JP2016202150A - Milk flavor imparting material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk flavor imparting material substitutable for powdered milk especially for skim-milk, capable of imparting excellent milk flavor to food and drink.SOLUTION: A milk flavor imparting material contains (A) whey mineral and (B) lactic fermentation flavor material as much as 0.001-5 pts. mass (B) lactic fermentation flavor material in terms of a solid content to a 1 pt. mass solid content of (A) whey mineral, preferably, further contains (C) phospholipid as much as 0.0001-0.5 pt. mass to the 1 pt. mass solid content of (A) whey mineral, and further preferably, contains (D) saccharide as much as 0.5-40 pts. mass in terms of a solid content to the 1 pt. mass solid content of (A) whey mineral.SELECTED DRAWING: None

Description

  The present invention relates to a milk flavor imparting material that can replace powdered milk, particularly skim milk powder, and can impart a good milk flavor to foods and drinks.

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

Therefore, powdered milk such as whole milk powder obtained by powdering milk, skimmed milk powder obtained by powdering non-fat milk solids, and whey powder obtained by powdering whey is used. If such a method using powdered milk is used, the amount added can be kept low, and the physical properties of the food and drink are not significantly affected. Therefore, these milk powders are widely used as raw materials for food and drink.
In addition, these milk powders have a problem that it is difficult to impart a rich milk flavor to foods and drinks because the flavor is slightly changed during separation, concentration and powdering. In addition, milk protein and lactose, which are the main components of non-fat milk solids, are water-soluble but have low solubility, so they are difficult to dissolve in water. Especially in beverages, they are separated or precipitated over time. There is a problem that comes out. Furthermore, when sterilizing by heating during the production of foods and drinks containing a lot of milk protein, or when cooking foods and drinks containing a lot of milk protein, the milk protein is denatured, browned by an aminocarbonyl reaction, There is also a problem of causing kogation.

Therefore, the amount of addition of these milk powders is limited to a certain amount or less, but even in that case, a rich milk flavor may be required.
In addition, these milk powders, especially the most common and cheap skimmed milk powder, the production volume is determined by the supply-demand relationship of the entire dairy product, so the distribution volume is not constant, and in many cases it becomes in short supply due to tight supply and demand. There is a problem that leads to cost increase. Another problem is that the quality is likely to vary depending on the raw milk production area and the cattle fattening environment.
Therefore, various researches and proposals have been made on methods for imparting a rich milk flavor without using powdered milk in foods and beverages, that is, methods for imparting milk flavor to foods and beverages.

First, a fragrance is generally used. However, although the flavor is certainly imparted with a milk flavor, since the taste is not thick, the top milk flavor is too strong. On the other hand, there is a problem that the milk flavor is not stretched and does not become a rich milk flavor.
Therefore, a milk flavor imparting material using a natural food material has been devised. For example, an amino-carbonyl reaction product of a peptide and a carbonyl compound (see, for example, Patent Document 1), a dried product of alkali-treated brewer's yeast (see, for example, Patent Document 2), sucralose (see, for example, Patent Document 3), corn powder and fats and oils (For example, see Patent Document 4) and the like have been proposed.
However, these materials do not actually impart the milk flavor itself, but obtain a milk flavor by imparting a rich taste. Therefore, in the case of the food / beverage products which do not contain a milk protein, there existed a problem that a rich taste was provided but a milk flavor was not provided. In addition, even in the case of foods and drinks with a certain amount of milk protein content, the flavor of ingredients other than milk flavor is similarly enhanced, and it does not feel that milk flavor has been imparted was there.

On the other hand, whey mineral is known as a milk raw material that condenses the rich taste of milk other than milk protein. And it is proposed to use this whey mineral as a milk flavor imparting material for food and drink. (For example, see Patent Document 5)
However, because this whey mineral does not contain the rich milk flavor of milk fat and milk protein, even if it can give the rich taste of milk to food and drink, it does not give a rich milk flavor There was a problem.

JP 2007-202492 A JP 2010-057434 A JP 2000-135055 A JP 2000-004822 A JP 2014-050337 A

  Accordingly, an object of the present invention is to provide a milk flavor imparting material that can replace milk powders, particularly skim milk powder, and can impart a good milk flavor to foods and drinks.

  As a result of various studies to solve the above problems, the present inventors have formulated whey minerals and fermented flavor materials in a specific ratio, and preferably a composition using phospholipids and saccharides in combination can solve the above problems. I found.

  That is, the present invention provides (A) whey mineral and (B) lactic acid fermented flavor material with (B) lactic acid fermented flavor material as solid content with respect to 1 part by mass of solid content of (A) whey mineral. The milk flavor imparting material characterized by containing 0.001-5 mass parts.

  Although the milk flavor imparting material of the present invention has reduced the milk fat and milk protein content as much as possible, when added to food and drink, it does not affect the flavor and physical properties of the food and drink itself, and the food and drink has a rich thickness. Since a certain milk flavor can be provided, powdered milk used at the time of food-drinks manufacture can be substituted.

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

  As the whey mineral used in the present invention, since a milk flavor imparting material having high versatility for food processing can be obtained, it is preferable that the purity is high, that is, the content of impurities such as protein and lactose is low. That is, it is preferable to use a whey mineral having an ash content of 30% by mass or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% by mass or more. The higher the ash content, the better.

  In addition, as the whey mineral used in the present invention, the calcium content in the solid content can be imparted with a particularly good milk flavor and does not cause precipitation or turbidity even when used in food or drink having a heating step. Is preferably less than 2% by weight, more preferably less than 1% by weight, even more preferably less than 0.5% by weight of whey mineral. The lower the calcium content, the better.

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

The whey mineral can be used in any form such as fluid, paste or powder.
In the present invention, when the whey mineral has a non-solid property such as fluid or paste, the solid content is treated as whey mineral.

Next, the lactic acid fermentation flavor material used by this invention is demonstrated.
The lactic acid fermentation flavor material is a flavor material obtained by lactic acid fermentation of a substrate that can be assimilated by lactic acid bacteria. As the substrate, it is preferable to use a milk raw material in terms of obtaining a good milk flavor. . The milk ingredients include milk, concentrated milk, condensed milk, whey, cream, butter, butter cream, cream cheese, natural cheese, processed cheese, and other milk products and dairy products as well as skim milk powder, whole milk powder, whey powder, etc. And dairy products containing lactose such as skim milk can also be used.

In the present invention, as the lactic acid fermentation flavor material, commercially available foods and beverages and flavor materials utilizing lactic acid fermentation, such as cream cheese, natural cheese, process cheese, yogurt, fermented milk beverage, fermented seeds for bread making, etc. are used. You can also
In the present invention, as the lactic acid fermentation flavor material, two or more lactic acid fermentation flavor materials having different substrates and fermentation conditions may be used.

