Unpleasant taste masking agent

Abstract

To provide a masking agent for masking sweetness as unpleasant taste of glycine in glycine-containing food, and to provide food in which unpleasant sweetness of the glycine is masked, especially, food having excellent flavor of the food with masked unpleasant taste of the glycine.SOLUTION: A masking agent for glycine, containing water-soluble polysaccharides having viscosity of 10 mass% of an aqueous solution at 20°C of 200 mPa s or less masks unpleasant taste of the glycine. There is also provided food which contains 0.1 mass% or more of glycine, and has a ratio of water-soluble polysaccharides of 0.01 pt.mass or more and 8 pts.mass or less in terms of a solid content based on 1 pt.mass of the glycine, and an excellent flavor of the food itself with masked sweetness of the glycine.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an unpleasant taste masking agent. [Background technology]

[0002] Shelf life enhancers such as glycine and sodium acetate are used in foods or food ingredients to inhibit microbial growth. However, shelf life enhancers such as glycine and sodium acetate have unpleasant flavors such as a particular sweetness or astringency, which may impair the flavor of the food or ingredient itself.

[0003] An application relating to masking the sweetness specific to glycine is, for example, Patent Document 1. Patent Document 1 describes "a preservative for food additives and a preservative with improved taste, characterized by containing sucralose." Patent Document 2 describes a heated food or food ingredient containing 0.1% by mass or more of a shelf life extender, characterized in that the heated food or food ingredient contains koji-ripened egg yolk, and the ratio of the koji-ripened egg yolk to 1 part by mass of the shelf life extender is 0.05 to 12 parts by mass in terms of solid content. Patent Document 3 describes "a masking flavor material containing isovaleric acid and / or phenethyl alcohol, and lactones, with a weight ratio of (lactones) / (isovaleric acid and phenethyl alcohol) of 0.1 to 1000." [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-175668 A [Patent Document 2] JP 2020-120626 A [Patent Document 3] International Publication No. 2022 / 270560 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a masking agent that masks the unpleasant sweetness of glycine in glycine-containing foods, and to provide foods in which the unpleasant sweetness of glycine is masked. In particular, the objective of the present invention is to provide a food product that has a good flavor of the food product itself by masking the unpleasant taste of glycine.

[0006] In addition to flavor, shelf life is also an important factor for food. Foods with improved shelf life can suppress the growth of microorganisms. Therefore, by extending the shelf life of food and reducing waste, it has the advantage of reducing the burden on the environment and can be useful. Glycine and sodium acetate used as shelf life extenders have unpleasant flavors such as sweetness derived from glycine and astringency derived from sodium acetate, which may impair the flavor of the food material itself. A masking agent that can suppress the unpleasant flavor of glycine while allowing the flavor of the food material itself to be felt without erasing it is useful for providing foods with better flavor. [Means for solving the problem]

[0007] The present inventors conducted intensive research, believing that solving the above-mentioned problems would lead to further expansion of the market. As a result, the present inventors were able to solve the above-mentioned problems and complete the present invention by including a water-soluble polysaccharide having a viscosity of 200 mPa s or less in a 10% by mass aqueous solution at 20°C.

[0008] In addition, Patent Document 1 proposes using sucralose to mask the unpleasant flavor, but sucralose is a sweetener and has a strong sweetness, which destroys the balance of flavors in prepared foods, etc., and therefore Patent Document 1 was not useful for completing the present invention. Patent Document 2 was not useful because the method for solving the problem is different from that of the present invention. Patent Document 3 does not state that the above problem is solved by including a water-soluble polysaccharide having a viscosity of 200 mPa s or less in a 10% by weight aqueous solution at 20°C, as in the present invention.

[0009] That is, the present invention is (1) An agent for masking the unpleasant taste of glycine, comprising a water-soluble polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C; (2) The masking agent according to (1), wherein the water-soluble polysaccharide is at least one selected from the group consisting of water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, and pullulan. (3) A food product containing 0.1% by mass or more of glycine, A food in which the unpleasant taste of glycine is masked, characterized in that the ratio of the water-soluble polysaccharide according to (1) or (2) is 0.01 parts by mass or more and 8 parts by mass or less in terms of solid content per part by mass of the glycine. (4) A method for producing a food product containing glycine and a water-soluble polysaccharide, in which the unpleasant taste of glycine is masked, comprising all of the following steps (A) to (C): (A) preparing a water-soluble polysaccharide having a viscosity of 200 mPa s or less in a 10% by mass aqueous solution at 20°C; (B) a step of mixing the water-soluble polysaccharide of (A) with a raw material containing glycine, wherein the water-soluble polysaccharide of (A) is added in an amount of 0.01 to 8 parts by mass in terms of solid content per part by mass of glycine; (C) preparing a food product having a pH of 4.6 or more and containing 0.1% by mass or more of glycine using the mixture obtained in (B); (5) A method for masking the unpleasant taste of glycine in food, comprising all of the following steps (a) to (c): (a) preparing a water-soluble polysaccharide having a viscosity of 200 mPa s or less in a 10% by weight aqueous solution at 20°C; (b) a step of mixing the water-soluble polysaccharide of (a) with glycine, wherein the water-soluble polysaccharide of (a) is added in an amount of 0.01 to 8 parts by mass in terms of solid content per part by mass of glycine; (c) preparing a food product using the mixture obtained in (b), the food product having a pH of 4.6 or more and containing 0.1% by mass or more of glycine; This is regarding. Effect of the Invention

