JPH119220A - Production of natural milk flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the simple obtaining of the subject flavor, having a light taste and an aftertaste good in cutoff, capable of imparting natural flavor and taste and excellent in impartment of especially a raw milky feeling by bringing a cow's milk into contact with an adsorbent and then eluting the adsorbed component from the adsorbent with an ethyl alcohol solution. SOLUTION: A cow's milk is brought into contact with an adsorbent (preferably a packing for reversed phase chromatography such as a chemically bound type silica gel or a porous polymer) and the adsorbed component is then eluted from the adsorbent with an ethyl alcohol solution (preferably 99.5% ethyl alcohol or 95% ethyl alcohol). The cow's milk is preferably a homogenized and high- temperature sterilized milk having 3.5-4.2% milk fat component is preferred or the cow's milk retaining a raw milk feeling is preferably used. The contact of the cow's milk with the adsorbent is preferably conducted at 10-30 deg.C temperature and 1-200 liquid passage speed SV of the cow's milk by a method for packing the adsorbent and passing the cow's milk therethrough. The contact time may usually be 0.5-3 hr.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a natural milk flavor.

[0002]

2. Description of the Related Art Conventionally, methods for producing milk flavor include microbial fermentation of milk products, biochemical conversion of milk fat by lipase,
Various methods have been proposed, such as supercritical carbon dioxide extraction of dairy products and addition of synthetic compounds found by aroma analysis. However, in the above method, the flavor at the top of the flavor is enhanced, but the sourness is strong and the natural flavor is easily lost. In the above method, the fatty acid is liberated to give a creamy feeling and richness to the flavor, but on the other hand, it causes bitterness and impairs the light aroma. Also, according to the method, it is difficult to obtain a flavor of sufficient strength when the flavor component contained in the dairy product is weak,
Also, the manufacturing cost is high. In addition, the method described above has an insufficient natural flavor.

A method for concentrating a useful substance from a natural product or a dilute solution by utilizing an adsorption or distribution action of a resin or the like is widely used under the name of flash chromatography. It is limited to those with a strong scent to some extent. Furthermore, none of the above proposals mentions a method of obtaining a fresh aroma component that gives a unique raw milk feeling that occurs when milk is at normal temperature or when milk is slightly heated.

[0004] The present inventors have been studying to obtain a milk flavor which is light in taste, can give a clear aftertaste and a natural flavor, and is particularly excellent in imparting a feeling of raw milk. By contact, trace amounts of fragrance components with the unique raw milk feeling inherent in milk are adsorbed by the adsorbent, and this is easily eluted by the ethyl alcohol solution, and the resulting eluate is excellent as a milk flavor. The inventors have found and completed the present invention.

[0005] Accordingly, the object of the present invention is to make the taste light,
An object of the present invention is to obtain a milk flavor which can impart a clean aftertaste and a natural flavor, and is particularly excellent in imparting a feeling of raw milk, by a simple method.

[0006]

The present invention provides a method for producing a natural milk flavor, comprising contacting milk with an adsorbent and then eluting the adsorbed component from the adsorbent using an ethyl alcohol solution. is there.

The milk used in the present invention is not particularly limited, but includes homogenized milk (high-temperature sterilized milk, low-temperature sterilized milk), non-homogenized (non-homo) milk, processed milk, skim milk, raw milk, and the like. Cooked milk, especially homogenized high-temperature pasteurized milk having a milk fat content of 3.5 to 4.2%, is preferred in terms of ease of production and product quality. In addition, it is preferable to use milk having a feeling of raw milk.

The adsorbent used in the present invention includes activated carbon, carbon black, diatomaceous earth, a porous polymer, and a filler for reversed phase chromatography. Among them, a porous polymer and a filler for reversed phase chromatography are preferable. As a packing material for reverse phase chromatography,
For example, chemically bonded silica gel, cross-linked vinyl polymer,
And polysaccharides. For chemically bonded silica gel, C
1, C2, C3, C8, C18, cyano groups and the like are bonded to silica gel, and among them, C18,
That is, a filler commonly called ODS is preferable.

