Flavor-improving agent for food or drink

Abstract

The purpose of the present invention is to provide a material capable of improving flavor of a food or drink.　It has been found that an aggregate of a plant milk having an average particle diameter of 185 nm or more has an excellent flavor improving effect on a food or drink.

Description

Flavor improver for food and beverages

[0001] The present invention relates to a flavor improver for foods and beverages.

[0002] In recent years, efforts have been made to improve the flavor of various foods and beverages. Foods where flavor is an issue include, for example, soybean-based foods, and one technology uses a protease-treated product obtained by treating soybean protein with a protease as a flavor improver for soybean foods (Patent Document 1). Another technology relates to improving the flavor of foods and beverages by using a protease-treated product of whey protein and a lipase-treated product of milk fat as active ingredients (Patent Document 2). Another technology relates to a method for producing soy milk with excellent flavor by adding a coagulant to soy milk, homogenizing the soy milk, and then directly flash-heating the soy milk at high temperatures with steam, followed by further homogenization (Patent Document 3).

[0003] Japanese Patent Application Laid-Open No. 2007-312626 Japanese Patent Application Laid-Open No. 9-37735 Japanese Patent Application Laid-Open No. 2000-50826

[0004] The conventional technology does not necessarily have a sufficient effect of improving the flavor of foods and beverages, and there is room for improvement. The object of the present invention is to provide a material that can improve the flavor of foods and beverages. More specifically, the object of the present invention is to provide a material that can reduce the undesirable flavor of foods and beverages and improve the favorable flavor of foods and beverages.

[0005] As a result of extensive research into solving the above problems, the inventors discovered that plant milk aggregates with an average particle size of 185 nm or more have an excellent flavor-improving effect on food and beverages, and thus completed the present invention.

[0006] That is, the present invention provides: (1) a flavor improver for foods and beverages, comprising plant milk aggregates having an average particle diameter of 185 nm or more; (2) a flavor improver for foods and beverages according to (1), further comprising a mode diameter of the plant milk aggregates of 155 nm or more; (3) a flavor improver for foods and beverages according to (1), further comprising a divalent metal; and (4) a flavor improver for foods and beverages according to (2), further comprising a divalent metal. (5) A method for producing a flavor improver for foods and beverages, comprising all of the steps (A) to (B) below: (A) a step of preparing plant milk; (B) a step of aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; (6) A method for producing a flavor improver for foods and beverages according to (5), wherein in step (B), the mode diameter of the plant milk aggregates is further 155 nm or more; (7) A method for producing a food or beverage with an improved flavor, comprising all of the steps (A) to (C) below: (A) a step of preparing plant milk; (B) a step of aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; (C) a step of adding the plant milk aggregates of (B) to the food or beverage; (8) A method for producing a food or beverage with an improved flavor according to (7), wherein in step (B), the mode diameter of the plant milk aggregates is further 155 nm or more; (9) A method for improving the flavor of a food or beverage, comprising all of the following steps (A) to (C): (A) a step of preparing plant milk; (B) a step of aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; (C) a step of adding the plant milk aggregates of (B) to a food or beverage; (10) The method for improving the flavor of a food or beverage according to (9), wherein in step (B), the mode diameter of the plant milk aggregates is further 155 nm or more; (11) A food or beverage containing the flavor improving agent according to (1); (12) A food or beverage containing the flavor improving agent according to (2); (13) A food or beverage containing the flavor improving agent according to (3); (14) A food or beverage containing the flavor improving agent according to (4).In other words, the present invention provides: (15) a flavor improver for foods and beverages, comprising plant milk aggregates having an average particle size of 185 nm or more; (16) a flavor improver for foods and beverages according to (15), further comprising a mode diameter of the plant milk aggregates of 155 nm or more; (17) a flavor improver for foods and beverages according to (15) or (16), further comprising a divalent metal; (18) a method for producing a flavor improver for foods and beverages, comprising all of the steps (A) to (B) below: (A) a step of preparing plant milk; (B) a step of aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; (19) a method for producing a food or beverage with an improved flavor, comprising all of the steps (A) to (C) below: (A) a step of preparing plant milk; (B) aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; (C) a step of adding the plant milk agglomerate of (B) to a food or beverage; (20) a method for improving the flavor of a food or beverage, comprising all of the following steps (A) to (C): (A) a step of preparing plant milk; (B) a step of agglomerating the plant milk to produce plant milk agglomerates having an average particle size of 185 nm or more; (C) a step of adding the plant milk agglomerates of (B) to a food or beverage; (21) a food or beverage containing the flavor improver of (15) or (16); (22) a food or beverage containing the flavor improver of (17).

