WO2019031326A1 - Agent de réduction de mauvaise sapidité et aliment l'utilisant - Google Patents

Agent de réduction de mauvaise sapidité et aliment l'utilisant Download PDF

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Publication number
WO2019031326A1
WO2019031326A1 PCT/JP2018/028785 JP2018028785W WO2019031326A1 WO 2019031326 A1 WO2019031326 A1 WO 2019031326A1 JP 2018028785 W JP2018028785 W JP 2018028785W WO 2019031326 A1 WO2019031326 A1 WO 2019031326A1
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WO
WIPO (PCT)
Prior art keywords
flavor
food
oil
derived
polyphenol
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/JP2018/028785
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English (en)
Japanese (ja)
Inventor
墨耕 何
純一 坂田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Holdings Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP2018142016A external-priority patent/JP2020014449A/ja
Priority claimed from JP2018142015A external-priority patent/JP2020014448A/ja
Priority claimed from JP2018142014A external-priority patent/JP6525097B1/ja
Application filed by Fuji Oil Holdings Inc filed Critical Fuji Oil Holdings Inc
Priority to SG11201913292UA priority Critical patent/SG11201913292UA/en
Priority to MYPI2020000270A priority patent/MY197496A/en
Priority to CN201880041958.1A priority patent/CN110799042A/zh
Priority to EP18845095.1A priority patent/EP3666087B1/fr
Publication of WO2019031326A1 publication Critical patent/WO2019031326A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • 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
    • 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
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • 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
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • the present invention relates to an anti-flavoring agent capable of suppressing the off-flavor exhibited by various foods.
  • the present invention also relates to a food using the different flavor inhibitor. More specifically, it relates to the reduction of off-flavors in cereal-derived materials, vegetables and beverages.
  • Patent Document 1 describes that astringency derived from grape seed extract can be prevented by containing glucose and maltose in a specific ratio in a beverage containing a grape seed extract.
  • Patent Document 2 describes that using a sucralose in combination with a polyphenol exhibiting astringent taste makes it difficult to exhibit astringent taste.
  • Patent Document 3 describes a polyunsaturated fatty acid-containing edible vegetable oil and fat which is contained in a predetermined amount of water-soluble tea polyphenol.
  • cereal-derived materials may exhibit unique off-flavors, which may cause problems in foods using cereal-derived materials.
  • Patent Document 4 describes that sucralose has an effect of masking protein material odor derived from soybean protein, wheat protein and the like.
  • Patent Document 5 describes that the germinated whole fat soybean powder etc. improve the flavor of soybean protein etc. And vegetables or vegetable-derived materials may exhibit unique off-flavors, which may cause problems in foods using them.
  • Patent Document 6 describes that in various consumables including vegetables, chlorogenic acid has an effect of covering off taste.
  • Patent Document 7 describes that by blending lactic acid-fermented egg white, it is possible to mask the green odor of vegetables.
  • An object of the present invention is to provide a different flavor suppressing agent capable of suppressing the different flavors exhibited by various foods.
  • Another object of the present invention is to provide a food whose off-flavor is suppressed by the off-flavor inhibitor.
  • the different flavor suppressing agent can be used for various food products, but it is particularly effective for reducing the different flavor in high cocoa chocolate, cereal-derived materials, vegetables and beverages.
  • Patent Documents 1 and 2 it is necessary to add a predetermined amount of each of the saccharides, and in many cases, there is a restriction on formulation.
  • the water-soluble tea polyphenol is added in anticipation of antioxidative action, and it suppresses the different flavors such as astringent taste of other foods.
  • sucralose has an effect of masking unpleasant taste.
  • sucralose itself is sweet and may suffer from formulation limitations in preparing food products.
  • Patent Document 5 it is described that "a sprouted whole fat soybean powder and an ungerminated whole fat soybean powder not subjected to an enzyme inactivation treatment" have an effect of improving the flavor of food.
  • soy flour contains liposhikigenase, which causes an off-flavor due to this action, "germinated whole fat soybean powder, and ungerminated whole fat soybean powder not subjected to enzyme inactivation treatment. It is hard to believe that there is a food flavor improvement effect.
  • chlorogenic acid may be directly added to the consumable or may be mixed in advance in a certain component of the consumable.” However, chlorogenic acid itself can cause off-flavors, and if it is added, it may show off-flavors of chlorogenic acid even though it can cover off-flavors of vegetables etc. The effect is questionable.
  • patent document 7 it is necessary to mix
  • the present inventors diligently studied for the development of an agent capable of suppressing off-flavors by a simpler method.
