respect to 83% by mass of water, 4.5% by mass of skim milk powder (95.2% by mass of non-fat milk solids, 34% by mass of protein content), whey powder (95% by mass of non-fat milk solids, protein content 13% by mass), 3.5% by mass, total milk protein (91% by mass non-fat milk solids, 81% by mass protein content), 1% by mass non-fat concentrated milk (25.6% by mass non-fat milk solids , protein content 9.2% by mass) was added, stirred while maintaining the temperature of the water bath at 60 ° C., and after sufficiently dispersing and dissolving, unsalted butter (non-fat milk solids content 1.0% by mass) was added. 20% by weight, 83% by weight of milk fat) and 2% by weight of cream cheese (14% by weight of non-fat milk solids, 55% by weight of milk fat) were added, and the temperature of the water bath was maintained at 60 ° C. The mixture was further stirred and emulsified into an oil-in-water type.
After stirring until no lumps are seen in the raw material, homogenize with a pressure homogenizer H20 manufactured by Sanwa Engineering Co., Ltd. at a homogenization pressure of 20 MPa, heat sterilize with a plate heat exchanger at 80 ° C. for 3 minutes, plate Cooled to 30 ° C. with a heat exchanger to prepare an oil-in-water emulsion containing a dairy raw material having a non-fat milk solid content of 9.8% by mass and a milk fat content of 2.9% by mass. did.
Subsequently, using the oil-in-water emulsion containing this dairy raw material as it is as a substrate, Lactobacillus helveticus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. 0.04 parts by mass of a freeze-dried lactic acid bacteria starter containing 6 types of cremoris was added, and fermented at 30° C. for 12 hours while stirring at 15 rpm. The pH was 6.4 when the lactic acid bacteria starter was added, and 4.5 when the lactic acid fermentation process was completed. Through the above process, the fermented lactic acid used in the present invention was obtained.

<Comparative Examples 1 to 6 and Examples 1 to 11>
Plastic fat compositions (Ex. 1) to (Ex. 11) and plastic fat compositions (Comp. 1) to (Comp.
First, an oil phase was prepared by adding and dissolving 0.1 part by mass of lecithin to a mixture obtained by heating each of the fat and oil mixture and butter to 60° C. to melt and mix them. On the other hand, an aqueous phase was prepared by mixing and dispersing protein-enriched whey (A) and protein-enriched whey (B) in water. The prepared oil phase and water phase were mixed to form a water-in-oil emulsion, sterilized, and cooled while being kneaded in a rapid cooling plasticizing step (cooling rate -20°C/min) to obtain a plastic oil composition.
As a control, a plastic fat composition was produced in the same manner as in Examples except that it did not contain protein-enriched whey.

Comparative Example 6 and Examples 7 to 9 were produced in the same manner as for other plastic fat compositions, except that the formulation of Example 3 was used as a base and the whey mineral was added to the water phase.
Examples 10 and 11 were produced in the same manner as for other plastic oil and fat compositions, except that the lactic acid fermentation product was added to the water phase based on the formulation of Example 3.

Using the plastic fat compositions (ratio 1) to (ratio 6) obtained as described above and the plastic fat compositions (actual 1) to (actual 11), the following formulation and manufacturing method are used to make Pullman-type bread ( Comparisons 1) to (6) and Pullman-type breads (Ex. 1) to (Ex. 11) were obtained.

[Composition and manufacturing method of Pullman-type bread]
70 parts by mass of strong flour (trade name “Camellia”: manufactured by Nisshin Flour Milling, protein content 11.8% by mass and ash content 0.37% by mass), 2 parts by mass of fresh yeast, 0.1 part by mass of yeast food and 40 parts by mass of water The parts were placed in a mixer bowl and mixed using a hook at low speed for 2 minutes and medium speed for 2 minutes to obtain a medium dough. The kneading temperature was 24°C.
This sponge dough was placed in a dough box, and the sponge dough was fermented for 4 hours in a constant temperature room with a temperature of 28° C. and a relative humidity of 85%. The endpoint temperature was 29°C. The dough that has undergone middle seed fermentation is put into the mixer bowl again, and 30 parts by weight of strong flour, 5 parts by weight of white sugar, 2 parts by weight of skimmed milk powder, 1.5 parts by weight of salt and 25 parts by weight of water are added. The mixture was kneaded for 3 minutes at a low speed and then for 3 minutes at a medium speed. Next, 5 parts by mass of the plastic fat composition of Example or Comparative Example was added, and using a hook, mixing was performed at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 1 minute to obtain bread dough. The kneading temperature of the obtained bread dough was 28°C. After a floor time of 20 minutes, the obtained bread dough was divided into 230 g pieces and cut into round pieces. Next, after a bench time of 20 minutes, mold molding is performed, 6 pieces are made into a U shape and placed in a 3 loaf type Pullman mold, after being proofed at 38 ° C. and a relative humidity of 85% for 50 minutes, the temperature is set to 200 ° C. It was placed in a fixed kiln and baked for 40 minutes to obtain a Pullman-type bread.

