Food composition and method for masking off-flavor in food composition

Abstract

The present invention addresses the problem of providing technology that can reduce off-flavors derived from free medium-chain fatty acids in aqueous-phase-containing foods containing triglycerides that contain medium-chain fatty acids as constituent fatty acids.　The present invention provides a food composition, said food composition comprising an oil phase and aqueous phase and comprising a prescribed amount of one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, wherein the oil phase contains a medium-chain fatty acid, and the medium-chain fatty acid is in the form of a triglyceride constituent fatty acid and / or in the form of a free medium-chain fatty acid.

Description

Food composition, and method for masking off-flavors in a food composition

[0001] The present invention relates to a food composition and a method for masking off-flavors in a food composition.

[0002] Fats and oils are an important energy source for living organisms. However, triglycerides, which make up the majority of fats and oils, can lose their flavor through oxidation over time, resulting in what is known as an oxidative odor. Therefore, methods for masking such oxidative odors have been proposed (for example, Patent Document 1).

[0003] Japanese Patent Publication No. 2022-130178

[0004] Here, triglycerides containing medium-chain fatty acids as constituent fatty acids, particularly medium-chain fatty acid triglycerides, have recently attracted attention for their various physiological benefits and are being incorporated into various foods and beverages.

[0005] However, the inventors have found that in aqueous-phase foods containing medium-chain fatty acid triglycerides, the medium-chain fatty acid triglycerides undergo hydrolysis over time due to contact with water during storage, releasing medium-chain fatty acids. The free medium-chain fatty acids themselves are not harmful to living organisms. However, the inventors have found that the free medium-chain fatty acids exhibit a distinctive off-flavor (a soapy taste), potentially impairing the flavor of the food.

[0006] This invention has been made in view of the above circumstances, and aims to provide a technology that can reduce off-flavors derived from free medium-chain fatty acids in aqueous-phase foods containing triglycerides that include medium-chain fatty acids as constituent fatty acids.

[0007] The inventors of this invention have discovered that the above problems can be solved by incorporating a predetermined fragrance component, and have completed the present invention. Specifically, the present invention provides the following:

[0008] (1) A food composition comprising an oil phase and an aqueous phase, wherein the food composition comprises one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, wherein the content of allyl isothiocyanate is 50 to 600 ppm in the food composition, the content of 1-hexanol is 1 to 50 ppm in the food composition, the content of 2-heptanone is 0.5 to 20 ppm in the food composition, the content of butyric acid is 1 to 30 ppm in the food composition, the oil phase comprises medium-chain fatty acids, and the medium-chain fatty acids are in the form of constituent fatty acids of triglycerides and / or in the form of free medium-chain fatty acids.

[0009] (2) The food composition according to (1), wherein the content of the oil phase is 10 to 90% by mass in the food composition.

[0010] (3) The food composition according to (1) or (2), wherein the content of the medium-chain fatty acid in the oil phase is 10% by mass or more.

[0011] (4) The food composition according to any one of (1) to (3), wherein the food composition is in the form of an emulsion.

[0012] (5) A method for masking off-flavors in a food composition comprising an oil phase and an aqueous phase, wherein the food composition comprises free medium-chain fatty acids, and the masking method comprises the step of blending one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid into the food composition, wherein the allyl isothiocyanate is blended in an amount of 50 to 600 ppm in the food composition, the 1-hexanol is blended in an amount of 1 to 50 ppm in the food composition, the 2-heptanone is blended in an amount of 0.5 to 20 ppm in the food composition, and the butyric acid is blended in an amount of 1 to 30 ppm in the food composition.

[0013] (6) The masking method according to (5), wherein the food composition satisfies one or more of the following requirements: (Requirement 1) The mass ratio of allyl isothiocyanate to free medium-chain fatty acids is 0.05 to 0.5. (Requirement 2) The mass ratio of 1-hexanol to free medium-chain fatty acids is 0.001 to 0.05.

[0014] (7) The masking method according to (5) or (6), wherein the content of the oil phase is 10 to 90% by mass in the food composition.

[0015] (8) The masking method according to any one of (5) to (7), wherein the content of the free medium-chain fatty acids in the food composition is 500 ppm or more.

[0016] (9) The masking method according to any one of (5) to (8), wherein the food composition is in the form of an emulsion.

[0017] According to the present invention, a technology is provided that can reduce off-flavors derived from free medium-chain fatty acids in aqueous-phase foods containing triglycerides that include medium-chain fatty acids as constituent fatty acids.

[0018] The following describes specific embodiments of the present invention in detail. However, the present invention is not limited in any way to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" and "more preferred." The numerical ranges are illustrative examples, and regardless of expressions such as "preferred" and "more preferred," the upper and lower limits of each range, as well as ranges obtained by appropriately combining these values ​​with the numerical values ​​of the examples, can also be used. Terms such as "contains" or "includes" may be read as "essentially" or "consists only" as appropriate. In the present invention, "A (numerical value) to B (numerical value)" means "A or more and B or less."

