JP5424471B2 - Seasoning to enhance the milky feeling of food and drink - Google Patents

Description

  The present invention relates to a seasoning that enhances its milk feeling and gives richness by adding it to beverages and foods that are dairy products, a method for producing the same, and a method for using the same.

  A variety of dairy foods and drinks such as milk shakes and milk pudding are commercially available. In these, the purpose is to cut milk fat content to reduce calories, reduce raw material costs, or increase the blending ratio of other ingredients. Therefore, there are cases in which a large amount of raw material milk cannot be blended or processed milk with low milk fat content is substituted. When the milk fat content of milk is small, a rich milk feeling derived from milk components cannot be obtained, and the taste often has no luxury.

On the other hand, a seasoning for dairy products obtained by dissolving a yeast extract containing 5'-sodium guanylate and skim milk powder in water and drying improves the flavor and texture of low-fat dairy products, It has been reported that a feeling of fat, richness, milky feeling, sweetness and the like can be imparted (Patent Document 1).
JP 2008-237037 A

The present inventors have found that a seasoning obtained by processing yeast extract and dextrin without using skim milk or skim milk as a raw material can impart a rich milk feeling to dairy foods and drinks. Was completed.
That is, the present invention
(1) A seasoning obtained by heating 10 to 50 seconds at 100 to 130 ° C. and drying for 10 to 50 parts by weight of yeast extract and 50 to 90 parts by weight of dextrin in water. Fee,
(2) The seasoning according to (1), wherein the dextrin has a DE value of 20 to 40,
(3) The yeast extract contains 5′-guanylate in an amount of 4% by weight or more in terms of 5′-sodium guanylate, and 5′-inosinate in an amount of 4% by weight or more in terms of sodium 5′-inosinate. The seasoning according to (1) or (2) above, wherein the yeast extract contains 90% by weight or more of the peptide in the total amino acids contained,
(4) The seasoning according to any one of (1) to (3) above is added to a food or drink containing milk components in an amount of 0.01 to 5.0% by weight, which enhances the milk feeling of the food or drink. And how to give richness,
Is to provide.

  The seasoning of the present invention is obtained without using milk or powdered milk as a raw material, and by adding this to a dairy food or drink, the food or drink is given a rich milk feeling, milk-like richness or sweetness. The flavor can be improved. In addition, this makes it possible to reduce the calories and costs of dairy foods and drinks, and to produce an effect that a lot of raw materials other than milk can be added to the food and drinks.

  The seasoning of the present invention can be obtained by heating a yeast extract and dextrin dissolved in water and then drying.

The yeast extract used in the present invention contains 5′-guanylate in an amount of 4% by weight or more, more preferably 5% by weight or more in terms of 5′-sodium guanylate, and 5′-inosinate is 5′-inosine. It is desirable to contain 4% by weight or more, more preferably 5% by weight or more in terms of sodium acid, and the proportion of peptides in all amino acids is 90% by weight or more. It is obtained by using 4% by weight or more of 5′-guanylate, 4% by weight or more of 5′-inosinate, and using 90% by weight or more of peptides as a raw material. The seasoning can sufficiently give a rich milk feeling to food and drink.
Such a yeast extract inactivates an enzyme in the yeast and extracts the yeast with hot water or the like, or an extract obtained by adding a cell wall lytic enzyme or the like to the yeast. If necessary, it can be produced by the action of an adenylate-degrading enzyme, and specifically, “Alomild G” manufactured by Kojin Co., Ltd. can be mentioned.
Examples of yeast used for producing such yeast extract include baker's yeast, brewer's yeast, and Torula yeast. Among these, Torula yeast is preferable.
The peptide referred to in the present invention means a peptide in which two or more amino acids are amino-bonded, and was calculated by subtracting the free amino acid amount from the total amino acid amount.

