TW201914435A - Method for producing oil or fat composition - Google Patents

Abstract

Provided is a method for producing an oil or fat composition having a flavor and other properties which are well-balanced and improved. A water-containing mixture containing butter and milk is heated until the water content is reduced to less than 1% by mass to produce a butter processed product, and the butter processed product is mixed with an edible oil or fat to produce an oil or fat composition. It is preferred that the water-containing mixture contains butter in an amount of 0.5 to 99 parts by mass relative to 1 part by mass of the milk. It is also preferred that the water content in the water-containing mixture is 12 to 75% by mass.

Description

Manufacturing method of oil and fat composition

The present invention relates to a method of manufacturing an edible oil and fat composition, and more specifically, to a method of manufacturing an oil and fat composition suitable for use in the case where reduced or no partially hydrogenated oil or fat is used.

It is reported that trans fatty acids can increase LDL cholesterol or increase the risk of cancer. Recently, due to increased health awareness, it is expected to use a fat composition that reduces or does not contain large amounts of trans fatty acids contained in partially hydrogenated fats. However, if part of the hydrogenated fats and oils are reduced, the unique flavor or sweetness called hydrogenated incense will be reduced, and the flavor will also decrease when used together with milk fat. If only the addition of spices or the like compensates for the decrease in the flavor or the like, the balance of the performance of each level of the taste, namely, the top, middle, and after tastes may be compromised. On the other hand, even if a large amount of milk fat is added, it is not easy to compensate for the decrease in flavor and the like.

Therefore, in Patent Document 1, it is proposed to use a partially oxidized partially hydrogenated fat, but the improvement effect is not satisfactory. [Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2009-89684

[Problems to be solved by the invention]

The present invention is made by focusing on the above-mentioned previous problems, and an object of the present invention is to provide a novel and useful production method that can improve flavor and the like in a well-balanced manner even when a fat or oil with reduced or no partially hydrogenated fat or oil is used. In addition, an object of the present invention is to provide a novel and useful oil and fat composition that can be provided in the same manner as conventional products in any form such as a liquid state or a solid state, and can be directly applied to previous uses. [Technical means to solve the problem]

The inventors of the present invention conducted intensive research and trial and error on these subjects, and found that they can be solved by the following inventions. That is, the present invention is a method for producing an oil and fat composition, which heats an aqueous mixture containing butter and milk to a moisture content of less than 1% by mass to produce a processed cheese product, and mixes the processed cheese product to edible oil and fat And manufacture oil and fat composition.

It is preferable that the said aqueous mixture contains 0.5 mass part or more and 99 mass parts or less of said cheese with respect to 1 mass part of said milk.

It is preferable that the milk is dry milk, and the water-containing mixture contains 9 parts by mass or more and 99 parts by mass or less of the cheese with respect to 1 part by mass of the dry milk.

Preferably, the above-mentioned dry milk is one or two selected from skimmed milk powder and full-fat milk powder.

It is preferable that the milk is liquid milk, and the aqueous mixture contains 0.5 part by mass or more and 40 parts by mass or less of the cheese with respect to 1 part by mass of the liquid milk.

The liquid milk is preferably one or more selected from cow milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria drink, and condensed milk.

The water content of the aqueous mixture is preferably 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 cheese as the cheese.

Preferably, when manufacturing the said processed cheese product, it filters after heating.

Preferably, the processed cheese product contains 0.005 mass% or more and 5 mass% or less.

The above oil and fat composition is preferably a plastic oil and fat composition.

The plastic oil and fat composition is preferably a water-in-oil type. [Effect of invention]

According to the method of the present invention, even when oils and fats with reduced or no partially hydrogenated oils and fats are used, an oil and fat composition with a well-balanced flavor and the like can be produced. In addition, even if the cheese processed product is actively used in combination with partially hydrogenated fats and oils, their respective effects will not be impaired. By actively using together with partially hydrogenated oils, it is possible to produce blends compared to pure partially hydrogenated fat blended types. The balance improves the oil and fat composition such as flavor better. The oil and fat composition can be provided in any form such as liquid or solid, regardless of the amount or amount of partially hydrogenated oil and fat. Therefore, it can be said that by using the method of the present invention, it is possible to arbitrarily design the density of the flavor and the like of the oil and fat composition in the past.