[0019] (1) Food composition In one embodiment, the food composition of the present invention satisfies the following requirements: - The food composition comprises an oil phase and an aqueous phase. - The food composition contains one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid. - The content of allyl isothiocyanate is 50 to 600 ppm in the food composition. - The content of 1-hexanol is 1 to 50 ppm in the food composition. - The content of 2-heptanone is 0.5 to 20 ppm in the food composition. - The content of butyric acid is 1 to 30 ppm in the food composition. - The oil phase contains medium-chain fatty acids. - The medium-chain fatty acids are in the form of constituent fatty acids of triglycerides and / or in the form of free medium-chain fatty acids.

[0020] Food compositions comprising an oil phase and an aqueous phase are one of the common forms of food. Any edible oil or fat can be incorporated into the oil phase. However, the inventors have found that when medium-chain fatty acid triglycerides are incorporated as the oil or fat in such a food composition, the water in the aqueous phase hydrolyzes the medium-chain fatty acid triglycerides over time, releasing medium-chain fatty acids. Although free medium-chain fatty acids themselves are not harmful to living organisms, they exhibit a distinctive off-flavor, which can impair the flavor of the food.

[0021] Therefore, the inventors conducted further investigations and discovered the surprising finding that incorporating a predetermined amount of one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid can reduce off-flavors derived from free medium-chain fatty acids.

[0022] The inventors investigated various aroma components and found that one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, when blended in predetermined amounts, can specifically mask off-flavors derived from free medium-chain fatty acids.

[0023] In this invention, "off-flavor derived from free medium-chain fatty acids" includes the flavor characteristic of free medium-chain fatty acids, often referred to as a "soapy flavor." The presence and degree of such a flavor are determined by sensory evaluation.

[0024] In one embodiment of the present invention, "off-flavor derived from free medium-chain fatty acids" includes the flavors characteristic of octanoic acid and / or decanoic acid.

[0025] In one embodiment of the present invention, "off-flavor derived from free medium-chain fatty acids" includes the characteristic flavor of free medium-chain fatty acids (particularly octanoic acid and decanoic acid) present in a food composition in a total amount of 500 ppm or more.

[0026] In this invention, the content of free medium-chain fatty acids is determined by HPLC measurement using the ADAM (9-anthryldiazomethane) derivatization method.

[0027] In the present invention, "reduction of off-flavor derived from free medium-chain fatty acids" encompasses the fact that, compared to a food composition that satisfies the requirements of the present invention, the off-flavor derived from free medium-chain fatty acids is less noticeable or suppressed compared to a food composition that satisfies the common requirements of the present invention except for not satisfying the requirements of the present invention with respect to one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid. Furthermore, in the present invention, "reduction of off-flavor" can be used interchangeably with "masking of off-flavor."

[0028] The configuration of the present invention will be described in detail below.

[0029] (1-1) Forms of food composition The food composition includes any form comprising an oil phase and an aqueous phase.

[0030] The oil phase and the aqueous phase may be mixed (emulsified) or separated.

[0031] Examples of food compositions in which the oil phase and the aqueous phase are mixed (emulsified) include emulsified liquid seasonings (emulsified dressings, mayonnaise, etc.).

[0032] Examples of food compositions in which the oil phase and aqueous phase are separated include separated liquid seasonings (such as separated liquid dressings).

[0033] The release of medium-chain fatty acids is more likely to occur when the oil phase and the aqueous phase are mixed (emulsified). Therefore, from the viewpoint of easily obtaining the effects of the present invention, the food composition is preferably in the form of an emulsion. The emulsion is not particularly limited and can be any form such as oil-in-water or water-in-oil. However, among the above, the oil-in-water emulsion is preferred because it is a form in which the release of medium-chain fatty acids is more likely to occur.

[0034] The state of the food composition is not particularly limited and may be liquid, semi-solid, solid, gel, etc. However, a liquid food composition is preferred among the above because it is a form that facilitates the release of medium-chain fatty acids.

[0035] (1-2) The oil phase constituting the oil phase food composition contains at least medium-chain fatty acids. The oil phase may also contain other components in addition to medium-chain fatty acids. The aroma components in the present invention, as described later, are oil-soluble and can therefore usually be distributed in the oil phase (however, the possibility of the aroma components being distributed in the aqueous phase is not excluded).

[0036] The oil phase content (total amount) is not particularly limited as long as it is sufficient to form an oil phase, and is usually preferably 10 to 90% by mass, more preferably 20 to 80% by mass, even more preferably 40 to 75% by mass, and even more preferably 50 to 70% by mass in the food composition.

[0037] (1-2-1) Medium-chain fatty acids In the present invention, "medium-chain fatty acids" (also referred to as MCFA) encompass both the form of constituent fatty acids of triglycerides and the form of free medium-chain fatty acids. The number of carbon atoms in the medium-chain fatty acids in the present invention is 6 or more and 12 or less, preferably 8 or more and 12 or less, more preferably 8 and / or 10.