The dextrin used in the present invention is a starch partial hydrolyzate obtained by reducing the molecular weight of starch by a chemical or enzymatic method. The DE value is an index of the chain length of a glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin. The higher the value, the shorter the dextrin chain length.
The dextrin used in the present invention preferably has a DE value of 20-40. When the DE value of dextrin is less than 20, the resulting seasoning does not have a sufficient richness, and when the DE value is greater than 40, the seasoning itself has a strong sweetness. Specific examples of preferred dextrin include dextrin “MPD” and “Paindex # 3” manufactured by Matsutani Chemical Co., Ltd.

In this invention, it adds and melt | dissolves in water in the ratio of 10-50 weight part of yeast extracts and 50-90 weight part of dextrin. Desirably, the ratio is 15 to 30 parts by weight of yeast extract and 70 to 85 parts by weight of dextrin.
The amount of water only needs to be an amount that both can dissolve, and if it is too large, drying takes time and costs, which is not preferable. Specifically, it is dissolved so that the total solid content is 10 to 100 parts by weight with respect to 100 parts by weight of water to obtain a yeast extract / dextrin aqueous solution. In order to make it easy to dissolve, water may be appropriately heated.

  Next, the obtained yeast extract / dextrin aqueous solution is heated at 100 to 130 ° C. for 10 to 60 seconds, cooled quickly after heating, and sent to the drying step. Such high-temperature and short-time heating can be either direct heating or indirect heating, and can be easily performed by using an apparatus such as a heat exchange continuous sterilizer. If the heating temperature is less than 100 ° C, a highly effective seasoning cannot be obtained, and if it exceeds 130 ° C, an unpleasant flavor may occur. Moreover, if the heating time is less than 10 seconds, a highly effective seasoning cannot be obtained, and if it exceeds 60 seconds, an unpleasant flavor may be produced.

  The heat-treated yeast extract / dextrin aqueous solution is dried to a powder. Drying can be performed by a method such as spray drying of an aqueous solution, drum drying, freeze drying, vacuum drying, or the like, and drying conditions can be performed under known conditions.

The seasoning of this invention can be used by adding to dairy food / beverage products. Specifically, it may be added and mixed in the production of milk shakes, milk pudding, lact ice, ice milk, ice cream, soup and the like.
The amount added varies depending on the food or drink to be added, but is generally about 0.01 to 0.5% by weight relative to the milk food or drink.
The seasoning of this invention can be added in any process of the manufacturing process of dairy food / beverage products.

  Hereinafter, the present invention will be described in detail with reference to examples.

Example 1
80 g of DE24-26 dextrin (“MPD” manufactured by Matsutani Chemical Co., Ltd.) and 20 g of yeast extract (“Alomild G” manufactured by Kojin Co., Ltd.) were dissolved in 150 ml of water. This solution was heated at 125 ° C. for 30 seconds, cooled to 70 ° C., and then spray-dried to obtain a dry powder to obtain the seasoning of the present invention (Example 1).
In addition, the yeast extract “Allomid G” used in this example is 5% -guanylate in terms of 5% sodium guanylate in terms of 5.5% by weight, and 5′-inosinate is 5′-inosinic acid. It contained 5.5% by weight in terms of sodium, and the proportion of the peptide in all the amino acids contained was 92% by weight.

Reference example 1
In Example 1, in place of “MPD” as a dextrin, except that maltodextrin of DE 10-13 (“Sandeck # 100” manufactured by Sanwa Starch Co., Ltd.) was used, a seasoning ( Reference Example 1 ) was obtained.

Example 3
In Example 1, in place of “Allo Mild G” as yeast extract, “SK Yeast Extract HUAP” (manufactured by Nippon Paper Industries Co., Ltd.) was used. 3) was obtained. The yeast extract “SK yeast extract HUAP” used contained 1.36% by weight of guanylate, 1.40% by weight of inosinate, and 45.2% of peptide.

Comparative Example 1
80 g of DE24-26 dextrin (“MPD” manufactured by Matsutani Chemical Co., Ltd.) and 20 g of yeast extract “Aromiled G” were blended together to obtain 100 g of powder seasoning (Comparative Example 1).

Comparative Example 2
80 g of DE24-26 dextrin (“MPD” manufactured by Matsutani Chemical Co., Ltd.) and 20 g of yeast extract “Allomide G” were dissolved in 200 ml of water. This solution was spray-dried without heating to obtain a powder seasoning (Comparative Example 2).

