JPH0449381B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a composition for imparting a natural butter flavor to a butter substitute spread such as margarine, and a method for producing the same.

[Prior Art] Spreadable emulsions used as butter substitutes have generally come to be classified according to their oil content. Margarine is generally 80%
Contains more than 1,000 fats. Margarine is produced by mixing two phases: an oil phase and an aqueous phase.
The mixing of the oil is done by the margarine manufacturer's refiner, and colorants, typically carotenes, are added to the oil along with vitamins and emulsifiers. Approximately 16-18
% skimmed milk or water is added to the liquid phase along with flavorings, salt and preservatives. Whey or powdered milk is used in margarine for flavor, although diet margarine must have 50% or fewer calories than regular margarine. However, these ingredients are not used in diet margarine because they have the effect of destroying the emulsion. Diet margarine contains about 60% water and about 35-30% oil.

So-called "Spreads" are between margarine and diet margarine in terms of oil content, in other words they contain about 40-80% oil.

As used throughout the specification and claims of this application, the term "butter substitute spread"
It is meant to include all spreads of butter substitutes, including margarine, diet margarine, and "spreads." In addition, it also refers to the butter itself to which the composition of the present invention is added in order to enhance the butter flavor.

[Problem to be solved by the invention]

Margarine itself is manufactured to be virtually cholesterol-free, yet it has the same number of calories as butter. Also, margarine has heretofore been unable to achieve the same desirable flavor as natural butter.

Diet margarine, and the "spreads" commonly sold in plastic tubs, have fewer calories than margarine, but are less desirable than margarine from a flavor and mouthfeel standpoint.

All butter substitute spreads on the market use the synthetic ingredient diacetyl in an attempt to impart a buttery flavor to the spread. Some margarine products also use mixtures of diacetyl and butyraldehyde, butyl alcohol and butyric acid.

Attempts have been made to add Starter distillate to margarine for the purpose of imparting flavour, but when used alone for this purpose, it is difficult to add starter distillate to margarine after it has been packaged. It was found that the flavor quickly deteriorated and became very brittle.

Similarly, lipolyzed cream has been tried as a flavoring agent for margarine, but when used alone for this purpose the product is unstable and spoils within 30 days. I found it unsatisfactory because it had a certain smell. Furthermore, the flavor was hardly consistent from batch to batch and it was very difficult to maintain a good emulsion with these flavors.

Therefore, the main object of the present invention is to provide a composition of water-soluble distillate and oil-soluble degreased cream that can be added to a butter substitute spread to impart a natural butter flavor. The goal is to provide the following.

Another object of the present invention is to provide a composition that maintains a stable oil-in-water emulsion.

Another object of the invention is to provide a method for producing the composition of the invention for imparting a natural butter flavor.

[Means to solve the problem]

In order to achieve the above object, the composition of the present invention comprises a water-soluble fermentation fungus distillate and an oil-soluble lipolyzed cream or lipolyzed butter oil.
They consist of a mixture of 1 part water-soluble component to 2-20 parts oil-soluble component, preferably 5-10 parts oil-soluble component, which provides a natural butter flavor for butter substitute spreads. Grant.

With more than 20 parts of oil-soluble ingredients, the composition becomes too cheesy in flavor.
On the other hand, using less than 2 parts of oil-soluble ingredients will result in a product that is unbalanced in flavor and does not have the flavor of real natural butter.

According to a preferred embodiment of the invention, the water-soluble fermentative distillate and the oil-soluble lipolyzed oil are both spray-dried, and the water-soluble coating of the spray-dried material contains the lipolysed oil. surrounding and facilitating its dispersion in the aqueous phase. This results in homogeneous and stable emulsions that cannot be easily made when lipolyzed oils or creams are used in liquid form. The water-soluble coating or carrier may be a conventional carrier such as skimmed milk powder, starch, corn syrup solids or malt dextrin. It has been found that starch hydrolysates with low dextrose equivalents are particularly suitable because they are easily soluble in water and are not very hygroscopic. If the dextrose equivalent (DE) is less than 20, the carrier should be malt dextrin.

Lipolysed oil or cream is a natural dairy flavoring agent that contains milk fat, made directly from whole milk.
or butter oil made from butter by incubating it with lipase (esterase) enzymes, for example as described in US Pat. No. 2,794,743. During the cultivation period, the enzyme system catalytically dissociates fatty acids from the butterfat, resulting in a specific end product. The special action of the lipase system is to release volatile flavorful fatty acids, including butyric, caproic, and caprylic acids in very high molar concentrations, and additionally small amounts of long-chain fatty acids. In order to control flavor ripening in the final product, the system is heated to completely destroy enzymes and reduce bacterial counts to very low levels. Lipolyzed cream or fatty milk is
As described in U.S. Pat. No. 3,469,993, by first treating with lactic acid-producing bacteria to produce lactic acid and then treating the milk fat medium acidified with lactic acid with a lipase enzyme in a conventional manner. , similarly manufactured.

The fermentation bacteria distillate, which is the water-soluble component of the flavor of the present invention, is a mixture of flavor compounds distilled from cultured reduced skim milk. It is 212〓 along with water.
Contains flavor compounds that volatilize at Although the main component of fermenter distillate is diacetyl, fermenter distillate as a whole contains less synthetic diacetyl due to the presence of other flavor substances produced by the bacteria used to culture the milk. It gives a more pleasant flavor compared to the case of . Fermenter distillates are commercially available as "starter distillates."

In particular, by mixing the spray-dried flavorings with the aqueous phase of what will become the butter substitute spread, the butter substitute spread will have the flavor of true natural butter.

Known attempts to obtain the flavor of natural butter in butter substitute spreads have been to attempt to mix natural butter to a significant extent with margarine, which makes both expensive and makes it difficult to produce cholesterol-free products. cannot be manufactured. In contrast, the compositions of the present invention provide a truly natural buttery flavor from natural ingredients. The flavor system is stable under refrigeration for at least six months in the presence of preservatives and antioxidants commonly used in butter substitute spreads. Furthermore, the flavoring system of the present invention is adapted for inclusion in high moisture content diet margarines.

The method for producing the composition of the present invention comprises adding 2 to 20 parts (preferably 5 to 5 parts) of water-soluble fermentative distillate and oil-soluble lipolyzed oil to 1 part of water-soluble component.
10 parts) of the oil-soluble ingredients together with water, malt dextrin or other carriers, and if desired, other additives such as colorants.

The mixture is then dried. Drying is carried out by freeze drying, homemat drying, rotary drying, tray drying or spray drying. Spray drying is most preferred.

It has been found that the drying process imparts a particular benefit to the final product in that volatile undesirable flavor compounds are removed during the drying process. The resulting flavoring base is stable;
Does not deteriorate during storage. Moreover, this flavoring base can be more easily added into the spread because it can be mixed into the aqueous phase of the spread and completely emulsified with the aqueous phase before being added to the fat phase. It is possible.

〔Example〕

The following examples are presented to further illustrate the invention. However, the scope of the invention is not limited to the detailed description of this embodiment.

Example 1 30 copies of Dariteen L-11 (Haarmann & Reimer)
A commercially lipolyzed culture cream produced by the Company, Inc.] was mixed with 3.0 parts of fermenter distillate, 0.2 parts of Annatto color, 0.02 parts of turmeric, and 66.78 parts of malt dextrin. This mixture contains approx.
50 parts of hot water were added and the mixture was thoroughly stirred and homogenized. This mixture formed a homogeneous emulsion in which two flavor components, an oil-soluble component and a water-soluble component, were evenly dispersed. This mixture is
Stored under refrigeration to minimize changes in flavoring during storage. However, this flavoring was unstable and had a limited shelf life.

Due to the lack of drying, the flavor system is unstable as noted. however,
The flavoring system should provide a satisfying flavor if used fresh.

Example 2 To 150 parts of the flavor system described in Example 1 was added 50 parts of hot water. In that case, the flavorings were thoroughly mixed and homogenized.

The homogenized mixture was spray dried in a conventional spray dryer.

The dehydrated product contained functional ingredients that were lipolyzed cultured cream containing malt dextrin and fermenter distillate. This flavoring system is stable and can be used for long periods of time without noticeable changes in flavor.
could be stored.

In this dehydrated system, the ratio of oil-soluble flavor components to water-soluble flavor components was 10.0 to 1.0.

This example describes a preferred flavoring system that provides excellent flavor and provides a stable product that can be used over an extended period of time.

Example 3 30 parts of Dariteen L-11 is 3.0
1 part fermenter distillate, 0.2 part Annatto color and 0.02 part turmeric were mixed together. The mixture was heated to about 150 ml and 17 parts of water were added to it. To this mixture, 0.05 parts Tween 60 and 0.05 parts Span 60 were added as emulsifiers and the mixture was homogenized to obtain a uniform emulsion. This emulsion could be used as a flavor base with about 1.5 times the flavor intensity of the flavor base described in Example 2.

Although the invention has been described with particular reference to specific embodiments, it is understood that various modifications and changes can be made and that such modifications are contemplated within the scope of the appended claims. It is clear that this is something that will be considered.

〔Effect of the invention〕

As described above, the composition according to the present invention is capable of imparting a natural butter flavor to a butter substitute spread and stably maintaining the natural butter flavor over a long period of time.

Claims (1)

[Scope of Claims] 1. Contains fermentation bacteria distillate as a water-soluble component, which is uniformly dispersed between lipolyzed cream or lipolyzed butter oil, which is an oil-soluble component;
and the ratio is 2- to 1 part of the water-soluble component.
A composition for imparting a natural butter flavor to a butter substitute spread, the composition comprising: 20 parts of an oil-soluble ingredient. 2. Composition according to claim 1, characterized in that the oil-soluble component is present in an amount of 5-10 parts per part of the water-soluble component. 3. Contains fermentation bacteria distillate as a water-soluble component, which is uniformly dispersed between lipolyzed cream or lipolyzed butter oil, which is an oil-soluble component,
and the ratio is 2- to 1 part of the water-soluble component.
A composition for imparting a natural butter flavor to a butter substitute spread, comprising 20 parts of an oil-soluble ingredient and further comprising a carrier. 4 The carrier is skimmed milk powder, starch,
A composition according to claim 3, characterized in that it is selected from corn syrup solids or malt dextrin. 5. The composition according to claim 3, wherein the carrier is malt dextrin. 6. Contains fermentation bacteria distillate as a water-soluble component, which is uniformly dispersed between lipolyzed cream or lipolyzed butter oil, which is an oil-soluble component,
and the ratio is 2- to 1 part of the water-soluble component.
To prepare a composition containing 20 parts of an oil-soluble component and a carrier, the water-soluble component, the oil-soluble component, and the carrier are mixed, and the resulting mixture is then dried, and the oil-soluble component and the carrier are mixed. A method for producing a composition for imparting natural butter flavor to a butter substitute spread, characterized in that water-soluble components are brought into an encapsulated state. 7. A method according to claim 6, characterized in that the drying is carried out by spray drying.