JP2022093445A - Milk component-containing food or drink with heating-derived odor suppressed, and composition for suppressing heating-derived odor of milk component - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food or drink that contains a milk component and has been heated but has a heating-derived odor suppressed, and a composition for suppressing the heating-derived odor of a milk component for use in the production of the food or drink.

SOLUTION: The present invention discloses a heated food or drink containing a milk component as raw materials and also containing externally added (E)-4,5-epoxy-(E)-2-decenal, and a composition for suppressing the heating-derived odor of a milk component, containing (E)-4,5-epoxy-(E)-2-decenal as active ingredient.

SELECTED DRAWING: Figure 3

COPYRIGHT: (C)2022,JPO&INPIT

Description

Application for application of Article 30, Paragraph 2 of the Patent Law is available. The 65th Annual Meeting of the Japan Food Science and Technology Association, August 24, 2018. , Page 125, Support, August 22, 2018

The present invention relates to foods and drinks in which the heated odor of the milk component is suppressed and a composition for suppressing the heated odor of the milk component.

Milk is known as a familiar food with an excellent nutritional balance. Milk on the market is pasteurized to ensure hygienic safety. In Japan, the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" (Non-Patent Document 1) based on the Food Sanitation Law stipulates that milk should be sterilized by heating.

The heat sterilization method includes low temperature sterilization such as "low temperature holding sterilization" (LTLT) that sterilizes at 63 to 65 ° C. for about 30 minutes, and continuous low temperature sterilization (LTLT) that sterilizes at 65 to 68 ° C. for about 30 minutes; 72 ° C. "High temperature short time sterilization" (HTST) that sterilizes for 15 seconds or more, "high temperature holding sterilization" (HTLT) that sterilizes at 75 ° C or higher for 15 minutes or more, and "high temperature holding sterilization" (HTLT) that sterilizes at an ultra-high temperature of 120 to 150 ° C for 1 to 3 seconds. There is high temperature sterilization such as "ultra high temperature instant sterilization" (UHT).

For example, UHT milk is mainly sterilized at 130 ° C. for about 2 to 4 seconds, and must be refrigerated for storage. On the other hand, milk sterilized at 140 ° C. for about 2 to 4 seconds, that is, UHT sterilized milk can be stored at room temperature.

However, it is known that the temperature and time of heat sterilization greatly affect the flavor of milk. One of the causes is that whey protein is denatured by heating, causing a flavor change called a heated odor (cooked flavor). It has been reported that in pasteurized milk, the degree of heat denaturation of whey protein is less than that in pasteurized milk, and the heating odor is suppressed (Non-Patent Document 2).

Further, Patent Documents 1 and 2 describe a method for suppressing a heated odor, which comprises adding a specific sugar to milk such as milk or a dairy product.

Japanese Unexamined Patent Publication No. 2008-295335 Japanese Unexamined Patent Publication No. 2006-94856

Ministerial Ordinance on Ingredient Standards for Milk and Milk Products (Ministry of Health, Labor and Welfare Ordinance No. 106, 2018) Japanese Journal of Sensory Evaluation, 2016, Vol. 20, No. 1, pp.10-15

For foods and drinks containing milk components such as milk, increasing the temperature and time of heat sterilization creates a variety of storage methods and can prolong the expiration date, but a heated odor that depends on the milk components is generated. There is a problem that the flavor is impaired. Therefore, in foods and drinks containing milk components, there is a trade-off relationship between the temperature and time of heat sterilization and the flavor.

Further, the heating suppression method described in Patent Documents 1 and 2 uses a specific saccharide. However, the addition of sugars imparts unnecessary sweetness to milk or dairy products, and the original flavor of milk is impaired. In addition, the addition of sugars may increase the calories of milk or dairy products, leading to an increase in the weight and body fat of the ingestor. As a result, sugar-added milk or dairy products have limited uses.

Therefore, the present invention is used for producing foods and drinks containing milk components and heat-treated, but having suppressed heated odors without adding sugars, and the foods and drinks. It is an object to be solved by the invention to provide a composition for suppressing the heated odor of a milk component.

The present inventors have conducted intensive studies to solve the above problems and investigated the difference in aroma components between pasteurized milk and pasteurized milk. As a result, (E) -4,5-epoxy-. (E) -2-Desenal is a component that characterizes the flavor of pasteurized milk, and when it was added to pasteurized milk, the heated odor was reduced and milk with excellent flavor was successfully obtained.

