WO2024181409A1 - マスキング剤 - Google Patents

マスキング剤 Download PDF

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Publication number
WO2024181409A1
WO2024181409A1 PCT/JP2024/006971 JP2024006971W WO2024181409A1 WO 2024181409 A1 WO2024181409 A1 WO 2024181409A1 JP 2024006971 W JP2024006971 W JP 2024006971W WO 2024181409 A1 WO2024181409 A1 WO 2024181409A1
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Prior art keywords
odor
odors
extract
licorice root
unpleasant
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2024/006971
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English (en)
French (fr)
Japanese (ja)
Inventor
孝広 小畠
征一郎 辻
裕子 市川
隼也 上田
拓也 永見
綾乃 峯▲崎▼
大貴 田中
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Ikeda Food Research Co Ltd
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Ikeda Food Research Co Ltd
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Priority to JP2025503911A priority Critical patent/JPWO2024181409A1/ja
Publication of WO2024181409A1 publication Critical patent/WO2024181409A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • 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
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a masking agent, a masking method, a composition in which an unpleasant taste or odor is masked, etc.
  • a masking agent using a sweet component which is an unpleasant flavor masking agent that is ingested before ingesting an oral composition having an unpleasant flavor, and contains at least one selected from the group consisting of sucralose, Monk Fruit extract, stevia extract, thaumatin, neotame, aspartame, acesulfame potassium, saccharin and its salts, and licorice extract (Patent Document 1).
  • the present invention provides a masking agent capable of suppressing an unpleasant taste or odor, a masking method that incorporates the masking agent, and a composition in which an unpleasant taste or odor is masked.
  • licorice root extract that does not contain an effective amount of sweetening components has the effect of masking unpleasant tastes or odors, and thus completed the present invention.
  • the present invention relates to the following [1] to [7].
  • a masking agent for unpleasant tastes or odors comprising as an active ingredient a licorice root extract having a glycyrrhizinic acid content of less than 5.0% by weight.
  • [4] The masking agent according to any one of [1] to [3], which is for suppressing the generation of one or more selected from the group consisting of caproic acid, 3-methylvaleric acid, and isobutyric acid.
  • [5] A method for masking an unpleasant taste or odor in a composition having an unpleasant taste or odor, comprising incorporating the masking agent according to any one of [1] to [4] into the composition.
  • [6] A composition containing the masking agent according to any one of [1] to [4], in which an unpleasant taste or odor is masked.
  • a method for producing a composition having an unpleasant taste or odor masked comprising incorporating the masking agent according to any one of [1] to [4] into a composition having an unpleasant taste or odor.
  • the present invention makes it possible to provide a masking agent that can suppress an unpleasant taste or odor, and by incorporating this masking agent, it becomes possible to mask the unpleasant taste or odor of a composition that has an unpleasant taste or odor. It is also possible to provide a composition in which an unpleasant taste or odor is masked.
  • Example 12 For the evaluation of soybean odor using the TDS method, the horizontal axis indicates time (seconds) and the vertical axis indicates the percentage of panels that sensed a soybean odor.
  • Example 13 for the evaluation of soybean odor using the TDS method, the horizontal axis indicates time (seconds) and the vertical axis indicates the percentage of panels that sensed a soybean odor.
  • One aspect of the present invention is a masking agent for unpleasant tastes or odors, which comprises, as an active ingredient, a licorice root extract having a glycyrrhizinic acid content of less than 5.0% by weight.
  • the licorice root extract used in the present invention is not particularly limited as long as it is a licorice root extract having a glycyrrhizic acid content of less than 5.0% by weight, and may be any extract obtained from licorice root and having a masking effect.
  • Examples of the extraction method include supercritical extraction using carbon dioxide, steam distillation, and solvent extraction using water, alcohol, or a mixture thereof, and the like, and these extraction methods may be combined for extraction.
  • the liquid portion can be recovered by solid-liquid separation using filtration using nonwoven fabric, mesh, or the like, centrifugation, or the like.
  • concentrated and/or dried products are preferred, and the product can be dried by drum drying, air drying, spray drying, vacuum drying, and/or freeze drying, or the like, to form a powder.
  • the product may be powdered using a common excipient such as dextrin or starch.
  • Commercially available licorice root extracts can be used, and examples thereof include Lycospice B and Lycospice T (both trade names, manufactured by Ikeda Tohka Kogyo Co., Ltd.).
  • the licorice root extract contains less than 5.0% by weight of glycyrrhizic acid, and is not a sweetener for food additives.
  • the name of the product used for sweetening is described as licorice extract, licorice extract, glycyrrhizin, or licorice extract, and in the Official Food Additives Standards, it is described that the product with the name is a crude product containing 5.0% to less than 50.0% of glycyrrhizic acid, or a refined product containing 50.0 to 80.0% of glycyrrhizic acid.
