JP3554747B1 - Food and beverage flavor improver - Google Patents

Abstract

An object of the present invention is to provide a flavor improving agent for foods and drinks which masks off-flavors and off-flavors of foods and drinks by simply adding them to foods and drinks, imparts a rich flavor, and further maintains shelf life by improving shelf life.
SOLUTION: A culture solution obtained by culturing an antimicrobial peptide-producing lactic acid bacterium such as Lactococcus lactis in a medium containing whey, a culture solution from which insolubles and lactic acid bacteria have been removed, and a concentration thereof A flavor improving agent for foods and drinks comprising a product or a dried product, and a food or drink having a flavor improved by adding the flavor improving agent.
[Selection diagram] None

Description

【００１６】
なお、マスキング効果については「全く臭みが無い」を＋３点、「臭みが無い」を＋２点、「臭みが少ない」を＋１点、「標準」を０点、「少し臭みがある」を−１点、「臭みがある」を−２点、「かなり臭みがある」を−３点の７段階で評価し、平均点数を表示した。０．５点以上差がある場合を有意差として評価した。
旨味向上効果については、「明らかに良い」を＋３点、「良い」を＋２点、「少し良い」を＋１点、「標準」を０点、「少し悪い」を−１点、「悪い」を−２点、「かなり悪い」を−３点の７段階で評価し、平均点数を表示した。
弾力性については、「かなり弾力性がある」を＋３点、「弾力性がある」を＋２点、「少し弾力性がある」を＋１点、普通（標準）を０点、「少し弾力性がない」を−１点、「弾力性がない」を−２点、「かなり弾力性がない」を−３点の７段階で評価し、平均点数を表示した。
【００１７】
表１より、本発明風味改良剤を使用すると明らかな獣臭のマスキング効果及び風味改良効果が得られることが判明した。
次に、上記サンプルを２５℃で保存し、直後及び２日後の一般生菌数（／ｇ）を測定し、表２に示した。実施例２は２日後も風味に変化が認められなかった。
表２より、本発明風味改良剤を使用すると顕著な日持ち向上効果が得られることが判明した。
【００１８】
【表２】

【００１９】
実施例３（サーモンに対する風味改良剤の効果）
魚介類の生臭みが問題になっているサーモンに対する食味改良効果及び日持ち向上効果を確認した。
サーモンの切り身を実施例１で得られた乳清発酵液の乾燥粉体の５％溶液に浸漬し、１０分間真空タンブリング処理した後、液切りし、６分間焼成して実施例３のサンプルを得た。乳清発酵液の乾燥粉体を加えない以外は実施例３と同様にして比較例５のサンプルを得た。
更に市販の乳清風味改良剤、コク味調味料及び日持ち向上剤として利用されているグリシン製剤についても実施例３と同様の処理を行い、それぞれ比較例６、比較例７、比較例８としてサンプルを得た。
これらサンプルについて１０人のパネラーによるマスキング効果、旨味、弾力性についての評価の平均点を表３に記載した。評価基準は実施例２と同様である。
【００２０】
【表３】

【００２１】
次いで、上記サンプルを２５℃で保存し、直後及び２日後の一般生菌数（／ｇ）を測定した結果を表４に示した。実施例３は２日後も風味に変化が認められなかった。
表４より、本発明風味改良剤を使用すると顕著な日持ち向上効果が得られることが判明した。
【００２２】
【表４】

【００２３】
実施例４（カスタードクリームに対する風味向上効果）
殺菌乳、グラニュー糖、卵黄、コーンスターチ、生クリーム及びバターを原料としてカスタードクリームを製造した。実施例１で製造した乳清発酵液の乾燥粉末を全原料の０．５質量％添加し、常法により９０℃で１５分間、加熱しながら材料の混合を行い、冷却し実施例４のサンプルを得た。
別に、乳清発酵液の乾燥粉末を添加しなかった以外は実施例４と同様にしてカスタードクリームを製造し比較例９のサンプルを得た。更に、市販の乳清風味改良剤、及び日持ち向上剤として利用されているグリセリン脂肪酸エステルについても実施例４と同様の処理を行い、それぞれ比較例１０、比較例１１のサンプルを得た。これらのサンプルについて１０人のパネラーによる風味改良効果、コク味についての評価の平均点を表５に記載した。
【００２４】
【表５】

