JP2025044369A - Liquid food product flavor improving agent - Google Patents

Abstract

To provide a flavor improving agent capable of improving flavor (particularly, milk flavor) of a liquid food product.SOLUTION: A liquid food product flavor improving agent contains 50-90 mass% of defatted concentrated milk with 35 mass% or more of solid content, in which when the improving agent is subjected to laser diffraction type particle size distribution measurement, the particles with a particle size in a range of 0.2-1.0 μm account for 70% or more of all particles.SELECTED DRAWING: None

Description

The present invention relates to a flavor improver for liquid foods.

Liquid foods such as white sauce and corn soup are commonly made to improve their flavor and richness by using milk such as milk or milk-derived ingredients such as skim milk powder. However, natural products or ingredients that are simply fractions of natural products, such as milk or milk-derived ingredients, are usually less effective at improving the flavor of liquid foods, so they need to be included in large amounts in liquid foods, but this poses the problem of reducing the freedom of formulation design for liquid foods.

In order to solve this problem, studies have been conducted to further improve the flavor of liquid foods by subjecting natural products to processing other than fractionation or by appropriately combining raw materials.
For example, an oil and fat composition that can impart the unique flavor and richness of butter by using an oil and fat composition containing milk fat, animal fat other than milk fat, and milk powder has been disclosed (see Patent Document 1).
In addition, a food oil-and-fat feel enhancer containing, as an active ingredient, milk fat oxidized to a peroxide value in the range of 20 to 400 has been disclosed (see Patent Document 2).

JP 2020-156321 A International Publication No. 2019/073811

The object of the present invention is to provide a flavor improver that can improve the flavor (particularly the milk flavor) of liquid foods. It is also to provide a liquid food with improved flavor.

Through the studies of the present inventors, it was discovered that the above problems can be solved by using a flavor improver for liquid foods that contains a specific amount of skim-fat concentrated milk with a solid content of 35% by mass or more, and that contains a specific ratio of particles having a specific range of particle diameters when subjected to laser diffraction particle size distribution measurement, during the production of liquid foods.

The present invention is based on this finding, and specifically discloses the following invention.
＜1＞
The flavor improver for liquid foods contains 50 to 90% by mass of skim concentrated milk having a solid content of 35% by mass or more, and when the flavor improver is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles.

＜2＞
The flavor improver for liquid foods according to <1>, wherein the lipid content is 1 to 7% by mass, the protein content is 5 to 15% by mass, the carbohydrate content is 10 to 20% by mass, and the solid content is 15 to 35% by mass.

＜3＞
The flavor improver for liquid foods according to <1> or <2>, wherein 85% by mass or more of the lipids contained therein are derived from skim concentrated milk.

＜4＞
A liquid food comprising the flavor improving agent for liquid foods according to any one of <1> to <3>.

＜5＞
A method for producing a liquid food flavor improving agent according to any one of <1> to <3>, comprising the following steps (a) to (d) in this order:
(a) freezing skim concentrated milk having a solid content of 35% by mass or more to obtain frozen skim concentrated milk; (b) thawing the frozen skim concentrated milk to obtain thawed skim concentrated milk; (c) preparing a dispersion containing 50 to 90% by mass of the thawed skim concentrated milk, and subjecting the dispersion to a heat treatment at 100° C. or higher for 1 to 60 seconds; and (d) homogenizing the dispersion obtained in step (c) at a pressure such that particles in the range of 0.2 to 1.0 μm account for 70% or more of the total particles when subjected to a laser diffraction particle size distribution measurement.

According to the present invention, it is possible to provide a flavor improver that can improve the flavor (particularly the milk flavor) of liquid foods. It is also possible to provide liquid foods with improved flavor.

The present invention will be described in detail below.

[Liquid food flavor improver]
The flavor improving agent for liquid foods of the present invention is characterized in that it contains 50 to 90% by mass of concentrated skim milk having a solid content of 35% by mass or more, and when the agent is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of the total particles.

First, we will describe the skim milk concentrate and other ingredients used in the production of the liquid food flavor improver of the present invention.

<About skim milk>
The concentrated skim milk used in the present invention will now be described.
Concentrated skim milk is a liquid obtained by pasteurizing and concentrating skim milk, which is obtained by separating cream from raw milk. The so-called Milk and Milk Products Ordinance defines it as a liquid obtained by concentrating raw milk, cow's milk or special cow's milk after removing milk fat, and has a non-fat milk solids content of 18.5% by mass or more.

In the present invention, skim concentrated milk that meets this definition and has a solids content of 35% by mass or more (hereinafter also referred to as "skim concentrated milk of the present invention") is used.

By using the skim milk concentrate of the present invention, the flavor of the liquid food produced using the flavor improver for liquid foods of the present invention (hereinafter also referred to as the "liquid food of the present invention") is improved.

From the viewpoint of obtaining the effects of the present invention more favorably, the solid content of the skim concentrated milk of the present invention is 35% by mass or more, more preferably 36% by mass or more, and even more preferably 37% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 48% by mass or less, and even more preferably 45% by mass or less. Therefore, in one embodiment, the solid content of the skim concentrated milk of the present invention is preferably 35 to 50% by mass, more preferably 36 to 48% by mass, and even more preferably 37 to 45% by mass.

In the present invention, "solids" refers to the total amount of nutritional components other than water, which consist of proteins, lipids, carbohydrates, moisture, and ash. "Non-fat milk solids" refers to the total amount of solids derived from milk, other than lipids.

It is also possible to prepare a skim concentrated milk mixture whose solid content falls within the above range by mixing skim concentrated milk whose solid content is less than 35% by mass with skim concentrated milk whose solid content is 35% by mass or more. However, since the effects of the present invention cannot be fully obtained, it is preferable not to use such a mixture in the liquid food flavor improver of the present invention.

