Deterioration odor masking agent for acidic dairy products

Abstract

Provided are a masking agent for off-odors caused by light exposure in acidic dairy products, a method for producing an acidic dairy product in which the off-odor is masked, and a method for masking off-odors in acidic dairy products. 【Solution means】At least one selected from the group consisting of soy polysaccharides and pectin is used as a masking agent for dairy product off-odors.

Description

Technical Field

[0001] The present invention relates to a technique for masking the deteriorated odor of acidic dairy products. Specifically, it relates to a deteriorated odor masking agent used for masking the deteriorated odor of acidic dairy products, a production method for masking the deteriorated odor of acidic dairy products, and a method for masking the deteriorated odor of acidic dairy products.

Background Art

[0002] Dairy products, particularly acidic dairy products typified by yogurt and fermented milk, contain proteins, fats, vitamins, minerals, etc., are nutritionally well-balanced, and are widely consumed due to their good palatability.

[0003] In these dairy products, for example, when filled in a light-transmissive container and displayed in a showcase at a retail store or the like and exposed to strong light for a long time, riboflavin contained in the milk is excited by light irradiation, and accordingly, the oxidation of sulfur-containing compounds such as methionine and cysteine is promoted in a chain reaction, resulting in the generation of off-flavors (i.e., light deterioration odor) due to light deterioration, and the aroma of the dairy product is significantly deteriorated. There has been a problem of the generation of deteriorated odor.

[0004] Therefore, as techniques for suppressing the generation of the deteriorated odor components, a technique of containing at least two or more selected from L-ascorbic acid, cholecalciferol, and flavonol in a milk-containing acidic beverage (Patent Document 1), a technique of adding one or two or more of rutin, morin, or quercetin to a milk-containing acidic beverage (Patent Document 2), and a technique of blending at least one selected from the group consisting of epicatechin, epigallocatechin, epigallocatechin gallate, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, rosmarinic acid, and gallic acid in milk or dairy products (Patent Document 3), etc. have been proposed. Also, as a technique for masking the deteriorated odor, a technique of blending one or more compounds selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol, and dimethyl methoxyfuranone in a dairy product (Patent Document 4), etc. have been proposed.

[0005] However, since the techniques described in Patent Documents 1 to 3 do not have a complete inhibitory effect on the generation of deterioration odor components in milk-containing products, the generation of deterioration odor cannot be avoided depending on the history and conditions of light irradiation, and further improvement has been demanded. On the other hand, since the main causative substances of deterioration odor are usually not limited to the above-mentioned sulfur-containing compounds but are a mixture containing other compounds, regarding the deterioration odor masking technique of dairy products described in Patent Document 4, the masking effect is not sufficient, and the provision of a more general-purpose and more effective masking technique has been demanded.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Non-Patent Documents

[0007]

Non-Patent Document 1

Non-Patent Document 2

Non-Patent Document 3

Non-Patent Document 4

[0008] An object of the present invention is to provide a technique for simply and safely masking off-flavors that may occur at each stage of the production, distribution, storage, and sale of acidic dairy products, particularly the photo-off-flavor of acidic dairy products caused by light exposure. Specifically, an object of the present invention is to provide a off-flavor masking agent used for masking the photo-off-flavor of acidic dairy products, a method for producing an acidic dairy product for masking the photo-off-flavor of the acidic dairy product, and a method for masking the photo-off-flavor of the acidic dairy product. [Means for Solving the Problems]

[0009] The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, have found that components conventionally used in foods, such as soy polysaccharides and pectin, have an effect of masking the off-flavor of acidic dairy products, particularly the photo-off-flavor. Based on these findings, the present invention has been completed by confirming that by blending these components as acidic dairy product off-flavor masking agents with acidic dairy products and coexisting them with milk components, acidic dairy products with masked off-flavors can be obtained.

[0010] The present invention has been completed through further research based on such findings and has the following embodiments.

[0011] (I) Deterioration odor masking agent (I-1) An off-flavor masking agent for acidic dairy products containing at least one selected from the group consisting of soy polysaccharides and pectin. (I-2) The deodorant for masking off-flavors according to (I-1), wherein the acidic dairy product contains milk components in a proportion of 0.15 to 3% by mass in terms of skim milk powder. (I-3) The deodorant for masking off-flavors according to (I-1) or (I-2), wherein the off-flavor is an off-flavor caused by light exposure.

[0012] (II) Method for producing acidic dairy products (II-1) A production method for masking the light-induced off-flavor of an acidic dairy product, wherein the acidic dairy product contains milk components in a proportion of 0.15 to 3% by mass in terms of skim milk powder, and in the production of the acidic dairy product, at least one selected from the group consisting of soybean polysaccharide and pectin is blended and coexisted with the milk components in the acidic dairy product. (II-2) The production method according to (II-1), wherein the blending amount of the soybean polysaccharide is 0.03 to 1% by mass in 100% by mass of the acidic dairy product, and the blending amount of the pectin is 0.05 to 1% by mass in 100% by mass of the acidic dairy product.

[0013] (III) Method for masking photo-deterioration odor of acidic dairy products (III-1) A method for masking the off-flavor caused by light exposure of an acidic dairy product, characterized by coexisting at least one selected from the group consisting of soybean polysaccharide and pectin with the milk components in the acidic dairy product. (III-2) The masking method according to (III-1), wherein the acidic dairy product contains milk components in a proportion of 0.15 to 3% by mass in terms of skim milk powder.

