Unpleasant taste masking agents for food and beverages, food and beverages having unpleasant tastes masked, and methods of making the same, methods of masking unpleasant tastes in food and beverages

Abstract

The present invention is to provide an unpleasant taste masking agent for a food or drink, a food or drink whose unpleasant taste is masked, a method for manufacturing the same, and a method for masking the unpleasant taste in a food or drink. In particular, the present invention is to provide a food or drink whose unpleasant taste is masked and which has a good flavor of the food or drink itself. According to the present invention, it is found that by containing a masking agent including one or more water-soluble food fibers selected from the group consisting of a galactomannan decomposition product, a food fiber derived from yeast, isomalto dextrin, CLUSTER DEXTRIN, a non-digestible dextrin, inulin, and polydextrose, it is possible to mask the unpleasant taste in a food or drink and provide a food or drink which has a good flavor of the food or drink itself.

Description

Technical Field

[0001] This invention relates to an unpleasant taste masking agent for food and beverages, food and beverages with unpleasant tastes masked, a method for manufacturing the same, and a method for masking unpleasant tastes in food and beverages. Background Technology

[0002] In food and beverage products, growth regulators such as glycine, sodium acetate, and organic acids are used to inhibit microbial growth, or emulsifiers are used to enhance functionality.

[0003] However, glycine, sodium acetate, organic acids, emulsifiers, etc., have unpleasant flavors such as sweetness, sourness, and astringency, which can sometimes impair the taste of food and beverages.

[0004] As for applications related to masking the sweetness characteristic of glycine, there is, for example, Patent Document 1. Patent Document 1 describes "a taste-modified preservative containing a food additive preservative and sucralose".

[0005] Furthermore, Patent Document 2 describes "a heated food or ingredient containing 0.1% or more of a shelf-life enhancer, and koji-cooked egg yolk, wherein the proportion of the koji-cooked egg yolk, calculated in solids, is 0.05 to 12 parts by weight relative to 1 part by weight of the shelf-life enhancer." Patent Document 3 describes "a method for masking the bitterness, pungent taste, and odor of monoglycerides, wherein when using monoglycerides as an emulsifier, yeast extract is added at 0.1 to 10 times the amount of monoglycerides." Patent Document 4 describes a method for suppressing the irritant taste of vinegar, wherein the polysaccharide is selected from vesicant, xanthan gum, guar gum, locust bean gum, and carrageenan. One or more of the following groups: carrageenan and pullulan.

[0006] Existing technical documents

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent Application Publication No. 2000-175668

[0009] Patent Document 2: Japanese Patent Application Publication No. 2020-120626

[0010] Patent Document 3: Japanese Patent Application Publication No. 62-58961

[0011] Patent Document 4: Japanese Patent No. 7213324 Summary of the Invention

[0012] The problem the invention aims to solve

[0013] The problem of the present invention is to provide a masking agent for masking unpleasant tastes in food and beverages, and food and beverages in which unpleasant tastes are masked.

[0014] In particular, the present invention addresses the problem of providing a food product that masks unpleasant tastes while possessing a pleasant flavor in itself.

[0015] Solution for solving the problem

[0016] The inventors believed that solving the aforementioned problem might lead to further market expansion, and conducted repeated in-depth research. As a result, the inventors solved the aforementioned problem by comprising one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrins such as CLUSTER DEXTRIN (registered trademark), indigestible dextrins, inulin, and polydextrose, thereby completing the present invention.

[0017] It should be noted that although Patent Document 1 proposes using sucralose to mask unpleasant flavors, sucralose is a sweetener with a strong sweetness, which can disrupt the flavor balance in dishes. Therefore, Patent Document 1 is not considered in relation to the present invention. Patent Document 2's method of solving the problem differs from the present invention and is not considered in relation to the present invention. Patent Document 3 uses yeast extract to solve the problem, but does not describe a method of solving the problem like the present invention. Regarding Patent Document 4, it also does not describe a method of solving the problem like the present invention.

[0018] That is, the present invention relates to:

[0019] (1) An unpleasant taste masking agent for a food or beverage, comprising one or more water-soluble dietary fibers selected from the group consisting of galactomannan decomposition products, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrin, indigestible dextrin, inulin, and polydextrose.