  • a polyphenol material which normally causes a different flavor, finely dispersed in oil, is effective in reducing various different flavors, and the present invention has been completed.
  • the off-flavor suppressant works effectively to reduce off-flavor in various foods, particularly high cocoa chocolate, cereal-derived materials, vegetables and beverages.
  • the present invention (1) An anti-flavoring agent, wherein aqueous phase particles containing 1 to 60% by mass of a polyphenol material are dispersed in an oil phase, (2) The antitaste agent according to the above (1), wherein the polyphenol material is one or more selected from isoflavone material, hesperidin material, coffee polyphenol material, cacao polyphenol material, catechin material, rutin and anthocyanin material. (3) The flavor inhibitor according to the above (1), wherein the proportion of the aqueous phase is 0.001 to 20% by mass.
  • the cereal-derived material according to (8) is one or more selected from a bean-derived material, a wheat-derived material, a potato-derived material, a rice-derived material, and a corn-derived material Food
  • the vegetables described in (8) are selected from peppers, carrots, celery, spinach, kale, cabbage, onions, eggplants, cucumbers, bitter gourd, zucchini, lettuce, leeks, spring chrysanthemum, cauliflower, broccoli, green onions, barley young leaves
  • the food according to (8) which is one or more of (11)
  • the food according to (8), wherein the beverage according to (8) is a coffee beverage or a black tea beverage.
  • a method for suppressing the off-flavor of food which comprises 0.0001 to 0.1% by mass of the off-flavoring inhibitor according to any one of (1) to (4) as aqueous phase particles, (13)
  • the above-mentioned (13) grain-derived material is one or more selected from beans-derived material, wheat-derived material, potato-derived material, rice-derived material, corn-derived material, vegetable oil and fats (13)
  • a method for suppressing the offensive taste of food according to the description (15)
  • the vegetable according to (13) is selected from peppers, carrots, celery, spinach, kale, cabbage, onions, eggplants, cucumbers, bitter gourd, zucchini, lettuce, leeks, spring chrysanthemum, cauliflower, broccoli, green onions, barley young leaves (13) the method for suppressing taste of food according to (13), which is one or more of (16) The method according to the above
  • (21) A flavor inhibitor, wherein water phase particles containing 1 to 60% by mass of a polyphenol material are dispersed in an oil phase
  • (22) The different flavor inhibitor according to the above (21), wherein the polyphenol material is one or more selected from isoflavone material, hesperidin material, coffee polyphenol material, cacao polyphenol material, catechin material, rutin and anthocyanin material.
  • (23) The flavor inhibitor according to (21) or (22), wherein the proportion of the aqueous phase is 0.001 to 20% by mass.
  • (24) The flavor inhibitor according to any one of (21) to (23), wherein the oil-soluble emulsifier is dissolved in the oil phase.
  • a food product in which the different flavor is suppressed which comprises 0.1 to 60% by mass of the different flavor inhibitor according to any one of the above (21) to (24);
  • the food according to (25), wherein the food is one or more selected from high cocoa chocolate-like food, cereal-derived material, vegetables, and beverages.
  • grain-derived material is one or more selected from beans-derived material, wheat-derived material, potato-derived material, rice-derived material, corn-derived material, vegetable oil and fats (27) Food described in (29)
  • the vegetable according to (27) is selected from peppers, carrots, celery, spinach, kale, cabbage, onions, eggplants, cucumbers, bitter gourd, zucchini, lettuce, leeks, spring chrysanthemum, cauliflower, broccoli, green onions, barley young leaves
  • the food according to (27), wherein the beverage according to (27) is a coffee beverage or a tea beverage.
  • (31) A method for suppressing the bad taste of high cocoa chocolate-like food, which comprises 0.0001 to 0.1% by mass of the bad taste suppressing agent according to any one of (21) to (24) as aqueous phase particles, In other words,
  • a method for suppressing the off-flavor of cereal-derived material comprising aqueous phase particles containing 1 to 60% by mass of a polyphenol material dispersed in an oil phase, (42) The method according to (41), wherein the polyphenol material is one or more selected from isoflavone material, hesperidin material, coffee polyphenol material, cacao polyphenol material, anthocyanin material, rutin material, and catechin material.
  • a method for suppressing hetero-flavors derived from vegetables which comprises aqueous phase particles containing 1 to 60% by mass of a polyphenol material dispersed in an oil phase, (52) The method according to (51), wherein the polyphenol material is one or more selected from isoflavone material, hesperidin material, coffee polyphenol material, cacao polyphenol material, anthocyanin material, rutin material, and catechin material.
