Masking agent for off-taste of lactic acid bacteria-containing food and drink, improved lactic acid bacteria-containing food and drink containing off-taste masking agent, and method for masking off-taste of lactic acid bacteria-containing food and drink

Abstract

To provide a masking agent for foreign taste derived from lactic acid fermentation in lactic acid bacterium-containing food and drink products, to provide improved lactic acid bacterium-containing food and drink products with masked foreign taste derived from lactic acid fermentation and to provide a method for masking foreign taste derived from lactic acid fermentation of lactic acid bacterium-containing food and drink products.SOLUTION: The masking agent for foreign taste of lactic acid bacterium-containing food and drink products contains as an active ingredient triglyceride including medium-chain fatty acids in constituent fatty acids. The improved lactic acid bacterium-containing food and drink products contain 0.01 to 5 mass% of the masking agent for foreign taste of lactic acid bacterium-containing food and drink products. The method for masking foreign taste derived from lactic acid fermentation comprises incorporating triglyceride including medium-chain fatty acids in constituent fatty acids into lactic acid bacterium-containing food and drink products.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a masking agent for the off-taste resulting from lactic acid fermentation of lactic acid bacteria-containing foods and beverages, which contains as an active ingredient a triglyceride containing medium-chain fatty acids as its constituent fatty acids; improved lactic acid bacteria-containing foods and beverages which contain lactic acid bacteria and a specific amount of the off-taste masking agent and which have masked the off-taste resulting from lactic acid fermentation; and a method for masking the off-taste resulting from lactic acid fermentation of lactic acid bacteria-containing foods and beverages which contain triglycerides containing medium-chain fatty acids as their constituent fatty acids. [Background technology]

[0002] In recent years, various physiological functions that contribute to health of lactic acid bacteria have been verified, and due to growing consumer interest, various foods and beverages containing lactic acid bacteria have been commercialized and the market is expanding. However, some foods and beverages containing lactic acid bacteria undergo lactic acid fermentation between production and consumption, and such foods and beverages experience deterioration of flavor over time (increased sourness, generation of unpleasant flavors, etc.), resulting in problems such as shorter expiration dates and the need for strict temperature control.

[0003] As a method for suppressing the deterioration of flavor of food and drink containing lactic acid bacteria, a method of adding a specific amount of calcium salt such as calcium lactate to a fermented milk drink containing a large amount of lactic acid bacteria (Patent Document 1) has been reported. Also, a method of adding sucralose and sugar alcohol to a fermented milk food (Patent Document 2) has been reported, but these techniques are techniques for suppressing the increase in sourness of food and drink containing lactic acid bacteria, and there has been no sufficient study on suppressing the unpleasant taste that occurs during over-fermentation of lactic acid bacteria. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2004-248555 A [Patent Document 2] JP 2002-65156 A Summary of the Invention [Problem to be solved by the invention]

[0005] In consideration of the above problems, the present invention aims to provide an agent for masking off-tastes resulting from lactic acid fermentation in lactic acid bacteria-containing foods and beverages, improved lactic acid bacteria-containing foods and beverages in which the off-tastes resulting from lactic acid fermentation are masked, and a method for masking off-tastes resulting from lactic acid fermentation in lactic acid bacteria-containing foods and beverages. [Means for solving the problem]

[0006] The present inventors have found that the use of triglycerides containing medium-chain fatty acids as constituent fatty acids can mask the unpleasant taste caused by lactic acid fermentation in foods and beverages containing lactic acid bacteria, and have completed the present invention. Specifically, the present invention provides the following.

