JP6810821B1 - An agent for improving offensive odors derived from milk protein - Google Patents
An agent for improving offensive odors derived from milk protein Download PDFInfo
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- 235000019645 odor Nutrition 0.000 title description 24
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- USIUVYZYUHIAEV-UHFFFAOYSA-N diphenyl ether Chemical compound C=1C=CC=CC=1OC1=CC=CC=C1 USIUVYZYUHIAEV-UHFFFAOYSA-N 0.000 claims abstract description 49
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Landscapes
- Dairy Products (AREA)
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Abstract
【課題】乳タンパク質含有飲食品における乳タンパク質に由来する異味異臭を効果的にマスキングできる改善剤及び改善方法を提供することである。【解決手段】ジフェニルオキシド及びｃｉｓ−３−ヘキセノールからなる群より選ばれる１種以上からなる乳タンパク質に由来する異味異臭の改善剤である。【選択図】なしPROBLEM TO BE SOLVED: To provide an improving agent and an improving method capable of effectively masking an offensive odor derived from milk protein in a food or drink containing milk protein. SOLUTION: This is an agent for improving an off-taste and off-flavor derived from a milk protein consisting of one or more selected from the group consisting of diphenyl oxide and cis-3-hexenol. [Selection diagram] None
Description
本発明は、乳タンパク質に由来する異味異臭の改善剤、当該改善剤を含有する香料組成物、当該改善剤又は香料組成物が所定量添加された乳タンパク質含有飲食品、乳タンパク質に由来する異味異臭の改善方法、並びに乳タンパク質含有飲食品の製造方法に関する。
詳しくは、ジフェニルオキシド及びｃｉｓ−３−ヘキセノールからなる群より選ばれる１種以上からなる、乳タンパク質に由来する異味異臭の改善剤とその応用に関する。
The present invention relates to an agent for improving off-flavors and offensive odors derived from milk protein, a flavor composition containing the improver, milk protein-containing foods and drinks to which a predetermined amount of the improver or perfume composition is added, and off-flavors derived from milk protein. The present invention relates to a method for improving an offensive odor and a method for producing a food or drink containing milk protein.
More specifically, the present invention relates to an agent for improving an off-taste and off-flavor derived from milk protein, which comprises one or more selected from the group consisting of diphenyl oxide and cis-3-hexenol, and its application.
牛やヤギなどの酪農動物の乳汁に含まれる乳タンパク質の主体をなすカゼインやホエイ（乳清）は、高い栄養価を有するとともに、低温での優れた溶解性、乳化性、結着性を有することから、これらの機能を目的として、育児粉乳、乳製品、健康食品の他、液状のコーヒーホワイトナー、畜肉加工品等に利用されている。 Casein and whey (whey), which are the main constituents of milk protein contained in the milk of dairy animals such as cows and goats, have high nutritional value and excellent solubility, emulsification, and binding properties at low temperatures. Therefore, for the purpose of these functions, it is used for milk powder for raising children, dairy products, health foods, liquid coffee whiteners, processed livestock meat products, and the like.
特に、近年は、各種競技スポーツの基礎トレーニングとして、筋力の増大や筋肉の増量などを目的としたウエイトトレーニングが採用されている。
また、スポーツ競技者以外でも、肉体能力の維持・強化や健康保持、理想の体型づくりなどを目的としたフィジカルトレーニング（ｐｈｙｓｉｃａｌ ｔｒａｉｎｉｎｇ）、フィジカル・エクササイズ（ｐｈｙｓｉｃａｌ ｅｘｅｒｃｉｓｅ）やフィットネスに励む人口が増えている。
In particular, in recent years, weight training for the purpose of increasing muscle strength and increasing muscle mass has been adopted as basic training for various competitive sports.
In addition to athletes, an increasing number of people are engaged in physical training, physical exercise, and fitness for the purpose of maintaining / strengthening physical abilities, maintaining good health, and creating an ideal body shape. ..
こうしたトレーニングの際に、筋肉質な体型を維持するため、タンパク質を主成分とするタンパク質補給食品（プロテインパウダー）の利用が高まっている。
さらに、機能性を強調してヨーグルトなどの乳製品に牛乳由来のプロテインを添加した新商品も登場している。
市販されているプロテインにおいて牛乳を原料とする乳タンパク質（ミルクプロテイン）として、ホエイプロテインとカゼインプロテインがある。
During such training, the use of protein-based protein supplements (protein powders) is increasing in order to maintain a muscular body shape.
In addition, new products that emphasize functionality and add milk-derived protein to dairy products such as yogurt have also appeared.
Among commercially available proteins, whey protein and casein protein are examples of milk protein (milk protein) made from milk.
しかしながら、製造工程で濃縮や乾燥の加工を経た乳タンパク質は、いわゆるカゼイン臭やホエイ臭として知られる特有の異味異臭（オフフレーバー）を有し、摂取する際の味の悪さ、不快感という欠点がある。そのため、飲食時の嗜好性が悪いという問題があった。 However, milk protein that has been concentrated and dried in the manufacturing process has a peculiar off-flavor, which is known as a so-called casein odor or whey odor, and has the drawbacks of bad taste and discomfort when ingested. is there. Therefore, there is a problem that the palatability at the time of eating and drinking is poor.
そこで、上記問題点を解決するため、従来、種々の方法が提案されている。
カゼインが有する臭いを除去する方法としては、例えば、カゼインナトリウム類に乳清ミネラルを添加する方法（特許文献１）、カゼイン分散溶液を所定の剪断速度で攪拌洗浄して、カゼインの有する臭気物質をアルカリ水等に移行させて除去する方法（特許文献２）、クロロゲン酸を使用する方法（特許文献３）、エチルデカノエートを添加する方法（特許文献４）、フェニルエチルメチルエーテルを添加する方法（特許文献５）、が提案されている。
上記に提案された乳タンパク質に由来する異味異臭の改善方法は、ある程度の効果を発揮するものの、多くの消費者が十分満足できるものではなかった。
そこで、乳タンパク質が有する異味異臭のさらなる改善方法が要望されている。
Therefore, in order to solve the above problems, various methods have been conventionally proposed.
Examples of the method for removing the odor of casein include a method of adding whey minerals to sodium casein (Patent Document 1), and stirring and washing the casein dispersion solution at a predetermined shear rate to remove the odorous substance of casein. Method of transferring to alkaline water or the like to remove (Patent Document 2), method of using chlorogenic acid (Patent Document 3), method of adding ethyl decanoate (Patent Document 4), method of adding phenylethyl methyl ether (Patent Document 5) has been proposed.
Although the method for improving the off-flavor and off-flavor derived from the milk protein proposed above exerts some effect, it has not been sufficiently satisfied by many consumers.
Therefore, there is a demand for a method for further improving the off-flavor and off-flavor of milk protein.
