JP4486907B2 - Flavor imparting product, its production method and flavor imparting product-containing food and drink - Google Patents
Flavor imparting product, its production method and flavor imparting product-containing food and drink Download PDFInfo
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- JP4486907B2 JP4486907B2 JP2005127036A JP2005127036A JP4486907B2 JP 4486907 B2 JP4486907 B2 JP 4486907B2 JP 2005127036 A JP2005127036 A JP 2005127036A JP 2005127036 A JP2005127036 A JP 2005127036A JP 4486907 B2 JP4486907 B2 JP 4486907B2
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Description
本発明は、乳製品の香味を有する香味付与物に関する。詳しくは、本発明は、フレッシュな乳のもつ香味、特にフレッシュな乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を付与あるいは増強することができる香味付与物に関する。 The present invention relates to a flavor enhancer having the flavor of a dairy product. Specifically, the present invention imparts or enhances the flavor of fresh milk, particularly fresh milk feeling (milk feeling, milkiness, milk sweetness), and fresh milk richness (volume feeling, body taste). It is related with the flavor grant which can be.
従来より、乳および乳製品をプロテアーゼ処理することによって得られるフレーバーまたは風味改良剤などが提案されている。
例えば、乳脂肪、糖、乳タンパク質のタンパク質分解酵素処理物由来のアミノ酸、および水を含有する組成物を、ｐＨ３．５〜４．５の条件下で熟成し、飲食品に天然感のある乳風味を付与する香料および飲食品をまろやかな風味に改善する香味改良剤を製造する方法が記載されている。この中で、乳タンパク質の酵素分解を行いながら、香料や香味改善剤を製造することができることが記載されている（特許文献１）。しかし、この製造法では、アミノ酸と糖によるメイラード反応が容易におこるため、得られる香料および香味改良剤は、フレッシュな乳とは異なる風味となってしまう。また、市販のプロテアーゼは至適ｐＨが中性域のものが多いが、特許文献１では、ｐＨ３．５〜４．５の条件下で熟成するため、使用できるプロテアーゼは酸性プロテアーゼの使用に限定されることから、複雑な風味が期待できず、さらには、実施例においては、酵素反応時間・熟成に４２時間以上の長時間を要している、という問題点がある。
ホエイを蛋白質分解酵素で分解処理し、得られた酵素分解処理物を吸着剤と接触させたのち、エチルアルコール溶液で溶出して得られる酵素処理物からなる乳製品用天然系テイストフレーバーの製造法が報告されている（特許文献２）。しかし、この方法では、吸着剤による吸着や溶出のための大掛かりな装置が必要であり、操作が煩雑となり、また、吸着剤によってフレッシュな乳がもつ乳感、ボリューム感を損失してしまうという問題点がある。
Conventionally, flavors or flavor improvers obtained by treating milk and dairy products with proteases have been proposed.
For example, milk containing milk fat, sugar, an amino acid derived from a proteolytic enzyme processed product of milk protein, and water is aged under conditions of pH 3.5 to 4.5, and the food and drink have a natural feeling. There is described a method for producing a flavor imparting flavor and a flavor improving agent for improving a mellow flavor of food and drink. In this, it is described that a fragrance | flavor and a flavor improving agent can be manufactured, performing the enzymatic decomposition of milk protein (patent document 1). However, in this production method, the Maillard reaction with an amino acid and a sugar easily occurs, so that the obtained flavor and flavor improver have a flavor different from that of fresh milk. In addition, many commercially available proteases have an optimum pH in a neutral range. However, in Patent Document 1, the protease that can be used is limited to the use of an acidic protease because it is aged under conditions of pH 3.5 to 4.5. Therefore, a complex flavor cannot be expected. Furthermore, in the examples, there is a problem that the enzyme reaction time and aging require a long time of 42 hours or more.
A method for producing a natural taste flavor for dairy products consisting of an enzyme-treated product obtained by degrading whey with a proteolytic enzyme and bringing the resulting enzyme-degraded product into contact with an adsorbent and then eluting with an ethyl alcohol solution Has been reported (Patent Document 2). However, this method requires a large-scale apparatus for adsorption and elution with the adsorbent, which makes the operation complicated, and causes the loss of milky feeling and volume feeling of fresh milk due to the adsorbent. There is a point.
その他、全乳の濃縮乳に、蛋白分解酵素並びに前胃エステラーゼを添加して酵素処理をし、チーズ風味組成物を製造する方法について報告がある（特許文献３）。また、バターやチーズなどの一般的な乳製品フレーバーではなく、ミルキー風味およびこく味を有する発酵乳フレーバーを製造する方法として、生クリーム（クリーム）又はバター、および脱脂粉乳を含有する基質に、リパーゼ、プロテアーゼならびに乳酸菌を作用させることが提案されている（特許文献４）。乳清蛋白質のプロテアーゼ処理物に、乳脂のリパーゼ処理物を併用した飲食品の風味改良剤が報告されている（特許文献５）。しかしながら、上記のような従来提案のものは、強いチーズの風味を有する組成物、ミルキー風味をもつ発酵乳フレーバー、飲食品の異味、異臭をマスキングする風味改良剤などであり、フレッシュな乳の風味あるいは香味を増強あるいは付与する香味付与物ではなかった。 In addition, there is a report on a method for producing a cheese flavor composition by adding a proteolytic enzyme and a pre-gastric esterase to concentrated milk of whole milk and performing enzyme treatment (Patent Document 3). In addition, as a method for producing a fermented milk flavor having a milky flavor and a rich taste instead of a general dairy flavor such as butter and cheese, a lipase is applied to a substrate containing fresh cream (cream) or butter and skim milk powder. It has been proposed to act proteases and lactic acid bacteria (Patent Document 4). A flavor improver for foods and drinks in which a whey protein protease-treated product is combined with a milk fat lipase-treated product has been reported (Patent Document 5). However, the conventional proposals as described above are compositions having a strong cheese flavor, fermented milk flavors with a milky flavor, flavors of foods and beverages, flavor improvers that mask off-flavors, etc., and a fresh milk flavor. Alternatively, it was not a flavor enhancer that enhances or imparts flavor.