[0007] According to the present invention, it is possible to provide foods and beverages with improved flavors. More specifically, it is possible to provide foods and beverages with reduced undesirable flavors and foods and beverages with improved desirable flavors.

[0008] ■ Flavor Improving Agent for Foods and Beverages The flavor improving agent for foods and beverages of the present invention is characterized by containing plant milk aggregates having an average particle diameter of 185 nm or more. In the present invention, the term "aggregates" refers to fine particles aggregated in plant milk. In the present invention, "plant milk aggregates" refers to a state in which aggregated fine particles are dispersed in plant milk. The flavor improving agent for foods and beverages of the present invention can reduce undesirable flavors of foods and beverages and improve the favorable flavor of foods and beverages. When the flavor improving agent of the present invention is added to dairy products, it can improve the dairy flavor, making it suitable as a flavor improving agent for dairy products. Furthermore, when the flavor improving agent of the present invention is added to pulse products such as soybeans, it can reduce off-flavors and unpleasant flavors derived from pulses, making it suitable as a flavor improving agent for pulse products containing plant milk aggregates having an average particle diameter of 185 nm or more. In the present invention, the average particle diameter is a value calculated based on the number of particles. The lower limit of the average particle diameter of the plant milk aggregates is preferably 190 nm or more. More preferably, the diameter may be 195 nm or more, 200 nm or more, 205 nm or more, 210 nm or more, 220 nm or more, 230 nm or more, 250 nm or more, or 270 nm or more. The upper limit is preferably 400 nm or less. More preferably, the diameter may be 390 nm or less, 380 nm or less, 370 nm or less, 360 nm or less, 350 nm or less, or 340 nm or less. The lower limit and upper limit may be combined arbitrarily. Furthermore, the plant milk aggregates preferably have a mode diameter of 155 nm or more. The mode diameter refers to the particle diameter at the most frequent value in the particle size distribution. The lower limit may more preferably be 160 nm or more, 163 nm or more, 165 nm or more, 170 nm or more, 180 nm or more, 190 nm or more, 200 nm or more, 210 nm or more, or 220 nm or more. The upper limit is preferably 400 nm or less. More preferably, it can be 390 nm or less, 380 nm or less, 370 nm or less, 360 nm or less, or 350 nm or less. The lower limit and upper limit can be combined in any manner.

[0009] Furthermore, in the present invention, the particle size of the plant milk aggregates can be specified as a preferred embodiment, by specifying the ratio of the number of particles of 185 nm to 400 nm to the number of particles of 10 nm to 1000 nm. Specifically, the ratio of the number of particles of 185 nm to 400 nm to the number of particles of 10 nm to 1000 nm is preferably 35% or more. The lower limit can be more preferably 38% or more, 40% or more, 43% or more, 45% or more, 48% or more, or 50% or more. The upper limit of the ratio of the number of particles of 185 nm to 400 nm is preferably 90% or less. More preferably, it can be 88% or less, 85% or less, 83% or less, or 80% or less. The lower limit and upper limit can be combined in any manner.

[0010] Furthermore, the numerical values ​​of the average particle size and the mode diameter of the plant milk aggregates can be arbitrarily combined. In another aspect, the numerical value of the average particle size of the plant milk aggregates and the numerical value of the ratio of the number of particles of 185 nm to 400 nm to the number of particles of 10 nm to 1000 nm can be arbitrarily combined. In another aspect, the numerical value of the average particle size of the plant milk aggregates, the numerical value of the mode diameter, and the numerical value of the ratio of the number of particles of 185 nm to 400 nm to the number of particles of 10 nm to 1000 nm can be arbitrarily combined.