本発明の目的は、乳タンパク質含有飲食品における乳タンパク質に由来する異味異臭（いわゆるカゼイン臭やホエイ臭など）を効果的にマスキングできる改善剤及び改善方法を提供することである。 An object of the present invention is to provide an improving agent and an improving method capable of effectively masking offensive odors (so-called casein odor, whey odor, etc.) derived from milk protein in milk protein-containing foods and drinks.
本発明者は、乳タンパク質由来の異味異臭マスキングに寄与する成分を検討したところ、意外にも、従来香料成分として飲食品に使用されているジフェニルオキシド又はｃｉｓ−３−ヘキセノールが、これら成分自体の香味を感じる濃度のみならず、香味を感じさせない程度の微量を添加した場合にも、乳タンパク質含有飲食品における乳タンパク質に由来する異味異臭をマスキングして改善する優れた作用効果を奏することを見出し、本発明を完成するに至った。
なお、本明細書において特に記載のない限り、「％」は全て質量ベースの割合である。
When the present inventor examined the components that contribute to masking of off-flavors and off-flavors derived from milk protein, surprisingly, diphenyloxide or cis-3-hexenol, which are conventionally used in foods and drinks as flavor components, are found in these components themselves. It was found that not only the concentration at which the flavor is perceived, but also when a small amount that does not perceive the flavor is added, it exerts an excellent action and effect of masking and improving the off-flavor and off-flavor derived from milk protein in foods and drinks containing milk protein. , The present invention has been completed.
Unless otherwise specified in the present specification, "%" is a mass-based ratio.
すなわち本発明は、以下のとおりである。
〔１〕ジフェニルオキシド及びｃｉｓ−３−ヘキセノールからなる群より選ばれる１種以上からなる乳タンパク質に由来する異味異臭の改善剤。
〔２〕ジフェニルオキシドを含有する上記の異味異臭の改善剤。
〔３〕上記の異味異臭の改善剤を含有する香料組成物。
〔４〕上記の異味異臭の改善剤又は香料組成物が、乳タンパク質１ｇ当たり、ジフェニルオキシドとして１．０×１０-19ｇ〜３．０×１０-3ｇ、ｃｉｓ−３−ヘキセノールとして１．０×１０-14ｇ〜０．０３ｇ添加された乳タンパク質含有飲食品。
That is, the present invention is as follows.
[1] An agent for improving off-flavor and off-flavor derived from a milk protein consisting of one or more selected from the group consisting of diphenyl oxide and cis-3-hexenol.
[2] The above-mentioned agent for improving off-flavor and off-flavor containing diphenyl oxide.
[3] A fragrance composition containing the above-mentioned agent for improving off-flavor and off-flavor.
[4] The above-mentioned off-flavor and off-flavor improving agent or flavor composition is 1.0 × 10 -19 g to 3.0 × 10 -3 g as diphenyl oxide and cis-3-hexenol as diphenyl oxide per 1 g of milk protein. 0 × 10 -14 g to 0.03 g of milk protein-containing food and drink added.
〔５〕上記の異味異臭の改善剤又は香料組成物を、乳タンパク質含有飲食品に、乳タンパク質１ｇ当たり、ジフェニルオキシドとして１．０×１０-19ｇ〜３．０×１０-3ｇ、ｃｉｓ−３−ヘキセノールとして１．０×１０-14ｇ〜０．０３ｇ添加することを特徴とする、乳タンパク質含有飲食品における乳タンパク質に由来する異味異臭の改善方法。
〔６〕乳タンパク質含有飲食品を製造する工程において、上記の異味異臭の改善剤又は香料組成物を、乳タンパク質含有飲食品に、乳タンパク質１ｇ当たり、ジフェニルオキシドとして１．０×１０-19ｇ〜３．０×１０-3ｇ、ｃｉｓ−３−ヘキセノールとして１．０×１０-14ｇ〜０．０３ｇ添加することを特徴とする、乳タンパク質含有飲食品の製造方法。
[5] The above-mentioned off-flavor and off-flavor improving agent or flavor composition is applied to foods and drinks containing milk protein as diphenyl oxide 1.0 × 10 -19 g to 3.0 × 10 -3 g per 1 g of milk protein, cis. A method for improving an offensive odor derived from milk protein in a food or drink containing milk protein, which comprises adding 1.0 × 10 -14 g to 0.03 g as -3-hexenol.
[6] In the step of producing a milk protein-containing food or drink, the above-mentioned off-flavor and offensive odor improving agent or flavor composition is added to the milk protein-containing food or drink as diphenyloxide 1.0 × 10 -19 g per 1 g of milk protein. A method for producing a whey protein-containing food or drink, which comprises adding 1.0 × 10 -14 g to 0.03 g as ~ 3.0 × 10 -3 g and cis-3-hexenol.
乳タンパク質を含有する飲食品に、本発明の改善剤を添加すると、乳タンパク質に由来する異味異臭（主にカゼイン臭やホエイ臭）をマスキングして飲食品の香味を改善することができる。
しかも、有効成分であるジフェニルオキシド又はｃｉｓ−３−ヘキセノール自体の香味を感じられない濃度でも、飲食品を美味しく摂取することができる。
When the improving agent of the present invention is added to foods and drinks containing milk protein, the flavor of foods and drinks can be improved by masking off-flavors and offensive odors (mainly casein odor and whey odor) derived from milk protein.
Moreover, the food and drink can be ingested deliciously even at a concentration at which the flavor of the active ingredient diphenyl oxide or cis-3-hexenol itself cannot be felt.
また、本発明の異味異臭改善剤は、飲食品の種類に応じて添加量を任意に調整することができ、かつ飲食品の任意の製造工程で、飲食品用の香料と共に添加することが可能であり、その取り扱いが簡便である点でも優れる。
改善剤の有効成分であるジフェニルオキシド及びｃｉｓ−３−ヘキセノールは、既存の市販されている香料成分であり、入手も容易で、経済性にも優れている。
In addition, the amount of the off-flavor and off-flavor improving agent of the present invention can be arbitrarily adjusted according to the type of food and drink, and can be added together with the flavor for food and drink in any manufacturing process of food and drink. It is also excellent in that it is easy to handle.
Diphenyl oxide and cis-3-hexenol, which are the active ingredients of the improving agent, are existing commercially available fragrance ingredients, are easily available, and are excellent in economy.
以下に本発明を実施の形態に即して詳細に説明する。
〔１〕異味異臭改善剤の有効成分
本発明の乳タンパク質に由来する異味異臭の改善剤の有効成分は、ジフェニルオキシド及びｃｉｓ−３−ヘキセノールからなる群より選ばれる１種以上であり、それぞれ単独で使用、あるいは両成分を併用することができる。
Hereinafter, the present invention will be described in detail according to the embodiments.
[1] Active ingredient of the offensive odor improving agent The active ingredient of the offensive odor improving agent derived from the milk protein of the present invention is one or more selected from the group consisting of diphenyl oxide and cis-3-hexenol, and each of them is used alone. Can be used in, or both components can be used in combination.
