Odor masking agent

Abstract

While various odor masking agents have been developed, they have drawbacks such as being limited in the range of flavors they can mask, being inconvenient to use, requiring special ingredients, or exhibiting the masking agent's own flavor. Therefore, there has been a need for a material that can suppress a wide range of unpleasant flavors more easily. [Solution] As a result of diligent research into the above-mentioned problems, we have discovered that by adding a mixture of enzyme hydrolysate of protein, flavored oils and plant-based milk to food ingredients, unpleasant odors in food and beverages can be significantly reduced, thus completing the present invention.

Description

Technical Field

[0001] The present invention relates to an off-odor masking agent derived from food and drink.

Background Art

[0002] In the food industry, various off-flavors derived from raw materials or generated during the food processing process are problematic. Representative off-flavors include hexanal, which is said to cause the green odor of vegetables and beans, and trimethylamine, which is said to cause the raw odor of seafood. The off-odor in food and drink has been a problem for many years, and research on methods for reducing off-flavors has been underway. In Patent Document 1, an attempt has been made to reduce the soybean odor in soybean protein-containing foods by adding spices. In Patent Document 2, studies have been conducted on reducing the soybean odor using processed tomatoes. Patent Document 3 discloses that specific γ-glutamyl peptides can mask animal odors and protein odors. Patent Document 4 describes a method of masking off-odor by adding one or more selected from the group consisting of E-β-damascone, S-(2-methyl-3-furyl) ethanethioate, β-caryophyllene oxide, β-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio) propane, nootkatone, 1,4-dioxaspiroheptadecane-5,17-dione, sclareol, and sclareolide.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

[0004] As described above, various odor masking agents have been developed, but they have drawbacks such as being limited in the range of flavors they can mask, being inconvenient to use, requiring special ingredients, or having the masking agent's own flavor emerge. Therefore, there has been a need for a material that can suppress a wide range of unpleasant odors more easily.

[0005] The object of the present invention is to provide a material that can easily and significantly reduce various unpleasant odors in food and beverages. [Means for solving the problem]

[0006] As a result of diligent research into the above-mentioned problems, the inventors of this invention discovered that unpleasant odors in food and beverages can be significantly reduced by adding a mixture of enzyme hydrolysate of protein, flavored oil, and vegetable milk to food and beverages, thus completing the present invention.

[0007] In other words, the present invention is (1) An odor masking agent for food and beverages, comprising an enzymatic hydrolysate of a protein derived from plant raw materials, flavored oils and fats, and plant-based milk. (2) A flavoring oil containing yeast extract, an odor masking agent for the food and beverage described in (1), (3) The unpleasant odor is an unpleasant odor derived from animal raw materials or an unpleasant odor derived from plant raw materials, the unpleasant odor masking agent for food and beverages according to (1) or (2), (4) A method for producing an unpleasant odor masking agent for food and beverages, comprising the step of mixing an enzymatic hydrolysate of a protein derived from a plant raw material with a flavored oil and vegetable milk. (5) A method for producing an unpleasant odor masking agent for food and beverages, comprising pre-mixing an enzymatic hydrolysate of a protein derived from a plant raw material with a flavored oil and vegetable milk, and adding the mixture to food and beverages. (6) A method for reducing unpleasant odors in food and beverages, comprising pre-mixing an enzymatic hydrolysate of a protein derived from a plant-based raw material with a flavored oil and vegetable milk, and adding the mixture to the food and beverage. This concerns... [Effects of the Invention]

[0008] According to the present invention, various unpleasant odors in food can be easily reduced by adding a mixture of an enzymatic hydrolysate of a protein derived from plant-based raw materials, a flavored oil, and a plant-based milk. [Modes for carrying out the invention]