[0007] (1) A masking agent for the unpleasant taste of lactic acid bacteria-containing foods and beverages, which contains as an active ingredient a triglyceride containing medium-chain fatty acids as its constituent fatty acids. (2) An improved lactic acid bacteria-containing food or drink, comprising 0.01 to 5 mass % of a masking agent for the off-flavor of the lactic acid bacteria-containing food or drink described in (1). (3) A method for masking off-flavors resulting from lactic acid fermentation, comprising adding triglycerides containing medium-chain fatty acids to lactic acid bacteria-containing foods and beverages. (4) A food or beverage containing improved lactic acid bacteria, which contains triglycerides including medium-chain fatty acids as constituent fatty acids. (5) A method for producing a food or drink containing improved lactic acid bacteria, comprising blending a triglyceride containing a medium-chain fatty acid in the constituent fatty acids at 0.01 to 5 mass%. (6) A flavor enhancer for lactic acid fermented flavoring materials, which contains, as an active ingredient, a triglyceride whose constituent fatty acids include medium-chain fatty acids. (7) A method for enhancing the flavor of a lactic acid fermented flavor material, comprising the step of: adding the flavor enhancer according to (6) to the lactic acid fermented flavor material. Effect of the Invention

[0008] According to the present invention, there are provided an agent for masking off-tastes resulting from lactic acid fermentation in lactic acid bacteria-containing foods and beverages, improved lactic acid bacteria-containing foods and beverages in which the off-tastes resulting from lactic acid fermentation have been masked, and a method for masking off-tastes resulting from lactic acid fermentation in lactic acid bacteria-containing foods and beverages. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] [Masking agent for the unpleasant taste of foods and beverages containing lactic acid bacteria] The off-taste masking agent for lactic acid bacteria-containing foods and beverages of the present invention (hereinafter also referred to as off-taste masking agent) contains a triglyceride containing medium-chain fatty acids as a constituent fatty acid as an active ingredient, and masks the off-taste resulting from lactic acid fermentation of lactic acid bacteria-containing foods and beverages. In the present invention, off-taste refers to excessive sourness caused by lactic acid bacteria, particularly during over-fermentation, and / or unpleasant tastes that are not felt during the production of lactic acid bacteria-containing foods and beverages but are caused by lactic acid bacteria, particularly during over-fermentation, and refers to a sensation felt when eating or drinking. Therefore, in the present invention, masking off-taste refers to the effect of eliminating or reducing the excessive sourness and / or unpleasant tastes.

[0010] The off-taste masking agent of the present invention can achieve an off-taste masking effect if it is uniformly dispersed in a lactic acid bacteria-containing food or drink, but in the case of a beverage, it is preferably emulsified in the beverage as an O / W type. In addition, in the production of a lactic acid bacteria-containing food or drink, the off-taste masking agent of the present invention can be added to a process before and / or after the lactic acid fermentation process (a fermentation process controlled in the production), but is preferably added to a production process after the lactic acid fermentation process.

[0011] The off-taste masking agent of the present invention preferably contains 80 to 100% by mass, more preferably 85 to 98% by mass, and most preferably 90 to 95% by mass of triglycerides containing medium-chain fatty acids as constituent fatty acids. The off-taste masking agent of the present invention may contain other components such as triglycerides other than the triglycerides containing medium-chain fatty acids as constituent fatty acids, emulsifiers, etc., as long as the effects of the present invention are not impaired.

[0012] [Triglyceride containing medium-chain fatty acids as constituent fatty acids] The triglyceride of the present invention containing a medium-chain fatty acid as a constituent fatty acid refers to an embodiment in which the medium-chain fatty acid is ester-bonded to the triglyceride. In the triglyceride of the present invention containing a medium-chain fatty acid as a constituent fatty acid, the content of the medium-chain fatty acid in the total constituent fatty acids of the triglyceride is preferably 50-100% by mass, more preferably 70-100% by mass, and most preferably 90-100% by mass. The medium-chain fatty acid is a fatty acid having 6 to 12 carbon atoms, and is preferably one or more fatty acids selected from those having 8 carbon atoms (n-octanoic acid) and 10 carbon atoms (n-decanoic acid).

