JP2020080651A - Milk flavor enhancer and method for producing the same - Google Patents
Milk flavor enhancer and method for producing the same Download PDFInfo
- Publication number
- JP2020080651A JP2020080651A JP2018214532A JP2018214532A JP2020080651A JP 2020080651 A JP2020080651 A JP 2020080651A JP 2018214532 A JP2018214532 A JP 2018214532A JP 2018214532 A JP2018214532 A JP 2018214532A JP 2020080651 A JP2020080651 A JP 2020080651A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- milk
- milk flavor
- flavor enhancer
- present
- 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、乳風味増強剤およびその製造方法に関し、詳細には当該乳風味増強剤を使用することにより、食品中に乳味成分が少量存在するだけで、充分な乳風味、コク味を得ることのできる、乳風味増強剤およびその製造方法に関する。 The present invention relates to a milk flavor enhancer and a method for producing the same, and in particular, by using the milk flavor enhancer, only a small amount of a milky component is present in a food product to obtain a sufficient milk flavor and a rich flavor. The present invention relates to a milk flavor enhancer and a method for producing the same.
従来より、牛乳由来の生クリームやバター、乳脂等は天然の好ましい乳風味、コク味を有しており、バタークリームやホイップドクリームなど製菓用に、またはアイスクリームなど冷菓用に、あるいはコーヒークリームやそのほか乳飲料用に幅広く使用されている。しかしながら、生クリームやバター等は高価であったり、風味の面で不安定であったりするため、使用上制約される問題が多々ある。 Traditionally, milk-derived fresh cream, butter, milk fat, etc. have a natural desirable milk flavor, richness, for confectionery such as butter cream or whipped cream, or for frozen dessert such as ice cream, or coffee cream. Widely used for milk drinks and others. However, fresh cream, butter, and the like are expensive and unstable in terms of flavor, so that there are many problems that are restricted in use.
一方、食品の乳風味、コク味を増強させるためには、一般的にフレーバー類、ミルク濃縮物、あるいは酵素分解物などの呈味剤類が使用されているが、これらの成分は天然の風味には程遠く、いわゆる人工的で風味に深みがなく、必ずしも好ましいものとは言えない。また、最近では乳脂肪球皮膜成分からなる食品の風味改良剤（特許文献１）やリポ蛋白質を配合する方法（特許文献２）も提案されているが、いずれも工程が複雑で煩雑なため、高価なものとなっている。 On the other hand, in order to enhance the milk flavor and richness of foods, flavoring agents, milk concentrates, or flavoring agents such as enzyme decomposition products are generally used, and these ingredients have natural flavors. It is far from, and so-called artificial and does not have a deep flavor, which is not necessarily preferable. Further, recently, a food flavor improving agent comprising a milk fat globule film component (Patent Document 1) and a method of blending lipoprotein (Patent Document 2) have been proposed, but all of them are complicated and complicated, It is expensive.
本発明は、以上のような状況に鑑み、食品中に乳味成分が少量存在するだけでも、充分な乳風味、コク味を得ることのできる、乳風味増強剤を提供することを目的とする。 In view of the above situation, the present invention has an object to provide a milk flavor enhancer capable of obtaining a sufficient milk flavor and a rich flavor even if a milk ingredient is present in a small amount in the food. ..
本発明者らは、上記の目的を達成するため鋭意検討を重ねた結果、乳固形分２０重量％〜５０重量％、糖類１０重量％〜４０重量％及び食用油脂５重量％〜５０重量％を含有することで、食品中の乳味成分含有量が少量であっても、充分な乳風味、コク味を得ることができるという知見を得、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that milk solids content of 20% by weight to 50% by weight, saccharides of 10% by weight to 40% by weight, and edible fats and oils of 5% by weight to 50% by weight. By including it, it was found that a sufficient milk flavor and richness can be obtained even if the content of the milky component in the food is small, and the present invention has been completed.
