JP5861959B2 - Heat-sterilized white milk containing food, method for improving milk flavor, and milk flavor improving agent for white milk containing food - Google Patents

Description

  The present invention includes milk and / or dairy products and heat-sterilized white milk-containing foods with improved milk flavor, such as white roux, bechamel roux, carbonara sauce, cheese cream sauce, cream stew, and clam chowder The present invention relates to a food that has undergone retort treatment, a method for improving the milk flavor of these heat-sterilized white milk-containing foods, and a milk flavor improver for white milk-containing foods.

Carbonara sauce, which is an example of a white milk-containing food, is a creamy sauce made using ingredients such as egg yolk, creams, and cheeses. This carbonara sauce is served with pasta and served as a pasta dish. . In general, carbonara sauce is produced by uniformly mixing raw materials such as egg yolk, cream, cheese, and starch and heating (see, for example, Patent Document 1).
Here, a relatively large amount of milk and / or dairy products (for example, creams and cheeses) are added to white milk-containing foods such as carbonara sauce in order to impart a better milk flavor. It is preferable. However, generally, since milk and dairy products are expensive, the price of white milk-containing foods is increased by blending them in large quantities. For this reason, it has been desired to provide a white milk-containing food with a good milk flavor while suppressing the amount of milk and dairy products used.

JP 2008-109904 A

  Accordingly, the present invention provides a method for improving the milk flavor of a heat-sterilized white milk-based food with an improved milk flavor, a method for improving the milk flavor of a heat-sterilized white milk-containing food, and a white An object of the present invention is to provide a milk flavor enhancer for foods containing milk.

The inventors of the present invention have intensively studied to solve the above problems. As a result, the present inventors have found that the above-mentioned problems can be solved by blending miso and / or acid into a white milk-containing food containing milk and / or dairy products, and have completed the present invention.
Specifically, the present invention provides the following.
The first aspect of the present invention is a heat-sterilized white milk-containing food containing milk and / or dairy products and an amount of miso and / or acid effective for improving the milk flavor of the milk-containing food. .
In a second aspect of the present invention, a heat-sterilized white milk-containing food containing milk and / or dairy products is added with an amount of miso and / or acid effective to improve the milk flavor of the white milk-containing food. This is a method for improving the milk flavor of a heat-sterilized white milk-containing food to be blended.
The third aspect of the present invention is a milk flavor enhancer for white milk-containing foods containing miso and / or acid.

  Since the heat-sterilized white milk-containing food of the present invention contains an amount of miso and / or acid effective to improve the milk flavor of the milk-containing food, regardless of the content of milk and / or dairy products, Excellent milk flavor.

Hereinafter, modes for carrying out the present invention will be described.
<Food with sterilized white milk>
The heat-sterilized white milk-containing food (hereinafter sometimes simply referred to as “milk-containing food”) of the present invention is effective for improving the milk and / or dairy products and the milk flavor of the milk-containing food. Amount of miso and / or acid. In addition, the milk-containing food of the present invention may contain egg yolk, starch, and the like as necessary.
In the present invention, the “white milk-containing food” is a food that contains milk and / or dairy products as a raw material and has a white appearance, and specifically includes white roux, bechamel roux, and carbonara. Examples include sauce, cheese cream sauce, cream stew, and clam chowder.
Further, in the present invention, “milk flavor” refers to a flavor composed of rich milk and a rich feeling. Here, the milk flavor includes (1) a cheese flavor (specifically, aroma, richness, and richness) consisting of natural richness and richness of cheese, and (2) a natural richness and richness of cream. A cream flavor (specifically, mellowness and richness) consisting of a feeling is included.
Furthermore, in the present invention, “heat-sterilized food” refers to (1) food that has been sealed in a hermetic packaging container, sealed and then heat-sterilized, and (2) sterilized food that has been sterilized. It refers to aseptic filled and sealed food that is filled and sealed in an aseptic environment.
In addition, in milk-containing foods, milk raw materials are generally easily browned by sterilization performed at high temperatures, but in the present invention, an excellent milk flavor is obtained even when not containing a large amount of milk and / or dairy products. Browning of contained food can be reduced.

