JP2008054507A - Flavor and taste-reinforcing agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for reinforcing flavor and taste by which "bodily taste" and voluminous feeling is imparted/reinforced without losing flavor and taste of milk, milk product, food and drink or substitutes for milk products containing milk or milk product. <P>SOLUTION: Fractions each molecular weight cut off of which is ≥10,000 and which is obtained by fractionating extract substance produced by extracting roasted coffee with water, polar organic solvent or a mixture thereof, are added to a milk product or the like so as to impart bodily taste and voluminous feeling to the milk product. The flavor and taste-reinforcing agent is usable to milk products or the like without any limitation to improve quality of taste. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a flavor enhancer for milk, dairy products, food or drink containing milk or dairy products, and a milk, dairy product, milk or dairy product containing the flavor enhancer. Product or dairy product substitute.

  Milk and dairy products are foods that are rich in protein, fat, vitamins, minerals, and the like and are nutritionally balanced, and are widely consumed all over the world. In addition to enhancing the nutrition of foods and drinks, adding milk, fresh cream, fermented milk, powdered milk and the like to various foods and drinks for the purpose of mellowing the flavor is also widely performed. Furthermore, various dairy substitutes such as margarine and fat spread, which do not use milk fat as a raw material, have been developed, and the demand is increasing as consumers become more health-conscious (hereinafter “milk, dairy products, milk or milk” The “food and beverage or dairy substitutes containing the product” are generally referred to as “milk-related products”). In general, milk-related products have a unique favorable flavor, “koku” (dense and rich taste), and volume, which is considered to contribute greatly to the deliciousness of milk-related products.

  However, milk fat is deeply involved in the flavor, body, and volume of milk-related products, and when the content of milk fat in the product is reduced for the purpose of reducing calories or reducing costs, the body has a lack of volume. However, it is required to enhance the application at a necessary and sufficient level. As a method for imparting richness to foods and drinks, a method for producing a seasoning or food with enhanced richness by adding glutathione to meat extract, seafood extract, vegetable extract, etc. (Patent Document 1), 3 There has been proposed a flavoring composition (Patent Document 2) that imparts richness to milk-related products by adding methylnonane-2,4-dione alone or in combination with lactones and the like.

  However, there is no report on the provision of a rich and voluminous feel to glutathione milk-related products. Moreover, the flavor of the flavoring composition itself combining 3-methylnonane-2,4-dione and lactones may affect the flavor of milk-related products depending on the amount added.

  On the other hand, as a method of using a coffee extract, a method of suppressing the generation of a deteriorated odor during storage of food and drink by adding a specific fraction having a large molecular weight in the water or polar solvent extract of roasted coffee to the food and drink Has been proposed (Patent Document 3). However, it has not been known at all that the high molecular weight fraction of water or polar solvent extract of roasted coffee has an effect of imparting a sense of volume to milk-related products.

JP-A-60-9465 JP 2003-52330 A JP 2006-50904 A

  The problem to be solved by the present invention is to provide a milk-related product with sufficient richness and volume without affecting the flavor of the milk-related product, and to provide a milk-related product with a richness and volume. That is.

  As a result of intensive studies to solve the above problems, the present inventors have added a solvent extract of roasted coffee to milk-related products, giving a rich and voluminous feeling without affecting the flavor of the milk-related products themselves. The present invention has been completed by finding that it is enhanced and the taste quality of milk-related products is improved, and that this effect is derived from high molecular weight substances contained in the roasted coffee extract.

The present invention is configured as follows.
(1) Milk and dairy products containing, as an active ingredient, a fraction having a molecular weight cut off of 10,000 or more obtained by fractionating an extract obtained by extracting roasted coffee with water, a polar organic solvent or a mixture thereof. A flavor enhancer for foods and drinks containing milk or dairy products, or dairy product substitutes.
(2) The flavor enhancer according to (1), wherein the molecular weight cut-off is 30000 or more.
(3) The flavor enhancer according to (1) or (2), wherein the fractionation treatment is a treatment by ultrafiltration membrane or size exclusion chromatography.
(4) The flavor enhancer according to any one of (1) to (3) is 0.1 to 50 ppm as a solid content in milk, dairy products, foods and drinks containing milk or dairy products, or dairy substitutes. A method for enhancing the flavor of milk, dairy products, foods and drinks containing milk or dairy products, or dairy product substitutes.
(5) Milk, dairy products, milk or foods containing dairy products, comprising 0.1 to 50 ppm of the flavor enhancer according to any one of (1) to (3) as a solid content, Or a dairy substitute.

