Milk fat enzyme treatment composition and method for producing the same

Abstract

To provide an enzyme-treated milk fat composition in the state of stabilized emulsion while having fluidity even in cold storage.SOLUTION: Provided are an enzyme-treated milk fat composition in the state of stabilized emulsion while having fluidity even in cold storage, and a production method of the enzyme-treated milk product composition comprising a process to add food polysaccharides before enzyme reaction. According to the present inventions, it becomes possible to obtain the enzyme-treated milk fat composition in the state of stabilized emulsion while having fluidity even in cold storage, without incorporating an emulsification treatment process through the whole production processes.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a milk fat enzyme-treated composition and a method for producing the same.

Background Art

[0002] Milk-based materials that impart or enhance milk flavor are effective for improving the taste of food and drink products using milk, replacing dairy products, reducing costs, and the like. Among them, a milk fat enzyme-treated composition obtained by subjecting milk fat to an enzymatic reaction has a particularly strong milk flavor imparting effect or enhancing effect, and thus is very useful industrially.

[0003] Numerous methods for producing the above-described milk fat enzyme-treated composition have been reported. For example, a method for producing a persistent dairy product flavor obtained by allowing a lipase produced by a microorganism belonging to the genus Chromobacterium to act on a milk fat-containing food material (Patent Document 1), a method for producing a fermented milk flavor having a milky flavor and umami obtained by allowing lipase, protease, and lactic acid bacteria to act on a substrate obtained by adding skim milk powder and water to raw cream or butter (Patent Document 2), a method for producing a persistent dairy product flavor obtained by allowing a lipase produced by a microorganism belonging to the genus Penicillium chrysogenum to act on a milk fat-containing food material (Patent Document 3), and the like.

[0004] In the production of a milk fat enzyme-treated composition, food polysaccharides may be added during the production process. For example, in Patent Document 4, branched cyclodextrin is added for the purpose of improving the taste of the finally obtained dairy product flavor. Further, in Patent Document 5, food polysaccharides such as xanthan gum are added as a stabilizer for the purpose of suppressing oil floating and water separation in the flavor composition.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] Although the milk fat enzyme-treated composition needs to be stored in a refrigerated state, the milk fat enzyme-treated compositions obtained by the conventional production methods as described above all lacked fluidity in the refrigerated state. Therefore, in the production of food and drink products to which the composition is added, it was necessary to heat it once to a flowing state before use, which was inconvenient. To solve this problem, if an attempt was made to lower the viscosity of the composition simply by reducing the amount of the raw milk fat source without any particular modification to the conventional production method, the emulsified state could not be maintained and oil-water separation occurred, and a milk fat enzyme-treated composition sufficient for practical use could not be obtained. In fact, the milk fat enzyme-treated compositions having fluidity in the refrigerated state all lacked emulsification stability.

[0007] Therefore, an object of the present invention is to provide a milk fat enzyme-treated composition that has fluidity even in a refrigerated state and is in an emulsification-stable state. [Means for Solving the Problems]

[0008] As a result of intensive research, the present inventors have found that by adding a food polysaccharide before the enzyme reaction, a milk fat enzyme-treated composition having fluidity even in a refrigerated state and in an emulsification-stable state can be obtained without incorporating an emulsification treatment step throughout the production process, thus solving the above problems.

[0009] That is, the present invention is as follows. [1] By adding one or more food polysaccharides selected from the group consisting of sodium octenyl succinate starch, xanthan gum, tamarind gum, and guar gum, The viscosity at a temperature of 10°C and a shear rate of 0.5 per second is 0.8 to 177.4 Pa·s Adjusted to have fluidity and emulsion stability in the refrigerated state, by lipase of a raw material containing milk fat, milk protein, and water Milk fat enzyme-treated composition. [2] A method for producing a milk fat enzyme-treated composition obtained by subjecting a raw material composition containing at least milk fat, milk protein, and water to Using lipase an enzyme reaction, characterized in that before the enzyme reaction One or more selected from the group consisting of sodium octenyl succinate starch, xanthan gum, tamarind gum, and guar gum food polysaccharides are added, and having fluidity and emulsion stability in a refrigerated state As described in [1] Method for producing a milk fat enzyme-treated composition. [3] The milk fat content is 1.0 to 24.8% by mass, the milk protein content is 0.5 to 16.8 % by mass, and the water content is 55.0 to 81.6% by mass, As described in [2] Production method. [4] Furthermore, protease is used in combination as the enzyme As described in [2] or [3] Production method. [5] The type and addition amount of the food polysaccharide are any one of (a) to (d), As described in [4] Production method. (a) Sodium octenyl succinate starch 2.0 to 5.5% by mass (b) Xanthan gum 0.4 to 1.0% by mass (c) Tamarind gum 0.6 to 2.0% by mass (d) Guar gum 0.7 to 2.0% by mass

