WO1987007477A1 - Margarine possedant un gout fermente - Google Patents

Margarine possedant un gout fermente Download PDF

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Publication number
WO1987007477A1
WO1987007477A1 PCT/JP1986/000295 JP8600295W WO8707477A1 WO 1987007477 A1 WO1987007477 A1 WO 1987007477A1 JP 8600295 W JP8600295 W JP 8600295W WO 8707477 A1 WO8707477 A1 WO 8707477A1
Authority
WO
WIPO (PCT)
Prior art keywords
margarine
milk
fermented
flavor
butter
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.)
Ceased
Application number
PCT/JP1986/000295
Other languages
English (en)
Japanese (ja)
Inventor
Syuya Tanimura
Koichiro Fukazawa
Katsuhiko Ishino
Daisaku Onoda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kirin Brewery Co Ltd
Original Assignee
Kirin Brewery Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP60005253A external-priority patent/JPS61166356A/ja
Application filed by Kirin Brewery Co Ltd filed Critical Kirin Brewery Co Ltd
Priority to PCT/JP1986/000295 priority Critical patent/WO1987007477A1/fr
Publication of WO1987007477A1 publication Critical patent/WO1987007477A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions

Definitions

  • the present invention relates to margarine having a fermented flavor. More specifically, the present invention relates to margarine which has the main characteristics of a fermented flavor enhancer.
  • Margarine which was developed as a substitute for butter, has recently increased its consumption, mainly from a nutritional point of view.
  • Such flavor enhancers are mainly derived from animal milk, for example, butter or fermented milk.
  • margarine is essentially a substitute for butter, it is not just a matter of painting on bread and eating it, but also producing sweets and bread. It should be used in such cooking, so it is desirable that it does not burn when cooked, and that it tastes good even after heating. .
  • margarine blended with conventional flavor enhancers has been satisfactory in these respects.
  • it is difficult to avoid the problem that margarine containing a pattern is easily burnt, and fermented milk also contains fermented milk. I can't escape the burntness that people have.
  • Xuesu milk as a flavor enhancer is interesting because the pattern has an emission pattern and a fermented flavor similar to fermented butter can be expected. It is a thing.
  • fermented milk suffers from the above-mentioned problem of easy burning, and there is another problem in the margarine manufacturing process.
  • the present invention aims to provide a solution to the above-mentioned point, and uses an emulsified butter milk as an emulsified butter uniform flavor enhancer.
  • the goal is to achieve the goal.
  • the margarine having a fermented flavor according to the present invention is characterized by the fact that baked bat-milk is used as milk solids and has a weight of J- ⁇ . This is based on the total amount of milk solids, water and oils and fats).
  • the fermented pattern milk is used as a flavor enhancer according to the present invention, the problems observed in the use of fermented milk are resolved, and the margarine of the present invention contains There is no problem of scorching during cooking as a product margarine and deterioration in the manufacturing process.
  • fermented milk and fermented milk are the same products derived from animal milk and also have the same lactic acid origin.
  • the flavor of margarine blended with specific is much better than that of formula blended with milk (see Experimental Examples below). Considering the similarity between fermented milk and fermented butter milk, this difference in the kishiyashi flavor found in the product margarine is thoughtful; Should be.
  • Fermented butter milk used as a flavor enhancer in the present invention is a by-product of fermented pattern production.
  • fermented butter is obtained by separating raw milk into skim milk and milk fat, ie, cream, and applying the cream to lactic acid pits. Applying the foundry to the chamfering process A fermentation phase is generated to separate the fermented butter particles from the fermented butter milk, and the fermented butter particles are subjected to post-treatment such as washing, salting, and working. It is usually manufactured by a different method.
  • the lactic acid pit of the cream is usually sterilized and then inoculated with a lactic acid bacteria starter to ferment at about 20 to • 2 "C.
  • the exothermic buttermilk used in the present invention is an aqueous phase component that has been phase-separated from the emulsion of the above-mentioned excretion. .
  • the spatter milk obtained in this way has the advantage that, unlike Kippo milk, it does not cause sedimentation even after high-temperature, short-term (HTST) sterilization.
