Masking agents for bean odor, grain odor, and meat odor, and their manufacturing method.

Abstract

The present invention provides an agent for masking beany odors, grain odors, or meat odors in soy-containing foods, soy milk, brown rice, bran bread, or other foods and beverages containing legumes, grains, or meat. [Solution] The present invention provides an agent for masking the bean odor, grain odor, or meat odor of foods and beverages containing beans, grains, or meat according to the present invention. This agent consists of an edible oil composition obtained by immersing one or more selected from seaweed, mushrooms, or seafood in edible oil, in which their oil-soluble components are extracted into the edible oil. By using this as is, or diluted with edible oil, etc., during or after the production of foods and beverages containing beans, grains, or meat, foods and beverages containing beans, grains, or meat with the bean odor, grain odor, or meat odor masked can be produced.

Description

Technical Field

[0001] The present invention relates to an agent for masking the bean odor, cereal odor, and livestock meat odor of food and drink products having bean odor, cereal odor, or livestock meat odor, a method for producing the same, and food and drink products in which the bean odor, cereal odor, or livestock meat odor is masked.

Background Art

[0002] Soybean processed products and brown rice are foods rich in nutritional value and nutrients, but there are also consumers who avoid them due to their unique odors such as bean odor and old rice odor. Bean odor is an unpleasant odor called soybean odor or green grass odor, and is said to be caused by components such as hexanal, hexanol, and 1-octen-3-ol. In order to suppress bean odor, various methods have been studied, such as heat treatment to inactivate lipoxygenase, physicochemical treatment, microbial treatment, addition of fragrances and lactic acid bacteria, and development of lipoxygenase-deficient soybeans. Cereal odor is a fragrance reminiscent of dried powder of cereals from the epidermis and germ of cereals such as brown rice and bran, and is also called old rice odor or miscellaneous grain odor. Livestock meat odor includes internal organ odor (offal odor), grassy odor, and animal odor. Grass odor refers to the green, grassy odor peculiar to beef obtained from cattle fattened on pasture.

[0003] As a masking composition containing edible oil and fat for unpleasant fragrances, at least one bitter component selected from (B) 15 to 50% by weight of cocoa powder and cocoa mass, and (C) 12 to 44% by weight of oil and fat, by combining a specific bitter component and a specific amount of oil and fat, it is possible to mask at least one unpleasant fragrance selected from the group consisting of component (A) turmeric, Korean ginseng, ashwagandha, kansa, Tianqi ginseng, ginger, maca, garlic, agaricus, Ezoukogii, Meshimakobu, Mekabu, arame, Hondawara, Akamoku, mozuku, hijiki, Indian dates, licorice, and hasshou beans, as described in Patent Document 1.

[0004] Other compositions for masking bean odors and other off-flavors that contain edible oils include a composition containing edible oil, branched cyclodextrin, and extracts of cinnamon, ginger, sage, thyme, and rosemary (Patent Document 2). Furthermore, a technique has been reported (Patent Document 3) for masking the rice bran odor of defatted rice bran by mixing gluten with defatted rice bran obtained by oil extraction. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2008-43217 [Patent Document 2] Japanese Patent Publication No. 2017-189236 [Patent Document 3] Japanese Patent Publication No. 2010-227096 [Overview of the project] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a bean odor, grain odor, or meat odor masking agent and a method for producing the same, which includes an edible oil and fat composition that functions as a masking agent for bean odor, grain odor, or meat odor in food and beverages having a bean odor, grain odor, or meat odor, and to provide food and beverages containing beans, grains, or meat in which the bean odor, grain odor, or meat odor is masked. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors of the present invention have found that a flavor oil, which is an edible oil composition obtained by immersing one or more of the ingredients of dashi (Japanese soup stock), such as seaweed, mushrooms, or seafood, in edible oil, and in which the oil-soluble components of these ingredients are extracted into the edible oil, can mask the beany, grain, or meaty odors of foods and beverages containing beans, grains, or meat, and have thus completed the present invention.

[0008] The present invention relates to the following (1) to (3) bean odor, grain odor, or meat odor masking agent. (1) An edible oil containing one or more oil-soluble components from seaweed, mushrooms, or seafood, which is used as a masking agent for bean odor, grain odor, or meat odor. (2) The masking agent according to (1) above, wherein the edible oil is one or more selected from canola oil, sunflower oil, rice bran oil, and corn oil. (3) The masking agent according to (1) above, wherein the seaweed is brown algae, the mushrooms are shiitake or enokitake, or the seafood is dried fish or dried sardines.

