Odor masking agent and masking method

Abstract

The present invention addresses the problem of providing a method for masking off-flavor and a masking agent to which the method is applied. The present invention relates to a masking agent and a masking method for a moisture-containing food, the masking agent and the masking method being targeted for an off-flavor, in particular, an off-flavor of a plant-derived raw material. The present inventors have further undergone in-depth studies and found that very small amounts of caprylic acid, capric acid, and salts thereof have an effect of masking off-odor, thereby completing the present invention.

Description

Technical Field

[0001] The present invention mainly relates to a masking agent for masking off-flavors of plant-derived raw materials and a method for masking off-flavors of plant-derived raw materials. Background Art

[0002] Patent Document 1 is an application related to a masking agent for off-flavors of lactic acid fermentation in food and beverages containing lactic acid bacteria, and it seems to be characterized by containing triglycerides containing medium-chain fatty acids in constituent fatty acids as an active ingredient.

[0003] Patent Document 2 is an application related to a masking agent for masking unpleasant flavors of acidic protein beverages, and it is characterized by containing one or more selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil.

[0004] Patent Document 3 is an application related to a flavor improver for masking unpleasant flavors and sticky sensations remaining in the aftertaste of hardened oils, etc., and it is characterized by using free oleic acid as an active ingredient.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Application Laid-Open No. 2021-23294

[0008] Patent Document 2: Japanese Patent Application Laid-Open No. 2021-90412

[0009] Patent Document 3: Japanese Patent Application Laid-Open No. 2011-223942 Summary of the Invention

[0010] Problems to be Solved by the Invention

[0011] The subject of the present invention is to provide a method for masking off-flavors and a masking agent applying the method.

[0012] As the off-flavors, particularly targeting off-flavors of plant-derived raw materials, it relates to a masking agent and a masking method for water-containing foods.

[0013] Solutions to the Problems

[0014] The present inventors have conducted in-depth research on the above problems.

[0015] Patent Document 1 relates to a masking agent for off-flavors of food and beverages containing lactic acid bacteria, and its target is limited and its versatility is low.

[0016] Patent Document 2 relates to an unpleasant taste masking agent for an acidic protein beverage, with its target being limited and its generality being low.

[0017] Although Patent Document 3 uses free oleic acid as an active ingredient, its effect is described as "by the present invention, the unique taste of vegetable oil can be masked, especially the unpleasant tastes such as the aftertastes known as hydrogenated taste, reverse taste, and hardening taste, and the stickiness of hardened oil can be masked", and its generality is low.

[0018] The present inventors further conducted in-depth research and found that extremely trace amounts of caproic acid, capric acid, and their salts have the effect of masking off-flavors, thus completing the present invention.

[0019] That is, the present invention relates to the following.

[0020] (1) A masking agent, which is a masking agent for water-containing foods, contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts, and contains a total of 1 ppm to 100,000 ppm in terms of free fatty acids.

[0021] (2) The masking agent according to (1) above, wherein the water-containing food contains plant-derived raw materials, and the masking agent masks off-flavors derived from the plant-derived raw materials.

[0022] (3) A method for masking off-flavors, which is a method for masking off-flavors of water-containing foods, contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts in the water-containing food, and contains a total of 0.002 ppm to 3 ppm in terms of free fatty acids.

[0023] (4) The method for masking off-flavors according to (3) above, wherein the water-containing food contains plant-derived raw materials, and the method for masking off-flavors masks off-flavors derived from the plant-derived raw materials.

[0024] (5) A water-containing food with off-flavors masked, which contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts, and contains a total of 0.002 ppm to 3 ppm in terms of free fatty acids.

[0025] (6) A method for manufacturing a water-containing food with off-flavors masked, which includes the following steps: in the manufacture of the food, adding one or more selected from caprylic acid and capric acid as free fatty acids and their salts so that the total is 0.002 ppm to 3 ppm in terms of free fatty acids.

[0026] (7) A method for manufacturing a masking agent, which is carried out through the following steps: 1: Adding at least one selected from octanoic acid and decanoic acid as free fatty acids and their salts in an aqueous solvent so that their final content in the agent totals 1 ppm to 100,000 ppm in terms of free fatty acids; 2: A homogenization step.

