WO2016084749A1 - 乳風味増強油脂、及び飲食品の乳風味を増強する方法 - Google Patents
乳風味増強油脂、及び飲食品の乳風味を増強する方法 Download PDFInfo
- Publication number
- WO2016084749A1 WO2016084749A1 PCT/JP2015/082759 JP2015082759W WO2016084749A1 WO 2016084749 A1 WO2016084749 A1 WO 2016084749A1 JP 2015082759 W JP2015082759 W JP 2015082759W WO 2016084749 A1 WO2016084749 A1 WO 2016084749A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- milk
- flavor
- fat
- oil
- enhancing
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Definitions
- the present invention relates to a milk flavor enhancing oil and fat and a method for enhancing the milk flavor of food and drink.
- Non-Patent Document 1 discloses a method for producing a butter flavor by two-stage enzymatic decomposition for the purpose of producing a preferred butter flavor in which an oxidizing odor and an irritating odor are suppressed.
- Patent Document 2 discloses a method for producing an oil and fat composition enriched with lactones by paying attention to lactones which are main components of a milk-based fragrance composition.
- an oil and fat sensation enhancer comprising C13-18 lactone as an active ingredient is disclosed in Patent Document 3
- a component comprising at least one selected from the group consisting of lactones, fatty acids, and oil hydrolysates.
- a milk-based fragrance composition containing the above is disclosed.
- Patent Document 5 discloses a water-in-oil type oil / fat composition containing a specific lactone and a lactic acid fermentation composition of an enzyme-treated product of a mixture of whey and cream.
- Patent Document 1 In the production method of Patent Document 1, it is described that the butter flavor is enhanced by hydrolyzing the milk raw material with two or more types of lipolytic enzymes. However, since the contents of lactones and ketones are increased by hydrolysis as in the conventional case, it is difficult to obtain a well-balanced and good flavor. It was difficult to enhance the body.
- Patent Document 2 describes that lactones can be enriched by maintaining butter under low moisture and non-enzymatic mild conditions.
- the water content as a catalyst amount is indispensable for this reaction, and since the retention period takes at least 3 days, the production efficiency is poor.
- the oil and fat sensation enhancer of Patent Document 3 contains ⁇ -C13-18 lactone as an active ingredient, thereby enhancing the oil and fat sensation of foods and drinks. It is possible to improve the palatability of food and reduce the amount of fats and oils used in foods and drinks. For this reason, in the examples, it is described that the oil and fat sensation enhancer was added to various oils and fats, but there was no suggestion or disclosure regarding enhancement of milk flavor.
- the milk-based fragrance composition described in Patent Document 4 is a composition in which various components that have been reported in the past are combined, and by using the composition, a natural milk or butter-like flavor is imparted. It is described that palatability can be enhanced.
- milk fat originally contains a small amount of lactones, and if the storage state is poor, free fatty acids may be produced by oxidation or hydrolysis. Therefore, milk fat and the composition cannot be distinguished.
- the water-in-oil type oil / fat composition described in Patent Document 5 is superior in flavor and body, particularly aftertaste, because it contains a specific lactone and a lactic acid fermentation composition of an enzyme-treated product of a mixture of whey and cream. It is described that it is excellent in spreading.
- specific lactones are prepared by adding and dissolving in fats and oils.
- an object of the present invention is to provide an oil and fat with enhanced milk flavor by suppressing the deterioration flavor and imparting a rich aftertaste without going through complicated steps. Moreover, by using the said milk flavor enhancement oil and fat, it is providing the food / beverage products which did not have a deterioration flavor and enhanced the richness of a aftertaste, and milk flavor.
- methyl ketones that are unexpectedly recognized as having a different flavor coexist with ⁇ -lactones at a specific weight ratio, which is remarkably good. I found it to be a good flavor. That is, the weight ratio of the total content of ⁇ -lactones to the total content of methyl ketones is a specified amount, and the total content of ⁇ -lactones is a specified amount or more and contains milk fat. To complete the milk flavor-enhancing oil and fat.
- ⁇ -lactones are the sum of ⁇ -decanolactone, ⁇ -dodecanolactone, ⁇ -tetradecanolactone and ⁇ -hexadecanolactone, methyl ketones are 2-heptanone, 2-nonanone, 2-undecanone, The sum of 2-tridecanone and 2-pentadecanone is shown.
- the weight ratio of the total content of ⁇ -lactones to the total content of methyl ketones is 1 to 6, the total content of ⁇ -lactones is 55 ppm by weight or more, and contains milk fat , Milk flavor enhancing fats and oils, (Here, methyl ketones are the sum of 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone and 2-pentadecanone, and ⁇ -lactones are ⁇ -decanolactone, ⁇ -dodecanolactone, and ⁇ -tetradecana.
- Nolactone and ⁇ -hexadecanolactone (2) The milk flavor enhancing oil or fat according to (1), wherein the milk fat content is 20% by weight or more, (3) The milk flavor-enhancing oil or fat according to (1) or (2), wherein the free butyric acid content is 2 ppm by weight or less, (4) The milk flavor-enhancing oil or fat according to any one of (1) to (3), wherein the moisture is less than 1% by weight, (5) A method for producing a milk flavor-enhancing oil or fat according to any one of (1) to (4), (6) A method for enhancing the milk flavor of a food or drink by containing the milk flavor enhancing oil according to any one of (1) to (4), It is.
- the present invention it is possible to provide a milk flavor-enhancing oil and fat with enhanced milk flavor by suppressing deterioration flavor and imparting a rich aftertaste without going through complicated steps such as long-time reaction and enzyme reaction. be able to. Moreover, the method of enhancing the milk flavor of food-drinks by using the said milk flavor enhancement oil and fat can be provided.
- the milk flavor-enhancing oil / fat of the present invention is an oil / fat having enhanced flavor derived from milk, such as milk flavor and butter flavor. Further, the milk flavor-enhancing oil / fat of the present invention is such that the weight ratio of the total content of ⁇ -lactones to the total content of methyl ketones is a specified amount, and the total content of ⁇ -lactones exceeds the specified amount and milk. It is a fat containing fat.
- the rich aftertaste as used in the present invention refers to a taste that lasts from about 3 seconds to a few seconds after food and drink are contained in the mouth. This is given not only by the taste that is enhanced by perfume ingredients such as ⁇ -lactones, but also by the coexistence of methyl ketones that have been recognized as having a different flavor so far in a prescribed amount. It is something that can be done.