[0009] Furthermore, the present invention relates to (4) and (5) below, methods for producing bean odor, grain odor, or meat odor masking agents, or (6) an oil and fat composition for food and beverages containing beans, grains, or meat. (4) A method for producing a bean odor, grain odor, or meat odor masking agent, comprising the step of immersing 100 parts by mass of edible oil and fat in 0.1 to 70 parts by mass of one or more selected from seaweed, mushrooms, and seafood, on a dry weight basis. (5) The manufacturing method according to (4) above, wherein the immersion step is performed at 40 to 200°C for 1 minute or more. (6) An oil and fat composition for food and beverages containing beans, grains, or meat, comprising a bean odor, grain odor, or meat odor masking agent as described in any of (1) to (3) above.

[0010] Furthermore, the present invention relates to (7), (8) legumes, grains, or meat-containing food and beverages, or (9) a method for masking the bean odor, grain odor, or meat odor. (7) Food and beverages containing beans, grains, or meat, which include a bean odor, grain odor, or meat odor masking agent as described in any of (1) to (3) above. (8) The food or beverage containing beans, grains, or meat as described in (7) above, wherein the food or beverage containing beans, grains, or meat is a soybean-containing food, soy milk, brown rice, or bran bread. (9) A method for masking bean odor, grain odor, or meat odor by adding a bean odor, grain odor, or meat odor masking agent described in any of (1) to (3) above before or after cooking food or beverages containing beans, grains, or meat. [Effects of the Invention]

[0011] By using the bean odor, grain odor, or meat odor masking agent of the present invention in food and beverages containing beans, grains, or meat, the bean odor, grain odor, or meat odor from the beans, grains, or meat can be masked, making it possible to produce food and beverages containing beans, grains, or meat with a good flavor. Furthermore, when using edible oils containing oil-soluble components from seaweed, the oil itself has a seaweed aroma, but the food to which it is added does not acquire the seaweed aroma. Therefore, adding a masking agent does not affect the flavor of the food. [Modes for carrying out the invention]

[0012] In this invention, masking means reducing or eliminating the beany, grain, or meaty odor perceived before or during consumption of foods and beverages containing beans, grains, or meat. It does not necessarily mean reducing or eliminating the odor components of the beans, grains, or meat themselves.

[0013] The present invention provides a masking agent for bean odor, grain odor, or meat odor for food and beverages containing beans, grains, or meat, comprising an edible oil composition (flavor oil) containing one or more oil-soluble components from seaweed, mushrooms, or seafood. Seaweed, mushrooms, or seafood are ingredients used to obtain broth. By immersing these seaweed, mushrooms, or seafood in edible oil and heating it, their oil-soluble components are extracted, resulting in flavored oils with added aroma and fragrance. The present invention uses these ingredients to mask the beany, grain, or meaty odors of foods and beverages containing beans, grains, or meat.

[0014] The edible oils and fats used in the bean odor, grain odor, or meat odor masking agent of the present invention are not particularly limited and include, for example, various vegetable oils and animal oils such as corn oil, cottonseed oil, soybean oil, rapeseed oil, canola oil, rice oil, sunflower oil, safflower oil, wheat germ oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, beef tallow, milk fat, lard, fish oil, whale oil, and other processed oils and fats obtained by hydrogenation, fractionation, transesterification, etc., as well as synthetic oils. Furthermore, the edible oils and fats may be extracted from plants that have been improved using genetic modification technology. For example, in the case of canola oil, sunflower oil, safflower oil, soybean oil, etc., oils and fats obtained from high-oleic varieties with increased oleic acid content can be used. From the viewpoint of workability, it is preferable that the oils and fats are liquid at 25°C. For example, soybean oil, canola oil, corn oil, cottonseed oil, palm olein, rice bran oil, and sunflower oil are preferred, and canola oil, high-oleic canola oil, rice bran oil, corn oil, and high-oleic sunflower oil are particularly effective at masking bean odors, grain odors, or meat odors.

[0015] Edible oils and fats may contain additives commonly used in edible oils and fats, to the extent that they do not inhibit the effects of the present invention. Examples include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, ascorbic acid fatty acid esters, lecithin, lignans, coenzyme Q, γ-oryzanol, silicones, tocopherols, and the like.

[0016] The present invention's bean odor, grain odor, or meat odor masking agent is an edible oil composition containing edible oils that include oil-soluble components derived from seaweed, mushrooms, or seafood, which are materials used to obtain broth. Seaweeds are not particularly limited as long as they are materials for obtaining dashi. For example, brown seaweeds such as kelp, wakame, hiziki, mozuku, etc., green seaweeds such as aonori, aosa, kasanori, etc., red seaweeds such as tengusa, asakusanori, funori, ogonori, etc. can be mentioned. When using brown seaweeds, the masking effect is higher, which is preferable. Among them, when using kelp and wakame, the resulting flavored oil itself has the aroma of seaweeds, but it has the advantage that the aroma does not adhere to food and beverages containing beans, grains or livestock meat. Therefore, it can be preferably used for foods that are not seasoned or have a light seasoning. The type of kelp is not limited and can be generally available ones. For example, true kelp, Rishiri kelp, Rausu kelp, Hidaka kelp, long kelp, thick-leaved kelp, fine cloth kelp, gagome kelp, etc. can be mentioned.

