Flavor enhancer

Abstract

The problem that this invention aims to solve is to provide a flavor enhancer and a method for enhancing the flavor of milk or dairy products. [Solution] A flavor enhancer containing lactone and phenethyl isobutyrate in a ratio of 1:0.05 to 0.5 exhibits a milky flavor, or a flavor resembling milk or dairy products, and was found to be particularly effective in imparting and enhancing the milky or dairy flavor used in bakery products. When the quality of the milky flavor was examined, names of milk and dairy products such as milk, cheese, and butter were mentioned, and it was shown to exhibit a sweet flavor at the same time.

Description

Technical Field

[0001] The present invention relates to a flavor improver for imparting or enhancing a milk flavor to food and drink products and a flavor improvement method.

Background Art

[0002] Due to factors such as the soaring price of feed and the shortage of labor in dairy farms, the supply volume and price of milk and dairy products are likely to fluctuate, which also has a great impact on food and drink products using these as raw materials. For example, in bakery products, the flavor of butter is often a differentiating point. If milk or dairy products become difficult to obtain, it is necessary to review the addition amount and selling price.

[0003] In response to this demand, compositions that can substitute for or partially substitute for milk and dairy products have been reported. Patent Document 1 discloses oils and fats, including fermented butter containing lactones, free fatty acids, and ketones. Patent Document 2 discloses that a water-in-oil oil composition with excellent butter-like flavor, richness, and aftertaste was obtained by enzymatically treating a mixture of whey and cream and fermenting it with lactic acid, and then adding lactones to the composition. Patent Document 3 discloses a milk-flavor-enhancing oil containing milk fat in which the milk flavor and butter flavor are enhanced by the coexistence of methyl ketones with δ-lactones in a specific weight ratio. Patent Document 4 discloses a milk-flavoring flavoring agent that exhibits a browned butter-like flavor by heating a mixture containing oils and fats, non-fat milk solids, and sugars in a sealed state and including 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, lactones, and aldehydes. Patent Document 5 discloses a water-in-oil emulsion fat composition having a fermented butter-like flavor, in which the ratio of a specific free amino acid group satisfies a certain ratio and the pH of the aqueous phase is 2 to 6. Patent Document 6 discloses a method for producing a fermented butter-like flavor obtained by inoculating lactic acid bacteria into an aqueous solution of milk raw materials and generating diacetyl under aerobic conditions using a porous material having a specific pore size. Furthermore, Patent Document 7 discloses a butter-like composition containing plant milk and vegetable oil with an elevated melting point of 20°C or higher, in which the protein content derived from plant milk and the weight ratio of oil to the sum of non-fat solids and water fall within a specific range.

[0004] However, because foods using milk or dairy products are so diverse, the expected milky flavor and flavor profile often differ, creating a need for flavor enhancers with a different flavor profile than existing products. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2015-181368 [Patent Document 2] Patent No. 5190563 [Patent Document 3] International Publication Number WO2016-084749 [Patent Document 4] Japanese Patent Publication No. 2018-57411 [Patent Document 5] Japanese Patent Publication No. 2007-143432 [Patent Document 6] Japanese Patent Publication No. 4-169166 [Patent Document 7] International Publication Number WO2020-196713 [Overview of the project] [Problems that the invention aims to solve]

[0006] The problem that this invention aims to solve is to provide a flavor enhancer and a method for enhancing the flavor of food and beverages that can impart or enhance a milky flavor. [Means for solving the problem]

[0007] As a result of diligent research into the above-mentioned problems, the present inventors have found that a flavor enhancer containing lactone and phenethyl isobutyrate (hereinafter also referred to as PIB, etc.) in a specific ratio exhibits a milky flavor when added to food and beverages, and is particularly effective in imparting or enhancing the flavor of milk or dairy products used in bakery products.

[0008] In other words, the present invention is as follows: (1) A milk flavor improver containing as an active ingredient a composition in which the ratio of lactone to phenethyl isobutyrate is 1:0.05 to 0.5. (2) The flavor improver described in (1) above, wherein the composition is a microbial ferment product by lactic acid bacteria and / or yeast. (3) The flavor improver according to (1) or (2) above, characterized in that the flavor improvement is the imparting or enhancement of milk flavor to bakery products. (4) A method for improving flavor using lactone and phenethyl isobutyrate, wherein the lactone and phenethyl isobutyrate are used in such a ratio of 0.05 to 0.5 parts by weight of phenethyl isobutyrate per 1 part by weight of lactone. This is what we provide. [Effects of the Invention]

[0009] When the flavor enhancer of the present invention is added to food and beverages containing milk or dairy products, or to food and beverages where a milky flavor is expected, it can impart and enhance a milky flavor, or a milky flavor similar to that of milk or dairy products. [Brief explanation of the drawing]

[0010] [Figure 1] Sensory evaluation of sliced ​​bread: Implementation area 4 [Figure 2] Sensory evaluation of sliced ​​bread: 5 test areas [Modes for carrying out the invention]

[0011] The flavor enhancer of the present invention is a composition containing a lactone and phenethyl isobutyrate in an amount of 0.05 to 0.5 parts by weight of the lactone (these two components are hereinafter also referred to as the compound of the present invention).

