JP2018164444A - Water-in-oil type emulsified fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a water-in-oil type emulsified fat composition having long-lasting excellent flavor and rich strong butter flavor even in the case where the content of milk protein, butter or milk fat is small, and a bakery product having long-lasting excellent flavor and rich strong butter flavor using the water-in-oil type emulsified fat composition.SOLUTION: A water-in-oil type emulsified fat composition contains 0.001 to 10 mass% (based on the composition) of whey mineral as solids, and milk fat decomposed product and/or yeast extract. It is preferable that calcium content of the whey mineral in solids is less than 2 mass%.SELECTED DRAWING: None

Description

  The present invention relates to a plastic water-in-water emulsified oil / fat composition having a long-lasting umami taste and a strong buttery flavor, and a long-lasting umami and richness using the plastic water-in-oil emulsified oil / fat composition. It relates to a bakery product having a strong buttery flavor.

Butter is highly preserved, has a long-lasting umami taste and rich butter flavor, and bakery products that use butter also have a long-lasting umami taste and rich butter flavor. Widely used in the bread industry.
However, butter has good meltability due to its fat and oil characteristics, but it is easy to use in terms of physical properties, such as extremely soft in summer and separated or dissolved in oil because it is hard at low temperatures and slightly low in melting point. It wasn't. Therefore, a plastic water-in-water emulsified oil and fat obtained by emulsifying an oil phase using various animal and vegetable oils other than milk fat and an aqueous phase in which powdered milk such as skim milk powder is dissolved into a water-in-oil type and cooling plasticization. The composition is used for the production of various foods and beverages including confectionery and bread. This plastic water-in-oil emulsified oil and fat composition is widely used in place of butter because it has good workability and can impart a certain level of butter flavor to various foods and drinks including bakery products.

  However, since various animal and vegetable oils and fats used in the oil phase naturally have no milk flavor, the plastic water-in-oil emulsified fat composition has a problem that the butter flavor is insufficient. Therefore, milk fat and butter may be blended for the purpose of obtaining a good butter flavor, but because the physical properties and cost are basically limited to a blending amount of at most about 30% by weight as milk fat in the oil phase, Only the butter flavor equivalent to that ratio can be felt. Further, the amount of milk fat is often reduced to 10% by mass or less due to the cost due to the recent demand for butter, and even such a small amount of milk fat has a strong butter flavor equivalent to butter. There is a need for a water-in-oil type emulsified oil / fat composition.

  Conventionally, as milk powders used in the aqueous phase, the use of whole milk powder obtained by pulverizing cow's milk or skim milk powder obtained by pulverizing skim milk has been mainstream. The reason is that whole milk powder or skim milk powder is obtained by directly pulverizing cow milk or the aqueous phase component of milk, and therefore, it is possible to impart a rich buttery flavor as well as butter.

  However, in recent years, there have been an increasing number of occasions where powdered dairy products further enriched with milk proteins are used for the purpose of obtaining a richer flavor and reducing costs. Specifically, whey powder obtained by pulverizing whey, and milk proteins such as whey protein concentrate (WPC), whey protein isolate (WPI), total milk protein (TMP), sodium caseinate, and potassium caseinate .

However, since these powdery dairy products are concentrated to an unfavorable flavor component in the milk, there is a problem that the taste of butter is not felt and the taste is strongly felt.
Therefore, in water-in-oil plastic oil and fat compositions, various researches have been conducted on how to provide the same long-lasting umami and rich butter flavor as butter even when the content of milk protein, butter and milk fat is low. Has been proposed.

First, a fragrance is generally used. However, in this method, the butter flavor is enhanced, but there is a problem that a thick butter-flavored butter-flavored plastic water-in-oil emulsified fat composition cannot be obtained.
Therefore, a method of using a small amount of a dairy product and a milk flavor enhancer in combination (for example, see Patent Documents 1 to 6), a method of using an amino acid composition instead of butter (for example, see Patent Document 7), and the like have been proposed. .

  However, the method of using the milk flavor enhancer of Patent Documents 1 to 6 does not actually give the milk flavor itself, but simply tries to enhance the milk flavor simply by giving a rich taste. is there. For this reason, there is a problem that the butter flavor, particularly the taste of butter, is not perceived in place of the strength of the rich taste. Moreover, the flavor of components other than the butter flavor is similarly enhanced, and there is also a problem that the butter flavor cannot be noticeably enhanced. In addition, these materials have a problem that the flavor of the material itself is strong in order to impart a rich taste, and when the amount added is increased, the flavor is felt.

Moreover, the method of using the amino acid composition described in Patent Document 7 has a problem in that there is a possibility that a taste is produced when the amount of amino acid added is increased in order to enhance the butter flavor.
In addition, whey minerals having a specific composition have been proposed as components capable of enhancing or imparting milk flavor with a very small addition amount (see, for example, Patent Documents 8 and 9). There was a problem that the taste was slightly lacking. Then, the method (refer patent document 10) which uses a whey mineral and a dairy product which does not contain casein together, and the method (patent document 11) which uses a whey mineral and a lactic acid fermentation flavor material together are proposed. However, in these methods, there is a problem that the umami taste of butter becomes insufficient, and in particular, when the content of dairy products is reduced, an egg taste is felt in addition to the butter flavor.

