JP2017131176A - Novel milk flavor promoter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk flavor promoter capable of adding good milk flavor to bread, confectionery or the like.SOLUTION: A milk flavor promoter for bread and confectionery contains mixed heated article of plant derived extract and saccharides of 40 to 100 wt.% and has dry weight ratio of the plant derived extract/the saccharides of 99/1 to 1/99, solid fraction amount of total of the plant derived extract and the saccharides of 40 to 80 wt.% based on the whole mixed heated article, the content of 2-acethyl furan of 0.003 to 7 ppm, the content of 5-methyl furfural of 0.001 to 2 ppm, the content of furfural of 0.04 to 15 ppm, the content of 3-methyl butanal of 0.001 to 10 ppm, the content of acetic acid of 0 to 2 ppm, the content of dimethyl disulfide of 0 to 0.5 ppm and the content of 1-butanol of 0 to 0.8 ppm based on whole milk flavor promoter.SELECTED DRAWING: None

Description

  The present invention relates to a milk flavor enhancer capable of imparting a good milk flavor to bread, confectionery, etc., an emulsified oil / fat composition containing the milk flavor enhancer, and the flavor enhancer and the emulsified oil / fat composition. Relates to bread or confectionery.

  In recent years, the supply of butter has been tight in Japan, and it is difficult to obtain it for business use as well as home use. Therefore, in the bread and confectionery industry and the processed food industry, the demand for margarine is growing as a substitute for butter. However, since margarine mainly uses vegetable oils and fats, it is excellent in terms of health and price, but lacks the milk flavor felt in butter. For this reason, it is common to add flavor and scent, but there are problems such as unnatural scent, lack of aftertaste, and poor flavor persistence after heating.

  In patent document 1, it is obtained by heat-treating the wheat origin raw material as a food flavor improving agent for the purpose of imparting a natural flavor and taste thickness to food, and furfural, 2-acetylfuran and furfuryl alcohol. A flavor improver for foods having a total content of 100 ppm or more and a 5-methylfurfural content of 20 ppm or less is disclosed. However, when this flavor improving agent is added to margarine, the malt odor is strongly felt due to the large amount of 3-methylbutanal produced by the heat treatment of the wheat-derived raw material, and the milk flavor may be impaired.

  Patent Document 2 discloses a seasoning in which fruit juice and yeast extract are mixed and heated as a seasoning that is added to dairy products and the like to enhance richness, sweetness, richness, fatness, and milkiness (milkiness). . However, since yeast extract contains a relatively large amount of cysteine, there is a drawback that a large amount of dimethyl disulfide is generated by heating and a sulfur odor unfavorable for milk flavor is imparted to dairy products.

Japanese Patent Laying-Open No. 2015-53886 JP 2006-61066 A

  An object of the present invention is to provide a milk flavor enhancer capable of imparting a good milk flavor to bread, confectionery, etc., an emulsified oil / fat composition containing the milk flavor enhancer, and the flavor enhancer or the emulsified oil / fat. It is to provide a bread or confectionery containing the composition.

  As a result of intensive research to solve the above-mentioned problems, the present inventors have used milk mixed with a plant-derived extract and a saccharide satisfying specific conditions, so that a good milk for bread, confectionery, etc. It discovered that a flavor could be provided and came to complete this invention.

The first aspect of the present invention is a milk flavor enhancer for bread and confectionery,
The milk flavor enhancer contains 40 to 100% by weight of a mixed and heated product of a plant-derived extract and a saccharide,
The dry weight ratio of the plant-derived extract / the saccharide is 99/1 to 1/99,
The total solid content of the plant-derived extract and the saccharide is 40 to 80% by weight based on the whole of the mixed heated product,
The content of 2-acetylfuran is 0.003 to 7 ppm, the content of 5-methylfurfural is 0.001 to 2 ppm, and the content of furfural is 0.04 to 15 ppm with respect to the whole milk flavor enhancer. -The content of methylbutanal is 0.001-10 ppm, the content of acetic acid is 0-2 ppm, the content of dimethyl disulfide is 0-0.5 ppm, and the content of 1-butanol is 0-0.8 ppm. It relates to a milk flavor enhancer for bread and confectionery.

  Preferably, the total amount of 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal (A) and the total amount of acetic acid, dimethyl disulfide and 1-butanol (B) with respect to the whole of the milk flavor enhancer The weight ratio ((B) / (A) × 100) is 0 to 25%.

  Preferably, the total amount (A) of 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal with respect to the whole of the milk flavor enhancer is 0.05 to 25 ppm.

  Preferably, the plant-derived extract is at least one selected from the group consisting of a kelp-derived extract, a cereal-derived extract, and a fermented cereal-derived extract.

  Preferably, the saccharide is at least one selected from the group consisting of arabinose, lactose, xylose, glucose, fructose, sucrose, and maltose.

  Preferably, the milk flavor enhancer further contains a non-heated product of at least one extract selected from the group consisting of a kelp-derived extract, a chicken-derived extract, a cereal-derived extract, and a cereal-fermented product-derived extract.

  2nd this invention is 0.015-5 weight% (dry weight) of the said milk flavor enhancer for bread | bakery and confectionery with respect to the whole water-in-oil type emulsified oil-fat composition, and milk solid content 0.1. The present invention relates to a water-in-oil emulsified oil / fat composition for kneading bread and confectionery, containing ~ 70% by weight (dry weight).

  3rd this invention is 0.015-5 weight% (dry weight) of the said milk flavor enhancer for bread | bakery and confectionery with respect to the whole oil-in-water-type emulsified oil-fat composition, and milk solid content 0.1. The present invention relates to an oil-in-water emulsified oil / fat composition for kneading bread and confectionery containing 70% by weight (dry weight).

  4th this invention is 0.0001-3 weight part (dry weight) and said milk solid content 0.005-50 weight part (dry) with respect to 100 weight part of flour. Weight).

  Preferably, at least a part of the milk solid is a lipase-treated product of milk solid, and 10 to 99.8% by weight of milk fat and 0.1 to 50 of milk protein with respect to the whole lipase-treated product. % By weight and 0.1 to 70% by weight of water.

  Preferably, the content ratio of the milk flavor enhancer for bread / confectionery and the lipase-treated product is 99/1 to 15/85 (dry weight ratio).

  The fifth aspect of the present invention relates to a bread in which the bread dough is cooked.

  The sixth present invention relates to 0.001 to 10 parts by weight (dry weight) of milk flavor enhancer for bread and confectionery and 0.005 to 120 parts by weight of milk solids (dry) with respect to 100 parts by weight of flour. Weight).

  Preferably, at least a part of the milk solid is a lipase-treated product of milk solid, and 10 to 99.8% by weight of milk fat and 0.1 to 50 of milk protein with respect to the whole lipase-treated product. % By weight and 0.1 to 70% by weight of water.

  Preferably, the content ratio of the milk flavor enhancer for bread / confectionery and the lipase-treated product is 99/1 to 15/85 (dry weight ratio).

  The seventh aspect of the present invention relates to a confectionery in which the confectionery dough is cooked.

  The eighth aspect of the present invention is a mixture of a plant-derived extract and a saccharide, wherein the dry weight ratio of the plant-derived extract / the saccharide is 99/1 to 1/99, and the solid content is 40 to 80% by weight. After the mixture is heated until the product temperature reaches 75 ° C., the mixture is heated at an average temperature increase rate of 1 to 100 ° C./min so that the highest achieved product temperature is in the range of 110 to 160 ° C. The method includes a step of obtaining a mixed heated product by holding the maximum attained product temperature for 0.1 seconds to 5 hours and then cooling the mixture at an average temperature decreasing rate of 5 to 200 ° C./min until the product temperature reaches 75 ° C. The present invention also relates to a method for producing a milk flavor enhancer for bread and confectionery containing the mixed heated product.

  According to the present invention, a milk flavor enhancer capable of imparting a milk flavor such as milk fat feeling, milk sweetness, rich milk feeling and richness to bread, confectionery, etc., and emulsification containing the milk flavor enhancer An oil / fat composition, and a bread or confectionery containing the flavor enhancer or the emulsified oil / fat composition can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS The outline of one Embodiment of the double cylinder heating apparatus which can be used when manufacturing the milk flavor enhancer of this invention is shown, (a) is a sectional side view, (b) is II in Fig.1 (a). It is line sectional drawing.

  Hereinafter, the present invention will be described in more detail. The milk flavor enhancer of the present invention contains a specific amount of a mixed heated product of plant-derived extract and sugar.

  The plant-derived extract is an extract obtained by extracting plant materials such as leaves, roots, stems, skins, fruits, seeds, etc. with hot water or alcohol, etc. Or an extract extracted with alcohol or the like, a concentrated solution obtained by concentrating these extracts, a powder obtained by drying the extract or the concentrated solution, and the like. Specifically, various seaweed extracts such as kelp extract, various grain extracts such as wheat extract, various vegetable extracts such as Chinese cabbage extract, various mushroom extracts such as shiitake extract, and further products obtained by decomposing the above plant materials with enzymes and acids Examples include seasonings obtained by adding alcohol or salt to the plant raw material and fermenting and ripening with koji, yeast, or lactic acid bacteria. More specific examples of the seasoning include rice-based seasonings such as mirin, soy-based or wheat-based seasonings such as soy sauce and miso.

  In the present invention, as the plant-derived extract, it is preferable to use at least one selected from the group consisting of a kelp-derived extract, a cereal-derived extract, and a fermented cereal-derived extract. Fermented rice, kelp extract, fermented rice bran are more preferable, sake lees, fermented rice, kelp extract, fermented rice bran are more preferable, fermented rice, kelp extract, fermented rice bran are particularly preferable.

