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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering 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
  • A23L27/84—Flavour masking or reducing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• • 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
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks

Definitions

• the present invention relates to a masking agent that mainly masks the off-flavors of plant-derived raw materials, and a method for masking the off-flavors of plant-derived raw materials.
• Patent Document 1 is an application relating to a masking agent for the off-flavor caused by lactic acid fermentation in foods and beverages containing lactic acid bacteria, and appears to be characterized by the inclusion of a triglyceride containing medium-chain fatty acids as an active ingredient.
• Patent Document 2 is an application relating to a masking agent that masks the unpleasant taste of acidic protein beverages, and is characterized by containing one or more selected from the group consisting of medium-chain fatty acid triglycerides, soybean oil, corn oil, and palm oil.
• Patent Document 3 is an application for a flavor improver that masks the unpleasant aftertaste and sticky flavor of hardened oils and fats, and is characterized by using free oleic acid as an active ingredient.
• An object of the present invention is to provide a method for masking off-flavors, and to provide a masking agent to which the method is applied.
• the off-flavors are particularly targeted at off-flavors of plant-derived raw materials, and relate to a masking agent and a masking method for foods containing moisture.
• Patent Document 1 relates to a masking agent for the unpleasant taste of lactic acid bacteria-containing foods and beverages, and its intended use is limited, making it less versatile.
• Patent Document 2 relates to an agent for masking unpleasant tastes in acidic protein beverages, and its intended use is limited, making it less versatile.
• Patent Document 3 uses free oleic acid as an active ingredient, but the effect of the invention is described as "the invention can mask the odor peculiar to vegetable oils and fats, in particular the unpleasant aftertaste and sticky feeling that are called hydrogenation odor, backflow odor, hardened odor, etc., which are strong in hardened oils and fats," and the invention has low versatility.
• the present invention provides (1) A masking agent for foods containing moisture, which contains, as free fatty acids, one or more selected from octanoic acid, decanoic acid, and salts thereof in a total amount of 1 to 100,000 ppm as free fatty acids; (2) The masking agent according to (1) above, wherein the food containing water contains a plant-derived raw material, and the masking agent masks an off-flavor derived from the plant-derived raw material.
• a method for masking an unusual flavor in a food containing water comprising adding, as free fatty acids, one or more selected from octanoic acid, decanoic acid, and salts thereof in a total amount of 0.002 to 3 ppm as free fatty acids to the food; (4) The method for masking an off-flavor according to (3) above, wherein the food containing water contains a plant-derived material, and the method for masking an off-flavor derived from the plant-derived material is performed.
• a food containing moisture and having a masked off-flavor which contains, as free fatty acids, 0.002 to 3 ppm in total of one or more selected from octanoic acid, decanoic acid, and salts thereof;
• a method for producing a water-containing food having a masked off-flavor comprising the step of adding, as free fatty acids, one or more selected from octanoic acid, decanoic acid, and salts thereof so as to have a total content of 0.002 to 3 ppm as free fatty acids in the production of the food.
• a method for producing a masking agent by the following steps: 1.
• the present invention makes it possible to obtain a masking agent that can mask the unpleasant flavors of various foods.
• Each food has its own delicious taste. It is thought that deliciousness is achieved by a complex balance of ingredients, but there are also flavors that many people find unpleasant. For example, the beany smell of soy milk and the grassy smell of vegetables.
• This invention relates to a technology for masking such strange flavors.
• the present invention was developed based on the discovery that the free fatty acids octanoic acid and decanoic acid have the effect of masking off-flavors.
• the masking agent referred to in this invention has the effect of masking off-flavors in food.
• the masking agent of the present invention is intended for foods that contain moisture.
• the lower limit of the moisture content in the target food can be any value of 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, or 90% by mass.
• the masking agent according to the present invention preferably contains an aqueous solvent.
• the amount of the aqueous solvent may be any of the following values: 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80, and 90% by mass as the lower limit, and 95, 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, and 20% by mass as the upper limit.
• the masking agent according to the present invention preferably contains an aqueous solvent because it is presumed that the masking effect according to the present invention is exerted by the presence of octanoic acid and decanoic acid as free fatty acids in water.
• the masking agent contains an aqueous solvent in which octanoic acid and decanoic acid are dissolved, so that when the masking agent is added to food, it is easily dispersed and homogenized, and its effect is efficiently exerted.
• the aqueous solvent referred to in the present invention is a hydrophilic solvent, and specific examples thereof include water and glycerin.
