JP2016220555A - Masking agent - Google Patents
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Abstract
Description
本発明は、飲食品や経口医薬品の苦味、渋味、エグ味等の雑味や、飲食品や経口医薬品の風味としては強すぎる風味を、その食感や基本風味バランスを変えることなく、極少量の添加でマスキングすることのできるマスキング剤に関する。 The present invention is not limited to bitterness, astringency, egg flavor, and other flavors of foods and beverages and oral pharmaceuticals, and flavors that are too strong as flavors of foods and beverages and oral pharmaceuticals, without changing the texture and basic flavor balance. The present invention relates to a masking agent capable of masking with a small amount of addition.
飲食品には、その飲食品毎に好ましい基本風味バランスがある。
しかし、飲食品の製造時における加熱殺菌や保存料添加等の食品加工工程中や、該飲食品の保存期間中に、苦味や渋味、或いはエグ味等のその風味バランスを崩す風味、すなわち雑味が生成してしまうことがある。
このような場合、それらの雑味を取り除く加工、例えば蒸留や溶出等をすればよいが、そのような操作は、微量成分を取り除くことであるから極めて煩雑で、また、飲食品の基本風味まで減少させてしまうおそれがある。
The food and drink has a preferable basic flavor balance for each food and drink.
However, during food processing such as heat sterilization and preservative addition during the production of food and drink, and during the preservation period of the food and drink, a flavor that breaks the flavor balance such as bitterness, astringency, or egg taste, that is, miscellaneous Taste may be generated.
In such a case, processing to remove those miscellaneous tastes, such as distillation or elution, may be performed, but such operation is extremely complicated because it removes trace components, and even the basic flavor of food and drink There is a risk of reduction.
また、飲食品の中には、特定の風味だけが極めて強く、その飲食品の好ましい基本風味バランスを崩してしまっている場合もある。
このような場合は、その特定の風味を有する食品成分を配合しない、或は取り除く加工をすればいいが、他の風味まで削ることになってしまい、飲食品の風味バランスをさらに崩してしまうことになってしまう。
Moreover, in some foods and drinks, only a specific flavor is very strong, and the preferred basic flavor balance of the food and drinks may be lost.
In such a case, the food component having the specific flavor may not be blended or removed, but other flavors may be scraped off, further disrupting the flavor balance of the food and drink. Become.
そのため、雑味を有する飲食品にあっては、飲食品の基本風味のバランスを大きく崩すことなく、上記雑味を感じなくさせることができ、また特定の風味だけが極めて強い飲食品にあっては、極少量の成分を添加するだけで、その強すぎる特定の風味を弱めることができる、いわゆるマスキング剤の提案が各種行なわれてきた。 Therefore, in foods and beverages having a miscellaneous taste, the basic flavor of the food and drink products can be made to be felt without losing the balance of the basic flavors. Various proposals have been made on so-called masking agents that can weaken a specific flavor that is too strong by adding a very small amount of components.
例えば、ポリグリセリン縮合リシノレイン酸エステル（例えば特許文献１参照）、ステビア抽出物（例えば特許文献２参照）、乾燥したアミ類、及び／又はオキアミ類抽出物（例えば特許文献３参照）、グルコン酸の非毒性塩（例えば特許文献４参照）等が提案されているが、特許文献１のマスキング剤は、乳化剤であるため、物性に影響を与えてしまうことが多く、また、その風味自体が悪いという問題があり、特許文献２のマスキング剤は、苦味・渋味を有する飲食品にしか効果がなく、また、強い甘味をもつため添加量が制限されるという問題があり、特許文献３のマスキング剤は、苦味にしか効果がないことに加え、添加量を比較的多く必要とするという問題があり、特許文献４のマスキング剤は、添加量を比較的多く必要とするという問題があった。 For example, polyglycerin condensed ricinoleic acid ester (see, for example, Patent Document 1), stevia extract (see, for example, Patent Document 2), dried mysids, and / or krill extracts (see, for example, Patent Document 3), gluconic acid Non-toxic salts (see, for example, Patent Document 4) and the like have been proposed, but the masking agent of Patent Document 1 is an emulsifier, so it often affects physical properties, and the flavor itself is poor. There is a problem, the masking agent of Patent Document 2 is effective only for foods and drinks having a bitter taste and astringency, and there is a problem that the amount of addition is limited due to its strong sweetness, and the masking agent of Patent Document 3 In addition to being effective only for bitterness, there is a problem that a relatively large amount of addition is required, and the masking agent of Patent Document 4 requires a relatively large amount of addition. There was a cormorant problem.
