JP2007006885A - Skimmilk powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain skimmilk powder having new and different flavor from conventionally produced skimmilk powder, to provide a method for producing the skimmilk powder, and to provide use of adding the skimmilk powder to food and drink. <P>SOLUTION: The skimmilk powder which contains flavor component and/or 4-methylthio-2-butanone as flavor component is obtained by separating raw milk followed by passing through sterilization/condensation/drying processes. The heat treatment condition of the sterilization process is performed in a condition different from a normal extent. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to skim milk powder obtained by sterilizing, separating, concentrating and drying raw milk. More specifically, the present invention relates to skim milk powder characterized by having a novel flavor that cannot be obtained with conventional skim milk powder.
The skim milk of the present invention has a wide range of applicability, such as confectionery / baking, desserts, ice, fermented milk, milk drinks, and other processed foods. An unprecedented processed food can be provided by imparting a savory processed odor derived from the origin or an appetizing heating flavor.

Non-fat dry milk is a powder obtained by sterilizing, concentrating and drying skim milk obtained when separating raw milk into cream and skim milk. Specifically, raw milk is separated with a cream separator. In general, the obtained skim milk is preheated in stages, then sterilized by heating at high temperature to kill microorganisms derived from raw milk, and then concentrated continuously under reduced pressure, followed by spray drying. As a standard, it is prescribed that milk solid content is 95% or more and moisture is 5.0% or less (Non-patent Document 1).
Among the process conditions for producing skim milk powder, the spray drying process for obtaining powdered milk is an instantaneous treatment, and the influence on milk components by heating at this time is small. In particular, it is considered that the flavor is affected by heating during the heat sterilization step. As a sterilization method, typically, a batch type sterilization method in which a heat treatment of about 74 ° C. to 88 ° C. is performed, 80 to 120 There are plate-type sterilization methods in the temperature range of about ℃, and each method has Low heat type Medium heat type and High heat type. The hardest heating condition among the sterilization methods is the high heat type sterilization method of the plate sterilization method. In this method, it is usual to perform a treatment at 120 ° C. for 2 seconds (non-existing). Patent Document 2).

  The above-mentioned skim milk production method is general-purpose and established in the milk processing industry, and although there are some differences depending on the raw milk production area and the equipment used, the production equipment or It has been considered that the advantage of skim milk powder is that the same quality can be obtained even if the manufacturing companies are different. However, skim milk powder obtained by the conventional method has a uniform flavor and has a problem in terms of spreading the taste of processed foods using skim milk powder, and has excellent flavor and flavor up to the present invention. Non-fat dry milk was never obtained.

On the other hand, when adding milk or skim milk powder to foods and drinks, it is intended to give a milk flavor. For example, about 20% of milk tea is blended in beverages such as milk tea. . However, when milk or nonfat dry milk is added to a product, there is a problem that the flavor of the milk is impaired or a strange odor is generated by heating due to the production process or sterilization. Therefore, flavors, milk concentrates, enzyme degradation products, etc. are used as milk flavor enhancement, but it may have an artificial flavor, and it is not necessarily preferable for the purpose of enhancing the flavor of the food itself. I can't say that.
Various studies have been made on food flavor enhancers, and there are flavor enhancers prepared by dispersing proteins in water or protein / lipid / water mixtures (JP-A-6-133721). The aptitude must be examined by changing the type of protein or lipid according to the situation.

As a tea flavor enhancer, a hot water extraction method for tea is known, but this method has a problem that the flavor depends on the raw material tea and the cost is increased. In addition, a method for enhancing the flavor of tea by reducing polyphenols which are astringent components (Japanese Patent Laid-Open No. 2005-27554) is also known. However, since this method processes tea itself, the application used is limited and must be selected according to the intended beverage or food.
Regarding tea-based beverages, there is known a method (Japanese Patent Laid-Open No. 2000-32913) in which a beverage obtained by extracting tea with skim milk or a milk-derived protein solution can retain aroma components for a long period of time. It is applied to tea and has the characteristic of enhancing the flavor despite the small amount of skim milk added.
The present invention relates to skim milk powder obtained by spray-drying, and by using it in various foods and drinks, the flavor of the ingredients of foods and drinks cannot be obtained with conventional skim milk powder and without enhancing the milk flavor. It has the characteristic of enhancing, and can further impart nutritional components derived from milk to food and drink.