  The saccharide refers to a monosaccharide or a disaccharide, and can be exemplified by arabinose, lactose, xylose, glucose, fructose, sucrose, maltose, etc., preferably at least one selected from these groups, lactose, xylose, Glucose, fructose, sucrose, and maltose are more preferable, and glucose, fructose, and maltose are more preferable.

  The mixing ratio (dry weight ratio) of the plant-derived extract / saccharide is preferably 99/1 to 1/99, more preferably 80/20 to 1/99, still more preferably 60/40 to 1/99, and 40/60. Is particularly preferred. If the mixing ratio is greater than 99/1 or the mixing ratio is less than 1/99, the intended milk flavor enhancement effect may not be obtained.

  The total solid content (dry weight) of the plant-derived extract and saccharide is preferably 40 to 80% by weight, and more preferably 50 to 80% by weight, based on the whole mixed and heated product. When the solid content is less than 40% by weight, the aroma component is hardly expressed and the milk flavor enhancing effect may not be obtained. On the other hand, if it is larger than 80% by weight, the viscosity of the mixed and heated product is high, so that kogation is likely to occur, and when pumped during production, load and time are required, which may reduce production efficiency.

  The milk flavor enhancer of the present invention contains a mixed heat product of a plant-derived extract and a saccharide, and the content ratio of the mixed heat product with respect to the whole milk flavor enhancer is 40 to 100% by weight. The content is more preferably 40 to 80% by weight, still more preferably 40 to 70% by weight, and particularly preferably 40 to 60% by weight. When the content of the mixed heated product is less than 40% by weight, the intended milk flavor enhancing effect may not be obtained. Also, within this range, it becomes easy to keep the contents of 2-acetylfuran, 5-methylfurfural, furfural, 3-methylbutanal, acetic acid, dimethyl disulfide and 1-butanol, which will be described later, within a specific range.

  The milk flavor enhancer of the present invention may be composed only of the mixed and heated product, but in addition to the mixed and heated product, it is derived from kelp-derived extract, chicken-derived extract, cereal-derived extract, and cereal-derived fermented product. It is preferable to contain a non-heated product of at least one extract selected from the group consisting of extracts. The content of the non-heated product is preferably 0.1 to 40% by weight, more preferably 5 to 20% by weight, based on the whole milk flavor enhancer of the present invention. When it is within the above range, a more excellent milk flavor enhancing effect can be achieved by adding the non-heated extract.

  The milk flavor enhancer of the present invention is not limited to the above-mentioned mixed heated product and non-heated product of the extract, as long as it does not impair the desired flavor, other sugars, fats, salts, milk Ingredients, yeast extract, or sweeteners, colorants, preservatives, thickeners, antioxidants, bleaches, flavors, acidulants, seasonings, emulsifiers, pH adjusters, bitterings, food additives such as enzymes, etc. Can also be added.

  Examples of saccharides other than the above include oligosaccharides, liquid saccharides thereof, decomposed saccharified liquid saccharides such as corn syrup, sugar alcohols such as sorbitol and erythritol, and liquid saccharides thereof.

  Examples of the fats and oils include vegetable oils such as palm oil, palm kernel oil, coconut oil, safflower oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, rice bran oil, olive oil, cocoa butter, and shea fat. Animal oils such as fish oil, beef tallow, milk fat, pork fat, and the like, and those obtained by transesterifying these oils and fats, cured and fractionated, and the like.

  Examples of the milk component include butter, milk fat, milk, cream, skim milk, butter milk, skim milk powder, whole milk powder, butter milk powder, whey protein, casein protein, whey mineral, sweetened condensed milk, sugar-free condensed milk, cheese And fermented milk.

  Examples of the yeast extract include extracts extracted from beer yeast, baker's yeast, milk yeast, torula yeast, and the like.

  Examples of the seasoning include amino acids, nucleic acids, organic acids, and inorganic salts.

  In the mixed heated product in the present invention, in order to exert a milk flavor enhancing effect, the contents of 2-acetylfuran, 5-methylfurfural, furfural, 3-methylbutanal, acetic acid, dimethyl disulfide, and 1-butanol are included. Within a specific range.

  The content of 2-acetylfuran is preferably 0.003 to 7 ppm, and more preferably 0.005 to 0.5 ppm, based on the whole milk flavor enhancer. If it is less than 0.003 ppm or more than 7 ppm, the intended milk flavor enhancement effect may not be obtained.

  The 5-methylfurfural content is preferably 0.001 to 2 ppm, more preferably 0.005 to 0.2 ppm, based on the whole milk flavor enhancer. If it is less than 0.001 ppm or more than 2 ppm, the intended milk flavor enhancement effect may not be obtained.

  The content of the furfural is preferably 0.04 to 15 ppm, and more preferably 0.08 to 2 ppm, based on the whole milk flavor enhancer. If it is less than 0.04 ppm or more than 15 ppm, the intended milk flavor enhancing effect may not be obtained.

  The content of 3-methylbutanal is preferably 0.001 to 10 ppm, and more preferably 0.01 to 5 ppm, based on the whole milk flavor enhancer. If the amount is less than 0.001 ppm, the intended milk flavor enhancing effect may not be obtained. If the amount is more than 10 ppm, malt odor may be felt strongly, and the preferred milk flavor may be impaired.

  The content of acetic acid is preferably as low as possible, preferably 0 to 2 ppm, more preferably 0 to 0.2 ppm, and still more preferably 0 ppm with respect to the whole milk flavor enhancer. If it exceeds 2 ppm, the acid odor is felt strongly, and the intended milk flavor enhancement effect may not be obtained.

  The content of the dimethyl disulfide is preferably as low as possible, preferably 0 to 0.5 ppm, more preferably 0 to 0.2 ppm, and still more preferably 0 ppm with respect to the whole milk flavor enhancer. . If it exceeds 0.5 ppm, the sulfur odor is strongly felt, and an unfavorable flavor may be imparted as a milk flavor.

  The content of the 1-butanol is preferably as small as possible, preferably 0 to 0.8 ppm, more preferably 0 to 0.2 ppm, and further preferably 0 ppm with respect to the whole milk flavor enhancer. preferable. If it exceeds 0.8 ppm, the odor of oxidation is felt strongly, and the intended milk flavor enhancement effect may not be obtained.

  Moreover, 0.05-25 ppm is preferable and, as for the total amount (A) of 2-acetyl furan, 5-methylfurfural, furfural and 3-methylbutanal with respect to the whole milk | flavor flavor enhancer of this invention, 0.1-20 ppm Is more preferable, and 0.1 to 5 ppm is still more preferable. Within the above range, a more excellent milk flavor enhancing effect can be obtained.

  Furthermore, the total amount (A) of 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal based on the whole milk flavor enhancer of the present invention, and acetic acid, dimethyl disulfide and The weight ratio ((B) / (A) × 100) of the total amount (B) of 1-butanol is preferably as small as possible, specifically 0 to 25% is preferable, and 0 to 18% is more preferable. Within the above range, flavors other than the milk flavor are rarely felt, and a more excellent milk flavor enhancing effect can be obtained.

  The content of 2-acetylfuran, 5-methylfurfural, furfural, 3-methylbutanal, acetic acid, dimethyl disulfide, and 1-butanol in the whole milk flavor enhancer of the present invention can be measured by gas chromatography mass spectrometry. Specific measurement conditions are as follows.

(Measurement procedure)
Add 10 g of distilled water to 10 g of milk flavor enhancer, add so that the concentration of tetradecane is 1 ppm, add well-stirred into the flask, and add Tenax TA to the milk flavor enhancer based on the following adsorption conditions. Adsorb headspace gas. Tenax TA adsorbing headspace gas is set in an injection device (“TDS” manufactured by GERSTEL), and gas chromatographic analysis is performed based on the following conditions.

(Head space gas adsorption condition to Tenax TA tube)
Trap tube: Tenax TA (manufactured by GERSTEL)
Product temperature of milk flavor enhancer: 40 ° C
Internal standard: Tetradecane 1 ppm (manufactured by Wako Pure Chemical Industries, “203-10702”)
Carrier gas: Nitrogen Carrier gas flow rate: 100 mL per minute
Adsorption time: 1 hour Degassing gas: Nitrogen Degassing gas flow rate: 150 mL / min for 15 minutes (gas chromatographic conditions)
Gas chromatograph: 6890N manufactured by Agilent Technologies
Analysis method: Temperature rising analysis method Column: HP-INNOWAX
Column size: 60m x 0.25mm
Carrier gas: Helium Detector (MS): 5973inert manufactured by Agilent Technologies
Initial temperature: 40 ° C
Initial temperature holding time: 2 minutes Heating speed: 3 ° C / min up to 100 ° C, then 5 ° C / min up to 240 ° C
Final temperature: 240 ° C
Final temperature holding time: 30 minutes Carrier gas: Helium 206 kPa
Carrier gas flow rate: 2.1ml / min
MS (detector conditions): ion source temperature 230 ° C, quadrupole temperature 150 ° C
(Injection conditions)
Injection device: “TDS” manufactured by GERSTEL
Cold trap material: Silica capillary
Sample Tube Material: Tenax TA
(TDS condition)
Initial temperature: 20 ° C
Initial temperature holding time: 1 minute Heating speed: 60 ° C per minute
Final temperature 240 ° C
Final temperature holding time: 5 minutes (CIS conditions)
Initial temperature: -100 ° C
Initial temperature holding time: 0.2 minutes Temperature rising speed: 12 ° C per minute
Final temperature: 240 ° C
Final temperature holding time: 10 minutes An example of the method for producing the milk flavor enhancer of the present invention will be described below.

