WO2009101972A1

WO2009101972A1 - Agent for enriching body taste

Info

Publication number: WO2009101972A1
Application number: PCT/JP2009/052299
Authority: WO
Inventors: Ryuuta Konaka; Miki Shirahane; Tetsutaro Tomoeda; Kenji Miki; Tetsushige Yabushita; Shunsuke Saito; Kazuhiro Sasaki; Nobuhiro Kimura; Toshiyuki Hirokawa; Satoshi Hamada
Original assignee: Adeka Corporation
Priority date: 2008-02-15
Filing date: 2009-02-12
Publication date: 2009-08-20
Also published as: AU2009213457B2; CN101925302A; JP5406050B2; CN101925302B; AU2009213457A1; JPWO2009101972A1

Abstract

An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and body taste of dairy products, the butter aroma, the butter flavor and the body taste of butter to foods such as bakery foods. It is preferable that the above-described agent for enriching body taste contains from 30 to 60% by mass of the hydrophobic amino acids as described above, from 35 to 65% by mass of the basic amino acids as described above and from 1 to 20% by mass of the acidic amino acids as described above, each based on the total free amino acids.

Description

Kokumi enhancer

The present invention relates to a richness enhancing agent containing, as free amino acids, a hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine, a basic amino acid containing lysine, and an acidic amino acid. And a food containing the rich taste enhancer.

Conventionally, dairy products such as butter and cream cheese have been used to impart a good fragrance, taste and richness to foods such as bakery foods. In addition, oil-in-water emulsified compositions conventionally used for whipping creams, coffee whiteners, and milk substitute compositions used for kneading into foods such as ice cream and bread are also used in milk. Dairy products such as fresh cream and cream cheese have been used to impart a good flavor and richness. However, these dairy products have the disadvantage that the production volume is greatly influenced by the milk yield of raw materials, the price is expensive, and the quality varies depending on the milk production area, harvest time, feed, etc. However, there was a drawback that the flavor was not constant. As means for solving such problems, there are prior arts focusing on amino acids (for example, Patent Documents 1 to 4).

In Patent Document 1, together with egg white powder, the flour is selected from glutamic acid, aspartic acid, glutamine, asparagine, glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, phenylalanine, tryptophan and tyrosine. The composition for confectionery obtained by adding 1 type (s) or 2 or more types is disclosed.

Patent Document 2 discloses free amino acids of L-glutamic acid, L-leucine, DL- or L-alanine, L-serine, L-arginine, L-tyrosine, L-phenylalanine, L-histidine, DL- or L-methionine. A non-fermented food having the same flavor as fermented milk containing a specific amount of is disclosed.

Patent Document 3 discloses that amino acid A (one or more of threonine, alanine, glycine, and serine, which are free amino acid forms) and amino acid B (lysine and / or proline, which are free amino acid forms) have a specific mole. A water-in-oil emulsified oil and fat composition having a fermented butter-like taste blended in a ratio is disclosed.

Patent Document 4 includes L-glutamic acid 0.48 to 12.00, L-leucine 0.05 to 14.75, DL- or L-alanine 0.07 to 14.38, L-serine 0.02 to 27.41, L-arginine 0.00 to 12.56, L-tyrosine 0.00 to 6.03. , L-phenylalanine 0.00-5.24, L-histidine 0.02-3.94, DL- or L-methionine 0.00-3.69 (mg / 100 g) amino acids are disclosed.

However, the combination of amino acids described in Patent Documents 1 to 3 has insufficient effects for imparting dairy product aroma, taste and richness to foods. The amino acid composition described in Patent Document 4 could give a special flavor to fermented milk such as yogurt, but could not give the richness of milk of dairy products such as fresh cream and butter. .

Conventionally, flour pastes, which are generally gelatinized by heat treatment and have a skeleton, containing fats and oils, and sugars, egg products, dairy products, and fragrances as necessary, have been used as confectionery and bread filling materials. It was. In addition, recently, with the aim of improving the texture of bakery foods and suppressing aging, paste-like flower pastes are kneaded into bakery dough, or sheet-like flower pastes are folded into bakery dough and baked. ing.

Dairy products such as butter and cream cheese have been used in flour pastes for the purpose of imparting milk and dairy flavors to bakery foods. However, since these dairy products are expensive and affect the physical properties and emulsification of the flour pastes, the blending amount has been limited. For this reason, flavors have been added to the flour pastes by using a flavor, but there is a drawback that a good milk or dairy taste cannot be imparted.

On the other hand, Patent Documents 5 and 6 are examples of prior art using amino acids in flour paste.
Patent Document 5 discloses a flour paste containing three components of calcined calcium, an organic acid and / or a salt thereof, and an amino acid having antibacterial properties as an active ingredient, and glycine, alanine, cystine, threonine, valine, lysine as amino acids. And the use of one selected from arginine alone or two or more as a mixture.

Patent Document 6 discloses a flour paste containing three components of carbonate, organic acid and / or salt thereof, and amino acid having antibacterial activity as an active ingredient, and glycine, alanine, cystine, threonine, valine, lysine as amino acids. And the use of one selected from arginine alone or two or more as a mixture.
However, with the amino acid blends described in Patent Documents 5 and 6, the rich taste of milk and dairy products could not be imparted to flower paste or food using flower paste.

JP-A-9-224552 JP-A-10-276670 JP 2007-143432 A Japanese Patent Laid-Open No. 10-327751 JP 2003-144073 A JP 2003-144074 A

Accordingly, an object of the present invention is to provide a rich taste enhancer capable of producing a food having a good scent, taste and rich taste of dairy products, and a food containing the rich taste enhancer. It is in.

As a result of intensive studies, the present inventors have found that the above object can be achieved by a body taste enhancer containing a specific amino acid.

The present invention has been made based on the above findings, and provides a rich taste enhancer containing a hydrophobic amino acid containing valine or phenylalanine, a basic amino acid containing lysine, and an acidic amino acid as free amino acids.
Moreover, this invention provides the foodstuff containing the said kokumi enhancer.
The present invention also relates to a method for producing the food, which is a plastic emulsified oil / fat composition, a water-in-oil emulsion composition or an oil-in-water emulsion composition, wherein the water phase is obtained by adding the kokumi enhancer to water. The present invention provides a method for producing a food that emulsifies an oil phase.
Further, the present invention is a method for producing the above food that is a flour paste, wherein the food paste raw material containing the rich taste enhancer, fats and starches is homogenized, and then heated and cooled. The manufacturing method of this is provided.
Moreover, this invention provides the rich taste enhancement method of the foodstuff which makes a foodstuff contain the said rich taste enhancing agent.

FIG. 1 is a flow of the Folch method used for extraction of lipids from milk raw materials in quantification of phospholipids in milk raw materials.

Hereinafter, the rich taste enhancer of the present invention will be described based on preferred embodiments.

The rich taste enhancer of the present invention contains, as a free amino acid, a hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine, a basic amino acid containing lysine, and an acidic amino acid. To do.

In the rich taste enhancer of the present invention, one or two hydrophobic amino acids selected from the group consisting of valine and phenylalanine are essential components. If the rich taste enhancer of the present invention does not contain one or two hydrophobic amino acids selected from the group consisting of valine and phenylalanine, the odor of the dairy product of the food using the rich taste enhancer is weak. The taste and richness of dairy products are weakened.

In the present invention, if necessary, one or more selected from the group consisting of glycine, alanine, leucine and isoleucine, which are hydrophobic amino acids, in addition to the valine and the phenylalanine, are used as the hydrophobic amino acids. It is preferable to use one or two selected from the group consisting of glycine and alanine.

Of the hydrophobic amino acids, the total content of one or two hydrophobic amino acids selected from the group consisting of valine and phenylalanine is preferably 15 to 90% by mass, more preferably 25 to 80% by mass. Most preferably, it is 35 to 70% by mass.

In the rich taste enhancer of the present invention, a basic amino acid containing lysine is an essential component. If the rich taste enhancer of the present invention does not contain a basic amino acid containing lysine, the sourness of the food using the rich taste enhancer will be strong.

In the present invention, if necessary, one or two selected from the group consisting of histidine and arginine, which are basic amino acids, can be used as the basic amino acid in addition to the above lysine, and arginine is used. preferable.

In the basic amino acid, the content of lysine is preferably 75 to 100% by mass, more preferably 80 to 95% by mass, and most preferably 85 to 90% by mass.

In the present invention, an acidic amino acid is an essential component. If the rich taste enhancer of the present invention does not contain an acidic amino acid, the bitterness of the food using the rich taste enhancer will increase.
As the acidic amino acid, it is preferable to use one or two selected from the group consisting of glutamic acid and aspartic acid, and it is more preferable to use glutamic acid.
The content of glutamic acid in the acidic amino acid is preferably 40 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass.

In the rich taste enhancer of the present invention, the content of the hydrophobic amino acid containing one or two selected from the group consisting of the above valine and phenylalanine is preferably 30 to 60% by mass in the total free amino acid. More preferably, it is 35 to 55% by mass, and most preferably 40 to 50% by mass. In the rich taste enhancer of the present invention, when the content of hydrophobic amino acids including one or two selected from the group consisting of valine and phenylalanine is less than 30% by mass in the total free amino acids, The aroma of the dairy product of the food using the kokumi enhancer, the taste and taste of the dairy product tend to be weak, and if it exceeds 60% by mass, the bitterness of the food using the kokumi enhancer tends to be strong.

In the rich taste enhancer of the present invention, the content of the basic amino acid containing lysine is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and most preferably 45 to 55% in the total free amino acids. % By mass. In the rich taste enhancer of the present invention, when the content of the basic amino acid containing lysine is less than 35% by mass in the total free amino acids, the sourness of the food using the rich taste enhancer tends to be strong, and 65% by mass. If it is more than%, the bitterness of the food using the kokumi enhancer tends to be strong.

In the rich taste enhancer of the present invention, the content of the acidic amino acid is preferably 1 to 20% by mass, more preferably 2.5 to 15% by mass, and most preferably 5 to 10% by mass in the total free amino acids. It is. In the kokumi enhancer of the present invention, when the content of the above acidic amino acid is less than 1% by mass in the total free amino acids, the bitterness of the food using the kokumi enhancer tends to be strong, and is less than 20% by mass. If the amount is large, the acidity of the food using the richness enhancer tends to be strong.

In the present invention, the free amino acid refers to a free amino acid or a form of a salt of an amino acid hydrochloride, sodium salt, calcium salt or the like, or a hydrated form of these salts. It does not include two or more amino acid conjugates such as constituting a protein. The effect of the present invention cannot be obtained when it is in the form of two or more amino acid conjugates.

The total content of free amino acids in the rich taste enhancer of the present invention can be appropriately selected depending on the type of food in which the rich taste enhancer is used. In general, in the rich taste enhancer of the present invention, the total content of free amino acids is preferably 0.3 to 100% by mass.

The kokumi enhancer of the present invention preferably contains whey minerals. By containing whey minerals, the aroma of food dairy products, the taste and richness of dairy products can be further enhanced. The usage-amount of the whey mineral in the savoriness enhancer of this invention can be suitably selected according to the kind of food in which the savoriness enhancer is used. In general, the content of whey minerals (as a solid content, the same applies hereinafter) in the richness enhancer is preferably 0 to 63% by mass. From the viewpoint of ensuring the effect of using whey minerals, when used, it is preferable to contain at least 0.18% by mass.

The “whey mineral” as used in the present invention is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey as a raw material.

In the present invention, as the whey mineral, the calcium content in the solid content is preferably less than 2% by mass, more preferably less than 1% by mass, and most preferably less than 0.5% by mass in terms of improving the milk flavor. It is preferred to use whey minerals that are The lower the calcium content, the better.

Whey minerals produced from milk by a normal manufacturing method have a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The step of removing calcium used here is not particularly limited, and a known method such as a precipitation method by temperature control can be adopted.

In addition, the rich taste enhancer of the present invention preferably contains a high-intensity sweetener such as acesulfame potassium, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, licorice and the like. By using the above-mentioned high-intensity sweetener as a kokumi enhancer, it is possible not only to give sweetness to foods but also to further enhance the scent of dairy products, the taste and richness of dairy products. The high sweetness level sweetener in the rich taste enhancer of this invention can be suitably selected according to the use of the rich taste enhancer. In general, the content of the high-intensity sweetener in the rich taste enhancer is preferably 0 to 30% by mass. From the viewpoint of ensuring the use effect of the high-intensity sweetener, when used, it is preferable to contain at least 0.3% by mass.

In addition, the said whey mineral and the said high sweetness degree sweetener should just be contained with the said free amino acid in the foodstuff which is a final product. Therefore, the timing of blending the whey mineral and the high-intensity sweetener is not limited, and may be premixed with the free amino acid and blended in the rich taste enhancer. In a separate state, it may be added to and mixed with other food ingredients at any time during the food production process.

In addition to the above-mentioned free amino acids, the richness enhancer of the present invention includes, as other components, animal and vegetable proteins such as egg white and egg yolk and their degradation products, lactic acid, citric acid, malic acid, acetic acid, carbonic acid. Organic acids such as phosphoric acid and its salts such as sodium, potassium, calcium and magnesium, reducing sugars, oligosaccharides, lactose, glucose, sugar, maltose, trehalose, cyclodextrins and other sugars, polyols, fats and oils such as powdered fats and oils , Vitamin C, glutathione, glutathione-containing yeast extract, reducing agents such as cysteine, enzymes such as amylase, hemicellulase, peroxidase, protease, lipase and other enzymes, pigments, emulsifiers, thickening polysaccharides, dextrin, Casein, skim milk powder, water and other excipients, yeast food, flours, peptides, nucleic acids It can be. One or more selected from these other components can be blended in the rich taste enhancer of the present invention. The amount of other components used in the rich taste enhancer of the present invention can be appropriately selected according to the type and purpose of use of the components and is not particularly limited, but is preferably 0 to 30% by mass. It is.

The rich taste enhancer of the present invention can enhance the rich taste and the like of food by containing it in various foods. The kind of food containing the rich taste enhancer of the present invention is not particularly limited. Since the rich taste enhancer of the present invention can impart a good scent, taste and rich taste of dairy products, examples of foods in which the rich taste enhancer of the present invention is particularly preferably used include bakery dough and flour products. , Bakery foods, plastic emulsified oil and fat compositions, water-in-oil emulsion compositions, oil-in-water emulsion compositions, and flour pastes. In addition to these, the richness enhancer of the present invention can also be used for curry roux, batter, other cooking, side dishes, and the like.

Hereinafter, the food containing the richness enhancer of the present invention will be described in more detail based on the particularly preferred examples given above.

First, bakery dough, flour products, and bakery foods will be described based on preferred embodiments.