Even more surprisingly, when (E) -4,5-epoxy- (E) -2-decenal was added to raw milk and subjected to high temperature sterilization treatment, the heated odor was reduced and the flavor was excellent. Succeeded in getting. That is, it was found that (E) -4,5-epoxy- (E) -2-decenal has a heating odor suppressing effect on the milk components before and after the heat treatment.

Based on these findings, the present inventors finally contain a milk component as a raw material and an externally added (E) -4,5-epoxy- (E) -2-decenal. As a result, we have succeeded in creating a heat-treated food and drink in which the heated odor is suppressed and a composition for suppressing the heated odor of milk components. The present invention has been completed based on such findings and successful examples.

Therefore, according to the present invention, the following aspects are provided.
[1] A heat-treated food or drink containing a milk component as a raw material and containing (E) -4,5-epoxy- (E) -2-decenal added externally.
[2] The content of (E) -4,5-epoxy- (E) -2-decenal in the heat-treated food and drink is external to (E) -4,5-epoxy- (E) -2-decenal. The heat-treated food and drink according to [1], which is larger than the content of (E) -4,5-epoxy- (E) -2-decenal in the heat-treated food and drink without addition.
[3] The milk component is a non-heat-treated milk component, and the external addition amount of the (E) -4,5-epoxy- (E) -2-decenal is 1 ppb or more, [1] to [ 2] The heat-treated food or drink according to any one of the items.
[4] The milk component is a heat-treated milk component, and the external addition amount of the (E) -4,5-epoxy- (E) -2-decenal is 0.01 ppb or more, [1] to The heat-treated food or drink according to any one of [2].
[5] The heat-treated food or drink according to any one of [1] to [4], wherein the heat treatment is a heat treatment at a temperature of 80 to 155 ° C.
[6] A composition for suppressing a heated odor of a milk component, which contains (E) -4,5-epoxy- (E) -2-decenal as an active ingredient.
[7] Heating including obtaining heat-treated foods and drinks by subjecting (E) -4,5-epoxy- (E) -2-decenal and a non-heat-treated milk component to a mixing treatment and a heat treatment. Manufacturing method of processed food and drink.
[8] A heat-treated food or drink, which comprises obtaining a heat-treated food or drink by subjecting the heat-treated milk component and (E) -4,5-epoxy- (E) -2-decenal to a mixing treatment. Production method.
[9] Suppression of the heated odor of the milk component, which comprises subjecting the heat-treated milk component or the non-heat-treated milk component and (E) -4,5-epoxy- (E) -2-decenal to a mixing treatment. Method.
[10] A kit for producing a heat-treated food or drink, which comprises a milk component and (E) -4,5-epoxy- (E) -2-decenal.

According to the present invention, it is possible to provide a food or drink containing a milk component and having a heat-treated product, but having a suppressed heated odor. In particular, according to the present invention, it is possible to provide a milk component-containing food or drink in which a heated odor is suppressed while being subjected to high-temperature sterilization treatment such as HTLT, HTST, and UHT.

According to the present invention, it is possible to make a milk component-containing food or drink itself or a dish using a milk component-containing food or drink to have a good flavor by suppressing a heated odor depending on the milk component. Further, according to the present invention, it is possible to extend the best-by date of foods and drinks containing a milk component by suppressing the heated odor and improving the flavor while giving diversity to the storage method.

FIG. 1 shows the sensory evaluation results of heat-sterilized milk to which (E) -4,5-epoxy- (E) -2-decenal was added afterwards, as described in Examples described later. (A) shows the sensory evaluation result in aroma, and (B) shows the sensory evaluation result in flavor. FIG. 2 shows the sensory evaluation results of heat-sterilized milk pre-added with (E) -4,5-epoxy- (E) -2-decenal as described in Examples described later. (A) shows the sensory evaluation result in aroma, and (B) shows the sensory evaluation result in flavor. FIG. 3 shows the sensory evaluation results of heat-sterilized milk pre-added with (E) -4,5-epoxy- (E) -2-decenal as described in Examples described later. (A) shows the sensory evaluation result in aroma, and (B) shows the sensory evaluation result in flavor. FIG. 4 shows the sensory evaluation results of heat-sterilized milk pre-added with (E) -4,5-epoxy- (E) -2-decenal as described in Examples described later. (A) shows the sensory evaluation result in aroma, and (B) shows the sensory evaluation result in flavor.

Hereinafter, details of a heat-treated food or drink, a composition for suppressing a heated odor of a milk component, a method for producing a heat-treated food or drink, a method for suppressing a heated odor of a milk component, and a kit for producing a heat-treated food or drink, which are one aspect of the present invention. However, the technical scope of the present invention is not limited to the matters of this item, and the present invention may take various aspects as long as the object is achieved.

