JP2012191908A - New flavor and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide flavor having little stimulating smell due to lower fatty acids and imparting favorable milk flavor to food and drink; and to provide a method for producing the flavor.SOLUTION: The method for producing flavor includes hydrolyzing milk raw material with lipase followed by washing the obtained hydrolized material with water of pH 5-7 so as to suppress the stimulating smell due to the lower fatty acids. The flavor obtained by the method has little stimulating smell and can impart favorable milk flavor to food and drink.

Description

  The present invention relates to a novel flavor that imparts a good milk flavor to foods and drinks with little irritating odor caused by lower fatty acids, and a method for producing the same.

  Conventionally, milk raw materials containing milk fat are treated with lipase, which is a hydrolyzing enzyme of fats and oils, and the resulting free fatty acid-containing product is used as a flavor for imparting a milk flavor to foods and drinks. The lipase has different substrate specificity, position specificity, and reactivity to di-monoglyceride depending on the type, so the composition of free fatty acids generated from milk fat differs depending on the use and control of the degree of degradation, and various milk flavors such as butter, milk and cheese Flavors can be produced. Therefore, there are many reports regarding flavors obtained by lipase treatment of milk raw materials (Non-patent Document 1). However, conventionally developed flavors sometimes have a pungent odor derived from lower fatty acids such as butyric acid and caproic acid, and a good milk flavor may not be obtained. Particularly in the case of butter flavor, it was difficult to adjust the production amount and balance of lower fatty acids, and it was difficult to obtain a good flavor.

  Therefore, in order to solve this problem, natural butterfat and coconut oil are hydrolyzed by lipase, respectively, and the fatty acid having 4 to 10 carbon atoms, which is a component of butter flavor, is recovered from the obtained hydrolyzate, and then recovered. A method for obtaining a butter flavor by mixing a fatty acid derived from butterfat and a fatty acid derived from coconut oil has been proposed (Patent Document 1). Although this method suppresses the pungent odor to some extent and strengthens the butter flavor, it is difficult to obtain a well-balanced good flavor because it is not the original free fatty acid composition of butter.

  In addition, there has been proposed a method for obtaining a butter flavor containing a large amount of lactones and ketones by causing lipase to act on milk raw materials in two stages (Patent Document 2). This method increases the characteristic strong aroma component of butter and suppresses the irritating odor to some extent, but the lower fatty acids themselves are not reduced, so it is difficult to obtain a well-balanced and good flavor.

  Furthermore, a method of obtaining butter flavor and the like by adding a branched cyclodextrin to the obtained hydrolyzate after lipase treatment of the milk raw material has been proposed (Patent Document 3). However, since this is an effect of inclusion of aroma components, the flavor, which is a raw material for food production, retains unnecessary aroma components even during food production, which may adversely affect the flavor during eating and drinking. .

  As described above, none of the flavors obtained by the conventional method was satisfactory. Therefore, there is a flavor that has a good milk flavor with little irritating odor due to lower fatty acids, and when this is blended into the final product, it can give a good milk flavor to the product without impairing the flavor of the product. It was strongly requested.

  On the other hand, in order to remove unnecessary components, in the production by chemical synthesis, it is a common practice to wash the oil layer with water after separating the synthesized components from oil and water. However, with respect to flavors aimed at natural flavors resulting from complex component compositions, post-treatment such as washing to remove specific components has not been performed.

JP-A 63-240755 JP 2009-261339 A Japanese Patent No. 2889428

Journal of the Japan Food Industry Association, Vol. 29, No. 12, 1982

  In order to solve the above-described problems, the present inventors have an object to provide a flavor and a method for producing the same that impart a good milk flavor to foods and drinks with less irritating odor due to lower fatty acids.

  In order to solve the above-mentioned problems, the inventors of the present invention have made extensive studies on a method for producing a flavor. As a result, after the lipase treatment of the milk raw material, the obtained hydrolyzate is washed with water having a pH of 5 to 7, thereby obtaining a flavor that imparts a good milk flavor to foods and drinks with little irritating odor due to lower fatty acids. As a result, the present invention has been completed.