[0012] Furthermore, in this invention, flavor improvement means imparting or enhancing a milky flavor, similar to that of milk or dairy products, to food and beverages that have a milky flavor, or are expected to have a milky flavor, without adding any unnatural aromas such as those of artificial flavorings. Here, "milk" refers to milk obtained from cows, goats, sheep, buffaloes, or humans, regardless of whether or not it has been pasteurized or the type of pasteurization conditions. "Dairy products" refers to food products made by processing the milk of cows, goats, sheep, or buffaloes, and includes skim milk powder, whole milk powder, prepared milk powder, low-fat milk, non-fat milk, yogurt, butter, cheese, condensed milk, condensed milk, infant formula, and processed milk products that use these as main ingredients. In addition, in this invention, the aromas described as milky flavor, milky or dairy product-like aroma, and various dairy product aromas, such as a buttery aroma, are included in the category of milky flavor in this invention and may be described using any of these terms. Furthermore, in the present invention, imparting a milky flavor means adding the flavor enhancer of the present invention to food or beverages that do not have a milky or dairy-like flavor, thereby making them have a milky or dairy-like flavor. Furthermore, enhancing the milky flavor means adding the flavor enhancer of the present invention to food or beverages that have a milky or dairy-like flavor, but the flavor is weaker than expected, thereby making the milky or dairy-like flavor stronger and to the desired degree.

[0013] Here, a food or beverage having a milky flavor, or a food or beverage expected to have a milky flavor, is any food or beverage containing conventionally known aroma components of dairy products, such as lactones such as δ-nonalactone, δ-decalactone, δ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-heptalactone, γ-octaractone, γ-decalactone, γ-dodecalactone, 2-methylpentanone, 2-methylhexanone, 2-methylheptanone, 2-methylnonanone, 2-methylundecanone, 2-methyltridecanone, and 2-methylpentanone. Examples include methyl ketones such as tadecanone, fatty acids such as butyric acid, caproic acid, caprylic acid, and capric acid, fatty acid methyl esters such as methyl caproate, methyl caprate, methyl laurate, methyl myristate, and methyl palmitate, fatty acid ethyl esters such as ethyl caproate, ethyl caprylate, ethyl caprate, ethyl laurate, ethyl myristate, ethyl palmitate, and ethyl stearate, benzaldehyde, vanillin, ethyl vanillin, maltol, ethyl maltol, and furfuryl alcohol. The origin of these compounds is not particularly limited, and they may be included as a result of heating or enzymatically decomposing or extracting milk and then purifying it, thereby exhibiting a milky flavor in food and beverages, or they may be included as synthetic flavorings or as a result of decomposition, extraction, and purification from plants or microorganisms, thereby exhibiting a milky flavor in food and beverages. Furthermore, the compounds of the present invention, lactone and phenethyl isobutyrate, may or may not be included.

[0014] More specifically, examples of food and drink products that exhibit the flavor-improving effect of the present invention include, when a food or drink product having a milk flavor or expected to have a milk flavor is a bakery product containing milk or dairy products, the milk flavor can enhance the scent like that of milk or dairy products without imparting an incongruous scent like that of a fragrance. Further, when a food or drink product having a milk flavor or expected to have a milk flavor is a bakery product that does not contain milk or dairy products, for example, a food produced from raw materials derived from animals and plants other than milk, specifically, a bakery product containing vegetable milk, margarine, shortening, or vegetable oil, the milk flavor can impart or enhance the scent like that of milk or dairy products without imparting an incongruous scent like that of a fragrance, and can modify the flavor of the food produced from raw materials derived from animals and plants other than milk. Here, modifying the flavor means, for example, changing the incongruous scent like that of a fragrance exhibited by a food produced from raw materials derived from animals and plants other than milk to the scent like that of milk or dairy products. Further, when a food or drink product having a milk flavor or expected to have a milk flavor is a bakery product produced by reducing the blending amount of milk or dairy products, for example, the milk flavor can impart or enhance the scent like that of milk or dairy products without imparting an incongruous scent like that of a fragrance, and can impart or enhance a milk flavor or a scent like that of milk or dairy products to the bakery product. Further, when a food or drink product having a milk flavor or expected to have a milk flavor does not contain milk, for example, or is a bakery product that does not contain a food produced from raw materials derived from animals and plants other than milk, the milk flavor can impart or enhance the scent like that of milk or dairy products without imparting an incongruous scent like that of a fragrance, and can impart or enhance a milk flavor or a scent like that of milk or dairy products to the bakery product.

