WO2021086074A2 - Butter-substitute fat composition - Google Patents

Abstract

The present invention relates to a fat composition, which is similar in quality to butter so as to replace butter, and, more specifically, to a fat composition containing specific amounts of edible fat, an emulsifier, a flavor-enhancing material, and water so as to implement physical properties similar to those of butter and implement the natural flavor of natural butter, thereby replacing butter.

Description

Butter substitute fat composition

The present invention relates to an oil-fat composition that is similar in quality to butter and can replace butter, and more particularly, by including a certain amount of edible oil, emulsifier, flavor enhancing material, and water to realize physical properties similar to butter, and It relates to a fat or oil composition capable of replacing butter by implementing the natural flavor of butter.

Butter is a food derived from milk and contains more than 80% of milk fat. By churning the cream separated from the milk, the fat balls are broken and the milk fat is lumped to form fat grains. This is called butter, which is made by working so that the remaining moisture is dispersed in the fat.

Margarine and processed butter are fatty foods made as a substitute for butter, and are made into a state similar to butter by adding food additives to normal milk fat and edible fats, then emulsifying and rapidly cooling, and processed butter with milk fat content of 50% or more of crude fat. If the content of milk fat is less than 50% of crude fat, it is called margarine.

In the confectionery and bakery industry, fat and oil compositions such as margarine and processed butter are used as substitutes for natural butter. The conventional fat or oil composition can increase the volume of the product and obtain a soft internal wound due to the lubricating action due to the addition of fats and oils and the trapping action of air in confectionery and baking.

On the other hand, in order to satisfy the taste of high-end consumers due to an increase in income, more and more companies prefer natural butter to the conventional fat or oil composition of artificial flavor. However, while natural butter has its own natural and savory flavor, it has the disadvantage of high price and poor supply and demand.

In order to solve this problem, research and development are being made on oil and fat compositions with higher butter content, but as the butter content increases, the disadvantages of butter that are expensive and difficult to supply are highlighted, and as the butter content decreases, the savory flavor decreases. Due to its limitations, it cannot be a fundamental countermeasure to replace natural butter.

The present invention is intended to solve the problems of the prior art described above, by including a specific content of edible oil, emulsifier, flavor enhancing material and water to implement physical properties similar to butter and to implement the natural flavor of natural butter to replace butter. It is a technical problem to provide a possible oil and fat composition.

In order to achieve the above technical problem, according to the first aspect of the present invention, based on a total of 100 parts by weight of the composition, 60 to 90 parts by weight of edible fat, 0.01 to 5 parts by weight of emulsifier, 0.1 to 5 parts by weight of flavor enhancing material, and A butter replacement fat or oil composition comprising 5 to 30 parts by weight of water is provided.

In addition, according to a second aspect of the present invention, there is provided a food product prepared using the butter substitute fat or oil composition.

Since the butter replacement oil composition according to the present invention realizes the natural flavor of natural butter and physical properties similar to butter compared to the conventional oil composition composition, when used as a substitute for butter, while satisfying the taste of consumers, the raw material cost is increased and the supply and demand is unstable. You can minimize discomfort.

Hereinafter, the present invention will be described in more detail.

The butter replacement fat composition of the present invention comprises 60 to 90 parts by weight of edible fat, 0.01 to 5 parts by weight of emulsifier, 0.1 to 5 parts by weight of flavor enhancing material, and 5 to 30 parts by weight of water, based on 100 parts by weight of the total composition.

Edible fats and fats included in the butter replacement fats and oils composition of the present invention may be selected from the group consisting of liquid fats, solid fats, or combinations thereof, for example, liquid or solid animal or vegetable fats, hydrogenated oils of the fats and oils Alternatively, any suitable edible material such as transesterified oil, liquid oil obtained by fractionating the fats and oils, and solid fat may be used. Specific examples of the liquid fats and oils include those selected from the group consisting of corn oil, rapeseed oil (vegetable oil), soybean oil, cottonseed oil, sesame oil, olive oil, palm olein oil, hydrogenated oils thereof and transesterified fats or combinations thereof, Specific examples of the solid fats and oils include those selected from the group consisting of palm oil, palm stearin oil, palm oil, tallow, pork fat, hydrogenated oils thereof and transesterified fats and oils, or combinations thereof. These edible fats and oils may be used alone or in combination of two or more.