  First, the raw material mixture of the plant-derived extract and the saccharide is heated to produce the mixed and heated product. At that time, it is preferable that the raw material mixture is heated uniformly while flowing. The total content (dry weight) of the plant-derived extract and the saccharide with respect to the whole raw material mixture of the plant-derived extract and the saccharide is preferably 40 to 80% by weight, and more preferably 50 to 80% by weight. If the total content is less than 40% by weight, the aroma components are hardly expressed and the intended milk flavor enhancement effect may not be obtained. If the total content is more than 80% by weight, the ratio of the solid content in the raw material mixture is relative. Therefore, the viscosity of the mixed and heated product increases, so that the solid content may be burnt by heating and a burnt flavor may be generated.

  There is no particular limitation on the means for performing the uniform heat treatment, but in the case of a small amount such as 10 kg or less, as long as the stirring efficiency is sufficient, it may be heated carefully so as not to cause scorching. Such devices can be used.

  However, when the amount charged exceeds 10 kg, as a means for performing uniform heat treatment, the raw material mixture is introduced into the heating container of the heating device and forcedly applied to the heating surface provided in the container. It is preferable to use a device that can be heat-treated until it reaches a predetermined product temperature while being brought into contact with each other and flowing along the heating surface in a state of being spread into a thin film having a substantially uniform thickness. A conventionally well-known apparatus can be used as such an apparatus.

  As an example of such a heating device, for example, a double cylinder heating device 10 as shown in FIG. 1 can be mentioned. FIG. 1A is a side sectional view of the double cylinder heating device 10, and FIG. 1B is a sectional view taken along line II in FIG. 1A. This double cylinder heating device 10 comprises a heating container 11 composed of two cylinders, an inner cylinder 12 and an outer cylinder 13 each having a heating jacket, and the inner wall 12a of the inner cylinder 12 and the inner cylinder 13 Between the two wall surfaces of the wall surface 13a, a cylindrical gap 14 serving as a flow path for the raw material mixture, which is the object to be heated, is formed, and communicated with the gap 14 to supply the raw material mixture supply port 14a and the heating container 11 is provided with a discharge port 14b for the raw material mixture heated inside. In the double cylinder heating device 10, the inner cylinder 12 and the outer cylinder 13 may be relatively rotated. In that case, only one of the inner cylinder 12 or the outer cylinder 13 may be rotated and the other may be fixed, or both the inner cylinder 12 and the outer cylinder 13 may be rotated in directions opposite to each other.

  As for the heating, a double-sided heating type in which a heating jacket is provided in both the inner cylinder 12 and the outer cylinder 13 may be used, or a heating jacket may be provided in only one of them to perform single-sided heating. In this double cylinder heating device 10, steam is introduced into one or both of the inner cylinder 12 and the outer cylinder 13 of the outer cylinder 13, and a pump or the like is introduced into the heating container 11 from the supply port 14 a. When the raw material mixture is press-fitted using the raw material mixture, the raw material mixture is heated from the inner cylinder 12 and / or the outer cylinder 13, and the gap 14 between the inner cylinder 12 and the outer cylinder 13 is formed into a thin film to form a discharge port 14b. To flow toward and discharged. At this time, when the two inner and outer cylinders 12 and 13 are relatively rotated, the raw material mixture introduced into the heating container 11 is in the gap 14 between the inner cylinder 12 and the outer cylinder 13 that rotate relatively. Flows in a direction (rotational axis direction) perpendicular to the relative movement direction (rotation direction) between the outer wall surface of the inner cylinder 12 and the inner wall surface of the outer cylinder 13, and is discharged from the discharge port 14b. In this apparatus, the width d of the gap 14 can be adjusted by the outer diameter dimension of the inner cylinder 12 and the inner diameter dimension of the outer cylinder 13, and the film thickness of the raw material mixture flowing in the gap 14 of the heating container 11 can be adjusted. In addition to the vapor pressure introduced into the jacket of the inner cylinder 12 and / or the outer cylinder 13 and the film thickness (width d of the gap 14), the heating condition is determined per unit time of the raw material mixture into the heating container 11. Can be adjusted by press-fitting amount (flow rate).

  Furthermore, by continuously circulating a plurality of double tube heating devices 10 or by repeatedly press-fitting the raw material mixture discharged from the discharge port 14b of the double tube heating device 10 into the supply port 14a, The heat treatment may be repeated until the mixture is processed to produce a specific amount of 2-acetylfuran, 5-methylfurfural, furfural, 3-methylbutanal, acetic acid, dimethyl disulfide and 1-butanol. it can.

  The film thickness of the raw material mixture that flows in a thin film along the heating surface is not particularly limited by the structure of the heating device to be used, but is usually preferably in the range of 0.5 to 125 mm. If the film thickness is too thick, it cannot be uniformly heated to the inside of the raw material mixture that flows in a thin film state, and the Maillard reaction is difficult to proceed at a distance from the heating surface, resulting in unevenness in quality, 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal may not have a predetermined content, and the intended milk flavor enhancing effect may not be obtained. On the other hand, if the film thickness is too thin, scorching or the like may occur due to overheating, and the quality of the obtained milk flavor enhancer may deteriorate. Considering easiness of heating control for the raw material mixture, the film thickness is more preferably 1 mm to 30 mm, further preferably 2 mm to 10 mm.

  The heating temperature for heating the raw material mixture is preferably such that the highest product temperature is in the range of 110 to 160 ° C, more preferably 130 to 160 ° C, and still more preferably 140 to 160 ° C. When the heating temperature is less than 110 ° C., 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal do not have a predetermined content, and the intended milk flavor enhancing effect may not be obtained. On the other hand, when the temperature exceeds 160 ° C., scorching or the like may occur due to overheating, or the content of acetic acid or 1-butanol may increase and the flavor may deteriorate.

  The heating time for heating the raw material mixture is preferably maintained for 0.1 second to 5 hours, more preferably 1 to 30 minutes after reaching the maximum product temperature. If the heat holding time is shorter than 0.1 seconds, the content of 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal is small, and the intended milk flavor enhancer may not be obtained. . Moreover, when it exceeds 5 hours, a burning etc. may generate | occur | produce by overheating, or flavor may deteriorate.

  The average rate of temperature increase until the product temperature of the raw material mixture reaches the maximum product temperature from 75 ° C is preferably 1 to 100 ° C / min, more preferably 3 to 50 ° C / min, and 3 to 30 ° C / min. Further preferred. If the average rate of temperature rise is slower than 1 ° C / min, it may cause scorching due to overheating or the flavor may deteriorate. If it is faster than 100 ° C / min, it will not be able to heat homogeneously, resulting in uneven quality. The effect of enhancing milk flavor may not be obtained.

  In addition, the average temperature decreasing rate until the product temperature reaches 75 ° C. after being held for a predetermined time after reaching the maximum product temperature is preferably 5 to 200 ° C./min, more preferably 10 to 150 ° C./min. Preferably, 30-100 degreeC / min is still more preferable. If the average temperature-decreasing rate is slower than 5 ° C / min, the heating reaction continues until a predetermined temperature is reached, and a large amount of acetic acid or 1-butanol is produced due to overreaction, which may deteriorate the flavor. If it is faster than / min, it may be difficult to produce industrially.

  The mixed heated product produced as described above may be used as it is as the milk flavor enhancer of the present invention, or other components as described above are added to the mixed heated product and mixed by a conventional method. Milk flavor enhancers can also be produced.

  The milk flavor enhancer of the present invention is a milk flavor enhancer for bread and confectionery, and is used by blending with bread dough or confectionery dough, or a water-in-oil emulsified fat composition or bread It can mix | blend with the oil-in-water type emulsified oil-fat composition for confectionery kneading | mixing, and can use these compositions for kneading | mixing to bread dough or confectionery dough. Note that “for kneading” in the present application includes not only a normal kneading use but also a folding use.

  The bread of the present invention refers to a product obtained by heating and cooking bread dough prepared by mixing raw materials containing specific amounts of flour, milk flavor enhancer of the present invention, milk solids, fats and oils, baker's yeast and water, respectively. Baked bread such as bread, bun, cream bread, roll bread, French bread, etc., layered bread such as Danish pastries, croissants, Danish bread, cooking bread such as variety red, sandwich, steamed bread, or those Secondary processed products, or those requiring range cooking.

  The flour is not particularly limited as long as it is edible, and examples thereof include wheat, rice, corn, potato, tapioca, sweet potato, etc., or starch derived therefrom and processed starch thereof, and are selected from these groups At least one can be used. And it is preferable to contain 80 weight% or more of wheat flour in this flour. Examples of the flour include strong flour, medium flour, and weak flour, and at least one selected from the group can be used, but it is desirable to use strong flour with a high protein content, Is preferably 50 to 100% by weight, more preferably 60 to 100% by weight, and still more preferably 70 to 100% by weight in the flour.

  In the present invention, the content of the milk flavor enhancer in the bread dough is preferably 0.0001 to 3 parts by weight in dry weight with respect to 100 parts by weight of the flour in order to achieve a good milk flavor enhancing effect, 0.001-1 weight part is more preferable and 0.005-0.1 weight part is still more preferable.

  Examples of the milk solids include butter, milk fat, milk, cream, skim milk, butter milk, skim milk powder, whole milk powder, butter milk powder, whey protein, casein protein, whey mineral, sweetened condensed milk, and sugar-free milk Examples include condensed milk, cheese and lipase-treated products of these milk solids. The content of the milk solid content is preferably 0.005 to 50 parts by weight, more preferably 0.01 to 35 parts by weight, and more preferably 0.05 to 10 parts by weight with respect to 100 parts by weight of flour in the dough. Part is more preferable, and 0.5 to 5 parts by weight is particularly preferable. More preferable milk flavor can be achieved as content of milk solids is 0.005 weight part or more. Moreover, when there is too much content, it may cost too much.

