JP7128467B2 - Masking agent for photodegradation odor for pumpkin-containing food, pumpkin-containing food containing the masking agent, method for producing the same, and method for masking photodegradation odor of pumpkin-containing food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a masking agent for photodegradation odor for pumpkin-containing foods, a pumpkin-containing food containing the masking agent, a method for producing the same, and a method for masking photodegradation odor of pumpkin-containing food.

When food is placed in an environment where it is exposed to light (for example, under the lighting when it is displayed at a storefront) during distribution or storage, it is possible that the peculiar odor of deterioration due to light (photodegradation odor) may occur. It can be a problem. In particular, foods that can be stored in microwave ovens for a long period of time cannot be packaged with 100% light-shielding properties, so the generation of photodegradation odors often poses a problem.

As a solution to this problem, for example, Patent Document 1 discloses a dairy product enclosed in a transparent container that causes less off-flavor due to light induction even in store display products that are susceptible to sunlight and fluorescent lights. Beverages are listed. However, the above method has a problem that the containers to be used are limited.

Therefore, there is a demand for the development of a masking agent that masks the photodegradation odor by adding it to the food itself.

Japanese Patent Application Laid-Open No. 2007-135509

The present invention provides a masking agent that effectively masks the photodegradation odor of pumpkin-containing foods, a pumpkin-containing food to which the masking agent is added, a method for producing the same, and a method for masking the photodegradation odor of pumpkin-containing foods. With the goal.

The present inventors have found that the addition of δ-hexadecalactone to a pumpkin-containing food effectively masks the photodegradation odor of the food, and completed the present invention.

That is, the present invention provides the following [1] to [12].
[1] A masking agent for photodegradation odor for pumpkin-containing foods, containing δ-hexadecalactone.
[2] The masking agent according to [1], further comprising δ-hexalactone.
[3] The masking agent according to [2], further comprising diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone.
[4] A pumpkin-containing food to which δ-hexadecalactone is added.
[5] The food according to [4], further containing δ-hexalactone.
[6] The food according to [5], further containing diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone.
[7] A method for producing a pumpkin-containing food, comprising the step of adding δ-hexadecalactone.
[8] The production method according to [7], further comprising the step of adding δ-hexalactone.
[9] The production method according to [8], further comprising the step of adding diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone.
[10] A method of masking the photodegradation odor of a pumpkin-containing food by adding δ-hexadecalactone.
[11] The method of [10], further comprising adding δ-hexalactone.
[12] The method of [11], further comprising adding diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone.

INDUSTRIAL APPLICABILITY According to the present invention, a masking agent that effectively masks the photodegradation odor of pumpkin-containing foods, a pumpkin-containing food to which the masking agent is added, a method for producing the same, and a method for masking the photodegradation odor of pumpkin-containing foods are provided. can do.

The photodegradation odor masking agent of the present invention contains δ-hexadecalactone. In addition to δ-hexadecalactone, the photodegradation odor masking agent preferably contains δ-hexalactone because the effect of masking the photodegradation odor of the pumpkin-containing food is improved. In addition, the photodegradation odor masking agent contains diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone in addition to δ-hexadecalactone and δ-hexalactone, so that the light of the pumpkin-containing food can be improved. It is more preferable because the effect of masking deterioration odor is further improved. When the masking agent contains components other than δ-hexadecalactone, the ratio of each component is not particularly limited. For example, the content (weight) of δ-hexadecalactone is The content of diacetyl may be 0.5 to 5 times, 1 to 3 times or 1 to 2 times the content of δ-hexadecalactone, and the content of δ-hexadecalactone is 0.01 to 0.5 times The content of 2-butanone may be 0.01 to 0.5 times or 0.05 to 0.1 times the content of δ-hexadecalactone. The content of δ-tetradecalactone may be 0.1 to 2 times or 0.5 to 1 times the content of δ-hexadecalactone. The decalactone content may be 0.1 to 2 times or 0.5 to 1 times the content of δ-hexadecalactone. The amount of photodegradation odor masking agent added can be appropriately adjusted by those skilled in the art depending on the type and form of the pumpkin-containing food, but for example, it is 0.01% to 1% with respect to the total weight of the food. may be from 0.05% to 0.3%, and may be from 0.08% to 0.25%.

