JPH08170A - Emulsified oil and fat composition and its production - Google Patents
Emulsified oil and fat composition and its productionInfo
- Publication number
- JPH08170A JPH08170A JP6166269A JP16626994A JPH08170A JP H08170 A JPH08170 A JP H08170A JP 6166269 A JP6166269 A JP 6166269A JP 16626994 A JP16626994 A JP 16626994A JP H08170 A JPH08170 A JP H08170A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- weight
- milk
- complex
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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- Confectionery (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
- Detergent Compositions (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、豊かな乳風味、呈味、
コク味を有する油脂乳化組成物及びその製造方法に関す
る。更に詳しくは、コーヒー用クリーム、ホイップ用ク
リーム、アイスクリーム等の水中油型油脂乳化組成物、
マーガリン、ショートニング等の油中水型油脂乳化組成
物、及びその製造方法に関する。BACKGROUND OF THE INVENTION The present invention has a rich milk flavor, taste,
The present invention relates to an oil and fat emulsion composition having a rich taste and a method for producing the same. More specifically, cream for coffee, cream for whipped, oil-in-water oil / fat emulsion composition such as ice cream,
The present invention relates to a water-in-oil type oil / fat emulsion composition such as margarine and shortening, and a method for producing the same.
【０００２】[0002]
【従来の技術】牛乳を遠心分離して得られる生クリーム
や、この生クリームをさらにチャーニングして得られる
バターは、天然の好ましい乳風味、呈味、コク味を有し
ており、ホイップ用、バタークリーム用、コーヒー用等
の他、製菓用、製パン用、調理用として幅広く用いられ
ている。しかしながら、生クリームやバターは高価であ
ること、また、その履歴加工条件（乳牛の品種、飼料、
分離温度、エージング条件、殺菌温度等）によりその物
性は不安定であり、使用上制約されるといった問題があ
る。2. Description of the Related Art Fresh cream obtained by centrifuging milk and butter obtained by further cooking this fresh cream have a natural desirable milk flavor, taste, and richness and are suitable for whipped foods. In addition to butter cream, coffee, etc., it is widely used for confectionery, bread making, and cooking. However, fresh cream and butter are expensive, and their processing conditions (dairy cow breed, feed,
Its physical properties are unstable depending on the separation temperature, aging conditions, sterilization temperature, etc., and there is a problem that it is restricted in use.
【０００３】これらの品質上、物性上及び価格上の問題
を解決するために、動植物性食用油脂を用いた合成クリ
ームやマーガリンが開発されている。しかし、これらの
合成クリームやマーガリンは風味的には満足できるもの
ではなく、乳風味、呈味、コク味を発現させるために、
多量の生クリーム或いはバターを使用しているのが現状
である。In order to solve these problems of quality, physical properties and price, synthetic creams and margarines using animal and vegetable edible oils and fats have been developed. However, these synthetic creams and margarines are not satisfactory in flavor, and in order to express milky flavor, taste and richness,
Currently, a large amount of fresh cream or butter is used.
【０００４】近年、これらの課題を解決するため、幾つ
かの方法が提案されている。乳脂肪を用いる場合、それ
がバターオイルの形であるとき、リン脂質は失われてお
り、乳脂肪と脱脂粉乳を用いて還元乳を作成する場合、
リン脂質を含有するバターミルクパウダーを添加するこ
とにより乳のコク味が付与されることから、リン脂質が
コクを与えることは従来周知の事実であり（乳技協資
料、Vol.28、No.3、1978）、このリン脂質と蛋白質が結
合した構造をもつリポタンパク質を配合する方法が見出
されている。In recent years, several methods have been proposed in order to solve these problems. When using milk fat, the phospholipids are lost when it is in the form of butter oil, and when using milk fat and skim milk powder to make reconstituted milk,
It is a well-known fact that phospholipids give richness because the richness of milk is imparted by adding buttermilk powder containing phospholipids (milk co-operation materials, Vol.28, No. 28). 3, 1978), a method of incorporating a lipoprotein having a structure in which this phospholipid and a protein are bound has been found.
【０００５】例えば、卵黄を配合することにより天然生
クリームに近似した風味物性を有する起泡性乳化物の製
造法（特開昭５８−１７９４５４）、或いは水中油型乳
化組成物中に脂質と蛋白質との結合体である脂質蛋白質
複合体を配合することにより、乳味感、コク味感を向上
させるという試み（特開平５−２３６８９６）がなされ
ている。For example, a method for producing a foaming emulsion having a flavor physical property similar to that of natural cream by adding egg yolk (Japanese Patent Laid-Open No. 179454/1983), or lipid and protein in an oil-in-water emulsion composition. Attempts have been made to improve the milky taste and the full-bodied taste by blending a lipid-protein complex, which is a conjugate with (JP-A-5-236896).
【０００６】しかしながら、バターミルクバウダーでは
粉中の複合脂質の含有濃度は、そのものの特性を利用す
る目的には不充分であり、満足しうる結果は得られな
い。[0006] However, in the buttermilk powder, the content concentration of the complex lipid in the powder is insufficient for the purpose of utilizing its own characteristics, and satisfactory results cannot be obtained.
【０００７】また、卵黄を添加した場合では、確かにコ
ク味は向上するものの、その風味はお菓子っぽく、天然
の生クリームの風味である乳らしさとは性質を異にする
ものであり、さらにコク味を向上させるためには比較的
多量の卵黄を添加する必要があるため、加熱により凝固
してしまう卵黄は６５℃以上の処理ができないという問
題がある。When egg yolk is added, the richness is certainly improved, but the flavor is sweet and has a property different from the milkiness which is the flavor of natural cream. Since it is necessary to add a relatively large amount of egg yolk in order to improve the body taste, there is a problem that the egg yolk that is solidified by heating cannot be treated at 65 ° C or higher.
【０００８】さらに脂質と蛋白質との複合体を配合する
場合、脂質としてモノグリセリド、ジグリセリド、トリ
グリセリド、糖脂質、リン脂質を挙げ、特に好ましく
は、レシチン等のリン脂質と蛋白質、特に乳蛋白質の複
合体を配合することが提案されている。しかしながら、
この複合体は単に脂質と乳蛋白質が結合して複合体を形
成していれば良いというものではなく、乳化組成物中の
油脂表面に蛋白質の凝集・吸着がより多い程、乳化組成
物の乳らしい風味と密接な関係があると考えられてい
る。そうした場合、レシチン等のリン脂質は親水性が高
く疎水性に乏しいため、油脂表面の蛋白質の凝集・吸着
量を増加させる効果は少なく、効果を高めるために添加
量を多くすると、レシチン特有の異味・異臭が付与さ
れ、風味の点で望ましいものではない。When a complex of a lipid and a protein is further added, examples of the lipid include monoglyceride, diglyceride, triglyceride, glycolipid, and phospholipid. Particularly preferably, a complex of a phospholipid such as lecithin and a protein, particularly a milk protein. Has been proposed. However,
This complex is not only required to form a complex by binding lipid and milk protein, and the more aggregation and adsorption of protein on the oil and fat surface in the emulsion composition, the more milk of the emulsion composition. It is thought to be closely related to the unique flavor. In such a case, lecithin and other phospholipids are highly hydrophilic and poorly hydrophobic, so they have little effect on increasing the amount of protein aggregation / adsorption on the surface of fats and oils. -It has an unpleasant odor and is not desirable in terms of flavor.
