JP2019097525A - Manufacturing method of fermentation flavor solution, and manufacturing method of foods - Google Patents

Abstract

To provide a manufacturing method of a fermentation flavor liquid capable of adding non-conventional fragrance and fermentation flavor, especially non-conventional flavor excellent in balance between rich milk flavor, fragrance and fermentation flavor by lactic acid bacteria in addition to rich umami and body taste to various foods such as bakery foods, and a manufacturing method of various foods such as bakery foods using a fermentation flavor liquid manufactured by the method.SOLUTION: There are provided a manufacturing method of a fermentation flavor liquid including: (i) a process for treating a milk raw material containing milk fat with lipase; (ii) a process for heat treating a yeast raw material in the presence of a reduced sugar; and (iii) a process for fermenting yeast and/or yeast bacteria using a lipase treated article and a heat treated article as fermentation raw materials, and a manufacturing method of foods using the fermentation flavor liquid manufactured by the manufacturing method of the fermentation flavor liquid.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fermented flavor liquid and a method for producing a food using the fermented flavor liquid.

  Food manufacturers etc. have enhanced flavors, for example, to provide products superior to conventional products in various foods such as bakery foods due to diversification of eating habits in recent years and heightening of gourmet tastes of consumers. Various researches have been conducted on materials to be improved, materials to improve taste, seasonings and the like.

  As a technique relating to a material that enhances or improves the flavor of food, for example, a method for producing a fermented flavor liquid (for example, see Patent Document 1) in which lactic acid bacteria are added to sterilized yeast fermentation liquid and further fermented A flavor improving agent for food and drink having an unpleasant flavor, which contains lactic acid-fermented yeast extract containing 7.5% (w / w)% or more of lactic acid per solid content of yeast extract obtained by fermentation with lactic acid bacteria (for example, patent documents 2) etc. are proposed.

  Moreover, as a technique regarding the material which improves the taste of food, for example, lactic acid fermentation yeast containing 7.5 (w / w)% or more of lactic acid per solid content of yeast extract obtained by fermenting yeast extract with lactic acid bacteria There have been proposed taste improvers for acidic foods and beverages containing an extract (see, for example, Patent Document 3).

  In addition, as a technology related to seasoning, it is obtained by heat-treating a mixture containing yeast extract and reducing sugar as seasoning that exhibits meat flavor and can effectively impart umami taste, thickness and complexity of taste. A seasoning containing a heated yeast extract (for example, see Patent Document 4) is proposed.

  However, the consumer demand for products superior to conventional products is extremely strong, and in order to meet this demand, there is currently a need for prompt supply of further technology.

Unexamined-Japanese-Patent No. 2007-244274 JP, 2013-179862, A JP, 2013-78265, A International Publication No. 2013/140901

  SUMMARY OF THE INVENTION The present invention addresses these needs, overcoming the current situation, solving the problems in the prior art, and achieving the following objects. That is, according to the present invention, in addition to rich umami and rich taste and rich milk flavor to various foods such as bakery foods, the present invention is based on an unprecedented flavor and fermentation flavor, particularly rich milk flavor, aroma and lactic acid bacteria etc. The purpose is to provide a method for producing a fermented flavor liquid which can impart an unprecedented flavor excellent in balance of fermented flavor, and a method for producing various foods such as bakery foods using the fermented flavor liquid produced by the method. Do.

  As a result of intensive investigations to achieve the above object, the present inventors treated milk material containing milk fat with lipase, and heat-treated the obtained treated product and yeast material in the presence of reducing sugar. By using the obtained heat-treated product as a fermentation raw material and fermenting it with yeast and / or lactic acid bacteria, in addition to rich umami and rich taste and rich milk flavor, it has an unprecedented flavor and fermented flavor, especially rich It has been found that it is possible to produce a fermented flavor liquid capable of imparting an unprecedented flavor excellent in the balance of fermented flavor due to such as milk flavor, aroma and lactic acid bacteria.

