JP2014050336A - Milk flavor promoter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method to impart rich and thick milk flavor as if a lot of milk protein is blended even when a used amount of a dairy product, especially a milk protein is reduced in a drinking and eating product, that is, to provide a milk flavor promoter that enhances a milk flavor of a drinking and eating product by very little addition without affecting other flavors.SOLUTION: A milk flavor promoter includes a whey mineral as an active ingredient. In the whey mineral, a calcium content in a solid content is preferably less than 2 mass%.

Description

  The present invention relates to a milk flavor enhancer that can enhance the milk flavor of food and drink with a small amount of addition.

  Milk is a food that has an excellent milky taste and is excellent in terms of nutrition and flavor, and is consumed in a large amount as a raw material for various foods and drinks, in addition to being consumed as a beverage itself. However, about 90% of the composition of milk is water, and the content of non-fat milk, which is the main component of milk flavor, is as low as 8 to 10% by mass. When used as, there is a disadvantage that the milk flavor that can be imparted is weak.

  Therefore, whole milk powdered from milk, skim milk powder powdered from non-fat milk solids, whey powder powdered from whey, and milk proteins such as WPC, WPI, TMP, and casein protein with concentrated protein Use dairy products mainly composed of milk protein. If such a milk flavor concentrate is used, the amount added can be kept low, and the physical properties of the food and drink are not affected so much. It is widely used as a raw material.

  However, dairy products mainly composed of these milk proteins have a problem that it is difficult to impart a rich milk flavor to foods and drinks because the flavor is slightly changed during separation, concentration and pulverization. In addition, milk protein and lactose, which are the main components of non-fat milk solids, are water-soluble but have low solubility, so they are difficult to dissolve in water. Especially in beverages, they are separated or precipitated over time. There is a problem that comes out. Furthermore, when sterilizing by heating during the production of foods and drinks containing a lot of milk protein, or when cooking foods and drinks containing a lot of milk protein, the milk protein is denatured, browned by an aminocarbonyl reaction, There is also a problem of causing kogation.

  Therefore, the amount of dairy products mainly composed of these milk proteins is limited to a certain amount or less, but even in that case, a rich milk flavor may be required. In addition, since dairy products mainly composed of these milk proteins are generally expensive, there is a case where a rich milk flavor is required even in such a case while suppressing the amount used.

  Therefore, in foods and drinks, even when the amount of dairy products, especially milk protein, is reduced, a method of imparting a rich milk flavor as if a large amount of milk protein is blended, that is, the milk flavor of foods and drinks Various methods have been studied and proposed.

  First, a fragrance is generally used. However, although the flavor is certainly given a milk flavor, there is a problem that the flavor is not thick, so that it does not become a rich milk flavor. Therefore, a milk flavor enhancer using natural food materials has been devised. For example, an amino-carbonyl reaction product of a peptide and a carbonyl compound (see, for example, Patent Document 1), a dried product of an alkali-treated beer yeast (see, for example, Patent Document 2), a milk fat globule membrane component (see, for example, Patent Document 3) Sucralose (see, for example, Patent Document 4), a reaction product of corn powder and fats and oils (for example, see Patent Document 5), and the like have been proposed.

  However, these materials do not actually enhance the milk flavor itself, but enhance the milk flavor by imparting a rich taste. Therefore, in the case of foods and drinks with a low milk component content, there is a problem that a rich taste is imparted but a milk flavor is not felt. In addition, even in the case of food and drink having a certain amount of milk protein content, the flavor of ingredients other than milk flavor is similarly enhanced, and it does not feel that the milk flavor is noticeably enhanced, There was a problem.

JP 2007-202492 A JP 2010-057434 A Japanese Patent Application Laid-Open No. 07-236451 JP 2000-135055 A JP 2000-004822 A

  Therefore, the object of the present invention is to provide a rich and thick milk flavor as if a large amount of milk protein is blended even in a case where the amount of milk protein, particularly milk protein, is reduced in food and drink. The method, ie, providing the milk flavor enhancer which enhances the milk flavor of food-drinks by addition of a very small amount, without affecting other flavors.

