Vegetable / fruit spoilage odor masking agent, and its use

Abstract

To provide a method for masking a deterioration smell generated by light irradiation or heat exposure of a vegetable and / or fruit-containing composition.SOLUTION: At least one selected from the group consisting of a stevia extract, thaumatin, aspartame, acesulfame potassium, and sucrose is used as a vegetable and / or fruit deterioration smell masking agent in such a way as to be added to a vegetable and / or fruit-containing composition of interest for blending.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an agent (hereinafter also referred to as "vegetable / fruit deterioration odor masking agent") suitably used for masking deterioration odors caused by vegetables and / or fruits. The present invention also relates to a vegetable or / and fruit-containing composition containing the vegetable / fruit deterioration odor masking agent. Further, the present invention relates to a method for producing a vegetable or / and fruit-containing composition in which the deterioration odor caused by vegetables and / or fruits is masked, and a method for masking the deterioration odor caused by vegetables and / or fruits in a vegetable or / and fruit-containing composition.

Background Art

[0002] Tomato is a vegetable containing, in addition to many vitamins, lycopene having a high antioxidant effect and naringenin chalcone having an anti-allergic effect. Against the backdrop of the increasing health consciousness of people in recent years, the demand for processed food and beverages using tomato as a raw material, such as tomato juice and vegetable beverages, has been rapidly expanding.

[0003] To support this expanding demand, various methods have been proposed to improve the characteristic grassy flavor of tomatoes, in addition to improving the varieties. For example, Patent Document 1 proposes reducing the tomato odor of tomato juice by using lactic acid bacteria isolated from funazushi (fermented crucian carp). Patent Document 2 describes that tomato candy, made by mixing crushed tomato pulp with sweeteners such as sugar and starch syrup and boiling it down, suppresses the tomato odor while retaining the tomato flavor. Patent Document 3 describes that adding 0.2 to 3.0% by weight of erythritol per unit weight of tomato-containing products such as tomato juice can mask the characteristic odor and taste of tomatoes. Furthermore, Patent Document 4 describes that the grassy odor and acidity of tomatoes can be masked by blending sweeteners other than sugar alcohols and oligosaccharides (for example, sugar or high-intensity sweeteners) into tomato juice. Specifically, the example in Patent Document 4 uses 1.8 parts by mass of granulated sugar or 0.009 parts by mass of a sweetener containing acesulfame potassium and sucralose (sweetness level approximately 200 times that of sugar) per 100 parts by mass of tomato juice. The document states that by blending the ingredients in this ratio to add sweetness to the tomato juice, the grassy taste of the tomatoes can be masked.

[0004] Thus, developing tomato-containing foods and beverages that not only focus on the nutritional and health benefits of tomatoes but also pursue deliciousness is extremely important for further expanding the market for tomato-containing foods and beverages.

[0005] Furthermore, in recent years, there has been a growing demand for the development of food and beverages that pursue not only beauty and nutritional benefits, but also deliciousness, not only for tomatoes, but also for vegetables such as carrots and fruits such as citrus fruits. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2010-17132 [Patent Document 2] Japanese Patent Publication No. 62-205744 [Patent Document 3] Japanese Patent Application Publication No. 9-117262 [Patent Document 4] Japanese Patent Publication No. 2011-103783 [Overview of the project] [Problems that the invention aims to solve]

[0007] As explained above, there is a need to pursue even greater deliciousness in order to expand the market for food and beverages containing vegetables and fruits. In this context, the inventors of this invention have been conducting research in pursuit of deliciousness in tomato-containing food and beverages, and have newly discovered that when tomato processed products such as pastes and purees are exposed to light, the tomato odor changes and a spoilage odor is generated. Furthermore, they have found that this phenomenon occurs not only with tomatoes but also with vegetables such as carrots and fruits such as citrus fruits, apples, peaches and grapes, and that it occurs not only with light irradiation but also with heat exposure. The generation of such spoilage odors greatly impairs the flavor of food and beverages containing vegetables and / or fruits, and it is believed that eliminating this will play a role in increasing the demand for food and beverages containing vegetables and / or fruits.

[0008] Therefore, the present invention aims to provide a technique for masking the deterioration odors that occur in food and beverages containing vegetables and / or fruits due to light irradiation or heat exposure. More specifically, the first objective of the present invention is to provide a vegetable / fruit deterioration odor masking agent. The second objective is to provide a vegetable / fruit-containing composition in which the vegetable / fruit deterioration odor is masked. The third objective is to provide a method for producing a vegetable / fruit-containing composition in which the vegetable / fruit deterioration odor is masked, in other words, a method for masking the vegetable / fruit deterioration odor in a composition containing vegetables / fruits.

[0009] In this specification, "vegetables / fruits" is an abbreviation for "vegetables or / and fruits." The term "vegetables or / and fruits" includes at least one type of vegetable, at least one type of fruit, or a combination of at least one type of vegetable and at least one type of fruit. [Means for solving the problem]

[0010] The inventors of this invention have been diligently conducting research to solve the above problems and have discovered that components conventionally used as sweeteners in amounts above the sweetness threshold, such as monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin (hereinafter collectively referred to as "these components"), have the effect of masking the spoilage odor of tomatoes caused by light irradiation. They also confirmed that this effect is exhibited even in amounts that do not impart sweetness (amounts below the sweetness threshold). Furthermore, they confirmed that this effect of the these components is effective not only against the spoilage odor of tomatoes, but also against the spoilage odor of carrots caused by light irradiation, and against the spoilage odor of fruits such as citrus fruits, apples, peaches, and grapes caused by light irradiation or heat exposure. Based on these findings, the inventors have completed the present invention by confirming that by incorporating the these components as a vegetable / fruit spoilage odor masking agent into an edible composition containing vegetables / fruits, a vegetable / fruit-containing composition can be obtained in which the spoilage odor caused by light irradiation or heat exposure of vegetables / fruits is masked.

[0011] This invention was completed through further research based on the aforementioned findings, and has the following embodiments.

[0012] (I) Vegetable / fruit spoilage odor masking agent (I-1) A vegetable / fruit spoilage odor masking agent containing at least one selected from the group consisting of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin. (I-2) The vegetable / fruit spoilage odor masking agent described in (I-1), wherein the monk fruit extract contains mogroside V. (I-3) A vegetable / fruit spoilage odor masking agent as described in (I-1) or (I-2), wherein the stevia extract contains rebaudioside A. (I-4) A vegetable / fruit spoilage odor masking agent as described in any of (I-1) to (I-3), where the spoilage odor of the vegetable / fruit is caused by exposure of the vegetable / fruit to light or heat. (I-5) A vegetable / fruit spoilage odor masking agent as described in any of (I-1) to (I-4), wherein the vegetable is at least one selected from the group consisting of tomatoes and carrots, or the fruit is at least one selected from the group consisting of citrus fruits, apples, peaches and grapes.

[0013] (II) Vegetable / fruit-containing composition and method for producing the same A vegetable / fruit-containing composition containing a vegetable / fruit deterioration odor masking agent as described in any one of items (II-1), (I-1), to (I-5). (II-2) A vegetable / fruit-containing composition as described in (II-1), which contains a vegetable / fruit deterioration odor masking agent in an amount less than the sweetness threshold (an amount that does not impart sweetness). (II-3) A vegetable / fruit-containing composition according to (II-1) or (II-2), wherein the vegetable is at least one selected from the group consisting of tomatoes and carrots, or the fruit is at least one selected from the group consisting of citrus fruits, apples, peaches and grapes. (II-4) A packaged vegetable / fruit-containing composition as described in any one of (II-1) to (II-3), which is housed in a light-transmitting container or a non-insulating container. (II-5) A method for producing a vegetable / fruit-containing composition in which the off-flavor of vegetable / fruit is masked, characterized by comprising the step of incorporating at least one selected from the group consisting of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin into the vegetable / fruit-containing composition. (II-6) The manufacturing method described in (II-5), wherein at least one selected from the group consisting of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin is added to a vegetable / fruit-containing composition in an amount less than the sweetness threshold (an amount that does not impart sweetness). (II-7) The manufacturing method according to (II-5) or (II-6), further comprising the step of placing the obtained vegetable / fruit-containing composition into a light-transmitting container or a non-insulating container. (II-8) A manufacturing method according to any one of items (II-5) to (II-7), wherein the vegetable is at least one selected from the group consisting of tomatoes and carrots, or the fruit is at least one selected from the group consisting of citrus fruits, apples, peaches and grapes.