The method of contacting the adsorbent with milk is not particularly limited. For example, a method in which a column is filled with the adsorbent and milk is passed (hereinafter, also referred to as a column method), or a method in which milk and adsorbent are put into a tank. (Hereinafter, also referred to as a tank method) and the like. However, the column method is preferred from the viewpoint of easy handling.

The temperature at which the adsorbent is brought into contact with milk is not particularly limited, but is preferably from 10 to 30 ° C. In addition, heating should be avoided in that raw milk having a feeling of raw milk should be used. Furthermore, when high-fat milk is allowed to pass through at a low temperature, milk may be diluted with water before use.

Further, the flow rate of milk in the column method is SV
= 1 to 200 is preferable. The SV is a value obtained by dividing the flow rate by the product of the adsorbent quantity and the flow time. If necessary, pressure may be applied from the top or suctioned from the bottom,
At this time, it is preferable from the viewpoint of production that the pressure is limited to 1 kg per square centimeter and the pressure is reduced to 100 mmHg.
In the case of the tank method, the contact time between the adsorbent and milk is
It depends on the type and amount of the adsorbent, but generally 0.5
~ 3 hours is sufficient.

The adsorbent which has been brought into contact with the milk is separated from the milk by filtration or the like in the tank method, washed with water, and washed in the column method by passing water. The amount of water used for washing is about 3 to 10 times the amount of the adsorbent. This washing is performed in order to remove milk components such as proteins and to ensure the ease of handling during production.

Next, using an ethyl alcohol solution, the adsorbed components are eluted from the adsorbent to obtain a natural milk flavor. Ethyl alcohol solution used in the present invention,
The solution is not particularly limited as long as it is a solution mainly containing ethyl alcohol, and among them, 99.5% ethyl alcohol (hereinafter referred to as 99A)
L), 95% ethyl alcohol (hereinafter 95A)
L), a mixed solution of the above-mentioned ethyl alcohol solution and water, a mixed solution of the above-mentioned solution and propylene glycol or glycerin, and the like, and more preferably 99AL or 95AL. The amount of the ethyl alcohol solution used for elution is not particularly limited, but may be from 1/20 to 2/20 of the amount of milk passed.
One hundredth is preferred. When 1/20 is selected, the adsorbed component can be recovered at a high concentration. When 1/20 is selected, the aroma concentration is reduced, but the recovery rate of vitamins adsorbed simultaneously with the aroma component is improved. The resulting milk flavor is a slightly fluorescent white-yellow liquid that retains the aroma characteristic of milk.

The natural milk flavor of the present invention
It can be used alone or in combination with other fragrances as a base fragrance. The milk flavor obtained by the biochemical conversion of the milk fat with lipase has a stimulating odor due to the aroma of low-molecular-weight fatty acids, and also has a strong sour taste. You can see the advantages of the product.

Examples of the other flavors include fruit flavors such as strawberry and pineapple, dairy flavors such as milk, cream, butter and yogurt, vanilla flavor, coffee flavor, and tea flavor.

The milk flavor obtained by the production method of the present invention may be used alone or in combination with other flavors, for example, frozen desserts such as ice creams, sorbets, popsicles; prepared milk, margarine, coffee white Sweeteners, Western confectionery, chewing gum, jams, breads, coffee, cocoa, black tea, tea and other luxury items; beverages such as fruit juice drinks, carbonated drinks, fruit wine, milk drinks; Japanese soups, Western style It can be used for soups such as soups; instant curries and stews; flavor seasonings, various instant beverages and foods, and various snack foods. As the compounding amount to the food,
Depending on the type of food, for example, 0.01 to 1
0% by weight (hereinafter abbreviated as%), preferably 0.1 to
A range of 10% can be exemplified. More specifically, in the case of ice creams, 0.05 to 0.2%
A sufficient effect can be exerted by the amount added, and even if used in a large amount, the properties such as the original taste of the food material are not adversely affected.

