JP3706345B2 - Flavor improver for milk drinks or fermented milk - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a flavor improving agent for milk beverages or fermented milk. More specifically, the present invention relates to a flavor improving agent for milk beverages or fermented milk, characterized by containing, as an active ingredient, a product obtained by lipase treatment of milk or dairy products and / or fermentation treatment with lactic acid bacteria.
[0002]
[Prior art]
In milk drinks and fermented milk containing milk, in order to reduce costs and reduce fat, all or part of the milk content is lower in calories and cheaper than milk, such as skimmed milk powder and whole milk powder. In this case, it is known that there is a powdery taste and smell compared to milk, and there is a lack of taste (milky feeling), which is unsatisfactory in terms of flavor. In addition, for example, milk beverages fortified with calcium have been on the market recently due to health concerns, but there is a powdery taste and smell that seems to be derived from the fortified calcium, which is a problem in terms of flavor. . Furthermore, in milk beverages or fermented milks that use high-sweetness sweeteners from the consumer's sugar flavour, an aftertaste that is unpleasant to sweetness inhibits consumer preferences.
[0003]
Examples of flavor improvers for milk beverages or fermented milk include, for example, a flavor improving composition for fermented milk containing a specific amount of amino acids consisting of glutamic acid, leucine, alanine, serine, arginine, tyrosine, phenylalanine, histidine and methionine. 10-327751), milk powder containing dihydrochalcones, or a flavor improver for foods and drinks prepared from milk powder (Japanese Patent Laid-Open No. 11-178506) has been proposed.
[0004]
There are many known methods for producing flavors obtained by adding lipase, protease and microorganisms alone or in a mixture to food materials such as milk fat, vegetable oil and cheese, and cheese and reacting them for a predetermined time. For example, a method for producing a flavor for dairy products obtained by allowing one or more strains belonging to the genus Streptococcus to act on a blended fragrance for dairy products (JP-A-48-58170), fats and oils, A method for producing a butter flavor obtained by allowing a lipolytic enzyme and / or a proteolytic enzyme and / or a lactose-degrading enzyme to act on a mixture of milk solids and water (Japanese Patent Laid-Open No. 54-80462), and fungi in a dairy product A method for producing a cheese flavor obtained by action (Japanese Patent Application Laid-Open No. 61-135541), a sustained dairy flavor obtained by reacting a milk fat-containing food material with a lipase produced by a microorganism belonging to the genus Chromobacterium Manufacturing method (Japanese Patent Application Laid-Open No. 61-2549), lipase, protear on fresh cream or butter with skim milk powder and water added And a method for producing a fermented milk flavor having a milky flavor and a rich flavor obtained by the action of lactic acid bacteria (Japanese Patent Laid-Open No. 3-127962), a milk fat-containing food material is allowed to act on a lipase produced by a microorganism belonging to Penicillium chrysogenum Many proposals have been made regarding a method for producing a dairy product flavor using microorganisms or enzymes, such as a method for producing a sustained product dairy product flavor (JP-A-5-91851).
[0005]
[Problems to be solved by the invention]
However, the method for producing dairy flavors as exemplified above has been a proposal to impart a dairy flavor to various foods and drinks.
[0006]
The present invention, for example, reduces the powdery taste and smell found in milk beverages such as low-fat milk and calcium-enriched milk and fermented milk such as low-fat yogurt, and enhances the taste (milky feeling) For example, an object of the present invention is to provide a flavor improver for milk beverages or fermented milk that can improve unpleasant sweetness remaining in the aftertaste of milk beverages and fermented milks using high-intensity sweeteners.
[0007]
[Means for Solving the Problems]
As a result of intensive research to solve the above-mentioned problems, the present inventors have obtained a processed product obtained by lipase treatment of milk or dairy products and / or fermentation treatment with lactic acid bacteria, such as low-fat milk and calcium-enriched milk. By blending with fermented milk such as beverages and low-fat yogurt, it is possible to reduce the powdery taste and smell and to enhance the taste (milky feeling), and to add a high-intensity sweetener The present invention was completed by discovering that the unpleasant sweetness remaining in the aftertaste can be improved by blending the enzyme and / or the fermented product into the used milk beverage or fermented milk.