Advantages of the Invention

[0014] By using the deodorant for masking off-flavors or the off-flavor masking method of the present invention for an acidic dairy product, the off-flavor generated when the acidic dairy product is exposed to light can be effectively suppressed. That is, according to the deodorant for masking off-flavors of acidic dairy products of the present invention or the masking method using the same, at stages such as production, distribution, storage, and display, the off-flavor generated by the exposure of the acidic dairy product to light can be effectively suppressed, and an acidic dairy product with suppressed flavor deterioration can be provided. According to the production method of the present invention, an acidic dairy product that can effectively suppress the deterioration odor generated when exposed to light can be easily produced and obtained.

Brief Description of the Drawings

[0015]

Figure 1

Figure 2

Modes for Carrying Out the Invention

[0016] In the present invention, the "acidic dairy product" is an acidic dairy product with a pH in the range of 2.5 to 6, which is made by processing animal milk, particularly raw cow milk or cow's milk. Although not limited, it includes fermented milk (including solid and liquid forms), lactic acid bacteria beverages (including live bacteria-containing types and sterilized types), and acidic milk beverages, etc. Preferably, it is an acidic dairy product with a pH in the range of 3 to 4.8, and more preferably, it is an acidic dairy product with a pH in the range of 3.3 to 4.4. Also included are foods containing such acidic dairy products, such as confectioneries, desserts, frozen desserts, and ice creams, etc.

[0017] Fermented milk refers to "milk or milk products containing non-fat milk solids equal to or more than the same amount as milk, fermented with lactic acid bacteria or yeast to form a paste or liquid, or frozen products thereof" in accordance with the Ordinance on Ingredients Standards for Milk and Dairy Products etc. (hereinafter referred to as the Milk etc. Ordinance) based on the Food Sanitation Act. Fermented milk contains non-fat milk solids of 8.0 mass% or more, and there are live bacteria types and sterilized types, including yogurt. A lactic acid bacteria beverage refers to "a beverage processed from milk etc. fermented with lactic acid bacteria or yeast, or a beverage using it as the main raw material (excluding fermented milk)" in accordance with the provisions of the Milk etc. Ordinance, and includes both dairy product lactic acid bacteria beverages with non-fat milk solids of 3.0 mass% or more and lactic acid bacteria beverages with non-fat milk solids of less than 3.0 mass%. There are also live bacteria types and sterilized types for these.

[0018] An acid milk beverage is a product that uses milk, skim milk, etc. as raw materials, undergoes lactic acid fermentation by lactic acid bacteria, and is either consumed as it is, or with the addition of saccharides, fruit juices, processed fruit products, flavors, etc., or diluted with water for drinking. Also included are acid milk beverages (referred to as "synthetic acid milk beverages", "direct acid milk beverages", etc.) made by adding lactic acid, citric acid, flavors, etc. to milk, skim milk, etc. without lactic acid fermentation.

[0019] Among acid milk products, preferably, it is a food or drink containing milk components in a proportion of 0.15 to 3 mass% in terms of the dried matter of the skim milk component per 100 mass% of the acid milk product.

[0020] In the present invention, "milk components" means components contained in milk and dairy products, but preferably components obtained by excluding water and fat components derived from milk from the components contained in milk and dairy products. Examples of such "milk components" include milk proteins (casein, whey protein), amino acids (including sulfur-containing amino acids and aromatic amino acids), carbohydrates (such as lactose), minerals (such as calcium, potassium, magnesium, phosphorus), and vitamins (such as vitamin A, B2, C). In this specification, "in terms of dried skim matter" means converting the amount of "milk components" to the amount obtained by excluding fat and water components from the milk components. In the present invention, the "milk component" in the case of "coexisting with the milk component" means the milk component contained in the target acidic dairy product, but preferably it is a component that can cause an off-flavor, and examples thereof include lipids, proteins, amino acids, and / or vitamins without limitation.

[0021] Generally, there are two types of odors: the odor directly felt by the nose (orthonasal aroma) and the odor felt in the nasal cavity from the back of the throat when placed in the mouth or swallowed (retronasal aroma). The odor targeted by the present invention can be either of these, but preferably it is the odor felt in the nasal cavity from the back of the throat when the dairy product is placed in the mouth or swallowed (retronasal aroma).

[0022] In the present invention, masking the off-flavor of an acidic dairy product does not mean that the off-flavor completely disappears, but rather includes weakening (reducing) the intensity of the off-flavor. That is, masking the off-flavor of an acidic dairy product means that due to the inclusion of an off-flavor masking agent in the acidic dairy product, the odor of the acidic dairy product (test off-flavor) is felt to be less (reduced) compared to the odor of the acidic dairy product without the addition of the off-flavor masking agent (comparative off-flavor). Such an effect can usually be evaluated and determined by a sensory test by a trained expert panel. Specifically, by comparing the odor of the acidic dairy product with the off-flavor masking agent (including the candidate) (test retronasal aroma) and the odor of the acidic dairy product without the off-flavor masking agent (comparative retronasal aroma), when the acidic dairy product containing the off-flavor masking agent is felt to have less odor, it can be determined that the off-flavor masking agent (candidate) corresponds to the off-flavor masking agent of the present invention.