The present invention is based on the findings of the present inventors, and means for solving the problems are as follows. That is,
<1> (i) a step of treating a milk material containing milk fat with a lipase;
(Ii) heat treating the yeast material in the presence of reducing sugars; and (iii) fermenting the lipase-treated product and the heat-treated product with yeast and / or lactic acid bacteria as a fermentation material;
It is a manufacturing method of the fermentation flavor liquid characterized by including.
<2> The method according to <1>, wherein the lipase-treated product of step (i) is heat-treated with a yeast material in step (ii).
<3> The method according to <1> or <2>, wherein the yeast material in the step (ii) contains 1% by mass or more as the total amount of amino acids in the composition to be heat-treated.
<4> The method according to any one of <1> to <3>, wherein the yeast material is one or more selected from yeast cells, crushed yeast products and yeast extracts.
<5> In the step (ii), the reducing sugar is at least one selected from glucose, fructose, xylose, galactose, lactose, arabinose and maltose, and the concentration thereof is 0.5 to 10% by mass. It is a method in any one of 1>-<4>.
The heat treatment conditions of <6> process (ii) are the methods in any one of said <1>-<5> which are 30 minutes-6 hours in temperature 60-100 degreeC.
The fermentation conditions of <7> process (iii) are the methods in any one of said <1>-<6> which are 12-24 hours at the temperature of 20-40 degreeC.
<8> A method for producing a food comprising using a fermented flavor liquid produced by the method according to any one of <1> to <7>.

  According to the present invention, the above-mentioned various problems in the prior art can be solved, and in addition to rich umami and rich taste and rich milk flavor to various foods such as bakery foods, the fragrant and fermented flavor which has never been present Method for producing a fermented flavor liquid capable of imparting an unprecedented flavor excellent in balance of fermented flavor due to rich milk flavor, aroma and lactic acid bacteria, and bakery food etc. using the fermented flavor liquid produced by the method It is possible to provide methods for producing various foods.

(Method for producing fermented flavor liquid)
The process for producing a fermented flavor liquid according to the present invention comprises the steps of (i) treating a milk material containing milk fat with a lipase (hereinafter sometimes referred to as "step (i)") and (ii) reducing the yeast material A step of heat-treating in the presence of sugar (hereinafter sometimes referred to as "step (ii)"), and a step of (iii) fermenting the lipase-treated product and the heat-treated product with yeast and / or lactic acid bacteria as fermentation raw materials , And may be referred to as "step (iii)", and further including other steps as necessary.

<Step (i)>
The step (i) is a step of treating a milk material containing milk fat with a lipase to obtain a lipase-treated product.

<< Composition for lipase treatment >>
The composition to be subjected to the lipase treatment contains a milk material containing at least milk fat, and a lipase, and further contains other components as necessary.

-Milk material containing milk fat-
The milk material containing the milk fat is not particularly limited as long as it can be used as a food, and can be appropriately selected. For example, milk cream, whole milk powder, milk, raw milk, concentrated milk, butter and the like The food material etc. to contain are mentioned. These may be used alone or in combination of two or more.
The milk material containing the milk fat may be prepared from milk and used, or a commercially available product may be used.

  Moreover, as a milk material containing the milk fat, in addition to a rich milk flavor, a thick umami and kokumi (hereinafter sometimes referred to as a "thick umami and kokumi") may be added to the desired fermented flavor liquid. In the lipase-treated product after lipase treatment, those which can be contained in an amount of 0.04 mass% or more as the amount of butyric acid are preferable, since it is easy to impart an effect of imparting unprecedented flavor and fermentation flavor, and 0 The content which can be contained in an amount of not less than .06 mass% is more preferable. If the amount of butyric acid is less than 0.04% by mass, there is a possibility that it is not sufficient in addition to rich umami and rich taste and rich milk flavor, and imparting unprecedented flavor and fermented flavor. is there.

  There is no restriction | limiting in particular as content in the composition which performs the said lipase treatment of the milk raw material containing the said milk fat, For example, it can select suitably according to the target said butyric acid amount.

-Lipase-
The lipase is not particularly limited as long as it can be used as a food, and can be appropriately selected, and examples thereof include lipase derived from a microorganism and lipase derived from an animal organ. These may be used alone or in combination of two or more.
The lipase may be prepared from microorganisms or animal organs and used, or a commercially available product may be used.

  There is no restriction | limiting in particular as content in the composition which performs the said lipase treatment of the said lipase, For example, it can select suitably according to the said butyric acid amount made into the objective.

-Other ingredients-
The composition which performs the said lipase process may contain other components other than the milk raw material containing the said milk fat, and the said lipase. The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. For example, components used in a yeast material preparation process described later can be mentioned.
There is no restriction | limiting in particular as content in the composition which performs the said lipase treatment of the said other component, It can select suitably.