[0010] According to the present invention, it is possible to provide a masking agent that masks the unpleasant sweetness of glycine in glycine-containing foods, and a food in which the unpleasant sweetness of glycine is masked. Furthermore, the unpleasant taste of glycine can be masked, and food having a good flavor of the food itself can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] (food) The food of the present invention is a food or food ingredient that contains glycine. The food of the present invention is not particularly limited as long as it is a food or ingredient containing glycine. For example, eggs such as processed liquid egg yolk, scrambled eggs, egg sandwiches, thick omelets, rolled eggs in dashi broth, scrambled eggs, egg-flavored rice bowls, pork cutlet bowls, and other egg-flavored products, custard, pudding, whipped cream, white sauce, potato salad, pasta sauce, rice products such as commercially available rice balls and bento lunches, sauces and seasonings for meat or fish, baked goods such as cakes, and other foods can be mentioned. In addition, the food can be, for example, various seasonings such as soy sauce seasoning and boiled egg seasoning. In particular, in the present invention, scrambled eggs, custard, pudding, white sauce, soy sauce seasoning, and boiled egg seasoning are preferred as foods. In addition, in the food of the present invention, chilled or frozen foods are more preferable because they often contain a shelf life enhancer, making it easier to obtain the effects of the present invention. In addition, chilled foods in the present invention are foods that are stored at 0°C or higher and 15°C or lower after production. The refrigeration method is not particularly limited, but for example, the food is cooled and stored in a refrigerator at 10°C. In addition, frozen foods in the present invention are foods that are stored at temperatures below 0°C after production. The freezing method is not particularly limited, but for example, the food is frozen and stored in a freezer at -30°C or lower.

[0012] (pH) In the present invention, the food containing glycine and water-soluble polysaccharides has a pH of 4.6 or more. It can also be pH 4.8 or more, pH 5.0 or more, pH 5.2 or more, pH 5.3 or more, pH 5.4 or more, pH 5.5 or more, pH 5.6 or more, pH 5.7 or more, pH 5.8 or more, or pH 6.0 or more. The upper limit is preferably pH 10 or less, and can be pH 9.8 or less, pH 9.6 or less, pH 9.5 or less, pH 9.3 or less, pH 9.0 or less, pH 8.5 or less, pH 8.0 or less, pH 7.5 or less, or pH 7.0 or less. The above pH range is desirable because it is within the range in which glycine can exert its effect as a shelf life enhancer.

[0013] (glycine) Glycine used in the present invention is a food additive generally known as a shelf life enhancer to maintain the quality of food. In the present invention, the food containing glycine can be used in combination with other shelf life enhancers. Examples of shelf life enhancers other than glycine include sodium acetate, lysozyme, glycerin fatty acid ester (medium chain), and sucrose fatty acid ester (HLB 15 or more). These shelf life enhancers may be used in combination with glycine, either alone or in combination. In particular, it is preferable to use glycine and sodium acetate in combination. Even when used in combination with sodium acetate, the unpleasant taste of glycine can be masked.

[0014] (Amount of shelf life enhancer) When the food of the present invention contains glycine alone as a shelf life enhancer, the amount of glycine in the food 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 is not obtained. In addition, the upper limit is not particularly limited as long as the shelf life effect is obtained, but since it affects the flavor of the food, 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. In addition, when glycine and a shelf life enhancer other than glycine are used in combination, the total amount of glycine and the shelf life enhancer other than glycine in the food is preferably 0.1% by mass to 25% by mass. 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. The upper limit can be more preferably 20% by mass or less, 15% by mass or less, 10% by mass or less, 8% by mass or less, 7% by mass or less, 5% by mass or less, or 4% by mass or less. In this case, when glycine and a shelf life enhancer other than glycine are used in combination, the amount of glycine in the food is preferably 0.1 to 15% by mass. More preferably, the lower limit can be 0.15% by mass or more, 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. The upper limit can more preferably be 14 mass % or less, 12 mass % or less, 10 mass % or less, 8 mass % or less, 6 mass % or less, 5 mass % or less, or 4 mass % or less, for example.

