Masking agent for deterioration odor of acidic dairy product

Abstract

To provide a masking agent for a deterioration odor from acidic dairy products.SOLUTION: Pectin or a combination of pectin and soybean polysaccharide is used as a masking agent for a deterioration odor from acidic dairy products.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a technique for masking the stagnant odor of acidic dairy products. Specifically, the present invention relates to a stagnant odor masking agent used to mask the stagnant odor of acidic dairy products, a manufacturing method for masking the stagnant odor of acidic dairy products, and a method for masking the stagnant odor of acidic dairy products. [Background technology]

[0002] Dairy products, particularly acidic dairy products such as yogurt and fermented milk, are widely consumed because they contain proteins, fats, vitamins, minerals, etc., are nutritionally well-balanced, and are also palatable.

[0003] These dairy products have had the problem of producing a deteriorated odor, for example, when filled in a light-transmitting container and displayed in a showcase at a retail store or the like and exposed to strong light for a long period of time, the riboflavin contained in the milk is excited by the light irradiation, which in turn promotes the oxidation of sulfur-containing compounds such as methionine and cysteine ​​in a chain reaction, resulting in the generation of an off-flavor due to photodegradation (i.e., a photodegradation odor) and a significant deterioration in the aroma of the dairy product.

[0004] Therefore, as a technique for suppressing the generation of the stale odor components, a technique for adding at least two or more of L-ascorbic acid, cholecalciferol, and flavonol to a milk-containing acidic beverage (Patent Document 1), a technique for adding one or more of rutin, morin, and quercetin to a milk-containing acidic beverage (Patent Document 2), and a technique for blending milk or dairy products with at least one selected from the group consisting of epicatechin, epigallocatechin, epigallocatechin gallate, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, rosmarinic acid, and gallic acid (Patent Document 3) have been proposed. Furthermore, as a technique for masking the stale odor, a technique for blending dairy products with one or more compounds selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone has been proposed (Patent Document 4).

[0005] However, the technologies described in Patent Documents 1 to 3 are not completely effective in suppressing the generation of deterioration odor components in dairy-containing products, and therefore the generation of deterioration odor is unavoidable depending on the history and conditions of light irradiation, and further improvements are needed. Meanwhile, since the main causative substances of deterioration odor are usually not limited to the above-mentioned sulfur-containing compounds but are mixtures containing other compounds, the masking effect of the dairy product deterioration odor masking technology described in Patent Document 4 is insufficient, and there is a need for a more versatile and effective masking technology. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 3-272643 [Patent Document 2] Special Publication No. 4-21450 [Patent Document 3] Japanese Patent Application Laid-Open No. 2002-291406 [Patent Document 4] Japanese Patent Application Laid-Open No. 2010-200635 [Non-patent literature]

[0007] [Non-Patent Document 1] Nakamura, H. et al., Biosci Biotechnol. Biochem., 65, 2249-2258 (2001) [Non-patent document 2] Nakamura, H. et al., Biosci Biotechnol. Biochem., 66, 1301-1313 (2002) [Non-patent document 3] FFI Reports "Characteristics and Applications of Soybean Polysaccharides," FFI Journal, Vol. 225, No. 3, 302-306 (2020) [Non-patent document 4] M. van Aardt. et al., J. Dairy Sci. 2005, 88:881-890 [Non-Patent Document 5] AN Schiano. et al., J. Dairy Sci. 2019, 102:4877-4890 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a technology for easily and safely masking deterioration odors that may arise during the production, distribution, storage, sale, etc. of acidic dairy products, particularly the photodegradation odor of acidic dairy products that arises due to exposure to light. Specifically, the object of the present invention is to provide a deterioration odor masking agent used to mask the photodegradation odor of acidic dairy products, a method for producing acidic dairy products for masking the photodegradation odor of acidic dairy products, and a method for masking the photodegradation odor of acidic dairy products. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to solve the above problems and have found that ingredients conventionally used in foods, such as soybean polysaccharides and pectin, have the effect of masking the deterioration odor of acidic dairy products, particularly the photodeterioration odor. Based on these findings, the present inventors have confirmed that by incorporating these ingredients into acidic dairy products as acidic dairy product deterioration odor masking agents and allowing them to coexist with milk components, acidic dairy products with masked deterioration odors can be obtained, thereby completing the present invention.

[0010] The present invention was completed based on these findings and through further research, and includes the following embodiments.

[0011] (I) Deterioration odor masking agent (I-1) A masking agent for the deterioration odor of acidic dairy products, comprising at least one member selected from the group consisting of soybean polysaccharides and pectin. (I-2) The deterioration odor masking agent according to (I-1), wherein the acidic dairy product contains milk components in an amount of 0.15 to 3% by mass in terms of defatted dry matter. (I-3) A deterioration odor masking agent according to (I-1) or (I-2), wherein the deterioration odor is a deterioration odor caused by exposure to light.

[0012] (II) Method for producing acidic dairy products (II-1) A manufacturing method for masking the photodegradation odor of an acidic dairy product, The acidic dairy product contains milk components in an amount of 0.15 to 3% by mass calculated on a defatted dry matter basis, and the production method for the acidic dairy product comprises a step of blending at least one member selected from the group consisting of soybean polysaccharides and pectin and allowing it to coexist with the milk components in the acidic dairy product. (II-2) The production method described in (II-1), wherein the amount of the soybean polysaccharides blended is 0.03 to 1 mass% based on 100 mass% of the acidic dairy product, and the amount of the pectin blended is 0.05 to 1 mass% based on 100 mass% of the acidic dairy product.

