JP5483417B2 - Scorched butter-like emulsified oil and fat composition - Google Patents
Scorched butter-like emulsified oil and fat composition Download PDFInfo
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- JP5483417B2 JP5483417B2 JP2009269074A JP2009269074A JP5483417B2 JP 5483417 B2 JP5483417 B2 JP 5483417B2 JP 2009269074 A JP2009269074 A JP 2009269074A JP 2009269074 A JP2009269074 A JP 2009269074A JP 5483417 B2 JP5483417 B2 JP 5483417B2
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- 239000008346 aqueous phase Substances 0.000 claims description 16
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 8
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- 244000144725 Amygdalus communis Species 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
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- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000003346 palm kernel oil Substances 0.000 description 1
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- 239000000312 peanut oil Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
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- 235000020083 shōchū Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 235000021119 whey protein Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は焦がしバター様の香ばしい風味と色調を有する焦がしバター様乳化油脂組成物に関する。 The present invention relates to a burnt butter-like emulsified oil and fat composition having a savory flavor and color tone of burnt butter.
バターを加熱して焙煎臭と色調を付与して製造される焦がしバターは、香ばしい風味とカラメルのような甘み、カラメル様の色調を有し、マドレーヌやフィナンシェ等の洋菓子や、料理のソースの風味付けに用いられている。しかしながら、風味、色調が一定の品質の焦がしバターを製造するには熟練を要するという問題があり、このため焦がしバター様の風味、色調を有する代替品が種々提案されている。このような焦がしバター代替品としては、乳脂肪を含有する油脂、乳固形分、豆類や穀類のロースト処理物、糖類のカラメル化物、水を含む混合物を加熱処理して得られる油脂組成物（特許文献１）、油脂を乳製品粉末、糖類及びアミノ酸の存在下で加熱して得られる焦がしバター風味を有する風味油（特許文献２）等が提案されている。 Scorched butter produced by heating butter to give a roasting odor and color tone, has a fragrant flavor, caramel-like sweetness, and caramel-like color tone, and is used in Western confectionery such as madeleine and financier, as well as cooking sauces. Used for flavoring. However, there is a problem in that it requires skill to produce a burnt butter having a certain flavor and color tone. For this reason, various alternatives having a burnt butter-like flavor and color have been proposed. Such burnt butter substitutes include oils and fats containing milk fat, milk solids, roasted products of beans and grains, caramelized sugars, and a mixture containing water (patented) Document 1), flavor oil having a burnt butter flavor obtained by heating fats and oils in the presence of dairy powder, sugars and amino acids (Patent Document 2) and the like have been proposed.
しかしながら特許文献１、２等に記載されている焦がしバター様の油脂は、糖質や水分を含有する油脂を長時間加熱処理するため、油脂の酸化劣化を避けることができず、しかも加熱処理により目的の風味が得られた時点を判定するには、焦がしバターの製造する時ほどの熟練技は要求されないものの、ある程度の修練は要求される。また特許文献２記載の風味油を得るには、油脂と乳製品粉末、糖、アミノ酸を加熱後、固形分を除去するという煩雑な操作が必要であるという問題がある。 However, the burnt butter-like fats and oils described in Patent Documents 1 and 2 are heat-treated for a long time on fats and oils containing saccharides and moisture. In order to determine the point in time when the desired flavor is obtained, skill is not required as much as when producing burnt butter, but a certain amount of training is required. Moreover, in order to obtain the flavor oil of patent document 2, there exists a problem that the complicated operation of removing solid content after heating fats and dairy products powder, sugar, and an amino acid is required.
本発明者等は上記課題を解決すべく鋭意研究した結果なされたもので、優れた焦がしバター様の風味、色調を有し、容易に安定した品質の製品を得ることができる焦がしバター様乳化油脂組成物を提供することを目的とする。 The inventors of the present invention have been made as a result of intensive studies to solve the above problems, and have a scorched butter-like emulsified fat and oil that has an excellent scorching butter-like flavor and color tone and can easily obtain a stable quality product. An object is to provide a composition.
