JP2022021205A - Milk flavor improver and method for improving milk flavor of food and drink - Google Patents

Abstract

To develop a method for enhancing sweetness of milk and improving quality of taste in milk-related products without affecting the flavor balance.SOLUTION: Adding a milk flavor improver containing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine can improve the sweetness of milk in food and drink, the sharpness after eating and drinking, and the taste balance, resulting in the food and drink having natural sweetness. Furthermore, adding a milk flavor improver containing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine blended with the fermented matter produced by fermentation with lactic acid bacteria can further improve the sweetness of milk in food and drink, the sharpness after eating and drinking, and the taste balance, resulting in the food and drink having more natural sweetness.SELECTED DRAWING: None

Description

The present invention relates to a flavor improving agent that improves the flavor of milk, dairy products, foods and drinks containing milk or dairy products, or dairy substitutes. The present invention also relates to milk, dairy products, foods and drinks containing milk or dairy products, or dairy product substitutes to which the flavor improving agent has been added. Furthermore, the present invention relates to a method for improving the flavor of foods and drinks containing milk or dairy products or substitutes for dairy products.

Dairy products are foods that have been familiar to people all over the world since ancient times, and not only milk but also various products are developed and distributed by fermentation and processing. Specifically, cheese and yogurt are produced by fermentation, and butter is produced by processing. In recent years, raw materials for dairy products have tended to be in short supply due to the rise in international grain prices and the rise in feed prices due to the depreciation of the yen. As a result, the prices of many dairy products are rising. To deal with this, various dairy substitutes such as margarine and fat spread that do not use milk fat as raw materials have been developed. Cheese food, which is a cheese substitute food for cheese, and butter as a part of the raw material for butter are used. Demand for foods made mainly from margarine is increasing, and the market is expected to continue to grow. (Hereinafter, "milk, dairy products, foods and drinks containing milk or dairy products, dairy substitutes, cheese foods that are cheese substitutes, or foods that use butter as a part of the raw materials" as the main raw material. Are collectively referred to as "dairy-related products".)

In general, milk-related products have a unique favorable flavor and natural sweetness, which is considered to greatly contribute to the deliciousness of milk-related products.

Conventionally, many proposals have been made as a method for enhancing the sweetness and post-sharpness of milk, dairy products and dairy substitutes to improve the taste quality of dairy products and the like. For example, a fresh milky feeling-imparting agent containing the sweetness of milk has been proposed by using a protease-treated product of a raw material containing two or more kinds of milk (Patent Document 1). Further, as a taste improving agent for improving the feeling of sharpness after milk and a method for improving the taste, a taste improving agent for a milk-added favorite beverage made of gallic acid ester has been proposed (Patent Document 2).

However, further improvement is required in the above-mentioned conventional technique, and it is strongly desired to develop a product that improves the flavor of dairy-related products without affecting the balance of flavor.

Japanese Unexamined Patent Publication No. 2006-296381 Japanese Unexamined Patent Publication No. 2012-11246 Japanese Patent No. 6449418

INDUSTRIAL APPLICABILITY The present invention provides a novel milk flavor improving agent capable of providing a milk-related product in which both the sweetness and post-sharpness of milk are improved without affecting the flavor balance of the milk-related product. With the goal.

Therefore, the means for solving the above problems are as follows.
[1] A milk flavor improving agent containing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine.
[2] The milk flavor improving agent according to [1], wherein the D-alanine, D-aspartic acid, D-glutamic acid, and D-serine are produced by fermentation treatment with lactic acid bacteria.
[3] The milk according to [2], which contains a mixture of D-alanine, D-aspartic acid, D-glutamic acid, and D-serine mixed with the fermented fermented product at the same time as its production. Flavor improver.
[4] The milk flavor improving agent according to [2] or [3], wherein the lactic acid bacterium is a lactic acid bacterium selected from the genus Lactobacillus.
[5] The milk flavor improving agent according to [4], wherein the lactic acid bacterium is a lactic acid bacterium selected from Lactobacillus gasseri, Lactobacillus herveticas, and Lactobacillus casei.
[6] The milk flavor improving agent according to [1] to [5], wherein the flavor to be improved is the sweetness of milk.
[7] The milk flavor improving agent according to [1] to [6], wherein the improved flavor is both the sweetness of milk and the sharpness afterwards.
[8] A food or drink containing the milk flavor improving agent according to any one of [1] to [7].
[9] A frozen dessert containing the milk flavor improving agent according to any one of [1] to [7].
[10] A beverage comprising the milk flavor improving agent according to any one of [1] to [7].
[11] An edible oil / fat composition comprising the milk flavor improving agent according to any one of [1] to [7].
[12] A method for improving the milk flavor of foods and drinks, which comprises adding the milk flavor improving agent according to any one of [1] to [7].
[13] Production of a milk flavor improving agent, which comprises fermenting an object to be fermented with lactic acid bacteria and at the same time producing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine by the fermentation treatment. Method.

The present invention relates to a milk flavor improving agent that enhances the sweetness and post-sharpness of milk, which is characterized by producing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine by fermentation with lactic acid bacteria.

The "sweetness of milk" described in the present invention is a natural and mellow sweetness accompanied by a complex flavor felt in milk-related products, which cannot be expressed only by adding a single substance that imparts sweetness. It is a word to express. Lactose is an example of a sweet component contained in milk, but in addition to this, the milk fat content contained in milk, the flavor of protein, and the aroma component generated in the manufacturing process such as sterilization are combined to give a milky feeling. It is thought that it is felt as a natural sweetness reminiscent of.