As will be described later, the photodegradation odor masking agent of the present invention has an increase in trans-2-heptenal and/or nonanal, and/or octanal and/or trans-2-octenal and/or 1-octen-3-ol. It is more effective in masking the photodegradation odor caused by the production of octanal, trans-2-octenal and 1-octen-3-ol. It is further effective in masking the photodegradation odor caused by the production and is particularly effective in masking the photodegradation odor caused by the increase in trans-2-heptenal and nonanal and the formation of octanal, trans-2-octenal and 1-octen-3-ol. .

The photodegradation odor masking agent of the present invention is a masking agent to be added to pumpkin-containing foods. The forms of pumpkin-containing foods include, for example, cooked and processed foods such as curry, stew, risotto, gratin, pizza, bread, salad, and boiled foods, solid foods such as freeze-dried and powder, pudding, jelly, pumpkin puree, and the like. Liquid foods such as paste foods, soups (for example, potage soup, etc.), juices and liquid diets, and the like can be mentioned. In particular, when the pumpkin-containing food is a liquid food, the effects of the present invention are remarkably exhibited. As described above, the masking agent for the photodegradation odor of the present invention is particularly effective in masking the photodegradation odor caused by the specific aroma component. Effective on easy foods. The method of processing pumpkin in the pumpkin-containing food is not particularly limited.

The longer the period of light irradiation, the more likely the smell of photodegradation is generated. Therefore, when the pumpkin-containing food to which the masking agent of the present invention is added is for long-term storage, the effects of the present invention are exhibited more remarkably. Foods for long-term storage may be foods that can be stored for 12 days or longer, 14 days or longer, 28 days or longer, 3 months or longer, 6 months or longer, or 9 months or longer. Storage conditions may be room temperature, refrigeration, or freezing.

Packaging forms for pumpkin-containing foods include, for example, pouches, cups, trays, and trays, including pillows. The smell of photodegradation is likely to occur when a material that is not 100% light-shielding is used as a food packaging material. Examples of such materials include a three-layer laminate of PET/NY/CPP and a two-layer laminate of OPP/CPP, which are used as packaging materials for pouches.

The proportion (% by weight) of pumpkin in the pumpkin-containing food to which the photodegradation odor masking agent is added may be, for example, 1 to 70%, 10 to 60%, or 15 to 45%. . In addition, the water content (% by weight) of the food may be, for example, 30 to 99%, may be 40% to 90%, may be 55 to 85%, or may be 60 to 99%. Well, it can be 80-95%. The photodegradation odor masking agent may be added during production of the pumpkin-containing food, or may be added after production of the pumpkin-containing food.

The masking agent of the present invention has the effect of masking the photodegradation odor of the added pumpkin-containing food.

The pumpkin-containing food of the present invention is a pumpkin-containing food to which δ-hexadecalactone is added. The amount of δ-hexadecalactone to be added and the food to which δ-hexadecalactone is added are as described above.

The pumpkin-containing food of the present invention has the effect of masking the odor of photodegradation.

The method for producing the pumpkin-containing food of the present invention includes the step of adding δ-hexadecalactone. The amount of δ-hexadecalactone to be added and the pumpkin-containing food containing δ-hexadecalactone are as described above. The timing of addition is not particularly limited, and the raw material and δ-hexadecalactone may be mixed before processing, or after processing the raw material, δ-hexadecalactone may be added and mixed. For example, pumpkin and δ-hexadecalactone may be mixed and then processed, pumpkin may be processed and then δ-hexadecalactone mixed, raw materials other than pumpkin and δ-hexadecalactone mixed and/or Pumpkins may be blended after processing. Further, when the food manufacturing method includes a sterilization step, δ-hexadecalactone may be added before or after the sterilization step, or both before and after the sterilization step. When the process further includes the step of adding δ-hexalactone, the step of adding δ-hexalactone may be performed simultaneously with the step of adding δ-hexadecalactone, or may be performed separately. In addition to the step of adding δ-hexalactone, diacetyl, 2-butanone, δ-tetradecalactone also when the step of adding diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone is further included. and the step of adding δ-tridecalactone may be performed simultaneously with the step of adding δ-hexadecalactone and/or the step of adding δ-hexalactone, or may be performed separately. In addition, in the step of adding diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone, the timing and order of adding diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone, etc. There is no limitation as long as diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone are added in any stage of the production method.

The production method of the present invention has the effect of masking the photodegradation odor of the produced pumpkin-containing food.