JP 2007-202492 A JP 2010-057434 A Japanese Patent Application Laid-Open No. 07-236451 JP 2000-135055 A JP 2008-259447 A JP 2000-004822 A No. 2009-101972 JP 2014-050336 A JP 2014-050337 A Japanese Patent Laying-Open No. 2015-188357 Japanese Patent Laying-Open No. 2015-144451

  Therefore, an object of the present invention is a plastic water-in-oil emulsified oil / fat composition having a long-lasting umami taste and a strong butter flavor even when the content of milk protein, butter and milk fat is low, and An object of the present invention is to provide a bakery product having a long-lasting umami taste and a rich buttery flavor using the water-in-oil plastic oil / oil composition.

  As a result of various studies to solve the above-mentioned problems, the present inventors have used a whey mineral known as a milk flavor imparting material in combination with a milk fat decomposed product and / or a yeast extract, thereby maintaining a long-lasting umami and richness. It has been found that a strong butter flavor can be obtained and the above problems can be solved.

The present invention has been completed on the basis of the above findings, and contains a whey mineral as a solid content of 0.001 to 5% by mass (composition basis), and a plasticity containing a milk fat decomposition product and / or a yeast extract. A water-in-oil emulsified oil / fat composition is provided.
Moreover, this invention provides the bakery product which mix | blended this water-in-oil type emulsified oil-fat composition.

The plastic water-in-oil emulsified oil / fat composition of the present invention has a strong buttery flavor with a long lasting taste and richness even when the content of milk protein, butter and milkfat is low.
Further, the bakery product of the present invention has a strong buttery flavor with a long lasting taste and richness even when the content of milk protein, butter and milk fat is low.

Hereinafter, the water-in-oil type emulsified oil / fat composition of the present invention will be described in detail based on preferred embodiments.
First, the whey mineral used in the present invention will be described in detail.
The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey used as a raw material.
As the whey mineral used in the present invention, the calcium content in the solid content is less than 2% by mass, particularly 1% in terms of obtaining a plastic water-in-oil emulsified oil and fat composition having better milk flavor and mouth melt. It is preferred to use less than% whey minerals. The lower the calcium content, the better. The content of calcium in whey minerals can be measured by high frequency inductively coupled plasma optical emission spectrometry (ICP), ion chromatography (IC), or atomic absorption spectrophotometry (AAS). It is preferable to measure by the method (ICP).

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. As a method for obtaining whey minerals having a calcium content of less than 2% by mass, lactose and proteins are removed from milk or whey by membrane separation and / or ion exchange and cooling to obtain whey minerals. A method using acidic whey using milk in which calcium is reduced in advance, or a method of inserting a step of removing calcium when producing whey minerals from sweet whey can be mentioned. In terms of efficiency and cost in industrial implementation, it is preferable to adopt a method of inserting a step of removing calcium after the mineral is concentrated to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  The content of the whey mineral in the water-in-plastic plastic emulsified oil / fat composition of the present invention is 0.001 to 5% by mass, preferably 0.03 to 5% by mass, more preferably as solid content, based on the composition. It is 0.05-2 mass%, More preferably, it is 0.1-1%. When the content of the whey mineral is less than 0.001% by mass, in addition to the effects of the present invention, in particular, there is a possibility that the body taste may be weakened, the persistence of taste is hardly seen, and 5% by mass Exceeding this may cause bitterness, salty taste, and misty taste.

Then, the milk fat decomposition product used by this invention is described.
The milk fat decomposed product in the present invention is obtained by partially decomposing oil and fat by causing alkali or a lipolytic enzyme to act on milk fat or a milk product containing milk fat, such as butter and cream. Milk fat breakdown products include flavor components derived from fats and oils such as fatty acids, glycerin, monoglycerides, diglycerides, and triglycerides, and organic acids and hydrocarbons, alcohols, aldehydes, esters, and other secondary products produced during the process. It is a mixture with flavor components such as sulfur compounds, ketones, fatty acids, fatty acid esters, aromatic compounds and lactones. In the present invention, a commercially available milk fat degradation product may be used, or a milk fat degradation product produced by a known method using the above-described dairy product as a raw material may be used. Commercially available milk fat degradation products include, for example, Delician Butter Taste HB-2, Milk Booster (above, Taiyo Fragrance Co., Ltd.), Milk Fine, Butter Fine, Cream Fine (above, Morinaga Milk Industry Co., Ltd.) butter B900 ( Tatua Japan Co., Ltd.).

  The content of the milk fat degradation product in the water-in-oil plastic oil composition of the present invention is preferably 0.005% by mass to 5% by mass, more preferably 0.01% by mass to 2%, based on the composition. It is 0.05 mass% or less, More preferably, it is 0.05 mass% or more and 1 mass% or less. By setting it within this range, a strong buttery flavor that is rich and durable can be imparted to the water-in-oil type emulsified oil / fat composition.

Subsequently, the yeast extract used in the present invention will be described.
The yeast extract is an extract extracted by subjecting a yeast culture to treatment such as autolysis, enzyme, hot water, physical disruption, acid decomposition, alkali decomposition, and freeze-thaw method. The kind of yeast used for the production of the yeast extract is not particularly limited, and baker's yeast, brewer's yeast, wine yeast, torula yeast, milk yeast and the like can be used without particular limitation, but milk yeast is preferred. In the present invention, yeast belonging to the genus Saccharomyces is preferably used in that a high effect can be obtained by adding a small amount and a stable effect can be obtained. In the present invention, a commercially available yeast extract may be used, or a yeast extract produced by a known method using the above yeast as a raw material may be used. Examples of commercially available yeast extracts include Himax GL (Fuji Food Industry Co., Ltd.), lactobase LYM-P, and lactobase LYS-P (Dainippon Meiji Sugar Co., Ltd.).

