JP2014060987A - Milk flavor enhancer and method for enhancing milk flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for imparting rich and thick milk flavor like a composition including a large amount of milk protein to a food and drink product, in particular to a milk product with a reduced use amount of milk protein; and to provide a milk flavor enhancer which enhances the milk flavor of a food and drink product with a minimum addition amount without affecting other flavors.SOLUTION: The milk flavor enhancer includes galactooligosaccharide as active ingredient, with 0.01 to 1 mass part of whey mineral in terms of solid content relative to 1 mass part of galactooligosaccharide.

Description

  The present invention relates to a milk flavor enhancer capable of selectively enhancing only the milk flavor of food and drink, and a milk flavor enhancing method capable of selectively enhancing only the milk flavor of food and drink.

Milk is a food that has an excellent milky taste and is excellent in terms of nutrition and flavor, and is consumed in a large amount as a raw material for various foods and drinks, in addition to being consumed as a beverage itself. However, about 90% of the composition of milk is water, and the contents of milk fat and non-fat milk solids, which are the main ingredients of milk flavor, are as low as 3 to 6% by mass and 8 to 10% by mass, respectively. For this reason, when added to foods and drinks or used for food processing, the milk flavor that can be imparted is weak, and there is a drawback that the rich taste of milk cannot be imparted.
For this reason, concentrated milk, condensed milk, fresh cream, cream cheese, butter and other milk concentrates are generally used as dairy products with concentrated milk flavors for food and drink raw materials.
However, these milk concentrates are generally expensive, and although the solid content of non-fat milk, which is the main ingredient of milk flavor than milk, is about 3 to 15 times, it is used as a raw material for food and drink. However, there is a problem that the amount of addition increases and it is difficult to control the physical properties of the food and drink.
Therefore, the water content is further reduced, and only the non-fat milk solid content is isolated and used as a raw material for food and drink.
Specifically, whole milk powdered from milk, skim milk powder powdered from non-fat milk solids, whey powder powdered from whey, and WPC / WPI / TMP / casein protein enriched with protein, etc. Use dairy products mainly composed of milk protein such as milk protein. If such a milk flavor concentrate is used, the amount added can be kept low, and the physical properties of the food and drink are not affected so much. It is widely used as a raw material.

However, dairy products mainly composed of these milk proteins have a slight change in flavor during separation, concentration and pulverization, so it is difficult to impart a rich milk flavor to foods and drinks. There is a problem that taste tends to be insufficient. In addition, milk protein and lactose, which are the main components of non-fat milk solids, are soluble in water because they are water-soluble, so they are difficult to dissolve in water. Especially in beverages, they are separated or precipitated over time. There is a problem that comes out.
Therefore, the amount of dairy products mainly composed of these milk proteins will be limited to a certain amount or less, but even in that case, a rich milk flavor or milk richness may be required. . In addition, since dairy products mainly composed of these milk proteins are generally expensive, there is a case where a rich milk flavor and a rich taste of milk are required even in such a case while suppressing the amount used. is there.
Therefore, in foods and drinks, even when the amount of dairy products, particularly milk protein, is reduced, a method of imparting a rich milk flavor as if a large amount of milk protein was blended, that is, the milk flavor of foods and drinks Various methods have been studied and proposed.

First, a fragrance is generally used. However, although the flavor is certainly given a milk flavor, there is a problem that the flavor is not thick, so that it does not become a rich milk flavor. Therefore, milk flavor enhancers using various food materials have been devised. For example, an amino-carbonyl reaction product of a peptide and a carbonyl compound (see, for example, Patent Document 1), a dried product of alkali-treated brewer's yeast (see, for example, Patent Document 2), a milk fat globule membrane component (see, for example, Patent Document 3), Sucralose (see, for example, Patent Document 4), reduced starch syrup (see, for example, Patent Document 5), a reaction product of corn powder and fat (for example, see Patent Document 6), and the like have been proposed.
However, these materials do not actually enhance the milk flavor itself, but enhance the milk flavor simply by imparting a rich taste. Therefore, in the case of foods and drinks with a low milk component content, there is a problem that a rich taste is imparted but a milk flavor is not felt. In addition, even in the case of food and drink having a certain amount of milk protein content, the flavor of ingredients other than milk flavor is similarly enhanced, and it does not feel that the milk flavor is noticeably enhanced, There was a problem. Moreover, since these materials have a strong flavor of the material itself in order to impart a rich taste, there is also a problem that when the amount added is increased, the flavor is felt.

  On the other hand, galactooligosaccharides enhance coffee flavor (see, for example, Patent Document 7), mask unpleasant fermentation odor of lactic acid bacteria beverages (see, for example, Patent Document 8), enhance plum flavor of plum juice (for example, Patent Document) 9) is known, but the effect on milk flavor was not known.

JP 2007-202492 A JP 2010-057434 A Japanese Patent Application Laid-Open No. 07-236451 JP 2000-135055 A JP 2008-259447 A JP 2000-004822 A JP 07-155105 A JP 05-049397 A JP 2010-119348 A

  Therefore, the object of the present invention is to provide a rich milk flavor and richness of milk as if a large amount of milk protein is blended even in the case of reducing the amount of milk protein, particularly milk protein, in food and drink. It is an object of the present invention to provide a milk flavor enhancer that enhances the milk flavor of foods and drinks by adding a very small amount without affecting other flavors.

The present inventors have intensively studied to achieve the above object, and have found that a specific sugar has an effect of specifically enhancing milk flavor.
This invention is made | formed based on the said knowledge, and provides the milk flavor enhancer characterized by using galactooligosaccharide as an active ingredient.

  When the milk flavor enhancer of the present invention is added to a food or drink, even if it is added in a small amount, or even when the amount of milk or dairy products used is small, the flavor and physical properties of the food or drink itself are affected. Without specifically, only the milk flavor can be specifically enhanced, and a rich milk flavor and a rich milk taste can be imparted to the food and drink.

