JP4986732B2 - Seasoning - Google Patents

Description

  In the present invention, the scented flavor contained in foods and drinks can be made into a savory and thick flavor by adding a very small amount, without changing the basic flavor, and a harmonious flavor as a whole. It relates to seasonings.

Basic flavors such as salty taste, bitter taste, pungent taste, sweet taste, sour taste, umami taste, and astringency have a favorable balance for each food and drink.
And, from the past, the flavor is not preferable as a flavor with a craving to feel a strong flavor at the moment when it is included in the mouth due to the relationship between time and intensity in the mouth, and after having been included in the mouth for a while There is a tendency to prefer that the flavor spreads in a well-balanced manner because the flavor is thick, crisp, or mellow.

However, it has been very difficult to reduce the scented flavor and change the flavor to a mild and thick flavor under the condition that the basic flavor is not changed.
Therefore, by adding a very small amount of ingredients, the development of so-called seasonings, which can make the flavor of the crab into a thick flavor without cadence and a harmonious flavor overall. I came.

  For example, seasonings using bittern (see, for example, Patent Document 1), seasonings using pyroglutamate (see, for example, Patent Document 2) and the like have been proposed. There is a problem that it is strong, and the seasoning of Patent Document 2 has a problem that it is effective only for foods and drinks having a specific flavor.

JP 2003-135020 A JP 2001-299266 A

  Accordingly, an object of the present invention is to provide a seasoning capable of seasoning a scented flavor contained in foods and drinks to a scented flavor by adding a very small amount without changing the basic flavor, and foods and beverages. To provide a seasoning method for foods and beverages that can maintain the basic flavor of foods and season the flavors of foods and beverages with a thick, thick flavor and make them harmonious. It is in.

As a result of various studies to achieve the above object, the present inventors have found that a whey mineral having a specific composition has a very strong seasoning effect even if only a very small amount is added to a food or drink having a scented flavor. It was found that
The present invention has been made based on the above findings, and provides a seasoning containing as an active ingredient a whey mineral that satisfies all of the following (a) (b) (c) (d) (e): It is.
(A) Ash content in solid content of whey mineral is 30 to 75% by mass
(B) The calcium content in the solid content of the whey mineral is less than 1 % by mass (c) The calcium content in the ash content of the whey mineral is less than 5% by mass (d) The lactic acid content in the solid content of the whey mineral is 2 ~ 25 % by mass
(E) The pH of a whey mineral solids 0.1% by weight aqueous solution has a pH of 6.5 to 7.0.
In addition, the present invention is characterized by adding the seasoning to foods and drinks having a scented flavor, and is harmonized as a whole with a scented and thick flavor without changing its basic flavor. The present invention provides a method for seasoning foods and drinks that can have a good flavor.

The seasoning of this invention can season the flavor with the thickness contained in food-drinks by the addition of a very small amount without changing the basic flavor.
Moreover, the seasoning method of this invention can season | saturate a crunchy flavor to the flavor with a thick thickness with the addition of a very small amount, maintaining the basic flavor of food-drinks.
In addition, these seasoning effects are so effective that it is food / beverage products with much moisture, and the seasoned flavor lasts long in the mouth.

First, the whey mineral used in the seasoning of the present invention will be described in detail.
In general, whey mineral is obtained by removing protein or lactose from milk or whey as much as possible, and has a feature of containing ash in milk at a high concentration.
Therefore, the ash composition is contained at a ratio close to the composition of milk or whey as a raw material.

Unlike the whey mineral, the whey mineral used in the seasoning of the present invention is characterized by low calcium content, high lactic acid content, and high pH. That is, the whey mineral used in the seasoning of the present invention satisfies all of the following (a) (b) (c) (d) (e).
(A) Ash content in solid content of whey mineral is 30 to 75% by mass
(B) The calcium content in the solid content of the whey mineral is less than 1 % by mass (c) The calcium content in the ash content of the whey mineral is less than 5% by mass (d) The lactic acid content in the solid content of the whey mineral is 2 ~ 25 % by mass
(E) The pH of a whey mineral solids 0.1% by weight aqueous solution has a pH of 6.5 to 7.0.

