JP2006094856A - Method for suppressing production of milk cooked odor and application of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an easy and efficient method for suppressing production of milk cooked odor in milk or a milk product and to provide the application of the method. <P>SOLUTION: This method for suppressing production of milk cooked odor comprises including α-glycosyltrehalose in milk or a milk product. A suppressant for production of milk cooked smell containing α-glycosyltrehalose as active ingredient is provided. The method is used for a method for producing milk or a milk product suppressed in production of milk cooked odor. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a method for suppressing the generation of a heated odor of milk, and more specifically, a method for suppressing the generation of a heated odor of milk, characterized in that α-glycosyl trehalose is contained in milk derived from mammals such as milk or dairy products using these. And its use.

  In the production process of milk such as cow's milk, condensed milk, powdered milk, confectionery, ice cream, fermented milk, milk drink, etc. or dairy products using the same, heating is the most important process, and sterilization of microorganisms by heating and By inactivating the enzyme, a safe and good quality milk or dairy product can be provided to the consumer. For example, the heat sterilization method in the case of milk is usually performed at 72 to 85 ° C. for 15 seconds or more or 120 to 130 ° C. for 1 to 4 seconds. Is done. However, in general, whey protein is thermally denatured by heating, and SH groups contained in the protein are activated to produce volatile sulfides such as dimethyl sulfide and dimethyl disulfide. Hereinafter, this is referred to as a milk heating odor. The heated odor of milk is unpleasant with the oxidized odor and is not preferable for quality of milk or dairy products.

  On the other hand, as a method of reducing the heat odor of milk, although a method of sterilizing at low temperature, that is, a low temperature long time sterilization method of performing heat treatment at 62 to 65 ° C. for 30 minutes, this method has a long processing time, Not only is it inefficient and unable to process large quantities of milk or dairy products, it also has a long pasteurization time and is prone to deterioration of milk quality and is used only in a small part. In addition, when heating is insufficient, pathogenic bacteria in milk or dairy products cannot be completely sterilized, and a product that can be shipped with peace of mind cannot be obtained. Patent Document 1 discloses a method of reducing dissolved oxygen in milk by substituting with inert nitrogen gas to suppress the formation of dimethyl sulfide and dimethyl disulfide during heat sterilization. However, this method has a problem that a special nitrogen gas replacement device is required. As described above, in milk or dairy products, there has been a simpler and newer technology for suppressing the generation of a heated odor of milk generated by sufficient heat treatment and maintaining the original fresh scent of milk or dairy products. There wasn't.

Japanese Patent No. 3091742

  This invention makes it a subject to establish the simple and efficient method and its use which suppress generation | occurrence | production of the milk heating odor in milk or dairy products.

  In order to solve the above-mentioned problems, the present inventors have focused on the use of carbohydrates and have continued intensive studies. That is, fresh milk was used as a representative example of milk, and various sugars were allowed to coexist with it, and the influence of various sugars on the production of dimethyl sulfide and dimethyl disulfide from fresh milk was examined. As a result, surprisingly, it has been found that α-glycosyl trehalose significantly suppresses the production of dimethyl sulfide and dimethyl disulfide itself, and significantly suppresses the occurrence of milk heating odor as compared with other carbohydrates. completed.

  That is, the present invention includes a method for inhibiting the production of a heated odor of milk, characterized by containing α-glycosyl trehalose in milk or a dairy product, a milk heated odor production inhibitor containing α-glycosyl trehalose as an active ingredient, and The above-described problems are solved by providing a method for producing milk or a dairy product in which the generation of a heated odor of milk using this method is suppressed.

  According to the method for suppressing the production of milk heated odor of the present invention, the production of milk heated odor can be effectively inhibited in the production of milk or dairy products including a heating step. The method of the present invention is useful not only for milk but also for milk of other mammals and also for producing dairy products using these milks. Furthermore, according to the method for producing milk or dairy products of the present invention, the method further comprises the production inhibitor of milk heated odor containing the α-glycosyl trehalose of the present invention as an active ingredient and the α-glycosyl trehalose of the present invention. It becomes possible to produce high-quality milk or dairy products with suppressed odor production.

