Oil-in-water type emulsified seasoning and method for producing same

Abstract

To provide an oil-in-water type emulsion seasoning capable of masking oxidization smell caused during a storage period or the like without damaging sensual quality, and a method for producing the same.SOLUTION: The oil-in-water type emulsion seasoning includes lauric acid or salt thereof and isoamyl acetate. A content of the lauric acid or the salt thereof is 5 weight ppb to 40 weight ppb based on the emulsion seasoning, and a content of the isoamyl acetate is 0.005 weight ppb to 500 weight ppb based on the emulsion seasoning.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil-in-water type emulsion seasoning and a method for producing the same. More specifically, the present invention relates to an oil-in-water type emulsion seasoning capable of masking oxidative odor generated during storage etc., and a method for producing the same. The present invention also relates to a method for masking oxidative odor of an oil-in-water type emulsion seasoning, and an agent for masking oxidative odor of an oil-in-water type emulsion seasoning. [Background technology]

[0002] Oil-in-water emulsified seasonings such as dressings and mayonnaise may oxidize the fats and oils they contain during storage, resulting in the generation of an oxidized odor. In foreign countries, calcium disodium ethylenediaminetetraacetate is used as an antioxidant, but Japan's food additive standards do not permit its use in foods other than canned or bottled foods. In addition, in the case of mayonnaise that meets the Japanese Agricultural Standards (JAS), the ingredients that can be used are limited, and antioxidants cannot be used. Therefore, it has not been an easy task to prevent deterioration of quality due to oxidized odor and maintain the quality of oil-in-water emulsified seasonings.

[0003] On the other hand, it has been proposed to use isoamyl acetate or the like to suppress the acetic acid odor and / or pungent odor of acetic acid-containing foods and beverages (Patent Document 1), and to use lauric acid or the like to mask the thermal deterioration odor of fruit juice-containing products (Patent Document 2), etc. However, neither Patent Document 1 nor 2 describes the combination of lauric acid or a salt thereof with isoamyl acetate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6792252 [Patent Document 2] JP 2019-170374 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in consideration of the above-mentioned circumstances, and the problem to be solved by the present invention is to provide an oil-in-water emulsified seasoning that can mask the oxidized odor generated during storage or the like without impairing the sensory qualities (flavor, aroma, etc.), and a method for producing the same. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems, and have newly discovered that lauric acid or a salt thereof is effective in masking the oxidized odor of an oil-in-water emulsion seasoning. However, in order to sufficiently mask the oxidized odor by adding lauric acid or a salt thereof alone to an oil-in-water emulsion seasoning, a considerable amount of lauric acid or a salt thereof must be added, and it has been found that adding an amount of lauric acid or a salt thereof that is sufficient to sufficiently mask the oxidized odor of an oil-in-water emulsion seasoning alone produces a strange flavor (a lingering odor) derived from lauric acid or a salt thereof, which affects the sensory quality of the oil-in-water emulsion seasoning. Furthermore, the present inventors have newly discovered that isoamyl acetate is effective in masking the oxidized odor of oil-in-water emulsion seasonings. However, like lauric acid or a salt thereof, a considerable amount of isoamyl acetate must be added to adequately mask the oxidized odor of oil-in-water emulsion seasonings, and it has been found that adding an amount of isoamyl acetate that is sufficient to mask the oxidized odor of an oil-in-water emulsion seasoning by itself results in an off-flavor (banana odor) derived from isoamyl acetate, which affects the sensory quality of the oil-in-water emulsion seasoning. The present inventors conducted further studies and found that by combining lauric acid or a salt thereof with isoamyl acetate in a predetermined amount, it is possible to effectively mask the oxidized odor generated during storage, etc., without impairing the sensory quality of the oil-in-water emulsion seasoning due to an off-flavor. Based on these findings, the present inventors conducted further studies and have completed the present invention. That is, the present invention is as follows.

[0007] [1] An oil-in-water emulsion seasoning containing lauric acid or a salt thereof and isoamyl acetate, The content of lauric acid or a salt thereof is 5 ppb to 40 ppm by weight relative to the emulsion seasoning, and An emulsion seasoning, the content of isoamyl acetate being 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning. [2] The emulsion seasoning according to [1], wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning. [3] The emulsified seasoning according to [1] or [2], wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards. [4] Adding lauric acid or a salt thereof, and isoamyl acetate, The addition of lauric acid or a salt thereof is carried out so that the content of lauric acid or a salt thereof in the oil-in-water emulsion seasoning is 5 ppb by weight to 40 ppm by weight relative to the emulsion seasoning, and A method for producing an oil-in-water emulsion seasoning, wherein isoamyl acetate is added so that the content of isoamyl acetate in the oil-in-water emulsion seasoning is 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning. [5] The method for producing the emulsion seasoning described in [4], wherein the egg yolk content in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning. [6] The manufacturing method according to [4] or [5], wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards. [7] A method comprising adding lauric acid or a salt thereof, and isoamyl acetate to an oil-in-water emulsion seasoning, The addition of lauric acid or a salt thereof is carried out so that the content of lauric acid or a salt thereof in the emulsion seasoning is 5 ppb by weight to 40 ppm by weight relative to the emulsion seasoning, and A method for masking an oxidized odor of an oil-in-water emulsion seasoning, wherein isoamyl acetate is added so that the content of isoamyl acetate in the emulsion seasoning is 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning. [8] The method for masking an oxidized odor described in [7], wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning. [9] The method for masking an oxidized odor described in [7] or [8], wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.

[10] An oxidized odor masking agent for an oil-in-water emulsion seasoning, comprising a combination of lauric acid or a salt thereof and isoamyl acetate, The content of lauric acid or a salt thereof in the emulsion seasoning is 5 ppb to 40 ppm by weight relative to the emulsion seasoning, and An agent used for adjusting the content of isoamyl acetate in the emulsion seasoning to 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning.