[0015] (Masking agent) The masking agent of the present invention is characterized in that it contains a water-soluble polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C. In the present invention, the "masking agent" for the unpleasant taste of glycine means that the unpleasant sweet taste of glycine is masked, so that the flavor of the food itself is not impaired and the original flavor of the food can be felt. By adding the masking agent of the present invention to a food containing glycine, a food having a good flavor of the food itself can be obtained. The content of the water-soluble polysaccharide used in the glycine masking agent of the present invention in the masking agent is preferably 50% by mass or more, and more preferably 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, based on the solid content. The form of the glycine masking agent of the present invention is not limited, and it can be used in the form of liquid, powder, granules, etc.

[0016] (Water-soluble polysaccharide) Examples of the water-soluble polysaccharides of the present invention include water-soluble polysaccharides derived from legume plants such as soybean, pea, adzuki bean, cowpea, kidney bean, broad bean, chickpea, lentil, and gum arabic, as well as pullulan, etc. Preferred water-soluble polysaccharides derived from legume plants are water-soluble soybean polysaccharides, water-soluble pea polysaccharides, and gum arabic. The viscosity of a 10% by mass aqueous solution of these water-soluble polysaccharides at 20° C. is preferably 180 mPa·s or less. These water-soluble polysaccharides can be used in combination of two or more kinds. In one embodiment, the viscosity of a 10% by mass aqueous solution of the water-soluble polysaccharide of the present invention at 20° C. is preferably 100 mPa·s or less, more preferably 80 mPa·s or less, 70 mPa·s or less, 60 mPa·s or less, or 50 mPa·s or less. Examples of such water-soluble polysaccharides include water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, pullulan, etc. The viscosity of the water-soluble polysaccharide is measured using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd., spindle No. M1 or M2, stirring speeds of 20, 60, and 100 rpm). By including the water-soluble polysaccharides described above, the unpleasant sweet taste of glycine is masked, so that the flavor of the food itself is not impaired and the original flavor of the food can be felt.

[0017] (Water-soluble soybean polysaccharide) The water-soluble soybean polysaccharides referred to in the present invention refer to water-soluble polysaccharides extracted from soybean seeds. They are preferably extracted from the kernel of soybean seeds, and more preferably extracted from okara, which is a by-product produced when producing tofu, isolated soybean protein, and the like. It is more preferable to use okara obtained from defatted soybeans. The production method thereof is, for example, to use okara as a raw material, extract it under conditions in the alkaline range or weakly acidic range at a temperature exceeding 100°C, preferably 150°C or less, more preferably 130°C or less, and perform solid-liquid separation. An example of a product name is "SOYAFIBE-S" (manufactured by Fuji Oil Co., Ltd.).

[0018] (Water-soluble pea polysaccharides) The water-soluble pea polysaccharides in the present invention refer to water-soluble polysaccharides extracted from pea seeds. Preferably, they are extracted from the fruit parts of pea seeds, and more preferably, they are extracted from yellow pea seeds. The production method thereof can be, for example, the production examples described in the specification of WO 2012 / 176852. An example of the product name is "FIPEA-D" (manufactured by Fuji Oil Co., Ltd.).

[0019] (Water-soluble polysaccharide content) In the present invention, the water-soluble polysaccharide is preferably contained as a masking agent for glycine in a food containing glycine in an amount of 0.01 to 8 parts by mass in terms of solid content per part by mass of glycine. More preferably, the lower limit can be 0.02 parts by mass or more, 0.03 parts by mass or more, 0.04 parts by mass or more, 0.05 parts by mass or more, 0.08 parts by mass or more, or 0.1 parts by mass or more in terms of solid content per part by mass of glycine. The upper limit is more preferably 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3 parts by mass or less, 2 parts by mass or less, 1 part by mass or less, 0.9 parts by mass or less, 0.85 parts by mass or less, 0.8 parts by mass or less, 0.75 parts by mass or less, 0.7 parts by mass or less, 0.65 parts by mass or less, 0.6 parts by mass or less, 0.55 parts by mass or less, 0.5 parts by mass or less, etc., calculated as solid content relative to 1 part by mass of glycine. By including a water-soluble polysaccharide in a food product containing glycine within a predetermined range, the unpleasant sweetness of glycine is masked, so that the flavor of the food product itself is not impaired and the original flavor of the food product can be felt.

[0020] (Other Ingredients) The food containing glycine and water-soluble polysaccharides in the present invention may contain ingredients other than those mentioned above, so long as they do not impair the effects of the present invention. Specifically, the oils and fats include animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil, etc., or their refined oils (salad oils), or edible oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, interesterified oil, etc., animal proteins, vegetable proteins, starches, moist heat-treated starch, processed starch, sugars such as sugar, glucose, fructose, and other monosaccharides, sucrose, maltose, lactose, raffinose, maltotriose, trehalose, staphylococcus aureus, maltotriose ... Examples include oligosaccharides such as tetraose, maltotetraose, etc.; sweeteners such as sugar alcohols, glucose-fructose liquid sugar, starch syrup, reduced starch syrup, oligosaccharides, reduced oligosaccharides, honey, sucralose, aspartame, stevia, etc.; emulsifiers, salts, table salt, soy sauce, pepper, amino acids, calcium chloride, nucleic acids, etc.; organic acids such as acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, malic acid, etc.; acidulants such as ascorbic acid, flavorings, dairy ingredients, foods that use milk as the main ingredient, antioxidants such as vitamin E, colorants, soy sauce, soup stock, umami seasonings, water, eggs, rice, etc. Examples include:

