Dairy flavor enhancer and method for producing same

Abstract

To provide a milk flavor enhancer capable of obtaining sufficient milk flavor and body taste even with only a small amount of milk flavor component present in food product.SOLUTION: A milk flavor enhancer is prepared by mixing 20 to 50 wt.% of milk solid component, 10 to 40 wt.% of monosaccharides and / or disaccharides, and 5 to 50 wt.% of edible oil and fat, and then kneading the mixture while heated at 50°C-80°C for 1-5 hours.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a dairy flavor enhancer and a method for producing the same, and more particularly to a dairy flavor enhancer that can provide sufficient dairy flavor and richness even when only a small amount of dairy components are present in a food product by using the dairy flavor enhancer and a method for producing the same. [Background technology]

[0002] Conventionally, fresh cream, butter, milk fat, etc. derived from milk have a natural and desirable milk flavor and rich taste, and are widely used in confectionery such as butter cream and whipped cream, in cold desserts such as ice cream, and in coffee cream and other dairy drinks. However, fresh cream, butter, etc. are expensive and have an unstable flavor, and there are many problems that restrict their use.

[0003] On the other hand, in order to enhance the milk flavor and richness of foods, flavorings such as flavors, milk concentrates, and enzyme hydrolysates are generally used, but these ingredients are far from natural flavors, and are so-called artificial, lacking depth of flavor, and are not necessarily preferable.Recently, food flavor improvers consisting of milk fat globule membrane components (Patent Document 1) and a method of blending lipoproteins (Patent Document 2) have also been proposed, but both of these methods are expensive due to the complicated and cumbersome process. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 7-236451 [Patent Document 2] Japanese Patent Application Publication No. 8-170 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above circumstances, the present invention has an object to provide a dairy flavor enhancer which can impart sufficient dairy flavor and full-bodied taste even when only a small amount of dairy-tasting components is present in a food product. [Means for solving the problem]

[0006] As a result of extensive research into achieving the above-mentioned object, the inventors discovered that by containing 20% ​​by weight to 50% by weight of milk solids, 10% by weight to 40% by weight of sugars, and 5% by weight to 50% by weight of edible fats and oils, it is possible to obtain a sufficient milk flavor and rich taste even if the content of dairy components in the food is small, and have completed the present invention. Furthermore, in order to achieve the above object, the inventors have discovered a method for producing a milk flavor enhancer, which is characterized by mixing 20% ​​by weight to 50% by weight of milk solids, 10% by weight to 40% by weight of monosaccharides and / or disaccharides, and 5% by weight to 50% by weight of edible fats and oils, and then kneading the mixture at a heated state of 50°C to 80°C for 1 hour to 5 hours.

[0007] That is, the present invention provides (1) A milk flavor enhancer comprising 20% ​​by weight to 50% by weight of milk solids, 10% by weight to 40% by weight of sugars, and 5% by weight to 50% by weight of edible fats and oils; (2) A method for producing a milk flavor enhancer, comprising mixing 20% ​​by weight to 50% by weight of milk solids, 10% by weight to 40% by weight of sugars, and 5% by weight to 50% by weight of edible fats and oils, and then kneading the mixture at a temperature of 50° C. to 80° C. for 1 hour to 5 hours. (3) The milk flavor enhancer according to (1), wherein the saccharide contains monosaccharides and / or disaccharides and the content of the monosaccharides and / or disaccharides is 10% by weight to 40% by weight. (4) Foods containing the dairy flavor enhancer of (1) or (3). (5) A milk flavor enhancer according to (1) or (3) for use in frozen desserts. (6) A frozen dessert containing 0.1% by weight to 10% by weight of the milk flavor enhancer according to (5). (7) A method for producing a frozen dessert, comprising adding the milk flavor enhancer of (5) before a freezing step. (8) A method for producing a frozen dessert, comprising adding the milk flavor enhancer obtained by the method for producing (2) before a freezing step. (9) A method for enhancing the milk flavor of a frozen dessert, comprising the step of: (5) containing 0.1% by weight to 10% by weight of the milk flavor enhancer; It is. In other words, the present invention provides: (1) A method for producing a milk flavor enhancer, comprising mixing 20% ​​by weight to 50% by weight of milk solids, 10% by weight to 40% by weight of monosaccharides and / or disaccharides, and 5% by weight to 50% by weight of edible fats and oils, and then kneading the mixture at a temperature of 50° C. to 80° C. for 1 hour to 5 hours. (2) A method for producing a food product, comprising adding a milk flavor enhancer produced by the method according to (1). (3) A method for producing a frozen dessert, comprising the step of incorporating a milk flavor enhancer produced by the method according to (1). (4) A method for producing a frozen dessert, comprising: adding 0.1% by weight to 10% by weight of a milk flavor enhancer produced by the method according to (1); (5) A method for producing a frozen dessert, comprising adding a milk flavor enhancer produced by the method according to (1) above prior to a freezing step. (6) A method for enhancing the milk flavor of a frozen dessert, comprising: It is. Effect of the Invention