[0020] (2) An unpleasant taste masking beverage, comprising an unpleasant taste masking agent according to (1);

[0021] (3) The unpleasant taste masking agent for food and beverages according to claim 1 or 2, wherein the unpleasant taste is selected from one or more of the group consisting of unpleasant tastes derived from sodium acetate, unpleasant tastes derived from organic acids, unpleasant tastes derived from glycine, and unpleasant tastes derived from emulsifiers.

[0022] (4) A method for manufacturing a food or beverage with an unpleasant taste masked, wherein the food or beverage is formulated with one or more water-soluble dietary fibers selected from the group consisting of galactomannan decomposition products, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrin, indigestible dextrin, inulin and polydextrose.

[0023] (5) A method for masking unpleasant tastes in food and beverages, which uses one or more water-soluble dietary fibers selected from the group consisting of galactomannan decomposers, yeast-derived dietary fibers, isomaltoidin, highly branched cyclodextrin, indigestible dextrin, inulin, and polydextrose.

[0024] Invention Effects

[0025] According to the present invention, a masking agent for masking unpleasant tastes and a food or beverage in which unpleasant tastes are masked can be provided. Detailed Implementation

[0026] Masking agents for unpleasant tastes in food and beverages

[0027] The unpleasant taste masking agent for food and beverages in this embodiment includes one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrins such as CLUSTER DEXTRIN (registered trademark), indigestible dextrins, inulin, and polydextrose.

[0028] The unpleasant taste masking agent of this embodiment is used in food and beverage products made primarily from animal or plant-based ingredients such as fish, shellfish, meat, dairy products, and eggs, as well as in food and beverage products where these ingredients are added as part of the raw materials, to mask unpleasant tastes in the food and beverage products.

[0029] In this embodiment, unpleasant tastes include unpleasant tastes originating from sodium acetate, unpleasant tastes originating from organic acids such as acetic acid and citric acid, as well as unpleasant tastes originating from glycine, which is used as a storage improver, and unpleasant tastes originating from emulsifiers.

[0030] Unpleasant tastes derived from sodium acetate and organic acids include, for example, sourness and astringency. Unpleasant tastes derived from glycine include, specifically, sweetness. Unpleasant tastes derived from emulsifiers include, specifically, bitterness, pungent taste, and astringency.

[0031] In this embodiment, masking the unpleasant taste of a food or beverage refers to reducing or suppressing its unpleasant taste. It is sufficient to reduce the unpleasant taste, and is not limited to its complete disappearance. The reduction of the unpleasant taste can be determined through sensory evaluation conducted by a team of trained professionals.

[0032] masking agent

[0033] In this invention, the "masking agent" for unpleasant tastes in food and beverages refers to an agent that masks unpleasant tastes, allowing the original flavor of the food and beverage to be perceived without compromising its inherent flavor. By adding the masking agent of this invention to food and beverages containing unpleasant tastes, food and beverages with their own pleasant flavor can be obtained.

[0034] The content of water-soluble dietary fiber used in the unpleasant taste masking agent of the present invention in the masking agent is preferably 30% by mass or more in the solid component, and more preferably 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass.

[0035] The form in which the unpleasant taste masking agent for food and beverages described in this embodiment is used is not particularly limited. Examples include powder, granules, liquid, and paste.

[0036] The food and beverage products of the present invention refer to food and beverage products containing one or more ingredients selected from the group consisting of sodium acetate, organic acids, glycine, and emulsifiers. It should be noted that examples of organic acids include acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, and malic acid.

[0037] The food and beverage products of the present invention are not particularly limited as long as they contain one or more ingredients selected from the group consisting of sodium acetate, organic acids, glycine, and emulsifiers. Examples include: beverages, processed egg products such as egg yolk liquid, scrambled eggs, egg sandwiches, tamagoyaki (Japanese rolled omelet), dashi omelets, scrambled eggs, oyako-don (chicken and egg rice bowl), pork cutlet rice bowls, custard, pudding, whipped cream, white sauce, potato salad, pasta sauce, commercially available rice balls, bento boxes, sauces or seasonings for meat or fish, baked goods such as cakes, and other food and beverage products. In particular, in the present invention, beverages or scrambled eggs are preferred as food and beverage products.

