Dairy flavor improver and food using the same

Abstract

To provide a dairy flavor improver that allows a strong dairy flavor to be sensed and sustained without using a large amount of dairy raw material, and a food using the dairy flavor improver.SOLUTION: This dairy flavor improver comprises plant sterols and γ-oryzanol, wherein the content of the plant sterols is 3-35 wt.% based on the total dairy flavor improver, and the weight ratio of γ-oryzanol to the plant sterols is 0.02-1.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a milk flavor improver and a food product using the milk flavor improver. [Background technology]

[0002] In recent years, prices of dairy ingredients have tended to rise due to supply shortages, and there is a desire to reduce the amount of dairy ingredients used to maintain food prices. However, reducing the amount of dairy ingredients used results in a decrease in the dairy flavor.

[0003] Therefore, dairy flavorings such as butter flavor are used to impart a milk flavor and prevent the flavor from deteriorating. Although the use of dairy flavorings improves the aroma, the inherent milk flavor of the dairy ingredients is not fully improved, and there are problems in that an unpleasant taste is perceived when a large amount of dairy flavoring is used.

[0004] For example, Patent Document 1 discloses an oil and fat composition containing S-methylmethionine sulfonium chloride (MMSC) for the purpose of providing an oil and fat composition that has a good milk flavor and its persistence even after secondary processing involving heating of an oil and fat-containing food material or after high-temperature heating during the production of an oil and fat-containing food material. However, foods using this oil and fat composition have a different milk flavor from the original milk flavor of dairy ingredients, and there is still room for improvement in the persistence of flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-23309 Summary of the Invention [Problem to be solved by the invention]

[0006] To provide a milk flavor improver that can give a strong milk flavor and sustain the flavor even without using a large amount of milk raw materials, and to provide a food product using the milk flavor improver. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the present inventors have found that a milk flavor improver containing a plant sterol and γ-oryzanol in a specific amount and with a specific weight ratio of γ-oryzanol to the plant sterol can provide a strong milk flavor that can be sustained without using a large amount of dairy ingredients, and have completed the present invention.

[0008] That is, a first aspect of the present invention relates to a milk flavor improver containing a plant sterol and γ-oryzanol, wherein the content of the plant sterol relative to the total amount of the milk flavor improver is 3 to 35% by weight, and the weight ratio of γ-oryzanol to the plant sterol is 0.02 to 1. The milk flavor improver may contain 0.5 to 20% by weight of an oil or fat having an elevation melting point of 35 to 70°C relative to the total amount of the milk flavor improver. In the milk flavor improver, the plant sterol may be derived from rice bran oil and / or rice germ oil. A second aspect of the present invention relates to a food product containing the milk flavor improver and a dairy ingredient. In the food product, the content of the milk flavor improver relative to the total amount of the food product may be 0.01 to 10% by weight. In the food product, the content of the dairy ingredient relative to the total amount of the food product may be 0.01 to 50% by weight. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a milk flavor improver that can give a strong milk flavor and maintain the flavor even without using a large amount of milk raw materials, and a food product using the milk flavor improver. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will now be described in further detail. The milk flavor improver of the present embodiment is characterized by containing a plant sterol and γ-oryzanol, the plant sterol content being a specific amount, and the γ-oryzanol and the plant sterol being in a specific weight ratio.

[0011] In this embodiment, "improving the dairy flavor" refers to increasing the intensity of the dairy flavor of the dairy raw material and the persistence of that flavor. In other words, the dairy flavor improver of this embodiment does not itself need to exhibit a dairy flavor, but it is sufficient that the use of the dairy raw material in combination with the dairy flavor improver can increase the intensity of the dairy flavor of the dairy raw material and the persistence of that flavor.

[0012] The plant sterol is a general term for sterols present in plants, and specific examples thereof include campesterol, β-sitosterol, stigmasterol, cycloartenol, 24-methylenecycloartanol, cyclobulanol, cyclosadol, and esters thereof, and at least one selected from this group can be used.

[0013] The plant sterols are naturally contained in vegetable oils and fats such as rice bran, rice germ, soybean, rapeseed, palm, palm kernel, and coconut oil, i.e., rice bran oil, rice germ oil, soybean oil, rapeseed oil, palm oil, palm kernel oil, and coconut oil, but their origin is not particularly limited. In order to contain a specific amount of plant sterol in the milk flavor improver, the plant sterol-containing plant oils and fats may be used, or plant sterols obtained by extraction and purification from deodorized concentrates generated during the refining of the plant oils and fats may be used, or a combination of two or more of these may be used. From the viewpoint of easy availability, the plant sterol is preferably derived from rice bran oil and / or rice germ oil.

