Off-flavor masking agent and masking method

Abstract

The present invention addresses the problem of providing a method for masking an off-flavor and a masking agent that utilizes the method.　The present invention is intended for off-flavors resulting from plant-based ingredients in particular and pertains to a masking agent and a masking method intended for foods containing moisture.　After conducting further diligent research, the present inventor completed the present invention on the basis of the finding that very small amounts of octanoic acid, decanoic acid, and salts thereof have the effect of masking off-flavors.

Description

Technical Field

[0001] The present invention mainly relates to a masking agent for masking off-flavors of plant-derived raw materials, and a method for masking off-flavors of plant-derived raw materials.

Background Art

[0002] Patent Document 1 is an application related to a masking agent for off-flavors derived from lactic acid fermentation in lactic acid bacteria-containing food and drink products, and it seems to be characterized by containing a triglyceride containing medium-chain fatty acids as an active ingredient in constituent fatty acids.

[0003] Patent Document 2 is an application related to a masking agent for masking unpleasant flavors of acidic protein beverages, and is characterized by containing any one or more selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil.

[0004] Patent Document 3 is an application related to a flavor improver for masking off-flavors remaining in the aftertaste and sticky flavors such as hardened oils, and is characterized by using free oleic acid as an active ingredient.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a method for masking off-flavors, and a masking agent applying the method. The off-flavor is particularly directed to the off-flavor of plant-derived raw materials, and relates to a masking agent for foods containing moisture and a masking method.

Means for Solving the Problems

[0007] The present inventor has intensively studied the above problems. Patent Document 1 relates to a masking agent for off-flavors of lactic acid bacteria-containing food and beverages, but its target is limited and its versatility is low. Patent Document 2 relates to a masking agent for unpleasant flavors of acidic protein beverages, but its target is limited and its versatility is low. Patent Document 3 uses free oleic acid as an active ingredient, but its effect is described as "According to the present invention, it is possible to mask the unique odor of vegetable oils and fats, particularly the aftertaste and sticky feeling called hydrogenated odor, return odor, and hardening odor, which are strongly possessed by hardened oils." and its versatility is low.

[0008] As a result of further intensive studies by the present inventor, it was found that extremely small amounts of hexanoic acid, decanoic acid, and their salts have the effect of masking off-flavors, and the present invention was completed.

[0009] That is, the present invention is (1) A masking agent for foods containing moisture, containing at least one selected from octanoic acid and decanoic acid as free fatty acids and their salts, and containing a total of 1 to 100,000 ppm as free fatty acids, (2) The masking agent according to (1) above, wherein the food containing moisture contains a plant-derived raw material and masks the off-flavor derived from the plant-derived raw material, (3) A method for masking the off-flavor of a food, comprising adding at least one selected from octanoic acid and decanoic acid as free fatty acids and their salts to the food containing moisture, and containing a total of 0.002 to 3 ppm as free fatty acids, (4) The method for masking off-flavors according to (3) above, wherein the food containing moisture contains plant-derived raw materials and masks off-flavors derived from the plant-derived raw materials. (5) A food containing moisture with off-flavors masked, containing 0.002 to 3 ppm in total of one or more selected from octanoic acid and decanoic acid as free fatty acids and their salts as free fatty acids. (6) A method for producing a food containing moisture with off-flavors masked, including a step of adding one or more selected from octanoic acid and decanoic acid as free fatty acids and their salts so that the total amount as free fatty acids is 0.002 to 3 ppm in the production of the food. (7) A method for producing a masking agent by the following steps. 1. A step of adding one or more selected from octanoic acid and decanoic acid as free fatty acids and their salts to an aqueous solvent so that the final content in these agents is 1 to 100,000 ppm in total as free fatty acids. 2. A step of homogenizing. It relates to the above.

Effect of the Invention

[0010] According to the present invention, a masking agent capable of masking off-flavors of various foods can be obtained.

Modes for Carrying Out the Invention

[0011] Each food has its own deliciousness. Deliciousness is considered to be achieved by the balance of complex components, but among them, there are also flavors that many people do not like. For example, the beany smell in soy milk and the green smell of vegetables. The present invention relates to a technique for masking such off-flavors.

