JP2015133992A5 - - Google Patents
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- JP2015133992A5 JP2015133992A5 JP2015094356A JP2015094356A JP2015133992A5 JP 2015133992 A5 JP2015133992 A5 JP 2015133992A5 JP 2015094356 A JP2015094356 A JP 2015094356A JP 2015094356 A JP2015094356 A JP 2015094356A JP 2015133992 A5 JP2015133992 A5 JP 2015133992A5
- Authority
- JP
- Japan
- Prior art keywords
- masking
- odor
- sourness
- astringency
- median diameter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 230000000873 masking Effects 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 206010013911 Dysgeusia Diseases 0.000 claims description 4
- 235000019622 astringency Nutrition 0.000 claims description 4
- 235000019606 astringent taste Nutrition 0.000 claims description 4
- 239000008123 high-intensity sweetener Substances 0.000 claims description 4
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 4
- 235000019658 bitter taste Nutrition 0.000 claims description 3
- 239000004480 active ingredient Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 235000019645 odor Nutrition 0.000 claims 4
- 210000004080 Milk Anatomy 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000008476 powdered milk Nutrition 0.000 claims 1
- 230000001954 sterilising Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000013804 distarch phosphate Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
Description
［１］本発明の第一の態様に係るマスキング剤は、メジアン径が４．９μｍ以下の物理的に微小化されている架橋でん粉を有効成分とし、添加された飲食品の粉乳臭、苦味、渋味、酸味、高甘味度甘味料に由来する後味、及び加熱殺菌臭からなる群より選択される１以上をマスキングすることを特徴とする。
［２］前記［１］のマスキング剤においては、前記架橋でん粉の遊離グルコース含有量が、固形分当たり４．５質量ｐｐｍ以上であることが好ましい。
［３］前記［１］又は［２］のマスキング剤においては、前記架橋でん粉の遊離グルコース含有量が、固形分当たり１０００質量ｐｐｍ以下であることが好ましい。
［４］前記［１］〜［３］のいずれかのマスキング剤としては、嗜好性飲料に添加されるものが好ましい。
［５］前記［１］〜［４］のいずれかのマスキング剤としては、前記架橋でん粉がリン酸架橋でん粉又はリン酸モノエステル化リン酸架橋でん粉であることが好ましい。
［６］前記［１］〜［５］のいずれかのマスキング剤としては、前記架橋でん粉のメジアン径が０．３〜４．９μｍであることが好ましい。
［７］本発明の第二の態様に係る液状飲食品のマスキング方法は、メジアン径が４．９μｍ以下の物理的に微小化されている架橋でん粉を添加し、飲食品の粉乳臭、苦味、渋味、酸味、高甘味度甘味料に由来する後味、及び加熱殺菌臭からなる群より選択される１以上をマスキングすることを特徴とする。
[1] The masking agent according to the first aspect of the present invention comprises a cross-linked starch that is physically micronized with a median diameter of 4.9 μm or less as an active ingredient, and the powdered milky odor, bitterness of the added food and drink, One or more selected from the group consisting of astringency, sourness, aftertaste derived from a high-intensity sweetener, and heat-sterilized odor is masked.
[2] In the masking agent of [1], it is preferable that the content of free glucose in the crosslinked starch is 4.5 mass ppm or more per solid content.
[3] In the masking agent of [1] or [2], it is preferable that the free glucose content of the crosslinked starch is 1000 ppm by mass or less per solid content.
[4] As the masking agent according to any one of [1] to [3], one added to a palatable beverage is preferable.
[5] As the masking agent according to any one of [1] to [4], the crosslinked starch is preferably a phosphate-crosslinked starch or a phosphate monoesterified phosphate-crosslinked starch.
[6] As the masking agent according to any one of [1] to [5], a median diameter of the crosslinked starch is preferably 0.3 to 4.9 μm.