The reason why the effects of the present invention are not fully obtained when such a mixture of skim concentrated milk is used is not clear at present, but the inventors believe that, although the difference in the solids content of skim concentrated milk arises from the degree of concentration when producing the skim concentrated milk, some active ingredient is not sufficiently concentrated, resulting in a low content.

If the solid content of the skim milk concentrate exceeds 35% by mass, water can be added to adjust the solid content to any desired concentration as long as the solid content is 35% by mass or more.

The composition of the skim concentrated milk of the present invention is preferably such that the protein content is 10-15% by mass, the lipid content is 4-6% by mass, the carbohydrate content is 16-20% by mass, the ash content is 2.5-4.0% by mass, and the moisture content is 60-70% by mass.

The phospholipid content in the solids of the skim concentrated milk of the present invention is preferably 7.5% by mass or more, more preferably 8.0% by mass or more, and even more preferably 8.5% by mass or more, with the upper limit being preferably 14% by mass or less, more preferably 13% by mass or less, and even more preferably 12% by mass or less. Therefore, in one embodiment, the phospholipid content in the solids of the skim concentrated milk of the present invention is preferably 7.5 to 14% by mass, more preferably 8.0 to 13% by mass, and even more preferably 8.5 to 12% by mass.

By ensuring that the phospholipid content in the solids of the skim concentrated milk of the present invention is preferably within the above range, it becomes easier to obtain a liquid food product with a good milk flavor.

The phospholipids in the present invention can be quantified, for example, by the following method.

First, the lipids of skim concentrated milk are extracted using the Folch method.Then, the extracted lipid solution is decomposed by a wet decomposition method (based on the wet decomposition method described in the Food Ingredients Test Method, Commentary 20002.1, edited by the Pharmaceutical Society of Japan), and then the phosphorus content is determined by the molybdenum blue absorbance method (based on the phosphorus molybdic acid quantification method described in the Food Ingredients Test Method, Commentary 20002.1, edited by the Pharmaceutical Society of Japan).The phospholipid content (g) in 100 g of milk solids of the milk raw material is calculated from the determined phosphorus content using the following formula.
Phospholipids (g/100g) = [phosphorus content (μg)/(dairy raw material - water content of dairy raw material (g)] x 25.4 x (0.1/1000)

The skim milk concentrate of the present invention can be produced by any process, as long as it is obtained by sterilizing and concentrating skim milk obtained by separating cream from raw milk. However, it is preferable to use skim milk concentrate produced through a freezing process at any point in the production process, and it is more preferable to use frozen skim milk concentrate obtained by freezing skim milk concentrate produced without a freezing process.

By using skim concentrated milk produced through a freezing process as the skim concentrated milk of the present invention, the flavor and richness of the liquid food of the present invention becomes even more favorable.

The set temperature of the freezer or freezer equipment is preferably -5°C or below, more preferably -8°C or below, and even more preferably -12°C or below.

Furthermore, the storage time under freezing is preferably 12 hours or more in the freezing equipment, more preferably 18 hours or more, and even more preferably 24 hours or more.

The cooling method for freezing the skim concentrated milk may be quick freezing or slow freezing, but slow freezing is preferable from the viewpoint of more favorable achievement of the effects of the present invention. In the present invention, "quick freezing" refers to a freezing method in which the skim concentrated milk passes through an ice crystal formation temperature range (a temperature range below 0°C and above -5°C) within 30 minutes during the freezing process, and "slow freezing" refers to a freezing method in which the skim concentrated milk passes through an ice crystal formation temperature range over a period of more than 30 minutes.

When storing in a freezer, the skim milk is cooled in advance so that its product temperature is preferably 10°C or less, more preferably 8°C or less, and even more preferably 5°C or less.

The frozen concentrated skim milk used in the production of the liquid food flavor improver of the present invention may be commercially available frozen concentrated skim milk, or a commercially available frozen concentrated skim milk may be used.

The reason why the effects of the present invention are more favorable when the skim-fat concentrated milk used in the liquid food flavor improver of the present invention is slow-frozen is unclear, but at present, it is believed to be as follows.

It is believed that slow freezing of skim concentrated milk increases the concentration of inorganic salts such as phosphates locally. It is also believed that this causes the micellar casein protein contained in the skim concentrated milk to aggregate, causing the skim concentrated milk to become gel-like. By making a dispersion containing this gel-like skim concentrated milk satisfy the particle size conditions described below, the gel and the components that make up the gel become very fine and disperse in the liquid food flavor improver. It is believed that this gives the resulting liquid food flavor improver an appropriate viscosity, making it easier to achieve the effects of the present invention.

As described below, when frozen concentrated skim milk is used to produce the flavor improver for liquid foods of the present invention, the frozen concentrated skim milk is preferably thawed to prepare thawed concentrated skim milk before use.

The liquid food flavor improver of the present invention contains 50 to 90% by mass of the skim concentrated milk of the present invention, preferably skim concentrated milk satisfying the above conditions. The content of the skim concentrated milk of the present invention is preferably 55% by mass or more or 57% by mass or more, more preferably 60% by mass or more, 62% by mass or more, or 64% by mass or more, and the upper limit is preferably 88% by mass or less or 87% by mass or less, more preferably 85% by mass or less or 84% by mass or less, and even more preferably 80% by mass or less.

Therefore, in one embodiment, the flavor improver for liquid foods of the present invention contains preferably 57 to 87% by mass, more preferably 64 to 84% by mass, and even more preferably 71 to 80% by mass of the skim-fat concentrated milk of the present invention. By having the skim-fat concentrated milk content in the flavor improver for liquid foods satisfy the above range, a liquid food having a good flavor can be obtained.

<Other ingredients>
As described above, the liquid food flavor improver of the present invention contains 50 to 90% by mass of the skim concentrated milk of the present invention, and also contains 10 to 50% by mass of other ingredients within a range that does not impair the effects of the present invention.