[0013] Triglycerides containing medium-chain fatty acids as constituent fatty acids of the present invention include medium-chain triglycerides (hereinafter also referred to as MCTs) whose constituent fatty acids are composed only of medium-chain fatty acids, and medium-long chain triglycerides (hereinafter also referred to as MLCTs) whose constituent fatty acids are composed of medium-chain fatty acids and long-chain fatty acids (fatty acids having 14 to 24 carbon atoms). The MCT and MLCT can be obtained, for example, by esterification of medium-chain or long-chain fatty acids derived from coconut oil or palm kernel oil with glycerin, or by transesterification of medium-chain or long-chain fatty acid alkyl with glycerin. The conditions of the esterification reaction are not particularly limited, and the reaction may be carried out under pressure without a catalyst or solvent, or may be carried out using a catalyst or solvent. The MLCT can also be obtained by transesterification of MCT with a triglyceride other than MCT. The transesterification method is not particularly limited, and may be a commonly used method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst. In addition, as a method for confirming and quantifying the constituent fatty acids in the triglyceride used in the present invention, for example, a method of quantitative analysis in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials, 2.4.2.3-2013, Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society can be mentioned. In addition, as a method for confirming and quantifying molecular species such as MCT and MLCT in the triglyceride used in the present invention, for example, a method using gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993) can be mentioned.

[0014] [Improved lactic acid bacteria-containing food and drink] The improved lactic acid bacteria-containing food and drink of the present invention is a food and drink that contains a specific amount of the off-taste masking agent of the present invention and in which the off-taste resulting from lactic acid fermentation of the lactic acid bacteria-containing food and drink is masked. More specifically, it is a food and drink in which the excessive sourness that occurs, particularly during over-fermentation of the lactic acid bacteria in the lactic acid bacteria-containing food and drink and / or the unpleasant taste that is not felt during the production of the lactic acid bacteria-containing food and drink but occurs, particularly during over-fermentation of the lactic acid bacteria, has disappeared or been reduced. Here, the lactic acid bacteria-containing food and drink is not particularly limited as long as it is a food and drink obtained by fermentation (lactic acid fermentation) with lactic acid bacteria, but is preferably a food and drink obtained by lactic acid fermentation of a raw material derived from milk. For example, there are "fermented milk" such as cow's milk with a non-fat milk solid content of 8% by mass or more and yogurt made from sheep's milk, "dairy lactic acid bacteria beverage" with a non-fat milk solid content of 3 to 8% by mass, and "lactic acid bacteria beverage" with a non-fat milk solid content of less than 3% by mass. The improved lactic acid bacteria-containing food and drink of the present invention is preferably the dairy lactic acid bacteria beverage.

[0015] The lactic acid bacteria contained in the improved lactic acid bacteria-containing food and beverage of the present invention are not particularly limited as long as they are lactic acid bacteria contained in lactic acid bacteria-containing food and beverage as exemplified above, but examples include lactic acid bacteria belonging to the genera Lactobacillus, Lactococcus, Leuconostoc, Biffidobacterium, and Streptococcus, and multiple lactic acid bacteria may be used in combination. The improved lactic acid bacteria-containing food and beverage of the present invention may be prepared by uniformly dispersing the off-flavor masking agent of the present invention in the food and beverage, but in the case of a beverage, it is preferable that the agent is emulsified in the beverage as an O / W type.

[0016] The improved lactic acid bacteria-containing food and drink of the present invention contains 0.01 to 5% by mass of the off-taste masking agent of the present invention as an active ingredient. The content of the active ingredient of the off-taste masking agent in the improved lactic acid bacteria-containing food and drink of the present invention is preferably 0.05 to 4.5% by mass, more preferably 0.1 to 4% by mass, even more preferably 0.5 to 3.5% by mass, and most preferably 1 to 3% by mass. When the content of the active ingredient of the off-taste masking agent is within the above range, it is easy to achieve the effect of suppressing sourness. There is no problem if the content of the active ingredient of the off-taste masking agent is more than 5% by mass, but further improvement in effect cannot be expected.

