JP4695100B2 - Off-flavor / odour-improving agent derived from animal or vegetable protein or its degradation product - Google Patents

Description

  The present invention relates to a sourness-improving agent that alleviates the stimulating sourness derived from foods and drinks, fermented lactic acid bacteria, or vinegared beverages containing an acidity / odour odor-improving agent or acidulant derived from animal or plant protein or a degradation product thereof.

  Proteins, which are the main constituents of the human body, play an important role in the field of foods and drinks, and not only in terms of nutritional properties but also in physical properties such as binding properties, foaming properties, and emulsifying properties. Or, it is often used in terms of physiological functions such as suppression of blood pressure rise. For example, collagen, collagen peptides, and gelatin, which are the main components of animal proteins or their degradation products, are the main components of connective tissue of the dermis and have high moisturizing properties, so they expect cosmetic effects such as collagen. It is widely used in cosmetics, health foods, beverages and confectionery. In addition, for example, casein or its degradation product, which is the main component of milk protein contained in milk, has high nutritional value and has excellent solubility, emulsification and binding properties at low temperatures. For this purpose, it is used in infant formula, dairy products, health foods, liquid coffee whiteners, processed meat products, and the like. Furthermore, for example, soy protein and soy peptide, which are representative of vegetable proteins, are nutritionally excellent and have physiological functions such as cholesterol-reducing action and are applied to various health foods. ing.

  However, some animal and plant proteins or their degradation products have an unpleasant odor or an unpleasant taste. In particular, the casein and collagen described above each have a peculiar taste and odor which are generally referred to as casein odor and collagen odor. Therefore, there is a problem that the amount and range of use thereof are limited. In addition, soy protein has a peculiar smell of blue odor, and soy peptide has a peculiar bitter taste of a decomposed product, and has a problem that its use is restricted.

  In order to solve the above problems, various methods have been conventionally proposed. Examples of the method for removing the odor of casein and collagen include a method of adding whey minerals to sodium caseinates (see Patent Document 1), and stirring and washing a casein dispersion at a predetermined shear rate to have casein. A method of removing odorous substances by transferring them to alkaline water or the like (see Patent Document 2), a method of masking the collagen odor by containing sucralose (see Patent Document 3), a method of using chlorogenic acid (see Patent Document 4) In addition, a method of adding ethyl decanoate (see Patent Document 5), a method of adding ethyl octanoate (see Patent Document 6), and the like have been proposed. Examples of methods for improving the off-flavor and off-flavor of soy protein and soy peptide include, for example, a method of improving the flavor by adding tea polyphenols to a dry soy protein-containing food (see Patent Document 7), A method for improving the taste of soybean products by adding an extract (see Patent Document 8) has been proposed.

  Furthermore, acidulants are usually used for foods and drinks with the expectation of sourness and antiseptic effects. However, the acidity and pungent odor derived from the acidulant may impair the flavor of the food and drink. Therefore, in order to improve the stimulating sourness derived from such an acidulant, for example, a method of masking sourness using a high-intensity sweetener in an amount below the sweetness threshold (see Patent Document 9), plant A method of blending a derived protein hydrolyzate (see Patent Document 10), a method of adding 5'-sodium uridylate and / or 5'-sodium cytidylate (see Patent Document 11), and the like have been proposed.

JP-A-8-56583 JP 2000-270782 A JP 2000-152757 A JP 2003-210119 A JP 2006-197857 A JP 2006-197856 A JP-A-8-103225 JP 2005-253349 A JP-A-10-215793 JP 2002-101845 A JP 2005-348748 A

  The above-described conventionally proposed methods for improving off-flavors and off-flavors derived from animal and plant proteins or their degradation products, or stimulating sourness derived from sourness, are not satisfactory, although they exhibit some effect. . Therefore, the object of the present invention is to improve the taste and taste of odors derived from animal and plant proteins or degradation products thereof, or foods and drinks, fermented lactic acid bacteria or vinegar beverages containing acidulants. It is to provide improvers and methods for their improvement.

The present inventors have made intensive studies for solving the above problems, this, conventionally, food or beverage containing an acid seasoning phenyl ethyl methyl ether, which is used as perfuming ingredient, lactic acid bacteria fermentation product, such as yoghurt or It has been found that by adding to a vinegar beverage, the stimulating sourness derived from a food / beverage product containing a sour agent, a fermented lactic acid bacterium or a vinegar beverage can be improved, and the present invention has been completed.

Thus, the present invention provides a sourness improving agent that alleviates the stimulating sourness derived from a food, beverage, lactic acid bacteria fermented product, or vinegar beverage containing an acidulant characterized by containing phenylethyl methyl ether as an active ingredient. It is to provide.

  Furthermore, this invention is the food / beverage containing the sour agent characterized by mix | blending phenylethyl methyl ether in the ratio of 0.01ppb-10ppb with respect to the food / beverage products containing a sour agent, lactic-acid-bacteria fermented material, or a vinegar drink. The method of improving the acidity which relieves the stimulating acidity derived from a product, lactic-acid-bacteria fermented material, or a vinegar drink is provided.