即ち本発明は、
（１）乳脂肪を含有する第二の油相：Ｏ ２ が、モルト及び／又は廃糖蜜を含む水相：Ｗ中に乳化分散されているＯ ２ ／Ｗ型乳化物を、６０〜８０℃に調整した第一の油相：Ｏ １ に乳化してなる、Ｗ／Ｏ １ 型乳化物の水相：Ｗ中に、更に第二の油相：Ｏ ２ が乳化されているＯ ２ ／Ｗ／Ｏ １ 型二重乳化物よりなることを特徴とする焦がしバター様乳化油脂組成物
（２）水相：Ｗ中にみりんが含有されている上記（１）の焦がしバター様乳化油脂組成物、
を要旨とする。
That is, the present invention
(1) The second oil phase containing milk fat: O 2 is an aqueous phase containing malt and / or molasses: O 2 / W type emulsion emulsified and dispersed in W, 60 to 80 ° C. First oil phase adjusted to: O 1 / E 1 emulsified in water phase of W / O 1 type emulsion: O 2 / W in which second oil phase: O 2 is further emulsified in W A scorched butter-like emulsified oil / fat composition characterized by comprising / O type 1 double emulsion (2) Aqueous phase: the charred butter-like emulsified oil / fat composition of (1) above, wherein mirin is contained in W ,
Is the gist.
本発明の焦がしバター様乳化油脂組成物は、容易に風味、色調等の品質の一定した製品とすることができる。また本発明の焦がしバター様乳化油脂組成物は、起泡性、抱卵性を有するため、シロップと一緒にホイップすると焦がしバター風味のクリームを得ることができ、起泡性、抱卵性を有さない焦がしバターに比べて利用できる食品の範囲が広く、起泡性や抱卵性を必要とするクッキーやバターケーキ等への利用も可能である等の効果を有する。 The burned butter-like emulsified oil and fat composition of the present invention can be easily made into a product having a constant quality such as flavor and color tone. In addition, since the burnt butter-like emulsified oil and fat composition of the present invention has foaming properties and egg-holding properties, it can obtain a cream with a burnt butter flavor when whipped together with syrup, and does not have foaming and egg-holding properties. Compared to scorched butter, the range of foods that can be used is wide, and it can be used for cookies, butter cakes and the like that require foaming and egg-holding properties.
本発明の焦がしバター様乳化油脂組成物を構成する油相：Ｏ１としては、食用動植物油脂および、これらの硬化油やエステル交換油、分別油などを１種以上混合して用いることが出来る。例えば大豆油、ナタネ油、パーム油、パーム核油、椰子油、綿実油、コーン油、サフラワー油、ひまわり油、ピーナッツ油、オリーブ油、米糠油等の植物性油脂、魚油、牛脂、豚脂等の動物性油脂、これら植物性油脂、動物性油脂の水素添加硬化油、エステル交換油、分別油等が挙げられる。また、油相：Ｏ１は、乳脂肪を含有していても構わない。乳脂肪源としては、バター、ナチュラルチーズ、クリーム、等の乳製品や乳脂肪を含有する調整脂が挙げられる。 As the oil phase: O 1 constituting the burned butter-like emulsified oil and fat composition of the present invention, edible animal and vegetable oils and fats, hardened oils, transesterified oils, fractionated oils and the like can be mixed and used. For example, vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, olive oil, rice bran oil, fish oil, beef fat, pork fat, etc. Animal fats and oils, these vegetable fats and oils, hydrogenated hydrogenated oils of animal fats, transesterified oils, fractionated oils and the like can be mentioned. The oil phase: O 1 may contain milk fat. Examples of the milk fat source include dairy products such as butter, natural cheese and cream, and adjusted fat containing milk fat.
本発明の焦がしバター様乳化油脂組成物を構成する水相：Ｗ中には、モルト及び／又は廃糖蜜が含有される。モルトは大麦を主要とする麦を発芽させて種子中の澱粉を糖化させたものや、糖化させた澱粉を抽出濃縮したもので、他の糖類やデキストリンを含有していても良い。モルトは、酵素活性が残存しているものでも、デキストリン、水あめ等の他の糖類を含有しているものでも良いが、酵素活性を有さない１００％大麦モルトが、品質が安定し、風味が良いため好ましい。 Malt and / or molasses are contained in the aqueous phase: W constituting the burned butter-like emulsified oil / fat composition of the present invention. Malt is a product obtained by germinating barley mainly containing barley and saccharifying starch in seeds, or by extracting and concentrating saccharified starch, and may contain other sugars or dextrins. The malt may have any remaining enzyme activity or may contain other saccharides such as dextrin and syrup, but 100% barley malt without enzyme activity has a stable quality and flavor. It is preferable because it is good.