[0017] The improved lactic acid bacteria-containing food or beverage of the present invention may contain the off-flavor masking agent of the present invention in an amount preferably 0.01 to 25 times, more preferably 0.14 to 15 times, even more preferably 0.5 to 10 times, and most preferably 1 to 5 times the lactic acid-equivalent acidity of the lactic acid bacteria-containing food or beverage (i.e., the value obtained by dividing the content of the active ingredient of the masking agent contained in the food or beverage by the lactic acid-equivalent acidity).

[0018] The improved lactic acid bacteria-containing food and drink of the present invention preferably has an acidity (%) of 0.2-2, more preferably 0.3-1.5, even more preferably 0.4-1.2, and most preferably 0.5-1. In the present invention, the acidity calculated as lactic acid can be determined by the following measurement method. Take 0.1-1g of food or drink containing improved lactic acid bacteria depending on the acidity and color, add water to make 100mL. Using phenolphthalein as an indicator, titrate with a 0.1N sodium hydroxide solution of known strength. The endpoint is the time when a slight pink color continues for 30 seconds, and calculate using the following formula. Lactic acid conversion acidity (%)=A×F×0.009 / B×100 A: Titration volume of 0.1N-NaOH standard solution (ml) F: Potency of 0.1N-NaOH standard solution B: Sample collection amount (g)

[0019] The improved lactic acid bacteria-containing food and drink of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. For example, it may contain colorants, sweeteners, high-intensity sweeteners, antioxidants, thickeners, emulsifiers, acidulants, vitamins, flavorings, triglycerides other than the triglycerides contained in the off-taste masking agent of the present invention, and the like that are conventionally blended in lactic acid bacteria-containing food and drink.

[0020] [Method of manufacturing food and drink containing improved lactic acid bacteria] The improved lactic acid bacteria-containing food and drink of the present invention can be produced in the same manner as the conventional lactic acid bacteria-containing food and drink production method, except for the step of blending the off-flavor masking agent of the present invention. For example, the production of dairy lactic acid bacteria beverages is as follows: (1) Milk, skim milk powder, or milk powder are mixed and dissolved to prepare a milk preparation in which the non-fat milk solid content is adjusted to a specific range. (2) Sugar, sweeteners, thickeners such as agar, etc. are added to the milk preparation and mixed. (3) The blended milk preparation is sterilized at 70 to 90°C for 5 to 45 minutes and cooled to 40 to 45°C. (4) Lactic acid bacteria previously cultured as a starter are added to the milk preparation. (5) The mixture is filled into an appropriate container and sealed. The filling process may be performed after the fermentation and cooling described below. (6) The mixture is maintained under conditions of 38 to 45°C for 3 to 6 hours, and fermented until the acidity converted into lactic acid is about 0.5 to 1%. (7) The mixture is cooled to 30°C or less to stop the lactic acid fermentation. In the above production example, the off-flavor masking agent of the present invention can be incorporated in a process before and / or after the lactic acid fermentation process (6) above, but it is preferable to incorporate it in a production process after the lactic acid fermentation process. In the method for producing an improved lactic acid bacteria-containing food or drink of the present invention, for example, triglyceride containing a medium-chain fatty acid as a constituent fatty acid may be blended at 0.01 to 5 mass %.