• the masking effect of the present invention is exerted with extremely small amounts of octanoic acid or decanoic acid, so it is desirable to contain an appropriate amount of aqueous solvent in order to adjust the activity of the agent.
• the masking agent according to the present invention does not contain fats and oils.
• octanoic acid and decanoic acid as free fatty acids are also soluble in fats and oils.
• the masking effect according to the present invention seems to be caused by the dissolution of free octanoic acid and decanoic acid in water.
• the octanoic acid or decanoic acid contained therein needs to be transferred into the water of the food to be masked, which requires strong stirring or a large amount of masking agent to be added.
• the content of fats and oils in the masking agent according to the present invention is 50% by mass or less, more preferably 35% by mass or less, and even more preferably 25% by mass or less. And it is most preferable that the masking agent does not contain fats and oils.
• the food in which the off-flavor is to be masked preferably contains a plant-derived raw material.
• the plant-derived raw material is preferably a bean-derived raw material, and the bean is more preferably soybean.
• the present invention when considered as a method invention, it can be described as a method for masking an unusual flavor in a food containing moisture, by adding, as free fatty acids, one or more selected from octanoic acid, decanoic acid, and salts thereof in a total amount of 0.002 to 3 ppm as free fatty acids.
• the total amount of free fatty acids can be any of the following upper limits: 2.8, 2.5, 2, 1.8, 1.5, 1.3, 1, 0.7, 0.6, 0.5, 0.4, 0.3 ppm; and any of the following lower limits: 0.0025, 0.003, 0.0035, 0.004, 0.0045, 0.005, 0.006, 0.008, 0.01, 0.02, 0.03, 0.04, 0.05 ppm.
• This amount can be changed as appropriate depending on the oil content in the target food or the oil content contained in the masking agent used, but a person skilled in the art can easily determine the formulation by referring to the examples and comparative examples described in this specification.
• a typical method for producing the masking agent according to the present invention will be illustrated.
• Study 1 Verification of the effect in triglyceride form We verified whether octanoic acid and decanoic acid have an off-flavor masking effect when they exist as triglycerides.
• the amount of each food added is shown in Table 1-1. Details of the method of adding each food are described below.
• the evaluation results of the flavor are also shown in Table 1-1. The evaluation method is described below.
• the soy milk used was "Organic soy milk that can be used to make tofu" manufactured by Sujata Meiraku Co., Ltd.
• the moisture content was 89.7% when measured by loss on drying method (105°C, 5 hours).
• Each amount of additive was added according to the formula.
• the mixture was then stirred at 1,000 rpm for 10 minutes at 60°C using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix), and then homogenized at 10 MPa using a high-pressure homogenizer (model APV1000; manufactured by SMT) for flavor evaluation.
• the vegetable juice used was "Vegetable Mix Concentrated Juice: One Bottle a Day of Vegetables” manufactured by Kagome Co., Ltd.
• the moisture content was 90.2% by loss on drying method (105°C, 5 hours).
• Each amount of additive was added according to the formula.
• the mixture was then stirred at 1,000 rpm for 10 minutes at 60°C using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix), and then homogenized at 10 MPa using a high-pressure homogenizer (model APV1000; manufactured by SMT) for flavor evaluation.
• the green juice used was "Green juice drink: A glass of green juice you can drink every day” manufactured by Itoen Co., Ltd.
• the moisture content was 98.1% by loss on drying method (105°C, 5 hours).
• Each amount of additive was added according to the formula.
• the mixture was then stirred at 1,000 rpm for 10 minutes at 60°C using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix), and then homogenized at 10 MPa using a high-pressure homogenizer (model APV1000; manufactured by SMT) for flavor evaluation.
• Table 1-2 - Granular soy protein used was Fuji Oil Co., Ltd.'s "Ni-Fujinic 52S", which was diluted with three times the amount of water.
• Preparation method 1 According to the composition in Table 1-2, the raw materials other than soybean oil were mixed and stirred for 3 minutes in a Kenwood mixer (manufactured by Aikosha Seisakusho, stirring speed 140 rpm). 2. Soybean oil was added and mixed for an additional 3 minutes. 3. The mixed dough was molded into 50 g pieces ( ⁇ 58 mm ⁇ height 18 mm). 4. Steamed in a household steamer for 12 minutes and then retort sterilized at 121°C for 30 minutes. The moisture content of the dough after preparation was 63-65% as determined by the loss on drying method (105°C, 5 hours).