[0027] Advantages of the Invention

[0028] According to the present invention, a masking agent capable of masking the off-flavors of various foods can be obtained. Detailed Embodiments

[0029] Each food has its unique delicious taste. Delicious taste is considered to be established through the balance of complex components, but there are also many flavors that many people dislike. For example, the beany smell in soy milk, the grassy smell in vegetables, etc. The present invention relates to a technology for masking such off-flavors.

[0030] The present invention has found that octanoic acid and decanoic acid as free fatty acids have a masking effect on off-flavors, thus completing the present invention. That is, the masking agent described in the present invention has an effect of masking the off-flavors in foods.

[0031] It is known that these free fatty acids are soluble in water to a certain extent. That is, as physical data, the solubility of octanoic acid in water at 20°C is 6800 ppm, and in addition, the solubility of decanoic acid in water at 20°C is 1500 ppm.

[0032] The masking agent of the present invention is characterized in that it contains at least one selected from octanoic acid and decanoic acid as free fatty acids and their salts, and totals 1 ppm to 100,000 ppm in terms of free fatty acids. As the lower limit value of this value, any value among 10 ppm, 100 ppm, 300 ppm, 500 ppm, 700 ppm, 1000 ppm, 1500 ppm, 2000 ppm, 2500 ppm, 3000 ppm, 3500 ppm, 4000 ppm, 4500 ppm, 5000 ppm, 5500 ppm, 6000 ppm, 6500 ppm, 7000 ppm, 7500 ppm, 8000 ppm, 8500 ppm, 9000 ppm can be adopted. In addition, as the upper limit value, any value among 90000 ppm, 80000 ppm, 70000 ppm, 60000 ppm, 50000 ppm, 40000 ppm, 30000 ppm, 20000 ppm can be adopted.

[0033] By containing an appropriate amount of appropriate free fatty acids, a masking agent with appropriate effects can be obtained.

[0034] The masking agent of the present invention is a masking agent for water-containing foods. Here, as the lower limit value of the water content in the target food, any value among 5% by mass, 10% by mass, 15% by mass, 20% by mass, 25% by mass, 30% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, 60% by mass, 70% by mass, 80% by mass, 90% by mass can be adopted. By using the masking agent of the present invention for foods containing an appropriate amount of water, the off-flavors of the foods can be masked.

[0035] The masking agent of the present invention preferably contains an aqueous solvent. As the amount of the aqueous solvent, as the lower limit value, any value among 5% by mass, 10% by mass, 15% by mass, 20% by mass, 25% by mass, 30% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, 60% by mass, 70% by mass, 80% by mass, 90% by mass can be adopted. In addition, as the upper limit value, any value among 95% by mass, 90% by mass, 85% by mass, 80% by mass, 75% by mass, 70% by mass, 65% by mass, 60% by mass, 55% by mass, 50% by mass, 45% by mass, 40% by mass, 35% by mass, 30% by mass, 25% by mass, 20% by mass can be adopted.

[0036] It is preferred to contain an aqueous solvent in the masking agent of the present invention because it is presumed that the masking effect of the present invention is exerted by caprylic acid and capric acid as free fatty acids existing in water. This is because the masking agent contains an aqueous solvent and caprylic acid and capric acid are dissolved therein. Thus, when the masking agent is added to a food, dispersion and homogenization are easily achieved, and thus its effect is effectively exerted. It should be noted that the aqueous solvent referred to in the present invention means a hydrophilic solvent. Specifically, water and glycerol can be cited.

[0037] In addition, as described below, since the masking effect of the present invention is exerted by extremely small amounts of caprylic acid and capric acid, in order to adjust the activity as a masking agent, it is preferred to contain an appropriate amount of an aqueous solvent.

[0038] In addition, in the masking agent of the present invention, it is preferred not to contain fats and oils. As is known, caprylic acid and capric acid as free fatty acids are also dissolved in fats and oils. In addition, as described above, the masking effect of the present invention seems to be caused by free caprylic acid and capric acid being dissolved in water. Thus, assuming an extreme case, for a masking agent in which caprylic acid and capric acid are dissolved in fats and oils, it is necessary to transfer the caprylic acid and capric acid contained therein to the water of the food to be masked, for which strong stirring is required, or alternatively, the addition amount of the masking agent will increase. In summary, in the masking agent of the present invention, the fat and oil content is preferably 50% by mass or less, more preferably 35% by mass or less, still more preferably 25% or less. And it is most preferred not to contain fats and oils.