The whey mineral used in the seasoning of the present invention has an ash content in the solid content of 30 to 75% by mass. If the amount is less than 25% by mass, the amount of other organic components increases, and the flavor derived from the raw material is too strong to be suitable as a seasoning. When it exceeds 75 mass%, bitterness will become strong and will become unsuitable for a seasoning.

The whey mineral used in the seasoning of the present invention has a calcium content in the solid content of less than 1 % by mass, more preferably less than 0.5% by mass. When it becomes 2 mass% or more, in addition to the seasoning effect becoming remarkably weak, it becomes easy to produce turbidity in the obtained food / beverage products. The lower limit is not particularly limited.

  The whey mineral used in the seasoning of the present invention has a calcium content in the ash of less than 5% by mass, preferably less than 3% by mass, and most preferably less than 2% by mass. When the content is 5% by mass or more, the seasoning effect is remarkably weakened, and turbidity is easily generated in the obtained food and drink. The lower limit is not particularly limited.

Furthermore, the whey mineral used in the seasoning of the present invention has a lactic acid content in the solid content of 2 to 25% by mass, more preferably 3 to 15% by mass. If it is less than 1.0% by mass, the seasoning effect becomes weak. The lactic acid content referred to here is based on data obtained as a result of measurement by a high performance liquid chromatographic method after treating a sample, which is a general technique, with perchloric acid. What is contained in the form of a salt such as sodium lactate, potassium lactate or calcium lactate is also a collective amount.

Then, whey minerals used in flavoring agent of the present invention, p H of solids 0.1% by weight aqueous solution is 6.5 to 7.0. If it is less than 6.0, the seasoning effect is weak and unsuitable as a seasoning, and if it exceeds 7.5, browning or the like tends to occur due to heating during production or use.

In the process of obtaining whey minerals, milk or whey is used as the starting material.
Examples of the milk include bovine milk, human milk, goat milk, horse milk, skim milk using the same, processed milk, cream, and the like, and any of them can be used. In addition, as the whey, whey obtained as a by-product when manufacturing cheese using the milk, whey obtained as a by-product during casein production, whey obtained by ultrafiltration of milk, etc. Either can be used.
Furthermore, the whey obtained as a by-product during cheese manufacture and the whey obtained as a by-product during casein production include acidic whey and sweet whey depending on the production method, and either can be used.

  In order to obtain the seasoning of the present invention, among the above milk or whey, since the seasoning effect is particularly high, whey obtained as a by-product when producing cheese using milk, or a by-product during casein production It is preferable to use whey obtained as a by-product when milk is used to manufacture cheese, and particularly preferably when milk is used to manufacture cheese. Use sweet whey obtained as a by-product.

  As described above, in order to obtain whey minerals having a high lactic acid content and a low calcium content used in the present invention, conventional whey minerals cannot be used directly. Therefore, in order to obtain the whey mineral having the lactic acid content and the calcium content, the lactose and protein are removed from the milk or whey by membrane separation and / or ion exchange, and cooling to obtain the whey mineral. When obtaining, it can be obtained by inserting a method using acidic whey using milk with reduced calcium in advance, or by inserting a step of removing calcium when producing whey minerals from sweet whey, From the viewpoint of efficiency and cost in practical implementation, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. . The decalcification method used here is not particularly limited, and a known method such as a precipitation method by temperature control and ion exchange can be employed. Further, the ash content in the solid content can be prepared by adjusting the membrane treatment conditions at the time of nanofiltration membrane separation, for example, and the pH is fermentation at the time of cheese production when obtaining sweet whey used as a starting material, for example. It can be prepared by adjusting the time.

  In addition, the method of increasing the amount of lactic acid by using lactic acid fermentation as a whey or increasing the amount of lactic acid using a large amount of lactic acid when obtaining acidic whey can be considered. It becomes difficult to satisfy. In such a case, there is a method of further performing a neutralization step by adding an alkali or the like, but this is not preferable because the taste quality is lowered.

