JP3274792B2 - Food and beverage flavor improver - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavor improving agent for food and drink, and more particularly, to a food and drink obtained by adding a protease-treated product of whey protein and a lipase-treated product of milk fat to the food or drink. The present invention relates to a flavor enhancer for food and drink, which is useful for masking off-flavors and further enhancing or improving the aroma and flavor (hereinafter sometimes referred to as "flavor") of various foods and drinks.

[0002]

2. Description of the Related Art In general, foods and drinks may have troubles accompanied by unpleasant odors or unpleasant odors such as unpleasant odors derived from raw materials or heated odors generated during the manufacturing process. For the purpose of solving these troubles and for enhancing or improving the flavor of food and drink, for example, fats and oils 10 to 60% by weight, non-fat milk solids 5 to
35% by weight of water and 30 to 80% by weight of water, and a lipolytic enzyme and a proteolytic enzyme and / or a lactose-degrading enzyme are added thereto to decompose the butter flavor. No. 41898). However, the proposed method involves simultaneously treating the fat and oil portion and the solid portion of non-fat milk using various enzymes, and the resulting aroma becomes monotonous. Therefore, the proposed flavor improver is used for foods and drinks. When used for flavor improvement, it has the drawback that its use is limited, and is not always satisfactory, and there is a strong demand for the development of even better flavor improvers.

[0003]

In recent years, consumer preferences have diversified, and accordingly, foods and drinks having various flavor characteristics have been produced. In contrast to these diversifications, conventionally known flavor improvers alone are not enough to improve the flavor of foods and drinks having various kinds of aroma and flavor characteristics, and the flavors of new types of unique foods and drinks which have never existed before. There is a strong demand for the development of improvers. An object of the present invention is to develop a flavor improving agent for foods and drinks, which is effective for masking off-flavors and off-flavors of a wide range of foods and drinks and enhancing or improving the flavor of various foods and drinks.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result,
When a protease-treated product of whey protein and a lipase-treated product of milk fat, which have not been used as a flavor improver of food or drink, are added to the food or drink, the conventional technology (Japanese Patent Publication No.
41898), it is possible to efficiently mask off-flavors and off-flavors of foods and drinks such as unpleasant odors derived from food and drink raw materials and heated odors generated during the manufacturing process, and furthermore, flavors of foods and drinks Has been found to have an excellent effect in enhancing or improving the imparting of. Furthermore, by adding protease-treated whey protein and lipase-treated milk fat in an appropriate mixing ratio, it has been found that the flavor of a wide range of foods and drinks can be improved and the conventional problems can be solved at once. Completed the invention.

[0005] Thus, the present invention provides a flavor improving agent for foods and drinks containing a protease-treated product of whey protein and a lipase-treated product of milk fat as active ingredients.

Hereinafter, embodiments of the present invention will be described in more detail.

[0007] One of the active ingredients in the flavor improving agent of the present invention.
The protease-treated whey protein used as one is a hydrolyzate of whey protein with protease, and the whey protein as a raw material can be easily obtained on the market, for example, by concentrating cheese whey and the like. Whey Protein Concentrate (Whey Protein Conc)
enrate (hereinafter sometimes referred to as "WPC"),
Whey protein isolate (Whey Protein Isolate, hereinafter also referred to as “WPI”) produced by purifying whey protein with a resin or the like, or an arbitrary mixture thereof, and the like. Other components may coexist.

The protease which can be used for the hydrolysis treatment of whey protein as described above is not particularly limited. For example, proteases which can be collected from various microorganisms such as Aspergillus, Mucor, Rhizopus, etc. Examples include proteases such as bromelain and papain which can be collected from plants, and proteases such as trypsin collected from animal organs.

When the whey protein is hydrolyzed with a protease, the whey protein is previously added to water in an amount of 1 to 50.
It is preferred to suspend at a concentration of 3% to 30% by weight, preferably 3 to 30% by weight. Furthermore, before the treatment with the protease, an acid or alkali aqueous solution is added to the whey protein to adjust the pH of the protease to be used optimally, so that the protease can efficiently hydrolyze the whey protein. it can.