[0038] It should be noted that in the food and beverage products of the present invention, if they are chilled or frozen, they mostly contain shelf-life enhancers, thus easily achieving the effects of the present invention, which is more ideal. It should also be noted that chilled food and beverage products of the present invention refer to those stored at a temperature above 0°C and below 15°C after manufacturing. The refrigeration method is not particularly limited; for example, cooling and storing in a refrigerator at 10°C. Furthermore, frozen food and beverage products of the present invention refer to those stored below 0°C after manufacturing. The freezing method is not particularly limited; for example, freezing and storing in a freezer at -30°C or below.

[0039] The amount of unpleasant taste masking agents added to food and beverages

[0040] The amount of the unpleasant taste masking agent added to the food or beverage in this embodiment is not particularly limited, as long as it is effective in masking the unpleasant taste of the food or beverage. Preferably, it is 0.01% by mass or more relative to the mass of the food or beverage. More preferably, it can be 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more. Furthermore, the upper limit is preferably 10% by mass or less. More preferably, it can be 8% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1.5% by mass or less. Examples of the added amount include 0.1 to 30% by mass, 0.2 to 20% by mass, and 0.3 to 15% by mass. More preferably, the lower limit can be 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, or 1% by mass or more. The upper limit can be below 30% mass, below 25% mass, below 20% mass, below 15% mass, below 10% mass, below 8% mass, below 5% mass, etc.

[0041] Storage resistance improver

[0042] In this invention, food additives commonly known as shelf-life enhancers can be used to maintain the quality of food and beverages. In this invention, multiple shelf-life enhancers can be used in combination. Examples of shelf-life enhancers other than glycine include: sodium acetate, lysozyme, glycerol fatty acid esters (medium-chain), and sucrose fatty acid esters (HLB15 and above). Even when two or more of these shelf-life enhancers are used in combination, unpleasant tastes in food and beverages can be masked.

[0043] Dosage of storage improver

[0044] In the food and beverage products of the present invention, when the product is contained alone as a shelf-life enhancer, the amount incorporated in the product is preferably 0.1% by mass or more. More preferably, it can be 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more. If it is less than 0.1% by mass, the shelf-life effect cannot be obtained. Furthermore, the upper limit is not particularly limited as long as the shelf-life effect can be obtained, but it will affect the flavor of the food and beverage products, so it is preferably 15% by mass or less, more preferably 14% by mass or less, 12% by mass or less, 10% by mass or less, 8% by mass or less, 6% by mass or less, 5% by mass or less, or 4% by mass or less.

[0045] Furthermore, when two or more storage enhancers are used together, the total amount of storage enhancers in the food and beverage is preferably 0.1% to 25% by mass. More preferably, it can be set to 0.2% or more by mass, 0.3% or more by mass, 0.4% or more by mass, or 0.5% or more by mass. The upper limit is more preferably set to 20% or less by mass, 15% or less by mass, 10% or less by mass, 8% or less by mass, 7% or less by mass, 5% or less by mass, or 4% or less by mass. In this case, when two or more storage enhancers are used together, the amount of storage enhancers in the food and beverage is preferably 0.1% to 15% by mass. More preferably, the lower limit can be set to 0.15% or more by mass, 0.2% or more by mass, 0.3% or more by mass, 0.4% or more by mass, or 0.5% or more by mass. The upper limit is more preferably set to 14% or less by mass, 12% or less by mass, 10% or less by mass, 8% or less by mass, 6% or less by mass, 5% or less by mass, or 4% or less by mass.

[0046] emulsifier

[0047] In this invention, unpleasant flavors of food and beverage products containing emulsifiers for the purpose of enhancing their functionality can be masked. The emulsifier can be any type commonly used in food and beverage manufacturing. Examples include: sucrose fatty acid esters, glycerol fatty acid esters, organic acid monoglycerides, distilled diglycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polysorbate esters, lecithin, enzymatically hydrolyzed lecithin, lysophosphatidylcholine, and other emulsifiers. In food and beverage products, one or more of these emulsifiers can be appropriately selected and used to mask the unpleasant flavors of these emulsifiers.