  Hereinafter, the preferred embodiment when the milk raw material is used as a substrate that can be assimilated by lactic acid bacteria will be described in detail with respect to the method for producing a lactic acid fermentation flavor material.

  In order to obtain the lactic acid fermentation flavor material, first, a mixed solution containing a substrate capable of assimilating lactic acid bacteria, preferably a milk raw material is prepared.

  Specifically, milk, milk products containing a lot of water such as milk, concentrated milk, whey, cream, butter, cream cheese, natural cheese, processed cheese, or water, skimmed milk powder, whole milk powder, whey powder, etc. Milk mix containing milk ingredients by adding milk ingredients such as powdered milk, milk protein, lactose, butter, etc., and adjusting the water content to preferably 20-95% by mass, more preferably 70-90% by mass Use liquid. In addition, the mix liquid containing the milk raw material may be an oil-in-water emulsion to which edible oils and fats are added, but in order to obtain a lactic acid fermentation flavor material with a good flavor balance, in the present invention, the mix liquid has a fat content. Preferably it is 10 mass% or less, More preferably, you may be 5 mass% or less.

It is preferable that the content of the said milk raw material is 2-50 mass% as non-fat milk solid content by the point which can manufacture stably the lactic-acid-fermentation flavor raw material with which the flavor was reinforced, and 5-20 mass%. % Is more preferable.
In addition, the mixed solution preferably contains 0.01 to 0.2% by mass of free fatty acid, more preferably 0.02 to 0.1% by mass in terms of obtaining a lactic acid fermentation flavor material with enhanced flavor. It is preferable. If it is less than 0.01% by mass, it is difficult to obtain the effect of flavor enhancement by containing free fatty acids, and if it exceeds 0.2% by mass, a fatty acid odor remains in the lactic acid fermentation flavor material, which is not preferable. In order to make the free fatty acid content in the mix liquid within the above range, a method using a milk raw material with a high free fatty acid content, a method of adding a free fatty acid or a raw material with a high free fatty acid content separately, and further containing fats and oils Examples include a method of decomposing a mixed solution with a lipolytic enzyme such as lipase.In the present invention, since a lactic acid fermentation flavor material having a good flavor can be stably produced, butter decomposition products, butter oil decomposition products, A method using a milk raw material having a high free fatty acid content such as a cream decomposed product or a cheese decomposed product is preferable, and a butter decomposed product is particularly preferably used.

  Next, the mix liquid containing this milk raw material is heated as needed. The heating temperature is preferably 35 to 75 ° C. Further, homogenization is performed as necessary. Examples of the homogenizer for homogenization include a kettle type cheese emulsification pot, a high-speed shear emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. Homogenization is performed at a homogenization pressure of 1 to 200 MPa.

  After homogenization, heat sterilization is performed as necessary. As the method of heat sterilization, there is a direct heating method such as an injection method, an infusion method, a microwave, a Joule heating method, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, Heat treatment at 50 to 160 ° C., preferably 55 to 100 ° C., such as UHT, HTST, and LTLT may be performed.

  Lactic acid bacteria are added to the mix solution containing the milk raw material thus prepared, and lactic acid fermentation is performed.

The lactic acid bacteria used in the present invention are not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus casei subsp. Casei, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptusocenteric Bifidobacterium infantis, Bifidobacterium breve etc. are mentioned, These can also be used independently or can also be used in combination of 2 or more type.
Moreover, these lactic acid bacteria can also be used in the form of fermented milk containing lactic acid bacteria. Furthermore, for the purpose of improving the flavor of the lactic acid fermentation flavor material, starters containing yeasts such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, Saccharomyces florentinus may be used.

  Here, in the present invention, one of Lactococcus lactis subsp. Lactis var. Diacetylactis, Lactobacillus helveticus, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Cremoris, or 2 in that a lactic acid fermentation flavor material having a better flavor can be obtained. It is preferable to use two or more species, and more preferably, Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris are used in combination, or Lactobacillus helveticus and Leuconostoc mesenteroides are used in combination.

  The addition amount of lactic acid bacteria is preferably 0.001 part by mass or more and 0.2 part by mass or less in terms of dry mass with respect to 100 parts by mass of the mixed solution from the viewpoint of efficiently obtaining a lactic acid fermentation flavor material having a pH described later. More preferably, it is 0.004 parts by mass or more and 0.05 parts by mass or less.

Moreover, what is necessary is just to select suitably the fermentation temperature (for example, 20-40 degreeC) suitable for each lactic acid bacteria used about the conditions of lactic acid fermentation about temperature.
The lactic acid fermentation time can be appropriately selected according to the substrate concentration, the amount of lactic acid bacteria added, etc., but preferably the pH value after lactic acid fermentation is 4 to 6, more preferably 4.0 to 5.5, and still more preferably. The time is 4.2 to 5.2, and most preferably 4.3 to 4.8.
In addition, although it may be in a stationary state at the time of the lactic acid fermentation, it is preferably stirred. Preferable stirring conditions are 5 to 50 rotations per minute, more preferably 10 to 30 rotations.

  The solid content of the lactic acid fermentation flavor material thus obtained is preferably 5 to 20% by mass, and more preferably 10 to 15% by mass. Moreover, as a saccharide content of this lactic-acid fermentation flavor raw material, it is preferable that it is 2-15 mass%, and it is more preferable that it is 3-10 mass%. Moreover, it is preferable that it is 0.01-1 mass% as a phospholipid content of the lactic acid fermentation flavor material obtained in this way, and it is more preferable that it is 0.02-0.5 mass%.

The milk flavor imparting material of the present invention is the above-mentioned whey mineral and lactic acid fermented flavor material with 0.001 to 5 (B) lactic acid fermented flavor material as solid content with respect to 1 part by mass of the solid content of whey mineral (A). Part by mass, preferably 0.01 to 2 parts by mass, more preferably 0.05 to 0.8 parts by mass.
Here, the effect of the present invention cannot be obtained when the content of the (B) lactic acid fermentation flavor material is less than 0.001 part by mass as the solid content with respect to 1 part by mass of the solid content of (A) whey mineral, and 5 mass. If it exceeds the part, the flavor deteriorates due to acidity.

