JP3526881B2 - Flavor improver - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavor improving agent, and more particularly to a flavor improving agent which gives a good flavor when used in foods. [0002] The flavor of foods is one of the important factors in giving a rich and satisfying dietary life, and has conventionally improved the flavor of foods. Many attempts have been made for this. On the other hand, many foods have reduced stability over time and, for example, have an unpleasant odor such as putrefaction odor or rancidity with a decrease in flavor, and it is a common experience that the value of food is significantly impaired. . [0003] Conventionally, various food additives have been used in order to maintain the flavor of food rich.
Various emulsifiers, proteins, flavors and the like have been proposed. Of these, recently, a combination of lipids and proteins represented by various emulsifiers is used as a simple mixture (JP-A-63-221725), and a combination is used as an emulsified oil / fat composition (JP-A-57-221). -26540). However, these do achieve some initial objectives in terms of preserving the flavor of the food, but are still not sufficient to further enhance the flavor expression inherent in the food and further enhance its body taste. Therefore, at present, there is a need for a flavor improver which is added to foods and has the effect of enhancing the flavor and body taste inherent to the foods and which is easy to handle. Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, have completed the present invention. That is, in the present invention, the mixing ratio of protein and lipid is 1/1 to 1
10/1 (weight ratio) of a conjugate of lipid and protein
A flavor improver comprising a lipid protein complex,
Protein protein complex, skim milk powder, whole milk powder, casein,
A protein, soy protein, serum protein, fish meat powder, egg white powder and
And one or more proteins selected from egg yolk powder,
Lipids selected from soy lecithin and egg yolk lecithin in water
Disperse and emulsify by mechanical means and / or sonication
The resulting emulsified composition has a temperature not exceeding 40 ° C.
That it was prepared by dehydration and drying in the temperature range
It is intended to provide a characteristic flavor improver . [0005] It has been known that lipids and proteins form lipid-protein complexes with strong affinity (see, for example,
No. 60-95000), and in particular, some uses have been found as a new food material in the food field (for example, Japanese Patent Application Laid-Open No. 62-241511 [Defoaming agent for food], Japanese Patent Application No. 62-58960 [For frying] Additives]). On the other hand, since a lipid protein complex exists in a living body, for example, as a component of a fat globule membrane, an attempt has been made to use a living tissue itself containing the lipid protein complex for modifying food (Japanese Patent Application Laid-Open No. 58-1983). twenty one
6659 and 57-26540). However, it has not yet been reported that the addition of a lipid-protein complex formed from lipids and proteins to foods or the combined use with other food materials significantly improves or modifies the flavor of foods. unacceptable. Hereinafter, the present invention will be described in detail. The protein used in the present invention is a water-soluble protein. As the protein, milk protein, vegetable protein, animal protein, etc., or a protein preparation comprising these, such as skim milk powder, whole milk powder, casein, whey protein, soybean powder, serum protein, fish meat powder, egg white powder, egg yolk One type or two or more types selected from powders and the like can be mentioned. [0007] The lipids used in the present invention include monoglycerides, diglycerides, triglycerides, glycolipids, phospholipids and the like. Examples of the monoglyceride, diglyceride and triglyceride include those containing a saturated fatty acid residue having 8 to 24 carbon atoms and an unsaturated fatty acid residue. Examples of glycolipids include, for example, monogalactoside monoglyceride (MGMG), monogalactoside diglyceride (MGDG), and digalactoside monoglyceride (D
GMG), digalactoside diglyceride (DGDG) and the like. Examples of the phospholipid include lecithin of plant or animal origin and those obtained by purifying or enzymatically decomposing them. Among these lipids, phospholipids such as lecithin are preferred. The lecithin used in the present invention includes animals and plants such as soybean, egg yolk, beef tallow, rapeseed, sunflower, safflower, cottonseed, corn, linseed, rubber, olive, rice, cutting, grape, avocado, palm, palm and the like. Lecithin, not limited to a specific lecithin. But,
Vegetable lecithin, particularly soybean lecithin, is desirable in terms of price, raw materials and flavor. With the progress of lecithin purification technology in recent years, various types of lecithin, such as paste, powder, gum, and lump, have been developed depending on the degree of purification, and any type of lecithin can be used in the present invention. , The powder type is preferred. The lipid-protein complex which is a conjugate of lipid and protein according to the present invention is obtained by the following method based on the knowledge that lecithin and protein show a strong affinity and form a lecithin-protein complex. It is something that can be done. The first method is to disperse proteins, lipids and, if necessary, other components in water, and emulsify the mixture by mechanical means and / or ultrasonic treatment, etc., to obtain a lipid protein by dehydration and drying. This is a method for preparing a complex. The lipid protein complex referred to in the present invention is present in the emulsified composition obtained here, but the complex prepared by dehydration and drying treatment is more preferable in terms of handling and effect. With respect to the emulsified form of the emulsified composition, oil-in-water type (O / W type), water-in-oil type (W / O type), oil-in-water-in-oil type (O / W type)