[0048] Water-soluble polysaccharides

[0049] In the masking agent of the food and beverage of the present invention, in addition to the water-soluble dietary fiber, water-soluble polysaccharides may also be used. Examples of water-soluble polysaccharides include: water-soluble polysaccharides derived from legumes such as soybeans, peas, red beans, cowpeas, kidney beans, broad beans, chickpeas, lentils, and gum arabic, as well as pullulan. Preferably, water-soluble soybean polysaccharides, water-soluble pea polysaccharides, or gum arabic are water-soluble polysaccharides derived from legumes. Two or more of these water-soluble polysaccharides may be used in combination.

[0050] Examples of such water-soluble polysaccharides include: water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, pullulan, etc.

[0051] By combining the aforementioned water-soluble polysaccharides, unpleasant tastes in food and beverages can be further masked.

[0052] Water-soluble soybean polysaccharides

[0053] The water-soluble soybean polysaccharides mentioned in this invention refer to water-soluble polysaccharides extracted from soybean seeds. Preferably, they are substances extracted from the cotyledons of soybean seeds, and more preferably, substances extracted from soybean residue, a byproduct of tofu production and soybean protein separation. Soybean residue obtained from defatted soybeans is even more preferred. The manufacturing method is, for example, extraction using soybean residue as raw material under alkaline or weakly acidic conditions at a temperature exceeding 100°C, preferably below 150°C, and more preferably below 130°C, followed by solid-liquid separation. As a trade name, examples include "SOYAFIBE-S" (manufactured by Fuji Oil Co., Ltd.).

[0054] Water-soluble pea polysaccharides

[0055] The water-soluble pea polysaccharides mentioned in this invention refer to water-soluble polysaccharides extracted from pea seeds. Preferably, they are substances extracted from the cotyledons of pea seeds, and more preferably, substances extracted from the seeds of yellow peas. The manufacturing method can be, for example, obtained from the manufacturing example described in International Publication No. 2012 / 176852. As a trade name, "FIPEA-D" (manufactured by Fuji Oil Co., Ltd.) can be cited as an example.

[0056] Other ingredients

[0057] The unpleasant taste masking agents for food and beverages of the present invention may contain ingredients other than those described above, to a extent that does not impair the effects of the present invention. Specifically, examples include: vegetable and animal oils or their refined oils (salad oils) such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and egg yolk oil; or edible oils such as MCT (medium-chain triglycerides), diglycerides, hydrogenated oils, and transesterified oils obtained through chemical or enzymatic treatment; animal and plant proteins; starches, heat-treated starches, and processed starches; and monosaccharides such as sugar, glucose, and fructose. Oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose; as well as sweeteners such as sugar alcohols, glucose fructose syrup, maltose syrup, reducing maltose syrup, oligosaccharides, reducing oligosaccharides, honey, sucralose, aspartame, and stevia; seasonings such as salts, table salt, soy sauce, pepper, amino acids, calcium chloride, and nucleic acids; acidulants such as ascorbic acid; flavorings; food and beverages made primarily from dairy products; antioxidants such as vitamin E; colorings; soy sauce, broth, and umami seasonings; water; eggs; rice, etc.

[0058] Food and beverage manufacturing

[0059] This invention is a manufacturing method that masks the unpleasant taste of food and beverages by combining one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, CLUSTER DEXTRIN (registered trademark) and other highly branched cyclic dextrins, indigestible dextrins, inulin and polydextrose.

[0060] Examples are described below. Unless otherwise stated, "%" and "parts" refer to "% by mass" and "parts by mass".

[0061] Example

[0062] The raw materials used in this invention are as follows.

[0063] ○Galactomannan decomposition product: "Sunfiber R" (manufactured by Taiyo Chemical Co., Ltd.)

[0064] ○Isomaltodextrin: "Fibryxa" (manufactured by Nagase Viita Co., Ltd.)

[0065] ○ Dietary fiber derived from yeast: "Yeast Fiber F" (manufactured by Mitsubishi Corporation LifeSciences Co., Ltd.)

[0066] ○Inulin: "Fuji FF" (manufactured by Fuji Nihon Co., Ltd.).

[0067] ○ Difficult-to-digest dextrin: "Fibersol 2" (manufactured by Matsutani Chemical Industry Co., Ltd.)