[Milk and / or dairy products]
The dairy food of the present invention includes milk and / or dairy products. Here, “milk” and “dairy products” refer to milk and dairy products stipulated in the ministerial ordinance (December 27, 1951, Ministry of Health and Welfare No. 52; ministerial ordinance of milk, etc.) relating to the component specifications of milk and dairy products. In particular, as milk, raw milk, milk, special milk, raw goat milk, pasteurized raw goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk as dairy products , Cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, Including cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria drink, and milk drink. In addition, “milk” and “dairy products” include foods similar to those listed above using plant-based raw materials, that is, pseudo milk (soy milk, etc.) and pseudo dairy products (cheese analog, etc.).
In addition, in this specification, although milk and / or a dairy product show what was enumerated above, especially cheese and cream which are especially important among these are demonstrated in detail below.

(cheese)
The cheese added to the milk-containing food of the present invention is not particularly limited, and may be appropriately selected according to the flavor intended in the milk-containing food. Specifically, cream cheese, Cottage cheese, quark cheese, mozzarella cheese, hunt cheese, camembert cheese, brie cheese, chiljit cheese, münster cheese, brick cheese, rockhole cheese, blue cheese, gologon zola cheese, stilton cheese, gouda cheese, cheddar cheese , Proboron cheese, Edam cheese, Emmental cheese, Balmesan cheese, Romano cheese, whey cheese, Nuchertel cheese, and the like can be mentioned. These cheeses may be used alone or in combination of two or more as required.
The amount of cheese added in the milk-containing food of the present invention is preferably within the range where the milk-containing food satisfies the following conditions of the milk solid content, specifically, milk solids. It is preferably 0.1% by mass or more and 1% by mass or less, more preferably 0.2% by mass or more and 0.7% by mass or less in terms of minutes. By making the addition amount of cheeses within the above range, combined with the effect of adding miso and / or acid, it is possible to prepare a milk-containing food with excellent cheese flavor.
(Cream)
The cream added to the milk-containing food of the present invention is a cream described in a ministerial ordinance such as milk, which is obtained by removing ingredients other than milk fat from raw milk, milk, or special milk. The cream component specifications stipulate that the milk fat content is 18.0% or more and the acidity is 0.20% or more.
As a method of obtaining cream from raw milk or the like, a centrifugal separation method that mechanically separates by centrifugal force using a comparative difference between milk fat and fat removal is generally used, and a centrifugal separator used for the centrifugal separation method For example, a disk-type centrifuge is used.
In addition, instead of the cream prescribed | regulated to the said ministerial ordinances, such as milk, a reduced cream, a compound cream, a synthetic cream etc. can also be used for the foodstuff containing milk of this invention.
The said reduced cream means what was manufactured by adding non-fat milk solids, such as skim milk powder, emulsifier, water, etc. to milk fats, such as a butter and butter oil.
The said compound cream means what was manufactured by adding non-fat milk solids, such as skim milk powder, an emulsifier, a stabilizer, water, etc. to milk fat and vegetable fat.
The said synthetic cream means the thing manufactured by adding protein, an emulsifier, a stabilizer, water, etc. derived from non-fat milk solid content, such as skim milk powder, milk other than vegetable fat.
As content of the above creams, it is preferable that it is 0.2 mass% or more and 5.5 mass% or less in conversion of milk solid content with respect to the whole quantity of foodstuffs containing milk, and 0.5 mass% or more and 3 mass%. % Or less is more preferable. By setting the cream content within the above range, a milk-containing food product having a good milk flavor can be obtained.

(Milk solids content)
In the milk-containing food of the present invention, the content of milk and / or dairy products is preferably 0.1% by mass or more and 6% by mass or less in terms of milk solid content, and is 0.2% by mass or more and 4% by mass or less. More preferably. Here, when the content of milk and / or dairy products is a small amount even within the above range, a conventionally known milk-containing food may not exhibit sufficient milk flavor, but the milk of the present invention Since the food contains miso and / or acid as will be described later, even if the milk solid content is within the above range, a sufficient milk flavor can be expressed. In the case of pseudo milk or pseudo dairy products, milk and dairy products stipulated in the Ministerial Ordinance such as milk are contained in such an amount that the milk flavor obtained when using the above-mentioned content in terms of milk solid content is achieved. do it.
In addition, milk solid content refers to solid content except the water | moisture content contained in milk and / or dairy products.

