WO2020196713A1 - 植物ベースのバター様組成物 - Google Patents
植物ベースのバター様組成物 Download PDFInfo
- Publication number
- WO2020196713A1 WO2020196713A1 PCT/JP2020/013559 JP2020013559W WO2020196713A1 WO 2020196713 A1 WO2020196713 A1 WO 2020196713A1 JP 2020013559 W JP2020013559 W JP 2020013559W WO 2020196713 A1 WO2020196713 A1 WO 2020196713A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- butter
- milk
- composition
- oil
- plant
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 94
- 239000003921 oil Substances 0.000 claims abstract description 63
- 239000007787 solid Substances 0.000 claims abstract description 30
- 235000020245 plant milk Nutrition 0.000 claims abstract description 26
- 239000000839 emulsion Substances 0.000 claims abstract description 25
- 238000002844 melting Methods 0.000 claims abstract description 20
- 230000008018 melting Effects 0.000 claims abstract description 20
- 230000000630 rising effect Effects 0.000 claims abstract description 10
- 235000013861 fat-free Nutrition 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims description 58
- 235000013322 soy milk Nutrition 0.000 claims description 43
- 235000019197 fats Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000006071 cream Substances 0.000 claims description 23
- 235000013336 milk Nutrition 0.000 claims description 23
- 210000004080 milk Anatomy 0.000 claims description 23
- 241000196324 Embryophyta Species 0.000 claims description 22
- 239000008267 milk Substances 0.000 claims description 22
- 239000008346 aqueous phase Substances 0.000 claims description 21
- 235000014121 butter Nutrition 0.000 claims description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 18
- 239000008158 vegetable oil Substances 0.000 claims description 16
- 239000012071 phase Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 235000020194 almond milk Nutrition 0.000 claims description 6
- 235000020197 coconut milk Nutrition 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 39
- 239000002994 raw material Substances 0.000 description 18
- 238000012360 testing method Methods 0.000 description 15
- 239000003995 emulsifying agent Substances 0.000 description 13
- 235000013310 margarine Nutrition 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 8
- 238000004945 emulsification Methods 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 235000019871 vegetable fat Nutrition 0.000 description 8
- 239000003264 margarine Substances 0.000 description 7
- 239000003240 coconut oil Substances 0.000 description 6
- 235000019864 coconut oil Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 150000002632 lipids Chemical class 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000013441 quality evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000014571 nuts Nutrition 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000008247 solid mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000007762 w/o emulsion Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000723418 Carya Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000219745 Lupinus Species 0.000 description 1
- 241000208467 Macadamia Species 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000010462 extra virgin olive oil Substances 0.000 description 1
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020986 nuts and seeds Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- -1 ricinoleic acid ester Chemical class 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a composition having plant-based butter-like properties.
- an oil phase containing no lecithin is added to an aqueous phase in which an appropriate amount of a hydrophilic emulsifier and soy milk are dissolved or dispersed, and then an oil phase in which lecithin is dissolved in advance is used.
- a method for producing a plastic oil / fat which is characterized by being emulsified into an oil-in-water mold and then rapidly cooled and plasticized. This technique is not a technique that requires that it be plant-based, but a technique that requires both a hydrophilic emulsifier and a lipophilic emulsifier as emulsifiers.
- Patent Document 2 it is an oil-in-water emulsion, which is 25 to 55% by weight of fat and oil, 0.01 to 3.0% by weight of emulsifier, and 0.01 to 5% by weight of egg white with respect to the whole emulsion.
- a creamy food containing 10% by weight or more of a polyglycerin-condensed ricinoleic acid ester of the whole emulsifier is described in the emulsifier, which is blended with a heat gel protein such as the above.
- Egg white and lactalbumin are used as thermogelling proteins in this technology, and butter itself is also used as fat and oil in the examples, so there is no idea of producing a plant-based butter-like composition. ..
- Patent Document 3 describes a butter-like composition comprising a solidified emulsion containing at least one vegetable oil, water and at least 18% by weight of fiber.
- extra virgin olive oil which is a liquid oil, is used.
- Patent Document 4 a spread obtained by mixing soymilk with sugars such as starch syrup and adding fatty oil to the soymilk / sugar mixed aqueous solution to solubilize the spread, and the water content is in the range of 18 to 30% by weight.
- sugars such as starch syrup are mixed in a large amount with soymilk, and salad oil, which is a liquid oil, is used as the fat and oil.
- salad oil which is a liquid oil, is used as the fat and oil.
- this spread has a certain shape-retaining property, it has a low viscosity at room temperature and is considered to have softer physical properties than butter.
- Patent Document 5 it is an emulsified oil / fat composition containing soymilk made from germinated soybean, and the solid content content derived from soymilk made from germinated soybean in the emulsified oil / fat composition is 0.3 to 6.0.
- Emulsified fats and oils compositions which are% by weight, are described. It can be said that this technology discloses an emulsified oil / fat composition such as plant-based margarine, but it follows the conventional method of manufacturing margarine in which the emulsion is rapidly cooled and solidified while being kneaded, and is a water-in-oil emulsion. It discloses a composition similar to some margarines.