[0038] The type and form of medium-chain fatty acids contained in the food composition may be a single type or a combination of two or more types.

[0039] In the present invention, the "medium-chain fatty acid which is a constituent fatty acid of triglyceride" means a medium-chain fatty acid as at least one of the fatty acids constituting triglyceride (having a structure in which a fatty acid and glycerin are ester-bonded). All three of the constituent fatty acids of triglyceride may be medium-chain fatty acids, or one or two of them may be medium-chain fatty acids. In the latter case, examples of the constituent fatty acids other than medium-chain fatty acids include linear fatty acids having 16 to 22 carbon atoms (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc.). Triglyceride in which all three of the constituent fatty acids are medium-chain fatty acids is also called "medium-chain fatty acid triglyceride" (Medium Chain Triglyceride, MCT).

[0040] When the medium-chain fatty acid is in the form of a constituent fatty acid of triglyceride, the lower limit of the proportion of the medium-chain fatty acid in all the constituent fatty acids of triglyceride is preferably 10% by mass or more, more preferably 15% by mass or more, and still more preferably 20% by mass or more. The upper limit of the proportion of the medium-chain fatty acid in all the constituent fatty acids of triglyceride is preferably 100% by mass or less, more preferably 80% by mass or less, and still more preferably 50% by mass or less.

[0041] The content of medium-chain fatty acids in all the constituent fatty acids of triglyceride can be quantitatively analyzed in accordance with the "Standard Oil Analysis Test Method 2.4.2.3 - 2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japanese Oil Chemists' Society.

[0042] When the medium-chain fatty acid is in the form of a constituent fatty acid of a triglyceride, any one of the following embodiments, or a combination of two or more thereof, is preferable. - The triglyceride contains only both the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms as constituent fatty acids. - The triglyceride contains only either the medium-chain fatty acid having 8 carbon atoms or the medium-chain fatty acid having 10 carbon atoms as a constituent fatty acid. - The triglyceride contains both the medium-chain fatty acid having 8 carbon atoms and the medium-chain fatty acid having 10 carbon atoms as constituent fatty acids, and also contains constituent fatty acids other than medium-chain fatty acids. - The triglyceride contains either the medium-chain fatty acid having 8 carbon atoms or the medium-chain fatty acid having 10 carbon atoms as a constituent fatty acid, and also contains constituent fatty acids other than medium-chain fatty acids.

[0043] When the medium-chain fatty acid is in the form of a constituent fatty acid of a triglyceride, the triglyceride is a triglyceride having a medium-chain fatty acid having 8 carbon atoms and a medium-chain fatty acid having 10 carbon atoms as constituent fatty acids, and the mass ratio of the medium-chain fatty acid having 8 carbon atoms to the medium-chain fatty acid having 10 carbon atoms (medium-chain fatty acid having 8 carbon atoms: medium-chain fatty acid having 10 carbon atoms) is preferably 20:80 to 90:10, more preferably 30:70 to 85:15, and even more preferably 60:40 to 80:20.

[0044] When the medium-chain fatty acid is in the form of a constituent fatty acid of a triglyceride, from the viewpoint that the effects of the present invention are likely to be exhibited, the triglyceride is preferably MCT. In such a case, the lower limit of the content of MCT is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more in the oil phase. The upper limit of the content of MCT is preferably 100% by mass or less, more preferably 80% by mass or less, and even more preferably 50% by mass or less in the oil phase.

[0045] In the present invention, the "free medium-chain fatty acid" includes the medium-chain fatty acid in a free state that is generated upon hydrolysis or the like of a triglyceride containing a medium-chain fatty acid as a constituent fatty acid.

[0046] In food compositions, if triglycerides containing medium-chain fatty acids are incorporated as constituent fatty acids during the manufacturing process, there is a possibility that the medium-chain fatty acids may be released by hydrolysis. The food composition of the present invention encompasses both the pre- and post-hydrolysis states. For example, the food composition of the present invention encompasses all of the following states: • A food composition containing medium-chain fatty acids, which are constituent fatty acids of triglycerides, but not containing free medium-chain fatty acids (e.g., a food composition immediately after manufacturing). • A food composition containing both medium-chain fatty acids, which are constituent fatty acids of triglycerides, and free medium-chain fatty acids (e.g., a food composition several days to several months after manufacturing). • A food composition that does not contain medium-chain fatty acids, which are constituent fatty acids of triglycerides, but contains free medium-chain fatty acids (e.g., a food composition several months after manufacturing). However, most food compositions typically fall under the category of "a food composition containing both medium-chain fatty acids, which are constituent fatty acids of triglycerides, and free medium-chain fatty acids" among the above states. In such states, the ratio of medium-chain fatty acids to free medium-chain fatty acids can vary depending on the storage conditions of the food composition (storage temperature, storage period, etc.).