The manufacturing method of the oil-fat composition of this invention is divided into the manufacturing process of a cheese processed product, and the manufacturing process of an oil-fat composition.

"Procedure for making cheese processed products" In this step, a water-containing mixture containing cheese and milk is heated to a moisture content of less than 1% by mass to produce processed cheese products. Using this processed cheese product as an intermediate raw material, the next step was carried out.

<Raw material> Contains cheese and milk. [Cheese] Cheese that can be used as a raw material of the present invention may be defined as cheese as long as it meets the provincial regulations (Milk and other provincial orders, Japanese Ministry of Health, Welfare and Welfare Order No. 52) and other relevant regulations on milk and dairy products. According to this definition, cheese is "the one obtained by squeezing fat granules obtained from raw milk, cow's milk, or certified cow's milk". There are "fermented cheese" produced by raw material milk undergoing lactic acid fermentation and directly produced. There are four types of "no-fermented cheese" and "salt cheese" made by adding salt to each and "salt-free cheese" without salt. In the present invention, "unsalted cheese" is preferably used, and "salted and unfermented cheese" is more preferably used.

[Milk] Milk used as the raw material of the present invention as long as it meets the provincial regulations (Milk and other provincial orders, Japan Ministry of Health, Welfare and Welfare Order No. 52) as long as it meets the standards for the composition of milk and dairy products Other than cheese). That is, in the present invention, the aforementioned cheese and the milk are distinguished, and the premise is to use both together. Milk is divided into dry and liquid. Examples of dry milk include skimmed milk powder and full-fat milk powder, and preferably skimmed milk powder. In addition, examples of the liquid milk include cow's milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage, and condensed milk. Fresh cream, buttermilk, lactic acid bacteria beverage, and condensed milk are preferred. Desweetened and lactic acid bacteria beverages, and more preferably fresh cream and white skimmed milk. These milks can be used alone or in combination of two or more.

<Composition> Cheese contains water according to the above ingredient standard, and milk contains water as long as it is liquid, so this water can be used for "water". But it does not exclude adding water. The aqueous mixture preferably contains 0.5 parts by mass or more and 99 parts by mass or less of cheese with respect to 1 part by mass of milk. Regardless of the type of milk, all contain 0.5 parts by mass or more and 99 parts by mass or less of cheese, and the combined effect of milk and cheese can be obtained meaningfully.

When dry milk is used as milk, the aqueous mixture preferably contains 9 to 99 parts by mass of cheese relative to 1 part by mass of the dry milk, more preferably contains 50 to 99 parts by mass, Furthermore, it is preferable to contain 70 mass parts or more and 99 mass parts or less. In the case of using liquid milk as milk, the aqueous mixture preferably contains 0.5 parts by mass or more and 40 parts by mass or less of cheese relative to 1 part by mass of the liquid milk, more preferably contains 1 part by mass or more. Furthermore, it is preferably 40 parts by mass or less, more preferably 2.3 parts by mass or more and 30 parts by mass or less, still 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. If the type of milk is considered individually, the above becomes the preferable range.

Furthermore, the total content of the cheese and milk of the aqueous 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, and further preferably 95% by mass or more and 100% by mass Below, and even more preferably 100% by mass.

The water content of the aqueous 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, further preferably 15% by mass or more and 33% by mass or less, and still more preferably 17% by mass % To 28% by mass. By making moisture account for 12 mass% or more and 75 mass% or less, the existence effect of the water phase can be obtained meaningfully.

<Procedure> The cheese and milk are mixed to obtain an aqueous mixture. The mixing method is not particularly limited. For example, the cheese may be heated and melted, and milk may be added to the cheese and stirred. In the case of using dry milk, it is preferably dissolved in the water contained in the cheese, and it is preferable to melt the cheese after heating and throw it in.

