JP2012075355A5 - - Google Patents
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- JP2012075355A5 JP2012075355A5 JP2010221525A JP2010221525A JP2012075355A5 JP 2012075355 A5 JP2012075355 A5 JP 2012075355A5 JP 2010221525 A JP2010221525 A JP 2010221525A JP 2010221525 A JP2010221525 A JP 2010221525A JP 2012075355 A5 JP2012075355 A5 JP 2012075355A5
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- soymilk
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Description
[実施例9]
下記表3の処方に従って、各成分を常法により混合して豆乳風味の本発明の香料味組成物1を調製した。
[Example 9]
According to the formulation shown in Table 3 below, each component was mixed by a conventional method to prepare a flavor and flavor composition 1 of the present invention having a soy milk flavor.
[比較例3]
実施例9の2−アルキル−3−メトキシピラジンの代わりにエチルアルコールを配合して豆乳風味の比較品の香料組成物2を得た。
[Comparative Example 3]
In place of the 2-alkyl-3-methoxypyrazine of Example 9, ethyl alcohol was blended to obtain a flavor composition 2 as a comparative product with a soy milk flavor.
[試験例2]
市販の無調整豆乳(マルサンアイ株式会社製)100質量部に実施例9及び比較例3で調製した香味料組成物を0.1質量部添加し、本発明の豆乳飲料1及び比較品の豆乳飲料2を調製した。
専門パネラー7名による官能評価試験を行ったところ、豆乳飲料1の方が煮豆の軽い甘さ、香味のボリューム感が顕著に強かった。
[Test Example 2]
0.1 parts by weight of the flavoring composition prepared in Example 9 and Comparative Example 3 was added to 100 parts by weight of commercially available non-adjusted soymilk (manufactured by Marusan Eye Co., Ltd.), soymilk beverage 1 of the present invention and comparative soymilk. Beverage 2 was prepared.
When a sensory evaluation test was conducted by 7 expert panelists, the soymilk beverage 1 had significantly stronger boiled beans with a lighter sweetness and flavor.
[試験例3]
市販の無調整豆乳50質量部、水40質量部、砂糖10質量部、乳化剤1.5質量部を
加熱撹拌し、分散させた。80℃、15分間殺菌後、10000rpm、5分間乳化を行った後、実施例9及び比較例3で調製した香味料組成物を0.1質量部添加し、容器に充填、冷却し、本発明の豆乳プリン1及び比較品の豆乳プリン2を調製した。
専門パネラー5名による官能評価試験を行ったところ、豆乳プリン1の方が香味のボリューム感が顕著に強かった。
[Test Example 3]
50 parts by mass of commercially available unadjusted soymilk, 40 parts by mass of water, 10 parts by mass of sugar, and 1.5 parts by mass of an emulsifier were heated and stirred and dispersed. After sterilization at 80 ° C. for 15 minutes, emulsification at 10000 rpm for 5 minutes, 0.1 part by mass of the flavoring composition prepared in Example 9 and Comparative Example 3 was added, filled into a container, cooled, and the present invention. Soymilk pudding 1 and a comparative soymilk pudding 2 were prepared.
When a sensory evaluation test was conducted by five professional panelists, the soymilk pudding 1 was significantly stronger in flavor and volume.
[試験例4]
市販の無調整豆乳50質量部、水40質量部、砂糖10質量部、卵黄3質量部を加熱撹拌し、分散させた。80℃、15分間殺菌後、ホモゲナイザーにて均質化を行い、5℃の冷蔵庫で一晩エージングを行った生地に実施例9及び比較例3で調製した香味料組成物を0.1質量部添加、フリージングを行い、本発明の豆乳アイスクリーム1及び比較品の豆
乳アイスクリーム2を調製した。
専門パネラー5名による官能評価試験を行ったところ、豆乳アイスクリーム1の方が香味のボリューム感が顕著に強かった。
[Test Example 4]
50 parts by mass of commercially available unadjusted soymilk, 40 parts by mass of water, 10 parts by mass of sugar, and 3 parts by mass of egg yolk were heated and stirred and dispersed. After sterilization at 80 ° C. for 15 minutes, homogenizer was homogenized, and 0.1 part by mass of the flavoring composition prepared in Example 9 and Comparative Example 3 was added to the dough that had been aged overnight in a refrigerator at 5 ° C. The soymilk ice cream 1 of the present invention and the comparative soymilk ice cream 2 were prepared by freezing.