Unless otherwise specified, each term herein is used in the sense commonly used by one of ordinary skill in the art and should not be construed as having an unreasonably limited meaning. Further, since the inferences and theories made in the present specification are based on the knowledge and experience of the present inventors, the technical scope of the present invention is limited only by such inferences and theories. It is not something that will be done.

Among the meanings of the terms in the present specification, those described in "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" (hereinafter referred to as "Ministry Ordinance for Milk, etc."), which is Non-Patent Document 1, are described in the Ordinance for the Ministry of Milk, etc. It is interpreted as the meaning as it is.

"Food and drink" means beverages, food or both.
A "composition" is a combination of two or more kinds of ingredients, for example, a combination of an active ingredient and another substance, a combination of two or more kinds of active ingredients, and the like. More specifically, examples thereof include solid compositions and liquid compositions in which one or more active ingredients and one or more solid ingredients or solvent components are combined.
"And / or" means any one, or any combination of two or more, or all combinations of the plurality of related items listed.
"External addition" means that it is added separately from the milk component which is the raw material. The "external addition amount" means an amount to be added separately from the milk component which is the raw material.
"Aroma" refers to the scent that can be felt only by the nose, not in the mouth.
"Flavor" refers to the scent that escapes from the oral cavity to the nose when it is contained in the mouth and the taste that is felt by the tongue when it is contained in the mouth.
The "heated odor" is also called a cooked flavor and refers to an unpleasant odor generated when a milk component is subjected to heat treatment. According to the literature of Shuichi Uenogawa et al. ("Encyclopedia of Milk", Asakura Shoten, November 20, 2009), the causative substances of unpleasant odors are hydrogen sulfide, dimethyl sulfide, and mercaptan, which are derived from sulfur-containing amino acids of whey protein. Aldehydes and pyrazines produced in the process of the Maillard reaction, thermal decomposition products of fat, etc. are assumed.
"Suppression of the heated odor" means to prevent the heated odor from being perceived or to reduce the degree to which the heated odor is perceived as the aroma and / or the flavor.

[Heat-treated food and drink]
The heat-treated food or drink according to one aspect of the present invention contains at least a milk component and (E) -4,5-epoxy- (E) -2-decenal. However, (E) -4,5-epoxy- (E) -2-decenal is not contained in the milk component, but is externally added. Note that (E) -4,5-epoxy- (E) -2-decenal is more easily perceived by human sense of smell and taste in pasteurized milk than in pasteurized milk. The heated odor is remarkably generated in the pasteurized milk, and when (E) -4,5-epoxy- (E) -2-decenal is externally added to the pasteurized milk, the heated odor is suppressed. Inferring from these facts, (E) -4,5-epoxy- (E) -2-decenal may mask the heated odor of milk components.

The milk component may be any component contained in milk, and examples thereof include milk fat content and non-fat milk solid content. The milk component may be milk and dairy products containing the milk component. Milk refers to raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw sheep milk, ingredient-adjusted milk, low-fat milk, non-fat milk and processed milk. Dairy products include cream, whipped cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, unsweetened milk, unsweetened defatted milk, sweetened milk, sweetened defatted milk, whole milk powder, defatted milk. Milk powder, cream powder, whey powder, protein-concentrated whey powder, butter milk powder, sweetened milk powder, prepared milk powder, prepared liquid milk, fermented milk, lactic acid bacteria beverage and dairy beverage.

The milk component is divided into a non-heat-treated milk component and a heat-treated milk component depending on the presence or absence of heating. Here, in the present specification, the non-heat-treated milk component and the heat-treated milk component are classified according to the presence or absence of a heated odor. For example, when the milk solid content in milk is separated by centrifugation or the like, it may be heated to around 60 ° C. in order to increase the separation efficiency, but at this temperature, almost no heating odor is generated. Therefore, in the present specification, the non-heat-treated milk component includes the non-heated milk component and the milk component heated to less than 70 ° C. so that the heated odor is not felt, and the heat-treated milk component is heated to 70 ° C. or higher. Refers to milk components.

The content of the milk component is not particularly limited as long as it produces a heated odor when heated, and is, for example, 50% by mass or more, preferably 70% by mass or more, based on the total amount of the heat-treated food or drink. It is more preferably 80% by mass or more, and further preferably 90% by mass or more. The upper limit of the content of the milk component is not particularly limited, but is typically the residual amount excluding the externally added (E) -4,5-epoxy- (E) -2-decenal.