【０００９】また、レシチンの特性を変える目的で分
画、精製処理或いは酵素分解処理したものを使用しても
風味的に不充分であり、また価格の点でも難しいのが現
状である。さらに、効果の点で、複合体を脱水乾燥処理
することが好ましいとされているが、製造面で手間がか
かるという問題がある。[0009] Further, even if a product obtained by fractionating, purifying or enzymatically decomposing for the purpose of changing the characteristics of lecithin is used, the flavor is insufficient and the price is difficult. Further, from the viewpoint of the effect, it is said that it is preferable to dehydrate and dry the composite, but there is a problem in that it takes time and effort in manufacturing.
【００１０】[0010]
【発明が解決しようとする課題】本発明は以上の様な状
況に鑑み、少量の乳成分でも充分な乳風味、呈味、コク
味を発現するクリーム類、マーガリン類等の油脂乳化組
成物及びその製造方法を提供するものである。In view of the above situation, the present invention provides an oil and fat emulsified composition such as creams and margarines which express a sufficient milk flavor, taste and richness even with a small amount of milk components, and The manufacturing method is provided.
【００１１】[0011]
【課題を解決するための手段】脂質と蛋白質が強い親和
力により脂質−蛋白質複合体を形成することは周知の事
実であり、この親和力は主に静電気的結合と疎水的結合
であると考えられている。本発明者らは、これらの事実
に基づき研究を進めるなかで、脂質と蛋白質の複合体を
有効に形成させ、油脂表面に凝集・吸着させるために
は、脂質と蛋白質の複合体を主として脂質の脂肪酸のよ
うな疎水基ではなく、親水基、特にイオン性の親水基を
もち、静電気的結合が可能な有機酸モノグリセリドを用
いることが有効であり、さらに有機酸モノグリセリドの
脂肪酸残基が主体構造的に直鎖である飽和脂肪酸残基を
もつものが望ましいことを見出した。[Means for Solving the Problems] It is a well known fact that lipids and proteins form a lipid-protein complex with a strong affinity, and this affinity is considered to be mainly electrostatic binding and hydrophobic binding. There is. While advancing research based on these facts, the present inventors have found that in order to effectively form a complex of lipid and protein and cause the lipid to aggregate and adsorb on the surface of oil and fat, the complex of lipid and protein is mainly used as a lipid. It is effective to use an organic acid monoglyceride that has a hydrophilic group, especially an ionic hydrophilic group, and is capable of electrostatically binding, rather than a hydrophobic group such as fatty acid. It has been found that those having a saturated fatty acid residue that is linear are desirable.
【００１２】また、乳蛋白質もイオン結合し易いとされ
るカゼインを用いることが望ましく、さらに通常リン酸
カルシウムなどで結合しているカゼインのミセル構造を
破壊することで、より有機酸モノグリセリドと結合し易
くなり、有効に油脂表面に凝集・吸着し、乳らしい風味
を向上させることを見出した。本発明は、かかる知見に
基づいて完成されたものである。Further, it is desirable to use casein, which is considered to be easily ion-bonded to milk proteins. Furthermore, by destroying the micelle structure of casein, which is usually bound with calcium phosphate, etc., it becomes easier to bind with organic acid monoglyceride. , And found that it effectively aggregates and adsorbs on the surface of fats and oils and improves the milky flavor. The present invention has been completed based on such findings.
【００１３】即ち、本発明の第１は有機酸モノグリセリ
ドと乳蛋白質との複合体を含有することを特徴とする油
脂乳化組成物を、本発明の第２は、油脂又は水相に、有
機酸モノグリセリドと乳蛋白質との複合体を添加するこ
とを特徴とする油脂乳化組成物の製造方法をそれぞれ内
容とするものである。That is, the first aspect of the present invention is an oil and fat emulsion composition characterized by containing a complex of an organic acid monoglyceride and milk protein, and the second aspect of the present invention is to add an organic acid to an oil or fat or an aqueous phase. Each of the methods has a method for producing an oil / fat emulsion composition, which comprises adding a complex of monoglyceride and milk protein.
【００１４】以下、本発明について詳述する。本発明の
有機酸モノグリセリドと乳蛋白質の複合体に用いられる
有機酸モノグリセリドとしては、コハク酸モノグリセリ
ド、ジアセチル酒石酸モノグリセリド、クエン酸モノグ
リセリド及び酢酸モノグリセリド等が挙げられ、これら
は１種又は２種以上組み合わせて用いられる。また、こ
れら有機酸モノグリセリドの脂肪酸残基は、飽和脂肪酸
であることが立体構造的に有効に結合させることができ
るので望ましい。The present invention will be described in detail below. Examples of the organic acid monoglyceride used in the complex of the organic acid monoglyceride and milk protein of the present invention include succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, citric acid monoglyceride and acetic acid monoglyceride, and these may be used alone or in combination of two or more kinds. Used. In addition, the fatty acid residue of these organic acid monoglycerides is preferably a saturated fatty acid because it can bind effectively in a three-dimensional structure.
【００１５】本発明の有機酸モノグリセリドと乳蛋白質
の複合体に用いられる乳蛋白質は、カゼイン、特に非ミ
セル状態の分子構造をもつカゼインを含有する。これら
の非ミセル状態のカゼインとしては、例えばカゼインア
ルカリであるナトリウムカゼインやカリウムカゼイン、
酸カゼイン等の他、生乳・還元全脂粉乳液、脱脂乳、還
元脱粉液、バターミルク、還元バターミルクパウダー液
等にリン酸塩等のカルシウム封鎖剤を添加したり、ｐＨ
を４．４〜４．６に調整した沈殿物を回収して得られる
もの等が挙げられる。これらは１種又は２種以上組み合
わせて用いられる。The milk protein used in the complex of the organic acid monoglyceride and milk protein of the present invention contains casein, particularly casein having a non-micelle molecular structure. Examples of these non-micelle state caseins include sodium casein and potassium casein which are casein alkalis,
In addition to acid casein, add calcium sequestering agents such as phosphate to raw milk / reduced whole milk powder emulsion, skim milk, reconstituted powder, buttermilk, reduced buttermilk powder solution, etc.
And the like, which are obtained by collecting the precipitate whose pH is adjusted to 4.4 to 4.6. These are used alone or in combination of two or more.
【００１６】カゼインがミセル状態の構造をとっている
か否かを知る手段としては、カゼインがミセル状態の構
造である場合、それは約０．１〜０．５μｍの直径を有
するリン酸カルシウム−カゼインの複合体の蛋白質微粒
子として存在することが知られている。そこで本発明者
らは、カゼインのミセル状態の構造を簡易に定量化する
手法として平均粒度分布により調べることに着目した。
即ち、レーザー回折式粒度分布測定装置（ＬＡ−５００
Ｐ、堀場製作所製）により蛋白質の粒度分布を調べ、
０．１〜０．５μｍの直径を有する分布区分をカゼイン
のミセル状態とみなし、これにより大きな粒度分布のも
のを非ミセル状態のカゼインと判断することにした。こ
の方法によると、本発明においては非ミセル状態のカゼ
イン含量が乳蛋白質のうち好ましくは１５％以上、さら
に好ましくは３０％以上である。As a means for determining whether or not casein has a micellar structure, when casein has a micellar structure, it is a calcium phosphate-casein complex having a diameter of about 0.1 to 0.5 μm. It is known to exist as protein fine particles. Therefore, the present inventors have paid attention to the investigation by the average particle size distribution as a method for easily quantifying the micelle structure of casein.