- An object of the present invention is to provide a plant-based butter-like composition having good shape-retaining butter-like physical properties and having good melting in the mouth.
- the present inventors have obtained a plant-based butter-like composition by containing vegetable milk and vegetable fats and oils, and further containing a protein content derived from vegetable milk and a specific ratio of fats and oils. I found it. As a result, the present invention has been completed by obtaining knowledge that can solve the above problems.
- the present invention includes the following inventions.
- A) A 0.7-3
- B 1.2-5
- a plant-based butter-like composition characterized by (2) The butter-like composition according to (1) above, which is solid at 5 ° C. or higher and lower than 30 ° C. (3) The butter-like composition according to (1) or (2) above, which melts at the temperature in the mouth.
- a plant-based butter-like composition which can be substituted for the use of butter and has a shape-retaining butter-like physical property and which melts in the mouth well. Furthermore, according to the present invention, the amount of emulsifier used can be reduced or reduced to zero. Further, according to the production method of the present invention, a butter-like composition can be obtained by a simple cooling method without using a quenching and solidifying device such as a combinator or an onlator which is usually used for producing margarine.
- the term “butter-like composition” has the same physical properties as butter produced from milk. It is used to mean a composition having.
- “physical properties similar to butter” specifically refers to the property of being solid at room temperature and melting in the mouth.
- the "normal temperature” is usually 5 ° C. or higher and lower than 30 ° C., and is 10 to 28 ° C., preferably 15 to 25 ° C. at a temperature closer to the indoor environment.
- the "solid state” is a state in which a certain shape and volume are maintained.
- the "characteristic of melting in the mouth” is a characteristic of melting a solid substance at an oral temperature of about 35 to 37 ° C., and may be referred to as “melting in the mouth”.
- the butter-like composition in the present invention is more preferably a composition having a flavor similar to that of butter produced from milk.
- plant-based means that the composition is based on a plant-derived raw material.
- the proportion of the animal-derived raw material in the butter-like composition is preferably less than 50% by weight in terms of solid content, and more preferably 40% by weight or less, 30% by weight or less, 20% by weight or less. It is 10% by weight or less, 1% by weight or less, 0.5% by weight or less, 0.2% by weight or less, 0.1% by weight or less, 0.05% by weight or less, or 0% by weight.
- the present composition is an emulsion mainly containing plant milk and solid fats and oils at 20 ° C.
- the emulsified form may be an oil-in-water type, a water-in-oil type, an oil-in-oil-in-water type, a water-in-oil-in-water type, or the like, depending on the ratio of water and oil content.
- An emulsified form in which the continuous phase is an aqueous phase is preferable, and specific examples thereof include a water-in-water type and a water-in-water type. Whether or not the continuous phase is the aqueous phase can generally be confirmed by the presence or absence of conductivity of the emulsion using a digital multimeter or the like.
- the emulsion may be in a completely uniform and stable emulsified state, or may be in a state in which the emulsification is partially broken, for example, the oil phase particles are partially coarsened.
- Plant milk In this composition, at least plant milk is contained.
- Plant-based milk is milk prepared from plants containing proteins and preferably fats, which can be liquid or powdery. Further, it is more preferable that the plant milk contains a phospholipid such as lecithin in terms of stabilizing the emulsification of the above-mentioned O / W type emulsion.
- milk is interpreted as "emulsion liquid or a dried product thereof” in a broader sense than milk.
- Examples of the plant include soybeans, pea, chick beans, green beans, peanuts, coconuts, cashew nuts, walnuts, pecan nuts, macadamia nuts, almonds, hazelnuts, candle nuts, Brazilian nuts, hickory, pistachios, rapeseed, sunflowers, cotton seeds, etc.
- Examples include, but are not limited to, nuts and seeds such as amani, sesame, lupinus, benibana, avocado, palm kernel, sunflower, and peanut, and beans-based milk.
- the plant milk may be milk prepared from the above-mentioned plurality of plants.
- the vegetable milk may be soymilk, coconut milk, or almond milk.
- soymilk is soymilk and similar soymilk, and includes normal soymilk, whole grain soymilk obtained without separating okara, soymilk cream, and the like.
- soymilk cream contains a large amount of polar lipids such as lecithin derived from raw materials, and can further stabilize the emulsification of the plant-based butter-like composition of the present invention.
- Soymilk cream has a higher lipid content than soymilk, and is sometimes referred to as "soybean emulsified composition" or "high-fat soymilk".
- soymilk cream was obtained by, for example, treating soymilk obtained from whole soybeans by enzymatic decomposition, mineral addition, etc., if necessary, and further centrifuging to recover a cream layer rich in oil with a low specific gravity.
- the manufacturing method is not particularly limited. For example, a method for producing a soybean emulsified composition described in JP2012-16348, JP-A-2009-528847, International Publication No.
- the lower limit of the lipid content of the soymilk cream is preferably 35% by mass or more, more preferably 40% by mass or more in the dry matter.