[0021] [Method for masking off-flavors caused by lactic acid fermentation in foods and beverages containing lactic acid bacteria] The method for masking an off-flavor caused by lactic acid fermentation of a lactic acid bacteria-containing food or drink of the present invention includes including a triglyceride containing a medium-chain fatty acid in the constituent fatty acid in the lactic acid bacteria-containing food or drink. More specifically, the method for masking an off-flavor of the present invention is a method for eliminating or reducing an excessively sour taste caused by lactic acid bacteria in the lactic acid bacteria-containing food or drink, particularly during over-fermentation, and / or an unpleasant taste caused by lactic acid bacteria in particular during over-fermentation, which is not felt during the production of the lactic acid bacteria-containing food or drink. The method for including a triglyceride containing a medium-chain fatty acid in the constituent fatty acid in the lactic acid bacteria-containing food or drink may be to mix the triglyceride uniformly in the lactic acid bacteria-containing food or drink, disperse or emulsify the triglyceride. In addition, the process for including a triglyceride containing a medium-chain fatty acid in the constituent fatty acid in the lactic acid bacteria-containing food or drink is not particularly limited, and may be included in the process before and / or after the lactic acid fermentation process (the fermentation process controlled in the production) in the lactic acid bacteria-containing food or drink, but is preferably included in the production process after the lactic acid fermentation process. Furthermore, the above-mentioned off-taste masking agents can also be typically used to suppress the sour taste resulting from lactic acid fermentation in lactic acid bacteria-containing foods and beverages.

[0022] In the triglyceride containing medium-chain fatty acids as constituent fatty acids, the content of medium-chain fatty acids in the constituent fatty acids of the triglyceride is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 90 to 100% by mass. The medium-chain fatty acids are fatty acids having 6 to 12 carbon atoms, and preferably one or more fatty acids having 8 carbon atoms (n-octanoic acid) and 10 carbon atoms (n-decanoic acid).

[0023] The content of the triglycerides containing medium-chain fatty acids among the constituent fatty acids in the lactic acid bacteria-containing food or beverage is not limited as long as the effect of masking the off-flavor resulting from lactic acid fermentation is obtained, but the content is preferably 0.01 to 25 times, more preferably 0.14 to 15 times, even more preferably 0.5 to 10 times, and most preferably 1 to 5 times the lactic acid-equivalent acidity of the lactic acid bacteria-containing food or beverage (i.e., the content of triglycerides containing medium-chain fatty acids among the constituent fatty acids contained in the food or beverage divided by the lactic acid-equivalent acidity).

[0024] In the method of masking off-flavors resulting from lactic acid fermentation of lactic acid bacteria-containing food and drink of the present invention, the acidity (%) in the food and drink, calculated as lactic acid, is preferably 0.2 to 2, more preferably 0.3 to 1.5, even more preferably 0.4 to 1.2, and most preferably 0.5 to 1. Furthermore, the content of triglycerides containing medium-chain fatty acids among the constituent fatty acids in the food or beverage is preferably 0.01 to 5 mass%, more preferably 0.05 to 4.5 mass%, even more preferably 0.10 to 4 mass%, particularly preferably 0.50 to 3.5 mass%, and most preferably 1 to 3 mass%.

[0025] [Flavor enhancer for lactic acid fermented flavoring materials] The flavor enhancer for lactic acid fermented flavor materials of the present invention (hereinafter also referred to as flavor enhancer) contains a triglyceride containing medium-chain fatty acids as a constituent fatty acid as an active ingredient, and has the effect of enhancing the lactic acid fermented flavor by masking the off-flavor caused by lactic acid fermentation in the lactic acid fermented flavor material and further promoting fermentation. In the present invention, the lactic acid fermented flavor material means an additive obtained by fermenting a milk-derived raw material with lactic acid bacteria (lactic acid fermentation), and means an additive that imparts a characteristic milk flavor as typified by yogurt. Since the flavor enhancer of the present invention has the effect of enhancing the flavor of lactic acid fermentation flavor materials, it can impart the same flavor to various processed foods with a smaller amount than that conventionally added, or it can impart a stronger flavor than conventionally added with the same amount added.

[0026] The lactic acid fermentation flavoring material is added to various processed foods for the purpose of imparting a lactic acid fermentation flavor, specifically, beverages such as cafe au lait and milk tea, creams such as custard cream, flower paste, and butter cream, desserts such as ice cream, jelly, and pudding, dressings such as mayonnaise and dressing, cheese-like foods, breads, confectioneries, etc.