[0012] The present invention has found that octanoic acid and decanoic acid as free fatty acids have an off-flavor masking effect and has been completed. That is, the masking agent referred to in the present invention has an effect of masking off-flavors in foods.

[0013] These free fatty acids are known to dissolve in water to a certain extent. That is, as physical data, the solubility of octanoic acid in water is 6800 ppm at 20°C, and the solubility of decanoic acid in water is 1500 ppm at 20°C.

[0014] The masking agent according to the present invention is characterized by containing 1 or more selected from octanoic acid, decanoic acid as free fatty acids, and their salts, in a total amount of 1 to 100,000 ppm as free fatty acids. As the lower limit value of this value, any value of 10, 100, 300, 500, 700, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000 ppm can be adopted. Also, as the upper limit value, any value of 90000, 80000, 70000, 60000, 50000, 40000, 30000, 20000 ppm can be adopted. By containing an appropriate free fatty acid in an appropriate amount, a masking agent having an appropriate effect can be obtained.

[0015] The masking agent according to the present invention is intended for foods containing moisture. As the lower limit value of the moisture content in the target food here, any value of 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 90 mass% can be adopted. By using the masking agent according to the present invention for foods containing an appropriate amount of moisture, the off-flavor of the food can be masked.

[0016] The masking agent according to the present invention preferably contains an aqueous solvent. As the amount of the aqueous solvent, any value of 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, 90 mass% can be adopted as the lower limit value, and also any value of 95, 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, 20 mass% can be adopted as the upper limit value. In the masking agent according to the present invention, it is desirable to contain an aqueous solvent because it is presumed that the masking effect according to the present invention is exerted by the presence of octanoic acid and decanoic acid as free fatty acids in water. When the masking agent contains an aqueous solvent and octanoic acid or decanoic acid is dissolved therein, when the masking agent is added to food, it can be easily dispersed and homogenized, and its effect can be efficiently exerted. The aqueous solvent referred to in the present invention is a hydrophilic solvent, and specifically, water and glycerin can be mentioned. Also, as described below, since the masking effect according to the present invention is exerted by extremely small amounts of octanoic acid and decanoic acid, it is desirable to contain an appropriate amount of aqueous solvent for adjusting the activity as an agent.

[0017] Moreover, in the masking agent according to the present invention, it is desirable not to contain fats and oils. As is already known, octanoic acid and decanoic acid as free fatty acids are also soluble in fats and oils. Also, as described above, the masking effect according to the present invention seems to occur when free octanoic acid and decanoic acid are dissolved in water. Then, in an extreme case, for a masking agent in which octanoic acid or decanoic acid is dissolved in fats and oils, it is necessary to transfer the octanoic acid or decanoic acid contained therein into the water of the food to be masked, and for that purpose, strong stirring is required, or it is assumed that the addition amount of the masking agent will increase. From the above, in the masking agent according to the present invention, the fat and oil content is desirably 50% by mass or less, more desirably 35% by mass or less, and still more desirably 25% or less. And it is most desirable not to contain fats and oils.

[0018] In the present invention, the food for masking off-flavors preferably contains plant-derived raw materials. The plant-derived raw material is preferably a bean-derived raw material, and the bean is more preferably soybeans. By using the masking agent according to the present invention for an appropriate food, the off-flavors can be masked.

[0019] When the present invention is regarded as a method invention, it can be expressed as a method for masking off-flavors of a food containing moisture, which comprises adding at least one selected from octanoic acid, decanoic acid as free fatty acids, and salts thereof, in a total amount of 0.002 to 3 ppm as free fatty acids. As the upper limit of the total amount of the free fatty acids, any value of 2.8, 2.5, 2, 1.8, 1.5, 1.3, 1, 0.7, 0.6, 0.5, 0.4, 0.3 ppm can be adopted, and as the lower limit, any value of 0.0025, 0.003, 0.0035, 0.004, 0.0045, 0.005, 0.006, 0.008, 0.01, 0.02, 0.03, 0.04, 0.05 ppm can be adopted. This amount can be appropriately changed depending on the oil content in the target food and the oil content contained in the masking agent used. However, those skilled in the art can easily determine the formulation with reference to the examples and comparative examples described in this specification.