一方、廃糖蜜はサトウキビやテンサイから砂糖を精製する際に副産物として生じる糖分以外の成分も含んだ粘性を有する黒褐色の液体で、モラセス、モラッセス等と呼ばれている。 On the other hand, molasses is a black-brown liquid with a viscosity containing components other than sugar produced as a by-product when sugar is refined from sugar cane and sugar beet, and is called molasses, molasses, and the like.
本発明において、水相：Ｗ中にはモルト、廃糖蜜のいずれか一方、または両方が含まれていても良いが、焙煎感を出す為には、モルト、廃糖蜜のいずれか一方、または両方が水相中に、水の重量の５重量％〜１００重量％含有されていることが好ましく、特にモルトと廃糖蜜を併用することが好ましい。併用する場合は、重量比でモルト：廃糖蜜＝９５〜５：５〜９５が好ましい。 In the present invention, the water phase: W may contain either one of malt, molasses or both, but in order to give a roasting feeling, either malt, molasses, or Both are preferably contained in the water phase in an amount of 5% to 100% by weight of water, and it is particularly preferable to use malt and molasses in combination. When using together, malt: molasses = 95-5: 5-95 is preferable by weight ratio.
水相：Ｗには、モルト及び／又は廃糖蜜とともに、更にみりんが含有されていると、風味素材の増強作用があり、乳化物の全体的な風味が向上されるため好ましい。みりんを水相：Ｗ中に含む場合、乳化物中のみりんの割合が、０．０５重量％以上となるように配合することが好ましく、特に０．０５〜０．５重量％となるように配合することが好ましい。みりんとしては、もち米と米麹にアルコールまたは焼酎を加え、熟成させたほんみりんや、醸造用糖類（ブドウ糖や水あめ）にグルタミン酸や香料を混合したみりん風調味料を用いることができるが、本みりんが好ましい。 Aqueous phase: W preferably contains mirin together with malt and / or molasses, because it has an enhancing effect on the flavor material and improves the overall flavor of the emulsion. When mirin is contained in the aqueous phase: W, it is preferable that the proportion of phosphorus only in the emulsion is 0.05% by weight or more, particularly 0.05-0.5% by weight. It is preferable to mix. As mirin, you can use honmirin that has been ripened by adding alcohol or shochu to glutinous rice and rice bran, or mirin-like seasonings that are made by mixing brewing sugar (dextrose or syrup) with glutamic acid or flavor. Mirin is preferred.
本発明の乳化油脂組成物は、上記食用油脂よりなる油相：Ｏ１と、モルト及び／又は廃糖蜜を含有する水相：Ｗとを乳化して得られる油中水型（Ｗ／Ｏ１型）乳化物の水相：Ｗ中に、更に第二の油相：Ｏ２が乳化されているＯ２／Ｗ／Ｏ１型の二重乳化物の形態を有する。Ｏ２／Ｗ／Ｏ１型の二重乳化物の場合、第二の油相：Ｏ２中に乳脂肪が含有されていると、焦がしバター風味を更に向上できるとともに、風味のコク味に優れ、焦がしバター風味がトップからラストまで幅広く感じることが出来る。乳脂肪は第二の油相：Ｏ２中に、２０重量％以上含有されていることが好ましい。乳脂肪源としては、バター、ナチュラルチーズ、クリーム、等の乳製品や乳脂肪を含有する調整脂が挙げられ、更に全粉乳や乳脂肪を含んだクリーミングパウダー等も挙げられる。上記乳脂肪源であるナチュラルチーズとしては、発酵度が比較的低く高乳脂肪含有のハイファットクリームチーズが風味の点から好適である。 Emulsified fat composition of the present invention, the oil phase consisting of the edible oil: and O 1, the aqueous phase containing the malt and / or molasses: W and is that water-in-oil obtained by emulsifying a (W / O the aqueous phase of type 1) emulsion: in W, further second oil phase: O 2 is that having a form of O 2 / W / O 1 type double emulsion being emulsified. In the case of the O 2 / W / O 1 type double emulsion, when milk fat is contained in the second oil phase: O 2 , the burnt butter flavor can be further improved and the rich flavor of the flavor is excellent. You can feel the burnt butter flavor from top to last. Milk fat is preferably contained in the second oil phase: O 2 in an amount of 20% by weight or more. Examples of the milk fat source include dairy products such as butter, natural cheese, and cream, and adjusted fats containing milk fat, and also include whole powdered milk and creaming powder containing milk fat. As the natural cheese that is the milk fat source, high fat cream cheese having a relatively low degree of fermentation and containing high milk fat is preferable from the viewpoint of flavor.