  The milk flavor imparting material of the present invention is added to the whey mineral and the lactic acid fermentation flavor material, and (C) phospholipid is 0.0001 to 0.5 mass based on 1 part by mass of the solid content of (A) whey mineral. Parts, preferably 0.0005 to 0.1 parts by mass, more preferably 0.001 to 0.05 parts by mass, depending on the point that the richness of milk becomes higher and whey minerals It is possible to prevent the dispersibility of the lactic acid fermented flavor material from being impaired or the formation of aggregates due to the increase in ionic strength. Is preferable in terms of increasing

Here, the effect of the present invention cannot be obtained when the content of (C) phospholipid is less than 0.0001 part by mass with respect to 1 part by mass of the solid content of (A) whey mineral, and exceeds 0.5 part by mass. Because of the bitterness peculiar to phospholipids, the flavor may deteriorate.
The (C) phospholipid content also includes phospholipids contained in the (B) lactic acid fermentation flavor material and other components described below.

The phospholipid used in the present invention is not particularly limited, and any phospholipid may be used as long as it can be used in foods. Examples of the phospholipid include sphingophospholipids such as stingomyelin, and diacylglycerophospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, and phosphatidic acid. On the other hand, it is possible to use lysophospholipids that have been subjected to enzyme treatment with phospholipase or the like to improve emulsifying power, and food materials containing the phospholipids or lysophospholipids. In this invention, 1 type, or 2 or more types selected from these can be used as a phospholipid.
In the milk flavor imparting material of the present invention, it is preferable to use a food material containing the above phospholipid rather than the above phospholipid itself. Examples of food materials containing this phospholipid include egg yolk, soybean, cow's milk, goat milk, sheep milk, horse milk, human milk, etc., but contain milk-derived phospholipids in terms of flavor and texture. It is preferable to use a food material to be used, and it is more preferable to use a food material containing a phospholipid derived from milk.

  When using the foodstuff containing the said milk-derived phospholipid, it is preferable that the content of the phospholipid in solid content is 0.5 mass% or more on the basis of the solid content, more preferably 2 mass%. As described above, it is preferable to use a food material of 3% by mass or more, and most preferably 4 to 40% by mass.

The food material containing the phospholipid may be liquid, powder, or concentrate. However, it is preferable not to use in the present invention a food material concentrated using a solvent so that the content of phospholipid in the solid content derived from milk is 2% by mass or more, because of a problem in flavor.
The method for quantifying the phospholipid in the solid content of the food material containing the milk-derived phospholipid can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the food material containing milk-derived phospholipid.

  First, the lipid of the food material containing milk-derived phospholipid is extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of a solid content of a food material containing milk-derived phospholipid is obtained from the obtained amount of phosphorus using the following formula.

  Phospholipid (g / 100 g) = [phosphorus amount (microg) / milk raw material collection amount (g)] × (25.4) × (0.1 / 1000)

As a food material in which the content of phospholipid in the solid content derived from milk is 0.5% by mass or more, for example, an aqueous phase component (buttermilk) produced when producing butter from cream, cream or Examples include an aqueous phase component generated when producing butter oil from butter.
As for the aqueous phase component produced when producing butter from the above cream, the content of phospholipid in the solid content derived from milk is usually about 0.5 to 1.5% by mass. On the other hand, the composition of the aqueous phase component produced when producing butter oil from cream or butter varies greatly depending on the production method, but the content of phospholipid in the solid content derived from milk is about 2 to 15% by mass. It contains a large amount of phospholipid.

  That is, in the present invention, as a food material in which the content of phospholipid in the milk-derived solid content is 0.5% by mass or more, an aqueous phase component produced when producing butter from cream, and / or cream Alternatively, it is preferable to use an aqueous phase component generated when producing butter oil from butter, and more preferably, an aqueous phase component generated when producing butter oil from cream or butter is used.

Next, the manufacturing method of the water phase component produced when manufacturing butter from said cream is demonstrated.
A method for producing an aqueous phase component produced when producing butter from cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the fat globule is broken and aggregated by an emulsion breaker, and is produced as a by-product of butter in a process of forming butter granules.

  A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example. First, the butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, if the content of phospholipid in the milk-derived solid content is 0.5% by mass or more, the aqueous phase component may be used as it is, and spray drying, concentration, freezing, etc. You may use what gave the process.

  In the present invention, part or all of the phospholipid of the food material having a phospholipid content of 0.5% by mass or more in the solid content derived from milk may be lysed as it is, or after concentration. It may be lysed. Further, the obtained lysed product may be further concentrated or spray-dried.

  In order to lyze the phospholipid in the food material having a phospholipid content of 0.5% by mass or more in the milk-derived solid content, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred.

  In addition, the milk flavor imparting material of the present invention, when using a food material having a phospholipid content of 0.5 mass% or more in the solid content derived from milk as the phospholipid, the food material as a solid content, Preferably it is 0.1-8 mass%, More preferably, it is 0.5-7 mass%, Most preferably, it is good to contain 1-4 mass%.

The milk flavor imparting material of the present invention further comprises (D) a saccharide in an amount of 0.5 to 40 parts by mass as a solid relative to 1 part by mass of the solid content of (A) whey mineral. Even if it is a case where it adds with respect to the food / beverage products which do not contain, sufficient milk flavor provision effect is acquired, and the food / beverage products near the flavor at the time of using powdered milk, especially skim milk powder are preferable.
Here, it is difficult to obtain a positive effect by adding the saccharide when (A) the content of the saccharide with respect to 1 part by mass of the whey mineral is less than 0.5 parts by mass as the solid content. If it exceeds the mass part, the sweetness is too strong and the flavor balance may be impaired.
The (D) saccharide content includes (B) a lactic acid fermentation flavor material, a food material containing the phospholipid, and saccharides contained in the following other components.

  Saccharides that can be used in the present invention include lactose, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, reduced starch saccharified product, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reducing sugar, Reduced palatinose, sorbitol, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, xylooligosaccharide, raffinose, lactulose, palatinose, palatinose Examples thereof include sugars such as oligosaccharides and sugar alcohols. These saccharides can be used alone or in combination of two or more.

  In the present invention, it is preferable to use lactose among the above saccharides in the case of obtaining almost the same flavor as when powdered milk, particularly skim milk powder is used.

  In addition, when using lactose, the preferable content is 0.5-40 mass parts as solid content with respect to 1 mass part of solid content of (A) whey mineral, Preferably it is 2-25 mass parts. Preferably it is 5-15 mass parts.

  Furthermore, in the present invention, galactooligosaccharide is used among the above saccharides when a milk flavor imparting material having almost the same flavor as when milk powder, particularly skim milk powder is used, and having a high water solubility is obtained. Is preferred.

  In addition, when using galactooligosaccharide, the preferable content is 0.5-40 mass parts as solid content with respect to 1 mass part of solid content of (A) whey mineral, Preferably it is 2-25 mass parts, More preferably, it is 5-15 mass parts.

