Flavor improver

Abstract

To provide a novel flavor improver for improving an unpleasant flavor derived from a milk protein.SOLUTION: There is provided an agent for improving an unpleasant flavor derived from a milk protein which contains one or two or more compounds selected from a following group A as active ingredients. (Group A) isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, isopropyl 2-methylbutyrate, isopropyl propionate, isopropyl isobutyrate, propyl isobutyrate, propyl butyrate, propyl propionate, ethyl hexanoate, ethyl isobutyrate, ethyl butyrate, maltol, ethyl maltol, 1-heptanol, 2-heptanol, octanal, myrcene, and p-cymene.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flavor improving agent, a flavor imparting composition, a food or drink, and a method for improving a flavor. [Background technology]

[0002] Traditionally, casein and whey, which are the main milk proteins contained in the milk of dairy animals such as cows and goats, have high nutritional value and excellent solubility, emulsification, and binding properties at low temperatures, and are used for these functions in infant formula, dairy products, health foods, liquid coffee whitener, processed meat products, etc. In particular, in recent years, an increasing number of people are taking protein supplements (so-called proteins) whose main ingredient is protein, with the aim of increasing muscle strength and muscle mass. Commercially available proteins are made from various raw materials, but there are mainly two types of milk proteins (milk proteins) made from milk: whey protein and casein protein.

[0003] However, milk proteins that have been subjected to concentration and drying processes during the manufacturing process have a characteristic unpleasant flavor known as casein odor or whey odor (hereinafter referred to as "unpleasant flavor derived from milk proteins" or "unpleasant flavor derived from milk proteins"), which poses the problem of poor palatability when consumed or drunk.

[0004] In order to solve the above problems, for example, Patent Document 1 proposes a flavor improving agent for foods and beverages containing milk protein, which contains ethyl decanoate as an active ingredient, Patent Document 2 proposes an agent for improving off-tastes and off-odors derived from milk protein or its decomposition products, which contains phenyl ethyl methyl ether as an active ingredient, and Patent Document 3 proposes an agent for improving off-tastes and off-odors derived from milk protein, which comprises one or more members selected from the group consisting of diphenyl oxide and cis-3-hexenol. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2006-197857 A [Patent Document 2] JP 2008-167672 A [Patent Document 3] JP 2022-15356 A Summary of the Invention [Problem to be solved by the invention]

[0006] However, according to the investigations conducted by the present inventors, the techniques described in Patent Documents 1 to 3 cannot be said to be sufficient as flavor improving agents for improving the unpleasant flavor derived from milk proteins, and the development of new flavor improving agents has been awaited.

[0007] An object of the present invention is to solve the above-mentioned problems in the conventional art and to provide a novel flavor improving agent that improves unpleasant flavors derived from milk proteins. [Means for solving the problem]

[0008] In order to solve the above problems, the present inventors have conducted intensive research into compounds that improve unpleasant flavors derived from milk proteins, and as a result, have found that a flavor improving agent containing a specific compound as an active ingredient improves the unpleasant flavors derived from milk proteins, thereby completing the present invention. The present inventors have also found that a flavor imparting composition containing the same specific compound as an active ingredient improves the unpleasant flavors derived from milk proteins in foods and beverages that contain milk proteins, thereby completing the present invention.

[0009] Thus, a brief outline of representative inventions among those disclosed in this application is as follows.

[0010] [1] An agent for improving unpleasant flavors derived from milk proteins, comprising one or more compounds selected from the following Group A or Group B as an active ingredient: (Group A) Isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, isopropyl 2-methylbutyrate, isopropyl propionate, isopropyl isobutyrate, propyl isobutyrate, propyl butyrate, propyl propionate, ethyl hexanoate, ethyl isobutyrate, ethyl butyrate, maltol, ethyl maltol, 1-heptanol, 2-heptanol, octanal, myrcene, p-cymene (Group B) Ethyl 3-hydroxybutyrate, ethyl lactate, ethyl levulinate, ethyl tiglate, ethyl pyruvate, dimethyl succinate, diethyl sebacate, diethyl malate, diethyl tartrate, diethyl malonate, triethyl citrate, benzyl benzoate, acetic acid, levulinic acid, pyruvic acid, lactic acid, hydroxyacetone, acetoin, 2,3-pentanedione, tetrahydrofurfuryl alcohol, benzyl alcohol, gamma-valerolactone, gamma-butyrolactone, dihydroactinidiolide, 2-acetylpyrrole [2] In the unpleasant flavor improving agent according to [1], when the unpleasant flavor improving agent contains one or more compounds selected from the group A, the unpleasant flavor improving agent is added in an amount of 1×10 in total to 1 g of milk protein contained in the food or beverage to which the unpleasant flavor improving agent is added. -11 g or more 1×10 -4 g or less, and when the food or beverage contains one or more compounds selected from Group B, the one or more compounds selected from Group B are added in a total amount of 1 x 10 -10 g or more 1×10 -3 An unpleasant flavor improving agent derived from milk protein, added so that the content of the unpleasant flavor improving agent is in the range of 0.01 g or less. [3] In the unpleasant flavor improving agent according to [1], when the unpleasant flavor improving agent contains one or more compounds selected from the group A, the unpleasant flavor improving agent is added in an amount of 1×10 in total to 1 g of milk protein contained in the food or beverage to which the unpleasant flavor improving agent is added. -11 g or more 1×10 -5g or less, and when the food or beverage contains one or more compounds selected from Group B, the one or more compounds selected from Group B are added in a total amount of 1 x 10 -10 g or more 1×10 -4 An unpleasant flavor improving agent derived from milk protein, added so that the content of the unpleasant flavor improving agent is in the range of 0.01 g or less. [4] A flavor-imparting composition for improving unpleasant flavors derived from milk proteins, comprising the unpleasant flavor improving agent according to [1]. [5] A food or beverage containing milk protein, comprising the unpleasant flavor improving agent described in [1] or the flavor-imparting composition described in claim 4. [6] In the food or beverage described in [5], when one or more compounds selected from Group A are contained, the one or more compounds selected from Group A are contained in a total amount of 1 × 10 per gram of milk protein contained in the food or beverage. -11 g or more 1×10 -4 g or less, and when the food or drink contains one or more compounds selected from Group B, the total amount of the one or more compounds selected from Group B is 1×10 -10 g or more 1×10 -3 Food and beverages containing milk protein in the range of 0.1 g or less. [7] In the food or beverage described in [5], when one or more compounds selected from Group A are contained, the one or more compounds selected from Group A are contained in a total amount of 1 × 10 per gram of milk protein contained in the food or beverage. -11 g or more 1×10 -5 g or less, and when the food or drink contains one or more compounds selected from Group B, the total amount of the one or more compounds selected from Group B is 1×10 -10 g or more 1×10 -4 Food and beverages containing milk protein in the range of 0.1 g or less. [8] A method for improving the flavor of a food or beverage containing a milk protein, comprising the step of adding the unpleasant flavor improving agent described in [1] or the flavor-imparting composition described in claim 4 to the food or beverage containing a milk protein. [9] In the flavor improving method according to [8], when the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group A, the one or more compounds selected from Group A are added in an amount of 1×10 in total per 1 g of milk protein contained in the food or drink in the step. -11 g or more 1×10 -4 g or less of the unpleasant flavor improving agent or the flavor imparting composition, and in the case where the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group B, in the above step, the one or more compounds selected from Group B are added in a total amount of 1×10 -10 g or more 1×10 -3 The method for improving the flavor of a food or drink containing a milk protein comprises adding the unpleasant flavor improving agent or the flavor imparting composition to the food or drink so that the unpleasant flavor improving agent or flavor imparting composition has a flavor content in the range of 0.01 g or less.