  Milk in the present invention is not limited to the most common homogenized milk, but raw milk, processed milk enriched with vitamins and / or minerals, and further referred to as reduced milk, whole milk powder, It also includes processed milk prepared by dissolving concentrated milk, skim milk powder or butter.

  The dairy product as used in the field of this invention means the whole processed goods which used milk as a raw material. For example, butter, cheese, cream, concentrated whey, ice cream, concentrated milk, skim milk, sweetened condensed milk, sweetened skim condensed milk, whole powdered milk, skimmed whole milk powder, cream powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk And milk beverages such as powdered fermented milk, lactic acid bacteria beverages, powdered lactic acid bacteria beverages, coffee milk, and fruit milk.

  The α-glycosyl trehalose used in the present invention is not particularly limited in its origin and properties as long as it can suppress the generation of milk heat odor. The α-glycosyl trehalose referred to in the present invention is a generic name for carbohydrate derivatives of trehalose having a trehalose structure at its terminal, such as α-glucosyl trehalose, α-maltosyl trehalose, α-maltotriosyl trehalose, and the like. Α-glucosyl trehalose, α-maltosyl trehalose, α-maltotriosyl trehalose, and crystalline maltosyl glucoside disclosed in Japanese Patent Application Laid-Open No. 7-291986, which are produced by the method disclosed in Kaihei 7-143876 (Α-glucosyl trehalose), crystalline maltotetraosyl glucoside (α-maltotriosyl trehalose) disclosed in JP-A-7-291987 can be used as appropriate.

  The α-glycosyl trehalose used in the present invention is not necessarily limited to a high-purity product. For example, α-glycosyl trehalose, α-maltosyl trehalose, α-maltosyl trehalose, a mixture of a plurality of α-glycosyl trehaloses such as α-maltotriosyl trehalose, In addition, α-glycosyl trehalose and other saccharides, for example, reducing saccharides such as glucose, maltose, maltotriose, maltotetraose, trehalose, sorbitol, maltitol, as long as there is no hindrance to the suppression of milk odor production An α-glycosyl trehalose-containing sugar composition containing non-reducing sugars such as maltotriitol and maltotetriitol can also be advantageously used as a production inhibitor of milk odor. Furthermore, it is optional to use in combination with one or more of cyclodextrins such as α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, or sugar derivatives thereof. As a commercially available α-glycosyl trehalose-containing sugar composition, α-maltosyl trehalose-containing syrup (registered trademark “Hellodex”, sold by Hayashibara Shoji Co., Ltd., about 53% α-maltosyl trehalose per solid, α -Containing about 4% glucosyl trehalose and about 1% α-maltotriosyl trehalose).

  In addition, by using an acidulant together with α-glycosyl trehalose, the pH of milk or dairy products is kept on the acidic side, preferably around pH 2 to pH 6, more preferably around pH 3 to 5, to suppress generation of heated odor of milk. Increasing the effect is also advantageous. As the acidulant, it is desirable to use an organic acid such as acetic acid, lactic acid, citric acid, tartaric acid, malic acid, gluconic acid, and an inorganic acid can be used if necessary. If necessary, spices, amino acids, nucleic acid flavours, sake, mirin, wine, brandy and other alcoholic beverages, pectin, alginic acid, pullulan and other water soluble polysaccharides, salt, calcium chloride, magnesium chloride, phosphoric acid It is also optional that one or two or more selected from inorganic salts such as salts are used in combination to exert a odor-masking effect. It is also possible to advantageously implement the above-mentioned various components in advance together with α-glycosyl trehalose to form a milk heated odor production inhibitor.

  In the method for suppressing generation of heated odor of milk according to the present invention, the amount of α-glycosyl trehalose to be contained in milk or dairy product is usually about 6% by mass or more and about 500% by mass per dairy solid content in the milk or dairy product. Less, preferably about 10% by mass or more and less than about 400% by mass, and more preferably about 50% by mass or more and less than about 300% by mass, and it is preferable that they are contained uniformly. When the content of α-glycosyl trehalose relative to the milk solid content in the dairy product is less than 6% by mass, the effect of suppressing the generation of heated odor of milk due to the formation of dimethyl sulfide and dimethyl disulfide is usually insufficient, 500% by mass or more Then the sweetness of the resulting product becomes too strong. However, if the milk or dairy product may be sweetened, or if it is preferable to have a sweet taste, for example, if the dairy product is ice cream, snack food, confectionery, etc., 500 mass per milk solids It can also be advantageously implemented to contain more than%.