[0023] The off-flavor of acidic dairy products targeted by the present invention is preferably an odor that occurs when acidic dairy products are exposed to light under light irradiation, and is also referred to as a photo-degradation off-flavor. The irradiation light may be any light including ultraviolet rays, visible light, and / or infrared rays known to cause degradation. For example, sunlight, fluorescent lamp (incandescent bulb, fluorescent bulb) irradiation light, and LED irradiation light can be exemplified. As shown in the examples described later, according to the present invention (off-flavor masking agent, off-flavor masking method), at least the odor (photo-degradation off-flavor) that occurs when acidic dairy products are exposed to light irradiation of 20,000 lux for at least 17 hours under the condition of 10°C can be masked. The irradiation intensity of the fluorescent lamps on the display shelves in convenience stores and supermarkets is about 2,000 lux. The above irradiation of 20,000 lux × 17 hours corresponds to irradiation of 2,000 lux × 170 hours (about one week) (assuming the case where acidic dairy products are displayed on the display shelf for one week). Therefore, acidic dairy products blended with the off-flavor masking agent of the present invention, produced by the production method of the present invention, or treated by the off-flavor masking method of the present invention have the characteristic that the photo-degradation off-flavor is masked at least when this is exposed to light under the above conditions.

[0024] (I) Acidic dairy product deterioration odor masking agent The acidic dairy product off-flavor masking agent of the present invention (hereinafter, also referred to as "this masking agent") is characterized by containing at least one selected from the group consisting of soybean polysaccharides and pectin.

[0025] (Soybean polysaccharides) Soybean polysaccharides are produced from water-insoluble dietary fiber (okara) obtained when producing soybean protein from defatted soybeans through the steps of hot water extraction, purification, sterilization, and drying. Soybean polysaccharides are water-soluble polysaccharides having galactose, arabinose, and galacturonic acid as main constituent sugars, and further containing rhamnose, fucose, xylose, and glucose. The molecular structure of soybean polysaccharides is presumed to be a structure in which relatively long-chain neutral sugar side chains composed of galactose and arabinose are bonded to the main chain skeleton composed of rhamnogalacturon and galacturon (see Non-Patent Documents 1 and 2).

[0026] Soy polysaccharides are commercially available, and examples include SM-700, SM-900, SM-1600, SM-640, etc. manufactured by San-Ei Gen F.F.I., Inc. These soy polysaccharides are known to be added to acidic milk beverages as acid milk stabilizers to suppress the aggregation and precipitation of milk proteins under acidic conditions (Non-Patent Document 3). However, it is not known to have an effect of suppressing the light deterioration odor of acidic dairy products.

[0027] (Pectin) Pectin is a complex polysaccharide contained in the cell walls and middle lamellae of plants. The main component is polygalacturonic acid in which galacturonic acid is α-1,4-linked, and the carboxyl groups of galacturonic acid are methyl-esterified. Pectin can be roughly divided into high-methoxyl (HM) pectin with an esterification degree (DE) of 50% or more and low-methoxyl (LM) pectin with an esterification degree of less than 50%. HM pectin is preferred.

[0028] HM pectin is commercially available, and examples include SM-666 manufactured by San-Ei Gen F.F.I., Inc. These HM pectins are known to be added to acidic milk beverages as acid milk stabilizers to suppress the aggregation and precipitation of milk proteins under acidic conditions (Non-Patent Document 3). However, it is not known to have an effect of suppressing the light deterioration odor of acidic dairy products.

[0029] (This masking agent) This masking agent may contain at least one selected from the group consisting of the above-mentioned soy polysaccharides and pectin. It may contain these alone or in combination of two. The proportion of soy polysaccharides and / or pectin contained in this masking agent may be appropriately set within the limit of 100% by mass in total as long as it is suitable for the purpose of masking the odor (light deterioration odor of dairy products) caused by light exposure by coexisting with the milk components in the acidic dairy product when blended therewith.

[0030] This masking agent is used to mask the odor generated when acidic dairy products are exposed to light. Regardless of its form, it can have a solid form such as powder, granule, tablet, and capsule, as well as a semi-solid or liquid form such as liquid (including aqueous solution, dispersion, suspension), emulsion, syrup, paste, and gel.

[0031] This masking agent may, to the extent that it does not interfere with the effects of the present invention, appropriately contain an edible carrier (base) and additives that can be blended into food and drink according to the form when preparing at least one selected from the group consisting of soy polysaccharides and pectin (hereinafter sometimes collectively referred to as "the present active ingredient") into the above-mentioned dosage forms.

[0032] By using carriers and additives, this masking agent can be made into any dosage form such as the above-mentioned solid, semi-solid or liquid dosage forms. Although not limited, as an example, an excipient such as dextrin may be blended into an aqueous solution in which the present active ingredient is dissolved or dispersed, and it may be powdered according to a conventional method such as spray drying or freeze drying to prepare a powder preparation, or further granulated to prepare a granule preparation.

[0033] The amount of this masking agent used for acidic dairy products may be any amount as long as it can mask the light deterioration odor of acidic dairy products, and is not limited within that range.