That is, a laser diffraction type particle size distribution measuring device (LA-500
P, manufactured by Horiba Ltd.)
The distribution segment having a diameter of 0.1 to 0.5 μm was regarded as a casein micelle state, and it was decided that a case with a large particle size distribution was determined as a non-micelle casein. According to this method, in the present invention, the casein content in the non-micelle state is preferably 15% or more, more preferably 30% or more of the milk protein.
【００１７】次に、本発明に用いられる有機酸モノグリ
セリド−乳蛋白質複合体の製造方法を説明する。まず、
乳蛋白質を１〜５０重量％濃度、好ましくは５〜２５重
量％濃度の水溶液を調製する。この際、蛋白質水溶液の
ｐＨを通常６〜７の範囲に調整することが有機酸モノグ
リセリドと効果的に結合させる上で好ましい。次に、こ
のようにして調製した蛋白質水溶液を、通常５０〜７０
℃の有機酸モノグリセリドの融点よりもわずかに高い温
度になるように加温する。そして、この蛋白質水溶液に
蛋白質の１／１００〜１／１（重量比）の有機酸モノグ
リセリドを添加し、混合・溶解をおこない、次いで超音
波均質機、ホモジナイザー、ホモミキサー、マイコロイ
ダー等の均質化手段により、有機酸モノグリセリド−乳
蛋白質複合体を調製する。Next, a method for producing the organic acid monoglyceride-milk protein complex used in the present invention will be described. First,
An aqueous solution of milk protein having a concentration of 1 to 50% by weight, preferably 5 to 25% by weight is prepared. At this time, it is preferable to adjust the pH of the aqueous protein solution to a range of usually 6 to 7 in order to effectively bind the organic acid monoglyceride. Next, the protein aqueous solution thus prepared is usually added to 50 to 70
Warm to a temperature slightly above the melting point of the organic acid monoglyceride at 0 ° C. Then, 1/100 to 1/1 (weight ratio) of the organic acid monoglyceride of the protein is added to this aqueous protein solution, mixed and dissolved, and then homogenized by an ultrasonic homogenizer, homogenizer, homomixer, mycoloider, etc. An organic acid monoglyceride-milk protein complex is prepared by means.
【００１８】本発明の有機酸モノグリ−乳蛋白質複合体
は、こうして得られた水溶液そのままの形態で使用する
場合は、保存上の点からＵＨＴなどの殺菌処理を施すこ
とが望ましい。また水溶液の形態でも充分に乳らしい風
味の向上効果を有するが、取扱い、保存上の点から噴霧
乾燥、減圧乾燥、凍結乾燥等の手段により乾燥処理を施
しても良い。When the organic acid monoglyceride-milk protein complex of the present invention is used as it is in the form of the aqueous solution thus obtained, it is desirable to perform sterilization treatment such as UHT from the viewpoint of storage. Further, although the form of an aqueous solution has a sufficient milky flavor improving effect, it may be subjected to a drying treatment by means such as spray drying, reduced pressure drying and freeze drying from the viewpoint of handling and storage.
【００１９】上記のようにして得られた有機酸モノグリ
セリド−乳蛋白質複合体は、本発明に係る油脂乳化組成
物中の油脂に対して、乾燥重量比で０．０１〜２０重量
％配合することが好ましい。配合量が０．０１重量％未
満では、豊かな乳風味、呈味、コク味の発現効果は不充
分であり、また２０重量％を越えて添加しても効果は頭
打ちとなる。The organic acid monoglyceride-milk protein complex obtained as described above is blended in a dry weight ratio of 0.01 to 20% by weight with respect to the oil and fat in the oil and fat emulsion composition of the present invention. Is preferred. If the blending amount is less than 0.01% by weight, the rich milky flavor, taste, and richness are not sufficiently exhibited, and if the amount is more than 20% by weight, the effect reaches the ceiling.
【００２０】本発明の油脂乳化組成物は、公知の方法で
製造でき、食用油脂を主成分とする油相と、乳成分等を
含む水相を予備乳化した後、以下の通常の工程（均質
化、殺菌、冷却、エージング等）を経て調製される。本
発明において、有機酸モノグリセリド−乳蛋白質複合体
は油相、水相のいずれに添加してもよいが、水溶液の形
態のものを油相に添加することが望ましい。The oil / fat emulsion composition of the present invention can be produced by a known method. After preliminarily emulsifying an oil phase containing edible oil / fat as a main component and an aqueous phase containing a milk component etc. Preparation, sterilization, cooling, aging, etc.). In the present invention, the organic acid monoglyceride-milk protein complex may be added to either the oil phase or the water phase, but it is desirable to add the one in the form of an aqueous solution to the oil phase.
【００２１】本発明に用いられる油相としては、通常食
用として用いられるものであれば、植物油脂、動物油
脂、或いはこれらの硬化、分別、エステル交換したもの
のいずれでもよく、これらのうち１種又は２種以上の油
脂を調合して使用することもできる。The oil phase used in the present invention may be any of vegetable oils and fats, animal oils and fats, or those obtained by hardening, fractionating or transesterifying them, as long as they are usually used for food, and one of them may be used. Two or more kinds of fats and oils can be blended and used.
【００２２】本発明で得られる油脂乳化組成物の油脂の
割合は、それが水中油型である場合は５〜６０重量％、
油中水型である場合は３０〜９０重量％となる割合が好
ましい。The proportion of oil and fat in the oil and fat emulsion composition obtained in the present invention is 5 to 60% by weight when it is an oil-in-water type,
In the case of a water-in-oil type, a ratio of 30 to 90% by weight is preferable.
【００２３】本発明の油脂乳化組成物の水相中には、特
に乳成分を水相中０．１〜４０重量％配合することが好
ましい。乳成分の含量が０．１重量％未満では、乳らし
い風味向上の効果は不充分であり、また４０重量％を越
えて添加しても効果は頭打ちとなる。この乳成分として
は、生乳、脱脂乳、全脱脂乳、バターミルク、乳清、生
クリーム、チーズ類、ヨーグルト類、バター又はこれを
濃縮、粉末加工したのや、ミルクフレーバー、バターフ
レーバー等の呈味剤、フレーバー等が挙げられる。ま
た、この他、糖類、乳化剤、増粘剤等の安定剤、調味
料、香味料及び着色料等の添加物を親水性のものは水相
に、親油性のものは油相に、それぞれ配合することもで
きる。In the aqueous phase of the oil / fat emulsified composition of the present invention, it is particularly preferable to add a milk component in an amount of 0.1 to 40% by weight. If the content of the dairy component is less than 0.1% by weight, the effect of improving the milky flavor is insufficient, and if it is added in excess of 40% by weight, the effect will reach the ceiling. As the milk component, raw milk, skim milk, whole skim milk, buttermilk, whey, fresh cream, cheeses, yogurts, butter or concentrated or powdered, milk flavor, butter flavor, etc. Examples thereof include flavoring agents and flavors. In addition, in addition, stabilizers such as sugars, emulsifiers, thickeners, and additives such as seasonings, flavors and colorants are added to the hydrophilic phase in the aqueous phase and the lipophilic one to the oil phase, respectively. You can also do it.