The (E) -4,5-epoxy- (E) -2-decenal may be synthesized or separated, or may be commercially available. Further, the (E) -4,5-epoxy- (E) -2-decenal can be used in any of R-coordination and S-coordination.

(E) -4,5-epoxy- (E) -2-decenal is used to be externally added to heat-treated foods and drinks. The method of externally adding (E) -4,5-epoxy- (E) -2-decenal is not particularly limited, and for example, a pure product of (E) -4,5-epoxy- (E) -2-decenal. To heat-treated foods and drinks, and add a diluted solution obtained by diluting (E) -4,5-epoxy- (E) -2-decenal with a solvent such as triacetin, water, ethanol, or methyl acetate. And so on.

Further, (E) -4,5-epoxy- (E) -2-decenal may be added (post-added) to a heat-treated food or drink containing a milk component that has already been heat-treated, or is still heat-treated. It may be added (pre-added) to a milk component that has not been added.

The amount of the external addition of (E) -4,5-epoxy- (E) -2-decenal is not particularly limited as long as it can suppress the heated odor in the heat-treated food and drink. The amount that can suppress the heating odor is (E) -4,5-epoxy- (E) -2-decenal when (E) -4,5-epoxy- (E)-is added externally. 2-The amount of the heated odor generated when desenal is not externally added is felt weakly or not felt in the aroma or flavor.

Since the amount of external addition of (E) -4,5-epoxy- (E) -2-decenal increases or decreases depending on the strength of the heated odor, it is appropriately changed depending on the mode of heat treatment, the timing of external addition, and the like. Can be done.

For example, according to the findings of the present inventors, when raw milk is pasteurized by a continuous pasteurization method at 66 ° C. for 30 minutes by an indirect heating method, the amount of undenatured whey protein is reduced to 88% by mass. Further, when raw milk is sterilized at 130 ° C. for 2 seconds by an indirect heating method, the amount of undenatured whey protein is reduced to 9% by mass. Since hydrogen sulfide, dimethyl sulfide, mercaptan, etc. generated from sulfur-containing amino acids of whey protein are considered to contribute to the heating odor, the amount of unmodified whey protein is reduced in ultra-high temperature sterilized milk than in pasteurized milk. Along with this, the amount of hydrogen sulfide, dimethyl sulfide, mercaptan, etc. increases, and it is assumed that a heating odor is felt.

In fact, when a blind sensory evaluation test using a 7-step scoring method was conducted on eight panels (men and women in their 30s and 50s) who had experience in sensory evaluation of milk, ultra-high temperature pasteurized milk was better than pasteurized milk. The heating odor was significantly stronger (P <0.01).

As described above, since the pasteurized milk has a stronger heated odor than the pasteurized milk, the external addition amount of (E) -4,5-epoxy- (E) -2-decenal is higher than that of the pasteurized milk. It is preferable that the amount of pasteurized milk is higher.

Further, as described in Examples described later, the post-addition produces a heated odor even if the amount of (E) -4,5-epoxy- (E) -2-decenal added is smaller than that of the pre-addition. An inhibitory effect can be obtained. This is because (E) -4,5-epoxy- (E) -2-decenal is a volatile substance, and in the case of pre-addition, it volatilizes by heat treatment and its content in heat-treated foods and drinks decreases. .. Therefore, it is preferable that the amount of the external addition of (E) -4,5-epoxy- (E) -2-decenal is larger in the post-addition than in the pre-addition. As for the content of (E) -4,5-epoxy- (E) -2-decenal in the heat-treated food and drink, (E) -4,5-epoxy- (E) -2-decenal was externally added. It is preferably higher than the content of (E) -4,5-epoxy- (E) -2-decenal in the heat-treated food and drink that has not been used.

When the milk component is a heat-treated milk component, the external addition amount of (E) -4,5-epoxy- (E) -2-decenal is preferably 0.01 ppb or more per food or drink, and the milk component. When the heat treatment applied to the above is a high temperature sterilization treatment, it is more preferably 0.1 ppb or more, and further preferably 0.5 ppb or more per food or drink.

Specifically, the external addition amount of (E) -4,5-epoxy- (E) -2-decenal may be 1 ppb or more per food or drink when the milk component is a non-pasteurized milk component. Preferably, when the food or drink containing the non-heated milk component is subjected to the high temperature sterilization treatment after the external addition of (E) -4,5-epoxy- (E) -2-decenal, the content is preferably 15 ppb or more. When treated by ultra-high temperature sterilization (140 ° C. or higher for 2 to 4 seconds), it is more preferably 25 ppb or higher.