[0020] The present invention can also be regarded as an invention related to a food in which off-flavors are masked by utilizing the effects according to the present invention, and an invention related to a method for producing the food. That is, the food in which off-flavors are masked is characterized by containing at least one selected from octanoic acid, decanoic acid as free fatty acids, and salts thereof, in a total amount of 0.002 to 3 ppm as free fatty acids. And as the production method thereof, in the production of the food, it includes a step of adding at least one selected from octanoic acid, decanoic acid as free fatty acids, and salts thereof, so that the total amount of free fatty acids becomes 0.002 to 3 ppm.

[0021] Next, a typical production method of the masking agent according to the present invention will be exemplified. First, at least one selected from octanoic acid, decanoic acid as free fatty acids, and salts thereof is prepared. This is added to water and homogenized by stirring. The addition amount of octanoic acid, decanoic acid as free fatty acids, and salts thereof is added so that the total amount thereof becomes 1 to 100000 ppm in the final masking agent. In addition, in the masking agent according to the present invention, the total amount of the predetermined free fatty acids does not have great significance. That is, if the amount of the predetermined free fatty acids in the masking agent according to the present invention is small, the masking effect can be achieved by increasing the addition amount to the food. Conversely, if the amount of free fatty acids is large, it is only necessary to reduce the addition amount to the food. A person skilled in the art can appropriately adjust it to a convenient content. Examples are shown below.

Example

[0022] Study 1 Verification of the effect in the triglyceride state Verification was carried out to show whether octanoic acid and decanoic acid exhibit a masking effect on off-flavors when present as triglycerides. The addition amounts to each food are shown in Table 1-1. The details of the addition methods to each food are described below. In addition, the flavor evaluation results are described in Table 1-1. The evaluation method is described below.

[0023] Table 1-1 TIFF0007704285000001.tif143133

[0024] ○Addition method for soy milk For soy milk, “Tofu can be made Organic Soy Milk” manufactured by Suzukaya Meiraku Co., Ltd. was used. The moisture content was 89.7% by the drying loss method (105 ° C., 5 hours). According to the formulation, each amount of additives was added. Thereafter, at 60 ° C., after stirring for 10 minutes at 1,000 rpm using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix Co., Ltd.), a homogenization treatment at 10 MPa was performed using a high-pressure homogenizer (model APV1000, manufactured by SMT Co., Ltd.) and used for flavor evaluation.

[0025] ○Addition method for oat milk For oat milk, “Alpro Oat Milk” manufactured by Danone Japan Co., Ltd. was used. The moisture content was 89.9% by the drying loss method (105 ° C., 5 hours). According to the formulation, each amount of additive was added. Thereafter, at 60°C, after stirring at 1,000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix Corporation), homogenization treatment was performed at 10 MPa using a high-pressure homogenizer (model APV1000, manufactured by SMT), and it was subjected to flavor evaluation.

[0026] ○ Method of addition to vegetable juice As the vegetable juice, "Vegetable Mix Concentrate Juice One Bottle a Day for Vegetables" manufactured by Kagome Co., Ltd. was used. The moisture content was 90.2% by the drying loss method (105°C, 5 hours). According to the formulation, each amount of additive was added. Thereafter, at 60°C, after stirring at 1,000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix Corporation), homogenization treatment was performed at 10 MPa using a high-pressure homogenizer (model APV1000, manufactured by SMT), and it was subjected to flavor evaluation.

[0027] ○ Method of addition to green juice As the green juice, "Green Juice Drink One Cup of Green Juice Every Day That Can Be Drunk Very Well" manufactured by Ito En Co., Ltd. was used. The moisture content was 98.1% by the drying loss method (105°C, 5 hours). According to the formulation, each amount of additive was added. Thereafter, at 60°C, after stirring at 1,000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix Corporation), homogenization treatment was performed at 10 MPa using a high-pressure homogenizer (model APV1000, manufactured by SMT), and it was subjected to flavor evaluation.