  • the licorice root extract in order to distinguish it from licorice extract as a sweetener, it is called licorice root extract, and the licorice root extract means that the glycyrrhizic acid content is less than 5.0% by weight. Since the licorice root extract of the present invention is not a sweetening component, it can be used as a masking agent for various foods and beverages to which sweetness is not desired.
  • the masking agent of the present invention can enhance the masking effect by further using a spice extract in addition to the licorice root extract.
  • the amount of the spice extract to be added to 100 parts by weight of the licorice root-derived solid content is preferably 1.0 to 120 parts by weight, more preferably 1.5 to 110 parts by weight, and even more preferably 2.0 to 100 parts by weight.
  • Licorice root extract has the effect of suppressing aftertaste
  • spice extract has the effect of suppressing middle taste. Therefore, by using spice extract in addition to liquorice root extract, it is possible to better mask the unpleasant taste or unpleasant odor of food from middle taste to aftertaste.
  • the masking agent may also contain excipients such as dextrin, starch, and modified starch.
  • the spice extract used in the present invention is not particularly limited as long as it is an extract obtained from a spice and has a masking effect.
  • the extraction method include supercritical extraction using carbon dioxide, steam distillation, and solvent extraction using water, alcohol, or a mixture thereof, and the like, and the extraction may be performed by combining these extraction methods.
  • the liquid portion can be recovered by solid-liquid separation by filtration using nonwoven fabric, mesh, or the like, centrifugation, or the like.
  • concentrated and/or dried products are preferred, and the product can be dried by drum drying, air drying, spray drying, vacuum drying, and/or freeze drying, or the like, to form a powder.
  • the product may be powdered using a common excipient such as dextrin or starch.
  • spices examples include caraway, cinnamon, cloves, nutmeg, mace, rosemary, allspice, white pepper, black pepper, coriander seeds, fennel, fenugreek, vanilla beans (including vanilla seeds), star anise, anise, cardamom, cumin, oregano, ginger, thyme, sage, parsley, basil, etc.
  • one or more spices selected from the above may be used, one or more spices may be used for extraction, or one or more of each extract may be mixed and used.
  • commercially available spice extracts may be used.
  • the masking agent of the present invention may be a mixture of licorice root extract and a dispersant, or an emulsion with an emulsifier.
  • the mixture or emulsion may be obtained, for example, by dispersing or emulsifying licorice root extract in a dispersant or emulsifier solution in which the dispersant or emulsifier is dissolved in water.
  • a concentrated or dried product may also be obtained by vacuum concentration, membrane concentration, drum drying, air drying, spray drying, vacuum drying, freeze drying, or a combination thereof.
  • a mixture of licorice root extract and spice extract may also be dispersed or emulsified in a similar manner to obtain a concentrated or dried product.
  • Dispersion or emulsification can be carried out by a general method by adding a water-soluble polymer or the like.
  • examples of dispersion or emulsification means include treatment using equipment such as a high-pressure homogenizer, colloid mill, ultrasonic emulsifier, homomixer, homodisper, etc., and two or more types of equipment may be combined. Heating is also preferred, for example, at 40 to 200°C or 50 to 150°C, preferably 120°C or less, more preferably 100°C or less, and even more preferably 95°C or less.
  • the masking agent of the present invention can mask unpleasant tastes or odors by adding it to a composition having an unpleasant taste or odor, preferably various foods and beverages.
  • a composition having an unpleasant taste or odor preferably various foods and beverages.
  • it can mask unpleasant tastes or odors derived from beans such as soybeans, seafood, meat, protein products and their decomposition products, grains such as milk, rice, and wheat, fermented foods, alcohol, vitamins, eggs, melons, cucumbers, potatoes, vegetables, insects, herbs, gelatin, agar, starch, processed starch, emulsifiers, pigments, organic acids such as sodium acetate and sodium lactate, sweeteners, sugars, polyphenol-containing substances such as cocoa, unpleasant tastes or odors caused by processing such as retort, and unpleasant tastes or odors caused by deterioration of rice or oil.
  • it can mask unpleasant bean odors such as soybean odor, fish odor, meat odor, protein odor, milk odor, grain odor, gluten odor, fermentation odor, alcohol odor, vitamin odor, egg odor, melon odor, potato odor, vegetable odor, insect odor, green odor, gelatin odor, agar odor, processed starch odor, emulsifier odor, colorant odor, oil odor, sourness, harshness, sweetness, bitterness, astringency, retort odor, and odor of deteriorated rice or oil.
  • unpleasant bean odors such as soybean odor, fish odor, meat odor, protein odor, milk odor, grain odor, gluten odor, fermentation odor, alcohol odor, vitamin odor, egg odor, melon odor, potato odor, vegetable odor, insect odor, green odor, gelatin odor, agar odor, processed starch odor, emulsifier odor, colorant odor, oil
  • the generation of one or more of the group consisting of caproic acid, 3-methylvaleric acid, and isobutyric acid can be suppressed, and the unpleasant taste or odor caused by the generation of the components can be masked.
  • the unpleasant taste or odor of a substitute food using a plant-based raw material instead of an animal-based raw material, the taste of the substitute food can be improved.