[0021] (Production of foods containing glycine and water-soluble polysaccharides) In the present invention, the method for producing a food containing glycine and a water-soluble polysaccharide preferably comprises all of the following steps (A) to (C): (A) preparing a water-soluble polysaccharide having a viscosity of 200 mPa s or less in a 10% by mass aqueous solution at 20°C; (B) a step of mixing the water-soluble polysaccharide of (A) with a raw material containing glycine, wherein the water-soluble polysaccharide of (A) is added in an amount of 0.01 to 8 parts by mass in terms of solid content per part by mass of glycine; (C) using the mixture obtained in (B), a food or ingredient having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine is prepared. By including all steps (A) to (C), the unpleasant sweetness of glycine can be masked.

[0022] In addition, in the present invention, the following embodiments can be mentioned: (i) glycine and water-soluble polysaccharides are added separately when preparing food, (ii) glycine and water-soluble polysaccharides are mixed in advance and the mixture is added to food, (iii) water-soluble polysaccharides are further added to food containing glycine, (iv) glycine is further added to food containing water-soluble polysaccharides, and (v) food containing glycine and food containing water-soluble polysaccharides are mixed. In all of these embodiments (i) to (v), the effect of masking the unpleasant taste of glycine can be obtained. In one embodiment, the water-soluble polysaccharide according to the present invention can be contained in a composition containing glycine for improving shelf life, a commercially available preparation, or a supplement, etc., and used in food. Even when the water-soluble polysaccharide according to the present invention is contained in a composition containing glycine for improving shelf life, a commercially available preparation, etc., the same effect of masking the unpleasant taste of glycine can be obtained.

[0023] Furthermore, the masking agent of the present invention not only masks the unpleasant sweetness of glycine, but also has the effect of enhancing the sweetness of sugar and the effect of enhancing the umami of soy sauce and fermented umami seasoning liquids.

[0024] Examples are described below. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified. EXAMPLES

[0025] The raw materials used in the present invention are as follows. Water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, and pullulan are water-soluble polysaccharides having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C. Glycine: "Glycine" (Yugo Gosei Yakuhin Kogyo Co., Ltd.) Water-soluble soybean polysaccharide: "SOYAFIBE-S-DA100" (manufactured by Fuji Oil Co., Ltd., viscosity of 10% by weight aqueous solution at 20°C: 40.0 mPa s) Water-soluble pea polysaccharide: "FIPEA-D" (manufactured by Fuji Oil Co., Ltd., viscosity of 10% by weight aqueous solution at 20°C: 21.0 mPa s) Dextrin: "Maldec PH400P" (Showa Sangyo Co., Ltd., viscosity of 10% by weight aqueous solution at 20°C: 2.6 mPa s) ○HM pectin: "GENU pectin type YM-115-LJ" (manufactured by Sansho Co., Ltd., viscosity of 10% by weight aqueous solution at 20°C: not measurable) Gum arabic: "Arabic Coal SS" (manufactured by San-ei Pharmaceutical Trading Co., Ltd., viscosity of 10% by weight aqueous solution at 20°C: 12.2 mPa s) Pullulan: (manufactured by Hayashibara Co., Ltd., viscosity of 10% by weight aqueous solution at 20°C: 177.7 mPa s) ○Xanthan gum: "SATIAXANE CX91" (manufactured by Cargill Japan LLC; viscosity of 10% by weight aqueous solution at 20°C: not measurable) Foods containing glycine were prepared using each sugar and examined.

[0026] (Study 1) Study of scrambled eggs Preparation of scrambled eggs According to the recipes in Tables 1 and 2, the compositions were prepared in the following manner. 1. Water-soluble polysaccharides were dissolved in milk to prepare a 5% solution. All the raw materials shown in 2.1 and the recipes in Tables 1 and 2 were mixed in a tabletop mixer. In Examples 3 and 4, glycine, sodium acetate, and glacial acetic acid were added to the water-soluble soybean polysaccharide in advance, and the mixture was then mixed with the other raw materials. 3. 5g of rapeseed oil was added to a frying pan and heated over high heat using an induction cooker until the surface temperature reached 160°C. The entire mixture from 4.2 was added to a frying pan and heated until cooked through. 5. When the meat was cooked through, turn off the heat and prepare the scrambled eggs. Reference Examples 1 to 3 did not contain glycine and were used as controls in the sensory evaluation.