- the upper limit is preferably 75% by mass or less, more preferably 70% by mass or less.
- the protein content of the soymilk cream is preferably 15% by mass or more, more preferably 20% by mass or more in the dry matter.
- the upper limit is preferably 40% by mass or less, more preferably 35% by mass or less.
- the lipid / protein content ratio of the soymilk cream is preferably 1 or more, more preferably 1.2 or more, 1.5 or more, or 1.8 or more.
- the "lipid-affinity protein" among the soybean proteins is concentrated from the viewpoint of being richer and having a good flavor derived from soybeans.
- the soybean protein raw material for example, the soybean emulsified composition described in Japanese Patent Application Laid-Open No. 2012-16348 can be used.
- the index as to whether or not the lipid-affinity protein is concentrated can be estimated by obtaining the LCI value (Lipophilic Proteins Content Index) described in the publication.
- soymilk cream having an LCI value of 50% or more, preferably 55% or more, in which a lipid-affinity protein is concentrated it is more preferable to use soymilk cream having an LCI value of 50% or more, preferably 55% or more, in which a lipid-affinity protein is concentrated.
- soymilk cream having an LCI value of 55% or more for example, "Kokurimu” (registered trademark) manufactured by Fuji Oil Co., Ltd. can be used.
- the present composition is characterized by containing a vegetable oil having a rising melting point of 20 ° C. or higher.
- the rising melting point can be further 21 ° C. or higher, 22 ° C. or higher, 23 ° C. or higher, 24 ° C. or higher, 25 ° C. or higher, 26 ° C. or higher, 27 or higher, 28 ° C. or higher, 29 ° C. or higher or 30 ° C. or higher. ..
- the rising melting point can be 50 ° C. or lower, 45 ° C. or lower, 40 ° C. or lower, 37 ° C. or lower, 36 ° C. or lower, 35 ° C. or lower, 34 ° C.
- the composition containing the fats and oils may be used in combination of any kind of fats and oils as long as it remains solid at room temperature of 20 ° C. or lower, and a part of the composition has an elevated melting point. May contain vegetable oils and fats below 20 ° C.
- the fats and oils are not particularly limited as long as they are vegetable oils and fats. , Palm oil, shea butter, monkey fat, cacao butter, coconut oil, palm kernel oil and the like, or two or more kinds of vegetable oils and fats can be used. Further, processed oils and fats obtained by subjecting one or more mixed oils of the vegetable oils and fats to extreme hardening, fractionation, transesterification and the like can also be used, and a shortening product form may be used.
- the trans fatty acid is low or not contained.
- unrefined solid fats and oils such as palm oil, coconut oil and palm kernel oil, and hard portions of fractionated fats and oils such as palm stearin can be used.
- the composition may include water or an aqueous raw material in some embodiments.
- Aqueous raw materials include sugars such as syrup, dextrin, water-soluble dietary fiber, salts, fruit juice, seasonings, yeast extract, matcha powder, cocoa powder and other flavor raw materials; nutritional supplementary raw materials such as water-based vitamins and water-based proteins; , Hydrophilic emulsifiers, thickening polysaccharides and other raw materials that can be dissolved in water.
- the water content in the composition is not particularly limited, but the total amount including the water derived from plant milk, the water added separately and the aqueous raw material is preferably 20 to 45% by weight, more preferably 25 to 35% by weight.
- the composition may also contain dairy ingredients such as milk and cream, but the proportion is preferably 10% by weight or less, more preferably 8% by weight or less, and 6% by weight or less as a solid content. 4, 4% by weight or less, 2% by weight or less, 1% by weight or less, 0.5% by weight or less, 0.2% by weight or less, 0.1% by weight or less, 0.05% by weight or less, or 0% by weight. ..
- the present composition may contain other oil-based raw materials.
- oil-based raw material include oil-based flavors, oil-based flavors, chocolate, fat-soluble vitamins, fat-soluble pigments, and insoluble fibers.
- animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil can be used as a part of mixed oil or processed fats and oils thereof, but 20% by weight or less, preferably 10% by weight, based on the total fats and oils. % Or less, more preferably 5% by weight or less, most preferably 0% by weight is suitable as a plant-based butter-like composition.
- the plant-based butter-like composition of the present invention can contain a hydrophilic emulsifier or a lipophilic emulsifier.
- the ratio is preferably 2% by weight or less, 1% by weight or less, or 0% by weight (emulsifier-less) in the composition.
- composition (A) Protein content derived from plant milk
- the protein content derived from plant milk in this composition (referred to as "A"; the unit is weight%) is 0.7% by weight or more and 0.8% by weight as the lower limit. As mentioned above, it is preferably 1% by weight or more, or 1.2% by weight or more. Further, the upper limit may be 3.5% by weight or less, 3% by weight or less, 2.5% by weight or less, or 2% by weight or less. If the A value is too small, the proportion of solid fat becomes too large, emulsification becomes incomplete, the fat tends to separate easily, and the texture tends to be hard like wax and poorly melt in the mouth. On the other hand, if the amount is too large, the amount of the aqueous phase portion becomes too large and the cream becomes fluid and tends to be difficult to solidify at room temperature.
