WO2024101026A1 - Agent for improving odor of food ingredients or foods and drinks, method for improving odor of food ingredients or foods and drinks, and method for producing foods and drinks - Google Patents

Agent for improving odor of food ingredients or foods and drinks, method for improving odor of food ingredients or foods and drinks, and method for producing foods and drinks Download PDF

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WO2024101026A1
WO2024101026A1 PCT/JP2023/035406 JP2023035406W WO2024101026A1 WO 2024101026 A1 WO2024101026 A1 WO 2024101026A1 JP 2023035406 W JP2023035406 W JP 2023035406W WO 2024101026 A1 WO2024101026 A1 WO 2024101026A1
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food
odor
beverages
ingredients
foods
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PCT/JP2023/035406
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French (fr)
Japanese (ja)
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敦士 作田
春佳 近藤
拓也 浅井
貴裕 明石
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白鶴酒造株式会社
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Publication of WO2024101026A1 publication Critical patent/WO2024101026A1/en

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  • the present invention relates to an odor improving agent for food ingredients or food and beverages, a method for improving the odor of food ingredients or food and beverages, and a method for producing food and beverages.
  • Some food ingredients or foods and beverages have a unique and unpleasant odor.
  • soybean-derived food ingredients such as soy meat are known to have a soybean odor
  • foods using meat such as beef, chicken, and pork are known to have an unpleasant meat odor.
  • the odors that cause problems vary depending on the food ingredient or food and beverage, such as the retort odor that occurs in retort foods and the abnormal odor of sake. Attempts are made to reduce the odors of these food ingredients or foods and beverages by using spices, etc.
  • spices even when spices are used, the above-mentioned unique odor cannot be sufficiently suppressed, and there is a problem that a flavor different from the flavor desired for food and drink is imparted.
  • Patent Document 1 A technique that uses cooking sake containing farnesol to suppress odors in food has been proposed (see, for example, Patent Document 1).
  • the present invention aims to solve the above-mentioned problems in the past and to achieve the following objectives. That is, the present invention aims to provide an odor improver for food ingredients or food and beverages that can suppress the undesirable odors of food ingredients or food and beverages, a method for improving the odor of food ingredients or food and beverages, and a method for producing food and beverages.
  • prenol and/or isoprenol can suppress the undesirable odor of ingredients or food and beverages and improve the odor of ingredients or food and beverages.
  • the present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows.
  • An odor improving agent for food ingredients or foods and beverages comprising at least one of prenol and isoprenol.
  • the odor improving agent for food ingredients or food and beverages according to ⁇ 1> which is any one selected from the group consisting of an aqueous solution, an alcohol aqueous solution, cooking sake, cooking oil, food flavorings, seasonings, food additives, and solids, containing at least one of prenol and isoprenol.
  • ⁇ 3> The odor improving agent for a foodstuff or food or drink according to any one of ⁇ 1> and ⁇ 2>, wherein the total amount of at least one of prenol and isoprenol is from 0.02 ppb (mass/mass) to 10 ppm (mass/mass) relative to the foodstuff or food or drink.
  • ⁇ 4> The odor improving agent for food ingredients or food and drink according to any one of ⁇ 1> to ⁇ 3>, wherein the odor of the food ingredients or food and drink is at least one selected from the group consisting of an unpleasant odor of soybeans, an unpleasant odor of meat, an unpleasant odor of seafood, an unpleasant odor of vegetables, an unpleasant odor of mushrooms, an abnormal odor of sake, an odor of natto, and an odor of retort pouches.
  • ⁇ 5> A method for improving the odor of a food ingredient or food or drink, comprising using the odor improving agent for a food ingredient or food or drink described in any one of ⁇ 1> to ⁇ 4>.
  • ⁇ 6> A method for producing a food or drink, comprising using the odor improving agent for a food ingredient or food or drink described in any one of ⁇ 1> to ⁇ 4>.
  • the present invention can provide an odor improver for food ingredients or food and beverages, a method for improving the odor of food ingredients or food and beverages, and a method for producing food and beverages, which can solve the above-mentioned problems in the past and achieve the above-mentioned objectives, and can suppress the undesirable odors of food ingredients or food and beverages.
  • the odor improving agent for foodstuffs or foods and beverages of the present invention contains at least one of prenol and isoprenol, and further contains other components as necessary.
  • improving the odor of ingredients or food and beverages means that when an odor improving agent for ingredients or food and beverages is used, the unpleasant odor of the ingredients or food and beverages is suppressed (hereinafter sometimes referred to as "reducing") compared to when the odor improving agent for ingredients or food and beverages is not used.
  • the odor of ingredients or food and beverages includes the aroma before eating the ingredients or food and beverages (top aroma), the aroma when eating (mouth aroma), and the aroma after eating (lingering aroma).
  • Prenol is a compound represented by the following structural formula.
  • Isoprenol is a compound represented by the following structural formula and is an isomer of prenol.
  • prenol and isoprenol are known compounds, and they may be produced by known methods such as chemical synthesis or microbial production, or commercially available products may be used. Natural products such as citrus fruits and alcoholic beverages that contain at least one of prenol and isoprenol may also be used.
  • the odor improving agent for food ingredients or foods and beverages may contain either prenol or isoprenol, or may contain both.
  • the total content of at least one of prenol and isoprenol in the odor improver for food ingredients or food and beverages is preferably 0.2 ppb (mass/volume) to 100 ppm (mass/volume), more preferably 2 ppb (mass/volume) to 50 ppm (mass/volume), and even more preferably 20 ppb (mass/volume) to 20 ppm (mass/volume).
  • the total amount of at least one of prenol and isoprenol is preferably 0.2 ppb (mass/mass) to 100 ppm (mass/mass), more preferably 2 ppb (mass/mass) to 50 ppm (mass/mass), and even more preferably 20 ppb (mass/mass) to 20 ppm (mass/mass). If it is within the above preferred range, it is advantageous in that the undesirable odor of the food ingredients or foods and beverages can be further suppressed without imparting a different aroma to the food ingredients or foods and beverages.
  • the odor improving agent for food ingredients or foods and beverages may consist of at least one of prenol and isoprenol.
  • the amount of the foodstuff or food/beverage odor improver used in the foodstuff or food/beverage is not particularly limited and can be appropriately selected depending on the purpose, but the total amount of at least one of prenol and isoprenol is preferably 0.02 ppb (mass/mass) to 10 ppm (mass/mass), more preferably 0.2 ppb (mass/mass) to 5 ppm (mass/mass), and even more preferably 2 ppb (mass/mass) to 2 ppm (mass/mass).
  • the undesirable odor of the foodstuff or food/beverage can be further suppressed without imparting a scent different from that of the foodstuff or food/beverage to the foodstuff or food/beverage.
  • the ratio of the amounts used (mass ratio) of the two is not particularly limited and can be selected appropriately depending on the purpose.
  • the other components in the foodstuff or food and drink odor improver are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose.
  • components used in seasonings such as water, soy sauce, sugar, and mirin; glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl- ⁇ -tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, gum arabic, carrageenan, casein, gelatin, pectin, agar, vitamin B, nicotinamide, calcium pantothen
  • the content of other ingredients in the odor improving agent for food ingredients or foods and beverages is not particularly limited and can be selected appropriately depending on the purpose.
  • the form of the odor improver for ingredients or food and beverages is not particularly limited and can be selected appropriately depending on the purpose, and examples include an aqueous solution, an alcoholic water solution, cooking sake, cooking oil, food flavoring, seasoning, food additive, solid matter, etc.
  • the alcoholic water solution and cooking sake are preferred, with cooking sake being more preferred, in that they can further suppress undesirable odors of ingredients or food and beverages.
  • aqueous solution or alcoholic aqueous solution there are no particular limitations on the water used in the aqueous solution or alcoholic aqueous solution, so long as it can be used in food and beverages, and it can be selected appropriately depending on the purpose.
  • the alcohol used in the alcoholic aqueous solution is not particularly limited as long as it can be used in foods and beverages, and can be appropriately selected depending on the purpose.
  • ethanol can be used.
  • the concentration of the alcohol in the aqueous alcohol solution is not particularly limited and may be appropriately selected depending on the purpose. For example, the concentration may be 1% by volume to 45% by volume.
  • the cooking alcohol is not particularly limited and can be selected appropriately depending on the purpose. Examples include sake, cooking sake, synthetic sake, mirin, mirin-like seasoning, shochu, spirits, soy sauce, etc. Among these, sake is preferred in that it can be used without significantly changing or impairing the taste and aroma of the ingredients, compared to mirin, mirin-like seasoning, soy sauce, etc.
  • the cooking oil, food flavoring, seasoning, food additive, and solid matter are not particularly limited, and any known substances may be appropriately selected depending on the purpose.
  • the solid matter is not particularly limited as long as it is solid, and may be appropriately selected depending on the purpose, and examples thereof include powders.
  • the method for producing the odor improver for ingredients or food and beverages is not particularly limited and can be appropriately selected depending on the aspect.
  • cooking sake can be produced by a known method using yeast capable of producing at least one of prenol and isoprenol, and this can be used as an odor improver for ingredients or food and beverages.
  • the foodstuff or foodstuff that the foodstuff or foodstuff odor improving agent is intended for is not particularly limited, and can be appropriately selected according to purpose, as long as it is a foodstuff or foodstuff that has an undesirable odor.
  • foodstuff or foodstuff that contains soybean-derived components such as soybean, soy milk, or natto
  • foodstuff or foodstuff that contains meat or meat-derived components such as beef, chicken, pork, mutton, and duck
  • foodstuff or foodstuff that contains seafood or seafood-derived components such as salmon, sea bream, tuna, bonito, yellowtail, cod, sea bass, sardine, mackerel, horse mackerel, pacific saury, shrimp, crab, squid, octopus, and clam
  • foodstuff or foodstuff that contains vegetables or vegetable-derived components such as tomato and celery
  • foodstuff or foodstuff that contains a specific odor such as mushrooms; sake;
  • various odor such as mushrooms; sake
  • the foodstuff or food and drink may be one type alone or a combination of two or more types.
  • the shape, structure and size of the foodstuff or food and drink are not particularly limited and can be appropriately selected depending on the purpose.
  • the odor improving agent for food ingredients or food and drink of the present invention can suppress undesirable odors of food ingredients or food and drink.
  • the undesirable odor of a food ingredient or food or drink refers to an odor that the eater does not like, and examples include the unpleasant odor of soybeans (soybean odor (including hexanal-like odor)), the unpleasant odor of meat (oily odor, unpleasant odor), the unpleasant odor of seafood, the unpleasant odor of vegetables, the unpleasant odor of mushrooms, the abnormal odor of sake, the odor of natto, and the odor of retort pouches.
