JP3272453B2 - How to maintain and improve the flavor of food and drink - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for maintaining and improving the flavor of foods and drinks, and more particularly to a method of adding a whey protein or a derivative thereof to foods or drinks in accordance with the purpose of use. The present invention relates to a method for maintaining and / or improving various flavors of foods and drinks, such as preventing volatilization of flavor and masking unpleasant odors such as bitterness, astringency, and peculiar odor of foods and drinks.

[0002]

2. Description of the Related Art For the purpose of preventing the volatilization of flavor of foods, conventionally, a cyclic oligosaccharide (cyclodextrin; obtained by reacting starch with a microorganism-derived enzyme; , Β- and γ-cyclodextrins) are known and are commercially available.

[0003] In addition, for the purpose of masking off-flavors such as bitterness, astringency and peculiar smell of foods, flavor components such as oolong tea extract (main component catechin), maltol and ethyl maltol, in addition to the above cyclodextrin, are used. Used.

[0004]

Cyclodextrin, which has been used for the purpose of preventing the volatilization of flavor of foods, includes an aromatic compound in its hydrophobic cyclic molecule (inner diameter of 5 to 10 angstroms). By doing so, the effect can be exhibited. Therefore, the fragrance compound which can be included by cyclodextrin has a disadvantage that its size is 10 Å or less and is limited to hydrophobic substances. In addition, since cyclodextrin itself has a unique sweetness, the amount that can be added to food is limited. The present invention aims to solve these problems.

[0005] Cyclodextrin, oolong tea extract, maltol, ethyl maltol, etc. used for masking off-flavor and off-flavor such as bitterness, astringency and peculiar smell of foods include:
The effect can be noticeable, but in most cases,
The unique flavor alters the flavor of the food itself. The present invention aims to solve these problems.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made to solve these problems. In order to maintain and improve the flavor of food and drink, there is a need for a food additive which may cause food harm. It is not preferable to use, and it is decided to use a highly safe substance. Therefore, we focused on a food or a substance derived from food, which has no problem in safety.

[0007] From an enormous number of foods or food-derived substances, whey, particularly whey protein and its derivatives, is first focused on, and as a result of intensive studies, these substances can maintain and / or maintain the flavor of food and drink widely. It has been discovered for the first time that it has an outstanding effect that it can be improved.

[0008] In addition, whey protein, whey protein concentrate, and the like are originally a part of milk protein, which is a main component of milk, and thus not only have excellent flavor, but also can be added to any food or drink. Does not impair the original flavor of food or beverage. Also, like cyclodextrin, it can be widely used in foods and drinks regardless of the size of the flavoring compound and its hydrophilicity and hydrophobicity.

[0009] Whey protein or whey protein concentrate is a protein rich in essential amino acids L-lysine, L-cysteine and L-cystine, and its addition to foods is nutritionally significant. It is.

The excellent properties inherent in these whey proteins and their derivatives, the prevention of the emission of flavors in foods and beverages, the masking of off-flavors in foods and beverages, etc., newly discovered by the present inventors. Organically combine with a novel effect that can maintain and improve various flavors of the product widely,
As a result of further detailed studies, the present invention has been completed.

In the present invention, a whey protein, a derivative thereof and / or a processed product thereof are used. Whey protein inducers concentrate, separate, denature, fractionate,
It broadly refers to a whey protein inducer obtained by precipitation or other various treatments, and is not limited to whey protein concentrates and whey protein isolates described below.

Whey protein concentrate (Whey Prot)
Ein Concentrate (hereinafter sometimes referred to as “WPC”) refers to a dried product of a liquid obtained by concentrating whey produced as a by-product when producing cheese or casein and separating lactose that crystallizes. And this WPC
Means that 35-80% of its content is protein, of which about 6
0% is β-lactoglobulin, about 20% is α-lactalbumin, and about 13% is immunoglobulin, usually neutral.

Whey protein isolate (Whey Prot)
ein Isolate (hereinafter sometimes referred to as “WPI”) is distinguished from WPC,
Is a native whey protein that has been isolated with higher purity than
Ash, fat and carbohydrates are much lower. In particular, the fat content is as low as 1% or less and is an excellent material. In addition, WPI itself has a very low flavor and color tone, and is very easy to use as a food or drink additive. Further W
Since the protein is undenatured, PI has high solubility in water and maintains high solubility even in an acidic region.

The processed product broadly refers to a processed product obtained by concentrating, pasting, drying, or diluting whey protein or a derivative thereof, and other various processes.