[0014] (III) Methods for masking the odor of spoiled vegetables / fruits (III-1) A method for masking the spoilage odor of a vegetable / fruit-containing composition, characterized by incorporating at least one selected from the group consisting of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin into the vegetable / fruit-containing composition. (III-2) The vegetable / fruit spoilage odor is a spoilage odor that occurs when vegetables / fruits are exposed to light or heat, as described in (III-1) for masking the vegetable / fruit spoilage odor. (III-3) A method for masking vegetable / fruit spoilage odor as described in (III-1) or (III-2), wherein the vegetable is at least one selected from the group consisting of tomatoes and carrots, or the fruit is at least one selected from the group consisting of citrus fruits, apples, peaches and grapes. [Effects of the Invention]

[0015] According to the vegetable / fruit deterioration odor masking agent of the present invention, it is possible to mask the vegetable / fruit deterioration odor caused by light irradiation or heat exposure of a vegetable / fruit-containing composition. The vegetable / fruit deterioration odor masking agent of the present invention is particularly suitable for use in a vegetable / fruit-containing composition that is contained in a light-transmissive container (non-light-shielding container) and is distributed, stored, or displayed under light irradiation such as a fluorescent lamp or an LED lamp among vegetable / fruit-containing compositions. By blending the vegetable / fruit deterioration odor masking agent of the present invention before or after light irradiation to such a vegetable / fruit-containing composition, it is possible to mask the vegetable / fruit deterioration odor of the composition. That is, according to the vegetable / fruit deterioration odor masking agent and the vegetable / fruit deterioration odor masking method of the present invention, a vegetable / fruit-containing composition can be prepared and provided that exhibits a vegetable / fruit deterioration odor masking effect on the vegetable / fruit-containing composition and suppresses the deterioration of the flavor of the vegetable / fruit due to the deterioration odor caused by light irradiation or heat exposure.

Embodiments for Carrying Out the Invention

[0016] (I) Vegetable / fruit spoilage odor masking agent The vegetable / fruit deterioration odor masking agent of the present invention (hereinafter, also referred to as "the present masking agent") is characterized by containing at least one selected from the group consisting of Momordica grosvenori extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin.

[0017] (Momordica grosvenori extract) Momordica grosvenori (scientific name: Siraitia grosvenorii ) is a vine-like perennial plant of the genus Momordica in the Cucurbitaceae family native to China. The Momordica grosvenori extract targeted by the present invention is an extract containing mogroside V extracted from the fruit of Momordica grosvenori, preferably the fresh fruit of Momordica grosvenori, using an organic solvent such as water or ethanol, regardless of the place of origin. Mogroside V is a triterpenoid glycoside contained in the Momordica grosvenori extract and is also a sweetening component known to have a sweetness about 300 times that of sucrose (table sugar).

[0018] The mogroside V content of the monk fruit extract used in this masking agent is not particularly limited, as long as it does not produce the effects of the present invention. In other words, in this masking agent, mogroside V can be used in a purified state from the monk fruit extract, or other triterpene glycosides (mogrool, mogroside IE1, mogroside IA1, mogroside IIE, mogroside III, mogroside IVa, mogroside) contained in the monk fruit extract may be used. It can also be used in a mixed state with (V, simenoside, 11-oxomogoloside, 5α,6α-epoxymogroside). In this invention, the term "Luo Han Guo extract" encompasses both of these meanings. The content of mogroside V in the Luo Han Guo extract is preferably 10% by mass or more of the total. More preferably 20% by mass or more, even more preferably 30% by mass or more, even more preferably 40% by mass or more, and particularly preferably 50% by mass or more.

[0019] These monk fruit extracts can be prepared by extracting from the fruit of the monk fruit and further purifying it as needed, but they can also be easily obtained commercially. For example, commercially available monk fruit extracts include "FD Monk Fruit Concentrated Extract Powder" (containing 7% or 15% mogroside V by mass) and "Sun Nature (registered trademark) M30" (30% by mass) % Mogroside V-containing product), "Sun Nature (registered trademark) M50" (50% Mogroside by mass) Examples include products containing V (all manufactured by San-Ei Gen F.F.I. Co., Ltd.) and high-purity monk fruit extract (manufactured by Saraya Co., Ltd.).

[0020] (Stevia extract) Stevia rebaudiana Bertoni Stevia Rebaudiana Bertoni )(In this invention, "S Stevia (abbreviated as "Stevia") is a plant belonging to the genus Stevia in the Asteraceae family, native to Paraguay in South America. The stevia extract targeted by this invention is an extract containing rebaudioside A, extracted from the leaves or stems of stevia, regardless of its origin, using water or an organic solvent such as ethanol. Rebaudioside A is a steviol glycoside contained in stevia extract and is a sweetening component known to have a sweetness 300 to 450 times that of sucrose (sugar).

[0021] The rebaudioside A content of the stevia extract used in this masking agent is not particularly limited, as long as it does not produce the effects of the present invention. In other words, in this masking agent, rebaudioside A may be used in a purified state from the stevia extract. It is possible to use it as is, and it can also be used in a mixed state with other steviol glycosides contained in the stevia extract (such as stevioside, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside M, dulcoside A, levsoside, steviolbioside, etc.). In the present invention, the term "stevia extract" encompasses both of these meanings. The content of rebaudioside A in the stevia extract is not limited, but is preferably 90% by mass or more of the total. More preferably 95% by mass or more. Although not limited, a more preferred mixture can be exemplified by a stevia extract in which the content of rebaudioside A is 95% by mass or more of the total, and the total content of other steviol glycosides as other components is 1% by mass or less, and more preferably the total content of stevioside and rebaudioside C is 0.2% by mass or less. Furthermore, the stevia extract targeted by this invention also includes enzyme-treated stevia extract obtained by transferring sugars such as glucose or fructose to the stevia extract using α-glucosyltransferase or the like. Also, the rebaudioside A targeted by this invention also includes enzyme-treated rebaudioside A obtained by transferring sugars such as glucose or fructose to rebaudioside A using α-glucosyltransferase or the like. Preferably, it is an untreated stevia extract, and preferably, it is an untreated rebaudioside A.

[0022] These stevia extracts can be prepared by extracting stevia leaves and stems from raw materials and then purifying them as needed, but they can also be easily obtained commercially. For example, commercially available stevia extracts include "Rebaudio J-100" and "Rebaudio AD" (both manufactured by Morita Chemical Industries, Ltd.). These products are rebaudioside A-containing products (stevia extracts) that contain rebaudioside A at a ratio of 95% by mass or more.

[0023] (Sucralose) Sucralose (registered trademark) (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is approximately 600 times sweeter than sucrose (sugar). It is a sweetening agent known to have a high molecular weight. Because it is easily soluble in water and has excellent stability, it has been widely used in various food applications, not just as a sweetener. Sucralose is commercially available; for example, it is sold by San-Ei Gen F.F.I. Co., Ltd.

[0024] (Aspartame) Aspartame (chemical name: N-(L-α-Aspartyl)-L-phenylalanine, 1-methyl ester) Aspartame is a sweetening agent derived from an amino acid that has 100 to 200 times the sweetness of sucrose (sugar). It is a methyl ester of a dipeptide in which phenylalanine methyl ester and aspartic acid are linked by a peptide bond. Aspartame is commercially available and is sold by companies such as Ajinomoto Co., Inc. under the brand name Pal Sweet (registered trademark).

[0025] (Acesulfame potassium) Acesulfame potassium (chemical name: 6-methyl-1,2,3-oxathiadin-4(3H)-one-2,2-dioxide potassium) is a sweetener that is approximately 200 times sweeter than sucrose (sugar) and is characterized by its high pH and thermal stability. Acesulfame potassium is readily available commercially and is sold, for example, by MC Food Specialties Co., Ltd.

[0026] (Thaumatin) Thaumatin is the seed of Thaumatococcus daniellii, a plant of the Marantaceae family native to West Africa. It is a protein (plant protein) with a molecular weight of approximately 22,000, found in large quantities, and is used as a natural sweetener because it is 3,000 to 8,000 times sweeter than sucrose (sugar). Incidentally, the sweetness threshold for thaumatin is approximately 1 ppm. It is commercially available, for example, a sweetener containing 10% by mass of thaumatin (Sunsweet (trademark registered) T-147), and a sweetener containing 0.15% by mass of thaumatin (Neo Sunmarc (trademark registered) (Roku)AG) is commercially available from San-Ei Gen F.F.I. Co., Ltd.