- non-fat solids means the content of the solids contained in the composition minus fats and oils.
- fat and oil content means the total fat and oil content derived from vegetable milk, vegetable fats and oils and other oily raw materials.
- the weight ratio of fats and oils to the total amount of non-fat solids and water in this composition is 1.2 or more, 1.5 or more, 1.8 or more, or 2. It is preferably 3 or more. Further, the upper limit can be 5 or less, 4.5 or less, or 4 or less.
- the present composition is characterized in that it is an emulsion containing more oil phase than the aqueous phase. If the B value is too low, the amount of the aqueous phase portion becomes too large and the cream becomes fluid and difficult to solidify at room temperature. On the contrary, if the B value is too high, the proportion of solid fat becomes too large and emulsification is difficult. It tends to be complete and the fat tends to separate.
- the production mode of this composition is shown.
- plant milk and optionally water and other aqueous ingredients are mixed to prepare the aqueous phase.
- plant-derived fats and oils are included here, they are included in the aqueous phase here.
- a vegetable oil and fat and, if necessary, other oil-based raw materials are mixed to prepare an oil phase.
- at least a solid vegetable oil at 20 ° C. is used, it can be heated and melted.
- the oil phase can be heated after being mixed with the aqueous phase.
- the oil phase can be added into the aqueous phase, and it is more preferable to add the oil phase while stirring the aqueous phase.
- an aqueous raw material such as fruit juice or syrup may be further mixed and homogenized.
- the obtained emulsion is cooled to form a solid state, and the present composition can be obtained.
- This composition can be used in the same manner as butter. For example, it can be used as a substitute for butter cream, a spread used for application to breads, a kneading material for bread dough, a roll-in material used for pastries such as croissants, and a solid seasoning for cooking.
- Example 1 Commercially available soymilk (solid content: 10.5%, protein content: 4.5%, lipid content: 3.0%) was used as the plant milk.
- the aqueous phase was prepared by adding 0.6 g of rock salt to 75 g of this soymilk (liquid temperature 40 ° C.). While stirring the aqueous phase with a hand mixer, 225 g of coconut oil having a rising melting point of about 25 ° C. was heated to 40 ° C. to melt it, and this was gradually added to prepare an emulsion. The obtained emulsion was cooled in a refrigerator at 4 ° C. overnight to obtain a solid composition.
- the protein content (A value) derived from plant milk of the composition is 1.13%, the total amount of non-fat solids and water derived from plant milk is 24.25%, and the fat content derived from vegetable oil and milk is 75.75%.
- the B value was 3.12. Quality evaluation was carried out with the following a and b as evaluation items as to whether or not the state of the composition was a butter-like composition.
- Comparative example 1 An emulsion was prepared in the same manner as in Example 1 using rapeseed oil having an elevated melting point of less than 10 ° C. instead of coconut oil, and cooled in a refrigerator at 4 ° C. overnight, but the composition did not become a solid. It was.
- Example 2 ⁇ Test Example In addition to the soymilk used in Example 1, various commercially available plant milks shown in Table 1 and milk are used as a reference, and the mixing ratio of the aqueous phase plant milk and the oil phase coconut oil is variously changed. Then, the total amount of the oil phase and the aqueous phase was adjusted to 300 g, which was the same as in Example 1, and a composition was obtained in the same manner as in Example 1. Table 2 shows the compositions of the obtained various compositions and the quality evaluation results thereof. Since the amount of rock salt added is very small, it can be ignored in the amount of aqueous phase.
- Test plots S-2 to S-4 were good as butter-like compositions. However, Test Group S-1 did not become solid, and Test Group S-5 had a poor emulsification state due to increased oil separation.
- Test plots C-2 to C-5 were good as butter-like compositions. However, Test Group C-1 did not become solid, and Test Group C-6 had a poor emulsification state due to increased oil separation. The overall trend was that the quality of the butter-like composition was better than that of the composition using soymilk.
- Test group A-2 was good as a butter-like composition. However, Test Group A-1 did not become solid, and Test Group A-5 had a poor emulsification state due to increased oil separation. The overall tendency was the same quality as the composition using soymilk.
- Test group N-1 was good as a butter-like composition. However, in the test plots N-2 and N-3, the oil separation was large and the emulsified state was poor. The overall trend was that the composition using soymilk had better quality.
- Test Groups M-1 to M-3 are poor as butter-like compositions, and even if the blending ratio is changed, the butter-like quality of the composition using soymilk or soymilk cream cannot be obtained. It was. I also tried fresh cream (35% oil) instead of milk, but the results were similar.
- the emulsified form has an aqueous phase as a continuous phase, and is not at least a water-in-oil emulsion such as margarine or butter, or an oil-in-oil emulsion.
