JP2020048514A - Unpleasant odor masking agent for vegetable processed food - Google Patents
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本発明は、野菜加工食品用不快臭マスキング剤に関する。 The present invention relates to an unpleasant odor masking agent for processed vegetable foods.
野菜は、その栄養価の高さと多様な風味・食感から、広く利用されている食品素材である。しかし、野菜には青臭さ等の特有の不快臭があるため、野菜を敬遠する人は多い。しかも、野菜を加熱調理した際に、青臭さが増加する、又は特異臭が発生する場合があるため、このことが野菜加工食品の消費を妨げる一因となっている。このため、野菜加工食品について野菜に由来する不快臭を低減する方法が種々提案されている。 Vegetables are widely used food materials due to their high nutritional value and various flavors and textures. However, vegetables have a peculiar unpleasant smell such as green odor, and many people avoid the vegetables. In addition, when vegetables are heated and cooked, green odor may increase or a peculiar odor may occur, which is one of the factors that hinder consumption of processed vegetable foods. For this reason, various methods have been proposed for reducing the unpleasant odor derived from vegetables in processed vegetable foods.
このような方法としては、例えば、野菜・果物汁に脂肪酸のグリセリンジエステルを添加することを特徴とする苦味・臭気の低減方法(特許文献1)、野菜類または豆類の特有な不快臭を消臭もしくは低減するための方法において、野菜類または豆類を調製するに際して、甘蔗由来の抽出物を該野菜類または豆類に直接的又は間接的に適用することを特徴とする方法であって、該甘蔗由来の抽出物が、甘蔗汁、および甘蔗由来の製糖蜜から選ばれた原料を、固定担体として合成吸着剤を充填されたカラムに通液し、該合成吸着剤に吸着された成分を、水、メタノール、エタノールおよびこれらの混合物から選ばれる溶媒で溶出し、回収することによって得られるものであり、該合成吸着剤が、芳香族系樹脂、アクリル酸系メタクリル樹脂、又はアクリロニトリル脂肪族系樹脂である方法(特許文献2)、HLBが8以上のポリグリセリン脂肪酸エステルを含有することを特徴とするフルーツ加工品及び野菜加工品用風味改善剤(特許文献3)、青臭みを有する野菜を配合する野菜含有加工食品において、乳酸発酵卵白を配合することを特徴とする野菜含有加工食品(特許文献4)、糖組成としてマルトトリオースが35質量%以上であることを特徴とする食品の厭味・不快臭マスキング剤(特許文献5)等が知られている。 Examples of such a method include a method of reducing bitterness and odor by adding a glycerin diester of a fatty acid to vegetable and fruit juices (Patent Document 1), and deodorizing a peculiar unpleasant odor of vegetables or beans. Or a method for reducing the amount of sugarcane-derived extract, which comprises directly or indirectly applying an extract derived from sugarcane to the vegetable or legume when preparing the vegetable or legume. Is passed through a column filled with a synthetic adsorbent as a fixed carrier, a raw material selected from sugar cane juice and molasses derived from cane sugar. It is obtained by eluting and recovering with a solvent selected from methanol, ethanol and a mixture thereof, wherein the synthetic adsorbent is an aromatic resin, an acrylic acid methacrylic resin, or A method of being an acrylonitrile aliphatic resin (Patent Document 2), a flavor improving agent for processed fruit and vegetable products characterized by containing a polyglycerol fatty acid ester having an HLB of 8 or more (Patent Document 3), and a blue odor Vegetable-containing processed food in which lactic acid-fermented egg white is mixed in a vegetable-containing processed food in which vegetarians are blended (Patent Document 4), characterized in that maltotriose has a sugar composition of 35% by mass or more. There is known a masking agent (Patent Document 5) for taste and unpleasant odor of food.
しかし、これらの方法は、野菜加工食品に添加する物質の風味が野菜本来の風味に影響する、不快臭の低減効果が十分ではない等のため、必ずしも満足できるものではなかった。このため、野菜加工食品において野菜由来の不快臭をより効果的に低減し得る方法が求められていた。 However, these methods have not always been satisfactory because the flavor of the substance added to the processed vegetable food affects the original flavor of the vegetables and the effect of reducing the unpleasant odor is not sufficient. Therefore, there has been a demand for a method capable of more effectively reducing the unpleasant odor derived from vegetables in processed vegetable foods.
本発明は、野菜加工食品において野菜由来の不快臭を十分に低減し得る野菜加工食品用不快臭マスキング剤を提供することを目的とする。 An object of the present invention is to provide an unpleasant odor masking agent for processed vegetable foods that can sufficiently reduce the unpleasant odor derived from vegetables in processed vegetable foods.
本発明者らは、上記課題に対して鋭意検討を行った結果、タンパク質及び比較的低いHLBを有する乳化剤を併用することにより、上記課題が解決されることを見出し、この知見に基づいて本発明を成すに至った。 The present inventors have conducted intensive studies on the above problems, and as a result, found that the above problems can be solved by using a protein and an emulsifier having a relatively low HLB in combination. Was reached.
すなわち、本発明は、下記の(1)〜(3)からなっている。
(1)タンパク質及びHLBが5未満の乳化剤を含有する野菜加工食品用不快臭マスキング剤。
(2)HLBが5未満の乳化剤がポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル及びショ糖脂肪酸エステルからなる群から選択される1種又は2種以上である前記(1)記載の野菜加工食品用不快臭マスキング剤。
(3)前記(1)又は(2)のいずれかに記載の野菜加工食品用不快臭マスキング剤を野菜に接触させる工程を含む野菜加工食品の不快臭をマスキングする方法。
That is, the present invention includes the following (1) to (3).
(1) An unpleasant odor masking agent for processed vegetable foods containing an emulsifier having a protein and HLB of less than 5.
(2) The processed vegetable food according to (1), wherein the emulsifier having an HLB of less than 5 is one or more selected from the group consisting of polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and sucrose fatty acid esters. Unpleasant odor masking agent.
(3) A method for masking an unpleasant odor of processed vegetable food, comprising a step of contacting the unpleasant odor masking agent for processed vegetable food according to any of (1) or (2) with vegetables.