[0027] (This masking agent) The masking agent may contain at least one selected from the group consisting of the aforementioned monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin. This may be a single substance or a combination of two or more. The proportion of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and / or thaumatin contained in the masking agent may be set appropriately, up to a maximum of 100% by mass, as long as it is suitable for the purpose of masking the photodegradation or heatdegradation odor caused by tomatoes when added to a tomato-containing composition. Preferably, the masking agent is stevia extract, sucralose, and monk fruit extract, and more preferably stevia extract and monk fruit extract.

[0028] As an example of combining two or more types, a combination including at least stevia extract and monk fruit extract can be exemplified. The stevia extract and monk fruit extract used in combination with monk fruit extract are as described above. Preferably, the stevia extract has a rebaudioside A content of 90% by mass or more, preferably 95% by mass or more, and more preferably a total content of stevioside and rebaudioside C of 0.2% by mass or less. The monk fruit extract to be combined with it preferably has a mogroside V content of 30% by mass or more, preferably 40% by mass or more, more preferably 50% by mass or more. In this way, by using stevia extract and monk fruit extract in combination, a higher vegetable / fruit spoilage odor masking effect can be achieved than when each is used alone. The mixing ratio of stevia extract and monk fruit extract is not particularly limited as long as it does not produce the effects of the present invention. For example, combinations in which the ratio of rebaudioside A (RevA) to mogroside V (MogV) contained in this masking agent is 50:50 to 99:1 by mass (hereinafter the same) can be mentioned. However, as shown in Experimental Example 3 described later, even if the ratio of rebaudioside A (RevA) to mogroside V (MogV) exceeds the above range, the mixture of stevia extract and monk fruit extract can exhibit a high vegetable / fruit spoilage odor masking effect. The ratio of rebaudioside A (RevA) to mogroside V (MogV) can be appropriately set within the range that produces an effect. For example, by setting it in the range of 60:40 to 99:1, preferably 60:40 to 97.3:2.7, and more preferably 70:30 to 97.3:2.7, a higher vegetable / fruit spoilage odor masking effect can be achieved. This range also means that the characteristic bitterness of stevia extract caused by rebaudioside A does not occur.

[0029] This masking agent is used to mask the off-odor of vegetables / fruits in vegetable / fruit-containing compositions. Its form is not limited to solid forms such as powder, granules, tablets, and capsules, as well as semi-solid or liquid forms such as syrup, emulsion, suspension, liquid, and gel. In addition to a single-component form, it may also be in a two-component form (for example, a combination of a preparation containing stevia extract and a preparation containing monk fruit extract).

[0030] This masking agent may, to the extent that it does not interfere with the effects of the present invention, be formulated by adding a carrier (base) or additive suitable for food and beverages when preparing a formulation of at least one selected from the group consisting of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin, depending on the form. Examples of such carriers and additives include oligosaccharides such as isomaltoligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as dextrin, cellulose, gum arabic, and starch (corn starch, etc.); and solvents such as water, to the extent that they do not affect the effects of the masking agent. Furthermore, to the extent that they do not adversely affect the effects of the masking agent, the inclusion of sugars such as lactose, glucose, fructose, and fructose-glucose syrup; and sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, and reduced palatinose is not excluded. Furthermore, colorants or preservatives commonly used in food and beverages may be added, to the extent that they do not adversely affect the effectiveness of this masking agent.

[0031] The amount of this masking agent used in a vegetable / fruit-containing composition can be selected and set according to the purpose, taking into consideration the sweetness caused by the main components of this masking agent: monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and / or thaumatin (these components). For example, as mentioned above, the sweetness of mogroside V is 300 times that of sucrose, the sweetness of rebaudioside A is 300 to 450 times that of sucrose, the sweetness of sucralose is 600 times that of sucrose, the sweetness of aspartame is 100 to 200 times that of sucrose, the sweetness of acesulfame potassium is 200 times that of sucrose, the sweetness of thaumatin is 3000 to 8000 times that of sucrose, and the sweetness of a mixture of rebaudioside A and mogroside V in a mixing ratio of 50:50 to 99:1 is 300 to 450 times that of sucrose. For this reason, for example, when this masking agent is added to a vegetable / fruit-containing composition not only to mask the odor of spoiled vegetables / fruits but also to impart sweetness, it is preferable to add the masking agent in an amount that imparts sweetness in the presence of vegetable / fruit juice (an amount above the sweetness threshold). Specifically, for example, the amount of mogroside V can be adjusted as appropriate within a range such as 0.0025% by mass or more, rebaudioside A can be adjusted as well as more, sucralose On the other hand, if this masking agent is used in a vegetable / fruit-containing composition solely to mask the off-odor of spoiled vegetables / fruits, and not for the purpose of imparting sweetness, or if the imparting of sweetness is unacceptable, then this masking agent should be added in an amount that does not impart sweetness in the presence of vegetable / fruit juice (an amount below the sweetness threshold).Specifically, the amount of mogroside V can be adjusted to less than 0.0025% by mass, the amount of rebaudioside A to less than 0.0023% by mass, the amount of sucralose to less than 0.002% by mass, the amount of aspartame to less than 0.01% by mass, the amount of acesulfame potassium to less than 0.01% by mass, the amount of sucrose to less than 1% by mass, and the amount of thaumatin to less than 0.0003% by mass when using thaumatin with a sweetness ratio of 8000 times. Furthermore, if this masking agent is a mixture of stevia extract and monk fruit extract with a rebaudioside A to mogroside V ratio of 50:50 to 99:1, it can be added to the final vegetable / fruit-containing composition so that the total amount of rebaudioside A and mogroside V is less than 0.0025% by mass of the total. Furthermore, the sweetness threshold (perceptual threshold) of this component in the presence of vegetable / fruit juice is preferably set individually for each vegetable / fruit-containing composition to which it is applied, and the setting of this threshold is the responsibility of a specialist panel. It is preferable to use the method of limits and perform the procedure according to the limit method.

[0032] The "vegetable / fruit spoilage odor" covered by this invention refers to an odor caused by vegetables / fruits that occurs when vegetable / fruit-containing compositions, including vegetable / fruit juices, vegetable / fruit pastes, or vegetable / fruit purees, are exposed to light or heat.

[0033] Here, vegetables are not limited, but preferably include tomatoes (fruits of plants belonging to the genus Solanum in the family Solanaceae) and carrots (plants belonging to the genus Daucus in the family Apiaceae). Fruits are not limited, but preferably include citrus fruits (fruits of plants belonging to the tribe Citrus in the subfamily Rutaceae), apples (fruits of plants belonging to the genus Malus in the subfamily Prunoideae in the family Rosaceae), peaches (fruits of plants belonging to the genus Prunus in the subfamily Prunoideae in the family Rosaceae), and grapes (fruits of plants belonging to the genus Vitis in the family Vitaceae).

[0034] It is unclear whether this odor (degradation odor) is an altered version of the original odor of the vegetables / fruits before light irradiation, or a mixture of odors newly generated by light irradiation or heat exposure and the original odor of the vegetables / fruits. However, it is clearly distinguishable from the odor of the vegetables / fruits before light irradiation or heat exposure. Here, light includes visible light, such as light from fluorescent lamps and LED lamps, as well as light in the visible range, such as sunlight. Furthermore, the "vegetable / fruit degradation odor" targeted by this invention is primarily the odor (retronasal) felt in the nasal cavity through the oral cavity from the back of the throat when the target vegetable / fruit-containing composition is placed in the mouth or swallowed. However, it may also be an odor perceived as a combination of retronasal and orthonasal odors directly felt in the nose.

[0035] Furthermore, in this invention, the term "masking of vegetable / fruit deterioration odor" includes eliminating or reducing odors caused by vegetables / fruits (vegetable / fruit photodegradation odor) that occur when a vegetable / fruit-containing composition is irradiated with light. The term "masking of vegetable / fruit deterioration odor" also includes eliminating or reducing odors caused by vegetables / fruits (vegetable / fruit heatdegradation odor) that occur when a vegetable / fruit-containing composition is exposed to heat. However, it is sufficient to satisfy at least one of these effects, and it does not mean that both effects must be satisfied simultaneously.

[0036] Specifically, by adding this masking agent to a vegetable / fruit-containing composition in advance (pre-addition), even when exposed to light or heat, vegetable / fruit deterioration odor will not occur (or will not be perceived), or even if it does occur (or is perceived), the vegetable / fruit deterioration odor will be significantly suppressed compared to when the composition is exposed to light or heat without the masking agent. Furthermore, if a vegetable / fruit-containing composition is exposed to light irradiation or heat, it is possible to eliminate or reduce the vegetable / fruit deterioration odor caused by the light irradiation or heat exposure by adding this masking agent to the composition afterward (post-addition).