The whey mineral may be in any form such as fluid, paste, powder, etc., as long as the solid content is 20% by mass or more. It is preferably in the form of a powder because hygroscopicity during storage is prevented.
In addition, when it is a fluid form or a paste form, the solid content is preferably 20 to 80% by mass, more preferably 40 to 70% by mass, and when it is a powder form, the solid content is preferably 40 to 100% by mass. %, More preferably 70 to 100% by mass.

The seasoning of this invention contains the said whey mineral as an active ingredient.
In the seasoning of the present invention, the whey minerals may be used alone as they are, or mixed with various additives and formulated into powders, granules, tablets, liquids, etc. by conventional methods. May be used. The content of the whey mineral in these preparations is preferably 1 to 100% by mass, more preferably 5 to 100% by mass, still more preferably 20 to 100% by mass, most preferably as a solid content derived from whey minerals. Is 50 to 100% by mass.

Additives for formulating powders, granules, tablets, etc. include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, and lactose, starch, silicon dioxide, etc. , Sweeteners such as glucose, fructose, sucrose, maltose, sorbitol, stevia, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate, vitamins, fragrance, antioxidant Agents, brighteners, and the like, and one or more of these may be appropriately selected and used. Although content of the said various additives in the seasoning of this invention changes with additives, Preferably it is 90 mass% or less, More preferably, it is 50 mass% or less.
In the case of formulating into a liquid form, it is obtained by dissolving or dispersing in a liquid. Examples of such a liquid include water, ethanol, propylene glycol and the like. Content of the said liquid in the seasoning of this invention becomes like this. Preferably it is 90 mass% or less, More preferably, it is 50 mass% or less.

Next, the food / beverage products of this invention are described.
The food / beverage products of this invention are food / beverage products containing the seasoning of this invention.
Content of the seasoning of this invention in the food / beverage products of this invention is not specifically limited, Although it determines suitably according to the food / beverage products to be used or the intensity | strength of the seasoning effect calculated | required, with respect to 100 mass parts of food / beverage products The solid content of the whey mineral contained in the seasoning is preferably 0.0001 to 0.5 parts by mass, more preferably 0.0005 to 0.2 parts by mass, and still more preferably 0.001 to 0.1 parts by mass. Part. If it is less than 0.0001 part by mass or exceeds 0.5 part by mass, the seasoning effect is hardly recognized, and if it exceeds 0.5 part by mass, the bitter taste of whey minerals may be felt.

  The food and drink according to the present invention is not particularly limited, and for example, miso, soy sauce, noodle soup, sauce, dashi, pasta sauce, dressing, mayonnaise, tomato ketchup, Worcester sauce, tonkatsu sauce, sprinkle, etc. Improvised food such as seasonings, soup stock, curry roux, white sauce, tea sauce, soup stock, soups such as miso soup, soup, consommé soup, potage soup, livestock processing such as yakiniku, ham, sausage Products, kamaboko, dried fish, salted fish, boiled fish, processed fish products such as delicacies, processed vegetables such as pickles, snacks such as potato chips and rice crackers, bakery foods such as bread, confectionery bread, cookies, boiled food, fried food, grilled food, Curry, stew, gratin, rice, rice porridge, cooked foods such as rice balls, pasta, udon, ra Noodle foods such as rice, margarine, shortening, fat spread, flavored fat spread foods such as fat spread, flower paste, confectionery bread materials such as rice cake, bread mix powder, cake mix powder, fried food mix powder, etc. Mixed powder, chocolate, candy, jelly, ice cream, gum and other sweets, Japanese confectionery such as buns, castella, coffee, coffee milk, tea, milk tea, soy milk, energy drinks, vegetable drinks, vinegar drinks, juices, Examples include beverages such as cola, mineral water, and sports drinks, alcoholic beverages such as beer, wine, cocktail, and sour, and milk and dairy products such as milk, yogurt, and cheese.