As described below, the liquid food flavor improver of the present invention preferably has a lipid content of 1-7% by mass, a protein content of 5-15% by mass, a carbohydrate content of 10-20% by mass, and a solid content of 15-35% by mass, taking into consideration the nutritional components of the other components described below. Therefore, it is preferable that the other components other than the skim concentrated milk of the present invention are selected and contained so as to satisfy these conditions within a range that does not impair the effects of the present invention.

The liquid food flavor improver of the present invention may contain other ingredients such as water, edible oils and fats, sugars, eggs and egg products, milk and dairy products, flavorings, colorings, preservatives, emulsifiers, thickeners, antioxidants, pH adjusters, etc.

The water is not particularly limited, and any of ordinary tap water, mineral water, ion-exchanged water, distilled water, etc. can be used. These waters can be used alone or in combination of two or more types.

However, in the liquid food flavor improver of the present invention, from the viewpoint of satisfying the solid content amount described below, the amount of water used as an additional component is preferably 10 to 40% by mass, more preferably 15 to 35% by mass, and even more preferably 20 to 30% by mass.

Examples of the edible oils and fats include various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, one or more types selected from the above oils and fats can be used.

However, in the liquid food flavor improver of the present invention, from the viewpoint of satisfying the lipid content described below, when edible oils and fats are used as other ingredients, the amount is preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass.

Here, preferably 85% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more of the lipids contained in the liquid food flavor improver of the present invention are derived from the above-mentioned skim concentrated milk, with the upper limit being 100% by mass.

By setting the ratio of lipids derived from the above-mentioned skim milk in the lipids contained in the flavor improver for liquid foods of the present invention within the above range, it becomes easier to obtain liquid foods with good flavor.

The reason for this is not clear at present, but it is thought to be due to the suppression of a decrease in the concentration of phospholipids derived from skim milk, which account for the proportion of lipids in the liquid food flavor improver.

Examples of the above sugars include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugars, polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, and the like. In addition, in the present invention, high-intensity sweeteners such as sucralose, acesulfame potassium, stevia, and aspartame can also be used as sugars. In the present invention, one or more types selected from the above sugars can be used.

However, in the case of the liquid food flavor improver of the present invention, from the viewpoint of satisfying the carbohydrate amount described below, the amount of sugars contained in the liquid food flavor improver of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less or 0.5% by mass or less, and most preferably none is contained.

Examples of the thickening agents include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, thickening polysaccharides including glucomannan, gelatin, starches including starch and modified starch, etc. In the present invention, one or more types selected from the above thickening agents can be used.

Examples of the milk and dairy products mentioned above include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, processed milk, cream, cream cheese, butter, cheese, concentrated whey, ice cream, whipped cream, concentrated milk, unsweetened condensed milk, sweetened condensed milk, whole milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria drinks, dairy drinks, etc., skim milk powder, protein concentrated whey powder, buttermilk, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc.

In addition, from the viewpoint of improving the temporal stability of the flavor improver for liquid foods of the present invention and the flavor of the liquid foods of the present invention, it is preferable to contain 0.001 to 0.015 mass% of total milk protein, which is a dairy product, more preferably 0.002 to 0.01 mass%, and particularly preferably 0.003 to 0.008 mass%.

Examples of whole milk proteins that can be used in the production method of the present invention include total milk protein, milk protein concentrate, buttermilk, and buttermilk powder.

In addition, it is preferable not to include dairy products other than whole milk proteins, such as whey protein, whey, whey powder, lactose-free whey, lactose-free whey powder, whey protein concentrate (WPC or WPI), buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, and micellar casein isolate, in order to avoid impairing the effect of the resulting liquid food flavor improver.

Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, and synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid esters. In the present invention, one or more of the above emulsifiers can be used.

However, in the present invention, from the viewpoint of avoiding deterioration in the flavor or flavor expression of the resulting liquid food, the amount of emulsifier contained in the flavor improver for liquid foods of the present invention is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.1% by mass or less, and most preferably none is contained.

<Particle size of liquid food flavor improvers>
The liquid food flavor improving agent of the present invention is characterized in that, when the agent is subjected to laser diffraction particle size distribution measurement, particles having particle sizes in the range of 0.2 to 1.0 μm account for 70% or more of all particles.

By satisfying these conditions, it becomes easier to obtain liquid foods with good flavor. From the viewpoint of obtaining liquid foods with even better flavor, the proportion of particles having a particle size in the range of 0.2 to 1.0 μm when the flavor improver for liquid foods of the present invention is subjected to laser diffraction particle size distribution measurement is preferably 74% or more, more preferably 78% or more, and even more preferably 80% or more, with the upper limit being preferably 97% or less, more preferably 94% or less, and even more preferably 90% or less. Therefore, in one embodiment, the proportion of particles having a particle size in the range of 0.2 to 1.0 μm is preferably 74 to 97%, more preferably 78 to 94%, and even more preferably 80 to 90%.

From the same viewpoint, the proportion of particles having a particle size of 8 μm or more when subjected to laser diffraction particle size distribution measurement is preferably 3% or less, more preferably 2% or less, and even more preferably 1% or less.

Furthermore, from the same viewpoint, the proportion of particles whose particle size falls within the range of less than 0.2 μm when subjected to laser diffraction particle size distribution measurement is preferably 5% or less, more preferably 4% or less, and even more preferably 3% or less.

In addition, from the same viewpoint, the median diameter of the liquid food flavor improver of the present invention is preferably 0.3 μm or more, more preferably 0.35 μm or more, and even more preferably 0.4 μm or more, with the upper limit being preferably 0.8 μm or less, more preferably 0.7 μm or less, and even more preferably 0.6 μm or less. Therefore, in one embodiment, the median diameter of the liquid food flavor improver of the present invention is preferably 0.3 to 0.8 μm, more preferably 0.35 to 0.7 μm, and even more preferably 0.4 to 0.6 μm.

