JP7217119B2 - Unpleasant odor masking agent for processed vegetable foods - Google Patents

Description

TECHNICAL FIELD The present invention relates to an unpleasant odor masking agent for processed vegetable foods.

Vegetables are widely used food materials due to their high nutritional value and diverse flavors and textures. However, many people avoid vegetables because vegetables have a unique unpleasant smell such as grassy smell. Moreover, when vegetables are heated and cooked, the green smell may increase or a peculiar odor may occur, which is one of the factors that hinder the consumption of processed vegetable foods. For this reason, various methods have been proposed for reducing unpleasant odors derived from vegetables in processed vegetable foods.

Such methods include, for example, a method for reducing bitterness and odor characterized by adding fatty acid glycerol diesters to vegetable and fruit juices (Patent Document 1); or a method for reducing, in the preparation of vegetables or legumes, a method characterized in that an extract derived from cane is directly or indirectly applied to said vegetables or legumes, is a raw material selected from sugar cane juice and sugar cane-derived molasses, passed through a column filled with a synthetic adsorbent as a fixed carrier, and the components adsorbed by the synthetic adsorbent are mixed with water, It is obtained by elution and recovery with a solvent selected from methanol, ethanol, and mixtures thereof, and the synthetic adsorbent is an aromatic resin, an acrylic methacrylic resin, or an acrylonitrile aliphatic resin. Method (Patent Document 2), Flavor Improver for Processed Fruits and Vegetables Containing Polyglycerin Fatty Acid Ester with HLB of 8 or More (Patent Document 3), Vegetables Blended with Vegetables Having Grassy Smell Processed foods containing vegetables, characterized by containing lactic acid-fermented egg white (Patent Document 4), disgusting taste and unpleasant odor of foods characterized by containing 35% by mass or more of maltotriose as a sugar composition A masking agent (Patent Document 5) and the like are known.

However, these methods are not always satisfactory because the flavor of the substance added to the processed vegetable food affects the original flavor of the vegetable, and the effect of reducing the unpleasant odor is not sufficient. Therefore, there has been a demand for a method capable of more effectively reducing unpleasant odors derived from vegetables in processed vegetable foods.

Japanese Patent No. 2849892 Japanese Patent No. 3731626 JP 2013-188179 A JP 2014-064511 A JP 2014-226074 A

An object of the present invention is to provide an unpleasant odor masking agent for processed vegetable food that can sufficiently reduce the unpleasant odor derived from vegetables in the processed vegetable food.

As a result of intensive studies on the above problem, the present inventors found that the above problem can be solved by using a protein and an emulsifier having a relatively low HLB in combination, and based on this finding, the present invention came to form

That is, the present invention consists of the following (1) to (3).
(1) An unpleasant odor masking agent for processed vegetable foods containing a protein and an emulsifier with an HLB of less than 5.
(2) For processed vegetable food according to (1) above, wherein the emulsifier having an HLB of less than 5 is one or more selected from the group consisting of polyglycerin fatty acid esters, glycerin organic acid fatty acid esters and sucrose fatty acid esters. Unpleasant odor masking agent.
(3) A method for masking unpleasant odors in processed vegetable foods, comprising the step of bringing the unpleasant odor masking agent for processed vegetable foods according to any one of (1) or (2) into contact with vegetables.

By using the unpleasant odor masking agent for processed vegetable foods of the present invention in processed vegetable foods, unpleasant odors derived from vegetables can be sufficiently reduced.

The protein used in the present invention is not particularly limited as long as it is derived from animals and plants and is edible. Examples include milk proteins such as skimmed concentrated milk, whey protein and sodium caseinate, vegetable proteins such as soybean protein, wheat protein, pea protein and corn protein, and animal proteins such as gelatin. Among these proteins, vegetable proteins are preferred, and soybean protein and corn protein are more preferred. Any one of these proteins may be used alone, or two or more thereof may be used in any combination.

The form of the protein used in the present invention is not particularly limited, but the powder form is preferred because it is easy to prepare a powder form masking agent.

