JP2020048514A - Unpleasant odor masking agent for vegetable processed food - Google Patents

Abstract

To provide an unpleasant odor masking agent for vegetable processed food, that can, in vegetable processed food, sufficiently reduce the unpleasant odor derived from vegetable.SOLUTION: Provided is an unpleasant odor masking agent for vegetable processed food containing protein and an emulsifier having an HLB of less than 5, in which the emulsifier having an HLB of less than 5 is one or more selected from the group consisting of poly-glycerin fatty acid ester, glycerin organic acid fatty acid ester and sucrose fatty acid ester.SELECTED DRAWING: None

Description

  The present invention relates to an unpleasant odor masking agent for processed vegetable foods.

  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.

  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.

  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.

Japanese Patent No. 2849892 Japanese Patent No. 3731626 JP 2013-188179 A JP 2014-064511 A JP 2014-226074 A

  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.

  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.

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.

  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.

  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.

  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.

  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.

  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.

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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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).

  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.

  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.

  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).

  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.

  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.

  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.

  Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

[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) 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) 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.

[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

  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) 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

  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) 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

  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) 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

  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) 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

  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) 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

  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.

Claims (3)

  An unpleasant odor masking agent for processed vegetable foods, comprising an emulsifier having a protein and HLB of less than 5.   The unpleasant odor masking agent for processed vegetable food according to claim 1, wherein the emulsifier having an HLB of less than 5 is one or more selected from the group consisting of polyglycerin fatty acid ester, glycerin organic acid fatty acid ester and sucrose fatty acid ester. .   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 claim 1 with a vegetable.