In addition, when adding milk or skim milk to foods and drinks, it is intended to give milk flavor and richness.For example, cooked foods such as gratin and potage using white sauce should be milk. About 25 to 50%. In addition, dairy products such as skim milk powder and whole milk powder are used as an alternative to cow milk in terms of total solids.
In order to give cheese flavor to white sauce, add natural cheese, processed cheese, cheese food, foods mainly made from milk, etc., but in order to further strengthen the cheese flavor, add several times the amount of cheese etc. Can be increased. However, when a large amount of cheese or the like is added, viscosity properties are developed beyond the range of preferable physical properties such as gratin and potage, and there is a limit to the enhancement of cheese flavor due to limitations on physical properties.

  Therefore, in general, as a flavor enhancer for enhancing the cheese flavor without greatly changing the physical properties, a food product obtained by enzymatically treating a dairy product or a fragrance added with a chemically synthesized chemical is added. However, foods produced by enzyme treatment of dairy products only enhance the partial cheese flavor and cannot enhance the natural flavor of the cheese. Moreover, since the fragrance is mainly composed of synthetic fragrances, it gives an impression of artificial flavor and modulates the original flavor of cheese into a chemical flavor, thereby impairing the original flavor of white sauce. Furthermore, in gratin, potage, etc., raw materials such as shellfish such as scallops, shellfish such as shrimp, fish such as salmon, mushrooms, vegetables, spices such as herbs and spices, wine and brandy, alcohol such as Kirsch There is a drawback that the taste masking taste is reduced, and it is not necessarily preferable for the purpose of enhancing the flavor of the food itself.

  Thus, as a flavor enhancer for white sauce (Japanese Patent Laid-Open No. 2005-21047), there is known a milk flavor enhancement method characterized by adding brown rice powder, but the flavor of brown rice or germinated brown rice is expressed. There is a problem that heat treatment must be performed. In addition, a method for producing a milk flavor enhancer and a food containing the same (Japanese Patent Laid-Open No. 2000-4822) are also known. However, this method has a drawback that the flavor component derived from corn powder is transferred and is different from the original taste of milk.

  The present invention relates to skim milk powder obtained by spray drying, but it is not obtained with conventional skim milk powder by using it in many foods and drinks, and the flavor of the ingredients of foods and drinks without enhancing the milk flavor. It is possible to impart milk-derived nutritional components to foods and drinks.

JP-A-6-133721 JP-A-2005-27554 JP 2000-32913 A JP-A-2005-21047 JP2000-4822 "Dairy and Dairy Vol. 6", pp. 12-15, Dairy Keizai Shinbun Inc., issued on November 19, 2003 Kunio Yamauchi, 1st edition “Milk General Encyclopedia”, pages 289-291, Asakura Shoten Co., Ltd., published January 20, 1992

The uniform quality of skim milk powder as mentioned above can be mentioned as an advantage that can be used stably in processed foods, but in developing applications for processed foods, especially to differentiate flavor based on skim milk powder. In some cases, it is not possible to expand the application, and it may have a negative effect. How can the new flavor change the current processing conditions for skim milk? The present inventors have intensively studied whether new milk powder can be produced by changing conventional processing conditions, particularly heating conditions. That is, basically, a conventional skim milk production apparatus was used to change the processing conditions such as the heating conditions for sterilization and to obtain skim milk powder superior in flavor and flavor of the conventional skim milk powder.
Therefore, an object of this invention is to provide skim milk powder characterized by having a novel flavor, its manufacturing method, and its utilization.

Conventionally, heat treatment exceeding the normal range of heating conditions as described above has not been adopted because the skim milk powder is subjected to excessive heat treatment, thereby producing insoluble matter and a suitable odor of skim milk powder. The main reason was that the burning odor was reduced. Therefore, in the prior art, skim milk powder has been produced under heating conditions within a range that does not impair the quality of the product. However, the present inventors repeated the test of producing milk powder under various heating conditions without being bound by the conventional heating conditions. In such a test, surprisingly, it is a heat treatment in which a fatal burnt odor or insoluble matter of milk powder is not generated in a specific heating condition range, and has a completely different flavor from conventional skim milk powder. It has been found that skim milk powder can be produced. In addition, the skim milk powder obtained by such a production method is found to contain a novel compound that is not present in conventional skim milk powder, giving a characteristic aroma to the skim milk powder due to this, It has also been found that such a novel compound itself can be produced by heat-treating raw skim milk under specific heating conditions, thus completing the present invention.