すなわち、本発明は、
（１） 乳固形分２０重量％〜５０重量％、糖類１０重量％〜４０重量％および食用油脂５重量％〜５０重量％を含有する、乳風味増強剤、
（２） 乳固形分２０重量％〜５０重量％、糖類１０重量％〜４０重量％および食用油脂５重量％〜５０重量％を混合した後、５０℃〜８０℃の加温状態で、１時間〜５時間混練処理することを特徴とする、乳風味増強剤の製造方法、
（３） 前記糖類が、単糖および／または二糖類を含有し、単糖および／または二糖類の含有量が１０重量％〜４０重量％である、（１）の乳風味増強剤、
（４） （１）または（３）の乳風味増強剤を含有する、食品、
（５） 冷菓用である、（１）または（３）の乳風味増強剤、
（６） （５）の乳風味増強剤を０．１重量％〜１０重量％含有する、冷菓、
（７） （５）の乳風味増強剤を、凍結工程より前に加えることを特徴とする、冷菓の製造方法、
（８） （２）の製造方法により得られた乳風味増強剤を、凍結工程より前に加えることを特徴とする、冷菓の製造方法、
（９） （５）の乳風味増強剤を０．１重量％〜１０重量％含有することを特徴とする冷菓の乳風味増強方法、
である。
That is, the present invention is
(1) A milk flavor enhancer containing 20% by weight to 50% by weight of milk solids, 10% to 40% by weight of saccharides, and 5% to 50% by weight of edible oil and fat,
(2) Milk solid content 20% by weight to 50% by weight, saccharides 10% by weight to 40% by weight and edible oil/fat 5% by weight to 50% by weight are mixed, and then heated at 50°C to 80°C for 1 hour. A method for producing a milk flavor enhancer, which comprises kneading for 5 hours.
(3) The milk flavor enhancer according to (1), wherein the saccharide contains a monosaccharide and/or a disaccharide, and the content of the monosaccharide and/or the disaccharide is 10% by weight to 40% by weight.
(4) A food containing the milk flavor enhancer of (1) or (3),
(5) Milk flavor enhancer according to (1) or (3), which is for frozen desserts,
(6) A frozen dessert containing 0.1% to 10% by weight of the milk flavor enhancer of (5),
(7) A method for producing a frozen dessert, which comprises adding the milk flavor enhancer of (5) before the freezing step,
(8) A method for producing a frozen dessert, which comprises adding the milk flavor enhancer obtained by the method according to (2) before the freezing step,
(9) A method for enhancing the milk flavor of a frozen dessert, comprising 0.1% by weight to 10% by weight of the milk flavor enhancer of (5),
Is.
本発明によれば、乳味成分含量が少なくて乳風味に乏しい食品であっても、本発明の乳風味増強剤を使用することで、乳味感・コク味感の増強された食品が得られるという効果を有する。
本発明の乳風味増強剤は、３０℃〜８０℃の加温状態で、混練処理することでより好ましい乳味増強効果が得られる。
According to the present invention, even a food product having a low milk flavor component content and poor milk flavor, by using the milk flavor enhancer of the present invention, a food product with enhanced milk taste and richness can be obtained. Has the effect of being
The milk flavor enhancer of the present invention can be kneaded in a heated state of 30°C to 80°C to obtain a more preferable milk flavor enhancing effect.
本発明の乳風味増強剤は、乳固形分２０重量％〜５０重量％、糖類１０重量％〜４０重量％及び食用油脂５重量％〜５０重量％を含有する。 The milk flavor enhancer of the present invention contains 20% to 50% by weight of milk solids, 10% to 40% by weight of saccharides, and 5% to 50% by weight of edible oil and fat.
