JP2017000125A - Milk flavor improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk flavor improver enabling obtaining an unconventional dairy food and drink which recollects cow milk-like fresh flavor generated by subjecting cow milk to UHT sterilization, by adding to the dairy food and drink.SOLUTION: Cow milk-like fresh flavor generated by subjecting cow milk to UHT sterilization is recollected and milk flavor is improved by adding sulfur-containing amino acid or a sulfur-containing amino acid-containing composition, and milk flavor containing the amino acid and composition to a dairy food and drink.SELECTED DRAWING: None

Description

  The present invention relates to a milk flavor improving agent comprising a sulfur-containing amino acid or a composition containing a sulfur-containing amino acid as an active ingredient, particularly a sulfur-containing amino acid that imparts a milk-like fresh flavor to a milky food or drink. It relates to a milk flavor improving agent.

  In recent years, with the diversification of consumer eating habits, diversity has also been demanded for food and drink products, and many product groups have been developed. Among them, dairy foods and beverages such as milk, processed milk, milk beverages, lactic acid bacteria beverages, milk blended beverages, butter, cheese, yogurt, and ice cream are health-oriented from the viewpoint of the various nutrients that milk originally has. It is considered promising as a food and drink, and many items are currently on the market.

  However, in addition to rising prices of milk and dairy products and tight supply and demand, the use of low-fat types due to consumer health has led to a reduction in the amount of milk and dairy products used in dairy foods and drinks. Yes.

  By reducing the amount of milk and dairy products used, those milk-based foods and drinks lack milk flavor and a rich flavor of milk. Conventionally, in order to make up for this lack of flavor, dairy enzyme treatment, microbial fermented fatty acids, amino acids, and taste ingredients containing peptides as active ingredients, and yeast extracts containing amino acids, peptides and nucleic acids as active ingredients have been used. .

  For example, a method for producing a sustained dairy flavor by reacting a milk fat-containing food material with an enzyme reaction in the presence of a lipase produced by a microorganism belonging to Penicillium chrysogenum (Patent Document 1), milk or milk A method for producing a dairy flavor from an enzyme degradation product obtained by subjecting a processed product to an enzyme reaction in the presence of lipase and a recovered flavor obtained by subjecting milk or a processed milk product to aroma recovery means (Patent Document 2), a raw material mix In addition, an amino acid and an acid are added to obtain a non-fermented food having the same flavor as fermented milk (Patent Document 3), and a mixture of edible vegetable oil and yeast extract powder is heated in a powder state. Method of enhancing cheese flavor and / or milky feeling by blending powdery seasoning having meat-like flavor and yeast extract (Patent Document 4), 5'-g Low fat obtained by dissolving 3% by weight or more of sodium nilate and 90% by weight or more of the peptide with respect to all amino acids in the yeast extract and skim milk powder and / or skim milk dissolved in water and drying Non-fat dairy seasonings (Patent Document 5) and the like.

  However, these proposals are related to a flavor enhancement such as lack of milk fat feeling and rich taste. On the other hand, ultra-high temperature heat treatment method (hereinafter referred to as UHT) pasteurized milk widely used in Japan is recognized as milk by consumers, but it is a fresh reminiscent of the unique milk feeling of UHT pasteurized milk immediately after manufacture. No proposal has been made to reproduce the flavor.

JP-A-5-91851 JP 2002-142713 A JP-A-10-276670 JP 2009-261385 A Japanese Patent No. 4663184

  The object of the present invention is to provide a milk flavor improving agent capable of obtaining a milk-like food and drink reminiscent of a milk-like fresh flavor, which is produced by UHT sterilization of milk by being added to the milk-related food and drink. There is to do.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have made UHT pasteurization of milk by adding a sulfur-containing amino acid or a composition containing a sulfur-containing amino acid to a milky food or drink. The present inventors have found a milk-like fresh flavor to be produced and found that the milk flavor is improved, and the present invention has been completed.