The obtained Pullman-type bread was scored by five expert panelists according to the following evaluation criteria. Prior to evaluation, the degree of sensuality corresponding to each score was adjusted among the panelists in advance.
◎++ if the aggregated result is 25-23 points, ◎+ if it is 22-20 points, ◎ if it is 19-17 points, ○ if it is 16-14 points, 13-11 points A score was indicated as Δ, and a score of 10 or less was indicated as ×. Table 2 shows the results.
In the present invention, the full-bodied taste means a rich flavor that is preferably felt in the oral cavity/nasal cavity during mastication and immediately after swallowing.

〔Evaluation criteria〕
・Body taste 5 points: Compared to the control, the excellent body taste is felt strongly.
4 points: A superior richness is felt compared to the control.
3 points: Savory taste compared to control.
2 points: A weak body taste similar to that of the control is sensed.
1 point: Less richness than the control.
- Milk flavor 5 points: Compared to the control, a superior milk flavor is felt strongly.
4 points: A superior milky flavor is sensed compared to the control.
3 points: A milky flavor is sensed compared to the control.
2 points: A weak milky flavor similar to that of the control is sensed.
1 point: Less milky flavor than the control.
- Harsh taste 5 points: Not felt at all.
4 points: It is a problem-free level although it is felt very slightly.
3 points: Slightly felt, but no problem level.
2 points: Clearly sensed.
1 point: A strong acrid taste is sensed.

As is clear from Table 2, Pullman-type breads (Ex. 1) to (Ex. 6) produced using the plastic oil and fat compositions (Ex. 1) to (Ex. 6) have two flavors of richness, milk flavor and harshness. 3 or more, a higher evaluation was obtained than the Pullman-type breads (comparison 1) to (comparison 5) produced using the plastic oil and fat compositions (comparison 1) to (comparison 5). This shows that by using a plastic fat composition in which the mass ratio of protein, carbohydrate and ash in non-fat milk solids is adjusted to a specific range, it is possible to obtain good richness and milky flavor, as well as a sharp taste. This indicates that a bakery product with less is obtained.
In addition, Pullman-type breads (Ex. 7) to (Ex. 9) produced using plastic oil compositions (Ex. 7) to (Ex. 9) containing whey minerals have even better richness and milk flavor. Met. This indicates that bakery products with better body and milk flavor can be obtained by using a whey mineral-containing plastic fat composition.
Furthermore, the Pullman-type breads (Ex. 10) to (Ex. 11) produced using the plastic fat compositions (Ex. 10) to (Ex. 11) containing the fermented lactic acid have even better richness and milky flavor. Met. This indicates that the use of a plastic fat composition containing a fermented lactic acid product makes it possible to obtain bakery products with even better richness and milky flavor.

<Examples 12 to 15>
In this example, differences in flavor depending on the amount of butter used in combination were examined. Based on Example 3, plastic oil and fat compositions (Example 12) to (Example 15) were produced so as to have the formulations shown in Table 3 below. The production method is the same as that for producing the plastic oil composition in Examination 1, except that the content of butter is different.
Using the produced plastic fat compositions (Ex. 12) to (Ex. 15), Pullman-type bread (Ex. 12) to (Ex. 15) were produced in the same manner as in Examples 1 to 11. The same panelists as in Study 1 evaluated the obtained Pullman-type bread according to the same criteria. Table 4 shows the results.

Although Pullman-type bread (Ex. 12) and (Ex. 13) were produced using a plastic oil composition with a lower butter content than the control, the evaluation results for richness, milk flavor and harshness were good. Met. From these experimental results, by using a plastic fat composition in which the mass ratio of protein, carbohydrate, and ash in non-fat milk solids is adjusted to a specific range, even when the amount of butter used is small, Alternatively, it was found that a bakery product having an excellent full-bodied milky flavor with little harshness can be obtained even when butter is not used.

Claims (7)

Contains 0.5 to 10% by mass of non-fat milk solids, and in the non-fat milk solids, the mass ratio of protein, carbohydrate, and ash is protein: carbohydrate: ash, 55-70: 20-30: 9 to 14 (the sum of the mass ratios of proteins, carbohydrates and ash is defined as 100), and contains 2.40 to 3.00 parts by mass of potassium per 1 part by mass of sodium. The plastic fat composition according to claim 1, wherein the protein contains 70% by mass or more of whey protein. a protein-enriched whey (A) having a protein content of 70 to 95% by mass, a carbohydrate content of 4 to 15% by mass, and an ash content of 0.1 to 5% by mass;
Mixing with a protein-enriched whey (B) having a protein content of 25 to 30% by mass, a carbohydrate content of 40 to 55% by mass, and an ash content of 15 to 25% by mass,
A method for producing a plastic oil composition according to claim 1 or 2. The method for producing a plastic fat composition according to claim 3, wherein the protein-enriched whey (A) and the protein-enriched whey (B) are used so as to contain 0.5 to 4.5% by mass in total. 5. The method for producing a plastic oil composition according to claim 3 or 4, further comprising whey minerals. A bakery dough containing the plastic fat composition according to claim 1 or 2. A bakery product using the bakery dough according to claim 6.