JPS6345186B2 - - Google Patents

Description

[Detailed description of the invention]

BACKGROUND TECHNICAL FIELD OF THE INVENTION The present invention relates to food and drink products (excluding sushi and margarine) that have been given a fermented flavor using fermented buttermilk.
Regarding. BACKGROUND ART In recent years, with the Europeanization of eating habits, many beverages and foods with fermented flavors have come on the market. Traditionally, Japanese people's tastes have not been compatible with harsh fermented flavors, and there has been little habit of accepting fermented flavors caused by fat decomposition odors and lactic acid bacteria fermentation odors, such as those seen in European and other dairy-based cultures. However, with the recent expansion of European-style foods, there is now room for authentic fermented flavors. For example, in beverages, especially lactic acid bacteria beverages,
Traditionally, the flavor of sweetened lactic acid bacteria beverages, which have a balance of only the sourness and sweetness of lactic acid, has been the main flavor, but recently, beverages using whey have also become available. However, even in these beverages, the flavor is mainly flavoring, which is different from the unique flavor of fermented dairy products. Furthermore, in the food industry, desserts and sweets with fermented flavors using milk are now available. In this case, the intake of large amounts of milk fat becomes a problem, and a shift to vegetable fats (for example, a shift from butter to margarine) is observed. However, in the case of vegetable fats, it is difficult to impart the rich flavor found in dairy products (for example, butter), and it is not easy to produce vegetable fat-containing foods and drinks with fermented flavor. SUMMARY OF THE INVENTION The present invention aims to provide a solution to the above points and attempts to achieve this aim by using fermented buttermilk as a fermented flavoring agent. Therefore, the food/beverage products with fermented flavor according to the present invention (excluding margarine) are those in which fermented buttermilk is added so that the milk solids content is 0.1 to 3% by weight based on the total oil content and water content. It is. Effects There are methods to add fermented flavor, such as adding fermented milk (usually made by lactic acid fermentation of skim milk), or adding synthetic or naturally extracted flavors. Naturally extracted flavors are not of very good quality and are very expensive. On the contrary,
According to the present invention, the following advantages can be obtained. (1) It has a natural fermented flavor that cannot be obtained with synthetic products. In addition, since it is a byproduct of fermenting cream, it imparts a harmonious fermented flavor containing diacetyl, rather than the harsh (harsh diacetyl-based) flavor found in skim milk fermentation (normal fermented milk). be able to. (2) It has the effect of improving not only the aroma but also the taste. In particular, it creates a deep rich flavor compared to vegetable fats. That is, simply adding vegetable fat will result in a monotonous taste, but according to the present invention, it is possible to impart a rich taste similar to that obtained by adding milk fat. (3) It also has the effect of masking unpleasant tastes in the product. This is probably because the protein components in buttermilk contain off-flavors. DETAILED DESCRIPTION OF THE INVENTION Fermented Buttermilk The fermented buttermilk used as a flavoring agent in the present invention is a by-product of fermented butter production. The method for producing fermented butter is well known, and for example, ``Milk and Dairy Products'' (Yokendo, published in 1972).
It would be permissible to refer to. In relation to the present invention, fermented butter is produced by separating raw milk into skim milk and milk fat, that is, cream, subjecting the cream to lactic acid fermentation, and subjecting the resulting fermented cream to a churning process. It is usually produced by a method consisting of causing a phase inversion of the emulsion to separate it into fermented butter particles and fermented buttermilk, and subjecting the fermented butter particles to post-treatments such as washing with water, salting, working, etc. (For lactic acid fermentation of cream, it is common to sterilize the cream and then inoculate it with a lactic acid bacteria starter and ferment it at around 20 to 25°C. After fermentation, it is normal to age it at a temperature of around 5°C. The fermented buttermilk used in the present invention is an aqueous phase component obtained by phase inversion separation of the above-mentioned fermented cream emulsion. Unlike fermented milk, the fermented buttermilk obtained in this way has the advantage that it does not easily settle even when sterilized at high temperature and short time (HIST). Along with the butter-like flavor substances produced by conversion, it contains aroma components such as diacetyl and acetaldehyde, which are produced by lactic acid bacteria from lactose and characterize the fermented flavor. As mentioned above, it can provide a fermented flavor that is difficult to achieve by combining milk. Fermented buttermilk, which is produced as a by-product during fermented butter production as described above, has a milk solids concentration of 7 to 8% by weight.
It is usually obtained as a moderate aqueous solution.
In the present invention, fermented buttermilk can be blended into foods and drinks at this concentration, concentrated (e.g., by vacuum concentration, membrane concentration, etc.) to about three times the concentration, or concentrated. Afterwards, this may be diluted to the above concentration and blended. Target food/beverage products Food/beverage products to which a fermented flavor should be imparted according to the present invention have a moisture content of 70% by weight or more, particularly 85% by weight.
From the above items that should be classified as beverages, fats and oils
This applies to a variety of foods, including foods with a fat content of 10% or more by weight (excluding margarine). Specifically, for example, in addition to desserts, imitation ice creams using vegetable fats, folded pie dough, etc., cheese drinks, whade rings, etc. are exemplified in the beverage field. Addition amount of fermented buttermilk The food and drink of the present invention is generally 0.1 to 3% by weight, preferably 0.1 to 3% by weight based on the total amount (water + oil and fat).
It contains fermented buttermilk corresponding to an amount of milk solids of 0.25-2.0% by weight. The optimal content of fermented buttermilk differs depending on whether the target food or drink is a high-moisture food or a high-fat food. In other words, in the case of high-moisture foods (moisture content of 70% by weight or more), the flavor of fermented buttermilk comes out straight in the aqueous phase, so it is preferable to add a small amount.
A suitable amount of buttermilk solids is about 0.1 to 0.8% based on the total water + oil and fat content. Since such high-moisture foods usually have a low fat and oil content, it can be said that the amount added is substantially the amount relative to the water content. The solid content of buttermilk is about 8% by weight, so the ratio of buttermilk to the amount of water (+ fat and oil) is 1 to 10%.
This means that approximately % by weight is added. The preferred amount of buttermilk added is around 5% by weight. On the other hand, high-fat foods (oil content of 10% or more by weight)
In this case, the buttermilk flavor tends to be hidden by the fat emulsion, so it is preferable to add a little more buttermilk, and the buttermilk solid content should be slightly higher than the total fat and water content. The optimum amount is 0.4 to 3 degrees. Production of the food/beverage product of the present invention Fermented buttermilk may be added at any stage of the manufacturing process of the target food/beverage product as long as the fermented buttermilk can be uniformly dispersed in the target food/beverage product. In order to achieve more uniform dispersion or to achieve greater affinity between the target food/beverage product and buttermilk, ripening may be performed after addition of buttermilk. Experimental Examples Example 1 (Amount added to high-moisture foods) A test for the amount of buttermilk added to high-moisture foods (particularly beverages) was conducted as follows. In other words, vegetable cream is added so that the vegetable fat is 4%, and other ingredients include isomerized sugar 10% and pectin 0.5.
%, and 2% granulated sugar, and then add 2, 5, 10, and 15% buttermilk. Others are in the aqueous phase. After preparing the aqueous solution, sterilizing it, and cooling it, I tasted it and the results were as follows.

