JP2020025526A - Grilled cheese flavor imparting agent - Google Patents
Grilled cheese flavor imparting agent Download PDFInfo
- Publication number
- JP2020025526A JP2020025526A JP2018153516A JP2018153516A JP2020025526A JP 2020025526 A JP2020025526 A JP 2020025526A JP 2018153516 A JP2018153516 A JP 2018153516A JP 2018153516 A JP2018153516 A JP 2018153516A JP 2020025526 A JP2020025526 A JP 2020025526A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- cheese
- flavor
- baked
- imparting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
本発明は、焼チーズ風味付与剤及び焼チーズ風味付与方法に関する。 The present invention relates to a baked cheese flavor imparting agent and a baked cheese flavor imparting method.
チーズ風味を有する飲食品のチーズ感（こくや濃厚さ）を向上させるために、食用植物油脂と酵母エキス粉末の混合物を粉末状態で加熱して調製されるミート様フレーバーを有する粉末調味料と、細胞壁を含有しない酵母エキスを配合したことによる、チーズ風味及び／又は乳感を増強する方法（特許文献１）が開示されている。 A powder seasoning having a meat-like flavor prepared by heating a mixture of edible vegetable oil and fat and yeast extract powder in a powdered state in order to improve the cheese feeling (kokuya and richness) of food and drink having cheese flavor, A method for enhancing cheese flavor and / or milky feeling by blending a yeast extract containing no cell wall (Patent Document 1) is disclosed.
しかしながら、特許文献１に記載の方法では、チーズ感を付与することはできるものの、グラタンやピザ等のようにチーズを焼いたときの（香ばしい）風味（焼チーズ風味）を付けることはできなかった。 However, the method described in Patent Literature 1 can impart a cheese feeling, but cannot impart a (savory) flavor (baked cheese flavor) when cheese is baked, such as gratin or pizza. .
また、特許文献２に記載の方法は、チーズに乾燥酵母（細胞壁は分解されていない）とリパーゼを加えて作用させてチーズ用フレーバーを得る方法であり、特許文献３にはチーズに酵母（細胞壁は分解されていない）を添加した状態で加熱溶融をすることにより乳化されたチーズを得ることが記載され、特許文献４にはゴーダチーズに対してマグネシウム酵母（細胞壁は分解されていない）を混合して加熱溶融することにより原料チーズの味覚的特徴を維持して酵母由来の香味とミネラル分の補給を併せ持つチーズにすることが記載されている。 The method described in Patent Literature 2 is a method in which dry yeast (cell walls are not decomposed) and lipase are added to cheese and allowed to act to obtain a flavor for cheese. (Not decomposed) is described to obtain an emulsified cheese by heating and melting in a state in which magnesium yeast (cell walls are not decomposed) is mixed with Gouda cheese. It is described that by heating and melting the raw material cheese, the taste characteristics of the raw material cheese are maintained, and a cheese having both yeast-derived flavor and mineral supply is added.
そこで、本発明者は、酵母の細胞壁分解物を含む酵母粉末を添加することで、チーズ風味を有する飲食品に焼いたチーズの風味を付与可能であることを見出し、本発明に至った。本発明の課題は、チーズ風味を有する飲食品組成物に焼チーズ風味を付与する方法を提供することである。 Thus, the present inventors have found that by adding yeast powder containing a cell wall decomposed product of yeast, it is possible to impart the flavor of baked cheese to foods and drinks having a cheese flavor, and reached the present invention. An object of the present invention is to provide a method for imparting a baked cheese flavor to a food and drink composition having a cheese flavor.
本発明者は、上記課題を解決すべく鋭意研究した結果、下記の焼チーズ風味付与剤、焼チーズ風味付与方法及び下記の焼チーズ風味付与剤を含有する飲食品組成物に到達した。
１．チーズ風味を有する飲食品組成物に、酵母の細胞壁分解物を含む酵母粉末を添加する焼チーズ風味付与方法。
２．酵母の細胞壁分解物を含む酵母粉末の量が飲食品組成物中０．７重量％以下となるように添加する１に記載の焼チーズ風味付与方法。
３．前記酵母の細胞壁分解物を含む酵母粉末は、酵母分解物である１又は２に記載の焼チーズ風味付与方法。
４．前記酵母分解物は酵母を直接分解したものである３に記載の焼チーズ風味付与方法。
５．前記酵母がトルラ酵母である１〜４のいずれかに記載の焼チーズ風味付与方法。
６．酵母の細胞壁分解物を含む酵母粉末を含有する焼チーズ風味付与用の風味付与剤。
７．チーズ風味組成物を含有する６に記載の焼チーズ風味付与用の風味付与剤。
８．６又は７に記載の風味付与剤を含有する飲食品組成物。
As a result of intensive studies to solve the above problems, the present inventors have arrived at the following baked cheese flavor imparting agent, a baked cheese flavor imparting method, and a food and drink composition containing the following baked cheese flavor imparting agent.