  • Butter milk is produced by lactic acid bacteria rather than lactose, etc., and has a fermented flavor together with the uniform flavor of butter, which is produced by partial conversion of milk fat due to lactic acid pitfalls. Since it contains fragrance components such as diaacetyl and acetoaldehyde, it is difficult to achieve this with margarine when it is added to margarine. It is as described above that the flavor can be provided.
  • the generated butter milk by-produced during the production of the butter is generally obtained as an aqueous solution having a milk solid content of about 7 to about weight. .
  • the development pattern is mixed with margarine at this concentration, it is concentrated (for example, by vacuum reduction, membrane concentration, etc.). J times It may be blended to a concentration of about S, or after maceration, it may be diluted to the above-mentioned level and blended.
  • the fermentation pattern milk content is based on the total weight of margarine fats and oils, milk solids, and water, and the milk solids are ⁇ ⁇ ⁇ , preferably / ⁇ 2 ⁇ and. These ranges (a) can impart a fermented flavor and have a stable fermentation pattern in the aqueous phase, mainly in the margarine having a water-in-oil emulsion structure. It is defined to exist in the United States. Manufacture of margarine
  • margarine having the flavor developed according to the present invention includes at least a part of the aqueous phase component of margarine. Except for using fermented butter milk, it can be produced according to the well-known method.
  • Sterilization cream (Inoculate lactic acid bacteria starter on the amount of milk fat, and after cooling, cool to s ° C and age.
  • the fermented butter milk obtained by cham- ing the 20 cream with a chain is subjected to HTST sterilization (high temperature) by the braid formula Si " ⁇ 0 & 3 E3 ⁇ 4K. After a short period of time, a pasteurized non-aqueous milk was obtained.This product had little sedimentation and sedimentation of milk protein and no browning, and had a fermented flavor that was well-stained.
  • emulsifier glycol fatty ester
  • the mixture was quenched and cooled with a kakitori-type heat exchanger to obtain fermented margarine.
  • the obtained fermented margarine had a sufficient fermented flavor.
  • the milk solids content of this margarine was /.
  • Example I margarine was produced in the same manner except that 7 parts of skim milk was added in place of the sterilized pattern milk. There was no tasting.
  • a sponge cake was prepared from commercially available A margarine, experimental example / J margarine based on the above formulation, and tasted. The results were as follows.
  • Experimental example J A rich tasting taste. It's a bit dry.
  • Example 3 instead of sterilizing buttermilk / 2 parts, add double concentrated buttermilk (by vacuum concentration method), add water and water, and add margarita.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Margarine possédant un goût fermenté et contenant de 0,3 à 5 % en poids de babeurre fermenté (exprimé en substances lactées solides en se fondant sur la somme des substances lactées solides, de l'eau et des composants gras). Cette margarine ne brunit pratiquement pas lorsqu'elle est chauffée pour cuisiner et possède un agréable goût fermenté.
PCT/JP1986/000295 1985-01-16 1986-06-13 Margarine possedant un gout fermente Ceased WO1987007477A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP1986/000295 WO1987007477A1 (fr) 1985-01-16 1986-06-13 Margarine possedant un gout fermente

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP60005253A JPS61166356A (ja) 1985-01-16 1985-01-16 発酵風味をもつマ−ガリン
PCT/JP1986/000295 WO1987007477A1 (fr) 1985-01-16 1986-06-13 Margarine possedant un gout fermente

Publications (1)

Publication Number Publication Date
WO1987007477A1 true WO1987007477A1 (fr) 1987-12-17

Family

ID=26339168

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1986/000295 Ceased WO1987007477A1 (fr) 1985-01-16 1986-06-13 Margarine possedant un gout fermente

Country Status (1)

Country Link
WO (1) WO1987007477A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5029775A (fr) * 1972-12-15 1975-03-25
JPS58501893A (ja) * 1981-11-11 1983-11-10 アルペン　デイリイ　フ−ズ　プロプライエタリイ　リミテツド 食品の製造方法とその方法により製造される食品

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5029775A (fr) * 1972-12-15 1975-03-25
JPS58501893A (ja) * 1981-11-11 1983-11-10 アルペン　デイリイ　フ−ズ　プロプライエタリイ　リミテツド 食品の製造方法とその方法により製造される食品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
A.J.C. ANDERSEN et al., "Margarine", second revised edition (1965), Pergamonpress (England), p. 118-119. *

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