Proteins used in the present invention include SUPRO 710 (trade name; powdered soy protein; manufactured by DuPont), SUPRO XT-219D (trade name; powdered soy protein; manufactured by DuPont), and Kobayashi Zein DP-N (trade name). Corn protein; manufactured by Kobayashi Koryo Co., Ltd.) and the like are commercially available, and these can be used in the present invention.

The emulsifier having an HLB of less than 5 used in the present invention is an emulsifier used for foods, and has an HLB value calculated by the Atlas method (hereinafter simply referred to as "HLB") of less than 5, preferably less than 4, More preferably less than 3, more preferably less than 2.

Since the balance between the hydrophilic group and the lipophilic group is important for nonionic surfactants used for food, HLB published by Griffin is generally used as a method of expressing the property. Griffin defined HLB as 0 to 20, and HLB was defined as 10 when the ratio of the molecular weight of the hydrophilic group portion in the molecule was 0.5. However, food emulsifiers that are generally manufactured and sold as industrial products are not pure products but mixtures, and it is practically impossible to determine HLB using the Griffin formula. Calculated. The calculation formula by the Atlas method is shown below.
HLB=20×(1−S/A)
S: Saponification value of polyhydric alcohol fatty acid ester A: Neutralization value of raw fatty acid The saponification value and neutralization value are, for example, "Standard Oil Analysis Test Method (1)" (Japan Oil Chemistry Society, 1996 ) can be measured based on the method described in ).

Emulsifiers used in the present invention include, for example, glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithins, etc., and those having an HLB of less than 5 can be mentioned. Here, glycerin fatty acid esters include, in addition to esters of glycerin and fatty acids, for example, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, etc. The glycerin organic acid fatty acid esters include, for example, glycerin acetic acid fatty acid esters, Glycerin lactic acid ester and the like are included. Further, the polyglycerin fatty acid ester includes, for example, polyglycerin condensed ricinoleic acid ester. Among these emulsifiers, polyglycerin fatty acid esters (eg, polyglycerin condensed ricinoleic acid esters), glycerin organic acid fatty acid esters (eg, glycerin acetic acid fatty acid esters), and sucrose fatty acid esters are preferred. Any one of these emulsifiers may be used alone, or two or more of them may be used in combination.

The form of the emulsifier used in the present invention is not particularly limited, but examples thereof include powder, liquid, and paste. preferable.

Examples of emulsifiers used in the present invention include Poem PR-100 (trade name; polyglycerin condensed ricinoleate; liquid; HLB 0.5; manufactured by Riken Vitamin Co., Ltd.), Poem G-002 (trade name; glycerin acetate fatty acid ester; liquid ; HLB0; Riken Vitamin Co., Ltd.), Ryoto Sugar Ester S-170 (trade name; sucrose fatty acid ester; powder; HLB about 1; Mitsubishi Kagaku Foods Co., Ltd.), etc. are commercially available, and the present invention can use these.

The unpleasant odor masking agent for processed vegetable food of the present invention (hereinafter also simply referred to as "masking agent") contains a protein and an emulsifier with an HLB of less than 5. The masking agent is formulated by mixing a protein and an emulsifier having an HLB of less than 5 by a method known per se. When a liquid or paste emulsifier is used for formulation, it is preferable to preheat the emulsifier to 40 to 90° C. to reduce the viscosity, from the viewpoint of increasing uniformity of mixing.

The content of protein and emulsifier with HLB of less than 5 in 100% by mass of the masking agent of the present invention is 50.0 to 99.0% by mass, preferably 80.0 to 99.0% by mass, more preferably 90.0 to 99.0% by mass, more preferably 92.0 to 98.0, an emulsifier having an HLB of less than 5 is 0.1 to 20.0% by mass, preferably 1.0 to 10.0% by mass, More preferably, it is 2.0 to 8.0% by mass. In addition, the mixing ratio of the protein and the emulsifier having an HLB of less than 5 in the masking agent of the present invention is 99.9:0.1 to 50.0:20.0 in mass ratio (protein:emulsifier having an HLB of less than 5). , preferably 99.9: 0.1 to 80.0: 20.0, more preferably 99.0: 1.0 to 90.0: 10.0, still more preferably 98.0: 2.0 to 92 .0:8.0.