<< Lipase treatment >>
There is no restriction | limiting in particular as temperature of the said lipase process, According to the lipase to be used, it can select suitably, For example, 20-60 degreeC etc. are mentioned. If the temperature of the lipase treatment is less than 20 ° C. or 60 ° C. or more, it takes time for the decomposition of the lipid as well as the decomposition of the lipid does not proceed sufficiently, and the resulting fermented flavor liquid is thickened In addition to the umami and rich taste and rich milk flavor, the effect of being able to impart an unprecedented flavor and fermented flavor may not be sufficient.

  There is no restriction | limiting in particular as time of the said lipase treatment, Although it can select suitably, For example, 12-30 hours etc. are mentioned on the said temperature conditions. If the time of the lipase treatment is less than 12 hours, the decomposition of the lipid may not proceed sufficiently, and as a result, the rich flavor and richness of the resulting fermented flavor liquid and the rich milk flavor are added. However, the effect of being able to impart an unprecedented flavor and fermentation flavor may not be sufficient, and even if it exceeds 30 hours, the decomposition of the lipid may not progress further.

<Step (ii)>
The step (ii) is a step of heat-treating the yeast material in the presence of reducing sugar to obtain a heat-treated product.

<< Yeast material >>
The yeast material is not particularly limited as long as it can be used as a food and can be a fermentation material in step (ii), but it is a material obtained from baker's yeast, brewer's yeast, wine yeast, sake yeast, or miso soy yeast And materials obtained from baker's yeast or brewer's yeast are preferred. Examples of materials obtained from these yeasts include yeast cells (live cells, dry cells), crushed yeast products (dry yeast powder etc.), yeast extracts (auto-digested products, enzyme-treated products etc.), etc. Be These may be used alone or in combination of two or more.
The yeast material may be prepared from yeast and used, or a commercially available product may be used.

  In addition, the above-mentioned yeast material is a composition which is heat-treated in that it is easy to impart an effect of being able to impart rich flavor and richness and an unprecedented flavor and fermentation flavor to the desired fermented flavor liquid. The total amount of amino acids is preferably 1% by mass or more, and more preferably 3 to 6% by mass. If the total amount of the amino acids is less than 1% by mass, it may not be sufficient in terms of imparting rich umami and rich taste and unprecedented flavor and fermented flavor.

  There is no restriction | limiting in particular as content in the composition which performs the said heat processing of the said yeast raw material, For example, it can select suitably according to the said target amino acid total amount.

<< Reducing Sugar >>
The reducing sugar is not particularly limited and can be appropriately selected, and examples thereof include glucose, fructose, xylose, galactose, lactose, arabinose, maltose and the like. These may be used alone or in combination of two or more. Among these, at least one selected from glucose, fructose, maltose and xylose is preferable in that it imparts an unprecedented flavor and fermentation taste.
The reducing sugar may be a commercially available product.

  There is no restriction | limiting in particular as content in the composition which performs the said heat processing of the said reducing sugar, Although it can select suitably, The range of 0.5-10 mass% is preferable, 1.0-5.0 mass% Is more preferable. If the content of the reducing sugar is less than 0.5% by mass, it may not be sufficient in terms of the effect of imparting unprecedented flavor and fermented flavor caused by the heat treatment with the yeast material, Even if the content is more than 10% by mass, the effect may not be further improved.

  The timing for adding the reducing sugar is not particularly limited as long as the yeast material is heat-treated in the presence of the reducing sugar, and can be appropriately selected.

<< Heat treatment >>
There is no restriction | limiting in particular as temperature (Hereafter, it may be called "heating temperature") of the said heat processing, Although it can select suitably, 60-100 degreeC is preferable and 70-90 degreeC is more preferable. If the heating temperature is less than 60 ° C., it may not be sufficient in terms of imparting of flavor (flavor), and if it exceeds 100 ° C., a flavor different from the desired flavor may occur.

  The heat treatment time (hereinafter sometimes referred to as “heat treatment time”) is preferably 30 minutes to 6 hours, more preferably 1 to 3 hours under the temperature conditions. If the heat treatment time is less than 30 minutes, it may not be sufficient in terms of imparting of flavor (fragrance), and even if it is treated for more than 6 hours, the desired flavor is not further improved, but rather Flavors different from the desired flavor may occur.