Ｗ/Ｏ１型乳化物の場合、水相部の割合は１５重量％以上であることが好ましく、特に好ましくは、２５重量％〜３０重量％である。また、この時に油相：Ｏ１に少なくとも５重量％以上の乳脂肪を含有すると、風味が良好となるので好ましい。本発明のＯ２／Ｗ／Ｏ１型乳化物よりなる焦がしバター様乳化油脂組成物は、Ｏ２／Ｗ／Ｏ１型乳化物中における（Ｏ２＋Ｗ）の割合が１５重量％以上が好ましく、１５重量％以上４５重量％以下がより好ましい。Ｏ２／Ｗ中のＯ２の割合は２０重量％以上が好ましく、２０重量％以上６０重量％以下がより好ましい。 In the case of the W 1 / O type 1 emulsion, the proportion of the aqueous phase part is preferably 15% by weight or more, and particularly preferably 25% by weight to 30% by weight. At this time, it is preferable that at least 5% by weight or more of milk fat is contained in the oil phase: O 1 because the flavor becomes good. O 2 / W / O 1 type emulsion buttery emulsified fat composition burnt consisting of the present invention, the ratio of the O 2 / W / O 1 type emulsion in (O 2 + W) is preferably at least 15 wt% 15% by weight or more and 45% by weight or less is more preferable. The ratio of O 2 in O 2 / W is preferably 20% by weight or more, and more preferably 20% by weight or more and 60% by weight or less.
Ｗ／Ｏ１型乳化物は、６０〜８０℃に調整した油相にモルト及び／又は廃糖蜜を含有する水相を添加して少なくともパドル攪拌以上の攪拌力で乳化し、次いでボテーター、コンビネーター、パーフェクター等によって急冷可塑化させる方法で得ることができる。油相：Ｏ１には、水相：Ｗを乳化する目的で、マーガリン等に使用されているグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル及びレシチンなどの乳化剤を適宜添加してもよい。乳化剤は乳化物に対して０．１〜０．５重量％添加することが好ましい。 W / O type 1 emulsion is emulsified with a stirring force of at least paddle stirring after adding an aqueous phase containing malt and / or molasses to an oil phase adjusted to 60 to 80 ° C., and then a botator and a combinator It can be obtained by a method of quenching plasticization with a perfector or the like. In the oil phase: O 1 , an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester and lecithin used in margarine or the like is appropriately added for the purpose of emulsifying the aqueous phase: W. It may be added. The emulsifier is preferably added in an amount of 0.1 to 0.5% by weight based on the emulsion.