[7] A masking method for a liquid food or drink according to the second aspect of the present invention is the addition of a physically reduced cross-linked starch having a median diameter of 4.9 μm or less. One or more selected from the group consisting of astringency, sourness, aftertaste derived from a high-intensity sweetener, and heat-sterilized odor is masked.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015094356A JP6156656B2 (en) | 2013-08-07 | 2015-05-01 | Masking agent |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013164479 | 2013-08-07 | ||
| JP2013164479 | 2013-08-07 | ||
| JP2015094356A JP6156656B2 (en) | 2013-08-07 | 2015-05-01 | Masking agent |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014161762A Division JP5879666B2 (en) | 2013-08-07 | 2014-08-07 | Method for producing liquid food and drink, and method for improving the texture of liquid food and drink |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2015133992A JP2015133992A (en) | 2015-07-27 |
| JP2015133992A5 true JP2015133992A5 (en) | 2016-08-12 |
| JP6156656B2 JP6156656B2 (en) | 2017-07-05 |
Family
ID=52700548
Family Applications (5)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014161762A Active JP5879666B2 (en) | 2013-08-07 | 2014-08-07 | Method for producing liquid food and drink, and method for improving the texture of liquid food and drink |
| JP2015094357A Active JP6156657B2 (en) | 2013-08-07 | 2015-05-01 | Salt enhancer |
| JP2015094356A Active JP6156656B2 (en) | 2013-08-07 | 2015-05-01 | Masking agent |
| JP2015198062A Active JP5939344B2 (en) | 2013-08-07 | 2015-10-05 | Liquid food and drink, instant palatable beverage composition, process for producing instant palatable beverage composition, and texture imparting agent |
| JP2015198061A Active JP6160668B2 (en) | 2013-08-07 | 2015-10-05 | Cross-linked starch |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014161762A Active JP5879666B2 (en) | 2013-08-07 | 2014-08-07 | Method for producing liquid food and drink, and method for improving the texture of liquid food and drink |
| JP2015094357A Active JP6156657B2 (en) | 2013-08-07 | 2015-05-01 | Salt enhancer |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015198062A Active JP5939344B2 (en) | 2013-08-07 | 2015-10-05 | Liquid food and drink, instant palatable beverage composition, process for producing instant palatable beverage composition, and texture imparting agent |
| JP2015198061A Active JP6160668B2 (en) | 2013-08-07 | 2015-10-05 | Cross-linked starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (5) | JP5879666B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6480204B2 (en) * | 2015-02-04 | 2019-03-06 | 株式会社 伊藤園 | Green beverage and method for producing the same |
| JP6633368B2 (en) * | 2015-11-30 | 2020-01-22 | キユーピー株式会社 | Acidic liquid seasoning |
| JP6646126B2 (en) * | 2018-11-01 | 2020-02-14 | 株式会社 伊藤園 | Green beverage and method for producing the same |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE68918838T2 (en) * | 1988-06-24 | 1995-03-02 | Nutrasweet Co | CARBOHYDRATE CREAM REPLACEMENT. |
| US5094862A (en) * | 1989-08-25 | 1992-03-10 | Warner-Lambert Company | Salt substitute granule and method of making same |
| FR2764294B1 (en) * | 1997-06-10 | 1999-08-13 | Roquette Freres | ACARIOGENIC POLYSACCHARIDES AND PROCESS FOR THE MANUFACTURE THEREOF |
| JP3946958B2 (en) * | 1999-01-25 | 2007-07-18 | エイテイオー・ベー・ブイ | Biopolymer nanoparticles |
| US20030148011A1 (en) * | 2002-02-06 | 2003-08-07 | Trksak Ralph M. | Stabilizer for acidified milk beverages |
| FI118179B (en) * | 2003-10-02 | 2007-08-15 | Valtion Teknillinen | Pigments and fillers and process for their preparation |
| JP4563713B2 (en) * | 2004-04-07 | 2010-10-13 | 理研ビタミン株式会社 | Edible cross-linked starch and food using the same |
| JP4559292B2 (en) * | 2005-05-11 | 2010-10-06 | 昭和産業株式会社 | Method for enhancing salty taste, method for reducing salt in food and beverage, method for reducing salt and food and method for producing the same |
| JP2008017784A (en) * | 2006-07-13 | 2008-01-31 | Powdernova Inc | Seed powder and method for producing the same |
| JP5066742B2 (en) * | 2007-09-28 | 2012-11-07 | 株式会社林原 | Taste and / or umami enhancement method from salt of food and drink |
| JP5945224B2 (en) * | 2010-04-16 | 2016-07-05 | 三栄源エフ・エフ・アイ株式会社 | How to mask the flavor of curcumin |
| JP6393455B2 (en) * | 2013-04-16 | 2018-09-19 | 松谷化学工業株式会社 | A clouding agent for food and drink and a method for imparting a cloudiness to food and drink |
-
2014
- 2014-08-07 JP JP2014161762A patent/JP5879666B2/en active Active
-
2015
- 2015-05-01 JP JP2015094357A patent/JP6156657B2/en active Active
- 2015-05-01 JP JP2015094356A patent/JP6156656B2/en active Active
- 2015-10-05 JP JP2015198062A patent/JP5939344B2/en active Active
- 2015-10-05 JP JP2015198061A patent/JP6160668B2/en active Active
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