The heat-treated food and drink are raw materials obtained by externally adding (E) -4,5-epoxy- (E) -2-decenal to the heat-treated milk component or the raw material containing the heat-treated milk component. Examples thereof include those obtained by externally adding (E) -4,5-epoxy- (E) -2-decenal to a raw material containing a non-heat-treated milk component or a non-heat-treated milk component, and then heat-treating. However, for heat-treated foods and drinks, (E) -4,5-epoxy- (E) -2-decenal is externally added to the heat-treated milk component or the raw material containing the heat-treated milk component, which is the raw material, and then heat-treated. It may be made of

The conditions for heat treatment of milk components and foods and drinks are not particularly limited, and examples thereof include heat treatment adopted for pasteurization and high temperature sterilization. However, heat treatment that produces a heated odor is preferable, and the temperature is 80 ° C. or higher. The heat treatment at the temperature of 80 ° C. to 155 ° C. is more preferable, the heat treatment at a temperature of 80 ° C. to 155 ° C. is further preferable, and the heat treatment at a temperature of 80 ° C. to 155 ° C. for several seconds to several minutes is even more preferable.

Specific embodiments of the heat treatment conditions include "low temperature holding sterilization" (LTLT) for sterilizing at 63 to 65 ° C. for about 30 minutes and "continuous low temperature sterilization" (LTLT) for sterilizing at 65 to 68 ° C. for about 30 minutes. Heat treatment based on low temperature sterilization; "High temperature short time sterilization" (HTST) that sterilizes at 72 ° C or higher for 15 seconds or longer, "High temperature holding sterilization" (HTLT) that sterilizes at 75 ° C or higher for 15 minutes or longer, and super 120 to 150 ° C. It is a heat treatment based on high temperature sterilization such as "ultra-high temperature instant sterilization" (UHT) that sterilizes at a high temperature for 1 to 3 seconds, and a preferable specific embodiment thereof is a heat treatment based on UHT.

The heat treatment method is not particularly limited as long as the milk or food or drink can be subjected to the above-mentioned conditions, and examples thereof include a method adopted when sterilizing milk or dairy products. Examples include a batch sterilization method, a direct heat sterilization method (injection type, infusion type), an indirect heat sterilization method (plate type, tubular type, shell & tube type, batch type), and indirect heat sterilization is preferable. It is a law.

Specific embodiments of the heat-treated food and drink include, in addition to the above-mentioned milk and dairy products, these processed products, for example, soft drinks, carbonated drinks, alcoholic drinks, fruit juice-containing drinks, jellies, mousses, bavarois, puddings, and hot drinks. Examples include, but are not limited to, cakes, pancakes, cakes, and white sauces.

The heat-treated food and drink can be a container-packed heat-treated food and drink packed in a container and sealed. The heat-treated food and drink may be those that have been packed in a container, sealed, and then subjected to heat treatment. The container is not particularly limited, and examples thereof include a packaging container made of paper, plastic such as PET or PTP, glass, metal such as aluminum, and the like. The containerized heat-treated food and drink can be put on the market independently by itself.

The heat-treated food and drink may be used for eating and drinking as it is without being processed, or may be used as a food material for cooking various dishes.

[Composition for suppressing the heated odor of milk components]
Another aspect of the present invention is a composition for suppressing a heated odor of a milk component as a composition for suppressing a heated odor generated when the milk component is subjected to a heat treatment. The composition for suppressing the heated odor of the milk component according to one aspect of the present invention contains at least (E) -4,5-epoxy- (E) -2-decenal as an active ingredient.

The composition for suppressing the heated odor of a milk component according to one aspect of the present invention is (E) -4,5-epoxy- (E) -2 depending on the milk component and the aspect of the food or drink obtained by using the milk component. -In addition to desenal, other ingredients such as ingredients, seasonings, food additives may be included.

The heating odor suppressing action of the composition for suppressing the heating odor of the milk component of one aspect of the present invention completely or completely eliminates the heating odor felt when the composition for suppressing the heating odor of the milk component of one aspect of the present invention is not used. Partially suppressive action. The effect of suppressing the heated odor of the composition for suppressing the heated odor of the milk component according to one aspect of the present invention can be confirmed by the sensory evaluation method described in Examples described later.

[Manufacturing method of heat-treated food and drink]
Another aspect of the present invention is a method for producing a heat-treated food or drink as a method for producing the heat-treated food or drink according to the first aspect of the present invention. The method for producing the heat-treated food and drink is the timing of addition of (E) -4,5-epoxy- (E) -2-decenal, that is, (E) -4,5-epoxy- (E) -2-decenal. It is divided into two modes depending on the pre-addition or the post-addition of.

