JPH0783686B2 - Method for producing a persistent dairy flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention provides a dairy flavor that has an extremely good flavor and is strong and has excellent heat resistance and longevity by using a readily available dairy raw material. Regarding the method for producing, more specifically, milk, whole milk powder, butter, using a milk fat-containing food material such as cheese as a substrate, by allowing a lipase produced by a microorganism belonging to the genus Chromobacterium to act, the material has A method of industrially providing dairy flavors such as butter, cheese and milk flavor, which have flavor strengths of several tens to several hundreds of times the original aroma, and are further excellent in heat resistance and durability. Regarding

(Prior Art) It is well known that cheese or butter-like flavor is produced by subjecting dairy ingredients such as milk fat, whole milk powder, cheese, cheese whey, and milk to microbial treatment or enzyme treatment. ing.

For example, fats and oils such as butter oil, Aspergillus,
Butter flavor that consists of adding microorganisms such as Mucor, Rhizopus dermer, etc., a pancreas of pig, or a lipolytic enzyme obtained from the oral glands of young livestock to decompose it, and then further adding lipoxygenase to decompose it. (Japanese Patent Publication No. 57-59743) or a mixture of oil and fat, non-fat milk solids and water, and the same lipolytic enzyme and proteolytic enzyme / lactose degrading enzyme as exemplified above are added for decomposition. A method for producing a butter flavor consisting of (Japanese Patent Publication No. 57-41898) and the like have been proposed.

In addition, animal milk is treated with a proteolytic enzyme and a lipolytic enzyme produced by pancreatin, a type of yeast such as Candida cylindrace, to decompose milk protein and milk fat to a certain extent, and then inoculate with lactic acid bacteria. There is also a proposal for a method for producing a cheese-flavoring aroma substance that causes lactic acid fermentation (Japanese Patent Publication No. 46-23578).

Furthermore, a method for producing a cheese flavor in which a microorganism such as lipolytic enzyme, proteolytic enzyme and Streptococcus genus, Lactobacillus genus, Propionibacterium genus, Penicillium genus and Saccharomyces genus acts on cheese or cheese-related materials (Japanese Patent Publication No. 53-25024). No.), or the production of cheese flavor substances by culturing by adding a lipase / protease source (enzyme or Candida microorganism) and a lactic acid-producing microorganism to a flavor-generating medium such as skim milk, whole milk, butter, cream, or dried whey. A great number of proposals have been made regarding methods for producing dairy product-like flavors utilizing microorganisms or enzymes such as the method (Japanese Patent Laid-Open No. Sho 60-78582).

However, conventional cheeses such as the above-mentioned examples, butter and other dairy flavors are not necessarily compared with the delicate balance and highly savory flavor produced by natural cheese and butter produced by traditional methods. There is a defect that it is not satisfactory, and the flavor strength and persistence are poor.

(Problems to be Solved by the Invention) The present invention eliminates the above-mentioned conventional drawbacks of the dairy flavors proposed in the related art, and provides a dairy flavor that is as close to natural as possible and is excellent in heat resistance and durability. With the goal.

(Means for Solving Problems) The present invention is characterized by allowing a lipase produced by a microorganism belonging to the genus Chromobacterium to act on a milk fat-containing food material, and is excellent in heat resistance and durability. It relates to a method for producing a dairy flavor.

It is already known that a microorganism of the genus Chromobacterium produces lipase and various properties of the lipase. For example, Agr. Biol. Chem., 37 (5), 999-1005, 1973;
38 (5), 947-952, 1974; Biochimica et Biophysica A
cta 341, (1974) 195-200; Chem.Pharm.Bull., 23 (6) 1
226-1230 (1975) and J. Biochem., 80, 367-370 (1976)
Etc. have been reported in detail.

The above Agr. Biol. Chem., 37 (5) 1973 uses the natural oils and fats such as olive oil, butter, lard, fish oil, soybean oil, peanut oil, cottonseed oil, sesame oil and rapeseed oil to hydrolyze the lipase. The results of comparative examination of the activity are described. However, in this description, there is no mention or suggestion that, when the butter is hydrolyzed with the lipase, a strongly preferable dairy product-like aroma such as butter and cheese is produced.

The inventors of the present invention acted on a milk fat-containing food material with a lipase produced by a microorganism belonging to the genus Chromobacterium, which has never been used in a method for producing a dairy flavor of this kind, by reacting the same. Compared to the proposal, it is possible to faithfully reproduce the flavor balance of natural milk, cheese, and butter, which has an extremely good taste and has excellent palatability, and the flavor intensity is the same as the original milk fat-containing food material. The present invention has been completed by finding that a dairy flavor that is enhanced by 10 to several hundred times and has excellent heat resistance and durability can be obtained.

