JP2020150891A - Method for enhancing milky flavor - Google Patents
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Abstract
Description
本発明は、乳風味の強化方法、および乳風味を有する油脂含有食品に関する。 The present invention relates to a method for enhancing milk flavor and a fat-containing food having milk flavor.
バターや生クリームの風味に代表される乳風味は、飲料、クリーム、チーズ、菓子、パンなどの食品において、おいしさを左右する重要な要素である。乳風味の特徴を出すために、例えば、産地限定のバター、発酵処理された発酵バター、乳味の濃いオレイン部（液状部）と淡白なステアリン部（固体部）に分別された分別バターオイルなど、さまざまな乳脂肪が使用されている。また、特許文献１のように、油脂、脂質と蛋白質の複合体、乳固形分及び水を含有してなる混合物を８０〜１８０℃で加熱処理した後、固化しない範囲で冷却してから分離手段を用いて処理液の不溶分を除去して得られる風味油脂の開発が行われている。また、各種の乳加工呈味材およびフレーバーによる乳風味の付与も広く行われている。 Milk flavor, typified by the flavor of butter and fresh cream, is an important factor that influences the taste of foods such as beverages, cream, cheese, confectionery, and bread. In order to bring out the characteristics of milk flavor, for example, butter limited to the production area, fermented butter, separated butter oil separated into olein part (liquid part) with strong milk taste and light stearin part (solid part), etc. , Various milk fats are used. Further, as in Patent Document 1, a mixture containing fats and oils, a complex of lipid and protein, milk solids and water is heat-treated at 80 to 180 ° C., cooled in a range that does not solidify, and then separated. The flavor oils and fats obtained by removing the insoluble matter of the treatment liquid are being developed. In addition, various milk-processed flavoring materials and flavors are widely used to impart milk flavor.
バターや乳様の風味油脂は、特徴的な風味を出すために、食品に比較的多く配合する必要があり、コストがかかる。一方で、フレーバーによる乳風味の付与は、比較的安価に効果を得やすい。しかし、フレーバーでの乳風味の付与は、風味の厚みに乏しい、安定で持続した風味の発現が困難、加熱による風味の消失など、その効果に限度があった。従って、手間をかけずに低コストで、乳風味を強化する方法の開発が望まれていた。 Butter and milky flavored fats and oils need to be added to foods in a relatively large amount in order to give a characteristic flavor, which is costly. On the other hand, the addition of milk flavor by flavor is relatively inexpensive and easy to obtain an effect. However, the effect of imparting a milky flavor by flavor is limited, such as poor flavor thickness, difficulty in developing a stable and long-lasting flavor, and loss of flavor due to heating. Therefore, it has been desired to develop a method for enhancing the milk flavor at low cost without any trouble.
本発明の課題は、乳風味の強化方法を提供することである。 An object of the present invention is to provide a method for enhancing milk flavor.
本発明者らは、上記課題を解決するために鋭意検討を行った。その結果、乳由来の油溶成分に対して、卵黄由来の油溶成分を特定の割合で含有させることにより、上記課題が解決することを見いだした。これにより、本発明は完成された。すなわち、本発明は以下の態様を含み得る。 The present inventors have conducted diligent studies to solve the above problems. As a result, it was found that the above-mentioned problem can be solved by containing the oil-soluble component derived from egg yolk in a specific ratio with respect to the oil-soluble component derived from milk. Thereby, the present invention was completed. That is, the present invention may include the following aspects.
（１）乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有させる、乳風味の強化方法。
（２）前記卵黄由来の油溶成分が、加熱処理を経たものである、（１）の乳風味の強化方法。
（３）乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有する、油脂含有食品。
（４）前記卵黄由来の油溶成分が、加熱処理を経たものである、（３）の油脂含有食品。
（５）前記油脂含有食品に含まれる油脂が、構成脂肪酸としてラウリン酸を含む、（３）または（４）の油脂含有食品。
（６）乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有させる、（３）〜（５）の何れか１つの油脂含有食品の製造方法。
(1) A method for enhancing milk flavor, in which 0.0001 to 0.1 parts by mass of an oil-soluble component derived from egg yolk is contained in 1 part by mass of an oil-soluble component derived from milk.
(2) The method for enhancing the milk flavor of (1), wherein the oil-soluble component derived from the egg yolk has undergone heat treatment.