Next, the seasoning method of the food / beverage products of this invention is described.
The seasoning method of the food / beverage products of the present invention is to add the seasoning of the present invention to the food / beverage products, while maintaining the basic flavor of the food / beverage products, the flavor of the food / beverage products can be removed. It has a thick flavor and is harmonized as a whole.
The method of adding the seasoning of the present invention to the food or drink is not particularly limited, and is mixed, sprayed, sprayed, dissolved, etc. on the food or drink or the material thereof during processing, cooking, and eating and drinking of the target food and drink This is done by any means.

  As described above, the amount of the seasoning of the present invention added to the food or drink is preferably 0.0001 to 0.5 mass as a solid content of whey mineral contained in the seasoning with respect to 100 parts by mass of the food or drink. Parts, more preferably 0.0005 to 0.2 parts by mass, still more preferably 0.001 to 0.1 parts by mass. If it is less than 0.0001 part by mass or exceeds 0.5 part by mass, the seasoning effect is hardly recognized, and if it exceeds 0.5 part by mass, the bitter taste of whey mineral may be felt.

<Manufacture of whey minerals>
[Production Example 1]
After the nano-filtration membrane separation of the sweet whey obtained as a by-product when manufacturing cheese, the solution is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then further heated at 80 ° C. for 20 minutes. The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral 1 having a solid content of 97% by mass was obtained by spray drying.

[Production Example 2]
Whey mineral 2 was obtained in the same manner except that the treatment time was halved in the whey mineral 1 heat treatment step.

[Production Example 3]
Whey mineral 3 was obtained in the same manner except that sweet whey having a lactic acid fermentation time reduced by 20% was used as a starting material for the whey mineral 1.

[Production Examples 4 to 7]
Furthermore, in the process of obtaining the whey minerals, the pH and lactic acid content are adjusted by the fermentation time of the cheese used as the starting material, and the ash content in the solid content is adjusted to membrane treatment conditions during nanofiltration membrane separation. The whey minerals 4 to 7 in Production Examples 4 to 7 having the compositions shown in Table 1 below were obtained.
[Production Example 8]
The sweet whey obtained as a by-product when producing cheese was subjected to nanofiltration membrane separation, and further concentrated to 20% by mass by reverse osmosis filtration membrane separation. Thereafter, the precipitate formed by further heat treatment at 80 ° C. for 20 minutes is removed by centrifugation, and this is further concentrated by an evaporator to obtain a fluid whey mineral 8 having a solid content of 40% by mass. It was.

  Table 1 below shows (a) ash content in solid content, (b) calcium content in solid content, (c) calcium content in ash content, and (d) solid content of whey minerals obtained in each production example. The lactic acid content in the minute, (e) the pH of the 0.1% by weight aqueous solution of solid content.

<Manufacture of curry sauce>
Minced 400 g of onion, 50 g of carrot, 20 g of celery, 5 g of garlic and 10 g of ginger, put into a frying pan, and further stir-fry until lard 30 g was added. Further, 30 g of wheat flour and 20 g of curry powder were added and further fried to obtain curry roux.
On the other hand, 1200 g of hot water was boiled in a deep pan, 40 g of solid consomme was added thereto and further heated, and the whole amount of the above-mentioned curry roux was added here and boiled.
Next, 480 g of salad oil, salt, and beef roasted with pepper (square cut) and 100 g of grated apple were added and boiled for 30 minutes to obtain curry sauce.

[Example 1]
The whey mineral 1 obtained in the above Production Example 1 is used as the seasoning A of the present invention as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Source 1 was obtained. Here, when compared with the curry sauce cooked for 10 minutes without adding the seasoning A to the curry sauce, the curry sauce 1 which is the food and drink of the present invention is a curry sauce that does not use the seasoning A. In comparison, it had no caddy, a thick flavor, and was harmonious as a whole, as if it had been simmered overnight.