  • compositions to be masked are not particularly limited as long as they have an unpleasant taste or odor, and examples thereof include protein supplement foods such as protein supplements, protein bars, and protein jellies; soy products such as soy milk and soy meat substitutes; plant-based foods using plant-based ingredients such as beans, grains, and nuts instead of animal ingredients; retort foods, seafood products, meat products, egg products, dairy products, and milk-containing products such as cream sauces; grain products such as rice, bread, noodles, granola, cookies, and dumplings; fermented foods, fried foods, pickles, green juice, vitamin supplements, gummies, and gelatin- or agar-containing products such as jellies; foods and beverages using melons, starch, processed starch, emulsifiers, colorants, oils and fats, or organic acids; foods and beverages containing alcohol such as alcoholic beverages and seasonings containing alcohol; and foods and beverages with a high polyphenol content.
  • protein supplement foods such as protein supplements, protein bars, and protein jellies
  • Another aspect of the present invention is a method for masking an unpleasant taste or odor in a composition having an unpleasant taste or odor, comprising incorporating the masking agent into the composition.
  • the composition having an unpleasant taste or odor to be masked here is the same as described above.
  • the masking agent may be included during or after the production of the target composition.
  • the content (addition amount) of the masking agent in the target composition is preferably 0.00001 to 0.1 parts by weight, more preferably 0.0005 to 0.08 parts by weight, and even more preferably 0.001 to 0.05 parts by weight, of the licorice root extract as a solid content derived from the licorice root relative to 100 parts by weight of the target composition.
  • the content is preferably 0.000005 to 0.1 parts by weight, more preferably 0.00001 to 0.08 parts by weight, and even more preferably 0.00005 to 0.05 parts by weight, of the spice-derived solid content relative to 100 parts by weight of the target composition.
  • Another aspect of the present invention is a composition containing the masking agent, in which an unpleasant taste or odor is masked.
  • Yet another aspect of the present invention is a method for producing a composition having an unpleasant taste or odor masked, comprising adding the masking agent to a composition having an unpleasant taste or odor.
  • the target composition for masking the unpleasant taste or odor and the masking agent are both the above-mentioned composition and the above-mentioned masking agent.
  • the composition with an unpleasant taste or odor of the present invention contains licorice root extract or further spice extract, and is a composition with an unpleasant taste or odor masked, such as beans such as soybeans, seafood, meat, protein products and their decomposition products, grains such as milk, rice, and wheat, fermented foods, alcohol, vitamins, eggs, gelatin, melons, cucumbers, potatoes, vegetables, insects, herbs, gelatin, agar, starch, processed starch, emulsifiers, pigments, organic acids such as sodium acetate and sodium lactate, sweeteners, sugars, polyphenol-containing substances such as cocoa, unpleasant tastes or odors caused by processing such as retort, and unpleasant tastes or odors caused by deterioration of rice or oil can be exemplified.
  • beans such as soybeans, seafood, meat, protein products and their decomposition products
  • grains such as milk, rice, and wheat
  • fermented foods alcohol, vitamins, eggs, gelatin, melons, cucumbers, potatoes, vegetables, insects,
  • the food or beverage prefferably be one or more of the following odors to be masked: bean odor and the like, fish odor, meat odor, protein odor, milk odor, grain odor, gluten odor, fermentation odor, alcohol odor, vitamin odor, egg odor, melon odor, potato odor, vegetable odor, insect odor, green odor, gelatin odor, agar odor, processed starch odor, emulsifier odor, colorant odor, oil odor, sourness, harshness, sweetness, bitterness, astringency, retort odor, and deterioration odor of rice or oil.
  • bean odor and the like fish odor, meat odor, protein odor, milk odor, grain odor, gluten odor, fermentation odor, alcohol odor, vitamin odor, egg odor, melon odor, potato odor, vegetable odor, insect odor, green odor, gelatin odor, agar odor, processed starch odor, emul
  • the amount of the masking agent added to a composition having an unpleasant taste or odor is preferably 0.00001 to 0.1 parts by weight, more preferably 0.0005 to 0.08 parts by weight, and even more preferably 0.001 to 0.05 parts by weight, of the licorice root extract, based on 100 parts by weight of the target composition, in terms of solid content derived from the licorice root.
  • the amount is preferably 0.000005 to 0.1 parts by weight, more preferably 0.00001 to 0.08 parts by weight, and even more preferably 0.00005 to 0.05 parts by weight, based on 100 parts by weight of the target composition, in terms of solid content derived from the spice.