- coconut oil having an elevated melting point of about 25 ° C. was used as the fat and oil seed, but a harder butter-like composition can be obtained by using a fat and oil having a higher melting point as appropriate depending on the required quality.
- Example 2 A butter-like composition containing fruit puree was prepared according to the formulation shown in Table 7.
- the soymilk used in the test example solid content: 10.5%, protein content: 4.5%, lipid content: 3.0%
- stirring 75 g of this soymilk (liquid temperature 40 ° C.) with a hand mixer 225 g of shortening having a rising melting point of about 36 ° C. was heated to 40 ° C. to melt it, and this was gradually added to prepare an emulsion. .. Powdered sugar and passion fruit puree were added thereto, and the emulsion dissolved by stirring with a hand mixer was cooled overnight in a refrigerator at 4 ° C. to obtain a solid composition.
- the obtained solid composition had an A value of 0.86% and a B value of 1.38.
- the obtained solid composition had a slightly soft evaluation of item A but "3" and an evaluation of item A of "4", which were acceptable quality as a butter-like composition. .. It also had conductivity.
- the obtained butter-like composition in a bowl raise the temperature in a hot water bath, adjust the viscosity to a viscosity that is easy to apply with a spatula, apply it to the dough of the roll cake, and roll this dough to obtain a roll cake. It was. In this way, it could be used as a substitute for butter cream.
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Abstract
Description
上記の状況により、これまで以上に植物ベースのバター代替物が求められている。これに関連しそうな公知技術として、以下が挙げられる。
(1)植物乳と、上昇融点が20℃以上の植物性油脂とを含有する乳化物であること、及び、
植物乳由来の蛋白質含量をA重量%、無脂固形分及び水分の総量に対する油脂分の重量比をBとしたときに、下記(a)及び(b)の条件を満たすこと、
(a)A=0.7~3、
(b)B=1.2~5、
を特徴とする、植物ベースのバター様組成物、
(2)5℃以上30℃未満において固体状である、前記(1)記載のバター様組成物、
(3)口内温度において融解する、前記(1)又は(2)記載のバター様組成物、
(4)該乳化物の連続相が、水相である、前記(1)~(3)の何れか1項記載のバター様組成物、
(5)植物乳が、豆乳類、ココナッツ乳又はアーモンド乳である、前記(1)~(4)の何れか1項記載のバター様組成物、
(6)前記(1)~(5)の何れか1項記載のバター様組成物の、バタークリームの代替物としての使用、
(7)前記(1)~(5)の何れか1項記載のバター様組成物の、スプレッドとしての使用、
(8)植物乳を含む水相中に対して、上昇融点が20℃以上の植物性油脂を混合し、加温下で乳化分散させた後、冷却し固化させることを特徴とする、前記(1)~(5)の何れか1項記載のバター様組成物の製造法。
本発明の植物ベースのバター様組成物(以下、これを「本組成物」と略することがある。)において、「バター様組成物」の用語は、乳から製造されるバターと同様の物性を持つ組成物の意味で用いられる。ここで、「バターと同様の物性」とは、具体的には常温において固体状であって、かつ口内では融解する特性をいう。「常温」とは通常5℃以上30℃未満、より室内環境に近い温度では10~28℃をいい、好ましくは15~25℃である。「固体状」とは一定の形状及び体積を保持している状態である。「口内で融解する特性」とは、口内温度である約35~37℃において固体状の物が融解する特性であり、「口溶け性」と称しても良い。
本発明におけるバター様組成物は、乳から製造されるバターと同様の風味を持つ組成物であるのがより好ましい。