[miso]
The milk-containing food of the present invention contains miso. The miso that can be added to the milk-containing food of the present invention may be any conventionally known miso, and its properties are not particularly limited, such as liquid, paste, powder, and granule.
In addition, the content of miso in the milk-containing food of the present invention is not particularly limited as long as it is an amount effective for improving the milk flavor of the milk-containing food, but the solid excluding moisture contained in the miso It is preferably 0.2% by mass or more and 1% by mass or less in terms of minutes, and more preferably 0.3% by mass or more and 0.7% by mass or less. By making the amount of miso added within the above range, the milk flavor of the milk-filled food can be effectively improved without giving the milk-filled food a flavor unique to miso.
[acid]
The food with milk of the present invention contains an acid. As an acid that can be used for a milk-containing food, any acid that can be generally used in the field of food production can be used, and the acid is not particularly limited. Specific examples include gluconic acid, malic acid, citric acid, acetic acid, lactic acid, fumaric acid, phosphoric acid, tartaric acid, adipic acid, maleic acid, sorbic acid, and succinic acid. These acids may be used alone or in combination of two or more.
The amount of acid added to the milk-containing food of the present invention is not particularly limited as long as it is an amount effective for improving the milk flavor of the milk-containing food, but the pH of the milk-containing food is 5.6. The amount is preferably 6.4 or less. By making the addition amount of the acid within the above range, the milk flavor of the milk-containing food can be effectively improved. In addition, as an amount which makes pH of a foodstuff containing milk 5.6 or more and 6.4 or less, specifically, it is an amount which becomes 0.002 mass% or more and 0.04 mass% or less in conversion of citric acid. Preferably, the amount is 0.004 or more and 0.02 or less. What is necessary is just to adjust the addition amount with the kind of acid.
Here, "citric acid conversion" is a numerical value expressed by the mass of citric acid required to make the amount of acid necessary for making the pH of the milk-containing beverage the same value, and to make the same pH. Say.

[egg yolk]
Egg yolk may be added to the milk-containing food of the present invention. The egg yolk used in the milk-containing food of the present invention may be any egg yolk as long as it is a commonly distributed egg yolk. Specific examples of such egg yolks include raw egg yolks obtained from poultry such as chickens, rabbits and ducks, or those sterilized, refrigerated or refrigerated, enzyme-treated, freeze-dried, etc. Examples thereof include those dried by a method and the like, those subjected to desugaring treatment, those subjected to decholesterolization, and those added with salt or sugar. The content of egg yolk in the milk-containing food of the present invention is preferably 0.1% by mass or more and 10% by mass or less, in terms of raw eggs, with respect to the whole milk-containing food, and 0.5% by mass or more and 8% by mass or less. More preferably, it is as follows. By making the content of egg yolk in the above-mentioned range, it is possible to obtain a smooth milk-containing food that is excellent in the richness of egg yolk.
In addition, when adding egg yolk to a milk-containing food, the egg yolk may be added after being diluted with a diluent such as water in order to facilitate mixing of the egg yolk with a viscous liquid not containing egg yolk.
[Starch]
In the milk-containing food of the present invention, starch such as potato starch, wheat starch, corn starch, tapioca starch, and glutinous rice starch, and modified starches thereof may be used as starch raw materials. You may add the food raw material etc. which contain.
The content of starches is preferably 2% by mass or more and 20% by mass or less, more preferably 2% by mass or more and 10% by mass or less, based on the whole milk-containing food. By setting the starch content in the above range, a milky food with a smooth texture can be obtained.
[water]
The content of water in the milk-containing food of the present invention is preferably 50% by mass or more and 98% by mass or less, and more preferably 75% by mass or more and 95% by mass or less with respect to the whole milk-containing food.
[Other additives]
In addition to the above raw materials, the milk-containing food of the present invention includes seasonings such as salt, sugar or sodium glutamate, gums such as guar gum, emulsifiers, emulsifying aids, various extracts, edible oils and fats, black pepper You may add well-known additives, such as spices and coloring agents. The addition amount of each of these additives may be a normal addition amount in the above additives.
The above configuration relating to raw materials such as egg yolk and starches is particularly suitable when the milk-containing food is carbonara sauce.