Examples of the milk fat-containing food material that can be used in the present invention include, for example, animal milk, preferably milk, whole milk powder, skim milk powder, whey and its concentrate, natural and process cheese, butter and milk cream. Can be illustrated.

Examples of the lipase that can be used in the present invention include microorganisms belonging to the genus Chromobacterium, for example, Chromobacterium viscosum.
scosum), Chromobacterium bergongini (C. Berg)
onzini), Chromobacterium violaceum (C.Viol)
aceum) and Chromobacterium lividum (C.Livid)
um), known lipases produced by microorganisms belonging to the genus Chromobacterium.

Such known lipases are commercially available, and examples of such commercially available lipases include lipase (Glycerol-ester hydrolase, EC 3.1.1.3) obtained from Chromobacterium viscosum (Toyo Brewing). You can do it.

Next, to illustrate a preferred embodiment of the present invention, as a raw material milk fat-containing food material, typical dairy products, such as cheese, butter and milk, etc. milk fat-containing food suitable for each desired flavor It is desirable to select the ingredients, for example, when cheese flavor is the intended product, it is advantageous to use natural cheese such as Emmental cheese, Cheddar cheese, Gouda cheese and Romano cheese as a main ingredient.

Similarly, when a target substance is a butter flavor, it is preferable to add natural butter such as unsalted butter or salted butter in addition to milk components such as skim milk powder and whole milk powder. Further, when a milk-type flavor is used as a target product, it is preferable to utilize milk raw materials such as milk, whole milk powder and sweetened whole milk condensed milk. However, it is needless to say that the dairy ingredients are not limited to these exemplified ones, and all the above dairy ingredients can be appropriately selected and used in an arbitrary combination as desired.

Next, to illustrate a preferred embodiment of these dairy flavor preparations, first, whole milk powder, skim milk powder, butter milk,
For example, about 1 to about 10 parts by weight of soft water or a buffer is added to 1 part by weight of dairy raw material composed of butter, cheese and any mixture thereof and dissolved. At this time, a cheese melting agent may be added if desired. Further, if desired, an emulsifier such as lecithin, polyglycerin fatty acid ester, fatty acid monoglyceride and sucrose fatty acid ester may be added thereto.

The resulting solution or paste is, for example, about 80 ~
Sterilize at about 90 ° C for about 10 to about 20 minutes. If desired, emulsification treatment can be performed before and after the sterilization treatment.

The sterilized mixture is immediately subjected to an enzyme reaction at a suitable temperature, for example, about 25
Cool to ~ 55 ° C and add lipase produced by a microorganism belonging to the genus Chromobacterium. The amount of the lipase used can be appropriately selected, and for example, is about 0.05 to about 1% by weight, preferably about 0.2 to about 10% by weight based on the weight of milk fat.
An example of the amount used is 0.4% by weight.

The addition method of the enzyme lipase can be appropriately selected, and for example, it may be added directly to the sterilized product of the milk fat-containing food material and dispersed, but it is preferably dissolved or dispersed in a small amount of water in advance and added. Is good.

Further, in this case, in addition to the lipase produced by the microorganism belonging to the genus Chromobacterium, a protease can be added if desired. Examples of such proteases include cochrase SS (Sankyo KK) having strong exopeptidase activity, Corolase PN (Rohm), and the like. The amount of these proteases added is, for example, about 0.1 to about 1 based on the weight of the milk fat-containing food material.
Weight% can be illustrated.

The conditions for the enzymatic reaction treatment are, for example, about 30 to about 60 ° C. for about 1 to about 120 hours, preferably about 40 to about 55 ° C. for about 8 to
Conditions such as enzyme treatment for about 24 hours can be exemplified.

After completion of the enzymatic reaction, the mixture is heated at about 80 to about 90 ° C for about 10 to about
The enzyme can be deactivated and sterilized by heating for about 20 minutes.

The obtained product can be used as it is as a dairy flavor of the present invention, but if desired, it can be further added to an enzyme-inactivated product such as glucose, fructose, saccharose, isomerized sugar and a reduced sugar product. To obtain a rich dairy flavor with excellent flavor by adding sugars, emulsifiers such as the above-mentioned examples, and untreated milk-fat-containing food materials to uniformly mix and dissolve or emulsify them, and further sterilize them. Can be done.