The method of masking the photodegradation odor of the pumpkin-containing food of the present invention is carried out by adding δ-hexadecalactone. The amount of δ-hexadecalactone to be added, timing of addition, pumpkin-containing food containing δ-hexadecalactone, etc. are as described above.

The method of the present invention has the effect of masking the photodegradation odor of pumpkin-containing foods.

[Comparative example]
The raw materials shown in Table 1 below and 0.1% by weight of the commercial formulation shown in Table 2 are put into a mixer and mixed uniformly, and then 150 g is filled in a range-up pouch, sealed, and then with a retort sterilizer. It was sterilized at 125°C for 30 minutes to prepare retort pumpkin soup.

Each obtained soup was subjected to a light irradiation storage test (conditions: 15,000 lux, 10°C, 2 weeks or 4 weeks). Each shelf-life soup was evaluated by three expert panelists. Evaluation criteria are as follows.
◯: No photodegradation odor is felt at all.
Δ: A photodegradation odor is sensed.
x: A photodegradation odor is noticeable.

Table 2 shows the results. All of the soups containing the commercially available preparations that are considered to have various action characteristics shown in the table had a photodegradation odor when exposed to strong light for 4 weeks (evaluated by x in the "result" column). ). For some antioxidants and masking flavors, no photodegradation odor was felt until 2 weeks, but the photodegradation odor was felt after storage for up to 4 weeks.

[Example 1 Analysis on photodegradation odor]
Commercially available pumpkin soup (“Morning Eating Soup Pumpkin Chowder”, Fujicco Co., Ltd.) was irradiated with light (10,000 lux, 5 ° C., 1 month) to obtain a soup with a photodegradation odor. rice field. The aroma components of the light-irradiated soup and the non-light-irradiated soup were analyzed by gas chromatography (conditions are described below) and compared.

(Conditions for analysis by gas chromatography)
・Pretreatment method 50 g of the above commercially available pumpkin soup at room temperature 20 to 25 ° C. (standing indoors for about 1 hour) was collected in a vial for Entech, and the head space gas in the vial was purged with N gas for 20 seconds. . After allowing the sealed vial to stand in a constant temperature bath (oven) at 40° C. for 15 minutes, 200 cc of the headspace gas in the vial is concentrated using an automatic concentrator (ENTECH INSTRUMENTS INC.), followed by GC/MS. analyzed.
・Analytical equipment Headspace gas automatic concentrator: 7150 (ENTECH)
Autosampler: 7405 (ENTECH)
GC: 7890 (manufactured by Agilent Technologies)
MSD: 5975C (manufactured by Agilent Technologies)
- Analysis conditions Column: DB-WAX (J&W), 60m x 0.32mm i. d. (0.50 μm)
Inlet temp. : 250°C
Column temp: 40°C to 230°C (Multi-stage temperature rise)
Split ratio: splitless

As a result, an increase in nonanal and trans-2-heptenal was observed in the light-irradiated soup compared to the light-unirradiated soup. Furthermore, the formation of octanal, trans-2-octenal and 1-octen-3-ol was newly observed in the light-irradiated soup compared with the light-irradiated soup.

Each of the above five components was prepared as a single perfume and subjected to sensory evaluation by expert panelists.

[Test Example Effect of dairy ingredients on photodegradation odor]
A pumpkin soup containing the pumpkin puree, dairy ingredients, and ingredients shown in Table 3 was prepared according to the soup ingredient composition shown in Table 1. For the test group with dairy ingredients, 10% by weight of commercially available fresh cream was added to the composition of Table 1, and the remainder was adjusted with water. The ingredients were added so as to be 10 parts by weight with respect to 100 parts by weight of the soup.

After adding the raw material composition in Table 1 (the test group with milk raw material contains milk raw material) and the ingredients and uniformly mixing with a mixer, 150 g is filled in a transparent retort pouch, sealed, and then retort sterilizer and sterilized at 125°C for 30 minutes to prepare retort pumpkin soup.

After irradiating the obtained soup with light (15,000 lux, 10° C., 12 days), the aroma components were analyzed by gas chromatography (under the same conditions as in Example 1). In addition, the same analysis was performed using a soup that had been stored in a refrigerator (4° C.) for 12 days without being irradiated with light after sterilization as a control product.