本発明の野菜加工食品用不快臭マスキング剤を野菜加工食品に使用することにより、野菜由来の不快臭を十分に低減できる。 By using the unpleasant odor masking agent for processed vegetable food of the present invention in processed vegetable food, the unpleasant odor derived from vegetables can be sufficiently reduced.
本発明に用いられるタンパク質としては、動植物由来で食用可能なものであれば特に制限は無く、例えば、全卵、卵白、卵黄等の卵タンパク、脱脂乳、脱脂粉乳、全脂肪乳、濃縮乳、脱脂濃縮乳、ホエータンパク、カゼインナトリウム等の乳タンパク、大豆タンパク、小麦タンパク、えんどうタンパク、とうもろこしタンパク等の植物性タンパク、ゼラチン等の動物性タンパク等が挙げられる。これらタンパク質の中でも、植物性タンパクが好ましく、大豆タンパク、とうもろこしタンパクがより好ましい。これらタンパク質は、いずれか1種のみを用いても良いし、2種以上を任意に組み合わせて用いても良い。 The protein used in the present invention is not particularly limited as long as it is edible from animals and plants.For example, whole egg, egg white, egg protein such as egg yolk, skim milk, skim milk powder, full fat milk, concentrated milk, Examples include milk proteins such as defatted concentrated milk, whey protein and sodium casein, vegetable proteins such as soy protein, wheat protein, pea protein, corn protein, and animal proteins such as gelatin. Among these proteins, vegetable proteins are preferred, and soy protein and corn protein are more preferred. These proteins may be used alone or in any combination of two or more.
本発明に用いられるタンパク質の形態に特に制限はないが、粉末状のマスキング剤の調製が容易であるため、粉末状のものが好ましい。 The form of the protein used in the present invention is not particularly limited. However, a powdery masking agent is easily prepared, so that a powdery one is preferable.
本発明に用いられるタンパク質としては、SUPRO 710(商品名;粉末状大豆タンパク;デュポン社製)、SUPRO XT−219D(商品名;粉末状大豆タンパク;デュポン社製)、小林ツェインDP−N(商品名;とうもろこし蛋白;小林香料社製)等が商業的に販売されており、本発明ではこれらを用いることができる。 The proteins used in the present invention include SUPRO 710 (trade name; powdered soy protein; manufactured by DuPont), SUPRO XT-219D (trade name; powdered soy protein; manufactured by DuPont), Kobayashi Zein DP-N (trade name) Name; corn protein; manufactured by Kobayashi Inc.) and the like are commercially available, and these can be used in the present invention.
本発明で用いられるHLBが5未満の乳化剤は、食品用として使用される乳化剤であって、アトラス法により計算されたHLB値(以下、単に「HLB」という)が5未満、好ましくは4未満、更に好ましくは3未満、更に好ましくは2未満のものである。 The emulsifier having an HLB of less than 5 used in the present invention is an emulsifier used for food, and has an HLB value calculated by the Atlas method (hereinafter, simply referred to as “HLB”) of less than 5, preferably less than 4, It is more preferably less than 3, more preferably less than 2.
食品用として使用される非イオン性の界面活性剤は親水基と親油基のバランスが重要であることから、その性質を表わす方法としてGriffinの発表したHLBが一般に用いられている。GriffinはHLBを0〜20と規定し、分子中の親水基部分の分子量の割合が0.5である時、そのHLBを10とした。ただし、一般に工業製品として製造・販売されている食品用乳化剤は純品ではなく混合物であり、Griffin式でHLBを求めることは実際上不可能であることから、それらのHLBは、通常アトラス法により計算される。アトラス法による計算式を以下に示す。
HLB=20×(1−S/A)
S:多価アルコール脂肪酸エステルのけん化価
A:原料脂肪酸の中和価
尚、けん化価及び中和価は、例えば「基準油脂分析試験法(1)」((社)日本油化学協会、1996年)に記載の方法等に基づき測定できる。
Since the balance between hydrophilic groups and lipophilic groups is important for nonionic surfactants used for food, HLB published by Griffin is generally used as a method for expressing the properties. Griffin defines HLB as 0 to 20, and when the ratio of the molecular weight of the hydrophilic group portion in the molecule is 0.5, the HLB is set to 10. However, food emulsifiers generally manufactured and sold as industrial products are not pure products but mixtures, and it is practically impossible to determine the HLB by the Griffin formula. Therefore, those HLBs are usually obtained by the Atlas method. Is calculated. The calculation formula by the atlas method is shown below.
HLB = 20 × (1-S / A)
S: Saponification value of polyhydric alcohol fatty acid ester A: Neutralization value of raw material fatty acid The saponification value and the neutralization value are, for example, as described in “Standard Oil and Fat Analysis Test Method (1)” (Japan Oil Chemical Association, 1996) ) Can be measured based on the method described in the above.
本発明に用いられる乳化剤としては、例えば、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン等であってHLBが5未満のものが挙げられる。ここで、グリセリン脂肪酸エステルには、グリセリンと脂肪酸のエステルの他、例えば、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル等が含まれ、該グリセリン有機酸脂肪酸エステルには、例えば、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル等が含まれる。また、該ポリグリセリン脂肪酸エステルには、例えば、ポリグリセリン縮合リシノール酸エステル等が含まれる。これら乳化剤の中でも、ポリグリセリン脂肪酸エステル(例えば、ポリグリセリン縮合リシノール酸エステル)、グリセリン有機酸脂肪酸エステル(例えば、グリセリン酢酸脂肪酸エステル)、ショ糖脂肪酸エステルが好ましい。これら乳化剤は、いずれか1種のみを用いても良いし、2種以上を任意に組み合わせて用いても良い。 The emulsifier used in the present invention includes, for example, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin and the like having an HLB of less than 5. Here, the glycerin fatty acid ester includes, in addition to the ester of glycerin and a fatty acid, for example, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, and the like.The glycerin organic acid fatty acid ester includes, for example, glycerin acetate fatty acid ester, Glycerin lactic acid fatty acid esters and the like are included. The polyglycerin fatty acid ester includes, for example, polyglycerin condensed ricinoleate. Among these emulsifiers, polyglycerin fatty acid ester (for example, polyglycerin condensed ricinoleate), glycerin organic acid fatty acid ester (for example, glycerin acetate fatty acid ester), and sucrose fatty acid ester are preferable. These emulsifiers may be used alone or in any combination of two or more.