[0010] Although the case of adding food polysaccharides during the production process of the milk fat enzyme-treated composition is known as described above, it has been added only for the purpose of stabilizing the composition separated into oil and water immediately after the enzyme reaction, improving the taste of the composition, or as an auxiliary agent for powdering the composition. In addition, since the viscosity of the raw material mixture system increases when food polysaccharides are added, it is obvious that adding them before the enzyme reaction will reduce the reaction efficiency and require extra energy for stirring. Therefore, when adding for the purposes of the above-mentioned stabilization and taste improvement, it has generally been added basically after the enzyme reaction is completed.

Effect of the Invention

[0011] According to the present invention, it becomes possible to obtain a milk fat enzyme-treated composition having fluidity and emulsion stability even in a refrigerated state.

Mode for Carrying Out the Invention

[0012] In the present invention, the milk fat enzyme-treated composition refers to a composition obtained by subjecting a raw material containing at least milk fat, milk protein and water to an enzymatic reaction.

[0013] The method for producing the milk fat enzyme-treated composition of the present invention mainly includes a step of adding a food polysaccharide to a raw material composition containing at least milk fat, milk protein and water and sterilizing it (hereinafter sometimes referred to as Step 1), a step of performing an enzymatic reaction after sterilization (hereinafter sometimes referred to as Step 2), and a step of inactivating the enzyme after the enzymatic reaction is completed (hereinafter sometimes referred to as Step 3).

[0014] In Step 1, a raw material composition containing at least milk fat, milk protein and water is prepared, a food polysaccharide is added to the raw material composition, and it is heated while stirring to maintain a sterilized state.

[0015] The raw material composition is a composition to be subjected to an enzymatic reaction, and in the present invention, it contains at least milk fat, milk protein and water. For convenience, the raw material that provides milk fat is referred to as a milk fat source, and the raw material that provides milk protein is referred to as a milk protein source.

[0016] Dairy products can be used as the milk fat source in the raw material composition. The dairy products are not particularly limited as long as they are dairy products containing milk fat, and examples include milk, cream, butter, butter oil, cheese, condensed milk, sugar-free condensed milk, whole milk powder, cream powder, etc. which are dairy products described in the ordinance. These dairy products can be purchased as commercial products and used, and it is also possible to use a combination of two or more kinds.

[0017] The content of milk fat is preferably 1.0 to 24.8% by mass based on the total amount of the raw material composition, food polysaccharides, and the enzyme added in Step 2. Within this range, the finally obtained milk fat enzyme-treated composition is likely to have fluidity and emulsion stability during refrigeration. If the content of milk fat is too high, the fluidity of the finally obtained milk fat enzyme-treated composition during refrigeration is likely to be lost, and if it is too low, oil-water separation is likely to occur.

[0018] Dairy products can also be used as the protein source in the raw material composition. The dairy products are not particularly limited as long as they are dairy products containing protein. For example, dairy products described in the ordinance such as milk, cream, cheese, concentrated whey, concentrated milk, skimmed concentrated milk, sugar-free condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, etc. can be mentioned. These dairy products can be purchased as commercial products and used, and it is also possible to use a combination of two or more kinds.

[0019] The content of protein is preferably 0.5 to 5.0% by mass based on the total amount of the raw material composition, food polysaccharides, and the enzyme added in Step 2. Within this range, the finally obtained milk fat enzyme-treated composition is likely to have fluidity and emulsion stability during refrigeration. If the content of protein is too high, the milk fat enzyme-treated composition is likely to coagulate during the heating process to inactivate the enzyme in Step 3, and if it is too low, the enzyme reaction is likely to proceed smoothly and oil-water separation is likely to occur. When a protease (protein-degrading enzyme) described later is used in combination with the enzyme used in the enzyme reaction, even if the content of protein in the raw material composition increases compared to the case of not using it in combination, it is difficult to coagulate during the heating process. Therefore, the content of protein in the raw material composition is preferably in the range of 0.5 to 16.8% by mass. Therefore, the content of protein in the raw material composition is preferably 0.5 to 16.8% by mass, more preferably 0.5 to 5.0% by mass, based on the total amount of the raw material composition, food polysaccharides, and the enzyme added in Step 2.