  • the vegetable is one or more selected from peppers, carrots, celery, spinach, kale, cabbage, onions, eggplants, cucumbers, bitter gourd, zucchini, lettuce, leek, chrysanthemum, cauliflower, broccoli, green onions, young barley leaves, (51) or the method according to (52), (54) A method for producing a food containing vegetables, wherein an aqueous phase particle containing 1 to 60% by mass of a polyphenol material is contained dispersed in an oil phase, wherein the off-flavor derived from vegetables is suppressed.
  • (61) A method for reducing unpleasant taste in beverages, comprising aqueous phase particles containing 1 to 60% by mass of a polyphenol material dispersed in an oil phase, (62) The method according to (61), wherein the polyphenol material is one or more selected from isoflavone material, hesperidin material, coffee polyphenol material, cacao polyphenol material, anthocyanin material, rutin material, and catechin material. (63) The method according to (61) or (62), wherein the beverage is a coffee beverage or a black tea beverage, (64) The method according to any one of the above (61) to (63), wherein the amount of the aqueous phase particles in the beverage is 0.0001 to 0.001% by mass. (65) A method for producing a beverage with reduced flavor, which comprises aqueous phase particles containing 1 to 60% by mass of a polyphenol material dispersed in an oil phase, It is about
  • the different flavor suppressing agent which suppresses the different flavor which various foodstuffs show by a simple method can be provided.
  • the food is particularly effective in high cocoa chocolate, cereal-derived materials, vegetables and beverages.
  • the different flavor suppressing agent in the present invention is an agent having an effect of suppressing the different flavors of various foods.
  • the off-flavor is a generic term for those that are perceived as having an undesirable flavor when eaten, and specific examples thereof include excessive bitterness, astringent taste, irritability and the like.
  • astringent taste is expressed as astringency, which is a stimulus that feels in the mouth, and, more specifically, a stimulus that feels like when the mucous membrane of the oral cavity is "shrunk” that feels when it contains astringence in the mouth It is a typical off-flavor. More specifically, the astringent taste is a feeling felt when taking a strong tea, and a feeling felt when eating chocolate with a high cacao content.
  • the off-flavor suppressing agent according to the present invention has an effect of suppressing various off-flavors, but is particularly excellent in the effect of suppressing astringent taste.
  • a “off-flavor inhibitor” if there is an effect of suppressing the off-flavor, it is referred to as a “off-flavor inhibitor”.
  • the source of the effect of the different flavor suppressing agent according to the present invention is presumed to be a polyphenol material.
  • the polyphenol material needs to be present in the water phase and dispersed in the oil phase.
  • the polyphenol material itself often exhibits off-flavor such as astringent taste, and if it is simply present in food, it will exhibit astringency or off-flavor.
  • the size of the water phase particles in the oil phase is desirably 500 nm or less, and more desirably 300 nm or less. By setting the particle diameter appropriately, it is possible to obtain a highly effective antitaste agent.
  • the aqueous phase is one in which a water-soluble component is dissolved in water.
  • an oil phase is what oil-soluble component melt
  • fats and oils themselves may be called an oil phase.
  • the fats and oils used in the oil phase in the present invention are not limited, and various vegetable fats and oils such as soybean oil, rapeseed oil, rice oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, and tallow and pork oil Such animal fats and oils, and one or more processed fats and oils selected from fractionating, curing and transesterification thereof can be used.
  • vegetable fats and oils such as soybean oil, rapeseed oil, rice oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, and tallow and pork oil
  • Such animal fats and oils, and one or more processed fats and oils selected from fractionating, curing and transesterification thereof can be used.
  • cocoa butter when suppressing cocoa-derived off-flavors in high cocoa chocolate, it is desirable to use cocoa butter so as not to affect the hardness of the chocolate.
  • fats and oils can be selected suitably.
  • a polyphenol material refers to a material containing a large amount of polyphenols. Specifically, one or more selected from an isoflavone material, a hesperidin material, a coffee polyphenol material, a cacao polyphenol material, a catechin material, rutin and an anthocyanin material can be used. More preferably, it is a coffee polyphenol material, hesperidin material, still more preferably a coffee polyphenol material. By using an appropriate polyphenol material, a highly effective astringent taste inhibitor can be obtained.
  • a coffee polyphenol raw material specifically, a raw coffee bean extract can be mentioned, A cocoa extract can be mentioned as a cocoa polyphenol raw material.
  • a tea extract can be mentioned as a catechin raw material.