[0011] The content of the plant milk aggregates having an average particle size of 185 nm or more in the flavor improver for foods and beverages of the present invention is preferably 50% by mass or more as solid content, more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, 98% by mass or more, or 100% by mass.

[0012] The flavor improver for foods and beverages of the present invention preferably further contains a divalent metal. The content of the divalent metal in the flavor improver of the present invention is preferably 0.01% to 20% by mass, based on the solid content of the flavor improver. The lower limit amount can more preferably be 0.02% by mass or more, 0.04% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.08% by mass or more, or 0.1% by mass or more, based on the solid content of the flavor improver. The upper limit amount can more preferably be 15% by mass or less, 10% by mass or less, 8% by mass or less, 6% by mass or less, 4% by mass or less, 2% by mass or less, or 1% by mass or less, based on the solid content of the flavor improver. The lower limit amount and the upper limit amount can be combined in any manner.

[0013] ■ Plant Milk In the present invention, plant milk refers to milks obtained by extracting plant ingredients with an aqueous solvent, and is based on ingredients derived from legumes, nuts, grains, etc. Examples of plant milk sources include legumes such as soybeans, lupins, alfalfa, white clover, mung beans, adzuki beans, broad beans, peas, chickpeas, kidney beans, lentils, and cowpeas; nuts and seeds such as sesame, canola, coconut, almonds, walnuts, cashews, and hazelnuts; and grains such as corn, buckwheat, wheat, barley, oats, and rice. In one embodiment, the legume-derived source is preferably soybeans, mung beans, peas, or a combination thereof. In another embodiment, the seed-derived source is preferably coconut seeds, almond seeds, or a combination thereof. In yet another embodiment, the grain-derived source is preferably wheat, barley, oats, or a combination thereof. In the present invention, the plant milk may be used as an aqueous solvent extract (aqueous solution) as it is, or may be concentrated by removing some of the water, or may be dried and dispersed in water for use. Preferred examples of plant milk include soy milk, low-fat soy milk, pea soy milk, mung soy milk, oat milk, almond milk, coconut milk, etc. Soy milk or low-fat soy milk is more preferred.

[0014] ■Method for producing a flavor improver for foods and beveragesThe flavor improver for foods and beverages of the present invention can be obtained by aggregating plant milk so that the average particle size is 185 nm or more. Methods for aggregating plant milk include adding a divalent metal salt, adding fruit juice such as lemon, or an acid such as hydrochloric acid, citric acid, or lactic acid, adding an enzyme such as transglutaminase, ultrasonic treatment, heating, etc.The method of adding a divalent metal salt is preferred.

[0015] ■ Addition of Divalent Metal Salts Divalent metal salts that can be used in the present invention include calcium and magnesium salts, hydroxides, oxides, etc., such as organic or inorganic salts such as calcium chloride, calcium gluconate, calcium lactate, calcium citrate, calcium hydroxide, calcium carbonate, magnesium chloride, magnesium oxide, and magnesium carbonate. Calcium chloride and magnesium chloride are preferred. In the present invention, the amount of divalent metal salt added is preferably 0.01% to 20% by mass based on the solid content of the plant milk. The lower limit of the amount is more preferably 0.02% by mass or more, 0.04% by mass or more, 0.05% by mass or more, 0.06% by mass or more, 0.08% by mass or more, or 0.1% by mass or more based on the solid content of the plant milk. The upper limit of the amount is more preferably 15% by mass or less, 10% by mass or less, 8% by mass or less, 6% by mass or less, 4% by mass or less, 2% by mass or less, or 1% by mass or less based on the solid content of the plant milk. The lower limit amount and the upper limit amount can be arbitrarily combined. Heating is preferably performed when adding the divalent metal salt. The heating temperature is preferably 40°C to 160°C. The lower limit temperature can more preferably be 45°C or higher, 50°C or higher, 55°C or higher, or 60°C or higher. The upper limit temperature can more preferably be 155°C or lower, 150°C or lower, 145°C or lower, 140°C or lower, 130°C or lower, 120°C or lower, 110°C or lower, 100°C or lower, 99°C or lower, 95°C or lower, 90°C or lower, 85°C or lower, or 80°C or lower. The lower limit temperature and the upper limit temperature can be arbitrarily combined. The heating time is preferably 1 second to 60 minutes. The lower limit heating time can more preferably be 2 seconds or higher, 3 seconds or higher, 10 seconds or higher, 30 seconds or higher, or 1 minute or higher. The upper limit heating time can more preferably be 50 minutes or lower, 30 minutes or lower, 15 minutes or lower, or 10 minutes or lower. The lower limit heating time and the upper limit heating time can be combined as desired. Heating can be performed in multiple steps. The raw material containing plant milk and a divalent metal salt can be heated by heating a mixture of plant milk and a divalent metal salt in advance, or by separately mixing the plant milk and the divalent metal salt and heating the mixture.Alternatively, the divalent metal salt may be added to the plant milk while heating it. There are no particular limitations on the mixing method, and a homomixer, homogenizer, propeller stirrer, or the like may be used.