[0034] For example, when this masking agent contains soybean polysaccharide as an active ingredient, it is preferably formulated so that the proportion of soybean polysaccharide in 100% by mass of the acidic dairy product is 0.03% by mass or more. The upper limit value is not restricted in terms of the light deterioration odor masking effect. However, since an odor (soybean odor) caused by soybean polysaccharide is generated as the blending amount increases, the upper limit value is 1.0% by mass from the viewpoint of flavor.

[0035] The blending amount of soybean polysaccharide for the acidic dairy product can be appropriately set according to the amount of milk components contained in the acidic dairy product and the pH conditions. For example, although not restricted, in the case of an acidic dairy product with a pH of 3.3 to 4.4 and a milk component content (total amount, the same below) of less than 1% by mass in terms of skimmed dried matter (the same below), the blending amount of soybean polysaccharide in 100% by mass of the acidic dairy product is preferably 0.03% by mass or more. Also, in the case of an acidic dairy product with a pH of less than 3.3 to 4.4 and a milk component content of less than 1 to 3% by mass, the blending amount of soybean polysaccharide in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. Further, in the case of an acidic dairy product with a pH of 4.4 or more and a milk component content of less than 1 to 3% by mass, the blending amount of soybean polysaccharide in 100% by mass of the acidic dairy product is preferably 0.075% by mass or more. Also, in the case of an acidic dairy product with a pH of 3.3 to 4.4 and a milk component content of 3% by mass or more, the blending amount of soybean polysaccharide in 100% by mass of the acidic dairy product is preferably 0.2% by mass or more.

[0036] The effective dosage of this masking agent (active ingredient: soybean polysaccharides) for such acidic dairy products can be determined by using the evaluation methods described in Experimental Examples 1 and 2 below. For example, using an acidic dairy product (test food) containing this masking agent (active ingredient: soybean polysaccharides) and an acidic dairy product without this agent (comparative food), a light irradiation test is conducted by the method described in Experimental Example 2, and when the amount of "1-octen-3-ol" after light irradiation is compared between the test food and the comparative food, if the amount of "1-octen-3-ol" in the test food is less than that in the comparative food, the dosage of this masking agent (soybean polysaccharides) in the test food can be determined to be an effective amount for masking the light deterioration odor. Also, instead of this method, a sensory evaluation test using the trained panel described in Experimental Example 1 can be conducted for evaluation. Note that soybean polysaccharides have an acid milk stabilizing effect simultaneously with the light deterioration odor masking effect. Therefore, when adopting a beverage as the form of the acidic dairy product (test food, comparative food), as described in Experimental Example 1 below, if soybean polysaccharides are not added, the milk components will aggregate and it will not be possible to prepare it in the beverage form. Therefore, in this case, it is desirable to use a beverage containing the minimum amount of soybean polysaccharides that exhibits the acid milk stabilizing effect (an amount that does not exhibit the light deterioration odor masking effect) as the "comparative food".

[0037] For example, when this masking agent contains pectin as an active ingredient, it is preferably blended so that the proportion of pectin is 0.05% by mass or more in 100% by mass of the acidic dairy product. Although the upper limit value is not restricted in terms of the light deterioration odor masking effect, the viscosity increases as the blending amount increases, and the palatability decreases. Therefore, when the acidic dairy product is a milk beverage, the upper limit value is 1.0% by mass from the viewpoint of viscosity suppression. The blending amount of pectin for the acidic dairy product can be appropriately set according to the amount of milk components contained in the acidic dairy product and the pH conditions. For example, although not restricted, in the case of an acidic dairy product with a pH of 3.6 to 4.4 and a milk component content (total amount, the same below) of less than 1% by mass in terms of skim dried matter (the same below), the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. Also, in the case of an acidic dairy product with a pH of less than 3.6 to 4.4 and a milk component content of less than 1 to 3% by mass, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.25% by mass or more. Further, in the case of an acidic dairy product with a pH of 4.4 or more and a milk component content of less than 1 to 3% by mass, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.125% by mass or more. Also, in the case of an acidic dairy product with a pH of 3.6 to 4.4 and a milk component content of 3% by mass or more, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.275% by mass or more.

[0038] The effective dosage of this masking agent (active ingredient: pectin) for such acidic dairy products can be determined by using the evaluation methods described in Experimental Examples 1 and 2 below. For example, for acidic dairy products (test foods) containing this masking agent (active ingredient: pectin) and acidic dairy products (comparative foods) without it, a light irradiation test is conducted according to the method described in Experimental Example 2, and when comparing the amounts of "dimethyl disulfide" and "dimethyl trisulfide" after light irradiation between the test food and the comparative food, if the amounts of "dimethyl disulfide" and "dimethyl trisulfide" in the test food are less than those in the comparative food, the dosage of this masking agent (pectin) in the test food can be determined to be an effective amount for masking the light degradation odor. Alternatively, instead of these methods, a sensory evaluation test using the trained panel described in Experimental Example 1 can also be conducted for evaluation.

[0039] Note that pectin, like soy polysaccharides, has an acid milk stabilizing effect simultaneously with the light degradation odor masking effect. Therefore, when adopting a beverage as the form of acidic dairy products (test foods, comparative foods), as described in Experimental Example 1 below, if pectin is not added, the milk components will aggregate and it will not be possible to prepare them in a beverage form. Thus, in this case, it is desirable to use a beverage containing the minimum amount of pectin (an amount that does not exhibit the light degradation odor masking effect) that exerts the acid milk stabilizing effect as the "comparative food".