The composition to be subjected to the heat treatment may contain the yeast material and other components other than the reducing sugar. The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. However, it is possible to include the lipase-treated product obtained in the step (i) as a target fermented flavor liquid In addition to rich umami and rich taste and rich milk flavor, it is preferable in that it is easy to impart the effect of being able to impart an unprecedented flavor and fermented flavor.
There is no restriction | limiting in particular as content in the composition which performs the said heat processing of the said other component, It can select suitably.

  At the said process (ii), you may adjust pH of the composition which heat-processes as needed before the said heat processing.

<Step (iii)>
In the step (iii), the lipase-treated product obtained in the step (i) and the heat-treated product obtained in the step (ii) are fermented with yeast and / or lactic acid bacteria as fermentation raw materials to obtain a fermented flavor liquid It is a process.

<< Fermentation material >>
The fermentation raw material contains at least the lipase-treated product and the heat-treated product, and further contains other components as necessary.

-Lipase treated product-
The lipase-treated product is the lipase-treated product obtained in the step (i), and may be heat-treated in the step (ii) as described above.
There is no restriction | limiting in particular as content in the said fermentation raw material of the said lipase process, It can select suitably.

-Heat-treated material-
The heat-treated product is the heat-treated product obtained in the step (ii).
There is no restriction | limiting in particular as content in the said fermentation raw material of the said heat-treated material, It can select suitably.

  The fermentation raw material may be composed of the lipase-treated product and the heat-treated product.

-Other ingredients-
There is no restriction | limiting in particular as said other component, It can select suitably, For example, an amino acid source, a carbon source, various inorganic salts, vitamins, etc. are normally added to the culture solution at the time of fermentation of yeast or lactic acid bacteria There are various components to be obtained. These may be used alone or in combination of two or more. For example, the carbon source is not particularly limited as long as it is capable of assimilating yeast and lactic acid bacteria, and examples thereof include glucose, sucrose, fructose, lactose, galactose, maltose and the like, and liquid sugar and fruit juice containing these. It may be a kind, honey or the like.
A commercial item may be used for the said other component, and what was prepared suitably may be used.

  There is no restriction | limiting in particular as content in the said fermentation raw material of the said other component, It can select suitably.

<< Yeast and / or Lactic Acid Bacteria >>
Either one or both of the yeast and / or lactic acid bacteria may be used, but it is preferable to use only lactic acid bacteria or both lactic acid bacteria and yeast.

-Yeast-
The yeast used in the step (iii) is not particularly limited as long as it can be used for food, but examples thereof include baker's yeast, brewer's yeast, wine yeast, sake yeast, miso soy yeast, baker's yeast, brewer's yeast Is preferred. These may be used alone or in combination of two or more.

  Moreover, there is no restriction | limiting in particular as a yeast strain, It can select suitably, For example, Saccharomyces (Saccharomyces) genus, Tolroposis (Torulopsis) genus, Mycotorula (Mycotorula) genus, Torulaspora (Torulaspora) genus, Candida (Candida) And Rhodotorula, Pichia, and the like, and specific examples of the strain include Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces uvarum, Saccharomyces rouxii, Torulopsis utilis, and Toruloptis candida. japonica, Mycotorula lipolytica, Torulaspora delbrueckii, Torulaspora fermentati, Candida sake, Candida tropicalis, Candida utilis, Hansenula anomala, Hansenula suaveolens, Saccharomycopsis fiblitera, Saccharo ich, Among these, Saccharomyces cerevisiae and Saccharomyces carlsbergensis are preferable.

-Lactic acid bacteria-
The lactic acid bacteria used in the step (iii) are not particularly limited as long as they can be used for food, but general lactic acid bacteria used for producing fermented milk can be mentioned, for example, lactic acid bacteria of the genus Lactobacillus and Streptococcus Etc. These may be used alone or in combination of two or more.

  Examples of the lactic acid bacteria of the Lactobacillus genus include Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus delbrueki subsp. Bulgaricus (Lactobacillus delbruekii subsp. Bulgaricus), Lactobacillus acidophilus (Lactobacillus acidophilus) and the like. Can be mentioned.

  Examples of the lactic acid bacteria of the genus Streptococcus include Streptococcus thermophilus.

  The said yeast and / or lactic acid bacteria may use various fermented milks or fermented species containing these.

  There is no restriction | limiting in particular as usage-amount of the said yeast and / or lactic acid bacteria, It can select suitably.

