JPH06125733A - Production of milk product flavor - Google Patents

Abstract

PURPOSE:To provide the milk product flavor having the good flavor and taste of butter, cheese, milk, etc., excellent in tastes, and removing the characteristic irritative smell and oily unpleasant aftertaste of a product obtained by treating a milk fat-containing food material with a lipase. CONSTITUTION:When or after a milk fat-containing material is treated with a lipase produced from an animal, plant or microorganism, approximately 0.1-10wt.%, preferably approximately 0.2-1wt.%, of branched CD is added to the obtained treatment product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing flavors of dairy products such as milk, cream, butter and cheese having excellent aroma and flavor, and more particularly to milk, whole milk powder, butter, cheese and chestnut. -A milk fat-containing food material such as glutinum as a substrate, a branched cyclodextrin (hereinafter, referred to as a treated product obtained by the enzyme treatment and / or the enzyme treatment in the presence of a lipase produced by an animal or a plant or a microorganism. Compounded with (branched CD)) to provide a dairy flavor with extremely excellent palatability industrially advantageously.

[0002]

2. Description of the Prior Art Milk raw materials such as milk fat, whole milk powder, cheese, cheese whey, and milk are treated with a microorganism or a lipolytic enzyme produced by the microorganism to produce cheese or butter-like flakes. There are many reports on how to make bars. For example, fats and oils such as butter oil are decomposed by adding microorganisms such as Aspergillus spp, Mucor spp, Rhizopus spp, and lipolytic enzymes obtained from swine pancreas or oral secretory glands of small livestock. Further, a method for producing a butter flavour, which further comprises adding and decomposing lipoxygenase (Japanese Patent Publication No. 57-59743), and a mixture of fats and oils, non-fat milk solids and water, as exemplified above. A method for producing a butter flavour, which comprises decomposing by adding the same lipolytic enzyme and protein degrading enzyme / lactose degrading enzyme (JP-B-57
41898), and after decomposing the milk protein and milk fat to some extent by treating animal milk with a lipolytic enzyme and pancreatin, and a lipolytic enzyme produced by Candida syrindraase, which is a type of yeast. , A method for producing a cheese flavoring substance by inoculating lactic acid bacteria to carry out lactic acid fermentation (Japanese Patent Publication No. 46-23578), and a cheese or a cheese-related material containing lipolytic enzyme, Method for producing a tease flavor which acts on a white degrading enzyme and microorganisms of the genus Streptococcus, genus Lactobacillus, genus Propionibacterium, genus Penicillium and genus Saccharomyces (Japanese Patent Publication No. 53-24024), skim milk, whole Lipase / protease sources (enzymes or Candida spp.) Can be added to flavor-producing mediums such as milk, butter, cream and dried whey. Chi cultured by adding biological) and lactic acid-producing microorganisms - method of manufacturing's flavor substances (JP 60-7
No. 8582), or a method for producing a dairy flavor by adding sugar to a milk fat-containing substance, and further allowing yeast and lipase to act simultaneously (JP-A-62-960).
39), many proposals have been made regarding a method for producing a dairy product flavor using microorganisms or enzymes.

[0003]

However, the lipase degradation products of the milk fat-containing food materials that have been conventionally proposed such as the above-mentioned examples are generally stimulating decomposition odors produced by decomposition and released higher fatty acids. It is unavoidable that it is accompanied by an oily unpleasant taste, and both are compared with the delicate aroma balance and highly savory flavor produced by dairy products such as natural cheese and butter made by traditional methods. Then, there is a problem that it is not always satisfactory.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned drawbacks, the present inventors have carried out an enzymatic decomposition treatment of a milk fat-containing material in the presence of a lipase produced by plants and animals and microorganisms. By adding branched CD to the degradation product obtained during the treatment and / or treatment, it seems to be derived from the intermediate and higher fatty acids liberated by the hydrolyzate of the odor and the stimulating decomposition odor compared to the conventional proposal. The oily unpleasant taste of the aftertaste is eliminated, and a good flavor with excellent palatability is obtained,
Flavors of natural milk, cheese and butter
A dairy product flavor that can faithfully reproduce the balance, its flavor intensity is significantly strengthened compared to the original milk fat-containing food material, and that it also has excellent heat resistance and durability. The present invention has been completed by finding that the above can be obtained.

Cyclodextrin is known to have the effects of stabilizing flavors and spices, masking of specific odors, removing bitterness, emulsifying, pulverizing, and the like, and also having the same action for branched CD. It is easily expected that by adding such a branched cyclodextrin to a lipase-decomposed product of milk fat, the intermediate and higher fatty acids liberated by the pungent decomposed odor of the decomposed product and the hydrolysis of fats and oils. It has not been known at all in the past that the dairy flavor having a natural flavor can be obtained by suppressing the unpleasant taste caused by the above, and it has not been suggested or found by the present inventors for the first time.