When a sensory evaluation test was conducted by five professional panelists, the soy milk ice cream 1 had a significantly stronger flavor and volume.
[試験例5]
市販の無調整豆乳10質量部、水80質量部、コーンペースト10質量部、砂糖2質量部、食塩0.5質量部を加熱撹拌し、10000rpm、5分間乳化を行った後、実施例9及び比較例3で調製した香味料組成物を0.1質量部添加し、本発明の豆乳入りコーンスープ1及び比較品の豆乳入りコーンスープ2を調製した。
専門パネラー5名による官能評価試験を行ったところ、豆乳入りコーンスープ1の方が香味のボリューム感が顕著に強かった。
[Test Example 5]
10 parts by weight of commercially available unadjusted soy milk, 80 parts by weight of water, 10 parts by weight of corn paste, 2 parts by weight of sugar, and 0.5 parts by weight of sodium chloride were heated and stirred, and emulsified at 10000 rpm for 5 minutes. 0.1 parts by mass of the flavoring composition prepared in Comparative Example 3 was added to prepare corn soup 1 with soy milk of the present invention and corn soup 2 with soy milk as a comparative product.
When a sensory evaluation test was conducted by five professional panelists, the corn soup 1 with soymilk had a significantly stronger flavor and volume.
[試験例6]
パーム油50質量部に薄力粉50質量部を加え、弱火でゆっくり炒めた。市販の無調整豆乳500質量部、水600質量部、チキンコンソメパウダー3質量部、食塩6質量部を加えてよく混合し、粘度が出るまで弱火でゆっくり加熱した後、実施例9及び比較例3で調製した香味料組成物を0.1質量部添加し、本発明の豆乳入りホワイトソース1及び比
較品の豆乳入りホワイトソース2を調製した。
専門パネラー5名による官能評価試験を行ったところ、豆乳入りホワイトソース1の方が香味のボリューム感が顕著に強かった。
[Test Example 6]
50 parts by mass of flour was added to 50 parts by mass of palm oil, and fried slowly over low heat. Example 9 and Comparative Example 3 after adding 500 parts by weight of commercially available unadjusted soymilk, 600 parts by weight of water, 3 parts by weight of chicken consomme powder, 6 parts by weight of salt and mixing well, slowly heating with low heat until the viscosity comes out. 0.1 parts by weight of the flavoring composition prepared in (1) was added to prepare a white sauce 1 with soy milk of the present invention and a white sauce 2 with soy milk as a comparative product.
When a sensory evaluation test was conducted by five specialist panelists, the white sauce 1 with soymilk had a significantly stronger flavor and volume.
[試験例7]
強力粉1400質量部に水に溶解させた生イースト40質量部を加えてよく撹拌し、28℃、4時間発酵させた。得られた生地に強力粉600質量部、砂糖100質量部、市販の無調整豆乳100質量部、食塩40質量部、実施例9及び比較例3で調製した香味料組成物を0.1質量部添加し、生地をよくこねた後、容器に詰め、38℃、40分間発酵後、220℃、40分間焼成し、本発明の豆乳入り食パン1及び比較品の2を調製した。
専門パネラー7名による官能評価試験を行ったところ、豆乳入り食パン1の方が香味のボリューム感が顕著に強かった。
[Test Example 7]
40 parts by mass of raw yeast dissolved in water was added to 1400 parts by mass of strong powder and stirred well, followed by fermentation at 28 ° C. for 4 hours. To the obtained dough, 600 parts by weight of strong powder, 100 parts by weight of sugar, 100 parts by weight of commercially available unadjusted soymilk, 40 parts by weight of salt, 0.1 part by weight of the flavoring composition prepared in Example 9 and Comparative Example 3 were added. The dough was kneaded well, packed in a container, fermented at 38 ° C. for 40 minutes, and then baked at 220 ° C. for 40 minutes to prepare a soymilk-containing bread 1 and a comparative product 2 of the present invention.
When a sensory evaluation test was conducted by seven expert panelists, the bread 1 with soymilk had a significantly stronger flavor and volume.
