JPH0212545B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a method for producing a butter flavor having a good strong butter aroma and excellent thermal stability from butter oil. It is well known that butter has a unique aroma that is not found in emulsified oil compositions such as margarine, and this aroma component is composed of volatile fatty acids,
It is composed of carbonyl compounds, aldehyde compounds, etc., and it is also known that its main component is volatile fatty acids. In recent years, with the remarkable increase in consumption of emulsified oil and fat compositions, the demand for butter flavor to improve the flavor has also increased. Conventionally, butter flavor is produced by allowing lipase, a lipolytic enzyme, to act on fats such as fresh cream and butter. Because the fatty acid composition of the butter flavor produced by the butter flavor differs, there is variation in the quality of the flavor, and among the fatty acids produced, the proportion of highly volatile butyric acid is particularly high. When flavoring is added to the raw dough for kutsky, there are drawbacks such as residual fragrance. Recently, lipases derived from specific microorganisms have been used (Japanese Patent Publication No. 57-38226), and lipases have been used in combination with proteolytic enzymes, lactose-degrading enzymes, or riboxygenase (Japanese Patent Publication No. 57-41898).
No. 55-61780) has been proposed, but
Each of these methods is not intended to solve the above-mentioned problem of the residual aroma of butter flavor, and it is not possible to adjust the volatile fatty acid composition ratio to a desired value depending on the intended use of butter flavor. The present invention provides a method for producing a butter flavor that allows the composition of volatile fatty acids to be adjusted to a desired ratio depending on the purpose of use of the butter flavor, and that also solves the above-mentioned problem of residual aroma. The purpose is to provide. The present inventor used butter oil as a raw fat substrate, and after allowing forestomach esterase to act on this butter oil, and then further acting on a specific type of lipase, the butter flavor obtained by the decomposition action of these enzymes was obtained. By controlling the above-mentioned operating conditions, it is possible to arbitrarily adjust the composition ratio of volatile fatty acids, which are the main components of The present invention was developed based on the knowledge that the problem of residual odor can also be solved. The present invention will be explained in detail below. A feature of the present invention is that butter oil as a raw material fat is decomposed by the action of forestomach esterase, and then pancreatic lipase or lipase produced by a microorganism belonging to the genus Aspergillus, Mucor, or Rhizopus is further applied to the resulting decomposition product. The purpose is to decompose it. In the present invention, the butter oil used as the raw material fat has a fat percentage obtained by substantially removing components other than fat such as water and milk protein from butter.
99.3% (weight) or more. Originally, butter oil is relatively stable, but in the present invention, in order to prevent variations in the quality of butter flavor due to fluctuations in butter oil as a raw material fat, butter oil is stabilized. Preference is given to using it in the form of an emulsion. To make butter oil into an emulsified form, butter oil is mixed with a buffer known as pine kilvain buffer (prepared with a combination of citric acid and disodium hydrogen phosphate) and an emulsifier (e.g. lecithin).
It is also advisable to add and mix in a small amount of a stabilizer (eg sodium alginate). In the present invention, butter oil, preferably an emulsion of the butter oil described above, is first treated with forestomach esterase. The forestomach esterase used here is preferably collected from the forestomach of calves, kids, and lambs.
Decomposition is carried out by adding 0.5% to 5% (by weight), preferably 2% to 3% (by weight) of butter oil. Next, the pancreatic lipase that is subsequently acted upon after being degraded by forestomach esterase is 0.05% to 0.5% (by weight) of the butter oil as a raw material.
Preferably the amount is 0.1% to 0.3% (by weight), and similarly 0.005% to 0.2% for microbially produced lipases.
(by weight), preferably from 0.01% to 0.15% (by weight), to the above-mentioned esterase degradation product for further degradation. The action time of the forestomach esterase, pancreatic lipase, or microbial-produced lipase on butter oil and its esterase decomposition products may be adjusted depending on the intended use of the butter flavor obtained by decomposition. When adding butter flavor to food and consuming it as is, the residual aroma of the butter flavor is not a problem, so the action time of forestomach esterase is lengthened to reduce butyric acid in the volatile fatty acid composition produced in the butter flavor. On the other hand, butter flavors used in emulsified oil compositions added to raw material dough for breads and kutskies have a problem with residual aroma during heating, so pancreatic lipase or microbial It is preferable to increase the ratio of relatively heat-stable caproic acid, caprylic acid, and capric acid in the volatile fatty acid composition by increasing the action time of the produced lipase. In addition, the action temperature of each of the above enzymes is 30 to 40°C, preferably 35 to 36°C for forestomach esterase and pancreatic lipase, and if it is lower than 30°C, the reaction rate will be slow and the time for decomposition will be longer. Moreover, the fluidity of butter oil as a substrate decreases, making it difficult to work with, and on the other hand, when the temperature rises above 40°C, the activity of the enzyme itself is impaired. 30 to 45°C for microbially produced lipase, preferably 36 to 40°C
If it is lower than 30℃, the reaction rate will be slow as mentioned above, while if it is higher than 45℃, the emulsion type (W/O type) of the butter oil emulsion used as the raw material substrate.
will be destroyed. Therefore, in order to adjust the volatile fatty acid composition ratio in the butter flavor as described above, it is necessary to have forestomach esterase and pancreatic lipase or microorganism-produced lipase act in combination according to the present invention. , using these enzymes alone or
In addition, if esterase and lipase are added simultaneously or in a mixed manner, the fatty acid composition ratio cannot be adjusted as desired. This is thought to be because forestomach esterase mainly acts on triglycerides in butter oil, whereas pancreatic lipase and microbially produced lipase act not only on triglycerides but also on mono- and di-glycerides. The microorganism-produced lipase used in the present invention is preferably a microorganism-produced lipase belonging to the genus Aspergillus, Mucor, or Rhizopus, and these microorganism-produced lipases or pancreatic lipases can be used as described above. By acting on butter oil in combination with forestomach esterase, it becomes possible to prepare a butter flavor with a relatively stable quality and having a desired volatile fatty acid composition ratio depending on the purpose of use. Below, when forestomach esterase and pancreatic lipase or microorganism-produced lipase used in the present invention are combined and allowed to act on butter oil according to the present invention, and when these enzymes are used alone or mixed together and made to act simultaneously, The results of an experiment investigating the ratio of volatile fatty acid composition produced in the resulting butter flavor are shown. Experimental Method A butter oil emulsion prepared as described below was used as a fat substrate, and an enzyme was allowed to act on the emulsion according to the procedures shown in Experiments 1 to 4 below. Preparation of butter oil emulsions: Add and mix pine kilvain buffer, emulsifier (lecithin), and stabilizer (sodium alginate) to butter oil with a fat percentage of 99.9% to make emulsions with a fat percentage of 40% and 60% having the composition shown in Table 1. A butter oil emulsion was prepared.