そこで本発明は、フレッシュな乳の香味を有する香味付与物を提供することを目的とする。詳しくは、フレッシュな乳の香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を有する香味付与物を提供することを目的とする。
さらには、該香味付与物を製造する方法、および該香味付与物を配合することにより、フレッシュな乳の香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）が付与または増強された飲食品を提供することを目的とする。
Then, an object of this invention is to provide the flavor imparting substance which has the flavor of fresh milk. Specifically, we provide flavoring products that have a fresh milk flavor, in particular, a fresh milk feeling (milk feeling, milkiness, milk sweetness), and a fresh milk richness (volume feeling, body taste). The purpose is to do.
Furthermore, a method for producing the flavor enhancer, and by blending the flavor enhancer, the flavor of fresh milk, in particular, the fresh milk feeling (milk feeling, milkiness, sweetness of milk), It aims at providing the food / beverage products to which the rich feeling (volume feeling, kokumi) of fresh milk was provided or enhanced.
本発明者らは、上記課題を解決するために、鋭意研究を重ねた結果、特定の乳製品の混合物、さらには特定の混合比からなる乳製品の混合物をプロテアーゼ処理することにより、フレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を付与あるいは増強することができる香味付与物が得られることを見出した。
詳しくは、以下のＡ成分、Ｂ成分およびＣ成分のうち、少なくとも２成分以上からなる混合物をプロテアーゼ処理することにより、フレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を付与あるいは増強することができる香味付与物が得られることを見出した。また、以下のＡ成分のプロテアーゼ処理物、Ｂ成分のプロテアーゼ処理物、および、Ｃ成分のプロテアーゼ処理物のうち、少なくとも２種以上を併用することにより、フレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を付与あるいは増強することができる香味付与物が得られることを見出した。
Ａ成分；クリーム、
Ｂ成分；バターミルクまたはバターミルクパウダー、
Ｃ成分；牛乳、濃縮乳、全粉乳、脱脂粉乳、脱脂濃縮乳及びトータルミルクプロテインからなる群より選択される１種以上。
As a result of intensive studies to solve the above problems, the present inventors have conducted a protease treatment on a mixture of a specific dairy product and a mixture of dairy products having a specific mixing ratio. A flavoring product that can impart or enhance the flavor of fresh milk, especially the freshness of milk (milkiness, milkiness, sweetness of milk), and the richness of milk (volumeiness, richness). It was found that it can be obtained.
Specifically, by subjecting a mixture comprising at least two of the following A component, B component and C component to protease treatment, the flavor of fresh milk, in particular, the fresh milk feeling (milk feeling, milk It has been found that a flavor imparting product capable of imparting or enhancing the richness (volumeiness, rich taste) of fresh milk can be obtained. In addition, by using at least two or more of the following A component protease-treated product, B component protease-treated product, and C component protease-treated product, the flavor of fresh milk, particularly fresh It was found that a flavor imparting product capable of imparting or enhancing the milky feeling (milky feeling, milkiness, milk sweetness) and the fresh milk richness (volumeiness, richness) can be obtained.
A component; cream,
B component; buttermilk or buttermilk powder,
Component C: one or more selected from the group consisting of milk, concentrated milk, whole milk powder, skim milk powder, skim concentrated milk and total milk protein.
本発明により、フレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を有する香味付与物を得ることができる。本発明の香味付与物を飲食品に配合することにより、飲食品にフレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を付与あるいは増強することができ、嗜好性に優れた飲食品を提供することができる。 According to the present invention, the flavor imparted by the flavor of fresh milk, in particular, the fresh milk feeling (milk feeling, milkiness, milk sweetness), and the fresh milk richness (volume feeling, rich taste). Can be obtained. By blending the flavor-imparting product of the present invention into a food or drink, the flavor of fresh milk in the food or drink, particularly the milky feeling (milkiness, milkiness, milk sweetness) of fresh milk, A rich feeling (volume feeling, kokumi) can be imparted or enhanced, and a food or drink excellent in palatability can be provided.
以下、本発明の実施形態について説明する。
Ａ成分は、クリーム（生クリームともいう）である。本発明では、乳脂肪を45〜47質量％程度含有するクリームを使用することが好ましい。
Ｂ成分は、バターミルクまたはバターミルクパウダーである。バターミルクには、バター製造時にバターから分離された水溶部であるバターミルク、及びバターミルクを殺菌し、水分を65質量％になるまで濃縮した濃縮バターミルクを含む。またバターミルクパウダーとは、バターミルクから水分を除いて乾燥し、粉末状にしたものをいう。
Hereinafter, embodiments of the present invention will be described.
A component is a cream (it is also called fresh cream). In the present invention, it is preferable to use a cream containing about 45 to 47% by mass of milk fat.
Component B is buttermilk or buttermilk powder. Buttermilk includes buttermilk, which is a water-soluble part separated from butter at the time of producing butter, and concentrated buttermilk that has been sterilized and concentrated to 65% by weight of water. The buttermilk powder refers to a product obtained by removing moisture from buttermilk and drying it into a powder.
Ｃ成分は、牛乳、濃縮乳、全粉乳、脱脂粉乳、脱脂濃縮乳及びトータルミルクプロテインからなる群より選択される１種以上、である。前記Ｃ成分のうち、牛乳を除く乳製品はいずれも、牛乳から濃縮または脱脂により水分または脂肪を一定量以下に除去したものであって、原料の牛乳に含まれる蛋白質組成（蛋白質組成比、及び蛋白質総含有量）が変化していないものである。なお、糖質に起因する“こげ”味を抑制するという観点から、Ｃ成分として、牛乳、濃縮乳、全粉乳、及びトータルミルクプロテインからなる群より選択される１種以上、を用いることが更に好ましい。また、得られた香味付与物の香味の強度および水分活性の観点から、Ｃ成分としては、濃縮乳、全粉乳及びトータルミルクプロテインからなる群より選択される１種以上が好ましい。 Component C is at least one selected from the group consisting of milk, concentrated milk, whole milk powder, skim milk powder, skim milk concentrate and total milk protein. Among the components C, dairy products excluding milk are those in which water or fat is removed from milk by concentration or defatting to a certain amount or less, and the protein composition (protein composition ratio, and The total protein content is unchanged. In addition, from the viewpoint of suppressing the “burning” taste caused by carbohydrates, it is further possible to use at least one selected from the group consisting of milk, concentrated milk, whole milk powder, and total milk protein as the C component. preferable. Moreover, from a viewpoint of the flavor intensity | strength and water activity of the obtained flavor imparting substance, as C component, 1 or more types selected from the group which consists of concentrated milk, whole milk powder, and total milk protein are preferable.
