TWI762721B - Manufacturing method of oil and fat composition - Google Patents

Abstract

The subject of this invention is to provide the manufacturing method of the oil-fat composition which improves flavor etc. with good balance. The present invention prepares a processed cheese product by heating a water-containing mixture containing cheese and milk to a water content of less than 1 mass %, and mixes the processed cheese product with edible oils and fats to produce an oil and fat composition. As said water-containing mixture, it is preferable to contain 0.5-99 mass parts of cheese with respect to 1 mass part of milks. Moreover, it is preferable that the water content of the said water-containing mixture is 12-75 mass %.

Description

Manufacturing method of oil and fat composition

The present invention relates to a method for producing an edible oil and fat composition, and more specifically, relates to a method for producing an oil and fat composition suitable for use in cases where fats and oils with reduced or no partially hydrogenated fats and oils are used.

It has been reported that trans fatty acids raise LDL cholesterol or increase the risk of cancer, and recently, due to increased health awareness, it is desired to use oil and fat compositions that reduce or do not contain trans fatty acids that are abundantly contained in partially hydrogenated oils and fats.

However, when partially hydrogenated fats and oils are reduced, the unique flavor or sweetness called hydrogenated incense becomes weaker, and the flavor also decreases when used together with milk fat.

If only adding a flavor or the like makes up for the decrease in flavor and the like, the balance of expression of the flavors of each level of taste, that is, the flavors of the front, middle, and aftertastes, etc., may be impaired. 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 slightly oxidized partially hydrogenated fat and oil, but the improvement effect is not satisfactory.

[Prior Art Literature]

[Patent Literature]

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

The present invention has been made in view of the aforementioned problems, and an object of the present invention is to provide a novel and useful production method capable of improving flavor and the like in a well-balanced manner even when using fats and oils with reduced or no partially hydrogenated fats and oils.

Moreover, the objective of this invention is to provide the novel and useful oil-and-fat composition which can be provided in any form, such as liquid state and solid state, similarly to a conventional product, and can be directly applied to the previous use.

The inventors of the present invention have conducted intensive research and trial and error on these problems, and found that they can be solved by the following inventions.

That is, the present invention relates to a method for producing an oil and fat composition comprising heating a water-containing mixture containing butter and milk to a water content of less than 1% by mass to prepare a processed cheese product, and mixing the processed cheese product into edible oils and fats and manufacture of oil and fat compositions.

As the said water-containing mixture, it is preferable to contain 0.5 mass part or more and 99 mass parts or less of the said cheese with respect to 1 mass part of said milks.

It is preferable that the said milks are dry milks, and it is preferable that the said cheese is contained in 9 mass parts or more and 99 mass parts or less with respect to 1 mass part of said dry milks as the said water-containing mixture.

Preferably, the above-mentioned dry milk is one or both selected from skim milk powder and whole milk powder.

It is preferable that the said milks are liquid milks, and 0.5 mass part or more and 40 mass parts or less of said cheese are contained with respect to 1 mass part of said liquid milks as said water-containing mixture.

The above-mentioned liquid milks are preferably one or two or more selected from cow's milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria beverage and condensed milk.

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

It is preferable to heat under normal pressure.

It is preferable to use unsalted cheese as the said cheese.

It is preferable to filter after heating when producing the said cheese processed product.

It is preferable to contain the said processed cheese 0.005 mass % or more and 5 mass % or less.

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

The above-mentioned plastic oil and fat composition is preferably a water-in-oil type.

According to the method of the present invention, even when a fat or oil containing reduced or no partially hydrogenated fat and oil is used, it is possible to produce an oil and fat composition with a well-balanced improvement in flavor and the like.

Furthermore, even if the processed cheese product and the partially hydrogenated oil and fat are actively used in combination, the respective effects are not impaired. By actively using the partially hydrogenated oil in combination, it is possible to produce a blended type compared to a simple partially hydrogenated oil and fat blend type. It is an oil and fat composition that improves the flavor and the like with better balance. The oil and fat composition can be provided in any form, such as liquid or solid, regardless of the presence or absence of the 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 intensity of the flavor and the like of the oil and fat composition far beyond the prior art.

The production method of the oil and fat composition of the present invention is divided into a cheese processed product production step and an oil and fat composition production step.

《Procedures for the production of processed cheese products》

In this step, the water-containing mixture containing cheese and milk is heated until the water content is less than 1% by mass to prepare a processed cheese product. The next step is carried out using this processed cheese product as an intermediate raw material.

<raw material>

Contains cheese and dairy.