  • the unpleasant odor of meat refers to unpleasant odors such as the smell of livestock or the smell of grass
  • the unpleasant odor of seafood refers to unpleasant odors such as the smell of seafood
  • the unpleasant odor of vegetables refers to unpleasant odors such as the smell of grass.
  • the odor of a food ingredient or food or beverage that can be suppressed by the odor improving agent for the food ingredient or food or beverage may be one type only, or two or more types.
  • the odor improving agent for food ingredients or foods and beverages preferably suppresses at least one selected from the group consisting of unpleasant soybean odors, unpleasant meat odors, unpleasant seafood odors, unpleasant vegetable odors, unpleasant mushroom odors, abnormal sake odors, natto odors, and retort odors, and more preferably suppresses at least one of soybean odors, unpleasant meat odors, grassy vegetable aromas, retort odors, and natto odors.
  • the method for producing a food or drink of the present invention uses the odor improving agent for a food material or food or drink of the present invention.
  • the odor improving agent for food ingredients or foods and beverages is the odor improving agent for food ingredients or foods and beverages of the present invention described above.
  • the food and beverage products are not particularly limited and can be appropriately selected depending on the purpose. Examples include those described in the ⁇ Food and beverage products> section of the odor improving agent for food and beverage products of the present invention described above.
  • the method for producing the food or drink of the present invention is not particularly limited, so long as the food material or food or drink odor improving agent of the present invention is used, and any known method can be appropriately selected depending on the purpose.
  • the amount of odor improver for food ingredients or food and beverages used in the production of the food and beverages is the same as that described above in the item "Prenol, isoprenol” under “Odor improver for food ingredients or food and beverages.”
  • timing of use of the odor improving agent for food ingredients or food and beverages in the production of the food and beverages there are no particular limitations on the timing of use of the odor improving agent for food ingredients or food and beverages in the production of the food and beverages, and it can be selected appropriately depending on the purpose.
  • the method of using the odor improving agent for food ingredients or food and beverages in the production of the food and beverages is not particularly limited and can be appropriately selected depending on the purpose.
  • the method includes contacting the food ingredients or food and beverages.
  • the method of contact is not particularly limited and can be selected appropriately depending on the purpose. Examples include a method of mixing the food ingredient or food/beverage odor improving agent with the food ingredient or food/beverage, a method of immersing the food ingredient or food/beverage in the food ingredient or food/beverage odor improving agent, and a method of spraying, applying, or dripping the food ingredient or food/beverage odor improving agent onto the food ingredient or food/beverage. After contacting the foodstuff or food or drink with the odor improving agent, the foodstuff or food or drink may be dehydrated or heated to remove moisture.
  • the method for producing food and beverages of the present invention makes it possible to produce food and beverages with reduced odors and with less unpleasant odors.
  • the method for improving the odor of a foodstuff or food and drink of the present invention uses the odor improving agent for a foodstuff or food and drink of the present invention.
  • the odor improving agent for food ingredients or foods and beverages is the odor improving agent for food ingredients or foods and beverages of the present invention described above.
  • the foodstuffs or foods and beverages are the same as those described in the section ⁇ Foodstuffs or Foods and Beverages> of the odor improving agent for foodstuffs or foods and beverages of the present invention described above.
  • the method for improving the odor of food ingredients or food and beverages of the present invention is not particularly limited, and can be selected appropriately depending on the purpose, so long as the odor improving agent for food ingredients or food and beverages of the present invention is used. For example, it can be carried out in the same manner as described in the ⁇ Manufacturing Method> section of the manufacturing method for the food and beverages of the present invention described above.
  • the odor improving method of the present invention can suppress the undesirable odor of ingredients or food and drink and improve the odor.
  • Test Example 1 soybean hamburgers of Test Plots 1 to 19 and Comparative Example 1 were produced as follows. The soy meat used was soaked in boiling water for 3 minutes and then thoroughly drained. All the ingredients were mixed, kneaded well, shaped, and heated in a preheated oven at 200°C for 11 minutes to make soy hamburger steaks. As the test liquid, an aqueous solution containing prenol and isoprenol in the amounts shown in Table 1 was used in test plots 1 to 13, ethanol water (Alc.
  • test plots 14 to 17 were used in test plots 14 to 17, and salad oil containing prenol and isoprenol in the amounts shown in Table 1 was used in test plot 19.
  • 10 g of potato starch was soaked in 0.1 mL of water or test liquid (aqueous solutions of prenol and isoprenol at 1,000 ppb each).
  • test liquid aqueous solutions of prenol and isoprenol at 1,000 ppb each.
  • Comparative Example 1 a 400 ppb aqueous solution of ⁇ -pinene, which is known to have an effect of suppressing the odor of hexanal, was used as the test liquid.
  • test plots 1 to 18 and comparison example 1 were 50 g soy meat (in dried form), 10 g bread crumbs, 0.9 g potato starch, and 5 mL of water or test liquid, while in test plot 19, 50 g soy meat (in dried form), 10 g bread crumbs, 0.9 g potato starch, 4 mL of water, and 1 mL of salad oil were used.
  • prenol The sake used was cooking sake CS-1 (manufactured by Hakutsuru Sake Brewery Co., Ltd.; Alc. 13.5%), and the soy meat used was minced type (manufactured by Kato Sangyo Co., Ltd.).
  • Prenol product code: M0714, manufactured by Tokyo Chemical Industry Co., Ltd.
  • Isoprenol product code: M0726, manufactured by Tokyo Chemical Industry Co., Ltd.
  • ⁇ -pinene product code P1099, manufactured by Tokyo Chemical Industry Co., Ltd.
  • test group 14 There was a significant difference (1%) except for test group 14. Although not shown in Table 1, the "aroma other than foodstuff (soybean)" was +0.4 for test group 13 and +1.1 for comparative example 1 (significant difference (1%)), and the others were 0. In the prenol and/or isoprenol-added system, suppression of soybean odor and hexanal-like odor was observed at all concentrations. In addition, the effect was observed even when prenol and/or isoprenol was added to solids or oils (Tests 18 and 19).
  • pinene was less effective than prenol and/or isoprenol at the same concentration, and it was evaluated that the aroma of pinene itself remained in the food material and damaged the good flavor of the food material (Comparative Example 1). On the other hand, in the prenol and/or isoprenol-added system, only Test 13 (500 times the concentration of pinene in Comparative Example 1) had a slight aroma.
  • Test Example 2 beef hamburger steaks of Test Plots 1 to 17 were produced as follows.
  • the composition of the test liquid is as shown in Table 2.
  • the prenol, isoprenol, and sake used were the same as those in Test Example 1.
  • Beef shoulder loin, produced in Australia
  • 40 g of beef, 8 g of bread crumbs, 0.4 g of salt, and 5 mL of water or test liquid were mixed and kneaded well to form a shape, and heated in a preheated oven at 200° C. for 10 minutes and 30 seconds to prepare a beef hamburger steak.
  • test area 14 There was a significant difference (1%) in all cases except test area 14. Although not shown in Table 2, the "aroma of non-food ingredients" score was +0.3 in test area 13 and 0 in the others. In the systems where prenol and/or isoprenol was added, an odor suppression effect was observed at all concentrations.
  • Test Example 3 As examples of food ingredients or food and beverages, the food ingredients or food and beverages of test plots 1 to 9 were produced as follows.
  • the test liquid used was water containing 200 ppb each of prenol and isoprenol (total 400 ppb).
  • the prenol and isoprenol used were the same as those used in Test Example 1.
  • Table 3 shows the total concentrations of prenol and isoprenol in the food ingredients or food and beverages (item "Total concentration in food").
  • Test group 1 Chicken Skin was removed from chicken thighs (from Brazil) and minced in a food processor. 40 g of chicken thighs, 8 g of breadcrumbs, 0.4 g of salt, and 4 mL of water or test liquid were mixed and kneaded well to form a shape, and then heated in an oven preheated to 200°C for 10 minutes and 30 seconds.
  • Test group 2 Pork Pork (American, pork cut) was minced in a food processor. 40 g of pork, 8 g of breadcrumbs, 0.4 g of salt, and 4 mL of water or test liquid were mixed and kneaded well to form a shape, and then heated in an oven preheated to 200°C for 10 minutes and 30 seconds.
  • Test area 3 Fish: The skin was removed from fillets of hake (from South America) and minced in a food processor. 40 g of fish, 1.2 g of potato starch, 0.2 g of salt, and 4 mL of water or test liquid were mixed and molded into a circular ring. The mixture was wrapped in aluminum foil and steamed in a steamer for 20 minutes.
  • Test area 4 Clams 30g of clams (from China) and 10mL of water or test liquid were placed in a deep dish. The clams were covered with plastic wrap so that there were gaps, and heated in a microwave (500W, 2 minutes). After heating, the clams were moved around so that all of them were submerged in the soup.
  • Test group 5 Soy milk 3 mL of water or test liquid was added to 100 mL of soy milk (delicious unsweetened soy milk, manufactured by Kikkoman Corporation).
  • Test area 6 Shiitake mushrooms: Remove the stems and cut into 5 mm pieces. Mix 80 g of shiitake mushrooms, 10 mL of water or test liquid, and 5 mL of soy sauce in a heat-resistant bowl, cover loosely with plastic wrap, and heat in a microwave oven (600 W, 1 minute 30 seconds).
  • - Test plot 7 Tomatoes were cut into 1 cm cubes, and 150 g of tomatoes, 8.3 g of olive oil, 0.8 g of salt, and 1.5 mL of water or test liquid were mixed.
  • Test group 8 Retort stew 5 mL of water or test liquid was added to 100 g of retort stew (rich cream stew with chunks of vegetables, manufactured by Shinjuku Nakamuraya) and heated in a microwave oven (500 W, 1 minute).
  • Test group 9 Natto 45 g of natto (very small grain natto (Kinki), manufactured by AEON Co., Ltd.) was mixed with the accompanying sauce and 0.25 mL of water or the test liquid.
  • Example 4 As an example of a food ingredient or food and drink, sake was used as the subject of a test to see whether prenol and/or isoprenol can suppress the abnormal odor that occurs in sake.
  • Abnormal odor samples 1 to 9 of sake were prepared as follows.
  • Abnormal odor sample 1 Old smell Sake (Tojikan (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) was left to stand at 55° C. for 9 days to prepare an abnormal odor sample.
  • Abnormal odor sample 2 Deteriorated odor Sake (Tojikan (Hakutsuru Sake Brewery Co., Ltd.)) was left to stand for 9 days at 55° C.