Next, the aqueous mixture is heated until the water content is reduced to less than 1% by mass. If the water content is reduced to this range, sufficient heating time can be ensured. Also, at this time, in order to transfer heat uniformly, it is preferable to continuously stir the aqueous mixture. Furthermore, the steps can be continuously performed in the same container. In this case, the mixing may be performed side by side to generate an aqueous mixture and heating the aqueous mixture, but there is no particular problem.

The above heating temperature is, for example, 100 ° C or higher under normal pressure. Therefore, when the aqueous mixture is added in an open container and the operation is carried out, it will be heated to above 100 ° C. The heating in the present invention is preferably performed under normal pressure.

Although the acquirer can also be directly used as a processed cheese product, if it is filtered while warm to remove insoluble matter such as modified protein, it will become easier to handle thereafter. Therefore, as a follow-up process, it is recommended to use filter paper or the like to perform filtering. In addition, the above water content of less than 1% by mass refers to the upper limit value when the processed cheese product is evaluated as a finished product, and there are cases where the water content rises relatively when the finished product is obtained after filtration. The situation is also included in the setting.

"Oil and fat composition production step" The processed cheese product obtained by performing the above steps is mixed with edible oil and fat to produce an oil and fat composition. <Raw materials other than processed cheese products> [Fats and oils] Edible fats and oils that can be used as the main raw material of the present invention are not particularly limited, and examples include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, Sunflower seed oil, rice bran oil, safflower oil, olive oil, sesame oil, shea butter, salsa oil, mango oil, ellipse, cocoa butter, lard, butter, cream, Such fractionated oil or such processed oil (processed by more than one of the hydrogenation and transesterification reactions), etc.

[Other raw materials] In the present invention, it is further possible to contain food materials, food additives, etc., which are usually added to margarines, etc., in the amount range normally added. That is, milk components such as milk fat decomposition products, milk protein decomposition products, cheese, whey powder, sugars such as water and liquid sugar, table salt, glycerin fatty acid esters, sorbitan fatty acid esters, Synthetic emulsifiers such as sucrose fatty acid esters and propylene glycol fatty acid esters, or natural emulsifiers such as plant lecithin, egg yolk lecithin, enzyme-decomposed lecithin, spices, vitamins such as vitamin E, carotene, caramel, red yeast rice, etc. Colorants, viscosity-increasing stabilizers, sour flavors such as citric acid, lactic acid, antioxidants such as tocopherol, tea extracts, plant proteins such as wheat protein or soy protein, seasonings, pH adjusters, food preservatives, freshness Agents, fruits, juices, coffee, nut paste, spices, cocoa butter, cocoa powder, cereals, beans, vegetables, meat, fish and shellfish.

<Blending of processed cheese products> Even if the processed cheese products are blended in a trace amount of about 0.005 mass%, a meaningful effect can be obtained. The blended cheese processed product is preferably 0.005 mass% or more and 5 mass% or less relative to the oil and fat composition, more preferably 0.005 mass% or more and 3 mass% or less, and further preferably 0.01 mass% or more and 3 mass% or less .

<Procedure> Since processed cheese products can be handled in the same way as edible fats and oils, they can be mixed with edible fats and oils according to the same conventions as when multiple edible oils and fats are used together.

<Finished product (oil and fat composition)> The oil and fat composition prepared by the method of the present invention is not only used for mixing and encasing when it is made into a liquid oil or a water-based plastic oil and fat composition in oil for painting. , When used as a raw material for Danish bread or butter, etc., the water-based plastic oil and fat composition in oil for filling, cream coating, sandwich cream, etc. can also improve the flavor and sweetness in a well-balanced manner. taste. [Example]

Hereinafter, the present invention will be described in further detail with examples and comparative examples. However, the following embodiments do not limit the present invention.

(Manufacture of processed cheese products of Examples and Comparative Examples) Various types of raw materials shown in Table 1 were used at various blending ratios. Among them, the cheese is melted in an open container, milk is put into it, and it is heated at 100 ° C while stirring to sufficiently evaporate the water, and further filtered. The water content after filtration is less than 1% by mass.

