JP6674198B2 - Masking agent - Google Patents

Description

  The present invention is intended to improve the bitterness, astringency, astringency and the like of bitterness, astringency, astringency and the like of foods and drinks and oral medicines, and the flavor that is too strong as the taste of foods and drinks and oral medicines, without changing the texture and basic flavor balance. The present invention relates to a masking agent that can be masked by adding a small amount.

Foods and drinks have a preferable basic flavor balance for each food and drink.
However, during the food processing steps such as heat sterilization and the addition of a preservative during the production of food and drink, and during the storage period of the food and drink, flavors that disturb the flavor balance, such as bitterness, astringency, or astringent taste, that is, miscellaneous flavors. Taste may be generated.
In such a case, processing to remove those unpleasant tastes, for example, distillation or elution may be performed, but such an operation is very complicated because it is to remove trace components, and also up to the basic flavor of food and drink. There is a possibility that it will be reduced.

In addition, some foods and beverages may have only a specific flavor that is extremely intense, thus breaking the preferable basic flavor balance of the food or beverage.
In such a case, the food ingredient having the specific flavor may not be added or processed to remove it, but the other flavors will be reduced, and the flavor balance of the food and beverage will be further broken. Become.

  Therefore, in foods and drinks having unpleasant taste, it is possible to eliminate the above-mentioned unpleasant taste without greatly disturbing the balance of the basic flavor of the food and drink, and in foods and drinks in which only a specific flavor is extremely strong. Various proposals have been made for so-called masking agents which can reduce a specific flavor that is too strong by adding only a very small amount of components.

  For example, polyglycerin condensed ricinoleate (see, for example, Patent Document 1), stevia extract (see, for example, Patent Document 2), dried mysids and / or krill extracts (for example, see Patent Document 3), and gluconic acid Non-toxic salts (see, for example, Patent Document 4) have been proposed, but the masking agent of Patent Document 1 is an emulsifier and thus often affects physical properties, and its flavor itself is poor. There is a problem that the masking agent of Patent Document 2 is effective only for foods and drinks having bitterness and astringency, and has a problem that the amount of addition is limited due to its strong sweetness. However, in addition to being effective only for bitterness, there is a problem that a relatively large amount of addition is required. There was a cormorant problem.

  In addition, whey mineral has been proposed as a masking agent capable of solving these problems. (See, for example, Patent Documents 5 and 6.) However, this whey mineral may have a slight taste depending on the amount added.

One of the most recent masking issues that has emerged here is the smell of meat in meat products.
This meat smell is not the above-mentioned unpleasant taste, nor is it a specific flavor that is too strong, but this has been an issue recently because the fishy meat and fish and shellfish have been shunned and their flavor is low. This is because they tend to be preferred.

  This tendency is not limited to meat and seafood, but it is primarily the main flavor of the food, such as milkiness of cheese and milk, extract odor of beef extract and yeast extract, and soybean odor of soup and soymilk. There can also be problems with the flavor that can be said.

  Furthermore, in meat and dairy products, where the place of origin and breeding environment, especially feed, can cause a difference in flavor, in Japan, meat and dairy products of foreign-grown meat, especially grass fed beef bred exclusively with pasture Many people say that they are worried about the unique smell of grass.

  Spices and herbs have been widely added to mask these flavors, but this method is simply a method of masking weak flavors with strong flavors, so it can be used for meat products, processed meat products, dairy products. However, it is not suitable for the purpose of enjoying the flavor of soybean food, itself.

Therefore, sucralose (patent document 7), kelp extract (patent document 8), arginine (patent document 9), allin (patent document 10), and specific yeast extract (patent document 11) are used as masking agents for meat products and dairy products. Etc. have been proposed.
However, sucralose has a problem that sweetness is felt, kelp extract has unstable quality, and arginine, alliin and a specific yeast extract have a problem that a strong specific flavor is felt.
Further, since the effects of these masking agents are weak, the required amount of addition is slightly large, which may affect the texture.

JP-A-2002-065177 JP 2005-336078 A JP-A-10-179077 Re-release 00-048475 JP 2008-054664 A JP 2008-054667 A JP 2000-157184 A JP 2007-282516 A JP 2011-254762 A JP 2012-070647 A JP 2014-000088 A

  Accordingly, an object of the present invention is to provide a taste of food and drink, a taste of food and drink, a smell of livestock meat and grass in meat products, or a smell of grass in dairy products. An object of the present invention is to provide a masking agent and a masking method that can be masked by adding a very small amount without changing the basic flavor balance.

