Flavor material for masking, foodstuff and method for manufacturing the same, and method for masking odor or smell of foodstuff

Abstract

The present invention relates to a masking flavor material, a food product, a method for producing the food product, and a method for masking an odor or a smell of a food product. (1) A masking flavor material comprising isovaleric acid and / or phenylethyl alcohol and a lactone, the weight ratio of (lactone) / (isovaleric acid and phenylethyl alcohol) being 0.1 or more and 1000 or less. (2) The masking flavor material according to (1), wherein one or more selected from the group consisting of isovaleric acid, phenylethyl alcohol and a lactone is (A) a microbial fermentation product obtained from yeast and / or Aspergillus, or (B) a microbial fermentation product obtained from yeast and / or Aspergillus and lactic acid bacteria. (3) A food product comprising the masking flavor material according to (1) or (2), and the content of the lactone is 1 ppb or more on a weight basis. (4) The food product according to (3), wherein the food product does not contain an animal-derived raw material.

Description

Technical Field

[0001] This invention relates to a flavoring material containing lactones and isovaleric acid and / or phenylethanol in a specified ratio, having a masking effect, a food, a method for manufacturing the same, and a method for masking off-flavors or odors in the food. Background Technology

[0002] Due to the increasing global population and global warming, the food service industry is now required to balance achieving a sustainable society that considers the Earth's environment with providing delicious food resources. Particularly concerning are animal-based foods, where greenhouse gases originating from livestock are reportedly having a significant impact on global warming, and it is predicted that animal food resources will be depleted as the population continues to grow. In recent years, plant-based alternatives to animal-based foods, such as plant-based milk, plant-based cheese, and meat substitutes, have gained global attention. However, in pursuing a transition to plant-based alternatives, deliciousness is an indispensable element.

[0003] Plant-based food substitutes are primarily obtained by mixing, emulsifying, or texturizing food ingredients such as vegetable oils and proteins that do not originate from animal sources. However, plant-based substitutes sometimes present flavor challenges. Specifically, they can sometimes exhibit off-flavors from the plant-based ingredients, such as beany, grainy, impurities, or bitterness, resulting in flavors significantly different from the original animal-based foods. Furthermore, it is difficult to reproduce the richness and fullness characteristic of animal-based foods using only plant-based ingredients; plant-based substitutes are sometimes unsatisfactory and less palatable compared to their animal counterparts. In conclusion, eliminating off-flavors and imparting deliciousness to plant-based food substitutes is a significant challenge. Solving this problem is essential for the widespread adoption of plant-based food substitutes, leading to various research efforts.

[0004] For example, Patent Document 1 discloses a method for manufacturing an edible oil composition, characterized in that corn wet germ is roasted and pressed without being crushed to obtain roasted oil, and the roasted oil is added to the edible oil at a rate of 0.05% to 13% by mass and a method for masking unpleasant flavors such as plant proteins that are processed with the edible oil composition.

[0005] In addition, Patent Document 2 discloses a flavor enhancer for a composition containing plant protein, which contains tomato processing to mask unpleasant odors caused by plant protein.

[0006] Alternatively, Patent Document 3 discloses a starter culture and a method for manufacturing fermented soy milk using the starter culture, which is used to manufacture fermented soy milk with a mild sour taste that reduces the grassy, ​​bitter, and astringent taste of soybeans and has a mild sour taste even without the addition of specific sour taste masking agents.

[0007] Furthermore, Patent Document 4 discloses a method for reducing the pungent bitterness derived from tannins in beverages containing 1 to 650 ppm of tannins and with a pH of 5.0 or higher by containing 0.4 ppb or more of phenylethanol.

[0008] Furthermore, with increased health awareness and a growing active population, there is a greater focus on protein-containing foods and beverages, leading to an increase in products that add protein to dairy products and beverages to emphasize functionality. The proteins used in these foods and beverages are mostly milk proteins, primarily casein and whey protein. However, if milk proteins are highly incorporated into foods and beverages, they impart unpleasant odors and off-flavors, known to be casein-derived odors and whey-derived odors, thus compromising the flavor. Therefore, high-protein foods and beverages using milk proteins suffer from low palatability.

[0009] On the other hand, collagen, as the main protein of animal tissues, and collagen peptides, as its decomposition products, are expected to be used in food and beverage products for their beauty and health benefits. However, collagen and collagen peptides have a distinctive unpleasant odor and bitterness, and their use in food and beverage products requires the suppression of these unpleasant odors and bitterness.

[0010] To address the aforementioned problems and mask off-flavors originating from milk proteins, collagen, and collagen peptides, various methods have been proposed, such as: adding ethyl decanoate to food and beverages (Patent Document 7); using one or more modifiers selected from the group consisting of diphenyl ether and cis-3-hexenol (Patent Document 8); adding hydroxypropyl cellulose (Patent Document 9); using chlorogenic acid (Patent Document 10); and using inositol, fructooligosaccharides, cyclic oligosaccharides, and high-sweetness sweeteners (Patent Document 11), etc.

[0011] On the other hand, for long-term, room-temperature storage of food, methods include sealing the food in airtight containers such as bags, cans, and bottles, and then sterilizing it using cooking devices. It is known that cooked foods prepared using these methods produce an unpleasant odor, known as "cooking odor," when sterilized under high temperature and pressure, which is detrimental to food quality. Various methods have been developed to suppress this cooking odor. For example, methods have been reported such as adding chlorogenic acid, caffeic acid, and ferulic acid (Patent Document 12); adding cyclodextrin (Patent Document 13); adding cumene and eugenol (Patent Document 14); and adding curcumin and anethole (Patent Document 15), etc.

[0012] Furthermore, it is known that unsaturated fatty acids containing double bonds, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), are sometimes found in fish oil, algae, bacteria, and filamentous fungi. When ingested by humans, they inhibit the decline of brain function and are effective in preventing dementia. However, due to the low oxidative stability of unsaturated fatty acids, they easily deteriorate with oxidation, producing unpleasant odors, such as a fishy smell. In foods containing unsaturated fatty acids, antioxidants such as tocopherol (vitamin E) and ascorbyl palmitate (vitamin C palmitate) are often used to inhibit oxidative degradation. However, the threshold for unpleasant odors generated with oxidation is very low; even slight oxidation can produce a noticeable odor. Therefore, using antioxidants alone is insufficient to completely prevent the formation of unpleasant odors.

[0013] Therefore, many methods have been proposed for masking unpleasant odors associated with the oxidative degradation of unsaturated fatty acids. For example, there are methods such as adding high-sweetness sweeteners (Patent Document 16); adding ginger oil (Patent Document 17); adding monk fruit extract (Patent Document 18); and adding spices from the Lamiaceae, Myrtaceae, and Lauraceae families and their extracts (Patent Document 19), etc.

[0014] Existing technical documents

[0015] Patent documents

[0016] Patent Document 1: International Publication No. WO2018-186326

[0017] Patent Document 2: Japanese Patent Application Publication No. 2019-71851

[0018] Patent Document 3: Japanese Patent Application Publication No. 2019-165667

[0019] Patent Document 4: Japanese Patent Application Publication No. 2020-130107

[0020] Patent Document 5: International Publication No. WO2015-153666

[0021] Patent Document 6: Japanese Patent Application Publication No. 2020-156343

[0022] Patent Document 7: Japanese Patent Application Publication No. 2006-197857

[0023] Patent Document 8: Japanese Patent Application Publication No. 2022-15356

[0024] Patent Document 9: International Publication No. WO2020 / 171069

[0025] Patent Document 10: Japanese Patent Application Publication No. 2003-210119

[0026] Patent Document 11: Japanese Patent Application Publication No. 2018-143225

[0027] Patent Document 12: Japanese Patent Application Publication No. 2000-308477

[0028] Patent Document 13: Japanese Patent Application Publication No. 60-75266

[0029] Patent Document 14: Japanese Patent Application Publication No. 2006-81461

[0030] Patent Document 15: Japanese Patent Application Publication No. 2003-169644

[0031] Patent Document 16: Japanese Patent Application Publication No. 2021-78497

[0032] Patent Document 17: Japanese Patent No. 6038641

[0033] Patent Document 18: Japanese Patent Application Publication No. 2012-223138

[0034] Patent Document 19: Japanese Patent Application Publication No. 7-236418 Summary of the Invention

[0035] The problem the invention aims to solve

[0036] The technical problem of this invention is to mask various off-flavors in food and improve its flavor.

