Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/84—Flavour masking or reducing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/30—Removing undesirable substances, e.g. bitter substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/30—Removing undesirable substances, e.g. bitter substances
  • A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/203—Alicyclic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/204—Aromatic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/205—Heterocyclic compounds
  • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
  • A61K36/18—Magnoliophyta (angiosperms)
  • A61K36/185—Magnoliopsida (dicotyledons)
  • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae

Definitions

• the present invention relates to a masking agent for an unpleasant odor derived from a plant or oxidation of fats and oils, a method for masking the unpleasant odor, and a method for producing an oral product in which the unpleasant odor is masked.
• soybean meat made by compressing and drying soybeans for vegetarians and vegans is becoming more popular among non-vegetarians as a low-fat, high-protein foodstuff.
• the greenish flavor containing hexanal as the main component which is known as an unpleasant odor contained in soybeans, various plants and their processed products, hinders the continuous use.
• the odor of oxidized fats and oils contained in processed fish and livestock meat products which is the odor of deteriorated fats and oils containing hexanal as a main component, is also a problem at manufacturing sites and distribution.
• Patent Document 1 it has been known that masking is performed by covering an unpleasant odor with an aroma component having a stronger odor than the odor.
• various compounds such as hexanal can mask the photodegradable odor of fruit juice-containing products such as methional.
• Patent Document 2 It has also been reported that the characteristic odor of poly (phenol sulfide), which is widely used as an additive in many industrial fields, can be masked by a combination of specific compounds such as aldehydes such as hexanal and alcohols.
• Non-Patent Documents 1 and 3 since it can only be used in foods that match the flavor of the additive substance itself, there is a need for a technique for masking the greenish flavor without impairing the flavor of various foods.
• the present invention has been made in view of the above circumstances, and the problem to be solved is a masking agent for unpleasant odors of plants and processed meat products, particularly soybean green odor and oil-deteriorated odor (hexanal odor). It is an object of the present invention to provide a method for masking a hexanal odor and a method for producing a food product in which the hexanal odor is masked.
• the present inventors impart the aroma of the compound by adding a specific aroma compound at a low concentration around the threshold of the aroma (flavor) of the compound.
• the present invention is as follows.
• a method of masking the unpleasant odor of oral substances including the addition of.
• the method according to [8], wherein the unpleasant odor of the oral product is a plant-derived unpleasant odor of the plant-containing oral product.
• the method according to [9], wherein the plant is legumes.
• the method according to [9], wherein the plant is soybean.
• the method according to [8], wherein the unpleasant odor of the oral product is an unpleasant odor derived from the oxidation of fats and oils of processed meat products.
• a method for producing an oral product in which an unpleasant odor is masked which comprises adding the above to the oral product.
• the method according to [15], wherein the oral product is a plant-containing oral product.
• the method according to [16], wherein the plant is legumes.
• the method according to [16], wherein the plant is soybean.
• the method according to [15], wherein the oral product is a processed meat product.
• the method according to any one of [15] to [19], wherein the amount of the aroma compound added is 1/100 to 100 times the threshold value of the aroma compound in an oral product.
• the method according to [15], wherein the unpleasant odor is a plant-derived unpleasant odor of a plant-containing oral product.
• INDUSTRIAL APPLICABILITY it is possible to provide a plant-containing food such as soybean or a pharmaceutical product in which the hexanal odor is masked, and it is possible to ingest it for a long period of time. According to the present invention, the hexanal odor can be masked without imparting another flavor, so that various processed foods can be produced.
• INDUSTRIAL APPLICABILITY it is possible to provide a plant-containing food or a pharmaceutical product in which a green odor such as soybean odor, a grain odor, or an unpleasant odor derived from oil / fat oxidation is masked, and it is possible to easily ingest it. According to the present invention, it is possible to mask green odors such as soybean odor and grain odor without imparting another flavor, so that various processed foods can be produced.
• the present invention relates to E-beta-damascone, S- (2-methyl-3-frill) ethanethioate, beta-cariophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methylanthranilate, S. -At least one aroma selected from the group consisting of furfurylthioformate, 1-isothiocyanate-3- (methylthio) propane, nutcatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol and sclareolide.
• the present invention relates to a masking agent for an unpleasant odor of an oral substance containing a compound (sometimes referred to as "the agent of the present invention" in the present specification).
• the aroma compound is a compound used as a fragrance, and is a low molecular weight compound having a molecular weight of about 140 to 310.