The "after sharpening" described in the present invention means a refreshing sensation without a sticky aftertaste. In foods and drinks containing a large amount of fat and sugar, the flavor of fat and sugar lasts until the aftertaste, which may cause a sticky and unpleasant taste. In particular, since milk contains a large amount of milk fat and lactose, the stickiness of the aftertaste is often a problem for milk-related products.

Conventionally, as flavor improvement by D-amino acid, improvement of richness, sustainability, and simmering feeling when all of D-alanine, D-aspartic acid, D-glutamic acid, and D-proline coexist has been reported. (Patent Document 3). However, this method has a drawback that it is not possible to enhance only the sweetness of milk for milk-related products, and further, the persistence of the flavor is enhanced, so that the post-sharpness is rather worsened. The flavor improving agent obtained by the present invention can naturally enhance the sweetness of milk and at the same time improve the post-sharpness. Such superiority in terms of flavor is obtained by D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, and is a particularly remarkable effect.

When each of the above D-amino acids is added alone, it is difficult for the natural sweetness of milk and post-sharpness to coexist. For example, D-alanine itself exhibits sweetness and imparts sweetness when added to foods and drinks, but by itself, it becomes a clean and strong sweetness, which is different from the sweetness of natural milk. D-aspartic acid and D-glutamic acid do not have a taste in themselves and enhance the volume when added to foods and drinks, but they also have a weak effect of improving the sweetness and post-sharpness of milk by themselves. Therefore, by adding D-serine, the strong sweetness of D-alanine can be changed to the sweetness of milk, and a clear post-sharpness can be realized in combination with the volume of D-aspartic acid and D-glutamic acid. I found that I could do it. Further, in the present invention, D-alanine, D-aspartic acid, D-glutamic acid, and D-serine are produced by fermentation treatment with lactic acid bacteria, and at the same time, they are mixed with the fermentation product produced by the fermentation treatment. As a result, a remarkable flavor improving effect that further improves the sweetness of milk without discomfort can be obtained.

Further, in the present invention, D-alanine, D-aspartic acid, D-glutamic acid, and D-serine are mixed at the same time as the fermented product produced by the fermentation treatment, so that each D-amino acid can be used. , Can be easily dissolved in foods and drinks without being treated as salt. This makes it possible to improve the milky flavor without causing the off-taste derived from the salts of D-alanine, D-aspartic acid, D-glutamic acid, and D-serine.

Examples of the lactic acid bacterium used in the fermentation treatment according to the present invention include Lactobacillus gasseri, Lb. Helveticus, Lb. Casei, and Lactobacillus paracasei (Lb). .Paracasei), Lactobacillus acidophilus (Lb. Acidophilus), Lactobacillus delbrucky subspecies bulgaricus (Lb. Delbrukekii ssp. Bulgaricus), Lactobacillus reuteri (Lb. Reuteri) .Brevis), Lactobacillus fermentum (Lb.fermentum), Lactobacillus plantarum (Lb.plattarum), Lactobacillus buchneri (Lb.buchneri), Lactobacillus sanfrancisensis (Lb.sanfrancissussensis) Mali (Lb. Mali), etc. may be mentioned, and one or more selected from these may be used.

Examples of the strains of the above strains include strains such as Lactobacillus gasseri JCM1017 as Lactobacillus gasseri. Examples of Lactobacillus herveticas include strains such as Lactobacillus herveticas FL-65 strain (NITE AP-02246). Examples of Lactobacillus casei include strains such as Lactobacillus casei JCM1134. Examples of Lactobacillus paracasei include strains such as Lactobacillus paracasei JCM20315. Examples of Lactobacillus acidophilus include strains such as Lactobacillus acidophilus JCM1132. Examples of Lactobacillus delbrucky subspecies bulgaricus include strains such as Lactobacillus delbrucky subspecies bulgaricus JCM1002. Examples of Lactobacillus reuteri include strains such as Lactobacillus reuteri JCM1112, and examples of Lactobacillus brevis include strains such as Lactobacillus brevis JCM1059. Examples of Lactobacillus fermentum include strains such as Lactobacillus fermentum JCM1137. Examples of Lactobacillus plantarum include strains such as Lactobacillus plantarum JCM1149, and examples of Lactobacillus buchneri include strains such as Lactobacillus buchneri JCM1115. Examples of Lactobacillus sanfrancicensis include strains such as Lactobacillus sanfrancicensis JCM5668, and examples of Lactobacillus mari include strains such as Lactobacillus mari JCM1116. The above strains can be sold by public microbial preservation organizations in Japan and overseas, such as the National Institute of Technology and Bioresources, National Institute of Physical and Chemical Research, Bioresource Center.

The Lactobacillus herveticus FL-65 strain was designated as the Lactobacillus herveticus FL-65 strain (NITE AP-02246), an independent administrative agency product evaluation technology platform on April 25, 2016. It has been deposited at the Japan Institute of Patented Microbial Deposit Center (NPMD) (2-5-8 Kazusakamatari, Kisarazu City, Chiba Prefecture).

The milk used as the medium is, for example, raw milk of animal milk such as milk and goat milk, defatted milk of these animal milk, powdered milk, reduced milk from defatted powdered milk, or vegetable milk such as soymilk, almond milk and coconut milk. Various milk protein-containing substances can be used. In particular, skim milk powder or skim milk is preferable because it is easy to process after lactic acid fermentation and easy to manage. Further, if necessary, fat-containing substances such as butter, cream, and edible vegetable fats and oils can be added.