  The yeast extract may be in any form such as liquid, paste, or solid (powder, granule, tablet). When the yeast extract is liquid or pasty, the solid content is preferably 20 to 80% by mass, more preferably 40 to 70% by mass.

  The content of the yeast extract in the water-in-plastic-type emulsified oil / fat composition of the present invention is preferably 0.005% by mass or more and 5% by mass or less, more preferably 0.01% by mass or more and 2% by mass, based on the composition. % Or less, more preferably 0.05 mass% or more and 1 mass% or less. By being within this range, in addition to being able to impart a rich buttery flavor to the plastic water-in-oil emulsified oil and fat composition, the distinction of the flavor is suppressed and a sustained natural butter flavor is obtained. be able to.

  In the present invention, the combined use of a milk fat degradation product and a yeast extract makes it possible to make a long-lasting umami taste and rich buttery flavor more clearly, and a natural buttery flavor that is durable. This is preferable.

  In the present invention, when the milk fat degradation product and yeast extract are used in combination, the preferred total content is preferably 0.01% by mass or more and 5% by mass or less, more preferably 0.02% by mass or more and 2% by mass or less, based on the composition. More preferably, it is 0.1 mass% or more and 1 mass% or less. Moreover, the preferable content ratio is mass ratio (the former: latter), Preferably it is 10: 90-90: 10, More preferably, it is 10: 90-80: 20, More preferably, it is 10: 90-67: 34.

The plastic water-in-oil emulsified oil / fat composition of the present invention preferably contains bitter juice in that it can improve the sustainability of the taste of umami and rich butter flavor.
Bitter juice is a by-product of collecting sodium chloride from seawater, and its composition varies depending on conditions such as the salt production method, concentration, concentration temperature, etc., but the main component is magnesium chloride.
The bitter juice used in the present invention has a magnesium content in ash of 5% by mass or more, particularly 10% by mass or more in that a water-in-oil plastic oil-in-water emulsified oil and fat composition having better butter flavor and mouth melt is obtained. Concentrated bitter juice is preferred. The upper limit of the magnesium content is not particularly limited, but is preferably 30% by mass or less, and preferably 20% by mass or less.

  The content of the bitter juice in the plastic oil-in-water emulsified oil / fat composition of the present invention is preferably 0.015 to 0.6% by mass, more preferably 0.025 to 0.4% by mass as a solid content, based on the composition. %, More preferably 0.035 to 0.25%. If the content of the bitter juice is less than 0.015% by mass, the effect of improving the sustainability of umami tends to be weakened, and if it exceeds 0.6% by mass, the bitterness may be felt.

The plastic water-in-oil emulsified oil / fat composition of the present invention preferably contains a lactic acid fermentation flavor raw material in that a more excellent umami and rich butter flavor can be obtained.
The lactic acid fermentation flavor material is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria. As the substrate, a milk raw material can be used in that a good milk flavor can be obtained. preferable. The milk ingredients include milk, concentrated milk, condensed milk, whey, cream, butter, butter cream, cream cheese, natural cheese, processed cheese and other milk products and dairy products, skim milk powder, whole milk powder, whey powder and other milk powder And dairy products containing lactose such as skim milk can also be used.
In the present invention, as the lactic acid fermentation flavor material, commercially available foods and beverages and flavor materials using lactic acid fermentation, such as cream cheese, natural cheese, process cheese, yogurt, fermented milk beverage, fermented seeds for bread making, etc. are used. You can also.
Moreover, in this invention, 2 or more types of lactic acid fermentation flavor materials from which a substrate and fermentation conditions differ can also be used as said lactic acid fermentation flavor material.

  The content of the lactic acid fermentation flavor material in the water-in-oil plastic oil emulsified oil / fat composition of the present invention is preferably 0.01 to 20% by mass, more preferably 0.1 to 10% by mass, even more preferably, based on the composition. Is 2 to 6% by mass. If the amount is less than 0.01% by mass, the effect of use is not observed. If the amount is more than 20% by mass, the acidity becomes strong and the balance of the flavor is greatly lost.

Hereinafter, with respect to the method for producing the lactic acid fermentation flavor material, a preferred embodiment when a milk raw material is used as a substrate that can be assimilated by lactic acid bacteria will be described in detail.
In order to obtain the lactic acid fermentation flavor material, first, a mixed solution containing a substrate capable of assimilating lactic acid bacteria, preferably a milk raw material is prepared.
Specifically, milk, dairy products containing a lot of water such as milk, concentrated milk, whey, cream, butter, cream cheese, natural cheese, processed cheese, or water, skimmed milk powder, whole milk powder, whey powder, etc. Add milk ingredients such as powdered milk, milk protein, lactose, butter, etc., and adjust the water content to preferably 20-95% by mass, more preferably 70-90% by mass, containing milk ingredients Use mixed solution. Further, the mix liquid containing the milk raw material can be an oil-in-water emulsion to which edible fats and oils are added. However, in order to obtain a lactic acid fermentation flavor material having a good flavor balance, The content is preferably 10% by mass or less, more preferably 5% by mass or less.