[10] In the flavor improving method according to [8], when the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group A, the one or more compounds selected from Group A are added in an amount of 1×10 in total per 1 g of milk protein contained in the food or drink in the step. -11 g or more 1×10 -5 g or less of the unpleasant flavor improving agent or the flavor imparting composition, and in the case where the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group B, in the above step, the one or more compounds selected from Group B are added in a total amount of 1×10 -10 g or more 1×10 -4 The method for improving the flavor of a food or drink containing a milk protein comprises adding the unpleasant flavor improving agent or the flavor imparting composition to the food or drink so that the unpleasant flavor improving agent or flavor imparting composition has a flavor content in the range of 0.01 g or less. Effect of the Invention

[0011] The flavor improving agent of the present invention can improve unpleasant flavors derived from milk proteins. Also, the flavor imparting composition of the present invention can improve unpleasant flavors derived from milk proteins in foods and beverages containing milk proteins. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] An embodiment of the present invention will be described in detail below. In this specification, "to" means a range including a lower limit and an upper limit, and "concentration (ppm, ppb, ppt, %)" means "mass concentration" unless otherwise specified. In this specification, "more than" means "exceeding" which does not include a lower limit. In this specification, "flavor" means one or more senses that can be changed by aroma (aroma), typically including smell and / or taste. In this specification, the term "flavoring (imparting flavor)" includes adding a new flavor and / or enhancing a flavor, and also includes flavors that are improved as a result of imparting or enhancing a flavor. Furthermore, the term "flavoring (imparting flavor)" also includes sensations other than smell and / or taste, such as coolness, warmth, texture (ease of swallowing, hardness, viscosity, etc., also called texture), and stimuli such as carbonation and spiciness, which are enhanced, suppressed, or improved as a result of imparting flavor. In this specification, the flavor of a food or drink may be referred to as “flavor.” In this specification, “adding” is almost synonymous with “blending,” and includes at least one of simply adding to a target by spraying, dripping, or the like, and mixing with a target.

[0013] (Flavor improver) The unpleasant flavor improving agent derived from milk protein in one embodiment of the present invention (hereinafter may be referred to as the present flavor improving agent) contains, as an active ingredient, one or more compounds selected from the following Group A or the following Group B (hereinafter may be referred to as "the present compound").

[0014] (Group A) Isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, isopropyl 2-methylbutyrate, isopropyl propionate, isopropyl isobutyrate, propyl isobutyrate, propyl butyrate, propyl propionate, ethyl hexanoate, ethyl isobutyrate, ethyl butyrate, maltol, ethyl maltol, 1-heptanol, 2-heptanol, octanal, myrcene, p-cymene

[0015] (Group B) Ethyl 3-hydroxybutyrate, ethyl lactate, ethyl levulinate, ethyl tiglate, ethyl pyruvate, dimethyl succinate, diethyl sebacate, diethyl malate, diethyl tartrate, diethyl malonate, triethyl citrate, benzyl benzoate, acetic acid, levulinic acid, pyruvic acid, lactic acid, hydroxyacetone, acetoin, 2,3-pentanedione, tetrahydrofurfuryl alcohol, benzyl alcohol, gamma-valerolactone, gamma-butyrolactone, dihydroactinidiolide, 2-acetylpyrrole

[0016] As will be described later in the Examples, the flavor improving agent of the present invention can be added to various foods and beverages to improve unpleasant flavors derived from milk proteins in the foods and beverages to which it is added.

[0017] Here, "unpleasant flavor derived from milk protein" means, as described above, an unpleasant flavor possessed by milk protein that has been subjected to processes such as concentration and drying during the manufacturing process, and refers to the unpleasant flavors known as casein odor or whey odor.

[0018] As shown in the examples described later, it has been found that among the compounds of the present invention, isobutyl isobutyrate, isobutyl propionate, isopropyl propionate, propyl isobutyrate, 1-heptanol, and 2-heptanol among the compounds constituting group A, and ethyl lactate, ethyl levulinate, diethyl sebacate, diethyl tartrate, levulinic acid, pyruvic acid, lactic acid, and γ-valerolactone among the compounds constituting group B, each have a particularly excellent flavor improving effect.

[0019] The compounds constituting the above group A and the compounds constituting the above group B have been conventionally known as flavor compounds and / or aroma components of foods and beverages, but they have never been known to be useful as unpleasant flavor improvers derived from milk proteins that improve unpleasant flavors derived from milk proteins.

[0020] The compounds constituting the above-mentioned group A or group B can be obtained by any method that can be performed by a person skilled in the art, for example, by purchasing them as food flavoring compounds or reagents, extracting them from natural products, or synthesizing them according to a standard method. The obtained compounds may be further purified, if necessary, using means such as column chromatography or reduced pressure distillation.

[0021] The flavor improving agent of the present invention may be composed of only the compound of the present invention, or may contain other ingredients as long as it contains a predetermined amount of the compound of the present invention as an active ingredient. That is, the compound of the present invention (which may contain other ingredients) obtained by any method that can be performed by a person skilled in the art, such as purchasing it as a flavor compound or reagent for food, extracting it from a natural product, or synthesizing it according to a standard method, may be used as the flavor improving agent of the present invention as it is, or may be added to a solvent such as ethanol, propylene glycol, glycerin, triacetin, or other flavor improving agents, flavor-imparting compositions, or flavor compositions, etc., and used as the flavor improving agent of the present invention.

[0022] The flavor improving agent of the present invention may contain only one compound selected from Group A or Group B as an active ingredient, or may contain two or more compounds selected from Group A or Group B in combination as active ingredients, and in either case, the above-mentioned effects are achieved.