[0040] (II) Acidic dairy products The acidic dairy product of the present invention is a food or beverage containing the above-described masking agent in addition to milk components. The types of "acidic dairy products" are as described above. Although not limited, preferably, it is an acidic dairy food containing milk components in a proportion of 0.15 to 3% by mass in terms of total defatted dry matter per 100% by mass of the acidic dairy product. More preferably, it is an acidic dairy beverage.

[0041] As an acidic dairy product, the present invention preferably relates to an acidic dairy product having a pH in the range of 2.5 to 6. More preferably, it is an acidic milk beverage. Although the pH range is not limited, it is preferably in the range of pH 3 to 4.8, more preferably in the range of pH 3.3 to 4.4. Although not limited, the pH of the acidic dairy product containing the present masking agent having soy polysaccharide as an active ingredient is preferably in the range of 3.3 to 4.2, and the pH of the acidic dairy product containing the present masking agent having pectin as an active ingredient is preferably in the range of 3.6 to 4.4.

[0042] The blending ratio of the present masking agent for the acidic dairy product is not particularly limited as long as the acidic dairy product prepared by blending the present masking agent exhibits the effects of the present invention. Specifically, it can be appropriately set and adjusted according to the type of acidic dairy product, the content of milk components, and the pH. Although not limited, the ratio of the present masking agent applied to the acidic dairy product can be exemplified by the ratios described below.

[0043] When this masking agent contains soy polysaccharide as an active ingredient, the proportion of soy polysaccharide contained in 100% by mass of the acidic dairy product is preferably 0.03% by mass or more. As described above, the upper limit is 1.0% by mass from the viewpoint of soy odor. The content of soy polysaccharide in the acidic dairy product can be appropriately set within the range of 0.03 to 1.0% by mass according to the amount of milk components and pH conditions contained in the acidic dairy product. For example, although not limited, in the case of an acidic dairy product with a pH of 3.3 to 4.4 and a milk component content (total amount, the same hereinafter) of less than 1% by mass in terms of skim dried matter, the content of soy polysaccharide in 100% by mass of the acidic dairy product is preferably 0.03% by mass or more. Further, in the case of an acidic dairy product with a pH of less than 3.3 to 4.4 and a milk component content of less than 1 to 2.5% by mass in terms of skim dried matter, the content of soy polysaccharide in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. Also, in the case of an acidic dairy product with a pH of 4.4 or more and a milk component content of less than 1 to 2.5% by mass in terms of skim dried matter, the content of soy polysaccharide in 100% by mass of the acidic dairy product is preferably 0.075% by mass or more. Further, in the case of an acidic dairy product with a pH of 3.3 to 4.4 and a milk component content of 2.5% by mass or more, the content of soy polysaccharide in 100% by mass of the acidic dairy product is preferably 0.2% by mass or more. The effective content of this masking agent (soy polysaccharide) in such dairy products can be determined by using the evaluation method described in Experimental Examples 1 and 2 below, as described above.

[0044] When this masking agent contains pectin as an active ingredient, the proportion of pectin contained in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. The upper limit value is 1.0% by mass from the viewpoint of viscosity suppression when the acidic dairy product is a milk beverage. The content of pectin in the acidic dairy product can be appropriately set within the range of 0.05 to 1.0% by mass according to the amount of milk components contained in the acidic dairy product and the pH conditions. For example, although not limited, in the case of an acidic dairy product having a pH of 3.6 to 4.4 and a milk component content (total amount, the same hereinafter) of 0.5% by mass or less in terms of skim milk powder equivalent, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.05% by mass or more. Further, in the case of an acidic dairy product having a pH of less than 3.6 to 4.4 and a milk component content of less than 0.5 to 2.5% by mass in terms of skim milk powder equivalent, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.2% by mass or more. In the case of an acidic dairy product having a pH of 4.4 or more and a milk component content of less than 0.5 to 2.5% by mass in terms of skim milk powder equivalent, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.125% by mass or more. Further, in the case of an acidic dairy product having a pH of 3.6 to 4.4 and a milk component content of 2.5% by mass or more in terms of skim milk powder equivalent, the blending amount of pectin in 100% by mass of the acidic dairy product is preferably 0.275% by mass or more. The effective content of this masking agent (pectin) in such dairy products can be determined by using the evaluation method described in Experimental Examples 1 and 2 below, as described above.

[0045] Note that the soybean polysaccharide and / or pectin only needs to be blended in the target acidic dairy product and can be added at any stage of the manufacturing process of the acidic dairy product.

[0046] Thus, the acidic dairy product of the present invention contains soybean polysaccharide and / or pectin, and is characterized in that the odor (dairy product deterioration odor) caused by the light exposure is masked as compared with an acidic dairy product that does not contain any of them.