1. A method for imparting a baked cheese flavor, comprising adding a yeast powder containing a cell wall decomposed product of yeast to a food and drink composition having a cheese flavor.
2. 2. The method for imparting a baked cheese flavor according to 1, wherein the yeast powder containing the yeast cell wall decomposition product is added in an amount of 0.7% by weight or less in the food or drink composition.
3. 3. The method for imparting a baked cheese flavor according to 1 or 2, wherein the yeast powder containing the yeast cell wall degradation product is a yeast degradation product.
4. 4. The method for imparting a baked cheese flavor according to 3, wherein the yeast decomposition product is obtained by directly decomposing yeast.
5. 5. The method for imparting baked cheese flavor according to any one of 1 to 4, wherein the yeast is a torula yeast.
6. A flavor imparting agent for imparting a baked cheese flavor, comprising a yeast powder containing a yeast cell wall decomposition product.
7. 7. The flavor imparting agent for imparting a baked cheese flavor according to 6, which comprises a cheese flavor composition.
8.6 A food or drink composition containing the flavor imparting agent according to item 6 or 7.
本発明の焼チーズ風味付与方法及び風味付与剤によれば、他の風味や呈味を損なわずに、少量の添加によって、優れた焼チーズの風味を付与した飲食品組成物を得ることができる。そのため、飲食品の調理にてチーズを焼くことにより得ていた焼チーズの風味を、チーズを焼くことなく、手間を掛けずに実現することができる。 According to the method for imparting grilled cheese flavor and the flavor imparting agent of the present invention, a food and drink composition having excellent flavor of grilled cheese can be obtained by adding a small amount without impairing other flavors and tastes. . Therefore, the flavor of the baked cheese obtained by baking the cheese in cooking food and drink can be realized without baking the cheese and without any trouble.
本発明は酵母の細胞壁分解物を含む酵母粉末を飲食品に添加することにより、単なるチーズの風味を付与するのではなく、焼チーズの風味を付与することができる。 According to the present invention, by adding yeast powder containing a cell wall decomposed product of yeast to food or drink, it is possible to impart not only mere cheese flavor but also baked cheese flavor.
（酵母の細胞壁分解物を含む酵母粉末）
本発明における酵母の細胞壁分解物を含む酵母粉末は、少なくとも細胞壁が分解されて、かつ固体として含有されている成分である。細胞壁が分解された細胞壁を含有する組成物を蒸留、抽出されてなるものは本発明でいう酵母の細胞壁分解物を含む酵母粉末ではない。
このような酵母の細胞壁が分解された固体は、酵母や酵母の細胞壁が例えば機械的に、あるいは酵素により直接分解されてなるものでもよい。
また、加熱などにより酵母を単に失活したのみのものも、本発明における細胞壁由来成分を含有するとはいえない。
本発明における細胞壁分解物とは、細胞壁を分解し、抽出して得た抽出液に基づくものではなく、細胞壁が直接分解（破壊）されたものを含有するものである。
さらに酵母としてはトルラ酵母、ビール酵母、およびパン酵母等の各種の酵母を使用できるが、トルラ酵母が優れた焼チーズ風味を得る上で好ましい。
なお、酵母の細胞中の細胞壁は、６〜２７重量％とされており、本発明における細胞壁由来成分はこの６〜２７重量％の分である。
(Yeast powder containing yeast cell wall degradation products)
The yeast powder containing the yeast cell wall degradation product in the present invention is a component in which at least the cell wall is degraded and contained as a solid. What is obtained by distilling and extracting the composition containing the cell wall in which the cell wall has been decomposed is not the yeast powder containing the cell wall decomposed product of yeast according to the present invention.