[0023] The amount of the compound of the present invention to be added to the food or beverage containing milk protein to which the flavor improving agent of the present invention is to be added (when one type of compound is used, the amount of that compound added is indicated; when two or more types of compounds belonging to the same group are used in combination, the total amount added is indicated; the same applies below) can be determined arbitrarily depending on the flavor characteristics of the food or beverage.

[0024] However, when the present flavor improving agent contains one or more compounds selected from the above-mentioned Group A (hereinafter sometimes referred to as "Group A compounds") as an active ingredient, the amount of the Group A compound added to the food or drink containing the milk protein to which the present flavor improving agent is added is preferably 1×10 -11 g or more 1×10 -4 g or less, more preferably 1×10 -11 g or more 1×10 -5 The amount of Group A compound added to the food or drink is within the range of 1×10 -11 g or more 1×10 -4 g or less, the unpleasant flavors derived from milk proteins are sufficiently improved. -11 g or more 1×10 -5 g or less, not only is the unpleasant flavor derived from milk protein improved, but the flavor of the Group A compound itself is not felt, and there is an advantage that the flavor of the food or beverage is not affected. -5 g super 1×10 -4 By setting the content to 0.05 g or less, although the flavor of the Group A compound itself can be felt, there are advantages in that the unpleasant flavor derived from milk proteins is improved and the milk-like richness and / or freshness is enhanced.

[0025] In addition, when the present flavor improving agent contains one or more compounds selected from the above-mentioned Group B (hereinafter sometimes referred to as "Group B compounds") as an active ingredient, the amount of the Group B compound to be added to the food or drink containing the milk protein to which the present flavor improving agent is to be added is preferably 1×10 -10 g or more 1×10 -3 g or less, more preferably 1×10 -10 g or more 1×10 -4 The amount of the B group compound added to the food or drink is within the range of 1×10 -10 g or more 1×10 -3g or less, the unpleasant flavors derived from milk proteins are sufficiently improved. -10 g or more 1×10 -4 g or less, not only is the unpleasant flavor derived from milk protein improved, but the flavor of the B group compound itself is not felt, and there is an advantage that the flavor of the food or beverage is not affected. On the other hand, when the amount of the B group compound added to the food or beverage is set to 1×10 -4 g super 1×10 -3 By setting the content to 0.5 g or less, although the flavor of the B group compound itself can be felt, there are advantages in that the unpleasant flavor derived from milk proteins is improved and the milk-like richness and / or freshness is enhanced.

[0026] When the flavor improving agent of the present invention contains both a group A compound and a group B compound as active ingredients, the amounts of the group A compound and the group B compound may be independently within the above ranges.

[0027] Among the foods and beverages to which the present flavor improving agent can be added, preferred examples include foods and beverages containing milk proteins. Foods and beverages containing milk protein are foods and beverages that use dairy products and other milk as a main ingredient. Specific examples include dairy products such as protein supplements (so-called protein), cheese, yogurt, butter, sweetened condensed milk, sweetened condensed skim milk, unsweetened condensed milk, unsweetened condensed skim milk, skim milk, concentrated milk, skim concentrated milk, buttermilk, buttermilk powder, skim milk powder, and whole milk powder; functional beverages such as cola drinks, fruit juice drinks, milk drinks, sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nutritious drinks, and lactic acid bacteria drinks; non-alcoholic beverages such as alcohol-flavored drinks with various alcoholic beverages (beer flavored, plum wine flavored, chuhai flavored, etc.); other brewed alcoholic beverages (sparkling) or liqueurs (sparkling) such as wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, happoshu, fruit liquor, condiment liquor, and so-called "third beer", or alcoholic beverages containing these; and the like.

[0028] The most suitable examples of foods and beverages to which the present flavor improving agent can be added include foods and beverages containing proteins derived from milk proteins, which contain a large amount of milk proteins that have been subjected to concentration and drying processes during the manufacturing process and have an unpleasant flavor derived from milk proteins. Milk proteins are mainly classified into whey protein and casein protein. Casein protein (also simply called casein) is a protein that precipitates when milk is adjusted to pH 4.6 at 20°C, and accounts for approximately 80% of milk proteins. Whey protein is a protein that remains in the supernatant (whey) after casein is precipitated, and accounts for approximately 20% of milk proteins.

[0029] Examples of milk protein include whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), total milk protein (TMP), micellar casein isolate (MCI), micellar casein concentrate (MCC), acid casein, sodium caseinate, calcium caseinate, and rennet casein.

[0030] Here, whey protein concentrate (WPC) corresponds to "protein concentrated whey powder: a powder made by removing almost all water from whey produced by fermenting milk with lactic acid bacteria or adding enzymes or acids to milk and removing lactose from the whey." Whey protein concentrate (WPC) contains whey protein and has a protein content of 15 to 80%. Whey protein isolate (WPI) is whey from which most of the lactose and fat have been removed, increasing the protein content to 80 to 100%. Milk protein concentrate (MPC) and milk protein isolate (MPI) are made by separating and concentrating milk proteins by filtering skim milk. Milk protein concentrate (MPC) contains casein protein and whey protein and has a protein content of 15 to 80%. Milk protein isolate (MPI) contains casein protein and whey protein and has a protein content of 80% to 100%.

[0031] Examples of protein-containing foods and beverages derived from milk protein include protein drinks, coffee whitener, bread, whipped cream, processed cheese, fermented milk, meat products, infant formula, beverages, liquid foods, oil and fat products, fortified foods, confectionery, infant formula, fermented milk, coffee creamer, infant formula, thick liquid foods, protein-fortified foods, nutritional foods, fish paste products, and fillings.

[0032] As described above, the concentration of the Group A compound and / or the Group B compound, which are the active ingredients of the flavor improving agent of the present invention, in a food or beverage is preferably added based on the milk protein contained in the food or beverage for the purpose of improving the unpleasant flavor derived from milk protein. For reference, the concentrations based on the total mass of the food or beverage are shown below in the case where the food or beverage is a protein-containing food or beverage derived from milk protein (assuming a diluted protein drink).

[0033] When the flavor improving agent of the present invention contains the Group A compound as an active ingredient, the concentration of the Group A compound in the diluted protein is preferably within the range of 1 ppt (0.000001 ppm) to 10 ppm, more preferably 1 ppt (0.000001 ppm) to 1 ppm, based on the total mass of the diluted protein. More specifically, the lower limit may be any of 1 ppt, 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, and 1 ppm, and the upper limit may be any of 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, and 10 ppt, and the range may be any combination of these lower and upper limits, but is not limited thereto.