[11] The agent according to

[10] , wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning.

[12] The agent according to

[10] or

[11] , wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards. Effect of the Invention

[0008] According to the present invention, it is possible to provide an oil-in-water emulsion seasoning that can mask oxidized odors that occur during storage or the like without impairing sensory qualities (flavor, aroma, etc.), and a method for producing the same. The present invention also provides a method for masking the oxidative odor of an oil-in-water emulsion seasoning, and an agent for masking the oxidative odor of an oil-in-water emulsion seasoning, which can mask the oxidative odor that occurs during storage or the like without impairing the sensory quality of the oil-in-water emulsion seasoning. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] One of the characteristics of the oil-in-water emulsion seasoning of the present invention (hereinafter also referred to as "emulsion seasoning of the present invention") is that it contains lauric acid or a salt thereof, and isoamyl acetate.

[0010] In the present invention, "emulsified seasoning" refers to a seasoning having an emulsion structure, and "oil-in-water emulsion seasoning" refers to a seasoning having an oil-in-water emulsion structure (an emulsion structure in which oil droplet particles are uniformly dispersed in the aqueous phase) in which the aqueous phase is the outer phase (continuous phase) and the oil phase is the inner phase (dispersed phase). Furthermore, "seasoning" in emulsion seasonings and the like refers to food used for the purpose of seasoning (flavoring) food. The term "food" here is a concept that broadly includes anything that can be taken orally, and unless otherwise specified, includes so-called food, as well as beverages, food additives, and the like. The emulsified seasoning of the present invention can be provided, for example, as dressings such as semi-solid dressings (e.g., mayonnaise, creamy salad dressing, mayonnaise-type seasonings, etc.) and emulsified liquid dressings defined by the Japanese Agricultural Standards (JAS standards), but is not limited to these and may also be dressings that do not comply with the JAS standards for dressings (e.g., dressings such as dressing-type seasonings and salad seasonings), sauces, sauces, etc.

[0011] Lauric acid (commonly known as dodecanoic acid) is a saturated fatty acid having 12 carbon atoms and represented by the following formula (CAS Registry Number: 143-07-7).

[0012] [ka]

[0013] The salt of lauric acid that can be used in the present invention is not particularly limited as long as it is acceptable as a food ingredient, and examples thereof include salts with alkali metals (e.g., sodium, potassium, etc.); salts with elements of Group 2 of the periodic table (e.g., calcium, magnesium, etc.); and the like.

[0014] The lauric acid or its salt used in the present invention is not particularly limited, and for example, the material containing lauric acid or its salt may be used as it is without isolating lauric acid or its salt from the material. The material containing lauric acid or its salt is not particularly limited, and for example, edible vegetable oils and fats such as coconut oil and palm kernel oil can be mentioned. Alternatively, the lauric acid or its salt used in the present invention may be extracted and purified from a material containing lauric acid or its salt (e.g., coconut oil, palm kernel oil, etc.) by a method known per se or a method equivalent thereto. In addition, the lauric acid or its salt used in the present invention may be produced by a method known per se (e.g., an enzymatic method, etc.) or a method equivalent thereto, or a commercially available product may be used.

[0015] Isoamyl acetate (commonly known as 3-methylbutyl acetate or isopentyl acetate) is a carboxylic acid ester represented by the following formula (CAS Registry Number: 123-92-2).

[0016] [ka]

[0017] The isoamyl acetate used in the present invention is not particularly limited, and for example, the material containing isoamyl acetate may be used as it is without isolating isoamyl acetate from the material. The material containing isoamyl acetate is not particularly limited, and examples thereof include sake, brewed vinegar, bananas, etc. Alternatively, the isoamyl acetate used in the present invention may be extracted and purified from a material containing isoamyl acetate (e.g., sake, brewed vinegar, bananas, etc.) by a method known per se or a method equivalent thereto. In addition, the isoamyl acetate used in the present invention may be produced by a method known per se (e.g., chemical synthesis method, etc.) or a method equivalent thereto, or a commercially available product may be used.

[0018] The content of lauric acid or a salt thereof in the emulsion seasoning of the present invention is preferably 5 ppb by weight or more, more preferably 8 ppb by weight or more, and particularly preferably 50 ppb by weight or more, relative to the emulsion seasoning of the present invention. The content of lauric acid or a salt thereof in the emulsion seasoning of the present invention is preferably 40 ppm by weight or less, more preferably 30 ppm by weight or less, and particularly preferably 20 ppm by weight or less, relative to the emulsion seasoning of the present invention. For example, the content of lauric acid or a salt thereof in the emulsion seasoning of the present invention is 5 ppb by weight to 40 ppm by weight, preferably 8 ppb by weight to 30 ppm by weight, and more preferably 50 ppb by weight to 20 ppm by weight, relative to the emulsion seasoning of the present invention. By having the content of lauric acid or a salt thereof in the emulsion seasoning of the present invention within the above-mentioned range, the generation of an unusual flavor can be suppressed and the oxidized odor can be effectively masked. In the present invention, when a salt of lauric acid is used, the amount is calculated as lauric acid.

[0019] The raw materials for the emulsion seasoning of the present invention may contain lauric acid or a salt thereof (e.g., edible vegetable oils and fats such as coconut oil and palm kernel oil). When the emulsion seasoning of the present invention contains such raw materials, the amount of lauric acid or a salt thereof derived from the raw materials is also included in the content of lauric acid or a salt thereof in the emulsion seasoning of the present invention. In the present invention, the amount of lauric acid or a salt thereof contained in the raw materials of the emulsion seasoning (e.g., coconut oil, palm kernel oil, etc.) is measured by gas chromatography-mass spectrometry (GC-MS).

