JP7208076B2 - fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition, and particularly to an oil and fat composition that can impart butter-like flavor and body when used in foods.

BACKGROUND ART Butter has a unique flavor and richness, and is therefore preferred as a food material, and is widely used as a raw material for foods and a heat medium for cooking. In recent years, consumers have increasingly sought out the superior flavor and richness derived from butter, and the consumption of dairy products has increased, leading to a shortage of butter. As a substitute for butter, margarine and the like have been conventionally used, and products with a butter flavor added by adding a small amount of butter to these butter substitutes are also on sale, but the natural flavor of butter and There is a problem that it lacks richness.
In addition, it has been proposed to use butter, milk fat, and pork fat (lard) for the purpose of making it difficult for bleeding to occur (see Patent Documents 1 to 3). Since it has a strong flavor and aroma, it is not suitable for baked confectioneries and breads in which flavor such as butter is important, and heat-cooked foods (see Patent Document 4).

JP 2015-43732 A JP 2015-142568 A JP 2016-82970 A JP 2008-278833 A

Under such circumstances, there is still a demand for a substitute for butter that has a unique flavor and richness similar to that of butter.

The present invention provides the following oil and fat composition, food, method for producing food, method for reducing animal odor derived from livestock animal fat, method for imparting butter-like flavor to food, and imparting butter-like richness to food. It is about the method.
[1] An oil and fat composition containing edible oil and milk powder,
The edible oil is
3% by mass or more and 70% by mass or less of milk-derived fat (component (a)) in the edible fat,
0.5% by mass or more and 8% by mass or less of livestock animal fat (excluding milk-derived fats and oils) (component (b)) in the edible fats and oils,
The content of the edible oil is 50% by mass or more and 99.9% by mass or less with respect to the total amount of the oil and fat composition,
The oil and fat composition, wherein the content of the powdered milk is 0.1% by mass or more and 2% by mass or less relative to the total amount of the oil or fat composition.
[2] The oil and fat composition according to [1], wherein the component (b) is one or two selected from the group consisting of lard and beef tallow.
[3] The oil and fat composition according to [1] or [2], wherein the powdered milk is one or more selected from the group consisting of powdered skim milk, whole powdered milk and buttermilk powder.
[4] The oil and fat composition according to any one of [1] to [3], wherein the oil phase in the oil and fat composition has a solid fat content at 30°C of 2% or more and 18% or less.
[5] The oil and fat composition according to any one of [1] to [4], wherein the content of the edible oil and fat is 50% by mass or more and 90% by mass or less relative to the total amount of the oil and fat composition.
[6] The fat composition according to any one of [1] to [5], which is a water-in-oil fat composition containing 3% by mass or more and 30% by mass or less of water relative to the total amount of the fat composition. thing.
[7] The oil and fat composition according to any one of [1] to [6], which is for heat-cooked foods.
[8] The oil and fat composition according to any one of [1] to [6], which is for cooking with heat.
[9] A food comprising the oil and fat composition according to any one of [1] to [7].
[10] A method for producing a food, comprising cooking with the oil and fat composition according to [8].
[11] Derived from component (b), including adding 5 parts by mass or more and 200 parts by mass or less of powdered milk to 100 parts by mass of livestock animal fat (excluding milk-derived fats and oils) (component (b)) method of reducing animal odors.
[12] The method for reducing animal odor according to [11], which further comprises adding a milk-derived oil (component (a)).
[13] A method for imparting a butter-like flavor to a food, comprising adding the oil or fat composition according to any one of [1] to [7] to the food.
[14] A method for imparting a butter-like flavor to a food product, which comprises cooking the food product with the fat and oil composition according to [8].
[15] A method for imparting butter-like richness to food, which comprises adding the fat and oil composition according to any one of [1] to [7] to food.
[16] A method for imparting butter-like richness to food, which comprises cooking the food with the oil and fat composition according to [8].

According to a preferred embodiment of the present invention, by using the oil and fat composition of the present invention, it is possible to impart the unique flavor and richness of butter to foods. Further, according to a preferred embodiment of the present invention, by using the oil-fat composition of the present invention, the same amount of milk-derived oil and fat contained in the oil-and-fat composition of the present invention is added to the food. In comparison, the butter-like flavor and richness of the food can be enhanced. By using the oil-fat composition of the present invention, it is possible to reduce the amount of milk-derived oil that is required to impart the desired butter-like flavor and richness to foods, which is also beneficial from an economic point of view. is. Such an oil-fat composition of the present invention can be suitably used as a substitute for butter, such as an oil-and-fat composition to be added to heat-cooked food or an oil-and-fat composition for heat-cooking.