[0027] Evaluation A sensory evaluation was carried out for the Examples and Comparative Examples prepared in "Preparation of scrambled eggs". The scrambled eggs, which are foods containing glycine, obtained in the Examples and Comparative Examples were stored at 5°C for 1 hour, and then subjected to a sensory evaluation according to the following evaluation criteria. Reference Examples 1 to 3 are examples not containing glycine, and Reference Examples 1 to 3, which do not have the unpleasant sweetness derived from glycine, were given an evaluation score of 5. The Reference Examples were evaluated in accordance with the Examples and Comparative Examples.

[0028] Evaluation method <Sensory evaluation> The sensory evaluation was carried out by a blind tasting panel of 10 people, who consensus-evaluated whether or not there was an unpleasant sweetness of glycine according to the following criteria. The panelists for this evaluation were 10 experienced panelists who had previously been involved in research into masking agents for unpleasant tastes in foods.

[0029] 5 points: The sweetness of glycine was not felt at all, and the food itself had a clearly good flavor. 4 points: The sweetness of glycine was hardly felt, and the food itself had a good flavor. 3 points: The sweetness of glycine was slightly detectable, but the flavor of the food itself was also detectable. 2 points: The sweetness of glycine was felt, and the flavor of the food itself was difficult to sense. 1 point: The sweetness of glycine was too strong and the flavor of the food itself was not felt. Or, the flavors of ingredients other than glycine were also masked, and the flavor of the food itself was not felt. The evaluation was done on a 5-point scale, and products with a rating of 3 or more were judged to have masked the unpleasant taste of glycine and were of acceptable quality. The results are shown in Tables 1 and 2.

[0030] Table 1. Composition of scrambled eggs and evaluation results (unit: %) TIFF2025025969000001.tif52169 Glycine was “Glycine” manufactured by Yuki Gosei Yakuhin Kogyo Co., Ltd.

[0031] Table 2. Composition of scrambled eggs and evaluation results (unit: %) TIFF2025025969000002.tif64169 "Shelf life extender" in the table refers to glycine and sodium acetate.

[0032] The results in Tables 1 and 2 show that in Examples 1 to 4, which are foods having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine, the unpleasant taste of glycine was masked by containing a water-soluble soybean polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C, allowing the food to have a good flavor itself.

[0033] (Study 2) Custard Preparation of custard The compositions were prepared according to the formulations shown in Tables 3 and 4 by the following method. 1. Water-soluble polysaccharides were dissolved in water to prepare a 10% solution. Separately from 2.1, granulated sugar, glycine and cornstarch were powder-mixed using a whisk. 3. Add the powder mixture from step 2 to the whole eggs in small amounts while stirring and mixing with a whisk. 4.3 Milk was further added to the mixture and stirred with a whisk. 5. Add the mixture from step 4 to a pot, heat over high heat, and mix with a rubber spatula. The viscosity of the heated mixture in 6.5 increased, and then heating was stopped when the viscosity decreased. 7. The evaporated water and the 10% water-soluble polysaccharide solution from 1 were added to 6 and mixed. 8. The mixture was packed into bags and cooled in ice water to prepare custard. Reference Examples 4 to 6 did not contain glycine and were used as controls for the sensory evaluation.

[0034] The prepared custard was removed from the bag, mixed with a whisk, and then subjected to a sensory evaluation using the same method as described in the sensory evaluation in the above-mentioned "Evaluation Method". The evaluation was rated on a 5-point scale, and a rating of 3 points or more was deemed to be of acceptable quality. At this time, Reference Examples 4 to 6, which did not have the unpleasant sweetness derived from glycine, were given a rating of 5 points. The results are shown in Tables 3 and 4.

[0035] Table 3. Custard composition and evaluation results (unit: %) TIFF2025025969000003.tif56169

[0036] Table 4. Custard composition and evaluation results (unit: %) TIFF2025025969000004.tif55169

[0037] From the results of Tables 3 to 4, in Examples 5 to 8, which are foods having a pH of 4.6 or more and containing 0.1% or more by mass of glycine, the unpleasant taste of glycine was masked and the good flavor of the food itself could be felt by including a water-soluble soybean polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C. Furthermore, in Examples 5 to 8, when sensory evaluation was performed, the sweetness of glycine was masked and the sweetness of granulated sugar (sugar) was enhanced. Therefore, it was revealed that the inclusion of a water-soluble soybean polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C has the effect of enhancing the sweetness derived from sugar such as granulated sugar.

[0038] (Study 3) Study on egg sauce using egg yolk Preparation of egg sauce using egg yolk According to the formulations shown in Tables 5 to 6, glycine, sodium acetate, glacial acetic acid, and water-soluble soybean polysaccharides were added to sterilized liquid egg yolk (manufactured by Kewpie Egg Corporation) and mixed to obtain egg sauce. In Examples 11 and 12, glycine, sodium acetate, and glacial acetic acid were added to the water-soluble soybean polysaccharide in advance, and the mixture was mixed, and then mixed with sterilized liquid egg yolk (manufactured by Kewpie Egg Corporation). Reference Examples 7 to 9 did not contain glycine and were used as controls for the sensory evaluation.