[0037] Technical solution

[0038] Patent documents 1-3 are specifically designed to mask off-flavors of plant-based ingredients, but do not focus on enhancing the flavor of plant-based alternative foods.

[0039] Furthermore, Patent Document 5 discloses the addition of lactones such as 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, butyrolactone, γ-octyl lactone, and δ-tetradecanoic acid lactone to meat replicas, reproducing the deliciousness, sweetness, juiciness, and savory flavor experienced when chewing meat. However, using lactones alone is insufficient to adequately mask the off-flavors of plant-based materials, leaving residual flavors of the plant-based ingredients in the substitute food.

[0040] Furthermore, Patent Document 6 discloses a fermented seasoning composition containing 1500 ppm isovaleric acid when converted to a liquid composition of 2.0% solids, used to enhance meat flavor, mask unpleasant flavors of plant proteins, or enhance sweetness. However, adding large amounts of isovaleric acid can produce unpleasant odors, resulting in a flavor far removed from the deliciousness of food. Therefore, there are limits to the effectiveness of masking off-flavors originating from plant-based ingredients.

[0041] As mentioned above, no systematic combination of effective ingredients for eliminating off-flavors and imparting flavor to plant-based foods has been established. Moreover, even when reports exist of masking off-flavors and imparting flavor with individual ingredients, the effects of their combinations have not been confirmed.

[0042] Furthermore, while the methods for improving the abnormal flavors derived from milk proteins, collagen, and collagen peptides proposed in patent documents 7-11 have achieved some effect, they do not fully satisfy many consumers, and also lack versatility. Therefore, there is a need for further methods to improve the abnormal flavors of milk proteins, collagen, and collagen peptides and to enhance their flavor.

[0043] As mentioned above, no combination of effective ingredients that eliminate off-flavors caused by milk proteins, collagen, and collagen peptides and impart deliciousness has been systematically established. Moreover, even when reports exist of masking off-flavors and imparting deliciousness with individual ingredients, the effects of their combinations have not been confirmed.

[0044] On the other hand, while the methods for improving cooking odor proposed in Patent Documents 12-15 have achieved some effect, they are not fully satisfactory to many consumers. Furthermore, they lack versatility. Therefore, further methods for improving cooking odor and enhancing flavor are desired.

[0045] As mentioned above, there is no systematically established combination of effective ingredients that eliminate the odor of cooking and impart deliciousness.

[0046] Furthermore, while the methods proposed in Patent Documents 16-19 for improving unpleasant odors, such as the fishy smell caused by the oxidative degradation of unsaturated fatty acids, have achieved some effect, they are not fully satisfactory to many consumers. In addition, they lack versatility. Therefore, there is a need for further methods to mask the odor caused by lipid degradation and to improve flavor.

[0047] As mentioned above, no combination of effective ingredients that mask the odor caused by lipid degradation due to unsaturated fatty acids and impart flavor has been systematically established. Moreover, even when individual ingredients are reported to mask the odor caused by lipid degradation and impart flavor, the effect of their combination has not been confirmed.

[0048] The inventors have conducted in-depth research on the above-mentioned technical problems and found that by using a composition containing lactones, isovaleric acid, and phenylethanol in a specific range of ratios, various off-flavors in food are masked and the flavor is improved, thus completing the present invention.

[0049] That is, this invention includes the following inventions.

[0050] (1) A masking flavor material comprising isovaleric acid and / or phenylethanol and lactones, wherein the weight ratio of (lactones) to (isovaleric acid and phenylethanol) is 0.1 or more and 1000 or less.

[0051] (2) The masking flavor material according to (1), wherein one or more of the group consisting of isovaleric acid, phenylethanol and lactones are (A) microbial ferments obtained from yeast and / or Aspergillus, or (B) microbial ferments obtained from yeast and / or Aspergillus and lactic acid bacteria.

[0052] (3) A food product comprising a masking flavoring material according to (1) or (2), wherein the content of lactones is 1 ppb or more on a weight basis.

[0053] (4) The food according to (3) wherein it does not contain ingredients derived from animals.

[0054] (5) The food according to (3), wherein it contains unsaturated fatty acids and / or oils containing unsaturated fatty acids.

[0055] (6) The food according to (3), wherein the powdered oil contains unsaturated fatty acids and / or oils containing unsaturated fatty acids.

[0056] (7) A method for manufacturing a food, characterized in that, in the method for manufacturing the food, a masking flavor material comprising isovaleric acid and / or phenylethanol and lactones and the weight ratio of (lactones) / (isovaleric acid and phenylethanol) is 0.1 or more and 1000 or less, wherein the lactones contain 1 ppb or more by weight.

[0057] (8) The manufacturing method according to (7), wherein the manufacturing method includes a heat sterilization step.

[0058] (9) The manufacturing method according to (7), wherein the manufacturing method causes the protein to contain more than 1% by weight.

[0059] (10) A method for masking off-flavors of plant-based ingredients in food, characterized in that a masking flavoring material comprising isovaleric acid and / or phenylethanol and lactones is added to the food and the weight ratio of (lactones) / (isovaleric acid and phenylethanol) is 0.1 or more and 1000 or less, wherein the lactones in the food contain 1 ppb or more by weight.

[0060] (11) The method according to (10) wherein the food does not contain animal-derived ingredients.

[0061] (12) A method for masking off-flavors of animal-derived ingredients in food, characterized in that a masking flavoring material comprising isovaleric acid and / or phenylethanol and lactones is added to the food and the weight ratio of (lactones) / (isovaleric acid and phenylethanol) is 0.1 or more and 1000 or less, wherein the lactones in the food contain 1 ppb or more by weight.

[0062] (13) A method for masking the odor of food that has been sterilized by heat, characterized in that a masking flavoring material comprising isovaleric acid and / or phenylethanol and lactones is added to the food and the weight ratio of (lactones) / (isovaleric acid and phenylethanol) is 0.1 or more and 1000 or less, wherein the lactones in the food contain more than 1 ppb by weight.

[0063] (14) The method according to (13) wherein the food contains more than 1% by weight of protein.

[0064] (15) A method for masking the odor of lipid deterioration in food, characterized in that a masking flavoring material comprising isovaleric acid and / or phenylethanol and lactones is added to the food and the weight ratio of (lactones) / (isovaleric acid and phenylethanol) is 0.1 or more and 1000 or less, wherein the lactones in the food contain more than 1 ppb by weight.

[0065] (16) The method according to (15), wherein the oil contains unsaturated fatty acids and / or contains unsaturated fatty acids.

[0066] (17) The method according to (15), wherein the powdered oil contains unsaturated fatty acids and / or oils containing unsaturated fatty acids.

[0067] Beneficial effects

[0068] According to the present invention, various off-odors in food can be masked and the flavor can be improved. Detailed Implementation

[0069] The present invention will now be described in detail.

[0070] (lactones)

[0071] Examples of lactones used in this invention include: δ-caprolactone, δ-octyllactone, δ-nonanolactone, δ-decyllactone, δ-undecaprolactone, δ-dodecyllactone, δ-tetadecaprolactone, δ-tetradecyllactone, δ-hexadecyllactone, γ-caprolactone, γ-octyllactone, γ-nonanolactone, γ-decyllactone, γ-undecaprolactone, and γ-dodecyllactone, etc., preferably lactones with 10 or more carbon atoms. The weight of lactones in this invention refers to the total amount of the aforementioned lactones.

[0072] (lactones) / (isovaleric acid and phenylethanol) weight ratio

[0073] The (lactone) / (isovaleric acid and phenethyl alcohol) ratio in this invention is calculated based on the weight of lactones, isovaleric acid, and phenethyl alcohol. (Isovaleric acid and phenethyl alcohol) refers to the total amount of isovaleric acid and phenethyl alcohol.

[0074] The weights of lactones, isovaleric acid, and phenylethanol were quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS).

[0075] The following conditions were met when gas chromatography-mass spectrometry (GC-MS) was used.

[0076] Analytical conditions for GC-MS

[0077] Column: DB-WAX (Agilent J&W, length 60m, inner diameter 0.25mm, film thickness 0.25μm).

[0078] Oven: 50℃ (not held) - 3℃ / min - 250℃ (held for 80min).