また、これらの問題を解決可能なマスキング剤として乳清ミネラルが提案されている。（例えば特許文献５及び６参照）しかし、この乳清ミネラルは添加量によっては若干の呈味が感じられる場合がある。 In addition, whey minerals have been proposed as masking agents that can solve these problems. (See, for example, Patent Documents 5 and 6) However, this whey mineral may have a slight taste depending on the amount added.
ここで特に最近、マスキングの課題として目立つのが、肉製品における畜肉臭である。
この畜肉臭は上記のような雑味でもなく、また、強すぎる特定の風味でもないが、これが課題となってきたのは、最近、畜肉や魚介類の生臭さが敬遠され、臭いの少ない風味が好まれる傾向にあるためである。
In particular, recently, the meat odor in meat products has been conspicuous as a masking problem.
This livestock odor is not a terrible taste as described above, nor is it a specific flavor that is too strong, but this has become a problem because the raw odor of livestock meat and seafood has recently been avoided and has a low odor. This is because it tends to be preferred.
この傾向は畜肉や魚介類に限らず、チーズや牛乳等の乳くささ、ビーフエキスや酵母エキス類等のエキス臭、さらには呉汁や豆乳等の大豆臭等のように本来、その食品の主要な風味ともいえる風味についても問題になることがある。 This tendency is not limited to livestock meat and seafood, but the main flavors of the food, such as milkiness such as cheese and milk, extract odor such as beef extract and yeast extract, and soy odor such as kure juice and soy milk. It can also be a problem with the flavor.
さらに畜肉や乳製品においては、その産地や飼育環境、特に飼料により風味に差を生じるものであるところ、日本においては外国産の畜肉、とくに牧草のみで飼育されたグラスフェッドビーフの肉や乳製品で、牧草臭ともいわれる独特の臭いが気になるという声も多くなってきている。 Furthermore, in meat and dairy products, flavors differ depending on the production area and breeding environment, especially feed. In Japan, meat and dairy products produced in foreign countries, particularly grass-fed beef bred only with grass. However, many people are worried about the peculiar odor that is said to be a pasture odor.
これらの風味のマスキングには従来から広くスパイスやハーブの添加が行われてきたが、この方法は単に強い風味で弱い風味を覆い隠すだけの方法であるため、食肉製品や畜肉加工食品、乳製品、大豆食品、それ自体の風味を味わう目的では不適当である。 Spices and herbs have been widely added to mask these flavors, but this method is simply a method of covering up weak and weak flavors, so meat products, processed meat products, and dairy products It is not suitable for the purpose of tasting the flavor of soy food itself.
そのため、肉製品や乳製品のマスキング剤としてスクラロース（特許文献７）、昆布抽出液（特許文献８）、アルギニン（特許文献９）、アリイン(特許文献１０)、特定の酵母エキス(特許文献１１)等が提案されている。
しかし、スクラロースは甘味が感じられる問題、昆布抽出液は品質が安定しない問題、アルギニン、アリインや特定の酵母エキスは強い特定の風味が感じられてしまうという問題があった。
また、これらのマスキング剤の効果は弱いものであるため、必要とする添加量がやや多く、食感に影響を与える場合があった。
Therefore, as a masking agent for meat products and dairy products, sucralose (Patent Document 7), kelp extract (Patent Document 8), arginine (Patent Document 9), alliin (Patent Document 10), specific yeast extract (Patent Document 11) Etc. have been proposed.
However, sucralose has a problem that sweetness is felt, kelp extract has a problem that quality is not stable, and arginine, alliin and certain yeast extracts have a problem that a strong specific flavor is felt.
Moreover, since the effect of these masking agents is weak, the required addition amount is a little so that the texture may be affected.
従って、本発明の目的は、飲食品の雑味や、飲食品の風味としては強すぎる風味、さらには肉製品における畜肉臭や牧草臭、或いは乳製品における牧草臭を、飲食品の食感や基本風味バランスを変えることなく、極少量の添加でマスキングすることのできるマスキング剤、及びマスキング方法を提供することにある。 Therefore, the object of the present invention is to provide a taste of food and drink, a miscellaneous taste of food and drink, a flavor that is too strong as a flavor of food and drink, and a meat odor and pasture odor in meat products, or a pasture smell in dairy products. An object of the present invention is to provide a masking agent and a masking method capable of masking with addition of a very small amount without changing the basic flavor balance.
本発明者等は、上記目的を達成すべく種々検討した結果、特定のアミン類が上記問題を解決可能であることを見出した。 As a result of various studies to achieve the above object, the present inventors have found that specific amines can solve the above problems.