本発明において、”植物ベースの”(plant-based)とは、植物由来の原料を基本として組成されていることを意味する。具体的には、バター様組成物中の動物由来の原料の割合が固形分換算で50重量%未満であるのが好ましく、より好ましくは40重量%以下、30重量%以下、20重量%以下、10重量%以下、1重量%以下、0.5重量%以下、0.2重量%以下、0.1重量%以下、0.05重量%以下、又は0重量%である。
本組成物は、主として植物乳と、20℃において固体状の油脂とを含有する乳化物である。その乳化形態は、水分と油脂分との比率によって水中油型、油中水型、油中水中油型、水中油中水型などであり得る。連続相が水相である乳化形態が好ましく、具体的には水中油型、水中油中水型が挙げられる。連続相が水相であるかどうかは、一般にデジタルマルチメータなどを用いて乳化物の導電性の有無によって確認できる。ここで、該乳化物は、完全に均一で安定な乳化状態となっていてもよいし、乳化が一部壊れ、例えば油相粒子が一部粗大化した状態となっていてもよい。
本組成物において、植物乳が少なくとも含まれる。「植物乳」(plant-based milk)は、蛋白質及び好ましくは脂肪が含まれる植物から調製されるミルクであり、液状又は粉末状のものを用いることができる。また、植物乳中にはさらにレシチンなどのリン脂質が含まれることが上記のO/W型乳化物の乳化を安定させる点でより好ましい。
なお、ここで「ミルク」という用語は、牛乳よりも広義の意味で「乳濁液又はその乾燥物」と解釈される。該植物としては、例えば大豆、エンドウ、ヒヨコ豆、緑豆、ピーナッツ、ココナッツ、カシューナッツ、くるみ、ピーカンナッツ、マカダミアナッツ、アーモンド、ヘーゼルナッツ、キャンドルナッツ、ブラジルナッツ、ヒッコリー、ピスタチオ、菜種、ヒマシ、綿実、アマニ、ゴマ、ルピナス、ベニバナ、アボガド、パーム核、ひまわり、シアナッツ等の種実類や豆類などをベースとするミルクなどが挙げられるが、これらに限られない。植物乳は上記の複数の植物から調製されたミルクであってもよい。ある態様では植物乳は豆乳類、ココナッツ乳、アーモンド乳を選択できる。
植物乳のうち、豆乳類とは、豆乳とそれに類するものであり、通常の豆乳に加え、オカラを分離せずに得られる全粒豆乳、豆乳クリームなどが包含される。特に、豆乳クリームは、原料由来のレシチン等の極性脂質が多く含まれており、本発明の植物ベースのバター様組成物の乳化をより安定化することができる。
豆乳クリームは、豆乳よりも脂質含量の高いものを指し、「大豆乳化組成物」、「高脂肪豆乳」などと称されている場合がある。一般に生クリームは牛乳から遠心分離機で分離して製造される。それと同様に豆乳クリームも例えば、丸大豆から得た豆乳を、必要により酵素分解、ミネラル添加等により処理し、さらに遠心分離することにより生成する低比重の油分に富むクリーム層を回収して得たものなどを使用することができるが、特にその製法は限定されるものではない。例えば、特開2012-16348号公報に記載される大豆乳化組成物の製造法や、特表2009-528847号公報、国際公開2002/26788号公報、特開2002-101820号公報、特開平11-56248号公報、特開2011-147394号公報などに記載の方法を用いることができる。
豆乳クリームの脂質含量は下限が乾物中35質量%以上が好ましく、40質量%以上がより好ましい。また上限が75質量%以下が好ましく、70質量%以下がより好ましい。また豆乳クリームの蛋白質含量は乾物中15質量%以上が好ましく、20質量%以上がより好ましい。また上限が40質量%以下が好ましく、35質量%以下がより好ましい。豆乳クリームの脂質/蛋白質含量比は1以上が好ましく、より好ましくは1.2以上、1.5以上又は1.8以上とすることができる。
豆乳クリームのさらに好適な態様としては、よりコクを有し大豆由来の良好な風味を有する点から、大豆蛋白質のうち「脂質親和性蛋白質」が濃縮されていることが好ましい。かかる大豆蛋白質原料としては、例えば特開2012-16348号公報に記載の大豆乳化組成物を使用することができる。脂質親和性蛋白質が濃縮されているかどうかについての指標は該公報に記載のLCI値(Lipophilic Proteins Content Index)を求めることにより推定することができる。本発明では脂質親和性蛋白質が濃縮されている、LCI値が50%以上、好ましくは55%以上の豆乳クリームを使用することがさらに好ましい。LCI値が55%以上の市販の豆乳クリームとしては、例えば不二製油(株)製の「濃久里夢」(こくりーむ)<登録商標>などを使用することができる。
本組成物は、上昇融点が20℃以上の植物性油脂を含有することを特徴とする。ある態様では上昇融点はさらに21℃以上、22℃以上、23℃以上、24℃以上、25℃以上、26℃以上、27以上、28℃以上、29℃以上又は30℃以上であることができる。またある態様では、上昇融点は50℃以下、45℃以下、40℃以下、37℃以下、36℃以下、35℃以下、34℃以下、33℃以下又は32℃以下であるいことができる。なお、本明細書において上昇融点は、
そして該油脂を含む本組成物は、少なくとも室温20℃以下において固体状を維持していれば良く、そうである限り、どのような種類の油脂を組み合わせて用いてもよく、一部に上昇融点が20℃未満の植物性油脂を含有していてもよい。
油脂としては、植物性油脂であれば特に制限はなく、例えば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米ぬか油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油等の1種又は2種以上の植物性油脂を用いることができる。また、該植物性油脂の1種又は2種以上の混合油に対して極度硬化、分別、エステル交換等を施した加工油脂を用いることもでき、ショートニングの製品形態であってもよい。