It is preferable that the content of the said milk raw material is 2-50 mass% as non-fat milk solid content by the point which can manufacture stably the lactic-acid-fermentation flavor raw material with which the flavor was reinforced, and 5-20 mass%. % Is more preferable.
In addition, the mixed solution preferably contains 0.01 to 0.2% by mass of free fatty acid, more preferably 0.02 to 0.1% by mass in terms of obtaining a lactic acid fermentation flavor material with enhanced flavor. It is desirable. If it is less than 0.01% by mass, the effect of enhancing the flavor due to the inclusion of free fatty acids is difficult to obtain, and if it exceeds 0.2% by mass, there is a risk that a fatty acid odor remains in the lactic acid fermentation flavor material. In order to make the free fatty acid content in the mix liquid within the above range, a method using a milk raw material with a high free fatty acid content, a method of adding a free fatty acid or a raw material with a high free fatty acid content separately, and further containing fats and oils Examples include a method of decomposing the mixed solution with a lipolytic enzyme such as lipase. In the present invention, since a lactic acid fermentation flavor material having a good flavor can be stably produced, a milk material having a high free fatty acid content such as a butter decomposition product, a butter oil decomposition product, a cream decomposition product, or a cheese decomposition product is used. The butter decomposition product is particularly preferably used.

Next, the mix liquid containing this milk raw material is heated as needed. The heating temperature is preferably 35 to 75 ° C. Further, homogenization is performed as necessary. Examples of the homogenizer for performing homogenization include high-speed shear emulsification kettles such as kettle type cheese emulsification pots and stefan mixers, static mixers, in-line mixers, homogenizers, colloid mills, disper mills, etc., preferably 1 Homogenization is performed at a homogenization pressure of ˜200 MPa.
After homogenization, heat sterilization is performed as necessary. As the method of heat sterilization, there is a direct heating method such as an injection method, an infusion method, a microwave, a Joule heating method, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, Heat treatment at 50 to 160 ° C., preferably 55 to 100 ° C., such as UHT, HTST, and LTLT can be performed.
Lactic acid bacteria are added to the mix solution containing the milk raw material thus prepared, and lactic acid fermentation is performed.

The lactic acid bacteria used in the present invention are not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus casei subsp. Casei, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptusocenteric Bifidobacterium infantis, Bifidobacterium breve etc. are mentioned, These can also be used independently or can also be used in combination of 2 or more type.
Moreover, these lactic acid bacteria can also be used in the form of fermented milk containing lactic acid bacteria. Furthermore, for the purpose of improving the flavor of the lactic acid fermentation flavor material, it is also possible to use a starter containing yeast such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, Saccharomyces florentinus.
In the present invention, one or two or more of Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus helveticus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Preferably, Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris are used in combination, or Lactobacillus helveticus and Leuconostoc mesenteroides are used in combination.
The addition amount of lactic acid bacteria is preferably 0.001 to 0.2 parts by mass in terms of dry mass with respect to 100 parts by mass of the mix solution, from the viewpoint of efficiently obtaining a lactic acid fermentation flavor material having a pH described later. It is more preferable that it is 004-0.05 mass part.

Moreover, what is necessary is just to select suitably the fermentation temperature (for example, 20-40 degreeC) suitable for each lactic acid bacteria used about the conditions of lactic acid fermentation about temperature.
The lactic acid fermentation time can be appropriately selected according to the substrate concentration, the amount of lactic acid bacteria added, etc., but preferably the pH value after lactic acid fermentation is 4-6, more preferably 4.0-5.5, and even more preferably. Is 4.2 to 5.2, and most preferably 4.3 to 4.8.
At the time of the lactic acid fermentation, a stationary state can be used, but stirring is preferably performed. Preferable stirring conditions are 5 to 50 rotations per minute, more preferably 10 to 30 rotations.
The solid content of the lactic acid fermentation flavor material thus obtained is preferably 5 to 20% by mass, and more preferably 10 to 15% by mass.

Next, the fats and oils used for the water-in-plastic plastic emulsified fat and oil composition of the present invention will be described.
As fats and oils used in the water-in-plastic plastic emulsified fat and oil composition of the present invention, fats and oils used in the technical field can be used without particular limitation. Especially in this invention, it is preferable that animal fats and oils content in oil is 50 mass% or more, More preferably, it contains 55 mass% or more, More preferably, it contains 60 mass% or more. The upper limit of the content of animal fat in the oil is not particularly limited, but is preferably 100% by mass or less.
Animal fats and oils are a general term for fats and oils obtained from animals. Animal fats and oils include marine animal fats such as fish oil, liver oil and whale oil, and animal fats such as pupa oil, beef leg oil, bone oil, beef fat, pork fat, horse fat, chicken oil, egg oil, bone fat and milk fat. Can be mentioned. In the present invention, as the animal fats and oils, the above-mentioned various animal fats and oils and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification can be used.
In the present invention, among the above animal oils and fats, selected from beef tallow, pork tallow, milk fat and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, 1 It is preferable to use seeds or two or more kinds of fats and oils, more preferably beef tallow and / or lard, particularly preferably beef tallow and lard. When beef tallow and lard are used in combination, beef tallow: lard is preferably used in a mass ratio of 10:90 to 90:10, more preferably 30:70 to 50:50.

In the present invention, processed oils and fats that are a combination of the above animal oils and fats and vegetable oils and fats described later can be used. In this case, the mass derived from the animal oils and fats is included as the content of the animal oils and fats. .
In addition, if animal fats and oils are included in the whey minerals, milk fat degradation products, yeast extract, bitter juice, lactic acid fermentation flavor materials and the following other ingredients, the pure content of the animal fats is included as the content of the animal fats and oils. Shall.