本明細書において、「牛乳」とは、生乳を含む牛の乳をいう。「濃縮乳」とは牛乳を濃縮したものをいう。「濃縮乳」は、全脂濃縮乳ともよぶ。「全粉乳」とは、牛乳の殆ど全ての水分を除去し、粉末状にしたものをいう。「全粉乳」は、全脂粉乳ともよぶ。「脱脂粉乳」とは、牛乳の乳脂肪分を除去したものから殆ど全ての水分を除去し、粉末状にしたものをいう。「脱脂濃縮乳」とは、牛乳の乳脂肪分を除去したものを濃縮したものをいう。「トータルミルクプロテイン」とは、牛乳中に含まれる蛋白質を限外濾過技術により濃縮・噴霧乾燥したものであり、カゼイン蛋白質、ホエイ蛋白質の両方を含有し、乳清蛋白質とは区別される。トータルミルクプロテインは、ミルクプロテインコンセントレート、総合乳蛋白質ともよぶ。Ｃ成分は、上記乳製品や牛乳の中から、１種または２種以上を混合して使用することができる。
上記Ａ〜Ｃ成分は、市販品を使用することができる。また、生乳を使用し、公知の技術により調製したものを使用することもできる。
As used herein, “milk” refers to cow's milk including raw milk. “Concentrated milk” refers to concentrated milk. “Concentrated milk” is also called full-fat concentrated milk. “Whole milk powder” refers to a milk powder obtained by removing almost all the water from milk. “Whole milk powder” is also called whole milk powder. “Skim milk powder” refers to a product obtained by removing almost all the water from the milk from which milk fat has been removed, and making it into a powder form. “Degreased concentrated milk” refers to a concentrated product obtained by removing the milk fat content of milk. “Total milk protein” is a protein obtained by concentrating and spray-drying a protein contained in milk by an ultrafiltration technique, and contains both casein protein and whey protein, and is distinguished from whey protein. Total milk protein is also called milk protein concentrate or total milk protein. C component can be used 1 type or in mixture of 2 or more types from the said dairy products and milk.
A commercial item can be used for said AC component. In addition, raw milk prepared by a known technique can be used.
上記Ａ〜Ｃ成分のうち２成分以上からなる混合物をプロテアーゼ処理し、香味付与物の有効成分であるプロテアーゼ処理物を調製する。
Ａ成分およびＢ成分からなる混合物の場合には、Ａ成分由来の蛋白質１００質量部に対し、Ｂ成分由来の蛋白質が６０〜２０００質量部となるように混合することが好ましい。
Ａ成分およびＣ成分からなる混合物の場合には、Ａ成分由来の蛋白質１００質量部に対し、Ｃ成分由来の蛋白質が６０〜２０００質量部となるように混合することが好ましい。
Ｂ成分およびＣ成分からなる混合物の場合には、Ｂ成分由来の蛋白質１００質量部に対して、およびＣ成分由来の蛋白質が１０〜１０００質量部となるように混合することが好ましい。
Ａ成分、Ｂ成分、およびＣ成分からなる混合物の場合には、Ａ成分由来の蛋白質１００質量部に対し、Ｂ成分由来の蛋白質が６０〜２０００質量部、Ｃ成分由来の蛋白質が６０〜２０００質量部となるように混合することが好ましい。
A mixture comprising two or more of the components A to C is treated with a protease to prepare a protease-treated product that is an active ingredient of a flavor imparting product.
In the case of a mixture composed of the A component and the B component, it is preferable to mix so that the protein derived from the B component is 60 to 2000 parts by mass with respect to 100 parts by mass of the protein derived from the A component.
In the case of a mixture composed of the A component and the C component, it is preferable to mix so that the protein derived from the C component is 60 to 2000 parts by mass with respect to 100 parts by mass of the protein derived from the A component.
In the case of a mixture composed of the B component and the C component, it is preferable to mix so that the protein derived from the C component is 10 to 1000 parts by mass with respect to 100 parts by mass of the protein derived from the B component.
In the case of a mixture comprising the A component, the B component, and the C component, 60 to 2000 parts by mass of the protein derived from the B component and 60 to 2000 parts by mass of the protein derived from the C component with respect to 100 parts by mass of the protein derived from the A component. It is preferable to mix so that it may become a part.
本発明では、プロテアーゼは、アスペルギルス属の微生物を起源とするプロテアーゼを単独で使用することができる。または、アスペルギルス属の微生物を起源とするプロテアーゼに、次のプロテアーゼ群から選ばれる１種類以上のプロテアーゼを併用することができる。プロテアーゼ群とは、リゾプス属、バシラス属、上記とは異なるアスペルギルス属などの微生物を起源とするプロテアーゼ； パパイン、プロメラインなどの植物から得られるプロテアーゼ； および、動物の臓器から得られるトリプシンなどのプロテアーゼである。本発明では、至適ｐHが酸性域、中性域、アルカリ性域のいずれのプロテアーゼも使用することができる。 In the present invention, as the protease, a protease originating from a microorganism belonging to the genus Aspergillus can be used alone. Alternatively, one or more proteases selected from the following protease group can be used in combination with a protease originating from a microorganism belonging to the genus Aspergillus. The protease group includes proteases derived from microorganisms such as Rhizopus, Bacillus, and Aspergillus, which are different from the above; proteases obtained from plants such as papain and promeline; and proteases such as trypsin obtained from animal organs It is. In the present invention, any protease having an optimum pH of an acidic range, neutral range, or alkaline range can be used.
プロテアーゼは、基質である上記Ａ成分〜Ｃ成分の２成分以上からなる混合物の種類・濃度、酵素の種類・力価、反応温度により異なるが、一般的には、基質中の蛋白質１ｇに対して0.0001〜0.07ｇとなるように使用することが好ましい。
本発明のプロテアーゼ処理におけるプロテアーゼ反応の温度は、特に制限はなく、酵素作用の発現する最適温度を含む範囲から選ばれる。通常３０℃〜７０℃の範囲から選ばれるが、好ましくは乳のフレッシュ感を損なうことのないように６０℃〜７０℃の高温よりも低い温度とする。
反応時間は、特に限定されないが、酵素反応中の腐敗を防止するためにも、目的の風味を３０分〜８時間で得られるようにする。例えば、４０〜５０℃で３時間攪拌することが好ましい。
Protease varies depending on the type / concentration of the mixture consisting of two or more components A to C as a substrate, the type / titer of the enzyme, and the reaction temperature. It is preferable to use it so that it may become 0.0001-0.07g.