[0015] The lactone in the present invention is not particularly limited, but is preferably composed of δ-decalactone and γ-dodecalactone among the compounds known as lactones, and the ratio thereof is not limited. Further, phenethyl isobutyrate is a compound also called phenethyl isobutyrate or 2-phenylethyl isobutyrate.

[0016] The flavor enhancer used in the present invention may be obtained by independently obtaining and mixing the compounds of the present invention. The compounds of the present invention may be obtained by chemical synthesis or by production by plants, animals, or microorganisms, and then purified or not purified by methods such as filtration and separation. The compounds of the present invention may be used as is after being dissolved in water or the like, or the lactone and phenethyl isobutyrate may be prepared separately and mixed with water or the like, as long as the mixing ratio of lactone to phenethyl isobutyrate is 1:0.05 to 0.5, preferably 1:0.05 to 0.25, more preferably 1:0.05 to 0.2, and even more preferably 1:0.05 to 0.15. Furthermore, the individual components may be obtained as a composition in which they coexist, or materials derived from plants, animals, or microorganisms containing the compounds of the present invention may be used.

[0017] The materials derived from plants, animals, or microorganisms are not particularly limited, but are preferably fermentation products by microorganisms, and especially preferably fermentation products by lactic acid bacteria and / or yeast. Examples of lactic acid bacteria include Enterococcus durans, Companilactobacillus alimentarius (formerly Lactobacillus alimentarius), Levilactobacillus brevis (formerly Lactobacillus brevis), and Lactobacillus delburueckii subsp.Lactobacillus bulgaricus), Lacticaseibacillus casei (formerly Lactobacillus casei), Companilactobacillus farciminis (formerly Lactobacillus farciminis), Limosilactobacillus fermentum (formerly Latobacillus fermentum), Fructilactobacillus fructivorans (formerly Lactobacillus fructivorans), Lactobacillus gallinarum, Lactobacillus Lactobacillus gasseri, Lactobacillus helveticus, Levilactobacillus namurensis (formerly Lactobacillus namurensis), Companilactobacillus paralimentarius (formerly Lactobacillus paralimentarius), Lactiplantibacillus plantarum subsp.Lactobacillus plantarum (formerly Lactobacillus plantarum), Furfurilactobacillus rossiae (formerly Lactobacillus rossiae), Ligilactobacillus salivarius (formerly Lactobacillus salivarius), Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis), Leuconostoc citreum, Leuconostoc mesenteroides subsp. mesenteroides, Weissella sibaria cibaria), Weissella confusa, Weissella paramesenteroides, Pediococcus argentinicus, Pediococcus inopinatus, Pediococcus pentosaceus, Lactococcus lactis subsp.Lactobacillus lactis, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, etc. can be cited as candidates. These lactic acid bacteria may be used alone or in combination of two or more. Examples of yeasts include microorganisms belonging to the genus Kluyveromyces, Zygosaccharomyces, Pichia, Saccharomyces or Yarrowia. Examples of microorganisms belonging to the genus Kluyveromyces include Kluyveromyces marxianus, Kluyveromyces thermotolerans, Kluyveromyces wickerhamii, etc. Examples of microorganisms belonging to the genus Zygosaccharomyces include Zygosaccharomyces rouxii, Zygosaccharomyces bailii, Zygosaccharomyces cidri, etc. Examples of microorganisms belonging to the genus Pichia include Pichia jadinii, etc. Examples of microorganisms belonging to the genus Saccharomyces include Saccharomyces cerevisiae, etc. Examples of microorganisms belonging to the genus Yarrowia include Yarrowia lipolytica, etc. Any of these microorganisms can be used alone or in combination, but it is preferable to ferment by combining lactic acid bacteria, bifidobacteria and yeast. Mutant strains obtained by mutating these microorganisms by artificial mutation methods, such as ultraviolet irradiation, X-ray irradiation, treatment with a mutagen, genetic manipulation, etc., or naturally mutated mutant strains can also be used in the present invention.

