JPH04207151A - Preparation of processed oil and fat food - Google Patents

Abstract

PURPOSE:To prepare the subject food easily meltable in the palate, having excellent palatability, taste and flavor and good for health, etc., by using concentrated whey protein, etc., as an emulsifier and a stabilizer. CONSTITUTION:Whey separated in the preparation of casein and cheese from milk is concentrated by ultrafiltration, etc. The obtained concentrated whey protein and/or separated whey protein are used as emulsifier and stabilizer and added to margarine, etc., in an amount of preferably 0.05-2% to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to foods, and relates to the industrially advantageous production of processed oil and fat foods, typified by margarine. In this case, fat and oil foods are plastic emulsions obtained by blending solid or liquid vegetable or animal fats and oils containing hydrogenated oils with increased melting points with other ingredients including water. Refers to food with a shape.

[Conventional technology]

A general method for producing a plastic emulsified food using margarine as an example is as follows.

The main ingredients are fats and oils, emulsifiers, and water, and the secondary ingredients include dairy products such as skim milk powder, salt, colorants such as carotene, and fragrances such as butter oil.

Generally, an emulsifier is added to the oil phase, and water and other raw materials are added to the aqueous phase and dissolved by heating. A Wlo emulsion is made by stirring and mixing the oil phase and the aqueous phase. This is rapidly solidified, kneaded again at room temperature, and the product is filled into a container and refrigerated.

In addition, the texture of the product is affected by the mixing ratio of oil and water, the type of oil and emulsifier, and the flavor is determined by dairy products and fragrances.

Conventional margarine is made up of 80% oil and fat.
The high oil and fat content provides flavor and texture, but
Recently, due to the diversification of food products and health consciousness, there is a strong demand for foods containing low fat and oil content.

However, with conventionally used emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc., the emulsion stability of margarines with low oil and fat content decreased by reducing the oil and fat content! ll Syneresis may occur.

Furthermore, if polyglycerol polyresylte is used, the emulsion stability is good, but there is a drawback that the flavor is poor. Ceratin and xanthan gum are generally used in combination with emulsifiers to improve emulsion stability and water retention, but they impair margarine's unique creamy texture and cause problems such as foreign body sensation and poor flavor release. There were various drawbacks.

[The problem that the invention aims to solve]

Here, whey protein concentrate (Whey protein
(,.

(hereinafter abbreviated as WPC) and/or whey protein isolate (Whey Protein Isolate)
ate 1 or less (abbreviated as wpI) is adopted. WPC and WPI are liquid or powder products made by concentrating the protein using milk, cascain, or whey separated during cheese production as raw materials by the following methods. The methods are typified by the ultraviolet filtration method and the ion exchange method, and in some cases, other treatments such as desalting and defatting are also added, but in both cases, the proteins in the raw material whey are kept as undenatured as possible. It is a method of taking out the product as it is, and depending on the protein clarity of the finished product, the level is 0 to 9.
For convenience, those with 0% (solid content equivalent) are distinguished as WPC, and those with more than that as WPI. Generally W p c
WPI and WPC may have functional differences because they use the ultraviolet filtration method, and WPI uses the ion exchange method, degreasing, and desalting.

This WPC and WPI are used for processed oil and fat foods. The amount of WPC and WPI used singly or in combination of two or more can be 0001% or more (the same applies below weight %) or less than 20% of the total weight of the processed oil and fat food, preferably 0.
．． It is recommended to use 0.05 to 2%. It is best to use it by mixing it with auxiliary raw materials such as emulsification 41 or skim milk powder, or by dissolving it in raw material water or raw material oil or fat.

The oil and fat processed foods obtained in this way, such as margarine, are rich in emulsifying and water-retaining properties, and even if the oil and fat content is reduced, margarine prevents syneresis and melts in the mouth.
The result is food with a smooth texture.

Normally margarine contains 80% oil and fat, but WPC
, When WP I is used in combination with an emulsifier (-an anchoring agent), 8
The inventors have discovered that it is now possible to produce a product with a reduced oil and fat content of 7%, which contributes to improving the texture and flavor of the resulting product.

The present invention will now be explained using experimental examples.

(Experimental Example I) Emulsifying Test (GFL Oil) The compositions of WPI and Wpc used in Experiment 1.2 and Examples are as follows.