[0079] Carrier gas: He, G1 level injection volume.

[0080] Injection volume: 1 μl.

[0081] Mass spectrometer ionization voltage: 70 eV.

[0082] Ion source temperature: 230℃.

[0083] (Manufacturing methods for isovaleric acid, phenylethanol, and lactones)

[0084] There are no particular limitations on the manufacturing methods of isovaleric acid, phenylethanol, and lactones, as long as they are conventional methods. For example, they can be manufactured by synthesis, fermentation, or extraction from natural substances.

[0085] (Plant-based ingredients)

[0086] In this invention, plant-based raw materials refer to raw materials derived from plants. Specifically, this includes hydrated products, emulsions, powders, and separates obtained from legumes, nuts, grains, etc.

[0087] (Animal-based ingredients)

[0088] The animal-derived raw materials in this invention are those derived from animals. Specifically, examples include: milk, beef, butter, pork, lard, chicken, chicken fat, fish, fish meal, insect powder, etc. More preferably, milk protein, collagen, and collagen peptides can be included. The source of milk protein is not particularly limited; for example, cows and goats can be included. More specifically, in the case of milk-derived proteins, there are no particular restrictions as long as the milk protein contains casein or whey protein. These include total milk protein (TMP), milk protein concentrate (MPC), milk protein isolate (MPI), casein micelle isolate (MCI), casein micelle concentrate (MCC), rennet casein, casein salts (sodium casein, potassium casein, calcium casein, magnesium casein, etc.), acidic casein, basic casein, whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, skim milk powder, skim milk concentrate, whole milk powder, buttermilk powder, and buttermilk. Additionally, casein or whey protein obtained through the precise cultivation of transgenic yeast can also be listed. There are no particular restrictions on collagen as long as it is obtained from the proteins contained in the skin, bones, cartilage, etc., of animals such as pigs, birds, and fish, or from the precise culture of genetically modified microorganisms. Similarly, there are no particular restrictions on collagen peptides as long as they are proteins or peptides obtained by hydrolyzing collagen to a lower molecular weight. Ideally, milk proteins, collagen, and collagen peptides should contain at least 0.1% by weight in the final food product.

[0089] (Smelly odor from steaming / boiling)

[0090] In this invention, "cooking odor" refers to all unpleasant odors generated during the heating and sterilization process of food.

[0091] (Odor from lipid degradation)

[0092] The lipid deterioration odor in this invention is not particularly limited to any odor produced by the oxidation of unsaturated fatty acids and originating from carbonyl compounds, such as fishy odor, grassy odor, metallic odor, bloody odor, soapy odor, etc.

[0093] (Flavoring materials for concealment)

[0094] The masking flavor material in this invention is a composition that enhances, improves, or masks the flavor in food, and includes spices or microbial ferments.

[0095] (Microbial fermentation products)

[0096] The microbial ferments of the present invention are (A) ferments obtained from yeast and / or Aspergillus, or (B) ferments obtained from yeast and / or Aspergillus and lactic acid bacteria, preferably (C) ferments obtained from yeast or from yeast and lactic acid bacteria.

[0097] Specifically, lactic acid bacteria include *Lactobacillus brevis*, *Lactobacillus acidophilus*, *Lactobacillus casei*, *Lactobacillus paracasei*, *Lactobacillus gasseri*, *Lactobacillus reuteri*, *Lactobacillus delbruekii ssp. bulgaricus*, *Lactobacillus plantarum*, *Lactobacillus buchneri*, *Lactobacillus rhamnosus*, and *Lactobacillus helveticus*; or *Pediococcus acidilactici* and *Pediococcus pentosaceus*; or *Streptococcus thermophilus*; and *Leuconostoc*. Bacteria of the genus Leuconostoc, such as *Lactococcus lactis*; or bacteria of the genus *Lactococcus lactis*, *Lactococcus lactis ssp. lactis*, *Lactococcus lactis ssp. cremoris*, *Lactococcus lactis subsp. lactis biovar diacetylactis*, etc.

[0098] In this invention, the yeasts that can be used include: Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe, Kluyveromyces lactis, Kluyveromyces marxianus, Debaryomyces hansenii, Yarrowia lipolytica, etc.

[0099] In this invention, the Aspergillus species used as the mold can be Aspergillus oryzae, Aspergillus sojae, Aspergillus kawachii, Aspergillus shirousamii, Aspergillus luchuensis, Aspergillus awamori, Aspergillus saitoi, etc.

[0100] The following are typical, but not limited, examples of the manufacture of microbial ferments.

[0101] Plant-based milks, such as soy milk, almond milk, and oat milk, are fermented using yeast and / or Aspergillus. Additionally, lactic acid bacteria are added for further fermentation as needed. Lactic acid bacteria fermentation can be carried out simultaneously with yeast and / or Aspergillus fermentation, or it can be performed after prior lactic acid fermentation. There are no particular limitations on the fermentation method, but aerobic fermentation is preferred when using yeast and / or Aspergillus. After fermentation, acids such as hydrochloric acid, citric acid, and lactic acid are added as needed to adjust the pH to below 4.0, and the mixture is heated to above 60°C to obtain the microbial fermentation product.

[0102] Microbial fermentation products can be concentrated as needed to increase the concentrations of lactones, isovaleric acid, and phenylethanol to specified levels. Oil components can be extracted from microbial fermentation products for use as needed. Furthermore, compositions containing at least edible lipid and protein sources can be used to replace plant-based milk. Edible lipid sources are not particularly limited as long as they contain lipids and are suitable for human consumption; examples include: vegetable oils such as soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, safflower oil, coconut oil, sesame oil, cottonseed oil, sunflower seed oil, olive oil, and evening primrose oil; oils extracted from algae and Euglena; and free fatty acids such as stearic acid, palmitic acid, myristic acid, lauric acid, capric acid, oleic acid, palmitoleic acid, docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, linoleic acid, gamma-linolenic acid, alpha-linolenic acid, and ricinoleic acid. There are no restrictions on the types of protein sources that can be consumed as long as they contain protein and are suitable for human consumption. Examples include protein sources such as soy protein, pea protein, almond protein, mung bean protein, rice protein, potato protein, soy peptides, yeast extract, collagen, collagen peptides, and milk protein. There are no particular restrictions on their properties.

[0103] (Uses / Making of plant-based ingredients)

[0104] By using flavoring materials of this invention, containing lactones and isovaleric acid and / or phenylethyl alcohol in a prescribed ratio, in food products, the masking and flavor of off-flavors from plant-based ingredients can be improved. There are no particular limitations on the types of plant-based ingredients used in food products.Examples include: plant-based milk, plant-based yogurt, plant-based cream, plant-based cheese, margarine, shortening, and other plant-based milk substitutes; plant-based steak, plant-based hamburger patties, plant-based stir-fried meat, plant-based hamburgers, plant-based fried chicken, plant-based fried pork chops, plant-based ham, plant-based bacon, plant-based dumplings, plant-based char siu, plant-based beef and hash browns, and other plant-based meat fat substitutes; and plant-based fried eggs, plant-based scrambled eggs, etc. Plant-based egg substitutes such as plant-based omelets, plant-based meringue, plant-based chawanmushi, and plant-based quiche; plant-based fish and shellfish substitutes such as plant-based fish sausages, plant-based tuna, plant-based fish cakes, plant-based shrimp, plant-based octopus, plant-based squid, plant-based tuna belly, plant-based scallops, plant-based crab, plant-based crab miso, plant-based cod roe, and plant-based white fish; plant-based protein sources such as powdered plant-based protein, granulated plant-based protein, and fibrous plant-based protein; and staple foods such as bread, croissants, and brioche. Breads including: brioche, panini, focaccia, white bread, pretzel, English muffins, scones, piroshki, bagels, butter rolls, cinnamon rolls, buns, donuts, muffins, naan, red bean buns, spiral bread, cream bread, pineapple buns, curry bread, pizza bread, meat pies, etc.; strawberry sponge cake, cake rolls, pound cake, cheesecake, Baumkuchen, cream puffs, eclairs, Danish pastries, fruit pies, mille-feuille, apple pie, waffles, crepes, crepes, puddings. Western-style desserts such as custard and tiramisu; confectionery such as candy, chocolate, chewing gum, biscuits, and snacks; dairy products such as milk, yogurt, whipped cream, whipped cream, cheese, cheese products, cheese raw materials, butter, dairy products, cream stew, and gratin; meat products such as steak, hamburger patties, hamburgers, fried chicken, ham, bacon, dumplings, char siu, beef and hash browns, sausages, meat buns, spring rolls, shumai, and stewed beef; egg products such as fried eggs, scrambled eggs, omelets, meringue, chawanmushi, and open-faced pies; and fish sausages, tuna, fish cakes, and clam chowder. Processed fish and shellfish products; noodles such as ramen, udon, soba, fried noodles, pasta, pho, rice noodles, flat rice noodles, and couscous; condiments such as mayonnaise, ketchup, sauces, soy sauce, yuzu vinegar, noodle sauce, light soy sauce, miso, salt koji, hot soy sauce, oyster sauce, tonkatsu sauce, ketchup, hot sauce, barbecue sauce, tabbasco sauce, pizza sauce, clear broth granules, Japanese dashi granules, Chinese dashi granules, chicken bouillon, kimchi sauce, curry paste, curry powder, curry cubes, beef stew sauce, fermented bean paste, sweet bean sauce, Korean chili sauce, and mustard.