<Method for producing heat-sterilized white milk-containing food>
The method for producing a heat-sterilized milk-containing food of the present invention is not particularly limited as long as the above-described milk-containing food subjected to the heat-sterilization treatment of the present invention can be obtained. The carbonara sauce production method is taken as an example.
That is, in the method for producing carbonara sauce, first, (A) a raw material composition containing starches and water and not containing egg yolks is heated at a predetermined temperature or higher, and the egg yolk-free viscous liquid that pregelatinizes starches is obtained. A preparation step, (B) a step of preparing an egg yolk-containing viscous liquid in which egg yolk-containing viscous liquid is added and mixed with the temperature of the egg yolk-free viscous liquid maintained at the predetermined temperature, a step of adding miso and acid, And a filling process, and a stock process and a retorting process as necessary.
[(A) Step of preparing egg yolk-free viscous liquid]
First, in the step of preparing an egg yolk-free viscous liquid, an egg yolk-free viscous liquid is prepared by heating a raw material composition containing starches and water and not containing egg yolk at a predetermined temperature or higher. Although it does not specifically limit as temperature at the time of heating the said raw material composition, It is preferable that it is 70 to 100 degreeC, and it is still more preferable that it is 85 to 98 degreeC. In the preparation of the egg yolk-free viscous liquid, a conventionally known heating means may be employed as a heating means for heating the raw material composition. For example, the stirring is performed using a heating kettle equipped with a stirring means. You may heat up.
Here, since the raw material composition that is heated in the step of preparing the egg yolk-free viscous liquid does not contain egg yolk, starch is not decomposed by enzymes contained in egg yolk, and starch is moderately gelatinized. Thus, an egg yolk-free viscous liquid having an appropriate viscosity can be obtained.
[(B) Preparation of egg yolk-containing viscous liquid]
In the step of preparing the egg yolk-containing viscous liquid, egg yolk is added to and mixed with the egg yolk-free viscous liquid while maintaining the temperature of the egg yolk-free viscous liquid at the predetermined temperature. When mixing the egg yolk, the temperature of the egg yolk-free viscous liquid is maintained at the predetermined temperature or higher, so that various enzymes contained in the egg yolk are deactivated and starches can be prevented from being decomposed. As a result, the viscosity can be sufficiently maintained even in the egg yolk-containing viscous liquid, and a homogeneous carbonara sauce free from oil floating and protein aggregation can be obtained. In the preparation of the egg yolk-containing viscous liquid, as a means for maintaining the temperature of the egg yolk-free viscous liquid at a predetermined temperature or higher, a conventionally known heating / heat retaining means may be employed, for example, a heating pot equipped with a stirring means, etc. May be used to heat and keep warm while stirring.

