Masking agent for unpleasant flavor derived from food material

Abstract

To provide a masking agent capable of masking unpleasant flavors including odor, astringency, and bitterness originating from food materials.SOLUTION: A masking agent for unpleasant flavors derived from food materials, the masking agent containing seaweed-derived polyphenols.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a masking agent for unpleasant flavors derived from food materials. [Background technology]

[0002] In food product development, a variety of raw materials are used as food ingredients. However, many food ingredients themselves have unpleasant flavors, which often restricts their use, posing an obstacle to product development. For example, meat, seafood, and other foods have distinctive odors, and the extracts extracted from them often also have unpleasant flavors. Some grains also have distinctive grainy or grassy odors. Furthermore, in recent years, consumers have become increasingly health-conscious, leading to the development of health foods and other products that promote health benefits that are easy to consume in daily life. However, many functional food ingredients, such as amino acids, proteins, and vitamins, that have health benefits, themselves have unpleasant flavors. Therefore, there is a need for technologies that can mask (suppress) unpleasant flavors in food ingredients.

[0003] Disclosed techniques for masking unpleasant flavors in food ingredients include, for example, a method for producing soy protein-containing foods in which polyphenols extracted from teas are added to the production of soy protein-containing foods (Patent Document 1), a flavor improver containing alliin (S-(2-propenyl)-L-cysteine ​​sulfoxide) as an active ingredient (Patent Document 2), and an oil-in-water emulsion containing fats and oils, protein, polyphenols, and carbohydrates, in which the protein is a vegetable protein hydrolysate and the polyphenols are contained in an amount of 3.0 to 85% by weight relative to 100% by weight of the protein and 0.6 to 20% by weight relative to 100% by weight of the fats and oils (Patent Document 3).

[0004] However, these techniques are not necessarily sufficient in masking the unpleasant flavors of food ingredients, and more practical and effective techniques are needed. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 8-103225 [Patent Document 2] Japanese Patent Application Publication No. 2020-129993 [Patent Document 3] Japanese Patent Application Publication No. 2023-51627 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a masking agent that masks unpleasant flavors such as odors, harshness, and bitterness derived from food materials. [Means for solving the problem]

[0007] As a result of extensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using polyphenols derived from seaweed, and have completed the present invention based on this finding.

[0008] That is, the present invention is (1) A masking agent for unpleasant flavors derived from food ingredients, containing polyphenols derived from seaweed. (2) The masking agent according to (1), wherein the food material is one or more selected from the group consisting of grains, extracts, proteins, protein hydrolysates, and vitamins. (3) A method for masking unpleasant flavors derived from food ingredients by adding seaweed-derived polyphenols to food. It consists of: [Effects of the Invention]

[0009] The masking agent of the present invention can mask unpleasant flavors such as odors, harshness, bitterness, etc., derived from food ingredients. The masking agent of the present invention is also excellent in that it can mask the powdery taste derived from proteins when eaten. DETAILED DESCRIPTION OF THE INVENTION

[0010] The seaweed used as the raw material for the seaweed-derived polyphenols used in the masking agent of the present invention is not particularly limited, and examples thereof include brown algae, green algae, and red algae. Examples of brown algae include kelp such as Undaria pinnatifida, Laminaria japonica, Laminaria repens, and Laminaria nigra; mozuku such as Ishimozuku and Okinawan mozuku; and fucus. More specifically, Ascophyllum nodsum, which belongs to the Fucales order and the Fucalaceae family, can be mentioned. Examples of green algae include Ulva pertusa, Hitotsugu, Enteromorpha sieboldii, Enteromorpha sieboldii, Enteromorpha sieboldii, Enteromorpha sieboldii, Enteromorpha sieboldii, and Iwazuta. Examples of red algae include Gracilaria gracilaria, Gracilaria gracilaria, Gracilaria ginori, Gracilaria asakusa, Gracilaria susabinori, Gelidium gracilaria, Funori, Hornwort, Eucheuma rhizome, and Styrax sieboldii. Among these, brown algae are preferred. The seaweed may be raw seaweed (raw seaweed), boiled seaweed, or any processed product such as refrigerated, frozen, salted, or dried. Only one type of seaweed may be used, or two or more types may be used in any combination.

[0011] The masking agent of the present invention is characterized by containing a polyphenol derived from seaweed as an active ingredient.