That is, according to the present invention, in the heat sterilization step of skim milk using a conventional skim milk powder production apparatus, at least the heating temperature is in the range of 125 to 135 ° C., and the temperature is maintained for at least 3 seconds. It was found that the skim milk powder thus obtained had a better aroma and flavor than the conventional skim milk powder. It has also been found that the processing temperature at the time of heat sterilization can be used for the range of the heating temperature.
As a result of further research, the inventors of the present invention are based on the fact that this aroma and flavor contain 4-methylthio-2-butanone. This 4-methylthio-2-butanone itself is a raw material degreasing. It was also obtained by heat-treating milk such as heat sterilization, and it was also found that 4-methylthio-2-butanone is preferably contained in an amount of 0.1 to 1000 ppb, thereby producing a preferable aroma and flavor.

In the present invention, a conventional skim milk production apparatus is used, and the skim milk is obtained by subjecting the skim milk to a treatment such as heat sterilization and holding at least a heating temperature in the range of 125 to 135 ° C. for at least 3 seconds. It is possible to provide skim milk powder having excellent aroma and flavor by containing 4-methylthio-2-butanone in the skim milk powder, preferably 0.1 to 1000 ppb.
Furthermore, the characteristic bread | pan or canned coffee drink was also able to be provided by mix | blending skim milk powder containing 4-methylthio-2-butanone which is a fragrance | flavor component and / or a flavor component.

According to the present invention,
1. Although the skim milk powder of the present invention is produced under heating conditions exceeding the conventional skim milk production conditions, the solubility, physical properties, and the like are the same as those of the conventional skim milk powder.
2. The skim milk powder of the present invention contains the characteristic component 4-methylthio-2-butanone which has been found by aroma analysis as a different point from the skim milk powder obtained under conventional production conditions.
3 and 10% reduced skim milk solution, and the difference in flavor, the skim milk powder of the present invention has an aroma and sweet processing odor compared to the conventional skim milk powder. The difference is caused by the characteristic component.
4. When the skim milk powder of the present invention is used, it is easy to swell compared with the case of using skim milk powder in the past, and it is finished into a soft bread to improve bread making aptitude. At the same time, there is an effect of masking the wheat odor of bread under the influence of the characteristic components of the skim milk powder of the present invention.
5. When the nonfat dry milk of the present invention is used, the flavor of coffee is utilized as compared with the case of using a conventional nonfat dry milk.
6. When the skim milk powder of the present invention was used, the amount of precipitate formation was suppressed as compared with the case of using conventional skim milk powder. Moreover, it shows a remarkable effect in storage in a hot vendor.
Such an effect of the skim milk powder of the present invention is expected to give a new possibility to the development of applications using the skim milk powder.

The present invention is described in detail below.
In the skim milk powder having a novel flavor component and / or flavor component in the present invention, the flavor component and / or flavor component is 4-methylthio-2-butanone, and the content of 4-methylthio-2-butanone is: Although there will be no restriction | limiting in particular if it is the content range which can be functioned as a fragrance | flavor component and / or a flavor component, The density | concentration contained in skim milk powder as a preferable density | concentration range is the range of 0.1-1000ppb. When the content concentration of 4-methylthio-2-butanone is within this range, a sweet flavor contained in the processed odor of the dairy product is expressed, and a preferred flavor is combined with the flavor of the base material of skim milk powder. A more preferable range in which the characteristics of such aroma component and / or flavor component appear more clearly is a range of 1 to 100 ppb.

  When the concentration is higher than the threshold value at which the effect as an aroma component and / or flavor component is manifested, and the concentration exceeds 1000 ppb, even if it is contained more than this, the increased amount of the effect cannot be expected. In addition, the sweet processing odor characteristic of the skimmed milk powder of the present invention is gradually reduced to have a sulfur compound odor and a cheese-like flavor, and these flavors do not give a preferred flavor to the skimmed milk powder. In addition, a sweet processing odor appears even in the concentration range of 0.01 to 0.1 ppb, but the content decreases and the boundary between the skim milk powder of the base material becomes unclear. On the other hand, the sensory threshold obtained by the threshold test described later for the 4-methylthio-2-butanone content is 0.01 ppb. This is a value considerably lower than the detection limit of 4-methylthio-2-butanone by the usual gas chromatography mass spectrum analysis method (GC / MS method), and therefore, 4-methylthio-2-butanone is removed from the skim milk powder by GC / When it is detected by the MS method, the content is sufficiently higher than the sensory threshold, and if it is up to 1000 ppb which is the upper limit of the claimed range of the skim milk powder of the present invention, any content will express a characteristic flavor Will be. Therefore, this evaluation method is effective, for example, for quality control of the skim milk powder of the present invention.

  As described above, 4-methylthio-2-butanone contained in the skimmed milk powder of the present invention is a component that expresses a characteristic fragrance not found in conventional skimmed milk powder, and the nature of the fragrance depends on its content. Change.