[0017] As for mushrooms, for example, shiitake, shimeji, matsutake, maitake, mushroom, enoki mushroom, etc. can be used, and shiitake and enoki mushroom are preferable. When using mushrooms, although the masking effect of the smell of beans, grains or livestock meat can be obtained, the flavor of mushrooms may adhere to the food. As for seafood, for example, katsuobushi, dried small fish, dried scallops, etc. can be used, and katsuobushi and dried small fish are preferable. Katsuobushi is obtained by repeating the roasting process and the simmering process after the boiling process of fresh fish or thawed frozen fish, and then making it into katsuobushi. For example, bonito katsuobushi, Sotoya bonito katsuobushi, mackerel katsuobushi, sardine katsuobushi, amberjack katsuobushi, tuna katsuobushi, etc. can be mentioned. Dried small fish is obtained by boiling and then drying fresh fish or thawed frozen fish, and examples include dried sardines, dried amberjacks, and dried tongues. Among them, bonito and sardines are preferable, and a high masking effect of the smell of beans, grains or livestock meat can be obtained, but the flavor of bonito or sardines may adhere to the food. The seaweeds, mushrooms, or seafood to be immersed in edible oil may also be the residue (dashi scraps) after extracting dashi with water. By using dashi scraps as raw materials, dashi scraps that may otherwise be discarded can be effectively utilized, and it can also contribute to reducing food loss. In addition, by using dashi scraps, it is difficult for the aroma to adhere to food and beverages containing beans, grains or livestock meat, which is preferable.

[0018] For seaweeds, mushrooms, or seafood to be immersed in edible oil, dried products can be used. The dried product refers to a product whose moisture content has been reduced to 30% by mass or less through processes such as heating or reduced pressure. Since the flavor is concentrated, a strong flavor is imparted by the edible oil. The drying method is not limited, and examples include natural drying, hot air drying, fluidized bed drying, drum drying, low-temperature drying, freeze drying, pressure drying, powder spray drying, etc. In addition, for seaweeds, mushrooms, or seafood to be immersed in edible oil, crushed or ground products can also be used. By crushing or grinding, the surface area increases, making it easier for the flavor to emerge. It may be dried after cutting, crushing, or grinding, or may be cut, crushed, or ground after drying.

[0019] The step of immersing seaweeds, mushrooms, or seafood in edible oil can be carried out by known methods. Depending on the amount, size, or type of seaweeds, mushrooms, or seafood, the amount or type of edible oil, etc., conditions such as immersion time, immersion temperature, and presence or absence of stirring can be appropriately determined. The immersion may be carried out by standing still or may be carried out with appropriate stirring. The amount of seaweeds, mushrooms, or seafood is preferably 0.1 to 70 parts by mass (in terms of dry mass), more preferably 1 to 60 parts by mass (in terms of dry mass), still more preferably 3 to 50 parts by mass (in terms of dry mass), and even more preferably 5 to 40 parts by mass, per 100 parts by mass of edible oil, selected from one or more of seaweeds, mushrooms, and seafood. By using a predetermined amount, a sufficient masking effect for bean odor, cereal odor, or livestock meat odor can be imparted. Although the suitable amount for edible oil varies depending on the amount, size, and type of seaweeds, mushrooms, or seafood, generally, the flavor of the oil-soluble components extracted into the edible oil is proportional to the amount of seaweeds, mushrooms, or seafood, and it becomes stronger when powdered.

[0020] The immersion temperature should be such that the components in the seaweed, mushrooms, or seafood are sufficiently transferred into the oil, for example, 40 to 200°C, preferably 60 to 180°C, more preferably 80 to 170°C, and even more preferably 100 to 150°C. If the extraction temperature is too low, it will be difficult to obtain the masking effect of bean, grain, or meat odors, and if it is too high, other flavors may be added. The immersion time should be sufficient to allow the components in the seaweed, mushrooms, or seafood to transfer into the oil, and it also depends on the temperature. For example, it can be 10 seconds to 2 weeks, preferably 20 seconds to 24 hours, more preferably 40 seconds to 12 hours, even more preferably 1 minute to 6 hours, and can also be 2 minutes to 4 hours or 3 minutes to 2 hours.