In the present invention, the term "particle size distribution" refers to the degree of distribution of particle sizes contained in the target composition, unless otherwise specified. When used in the context of "particle size distribution" or "particle size", "%" indicates the amount of particles present in each particle size range, obtained by dividing the measured particle size range by volume. Furthermore, "median diameter" refers to the particle diameter at which the integrated value in the particle size distribution measured by a laser diffraction particle size distribution measuring device is 50%.

In this specification, the particle size distribution is measured by wet volumetric distribution using a laser diffraction particle size distribution measuring device (e.g., "SALD-2300" manufactured by Shimadzu Corporation).

<Fat, protein, carbohydrate and solid content of the liquid food flavor improving agent of the present invention>
The flavor improver for liquid foods of the present invention satisfies the conditions relating to the skim concentrated milk and particle size of the present invention described above, as well as the lipid, protein, carbohydrate, and solid content within specific ranges, making it easier to obtain liquid foods with better flavor.

The liquid food flavor improver of the present invention preferably has a lipid content of 1-7% by mass, a protein content of 5-15% by mass, a carbohydrate content of 10-20% by mass, and a solid content of 15-35% by mass, more preferably a lipid content of 1-6% by mass, a protein content of 5-13% by mass, a carbohydrate content of 10-19% by mass, and a solid content of 18-33% by mass, and even more preferably a lipid content of 1-5% by mass, a protein content of 5-11% by mass, a carbohydrate content of 10-18% by mass, and a solid content of 20-31% by mass.

Methods for adjusting the lipid, protein, carbohydrate, and solid content of the liquid food flavor improver of the present invention to fall within the above ranges include, for example, appropriately adjusting the solid content and content of the skim concentrated milk of the present invention, and the content of other ingredients.

<Properties of the liquid food flavor improving agent of the present invention>
The liquid food flavor improving agent of the present invention can have any desired properties, such as a solid form such as powder, granules, or tablets, or a fluid form such as a liquid or paste, so long as it satisfies the particle size distribution conditions and preferably further satisfies the above-mentioned conditions of lipid content, protein content, etc.

In particular, it is preferable for the liquid to be in a form that has fluidity, such as liquid or paste, in order to ensure high mixability with other ingredients in the liquid food.

When making it into a powder, it may be freeze-dried or spray-dried to make it into a powder.

[Method of producing the liquid food flavor improving agent of the present invention]
Next, the method for producing the liquid food flavor improving agent of the present invention (hereinafter, also simply referred to as "the production method of the present invention") will be described.

The manufacturing method of the present invention is not particularly limited, and any known method may be used as long as it is possible to produce a flavor improver for liquid foods that contains 50 to 90% by mass of skim concentrated milk with a solid content of 35% by mass or more, and in which, when the flavor improver is subjected to laser diffraction particle size distribution measurement, particles with particle sizes in the range of 0.2 to 1.0 μm account for 70% or more of all particles.

A preferred embodiment of the method for producing a liquid food flavor improving agent of the present invention will be described below.
In a preferred embodiment, the production method of the present invention includes the following steps (a) to (d) in this order:
(a) freezing skim concentrated milk having a solid content of 35% by mass or more to obtain frozen skim concentrated milk; (b) thawing the frozen skim concentrated milk to obtain thawed skim concentrated milk; (c) preparing a dispersion containing 50 to 90% by mass of the thawed skim concentrated milk, and subjecting the dispersion to a heat treatment at 100° C. or higher for 1 to 60 seconds; and (d) homogenizing the dispersion obtained in step (c) at a pressure such that particles in the range of 0.2 to 1.0 μm account for 70% or more of the total particles when subjected to a laser diffraction particle size distribution measurement.

Each step will be described in detail below.
<Step (a)>
In step (a), concentrated skim milk having a solid content of 35% by mass or more is frozen to obtain frozen concentrated skim milk.

When freezing concentrated skim milk with a solid content of 35% by mass or more, the set temperature of the freezing equipment is preferably -5°C or lower, more preferably -8°C or lower, and even more preferably -12°C or lower.

Furthermore, the storage time under freezing is preferably 12 hours or more in the freezing equipment, more preferably 18 hours or more, and even more preferably 24 hours or more.

The cooling method for freezing the skim milk concentrate may be quick freezing or slow freezing, but slow freezing is preferred from the viewpoint of obtaining the effects of the present invention more favorably. The details of slow freezing and quick freezing in the present invention are as described above.

When storing in a freezer, the skim concentrated milk should be cooled in advance so that its product temperature is preferably 10°C or less, more preferably 8°C or less, and even more preferably 5°C or less.

<Step (b)>
In step (b), the frozen skim concentrated milk obtained in step (a) is thawed to obtain thawed skim concentrated milk.

The method for thawing the frozen skim concentrated milk is not particularly limited. For example, the frozen skim concentrated milk in a container can be thawed in a water bath or a hot bath, or the frozen skim concentrated milk can be placed in a heatable container and thawed by direct heating. It is preferable to thaw the milk while stirring it appropriately.

As will be described later in step (c), in the production of the liquid food flavor improving agent of the present invention, a dispersion containing 50 to 90% by mass of the thawed concentrated skim milk is prepared.
In the production of the liquid food flavor improving agent of the present invention, the thawing of the frozen concentrated skim milk in step (b) and the preparation of the dispersion in step (c) described below may be carried out simultaneously.

In the present invention, from the viewpoint of efficient production and stable quality of the resulting liquid food flavor improver, it is preferable to simultaneously thaw the frozen concentrated skim milk in step (b) and prepare the dispersion in step (c).