Hereinafter, the present invention will be described in detail.
First, the galactooligosaccharide which is an active ingredient of the milk flavor enhancer (hereinafter also referred to as composition) of the present invention will be described.
Galacto-oligosaccharide is a general term for oligosaccharides containing galactose as a main component. However, the galacto-oligosaccharide in the present invention is an oligosaccharide other than lactose, which is an oligosaccharide containing 2 or more saccharides containing galactose at 50% or more. It shall be sugar. The galactooligosaccharide can be used either naturally occurring or manufactured using an enzyme.

  As natural galactooligosaccharides, raffinose, stachyose, melbiose, manninotriose and the like are known. Since these are contained in beet and soybean oligosaccharide, they can be produced based on them. Of course, since the galactooligosaccharide is commercially available, it can also be used.

As galactooligosaccharides produced using enzymes, those containing β-galactosylsaccharide as a main component obtained by the action of β-galactosidase from lactose, or produced by the action of α-galactosidase from a substrate containing galactose It is known that the α-linked galactooligosaccharide obtained as a main component is known, and either of them may be used, but the former β-linked galactooligosaccharide is the main component in terms of high milk flavor enhancing effect. It is preferable to use the following. Of course, since these galactooligosaccharides are commercially available, they can also be used.
In addition, these galactooligosaccharides produced using enzymes also contain saccharides (impurities) other than galactooligosaccharides such as monosaccharides such as glucose and galactose and lactose, depending on the type of sugar used as a substrate. doing. About these impurities, the galactooligosaccharide reduced by consuming using yeast etc. is also marketed, It is preferable to use this.
In addition, galactooligosaccharides produced using these enzymes generally contain sugars other than galactose, such as glucose, as a constituent component, depending on the type of sugar used as a substrate. In addition, it is a mixture of various polymers having the number of bonds of about 2 to 10, and also the mode of binding is, for example, β-1,2 bond, β-1, when produced from lactose by the action of β-galactosidase. A binding mode different from lactose (β-1,4 bond) such as 3-bond and β-1,6 bond is generated.

  In general, what is marketed as “galacto-oligosaccharide” is usually produced using the above-mentioned enzymes, and therefore, it is a mixture of oligosaccharides having such various constituent sugars, number of linkages, and types of linkages. Yes, it also contains impurities. Here, the galacto-oligosaccharide in the present invention is a disaccharide or more oligosaccharide containing 50% or more of galactose as described above and an oligosaccharide other than lactose as described above. When the produced galactooligosaccharide is used, a transfer disaccharide (having the same number of constituent sugars and the number of bonds as lactose but having a different binding mode) is included in the galactooligosaccharide, but monosaccharides such as glucose and galactose, Only pure components excluding saccharides (impurities) other than galactooligosaccharides such as lactose are calculated as active ingredients.

  The content of the galactooligosaccharide in the milk flavor enhancer of the present invention is arbitrary, but in order to obtain a sufficient effect with a small amount of addition, the solid content is preferably 1 to 100% by mass, more preferably 5 to 100%. It is 20 mass%, More preferably, it is 20-100 mass%, Most preferably, it is 50-100 mass%.

In addition, it is preferable that the milk flavor enhancer of this invention contains a whey mineral in addition to the said galactooligosaccharide.
Therefore, the whey mineral used in the present invention will be described in detail.
Whey mineral is protein or lactose removed from milk or whey (whey) as much as possible. Therefore, it contains milk ash (mineral) at a high concentration and ash occupies solids. The ratio is extremely high. And the mineral composition becomes a ratio close | similar to the mineral composition in the milk and whey used as a raw material.
The whey mineral used in the present invention has a high milk flavor enhancing effect and a milk richness-imparting effect, and also has high purity in terms of water solubility and mouth melting, that is, impurities such as proteins and lactose. Preferably it is low. That is, it is preferable to use a whey mineral having an ash content of 30% by mass or more in the solid content, and more preferably using a whey mineral having an ash content in the solid content of 50% by mass or more. The higher the ash content, the better.

  In addition, the whey mineral used in the present invention has a particularly high milk flavor enhancing effect and a milk richness-imparting effect, and further, storage stability (precipitation and precipitation) when the milk flavor enhancing agent of the present invention is used in beverages. The point which does not produce turbidity is good, or does not cause precipitation or turbidity even when sterilized by heating at the time of production of foods and drinks using the milk flavor enhancer of the present invention or when used for foods and drinks having a heating step. Thus, it is preferable to use a whey mineral having a calcium content in the solid content of preferably less than 2% by mass, more preferably less than 1% by mass, and even more preferably less than 0.5% by mass. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. The whey mineral having a calcium content of less than 2% by mass is preliminarily loaded with calcium when milk or whey is subjected to membrane separation and / or ion exchange and cooling to remove lactose and protein to obtain whey mineral. It can be obtained by inserting a method of using acidic whey using reduced milk, or by inserting a step of removing calcium when producing whey minerals from sweet whey. From the viewpoint of efficiency and cost, it is preferable to adopt a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  The content of the whey mineral in the milk flavor enhancer of the present invention is preferably 0.01 to 1 part by mass, more preferably 0.05 to 0.8 part by mass in terms of solid content with respect to 1 part by mass of galactooligosaccharide. More preferably, it is 0.05-0.5 mass part, Most preferably, it is 0.08-0.5 mass part. If the content of the whey mineral is less than 0.01 parts by mass, the effect of adding the whey mineral is hardly felt, and if it exceeds 1 part by mass, the food or drink may be bitter. is there.