【００２５】
なお、風味については「かなり良い」を＋３点、「良い」を＋２点、「少し良い」を＋１点、「標準」を０点、「少し悪い」を−１点、「悪い」を−２点、「かなり悪い」を−３点の７段階で評価し、平均点数を表示した。
コク味向上効果については、「かなり良い」を＋３点、「良い」を＋２点、「少し良い」を＋１点、「標準」を０点、「少し悪い」を−１点、「悪い」を−２点、「かなり悪い」を−３点の７段階で評価し、平均点数を表示した。
表５より、本発明乳清発酵物を使用するとカスタードクリームの風味が向上することが判明した。
【００２６】
次いで、上記サンプルを３０℃で保存し、直後、２日後及び３日後の一般生菌数（／ｇ）の変化を測定し、その結果を表６に記載した。
実施例４は３日後も風味に変化が認められなかった。
表６より、本発明の風味改良剤を使用すると顕著な日持ち向上効果が得られることが判明した。
【００２７】
【表６】

【００２８】
【発明の効果】
本発明の抗菌ペプチド産生乳酸菌を乳清含有培地で発酵させると、食品に添加するのみで飲食品の異味、異臭をマスキングし、豊かな風味を付与し、更に日持ちを向上させて改良された風味を維持する飲食品の風味改良剤を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention is to add a culture solution obtained by culturing lactic acid bacteria in a whey-containing medium to food and drink, to mask the off-flavors and off-flavors of the food and drink, impart a rich flavor, and further maintain the shelf life. The present invention relates to a food / beverage flavor improving agent which improves and maintains an improved flavor and a food / beverage product with improved flavor.
[0002]
[Prior art]
Conventionally, sauces, seasonings such as dressings, amino acids, for the purpose of enhancing the flavor and flavor, amino acids, umami seasonings such as nucleic acids, livestock meat, it is known to add umami seasoning fermented vegetable extract and the like. I have. Among them, in recent years, a method has been proposed which utilizes a flavor improver obtained by fermenting whey produced during the production of dairy products with lactic acid bacteria.
Specifically, there is a method of using a lactic acid fermentation liquid of whey for the purpose of imparting kokumi to food (for example, see Patent Documents 1 and 2).
In addition, there is a method of using a lactic acid fermentation liquid of whey to impart an aging flavor to seasonings and beverages (for example, see Patent Documents 3 and 4).
[0003]
[Patent Document 1]
Patent No. 1860189 [Patent Document 2]
JP-A-62-151155 [Patent Document 3]
JP-A-7-75520 [Patent Document 4]
JP-A-7-75521
[Problems to be solved by the invention]
However, these conventional whey lactic acid bacteria fermented liquors have the disadvantage that if the food is contaminated with microorganisms, the flavor is altered and the maintenance of the flavor becomes difficult. In addition, in order to prevent microbial contamination during production, the whey fermentation liquor was heated or treated with isomerized sugar to improve storage stability. The effect of was not fully exhibited.
[0005]
[Means for Solving the Problems]
An object of the present invention is to solve the above-described problems, and its composition is a culture solution obtained by culturing an antimicrobial peptide-producing lactic acid bacterium such as Lactococcus lactis in a medium containing whey, A culture liquid from which insoluble matter and lactic acid bacteria have been removed, a concentrate or a dried product thereof, and a flavor improver for food and drink, and a food and drink having improved flavor by adding the flavor improver.
[0006]
That is, the present inventors cultured a lactic acid bacterium having an antimicrobial peptide-producing ability in a whey-based medium to obtain a whey fermented liquid, which not only significantly improved the flavor of food and drink, but also improved it. The inventors have found that the flavor is maintained for a long period of time, and have completed the present invention.
The flavor improving agent of the present invention suppresses the generation of unpleasant odors, such as amines and aldehydes, and thus exerts a masking effect on fresh odor. In addition, since it contains a lot of whey-derived proteins and peptides and amino acids derived from lactic acid fermentation, it imparts kokumi, umami, and sweetness to foods, and also maintains the pH low, increases the water retention of meat, and keeps the meat soft. Having. Furthermore, since it contains an antimicrobial peptide and nisin, a remarkable effect of improving the shelf life is exhibited. Nisin is an antimicrobial peptide produced by the lactic acid bacterium Lactococcus lactis and is known to have an antibacterial activity against food poisoning bacteria such as Bacillus, Clostridium, Staphylococcus aureus and Listeria.
[0007]
By culturing lactic acid bacteria in a whey-based medium, contamination of various bacteria during production can be prevented, and a high-quality whey culture solution can be obtained without subjecting whey to heating, sweetening, or the like. Furthermore, by adding the whey culture solution of the present invention to food, the flavor of the food or drink can be improved, and the flavor can be maintained for a long time by the effect of improving the shelf life.
Further, the whey fermented liquid of the present invention is relatively stable in heat and pH, so that it can exhibit the effect of improving the flavor and maintaining the flavor without being affected by the working process of the food or drink.