[0039] The prepared egg sauce was subjected to a sensory evaluation using the same method as described in the sensory evaluation in the above-mentioned "Evaluation method". The evaluation was performed on a 5-point scale, and a score of 3 or more was considered to be of acceptable quality. At this time, Reference Examples 7 to 9, which did not have the unpleasant sweetness derived from glycine, were given a score of 5. The results are shown in Tables 5 to 6.

[0040] Table 5. Egg sauce composition and evaluation results (unit: %) TIFF2025025969000005.tif52169

[0041] Table 6. Egg sauce composition and evaluation results (unit: %) TIFF2025025969000006.tif67169 "Shelf life extender" in the table refers to glycine and sodium acetate.

[0042] The results in Tables 5 and 6 show that in Examples 9 to 12, which are foods having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine, the unpleasant taste of glycine was masked by containing a water-soluble soybean polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C, allowing the food to have a good flavor itself.

[0043] (Study 4) Study of soy sauce seasoning Preparation of soy sauce seasoning Soy sauce seasoning liquids were obtained by dissolving and mixing each raw material in water according to the formulations shown in Tables 7 to 11. In Examples 21 to 28 and 32 to 34, glycine, sodium acetate, and glacial acetic acid were added in advance to the water-soluble polysaccharides (water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, and pullulan) to prepare a mixed mixture, and the water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, and pullulan were dissolved in water to a concentration of 10%, and then mixed with the other raw materials. Moreover, Reference Examples 10 and 11 did not contain glycine and were used as controls for the sensory evaluation.

[0044] The soy sauce seasoning liquid thus prepared was subjected to a sensory evaluation according to the same method as described in the sensory evaluation in the above-mentioned "Evaluation method". The evaluation was performed on a 5-point scale, and samples that received a score of 3 or more were considered to be of acceptable quality. At this time, Reference Examples 10 and 11, which did not have the unpleasant sweetness derived from glycine, were given a score of 5. The results are shown in Tables 7 to 11.

[0045] Table 7. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000007.tif61169 The soy sauce used was "P Soy Sauce KM" manufactured by Kikkoman Corporation. The umami seasoning used was "Fermented Umami Seasoning F" manufactured by Kikkoman Corporation.

[0046] Table 8. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000008.tif66169

[0047] Table 9. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000009.tif85169 "Shelf life extender" in the table refers to glycine and sodium acetate.

[0048] Table 10. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000010.tif89169 "Shelf life extender" in the table refers to glycine and sodium acetate.

[0049] Table 11. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000011.tif75169 "Shelf life enhancer" in the table refers to glycine and sodium acetate.

[0050] From the results of Tables 7 to 11, in Examples 13 to 34, which are foods having a pH of 4.6 or more and containing 0.1% by mass or more of glycine, the unpleasant taste of glycine was masked and the good flavor of the food itself could be felt by containing a water-soluble polysaccharide (water-soluble polysaccharide, water-soluble pea polysaccharide, gum arabic or pullulan) having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C. Furthermore, in Examples 13 to 34, when sensory evaluation was performed, the sweetness of glycine was masked and the umami of soy sauce and fermented umami seasoning liquid was enhanced. Therefore, it was revealed that the inclusion of a water-soluble polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C has the effect of enhancing the umami derived from ingredients such as soy sauce and seasoning liquid. Incidentally, the xanthan gum and HM pectin studies (Comparative Examples 9 to 12) failed the test because they masked not only the flavor of glycine but also the flavors of other raw materials.

[0051] (Study 5) Study of white sauce Preparation of white sauce The formulations shown in Table 12 were prepared in the following manner. 1. Put butter in a pot and heat over low heat until melted, then add the flour and mix until combined with the butter. 2.1 was brought to a boil, and then a mixture of milk, glycine and salt was added thereto and mixed with a whisk. 3.2 was heated over medium heat while stirring for 3 minutes. 4. A 10% solution of water-soluble soybean polysaccharides was prepared by dissolving in water, and the remaining water was added to 3 and mixed to obtain a white sauce. 5.4 was cooled in ice water, mixed with a whisk, and then subjected to sensory evaluation. Moreover, Reference Examples 12 to 14 did not contain glycine and were used as controls in the sensory evaluation.

[0052] The prepared white sauce was subjected to a sensory evaluation using the same method as the criteria described in the sensory evaluation in the above-mentioned "Evaluation method". The evaluation was performed on a 5-point scale, and samples with a score of 3 or more were considered to be of acceptable quality. At this time, Reference Examples 12 to 14, which did not have the unpleasant sweetness derived from glycine, were given a score of 5. The results are shown in Table 12.