The temperature of the protease reaction in the protease treatment of the present invention is not particularly limited and is selected from a range including the optimum temperature at which the enzyme action is manifested. The temperature is usually selected from the range of 30 ° C to 70 ° C, but is preferably set to a temperature lower than the high temperature of 60 ° C to 70 ° C so as not to impair the freshness of milk.
Although reaction time is not specifically limited, In order to prevent decay during an enzyme reaction, it is made to obtain the target flavor in 30 minutes-8 hours. For example, it is preferable to stir at 40-50 degreeC for 3 hours.
反応時のｐＨについては、特に限定されないが、一般的には、使用するプロテアーゼの至適ｐＨで反応させることができ、また、特にｐＨを調整しなくてもプロテアーゼ処理を行うことができる。
酵素反応の停止は、酵素の失活条件にみあった温度（例えば、９０℃１０分間など）で加熱し、酵素を失活させる。乳のフレッシュ感を損なうことのないように必要以上に加熱しないことが好ましい。
かくして、Ａ成分〜Ｃ成分のうち２成分以上からなる混合物のプロテアーゼ処理物を調製することができる。
The pH during the reaction is not particularly limited, but in general, the reaction can be carried out at the optimum pH of the protease to be used, and the protease treatment can be carried out without particularly adjusting the pH.
To stop the enzyme reaction, the enzyme is deactivated by heating at a temperature (for example, 90 ° C. for 10 minutes) suitable for the enzyme deactivation conditions. It is preferable not to heat more than necessary so as not to impair the freshness of the milk.
Thus, a protease-treated product of a mixture comprising two or more components from the A component to the C component can be prepared.
また、本発明では、上記Ａ成分〜Ｃ成分を別々にプロテアーゼ処理した後、少なくとも２種類以上を混合したプロテアーゼ処理物の混合物を調製し、香味付与物の有効成分とすることもできる。
Ａ成分〜Ｃ成分を別々にプロテアーゼ処理する際に使用できるプロテアーゼの種類、プロテアーゼ処理の方法、条件などは、前述と同様にして行うことができる。
Ａ成分〜Ｃ成分のプロテアーゼ処理物を混合する際には、以下の重量比で混合することが好ましい。
Ａ成分のプロテアーゼ処理物とＢ成分のプロテアーゼ処理物を混合する場合は、Ａ成分のプロテアーゼ処理物１００質量部に対して、Ｂ成分のプロテアーゼ処理物が１０〜１００質量部となるように混合することが好ましい。
Ａ成分のプロテアーゼ処理物とＣ成分のプロテアーゼ処理物を混合する場合は、Ａ成分のプロテアーゼ処理物１００質量部に対して、Ｃ成分のプロテアーゼ処理物が１０〜１２５質量部となるように混合することが好ましい。
Ｂ成分のプロテアーゼ処理物とＣ成分のプロテアーゼ処理物を混合する場合は、Ｂ成分のプロテアーゼ処理物１００質量部に対して、Ｃ成分のプロテアーゼ処理物が２５〜５００質量部となるように混合することが好ましい。
Ａ成分のプロテアーゼ処理物、Ｂ成分のプロテアーゼ処理物、Ｃ成分のプロテアーゼ処理物を混合する場合は、Ａ成分のプロテアーゼ処理物１００質量部に対して、Ｂ成分のプロテアーゼ処理物が１０〜１００質量部、Ｃ成分のプロテアーゼ処理物が１０〜１２５質量部となるように混合することが好ましい。
Moreover, in this invention, after protease-treating said A component-C component separately, the mixture of the protease processed material which mixed at least 2 or more types can be prepared, and it can also be used as an active ingredient of a flavor imparting substance.
The kind of protease, protease treatment method, conditions, and the like that can be used when separately treating the A component to the C component with protease can be carried out in the same manner as described above.
When the protease-treated products of components A to C are mixed, it is preferable to mix them in the following weight ratio.
When mixing the A component protease-treated product and the B component protease-treated product, the B component protease treated product is mixed so that the B component protease treated product is 10 to 100 parts by mass. It is preferable.
When mixing A component protease treatment product and C component protease treatment product, mix so that C component protease treatment product is 10 to 125 parts by mass with respect to 100 parts by mass of A component protease treatment product. It is preferable.
When mixing the B component protease treatment product and the C component protease treatment product, the C component protease treatment product is mixed such that the C component protease treatment product is 25 to 500 parts by mass. It is preferable.
When mixing A component protease treatment product, B component protease treatment product, and C component protease treatment product, the B component protease treatment product is 10 to 100 parts by mass with respect to 100 parts by mass of the A component protease treatment product. It is preferable to mix so that the protease treatment product of a part and C component may be 10-125 mass parts.
本発明で得られたプロテアーゼ処理物は、そのままでも香味付与物として使用することができる。
また、プロテアーゼ処理物に、任意の他の成分を配合し、香味付与物とすることもできる。任意の他の成分とは、例えば、牛乳、生クリーム（クリーム）、バターなどに含まれる乳脂肪をリパーゼ処理したものなどのミルク系天然香料素材や合成香料素材および両者を調合したミルク系フレーバー（特許庁公報 周知・慣用技術集（香料）第II部 食品用香料 ２５８頁〜３４７頁）などがあげられる。
本発明では、香味付与物中に、上記で得られたプロテーゼ処理物を、７０〜１００質量％含有することが好ましい。
The protease-treated product obtained in the present invention can be used as a flavor imparting agent as it is.
Moreover, arbitrary other components can be mix | blended with a protease processed material, and it can also be set as a flavor imparting substance. Optional other ingredients include, for example, milk-based natural fragrance materials such as milk, fresh cream (cream), and lipase-treated milk fat contained in butter, etc. Gazette of the Patent Office, Collection of Known and Conventional Techniques (Fragrance) Part II Food Fragrance, pages 258 to 347).
In this invention, it is preferable to contain 70-100 mass% of prosthesis processed materials obtained above in the flavor imparting substance.