[0006] Therefore, the object of the present invention is to obtain a natural flavor having a good taste with excellent taste, without the pungent degrading odor and the liberated free fatty aftertaste which is probably derived from higher fatty acids. A method of making dairy flavors such as milk, cheese and butter is provided. Hereinafter, aspects of the present invention will be described in more detail.

As the branched CD used in the present invention, various branched CDs obtained by reacting an enzyme with branched dextrin, for example, glucosyl-CD and maltosyl-C.
D, panosyl-CD, diglucosyl-CD, dimaltosyl-CD, glucosyl maltosyl-CD, glucosyl panosyl-CD, etc. can be mentioned. These branched CDs do not necessarily have to be pure, and a mixture with commercially available acyclic dextrin can be advantageously used. These branched CDs are usually added after the milk fat-containing food material is treated with lipase, but it may be added before the lipase treatment if desired.

Next, examples of the milk-fat-containing food material that can be used in the present invention include milk such as raw milk, ordinary milk and processed milk; cream such as cream and fat-replacement cream;
Whole milk powder; condensed milk such as unsweetened condensed milk and sweetened condensed milk; cheeses,
Examples thereof include butter and buttermilk. Skim milk in addition to these milk fat-containing food materials, if desired,
Other milk materials such as skimmed milk powder and sweetened skimmed milk can be appropriately mixed.

It is desirable to select a material suitable for the intended flavor of each of the milk fat-containing food materials. For example, when the desired product is a cheese flavor, for example, an emmental starch is used. -Z, cheddar cheese, go-
It is advantageous to use natural cheese, such as dacha and parmesan cheese, as a main raw material. Similarly, butter flavor
In the case of using as a target substance, it is preferable to add natural butter, such as unsalted butter or salted butter, in addition to milk components such as whole milk powder. Further, when a milk type flavor is used as a target product, it is preferable to utilize milk raw materials such as milk, whole milk powder and sweetened condensed milk. However, it is needless to say that the raw materials are not limited to the exemplified raw materials, and all the above-mentioned dairy raw materials can be appropriately selected and used in an arbitrary combination as desired.

To illustrate the preferred embodiments of these dairy flavor preparations, first a milk-fat-containing food material consisting of whole milk powder, buttermilk, butter, cheese and any mixture thereof. For example, about 1 to about 10 parts by weight of soft water or buffer is added to 1 part by weight and dissolved. At this time, if desired, a cheese melting agent may be added. Furthermore, if desired, an emulsifier such as lecithin,
Polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester and the like can also be added. The obtained solution or paste is sterilized at about 110 to about 130 ° C. for about 10 to about 30 minutes. If desired, emulsification treatment can be performed before and after the sterilization treatment.

The sterilized mixture is immediately cooled to a temperature suitable for enzymatic reaction, for example, about 25 to about 55 ° C., and a lipolytic enzyme or penicillium or chromobacterium, for example, obtained from the oral glands of swine pancreas or young livestock, A lipase produced by a microorganism of the genus Aspergillus, genus Mucor, genus Rhizopus, genus Candida, etc. is added and the enzyme is treated at the optimum pH and the optimum temperature of each lipase.

The amount of these lipases to be used can be appropriately selected depending on the degree of purification, but is, for example, about 0.05 to about 5% by weight, preferably about 0.
The amount used may be about 2 to about 2% by weight.

The method of adding lipase can be appropriately selected. For example, it may be added directly to the sterilized product of the milk fat-containing food material and dispersed, but it is preferably dissolved or dispersed in a small amount of water in advance. It is good to add.

The conditions for the enzymatic reaction treatment are, for example, about 3
0 to about 60 ° C for about 1 to about 120 hours, preferably about 4
Conditions such as enzyme treatment at 0 to about 55 ° C. for about 8 to about 24 hours can be exemplified. After the completion of the enzymatic reaction, this mixture is heat-treated at about 80 ° C. to about 90 ° C. for about 10 to about 20 minutes to deactivate and sterilize the enzyme.

In the present invention, when the milk fat-containing food material as described above is treated with lipase, other enzymes such as protease and fructase may be added, if desired, in addition to lipase, and the enzyme is obtained by doing so. The dairy flavor is even more mellow and richer, and it has excellent palatability. The amount of such protease or fructase added is usually in the same range as the amount of the lipase added.

In the present invention, the branched CD is added to the product obtained as described above to improve the pungent aftertaste, which is considered to be derived from intermediate or higher fatty acids or other decomposed products, and has a flavor intensity. A dairy product flavor with a long-lasting, sharp and natural flavor is obtained.