  Moreover, in this invention, when calculating | requiring the milk flavor imparting material used for the food / beverage products which have heating processes, such as the time of heat sterilization, at the point by which the browning in the case of a heating process is suppressed, reduced starch saccharified material, reduced starch syrup, It is preferable to use sugar alcohols such as reduced palatinose, sorbitol, reduced lactose, xylitol, maltitol, erythritol, mannitol, palatinose, palatinose oligosaccharide.

  In addition, when using sugar alcohol, the preferable content is 0.5-40 mass parts as solid content with respect to 1 mass part of solid content of (A) whey mineral, Preferably it is 1.8-25 mass. Part, more preferably 4.5 to 15 parts by mass.

  The preferable content of the saccharide is determined in consideration of the sweetness of the saccharide to be used, and the preferable content when two or more saccharides are used in combination is determined according to the ratio of the amounts used. preferable.

  The content of fats and oils of the milk flavor imparting material of the present invention is not particularly limited, but in terms of dispersibility and taste at the time of addition to foods and beverages, and further, the milk flavor imparting effect may be impaired. Preferably, it is 20 mass% or less, More preferably, it is 10 mass% or less, More preferably, it is 5 mass% or less, Most preferably, it is preferable not to contain substantially.

  Here, “substantially does not contain fats and oils” is a content that is 1.0% by mass or less, preferably 0.8% by mass or less, as measured by the Rosette Gottlieb method.

  The milk flavor imparting material of the present invention can use other components other than the above (A), (B), (C) and (D) as long as the effects of the present invention are not impaired. Examples of the other components include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curdlan , Tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum, methylcellulose, carboxymethylcellulose, polydextrose and other gelling agents and stabilizers, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid Ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglyceride Phosphoric fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, emulsifier such as polyoxyethylene sorbitan fatty acid ester, sequestering agent, salt, salt salt and rock salt, acesulfame potassium, High-sweetness sweeteners such as sucralose, stevia, aspartame, saccharin, neotame, licorice, rahan fruit, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monelin, inorganic salts, organic acid salts, diglycerides, plant sterols, plant sterol esters, Dextrins such as linear dextrin, branched dextrin, cyclic dextrin, indigestible dextrin, water, alcohol, propylene glycol, edible oil and fat, protein , Flavoring agents, bittering agent, taste components of seasonings, coloring agents, preservatives, antioxidants, pH modifiers, reinforcing agents, enzymes, may be incorporated.

  In addition, in this invention, it is preferable that the said other raw material shall be 80 mass% or less as solid content in solid content of a milk flavor imparting material, More preferably, it shall be 50 mass% or less.

  Moreover, the total content of each solid content of the whey mineral and lactic acid fermentation flavor material of the milk flavor imparting material of the present invention is preferably 1 to 100% by mass in the solid content of the milk flavor imparting material of the present invention. Preferably it is 10-95 mass%, More preferably, it is 10-60 mass%, Most preferably, it is 10-20 mass%. The content of 1% by mass or more is preferable from the viewpoint that the effects of the present invention can be clearly obtained.

  The form of the milk flavor imparting material of the present invention is not particularly limited, and may be any form such as solid, granule, powder, paste, fluid, and liquid, but is powdery or liquid. It is preferable.

Moreover, when the milk flavor imparting material of the present invention is in the form of paste, solid, granule or powder, the total content of the four components of whey mineral, lactic acid fermentation flavor material, phospholipid and saccharide is In the milk flavor imparting material of the present invention, the solid content is preferably 0.5 to 100% by mass, more preferably 10 to 100% by mass, further preferably 20 to 100% by mass, and most preferably 60 to 100% by mass. It is.
By setting it within this range, it can be generally used as an alternative to milk powder, particularly skim milk powder.

  In addition, when the milk flavor imparting material of the present invention is in a fluid or liquid form, the total content of the four components of whey mineral, lactic acid fermentation flavor material, phospholipid and saccharide is the milk flavor imparting material of the present invention. The solid content is preferably 0.5 to 20% by mass, more preferably 3.5 to 10% by mass.

  By setting it within this range, it can be conveniently used as an alternative to powdered milk, particularly skim milk powder, without considering solubility as if it is used as an aqueous solution of milk powder.

  The milk flavor imparting material of the present invention can be applied to various foods and drinks that require milk flavor. And when the form of the milk flavor imparting material of the present invention is any of paste, solid, granule and powder, it is directly used as an alternative to powdered milk, especially as an alternative to skim milk powder. When the milk flavor imparting material of the invention is in the form of paste, fluid or liquid, it can be used as an alternative to powdered milk, particularly skim milk in consideration of its moisture.

  Specific examples of the food and drink include, for example, cafe au lait, milk tea, matcha milk, milk cocoa, iced milk cocoa, hot chocolate, lactic acid bacteria beverage, carbonated lactic acid bacteria beverage, fermented milk beverage, drink yogurt, non-fat milk, and low fat. Various beverages such as milk, strawberry milk, fruit juice beverages, fruit beverages, kahlua milk, Baileys milk, creams such as custard cream, flower paste, white cream, butter cream, creamy foods such as stew, curry, white sauce, gratin , Soups such as corn soup and crumb chowder, ice cream, ice milk, desserts such as lacto ice, jelly, apricot tofu, bavaroa, mousse and pudding, dressings such as margarines, mayonnaise and dressing, cheese-like food, bread Kind Mention may be made of confectionery, ham, sausages and other processed foods in the summer class, caramel candy, chocolate, biscuits, cookies, sponge cake, butter cake and the like.

  The addition amount of the milk flavor imparting material of the present invention in the above food and drink is not particularly limited and is appropriately determined according to the food and drink to be used and the strength of the milk flavor to be sought. The total solid content of the whey mineral and the lactic acid fermentation flavor material is preferably 0.05 to 20 parts by mass, more preferably 0.2 to 10 parts by mass, and still more preferably 0.3 to 5 parts by mass. Is the amount. If it is less than 0.2 parts by mass or exceeds 20 parts by mass, the effect of imparting milk flavor is hardly recognized, and if it exceeds 20 parts by mass, the bitter taste of whey minerals may be felt.

  Moreover, when the milk flavor imparting material of the present invention does not contain saccharides, when the saccharide content of the food or drink is low, the effect may not be sufficiently exhibited. The ratio of the whey mineral contained in the content and the flavor-imparting material added is 1 part by mass of the solid content of the whey mineral, and the saccharide contained in the food or drink is preferably 0.5 parts by mass or more as the solid content. Is preferably 2 parts by mass or more, more preferably 5 parts by mass or more.