In any method for obtaining thawed skim concentrated milk, from the viewpoint of minimizing changes in flavor and properties due to heating, the upper limit of the liquid temperature in step (b) is preferably 80°C, more preferably 75°C, and even more preferably 70°C, and from the viewpoint of efficiently obtaining thawed skim concentrated milk, it is preferably 40°C or higher, more preferably 48°C or higher, and even more preferably 55°C or higher.

<Step (c)>
In step (c), a dispersion containing 50 to 90% by mass of thawed skim milk is prepared, and the dispersion is heat-treated at 100° C. or higher for 1 to 60 seconds.

First, the preparation of the dispersion will be described.
In the present invention, the dispersion refers to an aqueous solution, a suspension, or a liquid having an aqueous phase as the main phase with a small amount of water-insoluble components dispersed therein as the continuous phase.

When preparing a dispersion containing 50 to 90% by mass of thawed skim concentrated milk, ingredients other than the thawed skim concentrated milk may be added to the thawed skim concentrated milk, or vice versa, preferably so as to satisfy the lipid content, etc., of the liquid food flavor improver of the present invention described above.

The amount of thawed skim milk concentrated milk in the dispersion liquid when producing the liquid food flavor improver of the present invention is preferably 55% by mass or more or 57% by mass or more, more preferably 60% by mass or more, 62% by mass or more or 64% by mass or more, even more preferably 70% by mass or more or 71% by mass or more, and the upper limit is preferably 87% by mass or less, more preferably 84% by mass or less, even more preferably 80% by mass or less. Therefore, in one embodiment, the amount of thawed skim milk concentrated milk in the dispersion liquid in step (c) is preferably 57 to 87% by mass, more preferably 64 to 84% by mass, even more preferably 71 to 80% by mass.

As described above, in the present invention, the step of obtaining thawed concentrated skim milk in step (b) and the step of preparing the dispersion in step (c) may be carried out simultaneously.

In a preferred embodiment when these steps are carried out simultaneously, frozen concentrated skim milk is added to water, and then heated and stirred appropriately. A more preferred embodiment is to add frozen concentrated skim milk to water in which whole milk protein has been dispersed and dissolved in an amount such that the total milk protein is 0.001 to 0.015% by mass in the liquid food flavor improver, and then heated and stirred appropriately.

In the manufacturing method of the present invention, any dispersion containing 50 to 90% by mass of thawed skim milk can be used as is, but it is preferable to use a dispersion that has been homogenized.

By using a dispersion liquid that has been homogenized, it becomes easy to ensure that particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles in the obtained liquid food flavor improver, and solid-liquid separation, oil-water separation, etc. of the obtained liquid food flavor improver are preferably suppressed.
The method for homogenizing the dispersion is not particularly limited, and can usually be carried out by a method of applying pressure (homogenization pressure), such as shear emulsification, homogenization, kneading, or the like.

Examples of homogenizers used to homogenize the dispersion include kettle-type cheese emulsifiers, high-shear emulsifiers such as Stephan mixers, static mixers, in-line mixers, bubble homogenizers, homomixers, colloid mills, and disper mills.

There are no particular limitations on the pressure used during homogenization (hereinafter simply referred to as "homogenization pressure"); however, from the viewpoint of facilitating the proportion of particles with particle sizes in the range of 0.2 to 1.0 μm in the resulting liquid food flavor improver to be 70% or more of the total particles, and from the viewpoint of favorably suppressing solid-liquid separation, oil-water separation, and the like in the resulting liquid food flavor improver, the homogenization pressure is preferably 1.0 to 6.0 MPa, more preferably 2.5 to 5.7 MPa, and even more preferably 4.0 to 5.4 MPa.

When homogenization pressure is applied in two stages, such as when a two-stage homogenizer is used for homogenization (including the case where no homogenization pressure is applied at either stage), for example, the homogenization pressure in the first stage may be set to satisfy the above range, and the homogenization pressure in the second stage may be set to 0 to 5 MPa.

When the dispersion liquid is fed to the homogenizer, the liquid temperature is preferably 40 to 80°C, more preferably 48 to 75°C, and even more preferably 55 to 70°C.

The pH of the resulting dispersion is usually 3 to 7, preferably 4 to 6.8, more preferably 5 to 6.7, and most preferably 6.0 to 6.5, from the viewpoint of suppressing changes in properties over time and easily achieving a flavor improving effect.

Next, the heat treatment of the dispersion will be described.
By heat-treating the dispersion of the present invention, the flavor of the liquid food obtained by using the flavor improver for liquid foods of the present invention tends to be improved.

The reason why heat-treating the dispersion liquid produces a favorable effect is unclear, but the inventors currently believe it to be as follows.

In the present invention, it is believed that the solid matter such as proteins contained in the dispersion, particularly casein protein and whey protein, are denatured, coagulated, complexed, and insolubilized in a complex manner by further heat-treating the dispersion containing the frozen and thawed skim milk. It is believed that the desirable effects are obtained by disintegrating the denatured, coagulated, complexed, and insolubilized solid matter through homogenization in step (d) described below.

The heating temperature of the dispersion is 100°C or higher, preferably 110°C or higher, more preferably 120°C or higher, and even more preferably 130°C or higher, with the upper limit being preferably 160°C or lower, more preferably 155°C or lower, and even more preferably 150°C or lower. Therefore, in one embodiment, the dispersion is heated to preferably 110 to 160°C, more preferably 120 to 155°C, and even more preferably 130 to 150°C. In addition, from the viewpoint of not impairing the flavor of the liquid food flavor improver obtained by the present invention, the heating time after the temperature of the dispersion reaches the above range can be preferably 1 to 60 seconds, more preferably 1 to 30 seconds, and even more preferably 1 to 15 seconds.