本明細書において、乳固形分含有成分は乳製品の中の水分以外の部分のことであって、本発明で使用する乳固形分含有成分としては、脱脂粉乳、全脂粉乳、ホエーパウダー、バターミルクパウダーなどが例示できる。
本明細書において乳固形分の含有量は、前記乳固形分含有成分から水分を除いた合計量として計算される。
本発明の乳風味増強剤における乳固形分の含有量は、好ましくは、２０重量％〜４０重量％、より好ましくは、２５重量％〜４０重量％である。
In the present specification, the milk solid content-containing component is a portion other than water in the dairy product, and the milk solid content-containing component used in the present invention includes skim milk powder, whole milk powder, whey powder, butter. Milk powder etc. can be illustrated.
In the present specification, the content of milk solids is calculated as the total amount of the milk solids-containing components excluding water.
The milk solid content in the milk flavor enhancer of the present invention is preferably 20% by weight to 40% by weight, more preferably 25% by weight to 40% by weight.
本発明で使用する糖類は、ぶどう糖、果糖などの単糖類、砂糖、乳糖、麦芽糖などの二糖類、オリゴ糖、デキストリンなどの多糖類、エリスリトール、キシリトール、マルチトールなどの糖アルコールが例示できる。
本発明において、砂糖、乳糖、麦芽糖などの二糖類や、ぶどう糖、果糖などの単糖類を使用することが好ましい。なお、甘味を調整するために、他の糖類を併用しても良い。
Examples of the saccharides used in the present invention include monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, oligosaccharides, polysaccharides such as dextrin, and sugar alcohols such as erythritol, xylitol and maltitol.
In the present invention, it is preferable to use disaccharides such as sugar, lactose and maltose, and monosaccharides such as glucose and fructose. In addition, in order to adjust the sweetness, other sugars may be used together.
本発明で使用する食用油脂は、大豆油、菜種油、パーム油、パーム核油、ヤシ油、コーン油、ひまわり油、綿実油、カカオバター、米油等の植物油脂が使用でき、また、これらの油脂を硬化、分別、ウィンタリング、エステル交換等の処理を加えたものも使用できる。さらに、これらの油脂は単独もしくは混合使用しても良い。
食用油脂は、好ましくは、１０重量％〜５０重量％、より好ましくは、２０重量％〜５０重量％である。
Edible oils and fats used in the present invention may be vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, palm oil, corn oil, sunflower oil, cottonseed oil, cocoa butter and rice oil, and these oils and fats It is also possible to use a product obtained by applying treatments such as curing, fractionation, wintering and transesterification. Furthermore, these oils and fats may be used alone or in combination.
The edible oil/fat is preferably 10% by weight to 50% by weight, more preferably 20% by weight to 50% by weight.
上記成分の他に本発明の効果を損なわない範囲において、糖類以外の甘味料（例えば、オリゴ糖類、糖アルコール、非糖質天然甘味料、合成甘味料等）、乳化剤、酸化防止剤、香料、保存料、品質安定剤等が適宜配合されていてもよい。使用可能な乳化剤としては、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ポリソルベート、ポリグリセリン縮合リシノレイン酸エステル、レシチン等が例示できる。これらは２種以上を組み合わせて使用しても良い。 In addition to the above components, sweeteners other than sugars (for example, oligosaccharides, sugar alcohols, non-carbohydrate natural sweeteners, synthetic sweeteners, etc.), emulsifiers, antioxidants, flavors, etc. Preservatives, quality stabilizers, etc. may be appropriately mixed. Examples of emulsifiers that can be used include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester, and lecithin. You may use these in combination of 2 or more types.
本発明の乳風味増強剤は、乳固形分、糖類及び食用油脂を混合した後、３０℃〜８０℃の加温状態で、混練処理により製造することが、乳風味増強効果の点で好ましい。より好ましい製法は、乳糖、糖類及び食用油脂を混合した後、これらをロール掛け、３０℃〜８０℃コンチング処理をすることである。８０℃を超えると、乳風味増強効果が低下する場合がある。 The milk flavor enhancer of the present invention is preferably produced from the viewpoint of the milk flavor enhancing effect by mixing the milk solids, the sugar and the edible oil and fat, and then kneading the mixture in a heated state of 30°C to 80°C. A more preferable production method is to mix lactose, saccharides, and edible oils and fats, roll them, and perform conching treatment at 30°C to 80°C. If it exceeds 80° C., the milk flavor enhancing effect may decrease.