本発明の香味付与物の利用形態は、特に制限されるものではない。すなわち、プロテアーゼ処理物をそのままの形で飲食品に添加することもできるし、粉末状、顆粒状、液状、乳化液状、ペースト状などの形態にしてもよい。例えば、プロテアーゼ処理物に、アラビアガム、デキストリン、脱脂粉乳などを添加して粉末状、顆粒状にしたり、エタノール、プロピレングリコール、グリセリンに溶解させて液状にしたり、砂糖などの糖やパーム油などの油脂を添加してペースト状にしたり、乳化剤を添加して乳化したりすることができる。 The usage form of the flavor imparting substance of the present invention is not particularly limited. That is, the protease-treated product can be added to the food or drink as it is, or may be in the form of powder, granule, liquid, emulsified liquid, paste or the like. For example, gum arabic, dextrin, skimmed milk powder, etc. are added to a protease-treated product to form powder or granules, dissolved in ethanol, propylene glycol or glycerin to form liquid, sugar such as sugar or palm oil Fats and oils can be added to make a paste, or an emulsifier can be added to emulsify.
本発明のプロテアーゼ処理物を含有する香味付与物は、飲食品に配合することができる。配合できる飲食品としては、例えば、コーヒー、カフェオレ、ミルクティー、乳酸菌飲料などの飲料； アイスクリーム、アイスミルク、ラクトアイス、シャーベットなどの冷菓； マーガリン、チーズ、ヨーグルトなどの乳製品； プリン、ムース、ゼリー、ケーキなどのデザート類； クッキー、スナック、キャンディー、ガムなどの製菓； ドレッシング、マヨネーズなどの調味料類； シチュー、カレーなどの調理食品； クリーム類などがあげられる。
飲食品に配合する場合は、本発明の香味付与物を、飲食品の全重量に対し、０．０１〜１０質量％、好ましくは０．０５〜１質量％配合することができる。
The flavor imparting substance containing the protease-treated product of the present invention can be blended in food and drink. Examples of foods and drinks that can be blended include beverages such as coffee, cafe au lait, milk tea, and lactic acid bacteria beverages; frozen desserts such as ice cream, ice milk, lacto ice, and sherbet; dairy products such as margarine, cheese, and yogurt; pudding, mousse, Examples include desserts such as jelly and cake; confectionery such as cookies, snacks, candy and gum; seasonings such as dressing and mayonnaise; cooked foods such as stew and curry; and creams.
When mix | blending with food-drinks, the flavor imparting substance of this invention is 0.01-10 mass% with respect to the total weight of food-drinks, Preferably 0.05-1 mass% can be mix | blended.
本発明により、フレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を有する香味付与物を得ることができる。本発明の香味付与物を飲食品に配合することにより、飲食品にフレッシュな乳のもつ香味、とくに、フレッシュな乳の乳感（ミルク感、乳くささ、乳の甘さ）、フレッシュな乳の濃厚感（ボリューム感、こく味）を付与あるいは増強することができる。 According to the present invention, the flavor imparted by the flavor of fresh milk, in particular, the fresh milk feeling (milk feeling, milkiness, milk sweetness), and the fresh milk richness (volume feeling, rich taste). Can be obtained. By blending the flavor-imparting product of the present invention into a food or drink, the flavor of fresh milk in the food or drink, particularly the milky feeling (milkiness, milkiness, milk sweetness) of fresh milk, A rich feeling (volume feeling, rich taste) can be imparted or enhanced.
以下、実施例をあげて本発明を更に具体的に説明するが、本発明はこれらの実施例によって何ら限定されるものではない。
（実施例１）
市販生クリーム（クリーム）（乳脂肪45.0質量％、蛋白質1.6質量％、糖質2.3質量％、水分50.7質量％）800ｇ、および、濃縮バターミルク（乳脂肪2.6質量％、蛋白質11.3質量％、糖質18.3質量％、水分65.0質量％）200ｇを混合し（Ａ成分由来の蛋白質１００質量部に対し、Ｂ成分由来の蛋白質が１７７質量部）、90℃で10分間殺菌して、50℃まで冷却後、アスペルギルス・オリゼ（Aspergillus oryzae）由来のプロテアーゼA２G（天野エンザイム社製）0.5ｇを添加して、50℃で3時間、攪拌しながら酵素反応（プロテアーゼ処理）を行った。その後、90℃で10分間加熱して酵素を失活させ、70℃付近でホモジナイザーにより乳化し、プロテアーゼ処理物を得た。
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.
Example 1
800g of fresh cream (cream) (milk fat 45.0%, protein 1.6%, carbohydrate 2.3%, moisture 50.7%) and concentrated buttermilk (milk fat 2.6%, protein 11.3%, sugar 200g (18.3% by mass, moisture 65.0% by mass) was mixed (100 parts by mass of protein derived from component A, 177 parts by mass of protein from component B), sterilized at 90 ° C. for 10 minutes, and cooled to 50 ° C. Then, 0.5 g of protease A2G (manufactured by Amano Enzyme) derived from Aspergillus oryzae was added, and an enzyme reaction (protease treatment) was performed with stirring at 50 ° C. for 3 hours. Thereafter, the enzyme was inactivated by heating at 90 ° C. for 10 minutes, and emulsified with a homogenizer at around 70 ° C. to obtain a protease-treated product.
（実施例２）
市販生クリーム（クリーム）（乳脂肪45.0質量％、蛋白質1.6質量％、糖質2.3質量％、水分50.7質量％）900ｇ、およびトータルミルクプロテイン（乳脂肪2.0質量％、蛋白質80.0質量％、糖質4.0質量％、水分6.0質量％）100ｇを混合し（Ａ成分由来の蛋白質１００質量部に対して、Ｃ成分由来の蛋白質が５５６質量部）、90℃で10分間殺菌して、50℃まで冷却後、アスペルギルス・オリゼ（Aspergillus oryzae）由来のフレーバーザイム500L（ノボザイム社製）5ｇを添加して、50℃で3時間、攪拌しながら酵素反応を行った。90℃で10分間加熱して酵素を失活させ、70℃付近でホモジナイザーにより乳化し、プロテアーゼ処理物を得た。
(Example 2)
Commercial cream (cream) (milk fat 45.0% by weight, protein 1.6% by weight, sugar 2.3% by weight, moisture 50.7% by weight) 900g, and total milk protein (milk fat 2.0% by weight, protein 80.0% by weight, sugar 4.0 (100% by mass, moisture 6.0% by mass) is mixed (100 parts by mass of protein derived from component A, 556 parts by mass of protein from component C), sterilized at 90 ° C. for 10 minutes, and cooled to 50 ° C. Then, 5 g of flavorzyme 500L (manufactured by Novozyme) derived from Aspergillus oryzae was added, and the enzyme reaction was carried out with stirring at 50 ° C. for 3 hours. The enzyme was inactivated by heating at 90 ° C. for 10 minutes and emulsified with a homogenizer at around 70 ° C. to obtain a protease-treated product.