[0016] Foods and beverages Examples of foods and beverages in which the flavor improver of the present invention exerts its effects include dairy products such as milk, low-fat milk, non-fat milk, cream, whipped cream, ice cream, margarine, and butter, as well as foods made from plant-based ingredients such as soybeans, such as cream, whipped cream, ice cream, margarine, and butter. These foods and beverages can be blended with sugars, starch, modified starch, emulsifiers, thickening polysaccharides, salts, pH adjusters, organic acids, flavorings, oils and fats, gelling agents, seasonings, and the like, as needed. The amount of the flavor improver of the present invention added to foods and beverages is preferably 0.01% to 20% by mass, more preferably 0.05% to 15% by mass, 0.05% to 10% by mass, or 0.05% to 5% by mass, etc.

[0017] The present invention will be described below by way of examples, in which parts and percentages are by weight unless otherwise specified.

[0018] Examples 1 to 5, Comparative Example 1 Magnesium chloride (MgCl2·6H2O, Kishida Chemical) was added to low-fat soy milk (Bimitounyu, Fuji Oil Co., Ltd., solids content 9.7%) in the amounts shown in Table 1, and the soy milk was agglomerated by stirring at 70°C for 3 minutes, and then ice-cooled to 4°C to obtain a flavor improver for food or beverage. The soy milk agglomerates were in a state where aggregated fine particles were dispersed in the soy milk. For each flavor improver, the average particle size, mode diameter, and the ratio of the number of particles between 185 nm and 400 nm to the number of particles between 10 nm and 1000 nm were measured. The results are shown in Table 1.

[0019] ■Method for measuring average particle size, mode diameter, and the ratio of 185nm to 400nm particles to 10nm to 1000nm particles After diluting the flavor improver 1 / 4000 with distilled water, the average particle size and mode diameter were measured using a nanoparticle analysis system, NanoSight NS300 (Malvern Panalytical).The number of particles between 10nm to 1000nm and 185nm to 400nm were also measured, and the ratio of 185nm to 400nm particles to 10nm to 1000nm particles was calculated.

[0020]

[0021] The flavor improving agents of Examples 1 to 5, when magnesium chloride was added, had larger average particle diameters, mode diameters, and ratios of the number of particles between 185 nm and 400 nm to the number of particles between 10 nm and 1000 nm, compared to the cases without magnesium chloride.

[0022] Comparative Example 2, Examples 6-10: Flavor Improving Effect on Soybean Products The flavor improving effect of the flavor improvers obtained in Comparative Example 1 and Examples 1-5 on soybean products was examined. Each flavor improver was added at 0.2% to commercially available soy milk whipped cream "Kokurimu Whip Cream" (manufactured by Fuji Oil Co., Ltd.), and whipped to prepare whipped cream. The flavor of the resulting whipped cream was evaluated. The flavor was evaluated by seven panelists based on the flavor evaluation criteria shown below, and a flavor evaluation score was determined by consensus. A flavor evaluation score of 2 or more was deemed to have a flavor improving effect and pass the test. The results are shown in Table 2.