[0047] Off-flavors originating from free medium-chain fatty acids can clearly occur when the free medium-chain fatty acid content in the food composition is 500 ppm or more. Therefore, in a preferred embodiment of the present invention, the free medium-chain fatty acid content in the food composition is 500 ppm or more, more preferably 1000 ppm. In this embodiment, the upper limit of free medium-chain fatty acids is not particularly limited, but is usually 3000 ppm or less.

[0048] Examples of medium-chain fatty acids include caproic acid (hexanoic acid), caprylic acid (octanoic acid), capric acid (decanoic acid), and lauric acid. Of these, caprylic acid (octanoic acid) and / or capric acid (decanoic acid) are preferred from the viewpoint of being more likely to produce off-flavors and thus more likely to produce the effects of the present invention.

[0049] The lower limit of the total medium-chain fatty acid content in the oil phase is preferably 10% by mass or more, more preferably 15% by mass or more, and most preferably 20% by mass or more. The upper limit of the total medium-chain fatty acid content in the oil phase is preferably 100% by mass or less, more preferably 80% by mass or less, and most preferably 50% by mass or less.

[0050] (1-2-2) Aroma Components The food composition of the present invention contains a predetermined amount of one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid. These components may be used individually or in combination. When used in combination, each component should be blended into the food composition at the above concentration.

[0051] (1-2-2-1) Allyl isothiocyanate (Chemical formula: C) ４ H ５ NS (CAS registration number: 57-06-7) is known as a major component of the aroma of wasabi and other vegetables.

[0052] The lower limit of the allyl isothiocyanate content in the food composition is 50 ppm or more, preferably 80 ppm or more, more preferably 100 ppm or more, and most preferably 200 ppm or more. The upper limit of the allyl isothiocyanate content in the food composition is 600 ppm or less, preferably 500 ppm or less, more preferably 450 ppm or less, and most preferably 400 ppm or less. When the allyl isothiocyanate content is within the above range, off-flavors can be masked more effectively.

[0053] As for allyl isothiocyanate, purified products may be used, or materials containing allyl isothiocyanate (foods, food additives, fragrances, etc.) may be used.

[0054] Allyl isothiocyanate may be added together with other ingredients during the production of the food composition, or it may be added after the production of the food composition. In the latter case, if free medium-chain fatty acids are already produced in the food composition, the amount of allyl isothiocyanate to be added may be determined based on the amount produced. In such cases, off-flavors can be effectively masked by adding allyl isothiocyanate such that the mass ratio of allyl isothiocyanate to free medium-chain fatty acids is preferably 0.05 to 0.60, more preferably 0.07 to 0.50, and most preferably 0.20 to 0.40.

[0055] (1-2-2-2) 1-Hexanol 1-Hexanol (Chemical formula: C ６ H １４ O (CAS registration number: 111-27-3) is known as a component that gives grass and other plants their grassy smell.

[0056] The lower limit of the 1-hexanol content in the food composition is 1 ppm or more, preferably 2 ppm or more, more preferably 3 ppm or more, and most preferably 5 ppm or more. The upper limit of the 1-hexanol content in the food composition is 50 ppm or less, preferably 40 ppm or less, more preferably 30 ppm or less, and most preferably 20 ppm or less. When the 1-hexanol content is within the above range, off-flavors can be masked more effectively.

[0057] As for 1-hexanol, a refined product may be used, or materials containing 1-hexanol (food, food additive, fragrance, etc.) may be used.

[0058] 1-Hexanol may be added together with other ingredients during the production of the food composition, or it may be added after the production of the food composition. In the latter case, if free medium-chain fatty acids are already produced in the food composition, the amount of 1-hexanol to be added may be determined based on the amount produced. In such cases, by adding 1-hexanol such that the mass ratio of 1-hexanol to free medium-chain fatty acids is preferably 0.001 to 0.050, more preferably 0.005 to 0.030, and most preferably 0.010 to 0.020, off-flavors can be effectively masked.

[0059] (1-2-2-3) 2-Heptanone 2-Heptanone (chemical formula: C ７ H １４ O, CAS registration number: 110-43-0) is known as an aroma component of cheese.

[0060] The lower limit of the content of 2-heptanone is 0.5 ppm or more, preferably 1 ppm or more, more preferably 2 ppm or more, and most preferably 4 ppm or more in the food composition. The upper limit of the content of 2-heptanone is 20 ppm or less, preferably 15 ppm or less, more preferably 10 ppm or less, and most preferably 8 ppm or less in the food composition. When the content of 2-heptanone is within the above range, off-flavors can be masked more effectively.

[0061] As 2-heptanone, a purified product may be used, or a material containing 2-heptanone (such as food, food additives, fragrances, etc.) may be used.

[0062] 2-Heptanone may be blended with other raw materials during the production of the food composition, or may be blended after the production of the food composition. In the latter case, if free medium-chain fatty acids have already occurred in the food composition, the blending amount of 2-heptanone may be determined based on the generated amount. In such a case, by blending 2-heptanone so that the mass ratio of 2-heptanone to free medium-chain fatty acids is preferably 0.001 to 0.020, more preferably 0.002 to 0.010, and most preferably 0.004 to 0.008, off-flavors can be masked effectively.