  • Example 1 Soy milk was supplemented with 0.003% (Example 1-1) of lycospice B (glycyrrhizic acid: less than 5%, manufactured by Ikeda Tohka Kogyo Co., Ltd.), which is a powdered licorice root extract, or with 0.003% lycospice B and 0.015% of spice extracts, such as cinnamon extract at 0.015% (Example 1-2), oregano extract at 0.015% (Example 1-3), rosemary extract at 0.015% (Example 1-4), star anise extract at 0.015% (Example 1-5), black pepper extract at 0.015% (Example 1-6), oregano extract at 0.015% (Example 1-7), rosemary extract at 0.015% (Example 1-8), star anise extract at 0.015% (Example 1-9), black pepper extract at 0.015% (Example 1-10), oregano extract at 0.015% (Example 1-11), rosemary extract at 0.01
  • the spice extracts used in Examples 1-2 to 1-12 were all dried products of 80% ethanol extracts (excipient: dextrin), and the amount of licorice root extract or each spice extract added was 0.003% as solid content derived from the raw material.
  • the sensory evaluation involved rating the strength of the soybean odor on a three-point scale, with “1” indicating that the unpleasant soybean odor was masked compared to soy milk before the addition, “2” indicating that it was strongly masked, and “0” indicating that it was not masked at all.
  • the average scores of the six panelists were calculated, and scores of 1.0 or greater but less than 1.5 were given an " ⁇ ", 1.5 or greater but less than 2.0 an “ ⁇ ", and less than 1.0 an “ ⁇ ”. The results are shown in Table 1.
  • Example 1-1 the unpleasant soybean odor was masked, and furthermore, in all of Examples 1-2 to 1-12, in which spice extract was used in addition to licorice root extract, the values were higher than when licorice root extract was added alone, demonstrating that a better masking effect could be obtained by combining spice extract with licorice root extract. Furthermore, in Example 1-1, the unpleasant aftertaste in particular was masked, but in Examples 1-2 to 1-12, in which spice extract was used in combination, the unpleasant flavor was suppressed in addition to the unpleasant aftertaste.
  • Example 2 A white sauce was prepared by adding 0.0280% of licorice root extract Licospice B and 0.00200% of spice extract (extracted from fenugreek and nutmeg with an ethanol aqueous solution) in terms of solid content derived from raw materials to the composition shown in Table 2, and then heating the mixture.
  • the white sauce had a reduced unpleasant milky odor compared to a white sauce without the addition of licorice root extract and spice extract. Therefore, it was found that a white sauce in which the unpleasant milky odor was masked could be obtained by adding licorice root extract and spice extract.
  • Example 3 A soy cookie made from plant-based ingredients was prepared by adding 0.00653% of licorice root extract, lycospice B, and 0.000329% of spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) to the recipe shown in Table 3, and baking the mixture at 170° C. for 15 minutes.
  • the soy cookie had a reduced unpleasant soy odor compared to soy cookies without the licorice root extract and spice extract.
  • the addition of licorice root extract and spice extract makes it possible to obtain soy cookies with a masked unpleasant soy odor.
  • Example 4 Licospice B, which is a licorice root extract, was added to the mixture shown in Table 4 at 0.0101% (Example 4-1), 0.0201% (Example 4-2) or 0.0302% (Example 4-3) in terms of solid content derived from the raw materials, and spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) was added at 0.000506% (Example 4-1), 0.00101% (Example 4-2) or 0.00152% (Example 4-3) in terms of solid content derived from the raw materials, and the pork hamburger was baked at 220 ° C. for 15 minutes. As a result, a sensory evaluation was performed by nine trained panelists.
  • Caproic acid and isobutyric acid were significantly lower in the pork hamburger steaks to which licorice root extract and spice extract were added obtained in Examples 4-2 and 4-3 than in the blank, and also in the pork hamburger steak obtained in Example 4-1 than in the blank. Furthermore, 3-methylvaleric acid was significantly lower in the pork hamburger steaks to which licorice root extract and spice extract were added obtained in Examples 4-1 to 4-3 than in the blank, indicating that the addition of licorice root extract and spice extract can suppress caproic acid, 3-methylvaleric acid, and isobutyric acid in pork hamburger steaks. From the above, it is believed that the addition of licorice root extract and spice extract can suppress the generation of caproic acid, 3-methylvaleric acid, and isobutyric acid in pork hamburger steaks, thereby suppressing the unpleasant meat odor.
  • a retort curry was prepared by adding 0.00454% of licorice root extract and 0.000229% of spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) to the composition shown in Table 5, sealing the mixture in a retort pouch, and retorting the mixture for 30 minutes at 121°C.
  • the retort curry had a suppressed unpleasant retort odor compared to the retort curry without the licorice root extract and spice extract.
  • the addition of the licorice root extract and spice extract made it possible to obtain a retort curry with a masked unpleasant retort odor.
  • Licospice B which is a licorice root extract
  • spice extract extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution
  • licorice root extract and spice extract made it possible to obtain miso-boiled mackerel with an unpleasant fishy odor masked.
  • Example 7 A protein drink with the composition shown in Table 7, which contains 0.00460% of licorice root extract Licospice B and 0.000231% of spice extract (white pepper, fenugreek, and nutmeg extracted with an ethanol aqueous solution) in terms of solid content derived from the raw materials, was subjected to a sensory evaluation by seven trained panelists. As a result, the protein drink had a suppressed unpleasant protein odor compared to a protein drink without the licorice root extract and spice extract. Thus, it was found that the addition of the licorice root extract and spice extract makes it possible to obtain a protein drink in which the unpleasant protein odor is masked.