  When the flavor enhancer of the present invention is added to a milk-related product, a rich and voluminous feeling is imparted and enhanced without affecting the flavor of the milk-related product itself, and the taste quality of the milk-related product is improved.

  The coffee extract used in the present invention can be produced by solvent extraction of roast and ground coffee beans that are usually used for drinking. The raw coffee beans are not particularly limited. For example, any coffee beans such as Arabica and Robusta can be used, but the use of Robusta tends to increase the yield of the high molecular weight fraction. is there. These coffee beans are roasted by a conventional method, but it is desirable that the degree of roasting is high, and a roasting degree having an L value of about 16 to 18 is preferable.

  The solvent used for the extraction treatment of the present invention is water or a polar organic solvent, and the polar organic solvent may be a hydrate. Examples of the polar solvent include alcohol, acetone, ethyl acetate and the like, and a mixture thereof may be used. In particular, water or ethanol or a mixture thereof is desirable. Although the quantity of a solvent can be selected arbitrarily, generally 2-100 mass parts of solvent quantities are used with respect to 1 mass part of said coffee beans.

  The extraction method is not particularly limited, and for example, a coffee extract can be obtained by placing roasted coffee beans as they are or after pulverizing them in a solvent and immersing or heating to reflux. Subsequently, the solid solution insoluble in the solvent is removed to obtain an extract. As the solid material removal method, solid-liquid separation means such as centrifugation, filtration, and pressing can be used. The flavor enhancer of the present invention can be obtained by subjecting the obtained coffee extract to fractional purification by molecular weight. The molecular weight cut-off is 10,000 or more, and a fraction of 30000 or more is particularly preferable. Ultrafiltration membranes and size exclusion chromatography can be used for fractional purification by molecular weight. As the ultrafiltration membrane, any material and any form can be used as long as the molecular weight is 10,000 or more. For example, polyethersulfone, polyolefin, polysulfone, cellulose acetate, regenerated cellulose, Examples of synthetic polymer membranes such as polycarbonate include flat membranes, hollow fibers, plate shapes, tubular shapes, spiral shapes, and the like. The filtration method may be either a pressure filtration method or a negative pressure filtration method, and either a transient method or a circulation method can be used. Examples of the filler for size exclusion chromatography include Sephadex (registered trademark) G-25 (manufactured by Amersham Pharmacia Biotech), Toyopearl (registered trademark) HW-40 (manufactured by Tosoh Corporation), and the like. Can do.

  The roasted coffee extract obtained by fractional purification can be used as it is as a flavor enhancer in milk-related products, but it can also be used after purification treatment such as decolorization and deodorization. For the purification treatment, activated carbon, a porous styrene-divinylbenzene copolymer, or a synthetic adsorbent made of silicon dioxide can be used. As the synthetic adsorbent for purification, for example, “Diaion (registered trademark) HP-20” manufactured by Mitsubishi Chemical Corporation or “Amberlite (registered trademark) XAD-2” manufactured by Organo Corporation can be used.

  The purified liquid containing a fraction having a molecular weight cut off of 10,000 or more of the roasted coffee extract thus obtained can be used as it is, but it can be used as a solid after being subjected to treatment such as freeze drying or heat drying. It is also possible to use it. Moreover, it is also possible to add excipients (dextrin etc.) and to make it into a powder form by spray drying, and various dosage forms can be employ | adopted according to a use.