  Inclusion in the present invention means coexistence, and by containing α-glycosyl trehalose in milk or dairy products, the production of heated odor of milk due to dimethyl sulfide and dimethyl disulfide generated by heating is suppressed. Any method can be used as long as milk or dairy products can be produced. Desirably, α-glycosyl trehalose should be contained as uniformly as possible in an aqueous medium for milk or dairy products. For example, when the target dairy product is in a succulent state such as a liquid or pasty product, α-glycosyl trehalose is mixed and dissolved in a solid state such as a powder or a crystal as uniformly as possible. It may be contained, or mixed as uniformly as possible in a syrup state.

  Further, when the dairy product is in a solid state, it is made into a succulent state such as a liquid or pasty product with water and then contained, or α-glycosyl trehalose is made into a syrup state, and this is added to the dairy product. May be dispersed, dissolved or suspended, and contained as uniformly as possible.

  In producing milk or dairy products, the raw milk or dairy product is mixed with α-glycosyl trehalose, and then subjected to a treatment including heating such as heat treatment or spray drying in accordance with a conventional method, so that the desired milk odor can be obtained. Milk or dairy products with suppressed production can be produced. In addition, when storing milk or dairy products, the production of heated odor of milk can be suppressed by containing α-glycosyl trehalose in the milk or dairy products, and the freshness can be stably maintained for a long period of time. In addition, α-glycosyl trehalose has the effect of suppressing protein denaturation and lipid degradation, and remarkably inhibits denaturation and degradation due to heat treatment of milk components during dairy production, and denaturation and degradation during storage. Has the effect of On the other hand, the oxidized odor of milk is caused by deterioration of lipids contained in milk, and it is an unpleasant odor in terms of quality for raw milk and processed milk together with the heated odor of milk. It can suppress the deterioration of the lipid of the product and suppress the generation of oxidized odor.

  As described above, a dairy product prepared by adding α-glycosyl trehalose to milk or a dairy product according to the method of the present invention is subjected to heat treatment such as sterilization / sterilization, concentration, and powdering. Alternatively, even when the product is distributed or stored, the heated odor of milk is suppressed, and a good flavor can be maintained for a long time.

  Hereinafter, the present invention will be described in detail by experiments.

<Experiment: Effects of various carbohydrates on the production of dimethyl sulfide and dimethyl disulfide in milk>
Various sugars are added to fresh milk, and 10% by mass of milk solids in fresh milk is added and dissolved to a final concentration of 10, 20, 50 or 100% by mass in terms of anhydride per milk solids. Containing milk was prepared. 2 ml of each was collected in a 20 ml vial, sealed with a butyl rubber stopper, and heated at 130 ° C. for 1 minute. As the saccharide, α-glucosyl trehalose, α-maltosyl trehalose, α-maltosyl trehalose-containing syrup (registered trademark “Hellodex”, sold by Hayashibara Corporation, about 53% α-maltosyl trehalose per solid matter, α-glucosyl trehalose was contained in about 4% and α-maltotriosyl trehalose was contained in about 1%), sucrose, maltose, maltotriose, or maltotetraose. After cooling the vial in running water, it was heated at 80 ° C. for 5 minutes with a preheated heat block device, 1 ml of its headspace gas (HSG) was collected with a gas syringe, and gas chromatography (hereinafter abbreviated as GC) The concentration of dimethyl sulfide and dimethyl disulfide in HSG was measured. In this experiment, the total of dimethyl sulfide concentration and dimethyl disulfide concentration in HSG was defined as the total volatile sulfide concentration. The GC is a gas chromatograph (GC-14A manufactured by Shimadzu) equipped with a flame ionization detector, and a DB-1 capillary column manufactured by GL Science Co., Ltd. is used as the column. Was subjected to constant temperature analysis. The results are shown in Table 1.