Such a solid in which the cell wall of yeast has been degraded may be one in which yeast or the cell wall of yeast is decomposed mechanically or directly by an enzyme, for example.
Further, a cell in which yeast is simply inactivated by heating or the like cannot be said to contain the cell wall-derived component in the present invention.
The cell wall decomposed product in the present invention is not based on an extract obtained by decomposing and extracting a cell wall, but includes a product in which the cell wall is directly decomposed (broken).
Further, as the yeast, various yeasts such as Torula yeast, beer yeast, and baker's yeast can be used, and Torula yeast is preferred for obtaining an excellent grilled cheese flavor.
The cell wall in the yeast cells is 6 to 27% by weight, and the component derived from the cell wall in the present invention is 6 to 27% by weight.
（風味付与剤）
本発明の風味付与剤は、上記酵母の細胞壁分解物を含む酵母粉末のみでも良く、さらに酵母の細胞壁分解物を含む酵母粉末と、チーズ、チーズを含む風味組成物、澱粉、各種調味料等の食品として使用される公知の各成分、さらに水等を含有し得る。
含有し得るチーズは特に限定されるものではなく、カッテージチーズ、クリームチーズ、マスカルポーネ、モッツァレラ等のフレッシュタイプ、カマンベール等の白カビタイプ、カンボゾラ、ゴルゴンゾーラ等の青カビタイプ、エポワス、タレッジオ等のウォッシュタイプ、ヴァランセ等のシェーブルタイプ、ゴーダ、カンタル、サムソー、マリボー等のセミハードタイプ、アボンダンス、エダム、エメンタール、チェダー、パルミジャーノレジャーノ、ミモレット、ラクレット等のハードタイプ、さらにプロセスチーズ等の公知のチーズを採用できる。
また、各種調味料としては、ホワイトソース、レッドソース、ブラウンソース、ペストソース、バターソース、マスタードソース、ウスターソース、マヨネーズ、チリソース、オイスターソース、トマトソース、サルサソース、トマトケチャップ、カレーソース等の公知のソース、砂糖、塩、酢、醤油、味噌、みりん、マスタード、ラー油、香辛料、カレー粉等の調味料を採用できる。
また、澱粉、小麦粉、米粉等の穀物等の粉、野菜、果物、魚、肉のペースト等の加工食材等も配合することができる。
本発明の風味付与剤は、液体状や固体状のいずれでも良い。分解された酵母の細胞壁である酵母の細胞壁由来成分に配合される上記の公知の各成分等によって任意に決められる。
(Flavoring agent)
The flavor imparting agent of the present invention may be only yeast powder containing the above-described yeast cell wall degradation product, and furthermore, yeast powder containing the yeast cell wall degradation product, cheese, a flavor composition containing cheese, starch, various seasonings, and the like. It may contain known components used as food, water, and the like.
Cheese that can be contained is not particularly limited, cottage cheese, cream cheese, mascarpone, fresh type such as mozzarella, white mold type such as Camembert, cambozola, blue mold type such as Gorgonzola, wash type such as Epoiss, tareggio, Known cheeses such as sables such as Varance, semi-hard types such as Gouda, Cantal, Samsaw, and Maribor, hard types such as Abondance, Edam, Emmental, Cheddar, Parmigiano Leisureno, Mimolette, Raclette, and further processed cheeses can be used. .
Also, as various seasonings, white sauce, red sauce, brown sauce, pesto sauce, butter sauce, mustard sauce, Worcester sauce, mayonnaise, chili sauce, oyster sauce, tomato sauce, salsa sauce, tomato ketchup, curry sauce, etc. Seasonings such as sauce, sugar, salt, vinegar, soy sauce, miso, mirin, mustard, chili oil, spices, curry powder and the like can be employed.
Also, flours such as cereals such as starch, wheat flour and rice flour, processed foods such as vegetables, fruits, fish, meat pastes and the like can be blended.
The flavor imparting agent of the present invention may be either liquid or solid. It is arbitrarily determined by the above-mentioned known components and the like to be added to the yeast cell wall-derived components that are the decomposed yeast cell walls.