The present invention can provide the following milk flavor improving agent and milk flavor improving composition.
(1) A milk flavor improving agent for dairy foods and drinks containing a sulfur-containing amino acid as an active ingredient.
(2) The milk flavor improving agent according to (1), wherein the sulfur-containing amino acid is one or more selected from the group consisting of methionine, cysteine, cystine or glutathione.
(3) A milk flavor improving agent containing 0.01% by mass to 30% by mass of the sulfur-containing amino acid of (1) or (2).
(4) The milk flavor improving agent whose milk flavor improving agent of (3) is a yeast extract.
(5) A milk flavor improving composition containing the milk flavor improving agent of (3) or (4).
(6) The milk flavor improving composition according to (5), further comprising a milk flavor flavor.
(7) The milk flavor improving composition according to (5) or (6), which is heated.
(8) A milky food or drink containing the milk flavor improving composition according to any one of (5) to (7).
(9) The milk flavor improvement method of milky food / beverage products which adds the milk flavor improvement composition in any one of (5)-(7) 0.1 ppm-2.0 mass% with respect to milky food / beverage products.
(10) A method for producing a milk flavor improving composition, wherein the milk flavor improving agent according to (3) or (4) is added to a milk flavor flavor and then heated.
(11) A method for producing a milky food or drink, wherein the milk flavor improving composition according to any one of (5) to (7) is added to the milky food or drink and then heated.

  The milk flavor improving agent containing the sulfur-containing amino acid of the present invention as an active ingredient is produced by adding UHT sterilization of milk by adding the composition containing the same to the milky food or drink. Reminiscent of a fresh flavor and can improve milk flavor.

  Hereinafter, the milk flavor improving agent having the effect of improving the milk flavor will be described in more detail by recalling the milk-like fresh flavor of the present invention.

  The sulfur-containing amino acid used in the present invention is a sulfur-containing compound, as long as it has a functional group of both an amino group and a carboxyl group, and the amino group is bonded to the α-position of the carboxyl group. However, it is not particularly limited, and peptide compounds such as dipeptides and tripeptides may be used. For example, methionine, cysteine, cystine or glutathione can be mentioned.

  The yeast extract used in the present invention is not particularly limited as long as it is a yeast extract containing the sulfur-containing amino acid, and is preferably a yeast extract containing a high content of the sulfur-containing amino acid. Examples include cysteine peptide-containing yeast extract, and the like. Hythion extract (registered trademark) YH, Alomiled (registered trademark) U (manufactured by Kojin Life Science Co., Ltd.), Gluta yeast extract N, Gluta yeast extract DN (Kyowa) Fermentation Bio), yeast powder HG (Oriental Yeast Co., Ltd.), Springer 4101 / 0-PW-L (BioSpringer) and the like.

  The amount contained in the yeast extract of sulfur-containing amino acids used in the present invention is 0.01% by mass to 30% by mass, preferably 0.1% by mass to 25% by mass, more preferably 1% by mass to 20% by mass. %. The sulfur-containing amino acid content is preferably as high as possible.

  The dairy food / beverage products of the present invention are food / beverage products such as cow's milk, milk, processed milk, milk beverages, lactic acid bacteria beverages and milk-containing beverages, and refer to foods / beverage products containing milk. Examples of dairy foods and drinks include raw milk such as cow's milk and goat milk, skim milk powder, whole milk powder, modified milk powder, processed milk such as concentrated milk, fresh cream, ice cream, butter, cheese, yogurt, cream powder, powder Examples include milk-derived products such as protein beverages, fermented milk, and lactic acid bacteria beverages, and foods such as white sauce, milk pudding, cream soup, and powdered protein foods.

  By adding the milk flavor improving agent of this invention to milky food / beverage products, and heating after that, the milk flavor of milky food / beverage products can be improved. In particular, milk-like food and drink can be recalled with a milk-like fresh flavor produced by UHT sterilization of milk.

  The addition amount of the milk flavor improving agent of the present invention to the dairy food or drink is 0.1 ppm to 2.0% by mass, preferably 1 ppm to 0.5% by mass, and more preferably 10 ppm to 0.1% by mass. Can do. When the addition amount is less than 0.1 ppm, the milk flavor of the milky food or drink is not improved. When the addition amount is more than 2.0% by mass, the milk flavor improving agent is added to the milky food or drink and then heated. In that case, an unpleasant sulfur odor will be generated.