  • the deteriorated odor refers to odors other than the aged aroma that occurs due to deterioration.
  • Abnormal odor sample 3 Morning sickness odor. This was prepared by dissolving 2,3-butanedione (product code: 041-00632, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) to a concentration of 0.375 ppm.
  • Abnormal odor sample 4 Acid odor.
  • acetic acid product code: 017-00256, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.
  • butyric acid product code: 029-05393, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.
  • Abnormal odor sample 5 woody odor This was prepared by dissolving acetaldehyde (product code: 015-09576, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen, manufactured by Hakutsuru Sake Brewery Co., Ltd.) to a concentration of 65 ppm.
  • Abnormal odor sample 6 Scent of mustard smell This was prepared by dissolving isovaleraldehyde (product code: 226-00022, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) to a concentration of 1 ppm.
  • Abnormal odor sample 7 Sunlight odor. Sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) in a transparent bottle was exposed to direct sunlight for 8 hours to produce this sample.
  • Abnormal odor sample 8 Musty odor was prepared by dissolving 2,4,6-trichloroanisole (product code: T0867, manufactured by Tokyo Chemical Industry Co., Ltd.) in sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) to a concentration of 13 ppt.
  • Abnormal odor sample 9 Smell of broken ginjo sake.
  • Daiginjo sake (Hakutsuru Daiginjo (Hakutsuru Sake Brewery Co., Ltd.)) was left in an open system for several tens of minutes, and the sake that gave off a confirmed smell of broken ginjo sake was selected and used.
  • test liquid aqueous solution containing prenol and isoprenol at concentrations of 2,000 ppb each
  • prenol or isoprenol can suppress the undesirable odors of ingredients or food and drink. It was also confirmed that the use of prenol or isoprenol can suppress the imparting of aromas other than those of ingredients or food and drink.

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  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

This odor-improving agent for food ingredients or foods and drinks contains at least one of prenol and isoprenol.

Description

食材又は飲食品の臭い改善剤、食材又は飲食品の臭い改善方法、及び飲食品の製造方法Odor improving agent for foodstuffs or food and drink, method for improving odor for foodstuffs or food and drink, and method for producing food and drink
　本発明は、食材又は飲食品の臭い改善剤、食材又は飲食品の臭い改善方法、及び飲食品の製造方法に関する。 The present invention relates to an odor improving agent for food ingredients or food and beverages, a method for improving the odor of food ingredients or food and beverages, and a method for producing food and beverages.
　食材又は飲食品の中には、独特の好ましくない臭いを呈するものがある。例えば、大豆ミート等の大豆由来の食材では大豆臭、牛肉、鶏肉、豚肉等の肉類を用いた食品では肉類の不快臭などが知られている。また、レトルト食品で発生するレトルト臭、清酒の異常臭など、食材又は飲食品ごとに問題となる臭いは異なる。これらの食材又は飲食品の臭いは、香辛料等を用いてその軽減が図られている。
　しかしながら、香辛料を用いた場合でも、上記した独特の臭いの抑制が十分とはいえず、また、飲食品に求められる風味とは異なる風味が付与されてしまうという問題がある。 Some food ingredients or foods and beverages have a unique and unpleasant odor. For example, soybean-derived food ingredients such as soy meat are known to have a soybean odor, while foods using meat such as beef, chicken, and pork are known to have an unpleasant meat odor. In addition, the odors that cause problems vary depending on the food ingredient or food and beverage, such as the retort odor that occurs in retort foods and the abnormal odor of sake. Attempts are made to reduce the odors of these food ingredients or foods and beverages by using spices, etc.
However, even when spices are used, the above-mentioned unique odor cannot be sufficiently suppressed, and there is a problem that a flavor different from the flavor desired for food and drink is imparted.
　これまでに、食品における臭いを抑制する技術として、ファルネソールを含有する調理用清酒を用いる技術も提案されている（例えば、特許文献１参照）。 　A technique that uses cooking sake containing farnesol to suppress odors in food has been proposed (see, for example, Patent Document 1).
　一方、近年、大豆ミートは、肉の代替品としてその市場が拡大している。そのため、大豆臭を抑制できる新たな技術も求められている。 On the other hand, in recent years, the market for soy meat has been expanding as a meat substitute. As a result, there is a demand for new technology that can suppress the soy odor.
　したがって、食材又は飲食品の好ましくない臭いを抑制することができる新たな素材の速やかな提供が強く求められている。 Therefore, there is a strong demand for the rapid provision of new materials that can suppress the undesirable odors of food ingredients and food and beverages.
特開２０１８－１２１６１８号公報JP 2018-121618 A
　本発明は、前記従来における諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、食材又は飲食品の好ましくない臭いを抑制することができる食材又は飲食品の臭い改善剤、食材又は飲食品の臭い改善方法、及び飲食品の製造方法を提供することを目的とする。 The present invention aims to solve the above-mentioned problems in the past and to achieve the following objectives. That is, the present invention aims to provide an odor improver for food ingredients or food and beverages that can suppress the undesirable odors of food ingredients or food and beverages, a method for improving the odor of food ingredients or food and beverages, and a method for producing food and beverages.
　前記課題を解決するために本発明者らが鋭意検討を重ねた結果、プレノール及び／又はイソプレノールを用いると、食材又は飲食品の好ましくない臭いを抑制し、食材又は飲食品の臭いを改善できることを知見した。 As a result of extensive research conducted by the inventors to solve the above problems, they discovered that the use of prenol and/or isoprenol can suppress the undesirable odor of ingredients or food and beverages and improve the odor of ingredients or food and beverages.
　本発明は、本発明者らの前記知見に基づくものであり、前記課題を解決するための手段としては、以下の通りである。即ち、
　＜１＞　プレノール及びイソプレノールの少なくともいずれかを含有することを特徴とする食材又は飲食品の臭い改善剤である。
　＜２＞　食材又は飲食品の臭い改善剤が、プレノール及びイソプレノールの少なくともいずれかを含有する、水溶液、アルコール水溶液、調理用酒、料理油、食品用香料、調味料、食品添加物、及び固形物からなる群から選択されるいずれかである前記＜１＞に記載の食材又は飲食品の臭い改善剤である。
　＜３＞　食材又は飲食品に対して、プレノール及びイソプレノールの少なくともいずれかの合計量として、０．０２ｐｐｂ（質量／質量）以上１０ｐｐｍ（質量／質量）以下で用いられる前記＜１＞から＜２＞のいずれかに記載の食材又は飲食品の臭い改善剤である。
　＜４＞　食材又は飲食品の臭いが、大豆の不快臭、肉類の不快臭、魚介類の不快臭、野菜の不快臭、キノコ類の不快臭、清酒の異常臭、納豆臭、及びレトルト臭からなる群から選択される少なくとも１つである前記＜１＞から＜３＞のいずれかに記載の食材又は飲食品の臭い改善剤である。
　＜５＞　前記＜１＞から＜４＞のいずれかに記載の食材又は飲食品の臭い改善剤を用いることを特徴とする食材又は飲食品の臭い改善方法である。
　＜６＞　前記＜１＞から＜４＞のいずれかに記載の食材又は飲食品の臭い改善剤を用いることを特徴とする飲食品の製造方法である。 The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows.
<1> An odor improving agent for food ingredients or foods and beverages, comprising at least one of prenol and isoprenol.
<2> The odor improving agent for food ingredients or food and beverages according to <1>, which is any one selected from the group consisting of an aqueous solution, an alcohol aqueous solution, cooking sake, cooking oil, food flavorings, seasonings, food additives, and solids, containing at least one of prenol and isoprenol.
<3> The odor improving agent for a foodstuff or food or drink according to any one of <1> and <2>, wherein the total amount of at least one of prenol and isoprenol is from 0.02 ppb (mass/mass) to 10 ppm (mass/mass) relative to the foodstuff or food or drink.
<4> The odor improving agent for food ingredients or food and drink according to any one of <1> to <3>, wherein the odor of the food ingredients or food and drink is at least one selected from the group consisting of an unpleasant odor of soybeans, an unpleasant odor of meat, an unpleasant odor of seafood, an unpleasant odor of vegetables, an unpleasant odor of mushrooms, an abnormal odor of sake, an odor of natto, and an odor of retort pouches.
<5> A method for improving the odor of a food ingredient or food or drink, comprising using the odor improving agent for a food ingredient or food or drink described in any one of <1> to <4>.
<6> A method for producing a food or drink, comprising using the odor improving agent for a food ingredient or food or drink described in any one of <1> to <4>.
　本発明によると、従来における前記諸問題を解決し、前記目的を達成することができ、食材又は飲食品の好ましくない臭いを抑制することができる食材又は飲食品の臭い改善剤、食材又は飲食品の臭い改善方法、及び飲食品の製造方法を提供することができる。 The present invention can provide an odor improver for food ingredients or food and beverages, a method for improving the odor of food ingredients or food and beverages, and a method for producing food and beverages, which can solve the above-mentioned problems in the past and achieve the above-mentioned objectives, and can suppress the undesirable odors of food ingredients or food and beverages.
（食材又は飲食品の臭い改善剤）
　本発明の食材又は飲食品の臭い改善剤は、プレノール及びイソプレノールの少なくともいずれかを含み、必要に応じて更にその他の成分を含む。 (Odor improver for food ingredients or food and drink)
The odor improving agent for foodstuffs or foods and beverages of the present invention contains at least one of prenol and isoprenol, and further contains other components as necessary.
　本明細書において、食材又は飲食品の臭いを改善するとは、食材又は飲食品の臭い改善剤を使用した場合に、食材又は飲食品の臭い改善剤を使用しなかった場合と比べて、食材又は飲食品の好ましくない臭いを抑制する（以下、「低減する」と称することもある。）ことをいう。なお、食材又は飲食品の臭いには、食材又は飲食品を食べる前の香り（上立ち香）、食べたときの香り（口中香）、食べた後の香り（余韻の香り）が含まれる。 In this specification, improving the odor of ingredients or food and beverages means that when an odor improving agent for ingredients or food and beverages is used, the unpleasant odor of the ingredients or food and beverages is suppressed (hereinafter sometimes referred to as "reducing") compared to when the odor improving agent for ingredients or food and beverages is not used. Note that the odor of ingredients or food and beverages includes the aroma before eating the ingredients or food and beverages (top aroma), the aroma when eating (mouth aroma), and the aroma after eating (lingering aroma).
＜プレノール、イソプレノール＞
　プレノールは、下記構造式で表される化合物である。
 <Prenol, isoprenol>
Prenol is a compound represented by the following structural formula.
