JP2022097712A - Milk feeling improver - Google Patents
Milk feeling improver Download PDFInfo
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- JP2022097712A JP2022097712A JP2022079151A JP2022079151A JP2022097712A JP 2022097712 A JP2022097712 A JP 2022097712A JP 2022079151 A JP2022079151 A JP 2022079151A JP 2022079151 A JP2022079151 A JP 2022079151A JP 2022097712 A JP2022097712 A JP 2022097712A
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- milk
- yeast extract
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- feeling
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- Dairy Products (AREA)
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Abstract
Description
本発明は、甘味料と酵母エキスとを有効成分とするミルク感向上剤およびこれを用いるミルク感が向上した飲食品の製造方法に関する。 The present invention relates to a milk sensation improver containing a sweetener and a yeast extract as active ingredients, and a method for producing a food or drink having an improved milk sensation using the same.
カフェオレやミルクティー、アイスクリーム、プリン、クリームスープ、グラタンなど、生乳や乳製品を配合した飲食品は、広く市場に展開されている。これらの飲食品において、乳の風味（ミルク感）は美味しさを形成する重要な要素であり、また、昨今では、ミルク感がより強いものが消費者に好まれる傾向がある。このことから、ミルク感を強調し、「ミルク感たっぷり」や「濃厚ミルク感」というように、そのことを宣伝文句とした商品の開発も行われている。 Foods and drinks containing raw milk and dairy products such as cafe ole, milk tea, ice cream, pudding, cream soup, and gratin are widely available on the market. In these foods and drinks, the flavor of milk (feeling of milk) is an important factor in forming the taste, and nowadays, consumers tend to prefer the one having a stronger feeling of milk. For this reason, products are being developed that emphasize the feeling of milk and use it as a promotional phrase, such as "a feeling of milk" and "a feeling of rich milk."
その一方で、脂肪分やカロリーを控えた商品が消費者に好まれる傾向もある。しかしながら、一般に、生乳や乳製品といったミルク感を有する飲食品材料には脂肪分が多く含まれ、カロリーも高く、その配合量を増加させると、製品の脂肪分やカロリーが増加してしまうという問題がある。 On the other hand, consumers also tend to prefer products that are low in fat and calories. However, in general, food and drink materials having a milky feel, such as raw milk and dairy products, contain a large amount of fat and are high in calories, and if the amount thereof is increased, the fat content and calories of the product increase. There is.
さらに、種々の飲食品材料の中で、生乳や乳製品の価格は比較的高く、また、近年、その価格は高騰傾向にある。このため、その配合量を増加させると、製品の製造コストが高くなってしまうという問題もある。 Furthermore, among various food and drink materials, the prices of raw milk and dairy products are relatively high, and in recent years, the prices have been on the rise. Therefore, if the blending amount is increased, there is also a problem that the manufacturing cost of the product increases.
以上のことから、脂肪分やカロリーの増加あるいは製造コストの上昇を抑えつつ、ミルク感が強い飲食品を製造するために、ミルク感を有する材料の配合量を増加させずに、飲食品のミルク感を向上する方法が求められていた。この点、特許文献１には、ガラクトオリゴ糖を有効成分とする乳風味増強剤が（［請求項１］）、特許文献２には、スクラロースを乳含有製品に配合する乳感の増強方法が（［請求項６４］）、それぞれ記載されている。 From the above, in order to produce foods and drinks with a strong milky feeling while suppressing the increase in fat content and calories or the increase in manufacturing cost, the milk in the food and drink without increasing the blending amount of the material having a milky feeling. There was a need for a way to improve the feeling. In this regard, Patent Document 1 describes a milk flavor enhancer containing galactooligosaccharide as an active ingredient ([Claim 1]), and Patent Document 2 describes a method for enhancing milkiness by blending sucralose into a milk-containing product ([Claim 1]). [Claim 64]), respectively.
しかしながら、上記文献に記載された発明を鑑みても、いまだ飲食品のミルク感を向上する方法は十分に提供されておらず、そのような方法が求められていた。本発明は、このような課題を解決するためになされたものであって、飲食品のミルク感を効果的に向上することができる、ミルク感向上剤およびこれを用いるミルク感が向上した飲食品の製造方法を提供することを目的とする。 However, even in view of the invention described in the above document, a method for improving the milky feeling of food and drink has not yet been sufficiently provided, and such a method has been sought. The present invention has been made to solve such a problem, and is a milk sensation improving agent capable of effectively improving the milk sensation of food and drink, and a food and drink having improved milk sensation using the same. It is an object of the present invention to provide the manufacturing method of.
本発明者らは、ミルク感を有する材料を配合する飲食品の製造過程で、甘味料と酵母エキスとを併せて添加することにより、当該飲食品のミルク感および味の厚み（厚味）が顕著に強くなることを見出し、係る知見に基づいて、下記の各発明を完成した。 In the process of manufacturing a food or drink containing a material having a milky feeling, the present inventors add a sweetener and a yeast extract together to increase the milky feeling and the thickness (thickness) of the food or drink. We found that it became significantly stronger, and based on such findings, we completed each of the following inventions.
（１）本発明に係るミルク感向上剤は、甘味料と酵母エキスとを有効成分とする。 (1) The milk sensation improver according to the present invention contains a sweetener and a yeast extract as active ingredients.
（２）本発明に係るミルク感向上剤において、甘味料は、砂糖、果糖、異性化糖、還元水飴、還元麦芽糖水飴、糖アルコールおよび高甘味度甘味料からなる群から選択される１または２以上であることが好ましい。 (2) In the milk sensation improver according to the present invention, the sweetener is 1 or 2 selected from the group consisting of sugar, fructose, high fructose corn syrup, reduced starch syrup, reduced maltose starch syrup, sugar alcohol and high sweetness sweetener. The above is preferable.
（３）本発明に係るミルク感向上剤において、酵母エキスは、乾燥重量当たり４２重量％以上のタンパク質を含む酵母エキスであることが好ましい。 (3) In the milk sensation improving agent according to the present invention, the yeast extract is preferably a yeast extract containing 42% by weight or more of protein per dry weight.
（４）本発明に係るミルク感向上剤は、甘味料６重量部に対して、酵母エキスが０．００１重量部超１重量部未満の割合で含有するものであることが好ましい。 (4) The milk sensation improver according to the present invention preferably contains yeast extract in a proportion of more than 0.001 part by weight and less than 1 part by weight with respect to 6 parts by weight of the sweetener.
（５）本発明に係るミルク感向上剤は、厚味向上剤として用いることもできる。 (5) The milk feeling improving agent according to the present invention can also be used as a thickening taste improving agent.
（６）本発明に係るミルク感が向上した飲食品の製造方法は、本発明のミルク感向上剤を飲食品材料に添加する工程を有する。 (6) The method for producing a food or drink having an improved milky feeling according to the present invention includes a step of adding the milky feeling improving agent of the present invention to the food or drink material.
（７）本発明に係るミルク感が向上した飲食品の製造方法においては、酵母エキスが、飲食品材料と甘味料との合計１００重量部に対して０．００１重量部超１重量部未満であることが好ましい。 (7) In the method for producing a food or drink having an improved milky feeling according to the present invention, the yeast extract is more than 0.001 part by weight and less than 1 part by weight with respect to 100 parts by weight of the total of the food and drink material and the sweetener. It is preferable to have.
本発明に係るミルク感向上剤によれば、ミルク感を有する材料の配合量を増加させずとも、飲食品のミルク感や厚味を向上することができる。また、本発明に係る製造方法によれば、ミルク感を有する材料の配合量を増加させずとも、ミルク感や厚味が向上した飲食品を製造することができる。よって、本発明によれば、脂肪分やカロリーの増加あるいは製造コストの上昇を抑えつつ、豊かなミルク感や厚味を有する飲食品を製造することができる。 According to the milk feeling improving agent according to the present invention, it is possible to improve the milk feeling and the thick taste of foods and drinks without increasing the blending amount of the material having a milk feeling. Further, according to the production method according to the present invention, it is possible to produce foods and drinks having an improved milky feeling and thick taste without increasing the blending amount of the material having a milky feeling. Therefore, according to the present invention, it is possible to produce a food or drink having a rich milky feeling and a thick taste while suppressing an increase in fat content and calories or an increase in production cost.
以下、本発明に係るミルク感向上剤およびミルク感が向上した飲食品の製造方法について詳細に説明する。本発明において、「ミルク感」とは、乳の風味をいう。すなわち、ミルク感は、乳風味、ミルク風味、乳感などと同義に用いられる。 Hereinafter, the milk sensation improving agent and the method for producing a food or drink having an improved milk sensation according to the present invention will be described in detail. In the present invention, the "milky feeling" refers to the flavor of milk. That is, the feeling of milk is used synonymously with the flavor of milk, the flavor of milk, the feeling of milk, and the like.