The method for producing a heat-treated food or drink according to the first aspect of the present invention is a method of pre-adding (E) -4,5-epoxy- (E) -2-decenal, and is a method of pre-adding (E) -4,5-. It includes at least obtaining a heat-treated food or drink by subjecting the epoxy- (E) -2-decenal and the milk component to a mixing treatment and a heat treatment.

The method for producing a heat-treated food or drink according to the second aspect of the present invention is a method of post-adding (E) -4,5-epoxy- (E) -2-decenal, and the heat-treated milk component and (E). ) -4,5-Epoxy- (E) -2-decenal is at least included in obtaining heat-treated foods and drinks by subjecting them to a mixing treatment.

The mixing treatment is particularly limited as long as it is a treatment under conditions in which (E) -4,5-epoxy- (E) -2-decenal and a non-heat-treated milk component or a heat-treated milk component are mixed. For example, (E) -4,5-epoxy- (E) -2-decenal may be added to a milk component or a heat-treated milk component, and if necessary, stirred or shaken at low temperature or room temperature. Processing including the above can be mentioned.

[Method of suppressing the heated odor of milk components]
Another aspect of the present invention is a method for suppressing the heated odor of the milk component as a method for suppressing the heated odor generated when the milk component is subjected to the heat treatment. The method for suppressing the heated odor of the milk component according to one aspect of the present invention is to use a non-heat-treated milk component or a heat-treated milk component, and (E) -4,5-epoxy- (E) -2-decenal. At least includes subjecting to a mixing process. By mixing (E) -4,5-epoxy- (E) -2-decenal with a non-heat-treated milk component or a heat-treated milk component, the heated odor generated by the heat treatment in the subsequent stage or the first stage It is possible to suppress the heated odor that has already been generated by the heat treatment of the milk component of.

[Heat-treated food and drink manufacturing kit]
Another aspect of the present invention is a heat-treated food or drink manufacturing kit as a kit for heat-treating a raw material containing a milk component and further producing a food or drink in which the heated odor of the milk component is suppressed. The kit for producing a heat-treated food or drink according to one aspect of the present invention contains at least a milk component and (E) -4,5-epoxy- (E) -2-decenal. The milk component may be either heat-treated or unheat-treated.

In the heat-treated food / drink manufacturing kit of one aspect of the present invention, the milk component and (E) -4,5-epoxy- (E) -2-decenal are in a state of being mixed in one container. It may be contained in individual containers and individually packaged. In addition to the milk component and (E) -4,5-epoxy- (E) -2-decenal, the heat-treated food and drink manufacturing kit according to one aspect of the present invention includes ingredients, seasonings, food additives, and heat-treated. May include a container for and the like.

Specific examples of the heat-treated food / drink manufacturing kit according to one aspect of the present invention include individually packaged milk components, (E) -4,5-epoxy- (E) -2-decenal, sugar and a heat-resistant container. Examples include, but are not limited to, hot milk production kits including.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. ..

[Example 1. (E) -4,5-Eposiki- (E) -2-Desenal's evaluation of the heat odor suppressing effect in the post-addition treatment]
When (E) -4,5-epoxy- (E) -2-decenal is added to heat-treated milk (ultra-high temperature pasteurized milk) that has a heated odor (cooked flavor) (post-addition), the strength of the heated odor is strong or weak. Was investigated by sensory evaluation to see if it changed.

1-1. (E) -4,5-epoxy- (E) -2-decenal solution (E) -4,5-epoxy- (E) -2-decenal (manufactured by Hasegawa Fragrance Co., Ltd .; CAS No. 188590-62-7) Was dissolved in triacetin to prepare a (E) -4,5-epoxy- (E) -2-decenal solution having a concentration of 0.001 w / w%.

1-2. Sensory evaluation method A milk sample at 10 ° C. was poured into a symbolized plastic container in an amount of 60 ml each, and a blind evaluation was carried out for 12 panels (men and women in their 30s to 50s) who had experience in sensory evaluation of milk.

The evaluation items are "the strength of the heated odor (aroma) using the strength of the scent felt only by the nose without including the milk sample in the mouth" and "the scent that escapes from the oral cavity to the nose when the milk sample is contained in the mouth". And the strength (flavor) of the heated odor using the taste felt by the tongue as an index when it was put in the mouth was evaluated by a 7-step scoring method (1 point: weak to 7 points: strong).