  As described above, it is possible to add the milk flavor improving agent of the present invention to the milky food or drink as it is, but the milk flavor improving composition obtained by adding the milk flavor improving agent to the milk flavor flavor is used as the milky food or drink. The milk flavor improving agent and the milk flavor flavor can be added separately to the dairy food or drink. The added amount of the milk flavor improving composition of the present invention to the dairy food or drink is 0.1 ppm to 2.0 mass%, preferably 1 ppm to 1.0 mass%, more preferably 5 ppm to 0.2 mass%, and more. Preferably 10 ppm-0.1 mass% can be mentioned.

  The milk flavor improving composition of the present invention can give or enhance flavors such as milk, fat, and cream to milky foods and drinks, and can remind a fresh milk-like flavor. Further, by adding a milk flavor improving agent to the milk flavor flavor and then heating, a milk flavor improving composition reminiscent of a fresh milk-like flavor can be obtained.

  Moreover, as shown above, by heating the milk flavor improving agent or milk flavor improving composition of the present invention, or by heating a milky food or drink to which the milk flavor improving agent or milk flavor improving composition is added. You can recall the fresh flavor of milk. The heating temperature is usually 60 to 160 ° C, preferably 70 to 150 ° C. The heating time is 2 seconds to 30 minutes, preferably 2 seconds to 20 minutes.

  By heating the milk flavor improving agent or milk flavor improving composition of the present invention, or by heating a milky food or drink to which the milk flavor improving agent or milk flavor improving composition is added, a sulfur-containing amino acid is used as a precursor. Then, sulfur-containing compounds such as hydrogen sulfide and dimethyl sulfide are produced, and this sulfur-containing compound has an effect of imparting a milk-like fresh flavor to milky foods and drinks.

  Milk flavor flavors used in the present invention are known perfume compounds such as lactones, fatty acids, aldehydes, esters, alcohols, ketones, nitrogen-containing compounds, sulfur-containing compounds; lipase degradation products of milk fat; milk Protein protease degradation products; milk, concentrated milk, milk powder, milk whey, butter, cheese, yoghurt or a mixture of milk or a processed product thereof.

  Examples of the fragrance compound include natural essential oils, natural fragrances, and synthetic fragrances described in “Patent Office, Well-known Technique Collection (Fragrance) Part II Food Fragrance, P88-131, Issued on Jan. 14, 2000”. Can be mentioned.