There is no particular restriction on the method for heating to 100°C or higher, and examples of the method include direct heating methods such as injection and infusion, or indirect heating methods such as plate, tubular, and scraping, UHT, HTST, batch, retort, and microwave heating, or heating methods such as direct flame.

Among these, UHT heat treatment is preferred from the viewpoint of preventing the resulting liquid food flavor improver from browning or developing an unusual flavor.

There are no particular limitations on the conditions for UHT heat treatment, but the set temperature is preferably 120 to 160°C, more preferably 130 to 150°C, and even more preferably 139 to 146°C, and the treatment time is preferably 1 to 6 seconds, more preferably 2 to 6 seconds, and even more preferably 4 to 6 seconds.

<Step (d)>
In step (d), the dispersion obtained in step (c) is homogenized to have a predetermined particle size distribution.

In the present invention, the homogenization treatment preferably performed in step (b) is also called the "first homogenization treatment," and the homogenization treatment in step (d) is also called the "second homogenization treatment."

By undergoing step (d), a flavor improver for liquid foods can be obtained that is less prone to oil-water separation and thickening over time and has excellent stability over time. In addition, liquid foods using the obtained flavor improver for liquid foods tend to have a good flavor.

The second homogenization process can be performed by a known method as long as particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles when the liquid food flavor improver obtained through the second homogenization process is subjected to a laser diffraction particle size distribution measurement, and the method of the second homogenization process can be the same as the method of the first homogenization process.

The homogenizer used in the second homogenization step can be the same as that used in the first homogenization step, and can be selected from a variety of devices, including, for example, a kettle-type cheese emulsifier, a high-speed shear emulsifier such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill.

The homogenization pressure in the second homogenization step is not particularly limited, but from the viewpoint of increasing the stability over time of the obtained liquid food flavor improver, further increasing the flavor improving effect, and making the particle size distribution of the obtained liquid food flavor improver satisfy the specified conditions, the homogenization pressure is preferably 5.0 MPa or more, more preferably 6.5 MPa or more, even more preferably 8.0 MPa or more or 10.0 MPa or more, and the upper limit is preferably 20.0 MPa or less, more preferably 16.5 MPa or less, and even more preferably 13.5 MPa or less. Therefore, in one embodiment, the homogenization pressure in the second homogenization step is preferably 5.0 to 20.0 MPa, more preferably 6.5 to 16.5 MPa, and even more preferably 10.0 to 13.5 MPa.

When homogenization pressure is applied in two stages, such as when a two-stage homogenizer is used for homogenization (including the case where no homogenization pressure is applied at either stage), for example, the homogenization pressure in the first stage may be set to satisfy the above range, and the homogenization pressure in the second stage may be set to 0 to 5 MPa.

In the present invention, it is preferable that the homogenization pressure in the second homogenization step is higher than the homogenization pressure in the first homogenization step.

If the homogenization pressure in the second homogenization step is set lower than that in the first homogenization step, aggregation and precipitation may occur, which may reduce stability over time and may also reduce the effect of improving the dough properties. Therefore, it is preferable to set the homogenization pressure in the second homogenization step higher than that in the first homogenization step.

When homogenization pressure is applied in two stages, such as when a two-stage homogenizer is used in the first homogenization process or the second homogenization process, or in both homogenization processes (including the case where homogenization pressure is not applied in either stage), the pressure set in the first stage shall be used as a reference for comparison, and the magnitude of the pressure shall be confirmed.

In the present invention, the homogenization pressure in the second homogenization step is preferably at least 2 MPa higher than the homogenization pressure in the first homogenization step, more preferably at least 4 MPa higher, and even more preferably at least 6 MPa higher. The difference between the homogenization pressure in the second homogenization step and the homogenization pressure in the first homogenization step is preferably, for example, 10 MPa or less.

In the present invention, when the second homogenization step is performed, from the viewpoint of improving stability over time, the liquid temperature of the dispersion liquid subjected to the second homogenization step is preferably 100°C or less, more preferably 70 to 90°C, and even more preferably 75 to 85°C.

The temperature of the dispersion liquid during the second homogenization step is preferably 45 to 100°C, more preferably 50 to 90°C, and even more preferably 55 to 85°C.

The temperature of the dispersion liquid after being subjected to the second homogenization step may be maintained by heating or the like, but may not be heated or maintained. The temperature of the dispersion liquid at the end of the second homogenization step (the outlet temperature of the homogenization device) may be lower than the temperature of the dispersion liquid subjected to the second homogenization step, and specifically may be, for example, 45 to 75°C, preferably 50 to 70°C, and more preferably 55 to 65°C.

In the manufacturing method of the present invention, after step (d), a third to nth homogenization step (n is an integer of 4 or more) may be performed. However, since the effect obtained by performing a further homogenization step is small, it is preferable not to perform a homogenization step after step (d).

The dispersion liquid that has been through the second homogenization step may be cooled by rapid cooling, slow cooling, or the like. When performing a cooling operation, it is preferable to cool the liquid until the liquid temperature is 20°C or less, more preferably 15°C or less, and particularly preferably 10°C or less.

<Other processes>
In the method for producing a liquid food flavor improver of the present invention, in addition to the above steps (a) to (d), any other steps may be incorporated before or after each step, as long as the effects of the obtained liquid food flavor improver are not impaired.

Other steps that may be incorporated include, for example, a pH adjustment step, an enzyme treatment step, etc.

When the manufacturing method of the present invention includes a pH adjustment step, the pH can be adjusted to preferably 3 to 6, more preferably 4 to 6, and even more preferably 4.7 to 5.8 in the pH adjustment step.

Methods for adjusting the pH include, for example, adding an acid or treating the pH by lactic acid fermentation or the like so that the pH falls within the above-mentioned preferred range.

When an acid is used to bring the pH within the above-mentioned preferred range, the acid used may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, etc., and food and drink products containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used, but in the present invention, it is preferable to use phytic acid and gluconic acid, which have a less sour taste and do not affect the flavor.