- the taste is a flavor-like taste that appears instantly with food and drink in the mouth.
- the milk flavor as used in the field of this invention is a milk flavor strengthened by the richness of aftertaste compared with the case where the milk flavor enhancement oil of this invention is not used. Therefore, the milk fat content for obtaining an equivalent milk flavor can be reduced. In any case, specific evaluation methods are described in the Examples.
- the milk flavor-enhancing oil / fat of the present invention is ⁇ -decanolactone, ⁇ -dodecanolactone, ⁇ -decanolactone, ⁇ -dodecanolactone, ⁇ -decanolactone, ⁇ -decanolactone, ⁇ -decanolactone, ⁇ -decanolactone,
- the weight ratio of the total content of ⁇ -lactones composed of tetradecanolactone and ⁇ -hexadecanolactone is 1 to 6, more preferably 1.4 to 5, and still more preferably 1.8 to 4.2. .
- the weight ratio of the total content of ⁇ -lactones to the total content of methyl ketones is within this range, it is preferable because the richness of the aftertaste and the milk flavor can be remarkably enhanced.
- ⁇ -lactones can be synthesized by intramolecular cyclization reaction of 5-hydroxy fatty acids. Therefore, the main ⁇ -lactones are commercially available and can be easily obtained.
- the milk flavor-enhancing oil / fat of the present invention has a total content of ⁇ -lactones of 55 ppm by weight or more, more preferably 60 ppm by weight or more.
- the total content of ⁇ -lactones is the sum of ⁇ -lactones composed of ⁇ -decanolactone, ⁇ -dodecanolactone, ⁇ -tetradecanolactone and ⁇ -hexadecanolactone.
- the weight ratio of each ⁇ -lactone is 1.0 for ⁇ -hexadecanolactone
- the ⁇ -decanolactone content is 0.8 to 2.0
- the ⁇ -dodecanolactone content is 1.6 to It is preferable that the content of 3.4 and ⁇ -hexadecanolactone is 1.6 to 3.3.
- the weight ratio of each ⁇ -lactone is within this range, a milk flavor can be obtained.
- methyl ketones are presumed to be produced using ⁇ -keto acid generated by oxidation as a precursor. These methyl ketones are also commercially available and can be easily obtained.
- methyl ketones such as 2-heptanone, 2-nonanone, 2-undecanone, and 2-tridecanone, which are important in the present invention, are known as causative components of heat-degraded odor caused by heat treatment of milk and processed foods using dairy products. It is a component that is recognized as a different flavor rather than a preferred flavor.
- the methyl ketones recognized as the different flavors coexist with the ⁇ -lactones at a specific weight ratio, the richness of the aftertaste and the milk flavor can be remarkably enhanced.
- the total content of methyl ketones is preferably 55 ppm by weight or less, more preferably 45 ppm by weight or less.
- the total content of methyl ketones is the total of methyl ketones composed of 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone and 2-pentadecanone. When the total content of methyl ketones is within this range, the desired flavor is easily obtained, which is preferable.
- the weight ratio of each methyl ketone is such that when 2-tridecanone content is 1.0, 2-heptanone content is 0.4-1.5, 2-nonanone content is 0.2-0.7, 2- Preferably, the undecanone content is 0.3 to 0.7 and the 2-pentadecanone content is 1.5 to 2.5. When the weight ratio of each methyl ketone is within this range, a milk flavor can be obtained.
- the milk flavor-enhancing oil / fat of the present invention is characterized by containing milk fat, preferably the content of milk fat is 20% by weight or more, more preferably 40% by weight or more, and further preferably 60% by weight or more. .
- the milk fat content in the milk flavor enhancing oil / fat is within this range, a sufficient milk flavor enhancing effect is obtained, which is preferable.
- the milk fat referred to in the present invention is obtained by removing almost all components other than milk fat from butter or cream, and examples thereof include anhydrous milk fat, clarified butter, and fractionated milk fat.
- a method for producing milk fat can be obtained, for example, by melting salt-free butter at 40 to 80 ° C. and then centrifuging (5000 rpm) for 10 minutes. In the present invention, these industrially distributed milk fats can be used.
- the butter as used in the present invention is not particularly limited in the production method, and is usually non-fermented butter (sweet cream butter) which is centrifuged to separate the cream from the raw material milk and then stirred (churned) to solidify. is there.
- a typical butter composition is a water-in-oil emulsion in which 83% by weight of the ingredients are milk fat, 16% by weight of water and non-fat milk solids.
- milk fat contains about 99% by weight of triglycerides and other components such as diglycerides, monoglycerides, lactones, methyl ketones, aldehydes, fatty acids and sulfur-containing compounds. Therefore, the above-mentioned total content of ⁇ -lactones and methyl ketones is a numerical value including ⁇ -lactones and methyl ketones originally inherent in milk fat.
- the oil / fat of the present invention is not particularly limited as long as it contains milk fat.
- fats and oils other than milk fat for example, lard, beef tallow, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, etc.
- These fats and oils can be used alone or in combination of two or more.
- the milk flavor-enhancing oil / fat of the present invention preferably has a free butyric acid content of 2 ppm by weight or less, more preferably 1.5 ppm by weight or less, and even more preferably 1.0 ppm by weight or less.
- a free butyric acid content of 2 ppm by weight or less, more preferably 1.5 ppm by weight or less, and even more preferably 1.0 ppm by weight or less.
- the milk flavor-enhancing oil / fat of the present invention preferably has a water content of less than 1% by weight, more preferably 0.8% by weight or less, and even more preferably 0.5% by weight or less.
- a water content of the milk flavor-enhancing oil / fat of the present invention is within this range, it is suitable because hydrolysis hardly occurs during storage.
- the moisture is measured by the Karl Fischer method.
- the milk flavor enhancing oil according to the present invention preferably has an acid value of less than 2 and a peroxide value of less than 2 meq / Kg, more preferably 1 or less and 1 meq / Kg or less, respectively. It is preferable that the acid value and peroxide value of the milk flavor-enhancing fats and oils are within the above ranges during production and storage because the flavor does not deteriorate due to oxidative degradation or the like.
