JP2018078863A - Milk feeling improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk feeling improver capable of effectively improving the milk feeling of a food or drink product, and a method for producing a food or drink product using the same and improved in a milk feeling.SOLUTION: Provided is a milk feeling improver containing a sweetener and a yeast extract as effective ingredients, and also provided is a method for producing a food or ding product using the same and improved in a milk feeling. According to the inventions, the milk feeling of a drink or food product can be effectively improved without increasing the blending amount of a food or drink product material having a milk feeling such as a raw milk and a milk product. Thus, a food or drink product having a rich milk feeling can be produced while suppressing the increase of a fat content, calorie intake and production cost.SELECTED DRAWING: None

Description

  The present invention relates to a milk feeling improving agent comprising a sweetener and a yeast extract as active ingredients, and a method for producing a food or drink with improved milk feeling using the same.

  Foods and drinks that contain raw milk and dairy products such as cafe au lait, milk tea, ice cream, pudding, cream soup, and gratin are widely available in the market. In these foods and beverages, the flavor of milk (milk feeling) is an important factor for forming the deliciousness, and recently, consumers tend to prefer products having a stronger milk feeling. From this, emphasis is placed on the milk feeling, and products such as “a lot of milk feeling” and “a rich milk feeling” are being developed as advertising.

  On the other hand, consumers tend to prefer products with reduced fat and calories. However, in general, food and drink materials having a milky feeling such as raw milk and dairy products contain a large amount of fat, high calories, and increasing the blending amount increases the fat and calories of the product. There is.

  Furthermore, among various food and drink products, the price of raw milk and dairy products is relatively high, and in recent years, the price has been on a rising trend. For this reason, when the compounding quantity is increased, there also exists a problem that the manufacturing cost of a product will become high.

  From the above, in order to produce a food or drink with a strong milk feeling while suppressing an increase in fat or calories or an increase in production cost, the milk of the food or drink is increased without increasing the amount of ingredients having a milk feeling. There was a need for a way to improve the feeling. In this regard, Patent Literature 1 discloses a milk flavor enhancer containing galactooligosaccharide as an active ingredient ([Claim 1]), and Patent Literature 2 discloses a method for enhancing milk feeling by blending sucralose into a milk-containing product ( [Claim 64]), respectively.

JP 2014-060987 A JP-A-2015-164428

  However, even in view of the invention described in the above literature, a method for improving the milky feeling of food and drink has not been sufficiently provided, and such a method has been demanded. The present invention has been made in order to solve such problems, and can improve the milk feeling of food and drink effectively, and the food and drink having improved milk feeling using the same. It aims at providing the manufacturing method of.

  The inventors of the present invention have added a sweetener and a yeast extract in the course of manufacturing a food or drink that contains a milky feeling material, so that the milk feeling and taste thickness (thickness) of the food or drink can be increased. Based on this finding, the inventors have completed the following inventions.

(1) The milkiness improver according to the present invention comprises a sweetener and a yeast extract as active ingredients.

(2) In the milk feeling improving agent according to the present invention, the sweetener is 1 or 2 selected from the group consisting of sugar, fructose, isomerized sugar, reduced starch syrup, reduced maltose starch syrup, sugar alcohol and high-intensity sweetener. The above is preferable.

(3) In the milk feeling improving agent according to the present invention, the yeast extract is preferably a yeast extract containing 42% by weight or more of protein per dry weight.

(4) The milk feeling improving agent according to the present invention is preferably such that the yeast extract is contained in a proportion of more than 0.001 part by weight and less than 1 part by weight with respect to 6 parts by weight of the sweetener.

(5) The milk feeling improving agent according to the present invention can also be used as a thickness improving agent.

(6) The manufacturing method of the food / beverage products which improved the milk feeling which concerns on this invention has the process of adding the milk feeling improvement agent of this invention to food / beverage products materials.

(7) In the method for producing a food or drink with improved milk feeling according to the present invention, the yeast extract is more than 0.001 part by weight and less than 1 part by weight with respect to 100 parts by weight of the total of the food and drink material and the sweetener. Preferably there is.

  According to the milk feeling improving agent according to the present invention, the milk feeling and thickness of food and drink can be improved without increasing the blending amount of the material having a milk feeling. Moreover, according to the manufacturing method which concerns on this invention, the food / beverage products with improved milk feeling and thickness can be manufactured, without increasing the compounding quantity of the material which has a milk feeling. Therefore, according to this invention, the food / beverage products which have rich milk feeling and thickness can be manufactured, suppressing the increase in fat content or calories, or the raise of manufacturing cost.