（飲食品組成物）
本発明における飲食品組成物は、焼チーズの風味を付与できるものであれば、料理、菓子、飲料等特に限定されるものではない。
グラタン、ドリア、ピザ、ピザトースト、チーズ風味のスナック菓子、ムニエル、チーズケーキ、カレー、タルト等、焼いたチーズの風味を必要とし得る料理や、菓子、パン等が特に好ましい。
その他のチーズ味やチーズ風味を有する飲食品組成物に対して、焼チーズの風味を付けることができるものであれば良い。
(Food and drink composition)
The food / beverage composition of the present invention is not particularly limited as long as it can impart the flavor of grilled cheese, such as cooking, confectionery, and beverages.
Particularly preferred are dishes that may require the flavor of baked cheese, such as gratin, doria, pizza, pizza toast, cheese-flavored snacks, meuniere, cheesecake, curry, tart, etc., confectionery, bread and the like.
Any other food or drink composition having a cheese flavor or cheese flavor may be used as long as it can impart the flavor of grilled cheese.
また本発明の飲食品は元々チーズを含有してもよく、チーズフレーバーを含有しても良い。元々チーズやチーズフレーバーを含有するときには、そのチーズの味や風味に対して、風味付与剤を添加することにより、焼いたチーズの風味を添加することができる。このとき、焼かないチーズ自体の風味や香味が強くなるものではない。チーズやチーズフレーバーは飲食品組成物全体の風香味としてチーズ感を感じる程度に、飲食品に含有される。 The food or drink of the present invention may originally contain cheese, or may contain cheese flavor. When cheese or cheese flavor is originally contained, the flavor and flavor of the cheese can be added to the flavor of the baked cheese by adding a flavor imparting agent. At this time, the flavor and flavor of the non-baked cheese itself are not increased. Cheese and cheese flavor are contained in foods and drinks to such an extent that the whole food and drink composition has a cheese-like flavor.
（焼チーズ風味付与方法）
本発明の風味付与剤を使用して飲食品組成物に焼チーズ風味を付与する方法としては、任意の方法を採用できる。例えば、飲食品組成物の材料（野菜、肉、魚、スープ、調味料等）に予め添加し、これを用いて調理しても良く、調理の途中に本発明の風味付与剤を添加することもできる。また粉末スープに予め添加しておき、これにお湯等を注いで、スープやシチュー等とすることもできる。また調理後の飲食品組成物に対して振りかけるようにして添加してもよい。このとき、調理のいずれかの時点においてチーズ又はチーズフレーバーを使用することが必要である。また、任意のチーズと本発明の酵母の細胞壁分解物を含む酵母粉末を含有する風味付与剤、または飲食品として使用することもできる。
またチーズを含有する飲食品組成物に対して本発明の風味付与剤をさらに添加し、これを焼いて、チーズが焼けたことによる風味と、本発明の風味付与剤による風味を合わせて、より強い焼チーズ風味を付与しても良い。
飲食品組成物中の、酵母の細胞壁分解物を含む酵母粉末の適切な含有量の範囲は、使用されるチーズの種類、及び量、さらに飲食品全体の風香味や味によって影響を受ける。添加する酵母の細胞壁分解物を含む酵母粉末の量の上限が、飲食品組成物中０．７重量％以下とすることが好ましく、中でも好ましくは０．３重量％以下、より好ましくは０．２重量％以下、さらに好ましくは０．１重量％以下である。
また下限としては、０．０２重量％以上が好ましく、中でも好ましくは０．０３重量％以上であり、より好ましくは０．０７重量％以上である。
(How to add baked cheese flavor)
Any method can be adopted as a method for imparting the baked cheese flavor to the food or drink composition using the flavor imparting agent of the present invention. For example, it may be added in advance to the ingredients of the food and drink composition (vegetables, meat, fish, soups, seasonings, etc.) and cooked using this, and the flavor imparting agent of the present invention may be added during cooking. Can also. Alternatively, the soup or the stew can be prepared by adding the powder soup in advance and pouring hot water into the soup. It may be added by sprinkling on the food or drink composition after cooking. At this time, it is necessary to use cheese or cheese flavor at any point during cooking. It can also be used as a flavoring agent containing any cheese and yeast powder containing the cell wall degraded product of the yeast of the present invention, or as a food or drink.