（実施例３）
全脂濃縮乳（乳脂肪10.5質量％、蛋白質8.7質量％、糖質13.7質量％、水分65.1質量％）800ｇ、および、バターミルクパウダー（乳脂肪7.0質量％、蛋白質33.4質量％、糖質48.4質量％、水分3.7質量％）200ｇを混合し（Ｂ成分由来の蛋白質１００質量部に対して、Ｃ成分由来の蛋白質が１０４質量部）、90℃で10分間殺菌して、50℃まで冷却後、アスペルギルス・オリゼ（Aspergillus oryzae）由来のプロテアーゼA２G（天野エンザイム社製）0.5ｇを添加して、50℃で3時間、攪拌しながら酵素反応を行った。90℃で10分間加熱して酵素を失活させ、70℃付近でホモジナイザーにより乳化し、プロテアーゼ処理物を得た。
(Example 3)
Full-fat concentrated milk (milk fat 10.5% by mass, protein 8.7% by mass, sugar 13.7% by mass, moisture 65.1% by mass) 800g, and buttermilk powder (milk fat 7.0% by mass, protein 33.4% by mass, carbohydrate 48.4% by mass %, Moisture 3.7 mass%) 200 g (100 parts by mass of protein derived from component B, 104 parts by mass of protein derived from component C), sterilized at 90 ° C. for 10 minutes, cooled to 50 ° C., 0.5 g of protease A2G (manufactured by Amano Enzyme) derived from Aspergillus oryzae was added, and the enzyme reaction was carried out with stirring at 50 ° C. for 3 hours. The enzyme was inactivated by heating at 90 ° C. for 10 minutes and emulsified with a homogenizer at around 70 ° C. to obtain a protease-treated product.
（実施例４）
市販生クリーム（クリーム）（乳脂肪45.0質量％、蛋白質1.6質量％、糖質2.3質量％、水分50.7質量％）550ｇ、濃縮バターミルク（乳脂肪2.6％、蛋白質11.3％、糖質18.3％、水分65.0％）300ｇ、および、全脂粉乳（乳脂肪25.3％、蛋白質25.3％、糖質40.6％、水分2.5％）150ｇを混合し（Ａ成分由来の蛋白質１００質量部に対して、Ｂ成分由来の蛋白質が３８５質量部、Ｃ成分由来の蛋白質が４３１質量部）、90℃で10分殺菌して、50℃まで冷却後、アスペルギルス・オリゼ（Aspergillus oryzae）由来のフレーバーザイム500L（ノボザイム社製）5ｇを添加して、50℃で3時間、攪拌しながら酵素反応を行った。90℃で10分間加熱して酵素を失活させ、70℃付近でホモジナイザーにより乳化し、プロテアーゼ処理物を得た。
Example 4
550 g of commercial cream (cream) (milk fat 45.0%, protein 1.6%, carbohydrate 2.3%, moisture 50.7%), concentrated buttermilk (milk fat 2.6%, protein 11.3%, carbohydrates 18.3%, moisture 65.0%) 300g, and 150g of whole milk powder (milk fat 25.3%, protein 25.3%, carbohydrates 40.6%, water 2.5%) (mixed from 100 parts by weight of protein derived from component A, derived from component B) 385 parts by weight of protein and 431 parts by weight of protein derived from component C), sterilized at 90 ° C. for 10 minutes, cooled to 50 ° C., and 5 g of flavorzyme derived from Aspergillus oryzae (manufactured by Novozyme) 5 g The enzyme reaction was carried out with stirring at 50 ° C. for 3 hours. The enzyme was inactivated by heating at 90 ° C. for 10 minutes and emulsified with a homogenizer at around 70 ° C. to obtain a protease-treated product.
（比較例１〜３）
市販生クリーム（クリーム）（乳脂肪45.0質量％、蛋白質1.6質量％、糖質2.3質量％、水分50.7質量％）、濃縮バターミルク（乳脂肪2.6％、蛋白質11.3％、糖質18.3％、水分65.0％）、全脂濃縮乳（乳脂肪10.5質量％、蛋白質8.7質量％、糖質13.7質量％、水分65.1質量％）のそれぞれ1000ｇに、プロテアーゼA２G（天野エンザイム社製）0.5ｇを添加し、50℃で3時間、攪拌しながら酵素反応を行い、90℃で10分間加熱して酵素を失活させ、70℃付近でホモジナイザーにより乳化して、これら乳製品の単独のプロテアーゼ処理物、つまり生クリーム（クリーム）のプロテアーゼ処理物（比較例１）、濃縮バターミルクのプロテアーゼ処理物（比較例２）、全脂濃縮乳のプロテアーゼ処理物（比較例３）を得た。
(Comparative Examples 1-3)
Commercial fresh cream (cream) (milk fat 45.0%, protein 1.6%, sugar 2.3%, moisture 50.7%), concentrated buttermilk (milk fat 2.6%, protein 11.3%, sugar 18.3%, moisture 65.0 %), Whole fat concentrated milk (milk fat 10.5% by mass, protein 8.7% by mass, carbohydrates 13.7% by mass, moisture 65.1% by mass), respectively, 0.5 g of protease A2G (manufactured by Amano Enzyme) is added, Enzyme reaction with stirring for 3 hours at ℃, heat for 10 minutes at 90 ℃ to inactivate the enzyme, emulsify with a homogenizer at around 70 ℃, and treat these dairy products with only protease, that is, fresh cream (Cream) processed protease (Comparative Example 1), concentrated buttermilk processed protease (Comparative Example 2), and whole fat concentrated milk processed protease (Comparative Example 3).
