JP2627804B2 - Sustained vanilla milk flavor composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel vanilla flavor composition having excellent palatability, and more particularly, to a vanilla bean material comprising a milk material, a monosaccharide and a disaccharide. Amino-carbonyl in the presence of at least one saccharide selected from the group consisting of proline, aspartic acid, glutamic acid and an amino-carbonyl reactive component selected from at least one amino acid selected from the group consisting of salts thereof. The present invention relates to a novel vanilla milk flavor composition having a cooking flavor of vanilla and milk, which is excellent in strength, durability and palatability by heat treatment under reaction occurrence conditions.

(Prior Art) Vanilla flavor is an important flavor that has been widely used for food and drink since ancient times.

As a natural vanilla flavor, vanilla beans are supplied to the market in the form of vanilla extract obtained by extraction treatment with various organic solvents. Such a vanilla extract can be obtained, for example, by extracting shredded vanilla beans with hydrous ethanol.In order to avoid heat change of the flavor component contained in the vanilla beans, extraction is performed under relatively low temperature conditions. It is common to employ temperature.

(Problems to be Solved by the Invention) The conventional vanilla extract obtained as described above has a relatively weak flavor imparting or modulating ability, so that it is not possible to impart a flavor unique to vanilla to foods and drinks. It has the disadvantage that quantities have to be added. In particular, vanilla extract blends very well with dairy flavors, but on the other hand, because of its relatively weak flavor imparting or modulating ability,
When added to dairy products, there is a disadvantage that the flavor imparting effect is not remarkably exhibited due to the inferior flavor intensity of the dairy products.

(Means for Solving the Problems) The present inventors conducted research to overcome the above-mentioned drawbacks or difficulties, and first co-extracted a vanilla bean material with an extraction solvent in the presence of a spice-based plant material. Method for producing vanilla flavor with enhanced water solubility (Japanese Patent Publication No. Sho 62-51098)
And vanilla beans, C ₂ -C ₄ the α- di saccharide, a C ₂ ~C ₄ α, β
-Selected from at least one saccharide selected from the group consisting of hydroxy saccharides, monosaccharides and disaccharides and / or at least one amino acid selected from the group consisting of proline, oxyproline, arginine, lysine and salts thereof Sustained vanilla flavors which have been heat-treated under the conditions where amino-carbonyl reaction occurs in the presence of at least one amino-carbonyl reactive component have been proposed (JP-B-63-21460).

On the other hand, in Europe, vanilla beans are added to milk (milk) together with pods, warmed, strained, then added with egg yolk, sugar and the like, and used as an ice cream mix material.

The present inventors have made further improvements based on these findings, and as a result, by heating the vanilla bean material in the presence of dairy materials, sugars and amino acids, vanilla excellent in strength, durability and palatability And found that a novel vanilla milk flavor having the cooking flavor of milk was obtained, and completed the present invention. Accordingly, it is an object of the present invention to provide a new type of vanilla milk flavor that has never existed before.

 Hereinafter, the specific contents of the present invention will be described in more detail.

Sustained vanilla milk flavor composition of the present invention, vanilla bean material is a dairy raw material, at least one saccharide selected from the group consisting of monosaccharides and disaccharides and proline, aspartic acid, glutamic acid and salts thereof. It can be obtained by heat treatment under the conditions where amino-carbonyl reaction occurs, in the presence of an amino-carbonyl reactive component selected from at least one selected amino acid.

As the vanilla bean material, for example, vanilla beans such as bourbon vanilla, Mexican vanilla, Tahiti vanilla, Java vanilla, and the like, shredded material, crushed material, dried product thereof, powder and granular material by freeze-crushing, or vanilla bean The shredded product is extracted with an organic solvent, for example, ethanol having a concentration of about 20 to 60%, and then a vanilla extract obtained by concentration and a non-volatile solvent such as glycerin and propylene glycol are added during the concentration. Examples include vanilla oleoresin obtained by recovering the solvent.

Examples of the milk raw materials include milk such as raw milk, ordinary milk, processed milk and skim milk; powdered milk such as whole milk powder, skim milk powder and adjusted milk powder; sugar-free condensed milk, sweetened condensed milk, sweetened skim condensed milk and the like. Creams such as high fat creams, normal fat creams, high fat fat replacement creams, normal fat fat replacement creams and coffee whiteners; whey concentrates and enzymes such as acids, alkalis or lipases and proteases of these milk raw materials And a mixture of the above-mentioned milk raw materials, and the like.