The milk flavor enhancer of the present invention may contain other components other than the galactooligosaccharides and whey minerals as necessary within a range not inhibiting the effects of the present invention.
Examples of the other components include water, fats and oils, gelling agents and stabilizers, emulsifiers, sequestering agents, sweeteners, starches, sugars other than galactooligosaccharides, milk and dairy products other than whey minerals, egg products, Cereals, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrins, branched dextrins, cyclic dextrins, and other food materials, flavorings, bitterings, seasonings, etc. , Flavoring ingredients, colorants, preservatives, antioxidants, pH adjusters, reinforcing agents, and the like may be blended.

  Examples of the fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, milk fat , Various vegetable oils and fats such as whale oil, butter and butter oil, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, 1 type (s) or 2 or more types selected from said fats and oils can be used.

  Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchids, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In this invention, 1 type (s) or 2 or more types selected from the said gelatinizer and stabilizer can be used.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Synthetic emulsifiers such as ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globule membrane. In this invention, 1 type (s) or 2 or more types selected from said emulsifier can be used.

  Examples of the sweetener include glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, Examples include erythritol, mannitol, fructooligosaccharide, and lactulose. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In this invention, 1 type, or 2 or more types selected from said saccharide | sugar and a sweetener can be used.

  In addition, in this invention, it is preferable that the said other component shall be 80 mass% or less as solid content in solid content of a milk flavor enhancer, More preferably, you may be 50 mass% or less. In addition, fats and oils are not included in calculation of this solid content.

The form of the milk flavor enhancer of the present invention is not particularly limited, and may be any form of solid, granule, powder, paste, fluid, and liquid.
When the milk flavor enhancer of the present invention contains oil and moisture, the emulsion type may be an oil-in-water type, a water-in-oil type, or a double emulsion type. However, it is preferable that it is an oil-in-water type emulsified form at the point which the dispersibility to food-drinks is favorable.

  The milk flavor enhancer of the present invention contains milk protein and can be applied to various foods and drinks that require milk flavor. For example, cafe au lait, milk tea, matcha milk, milk cocoa, ice milk cocoa, hot chocolate, lactic acid bacteria Beverages, carbonated lactic acid bacteria drinks, fermented milk drinks, drink yogurt, non-fat milk, low fat milk, strawberry milk, fruit juice drinks, fruit drinks, kahlua milk, Baileys milk, etc., custard cream, flower paste, white cream, Creams such as whipped cream and butter cream, creamy foods such as stew, curry, white sauce and gratin, soups such as corn soup and clam chowder, ice cream, iced milk, lacto ice jelly, apricot tofu, Bavaroa and mousse・ Deserts such as pudding, Margari Confectionery, ham, sausage and other processed foods such as cheese, mayonnaise and dressings, cheese-like food, bread, donuts, caramel, candy, chocolate, biscuits, cookies, sponge cake, butter cake, etc. it can.

The amount of addition of the milk flavor enhancer of the present invention in the above food and drink is not particularly limited, and is appropriately determined according to the type of food and drink and the strength of the milk flavor enhancing effect sought, but is included in the food and drink. The solid content of the galactooligosaccharide is preferably 0.01 to 2 parts by weight, more preferably 0.02 to 1.0 parts by weight, and still more preferably 0.10 to 0.50 parts by weight with respect to 1 part by weight of milk protein. Is the amount. When it is less than 0.01 part by mass or when it exceeds 2 parts by mass, the milk flavor enhancing effect is hardly recognized.
In addition, the content of the milk flavor enhancer of the present invention in the food and drink is preferably 1.0% by mass or less, more preferably as a solid content of the galactooligosaccharide, in terms of not allowing the sweet taste of the galactooligosaccharide itself to be felt. It is preferably 0.40% by mass or less, more preferably 0.20% by mass or less.

In addition, when food / beverage products contain sweeteners other than galactooligosaccharide, especially when the addition amount of the milk flavor enhancer of this invention exceeds 1 mass% as solid content of the galactooligosaccharide in food / beverage products, food / beverage products It is preferable to adjust the degree of sweetness by a method such as changing the amount or type of sweetener added during the production or processing of food or drink.
Moreover, when food / beverage products contain sweeteners other than galactooligosaccharide, it is preferable that the sweetness degree of food / beverage products is in the range of 2-20, More preferably, it is 2-10. When the sweetness level is less than 2, depending on the amount of galactooligosaccharide added, it becomes easy to feel the flavor of galactooligosaccharide itself, and in this case, the milk flavor quality may be adversely affected. On the other hand, when the sweetness exceeds 20, the effect of the present invention may be difficult to obtain when the amount of galactooligosaccharide added is small. The sweetness referred to here is the ratio of the sweetness intensity to the intensity of sweetness of sucrose when the sweetness of sucrose is taken as 100. Specifically, the sweetness of the food or drink is By converting the content (% by mass) of each sweetener to a sucrose amount based on the sweetness of each sweetener, and then totaling the sucrose amount for all sweeteners in the food and drink, (The sweetness of the milk flavor enhancer described later is also the same). The sweetness of various sweeteners can be determined from a known conversion table or the like.
In addition, since the above-mentioned food and drink has a good milk flavor even if the milk protein content is small because the milk flavor is enhanced by galactooligosaccharide, the milk protein content is preferably less than 2.0% by mass, more Preferably it is less than 1.0 mass%.
In addition, the minimum of the milk protein content of food / beverage products is 0.1 mass%.

Next, the food / beverage products of this invention are described.
The food / beverage product of the present invention is a food / beverage product obtained by adding the milk flavor enhancer of the present invention, and when the amount of milk or dairy product used is small, the milk protein content is particularly less than 2% by mass, Even if it is less than 1 mass%, it has the characteristic that the rich milk flavor and the richness of milk are provided.
The method for adding the above-described milk flavor enhancer of the present invention in a food or drink is not particularly limited, and is mixed, sprayed, sprayed, or dissolved in the food or drink or its material during the production, processing, cooking, or eating and drinking of the food or drink. Etc., by any means.
In addition, the addition amount of the said milk flavor enhancer of the said invention in the food / beverage products of this invention is as above-mentioned.