[0020] The water content in the raw material composition is preferably 55.0 to 81.6% by mass based on the total amount of the raw material composition, the food polysaccharide, and the enzyme added in Step 2. If it is within this range, the finally obtained milk fat enzyme-treated composition is likely to have fluidity and emulsion stability during refrigeration. If the water content is too high, oil-water separation is likely to occur, and if it is too low, the fluidity during refrigeration is likely to be lost.

[0021] In addition to the milk fat source, milk protein source, and water, the raw material composition may contain carbohydrates such as lactose. Examples of the raw material that provides carbohydrates (for convenience, referred to as the carbohydrate source) include lactose or foods and additives containing lactose, but it is not particularly limited.

[0022] In the present invention, a food polysaccharide is added to the raw material composition at Step 1, that is, before the enzyme reaction is carried out. By adding the food polysaccharide at this stage, it promotes the enzyme reaction by homogenizing the system of the raw material composition, and a milk fat enzyme-treated composition in a stably emulsified state with fluidity in the refrigerated state can be stably obtained. In addition, the emulsification treatment step is not required in the entire manufacturing process, and furthermore, it is stably adjusted to the target degree of lipolysis, and the control of the degree of decomposition of milk fat is also facilitated.

[0023] As the food polysaccharide in the present invention, it is preferable to use sodium octenyl succinate starch, xanthan gum, tamarind gum, or guar gum, but it is not particularly limited. These food polysaccharides can be purchased as commercial products and used.

[0024] The addition amount of the food polysaccharide may be appropriately adjusted according to the type of the food polysaccharide used. If it is sodium octenyl succinate starch, it is 2.0 to 5.5% by mass based on the total amount of the raw material composition, the food polysaccharide and the enzyme added in Step 2. If it is xanthan gum, it is 0.4 to 1.0% by mass, if it is tamarind gum, it is 0.6 to 2.0% by mass, and if it is guar gum, it is 0.7 to 2.0% by mass as an example of a preferable range. Within this range, the finally obtained milk fat enzyme-treated composition is likely to have fluidity and emulsion stability during refrigeration. If the addition amount of the food polysaccharide is too much, the fluidity of the finally obtained milk fat enzyme-treated composition during refrigeration will be lost, and in addition, the viscosity of the raw material composition will become too high, resulting in a decrease in reaction efficiency, inability to stir, and the raw material composition becoming gel-like, etc. If it is too little, the purpose of adding the above-mentioned food polysaccharide cannot be achieved.

[0025] When a food polysaccharide is added to the raw material composition, heat sterilization is performed. The temperature of the heat sterilization is not particularly limited, and for example, it can be set to 63 to 140°C. Also, the time of the heat sterilization may be appropriately adjusted according to the temperature of the heat sterilization.

[0026] The mixture of the raw material composition and the food polysaccharide thus obtained may be subjected to lactic acid fermentation using lactic acid bacteria, if desired, before proceeding to Step 2. By performing lactic acid fermentation, a milk fat enzyme-treated product excellent in characteristic flavors such as a fermented feeling can be obtained. The type of lactic acid bacteria used for this lactic acid fermentation is not particularly limited, and lactic acid bacteria can be purchased as commercial products and used.

[0027] In Step 2, after cooling the raw material composition that has undergone the above heat sterilization step to a temperature at which the action of the enzyme is easily exerted, the enzyme is added and stirred to perform an enzyme reaction. Since the addition of the food polysaccharide in Step 1 promotes the enzyme reaction even by only stirring, it is not necessary to perform an emulsification treatment for the purpose of promoting the reaction after adding the enzyme.

[0028] In the enzymatic reaction of Step 2, at least a lipolytic enzyme is used as the enzyme. The type of lipolytic enzyme is not particularly limited, but it is preferable to use lipase. Examples of lipase include lipases collected from various microorganisms belonging to the genera Aspergillus, Mucor, Rhizopus, Penicillium, Candida, Pichia, Chromobacterium, Pseudomonas, etc., lipase obtained from porcine pancreas, oral lipase collected from the oral secretion glands of calves, lambs, and kids, etc. Although not particularly limited, it is preferable to use a lipase derived from a microorganism. These lipases can be purchased as commercial products and used, or two or more kinds can be used in combination.