  For example, γ-caprolactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, 7-decen-4-olide, 3-methyl-4-decen-4-olide, 3-methyl-5- Decene-4-olide, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, δ-caprolactone, 2-hexene-5-olide, 2-heptene-5-olide, δ -Octalactone, 2-octene-5-olide, 4-methyl-5-octanolide, δ-nonalactone, 2-nonene-5-olide, 4-methyl-5-nonanolide, δ-decalactone, 2-decene-5 Orido, 4-methyl-5-decanolide, δ-undecalactone, 2-undecen-5-olide, 4-methyl-5-undecanolide, δ-dodecalactone 2-dodecene-5-olide, 4-methyl-5-dodecanolide, δ-tridecalactone, 2-tridecen-5-olide, 4-methyl-5-tridecanolide, δ-tetradecalactone, 2-tetradecene-5 Orido, 2-Pentadecene-5-Olide, 2-Hexadecene-5-Olide, 2-Heptadecene-5-Olide, 2-Octadecene-5-Olide, 2-Nonadecene-5-Olide, 2-Eicosene-5-Olide, Lactones such as ε-decalactone; propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, trans-2-hexenoic acid, heptanoic acid, caprylic acid, nonanoic acid, 5-hydroxynonanoic acid, capric acid, 2- Decenoic acid, 4-decenoic acid, 5-decenoic acid, 6-decenoic acid, 9-decenoic acid, 5-hydroxydecenoic acid, 5-hydroxyundeca Fatty acids such as acid, lauric acid, 5-hydroxydodecanoic acid, myristic acid, pentadecanoic acid, isopentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid; acetaldehyde, propanal, butanal, 2-butenal, hexanal, octanal, 4-heptenal, 2,4-octadienal, nonanal, 2-nonenal, 2,4-nonadienal, 2,6-nonadienal, decanal, 2,4-decadienal, undecanal, 2 , 4-Undecadienal, dodecanal, benzaldehyde, vanillin, ethyl vanillin, furfural, heliotropin diethyl acetal and other aldehydes; ethyl formate, ethyl acetate, butyl acetate, isoamyl acetate, decyl acetate, acetic acid Dodecyl, phenethyl acetate, ethyl lactate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-ethylbutyrate, methyl valerate, methyl caproate, ethyl caproate, methyl heptanoate, ethyl heptanoate, ethyl caprylate, isoamyl caprylate , Heptyl caprylate, methyl nonanoate, ethyl nonanoate, methyl caprate, ethyl caprate, ethyl undecanoate, methyl laurate, ethyl laurate, ethyl myristate, ethyl palmitate, methyl salicylate, diethyl succinate, sebacic acid Diethyl, ethyl 5-hydroxyhexanoate, ethyl 5-hydroxydecanoate, ethyl 5-hydroxyundecanoate, propyl 5-hydroxydecanoate, isopropyl 5-hydroxydecanoate, 2-methylpropyl 5-hydroxyoctanoate Esters such as ethyl 5-hydroxy-9-methyldecanoate, methyl 5-acetoxydecanoate, ethyl 5-acetoxydecanoate; ethanol, propanol, butanol, pentanol, hexanol, heptanol, octanol, nonanol, decanol, benzyl alcohol, Alcohols such as phenylethyl alcohol and furfuryl alcohol; 2-heptanone, 2-octanone, 3-octanone, 1-octen-3-one, 2-nonanone, 3-nonanone, 8-nonen-2-one, 2- Undecanone, 2-tridecanone, acetoin, 5-hydroxy-4-octanone, diacetyl, 2,3-pentadione, 2,3-hexadione, 2,3-heptadione, acetylisovaleryl, p-methoxyacetophenone, benzopheno , Ketones such as maltol; nitrogen-containing compounds such as phenylethyl anthranilate, trimethylamine, indole, skatole, pyridine, isoquinoline, pyrazine, methylpyrazine; methanethiol, isobutyl mercaptan, 2,4-dithiapentane, dimethyl sulfide, dimethyl Disulfide, dimethyl trisulfide, dimethyl sulfoxide, dimethyl sulfone, methyl sulfonyl methane, methyl isothiocyanate, ethyl isothiocyanate, allyl isothiocyanate, 2-methyl-3-butanethiol, methional, ethyl thioacetate, methyl thiobutyrate, 3 -Butenyl isothiocyanate, 2-methylthiophene, benzothiazole, sulfuryl, acetyl lactate thiomethyl ester, propionyl lactate thiol Methyl ester, butyryl lactate thiomethyl ester, valeryl lactate thiomethyl ester, 2-methylbutyryl lactate thiomethyl ester, desilyl lactate thiomethyl ester, acetyl lactate thioethyl ester, propionyl lactate thioethyl ester, butyryl lactate thioethyl ester, valeryl lactate thiol Known perfume compounds such as sulfur-containing compounds such as ethyl ester and isocaproyl lactate thiopropyl ester can be mentioned.

  Specific examples of the milk fat used in the lipase degradation product of milk fat of the present invention include butter and cream. As the lipase used for lipase degradation of milk fat, any of animal-derived lipases and microorganism-derived lipases can be used. The method for lipase degradation is not particularly limited, but it is preferably performed under conditions close to the optimum pH and temperature of the enzyme used.

  Specific examples of the lipase used in the present invention include lipases derived from microorganisms such as Aspergillus, Mucor, Penicillium, Rhizopus, Candida, Pseudomonas, Alkaligenes, Rhizomucor, Bacillus, and Achromobacter, Animal-derived lipases such as porcine pancreas can be used, and any combination thereof can be used. Furthermore, an enzyme other than lipase can be used in combination.