Next, the food / beverage products of this invention are described.
The food / beverage product of the present invention is a food / beverage product obtained by adding the milk flavor imparting material of the present invention described above, and it is a case where the amount of powdered milk, particularly skim milk powder is small, or even when it does not contain powdered milk. However, it has the characteristic that the milk flavor with rich thickness is provided to food-drinks.
The method for adding the milk flavor imparting material of the present invention in foods and drinks is not particularly limited, and is mixed, sprayed, sprayed, dissolved in foods and drinks or their materials during the production, processing, cooking, and food and drink production. Or any other means.
In addition, the addition amount of the said milk flavor imparting material of the said invention in the food / beverage products of this invention is as above-mentioned.

Next, the milk flavor imparting method for food and drink according to the present invention will be described.
The method for imparting milk flavor of foods and beverages according to the present invention is to add the above-mentioned milk flavor imparting material of the present invention to foods and beverages. When the amount of powdered milk, particularly skim milk powder is small, it does not contain powdered milk. Even if it is a case, a rich and thick milk flavor is given to food and drink.
The method of adding the milk flavor imparting material of the present invention to food and drink and the amount added are as described above.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

<Manufacture of whey minerals>
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat treatment at 80 ° C. for 20 minutes The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral A having a solid content of 98% by mass was obtained by spray drying. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Preparation of lactic acid fermentation flavor material A>
Skim milk powder (phospholipid content less than 0.3% by weight) 10 parts by weight, whey powder (phospholipid content less than 0.2% by weight) 2 parts by weight and water 82.99 parts by weight, heated to 55 ° C., Homogenized at a clearance of 0.2 mm and a rotation speed of 3500 rpm in a Charlotte colloid mill manufactured by Chemi-Colloid Co., Ltd., sterilized by heating at 80 ° C. for 3 minutes in a plate heat exchanger, cooled to 30 ° C. in a plate heat exchanger, A mix solution having a non-fat milk solid content of 12% by mass and a free fatty acid content of less than 0.01% by mass was prepared. 0.01 parts by mass of a lactic acid bacteria starter composed of two species of Lactococcus lactis subsp. Lactis var. Diacetylactis and Leuconostoc mesenteroides subsp. Cremoris is added to the mixed solution containing the milk ingredients, and the mixture is stirred at 30 ° C. at 15 rpm. Fermented for hours. Here, as a phospholipid, a concentrate of an aqueous phase component produced when producing butter oil from cream (phospholipid content 3.7 mass%, protein content 12 mass%, non-fat milk solid content 33.4 mass%, 5 parts by weight of milk-derived solid content 38% by weight and phospholipid content 9.8% by weight in milk-derived solid content), and in the second lactic acid fermentation step, the mixture was stirred at 30 ° C. at 10 rpm. While fermenting for 7 hours, a lactic acid fermentation flavor material A containing 12% by mass of solids, 0.2% by mass of phospholipids, 5% by mass of saccharides, and having a pH of 4.71 was obtained.

<Preparation of lactic acid fermentation flavor material B>
Nonfat dry milk (phospholipid content less than 0.3% by weight) 4.5 parts by weight, whey powder (phospholipid content less than 0.2% by weight) 3.5 parts by weight, total milk protein 1 part by weight (phospholipid content 0. Less than 1% by mass), 4 parts by mass of unsalted butter (phospholipid content less than 0.5% by mass), butter degradation products (Delician Butter Taste HB-2, manufactured by Taiyo Inc.), and water 86.78 parts by mass are mixed, heated to 55 ° C., homogenized at a clearance of 0.2 mm and a rotational speed of 3500 rpm using a chemi-colloid Charlotte colloid mill, and sterilized by heating at 80 ° C. for 3 minutes in a plate heat exchanger. Then, it cooled at 30 degreeC with the plate-type heat exchanger, and prepared the mix liquid whose non-fat milk solid content is 9 mass% and free fatty acid content is 0.035 mass%. Add 0.01 parts by weight each of Lactobacillus helveticus and Leuconostoc mesenteroides lactic acid bacteria starter to the mixed solution containing this milk raw material, and ferment for 12 hours with stirring at 30 rev / min at 30 ° C., solid content 13% by mass, phospholipid The lactic acid fermentation flavor raw material B which contains less than 0.05 mass%, 6 mass% saccharides, and pH is 4.54 was obtained.

<Manufacture of milk flavoring material>
[Examples 1 to 11]
Whey mineral A, lactic acid fermentation flavor material A, commercially available plain yogurt (Bulgaria yogurt: manufactured by Meiji Co., Ltd.), yogurt powder (yogurt powder YP-A: Morinaga Milk Industry Co., Ltd.), lactic acid fermentation flavor material for baking (Porte TZ-10: manufactured by MC Food Specialties Co., Ltd.), powdered product of aqueous phase component produced when producing butter oil from cream, concentrate of aqueous phase component produced when producing butter oil from cream, Using high-purity phospholipid (Resion P: manufactured by Riken Vitamin), lactose, reduced water candy (PO-500: Mitsubishi Corporation Foodtech), galactooligosaccharide (Oligomate 55N: Yakult Pharmaceutical Co., Ltd.) and water, According to the formulation, milk flavor imparting materials A to K of the present invention were produced.

In addition, about the manufacturing method, although it was based on the method of melt | dissolving and mixing all the raw materials about Examples 1-3 and Examples 8-11, it manufactured by the following manufacturing method about Examples 4-7.
For Example 4, using a high-speed vacuum dryer FS-VDGS-10J (Earth Technica), ingredients other than the lactic acid fermentation flavor material were mixed, and then the lactic acid fermentation flavor material was added and mixed. The powder was dried under reduced pressure at 0 ° C. to obtain a powdery milk flavor imparting material D having a solid content of 98.0% by mass.
For Example 5, using high-speed vacuum dryer FS-VDGS-10J (Earth Technica), mix ingredients other than lactic acid fermentation flavor material, then add lactic acid fermentation flavor material and milk material (concentrate) -After mixing, it dried under reduced pressure at 45 degreeC, and the powdery milk flavor imparting material E with a solid content of 97.8 mass% was obtained.

  For Example 6, raw materials other than lactose (24 parts by mass) were dispersed in 100 parts by mass of water, and this dispersion was dried with a spray dryer. With respect to the total amount of the powder (14.8 parts by mass), 85 parts by mass of lactose was mixed with a powder mixer to obtain a powdery milk flavor imparting material F having a solid content of 99.8% by mass.