<< Fermentation >>
There is no restriction | limiting in particular as temperature of the said fermentation, Although it can select suitably, Usually, it is 20-40 degreeC, and 25-35 degreeC is preferable. If the temperature of the fermentation is less than 20 ° C., not only the fermentation takes time but also the fermentation does not proceed sufficiently, resulting in the thick flavor and richness of the resulting fermented flavor liquid and rich milk flavor. In addition to the above, the effect of being able to impart an unprecedented flavor and fermentation taste may not be sufficient, and if it exceeds 40 ° C., a flavor different from the desired flavor may occur.

  There is no restriction | limiting in particular as time of the said fermentation, Although it can select suitably, Usually, it is 12 to 24 hours under the said temperature conditions, and 16 to 20 hours are preferable. If the fermentation time is less than 12 hours, the fermentation may not be sufficiently progressed, and the resulting rich flavor and richness of the fermented flavor liquid and rich milk flavor are added up to this time. There is a possibility that the effect of being able to impart an inferior flavor and fermented flavor may not be sufficient, and the fermentation may not proceed any longer than 24 hours.

<Other process>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected, and examples thereof include a yeast material preparation step and a heat sterilization step.

<< Yeast material preparation process >>
The said yeast raw material preparation process is a process of preparing the yeast raw material used for the said process (ii).
There is no restriction | limiting in particular as a method to prepare the said yeast raw material, According to the yeast raw material used at the said process (ii), a well-known method can be selected suitably.
The yeast material preparation step may be performed together with the step (i). For example, in the case of using a yeast extract as the yeast material, for example, a yeast cream and a protease for autolysis are added to the composition to be subjected to the lipase treatment of the step (i), and the same as the lipase treatment By treating under conditions, a yeast extract can be prepared. There is no restriction | limiting in particular as said protease, Well-known protease can be selected suitably.

<< The heat sterilization process >>
The heat sterilization step is a step of heat sterilization treatment of the fermented flavor liquid obtained in the step (iii).
The fermented flavor liquid may use the product obtained in the step (iii) as it is in the method for producing a food described later, but it may be preserved or distributed, or a food to which the applied food is further fermented, eg yeast fermentation When using for foodstuffs, it is preferable to heat-sterilize so that the living microbe of the yeast and lactic acid bacteria contained in a fermentation flavor liquid may not affect the manufacture.

  According to the production method of the present invention, in addition to rich umami and rich taste and rich milk flavor to various foods such as bakery foods, a fermented flavor liquid capable of imparting unprecedented flavor and fermented flavor to a food product efficiently It can be manufactured.

(Method of producing food)
The method for producing the food of the present invention is not particularly limited as long as the fermented flavor liquid produced by the above-described method for producing the present invention is used, and known methods for producing food can be appropriately selected.

<Food>
The type of the food is not particularly limited as long as it is a food that is useful to impart rich umami and rich taste, rich milk flavor, and an unprecedented flavor and fermented flavor, but it is not limited thereto. Breads and confectionery can be suitably illustrated.

<Use>
The fermented flavor liquid may be used alone for producing a food, or may be mixed with other components for producing a food.
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected. For example, pH adjusters; sugars such as sucrose, glucose, fructose, various sugar alcohols, etc .; starch or flour Sweeteners such as stevia and aspartame; dextrin; organic acids and salts thereof; ingredients having bacteriostatic effects such as glycine and DL-alanine; seasoning and taste ingredients; perfumes; dyes; ascorbic acid, sodium ascorbate, ferulic acid And antioxidants such as tea extract. These may be used alone or in combination of two or more.

  There is no restriction | limiting in particular as addition amount to the foodstuffs of the said fermentation flavor liquid, According to the kind of foodstuffs, or a desired effect, it can change suitably. For example, in bakery products among bakery products, it is 0.5 to 20% by mass, preferably 1 to 10% by mass, with respect to cereals used.

  According to the method for producing a food of the present invention, it is possible to produce a food to which rich umami and rich taste, rich milk flavor, and an unprecedented fragrant and fermented flavor are imparted. Therefore, the present invention also relates to a method of imparting flavor to food using the fermented flavor liquid produced by the production method of the present invention.

  Hereinafter, the present invention will be described by way of Examples and the like, but the present invention is not limited to these Examples and the like.

