Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy

A technology of milk taste and food, which is applied in food preparation, confectionary, confectionery industry, etc. It can solve the problems of limited quantity and difficulty in obtaining hard milk candy, and achieve the effect of solving supply and cost problems

Inactive Publication Date: 2011-04-27
UHA MIKAKUTO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to this method, since lactose is definitely reduced, although the usage amount can be increased as a raw material, the amount is limited, and it is still difficult to obtain a truly delicious hard milk candy

Method used

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  • Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy
  • Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy
  • Food ingredient having milk taste-enhancing action, production method thereof, method of enhancing milk taste of food or seasoning and milk taste-enhanced milk-based hard candy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0155] Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto. In addition, the amino acid content described in an Example is the value converted into a free amino acid. In addition, "part" in an Example represents a weight part.

[0156] (I-1) Production examples of food ingredients (I-1, I-2) having a milky taste enhancing effect

[0157] Weigh a certain amount of valine, proline, isoleucine, sodium glutamate, arginine (respectively produced by Kyowa Hakko Bio Co., Ltd., the following examples are also the same) and lysine (manufactured by Ajinomoto Co., Inc., lysine hydrochloride, the same applies to the following examples) (Table I-1), and mixed with water to make 300 mL.

[0158] [Table I-1]

[0159] Amino acid complex of reaction solution I-1

[0160]

[0161] Next, this amino acid solution and 2.5 g of fructose glucose liquid sugar ("High Fructo M"; produced by Nihon Corn...

Embodiment I-1

[0174] Except using the reaction solution I-1 instead of water, the same operation was carried out as in the comparative example I-1 to obtain a low-calorie hard candy with a water content of 2.0% by weight.

Embodiment I-2

[0176] Except using the reaction solution I-2 instead of water, the same operation was performed as in the comparative example I-1 to obtain a low-calorie hard candy with a water content of 2.0% by weight.

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PUM

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Abstract

An object of the invention is to provide a food ingredient having strong milk taste-enhancing action without providing coarse taste, a production method thereof, a method of improving milk taste, a milk-based hard candy, in particular a milk-based nonsugar hard candy, having a delicious milk taste that is produced with a food ingredient that can replace part or most of the dairy product at low cost. The present invention relates to a food ingredient having milk taste-enhancing action, prepared by heating an aqueous solution containing an amino acid mixture containing at least three kinds of amino acids selected from valine, proline, isoleucine, lysine, glutamic acid and arginine as the principal components and a carbohydrate. The total amount of the at least three kinds of amino acids selected from valine, proline, isoleucine, lysine, glutamic acid, and arginine is preferably 70 wt % or more with respect to the total amount of all amino acids.

Description

technical field [0001] The invention relates to a novel food raw material with milk flavor enhancing effect and a manufacturing method thereof. In addition, the present invention relates to a method for enhancing milk flavor of foods or seasonings. In addition, the present invention relates to hard milk candy with enhanced milky taste. Background technique [0002] It is known that amino acids and sugars participate in the taste development of foods in large quantities. It is also known that amino acids and sugars react with heating, resulting in various flavor changes. According to the experience obtained in the actual eating life, it is known that the flavor changes by stewing and the flavor of raw meat changes by grilling, and one of the causes of these is the Maillard reaction (Maillard reaction). Many technologies for improving the aroma and taste using the phenomenon of the reaction between amino acids and sugars are known, but no technology for enhancing milky tast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/03A23L2/56A23G3/36A23L27/20A23L29/00
CPCA23G3/46A23G3/42A23G3/44A23L1/22091A23G3/36A23L1/2275A23L27/88A23L27/215
Inventor 滨崎真一松川泰治上堀内章人潮健次松居雄毅山田泰正山田一郎
Owner UHA MIKAKUTO CO LTD
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