According to the present invention, food products containing acid seasoning, by the addition of phenyl ethyl methyl ether lactobacillus fermentation product or vinegar beverages such as yogurt, foods and beverages containing acidulant, the lactic acid bacteria fermentation product or vinegar beverage The stimulating sourness which originates can be relieved. Thus, the present invention provides a sourness improving agent that alleviates the stimulating sourness derived from a food, beverage, lactic acid bacteria fermented product, or vinegar beverage containing an acidulant characterized by containing phenylethyl methyl ether as an active ingredient. It is to provide.

  Hereinafter, the improving agent of the present invention will be described in more detail.

  As described above, the stimulant sourness improving agent derived from the food / beverage products, the lactic acid bacteria fermented product or the vinegar beverage containing the taste / odour odor improving agent or acidulant derived from the animal or plant protein of the present invention or a degradation product thereof, By adding phenylethyl methyl ether as an active ingredient and adding such an improving agent to foods and drinks containing animal and plant proteins or degradation products thereof, foods and drinks containing acidulants, fermented lactic acid bacteria such as yogurt, vinegar drinks, etc. These unpleasant nasty taste / odour or stimulating sourness can be reduced, and furthermore, an excellent effect can be obtained in that their return odor is also effectively suppressed. The reason why these effects can be obtained is that phenylethyl methyl ether denatures and inactivates the off-flavor and off-flavor components of animal and plant proteins or their degradation products, and further, is due to the masking effect due to the flavor of phenyl ethyl methyl ether itself. It is done.

  Phenyl ethyl methyl ether used in the improving agent of the present invention is also called as methyl phenyl ethyl ether, and is a fragrance component usually used in floral-based blended fragrances and the like. And product knowledge ", published by Chemical Industry Daily Co., Ltd., page 365), commercially available products can be used. In the improving agent of the present invention, phenylethyl methyl ether may be used directly as it is, or may be used in the form of a composition with an appropriate diluent or carrier. Examples of such diluents or carriers include solid diluents or carriers such as gum arabic, dextrin, glucose, cyclodextrin, sucrose, etc., liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, surfactants, etc. Can be mentioned. Using such a diluent or carrier, phenylethyl methyl ether can be made into liquid, emulsion, paste, powder, granule and other appropriate dosage forms. In addition, the dosage form of the improving agent of the present invention may be determined as appropriate according to the animal or vegetable protein to be applied or its degradation product, food or drink containing acidulant, and the like.

  The animal and plant protein and its degradation product to which the improving agent of the present invention is applied are a protein and its degradation product contained in animal and vegetable foods, and a composition containing them, specifically, collagen, collagen peptide, gelatin , Soy protein, soy peptide, milk protein and the like. Milk protein is various proteins contained in milk and compositions containing them. Specifically, casein, α-lactalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk protein (TMP), milk protein peptide, etc. are mentioned. Casein includes lactate casein, acid casein, rennet casein, caseinate, and casein degradation products.

  As the acidulant to which the present invention is applied, it is usually an acidulant that feels the acidity used in foods and drinks, for example, acetic acid, propionic acid, adipic acid, citric acid, gluconodeltalactone, gluconic acid, Examples thereof include tartaric acid, fumaric acid, monosodium fumarate, succinic acid, malic acid, lactic acid, phosphoric acid, ascorbic acid and salts thereof. Examples of fermented lactic acid bacteria include yogurt, cream cheese, and cottage cheese.

  Examples of foods and drinks containing animal and plant proteins of the present invention or their degradation products and acidulants include various processed foods such as nutritive foods, health foods, meat foods, marine products, dressings, mayonnaise, sauces, ketchups, etc. Seasonings; infant formula (whole milk powder, skim milk powder), yogurt, ice cream, process cheese, coffee whitener and other dairy products; cream soup, curry and other cooked foods; infant formula, soy milk, cream liqueur, milk Beverages such as soft drinks, carbonated drinks, fruit juice drinks, lactic acid bacteria drinks; confectionery such as creaming powder, cakes, cookies, buns, jelly, tablet candy, candy, snack products; noodles such as udon, ramen, pasta; capsule products; And cosmetics.

  In order to obtain the effects of the present invention, the improver of the present invention may be blended with food and drink containing animal and plant proteins or their degradation products, or acidulants, and the blending time, blending method, etc. are not limited. The amount of the improving agent of the present invention is not particularly limited, but when the application target is an animal or vegetable protein or a degradation product thereof, the amount of food or drink containing the animal or vegetable protein or the degradation product is usually The amount of phenylethyl methyl ether is 0.01 ppb to 1 ppm, preferably 0.1 ppb to 0.1 ppm. When the amount of phenylethyl methyl ether is less than 0.01 ppb, there is almost no effect of suppressing off-flavors and off-flavors, and when it exceeds 1 ppm, the flavor of phenylethyl methyl ether itself becomes too strong and disadvantages arise. In addition, in the case of foods and drinks containing casein or collagen among plant proteins or their degradation products, synergistically improving taste and odor by using chlorogenic acid in addition to phenylethyl methyl ether This is preferable. As the usage-amount of this chlorogenic acid, it can usually be set as the range of 0.1 ppm-10 ppm with respect to the quantity of the food / beverage products containing casein or collagen.