[0009] ■ Masking agent for unpleasant odors in food and beverages The odor-masking agent for food and beverages in this embodiment comprises an enzymatic hydrolysate of a protein derived from plant-based raw materials, a flavored oil, and plant-based milk. The odor-masking agent for food and beverages of this embodiment is used to mask unpleasant odors originating from food and beverages that use animal-derived ingredients such as seafood, meat, dairy products, and eggs, or plant-derived ingredients as the main material, or food and beverages to which these are added as part of the raw materials. It is also used to mask unpleasant odors from animal-derived ingredients such as seafood, meat, dairy products, and eggs, or plant-derived ingredients themselves. In this embodiment, unpleasant odors include unpleasant odors derived from animal raw materials, unpleasant odors derived from plant raw materials, unpleasant odors derived from antibacterial agents, and unpleasant odors derived from emulsifiers. Preferred unpleasant odors derived from animal raw materials include, for example, the fishy smell from seafood, the gamey smell from meat, the unpleasant odor from animal organs such as liver, the sulfurous smell from eggs, the milky smell from dairy raw materials, and the spoiled smell from animal fats and oils. Preferred unpleasant odors derived from plant raw materials include the plant smell from plant raw materials, the grain smell from plant raw materials, the grassy smell from plant raw materials, the grassy smell from vegetables, and other plant-derived unpleasant odors, as well as the spoiled smell from plant fats and oils. Furthermore, it is suitably used to suppress specific unpleasant odors such as the trimethylamine smell from seafood and the hexanal smell from plants. In this embodiment, masking of unpleasant odors in food and beverages refers to the reduction or suppression of unpleasant odors in food and beverages. It is sufficient if the unpleasant odor of the food and beverage is reduced, and it is not limited to its complete elimination. The reduction of unpleasant odors in food and beverages can be determined by sensory evaluation by a trained expert panel. The form of the odor-masking agent for food and beverages in this embodiment is not particularly limited. Examples of forms include powder, granules, liquid, and paste.

[0010] ■ Enzymatic hydrolysates of plant-derived proteins The enzymatic hydrolysate of plant-derived protein in this embodiment is obtained by enzymatically degrading a plant-derived protein raw material with a protease. This section describes an embodiment of obtaining an enzymatic hydrolysate of a protein using a protease. As the protein raw material, various protein raw materials obtained by extracting, concentrating, or separating proteins from plant-based raw materials can be used, and the suitable protein content in the protein raw material is preferably 50% by mass or more on a dry weight basis. More preferably, it can be 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. Proteases can act on one or more of the following types of proteases, which are classified in the protease classification as "metalloproteases" (neutral proteases derived from the Bacillus genus, Streptomyces genus, Aspergillus genus, samoase, etc.), "acid proteases" (pepsin, acid proteases derived from the Aspergillus genus, sumizyme AP, etc.), "thiol proteases" (bromelain, papain, etc.), and "serine proteases" (trypsin, chymotrypsin, subtilisin, alkaline proteases derived from the Streptomyces genus, alkaline proteases derived from the Aspergillus genus, alcalase, bioplase, etc.). The reaction pH and temperature should preferably be set to the optimal conditions for each protease, or conditions that yield the desired activity. Typically, the reaction pH is near the optimal pH for each enzyme, and the temperature is 0 to 100°C, preferably 20 to 80°C, and more preferably 40 to 70°C. The reaction time also varies depending on the pH and temperature, but is generally suitable for 5 minutes to 12 hours, preferably 10 minutes to 6 hours. Furthermore, the solubilization rate of the protein enzymatic hydrolysate to 0.22 M trichloroacetic acid (TCA) is preferably 5 to 100%. More preferably, it can be 5 to 95%, 10 to 100%, 10 to 95%, etc. The TCA solubilization rate can be determined by adding an equal amount of 0.44 M TCA aqueous solution to a 2 wt% aqueous solution of protein, stirring thoroughly, and measuring the ratio of soluble protein to the total protein amount in the resulting 0.22 M TCA aqueous solution using the Kjeldahl method. Examples of plant-based protein sources include legumes such as soybeans, peas, and mung beans, grains such as rice, wheat, barley, and corn, and nuts such as almonds, cashews, walnuts, pistachios, hazelnuts, and Madagascar nuts. Among these, the protein source derived from plant-based raw materials is preferably derived from legumes such as soybeans, peas, and mung beans, and more preferably from soybeans. As the enzymatic hydrolysate of soybean-derived protein, commercially available products such as "HighNut AM," "HighNut DC6," "HighNut DH," "HighNut D1," and "HighNut HKB" (all manufactured by Fuji Oil Co., Ltd.) can be used.

[0011] The content of the above-mentioned enzymatic hydrolysate of protein in the odor masking agent for food and beverages is preferably 2.5% by mass or more, on a solid content basis. More preferably it is 2.5 to 35% by mass, more preferably 3 to 32% by mass, and even more preferably 5 to 30% by mass, 6 to 30% by mass, 8 to 30% by mass, 10 to 30% by mass, and 10 to 28% by mass.