[0028] ○ Method of addition to meat-like hamburger The formulation of the meat-like hamburger is shown in Table 1-2.

[0029] Table 1-2 TIFF0007704285000002.tif80123 · Granular soy protein "Fuji-Nic 52S" manufactured by Fuji Oil Co., Ltd. was used after being diluted 3 times with water.

[0030] Preparation method According to the formulation in Table 1-2, using a Kenwood mixer (manufactured by Aikosha Seisakusho, stirring speed 140 rpm), the raw materials other than soybean oil were mixed and stirred for 3 minutes. Add soybean oil and mix and stir for an additional 3 minutes. Mold the stirred dough into 50 g pieces each (φ58 mm × height 18 mm). Steam in a household steamer for 12 minutes and perform retort sterilization at 121°C for 30 minutes. The moisture content of the prepared dough was 63 - 65% as determined by the loss on drying method (105°C, 5 hours).

[0031] ○ Method of addition to milk Meiji's "Meiji Delicious Milk" was used for the milk. The moisture content was 87.2% as determined by the loss on drying method (105°C, 5 hours). Add the respective amounts of additives according to the formulation. Thereafter, at 60°C, using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix), stir at 1,000 rpm for 10 minutes, then perform a homogenization treatment at 10 MPa using a high-pressure homogenizer (model APV1000, manufactured by SMT), and use for flavor evaluation.

[0032] ○ Method of flavor evaluation For each food, three panelists who are usually involved in food development evaluated three items: off-flavor, soapy odor, and bitterness. The evaluation results were based on the consensus of the three panelists. Note that in Comparative Examples 1-1 to 1-6, no additives were added to each food. For this state, the off-flavor was evaluated as 1 point, and the soapy odor and bitterness were evaluated as 5 points.

[0033] Regarding "off-flavor" Evaluate the off-flavor of each food. Specifically, for soy milk, oat milk, vegetable juice, and green juice, it is a grassy smell; for tofu hamburger, it is a soybean smell; and for milk, it is a milky smell. The state of adding nothing (Comparative Examples 1-1 to 1-6) was taken as 1 point, and the change when the sample was added was evaluated. A judgment of passing was made when it was 3 points or more. 1 point: No addition (a state where the unique flavor of each food can be felt) 2 points: The unique flavor felt without addition decreased to a certain extent, but it was still strongly felt. 3 points: The unique flavor felt without addition was faintly felt but had decreased significantly. 4 points: The unique flavor felt without addition was very faintly felt and was hardly noticeable. 5 points: A state where the unique flavor felt without addition was not felt at all. That is, the state with the highest masking effect.

[0034] Regarding "soapy smell" Since the action of the masking effect according to the present invention is due to free fatty acids, it was assumed that the masking agent itself would be perceived as an off-flavor, and it was evaluated according to the following criteria as "soapy smell". In addition, the state of adding nothing (Comparative Examples 1-1 to 1-6) was taken as 5 points. A judgment of passing was made when it was 3 points or more. 1 point: A state where the soapy smell was felt quite strongly. 2 points: A state where the soapy smell was clearly felt. 3 points: The soapy smell was faintly felt but was within the acceptable range. 4 points: The soapy smell was very faintly felt or hardly perceived. 5 points: A state where the soapy smell was not felt at all (equivalent to the non-added product).

[0035] Regarding "bitterness" Since the action of the masking effect according to the present invention is due to free fatty acids, it was assumed that the taste of the masking agent itself would be perceived, and it was evaluated according to the following criteria as "bitterness". In addition, the state of adding nothing (Comparative Examples 1-1 to 1-6) was taken as 5 points. That is, the bitterness inherent in the food to be evaluated was not the subject of evaluation. A judgment of passing was made when it was 3 points or more. 1 point: A state where the bitterness was felt quite strongly. 2 points: A state where the bitterness was clearly felt. The bitterness is slightly felt at 3 points, which is within the acceptable range. The bitterness is very slightly felt or hardly perceived at 4 points. The bitterness is not felt at all at 5 points (equivalent to a non - added product).