Ｏ２／Ｗ／Ｏ１型乳化物を得るには、まず、Ｏ２／Ｗ型乳化物を調製する。Ｏ２／Ｗ型乳化物は、第二の油相：Ｏ２と、水相：Ｗとを、パドル攪拌、ホモミキサー、高圧ホモジナイザー等を用いて乳化して得ることができる。第二の油相：Ｏ２には、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル及びレシチンなどの乳化剤を添加することができるが、乳化剤の風味が出てしまうので、上記乳化剤の代わりに、乳蛋白質を含有する、全粉乳、脱脂粉乳、調整粉乳、ホエー蛋白、カゼイン、乳ペプチド、クリーミングパウダー等を添加することが好ましい。第二の油相：Ｏ２に添加する乳化剤や、乳化剤の代わりに用いる乳蛋白を含有する全粉乳等は、２％〜５％の割合で用いることが好ましい。このようにして調製したＯ２／Ｗ型乳化物を、６０〜８０℃に調整した第一の油相：Ｏ１にパドル攪拌にて乳化し、次いでボテーター、コンビネーター、パーフェクター等によって急冷可塑化させることにより、Ｏ２／Ｗ／Ｏ１型乳化物を得ることができる。 In order to obtain an O 2 / W / O 1 type emulsion, first, an O 2 / W type emulsion is prepared. The O 2 / W type emulsion can be obtained by emulsifying the second oil phase: O 2 and the aqueous phase: W using paddle stirring, a homomixer, a high-pressure homogenizer, or the like. In the second oil phase: O 2 , an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester and lecithin can be added, but the flavor of the emulsifier appears. Instead of the above-mentioned emulsifier, it is preferable to add whole milk powder, skim milk powder, adjusted milk powder, whey protein, casein, milk peptide, creaming powder and the like containing milk protein. Second oil phase: The emulsifier added to O2, the whole milk powder containing milk protein used in place of the emulsifier, and the like are preferably used at a ratio of 2% to 5%. The O 2 / W type emulsion thus prepared was emulsified in the first oil phase: O 1 adjusted to 60 to 80 ° C. by paddle stirring, and then rapidly cooled and plasticized by a botator, a combinator, a perfector or the like. By making it, an O 2 / W / O 1 type emulsion can be obtained.
以下、実施例を挙げて本発明を更に詳細に説明する。
参考例１〜５、比較例１
パーム硬化油（融点４５℃）３０重量部、大豆硬化油（融点３６℃）１０重量部、パーム油と菜種油のエステル交換油３０重量部、コーン油３０重量部の割合で配合した配合油に、モノグリセリン脂肪酸エステル、レシチン、調整脂を表１に示す割合で配合した油相を調製し、８０℃に加熱保持した。一方、水に廃糖蜜及び／又はモルト、フレーバー、みりんを表１に示す割合で配合して調製した水相（比較例１は廃糖蜜、モルトを配合せず）を８０℃に加熱した後、前記油相に添加してパドル攪拌して乳化し、配合油を主体とする油相：Ｏ１に、水相：Ｗが乳化分散されたＷ／Ｏ１型乳化物を得た。
Hereinafter, the present invention will be described in more detail with reference to examples.
Reference Examples 1-5, Comparative Example 1
To the blended oil blended at a ratio of 30 parts by weight of hardened palm oil (melting point 45 ° C), 10 parts by weight of hardened soybean oil (melting point 36 ° C), 30 parts by weight of transesterified oil of palm oil and rapeseed oil, 30 parts by weight of corn oil, An oil phase in which monoglycerin fatty acid ester, lecithin, and adjusted fat were blended in the proportions shown in Table 1 was prepared and heated to 80 ° C. On the other hand, after heating the water phase prepared by mixing molasses and / or malt, flavor, mirin in water in the proportions shown in Table 1 (Comparative Example 1 does not contain molasses and malt) at 80 ° C., It was added to the oil phase and emulsified by paddle stirring to obtain a W / O 1 type emulsion in which an oil phase mainly composed of blended oil: O 1 and an aqueous phase W was emulsified and dispersed.
※１ モノグリセリンステアリン酸エステル エマルジーＭＳ（理研ビタミン株式会社製）
※２ レシチン：レシチンＭ（昭和産業株式会社製）
※３ 調整脂(乳脂肪６９重量％、パーム油３１重量％)
※４ モルト：モルトエキス（アサヒビールモルト株式会社製）
※５ モラセス：モラセスライト（株式会社鈴商製）
* 1 Monoglycerin stearate Emulsy MS (Riken Vitamin Co., Ltd.)
* 2 Lecithin: Lecithin M (made by Showa Sangyo Co., Ltd.)
* 3 Adjusted fat (69% milk fat, 31% palm oil)
* 4 Malt: Malt extract (Asahi Beer Malt Co., Ltd.)