When the kokumi enhancing agent of the present invention is used in bakery dough, the total amount of free amino acids is preferably 0.001 to 2 parts by mass, more preferably 100 parts by mass of flour used in bakery dough. It is preferable to add a kokumi enhancer so that it becomes 0.005 to 1 part by mass, more preferably 0.01 to 0.8 part by mass, and most preferably 0.025 to 0.5 part by mass. When the added amount of free amino acid is less than 0.001 part by mass with respect to 100 parts by mass of flour used in the bakery dough, a bakery food with a weak dairy aroma, dairy taste and richness can be easily obtained, When the amount is more than 2 parts by mass, it is easy to obtain a bakery food having a taste different from that of a dairy product.

Examples of the above flours include flours such as strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, other flours such as rye flour and rice flour, nut flour such as almond flour and hazelnut flour , Starch, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., and those starches treated with enzymes such as amylase, alpha treatment, decomposition treatment, etherification treatment, esterification treatment , Modified starch or the like that has been subjected to one or more treatments selected from crosslinking treatment, grafting treatment and the like.

Moreover, the richness enhancer of this invention is previously mix | blended with the said flours, it is set as a flour product, and in manufacture of said bakery dough, bakery dough may be produced using this flour product.
In the above flour product, the total content of free amino acids is preferably 0.001 to 2 parts by weight, more preferably 0.005 to 1 part by weight, and still more preferably 0.001 parts by weight with respect to 100 parts by weight of flour. The richness enhancer of the present invention is preferably added so as to be 01 to 0.8 parts by mass, most preferably 0.025 to 0.5 parts by mass. If the added amount of free amino acid is less than 0.001 part by mass with respect to 100 parts by mass of flour, the fragrance of the dairy product of the bakery food using the flour product, the taste and richness of the dairy product tend to be weak, When the amount is more than 2 parts by mass, it is easy to obtain a bakery food having a taste different from that of a dairy product.

The above-mentioned flour products can be used in place of commonly used flours when producing bakery dough by a conventional method. You may mix | blend suitably the powdery raw material of the below-mentioned food raw material with this flour product as needed.

Moreover, it is preferable to mix the whey minerals in the bakery dough. When the whey mineral is blended in the bakery dough, the blending amount (as solid content) is preferably 0.005 to 0.8 parts by weight, more preferably 100 parts by weight of flour used in the bakery dough. Is 0.01 to 0.4 parts by mass, and most preferably 0.05 to 0.1 parts by mass. A whey mineral can also be mix | blended in flour products, The preferable compounding quantity in that case is the same as the preferable compounding quantity in said bakery dough. In addition, you may mix | blend a whey mineral in advance with a rich taste enhancer, and may mix | blend it with a bakery dough or a flour product in the state separately from the rich taste enhancer.

In addition, it is preferable to blend high sweetness sweeteners such as acesulfame potassium, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, licorice and the like into the bakery dough. When the above-mentioned high-intensity sweetener is blended in the bakery dough, the blending amount is preferably 0.002 to 0.05 parts by weight, more preferably 0.000 parts by weight with respect to 100 parts by weight of flour used in the bakery dough. 005 to 0.04 parts by mass, most preferably 0.02 to 0.03 parts by mass is preferred. A high-intensity sweetener can also be mix | blended in flour products, The preferable compounding quantity in that case is the same as the preferable compounding quantity in said bakery dough. The high-intensity sweetener may be blended in advance with the rich taste enhancer, or may be blended with the bakery dough bakery dough or flour product separately from the rich taste enhancer.

In addition to the rich taste enhancer of the present invention, the above flours, flour products, whey minerals and high-intensity sweeteners, the following food materials can be used for the above bakery dough if necessary.
Examples of the food material include natural water, tap water, etc., margarine, shortening, butter, fats and oils such as liquid oil, sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, brown sugar, molasses, maltose, lactose Enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligo Sugar, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, honey, saccharides such as brown sugar, molasses, whole eggs, egg yolk, egg white, dried egg, dried egg yolk, dried egg white and other eggs, raw alcohol, Distilled spirits such as shochu, vodka and brandy, wine, sake, brewed sake such as beer, various liquor Cream, pure cream, whipped cream (compound cream), vegetable whipped cream, chocolate, ganache, custard-flavored whipped cream, whipped of these creams, cake foaming agent, milk , Whole milk powder, skim milk powder, formula milk powder, fermented milk, yogurt, condensed milk, sweetened condensed milk, full fat condensed milk, skimmed condensed milk, concentrated milk, and other dairy products, coconut milk, soy milk, agar, carrageenan, ferrule, many tamarind seeds Thickeners such as sugar, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, gum arabic, gelatin, processed starch, starches such as corn starch, wheat starch, salt, Such as potassium chloride Tastes, acidulants such as acetic acid, lactic acid, and gluconic acid, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid Fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl lactic acid Emulsifiers such as calcium, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, plant proteins such as wheat protein and soy protein, flavoring, seasoning, pH adjuster, food preservative, Foods such as holding agent, fruit, fruit juice, jam, fruit sauce, coffee, nut paste, cocoa mass, cocoa powder, chocolate, chocolate paste, matcha tea, tea, spices, cereals, herbs, beans, vegetables, meat, seafood Examples include materials, consomme, bouillon, food additives, peptides, nucleic acids, and the like.

The types of bakery dough above are: bread dough, pastry dough, French bread dough, Danish pastry dough, sweet roll dough, donut dough, steamed bread dough, steamed cake dough, shoe dough, cake dough, cookie dough, hard biscuit dough, Waffle dough, scone dough, cracker dough, pizza dough, etc. can be mentioned.

The kokumi enhancer of the present invention may be contained in the bakery dough together with the flours and food materials when the bakery dough is produced by a conventional method. Alternatively, when producing the above bakery dough, as described above, the rich taste enhancer of the present invention may be added to flours in advance and used as a flour product. It may be used after being dissolved in a raw material containing water such as milk.

The above-mentioned bakery dough can be made into a bakery food by heating such as heating by an oven, heating by a microwave oven, heating by a steamer, or heating by frying in oil.

In the bakery food, the content of the above-mentioned hydrophobic amino acid, basic amino acid and acidic amino acid is preferably in the following ranges, respectively. It is preferable to select the use amount of the rich taste enhancer of the present invention in the bakery food so that the content of these free amino acids falls within the following preferable range.

The bakery food is preferably 0.015 to 2% by mass, more preferably 0.018 to 0.5% of a hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine as free amino acids. % By mass, most preferably 0.02 to 0.3% by mass. In the bakery food, when the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine as the free amino acid is less than 0.015% by mass, the odor of the dairy product of the bakery food It is not preferable because the taste and richness of dairy products become weak, and if it exceeds 2% by mass, the bitterness of bakery foods becomes strong, which is not preferable.

The bakery food preferably contains 0.009 to 2 mass%, more preferably 0.009 to 0.5 mass%, most preferably 0.01 to 0.15 mass% of a basic amino acid containing lysine as a free amino acid. To do. In a bakery food, if the content of basic amino acid containing lysine as a free amino acid is less than 0.009% by mass, the acidity of the bakery food is too strong. Is not preferable because it becomes stronger.

The bakery food contains an acidic amino acid as a free amino acid, preferably 0.017 to 0.5% by mass, more preferably 0.0175 to 0.3% by mass, and most preferably 0.018 to 0.25% by mass. In a bakery food, if the content of acidic amino acids as free amino acids is less than 0.017 mass, the bitterness of the bakery food is unfavorable, and if more than 0.5 mass%, the sourness of the bakery food becomes strong. Therefore, it is not preferable.

Next, the plastic emulsified oil / fat composition will be described based on preferred embodiments. The plastic emulsified oil / fat composition of the present invention can be used for bakery foods, cooking and side dishes.

In the plastic emulsified oil / fat composition of the present invention, the total content of free amino acids is preferably 0.01 to 2% by mass, more preferably 0.02 to 1% by mass, and most preferably 0.05 to 0.5% by mass. It is better to blend a rich taste enhancer so that it becomes%. In the plastic emulsified oil / fat composition of the present invention, if the total content of free amino acids is less than 0.01% by mass, the effect of imparting a good dairy flavor or richness to the food tends to be insufficient. When it is too much, it is easy to give a bitter taste to food.

In the plastic emulsified oil / fat composition of the present invention, the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine in the free amino acid is preferably 30 to 60% by mass, Preferably it is 35 to 55% by mass, most preferably 40 to 50% by mass. In the plastic emulsified oil / fat composition of the present invention, when the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine in the free amino acid is less than 30% by mass, The effect of imparting a good flavor and richness of the product tends to be insufficient, and if it exceeds 60% by mass, it tends to impart a bitter taste to the food.

In the plastic emulsified oil / fat composition of the present invention, the content of the basic amino acid containing lysine in the free amino acid is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and most preferably 45 to 55% by mass. It is. In the plastic emulsified oil / fat composition of the present invention, when the content of the basic amino acid in the free amino acid is less than 35% by mass, the food tends to give acidity, and when it exceeds 65% by mass, the food tends to give bitterness. .

In the plastic emulsified oil / fat composition of the present invention, the content of the acidic amino acid in the free amino acid is preferably 1 to 20% by mass, more preferably 2.5 to 15% by mass, and most preferably 5 to 10% by mass. . In the plastic emulsified oil / fat composition of the present invention, when the content of the acidic amino acid in the free amino acid is less than 1% by mass, the food tends to give a bitter taste, and when the content exceeds 20% by mass, the food tends to give a sour taste.

The above-mentioned whey mineral is preferably added to the plastic emulsified oil / fat composition of the present invention.

The blending ratio of the whey mineral in the plastic emulsified oil / fat composition of the present invention is preferably 0.006 to 2.1% by mass, more preferably 0.03 to 0.6% by mass as a solid content. When the blending ratio of the whey mineral is less than 0.006% by mass as a solid content, it is difficult to obtain a blending effect of further imparting the flavor and richness of dairy products to the food, and the solid content is 2.1. When it exceeds mass%, it is easy to give a salty taste to food. In addition, a whey mineral may be previously mix | blended with the rich taste enhancer, and may be mix | blended with the plastic emulsified fat composition separately from the rich taste enhancer.

Examples of oils and fats that can be used in the plastic emulsified oil / fat composition of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe fat, beef fat, milk fat, pork fat, fish oil, whale oil, and other vegetable oils, animal fats, and these And processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from these can be used.

In the present invention, the content of fats and oils in the plastic emulsion composition is preferably 30 to 99% by mass, more preferably 40 to 95% by mass, and most preferably 50 to 95% by mass. In the plastic emulsified oil / fat composition of the present invention, if the oil content is less than 30% by mass, the emulsification tends to be unstable, and if it exceeds 99% by mass, it becomes oily and gives a good dairy flavor and rich taste. It is difficult to give to.

The plastic emulsified oil / fat composition of the present invention preferably contains 1 to 70% by mass of water, more preferably 5 to 50% by mass, and most preferably 5 to 40% by mass. In addition, the water here includes water such as tap water and natural water, and water such as milk and liquid sugar.

The plastic emulsified oil / fat composition of the present invention can contain other components as long as the effects of the present invention are not hindered.
Other ingredients mentioned above include proteins, sugars, high-intensity sweeteners, emulsifiers, thickening stabilizers, salting agents such as sodium chloride and potassium chloride, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phosphatase. Enzymes such as flipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, colorants such as β-carotene, caramel, and red potato pigment, acidulants such as acetic acid, lactic acid, gluconic acid, Food ingredients such as seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, nut pastes, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, beans, vegetables, meats, and seafood , Antioxidants such as tocopherol and tea extract, Perfumes, peptides may be added to a nucleic acid or the like.

The protein is not particularly limited, and examples thereof include whey protein, casein protein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, libetin, phosphoglycoprotein, ovalbumin, conalbumin, ovomucoid and the like. Examples include egg proteins, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins.

In the present invention, milk protein is preferably used as the protein.
The milk protein may be either whey protein alone, casein protein alone, or a combination of casein protein and whey protein, but it is preferable to use only whey protein or a combination of whey protein and casein protein.

Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein alone, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.

Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.

Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, butter, sweetened condensed milk, sugared skim milk, sugar-free milk, sugar-free skim milk, skim milk, concentrated milk, and skim milk. Concentrated milk, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole powdered milk, sweetened powdered milk, prepared milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, process cheese , Yogurt, lactic acid bacteria beverage, sawarme, fermented milk, enzyme-treated butter, milk beverage and the like, and one or more selected from these can be used.

The amount of the above protein is not particularly limited, but is preferably 0.05% by mass or more, more preferably 0.1 to 5% by mass, and still more preferably 0.2 to 0.2% in the plastic emulsion composition of the present invention. It is 4% by mass, most preferably 0.25-3% by mass or more. When the blending ratio of the protein is less than 0.05% by mass, it is difficult to sufficiently obtain the blending effect of further adding the flavor and richness of dairy products to the food.

Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructooligosaccharide, soybean Examples include oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.
In this invention, it is preferable to use 1 type, or 2 or more types selected from the army which consists of glucose, fructose, sucrose, maltose, and lactose as said saccharide | sugar.
The blending amount of the saccharide is not particularly limited, but is preferably 0.03 to 15% by mass, more preferably 0.09 to 13% by mass, and most preferably solid content in the plastic emulsified oil / fat composition of the present invention. 0.15 to 11% by mass.

The plastic emulsified oil / fat composition of the present invention preferably contains a high-intensity sweetener. Examples of the high-intensity sweetener include acesulfame potassium, sucralose, stevia, aspartame, thaumatin, saccharin, neotame, licorice and the like. In this invention, 1 type, or 2 or more types chosen from these can be used. The blending amount of the high-intensity sweetener is preferably 0.01 to 1% by mass, more preferably 0.015 to 0.9% by mass, and most preferably solid content in the plastic emulsified oil / fat composition of the present invention. Is 0.02 to 0.8 mass%. When the blending ratio of the high-intensity sweetener is less than 0.01% by mass as a solid content, it is difficult to obtain a blending effect of further imparting the flavor of a dairy product to food, and 1% by mass as a solid content. If it exceeds, the sweetness of the food tends to increase. By using the plastic emulsified oil composition of the present invention containing a high-intensity sweetener for bakery foods, not only can sweetness be added, but the flavor of dairy products can be further enhanced. In addition, the high sweetness degree sweetener may be previously mix | blended with the rich taste enhancer, and may be mix | blended with the plastic emulsified fat composition separately from the rich taste enhancer.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sorbitan fatty acid ester, Synthetic emulsifiers such as sugar fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, soy lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, And natural emulsifying agents such as fat globule membrane. In the present invention, one or more selected from these can be used.

The content of the emulsifier is not particularly limited, but is preferably 0 to 15% by mass, more preferably 0 to 10% by mass, and most preferably 0 to 5% by mass in the plastic emulsified oil / fat composition of the present invention. . In particular, in the plastic emulsified oil / fat composition of the present invention, it is preferable not to use the above-mentioned synthetic emulsifier, and it is more preferable to use neither a synthetic emulsifier nor a natural emulsifier from the viewpoint of health orientation and flavor.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch, and the like, and one or more selected from these can be used.
The content of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the plastic emulsified oil / fat composition of the present invention. In the plastic emulsified oil / fat composition of the present invention, if the thickening stabilizer is not necessary, the thickening stabilizer may not be used.