[0012] The seaweed-derived polyphenols used in the masking agent of the present invention refer to polyphenols (compounds having two or more phenolic hydroxyl groups in one molecule) extracted from seaweed, and may include flavonoids such as flavones, flavanols, and anthocyanidins, non-flavonoids such as chlorogenic acid, ellagic acid, and phloroglucinol, derivatives thereof, and polymers thereof (for example, phlorotannin, a polymer of phloroglucinol), among others. Among these, it is preferable that the polyphenols contain phlorotannin, a polymer of phloroglucinol that is abundant in seaweed.

[0013] There are no particular limitations on the production method of seaweed-derived polyphenols, and they can be produced using known methods from raw seaweed through processes such as extraction, concentration, and purification. The polyphenol purity (polyphenol content) of the seaweed-derived polyphenols obtained in this manner is not particularly limited, and is preferably, for example, 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. The polyphenol purity (polyphenol content) may be expressed as a value converted into phloroglucinol equivalents. The polyphenol purity of seaweed-derived polyphenols can be quantified, for example, by the Folin-Ciocalteu method using phloroglucinol as the standard.

[0014] As a polyphenol derived from seaweed, for example, Seaweed Polyphenol [trade name; polyphenol content (phloroglucinol equivalent) 75% by mass or more; derived from Ascophyllum nodosum; manufactured by Riken Vitamin Co., Ltd.] is commercially available, and this can be used in the present invention.

[0015] The masking agent of the present invention may be a seaweed-derived polyphenol as is, or may be prepared as a formulation by mixing optional components other than the seaweed-derived polyphenol within a range that does not inhibit the effects of the present invention. The method for preparing the formulation is not particularly limited, and examples include a method of mixing the seaweed-derived polyphenol and optional components, a method of emulsifying the resulting mixture, and a method of powdering the resulting mixture by spray drying, spray cooling, etc. The form of the masking agent of the present invention is not particularly limited, and may be, for example, a liquid, a paste, or a powder (solid).

[0016] Examples of the optional ingredients include starch, polyhydric alcohol, stabilizer, oils and fats, food emulsifiers, sweeteners, and water.

[0017] Examples of starches include potato starch, sweet potato starch, corn starch, wheat starch, rice starch, tapioca starch, and the like, as well as processed starches obtained by subjecting these starches to acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment, and the like.

[0018] The polyhydric alcohol is not particularly limited as long as it is a compound having two or more hydroxy groups in one molecule, and examples thereof include monosaccharides such as xylose, glucose, fructose, etc.; oligosaccharides such as sucrose, lactose, maltose, etc.; starch hydrolysates such as dextrin and starch syrup; maltooligosaccharides such as maltotriose, maltotetraose, maltopentaose, maltohexaose, etc.; isomerized sugars such as glucose-fructose corn syrup and fructose-glucose corn syrup; invert sugars such as honey; sugar alcohols such as sorbitol, mannitol, maltitol, and reduced starch syrup; glycerin, polyglycerin, propylene glycol, etc.

[0019] Examples of stabilizers include agar, pectin, carrageenan, curdlan, mannan, alginic acid, alginates, polysaccharides, xanthan gum, locust bean gum, guar gum, tamarind gum, tara gum, tragacanth gum, gellan gum, and gum arabic.

[0020] Examples of fats and oils include vegetable fats and oils, animal fats and oils, processed fats and oils, and medium-chain fatty acid triglycerides. Examples of vegetable fats and oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, and sesame oil. Examples of processed fats and oils include vegetable fats and oils and animal fats that have been subjected to fractionation, hydrogenation, interesterification, or other treatments, such as hydrogenated palm fats and oils, coconut hydrogenated oils and oils, soybean hydrogenated oils and oils, and rapeseed hydrogenated oils and oils, as well as fractionated palm fats and oils, coconut hydrogenated oils and oils, soybean hydrogenated oils and oils, and rapeseed hydrogenated oils and oils. Examples of medium-chain fatty acid triglycerides include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride.

[0021] Examples of food emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and lecithin.

[0022] The masking agent of the present invention can mask (suppress) unpleasant flavors derived from food materials. The unpleasant flavors derived from food materials refer to odors (unpleasant odors) and tastes (unpleasant tastes) that humans find unpleasant. The unpleasant flavors are not particularly limited, but examples include unpleasant odors such as grain odor, bean odor, soybean odor, yeast odor, protein odor, collagen odor, vitamin odor, animal odor, livestock odor, fish odor, chemical odor, and grassy odor, as well as unpleasant tastes such as harshness, bitterness, and astringency.

[0023] In the present invention, the food material is not particularly limited as long as it is a raw material used in food that has an unpleasant flavor, and examples thereof include grains, beans, nuts, seeds, fruits, vegetables, marine products, livestock products, extracts, proteins, protein hydrolysates, vitamins, carotenoids, polyunsaturated fatty acids, chlorophylls, minerals, propolis, royal jelly, and coenzyme Q10. Among these, the masking agent of the present invention is preferably used to target grains, extracts, proteins, protein hydrolysates, and vitamins, and more preferably to target proteins, since it can also mask the powdery texture when eaten. The masking agent of the present invention can be used to target any combination of two or more food materials.

[0024] Examples of grains include corn, barley, wheat, rye, oats, buckwheat, rice, foxtail millet, and millet. Examples of beans include soybeans, peas, chickpeas, adzuki beans, mung beans, and peanuts. Examples of nuts and seeds include sesame, almonds, walnuts, and cashew nuts. Examples of fruits include grapes, oranges, and grapefruit. Examples of vegetables include leeks, onions, cabbage, Chinese cabbage, komatsuna (Japanese mustard spinach), spinach, bell peppers, radishes, carrots, bitter melon, garlic, and ginger. Examples of marine products include tuna, bonito, salmon, shrimp, crab, squid, scallops, and clams. Examples of livestock products include chicken, pork, beef, and lamb. Examples of extracts include seafood extracts such as bonito extract and scallop extract, and meat extracts such as chicken extract, pork extract and beef extract.

[0025] Examples of proteins include plant proteins, animal proteins, microbial proteins, collagen, etc. Plant proteins include legume proteins such as soybean protein, pea protein, chickpea protein, adzuki bean protein, mung bean protein, and peanut protein, cereal proteins such as wheat protein, rice protein, and corn protein, and nut protein such as sesame protein, etc. Animal proteins include milk protein, egg protein, chicken protein, porcine protein, bovine protein, and fish protein, etc. Microbial proteins include yeast protein and lactic acid bacteria protein, etc. Collagen includes chicken collagen, porcine collagen, bovine collagen, and fish collagen, etc.

[0026] Protein hydrolysates refer to degradation products obtained by hydrolyzing proteins with enzymes, acids, etc., and include peptides such as oligopeptides and polypeptides, and amino acids.

[0027] Examples of peptides include plant protein peptides such as soybean peptides, animal protein peptides such as milk peptides, and collagen peptides such as porcine collagen peptides.

[0028] The amino acid refers to a free amino acid that does not constitute a protein or peptide, and examples thereof include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine, etc. The amino acid may be an amino acid salt such as an amino acid sodium salt, an amino acid calcium salt, or an amino acid hydrochloride.

[0029] Examples of vitamins include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, niacin, pantothenic acid, biotin, and folic acid.

[0030] Examples of carotenoids include β-carotene, α-carotene, γ-carotene, lycopene, zeaxanthin, cryptoxanthin, echinenone, fucoxanthin, lutein, astaxanthin, canthaxanthin, capsanthin, capsorubin, bixin, and crocetin.

[0031] Examples of polyunsaturated fatty acids include EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

[0032] The content of seaweed-derived polyphenols contained in the masking agent of the present invention is not particularly limited, and is, for example, preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. The polyphenol content may be expressed as a value converted into a phloroglucinol equivalent.

[0033] The masking agent of the present invention can mask unpleasant flavors derived from food materials by using it in foods containing food materials.

[0034] Examples of methods for using the masking agent of the present invention include a method in which the masking agent is premixed with a food material and then added to the food, a method in which the masking agent is added to a food containing the food material, and a method in which the masking agent of the present invention is added to a food containing the food material.

[0035] The amount of the masking agent of the present invention used is not particularly limited, and for example, the masking agent of the present invention is added so that the seaweed-derived polyphenol contained in the masking agent of the present invention is preferably 0.005 to 1 mass %, more preferably 0.01 to 0.8 mass %, and even more preferably 0.01 to 0.5 mass %, relative to 100 mass % of the food material.

[0036] Foods in which the masking agent of the present invention can be used are not particularly limited as long as they contain food ingredients, and examples thereof include condiments such as sauces, dipping sauces, soups, dressings, and seasonings; soups such as corn soup, consommé soup, Chinese soup, ramen soup, onion soup, minestrone, clam chowder, potage, wakame seaweed soup, and miso soup; beverages such as fruit juice drinks, vegetable drinks, carbonated drinks, sports drinks, protein drinks, milk drinks, lactic acid bacteria drinks, and nutritional drinks; bread, sweet rolls, Danish pastries, pastries, and croissants. Examples of such foods include bread such as ssan, brioche, and French bread; sweets such as gum, candy, gummy candy, chocolate, cookies, biscuits, cakes, pancakes, castella, Baumkuchen, donuts, stick bars, snacks, rice crackers, frozen desserts, and ice cream; noodles such as Chinese noodles, udon, soba, pasta, and gyoza wrappers; cooked rice such as takikomi gohan, pilaf, dry curry, and risotto; and health foods such as nutrient-functional foods, nutritional supplements, health supplements, functional foods, foods with functional claims, foods for specified health uses, supplements, and liquid foods.

[0037] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples. [Example]

[0038] [Food masking rating: A] <Ingredients> (1) Masking agent 1) Polyphenols derived from seaweed [Product name: Seaweed Polyphenols; Polyphenol content (phloroglucinol equivalent) 75% by mass or more; Derived from Ascophyllum nodosum; Manufactured by Riken Vitamin Co., Ltd.] 2) Polyphenols derived from green tea (product name: Sunphenon 90LB-OP; polyphenol content 80% or more by mass; manufactured by Taiyo Kagaku Co., Ltd.) 3) Apple-derived polyphenols (trade name: APPL'IN; polyphenol content 80% or more by mass; manufactured by Unitech Foods) 4) Sugarcane-derived polyphenols (product name: Sugarcane Extract MSX-100; manufactured by Mitsui Sugar Co., Ltd.)

[0039] (2) Food ingredients 1) Soy protein (product name: New Fujipro PTS5; manufactured by Fuji Oil Co., Ltd.) 2) Pea protein (product name: Pea Protein Powder; manufactured by BioActives Japan) 3) Yeast protein (product name: Nakahara Yeast Protein Concentrate; manufactured by Nakahara Co., Ltd.) 4) Peptide (product name: SCP-80NY; pigskin collagen peptide; manufactured by Nitta Gelatin Co., Ltd.) 5) Vitamins (product name: Vitamin Ace Mix MB-11; a preparation containing vitamins A, D, E, B1, B2, B6, B12, C, niacin, folic acid, and pantothenic acid; manufactured by Riken Vitamin Co., Ltd.) 6) Corn powder (product name: Sweet Corn Powder SX; manufactured by Robson Co.) 7) Chicken extract (product name: Chicken Stock 50-10-N; manufactured by Betagro Dai Nippon Technox Co., Ltd.) 8) Pork extract (product name: Pork Stock 50-10-N; manufactured by Betagrodainippon Technox Co., Ltd.)

[0040] <Masking evaluation of food ingredients (soy protein) 1> (1) Preparation of dispersion for evaluation 1) 50 g of soy protein was dispersed in 950 g of water to prepare a 5% by mass soy protein dispersion. 0.04 g of seaweed-derived polyphenols (polyphenol content equivalent to 0.06% by mass relative to 100% by mass of soy protein) was added to this dispersion and stirred to obtain Dispersion 1 for evaluation.

[0041] 2) 50 g of soy protein was dispersed in 950 g of water to prepare a 5% by mass soy protein dispersion. 0.0375 g of green tea-derived polyphenols (polyphenol content equivalent to 0.06% by mass relative to 100% by mass of soy protein) was added to this dispersion and stirred to obtain Dispersion 2 for evaluation.

[0042] 3) 50 g of soy protein was dispersed in 950 g of water to prepare a 5% by mass soy protein dispersion. 0.0375 g of apple-derived polyphenols (polyphenol content equivalent to 0.06% by mass relative to 100% by mass of soy protein) was added to this dispersion and stirred to obtain dispersion 3 for evaluation.

[0043] 4) 50 g of soy protein was dispersed in 950 g of water to prepare a 5% by mass dispersion of soy protein. 0.03 g of sugarcane-derived polyphenol was added to this dispersion and stirred to obtain dispersion 4 for evaluation.

[0044] 5) 50 g of soy protein was dispersed in 950 g of water to prepare a 5% by mass dispersion of soy protein, which was used as a dispersion for evaluation (group A with no masking agent added).

[0045] (2) Flavor evaluation method The evaluation dispersions 1 to 4 and the evaluation dispersion (group A without masking agent added) were each subjected to a sensory evaluation by 10 expert panelists based on the evaluation criteria in Table 1, and the average scores were calculated and coded according to the following criteria. "○" was defined as a score that satisfied the effects of the present invention. The results are shown in Table 2.

[0046] <Standards> ○: The average score is 2.5 or more △: The average score is between 1.5 and 2.5 ×: The average score is less than 1.5

[0047] [Table 1]

[0048] <Masking evaluation of food ingredients (pea protein) 2> (1) Preparation of dispersion for evaluation 1) Evaluation dispersion 5 was obtained in the same manner as evaluation dispersion 1, except that soy protein was changed to pea protein.