[0012] ■ Hydrolyzed protein derived from plant-based raw materials In the production of the unpleasant odor masking agent of this embodiment, in addition to the enzymatic hydrolysate of a protein derived from a plant-based raw material, a protein acid hydrolysate derived from a plant-based raw material, obtained by hydrolyzing a protein raw material derived from a plant-based raw material with an acid such as hydrochloric acid or sulfuric acid, can be used. The protein acid hydrolysate can be used in powder form, paste form, or after being dissolved in an aqueous solution. The content of the protein acid hydrolyzate in the masking agent is preferably 2.5% by mass or more in terms of solid content. More preferably, it is 2.5 to 30% by mass, more preferably 5 to 30% by mass, still more preferably 8 to 30% by mass, 10 to 30% by mass, 12 to 28% by mass, 15 to 26% by mass.

[0013] The enzymatic hydrolyzate of the protein derived from the plant-derived raw material and the protein acid hydrolyzate derived from the plant-derived raw material can be used alone or in combination of two or more. When the enzymatic hydrolyzate of the protein derived from the plant-derived raw material and the protein acid hydrolyzate derived from the plant-derived raw material are used in combination, the ratio is not particularly limited. Preferably, "enzymatic hydrolyzate of protein derived from plant-derived raw material": "protein acid hydrolyzate derived from plant-derived raw material" is 1:0.1 to 1:10. More preferably, it is 1:0.5 to 1:5. Still more preferably, it is 1:0.8 to 1:3.

[0014] ■ Flavored oil As the flavored oil in this embodiment, there is oil flavored by adding extracts, flavorings, spices, vegetables, seasonings, and other plant-derived raw materials such as rice bran to vegetable oil, or by performing treatments such as heating after adding these. Another aspect of the flavored oil includes those obtained by extracting the flavor from a seasoning liquid containing amino acids, saccharides, and lipids using vegetable oil. The flavored oil is preferably one obtained by extracting the flavor from a seasoning liquid containing at least yeast extract using vegetable oil. That is, the flavored oil contains at least yeast extract. In other words, it includes "flavor-added oil" with a separately added flavor based on vegetable oil. On the other hand, it does not include the vegetable oil itself extracted from plant-derived raw materials such as sesame oil. Examples of the extracts include onion extract, clam extract, oyster extract, etc. Flavorings include vanilla, citrus oils including lemon, orange, lime, grapefruit, yuzu, and sudachi, and artificial, natural, and synthetic fruit essences containing apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, papaya, etc. Other flavorings that can be used include: milk flavor, butter flavor, cheese flavor, cream flavor, and yogurt flavor; vanilla flavor; tea or coffee flavorings such as green tea flavor, oolong tea flavor, black tea flavor, cocoa flavor, chocolate flavor, and coffee flavor; mint flavorings such as peppermint flavor, spearmint flavor, and Japanese mint flavor; asafoetida flavor, ajwain flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, and sassafras flavor. Examples of flavorings include: spices and seasonings such as mint, Japanese pepper, perilla, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi (Japanese horseradish); alcoholic flavorings such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavorings; and botanical flavorings such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato. These flavorings may be used in liquid or solid form, individually or as a mixture.

[0015] Examples of the flavored oil to which the above flavoring agent or the like is added include spice-, spice vegetable- and vegetable-based flavored oils such as herb, garlic, ginger, onion, sesame, welsh onion, kelp, pepper, wasabi, sansho, and tomato; seasoning-based flavored oils such as fried rice, soy sauce, miso, mirin, sauce, tomato ketchup, and mayonnaise; and seafood-based flavored oils such as crab, scallop, tuna, bonito, and shrimp.

[0016] The content of the unpleasant odor masking agent in the flavored oil is preferably 5 to 40% by mass, more preferably 10 to 40% by mass, in terms of solid content. Even more preferably, it can be 10 to 35% by mass, 12 to 30% by mass, 15 to 30% by mass, or 15 to 25% by mass.