　イソプレノールは、下記構造式で表される化合物であり、プレノールの異性体である。
 Isoprenol is a compound represented by the following structural formula and is an isomer of prenol.
　プレノール及びイソプレノールはいずれも公知の化合物であり、化学合成や微生物による生産等の公知の方法により製造したものを用いてもよいし、市販品を用いることもできる。また、プレノール及びイソプレノールの少なくともいずれかを含有する柑橘類等の天然物や酒類などを用いてもよい。 Both prenol and isoprenol are known compounds, and they may be produced by known methods such as chemical synthesis or microbial production, or commercially available products may be used. Natural products such as citrus fruits and alcoholic beverages that contain at least one of prenol and isoprenol may also be used.
　前記食材又は飲食品の臭い改善剤は、プレノール及びイソプレノールのいずれか一方を含むものであってもよいし、両者を含むものであってもよい。 The odor improving agent for food ingredients or foods and beverages may contain either prenol or isoprenol, or may contain both.
　前記食材又は飲食品の臭い改善剤におけるプレノール及びイソプレノールの少なくともいずれかの合計含有量としては、特に制限はなく、食材又は飲食品に対する使用量などに応じて適宜選択することができる。例えば、前記食材又は飲食品の臭い改善剤が、液体の形態である場合には、プレノール及びイソプレノールの少なくともいずれかの合計量として、０．２ｐｐｂ（質量／容量）以上１００ｐｐｍ（質量／容量）以下が好ましく、２ｐｐｂ（質量／容量）以上５０ｐｐｍ（質量／容量）以下がより好ましく、２０ｐｐｂ（質量／容量）以上２０ｐｐｍ（質量／容量）以下がさらに好ましい。前記食材又は飲食品の臭い改善剤が、固体の形態である場合には、プレノール及びイソプレノールの少なくともいずれかの合計量として、０．２ｐｐｂ（質量／質量）以上１００ｐｐｍ（質量／質量）以下が好ましく、２ｐｐｂ（質量／質量）以上５０ｐｐｍ（質量／質量）以下がより好ましく、２０ｐｐｂ（質量／質量）以上２０ｐｐｍ（質量／質量）以下がさらに好ましい。前記好ましい範囲内であると、食材又は飲食品とは異なる香りを食材又は飲食品に付与することなく、食材又は飲食品の好ましくない臭いをより抑制することができる点で、有利である。なお、前記食材又は飲食品の臭い改善剤は、プレノール及びイソプレノールの少なくともいずれかのみからなるものであってもよい。 There is no particular restriction on the total content of at least one of prenol and isoprenol in the odor improver for food ingredients or food and beverages, and it can be appropriately selected depending on the amount used for the food ingredients or food and beverages. For example, when the odor improver for food ingredients or food and beverages is in the form of a liquid, the total content of at least one of prenol and isoprenol is preferably 0.2 ppb (mass/volume) to 100 ppm (mass/volume), more preferably 2 ppb (mass/volume) to 50 ppm (mass/volume), and even more preferably 20 ppb (mass/volume) to 20 ppm (mass/volume). When the odor improving agent for food ingredients or foods and beverages is in the form of a solid, the total amount of at least one of prenol and isoprenol is preferably 0.2 ppb (mass/mass) to 100 ppm (mass/mass), more preferably 2 ppb (mass/mass) to 50 ppm (mass/mass), and even more preferably 20 ppb (mass/mass) to 20 ppm (mass/mass). If it is within the above preferred range, it is advantageous in that the undesirable odor of the food ingredients or foods and beverages can be further suppressed without imparting a different aroma to the food ingredients or foods and beverages. The odor improving agent for food ingredients or foods and beverages may consist of at least one of prenol and isoprenol.
　前記食材又は飲食品の臭い改善剤の食材又は飲食品に対する使用量としては、特に制限はなく、目的に応じて適宜選択することができるが、プレノール及びイソプレノールの少なくともいずれかの合計量として、０．０２ｐｐｂ（質量／質量）以上１０ｐｐｍ（質量／質量）以下が好ましく、０．２ｐｐｂ（質量／質量）以上５ｐｐｍ（質量／質量）以下がより好ましく、２ｐｐｂ（質量／質量）以上２ｐｐｍ（質量／質量）以下がさらに好ましい。前記好ましい範囲内であると、食材又は飲食品とは異なる香りを食材又は飲食品に付与することなく、食材又は飲食品の好ましくない臭いをより抑制することができる点で、有利である。 The amount of the foodstuff or food/beverage odor improver used in the foodstuff or food/beverage is not particularly limited and can be appropriately selected depending on the purpose, but the total amount of at least one of prenol and isoprenol is preferably 0.02 ppb (mass/mass) to 10 ppm (mass/mass), more preferably 0.2 ppb (mass/mass) to 5 ppm (mass/mass), and even more preferably 2 ppb (mass/mass) to 2 ppm (mass/mass). Being within the above preferred range is advantageous in that the undesirable odor of the foodstuff or food/beverage can be further suppressed without imparting a scent different from that of the foodstuff or food/beverage to the foodstuff or food/beverage.
　前記プレノールと、前記イソプレノールとを併用する場合における両者の使用量の比（質量比）としては、特に制限はなく、目的に応じて適宜選択することができる。 When the prenol and isoprenol are used in combination, the ratio of the amounts used (mass ratio) of the two is not particularly limited and can be selected appropriately depending on the purpose.
＜その他の成分＞
　前記食材又は飲食品の臭い改善剤におけるその他の成分としては、本発明の効果を損なわない限り、特に制限はなく、目的に応じて適宜選択することができ、例えば、水、醤油、砂糖、みりん等の調味液に用いられる成分；ブドウ糖、果糖、ショ糖、マルトース、ソルビトール、ステビオサイド、ルブソサイド、コーンシロップ、乳糖、クエン酸、酒石酸、リンゴ酸、コハク酸、乳酸、Ｌ－アスコルビン酸、ｄｌ－α－トコフェロール、エリソルビン酸ナトリウム、グリセリン、プロピレングリコール、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、アラビアガム、カラギーナン、カゼイン、ゼラチン、ペクチン、寒天、ビタミンＢ類、ニコチン酸アミド、パントテン酸カルシウム、アミノ酸類、カルシウム塩類、色素、香料、保存剤、テルペン類、デキストリン、酵素剤等の食品に利用される補助的原料又は添加物などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。 <Other ingredients>
The other components in the foodstuff or food and drink odor improver are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, components used in seasonings such as water, soy sauce, sugar, and mirin; glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, gum arabic, carrageenan, casein, gelatin, pectin, agar, vitamin B, nicotinamide, calcium pantothenate, amino acids, calcium salts, colorants, flavorings, preservatives, terpenes, dextrin, enzymes, and other auxiliary raw materials or additives used in foods. These may be used alone or in combination of two or more.
　前記食材又は飲食品の臭い改善剤におけるその他の成分の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。 The content of other ingredients in the odor improving agent for food ingredients or foods and beverages is not particularly limited and can be selected appropriately depending on the purpose.
　前記食材又は飲食品の臭い改善剤の態様としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、水溶液の態様、アルコール水溶液の態様、調理用酒の態様、料理油の態様、食品用香料の態様、調味料の態様、食品添加物の態様、固形物の態様などが挙げられる。これらの中でも、食材又は飲食品の好ましくない臭いをより抑制することができる点で、アルコール水溶液の態様、調理用酒の態様が好ましく、調理用酒の態様がより好ましい。 The form of the odor improver for ingredients or food and beverages is not particularly limited and can be selected appropriately depending on the purpose, and examples include an aqueous solution, an alcoholic water solution, cooking sake, cooking oil, food flavoring, seasoning, food additive, solid matter, etc. Among these, the alcoholic water solution and cooking sake are preferred, with cooking sake being more preferred, in that they can further suppress undesirable odors of ingredients or food and beverages.
　前記水溶液又はアルコール水溶液に用いる水としては、飲食品に用いることができるものであれば、特に制限はなく、目的に応じて適宜選択することができる。 There are no particular limitations on the water used in the aqueous solution or alcoholic aqueous solution, so long as it can be used in food and beverages, and it can be selected appropriately depending on the purpose.
　前記アルコール水溶液に用いるアルコールとしては、飲食品に用いることができるものであれば、特に制限はなく、目的に応じて適宜選択することができ、例えば、エタノールなどが挙げられる。
　前記アルコール水溶液におけるアルコールの濃度としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、１容量％～４５容量％などが挙げられる。 The alcohol used in the alcoholic aqueous solution is not particularly limited as long as it can be used in foods and beverages, and can be appropriately selected depending on the purpose. For example, ethanol can be used.
The concentration of the alcohol in the aqueous alcohol solution is not particularly limited and may be appropriately selected depending on the purpose. For example, the concentration may be 1% by volume to 45% by volume.
　前記調理用酒としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、清酒、料理酒、合成酒、みりん、みりん風調味料、焼酎、スピリッツ、醤油などが挙げられる。これらの中でも、みりん、みりん風調味料、醤油などと比較して、素材の味と香りを大きく変化させることや損ねることなく使用できる点で、清酒が好ましい。 The cooking alcohol is not particularly limited and can be selected appropriately depending on the purpose. Examples include sake, cooking sake, synthetic sake, mirin, mirin-like seasoning, shochu, spirits, soy sauce, etc. Among these, sake is preferred in that it can be used without significantly changing or impairing the taste and aroma of the ingredients, compared to mirin, mirin-like seasoning, soy sauce, etc.
　前記料理油、前記食品用香料、前記調味料、前記食品添加物、及び前記固形物としては、特に制限はなく、公知のものを目的に応じて適宜選択することができる。なお、前記固形物としては、固体であれば特に制限はなく、目的に応じて適宜選択することができ、例えば、粉体などが挙げられる。 The cooking oil, food flavoring, seasoning, food additive, and solid matter are not particularly limited, and any known substances may be appropriately selected depending on the purpose. The solid matter is not particularly limited as long as it is solid, and may be appropriately selected depending on the purpose, and examples thereof include powders.