In the skim milk powder containing 4-methylthio-2-butanone that is the flavor component and / or flavor component of the present invention, 4-methylthio-2-butanone that is the flavor component and / or flavor component contained May be a chemically or biochemically synthesized product, and is not particularly limited. In the present invention, 4-methylthio-2-butanone itself is a heat treatment step for raw skim milk, for example, heat sterilization treatment. It is efficient because it is produced through the process, is economical, and is preferable from the standpoint of quality.

Next, in the present invention, the method for producing the skim milk powder of the flavor component and / or flavor component is a production method in which the skim milk powder contains 4-methylthio-2-butanone as the flavor component and / or flavor component, There is no restriction | limiting in particular, For example, you may add and mix the pure product of 4-methylthio-2-butanone to the conventional normal skim milk powder. However, in the present invention, the skim milk is used as a raw material, and in the step of heat treatment such as sterilization treatment, it is produced by selecting a specific heating condition, and produced by heat treatment of the raw skim milk 4- A method for producing skim milk powder containing methylthio-2-butanone is preferred.

The raw skim milk used in the preferred production method for obtaining the skim milk of the present invention is skim milk obtained by separating the cream from raw milk. The properties of raw milk and skim milk are described in the milk processing industry. There is no particular limitation as long as it is generally known.
In addition, the method for separating the cream content is not particularly limited, such as the type of separator or the operating conditions thereof, and these may be continuous processing or batch processing. Examples include a separation method using a cream separator.

  In the present invention, the skim milk heating conditions are as follows: the initial heating temperature from 117 to 119 ° C. in the sterilizer to the final temperature of 125 to 135 ° C. over at least 120 seconds, and then the final heating temperature. It is appropriate to hold for at least 3 seconds.

  The apparatus for heat treatment used in the present invention is not particularly limited as long as the above heating conditions can be adopted as a sterilizer, and may be any of a tubular type, a plate type, a direct steam type, and the like. A tubular sterilizer, which can stably and easily control the heating conditions and can be continuously operated, is preferably used.

  The skim milk powder of the present invention obtained under the above heating conditions exhibited a slightly yellowish taste than the original skim milk color, but there are defects that are not acceptable in quality as skim milk powder, such as the formation of insoluble matter. Production is possible without expression. And the skim milk powder manufactured in said heat sterilization conditions has a novel aroma, As a result of analysis, 4-methylthio-2-butanone which is a novel component which is not contained in the conventional skim milk powder It has also been found that this compound is a causative substance of a new aroma possessed by the skim milk powder of the present invention. Moreover, this compound itself is produced | generated and obtained by processing raw material skim milk on the conditions of the heat processing of this invention, for example, the heating temperature in heat sterilization processing.

  The preferred production method of the skim milk of the present invention will be specifically described with reference to examples. First, raw milk is separated into cream and skim milk at a separation temperature of 55 ° C., for example. The separated skim milk is then heated in a tubular sterilizer from an initial temperature in the range of 117-119 ° C to a final temperature in the range of 130-134 ° C over 140 seconds, then held at that temperature for 4 seconds and heated. Treatment and then enter the concentration step. In the concentration step, for example, the concentrated non-fat dry milk of the present invention is obtained by concentrating under reduced pressure until 45 to 48% of concentrated milk solids reaches a temperature of about 50 ° C., preheating to 70 ° C. Can be obtained.

(Example)
Hereinafter, the present invention will be described in more detail with reference to examples.

A. Production of nonfat dry milk First, raw milk was separated into cream and nonfat milk using a centrifugal cream separator at a separation temperature of 55 ° C. The separated skim milk is then heated in a tubular sterilizer (Vegant) from the initial temperature of 119 ° C. to the final temperature of 134 ° C. over 140 seconds and then held at that temperature for 4 seconds to sterilize. And concentrated. Concentration process is 45-48% concentrated milk solids, concentration outlet temperature
After concentrating at 50 ° C. and preheating at 70 ° C., it was spray dried in the chamber and dried immediately.
At this time, the drying rate in the dryer was 95 ° C., and the spraying pressure was 30 MPa. The skim milk powder obtained by drying was a slightly yellowish powder, but it was as good as skim milk powder that was sterilized, concentrated and dried through normal processing steps in terms of fluidity and insoluble matter. It was quality.