  The present inventors have conducted various studies to achieve the above object, and as a result, have found that specific amines can solve the above problem.

  The present invention has been made based on the above findings, and provides a masking agent containing ethanolamine as an active ingredient.

  The present invention also provides a food or drink using the above masking agent.

  The present invention also provides a method for masking food and drink, which comprises adding the above-mentioned masking agent to food and drink.

  By using the masking agent of the present invention, the savory taste of food and drink, and the flavor of food and drink is too strong, especially the meat odor and grass odor in meat meat and processed meat food, or the grass odor in dairy products, Masking can be performed by adding a very small amount without changing the texture and basic flavor balance of food and drink.

Hereinafter, the present invention will be described based on preferred embodiments.
First, the ethanolamine used in the masking agent of the present invention will be described in detail.
Ethanolamine is also referred to as 2-aminoethanol or monoethanolamine, and is a kind of amines, and has a feature of containing both primary amine and primary alcohol.

  As the ethanolamine used in the present invention, ethanolamine itself may be used, or an RO membrane-treated fraction of de-lactose-deproteinized cheese whey or a dried product thereof, or a cheese whey obtained by ion-exchange treatment. The ethanolamine-containing composition obtained can be used.

The masking agent of the present invention contains the above-mentioned ethanolamine as an active ingredient.
In the masking agent of the present invention, the above-mentioned ethanolamine may be used alone as it is, or may be mixed with various additives and formulated into a powder, granule, tablet, liquid or the like form by an ordinary method and used. You may. The content of the ethanolamine in these preparations is preferably 0.05 to 100% by mass, more preferably 1 to 90% by mass, still more preferably 3 to 70% by mass, most preferably 5 to 100% by mass as a pure component. 50% by mass.

  Powders, granules, additives for formulation into tablets and the like, alginic acids, pectin, seaweed polysaccharides, thickening polysaccharides such as carboxymethylcellulose, lactose, starch, shaping such as silicon dioxide , Sweeteners such as glucose, fructose, fructose, sucrose, maltose, sorbitol, stevia, anti-caking agents such as finely divided silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate, vitamins, flavors, antioxidants Agents, brighteners, etc., and one or more of them are appropriately selected and used.

  When it is formulated into a liquid form, it can be obtained by dissolving or dispersing in a liquid. Such liquids include water, ethanol, propylene glycol and the like.

  The masking agent of the present invention can be applied to masking of various unpleasant or too strong flavors, for example, masking of bitterness, astringency, astringency, pungency and sourness, canned odor, retort odor, meat odor, fish odor, It is also suitable for masking of grass odor, soybean odor, yeast extract odor, etc. Among them, the masking agent of the present invention is particularly suitable for masking meat odor and grass odor in meat products and processed meat foods, or grass odor in milk and dairy products. Are suitable.

  Here, as the meat product or processed meat food, meat or processed food using meat or animal meat or fish meat, specifically, raw ham, grilled meat, steak, stewed, steamed, fried, fried, Tatsuta fried, fried, Kunsei, boiled pork, roast beef, hamburger, meatballs, meatballs, meatloaf, meat pate, chicken nuggets, meat croquettes, menchikatsu, chicken nanban, shyumai ingredients, dumpling ingredients, meatball ingredients, beef bowl ingredients, tsukune , Ham, ham steak, sausage, sashimi, grilled fish, boiled fish, fried fish, dried fish, kamaboko, tsumire, chikuwa, hampan, fish meat sausage, salted fish, boiled fish, delicacy, etc.

  Examples of the type of the above meat or animal meat include beef, pig, chicken, sheep, horse, deer, rabbit, wild boar, bear, and other meat and animal meat. Examples of the type of fish meat include salmon, walleye pollock, hoki, Thailand, and tuna. In addition to fish such as marlin, sardine, mackerel, horse mackerel, saury, eel, spider, hairtail, carp, crucian carp, marine fish and shellfish such as marine animals such as seals and whales, mollusks such as octopus and squid, krill, Marine crustaceans such as lobster and shrimp can be mentioned.

  In addition, as the milk and dairy products, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle milk, partially skim milk, skim milk, processed milk, cream, cream cheese, butter, cheese, concentrated whey, Ice creams, whipped cream, concentrated milk, skim-free concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, Examples include prepared milk powder, fermented milk, lactic acid bacteria drinks, milk drinks, etc., skim milk powder, protein-enriched whey powder, casein calcium, casein sodium, casein potassium, casein magnesium, whey protein concentrate, and total milk protein.