[0039] In the present invention, the food for masking off-odors preferably contains raw materials of plant origin. As the raw materials of plant origin, raw materials derived from beans are preferred, and the beans are more preferably soybeans. By using the masking agent of the present invention for an appropriate food, its off-odors can be masked.

[0040] In the case where the present invention is understood as an invention of a method, it can be expressed as a method for masking off-odors of a moisture-containing food, wherein the moisture-containing food contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts, and the total content of free fatty acids is 0.002 ppm to 3 ppm.

[0041] Regarding the total amount of free fatty acids, as the upper limit value, any value among 2.8 ppm, 2.5 ppm, 2 ppm, 1.8 ppm, 1.5 ppm, 1.3 ppm, 1 ppm, 0.7 ppm, 0.6 ppm, 0.5 ppm, 0.4 ppm, 0.3 ppm can be adopted. In addition, as the lower limit value, any value among 0.0025 ppm, 0.003 ppm, 0.0035 ppm, 0.004 ppm, 0.0045 ppm, 0.005 ppm, 0.006 ppm, 0.008 ppm, 0.01 ppm, 0.02 ppm, 0.03 ppm, 0.04 ppm, 0.05 ppm can be adopted. This amount can be appropriately changed according to the oil content in the food as the object and the oil content contained in the masking agent used. As long as those skilled in the art refer to the examples and comparative examples described in this specification, they can easily determine the formulation.

[0042] In addition, the present invention can also be understood as an invention of a food with masked off-odors and a method for manufacturing the food that utilizes the effects of the present invention.

[0043] That is, the so-called food with masked off-odors is characterized in that it contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts, and the total content of free fatty acids is 0.002 ppm to 3 ppm. Moreover, as its manufacturing method, it is characterized by including the following steps: in the manufacture of the food, adding one or more selected from caprylic acid and capric acid as free fatty acids and their salts so that the total content of free fatty acids is 0.002 ppm to 3 ppm.

[0044] Next, a typical manufacturing method of the masking agent of the present invention will be exemplified.

[0045] First, prepare one or more selected from caprylic acid and capric acid as free fatty acids and their salts. Add it to water and homogenize by stirring. The addition amount of caprylic acid and capric acid as free fatty acids and their salts is added in the following manner: the total amount in the final masking agent in the form of its free fatty acid is 1 ppm to 100,000 ppm.

[0046] It should be noted that in the masking agent of the present invention, the total amount of the specified free fatty acids does not have great significance. That is, if the amount of the specified free fatty acids in the masking agent of the present invention is small, the masking effect can be achieved by increasing the addition amount to the food. On the contrary, if the amount of free fatty acids is large, it is only necessary to reduce the addition amount to the food. Those skilled in the art can appropriately adjust it to a convenient content for use.

[0047] Examples are shown below.

[0048] Examples

[0049] Verification of the effect in the state of triglyceride

[0050] When caprylic acid and capric acid exist in the form of triglyceride, verify whether the masking effect of off-flavor is shown.

[0051] The addition amounts to each food are shown in Table 1-1. The details of the addition methods to each food are as described below.

[0052] At the same time, the evaluation results of the flavor are shown in Table 1-1. The evaluation method is as described below.

[0053] Table 1-1

[0054]

[0055]

[0056] · MCT64 uses the product manufactured by Fuji Oil Co., Ltd. This product is a medium-chain fatty acid triglyceride composed of caprylic acid / capric acid = 6 / 4.

[0057] · The addition amount represents the addition amount to the food in the form of oil.

[0058] ο Addition method to soy milk

[0059] The soy milk uses "Organic Soy Milk for Making Tofu" manufactured by SUJAHTA MEIRAKU Co., Ltd. The water content is 89.7% by the drying loss method (105 °C, 5 hours).

[0060] Add various amounts of additives according to the formula.

[0061] Then, after stirring at 1000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by PRIMIX Corporation) at 60°C, homogenization treatment at 10 MPa was carried out using a high-pressure homogenizer (Model APV1000, manufactured by SMT Corporation) and it was provided for flavor evaluation.

[0062] ο Method of adding oat milk

[0063] As the oat milk, “Alpro oat milk” manufactured by Danone Japan was used. The moisture content was 89.9% by the drying loss method (105°C, 5 hours).

[0064] Add the respective amounts of additives according to the formula.

[0065] Then, after stirring at 1000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by PRIMIX Corporation) at 60°C, homogenization treatment at 10 MPa was carried out using a high-pressure homogenizer (Model APV1000, manufactured by SMT Corporation) and it was provided for flavor evaluation.