[0036] Regarding "Overall" Based on the above evaluations of "unusual flavor", "soapy smell", and "bitterness", the final pass / fail judgment was made. Specifically, when either the soapy smell or the bitterness is 2 points or less, the overall evaluation is ×. When both the soapy smell and the bitterness are 3 points or more, and the evaluation of "unusual flavor" is 1 point (×), 2 points (△), 3 points (○), 4 points or more (◎), ○ and ◎ are considered as passing. That is, When there is a soapy smell or bitterness, it is unconditionally ×, and otherwise it is judged by the unusual flavor suppression effect (×~◎). That is, even if the unusual flavor suppression effect is obtained, if there is a soapy smell or bitterness as a side effect, it is ×.

[0037] Discussion Even when the predetermined fatty acid was added to each food in the form of triglyceride, no effect of masking the unusual flavor of each food was observed. On the other hand, no soapy smell or bitterness was felt even with an excessive amount of addition.

[0038] Examination 2 Verification of the addition effect by emulsions The effect when the additive used in Examination 1 was added as an emulsion was verified. The addition amount as oil and fat to each food is shown in Table 2 - 1. The addition method was the same as in Examination 1. The preparation method of the emulsion is shown below. The flavor evaluation was carried out in the same way as in Examination 1, and the results were described in accordance with Table 2 - 1.

[0039] Table 2 - 1 TIFF0007704285000003.tif114133

[0040] ○ Preparation method of "emulsion" 79 parts of water was added with 1 part of sucrose stearate and heated to 60 °C. To this, 20 parts of a predetermined triglyceride was added, and after stirring at 5,000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (Model: MARK2.5; manufactured by Primix Corporation), homogenization treatment was performed at 10 MPa using a high-pressure homogenizer (Model APV1000, manufactured by SMT) to prepare an emulsion. As the sucrose stearate, "Ryo-Tosugar Ester S-1670, HLB approximately 16" manufactured by Mitsubishi Chemical Corporation was used.

[0041] Discussion · Even when triglycerides composed of a predetermined fatty acid were added to each food in the form of an emulsion, no effect of masking the different flavors of each food was observed.

[0042] Examination 3 Verification of the effects of each free fatty acid The masking effect was verified when free fatty acids were added to each food. The addition amounts are shown in Table 3-1. Also, the flavor evaluation of each food was conducted. The method was the same as in Examination 1. The results were entered in accordance with Table 3-1.

[0043] Table 3-1 TIFF0007704285000004.tif178134TIFF0007704285000005.tif188133TIFF0007704285000006.tif95134TIFF0007704285000007.tif129133TIFF0007704285000008.tif110133TIFF0007704285000009.tif129134TIFF0007704285000010.tif100134TIFF0007704285000011.tif129133TIFF0007704285000012.tif100133TIFF0007704285000013.tif163134

[0044] Discussion Even when butanoic acid was added at 44 ppm, although hardly any soapy odor or bitterness was felt, no effect of masking off-flavors was observed. Even when hexanoic acid was added at 44 ppm, although hardly any soapy odor or bitterness was felt, no effect of masking off-flavors was observed. When the addition amount of octanoic acid was high, although there was a masking effect, it had its own soapy odor and bitterness and was unqualified. On the other hand, at an appropriate addition amount, there was an effect of masking off-flavors and neither soapy odor nor bitterness was felt, so it was qualified. Note that no effect was observed when the addition amount was low. When the addition amount of decanoic acid was high, although there was a masking effect, it had its own soapy odor and bitterness and was unqualified. On the other hand, at an appropriate addition amount, there was an effect of masking off-flavors and neither soapy odor nor bitterness was felt, so it was qualified. Note that no effect was observed when the addition amount was low. For dodecanoic acid, hexadecanoic acid, and octadecanoic acid, no effect of masking off-flavors was observed regardless of the addition amount.