* 5 Molasses: Molasses Light (manufactured by Suzusho)
参考例１〜５及び比較例１のＷ／Ｏ１型乳化物の風味、クリーミング性の評価を行った。また参考例、比較例の乳化物のクリーミング性を測定し、バター（参考例６）、焦がしバター（参考例７）の結果とともに表２に示した。尚、参考例６のバターは明治乳業株式会社のバターを使用し、参考例７の焦がしバターは参考例６のバター５００ｇを鍋に入れて中火にかけ、かき混ぜながら溶融させて水分が抜けて薄茶色になるまで加熱し、その後、弱火で茶色になるまで加熱した後、すばやく火から下ろして粗熱を取り、表面に残った泡や焦げたカスをこして得たものを使用した。 The flavor and creaming properties of the W / O type 1 emulsions of Reference Examples 1 to 5 and Comparative Example 1 were evaluated. The creaming properties of the emulsions of Reference Examples and Comparative Examples were measured and are shown in Table 2 together with the results of butter (Reference Example 6 ) and scorched butter (Reference Example 7 ). In addition, the butter of Reference Example 6 uses the butter of Meiji Dairies Co., Ltd. The scorching butter of Reference Example 7 puts 500 g of the butter of Reference Example 6 in a pan, puts it in a medium heat, melts it with stirring and loses moisture, and light brown After heating to a color and then heating to brown on a low heat, it was quickly removed from the fire to remove the rough heat, and the one obtained by rubbing bubbles and burnt residue remaining on the surface was used.
※６：乳化物の性状の評価
焙煎風味、バター風味は、参考例２の焦がしバターの風味を基準にして以下の４段階で評価した。
焙煎風味
◎・・焦がしバターの焙煎風味にきわめて似た風味を有している。
○・・焦がしバターの焙煎風味と類似した風味を有している。
△・・弱いが、焦がしバターを感じさせる焙煎風味を有している。
×・・焦がしバターの焙煎風味とは似ていない。
バター風味
◎・・焦がしバターのバター風味にきわめて似た風味を有している。
○・・焦がしバターのバター風味と類似した風味を有している。
△・・弱いが、焦がしバターを感じさせる風味を有している。
×・・焦がしバターの焙煎風味とは似ていない。
* 6: Evaluation of properties of emulsion The roasted flavor and butter flavor were evaluated in the following four steps based on the burnt butter flavor of Reference Example 2.
Roasted flavor ◎ ・ ・ It has a flavor very similar to the roasted flavor of burnt butter.
○ ・ ・ Has a flavor similar to the roasted flavor of burnt butter.
[Delta] .. Although weak, it has a roasted flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Butter flavor ◎ ・ ・ It has a flavor very similar to the butter flavor of burnt butter.
○ ・ ・ Has a flavor similar to the butter flavor of burnt butter.
△ ·· Slight but has a flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
こく味
こく味は乳化物を口に入れたときの風味の残り具合を以下の４段階で評価した。
◎・・口に入れたときから溶解後もしばらく風味が残っている。
○・・口に入れたときから溶解直後に風味が残っている。
△・・口に入れたときは風味を感じるものの溶解直前に風味がなくなる。
×・・口に入れたときは風味を感じるもののすぐに風味がなくなる。
Kokumi Kokumi evaluated the remaining flavor of the emulsion when the emulsion was put in the mouth in the following four stages.
◎ ・ ・ Flavor remains for a while after being melted.
○ ・ ・ Flavor remains immediately after dissolution from the time it is put in the mouth.
△ ・ ・ When put in the mouth, it tastes but loses flavor just before dissolution.
× ・ ・ When you put it in your mouth, you will feel the flavor but it will soon disappear.
クリーミング性
１５〜２０℃に調温した乳化物３５０ｇを５コートのキッチンエイドミキサーに入れ、スピード目盛り７で１５分間ミキシングした時の比重を測定し、クリーミング性の評価とした。比重は内容量１００ｍｌの容器に充填しその重さを計測して算出した。
良好・・１５分ミキシング後の比重が０．４未満のもの
不良・・１５分ミキシング後の比重が０．４以上のもの
と判定した。
Creaming property 350 g of the emulsion adjusted to 15 to 20 ° C. was placed in a 5-coat kitchen aid mixer, and the specific gravity when mixed for 15 minutes on the speed scale 7 was measured to evaluate the creaming property. The specific gravity was calculated by filling a container with an internal volume of 100 ml and measuring the weight.
Good: Specific gravity after mixing for 15 minutes less than 0.4 Poor: Specific gravity after mixing for 15 minutes was determined to be 0.4 or more.