  The flavor enhancer of the present invention can be used without particular limitation for milk-related products, that is, milk, dairy products, milk or foods containing dairy products, or dairy substitutes. Specifically, as milk, raw milk, milk, special milk, partially skimmed milk, processed as defined in “Ministerial Ordinance on Component Standards for Milk and Dairy Products” (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) Examples include milk. Examples of dairy products include cream, butter, butter oil, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, condensed milk, whole powdered milk, skimmed powdered milk, cream powder, whey powder, sweetened powdered milk, fermented milk, milk beverage, etc. be able to.

  As foods and drinks containing milk or dairy products, frozen confectionery, Japanese and Western confectionery, breads, soups, coffee beverages, tea beverages, curry, stew, various instants with the above-mentioned milk, cream, butter, condensed milk, powdered milk etc. added Foods etc. can be mentioned.

  Examples of dairy product substitutes include butter substitutes such as margarine and fat spread produced by emulsifying oils and fats, and cream substitutes such as coffee whitener added to coffee and tea.

  The addition amount of the flavor enhancer of the present invention to foods and drinks is suitably in the range of 0.1 to 50 ppm as a solid component, but is added within the range where the flavor of the acidity reducing agent itself does not affect the food and drinks. From this viewpoint, 0.1 to 20 ppm is preferable, and 1 to 10 ppm is particularly preferable.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Example 1] (Fractionated molecular weight: 10,000)
1000 g of distilled water was added to 100 g of roasted coffee beans (Robusta seed, L value 18), and the mixture was extracted by heating at 80 ° C. for 1 hour. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 20.5 g of a brown coffee extract. To 5 g of this powder, 1000 g of distilled water was added, and the mixture was filled in a stirring cell (Millipore) equipped with an ultrafiltration membrane (Ultracell Amicon YM10: manufactured by Millipore) having a molecular weight cut off of about 10,000, and the unpassed portion was about Concentrated to 15 times. This concentrated solution was concentrated under reduced pressure and then lyophilized to obtain 1.42 g of reddish brown coffee extract A.

[Example 2] (Fractionated molecular weight: 30000)
1000 g of distilled water was added to 100 g of roasted coffee beans (Robusta seed, L value 18.5), and the mixture was extracted by heating at 80 ° C. for 1 hour. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 20.1 g of a brown coffee extract. 1000 g of distilled water is added to 5 g of this coffee extract, and the mixture is filled into a stirring cell (Millipore) equipped with an ultrafiltration membrane (Ultracell Amicon YM30: manufactured by Millipore) having a molecular weight cut off of 30000, and the non-passing part Was concentrated to about 15 times. The concentrate was concentrated under reduced pressure and lyophilized to obtain 1.14 g of a brown coffee extract B.

[Example 3] Low-fat milk Commercially available low-fat milk (1.8% milk fat, 8.5% non-fat milk solids), coffee extract B, and glutathione (reduced form, manufactured by Wako Pure Chemical Industries, Ltd.) as a comparative example Glutathione) was added at 1 ppm to 5 ppm, and the difference in body and volume feeling between the case of no addition and the case of no addition was evaluated by 14 panels. The evaluation score was a 7-point evaluation with 4 points for the additive-free product, 7 points when the milky feeling was felt strongly, and 1 point when the milky feeling was not felt. The results are shown in Table 1.

[Table 1]
Evaluation sample Product without evaluation score 4.00
Coffee extract B additive (1ppm) 4.21
Coffee extract B additive (3ppm) 4.68
Coffee extract B additive (5ppm) 5.07
Glutathione (3 ppm) 4.13

  From the results shown in Table 1, when the coffee extract B was added, the low-fat milk was given a rich and voluminous feeling, and the effect was higher than that of glutathione.