[0066] ο Method of adding vegetable juice

[0067] As the vegetable juice, “Vegetable mixed concentrated juice, one bottle a day of vegetables” manufactured by Kagome was used. The moisture content was 90.2% by the drying loss method (105°C, 5 hours).

[0068] Add the respective amounts of additives according to the formula.

[0069] Then, after stirring at 1000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by PRIMIX Corporation) at 60°C, homogenization treatment at 10 MPa was carried out using a high-pressure homogenizer (Model APV1000, manufactured by SMT Corporation) and it was provided for flavor evaluation.

[0070] ο Method of adding green juice

[0071] As the green juice, “Green juice drink, one cup of green juice every day” manufactured by Ito En was used. The moisture content was 98.1% by the drying loss method (105°C, 5 hours).

[0072] Add the respective amounts of additives according to the formula.

[0073] Then, after stirring at 1000 rpm for 10 minutes at 60°C using a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by PRIMIX Corporation), homogenization treatment at 10 MPa was carried out using a high-pressure homogenizer (Model APV1000, manufactured by SMT Corporation) and used for flavor evaluation.

[0074] ο Method of adding to imitation meat hamburger

[0075] The formula of the imitation meat hamburger is shown in Table 1-2.

[0076] Table 1-2

[0077] Chicken breast (minced meat) (portion) 46 Granular soy protein (portion) 20 Raw onion (chopped) (portion) 15 Soybean oil (portion) 7 Whole egg (portion) 5 Dry breadcrumbs (portion) 3 Potato starch (portion) 2 Granulated sugar (portion) 1 Pepper (portion) 0.2 Table salt (portion) 0.8 Free fatty acids Appropriate amount Total 100

[0078] · Granular soy protein is used after adding 3 times the amount of water to "New Fujinic 52S" manufactured by Fuji Oil Co., Ltd.

[0079] Preparation method

[0080] 1 According to the formula in Table 1-2, mix and stir the raw materials other than soybean oil using a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm) for 3 minutes.

[0081] 2 Add soybean oil and mix and stir for another 3 minutes.

[0082] 3 Shape the kneaded dough into 50 g portions.

[0083] 4 Steam with a household steamer for 12 minutes and sterilize by cooking at 121°C for 30 minutes.

[0084] The moisture content of the prepared kneaded dough was 63% - 65% by the drying loss method (105°C, 5 hours).

[0085] ο Method of adding to cow's milk

[0086] Cow's milk used is "Meiji Delicious Milk" manufactured by Meiji Co., Ltd. The moisture content was 87.2% by the drying loss method (105°C, 5 hours).

[0087] Add the respective amounts of additives according to the formula.

[0088] Then, after stirring at 1000 rpm for 10 minutes at 60°C using a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by PRIMIX Corporation), homogenization treatment at 10 MPa was carried out using a high-pressure homogenizer (Model APV1000, manufactured by SMT Corporation) and used for flavor evaluation.

[0089] Evaluation method of ο flavor

[0090] For each food, three evaluators who usually participate in food development evaluate the three items of off-flavor, soapy taste, and bitter taste. The evaluation results are determined by the consensus of the three evaluators.

[0091] It should be noted that in Comparative Examples 1-1 to 1-6, no additives were added to each food. For this state, the evaluation of off-flavor was rated 1 point, and the evaluations of soapy taste and bitter taste were rated 5 points.

[0092] Regarding "off-flavor"

[0093] The off-flavor of each food is evaluated. Specifically, it is the grassy smell in soy milk, oat milk, vegetable juice, and green juice, the beany smell in tofu burgers, and the milky smell in cow's milk.

[0094] The state of adding nothing (Comparative Examples 1-1 to 1-6) is set as 1 point, and the change when adding the sample is evaluated. A score of 3 or more is judged as qualified.

[0095] 1 point No addition (the state where the off-flavor of each food can be felt).

[0096] 2 points The off-flavor that can be felt when adding nothing is reduced to a certain extent, but it can still be strongly felt.

[0097] 3 points The off-flavor that can be felt when adding nothing can be slightly felt, but it is greatly reduced.

[0098] 4 points The off-flavor that can be felt when adding nothing can be extremely slightly felt, but it is hardly noticeable.

[0099] 5 points The state where the off-flavor that can be felt when adding nothing cannot be felt at all. That is, the state with the highest masking effect.

