Masking composition

Abstract

An object of the present invention is to provide a masking composition having a high effect of reducing an off-flavor, that is, an undesirable odor derived from a raw material of a food or drink, a method for masking an off-flavor of a food or drink, and a food or drink in which an undesirable odor derived from a raw material is masked.SOLUTION: By using a masking composition containing a specific amount or more of ethyl caproate and isoamyl acetate in a food or drink, an off-flavor derived from raw materials of the food or drink can be reduced.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a masking composition and a method for masking off-flavors in foods and beverages. [Background technology]

[0002] Japanese food culture, including washoku (traditional Japanese cuisine) and sake, is widely accepted worldwide. Furthermore, sake-type cooking sake is widely used in the cooking process to reduce or mask unpleasant odors from ingredients, and sake with a rich brewing aroma is particularly popular. Ethyl caproate and isoamyl acetate are known to contribute to this aroma, and yeast breeding methods and strains that focus on these compounds have been reported. For example, a method for breeding yeast that produces isoamyl acetate and ethyl caproate in a balanced manner, characterized by selecting a tryptophan analog-resistant strain (Patent Document 1), and a yeast with increased ethyl caproate production capacity and decreased caproic acid production capacity (Patent Document 2) have been reported. On the other hand, as a masking technique, a masking agent for the smell of deteriorated fish paste containing at least one compound selected from the group consisting of (A) to (C): (A) 2-pentanone, 1,1-diethoxyethane, β-damascenone; (B) isoamyl lactate, 1,4-cineole, hexyl butyrate; and (C) linalyl acetate, butyl nonanoate, geranyl propylate has been reported (Patent Document 3).

[0003] However, existing masking agents are insufficient in reducing the unpleasant odors that originate from raw materials, and further improvements are needed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-269165 [Patent Document 2] Japanese Patent Application Publication No. 2017-086047 [Patent Document 3] Japanese Patent Publication No. 2020-184976 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a masking composition that is highly effective in reducing undesirable odors derived from food ingredients, and to provide a method for masking undesirable odors in foods and beverages. [Means for solving the problem]

[0006] As a result of intensive research into the above-mentioned problems, the inventors discovered that a composition containing a specific amount or more of ethyl caproate and isoamyl acetate is highly effective in masking undesirable odors in food and beverages, and thus completed the present invention.

[0007] That is, the present invention relates to the following first to fourth aspects. First, there is provided a masking composition containing alcohol, which contains 0.05 ppm or more of ethyl caproate and 0.7 ppm or more of isoamyl acetate. Second, the masking composition according to the first aspect contains 1 ppm or more of ethyl pelargonate. Third, there is provided a method for masking an off-flavor in a food or drink, which comprises allowing the masking composition according to either the first or second aspect of the present invention to coexist with the food or drink. Fourth, there is provided a method for producing a food or beverage, which includes a step of adding the masking composition described in either the first or second aspect. [Effects of the Invention]

[0008] According to the present invention, a composition containing a predetermined amount or more of ethyl caproate and isoamyl acetate and also containing alcohol can mask unpleasant odors derived from raw materials.Furthermore, by using the composition of the present invention, it is possible to provide foods and beverages in which unpleasant odors derived from raw materials are masked. DETAILED DESCRIPTION OF THE INVENTION

[0009] The masking composition of the present invention refers to a composition that can mask the off-flavor of food and beverages. Here, the off-flavor of food and beverages refers to an undesirable flavor derived from food and beverages or the raw materials of food and beverages, particularly an undesirable odor described as a fishy smell derived from livestock meat and marine raw materials. Furthermore, masking in the present invention refers to making the undesirable flavor of food and beverages, especially the undesirable odor, less noticeable.

[0010] The masking composition of the present invention contains at least a predetermined amount of ethyl caproate and isoamyl acetate, and also contains alcohol. Ethyl caproate in the present invention is a compound with CAS number 123-66-0 that exhibits an apple-like fruity aroma. Isoamyl acetate is a compound with CAS number 123-92-2 that exhibits a banana- or melon-like fruity aroma.

[0011] The amount of ethyl caproate contained in the masking composition of the present invention is preferably 0.05 ppm or more. There is no particular upper limit as long as the masking effect can be confirmed, but it is preferably 20 ppm or less. The amount of ethyl caproate contained in the masking composition of the present invention can be determined by a general analytical method using a GC-MS (gas chromatograph mass spectrometer) from the ratio to the peak area value of an internal standard substance of known concentration.

[0012] Furthermore, the amount of isoamyl acetate contained in the masking composition of the present invention is preferably 0.7 ppm or more. There is no particular upper limit as long as the amount is such that the masking effect can be confirmed, but it is preferably 20 ppm or less. The amount of isoamyl acetate contained in the masking composition of the present invention can be determined by a general analytical method using GC-MS from the ratio to the peak area value of an internal standard substance of known concentration.