The inventors of the present invention have made extensive studies to achieve the above object, and have found that whey minerals, particularly whey minerals having a reduced calcium content, have an effect of specifically enhancing milk flavor.
This invention is made | formed based on the said knowledge, and provides the milk flavor enhancer which uses a whey mineral as an active ingredient.

  When the milk flavor enhancer of the present invention is added to foods and drinks, even if the amount of milk and dairy products used is small, the taste and physical properties of the foods and drinks themselves are not affected, and only the milk flavors are enhanced. A rich milk flavor can be imparted to food and drink.

Hereinafter, the present invention will be described in detail.
First, the whey mineral which is an active ingredient of the milk flavor enhancer of this invention is demonstrated.
Whey mineral is protein or lactose removed from milk or whey (whey) as much as possible. Therefore, it contains milk ash (mineral) at a high concentration and ash occupies solids. The ratio is extremely high. And the mineral composition becomes a ratio close | similar to the mineral composition in the milk and whey used as a raw material.

  The whey mineral used in the present invention preferably has a high purity, that is, a low content of impurities such as protein and lactose, from the viewpoint of high effect of the present invention and water solubility and dissolution in the mouth. That is, it is preferable to use a whey mineral having an ash content of 30% or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% or more. The higher the ash content, the better.

  Further, as the whey mineral used in the present invention, the calcium content in the solid content is preferably less than 2% by mass, more preferably 1% by mass, particularly in that the effect of the present invention is high and precipitation and turbidity are less likely to occur. It is preferred to use less than 0.5% whey mineral, more preferably less than 0.5% by weight. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily supplied with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  The whey mineral may be in any form such as fluid, paste or powder.

  The milk flavor enhancer of the present invention may contain other components other than the whey minerals as necessary within a range not inhibiting the effects of the present invention. Other ingredients include water, fats and oils, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars / sweeteners, starches, milk and dairy products other than whey minerals, egg products, grains, inorganic salts , Organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrins, branched dextones, cyclic dextones, and other food ingredients, flavoring ingredients, flavorings, seasonings, etc. , Coloring agents, preservatives, antioxidants, pH adjusters, reinforcing agents and the like may be blended.

  Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil And various vegetable oils and fats such as butter and butter oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, although 1 type (s) or 2 or more types selected from said oil and fat can be used, in order to set it as a more favorable milk flavor enhancer, it is preferable to use milk fat.

  Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchids, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In this invention, 1 type (s) or 2 or more types selected from the said gelatinizer and stabilizer can be used.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Synthetic emulsifiers such as ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globule membrane. In this invention, 1 type (s) or 2 or more types selected from said emulsifier can be used.

  Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Examples include xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, dairy oligosaccharide, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In this invention, 1 type (s) or 2 or more types selected from said saccharide | sugar and a sweetener can be used.

  In addition, in this invention, it is preferable that the said other raw material shall be 80 mass% or less as solid content in solid content of a milk flavor enhancer, More preferably, it shall be 50 mass% or less. In addition, fats and oils are not included in calculation of this solid content.

  The form of the milk flavor enhancer of the present invention is not particularly limited, and may be any form of solid, granule, powder, paste, fluid, and liquid.

  When the milk flavor enhancer of the present invention contains oil and moisture, the emulsion type may be an oil-in-water type, a water-in-oil type, or a double emulsion type. However, it is preferable that it is an oil-in-water type emulsified form at the point which the dispersibility to food-drinks is favorable.

  The milk flavor enhancer of the present invention contains milk protein and can be applied to various foods and drinks that require milk flavor. For example, cafe au lait, milk tea, matcha milk, milk cocoa, ice milk cocoa, hot chocolate, lactic acid bacteria Beverages, carbonated lactic acid bacteria drinks, fermented milk drinks, drink yogurt, non-fat milk, low fat milk, strawberry milk, fruit juice drinks, fruit drinks, kahlua milk, Baileys milk, etc., custard cream, flower paste, white cream, Creams such as whipped cream and butter cream, creamy foods such as stew, curry, white sauce and gratin, soups such as corn soup and clam chowder, ice cream, iced milk, lacto ice jelly, apricot tofu, Bavaroa and mousse・ Deserts such as pudding, Margari Confectionery, ham, sausage and other processed foods such as cheese, mayonnaise and dressings, cheese-like food, bread, donuts, caramel, candy, chocolate, biscuits, cookies, sponge cake, butter cake, etc. it can.