[0037] The masking effect of these masking agents on vegetable / fruit deterioration odors can usually be evaluated by sensory testing conducted by a trained expert panel. Specifically, as an example of pre-addition, when a vegetable / fruit deterioration odor masking agent (including candidate substances) is added to a target vegetable / fruit-containing composition and then exposed to light or heat, if the degree of change in the odor (odor alteration) of the vegetable / fruit-containing composition before and after light irradiation or heat exposure is smaller than the degree of change in the odor (odor alteration) of the vegetable / fruit-containing composition before and after light irradiation or heat exposure when the vegetable / fruit deterioration odor masking agent is not added, then it can be determined that the vegetable / fruit deterioration odor is masked (suppressed) by the addition of the vegetable / fruit deterioration odor masking agent. When a vegetable / fruit deterioration odor masking agent (including candidate substances) is added to a composition after light irradiation or heat exposure, if the odor of the light-irradiated or heat-exposed vegetable / fruit-containing composition after the addition of the vegetable / fruit deterioration odor masking agent is suppressed compared to the odor of the light-irradiated or heat-exposed vegetable / fruit-containing composition before the addition, it can be determined that the vegetable / fruit deterioration odor has been masked (suppressed) by the addition of the vegetable / fruit deterioration odor masking agent. For specific determination methods, refer to the methods described in the experimental examples below. As described in the experimental examples, the test period can be shortened by increasing the amount of light used in the light irradiation test (accelerated testing). For example, irradiating with a 20,000 lux fluorescent lamp or LED for one or two days is equivalent to 10 or 20 days of storage in a showcase under fluorescent or LED illumination. Furthermore, the test period can be shortened by increasing the temperature used in the heat exposure test (accelerated testing). For example, exposure at 60°C for 3.5 or 7 days is equivalent to 15 or 30 days of storage at 40°C.

[0038] The vegetable / fruit-containing composition to which this masking agent is added (i.e., the vegetable / fruit-containing composition before the addition of this masking agent) (hereinafter also referred to as the "vegetable / fruit-containing composition") is a food or beverage manufactured using vegetables / fruits as raw materials. For example, taking tomatoes as an example, examples include tomato juice, tomato juice as defined by the Japanese Agricultural Standards, mixed tomato juice (including concentrated tomato reconstituted products), tomato ketchup, tomato sauce, chili sauce, tomato juice beverages, solid tomatoes, tomato puree, tomato paste, and concentrated tomato products, as well as various food and beverages prepared using these tomato products as raw materials. Details will be described later. The same applies to other vegetables / fruits, and examples include vegetable / fruit juice, mixed vegetable / fruit juice (including concentrated vegetable / fruit reconstituted products), vegetable / fruit sauce, solid vegetables / fruits, vegetable / fruit puree, vegetable / fruit paste, and concentrated vegetables / fruit products, as well as various food and beverages prepared using these vegetable / fruit products as raw materials. The vegetable / fruit-containing composition may be in its pre-exposure state to light or heat, or in its post-exposure state to light or heat, as described above, but it is preferably in its pre-exposure state to light or heat.

[0039] (II) A vegetable / fruit-containing composition in which the spoilage odor of vegetables / fruits is masked, and a method for producing the same. The vegetable / fruit-containing composition of the present invention, in which the odor of spoiled vegetables / fruits is masked (hereinafter also referred to as "this vegetable / fruit-containing composition"), is an edible composition containing the aforementioned masking agent in addition to the aforementioned vegetable / fruit-containing composition. This vegetable / fruit-containing composition can be prepared by adding and blending the masking agent to the vegetable / fruit-containing composition.

[0040] The vegetable / fruit-containing compositions targeted by this invention are, as described above, food and beverages manufactured using vegetables / fruits as raw materials. For example, taking tomatoes as an example, examples include tomato juice, tomato juice as defined in the Japanese Agricultural Standards (JAS), tomato mixed juice (including concentrated tomato reconstituted products), tomato ketchup, tomato sauce, chili sauce, tomato juice beverages, solid tomatoes, tomato puree, tomato paste, concentrated tomato, and other tomato processed products, as well as various foods and beverages prepared using these tomato processed products as raw materials. The definitions of these tomato processed products are based on the definitions defined in the JAS. Tomato juice refers to tomatoes that have been crushed and juiced, or strained to remove the skin, seeds, etc., or concentrated tomato that has been diluted back to a juice-like state. Various foods and beverages prepared using tomato processed products as raw materials are acceptable as long as the tomato spoilage odor affects the flavor, that is, any food or beverage that has the challenge of masking the tomato spoilage odor (in other words, food or beverages whose flavor is improved by masking the tomato spoilage odor), and are not particularly limited to that extent. For example, Examples of tomato juice-containing beverages include: vegetable juice, vegetable juice mixed with fruit juice, vegetable drinks, vegetable drinks with fruit juice, smoothies, and other tomato juice-containing beverages; alcoholic beverages containing tomato juice, such as Red Eye and tomato juice cocktails; soups, pasta sauces, pizza sauces, chili sauces, stews, tomato stews, etc.; frozen desserts such as jellies and mousses; and ice cream, popsicles, sherbet, and various other frozen desserts.

[0041] The same applies to compositions containing vegetables / fruits other than tomatoes. Examples include vegetable / fruit juices, vegetable / fruit juices, mixed vegetable / fruit juices (including concentrated vegetable / fruit products), vegetable / fruit sauces, solid vegetable / fruits, vegetable / fruit purees, vegetable / fruit pastes, concentrated vegetable / fruits, and other vegetable / fruit processed products, as well as various foods and beverages prepared using these vegetable / fruit processed products as raw materials. As for the various foods and beverages prepared using vegetable / fruit processed products as raw materials, any food or beverage in which the off-flavor of vegetables / fruits affects its flavor, that is, any food or beverage in which there is a problem of masking the off-flavor of vegetables / fruits (in other words, food or beverages in which the flavor is improved by masking the off-flavor of vegetables / fruits), is acceptable and is not particularly limited to that extent.

[0042] Preferably, the composition contains vegetables / fruits that may be exposed to light or heat during distribution, storage, or display. Examples of such compositions include food and beverages that are distributed, stored, or displayed in light-transmitting, non-light-shielding containers (plastic containers such as PET or non-light-shielding glass containers) or non-insulating containers (containers with low thermal conductivity) (plastic containers such as PET, glass containers, aluminum containers).

[0043] The proportion of the masking agent to the vegetable / fruit-containing composition is not particularly limited, as long as the vegetable / fruit-containing composition prepared by incorporating it exhibits the effects of the present invention.

[0044] The amount of sucrose in the vegetable / fruit-containing composition varies depending on the type of masking agent used. For example, when sucrose is added to the vegetable / fruit-containing composition to prepare it, the sucrose content in the vegetable / fruit-containing composition can be exemplified as being in the range of 0.5% by mass or more. Preferably, it can be 0.8% by mass or more, and more preferably 1% by mass or more. There is no particular upper limit, but since sucrose will exhibit sweetness when its concentration exceeds 1% by mass in the presence of vegetable / fruit juice, including tomato juice, it is preferable to adjust the amount to a smaller amount if sucrose is used in an amount that does not impart sweetness to the vegetable / fruit juice, including tomato juice. If sucrose is used in an amount that imparts sweetness to the vegetable / fruit juice, including tomato juice, the upper limit can be set without being bound by the above amount, but even in this case, it is preferable to adjust the final concentration of sucrose to be 6% by mass or less, taking into consideration the flavor of the vegetable / fruit-containing composition.

[0045] Furthermore, when preparing the vegetable / fruit-containing composition by blending aspartame into the vegetable / fruit-containing composition, the aspartame content in the vegetable / fruit-containing composition can be exemplified as being in the range of 0.003% by mass or more. Preferably, it can be 0.005% by mass or more, and more preferably 0.008% by mass or more. There is no particular upper limit, but since aspartame begins to exhibit sweetness when its concentration exceeds 0.01% by mass in the presence of vegetable / fruit juice, including tomato juice, it is preferable to adjust the amount to a smaller amount when using aspartame in an amount that does not impart sweetness to vegetable / fruit juice, including tomato juice. When using aspartame in an amount that imparts sweetness to vegetable / fruit juice, including tomato juice, the upper limit can be set without being bound by the above amount. Even in this case, considering the flavor of the vegetable / fruit-containing composition, it is possible to adjust the final concentration of aspartame to, for example, 0.03% by mass or less.