[0029] As the enzyme used in the enzymatic reaction of Step 2, in addition to the lipolytic enzyme, a protease (protein-degrading enzyme) may be used in combination. By using a protease in combination, a milk fat enzyme-treated composition excellent in characteristic flavors such as a cheesy flavor can be obtained. In the present invention, when an exo-type protease (exoprotease) is used as the protease, the finally obtained milk fat enzyme-treated composition undergoes oil-water separation, so it is preferable to use an endo-type protease (endoprotease). Examples of endoprotease include trypsin, chymotrypsin, elastase, which are serine proteases, papain, which is a cysteine protease, pepsin, which is an aspartic acid protease, thermolysin, which is a metalloprotease, etc. Although not particularly limited. These proteases can be purchased as commercial products and used, or two or more kinds can be used in combination.

[0030] The addition amount of the enzyme may be appropriately adjusted in consideration of the balance between the addition amount and the enzymatic reaction efficiency, etc.

[0031] The temperature during the enzymatic reaction may be appropriately adjusted to a temperature at which the enzyme acts efficiently according to the type of enzyme used. For example, it can be set to 30 to 45°C, but it is not particularly limited. Also, the time of the enzymatic reaction may be appropriately adjusted by observing the acid value of the reaction product so that the finally obtained milk fat enzyme-treated composition has a suitable milk flavor imparting effect or enhancing effect.

[0032] In Step 3, the enzyme reaction product obtained in Step 2 is heated to inactivate the added enzyme.

[0033] The heating conditions for enzyme inactivation may be appropriately adjusted to the temperature and time capable of inactivating the added enzyme. For example, a temperature of 80 to 140°C can be set, but it is not particularly limited.

[0034] The milk fat enzyme-treated composition thus obtained has fluidity and emulsion stability in a refrigerated state at a temperature of 10°C. As the contents of milk fat, moisture, and milk protein in the composition, from the preferred composition of the aforementioned raw material composition, milk fat is preferably in the range of 1.0 to 24.8% by mass, moisture is preferably in the range of 55.0 to 81.6% by mass, milk protein is preferably 0.5 to 16.8% by mass, and more preferably 0.5 to 5.0% by mass.

[0035] The fluidity of the milk fat enzyme-treated composition can be visually confirmed by tilting the container containing the composition, and can also be quantified by the viscosity of the composition. Specifically, if the viscosity of the composition at a temperature of 10°C is 0.8 to 177.4 Pa·s, it has fluidity in a refrigerated state. Note that the viscosity in the present invention refers to the value measured under the conditions of a temperature of 10°C and a shear rate of 0.5 per second. The shear rate in viscosity measurement is generally set to a value greater than 0.5 per second, but in the present invention, since the milk fat enzyme-treated composition at a temperature of 10°C to be measured has relatively firm physical properties, it is measured at 0.5 per second.

[0036] In the present invention, the milk fat enzyme-treated composition having emulsion stability in a refrigerated state refers to a milk fat enzyme-treated composition that does not separate into oil and water in a refrigerated state at a temperature of 10°C. As an example of a method for confirming the presence or absence of this emulsion stability, an accelerated test using a centrifuge can be cited.

[0037] The milk fat enzyme-treated composition obtained by the present invention can be used as a flavor composition as it is, and by adding it to food and drink products, it can impart a rich and creamy taste, thickness, milk fat feel, etc. unique to milk to the food and drink products, and enhance the rich and creamy taste, thickness, milk fat feel, etc. originally possessed by the food and drink products, resulting in a milk flavor-enhancing effect.

[0038] Examples of food and drink products to which the milk fat enzyme-treated composition of the present invention is applied include, for example, fruit beverages, beverages containing fruit juice, vegetable juices, carbonated beverages, concentrated juices, frozen juices, sports drinks, nutritional drinks, other functional drinks, flavored teas, milk beverages, lactic acid bacteria beverages, general beverages such as soy milk, yogurt, jelly, mousse, desserts, ice cream, lacto ice, ice milk, sherbet, etc. among cold confections, as well as Western-style confections and Japanese confections such as cakes, cookies, biscuits, pies, senbei, other rice confections, etc., including baked confections and steamed confections such as cakes and steamed buns, bread, snacks, chewing gum, hard candies, soft candies, jelly beans, gummies, tablet confections, etc. among general confections, creams, fruit flavor sauces, jams and marmalades, sweeteners, syrups, curry roux, stew roux, Hayashi rice roux, hash brown beef roux, sauces, seasoning sauces, powder seasonings, liquid seasonings, dressings, tempura batter, pasta sauce, gratin sauce, ingredients for cooked rice (paella, biryani, pilaf, etc.), ingredients for fried rice, ingredients for mapo tofu, ingredients for hot pot, ingredients for Chinese soup, ingredients for consommé soup, etc. among seasonings, instant noodles such as cup ramen, cup yakisoba, bag noodles, instant rice such as cup rice, retort foods, frozen foods (fried rice, pilaf, dumplings, shumai, karaage, hamburgers, fries, croquettes, gratins, pizza, etc.), canned foods, processed foods, etc., but are not limited thereto.