  As is apparent from the results in Table 1, 10, 20, 50, or 100% by mass of α-glucosyl trehalose, α-maltosyl trehalose or α-maltosyl trehalose-containing starch syrup was allowed to coexist when milk was heated. The total volatile sulfide concentration in the test system is about 75% or less, about 60% or less, about 40% or less, or about 20% or less of the control (no sugar added system), respectively. Generation of volatile sulfides such as disulfide was suppressed. In particular, α-maltosyl trehalose-containing starch syrup has a low α-glycosyl trehalose content of about 60% per solid content. Therefore, in the test system using 10% by mass of α-maltosyl trehalose-containing starch syrup, Although the amount of α-glycosyl trehalose per minute was about 6% by mass, the effect of suppressing the formation of volatile sulfides was the same as when α-glucosyl trehalose or α-maltosyl trehalose was used alone. . The reason for this was considered to be some synergistic effect due to other carbohydrates contained in the α-maltosyltrehalose-containing water tank. On the other hand, in the test system in which sucrose, maltose, maltotriose or maltotetraose coexisted, no inhibitory effect was observed. In addition, when actually smelling the HSG odor of each sample and comparing the milk heating odor with the control, in the test system in which α-glucosyl trehalose, α-maltosyl trehalose or α-maltosyl trehalose-containing chickenpox coexisted, Obviously, unpleasant odor was reduced.

  Hereinafter, the present invention will be described more specifically with reference to examples.

<Production inhibitor of heated odor of milk>
Calcium carbonate was added to corn starch milk having a concentration of 20% by mass to a final concentration of 0.1% by mass, and then adjusted to pH 6.5, and α-amylase (manufactured by Novo, trade name “Termamir 60L”) was prepared. ) Was added at 0.2% per gram starch and allowed to act at 95 ° C for 15 minutes. The reaction solution was autoclaved at 120 ° C. for 10 minutes, cooled to 50 ° C., adjusted to pH 5.8, and then maltotetraose-producing amylase (Hayashibara Co., Ltd.) disclosed in JP-A-63-240784. Biochemical Laboratories) was added to 5 units per gram of starch and Isoamylase (produced by Hayashibara Biochemical Laboratories Co., Ltd.) was added to 500 units per gram of starch, reacted for 48 hours, and α-amylase (Ueda) Chemical Co., Ltd., trade name “α-amylase 2A”) was added at 30 units per gram of starch, and further reacted at 65 ° C. for 4 hours. The reaction solution was autoclaved at 120 ° C. for 10 minutes, then cooled to 45 ° C., and non-reducing saccharide derived from Arthrobacter species Q36 (FERM BP-4316) disclosed in Japanese Patent Application Laid-Open No. 7-143876. The produced enzyme was added at a rate of 2 units per gram starch and allowed to react for 48 hours. The reaction solution is kept at 95 ° C. for 10 minutes, then cooled, filtered, and the filtrate obtained is decolorized with activated carbon according to a conventional method, and desalted with H-type and OH-type ion exchange resins to obtain a purified saccharified solution. Further concentration was performed to obtain syrup having a concentration of about 70% by mass in terms of anhydride in a yield of about 90%. This product contains 52.5% α-maltosyl trehalose as α-glycosyl trehalose in terms of anhydride, and in addition, 4.1% α-glucosyl trehalose and 1 α-maltotriosyl trehalose. .1% and 0.4% other α-glycosyl trehalose. This product can be advantageously used in the production of various types of milk or dairy products as an inhibitor of the generation of milk heated odor.