[0047] Whether the off-flavor of acidic dairy products is masked can be evaluated by comparing the odors (retronasal aromas) of dairy products (test foods) containing this masking agent and dairy products (comparison foods) having the same composition as the test foods except that the masking agent is not added, after each is exposed to light under irradiation with a 20,000 lux fluorescent lamp for 17 hours at 10°C. In this evaluation, when the test food has less odor (deterioration odor of dairy products) than the comparison food, it can be determined that the acidic dairy product deterioration odor (photo-deterioration odor) is masked by the addition of this masking agent to the test food. The specific evaluation method can be carried out according to the description in the experimental examples described later.

[0048] Instead of the above sensory evaluation test, a test can also be conducted to compare the amounts of off-flavor causing components contained in the test food and the comparison food after light exposure. Here, the off-flavor causing component is "1-octen-3-ol" when the test product is an acidic dairy product containing soy polysaccharide. When the test product is an acidic dairy product containing pectin, it is "dimethyl disulfide" and / or "dimethyl trisulfide". In this evaluation, when the test food has less amount of the off-flavor causing component contained therein than the comparison food, it can be determined that the acidic dairy product deterioration odor (photo-deterioration odor) is masked by the addition of this masking agent to the test food. The specific evaluation method can be carried out according to the description in the experimental examples described later.

[0049] In this way, by the simple method of adding and blending this masking agent in the manufacturing process of acidic dairy products, the acidic dairy product deterioration odor can be masked, and as a result, acidic dairy products with the deterioration odor (photo-deterioration odor) disappeared or reduced can be prepared and provided.

[0050] (III) Method for producing acidic dairy products for masking the deterioration odor of acidic dairy products The acidic dairy product of the present invention described above only needs to contain this masking agent in the final acidic dairy product. As long as that is the case, the manufacturing method of the acidic dairy product of the present invention, such as the timing and method of blending the masking agent, is not particularly limited. That is, the manufacturing method of the present invention is a method for manufacturing an acidic dairy product for masking the off-odor of the acidic dairy product, preferably the photo-oxidative off-odor. The method includes a step of blending at least one selected from the group consisting of soybean polysaccharide and pectin in the manufacturing process of the acidic dairy product. In the manufacturing method of the present invention, the acidic dairy product (type, milk component content, pH, etc.), the type and content of the soybean polysaccharide, and the type and content of the pectin are as described above, and the above description can be incorporated herein by reference.

[0051] (IV) Acidic dairy product deterioration odor masking method The method for masking the off-odor of the acidic dairy product of the present invention can be carried out by blending at least one selected from the group consisting of soybean polysaccharide and pectin in the acidic dairy product and allowing it to coexist with the milk components in the acidic dairy product. The acidic dairy product (type, milk component content, pH) targeted by the present invention, as well as the soybean polysaccharide and pectin, including their blending ratios with respect to the acidic dairy product, are as described in (I) to (II) above, and the above description can be incorporated herein by reference.

[0052] Regarding the acidic dairy product, whether the off-odor of the acidic dairy product is masked by blending soybean polysaccharide and / or pectin (the present active ingredient) therein can be evaluated by comparing the off-odor after light exposure of the acidic dairy product (test food) in which the present active ingredient is blended in an amount sufficient to exhibit the effect with the off-odor after light exposure of the same dairy product (comparison food) as the test food except that the present active ingredient is not blended in an amount sufficient to exhibit the effect. In this evaluation, when the test food has less off-odor than the comparison food, it can be determined that the off-odor of the test food is masked by the blending of the present active ingredient. The specific evaluation method can be carried out according to the description of the experimental examples described later.

[0053] Instead of the above sensory evaluation test, a test can also be conducted to compare the amounts of components causing off-odors contained in the test food and the comparative food after light exposure. Here, when the test product is an acidic dairy product containing soy polysaccharide, the component causing off-odor is "1-octen-3-ol". When the test product is an acidic dairy product containing pectin, it is "dimethyl disulfide" and / or "dimethyl trisulfide". In this evaluation, when the amount of the component causing off-odor contained in the test food is less than that in the comparative food, it can be determined that the acidic dairy product off-odor (photo-oxidation off-odor) of the test food is masked by the blending of this masking agent. The specific evaluation method can be carried out according to the description of the experimental examples described later.

[0054] In this way, by the simple method of blending this active ingredient, the photo-oxidation off-odor of acidic dairy products can be masked, and as a result, dairy products with no or reduced off-odor caused by light exposure can be prepared and provided.

[0055] As described above, in this specification, the terms "comprising" and "containing" include the meanings of "consisting of" and "substantially consisting of".

Examples

[0056] Hereinafter, in order to assist the understanding of the configuration and effects of the present invention, the present invention will be described using experimental examples. However, the present invention is not limited by these experimental examples in any way. The following experiments were carried out under room temperature (25 ± 5°C) and atmospheric pressure conditions unless otherwise specified. Also, the panel used in each experimental example was a sensory evaluation qualified person who was engaged in and trained in the sensory evaluation of the odor of food and beverages, and who had been well-trained in the sensory evaluation of the odor of acidic dairy products before conducting this experiment. Unless otherwise specified, the "%" described below means "mass %" and "parts" means "parts by mass".