[0017] ■ Vegetable oil Examples of the vegetable oil used in the flavored oil include rapeseed oil, soybean oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, etc., or processed oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present embodiment, these vegetable oils can be used in combination with the flavored oil. The addition amount of the unpleasant flavor masking agent in the vegetable oil is preferably 5 to 40% by mass, more preferably 10 to 40% by mass. Even more preferably, it can be 10 to 35% by mass, 12 to 30% by mass, 15 to 30% by mass, or 15 to 25% by mass. [[ID=I9]]

[0018] ■ Plant milk In this embodiment, plant-based milk is made from plants as raw materials, with their components extracted using water or an aqueous solvent. It is sometimes referred to as vegetable milk or plant milk. In addition to using these as aqueous solutions or aqueous dispersions, they can also be concentrated by removing some of the water, or dried and dispersed in water as appropriate. Separated plant protein, powdered plant protein, etc., with high concentration and high purity of protein components can also be dispersed in water and used. Similarly, raw materials containing water-insoluble components (okara, dietary fiber), such as soy flour, dispersed in water can also be used. Furthermore, low-fat soy milk with reduced lipid content can be used. Similarly, plant-based creams such as soy milk cream with high lipid content can also be used. Preferably, it is a plant-based milk cream.

[0019] ■ Plant-based milk cream The plant-based milk cream of this embodiment has a higher lipid content than plant-based milk (a milky liquid) obtained from plant-based raw materials, preferably with a lipid content of 25% by mass or more of the dry matter. More preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more of the dry matter. Furthermore, the upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and more preferably 70% by mass or less. Examples of plant-based ingredients include legumes such as soybeans and peanuts, and nuts such as almonds, coconuts, walnuts, cashews, pistachios, macadamia nuts, and hazelnuts, with soy milk cream derived from soybeans being preferred. Here, we will explain using soy milk cream, which is made from soybeans, as an example. Soy milk cream is also called a soy emulsion composition. Generally, fresh cream is produced by separating it from milk using a centrifuge. In one embodiment, soy milk cream can be made in a similar manner, for example, by recovering a low-density, oil-rich cream layer produced by further centrifuging soy milk obtained from whole soybeans, although the manufacturing method is not particularly limited. In another embodiment, a soy milk emulsion composition can be made by adding commercially available soy milk, oils and fats, and, if necessary, emulsifiers.

[0020] The lipid content of soy milk cream (referring to the content as an extract of a chloroform / methanol mixed solvent) is preferably at a lower limit of 25% by mass or more, more preferably 30% by mass or more, more preferably 35% by mass or more, and more preferably 40% by mass or more, based on dry matter. Furthermore, the upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and more preferably 70% by mass or less. Furthermore, the protein content of the soy milk cream is preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more, based on dry matter. The upper limit is preferably 40% by mass or less, and more preferably 35% by mass or less. The lipid / protein content ratio of the soy milk cream is preferably 1.0 or more, and more preferably 1.2 or more, based on dry matter mass. According to the 2015 edition (7th revised edition) of the Standard Tables of Food Composition in Japan, typical whole-fat soy milk has a protein content of 39.1% by mass and a lipid content of 21.7% by mass, resulting in a lipid / protein content ratio of 0.55.

[0021] A more preferred embodiment of the above-mentioned soy milk cream is one in which the "lipophilic protein" among the soy proteins is concentrated, as this provides a richer flavor and a good taste derived from soybeans. As such a soy protein raw material, for example, the soy emulsified composition described in Japanese Patent Application Publication No. 2012-16348 can be used. An indicator of whether the lipid-affinity protein is concentrated can be estimated by determining the LCI value (Lipophilic Proteins Content Index) described in the said publication. In the present invention, it is even more preferable to use a soy milk cream in which the lipid-affinity protein is concentrated and the LCI value is 50% or higher, preferably 55% or higher. As a commercially available soy milk cream with an LCI value of 55% or higher, for example, "Cocream" (registered trademark) manufactured by Fuji Oil Co., Ltd. can be used.

[0022] In this embodiment, it is also possible to use a plant-based milk cream that already contains dietary fiber, or to add and mix dietary fiber into the plant-based milk cream to make a plant-based milk cream containing dietary fiber, or to prepare the plant-based milk cream to contain dietary fiber during the manufacturing process. When plant-based milk cream contains dietary fiber, the dietary fiber content is preferably 2.5% by mass or more, more preferably 3% by mass or more. There is no upper limit to the dietary fiber content, but it is preferably 10% by mass or less, more preferably 8% by mass or less, and more preferably 6% by mass or less. The dietary fiber content shall be measured by the enzymatic gravimetric method. When adding dietary fiber separately, the amount to add should be equivalent to the amount of dietary fiber contained in the above-mentioned plant-based cream.