[0039] Since the suitable addition amount of the milk fat enzyme-treated composition of the present invention to food and drink products varies depending on the food and drink products to which it is added, it may be appropriately adjusted according to the purpose so that an appropriate milk flavor-imparting or enhancing effect is obtained and the milk flavor does not become too strong.

[0040] The milk fat enzyme-treated composition of the present invention may be used alone, but may be appropriately diluted with a solvent or the like for convenience during use. There are no particular restrictions on the solvent or the like used for dilution as long as it is commonly used in flavor compositions. Further, it can be made into a flavor composition in advance, and as long as there is no adverse effect on the aroma and / or taste, it may be a composition added with other additives commonly used as components other than flavors. Furthermore, it is also possible to apply the formulation techniques generally applied to flavors, and it can be prepared in a desired form depending on the situation, such as powdering or encapsulation.

[0041] If the milk fat enzyme-treated composition of the present invention can be evenly mixed in food and drink products, it may be added at any point in the manufacturing process of food and drink products.

[0042] In the present invention, the content of each component can be measured by a general measurement method. As an example of the measurement method, the Rose-Gottlieb method can be used for the content of milk fat, the Kjeldahl method can be used for the content of milk protein, and the heat drying method can be used for the content of moisture.

Examples

[0043] Hereinafter, the present invention will be further described by way of examples, but the scope of the present invention is not limited to these examples.

[0044] (Example 1) Examination of the amount of milk fat To obtain the component composition described in Table 1, pure water, commercially available butter oil (100% milk fat) as a milk fat source, commercially available protein - enriched whey powder (3.7% moisture, 6.2% milk fat, 80.3% protein, 7% carbohydrates) as a milk protein source, and lactose (4.8% moisture, 0.1% protein, 94.8% carbohydrates) as a carbohydrate source were mixed at the mass ratios described in Table 2 to prepare a raw material composition. Sodium octenyl succinate starch was added to the prepared raw material composition as a food polysaccharide at the mass ratio described in Table 2, and it was heated in a water bath while stirring, maintaining a sterilized state at a temperature of 70 °C for 20 minutes or more. After cooling, a lipase derived from a microorganism (Candida sp.) as an enzyme was added at the mass ratio described in Table 2 and stirred. After 42 hours, the enzyme was inactivated by heating with stirring in a water bath at a temperature of 85 °C for 40 minutes to obtain a milk fat enzyme - treated composition.

[0045]

Table 1

[0046]

Table 2

[0047] Regarding the obtained milk fat enzyme - treated composition, the fluidity at a refrigerated state of 10 °C was confirmed. The fluidity was visually judged by tilting the container containing the composition. As a result, as described in Table 1, in all examples, fluidity was shown at a refrigerated state of 10 °C.

[0048] Regarding the obtained milk fat enzyme-treated composition, the emulsification stability at a refrigerated state of 10°C was confirmed. The emulsification stability was determined by using a centrifuge (KUBOTA tabletop centrifuge Model 5200) to centrifuge the milk fat enzyme-treated composition at 3000 rpm for 5 minutes at 10°C, and using the separation ratio (%) of the separated water as an index. A composition with a separation ratio (degree of water separation) of 0% was determined to have emulsification stability. The degree of water separation is the ratio of the height of the separated water layer to the height of the entire composition when the milk fat enzyme-treated composition after the above centrifugation is transferred to a test tube. As a result, as shown in Table 1, in all examples, the degree of water separation was 0% in the refrigerated state at 10°C, indicating emulsification stability.

[0049] From these results, it was confirmed that when the milk fat content is 1.0 to 24.8% by mass based on the total amount of the raw material composition, food polysaccharide, and lipase, the milk fat enzyme-treated composition exhibits both fluidity and emulsification stability in the refrigerated state at 10°C.

[0050] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated state of 10°C was measured. The viscosity was measured using a B-type rotational viscometer (DV2T manufactured by Brookfield) under the conditions of 10°C and a shear rate of 0.5 per second. As a result, as shown in Table 1, the viscosity of the milk fat enzyme-treated composition that exhibited both fluidity and emulsification stability in the refrigerated state at 10°C was 37.5 to 59.9 Pa·s.