[0057] The raw materials used in the following experimental examples are as follows. The blending amounts of the respective components described in each table described later are the amounts of each product. Soy polysaccharides: SM-1600 ※Manufactured by San-Ei Gen F.F.I., Inc. Pectin: SM-666 ※Manufactured by San-Ei Gen F.F.I., Inc. Skim milk powder: ※Manufactured by Snow Brand Milk Products Co., Ltd. Skim milk powder is defined as "powder obtained by removing almost all moisture from raw milk, milk, or specially processed milk with the milk fat removed" according to the "Ordinance Concerning Component Standards, etc. of Milk and Dairy Products" based on the Food Sanitation Law. In terms of component standards, it is specified that the milk solids are 95.0% or more and the moisture is 5.0% or less. According to the 2020 Edition (8th Edition) of the Japanese Food Standard Composition Table, 100 g of skim milk powder (skim milk) contains 34.0 g of protein, 53.3 g of carbohydrates, 1.0 g of lipids, and 3.8 g of moisture. That is, the total proportion of lipids and moisture in 100% by mass of skim milk powder is 4.8% by mass.

[0058] Experimental Example 1 Evaluation of masking effect on photo-deterioration odor of acidic beverages containing milk (sensory evaluation) Ten panelists were asked to evaluate the off-odor (photo-degradation off-odor) after a light exposure test on acidic milk-containing beverages (test beverages, comparative beverages) formulated with candidate masking agents (soy polysaccharides, pectin). The evaluation of the photo-degradation off-odor was carried out by having the panelists drink the test beverages and comparative beverages and comparing and evaluating the odor (retronasal aroma) felt from the mouth to the nasal cavity between the test beverage and the comparative beverage. Note that acidic milk-containing beverages cannot be manufactured without the candidate masking agents that have a yogurt stabilizing effect at the same time because the milk components would aggregate. Therefore, acidic milk-containing beverages formulated with the minimum amount of candidate masking agents (soy polysaccharides, pectin) that exhibit the yogurt stabilizing effect were set as the "comparative beverages". Note that at the minimum amount that exhibits the yogurt stabilizing effect, no photo-degradation off-odor masking effect was observed for any of the candidate masking agents (soy polysaccharides, pectin).

[0059] (1) Preparation of test beverages and comparative beverages Various test and comparative beverages were prepared by blending candidate masking agents (soybean polysaccharides, pectin) into acidic milk beverages (pH 3.3-4.4) as shown in Table 1. The formulations of the acidic milk beverages are shown in Table 1, and the types and amounts of candidate masking agents blended are shown in Tables 2-7, respectively.

[0060] [Table 1]

[0061] [Table 2]

[0062] [Table 3]

[0063] [Table 4]

[0064] [Table 5]

[0065] [Table 6]

[0066] [Table 7]

[0067] Each beverage (test beverage, comparison beverage) was exposed to 20,000 lux fluorescent light for 17 hours while maintained at 10°C. Note that the "20,000 lux fluorescent light x 17 hours" light exposure condition is equivalent to "2000 lux fluorescent light x 7 days" light exposure when converted to the 2000 lux intensity of fluorescent lights used on convenience store shelves.

[0068] (2) Evaluation of the photodegradation odor of acidic milk-containing beverages (determination of the lower limit of the effect) Ten panelists drank the milk-containing acidic beverages (each test beverage and comparison beverage) after light exposure and evaluated the photodegradation odor of each test beverage by comparing it with its corresponding comparison beverage. Specifically, they compared the test beverage with its corresponding comparison beverage. For the test beverage in which the photodegradation odor of the comparison beverage was eliminated or reduced, the concentration of the test beverage containing the lowest amount of candidate masking agent was designated the "lower limit concentration for photodegradation masking effect" or "lower limit of effectiveness." Each panelist drank the milk-containing acidic beverages before and after light exposure to understand the photodegradation odor of the milk-containing acidic beverages. They then shared the odor and its severity with each other and adjusted their internal standards to be equal (this also applies to the experiments following Experimental Example 2). The results of the evaluation were determined by consensus among the 10 panelists.

[0069] The lower limit concentrations of the candidate masking agents that exhibit the photodegradation masking effect are shown in the "Lower limit of effect" column of Tables 2 to 7 for Formulation Examples 1-1 to 1-6, respectively. These results confirmed that in milk-containing acidic beverages with 0.15 to 3% milk component (skim milk powder) (0.1428 to 2.856% skim dry matter equivalent) and pH 3.3 to 4.4, the deterioration odor (photo-degradation odor) caused by exposure to light can be suppressed by incorporating soy polysaccharides at 0.03% or more, preferably 0.05% or more, and more preferably 0.075% or more. Furthermore, in milk-containing acidic beverages with 0.15 to 3% milk component (0.1428 to 2.856% skim dry matter equivalent) and pH 3.6 to 4.4, the deterioration odor (photo-degradation odor) caused by exposure to light can be suppressed by incorporating pectin at 0.05% or more, preferably 0.125% or more, and more preferably 0.25% or more.

[0070] (3) Evaluation of milk-containing acidic beverages (determining the upper limit of the compounding amount of candidate masking agents) The limit of the blending amount of candidate masking agents (soybean polysaccharides, pectin) (the upper blending limit: the upper limit concentration of the candidate masking agent blended in the milk-containing acidic beverage) was determined. Specifically, taking the milk-containing acidic beverage of Formulation Examples 1-2 as an example, the amount of the candidate masking agent (soybean polysaccharides, pectin) blended in the test beverage was increased, and the presence or absence of problems associated with the increase in the blending amount was examined. The results are shown in Table 8.