Regarding the photodegradation odor components specified in Example 1 (components that increase or newly occur due to photodegradation; nonanal, trans-2-heptenal, octanal, trans-2-octenal and 1-octen-3-ol), light Table 3 shows the result obtained by dividing the area area of each component amount of the irradiated product by the area area of each component amount of the comparative product.

In all test plots, when the soup after light irradiation was eaten, the quality was such that a light-degraded odor was perceived.

From the above results, it was confirmed that photodegradation odor and photodegradation odor components increased regardless of the presence or absence of dairy ingredients, suggesting that pumpkins are the cause of photodegradation odor.

[Example 2 Search for masking component for photodegradation odor]
The following six components were selected as candidates for the masking components for photodegradation odors.
O: diacetyl 0.2 g/kg
P: 2-butanone 0.4g/kg
Q: δ-hexalactone 5g/kg
R: δ-tridecalactone 2 g/kg
S: δ-tetradecalactone 2 g/kg
T: δ-hexadecalactone 3 g/kg
* OT to T are each fragrance dissolved in 1 kg of edible oil

It was added to the light-irradiated commercially available pumpkin soup (“Morning Eating Soup Pumpkin Chowder”, manufactured by Fujicco Co., Ltd.) so that it became 0.1% by weight, and a sensory evaluation test was performed by four expert panelists. From the viewpoint of taste, two ingredients were selected from O to T that mask the smell of photodeterioration.

As a result, 3 out of 4 selected Q and T from the viewpoint of odor. From the viewpoint of taste, 3 out of 4 chose T. Taken together, it was suggested that T has a high masking effect in terms of odor and taste.

Next, the following four types of combinations were produced for the above components OT.
V: Q+T
W: O+P+R+S
X: O + P (ketone mix product)
Y: Q + R + S + T (lactone mix product)
* V to Y are each fragrance dissolved in 1 kg of edible oil

V to Y were added to the same pumpkin soup irradiated with light used in the tests OT to 0.2% by weight, respectively, and a sensory evaluation test was performed by four expert panelists.

As a result, when V and W were compared, 2 people selected V and 2 people selected W as the one that masked the photodegradation odor better. Similarly, when X (ketone mix product) and Y (lactone mix product) were compared, all four people selected Y. In addition, all of the four panelists selected Y as the combination with the highest effect of masking photodegradation odor among V to Y. Furthermore, when a perfume (CC1706OL) was prepared by mixing Y with X and compared with Y, all four panelists evaluated that CC1706OL had a higher masking effect. Overall, it was suggested that the lactone mix product had a higher masking effect than the lactone mix product, and that the masking effect was further enhanced by adding the ketone mix product to the lactone mix product.

[Example 3 Reproduction of photodegradation odor and screening of masking components]
Based on the five components identified in Example 1 that tended to resemble photodegradation odors, a simulated photodegradation odor perfume having the composition in Table 4 was prepared. An evaluation by an expert panel confirmed that TR-2492 has a higher reproducibility of photodegradation odor than TR-2491.

The pseudo-light-degraded odor fragrance TR-2492 was added to a commercially available pumpkin soup that was not exposed to light ("Asa no Taberu Soup Pumpkin Chowder", manufactured by Fujicco Co., Ltd.) so as to be 0.1% by weight, and photo-degraded. A flavored soup was prepared. Flavors obtained by blending various flavoring ingredients were added to the above-mentioned photo-degraded flavored soup in an amount of 0.1% by weight, and sensory evaluation was performed by expert panelists to screen for flavoring ingredients having a masking effect. Table 5 shows the perfume ingredients selected by screening.

As a result of screening, it was shown that the sample with component (e) has a masking effect of photodegradation odor. In the following, the above-mentioned samples were further compared and examined for the masking effects of photodegradation odors.

The raw materials shown in Table 1 are put into a mixer and uniformly added to the soup, and 7% by weight of domestic pumpkin 10 mm dice cut as ingredients and 0.1% by weight of the flavor shown in Table 5 are added. After mixing, filling and retort sterilization were performed according to the method described in the comparative example to obtain a retort pumpkin soup.