また、本発明において「厚味」とは、味の厚みをいい、ボディ感、コク、こってりした味などと同義に用いられる。本発明に係るミルク感向上剤は、ミルク感を向上するとともに厚味をも向上することから、厚味向上剤として、飲食品の厚味を向上する用途に用いることもできる。 Further, in the present invention, "thick taste" means the thickness of the taste, and is used synonymously with body feeling, richness, rich taste and the like. Since the milk feeling improving agent according to the present invention improves the milk feeling and also improves the thick taste, it can also be used as a thick taste improving agent for the purpose of improving the thick taste of foods and drinks.
飲食品のミルク感や厚味が向上したか否かは、官能試験により確認することができる。具体的には、まず、本発明のミルク感向上剤を配合した飲食品と、配合しない飲食品とを準備する。これをパネルに飲食させて、ミルク感や厚味の強弱を確認すればよい。前者の方がミルク感や厚味が強ければ、本発明のミルク感向上剤によりミルク感や厚味が向上したと判断することができる。 Whether or not the milkiness and thickness of food and drink are improved can be confirmed by a sensory test. Specifically, first, a food or drink containing the milk sensation improving agent of the present invention and a food or drink not containing the milk sensation improving agent are prepared. You can let the panel eat and drink this to check the milkiness and the strength of the thick taste. If the former has a stronger milky feeling and thicker taste, it can be determined that the milky feeling and thicker taste have been improved by the milky feeling improving agent of the present invention.
本発明が対象とする飲食品は、ミルク感を有する材料を配合した飲食品である。ミルク感を有する材料としては、例えば、ヤギ、ウシ、馬、羊などの動物の乳や、これを加工してなる乳製品（牛乳、加工乳、ヨーグルト、クリーム、チーズ、バター、ホエイ、粉乳、練乳、バターミルク、発酵乳、乳脂、カゼインなど）の他、豆乳、植物性脂肪を主原料とするクリーム、液体や固体のコーヒークリーミング、マーガリンなどを挙げることができる。 The food or drink targeted by the present invention is a food or drink containing a material having a milky feeling. Materials with a milky feel include, for example, milk from animals such as goats, cows, horses, and sheep, and dairy products made by processing them (milk, processed milk, yogurt, cream, cheese, butter, whey, powdered milk, etc.) In addition to condensed milk, butter milk, fermented milk, milk fat, casein, etc.), soy milk, creams made mainly from vegetable fat, liquid or solid coffee creaming, margarine, etc. can be mentioned.
本発明に係るミルク感向上剤は、甘味料と酵母エキスとを有効成分とする。
ここで、「甘味料」は、飲食品に甘味を付与するために用いられる調味料をいう。本発明において、甘味料は、市販されているものを用いることができる。
The milk sensation improver according to the present invention contains a sweetener and a yeast extract as active ingredients.
Here, the "sweetener" refers to a seasoning used to impart sweetness to foods and drinks. In the present invention, commercially available sweeteners can be used.
本発明に係る甘味料として、具体的には、例えば、砂糖（ショ糖）、転化糖（ブドウ糖および果糖）、果糖、異性化糖、還元水飴、還元麦芽糖水飴、糖アルコール、高甘味度甘味料、蜂蜜、メープルシロップ、糖蜜、水飴、麦芽糖水飴、トレハロース、パラチノースなどを挙げることができる。
このうち、異性化糖として、より具体的には、例えば、ブドウ糖果糖液糖、果糖ブドウ糖液糖、高果糖液糖などを挙げることができる。
また、糖アルコールとして、より具体的には、例えば、エリスリトール、マルチトール、キシリトール、ソルビトール、マンニトール、ラクチトールなどを挙げることができる。
また、還元水飴として、より具体的には、例えば、高糖化還元水飴（単糖アルコール３５～５５％、二糖アルコール２５～６０％、三糖アルコール１～２５％、四糖アルコール０～１５％、五糖以上の糖アルコール０～１０％）、中糖化還元水飴（単糖アルコール１～１５％、二糖アルコール４０～６０％、三糖アルコール１０～４０％、四糖アルコール１～１０％、五糖以上の糖アルコール１～４０％）、低糖化還元水飴（単糖アルコール１～１５％、二糖アルコール５～２５％、三糖アルコール５～２５％、四糖アルコール１～１５％、五糖以上の糖アルコール４５～８５％）などを挙げることができる。
また、高甘味度甘味料として、より具体的には、例えば、甘草抽出物やステビア抽出物、ラカンカ抽出物などの天然甘味料、アスパルテームやアセスルファムカリウム、スクラロース、サッカリン、ネオテームなどの合成甘味料を挙げることができる。
Specific examples of the sweetener according to the present invention include sugar (sucrose), converted sugar (glucose and fructose), fructose, high fructose corn syrup, reduced water candy, reduced maltose water candy, sugar alcohol, and high-sweetness sweetener. , Honey, maple syrup, sugar honey, water candy, maltose water candy, trehalose, palatinose and the like.
Among these, as the isomerized sugar, more specifically, for example, glucose-fructose syrup, fructose-fructose syrup, high fructose syrup and the like can be mentioned.
Further, as the sugar alcohol, more specifically, for example, erythritol, maltitol, xylitol, sorbitol, mannitol, lactitol and the like can be mentioned.
More specifically, as the reduced sugar candy, for example, a highly saccharified reduced water candy (single sugar alcohol 35 to 55%, disaccharide alcohol 25 to 60%, trisaccharide alcohol 1 to 25%, tetrasaccharide alcohol 0 to 15%). , Sugar alcohols with five or more sugars 0 to 10%), Medium saccharified reduced water candy (single sugar alcohols 1 to 15%, disaccharide alcohols 40 to 60%, trisaccharide alcohols 10 to 40%, tetrasaccharide alcohols 1 to 10%, Sugar alcohols with five or more sugars (1-40%), low-sugar reduced sugar alcohols (single sugar alcohols 1-15%, disaccharide alcohols 5-25%, trisaccharide alcohols 5-25%, tetrasaccharide alcohols 1-15%, five Sugar alcohols above sugar 45-85%) and the like can be mentioned.
Further, as high-sweetness sweeteners, more specifically, for example, natural sweeteners such as licorice extract, stevia extract, and lacanca extract, and synthetic sweeteners such as aspartame, acesulfame potassium, sucralose, saccharin, and neotame. Can be mentioned.
本発明においては、後述する実施例１に示すように、あらゆる甘味料が、酵母エキスと併用することによりミルク感向上作用において相乗効果を奏するが、好ましい甘味料は、砂糖、果糖、異性化糖、還元水飴、還元麦芽糖水飴、糖アルコール、高甘味度甘味料からなる群から選択される１または２以上である。 In the present invention, as shown in Example 1 described later, all sweeteners have a synergistic effect in improving the milky feeling when used in combination with yeast extract, but preferred sweeteners are sugar, fructose, and isomerized sugar. , 1 or 2 or more selected from the group consisting of reduced starch syrup, reduced maltose starch syrup, sugar alcohol, and high-sweetness sweetener.
「酵母エキス」とは、酵母の抽出物をいう。本発明に係る酵母エキスは、市販のものを用いてもよく、酵母から製造して得てもよい。好ましい酵母エキスとしては、乾燥重量当たり４２重量％以上のタンパク質を含むものや、乾燥重量当たり１５重量％超２５重量％以下の遊離グルタミン酸を含むものを挙げることができる。 "Yeast extract" means an extract of yeast. The yeast extract according to the present invention may be a commercially available one or may be produced from yeast. Preferred yeast extracts include those containing 42% by weight or more of protein per dry weight and those containing more than 15% by weight and 25% by weight or less of free glutamic acid per dry weight.
酵母エキスは、自己消化法（酵母菌体内に本来あるタンパク質分解酵素等を利用して菌体を可溶化する方法）、酵素分解法（微生物や植物由来の酵素製剤を添加して菌体を可溶化する方法）、熱水抽出法（熱水中に一定時間浸漬して菌体を可溶化する方法）、酸あるいはアルカリ分解法（種々の酸あるいはアルカリを添加して菌体を可溶化する方法）、物理的破砕法（超音波処理や、高圧ホモジェナイズ法、グラスビーズ等の固形物と混合して混合・磨砕することにより菌体を破砕する方法）、凍結融解法（凍結および融解を１回以上行うことにより菌体を破砕する方法）等の定法に従って、酵母から製造することができる。
いずれの方法においても、一般には、酵母菌体が破壊され、残存菌体または菌体破砕物および酵母抽出物を含む酵母溶解物（粗エキスまたは酵母エキス原液とも称される）をそのまま濃縮、あるいはろ過および／または遠心分離によって残存菌体および菌体破砕物から分離して得られるろ液または上清（酵母抽出物）を濃縮し（濃縮工程）、場合によりさらに凍結乾燥等の処理を行って酵母エキス製品とする。
Yeast extract can be used by self-digestion method (a method of solubilizing cells by using proteolytic enzymes that are inherent in yeast cells) and enzymatic decomposition methods (methods of adding enzyme preparations derived from microorganisms and plants). (Method of solubilizing), hot water extraction method (method of solubilizing cells by immersing them in hot water for a certain period of time), acid or alkali decomposition method (method of adding various acids or alkalis to solubilize cells) ), Physical crushing method (ultrasonic treatment, high-pressure homogenization method, method of crushing cells by mixing and grinding with solids such as glass beads), freeze-thaw method (freezing and thawing 1) It can be produced from yeast according to a conventional method such as (a method of crushing cells by performing it more than once).
