JP7697193B2 - Milk fat enzyme-treated composition and method for producing same - Google Patents

Description

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

Dairy ingredients that impart or enhance a milk flavor are effective in improving the taste of foods and beverages that use milk, replacing dairy products, and reducing costs. Among them, milk fat enzyme-treated compositions obtained by subjecting milk fat to an enzymatic reaction have a particularly strong effect of imparting or enhancing a milk flavor, and are therefore extremely useful industrially.

Many methods for producing the above-mentioned milk fat enzyme-treated composition have been reported, including, for example, a method for producing a sustained dairy flavor obtained by acting on a milk fat-containing food material with lipase produced by a microorganism belonging to the genus Chromobacterium (Patent Document 1), a method for producing a fermented milk flavor having a milky taste and richness obtained by acting on a substrate of fresh cream or butter, skim milk powder and water with lipase, protease and lactic acid bacteria (Patent Document 2), and a method for producing a sustained dairy flavor obtained by acting on a milk fat-containing food material with lipase produced by a microorganism belonging to Penicillium chrysogenum (Patent Document 3).

When producing 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 to improve the taste of the final dairy product flavor. In Patent Document 5, food polysaccharides such as xanthan gum are added as a stabilizer to suppress oil floating and water separation in the flavor composition.

Japanese Unexamined Patent Publication No. 61-002549 Japanese Patent Application Publication No. 03-127962 Japanese Patent Application Publication No. 05-091851 Japanese Patent Application Publication No. 06-125733 JP 2014-060935 A

The milk fat enzymatically treated composition needs to be stored in a refrigerated state, but the milk fat enzymatically treated compositions obtained by the above-mentioned conventional manufacturing method generally did not have fluidity in a refrigerated state. Therefore, in the production of food and beverages to which the composition is to be added, it is necessary to heat it once to make it fluid before use, which is inconvenient. In order to solve this problem, if an attempt is made to reduce the viscosity of the composition by simply reducing the amount of the raw milk fat source without making any special improvements to the conventional manufacturing method, the emulsified state cannot be maintained, causing oil-water separation, and a milk fat enzymatically treated composition sufficient for practical use cannot be obtained. In fact, all milk fat enzymatically treated compositions that have fluidity in a refrigerated state lacked emulsion stability.

The object of the present invention is to provide an enzyme-treated milk fat composition that has fluidity and is stable in emulsion even when refrigerated.

As a result of intensive research, the inventors discovered that by adding food polysaccharides before the enzyme reaction, it is possible to obtain an enzyme-treated milk fat composition that has fluidity even when refrigerated and is in a stable emulsion state without incorporating an emulsification process throughout the entire manufacturing process, thereby solving the above-mentioned problem.

That is, the present invention is as follows.
[1] A milk fat enzymatically treated composition using lipase from a raw material containing milk fat, milk protein, and water, which has fluidity and emulsion stability in a refrigerated state and has a viscosity adjusted to 0.8 to 177.4 Pa·s at a temperature of 10°C and a shear rate of 0.5 s by adding one or more edible polysaccharides selected from the group consisting of starch sodium octenylsuccinate, xanthan gum, tamarind gum, and guar gum .
[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 an enzymatic reaction using lipase , characterized in that one or more edible polysaccharides selected from the group consisting of starch sodium octenylsuccinate, xanthan gum, tamarind gum and guar gum are added before the enzymatic reaction, the method for producing the milk fat enzyme-treated composition described in [1] having fluidity and emulsion stability under refrigerated conditions.
[3] The method according to [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.
[4] The method for producing a product described in [2] or [3], further comprising using a protease as an enzyme.
[5] The method according to [4] , wherein the type and amount of the edible polysaccharide added are any one of (a) to (d).
(a) Starch sodium octenylsuccinate 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

As mentioned above, there are known cases where food polysaccharides are added during the manufacturing process of milk fat enzyme-treated compositions, but they are added only for the purpose of stabilizing the composition after oil-water separation immediately after the enzyme reaction, improving the taste of the composition, or as an auxiliary for powdering the composition. In addition, since the addition of food polysaccharides increases the viscosity of the raw material mixture system, it is clear that adding them before the enzyme reaction will reduce the reaction efficiency and require extra energy for stirring, so when added for the purpose of the above-mentioned stabilization or taste improvement, it has generally been added after the end of the enzyme reaction.

According to the present invention, it is possible to obtain an enzyme-treated milk fat composition that has fluidity and emulsion stability even when refrigerated.