[0046] Furthermore, when preparing the vegetable / fruit-containing composition by incorporating acesulfame potassium, the acesulfame potassium content in the vegetable / fruit-containing composition can be exemplified as being in the range of 0.003% by mass or more. Preferably, it can be 0.005% by mass or more, and more preferably 0.008% by mass or more. There is no particular upper limit, but since acesulfame potassium begins to exhibit sweetness when its concentration exceeds 0.01% by mass in the presence of vegetable / fruit juice, including tomato juice, it is preferable to adjust the amount to a smaller amount when using acesulfame potassium in an amount that does not impart sweetness to vegetable / fruit juice, including tomato juice. When using acesulfame potassium in an amount that imparts sweetness to vegetable / fruit juice, including tomato juice, the upper limit can be set without being bound by the above amount. Even in this case, considering the flavor of the vegetable / fruit-containing composition, the final concentration of acesulfame potassium can be adjusted to, for example, 0.03% by mass or less.

[0047] Furthermore, when preparing the vegetable / fruit-containing composition by incorporating sucralose into the vegetable / fruit-containing composition, the sucralose content in the vegetable / fruit-containing composition can be exemplified as being in the range of 0.00005% by mass or more. Preferably, it can be exemplified as 0.0001% by mass or more, and more preferably as 0.0005% by mass or more. There is no particular upper limit, but since sucralose begins to exhibit sweetness when its concentration exceeds 0.002% by mass in the presence of vegetable / fruit juice, including tomato juice, it is preferable to adjust the amount to a smaller amount when using sucralose in an amount that does not impart sweetness to vegetable / fruit juice, including tomato juice. When using sucralose in an amount that imparts sweetness to vegetable / fruit juice, including tomato juice, the upper limit can be set without being bound by the above amount. Even in this case, considering the flavor of the vegetable / fruit-containing composition, it is possible to adjust the final concentration of sucralose to, for example, 0.01% by mass or less.

[0048] Furthermore, when preparing this vegetable / fruit-containing composition by incorporating stevia extract into the vegetable / fruit-containing composition, the stevia extract content in this vegetable / fruit-containing composition can be exemplified as being in the range of 0.001% by mass or more. Converting this to the concentration of rebaudioside A (RevA) contained in the stevia extract, it can be said to be in the range of 9.5 ppm or more. Preferably, the concentration is 0.002% by mass or more (equivalent to 19 ppm or more in terms of RevA), and more preferably, 0.0025% by mass or more (equivalent to 23.7 ppm or more in terms of RevA). There is no particular upper limit, however, since stevia extract will exhibit sweetness when its concentration exceeds 0.0025% by mass in the presence of vegetable / fruit juices such as tomato juice, it is preferable to adjust the amount to a smaller level when using stevia extract in an amount that does not impart sweetness to vegetable / fruit juices such as tomato juice. When using stevia extract in an amount that imparts sweetness to vegetable / fruit juices such as tomato juice, the upper limit can be set without being bound by the above amount. Even in this case, considering the flavor of the vegetable / fruit-containing composition, for example, the final concentration of stevia extract can be adjusted to 0.015% by mass or less (equivalent to 142 ppm or less in terms of RevA).

[0049] Furthermore, when preparing this vegetable / fruit-containing composition by incorporating monk fruit extract into the vegetable / fruit-containing composition, the content of monk fruit extract in this vegetable / fruit-containing composition can be exemplified as being in the range of 0.00005% by mass or more. Converting this to the concentration of mogroside V (MogV) contained in the monk fruit extract, it can be given as being in the range of 0.25 ppm or more. Preferably, it can be exemplified as 0.0001% by mass or more (converted to the amount of MogV to 0.5 ppm or more), more preferably 0.0005% by mass or more (converted to the amount of MogV to 2.5 ppm or more), and even more preferably 0.001% by mass or more (converted to the amount of MogV to 5 ppm or more). There is no particular upper limit, however, since monk fruit extract exhibits sweetness when its concentration exceeds 0.005% by mass (converted to the amount of MogV to 25 ppm) in the presence of vegetable / fruit juice, including tomato juice, When using an amount that does not impart sweetness, it is preferable to adjust the amount to be even smaller. When using monk fruit extract to impart sweetness to vegetable / fruit juices, such as tomato juice, the upper limit can be set without being bound by the aforementioned amount. Even in this case, taking into consideration the flavor of the vegetable / fruit-containing composition, the final concentration of monk fruit extract can be adjusted to, for example, 0.02% by mass or less (equivalent to 100 ppm or less in terms of MogV).

[0050] Furthermore, when preparing the vegetable / fruit-containing composition by blending a mixture of stevia extract and monk fruit extract, the content of stevia extract and monk fruit extract in the vegetable / fruit-containing composition can be exemplified as being in the range of 0.00005% by mass or more. Converting this to the total concentration of rebaudioside A (RevA) contained in the stevia extract and mogroside V (MogV) contained in the monk fruit extract, it can be given as being in the range of 0.45 ppm or more. Preferably, it can be 0.0001% by mass or more (converted to a total concentration of RevA and MogV of 0.925 ppm or more), more preferably 0.0002% by mass or more (converted to a total concentration of RevA and MogV of 1.85 ppm or more), and more preferably 0.0005% by mass or more (converted to a total concentration of RevA and MogV of 4.2 ppm or more). While there is no particular upper limit, in the presence of vegetable / fruit juices, including tomato juice, rebaudioside A will exhibit sweetness when it exceeds 23 ppm and mogroside V will exceed 25 ppm. Therefore, when using stevia extract and monk fruit extract in amounts that do not impart sweetness to vegetable / fruit juices, including tomato juice, it is preferable to adjust the amount to be less than these levels. When using stevia extract and monk fruit extract in amounts that impart sweetness to vegetable / fruit juices, including tomato juice, the upper limit can be set without being bound by the aforementioned amounts. Even in this case, for example, the total concentration of stevia extract and monk fruit extract in this vegetable / fruit-containing composition can be adjusted to be 750 ppm or less.

[0051] Furthermore, when preparing this vegetable / fruit-containing composition by incorporating thaumatin into the vegetable / fruit-containing composition, the thaumatin content in this vegetable / fruit-containing composition can be exemplified as being in the range of 0.00001% by mass or more. Preferably, it can be exemplified as 0.00005% by mass or more, and more preferably as 0.000075% by mass or more. There is no particular upper limit, but since thaumatin begins to exhibit sweetness when its concentration exceeds 0.0003% by mass in the presence of vegetable / fruit juice, including tomato juice, it is preferable to adjust the amount to a smaller amount when using thaumatin in an amount that does not impart sweetness to vegetable / fruit juice, including tomato juice. When using thaumatin in an amount that imparts sweetness to vegetable / fruit juice, including tomato juice, the upper limit can be set without being bound by the above amount. Even in this case, considering the flavor of this vegetable / fruit-containing composition, it is possible to adjust the final concentration of thaumatin to, for example, 0.002% by mass or less.

[0052] Furthermore, monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and / or thaumatin (the active ingredients) can be added at any stage in the manufacturing process of this vegetable / fruit-containing composition. Alternatively, these active ingredients may be added to a vegetable / fruit-containing composition before exposure to light or heat to produce this vegetable / fruit-containing composition, or they may be added to a vegetable / fruit-containing composition after exposure to light or heat to produce this vegetable / fruit-containing composition.

[0053] The vegetable / fruit-containing composition thus prepared contains a masking agent comprising at least one selected from the group consisting of monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin. This masks the off-odors that occur when exposed to light or heat, compared to a vegetable / fruit-containing composition that does not contain any of these agents (the original vegetable / fruit-containing composition). ru.

[0054] Whether or not the off-flavor of the vegetable / fruit-containing composition is masked can be evaluated by comparing the retronasal off-flavor of the vegetable / fruit-containing composition containing this masking agent (test composition) perceived when ingested with the retronasal off-flavor of a vegetable / fruit-containing composition having the same composition as the test composition except that it does not contain this masking agent (comparative composition). In this evaluation, if the vegetable / fruit-containing composition shows a reduction in the off-flavor of the vegetable / fruit-containing composition compared to the comparative composition, it can be determined that the off-flavor of the vegetable / fruit-containing composition is masked by the inclusion of this masking agent. Although not limited, the evaluation can be conducted specifically according to the experimental examples described below.