  Hereinafter, the milk feeling improving agent according to the present invention and the method for producing a food or drink with improved milk feeling will be described in detail. In the present invention, “milk feeling” refers to the flavor of milk. That is, the milk feeling is used synonymously with milk flavor, milk flavor, milk feeling, and the like.

  In the present invention, the term “thickness” refers to the thickness of the taste, and is used synonymously with body feeling, richness, rich taste, and the like. Since the milk feeling improving agent which concerns on this invention improves a milk feeling and also improves thickness, it can also be used for the use which improves the thickness of food-drinks as a thickness improving agent.

  It can be confirmed by a sensory test whether the milk feeling and the thickness of the food or drink are improved. Specifically, first, a food / beverage product in which the milkiness improver of the present invention is blended and a food / beverage product not blended are prepared. This can be eaten and eaten on the panel to confirm the milk feel and the strength of the thickness. If the former is stronger in milk feeling and thickness, it can be determined that the milk feeling and thickness are improved by the milk feeling improving agent of the present invention.

  The food / beverage products which this invention makes object are the food / beverage products which mix | blended the material which has a milk feeling. Examples of materials having a milk feeling include milk from animals such as goats, cows, horses, and sheep, and dairy products obtained by processing the milk (milk, processed milk, yogurt, cream, cheese, butter, whey, powdered milk, (Condensed milk, buttermilk, fermented milk, milk fat, casein, etc.), soy milk, creams mainly composed of vegetable fats, liquid or solid coffee creaming, margarine, and the like.

The milk feeling improving agent according to the present invention contains sweeteners and yeast extract as active ingredients.
Here, the “sweetener” refers to a seasoning used for imparting sweetness to foods and drinks. In the present invention, commercially available sweeteners can be used.

Specific examples of the sweetener according to the present invention include sugar (sucrose), invert sugar (dextrose and fructose), fructose, isomerized sugar, reduced starch syrup, reduced maltose starch syrup, sugar alcohol, and high-intensity sweetener. Honey, maple syrup, molasses, starch syrup, maltose syrup, trehalose, palatinose and the like.
Among these, specific examples of the isomerized sugar include glucose fructose liquid sugar, fructose glucose liquid sugar, and high fructose liquid sugar.
More specific examples of sugar alcohols include erythritol, maltitol, xylitol, sorbitol, mannitol, and lactitol.
More specifically, as reduced starch syrup, for example, highly saccharified reduced starch syrup (monosaccharide alcohol 35-55%, disaccharide alcohol 25-60%, trisaccharide alcohol 1-25%, tetrasaccharide alcohol 0-15% , Sugar alcohols of 5 or more sugars 0-10%), medium saccharified reduced starch syrup (monosaccharide alcohol 1-15%, disaccharide alcohol 40-60%, trisaccharide alcohol 10-40%, tetrasaccharide alcohol 1-10%, 5 to 5% sugar alcohol 1-40%), low glycated reduced starch syrup (1-15% monosaccharide alcohol, 5-25% disaccharide alcohol, 5-25% trisaccharide alcohol, 1-15% tetrasaccharide alcohol, 5 Sugar sugars of 45 to 85%).
More specifically, as the high-intensity sweetener, for example, natural sweeteners such as licorice extract, stevia extract, and rakanka extract, and synthetic sweeteners such as aspartame, acesulfame potassium, sucralose, saccharin, and neotame are used. Can be mentioned.

  In the present invention, as shown in Example 1 described later, all sweeteners have a synergistic effect in improving milk feeling when used in combination with yeast extract. Preferred sweeteners include sugar, fructose, and isomerized sugar. 1 or 2 or more selected from the group consisting of reduced starch syrup, reduced maltose starch syrup, sugar alcohol, and high intensity sweetener.

  “Yeast extract” refers to an extract of yeast. As the yeast extract according to the present invention, commercially available products may be used, or they may be produced from yeast. Preferred yeast extracts include those containing 42 wt% or more protein per dry weight and those containing more than 15 wt% and 25 wt% or less free glutamic acid per dry weight.