In either method, the yeast cells are generally destroyed, and the yeast lysate (also referred to as crude extract or yeast extract stock solution) containing the residual cells or crushed cells and yeast extract is concentrated or concentrated as it is. The filtrate or supernatant (yeast extract) obtained by separating from residual cells and crushed cells by filtration and / or centrifugation is concentrated (concentration step), and if necessary, further treatment such as freeze-drying is performed. Yeast extract product.
以下に、熱水抽出法による酵母エキスの製造例を示す。まず、酵母の培養液５０ｍＬを２０℃、３０００×ｇにて５分間遠心分離する。上清を除去して、ペレットを２０ｍＬの超純水に懸濁し、同条件にて遠心分離する操作を２回繰り返す。その後、ペレットを２０ｍＬの超純水に懸濁して酵母懸濁液を得る。この酵母懸濁液１．５ｍＬをエッペンドルフチューブに移して、ブロックヒーターを用いて８０℃にて３０分間加熱することにより、抽出を行う。または、温浴を用いて１００℃にて１０分間加熱してもよい。その後、４℃、６０００×ｇにて５分間遠心分離し、上清を回収することにより、酵母エキスを得ることができる。 An example of producing yeast extract by the hot water extraction method is shown below. First, 50 mL of yeast culture solution is centrifuged at 20 ° C. and 3000 × g for 5 minutes. The operation of removing the supernatant, suspending the pellet in 20 mL of ultrapure water, and centrifuging under the same conditions is repeated twice. Then, the pellet is suspended in 20 mL of ultrapure water to obtain a yeast suspension. Extraction is performed by transferring 1.5 mL of this yeast suspension to an Eppendorf tube and heating at 80 ° C. for 30 minutes using a block heater. Alternatively, it may be heated at 100 ° C. for 10 minutes using a hot bath. Then, the yeast extract can be obtained by centrifuging at 4 ° C. and 6000 × g for 5 minutes and collecting the supernatant.
本発明において、酵母エキスの形態は特に限定されず、液体であってもよく、固形状や粉末などの固体であってもよい。例えば、酵母エキスは、上述の製造例で製造したそのままの液体であってもよく、これを噴霧乾燥法やドラムドライ法、凍結乾燥法などの手法により乾燥させて粉末状にした乾燥粉末であってもよく、当該乾燥粉末を水やグリセリン、エタノールなど各種の溶媒に溶かしてなる液体であってもよい。 In the present invention, the form of the yeast extract is not particularly limited and may be a liquid, or may be a solid such as a solid or a powder. For example, the yeast extract may be the liquid as it is produced in the above-mentioned production example, and is a dry powder obtained by drying the liquid by a method such as a spray drying method, a drum drying method, or a freeze drying method to make a powder. It may be a liquid obtained by dissolving the dry powder in various solvents such as water, glycerin and ethanol.
酵母エキス中のタンパク質量は、例えば、ケルダール法または燃焼法（改良デュマ法）により全窒素量を測定し、測定値に窒素・タンパク質換算係数６．２５を乗じて求めることができる。 The amount of protein in yeast extract can be obtained by measuring the total amount of nitrogen by, for example, the Kjeldahl method or the combustion method (improved Dumas method), and multiplying the measured value by a nitrogen-protein conversion coefficient of 6.25.
また、酵母エキス中の遊離グルタミン酸量は、例えば、日本電子社製アミノ酸自動分析装置ＪＬＣ―５００／Ｖ型や、（米国）ウォーターズ社製Ａｃｑｕｉｔｙ ＵＰＬＣ装置、王子計測機器社製ＢＦ―５のバイオセンサーなどを用いて、添付の使用書に従い測定することができる。このうち、ＢＦ―５のバイオセンサーは、グルタミン酸に特異的に反応する酵素電極を用いて溶液中のグルタミン酸を定量する装置であって、本酵素電極はタンパク質やペプチド中のグルタミン酸とは反応しない。よって、このような装置を用いることにより、遊離のグルタミン酸のみを選択的に定量することができる。ＢＦ―５のバイオセンサーを用いて測定する際は、酵母エキスの５倍希釈液に対して測定を行ない、検量線には１ｍＭおよび５ｍＭのグルタミン酸標準溶液を用いればよい。 The amount of free glutamic acid in yeast extract is, for example, the biosensor of JLC-500 / V type amino acid analyzer manufactured by JEOL Ltd., Accuracy UPLC device manufactured by Waters Co., Ltd., and BF-5 manufactured by Oji Measuring Instruments Co., Ltd. It can be measured according to the attached instruction manual. Of these, the BF-5 biosensor is a device that quantifies glutamic acid in a solution using an enzyme electrode that specifically reacts with glutamic acid, and this enzyme electrode does not react with glutamic acid in proteins or peptides. Therefore, by using such an apparatus, only free glutamic acid can be selectively quantified. When measuring using the BF-5 biosensor, the measurement may be performed on a 5-fold diluted solution of yeast extract, and 1 mM and 5 mM glutamic acid standard solutions may be used for the calibration curve.
酵母エキスの製造に用いる酵母は、炭素源、窒素源および無機塩等を含む液体培地を用いて定法に従い培養することができる。ここで、当該培養方法には、酵母の増殖が定常期に入った後に液体培地のｐＨを７．５以上１１未満に調製し、当該ｐＨの範囲内で更に培養する工程（ｐＨシフト工程）を含むことが好ましい。特許第４７５７９４４号公報に記載のように、ｐＨシフト工程を含む方法で培養することにより、乾燥酵母菌体重量当たり、４．０重量％～１０．０重量％の範囲で遊離グルタミン酸を含有する酵母を得ることができる。そして、当該酵母を用いることにより、乾燥重量当たり１５重量％超２５重量％以下の遊離グルタミン酸を含む酵母エキスを得ることができる。 The yeast used for producing the yeast extract can be cultured according to a conventional method using a liquid medium containing a carbon source, a nitrogen source, an inorganic salt and the like. Here, the culturing method includes a step of adjusting the pH of the liquid medium to 7.5 or more and less than 11 after the yeast growth has entered a steady phase, and further culturing within the pH range (pH shift step). It is preferable to include it. As described in Japanese Patent No. 4757944, yeast containing free glutamic acid in the range of 4.0% by weight to 10.0% by weight per dry yeast cell weight by culturing by a method including a pH shift step. Can be obtained. Then, by using the yeast, a yeast extract containing free glutamic acid in an amount of more than 15% by weight and 25% by weight or less per dry weight can be obtained.
以下に、ｐＨシフト工程を含む培養例を示す。
＜前培養工程＞
まず、７００ｍＬの糖蜜培地（糖蜜８質量％、尿素０．６質量％、硫酸アンモニウム０．１６質量％、リン酸水素２アンモニウム０．０８質量％）に酵母菌株３００ｍＬを植菌して前培養する。前培養の条件は、培養温度３０℃、１６０ｒｐｍの振とう培養、培養時間は２４時間とする。
＜本培養工程＞
続いて、前培養の培養液２００ｍＬを、２０００ｍＬの培地（塩化アンモニウム０．１８質量％、リン酸水素２アンモニウム０．０４質量％）に植菌し、流加培地として８００ｍＬの糖蜜（糖度３６％）（最終８％）を用いて本培養する。本培養の条件は、培養温度３０℃、３Ｌ／分および６００ｒｐｍの通気攪拌培養とする。また、ｐＨ５．０で１０質量％アンモニア水添加によるｐＨの下限制御を行う。ｐＨの上限制御は無しとする。
＜ｐＨシフト工程＞
次に、酵母が定常期に入った直後に、１０質量％アンモニア水を添加することにより、培養液のｐＨをｐＨ７～１１、好ましくは７．５以上１１未満、より好ましくは８以上１１未満のアルカリ性域に調整（ｐＨシフト）し、当該ｐＨの範囲内で更に酵母を培養する。本培養開始後４８時間で培養を終了する。アンモニア水に代えて、アンモニアガスや尿素などのアルカリ物質を添加することによりｐＨシフトを行ってもよい。
An example of culture including a pH shift step is shown below.
<Pre-culture process>
First, 300 mL of yeast strain is inoculated into 700 mL of sugar honey medium (8% by mass of sugar, 0.6% by mass of urea, 0.16% by mass of ammonium sulfate, 0.08% by mass of 2 ammonium hydrogen phosphate) and precultured. The conditions for pre-culture are a culture temperature of 30 ° C., a shaking culture at 160 rpm, and a culture time of 24 hours.
<Main culture process>
Subsequently, 200 mL of the precultured culture solution was inoculated into 2000 mL of medium (ammonium chloride 0.18% by mass, hydrogen phosphate 2 ammonium hydrogen phosphate 0.04% by mass), and 800 mL of sugar content (sugar content 36%) was used as a pouring medium. ) (Final 8%) is used for main culture. The conditions for the main culture are aeration stirring culture at a culture temperature of 30 ° C., 3 L / min and 600 rpm. Further, the lower limit of pH is controlled by adding 10% by mass aqueous ammonia at pH 5.0. There is no upper limit control of pH.