The amount of the branched CD added to the lipase-treated product of the milk fat-containing food material can be arbitrarily selected, but generally it is about 0.1 to the lipase-treated product.
Mention may be made of about 10% by weight, preferably about 0.2 to about 1% by weight. As an addition method, crystals of branched CD may be directly added to the lipase-treated product and dissolved by stirring, or branched CD may be added in advance as an aqueous solution of about 10 to about 50% by weight.

The dairy flavor of the present invention obtained as described above can be used in the form of a solution or as a paste by concentrating. If desired, the enzyme reaction-treated product may be, for example, gum arabic, Mix powdering aids such as starch, starch derivatives, dextrin, xanthan gum, and cyclodextrin, and dry using a suitable drying means such as spray drying, vacuum drying, and freeze drying to obtain a powder. You can

If desired, the enzyme inactivated product may be a saccharide such as glucose, fructose, sucrose, isomerized sugar and a reduced product of sugar, an emulsifier such as the above-mentioned examples, and an untreated milk-fat-containing food material. Is added to uniformly mix and dissolve or emulsify, and further sterilize to obtain a dairy flavor rich in flavor and rich in nuance.

The dairy flavor thus obtained can be blended and utilized in various foods in a wide range of fields including foods and drinks and favorite products. For example, fats and oils such as butter, margarine and shotoning; milk drinks such as lactocohi; creams such as cream and fat-substituted cream;
Fermented dairy products such as yogurt and lactic acid bacteria beverages; frozen desserts such as ice cream, ice milk, lacto ice, and soft cream; cheeses; confectionery such as caramel, candy, crackers and biscuits; Soft drinks;
By adding it to other foods and drinks such as processed milk products and various kinds of instant foods, it is possible to impart a dairy product-like flavor that has a natural flavor and is persistent and enhanced.

The present invention will be described in detail below with reference to Examples, Comparative Examples and Reference Examples.

[0022]

Example 1 Commercially available fresh cream (fat content 20%) 50
After sterilizing 0 g by heating at 85 ° C for 15 minutes and cooling to 40 ° C, 0.3 g of lipase (Toyo brewing lipase) produced by a microorganism of the genus Chromobacterium was added to 200 g of phosphate buffer.
A solution dissolved in (1.0 g of potassium dihydrogen phosphate, 4.4 g of disodium hydrogen phosphate, 194.6 g of soft water) was added, and enzyme treatment was carried out while stirring at 40 ° C. for 20 hours. Isoeryte L (maltosyl C
D; salt water refined sugar) (10 g) was added, and the enzyme was inactivated by heating at 85 ° C. for 15 minutes to obtain 680 g of butter flavor having AV = 38 (acid value, the same hereinafter) (invention product 1).

[0023]

COMPARATIVE EXAMPLE 1 All conditions were the same as in Example 1 except that the branched CD was not added, and AV = 39.
675 g of butter flavor having

[0024]

Example 2 300 g of soft water and 10 g of polymerized phosphate were added to 650 g of chopped commercial cheddar cheese and the mixture was added at 85 ° C. for 15 minutes.
Heat for minutes to dissolve and sterilize, cool to 45 ° C,
Talipase (lipase manufactured by Tanabe Seiyaku Co., Ltd.) 1 g and corolase Corolase PP (pancreatin manufactured by Rohm Co.) 2 g dissolved in 50 g of soft water in advance were added, and enzyme treatment was carried out at 45 ° C. for 25 hours under stirring conditions. To the obtained treated product, 10 g of Isoeryte P (maltosyl CD; salt water refined sugar) was added and heated at 85 ° C. for 15 minutes to inactivate the enzyme, and AV
985 g of cheese flavor with 52 were obtained (invention product 2).

[0025]

[Comparative Example 2] The same procedure as in Example 2 was carried out except that the branched CD was not added, and AV = 5.
980 g of cheese flavor having 3 were obtained (comparative product 2).

[0026]

Example 3 Commercially available milk (500 g) was sterilized by heating at 85 ° C. for 15 minutes, cooled to 40 ° C., added with 0.1 g of lipase MAP (Amano Pharmaceutical Co., Ltd.) and 5 g of Isoelite P, and heated to 40 ° C.
The enzyme treatment was performed under stirring conditions for 24 hours. The obtained treated product is heated at 85 ° C. for 15 minutes to inactivate the enzyme,
495 g of milk flavor with = 8 were obtained (invention 3).

[0027]

[Comparative Example 3] In Example 3, the same conditions as in Example 3 were used except that Isoelite P was not added, and AV = 9.
490 g of milk flavor were obtained (comparative product 3).