[0021] After immersion extraction, the added seaweed, mushrooms, or seafood can be separated and removed by separation means such as filtration or centrifugation to obtain a bean odor, grain odor, or meat odor masking agent containing oil-soluble components. The obtained bean odor, grain odor, or meat odor masking agent of the present invention may be used as is, or it may be diluted with edible oil or water before use. When diluting with water, an emulsifier is added and stirred to use as an emulsified solution. In this way, an oil and fat composition for food and beverages containing beans, grains, or meat containing a bean odor, grain odor, or meat odor masking agent can be appropriately obtained.

[0022] The bean, grain, or meat odor masking agent of the present invention is used by adding it to foods and beverages containing beans, grains, or meat. Foods and beverages containing beans, grains, or meat refer to foods that contain a large amount of beans, grains, or meat. For example, legumes include soybeans, adzuki beans, peas, chickpeas, kidney beans, broad beans, and green peas. Legume-containing foods and beverages include cooked beans such as boiled beans and roasted beans, processed bean pastes such as sweet bean paste, structured plant protein products containing legumes such as granular soy protein, bean-containing beverages such as unsweetened soy milk, sweetened soy milk, soy milk beverages, and soy protein beverages, as well as other processed bean foods such as tofu, fried tofu, ganmodoki (fried tofu patties), thick fried tofu, yuba (tofu skin), okara (soy pulp), and kinako (roasted soybean flour), and foods containing these. In addition, bakery products, noodles, and fried foods containing legume-based food ingredients such as whole grain soy flour, whole fat soy flour, defatted soy flour, isolated soy protein, concentrated soy protein, pea protein, and chickpea protein are also included.

[0023] For example, grains include rice, wheat, corn, buckwheat, millet, and barnyard millet, and grain-containing foods and beverages include rice dishes, bakery items, noodles, fried foods, and beverages containing grains such as oat milk. In particular, products containing grain bran, hulls, hypocotyls, etc., tend to have an unpleasant grain odor, so the effects of the present invention are more pronounced. Examples include brown rice and its processed products, whole wheat flour, bran, hypocotyls, etc., used in bakery products and noodles.

[0024] For example, examples of meat include beef, pork, lamb, horse, chicken, duck, and fish, and other edible parts besides meat, such as organs, may also be used. There are no particular restrictions on meat-containing foods and beverages as long as they contain the aforementioned meat, and they can be appropriately selected according to the purpose. Examples include grilled dishes, fried dishes, boiled dishes, steamed dishes, and processed foods prepared using the aforementioned meat. Specific examples of meat-containing foods include, for example, fried chicken, grilled chicken, teriyaki chicken, chicken nuggets, roast pork, pork cutlets, sausages, ham, bacon, steak, roast beef, yakiniku (grilled meat), hamburgers, meatballs, dumplings, shumai, and stuffing for cabbage rolls.

[0025] The bean odor, grain odor, or meat odor masking agent of the present invention is preferably added to food and beverages containing beans, grains, or meat in an amount of 0.003 to 25% by mass. More preferably, it is 0.01 to 10% by mass, even more preferably 0.02 to 5% by mass, and even more preferably 0.03 to 2.5% by mass.

[0026] When using plant protein products such as granular plant protein or high-moisture textured plant protein with a bean odor, grain odor, or meat odor masking agent absorbed into them, it is preferable to add the masking agent in an amount of 0.05 to 50 parts by mass per 100 parts by mass of the plant protein product, more preferably 0.1 to 35 parts by mass, even more preferably 0.2 to 20 parts by mass, and still more preferably 0.7 to 10 parts by mass. When adding a bean odor, grain odor, or meat odor masking agent when manufacturing plant protein products such as granular plant protein or high-moisture textured plant protein, it is preferable to add the masking agent in an amount of 0.05 to 50 parts by mass per 100 parts by mass of the manufactured plant protein product, more preferably 0.1 to 35 parts by mass, even more preferably 0.2 to 20 parts by mass, and still more preferably 0.7 to 10 parts by mass. In the case of beverages such as soy milk or oat milk, it is preferable to add it in an amount of 0.01 to 20 parts by mass per 100 parts by mass of the beverage, more preferably 0.05 to 15 parts by mass, and even more preferably 0.1 to 12 parts by mass.

[0027] In the case of cooked rice such as brown rice, it is preferable to add it in an amount of 0.005 to 12 parts by mass per 100 parts by mass of raw rice, more preferably 0.01 to 10 parts by mass, even more preferably 0.03 to 8 parts by mass, and even more preferably 0.05 to 6 parts by mass. For bakery products, it is preferable to add a bean odor, grain odor, or meat odor masking agent in an amount of 0.1 to 20 parts by mass per 100 parts by mass of cereal flour, more preferably 0.3 to 15 parts by mass, and even more preferably 0.5 to 12 parts by mass. When materials such as grain bran, wheat bran, hypocotyl, and hull are included, it is preferable to add these materials in an amount of 1 to 200 parts by mass per 100 parts by mass of these materials, more preferably 3 to 150 parts by mass, and even more preferably 5 to 120 parts by mass.