【００２４】本発明の油脂乳化組成物の製造方法として
は、まず油脂に親油性の乳化剤及び油溶性の配合体を添
加して調製した油相部と、一方で親水性の乳原料、乳化
剤及び水溶性の配合体を添加して調製した水相部を混合
攪拌して予備乳化を行う。次いで、それが水中油型油脂
乳化組成物である場合は、この予備乳化物をバルブ式ホ
モジナイザー等の均質化装置を用いて均質化後、殺菌処
理し、必要に応じて再度均質化し、冷却して水中油型油
脂乳化組成物を得る。また、油中水型油脂乳化組成物の
場合は、予備乳化物を均一に攪拌しながら殺菌処理し、
パーフェクター、コンビネーター、ボテーター等の急冷
捏和機を通して安定化し、油中水型油脂乳化組成物を得
る。As the method for producing the oil / fat emulsion composition of the present invention, first, an oil phase portion prepared by adding a lipophilic emulsifier and an oil-soluble compound to oil / fat, and on the other hand, a hydrophilic dairy material, an emulsifier and Preliminary emulsification is performed by mixing and stirring the water phase portion prepared by adding the water-soluble compound. Then, when it is an oil-in-water oil / fat emulsion composition, this pre-emulsion is homogenized using a homogenizer such as a valve homogenizer, sterilized, and if necessary, homogenized again and cooled. To obtain an oil-in-water type oil / fat emulsion composition. In the case of a water-in-oil type oil / fat emulsion composition, the preliminary emulsion is sterilized while being uniformly stirred,
A water-in-oil type oil / fat emulsion composition is obtained by stabilizing it through a rapid kneading machine such as a perfector, a combinator or a botter.
【００２５】[0025]
【実施例】次に実施例を挙げて本発明を更に詳細に説明
するが、本発明はこれらに限定されるものではない。 複合体製造例１ ナトリウムカゼイン（商品名 ハプロ：新日本製薬株式
会社製）１０重量部を１００重量部の水に分散、溶解さ
せ６５℃まで加熱後、コハク酸モノグリセリド（商品名
ポエムＢ−１０：理研ビタミン株式会社製）４重量部
添加し、溶解後、超音波均質機（５００Ｗ）にて均質化
（５分間）し、コハク酸モノグリセリド−乳蛋白質複合
体溶液（以下、試料１と記す）を得た。The present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. Complex Production Example 1 10 parts by weight of sodium casein (trade name: Hapro: manufactured by Shin Nippon Pharmaceutical Co., Ltd.) was dispersed and dissolved in 100 parts by weight of water, heated to 65 ° C., and then succinic acid monoglyceride (trade name: Poem B-10: Riken Vitamin Co., Ltd.) 4 parts by weight was added, and after dissolution, homogenized (5 minutes) with an ultrasonic homogenizer (500 W) to give a succinic acid monoglyceride-milk protein complex solution (hereinafter referred to as sample 1). Obtained.
【００２６】複合体製造例２〜５ 表１に示す配合にて、まず蛋白質或いは重曹、ヘキサメ
タリン酸ナトリウムを水に分散溶解させ６０℃まで加熱
後、有機酸モノグリセリドを添加し溶解後、バルブ式ホ
モジナイザーにて６０Kg／cm2 均質化後、１４０℃で４
秒間ＵＨＴ殺菌した後、再度９０Kg／cm2 で均質化し、
５℃まで冷却して有機酸モノグリセリド−乳蛋白質溶液
（以下、試料２〜５と記す）を得た。Complex Production Examples 2-5 In the formulations shown in Table 1, first, protein, sodium bicarbonate, and sodium hexametaphosphate were dispersed and dissolved in water, heated to 60 ° C., and then dissolved by adding organic acid monoglyceride, followed by a valve homogenizer. After homogenizing at 60kg / cm 2 at 4 ℃ at 140 ℃
After UHT sterilization for 2 seconds, homogenize again at 90 kg / cm 2 ,
It cooled to 5 degreeC and obtained the organic acid monoglyceride-milk protein solution (henceforth sample 2-5).
【００２７】複合体製造例６ 上記製造例１において、ナトリウムカゼインの代わりに
ホエー蛋白質を、コハク酸モノグリセリドの代わりにレ
シチンを使用する以外は同様にして、脂質−蛋白質複合
体溶液を得た。このものを０．１Torrで減圧脱水し、固
形物中の水分を１０重量％にしたものを粉砕し、２０メ
ッシュの篩で篩過して脂質−蛋白質複合体（以下、試料
６と記す）を得た。Complex Production Example 6 A lipid-protein complex solution was obtained in the same manner as in Production Example 1 except that whey protein was used instead of sodium casein and lecithin was used instead of succinic acid monoglyceride. This product was dehydrated under reduced pressure at 0.1 Torr to pulverize the solid in which the water content was 10% by weight, and the product was sieved with a 20-mesh sieve to obtain a lipid-protein complex (hereinafter referred to as sample 6). Obtained.
【００２８】複合体製造例７〜９ 表１に示す配合にて、上記複合体製造例２〜５と同様に
して脂質−蛋白質複合体（以下、試料７〜９と記す）を
得た。Complex Production Examples 7-9 With the formulations shown in Table 1, lipid-protein complexes (hereinafter referred to as Samples 7-9) were obtained in the same manner as in the Complex Production Examples 2-5.
【００２９】上記複合体製造例に用いた乳蛋白質中の非
ミセル状態のカゼイン含有率（％）を調べた結果を表２
に示した。また、上記の各試料中の複合体形成の割合を
定量化するために、１００ml容の密栓付三角フラスコに
試料３０ml（試料６は固形分が１０重量％となる様に純
水を添加し水溶液とした。）とｎ−ヘキサン３０mlを入
れ、２０℃で１５分間振とう後、遠心分離により、上層
（ヘキサン層）を２０ml分取り出し、ヘキサンを留去
後、固形物量を精秤し試料中の脂質重量に対する割合を
求め、これを複合体形成に関与しなかった遊離脂質率
（％）として表２に示した。The results of examining the casein content (%) in the non-micelle state in the milk protein used in the above-mentioned complex production example are shown in Table 2.
It was shown to. Further, in order to quantify the ratio of complex formation in each of the above-mentioned samples, 30 ml of the sample was added to a 100 ml Erlenmeyer flask with a sealed stopper (Sample 6 was added with pure water so that the solid content was 10% by weight, and the aqueous solution was added. ) And n-hexane (30 ml) and shaken at 20 ° C. for 15 minutes, and then centrifuged to take out 20 ml of the upper layer (hexane layer). The ratio to the weight of lipid was determined, and this is shown in Table 2 as the percentage (%) of free lipid that was not involved in complex formation.
【００３０】表２から明かなように、乳蛋白質のうち非
ミセル状態のカゼイン含有量が高い程、複合体の遊離脂
質率は小さく、複合体を形成し易いことがわかる。ま
た、本発明に用いられる有機酸モノグリセリド−乳蛋白
質複合体（複合体製造例１〜５）では、水溶液の状態で
も複合体が形成し易いこともわかる。As is apparent from Table 2, the higher the casein content of milk proteins in the non-micelle state, the lower the free lipid percentage of the complex and the easier it is to form the complex. It is also understood that in the organic acid monoglyceride-milk protein complex (Complex Complex Production Examples 1 to 5) used in the present invention, a complex is easily formed even in the state of an aqueous solution.
