Oil and fat composition for flavor improvement

Abstract

To provide a bakery food product in which, when a flavoring material is added, the flavor of the flavoring material lingers after eating.SOLUTION: The invention provides: an oil and fat composition containing a flavoring material and having a storage elastic modulus at 20°C of 150 to 1,000,000 Pa; bakery dough into which the oil and fat composition is kneaded; a bakery food product obtained by baking the bakery dough; and a method for improving the flavor of a bakery food product by blending the oil and fat composition into bakery dough.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flavor-improving oil or fat composition. [Background technology]

[0002] In bakery foods such as baked goods, flavor is one of the elements that characterize the product. In recent years, flavor improvers have often been used to improve the flavor of bakery foods. Bakery food improvers have been proposed, for example, in Patent Documents 1 to 4.

[0003] In bakery foods, flavoring materials such as flavoring agents are sometimes used to add flavor to the food. However, bakery foods to which flavoring agents such as flavoring agents have been added have the problem that the flavor of the flavoring agent is quickly developed when eaten, but the flavor does not linger long after eating.

[0004] In view of the above circumstances, there has been a demand for a method for making the flavor of a flavoring agent, such as a spice, linger in bakery foods to which the flavoring agent has been added. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-202749 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-121343 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-223942 [Patent Document 4] Special Publication No. 2011-521668 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a bakery food product in which the flavor of the added flavoring material lingers. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems, and as a result have found that the problems can be solved by blending an oil and fat composition having specific physical properties by adding a flavoring material to bakery foods, which has led to the completion of the present invention.

[0008] That is, a first aspect of the present invention is an oil and fat composition containing a flavoring material and having a storage modulus at 20°C of 150 to 1,000,000 Pa. A second aspect of the present invention is the oil and fat composition according to the first aspect, wherein the oil and fat composition is a flavor-improving oil and fat composition. A third aspect of the present invention is a bakery food dough into which the oil or fat composition according to the first or second aspect of the present invention is kneaded. A fourth aspect of the present invention is a bakery food product obtained by baking the bakery food dough according to the third aspect of the present invention. A fifth aspect of the present invention is a method for improving the flavor of bakery foods by blending the oil or fat composition according to the first or second aspect of the present invention into bakery food dough. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide bakery foods in which the flavor of the added flavoring material lingers. DETAILED DESCRIPTION OF THE INVENTION

[0010] The oil and fat composition according to an embodiment of the present invention contains a flavoring material and has a storage modulus at 20°C of 150 to 1,000,000 Pa.

[0011] The oil and fat composition according to an embodiment of the present invention contains a flavoring material. The oil and fat composition according to an embodiment of the present invention contains the flavoring material in an amount of preferably 0.1 to 5 mass %, more preferably 0.3 to 3 mass %, even more preferably 0.5 to 2 mass %, and most preferably 0.7 to 2 mass %. When the oil and fat composition contains the flavoring material in the above range, the flavor of the flavoring material can be imparted to bakery foods.

[0012] Specific examples of flavoring materials used in the production of the oil and fat composition of the embodiment of the present invention include flavoring materials such as butter flavoring, cheese flavoring, and chocolate flavoring, as well as oil-soluble flavoring materials such as butter oil and cocoa butter. The flavoring material used in the production of the oil and fat composition of the embodiment of the present invention is preferably a fragrance.

[0013] The oil and fat composition according to the embodiment of the present invention has a storage modulus at 20°C of 150 to 1,000,000 Pa, preferably 1,000 to 800,000 Pa, more preferably 2,000 to 700,000 Pa, and even more preferably 4,000 to 650,000 Pa. When the oil and fat composition has a storage modulus at 20°C within the above range, it is possible to provide bakery foods in which the flavor of the added flavoring material lingers. The storage modulus at 20°C is a value measured under conditions of a shear strain of 0.01% and a frequency of 1 Hz.

[0014] The oil and fat composition according to the embodiment of the present invention preferably contains 85 to 99 mass %, more preferably 90 to 98 mass %, and even more preferably 93 to 97 mass % of oil and fat. The oil or fat used in the production of the oil or fat composition according to the embodiment of the present invention is preferably a liquid oil. In the present invention, the liquid oil refers to an oil or fat that is liquid at 20°C. Specific examples of the liquid oil include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, and processed oils and fats of these oils (interesterified oil, fractionated oil, hardened oil (hydrogenated oil), etc.), etc. In the present embodiment, one or a mixture of two or more selected from these can be used. The liquid oil is preferably soybean oil or rapeseed oil, more preferably rapeseed oil.

[0015] The oil and fat composition according to an embodiment of the present invention preferably contains an oil and fat gelling agent. The oil and fat composition according to an embodiment of the present invention preferably contains 0.8 to 5 mass %, more preferably 1 to 4 mass %, and even more preferably 2 to 4 mass % of the oil and fat gelling agent. When the oil and fat composition contains the oil and fat gelling agent in the above range, an oil and fat composition having a storage modulus at 20°C in the above range can be obtained. Specific examples of the oil gelling agent include emulsifiers, extremely hardened oils having a melting point of 50°C or higher, waxes, etc. The gelling agent is preferably an emulsifier, more preferably a polyglycerol fatty acid ester. Commercially available emulsifiers can be used, such as Taiset AD manufactured by Taiyo Kagaku Co., Ltd.