[0068] ○ Polydextrose: "STA-LITE III" (made by Koyo Shokai Co., Ltd.)

[0069] Tamarind seed gum: "Glyloid" (manufactured by MP Gokyo Food & Chemical Co., Ltd.)

[0070] ○Xanthan gum: "Sun Ace" (manufactured by San-Ei Gen FFI Co., Ltd.).

[0071] Guar gum: "Neosoft G" (manufactured by Taiyo Chemical Co., Ltd.).

[0072] ○ Carrageenan: "GENUVISCO type JJ" (manufactured by Sanjing Co., Ltd.)

[0073] ○ Water-soluble soybean polysaccharide: "Soyafibe-S-DA100" (manufactured by Fuji Oil Co., Ltd.)

[0074] ○ Yeast extract: "Ajitop" (manufactured by Mitsubishi Corporation Life Sciences).

[0075] ○ Storage Enhancer A: "TOP KEEP DELI TAKUMI SA" (manufactured by Okuno Pharmaceutical Co., Ltd.)

[0076] ○ Storage Enhancer B: "TOP KEEP DELI 10" (manufactured by Okuno Pharmaceutical Co., Ltd.)

[0077] ○ Emulsifier A: Distilled diglyceride fatty acid ester "Poem DO-100V" (manufactured by RIKEN VITAMIN Co., Ltd.).

[0078] Emulsifier B: Propylene glycol fatty acid ester "Rikemal PO-100V" (manufactured by RIKEN VITAMIN Co., Ltd.).

[0079] ○ Emulsifier C: Glyceryl citrate fatty acid ester "Poem K-37V" (manufactured by RIKEN VITAMIN Co., Ltd.).

[0080] Emulsifier D: Glyceryl acetate fatty acid ester "Poem G-002" (manufactured by RIKEN VITAMIN Co., Ltd.).

[0081] Emulsifier E: Diacetyl tartaric acid fatty acid monoglyceride "Poem W-60" (manufactured by RIKEN VITAMIN Co., Ltd.).

[0082] ○ Emulsifier F: Diacetyl tartaric acid glyceryl monostearate "Sansoft No. 641D" (manufactured by Taiyo Chemical Co., Ltd.)

[0083] ○ Emulsifier G: Propylene glycol fatty acid ester "Sansoft No.25-ODV" (manufactured by Taiyo Chemical Co., Ltd.)

[0084] ○ Glycine: "Glycine" (manufactured by Organic Synthesis Pharmaceuticals Co., Ltd.)

[0085] ○ Sterilized whole egg liquid: "Sterilized whole egg" (manufactured by KEWPIE Co., Ltd.)

[0086] ○ Highly branched cyclodextrin: "CLUSTER DEXTRIN" (manufactured by GLICO NUTRITION Co., Ltd.)

[0087] Study 1. Research on unpleasant taste masking agents for food and beverages.

[0088] According to the combinations recorded in Tables 1 to 4, dissolve and mix the raw materials with water to obtain the beverages.

[0089] ○ Evaluation

[0090] Sensory evaluations were performed on the examples and comparative examples prepared in the "Study on ○ Masking Agents". After storing the beverages (aqueous solutions) of the examples and comparative examples at 5°C for 1 hour, sensory evaluations were performed according to the following evaluation criteria.

[0091] Sensory evaluation

[0092] Evaluation of masking the unpleasant taste of glycine

[0093] Sensory evaluation was conducted by 10 judges through blind tasting to assess the presence of unpleasant sweetness from glycine, based on the following criteria as agreed upon.

[0094] It should be noted that the reviewers in this evaluation are 10 experienced reviewers who have long been engaged in research on unpleasant taste masking agents for food and beverages.

[0095] 5 points: I couldn't taste the sweetness of glycine at all, but I could taste the distinctly good flavor of the food itself.

[0096] 4 points: The sweetness of glycine is barely perceptible, but the good flavor of the food itself can be appreciated.

[0097] 3 points: I could taste a slight sweetness from glycine, but I could still taste the flavor of the food itself.

[0098] 2 points: The sweetness of glycine is perceptible, but the flavor of the food itself is difficult to discern.