[0013] (III) Masking method for the photodegradation odor of acidic dairy products (III-1) A method for masking the deterioration odor of an acidic dairy product caused by exposure to light, characterized by causing at least one member selected from the group consisting of soybean polysaccharides and pectin to coexist with milk components in the acidic dairy product. (III-2) A masking method according to (III-1), in which the acidic dairy product contains milk components in an amount of 0.15 to 3% by mass in terms of skim dry matter. [Effects of the Invention]

[0014] By using the deterioration odor masking agent or deterioration odor masking method of the present invention on an acidic dairy product, the deterioration odor that occurs when the acidic dairy product is exposed to light can be effectively suppressed. In other words, the deterioration odor masking agent for acidic dairy products or the masking method using the same of the present invention can effectively suppress the deterioration odor that occurs when the acidic dairy product is exposed to light during the stages of production, distribution, storage, display, etc., and can provide an acidic dairy product in which deterioration of flavor is suppressed. Furthermore, according to the production method of the present invention, an acidic dairy product that can effectively suppress the deterioration odor that occurs when exposed to light can be easily produced and obtained. [Brief explanation of the drawings]

[0015] [Figure 1] This figure compares the 1-octen-3-ol content measured after light irradiation for acidic milk beverages (pH 3.8) containing soybean polysaccharides at concentrations of 0.03 to 0.15% by mass in Experimental Example 2. The bar graph in the figure shows, from left to right, the results for acidic milk beverages containing soybean polysaccharides at concentrations of 0.03%, 0.05%, 0.10%, and 0.15% by mass. The vertical axis of the figure represents the internal standard peak area ratio (%) (same as in Figure 2). [Figure 2] This figure compares the contents of dimethyl disulfide and dimethyl trisulfide measured after light irradiation for acidic milk beverages (pH 3.8) containing pectin at proportions of 0.13 to 0.3% by mass in Experimental Example 2. The bar graphs in the figure show, from left to right, the results for acidic milk beverages containing pectin at 0.13%, 0.25%, and 0.30% by mass, respectively. DETAILED DESCRIPTION OF THE INVENTION

[0016] In the present invention, "acidic dairy products" refer to acidic dairy products with a pH in the range of 2.5 to 6 that are produced by processing animal milk, particularly raw cow's milk or cow's milk, and include, but are not limited to, fermented milk (including solid and liquid forms), lactic acid bacteria drinks (including live bacteria-containing types and pasteurized types), and acidic milk drinks. Acidic dairy products with a pH in the range of 3 to 4.8 are preferred, and acidic dairy products with a pH in the range of 3.3 to 4.4 are more preferred. Foods containing such acidic dairy products, such as confectioneries, desserts, frozen desserts, and frozen confections, are also included.

[0017] Fermented milk, as defined by the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (hereinafter referred to as the Milk Ordinance) based on the Food Sanitation Act, is "a paste or liquid made by fermenting milk or milk containing an equivalent or higher non-fat milk solids with lactic acid bacteria or yeast, or by freezing these." Fermented milk has a non-fat milk solids content of 8.0% or more by mass and is available in live and pasteurized varieties, including yogurt. Lactic acid bacteria beverages, as defined by the Milk Ordinance, are "beverages (excluding fermented milk) that are processed or contain primarily milk or other ingredients fermented with lactic acid bacteria or yeast," and include both dairy lactic acid bacteria beverages with a non-fat milk solids content of 3.0% or more by mass and lactic acid bacteria beverages with a non-fat milk solids content of less than 3.0% by mass. These beverages are also available in live and pasteurized varieties.

[0018] Acidic milk drinks are made from milk, skim milk, or other raw materials that are fermented by lactic acid bacteria and then consumed as is, or with the addition of sugars, fruit juice, processed fruit products, flavorings, etc., or diluted with water. Acidic milk drinks also include those made by adding lactic acid, citric acid, flavorings, etc. to milk, skim milk, etc., without lactic acid fermentation (also known as "synthetic acidic milk drinks" or "direct acidic milk drinks").

[0019] Among the acidic dairy products, the acidic milk-containing food and drink preferably contains milk components in an amount of 0.15 to 3 mass % in terms of dry matter of skim milk components per 100 mass % of the acidic dairy product.

[0020] In the present invention, the term "milk components" refers to components contained in milk and dairy products, and preferably refers to components contained in milk and dairy products excluding water and fat derived from milk. Examples of "milk components" include milk proteins (casein, whey protein), amino acids (including sulfur-containing amino acids and aromatic amino acids), carbohydrates (lactose, etc.), minerals (calcium, potassium, magnesium, phosphorus, etc.), and vitamins (vitamins A, B2, C, etc.). In this specification, "on a defatted dry matter basis" means that the amount of "milk components" is converted to the amount of milk components excluding fat and water. In the present invention, the "milk component" in the phrase "coexisting with milk components" refers to the milk components contained in the target acidic dairy product, preferably components that may cause a deteriorated odor, and examples thereof include, without limitation, lipids, proteins, amino acids, and / or vitamins.

[0021] Generally, there are two types of odors: odors sensed directly by the nose (orthonasal aromas), and odors sensed from the back of the throat in the nasal cavity when a product is placed in the mouth or swallowed (retronasal aromas). The odors targeted by the present invention may be either of these, but are preferably odors sensed from the back of the throat in the nasal cavity when a dairy product is placed in the mouth or swallowed (retronasal aromas).