It is also possible to add sugar, pH adjustment, flavoring, etc. to the medium as needed. In sugaring, sugars suitable for fermentation of lactic acid bacteria such as high fructose corn syrup, high fructose corn syrup, and maltose can be added. The range of pH adjustment and the substances used are not particularly limited, and in addition to inorganic salts such as sodium hydroxide and potassium carbonate, organic acids such as lactic acid, citric acid, malic acid, and acetic acid are used, and the pH is suitable for fermentation of lactic acid bacteria. Can be adjusted to a band. The type and amount of fragrance used is not particularly limited, and can be adjusted according to the required flavor.

It is also possible to add nutrients such as L-cysteine, manganese, and oleic acid required for growth by some lactic acid bacteria to the medium. These can be used as they are, or foods containing them can be added.

The medium can also be treated with an enzyme if necessary. For example, proteases are used to increase free amino acids from proteins and promote fermentation of lactic acid bacteria with weak protease activity, while at the same time starting materials for D-alanine, D-aspartic acid, D-glutamic acid, and D-serine. It is possible to supply L-alanine, L-aspartic acid, L-glutamic acid, and L-serine. It is believed that these amino acids are converted from L-form to D-form by lactic acid bacteria fermentation treatment due to the racemase activity of lactic acid bacteria. The type of enzyme used at this time and the conditions for enzyme treatment can be appropriately selected depending on the enzyme.

The fermentation time in the present invention can be appropriately selected depending on the raw material, microorganisms used, fermentation temperature, target flavor and the like, and is usually about 8 hours to about 108 hours, preferably about 12 hours to about 96 hours, more preferably. Is from about 16 hours to about 72 hours, but is not limited to these times.

The fermentation temperature in the present invention can be appropriately selected depending on the raw material, microorganisms used, fermentation time, target flavor and the like, and is usually about 15 to about 45 ° C, preferably about 18 to about 43 ° C, more preferably about. 20 to about 40 ° C, but not limited to these temperatures.

The milk flavor improving agent obtained by the production method of the present invention may be in the form of fermented milk, a dairy product lactic acid bacteria beverage, or a lactic acid bacteria beverage. It can be unsterilized or sterilized.

Here, as foods and drinks to which the milk flavor improving agent according to the present invention can be suitably used, milk, dairy products, foods and drinks containing milk or dairy products, dairy product substitutes, cheese foods as cheese substitute foods, etc. Alternatively, it is preferable that the food is mainly made of milk or the like using butter as a part of the raw material.

Here, the frozen dessert is not limited to ice cream, ice milk, lacto ice, sherbet, or frozen dessert, and includes frozen yogurt, frozen mousse, frozen jelly, and the like that are served frozen. In particular, it is more preferable that the frozen dessert is contained in a food or drink to which the milk flavor improving agent can be preferably used.

Here, the beverage is a liquid to be used for drinking, for example, tea-based beverages such as green tea, oolong tea, tea (including lemon tea and milk tea), herb tea, concentrated fruit juice, concentrated reduced juice, straight juice, fruit mixed juice, and the like. Examples include fruit juice containing fruit grains, beverages containing fruit juice, fruit / vegetable mixed juice, vegetable juice, carbonated beverages, soft beverages, dairy beverages, Japanese sake, beer, wine, cocktails, shochu, and whiskey. In particular, it is more preferable that the beverage is contained in a food or drink to which the milk flavor improving agent can be preferably used.

Here, the edible oil / fat composition refers to all foods containing oil / fat as a main raw material, such as shortening, margarine, fat spread, emulsified oil / fat, creams, and flower paste. In particular, it is more preferable that the edible oil / fat composition contained in a food or drink to which the milk flavor improving agent can be preferably used.

The amount of the milk flavor improving agent added to the food or drink is not particularly limited as long as the milk flavor improving effect can be shown, but it is preferable to use 0.01 g to 10 g of the milk flavor improving agent with respect to 100 g of the food or drink, which is more preferable. Is preferably 0.05 g to 5 g, more preferably 0.1 g to 3 g. By adding it to various foods and drinks, it is possible to improve the sweetness and post-sharpness of milk while maintaining the natural flavor balance.

The milk flavor improving agent of the present invention can be a concentrated product or a dried product by vacuum concentration, membrane concentration, drum drying, air drying, spray drying, vacuum drying or freeze drying, or a combination thereof.

The milk flavor improving agent in the present invention can produce D-alanine, D-aspartic acid, D-glutamic acid and D-serine at the same time as the fermentation treatment. This may eliminate the need to add them alone. In particular, D-aspartic acid and D-glutamic acid are usually used in the form of sodium salts or the like in order to increase the solubility, but there is a concern that the salty taste derived from sodium may affect the flavor. On the other hand, the milk flavor improving agent in the present invention can prevent such an influence of sodium.

By adding the milk flavor improving agent according to the present invention to foods and drinks, it is possible to exert a more natural effect of improving the sweetness of milk than before. This effect can be particularly effective in dairy-related products.