  That is, the present invention is characterized in that after the milk raw material is hydrolyzed with lipase, the obtained hydrolyzate is washed with water having a pH of 5-7. This is a novel method for producing a flavor to be imparted to a product. Moreover, this invention is the flavor obtained by the said manufacturing method, Furthermore, it is related with the foodstuff containing the said flavor.

  According to the present invention, it is possible to obtain a flavor that imparts a good milk flavor to foods and drinks with little irritating odor due to lower fatty acids by a simple method. In addition, the flavor produced by the present invention has high palatability and high versatility, and can be widely used for foods and drinks, feeds and the like that require a rich taste of milk and a sense of milk fat.

  The flavor of the present invention can be obtained by hydrolyzing a milk raw material with lipase and then washing the obtained hydrolyzate with water having a pH of 5 to 7.

  The milk raw material that can be used in the present invention is not particularly limited as long as it contains a milk fat content, but it is preferable to use a milk fat content such as cream, butter, butter oil and cheese.

  The hydrolysis step in the present invention can be performed by a known method. For example, the lipase that can be used in the present invention is not particularly limited, and examples thereof include lipases obtained from the oral secretory glands of calves, lipases produced by microorganisms of the genus Aspergillus, Penicillium, Mucor, and Candida. In view of supply amount and supply stability, it is more preferable to use a lipase derived from a microorganism. Moreover, it is preferable to add the lipase by dissolving in water or directly in the milk raw material so that the amount of lipase is about 0.001 to 10% by mass of the milk raw material. The conditions for the lipase reaction may be selected in consideration of conditions suitable for the reaction of each added lipase. For example, the reaction can be performed at 25 to 50 ° C., pH 4 to 8, and 1 to 300 hours.

  The quality of the flavor obtained by the present invention is usually controlled by sensory evaluation. For example, the acid value after completion of the hydrolysis step is an indicator of the degree of progress of hydrolysis, and the difference in acid value before and after water washing is the degree of water washing. It can also be used as an index. An acid value shows the quantity of the free acid contained in fats and oils. This refers to the number of milligrams of potassium hydroxide required to neutralize the free acid contained in 1 g of lipid, and is calculated according to the Japan Pharmaceutical Association edited by “Dairy Product Testing Method / Comment Revised 2nd Edition”. be able to.

  The milk fat hydrolyzate used in the water washing step can be used directly, but can be efficiently washed by using the oil layer part obtained by removing the water layer part. The oil layer part can be obtained by a known oil-water separation method such as stationary separation or centrifugation. By using water having a pH of 5 to 7 for the water washing step, the lower fatty acid is appropriately removed and a good flavor can be obtained. When the water used in the water washing step is pH 8 or higher, lower fatty acids are excessively removed, and a favorable balance cannot be obtained in terms of flavor, or the oil layer and the water layer become an emulsion, making it difficult to carry out water washing operations. There is. On the other hand, when the pH is 4 or less, the lower fatty acid is moderately removed, but an adverse taste occurs due to the influence of the added acid, and a favorable flavor cannot be obtained. The pH of water may be adjusted by a known method, and water adjusted to a desired pH by addition of an acid is used as necessary. Although the acid used for pH adjustment is not particularly limited, it is desirable to use an acid used as a food additive from the viewpoint of safety. The temperature of water is desirably a temperature that does not solidify the oil layer. Specifically, it is preferable to perform water washing at 30 to 70 ° C. Even if the temperature is higher than this, the washing effect does not change much. Any ratio of water and oil layer portion can be used, but it is desirable that water / oil layer portion is 10.0 or less. The water washing is desirably performed with stirring to such an extent that the oil layer portion and water are sufficiently mixed. The water washing time is desirably a time for the lower fatty acid in the oil layer portion to sufficiently transfer to water, and the water washing can be performed for an appropriate time. The water washing method may use a counter-current type continuous liquid-liquid extraction device or the like, but it is preferable to carry out a batch method because sampling can be appropriately performed and quality control is easy. In this case, the number of washings can be any number of times as long as it is 1 or more, and can be adjusted according to the desired flavor, but the washing effect can be obtained by about 1 to 3 times. The end point of the cleaning can be a point where the difference between the acid values before and after the water cleaning of the oil layer portion has reached a predetermined value, for example, 2.0 or more.