【００３１】[0031]
【表１】 [Table 1]
【００３２】[0032]
【表２】 [Table 2]
【００３３】実施例１ ナタネ硬化油（融点３２℃）２０重量部、ヤシ硬化油
（融点３５℃）６重量部、バター脂肪（融点３２℃）１
４重量部を配合、溶解した油相に、乳化剤としてレシチ
ン０．２８重量部とさらに試料１を８重量部加えて油相
を調製した。一方、脱脂粉乳４重量部、ヘキサメタリン
酸ナトリウム０．１重量部、乳化剤として蔗糖脂肪酸エ
ステル（ＨＬＢ１１）０．２重量部を水４７．４２重量
部に溶解し水相を調製した。６０℃にて油相を水相に添
加し、予備乳化後５０Kg／cm2 で均質化後、１４０℃で
４秒間ＵＨＴ殺菌した後、再度１００Kg／cm2 均質化
し、５℃まで冷却して水中油型油脂乳化組成物を得た。
このものを５℃で一晩エージング後、水中油型油脂乳化
組成物１００重量部に、グラニュー糖８重量部を混合
し、ミキサーにてホイップを行ないホイップクリームを
得た。Example 1 20 parts by weight of rapeseed hydrogenated oil (melting point 32 ° C.), 6 parts by weight of hydrogenated coconut oil (melting point 35 ° C.), butter fat (melting point 32 ° C.) 1
An oil phase was prepared by adding 0.28 parts by weight of lecithin as an emulsifier and 8 parts by weight of sample 1 to the oil phase in which 4 parts by weight was mixed and dissolved. On the other hand, 4 parts by weight of skim milk powder, 0.1 part by weight of sodium hexametaphosphate, and 0.2 part by weight of sucrose fatty acid ester (HLB11) as an emulsifier were dissolved in 47.42 parts by weight of water to prepare an aqueous phase. The oil phase was added to the water phase at 60 ° C, preliminarily emulsified and homogenized at 50 kg / cm 2 , then UHT sterilized at 140 ° C for 4 seconds, then homogenized again at 100 kg / cm 2 and cooled to 5 ° C in water. An oil-based oil / fat emulsion composition was obtained.
After aging this at 5 ° C. overnight, 8 parts by weight of granulated sugar was mixed with 100 parts by weight of the oil-in-water oil / fat emulsion composition, and whipped with a mixer to obtain a whipped cream.
【００３４】比較例１ 実施例１において、試料１を添加しなかった以外は同様
の方法で水中油型油脂乳化組成物を作成し、同様にホイ
ップしてホイップクリームを得た。Comparative Example 1 An oil-in-water type oil / fat emulsion composition was prepared in the same manner as in Example 1 except that Sample 1 was not added, and whipped in the same manner to obtain a whipped cream.
【００３５】比較例２ 実施例１において、試料１の代わりにナトリウムカゼイ
ンの１２重量％水溶液を添加した以外は同様の方法で水
中油型油脂乳化組成物を作成し、同様にホイップしてホ
イップクリームを得た。Comparative Example 2 An oil-in-water oil / water emulsion composition was prepared in the same manner as in Example 1 except that a 12% by weight aqueous solution of sodium casein was added in place of Sample 1, and was whipped and whipped cream in the same manner. Got
【００３６】比較例３ 実施例１において、試料１の代わりに固形分が１２重量
％となるように水に溶解した試料６を水相部に添加した
以外は同様の方法で水中油型油脂乳化組成物を作成し、
同様にホイップしてホイップクリームを得た。COMPARATIVE EXAMPLE 3 An oil-in-water oil / emulsion emulsion was prepared in the same manner as in Example 1 except that the sample 1 was dissolved in water so that the solid content was 12% by weight instead of the sample 1. Create a composition,
Similarly, whipped to obtain whipped cream.
【００３７】これら実施例１及び比較例１〜３のホイッ
プクリーム風味の官能評価を行った結果を表３に示す。
試料１を添加した実施例１のホイップクリームは、乳ら
しい風味、呈味、コク味に優れていたのに対し、無添加
の比較例１、ナトリウムカゼインを添加した比較例２、
試料６を添加した比較例３のホイップクリームは、いず
れも乳らしい風味がほとんど感じられず、比較例２では
ナトリウムカゼイン自体のイヤ味が感じられた。また比
較例３ではレシチン独特の苦みが感じられた。Table 3 shows the results of sensory evaluation of the whipped cream flavors of Example 1 and Comparative Examples 1 to 3.
The whipped cream of Example 1 to which Sample 1 was added was excellent in milky flavor, taste, and body taste, while Comparative Example 1 containing no additive, Comparative Example 2 containing sodium casein,
In each of the whipped creams of Comparative Example 3 to which Sample 6 was added, almost no milky flavor was felt, and in Comparative Example 2, the unpleasant taste of sodium casein itself was felt. In Comparative Example 3, the bitterness peculiar to lecithin was felt.
【００３８】さらに、上記実施例１、比較例１〜３の水
中油型油脂乳化組成物の油脂表面の蛋白質の凝集・吸着
量を「乳タンパク質 第３版 実業図書株式会社 P.26
9 」を参考にし、以下の方法で測定した。即ち、水中油
型油脂乳化組成物１００ｇに４０℃の温水３００ｇを加
え、５℃で９０００rpm で２０分間遠心分離を行ない、
水槽とクリーム層に分離する。得られたクリーム層に、
４０℃の温水３００ｇを添加し分散後、５℃、９０００
rpm で２０分間遠心分離を行ない、クリーム層を洗浄す
る。この操作を再度くり返し、得られたクリーム層に、
５℃のクリームの２倍量の水を加えチャーニングを行な
い、水相と油相に分離する。油相は５５℃で融解し、遠
心分離により蛋白質凝固物層を油脂とに分離する。Furthermore, the amount of protein aggregation / adsorption on the oil / fat surface of the oil-in-water type oil / fat emulsion compositions of Example 1 and Comparative Examples 1 to 3 described above was calculated as “milk protein 3rd edition, business book P.26”.
9 ”as a reference and measured by the following method. That is, 300 g of warm water at 40 ° C. was added to 100 g of the oil-in-water oil / fat emulsion composition, and centrifugation was performed at 5 ° C. at 9000 rpm for 20 minutes.
Separate into aquarium and cream layer. In the obtained cream layer,
After adding 300 g of warm water at 40 ° C and dispersing, 5 ° C, 9000
Centrifuge at rpm for 20 minutes to wash the cream layer. Repeat this operation again, to the resulting cream layer,
Churning is carried out by adding twice the amount of water at 5 ° C. to separate the water phase and the oil phase. The oil phase is melted at 55 ° C. and the protein coagulated product layer is separated into oil and fat by centrifugation.
【００３９】こうして調製した蛋白質凝固物層と水相の
蛋白質の定量を行った結果を表３に示したが、表３から
明らかなように、乳の風味が強く感じられた実施例１
が、油脂表面の蛋白質の凝固・吸着量が飛び抜けて多か
った。The results of quantifying the protein in the coagulated protein layer and the aqueous phase thus prepared are shown in Table 3. As is clear from Table 3, Example 1 in which a strong milk flavor was felt.
However, the amount of protein coagulation / adsorption on the surface of the oil / fat jumped out.