• E-Beta-Damascone (CAS Registry Number: 23726-91-2, (E) -1- (also referred to as 2,6,6-trimethyl-1-cyclohexenyl) -2-butene-1-one) -S- (2-Methyl-3-frill) ethanethioate (CAS Registry Number: 55764-25-5) -Beta-caryophyllene oxide (CAS Registry Number: 1139-30-6) -Beta-ionone (CAS Registry Number: 79-77-6) 2,5-Dihydroxy-1,4-dithiane (CAS Registry Number: 40018-26-6) -Methyl anthranilate (CAS Registry Number: 134-20-3) -S-full frill thioformate (CAS Registry Number: 5
• the aroma compound used in the present invention is produced by a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, etc.) or a method similar thereto, or is extracted and purified from a material containing an aroma compound. It may be an isolated product.
• the material containing the aroma compound include natural products such as agricultural, livestock and fishery products; culture solutions obtained by culturing microorganisms, fermented products such as bacterial cells; and processed products thereof.
• a material containing an aroma compound is purified as it is or to a desired degree in place of a chemically synthesized product or an isolated product of an aroma compound, or in addition to the chemically synthesized product or an isolated product. May be used.
• the above-mentioned aroma compound may be contained alone or in combination of two or more.
• the amount of the aroma compound contained in the agent of the present invention is usually 0.001% by weight or more, preferably 0.1% by weight or more, and particularly preferably 1% by weight or more, based on the agent of the present invention. be.
• the amount is usually 100% by weight or less, preferably 99% by weight or less, and more preferably 90% by weight or less with respect to the agent of the present invention.
• the form of the agent of the present invention is not particularly limited, and examples thereof include solid form (including powder form, granular form, etc.), liquid form (including slurry form, etc.), gel form, paste form, and the like.
• the agent of the present invention may consist only of an aroma compound, but in addition to this, it may further contain a conventional base depending on the form of the agent of the present invention.
• the base may be, for example, starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, salt, solid fat, silicon dioxide, and mixtures thereof.
• yeast cells and various powder extracts and the like can be mentioned.
• Examples of the base when the agent of the present invention is in the form of liquid include water, ethanol, glycerin, propylene glycol, various animal and vegetable oils, and the like.
• the agents of the present invention may include, for example, excipients, pH adjusters, antioxidants, thickening stabilizers, emulsifiers, sweeteners (eg, sugar, etc.), as long as the object of the present invention is not impaired.
• excipients e.g., pH adjusters, antioxidants, thickening stabilizers, emulsifiers, sweeteners (eg, sugar, etc.), as long as the object of the present invention is not impaired.
• Salt organic salts, inorganic salts, nucleic acids, seasonings (eg, umami seasonings such as monosodium glutamate), acidulants, colorants, color formers and the like may be further contained.
• the agent of the present invention can be produced by a method known per se or a method similar thereto.
• the agent of the present invention can be suitably used for masking the unpleasant odor of an oral product to which a plant is added (eg, food, oral medicine, etc.) or a processed meat product.
• the agent of the present invention is an oral plant-derived unpleasant odor, for example, a green-smelling soybean odor derived from legume soybeans, or an unpleasant odor derived from fat oxidation of processed meat products (fat-deteriorated odor), particularly causing them. It can be more preferably used to mask the hexanal odor.
• the plants include beans such as soybeans, peanuts and pea, fruits such as apples, bananas and strawberries, grains such as rice and corn, oil seeds such as rapeseed and corn, tomatoes, potatoes and olive fruits. Among them, beans are preferable, and soybeans are more preferable.
• the plant includes not only the plant itself but also those plant-derived materials.
• soybean itself and soybean-derived material can be mentioned, and the soybean-derived material is processed from soybean as a raw material. Examples include processed materials. Examples thereof include soybean oil, soymilk, full-fat soybean, defatted soybean, concentrated soybean protein, isolated soybean protein, soybean flour (kinako), okara, and tofu.
• the plant-derived unpleasant odor that can be masked by the agent of the present invention is not only the odor of the plant itself, but also due to physical treatment such as heating of the plant protein, and over time due to light, temperature, oxygen or enzyme. Includes odors that occur after the fact due to the effects of the target. For example, in the case of soybeans, it is desirable to remove unpleasant odors such as soybean odor or greenish soybean odor, and green grass odor of tomato sauce and olive oil. Specific plant-derived unpleasant odors include hexanal, hexanol, 1-octen-3-ol, and the like. Plant-derived unpleasant odors to which the agent of the present invention is suitable include soybean-derived unpleasant odors, among others. Hexanal odor can be mentioned.
• plant-derived unpleasant odors include the odors of hexanal, hexanol, 1-octen-3-ol, and decadienal.
• plant-derived unpleasant odors to which the agent of the present invention is suitable include soybean protein.
• the aroma compounds contained in the agent of the present invention are E-beta-damascon, S- (2-methyl-3-frill) ethanethioate, beta-cariophyllene oxide, beta-.
• Ionone 2,5-dihydroxy-1,4-dithiane, methylanthranilate, S-flufurylthioformate, 1-isothiocyanate-3- (methylthio) propane, nutcatone, 1,4-dioxacycloheptadecane- One or a combination of two or more selected from 5,17-dione, sclareol and sclareolide.