[0023] As a typical example of preparing plant-based milk cream to contain dietary fiber during the manufacturing process, we will describe the case of soy milk cream that contains okara, a type of dietary fiber. As for the soy milk cream containing okara, it is possible to use the soy milk cream with okara before separating the okara from the soy milk cream, or to use soy milk cream in which the okara separated during the production of the soy milk cream has been mixed back into the soy milk cream. The soy milk cream containing dietary fiber obtained in this manner has a dietary fiber content of 2.5% by mass or more, a protein content of 25% by mass or more on a dry matter basis, a lipid content (referring to the content as a chloroform / methanol mixed solvent extract) of 25% by mass or more, and a moisture content of 70% to 90% by mass. The protein content is preferably 30% by mass or more. While there is no upper limit to the protein content, it is preferably 50% by mass or less, and more preferably 45% by mass or less. The lipid content is preferably 30% by mass or more, and more preferably 40% by mass or more. There is no upper limit to the lipid content, but it is preferably 65% ​​by mass or less, and more preferably 55% by mass or less. Furthermore, the moisture content is preferably 75% to 90% by mass. Furthermore, the lipid / protein content ratio of the soy milk cream containing dietary fiber is preferably 1.0 or higher, and more preferably 1.2 or higher, based on the mass of dry matter. As a commercially available soy milk cream containing 2.5% by mass or more of dietary fiber, for example, Fuji Oil Co., Ltd.'s "Soy Milk Cream with Soy Dietary Fiber" can be used.

[0024] The amount of the plant milk odor masking agent added is preferably 0.1% by mass or more as solids of the plant milk. More preferably, it can be 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 3% by mass or more. The upper limit is preferably 20% by mass or less. More preferably, it can be 15% by mass or less, 12% by mass or less, or 10% by mass or less. The upper and lower limits can be combined arbitrarily. More specific preferred embodiments include 0.5 to 15% by mass, 1 to 12% by mass, 2 to 12% by mass, or 3 to 10% by mass.

[0025] ■ Manufacturing method of odor masking agent The following are examples of methods for manufacturing the unpleasant odor masking agent of this embodiment. Prepare an enzymatic hydrolysate of a plant-derived protein, flavored oils and fats, and plant milk. Next, mix the ingredients. The means of mixing are not particularly limited. For example, known equipment such as homomixers, homogenizers, kneaders, cooking mixers, screw feeders, extruders, and tanks with agitators can be used for mixing. Heating may be performed during mixing. If heating is performed, the heating temperature is preferably 40°C to 100°C. The means of heating are not particularly limited. Examples include kneaders, autoclaves, cooking mixers, extruders, retort heating devices, plate-type indirect heating devices, etc.

[0026] ■Amount added The amount of the unpleasant odor masking agent in this embodiment added to food and beverages is not particularly limited, as long as it is an effective amount against the unpleasant odor of the food and beverages, but it is preferably 0.01% by mass or more relative to the mass of the food and beverages. More preferably, it can be 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more. The upper limit is preferably 5% by mass or less. More preferably, it can be 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1.5% by mass or less. Examples of the amount to be added include 0.1 to 3% by mass, 0.2 to 2% by mass, and 0.3 to 1.5% by mass.

[0027] ■Target additives The odor-masking agent of this embodiment can be used in any food product, as long as it is derived from animal or plant-based ingredients, or contains bacteriostatic agents or emulsifiers and has an unpleasant odor. Examples of animal-based ingredients include seafood, meat, dairy products, and eggs. For example, seafood itself, meat itself, dairy products itself, eggs themselves, plants themselves, or processed foods made from these ingredients. Examples of seafood include fish, shellfish, crustaceans such as shrimp and crabs, cephalopods such as octopuses and squid, and echinoderms such as sea urchins. Examples of meat include livestock meat such as pork and beef, poultry such as chicken and turkey, grasshoppers, and soft-shelled turtles. Among meats, it is suitable for masking offal and giblets that have a distinctive odor, and can be used particularly well for masking liver. Examples of dairy products include cow's milk and goat's milk. Examples of plant-based raw materials include legumes such as soybeans, peas, and mung beans; nuts such as almonds, walnuts, and cashews; fruits such as apples, oranges, and grapes; grains such as rice, wheat, and rye; and vegetables such as bean sprouts, cucumbers, and komatsuna (Japanese mustard spinach). Processed seafood products include marinated mackerel, salted seafood, fish cakes, fish sausage, and shrimp paste. Processed meat products include ham, sausage, bacon, salami, and salad chicken. Processed dairy products include cheese, cream, butter, condensed milk, yogurt, ice cream, and powdered milk. Processed egg products include rolled omelets, scrambled eggs, and omelets. Processed plant-based ingredients include soy products such as tofu, ganmodoki (fried tofu patties), and thick fried tofu, as well as soy protein powders and granular soy protein, and meat substitutes such as tofu steak and soy hamburgers.