In the plastic water-in-oil emulsified oil / fat composition of the present invention, it is possible to obtain a good sweet and rich milk flavor even if it does not contain a lot of milk fat. In addition, preferably 3 to 7% by mass is preferable because the aroma and richness can be improved.
In addition, the food raw material containing many milk fats, such as butter and cream, can also be used as milk fat, In that case, it calculates using the actual content of milk fat in the said milk fat content. Moreover, milk fat used for manufacture of the said milk fat decomposition product is not included in content of the said milk fat.

  The fats and oils other than the animal fats and oils that can be used in the oil phase of the water-in-plastic plastic emulsified fat and oil composition of the present invention are not particularly limited, and examples thereof include palm oil, palm kernel oil, and palm oil. , Corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe Examples include various vegetable oils and fats such as fats, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The fat content in the water-in-plastic plastic emulsified oil / fat composition of the present invention is not particularly limited, but is preferably 40 to 98% by mass, more preferably 60 to 98% by mass, and still more preferably 60 to 90%. % By mass. In addition, this fat and oil content is a content including the fat and oil contained in the said whey mineral, milk fat decomposition product, yeast extract, bitter juice, lactic acid fermentation flavor material, and the following other raw material.

  In addition, the water content in the water-in-plastic plastic emulsified oil / fat composition of the present invention is not particularly limited, but is preferably 1 to 60% by mass, more preferably 1 to 40% by mass, and still more preferably 10%. -40 mass%. In addition, the content of the water is a content including water contained in the whey mineral, milk fat decomposition product, yeast extract, bitter juice, lactic acid fermentation flavor material, and other raw materials described below.

  In addition, in the plastic oil-in-water emulsified oil / fat composition of the present invention, in addition to the whey mineral, milk fat decomposed product, yeast extract, bitter juice, lactic acid fermentation flavor material, animal oil and fat, and water, usually margarine, Other raw materials known to be used in water-in-plastic emulsified oil / fat compositions such as shortening can be arbitrarily used as long as the object of the present invention is not impaired.

  Examples of the other ingredients include starch, emulsifiers, thickening stabilizers, milk and dairy products other than whey minerals, proteins, sugars / sweeteners, eggs, salty agents such as salt and potassium chloride, acetic acid, and lactic acid. , Acidulants such as gluconic acid, colorants such as β-carotene, caramel, and red koji pigment, antioxidants such as tocopherol and tea extract, flavoring agents, seasonings, pH adjusters such as anhydrous sodium carbonate, food preservation Various food materials and food additives such as food, shelf life improver, fruit, fruit juice, coffee, nut paste, spices, cereals, beans, vegetables, meat, and seafood.

  Examples of the starch include starch derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice, and the like, and chemical and physical such as esterification, phosphate cross-linking, pregelatinization, heat treatment, etc. The thing which processed can be used and 1 type (s) or 2 or more types chosen from these can be used.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate and polyoxyethylene sorbitan monoglyceride, for example soybean lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterol , Natural emulsifiers such milk fat globule membrane. In this invention, 1 type (s) or 2 or more types chosen from these can be used as needed.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin 1 type, or 2 or more types selected from these can be used.

  Milk and dairy products other than the above whey minerals include cow's milk, skim milk, cheese, concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted Powdered milk, cream powder, whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, whey calcium and the like can be mentioned, and one or more selected from these can be used.

  The protein is not particularly limited. For example, whey protein such as α-lactalbumin, β-lactoglobulin, and serum albumin, casein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphorus Examples include glycoproteins, egg proteins such as ovalbumin, conalbumin, and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins can be added as one or two or more proteins, or in the form of a food material containing one or more proteins as a main component. In the present invention, it is preferable to use milk protein among the above proteins in terms of obtaining a good milk-flavored plastic water-in-oil emulsified oil and fat composition, and the preferable content thereof is milk other than the whey minerals. The total protein contained in the dairy product is 0.1 to 4% by mass, preferably 0.2 to 4% by mass, more preferably 0.2 to 2% by mass as the pure protein.

  Examples of the sugar / sweetener include sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme saccharified starch syrup, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar Polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, honey One or more selected from among them can be used.

Next, the preferable manufacturing method of the water-in-plastic-type emulsion oil-fat composition of this invention is demonstrated.
The water-in-oil type emulsified oil / fat composition of the present invention emulsifies an aqueous phase containing an amount of 0.001 to 10% by mass of whey mineral as a solid content based on the composition, When making it, it can be obtained by containing a milk fat degradation product and / or a yeast extract in the oil phase and / or the aqueous phase. At this time, the milk fat decomposition product is preferably contained in the oil phase, and the yeast extract is preferably contained in the aqueous phase. In addition, you may add and mix a whey mineral, a milk fat decomposition product, and a yeast extract before plasticizing and still solidifying.

  Specifically, first, another raw material, preferably a milk fat decomposition product, is added to the edible oil and fat, and mixed while heating to 50 ° C. or higher to prepare an oil phase. At this time, the oil phase is prepared so that the animal fat content in the oil is preferably 50% by mass or more, more preferably 55% by mass or more, and further preferably 60% by mass or more. At this time, the blending amount of the milk fat decomposition product and the like is as described above.