Next, the milk flavor enhancement method for food and drink according to the present invention will be described.
The method for enhancing the milk flavor of foods and drinks according to the present invention is to add the above-described milk flavor enhancer of the present invention to foods and drinks, and particularly when the amount of milk or dairy products used is small, the milk protein content is less than 2% by mass. Furthermore, even if it is less than 1% by mass, it does not affect the flavor and physical properties of the food and drink itself, but specifically enhances only the milk flavor and gives the food and drink a rich milk flavor and rich body taste of milk. To do.
The addition method and addition amount to the food / beverage products of the milk flavor enhancer of this invention are as above-mentioned.
In addition, as above-mentioned, when food / beverage products contain a sweetener, and when adding at the time of manufacture or processing of food / beverage products, the sweetness degree of the milk flavor enhancer of this invention is measured previously, and is added. The amount of sweetener used in the food or drink can be reduced by the amount of sweetness, or the type of sweetener can be changed.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

<Manufacture of whey minerals>
[Production Example 1]
After separating the sweet whey obtained as a by-product when producing cheese by nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then this is further concentrated by an evaporator, Whey mineral A having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral A was 35% by mass, and the calcium content was 2.2% by mass.

[Production Example 2]
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heated at 80 ° C. for 20 minutes. The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral B having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral B was 55% by mass, and the calcium content was 0.4% by mass.

<Manufacture of milk flavor enhancer>
[Example 1]
Cup oligo H-70 (Nisshin Sugar Co., Ltd.) was directly used as the liquid milk flavor enhancer A of the present invention.
Table 1 shows the moisture, solid content, galactooligosaccharide content, galactooligosaccharide content and sweetness of the milk flavor enhancer A.

[Example 2]
Oligomate 55N (Yakult Pharmaceutical Co., Ltd.) was directly used as the liquid milk flavor enhancer B of the present invention.
Table 1 shows the moisture, solid content, galactooligosaccharide content, galactooligosaccharide content and sweetness of the milk flavor enhancer B.

Example 3
Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) was directly used as the powdery milk flavor enhancer C of the present invention.
Table 1 shows the moisture, solid content, galactooligosaccharide content, galactooligosaccharide content and sweetness of the milk flavor enhancer C.

Example 4
95 parts by mass of Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) and 5 parts by mass of whey mineral A were mixed in a powder blender to obtain a powdery milk flavor enhancer D of the present invention.
The moisture content, solid content, galactooligosaccharide content of the milk flavor enhancer D, galactooligosaccharide content in the solid, whey mineral content (solid content conversion) relative to 1 part by weight of galactooligosaccharide, and sweetness are shown in Table 1. .

Example 5
95 parts by mass of Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) and 5 parts by mass of whey mineral B were mixed in a powder blender to obtain a powdery milk flavor enhancer E of the present invention.
Table 1 shows the water content, solid content, galactooligosaccharide content of the milk flavor enhancer E, galactooligosaccharide content in the solid, whey mineral content (solid content conversion) with respect to 1 part by mass of galactooligosaccharide, and sweetness. .

Example 6
98 parts by mass of Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) and 2 parts by mass of whey mineral B were mixed in a powder blender to obtain a powdery milk flavor enhancer F of the present invention.
The moisture content, solid content, galactooligosaccharide content of the milk flavor enhancer F, galactooligosaccharide content in the solid, whey mineral content (solid content conversion) relative to 1 part by weight of galactooligosaccharide, and sweetness are shown in Table 1. .

Example 7
90 parts by mass of Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) and 10 parts by mass of whey mineral B were mixed in a powder blender to obtain a powdery milk flavor enhancer G of the present invention.
The moisture content, solid content, galactooligosaccharide content of the milk flavor enhancer G, galactooligosaccharide content in the solid, whey mineral content (solid content conversion) with respect to 1 part by mass of galactooligosaccharide, and sweetness are shown in Table 1. .

Example 8
80 parts by mass of Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) and 20 parts by mass of whey mineral B were mixed in a powder blender to obtain a powdery milk flavor enhancer H of the present invention.
The moisture content, solid content, galactooligosaccharide content of the milk flavor enhancer H, galactooligosaccharide content in the solid, whey mineral content (solid content conversion) relative to 1 part by mass of galactooligosaccharide, and sweetness are shown in Table 1. .

Example 9
70 parts by mass of Oligomate 55NP (Yakult Pharmaceutical Co., Ltd.) and 30 parts by mass of whey mineral B were mixed with a powder blender to obtain a powdery milk flavor enhancer I of the present invention.
The moisture, solid content, galactooligosaccharide content of the milk flavor enhancer I, galactooligosaccharide content in the solid, whey mineral content (solid content conversion) relative to 1 part by mass of galactooligosaccharide, and sweetness are shown in Table 1. .

<Application Example 1 Production of Ice Cream>
[Combination]
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, ice creams A to K (Examples 10 to 20) were obtained by the following production method with the formulation shown in Table 2. In addition, as a comparative product using lactose (Comparative Example 1), sucralose (Comparative Example 2), fructooligosaccharide (Comparative Example 3), coupling sugar (Comparative Example 4), reduced starch syrup (Comparative Example 5), Similarly, ice creams L to P were obtained by the following manufacturing method with the formulation shown in Table 2. Furthermore, ice cream Q (Comparative Example 6) using neither a milk flavor enhancer nor a comparative product was produced in the same manner for comparative evaluation.
In addition, it described in Table 2 also about the galactooligosaccharide content, milk protein content, the galactooligosaccharide addition amount with respect to 1 mass part of milk protein, and sweetness degree of ice cream A-Q.