The addition amount of the milk flavor enhancer of the present invention in the food or drink of the present invention is not particularly limited, and is appropriately determined depending on the food and drink to be used and the strength of the milk flavor enhancing effect sought. Preferably it is 0.00001-0.4 mass part as solid content of a whey mineral with respect to a mass part, More preferably, it is 0.00005-0.04 mass part, More preferably, it is 0.0005-0.02 mass part Is the amount. If it is less than 0.00001 part by mass or exceeds 0.4 part by mass, the milk flavor enhancing effect is hardly recognized, and if it exceeds 0.4 part by mass, the bitter taste of whey minerals is felt and the balance is poor. There is a possibility that it may become an unfavorable milk flavor.
Moreover, the addition amount of the milk flavor enhancer of the present invention in the food and drink of the present invention is not particularly limited, and is appropriately determined according to the food and drink to be used and the strength of the milk flavor enhancing effect to be sought. Preferably it is 0.000001-0.1 mass part as a solid content of a whey mineral with respect to 100 mass parts of goods, More preferably, it is 0.00005-0.05 mass part, More preferably, it is 0.001-0.05 mass. This is the amount to be part. If it is less than 0.000001 part by mass or exceeds 0.1 part by mass, the effect of enhancing the milk flavor is hardly recognized, and if it exceeds 0.1 part by mass, the taste of whey minerals can be felt. .

  Moreover, it is preferable that the said food / beverage products have a milk protein content of less than 2 mass%, More preferably, it is less than 1 mass%.

Next, the food / beverage products of this invention are described.
The food / beverage product of the present invention is a food / beverage product obtained by adding the milk flavor enhancer of the present invention, and even when the amount of milk and dairy products used is small, the food / beverage product has a rich thickness. It has the characteristic of being given a milk flavor.
The method for adding the above-described milk flavor enhancer of the present invention in a food or drink is not particularly limited, and is mixed, sprayed, sprayed, or dissolved in the food or drink or its material at the time of manufacturing, processing, cooking, or eating and drinking. Or any other means.
In addition, the addition amount of the said milk flavor enhancer of the said invention in the food / beverage products of this invention is as above-mentioned.

Next, the milk flavor enhancement method for food and drink according to the present invention will be described.
The method for enhancing milk flavor of foods and beverages according to the present invention is to add the above-described milk flavor enhancer of the present invention to foods and beverages, and when the amount of milk or dairy products used is small, particularly when the milk protein content is low. However, only the milk flavor is specifically enhanced without affecting the flavor and physical properties of the food and drink itself, and a rich and thick milk flavor is imparted to the food and drink.
The method for adding the milk flavor enhancer of the present invention to food and drink and the amount added are as described above.

Examples of the present invention will be given below, but the present invention is not limited to the following examples.
<Manufacture of whey minerals>
[Production Example 1]
After separating the sweet whey obtained as a by-product when producing cheese by nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then this is further concentrated by an evaporator, Whey mineral A having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral A was 35% by mass, and the calcium content was 2.2% by mass.

[Production Example 2]
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heated at 80 ° C. for 20 minutes. The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral B having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral B was 55% by mass, and the calcium content was 0.4% by mass.

<Milk flavor test>
[Example 1]
For whey minerals A and B obtained in Production Examples 1 and 2, milk protein content of 1 part by weight with respect to a 3% by weight aqueous solution of skim milk powder (milk protein content: 35% by weight, lactose content: 50% by weight) On the other hand, whey minerals are 0.00002 parts by mass, 0.0001 parts by mass, 0.001 parts by mass, 0.003 parts by mass, 0.01 parts by mass, 0.03 parts by mass, 0.03 parts by mass, respectively. A mixed aqueous solution I added and dissolved so as to be 1 part by mass, 0.2 part by mass, 0.3 part by mass, and 0.4 part by mass was produced, and the following milk flavor strength and milk quality evaluation was performed.
In addition, in order to confirm the flavor of the whey mineral itself, a mixed aqueous solution II was similarly produced in the case where a 1.5% aqueous solution of lactose was used instead of the 3% by weight aqueous solution of skim milk powder, and the following milk The flavor intensity and milk quality were evaluated.

