JPS5966856A - Preparation of butter flavor - Google Patents

Abstract

PURPOSE:To prepare a butter flavor having excellent and strong flavor of butter and high thermal stability, by treating a butter oil with forestomach esterase, and then with a specific lipase. CONSTITUTION:Butter flavor is prepared by decomposing a butter oil used as a raw fat with a forestomach esterase, and decomposing the obtained decomposition product with pancreatic lipase or lipase produced by microorganisms. The butter oil is an emulsified one, and the forestomach esterase is collected from calf, kid or lamb.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a putter flavor having a good strong putter aroma and excellent thermal stability from butter oil.

It is well known that /2ter has a unique aroma that is not found in emulsified oil compositions such as margarine, and this aroma component is also a volatile fat I! It is also known that the main component is volatile fatty acids.

So 1. In recent years, with the remarkable increase in consumption of emulsified oil and fat compositions, the demand for putter flavors to improve the flavor has also increased17.

Traditionally, putter flavor is derived from fats such as fresh cream and butter, which are lipolytic enzymes. In this ffi production method, the type of raw material fat as a substrate, 1. Due to the different compositions, there are variations in the quality of Flay 2-, and among the fatty acids produced, the proportion of butyric acid, which is particularly volatile, is high. Adding - to foods that require cooking, such as raw materials for /Q-n and kutskies, as a flavor.1. When used in , there are disadvantages such as the problem of odor lingering.

In addition, a method of using a specific microbial origin as G-ase (Japanese Patent Publication No. 38226/1983) and a combination of S/(-Gase and proteolytic enzyme, lactose degrading enzyme, or polyboxygenase) (Special Publication No. 57-41898,
JP-A No. 55-61780) has been proposed, but each of these methods is not intended to solve the above-mentioned problem of ζ terflavour. Depending on the purpose of use, the composition ratio of volatile fatty acids cannot be adjusted to a desired value.

According to the present invention, it is possible to adjust the composition of the aromatic fatty acids to a desired ratio according to the purpose of use of the putter flavor, and it is possible to solve the above-mentioned problem of residual odor. The purpose is to provide a complete method of flavor production.

The present inventor used putter oil as a raw material fat substrate in step 17, and after acting on this putter oil with a former ester, and then further acting on a specific type of original glue/Q----bi, these enzymes By controlling the above action conditions, it is possible to adjust the composition ratio of volatile fatty acids, which are the main components of The present invention was made based on the knowledge that the problem of the residual odor of the turf oil can also be solved by adjusting the production temperature 1 to N''4.

The present invention will be explained in detail below.

The feature of the present invention is that patter oil, which is a raw material fat, is decomposed by the action of forestomach esterase 17, and then the resulting decomposition product is further decomposed by l1m1J/'! -Ze also has the purpose of decomposing L< by allowing microorganism-produced sonase to act on it.

In the present invention, the putter oil used as the raw material fat has a fat percentage of 99.3 or more and can be obtained by substantially removing components other than fat such as moisture and milk protein from the putter. Originally, 20% oil is relatively stable, but in the present invention, variations in the quality of 20% flavor due to fluctuations in raw material fat and oil can be prevented. In order to do this, it is preferable to use the putter oil in the form of a stable emulsion.

- To make riichi oil into an emulsified form, putter oil is mixed with a buffer solution known as pine girvane buffer solution (adjusted with a combination of citric acid and disodium hydrogen phosphate).
It is preferable to add and mix a small quantity of an emulsifier (for example, lecithin) and a stabilizer (for example, alginic acid).

In the present invention, forestomach esterase is first allowed to act on an emulsion of putter oil, preferably the above-mentioned putter oil.

Preferably, the forestomach esterase used here is obtained from calves, goats, and lambs, preferably from 0.5% to 5% (by weight), preferably from 2% to 3%, based on 1,2 tera oil. % (by weight) to carry out decomposition. Next, the vomitus lipase that acts on the component force He drawn by this forestomach esterase is Q, (15% to 0.5% (weight-M), preferably 15% to 0.5% (weight-M), 0
．． 1% to 0.3% (by weight), and the same for microbially produced sonoses <0.005% to 0.2% (by weight).
Preferably, an amount of 0.01% to 0.15% (by weight) is added to the esterase-treated beef product for further decomposition.