[0013] Furthermore, the total amount of ethyl caproate and isoamyl acetate contained in the masking composition of the present invention is preferably 0.75 ppm or more, more preferably 1 ppm or more, and even more preferably 2 ppm or more. There is no particular upper limit to the total amount as long as the masking effect can be confirmed, but it is preferably 40 ppm or less.

[0014] The alcohol contained in the masking composition of the present invention is not particularly limited as long as it can be used in foods and beverages, but ethanol is particularly preferred. The content of ethanol contained in the composition of the present invention is not particularly limited, and an ethanol concentration that can be appropriately adjusted by a person skilled in the art depending on the form of the product, etc., can be adopted, but 2 to 20 wt% is preferred, and 3 to 18 wt% is more preferred. If the alcohol content is insufficient, it can be adjusted by adding distilled alcohol, which is commonly used in food manufacturing. The alcohol content can be determined by quantitative analysis in accordance with the analytical method prescribed by the National Tax Agency.

[0015] The masking composition of the present invention may contain other materials as long as they do not impair the effects of the present invention.

[0016] The masking composition of the present invention can be obtained by culturing yeast capable of producing a predetermined amount or more of ethyl caproate or isoamyl acetate under standard conditions. Alternatively, it can be obtained by adding a commonly available composition containing ethyl caproate or isoamyl acetate to an alcoholic fermentation product (culture solution) of yeast. For example, yeast capable of producing a predetermined amount or more of each compound may be cultured, and the resulting culture solutions or culture supernatants may be mixed. Alternatively, culture solutions or culture supernatants obtained by culturing yeast in the same culture tank may be used as the composition of the present invention. Yeast capable of producing a predetermined amount or more of ethyl caproate or isoamyl acetate can be obtained by breeding the yeast using known methods.

[0017] The yeast used to produce the masking composition of the present invention is not particularly limited as long as it can be generally used in food production, and examples thereof include baker's yeast, sake yeast, brewer's yeast, wine yeast, Torula yeast, and fission yeast. Among these, yeast capable of producing alcohol is preferred, and budding yeasts used in the production of alcoholic beverages, such as sake yeast, brewer's yeast, and wine yeast, are more preferred.

[0018] The masking composition of the present invention may further contain ethyl pelargonate. Ethyl pelargonate is a compound with CAS number 123-29-5 that exhibits a waxy odor. The ethyl pelargonate content of the masking composition of the present invention is preferably 1 ppm or more, more preferably 2 ppm or more, and even more preferably 3 ppm or more. The upper limit of the ethyl pelargonate content is not particularly limited, but preferably 20 ppm or less. The method for incorporating ethyl pelargonate into the composition of the present invention is not particularly limited as long as it is a method commonly used in food production. Commonly available ethyl pelargonate may be added, and a culture broth or culture supernatant obtained by culturing yeast capable of producing ethyl pelargonate, as well as purified versions of these, may be used. The amount of ethyl pelargonate contained in the masking composition of the present invention can be determined by the ratio to the peak area of ​​an internal standard substance of known concentration using a common analytical method using GC-MS.

[0019] When culturing yeast, a medium containing components generally used for culturing yeast can be used, including a carbon source, inorganic salts, and, as needed, amino acids, vitamins, and organic micronutrients. Because conditions favorable for alcoholic fermentation are favorable, a medium containing rice (steamed rice) or rice koji is more preferred. General culture conditions for alcoholic fermentation can be used.

[0020] The composition of the present invention can be produced by the method described in the preceding paragraphs. In addition, commonly available compositions containing a predetermined amount or more of ethyl caproate, isoamyl acetate, and alcohol can be used as the composition of the present invention. Examples of such compositions include "Sake Harusakura Genshu 21," "Sake Harusakura Tanrei," "Sake Harusakura Kojun," and "Sake Harusakura Nikiri Sake" manufactured by the applicant company.

[0021] By allowing the masking composition of the present invention to coexist with food and beverages, the off-flavor of the food and beverage can be masked. The method for allowing the masking composition of the present invention to coexist with food and beverages is not particularly limited, and the masking composition of the present invention may be added simultaneously with other ingredients when producing the food and beverage, or may be added at a different time from the other ingredients to allow them to coexist. By allowing the masking composition of the present invention to coexist with food and beverages in this way, the off-flavor of the food and beverage can be masked. Food and beverages that can use the composition of the present invention may be any food or beverage made from raw meat or marine products, including processed meat products, processed seafood products, side dishes, canned foods, sauces, soups, health foods, beverages, and meat buns. The masking composition of the present invention can particularly mask off-flavors, i.e., undesirable odors, in processed meat products, processed seafood products, side dishes, canned foods, sauces, and soups.

[0022] The food and drink produced in this manner has its off-flavor masked. That is, by the method described above, it is possible to produce a food and drink in which the off-flavor is masked by the masking composition of the present invention. [Example]

[0023] The present invention will be specifically explained below using examples, but the present invention is not limited to these examples.