[0010] The protease treatment can be performed in the presence of one or more proteases. When the treatment is performed in the presence of two or more kinds of proteases, whether to treat with a plurality of kinds of proteases at the same time or to treat with one kind of protease and then with a different kind of protease is appropriately selected depending on the kind of protease. be able to. The amount of protease used varies depending on the type of enzyme or enzyme activity, but is generally about 0.0001 to about 5% by weight, preferably about 0.000% by weight, based on whey protein.
A range of 5 to about 3% by weight can be exemplified. The hydrolysis conditions can be appropriately selected.
0 to about 70 ° C, preferably about 30 to about 60 ° C for about 0.5
It can be carried out under stirring or standing conditions for a period of from about 24 hours, preferably from about 1 to about 15 hours. After completion of the hydrolysis, the pH of the hydrolyzate is adjusted, if necessary, and the enzyme is inactivated by heating, whereby a protease-treated product of whey protein can be obtained.

In the present invention, the above-mentioned protease-treated product can be used as it is as a protease-treated product of whey protein, but it is generally preferable to concentrate the processed product and use it as a concentrate. Further, the treated product may be used in the form of a composition with a suitable diluent or carrier. Such diluents or carriers include, for example,
Gum arabic, dextrin, glucose, solid diluents or carriers such as sucrose, or water, ethanol, propylene glycol, glycerin, liquid diluents or carriers such as surfactants can be exemplified,
The above-mentioned protease-treated whey protein may be prepared in any dosage form using these diluents or carriers, for example, powder, granule, liquid, emulsion, paste, or other appropriate dosage forms. Can be. For example, gum arabic,
Dextrin or the like can be added to obtain a dosage form such as a powder or a granule. For example, it can be dissolved in ethanol, propylene glycol, glycerin or a mixture thereof to form a liquid dosage form.

On the other hand, the lipase-treated product of milk fat, which is another component used as an active ingredient in the flavor improving agent of the present invention, is a hydrolyzed product of milk fat with lipase. Mention may be made of milk fat and milk fat containing products such as butter oil, butter, cream, milk, etc., which are inexpensive and readily available on the market.

The lipase used in the above-mentioned milk fat hydrolysis treatment is not particularly limited, and for example, lipase collected from various microorganisms such as Aspergillus, Mucor, Rhizopus, and pig pancreas. The obtained lipase, a kid, a sheep, an oral lipase collected from an oral secretory line of a calf, and the like can be appropriately used.

In hydrolyzing the above-mentioned milk fat with lipase, the milk fat may be used as it is, or may be used in the form of a suspension by adding water in advance. Further, before the treatment with lipase, an acid or alkali aqueous solution is added to the milk fat to optimize the pH of the lipase to be used.
If it is adjusted to, the hydrolysis of milk fat by lipase can be performed efficiently. Furthermore, if a buffer solution containing an inorganic salt such as monopotassium phosphate and sodium dihydrogen phosphate having a buffering capacity is added and subjected to a contact treatment, hydrolysis can proceed more efficiently.

The lipase treatment can be performed in the presence of one or more lipases described above. When the treatment is carried out in the presence of two or more lipases, whether to treat with a plurality of lipases at the same time or to treat with one kind of lipase and then with a different kind of lipase is appropriately selected depending on the type of lipase. be able to. The amount of lipase used depends on the type of enzyme or the activity of the enzyme, but is generally about 0.0001 to about 5% by weight based on milk fat,
Preferably, a range of about 0.0005 to about 3% by weight can be exemplified. Hydrolysis conditions can be appropriately selected, for example, about 10 to about 70 ° C, preferably about 3 ° C.
0 to about 60 ° C for about 0.5 to about 96 hours, preferably about 1 hour.
It can be carried out under stirring or standing conditions for a period of up to about 72 hours. After completion of the hydrolysis, if necessary, P
By adjusting H and heating to deactivate the enzyme, a lipase-treated product of milk fat can be obtained.

In the present invention, the above-mentioned lipase-treated product can be used as it is as a lipase-treated product of milk fat, but it is generally preferable to concentrate the processed product and use it as a concentrate. Further, the processed product may be subjected to lipase treatment by separating an oil portion using an appropriate separation means such as centrifugation. Furthermore, the treated product may be used in the form of a composition with a suitable diluent or carrier. Examples of such diluents or carriers include solid diluents or carriers such as gum arabic, dextrin, glucose, sucrose, and liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, and surfactants. The above-mentioned lipase-treated milk fat can be prepared into any dosage form using these diluents or carriers, such as powder, granule, liquid, emulsion, paste, and other appropriate dosage forms. can do. For example, gum arabic, dextrin, etc. may be added to make a dosage form such as a powder, a granule, or the like, or, for example, dissolved in ethanol, propylene glycol, glycerin or a mixture thereof to form a liquid dosage form. it can.

