JP2020110139A - Off-flavor inhibitor - Google Patents

Abstract

To provide an off-flavor inhibitor capable of inhibiting off-flavor of a food or drink without influencing components present originally in the food or drink.SOLUTION: The off-flavor inhibitor contains isobutyl angelate as an active ingredient, and inhibits off-flavor present in a food or drink containing at least one food material selected from the group consisting of soybeans, cow's milk, fruits, vegetables and vegetable oils.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an off-flavor suppressor, an off-flavor-reduced food or drink, and a method for suppressing off-flavor of a food or drink.

Some foods and drinks have a unique flavor derived from raw materials, or those which have a unique flavor due to changes in components contained under the influence of oxygen, light, ultraviolet rays, temperature, etc. over time. The peculiar flavor and peculiar flavor of the food and drink means the odor that comes out from the throat to the nose when the food and drink is put in the mouth and swallowed, and is referred to as retro nezar scent. Foods and drinks that have an off-flavor usually have little effect on health, but they affect the quality and image of foods and drinks.

Examples of foods and drinks that are off-flavored when ingested include soy milk. Soy milk made from soybean is a healthy drink containing high-quality vegetable protein. However, soy milk has a peculiar blue odor (soybean odor) derived from soybean which is a raw material, and many people find it difficult to ingest.

Therefore, as a method for removing the peculiar blue odor of soy milk, Patent Document 1 describes a method for removing the blue odor of soy milk using an ion exchange resin or a reverse osmosis membrane. However, in such a method of physically removing components, not only the blue odor component contained in soymilk but also other components such as useful components may be removed.

JP-A-57-177648

An object of the present invention is to provide an off-flavor suppressor capable of suppressing the off-flavor of a food or drink without affecting the inherent components of the food or drink.

As a result of earnest studies to solve the above problems, the present inventor has found a solving means having the following configuration and completed the present invention.
(1) To suppress the off-flavor of a food or drink containing isobutyl angelate as an active ingredient and containing at least one food material selected from the group consisting of soybean, milk, fruits, vegetables and vegetable oils. Off-flavor suppressor.
(2) The off-flavor suppressor according to (1) above, wherein the isobutyl angelate is derived from Roman chamomile.
(3) A food or drink containing at least one food material selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils, and the off-flavor suppressor according to (1) or (2) above. An off-flavor-reduced food or drink containing an off-flavor inhibitor at a ratio of 0.1 to 2 mass ppm in terms of isobutyl angelate.
(4) Food and drink in which isobutyl angelate is added in a proportion of 0.1 to 2 mass ppm to food and drink containing at least one food material selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils Method for suppressing off-flavor of products.
(5) The off-flavor suppressing method according to (4) above, wherein the isobutyl angelate is derived from Roman chamomile.

ADVANTAGE OF THE INVENTION According to this invention, the off-flavor inhibitor which can suppress the off-flavor of food-drinks can be provided, without affecting the component which food-food originally has. Furthermore, according to the present invention, it is possible to provide an off-flavor-reduced food or drink in which the off-flavor is suppressed without affecting the components that the food or drink originally has.

The off-flavor suppressor according to one embodiment of the present disclosure contains isobutyl angelate as an active ingredient. Isobutyl angelate is a kind of angelic acid ester and has a structure represented by the following formula (I).

Isobutyl angelate may be obtained by chemical synthesis or may be derived from a natural product. When derived from a natural product, it is preferably derived from Roman chamomile. Roman chamomile (Anthemis nobilis) is a perennial plant of the Asteraceae family. Roman chamomile essential oils and extracts contain isobutyl angelate, butyl angelate, isopropyl angelate and the like as main components.

The essential oil of Roman chamomile is obtained by subjecting Roman chamomile to steam distillation, pressing and the like. The site of Roman chamomile is not limited, and whole plants such as petals, leaves and stems can be used, and petals are preferably used.

The extract of Roman chamomile is obtained by subjecting Roman chamomile to steam distillation, reflux extraction, normal temperature homogenization extraction, supercritical fluid extraction and the like. The site of Roman chamomile is not limited, and like the essential oil, whole grass can be used, and petals are preferably used. When extraction is performed using a solvent as in the reflux extraction method, examples of the solvent include alcohols (lower alcohols such as methanol and ethanol, or polyhydric alcohols such as ethylene glycol, propylene glycol, 1,3-butylene glycol, and glycerin. Examples thereof include alcohols), glycerin fatty acid esters, ketones having a relatively high polarity such as acetone, organic solvents such as esters such as ethyl acetate, and water.