[0018] In the flavor enhancer of the present invention, the amount of phenethyl isobutyrate used in the present invention to coexist with lactone is preferably in the range of 0.05 to 0.5 parts by weight, more preferably in the range of 0.05 to 0.25 parts by weight, even more preferably in the range of 0.05 to 0.2 parts by weight, and particularly preferably in the range of 0.05 to 0.15 parts by weight, per 1 part by weight of lactone and phenethyl isobutyrate. If the amount of lactone and phenethyl isobutyrate is outside this range, the food or beverage to which it is added may not have a milky flavor or the aroma of milk or dairy products, or it may have a strong off-flavor or off-taste different from these aromas, resulting in an unpleasant taste.

[0019] The lactone and phenethyl isobutyrate content in this invention is measured by gas chromatography as described in the examples of this invention.

[0020] The method for coexisting lactone and phenethyl isobutyrate used in the present invention is not particularly limited, but the mixing method may include a powder mixing method or a solution mixing method. The obtained composition may be used as is as a flavor enhancer of the present invention, but if necessary, the mixed powder may be granulated, or after solution mixing, it may be dried by various drying methods such as airflow drying (flash drying), spray drying, drum drying, vacuum drying, or freeze drying to solidify or powder it for use. When granulating the mixed powder, for example, granulation methods such as fluidized bed granulation, agitation granulation, extrusion granulation, rolling granulation, airflow granulation, compression molding granulation, crushing granulation, spray granulation, and jet granulation can be used.

[0021] The flavor enhancer of the present invention contains lactone and phenethyl isobutyrate, and may optionally be mixed with other food ingredients, additives, flavorings, colorings, etc., commonly used in food production. Examples of organic acid salts include sodium citrate, potassium citrate, calcium citrate, sodium acetate, sodium lactate, calcium lactate, sodium sulfate, potassium sulfate, calcium sulfate, potassium carbonate, sodium carbonate, calcium carbonate, and calcium glycerophosphate. Examples of polysaccharides include alginic acid, sodium alginate, pectin, carboxymethylcellulose, carrageenan, guar gum, curdlan, starch, gum arabic, gellan gum, cassia gum, xanthan gum, chitosan, psyllium seed gum, gellan gum, tamarind seed gum, dextran, fercereran, pullulan, and hyaluronic acid. Proteins such as egg white and wheat gluten may also be added. Other ingredients include various edible oils and fats, dairy products, fruit juices, grain flours, sourdough starters or fermented flavorings, monoglycerides, succinic acid monoglycerides, diacetyl tartrate monoglycerides, sucrose fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, emulsifiers such as sodium stearoyl lactylate and calcium stearoyl lactylate, α-amylase, β-amylase, glucoamylase, hemicellulase (pentosanase), cellulase, glucose oxidase, protease, cysteine, cystine, methionine, alani The product may contain amino acids such as ethanol, aspartic acid, and glycine, collagen, peptides, inorganic salts such as sodium chloride, potassium chloride, ammonium chloride, calcium sulfate, calcium carbonate, and calcium dihydrogen phosphate, nucleic acids such as sodium inosinate and sodium guanylate, vitamins such as vitamin B1, vitamin B2, vitamin C, and vitamin E, alcohols such as ethanol and glycerol, sugars such as sucrose, glucose, maltose, and lactose, and excipients such as grain flour, dextrin, and various starches. These additives may be added individually or in combination.

[0022] The flavor enhancer of the present invention may be in any form, such as liquid, powder, or granules. Alternatively, it can be made into a paste from a liquid state by emulsifying oils and fats, emulsifiers, thickening stabilizers, fermented flavorings, or fermented starters, either individually or in combination.

[0023] By adding the flavor enhancer of the present invention to food and beverages where flavor enhancement is desired, it is possible to impart, enhance, or modify the milky aroma, or an aroma resembling milk or dairy products, to the food and beverages without imparting an unnatural milky flavor like that of artificial flavorings.

[0024] The method of adding the flavor enhancer of the present invention is not particularly limited. For example, it may be added when mixing after weighing the other ingredients, or it may be added after mixing it with the other ingredients before putting it into the mixing bowl of the mixer. The timing of addition is not particularly limited, but it is preferably added before or during mixing of the ingredients, as this allows it to blend well with the dough.