[Table 1]

The raw materials used are the following commercially available products. Unsalted cheese (no yeast, made by Fonterra Japan Co., Ltd.) milk (product name: delicious milk, manufactured by Meiji Co., Ltd.) skimmed milk powder (product name: Skim Milk, made by Morinaga Dairy Co., Ltd.) whole milk powder (Product name: Hokkaido Milk Powder, manufactured by Yotsuba Milk Products Co., Ltd.) Fresh cream (product name: specially selected Hokkaido pure fresh cream, manufactured by Gaoli Dairy Co., Ltd.) Buttermilk (product name: Buttermilk, Calpis Co., Ltd.) Lactic acid bacteria beverage (product name: Calpis, manufactured by Calbis Co., Ltd .; dairy product lactic acid bacteria beverage (sterilization), non-fat milk solid content 3.9%) condensed milk (product name: Hokkaido sweetened condensed milk , Manufactured by MEGMILK SNOW BRAND Co., Ltd.)

(Manufacture of evaluation products) Various processed cheese products and other raw materials are contained in various oils and fats at various blending ratios, and the oil-in-water plastic oil and fat composition for sandwiching and oil-in-water coating are manufactured by the usual method. Three types of oil and fat composition, plastic oil composition and liquid oil. Furthermore, Danish bread was prepared using the water-based plastic oil-fat composition in oil for sandwiching. In addition, Danish bread, water-based plastic oil-fat composition in oil for spreading, and liquid oil were used as evaluation products. In addition, the characteristic raw materials and procedures of each evaluation product will be separately described below.

(Evaluation method) Invite 6 people. The cheese flavor and sweetness of the top, middle and back tastes are rated from 1 (low) to 7 (high), and the average value of 6 people is used as the evaluation value.

<Evaluation Test 1 (Danish Bread)> · Characteristic raw material fats and oils A (prepared products) other than processed cheese products SFC 10 ℃ / 20 ℃ / 30 ℃ / 35 ℃ = 69.0 / 47.0 / 29.0 / 18.5 Rising melting point: 45 ℃ Pig Oil (product name: Master Chef Black & White Pig Lard, manufactured by J-OIL MILLS Co., Ltd.) Milk fat (manufactured by Fonterra Japan Co., Ltd.) Unsalted cheese (no fermented yeast, manufactured by Fonterra Japan Co., Ltd.)

Manufacture of water-based plastic oil and fat composition in oil for clamping The oil phase and the water phase were prepared with the composition shown in Table 2 respectively. In addition, the oil phase was kept at about 60 ° C, and the water phase at room temperature was added while stirring. Thereafter, the mixture was stirred and mixed for about 10 minutes to obtain a water-in-oil pre-emulsion. The pre-emulsion was quenched and kneaded by a continuous cooling and kneading device according to a common method to prepare a water-based plastic grease composition for oil for clamping.

· Mixed Danish bread ·· Mixed dough ingredients 100 parts by mass of high-gluten flour Bread improver 0.5 parts by mass (Product name: Prima Pane, manufactured by Puratos) Raw yeast 5 parts by mass of caster sugar 10 parts by mass 1.3 parts by mass of salt, 3 parts by mass of skimmed milk powder, 10 parts by mass of margarine (product name: Master Gold Super, J-OIL MILLS Co., Ltd.) 6 parts by mass of whole egg, 45 parts by mass of water 30 parts by mass of oil and fat composition

Manufacture of Danish bread First, put the dough ingredients into a mixing bowl and mix at low speed for 6 minutes and medium and low speed for 6 minutes to make dough with a kneading temperature of 23 ° C. Secondly, leave to leave at room temperature for 20 minutes, and cool the dough at -5 ° C for one night. Secondly, after the water-based plastic oil-and-fat composition in the oil is sandwiched and folded 3 times twice, it wakes up at -5 ° C for 1 hour, and after folding 3 times again, wakes up at -5 ° C for 1 hour and extends to The thickness is 3 mm. Cut the dough into 11 cm squares, leave to leave for 60 minutes in an oven at 36 ° C and 75% humidity, and bake for 14 minutes at 200 ° C and 180 ° C to obtain the finished Danish bread.