実施例、比較例の乳化物及び参考例のバター及び焦がしバターを用い、下記のパウンドケーキとフィナンシェを焼成し、風味、味を評価した。結果を表２にあわせて示した。 Using the emulsions of Examples and Comparative Examples and the butter and burnt butter of Reference Examples, the following pound cakes and financiers were baked to evaluate the flavor and taste. The results are shown in Table 2.
パウンドケーキの製造
シュガーバッター法に準じて、下記の配合で調製した生地を焼成してパウンドケーキを得た。
パウンドケーキ配合
全卵 ９０ｇ
グラニュー糖 ９５ｇ
薄力粉 １００ｇ
ベーキングパウダー ２ｇ
乳化物 ９０ｇ
Production of Pound Cake According to the sugar batter method, a dough prepared with the following composition was baked to obtain a pound cake.
90g whole egg with pound cake
Granulated sugar 95g
Soft flour 100g
Baking powder 2g
Emulsion 90g
フィナンシェの製造
フィナンシェの製造では、乳化物を溶解したものを利用する方法で下記の配合で調整した生地を焼成してフィナンシェを得た。
フィナンシェ配合
卵白 ２２０ｇ
グラニュー糖 ２２０ｇ
粉末アーモンド ９０ｇ
薄力粉 ８０ｇ
ベーキングパウダー ４ｇ
乳化物 ２２０ｇ
Manufacture of financi In manufacture of financier, the dough prepared by the following mixing | blending was baked by the method of using what melt | dissolved emulsion, and financier was obtained.
220g egg white with financier
Granulated sugar 220g
90g of powdered almonds
80g soft flour
Baking powder 4g
Emulsion 220g
※７：パウンドケーキの性状の評価
焙煎風味
◎・・焦がしバターの焙煎風味にきわめて似た風味を有している。
○・・焦がしバターの焙煎風味と類似した風味を有している。
△・・弱いが、焦がしバターを感じさせる焙煎風味を有している。
×・・焦がしバターの焙煎風味とは似ていない。
バター風味
◎・・焦がしバターのバター風味にきわめて似た風味を有している。
○・・焦がしバターのバター風味と類似した風味を有している。
△・・弱いが、焦がしバターを感じさせる風味を有している。
×・・焦がしバターの焙煎風味とは似ていない。
こく味
◎・・焼成品がなくなった後もしばらく風味が残っている。
○・・焼成品がなくなった直後に風味が残っている。
△・・口に入れたときは風味を感じるものの焼成品を飲み込む前に風味がなくなる。
×・・口に入れたときは風味を感じるもののすぐに風味がなくなる。
* 7: Evaluation of the properties of the pound cake Roasted flavor ◎ ・ ・ It has a flavor very similar to the roasted flavor of burnt butter.
○ ・ ・ Has a flavor similar to the roasted flavor of burnt butter.
[Delta] .. Although weak, it has a roasted flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Butter flavor ◎ ・ ・ It has a flavor very similar to the butter flavor of burnt butter.
○ ・ ・ Has a flavor similar to the butter flavor of burnt butter.
△ ·· Slight but has a flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Kokumi ◎ ・ ・ Flavor remains for a while after the baked goods are gone.
○ ・ ・ Flavor remains immediately after the burned product is gone.
△ ・ ・ When you put it in your mouth, it tastes good, but before you swallow the baked product, it loses its flavor.
× ・ ・ When you put it in your mouth, you will feel the flavor but it will soon disappear.
※８：フィナンシェの性状の評価
焙煎風味
◎・・焦がしバターの焙煎風味にきわめて似た風味を有している。
○・・焦がしバターの焙煎風味と類似した風味を有している。
△・・弱いが、焦がしバターを感じさせる焙煎風味を有している。
×・・焦がしバターの焙煎風味とは似ていない。
バター風味
◎・・焦がしバターのバター風味にきわめて似た風味を有している。
○・・焦がしバターのバター風味と類似した風味を有している。
△・・弱いが、焦がしバターを感じさせる風味を有している。
×・・焦がしバターの焙煎風味とは似ていない。
こく味
◎・・焼成品がなくなった後もしばらく風味が残っている。
○・・焼成品がなくなった直後に風味が残っている。
△・・口に入れたときは風味を感じるものの焼成品を飲み込む前に風味がなくなる。
×・・口に入れたときは風味を感じるもののすぐに風味がなくなる。
上記パウンドケーキ、フィナンシェ焼成試験より、本発明の乳化物は焦がしバター風味を有し、起泡性、抱卵性に優れ、液体状の焦がしバターでは得られない特性をも持つことがわかる。
* 8: Evaluation of the properties of financier Roasted flavor ◎ ・ ・ It has a flavor very similar to the roasted flavor of burnt butter.