  • the active ingredient in the coffee polyphenol material is said to be chlorogenic acid.
  • the water phase particles containing the polyphenol material are dispersed in the oil phase.
  • water-phase particles when simply referred to as [water-phase particles], it refers to "water-phase particles contained in a polyphenol material”.
  • the amount of polyphenol material in the aqueous phase needs to be 1 to 60% by mass, more desirably 1.3 to 37% by mass, and further desirably 1.5 to 35% by mass.
  • the presence of an appropriate amount of polyphenol material in the aqueous phase can provide a highly effective antitaste agent.
  • the proportion of the aqueous phase differs depending on the amount of polyphenol material in the aqueous phase. Therefore, although it is difficult to define clearly, it is desirable that the content be approximately 0.001 to 20% by mass. The amount is more desirably 0.002 to 15% by mass, and further desirably 0.005 to 10% by mass.
  • the different flavor suppressing agent which concerns on this invention can be mix
  • a food having a relatively large amount of oil such as chocolate
  • in food with little or no oil that is, water-based food, it is used dispersedly.
  • chocolate various beverages, vegetables, grains can be mentioned.
  • Beverages may include coffee and tea. Vegetables include peppers, carrots, celery, spinach, kale, cabbage, onions, eggplants, cucumbers, bitter gourd, zucchini, lettuce, leeks, spring chrysanthemum, cauliflower, broccoli, green onions, young barley leaves.
  • “grains” is one of the generic names of foodstuffs obtained from plants, also called grains.
  • the cereal-derived material is a material derived from these cereals, and, for example, it is a bean-derived material, a wheat-derived material, a potato-derived material, a rice-derived material, a rice-derived material, a corn-derived material, and various other oils.
  • It is a vegetable oil derived from food crops, and more preferably a bean-derived material, a wheat-derived material, or various vegetable oils and fats.
  • soybean-derived materials there are defatted soybeans, separated soybean protein materials, concentrated soybean protein materials, granular soybean protein materials, soybean milk, soybean flour, soybean oil as soybean-derived materials, and gluten derived from wheat It can be mentioned Yano.
  • rice-derived materials include rice flour, rice bran and rice oil
  • corn-derived materials include corn starch and corn oil.
  • various vegetable oils and fats include rapeseed oil, palm oil, sesame oil and cottonseed oil.
  • materials derived from soybeans and materials derived from wheat have some unique flavors, and the flavors may be obstructive when used extensively as food.
  • the present invention provides a method for suppressing the off-flavor of materials derived from such cereals.
  • soybean oil is a raw material derived from soybean, and is also a vegetable oil and fat in the word.
  • vegetable oils and fats only oils and fats not included in the cereal-derived material mentioned so far are listed, and in terms of “vegetable oils and fats", soybean oil, rice oil, It goes without saying that various vegetable fats and oils including corn oil are included.
  • an oil soluble emulsifier is an emulsifier which melt
  • the oil-soluble emulsifier is preferably one or more selected from polyglycerin ester, sugar ester, sorbitan ester and monoglycerin fatty acid ester, more preferably polyglycerin ester, sugar ester and distilled monoglyceride, particularly preferably polyglycerin ester, Among them, polyglycerin condensed ricinoleate is most preferable.
  • the polyglycerin condensed ricinolate may be abbreviated as PGPR.
  • the amount of the oil-soluble emulsifier in the oil phase is desirably 0.01 to 6% by mass, and more desirably 0.01 to 4% by mass. By using an appropriate amount of an appropriate emulsifier, the water-in-oil type emulsification becomes strong, and the different flavor suppressing agent capable of efficiently suppressing the different flavor in the food can be obtained.
  • a polyphenol material is dissolved in water to prepare an aqueous phase.
  • an oil-soluble emulsifier is dissolved in fats and oils to prepare an oil phase.
  • the off-flavor inhibitor can be obtained by mixing the water phase with the oil phase and emulsifying the mixture into a water-in-oil type.
  • the different flavor suppressing agent which concerns on this invention shows the effect which suppresses the different flavor by adding to the various foodstuffs which show different flavor.
  • the effect can be suitably adjusted by the density
  • concentration of the polyphenol raw material in a water phase the quantity of a water phase
  • usage-amount of a different flavor inhibitor itself Depending on the food to be used, the degree of off-flavor and the degree to which suppression is desired are also different, but those skilled in the art can make appropriate adjustments as necessary.
  • the antitaste agent technology according to the present invention can typically be used for high cocoa chocolate-like foods.
