Cheese-flavored seasoning and production method of processed food

Abstract

To provide a cheese-flavored seasoning capable of imparting a rich cheese flavor to a food material even without using a milk material nor flavoring, and a use thereof.SOLUTION: A cheese-flavored seasoning used to impart a cheese flavor contains no milk material nor flavoring, and contains 5-2300 mg / kg of butyric acid, 1-870 mg / kg of caproic acid, and 20-11000 mg / kg of caprylic acid. The cheese-flavored seasoning preferably contains 0.5-230 mg / kg of 2-heptanone.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a cheese flavored seasoning and a method for producing a processed food. The cheese flavored seasoning of the present invention is capable of imparting a rich cheese flavor while not using any dairy ingredients or flavorings. [Background technology]

[0002] Cheese is a dairy product with a unique flavor, made by processing milk from cows, sheep, goats, etc. through coagulation and fermentation. In addition to being eaten as is, cheese can be used in a variety of ways, such as being mixed into bread, used as a sandwich filling, or used in pizza and pasta. Cheese is also often used as an ingredient in sweets such as cakes and cookies.

[0003] In recent years, due to the worldwide rise in cheese prices, food materials that can replace cheese have been developed. Some of these substitutes function purely as cheese substitutes, while others do not have the flavor of cheese themselves but enhance the flavor of cheese.

[0004] In addition, due to growing interest in health and environmental issues, or for religious reasons, the demand for plant-based foods, which are made from plant-derived ingredients, is increasing. In particular, dairy-based foods, including cheese, are accompanied by the problem of dairy allergies, and inevitably, consumers are calling for plant-based cheese substitutes that do not use dairy ingredients or use reduced amounts of dairy ingredients. Many companies are developing such plant-based cheese substitutes.

[0005] Patent Document 1 discloses a method for producing a fresh cheese-like food product using soybean emulsion and soybean protein as raw materials. Patent Document 2 discloses a plant-based food product similar to fermented cheese using nuts as raw materials. Patent Document 3 discloses a non-dairy analog cheese composition using potato fiber and pea protein hydrolysate as raw materials. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2018 / 159406 [Patent Document 2] Patent Publication No. 2022-27688 [Patent Document 3] Special Publication No. 2022-506260 Summary of the Invention [Problem to be solved by the invention]

[0007] However, despite the existence of such cheese substitute foods, there are many voices calling for foods with a stronger cheese flavor. As one response to this demand, there are foods that enhance the cheese flavor using flavorings. However, there are also consumers who do not like flavorings, and it cannot be said that such foods are widely accepted by all consumers. Therefore, the present invention aims to provide a cheese flavor seasoning that can impart a rich cheese flavor to food materials without using dairy ingredients or flavorings, and uses thereof. [Means for solving the problem]

[0008] The present inventors have conducted extensive research to develop a seasoning that can impart a rich cheese flavor to food ingredients without using any dairy ingredients or flavorings. As a result, they have found that each of the components, butyric acid, caproic acid, caprylic acid, and 2-heptanone, contributes to the cheese flavor. They have succeeded in developing a seasoning that can impart a rich cheese flavor to food ingredients without using any dairy ingredients or flavorings by containing a predetermined amount of each of these components.

[0009] One aspect of the present invention is a cheese flavored seasoning used to impart a cheese flavor, which does not contain any dairy ingredients or flavorings, and has a butyric acid content of 5 to 2300 mg / kg, a caproic acid content of 1 to 870 mg / kg, and a caprylic acid content of 20 to 11000 mg / kg.

[0010] The cheese flavored seasoning of this aspect is used to impart a cheese flavor, and is characterized by not containing any dairy ingredients or flavorings, and having a content of butyric acid, caproic acid, and caprylic acid within a specific range. The cheese flavored seasoning of this aspect can impart a rich cheese flavor to food materials, even though it does not contain any dairy ingredients or flavorings.

[0011] Preferably, the 2-heptanone content is from 0.5 to 230 mg / kg.