Yeast extract can be prepared by self-digestion method (method of solubilizing cells using proteolytic enzyme etc., which is inherent in yeast cells), enzyme decomposition method (addition of microorganism or plant-derived enzyme preparations) Solubilization method), hot water extraction method (method of solubilizing cells by soaking in hot water for a certain period of time), acid or alkali decomposition method (method of solubilizing cells by adding various acids or alkalis) ), Physical disruption method (sonication, high-pressure homogenization method, method of disrupting cells by mixing and grinding with solid materials such as glass beads), freeze-thaw method (freeze and thaw 1 It can be produced from yeast according to a conventional method such as a method for crushing bacterial cells by performing the treatment more than once.
In any method, generally, yeast cells are destroyed, and the yeast lysate (also referred to as a crude extract or a yeast extract stock solution) containing the remaining cells or the disrupted cells and yeast extract is concentrated as it is, or Concentrate the filtrate or supernatant (yeast extract) obtained by separating from the remaining cells and disrupted cells by filtration and / or centrifugation (concentration step), and optionally subject to further freeze-drying and other treatments Yeast extract product.

  Below, the manufacture example of the yeast extract by a hot-water extraction method is shown. First, 50 mL of yeast culture solution is centrifuged at 3000 × g for 5 minutes at 20 ° C. The operation of removing the supernatant, suspending the pellet in 20 mL of ultrapure water, and centrifuging under the same conditions is repeated twice. Thereafter, the pellet is suspended in 20 mL of ultrapure water to obtain a yeast suspension. Extraction is performed by transferring 1.5 mL of this yeast suspension to an Eppendorf tube and heating at 80 ° C. for 30 minutes using a block heater. Or you may heat for 10 minutes at 100 degreeC using a warm bath. Thereafter, the yeast extract can be obtained by centrifuging at 6000 × g for 5 minutes at 4 ° C. and collecting the supernatant.

  In the present invention, the form of the yeast extract is not particularly limited, and may be a liquid or a solid such as a solid or a powder. For example, the yeast extract may be a liquid as produced in the above production example, which is a dry powder obtained by drying the powder by a spray drying method, a drum drying method, a freeze drying method, or the like. Alternatively, a liquid obtained by dissolving the dry powder in various solvents such as water, glycerin, and ethanol may be used.

  The amount of protein in the yeast extract can be determined, for example, by measuring the total nitrogen amount by the Kjeldahl method or the combustion method (modified Dumas method) and multiplying the measured value by the nitrogen / protein conversion factor of 6.25.

  The amount of free glutamic acid in the yeast extract is, for example, an amino acid automatic analyzer JLC-500 / V manufactured by JEOL Ltd., an Acquity UPLC device manufactured by Waters (USA), or a biosensor of BF-5 manufactured by Oji Scientific Instruments. Can be measured according to the attached instruction sheet. Among them, the BF-5 biosensor is an apparatus for quantifying glutamic acid in a solution using an enzyme electrode that specifically reacts with glutamic acid, and this enzyme electrode does not react with glutamic acid in proteins and peptides. Therefore, by using such an apparatus, only free glutamic acid can be selectively quantified. When measurement is performed using a BF-5 biosensor, measurement is performed on a 5-fold diluted solution of yeast extract, and 1 mM and 5 mM glutamic acid standard solutions may be used for the calibration curve.

  Yeast used for the production of yeast extract can be cultured according to a conventional method using a liquid medium containing a carbon source, a nitrogen source, an inorganic salt and the like. Here, the culture method includes a step of adjusting the pH of the liquid medium to 7.5 or more and less than 11 after the yeast growth enters a stationary phase, and further culturing within the pH range (pH shift step). It is preferable to include. As described in Japanese Patent No. 4757944, yeast containing free glutamic acid in a range of 4.0 wt% to 10.0 wt% per dry yeast cell weight by culturing by a method including a pH shift step Can be obtained. And by using the said yeast, the yeast extract containing 15 to 25 weight% of free glutamic acid per dry weight can be obtained.

Below, the example of culture | cultivation including a pH shift process is shown.
<Pre-culture process>
First, 300 mL of yeast strain is inoculated in 700 mL of molasses medium (molasses 8% by mass, urea 0.6% by mass, ammonium sulfate 0.16% by mass, diammonium hydrogen phosphate 0.08% by mass) and precultured. The pre-culture conditions are a culture temperature of 30 ° C., shaking culture at 160 rpm, and a culture time of 24 hours.
<Main culture process>
Subsequently, 200 mL of the preculture medium was inoculated into 2000 mL of a medium (ammonium chloride 0.18% by mass, diammonium hydrogen phosphate 0.04% by mass), and 800 mL of molasses (sugar content 36% as a fed-batch medium). ) (Final 8%). The conditions for the main culture are aeration and agitation culture at a culture temperature of 30 ° C., 3 L / min, and 600 rpm. Moreover, pH lower limit control is performed by adding 10% by mass ammonia water at pH 5.0. There is no upper limit control of pH.
<PH shift process>
Next, immediately after the yeast enters the stationary phase, 10% by mass of ammonia water is added to adjust the pH of the culture solution to pH 7 to 11, preferably 7.5 or more and less than 11, more preferably 8 or more and less than 11. The pH is adjusted to the alkaline range (pH shift), and the yeast is further cultured within the pH range. The culture is completed 48 hours after the start of the main culture. Instead of ammonia water, pH shift may be performed by adding an alkaline substance such as ammonia gas or urea.