[0022] In the present invention, masking the deterioration odor of an acidic dairy product does not mean completely eliminating the deterioration odor, but also includes weakening (reducing) the strength of the deterioration odor. In other words, masking the deterioration odor of an acidic dairy product means that, by containing a deterioration odor masking agent in an acidic dairy product, the odor of the acidic dairy product (test deterioration odor) is perceived as being less (reduced) than the odor of an acidic dairy product to which a deterioration odor masking agent is not added (comparative deterioration odor). This is an action effect that causes deterioration of the taste of dairy products. Such action effect can usually be evaluated and determined by a sensory test conducted by a trained expert panel. Specifically, when the odor of an acidic dairy product to which a deterioration odor masking agent (including a candidate) has been added (test retronasal aroma) is compared with the odor of an acidic dairy product to which no deterioration odor masking agent has been added (comparison retronasal aroma), if the acidic dairy product to which the deterioration odor masking agent has been added is perceived to have less odor, then the deterioration odor masking agent (candidate) can be determined to be a deterioration odor masking agent of the present invention.

[0023] The deterioration odor of acidic dairy products targeted by the present invention is preferably the odor generated when acidic dairy products are exposed to light, also referred to as photodegradation odor. The irradiated light may include ultraviolet light, visible light, and / or infrared light, which are known to cause deterioration. Examples include sunlight, fluorescent light (incandescent or fluorescent light), and LED light. As shown in the examples described below, the present invention (deterioration odor masking agent and deterioration odor masking method) can mask at least the odor (photodegradation odor) generated when an acidic dairy product is exposed to light at 20,000 lux for at least 17 hours at 10°C. The illumination intensity of fluorescent lights on shelves in convenience stores and supermarkets is approximately 2,000 lux. The 20,000 lux x 17 hours of illumination corresponds to 2,000 lux x 170 hours (approximately one week) of illumination (assuming the acidic dairy product is displayed on a shelf for one week). Therefore, acidic dairy products that contain the deterioration odor masking agent of the present invention, that are produced by the manufacturing method of the present invention, or that have been treated by the deterioration odor masking method of the present invention have the property that the light deterioration odor is masked, at least when they are exposed to light under the above conditions.

[0024] (I) Masking agent for acidic dairy product stagnant odor The masking agent for acidic dairy product stagnant odors of the present invention (hereinafter also referred to as "the present masking agent") is characterized by containing at least one member selected from the group consisting of soybean polysaccharides and pectin.

[0025] (soybean polysaccharide) Soybean polysaccharides are water-insoluble dietary fibers obtained during the production of soy protein from defatted soybeans. Soybean polysaccharides are produced from soybean refuse (okara) through the processes of hot water extraction, purification, sterilization, and drying. Soybean polysaccharides are water-soluble polysaccharides whose main sugar components are galactose, arabinose, and galacturonic acid, and also contain rhamnose, fucose, xylose, and glucose. The molecular structure of soybean polysaccharides is presumed to be a main chain structure consisting of rhamnogalacturon and galacturon, to which relatively long neutral sugar side chains consisting of galactose and arabinose are attached (see Non-Patent Documents 1 and 2).

[0026] Soybean polysaccharides are commercially available, and examples thereof include SM-700, SM-900, SM-1600, and SM-640 manufactured by San-Ei Gen F.F.I. Co., Ltd. These soybean polysaccharides are known to be added to acidic milk beverages as sour milk stabilizers to suppress the aggregation and precipitation of milk proteins under acidic conditions (Non-Patent Document 3). However, they are not known to have the effect of suppressing the photodegradation odor of acidic dairy products.

[0027] (pectin) Pectin is a complex polysaccharide found in the cell walls and middle leaves of plants. Its main component is polygalacturonic acid, which is an α-1,4-bonded unit of galacturonic acid, and the carboxyl groups of the galacturonic acid are methyl esterified. Pectin can be broadly divided into two types: high methoxyl (HM) pectin, which has a degree of esterification (DE)* of 50% or more, and low methoxyl (HM) pectin, which has a degree of esterification* of 50% or more. Less than 0% pectin is low methoxyl (LM) pectin, preferably HM pectin.

[0028] HM pectin is commercially available, for example, SM-666 manufactured by San-Ei Gen F.F.I. Co., Ltd. These HM pectins are known to be added to acidic milk beverages as sour milk stabilizers to suppress the aggregation and precipitation of milk proteins under acidic conditions (Non-Patent Document 3). However, they are not known to have the effect of suppressing the photodegradation odor of acidic dairy products.

[0029] (This masking agent) The masking agent may contain at least one selected from the group consisting of the aforementioned soybean polysaccharides and pectin, and may contain one of these alone or two in combination. The proportion of soybean polysaccharides and / or pectin contained in the masking agent may be any proportion that meets the purpose of masking odors caused by exposure to light (photodegradation odors of dairy products) when blended with an acidic dairy product and coexisting with the milk components in the acidic dairy product. To that extent, the proportion of soybean polysaccharides and / or pectin contained in the masking agent can be appropriately set with the total amount not exceeding 100% by mass.

[0030] The masking agent is used to mask odors that arise when an acidic dairy product is exposed to light. It may be in any form, including solid forms such as powder, granules, tablets, and capsules, as well as semi-solid or liquid forms such as liquids (including aqueous solutions, dispersions, and suspensions), emulsions, syrups, pastes, and gels.