[cheese]

The cheese that can be used as the raw material of the present invention may be defined as cheese in accordance with the provincial ordinances (Ministry of Milk, etc., Japanese Ministry of Health and Welfare Order No. 52) regarding ingredient standards for milk and dairy products. According to this definition, cheese is "made by refining and pressing fat particles obtained from raw milk, cow's milk or certified cow's milk." There are four types of unleavened cheese, "salted cheese" with salt added to each, and "unsalted cheese" without added salt.

In the present invention, "salt-free cheese" is preferably used, and "salt-free fermented cheese" is more preferably used.

[dairy]

Milk that can be used as a raw material in the present invention is as long as it complies with the definition in the Ministry of Milk (Ministry of Milk, etc., Ministry of Health and Welfare Order No. 52) on the ingredient standards of milk and dairy products (except for cheese, which is a type of dairy product) That's it. That is, in this invention, the said cheese and this milk are distinguished, and it is a premise that both are used together.

Milk is divided into dry and liquid. Examples of dry milk include powdered skim milk, powdered whole milk, and the like, and powdered skim milk is preferred. In addition, the liquid milks include cow's milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria drink, condensed milk, etc., preferably fresh cream, buttermilk, lactic acid bacteria drink and condensed milk, more preferably fresh cream, white milk, etc. Milk and lactic acid bacteria beverages, and more preferably fresh cream and buttermilk. These milks can be used alone or Two or more types can be used in combination.

<composition>

Cheese contains water in accordance with the above-mentioned ingredient standards, and since milk contains water as long as it is liquid, such water can be used as "water-containing". But adding water is not ruled out.

As a water-containing mixture, it is preferable to contain 0.5 mass part or more and 99 mass parts or less of cheese with respect to 1 mass part of milks. By including 0.5 mass part or more and 99 mass parts or less of cheese irrespective of the kind of milk, the combined use effect of milk and cheese can be obtained meaningfully.

In the case of using dry milk as the milk, it is preferable that the aqueous mixture contains 9 to 99 parts by mass of cheese with respect to 1 part by mass of the above-mentioned dry milk, and more preferably 50 parts by mass or more and 99 parts by mass or less, Furthermore, it is preferable to contain 70 mass parts or more and 99 mass parts or less.

When using liquid milks as milks, it is preferable to contain 0.5 mass part or more and 40 mass parts or less of cheese with respect to 1 mass part of said liquid milks as a water-containing mixture, and it is more preferable to contain 1 mass part or more. and 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, particularly preferably 7 parts by mass or more and 25 parts by mass or less.

When the kind of milk is considered individually, the said range becomes a preferable range.

Moreover, the total content of the cheese and milk of 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, and still more preferably 95% by mass or more and 100% by mass Hereinafter, it is more preferably 100 mass %.

The water content of the water-containing mixture is preferably 12 mass % or more and 75 mass % or less, more preferably 14 mass % or more and 52 mass % or less, still more preferably 15 mass % or more and 33 mass % or less, and still more preferably 17 mass % % or more and 28 mass % or less. By making the water content not less than 12% by mass and not more than 75% by mass, the effect of the existence of the water phase can be significantly obtained.

<step>

An aqueous mixture is obtained by mixing cheese and milk.

The mixing method is not particularly limited. For example, cheese can be heated and melted, and milk can be put into it and stirred. When using dry milk, it is preferable to melt|dissolve in the water|moisture content contained in cheese, and it is preferable to heat-melt the cheese and put it in.

Next, the water-containing mixture is heated until the water content is reduced to less than 1% by mass. When the water content is reduced within this range, a sufficient heating time can be secured.

In addition, at this time, in order to transfer heat uniformly, it is preferable to keep stirring the aqueous mixture.

In addition, the steps may be carried out continuously in the same container, and in this case, the generation of the aqueous mixture by mixing and the heating of the aqueous mixture may be performed in parallel, but there is no particular problem.

The temperature at which the above-mentioned heating is performed is, for example, 100° C. or higher under normal pressure. Therefore, when adding this water-containing mixture in an open container and performing an operation, it heats to 100 degreeC or more. The heating in the present invention is preferably carried out under normal pressure.

Although the obtained cheese product can be used as it is as a finished product, if it is filtered while still warm to remove insolubles such as modified protein, it will be easy to handle thereafter. Therefore, as a follow-up treatment, it is recommended to perform filtration using filter paper or the like.

In addition, the above-mentioned moisture content of less than 1% by mass refers to the upper limit value when the processed cheese product is evaluated as a finished product. There are cases where the moisture content is relatively increased when the finished product is obtained after filtration. Scenarios are also included for setting.