  As commercially available products, lipase L, lipase M, lipase AP, lipase AY, lipase P, lipase AK, lipase CES, lipase M-AP, lipase D, lipase N, lipase CT, lipase R, lipase MER (or more, Amano Enzyme), Sumiteam (registered trademark) NLS, Sumiteam (registered trademark) RLS, Sumiteam (registered trademark) ALS (manufactured by Shin Nippon Chemical Industry Co., Ltd.), lipase MY, lipase PL, lipase QLM ( As described above, manufactured by Meito Sangyo Co., Ltd.), lipase P, PLA2, lipase-psychene (registered trademark), lipase (registered trademark) A-10D (manufactured by Nagase ChemteX Corporation), porcine pancreatic lipase (Sigma Aldrich) Japan Co., Ltd.), lecitase (registered trademark), paratase, paradase M (above, Novozyi) Manufactured's Corporation), manufactured by Talipase (Tanabe Seiyaku Co.), etc. can be exemplified. These lipases can be used singly or in combination.

  The protease degradation product of milk protein in the present invention is preferably made from milk protein such as skim milk powder, cheese, whey protein and the like. As an enzyme used for protease degradation of the milk protein of the present invention, any of animal-derived protease and microorganism-derived protease can be used. In addition, the protease activity can be either endo-type or exo-type, but it is preferable to use an enzyme having endo-type protease activity, more preferably a mixture of endo-type and exo-type. . The method for protease degradation is not particularly limited, but it is preferably performed under conditions close to the optimum pH and temperature of the enzyme used.

  Specific examples of proteases used in the present invention include acidic proteases derived from microorganisms such as Aspergillus, Penicillium, Rhizopus, Penicillium, neutral proteases derived from microorganisms such as Aspergillus, Streptomyces, and Bacillus, Aspergillus In addition, alkaline proteases derived from microorganisms such as Bacillus, plant-derived proteases such as papain, and animal-derived proteases such as porcine pancreas can be used, and these can be used in any combination.

  Commercially available products include Protease A, Protease M, Protease P, Protease M-SD, Protease N, Protease NL, Protease S, Umamizyme, Peptidase R, Neurase (registered trademark) A, Neurase (registered trademark) F (Above, Amano Enzyme Co., Ltd.), Sumiteam (registered trademark) AP, Sumiteam (registered trademark) LP, Sumiteam (registered trademark) MP, Sumiteam (registered trademark) FP, Sumiteam (registered trademark) LPL (above, New Japan) Chemical Industry Co., Ltd.), Denapsin 2P, Denateam (registered trademark) AP, XP-415, Bioplase (registered trademark) XL-416F, Biolase (registered trademark) SP-4FG, Biolase (registered trademark) SP-15FG (or more) , Manufactured by Nagase ChemteX Corporation), Morcin (registered trademark) , PD enzyme, IP enzyme, AO-protease (above, manufactured by Kikkoman Corporation), punchase (registered trademark) YP-SS, punchase (registered trademark) NP-2, punchase (registered trademark) P (above, Yakult Pharmaceutical Co., Ltd.) Co., Ltd.), Flazyzyme (registered trademark), Aroase (registered trademark), Protamex (registered trademark), Neutrase (registered trademark), Alcalase (registered trademark) (manufactured by Novozymes), Cochlase (registered trademark) (Trademark) SS, cochlase (registered trademark) P (manufactured by Sankyo Lifetech Co., Ltd.) and the like. These proteases can be used alone or in combination of several kinds. Further, the lipase and the protease can be used in combination.

  Examples of the fractionation method of milk or dairy products in the present invention include distillation, solvent extraction, membrane separation, resin adsorption, etc., and if necessary, after adding a solvent such as water or alcohols, It can be fractionated by the method of. These methods can be used in any combination. Specifically, for example, in the case of a distillation method, a steam distilled liquid or concentrated recovery liquid is extracted with a hydrophobic organic solvent, and then the solvent is recovered. Examples include a method of adsorbing on a resin such as silica gel, a cation exchange resin, and an anion exchange resin, and desorbing the adsorbed component with ethyl alcohol or the like. In the case of solvent extraction, a method of recovering the solvent after extraction with a hydrophobic organic solvent, a method of extracting with carbon dioxide in a liquid, subcritical or supercritical state, and separating carbon dioxide can be used. In the case of membrane separation, any membrane can be selected according to the molecular weight cut off according to the purpose, and any method such as ultrafiltration or reverse osmosis can be used. In the case of resin adsorption, an ion exchange resin such as a porous resin, chemically modified silica gel, a cation exchange resin, and an anion exchange resin can be arbitrarily selected. In addition, when using these methods, the raw material can be pretreated with an enzyme such as lipase or protease, and post-treatment such as heating the fraction or adding the sugar or amino acid to the fraction is added. Also good.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these.

