JP7150520B2 - Baked cheese flavor imparting agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a baked cheese flavoring agent and a baked cheese flavoring method.

A powder seasoning having a meat-like flavor prepared by heating a mixture of edible vegetable oil and yeast extract powder in a powder state in order to improve the cheese feeling (body and richness) of food and drink having a cheese flavor; A method for enhancing cheese flavor and/or milkiness by blending a yeast extract that does not contain cell walls is disclosed (Patent Document 1).

However, although the method described in Patent Document 1 can impart a cheese feeling, it was not possible to impart the (fragrant) flavor (grilled cheese flavor) when cheese is baked like gratin or pizza. .

In addition, the method described in Patent Document 2 is a method of obtaining a cheese flavor by adding dry yeast (cell walls are not decomposed) and lipase to cheese, and Patent Document 3 describes yeast (cell walls is not decomposed) is added to obtain emulsified cheese by heating and melting, and Patent Document 4 describes magnesium yeast (cell walls are not decomposed) mixed with Gouda cheese. It is described that by heating and melting, the taste characteristics of the raw cheese are maintained, and the cheese has both yeast-derived flavor and mineral supplementation.

JP 2009-261385 A JP-A-62-096039 JP-A-09-275898 Japanese Patent Application Laid-Open No. 2000-125811

Therefore, the present inventor found that adding yeast powder containing a yeast cell wall decomposition product can impart the flavor of baked cheese to a food or drink having a cheese flavor, and arrived at the present invention. An object of the present invention is to provide a method for imparting a grilled cheese flavor to a food or drink composition having a cheese flavor.

Means for Solving the Problems As a result of intensive research to solve the above problems, the present inventors have arrived at the following baked cheese flavor imparting agent, method for imparting grilled cheese flavor, and food and drink composition containing the following grilled cheese flavor imparting agent.
1. A method for imparting grilled cheese flavor, comprising adding yeast powder containing a yeast cell wall decomposition product to a food or drink composition having cheese flavor.
2. 2. The method for imparting grilled cheese flavor according to 1, wherein the amount of yeast powder containing yeast cell wall decomposition products is added so as to be 0.7% by weight or less in the food and drink composition.
3. 3. The method for imparting grilled cheese flavor according to 1 or 2, wherein the yeast powder containing the yeast cell wall decomposition product is a yeast decomposition product.
4. 4. The method for imparting grilled cheese flavor according to 3, wherein the yeast decomposition product is a product obtained by directly decomposing yeast.
5. 5. The method for imparting grilled cheese flavor according to any one of 1 to 4, wherein the yeast is torula yeast.
6. A flavor imparting agent for imparting grilled cheese flavor, containing yeast powder containing yeast cell wall decomposition products.
7. 6. Flavor imparting agent for imparting grilled cheese flavor according to 6, containing a cheese flavor composition.
8. A food or drink composition containing the flavor imparting agent according to 6 or 7.

According to the grilled cheese flavor imparting method and the flavor imparting agent of the present invention, it is possible to obtain a food and drink composition to which an excellent grilled cheese flavor is imparted by adding a small amount without impairing other flavors and tastes. . Therefore, the flavor of grilled cheese, which has been obtained by grilling cheese in the cooking of food and drink, can be achieved without grilling the cheese and without taking time and effort.

In the present invention, by adding a yeast powder containing a yeast cell wall decomposition product to a food or drink, it is possible to impart not only the flavor of cheese but also the flavor of grilled cheese.