[0027] The flavor enhancer of the present invention contains a triglyceride containing a medium-chain fatty acid as a constituent fatty acid in an amount of preferably 80 to 100% by mass, more preferably 85 to 98% by mass, and most preferably 90 to 95% by mass. The flavor enhancer of the present invention may contain other components such as triglycerides other than the triglyceride containing a medium-chain fatty acid as a constituent fatty acid, and emulsifiers, as long as the effects of the present invention are not impaired. The triglyceride containing medium-chain fatty acids as constituent fatty acids contains medium-chain fatty acids in the constituent fatty acids of the triglyceride. The triglyceride containing medium-chain fatty acids as constituent fatty acids has a medium-chain fatty acid content in the constituent fatty acids of the triglyceride of preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 90 to 100% by mass. The medium-chain fatty acid is a fatty acid having 6 to 12 carbon atoms, and is preferably one or more fatty acids selected from those having 8 carbon atoms (n-octanoic acid) and 10 carbon atoms (n-decanoic acid).

[0028] The flavor enhancer of the present invention can enhance the flavor if it is uniformly dispersed in the lactic acid fermentation flavor material, but if the lactic acid fermentation flavor material is liquid, it is preferably emulsified in an O / W type. In addition, the flavor enhancer of the present invention can be added to a process before and / or after the lactic acid fermentation step (a fermentation step controlled in production) in the production of the lactic acid fermentation flavor material, but is preferably added to a production process after the lactic acid fermentation step.

[0029] [Manufacturing method of lactic acid fermented flavor material] The lactic acid fermented flavor material of the present invention can be produced in the same manner as the conventional lactic acid fermented flavor material, except for the step of blending the flavor enhancer of the present invention. For example, it can be produced in the same manner as the above-mentioned improved lactic acid bacteria-containing food and drink.

[0030] [Method for enhancing the flavor of lactic acid fermented flavoring materials] The method for enhancing the flavor of a lactic acid fermented flavor material of the present invention comprises incorporating the flavor enhancer of the present invention into the lactic acid fermented flavor material. More specifically, the flavor enhancement method of the present invention is a method for enhancing the lactic acid fermented flavor by eliminating or reducing the excessive sourness that occurs, particularly during over-fermentation of lactic acid bacteria in the lactic acid fermented flavor material, and / or the unpleasant taste that is not felt during the production of a lactic acid bacteria-containing food or drink but occurs, particularly during over-fermentation of lactic acid bacteria, and further promoting fermentation. The method for incorporating the flavor enhancer of the present invention into the lactic acid fermented flavor material may be to uniformly mix the flavor enhancer in the lactic acid fermented flavor material and disperse or emulsify it.

[0031] The content of the flavor enhancer of the present invention in a lactic acid fermented flavor material is not limited as long as the effect of enhancing the lactic acid fermented flavor is obtained, but the content is preferably 0.01 to 25 times, more preferably 0.14 to 15 times, even more preferably 0.5 to 10 times, and most preferably 1 to 5 times the lactic acid-equivalent acidity of the lactic acid fermented flavor material (i.e., the value obtained by dividing the content of triglycerides containing medium-chain fatty acids as constituent fatty acids contained in the lactic acid fermented flavor material by the lactic acid-equivalent acidity).

[0032] In the method for enhancing the flavor of a lactic acid fermented flavor material of the present invention, the lactic acid-equivalent acidity (%) of the lactic acid fermented flavor material is preferably 0.2-2, more preferably 0.3-1.5, even more preferably 0.4-1.2, and most preferably 0.5-1. Furthermore, the content of triglycerides containing medium-chain fatty acids among the constituent fatty acids in the lactic acid fermented flavor material is preferably 0.01 to 5 mass%, more preferably 0.05 to 4.5 mass%, even more preferably 0.10 to 4 mass%, even more preferably 0.50 to 3.5 mass%, and most preferably 1 to 3 mass%. EXAMPLES

[0033] The present invention will be described in more detail below by way of examples, but the scope of the present invention is not limited to the descriptions of these examples.