<pH shift process>
Next, immediately after the yeast enters the stationary phase, the pH of the culture solution is adjusted to pH 7 to 11, preferably 7.5 or more and less than 11, and more preferably 8 or more and less than 11 by adding 10% by mass aqueous ammonia. The pH is adjusted to an alkaline range (pH shift), and yeast is further cultured within the pH range. The culture is completed 48 hours after the start of the main culture. The pH may be shifted by adding an alkaline substance such as ammonia gas or urea instead of the ammonia water.
酵母エキスが由来する酵母は、単細胞性の真菌類であればよい。本発明に係る酵母として、具体的には、例えば、サッカロマイセス（Saccharomyces）属菌、シゾサッカロマイセス（Shizosaccharomyces）属菌、ピキア（Pichia）属菌、キャンディダ（Candida）属菌、クリベロマイセス（Kluyveromyces）属菌、ウィリオプシス（Williopsis）属菌、デバリオマイセス（Debaryomyces）属菌、ガラクトマイセス（Galactomyces）属菌、トルラスポラ（Torulaspora）属菌、ロドトルラ（Rhodotorula）属菌、ヤロウィア（Yarrowia）属菌、ジゴサッカロマイセス（Zygosaccharomyces）属菌などを挙げることができる。これらのうち、可食性であることから、サッカロマイセス・セレビシエ（Saccharomyces cerevisiae）、キャンディダ・ユティリス（Candida utilis）、キャンディダ・トロピカリス（Candida tropicalis）、キャンディダ・リポリティカ（Candida lypolitica）、キャンディダ・サケ（Candida sake）などが好ましく、汎用されていることから、サッカロマイセス・セレビシエ（S. cerevisiae）やキャンディダ・ユティリス（C. utilis）がより好ましい。 The yeast from which the yeast extract is derived may be any unicellular fungus. Specific examples of the yeast according to the present invention include Saccharomyces, Shizosaccharomyces, Pichia, Candida, and Kluyveromyces. Bacteria, Williopsis spp., Debaryomyces spp., Galactomyces spp., Torulaspora spp., Rhodotorula spp., Yarrowia spp., Zygosaccharomyces spp. Zygosaccharomyces) genus and the like can be mentioned. Of these, because they are edible, Saccharomyces cerevisiae, Candida utilis, Candida tropicalis, Candida lypolitica, and Candida lypolitica. Since salmon (Candida sake) is preferable and is widely used, S. cerevisiae and C. utilis are more preferable.
本発明に係る酵母として、より具体的には、例えば、特許第５７１７４７８号に記載の酵母を挙げることができる他、サッカロマイセス属菌として、S. cerevisiaeのＡＢ９８４６株、ＡＢ１株（ビール酵母）、ＡＢ２株（協会ワイン４号）、ＡＢ５株（パン酵母）、ＡＢ６株（パン酵母）およびＡＢ８株、ならびにSaccharomyces属ＡＢ４株（ワイン酵母）、Saccharomyces属ＡＢ７株（ウイスキー酵母）、Saccharomyces sakeＡＢ９株（協会６号酵母）、Saccharomyces bayanus ＡＢ１０株を挙げることができる。また、キャンディダ・ユティリス（C. utilis）として、C. utilisのＪＣＭ１６２４株、ＡＢ１１株（ＩＡＭ０６２６）、ＡＢ１２株（ＩＦＯ０６３９）、 ＡＢ１３株（ＪＣＭ２２８７が親株）、ＡＢ１４株（ＪＣＭ２２８７が親株）を挙げることができる。また、クリベロマイセス・ラクティス（K. lactis）として、K. lactisのＡＢ１５株（ＩＦＯ１０９０）、ＡＢ１６株を挙げることができる。 More specifically, as the yeast according to the present invention, for example, the yeast described in Patent No. 5717478 can be mentioned, and as Saccharomyces spp., AB9846 strain, AB1 strain (beer yeast), AB2 of S. cerevisiae. Strains (Association Wine No. 4), AB5 strains (bread yeast), AB6 strains (bread yeast) and AB8 strains, as well as Saccharomyces AB4 strains (wine yeast), Saccharomyces AB7 strains (whiskey yeast), Saccharomyces sake AB9 strains (association 6) No. yeast), Saccharomyces bayanus AB10 strain can be mentioned. In addition, as Candida utilityis (C. utilis), JCM1624 strain, AB11 strain (IAM0626), AB12 strain (IFO0639), AB13 strain (JCM2287 is the parent strain), AB14 strain (JCM2287 is the parent strain) of C. utilis are mentioned. Can be done. Further, as Kluyveromyces lactis (K. lactis), AB15 strain (IFO1090) and AB16 strain of K. lactis can be mentioned.
本発明に係るミルク感向上剤において、甘味料と酵母エキスとの含有割合は特に限定されないが、甘味料６重量部に対して酵母エキスが、好ましくは０．００１重量部超１重量部以下、より好ましくは０．００１重量部超０．５重量物未満、さらに好ましくは０．００５重量部以上０．２重量部以下の含有割合を挙げることができる。後述する実施例２に示すように、当該含有割合においては、特に高いミルク感向上効果を得ることができる。 In the milk sensation improver according to the present invention, the content ratio of the sweetener and the yeast extract is not particularly limited, but the yeast extract is preferably more than 0.001 part by weight and less than 1 part by weight with respect to 6 parts by weight of the sweetener. More preferably, the content ratio is more than 0.001 part by weight and less than 0.5 part by weight, and more preferably 0.005 part by weight or more and 0.2 part by weight or less can be mentioned. As shown in Example 2 described later, a particularly high milky feeling improving effect can be obtained at the content ratio.
本発明のミルク感向上剤は、後述する実施例２に示すように、飲食品の製造過程で飲食品材料に添加して用いることができる。本発明のミルク感向上剤は有効成分として甘味料を含有することから、飲食品の通常の製造工程において、甘味料を本発明のミルク感向上剤に置き換えて用いることができる。なお、甘味料と酵母エキスとは、同時に飲食品材料に添加してもよく、異なるタイミングで添加してもよい。 As shown in Example 2 described later, the milk sensation improver of the present invention can be added to food and drink materials in the process of manufacturing food and drink. Since the milk sensation improver of the present invention contains a sweetener as an active ingredient, the sweetener can be replaced with the milk sensation improver of the present invention in the normal manufacturing process of foods and drinks. The sweetener and the yeast extract may be added to the food and drink material at the same time, or may be added at different timings.
本発明のミルク感向上剤の飲食品における添加量は特に限定されないが、例えば、飲食品材料と甘味料との合計１００重量部に対して、酵母エキスの添加量が、好ましくは０．００１重量部超１重量部以下、より好ましくは０．００１重量部超０．５重量部未満、さらに好ましくは０．００５重量部以上０．２重量部以下の添加量を上げることができる。後述する実施例２に示すように、当該添加量においては、特に高いミルク感向上効果を得ることができる。 The amount of the milk sensation improver of the present invention added to food and drink is not particularly limited, but for example, the amount of yeast extract added is preferably 0.001 weight by weight based on 100 parts by weight of the food and drink material and the sweetener in total. The amount added can be increased by more than 1 part by weight, more preferably more than 0.001 part by weight and less than 0.5 part by weight, still more preferably 0.005 part by weight or more and 0.2 part by weight or less. As shown in Example 2 described later, a particularly high milky feeling improving effect can be obtained with the added amount.
最後に、本発明は、ミルク感が向上した飲食品の製造方法を提供する。本発明に係るミルク感が向上した飲食品の製造方法は、本発明のミルク感向上剤を飲食物材料に添加する工程を有する。なお、本製造方法において、上述した本発明のミルク感向上剤と同じまたは相当する発明特定事項については、再度の説明を省略する。 Finally, the present invention provides a method for producing a food or drink having an improved milky feeling. The method for producing a food or drink having an improved milky feeling according to the present invention includes a step of adding the milky feeling improving agent of the present invention to a food or drink material. In the present production method, the same or equivalent invention-specific matters as the above-mentioned milk sensation improver of the present invention will not be described again.
以下、本発明に係るミルク感向上剤およびミルク感が向上した飲食品の製造方法について、各実施例に基づいて説明する。なお、本発明の技術的範囲は、これらの実施例によって示される特徴に限定されない。 Hereinafter, a method for producing a milky feeling improving agent and a food or drink having an improved milky feeling according to the present invention will be described based on each example. The technical scope of the present invention is not limited to the features shown by these examples.