  The yeast from which the yeast extract is derived may be a unicellular fungus. Specific examples of the yeast according to the present invention include, for example, the genus Saccharomyces, the genus Shizosaccharomyces, the genus Pichia, the genus Candida, and the genus Kluyveromyces. Fungi, Williopsis, Debaryomyces, Galactomyces, Torulaspora, Rhodotorula, Yarrowia, Digosaccharomyces Zygosaccharomyces) and the like. Of these, because of their edible nature, Saccharomyces cerevisiae, Candida utilis, Candida tropicalis, Candida lypolitica, Candida lypolitica, Salmon (Candida sake) and the like are preferable and Saccharomyces cerevisiae and C. utilis are more preferable because they are widely used.

  More specifically, examples of the yeast according to the present invention include yeasts described in Japanese Patent No. 5717478, and Saccharomyces sp. AB9846 strain, AB1 strain (beer yeast), AB2 Strain (Association Wine No. 4), AB5 strain (Baker's yeast), AB6 strain (Baker's yeast) and AB8 strain, and Saccharomyces genus AB4 strain (Wine yeast), Saccharomyces genus AB7 strain (Whisky yeast), Saccharomyces sake AB9 strain (Association 6) No. yeast) and Saccharomyces bayanus AB10 strain. Also, as C. utilis, C. utilis JCM1624 strain, AB11 strain (IAM0626), AB12 strain (IFO0639), AB13 strain (JCM2287 is the parent strain), AB14 strain (JCM2287 is the parent strain) Can do. Further, examples of K. lactis include K. lactis strain AB15 (IFO1090) and AB16 strain.

  In the milk feeling improving agent according to the present invention, the content ratio of the sweetener and the yeast extract is not particularly limited, but the yeast extract is preferably more than 0.001 part by weight and 1 part by weight or less with respect to 6 parts by weight of the sweetener. More preferably, the content ratio is more than 0.001 part by weight and less than 0.5 part by weight, and more preferably 0.005 part by weight or more and 0.2 part by weight or less. As shown in Example 2 described later, a particularly high milk feeling improvement effect can be obtained in the content ratio.

  As shown in Example 2, which will be described later, the milk feeling improving agent of the present invention can be used by adding to the food or drink material in the process of producing the food or drink. Since the milkiness enhancer of the present invention contains a sweetener as an active ingredient, the sweetener can be used in place of the milkiness enhancer of the present invention in the normal production process of food and drink. In addition, a sweetener and a yeast extract may be added to food-drink material simultaneously, and may be added at a different timing.

  Although the addition amount in the food / beverage products of the milk feeling improvement agent of this invention is not specifically limited, For example, the addition amount of a yeast extract with respect to a total of 100 weight part of food / beverage-materials and a sweetener, Preferably it is 0.001 weight. More than 1 part by weight and less than 1 part by weight, more preferably more than 0.001 part by weight and less than 0.5 part by weight, more preferably 0.005 part by weight and 0.2 part by weight can be increased. As shown in Example 2 to be described later, a particularly high milk feeling improving effect can be obtained with the addition amount.

  Finally, this invention provides the manufacturing method of the food / beverage products which the milk feeling improved. The manufacturing method of the food-drinks with which the milk feeling improved based on this invention has the process of adding the milk feeling improvement agent of this invention to food-drink material. In addition, in this manufacturing method, about the invention specific matter which is the same as or corresponds to the milk feeling improvement agent of this invention mentioned above, description for the second time is abbreviate | omitted.

  Hereinafter, the milk feeling improving agent according to the present invention and the method for producing a food or drink with improved milk feeling will be described based on each example. Note that the technical scope of the present invention is not limited to the features shown by these examples.