[0012] One aspect of the present invention is a cheese flavored seasoning used to impart a cheese flavor, which does not contain any dairy ingredients or flavorings, but contains butyric acid, caproic acid, and caprylic acid, in which, when the butyric acid content is A (mg / kg), the caproic acid content is B (mg / kg), and the caprylic acid content is C (mg / kg), A is 5 mg / kg or more, B:A is 1:2300 to 870:5, and C:A is 20:2300 to 11000:5.

[0013] The cheese flavored seasoning of this aspect does not contain any dairy ingredients or flavorings, and contains butyric acid, caproic acid, and caprylic acid in a specific composition ratio. The cheese flavored seasoning of this aspect can impart a rich cheese flavor to food materials, even though it does not contain any dairy ingredients or flavorings.

[0014] Preferably, the composition further contains 2-heptanone, and when the 2-heptanone content is represented as D (mg / kg), D:A is 0.5:2300 to 230:5.

[0015] Preferably, it contains a rice koji hydrolysate of the fruit of a palm plant, or a rice koji hydrolysate of a processed product of the fruit of a palm plant.

[0016] One aspect of the present invention is a method for producing a processed food, which comprises contacting the above-mentioned cheese flavored seasoning with a food material to obtain a processed food imparted with a cheese flavor.

[0017] This aspect relates to a method for producing a processed food, in which the above-mentioned cheese flavor seasoning is brought into contact with food ingredients to obtain a processed food. According to this aspect, a high-quality processed food imparted with a rich cheese flavor can be provided. Effect of the Invention

[0018] The cheese flavored seasoning of the present invention can impart a rich cheese flavor to food materials without using dairy ingredients or flavorings.

[0019] According to the method for producing a processed food of the present invention, a processed food imparted with a rich cheese flavor can be obtained without using dairy ingredients or flavorings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] Hereinafter, the embodiment of the present invention will be specifically described.

[0021] The cheese flavored seasoning of the present invention is used to impart a cheese flavor, does not contain any dairy ingredients or flavorings, and has a butyric acid content, caproic acid content, and caprylic acid content within specific ranges.

[0022] In the present invention, the "dairy raw material" refers to milk protein, whey, milk, skim milk powder, milk fat, and the like.

[0023] In the present invention, "flavoring" refers to "additives and preparations thereof that are added to impart or enhance aroma during the manufacturing or processing of food" as specified in the "Food Labeling Standards based on the provisions of Article 4, Paragraph 1 of the Food Labeling Act."

[0024] The butyric acid content in the cheese flavor seasoning of the present invention is usually 5 to 2300 mg / kg (5 mg / kg or more and 2300 mg / kg or less). In other words, the content ratio of butyric acid to the whole cheese flavor seasoning is 0.0005 to 0.23 wt% (0.0005 wt% or more and 0.23 wt% or less). The butyric acid content is preferably 5 to 2200 mg / kg, more preferably 5 to 2000 mg / kg, and even more preferably 5 to 1000 mg / kg. If the butyric acid content is less than 5 mg / kg, the cheese flavor imparted to the food material may be insufficient, and the desired effect may not be obtained. If the butyric acid content is more than 2300 mg / kg, it may cause an unpleasant sebum-like sensory sensation to the food material.

[0025] The caproic acid content in the cheese flavor seasoning of the present invention is usually 1 to 870 mg / kg. In other words, the content ratio of caproic acid to the whole cheese flavor seasoning is 0.0001 to 0.087 wt%. The caproic acid content is preferably 1 to 860 mg / kg, more preferably 1 to 600 mg / kg, more preferably 1 to 300 mg / kg, and more preferably 1 to 150 mg / kg. If the caproic acid content is less than 1 mg / kg, the cheese flavor imparted to the food material may be insufficient, and the desired effect may not be obtained. If the caproic acid content is more than 870 mg / kg, it may cause an unpleasant sebum-like sensory sensation in the food material.