[Table] Example 2 (Various food and drink products) Various food and drink products were prepared and evaluated for flavor. A Jelly with vegetables (1) Formula: Spinach sauce 20%, isomerized sugar 5
%, gelling agent 3%, vegetable cream 10%, 3x concentrated buttermilk 1.5%, remaining water (2) Mix at 60°C to completely dissolve the gelling agent, then heat to 120°C/ After instant sterilization for 2 seconds and cooling, the mixture was filled into cups, solidified in the refrigerator, and then served for tasting. The resulting jelly has a mellowness due to the vegetable cream, while at the same time suppressing the raw spinach taste, and has a rich flavor due to the buttermilk. B Plant-based cheese (1) Formula: 20% skimmed cheese, 30% cheese toning
%, 3x concentrated buttermilk 5%, emulsifier 2%,
Water Remaining Part (2) The mixture was mixed at the above ratio and heated directly with steam to 85°C using a processed cheese-like emulsification pot.
The treated solution was thoroughly homogenized, cooled to 40°C using a scraper heat exchanger, kneaded, and then filled into cups. The obtained vegetable cheese was a cream cheese type containing a large amount of oil and fat, and had some fluidity. In addition, it had a sufficient fermented flavor due to buttermilk, and the synthetic odor and stale odor that is often found in vegetable cheeses made only from vegetable oils and fats was completely hidden. C Vegetable ice cream (1) Formula: 35% skimmed milk, 25% vegetable cream, 2.5% milk powder, 10% straight buttermilk,
3% egg yolk, 15% granulated sugar, 0.1% panilla flavor, remaining water (2) After mixing in the above proportions and melting at 50℃,
Homogenize at 150Kg/ ^cm2 . then 85
After sterilization at 15°C for 15 seconds, the mixture was frozen in a batch ice cream freezer, filled into cups, and cured in an atmosphere of -50°C using liquid nitrogen. This prototype ice cream-like food (this is not ice cream as defined in the Fair Trade Agreement) is
It had a lightness due to the vegetable fat, and at the same time a rich flavor due to the buttermilk. Also, the organization was detailed. D Plant-based cheese drink (1) Prescription: Plant-based cheese (prototyped in B.)
10%, straight type buttermilk 5%, pectin 0.5%, emulsifier 0.1%, isomerized sugar 7.5%, water remainder (2) Mix in the above proportions, dissolve well at 50℃, then homogenize at 120Kg/cm ² . After filling into cans, it is retort sterilized (F value 5), cooled, and stored. The resulting cheese drink had sufficient fermented flavor. E Whey drink (1) Formula: whey powder 0.5%, straight buttermilk 3%, isomerized sugar 5%, granulated sugar 2%, pectin 0.5%, lactic acid 0.1%, milk flavor 0.1%, water balance (2) pectin and granulated sugar in advance, and then dissolve it in water using a high-speed homomixer.
Mix other raw materials with this liquid and heat to 60℃ to dissolve. After homogenizing at 120Kg/ ^cm2 ,
Sterilize at 120°C for 2 seconds, cool, and then fill. The flavor of the resulting beverage was refreshing with just the right amount of fermented flavor derived from whey and buttermilk. The addition ratios of fat, water, and buttermilk in each of the above-mentioned food and drink products and the amount of milk solids in buttermilk relative to the total amount of fat + water are shown below.

