JP2019050754A - Method for producing cheese flavor seasoning and method for producing processed food - Google Patents

Abstract

To provide a method for producing a novel cheese flavor seasoning capable of providing the seasoning with a rich cheese flavor.SOLUTION: A method for producing a cheese flavor seasoning including a mixing step of mixing a first raw material containing a rice malt with a second raw material containing a milk raw material to obtain a raw material mixture, an enzyme treatment step of acting the raw material mixture with protease and/or lipase to obtain an enzyme-treated product, and a lactose decomposition step of decomposing lactose contained in the enzyme-treated product and heating the enzyme-treated product. A white rice malt is preferably used as the rice malt. Lactase is preferably used for decomposing the lactose. A cheese flavor seasoning having a furfural content of 2.0 mg/L or more is preferably obtained.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a cheese flavor seasoning and a method for producing a processed food. The manufacturing method of the cheese flavor seasoning of this invention can obtain the cheese flavor seasoning which can provide a rich cheese flavor.

  Cheese is a dairy product with a unique flavor that is manufactured by processing such as coagulation and fermentation using milk from cows, sheep, goats and the like as raw materials. Cheese has various uses such as edible as it is, kneaded into bread, used as a sandwich, and used for pizza and pasta. Cheese is also often used as a raw material for confectionery such as cakes and cookies.

  In recent years, food materials that replace cheese have been developed against the background of the global rise in cheese prices. Examples of the food material include yeast extract and whey mineral. These food ingredients do not themselves have a cheese flavor, but enhance the cheese flavor.

  On the other hand, for a long time, various studies have been made on the flavor enhancement of cheese itself and techniques for promoting and generating cheese flavor (for example, Patent Documents 1 to 10). For example, technical studies have been conducted such as using milk or cheese curd as a raw material and performing enzyme treatment or lactic acid fermentation with lactic acid bacteria.

Japanese Patent Publication No. 45-23578 JP 47-35175 A Japanese Patent Laid-Open No. 49-14667 JP 49-132260 A JP 51-15676 A Japanese Patent Laid-Open No. 59-1113869 JP-A 61-242542 JP-A-4-84855 JP 2007-135592 A JP2013-121343A

  Consumer preferences for food are diversifying, and further technological development is required for technology for imparting cheese flavor to food. Then, an object of this invention is to provide the manufacturing method of the novel cheese flavor seasoning which can provide rich cheese flavor using a new raw material.

  One aspect of the present invention for solving the above-described problems includes a mixing step of obtaining a raw material mixture by mixing a first raw material containing rice bran and a second raw material containing milk raw material, and a protease and Production of a cheese-flavored seasoning comprising: an enzyme treatment step for obtaining an enzyme-treated product by allowing lipase to act; and a lactose-decomposing step for decomposing lactose contained in the enzyme-treated product and heating the enzyme-treated product Is the method.

  The manufacturing method of the cheese flavor seasoning of this aspect uses a rice bran and a milk raw material for at least one part of a raw material, and includes an above-described mixing process, an enzyme treatment process, and a lactose decomposition process. According to this aspect, it is possible to obtain a cheese flavor seasoning that can impart a rich cheese flavor.

  Here, the “cheese flavor seasoning” refers to a seasoning that can impart a cheese flavor.

  Preferably, the rice bran is white rice bran.

  With this configuration, it is possible to obtain a cheese-flavored seasoning that can increase the complexity and impart a rich cheese-flavor.

  Preferably, in the lactose decomposition step, lactase is decomposed by allowing lactase to act on the enzyme-treated product.

  With this configuration, it is possible to obtain a cheese-flavored seasoning that eliminates miscellaneous taste and can impart an elegant and rich cheese-flavor.

  Preferably, in the lactose decomposition step, the enzyme-treated product is heated at 60 to 90 ° C. for 30 to 120 minutes.

  Preferably, the furfural content of the cheese flavor seasoning is 2.0 mg / L or more.

  In this preferred aspect of the method for producing a cheese flavor seasoning, a cheese flavor seasoning having a furfural content of a predetermined value or more is obtained. With such a configuration, it is possible to obtain a cheese-flavored seasoning that can impart a rich cheese-flavor that is not present in the past.

  Preferably, the cheese flavor seasoning further contains dehydromevalonolactone.

  In the method for producing a cheese flavor seasoning having this preferable aspect, a cheese flavor seasoning further containing dehydromevalonolactone is obtained. With such a configuration, it is possible to obtain a cheese-flavored seasoning that can impart a rich cheese-flavor that is not present in the past.

  The other aspect of this invention is the manufacturing method of the processed food which contacts the cheese flavor seasoning manufactured by the manufacturing method of said cheese flavor seasoning with a foodstuff, and obtains processed food.