Hereinafter, the oil and fat composition of the present invention, food, method for producing food, method for reducing animal odor derived from livestock animal fat, method for imparting butter-like flavor to food, and method for imparting butter-like richness to food will be specifically described.

1. Oil and fat composition The oil and fat composition of the present invention is an oil and fat composition containing edible fat and milk powder,
The edible oil is
3% by mass or more and 70% by mass or less of milk-derived fat (component (a)) in the edible fat,
0.5% by mass or more and 8% by mass or less of livestock animal fat (excluding milk-derived fats and oils) (component (b)) in the edible fats and oils,
The content of the edible oil is 50% by mass or more and 99.9% by mass or less with respect to the total amount of the oil and fat composition,
The content of the powdered milk is 0.1% by mass or more and 2% by mass or less with respect to the total amount of the oil and fat composition.

The oil and fat composition of the present invention uses livestock animal fat (excluding milk-derived fat and oil) and milk powder in a predetermined amount ratio instead of milk-derived fat and oil while reducing the amount of milk-derived fat and oil used. To provide an oil and fat composition capable of imparting natural flavor and richness inherent to butter to foods when used for foods. The components and compounding ratios of the oil and fat composition of the present invention are described below.

(1) Edible oils and fats The edible oils and fats used in the oil and fat composition of the present invention contain 3% by mass or more and 70% by mass or less of milk-derived oils and fats (component (a)) in the edible oils and fats, and livestock animal fats (milk-derived 0.5% by mass or more and 8% by mass or less of (component (b)), excluding fats and oils, in the edible fats and oils. Each component will be described below.

Fats and oils derived from milk (component (a))
Component (a), which is the main component of the oil and fat composition of the present invention, is not particularly limited as long as it is derived from milk. Examples include oils and fats contained in modified milk, low-fat milk, non-fat milk, and processed milk. In the oil and fat composition of the present invention, component (a) may be used alone or in combination of two or more. Among these, as the component (a), fats and oils contained in butter, anhydrous milk fat (hereinafter also referred to as "butter oil"), or processed fats and oils such as these fractionated fats and oils, or combinations thereof are preferably used. Fats and oils contained therein are more preferably used.
In the present invention, the content of component (a) contained in the edible oil is 3% by mass or more and 70% by mass or less, preferably 4% by mass or more and 60% by mass or less, more preferably 5% by mass or more and 50% by mass. % or less. By using the component (a) within the above range, when the oil and fat composition of the present invention is used in food, the desired natural flavor and richness inherent in butter can be added to the food while suppressing the amount of component (a) used. can be granted. The content of component (a) can be appropriately determined according to the purpose, application, etc. of the oil and fat composition.

Livestock animal fat (excluding milk-derived fats and oils) (ingredient (b))
In the oil and fat composition of the present invention, the component (b) used in combination with the component (a) is a fat (fat) contained in the body of a livestock animal other than the component (a). There are no particular restrictions. Component (b) used in the present invention is selected from the group consisting of lard, beef tallow, chicken fat, rabbit fat, mutton fat, horse fat, and these oils and fats, transesterified, hydrogenated and fractionated. One or two or more of these can be used in combination. Among these, one selected from the group consisting of lard, beef tallow, and fractionated oils and fats thereof, because it is easy to obtain, and when the oil and fat composition is used in food, it is easy to impart butter-like richness to the food. Two or more kinds are preferable, lard and beef tallow are more preferable, and lard is still more preferable.
In the present invention, the content of component (b) contained in the edible oil is 0.5% by mass or more and 8% by mass or less, preferably 0.6% by mass or more and 8% by mass or less, more preferably 0.5% by mass or more and 8% by mass or less. It is 7 mass % or more and 7 mass % or less. By using the component (b) within the above range, the amount of the component (a) used can be reduced without causing the characteristic scent (beast odor) derived from the component (b) to be felt when blended in the oil and fat composition. It is possible to add butter-like flavor and richness close to the original natural flavor and richness of butter to foods using the oil and fat composition. According to a preferred embodiment of the present invention, by blending the component (b) in the oil and fat composition of the present invention together with powdered milk in the above range, the milk-derived oil and fat in the same amount as the milk-derived oil contained in the oil and fat composition of the present invention can be obtained. It is possible to enhance the butter-like flavor and richness of the food compared to the case where the fat is added to the food. The content of the component (b) can be appropriately determined according to the purpose and application of the oil and fat composition.

Other oils and fats (component (c))
The fat and oil composition of the present invention may contain fat and oil (also referred to as component (c)) other than components (a) and (b).
There are no particular restrictions on the component (c) fats and oils as long as they are edible fats other than the components (a) and (b). For example, vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, and coconut oil; animal oils such as fish oil and whale oil; fatty acid triglycerides; and processed oils and fats obtained by subjecting these oils and fats to one or more processes selected from the group consisting of transesterification, hydrogenation and fractionation. These fats and oils may be used alone or in combination of two or more, and can be appropriately determined according to the purpose, application, etc. of the fat and oil composition.