[0008]
Thus, according to the present invention, there is provided a flavor improving agent for milk beverages or fermented milk, characterized by containing as an active ingredient a processed product obtained by lipase treatment of milk or dairy products and / or fermentation treatment with lactic acid bacteria. The The present invention also provides a flavor improving agent for low-fat milk, calcium-enriched milk, or low-fat yogurt containing a processed product obtained by lipase treatment of milk or dairy products and / or fermentation treatment with lactic acid bacteria as an active ingredient. is there. Still further, the present invention provides that the lipase is a lipase derived from a microorganism or an animal, and the lactic acid bacteria are Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Leuconostoc and Bifidobacterium. The said flavor improving agent which is a lactic acid bacterium to which it belongs is provided.
[0009]
Hereinafter, the present invention will be described in more detail.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
First, a processed product obtained by lipase treatment of milk or a dairy product which is an active ingredient of the present invention and / or fermentation treatment by lactic acid bacteria will be described.
[0011]
Examples of milk or dairy products that can be used in the present invention include milk such as raw milk, ordinary cow milk, and processed milk; creams such as cream and fat-substituted cream; powdered milk such as skim milk powder and whole milk powder; Examples include condensed milk such as sugar-free condensed milk and sweetened condensed milk; cheeses; butters; butter milk; fermented milks and the like.
[0012]
The flavor improving agent of the present invention may be any of milk or dairy product lipase-treated product (1), milk or dairy product lactic acid bacteria fermented product (2), milk or dairy product lipase and lactic acid bacteria-treated product (3). .
[0013]
The lipase-treated product (1) of milk or dairy products, which is one of the flavor improving agents of the present invention, will be described. The lipase that can be used in the present invention is not particularly limited, and examples thereof include Aspergillus, Mucor, Rhizopus, Penicillium, Candida, Pichia, Chromobacterium, and Pseudomonas. Lipases collected from various microorganisms belonging to them, lipases obtained from porcine pancreas, larvae, lambs, oral lipases collected from calf pharyngeal glands can be used as appropriate. These lipases can be used singly or in combination.
[0014]
The enzyme treatment of milk or dairy products using the above lipase is performed by sterilizing a uniform mixture of milk or dairy products and water, for example, at 65 ° C. to 85 ° C. for 10 to 30 minutes and then cooling, for example, microbial lipase Lipase such as oral lipase is added in an amount of 0.005 to 5% by weight to the milk or dairy product, for example, at 25 ° C. to 55 ° C. for 8 hours to 48 hours under stirring or standing conditions. It can be obtained by enzymatic treatment. It is preferable that the lipid or milk product lipid degradation rate (acid value / saponification value × 100) by lipase degrades to about 10 to 50%. After completion of the enzymatic degradation, the pH of the degradation product is adjusted as necessary, and the enzyme is deactivated by heating to obtain an enzymatic degradation product by lipase of milk or dairy products. The obtained enzyme degradation product can be made into a concentrated form by employing an appropriate concentration means if desired. Further, if desired, the enzyme degradation product can be added with dextrin, modified starch, cyclodextrin, gum arabic, etc. A form may be added to form a powder.
[0015]
In the present invention, protease can be appropriately blended and treated when or before or after milk or a dairy product is enzymatically treated with lipase. The protease that can be used is not particularly limited. For example, it can be collected from various microorganisms belonging to the genus Aspergillus, Mucor, Rhizopus, Penicillium, Streptococcus, Lactobacillus, Bacillus, etc. Proteases such as bromelain and papain that can be collected from plants; and proteases such as trypsin and pepsin collected from animal organs. These proteases can be used alone or in combination. Although it does not restrict | limit especially as the usage-amount of protease, For example, 0.005 to 5 weight% can be illustrated with respect to milk or dairy products.
[0016]
The lactic acid bacteria fermentation processed product (2) of milk or a dairy product, which is another active ingredient of the flavor improving agent of the present invention, will be described. Lactic acid bacteria that can be used in the present invention are not particularly limited, and for example, belong to the genus Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Leuconostoc and Bifidobacterium. A lactic acid bacterium can be exemplified. More specifically, for example, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus gasprus bulbicus, Lactobacillus delbulicus sp. Lactobacillus casei subsp. Casei), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactococcus lactis, Streptococcus salivarius subsp. coccus salivarius subsp. More specifically, for example, Lactobacillus helveticas JCM1003, Lactobacillus gasseri JCM1017, Lactobacillus delbrukii subspice bulgaricus JCM1001, Lactobacillus deposited as a type culture with a public preservation organization.・ Casei Subspiosis casei JCM1134, Lactobacillus acidophilus JCM1021, Lactococcus lactis JCM7638, Streptococcus salivarius subsp. And Um Breve JCM 1192.