  Moreover, it is preferable to mix | blend the lipase processed material of milk solid content with at least one part of the said milk solid content. The lipase-treated product of milk solids refers to a lipase-treated product of a mixture mainly composed of milk fat, milk protein and water.

  The milk fat in the lipase-treated product means one obtained by removing the aqueous phase from fresh cream or butter, and preferably 10 to 99.8% by weight in the whole lipase-treated product. % Is more preferable, 30 to 70% by weight is more preferable, and 40 to 60% by weight is still more preferable. When the content is less than 10% by weight, a more preferable milk flavor enhancing effect may not be obtained. When the content is more than 99.8% by weight, the lipolytic odor is strong, and on the contrary, the milk flavor enhancing effect may be reduced.

  The milk protein in the lipase-treated product means a protein contained in raw milk, and examples thereof include casein, β-lactoglobulin, α-lactalbumin, lactoferrin, serum albumin, and immunoglobulin. 0.1 to 50% by weight is preferable, 0.1 to 30% by weight is more preferable, 0.1 to 10% by weight is more preferable, and 0.1 to 3% by weight is still more preferable. When the content is less than 0.1% by weight, a more preferable milk flavor enhancing effect may not be obtained. When the content is more than 50% by weight, the milk flavor enhancing effect may be reduced.

  The water content in the lipase-treated product is preferably from 0.1 to 70% by weight, more preferably from 0.1 to 40% by weight, more preferably from 0.1 to 30% by weight, based on the whole lipase-treated product. 1 to 20% by weight is more preferable. When the content is less than 0.1% by weight, a more preferable milk flavor enhancing effect may not be obtained, and when it is more than 70% by weight, the milk flavor enhancing effect may be reduced.

  The lipase used in the lipase-treated product refers to an enzyme that hydrolyzes an ester bond that constitutes a lipid.For example, Aspergillus niger, Candida rugosa, Candida lipolytica, Rhizopus oryzae, Penicillium camembertii, Penicillium roqueforti, Mucor javanicus Examples include microorganism-derived enzymes, calf sublingual glands, and pancreas extracts.

  The lipase-treated product can be obtained by the production method exemplified below. That is, 0.0001 to 5 parts by weight of the lipase is mixed with 100 parts by weight of the mixture obtained by mixing the milk protein and water with the melted milk fat and adjusting the temperature to the optimum temperature of the lipase ± 20 ° C. It is obtained by adding and holding for 1 to 300 hours while stirring. The degree of treatment is the degree of degradation of fats and oils by lipase, preferably 2 to 90%, more preferably 5 to 50%. If the degree of degradation of fats and oils is less than 2%, the milk flavor enhancing effect of the present invention may be inferior, and if it is greater than 90%, a taste may be imparted. In addition, the decomposition degree of fats and oils means the value calculated | required by [{(acid value) / (saponification value)} * 100]. As the lipase-treated product, “CFI740” (manufactured by The TATUA Co-operative Dairy Company), “butter flavor BF-S” (manufactured by Morinaga Milk Industry Co., Ltd.), “BUTTER BUDS HIGH CONCENTRATE UNCOLORED” "(ButterBuds Inc.)", "Batalon powder" (Yokoyama Fragrance Co., Ltd.) and the like can be used as appropriate.

  The content of the lipase-treated product is preferably 0.1 to 100% by weight, more preferably 0.1 to 60% by weight, and still more preferably 0.1 to 40% by weight in the milk solid content. If it is less than 0.1% by weight, a more preferable milk flavor enhancing effect may not be obtained.

  In the bread dough, the content ratio of the milk flavor enhancer of the present invention / the lipase-treated product is preferably 99/1 to 15/85 (dry weight ratio), and 99/1 to 30/70 (dry weight ratio). ) Is more preferable, and 99/1 to 40/60 (dry weight ratio) is still more preferable. If the content ratio is larger than 99/1 or smaller than 15/85, a more preferable milk flavor enhancing effect may not be obtained.

  The fats and oils may be any fats and oils conventionally used for margarine, shortening, etc., for example, palm oil, palm kernel oil, palm oil, safflower oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil , Vegetable oils such as rice bran oil, olive oil, cacao butter, shea butter, animal oils such as fish oil, beef tallow, milk fat, pork tallow, and those obtained by transesterification, hardening, and fractionation of these oils It is done.

  When used as a kneading application, the content of fats and oils in the bread dough is preferably 2 to 40 parts by weight, more preferably 5 to 40 parts by weight, and 8 to 30 parts by weight with respect to 100 parts by weight of the flour. Further preferred. If the content is less than 2 parts by weight, the extensibility of the dough may be reduced or the resulting bread may be hardened. If the content exceeds 40 parts by weight, sagging may occur during preparation of the dough, or oil from the baked bread Exudation may be seen or texture may be bad. Moreover, 30-100 weight part is preferable with respect to 100 weight part of said flours, when content of the said fats and oils is used as a folding use, 30-80 weight part is more preferable, and 40-60 weight part is still more preferable. If the content is less than 30 parts by weight, the extensibility of the dough may decrease, the volume of the resulting bread may be small, or the texture may be poor, and if it exceeds 100 parts by weight, sagging may occur during the preparation of the dough In some cases, oil oozes out from the baked bread or has a bad texture.

  The baker's yeast used for the bread dough refers to a microorganism that assimilate sugars to produce carbon dioxide and alcohol, and also produces organic acids and aroma components, such as Saccharomyces cerevisiae, yeast used for normal bread production, etc. Can be used. The addition amount of the baker's yeast is preferably 0.2 to 2.0 parts by weight, more preferably 0.4 to 1.5 parts by weight in terms of dry weight with respect to 100 parts by weight of flour. If the amount added is less than 0.2 parts by weight, fermentation may take time and production efficiency may be poor. Moreover, when more than 2.0 weight part, the unpleasant flavor of baker's yeast itself may be provided.

  The amount of water added to the bread dough is preferably 25 to 60 parts by weight and more preferably 30 to 50 parts by weight with respect to 100 parts by weight of the flour. If the amount added is less than 25 parts by weight, the texture of the resulting bread may become crispy, and if it exceeds 60 parts by weight, the dough before baking may become sticky or the kneading time may become longer.

  In the bread dough of the present invention, materials other than the above, such as sugars, salt, enzymes such as amylase, eggs, thickening polysaccharides and emulsifiers can be blended.

  Although the bread manufacturing method of this invention should just follow a conventional method, it illustrates below. Bread is made from the above flour and the milk flavor enhancer of the present invention, milk solids, fats and oils, baker's yeast, water and other eggs, sugars as necessary, no time method, straight method, medium seed method, After preparing bread dough through a general bread making process such as refrigerated middle seed method, frozen dough manufacturing method, etc., the dough is cooked and cooked easily, milk fat feeling, milk sweetness, rich milk feeling and rich milk etc. A bread having a flavor can be obtained.

  The confectionery of the present invention refers to a product obtained by heating and cooking a confectionery dough prepared by mixing raw materials containing specific amounts of flour, the milk flavor enhancer of the present invention, milk solids and fats, for example, , Cookies, biscuits, crackers, pretzels, butter cakes, sponge cakes, pies and the like.

  The flour in the confectionery dough is the same as the flour used in the bread, and the flour preferably contains 80% by weight or more of wheat flour. The wheat flour includes, for example, strong flour, medium flour, thin flour, etc., and at least one selected from these groups can be used, but unlike bread, it is possible to use weak flour with a low protein content. Desirably, the flour content is preferably 50 to 100% by weight, more preferably 60 to 100% by weight, and still more preferably 70 to 100% by weight in the flour.

  In the present invention, the content of the milk flavor enhancer in the confectionery dough is preferably 0.001 to 10 parts by weight in dry weight with respect to 100 parts by weight of the flour in order to achieve a good milk flavor enhancing effect. 0.005 to 1 part by weight is more preferable, and 0.008 to 0.8 part by weight is still more preferable.

  The milk solid content in the confectionery dough is the same as the milk solid content used in the bread, and the content thereof is 0.005 to 120 by dry weight with respect to 100 parts by weight of flour in the confectionery dough. Parts by weight are preferred, 0.01-100 parts by weight are more preferred, 0.1-80 parts by weight are still more preferred, and 1-50 parts by weight are particularly preferred. More preferable milk flavor can be achieved as content of milk solids is 0.005 weight part or more. Moreover, when there is too much content, it may cost too much.

  Moreover, it is preferable to mix | blend the lipase processed material of the said milk solid content as at least one part of the said milk solid content. The lipase-treated product of milk solids is the same product as the lipase-treated product of milk solids used in the bread, and the content of the lipase-treated product is 0.1 to 100% by weight in the milk solids. Preferably, 0.1 to 60% by weight is more preferable, and 0.1 to 40% by weight is still more preferable. If it is less than 0.1% by weight, a more preferable milk flavor enhancing effect may not be obtained.

  In the confectionery dough, the content ratio of the milk flavor enhancer of the present invention to the lipase-treated product is preferably 99/1 to 15/85 (dry weight ratio), and 99/1 to 30/70 (dry weight). Ratio) is more preferable, and 99/1 to 40/60 (dry weight ratio) is still more preferable. If the content ratio is larger than 99/1 or smaller than 15/85, a more preferable milk flavor enhancing effect may not be obtained.

  The fats and oils in the confectionery dough are the same as the fats and oils used in the bread, and the content is preferably 15 to 200 parts by weight with respect to 100 parts by weight of the flour when used for kneading, 25 -150 weight part is more preferable, and 35-100 weight part is still more preferable. If the content is less than 15 parts by weight, the extensibility of the dough may be reduced or the resulting confectionery may become hard. If the content exceeds 200 parts by weight, sagging may occur during preparation of the dough, or oil from the baked confectionery Exudation may be seen or texture may be bad. Moreover, 30-150 weight part is preferable with respect to 100 weight part of said flours, when content of the said fats and oils is used for a folding use, 40-100 weight part is more preferable, and 50-100 weight part is still more preferable. If the content is less than 30 parts by weight, the extensibility of the dough may decrease, the volume of the resulting confectionery may be small, or the texture may be poor, and if it exceeds 150 parts by weight, sagging may occur during the preparation of the dough In some cases, the baked confectionery seeps oil, and the texture is poor.