本発明に用いられる乳化剤の形態に特に制限はないが、例えば、粉末状、液状又はペースト状のものが挙げられ、本発明の効果が十分に発揮される観点から、液状又はペースト状のものが好ましい。 There is no particular limitation on the form of the emulsifier used in the present invention, for example, powdery, liquid or paste-like, and from the viewpoint that the effect of the present invention is sufficiently exhibited, liquid or paste-like preferable.
本発明に用いられる乳化剤としては、ポエムPR−100(商品名;ポリグリセリン縮合リシノール酸エステル;液状;HLB0.5;理研ビタミン社製)、ポエムG−002(商品名;グリセリン酢酸脂肪酸エステル;液状;HLB0;理研ビタミン社製)、リョートーシュガーエステルS−170(商品名;ショ糖脂肪酸エステル;粉末状;HLB約1;三菱化学フーズ社製)等が商業的に販売されており、本発明ではこれらを用いることができる。 Examples of the emulsifier used in the present invention include Poem PR-100 (trade name; polyglycerin condensed ricinoleate; liquid; HLB 0.5; manufactured by Riken Vitamin Co., Ltd.) and Poem G-002 (trade name; glycerin acetate fatty acid ester; liquid) HLB0; manufactured by Riken Vitamin Co., Ltd.) and Ryoto Sugar Ester S-170 (trade name; sucrose fatty acid ester; powdered form; HLB about 1; manufactured by Mitsubishi Chemical Foods Co., Ltd.); Then, these can be used.
本発明の野菜加工食品用不快臭マスキング剤(以下、単に「マスキング剤」ともいう)は、タンパク質及びHLBが5未満の乳化剤を含有する。該マスキング剤は、タンパク質及びHLBが5未満の乳化剤を自体公知の方法により混合し、製剤化したものである。製剤化の際は、液状又はペースト状の乳化剤を用いる場合は、予め乳化剤を40〜90℃に加温して粘度を低減することが混合の均一性が高まる観点から好ましい。 The unpleasant odor masking agent for processed vegetable food of the present invention (hereinafter, also simply referred to as “masking agent”) contains an emulsifier having a protein and HLB of less than 5. The masking agent is prepared by mixing a protein and an emulsifier having an HLB of less than 5 by a known method. In the case of using a liquid or paste emulsifier at the time of formulation, it is preferable to previously heat the emulsifier to 40 to 90 ° C. to reduce the viscosity from the viewpoint of increasing the uniformity of mixing.
本発明のマスキング剤100質量%中のタンパク質及びHLBが5未満の乳化剤の含有量は、タンパク質が50.0〜99.0質量%、好ましくは80.0〜99.0質量%、より好ましくは90.0〜99.0質量%、更に好ましくは92.0〜98.0、HLBが5未満の乳化剤が0.1〜20.0質量%、好ましくは1.0〜10.0質量%、より好ましくは2.0〜8.0質量%である。また、本発明のマスキング剤中のタンパク質及びHLBが5未満の乳化剤の配合比率は、質量比(タンパク質:HLBが5未満の乳化剤)で99.9:0.1〜50.0:20.0、好ましくは99.9:0.1〜80.0:20.0、より好ましくは99.0:1.0〜90.0:10.0、更に好ましくは98.0:2.0〜92.0:8.0である。 The content of the protein and the emulsifier having an HLB of less than 5 in 100% by mass of the masking agent of the present invention is such that the protein is 50.0 to 99.0% by mass, preferably 80.0 to 99.0% by mass, more preferably 90.0 to 99.0% by mass, more preferably 92.0 to 98.0, and 0.1 to 20.0% by mass, preferably 1.0 to 10.0% by mass of the emulsifier having an HLB of less than 5. More preferably, it is 2.0 to 8.0% by mass. The mixing ratio of the protein and the emulsifier having an HLB of less than 5 in the masking agent of the present invention is 99.9: 0.1 to 50.0: 20.0 by mass ratio (protein: emulsifier having an HLB of less than 5). , Preferably 99.9: 0.1 to 80.0: 20.0, more preferably 99.0: 1.0 to 90.0: 10.0, and even more preferably 98.0: 2.0 to 92. 0.0: 8.0.
本発明のマスキング剤の形態に特に制限はなく、例えば、粉末状、液状又はペースト状等が挙げられるが、安定性や使用の簡便さの面から粉末状が好ましい。 There is no particular limitation on the form of the masking agent of the present invention, and examples thereof include a powder form, a liquid form, and a paste form, but a powder form is preferable in terms of stability and ease of use.
本発明のマスキング剤は、本発明の効果を阻害しない範囲で上記タンパク質及びHLBが5未満の乳化剤以外のその他の物質、例えば、賦形剤(例えば、デキストリン、乳糖等)、基礎調味料(例えば、食塩、砂糖等)、旨味調味料(L−グルタミン酸ナトリウム等)、タンパク加水分解物、食用エキス(例えば、畜肉エキス、野菜エキス、酵母エキス等)、香辛料、節粉、野菜(例えば、粉末野菜等)、果実(例えば、粉末果実等)、動植物油脂(例えば、粉末動植物油脂)、リン酸カリウム等のリン酸塩、クエン酸ナトリウム等のクエン酸塩、グルコン酸ナトリウム等のグルコン酸塩、色素等を配合しても良い。 The masking agent of the present invention includes other substances other than the above-mentioned protein and an emulsifier having an HLB of less than 5 as long as the effect of the present invention is not impaired, for example, excipients (eg, dextrin, lactose, etc.), basic seasonings (eg, , Salt, sugar, etc.), umami seasoning (sodium L-glutamate, etc.), protein hydrolyzate, edible extract (for example, meat extract, vegetable extract, yeast extract, etc.), spice, reduced meal, vegetable (for example, powdered vegetable) Etc.), fruits (for example, powdered fruits and the like), animal and vegetable fats and oils (for example, powdered animal and vegetable fats and oils), phosphates such as potassium phosphate, citrates such as sodium citrate, gluconates such as sodium gluconate, pigments May be blended.