[0049] 2) Evaluation dispersion 6 was obtained in the same manner as evaluation dispersion 2, except that soy protein was replaced with pea protein.

[0050] 3) Evaluation dispersion 7 was obtained in the same manner as evaluation dispersion 3, except that soy protein was replaced with pea protein.

[0051] 4) Evaluation dispersion 8 was obtained in the same manner as evaluation dispersion 4, except that soy protein was changed to pea protein.

[0052] 5) 50 g of pea protein was dispersed in 950 g of water to prepare a 5% by mass dispersion of pea protein, which was used as a dispersion for evaluation (group B with no masking agent added).

[0053] (2) Evaluation method The evaluation dispersions 5 to 8 and the evaluation dispersion (group B with no masking agent added) were each evaluated in the same manner as in the evaluation method for flavor in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0054] <Masking evaluation of food ingredients (yeast protein) 3> (1) Preparation of dispersion for evaluation 1) Evaluation dispersion 9 was obtained in the same manner as evaluation dispersion 1, except that soybean protein was replaced with yeast protein.

[0055] 2) Evaluation dispersion 10 was obtained in the same manner as evaluation dispersion 2, except that soy protein was replaced with yeast protein.

[0056] 3) Evaluation dispersion 11 was obtained in the same manner as evaluation dispersion 3, except that soy protein was replaced with yeast protein.

[0057] 4) Evaluation dispersion 12 was obtained in the same manner as evaluation dispersion 4, except that soy protein was replaced with yeast protein.

[0058] 5) 50 g of yeast protein was dispersed in 950 g of water to prepare a 5% by mass yeast protein dispersion, which was used as a dispersion for evaluation (group C with no masking agent added).

[0059] (2) Evaluation method The evaluation dispersions 9 to 12 and the evaluation dispersion (group C with no masking agent added) were each evaluated in the same manner as in the evaluation method for flavor in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0060] <Masking evaluation of food ingredients (peptides) 4> (1) Preparation of dispersion for evaluation 1) 15 g of peptide was dispersed in 985 g of water to prepare a 1.5% by mass peptide dispersion. 0.04 g of seaweed-derived polyphenols (polyphenol content: 0.2% by mass relative to 100% by mass of peptide) was added to this dispersion and stirred to obtain Dispersion 13 for evaluation.

[0061] 2) 15 g of peptide was dispersed in 985 g of water to prepare a 1.5% by mass peptide dispersion. 0.0375 g of green tea-derived polyphenols (polyphenol content: 0.2% by mass relative to 100% by mass of peptide) was added to this dispersion and stirred to obtain Dispersion 14 for evaluation.

[0062] 3) 15 g of peptide was dispersed in 985 g of water to prepare a 1.5% by mass peptide dispersion. 0.0375 g of apple-derived polyphenols (polyphenol content equivalent to 0.2% by mass relative to 100% by mass of peptide) was added to this dispersion and stirred to obtain Dispersion 15 for evaluation.

[0063] 4) 15 g of peptide was dispersed in 985 g of water to prepare a 1.5 mass % peptide dispersion. 0.03 g of sugarcane-derived polyphenol was added to this dispersion and stirred to obtain dispersion 16 for evaluation.

[0064] 5) 15 g of peptide was dispersed in 985 g of water to prepare a 1.5 mass % peptide dispersion, which was used as a dispersion for evaluation (group D with no masking agent added).

[0065] (2) Evaluation method The evaluation dispersions 13 to 16 and the evaluation dispersion (group D with no masking agent added) were each evaluated in the same manner as in the evaluation method for flavor in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0066] <Masking evaluation of food ingredients (vitamins) 5> (1) Preparation of dispersion for evaluation 1) 10 g of vitamins were dispersed in 990 g of water to prepare a 1% by mass vitamin dispersion. 0.04 g of seaweed-derived polyphenols (polyphenol content equivalent to 0.3% by mass relative to 100% by mass of vitamins) were added to this dispersion and stirred to obtain Dispersion 17 for evaluation.

[0067] 2) 10 g of vitamins was dispersed in 990 g of water to prepare a 1% by mass dispersion of vitamins. 0.0375 g of green tea-derived polyphenols (polyphenol content: 0.3% by mass relative to 100% by mass of vitamins) was added to this dispersion and stirred to obtain Dispersion 18 for evaluation.