About Example 7, after melt | dissolving and mixing all the raw materials, UHT sterilization was performed and the liquid milk flavor imparting material G was obtained.
(B) Solid content of lactic acid fermentation flavor material with respect to (A) 1 part by weight of solid content of whey mineral, (A) 1 part by weight of solid content of whey mineral Table 2 shows the (C) phospholipid content and (D) saccharide solid content of 1 part by mass of (A) whey mineral solid content.
In addition, the total solid content of the four components of whey minerals, lactic acid fermentation flavor materials, phospholipids and sugars of the obtained milk flavor imparting materials A to K is shown in Table 3.

  The obtained milk flavor imparting materials A to K were subjected to the following “milk flavor evaluation test”.

<Milk flavor evaluation test 1>
The milk flavor imparting materials A to F and H to J were dissolved in water in accordance with the formulation described in Table 4 so that the carbohydrate concentration was 4.8% by mass to obtain an aqueous solution, which was subjected to a milk flavor evaluation test.
On the other hand, a 9% by weight aqueous solution of skim milk powder is prepared, and a seven-step evaluation of 1 to 7 points is performed on the three points of the aqueous solution of the milk flavor imparting material and the top milk flavor, milk flavor elongation, bitterness and gummy taste ( The strength when the non-fat dry milk 9 mass% aqueous solution was 4 points was scored with 7 points for the strongest case and 1 point for the weakest case, and the average points of 10 panelists are shown in Table 5.
From the results in Table 5, it can be seen that the milk flavor imparting materials A to F and H to J of the present invention have a flavor profile equivalent to that of skim milk powder, while the bitterness and gummy taste are reduced.

<Milk flavor imparting test 1 (cafe au lait)>
Example 12
A coffee extract was obtained by extracting 40 g of commercial regular coffee with 620 g of hot water. Café Ale A was prepared by mixing 370 parts by mass of this coffee extract with 35 parts by mass of sugar, 40 parts by mass of milk, 1.5 parts by mass of milk flavoring material G, and 50 parts by mass of water.

[Comparative Example 1]
A coffee extract was obtained by extracting 40 g of commercial regular coffee with 620 g of hot water. Caffe oleau B was prepared by mixing 370 parts by mass of this coffee extract with 35 parts by mass of sugar, 40 parts by mass of milk, 6 parts by mass of skim milk powder, and 49 parts by mass of water.
As a control, café au lait C obtained by mixing 370 parts by mass of the coffee extract with 35 parts by mass of sugar and 95 parts by mass of milk was prepared, and the café olea A obtained in Example 12 and Comparative Example 1 were used. When the flavors of the obtained cafe au lait B were compared, the cafe au lait B of Comparative Example 1 had less milk fat and reduced calories compared to the control cafe oleo C using only milk. There was no richness and a powdery odor. On the other hand, the cafe au lait A of Example 12 has a lower amount of carbohydrates than the café oleo B of Comparative Example 1, and thus, even though the calorie is lower, the control cafe oleo C using only milk is used. It had a near body and was given a rich and thick milk flavor without any taste.

Example 13
Café au lait D was prepared by the same composition and production method as Example 12 except that the milk flavor imparting material G was changed to 1.5 parts by mass instead of the milk flavor imparting material G 1.5 parts by mass. When the flavors of Ole B and Caffe Ole C were compared, Caffe Ole D had a lower amount of carbohydrate than Café Ole B of Comparative Example 1 and therefore, even though it had a lower calorie, milk. There was a richness close to that of the control cafe au lait C, which had a rich and thick flavor without taste.

<Milk flavor imparting test 2 (milk chocolate)>
Example 14
90 parts by weight of cacao, 164 parts by weight of sugar, 50 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 20 parts by weight of milk flavoring material D, 13 parts by weight of indigestible dextrin, 125 parts by weight of cocoa butter, 25 parts by weight of hard butter, Milk chocolate A was obtained by a conventional method with 2.5 parts by mass of lecithin and 1 part by mass of fragrance.

[Comparative Example 2]
A blend of 90 parts by weight of cacao, 164 parts by weight of sugar, 50 parts by weight of whole milk powder, 43 parts by weight of skim milk powder, 125 parts by weight of cocoa butter, 25 parts by weight of hard butter, 2.5 parts by weight of lecithin, and 1 part by weight of flavor. Milk milk B for comparison was obtained by the method.
When the flavors of the above-mentioned two types of milk chocolate were compared, both had a thick milk flavor with almost the same strength, but the milk chocolate A obtained in Example 14 had a richer milk flavor. Was felt.

<Milk flavor imparting test 3 (margarine)>
Example 15
To 72.47 parts by mass of mixed fats and oils uniformly mixed with 95 parts by mass of random transesterified fat and oil of palm super olein and 5 parts by mass of palm stearin, 3 parts by mass of glycerin fatty acid ester, 0.01 parts by mass of 60% tocopherol, The mixed and dissolved oil phase was kept at 60 ° C. On the other hand, to the 20.89 parts by mass of water, 2.43 parts by mass of the milk flavor imparting material E, 1 part by mass of salt, and 0.2 parts by mass of the fragrance are added and the dissolved aqueous phase is added to the oil phase to obtain a preliminary emulsion. After sterilizing using steam at 90 ° C. for 1 minute, quenching plasticization was performed using a combinator to obtain margarine A.

[Comparative Example 3]
Except for changing the water from 20.89 parts by mass to 19.32 parts by mass and further changing to 4 parts by mass of skim milk powder instead of 2.43 parts by mass of the milk flavor imparting material E, the same procedure as in Example 15 was repeated. Thus, margarine B for comparison was obtained.
When the flavors of the above-mentioned two types of margarine were compared, both had a thick milk flavor with almost the same strength, but the margarine A obtained in Example 15 felt a richer milk flavor. It was.

<Milk flavor imparting test 4 (Pullman type bread)>
Example 16
Powerful flour (Eagle: made in Japan) 70 parts by weight, fresh yeast 2 parts by weight, yeast food 0.1 part by weight and water 40 parts by weight are put into a mixer bowl, using a hook, low speed for 2 minutes, medium speed Mix for 2 minutes to obtain a medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The medium-type fermented dough is again put into the mixer bowl, and as a main kneading process, 30 parts by weight of strong flour (Eagle: made in Japan), 5 parts by weight of white sucrose, 22.2 parts by weight of milk flavoring material H, 1.5 parts by mass of sodium chloride and 5 parts by mass of water were added, and the mixture was mixed for 3 minutes at low speed and 3 minutes at medium speed. Here, 8 parts by weight of shortening was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain bread dough. The kneading temperature of the resulting bread dough was 28 ° C. Here, after taking the floor time of 20 minutes, 230 g was divided and rounded. Next, after taking a bench time of 20 minutes, mold it, mold 6 pieces into a U-shaped Pullman mold, take a proof at 38 ° C and relative humidity of 85% for 50 minutes, and then set it to 200 ° C. In a fixed kiln and baked for 40 minutes to obtain a pullman-type bread B.