In particular, when a food or drink is prepared by adding the milk flavor improving agent according to the present invention, it is possible to obtain both the sweetness of the milk of the food and drink and the improvement of the post-sharpness. In general, when the sweetness of foods and drinks is increased, a sticky taste residue is likely to be felt in the back mouth, and the back sharpness tends to worsen. On the other hand, by using the milk flavor improving agent according to the present invention, it is possible to realize a milk flavor improving agent that enhances the sweetness of milk and does not impair the post-sharpness. These effects can be particularly effective in dairy-related products.

Furthermore, by adding the milk flavor improving agent according to the present invention to foods and drinks, it is possible to obtain the effect of improving the sweetness, after-sharpness, and taste balance of the milk in the foods and drinks. Furthermore, since a clear improvement effect on blanks can be exerted in all of these evaluations, a high evaluation can be obtained for the comprehensive evaluation as a food and drink. These effects can be particularly effective in dairy-related products.

FIG. 1 shows raw data of sensory evaluation when the fermented milk of the present disclosure is added to ice cream. FIG. 2 shows raw data of sensory evaluation when the dairy fermented fermented beverage of the present disclosure is added to ice cream. FIG. 3 shows raw data of sensory evaluation when the fermented milk of the present disclosure is added to lacto ice. FIG. 4 shows raw data of sensory evaluation when the fermented milk of the present disclosure is added to soft drinks. FIG. 5 shows raw data of sensory evaluation when the fermented milk of the present disclosure is added to a dairy product lactic acid bacteria beverage. FIG. 6 shows raw data of sensory evaluation when the fermented milk of the present disclosure is added to a milk beverage. FIG. 7 shows the raw data of the sensory evaluation when the fermented milk of the present disclosure is added to the fat spread. FIG. 8 shows the raw data of the sensory evaluation when the fermented milk of the present disclosure is added to margarine.

<Preparation example of lactic acid bacteria starter>
A culture medium consisting of 90 parts by weight of water and 9 parts by weight of skim milk powder was prepared, and the culture medium was sterilized at 121 ° C. for 15 minutes and then cooled to 37 ° C. Next, 1 part by weight of Lactobacillus gaseri (Lb. gaseri) JCM1017 strain was inoculated into the cooled culture medium, and the fermented product cultured at 37 ° C. for 20 hours was used as a JCM1017 starter.

A culture medium consisting of 90 parts by weight of water and 9 parts by weight of skim milk powder was prepared, and the culture medium was sterilized at 121 ° C. for 15 minutes and then cooled to 37 ° C. Next, 1 part by weight of Lb. Helveticus FL-65 strain was inoculated into the cooled culture medium, and the fermented product cultured at 37 ° C. for 20 hours was used as an FL-65 starter.

A culture medium consisting of 90 parts by weight of water and 9 parts by weight of skim milk powder was prepared, and the culture medium was sterilized at 121 ° C. for 15 minutes and then cooled to 37 ° C. Next, 1 part by weight of Lactobacillus casei (Lb. Casei) JCM1134 strain was inoculated into the cooled culture medium, and the fermented product cultured at 37 ° C. for 20 hours was used as a JCM1134 starter.

<Example 1-1: Preparation example of fermented milk>
20 parts by weight of skim milk powder and 79 parts by weight of water were mixed, sterilized in a water bath at 90 ° C. for 1 minute, and then cooled to 37 ° C. The cooled raw material mixture was inoculated with 1 part by weight of the JCM1017 starter prepared above and fermented at 37 ° C. for 24 hours. The obtained fermented product was designated as Example 1-1.

<Example 1-2: Preparation example of fermented milk>
20 parts by weight of skim milk powder and 79 parts by weight of water were mixed, sterilized in a water bath at 90 ° C. for 1 minute, and then cooled to 37 ° C. The cooled raw material mixture was inoculated with 1 part by weight of the FL-65 starter prepared above and fermented at 37 ° C. for 24 hours. The obtained fermented product was designated as Example 1-2.

<Example 1-3: Preparation example of fermented milk>
20 parts by weight of skim milk powder and 79 parts by weight of water were mixed, sterilized in a water bath at 90 ° C. for 1 minute, and then cooled to 37 ° C. The cooled raw material mixture was inoculated with 1 part by weight of the JCM1134 starter prepared above and fermented at 37 ° C. for 24 hours. The obtained fermented product was designated as Example 1-3.

<Example 1-4: Preparation example of D-amino acid-added unfermented milk>
In Example 1-1, the JCM1017 starter was replaced with water, the same operation was performed except in the lactic acid bacteria fermentation step, and further, D-alanine and D-aspartic acid were used so as to have the same concentration as in Example 1-1. D-glutamic acid and D-serine were added, and the obtained unfermented product containing D-amino acid was designated as Example 1-4.

<Comparative Example 1: Preparation example of unfermented milk>
In Example 1-1, the JCM1017 starter was replaced with water, and the same operation was performed except for the lactic acid bacteria fermentation step, and the obtained unfermented product was prepared as Comparative Example 1.

<Example 2: Preparation example of dairy product lactic acid bacteria beverage>
5 parts by weight of skim milk powder and 44.5 parts by weight of water were mixed, sterilized in a water bath at 90 ° C. for 1 minute, and then cooled to 37 ° C. The cooled raw material mixture was inoculated with 0.5 parts by weight of the JCM1017 starter prepared above, fermented at 37 ° C. for 24 hours, mixed with 50 parts by weight of sugar, and heated at 80 ° C. for 1 minute. The fermented product was designated as Example 2.