（１）ジフェニルオキシド
ジフェニルオキシド（Diphenyl oxide; CAS No.:101-84-8；別名ジフェニルエーテル）は、フローラルグリーン、金属的なゼラニウム様香気を有する無色透明な結晶又は油状液体である。工業的にはカリウムフェノキシドと臭化ベンゼン又はクロロベンゼンとの加熱反応で合成されており、自然界ではマスカットグレープ、グリルした牛肉、緑茶、ポテトチップス、ソバの実、バーボンバニラ、レモンバームに存在することが報告されている。
特にゼラニウム、ローズタイプの香調に最適であり、通常は香粧品用の香料として、石鹸、洗剤や家庭用品に使用されている。
(1) Diphenyl oxide Diphenyl oxide (CAS No .: 101-84-8; also known as diphenyl ether) is a colorless transparent crystal or oily liquid having a floral green, metallic geranium-like aroma. Industrially synthesized by heating reaction of potassium phenoxide with benzene bromide or chlorobenzene, it is reported to be present in muscat grapes, grilled beef, green tea, potato chips, buckwheat berries, bourbon vanilla, and lemon balm in nature. Has been done.
It is particularly suitable for geranium and rose type fragrances, and is usually used as a fragrance for cosmetics in soaps, detergents and household products.
（２）ｃｉｓ−３−ヘキセノール
ｃｉｓ−３−ヘキセノール（cis-3-hexenol；CAS No. 928-96-1）は、特有の青臭さを有する液体であり、青葉アルコール（leaf alcohol）と称されるように、グリーン香の代表的香料である。当初、紅茶や緑茶の香り成分として見出されたが、日本産ハッカをはじめ多くの樹木の生葉、野菜や果実などに広く存在することがわかり、植物特有の新鮮な青臭みを与える化合物である。工業的には、石油化学工業の副産物である１，２−ブタジエンを原料として製造される他、各種の製法が考案されている。
(2) cis-3-hexenol cis-3-hexenol (CAS No. 928-96-1) is a liquid having a peculiar green odor and is called leaf alcohol. As you can see, it is a typical fragrance of green scent. Initially, it was found as a scent component of black tea and green tea, but it was found to be widely present in the fresh leaves, vegetables and fruits of many trees including Japanese hackers, and it is a compound that gives a fresh green odor peculiar to plants. .. Industrially, it is produced using 1,2-butadiene, which is a by-product of the petrochemical industry, as a raw material, and various production methods have been devised.
通常の香料としては、ミント、フルーツ、野菜系香料に新鮮さとグリーン調を与える目的で用いられ、飲料、アイスクリーム、キャンディー、焼き菓子などに１．０〜５．０ｐｐｍの濃度で適用される。
なお、３−ヘキセノールのｔｒａｎｓ体も同様にグリーン香の香料として使用されるが、乳タンパク質に由来する異味異臭の改善効果が弱いことから、本発明においてはｃｉｓ体を使用することが好ましい。
なお、併用する場合のジフェニルオキシドとｃｉｓ−３−ヘキセノールの比率は１：９〜９：１が好ましい。
As a usual flavor, it is used for the purpose of giving freshness and greenness to mint, fruit and vegetable flavors, and is applied to beverages, ice cream, candies, baked goods and the like at a concentration of 1.0 to 5.0 ppm.
The trans form of 3-hexenol is also used as a fragrance for green aroma, but it is preferable to use the cis form in the present invention because the effect of improving the off-flavor and off-flavor derived from milk protein is weak.
The ratio of diphenyl oxide to cis-3-hexenol when used in combination is preferably 1: 9 to 9: 1.
〔２〕香料組成物
本発明の上記有効成分は、単独で乳タンパク質を含有する飲食品に添加することもできるが、飲食品用の他の香料素材と組み合わせて香料組成物として使用することもできる。
他の香料素材としては、天然香料、合成香料を問わず広く採用することができ、例えば、特許庁公報「周知慣用技術集（香料）第II部 食品用香料」（平成12（2000）年1月14日発行、日本国特許庁）に記載された香料（精油、エッセンス、アブソリュート、エキストラクト、オレオレジン、回収フレーバー、炭酸ガス抽出精油、微生物・酵素フレーバー、加熱調理フレーバー、単離香料、合成香料など）を挙げることができる。
[2] Flavor composition The above-mentioned active ingredient of the present invention can be added alone to foods and drinks containing milk protein, but it can also be used as a flavor composition in combination with other flavoring materials for foods and drinks. it can.
As other flavoring materials, both natural flavors and synthetic flavors can be widely adopted. For example, Patent Agency Gazette "Familiar Common Techniques (Fragrances) Part II Food Flavors" (2000 (2000) 1) Perfume (essential oil, essence, absolute, extract, oleolezine, recovered flavor, carbon dioxide extracted essential oil, microbial / enzyme flavor, cooked flavor, isolated fragrance, synthetic) listed on March 14th, Japan Patent Office) Perfume etc.) can be mentioned.
本発明の上記有効成分はそのまま或いは他の香料素材と組み合わせた香料組成物として、必要に応じてエタノール、プロピレングリコール、グリセリン等の溶剤に溶解して乳タンパク質を含有する飲食品に添加できる。さらに、一般的に用いられる乳化剤や賦形剤を添加し常法に従って乳化香料、粉末香料として使用することもできる。
上記有効成分の乳タンパク質を含有する飲食品への添加の時期は特に制限なく、乳タンパク質を含有する飲食品の製造工程の各段階で適宜添加することができる。乳タンパク質を含有する飲食品の製造が殺菌工程を含む場合は、一般的には殺菌工程の前に添加するが
、上記有効成分又はこれを含む香料組成物を膜濾過等で除菌することにより、殺菌工程の後に添加することもできる。
The active ingredient of the present invention can be added to foods and drinks containing milk protein as it is or as a flavor composition in combination with other flavor materials by dissolving it in a solvent such as ethanol, propylene glycol or glycerin, if necessary. Further, a commonly used emulsifier or excipient can be added and used as an emulsified fragrance or powder fragrance according to a conventional method.
The timing of addition of the active ingredient to foods and drinks containing milk protein is not particularly limited, and the active ingredient can be appropriately added at each stage of the manufacturing process of foods and drinks containing milk protein. When the production of foods and drinks containing milk protein includes a sterilization step, it is generally added before the sterilization step, but by sterilizing the above active ingredient or a fragrance composition containing the same by membrane filtration or the like. , Can also be added after the sterilization step.