(3) An oil-containing food containing 0.0001 to 0.1 parts by mass of an oil-soluble component derived from egg yolk with respect to 1 part by mass of an oil-soluble component derived from milk.
(4) The oil-containing food according to (3), wherein the oil-soluble component derived from the egg yolk has undergone heat treatment.
(5) The fat-containing food according to (3) or (4), wherein the fat-containing food contains lauric acid as a constituent fatty acid.
(6) Any one of the fat-containing foods (3) to (5), which contains 0.0001 to 0.1 parts by mass of the oil-soluble component derived from egg yolk with respect to 1 part by mass of the oil-soluble component derived from milk. Manufacturing method.
本発明によると、乳風味の強化方法が提供される。 According to the present invention, a method for enhancing milk flavor is provided.
以下に本発明について詳細に説明する。
なお、本発明において、Ａ〜Ｂは、Ａ以上Ｂ以下を意味する。例えば、Ａ〜Ｂ質量％は、Ａ質量％以上Ｂ質量％以下を意味する。
The present invention will be described in detail below.
In the present invention, A to B mean A or more and B or less. For example, A to B mass% means A mass% or more and B mass% or less.
本発明の乳風味の強化方法は、乳由来の油溶成分の量に対して、卵黄由来の油溶成分を特定量含有させることを特徴とする。ここで、乳は、動物から搾乳され、食用に適していれば特に限定されない。しかし、好ましくは牛より搾乳された乳である。また、乳由来の油溶成分は、乳由来の素材より抽出ないし分離される、乳脂肪および乳脂肪に溶融ないし分散されている成分、である。油溶成分を含む乳由来素材としては、例えば、バター、バターオイル、もしくはそれらの分別品、生乳、牛乳、脱脂乳、加工乳、クリームチーズ、ナチュラルチーズ、プロセスチーズ、濃縮乳、加糖練乳、無糖練乳、全脂粉乳、生クリームなどが挙げられる。さらに、それらの発酵物である、発酵バター、発酵バターオイル、もしくはそれらの分別品、サワークリーム、はっ酵乳、ヨーグルトなどが挙げられる。さらに、それらに、リパーゼなどの酵素処理、乳由来以外の食品素材の添加、ｐＨ調整、発酵、加熱、などの１つないし複数の処理がされた、乳の風味・呈味の強化素材などが挙げられる。本発明の１態様によれば、油溶成分を含む乳由来素材は、好ましくは、乳の風味ないし呈味の強化素材である。 The method for enhancing the milk flavor of the present invention is characterized in that a specific amount of the oil-soluble component derived from egg yolk is contained with respect to the amount of the oil-soluble component derived from milk. Here, the milk is not particularly limited as long as it is milked from an animal and is edible. However, it is preferably milk milked from cows. The milk-derived oil-soluble component is milk fat and a component dissolved or dispersed in milk fat, which is extracted or separated from the milk-derived material. Examples of milk-derived materials containing oil-soluble components include butter, butter oil, or fractionated products thereof, raw milk, milk, defatted milk, processed milk, cream cheese, natural cheese, processed cheese, concentrated milk, sweetened condensed milk, and nothing. Examples include evaporated milk, whole milk powder, and fresh cream. Further, those fermented products such as fermented butter, fermented butter oil, or their fractions, sour cream, fermented milk, yogurt and the like can be mentioned. Furthermore, they are treated with one or more treatments such as enzyme treatment such as lipase, addition of food materials other than milk-derived, pH adjustment, fermentation, heating, etc., to enhance the flavor and taste of milk. Can be mentioned. According to one aspect of the present invention, the milk-derived material containing an oil-soluble component is preferably a material for enhancing the flavor or taste of milk.