[0031] When preparing at least one member selected from the group consisting of soybean polysaccharides and pectin (hereinafter sometimes collectively referred to as "the active ingredient") into the aforementioned formulation, the present masking agent can also be appropriately blended with an edible carrier (base) or additive that can be incorporated into food or beverages, depending on the formulation, to the extent that the effects of the present invention are not impaired.

[0032] By using a carrier or additive, the masking agent can be made into any dosage form, such as the solid, semi-solid, or liquid dosage forms described above. The component may be dissolved or dispersed in an aqueous solution, and an excipient such as dextrin may be added thereto, followed by powdering according to a standard method such as spray drying or freeze drying to prepare a powder formulation, or may be further granulated to prepare a granular formulation.

[0033] The amount of the masking agent used in an acidic dairy product is not limited as long as it is an amount that can mask the light deterioration odor of the acidic dairy product.

[0034] For example, when the masking agent contains soybean polysaccharides as an active ingredient, it is preferable to blend soybean polysaccharides at a ratio of 0.03% by mass or more in 100% by mass of the acidic dairy product. The upper limit is not limited in terms of the photodegradation odor masking effect. However, since the odor (soybean odor) caused by soybean polysaccharides increases as the blending amount increases, the upper limit is set to 1.0% by mass from the viewpoint of flavor.

[0035] The amount of soybean polysaccharides in an acidic dairy product can be appropriately determined depending on the amount of milk components contained in the acidic dairy product and the pH conditions. For example, without limitation, in the case of an acidic dairy product with a milk component content (total amount, the same applies hereinafter) of less than 1% by mass, calculated on a defatted dry matter basis (the same applies hereinafter), and a pH of 3.3 to 4.4, the amount of soybean polysaccharides in 100% by mass of the acidic dairy product is preferably 0.03% by mass or more. In the case of an acidic dairy product with a milk component content of less than 1 to 3% by mass and a pH of less than 3.3 to 4.4, the amount of soybean polysaccharides in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. In the case of an acidic dairy product with a milk component content of less than 1 to 3% by mass and a pH of 4.4 or higher, the amount of soybean polysaccharides in 100% by mass of the acidic dairy product is preferably 0.075% by mass or more. In addition, in the case of an acidic dairy product with a pH of 3.3 to 4.4 and a milk component content of 3% by mass or more, the blending amount of soybean polysaccharides in 100% by mass of the acidic dairy product is preferably 0.2% by mass or more.

[0036] The effective amount of the masking agent (active ingredient: soybean polysaccharides) in such acidic dairy products can be determined using the evaluation methods described in Experimental Examples 1 and 2 below. For example, a light irradiation test is conducted using an acidic dairy product (test food) containing the masking agent (active ingredient: soybean polysaccharides) and an acidic dairy product (comparison food) not containing the masking agent (active ingredient: soybean polysaccharides) using the method described in Experimental Example 2. When the amount of "1-octen-3-ol" in the test food and the comparison food after light irradiation is compared, if the amount of "1-octen-3-ol" in the test food is lower than the amount of "1-octen-3-ol" in the comparison food, it can be determined that the amount of the masking agent (soybean polysaccharides) in the test food is effective for masking photodegradation odors. Alternatively, a sensory evaluation test using a trained panel as described in Experimental Example 1 can also be conducted to evaluate the amount. Soybean polysaccharides have the effect of masking the odor of photodegradation and stabilizing sour milk. Therefore, when using a beverage as the form of an acidic dairy product (test food, comparative food), as described in Experimental Example 1 below, if soybean polysaccharides are not added, the milk components will aggregate and the product cannot be prepared in the form of a beverage. Therefore, in this case, it is desirable to use a beverage containing the minimum amount of soybean polysaccharides that exerts the effect of stabilizing sour milk (an amount that does not exert the effect of masking the odor of photodegradation) as the "comparative food."

[0037] For example, when the masking agent contains pectin as an active ingredient, it is preferable to blend pectin at a ratio of 0.05% by mass or more in 100% by mass of the acidic dairy product. While the upper limit is not limited in terms of the photodegradation odor masking effect, the higher the blend amount, the thicker the product will be and the lower its palatability will be. Therefore, when the acidic dairy product is a milk beverage, the upper limit is 1.0% by mass from the viewpoint of viscosity suppression. The blend amount of pectin in the acidic dairy product can be appropriately set depending on the amount of milk components contained in the acidic dairy product and the pH conditions. For example, although not limited, in the case of an acidic dairy product with a milk component content (total amount, the same hereinafter) of less than 1% by mass in terms of skimmed dry matter (the same hereinafter), and a pH of 3.6 to 4.4, the blend amount of pectin in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. Furthermore, In the case of acidic dairy products with a milk component content of less than 1-3% by mass and a pH of 3.6 to less than 4.4, the amount of pectin in 100% by mass of the acidic dairy product is preferably 0.25% by mass or more, and in the case of acidic dairy products with a milk component content of less than 1-3% by mass and a pH of 4.4 or higher, the amount of pectin in 100% by mass of the acidic dairy product is preferably 0.125% by mass or more. In the case of acidic dairy products with a milk component content of 3% by mass or more and a pH of 3.6 to 4.4, the amount of pectin in 100% by mass of the acidic dairy product is preferably 0.275% by mass or more.