[Table] In addition, the PH of the butter oil emulsion of each composition above is
Adjusted to 7.5. In addition, the pine kilvain buffer used for the butter oil emulsion with a fat percentage of 60% was different from that used in the butter oil emulsion with a fat percentage of 40%.
It is 1.5 times more concentrated. Experiment 1 A butter oil emulsion with a fat percentage of 40% shown in Table 1 was added with 0.125% by weight of pancreatic lipase, 2% by weight of calf forestomach esterase, and kid-lamb esterase (commercially available lamb and kid esterase). 2% by weight of each mixture (mixture of
It was left to act for 48 hours at a temperature of . Table 2 shows the amount of volatile fatty acids produced and their composition ratios in each butter flavor obtained.

[Table] As shown in Table 2, when only pancreatic lipase is added to the butter oil emulsion and allowed to act, the amount of butyric acid produced in volatile fatty acids is 53 mol% (caproic acid, caprylic acid, capric acid). The total amount of medium-chain fatty acids produced was 47 mol%), whereas the amount of butyric acid produced was reaching 65 mol% and 70 mol%. In other words, when pancreatic lipase is used, butyrate and medium-chain fatty acids are produced in a ratio of approximately 1:1, but when calf forestomach esterase or kid-lamb forestomach esterase is used, butyrate and medium-chain fatty acids are produced in a ratio of approximately 1:1. The amount of butyric acid produced increases. Experiment 2 A butter oil emulsion with a fat percentage of 60% shown in Table 1 was added with 2% by weight of calf forestomach esterase and a baby goat.
2% by weight of lamb forestomach esterase, 0.125% by weight of pancreatic lipase, and 0.125% by weight of Rhizopus delmar-produced lipase were added individually, and 2% by weight of calf forestomach esterase and 0.125% by weight of pancreatic lipase were added. % by weight and 2% by weight of kid-lamb forestomach esterase and pancreatic lipase.
0.125 wt% were added at the same time, each at 36°C.
I let time work. The amounts of volatile fatty acids produced and their composition ratios in each of the obtained butter flavors are shown in Table 3.