Since Roman chamomile essential oil and extract contain isobutyl angelate, they may be directly used as isobutyl angelate. Alternatively, the essential oil and extract of Roman chamomile may be purified for use to remove impurities, and the isobutyl angelate may be isolated and used from the essential oil and extract of Roman chamomile.

The off-flavor suppressor according to one embodiment may contain other components as long as the effects of the present invention are not impaired. Furthermore, the form of the off-flavor suppressor according to an embodiment of the present disclosure is not particularly limited, and can be, for example, a liquid form or a powder form.

When used as a liquid formulation, for example, isobutyl angelate may be diluted with a solvent. Examples of the solvent used for dilution include water, ethanol, glycerin, propylene glycol, triacetin, medium-chain fatty acid triglyceride, edible oil and fat, animal and vegetable oil and fat. Furthermore, it can be combined with additional ingredients or other active ingredients to form a combination. For example, it can be used in combination with various known natural flavors, synthetic flavors and the like.

Further, the off-flavor suppressor according to one embodiment is prepared by adding excipients (dextrin, gum arabic, lactose, etc.) and the above-mentioned solvents, and spray-drying it into powder or granules, and freeze-drying or heat-drying it to give a solid. It can be used as an agent, and various dosage forms can be adopted depending on the application.

The food or drink targeted by the off-flavor suppressor according to one embodiment is at least one food material selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils (hereinafter referred to as “specific food material”). Food and drink, including). Among the specific food materials, soybean has a blue-smelling soybean odor, and milk has a unique milk odor. Therefore, foods and drinks containing soybeans or milk may have a unique flavor derived from these food materials.

On the other hand, fruits, vegetables, and vegetable oils may be deteriorated by the influence of oxygen, light, ultraviolet rays, temperature, etc., for example, by oxidizing or decomposing the components contained therein. Therefore, foods and drinks containing these food materials may have a peculiar flavor caused by alteration.

Examples of the fruits include the fruits shown below.
Citrus fruits: lemon, orange, grapefruit, lime, citron, tangerine, kabos, sudachi, shikuwasha, kumquat, etc.
Pome fruit: apples, pears, quince, quinces, etc.
Drupe fruits: peaches, plums, cherries, apricots, etc.
Grapes: Kyoho, Muscat, etc.
Tropical fruits: pineapple, banana, mango, papaya, passion fruit, etc.
Berries: strawberries, blueberries, cranberries, raspberries, etc.
Seeds: almonds, peanuts, cashew nuts, hazelnuts, pistachios, macadamia nuts, etc.
Others: Melon, watermelon, etc.

Examples of vegetables include the vegetables shown below.
Fruits and vegetables: eggplant, tomato, pepper, pumpkin, cucumber, pepper, corn, green peas, etc.
Leafy vegetables: cabbage, cabbage, purple cabbage, kale, celery, leek, Chinese cabbage, parsley, spinach, lettuce, red ginseng, beets, ashitaba, bok choy, watercress, komatsuna, etc.
Stems: Asparagus, bamboo shoots, garlic, leeks, onions, etc.
Root vegetables: radish, turnip, wasabi, burdock, ginger, carrot, lotus root, potatoes, etc.
Vegetables: Broccoli, cauliflower, etc.
Beans: red beans, peas, broad beans, soybeans, mung beans, etc.

Examples of the vegetable oil include soybean oil, safflower oil, corn oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil and the like.

Specific examples of foods and drinks containing specific foodstuffs include soy milk, prepared soy milk, processed soy protein products, milk drinks, lactic acid bacteria drinks, dairy products (eg yogurt, cheese, etc.), processed oils and fats (eg, butter, margarine). , Fat spread, shortening, etc.), fruit juice, fruit mixed juice, vegetable juice, fruit/vegetable mixed juice, fruit juice beverage, confectionery (eg, soft candy, gummy, etc.) Soybean oil, etc. Food and drink products (for example, fried foods) and the like are included.

The off-flavor suppressor according to an embodiment of the present disclosure is used by adding it to a food or drink containing the above-mentioned specific food material. The addition amount of the off-flavor suppressor is appropriately set according to the type and amount of the specific food material contained in the food or drink. The off-flavor suppressor is added to the food or drink at a concentration of usually about 0.1 to 2 mass ppm, preferably about 0.5 to 1 mass ppm in terms of isobutyl angelate.