<Comparative Example 2: Preparation Example of Unfermented Dairy Product Lactic Acid Bacteria Beverage>
In Example 2, the JCM1017 starter was replaced with water, and the same operation was performed except for the lactic acid bacteria fermentation step, and the obtained unfermented product was prepared as Comparative Example 2.

<Measurement of D-amino acid amount>
Examples 1-1 to 1-3 (fermented milk), Example 2 (dairy product lactic acid bacteria beverage), and D-alanine (D-Ala), L in Example 1-4, Comparative Example 1, and Comparative Example 2. -Alanine (L-Ala), D-aspartic acid (D-Asp), L-aspartic acid (L-Asp), D-glutamic acid (D-Glu), L-glutamic acid (L-Glu), D-serine ( The content of D-Ser) and L-serin (L-Ser) is determined by amino acid quantification using the following orthophthalaldehyde / N-acetyl-L-cysteine chiral derivatization method (OPA-NAC chiral derivatization method). Measured by analysis.

First, a sample for chiral derivatization was prepared by adding twice the amount of methanol to the liquid fermented product according to each example, stirring the mixture, and then centrifuging the supernatant and diluting the supernatant with distilled water three times. And said. Depending on the amount of amino acids contained in the fermented product, the supernatant can be directly diluted or diluted 2 to 5 times with distilled water as a sample for chiral derivatization.

<Chiral derivatization procedure>
To 60 μl of the chiral derivatization sample, 40 μl of 1% sodium tetraborate aqueous solution and 20 μl of 1% N-acetyl-L-cysteine aqueous solution and 20 μl of 1.6% orthophthalaldehyde methanol solution were added, and a 0.45 μm cellulose acetate membrane was added. The solution filtered with a filter (manufactured by Advantech) was used as a chiral derivatization treatment solution. Using the chiral derivatization treatment liquid as a sample for analysis, amino acid analysis was performed by high performance liquid chromatography (HPLC, manufactured by Shimadzu Corporation, detection limit value: 0.5 ppm).

Further, in the amino acid analysis by HPLC using the chiral derivatization treatment liquid as an analysis sample, the conditions shown in Table 1 below were selected as the analysis conditions. The results of the analysis are shown in Table 2.

From Table 2, the contents of D-alanine, D-glutamic acid, and D-serine from the unfermented Comparative Examples 1 and 2 are lower than the detection limit of 0.5 ppm of HPLC, and D-aspartic acid. Only low concentrations near the detection limit were detected. On the other hand, high concentrations of D-alanine, D-aspartic acid, D-glutamic acid and D-serine were detected in Examples 1-1 to 1-3 and Example 2, which are fermented products fermented by lactic acid bacteria. rice field. Further, it was confirmed that in Example 1-4, D-alanine, D-aspartic acid, D-glutamic acid, and D-serine having almost the same concentration as in Example 1-1 were contained in the unfermented state. rice field. From the results in Table 2, D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, which were hardly present before the fermentation treatment, were produced in high concentrations by the fermentation treatment, and at the same time as the production, the fermented product was produced. It was possible to produce a milk flavor improving agent in a state of being mixed with.

<Taste sensory test of frozen dessert with milk flavor improving agent>

The taste of the frozen dessert to which the milk flavor improving agent according to Examples 1-1 to 1-4 and Example 2 was added was compared with the taste of the frozen dessert to which Comparative Example 1 and Comparative Example 2 were added. , A sensory test was performed.

Table 3 shows a list of prescriptions of the evaluation test groups targeted for the sensory test. In Table 3, the milk flavor improving agents according to Examples 1-1 to 1-4 and Example 2, and Comparative Examples 1 and 100 are compared with respect to 100 parts by weight of the blank ice cream or lacto ice. It was prepared by adding 1 part by weight of any of Example 2.

Each evaluation test group was subjected to a sensory evaluation test. Specifically, 10 panelists (n = 10) who are well trained and evaluate daily foods and drinks sample and score the sweetness, aftertaste, taste balance, and overall evaluation of milk, and 10 people give it. The average value of the points was adopted as the evaluation. As for the evaluation points, the evaluation points of each item of the target frozen dessert itself (blank) are uniformly set to 2.0, and the taste of each item in each comparative example and the example is good based on this 2.0 point. In the case of evaluation, a large score was given, and the score was given by giving a score of "1, 2, 3, 4, 5". The comprehensive evaluation is calculated by rounding off to the second decimal place by dividing the value obtained by adding the three evaluation points of the sweetness, the sharpness of the milk, and the balance of the taste by 3.

Tables 4 to 6 show the evaluation results of each evaluation test group that performed sensory evaluation based on the above evaluation criteria.

Table 4 shows the case where ice cream (Lady Borden (registered trademark) manufactured by Lotte Ice Co., Ltd.) is used as a blank for frozen desserts (hereinafter referred to as blank 1), and the evaluation item is 2.0. The sensory evaluation results of the blank 1 to which the fermented milk according to Examples 1-1 to 1-3 was added according to the formulation shown in Table 3 and used as Examples 3-1 to 3-3 are shown. Moreover, the sensory evaluation result of the blank 1 to which Example 1-4 was added was prepared according to the formulation of Table 3 and made into Example 3-4 is shown. Furthermore, the sensory evaluation result of the blank 1 to which Comparative Example 1 was added was prepared according to the formulation of Table 3 and used as Comparative Example 3 is shown. Note that FIG. 1 shows the raw data of the evaluation results in Table 4.