The amount of the milk raw material as exemplified above can be appropriately selected, but generally, it is based on 1 part by weight of the raw material vanilla beans (however, vanilla extract and oleoresin are converted to the weight of the used beans; the same applies hereinafter). About 0.01 as milk solids
An addition amount of about 50 to 50 parts by weight, more preferably about 0.1 to 10 parts by weight can be exemplified.

Examples of the amino acid as the amino-carbonyl-reactive component include proline, aspartic acid, glutamic acid and salts thereof, for example, salts such as sodium aspartate and sodium glutamate, and other amino acids if desired. Can also be added.

Examples of the saccharide as the amino-carbonyl reactive component include, for example, threose, ribose, glucose, erythrose, xylose, fructose,
Mono- and disaccharides such as deoxyribose, rhamnose, sucrose, maltose, lactose and the like. These amino acids and sugars can be used alone or in combination of two or more.

The addition amount of the amino-carbonyl reactive component as exemplified above can be appropriately selected. As the amount of amino acids added,
About 0.001 to 5% by weight, more preferably about 0.01 to about 1% by weight based on the weight of the raw material vanilla beans can be exemplified.

The amount of the sugar added is, for example, about 0.1 to 20 parts by weight, preferably about 0.5 to 10 parts by weight per 1 part by weight of vanilla beans.
The amount of addition such as parts by weight can be exemplified.

In the present invention, in addition to the above-mentioned milk raw material and amino-carbonyl reactive component, egg material, for example, whole egg, egg yolk,
A more unique vanilla milk flavor by combining dried whole egg, sweetened egg yolk, dried egg yolk, and an enzyme-treated product of these egg materials treated with lipase, phos lipase, protease and other enzymes, and any mixture thereof. Can be obtained. The amount of the egg material to be added can be arbitrarily selected.
The addition amount may be, for example, about 0.01 to 1 part by weight based on part by weight.

In the present invention, in addition to the above-mentioned materials, gum arabic, tragacanth gum, locust bingham, xanthan gum, dextrin, modified starch, and other thickeners or stabilizers can also be added. Further, if desired, a flavoring agent such as salt, a salty organic acid salt, a nucleic acid seasoning, and the like; a natural essential oil, a synthetic flavoring compound, and a flavoring composition prepared by mixing them can be added.

To illustrate one preferred embodiment of the present invention, for example,
In shredded or finely divided vanilla beans, milk ingredients such as milk and whole fat condensed milk cream, and then at least one amino acid and monosaccharide and disaccharide selected from the group consisting of proline, aspartic acid, glutamic acid and salts thereof At least one saccharide selected from the group consisting of: and optionally a solvent such as water, ethanol, propylene glycol, or glycerin.
The vanilla milk flavor of the present invention can be obtained by heating at about 10 minutes to about 5 minutes while stirring in an open container or a closed container while stirring. If desired, the vanilla milk flavor can be separated and removed from the solid content by operations such as centrifugation and filtration to form a liquid material.

According to another aspect, for example, a solvent such as water, ethanol, propylene glycol, glycerin or a mixture of two or more thereof is added to shredded vanilla beans,
After extracting by a known method to obtain a vanilla extract, the vanilla extract may be converted into a whole fat condensed milk, a whole fat concentrated milk, or a milk raw material such as an enzymatic degradation product thereof, at least one of the saccharides and the amino acid The vanilla milk flavor of the present invention can also be obtained by adding at least one of the above compounds and heating and stirring the mixture at about 50 ° C. to about 105 ° C. for about 10 minutes to 5 hours.

The vanilla milk flavor of the present invention, which can be obtained by exemplifying the several aspects described above, is characterized in that, in the presence of a natural vanilla bean material, an amino-carbonyl reactive component consisting of milk raw materials, sugars and amino acids, -A product heat-treated under carbonyl reaction-inducing conditions, in addition to milk, in addition to vanilla flavor in which flavor imparting or modulating ability is significantly enhanced compared to conventional vanilla extract. It is a cooked vanilla milk flavor that has an unprecedented unique flavor and is imparted with excellent durability.

The vanilla milk flavor of the present invention can be in the form of a solution, a concentrated liquid, a paste, a powder, or any other form, and imparts or modulates an excellent and enhanced flavor and flavor as compared with a conventional vanilla flavor. As a long-lasting vanilla milk flavor with the ability, it is advantageous in the same field as the conventional vanilla flavor, and also in the field where the addition amount is too large in the case of the conventional vanilla flavor and the use is restricted. Can be used for

For example, frozen desserts such as ice cream and sherbet; Western confectionery such as chocolate, biscuit, cream puff, pudding, bavarois, mousse; breads, candy,
It can be used as a filling material for filling centers such as chocolates and baked goods; whipped creams, fat creams; drinks such as cocoa drinks; and flavor imparting or modulating agents for foods and drinks such as liqueurs.