A preferred method for producing the plastic emulsified oil / fat composition of the present invention will be described below.
First, the rich taste enhancer of the present invention is added to water, and other components are added as necessary to obtain an aqueous phase. On the other hand, if necessary, other components are added to the oil to make an oil phase. The oil phase is heated and dissolved as necessary, and the aqueous phase is added and emulsified to obtain an emulsified oil / fat composition.

The ratio of the oil phase to the aqueous phase is preferably 30 to 99% by mass of the oil phase, 1 to 70% by mass of the aqueous phase, more preferably 40 to 95% by mass of the oil phase, 5 to 60% by mass of the aqueous phase, The oil phase is preferably 60 to 95% by mass and the water phase 5 to 40% by mass.
In the plastic emulsified oil / fat composition of the present invention, if the oil phase is less than 30% by mass and the water phase is more than 70% by mass, emulsification tends to be unstable. On the other hand, when the oil phase is more than 99% by mass and the water phase is less than 1% by mass, it becomes oily and it is difficult to impart a good dairy flavor or richness to the food.
The emulsification form may be any of W / O type, O / W type, O / O type, O / W / O type, and W / O / W type, but is preferably W / O type.

Next, it is desirable to sterilize the emulsified oil / fat composition. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The precooling temperature is preferably 40 to 60 ° C., more preferably 40 to 55 ° C., and most preferably 40 to 50 ° C.

Next, quenching plasticization is performed. This quenching plasticization can be performed by a closed continuous scraping tubular cooler (A unit) such as a combinator, botator, perfector, chemator, etc., a plate type heat exchanger, or an open type cooler. It can also be performed by combining a diamond cooler and a compressor. By carrying out this rapid plasticization, the emulsified oil / fat composition having plasticity of the present invention is obtained.
A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used after these devices.

Further, in any of the production steps when producing the plastic emulsified oil / fat composition of the present invention, nitrogen or air may or may not be contained.

The use of the plastic emulsified oil / fat composition of the present invention will be described below.
The plastic emulsified oil / fat composition of the present invention can be used for various foods, but can be particularly suitably used for bakery foods.
Examples of the bakery food include bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, steamed bread, pie, shoe, donut, cake, cracker, cookie, hard Biscuits, waffles, scones, dorayaki, steamed cakes, hot cakes and the like can be mentioned.

In the above bakery food, the plastic emulsified oil / fat composition of the present invention can be used, for example, for kneading, folding, sand filling, spray coating.

The plastic emulsified oil / fat composition of the present invention can also be used for cooking and side dishes for curry roux, batter, sauce and the like.

The amount of the plastic emulsified oil / fat composition of the present invention used in each of the above applications is appropriately selected depending on the intended use and is not particularly limited.

Next, the oil-in-water emulsion composition will be described based on preferred embodiments. The oil-in-water emulsion composition of the present invention can be used for uses such as whipped cream as it is or for kneading into foods such as pudding.

In the oil-in-water emulsified composition of the present invention, the total content of free amino acids differs depending on whether it is used as it is for food use or used for kneading into food.

When the oil-in-water emulsion composition of the present invention is used for food as it is, the total content of free amino acids is preferably 0.01 to 1% by mass, more preferably 0.02 to 1% by mass, and most preferably 0. It is preferable to blend a richness enhancer so that the content is 0.05 to 0.5% by mass. In the case of using the oil-in-water emulsion composition of the present invention for eating as it is, if the total content of free amino acids is less than 0.01% by mass, the rich taste tends to be insufficient, and if it is more than 1% by mass, bitterness will be caused. Easy to become strong.

When the oil-in-water emulsion composition of the present invention is used for kneading into foods, the total content of free amino acids is preferably 0.01 to 2% by mass, more preferably 0.02 to 2% by mass, most preferably A rich taste enhancer is preferably blended so as to be 0.05 to 2% by mass. When the oil-in-water emulsion composition of the present invention is used for kneading into foods, if the total content of free amino acids is less than 0.01% by mass, it tends to be insufficient in taste, and if it is more than 2% by mass, it is bitter. Tends to be strong.

In the free amino acid contained in the oil-in-water emulsion composition of the present invention, the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine is preferably 30 to 60 mass. %, More preferably 35 to 55% by mass, most preferably 40 to 50% by mass. In the free amino acid contained in the oil-in-water emulsion composition of the present invention, when the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine is less than 30% by mass Kokumi tends to be insufficient, and if it exceeds 60% by mass, the bitterness tends to be strong.

In the free amino acid contained in the oil-in-water emulsion composition of the present invention, the content of basic amino acid including lysine is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and most preferably 45 to 55% by mass. In the free amino acid contained in the oil-in-water emulsion composition of the present invention, if the content of the basic amino acid is less than 35% by mass, the acidity tends to be strong, and if it is more than 65% by mass, the bitterness tends to be strong.

In the free amino acid contained in the oil-in-water emulsion composition of the present invention, the content of acidic amino acid is preferably 1 to 20% by mass, more preferably 2.5 to 15% by mass, and most preferably 5 to 10% by mass. %. In the free amino acid contained in the oil-in-water emulsion composition of the present invention, if the content of acidic amino acid is less than 1% by mass, the bitterness tends to be strong, and if it is more than 20% by mass, the acidity tends to become strong.

The oil-in-water emulsion composition of the present invention preferably contains the whey mineral described above.

The mixing ratio of the whey mineral in the oil-in-water emulsion composition of the present invention is preferably 0.006 to 2.1% by mass, more preferably 0.03 to 0.6% by mass as the solid content. When the blending ratio of the whey mineral is less than 0.006% by mass as a solid content, it is difficult to obtain a blending effect of further improving the body taste, and when the solid content exceeds 2.1% by mass, Salty tends to be strong. In addition, you may mix | blend a whey mineral previously with a kokumi enhancer, and may mix | blend it with an oil-in-water emulsion composition in the state separately from the kokumi enhancer.

The oil-in-water emulsion composition of the present invention preferably contains a milk raw material (hereinafter simply referred to as a milk raw material) having a phospholipid content of 2% by mass or more in the solid content derived from milk. By including the above-mentioned milk raw material in the oil-in-water emulsion composition of the present invention, a fresh texture like fresh cream can be strongly imparted to the oil-in-water emulsion composition.
The content of phospholipid in the milk solid content (solid content derived from milk) of the above milk raw material is preferably 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

In the oil-in-water emulsion composition of the present invention, the above milk raw material is preferably contained in an amount of 3% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

Further, the above milk raw material is preferably produced from milk such as cow's milk, goat milk, sheep milk, human milk, etc., and particularly preferably produced from milk.

The milk material may be any milk material as long as the phospholipid content in the milk solids is 2% by mass or more, but as a specific example, cream or butter to butter oil Examples of the aqueous phase component produced during the production of

A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows.
First, cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example.
First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

In the present invention, it is also possible to use a product obtained by further concentrating the above milk material, a dried product, a frozen product, or the like. Those concentrated with a solvent are preferably not used because of flavor problems.

Further, the above milk raw material used in the present invention may be subjected to a homogenization treatment. The homogenization treatment may be performed once or twice or more. Examples of the homogenizer used for the homogenization treatment include a kettle type cheese emulsification pot, a high-speed shearing emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, a disper mill, and the like. Is mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization is performed using a two-stage homogenizer, for example, the first stage may be performed at a homogenization pressure of 3 to 100 MPa and the second stage of 0 to 5 MPa.

Furthermore, the above-described milk raw material that can be used in the present invention may be subjected to UHT heat treatment. The UHT heat treatment conditions are not particularly limited, but the temperature conditions are preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.

In the present invention, a lysate obtained by lysing part or all of the phospholipid in the milk raw material can also be used. The lysed product may be obtained by lysing the above milk raw material as it is, or may be obtained by lysing after the above milk raw material is concentrated. Further, the obtained lysate may be further subjected to concentration or spray drying treatment. These lysates are included in the phospholipid in the present invention.

In order to lyze the phospholipid in the above milk raw material, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

The amount of phospholipid in the milk solid content in the milk raw material used in the present invention can be measured, for example, by the following method. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.
First, milk raw material lipids are extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of milk solid content of the milk raw material is obtained using the following calculation formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (milk raw material−water content of milk raw material (g))] × 25.4 × (0.1 / 1000)

In addition, the above milk raw material used in the present invention may be a lactic acid bacterium inoculated with lactic acid bacteria in the milk raw material. If necessary, an assimilating sugar such as water or lactose is added to the milk raw material and inoculated with lactic acid bacteria. It may be a lactic acid fermented product. In this case, after sterilizing the milk raw material inoculated with lactic acid bacteria and made into a lactic acid fermented product, it may be used as a raw material used in the present invention, or may be used as a raw material in the present invention without being sterilized.

The oil-in-water emulsion composition of the present invention contains fats and oils. Types of fats and oils used in the oil-in-water emulsion composition of the present invention are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, Sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable fats and oils, and hydrogenation, fractionation and Examples thereof include processed fats and oils subjected to one or more treatments selected from transesterification. In the present invention, among these, soybean oil, rapeseed oil, palm oil, palm kernel oil and coconut oil, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are used. Is preferred. These fats and oils can be used alone or in combination of two or more.

The oil / fat content of the oil-in-water emulsion composition of the present invention is not particularly limited, but is preferably 3 to 80% by mass, more preferably 5 to 70% by mass, and most preferably 20 to 50% by mass.

The oil-in-water emulsion composition of the present invention contains water. The water content of the oil-in-water emulsion composition of the present invention is not particularly limited, but is preferably 40 to 80% by mass, more preferably 45 to 75% by mass, and most preferably 50 to 70% by mass. In addition, the water here includes water such as milk and liquid sugar in addition to tap water and natural water.

In the oil-in-water emulsion composition of the present invention, if necessary, emulsifiers, stabilizers, proteins other than the above milk materials, sugars / sweeteners, celluloses and cellulose derivatives, starches, grains, diglycerides, plant sterols, plant sterols Dextrins such as esters, salt, rock salt, sea salt, linear dextrin, branched dexton, cyclic dexton, egg products, fruit juice, jam, cacao and cacao products, flavoring ingredients such as coffee and coffee products, flavoring, coloring , Sorbic acid, potassium sorbate, sodium dehydroacetate, propionic acid, sodium propionate, glycine, shirako protein extract, polylysine, preservatives such as ethanol, taste ingredients such as bitters and seasonings, antioxidants Agents, pH adjusters, peptides, nucleic acids and the like may be added.

The emulsifier is not particularly limited, for example, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, Examples include sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. . These emulsifiers can be used alone or in combination of two or more, but it is preferable not to use synthetic emulsifiers other than soybean lecithin, egg yolk lecithin, soybean lysolecithin and egg yolk lysolecithin. More preferably, the emulsifier is not used.
When the emulsifier is used, the content of the emulsifier is preferably 1% by mass or less, more preferably 0.05 to 0.5% by mass in the oil-in-water emulsion composition of the present invention.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Stabilizers such as carrageenan, alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like can be mentioned. These stabilizers can be used alone or in combination of two or more. Among the stabilizers, in the present invention, it is preferable not to use phosphates such as phosphates, metaphosphates, polyphosphates, and pyrophosphates. More preferably, a stabilizer having calcium sequestration ability of phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salt (citrate, tartrate, etc.), inorganic salt (carbonate, etc.) is used. It is better not to.
When the stabilizer is used, the content of the stabilizer in the oil-in-water emulsion composition of the present invention is preferably 1 mass or less, more preferably 0.001 to 0.5 mass%, most preferably 0. 0.001 to 0.1% by mass.

The protein other than the milk raw material is not particularly limited. And egg proteins such as ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins.

In the present invention, it is preferable to use milk protein as the above protein. The milk protein may be either whey protein only, casein protein only, or a combination of casein protein and whey protein, but it is preferable to use whey protein and casein protein in combination.

Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, butter, sweetened condensed milk, sugared skim milk, sugar-free milk, sugar-free skim milk, skimmed milk, concentrated milk, and skim milk. Concentrated milk, buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole powdered milk, sweetened powdered milk, prepared milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, process cheese , Yogurt, lactic acid bacteria beverage, sawarme, fermented milk, enzyme-treated butter, milk beverage and the like, and one or more selected from these can be used.

The content of the protein other than the milk raw material in the oil-in-water emulsion composition of the present invention is preferably 1 to 10% by mass, more preferably 1.5 to 8% by mass, and most preferably 1.5 to 6% by mass. %.

The sugars and sweeteners are not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, and reducing sugar. Polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, acesulfame potassium Sucralose, thaumatin, saccharin, neotame, licorice and the like. These saccharides / sweeteners can be used alone or in combination of two or more.
The content of the saccharide / sweetener in the oil-in-water emulsion composition of the present invention is preferably 1% by mass or more, more preferably 3% by mass or more, and most preferably 5 to 40% by mass as a solid content.

The preferable manufacturing method of the oil-in-water type emulsion composition of this invention is demonstrated below.
First, an oil phase is prepared by adding other raw materials to fats and oils as necessary. On the other hand, an aqueous phase is prepared by adding the richness enhancer of the present invention and, if necessary, other raw materials to water. The aqueous phase is mixed with the oil phase and emulsified.

The mass ratio of the water phase and the oil phase is the same as when the obtained oil-in-water emulsion composition of the present invention is used as it is for whipped cream, or when the oil-in-water emulsion composition is pudding or the like. The optimum range varies depending on the use for kneading into other foods.
When the oil-in-water emulsion composition of the present invention is used for eating as it is, the mass ratio of the water phase to the oil phase is preferably 80 to 40:20 to 60, more preferably 70 to 50:30 to 50, Most preferably, it is 65 to 55:35 to 45.
When the oil-in-water emulsion composition of the present invention is used for kneading into foods, the mass ratio of the water phase to the oil phase is preferably 95 to 40: 5 to 60, more preferably 90 to 50:10 to 50. And most preferably 90 to 55:10 to 45.

In the emulsification, first, a preliminary emulsion is prepared, and then, if necessary, it may be homogenized within a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, UHT / HTST / pasteurization, batch type, retort, microwave using direct heating type such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heating or heat sterilization treatment may be performed, or heating may be performed by cooking such as an open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.

The use of the oil-in-water emulsion composition of the present invention is not particularly limited; be able to. In applications to be kneaded into food, for example, bread, variety red, butter roll, soft roll, hard roll, sweet roll, French bread, sweet bread, steamed bread, Danish pastry, pie, pancake, chupafu, donut, cake, For kneading bakery foods such as crackers, cookies, tarts, hard biscuits, waffles, scones, dorayaki, Tadaki, Imagawa ware, okonomiyaki, takoyaki, steamed cake, steamed pudding, baked pudding, hamburger, fry, croquette, salad, It can be used for kneading various kinds of Japanese and Western confectionery such as ice cream, jelly, bavaroa and mousse for kneading dishes such as pizza and pasta. Moreover, it can also be used for the use mixed with a drink like a coffee whitener, for example, In that case, it is desirable to apply the preferable aspect in the use kneaded in a foodstuff.