[0028] In the case of meat-containing foods, it is preferable to add 0.01 to 5 parts by mass per 100 parts by mass of meat, more preferably 0.03 to 2 parts by mass, and even more preferably 0.08 to 1 part by mass.

[0029] The bean, grain, or meat odor masking agent of the present invention can be added during the production of foods and beverages containing beans, grains, or meat, before cooking, during cooking, or after cooking. For example, when using the bean, grain, or meat odor masking agent with plant protein products such as granular soy protein or high-moisture textured plant protein, the bean, grain, or meat odor masking agent may be added as a raw material when producing the plant protein product, or the plant protein product may be absorbed with the bean, grain, or meat odor masking agent before cooking, or it may be added during cooking along with seasonings, or it may be added after cooking. When adding the bean, grain, or meat odor masking agent after cooking, it is preferable to mix it with the foods and beverages containing beans, grains, or meat, or to spray or coat it to adhere to the surface of the food. It may also be used mixed with cooking oils such as frying oil, stir-frying oil, or release oil.

[0030] When using a bean, grain, or meat odor masking agent with cooked rice such as brown rice, it may be added during cooking or mixed in after cooking. If other cooking methods such as stir-frying or grilling are performed after cooking, it may be mixed in with cooking oil or release oil. When using a bean, grain, or meat odor masking agent with bakery products or noodles containing bran or germ, it may be kneaded into the dough during dough preparation, applied to the griddle or mold used for cooking the dough, or attached to the surface after cooking. When using a bean, grain, or meat odor masking agent on meat, it may be sprayed or applied to the surface of the meat, or mixed into the meat processing seasoning liquid. When adding a bean, grain, or meat odor masking agent to fried foods, it may be mixed into the batter or into the frying oil. When adding a bean, grain, or meat odor masking agent during stir-frying or grilling, it may be mixed into the stir-frying oil or release oil, etc. It may also be applied to the surface after cooking.

[0031] The amount of bean odor, grain odor, or meat odor masking agent applied to cooked legumes, grains, or meat-containing foods and beverages is 0.02 to 10% by mass, preferably 0.1 to 5% by mass, relative to the cooked legumes, grains, or meat-containing foods and beverages before application. This amount is greater than the amount added before cooking in order to adhere to the food surface.

[0032] The legumes, grains, or meat-containing food products manufactured according to the present invention are stored and distributed using conventional preservation methods, such as at room temperature, refrigerated, chilled, or frozen. [Examples]

[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. Masking agent materials (Oils and fats) Canola oil, high-oleic canola oil, high-oleic sunflower oil, corn oil, and soybean oil were manufactured by Showa Sangyo Co., Ltd., while rice bran oil was manufactured by Boso Oil & Fat Co., Ltd.

[0034] (seaweed) Kombu (kelp): Cut kombu, Higashikon Co., Ltd. Kombu powder: Kombu (kelp) is ground using a food blender (7011S, FMI Co., Ltd.). Kombu dashi residue: Kombu is boiled in 70°C water for 10 minutes, and then the residue is dried in a constant temperature bath at 105°C for 2 hours. Wakame seaweed: Cut wakame, AEON TOPVALU Co., Ltd. Hijiki: Dried sprout hijiki, AEON TOPVALU Co., Ltd. Seaweed: Shredded seaweed, AEON TOPVALU Co., Ltd. (Mushrooms) Shiitake mushrooms: Domestically produced shiitake mushroom slices, Hachishakai Co., Ltd. Enokitake mushrooms: Dried enokitake mushrooms, Shibuta Sangyo Co., Ltd. (seafood) Dried bonito flakes: Hana katsuobushi, Yamaki Co., Ltd. Dried sardines: Genki Ichiban Niboshi Dake yo, Yamaki Co., Ltd. Furthermore, all the seaweed, mushrooms, and seafood used were dried, and their moisture content was 30% by mass or less.

[0035] [Test 1: Comparison of types of seaweed, mushrooms, fish and shellfish, and types of edible oils and fats] (Manufacturing of masking agents) The materials were mixed according to the proportions shown in Table 1, and then heat-treated under the manufacturing conditions shown in Table 1. After that, the mixture was filtered using cooking paper to remove solid materials (seaweed, mushrooms, and seafood), and the resulting mixture was used as a masking agent.