The timing of adding the off-flavor suppressor is not particularly limited. For example, it may be added during the process of producing a food or drink containing a specific food material, may be added after the production, or may be added after the off-flavor is felt.

By adding the off-flavor inhibitor according to an embodiment of the present disclosure to a food or drink having an off-flavor that has a unique flavor or a unique flavor, the off-flavor can be obtained without affecting the components that the food or drink originally has. A suppressed off-flavor reduced food/beverage product is obtained. The off-flavor suppressor according to an embodiment of the present disclosure is preferably used in the food industry field, for example.

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

(Preparation example 1)
0.1 g of isobutyl angelate was diluted with propylene glycol to a total amount of 100 g. The concentration of isobutyl angelate contained in the obtained solution is 1000 mass ppm.

(Preparation example 2)
0.35 g of Roman chamomile essential oil was diluted with propylene glycol to a total amount of 100 g. The angelica acid ester contained in the used Roman chamomile essential oil was as follows, and 28.5 mass% of isobutyl angelate was contained in the Roman chamomile essential oil. The concentration of isobutyl angelate contained in the obtained solution is about 997 mass ppm.
Propyl angelate: 2.9 mass%
Isobutyl angelate: 28.5% by mass
2-methyl-2-butyl angelate: 1.5% by mass
Butyl Angelate: Trace amount
tert-Butyl angelate: Trace amount

(Example 1: unadjusted soy milk)
Commercially available unadjusted soy milk (containing about 9.1% by weight of protein, about 7.3% by weight of lipid, and about 3.2% by weight of carbohydrate) was mixed with 0 of the solution obtained in Preparation Example 1. 0.1 mass% was added. The concentration of isobutyl angelate added to the unconditioned soymilk was 1 mass ppm. The flavor of unadjusted soymilk to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

7 panelists (1 male each in their 20s, 30s, 40s, 50s and 60s, and 1 female each in their 20s and 30s), tasted unadjusted soymilk (no additives) I got it. Next, seven panelists had their mouths thoroughly washed and tasted unadjusted soymilk (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive-free product, whether or not the off-flavor (blue odor and green odor derived from soybeans) of unadjusted soymilk was improved was evaluated according to the following criteria. "Green odor" is the strong grass odor that is felt when mashing young weeds, for example, and "green odor" is not as strong as the blue odor that is felt when eating green vegetables (fresher than blue odor. It's an odor. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.
2 points: When the off-flavor is not felt or when the off-flavor is obviously improved.
1 point: A slight off-flavor is felt, but it is improved compared to the additive-free product.
0 points: The off-flavor is not improved and there is no difference from the additive-free product.

(Example 2: unadjusted soy milk)
The solution obtained in Preparation Example 2 was added to the unadjusted soymilk used in Example 1 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to unconditioned soymilk was about 0.997 mass ppm. The same method as in Example 1 was evaluated by comparing unadjusted soymilk (non-added product) with unadjusted soymilk containing isobutyl angelate (added product). The results are shown in Table 1.

(Example 3: Adjusted soy milk)
The solution obtained in Preparation Example 1 was added to commercially available adjusted soymilk at a ratio of 0.1% by mass. The adjusted soymilk contained unadjusted soymilk, sugar, rice oil, salt, calcium lactate, an emulsifier, a paste and a flavor as raw materials. The concentration of isobutyl angelate added to the adjusted soymilk was 1 mass ppm. The flavor of the adjusted soymilk containing isobutyl angelate was evaluated by the following method. The results are shown in Table 1.

The 7 panelists sampled the adjusted soy milk (non-added product). Next, seven panelists had their mouths thoroughly washed and tasted the adjusted soymilk (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive-free product, it was determined whether or not the off-flavor of the adjusted soymilk (the green odor and soybean odor derived from soybean, which is slightly masked with a flavor but remains as an aftertaste) is improved. They were evaluated according to the same criteria as in Example 1. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 4: Adjusted soy milk)
The solution obtained in Preparation Example 2 was added to the adjusted soymilk used in Example 2 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to the adjusted soymilk was about 0.997 mass ppm. The adjusted soy milk (non-added product) and the adjusted soy milk containing isobutyl angelate (added product) were compared and evaluated in the same manner as in Example 3. The results are shown in Table 1.