[試験例8]
ショートニング15質量部、砂糖30質量部、全卵3質量部、食塩1質量部、実施例9及び比較例3で調製した香味料組成物を0.1質量部添加し、30分間撹拌後、30分間エージングを行った。得られた生地を型に流し入れ、220℃、5分焼成し、本発明の豆乳入りハードビスケット1及び比較品の豆乳入りハードビスケット2を調製した。
専門パネラー7名による官能評価試験を行ったところ、豆乳入りハードビスケット1の方が香味のボリューム感が顕著に強かった。
[Test Example 8]
15 parts by weight of shortening, 30 parts by weight of sugar, 3 parts by weight of whole egg, 1 part by weight of salt, 0.1 part by weight of the flavoring composition prepared in Example 9 and Comparative Example 3, and after stirring for 30 minutes, Aging was performed for a minute. The obtained dough was poured into a mold and baked at 220 ° C. for 5 minutes to prepare a hard biscuit 1 with soy milk of the present invention and a hard biscuit 2 with soy milk as a comparative product.
When a sensory evaluation test was conducted by seven expert panelists, the hard biscuit 1 with soymilk had a significantly stronger flavor and volume.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010221525A JP5792941B2 (en) | 2010-09-30 | 2010-09-30 | Flavor improver for soymilk or foods and drinks containing soymilk |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010221525A JP5792941B2 (en) | 2010-09-30 | 2010-09-30 | Flavor improver for soymilk or foods and drinks containing soymilk |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2012075355A JP2012075355A (en) | 2012-04-19 |
JP2012075355A5 true JP2012075355A5 (en) | 2013-09-19 |
JP5792941B2 JP5792941B2 (en) | 2015-10-14 |
Family
ID=46236387
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010221525A Expired - Fee Related JP5792941B2 (en) | 2010-09-30 | 2010-09-30 | Flavor improver for soymilk or foods and drinks containing soymilk |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5792941B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101902765B1 (en) * | 2016-01-08 | 2018-10-01 | 주식회사 리치애드 | A preparation method of tofu contaning with wheat germ and a tofu prepared by the same |
JP6122172B1 (en) * | 2016-03-23 | 2017-04-26 | キッコーマンソイフーズ株式会社 | Soy milk with suppressed blue odor and method for producing the same |
JP7065169B1 (en) | 2020-11-13 | 2022-05-11 | アサヒ飲料株式会社 | Beverage |
KR102486436B1 (en) * | 2022-05-24 | 2023-01-11 | 주식회사 농부 농업회사법인 | Manufacturing Method for Vegetable Grick Yogurt Using Soy Milk and Fermented Rice Powder |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5369856A (en) * | 1976-11-30 | 1978-06-21 | Ariyou Riyou | Naturally flavored drink article hade from beans |
JPS5626158A (en) * | 1979-07-26 | 1981-03-13 | Riken Koryo Kogyo Kk | Method for improving taste and flavor of soybean protein |
JP2002045137A (en) * | 2000-08-02 | 2002-02-12 | Yakult Honsha Co Ltd | Fermented soybean milk and method for producing the same |
JP4583056B2 (en) * | 2004-03-10 | 2010-11-17 | 小川香料株式会社 | Taste improving agent for soy milk, flavor composition for soy milk, soy milk containing these, and method for improving taste of soy milk |
JP4583057B2 (en) * | 2004-03-10 | 2010-11-17 | 小川香料株式会社 | Taste improving agent for soybean products, flavor composition for soybean products, soybean products containing these, and methods for improving the taste of soybean products |
JP2006025706A (en) * | 2004-07-16 | 2006-02-02 | Kiyomitsu Kawasaki | Nut-like flavor composition |
JP2006129732A (en) * | 2004-11-02 | 2006-05-25 | Mitsukan Group Honsha:Kk | Method for producing aromatic tofu (soybean curd) |
JP4800132B2 (en) * | 2006-07-06 | 2011-10-26 | 高砂香料工業株式会社 | Fragrance composition for adzuki food addition, azuki food and method for improving flavor of azuki food |
-
2010
- 2010-09-30 JP JP2010221525A patent/JP5792941B2/en not_active Expired - Fee Related
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