[0036] (Preparation of granular soy protein) Four parts by mass of each masking agent and 45 parts by mass of canola oil prepared in Test 1 were heated to approximately 60°C, and one part by mass of emulsifier (Poem DO-100V, Riken Vitamin) was mixed in. 150 parts by mass of water was then added, and the mixture was stirred at low speed for 30 seconds using a juicer mixer (COMMERCIAL BLENDER CB-15T, FMI Corporation) to prepare an oil-in-water emulsion. 200 parts by mass of the prepared emulsified solution was used to immerse 100 parts by mass of granular soy protein (Meitex K-6, Showa Sangyo), and the mixture was left to stand for 30 minutes to allow the granular soy protein to absorb all of the emulsified solution. The granular soy protein that had absorbed the emulsified solution was then stir-fried in a frying pan at 150°C for 2 minutes. Approximately 3 g of the resulting granular soy protein was tasted by 10 expert panelists, who evaluated the flavor based on the following criteria, and the average score of each panelist's evaluation was calculated. For example, in test example 1-17 (kelp broth made by boiling kelp in water), 50 parts by mass of masking agent and 150 parts by mass of water were mixed and absorbed into the granular soy protein, and evaluated in the same manner.

[0037] <Masking effect> 3: There was absolutely no soybean smell, which was very good. 2: A slight soybean smell is noticeable, but otherwise good. 1: It has a soybean smell and is bad. <Flavor derived from masking agents> 3: No masking agent-derived flavor is detected at all. 2: A slight flavor derived from masking agents can be detected. 1: A strong flavor derived from masking agents is noticeable.

[0038] [Table 1]

[0039] In comparative examples where no masking agent was used (Test Examples 1-1, 1-17), a strong soybean odor or strong flavors of seaweed, mushrooms, or seafood were detected. On the other hand, in examples containing oil-soluble components of seaweed, mushrooms, or seafood (Test Examples 1-2 to 1-16), the soybean odor was masked. When canola oil, high-oleic canola oil, high-oleic sunflower oil, rice oil, or corn oil were used as edible oils, the soybean odor masking effect was high, and when mushrooms or seafood were used, the soybean protein acquired a slight flavor of those ingredients.

[0040] [Test 2: Comparison of extraction conditions (temperature, time, amount of material)] The ingredients were mixed according to the proportions shown in Table 2, and heat-treated under the manufacturing conditions shown in Table 2. Afterwards, the mixture was filtered using cooking paper to remove the kelp, which was then used as a masking agent. Granular soy protein (Tests 2-1 to 2-14) was prepared using the same method as Test Examples 1-1 to 1-16 of Test 1, and the flavor was evaluated using the same method and evaluation criteria as in Test 1.

[0041] [Table 2]

[0042] In the production of the masking agent, the extraction temperature is preferably 40°C to 200°C, and the extraction time is preferably 0.5 minutes to 12 hours. Furthermore, when using kelp, mixing it with 0.1 to 70 parts by dry weight per 100 parts by weight of edible oil yielded good soybean odor masking effect and flavor.

[0043] [Test 3: Comparison of masking agent addition amounts] Granular soy protein (Tests 3-1 to 3-7) was prepared using the formulations shown in Table 3 and the evaluation method of Test 1, and the flavor was evaluated according to the evaluation criteria of Test 1. The masking agent used was the one produced in Test 1-2.

[0044] [Table 3]

[0045] By adding 0.5 to 40 parts by mass of a masking agent to 100 parts by mass of granular soy protein, a good soy odor masking effect and flavor were obtained.

[0046] [Test 4: Test involving the addition of a masking agent during the production of granular soy protein] 100 parts by weight of defatted soy flour was supplied to an extruder with the amounts of each masking agent shown in Table 4 and 30 parts by weight of water, and then heated and pressurized to form a textured material. The pressurization during heating was adjusted to be within the range of 1 to 8 MPa, the tip barrel temperature to be within the range of approximately 140 to 180°C, the heating time to be within the range of 5 to 60 seconds, and the screw rotation to be within the range of 200 to 900 rpm. The resulting textured material was pulverized in a pulverizer to a length of approximately 5 mm, and the textured material was dried in a dryer with hot air at 80°C to a moisture content of 8% by weight to obtain granular soy protein. 100 parts by mass of granular soy protein were immersed in 200 parts by mass of water and left to stand for 30 minutes to allow the granular soy protein to absorb the water. The water-soaked granular soy protein was then stir-fried in a frying pan for 5 minutes. Approximately 3 g of the resulting granular soy protein was tasted by 10 expert panelists, who evaluated the flavor based on the following criteria, and the average score of each panelist's evaluation was calculated.

[0047] [Table 4]

[0048] In Comparative Example 4-1, where no masking agent was added during manufacturing, the soybean odor was not masked, whereas in the examples of Tests 4-2 to 4-9, a good soybean odor masking effect and flavor were obtained.