[0105] Here, "plant-based" does not mean completely free of animal-derived ingredients; specifically, it means that animal-derived ingredients account for less than 50% of the total amount.

[0106] (Uses / Covering of animal-derived ingredients)

[0107] By using the flavoring materials of this invention, which contain lactones and isovaleric acid and / or phenylethanol in a prescribed ratio, in foods containing animal-derived ingredients such as milk proteins, collagen, and collagen peptides, the masking and flavor of off-flavors derived from animal-derived ingredients can be improved and enhanced. There are no particular limitations on the types of milk proteins, collagen, and collagen peptides contained in the food. Examples include: dairy products such as milk, dairy beverages, yogurt, whipped cream, whipped cream, cheese, cheese products, processed cheese products, butter, margarine, shortening, dairy products, cream stew, and crispy fried vegetables; meat products such as steak, hamburger patties, hamburgers, fried chicken, fried pork chops, ham, sausages, bacon, dumplings, char siu, fried beef hash browns, meat buns, spring rolls, shumai, and stewed beef; fish and shellfish products such as fish sausages, fish ham, tuna, fish cakes, and clam chowder; staple breads such as croissants, brioche, panini, focaccia, white bread, pretzel, English muffins, scones, dumpling-shaped pies, bagels, butter rolls, cinnamon rolls, round bread, donuts, muffins, naan, red bean paste bread, spiral bread, cream bread, pineapple buns, curry bread, pizza bread, pizza pie, and meat pies; and strawberry sponge cake, egg... Western-style pastries such as cake rolls, pound cakes, cheesecakes, Baumkuchen, cream puffs, long cream puffs, Danish pastries, fruit pies, mille-feuille, apple pies, waffles, crepes, crepes, puddings, custard, and tiramisu; sweets such as candies, chocolates, chewing gum, biscuits, and snacks; noodles such as ramen, udon noodles, soba noodles, fried noodles, pasta, Vietnamese pho, rice noodles, flat rice noodles, and steamed couscous; condiments such as mayonnaise, ketchup, sauces, soy sauce, yuzu vinegar, noodle sauce, light soy sauce, miso, salt koji, hot soy sauce, oyster sauce, tonkatsu sauce, ketchup, hot sauce, barbecue sauce, tabbasco sauce, pizza sauce, clear broth granules, Japanese dashi granules, Chinese dashi granules, chicken bouillon, kimchi sauce, curry paste, curry powder, curry cubes, beef stew sauce, fermented bean paste, sweet bean sauce, Korean chili sauce, and mustard.

[0108] (Use / Mask the odor of cooking)

[0109] Furthermore, by using the masking flavoring material of the present invention, which contains lactones and isovaleric acid and / or phenylethanol in a prescribed ratio, in protein-containing foods, the masking and flavor of cooking odors can be improved and enhanced. There are no particular limitations on the type of food, but protein-containing foods are preferred. Foods containing 0.1% by weight or more, preferably 1% by weight or more of protein, can appropriately exert the masking effect of the present invention on cooking odors. Examples include: dairy products such as milk, milk beverages, yogurt, fresh cream, whipped cream, cheese, cheese products, processed cheese products, butter, shortening, dairy products, cream stews, crispy fritters, etc.; meat products such as steak, hamburger patties, hamburgers, fried chicken, fried pork chops, ham, sausages, bacon, dumplings, char siu, fried beef hash browns, meat buns, spring rolls, siu mai, stewed beef, etc.; fish sausages, fish ham, tuna, fish cakes, clam chowder, etc.; plant-based milk, plant-based yogurt, plant-based... Plant-based dairy substitutes such as cream, plant-based cheese, margarine, and shortening; plant-based meat fat substitutes such as plant-based steaks, plant-based hamburger patties, plant-based stir-fried meat, plant-based hamburgers, plant-based fried chicken, plant-based fried pork chops, plant-based ham, plant-based bacon, plant-based dumplings, plant-based char siu, and plant-based beef and hash browns; and plant-based egg substitutes such as plant-based fried eggs, plant-based scrambled eggs, plant-based omelets, plant-based meringue, plant-based chawanmushi (steamed egg custard), and plant-based open-faced pies. Ingredients: Plant-based fish sausages, plant-based tuna, plant-based fish cakes, plant-based shrimp, plant-based octopus, plant-based squid, plant-based tuna belly, plant-based scallops, plant-based crab, plant-based crab miso, plant-based cod roe, plant-based white fish, and other plant-based fish and shellfish substitutes; powdered plant protein, granular plant protein, fibrous plant protein, and other plant protein raw materials; nutritional supplements, liquid foods, nutritional supplements, and other care foods and high-nutrition foods; protein powder, protein... Protein supplements such as beverages, high-protein jellies, protein bars, and high-protein yogurt; condiments such as mayonnaise, ketchup, sauces, soy sauce, yuzu vinegar, noodle sauce, light soy sauce, miso, salt koji, hot soy sauce, oyster sauce, tonkatsu sauce, ketchup, hot sauce, barbecue sauce, Tabasco sauce, pizza sauce, clear broth granules, Japanese dashi granules, Chinese dashi granules, chicken bouillon, kimchi sauce, curry paste, curry powder, curry cubes, beef stew sauce, broad bean paste, sweet bean sauce, Korean chili sauce, and mustard.

[0110] (Use / Masks off the odor of lipid degradation)

[0111] By using the flavoring materials of the present invention, which contain lactones and isovaleric acid and / or phenylethanol in a prescribed ratio, in foods containing unsaturated fatty acids or oils containing unsaturated fatty acids, the masking and flavor of lipid-deteriorated odors can be improved. There is no particular limitation on the type of unsaturated fatty acids or oils containing unsaturated fatty acids, as long as the food contains preferably 0.001% by weight or more, more preferably 0.01% by weight or more.Examples include: dairy products such as milk, dairy beverages, yogurt, whipped cream, whipped cream, cheese, cheese products, processed cheese products, butter, margarine, shortening, dairy products, cream stew, and crispy fried vegetables; meat products such as steak, hamburger patties, hamburgers, fried chicken, fried pork chops, ham, sausages, bacon, dumplings, char siu, fried beef hash browns, meat buns, spring rolls, shumai, and stewed beef; fish and shellfish products such as fish sausages, fish ham, tuna, fish cakes, and clam chowder; edible oils, flavored edible oils, blended edible oils, powdered oils, and oil-processed foods; and staple foods such as bread, croissants, brioche, panini, focaccia, white bread, pretzel, English muffins, scones, and dumpling-shaped pies. Breads such as bagels, butter rolls, cinnamon rolls, round breads, donuts, muffins, naan breads, red bean buns, spiral breads, cream breads, pineapple buns, curry breads, pizza breads, pizza pies, and meat pies; pastries such as strawberry sponge cake, cake rolls, pound cakes, cheesecakes, Baumkuchen, cream puffs, long cream puffs, Danish pastries, fruit pies, mille-feuille, apple pies, waffles, crepes, crepes, puddings, custard, and tiramisu; sweets such as candies, chocolates, chewing gums, cookies, and snacks; noodles such as ramen, udon noodles, soba noodles, fried noodles, pasta, pho, rice noodles, and steamed couscous; and plant-based milk, plant-based yogurt, plant-based cream, plant-based cheese, and margarine. Plant-based dairy alternatives such as shortening; plant-based meat fat alternatives such as plant-based steaks, plant-based hamburger patties, plant-based stir-fried meat, plant-based hamburgers, plant-based fried chicken, plant-based fried pork chops, plant-based ham, plant-based bacon, plant-based dumplings, plant-based char siu, and plant-based beef and hash browns; plant-based egg alternatives such as plant-based fried eggs, plant-based scrambled eggs, plant-based omelets, plant-based meringue, plant-based chawanmushi, and plant-based open-faced pies; and plant-based fish and shellfish such as plant-based fish sausages, plant-based tuna, plant-based fish cakes, plant-based shrimp, plant-based octopus, plant-based squid, plant-based tuna belly, plant-based scallops, plant-based crab, plant-based crab miso, plant-based cod roe, and plant-based white fish. Alternative raw materials; plant protein raw materials such as powdered plant protein, granular plant protein, and fibrous plant protein; nutritional supplements, liquid foods, nutritional supplements, and other care foods and high-nutrition foods; protein supplements such as protein powder, protein drinks, high-protein jelly, protein bars, and high-protein yogurt; mayonnaise, ketchup, sauces, soy sauce, yuzu vinegar, noodle sauce, light soy sauce, miso, salt koji, hot soy sauce, oyster sauce, tonkatsu sauce, ketchup, hot sauce, barbecue sauce, tabbasco hot sauce, pizza sauce, clear broth granules, Japanese dashi granules, Chinese dashi granules, chicken essence, kimchi sauce, curry paste, curry powder, curry cubes, beef stew sauce, broad bean paste, sweet bean sauce, Korean chili sauce, mustard sauce, and other condiments.