  In the confectionery dough of the present invention, materials such as sugars, eggs, thickening polysaccharides, enzymes such as amylase, emulsifiers and water can be blended as raw materials other than those described above.

  Although the manufacturing method of the confectionery of this invention should just follow a conventional method, it illustrates below. The confectionery uses the above-mentioned flour, the milk flavor enhancer of the present invention, milk solids, fats and oils and other eggs and sugars as necessary, and the all-in-mix method, the post-powder method, the sugar batter method, the flower batter After preparing the confectionery dough according to a known method such as a method, the dough is heated and cooked to easily obtain a confectionery having milk fat feeling, milk sweetness, rich milk feeling and rich milk taste such as richness be able to.

  Milk solid content, fats and oils, water, etc. are mix | blended with the milk flavor enhancer of this invention, and the water-in-oil type emulsified fat composition of this invention or the oil-in-water type emulsified fat composition can be manufactured. The water-in-oil emulsified oil or fat composition of the present invention or the oil-in-water emulsified oil and fat composition is a composition for kneading bread and confectionery, and in producing the bread dough and confectionery dough, the milk flavor enhancement of the present invention It can replace with an agent and can mix | blend such a water-in-oil emulsified fat composition or an oil-in-water emulsified fat composition. In addition to the water-in-oil emulsified oil composition or oil-in-water emulsified oil composition, the bread dough or confectionery dough may be blended with the milk flavor enhancer of the present invention, fats and oils, milk solids, and the like. . Furthermore, in the water-in-oil emulsified oil or fat composition or the oil-in-water emulsified oil and fat composition of the present invention, in addition to the raw materials described above, sugars, salt, emulsifiers, thickeners, fragrances, oxidizers, as necessary Agents and various enzymes can also be added.

  The water-in-oil emulsified oil / fat composition comprises an oil phase part containing oil and fat, and an aqueous phase part containing the milk flavor enhancer, the milk solid content and water.

  The types of fats and oils in the water-in-oil emulsified fat composition are the same as those in the bread and confectionery, and the content is preferably 40 to 97% by weight in the water-in-oil emulsified fat composition. 50 to 95% by weight is more preferable, and 60 to 85% by weight is still more preferable. When the content is less than 40% by weight, it may not be possible to obtain preferable physical properties for kneading the water-in-oil emulsified fat composition into bread dough or confectionery dough. Moreover, when content exceeds 97 weight%, water-soluble flavor raw material sufficient to provide a preferable flavor may not be added.

  The content of the milk flavor enhancer in the water-in-oil emulsified fat composition is 0.015 by dry weight in the water-in-oil emulsified fat composition in order to achieve a good milk flavor enhancing effect. 5 weight% is preferable, 0.03 to 3 weight% is more preferable, and 0.1 to 1 weight% is still more preferable.

  The milk solid content in the water-in-oil emulsified oil / fat composition is the same as the milk solid content in the bread or confectionery, and the content thereof is dried in the whole water-in-oil emulsified oil / fat composition. 0.1 to 70% by weight is preferred, 0.5 to 50% by weight is more preferred, and 1 to 30% by weight is even more preferred. When the milk solid content is 0.1% by weight or more, a more preferable milk flavor can be achieved. Moreover, when there is too much content, it may cost too much. In addition, since milk fat corresponds to both milk solid content and fats and oils, when mix | blending milk fat with the said water-in-oil type emulsified fat composition, content of the above-mentioned milk solid content and fat content In calculating any of them, the content of milk fat is considered.

  The water content is preferably 2 to 55% by weight, more preferably 3 to 40% by weight, and still more preferably 4 to 30% by weight in the water-in-oil emulsified oil / fat composition. If the content is less than 2% by weight, the milk flavor enhancer and the milk solids may not be dissolved and production may be difficult. If the content is more than 55% by weight, the emulsification becomes unstable and the water is stable during production. Production may be difficult.

  Although the manufacturing method of the water-in-oil type emulsified oil-fat composition of this invention may be implemented by the method similar to a normal water-in-oil type oil-fat composition, it illustrates below. First, an oil-soluble raw material is mixed with fats and oils heated and melted at 50 to 80 ° C. to obtain an oil phase part. On the other hand, a water phase part is obtained by stirring and dissolving aqueous raw materials such as the milk flavor enhancer and milk solids in hot water of 50 to 70 ° C. The water phase part is added to the oil phase part, and the pre-emulsified emulsion is kneaded with a quenching kneader to obtain the water-in-oil emulsified fat composition of the present invention.

  The oil-in-water emulsified oil / fat composition comprises an oil phase part containing oil and fat, and an aqueous phase part containing the milk flavor enhancer, the milk solids and water.

  The types of fats and oils in the oil-in-water emulsified oil and fat composition are the same as those in the bread and confectionery, and the content is preferably 5 to 60% by weight in the water-in-oil emulsified oil and fat composition. -50 wt% is more preferable, and 15-45 wt% is still more preferable. If the content is less than 5% by weight, the intended milk flavor enhancement effect may not be sufficiently obtained. Moreover, when content exceeds 60 weight%, the preferable physical property for kneading an oil-in-water-type emulsified fat composition to bread dough or confectionery dough may not be obtained.

  The content of the milk flavor enhancer in the oil-in-water emulsified oil / fat composition is 0.015 to 5% by dry weight in the oil-in-water emulsified oil / fat composition in order to achieve a good milk flavor enhancing effect. % Is preferred, 0.03 to 3% by weight is more preferred, and 0.1 to 1% by weight is even more preferred.

  The milk solid content in the oil-in-water emulsified oil / fat composition is the same as the milk solid content in the bread and confectionery, and its content is the dry weight in the whole oil-in-water emulsified oil / fat composition. 0.1 to 70 weight% is preferable, 0.5 to 50 weight% is more preferable, and 1 to 30 weight% is still more preferable. When the milk solid content is 0.1% by weight or more, a more preferable milk flavor can be achieved. Moreover, when there is too much content, it may cost too much. In addition, since milk fat corresponds to both milk solid content and fats and oils, when milk fat is blended with the oil-in-water emulsified oil and fat composition, any of the above-described milk solid content and fat content is required. When calculating the value, the content of milk fat is taken into consideration.

  The water content is preferably 40 to 90% by weight, more preferably 45 to 85% by weight, and still more preferably 50 to 80% by weight in the entire oil-in-water emulsified oil / fat composition. If the content is less than 40% by weight, it may not be possible to obtain desirable physical properties for kneading the oil-in-water emulsified oil / fat composition in bread dough or confectionery dough, and if it is more than 90% by weight, the intended milk flavor enhancement The effect may not be sufficiently obtained.

  Although the manufacturing method of the oil-in-water type emulsion oil-fat composition of this invention should just follow a conventional method, it illustrates below. First, an oily phase part obtained by mixing oil-based raw materials such as fats and fats and emulsifiers and heating and dissolving at 50 to 80 ° C, and water-based raw materials such as the milk flavor enhancer, water-soluble emulsifier and protein are heated at 50 to 70 ° C. It is possible to obtain the oil-in-water type emulsified oil / fat composition of the present invention by pre-emulsifying the water phase part stirred and dissolved in the aqueous solution, and then performing usual treatments such as homogenization, sterilization, homogenization, and cooling. it can. The homogenization treatment may be any method that is usually performed, and a high-pressure homogenizer is generally used.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Sensory evaluation method for bread, confectionery, margarine and oil-in-water emulsified oil / fat composition>
The bread, confectionery, margarine and oil-in-water emulsified oil / fat composition prepared in Examples and Comparative Examples were evaluated by 10 experienced panelists, and their average score was taken as the evaluation value. The evaluation criteria at that time are as follows.

(Milk fat feeling)
5 points: The rich milk fat flavor felt when eating butter and fresh cream is very strong and very preferable.

  4 points: The rich milk fat flavor felt when eating butter or fresh cream is preferable.

  3 points: The flavor of rich milk fat felt when eating butter or fresh cream is somewhat strong and slightly preferred.

  2 points: The flavor of rich milk fat felt when eating butter and fresh cream is weak and unsatisfactory.

  1 point: The rich flavor of milk fat felt when eating butter or fresh cream is not felt.

(Sweetness of milk)
5 points: The sweet flavor that is felt when drinking warm milk is very strong and very preferable.

  4 points: The sweet flavor that is felt when drinking warm milk is strong and preferable.

  3 points: The sweet flavor felt when drinking warm milk is slightly strong and slightly preferred.

  2 points: The sweet flavor that is felt when drinking warm milk is weak and unsatisfactory.

  1 point: The sweet flavor that is felt when drinking warm milk is not felt.

(Milk feeling)
5 points: The flavor of milk felt when drinking milk is very strong and very preferable.

  4 points: The flavor of milk felt when drinking milk is strong and preferable.

  3 points: The flavor of milk felt when drinking milk is somewhat strong and slightly preferred.

  2 points: The taste of milk is weak and unsatisfactory when you drink milk.

  1 point: The flavor of milk that is felt when drinking milk is not felt.

(Body)
5 points: Flavor complexity, unity, and favorable aftertaste that are felt when eating butter and fresh cream are very strong and very preferable.

  4 points: Complexity of flavor felt when eating butter and fresh cream, unity, and favorable aftertaste flavor are strong and preferable.