The content of the edible fat may be 60 parts by weight or more, 65 parts by weight or more, 70 parts by weight or more, 75 parts by weight or more, or 80 parts by weight or more, 90 parts by weight or less, 85 parts by weight based on 100 parts by weight of the total butter replacement fat composition. It may be parts by weight or less, 80 parts by weight or less, 75 parts by weight or less, or 70 parts by weight or less, and for example, it may be 60 to 90 parts by weight, 65 to 85 parts by weight, 70 to 85 parts by weight, or 80 to 85 parts by weight. If the content of edible fat in the fat or oil composition is less than the above range, there may be a problem in that water-in-oil (W/O) type emulsion is not well formed, and if it exceeds the above range, the raw material for the aqueous phase is not well dissolved and thus a uniform product This can lead to problems that are not manufactured.

The content of the liquid fat or oil contained in the butter replacement fat or oil composition of the present invention may be 15 parts by weight or more, 20 parts by weight or more, 25 parts by weight or more, or 30 parts by weight or more, and 50 parts by weight or less based on the total 100 parts by weight of edible fat and oil. , 45 parts by weight or less, 40 parts by weight or less, or 35 parts by weight or less, and may be, for example, 15 to 50 parts by weight, 18 to 40 parts by weight, or 25 to 32 parts by weight.

The content of solid fats and oils contained in the butter replacement fat composition of the present invention is 50 parts by weight or more, 55 parts by weight or more, 60 parts by weight or more, 65 parts by weight or more, 68 parts by weight or more, or 70 parts by weight based on the total 100 parts by weight of edible fat and oil. It may be at least 85 parts by weight, up to 80 parts by weight, up to 75 parts by weight, up to 70 parts by weight, or up to 65 parts by weight, for example, 50 to 85 parts by weight, 60 to 80 parts by weight, or 68 to It may be 75 parts by weight. The liquid fats and fats contained in the butter replacement fats and oils composition of the present invention can have physical properties similar to those of natural butter by being properly blended in the above range, for example, similar to the solid fat content (SFC%). Can be adjusted.

The emulsifier can be used without limitation as long as it is described in the Code of Food Additives. For example, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, organic acid fatty acid ester, or a combination thereof may be used.

The content of the emulsifier may be 0.01 parts by weight or more, 0.05 parts by weight or more, 0.1 parts by weight or more, 0.5 parts by weight or more, 1 part by weight or more, or 2 parts by weight or more, and 5 parts by weight or less based on 100 parts by weight of the butter replacement fat composition. , 4.5 parts by weight or less, 4 parts by weight or less, 3 parts by weight or less, 3.5 parts by weight or less, or 3 parts by weight or less, for example, 0.01 to 5 parts by weight, 0.05 to 6 parts by weight, or 0.05 to 3 parts by weight. . When the content of the emulsifier is appropriately added in the above range, the butter replacement fat or oil composition of the present invention can have an emulsified state similar to that of natural butter. For example, the interfacial tension between the oil phase and the water phase of the oil and fat composition is It is possible to have a similar emulsified state by controlling similarly to the interfacial tension between the oil phase and the water phase.

The flavor-enhancing material is preferably processed with milk-derived raw materials in order to realize a flavor similar to that of natural butter. Ingredients for implementing flavor according to an embodiment of the present invention include anhydrous milk fat obtained from fermented butter and 5-hydroxy-2-decenoic acid delta-lactone, processed cheese products with a high content of buttric acid, milk cream fermented with lactic acid, etc. Can be used alone or in combination of two or more, for example, anhydrous milk fat, 5-hydroxy-2-decenoic acid delta-lactone, casein sodium, mixed whole powder, butter concentrated flavor, sour cream, processed cheese powder or these What is selected from the group consisting of a combination of can be used.

The content of the flavor enhancing material may be 0.1 parts by weight or more, 0.3 parts by weight or more, 0.5 parts by weight or more, 0.7 parts by weight or more, 1 part by weight or more, 1.5 parts by weight or more, or 2 parts by weight or more based on 100 parts by weight of the butter replacement fat composition. May be 5 parts by weight or less, 4.5 parts by weight or less, 4 parts by weight or less, 3.5 parts by weight or less, or 3 parts by weight or less, for example, 0.1 to 5 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3 parts by weight Alternatively, it may be 0.7 to 3 parts by weight. By appropriately adding the flavor enhancing material in the above content range, the butter replacement fat or oil composition of the present invention can have a flavor similar to that of natural butter, such as a combination of lactone, milk fat, butric acid and lactic acid, which are flavor substances of natural butter. It is possible to have a similar flavor.