[0020] The content of isoamyl acetate in the emulsion seasoning of the present invention is preferably 0.005 ppb by weight or more, more preferably 0.008 ppb by weight or more, and particularly preferably 0.03 ppb by weight or more, relative to the emulsion seasoning of the present invention. The content of isoamyl acetate in the emulsion seasoning of the present invention is preferably 500 ppb by weight or less, more preferably 300 ppb by weight or less, and particularly preferably 200 ppb by weight or less, relative to the emulsion seasoning of the present invention. For example, the content of isoamyl acetate in the emulsion seasoning of the present invention is 0.005 ppb by weight to 500 ppb by weight, preferably 0.008 ppb by weight to 300 ppb by weight, and more preferably 0.03 ppb by weight to 200 ppb by weight, relative to the emulsion seasoning of the present invention. By having the content of isoamyl acetate in the emulsion seasoning of the present invention within the above-mentioned range, the generation of off-flavors is suppressed, and the oxidized odor can be effectively masked.

[0021] The raw materials for the emulsion seasoning of the present invention may contain isoamyl acetate (e.g., sake, brewed vinegar, bananas, etc.). When the emulsion seasoning of the present invention contains such raw materials, the amount of isoamyl acetate derived from the raw materials is also included in the content of isoamyl acetate in the emulsion seasoning of the present invention. In the present invention, the amount of isoamyl acetate contained in the raw materials of the emulsion seasoning (e.g., sake, brewed vinegar, bananas, etc.) is measured by gas chromatography-mass spectrometry (GC-MS).

[0022] The raw materials for the emulsion seasoning of the present invention may contain lauric acid or a salt thereof, and isoamyl acetate.

[0023] The weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in the emulsion seasoning of the present invention (content of lauric acid or a salt thereof: content of isoamyl acetate) is preferably 1:0.0000001-100, more preferably 1:0.0000005-50, and particularly preferably 1:0.0000008-15, because this can suppress the generation of off-flavors and effectively mask oxidized odors.

[0024] The emulsion seasoning of the present invention may contain egg yolk, but the content of egg yolk in the emulsion seasoning of the present invention is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, based on the emulsion seasoning of the present invention, in terms of raw material. Without being bound by any theory, when the emulsion seasoning of the present invention contains egg yolk, the iron in the egg yolk may be liberated under acidic conditions, causing oxidation of fats and oils. By having the content of egg yolk in the emulsion seasoning of the present invention be the above-mentioned predetermined amount, the progress of oxidation of fats and oils can be suppressed, and the generation of oxidized odor can be suppressed. When the emulsion seasoning of the present invention contains egg yolk, from the viewpoint of obtaining a sufficient emulsifying effect, the content of egg yolk in the emulsion seasoning of the present invention is preferably 1% by weight or more, more preferably 1.5% by weight or more, based on the emulsion seasoning of the present invention, in terms of raw material. In the present invention, the egg yolk content "on a fresh basis" is calculated by using the total weight of the egg yolk when the water content of the egg yolk is set to 48.2% by weight as the weight of the egg yolk for calculating the content.

[0025] The egg yolk used in the present invention is not particularly limited as long as it can be generally used in foods, and examples thereof include raw egg yolk obtained by separating the egg white from the egg contents (whole egg) obtained by cracking a shelled poultry egg (e.g., chicken egg, etc.) and removing the egg shell, and processed egg yolk obtained by subjecting the raw egg yolk to a process known per se (e.g., sterilization process, freezing process, filtration process, drying process, enzyme process, desugaring process, decholesterolization process, sugaring process, salting process, etc.) or a process equivalent thereto. In addition, as the egg yolk, whole eggs from which the egg white has not been separated, and processed whole eggs obtained by subjecting whole eggs to the above-mentioned process known per se or a process equivalent thereto may also be used. When the emulsion seasoning of the present invention contains a whole egg, a processed whole egg, etc., the amount of the egg yolk portion is included in the content of the egg yolk in the emulsion seasoning of the present invention.

[0026] In the emulsion seasoning of the present invention, the components constituting the oil phase (hereinafter also referred to as "oil phase components") are not particularly limited as long as they are lipophilic substances that can be added to foods, and examples thereof include edible fats and oils, lipophilic flavorings, flavor oils, etc.

[0027] Examples of edible oils and fats include edible vegetable oils and fats such as canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grape seed oil, etc.; edible animal oils and fats such as beef tallow, lard, chicken fat, mutton tallow, whale oil, etc., and edible vegetable oils and fats are preferred. In addition, transesterified oils obtained by transesterifying the above-mentioned edible oils and fats, and hardened oils obtained by hydrogenating the above-mentioned edible oils and fats can also be used. The edible oils and fats may be refined (e.g., salad oil, etc.). These edible oils and fats may be used alone or in combination of two or more.

[0028] In the emulsified seasoning of the present invention, the components constituting the aqueous phase (hereinafter also referred to as "aqueous phase components") may be appropriately determined depending on the type of emulsion seasoning, etc., and are not particularly limited. Examples of the components include water, vinegar, citrus juice, salt, sugars, soy sauce, miso, egg white, seasonings, acidulants, emulsifiers, thickeners, starch, flavorings, coloring agents, spices, spice extracts, etc.

[0029] Examples of water include purified water such as distilled water and ion-exchanged water, tap water, etc., but are not limited to these, and any water suitable for use in food production can be used.

[0030] As the vinegar, brewed vinegar or synthetic vinegar may be used. As the brewed vinegar, for example, rice vinegar (pure rice vinegar, brown rice vinegar, etc.), rice black vinegar, malt vinegar, grain vinegar such as pearl barley vinegar, etc., and fruit vinegar such as grape vinegar, apple vinegar, and persimmon vinegar are used. In addition, as the synthetic vinegar, for example, distilled vinegar, concentrated vinegar, etc. can be mentioned. These vinegars may be used alone or in combination of two or more kinds.