B, Quality evaluation of skim milk powder B-1 (Aroma component analysis)
In order to confirm the difference between the skim milk powder obtained above and the conventional ordinary skim milk powder, each was dissolved in 10% aqueous solution, and the flavors were compared. Ordinary skim milk solution had a rich milk flavor, while the skim milk powder obtained above also had a sweet processing odor. Thus, in terms of aroma, in addition to the rich milk flavor unique to skim milk powder, it had a sweet processing odor.
Next, in order to confirm the aroma components that produce this aroma difference between the conventional normal skim milk powder and the skim milk powder obtained above, the fraction distilled and concentrated by the steam distillation method was analyzed using a gas chromatography mass spectrum (hereinafter referred to as GC). / MS) method.
The results are shown in Table 1.
However, although more than 100 types of aroma components were detected by GC / MS, the only significant difference between the conventional skim milk powder and the skim milk powder obtained above was 4- Since it was the content of methylthio-2-butanone (also expressed as 4-methylthio-2-butanone), Table 1 shows only the results of this component for the sake of simplicity.

(1) 表中、ndは検出限界以下であることを示し、本分析法では3ppbである。
(2) 定量値は内部標準品から求めた。

(1) In the table, nd indicates that it is below the detection limit, which is 3 ppb in this analysis method.
(2) Quantitative values were obtained from internal standard products.

From this, as a result of analyzing the aroma component by steam distillation-GC / MS of the conventional ordinary skim milk powder and the skim milk powder obtained above of the present invention, the skim milk powder obtained above was not detected in ordinary skim milk powder The characteristic component expressed in was observed.
This component was identified as 4-methylthio-2-butanone by contrast with the aroma component database and by agreement between the retention time of the pure product and the mass spectrum.

B-2 (Sensory threshold test of aroma components)
Moreover, the threshold value of this component was calculated | required by the threshold value test using the pure product of 4-methylthio-2-butanone.
The threshold test at this time was performed as follows.
4-Methylthio-2-butanone pure product was added to water and a 10% non-fat dry milk aqueous solution (conventional non-fat dry milk was used as the non-fat dry milk), and evaluation by a specialized panel was performed.
In the threshold measurement, the concentration of 4-methylthio-2-butanone was changed from dark to light to determine the presence or absence of flavor and describe the flavor characteristics.
The results are shown in Table 2.

添加量は水又は10％脱脂粉乳水溶液に対する濃度である。

The amount added is the concentration relative to water or a 10% nonfat dry milk aqueous solution.

From the results in Table 2, the threshold value of this component was determined to be 0.001 ppb for water and a 10% non-fat dry milk aqueous solution.
Therefore, when converted into per skim milk powder, the threshold value was 0.01 ppb. Beyond that, at 0.1 ppb, as shown in Table 2, in addition to the rich milk flavor, a sweet burning odor (processing odor) was developed. This is considered to be because there was a sufficient amount exceeding the threshold of 4-methylthio-2-butanone.
In addition, as seen in Table 1, the content of the characteristic components of the skim milk powder obtained above sufficiently exceeds the threshold, and in addition, is in the most preferable flavor expression range, the characteristic odor of the skim milk powder of the present invention Expression was confirmed to be the effect of this component.
As a result of the above, this component (4-methylthio-2-butanone) is a causative substance that develops a characteristic aroma that is not found in conventional skim milk powder, and the nature of the aroma changes depending on its content, It was found that the content range of the components identified as characteristic components preferably functions within the range of 0.1 to 1000 ppb per skim milk powder.

A: Manufacturing example of skim milk powder (1) (Test section 4)
Nonfat dry milk was obtained in the same manner as in Example 1, except that the initial temperature was changed to 117 ° C instead of 119 ° C and the final temperature was changed to 130 ° C instead of 134 ° C.

Example (2) (test zone 5)
In the same manner as in Example 1, skim milk powder was obtained. (Initial temperature: 119 ° C, final temperature: 135 ° C)

Example (3) (test zone 6)
In the same manner as in Example 1, skim milk powder was obtained. (Initial temperature: 115 ° C, final temperature: 125 ° C)

Comparative Example (1) (Test Zone 1)
Separate raw milk with a cream separator and separate into cream and skim milk. The separated skim milk is immediately heated to 90 ° C in a direct steam sterilizer (DSI sterilizer: Direct Steam Injection, manufactured by Iwai Kikai Kogyo Co., Ltd.), held for 6 seconds to sterilize, and enters a concentration step. In the concentration step, the solution was concentrated under the conditions of 45 to 48% concentrated milk solids and a concentration outlet temperature of 50 ° C., and immediately preheated at 70 ° C. and immediately spray-dried in the chamber for drying. At this time, the drying rate in the dryer was 95 ° C., and the spraying pressure was 30 MPa. As a result, skim milk powder with less heat denaturation was obtained within the range of conventional production conditions.