  In addition, when the application target is a food or drink containing a sour agent, a fermented lactic acid bacterium or a vinegar drink, phenylethyl methyl ether is usually 0 with respect to the amount of the food or drink containing a sour agent, a fermented lactic acid bacterium or a vinegar drink. 0.01ppb to 10ppb, preferably in an amount ranging from 0.1ppb to 1ppb. When the amount of phenylethyl methyl ether is less than 0.01 ppb, there is almost no effect of alleviating the sour acidity, and when it exceeds 10 ppb, the flavor of phenylethyl methyl ether itself becomes too strong, resulting in inconvenience.

  Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1: Reduction effect of casein odor Phenyl ethyl methyl ether (hereinafter referred to as improving agent 1) with respect to a skim milk powder solution comprising 8% by weight of skim milk powder (containing 27.2% by weight of casein) and 92% by weight of soft water Were added at the ratios shown in Table 1 below, and the casein odor was subjected to sensory evaluation by 10 well-trained panelists, and the average evaluation results are shown in Table 1. The symbols for comprehensive evaluation in Table 1 are as follows.

Overall evaluation X: An unpleasant odor derived from casein is strongly felt.
Δ: Slightly unpleasant odor derived from casein. Or the flavor of the improving agent 1 is too strong.
○: Casein-derived odors and odors are well suppressed.

  As shown in Table 1, the unpleasant taste and odor derived from casein was effectively suppressed by blending the improver 1 of the present invention.

Example 2: Collagen odor reducing effect Deodorized collagen (Hasegawa Fragrance Co., Ltd., trade name: Collagen TH40-P containing 40% by weight) 3% by weight, Three Sugar HF55 (Gunei Chemical Industry Co., Ltd., trade name) 10% by weight In the following Table 2, phenylethyl methyl ether (hereinafter referred to as an improving agent 1) was added to a collagen solution consisting of 0.19% by weight of citric acid, 0.03% by weight of trisodium citrate, and 86.78% by weight of soft water. Are added in the proportions described above, and the sensory evaluation of the collagen odor is performed by 10 well-trained panelists, and the average evaluation results are shown in Table 2. The symbols for comprehensive evaluation in Table 2 are as follows.

Comprehensive evaluation X: Unpleasant smell derived from collagen is strongly felt.
Δ: Somewhat unpleasant odor derived from collagen. Or the flavor of the improving agent 1 is too strong.
○: Collagen-derived taste and odor are well suppressed.

  As shown in Table 2, unpleasant taste and odor derived from collagen were effectively suppressed by blending the improver 1 of the present invention.

Example 3: Effect of reducing soybean odor 0.1 ppm of phenylethyl methyl ether (hereinafter referred to as improver 1) was added to a 5 wt% soy protein aqueous solution prepared by adding 19 g of soft water per 1 g of soy protein. . The taste was evaluated by 10 expert panelists using the soy protein aqueous solution to which the improver 1 was not added as a control. As a result, all the professional panelists evaluated that the soy protein aqueous solution to which the improving agent 1 was added had a markedly suppressed soybean-specific blue odor in the control soy protein aqueous solution.

Example 4: Relaxation effect of sourness In Table 3 below, phenylethyl methyl ether (hereinafter referred to as an improving agent 1) is described with respect to an aqueous solution in which 0.6% by weight of ascorbic acid is dissolved in 99.4% by weight of soft water. The sourness was sensory-evaluated by 10 well-trained panelists, and the average evaluation results are shown in Table 3. The symbols for comprehensive evaluation in Table 3 are as follows.

Comprehensive evaluation x: The strong sourness derived from ascorbic acid is strongly felt.
(Triangle | delta): Stimulating acidity derived from ascorbic acid is somewhat felt. Or the flavor of the improving agent 1 is too strong.
○: Stimulating sourness derived from ascorbic acid is alleviated.

  As shown in Table 3, the stimulating sourness derived from ascorbic acid was remarkably eased by blending the improving agent 1 of the present invention.

Claims (2)

A sourness improving agent that alleviates the stimulating sourness derived from foods and drinks, fermented lactic acid bacteria, or vinegar beverages containing an acidulant characterized by containing phenylethyl methyl ether as an active ingredient. A food / beverage product containing a sour agent, a fermented lactic acid bacterium, or a lactic acid bacteria fermented product, characterized in that phenylethyl methyl ether is blended at a ratio of 0.01 ppb to 10 ppb with respect to a food / beverage product containing a sour agent, a fermented lactic acid bacterium or a vinegar beverage. A method for improving sourness to alleviate the stimulating sourness derived from vinegar beverages.