Next, flour pastes will be described based on preferred embodiments. The flour paste of the present invention can be used for topping, sand, etc. in bakery foods.

In the flour pastes of the present invention, the total content of free amino acids is preferably 0.01 to 2% by mass, more preferably 0.02 to 1% by mass, and most preferably 0.05 to 0.5% by mass. It is better to add a rich taste enhancer. In the flour pastes of the present invention, if the total content of free amino acids is less than 0.01% by mass, the richness of the flour paste tends to be insufficient, and if it exceeds 2% by mass, the bitter taste of the flour pastes becomes strong. Cheap.

In the flour pastes of the present invention, the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine in the free amino acid is preferably 30 to 60% by mass, more preferably It is 35 to 55% by mass, most preferably 40 to 50% by mass. In the flour pastes of the present invention, if the content of the hydrophobic amino acid containing one or two selected from the group consisting of valine and phenylalanine in the free amino acid is less than 30% by mass, the richness of the flour pastes The taste tends to be insufficient, and if it exceeds 60% by mass, the bitterness of the flour paste tends to be strong.

In the flour paste of the present invention, the content of basic amino acid including lysine in the free amino acid is preferably 35 to 65% by mass, more preferably 40 to 60% by mass, and most preferably 45 to 55% by mass. . In the flour pastes of the present invention, if the content of the basic amino acid in the free amino acid is less than 35% by mass, the sourness of the flour paste tends to be strong, and if it is more than 65% by mass, the bitter taste of the flour paste is strong. Prone.

In the flour paste of the present invention, the content of acidic amino acid in the free amino acid is preferably 1 to 20% by mass, more preferably 2.5 to 15% by mass, and most preferably 5 to 10% by mass. In the flour pastes of the present invention, if the content of the acidic amino acid in the free amino acid is less than 1% by mass, the bitterness of the flour paste tends to be strong, and if it is more than 20% by mass, the sourness of the flour paste becomes strong. Cheap.

In the flour pastes of the present invention, it is possible to further improve the flavor and richness of food milk and dairy products by blending the aforementioned whey minerals.

The blending ratio of the whey mineral in the flour pastes of the present invention is preferably 0.006 to 2.1% by mass, more preferably 0.03 to 0.6% by mass as a solid content. When the blending ratio of the whey mineral is less than 0.006% by mass as a solid content, it is difficult to sufficiently obtain the blending effect of improving the flavor and richness of food milk and dairy products, and the solid content. If it exceeds 2.1 mass%, the salty taste of the flour paste tends to be strong. In addition, you may mix | blend whey mineral previously with kokumi enhancer, and may mix | blend with flour paste in the state separately from kokumi enhancer.

The flour paste of the present invention preferably contains fats and oils. Examples of the fats and oils that can be used in the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, and kapok. Oil, sesame oil, evening primrose oil, cacao butter, shea butter, mango kernel oil, monkey butter, iripe fat, beef tallow, milk fat, pork fat, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and Examples thereof include processed fats and oils subjected to one or more treatments selected from transesterification. In the present invention, one or more selected from these can be used.

In the present invention, the content of fats and oils in the flour paste is preferably 8 to 45% by mass, more preferably 12 to 45% by mass, and most preferably 15 to 45% by mass. In the flour pastes of the present invention, if the fat content is less than 8% by mass, the flour pastes are less likely to have a smooth texture, and if greater than 45% by mass, the flour pastes become oily and have a good body taste. Easy to feel.

In the flour pastes of the present invention, it is preferable to use fats and oils obtained by transesterifying a fat and oil blend containing palm fraction soft oil having an iodine value of 52 to 70. By using this transesterified oil and fat, flour pastes having good emulsification stability can be obtained.
The palm soft part oil having an iodine value of 52 to 70 is a low melting point part obtained by fractionating palm oil by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation. Palm olein and palm super olein can be used. As the above-mentioned palm soft part oil, it is more preferable to use palm super olein having an iodine value of 60 or more because flower pastes having particularly excellent emulsification stability can be obtained.

In the flour pastes of the present invention, fat obtained by transesterifying an oil / fat mixture containing palm fraction soft part oil having an iodine value of 52 to 70 is preferably 70% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass. The flour paste preferably contains 5 to 45% by mass, more preferably 9 to 45% by mass, and most preferably 15 to 45% by mass.

The transesterification reaction may be a chemical catalyst method or an enzymatic method, and may be a random transesterification reaction or a regioselective transesterification reaction. A random transesterification reaction using an enzyme having no regioselectivity is more preferable.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.

In the flour pastes of the present invention, it is preferable to use extremely hardened oil. By using extremely hardened oil, gloss and color development of the flower pastes can be improved.
The above extremely hardened oil is a hardened oil or fat obtained by hydrogenating a blended oil composed of one or more kinds of fats and oils until the iodine value is 5 or less, preferably less than 1, and its melting point is preferably 45 ° C. As mentioned above, it is hardened oil and fat more preferably 50 ° C or more. Examples of the fats and oils used in the above blended oil include palm oil, corn oil, cottonseed oil, soybean oil, Haieru rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef fat, milk fat, pork fat, cacao Examples include various vegetable oils and animal fats and oils such as fat, fish oil and whale oil, and processed fats and oils subjected to one or more treatments selected from fractionation and transesterification.

In the present invention, among the above extremely hardened oils, it is selected from the highly hardened oil of high rapeseed rapeseed oil, the extremely hardened oil of soybean oil and the extremely hardened oil of palm oil in that the effect of improving gloss and color development is particularly high. It is preferable to use 1 type (s) or 2 or more types.
In the flour pastes of the present invention, the above extremely hardened oil is preferably 0.0008 to 0.45% by mass, more preferably 0.0008 to 0.225% by mass, and most preferably 0.0008% in the flour paste. It is preferable to contain 0.135 mass%.

Moreover, it is preferable that the flour paste of the present invention does not substantially contain trans acid. Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils (extremely hardened fats and oils), usually contain 10 to 50% by mass of trans acid in the constituent fatty acids. Degree included. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils.

The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of the oil and fat It means the following. In this invention, as fats and oils other than the said extremely hardened oil, 1 type or 2 types selected from the processed fats and oils which performed natural fats and oils, and the natural fats and oils which processed 1 or 2 or more selected from fractionation and transesterification By using a combination of the above, flour pastes substantially free of trans acid can be easily obtained.

The flour pastes of the present invention contain starches. As starches that can be used in the present invention, corn starch, waxy corn starch, high amylose corn starch, tapioca, potato, sweet potato, wheat, rice, beans and other starches, these starches as raw materials, esterification, etherification, cross-linking , Pregelatinized, heat treated and other chemical and physical treatments, strong flour, semi-strong flour, medium strength flour, thin flour, durum flour, whole grain flour and other flours such as rye flour and rice flour, almonds Examples thereof include nut powder such as flour and hazelnut powder. In the present invention, one or more selected from these can be used.
In the present invention, the starch content is preferably 2 to 10% by mass, more preferably 2.5 to 9% by mass, and most preferably 3 to 9% by mass.

The flour pastes of the present invention preferably contain saccharides. The saccharides that can be used in the present invention are not particularly limited as long as they are low-molecular saccharides such as monosaccharides, disaccharides, and oligosaccharides other than high-molecular saccharides such as the above-mentioned starches. Granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar polydextrose, reduced Examples thereof include lactose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol and the like. In the present invention, these saccharides can be used alone or in combination of two or more.
In the present invention, the content of the saccharide is preferably 8 to 40% by mass, more preferably 10 to 35% by mass, and most preferably 12 to 35% by mass as a solid content in the flour pastes of the present invention.

The flour pastes of the present invention may contain a high intensity sweetener. Examples of the high-intensity sweetener that can be used in the present invention include sucralose, stevia, aspartame, thaumatin, saccharin, acesulfame potassium, neotame, licorice and the like. In this invention, 1 type, or 2 or more types chosen from these can be used.

The flour pastes of the present invention preferably contain a thickening stabilizer. By including a thickening stabilizer, physical property improvement effect by preventing emulsification breakage at the time of production of flour pastes and combined work on bakery dough, water separation prevention effect and food by improving water retention A feeling improving effect can be obtained.
Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.
In the flour pastes of the present invention, it is preferable to use one or more selected from the group consisting of locust bean gum, pectin, carrageenan, xanthan gum and gelatin because of its high water separation prevention effect.
The content of the thickening stabilizer is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass in the flour pastes of the present invention.

The flour pastes of the present invention preferably do not contain a synthetic emulsifier.
Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, Sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.
An emulsifier that is not the synthetic emulsifier can be used in the flour pastes of the present invention. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, milk fat globule membrane protein, and one or more selected from these can be used. .

The flower paste of the present invention can contain a food material containing both casein protein and whey protein. Examples of the food material include raw milk, cow's milk, butter, sweetened condensed milk, sweetened skim milk, sugar-free milk, sugar-free skim milk, skim milk, concentrated milk, skim milk, butter milk, butter milk powder, Total milk protein (TMP), skim milk powder, whole milk powder, sweetened milk powder, formula milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, process cheese, yogurt, lactic acid bacteria beverage, sawarme cream, Fermented milk, enzyme-treated butter, milk beverages and the like can be mentioned, and one or more selected from these can be used.

In addition, in the flour pastes of the present invention, it is possible to use components that can usually be used as raw materials for flour pastes, for example, water, salting agents such as sodium chloride and potassium chloride, acetic acid, lactic acid, gluconic acid Such as acidulants such as β-carotene, caramel, red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, whey protein concentrate and total milk protein Milk protein and animal protein, eggs and various processed eggs, dextrin, flavoring, seasoning, pH adjuster, food preservative, shelf life improver, fruit, fruit juice, coffee, nut paste, spice, spice extract, cacao mass, Examples include food materials and food additives such as cocoa powder, beans, vegetables, meat, seafood, peptides, and nucleic acids. Among these components, water and components containing water such as milk and eggs are preferably used so that the water content in the flour paste of the present invention is 30 to 85% by mass.

Next, the preferable manufacturing method of the flour paste of this invention is described.
The flour pastes of the present invention can be obtained by homogenizing the flour paste raw material containing the richness enhancing agent, fats and oils and starches of the present invention, followed by heating and cooling.

Specifically, first, a flour paste raw material containing the richness enhancer, fats and oils and starches of the present invention is heated, dissolved, emulsified and mixed to prepare a pre-emulsified composition. At that time, the ratio of the water phase to the oil phase (the former: the latter, based on mass) is preferably 95: 5 to 60:40. In addition, when adding a thickening stabilizer, it is preferable to add to an oil phase from the point of workability | operativity.
Next, the obtained preliminary emulsified composition is homogenized by a homogenizer such as a valve homogenizer, a homomixer, a colloid mill, or the like, preferably at a pressure of 0 to 80 MPa, and then heated. Heating is sterilized by heating such as UHT, HTST, batch type, retort, microwave heating, etc. using direct heating methods such as injection and infusion methods, or indirect heating methods such as plate, tubular, and scraping. Alternatively, it can be carried out by heat sterilization or cooking using a direct fire or the like. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 0.05 to 30 minutes. Moreover, you may homogenize again after a heating if necessary.

Then, after homogenization, the heated pre-emulsified composition is cooled. The cooling may be rapid cooling, slow cooling, or the like, and aging may be performed before or after cooling. Furthermore, the obtained flour pastes of the present invention may be stored in a refrigerated state or a frozen state as necessary.
Furthermore, the flower pastes of the present invention may have a sheet shape, a block shape, a columnar shape, a die shape, or the like. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar form: Diameter 1 to 25 mm, length 5 to 100 mm, die shape: length 5 to 50 mm, width 5 to 50 mm, thickness 5 to 50 mm.

Below, the foodstuff using the flour paste of this invention is described.
Examples of foods using the flower pastes of the present invention include foods obtained by combining the flower pastes of the present invention as toppings, sands and fillings with baked foods such as baked, fried and steamed.

In addition, as a food using the flower paste of the present invention, a bakery dough and a composite dough obtained by combining the flower paste of the present invention by a method such as topping, sanding, wrapping, kneading, folding, etc. are rolled as necessary. Foods obtained by heating after baking, frying, steaming, etc. can be given after molding, proofing, and rack time.

Examples of the bakery dough include cookie dough, puff pastry, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough, bread dough, French bread dough, Danish dough, sweet roll dough, yeast donut dough, etc. Pastry dough and bread dough.
Specifically, the above-mentioned composite dough includes a wrapping cloth in which pasty flower pastes are wrapped in a bakery dough, a cloth in which pasty flower pastes are topped or sanded in a bakery dough, and a paste in bakery dough In the bread dough continuous line, the block-like flower paste is made into a thin plate using a fat pump, etc. A laminated dough extruded into a baked dough and rolled into a bakery dough, a mixed dough mixed with small pieces of flower pastes in a bakery dough, and the like.

When baking the obtained composite dough, proofing is not necessary when using a bakery dough that does not contain yeast, and only when using a bakery dough blended with yeast. In order to obtain a bakery food with a large volume, the proofing is preferably 25 to 40 ° C. and a relative humidity of 50 to 80% for 20 to 90 minutes, more preferably 32 to 38 ° C. and a relative humidity of 50 to 80% for 30 to 30%. Perform in 60 minutes.
The composite dough is preferably baked at 160 to 250 ° C., particularly 170 to 220 ° C., as in ordinary bakery food. When the temperature is lower than 160 ° C., the fire path tends to deteriorate and a good texture is difficult to obtain. Moreover, when it exceeds 250 degreeC, it will burn and it will be easy to worsen the taste.

The rack time is particularly effective when the obtained composite fabric is fried. By taking the rack time, the moisture of the bakery dough can be blown off and the surface can be solidified. As a result, the moisture of the bakery dough can be reduced and the oil absorption during the frying operation can be reduced. It is desirable to take a time of 10 to 40 minutes in time, and a preferable effect can be obtained by standing in an environment having a relative humidity of 50% or less.

The frying operation is preferably performed at 160 to 250 ° C., particularly 170 to 220 ° C., as in a normal donut or the like. When the temperature is lower than 160 ° C., there is much oil absorption, and it is difficult to obtain a good texture. When it exceeds 250 ° C., it tends to cause scorching and poor taste. In addition, when using the said baking and a fly together, you may fry after filing, or you may fry after baking.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples.

[Example 1-1] Preparation of body taste enhancer 1
With 46 parts by mass of hydrophobic amino acid consisting of 8 parts by mass of valine, 8 parts by mass of phenylalanine, 3 parts by mass of glycine and 4 parts by mass of alanine, 48% by mass of basic amino acid consisting of 7 parts by mass of lysine and 1 part by mass of arginine, and acidic amino acid 6% by mass of certain glutamic acid was mixed to obtain a rich taste enhancer 1.