[0014] The content of the plant sterol is preferably 3 to 35% by weight, more preferably 5 to 25% by weight, and even more preferably 7 to 20% by weight, based on the total weight of the milk flavor improver. If the content of the plant sterol is less than 3% by weight or more than 35% by weight, the milk flavor may not be felt as strongly or may not last. On the other hand, if the content of the plant sterol is within the above-mentioned preferred range, the milk flavor is further improved and the flavor is sustained.

[0015] The plant sterol content can be measured by a known method. For example, a sample is saponified, unsaponifiable matter is separated, and then the unsaponifiable matter is trimethylsilyl-TMS (TMS)-converted and subjected to gas chromatography. The plant sterol content (wt%) can be determined from the peak area ratio with respect to an internal standard in the obtained chromatogram.

[0016] The term "γ-oryzanol" refers to a compound in which a triterpene alcohol or a sterol is ester-bonded to ferulic acid. Examples of the triterpene alcohol include cycloartenol, 24-methylenecycloartanol, cycloartanol, and cyclobulanol. The term "sterol" refers to the same compound as the plant sterol. The γ-oryzanol may be a mixture of these compounds or a single compound.

[0017] γ-oryzanol is naturally contained in plants such as rice, corn, and wheat, and in vegetable oils and fats derived from these plants, and its origin is not particularly limited. For example, to incorporate rice-derived γ-oryzanol into a milk flavor enhancer, brown rice, rice bran, or rice germ containing γ-oryzanol may be used; rice bran oil or rice germ oil extracted from the rice bran or rice germ may be used; γ-oryzanol extracted and purified from the rice bran oil or rice germ oil may be used; or a combination of these may be used. From the viewpoint of easy availability, γ-oryzanol is preferably derived from rice bran oil and / or rice germ oil.

[0018] In the milk flavor improver, the weight ratio of γ-oryzanol to the plant sterol is preferably 0.02 to 1, more preferably 0.03 to 0.8, even more preferably 0.04 to 0.6, and particularly preferably 0.05 to 0.5. If the weight ratio is less than 0.02 or exceeds 1, the milk flavor may not be felt as strongly or may not last. On the other hand, if the weight ratio of γ-oryzanol to the plant sterol is within the above-mentioned preferred range, the milk flavor is further improved and the milk flavor is sustained.

[0019] The γ-oryzanol content can be measured and calculated by known methods. For example, a sample is diluted with hexane to a concentration of 2 to 5 g / 100 mL, and 2 mL of this solution is diluted to 100 mL with n-hexane. The absorbance at 315 nm of this solution is measured and the γ-oryzanol content can be calculated using the following formula: In the formula, G is the γ-oryzanol content (wt%), A is the absorbance, X is the sample weight (g), 359 is the extinction coefficient, and 5000 is the dilution factor x 100 (converted into a percentage). G = (A × 5000) / (X × 359)

[0020] The weight ratio of γ-oryzanol to the plant sterol can be easily adjusted by adjusting the content of γ-oryzanol to the total amount of the milk flavor enhancer to 0.05 to 30% by weight, preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight.

[0021] From the viewpoint of enjoying the effects of the present invention more effectively, the milk flavor improver preferably contains 0.5 to 20 wt % of fats and oils having an elevation melting point of 35 to 70°C based on the total weight of the milk flavor improver.

[0022] The fats and oils having an elevation melting point of 35 to 70°C can be obtained by hydrogenating, fractionating, or interesterifying edible fats and oils, or by combining these production processes. Specific examples include extremely hydrogenated fats and oils such as hyercin rapeseed oil, low ercin rapeseed oil, extremely hydrogenated palm oil, extremely hydrogenated soybean oil, rapeseed oil, extremely hydrogenated fish oil, extremely hydrogenated lard oil, and extremely hydrogenated beef tallow oil, as well as fractionated fats and oils such as palm stearin and palm kernel stearin. At least one selected from these groups can be used. In this embodiment, it is preferable to use extremely hydrogenated oils. Among these, from the viewpoint of further enjoying the effects of the present invention, hyercin rapeseed oil and / or low ercin rapeseed oil are more preferred, and hyercin rapeseed oil is even more preferred.