Example 1
The fermented flavor liquid of Example 1 was produced as follows.
<Step (i) and Yeast Material Preparation Step>
The composition of the following composition was treated at 30 ° C. for 20 hours to obtain a composition containing a lipase-treated milk material containing milk fat, a yeast material (yeast cell autolysate), and reducing sugar. The total amount of amino acids in the obtained composition (composition subjected to heat treatment) was measured to be 3.0 mass%, and the amount of butyric acid was 0.07 mass%.
-Formulation-
・ Yeast cream (baking yeast, 60% by mass cream) ··· 66.7% by mass
-Milk material containing milk fat ... 5% by mass
(Composition containing fresh cream, milk protein and lactose)
-Reducing sugar (xylose) ... 1.5% by mass
-Lipase ... 0.08% by mass
・ Protease (enzyme for autolysis) ・ ・ ・ 0.06% by mass
-Water ... 26.66% by mass

<Step (ii)>
The pH of the composition obtained in step (i) was adjusted to pH 7.5 with caustic soda, and heat treatment was performed at 80 ° C. for 2 hours.

<Step (iii)>
Lactic acid bacteria were added to the composition of the following formulation, and fermentation was performed at 30 ° C. for 16 hours to obtain a fermented flavor liquid.
-Formulation-
-Composition obtained in step (ii) 80% by mass
-Glucose ... 2% by mass
Water: 18% by mass

<Heating sterilization process>
The fermented flavor liquid obtained in the step (iii) was heat-killed to obtain a fermented flavor liquid of Example 1.

(Comparative example 1)
In <Step (i) and Step of Preparing Yeast Material of Example 1> except that skimmed milk powder was used instead of milk material containing milk fat and lipase was not used and the amount of water was changed to 26.74% by mass. In the same manner as in Example 1, a fermented flavor liquid of Comparative Example 1 was obtained. In addition, the amino acid total amount in the composition which heat-processes is 2.0 mass%, and the butyric acid did not contain.

(Comparative example 2)
In <Step (i) of the Example 1 and Step of Preparing Yeast Material>, skimmed milk powder was used instead of milk material containing milk fat, and without using lipase and reducing sugar, the amount of water was changed to 28.24% by mass. A fermented flavor liquid of Comparative Example 2 was obtained in the same manner as Example 1 except for the above. In addition, the amino acid total amount in the composition which heat-processes is 2.0 mass%, and the butyric acid did not contain.

(Comparative example 3)
Comparative Example 3 in the same manner as in Example 1 except that the amount of water was changed to 28.16% by mass without using reducing sugars in <Step (i) and Step of Preparing Yeast Material of Example 1>. A fermented flavor liquid was obtained. The total amount of amino acids in the composition to be heat-treated was 3.0% by mass, and the amount of butyric acid was 0.07% by mass.

(Example 2)
The same as Example 1, except that in the <Step (i) and the yeast material preparation step> of Example 1, the reducing sugar was replaced by glucose and the heating temperature of <Step (ii)> was changed to 90 ° C. The fermented flavor liquid of Example 2 was obtained. The total amount of amino acids in the composition to be heat-treated was 3.0% by mass, and the amount of butyric acid was 0.07% by mass.

(Example 3)
The same as Example 1, except that in the <Step (i) and the yeast material preparation step> of Example 1, the reducing sugar was replaced with fructose and the heating temperature of <Step (ii)> was changed to 90 ° C. The fermented flavor liquid of Example 3 was obtained. The total amount of amino acids in the composition to be heat-treated was 3.0% by mass, and the amount of butyric acid was 0.07% by mass.

(Comparative example 4)
Comparative Example in the same manner as in Example 1 except that the amount of water is changed to 93.42% by mass without using yeast cream and protease in <Step (i) and Step of Preparing Yeast Material> of Example 1. 4 fermented flavor liquid was obtained. The total amount of amino acids in the composition to be heat-treated was 0.3% by mass, and the amount of butyric acid was 0.07% by mass.

(Comparative example 5)
In the same manner as in Example 1 except that the amount of water is changed to 94.92% by mass without using yeast cream, protease and reducing sugar in <Step (i) and Step of Preparing Yeast Material> of Example 1. The fermented flavor liquid of Comparative Example 5 was obtained. The total amount of amino acids in the composition to be heat-treated was 0.3% by mass, and the amount of butyric acid was 0.07% by mass.

(Example 4)
In <Step (i) and Yeast Material Preparation Step> of Example 1, except that the amount of milk material containing milk fat is 6% by mass, the amount of water is 25.66% by mass, and the treatment temperature is 47 ° C. In the same manner as in Example 1, a fermented flavor liquid of Example 4 was obtained. The total amount of amino acids in the composition to be heat-treated was 3.0% by mass, and the amount of butyric acid was 0.09% by mass.