  This aspect relates to a method for producing a processed food, and a processed food is obtained by bringing a cheese-flavored seasoning produced by the above-described production method into contact with ingredients. According to this aspect, it is possible to provide a high-quality processed food with a cheese flavor.

  ADVANTAGE OF THE INVENTION According to this invention, the cheese flavor seasoning which can provide a rich cheese flavor can be obtained. Furthermore, the high quality processed food to which the cheese flavor was provided can be obtained.

  The method for producing a cheese flavor seasoning of the present invention comprises a mixing step of mixing a first raw material containing rice bran and a second raw material containing milk raw material to obtain a raw material mixture, and protease and / or lipase in the raw material mixture. An enzyme treatment step of obtaining an enzyme-treated product by acting, and a lactose decomposition step of decomposing lactose contained in the enzyme-treated product and heating the enzyme-treated product. Hereinafter, it demonstrates along each process.

  In the mixing step, the first raw material containing rice bran and the second raw material containing milk raw material are mixed to obtain a raw material mixture.

  The rice bran contained in the first raw material is not particularly limited, and conventionally known rice bran such as white rice bran, yellow rice bran, and black rice bran can be employed.

  The white cocoon refers to rice bran using Aspergillus kawachii and / or Aspergillus usamii mutant shirousamii as the koji mold. Examples of the white koji include those obtained by inoculating steamed rice or pregelatinized rice with koji mold, which is Aspergillus kawachi, and solid koji at 33 ° C. to 40 ° C. for about 40 hours by a conventional method. The shape of rice inoculated with koji molds is not particularly limited, such as round rice, crushed rice, and rice flour. Moreover, the white birch used in the present invention may be raw or dried. Birch is traditionally used mainly in the production of shochu.

  Jaundice refers to rice bran using at least one species selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii. To do. Examples of the jaundice include those obtained by inoculating steamed rice or pregelatinized rice with Aspergillus oryzae and then solid koji at 30 ° C. to 40 ° C. for about 40 hours. The shape of rice inoculated with koji molds is not particularly limited, such as round rice, crushed rice, and rice flour. In addition, the jaundice used in the present invention may be raw or dried. Twilight is traditionally used in the production of sake, mirin, soy sauce and miso.

  Examples of other rice bran include rice bran using Aspergillus niger and Aspergillus awamori, which are black koji molds.

  In the present invention, it is particularly preferable to use white rice bran as the rice bran. Since white birch produces a lot of citric acid, proteases, particularly acidic proteases, work efficiently in the enzyme treatment step described later. Moreover, the complexity of the flavor of the cheese flavor seasoning obtained is increased by using birch.

  In the present invention, one type of rice bran may be used, or two or more types of rice bran may be used in combination.

  The content of rice bran in the first raw material is not particularly limited. For example, the content of rice bran is 80% (w / w) or more, preferably 90% (w / w) or more. Glucose, fructose, etc. can also be included as components other than rice bran. The rice bran content may be 100%. Moreover, it is preferable from a viewpoint of workability | operativity that the content of the rice bran in a 1st raw material is a range which does not prevent mixing with a 2nd raw material.

  Examples of the milk raw material contained in the second raw material include milk protein, whey (whey), milk, skim milk powder, and milk fat. Lactose is contained in milk in an amount of 4.5 to 5.5%. However, when milk, skim milk powder, milk fat or the like is not used as a milk raw material, milk raw material (mainly as a by-product of cheese manufacture) Lactose purified from whey can be added.

  Although the content of the milk raw material in the second raw material is not particularly limited, for example, the content of the milk raw material is 50% (w / w) or more, preferably 60% (w / w) or more. Glucose, fructose, etc. can also be included as components other than milk raw materials. The content of the milk raw material may be 100%. Moreover, it is preferable from a viewpoint of workability | operativity that the content of the milk raw material in a 2nd raw material is a range which does not prevent mixing with a 1st raw material.

  The weight ratio of the rice bran and the milk raw material is not particularly limited. For example, the rice bran 1 may be appropriately selected from the range of the milk raw material 0.8 to 3.0.

  The first raw material and the second raw material are mixed to obtain a raw material mixture. The raw material mixture can be obtained, for example, by mixing the first raw material and the second raw material in warm water. Conditions such as temperature, time, and stirring speed in the mixing step may be appropriately selected depending on the composition and properties of the first raw material and the second raw material.

  In the enzyme treatment step, a protease and / or lipase is allowed to act on the raw material mixture obtained in the mixing step to obtain an enzyme treatment product.