○ ・ ・ Has a flavor similar to the roasted flavor of burnt butter.
[Delta] .. Although weak, it has a roasted flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Butter flavor ◎ ・ ・ It has a flavor very similar to the butter flavor of burnt butter.
○ ・ ・ Has a flavor similar to the butter flavor of burnt butter.
△ ·· Slight but has a flavor that makes burnt butter feel.
× ·· Not similar to roasted flavor of burnt butter.
Kokumi ◎ ・ ・ Flavor remains for a while after the baked goods are gone.
○ ・ ・ Flavor remains immediately after the burned product is gone.
△ ・ ・ When you put it in your mouth, it tastes good, but before you swallow the baked product, it loses its flavor.
× ・ ・ When you put it in your mouth, you will feel the flavor but it will soon disappear.
From the above-mentioned pound cake and financier baking test, it can be seen that the emulsion of the present invention has a burnt butter flavor, is excellent in foaming properties and egg-holding properties, and has characteristics that cannot be obtained with liquid burnt butter.
実施例１〜３、参考例８、９、比較例２
水に表３に示す割合の乳蛋白、ハイファットクリームチーズ、廃糖蜜、モルト、みりん、フレーバーを添加して調製した水相を８０℃に加熱保持し、この水相に参考例１〜５と同じ組成の配合油を用いた油相２を８０℃に加熱して添加し、ホモミキサーで乳化し、Ｏ２／Ｗ型乳化物を得た。更に、参考例１〜５と同じ組成の配合油に表３に示す割合のモノグリセリン脂肪酸エステル、レシチン、調整脂を添加して調製した油相１を８０℃に加熱保持し、この油相１の７０重量部当たりに対し、上記Ｏ２／Ｗ型乳化物３０重量部を添加し、パドル攪拌して乳化し、Ｏ２／Ｗ／Ｏ１型乳化物を得た。得られた乳化物の風味、クリーミング性を評価した結果を表４に示した。また得られた乳化物を用いて参考例１〜５と同様にしてパウンドケーキとフィナンシェを焼成し、風味、味を評価した結果を表４にあわせて示した。
Examples 1 to 3 , Reference Examples 8 and 9, Comparative Example 2
The aqueous phase prepared by adding milk protein, high fat cream cheese, molasses, malt, mirin, and flavor in the ratio shown in Table 3 to water was heated and maintained at 80 ° C., and Reference Examples 1 to 5 and Oil phase 2 using a blended oil having the same composition was heated to 80 ° C. and added, and emulsified with a homomixer to obtain an O 2 / W type emulsion. Furthermore, the oil phase 1 prepared by adding monoglycerin fatty acid ester, lecithin, and adjusted fat in the proportions shown in Table 3 to the blended oil having the same composition as in Reference Examples 1 to 5 was heated and held at 80 ° C., and this oil phase 1 30 parts by weight of the above-mentioned O 2 / W type emulsion was added to 70 parts by weight of the above, and emulsified by paddle stirring to obtain an O 2 / W / O 1 type emulsion. The results of evaluating the flavor and creaming properties of the obtained emulsion are shown in Table 4. Moreover, the pound cake and the financier were baked in the same manner as in Reference Examples 1 to 5 using the obtained emulsion, and the results of evaluating the flavor and taste are shown in Table 4.
※９ サンラクトＮ１２（太陽化学株式会社製）
※１０ ハイッファトクリームチーズ 乳脂肪含有率５８％（ラクトジャパン株式会社製）
* 9 Sanlacto N12 (manufactured by Taiyo Chemical Co., Ltd.)
* 10 Hyfat cream cheese: 58% milk fat content (manufactured by Lacto Japan)
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