In addition, the flavor-imparting agent of the present invention is further added to a food or drink composition containing cheese, and this is baked, and the flavor of the cheese being burned and the flavor of the flavor-imparting agent of the present invention are combined. A strong grilled cheese flavor may be provided.
The appropriate range of the content of the yeast powder containing the cell wall decomposed product of yeast in the food and drink composition is influenced by the type and amount of the cheese used, and further, the flavor and taste of the whole food and drink. The upper limit of the amount of yeast powder containing the cell wall decomposed product of yeast to be added is preferably 0.7% by weight or less in the food or drink composition, more preferably 0.3% by weight or less, more preferably 0.2% by weight or less. % By weight, more preferably 0.1% by weight or less.
The lower limit is preferably at least 0.02% by weight, more preferably at least 0.03% by weight, and even more preferably at least 0.07% by weight.
（実施例１）チェダーチーズと共に、酵母の細胞壁分解物を含む酵母粉末を含有する飲食品が、焼チーズの風味を有することを示す実施例
スープを作成して本発明による効果を確認した。
酵母の細胞壁分解物を含む酵母粉末として下記表１の酵母原料２及び３を、対照例として酵母原料１を採用した。
(Example 1) Example showing that a food or drink containing yeast powder containing a cell wall decomposed product of yeast together with cheddar cheese has the flavor of grilled cheese. A soup was prepared to confirm the effect of the present invention.
Yeast raw materials 2 and 3 in Table 1 below were used as yeast powder containing a yeast cell wall degradation product, and yeast raw material 1 was used as a control.
上記の酵母原料１〜３を使用して、さらに下記表２の飲食品組成物となるようにし、これをそれぞれ２００ｍｌの熱湯に溶解してスープを作成した。
完成したスープについて訓練された官能評価パネル１０名による官能試験を行い、焼チーズ風味の強度を測定した。酵母原料１を用いた例１―１を基準（焼チーズ風味を全く感じない：０）とし、焼チーズ風味を非常に強く感じるを５とした以下の６段階で評価した。
０：焼チーズ風味を全く感じない
１：焼チーズ風味を非常に弱く感じる
２：焼チーズ風味を弱く感じる
３：焼チーズ風味を感じる
４：焼チーズ風味を強く感じる
５：焼チーズ風味を非常に強く感じる
The above-mentioned yeast raw materials 1 to 3 were used to further prepare a food and drink composition shown in Table 2 below, and each was dissolved in 200 ml of boiling water to prepare a soup.
A sensory test was conducted on the completed soup by 10 trained sensory evaluation panels, and the intensity of the baked cheese flavor was measured. Example 1-1 using yeast raw material 1 was evaluated as the standard (no baked cheese flavor is felt at all: 0), and the baked cheese flavor was felt very strong.
0: Do not feel the baked cheese flavor at all. 1: Feel the baked cheese flavor very weak. 2: Feel the baked cheese flavor weak. 3: Feel the baked cheese flavor. 4: Strongly feel the baked cheese flavor. Feel strongly
その結果、酵母原料１を用いた例１−１、例２−１、例３―１、例４―１、例５−１では酵母原料１の濃度に関わらず、どの添加量でも焼チーズ風味は０であり付与されなかった。これらの例は比較例に相当する。また、これらの例では酵母原料１の濃度が高くなるにつれて好ましくない酵母の匂い（酵母臭）が強くなるので、添加量に許容できる上限が存在した。 As a result, in Example 1-1, Example 2-1, Example 3-1 and Example 4-1 and Example 5-1 using the yeast raw material 1, regardless of the concentration of the yeast raw material 1, any amount of the baked cheese flavor was used. Was 0 and was not granted. These examples correspond to comparative examples. Also, in these examples, as the concentration of the yeast raw material 1 increases, the undesired odor of yeast (yeast odor) increases, so that there is an allowable upper limit to the amount added.
これに対して酵母原料２又は３を用いた例１−２、３、例２−２、３、例３−２、３、例４−２、３、例５−２、３によれば、実施例として、強い焼チーズ風味を得ることができた。
但し、例４−２と例５−２、及び例５−３では、好ましくない酵母臭が強くなり、スープ全体の美味しさを損ねる可能性がある。
On the other hand, according to Examples 1-2, 3, 2-2, 3-2, 3, 4-2, 3, 5-2, and 3 using yeast raw material 2 or 3, As an example, a strong baked cheese flavor could be obtained.