[0112] The content of lactones in the food containing flavoring materials of the present invention is preferably 1 ppb or more by weight. The content of isovaleric acid and / or phenylethyl alcohol in the food containing flavoring materials of the present invention is preferably 10 ppt or more by weight. Isovalleric acid is preferably 1 ppm or less per 1% by weight of protein contained in the food. Isovalleric acid, when present in high concentrations in a single product, emits an unpleasant odor characteristic of isovaleric acid. However, in the present invention, it has been found that by combining with lactones, the unpleasant odor originating from isovaleric acid can be suppressed. Therefore, due to the synergistic effect of lactones and isovaleric acid, even at high concentrations that normally produce the unpleasant odor of isovaleric acid, the flavoring materials of the present invention, by combining with lactones, can suppress the generation of unpleasant odors, thereby masking more off-odors.

[0113] In the manufacture of various foods, other necessary food ingredients (fruit juice, fruit pulp, vegetables, sugars, oils, dairy products, cereals, starches, cocoa beans, bird, animal and fish products, etc.) and food additives (minerals, vitamins, emulsifiers, thickeners and stabilizers, acidulants, flavorings, etc.) may be used appropriately.

[0114] (Manufacturing methods for various food products)

[0115] There are no particular limitations on the manufacturing methods for any food product, as long as they are common manufacturing methods for that food. For example, in the production of plant-based milk substitutes, vegetable oils, plant-based flavoring agents, plant proteins, water, emulsifiers, etc., can be mixed and heated to 80°C while stirring and mixing, and then sterilized at 40 kg / cm³. 2 Homogenization is carried out under homogenization pressure and then refrigerated. In plant-based meat fat substitutes, plant protein, vegetable oil, starch, water, and seasonings are mixed, heated to 80°C while stirring, and then refrigerated.

[0116] Furthermore, for example, in dairy beverages, milk protein, skim milk powder, vegetable oil, water, emulsifiers, etc., can be mixed at a concentration of 100 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by heat sterilization at 141°C and cooling to below 80°C, and then homogenized at 50 kg / cm³. 2 Homogenization is carried out under homogenization pressure and then refrigerated.

[0117] On the other hand, for example, in liquid diets, powdered soy protein, milk protein, vegetable oil, dextrin, minerals, water, emulsifiers, cellulose, etc., can be mixed at 100 kg / cm³. 2 It is homogenized under homogenization pressure and then cooked at 121°C for 30 minutes.

[0118] (Unsaturated fatty acids and / or oils containing unsaturated fatty acids)

[0119] The unsaturated fatty acids used in this invention are not particularly limited to any fatty acid containing a double bond, such as docosahexaenoic acid (DHA), erucic acid, eicosapentaenoic acid (EPA), eicosapentaenoic acid, arachidonic acid, gamma-linolenic acid, alpha-linolenic acid, linoleic acid, conjugated linoleic acid, oleic acid, isoleic acid, trans oleic acid, palmitoleic acid, etc. The oils containing unsaturated fatty acids are not particularly limited to any oil containing unsaturated fatty acids, such as soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, safflower oil, coconut oil, sesame oil, cottonseed oil, sunflower seed oil, olive oil, evening primrose oil, etc.; oils extracted from algae, euglena, etc.; and fish oil, butter, lard, chicken fat, etc., extracted and / or refined from sardines, saury, tuna, etc.

[0120] Furthermore, for example, in powdered oils, oils, emulsifiers, protein raw materials, and other raw materials are prepared by first dissolving water-soluble raw materials in water to prepare an aqueous phase. Regarding the oil, if an oil-soluble substance is desired, it is added to the oil and used as the oil phase. Depending on the fatty acids that also constitute the oil phase, heating is preferred, and preparation is generally carried out above their melting points. The oil phase is mixed in the aqueous phase, and an oil-in-water emulsion is obtained through emulsification. The oil-in-water emulsion is dried to produce powdered oil. Commonly known methods for drying and pulverizing the oil-in-water emulsion include spray drying, vacuum freeze drying, and vacuum drying. Spray-dried powdered oils obtained by spray drying are preferred. In the case of spray drying, a disc-type atomizer, a single-fluid nozzle, or a dual-fluid nozzle can be used. Examples of drying conditions include a hot air temperature of 100–200°C and an exhaust air temperature of 50–100°C.

[0121] Example

[0122] The following examples illustrate the invention in more detail. It should be noted that, unless otherwise specified, the figures in the examples refer to weight references.

[0123] (Manufacturing Example 1)

[0124] Kluyveromyces marxianus yeast was added to soy milk cream (manufactured by Fuji Oil Co., Ltd., solids content: 18.0%, protein: 5.6%, lipids: 12.3%), and aerobic fermentation was carried out at 28°C for 5 days. After fermentation, hydrochloric acid was added to adjust the pH to below 3.0, and the mixture was heated at 80°C for 20 minutes for concentration and extraction of oil components, yielding a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol.

[0125] (Manufacturing Example 2)

[0126] Aerobic fermentation was carried out by simultaneously adding *Lactobacillus plantarum* and *Saccharomyces cerevisiae* to soy milk cream (manufactured by Fuji Oil Co., Ltd., solids content: 18.0%, protein: 5.6%, lipids: 12.3%). After fermentation, hydrochloric acid was added to adjust the pH to below 3.0, and the mixture was heated at 80°C for 20 minutes for concentration and extraction of oil components, yielding a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol.

[0127] (Manufacturing Example 3)

[0128] Aerobic fermentation was carried out by simultaneously adding *Lactobacillus plantarum* and *Aspergillus oryzae* to soy milk cream (manufactured by Fuji Oil Co., Ltd., solids content: 18.0%, protein: 5.6%, lipids: 12.3%). After fermentation, hydrochloric acid was added to adjust the pH to below 3.0, and the mixture was heated at 80°C for 20 minutes for concentration and extraction of oil components, yielding a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol.

[0129] (Manufacturing Example 4)

[0130] Saccharomyces bayanus was added to an emulsion consisting of 12.3 wt% soybean oil, 6.2 wt% powdered soybean protein (produced by Fuji Oil Co., Ltd.), 0.5 wt% sucrose, and 81.0 wt% water, and aerobic fermentation was carried out. After fermentation, hydrochloric acid was added to adjust the pH to below 3.0, and the mixture was heated at 80°C for 20 minutes for concentration and extraction of oil components, yielding a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol.

[0131] (Manufacturing Example 5)

[0132] Single flavorings of lactones, isovaleric acid, and phenylethanol were added to soy milk cream (manufactured by Fuji Oil Co., Ltd., solid content: 18.0%, protein: 5.6%, lipid: 12.3%) in a specified ratio, and then concentrated and extracted the oil components to obtain a composition containing lactones, isovaleric acid, and phenylethanol.