【００４０】[0040]
【表３】 [Table 3]
【００４１】実施例２ 大豆硬化油（融点３２℃）２５重量部を溶解後、グリセ
リン脂肪酸エステル０．０２重量部と試料２を５重量部
加えて油相を調製した。一方、脱脂粉乳４重量部、蔗糖
脂肪酸エステル（ＨＬＢ１５）０．２重量部、第２リン
酸ナトリウム０．０２重量部を水６５．７６重量部に溶
解し水相を調製した。６０℃にて油相を水相に徐々に添
加し、予備乳化後９０Kg／cm2 で均質化後、１４０℃で
４秒間ＵＨＴ殺菌した後、再度１５０Kg／cm2 均質化
し、５℃まで冷却してコーヒーホワイト用クリームの水
中油型油脂乳化組成物を得た。Example 2 After dissolving 25 parts by weight of hydrogenated soybean oil (melting point: 32 ° C.), 0.02 part by weight of glycerin fatty acid ester and 5 parts by weight of sample 2 were added to prepare an oil phase. On the other hand, 4 parts by weight of skim milk powder, 0.2 parts by weight of sucrose fatty acid ester (HLB15), and 0.02 part by weight of sodium dibasic phosphate were dissolved in 65.76 parts by weight of water to prepare an aqueous phase. The oil phase was gradually added to the water phase at 60 ° C, pre-emulsified, homogenized at 90 kg / cm 2 , homogenized by UHT sterilization at 140 ° C for 4 seconds, homogenized again at 150 kg / cm 2 , and cooled to 5 ° C. To obtain an oil-in-water type oil / fat emulsion composition of coffee white cream.
【００４２】比較例４ 実施例２において、試料２の代わりに試料７を添加した
以外は同様の方法にて、コーヒーホワイト用クリームの
水中油型油脂乳化組成物を得た。Comparative Example 4 An oil-in-water oil / fat emulsion composition for a coffee white cream was obtained by the same method as in Example 2 except that Sample 7 was added instead of Sample 2.
【００４３】上記実施例２と比較例４のクリームを用い
てコーヒーテストを行った。即ち、インスタントコーヒ
ー２ｇを８０℃の温水１００mlに溶解し、その中にクリ
ームを１０ml添加して官能評価を行った。実施例２のク
リームを添加したものは、乳らしい風味とコクが強く感
じられ好ましかったが、比較例４のクリームを添加した
ものは、乳らしい風味は弱く、特にコク味はほとんど感
じられないものであった。また、それぞれのクリームの
油脂表面の蛋白質の凝集・吸着量を調べたところ、実施
例２のクリームは０．７６mg／ｇ、比較例４のクリーム
は０．４８mg／ｇであった。A coffee test was conducted using the creams of Example 2 and Comparative Example 4 above. That is, 2 g of instant coffee was dissolved in 100 ml of warm water at 80 ° C., and 10 ml of cream was added thereto to perform sensory evaluation. The cream to which the cream of Example 2 was added was preferable because the milky flavor and richness were strongly felt, while the cream to which the cream of Comparative Example 4 was added had a weak milky flavor, and in particular, the richness was almost felt. It was not there. Further, when the amount of protein aggregation / adsorption on the oil and fat surface of each cream was examined, the cream of Example 2 was 0.76 mg / g, and the cream of Comparative Example 4 was 0.48 mg / g.
【００４４】実施例３ 大豆油９重量部を加熱後、グリセリン脂肪酸エステル
０．１重量部と試料３を３重量部加えて油相を調製し
た。一方、脱脂粉乳８重量部、ラクトース１０重量部、
カラギーナン０．０２重量部、蔗糖脂肪酸エステル０．
０５重量部を水６９．８３重量部に溶解し水相を調製し
た。６０℃にて油相を水相に徐々に添加し、予備乳化後
１２０Kg／cm2 で均質化後、１４０℃にて間接殺菌後、
再度１５０Kg／cm2 均質化し、１０℃まで冷却して水中
油型油脂乳化組成物を得た。このものの油脂表面の蛋白
質の凝集・吸着量は０．８４mg／ｇであった。Example 3 After heating 9 parts by weight of soybean oil, 0.1 parts by weight of glycerin fatty acid ester and 3 parts by weight of sample 3 were added to prepare an oil phase. Meanwhile, skim milk powder 8 parts by weight, lactose 10 parts by weight,
Carrageenan 0.02 part by weight, sucrose fatty acid ester 0.
An aqueous phase was prepared by dissolving 05 parts by weight of water in 69.83 parts by weight of water. The oil phase was gradually added to the aqueous phase at 60 ° C, pre-emulsified, homogenized at 120 kg / cm 2 , and then indirectly sterilized at 140 ° C.
The mixture was homogenized again at 150 kg / cm 2 and cooled to 10 ° C. to obtain an oil-in-water oil / fat emulsion composition. The amount of protein aggregated / adsorbed on the oil / fat surface of this product was 0.84 mg / g.
【００４５】比較例５ 実施例３において、試料３を添加しなかった以外は同様
の方法にて水中油型油脂乳化組成物を得た。このものの
油脂表面の蛋白質の凝集・吸着量は０．３９mg／ｇであ
った。Comparative Example 5 An oil-in-water oil / fat emulsion composition was obtained in the same manner as in Example 3 except that Sample 3 was not added. The amount of protein aggregated / adsorbed on the oil / fat surface of this product was 0.39 mg / g.
【００４６】上記実施例３と比較例５のクリームを用い
て、ホワイトクリームを作成し、食味評価を行った。シ
ョートニング８重量部に小麦粉８重量部を加え、加熱し
ながらよく攪拌し、ルーを調製した。このルーを４０℃
に冷やしたところに、水で３倍に希釈した実施例３及び
比較例５の水中油型油脂乳化組成物を６０℃に温めたも
の１００重量部を加え、混合加熱後、食塩０．３５重量
部、コショウ０．０３５重量部で味で整えてホワイトソ
ースを作成した。実施例３のクリームを用いて作成した
ものは、比較例５を用いたものに比べ乳らしい風味が強
く、コクのあるホワイトソースであった。A white cream was prepared using the creams of Example 3 and Comparative Example 5 described above, and the taste was evaluated. 8 parts by weight of wheat flour was added to 8 parts by weight of the shortening and stirred well while heating to prepare a roux. This roux is 40 ℃
100 parts by weight of the oil-in-water oil / fat emulsified compositions of Example 3 and Comparative Example 5 diluted to 3 times with water and heated to 60 ° C., mixed and heated, and then 0.35 parts by weight of salt Parts and pepper in an amount of 0.035 parts by weight to prepare a white sauce. The one prepared using the cream of Example 3 had a strong milky flavor and a rich white sauce as compared to the one prepared using Comparative Example 5.
【００４７】実施例４ 大豆硬化油（融点３６℃）４０重量部、バター脂肪（融
点３２℃）２０重量部、ナタネ油１０重量部を加熱融解
し、グリセリン脂肪酸エステル０．２重量部、レシチン
０．５重量部、β−カロチン０．００１重量部と試料４
を１５重量部を加えて油相を調製した。一方、脱脂粉乳
２重量部、蔗糖脂肪酸エステル０．５重量部、食塩２．
０重量部を水９．８重量部に溶解し水相を調製した。６
５℃にて水相を油相に徐々に添加し混合したものを、か
き取り式冷却器で急冷し、捏和機を通して安定化し、油
中水型油脂乳化組成物を得た。Example 4 40 parts by weight of hydrogenated soybean oil (melting point: 36 ° C.), 20 parts by weight of butter fat (melting point: 32 ° C.), and 10 parts by weight of rapeseed oil were heated and melted to give 0.2 part by weight of glycerin fatty acid ester and 0 lecithin. 0.5 parts by weight, 0.001 parts by weight of β-carotene and sample 4
Was added to prepare an oil phase. On the other hand, skim milk powder 2 parts by weight, sucrose fatty acid ester 0.5 part by weight, salt 2.