[0017]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto.

Example 1 Waters Co., Ltd. bonder pack tC18 filler 500
The mixture was packed in a glass column having an inner diameter of 11 cm and a height of 39 cm, activated by flowing 99AL, and then washed with 1000 ml of distilled water to remove ethyl alcohol. Next, 20 liters of Meiji 3.5 milk was supplied at a rate of 5 liters /
After passing through the column with H, the column was washed with 2 liters of distilled water,
The adsorbed component was eluted with 99AL to obtain 200 g of flavor. The obtained milk flavor was a slightly fluorescent yellow liquid retaining the aroma peculiar to raw milk, and had the following physical properties. Loss on drying: 99.5%, pH: 6.69, Acid value: 0.74, Specific gravity (20 ° C): 0.8650, Refractive index (20 ° C): 1.3658, Water content: 27.5%, Nitrogen content: 0.01%

Example 2 Water Pack Polapack TYPE S filler 30 m
1 was packed in a glass column having an inner diameter of 2.3 cm and a height of 14.5 cm, activated by flowing 99AL, and then washed with 150 ml of distilled water to remove ethyl alcohol. Next, 3.5 liters of 3.5 snow milk was supplied at a supply rate of 5 liters / H.
And then washed with 150 ml of distilled water.
The adsorbed component was eluted with 99AL to obtain 25 g of a flavor.

Application Example 1 Example of formulation into lacto ice cream and panel results A lacto ice cream was prepared according to the following formulation. Next, using the natural milk flavor-free system as a control, the system to which the natural milk flavor obtained in Example 1 was added was subjected to a panel of flavors using expressions. That is, an expression word group shown in Table 1 was set for the additive system, and the system was used to vote for the corresponding expression word. still,
The panelists were eight well-trained compounders. Formulation Additive-free additive-free skim milk powder 120 g 120 g Refined coconut oil 50 g 50 g Upper sugar 120 g 120 g Powdered starch syrup 40 g 40 g Emulsifier 3 g 3 g Stabilizer 3 g 3 g Natural milk flavor 5 g-g Purification Water 659 g 664 g Total 1000 g 1000 g

[Table 1] From the above results, it can be seen that the natural milk flavor of the present invention imparts an excellent flavor to ice cream. In other words, the ice cream of the addition system has a good feeling of popping out and freshness of the top and a feeling of milk that goes through the nose whitely,
Furthermore, a comprehensive evaluation was obtained, which was excellent in umami, kokumi, and good aftertaste.

Application Example 2 Example of formulation into lacto ice cream and panel results A lacto ice cream was procured in the same manner as in Application Example 1 except that the natural milk flavor obtained in Example 2 was used, and a panel test was performed. As a result, application example 1
Similarly to the above, the natural milk flavor of the present invention was found to impart an excellent flavor to ice cream.
That is, the overall evaluation was obtained that the added type ice cream had a good top pop-out / fresh feeling and a white milk feeling through the nose, and was excellent in umami, full-bodied taste, and good aftertaste.

Effects of the Invention According to the production method of the present invention, a novel and excellent natural milk flavor can be produced by a simple method. That is, the obtained natural milk flavor is
It has the following advantages. It has a light taste, good aftertaste and a natural flavor, and is particularly excellent in imparting a feeling of raw milk. Essence (transparent) and easy to use. High heat retention. Because it is a natural product, it has good familiarity with the fragrance target, and there is no unpleasant sensation even with over flavor. In addition, by using this flavor, it is possible to make milk drinks and coffee drinks that are excellent in raw milk feeling, and it is also possible to produce frozen desserts such as high-grade ice cream with a rich raw milk feeling. is there.

Claims (1)

[Claims] 1. A method for producing a natural milk flavor, comprising contacting milk with an adsorbent and then eluting the adsorbed component from the adsorbent using an ethyl alcohol solution.