[0023] The slip melting point of the fats and oils having a slip melting point of 35 to 70° C. is more preferably 45 to 70° C., and even more preferably 55 to 70° C. The slip melting point of the fats and oils can be measured in accordance with “Standard Test Methods for Analysis of Fats, Oils and Oils 2.2.4.2-1996, Established by the Japan Oil Chemists' Society.”

[0024] The content of the fat or oil having an ascent melting point of 35 to 70°C relative to the total amount of the milk flavor improver is more preferably 1 to 10% by weight, and even more preferably 1 to 5% by weight.

[0025] The milk flavor improver of the present embodiment may contain, as needed, other ingredients such as the aforementioned fats and oils having an elevation melting point of 35 to 70°C, as well as fats and oils other than the aforementioned fats and oils having an elevation melting point of 35 to 70°C, emulsifiers, colorants, antioxidants, etc., within a range that does not impair the effects of the present invention.

[0026] The oils and fats other than those having an elevation melting point of 35 to 70°C are not particularly limited as long as they are edible, and examples thereof include rice bran oil, rice germ oil, palm oil, palm olein, palm kernel oil, safflower oil, sunflower oil, coconut oil, peanut oil, grape oil, sesame oil, fish oil, linseed oil, perilla oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, almond oil, mongongo oil, pecan oil, pine nut oil, walnut oil, camellia oil, tea oil, lard, chicken oil, horse oil, canola oil, mustard oil, walnut oil, almond oil, peanut oil, and camellia oil, and at least one selected from this group can be used.

[0027] The emulsifier is not particularly limited as long as it is edible, and examples thereof include soybean lecithin, egg yolk lecithin, monoglycerides, monoglyceride derivatives bonded with organic acids, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate. At least one selected from these groups can be used. The monoglyceride derivatives bonded with organic acids refer to monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acids include acetic acid, lactic acid, citric acid, diacetyltartaric acid, and succinic acid.

[0028] The coloring agent is not particularly limited as long as it is edible, and examples thereof include natural coloring agents such as carotene color, caramel color, monsauraceous color, cochineal color, safflower color, and gardenia color, and synthetic coloring agents such as edible tar-based coloring agents, and at least one selected from these groups can be used.

[0029] The antioxidant is not particularly limited as long as it is edible, but examples include those that can be used for food applications and contain antioxidant components as their main components, such as vitamin E, rosemary extract, β-carotene, tea extract (catechin, etc.), and enokitake mushroom extract, and at least one selected from this group can be used.

[0030] The form of the milk flavor improver of this embodiment is not particularly limited, and may be a liquid or paste form, or a solid form such as powder, granules, granules, or block. However, from the viewpoint of measurement and handling, a liquid or paste form is preferred. To obtain the milk flavor improver in a liquid or paste form, for example, the plant sterol and the γ-oryzanol may be dissolved or dispersed in oil or fat or water, and optionally subjected to treatments such as kneading and cooling, or may be emulsified to obtain an oil-in-water or water-in-oil emulsion. To obtain the milk flavor improver in a solid form, for example, the liquid or paste form of the milk flavor improver may be further subjected to treatments such as drying, cooling, or freezing until it becomes solid.

[0031] The food product of this embodiment contains the dairy flavor improver and the dairy raw material. The food product using the dairy flavor improver can have a strong and sustained dairy flavor without using a large amount of the dairy raw material.

[0032] The food is not particularly limited as long as it is a food that generally uses a dairy ingredient, and examples thereof include various beverages such as cafe au lait, milk tea, matcha milk, milk cocoa, iced milk cocoa, hot chocolate, lactic acid bacteria drinks, carbonated lactic acid bacteria drinks, fermented milk drinks, drinking yogurt, non-fat milk, low-fat milk, strawberry milk, fruit juice drinks, fruit drinks, Kahlua milk, and Baileys milk; creams such as custard cream, flower paste, white cream, butter cream, and whipped cream; margarines such as margarine and fat spread; and mayonnaise. creamy foods such as stew, curry, white sauce, gratin; soups such as corn soup and clam chowder; frozen desserts such as ice cream, ice milk, and lacto ice cream; flour products such as bread, pasta, noodles, cake mix, and breadcrumbs; sweets such as candy, caramel, chewing gum, chocolate, cookies, biscuits, bars, cakes, pies, snacks, crackers, Japanese sweets, mousse, and dessert sweets; processed meat foods such as ham and sausage, processed seafood foods, and other processed foods.