以下の実施例では、１５～２５重量％の遊離グルタミン酸を含む酵母エキスである「ハイパーミーストＨＧ－Ｐｓ（液体（ペースト）；アサヒグループ食品社）」または「ハイパーミーストＨＧ－ＰｄＤ２０（乾燥粉末；アサヒグループ食品社）」を、グリセリンに溶かしてなる液状化物（酵母エキス／グリセリン液状化物）を用いた。
また、甘味料は、別段の記載が無い限り、表１に示すものを用いた。表１中の「甘味度」は、各種の甘味料について、５質量％のショ糖水溶液と同等の甘味を呈する濃度（Ｘ質量％）を官能試験により決定し、次式１を用いて算出した。式１；甘味度＝ショ糖水溶液の濃度（５質量％）／各種甘味料の水溶液濃度（Ｘ質量％）。
In the following examples, "Hypermist HG-Ps (liquid (paste); Asahi Group Foods Co., Ltd.)" or "Hypermist HG-PdD20 (dry powder)" is a yeast extract containing 15 to 25% by weight of free glutamic acid. Asahi Group Foods Co., Ltd.) ”was used as a liquefied product (yeast extract / glycerin liquefied product) dissolved in glycerin.
Unless otherwise specified, the sweeteners shown in Table 1 were used. The "sweetness" in Table 1 was calculated by using the following formula 1 after determining the concentration (X% by mass) of various sweeteners having a sweetness equivalent to that of a 5% by mass sucrose aqueous solution by a sensory test. .. Formula 1; Sweetness = concentration of sucrose aqueous solution (5% by mass) / concentration of various sweeteners in aqueous solution (X% by mass).
＜実施例１＞ミルク感向上効果の検討
（１）試料の調製
水に脱脂粉乳、表１に示す甘味料および酵母エキス／グリセリン液状化物を溶かして、Ｎｏ．１～１４の乳風味飲料を調製した。その配合を表２および表３に示す。なお、砂糖以外の甘味料の配合量は、それぞれの甘味度に基づいて、３．５ｇの砂糖の甘味度に相当する量とした。
<Example 1> Examination of milk feeling improving effect (1) Preparation of sample Skim milk powder, sweetener shown in Table 1 and yeast extract / glycerin liquefied product were dissolved in water to obtain No. 1-14 milk-flavored beverages were prepared. The formulations are shown in Tables 2 and 3. The amount of the sweetener other than sugar was set to an amount corresponding to the sweetness of 3.5 g of sugar based on the respective sweetness.
（２）官能試験
本実施例１（１）の乳風味飲料について、１０名の分析型パネルにより官能試験を行い、ミルク感の強さ（ミルク感強度）および味の厚み（厚味）の強さ（厚味強度）を点数で表した。
ミルク感強度および厚味強度の点数化は、Ｎｏ．１の試料（甘味料および酵母エキスのいずれも添加せず、脱脂粉乳のみを溶かした乳風味飲料）のミルク感強度および厚味強度をそれぞれ比較対照（３点）として、次の７段階のいずれに該当するかを各パネルが判断することにより行った。ミルク感強度または厚味強度：非常に強い（５点）、強い（４点）、同等（３点）、やや弱い（２点）、弱い（１点）。
その後、試料ごとに、全パネルによる採点結果の平均値を求めた。その結果を表２および表３の最下段に示す。
(2) Sensory test The milk-flavored beverage of Example 1 (1) was subjected to a sensory test using an analytical panel of 10 people, and the strength of the milky feeling (milky feeling strength) and the strength of the taste (thickness) were strong. Sa (thickness strength) was expressed as a score.
The scoring of milky strength and thick taste strength was described in No. One of the following seven stages, with the milk-feeling strength and the thick taste strength of the sample 1 (milk-flavored beverage in which neither sweetener nor yeast extract was added and only skim milk powder was dissolved) as a comparative control (3 points), respectively. It was done by each panel judging whether it corresponds to. Milky strength or thick taste strength: Very strong (5 points), strong (4 points), equivalent (3 points), slightly weak (2 points), weak (1 point).
After that, the average value of the scoring results by all the panels was calculated for each sample. The results are shown at the bottom of Tables 2 and 3.
表２および表３の最下段に示すように、ミルク感強度は、Ｎｏ．１（脱脂粉乳のみ）の３点に対して、Ｎｏ．２（酵母エキスを添加）では３．５点、Ｎｏ．３（砂糖を添加）では３．２点、Ｎｏ．５（還元麦芽糖水飴を添加）では３．３点、Ｎｏ．７（中糖化還元水飴を添加）では３．２点、Ｎｏ．９（低糖化還元水飴を添加）では３．５点、Ｎｏ．１１（エリスリトールを添加）では３．１点、Ｎｏ．１３（ステビア抽出物を添加）では３．２点であった。
すなわち、酵母エキス、砂糖、還元麦芽糖水飴、中糖化還元水飴、低糖化還元水飴、エリスリトールまたはステビア抽出物を添加した乳風味飲料では、これらを添加しないものと比較して、ミルク感強度が大きかった。
この結果から、酵母エキスおよび甘味料は、いずれもミルク感を向上する作用を有することが明らかになった。
As shown at the bottom of Tables 2 and 3, the milk sensation intensity was No. For 3 points of 1 (skimmed milk powder only), No. In 2 (added yeast extract), 3.5 points, No. In 3 (added sugar), 3.2 points, No. In 5 (added reduced maltose starch syrup), 3.3 points, No. In No. 7 (added medium saccharified reduced starch syrup), 3.2 points, No. In 9 (added low-saccharified reduced starch syrup), 3.5 points, No. In No. 11 (added erythritol), 3.1 points, No. In 13 (added Stevia extract), the score was 3.2.
That is, in the milk-flavored beverage to which yeast extract, sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low saccharified reduced starch syrup, erythritol or stevia extract was added, the milk-feeling intensity was higher than that in which these were not added. ..
From this result, it was clarified that both the yeast extract and the sweetener have an action of improving the feeling of milk.
さらに、ミルク感強度は、Ｎｏ．２（酵母エキスを添加）の３．５点、Ｎｏ．３（砂糖を添加）の３．２点に対して、Ｎｏ．４（酵母エキスおよび砂糖を添加）では４．５点と、顕著に大きくなった。
同様に、Ｎｏ．２の３．５点、Ｎｏ．５（還元麦芽糖水飴を添加）の３．３点に対して、Ｎｏ．６（酵母エキスおよび還元麦芽糖水飴を添加）では４．５点と、顕著に大きくなった。
また、Ｎｏ．２の３．５点、Ｎｏ．７（中糖化還元水飴を添加）の３．２点に対して、Ｎｏ．８（酵母エキスおよび中糖化還元糖水飴を添加）では５点と、顕著に大きくなった。
また、Ｎｏ．２の３．５点、Ｎｏ．９（低糖化還元水飴を添加）の３．５点に対して、Ｎｏ．１０（酵母エキスおよび低糖化還元糖水飴を添加）では５点と、顕著に大きくなった。
また、Ｎｏ．２の３．５点、Ｎｏ．１１（エリスリトールを添加）の３．１点に対して、Ｎｏ．１２（酵母エキスおよびエリスリトールを添加）では４点と、顕著に大きくなった。
また、Ｎｏ．２の３．５点、Ｎｏ．１３（ステビア抽出物を添加）の３．２点に対して、Ｎｏ．１４（酵母エキスおよびステビア抽出物を添加）では５点と、顕著に大きくなった。
Furthermore, the milk feeling intensity is No. 2 (added yeast extract) 3.5 points, No. No. 3 (added sugar) for 3.2 points. In No. 4 (with yeast extract and sugar added), the score was 4.5 points, which was significantly higher.
Similarly, No. 3.5 points of 2, No. No. 3 for 3.3 points of 5 (added reduced maltose starch syrup). In No. 6 (with yeast extract and reduced maltose starch syrup added), the score was 4.5 points, which was significantly higher.
In addition, No. 3.5 points of 2, No. No. 7 (added medium saccharified reduced starch syrup) to 3.2 points. In No. 8 (with yeast extract and medium saccharified reducing sugar starch syrup added), the score was significantly increased to 5 points.
In addition, No. 3.5 points of 2, No. No. 3 with respect to 3.5 points of 9 (added low-saccharified reduced starch syrup). In 10 (added yeast extract and low-saccharified reducing sugar starch syrup), the score was significantly increased to 5 points.
In addition, No. 3.5 points of 2, No. No. 11 (added erythritol) was given to 3.1 points. In 12 (with yeast extract and erythritol added), the score was significantly increased to 4 points.
In addition, No. 3.5 points of 2, No. For 3.2 points of 13 (added stevia extract), No. In No. 14 (with yeast extract and stevia extract added), the score was significantly increased to 5 points.
すなわち、酵母エキスと、砂糖、還元麦芽糖水飴、中糖化還元水飴、低糖化還元水飴、エリスリトールまたはステビア抽出物とを添加した乳風味飲料では、いずれか一方のみを添加した乳風味飲料と比較して、ミルク感強度が顕著に大きかった。
この結果から、酵母エキスと甘味料とは、ミルク感向上作用において、相乗的に働くことが明らかになった。すなわち、酵母エキスと甘味料とを併せて添加することにより、ミルク感向上効果において相乗効果が得られることが明らかになった。また、当該相乗効果を奏する甘味料として、砂糖、還元麦芽糖水飴、還元水飴、糖アルコール、高甘味度甘味料などのあらゆる甘味料が使用可能であることが明らかになった。
That is, in the milk-flavored beverage to which yeast extract and sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low-saccharified reduced starch syrup, erythritol or stevia extract were added, compared with the milk-flavored beverage to which only one of them was added. , The milk syrup intensity was remarkably large.