[0031] Examples of citrus fruit juices include lemon juice, yuzu juice, beniyu juice, hanayu juice, seedless yuzu juice, yuko juice, sudachi juice, kabosu juice, daidai juice, lime juice, and tangerine juice. These citrus fruit juices may be used alone or in combination of two or more kinds.

[0032] Examples of sugars include sugar (white sugar, granulated sugar), glucose, fructose, glucose-fructose syrup, fructose-glucose syrup, high fructose syrup, sugar-mixed glucose-fructose syrup, sugar-mixed fructose-glucose syrup, sugar-mixed high fructose syrup, starch syrup, etc. These sugars may be used alone or in combination of two or more kinds.

[0033] Examples of the seasoning include amino acid seasonings such as sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, protein hydrolysates, etc. These seasonings may be used alone or in combination of two or more kinds.

[0034] The amount of the aqueous phase constituting the emulsion seasoning of the present invention is not particularly limited, but is preferably 10 to 50% by weight, more preferably 15 to 35% by weight, and particularly preferably 20 to 30% by weight, based on the weight of the emulsion seasoning of the present invention.

[0035] The amount of the oil phase constituting the emulsion seasoning of the present invention is not particularly limited, but is preferably 50 to 90% by weight, more preferably 65 to 85% by weight, and particularly preferably 70 to 80% by weight, based on the weight of the emulsion seasoning of the present invention.

[0036] The pH of the emulsion seasoning of the present invention is usually 3 or more, preferably 3.5 or more, and more preferably 3.8 or more. The pH of the emulsion seasoning of the present invention is usually 5 or less.

[0037] In one embodiment, the emulsion seasoning of the present invention may be a mayonnaise that conforms to the Japanese Agricultural Standards (JAS). As described above, the present invention may use a material containing lauric acid or a salt thereof, such as edible vegetable oil (e.g., coconut oil, palm kernel, etc.), as is, or a material containing isoamyl acetate, such as brewed vinegar, as is. Mayonnaise that conforms to the JAS standard is limited in the raw materials that can be used, but both edible vegetable oil (e.g., coconut oil, palm kernel, etc.) and brewed vinegar can be used as raw materials for mayonnaise that conforms to the JAS standard. Therefore, the emulsion seasoning of the present invention can be provided as a mayonnaise that conforms to the JAS standard by using, for example, edible vegetable oil (e.g., coconut oil, palm kernel, etc.) as lauric acid or a salt thereof, and, for example, brewed vinegar as isoamyl acetate, respectively, and producing the mayonnaise according to the JAS standard.

[0038] In another embodiment, the emulsion seasoning of the present invention may be a seasoning that does not conform to the mayonnaise standard of the Japanese Agricultural Standards (JAS standard). The seasoning that does not conform to the mayonnaise standard of the JAS standard is not particularly limited, and may be, for example, a mayonnaise-type seasoning. In the present invention, the term "mayonnaise-type seasoning" refers to a seasoning (e.g., dressings such as salad creamy dressings and semi-solid dressings) that has the same or similar taste, texture, and properties as mayonnaise that conforms to the JAS standard, but whose component composition (e.g., raw materials, oil and fat content, etc.) does not conform to the mayonnaise standard of the JAS standard. The emulsion seasoning of the present invention provided as a seasoning that does not conform to the mayonnaise standard of the JAS standard may use, as lauric acid or a salt thereof, and isoamyl acetate, materials containing these, as well as isolated lauric acid or a salt thereof, isolated isoamyl acetate, commercially available products of lauric acid or a salt thereof, commercially available products of isoamyl acetate, etc.

[0039] The method for producing the emulsion seasoning of the present invention is not particularly limited except that it includes the addition of lauric acid or a salt thereof, and isoamyl acetate, and the emulsion seasoning of the present invention can be produced by appropriately combining a method known per se or a method equivalent thereto. For example, the emulsion seasoning of the present invention can be produced by emulsifying a mixture of aqueous phase components by stirring the mixture with a general emulsifying machine such as a homomixer, and adding edible oils and fats to which lauric acid or a salt thereof and isoamyl acetate have been added.

[0040] The emulsion seasoning of the present invention can be produced using any device that can be used in the production of emulsion foods without any restrictions. The device is not particularly limited, but a rotary emulsifier is preferred, and examples thereof include the above-mentioned homomixer and colloid mill, as well as a stick mixer, a disperser mixer, a homogenizer, a microfluidizer, etc.

[0041] The emulsion seasoning of the present invention can mask the oxidized odor that occurs during storage, etc., without impairing the sensory qualities (flavor, aroma, etc.) due to off-flavors. The "oxidized odor" in the present invention is an unpleasant odor that becomes stronger as the oxidation of the oil-in-water emulsion seasoning progresses, and specifically, it is an unpleasant oxidized odor specific to the deterioration of fats and oils, which is generally called a "retrograde odor." The presence or absence and the degree of the oxidized odor can be evaluated by a sensory evaluation by a specialist panel, as shown in the examples described later. In the present invention, "masking" the oxidized odor means making the oxidized odor partially or completely undetectable. In addition, the "off-flavor" in the present invention is an unpleasant flavor (smell, taste) that occurs due to the oil-in-water emulsion seasoning containing lauric acid or a salt thereof, and isoamyl acetate, and specifically includes a banana odor (a greenish sweet odor like bananas) and a lingering odor (a stuffy odor that lingers in the mouth like an animal). The presence or absence and the degree of the off-flavor can be evaluated by a sensory evaluation by a specialist panel, as shown in the examples described later.

[0042] The present invention also provides a method for masking an oxidative odor of an oil-in-water emulsion seasoning (hereinafter, also simply referred to as the "oxidative odor masking method of the present invention"). The oxidative odor masking method of the present invention comprises adding lauric acid or a salt thereof, and isoamyl acetate to an oil-in-water emulsion seasoning.

[0043] The lauric acid or a salt thereof, and isoamyl acetate used in the oxidized odor masking method of the present invention are both similar to those described above in relation to the emulsified seasoning of the present invention, and the preferred embodiments are also similar.

[0044] In the oxidized odor masking method of the present invention, lauric acid or a salt thereof is added so that the content of lauric acid or a salt thereof in the oil-in-water emulsion seasoning is the same as the content of lauric acid or a salt thereof in the above-mentioned emulsion seasoning of the present invention, and the preferred amounts are also the same.

[0045] In the oxidative odor masking method of the present invention, isoamyl acetate is added so that the content of isoamyl acetate in the oil-in-water emulsion seasoning is the same as the content of isoamyl acetate in the above-mentioned emulsion seasoning of the present invention, and the preferred amount is also the same.

[0046] In the oxidative odor masking method of the present invention, the addition of lauric acid or a salt thereof, and isoamyl acetate is carried out so that the weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in the oil-in-water emulsion seasoning is in the same range as the weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in the above-mentioned emulsion seasoning of the present invention, and the preferred range is also the same.

[0047] In the oxidized odor masking method of the present invention, the timing of adding lauric acid or a salt thereof, and isoamyl acetate to the oil-in-water emulsion seasoning is not particularly limited, but may be, for example, during the production of the oil-in-water emulsion seasoning. Lauric acid or a salt thereof, and isoamyl acetate may be added to the raw materials before the production of the oil-in-water emulsion seasoning.

[0048] The oil-in-water emulsified seasoning for which the oxidative odor masking method of the present invention is used may be, for example, a semi-solid dressing defined by the Japanese Agricultural Standards (JAS standard) (e.g., mayonnaise, creamy salad dressing, mayonnaise-type seasoning, etc.), an emulsified liquid dressing, or other dressing, but is not limited to these, and may also be a dressing that does not comply with the JAS standard for dressings (e.g., dressings such as dressing-type seasonings and salad seasonings), a sauce, a sauce, etc.

[0049] In one embodiment, the oil-in-water emulsified seasoning to which the oxidized odor masking method of the present invention is applied mayonnaise that meets the Japanese Agricultural Standards.

[0050] In another embodiment, the oil-in-water emulsified seasoning for which the oxidized odor masking method of the present invention is used may be a seasoning that does not comply with the mayonnaise standard of the Japanese Agricultural Standards (e.g., mayonnaise-type seasonings, etc.).

[0051] The oil-in-water emulsion seasoning in which the oxidative odor masking method of the present invention is used may originally contain lauric acid or its salt and / or isoamyl acetate (i.e., before the addition of lauric acid or its salt and isoamyl acetate in the oxidative odor masking method of the present invention), but when the oil-in-water emulsion seasoning originally contains lauric acid or its salt, the content of lauric acid or its salt contained originally is preferably less than 40 ppm by weight, more preferably less than 5 ppb by weight. In addition, when the oil-in-water emulsion seasoning originally contains isoamyl acetate, the content of isoamyl acetate contained originally is preferably less than 500 ppb by weight, more preferably less than 0.005 ppb by weight. In addition, when the oil-in-water emulsion seasoning originally contains lauric acid or its salt and isoamyl acetate, the amount of lauric acid or its salt and isoamyl acetate added in the oxidative odor masking method of the present invention may be appropriately adjusted according to the content of lauric acid or its salt and isoamyl acetate contained originally. The contents of lauric acid or a salt thereof and isoamyl acetate originally contained in the oil-in-water emulsion seasoning to which the oxidized odor masking method of the present invention is applied can be calculated from the blending ratio of the raw materials of the oil-in-water emulsion seasoning. The contents can also be measured by a gas chromatograph-mass spectrometer (GC-MS).

[0052] The oil-in-water emulsion seasoning for which the oxidative odor masking method of the present invention is used may contain egg yolk.

[0053] When the oil-in-water emulsion seasoning for which the oxidative odor masking method of the present invention is used contains egg yolk, the egg yolk content (in fresh food equivalent) in the emulsion seasoning is the same as the egg yolk content (in fresh food equivalent) in the emulsion seasoning of the present invention described above when it contains egg yolk, and the preferred range is also the same.

[0054] The oil phase components and aqueous phase components of the oil-in-water emulsion seasoning to which the oxidative odor masking method of the present invention is applied are the same as the oil phase components and aqueous phase components in the emulsion seasoning of the present invention described above.

[0055] The amount of the aqueous phase and the amount of the oil phase constituting the oil-in-water emulsion seasoning for which the oxidative odor masking method of the present invention is used are the same as the amount of the aqueous phase and the amount of the oil phase constituting the emulsion seasoning of the present invention described above, respectively, and the preferred amounts are also the same.

[0056] The pH of the oil-in-water emulsion seasoning to which the oxidative odor masking method of the present invention is applied is the same as the pH of the emulsion seasoning of the present invention described above, and the preferred range is also the same.

[0057] The method for producing the oil-in-water emulsion seasoning using the oxidative odor masking method of the present invention is not particularly limited, and it can be produced by appropriately combining known methods or methods equivalent thereto. In addition, the oil-in-water emulsion seasoning using the oxidative odor masking method of the present invention may be a commercially available product.

[0058] According to the oxidative odor masking method of the present invention, it is possible to mask the oxidative odor that occurs during storage etc. without impairing the sensory quality (flavor, aroma, etc.) of the oil-in-water emulsion seasoning due to off-flavors (e.g., banana odor, lingering odor, etc.).