[0063] (1-2-2-4) Butyric acid Butyric acid (chemical formula: C ４ H ８ O ２ 、CAS registration number: 107-92-6) is known as an aroma component of butter.

[0064] The lower limit of the content of butyric acid is 1 ppm or more, preferably 2 ppm or more, more preferably 4 ppm or more, and most preferably 6 ppm or more in the food composition. The upper limit of the content of butyric acid is 30 ppm or less, preferably 20 ppm or less, more preferably 15 ppm or less, and most preferably 10 ppm or less in the food composition. When the content of butyric acid is within the above range, off-flavors can be masked more effectively.

[0065] As for butyric acid, refined products may be used, or materials containing butyric acid (foods, food additives, flavorings, etc.) may be used.

[0066] Butyric acid may be added together with other ingredients during the production of the food composition, or it may be added after the production of the food composition. In the latter case, if free medium-chain fatty acids have already been produced in the food composition, the amount of butyric acid to be added may be determined based on the amount produced. In such cases, by adding butyric acid such that the mass ratio of butyric acid to free medium-chain fatty acids is preferably 0.002 to 0.030, more preferably 0.004 to 0.015, and most preferably 0.006 to 0.010, off-flavors can be effectively masked.

[0067] (1-2-2-5) Combination of Aroma Components In one embodiment of the present invention, the food composition may contain two or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid in any combination. In this embodiment, the amount of each component can be adjusted within the range described above.

[0068] In a preferred embodiment of the present invention, when allyl isothiocyanate is used in combination with one or more of 1-hexanol, 2-heptanone, and butyric acid, the ratio of the former may be set higher than the ratio of the total amount of the latter. Specifically, when the content of allyl isothiocyanate is set to "1", the total amount of the other components may be adjusted to preferably 0.01 to 0.20, more preferably 0.02 to 0.10. By satisfying such a ratio, the effects of the present invention can be stably achieved.

[0069] (1-2-2-6) Other aspects of the present invention In one aspect of the present invention, a food composition may contain one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, or, in place of these components, one or more components selected from the group consisting of oleic acid, heptanal, 1-heptanol, 2-nonanone, 2-undecanone, acetylmethylcarbinol, propionic acid, linalool, limonene, geraniol, octanal, furaneol, citral, methionol, guaiacol, allyl hexanoate, ethyl hexanoate, 2-pentanone, caproic acid, malic acid, and ethyl maltol.

[0070] (1-2-3) Other components in the oil phase In addition to medium-chain fatty acids and specified aroma components, the oil phase may also contain any edible oils and fats or oil-soluble components.

[0071] The edible oil is not particularly limited, but it is preferably liquid at 20°C. Examples include one oil selected from rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, and flavored oils (herb oil, garlic oil, etc.), or a mixture of two or more of these. Fractionated oils, hydrogenated oils, transesterified oils, etc. of these oils can also be used.

[0072] Off-flavors derived from free medium-chain fatty acids are more easily perceived when the flavor of the edible oil is mild. Therefore, from the viewpoint of easily achieving the effects of the present invention, edible oils with relatively mild flavors, such as rapeseed oil, soybean oil, and safflower oil, are preferred.

[0073] The lower limit of the edible oil content (total amount of oils other than triglycerides containing medium-chain fatty acids) in the oil phase is preferably 20% by mass or more, more preferably 50% by mass or more. The upper limit of the edible oil content (total amount of oils other than triglycerides containing medium-chain fatty acids) in the oil phase is preferably 85% by mass or less, more preferably 80% by mass or less.

[0074] Other oil-soluble components included in the oil phase include lipophilic emulsifiers, fat-soluble vitamins, and antioxidants. The types and amounts of these components can be adjusted as appropriate depending on the desired effects.

[0075] (1-3) The aqueous phase constituting the aqueous food composition is at least water (H ２ It contains O). The aqueous phase may contain other components in addition to water.

[0076] The aqueous phase content (total amount) in the food composition is preferably 10 to 90% by mass, more preferably 20 to 80% by mass, even more preferably 25 to 60% by mass, and even more preferably 30 to 50% by mass.

[0077] The lower limit of the water content in the aqueous phase is preferably 70% by mass or more, more preferably 80% by mass or more, and most preferably 85% by mass or more. The upper limit of the water content in the aqueous phase is preferably 100% by mass or less, more preferably 99% by mass or less, and most preferably 95% by mass or less.

[0078] Other water-soluble components included in the aqueous phase include hydrophilic emulsifiers, salts, and sugars. The types and amounts of these components can be adjusted as appropriate depending on the desired effect.

[0079] (1-4) Other Components In addition to the components described above, the food composition of the present invention may contain any other components, depending on its type and use, as long as they do not impair the effects of the present invention. Examples of such components include salt, vinegar, other flavor components, soy sauce, fruit juice, acidulants, umami seasonings, protein hydrolysates, sugars, sweeteners, extracts, spices, antioxidants, ingredients (chopped vegetables, grated vegetables, etc.), tomato paste, corn paste, sesame seeds, etc.