[0068] 3) 10 g of vitamins were dispersed in 990 g of water to prepare a 1% by mass dispersion of vitamins. 0.0375 g of apple-derived polyphenols (polyphenol content equivalent to 0.3% by mass relative to 100% by mass of vitamins) was added to this dispersion and stirred to obtain Dispersion 19 for evaluation.

[0069] 4) 10 g of vitamins was dispersed in 990 g of water to prepare a 1% by mass dispersion of vitamins. 0.03 g of sugarcane-derived polyphenols was added to this dispersion and stirred to obtain dispersion 20 for evaluation.

[0070] 5) 10 g of vitamins was dispersed in 990 g of water to prepare a 1% by mass dispersion of vitamins, which was used as a dispersion for evaluation (group E with no masking agent added).

[0071] (2) Evaluation method The evaluation dispersions 17 to 20 and the evaluation dispersion (group E with no masking agent added) were each evaluated in the same manner as in the evaluation method for flavor in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0072] <Masking evaluation of food ingredients (corn powder) 6> (1) Preparation of dispersion for evaluation 1) 30 g of corn powder was dispersed in 970 g of water to prepare a 3% by mass corn powder dispersion. 0.04 g of seaweed-derived polyphenols (polyphenol content: 0.1% by mass relative to 100% by mass of corn powder) was added to this dispersion and stirred to obtain dispersion 21 for evaluation.

[0073] 2) 30 g of corn powder was dispersed in 970 g of water to prepare a 3% by mass corn powder dispersion. 0.0375 g of green tea-derived polyphenols (polyphenol content: 0.1% by mass relative to 100% by mass of corn powder) was added to this dispersion and stirred to obtain Dispersion 22 for evaluation.

[0074] 3) 30 g of corn powder was dispersed in 970 g of water to prepare a 3% by mass corn powder dispersion. 0.0375 g of apple-derived polyphenols (polyphenol content equivalent to 0.1% by mass relative to 100% by mass of corn powder) was added to this dispersion and stirred to obtain Dispersion 23 for evaluation.

[0075] 4) 30 g of corn powder was dispersed in 970 g of water to prepare a 3% by mass corn powder dispersion. 0.03 g of sugarcane-derived polyphenols was added to this dispersion and stirred to obtain dispersion 24 for evaluation.

[0076] 5) 30 g of corn powder was dispersed in 970 g of water to prepare a 3 mass % corn powder dispersion, which was used as a dispersion for evaluation (group F with no masking agent added).

[0077] (2) Evaluation method The evaluation dispersions 21 to 24 and the evaluation dispersion (group F with no masking agent added) were each evaluated in the same manner as in the evaluation method for flavor in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0078] <Masking evaluation of food ingredients (chicken extract) 7> (1) Preparation of dispersion for evaluation 1) 20 g of chicken extract was dispersed in 980 g of water to prepare a 2% by mass chicken extract dispersion. 0.04 g of seaweed-derived polyphenols (polyphenol content equivalent to 0.15% by mass based on 100% by mass of chicken extract) was added to this dispersion and stirred to obtain Dispersion 25 for evaluation.

[0079] 2) 20 g of chicken extract was dispersed in 980 g of water to prepare a 2% by mass chicken extract dispersion. 0.0375 g of green tea-derived polyphenols (polyphenol content equivalent to 0.15% by mass relative to 100% by mass of chicken extract) was added to this dispersion and stirred to obtain Dispersion 26 for evaluation.

[0080] 3) 20 g of chicken extract was dispersed in 980 g of water to prepare a 2% by mass chicken extract dispersion. 0.0375 g of apple-derived polyphenols (polyphenol content equivalent to 0.15% by mass based on 100% by mass of chicken extract) was added to this dispersion and stirred to obtain Dispersion 27 for evaluation.

[0081] 4) 20 g of chicken extract was dispersed in 980 g of water to prepare a 2% by mass chicken extract dispersion. 0.03 g of sugarcane-derived polyphenols was added to this dispersion and stirred to obtain dispersion 28 for evaluation.

[0082] 5) 20 g of chicken extract was dispersed in 980 g of water to prepare a 2% by mass chicken extract dispersion, which was used as a dispersion for evaluation (group G with no masking agent added).

[0083] (2) Evaluation method The evaluation dispersions 25 to 28 and the evaluation dispersion (group G with no masking agent added) were each evaluated in the same manner as in the evaluation method for flavor in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0084] <Masking evaluation of food ingredients (pork extract) 8> (1) Preparation of dispersion for evaluation 1) Evaluation dispersion 29 was obtained in the same manner as evaluation dispersion 25, except that chicken extract was replaced with pork extract.