<Milk flavor intensity, milk quality evaluation method>
Nine panelists were allowed to lick the mixed aqueous solution I obtained in Example 1 above and the whey mineral-free non-fat dry milk 3% by weight aqueous solution prepared as a control. The evaluation was made in four stages according to the paneler evaluation criteria, and the total score was evaluated in the following <evaluation criteria> in five steps. The results are shown in Table 1 for milk flavor intensity and in Table 2 for taste quality.
Moreover, also about the mixed aqueous solution II obtained in the said Example 1, the 1.5 mass% aqueous solution of the lactose prepared without the whey mineral prepared as a control was licked, and the following paneler evaluation was carried out about the milk flavor intensity | strength and taste quality. Four levels were evaluated according to the criteria, and the total score was evaluated according to the following <Evaluation criteria> (only milk flavor intensity), and the results are shown in Table 1.

<Panelers' milk flavor strength evaluation criteria>
I feel a clearly enhanced milk flavor compared to the control ... I feel a slightly enhanced milk flavor compared to the 2-point control ... I feel almost the same milk flavor as the 1-point control ...・ We feel weaker milk flavor than 0 point control ………… I do not feel milk flavor… 2 point

<Paneler taste quality evaluation criteria>
I don't feel any flavor other than milk flavor ... I feel a flavor other than two-point milk flavor, but there is no sense of incongruity as a milk flavor ... Other than one-point milk flavor Feels flavorful and uncomfortable as milk flavor ... 0 points, I feel unbearable taste ......... -1 point

<Evaluation criteria>
◎: Total score of 9 panelists is 15 to 18 points ○: Total score of 9 panelists is 9 to 14 points △: Total score of 9 panelists is 5 to 8 points ×: Total of 9 panelists Points 0 to 4 points XX: Total score of 9 panelists is less than 0 points

[Example 2]
100 parts by weight of flour, 1 part by weight of baking powder, 15 parts by weight of dried whole egg, 15 parts by weight of powdered sugar, 5 parts by weight of skim milk powder (milk protein content: 35% by weight), 0.005 parts by weight of whey mineral B The mixture was mixed by a mixer to prepare a cake donut premix powder.
With respect to 136 parts by mass of this premix powder, 67 parts by mass of water was added and mixed to obtain a cake donut dough. This cake donut dough was formed into donuts and then fried in oil at 160 ° C. to obtain cake donut A.
Cake donut A contained 0.0029 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control cake donut B was obtained by the same composition and production method except that whey mineral B was not added.
When the cake donut A and the cake donut B were compared and tasted, the cake donut A had a strong milk flavor stronger than the cake donut B.

Example 3
Extracted with 620 parts by mass of hot water with respect to 45 parts by mass of commercially available regular coffee (powder), a coffee extract was obtained. 35 parts by weight of sugar, 95 parts by weight of milk (milk protein content: 3.3% by weight) and 0.01 parts by weight of whey mineral B were added to 370 parts by weight of this coffee extract, mixed and dissolved to obtain coffee drink A. .
Coffee beverage A contained 0.0032 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control coffee drink B was obtained by the same composition and production method except that whey mineral B was not added.
When the coffee beverage A and the coffee beverage B were compared and sampled, the coffee beverage A felt a stronger milk flavor than the coffee beverage B.

Example 4
What was extracted with 500 mass parts of hot water with respect to 6.5 mass parts of commercially available black tea leaves was used as a black tea extract. Milk tea A was prepared by adding 20 parts by mass of sugar, 50 parts by mass of milk, and 0.005 parts by mass of whey mineral B to 370 parts by mass of this black tea extract.
Milk tea A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control milk tea B was obtained by the same composition and production method except that whey mineral B was not added.
When milk tea A and milk tea B were compared and sampled, milk tea A felt a stronger milk flavor than milk tea B.

Example 5
Add 10 parts by mass of hot water to 12 parts by mass of commercially available cocoa powder (pure cocoa) and 8 parts by mass of sugar, mix well to prevent lumps, cool well with ice water, and then 0.015 parts by mass of whey mineral Then, 150 parts by mass of milk was added to prepare ice milk cocoa A.
Ice milk cocoa A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control ice milk cocoa B was obtained by the same composition and production method except that whey mineral B was not added.
When ice milk cocoa A and ice milk cocoa B were compared and tasted, ice milk cocoa A felt a strong milk flavor stronger than ice milk cocoa B.