• E-beta-damascone, beta-cariophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-ditian, nutcaton, 1,4-dioxacyclo Heptadecane-5,17-dione, sclareol and sclareolide are preferred, E-beta-damascone, beta-cariophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-ditian, nutcaton, 1,4-dioxa Cycloheptadecane-5,17-dione and sclareol are more preferred.
• the processed meat product means a processed food containing meat as a main raw material, and examples thereof include processed fish meat products and processed livestock meat products.
• the unpleasant odor derived from the oxidation of fats and oils that can be masked by the agent of the present invention is an odor generated by changing the fat and oil components due to oxidation or the like, and includes a hexanal odor.
• specific unpleasant odors derived from fat and oil oxidation include hexanal odor and decadienal odor.
• the aroma compounds contained in the agent of the present invention are E-beta-damascon, S- (2-methyl-3-frill) ethanethioate, beta-cariophyllene oxide, beta. -Ionone, 2,5-dihydroxy-1,4-dithiane, methylanthranilate, S-flufurylthioformate, 1-isothiocyanate-3- (methylthio) propane, nutcatone, 1,4-dioxacycloheptadecane It is one or a combination of two or more selected from -5,17-dione, sclareol and sclareolide.
• masking of unpleasant odor means reduction or suppression of unpleasant odor, and can also be referred to as deodorization or reduction of odor.
• the oral product to which the agent of the present invention is used is not particularly limited as long as it contains a plant having an unpleasant odor derived from a plant or a processed meat product having an oxidative odor of fats and oils.
• the "oral product” means a product that can be ingested or taken orally, and specific examples thereof include foods, oral medicines, and the like.
• the term “food” broadly includes foods that can be taken orally (excluding pharmaceuticals), and unless otherwise specified, includes so-called foods, beverages, seasonings, supplements, and the like. .. Food is a concept that also includes food compositions.
• the food to which the agent of the present invention is used is not particularly limited as long as it contains a plant having a plant-derived unpleasant odor, and examples thereof include the plant itself or a processed food using a plant or a plant-derived material.
• soybean itself or processed soybean foods using soybeans or soybean-derived materials, processed tomato foods, processed olive foods, and the like can be mentioned.
• Processed soybean foods include soymilk, soymilk beverages, prepared soymilk; soybean flour (kina flour) prepared by crushing roasted beans; tofu prepared from soymilk, yuba, fu; frozen tofu prepared from tofu, fried tofu, etc.
• the foods to which the agent of the present invention is used include foods prepared by using these processed soybean foods as foods and blending other foods together as needed.
• processed tomato foods include tomato sauce, concentrated tomato, tomato pure
• the food to which the agent of the present invention is used is not particularly limited as long as it is a processed meat product having an unpleasant odor derived from fat oxidation, but specifically, it is ground meat, ham, crab ham, hampen, bamboo ring. , Fried sardines, fish balls, processed fish products such as fish ham, fish sausage, fish balls, processed meat products such as ham, bacon, sausage, charcoal, meat dumplings, hamburgers, meatballs, meat loaf, roast beef, roast pork, roast chicken , Their canned foods, retort packs, etc.
• the food product to which the agent of the present invention is used is provided (sold, distributed) in a mode suitable for eating, it is in a mode requiring predetermined treatment or cooking to be in a mode suitable for eating. It may be provided.
• the food product in which the agent of the present invention is used may be provided (sold, distributed) as a concentrate or the like that needs to be diluted with water or the like in order to be suitable for eating.
• Foods to which the agent of the present invention is used are provided as, for example, health functional foods, specified health foods, nutritional functional foods, dietary supplements, dietary supplements, dietary supplements, medical foods, medical foods and the like. It may be there.
• Examples of the oral medicine to which the agent of the present invention is used include tablets, granules, powders, capsules (including soft capsules), elixirs, syrups, microcapsules, drinks, emulsions, suspensions and the like. Be done.
• the method and conditions for adding the agent of the present invention to an oral product are not particularly limited, and depend on the form of the agent of the present invention, the type of the oral product to which the agent of the present invention is added, and the like. It can be carried out by a method known per se or a method similar thereto.
• the time when the agent of the present invention is added to the oral product is not particularly limited, and examples thereof include during the production of the oral product and after the production of the oral product.
• the agent of the present invention may be added to the raw material before producing the oral product.
• the amount of the aroma compound added to the oral product is usually 1/100 to 100 times, preferably 1/50 of the threshold value of the aroma compound from the viewpoint of efficiently masking the hexanal odor. It is ⁇ 50 times, more preferably 1/20 to 20 times, still more preferably 1/10 to 10 times.
• the threshold value of an aroma compound means a standard of the concentration (minimum concentration for aroma) when a scent (odor) is emitted when a certain concentration is exceeded.
• the aroma compound in an oral substance It means the maximum amount that the flavor itself is not felt (no unusual flavor is felt).