  • Example 8 A vegetable protein drink with the composition shown in Table 8, which contains 0.00460% of licorice root extract Licospice B and 0.000231% of spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) in terms of solid content derived from the raw materials, was subjected to a sensory evaluation by seven trained panelists. As a result, the vegetable protein drink had a suppressed unpleasant soybean odor compared to a vegetable protein drink without the addition of licorice root extract and spice extract. Thus, it was found that the addition of licorice root extract and spice extract makes it possible to obtain a vegetable protein drink in which the unpleasant soybean odor is masked.
  • Example 9 A sensory evaluation was carried out by seven trained panelists on soymilk to which 0.00284% of the solid content derived from the raw materials of licorice root extract, lycospice B, and 0.000143% of the solid content derived from the raw materials of spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) were added, and the results showed that the soymilk had a reduced unpleasant soybean odor compared to soymilk to which no licorice root extract or spice extract was added. Thus, it was found that by adding licorice root extract and spice extract, soymilk in which the unpleasant soybean odor is masked can be obtained.
  • Example 10 A sensory evaluation was carried out by six trained panelists on a commercially available keema curry containing 0.0280% of raw material-derived solid content of licorice root extract Licospice B and 0.00280% of raw material-derived solid content of spice extract (extracted from fenugreek and cumin with an ethanol aqueous solution). The results showed that the keema curry had a reduced unpleasant meat odor compared to a keema curry containing no licorice root extract or spice extract. Thus, it was found that the addition of licorice root extract and spice extract makes it possible to obtain a keema curry in which the unpleasant meat odor is masked.
  • Example 11 Commercially available shochu (class 1, alcohol content 25%) or vodka (alcohol content 40%) was diluted with carbonated water to an alcohol content of 7%, and 0.00284% of licorice root extract, lycospice B, and 0.000143% of spice extract (white pepper, fenugreek, and nutmeg extracted with an aqueous ethanol solution) were added.
  • spice extract white pepper, fenugreek, and nutmeg extracted with an aqueous ethanol solution
  • TDS Temporal Dominance of Sensations
  • Example 14 A doughnut was prepared by adding 0.00994% of licorice root extract Licospice B and 0.000490% of spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) in terms of solid content derived from raw materials to the composition shown in Table 10, and then seasoning with oil at 170°C for 4 minutes.
  • the doughnut had a reduced unpleasant odor of deterioration of fats and oils compared to a doughnut without the addition of licorice root extract and spice extract. Therefore, it was found that the addition of licorice root extract and spice extract makes it possible to obtain a doughnut in which the unpleasant odor of deterioration of fats and oils is masked.
  • a vitamin-containing shortbread was prepared by adding 0.00994% of the solid content derived from the raw materials, which is a licorice root extract, and 0.000490% of the solid content derived from the raw materials, which is a spice extract (extracted from white pepper, fenugreek, and nutmeg with an ethanol aqueous solution), to the recipe shown in Table 11, and baking it at 160°C for 30 minutes.
  • the sensory evaluation was carried out by seven trained panelists, and the results showed that the shortbread had a reduced unpleasant vitamin odor of the vitamin mix (Vitamin Ace Mix MB-11 (manufactured by Riken Vitamin)) compared to shortbread without the addition of licorice root extract and spice extract.This shows that the addition of licorice root extract and spice extract makes it possible to obtain a shortbread in which the unpleasant vitamin odor is masked.
  • Example 16 Sugar and milk mixed according to the composition shown in Table 12 were heated to 70 ° C., and added to the beaten whole egg while stirring. Licospice B, which is a licorice root extract, was added at 0.00710% in terms of solid content derived from raw materials, and spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) was added at 0.000357% in terms of solid content derived from raw materials. The mixture was poured into a mold, baked at 140 ° C. for 45 minutes in a hot water bath, and then cooled to prepare a custard pudding. As a result, a sensory evaluation was performed by nine trained panelists.
  • Licospice B which is a licorice root extract
  • the custard pudding had a suppressed unpleasant egg odor. Therefore, it was found that by adding licorice root extract and spice extract, a custard pudding with an unpleasant egg odor masked can be obtained.
  • Example 17 The syrup and sugar were heated to dissolve the sugar, and the gelatin dissolved after swelling was added. After defoaming and concentration, citric acid, trisodium citrate, licorice root extract Licospice B (0.00710% in terms of solid content derived from raw materials) and spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) were added at 0.000357% in terms of solid content derived from raw materials, and the mixture was filled into a cornstarch mold prepared in advance, covered with cornstarch and dried for one day, then removed and coated with edible oil (not included in the amount).
  • the gummy was evaluated by seven trained panelists, and compared to the gummy without the licorice root extract and spice extract, the unpleasant gelatin odor and the lingering sweetness of sugar were suppressed. Therefore, it was found that the addition of licorice root extract and spice extract masked the unpleasant gelatin odor and the lingering sweetness of sugar.