Further, for example, a powdering aid such as gum arabic, starch, starch derivative, dextrin, xanthan gum and cyclodextrin is added to the above enzymatic reaction-treated product, and a suitable drying means such as spray drying, vacuum drying and freeze drying is appropriately used. It can also be made into a powder form by drying with.

(Action) The dairy flavor of the present invention is obtained only by allowing a lipase produced by a microorganism belonging to the genus Chromobacterium to act on a milk fat-containing food material, and other conventionally known microorganisms or juvenile It is free from the unbalanced lower fatty acid odor, unpleasant oily fat odor and decomposed odor observed when lipase obtained from the oral gland of livestock etc. is acted, and it has an extremely well-balanced natural taste. A fermented dairy flavor is obtained. The reason for this is not clear, but it is considered to be due to a reaction mechanism peculiar to lipase produced by a microorganism of the genus Chromobacterium, and it is presumed that it is not solely due to the degree of decomposition of milk fat.

Hereinafter, several embodiments of the present invention will be described in more detail with reference to examples.

(Example) Example 1. Commercially available fresh cream (fat content 25%) 500 g was sterilized by heating at 85 ° C for 15 minutes, cooled to 40 ° C, and then 0.25 g of lipase (Toyo brewed lipase) produced by a chromobacterium genus microorganism. 10 g
The solution dissolved in deionized water was added, and enzymatic reaction treatment was performed at 40 ° C. for 16 hours under stirring conditions.

The reaction product was heated at 85 ° C for 15 minutes to inactivate the enzyme, and AV.3
495 g of an excellent butter flavor having 2 (expressed in mg of KOH required to neutralize 1 g of the treated product, the same hereinafter) was obtained (invention product No. 1).

Comparative Example 1. In Example 1, 0.25 g of Toyo Brewery Lipase was dissolved in
Lipases originating from Rhizopus japonicus,
The enzyme treatment was carried out under the same conditions as in Example 1 except that 2.0 g of Saiken 50 (Nagase Sangyo) was used and the enzymatic reaction time was further extended to 24 hours to obtain 490 g of butter flavor. The AV. Of this butter flavor was 30 (Comparative Product 1).

Comparative Example 2. Pigment pancreas in Example 1 was added with 0.25 g of Toyo Brewery Lipase.
Origin Lipase Enzeco Lipopane (Enzyme Development C
o.) Butter flavor was the same as in Example 1, except that the enzyme reaction was carried out at 40 ° C. for 2 hours instead of 2.0 g.
I got 500g. The AV. Of this butter flavor was 33 (Comparative Product 2).

Comparative Example 3. In Example 1, 0.25 g of Toyo Brewery Lipase was added to Sclerotinia l
Polyvertase 1000 from ibertiana (Osaka Bacteria Research Institute) 2.5
496 g of butter flavor was obtained under the same conditions as in Example 1, except that the enzyme reaction was carried out at 37 ° C. for 20 hours instead of g. The AV. Of this butter flavor was 30 (Comparative Product 3).

Reference Example 1 Using the butter flavors obtained in Example 1 and Comparative Examples 1, 2 and 3, a cookie was prepared by baking at 220 ° C. for 7 minutes according to the following formulation.

Wheat flour (light flour) 1000 g Sugar 220 Shortening (MP37 ° C) 350 Full-fat sweetened condensed milk 110 Full-fat milk powder 15 Salt 8 Sodium bicarbonate 3 Ammonium bicarbonate 4 Yokelecithin 1 Water 120 Butter flavor 6 Total 1837 g Book on the above butter flavor part Invention product 1, comparative product 1
Cookies added with 3 are cookies 1, 2, 3 and 4, respectively.
And Sensory evaluation was performed on these cookies by 20 well-trained sensory inspectors. The results are shown in Table 1.

As is clear from the results shown in Table 1, the cookies 1 to which the product 1 of the present invention is added are the cookies 2 to which the comparative products 1 to 3 are added respectively.
Compared with No. 4, at a significance level of 0.1%, it was superior in all aspects of flavor, sustainability and palatability.

Reference Example 2 Using the butter flavors obtained in Example 1 and Comparative Examples 1, 2 and 3, margarine was prepared according to a conventional method according to the following formulation.

Margarine combination formulation Palm hydrogenated oil 90 parts Palm oil 10 Water 20 Evermilk 1 Salt 2.4 Fatty acid monoglyceride 0.1 Soy lecithin 0.1 Butter flavor 0.6 Total 124.2 parts Use the product 1 or comparative products 1, 2 and 3 in the above butter flavor part The margarines were designated as margarines 1, 2, 3 and 4, respectively. With these margarines,
Sensory evaluation was performed in the same manner as in Reference Example 1. The results are shown in Table 2.

