Bean-flavor masking agent derived from legume protein

Abstract

To suppress the bean-derived odor perceived when processed foods, medicines or quasi-drugs are prepared using bean-derived proteins. At least one compound selected from the group consisting of Groups A to F below is used as a bean flavor masking agent derived from pulse proteins: (Group A) 1,4-cineole, γ-heptalactone, 6-methyl-5-hepten-2-one, menthyl lactate, and rose oxide; (Group B) 1,4-cineole, γ-heptalactone, menthyl lactate, ethyl lactate, γ-hexalactone, acetaldehyde diethyl acetal, and methyl salicylate; (Group C) ethyl acetoacetate, maltol isobutyrate, and diethyl malonate; (Group D) methyl jasmonate, methyl dihydrojasmonate, heliotropin, ethyl pyruvate, butyl butyryl lactate, stearic acid, and γ-butyrolactone; (Group E) ethyl lactate, 2-butanone, and nerol; and (Group F) furfural, methyl cinnamate, and 5(6)-decenoic acid.

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