(Yeast powder containing yeast cell wall decomposition product)
The yeast powder containing a yeast cell wall decomposition product in the present invention is a component containing at least a decomposed cell wall as a solid. A product obtained by distilling and extracting a composition containing decomposed cell walls is not the yeast powder containing the yeast cell wall decomposed product of the present invention.
Such solids obtained by decomposing yeast cell walls may be those obtained by directly decomposing yeast or yeast cell walls, for example, mechanically or enzymatically.
In addition, it cannot be said that yeast that is simply inactivated by heating or the like contains the cell wall-derived component of the present invention.
The cell wall decomposition product in the present invention is not based on an extract obtained by decomposing and extracting the cell wall, but contains a product obtained by directly decomposing (destroying) the cell wall.
Furthermore, various yeasts such as torula yeast, brewer's yeast, and baker's yeast can be used as the yeast, but torula yeast is preferable for obtaining an excellent grilled cheese flavor.
The cell wall in yeast cells is said to be 6 to 27% by weight, and the cell wall-derived component in the present invention is this 6 to 27% by weight.

(Flavor imparting agent)
The flavor imparting agent of the present invention may be a yeast powder containing the yeast cell wall decomposition product alone, or a yeast powder containing the yeast cell wall decomposition product, cheese, a flavor composition containing cheese, starch, various seasonings, etc. It may contain known ingredients used as foods, water and the like.
The cheese that can be contained is not particularly limited, and fresh types such as cottage cheese, cream cheese, mascarpone and mozzarella, white mold types such as camembert, blue mold types such as cambozola and gorgonzola, washed types such as epois and taleggio, Chevre type cheese such as Valensee, semi-hard type cheese such as Gouda, Cantal, Samsoe and Maribo, hard type cheese such as Abondance, Edam, Emmental, Cheddar, Parmigiano Reggiano, Mimolette and Raclette, and known cheese such as processed cheese can be employed. .
Various seasonings include known sauces such as white sauce, red sauce, brown sauce, pesto sauce, butter sauce, mustard sauce, Worcestershire sauce, mayonnaise, chili sauce, oyster sauce, tomato sauce, salsa sauce, tomato ketchup, and curry sauce. Seasonings such as sauce, sugar, salt, vinegar, soy sauce, miso, mirin, mustard, chili oil, spices, and curry powder can be used.
In addition, powders such as grains such as starch, wheat flour and rice flour, and processed foodstuffs such as pastes of vegetables, fruits, fish and meat can also be blended.
The flavor imparting agent of the present invention may be either liquid or solid. It can be arbitrarily determined according to the above-described known ingredients and the like to be blended with the yeast cell wall-derived component, which is the decomposed yeast cell wall.

(Beverage composition)
The food and drink composition in the present invention is not particularly limited as long as it can impart the flavor of grilled cheese to food, confectionery, beverages and the like.
Especially preferred are dishes that may require the flavor of baked cheese, such as gratin, doria, pizza, pizza toast, cheese-flavored snacks, meuniere, cheesecake, curry, and tarts, as well as confectionery and bread.
It is sufficient if the flavor of grilled cheese can be added to other cheese flavors or food and drink compositions having cheese flavor.

Moreover, the food or drink of the present invention may originally contain cheese, or may contain cheese flavor. When cheese or cheese flavor is originally contained, the flavor of baked cheese can be added by adding a flavor imparting agent to the taste and flavor of the cheese. At this time, the flavor and flavor of the unbaked cheese itself does not become strong. Cheese and cheese flavor are contained in food and drink to such an extent that the food and drink composition as a whole has a cheesy flavor.

