JP-7857139-B2 - A method for measuring the flavor intensity of cheeses to serve them as a good pairing with beer.

Inventors

• 岸田 麻衣
• 持地 恭子
• 下村 純美
• 坂上 麻子

Assignees

• 雪印メグミルク株式会社

Dates

Publication Date

20260512

Application Date

20220330

Claims (6)

1. The process involves adding cheeses to pure water at 10-40°C , A step of crushing the added cheeses, The process includes separating and removing the solid and upper layer of fat from the ground cheeses by centrifugation, A method for measuring the intensity of the taste of the resulting aqueous layer as a cheese extract , The measurement method is a method of determining the aftertaste felt when drinking beer after eating cheese, by rinsing a taste sensor immersed in the cheese extract with beer .
2. The measurement method according to claim 1, wherein the measurement is a method for determining the aftertaste Vr'-Vr (mV) felt when drinking beer after eating cheese, by rinsing a taste sensor immersed in the cheese extract with beer . Vr: Potential measured by immersing the sensor in a reference solution (30 mM KCl, 0.3 mM L(+)-tartaric acid aqueous solution). Vr': The sensor was immersed in cheese extract, then rinsed with beer, washed with a reference solution, and the potential was measured by immersing the sensor in the reference solution.
3. The measurement method according to claim 1 or 2, wherein the aftertaste is an umami aftertaste and a bitter aftertaste.
4. The measurement method according to any one of claims 1 to 3 , wherein the amount of free amino acids in the cheese extract is 100 μg/mL or more and 10,000 μg/mL or less.
5. The measurement method according to any one of claims 1 to 4 , wherein the lipid content of the cheese extract is 0.1 mg/g or more and 80 mg/g or less.
6. The measurement method according to any one of claims 1 to 5, wherein the salt content of the cheese extract is 0.05 g/100 g or more and 1.0 g/100 g or less.

Description

This invention relates to natural cheeses, portion-type and block-type processed cheeses, cheese foods, and dairy products (hereinafter referred to as "cheeses") intended to be consumed as a snack with beer. While cheese, sweets, and salami are often consumed with beer, beer has a distinctive bitterness that makes it difficult for some people to drink it continuously. Therefore, there is a need to develop foods that, when eaten with beer, reduce its bitterness, making it easier to continue drinking it. However, since the flavor of food is influenced by its flavor components and physical properties, cheeses that pair well with beer require the production of cheeses with appropriate characteristics, taking into account the flavor components that are released from the cheese through chewing, out of all the flavor components it contains. Traditionally, there have been technologies related to identifying and manufacturing methods for substances that pair well with or complement specific foods and beverages. For example, Patent Document 1 discloses a method and apparatus for diagnosing the compatibility between coffee and food, which involves measuring the taste of coffee and the taste of food using a taste recognition device, and then determining the compatibility based on the balance of multiple taste measurement values. Patent Document 2 discloses a new method for producing tea leaves that are compatible with Japanese cuisine, highly palatable, and have a light, floral aroma, by adjusting the content ratios of lipids, tannins, hydrophilic low-molecular-weight tea polyphenols, and semi-hydrophilic low-molecular-weight tea polyphenols. However, none of these prior arts concern the compatibility of beer and cheese, nor do they focus on flavor components released from food during chewing. Patent No. 6475174Patent No. 5368652 The present invention will now be described in detail. While this specification describes the invention in terms of different embodiments, the matters, definitions of terms, and embodiments described in each embodiment are also applicable to other embodiments. (Measurement method) (1) Step of adding cheeses to pure water at a predetermined temperature The term "cheeses" as used in this invention refers to natural cheeses, as well as portion-type and block-type processed cheeses, cheese foods, and foods made primarily from milk, etc. For example, it includes all cheeses such as fresh cheeses like cream cheese, mozzarella, ricotta, mascarpone, and fromage blanc; white mold cheeses like Camembert and Brie; blue cheeses like Gorgonzola, Stilton, and Roquefort; washed-rind cheeses like Livarot; semi-hard cheeses like Provolone and Gouda; hard cheeses like Grana, Emmental, and Cheddar; processed cheeses; cheese foods; and foods made primarily from milk, etc. The raw cheeses used in processed cheeses are not particularly limited as long as they are commonly used in the production of processed cheeses. For example, hard or semi-hard natural cheeses, or combinations of such cheeses, can be used. Processed cheeses can also be used as part of the raw materials. The molten salts and emulsifiers used in processed cheeses are not particularly limited as long as they are commonly used in the production of processed cheeses. For example, citrates, phosphates, sucrose fatty acid esters, or combinations of such molten salts and emulsifiers can be used. As auxiliary ingredients, any auxiliary ingredients commonly used in the production of processed cheeses, such as skim milk powder and other dairy products, milk components, stabilizers, emulsifiers, starch, modified starch, vegetable fat, shellfish broth, scallops, grains, carbohydrates, spices, and flavorings, can be used. These auxiliary ingredients are used for adjusting physical properties and flavor, but they do not need to be used unless specifically required. The predetermined temperature is preferably 10 to 40°C, more preferably 35 to 40°C. Temperatures outside this range are undesirable because they exceed the range of components that dissolve in the mouth while the cheese is being chewed. (2) Step of crushing the added cheeses A crushing machine such as a chopper or grinder can be used, but it is not particularly limited as long as it is a coarse crushing that mimics chewing in the mouth. If it is crushed too finely, it will be different from the components released when chewing in the mouth. (3) Step of separating and removing the solid and upper layer of fat from the crushed cheeses by centrifugal separation. The centrifugal separation was performed at 7000 rpm for 10 minutes, and the upper layer was removed with a spatula. The middle layer was then filtered using a commercially available coffee filter (Coffee Patit (manufactured by Daiki Shoji Co., Ltd.)), but this is not particularly limited. (Cheese extract) The cheese extract to be measured in this invention is prepared as follows. Place 30g of cheese in a pouch bag, add 120g of pure water set to