[0016] The oil and fat composition according to the embodiment of the present invention may further contain raw materials that are typically used in the production of oil and fat compositions. Specific examples of the other raw materials used in the production of the oil and fat composition include emulsifiers that do not have the above-mentioned oil-gelling function, such as lecithin, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, coloring agents, such as β-carotene, caramel, and monascus pigment, and antioxidants, such as tocopherol, tea extracts (catechin, etc.), and rutin.

[0017] The method for producing the oil and fat composition of the embodiment of the present invention is not particularly limited, and the composition can be produced by a conventionally known production method. The oil and fat composition of the embodiment of the present invention can be produced, for example, by completely dissolving an oil and fat gelling agent in an oil and fat heated to a temperature equal to or higher than the melting point of the oil and fat gelling agent, adding a flavoring material, and then cooling the mixture. As described above, by blending the oil and fat gelling agent in the oil and fat composition in the above range, an oil and fat composition having a storage modulus at 20°C in the above range can be produced.

[0018] By using the oil and fat composition of the embodiment of the present invention in the production of bakery foods, bakery foods in which the flavor of the added flavoring material lingers can be produced. Therefore, the oil and fat composition of the embodiment of the present invention can be used as a flavor-improving oil and fat composition. The oil and fat composition of the embodiment of the present invention is preferably a flavor-improving oil and fat composition. Furthermore, the oil and fat composition according to the embodiment of the present invention can be used as a method for improving the flavor of bakery foods by blending it with bakery food dough.

[0019] The bakery food dough according to an embodiment of the present invention is blended with the fat or oil composition according to an embodiment of the present invention. The bakery food dough according to an embodiment of the present invention preferably has the fat or oil composition according to an embodiment of the present invention kneaded into it. In the present invention, the bakery food dough refers to the dough before baking for producing bakery foods, which is obtained by kneading ingredients such as grain flour, oil and fat composition, carbohydrates, eggs, salt, and water.

[0020] In the bakery food dough of an embodiment of the present invention, the oil / fat composition of an embodiment of the present invention is preferably blended in an amount of 6 to 50 parts by mass, more preferably 7 to 40 parts by mass, and even more preferably 8 to 30 parts by mass per 100 parts by mass of grain flour blended in the bakery food dough. In the present invention, flour refers to grains or seeds ground into powder. Specific examples of flour include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, corn flour, rye flour, buckwheat flour, soybean flour, almond flour, etc. The cereal flour blended into the bakery food dough of the embodiment of the present invention is preferably wheat flour, and the proportion of wheat flour in the cereal flour blended into the bakery food dough of the embodiment of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more.

[0021] In the bakery food dough of an embodiment of the present invention, eggs are preferably blended in an amount of 20 to 160 parts by mass, more preferably 40 to 140 parts by mass, and even more preferably 80 to 120 parts by mass per 100 parts by mass of cereal flour blended in the bakery food dough. The eggs used in the production of bakery food dough according to the embodiment of the present invention include whole eggs, liquid eggs, egg yolks, egg whites, and frozen products thereof, with whole eggs being preferred.

[0022] In the bakery food dough according to an embodiment of the present invention, 20 to 160 parts by mass of carbohydrates are preferably blended, more preferably 40 to 140 parts by mass, and even more preferably 80 to 120 parts by mass, per 100 parts by mass of cereal flour blended in the bakery food dough. In the present invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In the present invention, carbohydrates refer to carbohydrates themselves and do not include carbohydrates contained in other raw materials (e.g., powdered milk, etc.). In the present invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugars (white sugar, granulated sugar, powdered sugar, sucrose), lactose, maltose, etc.). The carbohydrate to be blended into the bakery food dough according to the embodiment of the present invention is preferably a sugar, and more preferably sugar.

[0023] In the bakery food dough of an embodiment of the present invention, the amount of oil or fat for kneading is preferably 10 to 160 parts by mass, more preferably 40 to 140 parts by mass, and even more preferably 80 to 120 parts by mass, per 100 parts by mass of grain flour to be mixed into the bakery food dough. The fats and oils for kneading to be blended into the bakery food dough according to the embodiment of the present invention are preferably margarine, fat spread, butter, or shortening. Note that the fats and oils for kneading according to the present invention do not include the fat and oil composition according to the embodiment of the present invention.

[0024] The bakery food dough of the embodiment of the present invention can contain ingredients other than the oil and fat composition of the embodiment of the present invention, cereal flour, eggs, sugars, and oil and fat for kneading, in normal amounts, of ingredients that are usually blended into bakery food dough (flours such as foaming oils and fats, baking powder, activated gluten, starch, and cellulose powder, yeast, yeast food, enzymes, salt, dairy products such as skim milk powder and milk, cocoa components such as cocoa powder, water, and aqueous components such as soy milk, etc.).