（試験例１）
実施例１〜４で得られたプロテアーゼ処理物、および比較例１〜３で得られたプロテアーゼ処理物を、香味付与物として使用し、市販のラクトアイス、ミルクティー、缶コーヒーのそれぞれに、0.1質量％添加して、常法により各飲食品を調製した。
プロテアーゼ処理物を添加した各飲食品およびプロテアーゼ処理物無添加の各飲食品について試食または試飲を行い、官能評価の比較を専門パネラー１２人で実施した。
官能評価は、フレッシュな乳の甘さ、乳くささ、ミルク感、濃厚感について、効果がないものを０点、効果がわずかに認められるが非常に弱いものを１点、明らかに効果が認められるものを２点、効果が非常に大きいものを３点として評価した。評価結果は、１２人の評価点の平均点とした。その結果を表１に示す。
表１から明らかなように、本発明のプロテアーゼ処理物（香味付与物）は、無添加品および乳製品の単独のプロテアーゼ処理物に比べ、飲食品にフレッシュな乳の甘さ、乳くささ、ミルク感、濃厚感を与えていた。
(Test Example 1)
The protease-treated product obtained in Examples 1 to 4 and the protease-treated product obtained in Comparative Examples 1 to 3 were used as flavoring agents, and 0.1 mass for each of commercially available lacto ice, milk tea, and canned coffee. %, And each food and drink was prepared by a conventional method.
Each food / beverage product to which the protease-treated product was added and each food / beverage product to which the protease-treated product was not added were sampled or sampled, and sensory evaluations were compared by 12 expert panelists.
In sensory evaluation, fresh milk sweetness, milkiness, milk feeling, and richness are clearly ineffective, with 0 points for ineffectiveness and 1 point for slightly weaker but less effective. Evaluation was made with 2 points, and 3 points with very large effects. The evaluation result was the average of 12 evaluation points. The results are shown in Table 1.
As is clear from Table 1, the protease-treated product (flavoring product) of the present invention has a fresh milk sweetness, milkiness, and milk compared to a single protease-treated product of additive-free products and dairy products. A feeling of richness was given.
表１
（実施例５）
市販生クリーム（クリーム）（乳脂肪45.0質量％、蛋白質1.6質量％、糖質2.3質量％、水分50.7質量％）550ｇ、濃縮バターミルク（乳脂肪2.6％、蛋白質11.3％、糖質18.3％、水分65.0％）300ｇ、および、全脂粉乳（乳脂肪25.3％、蛋白質25.3％、糖質40.6％、水分2.5％）150ｇからなる混合物（Ａ成分由来の蛋白質１００質量部に対して、Ｂ成分由来の蛋白質が３８５質量部、Ｃ成分由来の蛋白質が４３１質量部）に、表２に示した各プロテアーゼを用いて、45℃または50℃にて、3時間または4時間攪拌しながらプロテアーゼ反応を行なった。その後、90℃で10分間加熱して酵素を失活させ、プロテアーゼ処理物を得た。
各プロテアーゼ処理物に、プロピレングリコールを20質量％加えてホモジナイザーにより乳化し、各香味付与物を調整した。
(Example 5)
550 g of commercial cream (cream) (milk fat 45.0%, protein 1.6%, carbohydrate 2.3%, moisture 50.7%), concentrated buttermilk (milk fat 2.6%, protein 11.3%, carbohydrates 18.3%, moisture 65.0%) 300g, and a mixture of 150g of whole milk powder (milk fat 25.3%, protein 25.3%, carbohydrates 40.6%, moisture 2.5%) (100 parts by mass of protein derived from component A, derived from component B) Protease reaction was carried out at 45 ° C. or 50 ° C. with stirring for 3 hours or 4 hours using 385 parts by weight of protein and 431 parts by weight of protein derived from component C) at 45 ° C. or 50 ° C. . Thereafter, the enzyme was inactivated by heating at 90 ° C. for 10 minutes to obtain a protease-treated product.
20 mass% of propylene glycol was added to each protease-treated product and emulsified with a homogenizer to prepare each flavor imparting product.
（試験例２）
実施例５で得られた各香味付与物を、市販のラクトアイスにそれぞれ0.1質量％ずつ添加した。
各香味付与物添加のラクトアイスと香味付与物無添加のラクトアイスとの比較を専門パネラー１２人で実施した。評価点は、プロテアーゼを単独で使用して調製した香味付与物（表２の１および６）を添加したラクトアイスにおけるフレッシュな乳の甘さ、乳くささ、ミルク感、濃厚感の総合評価を１点とした時に、これと比較して効果のないものを０点、効果があるものを２点、強く効果があるものを３点とした。専門パネラー１２人によりの評価の平均点（小数点第２位を四捨五入したもの）を評価点として表に示した（表２）。
表２に示したように、アスペルギルス・オリゼ（Aspergillus oryzae）由来のプロテアーゼ単独を使用して得られたプロテアーゼ処理物、または、アスペルギルス・オリゼ（Aspergillus oryzae）にこれと起源の異なるプロテアーゼを併用して得られたプロテアーゼ処理物を含有する香味付与物は、フレッシュな乳の甘さ、乳くささ、ミルク感、濃厚感において効果が認められた。
(Test Example 2)
Each flavor imparting substance obtained in Example 5 was added to commercially available lacto ice by 0.1% by mass.
Comparison between each flavor imparting lacto ice added and no flavor imparting lacto ice was performed by 12 expert panelists. The evaluation score is 1 point for overall evaluation of sweetness, milkiness, milkiness, and richness of fresh milk in lacto ice added with flavor enhancers (1 and 6 in Table 2) prepared using protease alone. In comparison with this, 0 points were not effective, 2 points were effective, and 3 points were strong. The average score (rounded to the first decimal place) by 12 expert panelists is shown in the table as the score (Table 2).
As shown in Table 2, a protease treatment product obtained by using a protease derived from Aspergillus oryzae alone, or a protease of different origin from Aspergillus oryzae The obtained flavor-imparting product containing the protease-treated product was effective in the sweetness, milkiness, milkiness, and richness of fresh milk.