[0099] 1 point: The sweetness of glycine is too strong, making it impossible to perceive the original flavor of the food or beverage. Alternatively, the flavors of other ingredients besides glycine may also be masked, making it impossible to perceive the original flavor of the food or beverage.

[0100] The evaluation was conducted on a five-level scale. Scores of 3 or higher were considered acceptable because the unpleasant taste of glycine was masked. The results are shown in Tables 1-4.

[0101] Masking evaluation of sodium acetate and organic acids (acetic acid, citric acid).

[0102] Sensory evaluation was conducted by 10 judges through blind tasting to assess the presence of unpleasant sourness from sodium acetate and organic acids, based on the following criteria as agreed upon.

[0103] It should be noted that the reviewers in this evaluation are 10 experienced reviewers who have long been engaged in research on unpleasant taste masking agents for food and beverages.

[0104] 5 points: I couldn't taste any sourness at all, and I could taste the distinctly good flavor of the food itself.

[0105] 4 points: The sourness is barely perceptible, and the good flavor of the food and beverage itself can be appreciated.

[0106] 3 points: Slightly sour, but the flavor of the food and drink itself can be felt.

[0107] 2 points: The sour taste is noticeable, and it is difficult to appreciate the flavor of the food itself.

[0108] 1 point: The sour taste is too strong, and you can't taste the original flavor of the food.

[0109] The evaluation was conducted on a 5-level scale. Scores of 3 or higher were considered to indicate that unpleasant flavors were masked, and were thus deemed acceptable quality. The results are shown in Tables 1-4.

[0110] Masking evaluation of emulsifiers

[0111] Sensory evaluation was conducted by 10 reviewers through blind tasting to assess the presence of unpleasant, irritating tastes from emulsifiers, based on the following criteria as agreed upon.

[0112] It should be noted that the reviewers in this evaluation are 10 experienced reviewers who have long been engaged in research on unpleasant taste masking agents for food and beverages.

[0113] 5 points: There is no pungent taste at all, and you can feel the obvious good flavor of the food and beverage itself.

[0114] 4 points: There is almost no pungent taste, and you can feel the good flavor of the food itself.

[0115] 3 points: There is a slight pungent taste, but the flavor of the food and drink itself can be appreciated.

[0116] 2 points: The taste is pungent and it is difficult to appreciate the flavor of the food itself.

[0117] 1 point: The taste is too strong and you can't taste the original flavor of the food.

[0118] The evaluation was conducted on a 5-level scale. Scores of 3 or higher were considered to indicate that unpleasant flavors were masked, and were thus deemed acceptable quality. The results are shown in Tables 1-4.

[0119] Table 1. Results of Cooperation and Evaluation

[0120]

[0121] Table 2. Results of Cooperation and Evaluation

[0122]

[0123] Table 3. Results of Cooperation and Evaluation

[0124]

[0125] Table 4. Results of Cooperation and Evaluation

[0126]

[0127] According to the results in Tables 1-4, the presence of water-soluble dietary fiber (galactomannan decomposition products) can mask the unpleasant tastes of sodium acetate, organic acids (acetic acid), glycine, and emulsifiers in food and beverages.

[0128] It should be noted that the research examples of tamarind seed gum (comparative examples 2, 3, 5, 6, 8, 9, 11, and 13) could not be masked and therefore failed to meet the requirements.

[0129] Study 2. Research on other water-soluble dietary fibers

[0130] Following the formulations described in Tables 5-11, the raw materials were dissolved and mixed with water to obtain the beverages. Furthermore, the examples and comparative examples were evaluated using the same evaluation methods as described in "Study 1" above.

[0131] Table 5. Results of Cooperation and Evaluation

[0132]

[0133] Table 6. Results of Cooperation and Evaluation

[0134]

[0135] Table 7. Results of Cooperation and Evaluation

[0136]

[0137] Table 8. Results of Cooperation and Evaluation

[0138]

[0139] Table 9. Results of Cooperation and Evaluation

[0140]

[0141] Table 10. Results of Cooperation and Evaluation

[0142]

[0143] Table 11. Results of Cooperation and Evaluation

[0144]

[0145] Based on the results in Tables 5-11, Examples 18-51 were deemed acceptable.