[0045] Examination 4 Verification of the effect by the free fatty acid mixture Using a mixture of free fatty acids, the masking effect at each addition amount was verified. The formulation is shown in Table 4-1. The addition to each food and the flavor evaluation method were carried out in the same way as in Examination 1. The results were entered in accordance with Table 4-1.

[0046] Table 4-1 TIFF0007704285000014.tif95133TIFF0007704285000015.tif130134TIFF0007704285000016.tif100133TIFF0007704285000017.tif165134

[0047] Discussion Even in the mixture of octanoic acid and decanoic acid, if the addition amount is too much, soapy odor and bitterness can be felt and it will be unqualified. However, when added in a predetermined amount, these cannot be felt and only the masking effect is observed. When the addition amount is too little, the masking effect cannot be observed. The octadecene acid mixture is a mixture of fatty acids that does not show a masking effect even as individual fatty acids. Regardless of the amount, the masking effect was not observed.

[0048] Study 5 Verification of the effect of fatty acid salts According to Table 5-1, fatty acid salts were added to various foods to verify the masking effect. The addition method and evaluation method were the same as those in Study 1. The results were entered in accordance with Table 5-1.

[0049] Table 5-1 TIFF0007704285000018.tif96133TIFF0007704285000019.tif133134

[0050] Discussion · It was confirmed that even when added as a fatty acid salt, the masking effect is shown when a predetermined amount of the predetermined fatty acid exists as a free fatty acid.

[0051] Study 6 Preparation of a masking agent and its effect A "masking agent" containing octanoic acid was prepared and its effect was confirmed. The formulation of the masking agent is described in Table 6-1. The preparation method is described in the "○ Preparation method of the masking agent". The addition mode of each masking agent to each food is described in Table 6-2. Also, the results of the sensory evaluation are described together. The addition method to each food and the sensory evaluation method were in accordance with Study 1.

[0052] Table 6-1 TIFF0007704285000020.tif100145

[0053] ○ Preparation method of the masking agent 1. The raw materials were mixed according to the formulation. 2. Using a homomixer at 60 °C, it was stirred at 10,000 RPM for 30 minutes.

[0054] Table 6-2 TIFF0007704285000021.tif80133TIFF0007704285000022.tif80133

[0055] Discussion Examples 6-1 and 6-2 were prepared as masking agents containing octanoic acid. However, it was confirmed that both showed a masking effect when used in a predetermined amount.

Claims

1. A masking agent for food, which contains at least one selected from octanoic acid, decanoic acid as free fatty acids, and their salts as free fatty acids, does not contain oil and fat, and contains moisture and soybean-derived raw materials.

2. By adding the masking agent for food according to Claim 1 to a food containing moisture and soybean-derived raw materials, at least one selected from octanoic acid, decanoic acid as free fatty acids, and their salts is contained in the food in a total amount of 0.0044 to 1 ppm as free fatty acids, and a method for masking the off-flavor of the soybean-derived raw material in the food.

3. A method for producing the masking agent according to Claim 1, comprising the following steps.

1. A step of adding at least one selected from octanoic acid, decanoic acid as free fatty acids, and their salts to an aqueous solvent.

2. A step of homogenizing.

4. A masking agent for food, which contains at least one selected from octanoic acid, decanoic acid as free fatty acids, and their salts as free fatty acids, does not contain oil and fat, and contains moisture and soybean-derived raw materials, provided that the embodiment containing tyrosine, phenylalanine, tryptophan, and glutamic acid is excluded. Excluding embodiments containing one or more of tea flavor, milk flavor, and cheese flavor. Excluding embodiments containing one or more of pea or rice peptides, 1,3-propanediol, ethyl cyclohexane carboxylate, green coffee extract, molasses distillate, and hyaluronic acid. Excluding embodiments containing a compound having an imidazole group.

5. By adding the masking agent for food according to Claim 4 to a food containing moisture and soybean-derived raw materials, at least one selected from octanoic acid, decanoic acid as free fatty acids, and their salts is contained in the food in a total amount of 0.0044 to 1 ppm as free fatty acids, and a method for masking the off-flavor of the soybean-derived raw material in the food.

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