JP2000135055A - Milk-containing product with improved milk feeling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food, and to provide the use of sucralose as a milk feeling improver. SOLUTION: This milk-contg. product is characteristic in containing sucralose which acts so as to intensify milk flavor and improve the palate feeling peculiar to milk, wherein the sucralose has such a structure as to substitute chlorine molecules for the three hydroxyl groups at the 1- and 6-sites of the fructose residue and the 4-site of the glucose residue in a sucrose molecule, being a highly sweet sweetener having high-quality sweetness about 600 times that of sucrose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a milk-containing product having an improved milk feeling. Furthermore, the present invention relates to a new use of sucralose as a milky feeling enhancer.

[0002]

2. Description of the Related Art Various methods for enhancing the flavor of milk and enhancing the texture unique to milk have been conventionally studied for milk-containing products such as ice cream and cream.

[0003] However, it is not known that such effects can be obtained by containing sucralose.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a milk-containing product having an improved milk feeling. Another object of the present invention is to provide a new use of sucralose, which is a high-intensity sweetener.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and surprisingly found that sucralose, a kind of sweetener, was unexpectedly added to a food containing a milk component. It has been found that the flavor of milk can be brought out, and a food with a further improved texture unique to milk can be obtained. The present invention has been completed based on such unexpected findings.

[0006] That is, the present invention is a milk-containing product characterized by containing sucralose. Furthermore, the present invention
It is a milky taste improver containing sucralose as an active ingredient.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sucralose has a structure in which three hydroxyl groups at positions 1 and 6 of a fructose residue and a position 4 of a glucose residue in a sucrose molecule are substituted with chlorine molecules. It is a high-intensity sweetener exhibiting about 600 times higher quality sweetness than sucrose (UK Patent No. 154316).
No. 7).

The milk-containing products to which the present invention is applied broadly include products obtained by processing milk or a part thereof as a raw material, and are not particularly limited, but include, for example, cream, butter, butter oil, cheese, Ice cream, concentrated milk, skim concentrated milk, lotus milk, fermented milk, lactic acid bacteria beverage, milk powder,
Dairy products such as cream powder and whey powder, and foods mainly containing milk such as yogurt, pudding, flower paste, milky drinks, carbonated drinks with milk, etc. can be mentioned.

In order to obtain the food product with improved milky feeling according to the present invention, it is sufficient that sucralose is finally contained in the final product, and the timing and order of mixing sucralose are not limited. The method of blending sucralose is not particularly limited, and solid sucralose such as powder or granules may be blended, or sucralose in a solution state may be blended.

The mixing ratio of sucralose to a milk-containing product for obtaining the effects of the present invention depends on the type of food or the amount of milk or its components contained therein, and cannot be specified unconditionally. ~
It can be appropriately selected from the range of 0.5% by weight, preferably from 0.0001 to 0.5% by weight. In addition, the sweetness of sucralose itself is clearly felt in a composition of about 0.0006% by weight or more. Therefore, if it is desired to reduce the sweetness, it may be used at a concentration lower than the concentration. Can be arbitrarily adjusted by exerting the above.

According to the present invention, the flavor of milk is further brought out by blending sucralose, and a flavorful food having a milk-specific texture can be prepared.

Further, the present invention is a milky taste enhancer comprising sucralose, which is a high-intensity sweetener, as an active ingredient. The milky taste improver may be at least one containing sucralose, provided that it does not impair the effects of the present invention.
Other food additives such as preservatives, stabilizers and the like may be included.

The milky taste enhancer of the present invention may be in the form of a solid or a solution such as powder or granules, and may be prepared at any stage of the preparation of the various milk-containing foods described above in these forms. It is used by being added and blended. By incorporating such a milky feeling enhancer, the flavor of the milk contained in the food can be further extracted, and a milk-containing product with a further improved milky feeling can be prepared or obtained.

The timing of blending the milky feeling enhancer is not particularly limited. The mixing ratio of the milky taste enhancer to the milk-containing product is appropriately selected based on the mixing ratio of sucralose in the milk-containing food of the present invention described above.

[0015]

The present invention will be described below in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In the present invention, “parts” means “parts by weight” unless otherwise specified. Example 1 9 parts of hard yogurt skim milk powder, 5 parts of unsalted butter, and 34 parts of water were dissolved at 50 ° C. Separately, 6.5 parts of sugar, 0.016 part of sucralose, 0.6 gelling agent preparation (gelatin, agar)
Parts and 45 parts of water heated at 90 ° C. for 10 minutes were mixed, and the total amount was adjusted to 97 parts with water. Then 150 at 70 ° C
After homogenizing at kg / cm ² , adding 0.15 part of flavor, cooling to 40 ° C., adding 3 parts of starter yogurt, fermenting to pH 4.6 at 40 ° C., and hard yogurt with improved milky feeling Obtained.

Continued on the front page (72) Inventor Miki Fujii 1-1-11 Miwa-cho, Toyonaka-shi, Osaka F-term (reference) in San-e Gen FFI Co., Ltd.

Claims (2)

[Claims] 1. A milk-containing product having improved milk feeling, characterized by containing sucralose. 2. A milky taste improver comprising sucralose as an active ingredient.