  3 points: Flavor complexity, unity, and favorable aftertaste that are felt when eating butter and fresh cream are slightly strong and slightly preferable.

  2 points: Flavor complexity, unity, and favorable aftertaste are weak and unsatisfactory when eating butter or fresh cream.

  1 point: Complexity of flavors felt when eating butter and fresh cream, unity, and favorable aftertaste flavors are not felt.

<Comprehensive evaluation>
Based on the evaluation results of sensory evaluation (milk fat feeling, milk sweetness, milk feeling, richness) of bread, confectionery, margarine and oil-in-water emulsified oil and fat composition, comprehensive evaluation was performed. The evaluation criteria at that time are as follows.

  5 points: Bread, confectionery, margarine or oil-in-water emulsified oil / fat composition has a milk fat feeling, milk sweetness, milk feeling, and richness all evaluated at 4.5 points or more.

  4 points: There are no less than 4 points in the evaluation of milk fat feeling, sweetness of milk, milk feeling, richness of bread, confectionery, margarine or oil-in-water emulsified oil and fat composition, and one or more is 4 points or more 4.5 points Less than.

  3 points: There are no less than 3 points in the evaluation of milk fat feeling, sweetness of milk, milk feeling, richness of bread, confectionery, margarine or oil-in-water emulsified oil and fat composition, and one or more is 3 points or more and less than 4 points.

  2 points: No more than 1.5 points in the evaluation of milk fat feeling, milk sweetness, milk feeling, richness of bread, confectionery, margarine or oil-in-water emulsified oil and fat composition, and one or more is 1.5 points or more Less than 3 points.

  1 point: One or more is less than 1.5 in the evaluation of milk fat feeling, sweetness of milk, milk feeling and richness of bread, confectionery, margarine or oil-in-water emulsified oil and fat composition.

In addition, the raw material used by the Example and the comparative example is as follows.
1-A) “Comb Extract B5” manufactured by Mitsubishi Corporation Foodtech Co., Ltd. (solid content: 52% by weight)
1-B) “High Cook Konbu Extract Powder M-3” manufactured by MC Foods Specialty Co., Ltd. (solid content: 97.6% by weight)
2) “Bioconk S” manufactured by Mitsubishi Corporation Foodtech Co., Ltd. (solid content: 23% by weight)
3) “UMAMI Enhancer” manufactured by Unitech Foods Co., Ltd. (solid content: 83% by weight)
4) “Sakashio No. 10” manufactured by MC Foods Specialty Co., Ltd. (solid content: 44% by weight)
5) “WA-3” (solid content: 99% by weight) manufactured by MC Foods Specialty Co., Ltd.
6) “Wheat Fermented Seasoning” manufactured by Kikkoman Corporation (solid content: 99% by weight)
7) “Lact Base LB-BT” manufactured by Dainippon Meiji Sugar Co., Ltd. (solid content: 95% by weight)
8) “New Fract R-30” manufactured by Showa Sangyo Co., Ltd. (solid content: 75% by weight (breakdown: glucose 30% by weight, fructose 45% by weight))
9) “CB30” manufactured by Pure Malt (solid content: 65% by weight)
10) “Chicken meat paste” manufactured by Nikken Foods Co., Ltd. (solid content: 47% by weight)
11) "Transesterified oil" manufactured by Kaneka Corporation (palm oil: 80% by weight and palm kernel oil: 20% by weight chemical transesterified oil)
12) "Refined rapeseed oil" manufactured by Kaneka Corporation
13) “Unsalted butter” manufactured by Yotsuba Dairy Co., Ltd. (Yotsuba butter (without salt) dissolved and centrifuged to remove the aqueous phase)
14) “Skim milk powder” manufactured by Yotsuba Milk Industry Co., Ltd. (milk solid content: 97% by weight)
15) “CFI740” manufactured by The TATUA Co-operative Dairy Company (milk fat: 42.0% by weight, milk protein: 1.9% by weight, moisture 53.1% by weight)
16) ADM “YelkinTS”
17) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
18) “Camellia” manufactured by Nisshin Seifun Co., Ltd.
19) "Kaneka East DR" manufactured by Kaneka Corporation
20) “Kami white sugar” manufactured by Toyo Seika Co., Ltd.
21) “Liquid whole egg (sterilized)” manufactured by Kewpie Egg Co., Ltd.
22) Nisshin Flour Milling “Violet”
23) “Purified salt” manufactured by the Salt Business Center
24) "Baking powder" manufactured by Okuno Pharmaceutical Co., Ltd.
25) "Baking soda" made by Tokuyama Corporation
Example 1 Production of Milk Flavor Enhancer According to the formulation shown in Table 1, a closed heat treatment apparatus (manufactured by Pressure Glass Industrial Co., Ltd., portable reactor “TPR1-VS2-500”, in the following Tables 1-4 Then, a mixed heating product was prepared using “PR”. The portable reactor was used in a state where the container was sufficiently warmed by adding 200 g of hot water of about 60 ° C. into the pre-heat treatment, heating it to 150 ° C., and removing the hot water from the container. A kelp extract, isomerized sugar and water were mixed and temperature-controlled at 75 ° C. to prepare a mixed solution. 400 g of this mixed solution was put into the above-described sealed heat treatment apparatus and heated at an average temperature increase rate of 5.1 ° C./min until the product temperature was changed from 75 ° C. to 140 ° C. in a sealed state while stirring at 1000 rpm. After reaching 140 ° C, hold for 4 minutes, open the product outlet cock, receive the heat-treated mixture in a stainless steel beaker, immediately immerse the stainless steel beaker in a bowl containing ice water, and stir with a rubber spatula. The mixture was cooled at an average temperature decrease rate of 64.2 ° C./min from 140 ° C. to 75 ° C. to obtain a mixed heated product. This was used as the milk flavor enhancer of Example 1.

(Examples 2-6, Comparative Example 1) Production of Milk Flavor Enhancer According to the formulation shown in Table 1, the kelp extract was replaced with another plant-derived extract or yeast extract, and the total solid content of the extract and saccharide was Example 1. A milk flavor enhancer was obtained in the same manner as in Example 1, except that the amount of water added was adjusted to approach 54.4% by weight.

(Examples 7 and 8, Comparative Example 2) Production of Milk Flavor Enhancer According to the formulation shown in Table 2, the dry weight ratio of the plant-derived extract and saccharide was the same as in Example 1 (17/83), and the plant-derived extract and A milk flavor enhancer was obtained in the same manner as in Example 1 except that the addition amount of kelp extract and isomerized liquid sugar was changed to adjust the addition amount of water so that the total solid content of the saccharide was changed.

(Examples 9 and 10, Comparative Examples 3 and 4) Production of Milk Flavor Enhancer According to the formulation shown in Table 2, the total solid content of the plant-derived extract and the saccharide was close to 54.4% by weight as in Example 1, A milk flavor enhancer was prepared in the same manner as in Example 1 except that the amount of kelp extract and isomerized liquid sugar was changed and the amount of water was adjusted so that the dry weight ratio between the plant-derived extract and the sugar was changed. Obtained.

(Examples 11 and 12, Comparative Examples 5 and 6) Production of Milk Flavor Enhancer According to the composition shown in Table 3, the composition (raw material) of the mixed heated product is the same, and is maintained at the maximum product temperature and the maximum product temperature. A milk flavor enhancer was obtained in the same manner as in Example 8 except that the time was changed.

(Comparative Example 7) Preparation of milk flavor enhancer (based on Example 1 of Patent Document 1)
According to the composition shown in Table 3, instead of kelp extract and isomerized liquid sugar, malt extract was used, except that the maximum temperature reached 150 ° C and the retention time at the maximum temperature reached 0.1 seconds. In the same manner as in Example 8, a milk flavor enhancer was obtained.

Example 13 Production of Milk Flavor Enhancer According to the formulation shown in Table 3, a mixed heated product was produced using the double cylinder heating device of FIG. After mixing the kelp extract, the rice bran fermented product, and the isomerized liquid sugar, the temperature was adjusted to 60 ° C. to prepare a mixed solution. 80 kg of this mixed solution was press-fitted into a double cylinder heating apparatus, and was heated by continuous heat treatment at an average temperature increase rate of 14.5 ° C./min until the product temperature was changed from 75 ° C. to 155 ° C. After reaching 155 ° C., the mixture was held for 2.7 minutes and cooled to 75 ° C. at an average temperature drop rate of 62.6 ° C./min to obtain a milk flavor enhancer.

(Example 14) Preparation of milk flavor enhancer According to the formulation shown in Table 3, the type and amount of kelp extract was changed, kelp extract, rice bran fermented product and isomerized liquid sugar were mixed, and the maximum reached product temperature was 155 ° C, A milk flavor enhancer was obtained in the same manner as in Example 8 except that the retention time at the highest product temperature was changed to 3 minutes.

(Examples 15 to 17) Preparation of milk flavor enhancer (mixed with non-heated product) According to the formulation shown in Table 4, the mixed heated product obtained in Example 1 and an extract of non-heated product (kombu extract (Example) 15), milk extract (Example 16), fermented rice bran (Example 17)), isomerized liquid sugar and water as required, and milk flavor containing 70% by weight of the mixed heated product of Example 1 An enhancer was obtained.

(Example 18) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 5, a water-in-oil emulsified oil / fat composition was prepared. That is, the oil phase part was prepared by heating and melting the transesterified oil and fat and refined rapeseed oil at 70 ° C. Next, a milk phase enhancer (Example 1) and skim milk powder were stirred and mixed in 60 ° C. warm water to prepare an aqueous phase part. The aqueous phase portion was gradually added to the oil phase portion, then the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer to obtain an emulsion. Then, it knead | mixed with the rapid cooling kneading apparatus, the exit temperature was 15 degreeC, and it obtained by discharging | emitting margarine. The sensory evaluation results of the obtained margarine are shown in Table 5.