Evaluation Example 1 Milk 3% by weight of sugar is added to milk (Meiji Dairies "delicious milk") and stirred well, and then dispensed into 5 containers. Each of Examples 1 to 3 and Comparative Examples 1 and 2 Any one of the obtained powder seasonings was added at 0.1% by weight and mixed to prepare a sample.
These milks were sensory-evaluated for richness, milky feeling, and sweetness by tasting 15 panelists. The panelist compares 2 or 3 samples, chooses the strongest, the strongest of milk, and the sweetest of them, and determines the number of panelists who selected each sample. Indicated.

(1) Presence or absence of heating Sensory evaluation was performed on each sample to which the seasonings of Example 1, Comparative Example 1, and Comparative Example 2 were added, and the number of selected panelists is shown in Table 1-1.

(2) Influence of DE Value of Dextrin Sensory evaluation was performed on each sample to which the seasonings of Example 1 and Reference Example 1 were added, and the number of selected panelists is shown in Table 1-2.

(3) Effect of yeast extract Sensory evaluation was performed on each sample to which the seasonings of Examples 1 and 3 were added, and the number of selected panelists is shown in Table 1-3.

Evaluation Example 2 Milk pudding 10 g of fresh cream, 10 g of vegetable oil and fat, 3 g of skim milk powder, 10 g of sugar and 0.5 g of thickening polysaccharide were added to make 100 ml. Heated to dissolve. The obtained milk pudding composition liquid is dispensed into five containers, and 0.1% by weight of any one of the powder seasonings obtained in Examples 1 to 3 and Comparative Examples 1 and 2 is added to each container. And mixed. The five milk pudding composition liquids were cooled in a refrigerator in a container to obtain a milk pudding sample.
These milk puddings were subjected to sensory evaluations of richness, milk feeling, and sweetness by tasting 15 panelists. The panelists compared 2 or 3 samples, and selected the one with the strongest body, the strongest milk, and the sweetest, and showed the number of panelists selected.

(1) Presence or absence of heating Sensory evaluation was performed on each sample to which the seasonings of Example 1, Comparative Example 1, and Comparative Example 2 were added, and the number of selected panelists is shown in Table 2-1.

(2) Influence of DE Value of Dextrin Sensory evaluation was performed on each sample to which the seasonings of Example 1 and Reference Example 1 were added, and the number of selected panelists is shown in Table 2-2.

(3) Effect of yeast extract Sensory evaluation was performed on each sample to which the seasonings of Example 1 and Example 3 were added, and the number of selected panelists is shown in Table 2-3.

  As shown in the evaluation examples, the seasoning of the present invention can impart richness and rich milk feeling to the food or drink when added to the milk food or drink. The seasoning of the present invention is a product obtained by dissolving a yeast extract and dextrin in water, followed by heating and drying. However, the dextrin itself, a product obtained by blending a yeast extract with dextrin, and no heat treatment after dissolving in water. In any case, the same effects as those of the present invention were not obtained.

  As described above, according to the present invention, milk-like richness and rich milk feeling can be imparted only by adding to dairy foods and drinks that are particularly low in milk fat. Therefore, in addition to normal foods, it can be expected to be applied to sick foods that must limit milk fat and calories.

Claims (2)

5'-guanylate is contained in water in an amount of 4% by weight or more in terms of 5'-sodium guanylate and 5'-inosinate in an amount of 4% by weight or more in terms of sodium 5'-inosinate 10 to 50 parts by weight of a yeast extract having a peptide ratio of 90% by weight or more in amino acids and 50 to 90 parts by weight of a dextrin having a DE value of 20 to 40 were added and dissolved at 100 to 130 ° C. A dairy eating and drinking seasoning obtained by heating after 60 seconds and drying. Addition of 0.01 to 5.0% by weight of the dairy food / beverage seasoning according to claim 1 to a food / beverage product containing milk components, enhancing the milky feeling of the food / beverage product, How to give richness.