本発明の乳風味の強化方法において、卵黄は、食用に適した鳥類の卵から採取できる卵黄であれば特に限定されない。しかし、好ましくは鶏卵から採取される卵黄である。また、卵黄由来の油溶成分は、卵黄より抽出ないし分離される、卵黄油および卵黄油に溶融ないし分散されている成分である。油溶成分を含む卵黄由来素材としては、例えば、生卵黄、殺菌卵黄、加塩卵黄、加糖卵黄、卵黄粉末、卵黄油、全卵、乾燥卵などが挙げられる。さらに、それらに、プロテアーゼ、ホスホリパーゼなどの酵素処理、糖、アミノ酸、乳原料などの食品素材の添加、ｐＨ調整、発酵、加熱、などの１つないし複数の処理がされた、卵黄の風味・呈味の強化素材などが挙げられる。本発明の１態様によれば、油溶成分を含む卵黄由来素材は、好ましくは、卵黄の風味ないし呈味の強化素材である。 In the method for enhancing the milk flavor of the present invention, the egg yolk is not particularly limited as long as it is an egg yolk that can be collected from an edible bird egg. However, it is preferably egg yolk collected from chicken eggs. The oil-soluble component derived from egg yolk is a component extracted or separated from egg yolk and melted or dispersed in egg yolk oil and egg yolk oil. Examples of the egg yolk-derived material containing an oil-soluble component include raw egg yolk, sterilized egg yolk, salted egg yolk, sweetened egg yolk, egg yolk powder, egg yolk oil, whole egg, and dried egg. Furthermore, the flavor and presentation of egg yolk, which has been subjected to one or more treatments such as enzyme treatment such as protease and phospholipase, addition of food materials such as sugar, amino acid and dairy raw material, pH adjustment, fermentation and heating, etc. Examples include ingredients that enhance the taste. According to one aspect of the present invention, the egg yolk-derived material containing an oil-soluble component is preferably a material for enhancing the flavor or taste of egg yolk.
本発明の乳風味の強化方法は、具体的には、乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有させる。乳由来の油溶成分１質量部に対する、卵黄由来の油溶成分の割合は、好ましくは０．０００５〜０．０５質量部であり、より好ましくは０．００１〜０．０３質量部である。本発明の１態様によれば、乳由来の油溶成分１質量部に対する、卵黄由来の油溶成分の割合が、上記範囲内にあると、卵風味を感じることなく、または、ほとんど感じることなく、乳風味が強化される。また、本発明の１態様によれば、乳由来の油溶成分１質量部に対する、卵黄由来の油溶成分の割合が、上記範囲内にあると、乳風味の持続性が強化される。
なお、油溶成分の含有量は、原材料配合から日本食品標準成分表（文部科学省科学技術・学術審議会資源調査分科会報告）に基づいて、計算により求めてもよい。また、常法（ソックスレー法など）により、油溶成分を直接抽出して求めてもよい。
Specifically, in the method for enhancing milk flavor of the present invention, 0.0001 to 0.1 parts by mass of an oil-soluble component derived from egg yolk is contained in 1 part by mass of an oil-soluble component derived from milk. The ratio of the oil-soluble component derived from egg yolk to 1 part by mass of the oil-soluble component derived from milk is preferably 0.0005 to 0.05 parts by mass, and more preferably 0.001 to 0.03 parts by mass. According to one aspect of the present invention, when the ratio of the oil-soluble component derived from egg yolk to 1 part by mass of the oil-soluble component derived from milk is within the above range, the egg flavor is hardly felt or hardly felt. , Milk flavor is enhanced. Further, according to one aspect of the present invention, when the ratio of the oil-soluble component derived from egg yolk to 1 part by mass of the oil-soluble component derived from milk is within the above range, the sustainability of the milk flavor is enhanced.
The content of the oil-soluble component may be calculated from the raw material composition based on the Standard Tables of Food Composition in Japan (report of the Resource Survey Subcommittee of the Science and Technology Council of the Ministry of Education, Culture, Sports, Science and Technology). Further, the oil-soluble component may be directly extracted and obtained by a conventional method (Soxhlet method or the like).