[0034] Furthermore, when the flavor improving agent of the present invention contains the B group compound as an active ingredient, the concentration of the B group compound in the diluted protein is preferably within the range of 10 ppt (0.00001 ppm) to 100 ppm, more preferably 10 ppt (0.00001 ppm) to 10 ppm, based on the total mass of the diluted protein. More specifically, the lower limit may be any of 10 ppt, 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, and the upper limit may be any of 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, 1 ppb, 100 ppt, 10 ppt, and 1 ppt, and the range may be any combination of these lower and upper limits, but is not limited thereto.

[0035] (Flavoring composition) A flavor-imparting composition for improving unpleasant flavors derived from milk proteins according to one embodiment of the present invention (hereinafter sometimes referred to as "the present flavor-imparting composition") contains the present flavor improving agent.

[0036] The present flavoring composition can be added to various foods and beverages to improve unpleasant flavors derived from milk proteins contained in the foods and beverages to which it is added.

[0037] The compounds constituting group A and the compounds constituting group B contained in the flavor-imparting composition of the present invention have been conventionally known as fragrance compounds and / or aroma components of foods and beverages, but they were never known to be useful as flavor-imparting compositions for improving unpleasant flavors derived from milk proteins.

[0038] The present flavoring composition may contain other ingredients as long as it contains a predetermined amount of the present flavor improving agent. That is, the present compound (which may contain other ingredients) obtained by any method that can be performed by a person skilled in the art, such as purchasing it as a flavoring compound or reagent for food, extracting it from a natural product, or synthesizing it according to a standard method, can be used as the present flavoring composition as it is, or can be added to a solvent or another flavoring composition to be used as the present flavoring composition. In addition, when the present flavoring composition contains a solvent and / or other aroma components as ingredients other than the present compound, the present flavoring composition itself can also be used as a flavor composition.

[0039] The concentration of the present compound in the food or drink containing the milk protein to which the present flavoring composition is added can be determined arbitrarily depending on the flavor characteristics of the food or drink.

[0040] However, when the present flavoring composition contains a Group A compound as an active ingredient, the amount of the Group A compound to be added to the food or drink containing the milk protein to which the present flavoring composition is added is preferably 1×10 -11 g or more 1×10 -4 g or less, more preferably 1×10 -11 g or more 1×10 -5 The amount of Group A compound added to the food or drink is within the range of 1×10 -11 g or more 1×10 -4 By keeping the content of the milk protein in the milk milk extract to 0.5 g or less, the unpleasant flavor derived from milk proteins is sufficiently improved.

[0041] The amount of Group A compound added to the food and drink is 1×10 -11 g or more 1×10-5 g or less, not only is the unpleasant flavor derived from milk protein improved, but the flavor of the A group compound itself is not felt, and so there is an advantage that the flavor of the food or drink is not affected. In this case, since there is no flavor imparting effect of the A group compound, other flavor compounds and the like must be added to the present flavor imparting composition, but there is an advantage that the present flavor imparting composition can be adjusted to any desired flavor tone and aroma characteristics.

[0042] On the other hand, the amount of Group A compound added to the food or drink is 1×10 -5 g super 1×10 -4 By setting the amount of the Group A compound to 1×10 or less per 1 g of milk protein, the unpleasant flavor derived from the milk protein is improved while the flavor of the Group A compound itself is still felt, and this has the advantage of imparting or enhancing a rich milk-like flavor and / or freshness. -5 g super 1×10 -4 When used in a range such that the amount of the flavoring agent is not more than 100 g, it can be used as a flavor-imparting composition for improving unpleasant flavors derived from milk proteins and for imparting or enhancing a milk-like richness and / or freshness.

[0043] In addition, when the present flavoring composition contains a B group compound as an active ingredient, the amount of the B group compound added to the food or drink containing the milk protein to which the present flavoring composition is added is preferably 1×10 -10 g or more 1×10 -3 g or less, more preferably 1×10 -10 g or more 1×10 -4 The amount of the group B compound added to the food or drink is within the range of 1×10 -10 g or more 1×10 -3 By keeping the content of the milk protein in the milk milk extract to 0.5 g or less, the unpleasant flavor derived from milk proteins is sufficiently improved.

[0044] The amount of B group compounds added to the food and drink is 1×10 -10 g or more 1×10-4 g or less, not only is the unpleasant flavor derived from milk protein improved, but the flavor of the B group compound itself is not felt, and so there is an advantage that the flavor of the food or drink is not affected. In this case, since there is no flavor imparting effect of the B group compound, other flavor compounds and the like must be added to the present flavor imparting composition, but there is an advantage that the present flavor imparting composition can be adjusted to any desired flavor tone and flavor characteristics.

[0045] On the other hand, the amount of B group compound added to the food or drink is 1×10 -4 g super 1×10 -3 By setting the amount of the group B compound to 1×10 or less per 1 g of milk protein, the flavor of the group B compound itself can be felt, but the unpleasant flavor derived from the milk protein is improved, and the milk-like richness and / or freshness is enhanced. -4 g super 1×10 -3 When used in a range such that the amount of the flavoring agent is not more than 100 g, it can be used as a flavor-imparting composition for improving unpleasant flavors derived from milk proteins and for imparting or enhancing a milk-like richness and / or freshness.

[0046] (Fragrance composition) A fragrance composition according to one embodiment of the present invention (hereinafter sometimes referred to as the fragrance composition) is one aspect of the flavor-imparting composition, contains the compound as an active ingredient, and can be added to foods and beverages containing milk proteins for the purpose of flavoring. The fragrance composition can improve the unpleasant flavors originating from milk proteins in foods and beverages containing the milk proteins to which it is added. In other words, the fragrance composition is configured as a fragrance composition for foods and beverages (also referred to as a flavor composition).

[0047] The concentration of the present compound in the present flavor composition can be determined arbitrarily depending on the aroma characteristics of the present flavor composition and / or the food or drink to which the present flavor composition is to be added (food or drink containing milk protein).

[0048] The flavor composition of the present invention may be added to food or beverages by itself, or may be added to food or beverages together with one or more selected from one or more water-soluble flavors, emulsified flavor compositions, arbitrary flavor compounds, and natural essential oils (for example, the flavor compounds described in "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Technology (Flavors) Part II Food Flavors (published January 14, 2000)", "Survey on the Actual Use of Food Flavor Compounds in Japan", and "Synthetic Flavors: Chemistry and Product Knowledge (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavors Editorial Committee, Chemical Daily Co., Ltd.)").