[0100] Regarding "soapy taste"

[0101] Since the masking effect of the present invention is caused by free fatty acids, it is assumed that the masking agent itself is perceived as an off-flavor, and it is evaluated as "soapy taste" according to the following criteria. It should be noted that the state of adding nothing (Comparative Examples 1-1 to 1-6) is set as 5 points. A score of 3 or more is judged as qualified.

[0102] 1 point A rather strong soapy taste can be felt.

[0103] 2 points A soapy taste can be clearly felt.

[0104] 3 points A soapy taste can be slightly felt, but it is within the allowable range.

[0105] At 4 points, the soapy smell can be faintly detected but is hardly perceptible.

[0106] At 5 points, the soapy smell cannot be detected at all (equivalent to no additives).

[0107] Regarding "bitterness"

[0108] Since the masking effect of the present invention is caused by free fatty acids, it is assumed that the taste of the masking agent itself will be perceived, and the evaluation is carried out according to the following criteria as "bitterness". It should be noted that the state without adding any substances (Comparative Examples 1-1 to 1-6) is set as 5 points. That is, the bitterness inherent in the food being evaluated is not the object of evaluation.

[0109] A score of 3 or more is judged as qualified.

[0110] At 1 point, a rather strong bitterness can be felt.

[0111] At 2 points, the bitterness can be clearly felt.

[0112] At 3 points, the bitterness can be faintly felt but is within the allowable range.

[0113] At 4 points, the bitterness can be extremely faintly felt or hardly perceptible.

[0114] At 5 points, the bitterness cannot be detected at all (equivalent to no additives).

[0115] Regarding "overall"

[0116] Based on the above evaluations of "off-flavor", "soapy smell", and "bitterness", the final pass / fail judgment is made.

[0117] Specifically, when either the soapy smell or the bitterness is below 2 points, the overall evaluation is ×. When both the soapy smell and the bitterness are 3 points or more, and in the evaluation of "off-flavor", 1 point is ×, 2 points is Δ, 3 points is ο, and 4 points or more is ◎. ο and ◎ are considered qualified.

[0118] That is, at the time when there is a soapy smell and bitterness, it is unconditionally judged as ×, and in other cases, the judgment is made based on the off-flavor inhibition effect (× to ◎). That is to say, even if the off-flavor inhibition effect is obtained, if there are side effects such as soapy smell and bitterness, it is also evaluated as ×.

[0119] Discussion

[0120] Even when the specified fatty acids are added to each food in the form of triglycerides, no effect of masking the off-flavors of each food is observed.

[0121] On the other hand, even with excessive addition, the soapy smell and bitterness cannot be felt.

[0122] Verification of the effect of adding emulsions in Study 2

[0123] Verify the effect when the additives used in Study 1 are added as emulsions.

[0124] The addition amounts of the oils and fats to each food are shown in Table 2-1. The addition method is the same as that in Study 1.

[0125] The preparation method of the emulsion is as follows.

[0126] The flavor evaluation is carried out in the same way as in Study 1, and the results are recorded in Table 2-1 together.

[0127] Table 2-1

[0128] Additives Added amount in the form of lipids Added food Off-flavor Soapy smell Bitter taste Comprehensive Comparative Example 2-1 Triglyceride emulsion 10000 ppm Soy milk 2 5 5 Δ Comparative Example 2-2 Triglyceride emulsion 10000 ppm Oat milk 2 5 5 Δ Comparative Example 2-3 Triglyceride emulsion 10000 ppm Vegetable juice 2 5 5 Δ Comparative Example 2-4 Triglyceride emulsion 10000 ppm Green juice 2 5 5 Δ Comparative Example 2-5 Triglyceride emulsion 10000 ppm Imitation meat burger 2 5 5 Δ Comparative Example 2-6 Triglyceride emulsion 10000 ppm Cow's milk 2 5 5 Δ Comparative Example 2-7 Triglyceride emulsion 740 ppm Soy milk 1 5 5 × Comparative Example 2-8 Triglyceride emulsion 740 ppm Oat milk 1 5 5 × Comparative Example 2-9 Triglyceride emulsion 740 ppm Vegetable juice 1 5 5 × Comparative Example 2-10 Triglyceride emulsion 740 ppm Green juice 1 5 5 × Comparative Example 2-11 Triglyceride emulsion 740 ppm Imitation meat burger 1 5 5 × Comparative Example 2-12 Triglyceride emulsion 740 ppm Cow's milk 1 5 5 × Comparative Example 2-13 Triglyceride emulsion 50 ppm Soy milk 1 5 5 × Comparative Example 2-14 Triglyceride emulsion 50 ppm Oat milk 1 5 5 × Comparative Example 2-15 Triglyceride emulsion 5 ppm Soy milk 1 5 5 × Comparative Example 2-16 Triglyceride emulsion 5 ppm Oat milk 1 5 5 × Comparative Example 2-17 Triglyceride emulsion 1 ppm Soy milk 1 5 5 × Comparative Example 2-18 Triglyceride emulsion 1 ppm Oat milk 1 5 5 × Comparative Example 2-19 Triglyceride emulsion 0.5 ppm Soy milk 1 5 5 × Comparative Example 2-20 Triglyceride emulsion 0.5 ppm Oat milk 1 5 5 ×