In the following examples, “Hypermeast HG-PS (Dry Powder; Asahi Group Food Company)” or “Hypermeast HG-PdD20 (Dry Powder; Asahi) which is a yeast extract containing 15 to 25% by weight of free glutamic acid. Group Food Company) "was used in a liquefied product (yeast extract / glycerin liquefied product) dissolved in glycerin.
The sweeteners shown in Table 1 were used unless otherwise specified. “Sweetness” in Table 1 was calculated using the following formula 1 by determining the concentration (X mass%) exhibiting sweetness equivalent to a 5 mass% sucrose aqueous solution for various sweeteners by a sensory test. . Formula 1: sweetness = concentration of aqueous sucrose solution (5 mass%) / aqueous concentration of various sweeteners (X mass%).

<Example 1> Examination of milk feeling improving effect (1) Preparation of sample Nonfat dry milk, sweetener and yeast extract / glycerin liquefied product shown in Table 1 were dissolved in water. 1-14 milk flavored beverages were prepared. The formulations are shown in Tables 2 and 3. In addition, the compounding quantity of sweeteners other than sugar was made into the quantity corresponded to the sweetness degree of 3.5g sugar based on each sweetness degree.

(2) Sensory test The milk flavored beverage of Example 1 (1) was subjected to a sensory test with an analysis panel of 10 persons, and the strength of milk feeling (milk feeling strength) and the strength of taste thickness (thickness) were strong. The thickness (thickness strength) was expressed in points.
The score of milk feeling strength and thickness strength is No. One sample (milk flavored beverage in which neither a sweetener nor a yeast extract was added and only skim milk powder was dissolved) was used as a comparative control (3 points) for each of the following seven steps. Each panel judged whether it corresponds to. Milk strength or thickness strength: very strong (5 points), strong (4 points), equivalent (3 points), slightly weak (2 points), weak (1 point).
Then, the average value of the scoring result by all the panels was calculated | required for every sample. The results are shown at the bottom of Table 2 and Table 3.

As shown in the bottom of Table 2 and Table 3, the milk feeling strength was No. No. 1 for three points (only skim milk powder). 2 (added yeast extract), 3.5 points, No. 3 (addition of sugar), 3.2 points, No. 5 (added reduced maltose starch syrup), 3.3 points, No. 5 7 (with medium saccharified reduced starch syrup), 3.2 points, No. 9 (with low saccharified reduced starch syrup), 3.5 points, No. 9 11 (added erythritol) 3.1 points, No. 13 (added stevia extract) was 3.2 points.
That is, milk flavored beverages with added yeast extract, sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low saccharified reduced starch syrup, erythritol or stevia extract had higher milk feeling strength compared to those without addition of these. .
From these results, it was revealed that both the yeast extract and the sweetener have an action of improving the milk feeling.

Furthermore, the milk feeling strength is No. 2 (added yeast extract) 3.5 points, No. 2 3 (added sugar) 3.2 points, No. In 4 (added yeast extract and sugar), it was significantly large at 4.5 points.
Similarly, no. 2, 3.5 points, no. No. 5 (added with reduced maltose starch syrup), No. 5 In 6 (yeast extract and reduced maltose starch syrup added), it was significantly increased to 4.5 points.
No. 2, 3.5 points, no. No. 7 (addition of medium saccharified reduced starch syrup), No. 7 In 8 (adding yeast extract and medium saccharified and reduced sugar syrup), it was significantly increased to 5 points.
No. 2, 3.5 points, no. No. 9 (added low saccharified reduced starch syrup), No. 9 10 (added yeast extract and low saccharified reducing sugar syrup) increased significantly to 5 points.
No. 2, 3.5 points, no. No. 11 (added erythritol), No. 12 (added yeast extract and erythritol) markedly increased to 4 points.
No. 2, 3.5 points, no. No. 13 (added stevia extract) No. In 14 (added yeast extract and stevia extract), it was significantly increased to 5 points.

In other words, in the milk flavored beverage added with yeast extract and sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low saccharified reduced starch syrup, erythritol or stevia extract, compared with milk flavored beverages to which only one of them is added. The milk feeling intensity was remarkably large.
From this result, it was clarified that the yeast extract and the sweetener work synergistically in the milk feeling improving action. That is, it has been clarified that a synergistic effect can be obtained in the milk feeling improving effect by adding the yeast extract and the sweetener together. In addition, it has been clarified that any sweeteners such as sugar, reduced maltose starch syrup, reduced starch syrup, sugar alcohol, and a high-intensity sweetener can be used as sweeteners that exhibit the synergistic effect.