[0049] As described above, examples of the articles to which the flavor composition is to be added include foods and beverages. The form of the various flavor compositions is not particularly limited, and examples thereof include a water-soluble flavor composition, an oil-soluble flavor composition, an emulsion flavor composition, and a powder flavor composition.

[0050] Since the present fragrance composition is one embodiment of the present flavor-imparting composition, matters other than those described in the "Fragrance composition" section are as explained in the "Flavor-imparting composition" section above.

[0051] (food and drink) A milk protein-containing food or drink according to one embodiment of the present invention contains the present flavor improving agent or the present flavor imparting composition.

[0052] Foods and beverages to which the present flavor-imparting composition can be added are not particularly limited as long as they are the foods and beverages exemplified in the above section "Flavor improving agent", but foods and beverages containing milk protein are preferred.

[0053] (Method for improving the flavor of food and beverages) A method for improving the flavor of a food or drink according to one embodiment of the present invention comprises the step of adding the present flavor improving agent or the present flavor imparting composition to a food or drink containing a milk protein.

[0054] As shown in the examples below, by adding the present flavor improving agent or the present flavor imparting composition to a food or beverage containing milk protein, the unpleasant flavor derived from the milk protein in the food or beverage can be improved.

[0055] In the method for improving the flavor of food or beverage according to the present embodiment, the amount of the Group A compound and / or the Group B compound added to the food or beverage when the present flavor improving agent is added to the food or beverage can be arbitrarily determined depending on the aroma characteristics of the food or beverage. However, as described above in the section "Flavor improving agent", when the present flavor improving agent or the present flavor imparting composition contains the Group A compound as an active ingredient, the amount of the Group A compound added is preferably 1×10 -11 g or more 1×10 -4 g or less, more preferably 1×10 -11 g or more 1×10 -5 The amount of Group A compound added to the food or drink should be within the range of 1×10 per 1 g of milk protein. -11 g or more 1×10 -4 g or less of the flavor improving agent or the flavor imparting composition of the present invention, the unpleasant flavor derived from milk protein is sufficiently improved. -11 g or more 1×10 -5 By adding the present flavor improving agent or the present flavor imparting composition so that the amount of the group A compound added to the food or beverage is 1×10 to 1 g of milk protein or less, not only is the unpleasant flavor derived from milk protein improved, but the flavor of the food or beverage is not affected because the flavor of the group A compound itself is not felt. -5 g super 1×10 -4 By adding the present flavor improving agent or the present flavor imparting composition so that the flavor of the Group A compound itself is felt, the unpleasant flavor derived from milk proteins is improved and the milk-like richness and / or freshness is enhanced, which are advantages of the present invention.

[0056] In addition, when the present flavor improving agent or the present flavor imparting composition contains the B group compound as an active ingredient, the amount of the B group compound added is preferably 1×10 -10 g or more 1×10 -3g or less, more preferably 1×10 -10 g or more 1×10 -4 The flavor improving agent or the flavor imparting composition of the present invention may be added so that the amount of the B group compound added to the food or drink is in the range of 1×10 to 1 g of milk protein. -10 g or more 1×10 -3 By adding the present flavor improving agent or the present flavor imparting composition so that the amount of the B group compound added to the food or drink is 1×10 to 1 g of milk protein or less, the unpleasant flavor derived from milk protein can be sufficiently improved. -10 g or more 1×10 -4 By adding the present flavor improving agent or the present flavor imparting composition so that the amount of the group B compound added to the food or beverage is 1×10 to 1 g of milk protein, not only is the unpleasant flavor derived from the milk protein improved, but the flavor of the food or beverage is not affected because the flavor of the group B compound itself is not felt. -4 g super 1×10 -3 By adding the present flavor improving agent or the present flavor imparting composition so that the flavor of the B group compound itself is felt, the unpleasant flavor derived from milk proteins is improved and the milk-like richness and / or freshness is enhanced, which are advantages of the present invention.

[0057] In addition, when the present flavor improving agent or the present flavor imparting composition contains both a group A compound and a group B compound as active ingredients, the present flavor improving agent or the present flavor imparting composition may be added to the food or beverage so that the amount (concentration) added to the food or beverage falls within the above-mentioned range, independently of the group A compound and the group B compound.

[0058] In the flavor improving method for foods and beverages according to the present embodiment, the method of adding the present flavor improving agent or the present flavor imparting composition to foods and beverages is not particularly limited. The time (timing) of adding the present flavor improving agent or the present flavor imparting composition to foods and beverages is also not particularly limited, and they can be added appropriately at each stage of the manufacturing process of foods and beverages containing milk protein. When the manufacturing of foods and beverages containing milk protein includes a sterilization process, the present flavor improving agent or the present flavor imparting composition is generally added before the sterilization process, but it can also be added after the sterilization process by sterilizing the present flavor improving agent or the present flavor imparting composition by membrane filtration or the like. EXAMPLES

[0059] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these.

[0060] [Example 1] Effect of adding the present flavor improving agent to foods and beverages containing milk protein (1) An example of the addition of the present flavor improving agent to whey protein concentrate (WPC), which is an example of a food or drink containing milk protein, will be described.

[0061] <Example 1-1> Preparation of flavor improver Commercially available (Group A) isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, isopropyl 2-methylbutyrate, isopropyl propionate, isopropyl isobutyrate, propyl isobutyrate, propyl butyrate, propyl propionate, ethyl hexanoate, ethyl isobutyrate, ethyl butyrate, maltol, ethyl maltol, 1-heptanol, 2-heptanol, octanal, myrcene, p-cymene, (Group B) ethyl 3-hydroxybutyrate, ethyl lactate, ethyl levulinate, ethyl tiglate, ethyl pyruvate, dimethyl succinate, cetearyl alcohol, ethyl glyceryl ... Ethanol solutions (concentrations of 1%, 0.1%, and other necessary concentrations were prepared as appropriate) of diethyl benzoate, diethyl malate, diethyl tartrate, diethyl malonate, triethyl citrate, benzyl benzoate, acetic acid, levulinic acid, pyruvic acid, lactic acid, hydroxyacetone, acetoin, 2,3-pentanedione, tetrahydrofurfuryl alcohol, benzyl alcohol, γ-valerolactone, γ-butyrolactone, dihydroactinidiolide, and 2-acetylpyrrole (collectively referred to as "various compounds") were prepared (corresponding to the flavor improver in question).

[0062] <Example 1-2> Addition to whey protein concentrate (WPC) and evaluation A whey protein concentrate, "Saputo WPC80" (Saputo, containing 80% whey protein as milk protein), was diluted with water to give a milk protein concentration of 1% (Control Product 1-1), a milk protein concentration of 5% (Control Product 1-2), and a milk protein concentration of 10% (Control Product 1-3).