From the results in Table 4, Examples 3-1 to 3-4 exceeded the evaluation score 2.0 of Blank 1 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 3 or higher. Here, when Comparative Example 3 and Example 3-4 are compared, Example 3-4 exceeds Comparative Example 3 in all the evaluation items, and D-alanine, D-aspartic acid, D-glutamic acid, and D. -It was shown that the addition of serine improved the sensory evaluation results. Furthermore, when Example 3-4 and Example 3-1 were compared, the results of Example 3-1 were higher than those of Example 3-4 in all the evaluation items. Since Examples 3-4 and Example 3-1 contain almost the same amount of D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, they are a mixture with a fermented product fermented by lactic acid bacteria. It was shown that the evaluation result was further improved by being configured.

In particular, in Examples 3-1 to 3-3, all the evaluation items were 3.5 or more, and all the evaluation items exceeded the evaluation of Example 3-4. Therefore, other than D-amino acids. It was found that by constructing a fermented product containing a fermented product fermented with lactic acid bacteria, a higher milk flavor improving effect can be obtained as compared with the case where D-amino acid is simply added.

In Table 5, when the evaluation item of the blank 1 is set to 2.0, a product obtained by adding the dairy product lactic acid bacteria beverage according to Example 2 to the blank 1 is prepared according to the formulation of Table 3 and is referred to as Example 4. The sensory evaluation results of the above-mentioned products and the products prepared by adding the unfermented dairy product lactic acid bacteria beverage according to Comparative Example 2 to Blank 1 according to the formulation shown in Table 3 and used as Comparative Example 4 are shown. Note that FIG. 2 shows the raw data of the evaluation results in Table 5.

From the results in Table 5, Example 4 exceeded the evaluation score 2.0 of Blank 1 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 4 or higher. In addition, Example 4 also contained a fermented product fermented with lactic acid bacteria, and the evaluation results were 3.5 or more in all the evaluation items.

Table 6 shows the case where the evaluation item of the blank related to the frozen dessert using lacto ice (Essel Super Cup Super Vanilla (registered trademark) manufactured by Meiji Dairies Co., Ltd.) (hereinafter referred to as blank 2) is 2.0. The blank 2 to which the fermented milk according to Example 1-1 was added was prepared according to the formulation of Table 3 to be used as Example 5, and the blank 2 was added to the unfermented milk according to Comparative Example 1. The sensory evaluation results of the product prepared according to the formulation shown in Table 3 and used as Comparative Example 5 are shown. Note that FIG. 3 shows the raw data of the evaluation results in Table 6.

From the results in Table 6, Example 5 exceeded the evaluation score 2.0 of Blank 2 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 5 or higher. In addition, Example 5 also contained a fermented product fermented with lactic acid bacteria, and the evaluation results were 3.5 or more in all the evaluation items.

<Taste sensory test of beverages containing milk flavor improver>

The taste of the beverage to which the milk flavor improving agent according to Examples 1-1 to 1-4 was added was subjected to a sensory test while comparing with the taste of the beverage to which Comparative Example 1 was added.

Table 7 shows a list of prescriptions of the evaluation test groups targeted for the sensory test. In Table 7, 1 part by weight of any one of Examples 1-1 to 1-4 and Comparative Example 1 is added to 100 parts by weight of a blank soft drink, dairy product lactic acid bacteria drink, or milk drink. Prepared by adding.

Each evaluation test group was subjected to a sensory evaluation test. Specifically, 10 panelists (n = 10) who are well trained and evaluate daily foods and drinks sample and score the sweetness, aftertaste, taste balance, and overall evaluation of milk, and 10 people give it. The average value of the points was adopted as the evaluation. As for the evaluation points, the evaluation points of each item of the target beverage itself (blank) are uniformly set to 2.0, and the taste of each item in each comparative example and the example is good based on this 2.0 point. In the case of evaluation, a large score was given, and the score was given by giving a score of "1, 2, 3, 4, 5".

Tables 8 to 11 show the evaluation results of each evaluation test group for which sensory evaluation was performed based on the above evaluation criteria.

Table 8 shows the case where the evaluation item of the blank related to the beverage using soft drink (Calpis Water (registered trademark) manufactured by Asahi Soft Drinks Co., Ltd.) (hereinafter referred to as blank 3) is set to 2.0. , Blank 3 to which the fermented milk according to Examples 1-1 to 1-3 was added was prepared according to the formulation shown in Table 3, and the sensory evaluation results of Examples 6-1 to 6-3 are shown. Moreover, the sensory evaluation result of the blank 3 to which Example 1-4 was added was prepared according to the formulation of Table 7 and made into Example 6-4 is shown. Furthermore, the sensory evaluation result of the blank 3 to which Comparative Example 1 was added was prepared according to the formulation of Table 7 and used as Comparative Example 6 is shown. Note that FIG. 4 shows the raw data of the evaluation results in Table 8.

From the results in Table 8, Examples 6-1 to 6-4 exceeded the evaluation score 2.0 of Blank 3 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 6 or more. Here, when Comparative Example 6 and Example 6-4 are compared, Example 6-4 exceeds Comparative Example 6 in all the evaluation items, and D-alanine, D-aspartic acid, D-glutamic acid, and D. -It was shown that the addition of serine improved the sensory evaluation results. Further, when Example 6-4 and Example 6-1 were compared, the results of Example 6-1 were higher than those of Example 6-4 in all the evaluation items. Since Examples 6-4 and Example 6-1 contain approximately the same amount of D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, they are a mixture with a fermented product fermented by lactic acid bacteria. It was shown that the evaluation result was further improved by being configured.