　前記食材又は飲食品の臭い改善剤の製造方法としては、特に制限はなく、その態様などに応じて適宜選択することができる。例えば、液体に、プレノール及びイソプレノールの少なくともいずれかを添加、混合して製造する方法、固体に、プレノール及びイソプレノールの少なくともいずれかを添加し、これらを浸み込ませて固形物とする方法などが挙げられる。また、プレノール及びイソプレノールの少なくともいずれかを生産することが可能な酵母を用いて公知の方法により調理用酒を製造し、これを食材又は飲食品の臭い改善剤とすることもできる。 The method for producing the odor improver for ingredients or food and beverages is not particularly limited and can be appropriately selected depending on the aspect. For example, there is a method of adding and mixing at least one of prenol and isoprenol to a liquid, or a method of adding at least one of prenol and isoprenol to a solid and allowing it to soak in a solid to form a solid. In addition, cooking sake can be produced by a known method using yeast capable of producing at least one of prenol and isoprenol, and this can be used as an odor improver for ingredients or food and beverages.
＜食材又は飲食品＞
　前記食材又は飲食品の臭い改善剤が対象とする食材又は飲食品としては、好ましくない臭いを有する食材又は飲食品であれば、特に制限はなく、目的に応じて適宜選択することができる。例えば、大豆、豆乳、又は納豆等の大豆由来の成分を含む食材又は飲食品；牛肉、鶏肉、豚肉、羊肉、鴨肉等の肉類又は肉類由来の成分を含む食材又は飲食品；サケ、タイ、マグロ、カツオ、ブリ、タラ、スズキ、イワシ、サバ、アジ、サンマ、エビ、カニ、イカ、タコ、アサリ等の魚介類又は魚介類由来の成分を含む食材又は飲食品；トマト、セロリ等の野菜又は野菜由来の成分を含む食材又は飲食品；キノコ類等の特有の臭いを含む食材又は飲食品；清酒；カレーやシチューなどの各種レトルト食品などが挙げられる。また、例えば、大豆たんぱくを含有するハンバーグ、メンチカツ、ミートボール、ハム；肉類のハンバーグ、メンチカツ、ミートボール、丼、煮込み料理、焼肉、カレー、照り焼き；魚介類の酒蒸し、すり身を用いた料理なども挙げられる。
　前記食材又は飲食品は、１種単独であってもよいし、２種以上を組み合わせたものであってもよい。
　前記食材又は飲食品の形状、構造、大きさとしては、特に制限はなく、目的に応じて適宜選択することができる。 <Ingredients or food and drink>
The foodstuff or foodstuff that the foodstuff or foodstuff odor improving agent is intended for is not particularly limited, and can be appropriately selected according to purpose, as long as it is a foodstuff or foodstuff that has an undesirable odor.For example, foodstuff or foodstuff that contains soybean-derived components such as soybean, soy milk, or natto; foodstuff or foodstuff that contains meat or meat-derived components such as beef, chicken, pork, mutton, and duck; foodstuff or foodstuff that contains seafood or seafood-derived components such as salmon, sea bream, tuna, bonito, yellowtail, cod, sea bass, sardine, mackerel, horse mackerel, pacific saury, shrimp, crab, squid, octopus, and clam; foodstuff or foodstuff that contains vegetables or vegetable-derived components such as tomato and celery; foodstuff or foodstuff that contains a specific odor such as mushrooms; sake; various retort foods such as curry and stew. Other examples include hamburger steaks, minced meat cutlets, meatballs, and ham that contain soy protein; meat hamburger steaks, minced meat cutlets, meatballs, rice bowls, stews, grilled meat, curry, and teriyaki; steamed seafood in sake, and dishes using minced fish paste.
The foodstuff or food and drink may be one type alone or a combination of two or more types.
The shape, structure and size of the foodstuff or food and drink are not particularly limited and can be appropriately selected depending on the purpose.
　本発明の食材又は飲食品の臭い改善剤によれば、食材又は飲食品の好ましくない臭いを抑制することができる。
　本明細書において、食材又は飲食品の好ましくない臭いとは、喫食者が好まない臭いのことをいい、例えば、大豆の不快臭（大豆臭（ヘキサナール様の香りを含む）など）、肉類の不快臭（脂臭さ、不快な香り）、魚介類の不快臭、野菜の不快臭、キノコ類の不快臭、清酒の異常臭、納豆臭、レトルト臭などが挙げられる。
　なお、肉類の不快な香りとは、畜肉臭、グラス臭などの不快な臭いをいい、魚介類の不快臭とは、魚介の臭みなどの不快な臭いをいい、野菜の不快臭とは、青臭い香りなどの不快な臭いをいう。 The odor improving agent for food ingredients or food and drink of the present invention can suppress undesirable odors of food ingredients or food and drink.
In this specification, the undesirable odor of a food ingredient or food or drink refers to an odor that the eater does not like, and examples include the unpleasant odor of soybeans (soybean odor (including hexanal-like odor)), the unpleasant odor of meat (oily odor, unpleasant odor), the unpleasant odor of seafood, the unpleasant odor of vegetables, the unpleasant odor of mushrooms, the abnormal odor of sake, the odor of natto, and the odor of retort pouches.
In addition, the unpleasant odor of meat refers to unpleasant odors such as the smell of livestock or the smell of grass, the unpleasant odor of seafood refers to unpleasant odors such as the smell of seafood, and the unpleasant odor of vegetables refers to unpleasant odors such as the smell of grass.
　前記食材又は飲食品の臭い改善剤により抑制することができる食材又は飲食品の臭いは、１種のみであってもいし、２種以上であってもよい。 The odor of a food ingredient or food or beverage that can be suppressed by the odor improving agent for the food ingredient or food or beverage may be one type only, or two or more types.
　前記食材又は飲食品の臭い改善剤は、大豆の不快臭、肉類の不快臭、魚介類の不快臭、野菜の不快臭、キノコ類の不快臭、清酒の異常臭、納豆臭、及びレトルト臭からなる群から選択される少なくとも１つを抑制することが好ましく、大豆臭、肉類の不快臭、野菜の青臭い香り、レトルト臭、及び納豆臭の少なくとも１つを抑制することがより好ましい。 The odor improving agent for food ingredients or foods and beverages preferably suppresses at least one selected from the group consisting of unpleasant soybean odors, unpleasant meat odors, unpleasant seafood odors, unpleasant vegetable odors, unpleasant mushroom odors, abnormal sake odors, natto odors, and retort odors, and more preferably suppresses at least one of soybean odors, unpleasant meat odors, grassy vegetable aromas, retort odors, and natto odors.
（飲食品の製造方法）
　本発明の飲食品の製造方法は、本発明の食材又は飲食品の臭い改善剤を用いる。 (Method of manufacturing food and drink)
The method for producing a food or drink of the present invention uses the odor improving agent for a food material or food or drink of the present invention.
＜食材又は飲食品の臭い改善剤＞
　前記食材又は飲食品の臭い改善剤は、上記した本発明の食材又は飲食品の臭い改善剤である。 <Odor improver for food ingredients or food and drink>
The odor improving agent for food ingredients or foods and beverages is the odor improving agent for food ingredients or foods and beverages of the present invention described above.
＜飲食品＞
　前記飲食品としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、上記した本発明の食材又は飲食品の臭い改善剤の＜食材又は飲食品＞の項目に記載したものなどが挙げられる。 <Food and beverages>
The food and beverage products are not particularly limited and can be appropriately selected depending on the purpose. Examples include those described in the <Food and beverage products> section of the odor improving agent for food and beverage products of the present invention described above.
＜製造方法＞
　本発明の飲食品の製造方法は、本発明の食材又は飲食品の臭い改善剤を用いる限り、特に制限はなく、公知の方法を目的に応じて適宜選択することができる。 <Production Method>
The method for producing the food or drink of the present invention is not particularly limited, so long as the food material or food or drink odor improving agent of the present invention is used, and any known method can be appropriately selected depending on the purpose.
　前記飲食品の製造における食材又は飲食品の臭い改善剤の使用量は、上記した食材又は飲食品の臭い改善剤の＜プレノール、イソプレノール＞の項目に記載したものと同様である。 The amount of odor improver for food ingredients or food and beverages used in the production of the food and beverages is the same as that described above in the item "Prenol, isoprenol" under "Odor improver for food ingredients or food and beverages."
　前記飲食品の製造における食材又は飲食品の臭い改善剤の使用時期としては、特に制限はなく、目的に応じて適宜選択することができる。 There are no particular limitations on the timing of use of the odor improving agent for food ingredients or food and beverages in the production of the food and beverages, and it can be selected appropriately depending on the purpose.
　前記飲食品の製造における食材又は飲食品の臭い改善剤の使用方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、前記食材又は飲食品と接触させる方法などが挙げられる。
　前記接触の方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、前記食材又は飲食品の臭い改善剤と前記食材又は飲食品とを混合する方法、前記食材又は飲食品の臭い改善剤に前記食材又は飲食品を浸漬する方法、前記食材又は飲食品の臭い改善剤を前記食材又は飲食品に、噴霧、塗布、又は滴下する方法などが挙げられる。
　なお、前記食材又は飲食品の臭い改善剤と接触させた後に、前記食材又は飲食品は、脱水したり、加熱したりして、水分を飛ばしてもよい。 The method of using the odor improving agent for food ingredients or food and beverages in the production of the food and beverages is not particularly limited and can be appropriately selected depending on the purpose. For example, the method includes contacting the food ingredients or food and beverages.
The method of contact is not particularly limited and can be selected appropriately depending on the purpose. Examples include a method of mixing the food ingredient or food/beverage odor improving agent with the food ingredient or food/beverage, a method of immersing the food ingredient or food/beverage in the food ingredient or food/beverage odor improving agent, and a method of spraying, applying, or dripping the food ingredient or food/beverage odor improving agent onto the food ingredient or food/beverage.
After contacting the foodstuff or food or drink with the odor improving agent, the foodstuff or food or drink may be dehydrated or heated to remove moisture.
　本発明の飲食品の製造方法によれば、好ましくない臭いが抑制され、臭いが改善された飲食品を製造することができる。 The method for producing food and beverages of the present invention makes it possible to produce food and beverages with reduced odors and with less unpleasant odors.
（食材又は飲食品の臭い改善方法）
　本発明の食材又は飲食品の臭い改善方法は、本発明の食材又は飲食品の臭い改善剤を用いる。 (Method for improving the odor of ingredients or food and drink)
The method for improving the odor of a foodstuff or food and drink of the present invention uses the odor improving agent for a foodstuff or food and drink of the present invention.
＜食材又は飲食品の臭い改善剤＞
　前記食材又は飲食品の臭い改善剤は、上記した本発明の食材又は飲食品の臭い改善剤である。 <Odor improver for food ingredients or food and drink>
The odor improving agent for food ingredients or foods and beverages is the odor improving agent for food ingredients or foods and beverages of the present invention described above.