[Example 1-2] Preparation 2 of a rich taste enhancer
It is composed of 8 parts by mass of valine, 8 parts by mass of phenylalanine, 40 parts by mass of a hydrophobic amino acid consisting of 3 parts by mass of glycine and 4 parts by mass of alanine, 50% by mass of basic amino acid consisting of 7 parts by mass of lysine and 1 part by mass of arginine, A certain amount of glutamic acid 10% by mass was mixed to obtain a richness enhancing agent 2.

[Example 1-3] Preparation of body taste enhancer 3
Hydrophobic amino acid consisting of 8 parts by mass of valine, 8 parts by mass of phenylalanine, 3 parts by mass of glycine and 4 parts by mass of alanine, 45% by mass of basic amino acid consisting of 7 parts by mass of lysine and 1 part by mass of arginine, and acidic amino acid A certain amount of glutamic acid 5% by mass was mixed to obtain a richness enhancing agent 3.

[Example 1-4] Preparation of body richness enhancer 4
Hydrophobic amino acid 46 mass% consisting of phenylalanine 10 mass parts, leucine 6 mass parts and isoleucine 7 mass parts, basic amino acid 48 mass% consisting of lysine 5 mass parts and histidine 3 mass parts, and glutamic acid 6 mass% which is an acidic amino acid Were mixed to obtain kokumi enhancer 4.

[Comparative Example 1-1] Preparation of rich taste enhancer 5
Hydrophobic amino acid 46 parts by mass consisting of 6 parts by mass of leucine, 7 parts by mass of isoleucine and 10 parts by mass of glycine, 48 parts by mass of basic amino acid consisting of 3 parts by mass of histidine and 5 parts by mass of arginine, and 6 parts of aspartic acid which is an acidic amino acid % Was mixed to obtain a rich taste enhancer 5.

[Example 1-5] Production of pie Using the above-described rich taste enhancer 1, a pie was produced by the following composition and production method. The evaluation of the obtained pie is shown in Table 1.

In the following formulation, the flour product is obtained by mixing 60 parts by mass of strong flour, 40 parts by mass of weak flour, and 0.075 parts by mass of kokumi enhancer 1.
<Combination>
Flour products (containing rich taste enhancer 1) 100.075 parts by weight Salt 1.5 parts by weight Sugar 2 parts by weight Nonfat dry milk 3 parts by weight Margarine for kneading 5 parts by weight Water 43 parts by weight Margarine for roll-in 75 parts by weight

<Production method>
First, raw materials other than the roll-in margarine having the above composition were mixed with a vertical mixer at a low speed of 3 minutes and at a medium speed of 5 minutes to obtain a dough (kneading temperature = 24 ° C.). This dough is retarded overnight in a refrigerator at 2 ° C., then rolled to a thickness of 8 mm, overlaid with roll-in margarine, rolled in by a conventional method, folded into 36 layers (4 × 3 × 3), thick A 30 mm puff pastry was obtained. After taking this puff pastry for 30 minutes in a refrigerator at 2 ° C., rolling it to a thickness of 3 mm, punching out the puff pastry with a mold with a diameter of 100 mm, placing it on the top board, and taking a rack time of 60 minutes, A pie was obtained by baking in an oven at 210 ° C. for 11 minutes.

[Example 1-6, Comparative Example 1-2] Production of Danish Using the kokumi enhancer 1 described above, the Danish of Example 1-6 was produced by the following composition and production method. Further, a Danish of Comparative Example 1-2 was produced by the same composition and production method as Example 1-6 except that kokumi enhancer 1 was not used. Table 1 shows the evaluation of the obtained Danish of Example 1-6 and Comparative Example 1-2.
The Danish obtained in Example 1-6 was glycine 0.003% by mass, alanine 0.009% by mass, valine 0.005% by mass, phenylalanine 0.003% by mass, and lysine 0.006% by mass as free amino acids. And 0.005% by mass of arginine and 0.01% by mass of glutamic acid.
In addition, the Danish obtained in Comparative Example 1-2 contained glycine 0.0014% by mass, alanine 0.0077% by mass, valine 0.0017% by mass, phenylalanine 0.0007% by mass, and lysine 0.0007 as free amino acids. Mass%, arginine 0.0035 mass%, and glutamic acid 0.0083 mass% were contained.

In the following formulation, the flour product is obtained by mixing 80 parts by mass of strong flour, 20 parts by mass of weak flour, and 0.05 parts by mass of kokumi enhancer 1.
<Combination>
Flour product (containing rich taste enhancer 1) 100.05 parts by weight Yeast 5 parts by weight Salt 1.3 parts by weight Sugar 15 parts by weight Margarine for kneading 8 parts by weight Water 48 parts by weight Margarine for roll-in 28 parts by weight

<Production method>
First, raw materials other than the roll-in margarine having the above composition were mixed with a vertical mixer at a low speed of 3 minutes and at a medium speed of 5 minutes to obtain a dough (kneading temperature = 24 ° C.). This dough is retarded overnight in a refrigerator at 2 ° C., then rolled to a thickness of 8 mm, overlaid with roll-in margarine, rolled in by a conventional method, folded into 27 layers (3 × 3 × 3), thick A 30 mm Danish fabric was obtained. After taking a rest for 30 minutes in a refrigerator at 2 ° C., this Danish dough is rolled to a thickness of 4 mm, punched out with a 100 mm diameter mold, placed on a top plate, 33 ° C., 80% relative humidity, 60 minutes After removing the proofer, it was baked for 13 minutes in an oven with an upper flame of 200 ° C. and a lower flame of 190 ° C. to obtain a Danish.

[Example 1-7] Production of confectionery bread Using the above-described rich taste enhancer 1, confectionery bread was produced by the following composition and production method. Table 1 shows the evaluation of the obtained confectionery bread.

In the following formulation, the flour product is obtained by mixing 80 parts by mass of strong flour, 20 parts by mass of weak flour, and 0.1 parts by mass of kokumi enhancer 1.
<Combination>
Flour products (containing rich taste enhancer 1) 100.1 parts by weight yeast food 0.1 parts by weight yeast 5 parts by weight salt 1 part by weight sugar 15 parts by weight skimmed milk powder 2 parts by weight kneaded fat 10 parts by weight whole egg (net) 12 parts by weight water 45 parts by weight Flower sheet 60 parts by weight

<Production method>
First, raw materials other than the flower sheet and kneaded fats and oils are mixed with a vertical mixer at low speed for 3 minutes and medium speed for 3 minutes, then kneaded oils and fats are added and mixed at low speed for 2 minutes and medium speed for 3 minutes. A dough (kneading temperature = 24 ° C.) was obtained. The obtained dough is 30 minutes in floor time, retarded overnight in a refrigerator at 2 ° C., rolled to a thickness of 8 mm, placed on a roll-in flower sheet, rolled in by a conventional method, 12 layers ( It was folded into 4 × 3) to make a pastry bread dough with a thickness of 30 mm. The confectionery bread dough was rested in a refrigerator at 2 ° C. for 30 minutes, then rolled to a thickness of 6 mm, cut to a bottom of 90 mm and a height of 150 mm (48 g), and croissant molded. This was placed on a top plate, and after 36 minutes at 36 ° C., 80% relative humidity and 50 minutes baked, it was baked in an oven at 190 ° C. for 15 minutes to obtain a confectionery bread.

[Example 1-8, Comparative Example 1-3] Production of butter roll 1
The butter roll of Example 1-8 was produced using the above-described rich taste enhancer 1 and the following composition and production method.
Further, a butter roll of Comparative Example 1-3 was produced by the same composition and production method as in Example 1-8 except that Kokumi enhancer 1 was not used.
Table 1 shows the evaluation of the obtained butter rolls of Example 1-8 and Comparative Example 1-3.

<Medium seed mix>
Powerful powder 70 parts by weight yeast food 0.1 parts by weight yeast 3 parts by weight sugar 3 parts by weight water 40 parts by weight
Powerful powder 30 parts by weight Sugar 13 parts by weight Salt 1.2 parts by weight Nonfat dry milk 2 parts by weight Margarine 15 parts by weight Whole egg (net) 5 parts by weight Kokumi enhancer 1 0.075 parts by weight Water 21 parts by weight

<Butter roll manufacturing method>
All the raw materials mixed with the medium seed dough were mixed with a vertical mixer at a low speed of 3 minutes and at a medium speed of 2 minutes to obtain a medium seed dough (kneading temperature = 26 ° C.). The obtained medium seed dough was subjected to medium seed fermentation at 28 ° C. and a relative humidity of 80% for 120 minutes.
Water and kokumi enhancer 1 were mixed at the blending ratio described in the above-mentioned main body dough formulation to prepare a kokumi enhancer mix solution. The kokumi enhancer mix solution, the above-mentioned medium seed dough, and the strong flour, sugar, salt, non-fat dry milk and whole egg mixed with the main dough are mixed with a vertical mixer at a low speed for 3 minutes and then at a medium speed for 3 minutes. The dough-blended margarine was added and mixed for 3 minutes at low speed and 4 minutes at medium speed to obtain a main body dough (kneading temperature = 28 ° C.). The obtained main body dough was 30 minutes in floor time, divided (45 g), rounded, taken 30 minutes in bench time, and then subjected to butter roll molding. This was placed on a top plate, taken at 38 ° C., 80% relative humidity, 50 minutes proof, then baked in an oven at 190 ° C. for 13 minutes to obtain a butter roll.

[Example 1-9] Production of butter roll 2
A butter roll was produced by the same composition and production method as in Example 1-8, except that the rich taste enhancer 1 in Example 1-8 was changed to rich taste enhancer 2. The evaluation of the obtained butter roll is shown in Table 1.

[Example 1-10] Production of butter roll 3
A butter roll was produced by the same formulation and production method as in Example 1-8, except that the rich taste enhancer 1 in Example 1-8 was changed to rich taste enhancer 3. The evaluation of the obtained butter roll is shown in Table 1.

[Example 1-11] Production of butter roll 4
A butter roll was produced by the same formulation and production method as in Example 1-8, except that the rich taste enhancer 1 in Example 1-8 was changed to rich taste enhancer 4. The evaluation of the obtained butter roll is shown in Table 1.

[Example 1-12, Comparative Example 1-4] Production of Cookie Using the above-described rich taste enhancer 1, the cookie of Example 1-12 was produced by the following formulation and production method. Further, a cookie of Comparative Example 1-4 was produced by the same composition and production method as Example 1-12, except that the rich taste enhancer 1 in Example 1-12 was changed to rich taste enhancer 5. Table 1 shows the evaluation of the obtained cookies of Example 1-12 and Comparative Example 1-4.

The flour product in the following composition is obtained by mixing 100 parts by mass of flour and 0.125 parts by mass of the richness enhancer.
<Combination>
Flour product (containing rich taste enhancer 1 or rich taste enhancer 5) 100.125 parts by weight Sugar 50 parts by weight Margarine 25 parts by weight Whole egg (net) 25 parts by weight

<Production method>
First, sugar and margarine were mixed at a low speed for 3 minutes using a vertical mixer, and then whole egg was added and mixed at a low speed for 3 minutes. Here, a flour product previously sieved was added and mixed at low speed for 2 minutes to obtain a cookie dough. This cookie dough was retarded for 120 minutes in a refrigerator at 5 ° C. After rolling this dough to a thickness of 8 mm, the cookie dough was punched out with a 40 mm diameter mold, placed on a top plate, and baked at 180 ° C. to obtain cookies.

[Example 1-13, Comparative Example 1-5] Production of Sponge Cake A sponge cake of Example 1-13 was produced using the above-described rich taste enhancer 1 and the following composition and production method. Further, a sponge cake of Comparative Example 1-5 was produced by the same composition and production method as Example 1-13, except that kokumi enhancer 1 was not used. Table 1 shows the evaluation of the obtained sponge cakes of Example 1-13 and Comparative Example 1-5.

<Combination>
Reinforced flour 100 parts by weight Rich taste enhancer 1 0.165 parts by weight Baking powder 1 part by weight Sugar 100 parts by weight Margarine 40 parts by weight Whole egg (net) 185 parts by weight

<Production method>
Sugar and whole eggs were whipped with a vertical mixer until the dough specific gravity was about 0.3. To this was added a sieve of a mixture of soft flour and kokumi enhancer 1, and baking powder was further added and mixed until uniform. Next, melted margarine was added and mixed until the specific gravity of the dough became about 0.4 to 0.45 to obtain a dough. 650 g of this dough was poured into a top plate and baked in an oven at 180 ° C. and 160 ° C. for 14 minutes to obtain a sponge cake.

[Example 1-14, Comparative Example 1-6] Production of Melon Bread Using the kokumi enhancer 1 described above, the cookie dough of Example 1-14 was produced by the following composition and production method, and this cookie dough was used. To produce melon bread. In addition, a cookie dough of Comparative Example 1-6 was produced by the same composition and production method as Example 1-14 except that kokumi enhancer 1 was not used, and melon bread was produced using this cookie dough. The evaluation of the obtained melon bread of Example 1-14 and Comparative Example 1-6 is shown in Table 1.

<Combination>
Soft flour 100 parts by weight Sugar 50 parts by weight Margarine 40 parts by weight Whole egg (net) 25 parts by weight Kokumi enhancer 1 0.2 parts by weight

<Production method>
After mixing the sugar and whole eggs with a vertical mixer at low speed for 3 minutes, melted margarine was added and mixed at low speed for 3 minutes. To this was added a sieve of a mixture of soft flour and kokumi enhancer 1 and mixed at low speed for 2 minutes to obtain a cookie dough. This cookie dough was retarded for 120 minutes in a refrigerator at 5 ° C. This cookie dough was rolled into a circle with a thickness of 5 mm, and then placed on a bread dough obtained by a known method, and melon bread molding was performed. This was placed on a top plate, proofed at 38 ° C. and 70% relative humidity for 50 minutes, and then baked in an oven at 180 ° C. for 15 minutes to obtain a melon bread.

[Example 1-15, Comparative Example 1-7] Production of Tart Using the above-described rich taste enhancer 1, the tart of Example 1-15 was produced by the following composition and production method. Further, a tart of Comparative Example 1-7 was produced by the same composition and production method as Example 1-15 except that kokumi enhancer 1 was not used. Table 1 shows the evaluation of the tarts of Example 1-15 and Comparative Example 1-7.

<Combination>
Soft flour 100 parts by weight Sugar 40 parts by weight Margarine 65 parts by weight Whole egg (net) 25 parts by weight Salt 0.5 parts by weight Kokumi enhancer 1 0.32 parts by weight

<Production method>
After mixing margarine and sugar with a vertical mixer at low speed for 3 minutes, salt and whole eggs were added and mixed at low speed for 3 minutes. To this, a mixture obtained by sieving a mixture of soft flour and kokumi enhancer 1 was added and mixed at low speed for 2 minutes to obtain a tart dough. This tart dough was retarded for 60 minutes in a refrigerator at 5 ° C. After rolling this dough to a thickness of 5 mm, the dough was punched out with a 60 mm diameter mold, spread on a tartlet mold with a diameter of 50 mm, pickled, and baked at 200 ° C. for 8 minutes and at 180 ° C. for 10 minutes to obtain a tart. .