The above-mentioned forestomach esterase as well as ll (t! Aburi, 9-ase (7) and microorganism-produced sono-9-ase pattern-
f-(1) Time of action on esterase degradation products, 1
It is best to adjust it according to the purpose of use of the putterf obtained at 21゛r, for example, when adding putter flavor to an emulsified oil composition such as margarine and using it as is for consumption. Since the residual aroma of hano2turf1/~-me is not a problem, it is sufficient to increase the ratio of butyric acid in the volatile fatty acid composition produced in the forestomach esterase by increasing the action time of forestomach esterase. , while 9
It is used in emulsified oil and fat compositions added to the raw material dough for noodles and kutskies. With 1-tar flavor, residual aroma during heating becomes a problem, so the action time of forestomach esterase should be 1.
It is preferable to increase the ratio of relatively heat-stable casillonic acid, casorylic acid, and capric acid in the volatile fatty acid composition by increasing the action time of pancreatic i1Jpase or microbial-produced Q-ase.

In addition, the operating temperatures of each of the enzymes mentioned above are as follows: forestomach estera and It! [! For J・(-P), the temperature is 30 to 40°C, preferably 35 to 36°C, and if it is lower than 30°C, the J》response rate will be slow and the time for τ decomposition will be long. l, teni) /”, 4-:A-()v (
At 7+iB, 1llpi low, it becomes difficult to make 1 to 2, while when it is higher than 4o"c, the activity of the vinegar itself is impaired.

DeI: (raw 'il! 1 cow birth・9-ze deke 3 ('l
, 71+ to 45° (2, favorable +1° or: (6 to 40°C, and lower than 30°C is contrary to the above and the same insurance) [(-5
'vRi+<is;''+sound, -,)j 45 'C
If it exceeds C, the raw material nollX7' (and the part used in 17?
The emulsified type (V2O type) of the emulsion is destroyed.
I'm going to growl.

So 1-7, q, p-play, gu-middle t? ,) l・
1. The acid composition ratio of the starting acid is adjusted as follows. Also 1. < is rol, father biological production l], Q--1-ε are combined to effect 　, i)(-
If these enzymes are used in combination,
In addition, even if Esthetic + Z and lipase are added at the same time, L< is mixed and added and 71 is allowed to act (d) It is not possible to adjust the fatty acid composition ratio as desired.
) is the first member of the prefix Nisfler;・ζ, ri-Ai/l,
This is thought to be due to the fact that liver lipase, Q-ase, and microbial-produced lipase act not only on triglyceride but also on mono- and diclyceride, whereas the enzyme acts mainly on triglyceride 1 and 1~.

The microorganism producing enzymes used in the present invention include Aspergillus (A), Mucor (Mucor), and Rhizopus (Rh).
+s) Microorganism-produced glue belonging to ? -I like it;-
In addition, these microorganisms produce Q-se as well as 17< in the pancreas.
As mentioned above, by combining Q-se with forestomach esterase and allowing it to act on ivy oil, a putter-flavored, relatively stable quality with a desired volatile fatty acid composition ratio depending on the purpose of use can be prepared. You will get it.

The following describes forestomach esterase and pancreatic esterase used in the present invention.
Q-se or microorganism-produced Q-se was used in combination according to the invention to act on putter oil. In this case, each of the enzymes was mixed in Chinese and German [2, and reacted simultaneously]. The results of an experiment investigating the composition ratio of volatile fatty acids produced in the phthalate obtained in the case of oxidation are shown below.

Experimental method Fat substrates were prepared as follows:
The emulsion was mixed with an enzyme using hand oil shown in Experiment 1-4 below.

・Preparation of 2-tar oil emulsion: 1 fat, 199.9% pine oil and 5. P liquid, emulsifier (L/cytin) and stabilizer (sodium alginate) were added and mixed in step 17 to prepare a putter oil emulsion with a fat percentage of 40 and 60% consisting of the composition of batter 1.1. Ta.

Table Lucitin 1015 Sodium arginine LII f), 2
In addition, p) ■ of the 2-tar oil emulsion of each of the above compositions was adjusted to 7.5 [Also. The concentration of the pine kilvain buffer used in the putter oil emulsion with a fat percentage of 60% was 1.5 times that of that used in the putter mail emulsion with a fat percentage of 40%.

Experiment 1 Table 1 shows 1. 0.125% by weight of pancreatic lipase, 2% by weight of calf forestomach esterase, and lamb-kid esterase (commercially available mixture of lamb and kid esterase) in a putter oil emulsion with a fat content of 40%. 2% by weight of each were added individually [7.5% by weight and allowed to act for 48 hours at a temperature of 36°C. The amount of volatile fatty acids produced and their composition ratios in each putter flake 2- obtained are as shown in Table 2.

As seen in Table 2, I1% in / putter oil emulsion
In the case where only viscera-ease was added and activated, the amount of acetic acid produced in volatile fatty acids was 53 mol% (the combined amount of medium chain fatty acids of caproic acid, caprylic acid, and capric acid was 47%).
In contrast, when only calf forestomach esterase and kid goat forestomach esterase were added and allowed to act, the amount of butyric acid produced was 65 molti and 70 molti.
Reach Morch. In other words, when pancreatic esterase is used, butyric acid and medium-chain fatty acids are produced at a ratio of approximately 1:1, but when calf forestomach esterase or kid goat forestomach esterase is used, butyric acid and medium-chain fatty acids are produced in a ratio of approximately 1:1. The amount of produced increases.

Experiment 2 2% by weight of calf forestomach esterase, 2% by weight of lamb-kid forestomach esterase, n% viscera'J/''1
- 0.125 weight% of lipase produced by Sui Chi and Rhizopus delmar, respectively, were added to Φ, Germany 1-1, and 2% by weight of calf pre-Nistera-gere and 1.
19 organs! J No'-ze 0.125-weight ht-chi and lamb-kid forestomach esterase 2-fold Y, 1 chi and l1 rod viscera. 0.125 wt. Table 3 shows the amount of volatile fatty acids produced and the composition ratio in each putter flake 2- obtained.

As can be seen in Table 3, the amount of volatile fatty acids produced when calf twoderapi previa and pancreas no9-ase were added at the same time was 242μ+nole/g, and the amount of volatile fatty acids produced by calf forestomach esterase alone This is almost the same as the amount of volatile fatty acids produced when added at 1241μH+ole/g.
Furthermore, if you compare the composition ratio 12, you will notice that it is visceral! −=
Formation of casillonic acid, caprylic acid, and capric acid when added by Ze Gakudoku! 1'Izumi is 47rnole% vs. I7
, Add the calf's pre-preparation nispraze and Mine 1 Gen Ri Guze at the same time 1. In case of IA, it is 45 mole% and both are equal to 11.

In addition, when comparing the cases in which proventriculus esterase and pupil palipase of young goats and lambs were added at the same time17 and the cases in which Kano, Purino♀, and Pijp were added,17 the volatiles generated in the case of simultaneous addition were found to be Fatty acid amount 202 μmole/g vs. 12
, production amount when added alone: 206 μmol e7.9
The composition is approximately equal to 56% when the total amount of cabconic acid, caprylic acid, and capric acid is added simultaneously.
When pancreatic acid is added alone to mole chi, it is equal to 53 mole chi and #1.

From these results, even if calf and kid-lamb forestomach esterase and pancreatic lipase were added together, the properties of pancreatic lipase were only strong when added simultaneously. It is not possible to adjust the composition ratio of volatile fatty acids. This is because, as mentioned above (7), whereas the forestomach esterase system mainly acts on triglycerides, the pancreatic glands act not only on triglycerides but also on triglycerides.

This is thought to be due to the fact that it also acts on monoglyceride and monoglyceride r.

(F margin) Experiment 3 In this experiment, forestomach esterase and pancreatic secretion were investigated according to the present invention. - Ze or microbial production? The production of volatile fatty acids M and I when each of these yeasts is used alone and is allowed to act in a single manner. This study was conducted by comparing the composition ratio of

To the putter oil emulsion with a fat percentage of 60% shown in Table 1, 2% of calf MiJ gastric esderase and 2% of goat-calf forestomach esterase were added.
After acting for 24 hours at °C,
Ze's 0.125 heavy city and rhizosis delmar production/Hair-ze's 0.125 heavy? For comparison, each of the above putter oil emulsions was treated with each of LiA (1) alone for 48 hours at 36°C. 11 Effects of Volatility in Each Putter Flavor Obtained
The production amount and composition ratio are shown in Table 4.

Table 4 As seen in Table 4, according to the present invention: 1. After adding f-cow esterase to the putter oil emulsion and allowing it to act, further pancreatic liver =-F was added and allowed to act.
C? : j1, putter to seal) L-- Drunken bull's eye in par, Cassillon ri2't Capric acid and Caprin' 1 pe's combined tF, I & A+ ratio is 61: :(9 and 7't each enzyme is J
) 1 each added, 11 even tl in response to the effect
Dozo 2 Tartslever's - Recording fat 11, a ('+・
2 tz) generation (,: indicates an intermediate value of the ratio of 7, and
Misfire (11th koyori goat - Dingyo's l'+il stomach varnish'
j-ra 1 and n' phantom 1 relaxation) -ξ゛---bi thread 1) combination + (item, top prefix varnish pi and resource/roof Ikuto □ ``River pi to ship 1 go:,
-t4z l. , i, o negative f, 0, IC child LlTh
'+ ih W :71,7゜5-----+; l
') Zorzu's sword, Mergyu 1) Pulled and combined Ippi at the Imperial Palace A) Yang * 1 CHjl that acted on the same l = %
t, ', i! 1) - 1 ratio of each fatty acid formation h1: L 7t “71 No/Suichichu’s -1-M+:
In accordance with the present invention, we combined calf ii gastric esterase and pancreatic esterase (7). For each enzyme,
This was done in order to adjust the composition ratio of the volatile fatty acids produced in the tertiary oil emulsion (obtained by controlling the action time on the tertiary oil emulsion).

A double concentration of calf forestomach esterase was added to the putter oil emulsion with a fat percentage of 60 degrees as shown in Table 1, and the mixture was heated to 36℃ for 6 hours.
After being allowed to act for an hour, double sutures of pancreatic vein + Jze-ase apparatus esterase were added, and after being allowed to act for 6 hours at 36°C, 0.1.25 times sutures of pancreatic 11i41J/''-se were added. was added and allowed to act at 36°C for 48 hours.

Table 5 shows the amounts of volatile fatty acids produced and their composition ratios in each putter fly.

Table 5 Table 5 As shown in Table 5, pancreatic p+Q l)・
By increasing the action time of Lise, the amount of butyric acid formed in the nomaterphreno atmosphere was reduced compared to that in Experiment 3 (see Table 4), and the amount of butyric acid formed in the nomaterphreno atmosphere was reduced, and the relative amount of caproic acid, caprylic acid and capric acid was reduced. Can increase the chorus of heat-stable medium-chain fatty acids. In other words, in this case, it is thought that the functional characteristics of the pancreas were greatly affected.

Incidentally, since the ΔBac Flaper obtained in Experiment 4 has a good residual aroma when heated, it is suitable for addition to emulsified oil and fat compositions used in breads and kutskies.

As can be seen in the results of experiments 2 to 4 above, according to the present invention, forestomach esterase is allowed to act on . (obtained by selecting the timing of addition of each enzyme) (obtained by selecting the timing of addition of each enzyme) Since the composition ratio of volatile fatty acids produced can be adjusted, it is possible to provide a putter flake 2- having a desired composition ratio of volatile fatty acids depending on the purpose of use of the material.

The present invention will be specifically explained below with reference to Examples.

Example □ W-Oil (fat percentage 99.Ofj) 600g' was emulsified to 11, lecithin 152 was added and the oil was mixed with rj, 5
Move, -1h Pine Gilbane Loose "15 liquid 383P
Add the stabilizer and alginic acid (22) to form the aqueous phase.

The oil phase and water phase are mixed to make a 1-il emulsion (fat percentage 60%). Ota. The putter oil emulsion: (6°
(: Notemasa 11' + Knee !/(T construction road) ShiT, calf's 111 helmet esderase (Milesune order j invasion) 1□, 6
0CI) was added to 201i' [2 to reactor pC person 113
The mixture was stirred at 6°C for 15S for 24 hours. Co
n, J's 1'! ``&bI] j7 folic acid Ii; 1
-1l: A 24-hour reaction of 261 ft no. ? Teru Ino 1 Urbanization (V Pancreas Ri・Hair-ze(-=Inolzur+
: ? 'Ke-in.

250) 1.25y was added and the reaction was carried out in the same column f1 as above Re: 4 ++; Shishit O/pn10 (Jc, y?, and the composition side @ is butyric acid 245μ+nO/?e/ν, capronri 76 pmOee, Q, caprylic z 28
/I maee/V.

Capric acid was 52 pmo(', e/9).

Example 2 1 kg of the same oil emulsion as in Example 1 was added to 36
The temperature was set at 36°C, and 20% of calf nisprase (N0.60 (1) manufactured by Ills Co., Ltd.) was added to the reactor, and the reaction was carried out at 36°C for 10 hours with stirring.

Volatile fatty acid No. 1 at this time is 182 μmo and e7? Met. Further, the above reaction was carried out for 10 hours. Ivy ~8
1.257 of Pancreatic IJ,44-ase was added to the emulsion and reacted for 38 hours under the same conditions as in I11 to obtain putter flavor. The amount of volatile fatty acids in the ivy flavor is 385 μmo-6e/r, and its composition ratio is 224 μmo-ee/f/ of butyric acid and 78 μmod of caproic acid.
e/g% caprylic acid 33/1 moee/f, capric acid 50 μmole/? Met.

Example 3 The same putter and emulsion as in Example 1 were set at 36°C with a vortex temperature of 20°C, and calf forestomach esterase was added at 20°C, and the mixture was placed in a reaction tank and stirred at 36°C for 2 hours. The reaction was carried out for 24 hours.

The amount of volatile fatty acids at this time is 26G 7zmo/), c/
I won with S'. Furthermore, the baku-oil emulsion subjected to the above 24-hour reaction was mixed with Rhizopus delmar-produced seaweed, 9--Ichige (Seikagaku Oushasha α 1.255'
The putter flavor was obtained by adding it and reacting for 24 hours under the same conditions as described above. The most volatile fatty acids in the putter flavor rj□ ki439 /7 mo/Je/
? The composition ratio is 25471 m0/l of 1.1 acid.
e/? , caproic acid 997+mo/2c/7, casorylic acid 34 p rnoge/? , capric acid 52 pmo
(It was 3e, Q.

Example 4 1 kg of putter oil emulsion similar to that used in Example 1 was set at a temperature of 36°C, and a baby goat-lamb (Miles Co. ff.
No. 40(1) 20 liters of forestomach esterase was added and the mixture was placed in a reaction tank and allowed to react for 24 hours at 36"C (W) while stirring.

Volatile fatty acid at this time: t tj: 157 / (mcJ
There was e/PT. Furthermore, production of Rhizopus delmar +7 was added to the putter oil emulsion subjected to the above 24-hour reaction.
．． ? -ze (Seikagaku Kogyo Kume) 1.25 f of gold was added and the reaction was carried out for 24 hours under the same conditions as above. A meta-lever was obtained. The amount of volatile fatty acids in Mosquito Tutter Flay/Tan is 305 p moQe/g, and its composition ratio is 192 pmolJe/g of butyric acid and 7 Q pr of casio7 acid.
noee/r, casorylic acid 2171 mode/9, capric acid 22/'mo, and ee15'.

Example 5 One volume of /f methyl emulsion similar to that used in Example 1 was set at a temperature of 36°C, and 2OF of dried sheep-lamb esterase was added, and the mixture was placed in a reaction tank and heated at 36°C. The reaction was carried out for 24 hours while stirring.

The amount of volatile fatty acids at this time was 157 μmoβe/f. Furthermore, 2 g of Aspergillus microorganism-produced paste 1pase (Amano Pharmaceutical Co., Ltd. Tairi・(-ze Ap 6)) was added to the putter oil emulsion subjected to the above 24-hour reaction, and the reaction was carried out under the same conditions as above for 24 hours. Nori □ Obtains one flavor. The putter fly / medium volatile 7Iti fat eJJJJ'j: 390 pmoee / q, the composition ratio t" 1 Bi is 177 ft mode
/P, turnip n, /294 prnoee/f,
□ Kabutt Nor H57prnoee/f, Capri, / A262 prnnO, e7y.

Ding thread sale,? City t, E't! Ding Showa) '1158 January 0201-1 ■, Kushi ('t indication Showa F) 7th year patent application No. 1759
No. 84 2, Name of the invention (jl, butter) Method for manufacturing L-bar 3, ? (Relationship with 1) 11h Applicant Name ((i69) Snow Brand Milk Products Co., Ltd. 4, Representative (-1JSi Tobu Tobu Port 1 Higashi Shinbashi 2 j l-17)
No. 7'-+ Shinkare International Hill 5, Sode 11 Instruction's 11 (Nj
Voluntary action 8, amend the statement of contents of the amendment as follows (t1n).

(1) Page 4, line 6 [Corrected the text ``provestochal ester-1'' to ``provestochal esterase.''

(2) On page 5, line 7, it says r' 99.3 J.
9. Correct to section 3 (mold groove).

(3) 'q'; 6 @ 1-aligned in 2 lines from T
Correct 1 and k) to 1 and 1.

(4) Page 11, lines 9 to 10 υC "lamb-calf esterase" and 6[-dried 1"---1'-T myesderase J K lTl1iF.

(5) Line 110, line 10 says 1 esthesis - 1 [
Supplement with esterase 1jl.

(+,) 12th Rooster Table 2
``Calf esterase'' in (; river) [-calf f
'+fl gastric esterase esterase Goat-lamb esterase-1 [dried sheep-lamb gastric esterase l &'7rezo Jl, correct.

(7) On page 13, line 6, the phrase “Hoshide sheep” has been replaced with “Hoshide sheep”.
Correct it to ``子I'''.

(8) Line 9 of the 13th auto (correct C [pancreatic esterase] and net to "pancreatic rehaase".

(9) fn, page 13 eit I In the first line, correct "Hoshide sheep" and net to "1 kid goat - lamb".

(10) In the last line of page 13 to the first line of page 14, the text "1 lamb - dried sheep" should be corrected by "L dried sheep - lamb".

(11) In the 5th line of page 14, amend "F lamb - Hidede sheep" to 1 - Hidede sheep and one lamb.

(1°乃 No. 157'T Table 3 "Enzyme Φ\self" 4
1 & (2 scenes) Both "calf esterase" and (2 scenes) "-calf forestomach esterase" and 1 kid - lamb esterase" both "dried sheep - lamb pre-esderase"
i:j にiso J) So f1 correction.

θ1 +t of “# elemental type” in Table 4 on page 19! Both "f bovine esderase" in d are corrected to "calf forestomach esterase 1 (.tau.), and [dried sheep-lamb esterase 1] are respectively corrected to [dried sheep-lamb forestomach esterase].

6 nights Page 22 Table 5 1 Enzyme stems]? "Calf esterase" in 1 was replaced with [calf forestomach esterase 1,
and [dried sheep-lamb esterase 1 to 1 kid goat-lamb pre-esderase-1? J(r(−soJl) respectively.

14Vμ+no] and r/MJ in the third line from Mm24 own card to r-401μmo1. Correct to e/IJ.

Reno, 2 =(9)

Claims (4)

[Claims] (1) A method for producing putter flavor, which comprises treating butter oil with forestomach esterase to decompose it, and then further decomposing it with pancreatic lq-ase or microorganism-produced lipase. (2) The manufacturing method according to claim 1, wherein the putter oil is in an emulsified form. (3) The production method according to claim 1, wherein the forestomach esthetics is obtained from calves, kids, or lambs. (4) Microbial production 1 LeQ-se is produced by the genus Aspergillus (As
pergil lus), Mueor
The manufacturing method according to claim 1, which is produced by a microorganism belonging to the genus Rhizopus.