[0025] The flavor enhancer of the present invention is added to food and beverages that have a milky flavor, or to food and beverages that are expected to have a milky flavor. For example, it is suitably used in bakery products. Bakery products are processed products made primarily from grain flour and subjected to heat treatment such as baking, frying, steaming, or steam-baking. Examples include bread, dried bread products, cakes, waffles, choux pastries, donuts, fried sweets, pies, pizzas, crepes, etc. Examples of bread include meal breads (e.g., white bread, rye bread, French bread, hardtack, variety breads, rolls, croissants, etc.), prepared breads (e.g., hot dogs, hamburgers, sandwiches, curry bread, pizza pies, etc.), sweet breads (e.g., jam buns, red bean buns, cream buns, raisin bread, melon bread, sweet rolls, brioche, Danish pastries, cornet, etc.), steamed breads (e.g., meat buns, Chinese steamed buns, red bean buns, steamed buns, etc.), and specialty breads (e.g., grissini, muffins, pizza dough, naan, etc.). Examples of dried bread products include rusks and breadcrumbs. Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, dorayaki, busse, baumkuchen, pound cakes, cheesecakes, or snack cakes. The grains listed here include wheat, rice (non-glutinous rice, glutinous rice), barley, rye, corn, millet, barnyard millet, and Job's tears. As grain flours, wheat flour (e.g., strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, etc.), rice flour (joshinko, jōyōko, mochiko, shiratamako, brown rice flour, etc.), barley flour, rye flour (whole rye flour or finely ground, medium ground, coarse ground, or stone-ground hulled rye), corn flour, millet flour, barnyard millet flour, Job's tears flour, etc. If the grain flour used in the invention is wheat flour, it must be one or more of the following: strong flour, semi-strong flour, medium flour, weak flour, or whole wheat flour. These grain flours may be used individually or in combination of two or more types.

[0026] The amount of flavor enhancer added to food and beverages in this invention is not particularly limited and can be appropriately selected by those skilled in the art depending on the type and properties of the food and beverage. The amount added may be calculated on a per-dough basis, and is an amount of 0.00001 to 0.01 parts by weight of lactone per 100 parts by weight of dough, preferably 0.00005 to 0.005 parts by weight, and more preferably 0.0001 to 0.0003 parts by weight. In addition, the amount of phenethyl isobutyrate is an amount of 0.00001 to 0.001 parts by weight per 100 parts by weight of dough, preferably 0.00005 to 0.007 parts by weight, and more preferably 0.00001 to 0.0005 parts by weight.

[0027] According to one aspect of the present invention, a method for producing food and beverages with enhanced or imparted milk flavor is provided, comprising the step of adding lactone and phenethyl isobutyrate to the food and beverage. Furthermore, according to another aspect of the present invention, a method is provided for enhancing or imparting the milky flavor of food and beverages by adding lactone and phenethyl isobutyrate to the food and beverages. The manufacturing method and the method for enhancing or imparting milk flavor of the present invention can be carried out based on the above description relating to the flavor improver of the present invention. The addition of lactone and phenethyl isobutyrate to food and beverages in the manufacturing method and the method for enhancing or imparting milk flavor of the present invention can be carried out in accordance with the manner of use of the flavor improver of the present invention. The addition of other additives usable in food and beverages may be done simultaneously with or separately from the addition of lactone and phenethyl isobutyrate. Furthermore, lactone and phenethyl isobutyrate may be mixed with other additives usable in food and beverages and added to food and beverages. For example, it can be used as an ingredient in confectionery and bread mixes, fermentation flavorings, and starters containing the agent.

[0028] The present invention will be described in more detail using examples, but the scope of the present invention is not limited to these examples. [Examples]

[0029] — Preparation of fermentation material 1 — White corn oil (manufactured by Ota Oil Co., Ltd.) was hydrolyzed with water and lipase (manufactured by Amano Enzyme Co., Ltd.) at 40°C. Anhydrous crystalline glucose #300 (manufactured by Nippon Shokuhin Kako Co., Ltd.) and yeast extract (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) were dissolved in the reaction solution. After heat sterilization, pre-cultured lactic acid bacteria (Pediococcus pentsaceus) and yeast (Kluyveromyces marxianus var. lactis) were cultured (30°C, 4 days, aerobic fermentation). After fermentation was complete, the mixture was heated (85°C, 10 minutes) to obtain fermentation material 1. Fermentation material 1 contained 0.32 mg / g of γ-dodecalactone and δ-decalactone, and 17.5 μg / g (0.0175 mg) of PIB.

[0030] — Preparation of Fermentation Material 2 — In the method for preparing fermented material 1 described above, fermented material 2 was prepared in the same manner as fermented material 1, except that the heating conditions after the completion of fermentation were set to 80°C for 1 minute. Fermented material 2 contained 0.105 mg / g of γ-dodecalactone and δ-decalactone, and 13.3 μg / g (0.0133 mg) of PIB.