[0017]
The fermentation treatment of milk or dairy products using the lactic acid bacteria described above is performed by sterilizing a uniform mixture of milk or dairy products and water at, for example, 65 ° C. to 85 ° C. for 10 to 30 minutes, and cooling, for example, Add 0.5 to 5.0% by weight of lactic acid bacteria pre-cultured solution to milk or dairy products, for example, at 30 ° C. to 45 ° C. for 16 hours to 48 hours in a fermented condition Can be obtained. After completion of the fermentation treatment, the pH of the decomposed product can be adjusted as necessary, and heated to obtain a fermentation-treated product of milk or dairy products by lactic acid bacteria. The obtained lactic acid bacteria fermented product can be made into a concentrated form by adopting an appropriate concentration means if desired, and further, if desired, the fermented product can have dextrin, modified starch, cyclodextrin, gum arabic, etc. An excipient may be added to form a powder.
[0018]
The milk or dairy product lipase and lactic acid bacteria-treated product (3), which are yet another active ingredient of the flavor improving agent of the present invention, are, for example, the aforementioned milk or dairy product lipase-treated product (1) and milk or dairy product treated product (1). A lactic acid bacteria fermentation product (2) of a dairy product can be obtained separately by the above-mentioned method and mixed, and for example, after treating milk or dairy product with lipase by the above-mentioned method It can also be obtained by fermenting lactic acid bacteria by the above-described method, and furthermore, any method of treating milk or dairy products with lactic acid bacteria and then treating with lipase can be employed.
[0019]
Examples of flavor improvers for milk beverages or fermented milk provided by the present invention include milk beverages such as low-fat milk, calcium-enriched milk, and lactated milk (milk drinks such as coffee milk and fruit milk); low-fat yogurt, calcium It can be used in fermented milk such as fortified yogurt, low sugar yogurt and fruit yogurt. In particular, by blending into milk beverages such as low-fat milk and calcium-enriched milk and fermented milk such as low-fat yogurt, they reduce the powdery taste and smell and enhance the taste (milky feeling). Moreover, the unpleasant sweetness which remains in an aftertaste can be improved by mix | blending with the milk drink or fermented milk using a high sweetness degree sweetener. As a compounding quantity with respect to these milk drinks or fermented milk, the quantity in the range of 0.01-0.5 weight%, for example, Preferably 0.03-0.1 weight% can be illustrated, for example.
[0020]
Next, the present invention will be described more specifically with reference to examples and reference examples.
[0021]
【Example】
Example 1 (Preparation of lipase-treated product of milk or dairy product)
400 g of whole milk powder (Snow Brand Milk Products Co., Ltd.) is mixed and dissolved in 600 g of water with TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), sterilized at about 75 ° C. for 20 minutes, cooled to 40 ° C., and then lipase (Tanabe Seiyaku) (Product name of Lipase Co., Ltd.) 4 g dissolved in 46 g of water was added and enzymatically decomposed at 40 ° C. to 45 ° C. for 24 hours. The lipid degradation rate (acid value / saponification value × 100) at this time was 40%. After the enzymatic decomposition, the enzyme was inactivated by heating at about 85 ° C. for 15 minutes. After cooling, the decomposition product was homogenized with a TK homomixer to obtain a lipase decomposition product (present product 1) of the whole milk powder solution.