Moreover, the antimicrobial peptide produced by lactic acid bacteria can be used as a safe flavor improving agent because it is decomposed by human digestive enzymes.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The whey in the present invention is a transparent liquid produced during the production of dairy products, excluding fat, casein, fat-soluble vitamins and the like from animal milk such as milk, and contains whey protein, lactose, minerals, flavor components and the like. contains. In whey, there is a supernatant called casey whey, a casein which has removed casein coagulated during the production of cheese, a case called acidic whey, a supernatant after precipitation of casein at the isoelectric point, and other concentrates by membrane concentration. There is a permeated liquid when milk is made. All of these can be used in the present invention. In addition, enzymatic decomposition products of whey or powder obtained by spray-drying whey can be used.
The concentration of whey used for lactic acid bacteria culture is preferably 0.1 to 10%, and more preferably 3 to 6%, based on lactose.
[0009]
During culturing, a sugar source, a nitrogen source and other lactic acid bacteria growth factors can be added to whey. Examples of the sugar source include glucose, galactose, lactose and the like. As the nitrogen source, food yeast extract, whey protein concentrate decomposed product, corn peptide, soy peptide, commercial seasoning liquid raw material, shochu lees, and the like may be added.
In order to obtain a refreshing aroma after culturing, it is preferable to add a whey protein concentrate hydrolyzate, and it is preferable to add a yeast extract in order to impart an appropriate body taste and aging flavor to foods and drinks.
[0010]
The antibacterial peptide-producing lactic acid bacterium belongs to Lactococcus lactis and produces nisin, and examples thereof include ATCC11454 strain and NCDO497 strain. These bacteria are readily available.
[0011]
Lactic acid bacteria fermentation is usually performed in a liquid medium. Incubate at 25-37 ° C with stirring at 100-300 rpm for 10-20 hours. In the present invention, the flavor-imparting effect of whey is further enhanced by culturing lactic acid bacteria in a medium containing whey. On the other hand, it was found that the presence of whey had the effect of increasing the production of antibacterial substances.
The culture solution after completion of the culture is subjected to known means such as centrifugation and filtration to remove insolubles and bacterial cells to obtain the flavor improving agent of the food and drink of the present invention. The food flavor improver may be used as it is, but is used as a powder by a known method such as a concentrated solution or freeze-drying, spray-drying, or drum-drying.
[0012]
The whey fermentation liquid may be added to the raw material of the food or drink, during the manufacturing process, or to the product, and the added amount is 0.1 to 10% by mass, preferably 0.3 to 5% by mass as solid content, Improve the shelf life. The fermented whey liquid of the present invention can bring out the original flavor of food without bringing in the flavor of milk itself. It masks the raw odor of meat and seafood products and can impart umami, richness and sweetness. Also, egg products such as custard cream, wheat flour products such as steamed bread, and fruit juice beverages can be imparted with sweetness and aged flavor, and this flavor can be maintained for a long time.
[0013]
【Example】
Example 1 (Preparation of whey culture solution)
To 1 liter of whey, 3% of glucose, 2% of yeast extract and 0.5% of salt were added, and sterilized by heating at 121 ° C. for 15 minutes. Then those Lactococcus lactis described above as lactic acid bacteria starter was precultured in MRS broth (OXOID Co.) was added 5% to the whey medium, 37 ° C., 20 h, and cultured with stirring at 150 rpm. The obtained lactic acid bacteria fermented solution was centrifuged at 10,000 rpm to obtain a whey fermented solution from which insolubles and cells were removed. This whey fermentation liquid was freeze-dried to obtain 200 g of dry powder.
Incidentally, the titer of the antimicrobial powder 1g is a result of the bioassay as test bacteria a B .subtilis C1, was 100,000 AU.
[0014]
Example 2 (Flavor improving effect on chicken)
The flavor improving effect and the shelf life effect of the chicken which had a peculiar beast odor were confirmed.
The chicken breast was immersed in a 5% solution of the dry powder of the whey fermented liquor obtained in Example 1, vacuum tumbled for 10 minutes, drained, and steamed for 5 minutes to obtain a sample of Example 2. Was. A sample of Comparative Example 1 was obtained in the same manner as in Example 2 except that the dry powder of the whey fermented liquid was not added.
Further, the same treatment as in Example 2 was performed on a commercially available whey flavor improver, kokumi seasoning, and a pH adjuster used as a shelf life improver. Samples were obtained using the whey flavor improver as Comparative Example 2, the kokumi seasoning as Comparative Example 3, and the pH adjuster as Comparative Example 4. Table 1 shows the average scores of the evaluations of the masking effect, umami, and elasticity of these samples by 10 panelists.
[0015]
[Table 1]