The form of use of the flavor improving agent of the food or drink of the present invention is not particularly limited. For example, the protease-treated whey protein and lipase-treated milk fat obtained as described above may be used in an appropriate manner. It can be added to food or drink in the form of a mixture mixed at the mixing ratio, or the treated product can be separately added to food or drink. The mixing ratio of the protease-treated product of whey protein and the lipase-treated product of milk fat in the flavor improver of the present invention is not particularly limited, but is, for example, 99: 1 to 1:99, and more preferably 90:10. 10:90 can be exemplified. The flavor improver of the food or drink of the present invention is prepared by appropriately treating protease-treated whey proteins and lipase-treated milk fat with seasonings such as amino acids, natural essential oils, flavors and flavor compositions such as essences, and the like. It can be a composition. In addition, the compositions may be in admixture with a suitable diluent or carrier. Such diluents or carriers include, for example, solid diluents or carriers such as gum arabic, dextrin, glucose, sucrose, or liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, surfactants. Examples can be given. The flavor improving agent of the food or drink of the present invention can be prepared, for example, into a powder, a granule, a liquid, an emulsion, a paste, or any other appropriate dosage form. For example, gum arabic, dextrin, etc. may be added to make a dosage form such as a powder, a granule, or the like, or, for example, dissolved in ethanol, propylene glycol, glycerin or a mixture thereof to form a liquid dosage form. it can.

The flavor improver of the present invention can be added during the production process of foods and drinks when used, and the amount of addition is not particularly limited, and may be appropriately selected depending on the type of food or drink. In general, when used in an amount of 0.01 to 10% based on the weight of the food or drink, a remarkable effect is exerted on masking of the off-tastes and off-flavors of the food or drink and enhancing or improving the imparting of the flavor.

The flavor improver of the present invention can be applied to a wide variety of foods and drinks such as various drinks, frozen desserts, dairy products, baked goods, various noodles, fermented foods, fish meat products, animal meat products, processed foods and the like. it can. For example, the flavor improving agent of the present invention includes beverages such as canned coffee, milk tea, lactic acid bacteria beverages, powdered beverages; cold desserts such as ice cream, sorbet, and ice desserts; dairy products such as butter, margarine, yogurt, and condensed milk; Baked confectionery, such as biscuits, snacks, etc .; noodles, such as udon, buckwheat, spaghetti, etc .; and useful for masking off-flavors, off-flavors, and enhancing or improving the flavor of foods and drinks such as bread, cake, chocolate, processed meat foods, etc. It is.

Hereinafter, several embodiments of the present invention will be described more specifically with reference to examples and sensory tests, but the present invention is not limited to these.

[0021]

【Example】

Production Example 1: Protease-treated product of whey protein Commercially available WPC (UNITED MILK TASMAN)
Trypsin 4.0T (ADVANCED BIOCHEMI) was added to 500 g of a 10% aqueous solution of IA LIMITED.
CALS) (3 g), hydrolyze at 50 ° C. for 2 hours, further add 3 g of Cochlase SS (manufactured by Sankyo), continue hydrolysis for 3 hours, and heat at 85 ° C. for 10 minutes. To inactivate the enzyme to obtain a hydrolyzate. The digest was concentrated to obtain a protease-treated product of whey protein.

Production Example 2: Whey protein protease-treated product Commercially available WPC (UNITED MILK TASMAN)
IA LIMITED) (500 g) was dissolved in water (4500 g) and adjusted to pH 8.0 with an aqueous alkali solution. Trypsin 4.0T (ADVANCED BIOCHE)
1g, Coclase SS (manufactured by Sankyo)
14 g and 3 g of protease P (manufactured by Amano Pharmaceutical Co., Ltd.) were added, and the mixture was hydrolyzed at an internal temperature of 50 ° C. for 10 hours.
The enzyme was inactivated by treatment at 5 ° C. for 5 minutes. One part by weight of this decomposed liquid was mixed with 0.1 part by weight of dextrin and spray-dried to obtain a protease-treated whey protein.

Production Example 3: Lipase-treated product of milk fat After dissolving 500 g of commercially available unsalted butter, 200 g of water was mixed. 600 (manufactured by MILES) 2.
After adding 5 g, the mixture was hydrolyzed at 40 ° C. for 24 hours, and then heated at 90 ° C. for 10 minutes to inactivate the enzyme to obtain a lipase-treated product.