[0028] Web Additives The unpleasant odor masking agent of this embodiment may contain starch, dextrin, oligosaccharides, sweeteners, colorants, preservatives, thickeners, stabilizers, gelling agents, antioxidants, color fixatives, flavorings, acidulants, seasonings, emulsifiers, pH adjusters, leavening agents, excipients, plant-based milk such as soy milk, fermented plant-based milk products, soy flour, plant protein, etc., to the extent that it does not affect the effects of the present invention.

[0029] ■Sterilization The odor-masking agent obtained by the manufacturing method of this embodiment can be sterilized using a known sterilization device as needed. [Examples]

[0030] The present invention will be explained below by describing examples. In the examples, % and parts refer to mass%, and parts by mass, respectively.

[0031] ■ Manufacturing of odor masking agents Example 1 Based on the formulations in Table 1, soy protein enzyme hydrolysate (HighNut AM, manufactured by Fuji Oil Co., Ltd.), soy protein acid hydrolysate (WA-3, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), dextrin (TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.), salt, and water were mixed using a homogenizer (PT10-35GT, manufactured by KINEMATICA). Next, this mixture was mixed with flavored oils and fats, palm oil (Palm Ace N, manufactured by Fuji Oil Co., Ltd.), and vegetable milk cream (soy milk cream with soy dietary fiber, manufactured by Fuji Oil Co., Ltd., solids: 20.0%, dietary fiber content: 4.1%, protein content (dry matter basis): 34.5%, lipid content (dry matter basis): 41.0%) using a homogenizer (PT10-35GT) to obtain an unpleasant odor masking agent. Furthermore, the flavored oil used was obtained by extracting flavor from a seasoning liquid containing yeast extract, amino acids, sugars, and lipids using palm oil (manufactured by Fuji Oil Co., Ltd.).

[0032] ·Table 1 TIFF2026094606000001.tif77115

[0033] ■ Masking test of plant odors derived from plant-based raw materials Example 2, Comparative Examples 1 and 2 A masking test for soy odor was conducted using granular soy protein as a plant-based raw material. The following tests were conducted according to the formulation table in Table 2. Granular soy protein (New Fujinic 50, manufactured by Fuji Oil Co., Ltd.) and rehydrated water were mixed and left to stand for 1 hour. Ground chicken breast, refined vegetable oil, whole egg, salt, and the rehydrated New Fujinic 50 were placed in a tabletop mixer (KENMIX CHEF XL PRO, manufactured by Aikousha Seisakusho) and mixed at low speed for 1 minute. The remaining ingredients were added and mixed at low speed for 1 minute. The mixture was rolled into balls of approximately 15g and steamed for 12 minutes in a steamer (icomb Pro, manufactured by Rational Japan Co., Ltd.) set to 100°C. The final product temperature at this time was 85°C. After steaming, the balls were removed to a metal tray and cooled in the refrigerator. After tasting the finished chicken meatballs, 10 evaluation panelists assessed the masking effect of the soybean odor based on the following evaluation criteria, and determined the evaluation scores by consensus. An evaluation score of 2 points or higher was considered a pass. The results are shown in Table 2. The umami seasoning used was "Super 04" from Fuji Foods Industry Co., Ltd., the chicken extract powder was "Chicken Extract Powder NA" from Fuji Foods Industry Co., Ltd., the richness seasoning was "PW-200" from Mitsubishi Corporation Life Sciences Co., Ltd., and the modified starch was "Delica SE" from Nichiden Chemical Co., Ltd.