[0033] From the viewpoint of further enjoying the effects of the present invention, the content of the milk flavor improver relative to the total food product is preferably 0.01 to 10% by weight, more preferably 0.02 to 6% by weight, even more preferably 0.03 to 5% by weight, and particularly preferably 0.05 to 3% by weight.

[0034] Examples of the dairy ingredients include milk such as raw milk, cow's milk, and butter; dairy products such as butter oil, fresh cream, milk protein, skim milk, and whole milk powder; flavorings made from the milk or dairy products, synthetic flavorings with a milk flavor, and flavorings obtained by blending flavorings made from the milk or dairy products with synthetic flavorings, and at least one selected from these groups can be used. If the dairy ingredient is oil-soluble, it is contained in the oil phase, and if it is water-soluble, it is contained in the aqueous phase.

[0035] From the viewpoint of obtaining the effects of the present invention more effectively, the content of the milk ingredient is preferably 0.01 to 50% by weight, more preferably 0.03 to 30% by weight, and even more preferably 0.05 to 15% by weight, based on the total weight of the food.

[0036] The method for producing the milk flavor enhancer of the present embodiment will be exemplified below, but is not limited to the following description.

[0037] The milk flavor improver of this embodiment can be prepared, for example, by mixing a vegetable oil containing γ-oryzanol with a plant sterol in a specific ratio. When the milk flavor improver contains an oil or fat having an ascending melting point of 35 to 70°C, the milk flavor improver can be prepared by heating the vegetable oil or fat containing γ-oryzanol, the plant sterol, and optionally an oil or fat other than the oil or fat having an ascending melting point of 35 to 70°C to 70 to 85°C to melt the mixture, and then mixing the resulting mixture with the oil or fat having an ascending melting point of 35 to 70°C. During the mixing, the other ingredients may be added as needed. Furthermore, after the mixing, heat sterilization or cooling and kneading using a kneading device may be performed as needed. The milk flavor improver may also contain an aqueous phase consisting of water and / or water-soluble components, if necessary.

[0038] In addition, a method for producing a food product using the milk flavor improver may be carried out by adding the milk flavor improver as a raw material or substituting a part of the raw material, and producing the food product according to a conventional method.

[0039] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] A milk flavor improver comprising a plant sterol and γ-oryzanol, wherein the content of the plant sterol relative to the total amount of the milk flavor improver is 3 to 35% by weight, and the weight ratio of the γ-oryzanol / the plant sterol is 0.02 to 1. [Item 2] Item 2. The milk flavor improver according to item 1, wherein the content of fats and oils having an ascent melting point of 35 to 70°C is 0.5 to 20% by weight based on the total weight of the milk flavor improver. [Item 3] 3. The milk flavor improver according to item 1 or 2, wherein the plant sterol is derived from rice bran oil and / or rice germ oil. [Item 4] A food product comprising the milk flavor improver according to any one of items 1 to 3 and a milk ingredient. [Item 5] 5. The food product according to item 4, wherein the content of the milk flavor improver relative to the total weight of the food product is 0.01 to 10% by weight. [Item 6] 6. The food product according to item 4 or 5, wherein the content of the dairy ingredient in the food product as a whole is 0.01 to 50% by weight. [Example]