(Reference Example 1) Production of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 5, the same as in Example 18 except that the total amount was adjusted with water without adding a milk flavor enhancer. To get margarine.

(Example 19) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the composition shown in Table 5, the mixing ratio of the transesterified oil and refined rapeseed oil was almost the same, and the total compounded amount was reduced by 10 parts by weight. Margarine was obtained in the same manner as in Example 18 except that milk fat was added instead. The sensory evaluation results of the obtained margarine are shown in Table 5.

(Examples 20 to 22) Preparation of water-in-oil emulsified oil / fat composition (margarine) In accordance with the formulation shown in Table 5, a lipase-treated product of cream is blended in a different amount instead of skim milk powder, and the total amount is adjusted with water. A margarine was obtained in the same manner as in Example 19 except that. The sensory evaluation results of the obtained margarine are shown in Table 5.

(Comparative Example 8) Preparation of water-in-oil emulsified oil / fat composition (margarine) According to the formulation shown in Table 5, except that skim milk powder was not blended and the total amount was adjusted with water, the same as in Example 18, I got margarine. The sensory evaluation results of the obtained margarine are shown in Table 5.

(Comparative Example 9) Preparation of water-in-oil emulsified oil and fat composition (margarine) According to the formulation shown in Table 5, except that the milk flavor enhancer of Comparative Example 3 was added instead of the milk flavor enhancer of Example 1, Margarine was obtained in the same manner as in Example 22. The sensory evaluation results of the obtained margarine are shown in Table 5.

  The margarine (Example 18) using the milk flavor enhancer of Example 1 has butter milk fat feeling, milk sweetness, rich milk feeling and richness, and a part of the fat and oil of Example 18 is milk fat. The margarine (Example 19) changed to was a favorable evaluation because a more preferable milk flavor was felt. Moreover, the margarine (Examples 20-22) which changed the skim milk powder in Example 19 into the lipase processed product of cream improved the milk flavor further, and was a very favorable evaluation result. On the other hand, margarine (Comparative Example 8) that did not contain milk solids did not feel milk flavor. In addition, margarine (Comparative Example 9) using the milk flavor enhancer of Comparative Example 3 obtained by heating only the plant-derived extract without saccharides was insufficient in milk flavor.

(Example 23) Preparation of oil-in-water emulsified oil / fat composition According to the formulation shown in Table 6, an oil-in-water emulsified oil / fat composition was prepared. That is, lecithin was added to refined rapeseed oil and dissolved at 65 ° C. to prepare an oil phase part. Further, a milk phase enhancer (Example 1), skim milk powder, a lipase-treated product of cream and a polyglycerin fatty acid ester were dissolved in water at 60 ° C. to prepare an aqueous phase part. The oil phase part was added to the water phase part and mixed, and then pre-emulsified for 20 minutes, and then treated at a pressure of 4 MPa using a high-pressure homogenizer and then sterilized at 142 ° C. for 4 seconds using a UHT sterilizer. Then, it processed at the pressure of 6 Mpa again using the high pressure homogenizer, Then, what was cooled to 5 degreeC with the cooler was filled into the container, and the oil-in-water type emulsified oil-fat composition was obtained. The sensory evaluation results of the obtained oil-in-water emulsified oil / fat composition are shown in Table 6.

  As a result, the oil-in-water emulsified oil / fat composition of Example 23 was well evaluated with a good balance of milk fat feeling, milk sweetness, rich milk feeling and richness.

(Example 24) Production of roll bread According to the formulation shown in Table 7, roll bread was produced. That is, strong powder, yeast, white sucrose, whole egg, and water are put into a mixer bowl, and a hook is attached to a vertical mixer (“Canto Mixer” manufactured by Kanto Blender Kogyo Co., Ltd.). The dough was obtained by chaos for a minute. The obtained dough was fermented in a constant temperature bath at 28 ° C. for 2 hours and 30 minutes to obtain a medium seed dough. Subsequently, strong powder, thin powder, super white sugar, salt, skim milk powder, water and medium dough were put into a mixer bowl, and kneaded in a vertical mixer at low speed for 2 minutes and at high speed for 5 minutes. Furthermore, the margarine of Reference Example 1 and the milk flavor enhancer of Example 1 were put into a mixer bowl and kneaded for 2 minutes at low speed and for 5 minutes at high speed. The obtained dough was taken in a constant temperature bath at 28 ° C. for 60 minutes and then divided into 60 g pieces. After the splitting, a bench time of 20 minutes was taken at 28 ° C., and the dough was stretched with a molder (“FM-31Z” manufactured by Fujisawa Co., Ltd.), then curled and spread to obtain a rod-shaped molded product. This molded product was placed on a top plate and subjected to final fermentation at a temperature of 38 ° C. and a humidity of 75% for 60 minutes. After final fermentation, it was baked for 9 minutes in an oven at 200 ° C. to obtain a roll. Table 7 shows the sensory evaluation results of the obtained bread roll.

(Comparative Example 10) Production of Roll Bread A roll bread was obtained in the same manner as in Example 24 except that the milk flavor enhancer was not added according to the formulation shown in Table 7. Table 7 shows the sensory evaluation results of the obtained bread roll.

(Example 25) Production of roll bread A roll bread was obtained in the same manner as in Example 24 except that a lipase-treated product of cream was added and the total amount was adjusted with water according to the formulation shown in Table 7. Table 7 shows the sensory evaluation results of the obtained bread roll.

(Example 26) Production of roll bread According to the formulation shown in Table 7, a roll bread was obtained in the same manner as in Example 25 except that the addition amount of the milk flavor enhancer was increased and the total amount was adjusted with water. Table 7 shows the sensory evaluation results of the obtained bread roll.

(Examples 27 and 28) Preparation of rolls Examples in which milk flavor enhancers and cream lipase-treated products were blended in place of the milk flavor enhancer of Example 1 and margarine of Reference Example 1 according to the formulation shown in Table 7 A roll bread was obtained in the same manner as in Example 24 except that 20 or 21 margarine was added. Table 7 shows the sensory evaluation results of the obtained bread roll.

(Example 29) Production of rolls In accordance with the formulation shown in Table 7, in place of 0.015 parts by weight of the milk flavor enhancer of Example 1, a milk flavor enhancer and a lipase-treated product of cream were blended in the water of Example 23 A roll bread was prepared in the same manner as in Example 24 except that 10 parts by weight of the oil-type emulsified oil and fat composition was used, the amount of margarine added in Reference Example 1 was changed to 12.5 parts by weight, and the total amount was adjusted with water. Obtained. Table 7 shows the sensory evaluation results of the obtained bread roll.

  The roll (Example 24) using the milk flavor enhancer of Example 1 felt a good milk flavor, but the roll of Comparative Example 10 using no milk flavor enhancer had a weak milk flavor. In addition, the rolls (Examples 25 and 26) in which the cream lipase-treated product was added to the formulation of Example 24 had enhanced milk flavor, and the milk flavour enhancer and the cream lipase-treated product of Example 20 or 21 were blended. The rolls to which margarine was added (Examples 27 and 28) felt a strong milk flavor and were good evaluation results.

  Furthermore, the roll bread (Example 29) using the oil-in-water emulsified oil and fat composition containing the milk flavor enhancer and the cream lipase-treated product felt a strong milk flavor.

(Examples 30 to 34, Comparative Example 11) Production of Roll Bread According to the formulation shown in Table 8, instead of the milk flavor enhancer of Example 1, the milk flavor enhancer of Examples 2 to 6 or Comparative Example 1 was used. Except for this, a roll was obtained in the same manner as in Example 25. Table 8 shows the sensory evaluation results of the obtained bread roll.

  As is apparent from Table 8, roll breads (Examples 25 to 34) to which the milk flavor enhancers of Examples 1 to 6 using various plant-derived extracts were added as raw materials all felt a strong milk flavor and were evaluated well. Although it was a result, the roll bread (comparative example 11) which added the milk flavor enhancer of the comparative example 1 which used the yeast extract instead of the plant-derived extract as a raw material felt a sulfur smell, and was not preferable as a milk flavor.

(Examples 35 to 38, Comparative Examples 12 to 14) Production of roll bread According to the formulation shown in Table 9, instead of the milk flavor enhancer of Example 1, Examples 7 to 10 or Comparative Examples 2 to 4 were enhanced. A roll bread was obtained in the same manner as in Example 25 except that the agent was used. Table 9 shows the sensory evaluation results of the obtained bread roll.

  As is clear from Table 9, rolls to which the milk flavor enhancers of Examples 7 to 9 in which the total solid content of the plant-derived extract and saccharide is 40.8 to 69.7% were added (Examples 35 to 37). In any case, a roll (Example 36) to which a milk flavor enhancer having a solid content of 69.7% was added was a good evaluation result. On the other hand, the roll (Comparative Example 12) using the milk flavor enhancer of Comparative Example 2 having a solid content concentration of 27.2% had a weak milk flavor and was insufficient.

  In addition, the bread roll (Example 38) using the milk flavor enhancer of Example 10 in which the dry weight ratio of the plant-derived extract / saccharide is 75/25, although the milk flavor was felt, the dry weight ratio was 100 / The rolls (Comparative Examples 13 and 14) using the milk flavor enhancer of Comparative Example 3 or 4 which was 0 or 0.01 / 99.99 had weak milk flavor.

(Examples 39-42, Comparative Examples 15-17) Production of Roll Bread According to the formulation shown in Table 10, instead of the milk flavor enhancer of Example 8, Examples 11-14 or Milk Flavor Enhancement of Comparative Examples 5-7 A roll bread was obtained in the same manner as in Example 36 except that the agent was used. Table 10 shows the sensory evaluation results of the obtained bread roll.