[0051] (Example 2) Examination of the amount of water Using the same raw materials, food polysaccharide, and lipase as in Example 1, the respective usage amounts were set as the mass ratios described in Table 4 so as to obtain the component composition described in Table 3, and a milk fat enzyme-treated composition was obtained in the same procedure as in Example 1.

[0052]

Table 3

[0053]

Table 4

[0054] Regarding the obtained milk fat enzyme-treated composition, the fluidity at a refrigerated state of 10°C was confirmed in the same procedure as in Example 1. As a result, as shown in Table 3, in all examples, fluidity was exhibited at a refrigerated state of 10°C.

[0055] Regarding the obtained milk fat enzyme-treated composition, the emulsion stability at a refrigerated state of 10°C was confirmed in the same procedure as in Example 1. As a result, as shown in Table 3, in all examples, emulsion stability was exhibited at a refrigerated state of 10°C.

[0056] From these results, it was confirmed that when the water content was 55.0 to 81.6% by mass with respect to the total amount of the raw material composition, food polysaccharide, and lipase, the milk fat enzyme-treated composition exhibited both fluidity and emulsion stability at a refrigerated state of 10°C.

[0057] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated state of 10°C was measured in the same procedure as in Example 1. As a result, as shown in Table 3, the viscosity of the milk fat enzyme-treated composition that exhibited both fluidity and emulsion stability at a refrigerated state of 10°C was 6.7 to 107.6 Pa·s.

[0058] (Example 3) Examination of the amount of milk protein Using the same raw materials, food polysaccharide, and lipase as in Example 1, the respective usage amounts were set as the mass ratios shown in Table 6 so as to obtain the component compositions shown in Table 5, and a milk fat enzyme-treated composition was obtained in the same procedure as in Example 1.

[0059]

Table 5

[0060]

Table 6

[0061] Regarding the obtained milk fat enzyme-treated composition, the fluidity at a refrigerated temperature of 10°C was confirmed in the same procedure as in Example 1. As a result, as shown in Table 5, in all examples, fluidity was exhibited at a refrigerated temperature of 10°C.

[0062] Regarding the obtained milk fat enzyme-treated composition, the emulsion stability at a refrigerated temperature of 10°C was confirmed in the same procedure as in Example 1. As a result, as shown in Table 5, in all examples, emulsion stability was exhibited at a refrigerated temperature of 10°C.

[0063] From these results, it was confirmed that when the protein content is 0.5 to 5.0% by mass based on the total amount of the raw material composition, food polysaccharide, and lipase, the milk fat enzyme-treated composition exhibits both fluidity and emulsion stability at a refrigerated temperature of 10°C.

[0064] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated temperature of 10°C was measured in the same procedure as in Example 1. As a result, as shown in Table 5, the viscosity of the milk fat enzyme-treated composition that exhibited both fluidity and emulsion stability at a refrigerated temperature of 10°C was 33.9 to 97.9 Pa·s.

[0065] (Example 4) Examination of food polysaccharide To obtain the component composition shown in Table 7, pure water, commercially available butter oil (100% milk fat) as a milk fat source, commercially available protein concentrate whey powder (3.7% moisture, 6.2% milk fat, 80.3% protein, 7% carbohydrate) as a protein source, and lactose (4.8% moisture, 0.1% protein, 94.8% carbohydrate) as a carbohydrate source were mixed at the mass ratios shown in Table 8 to prepare a raw material composition. The food polysaccharide shown in Table 8 was added to the prepared raw material composition at the mass ratio shown in Table 8, and the mixture was heated in a water bath while stirring and maintained in a sterilized state at a temperature of 70°C for 20 minutes or more. After cooling, a lipase derived from a microorganism (Candida genus) as an enzyme was added to the total amount of the raw material composition at the mass ratio shown in Table 8 and stirred. After 42 hours, the enzyme was inactivated by heating with stirring in a water bath at a temperature of 85°C for 40 minutes to obtain a milk fat enzyme-treated composition.

[0066]

Table 7

[0067]

Table 8

[0068] Regarding the obtained milk fat enzyme-treated composition, the fluidity at a refrigerated state of 10°C was confirmed in the same procedure as in Example 1. As a result, as described in Table 7 and Table 8, in all examples, fluidity was shown at a refrigerated state of 10°C.