[Example 4] 1 g of hot water (80 ° C) and 0.2 g of sodium L-ascorbate were added to 8 g of milk tea black tea leaf, and extracted for 5 minutes. Thereafter, the filtrate obtained by mesh filtration was cooled to 20 ° C. or lower. 100 g of milk, 70 g of granulated sugar, and 0.3 g of an emulsifier previously dissolved in water were sequentially blended, and the mass was adjusted to 1000 g and stirred. After adjusting the pH to 6.8 with sodium bicarbonate, the mixture was emulsified at 10,000 rpm for 5 minutes. Thereafter, coffee extract B and glutathione as a comparative example were added and sterilized at 123 ° C. for 20 minutes. The obtained milk tea was stored at room temperature for 1 week, and the difference in bodyiness and volume feeling between the case of no addition and the case of no addition was evaluated by 4 panels. The evaluation points were the same as in Example 3. The results are shown in Table 2.

[Table 2]
Evaluation sample Product without evaluation score 4.00
Coffee extract B additive (1ppm) 5.00
Coffee extract B additive (3ppm) 5.75
Glutathione (3 ppm) 4.13

  From the results of Table 2, when the coffee extract B was added, the milk tea was given a rich and voluminous feeling, and the effect was higher than that of glutathione.

[Example 5] Milk cocoa Coffee extracts A and B added to commercially available milk cocoa (1% milk fat, 3% non-fat milk solid content) at 1 ppm to 5 ppm. The difference was evaluated by a panel of 4 people. The evaluation points were the same as in Example 3. The results are shown in Table 3.

[Table 3]
Evaluation sample Product without evaluation score 4.00
Coffee extract B additive (1ppm) 4.88
Coffee extract A additive (5ppm) 5.75
Coffee extract B additive (5ppm) 6.25

  From the results in Table 3, when the coffee extracts A and B were added, the milk cocoa was given a rich and voluminous feeling, and the effect of the coffee extract B was higher.

[Example 6] Milk coffee 58 g of coffee beans were pulverized and dipped in 10 times the amount of hot water (90-95 ° C). After quenching the obtained extract, Bx. Adjusted to 2.5 with water. 100 g of milk, 58 g of granulated sugar and 0.3 g of an emulsifier previously dissolved in water were blended, and the mass was adjusted to 1000 g, followed by stirring. Thereafter, the pH was adjusted to 6.8 with sodium bicarbonate and emulsified at 10,000 rpm for 5 minutes. A panel of 14 people evaluated the difference in body and volume feeling compared to the case of adding no coffee additive B to the obtained milk coffee and storing the pasteurized milk coffee at 123 ° C for 20 minutes at room temperature for 1 week. did. The evaluation points are the same as in Example 3. The results are shown in Table 4.

[Table 4]
Evaluation sample Product without evaluation score 4.00
Coffee extract B additive (1ppm) 4.86
Coffee extract B additive (3ppm) 4.93
Coffee extract B additive (5ppm) 5.11

  From the results in Table 4, when coffee extract B was added, a rich and voluminous feel was imparted to milk coffee.

  If the flavor enhancer of the present invention is added to milk, dairy products, milk or other food or drink containing dairy products, or dairy substitutes, it gives and enhances body and volume without damaging the flavor of the dairy products themselves. In addition, the effect of improving the taste quality of dairy products and the like is exhibited.

Claims (5)

Milk, dairy products, milk or milk containing as an active ingredient a fraction having a molecular weight cut off of 10,000 or more obtained by fractionating an extract obtained by extracting roasted coffee with water, a polar organic solvent or a mixture thereof A flavor enhancer for foods and drinks containing dairy products or dairy substitutes. The flavor enhancer according to claim 1, wherein the molecular weight cut-off is 30000 or more. The flavor enhancer according to claim 1 or 2, wherein the fractionation treatment is a treatment by ultrafiltration membrane or size exclusion chromatography. The flavor enhancer according to any one of claims 1 to 3 is added to milk, dairy products, foods and drinks containing milk or dairy products, or dairy substitutes so that the solid content is 0.1 to 50 ppm. A method for enhancing flavor of milk, dairy products, foods and drinks containing milk or dairy products, or dairy substitutes. A milk, a dairy product, a food or drink containing milk or a dairy product, comprising 0.1 to 50 ppm of the flavor enhancer according to any one of claims 1 to 3 as a solid content, or a dairy product Substitute.