Example 1: Effect of adding cystine to a milk beverage 0.1 g of cystine was added to 100 g of a commercially available milk beverage (milk fat content 1.8%, nonfat milk solid content 8.0%, raw milk less than 50%), After adding cystine, the mixture was heated at 110 ° C. for 1 minute, cooled, and stored in a refrigerator. This is product 1 of the present invention. A commercially available milk drink was heated at 110 ° C. for 1 minute, cooled, and then refrigerated and stored in a refrigerator. As a comparative product 1, sensory evaluation was performed by 10 well-trained panelists.

  The sensory evaluation method was performed by taking out the refrigerated product 1 of the present invention and the comparative product 1 from the refrigerator, pouring a small amount into a plastic tasting container, and tasting. By evaluating the evaluation method, it was evaluated which of the product 1 of the present invention and the comparative product 1 felt more like milk. Here, milk-like in this sensory test means that a milk-like fresh flavor is recalled.

  As a result of sensory evaluation, 6 out of 10 panelists evaluated the product 1 of the present invention as being milk. Thus, the addition of cystine to a milk beverage showed an effect of recalling a milk-like fresh flavor in the milk beverage.

Example 2: Effect of adding yeast extract to milk beverage 0.01 g of yeast extract “Gluta yeast extract N” (Kyowa Hakko Bio Inc., glutathione content 8%) was added to 100 g of the commercial milk beverage used in Example 1. The mixture was added, heated at 110 ° C. for 1 minute, cooled and stored in a refrigerator after cooling. This is designated as Product 2 of the present invention. Sensory evaluation was performed by 10 panelists who were well trained in the same manner as in Example 1 for the product 2 of the present invention and the comparative product 1 to evaluate which of the product 2 of the present invention and the comparative product 1 felt more like milk.

  As a result of sensory evaluation, 8 out of 10 panelists evaluated that the product 2 of the present invention was more milky. Therefore, the effect which reminds milk-like fresh flavor to milk drink was shown by adding the yeast extract containing glutathione to milk drink.

Reference Example 1 Preparation of Milk Flavor Flavor After heating 850 g of milk cream 45% fresh cream, 100 g of skim milk powder was added and heated to dissolve at 40 to 45 ° C., and this was added to TK Homomixer (manufactured by Primix Co., Ltd.) And mixed for 10 minutes. After dissolution, the mixture was sterilized at about 75 ° C. for 20 minutes, cooled to 40 ° C. to obtain a milk mixture. Separately, 2 g of lipase (registered trademark) A-10D (manufactured by Nagase ChemteX) was dissolved in 50 g of water, and the enzyme lysate was added to the milk mixture and the enzyme was incubated at 40 ° C. to 45 ° C. for 24 hours. Processed. After completion of the enzyme treatment, the enzyme was inactivated by heating at about 85 ° C. for 15 minutes. After cooling, the decomposition product was homogenized with a TK homomixer for 10 minutes to obtain a milk flavor flavor (reference product 1).

Example 3 Effect of Adding Yeast Extract and Milk Flavor Flavor to Milk Beverage 5 mg of yeast extract “Gluta Yeast Extract N” was added to 100 g of the commercially available milk drink used in Example 1, and heated at 110 ° C. for 1 minute. After cooling, it was refrigerated and stored in a refrigerator. This is product 3 of the present invention. Further, 0.05 g of the reference product 1 was added to 100 g of the commercially available milk drink used in Example 1, heated at 110 ° C. for 1 minute, and after refrigeration, stored in a refrigerator. This is referred to as comparative product 2. Furthermore, 5 g of yeast extract “Gluta yeast extract N” and 0.05 g of reference product 1 were added to 100 g of the commercially available milk drink used in Example 1, heated at 110 ° C. for 1 minute, cooled and then refrigerated in a refrigerator. did. This is designated as Product 4 of the present invention.