[0059] The present invention also provides an oxidized odor masking agent for oil-in-water emulsion seasonings (sometimes referred to as the "agent of the present invention" in this specification). One of the characteristics of the agent of the present invention is that it contains lauric acid or a salt thereof in combination with isoamyl acetate.

[0060] The lauric acid or a salt thereof, and isoamyl acetate used in the agent of the present invention are both the same as those explained above in relation to the emulsion seasoning of the present invention, and the preferred embodiments are also the same.

[0061] In one embodiment of the agent of the present invention, a preparation containing lauric acid or a salt thereof and a preparation containing isoamyl acetate are contained in separate containers, packaging materials, bags, etc., and then these can be combined and provided (e.g., distributed, sold, etc.). The preparation containing lauric acid or a salt thereof and the preparation containing isoamyl acetate may each be composed only of lauric acid or a salt thereof and only of isoamyl acetate, respectively, but may also contain components other than lauric acid or a salt thereof and isoamyl acetate (e.g., excipients, water, seasonings, etc.). The form of the preparation containing lauric acid or a salt thereof and the preparation containing isoamyl acetate is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, etc.

[0062] In one embodiment, the agent of the present invention may be a single composition containing lauric acid or a salt thereof and isoamyl acetate. The composition may consist of only lauric acid or a salt thereof and isoamyl acetate, but may also contain other components (e.g., excipients, water, seasonings, etc.) than lauric acid or a salt thereof and isoamyl acetate. The form of the composition is not particularly limited, and examples thereof include solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc.

[0063] The agent of the present invention can be produced by a method known per se or a method analogous thereto.

[0064] The agent of the present invention can be used by adding it to an oil-in-water emulsified seasoning.

[0065] The oil-in-water emulsified seasoning to which the agent of the present invention is added is the same as the oil-in-water emulsified seasoning to which the above-mentioned oxidized odor masking method of the present invention is used, and the preferred embodiments are also the same.

[0066] The agent of the present invention can be used to make the content of lauric acid or a salt thereof in an oil-in-water emulsion seasoning to which the agent of the present invention has been added the same as the content of lauric acid or a salt thereof in the above-mentioned emulsion seasoning of the present invention.

[0067] The agent of the present invention can be used to make the content of isoamyl acetate in an oil-in-water emulsion seasoning to which the agent of the present invention has been added the same as the content of isoamyl acetate in the above-mentioned emulsion seasoning of the present invention.

[0068] The agent of the present invention can be used to bring the weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in an oil-in-water emulsion seasoning to which the agent of the present invention has been added into the same range as the weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in the above-mentioned emulsion seasoning of the present invention.

[0069] The method of adding the agent of the present invention to an oil-in-water emulsion seasoning is not particularly limited, and may be a method known per se or a method similar thereto depending on the form of the agent of the present invention and the type of the oil-in-water emulsion seasoning to which the agent of the present invention is added. The timing of adding the agent of the present invention to the oil-in-water emulsion seasoning is not particularly limited, and may be, for example, during the production of the oil-in-water emulsion seasoning. The agent of the present invention may be added to raw materials before the production of the oil-in-water emulsion seasoning.

[0070] The agent of the present invention can mask the oxidative odor that occurs during storage, etc., without impairing the sensory qualities (flavor, aroma, etc.) of the oil-in-water emulsion seasoning due to off-flavors (e.g., banana odor, lingering odor, etc.).

[0071] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. In this specification, "%", "ppm", and "ppb" mean "% by weight", "ppm by weight", and "ppb by weight", respectively, unless otherwise specified. EXAMPLES

[0072] <Test Example 1> [Preparation of oil-in-water emulsified seasonings (mayonnaise) for test areas 1 to 9] Among the raw materials for the aqueous phase shown in Tables 1 and 2 below, the raw materials other than brewed vinegar (egg yolk, egg white, refined salt, starch syrup, sodium glutamate, water) were mixed at the blending ratios shown in Tables 1 and 2 below (units of components other than lauric acid and isoamyl acetate: weight %). In addition, the raw materials for the oil phase shown in Tables 1 and 2 below (salad oil, lauric acid, isoamyl acetate) were mixed at the blending ratios shown in Tables 1 and 2 below. After the mixture of the raw materials for the aqueous phase other than brewed vinegar was poured into a polybeaker, brewed vinegar (grain vinegar) was mixed just before emulsification, and the mixture was emulsified by slowly pouring in the mixture of the raw materials for the oil phase while stirring the resulting mixture using a TK homomixer (manufactured by Primix Corporation) (stirring speed: 10000 rpm, stirring time: 2 minutes), and the oil-in-water emulsion seasonings (mayonnaise) of test plots 1 to 9 were prepared, respectively. The pH of each oil-in-water emulsion seasoning was 4.0 to 4.1.

[0073] Of the raw materials shown in Tables 1 and 2 below, lauric acid and isoamyl acetate were both manufactured by Sigma-Aldrich. The egg yolk, egg white, refined salt, brewed vinegar, starch syrup, sodium glutamate and salad oil were all commercially available for food use. Lauric acid or its salts, and isoamyl acetate were not detected in these commercially available raw materials. Tap water that had been passed through a water purifier was used.

[0074] [Table 1]

[0075] [Table 2]

[0076] [Test to confirm strange flavors] On the day of preparation of the oil-in-water emulsion seasonings of test plots 1 to 9, a sensory evaluation was carried out regarding the presence and severity of off-flavors (banana odor, lingering odor). The sensory evaluation was performed by having a panel of four experts taste each oil-in-water emulsion seasoning, rating the presence and severity of off-flavors (banana odor, lingering odor) in increments of 0.5 points based on the following criteria, and calculating the average of the four ratings. An average score of less than 3 points was deemed a pass, and an average score of 3 points or more was deemed a fail. The four expert panelists were trained in advance so that they would have a common understanding of the evaluation criteria for off-flavors (banana odor, lingering odor), such as the degree to which the off-flavor (banana odor, lingering odor) should change in order to cause a score change of 0.5 points.