[Comparative Example 4]
For comparison, according to the formulation and production method of Example 16, except that 22.2 parts by mass of the milk flavor imparting material H is changed to 2 parts by mass of skim milk powder and 5 parts by mass of water in the main kneading process is changed to 27 parts by mass. Pullman type bread B was obtained.
When the flavors of the above-mentioned two kinds of pullman bread were compared, both had a milk flavor with almost the same strength, but the pullman bread A obtained in Example 16 was richer. Milk flavor was felt.

<Milk flavor imparting test 5 (sweetened condensed milk)>
Example 17
The milk flavor imparting material K8.5 parts by mass, granulated sugar 44 parts by mass, lactose 11 parts by mass and water 18 parts by mass were heated to 70 ° C., mixed and dissolved, and then fresh cream (milk fat 45% product) was added to 18. 5 parts by mass was added and mixed, and cooled to room temperature to obtain a sweetened condensed milk flavored composition A. (The milk fat content of the composition was 8.4%, carbohydrate was 56%, of which sucrose was 44%)

[Comparative Example 5]
Among the blends of Example 17, the milk flavor imparting material K is 8.5 parts by mass, the lactose is replaced by 11 parts by mass, and the skim milk powder is 22 parts by mass, and the blending amount of the fresh cream (milk fat 45% product) is 18.3 masses. A comparative sweetened condensed milk-flavored composition B was obtained in the same manner as in Example 16 except that the composition B was used. (The milk fat content of the composition was 8.4%, carbohydrate was 56%, of which sucrose was 44%.)
30 g of strawberry is lightly crushed, and 5 g of each of the sweetened condensed milk flavor composition A obtained in Example 17 and the sweetened condensed milk flavor composition B of Comparative Example 5 are added to each other and mixed so as to soften to make a dessert. When the comparison was made, both had a thick condensed milk flavor with almost the same strength, but the dessert using the sweetened condensed milk flavor composition A obtained in Example 17 had a rich condensed milk flavor. I felt it.

<Milk flavor imparting test 6 (Fat spread)>
Example 18
Palm oil 45 mass parts, lecithin 0.5 mass part, sucrose fatty acid ester 0.5 mass part, and fragrance | flavor 0.1 mass part are mixed, and it is set as an oil phase. On the other hand, 4.35 parts by weight of water, 35 parts by weight of syrup (sugar content 70% by weight, water 30% by weight), 20% sweetened egg yolk 3.5 parts by weight, 1.4 parts by weight of a shelf-life improvement preparation based on glycine, poly 0.1 parts by mass of glycerin fatty acid ester, 8.5 parts by mass of the sweetened condensed milk flavor composition A obtained in Example 17, 1 part by mass of skim milk powder, and 0.05 parts by mass of sodium chloride are mixed to obtain an aqueous phase. Fat phase A was obtained by mixing and emulsifying the oil phase and aqueous phase, followed by rapid plasticization.

[Comparative Example 6]
Fat spread B for comparison in the same manner as in Example 18 except that the composition B described in Example 18 was replaced with the sweetened condensed milk-flavored composition A and the sweetened condensed milk-flavored composition B was obtained in Comparative Example 6. Got.
The fat spread 0.5 g obtained in Example 18 and Comparative Example 6 was applied to a bucket (about 10 g) sliced to a thickness of 1 cm, and the flavor was evaluated. Although it had a certain milk flavor, the fat spread A obtained in Example 18 felt a rich condensed milk flavor.

<Milk flavor imparting test 7 (whipped cream)>
Example 19
Palm kernel oil 2.5 parts by mass, palm kernel stearin 2.5 parts by mass and butter oil 30 parts by mass were heated and dissolved at 65 ° C. to obtain an oil phase. On the other hand, 2 parts by mass of milk flavoring material E, 0.2 parts by mass of sucrose fatty acid ester, 0.04 parts by mass of high-viscosity xanthan gum, and 55.76 parts by mass of water are mixed and dissolved by heating at 65 ° C. It was. The aqueous phase and the oil phase are mixed and emulsified to prepare a preliminary emulsion, homogenized at a pressure of 3 MPa, and then sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. Thereafter, aging was performed in the refrigerator for 24 hours to obtain whipped cream A.

[Comparative Example 7]
Of the raw materials described in Example 19, a whipped cream B for comparison was obtained in the same manner as in Example 19 except that 3.2 parts by mass of skim milk powder was used instead of the milk flavor imparting material E2.
When the whipped creams obtained in Example 19 and Comparative Example 7 were whipped to make whipped creams and the flavor was evaluated, both were milk flavors with a thickness of almost the same strength. The whipped cream obtained from the whipped cream A obtained in step 1 felt a richer milk flavor.

<Milk flavor imparting test 8 (cake donut)>
Example 20
A cake donut premix powder was prepared by mixing 100 parts by weight of flour, 1 part by weight of baking powder, 15 parts by weight of dried whole eggs, 15 parts by weight of powdered sugar, and 5 parts by weight of milk flavor imparting material E using a powder mixer. With respect to 136 parts by mass of this premix powder, 67 parts by mass of water was added and mixed to obtain a cake donut dough. This cake donut dough was formed into donuts and then fried in oil at 160 ° C. to obtain cake donut A.

[Comparative Example 8]
Of the raw materials described in Example 20, a cake donut B for comparison was obtained in the same manner as in Example 20 except that the milk flavor imparting material E was changed to 5 parts by mass and replaced with 8 parts by mass of skim milk powder.
When the flavors of the cake donuts obtained in Example 20 and Comparative Example 8 were evaluated, both had a thick milk flavor with almost the same strength, but the cake donut A obtained in Example 20 was the same. A rich milk flavor was felt.

<Milk flavor imparting test 9 (milk tea)>
Example 21
What extracted with 900 mass parts of hot water with respect to 30 mass parts of commercially available black tea leaves was made into the black tea extract. Milk tea A was prepared by adding 5.5 parts by weight of sugar, 0.25 parts by weight of a milk flavor imparting material, 0.52 parts by weight of lactose, and 23.73 parts by weight of water to 70 parts by weight of this black tea extract.

[Comparative Example 9]
Of the raw materials described in Example 21, the milk flavor-imparting material K and lactose were replaced with 1 part by mass of skim milk powder, and 23.73 parts by mass of water described in Example 21 was 23.5 parts by mass. A milk tea B for comparison was prepared in the same manner as in No. 21.
When the flavors of the milk teas obtained in Example 21 and Comparative Example 9 were evaluated, the milk teas obtained in Example 21 were almost the same in strength and thickness. A rich milk flavor was felt.