[0038] The effective amount of the masking agent (active ingredient: pectin) to be added to such acidic dairy products can be determined by using the evaluation methods described in Experimental Examples 1 and 2 below. For example, a light irradiation test was conducted using the method described in Experimental Example 2 for an acidic dairy product (test food) containing the masking agent (active ingredient: pectin) and an acidic dairy product (comparison food) not containing the masking agent, and the amounts of "dimethyl disulfide" and "dimethyl trisulfide" after light irradiation were compared with those of the test food. When comparing the test food with a comparison food, if the amount of "dimethyl disulfide" and "dimethyl trisulfide" in the test food is less than the amount of "dimethyl disulfide" and "dimethyl trisulfide" in the comparison food, it can be determined that the amount of this masking agent (pectin) in the test food is effective for masking photodegradation odors. Alternatively, a sensory evaluation test using a trained panel, as described in Experimental Example 1, can be conducted to evaluate the effect.

[0039] Like soybean polysaccharides, pectin also has the effect of masking the odor of photodegradation and stabilizing sour milk. Therefore, when a beverage is used as the form of an acidic dairy product (test food, comparative food), as described in Experimental Example 1 below, if pectin is not added, the milk components will aggregate and the product cannot be prepared in the form of a beverage. Therefore, in this case, it is desirable to use a beverage containing the minimum amount of pectin necessary to stabilize sour milk (an amount that does not exhibit a photodegradation odor masking effect) as the "comparative food."

[0040] (II) Acidic dairy products The acidic dairy product of the present invention is a food or drink that contains the above-described masking agent in addition to milk components. The types of "acidic dairy products" are as described above. Although there are no limitations, they are preferably acidic milk-containing food and drink products that contain a total amount of milk components of 0.15 to 3% by mass, calculated as skim dry matter, per 100% by mass of the acidic dairy product. More preferably, they are acidic milk-containing beverages.

[0041] The acidic dairy product of the present invention is preferably an acidic dairy product having a pH in the range of 2.5 to 6. More preferably, it is an acidic milk beverage. The pH range is not limited, but is preferably in the range of 3 to 4.8, more preferably 3.3 to 4.4. Although not limited, the pH of an acidic dairy product containing the present masking agent having soybean polysaccharide as an active ingredient is preferably in the range of 3.3 to 4.2, and the pH of an acidic dairy product containing the present masking agent having pectin as an active ingredient is preferably in the range of 3.6 to 4.4.

[0042] The blending ratio of the present masking agent to the acidic dairy product is not particularly limited, as long as the acidic dairy product prepared by blending the present masking agent exhibits the effects of the present invention. Specifically, the blending ratio can be appropriately set and adjusted depending on the type of acidic dairy product, the content of milk components, and pH. Although not limited, examples of the blending ratio of the present masking agent to be applied to the acidic dairy product include the ratios described below.

[0043] When the masking agent contains soybean polysaccharides as an active ingredient, the proportion of soybean polysaccharides contained in 100% by mass of the acidic dairy product is preferably 0.03% by mass or more. As mentioned above, the upper limit is 1.0% by mass from the viewpoint of soybean odor. The content of soybean polysaccharides in the acidic dairy product is in the range of 0.03 to 1.0% by mass, depending on the amount of milk components contained in the acidic dairy product. The pH can be appropriately set depending on the pH conditions. For example, without limitation, in the case of an acidic dairy product with a milk component content (total amount, hereinafter the same) of less than 1% by mass on a defatted dry matter basis and a pH of 3.3 to 4.4, the soybean polysaccharide content in 100% by mass of the acidic dairy product is preferably 0.03% by mass or more. In the case of an acidic dairy product with a milk component content of less than 1 to 2.5% by mass on a defatted dry matter basis and a pH of less than 3.3 to 4.4, the soybean polysaccharide content in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. In the case of an acidic dairy product with a milk component content of less than 1 to 2.5% by mass on a defatted dry matter basis and a pH of 4.4 or higher, the soybean polysaccharide content in 100% by mass of the acidic dairy product is preferably 0.075% by mass or more. In the case of an acidic dairy product with a milk component content of 2.5% by mass or more and a pH of 3.3 to 4.4, the soybean polysaccharide content in 100% by mass of the acidic dairy product is preferably 0.2% by mass or more. The effective content of the masking agent (soybean polysaccharide) in such dairy products can be determined by using the evaluation methods described in Experimental Examples 1 and 2 below, as described above.

[0044] When the masking agent contains pectin as an active ingredient, the proportion of pectin in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. When the acidic dairy product is a milk beverage, the upper limit is 1.0% by mass from the viewpoint of viscosity suppression. The pectin content in the acidic dairy product can be appropriately set within the range of 0.05 to 1.0% by mass depending on the amount of milk components contained in the acidic dairy product and the pH conditions. For example, although not limited thereto, in the case of an acidic dairy product with a pH of 3.6 to 4.4 and a milk component content (total amount, the same applies hereinafter) of 0.5% by mass or less calculated on a defatted dry matter basis, the blended amount of pectin in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. In the case of acidic dairy products with a milk component content of less than 0.5 to 2.5% by mass, calculated on a skim dry matter basis, and a pH of 3.6 to less than 4.4, the amount of pectin in 100% by mass of the acidic dairy product is preferably 0.2% by mass or more, and in the case of acidic dairy products with a milk component content of less than 0.5 to 2.5% by mass, calculated on a skim dry matter basis, and a pH of 4.4 or higher, the amount of pectin in 100% by mass of the acidic dairy product is preferably 0.125% by mass or more. In the case of acidic dairy products with a milk component content of 2.5% by mass or more, calculated on a skim dry matter basis, and a pH of 3.6 to 4.4, the amount of pectin in 100% by mass of the acidic dairy product is preferably 0.275% by mass or more. The effective content of the masking agent (pectin) in such dairy products can be determined by using the evaluation methods described in Experimental Examples 1 and 2 below, as described above.