[0080] If the food composition contains salt, the salt content in the aqueous phase is preferably 2 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 4 to 10% by mass.

[0081] When the food composition contains vinegar, the vinegar content is preferably 0.3 to 3% by mass, more preferably 0.5 to 2.5% by mass, and most preferably 0.7 to 2% by mass, as an indicator of the acetic acidity in the food composition.

[0082] Other aroma components include one or more selected from the group consisting of oleic acid, heptanal, 1-heptanol, 2-nonanone, 2-undecanone, acetylmethylcarbinol, propionic acid, linalool, limonene, geraniol, octanal, furaneol, citral, methionol, guaiacol, allylhexanoate, ethylhexanoate, 2-pentanone, caproic acid, malic acid, and ethyl maltol. If the food composition contains aroma components other than those listed above, the content (total amount) of such aroma components in the food composition is preferably 1 to 50 ppm.

[0083] (2) Method for producing food compositions Conventional methods known to the extent that the type of food composition is used can be employed as the method for producing food compositions. For example, if the food composition is an emulsion, it can be obtained by heating and stirring the raw materials in the aqueous phase to uniformly disperse the raw materials, cooling to room temperature, and then adding oil or fat to the resulting aqueous phase to emulsify it.

[0084] (3) Method for masking off-flavors In one aspect of the present invention, the present invention includes a method for masking off-flavors in a food composition comprising an oil phase and an aqueous phase, satisfying the following requirements: - The food composition contains free medium-chain fatty acids. - The masking method includes the step of blending one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid into the food composition. - Allyl isothiocyanate is blended in an amount of 50 to 600 ppm in the food composition. - 1-hexanol is blended in an amount of 1 to 50 ppm in the food composition. - 2-heptanone is blended in an amount of 0.5 to 20 ppm in the food composition. - Butyric acid is blended in an amount of 1 to 30 ppm in the food composition.

[0085] The components of the masking method described above can be appropriately combined and adopted with respect to the food composition as described above.

[0086] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0087] <Test 1> Confirmation of off-flavor derived from medium-chain fatty acids Medium-chain fatty acid triglyceride "O.D.O" (manufactured by Nisshin Oillio Group, Ltd.) and water were emulsified in a mass ratio of 1:1 to prepare an oil-in-water emulsion. When the obtained emulsion was stored in a constant temperature bath (30°C, 6 months), an off-flavor (soapy flavor) began to appear and tended to intensify over time. When the composition of the oil-in-water emulsion was checked at that time, the content of free medium-chain fatty acids was found to be increasing over time. Furthermore, this increase in free medium-chain fatty acids was caused by the hydrolysis of medium-chain fatty acid triglycerides.

[0088] Based on the above analysis, we identified that free medium-chain fatty acids (especially octanoic acid and decanoic acid) generated by the hydrolysis of medium-chain fatty acid triglycerides cause off-flavors. In particular, since off-flavors clearly occurred when the concentration of free medium-chain fatty acids was approximately 1000 ppm or higher, we then explored conditions that could suppress off-flavors at such concentrations of free medium-chain fatty acids.

[0089] <Test 2> Production and Evaluation of Food Compositions - 1 Food compositions were produced and evaluated using the following method. In this example, a food composition containing medium-chain fatty acids (refined product) was produced as a model for a food composition containing hydrolyzed medium-chain fatty acid triglycerides.

[0090] (1) Food composition was manufactured based on the formulation shown in Table 1. Various aroma components were added to the food composition to investigate their effect on off-flavors.

[0091] In the table, "allyl isothiocyanate / medium-chain fatty acid" refers to the mass ratio of allyl isothiocyanate to medium-chain fatty acid. "1-hexanol / medium-chain fatty acid" refers to the mass ratio of 1-hexanol to medium-chain fatty acid.

[0092] In this example, an emulsified food composition (emulsified liquid food) was produced by the following method. First, the raw materials other than the oil (rapeseed oil) and aroma components were placed in a container equipped with a stirrer, and stirred at room temperature for 10 minutes using a paddle mixer (100 rpm) to prepare an aqueous phase. Next, all of the oil to which the aroma components had been added in advance was added to the obtained aqueous phase, and emulsified under reduced pressure using a paddle mixer (100 rpm) to obtain an emulsified liquid food.

[0093] The raw materials used in this example are as follows: • Rapeseed oil: Product name "Nisshin Canola Oil", manufactured by Nisshin Oillio Group, Ltd. • Emulsifier: Product name "Poem J-0081HV", manufactured by Riken Vitamin Co., Ltd. • Medium-chain fatty acids (refined): A mixture of n-octanoic acid and n-decanoic acid (mass ratio) = 3:1 • Allyl isothiocyanate: Manufactured by Tokyo Chemical Industry Co., Ltd. • 1-Hexanol: Manufactured by Tokyo Chemical Industry Co., Ltd. • DL-2-methylbutyrate: Manufactured by Tokyo Chemical Industry Co., Ltd. • Ethyl oleate: Manufactured by Tokyo Chemical Industry Co., Ltd. • Ethyl octanoate: Manufactured by Tokyo Chemical Industry Co., Ltd.