- the measuring method of an acid value and a peroxide value is performed in accordance with a standard oil analysis test method established by the Japan Oil Chemists' Society.
- antioxidants for example, perfume ingredients other than those described above, antioxidants, emulsifiers, fragrances, colorants, other oil-soluble additives, and the like are appropriately added within a range that does not hinder the effects of the present invention.
- the antioxidant is not particularly limited, and examples thereof include tocopherol, ascorbic acid and salts thereof, and esters such as ascorbyl palmitate.
- the milk flavor-enhancing oil / fat of the present invention is an oil / fat containing ⁇ -lactones and methyl ketones in a specified amount, and the production method is not particularly limited. For example, it can be obtained by adding ⁇ -lactones and methyl ketones, which are perfume components, to oils and fats so as to have a prescribed amount.
- ⁇ -lactones and methyl ketones which are perfume components
- the total content needs to be taken into consideration.
- the milk flavor-enhancing oil / fat of the present invention can be used in foods and drinks that are preferably enhanced in flavor derived from milk.
- foods and drinks for example, it can be used for the production of processed flour foods, processed oils and fats foods and cooked processed foods.
- processed flour products breads such as confectionery bread, Danish, croissants, Japanese and Western sweets such as donuts, sponge cakes, waffles, busses, dorayaki, pound cakes, confectionery such as pies, cookies, biscuits, etc.
- processed oils and fats include flavor oils and chocolates
- cooked and processed foods include egg products such as omelets, soups, side dishes, and pasta sauces.
- it can also be used for the food-drinks used as these raw materials, for example, fat processed food, a water-in-oil emulsion, and an oil-in-water emulsion.
- a water-in-oil emulsion foods such as margarine, fat spread and milk with fats and fats as a continuous phase as a main ingredient, oil-in-water emulsions, creams such as whipped cream, Examples include flower pastes such as custard cream, cheeses such as cream cheese, ice creams, beverages containing oils and fats, sauces such as bechamel sauce and white sauce, and soups.
- the amount of the milk flavor enhancing oil / fat of the present invention is not particularly limited, and is appropriately determined according to the strength of the flavor enhancing effect derived from milk required for the food or drink to be used.
- the method of using the milk flavor-enhancing oil and fat can also be used in any process of producing a food or drink.
- milk flavor-enhancing fats and oils can be added directly at the finishing stage of soups. Thereby, not only milk flavor but the richness of the aftertaste that simmered for a long time can be strengthened.
- the oil phase of a water-in-oil emulsion for kneading, or it can be used for filling creams and sand creams prepared by mixing water-in-oil emulsions with liquid sugar and other flavoring ingredients. It can also be used during preparation. Furthermore, when used as part of the oil phase of a roll-in water-in-oil emulsion, it enhances the richness of milk flavor and aftertaste even in a Danish that has been kneaded and baked. Can do. Furthermore, when it is difficult to further increase the milk fat content of the food or drink due to physical properties or price constraints, the milk flavor enhancing oil and fat of the present invention and commonly used milk flavors and / or Other milk flavor enhancing materials can be used in combination.
- Method for preparing acetonitrile soluble fraction 1. To 15 g of a sample to which ⁇ -tridecalactone is added as an internal standard, 15 ml of acetonitrile is added and stirred well. 2. After centrifugation at 2000 rpm for 10 minutes, collect the supernatant. This operation is repeated three times, and the resulting supernatant is desolvated with a rotary evaporator (60 ° C. or lower) under reduced pressure and nitrogen blowing to obtain an acetonitrile-soluble fraction.
- a rotary evaporator 60 ° C. or lower
- the extraction component is introduced into the capillary column by the split method (split ratio 1:10).
- the mass spectrometer uses a Pegasus 4D (TOFMS Leco), performs ionization at an ion source temperature of 230 ° C. and an ionization voltage of 70 eV, and captures data at a rate of 20 spectra / second.
- the interface temperature for connecting the GC apparatus and the mass spectrometer is set to 250 ° C.
- Quantitative values of ⁇ -decanolactone, ⁇ -dodecanolactone, ⁇ -tetradecanolactone and ⁇ -hexadecanolactone are calculated based on the peak area value of ⁇ -tridecanalactone added as an internal standard.
- Pretreatment is performed by solid phase micro extraction (hereinafter referred to as “SPME”).
- SPME solid phase micro extraction
- 2 g of a sample is weighed in a 20 ml vial (SUPELCO), sealed with a septum cap (SUPELCO, sealed with Teflon (registered trademark)), and preheated at 60 ° C. for 30 minutes.
- SPME fibers are put into the head space portion of the vial for 30 minutes to adsorb volatile components.
- a DVB / PDMS / CAR fiber manufactured by SUPELCO having a fiber length of 1 cm is used.
- the gas chromatograph mass spectrometer is Pegasus 4D (GC-TOFMS Leco).
- Agilent 6890 Agilent Technology Co., Ltd.
- StaBilwax length 30 m, inner diameter 0.25 mm, liquid phase film thickness 0.5 ⁇ m
- Helium gas is used as the carrier gas, and the flow rate is set to 1.0 ml / min.
- the temperature of the sample inlet is set to 250 ° C., and the temperature of the column is raised to 240 ° C. at 12 ° C./min after 2 minutes at 40 ° C. and maintained at 240 ° C. for 10 minutes.
- the extraction component is introduced into the capillary column by a splitless method.
- the mass spectrometer uses a Pegasus 4D (TOFMS Leco), performs ionization at an ion source temperature of 230 ° C. and an ionization voltage of 70 eV, and captures data at a rate of 20 spectra / second.
- the interface temperature for connecting the GC apparatus and the mass spectrometer is set to 250 ° C.
- Transesterified fat A having a melting point of 32 ° C. and containing substantially no trans acid was prepared by subjecting a blended oil of palm oil and palm kernel olein to enzyme random transesterification.
- This fat / oil has a water content of 80 ppm by weight, ⁇ -lactones, methyl ketones and free butyric acid are all contained in an amount of 0.1 ppm by weight or less, an acid value of 0.1 or less, and a peroxide value of less than the measurement limit. Met.
- the flavor of the transesterified fat / oil A was tasteless and odorless, like the general refined vegetable oil / fat.