=Method= Add the sample to soybean white squeezed oil. The amount added is as specified separately, and after addition, it is melted by heating and kept at 70°C. Water at 70°C was added to this oil phase at 200°C using a Satake stirrer.
r, p, m - mix for 10 minutes. Put this in 100 xi of galanuvin on a cylinder that can be filled with Looml, and leave it still.
The separation rate was measured after one day at room temperature. The blending ratio of soybean white squeezed oil and water at this time is (oil:water) 8:2.7:3.6:4.5
: 5.4:6.3 near, 2:8, and the separation rate is lowered by the following formula: Separation rate (%) = ((amount of separated water) 2/(amount of original water))・× 100 = Result = Separation rate after standing at room temperature (after 1 day) (m “%”) 8・20 Go O
OO7:3 o o
o o o
.

g:4 40 32 0
0 0 O5
:5 80 52 10
3 0 0<:g
gs ss u zz
s b8:y
100 68 48 4o
ts 222M 10(1”
0 64 50 35
42 As shown above, the emulsifying effects of WPI and WPC are as follows when compared with glycerin fatty acid ester even when used alone.
Although the emulsifying property is good, the emulsifying property is significantly improved by using WPI and/or WPC in combination with the glycerin oxalic acid ester.

(Experimental Example 2) Emulsification Test (Storable Reemulsion) A mixture of white soybean oil and hydrogenated soybean oil at a ratio of 2:8 is used as the oil.

Tests were conducted using a formulation containing water and oil in the proportions listed separately. Dissolve 1% skim milk powder and 1% salt in water and heat to 80°C110.
Heat for a minute. Dissolve emulsifiers A to G (separate notes) in oil and add 70
Heat for 110 minutes at °C. Approximately 70 °C for this oil (70 °C).
The aqueous solution cooled to °C was stirred and mixed (2,0OOr, p,
m, , 5 minutes). This is poured into a stainless steel vat cooled to -30°C and solidified. This was scraped and kneaded using a multipurpose stirrer, and when the temperature reached 20°C, it was filled into a container and refrigerated. This sample was used as a prototype and subjected to the following test. Emulsifying property test Approximately 51 samples were dissolved in about 100 g of boiling water at 80° to 90° C., and the emulsifying property was visually determined based on whether the sample became cloudy. The criteria for evaluation was that if the overall white turbidity was thick and little oil floated, the emulsifying property was poor and was marked with an "X"; if the oil clearly floated without becoming cloudy, the emulsifying property was good and was marked with an "○".

■Extensibility test The extensibility and gloss when applied to bread were visually judged, and good ones were marked with ○, and bad ones were marked with X.

■Sensory testing (flavor, ease of dissolution in the mouth, texture, flavor −
Release) A sensory test was conducted by a panel of 10 people.5, A was given 5 points as Nutandad, and each person scored it individually.

The total score of 4 items is Total point (Tp)
And so.

=Results= → The above results show that the use of wpc and/or WPI in combination with emulsifiers significantly improves the texture in margarines with low fat content.

Example 1 Margarine 60 parts of oil consisting of a 1:1 mixture of soybean oil and palm oil (
The oil phase is obtained by adding 10.2 parts of sucrose fatty acid NTE/L and 0.1 part of lecithin to the mixture (the same applies below) and melting the mixture at 75°C for 110 minutes.

38 parts of water, 2 parts of skim milk powder, 02 parts of WPC, WPro, i
1 part and 1 part of common salt were added and dissolved by heating at 75°C for 110 minutes to form the aqueous phase.

Both the oil and water phases were maintained at 60 to 65°C, and while stirring the oil phase at 200 Or, p, m using a Satake-type stirrer, the water phase was gradually added to this, and the mixture was stirred for about 20 minutes ( 8) Continue stirring. Lower the temperature little by little.

The temperature at this time will be 40-45°C. In order to rapidly cool this mixture, a stainless steel vat is floated on top of the brine solution at -40°C, and the mixture is poured into the brine solution and solidified while being stirred. Scrape this off and knead it with an all-purpose stirrer until it reaches 20°C.

This was filled into a container to make margarine, and it had good spreadability and adhesion to bread, and also had a good flavor when used for toast.

It was stored in a refrigerator (7 parts, 2°C) for 3 months, but it was in good condition with no syneresis or separation.

Example 2 Add 40 parts of fruit-flavored margarine hydrogenated oil, 25 parts of soybean white squeezed oil, 02 parts of glycerin fatty acid ester, and 01 part of soybean lecithin at 75°C 11
Prepare an oil phase by heating and melting for 0 minutes.

On the other hand, prepare the following two types of aqueous phase parts.

(A) 20 parts water, 0.5 part salt, strawberry saone (p
Add 15 parts of H3.0, sugar content 45 degrees) and heat to dissolve at 60'C for 10 minutes.

) 20 parts water, 0.5 part salt, strawberry saone (pH 3,
0, sugar content 45 degrees) 15 parts, WPCo, 8 parts, WPIo,
One part was heated and dissolved at 60°C for 110 minutes.

Markarin was made by kneading the oil phase and water phase.

Margarine made with the poet's aqueous phase had rough texture due to acidity, insufficient emulsification, and separation of fats and oils, but (
The margarine made using the aqueous phase in B) had no rough texture, was stable, and was delicious.

Claims (1)

[Claims] A method for producing an oil and fat processed food characterized by using whey protein concentrate and/or whey protein isolate as an emulsifier and stabilizer.