[0026] The caprylic acid content in the cheese flavor seasoning of the present invention is usually 20 to 11000 mg / kg. In other words, the content ratio of caprylic acid to the entire cheese flavor seasoning is 0.002 to 1.1% by weight. The caprylic acid content is preferably 20 to 10000 mg / kg, more preferably 20 to 5000 mg / kg, and more preferably 20 to 2500 mg / kg. If the caprylic acid content is less than 20 mg / kg, the cheese flavor imparted to the food material may be insufficient, and the desired effect may not be obtained. If the caprylic acid content is more than 11000 mg / kg, it may cause an unpleasant sebum-like sensation to the food material.

[0027] As far as the inventors know, there are no commercially available cheese substitute materials that contain butyric acid, caproic acid, and caprylic acid in the above-mentioned numerical ranges and that use neither dairy ingredients nor flavorings.

[0028] In a preferred embodiment, the cheese flavor seasoning of the present invention contains a predetermined amount of 2-heptanone. The 2-heptanone content is, for example, 0.5 to 230 mg / kg (the content of 2-heptanone relative to the total amount of the cheese flavor seasoning is 0.00005% by weight to 0.023% by weight or less), preferably 0.5 to 200 mg / kg, more preferably 0.5 to 150 mg / kg, and even more preferably 0.5 to 100 mg / kg.

[0029] The cheese flavor seasoning of the present invention may contain butyric acid, caproic acid, and caprylic acid in a predetermined composition ratio. For example, when the butyric acid content in the cheese flavor seasoning is A (mg / kg), the caproic acid content is B (mg / kg), and the caprylic acid content is C (mg / kg), B:A (the ratio of B to A) can be set in the range of 1:2300 to 870:5, in other words, B / A (the ratio of B to A) can be set in the range of 0.000435 to 174. In addition, C:A can be set in the range of 20:2300 to 11000:5, in other words, C / A can be set in the range of 0.00870 to 2200. In addition, B:C can be set in the range of 1:11000 to 870:20, in other words, B / C can be set in the range of 0.0000909 to 43.5. In this case, it is preferable to set the lower limit of A, B, or C, and for example, A can be set to 5 mg / kg or more, B can be set to 1 mg / kg or more, and C can be set to 20 mg / kg or more.

[0030] In one embodiment, A is 5 mg / kg or more, B:A is in the range of 1:2300 to 870:5 (B / A is 0.000435 to 174), and C:A is in the range of 20:2300 to 11000:5 (C / A is 0.00870 to 2200). When 2-heptanone is further contained, for example, when the 2-heptanone content is D (mg / kg), D:A can be set in the range of 0.5:2300 to 230:5, in other words, D / A can be set in the range of 0.000217 to 46.

[0031] In one embodiment, B is 1 mg / kg or more, A:B is in the range of 5:870 to 2300:1 (A / B is 0.00575 to 2300), and C:B is in the range of 20:870 to 11000:1 (C / B is 0.0230 to 11000). When 2-heptanone is further contained (content D (mg / kg)), for example, D:B can be set in the range of 0.5:870 to 230:1 (D / B is 0.000575 to 230).

[0032] In one embodiment, C is 20 mg / kg or more, A:C is in the range of 5:11000 to 2300:20 (A / C is 0.000455 to 115), and B:C is in the range of 1:11000 to 870:20 (B / C is 0.0000909 to 43.5). When 2-heptanone is further contained (content D (mg / kg)), for example, D:C can be set in the range of 0.5:11000 to 230:20 (D / C is 0.000455 to 11.5).

[0033] By containing butyric acid, caproic acid, and caprylic acid in a specified composition ratio, the product can be used as a so-called concentrated type cheese flavor seasoning that is diluted before use.

[0034] The raw material of the cheese flavor seasoning of the present invention is not particularly limited as long as it does not contain a dairy raw material and a flavoring. In one embodiment, the fruit of a palm plant or a processed product of the fruit of a palm plant can be mentioned. Examples of the fruit of a palm plant include coconut (Cocos nucifera), palm fruit (oil palm), and dates (date palm). Examples of the processed product of the fruit of a palm plant include coconut milk, coconut cream, coconut oil, coconut milk powder, palm oil (palm oil), palm kernel oil (palm kernel oil), date syrup, date paste, and the like.