[0133] (Making soy milk)

[0134] A mixture comprising 10% by weight of modified soy milk powder and 90% by weight of water was prepared. A composition containing lactones, isovaleric acid, and / or phenylethanol was added at the concentrations described in Tables 1-7. The mixture was heated to 80°C while stirring, and then refrigerated to obtain modified soy milk containing 6.5% by weight of soy protein. Sensory evaluation was performed. Modified soy milk was obtained using the same method, using a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol at the concentrations described in Table 8. Sensory evaluation was also performed. Different lactones can be used in combination.

[0135] (Sensory evaluation)

[0136] Sensory evaluation was conducted by 10 trained panelists. Evaluations were conducted on five levels, from 1 to 5 points, focusing on masking effect of plant-based ingredients, off-flavors, richness or fullness, and overall impression. The average score was calculated. The masking effect of plant-based ingredients represents the masking effect when products containing no added microbial fermentation products or those containing lactones, isovaleric acid, or phenethyl alcohol are rated 1 point; a higher score indicates a better masking effect. Regarding off-flavors, a lower score indicates a stronger off-flavor other than plant-based ingredients; specifically, a stronger isovaleric acid odor, a rose-like aroma derived from phenethyl alcohol, and a lactone odor. Richness or fullness represents the richness or fullness when products containing no added microbial fermentation products or those containing lactones, isovaleric acid, or phenethyl alcohol are rated 1 point; a higher score indicates a stronger richness or fullness. The overall evaluation represents a comprehensive assessment of the deliciousness of food based on the masking effect of plant-based ingredients, unusual flavors, and richness or fullness. A score of 3 or higher is considered passing, with higher scores indicating a higher evaluation. Regarding the numerical values ​​for masking effect of plant-based ingredients, unusual flavors, richness or fullness, and overall evaluation, a score of 1.0–1.4 is recorded as 1, 1.5–2.4 as 2, 2.5–3.4 as 3, 3.5–4.4 as 4, and 4.5–5.0 as 5.

[0137] Methods for manufacturing flavor materials masked by plant-based raw materials, mainly spices (Examples 1-5)

[0138]

[0139] Method for manufacturing flavor materials for masking with plant-based raw materials, mainly spices (Examples 6-9)

[0140]

[0141] Method for manufacturing flavor materials masked by plant-based raw materials, mainly spices (Examples 10-15)

[0142]

[0143]

[0144] Method for manufacturing flavor materials masked by plant-based raw materials, mainly spices (Examples 16-20)

[0145]

[0146] Method for manufacturing flavor materials masked by plant-based raw materials, mainly spices (Examples 21-24)

[0147]

[0148] Method for manufacturing flavor materials masked by plant-based raw materials, mainly spices (Examples 25-30)

[0149]

[0150]

[0151] By including a prescribed proportion regardless of the type of lactone, the masking effect of plant-based raw materials was demonstrated.

[0152] Method for manufacturing flavor materials masked by plant-based raw materials, mainly spices (Examples 31-41, Comparative Examples 1-7)

[0153]

[0154] The masking effect of plant-based raw materials was demonstrated by including a prescribed proportion even when combining different lactones.

[0155] Method for manufacturing flavor materials for masking with plant-based raw materials, mainly spices or microbial fermentation products (Examples 42-47)

[0156]

[0157]

[0158] (Making plant-based almond milk)

[0159] Prepare a mixture comprising 3% by weight almond protein, 2.5% by weight coconut oil, 2% by weight sugar, and 92.5% by weight water. Add microbial fermentation products containing lactones, isovaleric acid, and phenylethanol at the concentrations listed in Table 6. While stirring and mixing, heat to 80°C and then, at 40 kg / cm³... 2 The mixture was homogenized under homogenization pressure and then refrigerated to obtain plant-based almond milk, which was then subjected to sensory evaluation. The results are shown in Table 9.

[0160]

[0161] (Making Plant-Based Oat Milk)

[0162] A composition containing lactones, isovaleric acid, and phenylethyl alcohol flavoring was added to oat milk at the concentrations listed in Table 7. The mixture was stirred and heated to 80°C, and then... (The sentence is incomplete and requires more context to translate accurately.) 2 The mixture was homogenized under homogenization pressure and then refrigerated to obtain plant-based oat milk containing 1.2% oat protein by weight. Sensory evaluation was performed. The results are shown in Table 10.

[0163]

[0164] (Making of plant-based cheese substitutes)

[0165] A mixture comprising 15 wt% modified soy milk powder, 15 wt% starch, 25 wt% coconut oil, 1 wt% salt, 0.2 wt% lactic acid, and 43.8 wt% water was prepared. Microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 8. The mixture was stirred and heated to 80°C, and then subjected to a process at 40 kg / cm³. 2 The mixture was homogenized under homogenization pressure and then refrigerated to obtain a plant-based cheese substitute containing 9.8% by weight of soy protein. Sensory evaluation was performed. The results are shown in Table 11.

[0166]

[0167] (Preparation of cheese-like raw materials)

[0168] A mixture comprising 10% by weight of modified soy milk powder, 10% by weight of natural cheese, 2% by weight of milk protein, 10% by weight of starch, 22% by weight of coconut oil, 0.7% by weight of salt, 0.1% by weight of lactic acid, and 45.2% by weight of water was prepared. Microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 9. The mixture was stirred and heated to 80°C, and then subjected to a process at 40 kg / cm³. 2 The mixture was homogenized under homogenization pressure and then refrigerated to obtain soy milk cheese containing 6.5% by weight of soy protein. Sensory evaluation was performed. The results are shown in Table 12.

[0169]

[0170] (Making of whipped cream using plant-based soy milk)

[0171] A mixture comprising 40% by weight of soy milk butter (manufactured by Fuji Oil Co., Ltd., solids: 18.0%, protein: 5.6%, lipids: 12.3%), 30% by weight of palm oil, 6% by weight of sugar, 0.2% by weight of starch, 0.5% by weight of emulsifier, and 23.3% by weight of water was prepared. Microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 10. The mixture was then sterilized at 144°C by direct heating for 4 seconds, and then further processed at 40 kg / cm³. 2 Homogenization was performed under homogenization pressure and then cooled to obtain butter containing 2.2% by weight of soy protein. After cooling and maturation for approximately 24 hours, the butter was whipped to obtain whipped cream, and sensory evaluation was performed. The results are shown in Table 13.

[0172]

[0173] (Making Chocolate Sauce)

[0174] A mixture comprising 20% ​​by weight soy milk, 35% by weight sugar, 20% by weight cocoa, 10% by weight palm oil, 0.1% by weight emulsifier, and 14.9% by weight water was prepared. A composition containing lactones, isovaleric acid, and phenylethyl alcohol at the concentrations described in Table 8 was added. The mixture was heated to 80°C while stirring and then refrigerated to obtain a chocolate sauce containing 0.7% by weight soy protein. Sensory evaluation was performed. The results are shown in Table 14.

[0175]

[0176] (Production of plant-based meat fat substitutes)

[0177] A mixture comprising 13% by weight powdered soy protein (manufactured by Fuji Oil Co., Ltd., protein: 86.3%, lipid: 0.2%, carbohydrate: 3.5%), 50% by weight coconut oil, 2% by weight starch, 0.2% by weight L-glutamate, and 34.8% by weight water was prepared. Flavoring materials containing lactones, isovaleric acid, and phenylethyl alcohol were added at the concentrations described in Table 12. The mixture was heated to 80°C while stirring and then refrigerated to obtain a plant-based meat fat substitute containing 11% by weight soy protein. Sensory evaluation was performed. The results are shown in Table 15.

[0178]

[0179] (Preparation of beverages containing milk protein)

[0180] Prepare a mixture comprising 8% by weight whole milk protein, 5% by weight skim milk powder, 3% by weight coconut oil, and 84% by weight water. Add a composition containing lactones and isovaleric acid and / or phenylethanol at the concentrations listed in Tables 16-22. After stirring and mixing, apply the mixture at 50 kg / cm³. 2 Homogenization was carried out under homogenization pressure, followed by heating at 80℃ and then homogenization at 50 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by refrigeration to obtain a beverage containing milk protein, which was then subjected to sensory evaluation. Using the same method, a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol at the concentrations listed in Table 23 was used to obtain a beverage containing milk protein, which was then subjected to sensory evaluation. Different lactones can be used in combination.