[0053] Table 12. White sauce composition and evaluation results (unit: %) TIFF2025025969000012.tif60169

[0054] The results in Table 12 show that in Examples 35 and 36, which are foods having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine, the unpleasant taste of glycine was masked by containing a water-soluble soybean polysaccharide having a viscosity of 200 mPa s or less in a 10% by mass aqueous solution at 20°C, allowing the food to have a good flavor of the food itself.

[0055] (Study 6) Study of boiled egg seasoning ○Preparation of boiled egg seasoning 1. The ingredients were dissolved in water and mixed according to the composition shown in Table 13 to obtain a boiled egg seasoning liquid. At this time, glycine and sodium acetate were added to the water-soluble soybean polysaccharides in advance, and the mixture was prepared. The water-soluble soybean polysaccharides were then dissolved in water to a concentration of 10%, and mixed with the other ingredients. 2. The eggs were placed in boiling water and heated for 11 minutes until fully cooked, to prepare boiled eggs. 3.2 The boiled eggs were cooled in ice water, peeled, and immersed in 1. Moreover, Reference Example 15 did not contain glycine and was used as a control for the sensory evaluation.

[0056] The sensory evaluation was performed using the same method as described in the sensory evaluation in the above-mentioned "○ evaluation method". The sensory evaluation of the boiled egg seasoning liquid was performed by removing the boiled egg immersed in the boiled egg seasoning liquid from the seasoning liquid and sensory evaluation of the flavor that permeated the boiled egg. The evaluation was performed on a 5-point scale, and a score of 3 or more was considered to be of acceptable quality. At this time, Reference Example 15, which does not have the unpleasant sweetness derived from glycine, was scored as 5 points. The results are shown in Table 13.

[0057] Table 13. Boiled egg seasoning composition and evaluation results (unit: %) TIFF2025025969000013.tif58169 "Shelf life extender" in the table refers to glycine and sodium acetate.

[0058] The results in Table 13 show that in Examples 37 to 40, which are foods having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine, the unpleasant taste of glycine was masked by containing a water-soluble soybean polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C, allowing the food to have a good flavor itself.

[0059] (Study 7) Study by implementation The compositions of Example 21 and Example 29 in the above-mentioned "Study on soy sauce seasoning liquid" were examined in the following embodiments (i) to (iv). (i) An embodiment in which glycine and a water-soluble polysaccharide are added separately when preparing a soy sauce seasoning liquid (ii) An embodiment in which glycine and a water-soluble polysaccharide are mixed in advance to prepare a mixture, and the mixture is added to prepare a soy sauce seasoning liquid. (iii) An embodiment in which a water-soluble polysaccharide is further added to a soy sauce seasoning liquid containing glycine (iv) An embodiment in which glycine is further added to a soy sauce seasoning liquid containing a water-soluble polysaccharide.

[0060] Example 41 ((i) An embodiment in which glycine and a water-soluble polysaccharide are added separately when preparing a soy sauce seasoning liquid) According to the formulation shown in Table 14, glycine, sodium acetate, glacial acetic acid, soy sauce, umami seasoning liquid and water-soluble polysaccharide were dissolved in water and mixed to obtain the soy sauce seasoning liquid of Example 41.

[0061] Example 42 ((ii) An embodiment in which glycine and a water-soluble polysaccharide are mixed in advance to prepare a mixture, and the mixture is added to prepare a soy sauce seasoning liquid) The mixture was prepared by premixing glycine, sodium acetate, glacial acetic acid, and a water-soluble polysaccharide according to the formulation shown in Table 14. The mixture was added to soy sauce, umami seasoning liquid, and water, and further mixed to obtain the soy sauce seasoning liquid of Example 42.

[0062] Example 43 ((iii) An embodiment in which a water-soluble polysaccharide is further added to a soy sauce seasoning liquid containing glycine) Sodium acetate, glacial acetic acid, soy sauce, umami seasoning liquid, and glycine were dissolved in water and mixed according to the formulation shown in Table 14. Water-soluble polysaccharides were added to the mixture and mixed to obtain the soy sauce seasoning liquid of Example 43.

[0063] Example 44 ((iv) An embodiment in which glycine is further added to a soy sauce seasoning liquid containing a water-soluble polysaccharide) Sodium acetate, glacial acetic acid, soy sauce, umami seasoning liquid, and water-soluble polysaccharides were dissolved in water and mixed according to the formulation shown in Table 14. Glycine was added to the mixture and mixed to obtain the soy sauce seasoning liquid of Example 44.

[0064] Example 45 ((i) An embodiment in which glycine and a water-soluble polysaccharide are added separately when preparing a soy sauce seasoning liquid) According to the formulation shown in Table 15, glycine, soy sauce, umami seasoning liquid, and water-soluble polysaccharides were dissolved in water and mixed to obtain the soy sauce seasoning liquid of Example 45.

[0065] Example 46 ((ii) An embodiment in which glycine and a water-soluble polysaccharide are mixed in advance to prepare a mixture, and the mixture is added to prepare a soy sauce seasoning liquid) The mixture was prepared by premixing glycine and a water-soluble polysaccharide according to the formulation shown in Table 15. The mixture was added to soy sauce, umami seasoning liquid, and water, and further mixed to obtain the soy sauce seasoning liquid of Example 46.