  The masking agent of the present invention can of course be used in the above meat products, processed meat foods, milk and various foods and drinks other than dairy products. Specifically, for example, miso, soy sauce, mentsuyu, sauce, dashi, pasta sauce, dressing, mayonnaise, tomato ketchup, worcestershire sauce, tonkatsu sauce, sprinkle and other seasonings, soup stock, curry roux, white sauce, ochazuke Instant cooked foods such as mushrooms and soup mushrooms, soups such as miso soup, soup, consommé soup, potage soup, processed vegetables such as pickles, potato chips, snacks such as rice crackers, bakery such as bread, confectionery bread and cookies Foods, cooked foods such as boiled foods, fried foods, grilled foods, curry, stew, gratin, rice, rice porridge, rice balls, etc., noodle foods such as pasta, udon, ramen, etc., processed fats and oils foods such as margarine, shortening, fat spread, flavor fat spread For baking confectionery, such as confectionery, flower paste and bean paste Ingredients, mixed flour for bread, mixed flour for cake, mixed flour for fried food, etc., sweets such as chocolate, candy, jelly, ice cream, gum, etc., Japanese sweets such as buns, castella, coffee, coffee milk, Black tea, milk tea, soy milk, nutritional drinks, vegetable drinks, vinegar drinks, juices, drinks such as cola, mineral water, sports drinks, and alcoholic drinks such as beer, wine, cocktails, and sours.

The amount of the masking agent of the present invention added to food or drink is not particularly limited, and is appropriately determined depending on the food or drink to be used and the strength of the masking effect required.
The preferable amount of addition is generally 0.000001 to 0.1 part by mass, more preferably 0.000005 to 0 part by mass, as a pure component of ethanolamine contained in the masking agent, per 100 parts by mass of food or drink. 0.05 parts by mass, more preferably 0.000005 to 0.01 parts by mass.

  When the food or drink is a meat product or a processed meat food, the preferred amount is 100 parts by weight of food or drink, preferably 0.000001 to 0.05 parts by mass as the pure content of ethanolamine contained in the masking agent, It is more preferably 0.000005 to 0.01 parts by mass, and still more preferably 0.00005 to 0.005 parts by mass.

  In addition, when the food or drink is milk or a dairy product, the preferred amount is 100 parts by weight of food or drink, preferably as a pure component of ethanolamine contained in the masking agent, preferably 0.00001 to 0.1 part by mass, It is more preferably 0.00005 to 0.05 parts by mass, and still more preferably 0.0001 to 0.01 parts by mass.

Next, the food and drink of the present invention will be described.
The food or drink of the present invention is a food or drink using the masking agent of the present invention.
The types of food and drink and the amount of the masking agent of the present invention added to the food and drink are as described above.

  The method of adding the masking agent of the present invention in foods and drinks is not particularly limited, and the manufacturing, processing, cooking, eating and drinking of foods and drinks, mixing with food and drink or the material thereof, spraying, spraying, dissolving, etc. It is performed by any means.

  Here, the case where the above-mentioned food and drink is a meat product or a processed meat food using meat, animal meat or fish meat will be specifically described.

  The types of the above meat, animal meat or fish meat, and the types of the above meat products and processed meat foods are as described above.

  In addition, as the form of the animal meat, animal meat or fish meat, blocks, slices, cuts, rhinoceros, mince, sticks, finely chopped, pickled meats and other meat chunks or boned meat chunks are used, but the effect is high. In order to obtain a uniform masking effect, it is preferable to use blocks, slices, rhinoceros, sticks, and finely sliced pieces, and it is particularly preferable to use a sliced product in that a uniform masking effect can be obtained from the surface to the inside.

  Further, the above-mentioned animal meat, animal meat or fish meat is not limited to raw meat, and may be a frozen product, a frozen-thawed product, a refrigerated product, a chilled product, or a molded meat or a fat-injected meat. The above-mentioned meat, animal meat or fish meat may be used as a mixture of two or more kinds of animal meat, animal meat or fish meat.