[0031] — Preparation of the recomposition — Reconstitutes containing lactone (manufactured by Sigma-Aldrich) and PIB (manufactured by Tokyo Chemical Industry Co., Ltd.) in fixed ratios were prepared by dissolving the reagents for each substance in water. A 1% lactone solution and a 0.1% PIB solution were prepared and added according to Table 1.

[0032] — Qualitative and quantitative analysis of lactones and PIBs contained in fermented materials — The lactones and PIBs contained in fermentation materials 1 and 2 were analyzed by gas chromatography as shown below after solvent extraction.

[0033] (1) Method for measuring phenethyl isobutyrate <Analytical equipment> GC device: Nexis GC-2030 (manufactured by Shimadzu Corporation) Mass spectrometer: GCMS-TQ 8040 (manufactured by Shimadzu Corporation) <Pre-analysis processing> Ethyl decanoate (manufactured by Tokyo Chemical Industry Co., Ltd.) was added as an internal standard to 1 g of the sample, and after mixing, 900 μL of a mixed solvent (2:1, v / v) of chloroform (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and methanol (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added and extracted. After extraction, the lower layer obtained by centrifugation was subjected to GC. <Analysis conditions> GC column: InertCap Pure Wax (length 30m, 0.25mm ID, df=0.25μm) (manufactured by GL Sciences Co., Ltd.) Carrier gas: He Evaporation chamber temperature: 250℃ Injection method: Split Oven temperature: 50℃ (5 minutes) → (10℃ / minute) → 250℃ (10 minutes)

[0034] (2) Method for measuring lactones <Analytical equipment> GC device: Nexis GC-2030 (manufactured by Shimadzu Corporation) Mass spectrometer: GCMS-TQ8040 (manufactured by Shimadzu Corporation) <Pre-analysis processing> γ-undecalactone (manufactured by Tokyo Chemical Industry Co., Ltd.) was added as an internal standard to 1 mL of the sample, and after mixing, 600 μL of diethyl ether (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was added and extraction was performed. After extraction, the upper layer obtained by centrifugation was subjected to GC. <Analysis conditions> GC column: InertCap Pure Wax (length 30m, ID 0.25mm, df=0.25μm) (manufactured by GL Sciences Co., Ltd.) Carrier gas: He Evaporation chamber temperature: 250℃ Injection method: Split Oven temperature: 50℃ (5 minutes) → (10℃ / minute) → 250℃ (10 minutes)

[0035] — How to make muffins — Table 1 shows the ingredients and formulation of the muffins in each test group. In a bowl, combine the eggs, granulated sugar, and milk and whisk. Then, add the cake flour mixed with baking powder and mix until uniform. After the dough is uniform, add the fats and oils (vegetable oil or melted butter) and mix until uniform. The aforementioned fermentation material 1 or 2 and the reconstituted material were added before the addition of the fats and oils. The mixed batter was weighed out in 80g portions and placed into muffin cups (59mm diameter at the base, 50mm in height), and baked in a preheated oven at 180°C for 20 minutes.

[0036] [Table 1]

[0037] —Setting of test plots for Table 1— The effects of adding the flavor enhancer of the present invention to muffins were determined according to Table 1. Specifically, they were determined according to the following objectives. "Control 1"; only salad oil was used as the fat. "Comparison Group 1": Recomposition used, lactone:PIB = 1:0.0025 "Comparison Group 2": Recomposition used, lactone:PIB = 1:0.005 "Implementation Group 1"; Fermentation material 1 used, lactone:PIB = 1:0.055 "Implementation Group 2"; Fermentation material 2 used, lactone:PIB = 1:0.126 "Implementation Group 3": Recomposition used, lactone:PIB = 1:0.5 "Comparison Group 3": Recomposition used, lactone:PIB = 1:1 "Control 2": Only butter is used as the fat (however, the lactone content in the butter is set at 100 μg, and 4.2 mg of lactone is contained in 420 g of dough).

[0038] — Sensory evaluation of muffins — <Definition of sensory evaluation items> The resulting muffins were subjected to a sensory evaluation. Seven experienced panelists evaluated the muffins based on the following criteria: "Top note: butter aroma," "Middle note: milky flavor," "Last note: milky flavor," and "Middle or last note: unnatural butter aroma." "Top note: Butter aroma" refers to the buttery scent that you immediately notice after putting the muffin in your mouth. The "Middle Note: Milky Flavor" is an aroma reminiscent of fresh milk and dairy products, which can be felt while chewing a muffin. The "last note: milky flavor" is described as an aroma reminiscent of raw milk or dairy products, which can be felt towards the end of chewing a muffin or linger in the mouth after swallowing. "Middle note or base note: Unnatural buttery scent" refers to an unpleasant, buttery aroma that can be felt from the time you start chewing the muffin until the later stages of the flavoring.