[Production method]
Granulated sugar was added to the egg yolk and stirred well until white, then milk was added and further stirred.
After heating until it thickened slightly over low heat, after cooling with ice water, vanilla essence and each milk flavor enhancer or comparative product was added.
Furthermore, fresh cream that had been erected for 8 minutes in advance with a whipper was added little by little, followed by stirring and mixing to obtain an ice cream stock solution. Using a commercially available ice creamer (BH-941P manufactured by Panasonic), the stock solution was cooled and stirred (−18 ° C., 3 hours) to obtain an ice cream.

[Evaluation]
About obtained ice cream AP, milk flavor intensity | strength, milk flavor quality, and the richness of milk were evaluated by the following method. The evaluation results are shown in Table 2.
Evaluation was performed by 15 panelists as follows.

About milk flavor intensity | strength, the 7-point evaluation of 1 point-7 points | pieces which made ice cream Q 4 points | pieces was made, and it was set as the following 8-step evaluation by the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel uncomfortable, such as sweetness, bitterness, salty taste, etc., compared to Ice Cream Q, you have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria as compared with ice cream Q, and the most frequently answered was “evaluation of the richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 2 Production of milk chocolate>
[Composition / Production method]
Milk chocolates A to K (Examples 21 to 31) were obtained by a conventional method using the milk flavor enhancers A to I obtained in Examples 1 to 9 and blended as shown in Table 3. In addition, as a comparative product using lactose (Comparative Example 7), sucralose (Comparative Example 8), fructooligosaccharide (Comparative Example 9), coupling sugar (Comparative Example 10), reduced starch syrup (Comparative Example 11), Milk chocolate LP was obtained by the same blending and manufacturing method. Furthermore, for comparison evaluation, milk chocolate Q (Comparative Example 12) using neither a milk flavor enhancer nor a comparative product was produced in the same manner.
The galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount relative to 1 part by weight of milk protein, and sweetness are also shown in Table 3.

[Evaluation]
About the obtained milk chocolate AP, milk flavor intensity | strength, milk flavor quality, and the rich taste of milk were evaluated by the following method. The evaluation results are shown in Table 3.
Evaluation was performed by 15 panelists as follows.

About milk flavor intensity | strength, the 7-point evaluation of the 1-7 points | pieces which made the milk chocolate Q 4 points | pieces was made, and it was set as the following 8-step evaluation by the average point.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of discomfort, such as sweetness, bitterness, salty taste, etc., compared to milk chocolate Q, you will have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

About the rich taste of milk, compared with milk chocolate Q, the following evaluation criteria were used to give a five-step evaluation, and the most frequently answered was “evaluation of the rich taste of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 3 Production of white sauce>
[Combination]
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, white sauces A to K (Examples 32 to 42) using soy milk by the following manufacturing method according to the formulation shown in Table 4. Obtained. In addition, as a comparative product using lactose (Comparative Example 13), sucralose (Comparative Example 14), fructooligosaccharide (Comparative Example 15), coupling sugar (Comparative Example 16), reduced starch syrup (Comparative Example 17), Similarly, white sauces L to P were obtained by the following production method with the formulation shown in Table 4. Furthermore, as a comparative evaluation, White Sauce Q (Comparative Example 18) in which neither a milk flavor enhancer nor a comparative product was used was also produced.
In addition, it described in Table 4 also about the galactooligosaccharide content of white sauce A-Q, milk protein content, the addition amount of galactooligosaccharide with respect to 1 mass part of milk protein, and sweetness.

[Production method]
Butter was put in a pan and melted over low heat, and the flour was added in three portions and mixed well.
When the flour and butter were mixed well, the milk heated to about 35 ° C. was added in two portions and mixed well, and then the soy milk heated to about 35 ° C. was added and further mixed.
Heating was continued with low heat as it was, and when the thickening appeared, the remaining ingredients including each milk flavor enhancer or comparative product were mixed.

[Evaluation]
About obtained white sauce AP, milk flavor intensity | strength, milk flavor quality, and the rich taste of milk were evaluated by the following method. The evaluation results are shown in Table 4.
Evaluation was performed by 15 panelists as follows.

The milk flavor intensity was evaluated on a 7-point scale from 1 to 7 points, with the white sauce Q as 4 points, and the following 8 levels were evaluated based on the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor, if you feel uncomfortable, such as sweetness, bitterness, salty taste, etc., compared to White Sauce Q, you have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria in comparison with the white sauce Q, and the most frequently answered was “evaluation of the richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 4 Production of cafe au lait>
[Combination]
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, Café oles A to K (Examples 43 to 53) were obtained by the following production method with the formulations shown in Table 5. In addition, as a comparative product using lactose (Comparative Example 19), sucralose (Comparative Example 20), fructooligosaccharide (Comparative Example 21), coupling sugar (Comparative Example 22), reduced starch syrup (Comparative Example 23), Similarly, Caffe oleores L to P were obtained by the following production method with the formulation shown in Table 5. Furthermore, as a comparative evaluation, a cafe au lait Q (Comparative Example 24) in which neither a milk flavor enhancer nor a comparative product was used was also produced.
The galactooligosaccharide content, the milk protein content, the galactooligosaccharide addition amount relative to 1 part by mass of the milk protein, and the sweetness degree are also shown in Table 5.

[Production method]
A coffee extract was obtained by extracting 40 g of commercial regular coffee with 620 g of hot water.
According to the formulation shown in Table 5, the remaining ingredients including each milk flavor enhancer or comparative product were mixed and dissolved.