[0069] Regarding the obtained milk fat enzyme-treated composition, the emulsion stability at a refrigerated state of 10°C was confirmed in the same procedure as in Example 1. As a result, as described in Table 7 and Table 8, in all examples, emulsion stability was shown at a refrigerated state of 10°C.

[0070] From these results, when the addition amount of the food polysaccharide is 2.0 to 5.5% by mass for sodium octenyl succinate starch, 0.4 to 1.0% by mass for xanthan gum, 0.6 to 2.0% by mass for tamarind gum, and 0.7 to 2.0% by mass for guar gum with respect to the total amount of the raw material composition, food polysaccharide, and lipase, it was confirmed that the milk fat enzyme-treated composition shows both fluidity and emulsion stability at a refrigerated state of 10°C.

[0071] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated state of 10°C was measured in the same procedure as in Example 1. As a result, as described in Table 7 and Table 8, the viscosity of the milk fat enzyme-treated composition showing both fluidity and emulsion stability at a refrigerated state of 10°C was 2.8 to 177.4 Pa·s.

[0072] (Example 5) Pure water, commercially available butter oil (100% milk fat), commercially available protein - concentrated whey powder (moisture 3.7%, milk fat 6.2%, protein 80.3%, carbohydrates 7%), and lactose (moisture 4.8%, protein 0.1%, carbohydrates 94.8%) were mixed at the mass ratios described in Table 10 so as to obtain the component composition described in Table 9, and a raw material composition was prepared. Sodium octenyl succinate starch was added to the prepared raw material composition as a food polysaccharide at the mass ratio described in Table 10, and it was heated in a water bath while stirring, and maintained in a sterilized state at a temperature of 70 °C for 20 minutes or more. After cooling, lactic acid bacteria were added at the mass ratio described in Table 10, and lactic acid fermentation was carried out by heating with stirring in a water bath at a temperature of 37 °C for 17 hours. After cooling, a lipase (Candida genus) derived from microorganisms was added as an enzyme at the mass ratio described in Table 10 and stirred. After 42 hours, the enzyme was inactivated by heating with stirring in a water bath at a temperature of 85 °C for 40 minutes, and a milk fat enzyme - treated composition was obtained.

[0073]

Table 9

[0074]

Table 10

[0075] Regarding the obtained milk fat enzyme - treated composition, the fluidity at a refrigerated state of 10 °C was confirmed by the same procedure as in Example 1. As a result, as described in Table 9, in all examples, fluidity was shown at a refrigerated state of 10 °C.

[0076] Regarding the obtained milk fat enzyme - treated composition, the emulsion stability at a refrigerated state of 10 °C was confirmed by the same procedure as in Example 1. As a result, as described in Table 9, in all examples, emulsion stability was shown at a refrigerated state of 10 °C.

[0077] From these results, it was confirmed that even when using a lactic acid-fermented raw material, a milk fat enzyme-treated composition showing both fluidity and emulsion stability can be obtained in a refrigerated state at a temperature of 10°C.

[0078] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated state of 10°C was measured in the same procedure as in Example 1. As a result, it was as shown in Table 9.

[0079] (Example 6) To obtain the component composition shown in Table 11, pure water, commercially available cream cheese (moisture 40.0%, milk fat 50.0%, protein 5.0%, carbohydrate 3.5%), commercially available protein-concentrated whey powder (moisture 3.7%, milk fat 6.2%, protein 80.3%, carbohydrate 7%), and lactose (moisture 4.8%, protein 0.1%, carbohydrate 94.8%) were mixed at the mass ratios shown in Table 12 to prepare a raw material composition. Sodium octenyl succinate starch was added to the prepared raw material composition as a food polysaccharide at the mass ratio shown in Table 12, and it was heated in a water bath while stirring, and kept in a sterilized state at a temperature of 70°C for 20 minutes or more. After cooling, lactic acid bacteria were added at the mass ratio shown in Table 12, and lactic acid fermentation was carried out by heating with stirring in a water bath at a temperature of 37°C for 17 hours. After cooling, a lipase (Candida genus) derived from a microorganism was added as an enzyme at the mass ratio shown in Table 12 and stirred. After 42 hours, the enzyme was inactivated by heating with stirring in a water bath at a temperature of 85°C for 40 minutes to obtain a milk fat enzyme-treated composition.

[0080]

Table 11

[0081]

Table 12

[0082] Regarding the obtained milk fat enzyme-treated composition, the fluidity at a refrigerated temperature of 10°C was confirmed in the same procedure as in Example 1. As a result, as shown in Table 11, it showed fluidity in the refrigerated state at a temperature of 10°C.