On the other hand, the thick strength is no. No. 1 for three points (only skim milk powder). 2 (added yeast extract), No. 2 3 (added sugar), No. 3 5 (addition of reduced maltose starch syrup), No. 5 7 (addition of medium saccharified reduced starch syrup), No. 7 9 (added low saccharified reduced starch syrup), No. 9 11 (with addition of erythritol) and 13 (added stevia extract) was 3.2 points in all cases.
That is, in milk flavored beverages added with yeast extract, sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low saccharified reduced starch syrup, erythritol or stevia extract, the thick strength was greater than those without these .
From these results, it was revealed that both the yeast extract and the sweetener have an effect of improving the thickness.

  Further, the thick strength is No. 4 (added yeast extract and sugar), 4.1 points, No. 6 (with yeast extract and reduced maltose starch syrup added), 4.2 points, no. No. 8 (added yeast extract and medium saccharified reducing sugar syrup) 4.2, No. 10 (added yeast extract and low saccharified reducing sugar syrup) 4.2, No. 12 (with yeast extract and erythritol added), 3.7 points, 14 (added yeast extract and stevia extract) was 4.2 points, which was significantly larger than the case where yeast extract or sweetener was added alone.

In other words, in the milk flavored beverage added with yeast extract and sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low saccharified reduced starch syrup, erythritol or stevia extract, compared with milk flavored beverages to which only one of them is added. The thick strength was remarkably large.
From this result, it was clarified that the yeast extract and the sweetener work synergistically in improving the thickness. That is, it has been clarified that a synergistic effect can be obtained in the effect of improving the thickness by adding the yeast extract and the sweetener together. In addition, it has been clarified that any sweeteners such as sugar, reduced maltose starch syrup, reduced starch syrup, sugar alcohol, and a high-intensity sweetener can be used as sweeteners that exhibit the synergistic effect.

<Example 2> Examination of addition amount of yeast extract The addition amount of sweetener was fixed at 6 g, and the addition amount of yeast extract was changed. 15-32 milk flavored beverages were prepared. However, reduced maltose starch syrup was used as a sweetener. The formulations are shown in Tables 4, 5 and 6.
Then, about these milk flavor drinks, it is No. Example 1 (2) using the milk feeling intensity and the thickness intensity of 15 samples (milk flavored beverages in which neither reduced maltose starch syrup nor yeast extract was added and only skim milk powder was dissolved) as comparative controls (3 points), respectively. ) Was subjected to a sensory test, and milk feeling strength and thickness strength were evaluated. The results are shown at the bottom of Table 4, Table 5 and Table 6.

As shown at the bottom of Table 4, Table 5 and Table 6, No. 16 (added reduced maltose starch syrup) 3.2 points, No. No. 17 (added 0.001 g of yeast extract), No. 18 (added 0.001 g of reduced maltose starch syrup and yeast extract) was 3.2 points, and the milk feeling improvement effect by the combined use of reduced maltose starch syrup and yeast extract was not recognized.
On the other hand, no. 16, 3.2 points, No. 16 19 (added 0.005 g yeast extract), No. 20 (added reduced maltose starch syrup and yeast extract 0.005 g) was 3.5 points, and the milk feeling strength was significantly increased.
Similarly, no. 16, 3.2 points, No. 16 No. 21 (added 0.01 g yeast extract), No. 22 (added reduced maltose starch syrup and 0.01 g of yeast extract) was 4.1 points, and the milk feeling strength was significantly increased.
Similarly, no. 16, 3.2 points, No. 16 23 (added 0.05 g of yeast extract), No. 23 24 (added reduced maltose starch syrup and 0.05 g of yeast extract) was 4.5 points, and the milk feeling strength was significantly increased.
Similarly, no. 16, 3.2 points, No. 16 No. 25 (added with 0.1 g yeast extract) No. 26 (added reduced maltose starch syrup and 0.1 g of yeast extract) was 4.5 points, and the milk feeling strength was significantly increased.
Similarly, no. 16, 3.2 points, No. 16 No. 27 (with 0.2 g yeast extract added), No. 28 (added reduced maltose starch syrup and 0.2 g of yeast extract) was 4.5 points, and the milk feeling strength was significantly increased.
On the other hand, no. 16, 3.2 points, No. 16 No. 29 (0.5 g of yeast extract added), No. 30 (added reduced maltose starch syrup and 0.5 g of yeast extract) was 3.8 points, and the milk feeling strength increased.
No. 16, 3.2 points, No. 16 No. 31 (added 1 g of yeast extract), No. 32 (added reduced maltose starch syrup and 1 g of yeast extract) was 3.3 points, and the milk feeling strength increased.