(W / O type) and the like, but any form may be used. The mixing ratio of the mixture of protein and lipid to water is preferably from 1/99 to 99/1 (weight ratio), and more preferably from 10/90 to 50/50 (weight ratio). The particle size of the emulsion composition is preferably from 0.1 to 100 μm, more preferably
0.5 to 10μ. The protein and the mixing ratio of lipids in the emulsion composition containing the protein and lipid is 1 / 1-10 / 1 (weight ratio). When the above ratio is less than 1/1 , the effect of the target food does not sufficiently express a rich flavor, and the effect is flattened out in a system in which the amount of protein exceeds 10/1, which is excessive. The flavor improver of the present invention can be obtained by subjecting the emulsion composition obtained as described above to a dehydration drying treatment. Known methods such as spray drying, reduced pressure drying, freeze drying, fluidized drying, and flash drying can be used as the dehydration drying method. However, as a treatment condition relating to the flavor of the food, treatment at a high temperature tends to cause problems such as yellowing and carbonization. Therefore, a treatment at a temperature not exceeding 40 ° C. is preferable. The shape of the flavor improver obtained may be in the form of a powder, granules or paste, depending on the moisture content of the flavor improver. The size of the shape is not particularly limited, except that it is inconvenient to handle if it is lump in consideration of convenience in use. Regarding the water content of the flavor improver of the present invention relating to the above-mentioned shape, it is 20% by weight or less, preferably 12% by weight or less.
% By weight, more preferably 10% by weight or less. In the present invention, after the freeze-drying treatment, a pulverization treatment which is commonly used in the art can be further performed. Another method for obtaining a lipid protein complex which can be used in the present invention is described in, for example, Japanese Patent Application Laid-Open No. 3-251143, which discloses a method for producing buttermilk by-produced when collecting butter from milk cream. This is a method of obtaining a milk fat globule membrane by ultrafiltration or isoelectric precipitation. Foods to which the flavor improver of the present invention can be applied include, for example, frozen mash, mash, bamboo ring, sweet potato, fish sausage, hamburger, meat dango, salad, soup,
Dairy products, powdered soups, dairy powdered drinks, ice cream,
Sauce, bread, meat sauce, coffee, tea, soft drinks, cocoa, baked goods, cakes, cookies, custards, budding, hot cake mix, tomato ketchup, chocolate, mayonnaise, pickles, mustard,
Cheese, dressing, noodles, steamed buns, croquettes, donut, margarine, shortening, yogurt, processed miso, sherbet, boiled tsukudani, sprinkle, seasonings, sauces, side dishes, egg products, gyoza, shomai, curry, curry roux, peanut butter And the like. The addition amount of the flavor improver of the present invention depends on the applicable food and cannot be limited, but is generally 0.05 to 10.0% by weight, preferably 0.10 to 3.0% by weight based on the applied food.
It is. Furthermore, when a food material containing flavor components such as food flavors, spices and flavor oils is used in combination with the flavor improver of the present invention, the unique flavor of the food can be more remarkably expressed. Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples. The parts in the examples are on a weight basis. Example 1 Whey protein (trade name: Millpro H: manufactured by San-ei Chemical Co., Ltd.)
100 g and 80 g of soybean lecithin (trade name: SLP White: manufactured by Tsuru Lecithin Co., Ltd.) were kneaded, dispersed in 2 liters of water, and homogenized with a homomixer. The obtained emulsion was treated with 0.
The solution was dehydrated under reduced pressure at 1 Torr to make the water content of the solid 10.8% by weight. This was pulverized and sieved with a 20-mesh sieve to obtain 150 g of the flavor improver of the present invention (hereinafter abbreviated as Sample-1). The above-mentioned raw material protein, whey protein, an emulsion of whey protein and soybean lecithin, and the obtained sample
1. The respective gel filtration patterns were compared. For gel filtration, Toyopearl HW-65 was used as a filler, and 0.1 M potassium phosphate buffer (pH 6.0) was used as a transfer medium. The result is shown in FIG. It is clear from FIG. 1 that Sample-1 efficiently formed the complex. Further, the present inventors have proposed a method for simply quantifying the complexation of protein and lipid, as a method for reducing the amount of lipid extracted into n-hexane by binding protein and lipid. I paid attention. A 2 g sample composed of the protein-lipid composition was weighed into a sealed Erlenmeyer flask, and 15 ml of pure water, n-
Hexane is added, and the mixture is stirred at 20 ° C. for 15 minutes. After standing, 10 ml of the upper layer (hexane layer) is separated, hexane is distilled off, and the weight of the solid is precisely weighed. From the obtained hexane soluble matter weight, the free lipid ratio (%) = (n-hexane soluble matter weight × 1.5) /
(Weight of lipid in 2 g of sample). A kneaded product obtained by kneading whey protein and soy lecithin, which are the above raw materials, after dispersing the kneaded product,
When the percentage of free lipid in the emulsion obtained by homogenization and in Sample-1 was measured, the results shown in Table 1 were obtained. [Table 1] Application Example 1 A whipped cream is manufactured according to the following formulation and manufacturing method.