[Table] **; Straight buttermilk conversion Example 3 (Powdered flavored oil and fat) 3 times concentrated buttermilk was dried and powdered using a filter mat spray dryer to obtain powdered buttermilk. Although this product has a slightly reduced fermentation odor, it still has a sufficient fermentation flavor (milk solids content: 97%).
%). A powdered flavored oil was obtained by mixing 2 parts by weight of this product with 5 parts by weight of powdered vegetable oil (emulsified powder type, manufactured by NOF) (the solid content of buttermilk in the powder was 29%). ×0.97≒28%). Add this powdered flavored oil to water or warm water at 1/20 to 1/100.
When dissolved, it has a mild fermented flavor (the milk solids content of buttermilk when dissolved is 1.4 to 0.28%). This product can be used in home cooking (such as stew) or as an instant milk powder substitute for coffee at the above addition rate. Example 4 (Folded pie) A folded pie as a specific example of the food/beverage product of the present invention is as follows:
It is as follows. (1) Prescription

[Table] Dissolved to a concentration of 8% (good solubility)
**Commercially available skim milk powder granules dissolved to a solid content concentration of 8%
(2) How to make: Sift together strong flour and soft flour, then chop the butter into fine pieces. Add the water-based part little by little and bring the whole mixture together and roll it out into a sheet. After cooling and solidifying in the refrigerator for 30 minutes, take it out, roll it out with a rolling pin, and fold it into thirds twice. This was repeated four more times to obtain pie sheets. They were cut out using a 3.5 cm diameter cutting die, baked in a gas oven at 200°C for about 10 minutes, and then used for tasting. (3) Evaluation A panel of 15 people (8 men, 7 women) tasted three types of pies in a random order and evaluated them (rank preference points). The evaluation results were summarized as follows. Ranking (average value) (1) 2.03, (2) 1.40, (3) 2.56 Preference points (5-level comparison, average value) (1) 0.27, (2) 0.40, (3) −0.20 The above results are ranked using the ranking method. The Kendall consistency coefficient was calculated. W=0.32 S=145 (S=145 is Kendall's rank consistency coefficient W
(Compared with the test table by S, it is significant at a significance level of 1%) Therefore, it can be seen that buttermilk (powder or straight) can contribute to improving the flavor of pie.

Claims (1)

[Scope of Claims] 1. Foods and beverages with fermented flavor (dazushi, margarine, except for). 2. The food and drink according to claim 1, wherein the food and drink has a water content of 70% by weight or more, and the fermented buttermilk milk solids content is 0.1 to 0.8% by weight based on the total fat and oil content and water. Food and drink. 3. The food and drink has an oil and fat content of 10% by weight or more, and the fermented buttermilk milk solids content is 0.4 to 3% by weight based on the total of the oil and fat content and water content, as set forth in claim 1. Food and drink.