However, in Example 4-2, Example 5-2, and Example 5-3, an unpleasant yeast smell becomes strong, and the taste of the whole soup may be impaired.
（実施例２）チーズと共に、酵母の細胞壁分解物を含む酵母粉末を含有する飲食品の焼チーズの風味が、実際の焼チーズと同質の風味であることを示す実施例
チェダーチーズパウダーを７０℃で１０分間焼成し、焼風味を持つ焼成チーズパウダーを作成した。
焼成チェダーチーズパウダーを用い、酵母エキスおよびチェダーチーズパウダーのいずれも用いていないスープを「焼チーズ風味」の品質を示すコントロールサンプルとした（例６−１）。
焼成していないチェダーチーズパウダーと酵母原料１（細胞壁なし）を用いた比較例（例６−２）、チェダーチーズパウダーと酵母原料２（分解された細胞壁あり）を用いた実施例（例６−３）を用意した。それぞれお湯で溶解してスープを調製した。
訓練された官能評価パネル４名に３サンプルを同時に提示し、比較例と実施例のうち、コントロールと同質の「焼チーズ風味」を持つ方を選択させた。結果を表３に示す。
(Example 2) Example showing that the flavor of grilled cheese of food and drink containing yeast powder containing the cell wall decomposed product of yeast together with cheese is the same as that of actual grilled cheese. For 10 minutes to prepare a baked cheese powder having a baked flavor.
Using a baked cheddar cheese powder, a soup in which neither yeast extract nor cheddar cheese powder was used was used as a control sample showing the quality of "baked cheese flavor" (Example 6-1).
Comparative Example (Example 6-2) using unbaked cheddar cheese powder and yeast raw material 1 (without cell wall), Example using cheddar cheese powder and yeast raw material 2 (with degraded cell wall) (Example 6-) 3) was prepared. Each was dissolved in hot water to prepare a soup.
Three samples were presented to four trained sensory evaluation panels at the same time, and one of the comparative example and the example having the same “baked cheese flavor” as the control was selected. Table 3 shows the results.
上記の試験によれば、例６−１である焼成チェダーチーズと同質の焼チーズ風味を感じたパネルは例６−２では４人中１人、例６−３では４人中３人であった。この結果によれば、チーズに加えて、酵母の細胞壁分解物を含む酵母粉末を含有させた飲食品は、焼成されたチーズと同質の風味を有することがわかる。 According to the test described above, one out of four panelists felt the same baked cheese flavor as the baked cheddar cheese of Example 6-1 and three out of four panels in Example 6-3. Was. According to the result, it is understood that the food or drink containing yeast powder containing a cell wall decomposed product of yeast in addition to cheese has a flavor similar to that of baked cheese.
（実施例３）酵母の細胞壁分解物を含む酵母粉末を含有する飲食品が、含有するチーズの種類が異なっていても、焼チーズの風味を有することを示す実施例
上記例６―３と同じ例として、チェダーチーズパウダーと酵母原料２を添加したスープベースを熱湯で溶解してスープを調製した。官能評価パネルに提示しこのときの「焼チーズ風味」の強度の点を６段階中の２．７とした。この例６−３をコントロールとした。
チーズパウダーの種類を、「パルメザンチーズパウダー」、「ゴーダチーズパウダー」に変更したそれぞれのスープベースを、それぞれ官能評価パネルに提示し、「焼チーズ風味」の強度を６段階で評価した。なお、「焼チーズ風味」が感じられない場合は０を、選択するように指示した。尚、官能評価は訓練された４名のパネルを用いた。
(Example 3) Example showing that food or drink containing yeast powder containing cell wall degraded product of yeast has the flavor of baked cheese even if the type of cheese contained is different Same as Example 6-3 above As an example, a soup base prepared by adding cheddar cheese powder and yeast raw material 2 was dissolved in boiling water to prepare a soup. It was presented on a sensory evaluation panel, and the point of the strength of “baked cheese flavor” at this time was set to 2.7 out of 6 levels. This Example 6-3 was used as a control.