[0181] (Sensory evaluation)

[0182] Sensory evaluation was conducted by 10 trained participants. Evaluations included masking effect on animal-derived odors, off-flavors, richness or fullness, and overall assessment, using a five-stage scale from 1 to 5 points, with the average score calculated. Masking effect on animal-derived odors represents the masking effect when products containing no added microbial fermentation products or those containing lactones, isovaleric acid, or phenethyl alcohol are rated 1 point; a higher score indicates a better masking effect. Regarding off-flavors, a lower score indicates a stronger off-flavor other than animal-derived ingredients, specifically a stronger isovaleric acid odor, a rose-like aroma derived from phenethyl alcohol, and a stronger lactone odor. Richness or fullness represents the richness or fullness when products containing no added microbial fermentation products or those containing lactones, isovaleric acid, or phenethyl alcohol are rated 1 point; a higher score indicates a stronger richness or fullness. The overall evaluation represents a comprehensive assessment of the deliciousness of food based on the masking effect of animal-derived odors, unusual flavors, and richness or fullness. A score of 3 or higher is considered passing, with higher scores indicating a higher evaluation. Regarding the numerical values ​​for masking effect of animal-derived odors, unusual flavors, richness or fullness, and overall evaluation, a score of 1.0–1.4 is recorded as 1, 1.5–2.4 as 2, 2.5–3.4 as 3, 3.5–4.4 as 4, and 4.5–5.0 as 5.

[0183] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 55-59)

[0184]

[0185] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 60-63)

[0186]

[0187] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 64-69)

[0188]

[0189] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 70-74)

[0190]

[0191] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 75-78)

[0192]

[0193] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 79-84)

[0194]

[0195] By including a prescribed proportion of animal-derived ingredients regardless of the type of lactone, the masking effect of animal-derived ingredients was demonstrated.

[0196] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices (Examples 85-91, Comparative Examples 8-12)

[0197]

[0198]

[0199] The masking effect of animal-derived ingredients was demonstrated by including a prescribed proportion even when combining different lactones.

[0200] Method for manufacturing flavor materials for masking animal-derived raw materials, mainly spices or microbial fermentation products (Examples 92-97)

[0201]

[0202] (Making Collagen Drinks)

[0203] A mixture comprising 5% by weight skim milk powder, 3% by weight coconut oil, 1% by weight collagen peptides derived from pig skin, and 91% by weight water was prepared. Microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 24. After mixing, the mixture was stirred and then heated at 50 kg / cm³. 2 Homogenization was carried out under homogenization pressure, followed by heating at 80℃ and then at 50 kg / cm³.2 Homogenization was performed under homogenization pressure and then refrigerated to obtain a beverage containing collagen. Sensory evaluation was then conducted. The results are presented below.

[0204] Table 24.

[0205]

[0206] (Preparation of soybean protein solution)

[0207] Prepare a mixture comprising 5% by weight of powdered soybean protein and 95% by weight of water, add a composition containing lactones and isovaleric acid and / or phenylethanol in a manner consistent with the concentrations described in Tables 25-31, stir and mix, and then apply the mixture at 100 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by cooking at 121°C (Nippon Shoku Corporation) for 30 minutes to obtain a soybean protein solution, which was then subjected to sensory evaluation. Using the same method, a soybean protein solution was obtained by microbial fermentation containing lactones, isovaleric acid, and phenylethanol at the concentrations listed in Table 32, and sensory evaluation was also performed. Different lactones can be used in combination.

[0208] (Sensory evaluation)

[0209] Sensory evaluation was conducted by 10 trained participants. Evaluations were conducted on five levels, from 1 to 5 points, focusing on masking effect of cooking odor, off-flavors, richness or fullness, and overall assessment. The average score was calculated. Masking effect of cooking odor refers to the masking effect when a product containing no added microbial fermentation products or compositions containing lactones, isovaleric acid, or phenethyl alcohol is assigned a score of 1; a higher score indicates a better masking effect. Regarding off-flavors, a lower score indicates a stronger off-flavor other than cooking odor, specifically a stronger isovaleric acid odor, a rose-like aroma derived from phenethyl alcohol, and a stronger lactone odor. Richness or fullness refers to the richness or fullness of a product containing no added microbial fermentation products or compositions containing lactones, isovaleric acid, or phenethyl alcohol is assigned a score of 1; a higher score indicates a stronger richness or fullness. The overall evaluation represents a comprehensive assessment of the deliciousness of food based on the masking effect of steaming / cooking odors, unusual flavors, and richness or fullness. A score of 3 or higher is considered passing, with higher scores indicating a higher evaluation. Regarding the numerical values ​​for masking effect of steaming / cooking odors, unusual flavors, richness or fullness, and the overall evaluation, a score of 1.0–1.4 is recorded as 1, 1.5–2.4 as 2, 2.5–3.4 as 3, 3.5–4.4 as 4, and 4.5–5.0 as 5.

[0210] Method for manufacturing flavoring materials for masking cooking odors, mainly composed of spices (Examples 99-103)

[0211]

[0212] Method for manufacturing flavoring materials for masking cooking odors, mainly using spices (Effects 104-107)

[0213]

[0214]

[0215] Method for manufacturing flavor materials for masking cooking odors, mainly composed of spices (Examples 108-113)

[0216]

[0217] Method for manufacturing flavoring materials for masking cooking odors, mainly composed of spices (Examples 114-118)

[0218]

[0219] Method for manufacturing flavoring materials for masking cooking odors, mainly composed of spices (Examples 119-122)

[0220]

[0221]

[0222] Method for manufacturing flavoring materials for masking cooking odors, mainly composed of spices (Examples 123-128)

[0223]

[0224] By including a prescribed proportion of lactones regardless of their type, the cooking odor masking effect was demonstrated.

[0225] Method for manufacturing flavoring materials for masking cooking odors, mainly composed of spices (Examples 129-135, Comparative Examples 13-17)

[0226]

[0227] The cooking odor masking effect was demonstrated by including prescribed proportions of different lactones in combination.

[0228] Method for manufacturing flavor materials for masking cooking odors, mainly composed of spices or microbial fermentation products (Examples 136-141)

[0229]

[0230] (Preparation of pea protein solution)

[0231] Prepare a mixture containing 3% by weight pea protein and 97% by weight water. Add microbial fermentation product containing lactones, isovaleric acid, and phenylethanol at the concentrations described in Table 33. After stirring and mixing, heat at 30 kg / cm³. 2 Homogenization was performed under homogenization pressure, and the mixture was heated at 121°C (Nippon Shoku Corporation) for 30 minutes to obtain a pea protein solution, which was then subjected to sensory evaluation.

[0232] The results are shown in Table 33.

[0233]

[0234] (Preparation of milk protein solution)

[0235] Prepare a mixture containing 5% by weight of whole milk protein and 95% by weight of water. Add microbial fermentation product containing lactones, isovaleric acid, and phenylethanol at the concentrations listed in Table 34. After stirring and mixing, incubate at 30 kg / cm³. 2 Homogenization was performed under homogenization pressure, and the mixture was heated at 121°C (Nippon Shoku Corporation) for 30 minutes to obtain a milk protein solution, which was then subjected to sensory evaluation.

[0236] The results are shown in Table 34.

[0237]

[0238] (Preparation of liquid food)

[0239] A mixture comprising 16 wt% dextrin, 4.3 wt% powdered soy protein, 2.5 wt% vegetable oil, 1.4 wt% milk protein, 0.8 wt% trisodium citrate, 0.4 wt% potassium chloride, 0.4 wt% emulsifier, 0.2 wt% microcrystalline cellulose preparation, 0.3 wt% sodium hexametaphosphate, 0.03 wt% sodium chloride, and 73.67 wt% water was prepared. Microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 35. After mixing, the mixture was stirred and then heated at 100 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by steaming at 121°C for 30 minutes to obtain a liquid food as a high-nutrient liquid food. Sensory evaluation was then conducted. The results are shown in Table 35.