  As is apparent from Table 10, the milk flavor enhancers of Examples 8, 11, and 12 in which the content of each compound satisfies the requirements of the present invention even when the maximum product temperature or the retention time at the maximum product temperature is different. Each of the bread rolls (Examples 36, 39, and 40) using the scent had a milky taste, but the content of 5-methylfurfural did not satisfy the requirements of the present invention, or Comparative Example 5 or acetic acid and 1-butanol. The rolls (Comparative Examples 15 and 16) using the milk flavor enhancer of Comparative Example 6 whose content does not satisfy the requirements of the present invention were insufficient due to weak milk flavor.

  Moreover, the roll (Example 41) which used the milk flavor enhancer of Example 13 produced using the double cylinder heating apparatus also had favorable milk flavor. On the other hand, in the roll bread (Comparative Example 17) using the milk flavor enhancer of Comparative Example 7 using malt extract as a raw material and not using sugar, malt odor was felt and the milk flavor was impaired. A roll (Example 42) using the milk flavor enhancer of Example 14 produced by using a combination of different types of kelp extract and fermented rice bran as a plant-derived extract is produced using only the kelp extract as the plant-derived extract. The milk flavor was felt even stronger than the roll (Example 36) using the milk flavor enhancer of Example 8, which was the most preferable evaluation result.

(Examples 43 to 45) Production of roll bread According to the composition shown in Table 11, instead of the milk flavor enhancer of Example 1, the non-heated extract and isomerized liquid sugar of the extract were mixed with the mixed heated product of Example 1. A roll bread was obtained in the same manner as in Example 25 except that the milk flavor enhancers of Examples 15 to 17 prepared in the above were used. Table 11 shows the sensory evaluation results of the obtained bread roll.

  As is clear from Table 11, the bread roll (Example 43) to which the milk flavor enhancer of Examples 15 to 17 prepared by mixing the non-heated extract and isomerized liquid sugar with the mixed and heated product of Example 1 was added. -45) were both good evaluation results in which the milk flavor was felt stronger than the roll (Example 25) to which the milk flavor enhancer of Example 1 was added.

(Example 46) Preparation of a pound cake A pound cake was prepared according to the formulation shown in Table 12. That is, margarine and white sugar of Example 18 were put into a mixer bowl, a heater was attached to a vertical mixer (“Mixer N50” manufactured by HOBART), and mixed at low speed for 2 minutes and at medium speed for 2 minutes. The whole egg was then poured while mixing at low speed and mixed for 1 minute 30 seconds at low speed and 1 minute 30 seconds at medium speed. Finally, the flour and baking powder were added and mixed for 30 seconds at low speed and for 10 seconds at medium speed to obtain a pound cake dough having a specific gravity of 0.88 g / cc. 370 g of the obtained pound cake dough was poured into a mold and baked in a fixed kiln at 180 ° C. for 45 minutes to obtain a pound cake. Sensory evaluation was performed on the obtained pound cake, and the results are shown in Table 12.

(Examples 47 and 48, Comparative Examples 18 to 20) Preparation of Pound Cake According to the formulation shown in Table 12, instead of margarine of Example 18, Example 19 or 22, Reference Example 1, or Comparative Example 8 or 9 A pound cake was obtained in the same manner as in Example 46 except that margarine was used. Table 12 shows the sensory evaluation results of the obtained pound cake.

(Comparative Example 21) Preparation of pound cake According to the formulation shown in Table 12, instead of the margarine of Example 18, the margarine of Reference Example 1, the milk flavor enhancer of Example 1 and the lipase-treated product of cream were used. A pound cake was obtained in the same manner as in Example 46. Table 12 shows the sensory evaluation results of the obtained pound cake.

  As is apparent from Table 12, the pound cake (Example 46) using the margarine of Example 18 containing the milk flavor enhancer of Example 1 and skim milk powder felt a milk flavor, but Reference Example 1 Or the pound cake (comparative examples 18-20) using the margarine of the comparative example 8 or 9 had weak milk flavor, and was not enough. Further, the margarine fat of Example 18 is the same as the mixing ratio of the transesterified fat and refined rapeseed oil, and the total amount added is reduced by 10 parts by weight. Instead, the margarine of Example 19 is used instead of milk fat. The pound cake (Example 47) had a strong milk flavor and a good flavor. Furthermore, the pound cake using the margarine of Example 22 (Example 48) in which a lipase-treated product of cream was blended instead of skim milk powder felt a very strong milk flavor. On the other hand, the pound cake (Comparative Example 21) with a small amount of addition of the milk flavor enhancer of Example 1 was insufficient even if the milk flavor was insufficient.

DESCRIPTION OF SYMBOLS 10 Double cylinder heating apparatus 11 Heating container 12 Inner cylinder 12a Outer wall surface 13 Outer cylinder 13a Inner wall surface 14 Gap 14a Supply port 14b Discharge port

Claims (17)

A milk flavor enhancer for bread and confectionery,
The milk flavor enhancer contains 40 to 100% by weight of a mixed and heated product of a plant-derived extract and a saccharide,
The dry weight ratio of the plant-derived extract / the saccharide is 99/1 to 1/99,
The total solid content of the plant-derived extract and the saccharide is 40 to 80% by weight based on the whole of the mixed heated product,
The content of 2-acetylfuran is 0.003 to 7 ppm, the content of 5-methylfurfural is 0.001 to 2 ppm, and the content of furfural is 0.04 to 15 ppm with respect to the whole milk flavor enhancer. -The content of methylbutanal is 0.001-10 ppm, the content of acetic acid is 0-2 ppm, the content of dimethyl disulfide is 0-0.5 ppm, and the content of 1-butanol is 0-0.8 ppm. A milk flavor enhancer for bread and confectionery.   Weight ratio of the total amount (A) of 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal to the total amount of the milk flavor enhancer and the total amount (B) of acetic acid, dimethyl disulfide and 1-butanol The milk flavor enhancer for bread and confectionery according to claim 1, wherein ((B) / (A) × 100) is 0 to 25%.   The bread * of Claim 1 or 2 whose total amount (A) of 2-acetylfuran, 5-methylfurfural, furfural and 3-methylbutanal with respect to the said whole milk flavor enhancer is 0.05-25 ppm. Milk flavor enhancer for confectionery.   The milk flavor enhancement for bread and confectionery according to any one of claims 1 to 3, wherein the plant-derived extract is at least one selected from the group consisting of a kelp-derived extract, a cereal-derived extract, and a fermented cereal-derived extract. Agent.   The milk flavor enhancer for bread and confectionery according to any one of claims 1 to 4, wherein the saccharide is at least one selected from the group consisting of arabinose, lactose, xylose, glucose, fructose, sucrose, and maltose.   Furthermore, the non-heated thing of at least 1 sort (s) of extract chosen from the group which consists of a kombu origin extract, a chicken origin extract, a grain origin extract, and a grain fermented product origin extract is described in any one of Claims 1-5. Milk flavor enhancer for bread and confectionery.   The milk flavor enhancer 0.015 to 5% by weight (dry weight) for bread and confectionery according to any one of claims 1 to 6, and the milk solid content, based on the whole water-in-oil emulsified oil and fat composition A water-in-oil emulsified oil / fat composition for kneading bread and confectionery containing 0.1 to 70% by weight (dry weight).   The milk flavor enhancer 0.015 to 5% by weight (dry weight) for bread and confectionery according to any one of claims 1 to 6 and a milk solid content of 0 to the entire oil-in-water emulsified oil / fat composition An oil-in-water emulsified oil / fat composition for kneading bread and confectionery containing 1 to 70% by weight (dry weight).   The milk flavor enhancer 0.0001-3 parts by weight (dry weight) for bread and confectionery according to any one of claims 1 to 6 and 100-5 parts by weight of milk solids relative to 100 parts by weight of flour Bread dough containing parts (dry weight).   At least a part of the milk solids is a lipase-treated product of milk solids, 10 to 99.8% by weight of milk fat, 0.1 to 50% by weight of milk protein, based on the whole lipase-treated product, The bread dough according to claim 9, further comprising 0.1 to 70% by weight of water.   The bread dough according to claim 10, wherein a content ratio of the milk flavor enhancer for bread / confectionery and the lipase-treated product is 99/1 to 15/85 (dry weight ratio).   Bread in which the bread dough according to any one of claims 9 to 11 is cooked.   The milk flavor enhancer 0.001 to 10 parts by weight (dry weight) for bread and confectionery according to any one of claims 1 to 6 and a milk solid content of 0.005 to 120 parts by weight with respect to 100 parts by weight of flour. Confectionery dough containing parts (dry weight).   At least a part of the milk solids is a lipase-treated product of milk solids, 10 to 99.8% by weight of milk fat, 0.1 to 50% by weight of milk protein, based on the whole lipase-treated product, The confectionery dough according to claim 13, further comprising 0.1 to 70% by weight of water.   The confectionery dough according to claim 14, wherein a content ratio of the milk flavor enhancer for bread / confectionery and the lipase-treated product is 99/1 to 15/85 (dry weight ratio).   The confectionery by which the confectionery material in any one of Claims 13-15 was cooked. A mixture of a plant-derived extract and a saccharide, wherein a dry weight ratio of the plant-derived extract / the saccharide is 99/1 to 1/99 and a solid content is 40 to 80% by weight. After heating to 0 ° C., the mixture is heated at an average rate of temperature increase of 1 to 100 ° C./min so that the maximum product temperature is in the range of 110 to 160 ° C. After holding for 1 second to 5 hours, including the mixed heated product, including the step of obtaining the mixed heated product by cooling the mixture at an average temperature decrease rate of 5 to 200 ° C./min until the product temperature reaches 75 ° C. Of a milk flavor enhancer for bread and confectionery.

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