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

The method for producing the milk fat enzyme-treated composition of the present invention mainly comprises the steps of adding food polysaccharides to a raw material composition containing at least milk fat, milk protein, and water, followed by sterilization (hereinafter sometimes referred to as step 1), performing an enzyme reaction after sterilization (hereinafter sometimes referred to as step 2), and inactivating the enzyme after completion of the enzyme reaction (hereinafter sometimes referred to as step 3).

In step 1, a raw material composition containing at least milk fat, milk protein, and water is prepared, edible polysaccharides are added to the raw material composition, and the mixture is heated with stirring to maintain a sterilized state.

The raw material composition is a composition to be subjected to an enzyme reaction, and in the present invention, contains at least milk fat, milk protein, and water. For convenience, the raw material that produces milk fat is referred to as the milk fat source, and the raw material that produces milk protein is referred to as the milk protein source.

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 contain milk fat, and examples of the dairy products listed in the Ministerial Ordinance on Milk, etc. include milk, cream, butter, butter oil, cheese, concentrated milk, condensed milk, whole milk powder, cream powder, etc. These dairy products can be purchased commercially and used, and two or more types can also be used in combination.

The milk fat content is preferably 1.0 to 24.8% by mass based on the total amount of the raw material composition, food polysaccharides, and enzyme added in step 2. Within this range, the final milk fat enzyme-treated composition is more likely to have fluidity and emulsion stability when refrigerated. If the milk fat content is too high, the final milk fat enzyme-treated composition is more likely to lose fluidity when refrigerated, and if the milk fat content is too low, oil-water separation is more likely to occur.

Dairy products can also be used as the milk protein source in the raw material composition. The dairy product is not particularly limited as long as it contains milk protein, and examples include dairy products listed in the Ministerial Ordinance on Milk, etc., such as milk, cream, cheese, concentrated whey, concentrated milk, concentrated skim milk, unsweetened condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, and protein-concentrated whey powder. These dairy products can be purchased commercially and used, and two or more types can also be used in combination.

The milk protein content is preferably 0.5 to 5.0% by mass based on the total amount of the raw material composition, food polysaccharides, and enzyme added in step 2. Within this range, the final milk fat enzyme-treated composition is more likely to have fluidity and emulsion stability when refrigerated. If the milk protein content is too high, the milk fat enzyme-treated composition is more likely to coagulate during the heating process to inactivate the enzyme in step 3, and if the milk protein content is too low, the enzyme reaction does not proceed smoothly and oil-water separation is more likely to occur. In addition, when a protease (protein-degrading enzyme) described below is used in combination as an enzyme for the enzyme reaction, the milk fat enzyme-treated composition is less likely to coagulate during the heating process even if the milk protein content in the raw material composition increases, compared to when it is not used in combination, so the milk protein content in the raw material composition is preferably in the range of 0.5 to 16.8% by mass. Therefore, the content of milk 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 enzyme added in step 2.

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, food polysaccharides, and enzyme added in step 2. Within this range, the final milk fat enzyme-treated composition is more likely to have fluidity and emulsion stability when refrigerated. If the water content is too high, oil-water separation is more likely to occur, and if the water content is too low, the composition is more likely to lose fluidity when refrigerated.

The raw material composition may contain carbohydrates such as lactose in addition to a milk fat source, a milk protein source, and water. Examples of raw materials that provide carbohydrates (for convenience, referred to as carbohydrate sources) include, but are not limited to, lactose or foods and additives that contain lactose.

In the present invention, food polysaccharides are added to the raw material composition in step 1, i.e., before the enzyme reaction is carried out. Adding food polysaccharides at this stage promotes the enzyme reaction by homogenizing the raw material composition system, and a milk fat enzyme-treated composition that is fluid under refrigerated conditions and has a stable emulsion state can be stably obtained. In addition, an emulsification process is not required in the entire production process, and the degree of fat decomposition can be stably adjusted to the desired level, making it easy to control the degree of milk fat decomposition.

As the edible polysaccharide in the present invention, it is preferable to use starch sodium octenyl succinate, xanthan gum, tamarind gum or guar gum, but there is no particular limitation. These edible polysaccharides can be purchased commercially.