[Miso and acid addition process]
When adding miso and / or acid to carbonara sauce, the timing of addition is not particularly limited, and it may be added at the time of mixing raw materials or mixed during cooking of carbonara sauce, It can be added at any time until the container is filled and sealed, and it is preferable to select the addition time as appropriate according to the properties of the miso and / or acid to be added.
[Stock process]
After the carbonara sauce is prepared, it may have a stock process for holding the carbonara sauce at a temperature of 70 ° C. or higher in the stock tank before the filling and sealing process. That is, it is preferable to hold the carbonara sauce at a temperature of 70 ° C. or higher in the stock tank. As a result, even if various enzymes contained in miso and other raw materials have not been completely deactivated by the previous process, various enzymes can be completely deactivated in the stock process. Prevents protein coagulation.
The holding time of carbonara sauce in the stock process is, for example, 1 minute or longer, and can be set to about 20 to 120 minutes in consideration of industrial production. The holding temperature of carbonara sauce in the stock process is preferably 70 ° C. or higher and 90 ° C. or lower, and more preferably 70 ° C. or higher and 80 ° C. or lower.
The stock tank used in the stock process is not particularly limited, and examples thereof include a stock tank provided with a heat retaining means such as a heat retaining jacket. This stock tank may be provided with a stirring means, and may be integrated with a filling machine for filling the container with the carbonara sauce. Moreover, you may use the heating kettle for heating a carbonara sauce as a stock tank.
[Filling process]
Furthermore, a filling and sealing step of filling and sealing the carbonara sauce into the container is included. Carbonara sauce may be filled into a container by a conventional method.
[Heat sterilization process (retort process)]
The method for producing carbonara sauce of the present invention may further include a retorting process for retorting carbonara sauce filled and sealed in a container. In the retort treatment step, a normal retort treatment may be applied to the carbonara sauce that has been filled and sealed. The treatment conditions for the retort treatment include heating conditions at 115 to 125 ° C. for 10 to 60 minutes. The present invention can also be applied to heat-sterilized foods that are heat-sterilized under conditions lower than the above retort processing.
In addition, when producing aseptic filled sealed food separately from retort food, carbonara sauce manufactured as described above and subjected to a stock process as necessary is sterilized by passing it through a continuous heat sterilizer, etc. This may be filled and sealed in a sterilized container in a sterile environment. The heating by the above retort treatment or continuous heat sterilization treatment may also serve as a function of cooking carbonara sauce.
In the present invention, an excellent milk flavor of milk-containing foods can be obtained and browning can be reduced even in the aseptic filling process in UHT (ultra-high temperature) of retort processing that tends to cause flavor deterioration and browning. Suitable for these.

<Method for improving milk flavor of heat-sterilized white milk-containing food>
The present invention improves the milk flavor of heat-sterilized milk-containing foods that contain milk and / or dairy products in an amount of miso and / or acid effective for improving the milk flavor of milk-containing foods. The present invention also relates to a method (hereinafter sometimes simply referred to as “a method for improving the milk flavor of a food containing milk”). Regarding the conditions for adding miso and / or acid to foods containing milk and / or dairy products, the conditions described in the method for producing milk-containing foods, etc. are within the range where the milk flavor of the milk-containing food is improved. It can be applied as it is.
According to the method for improving the milk flavor of milk-containing foods of the present invention, the milk flavor of foods containing milk and / or dairy products can be improved.
<Flavor improver for food containing white milk>
The miso and acid used for the milk-containing food of the present invention have the effect of improving the milk flavor of the milk-containing food. For this reason, the composition containing miso and / or acid can be used as a flavor enhancer for foods containing white milk (hereinafter, sometimes simply referred to as “milk flavor enhancer”).
In addition, as miso and acid which can be used, the miso and acid used for the above-mentioned milk-containing food can be mentioned, and the content of these components in the milk flavor improver also improves the milk flavor of the milk-containing food. It can set suitably in the range which does not impair the objective of this invention.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Examples 1 to 11, Comparative Example 1>
About each Example and a comparative example, among the raw materials (a numerical value shows the mass part of a raw material) shown in Table 1 or 2, flour flour, cheese paste, thickener, bacon, seasoning raw material, miso, citric acid, spice The liquid and water were mixed with an oblique axis stirrer and heated and stirred until the temperature reached 95 ° C. Next, while maintaining this temperature, a carbonara sauce obtained by adding egg yolk liquid while stirring was filled and sealed in a retort pouch, and retort treatment was performed.
While measuring the pH of the obtained retort carbonara sauce, according to the following criteria, "cheese aroma", "cheese richness and richness", "cream mellowness", and "cream richness and richness" Evaluation was made in 5 stages by sensory evaluation of 10 panelists, and the average value was set in 0.5 increments (rounded up after the decimal point).
The results are summarized in Tables 1 and 2.
[Evaluation]
(A) Cheese scent 5: The rich flavor of cheese spreads from the first bite at the moment of eating. 4: The fragrance of cheese does not spread instantaneously as much as 5, but the rich flavor of cheese spreads from the first bite. As you eat it, you can feel the scent of cheese. 2: Feel the scent of cheese only to an extent that cannot be specified. 1: Do not feel the scent of cheese at all. (B) Richness and richness of cheese. The richness and richness peculiar to cheese can be felt from the first bite in the moment 4: Although it can not be felt instantaneously as much as 4: 5, the richness and richness can be felt from the first bite 3: With some bite, the richness of cheese Feels rich 2: Feels like umami but doesn't feel the richness and richness of cheese 1: Feels rich and rich in cheese, tastes like umami (C) Mild cream 5: Cream noma It is soft and the whole is united, and the taste is united. 4: 5 The whole is not united, but the taste is united. 3: The taste is almost united, but the attributes of each material (including miso) The taste of miso is felt in the case, and the taste of acid is included in the case of acid. 2: The taste is well organized, and the attributes of each material (the taste of miso when it contains miso, the acidity when it contains acid) 1) The taste of the ingredients is uncoordinated, and the attributes of each material (the taste of miso when it contains miso, the acidity when it contains acid) are felt apart (D) Cream The richness and richness of the cream 5: The richness and richness of the cream is felt from the first bite at the moment of eating. 4: Although it is not felt instantaneously as much as the fifth bite, the richness and richness is felt from the first bite. As you eat a few, rich and rich Feel 2: Although the taste, such as the taste is felt, do not feel the flavor and richness of cream 1: also flavor and richness of the cream, I do not feel even taste like taste