[0008] According to the present invention, even if a food has a low content of milky components and thus has poor milk flavor, by using the milk flavor enhancer of the present invention, it is possible to obtain a food with enhanced milky taste and rich taste. The milk flavor enhancer of the present invention can obtain a more preferable milk flavor enhancing effect by being kneaded in a heated state at 30°C to 80°C. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The milk flavor enhancer of the present invention contains 20% to 50% by weight of milk solids, 10% to 40% by weight of sugars, and 5% to 50% by weight of edible fats and oils.

[0010] In this specification, the milk solids-containing component refers to the portion of a dairy product other than water. Examples of the milk solids-containing component used in the present invention include skim milk powder, whole milk powder, whey powder, buttermilk powder, etc. In this specification, the content of milk solids is calculated as the total amount of the milk solids-containing components excluding water. The milk solid content in the milk flavor enhancer of the present invention is preferably 20% by weight to 40% by weight, more preferably 25% by weight to 40% by weight.

[0011] Examples of the sugars used in the present invention include monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, polysaccharides such as oligosaccharides and dextrin, and sugar alcohols such as erythritol, xylitol and maltitol. In the present invention, it is preferable to use disaccharides such as sugar, lactose, maltose, etc., and monosaccharides such as glucose, fructose, etc. In order to adjust the sweetness, other sugars may be used in combination.

[0012] The edible fats and oils used in the present invention may be vegetable fats and oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, corn oil, sunflower oil, cottonseed oil, cacao butter, rice oil, etc., and may also be those which have been subjected to treatments such as hardening, fractionation, wintering, interesterification, etc. Furthermore, these fats and oils may be used alone or in combination. The edible oil and fat content is preferably 10% by weight to 50% by weight, and more preferably 20% by weight to 50% by weight.

[0013] In addition to the above components, sweeteners other than sugars (e.g., oligosaccharides, sugar alcohols, non-sugar natural sweeteners, synthetic sweeteners, etc.), emulsifiers, antioxidants, flavors, preservatives, quality stabilizers, etc. may be appropriately blended within the scope that does not impair the effects of the present invention. Examples of emulsifiers that can be used include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerol fatty acid esters, polysorbates, polyglycerol condensed ricinoleic acid esters, lecithin, etc. Two or more of these may be used in combination.

[0014] From the viewpoint of enhancing the milk flavor, the milk flavor enhancer of the present invention is preferably produced by mixing milk solids, sugars and edible oils and fats, and then kneading the mixture at a temperature of 30° C. to 80° C. A more preferred production method is to mix lactose, sugars and edible oils and fats, roll the mixture, and then perform a conching treatment at 30° C. to 80° C. If the temperature exceeds 80° C., the milk flavor enhancing effect may decrease.

[0015] The milk flavor enhancer of the present invention can enhance the milk flavor by using it in foods containing 0.01% by weight or more, preferably 0.1% by weight or more, and more preferably 1% by weight or more of milk fat-containing components such as fresh cream, butter, whole milk powder, milk fat, etc., and can be advantageously used for confectionery such as butter cream or whipped cream, for cold desserts such as ice cream, for cheese, for coffee cream and other dairy drinks, and for the production of bread, confectionery, soup, side dishes, etc. that require a milky taste or rich taste, or for fats and oils such as margarine and shortening used as raw materials for these foods. More preferably, it is used for confectionery or cold desserts, and even more preferably, it is used for cold desserts.

[0016] The dairy flavor enhancer of the present invention is usually added to the food at a concentration of 0.1% by weight or more, depending on the food to which it is used and the concentration of the dairy flavor enhancer. The dairy flavor enhancer of the present invention is more effective when used in combination with conventional dairy flavors.

[0017] The type of frozen dessert in which the milk flavor enhancer of the present invention can be used is not particularly limited as long as it is a type of confectionery eaten at freezing temperatures. Representative examples include ice cream, ice milk, and lacto ice cream as specified in the "Ministerial Ordinance on the Ingredient Standards, etc. of Milk and Dairy Products," also known as the "Milk, etc. Ministerial Ordinance," and frozen desserts as specified in the Ministry of Health, Labor and Welfare Notification "Standards and Criteria for Foods, Additives, etc."