[Table] As shown in Table 3, the amount of volatile fatty acids produced when calf forestomach esterase and pancreatic lipase were added at the same time was 242 μmole/g, and when calf forestomach esterase was added alone. The amount of volatile fatty acids produced is almost equal to 241 μmoles/g, and further comparing their composition ratios shows that when pancreatic lipase is added alone, the total amount of caproic acid, caprylic acid, and capric acid produced is 47 moles. %
On the other hand, when calf forestomach esterase and pancreatic lipase were added at the same time, they were almost equal at 45 mole%. In addition, when comparing the case where kid-lamb forestomach esterase and pancreatic lipase were added at the same time and the case where pancreatic lipase was added alone, the amount of volatile fatty acids produced in the case of simultaneous addition was 202 μmole/g,
The amount produced when added alone is approximately equal to 206 μmole/g, and the composition is similar to that when the total amount of caproic acid, caprylic acid, and capric acid produced when added simultaneously.
Compared to 56 mole%, when pancreatic lipase was added alone, it was almost equal to 53 mole%. From these results, even if calf and kid/lamb forestomach esterase and pancreatic lipase are added together, the characteristics of pancreatic lipase will only become stronger if they are added simultaneously, and the volatile fatty acid composition will take advantage of the characteristics of both. It is not possible to adjust the ratio. This is thought to be because, as mentioned above, the forestomach esterase system mainly acts on triglycerides, whereas pancreatic lipase acts not only on triglycerides but also on di- and monoglycerides. Experiment 3 In this experiment, according to the present invention, forestomach esterase and pancreatic lipase or microorganism-produced lipase were used to act on a butter oil emulsion, and each of these enzymes was used alone to act in the same way. This study compared and investigated the amount of volatile fatty acids produced and their composition ratios. 2% by weight of calf forestomach esterase and 2% by weight of kid-lamb forestomach esterase were added to the butter oil emulsion with a fat percentage of 60% shown in Table 1 and allowed to act at 36°C for 24 hours. After that, 0.125% by weight of pancreatic lipase and 0.125% by weight of lipase produced by Rhizopus delmar were added and allowed to act at 36°C for 24 hours. On the other hand, for comparison, each of these enzymes alone was added to the above butter oil emulsion.
Each was allowed to act at 36°C for 48 hours. The production amount and composition ratio of volatile fatty acids in each of the obtained butter flavors are shown in Table 4.

[Table] As shown in Table 4, according to the present invention, when calf forestomach esterase is added and allowed to act on a butter oil emulsion, pancreatic lipase is further added and allowed to act on the butter oil emulsion. Butter obtained when the ratio of the amount of butyric acid produced in the butter flavor to the total amount of caproic acid, caprylic acid, and capric acid produced is 61:39, and each of these enzymes is added and allowed to act individually. It shows an intermediate value of the production ratio of the above-mentioned fatty acids in the flavor, and also shows the combination of kid-lamb forestomach esterase and pancreatic lipase, calf forestomach esterase and Rhizopus delmar production according to the present invention. These are also the ratios of the amounts of each fatty acid produced in the butter flavor obtained when a combination of lipase and a combination of kid-lamb forestomach esterase and Rhizopus delmar-produced lipase are used in the same manner. This shows the intermediate value of the above ratio in the butter flavor obtained when each of the enzymes is allowed to act alone. Experiment 4 This experiment used a combination of calf forestomach esterase and pancreatic lipase in accordance with the present invention, and controlled the duration of action of each enzyme on a butter oil emulsion to produce butter flavor. This was done to adjust the composition ratio of volatile fatty acids. Adding 2% by weight of calf forestomach esterase to a butter oil emulsion with a fat percentage of 60% shown in Table 1,
After incubation at 36°C for 6 hours, further incubation of pancreatic lipase was performed.
0.125% by weight was added and allowed to act at 36°C for 42 hours.
Further, 2% by weight of kid/lamb forestomach esterase was added to the above butter oil emulsion and allowed to act at 36°C for 6 hours, and then 0.125% by weight of pancreatic lipase was added and incubated at 36°C for 48 hours. Made it work. Table 5 shows the amount of volatile fatty acids produced and their composition ratios in each butter flavor obtained.