  • the high cocoa chocolate-like food refers to a chocolate-like food having a cocoa content of 65% by mass or more.
  • the presence of aqueous phase particles containing 1 to 60% by mass of a polyphenol material in the oil phase dispersed in the high cocoa chocolate-like food exerts an effect of suppressing the different flavor, and the aqueous phase particles It is desirable that the amount of (1) be contained in an amount of 0.001 to 0.01% by mass in the high cocoa chocolate-like food.
  • the fat and oil used in the oil phase is preferably cocoa butter.
  • the unusual flavor in high cocoa chocolate is typically astringent taste.
  • the amount of water-phase particles is 0.0001 to 0.03 mass% in a food containing cereal-derived materials Desirably, it is more preferably 0.0002 to 0.02% by mass, still more preferably 0.0003 to 0.01% by mass.
  • the aqueous phase particles By containing the aqueous phase particles in an appropriate amount, it is possible to efficiently suppress the off-flavor derived from the cereal-derived material.
  • soybean protein raw material is a raw material which shape
  • the separated soy protein material is a powder mainly composed of soy protein separated from soymilk by isoelectric precipitation.
  • the concentrated soy protein material is obtained by removing saccharides and other availability components from defatted soy flour by washing with alcohol or acid.
  • the fibrous soybean protein material is obtained by dissolving the separated soybean protein material in an alkaline solution, extruding it from small pores in an acid solution, and collecting fibrous materials.
  • Okara is mainly composed of insoluble fiber after extraction of fat and oil, soy protein and the like from soybean.
  • Defatted soy flour is a powder of defatted soy flour.
  • the present invention is applied to suppress the off-flavor in the soy-derived material.
  • the different flavor suppressing agent according to the present invention When the different flavor suppressing agent according to the present invention is used to reduce the different flavor derived from vegetables, for example, in the case of vegetable juice, the different flavor is obtained by dispersing the water-in-oil emulsion according to the present invention. It can be reduced. In addition, it is possible to prepare a dressing using the water-in-oil emulsion according to the present invention and feed it directly to vegetables. This can reduce the off-flavor derived from vegetables.
  • the content of the water phase particles in this case can be appropriately set depending on the amount of polyphenol in the water phase and the degree of off-flavor of the target vegetable.
  • polyphenol itself may be a material exhibiting an unusual taste
  • the polyphenol material is present in the water phase and is present in a dispersed state in the oil phase, so the polyphenol material has an unusual taste. It is unlikely to be the cause.
  • the amount of aqueous phase particles in the use is preferably 0.0001 to 0.05% by mass, more preferably 0.0003 to 0.04% by mass in a vegetable or a food containing a vegetable-derived material. More preferably, it is 0.0005 to 0.02% by mass.
  • the beverage to be treated is a coffee beverage or a black tea beverage in which polyphenols may be recognized as having a different flavor.
  • a coffee drink is a drink containing an ingredient extracted from roasted coffee beans, and includes coffee itself, coffee o 're, coffee milk, and cafe latte.
  • a black-tea drink is a drink containing the component extracted from the black-tea leaf, and in addition to black tea itself, milk tea and lemon tea are included.
  • the beverage contain 0.0001 to 0.001% by mass of water phase particles containing a predetermined amount of polyphenol material.
  • the amount is more preferably 0.0002 to 0.0008, still more preferably 0.0002 to 0.0007.
  • the different flavor can be suppressed by adding the different flavor inhibitor according to the present invention in the process of preparing chocolate.
  • the present invention is used to reduce the off-flavor derived from cereals, the effect of suppressing off-flavor is exhibited by adding the above-described agent to various cereal-derived materials exhibiting off-flavor.
  • the effect can be suitably adjusted by the density
  • the effect of suppressing the different flavor is exhibited by adding the different flavor suppressing agent according to the present invention to various vegetables or vegetable-derived materials exhibiting different flavors.
  • the effect can be suitably adjusted by the density
  • concentration of the polyphenol raw material in a water phase the quantity of a water phase
  • usage-amount of a different flavor inhibitor itself Depending on the vegetables used, the degree of off-flavor and the degree to which suppression is desired are also different, but those skilled in the art can adjust as appropriate.
  • the different flavor of vegetables can be suppressed by adding similarly to the foodstuff containing vegetables.
  • the different flavor suppressing agent which concerns on this invention is added to various drinks.
  • the different flavor suppressing agent is a water-in-oil emulsion
  • the beverage is water-based, so it is not easily mixed. Therefore, it is necessary to add an antitaste agent to the beverage and emulsify using various emulsifying machines.