[0077] [Evaluation criteria for off-flavors (banana smell, lingering smell)] 0 points: No off-flavors detected 1 point: Almost no off-flavors detected 2 points: A slight off-flavor is detected 3 points: Somewhat off-flavor is felt 4 points: An unusual flavor is felt 5 points: A significant amount of off-flavor is felt

[0078] The results are shown in Tables 3 and 4 below.

[0079] [Table 3]

[0080] [Table 4]

[0081] As is clear from the results shown in Tables 3 and 4, the oil-in-water emulsion seasoning in Test Pt. 4, which contained 100 ppm by weight of lauric acid, had an off-flavor (lingering odor) derived from lauric acid, and the oil-in-water emulsion seasoning in Test Pt. 9, which contained 1 ppm by weight of isoamyl acetate, had an off-flavor (banana odor) derived from isoamyl acetate. These results confirmed that when the lauric acid content was 100 ppm by weight or more, and when the isoamyl acetate content was 1 ppm by weight or more, it affected the sensory quality (flavor, aroma, etc.) of the oil-in-water emulsion seasoning.

[0082] <Test Example 2> [Preparation of oil-in-water emulsified seasonings (mayonnaise) of Examples 1 to 6 and Comparative Examples 1 to 6] Among the raw materials for the aqueous phase shown in Tables 5 and 6 below, the raw materials other than brewed vinegar (egg yolk, egg white, refined salt, starch syrup, sodium glutamate, and water) were mixed at the blending ratios shown in Tables 5 and 6 below (units of components other than lauric acid and isoamyl acetate: weight %). In addition, the raw materials for the oil phase shown in Tables 5 and 6 below (salad oil, lauric acid, and isoamyl acetate) were mixed at the blending ratios shown in Tables 5 and 6 below. After the mixture of the raw materials for the aqueous phase other than brewed vinegar was poured into a polybeaker, brewed vinegar (grain vinegar) was mixed just before emulsification, and the mixture was emulsified by slowly pouring in the mixture of the raw materials for the oil phase while stirring the resulting mixture using a TK homomixer (manufactured by Primix Corporation) (stirring speed: 10,000 rpm, stirring time: 2 minutes), to prepare the oil-in-water emulsion seasonings (mayonnaise) of Examples 1 to 6 and Comparative Examples 1 to 6. The pH of each oil-in-water emulsion seasoning was 4.0 to 4.1.

[0083] The raw materials shown in Tables 5 and 6 below were the same as those used in Test Example 1.

[0084] [Table 5]

[0085] [Table 6]

[0086] [Oxidized odor confirmation test] 200 g of each of the oil-in-water emulsion seasonings of Examples 1 to 6 and Comparative Examples 1 to 6 was vacuum-filled into a 500 mL plastic pouch, sealed, and stored for 5 days at 44° C. After storage, each oil-in-water emulsion seasoning was returned to room temperature (25° C.), and a sensory evaluation was performed on the presence and level of oxidized odor. The sensory evaluation was performed by having a four-member expert panel taste each oil-in-water emulsion seasoning, rating the presence and level of oxidized odor in 0.5-point increments based on the following criteria, and calculating the average of the four ratings. An average score of less than 3 points was deemed a pass, and an average score of 3 points or more was deemed a fail. The four expert panel members were trained in advance so that the panel would have a common understanding of the evaluation criteria for oxidized odor, such as the degree to which the oxidized odor should change to cause a 0.5-point change in the rating.

[0087] [Evaluation criteria for oxidized odor] 0 points: No oxidized odor detected 1 point: Almost no oxidized odor 2 points: A slight oxidized odor is detected 3 points: Slightly oxidized odor 4 points: Oxidized odor is noticeable 5 points: A noticeable oxidized smell

[0088] The results are shown in Table 7 below.

[0089] [Table 7]

[0090] As is clear from the results shown in Table 7, the oil-in-water emulsion seasoning of Comparative Example 1, in which neither lauric acid nor isoamyl acetate was added, had a noticeable oxidized odor. The oil-in-water emulsion seasoning of Comparative Example 2 containing 100 ppm by weight of lauric acid and the oil-in-water emulsion seasoning of Comparative Example 3 containing 1 ppm by weight of isoamyl acetate had masked oxidized odors, but as confirmed in Test Example 1, these oil-in-water emulsion seasonings had an off-flavor (banana odor, lingering odor) derived from lauric acid or isoamyl acetate. On the other hand, in the oil-in-water emulsion seasonings of Examples 1 to 6, in which the lauric acid content was 10 ppb or 10 ppm by weight and the isoamyl acetate content was 0.01 ppb, 1 ppb or 100 ppb by weight, the oxidized odor was sufficiently masked in all cases, and no off-flavors (banana odor, lingering odor) were detected. In the oil-in-water emulsion seasoning of Comparative Example 4 (lauric acid content: 1 ppb by weight, isoamyl acetate content: 0.001 ppb by weight), Comparative Example 5 (lauric acid content: 10 ppm by weight, isoamyl acetate content: 0.001 ppb by weight), and Comparative Example 6 (lauric acid content: 1 ppb by weight, isoamyl acetate content: 100 ppb by weight), which had a low content of either or both of lauric acid and isoamyl acetate, the oxidized odor was not sufficiently masked. These results confirmed that by combining lauric acid or a salt thereof and isoamyl acetate in a specified amount, it is possible to mask the oxidized odor caused by storage without impairing the sensory qualities (flavor, aroma, etc.) of the oil-in-water emulsion seasoning due to an off-flavor.