• the amount of the aroma compound added to the oral product can be set according to the content of the unpleasant odor component, for example, the content of hexanal. For example, when an oral product produced by adding soybean as one of the raw materials has a soybean odor, the amount of the aroma compound added to the oral product can be set according to the amount of hexanal contained in the raw material.
• the amount of the aroma compound added to the oral product is the oral product of hexanal.
• the content inside is usually 2 ⁇ 10 ⁇ 2 ppm by weight or more, preferably 5 ⁇ 10 ⁇ 2 wt ppm or more, more preferably 1 ⁇ 10 -1 wt ppm or more.
• the agent of the present invention since that can effectively mask the hexanal smell, amount to an oral product of aroma compounds, relative to the content of an oral product in hexanal, usually 2 ⁇ 10 7 wt It is preferably used so as to be ppm or less, preferably 1 ⁇ 10 7 wt ppm or less, more preferably 5 ⁇ 10 6 wt ppm or less, still more preferably 2 ⁇ 10 6 wt ppm or less. More details are as follows.
• the agent of the present invention can mask the hexanal odor more effectively. Therefore, the amount of hexanal added to the oral product in (1) is the oral product of hexanal.
• the content in the content it is usually 2 ⁇ 10 ⁇ 2 ppm by weight or more, preferably 5 ⁇ 10 ⁇ 2 wt ppm or more, more preferably 1 ⁇ 10 -1 wt ppm or more, still more preferably 2 ⁇ 10 -1 wt ppm or more. It is preferably used so as to be ppm or more.
• the amount added to the oral product of (1) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 2 ppm by weight or less, preferably 1 ⁇ 10 2 ppm by weight or less, more preferably 5 ⁇ 10 ppm by weight, more preferably it is preferably used such that the following 2 ⁇ 10 ppm by weight.
• the agent of the present invention can more effectively mask the hexanal odor, and thus the addition to the oral product of (2).
• the amount is usually 2 ⁇ 10 -1 ppm by weight or more, preferably 5 ⁇ 10 -1 ppm by weight or more, more preferably 1 ppm by weight or more, still more preferably 2 ppm by weight, based on the content of hexanal in the oral product. It is preferable that it is used as described above.
• the amount added to the oral product of (2) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 3 ppm by weight or less, preferably 1 ⁇ 10 3 ppm by weight or less, more preferably 5 ⁇ 10 2 ppm by weight or less, more preferably it is preferably used such that the following 2 ⁇ 10 2 ppm by weight.
• the agent of the present invention can more effectively mask the odor of hexanal. Therefore, the amount added to the oral product of (3) is in the oral product of hexanal. It is usually used so as to have a content of 2 ⁇ 10 -1 wt ppm or more, preferably 5 ⁇ 10 -1 wt ppm or more, more preferably 1 wt ppm or more, still more preferably 2 wt ppm or more. Is preferable. Further, in this case, since the agent of the present invention can mask the hexanal odor particularly effectively, the amount added to the oral product of (3) is usually 2 ⁇ with respect to the content of hexanal in the oral product.
• 10 3 ppm by weight or less preferably 1 ⁇ 10 3 ppm by weight or less, more preferably 5 ⁇ 10 2 ppm by weight or less, more preferably it is preferably used such that the following 2 ⁇ 10 2 ppm by weight.
• the agent of the present invention can mask the hexanal odor more effectively. Therefore, the amount of hexanal added to the oral product in (4) is the amount of hexanal in the oral product. It is usually used so as to have a content of 2 ⁇ 10 -1 ppm by weight or more, preferably 5 ⁇ 10 -1 ppm by weight or more, more preferably 1 ppm by weight or more, still more preferably 2 ppm by weight or more. preferable. Further, in this case, since the agent of the present invention can mask the hexanal odor particularly effectively, the amount added to the oral product of (4) is usually 2 ⁇ with respect to the content of hexanal in the oral product.
• 10 3 ppm by weight or less preferably 1 ⁇ 10 3 ppm by weight or less, more preferably 5 ⁇ 10 2 ppm by weight or less, more preferably it is preferably used such that the following 2 ⁇ 10 2 ppm by weight.
• the agent of the present invention can more effectively mask the hexanal odor, and thus the amount added to the oral product of (5).
• the content of hexanal in the oral product it is usually 2 ⁇ 10 ppm by weight or more, preferably 5 ppm by weight or more, more preferably 1 ⁇ 10 ppm by weight or more, and further preferably 2 ⁇ 10 ppm by weight or more. It is preferable to be used.
• the amount added to the oral product of (5) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 4 ppm by weight or less, preferably 1 ⁇ 10 4 ppm by weight or less, more preferably 5 ⁇ 10 3 ppm by weight or less, more preferably it is preferably used such that the following 2 ⁇ 10 3 ppm by weight.