[0018] Ice cream, ice milk, lacto ice cream and other ice creams usually contain a fat source, non-fat milk solids, sugar, an emulsifier and water as their main ingredients. A representative example of the frozen dessert of the present invention is ice cream, the ingredients of which include milk fat, non-fat milk solids, sweeteners, stabilizers, emulsifiers, flavors, colorants, water, and the like.

[0019] By using the dairy flavor enhancer of the present invention, even in lacto ice cream, which has a low milk component and tends to have a weak milk flavor, the dairy flavor and rich taste can be enhanced.

[0020] As an example of a method for producing frozen desserts, first the ingredients are mixed and dissolved, then homogenized, sterilized, and cooled to produce a mixture of ingredients called a mix. This mixture is usually subjected to a storage process called aging before being used. There are two methods for producing frozen desserts: the mixture is frozen at a factory and then distributed and sold as a final frozen dessert product, or it is distributed in the form of a mixture and then frozen at stores before being sold as a final frozen dessert product. (Hereafter, the mixture is referred to as the "frozen dessert mix.") As an example of a method for producing a frozen dessert using the milk flavor enhancer of the present invention, the dessert can be produced by adding the milk flavor enhancer of the present invention to the above-mentioned frozen dessert mix, mixing the mixture, and then freezing the mixture. EXAMPLES

[0021] The present invention will be described in more detail below with reference to examples in which % and parts are by weight.

[0022] (Preparation of dairy flavor enhancer) The raw materials were mixed according to the recipe in Table 1 and mixed in a mixer for 10 minutes to produce a dough-like dough. The obtained dough was subjected to a conching machine under the temperature and time conditions shown in Table 1 to produce a milk flavor enhancer. As the edible oil, a mixture of 70 parts of palm mid-melting oil and 30 parts of coconut oil was used.

[0023] [Table 1]

[0024] The milk flavor enhancer of the present invention was obtained by conching the milk containing a milk solid content in the range of 20% to 50%, at a conching temperature in the range of 50°C to 80°C, and for a conching time of 1 hour or more. In Comparative Example 1, the conching time was less than 1 hour. In Comparative Example 2, the milk solids content was less than 20%.

[0025] (How to make frozen desserts) The prepared milk flavor enhancer was heated to about 50℃ and dissolved, and 6g of each milk flavor enhancer was added to 200g of frozen dessert mix, and the mixture was frozen in a tabletop ice cream maker (Delonghi Co., Ltd.) to obtain a frozen dessert. The freezing time and overrun were standardized for the frozen desserts. Soft Mix Vanilla 100 manufactured by Fuji Oil Co., Ltd. was used as the frozen dessert mix.

[0026] The obtained frozen dessert was filled into a container and allowed to harden at −20 to −30° C., and then evaluated by the following evaluation method. The results are shown in Table 2.

[0027] (Flavor evaluation method) The prepared frozen desserts were taken out of the freezer, brought to room temperature, and tasted and evaluated in comparison with a blank containing no milk flavor enhancer according to the following evaluation criteria. 5 points: Rich and with a strong milky flavor. 4 points: Rich and milky flavor. 3 points: Slightly rich, with a milky flavor. 2 points: Slightly weak flavor and milky taste. 1 point: Weak body and weak milk flavor. (A rating of 3 or above is considered a pass.)

[0028] [Table 2]

[0029] (Consideration) The frozen dessert using the milk flavor enhancer of the embodiment was evaluated as acceptable. The milk flavor enhancer of the comparative example did not have the effect of enhancing the milk flavor. [Industrial Applicability]

[0030] According to the present invention, a dairy flavor enhancer can be provided which can impart sufficient dairy flavor and richness even when only a small amount of dairy flavor components is present in a food product.

Claims

1. The method for producing a food containing a milk flavor enhancer comprises mixing 20% ​​by weight to 50% by weight of milk solids, 10% by weight to 40% by weight of monosaccharides and / or disaccharides, and 5% by weight to 50% by weight of vegetable oil and fat, and then kneading the mixture at a heated state of 50°C to 80°C for 1 hour to 5 hours.

2. A method for producing the food product according to claim 1, comprising containing the dairy flavor enhancer in an amount of 0.1% to 10% by weight.

3. A method for producing the food described in claim 1, wherein the food is a frozen dessert.

4. A method for producing a food product which is the frozen dessert described in claim 3, comprising containing the milk flavor enhancer in an amount of 0.1% by weight to 10% by weight.

5. A method for enhancing the milk flavor of frozen desserts, characterized in that the dessert contains 0.1% to 10% by weight of a mixture produced by mixing 20% ​​to 50% by weight of milk solids, 10% to 40% by weight of monosaccharides and / or disaccharides, and 5% to 50% by weight of vegetable oil, and then kneading the mixture for 1 to 5 hours at a heated state of 50°C to 80°C.

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