[0083] Regarding the obtained milk fat enzyme-treated composition, the emulsion stability at a refrigerated temperature of 10°C was confirmed in the same procedure as in Example 1. As a result, as shown in Table 11, it showed emulsion stability in the refrigerated state at a temperature of 10°C.

[0084] From these results, it was confirmed that even when using cream cheese as the milk fat source and using lactic acid-fermented raw materials, a milk fat enzyme-treated composition showing both fluidity and emulsion stability in the refrigerated state at a temperature of 10°C can be obtained.

[0085] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated temperature of 10°C was measured in the same procedure as in Example 1. As a result, it was as shown in Table 11.

[0086] (Example 7) To obtain the component composition shown in Table 13, pure water, commercially available butter oil (100% milk fat) as the milk fat source, commercially available protein-concentrated whey powder (moisture 3.7%, milk fat 6.2%, protein 80.3%, carbohydrate 7%) as the milk protein source, and lactose (moisture 4.8%, protein 0.1%, carbohydrate 94.8%) as the carbohydrate source were mixed at the mass ratios shown in Table 14 to prepare a raw material composition. Sodium octenyl succinate starch was added to the prepared raw material composition as a food polysaccharide at the mass ratio shown in Table 14, and it was heated in a water bath while stirring, and kept in a sterilized state at a temperature of 70°C for 20 minutes or more. After cooling, as enzymes, a lipase derived from a microorganism (Candida sp.) and papain as a protease were added at the mass ratios shown in Table 14 and stirred. After 18 hours, the enzymes were inactivated by heating with stirring in a water bath at a temperature of 95°C for 30 minutes to obtain a milk fat enzyme-treated composition.

[0087]

Table 13

[0088]

Table 14

[0089] Regarding the obtained milk fat enzyme-treated composition, the fluidity at a refrigerated state of 10°C was confirmed in the same procedure as in Example 1. As a result, as described in Table 13, in all examples, fluidity was shown at a refrigerated state of 10°C.

[0090] Regarding the obtained milk fat enzyme-treated composition, the emulsion stability at a refrigerated state of 10°C was confirmed in the same procedure as in Example 1. As a result, as described in Table 13, in all examples, emulsion stability was shown at a refrigerated state of 10°C.

[0091] From these results, when protease is used in combination as an enzyme, it was confirmed that the milk fat enzyme-treated composition exhibits both fluidity and emulsion stability at a refrigerated state of 10°C when the protein content is 0.5 to 16.8% by mass based on the total amount of the raw material composition, food polysaccharide, and enzyme.

[0092] Regarding the obtained milk fat enzyme-treated composition, the viscosity at a refrigerated state of 10°C was measured in the same procedure as in Example 1. As a result, as described in Table 13, the viscosity of the milk fat enzyme-treated composition that exhibited both fluidity and emulsion stability at a refrigerated state of 10°C was 0.8 to 75.6 Pa·s.

Claims

**Claim 1**: A lipase-treated composition of a raw material containing milk fat, milk protein, and water, which has fluidity and emulsion stability in a refrigerated state, wherein the viscosity at a temperature of 10 °C and a shear rate of 0.5 per second is adjusted to 0.8 to 177.4 Pa·s by adding one or more food polysaccharides selected from the group consisting of sodium octenyl succinate starch, xanthan gum, tamarind gum, and guar gum. **Claim 2** A method for producing a lipase-treated composition of milk fat, which is obtained by subjecting a raw material composition containing at least milk fat, milk protein, and water to an enzymatic reaction using lipase, and adding one or more food polysaccharides selected from the group consisting of sodium octenyl succinate starch, xanthan gum, tamarind gum, and guar gum before the enzymatic reaction, and having fluidity and emulsion stability in a refrigerated state, the method for producing the lipase-treated composition of milk fat according to Claim 1. **Claim 3** The production method according to Claim 2, wherein the milk fat content is 1.0 to 24.8% by mass, the milk protein content is 0.5 to 16.8% by mass, and the water content is 55.0 to 81.6% by mass. **Claim 4** The production method according to Claim 2 or Claim 3, further using protease in combination as an enzyme. **Claim 5** The production method according to Claim 4, wherein the type and addition amount of the food polysaccharide are any one of (a) to (d). (a) 2.0 to 5.5% by mass of sodium octenyl succinate starch (b) 0.4 to 1.0% by mass of xanthan gum (c) 0.6 to 2.0% by mass of tamarind gum (d) 0.7 to 2.0% by mass of guar gum

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