  • the ingredients of the gummies were blended as shown in Table 13 below.
  • Example 18 A sensory evaluation was carried out by six trained panelists on melon juice of the composition shown in Table 14, to which 0.00710% of licorice root extract Licospice B and 0.000357% of spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution) were added in terms of solid content derived from the raw materials.
  • the results showed that the melon juice had a suppressed unpleasant melon odor compared to melon juice without the addition of licorice root extract and spice extract.
  • the addition of licorice root extract and spice extract makes it possible to obtain melon juice in which the unpleasant melon odor is masked.
  • Example 19 30 g of rapeseed oil was placed in a 50 mL plastic container, and 0.0710% of lycospice B, which is a licorice root extract, and 0.00357% of a spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) were added in terms of solid content derived from the raw materials (Example 19-1), 0.0142% of lycospice B and 0.000715% of the spice extract in terms of solid content derived from the raw materials (Example 19-2), or 0.0750% of lycospice B in terms of solid content derived from the raw materials (Example 19-3) were added relative to 100% oil and fat, and dispersed.
  • lycospice B which is a licorice root extract
  • a spice extract extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution
  • rapeseed oil alone was stored in the same manner as a blank, and 100% oil was added with 0.05% rosemary extract (Herbalox Type 0NS, Calsec) (antioxidant 1) or 0.06% vitamin E (Riken E Oil 600, Riken Vitamin Co., Ltd.) (antioxidant 2) as a commercially available antioxidant, and stored in the same manner, and these were also evaluated.
  • Example 19-1 and 19-2 While the blank, in which only oil was stored, had a smell of deteriorating oil, the smell of deteriorating oil was suppressed in Examples 19-1 and 19-2, in which licorice root extract and spice extract were added, and in Example 19-3, in which only licorice root extract was added.
  • Example 20 A solution containing 0.5% sodium acetate (anhydrous) or 0.83% fermented sodium lactate (60%) used as a shelf life enhancer was added with 0.000710% lycospice B, a licorice root extract, and 0.0000350% spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) as solids derived from the raw materials.
  • the sensory evaluation of each shelf life enhancer-containing solution was carried out by five trained panelists. As a result, compared with the shelf life enhancer-containing solution without the licorice root extract or spice extract, the unpleasant sourness and harsh aftertaste (unpleasant taste) were suppressed in both solutions. Therefore, it was found that the unpleasant sourness and harshness of sodium acetate and sodium lactate used as shelf life enhancers can be masked by adding the licorice root extract and spice extract.
  • Licospice B which is a licorice root extract
  • spice extract extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution
  • oats was added to the water to be mixed, and the mixture was thoroughly kneaded and baked in an oven at 180°C for 14 minutes, and then crushed to prepare granola.
  • Example 22 The raw udon noodles prepared by the usual method using the dough containing 0.00994% of licorice root extract Licospice B and 0.000490% of spice extract (white pepper, fenugreek and nutmeg extracted with an aqueous ethanol solution) were boiled in boiling water for 10 minutes and then cooled in cold water. The noodles were subjected to a sensory evaluation by six trained panelists. As a result, compared to udon noodles without licorice root extract and spice extract, the udon noodles had a suppressed unpleasant wheat-specific grain odor. Therefore, it was found that by adding licorice root extract and spice extract, udon noodles with an unpleasant wheat odor (grain odor) masked can be obtained.
  • Wheat cookies were prepared from the raw materials shown in Table 18.
  • 0.00994% of licorice root extract, lycospice B, and 0.000490% of spice extract were added to wheat protein and weak flour in the amount of solids derived from the raw materials, based on the total amount shown in Table 18.
  • the mixture was added to an emulsion of 1 water, sugar and oil, kneaded to form gluten, mixed with 2 water, molded, and baked at 150 ° C. for 15 minutes.
  • the cookies had a suppressed unpleasant wheat-specific grain odor and gluten odor compared to wheat cookies without licorice root extract and spice extract. Therefore, it was found that by adding licorice root extract and spice extract, wheat cookies with unpleasant wheat-specific grain odor and gluten odor masked can be obtained.
  • a processed starch solution was prepared by adding 0.000284% of Lycospice B, a licorice root extract, in terms of solid content derived from raw materials, and 0.0000140% of a spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) in terms of solid content derived from raw materials to a processed starch solution containing 2% heat-resistant phosphate cross-linked starch, and retorting the solution at 121° C. for 15 minutes.
  • a processed starch solution was also prepared by adding 2% emulsifying sodium starch octenylsuccinate (Emulstar (registered trademark) 500A, manufactured by Matsutani Chemical Industry Co., Ltd.) to which Lycospice B and the spice extract were similarly added. Sensory evaluation was carried out by five trained panelists on the following processed starch solutions: the unpleasant odor, oily odor, and deteriorated odor characteristic of processed starch were suppressed compared to the processed starch solution containing no licorice root extract or spice extract. Therefore, it was found that the unpleasant odor of processed starch can be masked by adding licorice root extract and spice extract.