[0045] The soybean polysaccharides and / or pectin may be added at any stage in the production process of the acidic dairy product, as long as they are blended into the acidic dairy product.

[0046] Thus, the acidic dairy product of the present invention is characterized in that, by containing soybean polysaccharides and / or pectin, the odor caused by exposure to light (deteriorated dairy product odor) is masked, compared to acidic dairy products that do not contain either of these.

[0047] Whether or not the deterioration odor of an acidic dairy product is masked can be evaluated by exposing a dairy product (test food) containing the masking agent to a dairy product (comparison food) with the same composition as the test food except that the masking agent is not added to the test food under 20,000 lux fluorescent light at 10°C for 17 hours, and then comparing the odors (retronasal aromas) of the two products. In this evaluation, if the test food has less odor (deteriorated dairy odor) than the comparison food, it can be determined that the deterioration odor of an acidic dairy product (photodeteriorated odor) is masked by the addition of the masking agent to the test food. Specific evaluation methods can be performed as described in the experimental examples below.

[0048] Instead of the sensory evaluation test, a test can be conducted to compare the amount of the component that causes the stale odor contained in the test food and the control food after light exposure. Here, the component that causes the stale odor is "1-octen-3-ol" if the test product is an acidic dairy product containing soybean polysaccharides. If the test product contains pectin, In the case of acidic dairy products containing dimethyl disulfide and / or dimethyl trisulfide, the test food is more susceptible to the inferior When the amount of the component that causes the odor is small, it can be determined that the acidic dairy product odor (light-degraded odor) is masked by adding this masking agent to the test food.Specific evaluation methods can be performed according to the experimental examples described below.

[0049] In this way, the deterioration odor of acidic dairy products can be masked by the simple method of adding and blending this masking agent during the production process of acidic dairy products, and as a result, acidic dairy products in which the deterioration odor (light-deterioration odor) has been eliminated or reduced can be prepared and provided.

[0050] (III) A method for producing an acidic dairy product to mask the stagnant odor of the acidic dairy product The acidic dairy product of the present invention described above is only required to contain the masking agent in the final acidic dairy product, and to that extent, the method for producing the acidic dairy product of the present invention, such as the timing and method of adding the masking agent, is not particularly limited. In other words, the production method of the present invention is a method for producing an acidic dairy product for masking the deterioration odor, preferably the photodeterioration odor, of an acidic dairy product, and the method includes a step of blending at least one selected from the group consisting of soybean polysaccharides and pectin in the production process of the acidic dairy product. Note that the acidic dairy product (type, milk component content, pH, etc.), the type and content of soybean polysaccharides, and the type and content of pectin targeted in the production method of the present invention are as described above, and the above descriptions are incorporated herein by reference.

[0051] (IV) Method for masking the odor of acidic dairy products The method for masking the stagnant odor of an acidic dairy product of the present invention can be carried out by blending at least one selected from the group consisting of soybean polysaccharides and pectin with an acidic dairy product and allowing it to coexist with the milk components in the acidic dairy product. The acidic dairy product (type, milk component content, pH), soybean polysaccharides, and pectin that are the subject of the present invention, including their blending ratios relative to the acidic dairy product, are as described above in (I) to (II), and the above descriptions are incorporated herein by reference.

[0052] Whether or not the deterioration odor of an acidic dairy product is masked by blending soybean polysaccharides and / or pectin (the active ingredient) can be evaluated by comparing the deterioration odor of an acidic dairy product (test food) blended with an effective amount of the active ingredient after exposure to light with the deterioration odor of a dairy product (comparison food) identical to the test food except that the active ingredient is not blended in an effective amount after exposure to light. In this evaluation, if the test food has less deterioration odor than the comparison food, it can be determined that the deterioration odor of the test food is masked by blending the active ingredient. Specific evaluation methods can be performed according to the experimental examples described below.

[0053] Instead of the above sensory evaluation test, a test can be conducted to compare the amount of components that cause the stale odor contained in the test food and the comparison food after light exposure. Here, the components that cause the stale odor are "1-octen-3-ol" if the test product is an acidic dairy product containing soybean polysaccharides, and "dimethyl disulfide" and / or "dimethyl trisulfide" if the test product is an acidic dairy product containing pectin. In this evaluation, the test food contains fewer of the stale odor components than the comparison food. When the amount of the component that causes the odor is small, it can be determined that the acidic dairy product odor (light-degraded odor) is masked by adding this masking agent to the test food.Specific evaluation methods can be performed according to the experimental examples described below.

[0054] In this way, by simply incorporating this active ingredient, the light-deterioration odor of acidic dairy products can be masked, and as a result, dairy products can be prepared and provided that do not have or have attenuated (reduced) the deterioration odor caused by exposure to light.

[0055] As described above, in this specification, the terms "comprise" and "contain" encompass the meanings of "consist of" and "consist essentially of." [Example]

[0056] The present invention will be explained below using experimental examples to aid in understanding the configuration and effects of the present invention. However, these experimental examples are not intended to limit the present invention in any way. Unless otherwise specified, the following experiments were conducted at room temperature (25±5°C) and atmospheric pressure. The panelists employed in each experimental example were trained and qualified sensory evaluators engaged in the sensory evaluation of food and beverage odors, and conducted the experiments after receiving extensive training in the sensory evaluation of the odor of acidic dairy products. Unless otherwise specified, "%" in the following descriptions means "% by mass" and "parts" means "parts by mass."