[0035] Other examples of raw materials include rice koji. Types of rice koji include conventionally known types such as white koji, yellow koji, and black koji.

[0036] White koji refers to rice koji made using Aspergillus luchuensis mutant kawachii, which is a mutant strain of Aspergillus ryukyuensis, and / or Aspergillus usamii mutant shirousamii as koji mold. Examples of the white koji include steamed rice or pregelatinized rice inoculated with Aspergillus kawachi, and solid koji made at 33°C to 40°C for about 40 hours by a conventional method. The shape of the rice to be inoculated with the koji mold is not particularly limited, and may be whole rice, broken rice, rice powder, etc. The white koji used in the present invention may be fresh or dried. White koji has been used mainly in the production of shochu.

[0037] Yellow koji refers to rice koji using at least one species selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii as koji fungus. For example, the yellow koji may be produced by inoculating steamed rice or gelatinized rice absorbed with water with Aspergillus oryzae, and producing solid koji at 30°C to 40°C for about 40 hours in a conventional manner. The shape of the rice to be inoculated with the koji fungus is not particularly limited and may be whole rice, broken rice, rice powder, etc. The yellow koji used in the present invention may be fresh or dried. Yellow koji has been used mainly in the production of sake, mirin, soy sauce, and miso.

[0038] Other rice koji include those made using the black koji molds Aspergillus niger, Aspergillus awamori, and Aspergillus luchuensis.

[0039] In addition, when both the fruit of a palm plant or a processed product of the fruit of a palm plant and rice koji are used as raw materials, a part or all of the fruit of a palm plant or the processed product of the fruit of a palm plant may be present as a decomposition product due to the action of the rice koji in the end. In a preferred embodiment, the cheese flavor seasoning of the present invention contains a rice koji decomposition product of the fruit of a palm plant or a rice koji decomposition product of a processed product of the fruit of a palm plant.

[0040] The form of the cheese flavor seasoning of the present invention is not particularly limited, and may be, for example, in the form of a powder, liquid, etc. In addition, it may be in the form of a granule, tablet, emulsion, paste, etc.

[0041] The cheese flavored seasoning of the present invention can be produced, for example, as follows. First, the fruit of a palm plant or a processed product thereof and rice koji are prepared. The fruit of a palm plant can be selected from the group consisting of, for example, coconut (coconut palm), palm fruit (oil palm), and date (date palm). The processed product of the fruit of a palm plant can be selected from the group consisting of, for example, coconut milk, coconut cream, coconut oil, coconut milk powder, palm oil (palm oil), palm kernel oil (palm kernel oil), date syrup, and date paste. For example, white koji, yellow koji, black koji, etc. can be used as the rice koji. If necessary, raw materials such as alcohol, salt, etc., and butyric acid-containing raw materials such as butyric acid bacteria fermentation products of rice, wheat, and sugar cane are prepared. Each raw material is mixed, and the fruit of a palm plant or a processed product thereof is reacted with the rice koji to produce caproic acid and caprylic acid. If necessary, an enzyme may be added, or heating may be performed for the purpose of enzyme reaction, sterilization, etc. Then, a required amount of water is added and mixed so that the final concentrations of butyric acid, caproic acid, and caprylic acid are set to predetermined values. In this way, a cheese flavor seasoning containing butyric acid, caproic acid, and caprylic acid can be obtained.

[0042] As a method for achieving the butyric acid content in the above range without using flavorings, for example, butyric acid bacteria fermentation liquid can be used as part of the raw material. Butyric acid bacteria include bacteria of the genus Clostridium, particularly Clostridium butyricum. As a carbon source for butyric acid bacteria, monosaccharides such as glucose, fructose, and xylose, disaccharides such as sucrose and lactose, or plants such as rice, wheat, and sugar cane that contain such sugars or polysaccharides in which they are combined can be used. In addition, when making butyric acid bacteria ferment, artificial cultures can be seeded, or natural fermentation can be promoted by those present in the air.