From this result, it was clarified that the yeast extract and the sweetener act synergistically in the milk feeling improving action. That is, it was clarified that a synergistic effect can be obtained in the milky feeling improving effect by adding the yeast extract and the sweetener together. Further, it has been clarified that all sweeteners such as sugar, reduced malt sugar starch syrup, reduced starch syrup, sugar alcohol, and high-intensity sweetener can be used as sweeteners having the synergistic effect.
一方、厚味強度は、Ｎｏ．１（脱脂粉乳のみ）の３点に対して、Ｎｏ．２（酵母エキスを添加）、Ｎｏ．３（砂糖を添加）、Ｎｏ．５（還元麦芽糖水飴を添加）、Ｎｏ．７（中糖化還元水飴を添加）、Ｎｏ．９（低糖化還元水飴を添加）、Ｎｏ．１１（エリスリトールを添加）およびＮｏ．１３（ステビア抽出物を添加）では、いずれも３．２点であった。
すなわち、酵母エキス、砂糖、還元麦芽糖水飴、中糖化還元水飴、低糖化還元水飴、エリスリトールまたはステビア抽出物を添加した乳風味飲料では、これらを添加しないものと比較して、厚味強度が大きかった。
この結果から、酵母エキスおよび甘味料は、いずれも厚味を向上する作用を有することが明らかになった。
On the other hand, the thick taste strength is No. For 3 points of 1 (skimmed milk powder only), No. 2 (added yeast extract), No. 3 (added sugar), No. 5 (added reduced maltose starch syrup), No. 7 (added medium saccharified reduced starch syrup), No. 9 (added low-saccharified reduced starch syrup), No. No. 11 (added erythritol) and No. In No. 13 (added Stevia extract), the score was 3.2 in each case.
That is, in the milk-flavored beverage to which yeast extract, sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low saccharified reduced starch syrup, erythritol or stevia extract was added, the thick taste intensity was larger than that in which these were not added. ..
From this result, it was clarified that both the yeast extract and the sweetener have an action of improving the thick taste.
さらに、厚味強度は、Ｎｏ．４（酵母エキスおよび砂糖を添加）では４．１点、Ｎｏ．６（酵母エキスおよび還元麦芽糖水飴を添加）では４．２点、Ｎｏ．８（酵母エキスおよび中糖化還元糖水飴を添加）では４．２点、Ｎｏ．１０（酵母エキスおよび低糖化還元糖水飴を添加）では４．２点、Ｎｏ．１２（酵母エキスおよびエリスリトールを添加）では３．７点、Ｎｏ．１４（酵母エキスおよびステビア抽出物を添加）では４．２点であり、酵母エキスまたは甘味料を単独で添加した場合と比較して、顕著に大きくなった。 Further, the thick taste strength is No. In 4 (added yeast extract and sugar), 4.1 points, No. In No. 6 (added yeast extract and reduced maltose starch syrup), 4.2 points, No. In No. 8 (added yeast extract and medium saccharified reducing sugar starch syrup), 4.2 points, No. In No. 10 (added yeast extract and low-saccharified reducing sugar starch syrup), 4.2 points, No. In No. 12 (added yeast extract and erythritol), 3.7 points, No. In No. 14 (with yeast extract and stevia extract added), the score was 4.2, which was significantly larger than that when yeast extract or sweetener was added alone.
すなわち、酵母エキスと、砂糖、還元麦芽糖水飴、中糖化還元水飴、低糖化還元水飴、エリスリトールまたはステビア抽出物とを添加した乳風味飲料では、いずれか一方のみを添加した乳風味飲料と比較して、厚味強度が顕著に大きかった。
この結果から、酵母エキスと甘味料とは、厚味向上作用において、相乗的に働くことが明らかになった。すなわち、酵母エキスと甘味料とを併せて添加することにより、厚味向上効果において相乗効果が得られることが明らかになった。また、当該相乗効果を奏する甘味料として、砂糖、還元麦芽糖水飴、還元水飴、糖アルコール、高甘味度甘味料などのあらゆる甘味料が使用可能であることが明らかになった。
That is, in the milk-flavored beverage to which yeast extract and sugar, reduced maltose starch syrup, medium saccharified reduced starch syrup, low-saccharified reduced starch syrup, erythritol or stevia extract were added, compared with the milk-flavored beverage to which only one of them was added. , The thickness strength was remarkably large.
From this result, it was clarified that the yeast extract and the sweetener act synergistically in the thickening action. That is, it was clarified that a synergistic effect can be obtained in the thickening effect by adding the yeast extract and the sweetener together. Further, it has been clarified that all sweeteners such as sugar, reduced malt sugar starch syrup, reduced starch syrup, sugar alcohol, and high-intensity sweetener can be used as sweeteners having the synergistic effect.
＜実施例２＞酵母エキスの添加量の検討
甘味料の添加量を６ｇに固定し、酵母エキスの添加量を変化させて、実施例１（１）に記載の方法により、Ｎｏ．１５～３２の乳風味飲料を調製した。ただし、甘味料は還元麦芽糖水飴を用いた。その配合を表４、表５および表６に示す。
続いて、これらの乳風味飲料について、Ｎｏ．１５の試料（還元麦芽糖水飴および酵母エキスのいずれも添加せず、脱脂粉乳のみを溶かした乳風味飲料）のミルク感強度および厚味強度をそれぞれ比較対照（３点）として、実施例１（２）に記載の方法により官能試験を行い、ミルク感強度および厚味強度を評価した。その結果を表４、表５および表６の最下段に示す。
<Example 2> Examination of the amount of yeast extract added By fixing the amount of sweetener added to 6 g and changing the amount of yeast extract added, No. 1 was carried out by the method described in Example 1 (1). 15-32 milk-flavored beverages were prepared. However, reduced maltose starch syrup was used as the sweetener. The formulations are shown in Tables 4, 5 and 6.
Subsequently, regarding these milk-flavored beverages, No. Example 1 (2 points) were used as comparative controls (3 points) for the milk-feeling strength and the thick taste strength of 15 samples (milk-flavored beverages in which neither reduced maltose water candy nor yeast extract was added and only skim milk powder was dissolved). ), A sensory test was carried out to evaluate the milky strength and the thick taste strength. The results are shown at the bottom of Tables 4, 5 and 6.
表４、表５および表６の最下段に示すように、Ｎｏ．１６（還元麦芽糖水飴を添加）の３．２点、Ｎｏ．１７（酵母エキス０．００１ｇを添加）の３．１点に対して、Ｎｏ．１８（還元麦芽糖水飴および酵母エキス０．００１ｇを添加）では３．２点であり、還元麦芽糖水飴および酵母エキスの併用によるミルク感向上効果は認められなかった。
一方、Ｎｏ．１６の３．２点、Ｎｏ．１９（酵母エキス０．００５ｇを添加）の３．２点に対して、Ｎｏ．２０（還元麦芽糖水飴および酵母エキス０．００５ｇを添加）では３．５点であり、ミルク感強度は顕著に大きくなった。
同様に、Ｎｏ．１６の３．２点、Ｎｏ．２１（酵母エキス０．０１ｇを添加）の３．５点に対して、Ｎｏ．２２（還元麦芽糖水飴および酵母エキス０．０１ｇを添加）では４．１点であり、ミルク感強度は顕著に大きくなった。
また同様に、Ｎｏ．１６の３．２点、Ｎｏ．２３（酵母エキス０．０５ｇを添加）の３．６点に対して、Ｎｏ．２４（還元麦芽糖水飴および酵母エキス０．０５ｇを添加）では４．５点であり、ミルク感強度は顕著に大きくなった。
また同様に、Ｎｏ．１６の３．２点、Ｎｏ．２５（酵母エキス０．１ｇを添加）の３．７点に対して、Ｎｏ．２６（還元麦芽糖水飴および酵母エキス０．１ｇを添加）では４．５点であり、ミルク感強度は顕著に大きくなった。
また同様に、Ｎｏ．１６の３．２点、Ｎｏ．２７（酵母エキス０．２ｇを添加）の３．８点に対して、Ｎｏ．２８（還元麦芽糖水飴および酵母エキス０．２ｇを添加）では４．５点であり、ミルク感強度は顕著に大きくなった。
一方、Ｎｏ．１６の３．２点、Ｎｏ．２９（酵母エキス０．５ｇを添加）の３．６点に対して、Ｎｏ．３０（還元麦芽糖水飴および酵母エキス０．５ｇを添加）では３．８点であり、ミルク感強度は大きくなった。
また、Ｎｏ．１６の３．２点、Ｎｏ．３１（酵母エキス１ｇを添加）の３．１点に対して、Ｎｏ．３２（還元麦芽糖水飴および酵母エキス１ｇを添加）では３．３点であり、ミルク感強度は大きくなった。
As shown in the bottom of Tables 4, 5 and 6, No. No. 3.2 points of 16 (added reduced maltose starch syrup). No. 17 (added 0.001 g of yeast extract) to 3.1 points. In No. 18 (added 0.001 g of reduced maltose starch syrup and yeast extract), the score was 3.2, and the effect of improving the milky feeling by the combined use of reduced maltose starch syrup and yeast extract was not observed.