In the present invention, the content of component (c) contained in the edible fat is the balance of components (a) and (b) contained in the edible fat.
The total amount of components (a) and (b) contained in the edible oil can be appropriately determined according to the desired butter-like flavor and richness, and the purpose and application of the oil and fat composition. The total amount of components (a) and (b) contained in edible fats and oils is usually preferably 3.5% by mass or more and 78% by mass or less, more preferably 5% by mass or more and 72% by mass or less, still more preferably 8% by mass. It is more than mass % and below 60 mass %.

In the present invention, the content of the edible oil is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more relative to the total amount of the oil and fat composition. Moreover, it is 99.9 mass % or less.
Moreover, when the oil-and-fat composition of the present invention is in the form of an oil-based composition that does not substantially contain water, the content of the edible oil and fat is usually 85% by mass or more and 99.9% by mass with respect to the total amount of the oil-and-fat composition. % or less, more preferably 90% by mass or more and 99.5% by mass or less, and still more preferably 95% by mass or more and 99% by mass or less.
The oil and fat composition of the present invention may be in the form of an emulsion. For example, when the oil and fat composition of the present invention is in the form of a water-in-oil type oil and fat composition, the content of the edible oil and fat is the total amount of the oil and fat composition. On the other hand, it is preferably 50% by mass or more and 95% by mass or less, more preferably 60% by mass or more and 93% by mass or less, still more preferably 70% by mass or more and 90% by mass or less, still more preferably 80% by mass or more and 90% by mass or less. be.

(2) Powdered Milk The powdered milk used in the oil and fat composition of the present invention is not particularly limited as long as it is obtained by removing almost all the moisture from milk and powdering it. Preferred examples of powdered milk used in the oil and fat composition of the present invention include whole milk powder, skimmed milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder and modified milk powder. These terms are defined in Article 2 of the Ministerial Ordinance Concerning Compositional Standards for Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of 1951). i.e.
"Whole milk powder" means powdered milk after almost all the water has been removed from raw milk, cow's milk or special milk.
"Skimmed milk powder" refers to raw milk, cow's milk, or special cow's milk from which milk fat has been removed, from which almost all the water has been removed and powdered.
"Cream powder" refers to raw milk, cow's milk, or special cow's milk from which ingredients other than milk fat have been removed, and almost all of the water has been removed and powdered.
“Whey powder” refers to whey produced by fermenting milk with lactic acid bacteria or by adding enzymes or acids to milk, removing almost all of the water, and pulverizing it.
"Protein-concentrated whey powder" refers to the lactose-free whey produced by fermenting milk with lactic acid bacteria or adding enzymes or acids to milk, removing almost all of the water, and powdering it. say.
"Buttermilk powder" refers to powdered buttermilk obtained by removing most of the water from the buttermilk.
“Sweetened milk powder” means raw milk, cow's milk or special cow's milk with sucrose added to remove almost all the moisture and powdered, or whole milk powder with sucrose added.
"Reconstituted milk powder" refers to raw milk, cow's milk, special milk, or food products made from these raw materials that have been processed or used as the main raw material, and added with the nutrients necessary for infants and infants, and powdered.
These milk powders may be used alone or in combination of two or more.
In the present invention, among these powdered milks, one or more selected from the group consisting of powdered skim milk, whole milk powder and buttermilk powder is preferable from the viewpoint of further reducing the animal odor derived from the component (b). , skimmed milk powder is more preferred.

In the present invention, the content of the powdered milk is 0.1% by mass or more and 2% by mass or less, preferably 0.2% by mass or more and 1.5% by mass or less, more preferably 0.1% by mass or more and 2% by mass or less, based on the total amount of the oil and fat composition. It is 3% by mass or more and 1.3% by mass or less, more preferably 0.4% by mass or more and 1.2% by mass or less. By using the powdered milk in the above range, it becomes difficult to perceive the characteristic scent (beast odor) of the component (b) in the oil and fat composition, and while suppressing the amount of the component (a) used, the food using the oil and fat composition It is possible to impart a butter-like flavor and richness close to the natural flavor and richness inherent in butter to the butter. According to a preferred embodiment of the present invention, the oil and fat composition of the present invention is obtained by blending powdered milk in the above range with the component (b) in the oil and fat composition of the present invention. The butter-like flavor and richness of the food can be enhanced compared to the case where the milk-derived fat and oil is added to the food in an amount equal to that of the fat and oil.