(Method for imparting grilled cheese flavor)
Any method can be adopted as a method for imparting a grilled cheese flavor to a food or drink composition using the flavor imparting agent of the present invention. For example, it may be added in advance to the ingredients of the food and drink composition (vegetables, meat, fish, soups, seasonings, etc.) and used for cooking, or the flavor imparting agent of the present invention may be added during cooking. can also Alternatively, it can be added to a powdered soup in advance, and hot water or the like can be poured into it to prepare a soup, stew, or the like. Moreover, you may add so that it may sprinkle with respect to the food-drinks composition after cooking. It is then necessary to use cheese or cheese flavors at some point during cooking. Moreover, it can also be used as a flavor imparting agent containing yeast powder containing arbitrary cheese and the yeast cell wall decomposition product of the present invention, or as a food or drink.
In addition, the flavor imparting agent of the present invention is further added to the food and drink composition containing cheese, and this is baked to combine the flavor of the baked cheese with the flavor of the flavor imparting agent of the present invention. A strong grilled cheese flavor may be imparted.
Appropriate range of content of yeast powder containing yeast cell wall decomposition products in food and drink compositions is affected by the type and amount of cheese used, as well as flavor and taste of the food and drink as a whole. The upper limit of the amount of yeast powder containing yeast cell wall decomposition products to be added is preferably 0.7% by weight or less, more preferably 0.3% by weight or less, and more preferably 0.2% by weight in the food and drink composition. % by weight or less, more preferably 0.1% by weight or less.
The lower limit is preferably 0.02% by weight or more, more preferably 0.03% by weight or more, and more preferably 0.07% by weight or more.

(Example 1) Example showing that food and drink containing cheddar cheese and yeast powder containing yeast cell wall decomposition products have grilled cheese flavor Soup was prepared to confirm the effect of the present invention.
Yeast raw materials 2 and 3 in Table 1 below were used as yeast powders containing yeast cell wall decomposition products, and yeast raw material 1 was used as a control example.

Using the yeast raw materials 1 to 3 above, the food and drink compositions shown in Table 2 below were prepared, and each of these was dissolved in 200 ml of hot water to prepare a soup.
A sensory test was conducted on the finished soup by 10 trained sensory evaluation panels to measure the intensity of the grilled cheese flavor. Example 1-1 using yeast raw material 1 was used as a standard (no grilled cheese flavor: 0), and 5 was a very strong grilled cheese flavor.
0: no grilled cheese flavor 1: very weak grilled cheese flavor 2: weak grilled cheese flavor 3: grilled cheese flavor 4: strong grilled cheese flavor 5: very strong grilled cheese flavor feel strongly

As a result, in Examples 1-1, 2-1, 3-1, 4-1, and 5-1 using the yeast raw material 1, regardless of the concentration of the yeast raw material 1, any amount of grilled cheese flavor was 0 and was not given. These examples correspond to comparative examples. In addition, in these examples, the higher the concentration of the yeast raw material 1, the stronger the unfavorable yeast odor (yeast odor).

On the other hand, according to Examples 1-2 and 3, Examples 2-2 and 3, Examples 3-2 and 3, Examples 4-2 and 3, and Examples 5-2 and 3 using yeast raw material 2 or 3, As an example, a strong grilled cheese flavor could be obtained.
However, in Examples 4-2, 5-2, and 5-3, the unfavorable yeast odor becomes strong, which may impair the palatability of the soup as a whole.

(Example 2) An example showing that the flavor of grilled cheese of food and drink containing yeast powder containing yeast cell wall decomposition products together with cheese is the same flavor as actual grilled cheese. was baked for 10 minutes to prepare a baked cheese powder having a baked flavor.
A soup that used baked cheddar cheese powder and did not use yeast extract or cheddar cheese powder was used as a control sample showing the quality of "baked cheese flavor" (Example 6-1).
Comparative example using unbaked cheddar cheese powder and yeast raw material 1 (no cell walls) (Example 6-2), Example using cheddar cheese powder and yeast raw material 2 (with decomposed cell walls) (Example 6- 3) was prepared. Each was dissolved in hot water to prepare a soup.
Four trained sensory evaluation panels were presented with three samples at the same time, and were asked to select the one having the same "grilled cheese flavor" as the control from among the comparative example and the example. Table 3 shows the results.

According to the above test, 1 out of 4 panelists in Example 6-2 and 3 out of 4 panelists in Example 6-3 felt the same baked cheese flavor as the baked cheddar cheese in Example 6-1. rice field. According to this result, it can be seen that the food and drink containing yeast powder containing yeast cell wall decomposition products in addition to cheese has the same flavor as baked cheese.