[Example 1-16, Comparative Example 1-8] Production of Butter Cake Using the above-described rich taste enhancer 1, the butter cake of Example 1-16 was produced by the following composition and production method. Further, a butter cake of Comparative Example 1-8 was produced by the same composition and production method as in Example 1-16 except that kokumi enhancer 1 was not used. The evaluation of the obtained butter cakes of Example 1-16 and Comparative Example 1-8 is shown in Table 1.

<Combination>
Soft flour 100 parts by weight Sugar 85 parts by weight Margarine 85 parts by weight Whole egg (net) 90 parts by weight Baking powder 1 part by weight Rich taste enhancer 1 0.415 parts by weight

<Production method>
After mixing sugar and margarine with a vertical mixer at medium speed for 3 minutes, whole eggs were added and mixed at medium speed for 3 minutes. To this was added a sieve of a mixture of flour and kokumi enhancer 1, and baking powder was further added, and mixed at low speed for 2 minutes to obtain a butter cake dough. 400 g of this butter cake dough was poured into a 18 × 6 × 8 cm pound mold and baked in an oven at 160 ° C. for 40 minutes to obtain a butter cake.

[Example 1-17, Comparative Example 1-9] Manufacture of shoe Using the above-described rich taste enhancer 1, the shoe of Example 1-17 was produced by the following composition and production method. A shoe of Comparative Example 1-9 was produced by the same composition and production method as in Example 1-17, except that kokumi enhancer 1 was not used. Table 1 shows the evaluation of the obtained shoes of Example 1-17 and Comparative Example 1-9.

<Combination>
Soft flour 100 parts by weight Kokumi enhancer 1 0.43 parts by weight Sugar 5 parts by weight Salt 5 parts by weight Margarine 85 parts by weight Whole egg (net) 240 parts by weight Water 140 parts by weight

<Production method>
Sugar, salt, water, and margarine were placed in a bowl and heated thoroughly until boiling. To this, a mixture obtained by sieving a mixture of flour and kokumi enhancer 1 was added and fully alphatized. The whole egg was added in 3-4 portions to obtain a dough. This shoe dough was put in a squeezed bag with a base having a diameter of 10 mm, and squeezed into a round shape having a diameter of 40 mm on the top plate. The entire top plate was sprayed, fired at 200 ° C. for 15 minutes in an oven, and further fired at 170 ° C. for 10 minutes to obtain a shoe.

[Example 1-18, Comparative Example 1-10] Production of Madeleine The Madeleine of Example 1-18 was produced using the above-described body richness enhancer 1 and the following composition and production method. Further, Madeleine of Comparative Example 1-10 was produced by the same composition and production method as in Example 1-18, except that kokumi enhancer 1 was not used. Table 1 shows the evaluation of the Madeleine of the obtained Example 1-18 and Comparative Example 1-10.

<Combination>
Soft flour 100 parts by weight Kokumi enhancer 1 0.5 parts by weight Sugar 90 parts by weight Margarine 100 parts by weight Whole egg (net) 110 parts by weight Baking powder 1.5 parts by weight

<Production method>
After mixing the sugar and whole egg with a vertical mixer for 3 minutes at medium speed, add a mixture of soft flour and kokumi enhancer 1 and add baking powder. Mix at low speed for 2 minutes. did. To this, melted margarine was added and mixed for 3 minutes at medium speed to obtain a madeleine dough. This madeleine dough was poured into the madeleine type for 9 minutes and baked in an oven at 180 ° C. for 20 minutes to obtain madeleine.

[Example 1-19] Manufacture of Danish using high-intensity sweetener and whey minerals Using the above-described rich taste enhancer 1, Danish was manufactured with the following composition. The production method was the same as in Example 1-6. The evaluation of the obtained Danish is shown in Table 1.
In the following formulation, the flour product comprises 80 parts by weight of strong flour, 20 parts by weight of weak flour, 0.05 parts by weight of kokumi enhancer 1, 0.015 parts by weight of acesulfame potassium, 0.01 parts by weight of sucralose, 0. It is formed by mixing 08 parts by mass.

<Combination>
Flour product (containing rich taste enhancer 1) 100.155 parts by weight Yeast 5 parts by weight Salt 1.3 parts by weight Sugar 15 parts by weight Margarine for kneading 8 parts by weight Water 48 parts by weight Margarine for roll-in 50 parts by weight

The evaluation of the various bakery foods obtained in Examples 1-5 to 1-19 and Comparative Examples 1-2 to 1-10 was conducted according to the following evaluation criteria for the taste of butter, the aroma of butter and the rich taste of butter. Each was performed in five stages.
(Evaluation criteria 1: Butter taste)
◎◎: Feeling the taste of good butter ◎: Feeling the taste of good butter ○: Feeling the taste of butter △: The taste of butter is weak ×: The taste of butter is not felt (Evaluation) Standard 2: Butter scent)
◎◎: Strong buttery scent ◎: Good buttery scent ○: Butter scent △: Butter fragrance is weak ×: Butter scent is not felt (Evaluation criteria 3: Butter scent Kokumi)
◎◎: Feel the rich buttery taste ◎: Feel the rich buttery taste ○: Feel the richness of butter △: Weak buttery taste ×: We do not feel the rich taste of butter

As can be seen from the evaluation, bakery foods using a body taste enhancer containing glycine, alanine, valine, phenylalanine, lysine, arginine, and glutamic acid (Examples 1-5 to 1-10, Examples 1-12 to 1) -18) was a bakery food that had good butter taste, butter aroma, and rich butter taste.
The bakery food (Example 1-11) using the rich taste enhancer containing leucine, isoleucine, phenylalanine, histidine, lysine, and glutamic acid is a bakery food that feels the taste of butter, the aroma of butter, and the rich taste of butter. there were.
Bakery food (Example 1-19) using glycine, alanine, valine, phenylalanine, lysine, arginine, glutamic acid-containing rich body enhancer, high-intensity sweetener, and whey minerals has a good butter taste It was a bakery food that strongly felt the aroma of butter and the rich taste of butter.
Comparative Example 1-2, Comparative Example 1-7, and Comparative Example 1-9 had a high ratio of margarine in the bakery food among the comparative examples, so that the taste of butter and the aroma of butter were felt. It was a bakery food that did not feel the rich taste of butter.
Comparative Examples 1-3 and 1-5 were bakery foods in which the taste of butter and the aroma of butter were not felt, and the rich taste of butter was not felt.
Comparative Example 1-4 was a bakery food product with weak butter taste and butter aroma, and weak butter flavor.
Comparative Examples 1-6, 1-8, and Comparative Example 1-10 were bakery foods having a weak buttery taste and aroma of butter, and the rich buttery taste was not felt.

[Examples 2-1 to 2-4]
62.4 parts by mass of a random transesterified oil of palm olein, 10.4 parts by mass of a random transesterified oil of palm super olein, 5.2 parts by mass of palm stearin, and 22 parts by mass of soybean oil were mixed to produce a mixed fat. An oil phase of 84% by mass composed of the mixed fat and oil and 16% by mass of an aqueous phase in which 0.1% by mass of the free amino acid shown in Table 2-1 was dissolved in 15.9% by mass of water were emulsified at 85 ° C. Sterilized. And it precooled to 50 degreeC.
Next, it passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, a plastic emulsified oil / fat composition according to the present invention that can be formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness and used as a fat for roll-in (Examples 2-1 to 2- 4) was obtained. The emulsification type in Examples 2-1 to 2-4 was a W / O type emulsification.

[Comparative Examples 2-1 to 2-9]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of the aqueous phase in which 0.1% by mass of the free amino acid shown in Table 2-2 was dissolved in 15.9% by mass of water was used. In the same manner as in Example 2-1, a plastic emulsified oil / fat composition (Comparative Examples 2-1 to 2-9) that can be used as a fat / oil for roll-in was obtained. The emulsification type of Comparative Examples 2-1 to 2-9 was W / O type emulsification.

<Bakery test-1>
Using the plastic emulsified oils and fat compositions obtained in Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-9, Danish pastries were produced by the following blending and manufacturing methods, respectively. The butter flavor and the rich taste of butter were evaluated by the following evaluation criteria 1. The results are shown in Table 2-3.

[Combination of Danish pastry]
Powerful powder 80 parts by weight Soft flour 20 parts by weight Yeast 4 parts by weight East food 0.2 parts by weight Sucrose 15 parts by weight Whole egg 10 parts by weight Shortening 5 parts by weight Water 45 parts by weight Plastic emulsified oil / fat composition 45 parts by weight

[Danish pastry recipe]
Ingredients other than shortening and plastic emulsified oil / fat composition are placed in a mixer ball, mixed using a hook with a vertical mixer at low speed 3 minutes and medium speed 3 minutes, shortened, and then at low speed 3 minutes, medium speed Mixing was performed in 3 minutes to prepare a dough. The dough was retarded for 24 hours in a freezer at -5 ° C with a floor time of 20 minutes. A plastic emulsified oil / fat composition was placed on this dough, rolled in (three times three times) and molded (10 cm long, 10 cm wide, 3 mm thick) by a conventional method. And proof (32 degreeC, 50 minutes) was taken and baked at 200 degreeC for 15 minutes, and Danish pastry was obtained.

[Evaluation criteria 1 for Danish pastries]
(Butter flavor)
○: Butter flavor is felt ×: Butter flavor is not felt (butter flavor)
+: I feel the rich taste-: I do not feel the rich taste

As can be seen from Table 2-3, the plastic emulsified oil / fat composition of Examples 2-1 to 2-4 containing a hydrophobic amino acid containing two kinds of valine and phenylalanine, a basic amino acid containing lysine, and an acidic amino acid The Danish pastry using scent was one that felt the buttery flavor and the richness of the butter.
On the other hand, a Danish using the plastic emulsified oil composition of Comparative Examples 2-1 to 2-3 containing only one of a hydrophobic amino acid containing valine and phenylalanine, a basic amino acid containing lysine, and an acidic amino acid. The pastries did not have a butter flavor and a rich buttery taste.
Further, a Danish using the plastic emulsified oil composition of Comparative Examples 2-4 to 2-6 containing only two types of hydrophobic amino acids including valine and phenylalanine, basic amino acids including lysine, and acidic amino acids. The pastries also had a butter flavor and a rich buttery taste.
Further, the plastic emulsified oil / fat composition of Comparative Examples 2-7 to 2-9, which contains three types of hydrophobic amino acids, basic amino acids and acidic amino acids but does not contain valine and / or phenylalanine and / or lysine, is used. The Danish pastries that were present also had a butter flavor and a rich buttery taste.

[Example 2-5]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of the aqueous phase in which 0.05% by mass of the free amino acid shown in Table 2-4 was dissolved in 15.95% by mass of water was used. In the same manner as in Example 2-1, a plastic emulsified oil / fat composition (Example 2-5) that can be used as a fat / oil for roll-in was obtained. The emulsification type of Example 2-5 was W / O type emulsification.

[Example 2-6]
Example 2 was used except that 16% by mass of the aqueous phase in which 1% by mass of the free amino acid shown in Table 2-4 was dissolved in 15% by mass of water was used instead of 16% by mass of the aqueous phase used in Example 2-1. In the same manner as in Example 1, a plastic emulsified oil composition (Example 2-6) that can be used as a roll-in oil was obtained. The emulsification type of Example 2-6 was W / O type emulsification.

<Bakery test-2>
Using the plastic emulsified oil / fat compositions obtained in Examples 2-1, 2-5 and 2-6, Danish pastries were produced by the same formulation and production method as in the bakery test-1. The butter flavor of the obtained Danish pastry and the rich taste of butter were compared and evaluated according to the following evaluation criteria 2. The results are shown in Table 2-5.

[Danish pastry evaluation criteria 2]
(Butter flavor)
○: Butter flavor is felt ×: Butter flavor is not felt (butter flavor)
+: I feel the rich taste-: I do not feel the rich taste

From Table 2-5, regardless of the amount of free amino acid added to the plastic emulsified oil / fat composition of the present invention, the resulting bakery food felt a buttery flavor and a rich buttery taste.

[Example 2-7]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 15.34% by mass of water, 0.1% by mass of free amino acids shown in Table 2-6, 0.5% by mass of skim milk powder, and solids Except for using 16% by mass of an aqueous phase in which 0.06% by mass (in terms of solid content) of whey minerals having a calcium content of 0.4% by mass was used, the same procedure as in Example 2-1 was used. Thus, a plastic emulsified oil / fat composition (Example 2-7) that can be used as a roll-in oil / fat was obtained. The emulsification type of Example 2-7 was W / O type emulsification.

[Example 2-8]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 0.1% by mass of the free amino acid and 0.5% by mass of skim milk powder shown in Table 2-6 were dissolved in 15.4% by mass of water. A plastic emulsified oil / fat composition (Example 2-8) that can be used as an oil for roll-in was obtained in the same manner as in Example 2-1, except that 16% by mass of the aqueous phase was used. The emulsification type of Example 2-8 was W / O type emulsification.

[Example 2-9]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 15.84% by mass of water, 0.1% by mass of the free amino acid shown in Table 2-6, and the content of calcium in the solid content Used as oil for roll-in in the same manner as in Example 2-1, except that 16% by mass of the aqueous phase in which 0.06% by mass of whey mineral (0.4% by mass) was dissolved was used. A plastic emulsified oil / fat composition (Example 2-9) was obtained. The emulsification type of Example 2-9 was W / O type emulsification.

[Comparative Example 2-10]
Example 2-1 was used except that 16% by mass of the aqueous phase obtained by dissolving 0.5% by mass of skim milk powder in 15.5% by mass of water was used instead of 16% by mass of the aqueous phase used in Example 2-1. In the same manner as above, a plastic emulsified oil composition (Comparative Example 2-10) that can be used as a roll-in oil was obtained. The emulsification type of Comparative Example 2-10 was W / O type emulsification.

[Comparative Example 2-11]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of the aqueous phase obtained by dissolving 0.06% by mass (converted to solid content) of whey mineral in 15.94% by mass of water was used. In the same manner as in Example 2-1, a plastic emulsified oil / fat composition (Comparative Example 2-11) that can be used as a fat / oil for roll-in was obtained. The emulsification type of Comparative Example 2-11 was a W / O type emulsification.

<Bakery test-3>
Using the plastic emulsified oils and fat compositions obtained in Example 2-1, Examples 2-7 to 2-9 and Comparative Examples 2-10 to 2-11, the same formulation and production method as in the bakery test-1 were used. Each Danish pastry was manufactured. The butter flavor of the obtained Danish pastry and the rich taste of butter were compared and evaluated according to the following evaluation criteria 3. The results are shown in Table 2-7.