(3) Form of oil and fat composition As described above, the oil and fat composition of the present invention may be in the form of an oily composition that does not substantially contain water, or may be in the form of an emulsion containing water. is preferably in the form of an emulsion.

When the oil-fat composition of the present invention is in the form of an oil-based composition, the water content in the oil-fat composition of the present invention is preferably 1% by mass or less.

When the oil-fat composition of the present invention is in the form of an emulsion, it is preferably a water-in-oil oil-fat composition in which an aqueous phase is dispersed in an oil phase that is a continuous phase.
When the oil-fat composition of the present invention is a water-in-oil type oil-fat composition, it preferably contains 3% by mass or more and 30% by mass or less of water, more preferably 5% by mass or more and 20% by mass, based on the total amount of the oil-fat composition. % by mass or less, more preferably 7% by mass or more and 18% by mass or less.

Moreover, the oil-and-fat composition of the present invention may contain an emulsifier.
The emulsifier is not particularly limited as long as it is an edible emulsifier. Examples include lecithin, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolenic acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid. esters, sucrose fatty acid esters, polysorbates, and the like. These emulsifiers may be used alone or in combination of two or more.

(4) Optional Components The oil and fat composition of the present invention may contain other components as long as they do not impair the object and effect of the present invention.
For example, it may contain oil-soluble components such as colorants such as carotene; fragrances; antioxidants such as tocopherol and ascorbate.
Moreover, when the oil-and-fat composition of the present invention is in the form of an emulsion, it may further contain non-oil-soluble components such as salt, sugars, and various extracts.
These optional components may be used singly or in combination of two or more.

(5) Solid fat content The solid fat content at 30°C of the oil phase in the oil and fat composition of the present invention is preferably 2% or more and 18% or less, more preferably 4% or more and 17% or less, and even more preferably 6% or more and 16% or less, more preferably 8% or more and 15% or less. When the solid fat content of the oil phase at 30°C is within the above range, the oil and fat composition maintains appropriate shape retention and meltability, and is easy to use for cooking. In this specification, the solid fat content can be measured according to the method described in Examples.

(6) Preparation of oil and fat composition The oil and fat composition of the present invention can be prepared by a conventionally known method.
For example, when the oil-fat composition of the present invention is an oil-based composition, the edible oil, milk powder, and optional oil-soluble components are mixed while heating as necessary, and kneaded using a quenching and kneading device. can be prepared by
When the oil-fat composition of the present invention is an emulsion such as a water-in-oil oil-fat composition, an oil phase containing an edible oil and any oil-soluble ingredients (including an emulsifier), and water, milk powder and, if necessary, After preparing each aqueous phase containing an arbitrary oil-insoluble component, the oil phase and aqueous phase are mixed while heating as necessary, and the resulting emulsion is kneaded using a rapid cooling and kneading device. can be done.
Examples of the rapid cooling and kneading device include Perfector, Combinator, Votator, Nexus and the like.

(7) Use of Oil and Fat Composition The oil and fat composition of the present invention is suitably used as a substitute for butter in foods requiring butter-like flavor and richness.

For example, the oil-and-fat composition of the present invention is suitable as an oil-and-fat composition to be added to heat-cooked foods that are cooked by cooking methods such as baking, boiling, frying, frying, and steaming by applying heat to foodstuffs. It can be used particularly preferably as an oil and fat composition to be blended in "simmering" heat-cooked foods. By blending the fat and oil composition of the present invention into food cooked with heat, the butter-like flavor and body can be felt more strongly by heating, and the characteristics of the fat and oil composition of the present invention can be exhibited more. Such heat-cooked foods are not particularly limited as long as butter-like flavor and richness are required. Examples include baked goods, cakes, breads, sauces (butter sauce, white sauce, brown sauce, etc.), soups, stews, hamburgers, gratins, etc. One selected from sauces, soups and stews is preferred. be done. The amount of the oil and fat composition blended in the heat-cooked food is not particularly limited as long as it is within a range that can impart a butter-like flavor and richness to the heat-cooked food. As a standard, for example, it is 1% by mass or more and 50% by mass or less with respect to the whole heat-cooked food.