[0071]

Table 8

[0072] Regarding the milk-containing acidic beverage of Formulation Examples 1-2, Table 9 shows the relationship between the blending amount of the candidate masking agent (soybean polysaccharides, pectin) and the viscosity of the prepared milk-containing acidic beverage. The viscosity of the milk-containing acidic beverage was measured at 8°C for 1 minute at a rotational speed of 60 rpm using a BL-type rotational viscometer. The results are shown in Table 9.

[0073]

Table 9

[0074] As shown in Table 9, the blending of soybean polysaccharides into the milk-containing acidic beverage has little effect on the viscosity of the milk-containing acidic beverage. In contrast, pectin affects the viscosity of the milk-containing acidic beverage, and it was confirmed that when the blending amount exceeds 1%, the milk-containing acidic beverage significantly thickens.

[0075] As described above and as shown in Table 9, for both soybean polysaccharides and pectin, the blending amount in the milk-containing acidic beverage was limited to 1% (the upper limit). When blended in an amount more than 1%, soybean odor occurred for soybean polysaccharides, and for pectin, the viscosity became too high and the beverage was not suitable (Table 9). Therefore, the compounding amounts of candidate masking agents (soybean polysaccharides, pectin) that exhibit a light degradation masking effect while having practicality as beverages in acidic milk beverages are as follows: for soybean polysaccharides, it is 0.03 to 1%, preferably 0.05 to 1%, more preferably 0.075 to 1%; for pectin, it is 0.05 to 1%, preferably 0.125 to 1%, more preferably 0.25 to 1%, which was confirmed.

[0076] Experimental Example 2 Evaluation of masking effect on photo-deterioration odor of acidic beverages containing milk (instrumental analysis) Light irradiation was performed on the acidic milk beverage (test beverage) containing the candidate masking agent (soybean polysaccharides, pectin), and the amounts of three components (dimethyl disulfide, dimethyl trisulfide, 1-octen-3-ol) contained in the test sample after light irradiation were measured by GC / MS analysis. The above three components are known as the causative components of the light degradation odor of dairy products (see Non-Patent Documents 4 and 5).

[0077] (1) Preparation of test beverage As shown in Tables 10 and 11, various test beverages were prepared by adding candidate masking agents (Table 10: soybean polysaccharides, Table 11: pectin) to acidic milk beverages (pH 3.8).

[0078]

Table 10

[0079]

Table 11

[0080] While maintaining each beverage (test beverage) at 10°C, it was irradiated with a fluorescent lamp (20,000 lux × 17 hours).

[0081] (2) Evaluation of the light degradation odor of acidic milk beverages The test beverage after fluorescent lamp irradiation was subjected to GM / MS analysis to measure the amounts of three components (dimethyl disulfide, dimethyl trisulfide, 1-octen-3-ol) contained in the test beverage after fluorescent lamp irradiation.

[0082] [GC / MS analysis] After adding 140 μg of 3-heptanol as an internal standard to 140 g of the sample, it was gently stirred and extracted with 200 mL of dichloromethane, and the dichloromethane layer was concentrated to 0.5 mL and subjected to GC / MS analysis. GC: Agilent Technologies 7890A GC MS: Agilent Technologies 5975C Inert XL MSD Capillary column: Agilent Technologies DB-WAX length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm Temperature program: Hold at 50 °C for 2 minutes - 3 °C / min - 220 °C Carrier gas: Helium Inlet pressure: 25 psi, constant pressure mode Detection ions: dimethyl disulfide m / Z 94 dimethyl trisulfide m / Z 126 1-octen-3-ol m / Z 57

[0083] The results of evaluating Formulation Examples 2-1 to 2-4 are shown in Table 12 and Figure 1.

[0084]

Table 12

[0085] As shown in Table 12 and Figure 1, it was confirmed that as the blending amount of soy polysaccharide increased, the amount of 1-octen-3-ol in the acidic beverage containing milk after light irradiation also decreased. From this, it can be seen that the blending of soy polysaccharide suppresses the production of 1-octen-3-ol in the acidic beverage containing milk by light irradiation.

[0086] The evaluation results for Formulation Examples 3-1 to 3-3 are shown in Table 13 and FIG.

[0087] [Table 13]

[0088] As shown in Table 13 and Figure 2, it was confirmed that the amount of dimethyl disulfide in the milk-containing acidic beverage after light irradiation decreased as the amount of pectin added increased. A similar trend was also observed for dimethyl trisulfide. This indicates that the addition of pectin inhibits the production of dimethyl disulfide and dimethyl trisulfide in the milk-containing acidic beverage after light irradiation.

Claims

1. A photodegradation odor masking agent for acidic dairy products, comprising a water-soluble soybean polysaccharide, The acidic dairy product has a milk component content of 0.1428 to 2.856% by mass in terms of defatted dry matter and a pH of 3.3 to 4.4, The light deterioration odor is caused by 1-octen-3-ol, The amount of water-soluble soybean polysaccharides in the acidic dairy product (100% by mass) is 0.03% by mass or more and 1.0% by mass or less. The photodegradation odor masking agent.

2. The photodegradation odor masking agent according to claim 1, wherein the acidic dairy product contains 0.15 to 3% by mass of skim milk powder.

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