• Method of adding to milk The milk used was "Meiji Oishii Gyunyu” manufactured by Meiji Co., Ltd. The moisture content was 87.2% by loss on drying method (105°C, 5 hours). Each amount of additive was added according to the formula. The mixture was then stirred at 1,000 rpm for 10 minutes at 60°C using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix), and then homogenized at 10 MPa using a high-pressure homogenizer (model APV1000; manufactured by SMT) for flavor evaluation.
• HOMOGENIZING MIXER MARKII model: MARK2.5; manufactured by Primix
• APV1000 high-pressure homogenizer
• Evaluation method for flavor Each food product was evaluated by three panelists who are regularly involved in food development, in three categories: off-flavor, soapy odor, and bitterness. The evaluation results were determined by consensus among the three panelists. In addition, in Comparative Example 1-1 to Comparative Example 1-6, no additives were added to each food, and in this state, the off-flavor was evaluated as 1 point, and the soapy odor and bitterness were evaluated as 5 points.
• bitterness since the action of the masking effect according to the present invention is due to free fatty acids, it was assumed that the taste of the masking agent itself would be sensed, and it was evaluated as "bitterness” according to the following criteria.
• the state in which nothing was added (Comparative Examples 1-1 to 1-6) was given a score of 5. In other words, the bitterness of the food itself was not included in the evaluation. A score of 3 or above was considered a pass. 1 point: The bitterness is quite strong. 2 points: A clear bitter taste is felt. 3 points: A slight bitterness is felt, but within the acceptable range. 4 points: Bitterness is very slight or barely perceptible. 5 points: No bitterness is detectable at all (equivalent to additive-free product).
• the final pass/fail decision was made based on the above evaluations of "unnatural flavor,”"soapysmell,” and "bitterness.” Specifically, if either the soapy smell or the bitter taste was 2 points or less, the overall evaluation was rated as ⁇ . If both the soapy smell and the bitter taste were 3 points or more, and the evaluation of "off-flavor" was 1 point, it was rated as ⁇ , if it was 2 points, it was ⁇ , if it was 3 points, it was ⁇ , and if it was 4 points or more, it was ⁇ . ⁇ and ⁇ were rated as pass.
• Study 2 Verification of the effect of addition as an emulsion The effect of the additives used in Study 1 when added as an emulsion was verified. The amount of oil added to each food is shown in Table 2-1. The addition method was the same as in Study 1. The method for preparing the emulsion is shown below. The flavor evaluation was carried out in the same manner as in Study 1, and the results are shown in Table 2-1.
• sucrose stearate 1 part of sucrose stearate was added to 79 parts of water and heated to 60°C. 20 parts of a specific triglyceride was added to the mixture and stirred at 5,000 rpm for 10 minutes using a HOMOGENIZING MIXER MARKII (model: MARK2.5; manufactured by Primix Corporation), and then homogenized at 10 MPa using a high-pressure homogenizer (model APV1000; manufactured by SMT Corporation) to prepare an emulsion.
• a HOMOGENIZING MIXER MARKII model: MARK2.5; manufactured by Primix Corporation
• APV1000 high-pressure homogenizer
• Study 3 Effect of each free fatty acid
• Table 3-1 The amounts added are shown in Table 3-1.
• the flavor of each food was evaluated using the same method as in Study 1. The results are shown in Table 3-1.
• Study 4 Verification of the effect of a free fatty acid mixture A mixture of free fatty acids was used to verify the masking effect at each addition amount. The formulation is shown in Table 4-1. The addition to each food and the method of evaluating the flavor were the same as in Study 1. The results are also shown in Table 4-1.
• the octadecenoic acid mixture is a mixture of fatty acids that do not show a masking effect when used alone, and no masking effect was observed regardless of the amount of each fatty acid.
• Masking agent preparation method 1 The raw materials were mixed according to the formula. 2. The mixture was stirred at 60°C for 30 minutes at 10,000 RPM using a homomixer.
• Examples 6-1 and 6-2 were prepared as masking agents containing octanoic acid, and it was confirmed that both of them exhibited a masking effect when used in a specified amount.

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• 2023
  • 2023-10-10 CN CN202380080373.1A patent/CN120239574A/zh active Pending
  • 2023-10-10 WO PCT/JP2023/036773 patent/WO2024127787A1/ja not_active Ceased
  • 2023-10-10 JP JP2024501724A patent/JP7704285B2/ja active Active
  • 2023-10-10 EP EP23903086.9A patent/EP4635302A4/en active Pending

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