Next, a whey mineral, more preferably yeast extract, and other raw materials as necessary, preferably bitter juice and a lactic acid fermentation flavor material are added to and mixed with water to prepare an aqueous phase. At this time, the compounding amounts of the yeast extract, whey mineral, bitter juice, lactic acid fermentation flavor material, and the like are as described above.
Subsequently, an aqueous phase is added to the obtained oil phase, mixed and emulsified to obtain a preliminary emulsion. The mixing ratio (the former: latter) of the oil phase and the aqueous phase is preferably 50:50 to 98: 2 and more preferably 70:30 to 95: 5 in terms of mass ratio. The mixed emulsification can be performed by a method and conditions known in the technical field.

  Next, it is desirable to sterilize this preliminary emulsion. The sterilization method can be performed by a batch method in a tank, or can be performed by a continuous method using a plate heat exchanger or a scraping heat exchanger.

Next, the preliminary emulsion is cooled and plasticized. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
Examples of the equipment used for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler and a compressor. The combination of is also mentioned.
Further, in any of the production steps when producing the water-in-oil plastic oil-in-oil emulsified oil / fat composition of the present invention, nitrogen or air may or may not be contained.

  The water-in-plastic plastic emulsified oil / fat composition of the present invention can have a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape or the like.

The plastic water-in-oil emulsified oil / fat composition of the present invention can be used for various foods, for example, bakery such as bread, confectionery bread, Danish pastry, pie, shoe, donut, cake, cookies, hard biscuits, waffles, scones, etc. It can be used in products for kneading, roll-in, sand filling, spray coating, frying, etc., among others, the plastic water-in-oil emulsified fat composition of the present invention is a bakery. It is preferable to mix for kneading and / or roll-in at the time of dough production.
Moreover, the plastic water-in-oil emulsified oil / fat composition of the present invention can also be used for cooking / preparations for curry roux, batter, sauce, fry and the like.

Next, the bakery product of the present invention will be described.
The bakery product of this invention mix | blends the plastic water-in-oil type emulsified oil-fat composition of this invention as mentioned above. As an example of the blending method, a method of blending for kneading and / or roll-in at the time of bakery dough production can be mentioned.

  Examples of the bakery dough include cookie dough, pie dough, shoe dough, sable dough, sponge cake dough, butter cake dough, cake donut dough and other confectionery dough, bread loaf dough, French bread dough, variety red dough, brioche dough , Danish dough, sweet roll dough, yeast donut dough, muffin dough, pizza dough, scone dough, steamed bread dough, waffle dough, English muffin dough, bun dough etc., but the bakery dough of the present invention is good It is preferable that it is bread dough at the point from which a butter flavor is obtained.

The amount of the plastic water-in-oil emulsified oil / fat composition of the present invention in the above bakery dough varies depending on the type of bakery dough, but when kneaded and used, in the case of confectionery dough, starches 100 contained in the confectionery dough Preferably it is 2-150 mass parts with respect to a mass part, More preferably, it is 5-100 mass parts, In the case of bread dough, Preferably it is 2-30 mass parts with respect to 100 mass parts of starches contained in bread dough, More preferably Is 4 to 21 parts by mass.
In the case of using roll-in, in the case of confectionery dough, it is preferably 30 to 150 parts by mass, more preferably 50 to 100 parts by mass with respect to 100 parts by mass of starch contained in the confectionery dough. Preferably it is 10-100 mass parts with respect to 100 mass parts of starch contained in bread dough, More preferably, it is 30-70 mass parts.

Examples of the starch include wheat flour such as strong flour, semi-strong flour, medium flour, dumb flour and whole grain flour, other cereal flours such as rye flour, barley flour and rice flour, almond flour, hazelnut flour, cashew ―Nut flour, nutnut flour, pine nut flour, etc. Nut flour, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, etc., and starch, enzyme treatment, pregelatinization treatment, decomposition treatment, ether Examples thereof include a modified starch subjected to one or more treatments selected from a chemical treatment, an esterification treatment, a crosslinking treatment and a grafting treatment.
In the present invention, it is desirable to use wheat flour in starch, preferably 50% by mass or more, more preferably 70% by mass or more, and most preferably 100% by mass.

In order to obtain the bakery product of the present invention, the bakery dough is appropriately divided and molded, and if necessary, after taking a proof, a retard, and a rest, heat treatment is performed.
In the said shaping | molding, it can shape | mold to arbitrary shapes and can also mold-pack. Molding can be performed manually or fully automatically using a continuous line.
Examples of the heat treatment include firing, frying, steaming, and steaming, and one or more treatments selected from these can be performed, but firing is preferred.
Further, the obtained bakery product of the present invention can be refrigerated or frozen, or heated in a microwave after the storage.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples and comparative examples.

<Manufacture of whey mineral A>
After separating the sweet whey obtained as a by-product when producing cheese with nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat treatment at 80 ° C. for 20 minutes The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral A having a solid content of 98% by mass was obtained by spray drying. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Preparation of lactic acid fermentation flavor material A>
Nonfat dry milk (nonfat milk solid content 96 mass%, protein content 34 mass%) 4.5 mass parts, whey powder (nonfat milk solid content 98 mass%, protein content 11 mass%) 3.5 mass parts, total milk Protein (95% nonfat milk solids, 91% protein content) 1 part by weight, Butter free salt (1.2% nonfat milk solids, 0.5% protein content, 83% milk fat content) ) 4 parts by mass, butter degradation product (Delician Butter Taste HB-2, manufactured by Taiyo Fragrance Co., Ltd.) 0.2 part by mass and water 86.78 parts by mass were mixed and heated to 55 ° C. Homogenized at a clearance of 0.2mm and a rotation speed of 3500rpm in a colloid mill, sterilized by heating at 80 ° C for 3 minutes in a plate heat exchanger, cooled to 30 ° C in a plate heat exchanger, 9% by weight, free Fatty acid content of 0.035 wt%, milk fat content was prepared mix solution of 3.3 wt%. Add 0.01 parts by weight each of Lactobacillus helveticus and Leuconostoc mesenteroides lactic acid bacteria starter to the mixed solution containing this milk raw material, and ferment for 12 hours while stirring at 30 ° C. at 15 rpm, solid content is 13% by weight, oil content A lactic acid fermentation flavor material A having a content of 3.3% by mass, a milk fat content in oil = 100% by mass, and a pH of 4.54 was obtained.