[Evaluation]
About the obtained cafe olea A-P, milk flavor intensity | strength, milk flavor quality, and the rich taste of milk were evaluated by the following method. The evaluation results are shown in Table 5.
Evaluation was performed by 15 panelists as follows.
The milk flavor intensity was evaluated on a 7-point scale from 1 to 7 points with 4 points of Café au lait Q, and the following 8-step evaluation was made based on the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor, if you feel uncomfortable, such as sweetness, bitterness, salty taste, etc., compared to Cafe au lait Q, you have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria compared to Cafe au lait Q, and the most frequently answered was “evaluation of the richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 5 Production of milk tea>
Milk teas A to K (Examples 54 to 64) were obtained by the following production method using the milk flavor enhancers A to I obtained in Examples 1 to 9 and the formulation shown in Table 6. In addition, as a comparative product using lactose (Comparative Example 25), sucralose (Comparative Example 26), fructooligosaccharide (Comparative Example 27), coupling sugar (Comparative Example 28), reduced starch syrup (Comparative Example 29), Similarly, milk teas L to P were obtained by the following production method with the formulation shown in Table 6. Furthermore, milk tea Q (Comparative Example 30) using neither a milk flavor enhancer nor a comparative product was produced in the same manner for comparative evaluation.
In addition, it described in Table 6 about the galactooligosaccharide content of milk tea A-Q, milk protein content, the addition amount of galactooligosaccharide with respect to 1 mass part of milk protein, and sweetness.

[Production method]
A black tea extract was prepared by extracting 6.5 g of commercially available black tea leaves with 500 g of hot water.
According to the formulation described in Table 6, the remaining ingredients including each milk flavor enhancer or comparative product were mixed and dissolved.

[Evaluation]
About the obtained milk tea AP, milk flavor intensity | strength, milk flavor quality, and the richness of milk were evaluated by the following method. The evaluation results are shown in Table 6.
Evaluation was performed by 15 panelists as follows.

About milk flavor intensity | strength, 7-point evaluation of the 1-7 points | pieces which made the milk tea Q 4 points | pieces was made, and it was set as the following 8-step evaluation by the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of incongruity, such as sweetness, bitterness, salty taste, etc., compared to Milk Tea Q, you will have to answer "+" if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

About the rich taste of milk, compared with milk tea Q, 5 grades were evaluated according to the following evaluation criteria, and the most frequently answered was “Evaluation of rich taste of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 6 Production of Milk Sable>
The milk flavor enhancers A to I obtained in Examples 1 to 9 above were used, and milk recipes A to K (Examples 65 to 75) were obtained by the following production method with the formulation shown in Table 7. As a comparative product, lactose (Comparative Example 31), sucralose (Comparative Example 32), fructooligosaccharide (Comparative Example 33), coupling sugar (Comparative Example 34), and reduced starch syrup (Comparative Example 35) are also used. Similarly, milk sablets L to P were obtained by the following production method with the formulation shown in Table 7. For comparison evaluation, a milk sable Q (Comparative Example 36) in which neither a milk flavor enhancer nor a comparative product was used was also produced. In addition, all of the milk sables A to Q had a moisture content of the dough before baking of 24%, and the moisture of the milk sable after baking was 7%.

  In addition, Table 7 also describes the galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount with respect to 1 part by mass of milk protein, and sweetness degree of milk sables A to Q. The galactooligosaccharide content, milk protein content, and sweetness were calculated by calculating the burning rate based on the moisture content before and after the baking, and taking the burning rate into account.

[Production Method] Sugar Batter Method Sugar was added to butter adjusted at room temperature and mixed well until a white paste was formed.
The whole egg was added to the mixture, and the remaining ingredients including the flour and each milk flavor enhancer or a comparative product were added and kneaded well.
It was rolled to a thickness of 5 mm, punched and molded with a mold having a diameter of 60 mm, and then fired at 180 ° C. for 10 minutes in a fixed oven.

[Evaluation]
About the obtained milk sables A to P, milk flavor strength, milk flavor quality, and the rich taste of milk were evaluated by the following methods. The evaluation results are shown in Table 7.
Evaluation was performed by 15 panelists as follows.

About milk flavor intensity | strength, 7 grades of 1-7 points | pieces which made the milk sable Q 4 points | pieces were evaluated, and it was set as the following 8 grades by the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of incongruity such as sweetness, bitterness, salty taste, etc., compared to milk savory Q, you have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

As for the rich taste of milk, it was evaluated on a five-point scale according to the following evaluation criteria compared with the milk savory Q, and the most frequently answered was “evaluation of the rich taste of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 7 Production of yogurt drink>
Yogurt drinks A to K (Examples 76 to 86) were obtained by the following production method using the milk flavor enhancers A to I obtained in Examples 1 to 9 and the formulation shown in Table 8. In addition, as a comparative product using lactose (Comparative Example 37), sucralose (Comparative Example 38), fructooligosaccharide (Comparative Example 39), coupling sugar (Comparative Example 40), reduced starch syrup (Comparative Example 41), Similarly, yogurt drinks L to P were obtained by the following production method with the formulation shown in Table 8. Further, for comparison evaluation, yogurt drink Q (Comparative Example 42) in which neither a milk flavor enhancer nor a comparative product was used was produced in the same manner.
The galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount relative to 1 part by mass of milk protein, and sweetness of yogurt drinks A to Q are also shown in Table 8.

[Production method]
Commercial yogurt, milk, honey and each milk flavor enhancer or comparative product were added and mixed well.

[Evaluation]
About the obtained yogurt drinks AP, milk flavor intensity, milk flavor quality, and the rich taste of milk were evaluated by the following methods. The evaluation results are shown in Table 8.
Evaluation was performed by 15 panelists as follows.