- ⁇ -lactones of the present invention ⁇ -decanolactone, ⁇ -dodecanolactone, ⁇ -tetradecanolactone and ⁇ -hexadecanolactone, methylketones 2-heptanone, 2-nonanone, 2-undecanone, 2 -Tridecanone, 2-pentadecanone, and butyric acid were obtained from SIGMA-ALDRICH or Kamata Fragrance Co., Ltd. and used.
- milk flavor-enhancing fats and oils (Examples / Comparative Examples) shown in Tables 1 and 2 below were prepared.
- the ⁇ -lactones and methyl ketones used are liquid, they can be prepared by adding them directly to the butter-containing oil.
- it can be prepared by heating and melting to make it liquid and then adding it to the butter-containing oil or fat, or adding it to the butter-containing oil and fat as it is in a solid state and then heating and melting it.
- dissolving by heating it is preferable in that the effect of the added component can be sufficiently exhibited by preventing overheating exceeding the boiling point of the added component.
- Table 1 Composition of milk flavor enhancing oil (Example) Units are weight% for fats and oils, and ⁇ -lactones, methyl ketones and butyric acid as trace components are in ppm by weight (the same applies to the tables below).
- the taste evaluation of milk-flavored fats and oils and foods containing milk-flavored fats and oils was carried out by rinsing the oral cavity with distilled water in advance, with 1 g of each sample sample at intervals of 3 minutes or more.
- the panelists evaluated the degraded flavor, rich aftertaste and milk flavor according to the criteria shown below.
- the evaluation method was carried out in a melted state at 40 ° C. by completely melting the milk flavor-enhancing oil and fat. Under the present circumstances, about the deterioration flavor, the score of milk fat (comparative example 1) is set to 3.0, and about the aftertaste richness and milk flavor, milk fat (comparative example 1) and milk fat (comparative example 1) are contained.
- the water-in-oil emulsion for filling shown in Table 5 below was prepared according to the following “ Preparation method of water-in-oil emulsion ”.
- Preparation method of water-in-oil emulsion 1.
- the oil phase was prepared by melting the fat and oil and adding an emulsifier that dissolves in the fat and oil.
- a water phase was prepared by adding and dissolving a raw material classified as an aqueous phase raw material in water. 3.
- the aqueous phase was added to the stirring oil phase and mixed.
- the mixed liquid obtained here is referred to as a preparation liquid. 4).
- the prepared liquid was poured into a case through a combinator and a pin machine to obtain a water-in-oil emulsion.
- a sheet-like water-in-oil emulsion was prepared by passing the prepared solution through a combinator, a rest pipe, and a molding machine. 5.
- the prepared water-in-oil emulsion was stored in a refrigerator at 3 to 7 ° C. for 3 to 7 days.
- Table 5 Formulation of water-in-oil emulsion for filling -Unit is% by weight.
- -As transesterified oil and fat B the fat and oil which transesterified using sodium methylate as a catalyst was used for the blended oil of coconut oil, palm stearin, and Hyelin rapeseed extremely hardened oil which does not contain trans acid substantially.
- This fat / oil had a water content of 70 ppm by weight, an acid value of 0.1 or less, and a peroxide value of less than the measurement limit.
- the flavor was tasteless and odorless like general vegetable refined fats and oils.
- -As an emulsifier, glycerol fatty acid ester, polyglycerol fatty acid ester, sorbitan fatty acid ester, and lecithin were used.
- the flavor evaluation about the food-drinks containing milk flavor enhancement fats and oils performed the relative evaluation about the richness of aftertaste and milk flavor according to the above-mentioned reference
- the flavor evaluation was performed by adjusting the temperature of the obtained water-in-oil emulsion for filling at room temperature overnight.
- Table 6 Flavor evaluation of water-in-oil emulsion for filling As a result, the content of milk fat in the oil phase was not changed, and the water-in-oil emulsion for filling of Example 12 was the same as that of Comparative Example 5 although the milk flavor enhancing fat / oil ratio was 3.7% by weight. Compared to the water-in-oil emulsion for filling, the richness of the aftertaste and the milk flavor were strongly felt and good.
- water- in-oil emulsion for roll-in shown in Table 7 below was prepared.
- Table 7 Formulation of water-in-oil emulsion for roll-in -Unit is% by weight.
- -As transesterified oil and fat C the oil and fat which transesterified using sodium methylate as a catalyst for the blended oil of palm stearin, palm oil, and Hyelin rapeseed extremely hardened oil which does not contain trans acid substantially was used.
- This fat / oil had a water content of 70 ppm by weight, an acid value of 0.1 or less, and a peroxide value of less than the measurement limit.
- the flavor was tasteless and odorless like general vegetable refined fats and oils.
- -As an emulsifier, glycerin fatty acid ester and lecithin were used.
- Table 8 Mixing flour dough for croissants -The unit is parts by weight.
- the weight ratio of the total content of ⁇ -lactones to the total content of methyl ketones is a specified amount, and the total content of ⁇ -lactones exceeds the specified amount and
- milk fat By containing milk fat, deterioration flavor is suppressed without going through complicated processes such as long-time reaction and enzyme reaction, and by adding richness of aftertaste, milk flavor enhancing fats and oils that enhance milk flavor ( Example) can be provided.
- milk flavor enhancing fats and oils that enhance milk flavor Example
- the ⁇ -lactones and methyl ketones that can be suitably used in the present invention are preferably components originally contained in milk fat rather than adding new components. Further, ⁇ -lactones and methyl ketones have been found by variously examining the balance between components and / or the respective components. Therefore, a milk flavor can be obtained particularly when each ⁇ -lactone and each methyl ketone are in a specified weight ratio as described above, rather than adding only a specific component. Furthermore, the milk flavor-enhancing fats and oils (Examples) give a rich aftertaste by being used in a wide range of foods and drinks such as baked products such as croissants as well as foods that are premised on direct eating such as filling. The flavor can be enhanced.