本組成物には、植物乳以外に、ある態様として水や水性原料を含むことができる。水性原料としては、シロップ等の糖類、デキストリン、水溶性食物繊維、塩類、果汁、調味料、酵母エキス、抹茶粉末、ココア粉末等の風味原料;水性ビタミン、水性蛋白質等の栄養補助原料;水性香料、親水性乳化剤、増粘多糖類等の水に溶解できる原料が挙げられる。本組成物中の水分含量は特に限定されないが、植物乳に由来する水分、別途添加される水や水性原料も含めた総量として20~45重量%が好ましく、25~35重量%がより好ましい。
また、本組成物には、牛乳やクリーム等の乳原料を含むこともできるが、その割合は固形分として10重量%以下であるのが好ましく、より好ましくは8重量%以下、6重量%以下、4重量%以下、2重量%以下、1重量%以下、0.5重量%以下、0.2重量%以下、0.1重量%以下、0.05重量%以下、又は0重量%である。
本組成物には、植物性油脂以外に、他の油性原料を含むことができる。油性原料としては、油性風味料、油性香料、チョコレート、脂溶性ビタミン、脂溶性色素、さらには不溶性の繊維等が挙げられる。
また、本組成物は、乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂を混合油又はその加工油脂の一部として用いることもできるが、全油脂中20重量%以下、好ましくは10重量%以下、より好ましくは5重量%以下、最も好ましくは0重量%とするのが植物ベースのバター様組成物として適当である。
また、本発明の植物ベースのバター様組成物は、親水性乳化剤や親油性乳化剤を含むことができる。その割合は該組成物中に2重量%以下、1重量%以下、又は0重量%(乳化剤レス)であることが好ましい。
(a)植物乳由来の蛋白質含量
本組成物中における植物乳由来の蛋白質含量(これを「A」とする。単位は重量%)は、下限として0.7重量%以上、0.8重量%以上、1重量%以上、又は1.2重量%以上であるのが好ましい。また上限として3.5重量%以下、3重量%以下、2.5重量%以下、又は2重量%以下であることができる。
該A値が少なすぎると、固形脂の割合が多くなりすぎて乳化が不完全になり、脂が分離しやすく、また食感がロウのような硬く口溶けの悪いものとなる傾向にある。一方、逆に多すぎると水相部が多くなりすぎて流動性を持ったクリーム状となり、常温で固体になりにくくなる傾向にある。
本発明において「無脂固形分」とは、本組成物に含まれる固形分から油脂分を除いた含量を意味する。また、本発明において「油脂分」は、植物乳、植物性油脂及びその他の油性原料に由来する全油脂分を意味する。
本組成物中における無脂固形分及び水分の総量に対する油脂分の重量比(これを「B」とする。)は、下限とし1.2以上、1.5以上、1.8以上又は2.3以上であるのが好ましい。また上限として5以下、4.5以下、又は4以下であることができる。
すなわち、本組成物は、油相が水相以上に多く含まれる乳化物であることが特徴である。
該B値が低すぎると、水相部が多くなりすぎて流動性を持ったクリーム状となり、常温で固体になりにくくとなり、逆に高すぎると固形脂の割合が多くなりすぎて乳化が不完全になり、脂が分離しやすくなる傾向にある。
本組成物の製造態様を示す。
例えば、植物乳及び必要により水や他の水性原料を混合して、水相を調製する。なお、植物由来の油脂分はここに含まれるが、ここでは水相に含める。次に、植物性油脂及び必要により他の油性原料を混合して、油相を調製する。ここで、植物性油脂としては20℃において固体状のものを少なくとも用いるため、加温して融解させることができる。また、油相は固体状のままでも水相と混合した後に加温することもできる。混合は例えば水相の中に油相を加えていくことができ、水相を撹拌しつつ油相を加えていくのがより好ましい。混合後は乳化させるために、ホモゲナイザーやホモミキサー等により均質化させ、これにより乳化液を得る。必要により、該乳化液を加えた後に、さらに果汁やシロップ等の水性原料を混合し、均質化してもよい。得られた乳化液を冷却して固体状となし、本組成物を得ることができる。
本組成物は、バターと同様の使用方法ができる。例えば、バタークリームの代替物、パン類への塗布などに用いるスプレッド、パン生地への練り込み材、クロワッサン等のペーストリー類に用いるロールイン材、調理用の固形調味料などに使用できる。
植物乳として、市販の豆乳(固形分:10.5%、蛋白質含量:4.5%、脂質含量:3.0%)を用いた。
この豆乳(液温40℃)75gに対し、岩塩を0.6g添加したものを水相とした。該水相をハンドミキサーで撹拌しつつ、上昇融点が約25℃であるヤシ油225gを40℃に加温して融解させ、これを徐々に加えて、乳化液を調製した。
得られた乳化液を4℃の冷蔵庫にて1晩冷却し、固体状の組成物を得た。
該組成物の植物乳由来の蛋白質含量(A値)は1.13%、植物乳に由来する無脂固形分及び水分の総量は24.25%、植物性油脂及び植物乳に由来する油脂分は75.75%、B値は3.12であった。
該組成物の状態がバター様組成物となっているか否かについて、以下のア、イを評価項目として品質評価を行った。
ア.組成物が常温(20℃)の雰囲気下で1時間放置後、目視にて固体状であるか
イ.冷蔵された組成物を口中に入れると、体温によりバターのように融解し、バター様の食感であると認識できるか。
ウ.導電性
バターやマーガリンの品質評価に熟練した3名のパネラーに依頼して、項目ア、イについて、合議により、最も不良な場合を「1」とし、最も良好な場合を「5」として5点満点で評価した。各項目が共に3点以上であるものを、バター様組成物として合格と評価した。
また、項目ウについては、デジタルマルチメータ((株)マザーツール製)を用いて乳化物の導電性を確認した。
ヤシ油の代わりに上昇融点が10℃に満たない菜種油を用い、実施例1と同様にして乳化液を調製し、4℃の冷蔵庫にて1晩冷却したが、固形状の組成物とならなかった。