本発明は、上記知見に基づいてなされたもので、エタノールアミンを有効成分として含有するマスキング剤を提供するものである。 This invention is made | formed based on the said knowledge, and provides the masking agent which contains ethanolamine as an active ingredient.
また本発明は、上記マスキング剤を使用した飲食品を提供するものである。 Moreover, this invention provides the food-drinks using the said masking agent.
また本発明は、上記マスキング剤を飲食品に添加することを特徴とする飲食品のマスキング方法を提供するものである。 Moreover, this invention provides the masking method of the food / beverage products characterized by adding the said masking agent to food / beverage products.
本発明のマスキング剤を使用することにより、飲食品の雑味や、飲食品の風味としては強すぎる風味、特に畜肉食品や畜肉加工食品における畜肉臭や牧草臭、或いは乳製品における牧草臭を、飲食品の食感や基本風味バランスを変えることなく、極少量の添加でマスキングすることができる。 By using the masking agent of the present invention, the miscellaneous taste of food and drink, the flavor that is too strong as the flavor of food and drink, especially the meat odor and pasture odor in livestock meat and processed meat foods, or the pasture odor in dairy products, Masking can be done by adding a very small amount without changing the texture or basic flavor balance of the food or drink.
以下、本発明について好ましい実施形態に基づき説明する。
先ず、本発明のマスキング剤で使用するエタノールアミンについて詳述する。
エタノールアミンとは２−アミノエタノール、或いはモノエタノールアミンともいい、アミン類の一種であり、一級アミンと一級アルコールの両方を含有するという特徴を有する。
Hereinafter, the present invention will be described based on preferred embodiments.
First, the ethanolamine used in the masking agent of the present invention will be described in detail.
Ethanolamine is also called 2-aminoethanol or monoethanolamine, and is a kind of amines, and has a feature of containing both primary amines and primary alcohols.
本発明で使用するエタノールアミンとしては、エタノールアミンそのものを使用しても良いし、また、脱乳糖脱蛋白チーズホエーのＲＯ膜処理画分やその乾燥物、或いはチーズホエーをイオン交換処理して得られるエタノールアミン含有組成物等を利用することができる。 As ethanolamine used in the present invention, ethanolamine itself may be used, or it may be obtained by ion-exchange treatment of RO membrane-treated fraction of delactose-deproteinized cheese whey, dried product thereof, or cheese whey. An ethanolamine-containing composition can be used.
本発明のマスキング剤は、上記エタノールアミンを有効成分として含有するものである。
本発明のマスキング剤では、上記エタノールアミンをそのまま単独で使用してもよく、また各種の添加剤と混合して、常法により粉体、顆粒状、錠剤、液剤等の形状に製剤化して用いてもよい。これらの製剤中の上記エタノールアミンの含有量は、純分として、好ましくは０．０５〜１００質量％、より好ましくは１〜９０質量％、更に好ましくは３〜７０質量％、最も好ましくは５〜５０質量％である。
The masking agent of the present invention contains the above ethanolamine as an active ingredient.
In the masking agent of the present invention, the above ethanolamine may be used alone as it is, or mixed with various additives and formulated into powders, granules, tablets, liquids and the like by conventional methods. May be. The content of ethanolamine in these preparations is preferably 0.05 to 100% by mass, more preferably 1 to 90% by mass, still more preferably 3 to 70% by mass, and most preferably 5 to 5%, as a pure component. 50% by mass.
粉体、顆粒状、錠剤等の形状に製剤化するための添加剤としては、アルギン酸類、ペクチン、海藻多糖類、カルボキシメチルセルロース等の増粘多糖類や、乳糖、でんぷん、二酸化ケイ素等の賦形剤、ブドウ糖、果糖、ショ糖、麦芽糖、ソルビトール、ステビア等の甘味料、微粒二酸化ケイ素、炭酸マグネシウム、リン酸二ナトリウム、酸化マグネシウム、炭酸カルシウム等の固結防止剤、ビタミン類、香料、酸化防止剤、光沢剤等が挙げられ、これらの一種又は二種以上のものが適宜選択して用いられる。 Additives for formulating powders, granules, tablets, etc. include thickening polysaccharides such as alginic acids, pectin, seaweed polysaccharides, carboxymethylcellulose, and lactose, starch, silicon dioxide, etc. , Sweeteners such as glucose, fructose, sucrose, maltose, sorbitol, stevia, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, magnesium oxide, calcium carbonate, vitamins, fragrance, antioxidant Agents, brighteners, and the like, and one or more of these are appropriately selected and used.
