JPS6126325B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil-in-water double emulsified fat composition, and more particularly to an oil-in-water emulsion (hereinafter referred to as
In an emulsified oil/fat composition of oil-in-water type (hereinafter referred to as O ₁ /W/O ₂ type) in which O 1 /W emulsion ₎ is further emulsified and dispersed in an oil phase (hereinafter referred to as O ₂ ), the innermost An emulsified fat composition characterized by containing a flavor in the phase fat O ₁ and a substance that gels at a temperature of 60°C or higher in the middle phase water (hereinafter referred to as W), especially when heated during use. The present invention relates to an emulsified oil and fat composition that is useful for applications that require a process. W/O type emulsified fats and oils are widely used for baked goods, bread making, etc. The functions required of emulsified fats and oils for baked confectionery, confectionery and bread making include workability and bread-making properties, and although emulsified fats and oils that are quite satisfactory in terms of these functions have been developed, they are completely lacking in terms of taste. Not satisfied. This is especially true when it comes to baked goods. The internal temperature of confectionery dough during baking of baked confectionery is usually 150 to 250℃, and for confectionery and bread, it is 85 to 250℃.
It is 95℃. When the temperature of the dough reaches the above temperature,
The flavor in the fat and oil kneaded into the dough becomes significantly weaker, and the use of flavored emulsified fat becomes useless. Therefore, the inventor of the present invention conducted intensive studies to develop a technology in which the flavor of the emulsified fat kneaded into the dough does not disappear even after baking, and as a result, the innermost phase of the O ₁ / W / O ₂ type emulsified fat composition was found. A flavor-containing fat or oil, i.e., a flavored fat and/or a flavored fat, is used as the fat O ₁ , and the mesophase water is further mixed with 60%
The present inventors have discovered that it is possible to obtain an emulsified oil and fat composition in which the flavor of the emulsified oil and fat does not disappear even when baked by containing a substance that gels when heated to a temperature of 0.degree. C. or above, thereby completing the present invention. That is, the present invention is characterized in that the innermost phase fat O ₁ contains a flavor, and the intermediate phase water W further contains _a substance that gels at a temperature of 60° C. or higher.
A W/O type ₂ emulsified oil and fat composition is provided. The oil used for the innermost phase oil O ₁ in the O ₁ /W/O ₂ type emulsified oil composition of the present invention is not particularly limited as long as it is an edible oil, such as soybean oil, rapeseed oil, palm oil, corn oil, Any of vegetable oils and fats such as cottonseed oil, coconut oil, and palm kernel oil, and animal oils and fats such as lard, fish oil, and whale oil can be used, and those obtained by hydrogenation and transesterification of these may also be used. be able to. The flavor contained in the innermost phase fat O ₁ of the present invention is not particularly limited, and any flavor suitable for the intended use of the emulsified fat composition may be used as appropriate. For example, if it is for baked confectionery, a butter flavor suitable for the baked confectionery may be added. Other preferred flavors include almond oil, birch oil, caraway oil, cardamom oil, carrot oil, cassia oil,
Examples include cinnamon oil, globe oil, coconut oil, cumin oil, garlic oil, ginger oil, lemon oil, lime oil, mint oil, orange oil, sage oil, and symme oil, among which butter flavor is preferred. In the present invention, the innermost phase fat O ₁ can further use a flavored fat or oil that has a flavor by itself.
For example, milk fat (including butter), white sesame oil, black sesame oil, olive oil, peanut oil, etc. can be used directly as _O1 . The amount of the innermost phase oil O ₁ in the oil-in-water-in-water (O ₁ /W/O ₂ ) type emulsified oil composition of the present invention is determined by the strength of the desired aftertaste, the amount of flavor added, and the strength of the flavor. , or depending on the strength of the flavor of the fat or oil.
Considering the taste balance of the emulsified oil/fat composition, the flavor of the innermost phase oil/fat O ₁ is not as strong as the flavor itself, but is preferably as strong as milk fat. If ordinary milk fat is used as O ₁ , the effect can be confirmed if the amount of O ₁ in the emulsified oil/fat composition is 1% by weight or more, but it is preferably 5 to 40% by weight. As the milk fat, you can use the milk fat separated from regular butter as it is as the innermost phase oil O ₁ , or you can melt the butter by heating and use the milk fat in the butter as it is.
It is also possible to use the aqueous phase in the butter as part of the aqueous phase W of the O ₁ /W/O ₂ type _emulsified fat composition. The innermost phase oil O ₁ of the present invention can be used in combination with milk fat and oils other than milk fat, or milk fat and oils other than milk fat with fragrances added, and it is also possible to further add flavor to flavored oils such as milk fat. It is possible. Although there are no particular restrictions on the innermost phase fat O ₁ particle size of the present invention, it is preferably less than 1 μm from the viewpoint of aftertaste. The fats and oils used as the outermost phase fat O ₂ of the present invention are not particularly limited, and the fats and oils exemplified above as the innermost phase fat O ₁ may be used. O ₁ and O ₂ may be the same fat or oil or may be different. Examples of substances that gel at a temperature of 60° C. or higher that are contained in the mesophase water W of the O ₁ /W/O ₂ type emulsified fat composition of the present invention include vegetable proteins, animal proteins, polysaccharides, etc. be able to. Vegetable proteins include soybean protein, wheat protein, rice protein, peanut protein, corn protein, sesame protein,
Examples include rapeseed protein, which is sufficiently soluble in water and gels at temperatures of 60°C or higher. Examples of animal proteins include milk protein, egg protein (particularly egg white protein), fish protein, livestock protein, and chicken meat protein. Whey proteins such as milk whey, lactalbumin, and lactoglobulin are used as milk proteins, and casein and whole milk are not included. Examples of polysaccharides include konjac flour, gardlan, alginates, and the like. When using konjac flour or alginate, it is better to coexist polyvalent metal ions such as calcium and magnesium. The gelling substance is preferably blended in an amount of 0.5 to 30% by weight (preferably 1 to 15% by weight) based on the total weight of the mesophase water W. However, it goes without saying that each substance has an optimum content depending on the substance to be gelled. The relative ratio of the O ₁ /W phase and the O ₂ phase of the present invention can be arbitrarily selected depending on the application, but is preferably
The O ₁ /W is in the range of 5 to 80% by weight for the phase and 95 to 20% by weight for the O ₂ phase. If necessary, whey protein or casein protein may be added to the O ₁ /W/O ₂ type emulsified oil composition of the present invention in order to improve taste, nutrition, and stability of the O ₁ /W/O ₂ type emulsified oil composition. Substances such as dairy products and/or polysaccharides for emulsion stabilization, fragrances, colorants, seasonings, sugars, salt, salts other than salt, fruit juice, and jam may also be added. The present invention will be explained in more detail below using Examples and Comparative Examples, but the present invention is not limited to these Examples.

[Manufacturing method]

After sufficiently solubilizing egg white protein in water, sucrose higher fatty acid ester was dissolved to obtain intermediate phase water W. Next, after heating the mesophase water W to 55°C, O ₁ previously heated to 60°C is added and mixed, and then passed through a homogenizer. The particle size of O ₁ in the obtained O ₁ /W emulsion is less than 1 μ. Next, O ₁ /W emulsion was added to the outermost phase fat O ₂ heated to 55°C, stirred and mixed, and then rapidly cooled and kneaded to form O ₁ /W/O _2.
A type emulsified oil and fat composition was obtained. Example 2 [Blend] The blend of the innermost phase fat O ₁ and the outermost phase fat O ₂ is the same as in Example 1, and the blend of the intermediate phase water W is as follows.

[Composition]

The composition of the innermost phase fat O ₁ and the outermost phase fat O ₂ is the same as in Example 1, and the composition of the intermediate phase water W is as follows.

[Manufacturing method]

After solubilizing soybean protein in water, the pH was adjusted to 7.5 with a caustic soda solution and the sucrose higher fatty acid ester was dissolved to obtain intermediate phase water W. Next, the mesophase water 60℃
O ₁ , which had been heated to 60℃ in advance,
Add and mix, then pass through a homogenizer. Thereafter, the same procedure as in Example 1 was carried out to obtain an O ₁ /W/O ₂ type emulsified oil and fat composition. Example 4 [Blend] The blend of the innermost phase fat O ₁ and the outermost phase fat O ₂ is the same as in Example 1, and the middle phase water W is as follows.

[Manufacturing method]

After solubilizing curdlan in water, sucrose higher fatty acid ester was dissolved to obtain intermediate phase water. Thereafter, the same procedure as in Example 1 was carried out to obtain an O ₁ /W/O ₂ type emulsified oil and fat composition. Comparative Example 1 O 1 /W/O 2 was prepared in the same manner as in Example 1 except that the innermost phase oil O ₁ and the outermost phase oil _{O 2} of the following composition were used _.
A type emulsified oil and fat composition was obtained.

[Manufacturing method]

After sufficiently solubilizing the egg white protein in water, the sucrose higher fatty acid ester was dissolved to obtain an aqueous phase W. Next, after heating the aqueous phase to 55℃, it was added to the oil and fat that had been heated to 55℃ in advance, and after stirring and mixing, it was rapidly cooled.
The mixture was kneaded to obtain a W/O type emulsified oil and fat composition. The emulsified oil and fat compositions of Examples 1 to 4 and Comparative Examples 1 to 2 were used to bake kutsky, and a sensory evaluation was performed on the overall taste and the strength of the buttery flavor. [How to make kutsky] (Blend) Flour (light strength) 100 parts Sugar 50 parts Oil Fat 50 parts Water 200 parts (How to make it) Mix the oil and fat, then add water and mix well, then add the flour. Mix gently. Next, after molding,
After baking for 15 minutes in a pot with an internal temperature of 200℃,
Sensory evaluation was performed after leaving it at room temperature. Sensory evaluation was conducted by a panel of 20 experts.
The evaluation method was Monadic evaluation. Eat one type of kutsky and have students mark the appropriate place between 5 points (I agree) and 1 point (I don't agree).
The scores of 20 people were averaged. The results are shown in Table 1.

[Table] From the above results, the emulsified oil and fat composition of the present invention uses flavorful butter fat as the innermost phase oil O ₁ and contains a substance that gels at a temperature of 60°C or higher in the intermediate phase water W. The kutsky baked using (Examples 1 to 4) had a strong buttery flavor, and the taste of the kutsky was liked. For comparison, butter fat was used only as the outermost phase oil O ₂ , fragrance and butter fat were not used in the innermost phase oil O ₁ , and the intermediate phase water W contained a substance that gelled at a temperature of 60°C or higher. The kutsky baked using the emulsified oil and fat composition (Comparative Example 1) had a weak buttery flavor and was not pleasing to the taste. Comparative Example 2, in which a W/O type emulsified oil and fat composition was prepared using the compounding materials of Example 1, had almost the same results as Comparative Example 1. In other words, the buttery flavor of kutsky was weak and the taste was not liked.

Claims (1)

[Claims] 1. An oil-in-water-type emulsified fat composition, characterized in that the innermost phase contains a flavor, and the intermediate phase water further contains a substance that gels at a temperature of 60°C or higher. An oil-in-water emulsified fat composition. 2. The emulsified oil and fat composition according to claim 1, wherein the flavor is selected from the group consisting of milk fat flavor and butter flavor. 3. The emulsified oil and fat composition according to claim 1 or 2, wherein the substance that gels at a temperature of 60° C. or higher is selected from the group consisting of vegetable proteins and polysaccharides.