As is clear from the results in Table 2, the margarine 1 using the product 1 of the present invention is much closer to the flavor of natural butter than the margarines 2 to 4 using the comparative products 1 to 3, respectively, and has palatability and sustainability. It was excellent at a significance level of 0.1%.

Example 2. To 650 g of chopped commercial cheddar cheese was added 430 g of water to obtain 85
After heating and melting for 15 minutes at ℃, sterilize and cool to 50 ℃, Toyo brewing lipase of the genus Chromobacterium (Toyo brewing KK) 0.
2 g and 17.8 g of Corolase PN (protease from ROHM) were added, and the enzymatic reaction was carried out at 50 ° C. for 3 days under stirring conditions. Then, the mixture was heated at 90 ° C. for 15 minutes to deactivate the enzyme, and 1043 g of cheese flavor was obtained. AV of this cheese flavor is 8
It was 9 (invention product 2).

Comparative Example 4. In Example 2, 0.2 g of Toyo Brewery Lipase was added to Rhizopus J
Lipase of apanicus origin; Saiken 50 (Nagase Sangyo KK) 2g
Except that the enzyme reaction was carried out under the same conditions as in Example 2 except that the above was replaced with, to obtain 1040 g of cheese flavor of AV.83.
This cheese flavor had AV83 (Comparative Product 4).

Reference Example 3. Using the cheese flavors obtained in Example 2 and Comparative Example 4 (invention product 2 and comparative product 4), crackers were prepared by the usual method according to the following formulation, and the crackers obtained were referred to as reference. Sensory evaluation was performed in the same manner as in Examples 1 and 2. The results are shown in Table 3.

Cracker formulation As is clear from the results shown in Table 3, the cracker 1 using the product 2 of the present invention is much closer to the flavor of natural cheese than the cracker 2 using the comparative product 4, excellent in palatability and sustainability, and has a significant level. 0.1% was excellent.

Example 3. Commercially available milk 500 g was sterilized by heating at 85 ° C. for 15 minutes, cooled to 45 ° C., and added with 0.1 g of Chromobacterial origin Toyo brewing lipase (Toyo brewing KK) at 45 ° C. for 20 hours under stirring conditions. The enzyme reaction was carried out. After heating at 90 ℃ for 15 minutes to deactivate the enzyme, AV14
495 g of a milk flavor having a value of 3 (invention product 3) was obtained.

Comparative Example 5. Lipase Enzeco Lipopanc (Enzyme Development C) derived from pig pancreas was added to 0.1 g of Toyo Brewery Lipase in Example 3.
o.) The enzymatic reaction was carried out under the same conditions as in Example 3 except that 1.0 g was replaced to obtain 490 g milk flavor having AV13 (Comparative product 5).

The milk flavors obtained in Example 3 and Comparative Example 5 (invention product 3 and comparative product 5) were diluted to 1% by weight with warm water,
Sensory evaluation was performed by 20 sensory inspectors. The results are shown in Table 4.

As is clear from the results in Table 4, the milk flavor of the product 3 of the present invention is much closer to the natural rich milk-like flavor than the milk flavor of the comparative product 5, excellent in palatability and persistence, and a significant level of 0.1. was excellent in g.

(Effect of the invention) The dairy flavor of the present invention is obtained for the first time by causing a lipase produced by a microorganism belonging to the genus Chromobacterium to act on a milk fat-containing food material, and other known microorganisms It is rich and free from the unbalanced lower fatty acid odor, unpleasant oily fat odor, and decomposition odor that was observed when lipase obtained from the origin or lipase obtained from the oral gland of young livestock was used. A very well-balanced palatability and longevity of natural dairy flavors is obtained.

Therefore, the dairy flavor of the present invention can be blended and used in a wide variety of foods including foods and drinks and favorite foods. For example, butter, margarine, shortening and other oils and fats; lacto coffee and other milk drinks; cream, fat-replacement cream and other creams; yogurt, lactic acid beverages and other fermented dairy products; ice cream, ice milk, lacto ice, soft cream Frozen desserts such as; cheeses; confectionery such as caramel, candy, crackers, biscuits, etc .; soft drinks; other dairy processed foods and various instant foods
It is possible to provide a dairy-like flavor that has a natural flavor and that is persistent and enhanced.

Claims (2)

[Claims] 1. A method for producing a persistent dairy flavor, which comprises causing a lipase produced by a microorganism belonging to the genus Chromobacterium to act on a milk fat-containing food material. 2. The method according to claim 1, wherein the lipase is a lipase produced by Chromobacterium viscosm.