JP2012075355A5 - - Google Patents

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.