The cream flavors were compared. <Ingredients> (Oil phase) Hardened rapeseed oil (melting point 32.8 ° C) 20 parts Hardened coconut oil (melting point 34.5 ° C) 6 parts Butter fat (melting point 32.4 ° C) 14 parts Lecithin 0.28 part (aqueous phase) Water 54.5 parts Skim milk powder 4 parts Sucrose fatty acid ester (HLB 11) 0.2 part Hexametaphosphate 0.1 part Sample-1 0.5 part <Production method> After dissolving or dispersing the oil phase and the aqueous phase respectively, pre-emulsification, high-pressure homogenization, sterilization, and To obtain a creamy fat composition. One liter of this composition was mixed with 80 g of granulated sugar and whipped with a cream mixer to obtain a whipped cream. For comparison, Sample-1 was not added,
A kneaded product obtained by adding 0.5 parts of the whey protein used in Example 1 in place of Sample-1, and a kneaded product obtained by kneading the whey protein used in Example 1 in place of Sample-1 and soybean lecithin
A product to which 0.5 part was added was produced in the same manner as described above. Sample-
Sensory evaluation of cream flavor was performed using the cream containing no 1 as a control. Table 2 shows the results. Sample-1 additive was a cream with a strong milk flavor and richness. [Table 2] Note) *: Flavor rank is better by 20 panelists, 1 point control is slightly better than 2 points control 3 points control is slightly better than 4 points control 5 points ranking The total score was shown. Example 2 Milk protein (trade name: PL80: manufactured by Shoei Foods Co., Ltd.) 100
g was dispersed and dissolved in 2 liters of water, and 40 g of soybean lecithin (trade name: Nisshin DX: manufactured by Nisshin Oil Co., Ltd.) was added and homogenized with a homomixer. 0.1 To
The mixture was dehydrated under reduced pressure at rr to make the water content of the solid 6.5% by weight. This was pulverized and sieved with a 20-mesh sieve to obtain 120 g of the flavor improver of the present invention (hereinafter abbreviated as Sample-2). The percentage of free lipid determined according to Example 1 was 5.1%. Application Example 2 Bread was produced according to a conventional method using the following dough composition, and the flavor was evaluated in the same manner as in Application Example 1. <Formulation> Strong powder 300 parts yeast 6 parts yeast food 0.3 part sugar 9 parts salt 4.5 parts skim milk powder 2 parts shortening 6 parts sample-2 0.5 parts water 216 parts 2 and 0.5 part (in terms of solids) of the emulsion of Example 2 were added in the same manner as described above. Sample-2 was used as a control with no added bread.
The sensory evaluation of the bread flavor was performed in the same manner as in Application Example 1. Table 3 shows the results. In the bread to which the sample-2 was added, generation of the acid odor of the bread was suppressed, and the fragrant aroma of the bread was significantly improved. [Table 3] Example 3 400 g of skim milk powder (trade name: skim milk powder: manufactured by Snow Brand Milk Products Co., Ltd.)
Was dispersed and dissolved in 2 liters of water, centrifuged, and the soybean lecithin (trade name: Epicron 200:
80 g (Lucas Meyer) was added and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr to make the water content of the solid 7.0% by weight. Crush this thing, 20
The mixture was sieved with a mesh sieve to obtain 420 g of the flavor improving agent of the present invention (hereinafter abbreviated as Sample-3). The free lipid ratio was determined according to Example 1 to be 5.8%. Application Example 3 A coffee whitener was produced according to the following formulation and production method, and the evaluation of coffee flavor was compared. <Ingredients> (Oil phase) Hardened soybean oil (melting point 32.0 ° C) 25 parts Glycerin fatty acid ester 0.02 parts (Aqueous phase) Water 71 parts Skim milk powder 4 parts Sucrose fatty acid ester (HLB 14) 0.2 parts Dibasic sodium phosphate 0.02 parts Sample -30.5 parts <Preparation method> After preparation by dissolving or dispersing each of the oil phase and the aqueous phase, preliminary emulsification, high-pressure homogenization, and sterilization treatment were performed to obtain a creamy fat composition according to a conventional method. Using this synthetic cream, a coffee test was performed. 2 g of instant coffee was dissolved in 100 ml of water and heated to 80 ° C., and 10 ml of synthetic cream was put into the solution for sensory evaluation. As a control, a synthetic cream containing no sample-3 was produced. The addition of Sample-3 alleviated the bitterness of the coffee and enhanced the rich coffee flavor. Example 4 Soybean lecithin (trade name Nisshin D) was prepared by dispersing and dissolving 400 g of egg white powder (manufactured by Taiyo Kagaku Co., Ltd.) in 2 liters of water.