[0034] ■ Evaluation criteria for masking the unpleasant odor of soybeans 0 points: The unpleasant odor of soybeans is strongly noticeable, and there is absolutely no masking effect. 1 point: I can smell the unpleasant odor of soybeans, and there is almost no masking effect. Points 2: There is a slight unpleasant soybean odor, which is masked by the product. 3 points: The unpleasant odor of soybeans is not noticeable, and the masking effect is very strong.

[0035] ·Table 2 TIFF2026094606000002.tif156164

[0036] In Comparative Example 1, a control sample with no additives, the unpleasant odor of soybeans was clearly noticeable. In Comparative Example 2, where coriander was added as a masking agent, the unpleasant odor of soybeans was slightly reduced, but it did not reach a satisfactory level. The flavor of the coriander, the masking agent, was also noticeable. On the other hand, in Example 1, where the unpleasant odor masking agent of this embodiment was added, the unpleasant odor of soybeans was not detected at all, and a remarkable masking effect was observed.

[0037] ■ Masking test for unpleasant odors originating from animal organs Example 3, Comparative Examples 3 and 4 We conducted an unpleasant odor masking test using pig liver as an animal organ. 100 portions of pork liver were washed with water and massaged with either an unpleasant flavor masking agent (Example 2) or milk (Comparative Example 4) as shown in Table 3. After standing in the refrigerator for 2 hours, the liver was washed with water and the moisture was removed with kitchen paper. In a frying pan, 2.4 parts oil, 2.4 parts minced garlic, and 6 parts minced ginger were sautéed until fragrant, then the liver was added. 40 parts chives (cut into 5cm pieces) and 72 parts bean sprouts were added and stir-fried. Finally, the pre-mixed seasonings from Table 4 were added and stir-fried to create the sample. After tasting the finished liver and chive stir-fry, six evaluation panelists assessed its masking effect on the unpleasant odor of pork liver based on the following evaluation criteria, and made a decision on the evaluation by consensus. A score of 2 points or higher was considered a pass. The results are shown in Table 5.

[0038] ·Table 3 TIFF2026094606000003.tif41152

[0039] ·Table 4 TIFF2026094606000004.tif98103

[0040] ■ Evaluation criteria for masking unpleasant odors in pork liver 0 points: The unpleasant smell of pork liver is very strong, and there is absolutely no masking effect. 1 point: I detected an unpleasant odor of pork liver, and there was almost no masking effect. Points 2: The unpleasant smell of pork liver is only slightly noticeable, and there is a masking effect. 3 points: The unpleasant smell of pork liver is not noticeable, and the masking effect is very strong.

[0041] ·Table 5 TIFF2026094606000005.tif20153

[0042] Comparative Example 3, which was an additive-free control, left an unpleasant odor of pork liver in the mouth. When milk was used as a masking agent, a slight masking effect was observed, but the unpleasant odor of pork liver remained, and it did not meet the passing criteria. On the other hand, in Example 3, in which the unpleasant odor masking agent of this embodiment was added, the unpleasant odor of pork liver was only slightly noticeable, and it met the passing criteria.

[0043] ■ Masking test for fishy odors originating from seafood Example 4, Comparative Example 5 As a seafood product, we conducted a masking test for fishy odor using shrimp. As shown in Table 6, the ingredients for each test group were placed in a food processor and roughly crushed. Then, these were rolled into approximately 20g balls, boiled in boiling water, and consumed. Eight evaluation panelists assessed the masking effect on the unpleasant odor (fishy smell) of shrimp based on the following evaluation criteria, and the final evaluation was decided by consensus. A score of 2 points or higher was considered a pass.

[0044] ·Table 6 TIFF2026094606000006.tif69136

[0045] ■ Evaluation criteria for masking unpleasant shrimp odors 0 points: The fishy smell of the shrimp is very strong, and there is absolutely no masking effect. 1 point: I could still detect the fishy smell of shrimp, and there was almost no masking effect. Points 2: There is only a slight hint of the fishy smell of shrimp, which is masked by other factors. 3 points: The fishy smell of the shrimp is not noticeable, and the masking effect is very strong.

[0046] In Comparative Example 5, which did not contain an unpleasant odor masking agent, the fishy smell of shrimp was clearly noticeable, but in Example 4, which contained an unpleasant odor masking agent, the fishy smell of shrimp was not noticeable.