[0022]
Example 2 (Preparation of lactic acid bacteria fermentation product of milk or dairy product)
300 g of whole milk powder and 20 g of crystalline glucose (Sanmatsu Kogyo Co., Ltd.) are stirred and dissolved in 580 g of water with a TK homomixer, sterilized at about 85 ° C. for 20 minutes, cooled to 37 ° C., 0.02 g of lactase, lact Bacillus delbrecki subsp. Bulgaricus JCM1001 and 25 g of Streptococcus salivarius subsp. Thermophilus IFO13957 starter (co-cultured with 10% nonfat dry milk solution as a medium) were added and left to stand at 37 ° C. for 48 hours. The acidity (as lactic acid) at this time was 1.5 to 2.5%. After completion of lactic acid fermentation, heat sterilization was performed at about 75 ° C. for 15 minutes. After cooling, the fermented product was homogenized with a TK homomixer to prepare a lactic acid bacteria fermented product (present product 2) of a whole milk powder solution.
[0023]
Example 3 (Preparation of fermented lactic acid bacteria after lipase treatment of milk or dairy products)
Using the product 1 of the present invention prepared in Example 1 as a raw material, lactic acid fermentation is performed according to the preparation method of the lactic acid bacteria fermentation treatment product in Example 2 shown above, and after the lipase treatment of the whole milk powder solution, the lactic acid bacteria fermentation treatment product (this Invention product 3) was prepared.
[0024]
Example 4 (Example of addition to yogurt: effect on sweetness)
Plain yogurt (Snow Brand Milk Products Co., Ltd. “Nature” (non-fat milk solid content 9.5%, milk fat content 3.0%) added to 60 g of sugar, stirred and dissolved, control base (base 1) Was prepared. Instead of 60g of base 1 sugar, add 0.3g of aspartame (Ajinomoto Co., Inc .: sweetness is 200 times that of sugar), mix by stirring, and use yogurt base material with high-intensity sweetener (base 2) And yogurt base material (base) using 0.3 g of stevia (Ikeda Gakka Kogyo Co., Ltd .: sweetness is 200 times that of sugar) instead of 60 g of base 1 and mixing with stirring. 3) was prepared.
[0025]
Samples for sensory evaluation were prepared by adding 0.1% of the products 1 to 3 of the present invention obtained in Examples 1 to 3 to the base 1, base 2 and base 3, respectively.
(sensory evaluation)
Sensory evaluation was performed by 10 well-trained panelists. As a result, in any case of the product of the present invention, when added to the base 1, it was evaluated that it imparted a milk fat feeling and a fermented feeling without detracting from the natural sweetness of sugar and had a good balance.
On the other hand, even when added to Base 2 and Base 3, it has the effect of improving the unpleasant sweetness that remains in the aftertaste peculiar to high-intensity sweeteners by imparting a feeling of fermentation and maintaining the feeling of milk fat. It was evaluated that a very good flavor can be obtained by adding invention products 1 to 3 to yogurt.
[0026]
Example 5 (Example of addition to milk beverage)
Samples for sensory evaluation were prepared by adding 0.05% of each of the products 1 to 3 of the present invention obtained in Examples 1 to 3 to low-fat milk (National Agricultural Co., Ltd.).
(sensory evaluation)
Sensory evaluation was performed by 10 well-trained panelists. As a result, all the samples to which the present invention product was added masked the powdery odor of low-fat milk well, imparted a milk fat feeling and taste similar to milk, and had a good flavor with a natural milk feeling. Evaluated that there was.
[0027]
【The invention's effect】
According to the present invention, for example, the powdery taste and smell found in milk beverages such as low-fat milk and calcium-enriched milk and fermented milk such as low-fat yogurt are reduced, and the taste (milky feeling) is enhanced. In addition, for example, it is possible to provide a flavor improving agent for milk beverages or fermented milks that can improve unpleasant sweetness remaining in the aftertaste of fermented milk and milk beverages using high-intensity sweeteners.

Claims (4)

A powdery odor improving agent for low-fat milk, calcium-enriched milk, or low-fat yogurt, comprising as an active ingredient a processed product obtained by lipase treatment of milk and / or fermentation treatment with lactic acid bacteria. A sweetness improving agent for milk beverages or fermented milks containing a high-intensity sweetener characterized by containing a processed product obtained by lipase treatment of milk and / or fermentation treatment with lactic acid bacteria as an active ingredient. The improving agent according to claim 1 or 2, wherein the lipase is a lipase derived from a microorganism or an animal. The improving agent according to any one of claims 1 to 3, wherein the lactic acid bacterium is a lactic acid bacterium belonging to the genus Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Leuconostoc and Bifidobacterium.