The amount of edible polysaccharide added may be adjusted appropriately depending on the type of edible polysaccharide used, but examples of suitable ranges include 2.0 to 5.5% by mass for sodium starch octenylsuccinate, 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, and within these ranges, the final milk fat enzyme-treated composition is more likely to have fluidity and emulsion stability when refrigerated. If the amount of edible polysaccharide added is too large, the final milk fat enzyme-treated composition will lose fluidity when refrigerated, and problems such as the viscosity of the raw material composition becoming too high to reduce the reaction efficiency, making it impossible to stir, and the raw material composition becoming gel-like will occur, while if the amount is too small, the purpose of adding the edible polysaccharide described above will not be achieved.

After the food polysaccharides are added to the raw material composition, heat sterilization is performed. The heat sterilization temperature is not particularly limited, but can be set to, for example, 63 to 140°C. The heat sterilization time can be adjusted appropriately depending on the heat sterilization temperature.

The mixture of the raw material composition and food polysaccharides thus obtained may be lactic acid fermented using lactic acid bacteria before proceeding to step 2, if desired. By lactic acid fermentation, it is possible to obtain an enzyme-treated milk fat product with excellent characteristic flavors such as a fermented taste. There are no particular limitations on the type of lactic acid bacteria used in this lactic acid fermentation, and the lactic acid bacteria can be purchased commercially.

In step 2, the raw material composition that has been subjected to the above-mentioned heat sterilization step is cooled to a temperature at which the enzyme can easily act, and then the enzyme is added and stirred to carry out the enzyme reaction. Since the enzyme reaction is promoted by stirring alone due to the addition of food polysaccharides in step 1, there is no need to carry out an emulsification treatment for the purpose of promoting the reaction after the addition of the enzyme.

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 obtained from various microorganisms belonging to the genera Aspergillus, Mucor, Rhizopus, Penicillium, Candida, Pichia, Chromobacterium, and Pseudomonas, lipases obtained from the pancreas of pigs, and oral lipases obtained from the oral secretory glands of calves, lambs, and kid goats. Although not particularly limited, it is preferable to use lipases derived from microorganisms. These lipases can be purchased commercially and used, and two or more types can be used in combination.

In addition to the lipolytic enzyme, a protease (protein decomposition enzyme) may be used in combination with the enzyme used in the enzymatic reaction of step 2. By using a protease in combination, a milk fat enzymatically treated composition with excellent characteristic flavors such as cheese flavor can be obtained. In the present invention, it is preferable to use an endo-type protease (endoprotease) since the final milk fat enzymatically treated composition will separate oil and water if an exo-type protease (exoprotease) is used as the protease. Examples of endoproteases include serine proteases such as trypsin, chymotrypsin, and elastase, cysteine proteases such as papain, aspartic acid protease, pepsin, and metalloprotease, but are not limited thereto. These proteases can be purchased commercially and used, and two or more types can be used in combination.

The amount of enzyme to be added can be adjusted appropriately, taking into consideration the balance between the amount added and the efficiency of the enzyme reaction.

The temperature during the enzyme reaction may be appropriately adjusted depending on the type of enzyme used to a temperature at which the enzyme can act efficiently, and may be set to, for example, 30 to 45°C, but is not particularly limited. The time of the enzyme reaction may be appropriately adjusted by observing the acid value of the reaction product so that the final milk fat enzyme-treated composition has a suitable milk flavor imparting or enhancing effect.

In step 3, the enzyme reaction product obtained in step 2 is heated to inactivate the added enzyme.

The heating conditions for enzyme inactivation can be adjusted as appropriate to the temperature and time required to inactivate the added enzyme, and can be set to, for example, 80 to 140°C, but are not particularly limited.

The thus obtained enzymatically treated milk fat composition has fluidity and emulsion stability when refrigerated at a temperature of 10°C. Based on the preferred composition of the raw material composition described above, the preferred ranges of milk fat, water and milk protein in the composition are 1.0 to 24.8% by mass for milk fat and 55.0 to 81.6% by mass for water, and preferably 0.5 to 16.8% by mass for milk protein, more preferably 0.5 to 5.0% by mass.

The fluidity of a milk fat enzyme-treated composition can be visually confirmed by tilting a 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, the composition has fluidity in a refrigerated state. Note that the viscosity in the present invention refers to a value measured at 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, the measurement is performed at 0.5 per second because the milk fat enzyme-treated composition at a temperature of 10°C that is the subject of measurement has relatively solid physical properties.

In the present invention, a milk fat enzyme-treated composition having emulsion stability under refrigerated conditions refers to a milk fat enzyme-treated composition that does not separate oil and water under refrigerated conditions at a temperature of 10°C. One example of a method for confirming the presence or absence of this emulsion stability is an accelerated test using a centrifuge.