[0028]

[Reference Example 1] The butter flavor obtained in Example 1 and Comparative Example 1 was added to a cookie dough having the following formulation, and the temperature was 220 ° C.
And baked for 7 minutes to prepare a cookie.

Mixture formulation of cookie Wheat flour (soft flour) 1000 g Sugar 220 g Shortening (MP 37 ° C) 350 g Full fat sweetened condensed milk 110 g Whole fat milk powder 15 g Salt 8 g Sodium bicarbonate 3 g Ammonium bicarbonate 4 g Yocrecitin 1 g Water 120g Butter flavor 6g Total 1837g

The product 1 of the present invention is attached to the butter flavour.
And cookies with comparative product 1 added to cookies 1
And 2. Sensory evaluation was performed on these cooks by 20 well-trained sensory inspectors. Immediately after baking, the heat resistance was evaluated together with the butter flavor and the palatability of evaluation items 1 and 3. Further, regarding the sustainability, an evaluation was made for one that was stored at 30 ° C. for 2 weeks after firing. The results are shown in Table 1.

[0031]

[Table 1] Evaluation items Cookie 1 Cookie 2 1. Those who have excellent buttery flavor 20 people 0 people 2. Those who have excellent buttery flavor sustainability 18 2 3. Highly liking 18 2 4. People with excellent sustainability 20 people 0 people

From the above results. As is apparent, the cookie-1 to which the product 1 of the present invention was added was superior to the cookie-2 to which the comparative product 1 was added at a significant level of 0.1% in all aspects of flavor, sustainability and palatability. .

[0033]

Reference Example 2 Using the cheese flavors obtained in Example 2 and Comparative Example 2, a cracker was prepared by the usual method according to the following formulation, and sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 2.

Cracker compounding formula Cracker 1 (Invention product) Cracker 2 (Comparative product) Wheat medium strength flour 1000 (g) Same as left (g) Sugar 15〃Fructose fructose liquid sugar (75%) 40〃 Shortening (mp37 °) ) 150 〃 Salt 14 〃 Sodium glutamate 1 〃 Non-fat dry milk 16 〃 Ammonium bicarbonate 12 〃 Sodium bicarbonate 10 〃 Monobasic calcium phosphate 12 〃 Takafu B (Sankyo) 1.5 〃 Cheese flavor (this invention) 2) 17.5 0 Cheese flavor (Comparative product 2) 0 17.5 Water 300 300 Total 1589 g 1589 g

[0035]

[Table 2] Sensory Evaluation Results Cracca-1 Cracca-2 Cheese Excellent in flavor 20 people 0 people Excellent cheese flavor persistence 20 people 0 people High taste taste 19 people 1 people Sustainable Excellent people 20 people 0 people

As is clear from the results in Table 2, the cracker-1 using the product 2 of the present invention is much closer to the flavor of natural cheese than the cracker-2 using the comparative product 2, and has a good palatability and sustainability. And was excellent at a significance level of 0.1%.

[0037]

Reference Example 3 Milk flavors obtained in Example 3 and Comparative Example 3 (invention product 3 and comparative product 3) were treated with warm water to give 1
It diluted to weight% and sensory evaluation was performed by 20 sensory inspectors. The results are shown in Table 3.

[0038]

[Table 3]Sensory evaluation result  Invention product 3 Comparative product 3 20 people with excellent milk-like flavor 20 people 20 people with excellent milk-like flavor 20 people 0 people with high palatability 19 people 1 person with excellent sustainability 20 people 0 people

As is clear from the results in Table 3, the milk flavor of Product 3 of the present invention is much closer to the natural rich milk-like flavor than the milk flavor of Comparative Product 3, and has palatability and sustainability. And was excellent at a significance level of 0.1%.

[00]

INDUSTRIAL APPLICABILITY According to the present invention, when a milk fat-containing material is subjected to enzymatic decomposition treatment in the presence of lipase produced by animals and plants and / or microorganisms, and / or a decomposition product obtained by the treatment is branched C
By incorporating D, the pungent decomposed odor and the unpleasant aftertaste, which is considered to be derived from the intermediate and higher fatty acids released by the hydrolyzate of fats and oils, is eliminated as compared with the conventional proposal, and the palatability is excellent. A good flavor is obtained, the flavor balance of natural milk, cheese and butter can be faithfully reproduced, and the flavor intensity is the same as the original milk fat-containing food material. In comparison, a dairy flavor that is significantly strengthened and has excellent heat resistance and durability is obtained.

Claims (1)

[Claims] 1. A dairy product flare, characterized in that when a milk fat-containing food material is treated with an enzyme in the presence of lipase and / or a processed product obtained by the enzyme treatment is mixed with a branched cyclodextrin. Bar manufacturing method.