本発明の油脂含有食品は、油脂含有食品に含まれる、乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有する。乳由来の油溶成分１質量部に対する、卵黄由来の油溶成分の割合は、好ましくは０．０００５〜０．０５質量部であり、より好ましくは０．００１〜０．０１質量部である。本発明の１態様によれば、油脂含有食品に含まれる、乳由来の油溶成分１質量部に対する、卵黄由来の油溶成分の割合が、上記範囲内にあると、卵風味を感じることなく、または、ほとんど感じることなく、油脂含有食品の乳風味が強化される。また、本発明の１態様によれば、乳由来の油溶成分１質量部に対する、卵黄由来の油溶成分の割合が、上記範囲内にあると、油脂含有食品の乳風味の持続性が強化される。 The fat-containing food of the present invention contains 0.0001 to 0.1 parts by mass of an oil-soluble component derived from egg yolk with respect to 1 part by mass of an oil-soluble component derived from milk contained in the fat-containing food. The ratio of the oil-soluble component derived from egg yolk to 1 part by mass of the oil-soluble component derived from milk is preferably 0.0005 to 0.05 parts by mass, and more preferably 0.001 to 0.01 parts by mass. According to one aspect of the present invention, when the ratio of the oil-soluble component derived from egg yolk to 1 part by mass of the oil-soluble component derived from milk contained in the oil-containing food is within the above range, the egg flavor is not felt. Or, the milk flavor of oil-containing foods is enhanced with little or no feeling. Further, according to one aspect of the present invention, when the ratio of the oil-soluble component derived from egg yolk to 1 part by mass of the oil-soluble component derived from milk is within the above range, the sustainability of the milk flavor of the oil-containing food is enhanced. Will be done.
本発明の油脂含有食品は、油脂を含有し、乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有する限り、特に限定されない。しかし、好ましくは従来から乳風味を特徴とする油脂含有食品である。油脂含有食品としては、例えば、マーガリン、ファットスプレッド、ショートニングなどの可塑性油脂、また、それらを使用した、食パン、菓子パン、クロワッサン、デニッシュなどパン類、クッキー、ビスケット、ケーキ、パイ、蒸しケーキなどの菓子類などが挙げられる。油脂含有食品としては、また、シュガークリーム、バタークリーム、ホイップクリーム、アイスクリーム、コーヒークリーム、フラワーペーストなどの食用クリーム類が挙げられる。油脂含有食品としては、また、クリームシチュー、ホワイトソースなどのシチューないしソース類を使用した加工食品が挙げられる。油脂含有食品としては、また、ミルクチョコレート、ホワイトチョコレート、ミルクキャラメル、ミルクキャンディーなどの糖菓子類が挙げられる。本発明の１態様によれば、油脂含有食品の油脂含有量は、好ましくは０．１〜１００質量％であり、より好ましくは１〜９５質量％であり、さらに好ましくは３〜９０質量％である。 The fat-containing food of the present invention is not particularly limited as long as it contains fats and oils and contains 0.0001 to 0.1 parts by mass of an oil-soluble component derived from egg yolk with respect to 1 part by mass of an oil-soluble component derived from milk. However, it is preferably a fat-containing food that has been conventionally characterized by a milky flavor. Foods containing fats and oils include, for example, plastic fats and oils such as margarine, fat spread, shortening, breads such as bread, sweet bread, croissants, and Danish pastries, cookies, biscuits, cakes, pies, and steamed cakes. Kind and so on. Examples of fat-containing foods include edible creams such as sugar cream, butter cream, whipped cream, ice cream, coffee cream, and flower paste. Examples of fat-containing foods include processed foods using stews or sauces such as cream stews and white sauces. Examples of fat-containing foods include sugar confectioneries such as milk chocolate, white chocolate, milk caramel, and milk candy. According to one aspect of the present invention, the fat content of the fat-containing food is preferably 0.1 to 100% by mass, more preferably 1 to 95% by mass, and further preferably 3 to 90% by mass. is there.
本発明の油脂含有食品の１態様によれば、油脂含有食品に含まれる油脂は、構成脂肪酸としてラウリン酸を含む。前記油脂含有食品に含まれる油脂の構成脂肪酸の全量に占めるラウリン酸の割合は、好ましくは２〜６０質量％であり、より好ましくは３〜４０質量％であり、さらに好ましくは４〜３０質量％であり、ことさらに好ましくは５〜２５質量％である。油脂含有食品に含まれる油脂の構成脂肪酸の全量に占めるラウリン酸の割合が上記範囲内にあると、油脂含有食品の乳風味がより強化され得る。 According to one aspect of the fat-containing food of the present invention, the fat-containing food contains lauric acid as a constituent fatty acid. The ratio of lauric acid to the total amount of the constituent fatty acids of the fats and oils contained in the fats and oils-containing food is preferably 2 to 60% by mass, more preferably 3 to 40% by mass, and further preferably 4 to 30% by mass. It is more preferably 5 to 25% by mass. When the ratio of lauric acid to the total amount of the constituent fatty acids of the fat and oil contained in the fat and oil-containing food is within the above range, the milk flavor of the fat and oil-containing food can be further enhanced.