0 parts by weight was dissolved in 9.8 parts by weight of water to prepare an aqueous phase. 6
A mixture obtained by gradually adding the water phase to the oil phase at 5 ° C. and mixing was rapidly cooled with a scraping cooler and stabilized through a kneader to obtain a water-in-oil type oil / fat emulsion composition.
【００４８】比較例６ 実施例４において、試料４の代わりに試料８を添加した
以外は同様の方法にて、油中水型油脂乳化組成物を得
た。Comparative Example 6 A water-in-oil type oil / fat emulsion composition was obtained in the same manner as in Example 4 except that Sample 8 was added instead of Sample 4.
【００４９】上記実施例４及び比較例６の油中水型油脂
乳化組成物を食パンのつけバターとしての風味評価を行
った。実施例４の油中水型油脂乳化組成物は、豊かな乳
の風味、呈味、コク味が感じられ好ましかったのに対
し、比較例６のものは、乳らしい風味が感じられなかっ
た。The water-in-oil type oil / fat emulsion compositions of Example 4 and Comparative Example 6 were evaluated for flavor as a butter for bread. The water-in-oil type oil / fat emulsion composition of Example 4 was preferable because it had a rich milk flavor, taste, and richness, whereas Comparative Example 6 did not have a milky flavor. It was
【００５０】また、これらの油中水型油脂乳化組成物の
油脂脂肪球表面の蛋白質の凝集・吸着量を測定した。即
ち、油中水型油脂乳化組成物１００ｇに４０℃の温水３
００ｇを加え、混合溶解し、５℃、９０００rpm で２０
分間遠心分離を行ない、水槽と油相に分離した。得られ
た油相に再度、油相の３倍量の４０℃の温水を加え、５
℃、９０００rpm で２０分間遠心分離し洗浄した。洗浄
した油相を５５℃で溶解し、遠心分離により蛋白質凝固
物層と油脂に分離し、こうして調製した蛋白質凝固物層
の蛋白質の定量を行ない、油相単位グラム当りの蛋白質
量で示した。その結果、実施例４は０．１６mg／ｇであ
るのに対し、比較例６は０．０７mg／ｇであった。Further, the amount of protein aggregation / adsorption on the surface of fat and oil fat globules of these water-in-oil type oil and fat emulsion compositions was measured. That is, 100 g of the water-in-oil type oil / fat emulsion composition was added to 3 g of warm water at 40 ° C.
00g was added, mixed and dissolved, and 20 at 5 ° C and 9000rpm.
Centrifugation was performed for 1 minute to separate the water phase from the oil phase. To the obtained oil phase, hot water at 40 ° C., which is 3 times the amount of the oil phase, was added again, and 5
It was washed by centrifuging at 9000 rpm for 20 minutes. The washed oil phase was melted at 55 ° C. and separated into a protein coagulated product layer and fats and oils by centrifugation, and the protein in the protein coagulated product layer thus prepared was quantified, and the amount of protein per gram of the oil phase was shown. As a result, the amount in Example 4 was 0.16 mg / g, while that in Comparative Example 6 was 0.07 mg / g.
【００５１】実施例５ 硬化魚油（融点３２℃）５５重量部、ナタネ油１０重量
部を加熱融解し、グリセリン脂肪酸エステル３．０重量
部を溶解した油相に、試料５を２重量部を加え混合し、
予備乳化したものを８０℃で１５秒間殺菌し、次いでコ
ンビネーターにて急冷可塑化して油中水型油脂乳化組成
物を得た。このものの油脂脂肪球表面の蛋白質の凝集・
吸着量は、０．１８mg／ｇであった。Example 5 55 parts by weight of hydrogenated fish oil (melting point: 32 ° C.) and 10 parts by weight of rapeseed oil were heated and melted, and 2 parts by weight of sample 5 was added to an oil phase in which 3.0 parts by weight of glycerin fatty acid ester was dissolved. Mix and
The pre-emulsified product was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized by a combinator to obtain a water-in-oil type oil / fat emulsion composition. Agglomeration of protein on the surface of fat and fat globules
The adsorption amount was 0.18 mg / g.
【００５２】比較例７ 実施例５において、試料５の代わりに試料９を添加した
以外は同様の方法にて、油中水型油脂乳化組成物を得
た。このものの油脂脂肪球表面の蛋白質の凝集・吸着量
は、０．０３mg／ｇであった。Comparative Example 7 A water-in-oil type oil / fat emulsion composition was obtained in the same manner as in Example 5 except that Sample 9 was added instead of Sample 5. The amount of protein aggregation / adsorption on the surface of fat and oil fat globules was 0.03 mg / g.
【００５３】上記実施例５及び比較例７の油中水型油脂
乳化組成物を用いて食パンを作成し、風味評価を行っ
た。即ち、強力小麦粉７０重量部にイースト２重量部、
イーストフード０．１重量部、水４１重量部を加えて軽
く混ぜ合わせ、生地（中種）をつくり、２７℃で４時間
半醗酵させた。その後、これに強力小麦粉３０重量部、
食塩２重量部、砂糖５重量部、脱脂粉乳１重量部、水２
３重量部と、上記実施例５または比較例７の油中水型油
脂乳化組成物をそれぞれ７重量部加え、本ねりを充分に
行った。次に生地を分割し、まるめて中間ホイロに入
れ、３０℃で２０分間保持した。次に成型し、型詰めし
て３８℃で５０分間醗酵させ、最後に２１５℃で３０分
オーブンで焼成し、食パンを作成した。実施例５の油中
水型油脂乳化組成物を添加したものは、比較例７の油中
水型油脂乳化組成物を添加したものに比べて乳のコクが
強く感じられ、また香ばしい香りが顕著に向上してい
た。Bread was prepared using the water-in-oil type oil / fat emulsion compositions of Example 5 and Comparative Example 7, and the flavor was evaluated. That is, 70 parts by weight of strong flour and 2 parts by weight of yeast,
0.1 parts by weight of yeast food and 41 parts by weight of water were added and lightly mixed to prepare a dough (medium seed), which was fermented at 27 ° C. for 4 hours and a half. After that, add 30 parts by weight of strong flour,
2 parts by weight of salt, 5 parts by weight of sugar, 1 part by weight of skim milk powder, 2 parts of water
3 parts by weight and 7 parts by weight of each of the water-in-oil type oil / fat emulsion compositions of Example 5 or Comparative Example 7 were added, and the main twisting was sufficiently performed. The dough was then split, rolled and placed in an intermediate proofer and held at 30 ° C for 20 minutes. Next, the mixture was molded, packed in a mold, fermented at 38 ° C. for 50 minutes, and finally baked at 215 ° C. for 30 minutes in an oven to prepare bread. The water-in-oil type oil / fat emulsion composition of Example 5 was added to the water-in-oil type oil / fat emulsion composition of Comparative Example 7 in which the richness of milk was strongly felt and the fragrance was remarkable. Had improved.