本発明のマスキング剤は、野菜加工食品の喫食時に感じられる野菜に由来する不快臭を低減する用途に用いられる。野菜に由来する不快臭には、野菜自体の青臭さの他、野菜加工食品の製造時又は製造後に加熱調理することにより増加する青臭さや、加熱調理により発生する特異臭(即ち、野菜本来の青臭さとは異なる不快臭)が含まれる。 The masking agent of the present invention is used for reducing the unpleasant odor derived from vegetables that is felt when eating processed vegetable foods. Unpleasant odors derived from vegetables include, in addition to the green odor of the vegetables themselves, the green odor that is increased by cooking during or after the manufacture of processed vegetable foods, and the peculiar odor generated by heating (ie, the natural green odor of vegetables). Unpleasant odor).
本発明が対象とする野菜加工食品としては、野菜を原料としてそれを加工してなる食品であれば特に制限はないが、野菜の含有量が比較的多く、野菜に由来する不快臭を感じやすい加工食品が好ましい。そのような加工食品としては、例えば、カット野菜、冷凍野菜、野菜ジュース、野菜ピューレ、野菜サラダ、野菜いため、その他野菜を原料とするスープ、ポタージュ、シチュー、煮物等が挙げられる。 The processed vegetable food targeted by the present invention is not particularly limited as long as it is a food obtained by processing a vegetable as a raw material, but the content of the vegetable is relatively large, and an unpleasant odor derived from the vegetable is easily felt. Processed foods are preferred. Such processed foods include, for example, cut vegetables, frozen vegetables, vegetable juices, vegetable purees, vegetable salads, vegetable soups, soups, potages, stews, boiled foods and the like made from other vegetables.
上記野菜加工食品の原料となる野菜としては、一般に食用に供されるものであれば特に制限はなく、例えば、キャベツ、レタス、白菜、小松菜、ホウレンソウ、水菜等の葉菜類、大根、ニンジン、カブ、レンコン等の根菜類、トマト、キュウリ、ピーマン、カボチャ、インゲン、ゴーヤ、ズッキーニ等の果菜類、もやし、かいわれ大根等の発芽野菜、長ねぎ、玉ねぎ、ショウガ、ニンニク、アスパラガス等の茎菜類、ブロッコリー、カリフラワー、ミョウガ等の花菜類等が挙げられる。 There are no particular restrictions on the vegetables used as raw materials for the processed vegetable food as long as they are generally served for food.For example, cabbage, lettuce, Chinese cabbage, komatsuna, spinach, mizuna, leafy vegetables, radish, carrot, turnip, Root vegetables such as lotus root, fruit vegetables such as tomato, cucumber, bell pepper, pumpkin, kidney bean, bitter melon, zucchini, germinated vegetables such as sprouts, radish and radish, stem vegetables such as onion, onion, ginger, garlic, asparagus, Flower vegetables such as broccoli, cauliflower, and ginger are mentioned.
本発明のマスキング剤の使用方法としては、本発明のマスキング剤が野菜に接触するよう野菜加工食品に添加されていれば特に制限はなく、野菜加工食品に本発明のマスキング剤を直接添加する方法や、本発明のマスキング剤の水分散液に野菜を浸漬する方法等が挙げられる。また、添加の時期に特に制限はなく、野菜加工食品の製造前、製造中又は製造後(例えば、喫食前又は喫食中)のいずれであっても良い。 The method of using the masking agent of the present invention is not particularly limited as long as the masking agent of the present invention is added to processed vegetable food so as to come into contact with vegetables, and a method of directly adding the masking agent of the present invention to processed vegetable foods. And a method of immersing vegetables in an aqueous dispersion of the masking agent of the present invention. There is no particular limitation on the timing of addition, and it may be before, during, or after the production of the processed vegetable food (for example, before or during eating).
本発明のマスキング剤の添加量は、野菜の種類、不快臭の強さ及び質、野菜加工食品の製造方法並びに目的とするマスキング効果の程度等により異なるため一様ではないが、例えば、野菜加工食品に直接添加する場合、野菜100質量部に対して、0.01〜10.0質量部、好ましくは0.5〜5.0質量部、更に好ましくは1.0〜3.0質量部である。本発明のマスキング剤の水分散液に野菜を浸漬する場合、該水分散液100質量%中、本発明のマスキング剤の含有量が0.1質量%〜20.0質量%、好ましくは0.5質量%〜10.0質量%、更に好ましくは1.0質量%〜5.0質量%である。 The amount of the masking agent of the present invention varies depending on the type of vegetable, the intensity and quality of unpleasant odor, the method for producing processed vegetable food, and the desired masking effect, but is not uniform. When added directly to food, 0.01 to 10.0 parts by mass, preferably 0.5 to 5.0 parts by mass, more preferably 1.0 to 3.0 parts by mass, per 100 parts by mass of vegetables. is there. When vegetables are immersed in the aqueous dispersion of the masking agent of the present invention, the content of the masking agent of the present invention is 0.1% by mass to 20.0% by mass, preferably 0.1% by mass in 100% by mass of the aqueous dispersion. It is from 5% by mass to 10.0% by mass, more preferably from 1.0% by mass to 5.0% by mass.
上記野菜加工食品は、本発明のマスキング剤を野菜に接触させること以外は、通常の野菜加工食品と同様の原料を用い、慣用の装置を用いて、常法により製造することができる。 The processed vegetable food can be produced by a conventional method using a raw material similar to that of a normal processed vegetable food, except that the masking agent of the present invention is brought into contact with vegetables, using a conventional apparatus.
本発明は、本発明のマスキング剤を野菜に接触させる工程を含む野菜加工食品の不快臭をマスキングする方法を包含する。 The present invention includes a method for masking an unpleasant odor of processed vegetable foods, which comprises a step of bringing the masking agent of the present invention into contact with vegetables.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.