The evaluation is shown below. [Table 2]

<Evaluation Test 2 (Water-based plastic oil and fat composition in oil for application)> Characteristic raw material oil and fat B (prepared product) other than processed cheese products SFC 10 ° C / 20 ° C / 30 ° C / 35 ° C = 17.5 / 8.5 / 4.5 /3.0 Rising melting point: 35 ℃ Milk fat (Fonterra Japan Co., Ltd.) Full-fat milk powder (Product name: Hokkaido Milk Powder, Yotsuba Milk Products Co., Ltd.)

Manufacture of water-based plastic oil-fat composition in oil for painting The oil phase and the water phase were prepared with the compositions shown in Table 3 and Table 4, respectively. Then, the oil phase was kept at about 60 ° C, and the water phase at room temperature was added while stirring. Thereafter, the mixture was stirred for about 10 minutes to obtain a water-in-oil pre-emulsion. According to a common method, the pre-emulsion is quenched and kneaded by a continuous cooling and kneading device to prepare a water-based plastic grease composition for application oil.

The evaluation is shown below. [table 3]

[Table 4]

<Evaluation Test 3 (Liquid Oil)> • Characteristic raw rapeseed oil other than processed cheese products (product name: Sara-sara Canola Oil, manufactured by J-Oil Mills Co., Ltd.) Milk fat (Fonterra Japan Co., Ltd. Manufacturing)

Manufacture of liquid oil The raw materials were prepared with the composition shown in Table 5, and mixed to obtain liquid oil.

The evaluation is shown below. [table 5]

From the test results, it was confirmed that according to the method of the present invention, by adding a small amount of processed cheese, flavor and the like can be improved in a balanced manner. In addition, it was confirmed that processed cheese must be blended with cheese and milk, and the effect of improving processed cheese E obtained by heating the cheese only was low.

no

no

Claims (13)

A method for producing an oil and fat composition by heating an aqueous mixture containing cheese and milk to a moisture content of less than 1% by mass to produce a processed cheese product, and mixing the processed cheese product with edible oil and fat to produce an oil and fat composition. The method for producing an oil and fat composition according to claim 1, wherein the water-containing mixture contains 0.5 parts by mass or more and 99 parts by mass or less of the cheese with respect to 1 part by mass of the milk. The method for producing an oil and fat composition according to claim 1 or 2, wherein the milk is dry milk, and the aqueous mixture contains 9 parts by mass or more and 99 parts by mass of the cheese with respect to 1 part by mass of the dry milk. Below. The method for producing a fat composition according to claim 3, wherein the dry milk is selected from one or two types of skimmed milk powder and whole milk powder. The method for producing an oil and fat composition according to claim 1 or 2, wherein the milk is liquid milk, and the aqueous mixture contains 0.5 parts by mass or more of the cheese relative to 1 part by mass of the liquid milk. 40 parts by mass or less. The method for producing an oil and fat composition according to claim 5, wherein the liquid milk is one or more selected from cow milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage, and condensed milk. The method for producing an oil and fat composition according to claim 1 or 2, wherein the water content of the aqueous mixture is 12% by mass or more and 75% by mass or less. The method for producing a grease composition according to claim 1 or 2, which is heated under normal pressure. The method for producing a fat composition according to claim 1 or 2, which uses unsalted cheese as the cheese. The method for producing an oil and fat composition according to claim 1 or 2, wherein the cheese processed product is filtered after being heated. The method for producing an oil and fat composition according to claim 1 or 2, comprising 0.005 mass% or more and 5 mass% or less of the processed cheese product. The method for producing an oil and fat composition according to claim 1 or 2, wherein the oil and fat composition is a plastic oil and fat composition. The method for producing an oil and fat composition according to claim 12, wherein the plastic oil and fat composition is a water-in-oil type.