"Procedures for the production of oil and fat compositions"

The processed cheese product obtained by carrying out the said process is mixed with edible oil and fat, and the oil-fat composition is manufactured.

<Ingredients other than processed cheese>

[grease]

The edible oils and fats that can be used as the main raw material of the present invention are not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice bran oil, and safflower oil. oil), olive oil, sesame oil, shea butter, sal oil, mango oil, eliber butter, cocoa butter, lard, tallow, milk fat, fractionated oils of these or processed oils of these (one or more of hydrogenation and transesterification) etc.

[Other raw materials]

In the present invention, food materials, food additives, and the like that are usually added to margarines and the like can be further contained within the range of the amount usually added. That is, milk components such as milk fat decomposition products, milk protein decomposition products, cheese, and whey powder, sugars such as water and liquid sugar, salt, glycerol fatty acid ester, sorbitan fatty acid ester, Synthetic emulsifiers such as sucrose fatty acid esters and propylene glycol fatty acid esters, or natural emulsifiers such as vegetable lecithin, egg yolk lecithin, and enzymatically decomposed lecithin, spices, vitamins such as vitamin E, carotene, caramel, red yeast rice pigment, etc. Colorants, thickening stabilizers, acidulants such as citric acid and lactic acid, antioxidants such as tocopherols, tea extracts, vegetable proteins such as wheat protein and soybean protein, seasonings, pH adjusters, food preservation materials, freshness preservation agent, fruit, fruit juice, coffee, nut paste, spices, cocoa liquor, cocoa powder, cereals, beans, vegetables, meat, fish and shellfish, etc.

<Mixing of processed cheese products>

Significant effects can be obtained even when the processed cheese product is blended in a trace amount of about 0.005 mass % with respect to the oil and fat composition. It is preferably 0.005 mass % or more and 5 mass % or less, more preferably 0.005 mass % or more and 3 mass % or less, and still more preferably 0.01 mass % or more and 3 mass % or less with respect to the oil and fat composition. .

<step>

Since the processed cheese product can be handled in the same manner as the edible oil and fat, it can be mixed with the edible oil and fat in the same manner as when a plurality of edible oils and fats are used in combination.

<Finished product (fat composition)>

The oil and fat composition obtained by the method of the present invention is not only used for making liquid oil or water-type plastic oil and fat composition in oil for spreading, but also for mixing, sandwiching, filling, and cream coating. When the water-based plastic oil composition in oil such as sandwich cream is used as a raw material for Danish or cream, the flavor and sweetness can be improved in a well-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.

(Manufacture of processed cheese products of Examples and Comparative Examples)

Various kinds of raw materials shown in Table 1 were used in various blending ratios. Among them, the cheese was melted in an open container, milks were put into it, heated at 100° C. while stirring, and the water was sufficiently evaporated, and further filtered. The water content after filtration was less than 1% by mass.

The raw materials used are the following commercial products.

Unsalted cheese (unleavened, manufactured by Fonterra Japan Co., Ltd.)

Milk (Product Name: Yummy Milk, manufactured by Meiji Co., Ltd.)

Skim milk powder (product name: Skim Milk, manufactured by Morinaga Milk Industry Co., Ltd.)

Whole milk powder (product name: Hokkaido Milk Powder, manufactured by Yotsuba Milk Products Co., Ltd.)

Fresh Cream (Product Name: Selected Hokkaido Fresh Cream, manufactured by Takanashi Dairy Co., Ltd.)

Buttermilk (product name: Buttermilk, manufactured by Calpis Co., Ltd.)

Lactic acid bacteria drink (product name: Calpis, manufactured by Calpis Co., Ltd.; dairy lactic acid bacteria drink (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 are contained in various fats and oils in various blending ratios together with various other raw materials, Three types of oil and fat compositions were produced by conventional methods: a water-in-oil plastic oil composition for clamping, a water-in-oil plastic oil composition for coating, and a liquid oil. Furthermore, Danish bread was produced using the water-in-oil plastic oil and fat composition for sandwiching. In addition, the water-type plastic oil-fat composition in Danish bread, oil for spread, and liquid oil were used as evaluation items.

Furthermore, the characteristic raw materials and procedures of each evaluation product will be separately explained below.

(Evaluation method)

Invite 6 people to eat, and score the cheese flavor and sweetness of the front, middle, and aftertastes on a scale of 1 (low) to 7 (high), and the average value of the 6 people is used as the evaluation value.

<Evaluation test 1 (Danish bread)>

. Characteristic raw materials other than processed cheese products

Grease A (preparation) 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 Co., Ltd.)