[0129] · For the triglycerides in the triglyceride emulsion, MCT64 is used.

[0130] ο Preparation method of "emulsion"

[0131] Add 1 part of sucrose stearate to 79 parts of water and set it at 60 °C. Add 20 parts of the specified triglycerides thereto, and stir with a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by PRIMIX Corporation) at 5000 rpm for 10 minutes, and then perform homogenization treatment at 10 MPa with a high-pressure homogenizer (Model APV1000, manufactured by SMT Corporation) to prepare the emulsion.

[0132] As the sucrose stearate, "Ryoto Sugar Ester S-1670, HLB about 16" manufactured by Mitsubishi Chemical Corporation is used.

[0133] Investigation

[0134] · Even when the triglycerides composed of the specified fatty acids are added to each food in the form of an emulsion, no effect of masking the off-flavors of each food is observed.

[0135] Verification of the effect of each free fatty acid in Study 3

[0136] Verify the masking effect when free fatty acids are added to each food. The results are shown in Table 3-1.

[0137] In addition, the flavor evaluation of each food is carried out. The method is the same as that in Study 1. The results are shown in Table 3-1 together.

[0138] Table 3-1

[0139]

[0140]

[0141]

[0142]

[0143]

[0144]

[0145]

[0146]

[0147] Butyric acid: “Butyric acid” (98.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0148] Caproic acid: “Caproic acid” (99.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0149] Caprylic acid: “Caprylic acid” (98.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0150] Capric acid: “Capric acid” (99.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0151] Dodecanoic acid: “Lauric acid” (98.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0152] Hexadecanoic acid: “Palmitic acid” (95.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0153] Octadecanoic acid: “Stearic acid” (95.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation was used.

[0154] Investigation

[0155] Even when 44 ppm of butyric acid was added, although the soap smell and bitterness were hardly perceptible, no effect of masking off-flavors was observed.

[0156] Even when 44 ppm of caproic acid was added, although the soap smell and bitterness were hardly perceptible, no effect of masking off-flavors was observed.

[0157] In the case of caprylic acid, when the addition amount was large, although there was a masking effect, it had its own soap smell and bitterness, which was unacceptable. On the other hand, at an appropriate addition amount, it had an off-flavor masking effect and the soap smell and bitterness were not perceptible, which was acceptable. It should be noted that no effect was observed when the addition amount was small.

[0158] When the addition amount of capric acid is large, although there is a masking effect, it has its own soapy smell and bitterness, which is unqualified. On the other hand, at an appropriate addition amount, it has a masking effect on the strange smell and the soapy smell and bitterness cannot be felt, which is qualified. It should be noted that when the addition amount is small, no effect is seen.

[0159] Regardless of the addition amounts of dodecanoic acid, hexadecanoic acid and octadecanoic acid, no masking effect on the strange smell is seen.

[0160] Verification of the effects of the free fatty acid mixture

[0161] Use the mixture of free fatty acids to verify the masking effects at various addition amounts.

[0162] The formula is shown in Table 4-1. The addition to each food and the flavor evaluation method are carried out in the same way as in Study 1. The results are recorded in Table 4-1 together.

[0163] Table 4-1

[0164]

[0165]

[0166]

[0167]

[0168] Use lipase to hydrolyze MCT64 to prepare a mixture of caprylic acid and capric acid. It contains 53.0% by weight of free caprylic acid, 35.4% by weight of free capric acid, 2.1% by weight of monoglyceride, 4.3% by weight of diglyceride, and 5.2% of triglyceride.