The milk fat enzyme-treated composition obtained by the present invention can be used as a flavor composition as is, and when added to food and beverages, it has a dairy flavor imparting effect that imparts the rich, full-bodied taste, thickness, milky fat feel, etc., specific to milk to the food and beverage, and a dairy flavor enhancing effect that enhances the rich, full-bodied taste, thickness, milky fat feel, etc., specific to milk that the food and beverage originally has.

Examples of foods and beverages to which the milk fat enzyme treatment composition of the present invention can be applied include general beverages such as fruit drinks, fruit juice drinks, vegetable juices, sparkling drinks, concentrated juices, frozen juices, sports drinks, nutritional drinks, other functional drinks, flavored teas, dairy drinks, lactic acid bacteria drinks, and soy milks; frozen desserts such as yogurt, jelly, mousse, desserts, ice cream, lacto ice cream, ice milk, and sorbet; confectioneries such as baked and steamed sweets, including Western and Japanese sweets such as cakes, cookies, biscuits, pies, rice crackers, and other rice confectioneries; bread, snacks, general confectioneries including chewing gum, hard candy, soft candy, jelly beans, gummies, and tablet confectioneries; creams, Examples of cooked foods and processed foods include, but are not limited to, fruit flavor sauces, jams and marmalades, sweeteners, syrups, curry roux, stew roux, hayashi rice roux, hash brown beef roux, sauces, seasoning sauces, powdered seasonings, liquid seasonings, dressings, fried flour, pasta sauce, gratin sauce, seasonings for cooked rice (paella, biryani, pilaf, etc.), fried rice seasonings, mapo tofu seasonings, hot pot seasonings, Chinese soup seasonings, consommé soup seasonings, instant noodles such as cup ramen, cup yakisoba, and bagged noodles, instant rice such as cup rice, retort foods, frozen foods (fried rice, pilaf, dumplings, shumai, fried chicken, hamburger steak, fries, croquettes, gratin, pizza, etc.), and canned foods.

The appropriate amount of the milk fat enzyme-treated composition of the present invention to be added to a food or beverage varies depending on the food or beverage to which it is to be added, so it may be adjusted appropriately according to the purpose so as to provide an appropriate effect of imparting or enhancing a milky flavor while preventing the milky flavor from becoming too strong.

The milk fat enzyme-treated composition of the present invention may be used alone, but may be diluted with a suitable solvent for convenience during use. There are no particular limitations on the solvent used for dilution, so long as it is one that is commonly used in flavor compositions. It may also be made into a flavor composition in advance, and may be a composition containing other additives that are commonly used as ingredients other than flavors, so long as they do not adversely affect the aroma and/or taste. Furthermore, formulation techniques generally applied to flavors can also be applied, and the composition may be prepared in a desired form, such as powder or capsule, depending on the situation.

The milk fat enzyme-treated composition of the present invention may be added at any point in the production process of a food or beverage, so long as it can be mixed evenly into the food or beverage.

In the present invention, the content of each component can be measured by a general measurement method. Examples of measurement methods include the Roese-Gottlieb method for milk fat content, the Kjeldahl method for milk protein content, and the heat-drying method for moisture content.

The present invention will be further explained below with reference to examples, but the scope of the present invention is not limited to these examples.

(Example 1) Study of the amount of milk fat Pure water, commercially available butter oil (100% milk fat) as a milk fat source, commercially available protein concentrated whey powder (3.7% moisture, 6.2% milk fat, 80.3% protein, 7% carbohydrate) as a milk protein source, and lactose (4.8% moisture, 0.1% protein, 94.8% carbohydrate) as a carbohydrate source were mixed in the mass ratios shown in Table 2 to prepare a raw material composition so as to obtain the component composition shown in Table 1. Starch sodium octenyl succinate was added as a food polysaccharide in the mass ratios shown in Table 2 to the prepared raw material composition, and the mixture was heated in a water bath with stirring and maintained in a sterilized state at a temperature of 70°C for 20 minutes or more. After cooling, a microorganism-derived lipase (Candida genus) was added as an enzyme in the mass ratios shown in Table 2 and stirred. After 42 hours, the mixture was heated in a water bath at a temperature of 85°C for 40 minutes with stirring to inactivate the enzyme, and a milk fat enzyme-treated composition was obtained.