Milk fat (manufactured by Fonterra Japan Co., Ltd.)

Unsalted cheese (unleavened, manufactured by Fonterra Japan Co., Ltd.)

. Manufacture of water-in-oil plastic grease composition for clamping

The oil phase and the water phase were prepared with the compositions shown in Table 2, respectively. Then, the oil phase was kept warm at about 60°C, and the water phase at room temperature was thrown into it 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 conventional method, A water-in-oil plastic grease composition for wrapping is made.

. Blend of Danish bread

. . Blending of dough ingredients

． Manufacture of Danish bread

First, put the dough ingredients into the mixing bowl, and mix at low speed for 6 minutes and medium-low speed for 6 minutes to make dough with a kneading temperature of 23°C. Next, leaven for 20 minutes at room temperature, and cool the dough overnight at -5°C. Next, the water-in-oil plastic oil composition for sandwiching was sandwiched and folded twice in three, then rested at -5°C for 1 hour, and then folded in three again, rested at -5°C for 1 hour, and extended to Thickness 3mm. The dough was cut into 11 cm squares, fermented for 60 minutes in a baking oven at 36°C and a humidity of 75%, and baked at 200°C above and 180°C for 14 minutes to obtain finished Danish bread.

The evaluation is as follows.

<Evaluation test 2 (water-in-oil plastic oil composition for spreading)>

. Characteristic raw materials other than processed cheese products

Grease B (preparation) SFC 10℃/20℃/30℃/35℃

=17.5/8.5/4.5/3.0

Rising melting point: 35℃

Milk fat (manufactured by Fonterra Japan Co., Ltd.)

Whole milk powder (product name: Hokkaido Milk Powder, manufactured by Yotsuha Milk Products Co., Ltd.)

． Manufacture of water-in-oil plastic grease compositions for smearing

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 put into it while stirring. Thereafter, the mixture was mixed and stirred for about 10 minutes to obtain a water-in-oil pre-emulsion. This pre-emulsion was quenched and kneaded by a continuous cooling-kneading apparatus according to a conventional method to prepare a water-in-oil plastic oil and fat composition for spreading.

The evaluation is as follows.

<Evaluation Test 3 (Liquid Oil)>

． Characteristic raw materials other than processed cheese products

Rapeseed oil (product name: Sara-sara Canola Oil, manufactured by J-OIL MILLS Co., Ltd.)

Milk fat (manufactured by Fonterra Japan Co., Ltd.)

. Manufacture of liquid oil

Raw materials were prepared with the compositions shown in Table 5 and mixed to obtain liquid oil.

The evaluation is as follows.

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

Claims (11)

A method for producing an oil and fat composition, comprising heating a water-containing mixture containing cheese and milk to a water content of less than 1% by mass to produce a processed cheese product, and mixing the above-mentioned processed cheese product into edible oil and fat to produce an oil and fat composition; The water-containing mixture contains 1 mass part or more and 89.9 mass parts or less of the said cheese with respect to 1 mass part of the said milks, and the said oil-fat composition contains 0.005 mass % or more and 5 mass % or less of the said cheese processed product. The method for producing an oil-fat composition according to claim 1, wherein the milks are dry milks, and the aqueous mixture contains 9 parts by mass or more and 89.9 parts by mass or less of the cheese with respect to 1 part by mass of the dry milks . The method for producing an oil-fat composition according to claim 2, wherein the dry milk is one or both selected from the group consisting of skim milk powder and full-fat milk powder. The method for producing an oil-fat composition according to claim 1, wherein the milks are liquid milks, and the aqueous mixture contains 1 part by mass or more and 40 mass parts of the cheese with respect to 1 part by mass of the liquid milks copies or less. The method for producing an oil and fat composition according to claim 4, wherein the liquid milk is one or more selected from the group consisting of cow's milk, fresh cream, buttermilk, fermented milk, lactic acid bacteria drink and condensed milk. The manufacturing method of the oil-fat composition of any one of Claims 1-5 whose water content of the said water-containing mixture is 12 mass % or more and 75 mass % or less. The method for producing an oil and fat composition according to any one of claims 1 to 5, which is heated under normal pressure. The manufacturing method of the oil-fat composition of any one of Claims 1-5 which uses unsalted cheese as said cheese. The manufacturing method of the oil-fat composition of any one of Claims 1-5 which filters after heating when manufacturing the said cheese processed product. The method for producing an oil and fat composition according to any one of claims 1 to 5, 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 10, wherein the plastic oil and fat composition is a water-in-oil type.