[Example 2]
The whey mineral 2 obtained in the above Production Example 2 is used as the seasoning B of the present invention as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Source 2 was obtained. Here, when compared with the curry sauce cooked for 10 minutes without adding the seasoning B to the curry sauce, the curry sauce 2 which is the food and drink of the present invention is a curry sauce that does not use the seasoning B. In comparison, it had no caddy, a thick flavor, and was harmonious as a whole, as if it had been simmered overnight.

Example 3
The whey mineral 3 obtained in the above Production Example 3 is used as the seasoning C of the present invention as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Source 3 was obtained. Here, when compared with the curry sauce cooked for 10 minutes without adding the seasoning C to the curry sauce, the curry sauce 3 which is a food and drink of the present invention is a curry sauce that does not use the seasoning C. In comparison, it had no caddy, a thick flavor, and was harmonious as a whole, as if it had been simmered overnight.

[Comparative Example 1]
The whey mineral 4 obtained in Production Example 4 is used as the seasoning D of Comparative Example as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Source 4 was obtained. Here, when curry sauce was comparatively sampled with curry sauce that was boiled for 10 minutes without adding seasoning D to the curry sauce, curry sauce 4 that is a food and drink of the comparative example was curry sauce that does not use seasoning D and The flavors were almost the same, and the effects seen with the seasonings A to C were not obtained at all.

[Comparative Example 2]
The whey mineral 5 obtained in Production Example 5 is used as the seasoning E of Comparative Example as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Sauce 5 was obtained. Here, when curry sauce was comparatively sampled with curry sauce that was boiled for 10 minutes without adding seasoning E to the curry sauce, curry sauce 5 that is a food and drink of the comparative example was curry sauce that does not use seasoning E and The flavors were almost the same, and the effects seen with the seasonings A to C were not obtained at all.

[Comparative Example 3]
The whey mineral 6 obtained in Production Example 6 is used as the seasoning F of Comparative Example as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Source 6 was obtained. Here, when the comparative curry sauce was cooked for 10 minutes without adding the seasoning F to the curry sauce, the curry sauce 6 which is a food and drink of the comparative example was a curry sauce not using the seasoning F. The flavors were almost the same, and the effects seen with the seasonings A to C were not obtained at all.

[Comparative Example 4]
The whey mineral 7 obtained in the above Production Example 7 is used as the seasoning G of the comparative example as it is, and 0.001 part by mass is added to 100 parts by mass of the curry sauce and boiled for 10 minutes. Source 7 was obtained. Here, when the comparative curry sauce was cooked for 10 minutes without adding the seasoning G to the curry sauce, the curry sauce 7 which is a food and drink of the comparative example is a curry sauce that does not use the seasoning G. The flavors were almost the same, and the effects seen with the seasonings A to C were not obtained at all.

<Manufacture of coffee milk>
Using a regular coffee (mocha blend), a coffee liquid was obtained by the drip method. 50 g of this coffee liquid, 47 g of milk and 3 g of granulated sugar were mixed to obtain coffee milk.

Example 4
The said seasoning A was added 0.02 mass part with respect to 100 mass parts of said coffee milk, it mixed sufficiently, and the coffee milk 1 which is the food / beverage products of this invention was obtained. Here, when compared with the coffee milk without the seasoning A, the coffee milk 1 which is the food and drink of the present invention has no caddy and a thick flavor compared to the coffee milk without the seasoning A. The overall flavor was harmonious, and the seasoned flavor lasted long in the mouth.

<Manufacture of instant noodles in containers>
Example 5
Pour 320g hot water into a commercial container of instant noodles (noodles, soup, ingredients total weight 77g) and wait for 3 minutes. Remove the lid and sprinkle 0.015g of seasoning A here. When mixed well and eaten, compared to the instant noodles in the container, which does not use seasoning A, there is no caddy, it has a thick flavor, and it has a harmonious flavor as if it was simmered for a long time. It was.