[0039] < How points are evaluated > "Control 1" was assigned a score of 1, and scores were evaluated for "Comparison Group 1" to "Comparison Group 3" and "Implementation Group 1" to "Implementation Group 3" according to the following criteria. "Top note: Butter scent" A score of 1 was defined as the butter aroma being perceived as equivalent to control 1, with higher scores indicating a stronger butter aroma. "Middle note: Milky flavor" A score of 1 was used to indicate that the milky flavor was perceived as equivalent to control 1, with higher scores indicating a stronger milky flavor. Here, "milky flavor" refers to an aroma similar to that of raw milk or dairy products. "Base note: Milky flavor" A score of 1 was used to indicate that the milky flavor was perceived as equivalent to control 1, with higher scores indicating a stronger milky flavor. In this sensory evaluation, "milky flavor" referred to the aroma of raw milk or dairy products. "Middle or base notes: Unnatural buttery scent" A score of 1 was assigned when the unnatural butter aroma was perceived as being equivalent to that of control 1, with higher scores indicating a stronger unnatural butter aroma. In this sensory evaluation, "unnatural butter aroma" referred to an aroma similar to that of butter flavoring. The presence or absence of an additive effect of the flavor enhancer of the present invention was determined based on the values ​​of Control 2. In other words, for the "top note: buttery aroma," it was preferable that it be equal to or stronger than Control 2. Therefore, a score of 1 less than or 1 greater than the score given to Control 2 was judged to be effective. For example, if Control 2 received a score of 4, a score of 3 to 5 was considered to be an effective addition. For the "Middle Note: Milky Flavor," it was preferable that it be equal to or stronger than Control 2. Therefore, a score of 1 less than or 1 greater than the score given to Control 2 was judged to be effective. For example, if Control 2 received a score of 4, a score of 3 to 5 was considered to be an effective addition. For the "Last note: milky flavor," it was preferable that the effect was equivalent to or stronger than that of Control 2. Therefore, a score between one point lower and one point higher than the score given to Control 2 was judged as effective. For example, if Control 2 received a score of 4, a score of 3 to 5 was considered effective. For the "Middle note or base note: unnatural butter aroma," it was preferable that the result be equivalent to that of Control 1 and Control 2. Therefore, a score between one less and one greater than the score given to Control 1 and Control 2 was judged as having an effect. For example, if a score of 1 was given to Control 1 and Control 2, a score of 1 to 2 was considered to have an added effect. For this sensory evaluation item, it was not interpreted that adding fermentation material or recomposition would impart an unnatural butter aroma, and it was judged that adding it had no effect.

[0040] — Muffin Results — Table 2 shows the results of the sensory evaluation of muffins to which the flavor enhancer of the present invention was added. In "Comparison Group 1" and "Comparison Group 2," the scores for "Top Note: Butter Aroma," "Middle Note: Milky Flavor," and "Last Note: Milky Flavor" were higher than Control 1, suggesting that these flavors were imparted. However, the scores did not reach those of Control 2, which had butter added, and it was determined that there was no effect from the addition. In "Implementation Group 1" and "Implementation Group 2," the scores for "Top Note: Butter Aroma," "Middle Note: Milky Flavor," and "Last Note: Milky Flavor" were the same as Control 2, and it was determined that there was an effect from the addition. In "Comparison Group 3," the scores for "Top Note: Butter Aroma," "Middle Note: Milky Flavor," and "Last Note: Milky Flavor" were the same as Control 2, but the "Middle Note or Last Note: Unnatural Butter Aroma" was also stronger, showing an undesirable flavor, and it was determined that there was no effect from the addition. From the above, it was found that adding a fermented material or recomposition containing lactone and PIB to muffins imparted a buttery aroma and the aroma of raw milk or dairy products. However, changing the ratio of lactone to PIB sometimes resulted in an unnatural buttery flavor similar to that of butter flavoring, suggesting that there is an optimal ratio for these two components. To impart a natural buttery aroma and the aroma of raw milk or dairy products without the unnatural buttery flavor of butter flavoring, it was shown that the ratio of lactone to PIB in the fermented material or recomposition needs to be lactone:PIB = 1:0.05~0.5.