  • the beverage obtained in this manner is suppressed in off-flavor and exhibits a good flavor. Examples are described below.
  • Table 3-1 Formulation For oil 1, a mixture of coconut oil and super palm olein was used.
  • oil-soluble emulsifier polyglycerin condensed ricinoleate "Poem PR-100" (HLB: 1) manufactured by Riken Vitamin Co., Ltd. was used.
  • -As the hessperidin material " ⁇ G hesperidin” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • As the anthocyanin material "powdered grape extract HA” manufactured by San-Ei Gen F.F.I.
  • Table 6-1 Formulation -"Palm ace 10" which is super palm olein by Fuji Oil Co., Ltd. was used for vegetable oil and fat.
  • oil-soluble emulsifier polyglycerin condensed ricinoleate "CRS-75” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
  • anthocyanin material “powdered grape extract HA” manufactured by San-Ei Gen F.F.I. -As a hesperidin material, ".alpha. G hesperidin” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • Evaluation 7 Evaluation of Different Flavor Inhibitor Sample Using the different flavor inhibitor sample prepared in Evaluation 6, a high protein cream containing a soy protein material shown in Table 7-1 was prepared and subjected to sensory evaluation. The preparation of the high protein cream was according to "the preparation method of the high protein cream”. Moreover, sensory evaluation followed “O sensory evaluation method 7". The results are shown in Table 7-2.
  • off-flavor suppressing agent according to the present invention can largely suppress the off-flavor due to the separated soy protein material.
  • Table 8-1 Formulation -"Palm ace 10" which is super palm olein by Fuji Oil Co., Ltd. was used for vegetable oil and fat. -As the granular soybean protein material, "Apex 300" manufactured by Fuji Oil Co., Ltd. was used.
  • the off-flavor inhibitor according to the present invention can greatly suppress the off-flavor due to the granular soy protein material.
  • Table 9-1 Formulation -For vegetable fat and oil 1, "Palm Ace 10", which is Super Palm Olein manufactured by Fuji Oil Co., Ltd., was used.
  • -For vegetable fat and oil 2 "refined coconut oil” manufactured by Fuji Oil Co., Ltd. was used.
  • As the oil-soluble emulsifier polyglycerin condensed ricinoleate "CRS-75” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
  • As the anthocyanin material "powdered grape extract HA” manufactured by San-Ei Gen F.F.I. -As a hesperidin material, ".alpha. G hesperidin” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • Table 10-1 Formulation -"Unadjusted soymilk” manufactured by Kikkoman Corporation was used for unadjusted soymilk. -As a water-soluble emulsifier, sugar ester "ester S1670” by Mitsubishi Chemical Foods Co., Ltd. was used.
  • the off-flavor suppressing agent according to the present invention can greatly suppress the off-flavor due to soy milk.
  • Table 11-1 Formulation -As oil and fat, "Palm Ace 10", which is Super Palm Olein manufactured by Fuji Oil Co., Ltd., was used.
  • oil-soluble emulsifier polyglycerin condensed ricinoleate "CRS-75” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
  • -As a hesperidin material ".alpha. G hesperidin” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • As the rutin material “ ⁇ G rutin PS” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • Table 12-1 Formulation For the mixed flour, “Pan de Smart Six” made by Torigoe Flour Co., Ltd., not using wheat flour but using wheat protein or wheat bran instead was used.
  • For fats and oils a mixture of Super Palm Olein, hydrogenated oil and transesterified oil manufactured by Fuji Oil Co., Ltd. was used.
  • Table 13-1 Formulation For wheat gluten, “PRO Guru 65” manufactured by Torigoe Powder Co., Ltd. was used. -"Organic oats barley fusuma” by Torigoe flour Co., Ltd. was used for oats barley bran. -As soybean powder, what heats and inactivates the enzyme and was used as powder was used. For fats and oils, a mixture of Super Palm Olein, hydrogenated oil and transesterified oil manufactured by Fuji Oil Co., Ltd. was used.
  • the off-flavor was not limited to the astringent taste, and the effect of reducing the wheat gluten ag taste, the oat bran bran spice, and the soy flour blue odor was remarkably observed.
  • Table 14-1 Formulation -As oil and fat, "Palm Ace 10", which is Super Palm Olein manufactured by Fuji Oil Co., Ltd., was used.
  • oil-soluble emulsifier polyglycerin condensed ricinoleate "CRS-75” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
  • rutin material “ ⁇ G rutin PS” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • As the anthocyanin material "powdered grape extract HA” manufactured by San-Ei Gen F.F.I.