[0023] ■Flavor evaluation criteria 4 points: Soybean-derived off-flavors and unpleasant flavors are significantly reduced compared to the additive-free version, with a significant flavor improvement effect. 3 points: Soybean-derived off-flavors and unpleasant flavors are significantly reduced compared to the additive-free version, with a flavor improvement effect. 2 points: Soybean-derived off-flavors and unpleasant flavors are reduced compared to the additive-free version, with a slight flavor improvement effect. 1 point: Soybean-derived off-flavors and unpleasant flavors are noticeable at the same level as the additive-free version, with no flavor improvement effect.

[0024]

[0025] It was confirmed that the whipped creams of Examples 6 to 10 had a reduced soybean-derived flavor and had a flavor-improving effect.

[0026] Comparative Example 3, Examples 11 to 15: Flavor Improving Effect on Dairy Products The flavor improving effect on dairy products of the flavor improvers obtained in Comparative Example 1 and Examples 1 to 5 was examined. In this study, the flavor improver of the present invention was added to non-fat milk with a weak dairy flavor to confirm the effect.

[0027] The flavor improvers obtained in Comparative Example 1 and Examples 1 to 5 were added to non-fat milk (Takanashi Oishii Non-Fat Milk, manufactured by Takanashi Dairy Co., Ltd., control) in the amounts shown in Table 3, and the milk flavor was evaluated. The flavor was evaluated by seven panelists based on the flavor evaluation criteria shown below, and the flavor evaluation score was determined by consensus. A flavor evaluation score of 2 or more was considered to have a flavor improving effect and to have passed. The results are shown in Table 3.

[0028] 4 points: The milk flavor is significantly improved compared to the control, with a significant flavor improvement effect. 3 points: The milk flavor is improved compared to the control, with a flavor improvement effect. 2 points: The milk flavor is slightly improved compared to the control, with a slight flavor improvement effect. 1 point: The milk flavor is only about the same as the control, with no flavor improvement effect.

[0029]

[0030] The non-fat milks of Examples 11 to 15 were confirmed to have improved milk flavor and flavor improving effects.

[0031] Example 16: Application to Plant-Based Butter 2.4 parts of rock salt and 7.5 parts of the flavor improver from Example 4 were added to 300 parts of soy milk cream ("Co-cream" manufactured by Fuji Oil Co., Ltd.) to prepare an aqueous phase. While stirring the aqueous phase with a hand mixer, 450 parts of palm oil, which has an ascent melting point of approximately 25°C, was heated to 40°C to melt and gradually added to prepare an emulsion. The resulting emulsion was cooled overnight in a refrigerator at 4°C to obtain plant-based butter. The resulting plant-based butter was evaluated using a sensory test similar to that in Example 6. The results are shown in Table 4.

[0032]

[0033] It was confirmed that the plant-based butter of Example 16 had a reduced soybean-derived flavor and had a flavor-improving effect.

[0034] Example 17: Application to plant-based ice cream-like food products Based on the formulation in Table 5, a mixture of ingredients was rapidly cooled in a freezer to freeze the water while mixing in an appropriate amount of air, resulting in fine air bubbles, ice crystal grains, and fat particles dispersed in the mixture, creating a semi-fluid soft serve ice cream. This was then filled, shaped, and packaged, and rapidly cooled to -20 to -40°C, where it was frozen while maintaining its shape, yielding a plant-based ice cream. The resulting plant-based ice cream was evaluated by sensory testing similar to that in Example 6. The results are shown in Table 5. The low-fat soy milk used was "Bimito-Nyu" (manufactured by Fuji Oil Co., Ltd.). The soy milk cream used was "Co-Cream" (manufactured by Fuji Oil Co., Ltd.).

[0035]

[0036] It was confirmed that the plant-based ice cream of Example 17 had a reduced soybean-derived flavor and had a flavor-improving effect.