[マスキング剤の製造]
(1)原材料
1)タンパク質
1−1)大豆タンパク(商品名:SUPRO 710;粉末状;デュポン社製)
1−2)とうもろこしタンパク(商品名:小林ツェインDP−N;粉末状;小林香料社製)
2)乳化剤
2−1)ポリグリセリン縮合リシノール酸エステル(商品名:ポエムPR−100;液状;HLB0.5;理研ビタミン社製)
2−2)グリセリン酢酸脂肪酸エステル(商品名:ポエムG−002;液状;HLB0;理研ビタミン社製)
2−3)ショ糖脂肪酸エステル(商品名:リョートーシュガーエステルS−170;粉末状;HLB約1;三菱化学フーズ社製)
2−4)ポリグリセリンステアリン酸エステル(商品名:ポエムJ−2081V;HLB6.0;粉末状;理研ビタミン社製)
2−5)ポリグリセリンラウリン酸エステル(商品名:ポエムJ−0021;HLB15.5;ペースト状;理研ビタミン社製)
[Manufacture of masking agent]
(1) Raw materials 1) Protein 1-1) Soy protein (trade name: SUPRO 710; powder; manufactured by DuPont)
1-2) Corn protein (trade name: Kobayashi Zein DP-N; powdered form; manufactured by Kobayashi Inc.)
2) Emulsifier 2-1) Polyglycerin condensed ricinoleate (trade name: Poem PR-100; liquid; HLB 0.5; manufactured by Riken Vitamin Co.)
2-2) Glycerin acetate fatty acid ester (trade name: Poem G-002; liquid; HLB0; manufactured by Riken Vitamin Co.)
2-3) Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-170; powder; HLB about 1; manufactured by Mitsubishi Chemical Foods Corporation)
2-4) Polyglycerin stearate (trade name: Poem J-2081V; HLB 6.0; powder; manufactured by Riken Vitamin Co., Ltd.)
2-5) Polyglycerin laurate (trade name: Poem J-0021; HLB 15.5; paste form; manufactured by Riken Vitamin Co.)
(2)マスキング剤の配合
上記原材料を用いて作製したマスキング剤1〜9の配合組成を表1に示した。この内、マスキング剤1〜4は本発明に係る実施例であり、マスキング剤5〜9はそれらに対する比較例である。
(2) Formulation of masking agent Table 1 shows the composition of masking agents 1 to 9 produced using the above raw materials. Among them, the masking agents 1 to 4 are examples according to the present invention, and the masking agents 5 to 9 are comparative examples.
(3)マスキング剤の製造方法
表1に示した配合割合に従って原材料の合計が200gとなるように量りとり、フードプロセッサー(型式:MK−K48P;パナソニック社製)に入れ、1分間均一になるように撹拌及び混合し(フードプロセッサーの回転数:2,900rpm)、マスキング剤1〜6を得た。尚、撹拌及び混合では、液状及びペースト状の乳化剤は、予め50℃に加温したものを用いた。また、マスキング剤7〜9は、原材料が1種類のみであるため、当該原材料そのものをマスキング剤とした。
(3) Production method of masking agent According to the mixing ratio shown in Table 1, the raw materials are weighed so that the total amount is 200 g, put into a food processor (model: MK-K48P; manufactured by Panasonic Corporation), and made uniform for 1 minute. The mixture was stirred and mixed (rotation speed of a food processor: 2,900 rpm) to obtain masking agents 1 to 6. In addition, in stirring and mixing, the liquid or paste emulsifier used was heated to 50 ° C. in advance. In addition, since the masking agents 7 to 9 consist of only one kind of raw material, the raw materials themselves were used as the masking agent.
[マスキング剤の評価]
(1)キャベツピューレの不快臭マスキング効果についての官能評価試験
ハンドブレンダー(型式:MQ500;デロンギ・ジャパン社製)にキャベツ50g及び水50gを仕込み、通常スイッチを押下して60秒間粉砕し(ブレンダ―の回転数:12,800rpm)、キャベツピューレを調製した。得られたキャベツピューレ100gにマスキング剤(1〜8のうちいずれか)各2gを添加してスパチュラで均一になるように攪拌及び混合し、試験区1〜8とした。また、試験区1において、マスキング剤1を2g添加したことに替えて、マスキング剤9を0.1g添加したこと以外は、試験区1と同様に実施し、試験区9とした。また、試験区1において、マスキング剤1を2g添加したことに替えて、大豆タンパク(商品名:SUPRO 710;粉末状;デュポン社製)1.9g及びポリグリセリン縮合リシノール酸エステル(商品名:ポエムPR−100;液状;HLB0.5;理研ビタミン社製)0.1g(即ち、マスキング剤1の原材料)をそのまま添加したこと以外は、試験区1と同様に実施し、試験区10とした。これらのキャベツピューレについて不快臭のマスキング効果を評価するため、マスキング剤を添加していないキャベツピューレを基準(対照)とし、青臭さ及び特異臭について官能試験を行った。試験では、各キャベツピューレを電子レンジ(型式:ER−H3;東芝社製)で600W・1分間加熱してから表2に示す評価基準に従い10名のパネラーで評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表3に示す。
◎:平均値1.5未満
〇:平均値1.5以上2.5未満
△:平均値2.5以上3.5未満
×:平均値3.5以上
[Evaluation of masking agent]
(1) Sensory evaluation test for unpleasant odor masking effect of cabbage puree 50 g of cabbage and 50 g of water are charged into a hand blender (model: MQ500; manufactured by Delonghi Japan Co., Ltd.), and usually crushed for 60 seconds by pressing a switch (Blender Rotation speed: 12,800 rpm) to prepare cabbage puree. 2 g each of a masking agent (any one of 1 to 8) was added to 100 g of the obtained cabbage puree, and the mixture was stirred and mixed with a spatula so as to be uniform, thereby obtaining test groups 1 to 8. Further, in Test Section 1, the same procedure as in Test Section 1 was carried out, except that 0.1 g of masking agent 9 was added instead of adding 2 g of masking agent 1, to obtain Test Section 9. In test section 1, 1.9 g of soy protein (trade name: SUPRO 710; powder form; manufactured by DuPont) and polyglycerin condensed ricinoleate (trade name: Poem) were used instead of adding 2 g of masking agent 1. PR-100; liquid; HLB 0.5; manufactured by Riken Vitamin Co., Ltd .; In order to evaluate the masking effect of these cabbage purees on the unpleasant odor, a sensory test was carried out on the blue odor and the peculiar odor using cabbage puree without a masking agent as a reference (control). In the test, each cabbage puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 2, and the average value of the evaluation points Was calculated and symbolized according to the following criteria. Table 3 shows the results.