実施例1で用いた豆乳の他、表1に示す市販の各種植物乳と、参考として牛乳を用い、さらに水相である植物乳と油相であるヤシ油の混合比率を種々変更し、油相と水相の総量を実施例1と同じ300gに合わせ、実施例1と同様にして組成物を得た。得られた各種組成物の組成と、その品質評価結果を表2に示した。なお、岩塩の添加量は微量のため水相の量において無視できる。
表7の配合により、フルーツピューレ入りのバター様組成物を調製した。
植物乳として、試験例で用いた豆乳(固形分:10.5%、蛋白質含量:4.5%、脂質含量:3.0%)を用いた。この豆乳(液温40℃)75gをハンドミキサーで撹拌しつつ、上昇融点が約36℃であるショートニング225gを40℃に加温して融解させ、これを徐々に加えて、乳化液を調製した。これに粉糖、パッションフルーツピューレを加え、ハンドミキサーで攪拌溶解させた乳化液を4℃の冷蔵庫にて1晩冷却し、固体状の組成物を得た。
得られた固体状の組成物は、A値が0.86%、B値が1.38であった。
得られた固体状の組成物は、品質評価の結果、項目アの評価は少し柔らかめだが「3」、項目イの評価は「4」であり、バター様組成物として合格の品質であった。また、導電性も有していた。
Claims (10)
- 植物乳と、上昇融点が20℃以上の植物性油脂とを含有する乳化物であること、及び、
植物乳由来の蛋白質含量をA重量%、無脂固形分及び水分の総量に対する油脂分の重量比をBとしたときに、下記(a)及び(b)の条件を満たすこと、
(a)A=0.7~3、
(b)B=1.2~5、
を特徴とする、植物ベースのバター様組成物。 - 5℃以上30℃未満において固体状である、請求項1記載のバター様組成物。
- 口内温度において融解する、請求項2記載のバター様組成物。
- 該乳化物の連続相が、水相である、請求項3記載のバター様組成物。
- 植物乳が、豆乳類、ココナッツ乳又はアーモンド乳である、請求項1記載のバター様組成物。
- 植物乳が、豆乳類、ココナッツ乳又はアーモンド乳である、請求項3記載のバター様組成物。
- 植物乳が、豆乳類、ココナッツ乳又はアーモンド乳である、請求項4記載のバター様組成物。
- 請求項1記載のバター様組成物の、バタークリームの代替物としての使用。
- 請求項1記載のバター様組成物の、スプレッドとしての使用。
- 植物乳を含む水相中に対して、上昇融点が20℃以上の植物性油脂を混合し、加温下で乳化分散させた後、冷却し固化させることを特徴とする、請求項1記載のバター様組成物の製造法。
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SG11202110308PA SG11202110308PA (en) | 2019-03-28 | 2020-03-26 | Plant-based butter-like composition |
CA3133617A CA3133617A1 (en) | 2019-03-28 | 2020-03-26 | Plant-based butter-like composition |
CN202080024722.4A CN113645847A (zh) | 2019-03-28 | 2020-03-26 | 基于植物的黄油状组合物 |
JP2021509569A JP7020585B2 (ja) | 2019-03-28 | 2020-03-26 | 植物ベースのバター様組成物 |
AU2020247437A AU2020247437A1 (en) | 2019-03-28 | 2020-03-26 | Plant-based butter-like composition |
KR1020217029257A KR20210143755A (ko) | 2019-03-28 | 2020-03-26 | 식물 베이스의 버터상 조성물 |
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KR102597104B1 (ko) * | 2022-07-29 | 2023-10-31 | 송현애 | 타이거너츠를 포함하는 글루텐 및 견과류 프리 식물성 버터 |
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AU2023221129A1 (en) | 2022-02-17 | 2024-08-29 | Adeka Corporation | Oil or fat composition for rich flavor enhancement |
KR102536212B1 (ko) * | 2023-02-16 | 2023-05-30 | 강희정 | 비건용 오트밀 스프레드의 제조방법 |
WO2024204292A1 (ja) * | 2023-03-31 | 2024-10-03 | 不二製油グループ本社株式会社 | 植物ベースの水中油型乳化物及びその製造方法 |
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US20220159987A1 (en) | 2022-05-26 |
AU2020247437A1 (en) | 2021-10-21 |
KR20210143755A (ko) | 2021-11-29 |
EP3949743A4 (en) | 2022-12-07 |
JPWO2020196713A1 (ja) | 2021-10-14 |
CN113645847A (zh) | 2021-11-12 |
SG11202110308PA (en) | 2021-10-28 |
JP2022027964A (ja) | 2022-02-14 |
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