Each soup base in which the type of cheese powder was changed to "Parmesan cheese powder" and "Gouda cheese powder" was presented on a sensory evaluation panel, and the strength of "baked cheese flavor" was evaluated on a six-point scale. In addition, when "the grilled cheese flavor" was not felt, it was instructed to select 0. The sensory evaluation was performed using four trained panels.
これらの結果によれば、チーズパウダーをパルメザンチーズやゴーダチーズに変更しても、依然として、焼チーズ風味を発揮できることがわかる。 According to these results, it can be seen that even when the cheese powder is changed to Parmesan cheese or Gouda cheese, the baked cheese flavor can still be exhibited.
（実施例４）飲食品がチーズパウダーを含有せず、代わりにチーズフレーバーを含有する場合でも、本発明によれば焼チーズ風味を感じることを示す実施例
上記例６―３と同じ例として、チェダーチーズパウダーと酵母原料２を添加したスープベースを熱湯で溶解してスープを調製した。実施例３と同様に官能評価パネル４名に提示し「焼チーズ風味」評点を２．７とした。この例６−３をコントロールとした。チェダーチーズパウダーの替わりに、チーズフレーバーを用いたサンプルも同様に提示し、「焼チーズ風味」の強度を６段階で評価した。なお、「焼チーズ風味」が感じられない場合は０を選択するように指示した。尚、官能評価は訓練された４名のパネルを用いた。
(Example 4) Even if the food or drink does not contain cheese powder, but instead contains cheese flavor, according to the present invention, an example showing that the flavor of baked cheese is felt is the same as Example 6-3 above. The soup base to which cheddar cheese powder and yeast raw material 2 were added was dissolved in boiling water to prepare a soup. In the same manner as in Example 3, it was presented to four sensory evaluation panels, and the "baked cheese flavor" score was 2.7. This Example 6-3 was used as a control. A sample using cheese flavor instead of cheddar cheese powder was similarly presented, and the strength of "baked cheese flavor" was evaluated on a six-point scale. In addition, when "the grilled cheese flavor" was not felt, it was instructed to select 0. The sensory evaluation was performed using four trained panels.
この結果によれば、本発明の焼チーズ風味付与用の風味付与剤は、チーズを含有する飲食品はもちろん、チーズを含有しない飲食品であっても、チーズフレーバー等を含有する飲食品に対して添加することにより、その飲食品に焼チーズの風香味を付与することができる。 According to this result, the flavor imparting agent for imparting a baked cheese flavor of the present invention is not only a food and beverage containing cheese, but also a food and beverage containing no cheese, and a food and beverage containing cheese flavor and the like. Thus, the flavor of grilled cheese can be imparted to the food or drink.
（実施例５）本発明の焼チーズ風味付与用の風味付与剤は、細胞壁が破壊された酵母を含有することが必要であり、細胞壁が破壊されていない酵母を含むときには本発明の効果を発揮できないことを示す実施例
市販のプロセスチーズ２０ｇを電子レンジにて溶解したチーズと、同チーズ２０ｇにドライイースト１ｇを添加混合したサンプルを訓練された官能評価パネル３名に提供した。チーズのみのサンプルを「焼チーズ風味」の無いコントロールとし、ドライイーストを添加したサンプルの「焼チーズ風味」の強度を上記と同様に６段階で評価した。なお「焼チーズ風味」が感じられない場合は０、非常に強く感じられる場合は５とした。
その結果として何れの場合も焼チーズ風味の強度は０であった。
この結果によれば、チーズに対して、焼チーズの風味を付与するには、細胞壁が分解されていない酵母ではなく、細胞壁が分解された酵母を含有する酵母の細胞壁分解物を含む酵母粉末を選択することが必要であることがわかる。
(Example 5) The flavor imparting agent for imparting a baked cheese flavor of the present invention is required to contain yeast whose cell wall has been destroyed, and exhibits the effect of the present invention when yeast containing a cell wall which is not disrupted is contained. Example showing that the process was impossible The cheese prepared by dissolving 20 g of commercially available processed cheese in a microwave oven and a sample obtained by adding 1 g of dry yeast to 20 g of the cheese were provided to three trained sensory evaluation panels. A sample containing only cheese was used as a control having no “baked cheese flavor”, and the strength of “baked cheese flavor” of the sample to which dry yeast was added was evaluated in six steps as described above. In addition, when "the grilled cheese flavor" was not felt, it was set to 0, and when very strong, it was set to 5.