表２
（実施例６）
市販生クリーム（クリーム）（乳脂肪45.0質量％、蛋白質1.6質量％、糖質2.3質量％、水分50.7質量％）500ｇ、濃縮バターミルク（乳脂肪2.6％、蛋白質11.3％、糖質18.3％、水分65.0％）200ｇ、および全脂濃縮乳（乳脂肪10.5質量％、蛋白質8.7質量％、糖質13.7質量％、水分65.1質量％）300ｇからなる混合物に（Ａ成分由来の蛋白質１００質量部に対して、Ｂ成分由来の蛋白質が２８３質量部、Ｃ成分由来の蛋白質が３２６質量部）、アスペルギルス・オリゼ（Aspergillus oryzae）由来のプロテアーゼA２G（天野エンザイム社製）0.5ｇを添加して、50℃で3時間攪拌しながら酵素反応を行い、90℃で10分間加熱して酵素を失活させ、70℃付近でホモジナイザーにより乳化し、香味付与物を得た。
(Example 6)
500g of fresh cream (cream) (milk fat 45.0%, protein 1.6%, carbohydrate 2.3%, moisture 50.7%), concentrated buttermilk (milk fat 2.6%, protein 11.3%, carbohydrate 18.3%, moisture 65.0%) in a mixture of 200 g and 300 g of whole fat concentrated milk (milk fat 10.5% by mass, protein 8.7% by mass, sugar 13.7% by mass, water 65.1% by mass) (based on 100 parts by mass of the protein derived from component A) , 283 parts by weight of the protein derived from the B component, 326 parts by weight of the protein derived from the C component), 0.5 g of protease A2G (manufactured by Amano Enzyme) derived from Aspergillus oryzae, and 3 at 50 ° C. The enzyme reaction was performed while stirring for a period of time, the enzyme was inactivated by heating at 90 ° C. for 10 minutes, and emulsified with a homogenizer at around 70 ° C. to obtain a flavor imparting product.
（実施例７）
比較例１〜３で得られた乳製品の単独のプロテアーゼ処理物を用い、実施例６の乳原料と同じ割合となるように混合した。すなわち、比較例１で得られた生クリームのプロテアーゼ処理物500ｇ、比較例２で得られた濃縮バターミルクのプロテアーゼ処理物200ｇ、比較例３で得られた全脂濃縮乳のプロテアーゼ処理物300ｇを混合し、香味付与物を調製した。
(Example 7)
Using a single protease-treated product of the dairy products obtained in Comparative Examples 1 to 3, mixing was performed so that the ratio was the same as the milk raw material of Example 6. That is, 500 g of protease-treated product of fresh cream obtained in Comparative Example 1, 200 g of protease-treated product of concentrated buttermilk obtained in Comparative Example 2, and 300 g of protease-treated product of full-fat concentrated milk obtained in Comparative Example 3 Mixing was performed to prepare a flavor enhancer.
（試験例３）
実施例６および実施例７で得られた香味付与物を、市販のラクトアイスにそれぞれ0.1質量％添加して、常法によりラクトアイスを調製した。これらの香味付与効果の評価を専門パネラー５人で実施した。ラクトアイスを試食して、官能により香味付与物の効果を調べた。評価は、フレッシュな乳の甘さ、乳くささ、ミルク感、濃厚感について、効果がないものを０点、効果がわずかに認められるが非常に弱いものを１点、明らかに効果が認められるものを２点、効果が非常に大きいものを３点とした。評価結果は、５人の評価点の平均点とした。その結果を表３に示す。
本発明の香味付与物は、原料となる乳製品を混合してからプロテアーゼ処理をすると効果が優れていた。また、原料となる乳製品を別々にプロテアーゼ処理した後に、各処理物を混合して得られた香味付与物であっても、非常に効果が優れていた。
(Test Example 3)
The flavor imparting substance obtained in Example 6 and Example 7 was added to commercially available lacto ice at 0.1% by mass, and lacto ice was prepared by a conventional method. Evaluation of these flavor imparting effects was carried out by five specialized panelists. Lact ice was sampled, and the effect of the flavor enhancer was examined by sensuality. As for evaluation, with respect to the sweetness, milkiness, milkiness, and richness of fresh milk, there are 0 points where there is no effect, 1 point where the effect is slightly recognized but very weak, and the effect is clearly recognized Was given 2 points, and those with very large effects were given 3 points. The evaluation result was the average of the five evaluation points. The results are shown in Table 3.
The flavor imparting substance of the present invention was excellent in effect when protease treatment was performed after mixing dairy products as raw materials. Moreover, the effect was very excellent even if it was the flavor imparting substance obtained by mixing each processed material after processing the dairy product used as a raw material separately with protease.
表３
Claims (10)
Ａ成分；クリーム
Ｂ成分；バターミルクまたはバターミルクパウダー
Ｃ成分；牛乳、濃縮乳、全粉乳、脱脂粉乳、脱脂濃縮乳及びトータルミルクプロテインからなる群より選択される１種以上。 The following component A, of the B component and C component, flavor enhancer which comprises a protease treatment product obtained by the action of only the protease a mixture of at least two or more components as a substrate:
A component; cream B component; buttermilk or buttermilk powder C component; one or more selected from the group consisting of milk, concentrated milk, whole milk powder, skimmed milk powder, skimmed milk powder and total milk protein.
Ａ成分；クリーム
Ｂ成分；バターミルクまたはバターミルクパウダー
Ｃ成分；牛乳、濃縮乳、全粉乳、脱脂粉乳、脱脂濃縮乳及びトータルミルクプロテインからなる群より選択される１種以上。 Protease treated product obtained by acting only protease with A component as substrate, protease treated product obtained by acting only protease with B component as substrate , and protease obtained by acting only protease with C component as substrate A flavor enhancer characterized by containing at least two or more of the treated products:
A component; cream B component; buttermilk or buttermilk powder C component; one or more selected from the group consisting of milk, concentrated milk, whole milk powder, skimmed milk powder, skimmed milk powder and total milk protein.
Ａ成分；クリーム
Ｂ成分；バターミルクまたはバターミルクパウダー
Ｃ成分；牛乳、濃縮乳、全粉乳、脱脂粉乳、脱脂濃縮乳及びトータルミルクプロテインからなる群より選択される１種以上。 A method for producing a flavor imparting product, characterized in that a protease treatment is carried out by allowing only a protease to act on a mixture comprising at least two or more of the following components A, B and C as a substrate :
A component; cream B component; buttermilk or buttermilk powder C component; one or more selected from the group consisting of milk, concentrated milk, whole milk powder, skimmed milk powder, skimmed milk powder and total milk protein.
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