[0094] (2) Off-flavor masking evaluation First, a panel of experts (5 people) were given 5g of the "control sample" to recognize the off-flavor derived from medium-chain fatty acids. Next, this panel of experts was given 5g of each food composition and asked to evaluate whether they perceived the off-flavor derived from medium-chain fatty acids. The final evaluation was made by agreement according to the evaluation criteria below. The results are shown in the "Off-flavor masking evaluation" column in the table.

[0095] In this example, the fact that off-flavors are difficult to perceive or suppressed is also referred to as "off-flavor masking." Furthermore, in the evaluation criteria below, A represents the highest degree of masking, and E represents the lowest degree of masking.

[0096] [Criteria for evaluating off-flavors] A: Off-flavors are very well masked. B: Off-flavors are well masked. C: Off-flavors are masked to a sufficiently tolerable degree. D: Off-flavors are masked to an tolerable degree. E: Off-flavors are not masked (equivalent to the control example).

[0097]

[0098] (3) Results As shown in Table 1, the inclusion of allyl isothiocyanate and / or 1-hexanol, known as aroma components, effectively masked off-flavors derived from medium-chain fatty acids. This effect was not sufficiently achieved with aroma components other than allyl isothiocyanate and 1-hexanol (DL-2-methylbutyrate, ethyl oleate, ethyl octanoate).

[0099] Although not shown in the data, allyl isothiocyanate and 1-hexanol can effectively mask off-flavors derived from medium-chain fatty acids, but excessive amounts of these components tend to result in a strong flavor of the components themselves. Therefore, from the perspective of effectively suppressing off-flavors derived from medium-chain fatty acids while minimizing the generation of other off-flavors, it was found that the appropriate amounts of allyl isothiocyanate and 1-hexanol are 50-600 ppm and 1-50 ppm, respectively.

[0100] <Test 3> Manufacturing and Evaluation of Food Compositions - 2 As shown in Test 2 above, it was found that the off-flavors derived from medium-chain fatty acids are effectively masked by the inclusion of allyl isothiocyanate and / or 1-hexanol. Therefore, in this example, a food composition closer to a commercially available product (a mayonnaise-type condiment, which is an emulsified liquid food) was designed, and it was confirmed whether the above effect was achieved in such a food composition as well.

[0101] (1) The food composition was manufactured based on the formulation shown in Table 2 of the manufacturing table for the food composition.

[0102] In this example, an emulsified food composition (mayonnaise-type condiment) was produced by the following method. First, the raw materials other than the oils and fats (rapeseed oil, medium-chain triglyceride) and aroma components were placed in a container equipped with a stirrer and stirred at room temperature for 10 minutes using a paddle mixer (100 rpm) to prepare the aqueous phase. Next, all of the oils and fats to which the aroma components had been added in advance were added to the obtained aqueous phase and crude emulsified using a paddle mixer (100 rpm) under reduced pressure. Then, final emulsification was performed for 20 minutes using a homomixer (5500 rpm) to obtain the mayonnaise-type condiment.

[0103] The raw materials used in this example are as follows: • Rapeseed oil: Product name "Nisshin Canola Oil," manufactured by Nisshin Oillio Group, Ltd. • MCT (Medium-chain triglyceride): Product name "O.D.O," manufactured by Nisshin Oillio Group, Ltd., constituent fatty acids are n-octanoic acid and n-decanoic acid (mass ratio 75:25)・Vinegar: Product name "MHV-310", manufactured by Mizkan Co., Ltd. ・Reduced starch syrup: Product name "SE 600", manufactured by Bussan Food Science Co., Ltd. ・Salt: Product name "Tokuno Shio", manufactured by Nippon Seien Co., Ltd. ・Modified starch (sodium octenyl succinate starch): Product name "Trecomex Twelve 02", manufactured by Oji Corn Starch Co., Ltd. ・Monosodium glutamate: Product name "Gluace", manufactured by Mitsubishi Life Sciences Corporation ・β-carotene preparation: Product name "Carrot Oil No. 40600", manufactured by San-Ei Gen F.F.I. Co., Ltd. ・Thickening polysaccharide (xanthan gum): Product name "Echo Gum GM", manufactured by MP Gokyo Food & Chemical Co., Ltd. ・Allyl isothiocyanate: manufactured by Tokyo Chemical Industry Co., Ltd. ・1-Hexanol: manufactured by Tokyo Chemical Industry Co., Ltd.

[0104] (2) Off-flavor masking evaluation Each mayonnaise-type condiment was stored in a constant temperature bath at 40°C for 6 weeks, and then an off-flavor masking evaluation was performed in the same manner as in Test 2 above. The results are shown in the "Off-flavor masking evaluation" column in the table.