[0066] Example 47 ((iii) An embodiment in which a water-soluble polysaccharide is further added to a soy sauce seasoning liquid containing glycine) Soy sauce, umami seasoning liquid, and glycine were dissolved in water and mixed according to the formulation shown in Table 15. Water-soluble polysaccharides were added to the mixture and mixed to obtain the soy sauce seasoning liquid of Example 47.

[0067] Example 48 ((iv) An embodiment in which glycine is further added to a soy sauce seasoning liquid containing a water-soluble polysaccharide) Soy sauce, umami seasoning liquid, and water-soluble polysaccharides were dissolved in water and mixed according to the formulation shown in Table 15. Glycine was added to the mixture and mixed to obtain the soy sauce seasoning liquid of Example 48.

[0068] The soy sauce seasoning liquids thus prepared were subjected to sensory evaluation according to the same criteria as those described in the sensory evaluation in the above-mentioned "Evaluation method". The evaluation was performed on a 5-point scale, and samples with a score of 3 or more were considered to be of acceptable quality. At this time, Reference Examples 16 and 17, which did not have the unpleasant sweetness derived from glycine, were given a score of 5. The results are shown in Tables 14 to 15.

[0069] Table 14. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000014.tif73169 "Shelf life extender" in the table refers to glycine and sodium acetate.

[0070] Table 15. Soy sauce seasoning composition and evaluation results (unit: %) TIFF2025025969000015.tif58169

[0071] From the results of Examples 41 to 48, the evaluation score of each of the embodiments (i) to (iv) was 3 points or more, which was acceptable. Therefore, it was revealed that the unpleasant taste of glycine can be masked by including a water-soluble soybean polysaccharide having a viscosity of 200 mPa s or less in a 10% by mass aqueous solution at 20°C, without being limited to the embodiment.

[0072] From the above results, it was found that in the present invention, the unpleasant taste of glycine can be masked by using a glycine masking agent containing a water-soluble polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C. Furthermore, the inventors have discovered that in a food product containing 0.1% by mass or more of glycine, and characterized in that the ratio of water-soluble polysaccharides per 1 part by mass of glycine is 0.01 parts by mass or more and 8 parts by mass or less, calculated as solid content, it is possible to provide a food product in which the sweetness of glycine is masked and which has a good flavor of the food itself. In addition, it was found that the use of a glycine masking agent containing a water-soluble polysaccharide with a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C has the effect of enhancing the sweetness of sugar in foods, as well as the effect of enhancing the umami of soy sauce and fermented umami seasonings. [Industrial Applicability]

[0073] According to the present invention, it is possible to provide a masking agent that masks the unpleasant sweetness of glycine in a glycine-containing food, and a food in which the unpleasant sweetness of glycine is masked. Furthermore, according to the present invention, it is possible to provide a food in which the unpleasant taste of glycine is masked and which has a good flavor of the food itself.

Claims

1. A glycine unpleasant taste masking agent comprising a water-soluble polysaccharide having a viscosity of 200 mPa·s or less in a 10% by mass aqueous solution at 20°C.

2. 2. The masking agent according to claim 1, wherein the water-soluble polysaccharide is at least one member selected from the group consisting of water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic and pullulan.

3. A food product containing 0.1% by mass or more of glycine, A food in which the unpleasant taste of glycine is masked, characterized in that the ratio of the water-soluble polysaccharide described in claim 1 or 2 to 1 part by mass of glycine is 0.01 parts by mass or more and 8 parts by mass or less, calculated as solid content.

4. A method for producing a food product containing glycine and a water-soluble polysaccharide, in which the unpleasant taste of glycine is masked, comprising all of the following steps (A) to (C): (A) A step of preparing a water-soluble polysaccharide having a viscosity of 200 mPa·s or less as a 10% by weight aqueous solution at 20° C. (B) A step of mixing the water-soluble polysaccharide (A) with a raw material containing glycine, wherein the water-soluble polysaccharide (A) is added in an amount of 0.01 to 8 parts by mass, calculated as a solid content, per part by mass of glycine. (C) A process for preparing a food product using the mixture obtained in (B) having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine.

5. A method for masking the unpleasant taste of glycine in food, comprising all of the following steps (a) to (c): (a) preparing a water-soluble polysaccharide having a viscosity of 200 mPa·s or less as a 10% by weight aqueous solution at 20° C. (b) mixing the water-soluble polysaccharide of (a) with glycine, wherein the water-soluble polysaccharide of (a) is added in an amount of 0.01 to 8 parts by mass, calculated as solid content, per part by mass of glycine. (c) using the mixture obtained in (b), a process for preparing a food product having a pH of 4.6 or higher and containing 0.1% by mass or more of glycine.

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