<Production of water-in-plastic plastic emulsified oil / fat composition>
[Example 1]
75.8 parts by mass of mixed fat / oil mixed with 35/25/15/55 of a mass ratio of 35/25/15/55 is mixed with butter decomposition product (delician butter). Taste HB-2, manufactured by Taiyo Fragrance Co., Ltd.) 0.2 parts by mass, fermentation butter (oil content 80% by mass) 6 parts by mass, and lecithin 0.5 parts by mass were added to prepare a dissolved and mixed oil phase. . On the other hand, 12.5 parts by weight of water, 0.2 parts by weight of yeast extract (lactobase LYM-P, manufactured by Dainippon Meiji Sugar Co., Ltd.), 4 parts by weight of lactic acid fermentation flavor material A, and commercially available concentrated bitter juice (solid content of 30 parts by weight) %, Magnesium content in the ash is 11% by mass) 0.25 parts by mass, anhydrous sodium carbonate 0.05 parts by mass, and whey mineral A 0.5 parts by mass are heated to 60 ° C. to dissolve and mix. An aqueous phase was prepared. The oil phase and the water phase were made into a water-in-oil emulsion, sterilized, and subjected to a rapid cooling plasticization step (cooling rate -20 ° C / min) to produce a water-in-oil type emulsion oil / fat composition 1 of the present invention. .

[Example 2]
The butter decomposition product used in Example 1 was changed from 0.2 parts by weight to 0.4 parts by weight, and the plastic oil of the present invention was the same as in Example 1 except that the yeast extract was not added. A water-in-water emulsified oil / fat composition 2 was produced.

Example 3
In the plastic oil of the present invention, the same composition and production method as in Example 1 except that the butter degradation product used in Example 1 was not added and the yeast extract was changed from 0.2 parts by mass to 0.4 parts by mass. A water-type emulsified oil / fat composition 3 was produced.

Example 4
The present invention was the same as in Example 1 except that the lactic acid fermentation flavor material and anhydrous sodium carbonate used in Example 1 were not added, and water was changed from 12.5 parts by mass to 16.55 parts by mass. A plastic water-in-oil emulsified oil / fat composition 4 was produced.

Example 5
The same composition and production method as in Example 1 except that the lactic acid fermentation flavor material, concentrated bitter juice and anhydrous sodium carbonate used in Example 1 were not added, and water was changed from 12.5 parts by mass to 16.8 parts by mass. The water-in-oil type emulsified oil / fat composition 5 of the present invention was produced.

Example 6
The same as in Example 1 except that the fermentation butter used in Example 1 was not added, 75.8 parts by mass of the mixed fat / oil was changed to 80.6 parts by mass, and 12.5 parts by mass of water was changed to 13.7 parts by mass. The plastic water-in-oil emulsified oil / fat composition 6 of the present invention was produced by the following formulation and production method.

Example 7
Random transesterified oil and rapeseed liquid oil of palm oil mixed with fat and beef tallow, beef tallow, palm stearin, and random transesterified oil of palm oil mixed in a mass ratio of 35: 25: 15: 55 used in Example 1 The water-in-plastic oil-in-water emulsified oil / fat composition 7 of the present invention was produced in the same manner as in Example 1 except that the mixed oil / fat was mixed at a mass ratio of 70:30.

Example 8
The same butter decomposition product used in Example 1 was changed from 0.2 parts by mass to 0.1 parts by mass, and the yeast extract was changed from 0.2 parts by mass to 0.3 parts by mass. The plastic water-in-oil emulsified oil / fat composition 8 of the present invention was produced by blending and production.

Example 9
The same composition and production method as in Example 1 except that 0.5 parts by mass of whey mineral A used in Example 1 was changed to 0.2 parts by mass, and 12.5 parts by mass of water was changed to 12.8 parts by mass. A water-in-plastic type emulsified oil / fat composition 9 of the present invention was produced.

Example 10
The same composition and production method as in Example 1 except that 0.5 parts by mass of whey mineral A used in Example 1 was changed to 1.2 parts by mass, and 12.5 parts by mass of water was changed to 11.8 parts by mass. A water-in-plastic type emulsified oil / fat composition 10 of the present invention was produced.

[Comparative Example 1]
In the plastic oil of the present invention, the same composition and production method as in Example 1 except that the butter degradation product and yeast extract used in Example 1 were not added, and 12.5 parts by mass of water was changed to 12.7 parts by mass. A water-type emulsified oil / fat composition 11 was produced.

[Comparative Example 2]
The same composition and production method as in Example 1 except that 0.5 part by weight of whey mineral A used in Example 5 was not added and 12.5 parts by weight of water was changed to 17.3 parts by weight. A water-in-plastic plastic emulsified oil / fat composition 12 was produced.