Moreover, the oil-and-fat composition of this invention can be used suitably as a heat carrier for heat cooking. For example, it can be suitably used as an oil-and-fat composition for heat cooking, which is used for cooking foodstuffs by a cooking method such as baking, frying, or frying, and is particularly suitable for "frying" cooking. be able to. For example, in dishes such as egg dishes, meat dishes, fish dishes, and vegetable dishes, it can be used as a fat and oil composition for cooking ingredients with heat. By cooking with the oil and fat composition of the present invention, it is possible to impart a butter-like flavor and body to the food obtained by the cooking. When the oil and fat composition of the present invention is used as a heating medium for heat cooking, the amount used is not particularly limited as long as it can impart a butter-like flavor and richness to the food obtained by heat cooking. As a standard, for example, it is 2 parts by mass or more and 600 parts by mass or less with respect to 100 parts by mass of the food material.
In addition, the present invention also includes a method for producing a food including cooking with the fat and oil composition for heat cooking. In this method, the cooking temperature is preferably a temperature that does not impair the flavor and richness of the food obtained by cooking, and may be appropriately selected depending on the ingredients and dishes, but usually 120 ° C. or higher and 200 ° C. or lower is preferable. , more preferably 140° C. or higher and 190° C. or lower, still more preferably 150° C. or higher and 180° C. or lower. The heating and cooking time may be appropriately selected depending on the ingredients and dishes.
According to a preferred embodiment of the present invention, by using the oil-fat composition of the present invention, the amount of milk-derived oil and fat contained in the oil-and-fat composition of the present invention and the same amount of milk-derived oil and fat are added to the food. , can enhance the butter-like flavor and richness of foods. In addition, according to a preferred embodiment of the present invention, it is possible to reduce the amount of milk-derived fats and oils required to impart the desired butter-like flavor and richness to foods, so it is economical. Beneficial.

2. Food The present invention also includes a food containing the oil and fat composition of the present invention. The food of the present invention is not particularly limited as long as it contains the oil and fat composition of the present invention. Including food. The amount of the oil and fat composition of the present invention contained in the food is not particularly limited, and may be appropriately determined according to the purpose and application.

3. Method for reducing animal odor derived from livestock animal fat The present invention is derived from component (b), comprising adding powdered milk to livestock animal fat (excluding milk-derived fats and oils) (component (b)). Also included are methods of reducing animal odors.
While component (b) has a rich flavor, it also has a peculiar smell (beast odor) and is different from butter flavor, so it is not suitable for foods where butter flavor is important. Recently, the inventors of the present application have found that the animal odor derived from component (b) can be reduced by adding powdered milk, and have found that livestock animal fat can be used more effectively in foods.
The component (b) and powdered milk that can be used in the present invention are as described in the above "1. Oil and fat composition".
The mixing ratio of the component (b) and the powdered milk is preferably 5 parts by mass or more and 200 parts by mass or less, more preferably 8 parts by mass or more and 100 parts by mass, per 100 parts by mass of the component (b). parts or less, more preferably 12 to 60 parts by mass, still more preferably 15 to 30 parts by mass. By mixing the component (b) and the powdered milk in the above range, the animal odor derived from the component (b) is hardly perceived, and the milk-like flavor of the powdered milk is not strongly perceived.
In addition, in the method for suppressing animal odor, it is preferable to further add milk-derived fats and oils (component (a)). By adding the component (a) in addition to the powdered milk, the animal odor derived from the component (b) can be made more difficult to perceive. Regarding the mixing ratio of component (b) and component (a), the amount of component (a) used is preferably 50 parts by mass or more and 10000 parts by mass or less, more preferably 100 parts by mass of component (b). 100 parts by mass or more and 2000 parts by mass or less is more preferable.
When component (a) is added to component (b) in addition to powdered milk, the order of addition of powdered milk and component (a) is not particularly limited. After adding powdered milk to component (b), component (a) may be added to the resulting composition, or component (a) may be added to component (b) before adding component (a) to the resulting composition. You can add milk powder to
Thus, according to the method of the present invention, the animal odor derived from the component (b) can be reduced, and the range of foods in which the component (b) can be used is widened.

4. Method for imparting butter-like flavor to food (1) First aspect The method for imparting butter-like flavor to food according to the first aspect of the present invention comprises: It is characterized by adding the oil and fat composition of the present invention described above.
According to the method of the present invention, by adding the oil and fat composition of the present invention to a food, it is possible to impart a desired butter-like flavor to the food while suppressing the content of component (a). Here, the term "butter-like flavor" means that the natural butter-like aroma and taste, which can be felt immediately after eating the food, can be felt in a well-balanced manner. According to a preferred embodiment of the present invention, by using the oil-fat composition of the present invention, the amount of milk-derived oil and fat contained in the oil-and-fat composition of the present invention and the same amount of milk-derived oil and fat are added to the food. , can enhance the buttery flavor of foods. In addition, according to a preferred embodiment of the present invention, it is possible to reduce the amount of milk-derived fats and oils required to impart the desired butter-like flavor to foods, which is also beneficial from an economic point of view. be.

In the present invention, the food to which the butter-like flavor is imparted is not particularly limited. Preferably. The heat-cooked foods and specific examples thereof are as described in the section "(7) Uses of fat and oil composition" in "1. Fat and oil composition" above.