  The retort carbonara sauce of the example corresponding to the milk-containing food of the present invention was excellent in milk flavor such as cheese flavor and cream flavor, although a relatively small amount of cheese paste was used.

<Examples 12 to 14>
About each Example, the raw material shown in Table 3 (the numerical value indicates the mass part of the raw material) Wheat flour roux, cheese paste, seasoning raw material, miso, citric acid, cream, spice liquid and water are mixed with an oblique axis stirring and heating machine. The cream stew obtained by heating and stirring to a temperature of 95 ° C. was filled and sealed in a retort pouch and subjected to a retort treatment.
While measuring the pH of the obtained retort cream stew, it evaluated similarly according to the said reference | standard.
The results are summarized in Table 3.

  The retort cream stew of the example corresponding to the milk-containing food of the present invention was excellent in milk flavor such as cheese flavor and cream flavor, although a relatively small amount of cheese paste was used.

Claims (8)

Milk and / or dairy products in an amount of 0.1% by mass to 6% by mass in terms of milk solid content, and miso in an amount of 0.2% by mass to 1.1% by mass in terms of solid content Retort heat-sterilized white milk-containing food. Furthermore, the retort heat-sterilized white milk containing foodstuff of Claim 1 containing an acid. The retort-heat-sterilized white milk-containing food according to claim 2 , wherein the acid content is such that the pH of the milk-containing food is adjusted to 5.6 or more and 6.4 or less. The retort-heat-sterilized white milk-containing food according to claim 3 , wherein the acid content is 0.002 mass% or more and 0.04 mass% or less in terms of citric acid. The retort-heat-sterilized white milk-containing food according to any one of claims 1 to 4 , comprising cheese as the milk and / or dairy product. The retort-heat-sterilized white milk-containing food according to claim 5 , wherein the cheese content is 0.1% by mass or more and 1% by mass or less in terms of solid content. Retort heat-sterilized white milk-containing food containing milk and / or dairy products in an amount of 0.1% by mass to 6% by mass in terms of milk solid content is 0.2% by mass or more in terms of solid content. A method for improving the milk flavor of a retort-heat-sterilized white milk-containing food containing a miso amount of 1% by mass or less. The method for improving the milk flavor of a retort heat-sterilized white milk-containing food according to claim 7 , wherein an acid is further added to the retort heat-sterilized white milk-containing food.