本発明の乳風味増強剤は、生クリーム、バター、全脂粉乳、乳脂等、乳脂肪含有成分を食品中に０．０１重量％以上、好ましくは０．１重量％以上、さらに好ましくは１重量％以上含有する食品に使用することによって、より乳風味を増強させることができ、例えばバタークリームやホイップドクリームなどの製菓用に、またはアイスクリームなどの冷菓用に、チーズ類用に、あるいはコーヒークリームやそのほか乳飲料用に、さらに乳味感やコク味感を必要とする例えば、パン類、菓子類、スープ類、惣菜類等の製造用に、またはこれらの食品の原料として用いるマーガリンやショートニング等の油脂類に有利に使用できる。より好ましくは、製菓用、又は冷菓用であって、さらに好ましい用途は冷菓用である。 The milk flavor enhancer of the present invention contains 0.01% by weight or more, preferably 0.1% by weight or more, more preferably 1% by weight of milk fat-containing components such as fresh cream, butter, whole milk powder, and milk fat in foods. %, it is possible to further enhance the milk flavor, for example, for confectionery such as butter cream or whipped cream, or for frozen desserts such as ice cream, cheese, or coffee. For creams and other dairy drinks, which require a milky taste and a rich taste, for example, for the production of breads, confectioneries, soups, prepared foods, or the like, or margarine or shortening used as a raw material for these foods. Can be advantageously used for fats and oils such as. More preferably, it is for confectionery or frozen desserts, and even more preferred is for frozen desserts.
本発明の乳風味増強剤は、使用する食品や乳風味増強剤の濃度によって異なるが、通常その食品に対して０．１重量％以上添加して使用する。また、本発明の乳風味増強剤は、従来から使用されている乳フレーバー類と併用するとさらに効果を増す。 The milk flavor enhancer of the present invention varies depending on the food used and the concentration of the milk flavor enhancer, but is usually added in an amount of 0.1% by weight or more based on the food. Further, the milk flavor enhancer of the present invention is more effective when used in combination with conventionally used milk flavors.
本発明の乳風味増強剤が利用できる冷菓は、冷凍温度域で喫食される菓子類であれば、特にその種類は限定されないが、代表的なものとして、「乳及び乳製品の成分規格等に関する省令」、いわゆる、「乳等省令」で規定される、アイスクリーム、アイスミルク、ラクトアイスや、厚生省告示「食品、添加物等の規格基準」で規定される氷菓が挙げられる。 The frozen dessert in which the milk flavor enhancer of the present invention can be used is not particularly limited in its type as long as it is a confectionery that is eaten in the freezing temperature range. Examples include ice cream, ice milk, and lacto ice, which are specified by the "Ministerial Ordinance", so-called "Ministerial Ordinance for Milk, etc." and frozen desserts, which are specified by the "Standards for Food, Additives, etc."
アイスクリーム、アイスミルク、ラクトアイス等のアイスクリーム類は、通常、脂肪源、無脂乳固形分、糖分、乳化剤および水を主要成分とする。
本発明の冷菓の代表的な例示がアイスクリーム類であって、アイスクリーム類の成分は、乳脂肪、無脂乳固形分、甘味料、安定剤、乳化剤、香味料、着色料、水分などからなる。
Ice creams such as ice cream, ice milk, lacto ice, etc. usually contain a fat source, non-fat milk solids, sugars, emulsifiers and water as main components.
A typical example of the frozen dessert of the present invention is ice cream, and the components of the ice cream include milk fat, non-fat milk solids, sweeteners, stabilizers, emulsifiers, flavors, colorants, moisture, etc. Become.