Example 6
Strawberry milk A was produced by stirring 145 parts by weight of strawberry, 400 parts by weight of milk, 30 parts by weight of sugar, and 0.04 parts by weight of whey mineral B with a mixer (fiber mixer).
Strawberry milk A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control strawberry milk B was obtained by the same composition and production method except that whey mineral B was not added.
When strawberry milk A and strawberry milk B were compared and tasted, strawberry milk A felt a strong milk flavor stronger than strawberry milk B.

Example 7
After adding 68 parts by weight of granulated sugar to 90 parts by weight of egg yolk and stirring well until white, 155 parts by weight of milk and 0.02 parts by weight of whey mineral B were added and further stirred. After heating until it thickened slightly with low heat, after cooling with ice water, 0.05 parts by weight of vanilla essence was added. Furthermore, 150 parts by mass of pure fresh cream (milk protein content: 1.7% by mass) previously foamed with a whipper while stirring for 8 minutes was added little by little, and a commercially available ice creamer (BH-941P made by Panasonic) was used. Ice cream A was prepared by stirring in a freezer (−18 ° C., 3 hours).
Ice cream A contained 0.0026 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control ice cream B was obtained by the same composition and production method except that whey mineral B was not added.
When ice cream A and ice cream B were compared and tasted, ice cream A felt a good milk flavor stronger than ice cream B.

Example 8
0.009 parts by mass of whey mineral B was added to 100 parts by mass of commercially available drink yoghurt (milk protein content: 3.0% by mass) to prepare drink yoghurt A.
Drink yogurt A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control drink yogurt B was obtained by the same composition and production method except that whey mineral B was not added.
When drink yogurt A and drink yogurt B were compared and tasted, drink yogurt A felt a strong milk flavor stronger than drink yogurt B.

Example 9
A lactic acid bacteria beverage A was prepared by adding 0.0015 parts by mass of whey mineral B to 100 parts by mass of a commercially available lactic acid bacteria beverage (milk protein content: 0.5 mass%).
Lactic acid bacteria beverage A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control lactic acid bacteria beverage B was obtained by the same composition and production method except that whey mineral B was not added.
When the lactic acid bacteria beverage A and the lactic acid bacteria beverage B were sampled for comparison, the lactic acid bacteria beverage A felt a stronger milk flavor than the lactic acid bacteria beverage B.

Example 10
A carbonated lactic acid bacteria beverage A was prepared by adding 0.0012 parts by mass of whey mineral B to 100 parts by mass of a commercially available carbonated lactic acid bacteria beverage (milk protein content: 0.25% by mass).
The carbonated lactic acid bacteria beverage A contained 0.0048 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control carbonated lactic acid bacteria beverage B was obtained by the same composition and production method except that whey mineral B was not added.
When the carbonated lactic acid bacteria beverage A and the carbonated lactic acid bacteria beverage B were sampled for comparison, the carbonated lactic acid bacteria beverage A felt a stronger milk flavor than the carbonated lactic acid bacteria beverage B.

Example 11
Skim milk A was prepared by adding 0.01 parts by mass of whey mineral B to 100 parts by mass of commercially available non-fat milk (milk protein content: 3.4% by mass).
Skim milk A contained 0.0029 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
In addition, control skim milk B was obtained by the same mixing | blending and manufacturing method except not having added whey mineral B.
When skim milk A and skim milk B were compared and sampled, skim milk A felt a good milk flavor compared to skim milk B.

Example 12
Low-fat milk A was prepared by adding 0.01 parts by weight of whey mineral B to 100 parts by weight of commercially available low-fat milk (milk protein content: 3.8% by weight).
The low fat milk A contained 0.0026 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control low-fat milk B was obtained by the same composition and production method except that whey mineral B was not added.
When the low-fat milk A and the low-fat milk B were compared and sampled, the low-fat milk A felt a stronger milk flavor than the low-fat milk B.