[0034] [Confirmation of the effect of masking the unpleasant taste of foods and beverages containing lactic acid bacteria-1] Lactic acid bacteria-containing foods and beverages were prepared with the compositions shown in Tables 1 and 2. Specifically, after purchasing a commercially available dairy lactic acid bacteria beverage (lactic acid equivalent acidity 0.58%), it was refrigerated at 4°C for 60 days, and the over-fermented dairy lactic acid bacteria beverage (lactic acid equivalent acidity 0.71%) was added with MCT or sunflower oil to the desired content, and emulsified with a tabletop homogenizer to prepare the lactic acid bacteria-containing foods and beverages. The over-fermented dairy lactobacillus drink (containing no MCT or sunflower oil) was also used as a control.

[0035] The various raw materials in the table were as follows: Lactic acid bacteria drink 1: Commercially available dairy lactic acid bacteria drink (lactic acid equivalent acidity 0.55%) Lactic acid bacteria drink 2: Commercially available dairy lactic acid bacteria drink, refrigerated at 4°C for 60 days (lactic acid equivalent acidity 0.71%) MCT: Manufactured by Nisshin Oillio Group Co., Ltd., product name: ODO (a medium-chain fatty acid triglyceride whose constituent fatty acids are n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10) in a mass ratio of 75:25) Sunflower oil: Manufactured by Nisshin Oillio Group Co., Ltd. Product name: Nisshin Sunflower Oil

[0036] To confirm the effect of masking off-flavors, a panel of five experts who had passed the in-house taste test and olfactory test (using the standard odor for panel selection made by Daiichi Yakuhin Sangyo Co., Ltd.) conducted a sensory test on the lactic acid bacteria-containing food and drink prepared above (product temperature: 23°C), and evaluated sourness and unpleasant flavors by consensus of the five according to the following evaluation criteria. Note that unpleasant flavors were evaluated as a stale flavor that is not felt during production but occurs during excessive fermentation of lactic acid bacteria, especially. The evaluation results are shown in Tables 1 and 2. (Sourness evaluation criteria) ◎: Compared to the control example, the sourness is further suppressed than point 1. ○: The sourness is suppressed compared to the control. ×: The same sourness is felt as compared to the control. (Evaluation criteria for off-flavors) ⊚: Compared to the control example, the unpleasant flavors are further suppressed than point 1, or no unpleasant flavors are detected. ○: Compared to the control, the unpleasant taste is suppressed. ×: Compared to the control, the same amount of unpleasant flavor is felt.

[0037] The overall evaluation was performed using the above evaluation results of sourness and unpleasant taste, according to the following evaluation criteria. The results are shown in Tables 1 and 2. (comprehensive evaluation) ⊚: Both the sourness and unpleasant taste were rated ⊚. ◯: The evaluation results of sourness and unpleasant flavor are ◯ and ◯, or ◎ and ◯. ×: Either the sourness or the unpleasant taste evaluation result included ×.

[0038] In Tables 1 and 2, "acidity" refers to the acidity (%) calculated as lactic acid by the above-mentioned measurement method, and "MCT / acidity" refers to the ratio of the acidity calculated as lactic acid to the content of MCT (the off-flavor masking agent of the present invention) (MCT content divided by the acidity calculated as lactic acid).

[0039] [Table 1]

[0040] [Table 2]

[0041] From the above results, the improved dairy lactic acid bacteria beverages (Examples 1 to 3) in which an over-fermented dairy lactic acid bacteria beverage (lactic acid equivalent acidity 0.71%) was mixed with 0.1 to 3.0 mass% MCT (an off-flavor masking agent of the present invention) suppressed the excessive sourness that occurs during the over-fermentation of lactic acid bacteria, as well as the unpleasant flavor that occurs during the over-fermentation of lactic acid bacteria, which is not noticeable during the production of the dairy lactic acid bacteria beverage.