  • Emstar registered trademark
  • Example 25 The dough was fermented in the usual manner using the dough containing 0.00852% of licorice root extract lycospice B and 0.000420% of spice extract (white pepper, fenugreek and nutmeg extracted with an aqueous ethanol solution) in terms of solid content derived from the raw materials, and then molded and baked at 190°C for 10 minutes to obtain bread.
  • the bread was then cooled in a refrigerator overnight immediately after baking and returned to room temperature, and then subjected to a sensory evaluation by eight trained panelists.
  • the bread had a suppressed unpleasant yeast odor (fermentation odor) both immediately after baking and after refrigeration, compared to bread without the licorice root extract and spice extract. Therefore, it was found that the addition of licorice root extract and spice extract resulted in a bread with a masked unpleasant yeast odor (fermentation odor).
  • Example 26 A 1% lactic acid bacteria (Minelacto Lactic Acid Bacteria (registered trademark), Ikeda Tohka Kogyo Co., Ltd.) solution containing 0.000284% raw material solids of licorice root extract Lycospice B and 0.0000140% raw material solids of spice extract (extracted from white pepper, fenugreek and nutmeg with an ethanol aqueous solution) was subjected to a sensory evaluation by six trained panelists. The results showed that the unpleasant lactic acid bacteria fermentation odor (fermentation odor) was suppressed compared to a lactic acid bacteria solution without the addition of licorice root extract and spice extract. Thus, it was found that the unpleasant lactic acid bacteria fermentation odor (fermentation odor) can be masked by adding licorice root extract and spice extract.
  • Minelacto Lactic Acid Bacteria registered trademark
  • Licospice B a licorice root extract
  • spice extract extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution
  • the dough was rolled, boiled in boiling water for 5 minutes, and then cooled in cold water to obtain dumplings.
  • the dumplings were stored in a refrigerator overnight and subjected to a sensory evaluation by six trained panelists.
  • the dumplings had a suppressed unpleasant rice odor and deterioration odor compared to dumplings without the addition of licorice root extract and spice extract. Therefore, it was found that the addition of licorice root extract and spice extract made it possible to obtain dumplings in which the unpleasant rice odor and deterioration odor were masked.
  • Example 28 To the composition shown in Table 21, 0.00199% of licorice root extract Licospice B and 0.0000980% of spice extract (white pepper, fenugreek and nutmeg extracted with ethanol aqueous solution) were added in terms of solid content derived from raw materials, and the process of heating in a microwave oven for 10 seconds and stirring was repeated 11 times, and then the resulting warabi mochi was dropped into cold water in bite-sized pieces. As a result, the warabi mochi had a suppressed unpleasant potato odor compared to warabi mochi without licorice root extract and spice extract. Therefore, it was found that warabi mochi with an unpleasant potato odor masked could be obtained by adding licorice root extract and spice extract.
  • Fresh udon noodles were prepared in a conventional manner using dough containing the composition shown in Table 22 to which 0.00994% of licorice root extract, lycospice B, and 0.000490% of spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) were added in terms of solid content derived from the raw materials.
  • a sensory evaluation of the odor of the fresh udon noodles was conducted by five trained panelists. The results showed that the sourness (acetic acid odor) specific to processed starch was reduced compared to fresh noodles to which no licorice root extract or spice extract was added.
  • raw noodles were boiled in boiling water for 10 minutes, then cooled in cold water to obtain udon, which was then immersed in lactic acid or acetic acid, packaged and heat sterilized to obtain long-life noodles (LL noodles).
  • LL noodles long-life noodles
  • Five trained panelists conducted a sensory evaluation of these udon noodles, which were then rehydrated in hot water.
  • the unpleasant sour taste derived from organic acids was reduced. Therefore, it was found that by adding licorice root extract and spice extract, long-life noodles (udon) in which unpleasant sour tastes such as acetic acid smell and lactic acid smell are masked can be obtained.
  • Example 30 A sensory evaluation was carried out by 10 trained panelists on a high-cocoa chocolate containing 0.0213% of licorice root extract, lycospice B, and 0.00105% of spice extract (extracted from white pepper, fenugreek and nutmeg with an aqueous ethanol solution), based on the solid content derived from the raw materials. The results showed that the chocolate had less bitter and astringent taste derived from the cocoa, compared to a high-cocoa chocolate containing no licorice root extract or spice extract. Thus, it was found that the addition of licorice root extract and spice extract makes it possible to obtain a chocolate in which the unpleasant bitter and astringent taste of cocoa is masked.
  • Example 31 A 2% polyglycerol fatty acid ester (Ryoto (registered trademark) Polyglycerol SWA-10D, manufactured by Mitsubishi Chemical Corporation) solution was added with 0.00284% of licorice root extract, lycospice B, and 0.000140% of spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) in terms of solid content derived from the raw materials.