[0024] (Production of Foods and Drinks Using the Composition of the Present Invention 1) Instead of producing the masking composition of the present invention, "Harusakura Sake Genshu 21" (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was used as Sample 1, which is the masking composition of the present invention. The ethyl caproate content of Sample 1 was 0.05 ppm, the isoamyl acetate content was 0.7 ppm, and the ethyl pelargonate content was below the limit of quantitation (nd). Quantitative analysis of the alcohol content using the National Tax Agency's designated analytical method revealed that it was 16.7 wt%. Sample 1 was mixed 7:3 with a mixture of food-grade ethanol and water (alcohol content: 16.7 wt%) to obtain Sample 2. Sample 2 contained 0.035 ppm of ethyl caproate, 0.49 ppm of isoamyl acetate, and below the limit of quantitation (nd). Sardine meatball soup was prepared using Sample 1 or 2, and the masking effect of the composition of the present invention was examined. Typical commercially available meatballs made from sardines were used. The seasoning liquid used in the meatball soup was prepared according to the composition shown in Table 1. All ingredients other than the samples were commercially available. The meatballs were placed in a transparent nylon / polyethylene pouch at a weight ratio of 1:2 to the seasoning liquid, and heated in a steam convection oven at 99°C for 16 minutes to prepare the meatball soup. A sensory evaluation was performed on the prepared meatball soup to examine the masking effect of the off-flavor of the meatball soup.

[0025] [Table 1]

[0026] (Sensory evaluation 1 of food and drink using the composition of the present invention) The fishball soup containing Sample 1, a composition of the present invention, had a natural flavor with little fishy smell, confirming the masking effect. On the other hand, the fishball soup containing Sample 2 had a fishy smell and no masking effect was observed. From the above, it was demonstrated that Sample 1, a composition of the present invention, can mask the off-flavor of fish.

[0027] (Production of Foods and Drinks Using the Composition of the Present Invention 2) Next, one or more of ethyl caproate, isoamyl acetate, and ethyl pelargonate were added to Sample 2 at 1 ppm, 3 ppm, or 5 ppm to obtain Samples 3 to 6. The components such as ethyl caproate contained in each sample are as shown in Table 2. Ethyl caproate, isoamyl acetate, and ethyl pelargonate were reagent grade products obtained from Tokyo Chemical Industry Co., Ltd. The masking effect of the composition of the present invention was examined by preparing sardine meatball soup using the obtained samples 3 to 6. The meatball soup was prepared by the method described in paragraph 0024. A sensory evaluation was conducted for each of the fishball soups by three trained panelists. The fishball soup with sample 1 added was given a score of 3, and the fishball soup with sample 2 added was given a score of 1, to evaluate the masking effect on the fishy odor derived from the sardines. The evaluation scale is as follows: <Evaluation scale> 5 points: Stronger masking effect than sample 1 4 points: Slightly stronger masking effect than sample 1 3 points: Masking effect similar to that of sample 1 2 points: Masking effect is slightly weaker than sample 1 1 point: The masking effect is weaker than that of Sample 1, and is about the same as that of Sample 2

[0028] [Table 2]

[0029] (Sensory evaluation 2 of food and drink using the composition of the present invention) The average scores of the evaluation results for each fishball soup are shown in Table 3. As a result, the fishball soups to which any of Samples 3 to 6 had been added were all able to mask the fishy odor derived from the sardines to the same extent as the fishball soup to which Sample 1 had been added. Furthermore, even in the test plots that received less than 3 points, no significant difference was observed compared to the fishball soup to which Sample 1 had been added. On the other hand, compared to the test group to which Sample 2 was added, all of the tests were able to significantly mask the fishy odor. Also, although the results are not shown, a good masking effect was confirmed in the fishball soup to which a sample containing 10 ppm of ethyl pelargonate was added in the presence of ethyl caproate and isoamyl acetate, and the effect was significantly higher than that of the fishball soup to which Sample 2 was added. This indicates that the masking effect increases with increasing amounts of ethyl caproate or isoamyl acetate. Furthermore, it was suggested that the masking effect is further enhanced in the presence of ethyl pelargonate.

[0030] [Table 3]

[0031] From the above, it has been shown that the composition containing ethyl caproate, isoamyl acetate and alcohol can mask the off-flavor of food and drink, especially the undesirable odor derived from livestock meat and marine raw materials.It has also been shown that the composition containing ethyl pelargonate can also achieve the same effect.Furthermore, it has been shown that the composition of the present invention can mask the off-flavor of food and drink, and can provide food and drink with reduced undesirable odor.

Claims

1. A masking composition containing an alcohol, the masking composition containing 0.05 ppm or more of ethyl caproate and 0.7 ppm or more of isoamyl acetate.

2. 2. The masking composition of claim 1, comprising 1 ppm or more of ethyl pelargonate.

3. A method for masking an off-flavor in a food or drink, comprising allowing the masking composition according to claim 1 or 2 to coexist with the food or drink.

4. A method for producing a food or beverage, comprising a step of adding the masking composition according to claim 1 or 2.

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