The following flavor evaluation and bakery test were performed on the water-in-plastic-type emulsified oil / fat compositions 1 to 12 described above.
<Flavor evaluation of water-in-plastic plastic emulsified oil / fat composition>
With 12 panelists, each of the plastic water-in-water emulsified oil / fat compositions 1 to 12 was subjected to sensory evaluation according to the following evaluation criteria for the fragrance, taste, sustainability of taste, and miscellaneous taste, respectively. The results are shown in Table 1 as follows, using the total score of the panel as the evaluation score.
51-60 points: ++, 41-50 points: ◎ +, 31-40 points: ◎, 21-30 points: ○, 11-20 points: Δ, 0-10 points: ×
<Evaluation criteria>
・ Strength of butter flavor 5 points ... Strong buttery flavor is felt.
3 points… A clear buttery flavor is felt but slightly weak.
1 point… Butter flavor is weak.
0 points ... Butter flavor is not felt.
-Butter flavor quality 5 points: Good umami and rich taste can be felt.
3 points ... You can feel umami and richness.
1 point: There is no umami or rich taste.
0 points: Neither umami nor rich taste is felt.
・ Taste persistence 5 points: Taste is felt from top to last.
3 points… The taste is felt from the top to the middle, but the last taste is weak.
1 point ... Although the taste is felt at the top, the taste from the middle to the last is weak.
0 points ... I feel the taste at the top, but it disappears soon.
・ Miscellaneous taste 5 points… Eg taste is not felt at all, and it is very good.
3 points: The taste is almost unnoticeable.
1 point… Eg taste is felt, and it is a little bad.
0 point: A clear taste is felt and it is bad.

<Bakery test>
About the said water-in-oil type emulsified oil-fat compositions 1-12, the confectionery bread was manufactured with the mixing | blending and manufacturing method which are shown below, and flavor was evaluated.

[Combination and production method of confectionery bread]
70 parts by weight of strong powder, 30 parts by weight of flour, 18 parts by weight of sugar, 1.3 parts by weight of salt, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg (net), 5 parts by weight of yeast, 0.1 parts by weight of yeast food, 50 parts by mass of water was put into a mixer ball and mixed using a vertical mixer for 3 minutes at low speed and 4 minutes at medium speed, and then water-in-plastic plastic oil emulsified oil / fat composition (any one of 1-12) Seed) 15 parts by mass was added and a hook was used, and the mixture was kneaded for 3 minutes at low speed and 4 minutes at medium speed. The obtained dough was divided into 60 g after taking a floor time of 30 minutes to obtain a confectionery bread dough.
The obtained confectionery bread dough was divided into 50 g taking a floor time of 30 minutes. Further, after taking a bench time for 30 minutes, rounding was performed, and after taking a proof of 38 ° C., relative humidity 85% and 50 minutes, baking was performed for 10 minutes in an oven at 200 ° C. on the top and 200 ° C. on the bottom.
The obtained confectionery bread was cooled at room temperature for 1 hour, then sealed in a polyethylene bag, stored at room temperature (25 ° C.), and evaluated for flavor by the following method one day later.
<Flavor evaluation of bakery products>
The scent, taste, sustainability of taste, and miscellaneous taste when eating each of the obtained confectionery breads 1 to 12 by a panel of 12 people were sensory-evaluated according to the following evaluation criteria, respectively, and the total points of the 12 panelists were The evaluation results are shown in Table 2 as follows.
51-60 points: ++, 41-50 points: ◎ +, 31-40 points: ◎, 21-30 points: ○, 11-20 points: Δ, 0-10 points: ×

<Evaluation criteria>
・ Strength of butter flavor 5 points ... Strong buttery flavor is felt.
3 points… A clear buttery flavor is felt but slightly weak.
1 point… Butter flavor is weak.
0 points ... Butter flavor is not felt.
-Butter flavor quality 5 points: Good umami and rich taste can be felt.
3 points ... You can feel umami and richness.
1 point: There is no umami or rich taste.
0 points: Neither umami nor rich taste is felt.
・ Taste persistence 5 points: Taste is felt from top to last.
3 points… The taste is felt from the top to the middle, but the last taste is weak.
1 point ... Although the taste is felt at the top, the taste from the middle to the last is weak.
0 points ... I feel the taste at the top, but it disappears soon.
・ Miscellaneous taste 5 points… Eg taste is not felt at all, and it is very good.
3 points: The taste is almost unnoticeable.
1 point… Eg taste is felt, and it is a little bad.
0 point: A clear taste is felt and it is bad.

Claims (6)

  A plastic water-in-water emulsified oil / fat composition containing whey mineral as a solid content in an amount of 0.001 to 5% by mass (composition basis), and a milk fat decomposition product and / or a yeast extract.   The water-in-plastic emulsified oil / fat composition according to claim 1, wherein a calcium content in the solid content of the whey mineral is less than 2% by mass.   The water-in-plastic emulsified oil / fat composition according to claim 1 or 2, further comprising 0.1 to 20% by mass (composition basis) of a lactic acid fermentation flavor material.   The plastic oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, wherein an animal oil / fat content in the oil is 50% by mass or more.   The animal fats and oils are selected from beef fats, pork fats, milk fats, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. The plastic oil-in-water emulsified oil / fat composition according to claim 4, which is an oil / fat.   Bakery product which mix | blended the water-in-plastic type emulsified oil-fat composition as described in any one of Claims 1-5.