On the other hand, No. No. 16 3.2 points, No. No. 19 (added 0.005 g of yeast extract) to 3.2 points. At 20 (added 0.005 g of reduced maltose starch syrup and yeast extract), the score was 3.5, and the milk-sensing strength was significantly increased.
Similarly, No. No. 16 3.2 points, No. No. 21 (added 0.01 g of yeast extract) to 3.5 points. In No. 22 (added 0.01 g of reduced maltose starch syrup and yeast extract), the score was 4.1, and the milk sensation strength was significantly increased.
Similarly, No. No. 16 3.2 points, No. No. 23 (added 0.05 g of yeast extract) to 3.6 points. In 24 (added reduced maltose starch syrup and 0.05 g of yeast extract), the score was 4.5, and the milk-sensing strength was significantly increased.
Similarly, No. No. 16 3.2 points, No. No. 25 (added 0.1 g of yeast extract) to 3.7 points. In 26 (added reduced maltose starch syrup and 0.1 g of yeast extract), the score was 4.5, and the milk-sensing strength was significantly increased.
Similarly, No. No. 16 3.2 points, No. No. 27 (added 0.2 g of yeast extract) was given to 3.8 points. In 28 (added reduced maltose starch syrup and yeast extract 0.2 g), the score was 4.5, and the milk-sensing strength was significantly increased.
On the other hand, No. No. 16 3.2 points, No. For 3.6 points of 29 (adding 0.5 g of yeast extract), No. At 30 (with 0.5 g of reduced maltose starch syrup and yeast extract added), the score was 3.8, and the milk-sensing strength was increased.
In addition, No. No. 16 3.2 points, No. For 3.1 points of 31 (added 1 g of yeast extract), No. In 32 (added reduced maltose starch syrup and 1 g of yeast extract), the score was 3.3 points, and the milk-sensing strength was increased.
すなわち、還元麦芽糖水飴および酵母エキスの併用によるミルク感向上効果は、酵母エキス添加量が０．００１ｇ超１ｇ以下で大きく、０．００１ｇ超０．５ｇ未満で顕著に大きかった。
この結果から、甘味料と酵母エキスとを有効成分とするミルク感向上剤においては、甘味料６重量部に対して、酵母エキスが０．００１重量部超１重量部以下であると、ミルク感向上作用が大きくなることが明らかになった。
また、当該ミルク感向上剤を飲食品材料に添加する場合は、飲食品材料と甘味料との合計１００重量部に対して、酵母エキスの添加量が０．００１重量部超１重量部以下であると、ミルク感向上作用が大きくなることが明らかになった。
That is, the effect of improving the milky feeling by the combined use of reduced maltose starch syrup and yeast extract was large when the amount of yeast extract added was more than 0.001 g and less than 1 g, and was significantly larger when the amount of yeast extract added was more than 0.001 g and less than 0.5 g.
From this result, in the milk sensation improver containing the sweetener and the yeast extract as active ingredients, when the yeast extract is more than 0.001 part by weight and 1 part by weight or less with respect to 6 parts by weight of the sweetener, the milk sensation is felt. It was clarified that the improving effect was increased.
When the milk sensation improver is added to food and drink materials, the amount of yeast extract added is more than 0.001 parts by weight and 1 part by weight or less with respect to 100 parts by weight of the total of the food and drink materials and the sweetener. It was clarified that the effect of improving the feeling of milk was increased.
一方、厚味強度は、Ｎｏ．１６（還元麦芽糖水飴を添加）の３．２点、Ｎｏ．１７（酵母エキス０．００１ｇを添加）の３．１点に対して、Ｎｏ．１８（還元麦芽糖水飴および酵母エキス０．００１ｇを添加）では３．２点であり、還元麦芽糖水飴および酵母エキスの併用による厚味向上効果は認められなかった。
しかし、Ｎｏ．１６の３．２点、Ｎｏ．１９（酵母エキス０．００５ｇを添加）の３．１点に対して、Ｎｏ．２０（還元麦芽糖水飴および酵母エキス０．００５ｇを添加）では３．４点であり、厚味強度は顕著に大きくなった。
同様に、Ｎｏ．１６の３．２点、Ｎｏ．２１（酵母エキス０．０１ｇを添加）の３．５点に対して、Ｎｏ．２２（還元麦芽糖水飴および酵母エキス０．０１ｇを添加）では３．８点であり、厚味強度は顕著に大きくなった。
その一方で、Ｎｏ．１６の３．２点、Ｎｏ．２３（酵母エキス０．０５ｇを添加）の３．６点に対して、Ｎｏ．２４（還元麦芽糖水飴および酵母エキス０．０５ｇを添加）では３．５点であり、還元麦芽糖水飴および酵母エキスの併用による厚味向上効果は認められなかった。
しかし、Ｎｏ．１６の３．２点、Ｎｏ．２５（酵母エキス０．１ｇを添加）の３．６点に対して、Ｎｏ．２６（還元麦芽糖水飴および酵母エキス０．１ｇを添加）では３．８点であり、厚味強度は大きくなった。
また、Ｎｏ．１６の３．２点、Ｎｏ．２７（酵母エキス０．２ｇを添加）の３．７点に対して、Ｎｏ．２８（還元麦芽糖水飴および酵母エキス０．２ｇを添加）では４．２点であり、厚味強度は顕著に大きくなった。
また、Ｎｏ．１６の３．２点、Ｎｏ．２９（酵母エキス０．５ｇを添加）の３．４点に対して、Ｎｏ．３０（還元麦芽糖水飴および酵母エキス０．５ｇを添加）では３．６点であり、厚味強度は大きくなった。
しかし、Ｎｏ．１６の３．２点、Ｎｏ．３１（酵母エキス１ｇを添加）の３．１点に対して、Ｎｏ．３２（還元麦芽糖水飴および酵母エキス１ｇを添加）では３点であり、還元麦芽糖水飴および酵母エキスの併用による厚味向上効果は認められなかった。
On the other hand, the thick taste strength is No. No. 3.2 points of 16 (added reduced maltose starch syrup). No. 17 (added 0.001 g of yeast extract) to 3.1 points. In No. 18 (added 0.001 g of reduced maltose starch syrup and yeast extract), the score was 3.2, and no effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract was observed.
However, No. No. 16 3.2 points, No. No. 19 (added 0.005 g of yeast extract) to 3.1 points. At 20 (added 0.005 g of reduced maltose starch syrup and yeast extract), the score was 3.4, and the thickness intensity was significantly increased.
Similarly, No. No. 16 3.2 points, No. No. 21 (added 0.01 g of yeast extract) to 3.5 points. In No. 22 (added 0.01 g of reduced maltose starch syrup and yeast extract), the score was 3.8, and the thick taste intensity was significantly increased.
On the other hand, No. No. 16 3.2 points, No. No. 23 (added 0.05 g of yeast extract) to 3.6 points. In 24 (added 0.05 g of reduced maltose starch syrup and yeast extract), the score was 3.5, and no effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract was observed.
However, No. No. 16 3.2 points, No. No. 25 (added 0.1 g of yeast extract) to 3.6 points. In No. 26 (reduced maltose starch syrup and 0.1 g of yeast extract were added), the score was 3.8, and the thick taste intensity was increased.
In addition, No. No. 16 3.2 points, No. No. 27 (added 0.2 g of yeast extract) was given to 3.7 points. In 28 (added reduced maltose starch syrup and yeast extract 0.2 g), the score was 4.2, and the thick taste intensity was significantly increased.
In addition, No. No. 16 3.2 points, No. For 3.4 points of 29 (adding 0.5 g of yeast extract), No. At 30 (reduced maltose starch syrup and 0.5 g of yeast extract were added), the score was 3.6, and the thickness strength was increased.
However, No. No. 16 3.2 points, No. For 3.1 points of 31 (added 1 g of yeast extract), No. In 32 (added reduced maltose starch syrup and yeast extract 1 g), the score was 3, and the effect of improving the thickness by the combined use of reduced maltose starch syrup and yeast extract was not observed.
すなわち、還元麦芽糖水飴および酵母エキスの併用による厚味向上効果は、酵母エキス添加量が０．００１ｇ超０．０５ｇ未満および０．０５ｇ超１ｇ未満で大きく、０．００５ｇ以上０．０１ｇ以下および０．１ｇ超０．５ｇ未満で顕著に大きかった。
この結果から、甘味料と酵母エキスとを有効成分とするミルク感向上剤においては、甘味料６重量部に対して、酵母エキスが０．００１重量部超０．０５重量部未満または０．０５重量部超１重量部未満であると、厚味向上作用が大きくなることが明らかになった。
また、当該ミルク感向上剤を飲食品材料に添加する場合は、飲食品材料と甘味料との合計１００重量部に対して、酵母エキスの添加量が０．００１重量部超０．０５重量部未満または０．０５重量部超１重量部未満であると、厚味向上作用が大きくなることが明らかになった。
That is, the effect of improving the thickness by using the reduced malt sugar candy and the yeast extract in combination is large when the amount of yeast extract added is more than 0.001 g and less than 0.05 g and more than 0.05 g and less than 1 g, and 0.005 g or more and 0.01 g or less and 0. It was significantly larger than .1 g and less than 0.5 g.