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
特許文献1の製造方法では、乳原料を2種類以上の脂肪分解酵素により加水分解することで、バター風味が増強されると記載されている。しかし、従来と同様、加水分解によりラクトン類及びケトン類の含有量を増加させているために、バランスのとれた良好なフレーバーを得ることは難しく、先味や中味はある程度補強できるものの、特に後味のコクを増強することは困難であった。
特許文献4記載の乳系香料組成物は、従来報告されていた各種成分を組み合わせた組成物であり、当該組成物を使用することにより、天然らしいミルクもしくはバター様の風味を付与し、食品の嗜好性を高めることができると記載されている。しかし、非常に多種の成分を組み合わせる必要があり簡便な方法とは言えず、かつ食品に添加した際の後味のコクを付与する効果に関しての示唆も開示もなかった。また、乳脂肪は元来少量のラクトン類を含有しており、保存状態が悪いと酸化や加水分解により遊離脂肪酸類を生成する場合がある。そのため、乳脂肪と当該組成物を区別することができないものであった。
(1)メチルケトン類の総含有量に対するδ‐ラクトン類の総含有量の重量比が1~6であって、δ‐ラクトン類の総含有量が55重量ppm以上であり、乳脂肪を含有する、乳風味増強油脂、
(ここで、メチルケトン類は、2-ヘプタノン、2-ノナノン、2-ウンデカノン、2-トリデカノン及び2-ペンタデカノンの総和、δ‐ラクトン類は、δ-デカノラクトン、δ-ドデカノラクトン、δ-テトラデカノラクトン及びδ-ヘキサデカノラクトンの総和である。)
(2)乳脂肪含量が20重量%以上である、(1)記載の乳風味増強油脂、
(3)遊離の酪酸含量が2重量ppm以下である、(1)又は(2)に記載の乳風味増強油脂、
(4)水分が1重量%未満である、(1)~(3)のいずれか1つに記載の乳風味増強油脂、
(5)(1)~(4)のいずれか1つに記載の乳風味増強油脂の製造方法、
(6)(1)~(4)のいずれか1つに記載の乳風味増強油脂を含有することによる、飲食品の乳風味を増強する方法、
である。
本発明の乳風味増強油脂とは、乳に由来する風味、例えば乳風味やバター風味等、を増強した油脂である。また、本発明の乳風味増強油脂は、メチルケトン類の総含有量に対するδ‐ラクトン類の総含有量の重量比が規定量であり、かつδ‐ラクトン類の総含有量を規定量以上及び乳脂肪を含有する油脂のことである。
また、本発明でいう乳風味とは、後味のコクにより、本発明の乳風味増強油脂を使用しない場合に比べて増強される乳風味のことである。そのため、同等の乳風味を得るための、乳脂肪含量を低減することができる。
いずれも、具体的な評価方法は実施例に記載する。
本発明の乳風味増強油脂は、乳に由来する風味の増強が好ましい飲食品に使用することができる。このような飲食品としては、例えば、小麦粉加工食品、油脂加工食品及び調理加工食品の製造用に使用することができる。具体的には、小麦粉加工食品として、菓子パン、デニッシュ、クロワッサン等のパン類、ドーナツ、スポンジケーキ、ワッフル、ブッセ、どら焼き、パウンドケーキ等の和洋菓子、パイ、クッキー、ビスケット等の菓子類等、油脂加工食品としては、香味油、チョコレート類等、調理加工食品としては、オムレツなどの卵製品、スープ類、惣菜類、及びパスタソース等を例示することができる。また、これらの原料として用いられる飲食品である、たとえば、油脂加工食品、油中水型乳化物及び水中油型乳化物に使用することもできる。具体的には、油中水型乳化物としては、マーガリン、ファットスプレッドや油脂を連続相とする乳等を主要原料とする食品等、水中油型乳化物としては、ホイップクリーム等のクリーム類、カスタードクリーム等のフラワーペースト類、クリームチーズ等のチーズ類、アイスクリーム類、油脂分を含有する飲料類、ベシャメルソースやホワイトソース等のソース類、及びスープ類等を例示することができる。
乳風味増強油脂の使用方法も、飲食品を製造するどの過程で使用することもできる。たとえば、スープ類の仕上げ段階で、乳風味増強油脂を直接添加することができる。これにより、乳風味だけでなく、長時間煮込んだような後味のコクを増強することができる。また、練り込み用油中水型乳化物の油相の一部として使用したり、油中水型乳化物に液糖や他の風味素材と混合されて調製されるフィリングクリームやサンドクリーム類の調製時に使用することもできる。さらに、ロールイン用油中水型乳化物の油相の一部に使用した場合、その油中水型乳化物を練り込んで焼成したデニッシュにおいても、乳風味並びに後味のコクを増強をすることができる。さらに、物性や価格的な制約等により、飲食品の乳脂肪含量をこれ以上増やすことが困難な場合には、本発明の乳風味増強油脂と、一般的に使用されている乳香料及び/又はその他の乳風味増強素材とを併用することもできる。
まず、δ‐ラクトン類の場合、分析サンプルのアセトニトリル可溶画分をシリカゲル処理してガスクロマトグラフ質量分析による定量分析を行った。
1.δ-トリデカラクトンを内部標準として添加した試料15gに対して、15mlのアセトニトリルを加えてよく振盪撹拌する。
2.2000r.p.m.で10分間遠心後、上清を回収する。この操作を3回繰り返し、得られる上清をロータリーエバポレーター(60℃以下)にて減圧及び窒素吹き込みにより脱溶剤することにより、アセトニトリル可溶画分を得る。
1.シリカゲル(InertSep SI FF 200mg/3ml : GLサイエンス)を2ml×3回ペンタンにて平衡化する。
2.アセトニトリル可溶画分50μlにペンタン50μl添加して、よく混和後、シリカゲルに添加する。
3.6mlのペンタン/ジエチルエーテル=95/5、及び6mlのペンタン/ジエチルエーテル=90/10で溶出後、ペンタン/ジエチルエーテル=80/20で溶出させる。
4.6mlのペンタン/ジエチルエーテル=80/20(v/v)で溶出する画分を窒素気流下で乾燥後、200μlのアセトンに溶解して分析サンプルとする。
ガスクロマトグラフ飛行時間型質量分析装置は、Pegasus 4D(GC-TOFMS Leco社製)を用いた。GC装置としてAgilent 6890(アジレント・テクノロジー株式会社製)を使用し、カラムにStaBilwax(長さ30m、内径0.25mm、液相膜厚0.5μm)(Restek社製)を用いる。キャリアガスにはヘリウムガスを用い、流量は1.0ml/分に設定する。サンプル注入口の温度は250℃に設定し、カラムの温度は、40℃で2分間の後、6℃/分で240℃まで昇温させ、240℃で10分間維持する。キャピラリーカラムへの抽出成分の導入は、スプリット方式(スプリット比1:10)により行う。
質量分析装置はPegasus 4D(TOFMS Leco社)を使用して、イオン源温度230℃、イオン化電圧70eVでイオン化を行い、20スペクトル/秒の割合でデータの取り込みを行う。GC装置と質量分析装置を接続するインターフェース温度は250℃に設定する。
内部標準として添加したδ-トリデカラクトンのピーク面積値を基準として、δ-デカノラクトン、δ-ドデカノラクトン、δ-テトラデカノラクトン及びδ-ヘキサデカノラクトンの定量値を算出する。