When the production method of the present invention includes an enzyme treatment step, one or more enzymes can be selected and used in the enzyme treatment step. Examples of such enzymes that can be used include amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, glutaminase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase. The conditions for the enzyme treatment can be set arbitrarily depending on the enzyme selected.

These other steps may be incorporated between any of the above steps (a) to (d), but preferably steps (a) and (b) are performed consecutively, more preferably steps (a) to (c) are performed consecutively, and even more preferably steps (a) to (d) are performed consecutively. Here, "performed consecutively" in relation to the steps means that no other steps are included between each step. From the viewpoint of maximizing the effect of improving the flavor of liquid foods exhibited by the liquid food flavor improver obtained by the production method of the present invention, it is particularly preferable to perform the above steps (a) to (d) consecutively and to include no other steps other than steps (a) to (d).

Note that the processes of stirring, filtering, and filling the liquid food flavor improver into containers are not included in the "other processes" mentioned above.

In steps (a) to (d), the pH of the dispersion is usually 3 to 7, preferably 4 to 6.8, more preferably 5 to 6.7, and even more preferably 6.0 to 6.5. Therefore, the manufacturing method of the present invention does not particularly need to include the above-mentioned pH adjustment step, and preferably does not include the above-mentioned pH adjustment step.

<Liquid food of the present invention>
The liquid food of the present invention is a food or a production intermediate thereof that contains at least the flavor improving agent for liquid foods of the present invention. Here, the production intermediate includes not only a composition during processing in the industrial production of a food, but also a composition used by a consumer or a food provider for mixing, plating, topping, dilution, cooking, seasoning, etc. before being provided for consumption, such as roux and seasoning.

Such liquid foods are not particularly limited, but examples include sauces such as curry sauce, stew sauce, white sauce, bechamel sauce, demi-glace sauce, hayashi rice sauce, pasta sauce, Worcestershire sauce, Tabasco sauce, and chili sauce; soups such as noodle/pasta soup, hot pot soup, bouillabaisse, tom yum goong soup, curry soup, and potage soup; and dressings. Among these, sauces are preferred, and curry sauce, stew sauce, and white sauce are more preferred.

The amount of the flavor improver for liquid foods of the present invention contained in the liquid food of the present invention varies depending on the desired flavor intensity, etc., but is preferably contained in the liquid food of the present invention at 0.01 to 3 mass %, more preferably 0.01 to 2 mass %, and even more preferably 0.01 to 1 mass %. When the flavor improver for liquid foods of the present invention is used for a manufacturing intermediate, it varies depending on the amount of manufacturing intermediate used in the production of the liquid food and the desired effect, but it is preferable to adjust the amount of the flavor improver for liquid foods in the liquid food using the manufacturing intermediate so that it satisfies the above range.

The liquid food of the present invention may contain other ingredients in addition to the flavor improver for liquid foods of the present invention, as long as the effects of the present invention are not impaired.

Other raw materials that the liquid food of the present invention may contain are not particularly limited, and may contain, for example, one or more of the following: water, starches, oils and fats, alcohol, alcoholic beverages, salts, seasonings, grains and processed grains, fruits and processed grains, vegetables and processed grains, meat and processed grains, eggs and processed grains, dairy and processed dairy products, seafood and processed grains, extracts (derived from animals, plants, microorganisms, etc.; bouillon, consommé, yeast extract, etc.), sweeteners (sugars, sugar alcohols, high-intensity sweeteners, etc.), bittering agents, acidulants, flavorings, coloring agents (caramel coloring, etc.), and other food additives (dietary fiber, pH adjusters, preservatives, antioxidants, thickeners, stabilizers, etc.).

The amount of water (moisture content) contained in the liquid food of the present invention is preferably 20 to 99% by mass, more preferably 40 to 90% by mass, and even more preferably 55 to 80% by mass.

In addition, the moisture content can be measured by a general moisture content measurement method such as the Karl Fischer method.

Examples of starches that may be contained in the liquid food of the present invention include starches extracted from grains, plant seeds other than grains, or plant bodies, such as corn starch, waxy corn starch, mung bean starch, potato starch, wheat starch, tapioca starch, sweet potato starch, and sago starch. Modified starch can also be blended as the starch.

Processed starch is starch obtained by subjecting natural starch to physical and/or chemical treatment, and examples of such starches include enzyme-treated starch processed using potato starch, corn starch, tapioca starch, wheat starch, etc. as raw starch, pregelatinized starch, moist heat-treated starch, oxidized starch, acid-treated starch, bleached starch, esterified starch such as acetylated starch, etherified starch such as phosphorylated starch and hydroxypropylated starch, crosslinked starch such as phosphate crosslinked starch and adipic acid crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, and the like. The starches can be used in combination of one or more types selected from these starches and processed starches.

The oils and fats that can be contained in the liquid food of the present invention are not particularly limited as long as they are edible, and examples thereof include various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, and other animal oils and fats, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these oils and fats can be used alone, or two or more types can be used in combination (i.e., as mixed oils and fats).
When fats and oils are added to the liquid food of the present invention, they can be added in the form of an emulsion such as an oil-in-water emulsion or a water-in-oil emulsion, or in the form of a powdered fat and oil, but from the viewpoint of shelf life, it is preferable that the continuous phase is an oil phase. They can also be added in the form of a plastic fat and oil composition such as butter, shortening, margarine, or fat spread.

The form of the liquid food of the present invention is not particularly limited, and may be in the form of a retort pouch food, a frozen food, a canned food, a bottled food, a food in a tube, etc.

The present invention will be described in detail below with reference to examples. However, the present invention is not limited to the examples shown below.

<Details of raw materials used in the production of liquid food flavor improvers>
Details are shown in Table 1. The skim concentrated milk A used was stored in a freezer at -18°C for at least 36 hours.