From this result, in the milk sensation improver containing the sweetener and the yeast extract as active ingredients, the yeast extract is more than 0.001 part by weight and less than 0.05 part by weight or 0.05 with respect to 6 parts by weight of the sweetener. It has been clarified that when the amount is more than 1 part by weight and less than 1 part by weight, the thickening effect is enhanced.
When the milk sensation improver is added to food and drink materials, the amount of yeast extract added is more than 0.001 parts by weight and 0.05 parts by weight with respect to 100 parts by weight of the total of the food and drink materials and the sweetener. It was clarified that when it was less than or more than 0.05 parts by weight and less than 1 part by weight, the thickening effect was enhanced.
＜実施例３＞アイスクリームの製造
比較例として、ミルク感向上剤を添加しないアイスクリームを定法に従って製造した。オーバーランは７０％に設定した。また、実施例として、ミルク感向上剤（中糖化還元水飴および酵母エキス）を添加し、かつ、ミルク感を有する材料（脱脂粉乳）の配合量を低減したアイスクリームを同様に製造した。それらの配合を表７に示す。なお、実施例においては、比較例と同等の甘味にするため、水飴の添加量を低減させた。
続いて、これらのアイスクリームについて、実施例１（２）に記載の方法により官能試験を行い、ミルク感強度および厚味強度を評価した。ミルク感強度および厚味強度の点数化では、比較例のアイスクリームを比較対照（３点）とした。その結果を表７の最下段に示す。
<Example 3> Production of ice cream As a comparative example, an ice cream to which no milk feeling improving agent was added was produced according to a conventional method. The overrun was set to 70%. Further, as an example, an ice cream to which a milk feeling improving agent (medium saccharified reduced starch syrup and yeast extract) was added and the amount of a material having a milk feeling (skimmed milk powder) was reduced was similarly produced. The formulations thereof are shown in Table 7. In the examples, the amount of starch syrup added was reduced in order to obtain the same sweetness as in the comparative examples.
Subsequently, these ice creams were subjected to a sensory test by the method described in Example 1 (2) to evaluate the milky feeling strength and the thick taste strength. In scoring the milky strength and the thick taste strength, the ice cream of the comparative example was used as a comparative control (3 points). The results are shown at the bottom of Table 7.
表７の最下段に示すように、ミルク感強度および厚味強度は、比較例の３点に対して、実施例ではいずれも４点であった。すなわち、ミルク感を有する材料（脱脂粉乳）の配合量を低減したにもかかわらず、ミルク感強度および厚味強度のいずれも、比較例よりも実施例の方が顕著に大きかった。
この結果から、甘味料と酵母エキスとを有効成分とするミルク感向上剤を添加することにより、ミルク感を有する材料の配合量を低減しても、低減しない場合と同等以上にミルク感および厚味が向上したアイスクリームを製造できることが明らかになった。
As shown in the lowermost part of Table 7, the milky feeling strength and the thick taste strength were 4 points in each of the examples as opposed to 3 points in the comparative example. That is, although the blending amount of the material having a milky feeling (skimmed milk powder) was reduced, both the milky feeling strength and the thick taste strength were significantly larger in the examples than in the comparative examples.
From this result, even if the blending amount of the material having a milky feeling is reduced by adding the milk feeling improving agent containing the sweetener and the yeast extract as the active ingredients, the milky feeling and the thickness are equal to or higher than those in the case where the amount is not reduced. It has become clear that it is possible to produce ice cream with improved taste.
＜実施例４＞ミルクコーヒーの製造
比較例として、ミルク感向上剤を添加しないミルクコーヒーを定法に従って製造した。また、実施例として、ミルク感向上剤（還元麦芽糖水飴および酵母エキス）を添加したミルクコーヒーを同様に製造した。それらの配合を表８に示す。なお、実施例においては、比較例と同等の甘味にするため、水飴の添加量を低減させた。
続いて、これらのミルクコーヒーについて、実施例１（２）に記載の方法により官能試験を行い、ミルク感強度および厚味強度を評価した。ミルク感強度および厚味強度の点数化では、比較例のミルクコーヒーを比較対照（３点）とした。その結果を表８の最下段に示す。
<Example 4> Production of milk coffee As a comparative example, milk coffee to which no milk sensation improving agent was added was produced according to a conventional method. In addition, as an example, milk coffee to which a milk sensation improving agent (reduced maltose starch syrup and yeast extract) was added was produced in the same manner. The formulations thereof are shown in Table 8. In the examples, the amount of starch syrup added was reduced in order to obtain the same sweetness as in the comparative examples.
Subsequently, these milk coffees were subjected to a sensory test by the method described in Example 1 (2) to evaluate the milky feeling strength and the thick taste strength. In scoring the milk feeling strength and the thick taste strength, the milk coffee of the comparative example was used as a comparative control (3 points). The results are shown at the bottom of Table 8.
表８の最下段に示すように、ミルク感強度は、比較例の３点に対して、実施例では４．５点であった。また、厚味強度は、比較例の３点に対して、実施例では４点であった。すなわち、ミルク感強度および厚味強度のいずれも、比較例よりも実施例の方が顕著に大きかった。
この結果から、甘味料と酵母エキスとを有効成分とするミルク感向上剤を添加することにより、ミルク感および厚味が向上したミルクコーヒーを製造できることが明らかになった。
As shown in the lowermost part of Table 8, the milk sensation intensity was 4.5 points in the examples as opposed to 3 points in the comparative example. In addition, the thick taste intensity was 4 points in the example, while it was 3 points in the comparative example. That is, both the milk-feeling strength and the thick taste strength were significantly higher in the examples than in the comparative examples.
From this result, it was clarified that milk coffee having improved milk feeling and thick taste can be produced by adding a milk feeling improving agent containing a sweetener and yeast extract as active ingredients.
＜実施例５＞乳風味飲料の製造
比較例として、ミルク感向上剤を添加しない乳風味飲料を、実施例１（１）に記載の方法により製造した。また、実施例として、ミルク感向上剤（還元麦芽糖水飴および酵母エキス）を添加し、かつ、ミルク感を有する材料（脱脂粉乳）の配合量を低減した乳風味飲料を同様に製造した。それらの配合を表９に示す。なお、実施例においては、比較例と同等の甘味にするため、水飴の添加量を０とした。
続いて、これらの乳風味飲料について、実施例１（２）に記載の方法により官能試験を行い、ミルク感強度および厚味強度を評価した。ミルク感強度および厚味強度の点数化では、比較例の乳風味飲料を比較対照（３点）とした。その結果を表９の最下段に示す。
<Example 5> Production of milk-flavored beverage As a comparative example, a milk-flavored beverage to which no milk sensation improver was added was produced by the method described in Example 1 (1). Further, as an example, a milk-flavored beverage was similarly produced by adding a milk sensation improving agent (reduced maltose starch syrup and yeast extract) and reducing the amount of a material having a milk sensation (skimmed milk powder). The formulations thereof are shown in Table 9. In the examples, the amount of starch syrup added was set to 0 in order to obtain the same sweetness as in the comparative examples.
Subsequently, these milk-flavored beverages were subjected to a sensory test by the method described in Example 1 (2) to evaluate the milky feeling strength and the thick taste strength. In scoring the milky strength and the thick taste strength, the milk-flavored beverage of the comparative example was used as a comparative control (3 points). The results are shown at the bottom of Table 9.
表９の最下段に示すように、ミルク感強度は、比較例の３点に対して、実施例では４点であった。また、厚味強度は、比較例の３点に対して、実施例では３．５点であった。すなわち、ミルク感を有する材料（脱脂粉乳）の配合量を低減したにもかかわらず、ミルク感強度および厚味強度のいずれも、比較例よりも実施例の方が顕著に大きかった。
この結果から、甘味料と酵母エキスとを有効成分とするミルク感向上剤を添加することにより、ミルク感を有する材料の配合量を低減しても、低減しない場合と同等以上にミルク感および厚味が向上した乳風味飲料を製造できることが明らかになった。
As shown in the lowermost part of Table 9, the milk sensation intensity was 4 points in the example as opposed to 3 points in the comparative example. The thick taste intensity was 3.5 points in the examples, compared with 3 points in the comparative example. That is, although the blending amount of the material having a milky feeling (skimmed milk powder) was reduced, both the milky feeling strength and the thick taste strength were significantly larger in the examples than in the comparative examples.
From this result, even if the blending amount of the material having a milky feeling is reduced by adding the milk feeling improving agent containing the sweetener and the yeast extract as the active ingredients, the milky feeling and the thickness are equal to or higher than those in the case where the amount is not reduced. It has become clear that it is possible to produce milk-flavored beverages with improved taste.
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