Example 13
30 parts by mass of commercially available Kahlua, 90 parts by mass of milk and 0.01 parts by mass of whey mineral B were mixed to prepare Kahlua milk A.
Calormilk A contained 0.0034 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control kahlua milk B was obtained by the same composition and production method except that whey mineral B was not added.
As a result of comparison tasting of Kahlua milk A and Kahlua milk B, Kahlua milk A felt a stronger milk flavor than Kahlua milk B.

Example 14
80 parts by mass of egg yolk and 45 parts by mass of granulated sugar were thoroughly mixed, and 15 parts by mass of flour was further added and mixed well so as not to cause lumps. To this, 150 parts by mass of milk heated to 95 ° C. in advance was added little by little and mixed well. Mixing is continued while heating until viscosity comes out, and after heating is stopped, 0.2 parts by weight of vanilla essence and 0.015 parts by weight of whey mineral B are added, mixed and then cooled to prepare custard cream A did.
The custard cream A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control custard cream B was obtained by the same composition and production method except that whey mineral B was not added.
When custard cream A and custard cream B were compared and sampled, custard cream A felt a strong milk flavor stronger than custard cream B.

Example 15
120 parts by mass of sugar was added to 600 parts by mass of milk, and the mixture was heated to 70 ° C. and mixed well. 330 parts by mass of whole eggs (net) were added to the milk solution little by little and mixed, and 0.4 parts by mass of vanilla essence and 0.05 parts by mass of whey mineral B were added to obtain a pudding solution. This pudding solution was dispensed into a pudding mold and baked in a hot water bath at 160 ° C. for 30 minutes to obtain custard pudding A.
Custard pudding A contained 0.0025 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control custard pudding B was obtained by the same composition and production method except that whey mineral B was not added.
When custard pudding A and custard pudding B were compared and tasted, custard pudding A felt a stronger milk flavor than custard pudding B.

Example 16
250 parts by mass of banana was crushed, 50 parts by mass of milk, 20 parts by mass of honey, 0.009 parts by mass of whey mineral B, and 0.1 parts by mass of vanilla essence were added and mixed to obtain a banana paste.
On the other hand, 80 parts by mass of butter (milk protein content: 0.6% by mass) and 60 parts by mass of tri-warm sugar are mixed thoroughly to form a cream, and 120 parts by mass of whole eggs (net) are divided into 5 portions. In addition, 150 parts by weight of weak flour and 5 parts by weight of baking powder were added and mixed until the powder became familiar to obtain a cake dough.
The cake dough and banana paste were lightly mixed to obtain a banana cake dough.
This banana cake dough was put in a pound mold to which paper was applied and baked at 170 ° C. for 40 minutes to obtain banana pound cake A.
Banana Pound Cake A contained 0.0042 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control banana compound cake B was obtained by the same composition and production method except that whey mineral B was not added.
When the banana pound cake A and the banana pound cake B were compared and sampled, the banana pound cake A felt a stronger milk flavor than the banana pound cake B.

Example 17
Cream cheese (milk protein content: 8.2% by weight) 200 parts by weight of milk, 55 parts by weight of milk, mixed until creamed, and further whipped 120 parts by weight of fresh cream and vanilla extract 2 Mass parts were mixed.
To this, 50 parts by mass of sugar and 80 parts by mass of egg yolk were added and mixed until the color tone was white and viscosity was obtained.
Further, 5 parts by weight of lemon juice, 0.05 part by weight of whey mineral B, and 30 parts by weight of swollen gelatin that had been swollen in advance with 5 parts by weight of powdered gelatin in 25 parts by weight of water were sequentially added and mixed.
This was poured into a container and cooled in a refrigerator to obtain rare cheese mousse A.
Rare cheese mousse A contained 0.0025 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control rare cheese mousse B was obtained by the same composition and production method except that whey mineral B was not added.
When the rare cheese mousse A and the rare cheese mousse B were compared and sampled, the rare cheese mousse A was felt to have a better milk flavor than the rare cheese mousse B.

Example 18
90 parts by weight of cacao, 164 parts by weight of sugar, 50 parts by weight of whole milk powder (milk protein content: 25.5% by weight), 42.5 parts by weight of skim milk powder, 125 parts by weight of cocoa butter, 25 parts by weight of hard butter, 3 parts by weight of lecithin Part, whey mineral B0.08 parts by weight, and a fragrance 1 part by weight, a chocolate dough was prepared according to a conventional method, tempered, poured into a mold, cooled and released to obtain bitter chocolate A.
Bitter chocolate A contained 0.0029 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control bitter chocolate B was obtained by the same composition and production method except that whey mineral B was not added.
When Bitter Chocolate A and Bitter Chocolate B were compared and sampled, Bitter Chocolate A felt a strong milk flavor stronger than Bitter Chocolate B.