Water suitable for drinking water may be used as water included in the butter replacement fat or oil composition included in the present invention. The content of water may be 5 parts by weight or more, 8 parts by weight or more, 10 parts by weight or more, 15 parts by weight or more, or 20 parts by weight or more, 30 parts by weight or less, 25 parts by weight or less, It may be 20 parts by weight or less, 18 parts by weight or less, or 15 parts by weight or less, and for example, it may be 5 to 30 parts by weight, 5 to 25 parts by weight, or 10 to 20 parts by weight. When the water content contained in the butter replacement fat or oil composition of the present invention exceeds the above range, there may be a problem in that the oil-in-water (O/W) type emulsion is not well formed.

In addition to the above components, various components may be additionally included in the oil-fat composition of the present invention. For example, if necessary, an additive selected from the group consisting of flavors, condensed milk, antioxidants, acidity regulators, refined salts, sugars, coloring agents, or combinations thereof may be further included, and the content may be appropriately selected.

According to another aspect of the present invention, there is provided a food product prepared by using the butter substitute fat or oil composition.

In one embodiment, the butter replacement fat or oil composition of the present invention is first mixed with edible fat and oil to raise the temperature to 50 to 90° C., such as 70° C., and then add an emulsifier component to prepare an oil phase, and then an emulsifier, Raw materials such as a flavor enhancing material, water, and additives are mixed, and the temperature is raised to 50 to 90°C, for example, 70°C to completely dissolve the raw materials to prepare an aqueous phase. Thereafter, while maintaining the prepared oil phase and aqueous phase at 50 to 90°C, such as 70°C, the entire amount of the aqueous phase was added to the oil phase, stirred with a homomixer, emulsified in a water-in-oil type, and then quenched to maintain the butter replacement of the present invention. The composition can be prepared.

The prepared butter replacement fat or oil composition may be used in food production, and for example, the fat or oil composition may be used in the production of pound cakes. In one embodiment, after creaming the fat or oil composition of the present invention using a whipper, sugar and eggs are added little by little to make a soft creamy state, and the dough is completed by mixing sieved flour and baking powder, and put it in a pan and overheated. Bake at 180° C. under heat at 150° C. for 30 minutes to prepare a pound cake.

Hereinafter, the present invention will be described in more detail through Examples and Comparative Examples. However, the following examples are provided for illustrative purposes only to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

[Example]

(1) Preparation of edible fats and oils with solid fat content (SFC) similar to butter

Edible fats and oils were prepared by blending the raw materials shown in Table 1 according to each blending amount. The raw materials were heated to 70° C. and mixed, and then transferred to a cell for SFC measurement and loaded. After maintaining at 0℃ for 1 hour and solidifying uniformly, equilibrate at each temperature at 10℃, 21.1℃, 26.7℃, 33.3℃ and 37.8℃ for 30 minutes, and then mq-20 NMR analyzer (Brucker Opics) instrument The solid paper content was measured using and shown in Table 2.

[Table 1]

[Table 2]

As can be seen from Tables 1 and 2, Example I-1, which is an edible fat and oil used in the butter replacement fat composition of the present invention, is Comparative Examples I-1 to I-7 and Examples I-2 and I-3. It was confirmed that the solid paper content at each temperature was the most similar to that of butter. In particular, the solid paper content was similar to butter at temperatures corresponding to the working temperature of the confectionery and baking process of 10℃, 21.1℃, and 26.7℃. It can be seen that the butter replacement fat or oil composition of the present invention including fats and oils has a workability similar to that of butter during the confectionery and bakery processes. In addition, it can be seen that the butter replacement fat composition of the present invention has similar mouth-melting properties to butter from the characteristics of the solid fat content similar to that of butter at temperatures similar to body temperatures of 33.3°C and 37.8°C.