  As the protease, a conventionally known protease capable of sufficiently degrading milk protein into amino acids can be adopted. Moreover, the conventionally well-known thing which can fully decompose | disassemble the lipid in milk can be employ | adopted for lipase. The conditions for causing the protease and lipase to act are appropriately selected in consideration of the optimum temperature of each enzyme. For example, the temperature is appropriately selected from the range of 40 to 60 ° C., and the time is appropriately selected from the range of 1 to 30 hours. That's fine.

  When white rice bran is employed as the first raw rice bran, white rice bran is rich in citric acid, so it is preferable to use a protease or lipase having an optimum pH on the acidic side.

  In the enzyme treatment step, either one or both of protease and lipase may be used. Moreover, the enzyme treatment with protease and / or lipase may be performed at once or may be performed stepwise. As an aspect performed stepwise, an enzyme may be added in the middle. In addition, the type and amount of the enzyme to be acted on, temperature, pH, etc. can be changed stepwise.

  The mixing step and the enzyme treatment step may be performed continuously as separate steps, or may be performed simultaneously in parallel. For example, the protease and / or lipase can be allowed to act after mixing the first raw material and the second raw material or while mixing them.

  In the lactose decomposition step, lactose contained in the enzyme-treated product is decomposed and the enzyme-treated product is heated.

  Methods for degrading lactose include assimilation with microorganisms such as lactic acid bacteria, enzyme treatment with lactase, and the like, but it is particularly preferable to use lactase. By using lactase, even if heat treatment is performed, it is possible to obtain a cheese-flavored seasoning that imparts a refined and rich cheese flavor without miscellaneous taste.

  The conditions for causing lactase to act are appropriately selected in consideration of the optimum temperature of the lactase to be used. For example, the temperature may be appropriately selected from the range of 40 to 60 ° C. and the time may be appropriately selected from the range of 1 to 12 hours. .

  In the lactose decomposition step, it is particularly preferable to completely decompose the lactose contained in the enzyme-treated product.

In the lactose decomposition step, lactose is decomposed and the enzyme-treated product is heated. For example, heating is performed after or while decomposing lactose. The heating conditions are appropriately selected depending on the form of the object to be processed and the heat treatment method. For example, the temperature may be appropriately selected from the range of 60 to 150 ° C. and the time may be appropriately selected from the range of 10 to 150 minutes. Preferably, it is 30 to 120 minutes at 60 to 90 ° C. In addition, cheese temperature may be too weak as temperature is less than 60 degreeC. On the other hand, if the temperature is higher than 150 ° C., a burning odor component other than furfural may increase. By appropriately selecting the temperature and time, it is possible to produce a wide variety from a light type to a dark type while having a rich cheese flavor.
If necessary, heating may be performed after adding additives such as salt and acidulant.

  The enzyme treatment step and the lactose decomposition step may be performed continuously as separate steps, or may be performed in parallel. For example, lactose treatment such as lactase treatment and heating can be performed after treatment with protease and / or lipase or during treatment.

  According to the present invention, a cheese flavor seasoning containing furfural can be obtained. In preferable embodiment, the furfural content of the cheese flavor seasoning obtained is 2.0 mg / L or more. When the furfural content is 2.0 mg / L or more, a cheese-flavored seasoning that can impart a rich cheese-flavor that has never existed before is obtained. The furfural content of the cheese flavor seasoning is more preferably 3.0 mg / L or more. In addition, if a furfural content is 10.0 mg / L or less, it does not feel as a burning odor.

  In a further preferred embodiment, the resulting cheese flavor seasoning further contains dehydromevalonolactone. By containing dehydromevalonolactone, it is possible to obtain a cheese-flavored seasoning that can impart a rich cheese-flavor that has never existed before.

  As far as the present inventors know, there are no commercially available cheese substitutes containing furfural or dehydromevalonolactone.

  There is no limitation in particular as a form of the cheese flavor seasoning manufactured by this invention. In addition to liquid form and paste form, it may be prepared in powder form, granule form, tablet form, emulsion form and the like. Salt or the like can be added as necessary.

  The method for producing a processed food according to the present invention is characterized in that a processed food is obtained by bringing a cheese flavor seasoning produced by the above-described method into contact with a food material. There is no limitation in particular also about the usage-amount of the cheese flavor seasoning in this case, For example, what is necessary is just to set suitably in the range which does not impair the flavor of a foodstuff.

  Although there is no limitation in particular as said foodstuff, For example, confectionery, such as bread and a cookie, side dishes, etc. are mentioned. Pasta, pizza, stew, curry, sauces, soups, etc. can also be targeted.