[Evaluation criteria 3 for Danish pastries]
(Butter flavor)
○○○: Feels very strongly buttery ○○: Feels strongly buttery ○: Feels buttery flavor ×: Does not feel buttery (buttery flavor)
++++: Very strong and rich taste ++: Strongly strong taste ++: Feels rich taste-: Does not feel rich taste

As can be seen from Table 2-7, the Danish pastry using the plastic emulsified oil / fat compositions of Examples 2-8 and 2-9 in which a specific free amino acid according to the present invention and whey minerals or nonfat dry milk were used in combination. Compared with the Danish pastry using the plastic emulsified oil / fat composition of Example 2-1, which does not contain whey minerals and skim milk powder, the butter flavor and the rich taste of butter were stronger.
Furthermore, the Danish pastry using the plastic emulsified oil / fat composition of Example 2-7 using a combination of amino acids, whey minerals and nonfat dry milk felt a very strong buttery flavor and rich buttery taste.
On the other hand, the Danish pastry using the plastic emulsified oil composition of Comparative Examples 2-10 and 2-11 in which only the whey mineral or nonfat dry milk was added without adding free amino acid felt the butter flavor and the rich taste of butter. There wasn't.

[Example 2-10]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 0.1% by mass of the free amino acid and 0.05% by mass of acesulfame potassium shown in Table 2-8 were dissolved in 15.85% by mass of water. A plastic emulsified oil / fat composition (Example 2-10) that can be used as a roll-in oil / fat was obtained in the same manner as in Example 2-1, except that 16% by mass of the aqueous phase was used. The emulsification type of Example 2-10 was W / O type emulsification.

[Example 2-11]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 15.79% by mass of water, 0.1% by mass of the free amino acid shown in Table 2-8, 0.05% by mass of acesulfame potassium, and solids Except for using 16% by mass of an aqueous phase in which 0.06% by mass (in terms of solid content) of whey minerals having a calcium content of 0.4% by mass was used, the same procedure as in Example 2-1 was used. Thus, a plastic emulsified oil composition (Example 2-11) that can be used as a roll-in oil was obtained. The emulsification type of Example 2-11 was W / O type emulsification.

[Example 2-12]
Instead of 16% by mass of the aqueous phase used in Example 2-1, an aqueous phase 16 in which 0.1% by mass of the free amino acid and 10% by mass of sugar shown in Table 2-8 were dissolved in 5.9% by mass of water. A plastic emulsified oil / fat composition (Example 2-12) that can be used as a roll-in oil / fat was obtained in the same manner as in Example 2-1, except that% by mass was used. The emulsification type of Example 2-12 was W / O type emulsification.

[Comparative Example 2-12]
Example 2-1 and Example 2-1 were used except that 16% by mass of aqueous phase obtained by dissolving 0.05% by mass of acesulfame potassium in 15.95% by mass of water was used instead of 16% by mass of water phase used in Example 2-1. Similarly, a plastic emulsified oil / fat composition (Comparative Example 2-12) that can be used as a roll-in oil / fat was obtained. The emulsification type of Comparative Example 2-12 was a W / O type emulsification.

[Comparative Example 2-13]
Instead of 16% by mass of the aqueous phase used in Example 2-1, 16% by mass of the aqueous phase obtained by dissolving 10% by mass of sugar in 6.0% by mass of water was used in the same manner as in Example 2-1. A plastic emulsified oil composition (Comparative Example 2-13) that can be used as a roll-in oil was obtained. The emulsification type of Comparative Example 2-13 was a W / O type emulsification.

<Bakery test-4>
By using the plastic emulsified oil / fat compositions obtained in Examples 2-1, 2-10 and 2-11 and Comparative Examples 2-12 and 2-13, the Danish pastry was prepared by the same formulation and production method as in the bakery test-1. Were manufactured respectively. The butter flavor and sweetness of the obtained Danish pastry were comparatively evaluated according to the following evaluation criteria 4. The results are shown in Table 2-9.

[Evaluation criteria 4 for Danish pastries]
(Butter flavor)
○○○: Very strong butter flavor ○○: Strong butter flavor ○: Butter flavor ×: No butter flavor (sweetness)
○: I feel a strong sweetness ×: I do not feel sweetness

As can be seen from Table 2-9, the Danish pastry using the plastic emulsified fat composition of Example 2-10 in which acesulfame potassium is used in combination with a specific free amino acid according to the present invention does not contain acesulfame potassium. Compared with the Danish pastry using the plastic emulsified oil / fat composition of No. 1, it felt a strong buttery taste and a strong sweetness. In addition, the Danish pastry using the plastic emulsified oil composition of Example 2-11 in which acesulfame potassium and whey minerals are used in combination with a specific free amino acid according to the present invention has a very strong buttery flavor and a strong sweetness. It was.
On the other hand, the Danish pastry using the plastic emulsified oil composition of Comparative Examples 2-12 and 2-13 in which only free acesulfame potassium or sugar was added without adding a free amino acid felt sweet but not buttery. It was.

[Examples 3-1 to 3-4]
While heating 49% by weight of water to 60 ° C. and stirring, 5% by weight of skim milk powder, 0.1% by weight of sodium metaphosphate and 0.1% by weight of free amino acids shown in Table 3-1 were dissolved. An aqueous phase was prepared.
On the other hand, 36% by mass of soybean hardened oil (melting point 31 ° C.), 4.5% by mass of palm kernel oil and 4.5% by mass of corn oil, 0.3% by mass of sucrose fatty acid ester, 0.2% by mass of glycerin fatty acid ester Then, 0.2 mass% of lecithin and 0.1 mass% of sorbitan fatty acid ester are dissolved to prepare an oil phase, and 45.8 mass% of the oil phase is added to 54.2 mass% of the aqueous phase, and mixed and emulsified. A pre-emulsion was prepared. The preliminary emulsion was homogenized at a pressure of 5 MPa, then sterilized at 142 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer), homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. . Thereafter, aging was performed in a refrigerator for 24 hours to obtain an oil-in-water emulsion composition (Examples 3-1 to 3-4) having a rich taste according to the present invention.

[Comparative Examples 3-1 to 3-9]
In the same manner as in Example 3-1, except that 0.1% by mass of the free amino acid shown in Table 3-2 was used instead of 0.1% by mass of the free amino acid used in Example 3-1, Oil-type emulsion compositions (Comparative Examples 3-1 to 3-9) were obtained.

<Flavor test-1>
40 g of granulated sugar was mixed with 460 g of the oil-in-water emulsion compositions obtained in Examples 3-1 to 3-4 and Comparative Examples 3-1 to 3-9, and the mixture was rotated at 700 rpm per minute using a vertical mixer. Whip at speed to the optimal foaming condition. The milk flavor and richness of the obtained whipped cream were evaluated according to the following criteria.
(Milk flavor)
○: Good △: Slightly felt (kokumi)
+: I feel a strong taste-: I do not feel the taste

As can be seen from Table 3-3, the whipped cream obtained by whipping the oil-in-water emulsion compositions of Examples 3-1 to 3-4 using specific hydrophobic amino acids, basic amino acids and acidic amino acids is a good milk. It had a flavor and felt strongly rich.
On the other hand, the whipped cream obtained by whipping the oil-in-water emulsion compositions of Comparative Examples 3-1 to 3-6 containing only one or two of the hydrophobic amino acid, basic amino acid and acidic amino acid according to the present invention has a milk flavor. I felt a little, but did not feel the richness.
Further, oil-in-water emulsification of Comparative Examples 3-7 to 3-9, which contains all of hydrophobic amino acids, basic amino acids and acidic amino acids, but does not contain valine or phenylalanine and / or lysine according to the present invention. The whipped cream obtained by whipping the composition also felt a slight milk flavor but did not feel the rich taste.

[Example 3-5]
Except that the amount of water was changed from 49% by mass to 49.05% by mass and the amount of free amino acid was changed from 0.1% by mass to 0.05% by mass in the preparation of the aqueous phase, Example 3- In the same manner as in No. 1, an oil-in-water emulsion composition having a rich taste of the present invention was obtained.
The composition of the free amino acid used is as shown in Table 3-4. The composition is the same as that of the free amino acid used in Example 3-1.

[Example 3-6]
Except that the amount of water was changed from 49% by mass to 48.6% by mass and the amount of free amino acid was changed from 0.1% by mass to 0.5% by mass in the preparation of the aqueous phase, Example 3- In the same manner as in No. 1, an oil-in-water emulsion composition having a rich taste of the present invention was obtained.
The composition of the free amino acid used is as shown in Table 3-4. The composition is the same as that of the free amino acid used in Example 3-1.

<Flavor test-2>
40 g of granulated sugar was mixed with 460 g of the oil-in-water emulsion composition obtained in each of Examples 3-1, 3-5, and 3-6, and the optimum starting was performed at a speed of 700 revolutions per minute using a vertical mixer. Whipped to foam. The milk flavor and richness of the obtained whipped cream were evaluated according to the following criteria.
(Milk flavor)
○: Good △: Slightly felt (kokumi)
+: I feel a strong taste-: I do not feel the taste

From Table 3-5, regardless of the amount of free amino acid added in the oil-in-water emulsion composition of the present invention, the resulting whipped cream has a good milk flavor and has a strong and rich taste. You can feel it.

[Examples 3-7 to 3-9]
According to the formulation shown in Table 3-6, oil-in-water emulsion compositions were produced in the same manner as in Example 3-1, as follows (Examples 3-7 to 3-9).
That is, first, water was heated to 60 ° C., and water phase raw materials other than water were dissolved while stirring to prepare an aqueous phase. On the other hand, oil phase raw materials other than fats and oils were dissolved and dispersed in fats and oils to prepare an oil phase, and the oil phase was added to the aqueous phase and mixed and emulsified to prepare a preliminary emulsion. The pre-emulsion was homogenized at a pressure of 5 MPa, then sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 142 ° C for 4 seconds, homogenized again with a pressure of 30 MPa, and then cooled to 5 ° C. . Thereafter, aging was performed in a refrigerator for 24 hours to obtain an oil-in-water emulsion composition having a rich taste according to the present invention.
The composition of the free amino acids listed in Table 3-6 is shown in Table 3-7. In Table 3-6, the formulation of Example 3-1 is also shown for comparison. The composition of the free amino acid used in Example 3-1 (see Table 3-1 above) and the composition of the free amino acid used in Examples 3-7 to 3-9 shown in Table 3-7 are the same.

<Flavor test-3>
40 g of granulated sugar was mixed with 460 g of the oil-in-water emulsion composition obtained in Examples 3-1 and 3-7 to 3-9, and optimum foaming was performed at a speed of 700 rpm per minute using a vertical mixer. Whipped to the state. The milk flavor, richness and texture of the obtained whipped cream were evaluated according to the following criteria.
(Milk flavor)
○○○: Extremely good ○○: Very good ○: Good △: Slightly felt ×: Poor (kokumi)
++: Very strong and rich taste ++: Strongly strong taste-: No rich taste (texture)
○: The mouthfeel is fresh △: The mouthfeel is slightly moist

As can be seen from Table 3-8, the whipped cream obtained by whipping the oil-in-water emulsified composition of Example 3-7 using the spray-dried water phase component produced when producing butter oil from the cream is Compared with the whipped cream obtained by whipping the oil-in-water emulsified composition of Example 3-1 using an emulsifier without using a dried product, the milk flavor was further improved and the mouthfeel was also improved.
The whipped cream obtained by whipping the oil-in-water emulsion composition of Example 3-8 using an emulsifier and whey mineral was the oil-in-water oil of Example 3-1 using an emulsifier but not using whey mineral. The evaluation of milk flavor and richness was better than the whipped cream obtained by whipping the type emulsion composition.
A whipped cream obtained by whipping the oil-in-water emulsified composition of Example 3-9 using a spray-dried water phase component and whey minerals produced in producing butter oil from cream uses an emulsifier and whey minerals As compared with the whipped cream obtained by whipping the oil-in-water emulsion composition of Example 3-8, the mouthfeel was improved to be fresher and the milk flavor was extremely good.

[Comparative Example 3-10]
In the preparation of the aqueous phase, an oil-in-water emulsion composition was prepared in the same manner as in Example 3-1, except that the amount of water was changed from 49% by mass to 49.1% by mass and no free amino acid was used. Obtained.

<Flavor test-4>
Using the oil-in-water emulsion compositions obtained in Example 3-6 and Comparative Example 3-10, puddings were produced by the following blending and production methods, respectively, and milk flavor and body taste were evaluated according to the following evaluation criteria. The results are shown in Table 3-9.
(Purine formulation and manufacturing method)
After mixing 25% by mass of water, 15% by mass of an oil-in-water emulsion composition and 20% by mass of milk, the temperature was raised to 40 ° C. and 10% by mass of granulated sugar was dissolved while stirring. Here, 20% by mass of the whole egg and 10% by mass of the egg yolk, which had been well-mixed, were added and stirred, and then lined to obtain a pudding dough.
This pudding dough was poured into a heat-resistant cup and steamed in a 200 ° C. oven for 15 minutes. Then, it cooled in the refrigerator for 12 hours and obtained pudding.
(Milk flavor)
○: Good △: Slightly felt (kokumi)
+: I feel a strong taste-: I do not feel the taste

As can be seen from Table 3-9, the pudding prepared using the oil-in-water emulsion composition of the present invention (Example 3-6) containing a free amino acid has a good milk flavor and is strongly rich. I felt the taste.
On the other hand, the pudding produced using the oil-in-water emulsion composition containing no free amino acid (Comparative Example 3-10) felt a slight milk flavor but did not feel a rich taste.

The manufacturing method of the transesterified oil A used in Example 4 and Comparative Example 4 is shown below.
(Manufacture of transesterified fats and oils)
A non-selective transesterification reaction was performed on palm superolein having an iodine value of 65 using sodium methylate as a catalyst, followed by decolorization (3% white clay, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization ( 250 ° C., 60 minutes, 5% steam blown under reduced pressure of 4.0 × 10 ² Pa or less) to obtain a transesterified oil A of palm fraction soft part oil.

[Examples 4-1 to 4-4]
Xanthan gum 0.2% by mass was added to 8% by mass of the transesterified fat / oil A to obtain an oil phase. 44.4% by weight of water, 0.1% by weight of free amino acid having the composition shown in Table 4-1, 8% by weight of starch (water 13% by weight), 0.1% by weight of potassium sorbate, sugar mixed fructose glucose liquid sugar (Sugar 75% by weight, moisture 25% by weight) 35% by weight, wheat flour 3% by weight, skim milk powder (sugar 53% by weight, moisture 3.8% by weight) 1.1% by weight, flavor 0.1% by weight Let it be an aqueous phase. This oil phase and aqueous phase are mixed, emulsified, homogenized, heat sterilized, filled in a 0.2 mm-thick polyethylene packaging material, cooled to 22 ° C., and Examples 4-1 to 4 of the present invention A paste-like flour paste having a body taste of -4 was obtained.
Using the obtained pasty flour paste (Examples 4-1 to 4-4), paste-like flour paste kneaded bread (Examples 4-1 to 4-4) was produced by the following composition and production method. .
The obtained pasty flour paste kneaded bread (Examples 4-1 to 4-4) was evaluated for butter flavor and richness of butter according to the following evaluation criteria. The evaluation results are shown in Table 4-4.