  The flavor of the present invention obtained by such a method is effective in a wide range of applications. For example, fats and oils such as margarine, processed creams, premix products for bread and cakes, premix products for cooking, soups, soup bases, curry roux, stew, retort and frozen foods, chilled foods, canned foods Prepared foods such as dressings and sauces, seasonings such as sauce, chocolate and caramel, candy, chewing gum, cakes, biscuits, cookies, other baked confectionery, dairy products such as cheese and yogurt, prepared butter, lactic acid bacteria beverages, The effect is obtained in shake mix, pudding, frozen desserts such as ice cream and lacto ice, beverages such as coffee beverages, tea beverages and milk beverages, coffee whitener, seasoning oil, seasoning powder and feed. Further, since the flavor of the present invention has less irritating odor than the conventional flavor, it is possible to increase the addition amount and to have a sufficient effect. By adding this flavor to a food, an effect of improving the flavor can be obtained, and the calorie of the food can be reduced. Therefore, it can be applied to low-calorie foods and nursing foods.

  Examples of the present invention will be described below together with reference examples and test examples, but the present invention is not limited thereto.

Example 1
Lipase (lipase F-AP15, Amano Enzyme) 0.5 g produced by Rhizopus microorganisms was added to 500 g of butter and 500 g of pure water, and a lipase reaction was performed with stirring at 40 ° C. for 20 hours. Thereafter, the lipase was deactivated by heating at 90 ° C. for 30 minutes to complete the lipase reaction. Next, centrifugation (3000 rpm, 5 minutes) was performed to obtain 360 g of an oil layer portion of the milk fat hydrolyzate. At this point, the acid value of the oil layer was 58.9. To this oil layer portion 360 g, 50 ° C. and 540 g of pure water (1.5 times the amount of the oil layer portion) were added, stirred for 30 minutes, allowed to stand and separated, and the water layer portion was removed. In addition, it was 6.0 when pH of the pure water used for the water washing was measured. This water washing operation was repeated twice, and then centrifuged (3000 rpm, 5 minutes) to obtain an oil layer portion having an acid value of 56.7.

(Example 2)
Lipase (lipase F-AP15, Amano Enzyme) 0.5 g produced by Rhizopus microorganisms was added to 500 g of butter and 500 g of pure water, and a lipase reaction was performed with stirring at 40 ° C. for 20 hours. Thereafter, the lipase was deactivated by heating at 90 ° C. for 30 minutes to complete the lipase reaction. Next, centrifugation (3000 rpm, 5 minutes) was performed to obtain 360 g of an oil layer portion of the milk fat hydrolyzate. At this point, the acid value of the oil layer was 58.9. To this oil layer portion 360 g, 50 ° C. and 720 g of pure water (twice the amount of the oil layer portion) were added, stirred for 30 minutes, allowed to stand and separated, and the water layer portion was removed. In addition, it was 6.0 when pH of the pure water used for the water washing was measured. This water washing operation was repeated twice and then centrifuged (3000 rpm, 5 minutes) to obtain an oil layer portion having an acid value of 55.1.

(Comparative Example 1)
0.5 g of lipase (lipase F-AP15, manufactured by Amano Enzyme) produced by Rhizopus microorganisms was added to 500 g of butter and 500 g of water, and a lipase reaction was performed while stirring at 40 ° C. for 20 hours. Thereafter, the lipase was deactivated by heating at 90 ° C. for 30 minutes to complete the lipase reaction. Next, centrifugation (3000 rpm, 5 minutes) was performed to obtain 360 g of an oil layer having an acid value of 58.9.