[0105] (3) Analysis of Medium-Chain Fatty Acid Content In this example, as in Test 2, no medium-chain fatty acids (refined product) were added. However, in order to confirm the medium-chain fatty acids (free medium-chain fatty acids) produced by the hydrolysis of MCT, the content of medium-chain fatty acids in each mayonnaise-type condiment after the storage period (6 weeks) was determined by HPLC measurement using the ADAM derivatization method. The results are shown in Table 2 under "Medium-Chain Fatty Acids". In addition, the ratio of aroma components to the content of the produced medium-chain fatty acids is shown under "Allyl Isothiocyanate / Medium-Chain Fatty Acids" and "1-Hexanol / Medium-Chain Fatty Acids", respectively.

[0106]

[0107] (3) As shown in Results Table 2, it was found that even with food compositions closer to commercially available products, off-flavors derived from medium-chain fatty acids (free medium-chain fatty acids in this example) were effectively masked by allyl isothiocyanate and 1-hexanol.

[0108] <Test 4> Manufacturing and Evaluation of Food Compositions - 3 As shown in Test 2 above, it was found that off-flavors derived from medium-chain fatty acids are effectively masked by incorporating allyl isothiocyanate and / or 1-hexanol. Therefore, in this example, we further searched for components that can effectively mask off-flavors derived from medium-chain fatty acids when used together with allyl isothiocyanate or when used in place of allyl isothiocyanate.

[0109] In this example, a food composition was manufactured and evaluated in the same manner as in Test 2 above, except that the following raw materials were used: • 2-Heptanone: Trade name "2-Heptanone", manufactured by Tokyo Chemical Industry Co., Ltd. • Butyric acid: Trade name "Butyric Acid", manufactured by Tokyo Chemical Industry Co., Ltd.

[0110] The results obtained are shown in Tables 3 and 4. In the tables, "allyl isothiocyanate / medium-chain fatty acid" refers to the mass ratio of allyl isothiocyanate to medium-chain fatty acid. "2-heptanone / medium-chain fatty acid" refers to the mass ratio of 2-heptanone to medium-chain fatty acid. "Butyrate / medium-chain fatty acid" refers to the mass ratio of butyrate to medium-chain fatty acid.

[0111]

[0112]

[0113] As shown in Tables 3 and 4, the inclusion of 2-heptanone or butyric acid effectively masked off-flavors derived from medium-chain fatty acids, whether used in combination with or as a substitute for allyl isothiocyanate.

[0114] Although not shown in the data, 2-heptanone and butyric acid were able to effectively mask off-flavors derived from medium-chain fatty acids, but excessive amounts of these components tended to bring out the flavor of the components themselves. From this, it was found that the appropriate amounts of 2-heptanone and butyric acid to effectively suppress off-flavors derived from medium-chain fatty acids while minimizing the generation of other off-flavors were 0.5–20 ppm and 1–30 ppm, respectively.

Claims

1. A food composition comprising an oil phase and an aqueous phase, wherein the food composition comprises one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, wherein the content of allyl isothiocyanate is 50 to 600 ppm in the food composition, the content of 1-hexanol is 1 to 50 ppm in the food composition, the content of 2-heptanone is 0.5 to 20 ppm in the food composition, the content of butyric acid is 1 to 30 ppm in the food composition, the oil phase comprises medium-chain fatty acids, and the medium-chain fatty acids are in the form of constituent fatty acids of triglycerides and / or in the form of free medium-chain fatty acids.

2. The food composition according to claim 1, wherein the content of the oil phase is 10 to 90% by mass in the food composition.

3. The food composition according to claim 1, wherein the content of the medium-chain fatty acid in the oil phase is 10% by mass or more.

4. The food composition according to any one of claims 1 to 3, wherein the food composition is in the form of an emulsion.

5. A method for masking off-flavors in a food composition comprising an oil phase and an aqueous phase, wherein the food composition comprises free medium-chain fatty acids, and the masking method comprises the step of blending one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid into the food composition, wherein the allyl isothiocyanate is blended in an amount of 50 to 600 ppm in the food composition, the 1-hexanol is blended in an amount of 1 to 50 ppm in the food composition, the 2-heptanone is blended in an amount of 0.5 to 20 ppm in the food composition, and the butyric acid is blended in an amount of 1 to 30 ppm in the food composition.

6. The masking method according to claim 5, wherein the food composition satisfies one or more of the following requirements: (Requirement 1) The mass ratio of allyl isothiocyanate to free medium-chain fatty acids is 0.05 to 0.

5. (Requirement 2) The mass ratio of 1-hexanol to free medium-chain fatty acids is 0.001 to 0.

05.

7. The masking method according to claim 5, wherein the content of the oil phase is 10 to 90% by mass in the food composition.

8. The masking method according to claim 5, wherein the content of the free medium-chain fatty acids in the food composition is 500 ppm or more.

9. The masking method according to any one of claims 5 to 8, wherein the food composition is in the form of an emulsion.

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