The fluidity of the obtained milk fat enzyme-treated composition was confirmed when refrigerated at a temperature of 10°C. The fluidity was determined by visually inspecting the composition by tilting the container containing it. As a result, as shown in Table 1, all examples showed fluidity when refrigerated at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition was confirmed when refrigerated at a temperature of 10°C. The emulsion stability was measured by the percentage of water released after centrifuging the milk fat enzyme-treated composition at 10°C for 5 minutes at 3000 rpm using a centrifuge (KUBOTA tabletop centrifuge Model 5200), and emulsions with a percentage (water release rate) of 0% were determined to have emulsion stability. The water release rate is the ratio of the height of the layer of water released to the height of the entire composition when the milk fat enzyme-treated composition after centrifugation is transferred to a test tube. As a result, as shown in Table 1, in all cases, the water release rate was 0% when refrigerated at a temperature of 10°C, indicating emulsion stability.

These results confirmed that when the milk fat content is 1.0-24.8% by mass relative to the total amount of the raw material composition, food polysaccharides, and lipase, the milk fat enzyme-treated composition exhibits both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

The viscosity of the resulting milk fat enzyme-treated composition was measured when refrigerated at a temperature of 10°C. The viscosity was measured using a B-type rotational viscometer (Brookfield DV2T) at a temperature 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 showed both fluidity and emulsion stability when refrigerated at a temperature of 10°C was 37.5 to 59.9 Pa·s.

(Example 2) Study on the amount of water Using the same raw materials, food polysaccharides and lipase as in Example 1, and adjusting the amounts of each to the mass ratios shown in Table 4 so as to obtain the component composition shown in Table 3, a milk fat enzyme-treated composition was obtained in the same manner as in Example 1.

The fluidity of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 3, all examples showed fluidity when refrigerated at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 3, all examples showed emulsion stability when refrigerated at a temperature of 10°C.

These results confirmed that when the water content is 55.0-81.6% by mass relative to the total amount of the raw material composition, food polysaccharides, and lipase, the milk fat enzyme-treated composition exhibits both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

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

(Example 3) Study on the amount of milk protein Using the same raw materials, food polysaccharides and lipase as in Example 1, the amounts of each used were set to the mass ratios shown in Table 6 so as to obtain the component composition shown in Table 5, and a milk fat enzyme-treated composition was obtained in the same manner as in Example 1.

The fluidity of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 5, all examples showed fluidity when refrigerated at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 5, all examples showed emulsion stability when refrigerated at a temperature of 10°C.

These results confirmed that when the milk protein content is 0.5 to 5.0% by mass relative to the total amount of the raw material composition, food polysaccharides, and lipase, the milk fat enzyme-treated composition exhibits both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

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

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

The fluidity of the obtained milk fat enzyme-treated composition in a refrigerated state at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Tables 7 and 8, all examples showed fluidity in a refrigerated state at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Tables 7 and 8, all examples showed emulsion stability when refrigerated at a temperature of 10°C.

From these results, it was confirmed that when the amount of edible polysaccharide added relative to the total amount of the raw material composition, edible polysaccharide, and lipase was 2.0 to 5.5% by mass for starch sodium octenyl succinate, 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, the milk fat enzyme-treated composition exhibited both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

The viscosity of the obtained milk fat enzyme-treated composition in a refrigerated state at a temperature of 10°C was measured in the same manner as in Example 1. As a result, as shown in Tables 7 and 8, the viscosity of the milk fat enzyme-treated composition that showed both fluidity and emulsion stability in a refrigerated state at a temperature of 10°C was 2.8 to 177.4 Pa·s.

Example 5
Pure water, commercially available butter oil (milk fat 100%), 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 in the mass ratios shown in Table 10 to prepare a raw material composition, so as to obtain the component composition shown in Table 9. Starch octenyl succinate sodium was added as a food polysaccharide in the mass ratios shown in Table 10 to the prepared raw material composition, and the mixture was heated in a water bath with 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 in the mass ratios shown in Table 10, and the mixture was heated in a water bath at a temperature of 37 ° C. for 17 hours with stirring to perform lactic acid fermentation. After cooling, a microorganism-derived lipase (Candida genus) was added as an enzyme in the mass ratios shown in Table 10 and stirred. After 42 hours, the enzyme was inactivated by heating with stirring in a water bath at 85°C for 40 minutes, thereby obtaining an enzyme-treated milk fat composition.

The fluidity of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 9, all examples showed fluidity when refrigerated at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 9, all examples showed emulsion stability when refrigerated at a temperature of 10°C.