That is, the effect of improving milk feeling by the combined use of reduced maltose starch syrup and yeast extract was large when the amount of yeast extract added was more than 0.001 g and less than 1 g, and markedly great when the amount was more than 0.001 g and less than 0.5 g.
From this result, in the milk feeling improving agent containing sweetener and yeast extract as active ingredients, the milk feeling is more than 0.001 part by weight and less than 1 part by weight with respect to 6 parts by weight of sweetener. It became clear that the improvement effect became large.
Moreover, when adding the said milk feeling improvement agent to food-drinks material, the addition amount of a yeast extract is more than 0.001 weight part and 1 weight part or less with respect to 100 weight part in total of food-drink material and sweetener. It became clear that there was a large milk feeling improving effect.

On the other hand, the thick strength is no. 16 (added reduced maltose starch syrup) 3.2 points, No. No. 17 (added 0.001 g of yeast extract), No. 18 (added 0.001 g of reduced maltose starch syrup and yeast extract) was 3.2 points, and the effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract was not observed.
However, no. 16, 3.2 points, No. 16 No. 19 (added 0.005 g of yeast extract), No. 20 (added reduced maltose starch syrup and 0.005 g of yeast extract) was 3.4 points, and the thickness strength was significantly increased.
Similarly, no. 16, 3.2 points, No. 16 No. 21 (added 0.01 g yeast extract), No. 22 (added reduced maltose starch syrup and 0.01 g of yeast extract) was 3.8 points, and the thickness strength was significantly increased.
On the other hand, no. 16, 3.2 points, No. 16 23 (added 0.05 g of yeast extract), No. 23 24 (added 0.05 g of reduced maltose starch syrup and yeast extract) was 3.5 points, and the effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract was not observed.
However, no. 16, 3.2 points, No. 16 No. 25 (added with 0.1 g yeast extract), No. No. 26 (reduced maltose syrup and 0.1 g of yeast extract added) had 3.8 points and increased thickness strength.
No. 16, 3.2 points, No. 16 No. 27 (added 0.2 g of yeast extract) No. 28 (added reduced maltose starch syrup and 0.2 g of yeast extract) was 4.2 points, and the thickness strength was significantly increased.
No. 16, 3.2 points, No. 16 No. 29 (added 0.5 g yeast extract), No. 30 (added reduced maltose starch syrup and 0.5 g of yeast extract) scored 3.6 points, increasing the thickness strength.
However, no. 16, 3.2 points, No. 16 No. 31 (added 1 g of yeast extract), No. 32 (added 1 g of reduced maltose starch syrup and yeast extract) was 3 points, and the effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract was not observed.

That is, the effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract is large when the amount of yeast extract added is more than 0.001 g and less than 0.05 g and more than 0.05 g and less than 1 g, 0.005 g to 0.01 g and 0 More than 1 g and less than 0.5 g was remarkably large.
From this result, in the milk feeling improver comprising sweetener and yeast extract as active ingredients, yeast extract is more than 0.001 part by weight and less than 0.05 part by weight or 0.05 part by weight with respect to 6 parts by weight of sweetener. It has been clarified that when the amount is more than 1 part by weight and less than 1 part by weight, the effect of improving the thickness is increased.
Moreover, when adding the said milk feeling improvement agent to food-drinks material, the addition amount of a yeast extract is more than 0.001 weight part 0.05 weight part with respect to 100 weight part in total of food-drink material and sweetener. It has been clarified that when the amount is less than or more than 0.05 parts by weight and less than 1 part by weight, the effect of improving the thickness is increased.

<Example 3> Manufacture of ice cream As a comparative example, an ice cream to which no milk feeling improver was added was manufactured according to a conventional method. Overrun was set at 70%. Moreover, as an Example, the ice cream which added the milk feeling improvement agent (medium saccharified reduced starch syrup and yeast extract), and reduced the compounding quantity of the material (skim milk powder) which has a milk feeling was manufactured similarly. Their formulations are shown in Table 7. In addition, in the Example, in order to make sweetness equivalent to a comparative example, the addition amount of the starch syrup was reduced.
Subsequently, these ice creams were subjected to a sensory test by the method described in Example 1 (2) to evaluate the milk feeling strength and the thickness strength. In scoring milk feeling strength and thickness strength, the comparative ice cream was used as a comparative control (3 points). The results are shown at the bottom of Table 7.