[0040] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0041] The materials used in the examples and comparative examples are as follows. 1) “Rice Germ Oil GX-N” manufactured by Tsukino Foods Co., Ltd. (Plant sterol content: 20.00% by weight, γ-oryzanol content: 31.00% by weight) 2) "Rice Germ Oil (PRO-15)" manufactured by Tsukino Foods Co., Ltd. (Plant sterol content: 0.76% by weight, γ-oryzanol content: 1.50% by weight, elevated melting point: 0°C or less) 3) Rice bran oil: "Rice Bran Oil" manufactured by Tsuno Foods Co., Ltd. (Plant sterol content: 0.96% by weight, γ-oryzanol content: 0.21% by weight, Slip melting point: 0°C or less) 4) Rice bran oil-derived plant sterol: "Rice sterol ester" manufactured by Tsuno Foods Co., Ltd. (plant sterol content: 69.50% by weight, γ-oryzanol content: 0.01% by weight) 5) Kaneka Corporation "Highercin Rapeseed Hardened Oil" (Plant sterol content: 0.50% by weight, γ-oryzanol content: 0% by weight, Slip melting point: 61.0°C) 6) Kaneka Corporation "Rapeseed oil" (Plant sterol content: 0.81% by weight, γ-oryzanol content: 0% by weight, Slip melting point: 0°C or less) 7) Yotsuba Butter (salt-free) manufactured by Yotsuba Dairy Co., Ltd. was dissolved and centrifuged to remove the aqueous phase (slip melting point: 31.0°C) 8) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. 9) Archer Daniels Midland Company's "YelkinTS" 10) "Refined Salt" manufactured by the Salt Industry Center Foundation 11) Nisshin Flour Milling Co., Ltd. "Million" (moisture content: 14.5% by weight) 12) Nisshin Flour Milling Co., Ltd. "Violet" (moisture content: 14.0% by weight) 13) “Jane white sugar” manufactured by Toyo Seito Co., Ltd. 14) Kaneka Corporation "East GK" 15) Kaneka Corporation "New Food C" 16) Yotsuba Milk Industry Co., Ltd. "Skimmed Milk Powder" 17) Kewpie Egg Co., Ltd. "Liquid Whole Egg (Pasteurized)" 18) Kaneka Corporation "Kaneka V Short K"

[0042] <Composition analysis> Plant sterol content: determined by gas chromatography. γ-oryzanol content: Measured by absorbance measurement. Slip melting point of fats and oils: Measured in accordance with "Standard Test Method for Analysis of Fats and Oils 2.2.4.2-1996, Established by the Japan Oil Chemists' Society."

[0043] <Sensory evaluation of croissants using roll-in margarine> The croissants obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who rated them on a scale of 1 to 5, with the average score being used as the evaluation score. The evaluation criteria were as follows: "Strength of milk flavor" refers to the strength of the milk flavor felt the moment the croissant was eaten, and "persistence of milk flavor" refers to the length of the lingering milk flavor felt after eating the croissant.

[0044] (Strength of dairy flavor) 5 points: The milk flavor is very strong and very pleasant. 4 points: The strong milk flavor is pleasant. 3 points: The milk flavor is somewhat strong, which is quite pleasant. 2 points: Not much milk flavor, not very pleasant. 1 point: Almost no milk flavor is detectable, not desirable.

[0045] (Dairy flavor persistence) 5 points: The milk flavor is very strong and lasting, which is very pleasant. 4 points: The milk flavor is strong and lasting, which is desirable. 3 points: The milk flavor is lingering and somewhat pleasant. 2 points: The milk flavor barely lasts, which is somewhat undesirable. 1 point: The milk flavor does not last at all, and is undesirable.

[0046] <Overall evaluation of croissants made with roll-in margarine> A comprehensive evaluation was conducted based on the results of the evaluation of the strength of the milk flavor and the persistence of the milk flavor of the croissants using roll-in margarine. The evaluation criteria were as follows: A: The strength of the milk flavor and the persistence of the milk flavor are both rated at 4.0 to 5.0 points. B: The evaluation of both the strength of the milk flavor and the persistence of the milk flavor is between 3.5 and 5.0 points, with at least one item being between 3.5 and 4.0 points. C: The evaluation of both the strength of the milk flavor and the persistence of the milk flavor is between 3.0 and 5.0 points, with at least one item being between 3.0 and 3.5 points. D: The evaluation of both the strength of the milk flavor and the persistence of the milk flavor is between 2.0 and 5.0 points, with at least one score between 2.0 and 3.0 points. E: One or more items with a score of less than 2.0 in the evaluation of milk flavor strength and milk flavor persistence

[0047] (Production Example 1) Preparation of interesterified oil 1 100 parts by weight of unfractionated palm oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to carry out random interesterification. After washing with water, 2 parts by weight of white clay (Mizusawa Industrial Chemicals) was added at 90°C under a reduced pressure of 500 Pa to decolorize the oil, and deodorized at 250°C and 200 Pa for 1 hour to obtain interesterified oil 1 (slip melting point: 45°C).