[0055] Thus, by incorporating this masking agent, the deterioration odor caused by light irradiation or heat exposure of the vegetable / fruit-containing composition is masked, making it possible to provide a delicious vegetable / fruit-containing composition (food and beverage) without significantly impairing its original flavor, even when exposed to light such as fluorescent lamps or LED lights or high temperatures during distribution, storage, or display.

[0056] (III) Method for masking the odor of vegetable / fruit deterioration in vegetable / fruit-containing compositions The method for masking the vegetable / fruit deterioration odor of the vegetable / fruit-containing composition of the present invention can be carried out by adding at least one selected from the group consisting of the aforementioned monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin (the masking agent) to the vegetable / fruit-containing composition described in (II) above. The monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and thaumatin, including their blending ratios to the vegetable / fruit-containing composition, are as described in (I) to (II) above, and the above descriptions can be incorporated herein by reference. The vegetable / fruit-containing composition is also as described in (II) above, and the above descriptions can be incorporated herein by reference.

[0057] Regarding a vegetable / fruit-containing composition, whether or not the vegetable / fruit deterioration odor caused by light irradiation or heat exposure is masked by incorporating monk fruit extract, stevia extract, sucralose, aspartame, acesulfame potassium, sucrose, and / or thaumatin (the masking agent) into it can be evaluated, as described above, by comparing the vegetable / fruit deterioration odor (retronasal) perceived when consuming the vegetable / fruit-containing composition (test composition) containing the masking agent (test composition) with the vegetable / fruit deterioration odor (retronasal) of a vegetable / fruit-containing composition (comparative composition) having the same composition as the test composition except that the masking agent is not included (comparative composition). In this evaluation, if the vegetable / fruit deterioration odor is reduced in the test composition compared to the comparative composition, it can be determined that the vegetable / fruit deterioration odor is masked in the test composition by the inclusion of the masking agent. Although not limited, the evaluation can be specifically conducted according to the experimental examples described below.

[0058] Thus, by incorporating this masking agent, it is possible to mask the odor of vegetable / fruit deterioration caused by light irradiation or heat exposure of the vegetable / fruit-containing composition. As a result, even when exposed to light such as fluorescent lamps or LED lights or high temperatures during distribution, storage, or display, it is possible to provide a delicious vegetable / fruit-containing composition (food and beverage) without significantly impairing the original flavor of the vegetable / fruit-containing composition.

[0059] In this specification, the terms "contain" and "include" encompass the meanings of "substantially derived from" and "consisting of." [Examples]

[0060] The contents of the present invention will be specifically explained using the following experimental examples and embodiments. However, the present invention is not limited in any way to these. Unless otherwise specified below, the experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists used in each experimental example were all qualified sensory evaluators who were engaged in and trained in the sensory evaluation of the taste quality of food and beverages and who passed in-house tests. Unless otherwise specified, "%" means "mass percent" and "parts" means "parts by mass".

[0061] The masking agents used in the following experimental examples are as follows: (1) Sucrose (2) Aspartame Manufactured by Ajinomoto Co., Inc. A high-intensity sweetener with 200 times the sweetness of sucrose. (3) Acesulfame potassium Manufactured by MC Food Specialties Co., Ltd. A high-intensity sweetener with a sweetness level approximately 200 times that of sucrose. (4) Stevia extract Product containing 95.2% rebaudioside A (manufactured by Morita Chemical Industry Co., Ltd.). A high-intensity sweetener with a sweetness approximately 400 times that of sucrose. (5) Sucralose Manufactured by San-Ei Gen F.F.I. Co., Ltd. A high-intensity sweetener with a sweetness level approximately 600 times that of sucrose. (6) Monk fruit extract SunNature® M50 (dried powder product, manufactured by San-Ei Gen F.F.I. Co., Ltd.). This high-intensity sweetener, approximately 300 times sweeter than sucrose, is prepared by extracting fresh monk fruit (undried fruit) with water, filtering and recovering the water extract, decolorizing and concentrating it, and then spray-drying it to produce a dried powder containing 50% mogroside V. (7) A mixture of stevia extract and monk fruit extract A composition obtained by mixing the aforementioned stevia extract and SunNature M50 (manufactured by San-Ei Gen F.F.I. Co., Ltd.) in a ratio of 95:5 (by mass). The ratio of rebaudioside A to mogroside V is 97.3:2.7 (by mass). It has a sweetness approximately 400 times that of sucrose. (8) Thaumatin Neo Sanmaruku (Registered Trademark) AG (Manufactured by San-Ei Gen F.F.I. Co., Ltd.): A high-intensity sweetener containing 0.15% thaumatin, with a sweetness level approximately 4 to 12 times that of sucrose.

[0062] Experimental Example 1: Evaluation of the masking effect of spoiled tomato odor (Part 1) Each test masking agent (1) to (8) was added to tomato-containing food and beverages that had been irradiated with light, and the masking effect of the deterioration odor caused by light irradiation was evaluated.

[0063] (1) Preparation of test samples (food and beverages containing tomatoes) Tomato paste, made by straining ripe tomatoes and concentrating it to approximately six times its original volume, was diluted with water in the proportions listed in Table 1. These tomato-containing food and beverages were then filled into transparent glass containers with lids (Control Sample 1, Control Sample 2, and Test Samples 1-1 to 1-8). After cooling to 5°C, Control Sample 1 and Test Samples 1-1 to 1-8 were irradiated with 20,000 lux of LED light for 72 hours, and Control Sample 2 for 24 hours. As shown in Table 1, 24 hours or 72 hours of 20,000 lux LED irradiation simulates the conditions of storage in an LED-irradiated showcase for 10 or 30 days, respectively. After LED irradiation, Test Samples 1-1 to 1-8 were mixed with the respective test masking agents (1) to (8) in the proportions listed in Table 2.

[0064] [Table 1]

[0065] (2) Evaluation method The four panelists were instructed to first consume a tomato-containing food or beverage equivalent to control sample 1 (prepared by adding water to 30 parts by mass of tomato paste to a total of 100 parts by mass) under LED light. Before irradiation, the panel members were asked to sample the tomato-containing food and beverages to recognize the odor (retronasal) of the samples before light degradation. Next, these four panel members were asked to sample each test sample (control sample 1, control sample 2, and test samples 1-1 to 1-8) that had been irradiated with LEDs, and to evaluate the odor (retronasal) of test samples 1-1 to 1-8.

[0066] The odor of test samples 1-1 to 1-8 was evaluated by assigning a score of 0 to the odor (degraded tomato odor) of tomato-containing food and beverage without the test masking agent (control sample 1) that was irradiated with LED for 72 hours, and a score of 2 to the odor (degraded tomato odor) of tomato-containing food and beverage without the test masking agent (control sample 2) that was irradiated with LED for 24 hours. Based on these scores, the samples were scored according to the following criteria.

[0067] [Evaluation score for tomato spoilage odor] 3 points: Less odor than control beverage 2. 2 points: Equivalent to the odor of control beverage 2. 1 point: Less odor than control beverage 1, but stronger odor than control beverage 2. 0 points: Equivalent to the smell of control beverage 1.

[0068] (3) Evaluation results Table 2 shows the average evaluation scores of the four panel members (A-D) who evaluated the panel based on the above criteria.

[0069] [Table 2]

[0070] These results confirmed that, although there were differences in the degree of effect, all of the tested masking agents (1) to (8) were effective in suppressing the tomato spoilage odor caused by light irradiation when added in small amounts to tomato-containing foods and beverages, without imparting sweetness (sweetness equivalent to 0.6). This effect was particularly pronounced with (5) sucralose, (6) monk fruit extract, and (7) stevia extract. This was strongly observed in the mixture with Cistanche extract and (8) thaumatin.

[0071] Furthermore, it was confirmed that the same effect as that of test samples 1-1 to 1-8 was obtained when each of the test masking agents (1) to (8) was added to tomato-containing food and beverages beforehand and then irradiated with light. From this, it was found that all of the test masking agents (1) to (8) are effective in suppressing the tomato spoilage odor caused by light irradiation when added in small amounts below the threshold that does not impart sweetness to tomato-containing food and beverages.

[0072] Experimental Example 2: Evaluation of the masking effect of tomato spoilage odor (Part 2) For the test masking agents (5) to (7) that showed high effectiveness in masking the tomato spoilage odor in Experimental Example 1, the amount added to tomato-containing food and beverages was changed, and the masking effect was evaluated in the same manner as in Experimental Example 1.