Example 19
50 parts by weight of sweetened condensed milk (milk protein content: 7.8% by weight), 50 parts by weight of sugar, 50 parts by weight of starch syrup, and 0.01 parts by weight of whey mineral B were heated and when the sugar was dissolved, unsalted butter (milk protein Content: 0.6% by mass) 30 parts by mass was added and mixed well. Heating was continued as it was, water was blown off, and when the viscosity became brown and it turned brown, it was poured into a mold and cooled at room temperature. After sufficiently cooling, it was cut into 10 mm square cubes to obtain caramel A.
Caramel A contained 0.0025 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control caramel B was obtained by the same composition and production method except that whey mineral B was not added.
When caramel A and caramel B were compared and tasted, caramel A felt a stronger milk flavor than caramel B.

Example 20
In a pan, 170 parts by weight of granulated sugar, 300 parts by weight of starch syrup, 100 parts by weight of water, and 0.3 parts by weight of whey mineral B were heated, and when the viscosity increased, 300 parts by weight of skim milk powder was added and mixed well. When it was cooled to some extent, it was stretched into a rod shape, cut into an appropriate size, and rounded by hand while sprinkled with powdered sugar to obtain milk candy A.
Milk Candy A contained 0.0029 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control milk candy B was obtained by the same composition and production method except that whey mineral B was not added.
When the milk candy A and the milk candy B were compared and sampled, the milk candy A felt a stronger milk flavor than the milk candy B.

Example 21
200 parts by weight of milk is heated, 50 parts by weight of sugar and 0.02 parts by weight of whey mineral B are added and dissolved, and further 5 parts by weight of powdered gelatin is swollen with 25 parts by weight of water in advance. Part by mass was added and heated in a hot water bath until the gelatin was dissolved. After taking the rough heat, it was dispensed into jelly molds, cooled in a refrigerator and hardened to produce milk jelly A.
Milk jelly A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control milk jelly B was obtained by the same composition and production method except that whey mineral B was not added.
When the milk jelly A and the milk jelly B were compared and tasted, the milk jelly A felt a stronger milk flavor than the milk jelly B.

[Example 22]
To 400 parts by mass of water, 0.01 part by mass of whey mineral B and 4 parts by mass of powder agar were added and dissolved by heating. 100 parts by mass of sugar was added and dissolved, and further 100 parts by mass of milk and 1 part by mass of almond essence were added, mixed, poured into a mold, and cooled and solidified in a refrigerator to obtain apricot tofu A.
Anjin Tofu A contained 0.0030 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control Annintofu B was obtained by the same composition and production method except that whey mineral B was not added.
When a sample of Apricot Tofu A and Apricot Tofu B was compared, it was found that Ajin Tofu A had a better milk flavor than Apricot Tofu B.

Example 23
50 parts by weight of sugar and 0.005 parts by weight of whey mineral B were added to 100 parts by weight of unsalted butter conditioned at room temperature and mixed well until a white paste was formed. 30 parts by weight of whole egg (net) was added thereto, 200 parts by weight of flour, 2 parts by weight of salt and 1 part by weight of baking powder were added and kneaded well. The biscuits A were obtained by rolling to a thickness of 5 mm, die cutting, and firing in an oven at 180 ° C. for 10 minutes.
Biscuits A contained 0.0083 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control biscuit B was obtained by the same composition and production method except that whey mineral B was not added.
When biscuits A and biscuits B were compared and sampled, biscuits A felt a strong milk flavor stronger than biscuits B.

Example 24
45 parts by mass of butter was put in a pan and melted with low heat, and 50 parts by mass of flour was added in three portions and mixed well. Next, 460 parts by mass of milk heated to about 35 ° C. was added in four portions and mixed well. Continue to heat with low heat, and when the thickening comes out, mix 0.2 parts by weight of salt, 0.05 parts by weight of whey mineral B, 0.3 parts by weight of pepper, 5.5 parts by weight of consomme, white sauce A Was made.
White sauce A contained 0.0032 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
Control white sauce B was obtained by the same composition and production method except that whey mineral B was not added.
When the white sauce A and the white sauce B were compared and tasted, the white sauce A felt a stronger milk flavor than the white sauce B.

Example 25
100 g of onion and 150 g of potato were sliced thinly and fried with 5 g of olive oil until the onion became transparent. Furthermore, 200 g of sweet corn (canned whole corn) was added and fried lightly, and then 200 g of fresh cream (milk protein content: 1.7% by mass) was added and boiled. Thereto, 400 g of water was added in 6 portions, and heated for 10 minutes. After creaming with a blender, 10 g of butter (milk protein content: 0.6 mass%), 0.05 g of whey mineral B and 5 g of sodium chloride were added and dissolved to prepare corn cream soup A.
This corn cream soup A contained 0.0145 parts by mass of whey mineral as a solid content with respect to 1 part by mass of milk protein.
A control corn cream soup B was obtained by the same composition and production method except that whey mineral B was not added.
When the corn cream soup A and the corn cream soup B were compared and sampled, the corn cream soup A felt a strong milk flavor stronger than the corn cream soup B.

Example 26
Commercially available Baileys Original Irish cream (milk protein content: 2.7% by mass) 100 parts by mass, milk 25 parts by mass, water 72.8 parts by mass, whey mineral B 0.2 parts by mass, granulated sugar 0. 4 parts by mass and 1.6 parts by mass of lactose were mixed to obtain a milky cocktail Baileys milk A.
Baileys milk A contained 0.057 parts by mass of whey mineral solids with respect to 1 part by mass of milk protein.
In addition, Baileys milk B was obtained by the same mixing | blending and manufacturing method except not having added whey mineral B.
Bailey's Original Irish Cream (milk protein content: 2.7%) 100 parts by weight and 100 parts by weight of milk (milk protein content: 3.3% by weight) are mixed, and Baileys Milk C is a milk cocktail. Got.
Commercially available Baileys Original Irish Cream 100 parts by weight, milk 25 parts by weight, water 72.8 parts by weight, reduced starch saccharified product (Mitsubishi Corporation Foodtech: PO-500, composition: sorbitol 40%, maltitol 30% And 4.5 parts by weight of maltotriitol (15%, sugar alcohol of 4 or more sugars 15%) were mixed to obtain Baileys milk D as a milk cocktail.

Baileys milk A, B, C and D were filled into cans using Seamer (Toyo Seikan Co., Ltd., M-2 type) and retort processed at 125 ° C for 20 minutes (Tomy Seiko SR-240 type) The canned Baileys milk E, F, G and H were obtained.
First, Baileys milk A and D felt a stronger milk flavor than Baileys milk B, which was comparable to Baileys milk C.
Bailey's milk E, Bailey's milk F and Bailey's milk H were able to produce good canned beverages, but Bailey's milk F was not suitable for food and drink because of protein coagulation. Therefore, when Baileys milk E, Baileys milk F and Baileys milk G were compared, Baileys milk E and Baileys milk H were felt to have a stronger milk flavor than Baileys milk F. Comparing Baileys milk E and Baileys milk H, Baileys milk E has a slightly caramel-like taste, but Baileys milk H has no taste at all, and has a refreshing milk flavor.

Claims (7)

  A milk flavor enhancer containing whey mineral as an active ingredient.   The milk flavor enhancer according to claim 1, wherein the whey mineral has a calcium content in the solid content of less than 2% by mass.   A food or drink obtained by adding the milk flavor enhancer according to claim 1 or 2.   The food / beverage product according to claim 3, wherein the milk protein content of the food / beverage product is less than 2% by mass.   The milk flavor enhancement method of the food-drinks containing milk protein characterized by adding the quantity which becomes 0.00001-0.4 mass part as solid content with respect to 1 mass part of milk protein for whey mineral.   A method for enhancing the milk flavor of a food or drink, comprising adding whey mineral in an amount of 0.000001 to 0.1 parts by weight as a solid content in 100 parts by weight of the food or drink.   The milk flavor enhancing method according to claim 5 or 6, wherein the milk protein content of the food or drink is less than 2% by mass.