本発明の油脂含有食品の製造方法は、乳由来の油溶成分１質量部に対して、卵黄由来の油溶成分を０．０００１〜０．１質量部含有させることを除いては、特に限定されない。例えば、上記に挙げた油脂含有食品の周知の製造方法を適用できる。 The method for producing an oil-soluble food product of the present invention is particularly limited except that 0.0001 to 0.1 parts by mass of an oil-soluble component derived from egg yolk is contained in 1 part by mass of an oil-soluble component derived from milk. Not done. For example, the well-known manufacturing methods for fat-containing foods mentioned above can be applied.
本発明の１態様によれば、上記油溶成分を含む卵黄由来素材は、好ましくは加熱処理を経ている。ここで加熱処理は、油溶成分を含む卵黄由来素材を、好ましくは５０〜１５０℃で加熱する処理である。加熱処理温度は、より好ましくは７０〜１４０℃であり、さらに好ましくは８０〜１３０℃である。加熱処理時間は、好ましくは１〜３００分間であり、より好ましくは３〜１５０分間であり、さらに好ましくは５〜９０分間である。なお、加熱処理による卵黄由来素材に含まれる油溶成分の変化は複雑であり、現在の分析技術では特定できない。本発明の１態様によれば、油溶成分を含む卵黄由来素材が加熱処理を経ることにより、乳風味を効果的に強化できる。 According to one aspect of the present invention, the egg yolk-derived material containing the oil-soluble component is preferably heat-treated. Here, the heat treatment is a treatment in which the egg yolk-derived material containing the oil-soluble component is preferably heated at 50 to 150 ° C. The heat treatment temperature is more preferably 70 to 140 ° C, still more preferably 80 to 130 ° C. The heat treatment time is preferably 1 to 300 minutes, more preferably 3 to 150 minutes, and further preferably 5 to 90 minutes. It should be noted that the change in the oil-soluble component contained in the egg yolk-derived material due to the heat treatment is complicated and cannot be specified by the current analytical technique. According to one aspect of the present invention, the milk flavor can be effectively enhanced by subjecting the egg yolk-derived material containing the oil-soluble component to heat treatment.
次に、実施例及び比較例により本発明を詳細に説明する。しかし、本発明は、これらの実施例になんら限定されない。 Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.
＜乳、卵黄由来原材料＞
卵黄含有呈味材（卵黄由来の油溶成分８．１質量％含有、９０℃で１２０分加熱処理品）
乳風味呈味材１（乳由来の油溶成分９９．２質量％含有）
乳風味呈味材２（乳由来の油溶成分２７．８質量％含有）
脱脂粉乳（乳由来の油溶成分１．０質量％含有）
バターオイル（乳由来の油溶成分１００質量％含有）
<Raw materials derived from milk and egg yolk>
Egg yolk-containing flavoring material (containing 8.1% by mass of oil-soluble component derived from egg yolk, heat-treated at 90 ° C for 120 minutes)
Milk flavor flavoring material 1 (containing 99.2% by mass of milk-derived oil-soluble component)
Milk flavor flavoring material 2 (containing 27.8% by mass of milk-derived oil-soluble component)
Skim milk powder (containing 1.0% by mass of milk-derived oil-soluble component)
Butter oil (containing 100% by mass of milk-derived oil-soluble component)
＜マーガリンの調製＞
表１の配合にしたがって、常法により例１〜７のマーガリンを調製した。すなわち、油脂に油溶性成分を混合して油相を調製した。同様に、水に水溶性成分を混合して水相を調製した。その後、油相に水相を混合乳化した。得られた混合乳化物を、約９５℃で殺菌した。殺菌後の混合乳化物を、コンビネーターを用いて急冷混捏し、例１〜７のマーガリンを調製した。
<Preparation of margarine>
The margarines of Examples 1 to 7 were prepared by a conventional method according to the formulation shown in Table 1. That is, an oil phase was prepared by mixing an oil-soluble component with the oil. Similarly, an aqueous phase was prepared by mixing a water-soluble component with water. Then, the aqueous phase was mixed and emulsified with the oil phase. The resulting mixed emulsion was sterilized at about 95 ° C. The sterilized mixed emulsion was rapidly cooled and kneaded using a combinator to prepare margarines of Examples 1 to 7.