[0037] Examples 18-20: Flavor Improving Effect of Coagulation of Plant Milk Other than Soy Milk Magnesium chloride (MgCl2·6H2O, Kishida Chemical Co., Ltd.) was added to plant milk in the amounts shown in Table 6, and the plant milk was agglomerated by stirring at 70°C for 3 minutes. The mixture was then ice-cooled to 4°C to obtain a flavor improver for food and beverages. The average particle size and mode diameter of each flavor improver were measured. The flavor improving effect of the resulting plant milk aggregates was confirmed. Each flavoring agent was added to nonfat milk (Takanashi Oishii Nonfat Milk, Takanashi Dairy Products Co., Ltd.) in the amounts shown in Table 6, and a sensory test similar to that in Example 11 was conducted. The results are shown in Table 6. The amounts of magnesium chloride and flavor improver added to nonfat milk were adjusted so that the protein contents of the plant milks were consistent. Pea protein was mixed with water as shown in Table 6 to prepare pea milk.

[0038] The following ingredients were used: - Isolated pea protein: "Propulse S" (NutriPea), protein content = 78.1%; - Almond milk: "Rich Almond Milk, No Sugar" (Tsukuba Dairy Products), solids = 9.8%, protein content = 0.8%; - Oat milk: One part of oat raw material, which had been steamed, spread, and dried after hulling, was mixed with 6.5 parts of hot water containing an appropriate amount of liquefying enzyme, and the mixture was wet-ground and homogenized. The resulting oat suspension was fed into a continuous centrifuge, and the supernatant was subjected to an indirect heat pasteurization to obtain oat milk. The oat milk had a solids content of 6.3% and a protein content of 2.9%.

[0039]

[0040] As shown in Table 6, it was found that plant milks derived from peas, almonds, and oats also improved the milk flavor of cow's milk and had a flavor improving effect.

[0041] Example 21: Flavor improving effect of soy milk agglomerated by the addition of acid As shown in Table 7, a 5% lactic acid solution was added to low-fat soy milk (Bimitounyu, manufactured by Fuji Oil Co., Ltd., solids content 9.7%) at a ratio of 0.3% to the soy milk, and the soy milk was agglomerated by stirring at 70°C for 3 minutes, and then ice-cooled to 4°C to obtain a flavor improver for food and beverages. The average particle size and mode diameter were measured for each flavor improver. The results are shown in Table 7. The flavor improving effect of the obtained vegetable milk agglomerates was confirmed. The flavoring agent was added to non-fat milk (Takanashi Oishii Non-Fat Milk, manufactured by Takanashi Dairy Co., Ltd.) in the amount shown in Table 8, and a sensory test similar to that in Example 11 was performed, with the results shown in Table 8.

[0042]

[0043]

[0044] It was found that even when acid was used as a method for coagulating soy milk, the milk flavor of the milk was improved and there was a flavor improving effect.

Claims

1. A flavor improver for food and beverages, comprising vegetable milk aggregates having an average particle size of 185 nm or more.

2. A flavor improver for foods and beverages according to claim 1, further comprising a mode diameter of the plant milk aggregates of 155 nm or more.

3. The flavor improver for foods and beverages according to claim 1, further comprising a divalent metal.

4. The flavor improver for foods and beverages according to claim 2, further comprising a divalent metal.

5. A method for producing a flavor improver for foods and beverages, comprising the following steps (A) and (B): (A) preparing plant milk; (B) aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more.

6. A method for producing a flavor improver for food and beverages as described in claim 5, wherein in step (B), the mode diameter of the plant milk aggregates is 155 nm or more.

7. A method for producing a food or beverage with improved flavor, comprising all of the following steps (A) to (C): (A) a step of preparing plant milk; (B) a step of agglomerating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; and (C) a step of adding the plant milk aggregates of (B) to a food or beverage.

8. A method for producing a food or beverage with improved flavor as described in claim 7, wherein in step (B), the mode diameter of the plant milk aggregates is 155 nm or more.

9. A method for improving the flavor of a food or beverage, comprising the following steps (A) to (C): (A) preparing plant milk; (B) aggregating the plant milk to produce plant milk aggregates having an average particle size of 185 nm or more; and (C) adding the plant milk aggregates of (B) to a food or beverage.

10. A method for improving the flavor of food or beverages as described in claim 9, wherein in step (B), the mode diameter of the plant milk aggregates is 155 nm or more.

11. A food or drink containing the flavor improver according to claim 1.

12. A food or drink containing the flavor improver according to claim 2.

13. A food or drink containing the flavor improver according to claim 3.

14. A food or drink containing the flavor improver according to claim 4.

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