メチルケトン類の分析は、2-ヘプタノン、2-ノナノン、2-ウンデカノン、2-トリデカノン及び2-ペンタデカノンを、酪酸の分析は、酪酸を標準物質とした外部標準法によるヘッドスペース定量分析法によって行う。
1.固相マイクロ抽出法(Solid Phase Micro Extraction、以下「SPME」と称する。)による前処理を行う。まず、20mlバイアル(SUPELCO社製)にサンプル2gを計量し、セプタムキャップ(SUPELCO社製、テフロン(登録商標)シールされたもの)で密栓し、60℃、30分間、予備加熱する。次に、前記バイアルのヘッドスペース部分に、SPMEファイバーを30分間投入し、揮発成分の吸着を行う。SPMEファイバーは、ファイバー長1cmのDVB/PDMS/CARファイバー(SUPELCO社製)を用いる。
2.次に、ガスクロマトグラフ質量分析装置による分析を行う。同分析装置のサンプル注入口に、抽出成分を含有するSPMEファイバーを入れ、メチルケトン類及びアルデヒド類の定量を行う。ガスクロマトグラフ質量分析装置は、Pegasus 4D(GC-TOFMS Leco社製)を用いる。GC装置としてAgilent 6890(アジレント・テクノロジー株式会社製)を使用し、カラムにStaBilwax(長さ30m、内径0.25mm、液相膜厚0.5μm)(Restek社製)を用いる。キャリアガスにはヘリウムガスを用い、流量は1.0ml/分に設定する。サンプル注入口の温度は250℃に設定し、カラムの温度は、40℃で2分間の後、12℃/分で240℃まで昇温させ、240℃で10分間維持する。キャピラリーカラムへの抽出成分の導入は、スプリットレス方式により行う。
質量分析装置はPegasus 4D(TOFMS Leco社)を使用して、イオン源温度230℃、イオン化電圧70eVでイオン化を行い、20スペクトル/秒の割合でデータの取り込みを行う。GC装置と質量分析装置を接続するインターフェース温度は250℃に設定する。
よつ葉バターを57~62℃の湯煎で加熱し、分離した油相をろ過して乳脂肪(比較例1)を調製した。この乳脂肪は、水分が668重量ppm、遊離の酪酸が0.5重量ppm、酸価が0.7、過酸化物価が測定限界以下(測定限界値 : 0.4meq/Kg)であり、風味は雑味がなく、すっきりとした自然な乳の香りであった。なお、下表に記載する比較例1は、δ‐ラクトン類、メチルケトン類及び酪酸を添加していない、この乳脂肪の分析値である。また、この乳脂肪を、実施例及び比較例1以外の比較例でも使用した。
パーム油とパーム核オレインの調合油を酵素ランダムエステル交換した、実質的にトランス酸を含有しない、融点32℃のエステル交換油脂Aを調製した。この油脂は、水分が80重量ppm、δ-ラクトン類、メチルケトン類及び遊離の酪酸の含有量がすべて0.1重量ppm以下であり、酸価が0.1以下、過酸化物価が測定限界以下であった。また、エステル交換油脂Aの風味は、一般的な精製された植物性油脂と同様に、無味無臭であった。
この際、使用されるδ‐ラクトン類及びメチルケトン類が、液状の場合にはバター含有油脂にそのまま添加することにより調製することができる。固体の場合には、加熱融解して液状にしてからバター含有油脂に添加する、又は固体状のままバター含有油脂に添加してから加熱融解することにより調製することができる。ここで、加熱溶解する場合には、添加した成分の沸点を超えるような過加熱とならないようにすることにより、添加した成分の効果を十分発揮させることができる点で好ましい。
また、下表に記載のように、油脂としては、上述の乳脂肪とエステル交換油脂Aを使用した。従って、すべての実施例及び比較例は、微量成分を含有しても水分が0.5重量%以下、酸価が1以下、過酸化物価が1meq/Kg以下であった。
評価方法は、乳風味増強油脂を完全融解し、40℃の融液状態で実施した。
この際、劣化風味については、乳脂肪(比較例1)の点数を3.0として、後味のコク及び乳風味については、乳脂肪(比較例1)及び乳脂肪(比較例1)を含有する飲食品の点数をそれぞれ1.0として相対評価し、平均点を下表3及び表4にまとめた。
風味評価基準(点数法)は、すべての項目について、平均点が2点以上を合格とした。
劣化風味 :
3 :劣化臭及び/又は劣化風味は感じられない。
2 :若干劣化臭及び/又は劣化風味が若干感じられるが、許容範囲内。
1 :劣化臭及び/又は劣化風味が強く感じられる。
後味のコク :
3 :乳脂肪(比較例1)又は乳脂肪(比較例1)を含有する飲食品に比べて、後味のコクを強く感じる。
2 :乳脂肪(比較例1)又は乳脂肪(比較例1)を含有する飲食品に比べて、後味にコクが感じられる。
1 :乳脂肪(比較例1)又は乳脂肪(比較例1)を含有する飲食品と同等及び/又は後味のコクが感じられない。
乳風味(総合評価) :
3 :乳脂肪(比較例1)又は乳脂肪(比較例1)を含有する飲食品に比べて、乳風味が強い。
2 :乳脂肪(比較例1)又は乳脂肪(比較例1)を含有する飲食品に比べて、乳風味を感じる。
1 :乳脂肪(比較例1)又は乳脂肪(比較例1)を含有する飲食品と同等で、乳風味が弱い。
以下の「油中水型乳化物の調製法」に従って、下表5に示すフィリング用油中水型乳化物を調製した。
「油中水型乳化物の調製法」
1.表5に従い、油脂を融解し、油脂に溶解する乳化剤を添加することで油相を調製した。
2.水に、水相原料に分類される原料を添加、溶解して水相を調製した。
3.攪拌中の油相へ水相を添加し、混合した。ここで得られる混合液を調合液と称する。
4.フィリング用/練り込み用の場合には、調合液をコンビネーター、ピンマシンを通してケースに流し込み、油中水型乳化物を得た。ロールイン用の場合には、調合液をコンビネーター、休止管、成型機を通してシート状の油中水型乳化物を調製した。
5.調製した油中水型乳化物を3~7℃の冷蔵庫にて3~7日間保管した。
・単位は重量%である。
・エステル交換油脂Bとしては、実質的にトランス酸を含有しない、ヤシ油、パームステアリン及びハイエルシン菜種極度硬化油の調合油を、ナトリウムメチラートを触媒としてエステル交換を行った油脂を使用した。この油脂は、水分が70重量ppm、酸価が0.1以下、過酸化物価が測定限界以下であった。また、風味は一般的な植物性精製油脂と同様に、無味無臭であった。
・乳化剤としては、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、レシチンを使用した。
表6 フィリング用油中水型乳化物の風味評価
その結果、油相中の乳脂肪含量は変わらず、乳風味増強油脂比率が3.7重量%であるにも関わらず、実施例12のフィリング用油中水型乳化物は、比較例5のフィリング用油中水型乳化物に比べて、後味のコク及び乳風味が強く感じられ、良好であった。
表7 ロールイン用油中水型乳化物の配合
・単位は重量%である。
・エステル交換油脂Cとしては、実質的にトランス酸を含有しない、パームステアリン、パーム油及びハイエルシン菜種極度硬化油の調合油を、ナトリウムメチラートを触媒としてエステル交換を行った油脂を使用した。この油脂は、水分が70重量ppm、酸価が0.1以下、過酸化物価が測定限界以下であった。また、風味は一般的な植物性精製油脂と同様に、無味無臭であった。