[0048] (Production Example 2) Preparation of interesterified oil 2 Interesterified oil 2 (slip melting point: 40°C) was obtained in the same manner as in Production Example 1, except that 100 parts by weight of unfractionated palm oil in Production Example 1 was changed to an oil and fat mixture of 30 parts by weight of palm kernel oil fractionated soft part (manufactured by Kaneka Corporation), 54 parts by weight of palm stearin (manufactured by Kaneka Corporation), and 16 parts by weight of extremely hardened palm oil (manufactured by Taiyo Yushi Co., Ltd.).

[0049] (Production Example 3) Preparation of Blended Oil X Blended oil X was obtained by heating and melting 56.8 parts by weight of interesterified oil 1 (Production Example 1), 16.2 parts by weight of interesterified oil 2 (Production Example 2), and 27.0 parts by weight of rapeseed oil (Kaneka Corporation).

[0050] (Example 1) Preparation of a dairy flavor improver According to the formulation shown in Table 1, 6.0 parts by weight of rice germ oil GX-N, 79.0 parts by weight of rice germ oil (PRO-15), and 15.0 parts by weight of rice sterol ester were charged into a tank, and after reaching a temperature of 70°C, the mixture was held for 20 minutes and then cooled to 20°C to obtain a milk flavor improver. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total milk flavor improver obtained are shown in Table 1.

[0051] [Table 1]

[0052] Example 2: Preparation of a dairy flavor improver A milk flavor improver was obtained in the same manner as in Example 1, except that the rice germ oil GX-N was changed to 8.5 parts by weight, the rice germ oil (PRO-15) to 86.0 parts by weight, and the rice sterol ester to 5.5 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained milk flavor improver are shown in Table 1.

[0053] (Example 3) Preparation of a dairy flavor improver A milk flavor improver was obtained in the same manner as in Example 1, except that the rice germ oil GX-N was changed to 20.0 parts by weight, the rice germ oil (PRO-15) was changed to 20.0 parts by weight, the rice sterol ester was changed to 30.0 parts by weight, and 30.0 parts by weight of rice bran oil was added according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained milk flavor improver are shown in Table 1.

[0054] (Example 4) Preparation of a dairy flavor improver According to the formulation in Table 1, 6.0 parts by weight of rice germ oil GX-N, 77.0 parts by weight of rice germ oil (PRO-15), and 15.0 parts by weight of rice sterol ester were charged into a tank, and after the temperature reached 70°C, 2.0 parts by weight of hyercin rapeseed hardened oil was added, and the mixture was held for 20 minutes and then cooled to 20°C to obtain a milk flavor improver. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total milk flavor improver obtained are shown in Table 1.

[0055] (Example 5) Preparation of a dairy flavor improver A milk flavor improver was obtained in the same manner as in Example 4, except that rice germ oil GX-N was not added and the amount of rice germ oil (PRO-15) was changed to 83.0 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained milk flavor improver are shown in Table 1.

[0056] (Example 6) Preparation of a dairy flavor improver According to the formulation in Table 1, 6.0 parts by weight of rice germ oil GX-N, 15.0 parts by weight of rice sterol ester, and 77.0 parts by weight of rapeseed oil were charged into a tank, and after the temperature reached 70°C, 2.0 parts by weight of hyercin rapeseed hardened oil was added, and the mixture was held for 20 minutes and then cooled to 20°C to obtain a milk flavor improver. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total milk flavor improver obtained are shown in Table 1.

[0057] (Example 7) Preparation of a dairy flavor improver A milk flavor improver was obtained in the same manner as in Example 6, except that the rapeseed oil was changed to 67.0 parts by weight and the hyercin rapeseed extremely hardened oil was changed to 12.0 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained milk flavor improver are shown in Table 1.

[0058] (Comparative Examples 1 to 4) Preparation of a milk flavor improver A milk flavor improver was obtained in the same manner as in Example 1, except that 6.0 parts by weight of rice germ oil GX-N, 79.0 parts by weight of rice germ oil (PRO-15), and 15.0 parts by weight of rice sterol ester were changed to 100 parts by weight of rice germ oil GX-N (Comparative Example 1), 100 parts by weight of rice germ oil (PRO-15) (Comparative Example 2), 100 parts by weight of rice bran oil (Comparative Example 3), or 100 parts by weight of rice sterol ester (Comparative Example 4) according to the formulations in Table 1. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained milk flavor improver are shown in Table 1.