(2) Second aspect A method for imparting a butter-like flavor to a food according to the second aspect of the present invention includes heating the food with the oil and fat composition of the present invention described in the above "1. Oil and fat composition" Characterized by cooking.
According to the method of the present invention, by cooking the food with the oil and fat composition of the present invention, it is possible to impart a butter-like flavor to the food while suppressing the content of component (a). Here, the term "butter-like flavor" means that the natural butter-like aroma and taste, which can be felt immediately after eating the food, can be felt in a well-balanced manner. According to a preferred embodiment of the present invention, by using the oil-fat composition of the present invention, the amount of milk-derived oil and fat contained in the oil-and-fat composition of the present invention and the same amount of milk-derived oil and fat are added to the food. , can enhance the buttery flavor of foods. In addition, according to a preferred embodiment of the present invention, it is possible to reduce the amount of milk-derived fats and oils required to impart the desired butter-like flavor to foods, which is also beneficial from an economic point of view. be.
The heat cooking method and specific examples thereof are as described in the section "(7) Uses of oil and fat composition" in the above "1. Oil and fat composition".

5. Method for imparting butter-like richness to food (1) First aspect In the method for imparting butter-like richness to food according to the first aspect of the present invention, the food is subjected to the above "1. Oil and fat composition". It is characterized by adding the oil and fat composition of the present invention described above.
According to the method of the present invention, by adding the oil and fat composition of the present invention to a food, it is possible to impart butter-like richness to the food while suppressing the content of component (a). Here, the term "butter-like richness" means a rich butter-like umami that can be felt when the food is swallowed immediately after chewing and swallowing. According to a preferred embodiment of the present invention, by using the oil-fat composition of the present invention, the amount of milk-derived oil and fat contained in the oil-and-fat composition of the present invention and the same amount of milk-derived oil and fat are added to the food. , can enhance the butter-like richness of foods. In addition, according to a preferred embodiment of the present invention, it is possible to reduce the amount of milk-derived fats and oils required to impart the desired butter-like richness to foods, which is also beneficial from an economic point of view. be.

In the present invention, the food to which butter-like richness is imparted is not particularly limited, but the butter-like richness is felt more strongly by heating, and the characteristics of the oil and fat composition of the present invention can be exhibited more. Preferably. The heat-cooked foods and specific examples thereof are as described in the section "(7) Uses of fat and oil composition" in "1. Fat and oil composition" above.

(2) Second aspect A method for imparting butter-like richness to a food according to the second aspect of the present invention comprises heating the food with the oil and fat composition of the present invention described in the above "1. Oil and fat composition" Characterized by cooking.
According to the method of the present invention, by cooking the food with the oil and fat composition of the present invention, it is possible to impart butter-like richness to the food while suppressing the content of component (a). Here, the term "butter-like richness" means a rich butter-like umami that can be felt when the food is swallowed immediately after chewing and swallowing. According to a preferred embodiment of the present invention, by using the oil-fat composition of the present invention, the amount of milk-derived oil and fat contained in the oil-and-fat composition of the present invention and the same amount of milk-derived oil and fat are added to the food. , can enhance the butter-like richness of foods. In addition, according to a preferred embodiment of the present invention, it is possible to reduce the amount of milk-derived fats and oils required to impart the desired butter-like richness to foods, which is also beneficial from an economic point of view. be.
The heat cooking method and specific examples thereof are as described in the section "(7) Uses of oil and fat composition" in the above "1. Oil and fat composition".

The present invention will now be described in more detail with reference to examples. However, the present invention is by no means limited to these examples.

1. Preparation of Oil and Fat Composition Oil and fat compositions were prepared according to the following procedure with the formulations shown in Tables 1 to 3.
First, each component of the oil phase was placed in a mixing tank and mixed by stirring while heating the temperature inside the mixing tank to 65°C.
Next, each component of the water phase was added to the mixing tank, and stirring was continued while maintaining the temperature in the mixing tank at 65°C to obtain an emulsified liquid.
The resulting emulsion was passed through a perfector and rapidly cooled and kneaded so that the filling temperature was 15° C. to obtain a plastic oil composition.

<Solid fat content (%)>
The solid fat content (%) at 30°C of the oil phase of the obtained oil and fat composition was measured by the following method.
The oil and fat composition was placed in a constant temperature bath set at 70° C. and dissolved.
The upper layer is filtered in a constant temperature bath using filter paper (qualitative filter paper No. 2, manufactured by Advantech Toyo Co., Ltd.), the filtrate is recovered as the oil phase, and the obtained oil phase is subjected to AOCS Official Method Cd 16b-93. The solid fat content (%) at 30°C was measured according to METHOD I described.