<Milk flavor imparting test 10 (ice cream)>
[Example 22]
After adding 68 parts by mass of granulated sugar to 90 parts by mass of egg yolk and stirring well until white, 50 parts by mass of milk, 50 parts by mass of milk flavoring material B, and 50 parts by mass of water were added and further agitated. After heating until it thickened slightly with low heat, after cooling with ice water, 0.05 parts by weight of vanilla essence was added. Furthermore, 150 parts by mass of pure fresh cream that had been whipped with a whipper in advance for 8 minutes was added little by little while stirring, and a commercially available ice creamer (BH-941P made by Panasonic) was used and stirred in a freezer (−18 ° C., 3 hours) ) Ice cream A was prepared.

[Comparative Example 10]
Ice cream B for comparison in the same manner as in Example 22 except that 50 parts by mass of milk, 50 parts by mass of milk flavor imparting material B, and 50 parts by mass of water were used instead of the ingredients described in Example 22. It was created.
When the flavors of the above two types of ice cream were compared, the ice cream A obtained in Example 22 felt a richer, richer and thicker milk flavor than the ice cream B obtained in Comparative Example 10. It was a good one.

<Milk flavor imparting test 11 (dairy carbonated drink)>
Example 23
Milky carbonated beverage A (Scol white: manufactured by Minami Nihon Dairy Kyokai Co., Ltd.) (sugar content 12% by mass) 100 parts by mass of milk flavoring material G0.5 part by mass and mixed well. It was.

[Comparative Example 11]
The commercially available dairy carbonated drink used in Example 23 was used as the dairy carbonated drink B for comparison.
When the flavors of the two types of dairy carbonated drinks were compared, the dairy carbonated drink A obtained in Example 23 was thicker, richer and thicker than the dairy carbonated drink B of Comparative Example 11. The milk flavor was good.

<Milk flavor imparting test 12 (custard cream)>
Example 24
80 parts by weight of egg yolk and 20 parts by weight of granulated sugar were thoroughly mixed, 15 parts by weight of flour was added, and the sweetened condensed milk flavor composition A obtained in Example 17 was added and mixed well. Mixing was continued while heating until viscosity appeared, and after heating was stopped, 0.2 part by weight of vanilla essence was added, mixed, and then cooled to prepare custard cream A.

[Comparative Example 12]
A custard cream B for comparison was prepared in the same manner as in the composition of Example 24, except that the composition B had a sweetened condensed milk flavor obtained in Comparative Example 5 instead of the sweetened condensed milk flavor composition A.
When the flavors of the above two types of custard cream were compared, both had a milk flavor with a thickness of about the same strength, but the custard cream A obtained in Example 24 had a richer milk flavor. Was felt.

<Milk flavor imparting test 13 (milk candy)>
Example 25
170 parts by weight of granulated sugar, 300 parts by weight of starch syrup, and 100 parts by weight of water were placed in a pan and heated. When it was cooled to some extent, it was stretched into a rod shape, cut into an appropriate size, and rounded by hand while sprinkled with powdered sugar to obtain milk candy A.

[Comparative Example 14]
A milk candy B for comparison was obtained in the same manner as in Example 25 except that, in the formulation of Example 25, the milk flavor imparting material A was changed to 180 parts by mass and replaced with 300 parts by mass of skim milk powder.
When the flavors of the above-mentioned two types of milk candy were compared with each other, both had a milk flavor with a thickness of almost the same strength, but the milk candy A obtained in Example 25 was richer in milk flavor. Was felt.

<Milk flavor imparting test 14 (white sauce)>
Example 26
55 parts by weight of butter was put in a pan and melted on low heat, and 50 parts by weight of flour was added in three portions and mixed well. Next, 380 masses of water at 40 ° C. and 30 mass parts of milk flavor imparting material F were added and mixed well. Heating was continued with low heat as it was, and when thickening occurred, 0.2 parts by weight of salt, 0.3 parts by weight of pepper and 5.5 parts by weight of consomme were mixed to prepare white sauce A.

[Comparative Example 15]
A white sauce B for comparison was prepared in the same manner as in Example 26 except that the milk flavor imparting material F30 parts by mass was replaced with 50 parts by mass of skim milk powder in the formulation of Example 26.
When the flavors of the above two types of white sauce were compared, both had a milk flavor with a thickness of almost the same strength, but the white sauce A obtained in Example 26 had a richer milk flavor. I felt it.

<Milk flavor imparting test 15 (Kahlua milk)>
Example 27
Kalua milk A was prepared by mixing 30 parts by mass of commercially available kahlua, 40 parts by mass of milk, 3 parts by mass of milk flavor imparting material J, and 47 parts by mass of water.

[Comparative Example 16]
In the blending of Example 27, a comparative kalua milk B was prepared in the same manner as in Example 27 except that 5 parts by mass of skim milk powder and 45 parts by mass of water were used instead of the milk flavor imparting material J3 parts by mass.
When the flavors of the above two types of kahlua milks were compared, both of them had a thick milk flavor with almost the same strength, but kahlua milk A obtained in Example 27 had a richer milk flavor. Was felt.

Claims (9)

(A) Whey mineral and (B) Lactic acid fermentation flavor material with respect to 1 mass part of solid content of (A) Whey mineral, (B) Lactic acid fermentation flavor material as solid content 0.001-5 mass Milk flavor imparting material characterized by containing a part.   Furthermore, 0.0001-0.5 mass part of (C) phospholipid is contained with respect to 1 mass part of solid content of (A) whey mineral, The milk flavor imparting material of Claim 1 characterized by the above-mentioned.   The milk flavor-imparting material according to claim 2, wherein a milk raw material having a phospholipid content in the solid content of 0.5% by mass or more based on the solid content is used as the (C) phospholipid.   Furthermore, (D) saccharide | sugar is contained 0.5-40 mass parts as solid content with respect to 1 mass part of solid content of (A) whey mineral, The any one of Claims 1-3 characterized by the above-mentioned. The milk flavor imparting material described.   The milk flavor imparting material according to claim 4, wherein one or more of lactose, galactooligosaccharide, and sugar alcohol is used as the saccharide (D).   Oil and fat are not substantially contained, The milk flavor imparting material as described in any one of Claims 1-5 characterized by the above-mentioned.   The milk flavor-imparting material according to any one of claims 1 to 6, wherein the milk flavor-imparting material is used for replacing skim milk powder.   Food / beverage products using the milk | flavor flavor imparting material as described in any one of Claims 1-7.   The milk flavor imparting material according to any one of claims 1 to 7, wherein the milk flavor imparting material is used as an alternative to skim milk powder.