[0240]

[0241] (The production of emulsions containing fish oil)

[0242] Prepare a mixture comprising 0.01 wt% refined fish oil (DHA content: 26%, EPA content: 7%), 3 wt% coconut oil, 0.1 wt% emulsifier, and 96.89 wt% water. Add a composition containing lactones and isovaleric acid and / or phenylethanol in a manner consistent with the concentrations described in Tables 36-42. After stirring and mixing, at 100 kg / cm³ 2 Homogenization was carried out under homogenization pressure, followed by heating at 80℃ and then homogenization at 50 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by refrigeration to obtain a beverage containing fish oil, which was then subjected to sensory evaluation. Using the same method, a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol at the concentrations listed in Table 43 was used to obtain an emulsion containing fish oil, which was then subjected to sensory evaluation. Different lactones can be used in combination.

[0243] (Sensory evaluation)

[0244] Sensory evaluation was conducted by 10 trained participants. Evaluations were conducted on five levels, from 1 to 5 points, focusing on the masking effect of lipid degradation odor, off-flavors, richness or fullness, and overall assessment. The average score was calculated. The masking effect of lipid degradation odor represents the effectiveness of a product containing compositions without added microbial fermentation products or containing lactones, isovaleric acid, or phenethyl alcohol, with a score of 1. A higher score indicates a better masking effect. Regarding off-flavors, a lower score indicates a stronger off-flavor other than lipid degradation odor; specifically, a stronger isovaleric acid odor, a rose-like aroma derived from phenethyl alcohol, and a stronger lactone odor. Richness or fullness represents the richness or fullness of a product containing compositions without added microbial fermentation products or containing lactones, isovaleric acid, or phenethyl alcohol, with a score of 1. A higher score indicates a stronger richness or fullness. The overall evaluation represents a comprehensive assessment of the deliciousness of food based on the masking effect of lipid degradation odor, unusual flavor, and richness or fullness. A score of 3 or higher is considered passing, with higher scores indicating a higher evaluation. Regarding the numerical values ​​for lipid degradation odor masking effect, unusual flavor, richness or fullness, and overall evaluation, a score of 1.0–1.4 is recorded as 1, 1.5–2.4 as 2, 2.5–3.4 as 3, 3.5–4.4 as 4, and 4.5–5.0 as 5.

[0245] Method for manufacturing flavor raw materials for masking odor caused by lipid degradation, mainly based on fragrance (Examples 145-149)

[0246]

[0247]

[0248] Method for manufacturing flavor raw materials for masking the deterioration of lipids, mainly based on fragrances (Examples 150-153)

[0249]

[0250] Method for manufacturing flavor raw materials for masking the deterioration of lipids, mainly fragrances (Examples 154-159)

[0251]

[0252] Method for manufacturing flavor raw materials for masking the odor of lipid degradation, mainly based on fragrance (Examples 160-164)

[0253]

[0254]

[0255] Method for manufacturing flavor raw materials for masking the deterioration of lipids, mainly based on fragrances (Examples 165-168)

[0256]

[0257] Method for manufacturing flavor raw materials for masking odor caused by lipid degradation, mainly based on fragrance (Examples 169-174)

[0258]

[0259] By including a prescribed proportion regardless of the type of lactone, the masking effect of lipid degradation odor was demonstrated.

[0260] Method for manufacturing flavor raw materials for masking odor caused by lipid degradation, mainly based on fragrance (Examples 175-181, Comparative Examples 18-22)

[0261]

[0262] The study demonstrated the masking effect of lipid degradation odor by including prescribed proportions of different lactones in combination.

[0263] Method for manufacturing flavor raw materials for masking lipid-degraded odors, mainly composed of spices or microbial fermentation products (Examples 182-187)

[0264]

[0265] (Preparation of powdered oils containing polyunsaturated fatty acids)

[0266] Oils containing polyunsaturated fatty acids (PUFAs) were used, containing a total of 21.2% by weight of DHA and EPA. An aqueous phase was prepared by dissolving 20.0% by weight of dextrin and 4.0% by weight of sodium caseinate in 50.0% by weight of water at 60°C. An oil phase was prepared by dissolving 1% by weight of monoglycerides (Riken Vitamin-prepared glycerol fatty acid esters, i.e., "Emulsy MS") in 25% by weight of the PUFA-containing oil. The oil phase was mixed with the aqueous phase, and microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 44. After stirring and mixing, the mixture was heated at 180 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by heat sterilization at 80°C for 10 minutes, and then spray drying to obtain a powdered oil containing a total of 10.6% by mass of DHA and EPA. Sensory evaluation was then conducted. The spray drying conditions were hot air 150°C and exhaust air 90°C.

[0267]

[0268] (Preparation of emulsions containing soybean oil)

[0269] A mixture containing 15% by weight soybean oil (0.2% eicosenoic acid, 7% α-linolenic acid, 52% linoleic acid, and 23% oleic acid), 5% by weight whole milk protein, 0.5% by weight trisodium citrate, and 79.5% by weight water was prepared. Microbial fermentation products containing lactones, isovaleric acid, and phenylethanol were added at the concentrations listed in Table 45. After mixing, the mixture was stirred and then heated at 30 kg / cm³. 2 Homogenization was performed under homogenization pressure, followed by heat sterilization at 80℃ for 10 minutes, and then at 50Kg / cm³. 2 Homogenization was performed under homogenization pressure to obtain a milk protein solution, and sensory evaluation was conducted. The results are shown in Table 45.

[0270]

[0271] (Including the production of emulsions from soybean oil treated with lipase)

[0272] A mixture containing 15% by weight soybean oil (0.2% eicosenoic acid, 7% α-linolenic acid, 52% linoleic acid, and 23% oleic acid), 5% by weight whole milk protein, 0.5% by weight trisodium citrate, 79.5% by weight water, and 0.02% by weight lipase was prepared and subjected to lipase treatment at 45°C for 1 hour. After lipase treatment, a microbial fermentation product containing lactones, isovaleric acid, and phenylethanol was added at the concentrations listed in Table 46. After stirring and mixing, the mixture was incubated at 30 kg / cm³. 2 Homogenization was performed under high pressure, followed by heat sterilization at 80℃ for 10 minutes, and then at 50 kg / cm³.2 Homogenization was performed under homogenization pressure to obtain a milk protein solution, and sensory evaluation was conducted. The results are shown in Table 46.

[0273]

Claims

1. A masking flavor material comprising isovaleric acid, phenethyl alcohol, and lactones, wherein the weight ratio of lactones to isovaleric acid and phenethyl alcohol is 0.1 or more and 1000 or less, wherein, Isovalerate, phenylethanol, and lactones are (A) microbial ferments obtained from yeast and / or Aspergillus, or (B) microbial ferments obtained from yeast and / or Aspergillus and lactic acid bacteria.

2. A food product comprising the masking flavoring material as described in claim 1, wherein the content of lactones is 1 ppb or more on a weight basis.

3. The food product according to claim 2, wherein, It contains no animal-derived ingredients.

4. The food product according to claim 2, wherein, Oils and fats containing unsaturated fatty acids and / or containing unsaturated fatty acids.

5. The food product according to claim 2, wherein, Powdered oils containing unsaturated fatty acids and / or oils containing unsaturated fatty acids.

6. A method for manufacturing a food product, characterized in that, In the food manufacturing method, the masking flavor material as described in claim 1 is added, wherein the lactone content is more than 1 ppb by weight.

7. The method for manufacturing food according to claim 6, wherein, The manufacturing method includes a heat sterilization process.

8. The method for manufacturing food according to claim 6, wherein, The manufacturing method results in a protein content of 1% or more by weight.

9. A method for masking the off-flavor of plant-based ingredients in food, characterized in that, Adding the masking flavoring material as described in claim 1 to food, wherein the lactones in the food contain more than 1 ppb by weight.

10. The method for masking the off-flavor of plant-based ingredients in food according to claim 9, wherein, The food does not contain any animal-derived ingredients.

11. A method for masking the off-flavor of animal-derived ingredients in food, characterized in that, Adding the masking flavoring material as described in claim 1 to food, wherein the lactones in the food contain more than 1 ppb by weight.

12. A method for masking the cooking odor in food that has undergone heat sterilization, characterized in that, Adding the masking flavoring material as described in claim 1 to food, wherein the lactones in the food contain more than 1 ppb by weight.

13. The method for masking the cooking odor in heat-sterilized food according to claim 12, wherein, Food contains more than 1% protein by weight.

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