<Moisture content (% by mass)>
The water content (% by mass) of the obtained oil and fat composition was measured in accordance with the standard oil analysis test method 4.1.1.2-1996 water content (heat drying method).

<Non-fat milk solid content (mass%)>
The non-fat milk solids content (% by mass) in the oil and fat composition was calculated from the non-fat milk solids content and blending ratio contained in the raw materials.

2. Preparation and evaluation of food (1) Scrambled eggs Scrambled eggs were prepared and evaluated using each oil and fat composition prepared according to the formulation shown in Table 1 as a heat medium for heat cooking.
A frying pan was heated with medium heat, and after the frying pan reached 160°C, 14 g of the oil and fat composition was added. Fifteen seconds after adding the fat and oil composition while heating at medium heat, 95 g of the egg liquid was poured in, and after 15 seconds, the mixture was stirred for 5 seconds to obtain scrambled eggs.
The obtained scrambled eggs were eaten by five expert panelists, evaluated according to the following evaluation criteria, and the average value was used as the evaluation value. Table 1 shows the results.

(2) Stir-fried Mushrooms Stir-fried mushrooms were prepared and evaluated using each oil and fat composition prepared according to the formulation shown in Table 2 as a heat medium for heat cooking.
A frying pan was heated with medium heat, and after the frying pan reached 160° C., 30 g of the oil and fat composition was added. Thirty seconds after adding the fat and oil composition, 100 g of previously cut king oyster mushrooms were added to the frying pan and fried for 2 minutes.
The fire was extinguished, and 3.5 g of soy sauce was added and mixed to obtain fried mushrooms.
The resulting stir-fried mushrooms were eaten by five expert panelists, evaluated according to the following evaluation criteria, and the average value was used as the evaluation value. Table 2 shows the results.

(3) Brown sauce A brown sauce was prepared using each oil and fat composition prepared according to the formulation shown in Table 3 and evaluated.
600 g of water was placed in a pot, heated to 95° C. over medium heat, the heat was turned off, and 96.5 g of hayashi rice sauce “S&B GOLDEN hayashi rice sauce” (manufactured by SB Foods Co., Ltd.) was added.
After mixing well, 100 g of the oil and fat composition was further added, mixed, and simmered over medium heat for 5 minutes to obtain a brown sauce.
The obtained brown sauce was eaten by 5 expert panelists, evaluated according to the following evaluation criteria, and the average value was used as the evaluation value. Table 3 shows the results.

a) Butter-like Flavor Whether or not the butter-like flavor, that is, the natural butter-like aroma and taste that can be felt immediately after eating the food can be felt in a well-balanced manner was evaluated according to the following criteria.
4 Much stronger butter-like flavor than control 3 Stronger butter-like flavor than control 2 Sensing the same strength of butter-like flavor as control 1 Weaker butter-like flavor than control

b) Butter-like richness Butter-like richness, that is, the rich butter-like umami that can be felt when the food is swallowed after chewing and immediately before swallowing was evaluated according to the following criteria.
4 Very strong butter-like richness than the control 3 Stronger butter-like richness than the control 2 Feeling the same strong butter-like richness as the control 1 Weak butter-like richness than the control

c) Animal odor The strength of the animal odor felt when eating food was evaluated according to the following criteria.
4 Absolutely no animal odor 3 Almost no animal odor 2 Slightly animal odor 1 Animal odor

d) Milk-like flavor The milk-like flavor felt when eating food was evaluated according to the following criteria.
3 I can't feel the milk-like flavor at all 2 I can feel the milk-like flavor slightly, but I don't mind 1 I feel the milk-like flavor

In this evaluation, 2 or more is acceptable for the milk-like flavor, and 2.6 or more is acceptable for the others. Animal odor was evaluated with respect to foods prepared by blending 0.8% by mass or more of component (b) in a fat composition.
The control described in each table is an example in which the blending amount of component (a) was the same as that of the examples and comparative examples, and the component (b) and powdered milk were not blended. The butter-like flavor and richness were evaluated by comparison with the control described in each table.