The milk flavor intensity was evaluated on a 7-point scale from 1 to 7 points, with the yogurt drink Q as 4 points, and the following 8-step evaluation was made based on the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of discomfort, such as sweetness, bitterness, salty taste, etc. compared to yogurt drink Q, you will have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria as compared with yogurt drink Q, and the most frequently answered was “evaluation of richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 8 Production of whipped cream>
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, whipped creams A to K (Examples 87 to 97) were obtained by the following production method with the formulation shown in Table 9. In addition, as a comparative product using lactose (Comparative Example 43), sucralose (Comparative Example 44), fructooligosaccharide (Comparative Example 45), coupling sugar (Comparative Example 46), reduced starch syrup (Comparative Example 47), Similarly, whipped creams L to P were obtained by the following manufacturing method with the formulation shown in Table 9. Further, for comparison evaluation, whipped cream Q (Comparative Example 48) in which neither a milk flavor enhancer nor a comparative product was used was produced in the same manner.
The galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount relative to 1 part by weight of milk protein, and sweetness of whipped creams A to Q are also shown in Table 9.

[Production method]
In the blending table shown in Table 9, the oil phase obtained by mixing and dissolving the raw material indicated as the oil phase was adjusted to 55 ° C.
Of the fats and oils constituting the oil phase, the transesterified oil I is a transesterified fat (melting point 28 ° C.) obtained by random transesterification of palm fraction soft part oil having an iodine value of 65 using a chemical catalyst. Oil II is a transesterified oil (melting point 33 ° C.) obtained by random transesterification using a chemical catalyst with a fat and oil obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 80:20 (the former: the latter).
On the other hand, the temperature of the aqueous phase obtained by mixing and dissolving the raw material indicated as the aqueous phase in the recipe shown in Table 9 was adjusted to 55 ° C.
Subsequently, the preliminary emulsion obtained by adding the oil phase to the aqueous phase and stirring is homogenized at a pressure of 2 MPa using a valve homogenizer (Alpha Laval Co., Ltd .: homogenizer), and then VTIS. Sterilized by a sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, cooled to 5 ° C., and further aged at 5 ° C. for 24 hours to obtain a whipped cream .

[Evaluation]
The obtained whipped creams A to P were whipped to an optimum foaming state, and the milk flavor strength, milk flavor quality, and richness of milk were evaluated by the following methods. The evaluation results are shown in Table 9.
Evaluation was performed by 15 panelists as follows.

About milk flavor intensity | strength, 7-point evaluation of 1 point-7 points | pieces which made the whipped cream Q 4 points | pieces was made, and it was set as the following 8-step evaluation by the average point.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of discomfort, such as sweetness, bitterness, salty taste, etc. compared to whipped cream Q, you will have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria in comparison with whipped cream Q, and the most frequently answered was “evaluation of the richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 9 Production of Pullman Type Bread>
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, Pullman-type breads A to K (Examples 98 to 108) were obtained by the following production method with the formulation shown in Table 10. In addition, as a comparative product using lactose (Comparative Example 49), sucralose (Comparative Example 50), fructooligosaccharide (Comparative Example 51), coupling sugar (Comparative Example 52), reduced starch syrup (Comparative Example 53), Similarly, Pullman-type breads L to P were obtained by the following manufacturing method with the composition shown in Table 10. In addition, as a comparative evaluation, Pullman type bread B (Comparative Example 54) using neither a milk flavor enhancer nor a comparative product was produced in the same manner. In addition, the burning rate of the pullman type bread A to Q was 10%.
The galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount relative to 1 part by weight of milk protein, and sweetness of Pullman type bread A to Q are also shown in Table 10. The galactooligosaccharide content, milk protein content, and sweetness degree were calculated by taking into account the burning rate.

[Production method]
In the blending table shown in Table 10, the raw material indicated as medium seed dough was put into a mixer bowl, and mixed using a hook for 2 minutes at low speed and 2 minutes at medium speed to obtain medium seed dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. Add the dough that has been subjected to medium-scale fermentation to the mixer bowl again, and then add the raw material excluding margarine from the ingredients listed as the main dough in the recipe shown in Table 10, 3 minutes at low speed, Mixing for 3 minutes at medium speed. Finally, 8 parts by weight of margarine was added, and using a hook, mixing was performed for 3 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed to obtain bread dough. The kneading temperature of the obtained bread dough was 28 ° C. Here, after taking the floor time of 20 minutes, 230 g was divided and rounded. Next, after taking the bench time 20 minutes, mold the mold, put the 6 pieces into a U-shape, put them in a 3mm pullman mold, take a proof at 38 ° C and a relative humidity of 85% for 50 minutes, then cover. In a fixed kiln set at 200 ° C., it was baked for 40 minutes to obtain a pullman type bread.

[Evaluation]
About the obtained pullman type bread BAP, milk flavor intensity | strength, milk flavor quality, and the rich taste of milk were evaluated by the following method. The evaluation results are shown in Table 10.
Evaluation was performed by 15 panelists as follows.

The milk flavor intensity was evaluated on a 7-point scale from 1 to 7 points, with the pullman-type bread B being 4 points.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor, if you feel uncomfortable, such as sweetness, bitterness, salty taste, etc., compared to Pullman type bread B The following four grades were used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria in comparison with Pullman type bread B, and the most frequently answered was “Evaluation of richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 10 Production of Flower Paste>
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, and with the formulation shown in Table 11, custard flavored flour pastes A to K (Examples 109 to 119) were obtained by the following method. It was. In addition, as a comparative product using lactose (Comparative Example 55), sucralose (Comparative Example 56), fructooligosaccharide (Comparative Example 57), coupling sugar (Comparative Example 58), reduced starch syrup (Comparative Example 59), Similarly, custard-flavored flour pastes L to P were obtained by the following production method with the formulations shown in Table 11. Further, for comparative evaluation, a custard-flavored flour paste Q (Comparative Example 60) in which neither a milk flavor enhancer nor a comparative product was used was produced in the same manner.
Table 11 also shows the galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount with respect to 1 part by mass of milk protein, and sweetness degree of the flour pastes A to Q.