The form of the masking agent of the present invention is not particularly limited, and examples thereof include powder, liquid, paste and the like, but powder is preferred from the standpoint of stability and ease of use.

The masking agent of the present invention includes other substances other than the above proteins and emulsifiers having an HLB of less than 5, such as excipients (e.g., dextrin, lactose, etc.), basic seasonings (e.g., , salt, sugar, etc.), umami seasonings (sodium L-glutamate, etc.), protein hydrolysates, edible extracts (e.g., meat extract, vegetable extract, yeast extract, etc.), spices, dried fish powder, vegetables (e.g., powdered vegetables etc.), fruits (e.g., powdered fruits, etc.), animal and vegetable oils (e.g., powdered animal and vegetable oils), phosphates such as potassium phosphate, citrates such as sodium citrate, gluconates such as sodium gluconate, pigments etc. may be mixed.

The masking agent of the present invention is used to reduce unpleasant odors derived from vegetables that are felt when eating processed vegetable foods. Unpleasant odors derived from vegetables include grassy odors of vegetables themselves, grassy odors that increase during cooking of processed vegetable foods or after cooking, and specific odors generated by cooking (i.e., grassy odors inherent in vegetables). an unpleasant odor different from

The processed vegetable food targeted by the present invention is not particularly limited as long as it is processed from vegetables as a raw material. Processed foods are preferred. Examples of such processed foods include cut vegetables, frozen vegetables, vegetable juices, vegetable purees, vegetable salads, boiled vegetables, and other vegetable-based soups, potages, stews, boiled dishes, and the like.

Vegetables used as raw materials for the above-mentioned processed vegetable food are not particularly limited as long as they are generally edible. Root vegetables such as lotus root, fruit vegetables such as tomatoes, cucumbers, green peppers, pumpkins, green beans, bitter melons, and zucchini, sprouted vegetables such as bean sprouts and radish sprouts, stem vegetables such as green onions, onions, ginger, garlic, and asparagus. Vegetables such as broccoli, cauliflower, Japanese ginger, and the like are included.

The method of using the masking agent of the present invention is not particularly limited as long as it is added to the processed vegetable food so that the masking agent of the present invention is in contact with the vegetables, and a method of directly adding the masking agent of the present invention to the processed vegetable food. and a method of immersing vegetables in an aqueous dispersion of the masking agent of the present invention. Moreover, there is no particular limitation on the timing of addition, and it may be before, during or after the production of the processed vegetable food (for example, before or during eating).

The amount of the masking agent of the present invention to be added varies depending on the type of vegetable, the intensity and quality of the unpleasant odor, the method for producing the processed vegetable food, the degree of the desired masking effect, etc., and is not uniform. When added directly to food, 0.01 to 10.0 parts by mass, preferably 0.5 to 5.0 parts by mass, more preferably 1.0 to 3.0 parts by mass with respect to 100 parts by mass of vegetables be. When vegetables are immersed in the aqueous dispersion of the masking agent of the present invention, the content of the masking agent of the present invention is 0.1% by mass to 20.0% by mass, preferably 0.1% by mass in 100% by mass of the aqueous dispersion. 5% by mass to 10.0% by mass, more preferably 1.0% by mass to 5.0% by mass.

The above-mentioned processed vegetable food can be produced by a conventional method using the same raw materials as those for ordinary processed vegetable food, using a conventional apparatus, except that the masking agent of the present invention is brought into contact with the vegetables.

The present invention includes a method of masking unpleasant odors in processed vegetable foods comprising the step of contacting vegetables with the masking agent of the present invention.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.

[Production of masking agent]
(1) Raw materials 1) Protein 1-1) Soy protein (trade name: SUPRO 710; powder; manufactured by DuPont)
1-2) Corn protein (trade name: Kobayashi Zein DP-N; powder; manufactured by Kobayashi Koryo Co., Ltd.)
2) Emulsifier 2-1) Polyglycerin condensed ricinoleate (trade name: Poem PR-100; liquid; HLB 0.5; manufactured by Riken Vitamin Co., Ltd.)
2-2) Glycerin acetic acid fatty acid ester (trade name: Poem G-002; liquid; HLB0; manufactured by Riken Vitamin Co., Ltd.)
2-3) Sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-170; powder; HLB about 1; manufactured by Mitsubishi Kagaku Foods)
2-4) Polyglycerol stearate (trade name: Poem J-2081V; HLB 6.0; powder; manufactured by Riken Vitamin Co., Ltd.)
2-5) Polyglycerin laurate (trade name: Poem J-0021; HLB 15.5; paste; manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of masking agent Table 1 shows the formulation of masking agents 1 to 9 prepared using the above raw materials. Among them, masking agents 1 to 4 are examples according to the present invention, and masking agents 5 to 9 are comparative examples.

(3) Manufacturing method of masking agent According to the mixing ratio shown in Table 1, the raw materials are weighed out so that the total amount is 200 g, placed in a food processor (model: MK-K48P; manufactured by Panasonic Corporation), and mixed uniformly for 1 minute. (rotation speed of food processor: 2,900 rpm) to obtain masking agents 1-6. In the stirring and mixing, the liquid and paste emulsifiers were preheated to 50°C. Masking agents 7 to 9 consisted of only one type of raw material, so the raw material itself was used as the masking agent.

[Evaluation of Masking Agent]
(1) Sensory evaluation test on the unpleasant odor masking effect of cabbage puree 50 g of cabbage and 50 g of water were charged in a hand blender (model: MQ500; manufactured by Delonghi Japan), and the normal switch was pressed to grind for 60 seconds (blender rotation speed: 12,800 rpm), cabbage puree was prepared. To 100 g of the obtained cabbage puree, 2 g each of a masking agent (one of 1 to 8) was added, and the mixture was uniformly stirred and mixed with a spatula to obtain test groups 1 to 8. Also, in Test Section 1, except that 0.1 g of Masking Agent 9 was added in place of 2 g of Masking Agent 1, Test Section 9 was carried out in the same manner as in Test Section 1. In test group 1, instead of adding 2 g of masking agent 1, 1.9 g of soy protein (trade name: SUPRO 710; powder; manufactured by DuPont) and polyglycerin condensed ricinoleate (trade name: Poem PR-100; liquid; HLB 0.5; manufactured by Riken Vitamin Co., Ltd.) 0.1 g (that is, the raw material of Masking Agent 1) was added as it was, and Test Group 10 was carried out in the same manner as Test Group 1. In order to evaluate the effect of masking unpleasant odors on these cabbage purees, a sensory test was conducted on grassy smell and specific odor using cabbage puree to which no masking agent was added as a reference (control). In the test, each cabbage puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 2, and the average value of the evaluation points. was obtained and symbolized according to the following criteria. Table 3 shows the results.
◎: Average value less than 1.5 ○: Average value 1.5 or more and less than 2.5 △: Average value 2.5 or more and less than 3.5 ×: Average value 3.5 or more

As is clear from the results in Table 3, in Test Groups 1 to 4 to which masking agents 1 to 4 were added, results of "○" or better were obtained in all evaluation items. It was found to be excellent in the masking effect of unpleasant odors derived from vegetables. On the other hand, in Test Groups 5 to 9 to which Masking Agents 5 to 9 of Comparative Examples were added and in Test Group 10 to which Masking Agent 1 was added without formulating raw materials instead of Masking Agent 1, none of the evaluation items was evaluated. Also, the result was below "Δ", and the masking effect was not sufficient.

(2) Sensory evaluation test on the effect of masking the unpleasant odor of pureed bean sprouts 50 g of bean sprouts and 50 g of water were charged into a hand blender (model: MQ500; manufactured by Delonghi Japan), and the normal switch was pressed to grind for 60 seconds (blender rotation speed: 12,800 rpm) to prepare bean sprout puree. To 100 g of the bean sprout puree thus obtained, 2 g each of masking agent (one of 1, 2, 3 and 7) was added and uniformly stirred and mixed with a spatula to obtain test groups 11-14. In addition, test group 15 was prepared in the same manner as test group 11 except that 0.1 g of masking agent 9 was added in place of 2 g of masking agent 1 in test group 11 . In addition, in order to evaluate the masking effect of these bean sprout purees against an unpleasant odor, a sensory test was conducted on grassy smell and specific odor using a bean sprout puree to which no masking agent was added as a reference (control). In the test, each bean sprout puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 4, and the average value of the evaluation points. was obtained and symbolized according to the following criteria. Table 5 shows the results.
◎: Average value less than 1.5 ○: Average value 1.5 or more and less than 2.5 △: Average value 2.5 or more and less than 3.5 ×: Average value 3.5 or more

As is clear from the results in Table 5, in Test Groups 11 to 13 to which masking agents 1, 2 and 3 were added, results of "○" or better were obtained in all evaluation items. was found to be excellent in the masking effect of unpleasant odors derived from vegetables. On the other hand, in Test Groups 14 and 15, in which masking agents 7 and 9 of Comparative Examples were added, the results were "Δ" or lower in all evaluation items, and the masking effect was not sufficient.

(3) Sensory evaluation test on the unpleasant odor masking effect of tomato puree 50 g of tomato and 50 g of water are charged in a hand blender (model: MQ500; manufactured by Delonghi Japan), and the normal switch is pressed to grind for 60 seconds (blender rotation speed: 12,800 rpm), tomato puree was prepared. To 100 g of the obtained tomato puree, 2 g of each masking agent (one of 1, 2, 3, 6 and 7) was added, and the mixture was uniformly stirred and mixed with a spatula to obtain test groups 16-20. Further, test group 21 was obtained in the same manner as test group 16 except that 0.1 g of masking agent 9 was added in place of 2 g of masking agent 1 in test group 16 . To evaluate the masking effect of these tomato purees against unpleasant odors, sensory tests were conducted on grassy smell and specific odor using tomato puree to which no masking agent was added as a reference (control). In the test, each tomato puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 6, and the average value of the evaluation points. was obtained and symbolized according to the following criteria. Table 7 shows the results.
◎: Average value less than 1.5 ○: Average value 1.5 or more and less than 2.5 △: Average value 2.5 or more and less than 3.5 ×: Average value 3.5 or more

As is clear from the results in Table 7, in Test Groups 16 to 18 to which masking agents 1, 2 and 3 were added, the results of "○" were obtained in all evaluation items. , It was found to be excellent in the masking effect of unpleasant odors derived from vegetables. On the other hand, in Test Groups 19 to 21 in which masking agents 6, 7 and 9 of Comparative Examples were added, the result was "Δ" or less in any of the evaluation items, and the masking effect was not sufficient.

(4) Sensory evaluation test on the effect of masking the unpleasant odor of onion puree 50 g of onion and 50 g of water were charged in a hand blender (model: MQ500; manufactured by Delonghi Japan), and the normal switch was pressed to grind for 60 seconds (blender rotation speed: 12,800 rpm) to prepare an onion puree. To 100 g of the obtained onion puree, 2 g of each masking agent (one of 1, 2, 3, 6 and 7) was added, and the mixture was uniformly stirred and mixed with a spatula to obtain test groups 22-26. Also, in test group 22, except that 0.1 g of masking agent 9 was added in place of 2 g of masking agent 1, test group 27 was obtained in the same manner as test group 22. In order to evaluate the effect of these onion purees on masking unpleasant odors, a sensory test was carried out on grassy smell and specific odor using onion puree to which no masking agent was added as a reference (control). In the test, each onion puree was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 8, and the average value of the evaluation points. was obtained and symbolized according to the following criteria. Table 9 shows the results.
◎: Average value less than 1.5 ○: Average value 1.5 or more and less than 2.5 △: Average value 2.5 or more and less than 3.5 ×: Average value 3.5 or more

As is clear from the results in Table 9, in Test Groups 22 to 24 to which masking agents 1, 2 and 3 were added, results of "○" or better were obtained in all evaluation items. was found to be excellent in the masking effect of unpleasant odors derived from vegetables. On the other hand, in Test Groups 25 to 27, in which masking agents 6, 7 and 9 of Comparative Examples were added, the results were "Δ" or lower in all evaluation items, and the masking effect was not sufficient.

(5) Sensory evaluation test on the effect of masking unpleasant odors of cut cabbage 100 g of cabbage cut into 30 mm widths was subjected to 1 L of a 1 mass% aqueous dispersion (25 ° C.) of a masking agent (any of 1, 3, 6 and 7). was immersed in for 10 minutes. The soaked cut cabbage was added to 1 L of tap water and washed by stirring at 25° C. for 60 seconds. The washed cut cabbage was raised in a strainer and drained for 1 minute to prepare 100 g of cut cabbage, which was designated as test groups 28-31. In order to evaluate the masking effect of these cut cabbages on the unpleasant odor, the cut cabbages prepared in the same manner as in Test Groups 28 to 31 were used as a reference (control), except that they were not immersed in a 1% by mass aqueous dispersion of the masking agent. Then, a sensory test was conducted on grassy smell and peculiar odor. In the test, each cut cabbage was heated in a microwave oven (model: ER-H3; manufactured by Toshiba Corporation) at 600 W for 1 minute, and then evaluated by 10 panelists according to the evaluation criteria shown in Table 10, and the average value of the evaluation points. was obtained and symbolized according to the following criteria. Table 11 shows the results.
◎: Average value less than 1.5 ○: Average value 1.5 or more and less than 2.5 △: Average value 2.5 or more and less than 3.5 ×: Average value 3.5 or more

As is clear from the results in Table 11, in Test Groups 28 and 29 to which masking agents 1 and 3 were added, the results of "○" were obtained in all evaluation items. It turned out that it is excellent in the masking effect of the unpleasant odor derived from it. On the other hand, in Test Groups 30 to 31 to which masking agents 6 and 7 of Comparative Examples were added, the result was "Δ" in any of the evaluation items, and the masking effect was not sufficient.

(6) Sensory evaluation test for the effect of masking the unpleasant odor of cut lettuce 100 g of lettuce cut into 30 mm widths was subjected to 1 L of a 1 mass% aqueous dispersion (25°C) of a masking agent (any of 1, 3, 6 and 7). was immersed in for 10 minutes. The soaked cut lettuce was added to 1 L of tap water and washed by stirring at 25° C. for 60 seconds. The washed cut lettuce was placed in a sieve and drained for 1 minute to prepare 100 g of cut lettuce, which was designated as test groups 32-35. In order to evaluate the effect of masking the unpleasant odor of these cut lettuce, the cut lettuce prepared in the same manner as in Test Group 32 was used as a reference (control) except that it was not immersed in a 1% by mass aqueous dispersion of the masking agent. A sensory test was carried out for grassiness. In the test, each cut lettuce was evaluated by 10 panelists according to the evaluation criteria shown in Table 12 without heating with a microwave oven or the like, and the average value of the evaluation points was obtained and symbolized according to the following criteria. The results are shown in Table 13.
◎: Average value less than 1.5 ○: Average value 1.5 or more and less than 2.5 △: Average value 2.5 or more and less than 3.5 ×: Average value 3.5 or more

As is clear from the results in Table 13, in Test Groups 32 and 33 to which Masking Agents 1 and 3 were added, the result of "○" was obtained in grassy smell. It was found to be excellent in the odor masking effect. On the other hand, in Test Groups 34 and 35 to which the masking agents 6 and 7 of the comparative examples were added, the result was "Fair" in grassy smell, and the masking effect was not sufficient.

Claims (3)

An unpleasant odor masking agent for processed vegetable foods comprising (a) powdered soybean protein or powdered corn protein and (b) an emulsifier having an HLB of less than 5. (b) The emulsifier having an HLB of less than 5 is one or more selected from the group consisting of polyglycerin fatty acid esters, glycerin organic acid fatty acid esters and sucrose fatty acid esters. Odor masking agent. 3. A method for masking unpleasant odors in processed vegetable foods, comprising the step of contacting vegetables with the unpleasant odor masking agent for processed vegetable foods according to claim 1 or 2.