(Comparative Example 2)
0.5 g of lipase (lipase F-AP15, manufactured by Amano Enzyme) produced by Rhizopus microorganisms was added to 500 g of butter and 500 g of pure water, and a lipase reaction was performed while stirring at 40 ° C. for 20 hours. Thereafter, the lipase was deactivated by heating at 90 ° C. for 30 minutes to complete the lipase reaction. Next, the oil layer part was obtained by centrifugation (3000 rpm, 5 minutes). At this point, the acid value of the oil layer was 58.9. To 360 g of this oil layer portion, 720 g of water at 50 ° C. adjusted to pH 3.0 with lactic acid (twice the amount of the oil layer portion) was added, stirred for 30 minutes, allowed to stand and separated, and the aqueous layer portion was removed. This water washing operation was repeated twice and then centrifuged (3000 rpm, 5 minutes) to obtain an oil layer portion having an acid value of 55.4.

(Comparative Example 3)
Lipase (lipase F-AP15, Amano Enzyme) 0.5 g produced by Rhizopus microorganisms was added to 500 g of butter and 500 g of pure water, and a lipase reaction was performed with stirring at 40 ° C. for 20 hours. Thereafter, the lipase was deactivated by heating at 90 ° C. for 30 minutes to complete the lipase reaction. Next, the oil layer part was obtained by centrifugation (3000 rpm, 5 minutes). At this point, the acid value of the oil layer was 58.9. To 360 g of this oil layer portion, 720 g of water at 50 ° C. adjusted to pH 8.0 with sodium hydrogen carbonate (twice the amount of the oil layer portion) was added, stirred for 30 minutes, allowed to stand and separated, and the aqueous layer portion was removed. This water washing operation was repeated twice, followed by centrifugation (3000 rpm, 5 minutes) to obtain an oil layer having an acid value of 38.1.

  Table 1 shows the conditions for washing the oil layer portion in Examples 1 and 2 and Comparative Example 1 and the acid value after the water washing step.

  In FIG. 1, the graph of the free fatty acid concentration in C4-C10 by the gas chromatography of the oil layer part of Examples 1, 2 and Comparative Example 1 is shown. From the graph, it can be seen that the oil layer portions of Examples 1 and 2 have a moderate decrease in the concentration of butyric acid, which is the main cause of the irritating odor, as compared with the oil layer portion of Comparative Example 1.

Table 2 shows the conditions for washing the oil layer portion and the acid value after the water washing step in Example 2 and Comparative Examples 2 and 3.

  In FIG. 2, the graph of the free fatty acid concentration in C4-C10 by the gas chromatography of the oil layer part of Example 2 and Comparative Examples 2 and 3 is shown. From the graph, the oil layer portion of Comparative Example 3 washed with water at pH 8.0 has greatly reduced concentrations of butyric acid, caproic acid, and caprylic acid as compared to the oil layer portions of Example 2 and Comparative Example 2. I understand.

(Example 3)
10 g of lipase produced by Candida spp. (LIPOMOD 34P, manufactured by Biocatalysts) was added to 500 g of butter and 500 g of pure water, and the lipase reaction was performed while stirring at 40 ° C. for 22 hours. Thereafter, the lipase was deactivated by heating at 90 ° C. for 30 minutes to complete the lipase reaction. Next, centrifugation (3000 rpm, 5 minutes) was performed to obtain 350 g of an oil layer portion. At this time, the acid value of the oil layer portion was 92.7. To 350 g of this oil layer portion, 700 g of 50 ° C. pure water (twice the amount of the oil layer portion) was added, stirred for 30 minutes, allowed to stand and separated, and the aqueous layer portion was removed. In addition, it was 6.0 when pH of the pure water used for the water washing was measured. This water washing operation was repeated twice and then centrifuged (3000 rpm, 5 minutes) to obtain an oil layer portion having an acid value of 87.8.

(Comparative Example 4)
10 g of lipase produced by Candida spp. (LIPOMOD 34P, manufactured by Biocatalysts) was added to 500 g of butter and 500 g of pure water, and the lipase reaction was performed while stirring at 40 ° C. for 22 hours. Thereafter, the lipase was inactivated by heating at 90 ° C. for 30 minutes to complete the enzyme reaction. Next, centrifugation (3000 rpm, 5 minutes) was performed to obtain 350 g of an oil layer portion having an acid value of 92.7.