  • Table 15-1 Formulation -"Soy flour” manufactured by Pelican Co., Ltd. was used as the non-inactivated soy flour. -"All fats deodorized soy flour” made by Pelican Co., Ltd. was used for the inactivated soy flour. For wheat gluten, “PRO Guru 65” manufactured by Torigoe Powder Co., Ltd. was used. -"Organic oats wheat flour” made by Alisan Co., Ltd. was used for bran flour. -As oil and fat, "Palm Ace 10", which is Super Palm Olein manufactured by Fuji Oil Co., Ltd., was used.
  • Table 16-1 Formulation -As oil and fat, "Palm Ace 10", which is Super Palm Olein manufactured by Fuji Oil Co., Ltd., was used.
  • oil-soluble emulsifier polyglycerin condensed ricinoleate "CRS-75” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
  • -As a hesperidin material ".alpha. G hesperidin” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • As the anthocyanin material "powdered grape extract HA” manufactured by San-Ei Gen F.F.I.
  • Table 17-1 Formulation -What was described as 190 degreeC, 210 degreeC, 230 degreeC, and 250 degreeC as deodorizing temperature showed the fats and oils deodorized in each temperature, respectively.
  • Comparative Example 17-5 and Examples 17-1 and 17-5 are Comparative Example 17-1
  • Comparative Example 17-6 and Examples 17-2 and 17-6 are Comparative Example 17-2 and Comparative Example 17- 7, Examples 17-3 and 17-7 compare Comparative Example 17-3, Comparative Example 17-8, Example 17-4, and Example 17-8 compare Comparative Example 17-4, respectively.
  • the panelists scored at a panel discussion. 3 points Compared to the comparison target, it was felt that the off-flavor was clearly reduced. Two points Compared to the comparison target, it was felt that the off-flavor had been reduced to some extent. 1 point The same as the comparison target, or something more unusual. Passed 2 or more points.
  • Table 18-1 Formulation -"Rapace oil” by Fuji Oil Co., Ltd. was used for vegetable oil and fat.
  • oil-soluble emulsifier polyglycerin condensed ricinoleate "CRS-75” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
  • isoflavone material "Soyaflavone HG” manufactured by Fuji Oil Co., Ltd., which is an isoflavone material, was used.
  • -As a hesperidin material "[alpha] G hesperidin” manufactured by Toyo Seimitsu Co., Ltd., which is a hesperidin material, was used.
  • rutin material “ ⁇ G rutin PS” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • anthocyanin material "powdered grape extract HA” manufactured by San-Ei Gen F.F.I.
  • Evaluation 19 Evaluation of Different Flavor Inhibitor Sample
  • the different flavor inhibitor sample prepared in Evaluation 18 was added to a commercially available green juice beverage as shown in Table 19-1 and subjected to sensory evaluation.
  • the addition to green juice drinks followed "the addition method 19 to ⁇ green juice drinks”.
  • sensory evaluation followed "O sensory evaluation method 19".
  • the results are shown in Table 19-2.
  • Table 19-1 Formulation of green juice beverages -As a commercially available green juice beverage, Kagome Co., Ltd. "rich dietary fiber green juice” was used. In this product, in raw materials labeled “vegetables (spinach, carrot, kale, metagenla (petit ver)), fruit (apple, lemon), dietary fiber / citric acid, shellfish calcium, vitamin C, safflower yellow pigment, gardenia blue pigment , Perfume, ferric pyrophosphate "was described. -As a water-soluble emulsifier, "ryoto sugar ester S1670” (HLB16) which is a sugar ester manufactured by Mitsubishi Chemical Foods Co., Ltd. was used.
  • Table 20-1 Composition of dressing -"Grain vinegar” made by Mitsukan Co., Ltd. was used for vinegar.
  • rutin material “ ⁇ G rutin PS” manufactured by Toyo Seimitsu Co., Ltd. was used.
  • ⁇ Preparation method of different flavor inhibitor sample 21 1.
  • the raw materials classified into the oil phase were melted and mixed to prepare an oil phase.
  • the water phase was prepared by dissolving the raw material classified into the water phase in water. 3.
  • the water phase was mixed with the oil phase and emulsified to obtain a water-in-oil emulsion.
  • the emulsifying operation was not performed except that the water phase and the oil phase were lightly mixed. In this case, the aqueous phase was not dispersed.
  • Table 22-1 Formulation -For instant coffee, we used Nestle Nescafe Extra.
  • -For coffee extract "Coffee extract” manufactured by Takasago Fragrance Industry Co., Ltd. was used.