[Production method]
In the blending table shown in Table 11, the oil phase obtained by mixing and dissolving the raw material indicated as the oil phase was conditioned at 55 ° C.
Of the fats and oils constituting the oil phase, the transesterified oil I is a transesterified fat and oil (melting point 28 ° C.) obtained by random transesterification of palm fraction soft oil having an iodine value of 65 using a chemical catalyst.
On the other hand, in the recipe shown in Table 11, the aqueous phase obtained by mixing and dissolving the aqueous phase and the indicated raw material was adjusted to 55 ° C.
Subsequently, the pre-emulsified liquid obtained by adding and stirring the oil phase to the aqueous phase is homogenized, heat sterilized, and filled with pillow in a 0.2 mm thick packaging material up to 22 ° C. It cooled and obtained the flour paste which is the sheet form of length 400mm, width 200mm, and thickness 8mm.

[Evaluation]
About the obtained flower paste AP, milk flavor intensity | strength, milk flavor quality, and the rich taste of milk were evaluated by the following method. The evaluation results are shown in Table 11.
Evaluation was performed by 15 panelists as follows.

The milk flavor intensity was evaluated on a 7-point scale from 1 to 7 points, with the flour paste Q as 4 points, and the following 8-step evaluation was made based on the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of discomfort, such as sweetness, bitterness, salty taste, etc., compared to Flower Paste Q, you will have to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria as compared with the flour paste Q, and the most frequently answered was “evaluation of the rich taste of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

<Application Example 11 Production of Butter Cream>
Using the milk flavor enhancers A to I obtained in Examples 1 to 9 above, butter creams A to K (Examples 120 to 130) were obtained by the following production method with the formulation shown in Table 12. In addition, as a comparative product also using lactose (Comparative Example 61), sucralose (Comparative Example 62), fructooligosaccharide (Comparative Example 63), coupling sugar (Comparative Example 64), reduced starch syrup (Comparative Example 65), Similarly, butter creams L to P were obtained by the following manufacturing method with the formulation shown in Table 12. Further, for comparison evaluation, butter cream Q (Comparative Example 66) using neither a milk flavor enhancer nor a comparative product was produced in the same manner.
The galactooligosaccharide content, milk protein content, galactooligosaccharide addition amount to 1 part by mass of milk protein, and sweetness degree of butter creams A to Q are also shown in Table 12.

[Production method]
In the recipe shown in Table 12, the oil phase obtained by mixing and dissolving the raw material indicated as the oil phase was adjusted to 55 ° C.
Among the fats and oils constituting the oil phase, the transesterified oil II is a random mixture of fats and oils obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 80:20 (the former: the latter) using a chemical catalyst. This is a transesterified oil / fat (melting point: 33 ° C.).
On the other hand, the temperature of the aqueous phase obtained by mixing and dissolving the raw material indicated as the aqueous phase in the recipe shown in Table 12 was adjusted to 55 ° C.
Subsequently, the pre-emulsion obtained by adding the aqueous phase to the oil phase and stirring was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to produce a butter cream.

[Evaluation]
About obtained butter cream AP, milk flavor intensity | strength, milk flavor quality, and the rich taste of milk were evaluated by the following method. The evaluation results are shown in Table 12.
Evaluation was performed by 15 panelists as follows.

About milk flavor intensity | strength, 7-point evaluation of 1-7 points | pieces which made butter cream Q 4 points | pieces was made, and it was set as the following 8-step evaluation by the average score.
◎ ++++: Average point is 6.5 points or more ◎ ++: Average point is 6.0 points or more and less than 6.5 points ◎ +: Average point is 5.5 points or more and less than 6.0 points ◎: Average point is 5. 0 or more and less than 5.5 points ○: The average score is 4.5 or more and less than 5.0 points ○-: The average score is 4.0 or more and less than 4.5 points Δ: The average score is 3.5 or more and 4 points Less than 0 point x: Average point is less than 3.5 points

As for milk flavor quality, if you feel a sense of discomfort, such as sweetness, bitterness, salty taste, etc., compared to butter cream Q, you will be asked to answer “+” if there is nothing in particular. The four-stage evaluation was used.
◎: Number of + responses is 0 ○: Number of + responses is 1 to 2 Δ: Number of + responses is 3 to 4 ×: Number of + responses is 5 or more

The richness of milk was evaluated on a five-point scale according to the following evaluation criteria as compared with butter cream Q, and the most frequently answered was “evaluation of richness of milk”. In addition, when the same number of responses were the most, the inferior evaluation was regarded as “evaluation of the rich taste of milk”.
A: A very good milky taste is imparted.
○ +: A good milky taste is imparted.
○: It is felt that the rich taste of milk is imparted.
(Triangle | delta): It does not feel that the rich taste of milk was provided.
X: The rich taste of milk is not felt and it is not delicious.

Claims (7)

  A milk flavor enhancer comprising galactooligosaccharide as an active ingredient.   The milk flavor enhancer according to claim 1, comprising 0.01 to 1 part by mass of whey mineral in terms of solid content with respect to 1 part by mass of galactooligosaccharide.   The milk flavor enhancement method of the food / beverage products containing milk protein characterized by adding the quantity which becomes 0.01-2 mass parts of galactooligosaccharides with respect to 1 mass part of milk protein.   Furthermore, 0.01-1 mass part of whey minerals are added in conversion of solid content with respect to 1 mass part of galactooligosaccharides, The milk flavor enhancement method of Claim 3 characterized by the above-mentioned.   The milk flavor enhancing method according to claim 3 or 4, wherein the milk protein content of the food or drink is less than 2% by mass.   A food or drink obtained by adding the milk flavor enhancer according to claim 1 or 2.   The food or drink according to claim 6, wherein the milk protein content is less than 2% by mass.