Comparative Example (2) (Test Zone 2)
Separate raw milk with a cream separator and separate into cream and skim milk. The separated skim milk is instantly heated to 110 ° C. in a plate type sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) and then sterilized by holding for 15 seconds to enter the concentration step. In the concentration step, the solution was concentrated under the conditions of 45 to 48% concentrated milk solids and a concentration outlet temperature of 50 ° C., and immediately preheated at 70 ° C. and immediately spray-dried in the chamber for drying. At this time, the drying rate in the dryer was 95 ° C., and the spraying pressure was 30 MPa.
Thus, moderately skimmed milk powder was obtained within the range of conventional production conditions.

Comparative Example (3) (Test Zone 3)
Separate raw milk into cream and skim milk with cream separator. The separated skim milk is heated in a tubular sterilizer (manufactured by Vegant) from the initial temperature of 104 ° C. to 115 ° C. over 140 seconds, and then sterilized by holding for 4 seconds and entering the concentration step. In the concentration step, the solution was concentrated under the conditions of 45 to 48% concentrated milk solids and a concentration outlet temperature of 50 ° C., preheated at 70 ° C., immediately spray-dried in the chamber, and immediately dried. At this time, the decreasing drying temperature in the dryer was 95 ° C., and the spraying pressure was 30 MPa.
As a result, skim milk powder with large heat denaturation was obtained within the range of conventional production conditions.
Table 3 shows the test conditions of Comparative Examples (1) to (3) and Examples (1) to (3).

As shown in Table 3, the test was conducted by assembling 6 test plots including Comparative Examples and Examples.
In each test section, raw milk was centrifuged to prepare skim milk, which was sterilized, concentrated and dried to obtain skim milk powder.

B: Quality evaluation of skim milk powder The following six types of skim milk powder in the six test areas of Comparative Examples (1) to (3) and Examples (1) to (3) obtained as described above were obtained. The functionality was evaluated by this method.

B-1 (Evaluation method of test skim milk powder)
(1) General components: Total solids, fat content, and protein were measured by a steady method according to JIS.

(2) Measurement of aroma components by steam distillation-GC / MS: Add 250 ml of water to 50 g of skim milk powder obtained in each test and dissolve it, and transfer the distillate obtained by steam distillation to a solvent. After concentration, an internal standard was added and subjected to GC / MS analysis.

(3) Measurement of color: The color of skim milk powder was evaluated with the naked eye.
(4) Flavor of 10% reduced skim milk aqueous solution: A 10 wt% reduced skim milk aqueous solution was prepared, and the flavor was sensory evaluated at 25 ° C. by a descriptive test method using a specialized panel.

(5) Bread suitability of skim milk powder:
The bread was baked by the middle seed method shown in Table 4, and the swelling, softness, and flavor of the bread were sensorially evaluated by a descriptive test method using a specialized panel.

(6) Suitability of skim milk powder for canned coffee:
A model can coffee was prepared with the formulation shown in Table 5, and its flavor was subjected to sensory evaluation. In addition, the suitability of the model can coffee prepared with the skim milk powder of Comparative Examples (1), (2), and Example (2) for hot bender was examined. For the hot bender suitability, the prepared model can coffee was stored at room temperature for 100 days and then stored in a constant temperature bath at 55 ° C., and the amount of precipitation on the 7th and 14th days was evaluated.

B-2 (Characteristic evaluation results of each test section)
Six test sections of Comparative Examples (1) to (3) and Examples (1) to (3) were evaluated by the above-described six kinds of evaluation methods, and the results are shown in Table 6.
The results will be described in detail for each item.

表中◎、○、△、×は順に、非常に良好、良好、どちらでともいえない、不良、を示す。

In the table, ◎, ○, Δ, × indicate, in order, very good, good, and bad, which cannot be said to be either.

(1) Ingredients All solids, fats, and proteins were almost the same in all test sections. Although the manufacturing process was partially different, the general components were numerical values that could be regarded as the same in the comparative example and the example.

(2) Measurement of aroma components by steam distillation-GC / MS 4-methylthio-2-butanone quantitative values in the analysis of aroma components by steam distillation-GC / MS are Comparative Example (1), Comparative Example (2), and Comparative Example. None of the skim milk powder obtained in (3) was detected.
10 ppb for skim milk powder obtained under the heat treatment conditions in Example (1) (Test Section 4), 28 ppb for skim milk powder obtained under the heat treatment conditions in Example (2) (Test Section 5), Example (3 ) It was 9 ppb in skim milk powder obtained under the heat treatment conditions in (Test section 6).
Example (1), Example (2), and Example (3) were all above the threshold of 4-methylthio-2-butanone and below the upper limit.