X: manufactured by Nisshin Oil Co., Ltd.) and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr,
The water content in the solid was 8.6% by weight. Crush this thing, 2
The mixture was sieved with a 0-mesh sieve to obtain 440 g of the flavor improver of the present invention (hereinafter abbreviated as Sample-4). The percentage of free lipid determined according to Example 1 was 7.1%. Application Example 4 A dressing was manufactured according to the following composition and manufacturing method, and the flavor evaluation was compared. <Formulation> 65 parts of soybean oil 9.4 parts of vinegar 4.6 parts of spices 1 part of sucrose fatty acid ester (HLB 16) 1 part of sample-4 0.5 part of water 12 parts <Production method> Spice, emulsifier, vinegar and sample-4 were added to water and mixed with stirring. Soybean oil is added dropwise to the mixture and pre-emulsified. A dressing was obtained by homogenizing sufficiently in a colloid mill. As a control, a dressing without sample-4 was prepared. The addition of Sample-4 resulted in a rich dressing that made use of the spice flavor. Example 5 Soy protein (Solpy 1500 (trade name), manufactured by Nisshin Oil Co., Ltd.) 20
80 g of yolk lecithin (manufactured by Kewpie Co., Ltd.) was added to a solution of 0 g dispersed and dissolved in 2 liters of water, and homogenized with a homomixer. The obtained emulsion was dehydrated under reduced pressure at 0.1 Torr to reduce the water content of the solid to 10.1% by weight. This was pulverized and sieved with a 20-mesh sieve to obtain 230 g of the flavor improver of the present invention (hereinafter abbreviated as Sample-5). The percentage of free lipid determined according to Example 1 was 11.4%. Application Example 5 A liquid corn soup was produced according to the following formulation and production method.
The flavor evaluation was compared. <Ingredients> Corn 13 parts Starch 1 part Soybean hardened oil (melting point 32.2 ° C) 6 parts Milk 5 parts Powdered candy 2 parts Seasoning 2 parts Glycerin fatty acid ester 0.2 parts White roux 2 parts Sample-5 0.6 parts Water 68.2 parts > Add starch, powdered candy and seasoning to water and dissolve, then add fat and oil with emulsifier dissolved. Next, a roux and a corn are added, and the milk and the sample-5 are added with stirring. The obtained pre-emulsion was homogenized sufficiently, sterilized and cooled to produce a liquid corn soup. As a control, a liquid corn soup without sample-5 was produced. The addition of Sample-5 resulted in a rich soup with enhanced corn flavor. The flavor improving agent of the present invention can remarkably improve or modify the flavor of food by adding it to various foods or by using it together with other food materials.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing a gel filtration pattern of whey protein, an emulsion of whey protein and soy lecithin, and Sample-1 performed in Example 1.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-242638 (JP, A) JP-A-63-36773 (JP, A) JP-A-60-95000 (JP, A) 12401 (JP, B1) Nippon Gijutsu, Vol. 28, No. 3 (1978) p. 2-13. Agric. Food. Chem. , Vol. 36, No. 4 (1988) p. 729-732 Journal of the Japanese Association of Home Economics, Vol. 41, No. 3 (1990) p. 265-272 Monthly Food Chemical, Vol. 1, No. 7 (1995) p. 95-100 Japan Food Science, Vol. 3 (1988) p. 33-39 Japan Food Science, Vol. 11 (1983) p. 71-76 (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/03 A21D 2/26 A23C 21/00 A23D 7/00 A23L 1/39

Claims (1)

(57) [Claims 1] The mixing ratio of protein and lipid is 1/1 to 10 /
1 (weight ratio), a wind taste modifier ing from lipid-protein complex which is a conjugate of a lipid and protein, lipid蛋
White matter complex is skim milk powder, whole milk powder, casein, whey
Protein, soy protein, serum protein, fish meat powder, egg white powder and eggs
One or more proteins selected from yellow powder and soybean
Disperse lipids selected from lecithin and egg yolk lecithin in water
Emulsification by mechanical means and / or sonication
Temperature range not exceeding 40 ° C.
It is characterized by being prepared by dehydration and drying in the surrounding area
Flavor improver.