Production Example 4: Lipase-treated product of milk fat 0.5 g of Lipase P (manufactured by Amano Pharmaceutical Co., Ltd.) and 1 g of butter oil mixed with 500 g of PH7 buffer were mixed with 1 g of butter oil. After adding 1.5 g of 600 (manufactured by MILES), the enzyme reaction was carried out at 35 ° C. for 48 hours, and then 8
The enzyme was inactivated by heating at 5 ° C. for 5 minutes. The oil layer of the decomposed product was separated by centrifugation to obtain a lipase-treated product.

Comparative Example 1: Production Method According to Japanese Patent Publication No. 57-41898 20 parts of butter oil, 25 parts of skim milk powder, 55 parts of water, 0.15 part of lipase, 0.05 part of lactase and 0.03 part of papain were blended. After stirring and mixing at 45 ° C,
, And further heated at 100 ° C. for 3 minutes to inactivate the enzyme, followed by spray drying to obtain a powdered butter flavor.

Example 1 Protease-treated product of whey protein obtained in Production Example 1
2 parts by weight of the lipase-treated product of the milk fat obtained in Production Example 3 was mixed with the parts by weight to obtain the flavor improver 1 of the present invention. 0.1% based on the weight of the flour was added to the obtained flavor improver 1 to prepare a cookie by a conventional method, and the flavor improving effect was compared with that of the additive-free product and Comparative Example 1 by a special panelist 10 It was evaluated by people. The results are shown in Table 1 below. As is clear from Table 1, the flavor improving agent of the present invention masked the raw and wheat odors derived from the raw material flour, and showed an effect of improving the flavor.

Table 1 Product name Wheat odor improving additive-free product +++++ × Flavor improving agent of the present invention 1 + ◎ Comparative example 1 +++ △ (Note) Wheat odor: (weak) + <+++++ (strong) Improvement effect: (small) × <△ <○ <◎ (large) Example 2 Protease-treated product 5 of whey protein obtained in Production Example 2
5 parts by weight of the lipase-treated product of the milk fat obtained in Production Example 4 was mixed with the parts by weight to obtain the flavor improver 2 of the present invention. This flavor improver 2 was added to each of canned coffee, drink yogurt and milk tea in an amount of 0.3% based on the weight of the beverage, and each beverage was prepared according to a conventional method. The evaluation was performed by 10 expert panelists in comparison with the addition of the protease-treated product alone and the addition of the lipase-treated product of milk fat. The results are shown in Table 2 below. The results obtained by adding the flavor improver of the present invention masked the heating odor derived from the raw materials and enhanced the kokumi taste, as compared with the non-added product and the product added alone. The effect of improving the flavor was observed.

Table 2 Product name Canned coffee drink Yogurt milk tea additive-free product × × × Flavor improver 2 of the present invention ◎ ◎ ◎ Whey protein protein △ △ △ Ase treated product alone Milk fat lipase △ △ △ Treated product alone ( Note) Improvement effect: (small) × <△ <○ <◎ (large) Example 3 Protease-treated product 4 of whey protein obtained in Production Example 2
Lipase-treated product 2 of milk fat obtained in Production Example 3 in 0 parts by weight
0 parts by weight and 40 parts by weight of dextrin were added, mixed and spray-dried to obtain a flavor improver 3 of the present invention. When this flavor improver 3 was added in an amount of 0.5% based on the weight of margarine and compared with an additive-free product, the flavor enhancer of the present invention added had a stronger kokumi than the additive-free product. The taste was thick and the flavor was clearly enhanced.

Example 4 0.3% of protease-treated whey protein obtained in Production Example 1 and 0.1% of lipase-treated milk fat obtained in Production Example 4 were added to flour, and udon, Make soba,
When boiled, the one to which the flavor improver of the present invention was added had no fresh wheat odor derived from the raw material flour and had a clearer flavor than the non-added product.

[0030]

According to the present invention, by adding a protease-treated product of whey protein and a lipase-treated product of milk fat to food or drink, the off-taste or smell of the food or drink can be masked,
Further, the flavor can be improved such as enhancing or improving the flavor of various foods and drinks.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiroaki Tojo 335, Karasuku, Hasegawa, Nakahara-ku, Kawasaki-shi, Kanagawa Prefecture (72) Inventor Naomi Toyoda, 335, Kariya-ku, Nakahara-ku, Kawasaki, Kanagawa, Japan Technical Research In-house (56) References JP-A-62-181752 (JP, A) JP-A-54-80462 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/22-1 / 237

Claims (1)

(57) [Claims] 1. A flavor improving agent for foods and drinks containing as an active ingredient a protease-treated product of whey protein and a lipase-treated product of milk fat.