As a specific method for adding the masking agent of the present invention to the above-mentioned meat, animal meat or fish meat, the meat, animal meat or fish meat was immersed in the immersion liquid to which the masking agent was added, and then minced or sliced as necessary. After baking, boiling, frying and other methods of cooking, spraying, spraying and pouring the masking agent of the present invention before cooking, adding the masking agent of the present invention to the batter used for frying A method of adding the masking agent of the present invention to a stewed juice for producing a stew, a method of adding the masking agent of the present invention as one of the raw materials during the production of a kneaded product, and the like. It is preferable to use a method of using an immersion liquid in that a stable effect can be obtained.
Further, it is also possible by a method of adding the masking agent of the present invention when producing minced meat or molded meat, or a method of adding the masking agent of the present invention to the pickle liquid.

  In the case of using a dipping solution, batter solution or stewed juice as a method of adding the masking agent of the present invention, the concentration of ethanolamine in the solution is preferably 0.00001 to 5% by mass, more preferably 0.00005. To 2% by mass, more preferably 0.0002 to 0.5% by mass. If the amount is less than 0.00001% by mass, the above-mentioned ethanolamine content cannot be obtained in livestock meat, animal meat or fish meat, and if it exceeds 5% by mass, a concentration gradient of ethanolamine is produced in animal meat, animal meat or fish meat, and it is obtained. The texture of the meat product may not be homogeneous.

  In the case of using a dipping solution, batter solution or stewed juice, the preferred contact time is 1 minute to 24 hours, more preferably 10 minutes to 2 hours.

Here, the case where the above-mentioned food or drink is milk or dairy product, or food or drink using milk or dairy product will be specifically described.
The types of milk and dairy products are as described above.

  The above-mentioned milk or dairy product, or a specific method of adding the masking agent of the present invention to food or drink using milk or dairy product, a method of directly adding the masking agent of the present invention to milk or dairy product, milk Method of adding the masking agent of the present invention during the production of food and drink using milk and dairy products, and further, a method of spraying, spraying and injecting the masking agent of the present invention on food and drink using milk and dairy products And the like.

Next, the masking method of the present invention will be described.
The masking method of the present invention is a method of adding the above-mentioned masking agent of the present invention when manufacturing a food or drink.
The method and amount of the masking agent added to the food or drink are as described above.

The masking agent of the present invention can also be used for masking pharmaceuticals.
The drug is not particularly limited as long as it is an oral drug, and includes, for example, case drugs, gastrointestinal drugs, headache drugs, dentifrices and the like.
The amount and method of adding the masking agent of the present invention to pharmaceuticals are the same as those described above for food and drink.

<Manufacture and evaluation of masking agents and food and beverages>
[Examples 1 to 7]
Ethanolamine and water were dissolved and mixed in the formulation shown in [Table 1] to prepare masking agents A to C of the present invention. (Examples 1 to 3)
The obtained masking agent was subjected to the following evaluation test 1 (hamburger), evaluation test 2 (cream cheese sauce), evaluation test 3 (soymilk), and evaluation test 4 (consomme onion soup). (Examples 4 to 7)

[Example 4] [Evaluation test 1]
60 parts by mass of ground beef from Australia, 25 parts by mass of minced roast onion, 6 parts by mass of whole egg (net), 6 parts by mass of milk, 2.34 parts by mass of bread crumbs, 0.6 parts by mass of salt, 0.06 parts by mass of pepper, Then, 0.005 parts by mass of the masking agent A is put into a mixer bowl, mixed at a low speed for 1 minute using a table mixer, divided into 160 g and rounded into an oval shape, and then placed in a fixed oven (set temperature: 190 ° C.) for 10 minutes. It was baked to obtain a hamburger A, which is a food or drink of the present invention, containing 0.00015 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of the food or drink.
Similarly, the addition amount of the masking agent A was changed from 0.005 parts by mass to 0.04 parts by mass, and the hamburger B of the present invention containing 0.0012 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. Further, a hamburger C according to the present invention was obtained in which the amount of the masking agent A was changed to 0.15 parts by mass, and which contained 0.0045 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink.
On the other hand, a hamburger D for comparison was obtained by the same blending and production method except that the masking agent A was not added.
Here, when the hamburgers A to C of the present invention and the hamburger D for comparison were tasted, the hamburgers A to C of the present invention changed the texture and the basic flavor balance as compared with the hamburger D for comparison. The meat odor and the grass odor were reduced without any problem, and it was extremely easy to eat.