＜食材又は飲食品＞
　前記食材又は飲食品は、上記した本発明の食材又は飲食品の臭い改善剤の＜食材又は飲食品＞の項目に記載したものと同様である。 <Ingredients or food and drink>
The foodstuffs or foods and beverages are the same as those described in the section <Foodstuffs or Foods and Beverages> of the odor improving agent for foodstuffs or foods and beverages of the present invention described above.
＜食材又は飲食品の臭い改善方法＞
　本発明の食材又は飲食品の臭い改善方法は、本発明の食材又は飲食品の臭い改善剤を用いる限り、特に制限はなく、目的に応じて適宜選択することができ、例えば、上記した本発明の飲食品の製造方法の＜製造方法＞の項目に記載したものと同様にして行うことができる。 <Method for improving the odor of ingredients or food and drink>
The method for improving the odor of food ingredients or food and beverages of the present invention is not particularly limited, and can be selected appropriately depending on the purpose, so long as the odor improving agent for food ingredients or food and beverages of the present invention is used. For example, it can be carried out in the same manner as described in the <Manufacturing Method> section of the manufacturing method for the food and beverages of the present invention described above.
　本発明の臭い改善方法によれば、食材又は飲食品の好ましくない臭いを抑制し、臭いを改善することができる。 The odor improving method of the present invention can suppress the undesirable odor of ingredients or food and drink and improve the odor.
　以下に試験例を挙げて本発明を具体的に説明するが、本発明はこれらの試験例に何ら限定されるものではない。 The present invention will be specifically explained below with reference to test examples, but the present invention is not limited to these test examples.
（試験例１）
＜製造方法＞
　食材又は飲食品の一例として、試験区１～１９及び比較例１の大豆ハンバーグを以下のようにして製造した。
　大豆ミートは、沸騰したお湯で３分間戻してよく水を切ったものを用いた。材料を全て混ぜて、よく捏ねて成形し、２００℃で余熱したオーブンで１１分間加熱し、大豆ハンバーグとした。
　前記試験液には、試験区１～１３ではプレノール及びイソプレノールを表１に記載の量で含む水溶液を用い、試験区１４～１７ではプレノール及びイソプレノールを表１に記載の量で含むエタノール水（Ａｌｃ．１３．５％）又は清酒を用い、試験区１９ではプレノール及びイソプレノールを表１に記載の量で含むサラダ油を用いた。
　試験区１８では、片栗粉１０ｇに水又は試験液（プレノールおよびイソプレノール各１，０００ｐｐｂ水溶液）を０．１ｍＬ染み込ませた片栗粉を用いた。
　比較例１では、試験液としてヘキサナール臭の抑制効果が知られているα－ピネンの４００ｐｐｂ水溶液を用いた。
　なお、材料には、試験区１～１８及び比較例１では、大豆ミート（乾燥体時）５０ｇ、パン粉１０ｇ、片栗粉０．９ｇ、水又は試験液５ｍＬを用い、試験区１９では、大豆ミート（乾燥体時）５０ｇ、パン粉１０ｇ、片栗粉０．９ｇ、水４ｍＬ、サラダ油１ｍＬを用いた。 (Test Example 1)
<Production Method>
As examples of food ingredients or foods and beverages, soybean hamburgers of Test Plots 1 to 19 and Comparative Example 1 were produced as follows.
The soy meat used was soaked in boiling water for 3 minutes and then thoroughly drained. All the ingredients were mixed, kneaded well, shaped, and heated in a preheated oven at 200°C for 11 minutes to make soy hamburger steaks.
As the test liquid, an aqueous solution containing prenol and isoprenol in the amounts shown in Table 1 was used in test plots 1 to 13, ethanol water (Alc. 13.5%) or sake containing prenol and isoprenol in the amounts shown in Table 1 was used in test plots 14 to 17, and salad oil containing prenol and isoprenol in the amounts shown in Table 1 was used in test plot 19.
In test area 18, 10 g of potato starch was soaked in 0.1 mL of water or test liquid (aqueous solutions of prenol and isoprenol at 1,000 ppb each).
In Comparative Example 1, a 400 ppb aqueous solution of α-pinene, which is known to have an effect of suppressing the odor of hexanal, was used as the test liquid.
The ingredients used in test plots 1 to 18 and comparison example 1 were 50 g soy meat (in dried form), 10 g bread crumbs, 0.9 g potato starch, and 5 mL of water or test liquid, while in test plot 19, 50 g soy meat (in dried form), 10 g bread crumbs, 0.9 g potato starch, 4 mL of water, and 1 mL of salad oil were used.
　なお、プレノール、イソプレノール、及びα－ピネンは、以下の市販品を精製して使用した（後述の試験例も同様）。また、清酒は料理酒ＣＳ－１（白鶴酒造株式会社製；Ａｌｃ．１３．５％）、大豆ミートはミンチタイプ（加藤産業株式会社製）を用いた。
　・　プレノール（製品コード：Ｍ０７１４、東京化成工業株式会社製）
　・　イソプレノール（製品コード：Ｍ０７２６、東京化成工業株式会社製）
　・　α－ピネン（製品コードＰ１０９９、東京化成工業株式会社製） The following commercially available products were purified and used as prenol, isoprenol, and α-pinene (the same applies to the test examples described below): The sake used was cooking sake CS-1 (manufactured by Hakutsuru Sake Brewery Co., Ltd.; Alc. 13.5%), and the soy meat used was minced type (manufactured by Kato Sangyo Co., Ltd.).
Prenol (product code: M0714, manufactured by Tokyo Chemical Industry Co., Ltd.)
・ Isoprenol (product code: M0726, manufactured by Tokyo Chemical Industry Co., Ltd.)
α-pinene (product code P1099, manufactured by Tokyo Chemical Industry Co., Ltd.)
［評価］
　得られた大豆ハンバーグの香りについて、対照と比較した「大豆臭」、「ヘキサナール様臭」、「食材（大豆）以外の香り」、「総合的な不快臭」について、以下の評価基準により評価した（以下では、評価の点数が「＋」の場合は、「＋」を省略して記載する場合がある。）。対照は、試験区１～１７および比較例１では水で調理した大豆ハンバーグ、試験区１８では水を染み込ませた片栗粉で調理した大豆ハンバーグ、試験区１９では何も添加していないサラダ油を用いて調理した大豆ハンバーグとした。なお、「食材以外の香り」には、プレノール、イソプレノール、ピネン等の香りが含まれる。評価は、訓練された官能検査員１０名で行ない、平均値を求めた。結果を表１に示す。
　－３　：　対照よりかなり感じる。
　－２　：　対照より感じる。
　－１　：　対照よりやや感じる。
　　０　：　対照と同等に感じる。
　＋１　：　対照よりやや感じない。
　＋２　：　対照より感じない。
　＋３　：　対照よりかなり感じない。 [evaluation]
The aroma of the obtained soybean hamburger was evaluated in comparison with the control for "soybean odor,""hexanal-likeodor,""aroma other than foodstuff (soybean)," and "overall unpleasant odor" according to the following evaluation criteria (hereinafter, when the evaluation score is "+", the "+" may be omitted). The controls were soybean hamburger cooked with water in test plots 1 to 17 and comparative example 1, soybean hamburger cooked with water-soaked potato starch in test plot 18, and soybean hamburger cooked with salad oil to which nothing was added in test plot 19. The "aroma other than foodstuff" includes the aroma of prenol, isoprenol, pinene, etc. The evaluation was performed by 10 trained sensory examiners, and the average value was calculated. The results are shown in Table 1.
-3: Much more noticeable than the control.
-2: More noticeable than the control.
-1: Slightly more noticeable than the control.
0: Feels the same as the control.
+1: Slightly less noticeable than the control.
+2: Less noticeable than the control.
+3: Much less noticeable than the control.
　試験区１４以外は、有意差（１％）があった。なお、表１には示さないが、「食材（大豆）以外の香り」は試験区１３で＋０．４、比較例１で＋１．１（有意差（１％）あり）であり、その他は０であった。
　プレノール及び／又はイソプレノール添加系では、いずれの濃度でも大豆臭やヘキサナール様臭の抑制が認められた。また、プレノール及び／又はイソプレノールを固体や油に含ませた場合でも効果が認められた（試験区１８、１９）。また、ピネンは同濃度のプレノール及び／又はイソプレノールよりも効果が弱く、さらにピネン自体の香りが食材に残り、食材の良い風味を損なうとの評価であった（比較例１）。一方、プレノール及び／又はイソプレノール添加系では、試験区１３のみ（比較例１のピネンの５００倍濃度）で少し香りが感じられる程度であった。 There was a significant difference (1%) except for test group 14. Although not shown in Table 1, the "aroma other than foodstuff (soybean)" was +0.4 for test group 13 and +1.1 for comparative example 1 (significant difference (1%)), and the others were 0.
In the prenol and/or isoprenol-added system, suppression of soybean odor and hexanal-like odor was observed at all concentrations. In addition, the effect was observed even when prenol and/or isoprenol was added to solids or oils (Tests 18 and 19). In addition, pinene was less effective than prenol and/or isoprenol at the same concentration, and it was evaluated that the aroma of pinene itself remained in the food material and damaged the good flavor of the food material (Comparative Example 1). On the other hand, in the prenol and/or isoprenol-added system, only Test 13 (500 times the concentration of pinene in Comparative Example 1) had a slight aroma.
（試験例２）
＜製造方法＞
　食材又は飲食品の一例として、試験区１～１７の牛肉ハンバーグを以下のようにして製造した。なお、試験液の組成等は表２に記載したとおりである。また、プレノール、イソプレノール、及び清酒は、試験例１と同じものを用いた。
　牛肉（オーストラリア産、肩ロース）をフードプロセッサーでミンチ状にした。牛肉４０ｇ、パン粉８ｇ、塩０．４ｇ、水又は試験液５ｍＬを混ぜてよくこねて成形し、２００℃で予熱したオーブンで１０分３０秒間加熱し、牛肉ハンバーグとした。 (Test Example 2)
<Production Method>
As an example of the foodstuff or food and drink, beef hamburger steaks of Test Plots 1 to 17 were produced as follows. The composition of the test liquid is as shown in Table 2. The prenol, isoprenol, and sake used were the same as those in Test Example 1.
Beef (shoulder loin, produced in Australia) was minced in a food processor. 40 g of beef, 8 g of bread crumbs, 0.4 g of salt, and 5 mL of water or test liquid were mixed and kneaded well to form a shape, and heated in a preheated oven at 200° C. for 10 minutes and 30 seconds to prepare a beef hamburger steak.