In particular, Examples 6-1 to 6-3 were 3.5 or more in all the evaluation items, and exceeded the evaluation of Example 6-4 in all the evaluation items. Therefore, other than D-amino acids. It was found that by constructing a fermented product containing a fermented product fermented with lactic acid bacteria, a higher milk flavor improving effect can be obtained as compared with the case where D-amino acid is simply added.

Table 9 shows the case where the evaluation item of the dairy product lactic acid bacteria beverage (Pilcle (registered trademark) manufactured by Nissin York Co., Ltd.) used as the blank related to the beverage (hereinafter referred to as blank 4) is set to 2.0. The blank 4 to which the fermented milk according to Example 1-1 was added was prepared according to the formulation of Table 7 to be used as Example 7, and the blank 4 was added to the unfermented milk according to Comparative Example 1. The sensory evaluation results of the product prepared according to the formulation shown in Table 7 and used as Comparative Example 7 are shown. Note that FIG. 5 shows the raw data of the evaluation results in Table 9.

From the results in Table 9, Example 7 exceeded the evaluation score 2.0 of Blank 4 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 7 or higher. In addition, Example 7 also contained a fermented product fermented with lactic acid bacteria, and the evaluation results were 3.5 or more in all the evaluation items.

Table 10 shows the case where a milk beverage (Cafe au lait (registered trademark) manufactured by Ezaki Glico Co., Ltd.) is used as a blank related to the beverage (hereinafter referred to as blank 5) and the evaluation item is 2.0. A blank 5 to which the fermented milk according to Example 1-1 was added was prepared according to the formulation shown in Table 7 to be used as Example 8, and a blank 5 to which the unfermented milk according to Comparative Example 1 was added was added. The sensory evaluation results of the product prepared according to the formulation shown in Table 7 and used as Comparative Example 8 are shown. Note that FIG. 6 shows the raw data of the evaluation results in Table 10.

From the results in Table 10, Example 8 exceeded the evaluation score 2.0 of Blank 5 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 8 or higher. In addition, Example 8 also contained a fermented product fermented with lactic acid bacteria, and the evaluation results were 3.5 or more in all the evaluation items.

<Taste sensory test of edible oil and fat composition to which milk flavor improving agent is added>

A sensory test was conducted while comparing the taste of the edible oil / fat composition to which the milk flavor improving agent according to Examples 1-1 to 1-4 with the taste of the edible oil / fat composition to which Comparative Example 1 was added. went.

Table 11 shows a list of prescriptions of the evaluation test groups targeted for the sensory test. In Table 11, 1 part by weight of any of Examples 1-1 to 1-4 and Comparative Example 1 was added to 100 parts by weight of a blank fat spread or margarine.

Each evaluation test group was subjected to a sensory evaluation test. Specifically, 10 panelists (n = 10) who are well trained and evaluate daily foods and drinks sample and score the sweetness, aftertaste, taste balance, and overall evaluation of milk, and 10 people give it. The average value of the points was adopted as the evaluation. As for the evaluation points, the evaluation points of each item of the target edible oil / fat composition itself (blank) are uniformly set to 2.0, and each item is presented in each Comparative Example and Example based on this 2.0 point. If the evaluation is good in taste, a large score is given, and the score is given by giving a score of "1, 2, 3, 4, 5".

Tables 12 to 13 show the evaluation results of each evaluation test group for which sensory evaluation was performed based on the above evaluation criteria.

In Table 12, the evaluation item of the blank related to the edible oil / fat composition using fat spread (Neosoft (registered trademark) manufactured by Megmilk Snow Brand Co., Ltd.) (hereinafter referred to as blank 6) was set to 2.0. The sensory evaluation results of the blank 6 to which the fermented milk according to Examples 1-1 to 1-3 was added according to the formulation shown in Table 11 and used as Examples 9-1 to 9-3 are shown. .. Moreover, the sensory evaluation result of the blank 6 to which Example 1-4 was added was prepared according to the formulation of Table 11 and made into Example 9-4 is shown. Furthermore, the sensory evaluation result of the blank 6 to which Comparative Example 1 was added was prepared according to the formulation of Table 11 and used as Comparative Example 9 is shown. Note that FIG. 7 shows the raw data of the evaluation results in Table 12.

From the results in Table 12, Examples 9-1 to 9-4 exceeded the evaluation score 2.0 of Blank 6 as the evaluation standard in all the evaluation items, and obtained the results of Comparative Example 9 or higher. Here, when Comparative Example 9 and Example 9-4 are compared, Example 9-4 exceeds Comparative Example 9 in all the evaluation items, and D-alanine, D-aspartic acid, D-glutamic acid, and D. -It was shown that the addition of serine improved the sensory evaluation results. Further, when Example 9-4 and Example 9-1 were compared, the results of Example 9-1 were higher than those of Example 9-4 in all the evaluation items. Since Examples 9-4 and Example 9-1 contain approximately the same amount of D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, they are a mixture with a fermented product fermented by lactic acid bacteria. It was shown that the evaluation result was further improved by being configured.

In particular, Examples 9-1 to 9-3 were 3.5 or more in all the evaluation items and exceeded the evaluation of Example 9-4 in all the evaluation items. Therefore, other than D-amino acids. It was found that by constructing a fermented product containing a fermented product fermented with lactic acid bacteria, a higher milk flavor improving effect can be obtained as compared with the case where D-amino acid is simply added.