(3) Measurement of chromophore The skim milk powders obtained in Comparative Examples (1) to (3) were all light cream and had a characteristic color of conventional skim milk powder.
Example (1), Example (2), and Example (3) all had a slightly creamy dark cream color.

(4) Flavor of 10% reduced skim milk aqueous solution As for the flavor of reduced skim milk, the skim milk powder obtained in Comparative Example (1) to Comparative Example (2) has a rich milk flavor. ) Still had a milk flavor, although the milk feeling was slightly reduced compared to Comparative Examples (1) and (2). Examples (1), Examples (2) and (3) all had a sweet processed odor that makes use of the milk flavor, in addition to the milk flavor. This is because 4-methylthio-2-butanone characterizing the flavor is contained above the threshold and below the upper limit.

(5) Bread-making suitability of skim milk The bread-making characteristics of skim milk were evaluated by bread swell, softness and flavor. It was found that the bread bulge increased and softened when the heating conditions became stronger in the range of Comparative Example (1), Comparative Example (2), and Comparative Example (3) and the conventional production conditions.
In the skim milk powder of the present invention, the swelling was equivalent to that of Comparative Example (3), but the softness was further improved.
Therefore, when viewed comprehensively, Example (1), Example (2), and Example (3) are superior in bread making characteristics compared to Comparative Example (1), Comparative Example (2), and Comparative Example (3). Can be determined.
In terms of flavor, the breads of Comparative Example (1), Comparative Example (2), and Comparative Example (3), which were baked by the conventional manufacturing method, had milk and wheat odors, although the wheat odor gradually decreased. It was a mixed flavor.
On the other hand, in Example (1), Example (2), and Example (3), the wheat smell of bread was masked and finished in a refreshing taste. This is considered to be the influence of 4-methylthio-2-butanone that characterizes the flavor.
The aromatic component characteristic of the skim milk powder of the present invention is considered to have a direct influence on the flavor, but the bread-making characteristics of the skim milk powder were also improved concomitantly with the present production conditions. As seen in Comparative Example (1), Comparative Example (2), and Comparative Example (3), it has been known that bread baking aptitude is improved when heating conditions are increased within the range of conventional manufacturing conditions.
However, as seen in the production conditions of the skim milk powder of the present invention, it is a new finding that the bread making aptitude is further improved even beyond the conventional frame.

(6) Canned coffee suitability of nonfat dry milk As for the flavor of canned coffee, Comparative Example (1) and Comparative Example (2) had a strong milk feeling and tended to reduce the coffee feeling. When the heating conditions are increased up to Comparative Example (3), the milky feeling decreases, but the characteristic flavor is not felt.
On the other hand, the skim milk powder of Example (1), Example (2), and Example (3) had a refreshing flavor that enhanced the coffee feeling.
This feature is maintained even during long-term storage and storage in a hot bender.Comparative examples (1) and (2) have a degreasing effect as compared to the decrease in milky feeling and increase in miscellaneous taste. The flavor change of milk powder was small.
In addition, the effect of suppressing the formation of precipitates when stored in a hot bender is high, and in Comparative Example (1) and Comparative Example (2), the amount of precipitation in Example (2) increased compared to the amount of precipitation with the storage period. It did not change. Thus, it is a new finding that the type of skim milk greatly affects the suppression of the state change during storage, and the effect of suppressing skim milk heated beyond the conventional frame is high.

As described above, from the test results of the 6 types of skim milk powder in the test section including the comparative example and the example, the skim milk powder of the present invention is a new flavor developing substance 4-methylthio-2- Butanone was produced, and under this influence, a new flavor was expressed in reduced skim milk using skim milk, bread making, and canned coffee.
This flavor has a sweet processed odor different from the milky feeling of conventional skimmed milk powder, and is highly expected as a new possibility of processed foods using skimmed milk powder. Moreover, the skim milk powder of this invention manufactured at this process had the improvement of bread physical property and the precipitation inhibitory effect of canned coffee. These characteristics are also expected to be used as a new function of skim milk powder.

Suitability of nonfat dry milk as a flavor enhancer (Example) Tea-based beverage Regarding the following beverage samples, the nonfat dry milk of any of Comparative Example (1), Comparative Example (2) and Example (2) of Example 2 And heated in hot water at 85 ° C. for 5 minutes. After cooling, the flavor was evaluated by panelists (5 persons). The addition amount of skim milk powder was 0.5% by weight and 1.5% by weight.