[0085] 2) Evaluation dispersion 30 was obtained in the same manner as evaluation dispersion 26, except that chicken extract was replaced with pork extract.

[0086] 3) Evaluation dispersion 31 was obtained in the same manner as evaluation dispersion 27, except that chicken extract was replaced with pork extract.

[0087] 4) Evaluation dispersion 32 was obtained in the same manner as evaluation dispersion 28, except that chicken extract was replaced with pork extract.

[0088] 5) 20 g of pork extract was dispersed in 980 g of water to prepare a 2% by mass dispersion of pork extract, which was used as a dispersion for evaluation (group H with no masking agent added).

[0089] (2) Evaluation method Evaluation dispersions 29 to 32 and evaluation dispersion (group H with no masking agent added) were each evaluated in the same manner as in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 2.

[0090] [Table 2]

[0091] As shown in Table 2, the masking agent containing seaweed-derived polyphenols used in the examples was found to be excellent at masking unpleasant flavors derived from food ingredients. Specifically, the masking agent containing seaweed-derived polyphenols effectively suppressed the soybean odor, harshness, and bitterness derived from soy protein, the grassy odor derived from pea protein, the yeast odor derived from yeast protein, the collagen odor derived from peptides, the vitamin odor, harshness, and bitterness derived from vitamins, the grain odor and grassy odor derived from corn powder, the meat odor derived from chicken extract, and the meat odor derived from pork extract. On the other hand, the comparative examples, including green tea-derived polyphenols, apple-derived polyphenols, and sugarcane-derived polyphenols, were found to have poor masking effects.

[0092] [Masking rating for food ingredients: B] <Ingredients> (1) Masking agent 1) Polyphenols derived from seaweed [Product name: Seaweed Polyphenols; Polyphenol content (phloroglucinol equivalent) 75% by mass or more; Derived from Ascophyllum nodosum; Manufactured by Riken Vitamin Co., Ltd.] 2) Polyphenols derived from green tea (product name: Sunphenon 90LB-OP; polyphenol content 80% or more by mass; manufactured by Taiyo Kagaku Co., Ltd.) 3) Apple-derived polyphenols (trade name: APPL'IN; polyphenol content 80% or more by mass; manufactured by Unitech Foods) 4) Sugarcane-derived polyphenols (product name: Sugarcane Extract MSX-100; manufactured by Mitsui Sugar Co., Ltd.)

[0093] (2) Foods containing food ingredients 1) Powdered protein drink (product name: 100% Soy Power Protein, plain flavor; contains soy protein and vitamins; manufactured by the Health and Fitness Research Institute) 2) Powdered corn soup (product name: Potage Ace Corn; contains sweet corn powder, yeast extract powder, scallop extract powder, chicken consommé powder, etc.; manufactured by Riken Vitamin Co., Ltd.)

[0094] <Masking evaluation 1 for foods containing food ingredients (powdered protein drinks)> (1) Protein drink adjustments 1) 100g of powdered protein drink was dispersed in 900g of water to prepare a protein drink containing 10% by mass of powdered protein drink. 0.04g of seaweed-derived polyphenols (polyphenol content equivalent to 0.03% by mass based on 100% by mass of powdered protein drink) was added to this protein drink and stirred to obtain Food for Evaluation 1.

[0095] 2) 100 g of powdered protein drink was dispersed in 900 g of water to prepare a protein drink containing 10% by mass of powdered protein drink. 0.0375 g of green tea-derived polyphenols (the polyphenol content was equivalent to 0.03% by mass based on 100% by mass of the powdered protein drink) was added to this protein drink and stirred to obtain Food for Evaluation 2.

[0096] 3) 100 g of powdered protein drink was dispersed in 900 g of water to prepare a protein drink containing 10% by mass of powdered protein drink. 0.0375 g of apple-derived polyphenols (polyphenol content equivalent to 0.03% by mass based on 100% by mass of powdered protein drink) was added to this protein drink and stirred to obtain Food Product 3 for evaluation.

[0097] 4) 100g of powdered protein drink was dispersed in 900g of water to prepare a protein drink containing 10% by mass of powdered protein drink. 0.03g of sugarcane-derived polyphenols was added to this protein drink and stirred to obtain evaluation food product 4.

[0098] 5) 100 g of the powdered protein drink was dispersed in 900 g of water to prepare a protein drink containing 10% by mass of the powdered protein drink, which was used as the food for evaluation (Group A without masking agent added).