[0091] <Test Example 3> [Preparation of oil-in-water emulsified seasonings (mayonnaise) of Examples 7 to 9] Among the raw materials for the water phase shown in Table 8 below, the raw materials other than brewed vinegar (egg yolk, egg white, refined salt, starch syrup, sodium glutamate, water) were mixed at the blending ratio shown in Table 8 below (units of components other than lauric acid and isoamyl acetate: weight %). In addition, the raw materials for the oil phase shown in Table 8 below (salad oil, lauric acid, isoamyl acetate) were mixed at the blending ratio shown in Table 8 below. After the mixture of the raw materials for the water phase other than brewed vinegar was put into a polybeaker, brewed vinegar (grain vinegar) was mixed just before emulsification, and the mixture obtained was emulsified by slowly pouring in the mixture of the raw materials for the oil phase while stirring using a TK homomixer (manufactured by Primix Corporation) (stirring speed: 10000 rpm, stirring time: about 2 minutes), and the oil-in-water emulsion seasonings (mayonnaise) of Examples 7 to 9 were prepared, respectively. The pH of each oil-in-water emulsion seasoning was 4.0 to 4.1.

[0092] The raw materials shown in Table 8 below were the same as those used in Test Example 1.

[0093] [Table 8]

[0094] [Oxidized odor confirmation test] 200 g of each of the oil-in-water emulsion seasonings of Examples 7 to 9 was vacuum-filled into a 500 mL plastic pouch, sealed, and stored for 5 days at 44° C. After storage, each oil-in-water emulsion seasoning was returned to room temperature (25° C.), and a sensory evaluation was performed in the same manner as in Test Example 2 to determine the presence and level of oxidized odor. The results are shown in Table 9 below. Table 9 also shows the evaluation results of the oil-in-water emulsion seasonings of Examples 2 and 4 of Test Example 2.

[0095] [Table 9]

[0096] As is clear from the results shown in Table 9, the oil-in-water emulsion seasonings of Examples 7 and 8 each contained a greater amount of egg yolk than the oil-in-water emulsion seasonings of Examples 2 and 4, but the oxidized odor was sufficiently masked in both cases, and no off-flavors (banana odor, lingering odor) were detected. The oil-in-water emulsion seasoning of Example 9, which contained a smaller amount of egg yolk than the oil-in-water emulsion seasoning of Example 4, also sufficiently masked the oxidized odor, and no off-flavors (banana odor, lingering odor) were detected. These results confirmed that, regardless of the egg yolk content, by combining lauric acid or a salt thereof and isoamyl acetate in a specified amount, it is possible to mask the oxidized odor caused by storage without impairing the sensory qualities (flavor, aroma, etc.) of the oil-in-water emulsion seasoning due to an off-flavor. [Industrial Applicability]

[0097] According to the present invention, it is possible to provide an oil-in-water emulsion seasoning that can mask oxidized odors that occur during storage or the like without impairing sensory qualities (flavor, aroma, etc.), and a method for producing the same. Furthermore, the present invention can provide a method for masking the oxidative odor of an oil-in-water emulsion seasoning, which can mask the oxidative odor that occurs during storage or the like without impairing the sensory qualities (flavor, aroma, etc.) of the oil-in-water emulsion seasoning, and an agent for masking the oxidative odor of an oil-in-water emulsion seasoning.

Claims

1. An oil-in-water emulsion seasoning containing lauric acid or a salt thereof and isoamyl acetate, The content of lauric acid or a salt thereof is 5 ppb to 40 ppm by weight relative to the emulsion seasoning, and The content of isoamyl acetate in the emulsion seasoning is 0.005 ppb by weight to 500 ppb by weight.

2. 2. The emulsion seasoning according to claim 1, wherein the content of egg yolk in said emulsion seasoning is 20% by weight or less based on said emulsion seasoning.

3. 3. The emulsion seasoning according to claim 1 or 2, which is a mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.

4. Adding lauric acid or a salt thereof, and isoamyl acetate, The addition of lauric acid or a salt thereof is carried out so that the content of lauric acid or a salt thereof in the oil-in-water emulsion seasoning is 5 ppb to 40 ppm by weight relative to the emulsion seasoning, and The method for producing an oil-in-water emulsion seasoning, wherein isoamyl acetate is added so that the content of isoamyl acetate in the oil-in-water emulsion seasoning is 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning.

5. The method according to claim 4, wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less based on the weight of the emulsion seasoning.

6. The method according to claim 4 or 5, wherein the emulsion seasoning is mayonnaise or a mayonnaise-type seasoning that meets the Japanese Agricultural Standards.

7. The method includes adding lauric acid or a salt thereof and isoamyl acetate to an oil-in-water emulsion seasoning, The addition of lauric acid or a salt thereof is carried out so that the content of lauric acid or a salt thereof in the emulsion seasoning is 5 ppb by weight to 40 ppm by weight relative to the emulsion seasoning, and The method for masking the oxidized odor of an oil-in-water emulsion seasoning, wherein the addition of isoamyl acetate is carried out so that the content of isoamyl acetate in the emulsion seasoning is 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning.

8. The method for masking oxidized odor according to claim 7, wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less based on the weight of the emulsion seasoning.

9. The method for masking oxidized odor according to claim 7 or 8, wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.

10. An oxidized odor masking agent for an oil-in-water emulsion seasoning, comprising a combination of lauric acid or a salt thereof and isoamyl acetate, The content of lauric acid or a salt thereof in the emulsion seasoning is 5 ppb to 40 ppm by weight based on the emulsion seasoning, and The agent is used for adjusting the content of isoamyl acetate in the emulsion seasoning to 0.005 ppb by weight to 500 ppb by weight relative to the emulsion seasoning.

11. The agent according to claim 10, wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less based on the weight of the emulsion seasoning.

12. The agent according to claim 10 or 11, wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that meets the Japanese Agricultural Standards.

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