[0043] A method for achieving the above-mentioned range of caproic acid content without using flavorings includes, for example, using the fruits of palm plants or their processed products as part of the raw materials.Other examples include using raw materials containing medium-chain fatty acids, such as the fruits and juice of Noni (Japanese citronellol).In addition, the caproic acid content can be further increased by enzymatically treating such raw materials.

[0044] A method for achieving the above-mentioned range of caprylic acid content without using flavorings includes, for example, using the fruits of palm plants or their processed products as part of the raw material.Other examples include using raw materials containing medium-chain fatty acids, such as the fruits and juice of Noni (Japanese citronellol).In addition, the caprylic acid content can be further increased by enzymatically treating such raw materials.

[0045] A method for achieving the above-mentioned range of 2-heptanone content without using a flavoring agent includes, for example, fermenting caprylic acid derived from the fruits of palm plants or processed products thereof with Aspergillus oryzae or other molds. In addition, the reaction of caprylic acid and the production of 2-heptanone can be promoted by adding an enzyme agent.

[0046] The method for producing a processed food of the present invention is characterized in that the above-mentioned cheese flavor seasoning is brought into contact with a food material to obtain a processed food. For example, the above-mentioned cheese flavor seasoning is added to a food material to obtain a processed food imparted with a cheese flavor. In this case, the amount of cheese flavor seasoning used is not particularly limited, and may be appropriately set within a range that does not impair the flavor of the food material.

[0047] The foodstuffs are not particularly limited, and examples thereof include confectioneries such as bread and cookies, side dishes, etc. Pasta, pizza, stew, curry, sauces, soups, etc. may also be included.

[0048] The prepared foods include cooked cereals, potatoes, seeds, beans, meat of animals, birds, whales, fish and shellfish, eggs, vegetables, mushrooms, algae, and mixtures thereof. The cooking method may be any method such as baking, roasting, frying, deep-frying, steaming, boiling, or stewing.

[0049] The animal, bird, or whale meat is not particularly limited as long as it is edible, and examples thereof include beef, pork, horse, sheep, goat, deer, boar, bear, chicken, duck, turkey, pheasant, wild goat, and whale. Similarly, the fish and shellfish is not particularly limited as long as it is edible, and examples thereof include aquatic animals such as fish and shellfish. In addition, arthropods such as shrimp and crab, mollusks such as squid and octopus, coelenterates such as jellyfish, echinoderms such as sea urchins and sea cucumbers, and protochordates such as sea squirts are also included.

[0050] Furthermore, the cheese flavor seasoning obtained by the present invention can be mixed with other seasonings to obtain a favorable cooking effect.

[0051] The cheese flavor seasoning of the present invention can be referred to as a cheese flavor imparting agent.

[0052] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0053] 100g of coconut cream and 22g of rice koji were mixed with 20g of warm water to obtain a raw material mixture. Protease was added to this and reacted at 55°C for 16 hours. Furthermore, 3g of lactic acid and lipase were added, reacted at 40°C for 8 hours, and then heated at 90°C for 90 minutes. 1.1g of fermented liquid obtained by fermenting butyric acid bacteria (Clostridium butyricum) using glucose as a carbon source and 11g of salt were added to this, and sterilized at 80°C for 30 minutes to obtain 160g of cheese flavored seasoning (Experimental Example 1). The obtained cheese flavored seasoning had a rich cheese flavor.

[0054] The contents of butyric acid, caproic acid, caprylic acid, and 2-heptanone in the resulting cheese flavored seasoning were measured. The analysis of each component was performed in the usual manner using a gas chromatograph 7890A (Agilent Technologies) connected to a capillary column DB-WAX (J&W) and a mass detector 5975C (Agilent Technologies). As a result, the butyric acid content of the resulting cheese flavored seasoning was 109 mg / kg, the caproic acid content was 27 mg / kg, the caprylic acid content was 485 mg / kg, and the 2-heptanone content was 10 mg / kg. EXAMPLES

[0055] 30g of coconut oil and 22g of rice koji were mixed with 90g of warm water to obtain a raw material mixture. Protease was added to the mixture and reacted at 55°C for 16 hours. 3g of lactic acid and lipase were further added, reacted at 40°C for 8 hours, and then heated at 90°C for 90 minutes. 21g of butyric acid bacteria fermentation liquid and 11g of salt were added to the mixture as in Example 1, and sterilized at 80°C for 30 minutes to obtain 190g of cheese flavored seasoning (Experimental Example 2). The obtained cheese flavored seasoning had a rich cheese flavor.