【００５４】[0054]
【発明の効果】叙上のとおり、本発明の有機酸モノグリ
セリドと乳蛋白質の複合体を油脂乳化組成物の製造の際
に添加することにより、少量の乳成分でも乳風味、呈
味、コク味を著しく向上させることができる。As described above, by adding the complex of the organic acid monoglyceride and milk protein of the present invention during the production of the oil / fat emulsion composition, even a small amount of milk component has milk flavor, taste, and body taste. Can be significantly improved.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ１１Ｄ 7/26 7/46 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Office reference number FI technical display location C11D 7/26 7/46
Claims (6)
合体を含有することを特徴とする油脂乳化組成物。1. An oil and fat emulsion composition comprising a complex of an organic acid monoglyceride and milk protein.
つカゼインを含有する乳蛋白質である請求項１記載の油
脂乳化組成物。2. The oil / fat emulsion composition according to claim 1, wherein the milk protein is a milk protein containing casein having a non-micelle molecular structure.
リセリド、ジアセチル酒石酸モノグリセリド、クエン酸
モノグリセリド及び酢酸モノグリセリドからなる群から
選ばれる１種又は２種以上である請求項１記載の油脂乳
化組成物。3. The oil-and-fat emulsion composition according to claim 1, wherein the organic acid monoglyceride is one or more selected from the group consisting of succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, citric acid monoglyceride and acetic acid monoglyceride.
と乳蛋白質との複合体を添加することを特徴とする油脂
乳化組成物の製造方法。4. A method for producing an oil / fat emulsion composition, which comprises adding a complex of an organic acid monoglyceride and milk protein to the oil / fat or aqueous phase.
合体を水溶液状態で油相に添加する請求項４記載の製造
方法。5. The method according to claim 4, wherein the complex of organic acid monoglyceride and milk protein is added to the oil phase in the state of an aqueous solution.
合する請求項４又は５記載の製造方法。6. The production method according to claim 4, wherein the milk component is mixed in the aqueous phase in an amount of 0.1 to 40% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06166269A JP3103481B2 (en) | 1994-06-24 | 1994-06-24 | Fat / oil emulsion composition and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06166269A JP3103481B2 (en) | 1994-06-24 | 1994-06-24 | Fat / oil emulsion composition and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08170A true JPH08170A (en) | 1996-01-09 |
| JP3103481B2 JP3103481B2 (en) | 2000-10-30 |
Family
ID=15828258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06166269A Expired - Lifetime JP3103481B2 (en) | 1994-06-24 | 1994-06-24 | Fat / oil emulsion composition and method for producing the same |
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| Country | Link |
|---|---|
| JP (1) | JP3103481B2 (en) |
Cited By (13)
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|---|---|---|---|---|
| WO2004080208A1 (en) * | 2003-03-11 | 2004-09-23 | Kaneka Corporation | Oil-in-water type emulsion containing coenzyme q10 and process for producing the same |
| JP2004267147A (en) * | 2003-03-11 | 2004-09-30 | Kanegafuchi Chem Ind Co Ltd | Processed milk and method for producing the same |
| WO2011024994A1 (en) | 2009-08-31 | 2011-03-03 | 味の素株式会社 | Low-fat or fat-free yoghurt, and process for production thereof |
| JP2012210162A (en) * | 2011-03-30 | 2012-11-01 | Morinaga Milk Ind Co Ltd | Modified milk powder, method of production of the same, and oxidation inhibitor |
| JP2013106542A (en) * | 2011-11-18 | 2013-06-06 | Ajinomoto General Foods Inc | Beverage containing vegetable oil-and-fat as alternative milk fat component |
| US8979792B2 (en) | 2009-11-12 | 2015-03-17 | Medimop Medical Projects Ltd. | Inline liquid drug medical devices with linear displaceable sliding flow control member |
| US8998875B2 (en) | 2009-10-01 | 2015-04-07 | Medimop Medical Projects Ltd. | Vial assemblage with vial and pre-attached fluid transfer device |
| JP2017029022A (en) * | 2015-07-30 | 2017-02-09 | 株式会社Adeka | Emulsification material for oil-in-water type emulsified fat |
| JP2018113961A (en) * | 2017-01-16 | 2018-07-26 | 月島食品工業株式会社 | Water-in-oil-type emulsified oil and fat composition for filling |
| JP2019149982A (en) * | 2018-03-05 | 2019-09-12 | 株式会社Adeka | Water-in-oil type emulsified oil/fat composition for bakery |
| JP2019149983A (en) * | 2018-03-05 | 2019-09-12 | 株式会社Adeka | Emulsification material for water-in-oil type emulsified oil/fat composition |
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-
1994
- 1994-06-24 JP JP06166269A patent/JP3103481B2/en not_active Expired - Lifetime
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004080208A1 (en) * | 2003-03-11 | 2004-09-23 | Kaneka Corporation | Oil-in-water type emulsion containing coenzyme q10 and process for producing the same |
| JP2004267147A (en) * | 2003-03-11 | 2004-09-30 | Kanegafuchi Chem Ind Co Ltd | Processed milk and method for producing the same |
| JPWO2004080208A1 (en) * | 2003-03-11 | 2006-06-08 | 株式会社カネカ | Oil-in-water emulsified composition containing coenzyme Q10 and method for producing the same |
| WO2011024994A1 (en) | 2009-08-31 | 2011-03-03 | 味の素株式会社 | Low-fat or fat-free yoghurt, and process for production thereof |
| US8998875B2 (en) | 2009-10-01 | 2015-04-07 | Medimop Medical Projects Ltd. | Vial assemblage with vial and pre-attached fluid transfer device |
| US8979792B2 (en) | 2009-11-12 | 2015-03-17 | Medimop Medical Projects Ltd. | Inline liquid drug medical devices with linear displaceable sliding flow control member |
| JP2012210162A (en) * | 2011-03-30 | 2012-11-01 | Morinaga Milk Ind Co Ltd | Modified milk powder, method of production of the same, and oxidation inhibitor |
| JP2013106542A (en) * | 2011-11-18 | 2013-06-06 | Ajinomoto General Foods Inc | Beverage containing vegetable oil-and-fat as alternative milk fat component |
| JP2017029022A (en) * | 2015-07-30 | 2017-02-09 | 株式会社Adeka | Emulsification material for oil-in-water type emulsified fat |
| US11786443B2 (en) | 2016-12-06 | 2023-10-17 | West Pharma. Services IL, Ltd. | Liquid transfer device with integral telescopic vial adapter for use with infusion liquid container and discrete injection vial |
| JP2018113961A (en) * | 2017-01-16 | 2018-07-26 | 月島食品工業株式会社 | Water-in-oil-type emulsified oil and fat composition for filling |
| US11642285B2 (en) | 2017-09-29 | 2023-05-09 | West Pharma. Services IL, Ltd. | Dual vial adapter assemblages including twin vented female vial adapters |
| JP2019149982A (en) * | 2018-03-05 | 2019-09-12 | 株式会社Adeka | Water-in-oil type emulsified oil/fat composition for bakery |
| JP2019149983A (en) * | 2018-03-05 | 2019-09-12 | 株式会社Adeka | Emulsification material for water-in-oil type emulsified oil/fat composition |
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