(Combination)
Medium seed: 70 parts by weight of strong powder, 2 parts by weight of yeast, 0.1 part by weight of yeast food, 40 parts by weight of water Main rice: 30 parts by weight of strong powder, 20 parts by weight of white sugar, 1.3 parts by weight of salt, whole egg (net ) 6 parts by mass, 5 parts by mass of margarine for kneading, 13 parts by mass of water, 20 parts by mass of pasty flour paste (production method)
Medium materials were put in a mixer bowl and mixed using a vertical mixer for 3 minutes at low speed and 1 minute at high speed. After the temperature on the koji was set to 25 ° C., fermentation was carried out in a fermentation room at 28 ° C. for 4 hours.
Put the fermented medium seed dough, the kneading margarine and the main ingredients of the mixture other than the pasty flour paste into a mixer bowl, and use a vertical mixer, 3 minutes at low speed, 2 minutes at medium speed, 1 minute at high speed After kneading, kneading margarine and pasty flour paste were added, and the mixture was kneaded at low speed for 3 minutes, at medium speed for 4 minutes, and at high speed for 3 minutes, and the soaking temperature was 25 ° C.
The obtained dough was allowed to have a floor time of 20 minutes and then divided into 250 g portions. After taking a bench time of 15 minutes, mold it, put 6 dough into a 3 bowl mold, ferment for 70 minutes in a proofer at a temperature of 38 ° C and a relative humidity of 80-85%, then bake at 190 ° C for 15 minutes. A paste bread flour paste kneaded bread was obtained.

(Evaluation)
[Butter flavor] 〇: Feel, △: Feel slightly
[Butter's rich taste] +: I feel-: I don't feel the rich taste

[Comparative Examples 4-1 to 4-9]
Example 4 was used except that 0.1% by mass of the free amino acid having the composition shown in Table 4-2 and Table 4-3 was used instead of 0.1% by mass of the free amino acid used in Example 4-1. In the same manner as in Example 1, paste-like flour pastes of Comparative Examples 4-1 to 4-9 were obtained.
Using the obtained pasty flour paste (Comparative Examples 4-1 to 4-9), the pasty flour paste kneaded bread (Comparative Examples 4-1 to 4- 9) was produced.
The obtained pasty flour paste kneaded bread (Comparative Examples 4-1 to 4-9) was evaluated for the butter flavor and the richness of the butter according to the same evaluation criteria as in Example 4-1. The evaluation results are shown in Table 4-4.

From the results shown in Table 4-4, Examples 4-1 to 4-4 containing glycine, alanine, valine and phenylalanine as hydrophobic amino acids, lysine and arginine as basic amino acids, and glutamic acid as acidic amino acids as free amino acids. The kneaded bread using the pasty flour paste felt a buttery flavor and a rich buttery taste.

On the other hand, the pasty flour paste of Comparative Example 4-1 containing no basic amino acid and acidic amino acid, the pasty flour paste of Comparative Example 4-2 containing no hydrophobic amino acid and acidic amino acid, the hydrophobic amino acid and the basic amino acid The paste-like flour paste of Comparative Example 4-3 not containing, the paste-like flour paste of Comparative Example 4-4 containing no acidic amino acid, the paste-like flour paste of Comparative Example 4-5 containing no basic amino acid, the hydrophobic amino acid Comparative Example 4-6 not containing the paste flour paste, Comparative Example 4-7 paste flour paste not containing the hydrophobic amino acids valine and phenylalanine, Comparative Example 4-8 not containing the basic amino acid lysine Pasty flour paste, hydrophobic amino acids valine and Niruaranin, kneading bread with pasty flour paste of Comparative Example 4-9 not containing a lysine is a basic amino acid felt slightly buttery flavor but was achieved, does not feel body taste of butter.

[Examples 4-5 to 4-8]
An oil phase was prepared by adding 0.01% by mass of xanthan gum and 0.3% by mass of pectin to 25% by mass of transesterified fat / oil A and 0.05% by mass of palm extremely hardened oil (less than iodinated 1). 28.85% by mass of water, 0.1% by mass of free amino acid in Table 4-5, 4% by mass of starch, 3% by mass of flour, 2% by mass of gelatin, sugar mixed fructose glucose liquid sugar (sugar content 75% by mass, moisture 25% by mass) %) 35% by mass, skim milk powder (sugar content 53% by mass, moisture 3.8% by mass) 1% by mass and flavoring 0.69% by mass were mixed to obtain an aqueous phase. This oil phase and aqueous phase are heated and dissolved, mixed, emulsified, homogenized, heat sterilized, filled in pillows made of 0.2 mm thick polyethylene, cooled to 22 ° C., 400 mm long, 200 mm wide, A sheet-like flour paste having a body taste of Examples 4-5 to 4-8 of the present invention having a thickness of 8 mm was obtained.

Using the obtained sheet-like flower paste (Examples 4-5 to 4-8), sheet-like flower paste folded sweet rolls (Examples 4-5 to 4-8) were produced by the following composition and production method. .
The resulting sheet-like flour paste folded sweet roll (Examples 4-5 to 4-8) was evaluated for butter flavor and richness of butter according to the following evaluation criteria. The results of evaluation are shown in Table 4-8.

(Combination)
80 parts by weight of strong powder, 20 parts by weight of flour, 3 parts by weight of skim milk powder, 1.5 parts by weight of salt, 8 parts by weight of whole egg (net), 3 parts by weight of yeast, 0.1 part by weight of yeast food, 10 parts by weight of shortening, 51 parts by mass of cold water.

(Manufacturing method)
Ingredients other than cold water of the above composition are put into a mixer bowl and mixed with a vertical mixer for 3 minutes until each material becomes uniform at low speed, then cold water is added with stirring, and mixed for 2 minutes at low speed. The raised temperature was 20 ° C. Next, after taking a floor time of 20 minutes, the dough was cooled for 60 minutes in a -20 ° C freezer.
The obtained dough was rolled to a thickness of 6 mm, and 50 parts by mass of a sheet-like flour paste was placed on 100 parts by mass of the dough, then wrapped, and rolled in three times with a reverse sheeter, and then rolled in twice. A composite fabric which is a laminated fabric was obtained. The composite dough was cooled at 2 ° C. for 4 hours, then rolled to a thickness of 15 mm, cut into strips having a width of 15 mm and a length of 200 mm, arranged on a top plate, and a rack time of 30 minutes at room temperature. Then, it fired for 14 minutes with the fixed kiln set to 200 degreeC of the upper flames, and 180 degreeC of the lower flames, and obtained the flower roll folding sweet roll.

[Comparative Examples 4-10 to 4-18]
In Table 4-6, 0.05% by mass of palm extremely hardened oil in Example 4-5 was not added, and instead of 0.1% by mass of the free amino acid used in Example 4-5, the aqueous phase was adjusted. Comparative Example 4-10 to Example 4-5 were carried out in the same manner as Example 4-5, except that 0.1% of the free amino acid shown in Table 4-7 was used and 28.85% by mass of water was changed to 28.9% by mass. 4-18 sheet-like flower paste was obtained.

Using the obtained flour paste (Comparative Examples 4-10 to 4-18), a flour paste folded danish (Comparative Examples 4-10 to 4-18) was produced by the same composition and production method as Example 4-5. .
The resulting flour paste folded danish (Comparative Examples 4-10 to 4-18) was evaluated for butter flavor and richness of butter according to the same evaluation criteria as in Example 4-5. The results of evaluation are shown in Table 4-8.

From the results shown in Table 4-8, Examples 4-5 to 4-8 containing hydrophobic amino acids glycine, alanine, valine and phenylalanine as basic amino acids, lysine and arginine as basic amino acids, and glutamic acid as acidic amino acids. The fold-up Danish using the sheet-like flower paste had a buttery taste and a rich buttery taste.

On the other hand, the sheet-like flour paste of Comparative Example 4-10 containing no basic amino acid and acidic amino acid, the sheet-like flour paste of Comparative Example 4-11 containing no hydrophobic amino acid and acidic amino acid, hydrophobic amino acid and basic amino acid The sheet-like flour paste of Comparative Example 4-12 not containing, the sheet-like flour paste of Comparative Example 4-13 containing no acidic amino acid, the sheet-like flour paste of Comparative Example 4-14 containing no basic amino acid, and the hydrophobic amino acid The sheet-like flour paste of Comparative Example 4-15 not containing, the sheet-like flour paste of Comparative Example 4-16 not containing the hydrophobic amino acids valine and phenylalanine, and the Comparative Example 4-17 containing no basic lysine Sheet-like flour paste, hydrophobic amino acids valine and flour Niruaranin, folding danishes with sheet flour paste of Comparative Example 4-18 not containing lysine is a basic amino acid felt slightly buttery flavor but was achieved, does not feel body taste of butter.

[Example 4-9]
In the preparation of the aqueous phase of Example 4-5, the amount of water was changed from 28.9% by mass to 28.95% by mass, and free amino acids (the composition was the same as that used in Example 4-5). A sheet-like flour paste (Example 4-9) having a rich taste of the present invention was obtained in the same manner as in Example 4-5, except that the blending amount was changed from 0.1% by mass to 0.05% by mass. .
Using the obtained flour paste of Example 4-9, a flour paste folded danish (Example 4-9) was produced by the same composition and production method as in Example 4-5.
The resulting flour paste folded danish (Example 4-9) was evaluated for butter flavor and richness of butter according to the same evaluation criteria as in Example 4-5. The results of evaluation are shown in Table 4-9.

[Example 4-10]
In the preparation of the aqueous phase of Example 4-5, the amount of water was changed from 28.9% by mass to 28.5% by mass, and free amino acids (the composition was the same as that used in Example 4-5). A sheet-like flour paste (Example 4-10) having a rich taste of the present invention was obtained in the same manner as Example 4-5 except that the blending amount was changed from 0.1% by mass to 0.5% by mass. .
Using the obtained flour paste of Example 4-10, a flour paste folded danish (Example 4-10) was produced by the same composition and production method as in Example 4-5.
The resulting flour paste folded danish (Example 4-10) was evaluated for butter flavor and richness of butter according to the same evaluation criteria as in Example 4-5. The results of evaluation are shown in Table 4-9.

From the results of Table 4-9, Examples 4-9 and 4-10 containing glycine, alanine, valine, and phenylalanine as hydrophobic amino acids, lysine and arginine as basic amino acids, and glutamic acid as acidic amino acids as free amino acids. The fold-up Danish using the sheet-like flower paste had a buttery taste and a rich buttery taste.

[Example 4-11]
In the adjustment of the aqueous phase of Example 4-5, the amount of water was changed from 28.9% by mass to 28.8% by mass, and the whey mineral 0 in which the calcium content in the solid content was 0.14% by mass was 0. A sheet-like flour paste (Example 4-11) having a rich taste of the present invention was obtained in the same manner as Example 4-5 except that 1% by mass (in terms of solid content) was used. The free amino acid composition of Example 4-11 is the same as that of Example 4-5, and the blending amount is also the same as that of Example 4-5.
Using the obtained flour paste of Example 4-11, a flour paste folded danish (Example 4-11) was produced by the same composition and production method as in Example 4-5.
The resulting flour paste folded danish (Example 4-11) was evaluated for butter flavor and richness of butter according to the following evaluation criteria. The results of evaluation are shown in Table 4-10.

(Evaluation)
[Butter flavor] ○○: Feel strongly ○: Feel △: Feel slightly
[Butter's rich taste] ++: Feels strongly ++: Feels-: Doesn't feel rich

[Comparative Example 4-19]
Example 4 Example 4-5 except that 0.1% by mass of the free amino acid was changed to 0.1% by mass of whey mineral having a calcium content of 0.14% by mass in the adjustment of the aqueous phase. A sheet-like flour paste (Comparative Example 4-19) was obtained in the same manner as -5.
Using the obtained flour paste of Comparative Example 4-19, a flour paste folded Danish (Comparative Example 4-19) was produced by the same composition and production method as in Example 4-5.
The resulting flour paste folded danish (Comparative Example 4-19) was evaluated for butter flavor and richness of butter according to the same evaluation criteria as in Example 4-11. The results of evaluation are shown in Table 4-10.

From the results of Table 4-10, Examples 4-11 containing hydrophobic amino acids glycine, alanine, valine and phenylalanine, basic amino acids lysine and arginine, acidic amino acids glutamic acid and whey minerals as free amino acids. The fold-up Danish using the sheet-like flower paste felt a strong buttery flavor and a strong buttery taste.
The folded Danish using the sheet-like flour paste of Comparative Example 4-19 containing no whey mineral but containing no free amino acid felt a slight buttery taste but not a rich buttery taste. .

The rich taste enhancer of the present invention can impart a good scent, taste and richness of dairy products, buttery scent, buttery taste and buttery taste to foods such as bakery foods.

Claims

A rich taste enhancer containing a hydrophobic amino acid containing valine or phenylalanine, a basic amino acid containing lysine, and an acidic amino acid as free amino acids.
In the total free amino acid, the content of the hydrophobic amino acid is 30 to 60% by mass, the content of the basic amino acid is 35 to 65% by mass, and the content of the acidic amino acid is 1 to 20% by mass. The rich taste enhancer according to claim 1.
The richness enhancer according to claim 1 or 2, which contains whey minerals.
4. The rich taste enhancer according to any one of claims 1 to 3, which contains a high-intensity sweetener.
A food containing the rich taste enhancer according to any one of claims 1 to 4.
The food according to claim 5, which is a bakery dough.
The range obtained by adding the rich taste enhancer according to any one of claims 1 to 4 so that the total content of free amino acids is 0.001 to 2 parts by mass with respect to 100 parts by mass of flour. The food according to item 6.
The food according to claim 5, which is a flour product.
The range obtained by adding the rich taste enhancer according to any one of claims 1 to 4 so that the total content of free amino acids is 0.001 to 2 parts by mass with respect to 100 parts by mass of flour. The food according to item 8.
As a free amino acid, 0.015 to 2% by mass of a hydrophobic amino acid containing valine or phenylalanine, 0.009 to 2% by mass of a basic amino acid containing lysine, and 0.017 to 0.5% by mass of an acidic amino acid As described above, the food according to claim 5, which is a bakery food to which the rich taste enhancer according to any one of claims 1 to 4 is added.
The food according to claim 5, which is a plastic emulsified oil / fat composition.
6. The food according to claim 5, which is a water-in-oil emulsion composition.
The food according to claim 5, which is an oil-in-water emulsion composition.
The food according to claim 5, which is a flour paste.
A method for producing a food according to any one of claims 11 to 13, wherein an aqueous phase obtained by adding the kokumi enhancer according to any of claims 1 to 4 to water and an oil The manufacturing method of the foodstuff which emulsifies a phase.
A method for producing a food according to claim 14, wherein the raw material for flour paste containing the rich taste enhancer, fats and oils and starch according to any one of claims 1 to 4 is homogenized. And then heating and cooling the food production method.
A method for enhancing the body taste of food, wherein the body contains the body taste enhancing agent according to any one of claims 1 to 4.