＜クッキーの調製＞
表２の配合にしたがって、例１〜７のマーガリンをそれぞれ使用し、例８〜１４のクッキーを調製した。すなわち、マーガリンと上白糖を混合し、さらに全卵を加えて混合した。最後に薄力粉を混合してクッキー生地を調製した。このクッキー生地を１時間冷蔵した。その後、パイローラーで厚さ４５ｍｍまで薄く延ばして４０ｍｍの丸型で型抜きした。型抜きした生地を１７０℃のオーブンで１２分間焼成した。
<Preparation of cookies>
The cookies of Examples 8-14 were prepared using the margarines of Examples 1-7, respectively, according to the formulation shown in Table 2. That is, margarine and white sugar were mixed, and whole eggs were further added and mixed. Finally, the cake flour was mixed to prepare a cookie dough. This cookie dough was refrigerated for 1 hour. Then, it was thinly rolled to a thickness of 45 mm with a pie roller and die-cut with a 40 mm round shape. The die-cut dough was baked in an oven at 170 ° C. for 12 minutes.
＜クッキーの評価＞
例８のクッキーを対照として、例９〜１４のクッキーについて、以下の評価基準にしたがって、９名の専門パネラーが乳風味の強弱について評価した。表３に評価結果（評点の合計）を示した。数値が大きいほど乳風味が強化されている。例９、１０、１２および１４のクッキーは、乳風味が明らかに強化されていた。
（クッキーの風味評価基準）
評点
２点：対照のクッキーと比べて乳風味が濃く持続する。
１点：対照のクッキーと比べて乳風味がやや濃く持続する。
０点：対照のクッキーと比べて乳風味に差がない。
−１点：対照のクッキーと比べて乳風味に乏しい。または、卵黄の風味を感じる。
<Evaluation of cookies>
Using the cookie of Example 8 as a control, the cookies of Examples 9 to 14 were evaluated by nine specialized panelists for the strength of milk flavor according to the following evaluation criteria. Table 3 shows the evaluation results (total of the scores). The larger the number, the stronger the milk flavor. The cookies of Examples 9, 10, 12 and 14 had a clearly enhanced milky flavor.
(Cookie flavor evaluation criteria)
Score 2 points: The milk flavor is stronger and lasts longer than the control cookie.
1 point: The milk flavor lasts a little stronger than the control cookie.
0 points: There is no difference in milk flavor compared to the control cookie.
-1 point: Poor milk flavor compared to control cookies. Or feel the flavor of egg yolk.
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| JPH09313132A (en) * | 1996-03-28 | 1997-12-09 | Snow Brand Milk Prod Co Ltd | Processed egg yolk food and frozen sweets using it |
| JPH1156281A (en) * | 1997-08-18 | 1999-03-02 | Fuji Oil Co Ltd | Production of oil-in-water type emulsion |
| JP2008011756A (en) * | 2006-07-05 | 2008-01-24 | Fuji Oil Co Ltd | Foaming oil-in-water-type acidic emulsified substance |
| JP2012223121A (en) * | 2011-04-19 | 2012-11-15 | Adeka Corp | Method for producing heat-treated egg yolk |
| JP2014132848A (en) * | 2013-01-09 | 2014-07-24 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
| JP2016054670A (en) * | 2014-09-09 | 2016-04-21 | 長谷川香料株式会社 | Powder fat composition for imparting milk flavor, and method for imparting milk flavor to food and drink |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09313132A (en) * | 1996-03-28 | 1997-12-09 | Snow Brand Milk Prod Co Ltd | Processed egg yolk food and frozen sweets using it |
| JPH1156281A (en) * | 1997-08-18 | 1999-03-02 | Fuji Oil Co Ltd | Production of oil-in-water type emulsion |
| JP2008011756A (en) * | 2006-07-05 | 2008-01-24 | Fuji Oil Co Ltd | Foaming oil-in-water-type acidic emulsified substance |
| JP2012223121A (en) * | 2011-04-19 | 2012-11-15 | Adeka Corp | Method for producing heat-treated egg yolk |
| JP2014132848A (en) * | 2013-01-09 | 2014-07-24 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
| JP2016054670A (en) * | 2014-09-09 | 2016-04-21 | 長谷川香料株式会社 | Powder fat composition for imparting milk flavor, and method for imparting milk flavor to food and drink |
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