JP7334038B2 - Method for enhancing butter flavor and butter flavor enhancer - Google Patents

Description

TECHNICAL FIELD The present invention relates to a butter flavor enhancing method and a butter flavor enhancer for an oil and fat composition having a butter flavor.

In recent years, as the price of dairy raw materials rises, it is desired to reduce the amount of dairy raw materials used in order to maintain the price of foods. However, since not only the taste of butter but also the strength of its flavor is considered important, there is a risk that reducing the amount of butter used will degrade the quality of the food.
Therefore, in order to maintain the quality of food, butter flavor exists as a flavoring material as an alternative to butter flavor. However, although such flavor enhances the flavor, there is a problem that if too much is added, it causes an unpleasant taste.
Patent Document 1 describes that sucralose, which is a high-intensity sweetener, enhances the buttery flavor.

On the other hand, lecithin is widely used as a natural emulsifier in foods, industrial products, cosmetics, pharmaceuticals, and the like. For foods, it has conventionally been used for the purpose of preventing oil from splashing (see Patent Document 2) and as a release agent (see Patent Document 3). However, Patent Documents 2 and 3 do not describe or suggest that lecithin can enhance the buttery flavor.

JP 2018-019707 A

JP 2017-035023 A

JP 2017-123882 A

However, it is difficult to apply the method described in Patent Document 1 to foods that are not desired to be sweetened. In addition, it has the possibility of producing an off-taste characteristic of high-intensity sweeteners in foods.

Accordingly, an object of the present invention is to provide a method for enhancing the buttery flavor of an oil and fat composition having a buttery flavor, and a buttery flavor enhancer.

The present inventors conducted extensive studies and found that the butter flavor can be enhanced by including lecithin in a fat composition having a butter flavor, and completed the present invention.

The method for enhancing the buttery flavor of the present invention is a method for enhancing the buttery flavor of an oil and fat composition having a buttery flavor, and is characterized by containing lecithin.

Moreover, it is preferable to contain 0.02% by mass or more and 5% by mass or less of the lecithin.

The butter flavor enhancer of the present invention is a butter flavor enhancer for a fat composition having a butter flavor, and contains lecithin as an active ingredient.

INDUSTRIAL APPLICABILITY The buttery flavor enhancing method and the buttery flavor enhancing agent of the present invention make it possible to enhance the buttery flavor of an oil and fat composition having a buttery flavor.

Specific embodiments of the butter flavor enhancing method and the butter flavor enhancing agent of the present invention are described below.

First, the “oil and fat composition having a buttery flavor” in the present invention means that the butter flavor made from raw milk, the roast butter flavor generated when the butter is heated, and the fresh cream are added to the oil and fat composition. It is an oil-and-fat composition to which a "butter flavor" such as the flavor of fermented butter made by fermentation is imparted in advance.
Although the method for imparting the butter flavor to the oil and fat composition is not particularly limited, for example, raw milk-derived butter and its processed products, fermented butter and its processed products, and butter flavor are used as butter flavor raw materials. One or more selected from fragrances, fragrances having roast butter flavor, and fragrances having fermented butter flavor are selected and contained. One or two selected from flavoring agents having butter flavor and flavoring agents having roasted butter flavor are preferred. The content of the butter-flavored raw material in the oil-and-fat composition having a buttery flavor is not particularly limited, and is preferably 0.005% by mass or more and 2% by mass or less, more preferably 0.01% by mass or more and 2% by mass. %, more preferably 0.01% by mass or more and 1% by mass or less, and even more preferably 0.01% by mass or more and 0.5% by mass or less. The total content of at least edible fats and oils, butter-flavored ingredients and lecithin is 100% by mass or less.

The method for enhancing the buttery flavor of the present invention includes adding lecithin to an oil and fat composition having a buttery flavor.

Here, lecithin is a general term for mixtures mainly composed of various phospholipids, and the main components are phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), and phosphatidyl. It is an acylglycero-type phospholipid containing glycerol (PG), phosphatidic acid (PA), and a lyso form obtained by hydrolyzing the fatty acid at the sn-1 or sn-2 position bound to these phospholipids. Such lecithin is widely distributed in organisms such as animals, plants, and microorganisms, and is particularly abundant in animal brains and livers, egg yolks, palms, peanuts, soybeans, sunflowers, rapeseeds, and yeasts. there is The raw material of lecithin in the present invention is not particularly limited, but is preferably egg yolk, soybean, sunflower and rapeseed, more preferably soybean.

Lecithin includes crude lecithin (also called crude lecithin and paste lecithin); deoiled lecithin (also called powder lecithin); fractionated lecithin (also called purified lecithin); There is In the present invention, crude lecithin derived from plant materials is preferably used.

In addition, in this specification, the content of lecithin means the value converted into the acetone insoluble matter determined by the food additive official method analysis test method. Specifically, the content of acetone-insoluble matter in the lecithin raw material is determined by the following measurements.
(Method for measuring content of acetone-insoluble matter in lecithin raw material)
(1) Accurately weigh about 2 g of lecithin to obtain mass (A).
(2) Place the weighed lecithin in a 50 mL graduated glass-stoppered centrifuge tube, add 3 mL of petroleum ether, and dissolve.
(3) After adding 15 mL of acetone to (2) and stirring well, the mixture is allowed to stand in ice water for 15 minutes.
(4) Add acetone previously cooled to 0° C. or higher and 5° C. or lower to (3) to make 50 mL, stir well and allow to stand in ice water for 15 minutes, then centrifuge at 3000 rpm for 10 minutes to remove the upper layer. Collect the liquid in a flask.
(5) Add acetone at 0° C. or higher and 5° C. or lower to the precipitate remaining in the stoppered centrifuge tube in (3) to make 50 mL, stir well while cooling in ice water, and then centrifuge at 3000 rpm for 10 minutes. To separate.
(6) Combine the separated upper layer liquid in the flask of (3), distill on a water bath, dry the residue at 105° C. for 1 hour, and weigh it accurately to obtain the mass (B).
(7) Substitute the obtained masses (A) and (B) into the following formula (1) to calculate the content of acetone-insoluble matter in the lecithin raw material.
Acetone insoluble matter (% by mass) = (1-B/A) x 100 (1)

In the butter flavor enhancing method of the present invention, it is preferable to contain 0.02% by mass or more and 5% by mass or less of lecithin with respect to the oil and fat composition having buttery flavor, and 0.05% by mass or more and 5% by mass or less. more preferably 0.1% by mass or more and 5% by mass or less, even more preferably 0.2% by mass or more and 4% by mass or less, and 0.3% by mass or more and 4% by mass or less It is more preferable to contain 0.6% by mass or more and 3% by mass or less, even more preferably 1% by mass or more to 3% by mass or less, and 1.2% by mass or more to 3% by mass. It is particularly preferable to contain 1.2% by mass or less, and most preferably 1.2% by mass or more and 2.5% by mass or less.

The butter-flavored oil-and-fat composition of the present invention contains at least an edible oil-and-fat and a butter-flavored raw material. Preferably, the water content is 1% by mass or less.

Edible oils and fats are not particularly limited, but examples include soybean oil, rapeseed oil, corn oil, palm oil, palm kernel oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, Vegetable oils and fats such as coconut oil, animal oils and fats such as lard, beef tallow and chicken fat, medium-chain fatty acid triglycerides, and processed oils obtained by subjecting these to fractionation, hydrogenation, transesterification and the like can be mentioned. These edible fats and oils may be used alone or in combination of two or more. Preferably, one or two or more selected from soybean oil, rapeseed oil, corn oil, palm oil, palm kernel oil, sunflower oil and olive oil are contained in the edible oil in an amount of 60% by mass or more, preferably 80% by mass or more, more preferably contains 90% by mass or more, and although there is no particular upper limit, it is 100% by mass or less. Furthermore, the edible oil more preferably contains 60% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more of one or more selected from soybean oil, rapeseed oil and corn oil. Although there is no particular upper limit, it is 100% by mass or less. The edible fat is preferably contained in an oil-and-fat composition having a buttery flavor in an amount of 85% by mass or more, more preferably 90% by mass or more, and more preferably 95% by mass or more. Preferably, at least, the combined content of edible oil and fat, butter-flavored raw material and lecithin is 100% by mass or less. The edible fats and oils may contain 1% by mass or more and 6% by mass or less of extremely hardened oils such as palm kernel oil, soybean oil, and rapeseed oil in order to impart appropriate viscosity to the oil and fat composition.

In addition to the lecithin, the edible oil, and the butter-flavored raw material, the oil-and-fat composition having a buttery flavor may contain other raw materials as long as the effect of the lecithin is not impaired. Other raw materials include, for example, emulsifiers other than lecithin; seasonings such as salts; antioxidants; and coloring agents.

The oil-and-fat composition having a buttery flavor can be used for release applications such as spreading oil and frying oil for cooking foods, kneading applications for kneading foods, and raw eating applications for coating foods as they are. Applicable foods include bread such as English muffins, donuts, cookies, sponge cakes, fried eggs, fried eggs, scrambled eggs, and the like.

The buttery flavor enhancer of the present invention enhances the buttery flavor of an oil and fat composition having a buttery flavor, and contains lecithin as an active ingredient. In addition, description about lecithin is omitted since it has been described above.

The butter flavor enhancer of the present invention preferably contains 5% by mass or more and 100% by mass or less of lecithin, more preferably 20% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass. % or less, even more preferably 70% to 100% by mass, and particularly preferably 80% to 100% by mass.

In addition to lecithin, the butter flavor enhancer of the present invention may contain other ingredients within a range that does not impair the effects of the invention. Examples thereof include emulsifiers other than lecithin; edible oils and fats; antioxidants; and coloring agents. .

The amount of the butter flavor enhancer of the present invention to be added is preferably 0.02% by mass or more and 5% by mass or less, preferably 0.05% by mass or more and 5% by mass or less, of lecithin in the oil and fat composition having a buttery flavor. It is more preferably 0.1% by mass or more and 5% by mass or less, even more preferably 0.2% by mass or more and 4% by mass or less, and 0.3% by mass. More preferably 4% by mass or less, even more preferably 0.6% by mass or more and 3% by mass or less, even more preferably 1% by mass or more and 3% by mass or less, 1.2 It is particularly preferable to be 1.2% to 2.5% by mass, most preferably 1.2% to 2.5% by mass.

Examples of the method for enhancing butter flavor and the butter flavor enhancer of the present invention are described below.

First, the edible oils and fats, the butter-flavored ingredients, and the lecithin used in the present Examples are listed below.
(Edible oils and fats) (The water content in each is 1% by mass or less.)
1. Soybean oil: AJINOMOTO rich and umami soybean oil, manufactured by J-Oil Mills Co., Ltd.2. Rapeseed oil: AJINOMOTO Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd.3. Corn oil: AJINOMOTO germ corn oil, manufactured by J-Oil Mills Co., Ltd. (butter-flavored raw material)
4. Butter flavor: Butter flavor AJ-5916, manufactured by Hasegawa Koryo Co., Ltd.5. Roast butter flavor: Roast butter conch SC681491, manufactured by IF Japan Co., Ltd. (lecithin)
6. Lecithin: Lecithin AY, derived from soybeans, crude lecithin, acetone-insoluble matter content of 60% by mass or more (analytical test method for food additives), manufactured by J-Oil Mills Co., Ltd.

An oil and fat composition (test oil) having a buttery flavor was prepared according to the formulation shown in Table 1.

<1. Test with English muffin>
Spread 2 g of the test oil of Comparative Example 1, Comparative Example 2, and Examples 1 to 11 on an English muffin (English muffin, manufactured by Shikishima Baking Co., Ltd.), and buttered by two expert panelists based on the following evaluation indices. The intensity of flavor was sensory evaluated in increments of 0.5. For example, if the butter flavor intensity was between 4 and 5, a rating of 4.5 was given. Examples 1 to 6 were evaluated using Comparative Example 1 as a control, and Examples 7 to 11 were evaluated using Comparative Example 2 as a control. Table 1 shows the average score of the obtained two persons as an evaluation value.

(Evaluation index)
5: Very strong flavor compared to Comparative Example 1 or Comparative Example 2 4: Strong flavor compared to Comparative Example 1 or Comparative Example 2 3: A little flavor compared to Comparative Example 1 or Comparative Example 2 Strong 2: Flavor equivalent to Comparative Example 1 or Comparative Example 2 1: Flavor weaker than Comparative Example 1 or Comparative Example 2

As shown in Table 1, it can be seen that the test oils of Examples 1 to 11 all have an enhanced buttery flavor compared to Comparative Example 1 or Comparative Example 2 in which lecithin is not added. In addition, no off-taste was felt in any of the examples.

In addition, in the method for enhancing butter flavor of the present invention, the effect of enhancing butter flavor was obtained by including 0.1% by mass or more and 2% by mass or less of lecithin in the oil and fat composition having butter flavor. In particular, in Examples 2 to 6 and Examples 8 to 11 in which 0.3% by mass or more and 2% by mass or less of lecithin were contained, a remarkable buttery flavor enhancing effect was obtained.

Furthermore, in the method for enhancing butter flavor of the present invention, an excellent effect of enhancing butter flavor was obtained for any of soybean oil, rapeseed oil, and corn oil as the edible fat composition having a butter flavor. In particular, when Examples 8, 10 and 11 were compared, it was found that a more pronounced buttery flavor enhancement effect was obtained when the edible oil of the buttery flavored oil composition was rapeseed oil or corn oil.

In addition, in the butter flavor enhancement method of the present invention, the effect of enhancing the butter flavor of the butter flavor and the roast butter flavor in the oil and fat composition having the butter flavor was clarified. In particular, when Examples 1 and 7 were compared, a more pronounced butter flavor enhancing effect was obtained when the roast butter flavor was used as the butter flavor raw material.

<2. Test with scrambled eggs>
Scrambled eggs were prepared using the test oils of Comparative Example 1, Examples 1, 3 and 4 in Table 1, and the effect of enhancing the butter flavor was examined.
Scrambled eggs were prepared by spreading 5 g of test oil on a heated frying pan, adding 50 ml of beaten egg, and stirring rapidly while heating for 2 minutes. The obtained scrambled eggs were sensory-evaluated by two expert panelists.

The scrambled eggs prepared using the test oils of Examples 1, 3 and 4 had a stronger butter flavor than the scrambled eggs prepared using Comparative Example 1. From these results, even when the test oil of this example was applied to scrambled eggs, an effect of enhancing the buttery flavor was recognized.

The method for enhancing buttery flavor and the buttery flavor enhancer of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible without impairing the effects of the invention.

Claims (4)

A method for enhancing the butter flavor of an oil-and-fat composition having a buttery flavor (excluding an oil-and-fat composition that is solid at room temperature) ,
The content of water in the oil and fat composition is 1% by mass or less,
The method for enhancing, characterized by containing lecithin. The enhancement method according to claim 1, wherein the lecithin is contained in an amount of 0.02% by mass or more and 5% by mass or less. The enhancement method according to claim 1 or 2, wherein the oil composition is used for mold release. A butter flavor enhancer for an oil-and-fat composition having a buttery flavor (excluding an oil-and-fat composition that is solid at room temperature) ,
The content of water in the oil and fat composition is 1% by mass or less,
The enhancer containing lecithin as an active ingredient.