(Example 3) Example showing that food and drink containing yeast powder containing yeast cell wall decomposition product has grilled cheese flavor even if the type of cheese contained is different Same as above Example 6-3 As an example, a soup was prepared by dissolving a soup base to which cheddar cheese powder and yeast raw material 2 were added in hot water. Presented to a sensory evaluation panel, the strength of the "grilled cheese flavor" at this time was set at 2.7 out of 6 levels. This Example 6-3 was used as a control.
Soup bases in which the type of cheese powder was changed to "Parmesan cheese powder" and "Gouda cheese powder" were each presented to a sensory evaluation panel, and the strength of "grilled cheese flavor" was evaluated in 6 levels. In addition, it instruct|indicated to select 0 when "grilled cheese flavor" was not felt. For the sensory evaluation, a trained panel of four people was used.

These results show that even if the cheese powder is changed to Parmesan cheese or Gouda cheese, the grilled cheese flavor can still be exhibited.

(Example 4) An example showing that even if the food or drink does not contain cheese powder and contains cheese flavor instead, the present invention gives a grilled cheese flavor As the same example as Example 6-3 above, A soup was prepared by dissolving the soup base to which the cheddar cheese powder and the yeast raw material 2 were added in hot water. As in Example 3, it was presented to four sensory evaluation panelists, and the "baked cheese flavor" score was set at 2.7. This Example 6-3 was used as a control. A sample using cheese flavor instead of cheddar cheese powder was similarly presented, and the intensity of the "grilled cheese flavor" was evaluated on a 6-point scale. In addition, when the "grilled cheese flavor" was not perceived, the subjects were instructed to select 0. For the sensory evaluation, a trained panel of four people was used.

According to these results, the flavor imparting agent for imparting grilled cheese flavor of the present invention is not only for food and drink containing cheese, but also for food and drink containing no cheese, and for food and drink containing cheese flavor etc. It is possible to impart the flavor and flavor of grilled cheese to the food and drink.

(Example 5) The flavor imparting agent for imparting grilled cheese flavor of the present invention must contain yeast whose cell walls have been destroyed, and when it contains yeast whose cell walls have not been destroyed, the effect of the present invention is exhibited Example showing that it is not possible Three trained sensory evaluation panels were provided with a sample of 20 g of commercially available processed cheese melted in a microwave oven and a sample of 20 g of the same cheese with 1 g of dry yeast added and mixed. A sample containing only cheese was used as a control without the "roasted cheese flavor", and the strength of the "roasted cheese flavor" of the sample to which dry yeast was added was evaluated on a 6-point scale in the same manner as above. In addition, 0 was given when the "grilled cheese flavor" was not felt, and 5 when it was felt very strongly.
As a result, the intensity of the grilled cheese flavor was 0 in both cases.
According to this result, in order to impart the flavor of grilled cheese to cheese, yeast powder containing a cell wall decomposition product of yeast containing yeast whose cell wall has been decomposed is used instead of yeast whose cell wall is not decomposed. It turns out that it is necessary to choose.

Claims (5)

A method for imparting grilled cheese flavor, comprising adding yeast powder containing a yeast cell wall decomposition product to a soup having cheese flavor so as to be 0.07% by weight or more . 2. The method for imparting grilled cheese flavor according to claim 1, wherein the amount of yeast powder containing yeast cell wall decomposition products is added so as to be 0.7% by weight or less in the soup . The method for imparting baked cheese flavor according to claim 1 or 2, wherein the yeast powder containing the yeast cell wall decomposition product is a yeast decomposition product. 4. The method for imparting baked cheese flavor according to claim 3, wherein the yeast decomposition product is a product obtained by directly decomposing yeast. The method for imparting baked cheese flavor according to any one of claims 1 to 4, wherein the yeast is torula yeast.