As a result, the intensity of the baked cheese flavor was 0 in each case.
According to this result, in order to impart the flavor of baked cheese to cheese, yeast powder containing a cell wall degraded product of a yeast containing a cell wall degraded yeast is used instead of yeast whose cell wall is not decomposed. It turns out that a choice is necessary.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018153516A JP7150520B2 (en) | 2018-08-17 | 2018-08-17 | Baked cheese flavor imparting agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018153516A JP7150520B2 (en) | 2018-08-17 | 2018-08-17 | Baked cheese flavor imparting agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2020025526A true JP2020025526A (en) | 2020-02-20 |
| JP7150520B2 JP7150520B2 (en) | 2022-10-11 |
Family
ID=69619597
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018153516A Active JP7150520B2 (en) | 2018-08-17 | 2018-08-17 | Baked cheese flavor imparting agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7150520B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57146546A (en) * | 1981-03-06 | 1982-09-10 | Eisai Co Ltd | Production of fermented dairy products |
| WO2017199897A1 (en) * | 2016-05-16 | 2017-11-23 | 興人ライフサイエンス株式会社 | Composition having salty taste-enhancing effect |
| JP2019118263A (en) * | 2017-12-28 | 2019-07-22 | 興人ライフサイエンス株式会社 | Quality improvement agent for burned confectionery |
-
2018
- 2018-08-17 JP JP2018153516A patent/JP7150520B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57146546A (en) * | 1981-03-06 | 1982-09-10 | Eisai Co Ltd | Production of fermented dairy products |
| WO2017199897A1 (en) * | 2016-05-16 | 2017-11-23 | 興人ライフサイエンス株式会社 | Composition having salty taste-enhancing effect |
| JP2019118263A (en) * | 2017-12-28 | 2019-07-22 | 興人ライフサイエンス株式会社 | Quality improvement agent for burned confectionery |
Non-Patent Citations (1)
| Title |
|---|
| "トルラ酵母調味料「アロマウェイ」の開発と展開", 月刊フードケミカル, vol. 34(11), JPN6022010601, 1 November 2018 (2018-11-01), pages 43 - 47, ISSN: 0004731088 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7150520B2 (en) | 2022-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6143805B2 (en) | Lou for making sauces with enhanced or enhanced saltiness and for making sauces containing potassium chloride with reduced off-flavors | |
| JP2014060935A (en) | Manufacturing method of flavor composition, and flavor composition | |
| JP2020140703A (en) | Server apparatus, compatibility determination method, and compatibility determination program | |
| JP7150520B2 (en) | Baked cheese flavor imparting agent | |
| JP6509953B2 (en) | Soy sauce seasoning for cooking | |
| JP3587780B2 (en) | Sauces containing minced meat-like ingredients | |
| KR100236403B1 (en) | Preparation of pizza with rice | |
| KR20150099058A (en) | pastar salad | |
| JP7169049B2 (en) | Food composition for cooking with the addition of dairy ingredients and method for producing the same | |
| KR20220001089A (en) | Congee kimchi pasta | |
| CN104105414B (en) | Give the manufacture method of composition, beverage/food and this beverage/food of fragrance and/or local flavor | |
| JP5822564B2 (en) | Emulsified oil-based food and method for producing the same | |
| JP6924813B2 (en) | Roux manufacturing method and roux and sauce | |
| JP2020120691A (en) | Soy sauce having excellent organoleptic function | |
| CN111432655B (en) | Preparation method of sauce for noodles | |
| JP6583666B2 (en) | Stewed food and method for producing the same | |
| JPH0556765A (en) | Edible sauce | |
| JP7169050B2 (en) | Food composition for cooking with the addition of dairy ingredients and method for producing the same | |
| JP7348420B1 (en) | Flavor composition and method for producing food and drink products | |
| JP2006254788A (en) | Cheese/curry bread | |
| JP7110201B2 (en) | frozen meat sauce | |
| JP7293030B2 (en) | lemon flavored sauce | |
| US20210186069A1 (en) | Hummus-Like Food and Production Method Therefor | |
| WO2022004588A1 (en) | Flavor composition | |
| JP2020202765A (en) | Seasoning composition and food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210510 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20220315 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220322 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220513 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20220913 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20220928 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7150520 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |