JP5392736B2 - Seasonings and foods with improved milk flavor - Google Patents

Description

  The present invention relates to a seasoning and a food product having an improved milky taste.

Conventionally, in order to impart rich milk to a roux product, a flavor such as a synthetic fragrance such as a lactone or a fragrance derived from milk has been added. In this case, particularly when eaten over rice, there is a problem that the aroma and taste of milk are lacking and the aroma is noticeably strong.
Regarding the white sauce of retort, a method of adding glucose, maltose, sucrose or the like has been proposed for the purpose of reproducing the sweetness of milk (for example, Patent Document 1). Here, in order to prevent browning during retort, an emulsion is made using reduced starch-decomposing sugar (amamil) or sodium caseinate instead of lactose to reproduce the milky taste. However, it is not possible to reproduce the “milky taste” by using only Amamiru.

JP-A-7-39350

  An object of the present invention is to provide seasonings and foods such as roux that have a sense of unity between the scent and taste of milk and provide a full-bodied milky taste.

As a result of extensive studies by the present inventors, it has been found that the richness of milk can be improved by combining specific sugars, and the present invention has been completed. That is, this invention provides the seasoning or foodstuff which contains 1 or more types chosen from the group which consists of a milk raw material, dairy products, margarine, creaming powder, and vegetable oil cream, and also contains sucrose, maltose, and glucose.
Further, the present invention is a food-enhancing food ingredient containing at least one selected from the group consisting of milk raw materials, dairy products, margarine, creaming powder and vegetable oil cream, and includes sucrose, maltose and glucose. Providing kokumi-enhancing ingredients.
Furthermore, the present invention is a method for improving the richness of a food containing at least one selected from the group consisting of milk raw materials, dairy products, margarine, creaming powder and vegetable oil cream, and includes sucrose, maltose and glucose Is provided.

The seasoning or food of the present invention contains one or more selected from the group consisting of dairy ingredients, dairy products, margarine, creaming powder and vegetable oil cream.
Examples of the food include white sauce, curry sauce, hayashi sauce, cream chowder, stew, potage, soup, ice cream, milk beverage, lactic acid bacteria beverage, pasta sauce, seasoning sauce and the like. These foods may be retort foods, chilled foods, or frozen foods.
Examples of the seasoning include seasonings used in making the food, such as roux, powdered seasoning sauce, and processed milk products. In addition, roux may be in any form other than solid, paste, granule and the like. In the present invention, “ruu” refers to curry, hayashi, stew by adding ingredients such as raw meat and vegetables, boiled meat and vegetables, if necessary, and cooking by boiling. It is a seasoning for cooking desired foods such as.
Examples of the milk material include cow's milk, soy milk, whole fat condensed milk, skim condensed milk, whole fat powdered milk, skim milk powder, and fresh cream.
Examples of the processed milk product include fat substitution cream, cheese, butter, buttermilk, fermented milk and the like.
The total content of the seasoning of the present invention is preferably 5 to 20% by weight selected from the group consisting of dairy ingredients, dairy products, margarine, creaming powder and vegetable oil cream. In addition, the total content of at least one selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder and vegetable oil cream in the food of the present invention is preferably 1 to 50% by weight.

The seasoning or food of the present invention further contains sucrose, maltose and glucose. Further, it may contain lactose.
Maltose imparts a particularly thick taste in the latter half of milk. The content of maltose in the seasoning is preferably 0.1 to 0.5% by weight. When maltose is in the above range, a thick taste can be imparted. In addition, the sweetness does not become strong and does not become unnatural sweetness. The amount of maltose in the seasoning and food can be analyzed using ordinary high performance liquid chromatography.
Glucose has a refreshing sweetness and imparts the rich taste of the first half of milk. The content of glucose in the seasoning is preferably 0.5 to 10% by weight. When glucose is in the above range, a thick taste can be imparted. In addition, the sweetness does not become strong and does not become unnatural sweetness. The amount of glucose in the seasoning or food can be analyzed using ordinary high performance liquid chromatography.
Lactose is preferably used for further improving the richness of milk. The content of lactose in the seasoning is preferably 0.5% by weight or more. The amount of lactose in the seasoning or food can be analyzed using ordinary high performance liquid chromatography.
Sucrose brings together the tastes of maltose, glucose and lactose to create a rich taste.
The content of sucrose in the seasoning is preferably 3 to 20% by weight. The amount of sucrose in the seasoning or food can be analyzed using ordinary high performance liquid chromatography.
The seasoning or food of the present invention preferably contains 1.5 parts or more of glucose and 5 parts or more of sucrose with respect to 1 part of maltose. More preferably, it contains 1.5 to 15 parts of glucose and 5 to 40 parts of sucrose with respect to 1 part of maltose.
Moreover, when the seasoning or foodstuff of this invention contains lactose, Preferably it contains 1.5 parts or more of glucose, 0.5 parts or more of lactose, and 5 parts or more of sucrose with respect to 1 part of maltose. More preferably, it contains 1.5 to 15 parts of glucose, 0.5 to 10 parts of lactose and 5 to 40 parts of sucrose with respect to 1 part of maltose.

The seasoning or food of the present invention can be prepared by a usual method except that the above-mentioned specific food is included. Here, a specific preparation method will be described by taking “ruu” as an example, but the present invention is not limited to this.
Examples of starchy raw materials used as raw materials for roux include wheat flour and corn starch. The content of the starchy raw material in the solid roux is preferably 1 to 40% by weight, particularly preferably 10 to 30% by weight. Wheat flour can be used as a raw material as it is, but when flour is used after roasting in advance using edible fats and oils (especially mixed fats and fats of beef tallow), the flavor of the resulting roux can be improved. Therefore, it is preferable. Under the present circumstances, it is good to use edible fats and oils in the ratio of 0.5-2 weight part per 1 weight part of wheat flour.
Moreover, as fats and oils used as a raw material of roux, any of natural fats and oils, processed fats and oils, and mixtures thereof can be used. Specific examples include butter, margarine, pork fat, beef tallow, and mixtures thereof. The content of the edible fat / oil in the solid roux is preferably 25 to 45% by weight, particularly preferably 30 to 40% by weight. If the oil content is high, the oil will float on the surface of the roux and the appearance will be easily damaged. On the other hand, when the oil content is low, the physical properties of the roux become hard, and it becomes difficult to smoothly perform the operation of filling the container into the container.

Examples of other raw materials used in the preparation of roux include those usually used when producing roux such as curry, hayashi and beef stew. Specific examples include salt, various bouillon, sodium glutamate, tomato, apple, carrot, garlic, ginger, cheese and other powders or pastes. The content of the other raw materials in the solid roux can be determined as desired, but is preferably 20 to 50% by weight, particularly preferably 30 to 40% by weight. In addition, spices such as curry powder may be used, and the content of the spices in the solid roux can be determined as desired, but is preferably 1 to 8% by weight, particularly preferably 3 to 6% by weight.
The above raw materials are heated and mixed to produce roux. Heating and mixing are preferably performed in a mixer at 70 to 120 ° C. for 20 to 60 minutes. Although the heated and melted roux can be filled in the container as it is, it may be filled in the container after being cooled to about 50 to 65 ° C. in the mixer or using another cooling device. A container having an arbitrary shape and capacity can be used, but a tray-like container is preferably used. The material of the tray-like container can also be arbitrary. For example, the tray-like container is preferably 15 to 50 mm in height, 80 to 250 mm in length, 80 to 150 mm in width and made of polypropylene / EVOH / polypropylene (thickness 0.2 to 0.5 mm), and is a rectangular parallelepiped or a cubic shape. It may be.

  The roux can be sealed and packaged after cooling and solidification, but can also be sealed and packaged before cooling and solidification. The cooling can be performed by any method, but as an example, a container filled with heated molten roux is placed on a conveyor surface having a conveyor surface made of metal such as steel and placed in a cooling chamber at -30 to -10 ° C. It is preferable that the carrier is cooled by an appropriate means such as applying the carrier surface to a cooling medium, and cooled by transmission from the cooled carrier surface. Thereby, the cooling process of the heated molten roux can be performed rapidly. In addition, the said cooling can be implemented using a commercially available steel belt freezer.

Moreover, the richness-enhancement foodstuff of the foodstuff containing 1 or more types chosen from the group which consists of the milk raw material of this invention, dairy products, margarine, creaming powder, and vegetable oil-fat cream contains sucrose, maltose, and glucose. Further, it may contain lactose.
The body taste improving food of the present invention preferably contains 1.5 parts or more of glucose and 5 parts or more of sucrose with respect to 1 part of maltose. More preferably, it contains 1.5 to 15 parts of glucose and 5 to 40 parts of sucrose with respect to 1 part of maltose.
Moreover, when the rich taste improving foodstuff of this invention contains lactose, Preferably it contains 1.5 parts or more of glucose, 0.5 parts or more of lactose, and 5 parts or more of sucrose with respect to 1 part of maltose. More preferably, it contains 1.5 to 15 parts of glucose, 0.5 to 10 parts of lactose and 5 to 40 parts of sucrose with respect to 1 part of maltose.

Moreover, the method for improving the richness of a food containing at least one selected from the group consisting of milk raw materials, milk products, margarine, creaming powder and vegetable oil cream according to the present invention adds sucrose, maltose and glucose. Including that. Further, it may further include adding lactose.
The method for improving the richness of the food of the present invention preferably comprises adding 1.5 parts or more of glucose and 5 parts or more of sucrose to 1 part of maltose. More preferably, it includes adding 1.5 to 15 parts of glucose and 5 to 40 parts of sucrose to 1 part of maltose.
In addition, when the method for improving the richness of the food of the present invention includes adding lactose, preferably 1.5 parts or more of glucose, 0.5 parts or more of lactose and 5 parts of sucrose with respect to 1 part of maltose. Including adding more than one part. More preferably, it includes adding 1.5 to 15 parts of glucose, 0.5 to 10 parts of lactose and 5 to 40 parts of sucrose with respect to 1 part of maltose.

(Example 1: Seasoning solid roux)
Wheat flour was obtained by mixing 17 parts by weight of wheat flour and 17 parts by weight of edible oils and fats (mixed fat of pork and beef tallow) until the product temperature reached 120 ° C. Next, 34 parts by weight of the obtained wheat roux, 16 parts by weight of edible fat (pig fat and beef tallow), 1 part by weight of curry powder, 3 parts by weight of spices, 10 parts by weight of salt, 0.5 parts by weight of maltose, glucose 2.5 parts by weight, 1.5 parts by weight of lactose, 8 parts by weight of sucrose, 9 parts of milk powder and 14.5 parts by weight of seasonings such as various bouillons are heated and mixed until the product temperature reaches 100 ° C., 60 After cooling to ° C., the obtained roux was filled into a tray-like container by a filling machine. The tray-shaped container used here is polypropylene / EVOH (saponified ethylene / vinyl alcohol copolymer or ethylene vinyl acetate copolymer) / polypropylene with a thickness of 0.3 mm, a height of 22 mm, a length of 190 mm, and a width of 95 mm. This is a rectangular parallelepiped tray having an open portion. Finally, it was cooled and solidified at 20 ° C. to obtain a solid roux contained in a tray-like container.

(Example 2: Food curry-flavored white sauce)
Two tablespoons of salad oil were heated in a thick pan, and 300 g of chicken, 400 g of onion, 300 g of potatoes and 200 g of carrots were added and fried. Next, 750 ml of water was added to this and boiled for 15 minutes. Next, the fire was stopped once, 160 g of the solid roux obtained in Example 1 was added and melted and simmered on low heat for 5 minutes, and further 300 ml of milk was added and simmered for 5 minutes to obtain a curry-flavored white sauce.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Comparative example 1: Seasoning solid roux)
Instead of using 0.5 parts by weight of maltose, 2.5 parts by weight of glucose, 1.5 parts by weight of lactose and 8 parts by weight of sucrose, the same as in Example 1 except that 10.22 parts by weight of sucrose was used. As a result, a solid roux in a tray-like container was obtained.

(Comparative Example 2: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Comparative Example 1 was used.
The resulting curry-flavored white sauce had a monotonous sweetness in the latter half and no milk flavor.

(Comparative example 3: seasoning solid roux)
Instead of using 0.5 parts by weight maltose, 2.5 parts by weight glucose, 1.5 parts by weight lactose and 8 parts by weight sucrose, 2.5 parts by weight glucose, 1.5 parts by weight lactose and 8.5 parts sucrose. A solid roux in a tray-like container was obtained in the same manner as in Example 1 except that the parts by weight were used.

(Comparative Example 4: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Comparative Example 3 was used.
The obtained curry-flavored white sauce had weak sweetness in the latter half and had no milky taste.

(Comparative Example 5: Seasoning solid roux)
Instead of using 0.5 parts by weight maltose, 2.5 parts by weight glucose, 1.5 parts by weight lactose and 8 parts by weight sucrose, 0.5 parts by weight maltose, 1.5 parts by weight lactose and 9.62 sucrose. A solid roux in a tray-like container was obtained in the same manner as in Example 1 except that the parts by weight were used.

(Comparative Example 6: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Comparative Example 5 was used.
The resulting curry-flavored white sauce had a poor balance in the first half and the middle. Moreover, there was no rich taste of milk.

(Comparative Example 7: Seasoning solid roux)
Instead of using 0.5 parts by weight maltose, 2.5 parts by weight glucose, 1.5 parts by weight lactose and 8 parts by weight sucrose, 13.64 parts by weight maltose, 9.4 parts by weight glucose and 1.5 parts by weight lactose A solid roux in a tray-like container was obtained in the same manner as in Example 1 except that the part was used.

(Comparative Example 8: White curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Comparative Example 7 was used.
The obtained curry-flavored white sauce had weak sweetness in the latter half and had no milky taste.

(Example 3: Seasoning solid roux)
Instead of using 0.5 parts by weight maltose, 2.5 parts by weight glucose, 1.5 parts by weight lactose and 8 parts by weight sucrose, 0.5 parts by weight maltose, 2.5 parts by weight glucose and 9.5 sucrose A solid roux in a tray-like container was obtained in the same manner as in Example 1 except that the parts by weight were used.

(Example 4: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 3 was used.
The obtained curry-flavored white sauce has a sense of unity between the flavor and taste of milk along with the curry flavor, and has a full-fledged milk flavor, although the milk is weaker than the white sauce of Example 1. Met.

(Example 5: Seasoning solid roux)
Instead of using 9 parts by weight of powdered milk, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of whole milk powdered milk was used.

(Example 6: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 5 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Example 7: Seasoning solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of skim milk powder was used.

(Example 8: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 7 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Example 9: Seasoning solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of creaming powder was used.

(Example 10: Food white sauce with curry flavor)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 9 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Example 11: Seasoning solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of cheese powder was used.

(Example 12: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 11 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Example 13: Seasoning solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 9 parts by weight of buttermilk powder was used.

(Example 14: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 13 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Example 15: Seasoning solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 3 parts by weight of whole milk powder and 6 parts by weight of skim milk powder were used.

(Example 16: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 15 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

(Example 17: Seasoning solid roux)
Instead of using 9 parts by weight of milk powder, a solid roux in a tray-like container was obtained in the same manner as in Example 1 except that 2 parts by weight of whole milk powder, 6 parts by weight of skim milk powder and 1 part by weight of cheese powder were used.

(Example 18: Food curry-flavored white sauce)
A curry-flavored white sauce was obtained in the same manner as in Example 2 except that 160 g of the solid roux obtained in Example 17 was used.
The obtained curry-flavored white sauce had a sense of unity between the flavor and taste of milk along with the flavor of curry, and had a full-fledged milk flavor.

Claims (1)

Curry powder, and one or more selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder and vegetable oil and fat cream, further including sucrose, maltose, lactose and glucose, and 1 part of maltose A curry-flavored white sauce roux or curry-flavored white sauce comprising 1.5 to 15 parts of glucose, 0.5 to 10 parts of lactose and 5 to 40 parts of sucrose.