  • Roto registered trademark
  • Polyglycerol SWA-10D manufactured by Mitsubishi Chemical Corporation
  • the solution was found to have a suppressed unpleasant oily odor, sourness, and bitterness peculiar to the emulsifier, compared to an emulsifier-containing solution without the addition of licorice root extract and spice extract. Therefore, it was found that the unpleasant emulsifier odor can be masked by adding licorice root extract and spice extract.
  • Example 32 A pigment solution containing 0.3% chili pepper pigment (Natural Red R-661, Ikeda Tohka Kogyo Co., Ltd.), a pigment solution containing 0.5% ⁇ -carotene pigment (Carotene #731, Ikeda Tohka Kogyo Co., Ltd.), or a pigment solution containing 1% caramel pigment (Vitabase (registered trademark) #68, Ikeda Tohka Kogyo Co., Ltd.) was added with 0.00284% of Lycospice B, a licorice root extract, in terms of solid content derived from raw materials, and 0.000140% of a spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution), in terms of solid content derived from raw materials.
  • Lycospice B a licorice root extract
  • Example 33 A 0.000710% solid content of licorice root extract, lycospice B, and a 0.0000350% solid content of spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) were added to water containing 0.4% agar, and the agar was heated, cooled, and solidified. A sensory evaluation was performed by seven trained panelists. As a result, the unpleasant seaweed odor derived from agar was suppressed in all cases compared to agar without the licorice root extract or spice extract. Therefore, it was found that the unpleasant agar odor (seaweed odor) can be masked by adding the licorice root extract and the spice extract.
  • a barley leaf beverage or a kale beverage which contains 2% barley leaf powder or kale powder, is added with 0.00710% of licorice root extract (Licospice B) in terms of solid content derived from raw materials, and 0.000350% of spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) in terms of solid content derived from raw materials, and the barley leaf beverage or the kale beverage was subjected to a sensory evaluation by seven trained panelists.
  • licorice root extract Loicospice B
  • spice extract extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution
  • Example 35 Licospice B, a licorice root extract, was added at 0.0284% of the solid content derived from the raw materials, and spice extract (extracted from white pepper, fenugreek, and nutmeg with an ethanol aqueous solution) at 0.00140% of the solid content derived from the raw materials was added to water containing 5% scutella, and the resulting scutella was boiled.
  • a sensory evaluation was carried out by seven trained panelists, and the results showed that the unpleasant grassy smell and bitterness characteristic of scutella was suppressed compared to an aqueous solution containing no licorice root extract or spice extract. This shows that the unpleasant scutella odor can be masked by adding licorice root extract and spice extract.
  • Example 36 A cricket powder-containing beverage was prepared by adding 0.0142% of licorice root extract, lycospice B, and 0.000700% of spice extract (white pepper, fenugreek, and nutmeg extracted with an aqueous ethanol solution) to water containing 10% cricket powder (containing 60% protein).
  • spice extract white pepper, fenugreek, and nutmeg extracted with an aqueous ethanol solution
  • the results showed that the unpleasant bitterness and astringency characteristic of crickets were suppressed and the aftertaste was enhanced, compared to an aqueous solution without licorice root extract or spice extract. Therefore, it was found that the unpleasant insect odor can be masked by adding licorice root extract and spice extract.
  • Example 37 A DHA powder-containing beverage was prepared by adding 0.0142% of licorice root extract, lycospice B, and 0.00568% of spice extract (extracted from white pepper, fenugreek, and nutmeg with an aqueous ethanol solution) to water containing 4.8% DHA powder (algae-derived DHA 10% powder, manufactured by Ikeda Toka Kogyo Co., Ltd.).
  • DHA powder algae-derived DHA 10% powder, manufactured by Ikeda Toka Kogyo Co., Ltd.
  • Example 38 Licospice B, a licorice root extract, was added at 0.00710% of the solid content derived from the raw materials, and spice extracts (white pepper, fenugreek and nutmeg extracted with an ethanol aqueous solution) were added at 0.000350% of the solid content derived from the raw materials.
  • spice extracts white pepper, fenugreek and nutmeg extracted with an ethanol aqueous solution

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01317372A (ja) * 1988-06-17 1989-12-22 Nisshin Oil Mills Ltd:The 水産練製品の製造法
JPH1161174A (ja) * 1997-08-07 1999-03-05 Showa Sangyo Co Ltd アクロレインおよび異臭の発生が抑制された油脂組成物
JP2004065128A (ja) * 2002-08-07 2004-03-04 Maruzen Pharmaceut Co Ltd 甘草油性抽出物の可溶化組成物、並びに飲料、液状調味料、化粧品及び医薬部外品
JP2005006595A (ja) * 2003-06-20 2005-01-13 Sanki Shoji Kk 臭気抑制油脂組成物

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01317372A (ja) * 1988-06-17 1989-12-22 Nisshin Oil Mills Ltd:The 水産練製品の製造法
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