1-3. Statistical processing <br /> For the sensory evaluation results (7-step scoring method) performed in the blind, analysis of variance by "Student's t-test" or "Tukey-Kramer's HSD test" using the panel as a blocking factor, and each analysis result. The significant difference test was performed using the analysis software "JMP10" (SAS Institute, USA).

1-4. Preparation of milk sample As a test group, raw milk produced in Iwate Prefecture was subjected to ultra-high temperature sterilization (UHT) at 130 ° C. for 2 seconds by an indirect heating method to heat-treated milk (E). Milk sample by adding -4,5-epoxy- (E) -2-decenal solution so that the amount of (E) -4,5-epoxy- (E) -2-decenal added is 0.5 ppb. I got 1.

As a control group, milk control 1 was obtained by subjecting raw milk produced in Iwate prefecture to ultra-high temperature sterilization (UHT) at 130 ° C. for 2 seconds by an indirect heating method.

1-5. Sensory evaluation results Table 1 and FIG. 1 show the results obtained by sensory evaluation of aroma and flavor of milk samples. In Table 1, "*" was added to the control group that was significant at a risk rate of 5%, and "**" was added to those that were significant at a risk rate of 1%.

Further, in the diamond of FIG. 1, the position in the vertical axis direction of the graph of the parallel line in the horizontal axis direction of the graph (the symbol “▲” in FIG. 1 (A)) located at the center in the vertical axis direction of the graph is the average value of each sample. Is shown. The height connecting the vertices of the rhombus indicates a 95% confidence interval for each sample mean and corresponds to the diameter of the circle located to the right of the rhombus. The two horizontal parallel lines inside the rhombus are referred to as overlap marks (the symbol "Δ" in FIG. 1 (A)). If the vertical parallel line connecting the overlap marks of the test group does not overlap with the vertical parallel line of the graph connecting the overlap marks of the control group in the horizontal axis direction of the graph, the test group is the control group. It is shown that there is a significant difference at the significance level of 5%.

As shown in Table 1 and FIG. 1, the post-addition of (E) -4,5-epoxy- (E) -2-decenal can significantly suppress the heated odor in both aroma and flavor. all right.

[Example 2. (E) -4,5-Epoxy- (E) -2-Desenal's evaluation of the heat odor suppressing effect in the pre-addition treatment]
When (E) -4,5-epoxy- (E) -2-decenal is added to non-heat-treated milk, which is raw milk, and then sterilized at ultra-high temperature (pre-addition), (E) -4,5-epoxy- (E) -Whether or not the strength of the heated odor changes depending on the amount of -2-decenal added was investigated by sensory evaluation. As the conditions for ultra-high temperature sterilization, two types of conditions having different heat histories (heat application), that is, a condition of 130 ° C. for 2 seconds and a condition of 140 ° C. for 3 seconds were used. Here, sterilization under the condition of 140 ° C. for 3 seconds is sterilization commonly known as "long life" or "ultra-high temperature sterilization", and has a higher heat history than sterilization under the condition of 130 ° C. for 2 seconds. The deadline is extended, but the heating odor tends to be stronger.

2-1. Preparation of milk sample (1)
As a test group, the (E) -4,5-epoxy- (E) -2-decenal solution used in Example 1 was applied to raw milk produced in Hokkaido with (E) -4,5-epoxy- (E) -2-. Milk samples 2A-1 and 2A-2 are obtained by subjecting to ultra-high temperature sterilization (UHT) at 130 ° C. for 2 seconds by an indirect heating method after adding the desenal so that the addition amount is 5 ppb and 10 ppb, respectively. rice field.

As a control group, milk control 2A was obtained by subjecting raw milk produced in Hokkaido to ultra-high temperature sterilization (UHT) at 130 ° C. for 2 seconds.

2-2. Preparation of milk sample (2)
As a test group, the (E) -4,5-epoxy- (E) -2-decenal solution used in Example 1 was applied to raw milk produced in Hokkaido with (E) -4,5-epoxy- (E) -2-. Milk samples 2B-1 and 2B-2 are obtained by subjecting them to ultra-high temperature sterilization (UHT) at 130 ° C. for 2 seconds by an indirect heating method after adding the desenal so that the amount added is 15 ppb and 25 ppb, respectively. rice field.

As a control group, milk control 2B was obtained by subjecting raw milk from Hokkaido to ultra-high temperature sterilization (UHT) at 130 ° C. for 2 seconds.