[0025] The method for producing bakery food dough according to the embodiment of the present invention is not particularly limited, and known bakery food dough production conditions and production methods such as the all-in-mix method, sugar batter method, and flour batter method can be applied.

[0026] The bakery food product according to the embodiment of the present invention is obtained by baking the bakery food dough according to the embodiment of the present invention.

[0027] Bakery foods according to an embodiment of the present invention include baked goods such as biscuits, cookies, crackers, hardtack, pretzels, sliced ​​bread, wafers, sables, langue de chat, macarons, and tarts; butter cakes such as pound cake, fruit cake, madeleine, baumkuchen, cheesecake, and castella; sponge cakes such as shortcake, roll cake, torte, decorated cake, and chiffon cake; Western sweets such as gateau au chocolat, steamed cake, choux pastry, fermented sweets, pies, and waffles; and breads such as sweet rolls, French bread, stollen, panettone, brioche, donuts, Danish pastries, and croissants. The bakery food product according to the embodiment of the present invention is preferably a butter cake, and more preferably a pound cake.

[0028] The baking method (manufacturing method) of the bakery food product according to the embodiment of the present invention is not particularly limited, and the bakery food product can be baked by the same baking method (manufacturing method) as that used for conventionally known bakery foods. Specific examples of the baking method include oven heating, direct baking, and high-frequency heating (microwave heating). The baking method for bakery foods according to the embodiment of the present invention is preferably oven heating, where the heating temperature is preferably 150 to 220° C. and the heating time is preferably 30 to 70 minutes.

[0029] The bakery food products according to the embodiments of the present invention have a lingering flavor of the added flavoring material. [Example]

[0030] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0031] [Production of oil and fat composition] An oil and fat composition was produced by completely dissolving an oil and fat gelling agent in rapeseed oil according to the formulations shown in Tables 1 and 2, adding a butter flavor, and leaving the mixture to stand at room temperature for one day to cool. The oil and fat gelling agent used was Taiset AD (polyglycerol fatty acid ester) manufactured by Taiyo Kagaku Co., Ltd. The storage modulus at 20°C of each of the produced oil and fat compositions was measured by the following measurement method. The measurement results of the storage modulus at 20°C are shown in Tables 1 and 2.

[0032] [Measurement of storage modulus] The storage modulus was measured using a Modular Compact Rheometer MCR102 (manufactured by Anton Paar) and a parallel plate jig (PP25 / P2, manufactured by Anton Paar) under the following measurement conditions. Measurement temperature: 20℃ Shear strain: 0.01% Frequency: 1Hz

[0033] [Table 1]

[0034] [Table 2]

[0035] [Production and evaluation of pound cake] Pound cake dough was produced by kneading each fat or oil composition into a sugar batter using the formulations shown in Tables 3 and 4. The pound cake dough was baked in an oven (top heat temperature: 180°C, bottom heat temperature: 170°C, time: 50 minutes) to produce a pound cake. The flavor of the baked pound cake was evaluated according to the following method. The results are shown in Tables 3 and 4.

[0036] [Flavor evaluation] The pound cakes thus produced were tasted by a panel of five experts, who scored the lingering flavor of the flavoring material (butter flavoring) on ​​a four-point scale from 1 to 4. The higher the score, the stronger the lingering flavor of the flavoring material. The average score of each panel's scores was calculated and evaluated according to the following criteria. The evaluation results, when rated as ◎ or ○, indicated that the flavoring material had a lingering flavor. The expert panel who evaluated the flavor had regularly undergone training in sensory evaluation of food flavors, etc., and there was little individual variation in the sensory evaluation results of food flavors, etc. <Average score> ◎: 3.5 points or more ○: 2.5 points or more and less than 3.5 points △: 1.5 points or more and less than 2.5 points ×: Less than 1.5 points

[0037] [Table 3]

[0038] [Table 4] As can be seen from Tables 3 and 4, the pound cake of the example produced using the oil and fat composition of the example had a lingering flavor of the flavoring material (butter flavoring). On the other hand, as can be seen from Tables 3 and 4, the pound cake of the comparative example produced using the oil and fat composition of the comparative example had a less lingering flavor of the flavoring material (butter flavoring).

Claims

1. An oil and fat composition containing a flavoring material and having a storage modulus at 20°C of 150 to 1,000,000 Pa.

2. The oil and fat composition according to claim 1, wherein the oil and fat composition is a flavor-improving oil and fat composition.

3. A bakery food dough kneaded with the oil or fat composition according to claim 1 or 2.

4. A bakery food product obtained by baking the bakery food dough according to claim 3.

5. A method for improving the flavor of bakery foods, comprising blending the oil or fat composition according to claim 1 or 2 into bakery food dough.

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