<Production of Mentsuyu>
Example 6
200 g of soy sauce, 20 g of commercially available additive-free bonito dashi, 50 g of mirin, and 730 g of water were mixed and boiled to obtain noodle soup. The whey mineral 8 obtained in the above Production Example 8 was diluted with water so as to have a solid content of 10% by mass, and this was subjected to UHT sterilization treatment (sterilization temperature 140 ° C., holding time 6 seconds), and further having a pore diameter of 0.2 μm. What passed the filtration membrane was made into the seasoning H of this invention.
The whey mineral 8 obtained in Production Example 8 was slightly turbid with the naked eye. Absorbance was measured with a spectrophotometer at a wavelength of 660 nm, which was Abs. 0.0020. The seasoning H of the invention was visually transparent, and the absorbance measured at a wavelength of 660 nm with a spectrophotometer was Abs. Moreover, when the bacteria test was conducted, the number of general viable bacteria was negative, and it could be stored at room temperature.
0.04 parts by mass of the above-mentioned seasoning H was added to 100 parts by mass of the noodle soup and mixed well, and then boiled and allowed to cool to obtain noodle soup 1 which is a food and drink of the present invention. The obtained noodle soup 1 of the present invention has no caddy, a thick flavor, and a harmonious flavor as a whole, compared to the noodle soup that is simply boiled without adding a seasoning. The savory flavor lasted long in the mouth.

<Manufacture of kimchi>
Example 7
0.04 parts by mass of the above-mentioned seasoning H was added to 100 parts by mass of commercially available kimchi, mixed well, and stored overnight in a refrigerator to obtain kimchi which is a food and drink according to the present invention. The obtained kimchi of the present invention was free of cadmium, natural sweetness, thick flavor, and harmonious as a whole, compared to kimchi that was stored in the refrigerator overnight without adding seasoning H It had a flavor.

<Manufacture of tomato ketchup>
Example 6
0.04 parts by mass of the above-mentioned seasoning H was added to 100 parts by mass of a commercially available tomato ketchup, mixed well, and stored in a refrigerator for 1 hour to obtain a tomato ketchup which is a food and drink of the present invention. The obtained tomato ketchup of the present invention has no caddy, natural sweetness, thick flavor, and harmonious as a whole, compared to the tomato ketchup that was stored in the refrigerator for 1 hour without adding the seasoning H. It had a good flavor.

<Manufacture of milk tea>
Example 7
4 tea tea bags (Assam) of commercially available black tea were immersed in 640 ml of hot water for 2 minutes, and further 71 ml of milk was added and mixed to obtain milk tea. 0.04 parts by mass of the above-mentioned seasoning H was added to 100 parts by mass of the above-mentioned milk tea and dissolved well to obtain a milk tea which is a food or drink according to the present invention. The obtained milk tea of the present invention has no caddy, a thick flavor, and a harmonious flavor as a whole, compared to milk tea that does not use the seasoning H, and the seasoned flavor is in the mouth. It lasted long.

<Manufacture of cheese baked goods>
Example 8
80 parts by weight of weak flour, cheese powder (Rolf Powder PP-100 / Taoko Suisan) 20
Parts by weight, 50 parts by weight of super white sugar, 46 parts by weight of shortening, 12 parts by weight of whole eggs, 1 part by weight of salt, 9 parts by weight of water, 0.5 parts by weight of sodium bicarbonate, 0.5 parts by weight of charcoal, and the above-mentioned seasoning A0. 3 parts by mass were prepared, a dough was prepared by the sugar batter method, molded, and then baked to obtain cheese biscuits. As a result of eating this, compared to the cheese biscuits prepared without using the seasoning A, it had no caddy, a thick flavor, and a harmonious flavor as a whole.

Claims (2)

The seasoning which contains the whey mineral which satisfy | fills all the conditions of the following (a) (b) (c) (d) (e) as an active ingredient.
(A) Ash content in solid content of whey mineral is 30 to 75 mass%
(B) The calcium content in the solid content of the whey mineral is less than 1% by mass (c) The calcium content in the ash content of the whey mineral is less than 5% by mass (d) The lactic acid content in the solid content of the whey mineral is 2 ~ 25% by mass
(E) The pH of a 0.1% by weight aqueous solution of whey mineral is 6.5 to 7.0.   Food / beverage products containing the seasoning of Claim 1.