［評価］
　得られた牛肉ハンバーグの香りについて、対照（水を使用）と比較した「牛肉の脂臭さ」、「牛肉の不快な香り（畜肉臭またはグラス臭）」、「食材以外の香り」、「総合的な不快臭」について、試験例１と同じ評価基準により評価した。評価は、訓練された官能検査員１０名で行ない、平均値を求めた。結果を表２に示す。 [evaluation]
The resulting beef hamburger steak was compared with a control (water was used) and evaluated for "fatty beef odor,""unpleasant beef odor (meat odor or grass odor),""aroma other than food ingredients," and "overall unpleasant odor" using the same evaluation criteria as in Test Example 1. The evaluation was performed by 10 trained sensory panelists, and the average was calculated. The results are shown in Table 2.
　試験区１４以外は、有意差（１％）があった。なお、表２には示さないが、「食材以外の香り」は試験区１３で＋０．３、その他は０であった。プレノール及び／又はイソプレノール添加系では、いずれの濃度でも臭いの抑制効果が認められた。 There was a significant difference (1%) in all cases except test area 14. Although not shown in Table 2, the "aroma of non-food ingredients" score was +0.3 in test area 13 and 0 in the others. In the systems where prenol and/or isoprenol was added, an odor suppression effect was observed at all concentrations.
（試験例３）
＜製造方法＞
　食材又は飲食品の一例として、試験区１～９の食材又は飲食品を以下のようにして製造した。なお、試験液は、水にプレノール及びイソプレノールを各２００ｐｐｂ（合計４００ｐｐｂ）溶解したものを用いた。また、プレノール及びイソプレノールは、試験例１と同じものを用いた。表３において、食材又は飲食品中のプレノール及びイソプレノールの濃度の合計を示した（「食品中濃度合計」の項目）。 (Test Example 3)
<Production Method>
As examples of food ingredients or food and beverages, the food ingredients or food and beverages of test plots 1 to 9 were produced as follows. The test liquid used was water containing 200 ppb each of prenol and isoprenol (total 400 ppb). The prenol and isoprenol used were the same as those used in Test Example 1. Table 3 shows the total concentrations of prenol and isoprenol in the food ingredients or food and beverages (item "Total concentration in food").
　・　試験区１　：　鶏肉
　鶏もも肉（ブラジル産、鶏もも肉）の皮をはぎ、フードプロセッサーでミンチ状にした。鶏もも肉４０ｇ、パン粉８ｇ、塩０．４ｇ、水又は試験液４ｍＬを混ぜてよくこねて成形し、２００℃に予熱したオーブンで１０分３０秒加熱した。
　・　試験区２　：　豚肉
　豚肉（アメリカ産、豚小間肉）をフードプロセッサーでミンチ状にした。豚肉４０ｇ、パン粉８ｇ、塩０．４ｇ、水又は試験液４ｍＬを混ぜてよくこねて成形し、２００℃に予熱したオーブンで１０分３０秒加熱した。
　・　試験区３　：　魚
　メルルーサ（南米産）の切り身から皮をはぎ、フードプロセッサーですり身状にした。魚４０ｇ、片栗粉１．２ｇ、塩０．２ｇ、水又は試験液４ｍＬを混ぜて円型のセルクルで成型した。アルミホイルでくるみ蒸し器で２０分間蒸した。
　・　試験区４　：　あさり
　深めの皿に、あさり（中国産）３０ｇと、水又は試験液１０ｍＬとをいれた。隙間ができる程度にラップをかけ電子レンジで加熱（５００Ｗ、２分間）した。加熱後すべてのあさりが汁につかるよう動かした。
　・　試験区５　：　豆乳
　豆乳（おいしい無調整豆乳、キッコーマン株式会社製）１００ｍＬに対して、水又は試験液を３ｍＬ添加した。
　・　試験区６　：　シイタケ
　石づきをとり５ｍｍ幅に切った。耐熱ボウルでシイタケ８０ｇ、水又は試験液１０ｍＬ、醤油５ｍＬを混ぜ、ラップをふんわりかけた。電子レンジで加熱（６００Ｗ、１分３０秒間）した。
　・　試験区７　：　トマト
　１ｃｍ角にカットし、トマト１５０ｇ、オリーブオイル８．３ｇ、塩０．８ｇ、水又は試験液１．５ｍＬを混ぜた。
　・　試験区８　：　レトルトシチュー
　レトルトシチュー（濃厚クリームシチューごろごろ野菜のこだわり仕立て、新宿中村屋製）１００ｇに、水又は試験液５ｍＬを添加し、電子レンジで温めた（５００Ｗ、１分間）。
　・　試験区９　：　納豆
　納豆（極小粒納豆（近畿）、イオン株式会社製）４５ｇに対して、付属のタレと、水又は試験液０．２５ｍＬとを混ぜた。 Test group 1: Chicken Skin was removed from chicken thighs (from Brazil) and minced in a food processor. 40 g of chicken thighs, 8 g of breadcrumbs, 0.4 g of salt, and 4 mL of water or test liquid were mixed and kneaded well to form a shape, and then heated in an oven preheated to 200°C for 10 minutes and 30 seconds.
Test group 2: Pork Pork (American, pork cut) was minced in a food processor. 40 g of pork, 8 g of breadcrumbs, 0.4 g of salt, and 4 mL of water or test liquid were mixed and kneaded well to form a shape, and then heated in an oven preheated to 200°C for 10 minutes and 30 seconds.
- Test area 3: Fish: The skin was removed from fillets of hake (from South America) and minced in a food processor. 40 g of fish, 1.2 g of potato starch, 0.2 g of salt, and 4 mL of water or test liquid were mixed and molded into a circular ring. The mixture was wrapped in aluminum foil and steamed in a steamer for 20 minutes.
Test area 4: Clams 30g of clams (from China) and 10mL of water or test liquid were placed in a deep dish. The clams were covered with plastic wrap so that there were gaps, and heated in a microwave (500W, 2 minutes). After heating, the clams were moved around so that all of them were submerged in the soup.
Test group 5: Soy milk 3 mL of water or test liquid was added to 100 mL of soy milk (delicious unsweetened soy milk, manufactured by Kikkoman Corporation).
Test area 6: Shiitake mushrooms: Remove the stems and cut into 5 mm pieces. Mix 80 g of shiitake mushrooms, 10 mL of water or test liquid, and 5 mL of soy sauce in a heat-resistant bowl, cover loosely with plastic wrap, and heat in a microwave oven (600 W, 1 minute 30 seconds).
- Test plot 7: Tomatoes were cut into 1 cm cubes, and 150 g of tomatoes, 8.3 g of olive oil, 0.8 g of salt, and 1.5 mL of water or test liquid were mixed.
Test group 8: Retort stew 5 mL of water or test liquid was added to 100 g of retort stew (rich cream stew with chunks of vegetables, manufactured by Shinjuku Nakamuraya) and heated in a microwave oven (500 W, 1 minute).
Test group 9: Natto 45 g of natto (very small grain natto (Kinki), manufactured by AEON Co., Ltd.) was mixed with the accompanying sauce and 0.25 mL of water or the test liquid.
［評価］
　得られた各種食材又は飲食品について、対照（水を使用）と比較した試験区（試験液を使用）の「不快な口中香」、「不快な戻り香」、「食材又は飲食品以外の香り」、「総合的な不快臭」について、試験例１と同様の評価基準により評価した。なお、「不快な口中香」や「不快な戻り香」には、鶏肉及び豚肉は脂臭さや畜肉臭、魚及びあさりは磯臭さ、豆乳は大豆臭、トマトは青臭さ、レトルトシチューはレトルト臭といった食材又は飲食品特有の不快臭を含んでいる。評価は、訓練された官能検査員１２名で行ない、平均値を求めた。結果を表３に示す。 [evaluation]
The obtained various foodstuffs or foods and beverages were evaluated for "unpleasant mouth odor,""unpleasantafter-odor,""odor other than foodstuffs or foods and beverages," and "overall unpleasant odor" in the test group (using the test liquid) compared with the control (using water) using the same evaluation criteria as in Test Example 1. The "unpleasant mouth odor" and "unpleasant after-odor" include unpleasant odors specific to foodstuffs or foods and beverages, such as an oily odor or meat odor for chicken and pork, a sea odor for fish and clams, a soybean odor for soy milk, a grassy odor for tomatoes, and a retort odor for retort stew. The evaluation was performed by 12 trained sensory examiners, and the average was calculated. The results are shown in Table 3.
　いずれの試験区においても有意差（１％）があった。なお、表３には示さないが、「食材又は飲食品以外の香り」はいずれの試験区でも±０．３以内（有意差（５％）なし）であった。
　プレノール及びイソプレノールはそれ自体の香りを示さない低濃度で、食材又は飲食品によって異なる多様な不快臭を抑制した。また、口中の不快臭だけでなく、食後の不快臭（戻り香）にも有効であった。 There was a significant difference (1%) in all test plots. Although not shown in Table 3, the "aroma of foodstuffs other than food and drink" was within ±0.3 in all test plots (no significant difference (5%)).
Prenol and isoprenol, at low concentrations that do not show their own odor, suppressed a variety of unpleasant odors that differ depending on ingredients or foods and drinks. They were also effective not only in suppressing unpleasant odors in the mouth, but also unpleasant odors after eating (back-burning odor).
（試験例４）
　食材又は飲食品の一例として、清酒を対象とし、プレノール及び／又はイソプレノールにより清酒に生じる異常臭を抑制できるかについて、試験した。
＜試料＞
　清酒の異常臭サンプル１～９を下記のようにして作製した。
　・　異常臭サンプル１　：　老香
　清酒（杜氏鑑（白鶴酒造株式会社製））を５５℃で９日間静置して作製した。
　・　異常臭サンプル２　：　劣化臭
　清酒（杜氏鑑（白鶴酒造株式会社製））を５５℃で９日間静置して作製した。なお、劣化臭は劣化によって発生した老香以外の臭いをいう。
　・　異常臭サンプル３　：　つわり臭
　２，３－ブタンジオン（製品コード：０４１－００６３２、富士フイルム和光純薬株式会社製）を、濃度が０．３７５ｐｐｍとなるように清酒（白鶴上撰（白鶴酒造株式会社製））に溶かして作製した。
　・　異常臭サンプル４　：　酸臭
　酢酸（製品コード：０１７－００２５６、富士フイルム和光純薬株式会社製）と酪酸（製品コード：０２９－０５３９３、富士フイルム和光純薬株式会社製）を、それぞれ濃度が７５ｐｐｍ、０．９ｐｐｍとなるように清酒（白鶴上撰（白鶴酒造株式会社製））に溶かして作製した。
　・　異常臭サンプル５　：　木香様臭
　アセトアルデヒド（製品コード：０１５－０９５７６、富士フイルム和光純薬株式会社製）を、濃度が６５ｐｐｍとなるように清酒（白鶴上撰（白鶴酒造株式会社製））に溶かして作製した。
　・　異常臭サンプル６　：　ムレ香
　イソバレルアルデヒド（製品コード：２２６－０００２２、富士フイルム和光純薬株式会社製）を、濃度が１ｐｐｍとなるように清酒（白鶴上撰（白鶴酒造株式会社製））に溶かして作製した。
　・　異常臭サンプル７　：　日光臭
　透明瓶に入れた清酒（白鶴上撰（白鶴酒造株式会社製））を直射日光に８時間当てて作製した。
　・　異常臭サンプル８　：　カビ臭
　２，４，６－トリクロロアニソール（製品コード：Ｔ０８６７、東京化成工業株式会社製）を、濃度が１３ｐｐｔとなるように清酒（白鶴上撰（白鶴酒造株式会社製））に溶かして作製した。
　・　異常臭サンプル９　：　吟くずれ臭
　大吟醸酒（白鶴大吟醸（白鶴酒造株式会社製））を開放系で数十分放置し、吟くずれ臭が確認できたものを選択して使用した。 (Test Example 4)
As an example of a food ingredient or food and drink, sake was used as the subject of a test to see whether prenol and/or isoprenol can suppress the abnormal odor that occurs in sake.