[0063] Then, the ethanol solutions of the various compounds prepared in Example 1-1 were added to Control Product 1-3 (milk protein concentration 10%) at the concentrations shown in Tables 1 to 4 below to prepare Products 1-1 to 1-180 of the present invention.

[0064] Then, the obtained products of the present invention 1-1 to 1-180 were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor between the products of the present invention 1-1 to 1-180 and the control products 1-1 to 1-3, and averaging the scores given by the panelists for the difference in flavor compared to the control products 1-1 to 1-3 according to the following evaluation criteria.

[0065] <Evaluation criteria for flavor improvement> No unpleasant flavor derived from milk protein is detected, or the unpleasant flavor derived from milk protein is detected but is weaker than that of control product 1-1: 5 points The unpleasant flavor derived from milk protein is felt at an intermediate level between Control Product 1-1 and Control Product 1-2: 4 points The unpleasant flavor derived from milk protein is felt to the same extent as control product 1-2: 3 points The unpleasant flavor derived from milk protein is felt at an intermediate level between Control Products 1-2 and 1-3: 2 points The unpleasant flavor derived from milk protein is felt to the same extent as control products 1-3: 1 point

[0066] The results of the sensory evaluation of the products 1-1 to 1-180 of the present invention are shown in Tables 1 to 4. In the tables, "unpleasant flavor" means an unpleasant flavor derived from milk protein (the same applies in the following examples). In the tables, the expression "unpleasant flavor" is used in exponential notation (for example, 1×10 -11 ) is displayed as “1×10−11” for ease of visibility (the same applies to the following examples).

[0067] [Table 1]

[0068] [Table 2]

[0069] [Table 3]

[0070] [Table 4]

[0071] As shown in Tables 1 to 4, it was confirmed that the unpleasant flavor derived from milk protein was improved by adding a flavor improver containing various compounds as active ingredients to food and drink containing milk protein, and as a result, it was found that the flavor improver containing the above various compounds is useful as an unpleasant flavor improver derived from milk protein. Among them, it was confirmed that isobutyl isobutyrate, isobutyl propionate, isopropyl propionate, propyl isobutyrate, 1-heptanol, and 2-heptanol among the compounds constituting the above group A, and ethyl lactate, ethyl levulinate, diethyl sebacate, diethyl tartrate, levulinic acid, pyruvic acid, lactic acid, and γ-valerolactone among the compounds constituting the above group B each have a particularly excellent flavor improving effect.

[0072] [Example 2] Effect of adding the present flavor improving agent to foods and beverages containing milk protein (2) An example of the flavor improving agent of the present invention being added to whey protein concentrate (WPC), which is an example of a food or drink containing milk protein, will be described below. However, the whey protein concentrate (WPC) is of a different type from that in Example 1.

[0073] A whey protein concentrate, "WPC392" (Fonterra Japan, containing 80% whey protein as milk protein), was diluted with water to give a milk protein concentration of 1% (Control Product 2-1), a milk protein concentration of 5% (Control Product 2-2), and a milk protein concentration of 10% (Control Product 2-3).

[0074] Then, the ethanol solutions of the various compounds prepared in Example 1-1 were added to Control Product 2-3 (milk protein concentration 10%) at the concentrations shown in Tables 5 to 8 below to prepare Invention Products 2-1 to 2-180.

[0075] Then, the obtained products of the present invention 2-1 to 2-180 were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor between the products of the present invention 2-1 to 2-180 and the control products 2-1 to 2-3, and averaging the scores given by the panelists for the difference in flavor compared to the control products 2-1 to 2-3 according to the following evaluation criteria.

[0076] <Evaluation criteria for flavor improvement> No unpleasant flavor derived from milk protein is detected, or the unpleasant flavor derived from milk protein is detected but is weaker than that of control product 2-1: 5 points The unpleasant flavor derived from milk protein is felt at an intermediate level between control product 2-1 and control product 2-2: 4 points The unpleasant flavor derived from milk protein is felt to the same extent as control product 2-2: 3 points The unpleasant flavor derived from milk protein is felt at an intermediate level between Control Product 2-2 and Control Product 2-3: 2 points The unpleasant flavor derived from milk protein is felt to the same extent as control product 2-3: 1 point

[0077] The results of the sensory evaluation of the present invention products 2-1 to 2-180 are shown in Tables 5 to 8.

[0078] [Table 5]

[0079] [Table 6]

[0080] [Table 7]

[0081] [Table 8]

[0082] As shown in Tables 5 to 8, it was confirmed that the unpleasant flavor derived from milk protein was improved by adding a flavor improver containing various compounds as active ingredients to food and drink containing milk protein, and as a result, it was found that the flavor improver containing the above various compounds is useful as an unpleasant flavor improver derived from milk protein. Among them, it was confirmed that isobutyl isobutyrate, isobutyl propionate, isopropyl propionate, propyl isobutyrate, 1-heptanol, and 2-heptanol among the compounds constituting the above group A, and ethyl lactate, ethyl levulinate, diethyl sebacate, diethyl tartrate, levulinic acid, pyruvic acid, lactic acid, and γ-valerolactone among the compounds constituting the above group B each have a particularly excellent flavor improving effect.

[0083] [Example 3] Effect of adding the present flavor improving agent to milk protein-containing foods and beverages (3) An example of the addition of the present flavor improving agent to whey protein isolate (WPI), which is an example of a food or drink containing milk protein, will be described.

[0084] A whey protein isolate, "PROVON 190" (Glanbia, containing 90% whey protein as milk protein), was diluted with water to give a milk protein concentration of 1% (Control Product 3-1), a milk protein concentration of 5% (Control Product 3-2), and a milk protein concentration of 10% (Control Product 3-3).

[0085] Then, the ethanol solutions of the various compounds prepared in Example 1-1 were added to Control Product 3-3 (milk protein concentration 10%) at the concentrations shown in Tables 9 to 12 below to prepare Products 3-1 to 3-180 of the present invention.

[0086] Then, the obtained products of the present invention 3-1 to 3-180 were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor between the products of the present invention 3-1 to 3-180 and the control products 3-1 to 3-3, and averaging the scores given by the panelists regarding the difference in flavor compared to the control products 3-1 to 3-3 according to the following evaluation criteria.