[Table] As shown in Table 5, by making the action time of pancreatic lipase longer than the action time of forestomach esterase on the butter oil emulsion, the butter flavor was more intense than in Experimental Example 3 (see Table 4). The amount of butyric acid produced can be reduced, while the sum of relatively heat-stable medium chain fatty acids caproic, caprylic and capric acids can be increased. In other words, it is thought that in this case, the functional characteristics of pancreatic lipase were even more pronounced. Incidentally, since the butter flavor obtained in Experiment 4 has good residual aroma when heated, it is suitable for being added to emulsified oil and fat compositions used for breads and kutskies. As seen in the results of Experiments 2 to 4 above, according to the present invention, forestomach esterase is allowed to act on butter oil as a raw material substrate, and then pancreatic lipase or microorganism-produced lipase is made to act on butter oil, and the action time of each of these enzymes is In other words, by selecting the timing of addition of each of these enzymes to butter oil, the composition ratio of volatile fatty acids produced in the butter flavor obtained can be adjusted, depending on the intended use of the butter flavor. , it becomes possible to provide a butter flavor having a desired composition ratio of volatile fatty acids. EXAMPLES The present invention will be specifically described below with reference to Examples. Example 1 An oil phase was prepared by adding 15 g of lecithin as an emulsifier to 600 g of butter oil (fat percentage 99.9%), while an aqueous phase was prepared by adding 2 g of sodium alginate as a stabilizer to 383 g of pine kilvain buffer.
The oil phase and water phase were mixed to obtain a butter oil emulsion (fat percentage 60%). The butter oil emulsion was heated to 36°C.
Set the temperature to
The reaction was carried out for 24 hours with stirring at °C. The amount of volatile fatty acids at this time was 261 μmole/g. Furthermore, 1.25 g of pancreatic lipase (Miles No. 250) was added to the butter oil emulsion subjected to the above 24-hour reaction.
was added and reacted for 24 hours under the same conditions as above to obtain butter flavor. The amount of volatile fatty acids in the butter flavor is 401 μmole/g, and the composition ratio is 245 μmole/g of butyric acid and 245 μmole/g of caproic acid.
76 μmole/g, caprylic acid 28 μmole/g, and capric acid 52 μmole/g. Example 2 1 kg of the same butter oil emulsion as in Example 1 was added to 36
Set the temperature to ℃, add 20g of calf forestomach esterase (Miles No. 600), and put it into the reaction tank.
The reaction was carried out for 10 hours at 36°C with stirring. The amount of volatile fatty acids at this time was 182 μmole/g. Furthermore, 1.25 g of pancreatic lipase was added to the butter oil emulsion that had been reacted for 10 hours, and the reaction was carried out for 38 hours under the same conditions as above to obtain a butter flavor. The amount of volatile fatty acids in the butter flavor is 385 μmole/g, and the composition ratio is that butyric acid is
224 μmole/g, caproic acid 78 μmole/g, caprylic acid 33 μmole/g, and capric acid 50 μmole/g. Example 3 A butter oil emulsion similar to that in Example 1 was set at a temperature of 36°C, 20g of calf forestomach esterase was added, and the mixture was placed in a reaction tank and reacted for 24 hours with stirring at 36°C. . The amount of volatile fatty acids at this time was 266 μmole/g. Furthermore, 1.25 g of lipase produced by Rhizopus delmar (manufactured by Seikagaku Corporation) was added to the butter oil emulsion that had been reacted for 24 hours, and the reaction was carried out for 24 hours under the same conditions as above to obtain a butter flavor. Ta. The amount of volatile fatty acids in the butter flavor is
The composition ratio is 439 μmole/g, and the composition ratio is butyric acid.
254 μmole/g, caproic acid 99 μmole/g, caprylic acid 34 μmole/g, and capric acid 52 μmole/g. Example 4 1 kg of a butter oil emulsion similar to that used in Example 1 was set at a temperature of 36°C, and 20 g of forestomach esterase of kid-lamb (Miles No. 400) was added and placed in a reaction tank. The reaction was carried out at 36°C for 24 hours with stirring. The amount of volatile fatty acids at this time was 157 μmole/g. Furthermore, 1.25 g of lipase produced by Rhizopus delmar (manufactured by Seikagaku Corporation) was added to the butter oil emulsion that had been reacted for 24 hours, and the reaction was carried out for 24 hours under the same conditions as above to obtain a butter flavor. Ta. The amount of volatile fatty acids in the butter flavor is
305 μmole/g, the composition ratio of which is butyric acid.
192 μmole/g, caproic acid 70 μmole/g, caprylic acid 21 μmole/g, and capric acid 22 μmole/g. Example 5 1 kg of butter oil emulsion similar to that used in Example 1 was set at a temperature of 36°C, 20 g of kid-lamb forestomach esterase was added, and the mixture was placed in a reaction tank and stirred at 36°C for 24 hours. The reaction was carried out. The amount of volatile fatty acids at this time was 157 μmole/g. Furthermore, 2 g of lipase produced by Aspergillus microorganisms (Lipase Ap6 manufactured by Amano Pharmaceutical Co., Ltd.) was added to the butter oil emulsion that had been reacted for 24 hours, and the reaction was carried out for 24 hours under the same conditions as above to obtain butter flavor. Ta. The amount of volatile fatty acids in the butter flavor is 390 μmole/g, and its composition ratio is 177 μmole/g of butyric acid, 94 μmole/g of caproic acid,
Caprylic acid 57μmole/g, capric acid 62μmole/g
It was hot at g.

Claims (1)

[Scope of Claims] 1. Butter oil is decomposed by the action of forestomach esterase, and then pancreatic lipase or lipase produced by a microorganism belonging to the genus Aspergillus, Mucor, or Rhizopus is applied to the butter oil. A method for producing butter flavor, characterized by decomposing the butter flavor. 2. The manufacturing method according to claim 1, wherein the butter oil is in an emulsified form. 3. The production method according to claim 1, wherein the forestomach esterase is collected from a calf, a kid, or a lamb.