As shown in the lowermost row of Table 7, the milk feeling strength and the thickness strength were all 4 in the example compared to 3 in the comparative example. That is, although the blending amount of the material having milk feeling (skimmed milk powder) was reduced, both the milk feeling strength and the thickness strength were significantly larger in the example than in the comparative example.
From these results, it was found that adding a milk feeling improver containing sweeteners and yeast extract as active ingredients reduced the milk feeling and thickness to the same level as when the amount of ingredients having a milk feeling was not reduced. It became clear that ice cream with improved taste could be produced.

<Example 4> Production of milk coffee As a comparative example, milk coffee to which no milk feeling improving agent was added was produced according to a conventional method. Moreover, as an example, milk coffee to which a milk feeling improving agent (reduced maltose starch syrup and yeast extract) was added was produced in the same manner. Their formulations are shown in Table 8. In addition, in the Example, in order to make sweetness equivalent to a comparative example, the addition amount of the starch syrup was reduced.
Subsequently, these milk coffees were subjected to a sensory test by the method described in Example 1 (2) to evaluate the milk feeling strength and the thickness strength. In scoring the milk feeling strength and the thickness strength, the milk coffee of the comparative example was used as a comparative control (3 points). The results are shown at the bottom of Table 8.

As shown in the lowermost row of Table 8, the milk feeling strength was 4.5 points in the example, compared to 3 points in the comparative example. Further, the thickness strength was 4 points in the example with respect to 3 points in the comparative example. That is, both the milk feeling strength and the thickness strength were significantly greater in the example than in the comparative example.
From this result, it was clarified that milk coffee with improved milk feeling and thickness can be produced by adding a milk feeling improving agent containing sweetener and yeast extract as active ingredients.

<Example 5> Manufacture of milk flavor drink As a comparative example, the milk flavor drink which does not add a milk feeling improvement agent was manufactured by the method as described in Example 1 (1). Moreover, as an Example, the milk flavor drink which added the milk feeling improvement agent (reduced maltose syrup and yeast extract) and reduced the compounding quantity of the material (skim milk powder) which has a milk feeling was manufactured similarly. Their formulation is shown in Table 9. In the examples, the addition amount of varicella was set to 0 in order to obtain sweetness equivalent to that of the comparative example.
Then, about these milk flavor drinks, the sensory test was done by the method as described in Example 1 (2), and milk feeling strength and thickness strength were evaluated. In scoring the milk feeling strength and the thickness strength, the milk flavored beverage of the comparative example was used as a comparative control (3 points). The results are shown at the bottom of Table 9.

As shown in the lowermost row of Table 9, the milk feeling strength was 4 points in the example compared to 3 points in the comparative example. In addition, the thickness strength was 3.5 points in the examples compared to the three points in the comparative example. That is, although the blending amount of the material having milk feeling (skimmed milk powder) was reduced, both the milk feeling strength and the thickness strength were significantly larger in the example than in the comparative example.
From these results, it was found that adding a milk feeling improver containing sweeteners and yeast extract as active ingredients reduced the milk feeling and thickness to the same level as when the amount of ingredients having a milk feeling was not reduced. It has become clear that milk flavored beverages with improved taste can be produced.

Claims (7)

  A milk feeling improving agent comprising sweetener and yeast extract as active ingredients.   The milk feeling improvement according to claim 1, wherein the sweetener is one or more selected from the group consisting of sugar, fructose, isomerized sugar, reduced starch syrup, reduced maltose starch syrup, sugar alcohol, and high-intensity sweetener. Agent.   The milk feeling improving agent according to claim 1 or 2, wherein the yeast extract is a yeast extract containing 42% by weight or more of protein per dry weight.   The milk feeling improvement agent in any one of Claims 1-3 which a yeast extract contains in a ratio of more than 0.001 weight part and 1 weight part or less with respect to 6 weight part of sweeteners.   The milk feeling improvement agent in any one of Claims 1-4 which is a thickness improvement agent.   The manufacturing method of the food-drinks with which the milk feeling improved which has the process of adding the milk-feel improvement agent in any one of Claims 1-5 to food-drinks material. The manufacturing method of Claim 6 whose addition amount of a yeast extract is more than 0.001 weight part and 1 weight part or less with respect to a total of 100 weight part of food-drinks material and a sweetener.