<Production of liquid food flavor improver>
Flavor improving agents for liquid foods Ex-1 to 3 and flavor improving agents for liquid foods CEx-1 to 3 were produced based on the blending ratios (mass%) and homogenization conditions shown in Table 2. Only flavor improving agent for liquid foods Cex-3 was in powder form, and all the other flavor improving agents for liquid foods were in liquid form.

Example 1
First, the skim concentrated milk A was added to water heated to 55° C. and stirred to obtain a dispersion (pH 6.3).
Next, this dispersion was homogenized using a two-stage homogenizer, with the first stage pressure set at 4.9 MPa and the second stage pressure set at 0 MPa.
The homogenized dispersion was subjected to UHT heating (140°C, 4 seconds), and then homogenized again using a two-stage homogenizer with the first stage set at 12.8 MPa and the second stage set at 2.9 MPa. The dispersion was then cooled to a liquid temperature of 5°C to produce liquid food flavor improver Ex-1.

Example 2
First, skim concentrated milk A was added to water heated to 55° C. and dispersed by stirring. The pH was then adjusted to 5.7 using a 50% aqueous phytic acid solution to obtain a dispersion.
Next, this dispersion was homogenized using a two-stage homogenizer, with the first stage pressure set at 4.9 MPa and the second stage pressure set at 0 MPa.
The homogenized aqueous solution was subjected to UHT heating (140°C, 4 seconds), and then homogenized again using a two-stage homogenizer with the first stage set at 12.8 MPa and the second stage set at 2.9 MPa. The dispersion was then cooled to a liquid temperature of 5°C to produce liquid food flavor improver Ex-2.

Example 3
First, total milk protein was added to water heated to 55° C., and the mixture was stirred and dispersed to prepare an aqueous solution of total milk protein. Skim concentrated milk A was added to this aqueous solution, and the mixture was stirred and dispersed to obtain a dispersion (pH 6.3).
Next, this dispersion was homogenized using a two-stage homogenizer, with the first stage pressure set at 4.9 MPa and the second stage pressure set at 0 MPa.
The homogenized dispersion was subjected to UHT heating (140°C, 4 seconds), and then homogenized again using a two-stage homogenizer with the first stage set at 12.8 MPa and the second stage set at 2.9 MPa. The dispersion was then cooled to a liquid temperature of 5°C to produce liquid food flavor improver Ex-3.

Comparative Example 1
The skim concentrated milk A was left to stand in an environment of 20° C. until it was thawed, and thus obtained was a liquid food flavor improver Cex-1.

Comparative Example 2
First, skim concentrated milk A was added to water heated to 55° C. and stirred for 180 minutes, and the resulting dispersion (pH 6.3) was obtained as liquid food flavor improver Cex-2.

Comparative Example 3
The skim concentrated milk A was left to thaw in an environment at 20°C, freeze-dried until the water content was 3.5% by mass, and freeze-dried and powdered to obtain liquid food flavor improver Cex-3.

<Measurement of particle size distribution>
Using a laser diffraction particle size distribution analyzer (product name: SALD-2300, manufactured by Shimadzu Corporation), the particle size distribution of liquid food flavor improvers Ex-1 to 3 and Cex-1 to 3 was measured under the following conditions. Refractive index: 1.60-0.20i
Dispersion medium: Water Pump speed: 5
Light intensity distribution: Using a batch cell, the maximum value of the light intensity distribution was adjusted with water as needed to be 35 to 75%.

<Production and evaluation of liquid foods>
Using the flavor improvers for liquid foods Ex-1 to 3 and Cex-1 to 3 produced as described above, white sauce, which is a liquid food, was produced according to the formulations in Tables 3-1 and 3-2 as follows. The obtained white sauce was subjected to a sensory evaluation by the evaluation method described later, and the results are shown in Table 4.

<Sensory evaluation>
The resulting white sauces were subjected to a sensory evaluation of the milky flavor by 12 expert panelists according to the following evaluation criteria.
The total scores given by the 12 expert panelists were taken as the evaluation score, and the results are shown in Table 4. Products with a score of "+" or higher were considered to pass.
55-60 points: +++, 49-54 points: ++, 42-48 points: +, 36-41 points: ±, 25-35 points: -, 24 points or less: --

◆Flavor 5 points Similar to the control, it has a rich, full-bodied flavor.
3 points: Has a milky flavor similar to the control.
1 point: Slightly less milky flavor than the control.
0 points: Less milky flavor than the control.

Claims (5)

A flavor improver for liquid foods containing 50-90% by mass of skim concentrated milk with a solid content of 35% by mass or more, and when the flavor improver is subjected to a laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2-1.0 μm account for 70% or more of the total particles. The liquid food flavor improver according to claim 1, which has a lipid content of 1-7% by mass, a protein content of 5-15% by mass, a carbohydrate content of 10-20% by mass, and a solid content of 15-35% by mass. The flavor improver for liquid foods according to claim 1 or 2, wherein 85% by mass or more of the lipids contained therein are derived from skim concentrated milk. A liquid food comprising the flavor improver for liquid foods according to claim 1. The method for producing the liquid food flavor improving agent according to claim 1, comprising the following steps (a) to (d) in this order:
(a) freezing skim concentrated milk having a solid content of 35% by mass or more to obtain frozen skim concentrated milk; (b) thawing the frozen skim concentrated milk to obtain thawed skim concentrated milk; (c) preparing a dispersion containing 50 to 90% by mass of the thawed skim concentrated milk, and subjecting the dispersion to a heat treatment at 100° C. or higher for 1 to 60 seconds; and (d) homogenizing the dispersion obtained in step (c) at a pressure such that particles in the range of 0.2 to 1.0 μm account for 70% or more of the total particles when subjected to a laser diffraction particle size distribution measurement.