  • black tea extract powder “Asam extract powder” manufactured by Sato Food Industry Co., Ltd. was used.
  • -As a water-soluble emulsifier, sugar ester “ester S1670” by Mitsubishi Chemical Foods Co., Ltd. was used.
  • -As an oil-soluble emulsifier, sugar ester "ester S570” by Mitsubishi Chemical Foods Co., Ltd. was used.
  • Preparation method of beverage sample 22 Coffee 1. According to the formulation, milk, granulated sugar, sodium bicarbonate, emulsifier, coffee extract, instant coffees were added to warm water of 80 ° C. or higher, and the mixture was stirred with a homomixer at 5000 rpm until uniform. 2. Vegetable oil was added, and the homomixer was stirred at 8000 rpm for 10 minutes. 3. Filled up with water. 4. Homogenized (high pressure homo 150 Mpa). 190 ml of a 200 ml volume was filled. 6. It autoclaved sterilization (121 ° C x 20 minutes). 7. After preheating with ice water and storing at room temperature for 1 week, it was stored under refrigeration. 8.
  • Black tea According to the formulation, milk and black tea extract were added to warm water of 80 ° C. or higher, and the mixture was stirred with a homomixer 5000 rpm until uniform. 2. Vegetable oil was added, and the homomixer was stirred at 8000 rpm for 10 minutes. 3. Filled up with water. 4. Homogenized (high pressure homo 150 Mpa). 190 ml of a 200 ml volume was filled. 6. It autoclaved sterilization (121 ° C x 20 minutes). 7. After preheating with ice water and storing at room temperature for 1 week, it was stored under refrigeration. 8. Subjected to sensory evaluation after 1 day or more of refrigerated storage.
  • Comparative Example 22-1 corresponds to Comparative Example 22-4 and Examples 22-2, 22-3, 22-4, 22-5, and 22-6.
  • Comparative Example 22-6 Comparative Example 22-6, Examples 22-7, 22-8, 22-9, 22-10, and 22-11 for Comparative Example 22-5.
  • As a control it scored on the following criteria. The scoring was done by a panel of five panelists. Compared to the 5-point control, it has reduced off-flavor and is distinguished by a good flavor. Compared to the 4 point control, it has a tendency to reduce off-flavor and emphasize good taste. It is judged that the off-flavor is clearly reduced compared to the 3-point control. It is judged that the off-flavor is reduced, though slightly, compared to the 2-point control. One point judged equivalent to the control. I judged that two or more points passed.

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Abstract

La présente invention aborde le problème de proposer un agent de réduction de mauvaise sapidité qui soit capable de réduire la mauvaise sapidité de divers aliments. En outre, la présente invention aborde le problème de proposer un aliment dans lequel la mauvaise sapidité est réduite par l'agent de réduction de mauvaise sapidité. La présente invention a été achevée sur la base de la découverte qu'une microdispersion d'une phase aqueuse qui contient un matériau polyphénol dans une phase huileuse présente un effet en tant qu'agent de réduction de mauvaise sapidité. Selon la présente invention, un effet de réduction de mauvaise sapidité particulièrement important est observé dans des chocolats à haute teneur en cacao, des céréales, des légumes et des boissons.
PCT/JP2018/028785 2017-08-08 2018-08-01 Agent de réduction de mauvaise sapidité et aliment l'utilisant Ceased WO2019031326A1 (fr)

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SG11201913292UA SG11201913292UA (en) 2017-08-08 2018-08-01 Off-flavor reducing agent and food using same
MYPI2020000270A MY197496A (en) 2017-08-08 2018-08-01 Off-flavor reducing agent and food using same
CN201880041958.1A CN110799042A (zh) 2017-08-08 2018-08-01 异味抑制剂、与使用其的食品
EP18845095.1A EP3666087B1 (fr) 2017-08-08 2018-08-01 Aliment comprenant un agent de réduction de goût désagréable

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JP2020156454A (ja) * 2019-03-26 2020-10-01 恭弘 梶浦 飲料用組成物、飲料、飲料用組成物の製造方法及び飲料の製造方法。

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WO2020116565A1 (fr) * 2018-12-05 2020-06-11 不二製油グループ本社株式会社 Produit alimentaire du type chocolat à teneur élevée en protéines végétales et procédé de production associé
JP2020156454A (ja) * 2019-03-26 2020-10-01 恭弘 梶浦 飲料用組成物、飲料、飲料用組成物の製造方法及び飲料の製造方法。

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