[0057] The raw materials used in the following experimental examples are as follows. The blending amounts of each component listed in the tables below are the amounts for each product. Soybean polysaccharides: SM-1600 *Manufactured by San-Ei Gen F.F.I. Co., Ltd. Pectin: SM-666 *Manufactured by San-Ei Gen F.F.I. Co., Ltd. Skim milk powder: *Megmilk Snow Brand Co., Ltd. Skim milk powder is defined by the "Order Concerning the Compositional Standards of Milk and Dairy Products" under the Food Sanitation Act as "raw milk, cow's milk, or special milk from which the milk fat has been removed, with almost all of the water removed and made into a powder." The compositional standards stipulate a milk solids content of 95.0% or more and a moisture content of 5.0% or less. According to the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan, 100g of skim milk powder contains 34.0g of protein, 53.3g of carbohydrates, 1.0g of fat, and 3.8g of water. In other words, 100% skim milk powder by mass contains a total of 4.8% fat and water by mass.

[0058] Experimental Example 1: Evaluation of the masking effect on the light-degraded odor of an acidic beverage containing milk (sensory evaluation) A panel of 10 people was asked to evaluate the deterioration odor (photodeterioration odor) of milk-containing acidic beverages (test beverage, comparison beverage) containing candidate masking agents (soybean polysaccharides, pectin) after a light exposure test. The evaluation of photodegradation odor was carried out by having each panel drink the test beverage and the comparison beverage and compare the odor (retronasal aroma) perceived from the oral cavity to the nasal cavity between the test beverage and the comparison beverage. Furthermore, a milk-containing acidic beverage cannot be produced without a candidate masking agent that also has the effect of stabilizing sour milk, as the milk components will aggregate. For this reason, a milk-containing acidic beverage containing the minimum amount of candidate masking agents (soybean polysaccharides, pectin) that exhibited the effect of stabilizing sour milk was selected as the "comparison beverage." Furthermore, at the minimum amount that exhibited the effect of stabilizing sour milk, none of the candidate masking agents (soybean polysaccharides, pectin) exhibited any photodegradation odor masking effect.

[0059] (1) Preparation of test beverages and comparative beverages As shown in Table 1, the candidate masking agent (soybean) was added to the acidic milk beverage (pH 3.3-4.4). Various test and comparative beverages were prepared by blending candidate masking agents (polysaccharides, pectin). The formulations of the milk-containing acidic beverages are shown in Table 1, and the types and amounts of candidate masking agents blended are shown in Tables 2 to 7, respectively.

[0060] [Table 1]

[0061] [Table 2]

[0062] [Table 3]

[0063] [Table 4]

[0064] [Table 5]

[0065] [Table 6]

[0066] [Table 7]

[0067] Each beverage (test beverage, comparison beverage) was exposed to 20,000 lux fluorescent light for 17 hours while maintained at 10°C. Note that the "20,000 lux fluorescent light x 17 hours" light exposure condition is equivalent to "2000 lux fluorescent light x 7 days" light exposure when converted to the 2000 lux intensity of fluorescent lights used on convenience store shelves.

[0068] (2) Evaluation of the photodegradation odor of acidic milk-containing beverages (determination of the lower limit of the effect) Ten panelists drank the milk-containing acidic beverages (each test beverage and comparison beverage) after light exposure and evaluated the photodegradation odor of each test beverage by comparing it with its corresponding comparison beverage. Specifically, they compared the test beverage with its corresponding comparison beverage. For the test beverage in which the photodegradation odor of the comparison beverage was eliminated or reduced, the concentration of the test beverage containing the lowest amount of candidate masking agent was designated the "lower limit concentration for photodegradation masking effect" or "lower limit of effectiveness." Each panelist drank the milk-containing acidic beverages before and after light exposure to understand the photodegradation odor of the milk-containing acidic beverages. They then shared the odor and its severity with each other and adjusted their internal standards to be equal (this also applies to the experiments following Experimental Example 2). The results of the evaluation were determined by consensus among the 10 panelists.

[0069] The lower limit concentrations of the candidate masking agents that exhibit the photodegradation masking effect are shown in the "Lower limit of effect" column of Tables 2 to 7 for Formulation Examples 1-1 to 1-6, respectively. These results confirmed that in milk-containing acidic beverages with 0.15 to 3% milk component (skim milk powder) (0.1428 to 2.856% skim dry matter equivalent) and pH 3.3 to 4.4, the deterioration odor (photo-degradation odor) caused by exposure to light can be suppressed by incorporating soy polysaccharides at 0.03% or more, preferably 0.05% or more, and more preferably 0.075% or more. Furthermore, in milk-containing acidic beverages with 0.15 to 3% milk component (0.1428 to 2.856% skim dry matter equivalent) and pH 3.6 to 4.4, the deterioration odor (photo-degradation odor) caused by exposure to light can be suppressed by incorporating pectin at 0.05% or more, preferably 0.125% or more, and more preferably 0.25% or more.