[0059] (Comparative Example 5) Preparation of a milk flavor improver A milk flavor improver was obtained in the same manner as in Example 4, except that rice sterol ester was not added and the amount of rice germ oil (PRO-15) was changed to 92.0 parts by weight according to the formulation in Table 1. The plant sterol content, γ-oryzanol content, content of fats and oils with an upward melting point of 35 to 70°C, and γ-oryzanol / plant sterol (weight ratio) relative to the total amount of the obtained milk flavor improver are shown in Table 1.

[0060] Example 8: Preparation of roll-in margarine and croissants (How to make roll-in margarine) According to the formulation in Table 2, an oil and fat mixture prepared by mixing blended oil X and butter oil was heated to 75°C and melted, to which glycerin fatty acid ester and lecithin were added, and the mixture was maintained at 65-70°C to form an oil phase. Meanwhile, salt was added to added water, and the mixture was stirred and sterilized at 80-85°C for 20 minutes, after which the mixture was maintained at 65-70°C to form an aqueous phase. The aqueous phase was added to the oil phase, and the dairy flavor improver (Example 1) was added and emulsified for 20 minutes. The mixture was then rapidly cooled and kneaded using a rapid-cooling kneader, and introduced into a molding machine to obtain roll-in margarine. Croissants were made using the obtained roll-in margarine by the following method. The contents of the dairy flavor improver and dairy ingredients relative to the total amount of the croissant, as well as the results of sensory evaluation of the strength and persistence of the dairy flavor of the croissant, are shown in Table 2.

[0061] [Table 2]

[0062] (How to make croissants) According to the formulation in Table 3, bread flour, soft flour, sugar, salt, yeast, yeast food, skim milk powder, liquid egg, and water were added to a mixer bowl and kneaded for 3 minutes at low speed and 3 minutes at high speed using a vertical mixer (Kanto Mixer, manufactured by Kanto Mixing Machinery Co., Ltd.) with a hook attached. Subsequently, shortening adjusted to 20°C was added and kneaded for 3 minutes at low speed, followed by 3 minutes at high speed to obtain a dough kneaded at a temperature of 25°C. The dough was then fermented at room temperature for 30 minutes and then cooled at 1°C for 5 hours. Roll-in margarine, which had been adjusted to 15°C and formed into a sheet approximately 10 mm thick with a rolling pin, was folded twice in thirds into this dough, cooled for 10 hours at 1°C, and then folded once in thirds. The dough was then rolled out using a reverse sheeter with a thickness of 2.5 mm. After forming the dough, it was allowed to ferment for 60 minutes in a proofer at 35°C and 70% humidity, and then baked in an oven at 200°C for 15 minutes to make croissants.

[0063] [Table 3]

[0064] (Examples 9 to 10) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 8, except that the amount of the dairy flavor improver (Example 1) was changed to 0.5 parts by weight (Example 9) or 3.0 parts by weight (Example 10) according to the formulation in Table 2 and the total amount was adjusted with blended oil X. Croissants were made using the obtained roll-in margarine in the same manner as in Example 8, and the results of sensory evaluation of the content of the dairy flavor improver and the content of the dairy ingredients relative to the total amount of the croissant, as well as the strength of the dairy flavor of the croissant and the persistence of the dairy flavor, are shown in Table 2.

[0065] (Examples 11 to 16) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 8, except that the milk flavor improver of Example 1 was changed to the milk flavor improver of Example 2 (Example 11), the milk flavor improver of Example 3 (Example 12), the milk flavor improver of Example 4 (Example 13), the milk flavor improver of Example 5 (Example 14), the milk flavor improver of Example 6 (Example 15), or the milk flavor improver of Example 7 (Example 16) according to the formulation in Table 2. Croissants were made using the obtained roll-in margarine in the same manner as in Example 8, and the results of sensory evaluation of the content of the milk flavor improver and the content of the milk ingredients relative to the entire croissant, as well as the strength of the milk flavor of the croissant and the persistence of the milk flavor, are shown in Table 2.

[0066] As is clear from Table 2, the croissants (Examples 8 to 16) containing dairy ingredients and the dairy flavor improvers (Examples 1 to 7) containing plant sterols and γ-oryzanol, with the plant sterol content being 3 to 35 wt % relative to the total dairy flavor improver and the γ-oryzanol / plant sterol (weight ratio) being in the range of 0.02 to 1 all had a strong, sustained dairy flavor, and were evaluated as good. In particular, the croissants (Examples 13 to 16) using the dairy flavor improvers (Examples 4 to 7) containing 0.5 to 20 wt % of fats and oils with an ascending melting point of 35 to 70°C relative to the total dairy flavor improver were evaluated as A or B, which were more favorable results.