Examples of the sugar beet include cereals, potatoes, seeds, beans, fowls, seafood, eggs, vegetables, mushrooms, algae, and mixtures thereof. The cooking method here may be any method such as baking, roasting, frying, frying, steaming, boiling and boiling.
The beast and whale meat is not particularly limited as long as it is edible meat, and examples thereof include cows, pigs, horses, sheep, goats, deer, foxes, bears, chickens, ducks, turkeys, sharks, duck, whales and the like. It is done. Similarly, the seafood is not particularly limited as long as it is an edible seafood, and examples thereof include marine animals that live in water such as fish and shellfish. Furthermore, arthropods such as shrimps and crabs, molluscs such as squid and octopus, coelenterates such as jellyfish, echinoderms such as sea urchins and sea cucumbers, and protozoa such as sea squirts are also targeted.

  Moreover, the cheese flavor seasoning obtained by this invention can acquire the cooking effect suitably, even if it mixes with another seasoning and uses it.

  The cheese flavor seasoning in the present invention can be referred to as a cheese flavor imparting agent.

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

  100 g of birch and 100 g of milk protein raw material (containing 80% or more of milk protein) were placed in 300 mL of warm water and stirred well to obtain a raw material mixture (mixing step).

  Protease and lipase were added to the obtained raw material mixture. The temperature was raised to 50 ° C., and the enzyme treatment was performed at 50 ° C. for 12 hours (enzyme treatment step). Further, 100 g of a milk fat / sugar mixture (containing 50% lipid and 42% carbohydrate), lipase and warm water were added, and the enzyme treatment was continued at 50 ° C. for 8 hours (enzyme treatment step).

Lactase was added to the obtained enzyme-treated product to decompose lactose. After confirming that lactose was completely decomposed, 30 g of salt, 8 g of acidulant, and warm water were added and the temperature was raised (lactose decomposition step). It hold | maintained at 85 degreeC for 90 minute (s), and cooled after that, 720 g of cheese flavor seasonings were obtained.
The obtained cheese flavor seasoning felt refined and rich cheese flavor.

  The furfural content of the obtained cheese flavor seasoning was measured. The analysis of furfural was carried out as usual using a gas chromatograph 7890A (manufactured by Agilent Technologies) connected to a capillary column DB-WAX (manufactured by Agilent Technologies) and a mass detector 5975C (manufactured by Agilent Technologies). It was. As a result, the furfural content of the obtained cheese flavor seasoning was 3.0 mg / L. In addition, a peak recognized as dehydromevalonolactone was detected in the chromatogram.

  Stew was cooked using the cheese flavor seasoning obtained in Example 1, and a sensory evaluation test was conducted by six skilled panelists. Specifically, a commercially available stew roux was used, and a cheese-flavored seasoning was added to 1 part by weight on one side, and a comparison was made as a control.

  As a result, what added cheese flavor seasoning was evaluation that the flavor of cheese was felt, and the richness and richness increased.

  A bechamel sauce was cooked using the cheese flavor seasoning obtained in Example 1, and a sensory evaluation test was conducted by six skilled panelists. Specifically, heated milk was gradually added to roux mixed with wheat flour and butter, and the mixture was cooked to prepare a bechamel sauce. On one side, a cheese flavor seasoning was added so as to be 0.5 parts by weight, and a comparison was made as a control.

  As a result, the bechamel sauce containing the cheese-flavored seasoning was evaluated as being slightly rich in the flavor of cheese and being rich.

Claims (7)

A mixing step of mixing a first raw material containing rice bran and a second raw material containing milk raw material to obtain a raw material mixture;
An enzyme treatment step of obtaining an enzyme-treated product by allowing protease and / or lipase to act on the raw material mixture;
A lactose decomposition step of decomposing lactose contained in the enzyme-treated product and heating the enzyme-treated product;
A method for producing a cheese flavor seasoning.   The method for producing a cheese-flavored seasoning according to claim 1, wherein the rice bran is white koji.   The method for producing a cheese flavor seasoning according to claim 1 or 2, wherein in the lactose decomposition step, lactase is allowed to act on the enzyme-treated product to decompose lactose.   The manufacturing method of the cheese flavor seasoning in any one of Claims 1-3 which heats the said enzyme processed material at 60-90 degreeC for 30 to 120 minutes in the said lactose decomposition process.   The method for producing a cheese flavor seasoning according to any one of claims 1 to 4, wherein the cheese flavor seasoning has a furfural content of 2.0 mg / L or more.   The method for producing a cheese flavor seasoning according to claim 5, wherein the cheese flavor seasoning further contains dehydromevalonolactone.   The manufacturing method of the processed food which makes the foodstuff contact the cheese flavor seasoning manufactured by the manufacturing method of the cheese flavor seasoning in any one of Claims 1-6, and obtains processed food.