[0056] The contents of butyric acid, caproic acid, caprylic acid, and 2-heptanone in the obtained cheese flavored seasoning were measured in the same manner as in Example 1. As a result, the butyric acid content of the obtained cheese flavored seasoning was 2204 mg / kg, the caproic acid content was 868 mg / kg, the caprylic acid content was 10845 mg / kg, and the 2-heptanone content was 224 mg / kg.

[0057] Table 1 shows the butyric acid content A, caproic acid content B, caprylic acid content C, and 2-heptanone content D of the cheese flavored seasonings produced in each experimental example, as well as the B / A ratio and other values.

[0058] [Table 1]

[0059] For example, in Experimental Example 1, B:A is 27:109 (B / A=0.248), C:A is 485:109 (C / A=4.45), and D:A is 10:109 (D / A=0.0917). In Experimental Example 2, B:A is 868:2204 (B / A=0.394), C:A is 10845:2204 (C / A=4.92), and D:A is 224:2204 (D / A=0.102). EXAMPLES

[0060] Using the cheese flavor seasonings obtained in Examples 1 and 2, plant-based white sauce (processed food) was prepared, and a sensory evaluation test was conducted by six experienced panelists. Specifically, each of the ingredients shown in Table 1 was mixed and heated for 5 minutes to prepare each of the products, and the sensory evaluation was compared. The evaluation method was as follows: for the strength of the cheese flavor, Comparative Example 1, which does not use the cheese flavor seasoning, was given a score of 1, and if the flavor was stronger than that, a higher score (maximum 5 points) was given. The average score of the six panelists was used.

[0061] The composition of each sample and the evaluation results are shown in Table 2. Experimental Examples 1 and 2, which used a cheese-flavored seasoning, both received a higher score (4.0) than Comparative Example 1, indicating that the cheese flavor was felt more strongly.

[0062] [Table 2]

Claims

1. A cheese flavor seasoning used to impart a cheese flavor, Contains no dairy ingredients or flavorings. The butyric acid content is 5 to 2300 mg / kg, The caproic acid content is 1 to 870 mg / kg, A cheese flavored seasoning having a caprylic acid content of 20 to 11,000 mg / kg.

2. 2. The cheese flavor seasoning according to claim 1, wherein the 2-heptanone content is 0.5 to 230 mg / kg.

3. A cheese flavor seasoning used to impart a cheese flavor, Contains no dairy ingredients or flavorings. Contains butyric acid, caproic acid, and caprylic acid, When the butyric acid content is A (mg / kg), the caproic acid content is B (mg / kg), and the caprylic acid content is C (mg / kg), A is 5 mg / kg or more, B:A is 1:2300 to 870:5 A cheese flavored seasoning having a C:A ratio of 20:2300 to 11,000:

5.

4. Further containing 2-heptanone, The cheese flavor seasoning according to claim 3, wherein the 2-heptanone content is D (mg / kg), and D:A is 0.5:2300 to 230:

5.

5. The cheese flavored seasoning according to any one of claims 1 to 4, comprising a rice koji hydrolysate of the fruit of a palm plant, or a rice koji hydrolysate of a processed product of the fruit of a palm plant.

6. A method for producing a processed food, comprising contacting a food material with the cheese flavor seasoning according to any one of claims 1 to 4 to obtain a processed food material imparted with a cheese flavor.

7. A method for producing a processed food, comprising contacting a food material with the cheese flavor seasoning according to claim 5 to obtain a processed food material imparted with a cheese flavor.

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