These whey proteins and the like may be added during the production process of foods and drinks and / or to the product, and the effects of heating and cooling do not affect their effects. There is no particular limitation on the amount of addition, but with an amount of 0.01 to 10%, the effect of maintaining and improving the flavor of foods and drinks, such as retention of aroma components and masking of off-flavor and off-odor, is sufficiently exhibited. As described above, whey protein and the like are tasteless and odorless and do not impart a particular flavor to foods and drinks.

The present invention is also characterized in that it can be widely applied to foods and drinks, and can be applied to various beverages, fruit juices, fermented foods, brewed foods, dairy products, fish meat products, animal meat products, processed foods, and other various foods. Can be widely applied.

Now, the present invention will be described in further detail with reference to Examples.

[0018]

Example 1 A grapefruit drink was prepared according to the formulation shown in Table 1 below, and sterilized by heating at 65 ° C. for 10 minutes.
Immediately cooled to below 5 ° C. For these samples, sample no. Sample No. 1 was used as a control. 2 and sample no. For 3, the sensory test was performed by a two-point identification method. The sensory test was performed by 30 skilled sensory inspectors. On the other hand, N
o. 1 to No. After the sample of No. 3 was sealed and filled in a paper container, a part of the container was slightly opened, and the sample was stored at 10 ° C. for 1 week and at 10 ° C. for 2 weeks.
A sensory test was performed as described above.

[0019]

[Table 1]

The results of these sensory tests are shown in Table 2 below.

[0021]

[Table 2]

As is clear from the above results, the sample N
o. 2-No. In all 3, the bitterness peculiar to grapefruit juice was strongly suppressed by adding 0.1% of the whey protein isolate, and the beverage became a mellow flavor beverage as a whole. On the other hand, regarding the intensity of the scent, the sample No. 2
In the case of, immediately after sterilization, the intensity of the scent was weaker than that of the control sample, but the scent became more intense than that of the control after long-term storage at 10 ° C. This tendency is due to the fact that the intensity of the scent immediately after sterilization was compared with that of the control sample. 3 was significant. This is because the aroma components in the control sample containing no whey protein volatilized rapidly in the air, causing a loss in the content, whereas the sample No. containing whey protein did not.
2, and No. 2 The fragrance component in No. 3 is indispensable because the fragrance component is very slowly volatilized into the air as a result of being strongly retained by the whey protein.

[0023]

Example 2 The raw materials shown in Table 3 below were dissolved at 50 ° C.
After homogenization, sterilization treatment was performed at 95 ° C. for 30 minutes and immediately cooled to 50 ° C.

[0024]

[Table 3]

In addition, Streptococcus t
hermophilus IAM-1047 and Lact
obacillus bulgaricus ATCC
After adding 2 kg of a mixed culture bulk starter (defatted milk medium) of -11842 and mixing well, sterilized 90
Filled into cc capacity bottles and fermented at 45 ° C for 3 hours. Then, immediately transfer to a refrigerator, cool to 5 ℃, acidity 0.9
% Yogurt was produced.

The obtained yogurt was stored at 5 ° C. for one week. The flavor after storage was such that the preferred flavor of the fermented milk was preserved as it was, while the unpleasant odor disappeared, and it was confirmed that the yogurt became more delicious as a whole than the yogurt immediately after production. .

[0027]

According to the present invention, the use of whey protein, a derivative thereof, etc. prevents the fragrance peculiar to foods and drinks from being volatilized, masks off-flavors, and maintains the flavor of foods and drinks widely. , Can be improved.

Further, the present invention uses a natural product or a derivative thereof, so that not only safety is extremely high, but also the present invention can be applied to a wide variety of foods and drinks. I have.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-198755 (JP, A) JP-A-58-198254 (JP, A) New Food Industry, Vol. 27, No. 4, p. 60-65 (1985) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/00-1/03 A23C 21/00 A23L 1/22-1/221

Claims (2)

(57) [Claims] Claims: 1. A food or drink having a flavor peculiar to the food or drink.
Te, whey protein, whey protein concentrate, maintaining at least one of whey protein isolate was added to the food and drink of the food or beverage flavor, characterized by the volatilization prevention of the <br/> food products peculiar flavor How to improve. 2. A food or drink having an off-taste odor, and wherein whey protein, whey protein concentrate, at least one of whey protein isolate was added to the food or drink to the masking of bad taste odor of the food or beverage How to maintain and improve the flavor of food and drink.