Raw materials for the oil and fat compositions shown in Tables 1 to 3 are as follows.
(Raw material for component (a))
・Butter: Unsalted butter (oil content 83% by mass, non-fat milk solids content 1.2% by mass), manufactured by Fonterra LTD. ・Anhydrous milk fat: butter oil, manufactured by Fonterra LTD. (component (b))
・Lard: Black and White, manufactured by J-Oil Mills Co., Ltd. ・Beef tallow: Edible beef tallow, manufactured by Ueda Oil Co., Ltd. (Other fats and oils)
・Soybean oil: Soybean white extract oil, manufactured by J-Oil Mills Co., Ltd. ・Palm kernel oil: Refined palm kernel oil, manufactured by J-Oil Mills Co., Ltd. ・Transesterified oil 1: Palm stearin (iodine value 32, J-Oil Mills Co., Ltd.) 75 parts by mass of oil mills), 10 parts by mass of palm oil (manufactured by J-Oil Mills Co., Ltd.) and 15 parts by mass of soybean oil, and 0.3 parts by mass of sodium methoxide as a catalyst. Random transesterification reaction was carried out while stirring for 60 minutes under conditions of 80° C. and a degree of vacuum of 2.7 kPa. After the random transesterification reaction, the reaction mixture was washed with water to remove the catalyst, and further deodorized to obtain transesterified oil 1.
(emulsifier)
・ Lecithin: Lecithin FA, manufactured by J-Oil Mills Co., Ltd. (milk powder)
・ Buttermilk powder: Yotsuba butter milk powder (non-fat milk solid content 88.7% by mass), manufactured by Yotsuba Milk Industry Co., Ltd. ・ Skim milk powder: Morinaga skim milk powder (non-fat milk solid content 95.2 mass%), Morinaga Milk Industry Co., Ltd. Company-made whole milk powder: Yotsuba whole milk powder (non-fat milk solid content 71.9% by mass), manufactured by Yotsuba Milk Industry Co., Ltd.

As shown in the results in Tables 1 to 3, by using the component (b) and powdered milk within the prescribed range, it was possible to impart a stronger butter-like flavor and richness than the control. From these results, according to the present invention, even if the amount of component (a) used is kept low, butter-like flavor and body can be brought closer to butter (Examples 1 to 12).
On the other hand, even when the same amount of component (a) as in the example is used, only component (b) is used and powdered milk is not used, or component (b) is used in combination with powdered milk. When the amount of is too large, the butter-like flavor is not sufficiently felt (Comparative Examples 2, 3, 4, 7, 10), and in some cases, the animal odor derived from the component (b) is felt ( Comparative Examples 2, 3, 4, 7). Even when the same amount of component (a) as in the examples is used, the amount of component (b) is too small when component (b) is not used, or when component (b) and powdered milk are used together. In some cases, the butter-like flavor and richness were not felt sufficiently (Comparative Examples 1, 5, 6, 8, 9), and the milk-like flavor derived from powdered milk was felt (Comparative Examples 1, 6 ).
In addition, by using the component (b) and powdered milk within a predetermined range, the animal odor derived from the component (b) was suppressed (Examples 1 to 12, Reference Examples 1 and 2). Especially when component (a) was contained, animal odor was effectively suppressed (Examples 1 to 12).

Claims (12)

An oil and fat composition containing edible oil and milk powder,
The edible oil is
3% by mass or more and 70% by mass or less of milk-derived fat (component (a)) in the edible fat,
0.5% by mass or more and 8% by mass or less of livestock animal fat (excluding milk-derived fats and oils) (component (b)) in the edible fats and oils,
The content of the edible oil is 50% by mass or more and 99.9% by mass or less with respect to the total amount of the oil and fat composition,
The content of the milk powder is 0.1% by mass or more and 2% by mass or less with respect to the total amount of the oil and fat composition ,
The powdered milk is one or more selected from the group consisting of powdered skim milk, whole powdered milk and buttermilk powder,
The oil and fat composition, wherein the solid fat content at 30°C of the oil phase in the oil and fat composition is 2% or more and 18% or less . 2. The oil and fat composition according to claim 1, wherein said component (b) is one or two selected from the group consisting of lard and beef tallow. The oil and fat composition according to claim 1 or 2 , wherein the content of the edible oil and fat is 50% by mass or more and 90% by mass or less with respect to the total amount of the oil and fat composition. The fat and oil composition according to any one of claims 1 to 3 , which is a water-in-oil type fat and oil composition containing 3% by mass or more and 30% by mass or less of water relative to the total amount of the oil or fat composition. 5. The fat and oil composition according to any one of claims 1 to 4 , which is for heat-cooked foods. The fat and oil composition according to any one of claims 1 to 4 , which is for cooking with heat. A food comprising the fat and oil composition according to any one of claims 1 to 5 . A method for producing a food, which comprises cooking with the oil and fat composition according to claim 6 . A method for imparting a butter-like flavor to a food, comprising adding the fat or oil composition according to any one of claims 1 to 5 to the food. A method for imparting a butter-like flavor to a food, comprising cooking the food with the fat and oil composition according to claim 6 . A method for imparting butter-like richness to food, comprising adding the oil and fat composition according to any one of claims 1 to 5 to food. A method for imparting butter-like richness to food, comprising cooking the food with the oil and fat composition according to claim 6 .