[0049] [Test 5: Test of adding a masking agent during the production of a non-expanded extruded product (high-moisture textured soy protein)] Defatted soy flour, isolated soy protein, the masking agent from Test Example 1-2, and water were fed into a twin-screw extruder (AlphaLizer EA-20, Suehiro EPM) in the proportions shown in Table 5 and kneaded. In the twin-screw extruder, the temperature was gradually increased from 30 to 140°C in the first half of the barrel, maintained at 140 to 180°C near the center of the barrel, and gradually decreased from 140 to 100°C in the second half of the barrel. Cooling water was circulated through a cooling die (opening area 700 mm2, length 600 mm) attached to the tip to cool the material so that the core temperature at the exit of the textured product was 85°C while extruding. The material was then cut as needed perpendicular to the extrusion direction to produce a non-expanded extruded product (cross-sectional area 700 mm2, length 200 mm). The resulting non-expanded extruded material was torn by hand into pieces approximately 5 cm x 2 cm in size and stir-fried in a frying pan for 5 minutes. A panel of 10 experts evaluated the flavor of the cooked material based on the same criteria as in Test 1, and the average score of each panel's evaluation was calculated.

[0050] [Table 5]

[0051] In Comparative Example 5-1, where no masking agent was added during manufacturing, the soybean odor was not masked, whereas in the examples of Tests 5-2 to 5-7, a good soybean odor masking effect and flavor were obtained.

[0052] [Test 6: Soy milk production test] Soy milk (unsweetened soy milk, Marusan) and the masking agents from Test Examples 1-2 were mixed according to the formulations shown in Table 6. Ten panelists tasted the soy milk and evaluated the flavor based on the same criteria as in Test 1. The average score of each panelist's evaluation was then calculated.

[0053] [Table 6]

[0054] In comparative examples 6-1 to 6-3, where no masking agent was added, the soybean odor was not masked, whereas in the examples of test 6-4 to 6-8, a good soybean odor masking effect and flavor were obtained.

[0055] [Test 7: Brown rice cooking test] (Manufacturing of cooking oil for rice) Cooking oil was prepared by mixing edible oils and fats, emulsifiers (Poem DO-100V, Riken Vitamin), and the masking agent produced in Test Example 1-2, according to the formulation shown in Table 7. (Evaluation methods and criteria) 100 parts by mass of raw brown rice were soaked in 200 parts by mass of 25°C water for 40 minutes. Cooking oil in the amount listed in Table 7 was added and stirred, and the rice was cooked in an induction rice cooker. 280 parts by mass of cooked rice were obtained from 100 parts by mass of raw brown rice. 100g of the cooked rice was placed in a container with a lid, stored at 20°C for 24 hours, and then consumed. <Masking effect> 3: There was absolutely no grain odor (brown rice odor), which is excellent. 2: A slight grainy odor (brown rice smell) is noticeable, but otherwise good. 1: A grainy smell (brown rice smell) is noticeable, which is bad. <Flavor derived from masking agents> 3: No masking agent-derived flavor is detected at all. 2: A slight flavor derived from masking agents can be detected. 1: A strong flavor derived from masking agents is noticeable.

[0056] [Table 7]

[0057] In Comparative Example 7-1, where no masking agent was added, the grain odor was not masked, whereas in Examples 7-2 to 7-9, a good grain odor masking effect and flavor were obtained.

[0058] [Test 8: Manufacturing Test of Bran Bread] As an example of a manufacturing method, we produced roll bread containing wheat bran using the sponge and dough method. The specific method is shown in (i) to (iv) below. (i) The ingredients for the starter dough shown in Table 8 below were placed in a bowl and mixed in a mixer (KTM-10, manufactured by Kanto Mixer Industry Co., Ltd., hereafter the same) at low speed for 3 minutes and at medium speed for 2.5 minutes to prepare the starter dough. The kneading temperature of the starter dough was 24.5-25.0°C. (ii) After fermenting the starter dough for 2.5 hours in a dough conditioner (PRX-SV-MXLR80NP manufactured by Tokura Shoji Co., Ltd.) set to 28°C and 75% relative humidity, the ingredients for the main dough, excluding the margarine and / or masking agent shown in Table 8 below, were placed in a bowl and mixed on low speed for 3 minutes and on medium speed for 5-7 minutes. (iii)(ii) was mixed with margarine and / or a masking agent, and the dough was prepared by mixing on low speed for 2 minutes and then on medium speed for 4-6 minutes. The dough temperature was adjusted to 26.5-27.0°C. The dough prepared in (iv)(iii) was left to rest for 20 minutes at 28°C and 75% relative humidity, then divided into 60g portions and rolled into balls, and then left to rest for 20 minutes at 28°C and 75% relative humidity. The dough from (v) and (iv) was rolled into a roll shape using a mini molder (MQ, manufactured by Oshikiri Co., Ltd.) with a gap setting of 2.0. The roll was then placed on a baking sheet and proofed for 60 minutes at 38°C and 85% relative humidity. Finally, it was baked in an oven (TOOKOVEN, manufactured by Tokura Shoji Co., Ltd.) at 200-210°C for 10 minutes to obtain the roll bread.