[0169] · The octadecanoic acid mixture uses "LUNACA O-V" manufactured by Kao Corporation. It contains 1.2% by weight of dodecanoic acid, 0.5% by weight of tetradecanoic acid, 4.5% by weight of hexadecanoic acid, 2.2% by weight of octadecanoic acid, a total of 89.5% by weight of octadecanoic acid and octadecadienoic acid, and 0.3% by weight of eicosanoic acid.

[0170] Investigation

[0171] Even in the mixture of caprylic acid and capric acid, if the addition amount is too large, the soapy smell and

[0172] bitterness can be felt and it is unqualified, but at the specified addition amount, they cannot be felt and only the masking effect is seen.

[0173] When the addition amount is too small, no masking effect is seen.

[0174] The octadecanoic acid mixture is a fatty acid mixture that shows no masking effect even when the respective individual fatty acids are used alone.

[0175] Regardless of the amount, no masking effect was observed.

[0176] Verification of the effect of fatty acid salts in Study 5

[0177] According to Table 5-1, fatty acid salts were added to various foods to verify the masking effect.

[0178] The addition method and evaluation method were the same as in Study 1. The results were recorded in Table 5-1 together.

[0179] Table 5-1

[0180]

[0181]

[0182] · Sodium octanoate uses "Sodium octanoate" (97.0+%) manufactured by FUJIFILM Wako Pure Chemical Corporation.

[0183] Consideration

[0184] · Even when added in the form of fatty acid salts, it was confirmed that a masking effect was shown when a specified amount of the specified fatty acid was present in the form of free fatty acids.

[0185] Study 6 Preparation of masking agents and their effects

[0186] Prepare a "masking agent" containing octanoic acid and confirm its effect.

[0187] The formulation of the masking agent is recorded in Table 6-1. Its preparation method is recorded in "Preparation method of ο masking agent".

[0188] The addition scheme of each masking agent to each food is recorded in Table 6-2. In addition, the results of sensory evaluation are also recorded together.

[0189] The addition method to each food and the sensory evaluation method were carried out according to Study 1.

[0190] Table 6-1

[0191] Example 6-1 Example 6-2 Caprylic acid preparation 1 Caprylic acid preparation 2 Caprylic acid 1 1 Glycerol 99 - Sucrose - 70 Water - 29 Total 100 100

[0192] (The unit of the formulation is mass%)

[0193] Sucrose uses a reagent manufactured by FUJIFILM Wako Pure Chemical Corporation.

[0194] Preparation method of ο masking agent

[0195] 1 Mix the raw materials according to the formulation.

[0196] At 60 °C, stir for 30 minutes at 10,000 rpm using a homogenizer.

[0197] Table 6-2

[0198]

[0199]

[0200] Examine

[0201] Example 6-1 and Example 6-2 were prepared as a masking agent containing octanoic acid, and it was confirmed that a masking effect was exhibited by using a specified amount.

Claims

1. A masking agent, which is a masking agent for water-containing foods, contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts, and contains 1 ppm to 100,000 ppm in total as free fatty acids.

2. The masking agent according to claim 1, wherein, The water-containing food contains plant-derived raw materials, and the masking agent masks the off-flavors derived from the plant-derived raw materials.

3. A method for masking off-flavors, which is a method for masking off-flavors of water-containing foods, contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts in the water-containing foods, and contains 0.002 ppm to 3 ppm in total as free fatty acids.

4. The odor masking method according to claim 3, wherein, The water-containing food contains plant-derived raw materials, and the off-flavor masking method masks the off-flavors derived from the plant-derived raw materials.

5. A water-containing food with masked off-flavors, which contains one or more selected from caprylic acid and capric acid as free fatty acids and their salts, and contains 0.002 ppm to 3 ppm in total as free fatty acids.

6. A method for manufacturing a water-containing food with masked off-flavors, which includes the following steps: in the manufacture of food, adding one or more selected from caprylic acid and capric acid as free fatty acids and their salts so that the total is 0.002 ppm to 3 ppm as free fatty acids.

7. A method for manufacturing a masking agent, which is carried out through the following steps: 1: A step of adding one or more selected from caprylic acid and capric acid as free fatty acids and their salts in an aqueous solvent so that their final content in the agent is 1 ppm to 100,000 ppm in total as free fatty acids; 2: A step of homogenization.

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