2-3. Preparation of milk sample (3)
As a test group, the (E) -4,5-epoxy- (E) -2-decenal solution used in Example 1 was applied to raw milk produced in Hokkaido with (E) -4,5-epoxy- (E) -2-. Milk samples 2C-1 and 2C-2 are obtained by subjecting to ultra-high temperature sterilization (UHT) at 140 ° C. for 3 seconds by an indirect heating method after adding the desenal so that the amount added is 15 ppb and 25 ppb, respectively. rice field.

As a control group, the heat-treated milk obtained by subjecting raw milk produced in Hokkaido to ultra-high temperature sterilization (UHT) at 140 ° C. for 3 seconds by an indirect heating method was designated as milk control 2C.

2-4. Sensory evaluation method and statistical processing Sensory evaluation and statistical processing were performed in the same manner as in Example 1.

2-5. Sensory evaluation results The results obtained by the sensory evaluation of aroma and flavor of milk samples are shown in Tables 2 to 4 and FIGS. 2 to 4, respectively. The meanings of the symbols and figures in the table are the same as those in Table 1 and FIG.

As shown in Tables 2 to 4, it was found that the pre-addition of (E) -4,5-epoxy- (E) -2-decenal tends to suppress the heated odor. In particular, at 130 ° C. for 2 seconds, when the amount of (E) -4,5-epoxy- (E) -2-decenal added is 15 ppb or more, the heated odor is significantly increased in both aroma and flavor. Suppressed. Further, in UHT at 140 ° C. for 3 seconds, when the amount of (E) -4,5-epoxy- (E) -2-decenal added was 15 ppb or more, there was a tendency to suppress the heated odor in the flavor.

[Example 3. (E) -4,5-Epoxy- (E) -2-Desenal's effect of suppressing the heated odor of whipped cream]
A cream having a milk fat content of 35% (produced in Hokkaido) was subjected to ultra-high temperature sterilization (UHT) at 148 ° C. for 2 seconds by a direct sterilization method to obtain a dairy product. As a test group, the amount of (E) -4,5-epoxy- (E) -2-decenal solution added to the obtained dairy product and (E) -4,5-epoxy- (E) -2-decenal was added. Was added so as to be 1.0 ppb to obtain cream sample 1.

As a control group, a dairy product obtained by subjecting a cream having a milk fat content of 35% (produced in Hokkaido) to ultra-high temperature sterilization (UHT) at 148 ° C. for 2 seconds by a direct sterilization method was designated as Cream Control 1.

35 g of sugar was added to 500 g of cream sample 1 and whipped using a mixer (manufactured by Hobart) at medium speed until it stood for 10 minutes to obtain whipped cream sample 1. Similarly, the cream control 1 was whipped to obtain the whipped cream control 1. When the obtained whipped cream was comparatively tasted by three people, the whipped cream sample 1 showed that the heated odor in the flavor was suppressed with respect to the whipped cream control 1.

According to the present invention, it is possible to manufacture and use a milk component-containing food or drink having a variety of storage methods and a long best-by date while suppressing a heated odor and improving the flavor on an industrial scale. can.

Claims (4)

Heat-treated foods and drinks containing milk components as raw materials and externally added (E) -4,5-epoxy- (E) -2-decenal (however, milk components and (E) -6- (Excluding heat-treated foods and drinks containing octenal)
The milk component is a non-heat-treated milk component, and the external addition amount of (E) -4,5-epoxy- (E) -2-decenal is 1 ppb or more, or the milk component is heat-treated milk. The heat-treated food or drink which is a component and whose external addition amount of (E) -4,5-epoxy- (E) -2-decenal is 0.01 ppb or more. The heat-treated food or drink according to claim 1, wherein the heat treatment is a heat treatment at a temperature of 80 ° C to 155 ° C. (E) -4,5-epoxy- (E) -2-decenal and the non-heat-treated milk component were added to the (E) -4,5-epoxy- (E) -2-decenal as an external addition amount of 1 ppb. Heat-treated foods and drinks, including obtaining heat-treated foods and drinks by subjecting them to the above-mentioned mixing treatment and heat treatment (excluding heat-treated foods and drinks containing milk components and (E) -6-octenal). Manufacturing method. The heat-treated milk component and (E) -4,5-epoxy- (E) -2-decenal were added to the external addition amount of (E) -4,5-epoxy- (E) -2-decenal. Production of heat-treated foods and drinks (excluding heat-treated foods and drinks containing milk components and (E) -6-octenal), including obtaining heat-treated foods and drinks by subjecting them to a mixing treatment of 01 ppb or more. Method.

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