[0087] <Evaluation criteria for flavor improvement> No unpleasant flavor derived from milk protein is detected, or the unpleasant flavor derived from milk protein is detected but is weaker than that of control product 3-1: 5 points The unpleasant flavor derived from milk protein is felt at an intermediate level between control products 3-1 and 3-2: 4 points The unpleasant flavor derived from milk protein is felt to the same extent as control product 3-2: 3 points The unpleasant flavor derived from milk protein is felt at an intermediate level between Control 3-2 and Control 3-3: 2 points The unpleasant flavor derived from milk protein is felt to the same extent as the control product 3-3: 1 point

[0088] The results of the sensory evaluation of the present invention products 3-1 to 3-180 are shown in Tables 9 to 12.

[0089] [Table 9]

[0090] [Table 10]

[0091] [Table 11]

[0092] [Table 12]

[0093] As shown in Tables 9 to 12, it was confirmed that the unpleasant flavor derived from milk protein was improved by adding a flavor improver containing various compounds as active ingredients to food and drink containing milk protein, and as a result, it was found that the flavor improver containing the above-mentioned various compounds is useful as an unpleasant flavor improver derived from milk protein. Among them, it was confirmed that isobutyl isobutyrate, isobutyl propionate, isopropyl propionate, propyl isobutyrate, 1-heptanol, and 2-heptanol among the compounds constituting the above group A, and ethyl lactate, ethyl levulinate, diethyl sebacate, diethyl tartrate, levulinic acid, pyruvic acid, lactic acid, and γ-valerolactone among the compounds constituting the above group B, each have a particularly excellent flavor improving effect.

[0094] [Example 4] Effect of adding the present flavor improving agent to foods and beverages containing milk protein (4) An example of the addition of the present flavor improving agent to milk protein concentrate (MPC), which is an example of a food or drink containing milk protein, will be described.

[0095] A milk protein concentrate, "SOLMIKO MPC80" (Glanbia, containing 80% milk protein with a casein protein to whey protein ratio of 8:2), was diluted with water to give a milk protein concentration of 1% (control product 4-1), a milk protein concentration of 5% (control product 4-2), and a milk protein concentration of 10% (control product 4-3).

[0096] Then, the ethanol solutions of the various compounds prepared in Example 1-1 were added to the control product 4-3 (milk protein concentration 10%) at the concentrations shown in Tables 13 to 16 below to prepare products of the present invention 4-1 to 4-180.

[0097] Then, the obtained products 4-1 to 4-180 of the present invention were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor between the products 4-1 to 4-180 of the present invention and the control products 4-1 to 4-3, and averaging the scores given by the panelists for the difference in flavor compared to the control products 4-1 to 4-3 according to the following evaluation criteria.

[0098] <Evaluation criteria for flavor improvement> No unpleasant flavor derived from milk protein is detected, or the unpleasant flavor derived from milk protein is detected but is weaker than that of control product 4-1: 5 points The unpleasant flavor derived from milk protein is felt at an intermediate level between control product 4-1 and control product 4-2: 4 points The unpleasant flavor derived from milk protein is felt to the same extent as control product 4-2: 3 points The unpleasant flavor derived from milk protein is felt at a level intermediate between control product 4-2 and control product 4-3: 2 points The unpleasant flavor derived from milk protein is felt to the same extent as the control product 4-3: 1 point

[0099] The results of the sensory evaluation of the present invention products 4-1 to 4-180 are shown in Tables 13 to 16.

[0100] [Table 13]

[0101] [Table 14]

[0102] [Table 15]

[0103] [Table 16]

[0104] As shown in Tables 13 to 16, it was confirmed that the unpleasant flavor derived from milk protein was improved by adding a flavor improver containing various compounds as active ingredients to foods and beverages containing milk protein, and as a result, it was found that the flavor improver containing the above various compounds is useful as an unpleasant flavor improver derived from milk protein. Among them, it was confirmed that isobutyl isobutyrate, isobutyl propionate, isopropyl propionate, propyl isobutyrate, 1-heptanol, and 2-heptanol among the compounds constituting the above group A, and ethyl lactate, ethyl levulinate, diethyl sebacate, diethyl tartrate, levulinic acid, pyruvic acid, lactic acid, and γ-valerolactone among the compounds constituting the above group B each have a particularly excellent flavor improving effect.

[0105] [Example 5] Effect of adding the present flavor improving agent to foods and beverages containing milk protein (5) An example of the addition of the present flavor improving agent to milk protein isolate (MPI), which is an example of a food or drink containing milk protein, will be described.

[0106] A milk protein isolate, "MPI4900" (Fonterra Japan, containing 84% milk protein with a casein protein to whey protein ratio of 9:1) was diluted with water to give a milk protein concentration of 1% (control product 5-1), a milk protein concentration of 5% (control product 5-2), and a milk protein concentration of 10% (control product 5-3).

[0107] Then, the ethanol solutions of the various compounds prepared in Example 1-1 were added to the control product 5-3 (milk protein concentration 10%) at the concentrations shown in the following Tables 17 to 20 to prepare products of the present invention 5-1 to 5-180.

[0108] Then, the obtained products of the present invention 5-1 to 5-180 were subjected to a sensory evaluation by 15 well-trained panelists (with 10 years or more of experience). The sensory evaluation was performed by having the panelists comment on the difference in flavor between the products of the present invention 5-1 to 5-180 and the control products 5-1 to 5-3, and averaging the scores given by the panelists regarding the difference in flavor compared to the control products 5-1 to 5-3 according to the following evaluation criteria.

[0109] <Evaluation criteria for flavor improvement> No unpleasant flavor derived from milk protein is detected, or the unpleasant flavor derived from milk protein is detected but is weaker than that of control product 5-1: 5 points The unpleasant flavor derived from milk protein is felt at a level intermediate between control product 5-1 and control product 5-2: 4 points The unpleasant flavor derived from milk protein is felt to the same extent as control product 5-2: 3 points The unpleasant flavor derived from milk protein is felt at a level intermediate between control product 5-2 and control product 5-3: 2 points The unpleasant flavor derived from milk protein is felt to the same extent as the control product 5-3: 1 point

[0110] The results of the sensory evaluation of the products of the present invention 5-1 to 5-180 are shown in Tables 17 to 20.

[0111] [Table 17]

[0112] [Table 18]

[0113] [Table 19]

[0114] [Table 20]

[0115] As shown in Tables 17 to 20, it was confirmed that the unpleasant flavor derived from milk protein was improved by adding a flavor improving agent containing various compounds as active ingredients to foods and beverages containing milk protein, and as a result, it was found that the flavor improving agent containing the above various compounds is useful as an unpleasant flavor improving agent derived from milk protein. Among them, it was confirmed that isobutyl isobutyrate, isobutyl propionate, isopropyl propionate, propyl isobutyrate, 1-heptanol, and 2-heptanol among the compounds constituting the above group A, and ethyl lactate, ethyl levulinate, diethyl sebacate, diethyl tartrate, levulinic acid, pyruvic acid, lactic acid, and γ-valerolactone among the compounds constituting the above group B each have a particularly excellent flavor improving effect.