Table 13 shows a blank in which margarine (Hotel Margarine manufactured by Tsukishima Food Industry Co., Ltd.) is used as a blank for an edible oil / fat composition (hereinafter referred to as blank 7) when the evaluation item is 2.0. 7 is prepared according to the formulation of Table 11 to which the fermented milk according to Example 1-1 is added and used as Example 10, and blank 7 to which the unfermented milk according to Comparative Example 1 is added is shown in the table. The sensory evaluation results of the product prepared according to the formulation of No. 11 and used as Comparative Example 10 are shown. Note that FIG. 8 shows the raw data of the evaluation results in Table 13.

From the results in Table 13, the results of Example 10 exceeded the evaluation score 2.0 of the blank 7 used as the evaluation standard in all the evaluation items, and the results of Comparative Example 10 or more were obtained. In addition, Example 10 also contained a fermented product fermented with lactic acid bacteria, and the evaluation results were 3.5 or more in all the evaluation items.

In all of Examples 3 to 10, the evaluation score was higher than 2.5 in any of the items, indicating that a clear taste improvement was obtained with respect to the blank. For all of blanks 1 and 2 cold confectionery (evaluation score 2.0), blanks 3 to 5 beverages (evaluation score 2.0), and blanks 6 to 7 edible oil and fat compositions (evaluation score 2.0). When Examples 3 to 10 were prepared by adding the flavor improving agent according to the present invention, the balance of sweetness, after-sharpness, and taste of milk was evaluated to exceed the standard evaluation score of 3.0 in all of them. It has been clarified that all foods and drinks can exert an effect of maintaining a natural flavor balance while imparting sufficient milk sweetness and post-sharpness.

On the other hand, in all of Comparative Examples 3 to 10, none of the items exceeded the evaluation score of 2.5. As a result, a remarkable difference from Examples 3 to 10 in which the evaluation points of these items exceeded 3.0 became clear.

Further, in Examples 3-4, 6-4, and 9-4, the evaluation points were higher than 2.5 in all the items, and D-alanine, D-aspartic acid, and D-glutamic acid. It was clearly shown that the addition of D-serine improved the balance of sweetness, post-sharpness and taste of milk with respect to the corresponding blank. Further, when Example 3-4 and Example 3-1 and Example 6-4 and Example 6-1 are compared, and Example 9-4 and Example 9-1 are compared, almost the same amount of D-alanine is obtained. , D-aspartic acid, D-glutamic acid, and D-serine are contained, but Example 3-1 and Example 6-1 and Example 9-1 are highly evaluated in all the items. The point was shown. That is, by constructing a fermented product containing a fermented product fermented by lactic acid bacteria in addition to D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, the sweetness, post-sharpness, and taste of milk are further increased. It was shown that the balance of fermented acid was improved.

In general, it is known that fermentation of lactic acid bacteria produces a large number of organic acids such as acetic acid and aroma components such as diacetyl, acetin, and acetaldehyde in addition to lactic acid, which is a main product. Of these, it is considered that the organic acid contributes to the post-sharpness and the aroma component contributes to the imparting of a milky flavor. In addition to D-alanine, D-aspartic acid, D-glutamic acid, and D-serine, the coexistence of various components produced by these fermentations improves the sweetness and post-sharpness of milk, and is comprehensive as a food product. It was speculated that the effect of increasing the evaluation could be obtained.

A fermented product fermented by the lactic acid bacterium according to the present invention, to which a milk flavor improving agent containing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine produced by the fermentation treatment is added. This makes it possible to improve the sweetness and sharpness of milk for a wide range of foods and drinks, and to maintain a natural flavor balance.

Claims (13)

A milk flavor improver containing D-alanine, D-aspartic acid, D-glutamic acid, and D-serine. The milk flavor improving agent according to claim 1, wherein the D-alanine, D-aspartic acid, D-glutamic acid, and D-serine are produced by fermentation treatment with lactic acid bacteria. The milk flavor improving agent according to claim 2, which contains a mixture of D-alanine, D-aspartic acid, D-glutamic acid, and D-serine mixed with the fermented fermented product at the same time as its production. .. The milk flavor improving agent according to claim 2 or 3, wherein the lactic acid bacterium is a lactic acid bacterium selected from the genus Lactobacillus. The milk flavor improving agent according to claim 4, wherein the lactic acid bacterium is a lactic acid bacterium selected from Lactobacillus gasseri, Lactobacillus herveticas, and Lactobacillus casei. The milk flavor improving agent according to any one of claims 1 to 5, wherein the flavor to be improved is the sweetness of milk. The milk flavor improving agent according to any one of claims 1 to 6, wherein the flavor to be improved is a balance of taste due to improvement in sweetness of milk and post-sharpness. A food or drink containing the milk flavor improving agent according to any one of claims 1 to 7. A frozen dessert containing the milk flavor improving agent according to any one of claims 1 to 7. A beverage comprising the milk flavor improving agent according to any one of claims 1 to 7. An edible oil / fat composition comprising the milk flavor improving agent according to any one of claims 1 to 7. A method for improving the milk flavor of foods and drinks, which comprises adding the milk flavor improving agent according to any one of claims 1 to 7. A milk flavor improving agent characterized by fermenting an object to be fermented with lactic acid bacteria to produce a fermented product and producing D-alanine, D-aspartic acid, D-glutamic acid and D-serine by the fermentation treatment. Production method.

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