(Example 5)
In <Step (i) and Yeast Material Preparation Step> of Example 1, the amount of yeast cream is 50% by mass, the amount of milk material containing milk fat is 6% by mass, the amount of water is 42.36% by mass, and treated A fermented flavor liquid of Example 5 was obtained in the same manner as Example 1, except that the temperature was changed to 47 ° C. The total amount of amino acids in the composition to be heat-treated was 2.0% by mass, and the amount of butyric acid was 0.09% by mass.

(Example 6)
In <Step (i) and Yeast Material Preparation Step> of Example 1, the amount of yeast cream is 83.3% by mass, the amount of milk material containing milk fat is 6.25% by mass, and the amount of lipase is 0.1 The fermented flavor liquid of Example 6 was prepared in the same manner as in Example 1 except that the mass%, the amount of protease was 0.075 mass%, the amount of water was 8.78 mass%, and the treatment temperature was 47 ° C. Obtained. The total amount of amino acids in the composition to be heat-treated was 4.0% by mass, and the amount of butyric acid was 0.1% by mass.

  The outline | summary of Examples 1-6 and Comparative Examples 1-5 is shown to following Table 1-1 and 1-2.

(Test Example 1: Bread)
Using the fermented flavored liquid produced in Examples 1 to 6 or Comparative Examples 1 to 5, bread was produced by a method of medium type. The formulation and process are as follows.
<Blending>
Nakasu Honjo
-Flour 70 parts by weight 30 parts by weight-Yeast 2.2 parts by weight 0.5 parts by weight-Bread quality improver 0.15 parts by weight-Sugar-5 parts by weight-Butter-5 parts by weight-Salt-2 parts by weight-Defatting Milk powder-2 parts by mass-Fermented flavor liquid-3 parts by mass
-Water 40 parts by mass 30 parts by mass

<Process>
Nakasu Honjo
・ Mixing L2M 2 minutes L 2 M 3 H 1 minute ↓ M 3 H 1 minute ・ Temperature on the top 24 ° C 27 ° C
-Fermentation (floor) time 4 hours 15 minutes-Divided weight-225 g x 4 (type specific volume 4.0)
-Bench time-20 minutes-Molding-U-shaped packing (2-point type)
・ Hilo condition-35 ° C, 85% relative humidity
・ Hilo time-50 minutes
-Firing conditions-190 ° C, 32 minutes
In the above process, L represents low speed, M represents medium speed, H represents high speed, and ↓ represents addition of fat and oil.

<Evaluation>
Each manufactured bread was eaten, and the following items were evaluated. The results are shown in Table 2.

-Milk flavor-
:: Rich in milk flavor.
○: Milky.
:: Slightly milky.
X: Poor in milk flavor.

-Rich, delicious, rich taste-
◎: Umami is rich and rich.
○: Umami or rich taste.
:: Somewhat delicious.
X: Poor in taste and flavor.

-Aroma-
◎: Rich in fragrant.
○: There is aroma.
:: somewhat fragrant
X: Poor in aroma.

-Fermented flavor-
:: Rich in fermented flavor with excellent balance with aroma.
○: A fermented flavor slightly superior in balance with the aroma.
Δ: Fermented flavor slightly inferior to the balance with the aroma.
X: Conventional fermentation flavor or no fermentation flavor.

From the results of Table 2, the bread produced using the fermented flavor liquid produced in Examples 1 to 6 has a balance between the rich flavor and rich milk flavor as well as the unprecedented flavor and flavor. Had an excellent fermented flavor. On the other hand, breads produced using the fermented flavor liquid produced in Comparative Examples 1 to 5 were inferior in at least one of milk flavor, thick umami and rich taste, aroma and fermented flavor.
Therefore, it was shown that using the fermented flavor liquid obtained by the production method of the present invention can impart rich flavor and richness and rich milk flavor to foods, and can impart unprecedented flavor and fermented flavor. .