[Example 5] [Evaluation test 2]
To 75 parts by mass of New Zealand cream cheese (New Zealand cream cheese: manufactured by Anchor), 25 parts by mass of milk was added little by little and mixed until smooth. Here, 0.003 parts by mass of the masking agent B is added, and the mixture is further mixed until homogenous, and contains 0.0012 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food or drink. Thus, cream cheese sauce A, which is a food or drink of the present invention, was obtained.
Similarly, the amount of the masking agent B was changed from 0.003 parts by mass to 0.009 parts by mass, and the cream cheese of the present invention containing 0.0036 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. Source B, and the addition amount of masking agent B was changed from 0.003 parts by mass to 0.018 parts by mass. The present invention contains 0.0072 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. A cream cheese sauce C was obtained.
On the other hand, a cream cheese sauce D for comparison was obtained by the same blending and production method except that the masking agent B was not added.
Here, when the cream cheese sauces A to C of the present invention and the cream cheese sauce D for comparison were tasted, the cream cheese sauces A to C of the present invention were all compared with the cream cheese sauce D for comparison. The grass odor was reduced without changing the texture and basic flavor balance, and it was extremely easy to eat.

[Example 6] [Evaluation test 3]
To 100 parts by mass of soymilk (delicious unadjusted soymilk: made by Kikkoman Beverage), 0.001 parts by mass of the above masking agent C was added and mixed until homogeneous, and ethanolamine was added as a pure component to 100 parts by mass of food and drink to obtain 0.1%. A soymilk A, which is a food or drink of the present invention, containing 00001 parts by mass of soymilk A was obtained.
Similarly, the amount of the masking agent C was changed from 0.001 parts by mass to 0.015 parts by mass. The soymilk B of the present invention containing 0.00015 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. Further, the amount of the masking agent C was changed from 0.001 part by mass to 0.1 part by mass, and the soymilk C of the present invention containing 0.001 part by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. I got
On the other hand, a soymilk D for comparison to which no masking agent C was added was prepared.
Here, when the soymilk A to C of the present invention and the soymilk D for comparison were subjected to comparative tasting, the soymilk A to C of the present invention changed the texture and the basic flavor balance as compared with the soymilk D for comparison. The bean odor was reduced without any problem, and it was extremely easy to drink.

[Example 7] [Evaluation test 4]
1.25 parts by mass of Western-style soup broth (Ajinomoto KK Consomme (salted Hikaeme): Ajinomoto), 0.2 parts by mass of sodium chloride, 0.55 parts by mass of potassium chloride, 0.35 parts by mass of onion powder, 0. 2 parts by mass, 0.1 part by mass of garlic powder, 0.1 part by mass of yeast extract (Wellnex YN-1: manufactured by Fuji Food Industry), 0.04 part by mass of sodium glutamate, 0.01 part by mass of white pepper, masking agent 0.01 parts by mass of A was dissolved in 97.19 parts by mass of water. This is a food and drink of the present invention, which is put into a pan and boiled, and then water of the evaporation content is added to 100 parts by mass, and 0.0003 parts by mass of ethanolamine is contained as a pure component with respect to 100 parts by mass of the food and drink. Consomme onion soup A was obtained.
Similarly, the addition amount of the masking agent A was changed from 0.01 parts by mass to 0.1 parts by mass, and the addition amount of water was changed from 97.19 parts by mass to 97.1 parts by mass. Consommeonion soup B of the present invention containing 0.003 parts by mass of ethanolamine as a pure component, the amount of masking agent A added from 0.01 parts by mass to 0.3 parts by mass, and the amount of water added to 97.70 parts by mass. The consomeionion soup C of the present invention containing 0.009 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink was changed from 19 parts by mass to 96.9 parts by mass.
On the other hand, a consommeon soup D for comparison was obtained by the same blending and production method except that the masking agent A was not added and the amount of water was changed from 97.19 parts by mass to 97.2 parts by mass.
Here, the above-mentioned consommeonion soups A to C and a comparative consommeonion soup D were subjected to comparative tasting, and the consommeonion soups A to C of the present invention were all compared with the consommeonion soup D for comparison. The unpleasant taste was reduced without changing the texture and the basic flavor balance, and it was extremely easy to eat.

Claims (2)

Ethanolamine is used as an active ingredient, and the amount added to food or beverage is 0.000001 to 0.1 part by mass as a pure component of ethanolamine contained in the masking agent with respect to 100 parts by mass of food or beverage. A masking agent for the smell of livestock , meat, grass, soy milk, or consommeonion soup . Livestock meat smell, grass , wherein the masking agent according to claim 1 is added in an amount of 0.000001 to 0.1 part by mass as pure ethanolamine contained in the masking agent with respect to 100 parts by mass of food or drink. A method for masking the smell, the soy smell of soy milk, or the unpleasant taste of consommeonion soup .