香料組成物中への上記有効成分の添加量は特に制限はないが、一般にはジフェニルオキシドとして、０.３×１０-14ｐｐｍ〜９.７×１０5ｐｐｍ、ｃｉｓ−３−ヘキセノールとして、０.３×１０-9ｐｐｍ〜９.７×１０5ｐｐｍである。
好ましくは、ジフェニルオキシドとして、０.３×１０-14ｐｐｍ〜９.７×１０4ｐｐｍ、ｃｉｓ−３−ヘキセノールとして、０.３×１０-9ｐｐｍ〜９.７×１０4ｐｐｍであり、特に好ましくは、ジフェニルオキシドとして、０.３×１０-9ｐｐｍ〜９.７×１０4ｐｐｍ、ｃｉｓ−３−ヘキセノールとして、０.３×１０-5ｐｐｍ〜９.７×１０4ｐｐｍである。
Although the amount of active ingredient is not particularly limited to the perfume composition, typically as diphenyl oxide, 0.3 × 10 -14 ppm~9.7 × 10 5 ppm, as cis-3- hexenol, 0 It is .3 × 10 -9 ppm to 9.7 × 10 5 ppm.
Preferably, the diphenyl oxide is 0.3 × 10 -14 ppm to 9.7 × 10 4 ppm, and the cis-3-hexenol is 0.3 × 10 -9 ppm to 9.7 × 10 4 ppm. Particularly preferably, the diphenyl oxide is 0.3 × 10 -9 ppm to 9.7 × 10 4 ppm, and the cis-3-hexenol is 0.3 × 10 -5 ppm to 9.7 × 10 4 ppm. ..
〔３〕異味異臭源の乳タンパク質
本発明の異味異臭改善剤によるマスキング対象の乳タンパク質としては、ホエイタンパク、カゼインタンパクを含有するものであれば特に制限はなく、ホエイタンパク濃縮物（ＷＰＣ；Whey Protein Concentrate）、ホエイタンパク分離物（ＷＰＩ；Whey Protein Isolate）、ミルクプロテインコンセントレート（ＭＰＣ；Milk Protein Concentrate）、ミルクプロテイン分離物（ＭＰＩ；Milk Protein Isolate）、トータルミルクプロテイン（ＴＭＰ；Total Milk Protein）、ミセラカゼイン分離物（ＭＣＩ；Miscella Casein Isolate）、ミセラカゼイン濃縮物（ＭＣＣ；Miscella Casein Concentrate）、ホエイパウダー、アルカリカゼイン、酸カゼイン、ホエイ、脱乳糖ホエイ、蛋白質濃縮ホエイ、加糖練乳、加糖脱脂れん乳、無糖れん乳、無糖脱脂れん乳、脱脂乳、濃縮乳、脱脂濃縮乳、バターミルク、バターミルクパウダー、脱脂粉乳、全粉乳などがある。
[3] Milk protein of offensive odor source The milk protein to be masked by the offensive odor improving agent of the present invention is not particularly limited as long as it contains whey protein and casein protein, and is a whey protein concentrate (WPC; Whey). Protein Concentrate, Whey Protein Isolate (WPI), Milk Protein Concentrate (MPC), Milk Protein Isolate (MPI), Total Milk Protein (TMP) , Miscella Casein Isolate (MCI), Miscella Casein Concentrate (MCC), Whey Powder, Alkaline Casein, Acid Casein, Whey, Whey, Whey, Protein Concentrated Whey, Sweetened Milk, Sweetened and Fattened There are milk, sugar-free milk, sugar-free defatted milk, defatted milk, concentrated milk, defatted concentrated milk, butter milk, butter milk powder, defatted powder milk, whole powder milk and the like.
この中で特に好適なものは、ホエイタンパク濃縮物（ＷＰＣ）、ホエイタンパク分離物（ＷＰＩ）、ミルクプロテインコンセントレート（ＭＰＣ）、ミルクプロテイン分離物（ＭＰＩ）、トータルミルクプロテイン（ＴＭＰ）、ミセラカゼイン分離物（ＭＣＩ）、ミセラカゼイン濃縮物（ＭＣＣ）及びホエイパウダーである。
これら濃縮、乾燥等の加工を経た乳タンパク質は、特有のオフフレーバーが発生するため、これらを配合した飲食品の嗜好性がなく、不味いため飲食しづらいという問題点がある。
Of these, particularly suitable are whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), total milk protein (TMP), and miserasein. Separation (MCI), Misera casein concentrate (MCC) and whey powder.
Milk proteins that have undergone processing such as concentration and drying generate a peculiar off-flavor, so that there is no preference for foods and drinks containing them, and there is a problem that it is difficult to eat and drink because of the unpleasant taste.
ここで、ホエイタンパク濃縮物（ＷＰＣ）は、ホエイタンパク質を原料とし、タンパク濃度は１５〜８０％である。「乳及び乳製品の成分規格等に関する省令」の第２条第１２号の「たんぱく質濃縮ホエイパウダー」に相当する。
また、ホエイタンパク分離物（ＷＰＩ）は、ホエイタンパク質を原料とし、タンパク濃度は８０〜１００％である。乳糖や脂肪の多くを除去し、ホエイたんぱく質含量を９０％前後に高めたものである。
また、ミルクプロテイン分離物（ＭＰＩ）は、カゼインとホエイタンパク質を原料とし、タンパク濃度は１５〜８０％である。脱脂乳の濾過により乳タンパク質を分離・濃縮したものである。
Here, the whey protein concentrate (WPC) is made from whey protein and has a protein concentration of 15 to 80%. It corresponds to "Protein Concentrated Whey Powder" in Article 2, Item 12 of the "Ministerial Ordinance on Ingredient Standards for Milk and Milk Products".
The whey protein isolate (WPI) is made from whey protein and has a protein concentration of 80 to 100%. Most of the lactose and fat are removed, and the whey protein content is increased to around 90%.
The milk protein isolate (MPI) is made from casein and whey protein and has a protein concentration of 15 to 80%. Milk protein is separated and concentrated by filtration of skim milk.
〔４〕乳タンパク質含有飲食品
上記の乳タンパク質を含有する飲食品の具体的な例としては、乳等を主要原料とする食品（乳主原）、乳飲料、清涼飲料水、アイスクリーム類、発酵乳、乳酸菌飲料、タンパク質補給食品（プロテインパウダー）、アルコール飲料、炭酸飲料、果汁飲料類、コーヒー飲料類、紅茶飲料類、ジャムなどが挙げられる。
[4] Foods and drinks containing milk protein Specific examples of foods and drinks containing milk protein include foods (milk main ingredients), milk drinks, soft drinks, ice creams, etc. Examples include fermented milk, lactic acid bacteria beverages, protein supplement foods (protein powders), alcoholic beverages, carbonated beverages, fruit juice beverages, coffee beverages, tea beverages, jams and the like.