<Production inhibitor of heated odor of milk>
The saccharified solution prepared by desalting and purifying by the method of Example 1 was subjected to column chromatography using a salt-type strongly acidic cation exchange resin (sold by Dow Chemical Co., Ltd., trade name “Dowex 50W-X4”, Mg ²⁺ type). It was used for. The resin was packed into four jacketed stainless steel columns with an inner diameter of 5.4 cm and connected in series to a total resin layer length of 20 m. While maintaining the internal temperature of the column at 55 ° C., the above saccharified solution was added to the resin at 5 v / v%, and this was fractionated by flowing warm water at 55 ° C. with SV0.13 to obtain a fraction containing high glucose and maltose. The α-glycosyl trehalose-rich fraction was recovered, and the fraction containing α-glycosyltrehalose-rich content was further purified, concentrated, and spray-dried to prepare an amorphous α-glycosyltrehalose-rich saccharide powder. This product contains 70.2% of α-maltosyl trehalose in terms of anhydride. Besides, α-glucosyl trehalose 6.1%, α-maltotriosyl trehalose 2.1%, other It contained 4.1% α-glycosyl trehalose. This product can be advantageously used in the production of various types of milk or dairy products as an inhibitor of the generation of milk heated odor.

<Production inhibitor of heated odor of milk>
The syrup containing about 70 mass α-glycosyl trehalose obtained by the method of Example 1 was diluted with water to a solid concentration of about 60 mass%. Next, this was put into an autoclave, Raney nickel as a catalyst was added at about 9% by mass with respect to the solid content, the temperature was raised to 130 ° C. while stirring, the hydrogen pressure was raised to 75 kg / cm ² , and hydrogenation was performed. Reducing sugars such as glucose and maltose contained in the glycosyl trehalose-containing syrup were converted to their sugar alcohols. Raney nickel was removed from the reaction solution, and it was purified by decoloring, desalting by a conventional method, and concentrated to obtain syrup having a concentration of about 70% by mass. This product contains 53.5% of α-maltosyl trehalose as α-glycosyl trehalose in terms of anhydride, 3.8% of α-glucosyl trehalose, and 1 of α-maltotriosyl trehalose. 0.0%, other α-glycosyl trehalose 0.4%, sugar alcohol 41.3%. This product can be advantageously used in the production of various types of milk or dairy products as an inhibitor of the generation of milk heated odor.

<Sweetened condensed milk>
A mixture of 25 parts by mass of a milk heated odor production inhibitor obtained by the method of Example 1 and 5 parts by mass of anhydrous crystalline maltitol (registered trademark “Mabit”, Hayashibara Shoji Co., Ltd.) was added to 100 parts by mass of fresh milk, and this mixture The mixture was boiled until it reached 40% of the original volume while being properly stirred in a hot water bath, and then cooled with ice water to prepare a sweetened condensed milk. Unlike conventional sweetened condensed milk, this product uses α-glycosyl trehalose-containing syrup as a milk heated odor production inhibitor in place of sugar, which prevents the production of milk heated odor by heating. Quality sweetened condensed milk. This product can be advantageously used as a raw material for various milk drinks and ice creams.

<Sweetened powdered milk>
After dissolving 2 parts by mass of a milk heating odor production inhibitor prepared by the method of Example 2 and 4 parts by mass of hydrated crystal trehalose (registered trademark “Treha”, sold by Hayashibara Corporation) with respect to 100 parts by mass of fresh milk, The mixture was heated to about 50 ° C., concentrated under reduced pressure until the volume of raw milk became 1/3, and spray-dried by a conventional method to prepare sweetened milk powder. This product contains about 18% by mass of α-glucosyl trehalose per solid content, and high-quality sweetened powdered milk with suppressed generation of heated milk odor despite undergoing a spray drying process including heat treatment It is. This product can be advantageously used as a raw material for various foods and drinks and as a milk powder for coffee.

<Milk-containing fruit juice beverage>
After dissolving 100 parts by mass of the milk heated odor production inhibitor and 30 parts by mass of sugar prepared in the method of Example 2 in 265 parts by mass of water, ascorbic acid 2-glucoside (sales by Hayashibara Biochemicals, Inc., trade name) "AA2G") 1 part by weight, anhydrous crystalline maltitol (registered trademark "Mabit", Hayashibara Shoji Sales) 20 parts by weight, 0.5% cholecalciferol powder 0.005 parts by weight, and milk 100 parts by weight Part, concentrated mandarin orange juice (3-fold concentrated product) 170 parts by weight, citric acid 15 parts by weight, orange flavor 1 part by weight, sterilized at 80 ° C. for 5 minutes to prepare a concentrated type milk-containing juice drink. This product is a high-quality milk-containing fruit juice beverage in which the generation of a heated odor of milk is suppressed despite the heat sterilization process.