本発明の乳風味増強剤は、乳成分が少なく乳風味が弱くなりがちなラクトアイスであっても、本発明の乳風味増強剤を使用することで、乳味感・コク味感を増強することができる。 The milk flavor enhancer of the present invention, even if it is lacto ice, which has a low milk component and tends to have a weak milk flavor, by using the milk flavor enhancer of the present invention, it enhances the milky taste and richness. You can
冷菓の製造方法を例示すると、まず原料を混合溶解し、均質化、殺菌等の処理後、それを冷却してミックスと呼ばれる原料混合液を作製する。このミックス液は通常エージングという貯蔵工程を経て使用に供される。冷菓はこのミックス液を工場にてフリージングして凍結し冷菓の最終製品として流通・販売する場合と、ミックス液の状態で流通され店頭にてフリージング後に最終製品である冷菓として販売する方法がある。（以降ミックス液を「冷菓ミックス」という。）
本発明の乳風味増強剤を使用した冷菓の製造方法を例示すると、前記した冷菓ミックスに、本発明の乳風味増強剤を加えて混合した後に、フリージングして凍結することで製造することができる。
As an example of a method for manufacturing a frozen dessert, first, raw materials are mixed and dissolved, and after homogenization, sterilization, and the like, the raw materials are mixed to prepare a raw material mixed solution called a mix. This mix solution is usually used after undergoing a storage process called aging. For frozen desserts, there are a method of freezing the mixed liquid at a factory and freezing and then distributing and selling it as a final product of frozen desserts, and a method of distributing the mixed liquids in the state of mixed liquids and selling as frozen desserts which are final products after freezing at a store. (Hereafter, the mix liquid is called "Frozen dessert mix".)
Exemplifying a method for producing a frozen dessert using the milk flavor enhancer of the present invention, the frozen dessert mix described above can be produced by adding the milk flavor enhancer of the present invention and mixing, and then freezing and freezing. ..
以下に本発明の実施例を示し、本発明をより詳細に説明する。なお、例中、％および部はいずれも重量基準を意味する。 Examples of the present invention will be shown below to explain the present invention in more detail. In the examples,% and parts are based on weight.
（乳風味増強剤の作製）
表１の配合に従い原材料を配合し、ミキサーにて１０分間撹拌し、ドウ状の生地を作製した。
得られた生地をコンチングマシンにて表１記載の温度、時間の条件で乳風味増強剤を作製した。
なお食用油脂として、パーム中融点油脂７０部とヤシ油３０部を混合して使用した。
(Preparation of milk flavor enhancer)
Raw materials were blended according to the formulation of Table 1 and stirred for 10 minutes with a mixer to prepare a dough-shaped dough.
A milk flavor enhancer was produced from the obtained dough using a conching machine under the conditions of temperature and time shown in Table 1.
As the edible oil/fat, 70 parts of palm medium-melting oil and fat and 30 parts of coconut oil were mixed and used.
・乳固形分を２０％〜５０％範囲内で含有し、コンチング温度５０℃〜８０℃範囲内、コンチング時間１時間以上の条件でコンチングを行うことで、本発明の乳風味増強剤を得た。
・比較例１はコンチング時間が１時間未満であった。
・比較例２は乳固形分が２０％未満であった。
-A milk flavor enhancer of the present invention was obtained by containing milk solids in the range of 20% to 50% and conching under the conditions of a conching temperature of 50°C to 80°C and a conching time of 1 hour or more. ..
-In Comparative Example 1, the conching time was less than 1 hour.
-The milk solid content of Comparative Example 2 was less than 20%.
（冷菓作製方法）
作製した乳風味増強剤を約50℃に加温し溶解しておき、冷菓ミックス200gに対して、各乳風味増強剤6g添加し、卓上アイスメーカー（Delonghi社製）にてフリージングを行い、冷菓を得た。フリージング時間とオーバーランは統一して冷菓を試作した。
冷菓ミックスとして不二製油株式会社製 ソフトミックスバニラ100を使用した。
(Frozen dessert making method)
The prepared milk flavor enhancer was heated to about 50°C and dissolved, and then 6 g of each milk flavor enhancer was added to 200 g of the frozen dessert mix, and frozen with a tabletop ice maker (Delonghi) to make frozen dessert. Got Freezing time and overrun were unified to make a frozen dessert.