  Sensory evaluation was performed in the same manner as in Example 1 by 4 trained panelists of the present invention products 3 and 4 and comparative products 1 and 2, and the evaluation was performed with 4 to 1 points in the order of milk. . The results are shown in Table 1.

  As a result of Table 1, it was evaluated that the products 3 and 4 of the present invention were more milky than the comparative products 1 and 2. Moreover, compared with the product 3 of the present invention, the product 4 of the present invention was further evaluated as milk-like, and all the panelists evaluated it as milk-like. From this, it was found that the effect of recalling a milk-like fresh flavor is enhanced by adding a milk flavor to the milk flavor enhancer of the present invention.

Example 4: Preparation of a milk flavor improving composition to which a yeast extract was added After heating 805 g of milk fat 45% fresh cream, 95 g of skimmed milk powder was added and heated to dissolve at 40 to 45 ° C. Mix and dissolve for 10 minutes with a mixer. After dissolution, the mixture was sterilized at about 75 ° C. for 20 minutes, cooled to 40 ° C. to obtain a milk mixture. Separately, 1.9 g of lipase A-10D was dissolved in 48 g of water, and this enzyme solution was added to the milk mixture, followed by enzyme treatment at 40 ° C. to 45 ° C. for 24 hours. After completion of the enzyme treatment, the enzyme was inactivated by heating at about 85 ° C. for 15 minutes. After cooling, 50 g of yeast extract “Gluta yeast extract N” was added, sterilized at 75 ° C. for 20 minutes, cooled again, and homogenized with TK homomixer for 10 minutes to obtain a milk flavor improving composition (Product 5 of the present invention). It was.

Example 5: Effect of adding a milk flavor improving composition obtained by adding yeast extract to a milk beverage 1 mg of the product 5 of the present invention was added to 100 g of the commercially available milk beverage used in Example 1, and this was designated as the product 6 of the present invention. . Similarly, a product obtained by adding 0.01 g of the product 5 of the present invention to 100 g of a milk beverage was designated as product 7 of the present invention, and a product obtained by adding 0.1 g of the product 6 of the present invention to 100 g of milk beverage was designated as product 8 of the present invention. Sensory evaluation was performed on the products 6 to 8 of the present invention and the comparative product 1 by 10 panelists who were well trained in the same manner as in Example 1, and each of the products 6 to 8 of the present invention was compared with the comparison product 1 which was more milk. It was evaluated whether it felt like it. The results are shown in Table 2.

  As a result of Table 2, the products 6 to 8 of the present invention were evaluated to be milk-like than the comparative product 1. From this, it was shown that by adding a milk flavor improving composition in which a yeast extract containing glutathione is added to a milk flavor flavor to a milk beverage, the milk beverage has an effect of recalling a fresh milk-like flavor. It was.

Comparative Example 1: Preparation of milk pudding 20 g of milk, 12 g of granulated sugar, 3.5 g of skim milk powder, 3 g of refined coconut oil, 0.5 g of gelling agent, 0.3 g of powdered egg yolk, 0.1 g of emulsifier and 80% water. The mixture was heated to ℃ and mixed. Then, it mixed for 15 minutes at 80 degreeC. Hot water was added to adjust the mass to 100 g as a whole, followed by stirring, cooling, and refrigerated storage in a refrigerator to obtain a milk pudding (Comparative Product 3).

Comparative Example 2: Milk flavor added to milk pudding 20 g of milk, 12 g of granulated sugar, 3.5 g of skim milk powder, 3 g of refined coconut oil, 0.5 g of gelling agent, 0.3 g of powdered egg yolk, 0.1 g of emulsifier, and water The mixture was heated to 80 ° C. and mixed by heating. Thereafter, 0.05 g of Reference Product 1 was added and mixed at 80 ° C. for 15 minutes. After adding hot water to adjust the mass to 100 g as a whole, the mixture was stirred, cooled, and then refrigerated in a refrigerator to obtain a milk pudding (Comparative Product 4).