[0073] (1) Preparation of test samples (food and beverages containing tomatoes) Tomato paste, made by straining ripe tomatoes and concentrating it to about six times its original volume, was diluted with water and the test masking agent in the proportions listed in Table 3 to create tomato-containing food and beverages. These were then filled into transparent glass containers with lids (Control Sample 1, Control Sample 2, and Test Samples 2-1 to 2-3). After cooling to 5°C, Control Sample 1 and Test Samples 2-1 to 2-3 were irradiated with 20,000 lux of LED light for 72 hours, and Control Sample 2 for 24 hours using an LED irradiation device.

[0074] [Table 3]

[0075] (2) Evaluation method Four panelists were asked to examine each test sample irradiated with LED (control sample 1, control sample 2, test sample 2- Participants were asked to sample items 1-2-3) and evaluate the odor (retronasal) of each test sample. Furthermore, the evaluation of each test sample 2-1 to 2-3 was conducted in the same manner as in Experiment Example 1, where participants were asked to determine which score from 0 to 3 points their sample fell on, based on the odor of control sample 1 (score 0) and control sample 2 (score 2).

[0076] (3) Evaluation results Tables 4-6 show the evaluation scores of the four panel members (A-D) and their average values.

[0077] [Table 4]

[0078] [Table 5]

[0079] [Table 6]

[0080] Alternatively, if the test masking agents (5) to (7) are added to the tomato-containing food and beverage after light irradiation, as in Experimental Example 1, the same effect as that observed in Test Samples 2-1 to 2-3 will be obtained. It was also confirmed that fruit could be obtained. From these results, it was found that the test masking agents (5) to (7) not only suppressed the odor of tomato spoilage caused by light irradiation with high effectiveness at amounts that did not impart sweetness (below the sweetness threshold), as shown in Experimental Example 1, but also exhibited the same effect at amounts that imparted sweetness (above the sweetness threshold).

[0081] Experimental Example 3: Evaluation of the masking effect of spoiled tomato odor (Part 3) Based on the results of test samples 2-3 in Experimental Example 2 (test masking agent (7): mixture of stevia extract and monk fruit extract [RebA:MogV=97.3:2.7 (mass ratio)]), rebaudioside Stevia extract and monk fruit extract were mixed so that the content ratio of A (RebA) to mogroside V (MogV) was as shown in Table 7. The prepared mixtures were used as test masking agents A to E, and their tomato spoilage odor masking effect was evaluated in the same manner as in Experimental Example 2. Test masking agents A to E were prepared to have the same sweetness level as test masking agent (7) listed in Table 6 at a concentration of 0.002% by mass (no sweetness attributable to the test masking agent was perceived).

[0082] [Table 7]

[0083] (1) Preparation of test samples (food and beverages containing tomatoes) Similar to Experimental Example 2, tomato paste, which was made by straining ripe tomatoes and concentrating it to about six times its original volume, was diluted with water and the test masking agent in the proportions listed in Table 8 to create tomato-containing food and beverages. These were then filled into transparent glass containers with lids (Control Sample 1, Control Sample 2, Test Sample 3-1). (3-5) After cooling to 5°C, the control sample 1 and the target sample are irradiated using an LED irradiator. Test samples 3-1 to 3-5 were irradiated with 20,000 lux of LED light for 72 hours, while control sample 2 was irradiated with 20,000 lux for 24 hours.

[0084] [Table 8]

[0085] (2) Evaluation method Similar to Experiment Example 2, four panelists tasted each LED-irradiated test sample (control sample 1, control sample 2, and test samples 3-1 to 3-5) and evaluated the odor (retronasal) of each test sample.

[0086] (3) Evaluation results Table 9 shows the evaluation scores of the four panel members (A-D) and their average values. [Table 9]

[0087] Furthermore, it was confirmed that, instead of the above method, adding each test masking agent A to E to tomato-containing food and beverage after light irradiation, as in Experimental Example 1, also yielded the same effect as the test samples 3-1 to 3-5. From these results, it was found that a mixture of stevia extract and monk fruit extract exhibits the effect of masking the odor of tomato deterioration caused by light irradiation when the content ratio of rebaudioside A (RebA) to mogroside V (MogV) is in the range of 50:50 to 99:1 [RebA:MogV]. This was confirmed. Furthermore, these results suggest that it exhibits an effect of masking the odor of tomato spoilage caused by light irradiation not only within the aforementioned range but also over a wide range beyond that. However, when the content ratio of rebaudioside A (RebA) to mogroside V (MogV) was 99:1, and the proportion of rebaudioside A was extremely high, a tendency for bitterness derived from stevia extract to occur was observed. On the other hand, when the content ratio of rebaudioside A (RebA) to mogroside V (MogV) was 50:50 It was confirmed that the acidity of the tomato becomes more pronounced as the proportion of mogroside V (MogV) increases. In other words, in a tomato spoilage odor masking agent consisting of a mixture of stevia extract and monk fruit extract, adjusting the amount of mogroside V (MogV) to be equal to or greater than the amount of rebaudioside A (RebA) can not only mask the tomato spoilage odor caused by light irradiation, but also enhance the acidity of the tomato.

[0088] Experimental Example 4: Evaluation of the masking effect of tomato spoilage odor on pizza sauce. Pizza sauce was prepared according to the formulas listed in Table 10, stored under fluorescent or LED light for two days, and then tasted by a panel of participants who evaluated the presence or absence of a tomato spoilage odor.

[0089] (1) Preparation of pizza sauce The pizza sauce was prepared according to the following method. (i) Add ingredients 2, 3, 8, and 9 to water and stir at 85°C for 10 minutes. (ii) Add the remaining ingredients and stir for 5 minutes. (iii) After adjusting the total volume with water to 100 parts by mass, place in a heat-resistant container with a transparent lid. Fill the container and boil at 85°C for 30 minutes to sterilize.

[0090] [Table 10]

[0091] (2) Preparation of test samples and evaluation method The pizza sauces prepared above in transparent heat-resistant containers (control sample, test samples 4-1 and 4-2) were stored for two days under 5°C conditions, under the illumination of fluorescent lamps (20,000 lux) and LEDs (20,000 lux). The two-day storage under fluorescent lamp illumination (20,000 lux) simulated the same conditions as placing the samples in a fluorescent lamp-illuminated display case for 20 days, and the two-day storage under LED illumination (20,000 lux) simulated the same conditions as placing the samples in an LED-illuminated display case for 20 days.

[0092] The pizza sauces prepared in this manner after light irradiation were used as test samples, and four panelists tasted them and evaluated the flavor (taste and smell (retronasal), hereafter the same) of each test sample. Each panelist had previously tasted each pizza sauce before light irradiation to confirm and recognize its flavor. Furthermore, it was confirmed that the flavors of test samples 4-1 and 4-2 before light irradiation were identical to those of the control sample before light irradiation. The flavor of each test sample, 4-1 and 4-2, after light irradiation was evaluated by comparing them to the flavor of the control sample after light irradiation.

[0093] (3) Evaluation results In both cases of fluorescent lamp irradiation and LED irradiation, compared to the control sample, test sample 4-1 The change (deterioration) in the smell (retronasal) perceived when tasting 4-2 was minimal, and the test subjects It was confirmed that the flavor of the pizza sauce was improved by adding either the masking agent (6) (monk fruit extract) or the test masking agent (7) (a mixture of stevia extract and monk fruit extract). Furthermore, although slightly, the test masking agent (7) was more effective than the test masking agent (6). It was confirmed that the masking agent (7) was superior in suppressing the odor of spoiled tomatoes. Both the test masking agent (6) and the test masking agent (7) were confirmed to exhibit a higher inhibitory effect on the tomato spoilage odor caused by LED irradiation than by fluorescent lamp irradiation. Furthermore, it was confirmed that the decrease in acidity and umami was suppressed in test samples 4-1 and 4-2 after light irradiation compared to the control sample after light irradiation. From these results, it was confirmed that the test masking agent (6) (monk fruit extract) or test masking agent (7) (mixture of stevia extract and monk fruit extract) not only masks the tomato deterioration odor caused by light irradiation, but also suppresses the decrease in taste caused by light irradiation, and is effective in overall improving flavor.

[0094] Experimental Example 5: Evaluation of the masking effect of carrot spoilage odor. Carrot-containing food and beverages containing each of the test masking agents (2) to (8) were irradiated with light, and the masking effect against the deterioration odor produced by light irradiation was evaluated.