(Production example 1-1 to 1-6: roll pan)
Using the fermented flavor liquid produced in Examples 1 to 6, rolls of Production Examples 1-1 to 1-6 were produced by the mid-seed method. The formulation and process are as follows. Also, a control roll was produced in the same manner except that the fermented flavor liquid produced in Examples 1 to 6 was not used.
<Blending>
Nakasu Honjo
-Flour 70 parts by mass 30 parts by mass-Yeast 3 parts by mass-
-Bread quality improver 0.1 parts by mass-
-3 parts by mass of glucose-
-Whole egg 10 parts by mass-
-Sugar-8 parts by mass-Butter-10 parts by mass-Skimmed milk powder-3 parts by mass-Sodium chloride-1.8 parts by mass-Fermented flavor liquid-5 parts by mass
-Water 34 parts by mass 20 parts by mass

<Process>
Nakasu Honjo
・ Mixing L2M 2 minutes L2M 3 H 1 minute ↓ M 3 H 2 minutes ・ Temperature on the top 26 ° C 27 ° C
・ Fermentation (floor) time 2 hours 20 minutes ・ Divided weight-40 g
-Bench time-20 minutes-Molding-Single knot-Hilo condition-35 ° C, relative humidity 85%
・ Hilo time-50 minutes
-Firing conditions-190 ° C, 9 minutes
In the above process, L represents low speed, M represents medium speed, H represents high speed, and ↓ represents addition of fat and oil.

  The rolls of Production Examples 1-1 to 1-6 manufactured using the fermented flavor liquid prepared in Examples 1 to 6 are added to the thick umami and richness and rich milk flavor as compared with the control rolls. It had an excellent fermented flavor with a balance of fragrantness and fragrantness that has never been seen before.

Production Example 2-1 to 2-6: Cheese Cracker
The cheese crackers of Production Examples 2-1 to 2-6 were produced using the fermented flavor liquid produced in Examples 1 to 6. The formulation and process are as follows. Moreover, the control cheese cracker was manufactured similarly except not having used the fermented flavor liquid manufactured in Examples 1-6.
<Blending>
-Flour-100 parts by weight-Yeast-0.3 part by weight-Bread quality improver-0.1 part by weight-Baking powder-1 part by weight-Sugar-1 part by weight-Salt ... 1.5 parts by mass · Fats and oils · · · 10 parts by mass · Cheese powder · · · 10 parts by mass · Fermented flavor liquid · · · 5 parts by mass · Water · · · · · 27 parts by mass

<Process>
· Mixing · · · 3 L3M 7 minutes · Temperature on rising · · · 21 ° C
・ Retard condition ・ ・ ・ 20 ° C, 16 hours, 3 folds ・ Thickness ・ ・ ・ 1.6mm (both sides picket)
・ Molding ・ ・ ・ Demold biscuit mold ・ Rack time ・ ・ ・ 30 minutes ・ Firing time ・ ・ ・ 17 minutes ・ Firing temperature ・ ・ ・ Upper: 175 ° C, Lower: 190 ° C (use two-sheet board)
In the above process, L represents low speed, M represents medium speed, and ↓ represents addition of fats and oils.

The cheese crackers of Preparation Examples 2-1 to 2-6 prepared using the fermented flavor liquid prepared in Examples 2-1 to 2-6 have a thick umami and rich taste as compared with the control cheese cracker. In addition to the rich milk flavor, it had an excellent fermented flavor in balance with the unprecedented flavor and aroma.

Claims (8)

(I) treating milk material containing milk fat with lipase;
(Ii) heat treating the yeast material in the presence of reducing sugars; and (iii) fermenting the lipase-treated product and the heat-treated product with yeast and / or lactic acid bacteria as a fermentation material;
A method for producing a fermented flavor liquid comprising:   The method according to claim 1, wherein in step (ii), the lipase-treated product of step (i) is heat-treated with a yeast material.   The method according to claim 1 or 2, wherein in step (ii), the yeast material is contained in an amount of 1% by mass or more as the total amount of amino acids in the composition to be heat-treated.   The method according to any one of claims 1 to 3, wherein the yeast material is one or more selected from yeast cells, crushed yeast and yeast extract.   In the step (ii), the reducing sugar is at least one selected from glucose, fructose, xylose, galactose, lactose, arabinose and maltose, and the concentration thereof is 0.5 to 10% by mass. The method described in any of the above.   The method according to any one of claims 1 to 5, wherein the heat treatment condition of step (ii) is a temperature of 60 to 100 ° C for 30 minutes to 6 hours.   The method according to any one of claims 1 to 6, wherein the fermentation conditions of step (iii) are at a temperature of 20 to 40 ° C for 12 to 24 hours.   The manufacturing method of the foodstuff characterized by using the fermented flavor liquid manufactured by the method in any one of Claims 1-7.