(2) Preparation of a fat or oil composition having an emulsifying power similar to that of butter

In order to prepare a fat or oil composition having an emulsifying power similar to that of butter, the raw materials shown in Table 3 were blended according to the respective blending amounts to prepare a fat or oil composition. After the raw materials were heated to 70° C. and mixed, the interfacial tension was measured using Sigma 701 (Biolin Scientific). The interfacial tension was measured using the Du Nouy ring method. After filling 60ml of distilled water (heavy phase) into the measuring vessel, the Du Nouy ring made of platinum material was placed so as to be immersed in the heavy phase, and the interface was formed by filling the light phase, and the Du Nouy ring passed through the formed interface. And the interfacial tension was measured, and it is shown in Table 4.

[Table 3]

[Table 4]

As can be seen from Table 4, it was confirmed that the oil-fat composition, Example II-1, had an interface tension similar to that of butter than in Examples II-2 to II-5 and Comparative Examples II-1 and II-2. It can be seen that the size of the water droplet may be similar to that of butter when the oil-fat composition of the present invention is prepared as a water-in-oil (W/O) type emulsion from the properties having similar tension.

(3) Preparation of butter-replaceable fat and oil composition with flavor similar to butter

In order to prepare the butter substitute fat composition of the present invention having a flavor similar to butter, the ingredients shown in Table 5 were blended according to the respective blending amounts to prepare a butter substitute fat composition. First, edible fats and oils were mixed with a composition corresponding to Example 1 (Example I-1) of (1), and the temperature was raised to 70°C, and then the emulsifier component used in Example II-1 (saturated and An oil phase was prepared by adding unsaturated glycerin fatty acid, lecithin and polysorbate 80). Next, the raw materials shown in Table 5 were mixed and the temperature was raised to 70°C to completely dissolve the raw materials to prepare an aqueous phase. While maintaining the prepared oil phase and aqueous phase at 70° C., the entire amount of the aqueous phase was added to the oil phase, stirred with a homomixer, emulsified in a water-in-oil type, and then quenched to prepare a fat or oil composition.

The prepared oil composition was aged at 15° C. for 3 days, and then a pound cake was prepared by the formulation shown in Table 6. In the manufacturing method, after creaming the fat or oil composition using a whipper, sugar and eggs were added little by little to prepare a soft creamy state. Mix the sifted flour and baking powder to complete the dough, put it in a pan, and bake for 30 minutes at 180℃ over the heat and 150℃ under the lower heat. The overall satisfaction of the prepared pound cake is shown in Table 7.

[Table 5]

[Table 6]

[Table 7]

As can be seen from Table 7, all of Examples III-1 to III-3 showed higher overall satisfaction than Comparative Example III-1, and showed similar satisfaction to that of butter. And showed similar satisfaction.

Claims (8)

1. Based on a total of 100 parts by weight of the composition, 60 to 90 parts by weight of edible oil, 0.01 to 5 parts by weight of emulsifier, 0.1 to 5 parts by weight of a flavor enhancing material, and 5 to 30 parts by weight of water.
2. The butter replacement fat or oil composition of claim 1, wherein the edible fat or oil is selected from the group consisting of liquid fats, solid fats, or combinations thereof.
3. The method of claim 2, wherein the liquid oil is selected from the group consisting of corn oil, rapeseed oil, soybean oil, cottonseed oil, sesame oil, olive oil, palm olein oil, hydrogenated oil and transesterified fat or a combination thereof,

   The solid fat or oil is selected from the group consisting of palm oil, palm stearin oil, palm oil, tallow, pork fat, hydrogenated oil and transesterified fat or a combination thereof,

   Butter replacement fat composition.
4. The butter replacement fat composition according to claim 1, wherein the edible fat or oil comprises 15 to 50 parts by weight of liquid fat and oil based on a total of 100 parts by weight.
5. The butter of claim 1, wherein the emulsifier is selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, organic acid fatty acid ester, or a combination thereof. Alternative fat composition.
6. The method of claim 1, wherein the flavor enhancing material is made of anhydrous fat, 5-hydroxy-2-decenoic acid delta-lactone, casein sodium, mixed whole powder, butter concentrated flavor, sour cream, processed cheese powder, or a combination thereof. A butter replacement fat or oil composition selected from the group.
7. The butter replacement fat or oil composition according to claim 1, further comprising an additive selected from the group consisting of flavors, condensed milk, antioxidants, acidity regulators, refined salts, sugars, colorants, or combinations thereof.
8. A food product prepared using the butter replacement fat or oil composition of any one of claims 1 to 7.