[0116] [Summary of the Examples] The characteristics of the added concentrations confirmed in the above Examples 1 to 5 are as follows.

[0117] <Concentration range 1> This concentration range not only improves the unpleasant flavor derived from milk proteins, but also does not affect the flavor of the food or beverage in question, since the flavor of the added compound itself is not detected.

[0118] <Concentration range 2> A concentration range in which the flavor of the added compound itself can be felt, but the unpleasant flavor derived from milk proteins is improved and the rich milk-like sensation and / or freshness are enhanced.

[0119] The results of Examples 1 to 5 are summarized by concentration range in Tables 21 and 22.

[0120] [Table 21]

[0121] [Table 22]

Claims

1. An agent for improving unpleasant flavors derived from milk proteins, comprising one or more compounds selected from the following Group A or Group B as an active ingredient: (Group A) isobutyl isobutyrate, isobutyl propionate, butyl isobutyrate, butyl propionate, isopropyl 2-methylbutyrate, isopropyl propionate, isopropyl isobutyrate, propyl isobutyrate, propyl butyrate, propyl propionate, ethyl hexanoate, ethyl isobutyrate, ethyl butyrate, maltol, ethyl maltol, 1-heptanol, 2-heptanol, octanal, myrcene, p-cymene (Group B) ethyl 3-hydroxybutyrate, ethyl lactate, ethyl levulinate, ethyl tiglate, ethyl pyruvate, dimethyl succinate, diethyl sebacate, diethyl malate, diethyl tartrate, diethyl malonate, triethyl citrate, benzyl benzoate, acetic acid, levulinic acid, pyruvic acid, lactic acid, hydroxyacetone, acetoin, 2,3-pentanedione, tetrahydrofurfuryl alcohol, benzyl alcohol, γ-valerolactone, γ-butyrolactone, dihydroactinidiolide, 2-acetylpyrrole

2. The unpleasant flavor improving agent according to claim 1, In the case where one or more compounds selected from Group A are contained, One or more compounds selected from Group A are added in a total amount of 1 x 10 per gram of milk protein contained in the food or beverage to which the compound is to be added. -11 g or more 1×10 -4 is added so that the range is 0.01 to 0.15g or less, In the case where one or more compounds selected from the group B are contained, One or more compounds selected from group B are added in a total amount of 1×10 per gram of milk protein contained in the food or beverage to which the compound is to be added. -10 g or more 1×10 -3 The unpleasant flavor improving agent derived from milk protein is added so that the amount of the unpleasant flavor improving agent is within the range of 0.1 g or less.

3. The unpleasant flavor improving agent according to claim 1, In the case where one or more compounds selected from Group A are contained, One or more compounds selected from Group A are added in a total amount of 1 x 10 per gram of milk protein contained in the food or beverage to which the compound is to be added. -11 g or more 1×10 -5 is added so that the range is 0.01 to 0.15g or less, In the case where one or more compounds selected from the group B are contained, One or more compounds selected from group B are added in a total amount of 1×10 per gram of milk protein contained in the food or beverage to which the compound is to be added. -10 g or more 1×10 -4 The unpleasant flavor improving agent derived from milk protein is added so that the amount of the unpleasant flavor improving agent is within the range of 0.1 g or less.

4. A flavor-imparting composition for improving an unpleasant flavor derived from milk protein, comprising the unpleasant flavor improving agent according to claim 1 .

5. A food or drink containing a milk protein, comprising the unpleasant flavor improving agent according to claim 1 or the flavor-imparting composition according to claim 4.

6. In the food or drink according to claim 5, In the case where one or more compounds selected from Group A are contained, The one or more compounds selected from Group A are present in a total amount of 1×10 per gram of milk protein contained in the food or drink. -11 g or more 1×10 -4 The range is less than g. In the case where one or more compounds selected from the group B are contained, The one or more compounds selected from group B are present in a total amount of 1×10 per gram of milk protein contained in the food or drink. -10 g or more 1×10 -3 A food or drink containing milk protein in the range of 0.1 g or less.

7. In the food or drink according to claim 5, In the case where one or more compounds selected from Group A are contained, The one or more compounds selected from Group A are present in a total amount of 1×10 per gram of milk protein contained in the food or drink. -11 g or more 1×10 -5 The range is less than g. In the case where one or more compounds selected from the group B are contained, The one or more compounds selected from group B are present in a total amount of 1×10 per gram of milk protein contained in the food or drink. -10 g or more 1×10 -4 A food or drink containing milk protein in the range of 0.1 g or less.

8. A method for improving the flavor of a food or drink containing a milk protein, comprising the step of adding the unpleasant flavor improving agent according to claim 1 or the flavor imparting composition according to claim 4 to the food or drink containing the milk protein.

9. 9. The flavor improving method according to claim 8, When the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group A, In the above step, the one or more compounds selected from Group A are added in a total amount of 1×10 per gram of milk protein contained in the food or drink. -11 g or more 1×10 -4 adding the unpleasant flavor improving agent or the flavor imparting composition to the food or drink so that the unpleasant flavor improving agent or the flavor imparting composition has a molecular weight of 0.01 g or less; When the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group B, In the above step, the one or more compounds selected from Group B are added in a total amount of 1×10 per gram of milk protein contained in the food or drink. -10 g or more 1×10 -3 The method for improving the flavor of a food or drink containing a milk protein comprises adding the unpleasant flavor improving agent or the flavor imparting composition to the food or drink so that the unpleasant flavor improving agent or flavor imparting composition has a flavor concentration in the food or drink that falls within the range of 0.01 g or less.

10. 9. The flavor improving method according to claim 8, When the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group A, In the above step, the one or more compounds selected from Group A are added in a total amount of 1×10 per gram of milk protein contained in the food or drink. -11 g or more 1×10 -5 adding the unpleasant flavor improving agent or the flavor imparting composition to the food or drink so that the unpleasant flavor improving agent or the flavor imparting composition has a molecular weight of 0.01 g or less; When the unpleasant flavor improving agent or the flavor imparting composition contains one or more compounds selected from Group B, In the above step, the one or more compounds selected from Group B are added in a total amount of 1×10 per gram of milk protein contained in the food or drink. -10 g or more 1×10 -4 The method for improving the flavor of a food or drink containing a milk protein comprises adding the unpleasant flavor improving agent or the flavor imparting composition to the food or drink so that the unpleasant flavor improving agent or flavor imparting composition has a flavor concentration in the food or drink that falls within the range of 0.01 g or less.

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