:: Average value less than 1.5 〇: Average value of 1.5 or more and less than 2.5 Δ: Average value of 2.5 or more and less than 3.5 ×: Average value of 3.5 or more
表3の結果から明らかなように、マスキング剤1〜4を添加した試験区1〜4では、いずれの評価項目においても「○」以上の結果を得たことから、本発明のマスキング剤は、野菜由来の不快臭のマスキング効果に優れていることが分かった。これに対し、比較例のマスキング剤5〜9を添加した試験区5〜9及びマスキング剤1に替えて該マスキング剤1の原材料を製剤化せずに添加した試験区10では、いずれの評価項目においても「△」以下の結果であり、マスキング効果が十分ではなかった。 As is clear from the results in Table 3, in the test groups 1 to 4 to which the masking agents 1 to 4 were added, in all the evaluation items, the results of “の” or more were obtained. It was found that the masking effect of the unpleasant odor derived from vegetables was excellent. On the other hand, in the test sections 5 to 9 to which the masking agents 5 to 9 of the comparative example were added and the test section 10 to which the raw material of the masking agent 1 was added instead of the formulation instead of the masking agent 1, Also, the result was “△” or less, and the masking effect was not sufficient.
(2)もやしピューレの不快臭マスキング効果についての官能評価試験
ハンドブレンダー(型式:MQ500;デロンギ・ジャパン社製)にもやし50g及び水50gを仕込み、通常スイッチを押下して60秒間粉砕し(ブレンダ―の回転数:12,800rpm)、もやしピューレを調製した。得られたもやしピューレ100gにマスキング剤(1、2、3及び7のうちいずれか)各2gを添加してスパチュラで均一になるように攪拌及び混合し、試験区11〜14とした。また、試験区11において、マスキング剤1を2g添加したことに替えて、マスキング剤9を0.1g添加したこと以外は、試験区11と同様に実施し、試験区15とした。また、これらのもやしピューレについて不快臭のマスキング効果を評価するため、マスキング剤を添加していないもやしピューレを基準(対照)とし、青臭さ及び特異臭について官能試験を行った。試験では、各もやしピューレを電子レンジ(型式:ER−H3;東芝社製)で600W・1分間加熱してから表4に示す評価基準に従い10名のパネラーで評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表5に示す。
◎:平均値1.5未満
〇:平均値1.5以上2.5未満
△:平均値2.5以上3.5未満
×:平均値3.5以上
(2) Sensory evaluation test for masking effect of unpleasant odor of sprouts puree 50 g of sprouts and 50 g of water were charged into a hand blender (model: MQ500; manufactured by Delonghi Japan Co., Ltd.), and the mixture was usually crushed for 60 seconds by pressing a switch (Blender. Rotation speed: 12,800 rpm) to prepare sprouts puree. To 100 g of the obtained sprouts puree, 2 g each of a masking agent (any one of 1, 2, 3 and 7) was added, and the mixture was stirred and mixed with a spatula so as to be uniform. In addition, the test section 11 was performed in the same manner as the test section 11 except that 0.1 g of the masking agent 9 was added in place of the addition of 2 g of the masking agent 1 in the test section 11. Further, in order to evaluate the masking effect of these sprouts puree on the unpleasant odor, a sensory test was carried out on the blue odor and the peculiar odor, using the sprouts puree without the masking agent as a reference (control). In the test, each sprouts puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 4, and the average value of the evaluation points Was calculated and symbolized according to the following criteria. Table 5 shows the results.
:: Average value less than 1.5 〇: Average value of 1.5 or more and less than 2.5 Δ: Average value of 2.5 or more and less than 3.5 ×: Average value of 3.5 or more
表5の結果から明らかなように、マスキング剤1、2及び3を添加した試験区11〜13では、いずれの評価項目においても「○」以上の結果を得たことから、本発明のマスキング剤は、野菜由来の不快臭のマスキング効果に優れていることが分かった。これに対し、比較例のマスキング剤7及び9を添加した試験区14及び15では、いずれの評価項目においても「△」以下の結果であり、マスキング効果が十分ではなかった。 As is clear from the results in Table 5, in the test groups 11 to 13 to which the masking agents 1, 2 and 3 were added, the results of “○” or more were obtained in any of the evaluation items. Was found to be excellent in masking effect of unpleasant odor derived from vegetables. On the other hand, in the test plots 14 and 15 to which the masking agents 7 and 9 of the comparative examples were added, the results were “△” or less in all the evaluation items, and the masking effect was not sufficient.