[0047] ■ Masking test for the grassy smell of vegetables Examples 5-7, Comparative Examples 6-8 As a vegetable, we conducted a masking test for the grassy smell using vegetable namul. 150 portions each of boiled bean sprouts, boiled komatsuna (Japanese mustard spinach), or cucumber were prepared, and seasonings and odor masking agents were mixed in as shown in Table 7. The finished namul were tasted, and six evaluation panelists evaluated the masking effect of the vegetable namul on unpleasant odors (the grassy smell of vegetables) based on the following evaluation criteria, and the evaluation was decided by consensus. An evaluation score of 3 points or higher was considered a pass.

[0048] ·Table 7 TIFF2026094606000007.tif63158

[0049] ■ Evaluation criteria for masking unpleasant odors in vegetable namul 0 points: The vegetable namul had a very strong grassy smell, and there was absolutely no masking effect. 1 point: The vegetable namul has a strong grassy taste and does not mask the other flavors. Points 2: The vegetable namul had a grassy taste, and it had almost no masking effect. 3 points: The vegetable namul has only a slight grassy taste, which is masked by the other flavors. 4 points: There was absolutely no grassy taste in the vegetable namul; the masking effect was very strong.

[0050] In all cases—bean sprouts, komatsuna (Japanese mustard spinach), and cucumber—a grassy odor was observed when the unpleasant odor masking agent of this embodiment was not added (Comparative Examples 6-8). On the other hand, in the test groups to which the unpleasant odor masking agent was added, the grassy odor was reduced in all cases, and a significant improvement was observed compared to the test group without the agent (Examples 5-7).

[0051] ■ Masking test for unpleasant odors derived from antibacterial agents Example 8, Comparative Example 9 A masking test was conducted on off-flavors originating from the antibacterial agent when sodium acetate was added as an antibacterial agent to a formula intended for katsudon sauce. According to the formulation in Table 8, all ingredients except gelatin were placed in a pot and heated, and the water was evaporated until the yield was 80%. Heating was stopped, gelatin was added and mixed to prepare the katsudon sauce. After refrigerating the sauce, the masking effect of off-flavors derived from the antibacterial agent was evaluated based on the following evaluation criteria, and the evaluation was decided by consensus. A score of 2 or higher was considered a pass. The antibacterial agent used was "Top Keep Deli Takumi SA" (manufactured by Okuno Pharmaceutical Co., Ltd.), which contains sodium acetate.

[0052] ·Table 8 TIFF2026094606000008.tif77130

[0053] ■ Evaluation criteria for masking unpleasant odors derived from antibacterial agents 0 points: I strongly detected an off-flavor derived from the antibacterial agent, and there was absolutely no masking effect. 1 point: I detected an off-flavor derived from the antibacterial agent, and it had almost no masking effect. Points 2: There is only a slight off-flavor from the antibacterial agent, indicating a masking effect. 3 points: I didn't detect any off-flavors from the antibacterial agent, and it has a very strong masking effect.

[0054] As shown in Table 8, it was confirmed that adding an unpleasant odor masking agent masks the unpleasant odor originating from the antibacterial agent. [Industrial applicability]

[0055] This invention provides a masking material that can mask various unpleasant odors in food and beverages. This invention can be used in a wide range of fields, including the food production industry.

Claims

1. An odor-masking agent for food and beverages, containing an enzymatic hydrolysate of plant-derived protein, flavored oils and fats, and plant-based milk.

2. The odor-masking agent for food and beverages according to claim 1, wherein the flavoring oil contains yeast extract.

3. The odor-masking agent for food and beverages according to claim 1 or 2, wherein the aforementioned unpleasant odor is an unpleasant odor derived from animal raw materials or an unpleasant odor derived from plant raw materials.

4. A method for producing an unpleasant odor masking agent for food and beverages, comprising the step of mixing an enzymatic hydrolysate of a protein derived from a plant-based raw material with a flavored oil and a plant-based milk.

5. A method for producing food and beverages, comprising pre-mixing an enzymatic hydrolysate of a protein derived from a plant-based raw material with a flavored oil and vegetable milk, and adding the mixture to food and beverages.

6. A method for reducing unpleasant odors in food and beverages, comprising pre-mixing an enzymatic hydrolysate of a protein derived from plant-based raw materials with flavored oils and plant-based milk, and adding the mixture to the food or beverage.

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