Each of the obtained soups was subjected to a light irradiation storage test (conditions: 15,000 lux, 10°C, 4 weeks). Each shelf-life soup was evaluated by three expert panelists. Evaluation criteria are as follows.
⊚: Even after 4 weeks of light irradiation, no photo-deterioration odor is perceived.
◯: Even after 4 weeks of light irradiation, almost no photodegradation odor is felt.
Δ: After 4 weeks of light irradiation, very little photodegradation odor is felt.
x: After 4 weeks of light irradiation, photodegradation odor is perceived.
It was judged that Δ to ⊚ had an effect of masking the odor of photodegradation, ◯ to ⊚ had a high masking effect of odor of photodegradation, and ⊚ had an extremely high effect of masking the odor of photodegradation. Table 6 shows the results.

From the above results, it was confirmed that the fragrance containing the component (e) effectively masked the photodegradation odor of the pumpkin-containing food. Moreover, it was shown that the masking effect is enhanced by containing the component (f) in addition to the component (e). Furthermore, in addition to the component (e), by containing the component (a), the component (b), the component (c), the component (d) and the component (f), the effect of masking the photodegradation odor of the pumpkin-containing food was shown to increase further. This masking effect was also shown when added to the pumpkin-containing food after the photodegradation odor was generated.

[Example 4 Production example of pumpkin-containing food in which photodegradation odor is masked by blending masking flavor]
The raw materials shown in Table 1 are put into a mixer and uniformly added to the soup, and 10% by weight of domestic pumpkin 10 mm dice cut as ingredients and 0.1% by weight of masking flavor (CCA-297085) in Table 5. After adding and mixing so that , 150 g was filled in a range-up pouch, sealed, and sterilized with a retort sterilizer at 125 ° C. for 30 minutes to prepare a retort pumpkin soup.

After irradiating the obtained soup with light (15,000 lux, 10° C., 4 weeks), the soup was eaten by an expert panelist and evaluated. Flavors containing components (a)-(f) were shown to effectively mask the photodegradation odor of pumpkin-containing foods.

Claims (12)

A photodegradation odor masking agent for pumpkin-containing foods containing δ-hexadecalactone ,
The ratio of pumpkin in the pumpkin-containing food is 15% to 45% by weight,
A masking agent that is added in an amount of 0.01% to 1% by weight to the pumpkin-containing food . The masking agent of claim 1, further comprising δ-hexalactone. 3. The masking agent of claim 2, further comprising diacetyl, 2-butanone, delta-tetradecalactone and delta-tridecalactone. A pumpkin-containing food to which a photodegradation odor masking agent for pumpkin-containing food containing δ-hexadecalactone is added ,
The ratio of pumpkin in the pumpkin-containing food is 15% to 45% by weight,
A pumpkin-containing food, wherein the masking agent for photodegradation odor for pumpkin-containing food is added in an amount of 0.01% by weight to 1% by weight with respect to the pumpkin-containing food . 5. The food according to claim 4, wherein the photodegradation odor masking agent for pumpkin-containing food further contains δ-hexalactone. 6. The food according to claim 5, wherein the photodegradation odor masking agent for pumpkin-containing food further comprises diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone. A method for producing a pumpkin-containing food, comprising the step of adding a photodegradation odor masking agent for pumpkin-containing food containing δ-hexadecalactone ,
The ratio of pumpkin in the pumpkin-containing food is 15% to 45% by weight,
A manufacturing method, wherein the photodegradation odor masking agent for pumpkin-containing foods is added in an amount of 0.01% by weight to 1% by weight with respect to the pumpkin-containing foods . 8. The production method according to claim 7, wherein the photodegradation odor masking agent for pumpkin-containing foods further contains δ-hexalactone. The production method according to claim 8, wherein the photodegradation odor masking agent for pumpkin-containing foods further comprises diacetyl, 2-butanone, δ-tetradecalactone and δ-tridecalactone. A method for masking the photodegradation odor of pumpkin-containing foods by adding a photodegradation odor masking agent for pumpkin-containing foods containing δ-hexadecalactone ,
The ratio of pumpkin in the pumpkin-containing food is 15% to 45% by weight,
A method of adding 0.01% by weight to 1% by weight of the photodegradation odor masking agent for pumpkin-containing food to the pumpkin-containing food . The method according to claim 10, wherein the photodegradation odor masking agent for pumpkin-containing foods further comprises δ-hexalactone. 12. The method of claim 11, wherein the photodegradation odor masking agent for pumpkin-containing foods further comprises diacetyl, 2-butanone, delta-tetradecalactone and delta-tridecalactone.