(3)トマトピューレの不快臭マスキング効果についての官能評価試験
ハンドブレンダー(型式:MQ500;デロンギ・ジャパン社製)にトマト50g及び水50gを仕込み、通常スイッチを押下して60秒間粉砕し(ブレンダ―の回転数:12,800rpm)、トマトピューレを調製した。得られたトマトピューレ100gにマスキング剤(1、2、3、6及び7のうちいずれか)各2gを添加してスパチュラで均一になるように攪拌及び混合し、試験区16〜20とした。また、試験区16において、マスキング剤1を2g添加したことに替えて、マスキング剤9を0.1g添加したこと以外は、試験区16と同様に実施し、試験区21とした。これらのトマトピューレについて不快臭のマスキング効果を評価するため、マスキング剤を添加していないトマトピューレを基準(対照)とし、青臭さ及び特異臭について官能試験を行った。試験では、各トマトピューレを電子レンジ(型式:ER−H3;東芝社製)で600W・1分間加熱してから表6に示す評価基準に従い10名のパネラーで評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表7に示す。
◎:平均値1.5未満
〇:平均値1.5以上2.5未満
△:平均値2.5以上3.5未満
×:平均値3.5以上
(3) Sensory evaluation test on unpleasant odor masking effect of tomato puree 50 g of tomato and 50 g of water are charged in a hand blender (model: MQ500; manufactured by Delonghi Japan Co., Ltd.), and usually pressed and crushed for 60 seconds (Blender Rotation speed: 12,800 rpm) to prepare a tomato puree. To 100 g of the obtained tomato puree, 2 g of each of a masking agent (any one of 1, 2, 3, 6, and 7) was added, and the mixture was stirred and mixed with a spatula so as to be uniform. In addition, the test section 16 was carried out in the same manner as in the test section 16 except that 0.1 g of the masking agent 9 was added instead of adding 2 g of the masking agent 1 in the test section 16. In order to evaluate the unpleasant odor masking effect of these tomato purees, a sensory test was performed on the blue odor and the specific odor with the tomato puree without the masking agent as a reference (control). In the test, each tomato puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 6, and the average value of the evaluation points Was calculated and symbolized according to the following criteria. Table 7 shows the results.
:: Average value less than 1.5 〇: Average value of 1.5 or more and less than 2.5 Δ: Average value of 2.5 or more and less than 3.5 ×: Average value of 3.5 or more
表7の結果から明らかなように、マスキング剤1、2及び3を添加した試験区16〜18では、いずれの評価項目においても「○」の結果を得たことから、本発明のマスキング剤は、野菜由来の不快臭のマスキング効果に優れていることが分かった。これに対し、比較例のマスキング剤6、7及び9を添加した試験区19〜21では、いずれかの評価項目において「△」以下の結果であり、マスキング効果が十分ではなかった。 As is clear from the results in Table 7, in the test sections 16 to 18 to which the masking agents 1, 2 and 3 were added, the results of “○” were obtained in any of the evaluation items. It was found that it was excellent in masking effect of unpleasant odor derived from vegetables. On the other hand, in the test groups 19 to 21 to which the masking agents 6, 7 and 9 of the comparative examples were added, the result was "の" or less in any of the evaluation items, and the masking effect was not sufficient.
(4)玉ねぎピューレの不快臭マスキング効果についての官能評価試験
ハンドブレンダー(型式:MQ500;デロンギ・ジャパン社製)に玉ねぎ50g及び水50gを仕込み、通常スイッチを押下して60秒間粉砕し(ブレンダ―の回転数:12,800rpm)、玉ねぎピューレを調製した。得られた玉ねぎピューレ100gにマスキング剤(1、2、3、6及び7のうちいずれか)各2gを添加してスパチュラで均一になるように攪拌及び混合し、試験区22〜26とした。また、試験区22において、マスキング剤1を2g添加したことに替えて、マスキング剤9を0.1g添加したこと以外は、試験区22と同様に実施し、試験区27とした。これらの玉ねぎピューレについて不快臭のマスキング効果を評価するため、マスキング剤を添加していない玉ねぎピューレを基準(対照)とし、青臭さ及び特異臭について官能試験を行った。試験では、各玉ねぎピューレを電子レンジ(型式:ER−H3;東芝社製)で600W・1分間加熱してから表8に示す評価基準に従い10名のパネラーで評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表9に示す。
◎:平均値1.5未満
〇:平均値1.5以上2.5未満
△:平均値2.5以上3.5未満
×:平均値3.5以上
(4) Sensory evaluation test on unpleasant smell masking effect of onion puree 50 g of onion and 50 g of water are charged into a hand blender (model: MQ500; manufactured by Delonghi Japan Co., Ltd.), and usually crushed for 60 seconds by pressing a switch (Blender At 12,800 rpm) to prepare onion puree. To 100 g of the obtained onion puree, 2 g each of a masking agent (any one of 1, 2, 3, 6, and 7) was added, and the mixture was stirred and mixed with a spatula so as to be uniform, thereby obtaining test groups 22 to 26. In addition, the test section 22 was carried out in the same manner as in the test section 22 except that 0.1 g of the masking agent 9 was added in place of the addition of 2 g of the masking agent 1 in the test section 22. In order to evaluate the unpleasant odor masking effect of these onion purees, a sensory test was carried out on the blue odor and the specific odor with the onion puree to which no masking agent was added as a reference (control). In the test, each onion puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 8, and the average value of the evaluation points Was calculated and symbolized according to the following criteria. Table 9 shows the results.
:: Average value less than 1.5 〇: Average value of 1.5 or more and less than 2.5 Δ: Average value of 2.5 or more and less than 3.5 ×: Average value of 3.5 or more
表9の結果から明らかなように、マスキング剤1、2及び3を添加した試験区22〜24では、いずれの評価項目においても「○」以上の結果を得たことから、本発明のマスキング剤は、野菜由来の不快臭のマスキング効果に優れていることが分かった。これに対し、比較例のマスキング剤6、7及び9を添加した試験区25〜27では、いずれの評価項目においても「△」以下の結果であり、マスキング効果が十分ではなかった。 As is clear from the results in Table 9, in the test sections 22 to 24 to which the masking agents 1, 2 and 3 were added, the results of “評 価” or more were obtained in any of the evaluation items. Was found to be excellent in masking effect of unpleasant odor derived from vegetables. On the other hand, in the test plots 25 to 27 to which the masking agents 6, 7 and 9 of the comparative examples were added, the results were "で" or less in all the evaluation items, and the masking effect was not sufficient.