[0146] By containing one or more of the following water-soluble dietary fibers (including those selected from galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, CLUSTER DEXTRIN (registered trademark) as a highly branched cyclic dextrin, indigestible dextrin, inulin, and polydextrose), unpleasant tastes of sodium acetate, organic acids (acetic acid), glycine, and emulsifiers in food and beverages can be masked.

[0147] Furthermore, based on the results of Examples 46 and 47, it was clarified that even when water-soluble dietary fiber (galactomannan hydrolysate) and water-soluble soybean polysaccharides are used together, the pungent taste of the emulsifier can be well masked.

[0148] Moreover, beverages (food and drink products) whose unpleasant tastes are masked possess the good flavor of the food and drink itself.

[0149] Study 3. Research on scrambled eggs

[0150] Preparation of scrambled eggs

[0151] Prepare according to the combination tables in Tables 12-18, using the following method.

[0152] 1. Dissolve each water-soluble dietary fiber in water.

[0153] 2. Mix the water-soluble dietary fiber dissolved in water from step 1 with all the ingredients listed in the combination tables of Tables 12-18 using a benchtop mixer.

[0154] 3. Add 5g of rapeseed oil to a frying pan and heat it on high using an IH cooking appliance until the surface temperature reaches 160°C.

[0155] 4. Put the mixture from step 2 into a frying pan and heat until fully cooked.

[0156] 5. Stop heating when the eggs are fully cooked to make scrambled eggs.

[0157] ○ Evaluation

[0158] The examples and comparative examples were evaluated using the same evaluation method as in “Study 1” above. The results are shown in Tables 12-18.

[0159] Table 12. Results of Cooperation and Evaluation

[0160]

[0161] Table 13. Results of Cooperation and Evaluation

[0162]

[0163] Table 14. Results of Cooperation and Evaluation

[0164]

[0165] Table 15. Results of Cooperation and Evaluation

[0166]

[0167] Table 16. Results of Cooperation and Evaluation

[0168]

[0169] Table 17. Results of Cooperation and Evaluation

[0170]

[0171] Table 18. Results of Cooperation and Evaluation

[0172]

[0173] Based on the results in Tables 12-18, Examples 52-95 were deemed acceptable.

[0174] In the study of scrambled eggs, unpleasant tastes were masked in the food by using a masking agent containing one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, CLUSTER DEXTRIN (registered trademark) as a highly branched cyclic dextrin, indigestible dextrin, inulin, and polydextrose.

[0175] Moreover, scrambled eggs (food and beverage) with unpleasant flavors masked have the good flavor of the food and beverage itself.

[0176] Based on the above results, in this invention, it has been found that by using a masking agent containing one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, CLUSTER DEXTRIN (registered trademark) as a highly branched cyclic dextrin, indigestible dextrin, inulin, and polydextrose, unpleasant tastes in food and beverage products are masked, and food and beverage products with the good flavor of the food and beverage products themselves can be provided.

[0177] Industrial availability

[0178] According to the present invention, a masking agent that masks unpleasant tastes in food and beverages, and food and beverages in which unpleasant tastes are masked, can be provided. Furthermore, according to the present invention, a food and beverage that masks unpleasant tastes while possessing a pleasant flavor in itself can be provided.

Claims

1. An unpleasant taste masking agent for a food or beverage, comprising one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrin, indigestible dextrin, inulin, and polydextrose.

2. The unpleasant taste masking agent for food and beverages according to claim 1, wherein, The unpleasant taste is selected from one or more of the group consisting of unpleasant tastes derived from sodium acetate, unpleasant tastes derived from organic acids, unpleasant tastes derived from glycine, and unpleasant tastes derived from emulsifiers.

3. An unpleasant taste masking beverage comprising the unpleasant taste masking agent of the beverage as described in claim 1.

4. A method for manufacturing a food product that masks unpleasant tastes, comprising one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrin, indigestible dextrin, inulin, and polydextrose.

5. A method for masking unpleasant tastes in food and beverages, comprising using one or more water-soluble dietary fibers selected from the group consisting of galactomannan hydrolysate, yeast-derived dietary fiber, isomaltoidin, highly branched cyclodextrin, indigestible dextrin, inulin, and polydextrose.

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