[0042] [Confirmation of the effect of masking the unpleasant taste of foods and beverages containing lactic acid bacteria-2] Yogurt containing MCT or sunflower oil (lactic acid bacteria-containing food and drink) was prepared by the following procedure. That is, 10 g of MCT or sunflower oil and 1 g of yogurt starter culture (product name: handmade Caspian Sea yogurt starter culture set, Fujicco Co., Ltd.) were mixed with 300 g of milk (non-fat milk solids of 8% by mass or more), and the mixture was left to stand at room temperature (15 to 25°C) for 24 hours for fermentation, and then refrigerated at 5°C. Yogurt not containing MCT or sunflower oil was also prepared in the same manner as a control. The MCT and sunflower oil used were the same as those used in the above "Confirmation of the effect of masking the unpleasant taste of foods and beverages containing lactic acid bacteria-1".

[0043] The prepared yogurts were stored at 5°C for 3 weeks (over-fermentation), and then the sourness and unpleasant flavors were evaluated using the same evaluation method as in "Confirmation of the effect of masking the unpleasant flavor of foods and beverages containing lactic acid bacteria-1" above. The evaluation results are shown in Table 3.

[0044] [Table 3]

[0045] The above results show that yogurt (improved lactic acid bacteria-containing food and beverage: Example 4) produced by adding MCT (an off-flavor masking agent of the present invention) to milk and subjecting it to lactic acid fermentation suppresses the excessive sourness that occurs during over-fermentation of lactic acid bacteria, as well as the unpleasant flavor that occurs during over-fermentation of lactic acid bacteria, which is not noticeable when producing a dairy lactic acid bacteria beverage.

Claims

1. A masking agent for the off-taste of a lactic acid bacteria-containing food or drink, comprising a triglyceride containing a medium-chain fatty acid as a constituent fatty acid as an active ingredient, The masking agent is added to the lactic acid bacteria-containing food or drink so that the ratio of "the triglyceride content (% by mass) in the lactic acid bacteria-containing food or drink / the lactic acid-equivalent acidity (%) of the lactic acid bacteria-containing food or drink" is 0.14 to 10, The masking agent, wherein the off-flavor is a sour taste and / or an unpleasant taste that occurs during over-fermentation of lactic acid bacteria.

2. The masking agent according to claim 1, wherein the triglyceride has a medium-chain fatty acid content of 50 to 100% by mass of constituent fatty acids.

3. A lactic acid bacteria-containing food or drink that produces the off-flavor described in claim 1 upon over-fermentation, comprising a lactic acid bacteria-containing food or drink having an acidity equivalent to lactic acid of 0.71% or more and 2% or less, and 0.01 to 5% by mass of the masking agent described in claim 1, in which the off-flavor is masked by the masking agent.

4. A method for masking an unpleasant taste resulting from lactic acid fermentation when a lactic acid bacteria-containing food or drink undergoes over-fermentation, comprising: adding a triglyceride containing a medium-chain fatty acid as a constituent fatty acid to the lactic acid bacteria-containing food or drink such that the ratio of "the content (mass %) of the triglyceride in the lactic acid bacteria-containing food or drink / the lactic acid-equivalent acidity (%) of the lactic acid bacteria-containing food or drink" is 0.14 to 10, The masking method, wherein the off-flavor is a sour taste and / or an unpleasant taste that occurs during over-fermentation of lactic acid bacteria.

5. The masking method according to claim 4, wherein the triglyceride has a medium-chain fatty acid content of 50 to 100% by mass of constituent fatty acids.

6. The masking method according to claim 4 or claim 5, wherein the triglyceride is blended with the lactic acid bacteria-containing food or drink before and / or after a lactic acid fermentation step in a production process of the lactic acid bacteria-containing food or drink.

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