• the agent of the present invention can more effectively mask the odor of hexanal. Therefore, the amount of (6) added to the oral product is in the oral product of hexanal. It is usually used so as to have a content of 2 ⁇ 10 ppm by weight or more, preferably 5 ⁇ 10 ppm by weight or more, more preferably 1 ⁇ 10 2 ppm by weight or more, still more preferably 2 ⁇ 10 2 ppm by weight or more. Is preferable. Further, in this case, since the agent of the present invention can mask the hexanal odor particularly effectively, the amount added to the oral product of (6) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 5 ppm by weight or less, preferably 1 ⁇ 10 5 wt ppm or less, more preferably 5 ⁇ 10 4 ppm by weight, more preferably it is preferably used such that the following 2 ⁇ 10 4 ppm by weight.
• the agent of the present invention can more effectively mask the odor of hexanal. Therefore, the amount of hexanal added to the oral product in (7) is oral hexanal. With respect to the content in the substance, it is usually 2 ⁇ 10 ppm by weight or more, preferably 5 ⁇ 10 ppm by weight or more, more preferably 1 ⁇ 10 2 ppm by weight or more, and further preferably 2 ⁇ 10 2 ppm by weight or more. It is preferable to be used for.
• the amount added to the oral product in (7) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 5 ppm by weight or less, preferably 1 ⁇ 10 5 wt ppm or less, more preferably 5 ⁇ 10 4 ppm by weight, more preferably it is preferably used such that the following 2 ⁇ 10 4 ppm by weight.
• the agent of the present invention can more effectively mask the hexanal odor, and thus the amount added to the oral product of (8).
• the content of hexanal in the oral product it is usually 2 ⁇ 10 2 ppm by weight or more, preferably 5 ⁇ 10 2 ppm by weight or more, more preferably 1 ⁇ 10 3 ppm by weight or more, still more preferably 2 ⁇ 10 It is preferably used so as to have a weight of 3 ppm by weight or more.
• the amount added to the oral product of (8) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 6 ppm by weight or less, preferably 1 ⁇ 10 6 ppm by weight or less, more preferably 5 ⁇ 10 5 ppm by weight, more preferably it is preferably used such that the following 2 ⁇ 10 5 ppm by weight.
• the agent of the present invention can mask the hexanal odor more effectively. Therefore, the amount of hexanal added to the oral product is the content of hexanal in the oral product.
• it is usually used so as to be 2 ⁇ 10 2 ppm by weight or more, preferably 5 ⁇ 10 2 ppm by weight or more, more preferably 1 ⁇ 10 3 ppm by weight or more, and further preferably 2 ⁇ 10 3 ppm by weight or more. Is preferable.
• the amount added to the oral product of (9) is usually 2 ⁇ with respect to the content of hexanal in the oral product.
• 106 ppm by weight or less preferably 1 ⁇ 10 6 ppm by weight or less is more preferably 5 ⁇ 10 5 ppm by weight, more preferably it is preferably used such that the following 2 ⁇ 10 5 wt ppm.
• the agent of the present invention can more effectively mask the hexanal odor, and thus the oral product of (10).
• the amount of hexanal added to the oral product is usually 2 ⁇ 10 2 ppm by weight or more, preferably 5 ⁇ 10 2 ppm by weight or more, more preferably 1 ⁇ 10 3 wt ppm or more, still more preferable, with respect to the content of hexanal in the oral product. Is preferably used so as to be 2 ⁇ 10 3 wt ppm or more.
• the amount added to the oral product of (10) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 6 ppm by weight or less, preferably 1 ⁇ 10 6 ppm by weight or less, more preferably 5 ⁇ 10 5 ppm by weight, more preferably it is preferably used such that the following 2 ⁇ 10 5 ppm by weight.
• the agent of the present invention can mask the hexanal odor more effectively. Therefore, the amount of hexanal added to the oral product is the content of hexanal in the oral product.
• it is usually used so as to be 2 ⁇ 10 3 ppm by weight or more, preferably 5 ⁇ 10 3 ppm by weight or more, more preferably 1 ⁇ 10 4 ppm by weight or more, and further preferably 2 ⁇ 10 4 ppm by weight or more. Is preferable.
• the amount added to the oral product of (11) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 7 ppm by weight or less, preferably 1 ⁇ 10 7 wt ppm or less, more preferably 5 ⁇ 10 6 ppm by weight or less, more preferably it is preferably used such that the following 2 ⁇ 10 6 ppm by weight.
• the agent of the present invention can more effectively mask the odor of hexanal. Therefore, the amount of hexanal added to the oral product is the content of hexanal in the oral product.
• it is usually used so as to be 2 ⁇ 10 3 ppm by weight or more, preferably 5 ⁇ 10 3 ppm by weight or more, more preferably 1 ⁇ 10 4 ppm by weight or more, and further preferably 2 ⁇ 10 4 ppm by weight or more. Is preferable.
• the amount added to the oral product of (12) is usually 2 ⁇ with respect to the content of hexanal in the oral product. 10 7 ppm by weight or less, preferably 1 ⁇ 10 7 wt ppm or less, more preferably 5 ⁇ 10 6 ppm by weight or less, more preferably it is preferably used such that the following 2 ⁇ 10 6 ppm by weight.
• the content of hexanal in an oral product varies depending on the type and content of the components in the oral product, but for example, it is about 100 ppb or more in a tasteless and odorless aqueous solution, and in the case of an oral product with a strong aroma such as soy milk. , About 1 ppm or more.
• the agent of the present invention By adding the agent of the present invention to a plant-containing oral product (eg, food, oral medicine, etc.), the unpleasant odor (particularly, hexanal odor, etc.) of the oral product can be masked.
• a plant-containing oral product eg, food, oral medicine, etc.
• the amount of the aroma compound added to the oral product is usually 1/100 to 100 times the threshold value of the aroma compound, preferably 1/100 to 100 times, from the viewpoint of efficiently masking the unpleasant odor derived from plants. It is 1/50 to 50 times, more preferably 1/20 to 20 times, still more preferably 1/10 to 10 times.
• the amount of the aroma compound added to the oral product depends on the content of the component having an unpleasant odor derived from plants such as green odor and grain odor, for example, the content of the above-mentioned soybean, soybean product, tomato, tomato product and the like. Can be set.
• the amount of the aroma compound added to the oral product can be set according to the amount of soybean contained in the raw material.
• the agent of the present invention can effectively mask the unpleasant odor derived from plants, for example, the amount (concentration) of the aroma compound added to the oral product with respect to the oral product having an unpleasant odor derived from soybean is determined. , Usually 10 weight ppq or more, preferably 100 weight ppqm or more, more preferably 1 weight ppt or more. Further, since the agent of the present invention can more effectively mask the unpleasant odor derived from plants, the amount (concentration) of the aroma compound added to the oral product is usually 10 ppm by weight or less, preferably 5 ppm by weight or less. , More preferably, it is used so as to be 1 wt ppm or less. More details are as follows.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants. Therefore, the oral product having the unpleasant odor derived from plants (1).
• the amount (concentration) added to the mixture is usually 100% by weight or more, preferably 200% by weight or more, more preferably 500% by weight or more, still more preferably 1% by weight or more, particularly preferably 5% by weight or more, and most preferably 10% by weight. It is preferable to use it so as to be ppt or more.
• the amount (concentration) added to the oral product of (1) is usually 1 weight ppb or less, preferably 500. It is preferably used so as to have a weight of ppt or less, more preferably 200 weight ppt or less, and even more preferably 100 weight ppt or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants, and thus is derived from plants of (2).
• the amount (concentration) added to the oral product having an unpleasant odor is usually 100% by weight ppq or more, preferably 200% by weight ppq or more, more preferably 500% by weight ppq or more, still more preferably 1% by weight ptt or more. Is preferable.
• the amount (concentration) added to the oral product of (2) is usually 1 weight ppb or less, preferably 500. It is preferably used so as to have a weight of ppt or less, more preferably 200 weight ppt or less, and even more preferably 100 weight ppt or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants.
• the addition amount (concentration) is usually 1 weight ppt or more, preferably 2 weight ppt or more, more preferably 5 weight ppt or more, still more preferably 10 weight ppt or more, particularly preferably 50 weight ppt or more, most preferably 100 weight ppt or more. It is preferable that it is used as described above.
• the amount (concentration) added to the oral product in (3) is usually 10% by weight or less, preferably 5 It is preferably used so as to have a weight of ppb or less, more preferably 2 weight ppb or less, and even more preferably 1 weight ppb or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants.
• the amount (concentration) is usually 10 weight ppq or more, preferably 20 weight ppq or more, more preferably 50 weight ppq or more, still more preferably 100 weight ppq or more, particularly preferably 500 weight ppq or more, and most preferably 1 weight ppt or more. It is preferable that it is used so as to be.
• the amount (concentration) added to the oral product in (4) is usually 100% by weight or less, preferably 50. It is preferably used so as to have a weight of ppt or less, more preferably 20 weight ppt or less, and even more preferably 10 weight ppt or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants, and thus the agent derived from plants (5).
• the amount (concentration) added to an oral substance having an unpleasant odor is usually 10 weight ppt or more, preferably 20 weight ppt or more, more preferably 50 weight ppt or more, still more preferably 100 weight ppt or more, and particularly preferably 500 weight ppt or more. Most preferably, it is used so as to have a weight of 1 ppb or more.
• the amount (concentration) added to the oral product in (5) is usually 100% by weight or less, preferably 50. It is preferably used so as to have a weight of ppb or less, more preferably 20 weight ppb or less, and even more preferably 10 weight ppb or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants.
• the amount (concentration) to be added is usually 10 weight ppt or more, preferably 20 weight ppt or more, more preferably 50 weight ppt or more, still more preferably 100 weight ppt or more.
• the amount (concentration) added to the oral product in (6) is usually 100% by weight or less, preferably 50. It is preferably used so as to have a weight of ppb or less, more preferably 20 weight ppb or less, and even more preferably 10 weight ppb or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants. Therefore, the oral having the unpleasant odor derived from plants according to (7).
• the amount (concentration) added to the product is usually 10 weight ppt or more, preferably 20 weight ppt or more, more preferably 50 weight ppt or more, still more preferably 100 weight ppt or more.
• the amount (concentration) added to the oral product in (7) is usually 100% by weight or less, preferably 50. It is preferably used so as to have a weight of ppb or less, more preferably 20 weight ppb or less, and even more preferably 10 weight ppb or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants, and thus is derived from the plant of (8).
• the amount (concentration) added to the oral substance having an unpleasant odor is usually 100 weight ppt or more, preferably 200 weight ppt or more, more preferably 500 weight ppt or more, still more preferably 1 weight ppt or more. preferable.
• the amount (concentration) added to the oral product in (8) is usually 1 wt ppm or less, preferably 500. It is preferably used so as to have a weight of ppb or less, more preferably 200 weight ppb or less, and even more preferably 100 weight ppb or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants.
• Concentration is usually 1 weight ppb or more, preferably 2 weight ppb or more, more preferably 5 weight ppb or more, still more preferably 10 weight ppb or more, particularly preferably 50 weight ppb or more, and most preferably 100 weight ppb or more. It is preferable that it is used as such.
• the agent of the present invention can mask the unpleasant odor derived from plants particularly effectively, the amount (concentration) added to the oral substance having the unpleasant odor derived from plants in (9) is usually 10 parts by weight. It is preferably used so as to be ppm or less, preferably 5 wt ppm or less, more preferably 2 ppm by weight or less, still more preferably 1 wt ppm or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants, and thus (10).
• the amount (concentration) of the above to an oral substance having an unpleasant odor derived from a plant is usually 1 weight ppb or more, preferably 2 weight ppb or more, more preferably 5 weight ppb or more, still more preferably 10 weight ppb or more, and particularly preferably. It is preferably used so as to have a weight of 50 ppb or more, most preferably 100 weight ppb or more.
• the amount (concentration) added to the oral product of (10) is usually 10 ppm by weight or less, preferably 5. It is preferably used so as to have a weight of ppm or less, more preferably 2 parts by weight or less, and even more preferably 1 part by weight or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants.
• Concentration is usually 1 weight ppb or more, preferably 2 weight ppb or more, more preferably 5 weight ppb or more, still more preferably 10 weight ppb or more, particularly preferably 50 weight ppb or more, and most preferably 100 weight ppb or more. It is preferable that it is used as such.
• the amount (concentration) added to the oral product in (11) is usually 10 ppm by weight or less, preferably 5. It is preferably used so as to have a weight of ppm or less, more preferably 2 parts by weight or less, and even more preferably 1 part by weight or less.
• the agent of the present invention can more effectively mask the unpleasant odor derived from plants.
• Concentration is usually 1 weight ppb or more, preferably 2 weight ppb or more, more preferably 5 weight ppb or more, still more preferably 10 weight ppb or more, particularly preferably 50 weight ppb or more, and most preferably 100 weight ppb or more. It is preferable that it is used as such.
• the amount (concentration) added to the oral product in (12) is usually 10 ppm by weight or less, preferably 5. It is preferably used so as to have a weight of ppm or less, more preferably 2 parts by weight or less, and even more preferably 1 part by weight or less.
• the content of plant-derived unpleasant odors in oral products varies depending on the type and content of the components contained in the oral products. In the case of a thing, about 10 ppt or more can be mentioned.
• the agent of the present invention By adding the agent of the present invention to a plant-containing oral product (eg, food, oral medicine, etc.), the unpleasant odor of the oral product (particularly, plant-derived unpleasant odor, etc.) can be masked.
• a plant-containing oral product eg, food, oral medicine, etc.
• the unpleasant odor of the oral product particularly, plant-derived unpleasant odor, etc.
• the agent of the present invention and a plant-containing oral product can also be provided.
• the present invention relates to E-beta-damascone, S- (2-methyl-3-frill) ethanethioate, beta-cariophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methylanthranilate, S. -At least one aroma selected from the group consisting of furfurylthioformate, 1-isothiocyanate-3- (methylthio) propane, nutcatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol and sclareolide.
• a compound to the oral product sometimes referred to simply as "the production method of the present invention” in the present specification.
• the definitions of aroma compounds and oral products that can be used in the production method of the present invention are as described above.
• the amount of the aroma compound added to the oral product (the amount of the aroma compound added to the oral product) and the preferable range are as described above.
• the content of hexanal in the oral product (the amount of hexanal contained in the oral product) in the production method of the present invention is the same as described above.
• the content of the component having an unpleasant odor derived from plants in the oral product is the same as described above.
• the method and conditions for adding the aroma compound to the oral product are not particularly limited, and can be appropriately set according to the type of the oral product and the like.
• the timing of adding the aroma compound to the oral product is not particularly limited, and for example, the aroma compound may be added to the raw material before the oral product is produced. Alternatively, a plant or processed meat product to which an aroma compound is added in advance to mask the unpleasant odor may be added to the oral product.
• the order in which the aroma compound is added to the oral product is not particularly limited, and for example, the aroma compound may be added in the order of the plant or processed meat product, the aroma compound, or vice versa. Alternatively, the aroma compound and the plant or processed meat product may be added to the oral product at the same time.
• the production method of the present invention appropriately includes a treatment step, a production process, and a cooking step that are commonly used in the production of an oral product, depending on the type of the oral product to be produced and the like. good.
• Examples of the oral product produced by the production method of the present invention include the same as those exemplified in the description of the oral product to which the agent of the present invention can be added (above).
• an oral product eg, food, oral medicine, etc.
• a plant-derived unpleasant odor such as soybean odor or an unpleasant odor derived from fat oxidation, particularly hexanal odor, is masked
• a plant-derived unpleasant odor such as soybean odor or an unpleasant odor derived from fat oxidation, particularly hexanal odor
• the present invention relates to E-beta-damascone, S- (2-methyl-3-frill) ethanethioate, beta-cariophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methylanthranilate, S. -At least one aroma selected from the group consisting of furfurylthioformate, 1-isothiocyanate-3- (methylthio) propane, nutcatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol and sclareolide. Also provided is a method of masking an unpleasant odor of an oral substance, which comprises adding a compound (sometimes referred to simply as the "masking method of the present invention" herein).
• aroma compounds that can be used in the masking method of the present invention are as described above.
• the amount of the aroma compound added to the oral product (the amount of the aroma compound added to the oral product) and the preferable range in the masking method of the present invention are also in accordance with the description.
• the method and conditions for adding the aroma compound to the oral product are not particularly limited, and can be appropriately set according to the type of the oral product and the like.
• the time at which the aroma compound is added to the oral product is not particularly limited, and examples thereof include during the production of the oral product and after the completion of the oral product.
• Aroma compounds and plants may be added to the raw materials before producing the oral product. Alternatively, a plant or processed meat product to which an aroma compound is added in advance to mask the unpleasant odor may be added to the oral product.
• Examples of the oral product to which the masking method of the present invention is applied include the same as those exemplified above.
• plant-derived unpleasant odors such as soybean odor of oral products containing plants such as soybeans (eg, foods, oral medicines, etc.) or oil-and-fat oxidation odors of processed meat products (particularly hexanal odor).
• soybean odor of oral products containing plants such as soybeans (eg, foods, oral medicines, etc.) or oil-and-fat oxidation odors of processed meat products (particularly hexanal odor).
• Test Example 1 (Preparation of evaluation sample) Each compound shown in Table 1 was added to a 0.5 ppm hexanal aqueous solution so as to have the three concentration (addition concentration) levels shown in Table 1, and evaluation samples were prepared respectively.
• the concentration level was defined as a concentration at which an aqueous solution containing each compound alone was contained in the mouth and the odor of the compound itself was not felt when swallowed, and the concentration was set to 1/10 of the threshold, the threshold concentration, and 10 times the threshold.
• Hexanal odor intensity when swallowed naturally was evaluated by containing 5 ml of each evaluation sample in the mouth. Hexanal aqueous solutions prepared at 0.5 ppm, 0.4 ppm, and 0 ppm were scored in the range of 0 to 5 according to the following evaluation criteria. An average value was calculated for each evaluation sample using a specialized panel of 6 people. The results are shown in Table 1.
• Hexanal odor intensity is 5 (intensity similar to hexanal aqueous solution of 0.5 ppm) +: Hexanal odor intensity is 4 or more and less than 5 ++: Hexanal odor intensity is 3 or more and less than 4 +++: Hexanal odor intensity is less than 3 (similar to hexanal aqueous solution of 0.4 ppm)
• -Dione and S-flufurylthioformate had a remarkable hexanal odor masking effect at an amount added below the threshold concentration.
• Tables 2 to 13 show the addition amount of each compound and the results of the masking effect on 0.5 ppm of hexanal contained in the sample.
• Soybean odor intensity is 5 (more than the same intensity as defatted soybean aqueous solution) +: Soybean odor intensity is 4 or more and less than 5 ++: Soybean odor intensity is 3 or more and less than 4

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• 2021
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