[0067] (Comparative Example 6) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 8, according to the formulation in Table 4, except that the milk flavor improver of Example 1 was not added and the total amount was adjusted with blended oil X. Croissants were made using the obtained roll-in margarine in the same manner as in Example 8, and the results of sensory evaluation of the content of the milk flavor improver and the content of the milk ingredients relative to the total amount of the croissant, as well as the strength of the milk flavor of the croissant and the persistence of the milk flavor, are shown in Table 4.

[0068] [Table 4]

[0069] As is clear from Table 4, the croissant containing no milk flavor improver (Comparative Example 6) had almost no milk flavor and the milk flavor did not last long at all, resulting in an overall rating of E.

[0070] (Comparative Examples 7 to 11) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 8, except that the milk flavor improver of Example 1 was changed to the milk flavor improver of Comparative Example 1 (Comparative Example 7), the milk flavor improver of Comparative Example 2 (Comparative Example 8), the milk flavor improver of Comparative Example 3 (Comparative Example 9), the milk flavor improver of Comparative Example 4 (Example 10), or the milk flavor improver of Comparative Example 5 (Comparative Example 11) according to the formulation in Table 4. Croissants were made using the obtained roll-in margarine in the same manner as in Example 8, and the results of sensory evaluation of the content of the milk flavor improver and the content of the milk ingredients relative to the total amount of the croissant, as well as the strength of the milk flavor of the croissant and the persistence of the milk flavor, are shown in Table 4.

[0071] As is clear from Table 4, the croissant (Comparative Example 7) containing a dairy flavor improver (Comparative Example 1) with a high γ-oryzanol / plant sterol (weight ratio) of 1.55 in the dairy flavor improver was evaluated poorly for milk flavor intensity and milk flavor persistence, and received an overall rating of E. The croissant (Comparative Example 8) containing a dairy flavor improver (Comparative Example 2) with a low γ-oryzanol / plant sterol content of 0.8 wt% relative to the total dairy flavor improver and a high γ-oryzanol / plant sterol (weight ratio) of 1.97 was evaluated poorly for milk flavor intensity and milk flavor persistence, and received an overall rating of E. The croissant (Comparative Example 9) containing a dairy flavor improver (Comparative Example 3) with a low phytosterol content of 1.0 wt% relative to the total dairy flavor improver was evaluated poorly for milk flavor intensity and milk flavor persistence, and received an overall rating of E. Furthermore, a croissant (Comparative Example 10) containing a milk flavor improver (Comparative Example 4) with a high plant sterol content of 69.5 wt% relative to the total milk flavor improver and a low γ-oryzanol / plant sterol (weight ratio) of 0.0001 was evaluated poorly for milk flavor intensity and milk flavor persistence, and received an overall rating of E. In addition, a croissant (Comparative Example 11) containing a milk flavor improver (Comparative Example 5) with a low plant sterol content of 1.9 wt% relative to the total milk flavor improver and a high γ-oryzanol / plant sterol (weight ratio) of 1.70 was evaluated poorly for milk flavor intensity and milk flavor persistence, and received an overall rating of E.

Claims

1. Contains plant sterols and gamma-oryzanol, The milk flavor improver has a content of the plant sterol of 3 to 35% by weight based on the total weight of the milk flavor improver, and a weight ratio of the γ-oryzanol to the plant sterol of 0.02 to 1.

2. 2. The milk flavor improver according to claim 1, wherein the content of fats and oils having an ascent melting point of 35 to 70°C is 0.5 to 20% by weight based on the total weight of the milk flavor improver.

3. The milk flavor improver according to claim 1 or 2, wherein the plant sterol is derived from rice bran oil and / or rice germ oil.

4. A food product comprising the milk flavor improver according to claim 1 or 2 and a milk ingredient.

5. 5. The food product according to claim 4, wherein the content of the milk flavor improver relative to the total weight of the food product is 0.01 to 10% by weight.

6. 5. The food product according to claim 4, wherein the content of the dairy ingredient relative to the total weight of the food product is 0.01 to 50% by weight.

Images