Example (A): Commercial PET bottle green tea 1
Example (B): Commercial PET bottle green tea 2
Example (C): Commercially available PET bottle green tea 3
Example (D): Powdered green tea reduced by 10% by weight Example (E): Black tea (tea leaf extraction)
Example (F): Oolong tea (tea leaf extraction)

(Characteristic evaluation results)
Table 7 shows the results of sensory evaluation of the flavor of each beverage.
In Comparative Example (1), the flavor of tea was mild due to its strong milk feeling, but it did not have the effect of enhancing the flavor of tea itself. In Comparative Example (2), the processed odor of skim milk powder was produced, and the compatibility with tea was not preferable. On the other hand, the skim milk powder of Example (2) had almost no milk feeling and had a flavor that enhanced the bitterness and astringency of tea. With regard to the amount added, milkiness did not appear when 0.5% by weight was added, whereas when added 1.5% by weight, the tea flavor was enhanced, while milkiness also appeared.

さらに、0.05％、0.005％に関しても実施例２のうちの実施例(2)のサンプルを用いて評価を行ったところ、0.005％が下限値であると判断した。よって茶系飲料に対する脱脂粉乳の添加量範囲は0.0005％〜1.5％が好適である。

Furthermore, when 0.05% and 0.005% were evaluated using the sample of Example (2) of Example 2, it was determined that 0.005% was the lower limit. Therefore, the addition amount range of skim milk powder to tea-based beverages is preferably 0.0005% to 1.5%.

(White sauce)

As shown in Table 8 above, 6.5% by weight of margarine (trade name: Margarine for Snow Brand Cake) is heated in a pan or kneader, and 6.5% by weight of flour (weak flour: trade name “Flower” made by Nisshin Flour Milling) and emulsifier (monoglyceride) : Riken Vitamin product name “Emalgie SNP”) 0.006% and xanthan gum 0.01% and heat to 110 ° C. When adding cheese, 5% of cheese (natural cheese: domestic gouda cheese) is further added and dissolved and dispersed. Add reduced milk (a solution of skim milk powder 10% dissolved in 50% fresh water) little by little to avoid lumps, and stir and mix until uniform.
Next, add 0.03% spice (white pepper powder), 1% white wine (chablis), 0.3% salt, and add the remaining fresh water to a total amount of 100%, and stir until uniform. This was cooled, filled in a gratin container containing a gratin material, topped, frozen at minus 20 ° C., stored for 7 days, naturally thawed at room temperature, cooked in an oven toaster, and compared.

(Evaluation test)
In addition, in the following samples, after adjusting the white sauce to which the skim milk powder of any of Comparative Example (1), Comparative Example (2), and Example (2) of Example 2 is added and further cheese is added. Filled in a gratin tray, frozen at minus 20 ° C., stored for 7 days, naturally thawed at room temperature, and cooked in an oven toaster. After cooking, the flavor was evaluated by a specialized panel.
The amount of skim milk powder added was 10% by weight in white sauce.

(Characteristic evaluation results)
The results of sensory evaluation of the flavor of white sauce are shown in Table 9.

  As shown in the following Table 9 (sensory evaluation of the flavor of white sauce), Comparative Example (1) of Example 2 has an assassinated feature, and the cheese feeling was weakened with cheese. In Comparative Example (2), the processed odor of skim milk powder found in the conventional product appeared. On the other hand, the skim milk powder of Example (2) had an appetizing flavor with an enhanced cooking odor of gratin, and the cheese-filled cheese flavor had a deep flavor and a rich taste.

Claims (10)

  Nonfat dry milk containing 4-methylthio-2-butanone.   The skim milk powder according to claim 1, wherein 4-methylthio-2-butanone is obtained by heat-treating raw skim milk.   The skim milk powder according to claim 1 or 2, containing 4-methylthio-2-butanone in an amount of 0.1 to 1000 ppb.   4. The defatted product according to claim 1, wherein 4-methylthio-2-butanone is produced by performing a heat treatment in a temperature range of at least 125 to 135 ° C. as a heat sterilization step of skimmed milk. A method for producing milk powder.   The method for producing skim milk powder according to claim 4, wherein the method is heated for at least 120 seconds until the temperature range is reached, and is maintained at the temperature range for at least 3 seconds.   The food / beverage product which strengthens flavor by adding the skim milk powder in any one of Claims 1-3.   The food / beverage product according to claim 6, wherein the food / beverage product is a bread.   The food / beverage product according to claim 6, wherein the food / beverage product is a coffee beverage.   The food or drink according to claim 6, wherein the food or drink is tea.   The food / beverage product according to claim 6, wherein the food / beverage product is a white sauce.