(5)カットキャベツの不快臭マスキング効果についての官能評価試験
30mm巾にカットしたキャベツ100gをマスキング剤(1、3、6及び7のうちいずれか)の1質量%水分散液(25℃)1Lに10分間浸漬処理した。浸漬処理したカットキャベツを水道水1Lに加え、25℃で60秒間攪拌することにより洗浄した。洗浄したカットキャベツをざるに上げ1分間水切り処理を行い、カットキャベツ100gを調製し、試験区28〜31とした。これらのカットキャベツについて不快臭のマスキング効果を評価するため、マスキング剤の1質量%水分散液に浸漬処理しなかったこと以外は試験区28〜31と同様に調製したカットキャベツを基準(対照)とし、青臭さ及び特異臭について官能試験を行った。試験では、各カットキャベツを電子レンジ(型式:ER−H3;東芝社製)で600W・1分間加熱してから表10に示す評価基準に従い10名のパネラーで評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表11に示す。
◎:平均値1.5未満
〇:平均値1.5以上2.5未満
△:平均値2.5以上3.5未満
×:平均値3.5以上
(5) Sensory evaluation test on unpleasant odor masking effect of cut cabbage 100 g of cabbage cut to a width of 30 mm and 1 L of a 1% by mass aqueous dispersion (25 ° C.) of a masking agent (any one of 1, 3, 6, and 7) at 25 ° C. For 10 minutes. The soaked cut cabbage was added to 1 L of tap water, and washed by stirring at 25 ° C. for 60 seconds. The washed cut cabbage was raised and drained for 1 minute to prepare 100 g of cut cabbage. In order to evaluate the unpleasant smell masking effect of these cut cabbage, cut cabbage prepared in the same manner as in Test Groups 28 to 31 except that the cabbage was not immersed in a 1% by mass aqueous dispersion of a masking agent was used as a reference (control). Then, a sensory test was conducted for the blue odor and the specific odor. In the test, each cut cabbage was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 10, and the average value of the evaluation points Was calculated and symbolized according to the following criteria. Table 11 shows the results.
:: Average value less than 1.5 〇: Average value of 1.5 or more and less than 2.5 Δ: Average value of 2.5 or more and less than 3.5 ×: Average value of 3.5 or more
表11の結果から明らかなように、マスキング剤1及び3を添加した試験区28及び29では、いずれの評価項目においても「○」の結果を得たことから、本発明のマスキング剤は、野菜由来の不快臭のマスキング効果に優れていることが分かった。これに対し、比較例のマスキング剤6及び7を添加した試験区30〜31では、いずれかの評価項目において「△」の結果であり、マスキング効果が十分ではなかった。 As is clear from the results in Table 11, in the test plots 28 and 29 to which the masking agents 1 and 3 were added, the results of “○” were obtained in any of the evaluation items. It was found to be excellent in the masking effect of the unpleasant odor originating therefrom. On the other hand, in the test sections 30 to 31 to which the masking agents 6 and 7 of the comparative examples were added, the result of any of the evaluation items was “△”, and the masking effect was not sufficient.
(6)カットレタスの不快臭マスキング効果についての官能評価試験
30mm巾にカットしたレタス100gをマスキング剤(1、3、6及び7のうちいずれか)の1質量%水分散液(25℃)1Lに10分間浸漬処理した。浸漬処理したカットレタスを水道水1Lに加え、25℃で60秒間攪拌することにより洗浄した。洗浄したカットレタスをざるに上げ1分間水切り処理を行い、カットレタス100gを調製し、試験区32〜35とした。これらのカットレタスについて不快臭のマスキング効果を評価するため、マスキング剤の1質量%水分散液に浸漬処理しなかったこと以外は試験区32と同様に調製したカットレタスを基準(対照)とし、青臭さについて官能試験を行った。試験では、電子レンジ等による加熱は行わずに各カットレタスを表12に示す評価基準に従い10名のパネラーで評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表13に示す。
◎:平均値1.5未満
〇:平均値1.5以上2.5未満
△:平均値2.5以上3.5未満
×:平均値3.5以上
(6) Sensory evaluation test on unpleasant smell masking effect of cut lettuce 100 g of lettuce cut to a width of 30 mm is 1 L of a 1% by mass aqueous dispersion (25 ° C.) of a masking agent (any of 1, 3, 6, and 7) at 25 ° C. For 10 minutes. The immersed cut lettuce was added to 1 L of tap water and washed by stirring at 25 ° C. for 60 seconds. The washed cut lettuce was raised and drained for 1 minute to prepare 100 g of cut lettuce. In order to evaluate the masking effect of the unpleasant odor on these cut lettuce, the cut lettuce prepared in the same manner as in the test section 32 was used as a reference (control) except that the cut lettuce was not immersed in a 1% by mass aqueous dispersion of a masking agent. A sensory test was conducted for green odor. In the test, each cut lettuce was evaluated by 10 panelists according to the evaluation criteria shown in Table 12 without heating with a microwave oven or the like, and the average value of the evaluation points was obtained. Table 13 shows the results.
:: Average value less than 1.5 〇: Average value of 1.5 or more and less than 2.5 Δ: Average value of 2.5 or more and less than 3.5 ×: Average value of 3.5 or more
表13の結果から明らかなように、マスキング剤1及び3を添加した試験区32及び33では、青臭さにおいて「○」の結果を得たことから、本発明のマスキング剤は、野菜由来の不快臭のマスキング効果に優れていることが分かった。これに対し、比較例のマスキング剤6及び7を添加した試験区34及び35では、青臭さにおいて「△」の結果であり、マスキング効果が十分ではなかった。 As is clear from the results in Table 13, in the test plots 32 and 33 to which the masking agents 1 and 3 were added, a result of “青” was obtained in the blue odor, so that the masking agent of the present invention was It was found that the odor masking effect was excellent. On the other hand, in the test plots 34 and 35 to which the masking agents 6 and 7 of the comparative example were added, the result was “△” in the blue odor, and the masking effect was not sufficient.
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JP2015023803A (en) * | 2013-07-24 | 2015-02-05 | 松谷化学工業株式会社 | Method for masking foreign smell and taste of food and drink and food and drink produced by the method |
JP2016002051A (en) * | 2014-06-18 | 2016-01-12 | 株式会社J−オイルミルズ | Flavored oil-containing dressing |
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JP2015023803A (en) * | 2013-07-24 | 2015-02-05 | 松谷化学工業株式会社 | Method for masking foreign smell and taste of food and drink and food and drink produced by the method |
JP2016002051A (en) * | 2014-06-18 | 2016-01-12 | 株式会社J−オイルミルズ | Flavored oil-containing dressing |
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