上記の異味異臭の改善剤又は香料組成物を乳タンパク質含有飲食品に添加する場合は、乳タンパク質含有飲食品中の乳タンパク質１ｇ当たり、それぞれジフェニルオキシドとし
て１．０×１０-19ｇ〜３．０×１０-3ｇ、ｃｉｓ−３−ヘキセノールとして１．０×１０-14ｇ〜０．０３ｇの割合で添加する。
好ましくは、乳タンパク質１ｇ当たり、ジフェニルオキシドとして１．０×１０-19ｇ〜１．０×１０-7ｇ、ｃｉｓ−３−ヘキセノールとして１．０×１０-14ｇ〜１．０×１０-7ｇである。
特に好ましくは、乳タンパク質１ｇ当たり、ジフェニルオキシドとして１．０×１０-14ｇ〜１．０×１０-7ｇ、ｃｉｓ−３−ヘキセノールとして１．０×１０-10ｇ〜１．０×１０-7ｇである。
When the above-mentioned off-flavor and off-flavor improving agent or flavor composition is added to a food or drink containing milk protein, 1.0 × 10 -19 g to 3. as diphenyl oxide per 1 g of milk protein in the food or drink containing milk protein. Add 0 × 10 -3 g, cis-3-hexenol in a proportion of 1.0 × 10 -14 g to 0.03 g.
Preferably, per milk protein 1 g, 1.0 × as diphenyl oxide 10 -19 g~1.0 × 10 -7 g, cis-3- hexenol as 1.0 × 10 -14 g~1.0 × 10 - It is 7 g.
Particularly preferably, 1.0 × 10 -14 g to 1.0 × 10 -7 g as diphenyl oxide and 1.0 × 10 -10 g to 1.0 × 10 as cis-3-hexenol per 1 g of milk protein. -7 g.
本発明の異味異臭の改善剤の有効性は、適用する対象の乳タンパク質含有飲食品におけるタンパク質濃度の大小に左右されないが、添加時の取扱いの容易性に鑑みれば、飲食品中の乳タンパク質濃度は０．３％〜９７％、特に０．５％〜９７％、とりわけ３．０％〜９７％が好ましい。 The effectiveness of the unpleasant odor improving agent of the present invention does not depend on the magnitude of the protein concentration in the milk protein-containing food or drink to be applied, but in view of the ease of handling at the time of addition, the milk protein concentration in the food or drink Is preferably 0.3% to 97%, particularly 0.5% to 97%, particularly 3.0% to 97%.
本発明の異味異臭改善剤は、飲食品の種類に応じて前述の範囲内で添加量を任意に調整することができる。また、飲食品の任意の製造工程で、改善剤単独で又は香料組成物として添加することができるので、従来の飲食品製造に何ら支障をきたすことなく適用することができる。 The amount of the off-flavor and off-flavor improving agent of the present invention can be arbitrarily adjusted within the above-mentioned range according to the type of food and drink. In addition, since the improving agent alone or as a flavor composition can be added in any manufacturing process of foods and drinks, it can be applied without causing any trouble in the conventional food and drink manufacturing.
次に実施例を示して本発明をさらに具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
本実施例及び比較例で使用した乳タンパク質等は、以下のとおりである。
（１）ホエイタンパク濃縮物（ＷＰＣ）
フォンテラ・ジャパン社の販売品「ＷＰＣ３９２」（乳タンパク質としてホエイタンパク質を８０％含有）
The milk proteins and the like used in this example and the comparative example are as follows.
(1) Whey protein concentrate (WPC)
"WPC392" sold by Fonterra Japan (containing 80% whey protein as milk protein)
（２）ホエイタンパク分離物（ＷＰＩ）
（i）アーラフーズ社の販売品「ＷＰＩ／ＳＰ９２１３」（乳タンパク質としてホエイタンパク質を８５％含有）
(ii)フォンテラ・ジャパン社の販売品「ＷＰＩ８９５」（乳タンパク質としてホエイタンパク質を９７％含有）
(2) Whey protein isolate (WPI)
(I) "WPI / SP9213" sold by Arla Foods (containing 85% whey protein as milk protein)
(ii) "WPI895" sold by Fonterra Japan (containing 97% whey protein as milk protein)
（３）ミルクプロテイン濃縮物（ＭＰＣ）
日成共益株式会社の販売品「ＭＰＣ８０」（乳タンパク質を８０％含有し、カゼインタンパクとホエイタンパクの割合は８：２）
(3) Milk protein concentrate (MPC)
"MPC80" sold by Nissei Kyoei Co., Ltd. (Contains 80% milk protein, and the ratio of casein protein to whey protein is 8: 2)
（４）ｃｉｓ−３−ヘキセノール
市販の香料成分を使用した。
（５）ジフェニルオキシド
市販の香料成分を使用した。
(4) cis-3-Hexenal A commercially available fragrance component was used.
(5) Diphenyl oxide A commercially available fragrance component was used.
＜試験例Ｉ＞ ホエイタンパク濃縮物（ＷＰＣ）のオフフレーバーに対するマスキング効果
ＷＰＣ（フォンテラ・ジャパン社の販売品「ＷＰＣ３９２」）を水で規定濃度まで希釈したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ６．７）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表
記する）を添加して、官能評価を行った。
<Test Example I> Masking effect of whey protein concentrate (WPC) on off-flavor WPC (WPC392 sold by Fontera Japan) diluted with water to a specified concentration was used as an evaluation sample, and the milk protein concentration was 50. If it exceeds%, a fragrance was added to the powder, diluted with water to a specified concentration, and depending on the concentration, it was mixed well and used for food (pH 6.7 of a 10% diluted milk protein concentration).
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
〔評価方法〕
３名の熟練した専門パネルにより、乳タンパク質由来のオフフレーバーを官能評価した。
評価基準は、以下の◎、〇、△、×の４段階で評価した。
〔Evaluation method〕
Off-flavour derived from milk protein was sensorimetrically evaluated by a panel of three skilled professionals.
The evaluation criteria were evaluated on the following four levels of ⊚, 〇, Δ, and ×.
乳タンパク質の濃度が０．１％ではオフフレーバーが感じられなかった。乳タンパク質の濃度０．３％であれば、オフフレーバーが感じられることを確認した。
表ａに示されるように、乳タンパク質１ｇ当たり１．０×１０-14ｇ〜０．０３ｇのｃｉｓ−３−ヘキセノールを添加することにより、ホエイタンパク濃縮物（ＷＰＣ）由来のオフフレーバーを効果的にマスキングすることが可能であることが示された。
また、ｃｉｓ−３−ヘキセノールの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。
Off-flavour was not felt at a milk protein concentration of 0.1%. It was confirmed that off-flavour was felt when the milk protein concentration was 0.3%.
As shown in Table a, the addition of 1.0 × 10 -14 g to 0.03 g of cis-3-hexenol per 1 g of milk protein is effective in off-flavour derived from whey protein concentrate (WPC). It was shown that it is possible to mask.
It was also found that masking is possible not only at a concentration at which the scent of cis-3-hexenol is perceived but also at a concentration at which the scent is not perceived.
表ｂに示されるように、乳タンパク質１ｇあたり１．０×１０-19ｇ〜３．０×１０-3ｇのジフェニルオキシドを添加することにより、ホエイタンパク濃縮物（ＷＰＣ）由来のオフフレーバーを効果的にマスキングすることが可能であることが示された。また、ジフェニルオキシドの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。 As shown in Table b, off-flavour derived from whey protein concentrate (WPC) was added by adding 1.0 × 10 -19 g to 3.0 × 10 -3 g of diphenyl oxide per 1 g of milk protein. It was shown that it is possible to mask effectively. It was also found that masking is possible not only at the concentration at which the scent of diphenyl oxide is perceived but also at the concentration at which the scent is not perceived.
＜試験例ＩＩ＞ ホエイタンパク分離物（ＷＰＩ）のオフフレーバーに対するマスキング効果
ＷＰI（アーラフーズ社の販売品「ＷＰＩ／ＳＰ９２１３」）を水で規定濃度まで希釈したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ３．３）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
評価方法は、試験例Iと同様である。
<Test Example II> Masking effect of whey protein isolate (WPI) on off-flavor WPI (“WPI / SP9213” sold by Arraf Foods) diluted with water to a specified concentration was used as an evaluation sample, and the milk protein concentration was 50. If it exceeds%, a fragrance was added to the powder, diluted with water to a specified concentration, and depending on the concentration, it was mixed well and used for food (pH 3.3 of a 10% diluted milk protein concentration).
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The evaluation method is the same as in Test Example I.
表ｃに示されるように、乳タンパク質1ｇあたり１．０×１０-14ｇ〜０．０３ｇのｃｉｓ−３−ヘキセノールを添加することにより、ホエイタンパク分離物（ＷＰI）由来のオ
フフレーバーを効果的にマスキングすることが可能であることが示された。
また、ｃｉｓ−３−ヘキセノールの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。
As shown in Table c, the addition of 1.0 × 10 -14 g to 0.03 g of cis-3-hexenol per 1 g of milk protein is effective in off-flavour derived from whey protein isolate (WPI). It was shown that it is possible to mask.
It was also found that masking is possible not only at a concentration at which the scent of cis-3-hexenol is perceived but also at a concentration at which the scent is not perceived.
表ｄに示されるように、乳タンパク質1ｇあたり１．０×１０-19ｇ〜３．０×１０-3ｇのジフェニルオキシドを添加することにより、ホエイタンパク分離物（ＷＰI）由来のオフフレーバーを効果的にマスキングすることが可能であることが示された。また、ジフェニルオキシドの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。 As shown in Table d, off-flavour derived from whey protein isolate (WPI) was added by adding 1.0 × 10 -19 g to 3.0 × 10 -3 g of diphenyl oxide per 1 g of milk protein. It was shown that it is possible to mask effectively. It was also found that masking is possible not only at the concentration at which the scent of diphenyl oxide is perceived but also at the concentration at which the scent is not perceived.
＜試験例ＩＩＩ＞ ホエイタンパク分離物（ＷＰＩ）のオフフレーバーに対するマスキング効果
ＷＰI（フォンテラ・ジャパン社の販売品「ＷＰＩ８９５」）を水で規定濃度まで希釈したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ６．９）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
評価方法は、試験例Ｉと同様である。
<Test Example III> Masking effect of whey protein isolate (WPI) on off-flavor WPI (WPI 895 sold by Fontera Japan) diluted with water to a specified concentration was used as an evaluation sample, and the milk protein concentration was 50. If it exceeds%, a fragrance was added to the powder, diluted with water to a specified concentration, and depending on the concentration, it was mixed well and used for food (pH 6.9 of a product diluted with 10% milk protein concentration).
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The evaluation method is the same as that of Test Example I.
表eに示されるように、乳タンパク質1ｇあたり１．０×１０-14ｇ〜０．０３ｇのｃｉｓ−３−ヘキセノールを添加することにより、ホエイタンパク分離物（ＷＰI）由来のオ
フフレーバーを効果的にマスキングすることが可能であることが示された。
また、ｃｉｓ−３−ヘキセノールの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。
Effective off-flavour from whey protein isolate (WPI) by adding 1.0 × 10 -14 g to 0.03 g of cis-3-hexenol per 1 g of milk protein, as shown in Table e. It was shown that it is possible to mask.
It was also found that masking is possible not only at a concentration at which the scent of cis-3-hexenol is perceived but also at a concentration at which the scent is not perceived.
表ｆに示されるように、乳タンパク質1ｇあたり１．０×１０-19ｇ〜３．０×１０-3ｇのジフェニルオキシドを添加することにより、ホエイタンパク分離物（ＷＰI）由来のオフフレーバーを効果的にマスキングすることが可能であることが示された。また、ジフェニルオキシドの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。 As shown in Table f, by adding 1.0 × 10 -19 g to 3.0 × 10 -3 g of diphenyl oxide per 1 g of milk protein, off-flavour derived from whey protein isolate (WPI) was added. It was shown that it is possible to mask effectively. It was also found that masking is possible not only at the concentration at which the scent of diphenyl oxide is perceived but also at the concentration at which the scent is not perceived.
＜試験例ＩＶ＞ ミルクプロテイン濃縮物（ＭＰＣ）のオフフレーバーに対するマスキング効果
ＭＰＣ（日成共益株式会社の販売品「ＭＰＣ８０」）を水で規定濃度まで希釈したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ６．８）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
評価方法は、試験例Iと同様である。
<Test Example IV> Masking effect of milk protein concentrate (MPC) on off-flavor MPC (“MPC80” sold by Nissei Kyoei Co., Ltd.) diluted with water to a specified concentration was used as an evaluation sample, and the milk protein concentration was used. When it exceeded 50%, a fragrance was added to the powder, diluted with water to a specified concentration, and depending on the concentration, it was mixed well and used for food (pH 6.8 of a 10% diluted milk protein concentration).
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The evaluation method is the same as in Test Example I.
表ｇに示されるように、乳タンパク質1ｇあたり１．０×１０-14ｇ〜０．０３ｇのｃｉｓ−３−ヘキセノールを添加することにより、ミルクプロテイン濃縮物（ＭＰＣ）由来の
オフフレーバーを効果的にマスキングすることが可能であることが示された。
また、ｃｉｓ−３−ヘキセノールの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。
Effective off-flavors derived from milk protein concentrate (MPC) by adding 1.0 × 10 -14 g to 0.03 g of cis-3-hexenol per g of milk protein, as shown in Table g. It was shown that it is possible to mask.
It was also found that masking is possible not only at a concentration at which the scent of cis-3-hexenol is perceived but also at a concentration at which the scent is not perceived.
表ｈに示されるように、乳タンパク質1ｇあたり１．０×１０-19ｇ〜３．０×１０-3ｇのジフェニルオキシドを添加することにより、ミルクプロテイン濃縮物（ＭＰＣ）由来のオフフレーバーを効果的にマスキングすることが可能であることが示された。
また、ジフェニルオキシドの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。
As shown in Table h, off-flavour derived from milk protein concentrate (MPC) is obtained by adding 1.0 × 10 -19 g to 3.0 × 10 -3 g of diphenyl oxide per 1 g of milk protein. It was shown that it is possible to mask effectively.
It was also found that masking is possible not only at the concentration at which the scent of diphenyl oxide is perceived but also at the concentration at which the scent is not perceived.
＜試験例Ｖ＞ ミルクプロテイン濃縮物（ＭＰＣ）を配合した酸性乳飲料のオフフレーバーに対するマスキング効果
ＭＰＣ（日成共益株式会社の販売品「ＭＰＣ８０」）を水で規定濃度まで希釈し、酸味料を適当量加え、ｐＨを４．１に調整したものを評価用サンプルとした。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
評価方法は、試験例Ｉと同様である。
<Test Example V> Masking effect on off-flavour of acidic milk beverages containing milk protein concentrate (MPC) MPC (“MPC80” sold by Nissei Kyoei Co., Ltd.) is diluted with water to a specified concentration and acidulant is added. An appropriate amount was added and the pH was adjusted to 4.1 to prepare a sample for evaluation.
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The evaluation method is the same as that of Test Example I.
表ｉに示されるように、乳タンパク質１ｇあたり３．０×１０-14ｇ〜０．０３ｇのｃｉｓ−３−ヘキセノールを添加することにより、ミルクプロテイン濃縮物（ＭＰＣ）を配合した酸性乳飲料のオフフレーバーを効果的にマスキングすることが可能であることが示された。
また、ｃｉｓ−３−ヘキセノールの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。
As shown in Table i, an acidic milk beverage containing milk protein concentrate (MPC) by adding 3.0 × 10 -14 g to 0.03 g of cis-3-hexenol per 1 g of milk protein. It has been shown that off-flavors can be effectively masked.
It was also found that masking is possible not only at a concentration at which the scent of cis-3-hexenol is perceived but also at a concentration at which the scent is not perceived.
表ｊに示されるように、乳タンパク質１ｇあたり３．０×１０-19ｇ〜３．０×１０-3ｇのジフェニルオキシドを添加することにより、ミルクプロテイン濃縮物（ＭＰＣ）を配合した酸性乳飲料のオフフレーバーを効果的にマスキングすることが可能であることが示された。また、ジフェニルオキシドの香りを感じる濃度のみならず、香りを感じない濃度でもマスキング可能なことがわかった。 As shown in Table j, acidic milk containing milk protein concentrate (MPC) by adding 3.0 × 10 -19 g to 3.0 × 10 -3 g of diphenyl oxide per 1 g of milk protein. It has been shown that it is possible to effectively mask off-flavors of beverages. It was also found that masking is possible not only at the concentration at which the scent of diphenyl oxide is perceived but also at the concentration at which the scent is not perceived.
次の試験例ＶＩ〜Ｘにおいては、下記の表２の処方にてミルクフレーバーを作成し、それを上記試験例Ｉ〜Ｖのそれぞれの評価用サンプルに添加し、賦香して得られるミルクフレーバー入り乳タンパク質含有飲食品に対する本発明の異味異臭改善剤の効果を評価した。 In the following Test Examples VI to X, milk flavors are prepared according to the formulations shown in Table 2 below, and the milk flavors obtained by adding the milk flavors to the respective evaluation samples of Test Examples I to V and flavoring them are obtained. The effect of the offensive odor improving agent of the present invention on foods and drinks containing milk protein was evaluated.
＜試験例ＶＩ＞ ホエイタンパク濃縮物（ＷＰＣ）のオフフレーバーに対するマスキング効果
ＷＰＣ（フォンテラ・ジャパン社の販売品「ＷＰＣ３９２」）を水で規定濃度まで希釈したものに表２のミルクフレーバーを０．０５％添加したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ６．７）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
結果を表ｋと表ｌに示す。
<Test Example VI> Masking effect of whey protein concentrate (WPC) on off-flavor WPC (WPC392, a product sold by Fontera Japan) diluted with water to the specified concentration, and the milk flavor in Table 2 is 0.05. When the milk protein concentration exceeded 50%, the powder was diluted with water to the specified concentration, and depending on the concentration, it was mixed well and used for food (milk protein concentration 10). % Diluted product pH 6.7).
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The results are shown in Table k and Table l.
＜試験例ＶＩＩ＞ ホエイタンパク分離物（ＷＰＩ）のオフフレーバーに対するマスキング効果
ＷＰI（アーラフーズ社の販売品「ＷＰＩ／ＳＰ９２１３」）を水で規定濃度まで希釈したものに表２のミルクフレーバーを０．０５％添加したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ３．３）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
結果を表ｍと表ｎ示す。
<Test Example VII> Masking effect of whey protein isolate (WPI) on off-flavor WPI (“WPI / SP9213” sold by Arraf Foods) diluted to the specified concentration with water and the milk flavor in Table 2 is 0.05. When the milk protein concentration exceeds 50%, add a fragrance to the powder and dilute with water to the specified concentration. Depending on the concentration, mix well and use for food (milk protein concentration 10). % Diluted product pH 3.3).
Sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The results are shown in Table m and Table n.
＜試験例ＶＩＩＩ＞ ホエイタンパク分離物（ＷＰＩ）のオフフレーバーに対するマスキング効果
ＷＰI（フォンテラ・ジャパン社の販売品「ＷＰＩ８９５」）を水で規定濃度まで希釈したものに表２のミルクフレーバーを０．０５％添加したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ６．９）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
結果を表ｏと表ｐ示す。
<Test Example VIII> Masking effect of whey protein isolate (WPI) on off-flavor WPI (“WPI895” sold by Fontera Japan) diluted with water to the specified concentration and the milk flavor in Table 2 is 0.05. When the milk protein concentration exceeds 50%, add a fragrance to the powder and dilute with water to the specified concentration. Depending on the concentration, mix well and use for food (milk protein concentration 10). % Diluted product pH 6.9).
A sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The results are shown in Table o and Table p.
＜試験例ＩＸ＞ ミルクプロテイン濃縮物（ＭＰＣ）のオフフレーバーに対するマスキング効果
ＭＰＣ（日成共益株式会社の販売品「ＭＰＣ８０」）を水で規定濃度まで希釈したものに表２のミルクフレーバーを０．０５％添加したものを評価用サンプルとし、乳タンパク質濃度５０％を超える場合、粉末に香料を加え規定濃度まで水希釈、濃度によっては希釈せずに、よく混ぜて食用に供した（乳タンパク質濃度１０％希釈品のｐＨ６．８）。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
結果を表ｑと表ｒ示す。
<Test Example IX> Masking effect of milk protein concentrate (MPC) on off-flavour MPC (“MPC80” sold by Nissei Kyoei Co., Ltd.) diluted with water to the specified concentration was used to dilute the milk flavor in Table 2 to 0. The sample to which 05% was added was used as an evaluation sample, and when the milk protein concentration exceeded 50%, a fragrance was added to the powder and diluted with water to the specified concentration, and depending on the concentration, it was mixed well and used for food (milk protein concentration). PH 6.8 of a 10% diluted product).
A sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The results are shown in Table q and Table r.