[0099] (2) Evaluation method The evaluation foods 1 to 4 and the evaluation food (group A without masking agent added) were each evaluated in the same manner as in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 3.

[0100] <Masking evaluation 2 for food containing food ingredients (powdered corn soup)> (1) Adjusting the corn soup 1) 100 g of powdered corn soup was dissolved in 1000 ml of water and boiled for 1 to 2 minutes to prepare corn soup. 0.044 g of seaweed-derived polyphenols (polyphenol content equivalent to 0.033% by mass relative to 100% by mass of powdered corn soup) was added to this corn soup and stirred to obtain Food Product 5 for evaluation.

[0101] 2) 100 g of powdered corn soup was dissolved in 1000 ml of water and boiled for 1 to 2 minutes to prepare corn soup. 0.0413 g of green tea-derived polyphenols (polyphenol content equivalent to 0.033% by mass relative to 100% by mass of powdered corn soup) was added to this corn soup and stirred to obtain Food Product 6 for evaluation.

[0102] 3) 100 g of powdered corn soup was dissolved in 1000 ml of water and boiled for 1 to 2 minutes to prepare corn soup. 0.0413 g of apple-derived polyphenols (polyphenol content equivalent to 0.033% by mass relative to 100% by mass of powdered corn soup) was added to this corn soup and stirred to obtain Food Product 7 for evaluation.

[0103] 4) 100 g of powdered corn soup was dissolved in 1000 ml of water and boiled for 1 to 2 minutes to prepare corn soup. 0.033 g of sugarcane-derived polyphenols was added to this corn soup and stirred to obtain Food 8 for evaluation.

[0104] 5) 100 g of powdered corn soup was dissolved in 1000 ml of water and boiled for 1 to 2 minutes to prepare corn soup, which was used as the food for evaluation (Group B with no masking agent added).

[0105] (2) Evaluation method Evaluation foods 5 to 8 and evaluation food (group B without masking agent added) were each evaluated in the same manner as in <Masking evaluation 1 for food material (soy protein)>. The results are shown in Table 3.

[0106] [Table 3]

[0107] As shown in Table 3, the masking agent containing seaweed-derived polyphenols used in the examples was found to be excellent at masking unpleasant flavors derived from food ingredients. Specifically, the use of a masking agent containing seaweed-derived polyphenols was found to effectively suppress the soybean odor, vitamin odor, harshness, bitterness, etc. of powdered protein drinks, and the grain odor, grassy odor, and meat odor of powdered corn soup. On the other hand, the comparative examples, including green tea-derived polyphenols, apple-derived polyphenols, and sugarcane-derived polyphenols, were found to have poor masking effects.

[0108] [Masking rating for food ingredients: C] (1) Evaluation method Soy protein, pea protein, yeast protein, and powdered protein drinks were evaluated for powderiness upon consumption. For soy protein, evaluation dispersions 1 to 4 and evaluation dispersion (masking agent-free group A) prepared in "Masking Evaluation A for Food Materials" were used. For pea protein, evaluation dispersions 5 to 8 and evaluation dispersion (masking agent-free group B) prepared in "Masking Evaluation A for Food Materials" were used. For yeast protein, evaluation dispersions 9 to 12 and evaluation dispersion (masking agent-free group C) prepared in "Masking Evaluation A for Food Materials" were used. For powdered protein drinks, evaluation foods 1 to 4 and evaluation food (masking agent-free group A) prepared in "Masking Evaluation B for Food Materials" were used. Sensory evaluations were conducted by 10 expert panelists based on the evaluation criteria shown in Table 4, and the average scores were calculated and coded according to the following criteria. A "○" indicated that the effects of the present invention were satisfied. The results are shown in Table 5.

[0109] <Standards> ○: The average score is 2.5 or more △: The average score is between 1.5 and 2.5 ×: The average score is less than 1.5

[0110] [Table 4]

[0111] [Table 5]

[0112] As shown in Table 5, the masking agent containing seaweed-derived polyphenols in the example was found to be excellent at masking the powdery texture derived from proteins.On the other hand, the comparative examples, including green tea-derived polyphenols, apple-derived polyphenols, and sugarcane-derived polyphenols, all showed poor masking effects.

Claims

1. A masking agent for unpleasant flavors derived from food ingredients, containing polyphenols derived from seaweed.

2. 2. The masking agent according to claim 1, wherein the food material is one or more selected from the group consisting of grains, extracts, proteins, protein hydrolysates, and vitamins.

3. A method for masking unpleasant flavors derived from food ingredients by adding seaweed-derived polyphenols to food.

Images