[0095] (1) Preparation of test samples (carrot-containing food and beverages) Each of the 5x concentrated carrot juices was filled into a transparent PET container with a lid, and the respective test masking agents (2) to (8) and drinking water were added in the proportions shown in Tables 11 and 12 (Control Sample 1, Control Sample 2, Test Samples 5-1 to 5-7). After cooling to 10°C, the samples were irradiated with an LED at 20,000 lux for 72 hours for Control Sample 1 and Test Samples 5-1 to 5-7, and for 24 hours for Control Sample 2.

[0096] [Table 11]

[0097] (2) Evaluation method The five panel members were asked to sample a carrot-containing food or beverage equivalent to control sample 1 before LED irradiation, allowing them to recognize the retronasal odor of the carrot-containing food or beverage before photodegradation. Next, these five panel members were asked to sample each of the LED-irradiated test samples (control sample 1, control sample 2, and test samples 5-1 to 5-7) and evaluate the retronasal odor of test samples 5-1 to 5-7.

[0098] The odor of test samples 5-1 to 5-7 was evaluated by assigning a score of 0 to the odor (degraded carrot odor) of carrot-containing food / beverage without the test masking agent (control sample 1) after 72 hours of LED irradiation, and a score of 2 to the odor (degraded carrot odor) of carrot-containing food / beverage without the test masking agent (control sample 2) after 24 hours of LED irradiation. Based on these scores, the samples were scored according to the following criteria.

[0099] [Carrot spoilage odor evaluation score] 3 points: Less odor than control beverage 2. 2 points: Equivalent to the odor of control beverage 2. 1 point: Less odor than control beverage 1, but stronger odor than control beverage 2. 0 points: Equivalent to the smell of control beverage 1.

[0100] (3) Evaluation results Table 12 shows the average evaluation scores of the five panel members (A-E) who evaluated the panel based on the above criteria.

[0101] [Table 12]

[0102] These results confirm that, similar to tomato-containing foods and beverages, all of the test masking agents (2) to (8) were effective in suppressing the carrot spoilage odor caused by light irradiation, although the degree of effectiveness varied. This effect was particularly strong with (5) sucralose, (6) monk fruit extract, (7) a mixture of stevia extract and monk fruit extract, and (8) thaumatin.

[0103] Experimental Example 6: Evaluation of the masking effect of fruit photodegradation odors. Fruit-containing foods and beverages containing each of the test masking agents (1) to (8) were irradiated with light, and their masking effect against the deterioration odor produced by light irradiation was evaluated. The fruits used were citrus fruits (orange), apples, peaches, and grape juices.

[0104] (1) Preparation of test samples (food and beverages containing fruit) Each concentrated fruit juice was mixed with the respective test masking agents (1) to (8) in the proportions shown in Table 13, and a total of 100g was prepared with water (Control Sample 1, Control Sample 2, Test Samples 6-1 to 6-8). This was heated to 93°C and filled into transparent PET containers with lids. After cooling to 10°C, the containers were irradiated with 20,000 lux of LED light using an LED irradiator for 72 hours for Control Sample 1 and Test Samples 6-1 to 6-8, and for 24 hours for Control Sample 2.

[0105] [Table 13]

[0106] (2) Evaluation method Five panelists were asked to examine each test sample irradiated with LED (control sample 1, control sample 2, test sample 6- Participants were asked to sample items 1-6-8) and evaluate the odor (retronasal) of each test sample. Furthermore, the evaluation of each test sample 6-1 to 6-8 was conducted in the same manner as in Experiment Example 1, where participants were asked to determine which score from 0 to 3 points their sample fell on, based on the odor of control sample 1 (score 0) and control sample 2 (score 2).

[0107] (3) Evaluation results Tables 14-17 show the evaluation scores and their average values ​​for the five panel members (A-E).

[0108] [Table 14] [Table 15] [Table 16] [Table 17]

[0109] These results confirm that, similar to vegetable-containing foods and beverages such as tomato-containing and carrot-containing foods and beverages, all of the tested masking agents (1) to (8) exhibited the effect of suppressing the deterioration odor caused by light irradiation, although the degree of effect varied. This effect was particularly pronounced in (5) Suku (6) Luo Han Guo extract, (7) a mixture of stevia extract and Luo Han Guo extract, and (8) thaumatin were strongly observed.

[0110] Experimental Example 7: Evaluation of the masking effect of heat-induced odors in fruit Fruit-containing food and beverages containing each of the test masking agents (1) to (7) were subjected to heat exposure, and their masking effect against the off-odor caused by heat exposure was evaluated. Grape juice was used as the fruit.

[0111] (1) Preparation of test samples (food and beverages containing grape juice) Grape concentrate was mixed with each test masking agent (1) to (8) in the proportions shown in Table 18, and then diluted with water to a total of 100g (control sample 1, control sample 2, test samples 7-1 to 7-8). This was heated to 93°C and filled into transparent PET containers with lids. These were then placed in an incubator set to 60°C and left to heat-expose for 7 days for control sample 1 and test samples 7-1 to 7-8, and for 3.5 days for control sample 2.

[0112] [Table 18]

[0113] (2) Evaluation method Five panelists were asked to examine each heat-exposed test sample (control sample 1, control sample 2, test sample 7-1~). Participants were asked to sample samples 7-8) and evaluate the odor (retronasal) of each test sample. Furthermore, the evaluation of each test sample 7-1 to 7-8 was conducted in the same manner as in Experiment Example 1, where participants were asked to determine which score from 0 to 3 points corresponded to the odor of control sample 1 (score 0) and control sample 2 (score 2).

[0114] (3) Evaluation results Table 19 shows the evaluation scores of the five panel members (A-E) and their average values.

[0115] [Table 19]

[0116] These results confirmed that, although there were differences in the degree of effectiveness, all of the tested masking agents (1) to (8) were effective in suppressing the deterioration odor caused by heat exposure. This effect was particularly pronounced with (5) sucralose, (6) monk fruit extract, and (7) stevia extract. (8) It was strongly observed in the substance and in mixtures with thaumatin. From the above, it was confirmed that the test masking agents (1) to (8) have the effect of masking the odor of deterioration caused by light irradiation and heat exposure in food and beverages containing vegetables or fruits. Furthermore, it was confirmed that this effect is unrelated to the sweetness of the test masking agents (1) to (8), and occurs at both amounts that exhibit sweetness and amounts that do not exhibit sweetness.

Claims

1. Rebaudioside A, or It contains rebaudioside A and at least one selected from the group consisting of monk fruit extract containing mogroside V, thaumatin, aspartame, acesulfame potassium, and sucrose. It is a masking agent for the spoilage odor of vegetables and / or fruits. The composition containing vegetables and / or fruits is used in such a way that the amount of rebaudioside A added is 0.00095% by mass or more. A masking agent for the spoilage odor of vegetables and / or fruits.

2. A vegetable and / or fruit-containing composition containing a masking agent for the spoilage odor of vegetables and / or fruits, The aforementioned odor-masking agent contains rebaudioside A and monk fruit extract containing mogroside V. The mixing ratio (mass ratio) of rebaudioside A and mogroside V in the aforementioned degraded odor masking agent is 50:50 to 99:

1. The total amount of rebaudioside A and mogroside V is 0.00009294% by mass or more and less than 0.0025% by mass relative to the vegetable and / or fruit-containing composition. A composition containing vegetables and / or fruits.

3. Rebaudioside A, or The process involves blending rebaudioside A and at least one selected from the group consisting of monk fruit extract containing mogroside V, thaumatin, aspartame, acesulfame potassium, and sucrose into a vegetable and / or fruit-containing composition. A method for producing a vegetable or / fruit-containing composition for masking the spoilage odor of vegetables or / fruits, The amount of rebaudioside A in the vegetable and / or fruit-containing composition is 0.00095% by mass or more. A method for producing the aforementioned vegetable and / or fruit-containing composition.

4. Rebaudioside A, or The present invention is characterized by incorporating rebaudioside A and at least one selected from the group consisting of monk fruit extract containing mogroside V, thaumatin, aspartame, acesulfame potassium, and sucrose into a vegetable and / or fruit-containing composition. A method for masking the spoilage odor of vegetables and / or fruits in a vegetable and / or fruit-containing composition, The amount of rebaudioside A in the vegetable and / or fruit-containing composition is 0.00095% by mass or more. A method for masking the odor of spoilage in the aforementioned vegetables and / or fruits.

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