＜試験例Ｘ＞ ミルクプロテイン濃縮物（ＭＰＣ）を配合した酸性乳飲料のオフフレーバーに対するマスキング効果
ＭＰＣ（日成共益株式会社の販売品「ＭＰＣ８０」）を水で規定濃度まで希釈し、酸味料を適当量加え、ｐＨを４．１に調整したものに表２のミルクフレーバーを０．０５％添加したものを評価用サンプルとした。
評価用サンプルにｃｉｓ−３−ヘキセノール又はジフェニルオキシド（「添加品」と表記する）を添加して、官能評価を行った。
結果を表ｓと表ｔ示す。
<Test Example X> Masking effect on off-flavour of acidic milk beverage containing milk protein concentrate (MPC) MPC (“MPC80” sold by Nissei Kyoei Co., Ltd.) is diluted with water to the specified concentration, and acidulant is added. An appropriate amount was added and the pH was adjusted to 4.1, and 0.05% of the milk flavor shown in Table 2 was added as a sample for evaluation.
A sensory evaluation was performed by adding cis-3-hexenol or diphenyl oxide (denoted as "additive") to the evaluation sample.
The results are shown in Table s and Table t.
下記の表３に示すように、異味異臭改善剤成分であるｃｉｓ−３−ヘキセノール及び又はジフェニルオキシドと香料成分であるミルクフレーバーとを含む香料組成物（実施例１〜３）を調製した。 As shown in Table 3 below, a perfume composition (Examples 1 to 3) containing cis-3-hexenol, which is an off-flavor and off-flavor improving agent component, and / or diphenyl oxide, and a milk flavor, which is a perfume component, was prepared.
（１）乳タンパク質入り飲料（プロテイン強化飲料）への適用
表４の処方の乳タンパク質入り飲料に、実施例１〜３の改善剤入りのミルクフレーバーを０．１％添加し、均一になるようよく攪拌して、乳タンパク質入り飲料の評価サンプルを得た。
(1) Application to Beverages Containing Milk Protein (Protein-Fortified Beverages) 0.1% of milk flavor containing the improving agent of Examples 1 to 3 was added to the beverages containing milk protein as formulated in Table 4 to make them uniform. Stirred well to obtain an evaluation sample of the beverage containing milk protein.
上記の乳タンパク質入り飲料について、専門パネラー３名による官能評価を行った。その結果、専門パネラー３名全員が、実施例１〜３のミルクフレーバーを添加した乳タンパク質入り飲料は、ＷＰＩ由来の獣臭等のオフフレーバーは感じられず、飲みやすくなったと回答した。
特に、実施例３はトップからラストまで全体的にオフフレーバーが抑えられており、最も嗜好性に優れていた。
The above-mentioned beverage containing milk protein was subjected to sensory evaluation by three specialized panelists. As a result, all three specialist panelists answered that the milk protein-containing beverages to which the milk flavors of Examples 1 to 3 were added did not have off-flavors such as animal odor derived from WPI and became easier to drink.
In particular, in Example 3, off-flavour was suppressed as a whole from the top to the last, and it was the most palatable.
水１５０ｇにアラビアガム３０ｇ及びデキストリン（ＤＥ １０）５０ｇを添加し、８０℃で溶解殺菌した後４０℃まで冷却した。これに実施例１のミルクフレーバー２０ｇを添加し、乳化分散機であるクレアミックス（エムテクニック社製）を用い、３０〜４０℃を維持しながら１８０００ｒｐｍにて１分間攪拌することにより乳化を行った。
得られた乳化液をスプレードライヤー（大川原化工機社製）を用い、送風温度１５０℃、排風温度８０℃で噴霧乾燥し、ミルク粉末香料９０ｇ（実施例４）を得た。
同様に、実施例２のミルクフレーバーでミルク粉末香料（実施例５）、実施例３のミルクフレーバーでミルク粉末香料（実施例６）を得た。
30 g of gum arabic and 50 g of dextrin (DE 10) were added to 150 g of water, and the mixture was sterilized by dissolution at 80 ° C. and then cooled to 40 ° C. To this, 20 g of the milk flavor of Example 1 was added, and emulsification was carried out by stirring at 18000 rpm for 1 minute while maintaining 30 to 40 ° C. using Clairemix (manufactured by M-Technique), which is an emulsification disperser. ..
The obtained emulsion was spray-dried using a spray dryer (manufactured by Okawara Kakoki Co., Ltd.) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 90 g of milk powder flavor (Example 4).
Similarly, a milk powder flavor was obtained with the milk flavor of Example 2 (Example 5), and a milk powder flavor (Example 6) was obtained with the milk flavor of Example 3.
（２）プロテインパウダーへの適用
表５の処方のプロテインパウダーに、実施例４〜６の改善剤入りのミルク粉末香料を０．７％添加し、均一になるようよくブレンドして、プロテインパウダーの評価サンプルを得た。
(2) Application to protein powder To the protein powder of the formulation shown in Table 5, 0.7% of the milk powder flavor containing the improving agent of Examples 4 to 6 was added and blended well so as to be uniform, and the protein powder was prepared. An evaluation sample was obtained.
上記のプロテインパウダーについて、専門パネラー３名による官能評価を行った。
官能評価は、プロテインパウダー３０ｇを２００ｍｌの水で希釈して行った。その結果、専門パネラー３名全員が、実施例４〜６のミルクフレーバーを添加したプロテインパウダー飲料は、ＷＰＣ由来の獣臭等のオフフレーバーは感じられず、飲みやすくなったと回答した。
特に、実施例６はトップからラストまで全体的にオフフレーバーが抑えられており、最も嗜好性に優れていた。
The above protein powder was subjected to sensory evaluation by three specialized panelists.
The sensory evaluation was carried out by diluting 30 g of protein powder with 200 ml of water. As a result, all three specialized panelists answered that the protein powder beverage to which the milk flavors of Examples 4 to 6 were added did not have off-flavors such as animal odor derived from WPC and became easier to drink.
In particular, in Example 6, off-flavour was suppressed as a whole from the top to the last, and it was the most palatable.
Claims (6)
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| JPS60190738A (en) * | 1984-03-09 | 1985-09-28 | Kao Corp | Bicyclic carboxylic acid ester and perfume composition containing same |
| JPH0856583A (en) * | 1994-08-19 | 1996-03-05 | Sanei Gen F F I Inc | Method for reducing smell of casein |
| JP2000270782A (en) * | 1999-03-24 | 2000-10-03 | Snow Brand Milk Prod Co Ltd | Deodorization of casein |
| JP2003210119A (en) * | 2002-01-22 | 2003-07-29 | T Hasegawa Co Ltd | Odor-suppressing agent for milk or animal protein |
| JP2006197857A (en) * | 2005-01-20 | 2006-08-03 | Morinaga & Co Ltd | Method for improving flavor of food and drink, food and drink obtained by the method, and flavor improver for food and drink |
| JP2008167672A (en) * | 2007-01-09 | 2008-07-24 | T Hasegawa Co Ltd | Improver for nasty taste and nasty smell derived from animal/vegetable protein or decomposed product thereof |
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