・乳化剤としては、グリセリン脂肪酸エステル、レシチンを使用した。
「クロワッサンの調製法」
1.下表8記載の小麦粉生地原料を練り上げ、28℃、湿度75%の庫内にて60分間発酵させた後、-18℃のフリーザーで30分間置いた後、-7℃のフリーザーで60分間リタードをとった。
2.調製したロールイン用油中水型乳化組成物を折り込み(対粉60重量部)、リバースシーターで3つ折りを2回行った後、-7℃のフリーザーで60分間リタードをとり、リバースシーターで3つ折りを1回行った後、-7℃のフリーザーで45分間リタードをとった。
3.リバースシーターで生地厚4mmまで延ばし、55gに成形し、32℃、湿度75%の庫内で60分間発酵させた。
4.庫内温度210℃のオーブンで17分間焼成し、クロワッサンを調製した。
表9 クロワッサンの風味評価
その結果、実施例14のクロワッサンは、比較例7のクロワッサンに比べ、後味のコク及び乳風味が強く感じられ、良好であった。
以上の結果から明らかなように、メチルケトン類の総含有量に対するδ‐ラクトン類の総含有量の重量比が規定量であり、かつδ‐ラクトン類の総含有量を規定量以上及び乳脂肪を含有することにより、長時間の反応及び酵素反応等の煩雑な工程を経ることなく、劣化風味が抑制され、後味のコクを付与することにより、乳風味を増強した乳風味増強油脂(実施例)を提供することができる。
しかし、メチルケトン類の総含有量に対するδ‐ラクトン類の総含有量の重量比が規定量でない、又はδ‐ラクトン類の総含有量が規定量でない若しくは乳脂肪を含有していない場合には、後味のコクが十分でなかったり、乳風味が弱いものであった。
本発明で好適に使用できるδ‐ラクトン類及びメチルケトン類は、新規な成分を添加するというよりも、元来乳脂肪に含有されている成分が好適である。また、δ‐ラクトン類及びメチルケトン類は、成分間及び/又はそれぞれの各成分のバランスを種々検討することにより見出したものである。従って、特定の成分のみを添加するよりも、上述のように各δ-ラクトン類及び各メチルケトン類が規定の重量比の場合に、特に乳風味を得ることができる。
さらに、当該乳風味増強油脂(実施例)は、フィリング等の直食を前提とした食品だけでなく、クロワッサン等の焼成品といった幅広い飲食品に使用することにより、後味のコクを付与し、乳風味を増強することができるものである。
Claims (6)
- メチルケトン類の総含有量に対するδ‐ラクトン類の総含有量の重量比が1~6であって、δ‐ラクトン類の総含有量が55重量ppm以上であり、乳脂肪を含有する、乳風味増強油脂。
(ここで、メチルケトン類は、2-ヘプタノン、2-ノナノン、2-ウンデカノン、2-トリデカノン及び2-ペンタデカノンの総和、δ-ラクトン類は、δ-デカノラクトン、δ-ドデカノラクトン、δ-テトラデカノラクトン及びδ-ヘキサデカノラクトンの総和である。) - 乳脂肪含量が20重量%以上である、請求項1記載の乳風味増強油脂。
- 遊離の酪酸含量が2重量ppm以下である、請求項1又は2記載の乳風味増強油脂。
- 水分が1重量%未満である、請求項1~3のいずれか1項に記載の乳風味増強油脂。
- 請求項1~4のいずれか1項に記載の乳風味増強油脂の製造方法。
- 請求項1~4のいずれか1項に記載の乳風味増強油脂を含有することによる、飲食品の乳風味を増強する方法。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016561563A JP6575530B2 (ja) | 2014-11-26 | 2015-11-20 | 乳風味増強油脂、及び飲食品の乳風味を増強する方法 |
CN201580057071.8A CN107072230B (zh) | 2014-11-26 | 2015-11-20 | 乳风味增强油脂及增强饮食品的乳风味的方法 |
SG11201704172PA SG11201704172PA (en) | 2014-11-26 | 2015-11-20 | Milk-flavor-enhanced lipid, and method for enhancing milk flavor in food and beverage products |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014-239398 | 2014-11-26 | ||
JP2014239398 | 2014-11-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2016084749A1 true WO2016084749A1 (ja) | 2016-06-02 |
Family
ID=56074310
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2015/082759 WO2016084749A1 (ja) | 2014-11-26 | 2015-11-20 | 乳風味増強油脂、及び飲食品の乳風味を増強する方法 |
Country Status (5)
Country | Link |
---|---|
JP (1) | JP6575530B2 (ja) |
CN (1) | CN107072230B (ja) |
MY (1) | MY174096A (ja) |
SG (1) | SG11201704172PA (ja) |
WO (1) | WO2016084749A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019208455A (ja) * | 2018-06-06 | 2019-12-12 | 株式会社明治 | カボチャ含有食品用光劣化臭マスキング剤、該マスキング剤を含むカボチャ含有食品及びその製造方法、並びにカボチャ含有食品の光劣化臭のマスキング方法 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109247559A (zh) * | 2018-08-28 | 2019-01-22 | 上海华宝孔雀香精有限公司 | 一种乳脂风味增强剂及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0259564A (ja) * | 1988-08-26 | 1990-02-28 | T Hasegawa Co Ltd | (r)‐(‐)‐2‐デセン‐5‐オリドの製法 |
JP2005015685A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | 乳系香料組成物 |
WO2013105624A1 (ja) * | 2012-01-11 | 2013-07-18 | 国立大学法人九州大学 | ラクトン類が富化された油脂組成物の製造方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101124979B (zh) * | 2007-08-31 | 2010-08-04 | 张之涤 | 天然乳品香料及其制备方法 |