As a frozen dessert mix, Soft Mix Vanilla 100 manufactured by Fuji Oil Co., Ltd. was used.
得られた冷菓を容器に充填し、−２０〜−３０℃で硬化させた後、下記評価方法で評価した。結果を表２にまとめた。 The obtained frozen dessert was filled in a container, cured at -20 to -30°C, and then evaluated by the following evaluation methods. The results are summarized in Table 2.
（風味評価方法）
作製した冷菓を冷凍庫から室温に取り出し試食し、下記評価基準に従い、乳風味増強剤無添加のblankと対比させて評価した。
５点：コクがあり、乳風味を強く感じる。
４点：コクがあり、乳風味を感じる。
３点：ややコクがあり、乳風味を感じる。
２点：ややコクが弱く、乳風味が弱い。
１点：コクが弱く、乳風味が弱い。
（評価３以上を合格とする。）
(Flavor evaluation method)
The prepared frozen dessert was taken out from the freezer to room temperature, tasted, and evaluated in accordance with the following evaluation criteria in comparison with blank without addition of a milk flavor enhancer.
5 points: There is richness and a strong milky taste is felt.
4 points: There is richness and a milky flavor is felt.
3 points: There is a little richness and a milky flavor is felt.
2 points: A little rich and weak milk flavor.
1 point: Body is weak and milk flavor is weak.
(A rating of 3 or higher is passed.)
（考察）
・実施例の乳風味増強剤を使用した冷菓は、合格評価が得られた。
・比較例の乳風味増強剤は、乳風味を増強する効果が得られなかった。
(Discussion)
-The frozen dessert using the milk flavor enhancer of the example was evaluated as acceptable.
-The milk flavor enhancer of the comparative example did not have the effect of enhancing milk flavor.
本発明により、食品中に乳味成分が少量存在するだけでも、充分な乳風味、コク味を得ることのできる、乳風味増強剤を提供することができる。 According to the present invention, it is possible to provide a milk flavor enhancer capable of obtaining sufficient milk flavor and richness even if a milky ingredient is present in a small amount in the food.
Claims (9)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018214532A JP7342353B2 (en) | 2018-11-15 | 2018-11-15 | Milk flavor enhancer and its manufacturing method |
| JP2023078316A JP2023090956A (en) | 2018-11-15 | 2023-05-11 | Milk flavor enhancer and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018214532A JP7342353B2 (en) | 2018-11-15 | 2018-11-15 | Milk flavor enhancer and its manufacturing method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023078316A Division JP2023090956A (en) | 2018-11-15 | 2023-05-11 | Milk flavor enhancer and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2020080651A true JP2020080651A (en) | 2020-06-04 |
| JP7342353B2 JP7342353B2 (en) | 2023-09-12 |
Family
ID=70904334
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018214532A Active JP7342353B2 (en) | 2018-11-15 | 2018-11-15 | Milk flavor enhancer and its manufacturing method |
| JP2023078316A Pending JP2023090956A (en) | 2018-11-15 | 2023-05-11 | Milk flavor enhancer and method for producing the same |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023078316A Pending JP2023090956A (en) | 2018-11-15 | 2023-05-11 | Milk flavor enhancer and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JP7342353B2 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5843755A (en) * | 1981-09-08 | 1983-03-14 | T Hasegawa Co Ltd | Milky flavor imparting agent and modifier |
| JPS62104563A (en) * | 1985-10-31 | 1987-05-15 | Wakoudou Kk | Heat-meltable solid seasoning |
| JPS6471440A (en) * | 1987-09-09 | 1989-03-16 | Fuji Oil Co Ltd | Method for treating dairy product powder |
| JPH1070955A (en) * | 1996-08-29 | 1998-03-17 | Ezaki Glico Co Ltd | Milk mixture having body |
| JP2005253328A (en) * | 2004-03-10 | 2005-09-22 | Ezaki Glico Co Ltd | Method for preparing frozen confectionery having rich taste or flavor like that of cake |
| JP2016214178A (en) * | 2015-05-22 | 2016-12-22 | 株式会社ロッテ | Powder having flavor enhancement effect, food and drink containing powder, and production method of powder |
-
2018
- 2018-11-15 JP JP2018214532A patent/JP7342353B2/en active Active