<Sample>
Abnormal odor samples 1 to 9 of sake were prepared as follows.
Abnormal odor sample 1: Old smell Sake (Tojikan (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) was left to stand at 55° C. for 9 days to prepare an abnormal odor sample.
Abnormal odor sample 2: Deteriorated odor Sake (Tojikan (Hakutsuru Sake Brewery Co., Ltd.)) was left to stand for 9 days at 55° C. The deteriorated odor refers to odors other than the aged aroma that occurs due to deterioration.
Abnormal odor sample 3: Morning sickness odor. This was prepared by dissolving 2,3-butanedione (product code: 041-00632, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) to a concentration of 0.375 ppm.
Abnormal odor sample 4: Acid odor. This was prepared by dissolving acetic acid (product code: 017-00256, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) and butyric acid (product code: 029-05393, manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen, manufactured by Hakutsuru Sake Brewery Co., Ltd.) to concentrations of 75 ppm and 0.9 ppm, respectively.
Abnormal odor sample 5: woody odor This was prepared by dissolving acetaldehyde (product code: 015-09576, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen, manufactured by Hakutsuru Sake Brewery Co., Ltd.) to a concentration of 65 ppm.
Abnormal odor sample 6: Scent of mustard smell This was prepared by dissolving isovaleraldehyde (product code: 226-00022, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) to a concentration of 1 ppm.
Abnormal odor sample 7: Sunlight odor. Sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) in a transparent bottle was exposed to direct sunlight for 8 hours to produce this sample.
Abnormal odor sample 8: Musty odor was prepared by dissolving 2,4,6-trichloroanisole (product code: T0867, manufactured by Tokyo Chemical Industry Co., Ltd.) in sake (Hakutsuru Josen (manufactured by Hakutsuru Sake Brewery Co., Ltd.)) to a concentration of 13 ppt.
Abnormal odor sample 9: Smell of broken ginjo sake. Daiginjo sake (Hakutsuru Daiginjo (Hakutsuru Sake Brewery Co., Ltd.)) was left in an open system for several tens of minutes, and the sake that gave off a confirmed smell of broken ginjo sake was selected and used.
　以上の各異常臭サンプルに対して、水（対照）又は試験液（プレノール及びイソプレノールの濃度が各２，０００ｐｐｂである水溶液）を０．１容量％添加した。 To each of the abnormal odor samples, 0.1% by volume of water (control) or test liquid (aqueous solution containing prenol and isoprenol at concentrations of 2,000 ppb each) was added.
［評価］
　得られた各サンプルについて、水を添加したサンプルを対照として、「異常臭」、「清酒以外の香り」、「総合的な不快臭」について、試験例１と同様の評価基準により評価した。なお、「清酒以外の香り」には、プレノール、イソプレノール等の香りが含まれる。評価は、訓練された官能検査員１２名で行ない、平均値を求めた。結果を表４に示す。 [evaluation]
Each of the obtained samples was evaluated for "abnormal odor,""aroma other than sake," and "overall unpleasant odor" using the same evaluation criteria as in Test Example 1, with a sample to which water had been added as a control. Note that "aroma other than sake" includes the odors of prenol, isoprenol, etc. Evaluation was performed by 12 trained sensory panelists, and the average was calculated. The results are shown in Table 4.
　いずれの異常臭サンプルも有意差（１％）があった。なお、表には示さないが、「清酒以外の香り」はいずれの異常臭サンプルでも０であった。 There was a significant difference (1%) in all abnormal odor samples. Although not shown in the table, the "aroma other than sake" was 0 in all abnormal odor samples.
　以上の結果から、プレノールやイソプレノールを用いることで、食材又は飲食品の好ましくない臭いを抑制できることが確認された。また、プレノールやイソプレノールを用いても、食材又は飲食品以外の香りが付与されることを抑えられることも確認された。 These results confirm that the use of prenol or isoprenol can suppress the undesirable odors of ingredients or food and drink. It was also confirmed that the use of prenol or isoprenol can suppress the imparting of aromas other than those of ingredients or food and drink.
　本出願は、２０２２年１１月９日に出願した日本国特許出願２０２２－１７９７８６号及び２０２３年９月２１日に出願した日本国特許出願２０２３－１５５４７４号に基づく優先権を主張するものであり、日本国特許出願２０２２－１７９７８６号及び日本国特許出願２０２３－１５５４７４号の全内容を本出願に援用する。 This application claims priority based on Japanese Patent Application No. 2022-179786 filed on November 9, 2022, and Japanese Patent Application No. 2023-155474 filed on September 21, 2023, and the entire contents of Japanese Patent Application No. 2022-179786 and Japanese Patent Application No. 2023-155474 are incorporated by reference into this application.

Claims (6)

  1. 　プレノール及びイソプレノールの少なくともいずれかを含有することを特徴とする食材又は飲食品の臭い改善剤。 An odor improving agent for food ingredients or foods and beverages, characterized by containing at least one of prenol and isoprenol.
  2. 　食材又は飲食品の臭い改善剤が、プレノール及びイソプレノールの少なくともいずれかを含有する、水溶液、アルコール水溶液、調理用酒、料理油、食品用香料、調味料、食品添加物、及び固形物からなる群から選択されるいずれかである請求項１に記載の食材又は飲食品の臭い改善剤。 The odor improving agent for food ingredients or food and beverages according to claim 1, which is any one selected from the group consisting of aqueous solutions, aqueous alcohol solutions, cooking alcohol, cooking oils, food flavorings, seasonings, food additives, and solids, containing at least one of prenol and isoprenol.
  3. 　食材又は飲食品に対して、プレノール及びイソプレノールの少なくともいずれかの合計量として、０．０２ｐｐｂ（質量／質量）以上１０ｐｐｍ（質量／質量）以下で用いられる請求項１から２のいずれかに記載の食材又は飲食品の臭い改善剤。 The odor improving agent for food or beverages according to any one of claims 1 to 2, wherein the total amount of at least one of prenol and isoprenol is 0.02 ppb (mass/mass) or more and 10 ppm (mass/mass) or less is used in food or beverages.
  4. 　食材又は飲食品の臭いが、大豆の不快臭、肉類の不快臭、魚介類の不快臭、野菜の不快臭、キノコ類の不快臭、清酒の異常臭、納豆臭、及びレトルト臭からなる群から選択される少なくとも１つである請求項１から２のいずれかに記載の食材又は飲食品の臭い改善剤。 The odor improving agent for food ingredients or food and drink according to any one of claims 1 to 2, wherein the odor of the food ingredients or food and drink is at least one selected from the group consisting of unpleasant soybean odors, unpleasant meat odors, unpleasant seafood odors, unpleasant vegetable odors, unpleasant mushroom odors, abnormal sake odors, natto odors, and retort odors.
  5. 　請求項１から２のいずれかに記載の食材又は飲食品の臭い改善剤を用いることを特徴とする食材又は飲食品の臭い改善方法。 A method for improving the odor of food ingredients or food and drink, comprising using an odor improving agent for food ingredients or food and drink according to any one of claims 1 and 2.
  6. 　請求項１から２のいずれかに記載の食材又は飲食品の臭い改善剤を用いることを特徴とする飲食品の製造方法。 A method for producing food and drink, characterized by using an odor improving agent for food ingredients or food and drink according to any one of claims 1 and 2.
PCT/JP2023/035406 2022-11-09 2023-09-28 Agent for improving odor of food ingredients or foods and drinks, method for improving odor of food ingredients or foods and drinks, and method for producing foods and drinks WO2024101026A1 (en)

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JP2022-179786 2022-11-09
JP2022179786 2022-11-09
JP2023155474A JP7450789B1 (en) 2022-11-09 2023-09-21 Odor improving agent for foodstuffs or food/drinks, and method for improving odor of foodstuffs or food/drinks
JP2023-155474 2023-09-21

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0892587A (en) * 1994-09-22 1996-04-09 Baiotsukusu:Kk Method for masking fishy odor
WO2005011718A1 (en) * 2003-05-30 2005-02-10 Suntory Limited Antistress agent
JP2006020526A (en) * 2004-07-06 2006-01-26 Kiyomitsu Kawasaki Coffee flavor composition, and food and drink containing the same
JP2014028772A (en) * 2012-07-31 2014-02-13 Uha Mikakuto Co Ltd Novel resveratrol derivative
KR20190005505A (en) * 2017-07-07 2019-01-16 이종근 A steamed chicken source
JP2019106950A (en) * 2017-12-19 2019-07-04 アサヒビール株式会社 Beer-like fermented malt beverage

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0892587A (en) * 1994-09-22 1996-04-09 Baiotsukusu:Kk Method for masking fishy odor
WO2005011718A1 (en) * 2003-05-30 2005-02-10 Suntory Limited Antistress agent
JP2006020526A (en) * 2004-07-06 2006-01-26 Kiyomitsu Kawasaki Coffee flavor composition, and food and drink containing the same
JP2014028772A (en) * 2012-07-31 2014-02-13 Uha Mikakuto Co Ltd Novel resveratrol derivative
KR20190005505A (en) * 2017-07-07 2019-01-16 이종근 A steamed chicken source
JP2019106950A (en) * 2017-12-19 2019-07-04 アサヒビール株式会社 Beer-like fermented malt beverage

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