[0016]
As for the masking effect, +3 points for “no smell”, +2 points for “no smell”, +1 point for “small odor”, 0 points for “standard”, and −1 for “slight odor” The points, "having an odor" were evaluated on a seven-point scale of -2 points, and "having a considerable odor" was evaluated on a seven-point scale, and the average score was displayed. The case where there was a difference of 0.5 or more was evaluated as a significant difference.
Regarding the umami effect, +3 points for "obviously good", +2 points for "good", +1 point for "slightly good", 0 points for "standard", -1 point for "slightly bad", and "bad" for "bad" -2 points, "very bad" were evaluated on a 7-point scale of -3 points, and the average score was displayed.
For elasticity, +3 points for "very elastic", +2 points for "elastic", +1 point for "slightly elastic", 0 points for normal (standard), and "slightly elastic""No" was evaluated on a 7-point scale, -1 point, "No elasticity" was -2 points, and "Less elasticity" was -3 points, and the average score was displayed.
[0017]
From Table 1, it was found that the use of the flavor improver of the present invention provided a clear animal masking effect and a taste improving effect.
Next, the sample was stored at 25 ° C., and the number of general viable bacteria (/ g) was measured immediately and two days later. In Example 2, no change in flavor was observed even after 2 days.
From Table 2, it was found that the use of the flavor improver of the present invention provided a remarkable effect on the shelf life.
[0018]
[Table 2]