(Example 5: soybean oil)
The solution obtained in Preparation Example 1 was added to commercially available soybean oil at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to soybean oil was 1 mass ppm. The flavor of soybean oil to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

Soybean oil (non-added product) was sampled by the 7 panelists. Next, seven panelists had their mouths thoroughly washed and tasted soybean oil (added product) to which isobutyl angelate had been added. By comparing the additive-free product with the additive-free product, whether or not the off-flavor (blue odor and green odor peculiar to vegetable oil) of soybean oil was improved was evaluated according to the same criteria as in Example 1 above. It was When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 6: soybean oil)
The solution obtained in Preparation Example 2 was added to the soybean oil used in Example 5 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to soybean oil was about 0.997 mass ppm. Soybean oil (non-added product) and soybean oil added with isobutyl angelate (added product) were compared and evaluated in the same manner as in Example 5. The results are shown in Table 1.

(Example 7: cottonseed oil)
Using the same procedure as in Example 5, except that the commercially available cottonseed oil was used in place of the soybean oil used in Example 5, whether or not the off-flavor of the cottonseed oil was improved was evaluated by the above 7 panelists. received. The results are shown in Table 1.

(Example 8: cottonseed oil)
Using the same procedure as in Example 6, except that the commercially available cottonseed oil was used in place of the soybean oil used in Example 6, whether or not the off-flavor of the cottonseed oil was improved was evaluated by the above 7 panelists. received. The results are shown in Table 1.

(Example 9: Rapeseed oil)
Using the same procedure as in Example 5, except that the commercially available rapeseed oil was used in place of the soybean oil used in Example 5, whether or not the off flavor of the rapeseed oil was improved was evaluated by the above 7 panelists. received. The results are shown in Table 1.

(Example 10: rapeseed oil)
Using the same procedure as in Example 6, except that the commercially available rapeseed oil was used instead of the soybean oil used in Example 6, whether or not the off flavor of rapeseed oil was improved was evaluated by the above 7 panelists. received. The results are shown in Table 1.

(Example 11: sunflower oil)
The above 7 panelists evaluated whether the off-flavor of sunflower oil was improved by the same procedure as in Example 5 except that the commercially available sunflower oil was used instead of the soybean oil used in Example 5. I was asked to. The results are shown in Table 1.

(Example 12: sunflower oil)
The above 7 panelists evaluated whether or not the off-flavor of sunflower oil was improved by the same procedure as in Example 6 except that commercially available sunflower oil was used instead of the soybean oil used in Example 6. I was asked to. The results are shown in Table 1.

(Example 13: Rapeseed white squeezing oil)
Except for using commercially available rapeseed white squeezing oil instead of soybean oil used in Example 5, whether or not the off flavor of rapeseed white squeezing oil was improved was determined by the same procedure as in Example 5 above. Was evaluated by the panelists. The results are shown in Table 1.

(Example 14: Rapeseed white squeezing oil)
Using the same procedure as in Example 6, except that the commercially available rapeseed white squeezing oil was used in place of the soybean oil used in Example 6, whether or not the off flavor of rapeseed white squeezing oil was improved was determined by the above 7 persons Was evaluated by the panelists. The results are shown in Table 1.

(Example 15: margarine)
The solution obtained in Preparation Example 1 was added to a commercially available margarine (containing 70% by mass of corn oil and containing 80% by mass or more of fats and oils in total) at a ratio of 0.1% by mass. Margarine contained corn oil, refined edible oil and fat, whey powder, salt, emulsifier, fragrance and colorant as raw materials. The concentration of isobutyl angelate added to margarine was 1 mass ppm. The flavor of margarine added with isobutyl angelate was evaluated by the following method. The results are shown in Table 1.

The 7 panelists described above tried tasting margarine (non-added product). Next, seven panelists had the mouth thoroughly washed and tasted margarine (added product) to which isobutyl angelate had been added. By comparing the additive-free product with the additive-free product, it was determined whether or not the off-flavor of margarine (blue odor, green odor peculiar to vegetable oil, and metallically-oxidized odor of vegetable oil and fragrance) was improved. I was evaluated by the same criteria as. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 16: margarine)
The solution obtained in Preparation Example 2 was added to the margarine used in Example 15 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to the margarine was about 0.997 mass ppm. Margarine (non-added product) and margarine to which isobutyl angelate was added (added product) were compared and evaluated in the same manner as in Example 15. The results are shown in Table 1.