-
2023
- 2023-05-11 JP JP2023078316A patent/JP2023090956A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5843755A (en) * | 1981-09-08 | 1983-03-14 | T Hasegawa Co Ltd | Milky flavor imparting agent and modifier |
| JPS62104563A (en) * | 1985-10-31 | 1987-05-15 | Wakoudou Kk | Heat-meltable solid seasoning |
| JPS6471440A (en) * | 1987-09-09 | 1989-03-16 | Fuji Oil Co Ltd | Method for treating dairy product powder |
| JPH1070955A (en) * | 1996-08-29 | 1998-03-17 | Ezaki Glico Co Ltd | Milk mixture having body |
| JP2005253328A (en) * | 2004-03-10 | 2005-09-22 | Ezaki Glico Co Ltd | Method for preparing frozen confectionery having rich taste or flavor like that of cake |
| JP2016214178A (en) * | 2015-05-22 | 2016-12-22 | 株式会社ロッテ | Powder having flavor enhancement effect, food and drink containing powder, and production method of powder |
Also Published As
| Publication number | Publication date |
|---|---|
| JP7342353B2 (en) | 2023-09-12 |
| JP2023090956A (en) | 2023-06-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8603559B2 (en) | Stable whippable and whipped food products | |
| TWI593351B (en) | Yogurt topping | |
| JP5583386B2 (en) | Whipped cream | |
| JP5857288B2 (en) | Soft water-containing chocolate in the freezing temperature range | |
| JP2002119213A (en) | Oil-in-water type hydrous chocolate | |
| JP4390376B2 (en) | Oil-in-water emulsified chocolate and composite food using the same | |
| JP5225912B2 (en) | Chocolate frozen dessert and method for producing the same | |
| US20060134304A1 (en) | O/W emulsion and process for producing food with the same | |
| JP2720747B2 (en) | Manufacturing method of hydrated chocolate | |
| US20140099412A1 (en) | Process for preparing and formulation for aerated baked food products and chocolate products | |
| JP7342353B2 (en) | Milk flavor enhancer and its manufacturing method | |
| JP2022019844A (en) | Frozen confectionery | |
| JP5301331B2 (en) | Method for suppressing viscosity of frozen dessert mix and frozen dessert produced by the method | |
| JP2020028238A (en) | Fat composition for frozen confectionery | |
| KR20190053003A (en) | Baked chocolate and manufacturing method thereof | |
| JP7241245B2 (en) | whipped cream | |
| JP7148749B1 (en) | Covered frozen dessert and its manufacturing method | |
| JPH11169074A (en) | Oil and fat for kneading, ices and production of ices | |
| JP6260089B2 (en) | Water-containing chocolate for beverages and chocolate beverage containing the same | |
| JP2018064576A (en) | Water-containing chocolate for drinking and chocolate beverage containing the same | |
| JP3942287B2 (en) | Aerated chocolate and method for producing the same | |
| JP2009240257A (en) | Oil-in-water type emulsion oil and fat composition for kneading in pudding | |
| JP2006025690A (en) | Oil-in-water emulsified product and method for producing food using the same | |
| TWI677287B (en) | Improved food topping | |
| CN116437813A (en) | Composition and use thereof as edible coating or insert for refrigerated or frozen products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20211101 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20220926 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220930 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20221115 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20230214 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230511 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20230523 |
|
| 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: 20230801 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230814 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7342353 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |