KR20200054986A - Method for preparing fat or oil composition - Google Patents

Abstract

Providing a method for producing a fat or oil composition in which flavors and the like are improved in a balanced manner. A butter processed product is prepared by heating a water-containing mixture containing butter and oil until the moisture content is less than 1% by mass, and the butter processed product is mixed with edible oil to prepare a fat or oil composition. It is preferable that the water-containing mixture contains 0.5 to 99 parts by mass of butter per 1 part by mass of oil. Moreover, it is preferable that the water content of the said water-containing mixture is 12-75 mass%.

Description

Method for preparing fat or oil composition

The present invention relates to a method for producing an edible fat and oil composition, and more particularly, to a method for producing a fat or oil composition suitable for reducing or reducing the use of partially hydrogenated fats and oils.

It has been reported that trans fatty acids increase LDL cholesterol or increase the risk of carcinogenesis, and recently, the health orientation is high, and it is desired to use a fat or oil composition that reduces or does not contain trans fatty acids that are frequently included in partial hydrogenation. Is becoming.

However, if the partial hydrogenation fat or oil is reduced, the unique flavor and sweetness called hydrogenation odor becomes pale, and the flavor is reduced even when used in combination with milk fat.

If the addition of flavors or the like is added to compensate for the decrease in flavor or the like, there is a risk of impairing the expression balance of flavors at the top, middle, bottom, which are the respective stages of the taste.

On the other hand, even if a large amount of milk fat is added, it is not easy to compensate for a decrease in flavor or the like.

Thus, in Patent Literature 1, it has been proposed to use partially hydrogenated fats and oils slightly oxidized, but the improvement effect is not yet satisfactory.

Japanese special edition 2009-89684

The present invention has been made by paying attention to the above-mentioned conventional problems, and provides a novel and useful manufacturing method that can improve the flavor and the like in a balanced manner even when a fat or oil that is not partially hydrogenated is used. The purpose.

In addition, the object of the present invention is to provide a novel and useful oil or fat composition that can be provided in the same way as a conventional product in any form such as liquid or solid, and can be applied as it is to conventional applications.

The present inventors discovered that these problems can be solved by the following invention as a result of earnest examination and trial and error.

That is, the present invention is to prepare a butter processed product by heating a water-containing mixture containing butter and a dairy product until the moisture content is less than 1% by mass, and mixing the butter processed product with edible oil. It is a manufacturing method of the oil-fat composition characterized by manufacturing the oil-fat composition.

It is preferable that the butter contains 0.5 parts by mass or more and 99 parts by mass or less with respect to 1 part by mass of the oil.

It is preferable that the oil is a dry oil and the butter contains 9 parts by mass or more and 99 parts by mass or less based on 1 part by mass of the dry oil.

The dry oil is preferably one or two types selected from skim milk powder and whole milk powder.

It is preferable that the oil is a liquid oil, and the butter contains 0.5 parts by mass or more and 40 parts by mass or less based on 1 part by mass of the liquid oil.

It is preferable that the liquid oil is one or two or more selected from milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage, and condensed milk.

It is preferable that the water content of the water-containing mixture is 12% by mass or more and 75% by mass or less.

It is preferable to heat under normal pressure.

It is preferable to use unsalted butter as the butter.

In the production of the butter processed product, it is preferable to filter after heating.

It is preferable that the butter processed product contains 0.005% by mass or more and 5% by mass or less.

It is preferable that the said oil-fat composition is a plastic oil-fat composition.

It is preferable that the plastic fat or oil composition is a water-in-oil type.

According to the method of the present invention, it is possible to prepare a fat or oil composition having a balanced improvement in flavor and the like even when fat or oil which is not partially hydrogenated is used. In addition, even if the butter-processed product is actively used in combination with partial hydrogenation and maintenance, the respective effects are not impaired, so by actively using it in combination with partial hydrogenation and maintenance, the flavor and the like are improved in a more balanced manner than the simple partial hydrogenation and maintenance formulation type. It has also become possible to prepare the oil and fat composition. The oil-fat composition can be provided in any form, such as liquid or solid, regardless of whether or not the amount of the partially hydrogenated oil is present or not.

Therefore, it can be said that the use of the method of the present invention makes it possible to design the shades of the fat or oil composition more arbitrarily than before.

(Form for carrying out the invention)

The method for producing the fat or oil composition of the present invention is divided into a butter product manufacturing process and a fat or oil composition manufacturing process.

≪Butter processing product manufacturing process≫

In this process, a water-containing mixture containing butter and oil is heated until the moisture content is less than 1% by mass, thereby producing a butter processed product. The following process is performed using this processed butter product as an intermediate raw material.

<Raw material>

Contains butter and oil.

[butter]

The butter that can be used as a raw material of the present invention is any of those defined as butter in the Holy Spirit (milk and spirit, etc., Ministry of Health, Welfare and Welfare No. 52) regarding the specifications of the components of milk and milk products. May be. According to this definition, the butter is `` softened fat particles obtained from raw milk, milk or special milk, '' and `` fermented butter '' made by fermenting raw material oil with lactic acid, and `` fermented butter '' made as it is. There are four types of "salted butter" with added salt and "unsalted butter" without added salt, respectively.

In the present invention, it is preferable to use "unsalted butter", and more preferably to use "unsalted butter".

[Oil]

Any oil that can be used as a raw material of the present invention may be any of those defined by the Holy Spirit (milk spirit, etc., except for butter, which is a type of dairy product) regarding the specifications of milk and dairy products. do. That is, in the present invention, the above-mentioned butter and this oil are distinguished, and both combinations are premised.

Oil is divided into dry and liquid. The dry oil includes skim milk powder, whole milk powder, and the like, and is preferably skim milk powder. In addition, examples of the liquid oil include milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage, condensed milk, and the like, preferably fresh cream, buttermilk, lactic acid bacteria beverage and condensed milk, and more preferably fresh cream, buttermilk and lactic acid bacteria beverage. , More preferably fresh cream and buttermilk. These oils may be used alone or in combination of two or more.

<Combination>

Butter contains moisture according to the above-mentioned ingredient standards. In addition, since the oil contains moisture as long as it is liquid, these moisture can be used for "water". However, the addition of a singer (加 水) is not excluded.

It is preferable to contain 0.5 part by mass or more and 99 parts by mass or less of butter with respect to 1 part by mass of oil as a water-containing mixture. Regardless of the type of oil, a combination effect of oil and butter can be significantly obtained by including butter in an amount of 0.5 to 99 parts by mass.

When a dry oil is used as the oil, it is preferable to contain 9 to 99 parts by mass of butter with respect to 1 part by mass of the dry oil as a water-containing mixture, more preferably 50 parts by mass or more and 99 parts by mass or less, 70 It is more preferable to contain more than 99 parts by mass.

When using a liquid oil as an oil, it is preferable to contain 0.5 part by mass or more and 40 parts by mass or less of butter, and more preferably 1 part by mass or more and 40 parts by mass or less with respect to 1 part by mass of the liquid oil as a water-containing mixture. It is more preferable to include 2.3 parts by mass or more and 30 parts by mass or less, more preferably 5 parts by mass or more and 30 parts by mass or less, and particularly preferably 7 parts by mass or more and 25 parts by mass or less.

When the types of oils are individually considered, the above is the suitable range.

Further, the total content of butter and oil in the water-containing mixture is preferably 80% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less, further preferably 95% by mass or more and 100% by mass or less, Even more preferably, it is 100% by mass.

The water content of the water-containing mixture is preferably 12% by mass or more and 75% by mass or less, more preferably 14% by mass or more and 52% by mass or less, even more preferably 15% by mass or more and 33% by mass or less, more preferably 17% by mass or more and 28% by mass or less The following are even more preferable. When the moisture occupies 12% by mass or more and 75% by mass or less, the effect of the presence of the aqueous phase can be significantly obtained.

<Process>

The butter and oil are mixed to obtain a water-containing mixture.

The mixing method is not particularly limited, but, for example, butter is melted by heating and oil is added thereto and stirred. When using a dry oil, it is preferable to melt | dissolve in the water | moisture content contained in butter, and it is preferable to add butter after heat melting.

The hydrous mixture is then heated until the water content decreases below 1% by mass. When the water content is reduced to this range, sufficient heating time is secured.

In addition, at that time, it is preferable to continuously stir the water-containing mixture in order to transfer heat uniformly.

In addition, the process can be carried out continuously in the same vessel, and in that case, there is a possibility that the production of the water-containing mixture by the progress of mixing and heating of the water-containing mixture may proceed in parallel, but there is no particular problem.

In the normal pressure state, the heating temperature is, for example, 100 ° C or higher. Therefore, when putting the said water-containing mixture in an open container and performing a work, it will heat to 100 degreeC or more. The heating in the present invention is preferably heated under normal pressure.

The obtained one may be used as a finished butter product as it is, but if it is filtered while warm to remove insoluble substances such as denatured proteins, it becomes easier to handle after that. Therefore, it is recommended to perform filtration using filter paper or the like as post-treatment.

In addition, the above-mentioned water content is an upper limit value when a butter-processed product is evaluated as a finished product when the water content is less than 1% by mass. In some cases, when the finished product is filtered and then the water content is relatively high, including the filtered case. It is set.

≪Maintenance composition manufacturing process≫

The butter processed product produced by the above-described process is mixed with edible oil and fat to prepare a fat or oil composition.

<Raw materials other than processed butter products>

[maintain]

The edible oil and fat that can be used as the main raw material of the present invention is not particularly limited, but palm oil, palm kernel oil, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, shea butter, flesh butter, mango oil, ellipse Butter, cacao butter, pork (lard), beef tallow, milk fat, their fractionated oils, or their processed oils (one or more of which has been cured and transesterified).

[Other raw materials]

In the present invention, it is also possible to include food ingredients, food additives, and the like, which have been normally added to margarines, etc., in the amount ranges that are normally added. That is, synthetic emulsifiers such as milk fat decomposition products, milk protein decomposition products, butter and whey powder, sugars such as water and liquid sugars, salts, glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and propylene glycol fatty acid esters, and plant lecithin. , Natural emulsifiers such as egg yolk lecithin, enzymatically degraded lecithin, flavors, vitamins such as vitamin E, carotene, caramel, red pigment, coloring agents such as thickeners, thickeners, citric acid, acidulants such as lactic acid, oxidized tocopherols, tea extracts, etc. Plant Proteins, Seasonings, pH Adjusters, Food Preservatives, Preservatives, Fruits, Juices, Coffee, Nuts Paste, Spices, Cacao Mass, Cocoa Powder, Grains, Soybeans, Vegetables, Meat, Fish, etc. Can be appropriately blended.

<Formulation of butter products>

A significant effect can be obtained even if the butter processed product is blended in a trace amount of about 0.005% by mass with respect to the fat or oil composition. The processed butter product is preferably blended in an amount of 0.005% by mass or more and 5% by mass or less, more preferably 0.005% by mass or more and 3% by mass or less, more preferably 0.01% by mass or more and 3% by mass or less.

<Process>

Since the processed butter products can be treated in the same way as edible oil and fat, it can be combined with edible oil and fat according to the same method as in the case of using a plurality of types of edible oil and fat together.

<Finished product (maintenance composition)>

The oil and fat composition prepared by the method of the present invention is not only as a water-in-oil type plasticity oil-in-water composition for spreading liquids or spreads, but also as a water-in-oil type plasticity oil-fat composition such as for kneading, sandwiching, garnishing, coating cream, and sand cream. Even when used as a raw material such as cream, the flavor and sweetness are improved in a balanced manner.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention.

(Production of butter processed products in Examples and Comparative Examples)

Various kinds of raw materials shown in Table 1 were used in various mixing ratios. However, the butter was melted in an open container, and oil was added thereto and heated to 100 ° C while stirring to sufficiently evaporate moisture, and then filtered. The water content after filtration was less than 1% by mass.

The raw materials used were the following commercial products.

Unsalted butter (fermented, made by Fonterra Japan Co., Ltd.)

Milk (Product name: Delicious milk, manufactured by Meiji Corporation)

Skim milk powder (product name: skim milk, manufactured by Morinaga New School Co., Ltd.)

Whole milk powder (Product name: Hokkaido milk powder, manufactured by Yotsuba New School Co., Ltd.)

Fresh cream (Product name: Tokusen Hokkaido pure cream, manufactured by Takanashi New School Co., Ltd.)

Buttermilk (Product name: Buttermilk, Calpis Co., Ltd.)

Lactic Acid Bacteria Drink (Product name: Calpis, Calpis Co., Ltd .; Dairy Lactic Acid Bacteria Drink (Sterilization), Nonfat Milk Solid 3.9%)

Condensed milk (Product name: Hokkaido Condensed Milk, Yukijirushi Meg Milk Co., Ltd. product)

(Production of evaluation products)

Various butter processed products were included in various fats and oils in various mixing ratios with various other raw materials, and according to the commercial method, three types of fats and oils type plastic fats and oils composition for sandwiching, oil-in-water type plastics and fats composition for spreads, and liquid oils were prepared. . In addition, a varnish was prepared using a water-in-oil type plastic oil-fat composition. In addition, the water-in-oil plasticity oil-fat composition for spreading and a liquid oil was used as an evaluation product.

In addition, for each evaluation product, the characteristic raw materials and processes are separately described below.

(Evaluation method)

Six people ate, and the buttery flavor of the top, middle, bottom, and sweetness were rated as 1 (low) to 7 (high), and the average value of 6 people was used as the evaluation value.

<Evaluation Test 1 (Denish)>

· Characteristic raw materials other than processed butter products

Oil and fat A (preparation product) SFC 10 ℃ / 20 ℃ / 30 ℃ / 35 ℃

= 69.0 / 47.0 / 29.0 / 18.5

Rising melting point: 45 ℃

Lard (Product name: Master Chef Black & White Pig Lard, manufactured by J-Oil Mills)

Yujibang (made by Fonterra Japan Co., Ltd.)

Unsalted butter (fermented, made by Fonterra Japan Co., Ltd.)

Preparation of water-in-oil plasticity oil-fat composition

The oil phase and the water phase were respectively prepared by the formulation shown in Table 2. Then, the oil phase was kept at about 60 ° C, and the water phase at room temperature was added thereto with stirring. Thereafter, the mixture was stirred for about 10 minutes to obtain a water-in-oil type preliminary emulsion. According to the conventional method, this preliminary emulsion was rapidly quenched in a continuous cooling kneading apparatus to obtain a water-in-oil type plastic oil-fat composition for sandwiching.

· Denish formulation

·· Mixing raw materials

Powerful 100 parts by mass

Baking improver (Product name: Primapane, manufactured by Furatos) 0.5 parts by mass

Raw yeast 5 parts by mass

Sangbaekdang 10 parts by mass

saline 1.3 parts by mass

Skim milk powder 3 parts by mass

margarine 10 parts by mass

(Product name: Meister Gold Super, manufactured by J-Oil Mills Co., Ltd.)

War 6 parts by mass

water 45 parts by mass

Water-in-oil plasticity oil-fat composition for inserting 30 parts by mass

・ Manufacture of Danish

First, the raw material was put into a mixer bowl, mixing was performed at a low speed of 6 minutes and a medium to low speed of 6 minutes, and a dough having a dough temperature of 23 ° C was produced. Next, after fermentation at room temperature for 20 minutes, the dough was cooled at -5 ° C overnight. Next, the water-in-oil type plastic oil-retaining composition for embedding was inserted, and after folding twice with three, the dough was cured for 1 hour at -5 ° C, and after folding once with three, the dough was cured for 1 hour at -5 ° C. Ringing was performed, and the thickness was 3 mm. This dough was cut into 11 cm in width, fermented for 60 minutes in a furnace at 36 ° C. and 75% humidity, and calcined for 14 minutes at 200 ° C. on the upper fire and 180 ° C. on the lower fire to obtain a finish of the finished product.

The evaluation is as follows.

<Evaluation Test 2 (Water-in-oil type plastic fat and oil composition for spread)>

· Characteristic raw materials other than processed butter products

Oil and fat B (adjusted product) SFC 10 ℃ / 20 ℃ / 30 ℃ / 35 ℃

= 17.5 / 8.5 / 4.5 / 3.0

Rising melting point: 35 ℃

Yujibang (made by Fonterra Japan Co., Ltd.)

Whole milk powder (Product name: Hokkaido milk powder, manufactured by Yotsuba New School Co., Ltd.)

Preparation of water-in-oil plasticity oil-fat composition for spread

The oil phase and the water phase were respectively prepared by the formulations shown in Tables 3 and 4. And the oil phase was kept warm at about 60 degreeC, and the aqueous phase of normal temperature was added there, stirring. Thereafter, the mixture was stirred for about 10 minutes to obtain a water-in-oil type preliminary emulsion. According to the conventional method, this preliminary emulsion was rapidly quenched in a continuous cooling kneading apparatus to obtain a water-in-oil type plastic oil-fat composition for spreading.

Evaluation was as follows.

※ 1 The amount of milk fat contained in processed butter products A

※ 2 Amount of whole milk powder contained in milk of processed butter product A

<Evaluation Test 3 (Liquid Oil)>

· Characteristic raw materials other than processed butter products

Rapeseed oil (Product name: Smooth canola oil, manufactured by J-Oil Mills Co., Ltd.)

Yujibang (made by Fonterra Japan Co., Ltd.)

· Production of liquid oil

The raw materials were prepared with the formulation shown in Table 5, and mixed to obtain a liquid oil.

Evaluation was as follows.

From the results of the test, it was confirmed that, according to the method of the present invention, flavors and the like can be improved in a balanced manner by adding a small amount of a butter product. In addition, it was confirmed that the butter-processed product was essential to mix butter and oil, and the improvement effect was low in the butter-processed product E in which only butter was heated.

Claims (13)

To produce a processed butter product by heating the water-containing mixture containing butter and oil until the water content is less than 1% by mass,
A method for producing a fat or oil composition, comprising mixing the butter processed product with edible fat or oil to prepare a fat or oil composition. The method for producing a fat or oil composition according to claim 1, wherein the butter contains 0.5 parts by mass or more and 99 parts by mass or less of the butter with respect to 1 part by mass of the oil. The oil-fat composition according to claim 1 or 2, wherein the oil is a dry oil, and the water-containing mixture contains 9 parts by mass or more and 99 parts by mass or less of the butter with respect to 1 part by mass of the dry oil. Manufacturing method. The method for producing a fat or oil composition according to claim 3, wherein the dry oil is one or two types selected from skim milk powder and whole milk powder. The preparation of the fat or oil composition according to claim 1 or 2, wherein the oil is a liquid oil, and the butter contains 0.5 parts by mass or more and 40 parts by mass or less based on 1 part by mass of the liquid oil. Way. The method of claim 5, wherein the liquid oil is one or two or more selected from milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria drinks, and condensed milk. The method for producing a fat or oil composition according to any one of claims 1 to 6, wherein the water content of the water-containing mixture is 12% by mass or more and 75% by mass or less. The method for producing a fat or oil composition according to any one of claims 1 to 7, which is heated under normal pressure. The method for producing a fat or oil composition according to any one of claims 1 to 8, wherein unsalted butter is used as the butter. The manufacturing method of the fat or oil composition according to any one of claims 1 to 9, wherein, when producing the processed butter product, it is filtered after being heated. The method for producing a fat or oil composition according to any one of claims 1 to 10, wherein the butter product contains 0.005% by mass or more and 5% by mass or less. The method for producing a fat or oil composition according to any one of claims 1 to 11, wherein the fat or oil composition is a plastic fat or oil composition. The method of claim 12, wherein the plastic fat or oil composition is a water-in-oil type.