Hereinafter, several examples of the persistent vanilla milk flavor of the present invention and a method for producing the same will be described in more detail with reference to examples.

(Example) Reference Example 1 Production of vanilla extract 250 g of 50% ethanol (v / v) was added to 100 g of shredded vanilla beans (Bourbon), and the mixture was extracted with stirring at 60 to 65 ° C for 5 hours.
After liquid separation, add 250 g of 50% ethanol (v / v)
The mixture was stirred and extracted again at ~ 65 ° C for 5 hours, and the filtrate was combined and concentrated.
400 g of vanilla extract was obtained. (Reference product 1: 1 g of the extract is equivalent to 0.25 g of vanilla beans) Reference Example 2 Production of vanilla oleoresin 100 g of shredded vanilla beans (bourbon) is added with 500 g of 50% (v / v) ethanol to 60- The mixture was stirred and extracted at 65 ° C. for 5 hours. The extract obtained by removing insolubles was added with 25 g of glycerin and concentrated under reduced pressure to obtain 50 g of Brix70ix vanilla oleoresin (reference product 2: 1 g of this oleoresin corresponds to 2 g of vanilla beans).

Example 1 The following mixture was heated and stirred at 95 ± 2 ° C. for 1 hour.

Sweetened condensed milk (milk solids content 30.3%) 250 g Full fat concentrated milk (milk solids content 35%) 200 g Upper sucrose 50 g Dextrose fructose liquid sugar (Bx75 ラ) 350 g Vanilla oleoresin (reference 2) 100 g Vanilla extract (Reference product 1) 50 g tragacanth gum 2 g L-sodium aspartate 3 g L-proline 1 g L-sodium glutamate 1 g L-valine 0.8 g DL-alanine 1 g Total 1008.8 g The obtained composition is a preferred roast. It was rich in taste and excellent in palatability, had a unique aroma and flavor of cooked vanilla and milk, and had sufficient flavor strength even when diluted 50 times with water.

Example 2 The following mixture was heated and stirred at 95 ± 2 ° C. for 1 hour.

Sweetened condensed milk (milk solid content 30.3%) 260 g Whole fat concentrated milk (milk solid content 35%) 170 g Upper sucrose 50 g Glucose fructose liquid sugar (Bx75 ゜) 360 g Ground vanilla (50 mesh) 100 g Vanilla extract ( Reference 1) 30 g egg yolk 30 g locust bean gum 5 g L-sodium aspartate 2 g L-proline 0.5 g DL-alanine 0.5 g L-valine 0.5 g Total 1008.5 g The resulting composition is a rich and preferred custard The vanilla milk flavor was excellent in palatability with flavor.

(Effects of the Invention) According to the present invention, completely different from conventional vanilla extract or vanilla oleoresin, it is not a simple vanilla flavor but a very palatability cooked with vanilla and dairy products, eggs, etc. A vanilla milk flavor having an abundant new flavor and having a tens of times the flavor intensity as compared with ordinary cooked products is obtained. Such a vanilla milk flavor cannot be obtained by simply blending a vanilla extract and a dairy product, but is a character flavor created for the first time by the present invention. The vanilla milk flavor of the present invention is incorporated into beverages such as ice cream and other desserts, biscuits, cookies, cream puffs, bavarois, milk pudding, hot cakes, candy, chocolate and confectionery such as chewing gum, cocoa drinks and egg nogs. , It is possible to give a flavor that is extremely excellent in palatability. The amount of the vanilla milk flavor of the present invention to be added to the food or drink can be arbitrarily selected, but generally includes about 0.01 to 10% based on the weight of the food or drink.

In addition, the vanilla milk flavor composition of the present invention was prepared by mixing the above ingredients with vanilla extract, vanilla bean extract such as vanilla oleoresin, vanillin, ethyl vanillin and other synthetic and natural flavor components. The compounded vanilla flavor is useful for producing a novel vanilla flavor.

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Claims (2)

(57) [Claims] 1. The vanilla bean material is at least one selected from the group consisting of milk raw materials, monosaccharides and disaccharides, and at least one amino acid selected from the group consisting of proline, aspartic acid, glutamic acid and salts thereof. A persistent vanilla milk flavor composition obtained by heat-treating under the condition where amino-carbonyl reaction occurs, in the presence of an amino-carbonyl reactive component selected from one type. 2. The composition according to claim 1, wherein an egg material is added during the heat treatment.