<Lact ice>
3 parts by mass of coconut oil, 4 parts by mass of skim milk powder, 20 parts by mass of a generation inhibitor of milk odor obtained by the method of Example 3, 0.05 parts by mass of sucralose, 0.3 parts by mass of stabilizer, 0.3 parts of emulsifier Part by mass and 75 parts by mass of water were mixed at about 70 ° C. and homogenized (homogenized at 12,000 rpm for 10 minutes), and then sterilized at 70 ° C. for 30 minutes. This was cooled and aged at 5 ° C. overnight. Subsequently, 0.3 mass part of vanilla essence was mixed with this, and it freezed. The operation of overrun 50% was performed, and after taking the cup, it was kept in a freezer at −40 ° C. for 24 hours to be cured to prepare lacto ice. This product is a high-quality lacto ice that suppresses the production of heated odors from heating.

<Canned coffee>
About 100 parts by mass of roasted coffee beans were pulverized and extracted with about 1,000 parts by mass of boiling water to obtain about 860 parts by mass of a coffee extract. About 450 parts by mass of this solution, 50 parts by mass of milk, 20 parts by mass of granulated sugar, 100 parts by mass of a production inhibitor of heated odor of milk obtained by the method of Example 3, and about 380 parts by mass of water containing an appropriate amount of baking soda To prepare milk coffee having a pH of about 6.5. Subsequently, this was filled in a can according to a conventional method, then heat sterilized at 123 ° C. for 20 minutes, and water-cooled to produce a can coffee. This product is a high-quality coffee that has good aroma and taste, and that suppresses the generation of heated odor of milk by heating.

<Yogurt>
To 80 parts by mass of milk, 6 parts by mass of granulated sugar and a stabilizer (trade name “NEWGELIN X-04086Y”, sold by Chuo Foods Materials Co., Ltd.) 0.3 parts by mass were added and mixed while heating. Next, 9 parts by mass of a milk heating odor production inhibitor obtained by the method of Example 1 was added thereto, and the mixture was stirred and dissolved at 5,000 rpm for 5 minutes with a homomixer, and then sterilized by maintaining at 90 ° C. for 10 minutes. did. After cooling, 5 parts by weight of yogurt as a starter and 0.1 part by weight of yogurt flavor were further added, and the mixture was stirred and mixed with a homomixer at 5,000 rpm for 5 minutes. This was filled in a container, fermented overnight at 35 ° C., and then refrigerated to prepare yogurt. This product is a high-quality yogurt that suppresses the generation of heated odor of milk due to heating and harmonizes its modest sweetness with a faint acidity.

  As described above, the present invention provides a method for suppressing the generation of heated odor caused by dimethyl sulfide or dimethyl disulfide by incorporating α-glycosyl trehalose in milk or dairy products during the production of milk or dairy products. To do. According to this method, it is possible to produce savory milk or dairy products in which the generation of heated odors of milk is suppressed, and the industrial significance given to fields such as dairy products and foods and drinks is extremely high.

Claims (7)

  The production | generation suppression method of the milk heat odor characterized by making alpha-glycosyl trehalose contain milk or dairy products.   The method for suppressing the formation of a heated odor of milk according to claim 1, wherein the α-glycosyl trehalose is α-glucosyl trehalose, α-maltosyl trehalose and / or α-maltotriosyl trehalose.   The method for suppressing the production of a milk heat odor according to claim 1 or 2, wherein the component of the milk heat odor is dimethyl sulfide and / or dimethyl disulfide.   A method for suppressing the formation of a heated odor of milk, characterized in that milk or a dairy product is heated and / or dried or stored in the presence of α-glycosyl trehalose.   The method for suppressing the formation of a heated odor of milk according to any one of claims 1 to 4, wherein the total amount of α-glycosyl trehalose is about 6% by mass or more per milk solid content.   An inhibitor of the generation of heated odor of milk comprising α-glycosyl trehalose as an active ingredient A method for producing milk or dairy products in which the production of heated odor of milk is suppressed, wherein the raw milk or dairy product is produced through a heat treatment step by adding α-glycosyl trehalose.