[0059] Regarding the rolls produced as described above, ten expert panelists evaluated the flavor based on the following evaluation criteria, and then calculated the average score of each panel's evaluation. <Masking effect> 3: There is absolutely no grain odor (wheat smell), which is very good. 2: A slight grain odor (bran smell) is noticeable, but otherwise good. 1: A grainy smell (bran smell) is noticeable, which is bad. <Flavor derived from masking agents> 3: No masking agent-derived flavor is detected at all. 2: A slight flavor derived from masking agents can be detected. 1: A strong flavor derived from masking agents is noticeable.

[0060] [Table 8]

[0061] In Comparative Example 8-1, where no masking agent was added, the grain odor was not masked. In contrast, in Examples 8-2 to 8-4, a good grain odor masking effect and flavor were obtained.

[0062] [Test 9: Pork Cutlet Manufacturing Test] A meat preparation oil composition was prepared using the formulation shown in Table 9. 10 parts by mass of the meat preparation oil composition was added to 100 parts by mass of pork loin and mixed by vacuum tumbling for 30 minutes. The prepared pork loin was immersed in a batter prepared by mixing 100 parts by mass of a coating composition (binding batter mix AT-140, Showa Sangyo) and 200 parts by mass of water. After shaking off the excess batter, it was coated with breadcrumbs (Fry Ace, Fuji Panko Kogyo) and deep-fried in 170°C oil for 4 minutes and 30 seconds. The prepared tonkatsu was allowed to cool slightly, then placed in a polypropylene container and stored in the refrigerator for 24 hours. Approximately 100g of the stored tonkatsu was heated in a microwave oven at 500W for 1 minute. Ten expert panelists tasted the resulting tonkatsu and evaluated its flavor based on the following criteria, after which the average score of each panel's evaluation was calculated.

[0063] <Masking effect> 3: There was absolutely no meaty smell, it was very good. 2: There is a slight meaty smell, but it is good. 1: It has a strong meaty smell and is bad. <Flavor derived from masking agents> 3: No masking agent-derived flavor is detected at all. 2: A slight flavor derived from masking agents can be detected. 1: A strong flavor derived from masking agents is noticeable.

[0064] [Table 9]

[0065] In comparative examples 9-1 to 9-3, where no masking agent was added, the meat odor was not masked, whereas in the examples of test 9-4 to 9-8, a good meat odor masking effect and flavor were obtained. Furthermore, when chicken cutlets and beef cutlets were prepared by substituting chicken thigh or beef loin for pork loin and conducting similar evaluations, the same meat odor masking effect was confirmed with both chicken and beef.

Claims

1. A masking agent for bean odor, grain odor, or meat odor, containing edible oils and fats that include one or more oil-soluble components from seaweed, mushrooms, or seafood.

2. The masking agent according to claim 1, wherein the edible oil is one or more selected from canola oil, sunflower oil, rice bran oil, and corn oil.

3. The masking agent according to claim 1, wherein the seaweed is brown algae, the mushrooms are shiitake or enokitake, or the seafood is dried fish or dried sardines.

4. A method for producing a bean odor, grain odor, or meat odor masking agent, comprising the step of immersing 100 parts by mass of edible oil and fat in 0.1 to 70 parts by mass of one or more selected from seaweed, mushrooms, and seafood, on a dry weight basis.

5. The manufacturing method according to claim 4, wherein the immersion step is performed at 40 to 200°C for 1 minute or more.

6. A fat and oil composition for food and beverages containing beans, grains, or meat, comprising a bean odor, grain odor, or meat odor masking agent according to any one of claims 1 to 3.

7. Food and beverages containing beans, grains, or meat, comprising a bean odor, grain odor, or meat odor masking agent according to any one of claims 1 to 3.

8. The food and beverage according to claim 7, wherein the aforementioned food and beverage containing beans, grains, or meat is a soybean-containing food, soy milk, brown rice, or bran bread.

9. A method for masking bean odor, grain odor, or meat odor, comprising adding a bean odor, grain odor, or meat odor masking agent according to any one of claims 1 to 3 before or after cooking a food or beverage containing beans, grains, or meat.

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