  Table 3 shows the conditions for washing the oil layer portion and the acid value after the water washing step in Example 3 and Comparative Example 4.

  In FIG. 3, the graph of the free fatty acid concentration in C4-C10 by the gas chromatography of the oil layer part of Example 3 and Comparative Example 4 is shown. From the graph, it can be seen that in Example 3, the concentration of butyric acid, which is the main cause of the irritating odor, is moderately reduced as compared with Comparative Example 4.

  The flavors obtained in the above Examples and Comparative Examples were added to foods and sensory evaluation was performed by a well-trained panel. The sensory evaluation was performed with the following 5 points, and the results were averaged.

(Pungent odor)
5: Very weak.
4: Weak.
3: Slightly weak.
2: Slightly strong.
1: Strong.
0: Very strong.

(Flavor)
5: Very good flavor.
4: Good flavor.
3: Slightly good flavor.
2: Slightly bad flavor.
1: Bad flavor.
0: Very bad flavor.

(Test Example 1)
0.2 g of each flavor obtained in Examples 1 and 2 and Comparative Examples 1 to 3 and 0.1 g of each flavor obtained in Example 3 and Comparative Example 4 were added to 100 g of commercially available margarine, and 30 ° C. Kneaded well and then refrigerated at 5 ° C overnight. Sensory evaluation was performed by 6 panelists who were well trained on these margarines. Table 4 shows the evaluation results of Test Example 1.

  As apparent from Table 4, the margarines of Examples 1 to 3 had a weak pungent odor and a good flavor as compared with the margarines of Comparative Examples 1 and 4. In addition, the margarine of Comparative Examples 2 and 3 in which the washing water was adjusted to pH 3.0 and 8.0 had reduced irritating odor compared to the margarine of Comparative Examples 1 and 4 that were not washed, The improvement effect was not recognized.

(Test Example 2)
0.2g of each flavor obtained in Examples 1 and 2 and Comparative Examples 1 to 3, 0.1g of each flavor obtained in Example 3 and Comparative Example 4 was added to 100 g of commercially available chocolate, and 30 ° C. Kneaded well and then refrigerated at 5 ° C overnight. Sensory evaluation was performed by 6 panelists who were well trained on these chocolates. The evaluation results of Test Example 2 are shown in Table 5.

  As apparent from Table 5, the chocolates of Examples 1 to 3 had a weak pungent odor and a good flavor as compared with the chocolates of Comparative Examples 1 and 4. In addition, the chocolates of Comparative Examples 2 and 3 in which the washing water was adjusted to pH 3.0 and 8.0 had a reduced irritating odor compared to the chocolates of Comparative Examples 1 and 4 that were not washed, The improvement effect was not recognized.

(Test Example 3)
0.2 g of each flavor obtained in Examples 1 and 2 and Comparative Examples 1 to 3 and 0.1 g of each flavor obtained in Example 3 and Comparative Example 4 were added to the following caramel recipes to prepare caramel. Prototype. Sensory evaluation was performed by 6 panelists who were well trained on these caramels. The evaluation results of Test Example 3 are shown in Table 6.

(Caramel prescription)
28g condensed milk
28g sugar
Minamata 28g
Unsalted butter 16g

  As is clear from Table 6, the caramels of Examples 1 to 3 had a weak pungent odor and a good flavor as compared with the caramels of Comparative Examples 1 and 4. In addition, the caramels of Comparative Examples 2 and 3 in which the washing water was adjusted to pH 3.0 and 8.0 had reduced irritating odor compared to the caramels of Comparative Examples 1 and 4 that were not washed, The improvement effect was not recognized.

Claims (3)

A method for producing a flavor, comprising hydrolyzing a milk raw material with lipase and then washing the obtained hydrolyzate with water having a pH of 5 to 7. A flavor obtained by the production method according to claim 1. A food containing the flavor according to claim 2.