(Example 17: margarine)
Whether the off-flavor of margarine was improved by the same procedure as in Example 15 except that another commercially available margarine (containing 80% by mass of fat and oil in total) was used in place of the margarine used in Example 15. Was evaluated by the above 7 panelists. This margarine contained refined edible oils and fats, soybean oil, palm oil, skim milk powder, emulsifiers and flavors as raw materials. The results are shown in Table 1.

(Example 18: margarine)
Except that the margarine used in Example 17 was used in place of the margarine used in Example 16, whether or not the off-flavor of margarine was improved was determined by the same procedure as in Example 16 and the above 7 panelists were asked. I got it evaluated. The results are shown in Table 1.

(Example 19: fat spread)
Whether the off-flavor of fat spread was improved by the same procedure as in Example 15 except that commercially available fat spread (containing 65% by mass of fat and oil in total) was used in place of the margarine used in Example 15. Was evaluated by the above 7 panelists. The fat spread contained rapeseed oil, corn oil, refined edible oil and fat, salt, whey powder, emulsifier, flavor and color as raw materials. The difference between margarine and fat spread is the content of fats and oils, the fat and oil content of margarine is 80 mass% or more, and the fat and fat content of fat spreads is less than 80 mass %. The results are shown in Table 1.

(Example 20: fat spread)
Except that the fat spread used in Example 19 was used in place of the margarine used in Example 16, whether or not the off-flavor of the fat spread was improved was determined by the same procedure as in Example 16 and the above 7 persons were examined. The panelists evaluated it. The results are shown in Table 1.

(Example 21: Coffee drink containing milk (milk drink))
For a coffee beverage containing milk (milk beverage), a test milk beverage was prepared as follows in order to verify whether or not the off-flavor was improved. 661.6 g of coffee extract (solid content concentration: 17.2% by mass), 450 g of milk, 103 g of granulated sugar, 3 g of sodium bicarbonate, 2 g of sodium caseinate, and 2 g of an emulsifier were mixed and sufficiently stirred. Next, ion-exchanged water was added to the obtained mixture to make the total amount 2000 mL. Next, the solution obtained in Preparation Example 1 was added at a rate of 0.1% by mass, and the container was filled with 200 mL each, and sterilized at 123° C. for 20 minutes to obtain a test milk drink.

The concentration of isobutyl angelate added to the test milk drink was 1 mass ppm. The flavor of the test milk drink to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

The seven panelists were asked to taste a milk drink (non-added product) prepared by the same procedure except that no isobutyl angelate was added. Next, seven panelists were asked to thoroughly wash the mouth and tasting a test milk drink (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive-free product, it was evaluated whether or not the off-flavors (milky smell and furry odor derived from milk) of the test milk drink were improved by the same criteria as in Example 1 above. I was asked to. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 22: Coffee drink containing milk (milk drink))
A milk drink for test was obtained in the same procedure as in Example 21, except that the solution obtained in Preparation Example 2 was added in the proportion of 0.1% by mass instead of the solution obtained in Preparation Example 1. .. The concentration of isobutyl angelate added to the obtained milk drink for a test was about 0.997 mass ppm. The milk beverage containing no isobutyl angelate (non-added product) and the test milk beverage containing isobutyl angelate (added product) were compared and evaluated in the same manner as in Example 21. The results are shown in Table 1.

(Example 23: vegetable juice)
The solution obtained in Preparation Example 1 was added to a commercially available vegetable mixed juice at a ratio of 0.1% by mass. Vegetable mixed juice contains tomatoes, carrots, cabbage, kale, peppers, beets, spinach, broccoli, ashitaba, bok choy, komatsuna, pumpkin, parsley, watercress, asparagus, celery, ginger, corn, burdock, green peas, as raw materials. Included purple potatoes, cabbage, lettuce, onions, radish, purple cabbage, red perilla, cauliflower, eggplant, Chinese cabbage, and lemon. The concentration of isobutyl angelate added to the vegetable mix juice was 1 mass ppm. The following method evaluated the flavor of the vegetable mixed juice to which isobutyl angelate was added. The results are shown in Table 1.