Example 6: Adding yeast extract to milk pudding In Comparative Example 2, in the same manner as Comparative Example 2 except that 5 mg of yeast extract “Gluta yeast extract N” was added instead of adding 0.05 g of Reference product 1. A milk pudding (Product 9 of the present invention) was obtained.

Example 7: Addition of yeast extract and milk flavor to milk pudding In Comparative Example 2, in addition to adding 0.05 g of the reference product 1, a comparison was made except that 5 mg of yeast extract “Gluta yeast extract N” was further added. In the same manner as in Example 2, milk pudding (Invention product 10) was obtained.

Example 8: Effect of adding yeast extract and milk flavor flavor to milk pudding The inventive products 9, 10 and comparative products 3 and 4 were subjected to sensory evaluation in the same manner as in Example 1 by 4 trained panelists. Evaluation was performed by assigning a score of 4 to 1 in the order of milk. The results are shown in Table 3.

  As a result of Table 3, it was evaluated that the products 9 and 10 of the present invention were more milky than the comparative products 3 and 4. Moreover, compared with the product 9 of the present invention, the product 10 of the present invention was further evaluated as milk-like, and all the panelists evaluated it as milk-like. From this, it was found that the effect of recalling a milk-like fresh flavor is enhanced by adding a milk flavor to the milk flavor enhancer of the present invention.

Example 9: Effect of adding a milk flavor improving composition obtained by adding yeast extract to milk pudding In Comparative Example 2, except that 0.05 g of the reference product 1 was added, 1 mg of the product 5 of the present invention was added. In the same manner as in No. 2, milk pudding (present product 11) was obtained. Similarly, milk pudding (invention product 12) was obtained in the same manner as in Comparative Example 2, except that 0.05 g of the reference product 1 was added instead of 0.01 g of the invention product 5. Further, milk pudding (present product 13) was obtained in the same manner as in Comparative Example 2, except that 0.05 g of the reference product 1 was added in the same manner and 0.1 g of the present product 5 was added.

  Sensory evaluation was performed by 10 panelists who were well trained in the same manner as in Example 1 for the products 11 to 13 of the present invention and the comparative product 3, and each of the products 11 to 13 of the present invention was compared with the comparison product 3 which was more milk. It was evaluated whether it felt like it. The results are shown in Table 4.

  As a result of Table 4, the inventive products 11 to 13 were evaluated to be milk-like than the comparative product 3. From this, it is shown that adding a milk flavor improving composition in which a yeast extract containing glutathione is added to a milk flavor flavor has an effect of recalling a milk-like fresh flavor in the milk beverage. It was.

Claims (11)

  A milk flavor improving agent for dairy foods and drinks containing a sulfur-containing amino acid as an active ingredient.   The milk flavor improving agent according to claim 1, wherein the sulfur-containing amino acid is one or more selected from the group consisting of methionine, cysteine, cystine or glutathione.   A milk flavor improving agent containing 0.01% by mass to 30% by mass of the sulfur-containing amino acid according to claim 1 or 2.   The milk flavor improving agent whose milk flavor improving agent of Claim 3 is a yeast extract.   A milk flavor improving composition containing the milk flavor improving agent according to claim 3 or 4.   The milk flavor improving composition according to claim 5, further comprising a milk flavor flavor.   The milk flavor improving composition according to claim 5 or 6, which has been heated.   Milky food or drink containing the milk flavor improving composition according to any one of claims 5 to 7.   The milk flavor improvement method of the milk-based food / beverage products which adds 0.1 ppm-2.0 mass% of the milk-flavor improvement composition in any one of Claims 5-7 with respect to a milk-based food / beverage products.   A method for producing a milk flavor improving composition, wherein the milk flavor improving agent according to claim 3 or 4 is added to a milk flavor flavor and then heated. A method for producing a milky food or drink, comprising heating the milk flavor improving composition according to any one of claims 5 to 7 to the milky food or drink.