[0041] [Table 2]

[0042] — Evaluation of the milky flavor quality — Table 3 shows the raw materials and proportions of the straight loaf bread in each test area, and Table 4 shows the manufacturing process of the straight loaf bread. Strong flour, sugar, salt, skim milk powder, yeast (Dia Yeast, Mitsubishi Corporation Life Sciences Co., Ltd.), yeast food (Pan Dia C-500, Mitsubishi Corporation Life Sciences Co., Ltd.), water, and flavor improver were weighed and mixed in a vertical mixer. The mixing speed of the mixer was adjusted as needed, and after confirming that gluten had formed in the dough, shortening was added and the mixture was kneaded again. Mixing was stopped after confirming that the dough and shortening were thoroughly mixed and that gluten had formed again in the dough, and the dough temperature at this time was taken as the kneading temperature. In addition, the kneading temperature was adjusted to within 28 ± 0.5℃ by cooling the dough as needed during mixing. The kneaded dough was subjected to primary fermentation in a constant temperature bath. After primary fermentation, the dough was divided, rounded, and allowed to rest during bench time. After bench time, the rounded dough was shaped using a molder, and 440g per loaf was placed into Pullman loaf pans. After shaping, the dough underwent a second fermentation in a proofing chamber, and after fermentation was complete, it was baked in a reel oven or fixed oven. The baked bread was cooled at room temperature for 90 minutes, then placed in plastic bags and stored in a constant temperature chamber maintained at 25°C until ready for sensory evaluation.

[0043] [Table 3]

[0044] [Table 4]

[0045] —Setting of test plots for Table 3— The effect of adding the flavor improver of the present invention to straight white bread was determined according to Table 3. That is, it was determined according to the following objectives. "Control 3"; No flavor enhancers used. "Implementation Group 4": Fermentation material 2 used at 0.5% of flour, lactone:PIB = 1:0.126 "Implementation Group 5": Fermentation material 2 used at 1.0% of flour, lactone:PIB = 1:0.126

[0046] — Sensory evaluation of straight white bread — A sensory evaluation was conducted on loaves of bread one day after baking. Seventeen experienced panelists were asked to record the flavor qualities they perceived in the bread from each test group on an answer sheet, allowing for multiple responses. From the responses of the 17 panelists, adjectives and food nouns describing flavor qualities were selected and compiled.

[0047] — Sensory evaluation results of straight white bread — We compiled a list of terms related to the flavor quality of straight white bread and presented them in Figures 1 and 2. Figure 1 shows "Platform 4," in which fermentation material 2 was added at a rate of 0.5% relative to the flour weight. Figure 2 shows "Platform 5," in which fermentation material 2 was added at a rate of 1% relative to the flour weight. As shown in Figure 1, in "Implementation Area 4," "milky" and "sweet" were equally common, and other descriptions included dairy products such as "cheese-like." Foods with a milky flavor, such as "margarine-like" and "corn chowder-like," were also mentioned. As shown in Figure 2, in "Platform 5," "sweet" was the most common flavor, followed by "butter-like" and "margarine-like." Similar to "Platform 4," "milk-like" was also mentioned. Additionally, dairy products and foods exhibiting sweet flavors such as "condensed milk-like," "peach-like," "sugar-like," and "caramel-like" were also cited. The results above show that adding fermentation material 2 to bread imparts flavor qualities reminiscent of dairy products, such as "butter-like," "milk-like," "cheese-like," and "condensed milk-like." It also showed that it imparts a "sweet" flavor quality to a similar degree as these dairy-like descriptions. Other descriptions mentioned included "margarine-like" and "corn chowder-like," which are foods with a milky flavor and therefore evoke associations with dairy products. Furthermore, by changing the amount of fermentation material 2 added, the flavor quality, which was evaluated as "milky" when the amount added was small, changed to "buttery." This indicates that even if the lactone:PIB ratio remains the same, changing the concentration of both components results in different types of dairy products being imparted to the milky flavor. [Industrial applicability]

[0048] The flavor enhancer of the present invention can provide a flavor enhancer with a more natural and unobtrusive flavor quality, different from conventional milk flavors. It is particularly adept at enhancing the butter flavor in bakery products, and since this fermented agent does not contain ingredients such as wheat, eggs, or milk, it can also be used in allergen-free bakery products.

Claims

1. A milk flavor enhancer containing as an active ingredient a composition in which the ratio of lactone to phenethyl isobutyrate is 1:0.05 to 0.

5.

2. The flavor enhancer according to claim 1, wherein the composition is a microbial fermentation product by lactic acid bacteria and / or yeast.

3. The flavor enhancer according to claim 1 or 2, characterized in that the flavor enhancement is the imparting of a milky flavor to bakery products.

4. A method for improving flavor using lactone and phenethyl isobutyrate, wherein the lactone and phenethyl isobutyrate are used in such a ratio of 0.05 to 0.5 parts by weight of phenethyl isobutyrate per 1 part by weight of lactone.

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