CN101411457B (zh) * | 2008-11-17 | 2012-07-04 | 广州市名花香料有限公司 | 一种奶油香精 |
-
2015
- 2015-11-20 SG SG11201704172PA patent/SG11201704172PA/en unknown
- 2015-11-20 CN CN201580057071.8A patent/CN107072230B/zh active Active
- 2015-11-20 JP JP2016561563A patent/JP6575530B2/ja active Active
- 2015-11-20 WO PCT/JP2015/082759 patent/WO2016084749A1/ja active Application Filing
- 2015-11-20 MY MYPI2017701784A patent/MY174096A/en unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0259564A (ja) * | 1988-08-26 | 1990-02-28 | T Hasegawa Co Ltd | (r)‐(‐)‐2‐デセン‐5‐オリドの製法 |
JP2005015685A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | 乳系香料組成物 |
WO2013105624A1 (ja) * | 2012-01-11 | 2013-07-18 | 国立大学法人九州大学 | ラクトン類が富化された油脂組成物の製造方法 |
Non-Patent Citations (1)
Title |
---|
B.WANG ET AL.: "Effects of different commercial lipases on the volatile profile of lipolysed milk fat", FLAVOUR AND FRAGRANCE JOURNAL, vol. 24, 2009, pages 335 - 340 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019208455A (ja) * | 2018-06-06 | 2019-12-12 | 株式会社明治 | カボチャ含有食品用光劣化臭マスキング剤、該マスキング剤を含むカボチャ含有食品及びその製造方法、並びにカボチャ含有食品の光劣化臭のマスキング方法 |
JP7128467B2 (ja) | 2018-06-06 | 2022-08-31 | 株式会社明治 | カボチャ含有食品用光劣化臭マスキング剤、該マスキング剤を含むカボチャ含有食品及びその製造方法、並びにカボチャ含有食品の光劣化臭のマスキング方法 |
Also Published As
Publication number | Publication date |
---|---|
MY174096A (en) | 2020-03-09 |
SG11201704172PA (en) | 2017-06-29 |
CN107072230B (zh) | 2021-11-16 |
JP6575530B2 (ja) | 2019-09-18 |
CN107072230A (zh) | 2017-08-18 |
JPWO2016084749A1 (ja) | 2017-09-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6682598B2 (ja) | 油脂および油脂含有食品 | |
JP6635268B2 (ja) | 塩味増強油脂の製造方法 | |
JP6694283B2 (ja) | 新規な乳風味増強剤 | |
JP2011115149A (ja) | 部分水素添加油脂、それを含む油脂組成物及びその製造方法 | |
JP7242204B2 (ja) | 可塑性乳化油脂組成物 | |
JP6836331B2 (ja) | 可塑性油脂組成物とそれを用いたスプレッドおよび焼成品の製造方法 | |
JP6575530B2 (ja) | 乳風味増強油脂、及び飲食品の乳風味を増強する方法 | |
JP6075731B2 (ja) | 焼き菓子 | |
JP5833729B1 (ja) | バタークリーム又はベーカリー製品用可塑性油脂組成物とそれを用いた食品の製造方法 | |
JP7106829B2 (ja) | マウスコーティング感増強剤 | |
JP2018068290A (ja) | スプレッドとバタークリーム用油中水型乳化物およびバタークリームの製造方法 | |
JP5833728B1 (ja) | 層状食品用油脂組成物とそれを用いた生地及び焼成品の製造方法 | |
JP2021164485A (ja) | 層状食品用油中水型乳化物とそれを用いた可塑性油脂および層状食品の製造方法 | |
JP7143977B2 (ja) | 油脂組成物とそれを用いた油脂含有食品素材、飲食品およびその製造方法 | |
JP2009291134A (ja) | 油脂組成物 | |
JP2019004875A (ja) | 可塑性油脂組成物 | |
JP2018068291A (ja) | 練り込み用油中水型乳化物とそれを用いた可塑性油脂および焼成品の製造方法 | |
JP2018057325A (ja) | 注入用油脂組成物とそれを用いた可塑性油脂およびパン | |
JP2019068771A (ja) | チョコレート用油脂 | |
JP7109195B2 (ja) | 油脂組成物 | |
JP2018068138A (ja) | 可塑性油脂組成物とそれを用いたマーガリン、スプレッド、バタークリーム | |
JP6456694B2 (ja) | 層状食品用生地および焼成品 | |
JP6257739B2 (ja) | 焼菓子中の油分を高油分にする方法 | |
JP2023039485A (ja) | 可塑性油脂組成物の製造方法 | |
JP2018000041A (ja) | 油脂組成物とそれを用いたコーティング油脂およびサンドクリーム |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 15862641 Country of ref document: EP Kind code of ref document: A1 |
|
DPE1 | Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101) | ||
ENP | Entry into the national phase |
Ref document number: 2016561563 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 11201704172P Country of ref document: SG |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 15862641 Country of ref document: EP Kind code of ref document: A1 |