[0070] (3) Evaluation of milk-containing acidic beverages (determining the upper limit of the compounding amount of candidate masking agents) The upper limit of the amount of candidate masking agents (soybean polysaccharides, pectin) to be blended (upper limit of blending: upper limit of concentration of candidate masking agents to be blended in the milk-containing acidic beverage) was determined. Specifically, using the milk-containing acidic beverage of Formulation Example 1-2 as an example, the upper limit of the amount of candidate masking agents (soybean polysaccharides, pectin) to be blended in the test beverage was determined. ) was increased to investigate whether problems would occur with increasing the amount of compounding. The results are shown in Table 8.

[0071] [Table 8]

[0072] For the milk-containing acidic beverage of Formulation Example 1-2, the relationship between the amount of candidate masking agent (soybean polysaccharides, pectin) and the viscosity of the prepared milk-containing acidic beverage is shown in Table 9. The viscosity of the milk-containing acidic beverage was measured for one minute at 60 rpm using a BL-type rotational viscometer, adjusting the temperature of the milk-containing acidic beverage to 8°C. The results are shown in Table 9.

[0073] [Table 9]

[0074] As shown in Table 9, the addition of soy polysaccharides to a milk-containing acidic beverage has almost no effect on the viscosity of the beverage. In contrast, it was confirmed that pectin affects the viscosity of the beverage, and that the viscosity of the beverage increases significantly when the amount of pectin added exceeds 1%.

[0075] As shown in Table 9, the upper limit (upper limit) for the amount of soy polysaccharides and pectin that could be added to a milk-containing acidic beverage was 1%. When added at levels greater than 1%, soy polysaccharides gave off a soybean smell, and pectin became too viscous, making it unsuitable for a beverage (Table 9). Therefore, it was confirmed that the amount of candidate masking agents (soybean polysaccharides, pectin) that exhibit photodegradation masking effects while maintaining practicality as a beverage should be added to a milk-containing acidic beverage: for soybean polysaccharides, 0.03 to 1%, preferably 0.05 to 1%, more preferably 0.075 to 1%; and for pectin, 0.05 to 1%, preferably 0.125 to 1%, more preferably 0.25 to 1%.

[0076] Experimental Example 2: Evaluation of masking effect against light-degraded odor of acidic beverage containing milk (instrumental analysis) A milk-containing acidic beverage (test beverage) containing candidate masking agents (soybean polysaccharides, pectin) was irradiated with light, and the amounts of three components (dimethyl disulfide, dimethyl trisulfide, 1-octen-3-ol) contained in the test sample after light irradiation were measured by GC / MS analysis. The above three components are known to be the cause of the light deterioration odor of dairy products (non-patented). See references 4 and 5).

[0077] (1) Preparation of test beverages As shown in Tables 10 and 11, the candidate masking agents (Table Various test beverages were prepared by blending the above ingredients (Table 10: soybean polysaccharides, Table 11: pectin).

[0078] [Table 10]

[0079] [Table 11]

[0080] Each beverage (test beverage) was maintained at 10°C and irradiated with fluorescent light (20,000 lux x 17 hours).

[0081] (2) Evaluation of the light-degraded odor of acidic milk-containing beverages The test beverage after fluorescent light irradiation was subjected to GM / MS analysis to measure the amounts of the three components (dimethyl disulfide, dimethyl trisulfide, 1-octen-3-ol) contained in the test beverage after fluorescent light irradiation. Ta.

[0082] [GC / MS analysis] After adding 140 μg of 3-heptanol as an internal standard to 140 g of sample, the mixture was extracted with 200 mL of dichloromethane under gentle stirring, and the dichloromethane layer was concentrated to 0.5 mL and subjected to GC / MS analysis. GC: Agilent Technologies 7890A GC MS: Agilent Technologies 5975C Inert XL MSD Capillary column: Agilent Technologies DB-WAX, length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm Temperature program: 50°C, hold for 2 minutes, then 3°C / min, then 220°C Carrier gas: Helium Injection port pressure: 25 psi, constant pressure mode Detected ions: dimethyl disulfide m / Z 94 dimethyl trisulfide m / Z 126 1-octen-3-ol m / Z 57

[0083] The evaluation results for Formulation Examples 2-1 to 2-4 are shown in Table 12 and FIG.

[0084] [Table 12]

[0085] As shown in Table 12 and Figure 1, it was confirmed that the amount of 1-octen-3-ol in the acidic milk beverage after light irradiation decreased as the amount of soy polysaccharides added increased. This indicates that the addition of soy polysaccharides inhibits the production of 1-octen-3-ol in the acidic milk beverage after light irradiation.

[0086] The evaluation results for Formulation Examples 3-1 to 3-3 are shown in Table 13 and FIG.

[0087] [Table 13]

[0088] As shown in Table 13 and Figure 2, it was confirmed that the amount of dimethyl disulfide in the acidic milk beverage after light irradiation decreased as the amount of pectin added increased. A similar trend was also observed for dimethyl trisulfide. This suggests that the addition of pectin increases the amount of dimethyl disulfide in the acidic milk beverage after light irradiation. The formation of dimethyl disulfide and dimethyl trisulfide in acidic milk-containing beverages is suppressed. It can be seen that...

Claims

1. A masking agent for the staling odor of acidic dairy products, containing pectin or pectin and soybean polysaccharides.

2. The deterioration odor masking agent according to claim 1, wherein the acidic dairy product contains milk components in an amount of 0.15 to 3% by mass in terms of defatted dry matter.

3. The deterioration odor masking agent according to claim 1 or 2, wherein the deterioration odor is a deterioration odor caused by exposure to light.

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