The 7 panelists sampled the mixed vegetable juice (without additives). Next, seven panelists were asked to thoroughly wash their mouths, and tasting the vegetable mixed juice (added product) to which isobutyl angelate had been added was sampled. By comparing the additive-free product with the additive-free product, whether or not the off-flavor (vegetable flavor, green odor and green odor peculiar to vegetables) of the vegetable mixed juice was improved was determined by the same criteria as in Example 1 above. I was evaluated by. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 24: Vegetable mixed juice)
The solution obtained in Preparation Example 2 was added to the vegetable mix juice used in Example 23 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to the vegetable mix juice was about 0.997 mass ppm. The vegetable mixed juice (additive-free product) and the vegetable mixed juice to which isobutyl angelate was added (additive product) were compared and evaluated in the same manner as in Example 23. The results are shown in Table 1.

(Example 25: orange juice)
The solution obtained in Preparation Example 1 was added to a commercially available orange juice (concentrated reduction) at a ratio of 0.05% by mass. For orange juice, concentrated orange juice and flavors were used as raw materials.
The concentration of isobutyl angelate added to orange juice was 0.5 mass ppm. The flavor of orange juice to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

The 7 panelists sampled orange juice (no additives). Next, seven panelists thoroughly cleaned the inside of the mouth and tasted orange juice (added product) to which isobutyl angelate had been added. By comparing the additive-free product with the additive-free product, whether or not the off-flavor of orange juice (a unique unripe taste due to heat sterilization, metallic taste) is improved or not is determined by the same criteria as in Example 1 above. I was evaluated by. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 26: orange juice)
The solution obtained in Preparation Example 2 was added to the orange juice used in Example 25 at a ratio of 0.05% by mass. The concentration of isobutyl angelate added to orange juice was about 0.4985 mass ppm. The orange juice (non-added product) and the orange juice to which isobutyl angelate was added (added product) were compared and evaluated in the same manner as in Example 25. The results are shown in Table 1.

(Example 27: lemon juice)
The solution obtained in Preparation Example 1 was added to a commercially available lemon juice at a ratio of 0.1% by mass. Glucose fructose syrup, sugar, lemon juice, acidulant, and fragrance were used as raw materials for lemon juice.
The concentration of isobutyl angelate added to lemon juice was 0.1 mass ppm. The flavor of the lemon juice to which isobutyl angelate was added was evaluated by the following method. The results are shown in Table 1.

Lemon juice (non-added product) was sampled by the 7 panelists. Next, seven panelists were asked to thoroughly wash the mouth and tasting lemon juice (added product) to which isobutyl angelate was added. By comparing the additive-free product with the additive-free product, whether or not the off-flavor of lemon juice (a unique discolored flavor due to heat sterilization, a flavor evoking a musty odor, a metallic flavor) is improved is described above. They were evaluated according to the same criteria as in Example 1. When the total score of 7 panelists was 10 or more, it was evaluated that the off-flavor was improved.

(Example 28: lemon juice)
The solution obtained in Preparation Example 2 was added to the lemon juice used in Example 27 at a ratio of 0.1% by mass. The concentration of isobutyl angelate added to lemon juice was about 0.997 mass ppm. The same method as in Example 27 was evaluated by comparing lemon juice (non-added product) and lemon juice (added product) to which isobutyl angelate was added. The results are shown in Table 1.

As shown in Table 1, it can be seen that the addition of isobutyl angelate suppresses the off-flavor in any of the foods and drinks shown in Examples 1 to 28 as compared with the case where no isobutyl angelate is added.

Claims (5)

Off-flavor control for suppressing the off-flavor of foods and drinks containing isobutyl angelate as an active ingredient and containing at least one food material selected from the group consisting of soybean, milk, fruits, vegetables and vegetable oils Agent. The off-flavor suppressor according to claim 1, wherein the isobutyl angelate is derived from Roman chamomile. An off-flavor inhibitor comprising the food and drink containing at least one food material selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils, and the off-flavor inhibitor according to claim 1 or 2. , An off-flavor-reduced food/beverage product that is contained in a proportion of 0.1 to 2 mass ppm in terms of isobutyl angelate. Food and drink containing at least one food material selected from the group consisting of soybeans, milk, fruits, vegetables and vegetable oils, wherein isobutyl angelate is added at a ratio of 0.1 to 2 ppm by mass. Flavor suppression method. The method for suppressing off-flavor according to claim 4, wherein the isobutyl angelate is derived from Roman chamomile.