These results confirmed that even when lactic acid fermented raw materials were used, a milk fat enzyme-treated composition was obtained that exhibited both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

The viscosity of the obtained milk fat enzyme-treated composition was measured in a refrigerated state at a temperature of 10°C using the same procedure as in Example 1. The results are shown in Table 9.

Example 6
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 in the mass ratios shown in Table 12 to prepare a raw material composition, so as to obtain the component composition shown in Table 11. Starch octenyl succinate sodium was added as a food polysaccharide in the mass ratios shown in Table 12 to the prepared raw material composition, and the mixture was heated in a water bath with 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 in the mass ratios shown in Table 12, and the mixture was heated in a water bath at a temperature of 37 ° C. for 17 hours with stirring to perform lactic acid fermentation. After cooling, a microbial lipase (Candida genus) was added as an enzyme in a mass ratio shown in Table 12 and stirred. After 42 hours, the enzyme was inactivated by heating in a water bath at 85° C. for 40 minutes with stirring, and a milk fat enzyme-treated composition was obtained.

The fluidity of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 11, the composition exhibited fluidity when refrigerated at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 11, the composition exhibited emulsion stability when refrigerated at a temperature of 10°C.

These results confirmed that even when cream cheese was used as the milk fat source and a lactic acid fermented raw material was used, a milk fat enzyme-treated composition was obtained that exhibited both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

The viscosity of the obtained milk fat enzyme-treated composition was measured in a refrigerated state at a temperature of 10°C using the same procedure as in Example 1. The results were as shown in Table 11.

(Example 7)
A raw material composition was prepared by mixing pure water, commercially available butter oil (100% milk fat) as a milk fat source, commercially available protein concentrated whey powder (3.7% moisture, 6.2% milk fat, 80.3% protein, 7% carbohydrate) as a milk protein source, and lactose (4.8% moisture, 0.1% protein, 94.8% carbohydrate) as a carbohydrate source in the mass ratios shown in Table 14 to obtain the component composition shown in Table 13. Starch octenyl succinate sodium was added as a food polysaccharide in the mass ratios shown in Table 14 to the prepared raw material composition, heated in a water bath with stirring, and maintained in a sterilized state at a temperature of 70 ° C. for 20 minutes or more. After cooling, microbial lipase (Candida genus) and protease papain were added as enzymes in the mass ratios shown in Table 14 and stirred. After 18 hours, the enzyme was inactivated by heating with stirring in a water bath at 95°C for 30 minutes, thereby obtaining an enzyme-treated milk fat composition.

The fluidity of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 13, all examples showed fluidity when refrigerated at a temperature of 10°C.

The emulsion stability of the obtained milk fat enzyme-treated composition when refrigerated at a temperature of 10°C was confirmed using the same procedure as in Example 1. As a result, as shown in Table 13, all examples showed emulsion stability when refrigerated at a temperature of 10°C.

These results confirmed that when protease was used in combination as an enzyme, and the milk protein content was 0.5-16.8% by mass relative to the total amount of the raw material composition, food polysaccharides, and enzyme, the milk fat enzyme-treated composition exhibited both fluidity and emulsion stability when refrigerated at a temperature of 10°C.

The viscosity of the obtained milk fat enzyme-treated composition in a refrigerated state at a temperature of 10°C was measured in the same manner as in Example 1. As a result, as shown in Table 13, the viscosity of the milk fat enzyme-treated composition that showed both fluidity and emulsion stability in a refrigerated state at a temperature of 10°C was 0.8 to 75.6 Pa·s.

Claims (5)

A milk fat enzymatically treated composition with lipase from a raw material containing milk fat, milk protein and water, which has fluidity and emulsion stability in a refrigerated state and has a viscosity adjusted to 0.8 to 177.4 Pa·s at a temperature of 10°C and a shear rate of 0.5 per second by adding one or more edible polysaccharides selected from the group consisting of starch sodium octenylsuccinate, xanthan gum, tamarind gum and guar gum . 2. A method for producing a milk fat enzyme-treated composition according to claim 1, 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 which is characterized in that one or more edible polysaccharides selected from the group consisting of starch sodium octenylsuccinate, xanthan gum, tamarind gum and guar gum are added before the enzymatic reaction, and which has fluidity and emulsion stability under refrigerated conditions. The 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. The method according to claim 2 or 3, further comprising using a protease as an enzyme. The method according to claim 4 , wherein the type and amount of the edible polysaccharide added are any one of (a) to (d).
(a) Starch sodium octenylsuccinate 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