[0019]
Example 3 (Effect of flavor improver on salmon)
The effect of improving the taste and the shelf life of salmon, for which the fishy odor is a problem, was confirmed.
The salmon fillet was immersed in a 5% solution of a dry powder of the whey fermented liquor obtained in Example 1, vacuum tumbled for 10 minutes, then drained, and baked for 6 minutes to obtain a sample of Example 3 Obtained. A sample of Comparative Example 5 was obtained in the same manner as in Example 3, except that the dry powder of the whey fermented liquid was not added.
Further, the same treatment as in Example 3 was performed on a commercially available whey flavor improver, a kokumi seasoning, and a glycine preparation used as a shelf life improver, and samples of Comparative Example 6, Comparative Example 7, and Comparative Example 8 were obtained. Got.
Table 3 shows the average scores of the evaluation of the masking effect, umami, and elasticity by 10 panelists for these samples. The evaluation criteria are the same as in Example 2.
[0020]
[Table 3]

[0021]
Next, the sample was stored at 25 ° C., and the results of measuring the number of general viable bacteria (/ g) immediately and two days later are shown in Table 4. In Example 3, no change in flavor was observed even after 2 days.
From Table 4, it was found that the use of the flavor improver of the present invention provides a remarkable effect of improving the shelf life.
[0022]
[Table 4]

[0023]
Example 4 (flavor improving effect on custard cream)
Custard cream was produced using pasteurized milk, granulated sugar, egg yolk, corn starch, fresh cream and butter as raw materials. The dry powder of the whey fermented liquor produced in Example 1 was added in an amount of 0.5% by mass based on the total amount of the raw materials. Got.
Separately, a custard cream was produced in the same manner as in Example 4 except that the dry powder of the whey fermented liquid was not added, and a sample of Comparative Example 9 was obtained. Further, the same treatment as in Example 4 was performed on a commercially available whey flavor improver and glycerin fatty acid ester used as a shelf life improver, and samples of Comparative Examples 10 and 11 were obtained. Table 5 shows the average scores of the evaluations of the taste improving effect and the kokumi of these samples by 10 panelists.
[0024]
[Table 5]

[0025]
As regards the flavor, +3 points for “very good”, +2 points for “good”, +1 point for “slightly good”, 0 points for “standard”, −1 point for “slightly bad”, and −2 points for “bad” The point, "very bad", was evaluated on a seven-point scale of -3 points, and the average score was displayed.
Regarding the kokumi effect, +3 points for "very good", +2 points for "good", +1 point for "slightly good", 0 points for "standard", -1 point for "slightly bad", and "bad" -2 points, "very bad" were evaluated on a 7-point scale of -3 points, and the average score was displayed.
From Table 5, it was found that the use of the whey fermented product of the present invention improves the flavor of custard cream.
[0026]
Subsequently, the sample was stored at 30 ° C., and immediately after 2 days and 3 days, the change in the number of viable cells (/ g) was measured. The results are shown in Table 6.
In Example 4, no change in flavor was observed even after 3 days.
From Table 6, it was found that the use of the flavor improver of the present invention provided a remarkable effect of improving the shelf life.
[0027]
[Table 6]

[0028]
【The invention's effect】
When the antimicrobial peptide-producing lactic acid bacterium of the present invention is fermented in a whey-containing medium, the unpleasant taste of food and drink is masked by adding it to the food, giving a rich flavor, and further improving the shelf life by improving the shelf life. Can be provided.

Claims (4)

In a whey-containing medium, the flavor of a food or drink characterized by being a culture solution obtained by removing insolubles and lactic acid bacteria from a whey solution obtained by culturing an antibacterial peptide-producing lactic acid bacterium , a concentrate or a dried product thereof. Improver. 2. The flavor improving agent for food and drink according to claim 1, wherein the lactic acid bacteria culture medium is a lactic acid bacteria culture medium obtained by allowing lactic acid bacteria to act after decomposing enzymes are allowed to act on whey. Flavor improving agent of the food or drink according to claim 1 or 2, wherein the lactic acid bacterium is Lactococcus lactis (Lactococcus lactis). A food or drink having an improved flavor obtained by adding the food or drink flavor improver according to any one of claims 1 to 3.