液剤の形状に製剤化する場合は、液体に溶解又は分散させることにより得られる。そのような液体としては、水、エタノール、プロピレングリコール等が挙げられる。 In the case of formulating into a liquid form, it is obtained by dissolving or dispersing in a liquid. Examples of such a liquid include water, ethanol, propylene glycol and the like.
本発明のマスキング剤は、様々な雑味や強すぎる風味のマスキングに適用でき、例えば苦味、渋味、収れん味、辛味及び酸味のマスキング、また、缶詰臭、レトルト臭、畜肉臭、魚臭、牧草臭、大豆臭、酵母エキス臭等のマスキングにも適しており、中でも本発明のマスキング剤は食肉製品や畜肉加工食品における畜肉臭や牧草臭、或いは乳や乳製品における牧草臭のマスキングに特に適している。 The masking agent of the present invention can be applied to masking of various miscellaneous tastes and too strong flavors, such as masking of bitterness, astringency, astringent taste, pungent taste and sourness, canned odor, retort odor, livestock odor, fish odor, It is also suitable for masking of grassy odor, soybean odor, yeast extract odor, etc., among others, the masking agent of the present invention is particularly suitable for masking of meaty odor and grassy odor in meat products and processed meat products, or grassy odor in milk and dairy products. Is suitable.
ここで上記食肉製品や畜肉加工食品としては、畜肉、獣肉又は魚肉を使用した食品や加工食品、具体的には、生ハム、焼肉、ステーキ、煮物、蒸物、から揚げ、竜田揚げ、素揚げ、くんせい、豚の角煮、ローストビーフ、ハンバーグ、ミートボール、肉団子、ミートローフ、ミートパテ、チキンナゲット、ミートコロッケ、メンチカツ、チキン南蛮、シュウマイの具、餃子の具、肉まんの具、牛丼の具、つくね、ハム、ハムステーキ、ソーセージ、刺身、焼き魚、煮魚、魚フライ、干魚、かまぼこ、つみれ、ちくわ、はんぺん、魚肉ソーセージ、塩辛、佃煮、珍味等があげられる。 Here, as the above meat products and processed meat foods, foods and processed foods using livestock meat, animal meat or fish meat, specifically, fried ham, yakiniku, steak, boiled food, steamed, fried from Tatsuta, deep fried, Kunsei, Boiled pork, Roast beef, Hamburger, Meatballs, Meat dumplings, Meat loaf, Meat patties, Chicken nuggets, Meat croquette, Munch cutlet, Chicken squash, Shumai ingredients, Dumpling ingredients, Meat bun ingredients, Beef bowl ingredients , Ham, ham steak, sausage, sashimi, grilled fish, boiled fish, fried fish, dried fish, kamaboko, tsumi, chikuwa, hanpen, fish sausage, salted fish, boiled fish, delicacy, etc.
上記畜肉又は獣肉の種類としては牛、豚、鶏、羊、馬、鹿、兎、猪、熊等の畜肉や獣肉を挙げることができ、魚肉の種類としてはサケ、スケトウダラ、ホキ、タイ、マグロ、カジキ、イワシ、サバ、アジ、サンマ、ウナギ、ハモ、タチウオ、コイ、フナ等の魚類をはじめ、アザラシ、鯨等の海獣類等の海産魚介類、タコ、イカ等の軟体動物類、オキアミ、イセエビ、エビ等の海産甲殻類等を挙げることができる。 Examples of the above-mentioned types of meat or beef include beef, pork, chicken, sheep, horse, deer, salmon, salmon, bear, etc., and examples of fish meat include salmon, walleye pollock, hoki, thailand and tuna. Marine fishery products such as marine animals such as seals and whales, molluscs such as octopus and squid, krill, fish such as swordfish, sardine, mackerel, horse mackerel, eel, sea bream, prickly pear, carp and crucifer Examples include marine crustaceans such as lobster and shrimp.
また上記乳や乳製品としては、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、部分脱脂乳、脱脂乳、加工乳、クリーム、クリームチーズ、バター、チーズ、濃縮ホエイ、アイスクリーム類、ホイップクリーム、濃縮乳、脱脂濃縮乳、無糖れん乳、無糖脱脂れん乳、加糖れん乳、加糖脱脂れん乳、全粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、はっ酵乳、乳酸菌飲料、乳飲料等、脱脂粉乳、蛋白質濃縮ホエイパウダー、カゼインカルシウム、カゼインナトリウム、カゼインカリウム、カゼインマグネシウム、ホエープロテインコンセートレート、トータルミルクプロテイン等が挙げられる。 In addition, as the above milk and dairy products, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, cream, cream cheese, butter, cheese, concentrated whey, Ice cream, whipped cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skimmed milk, sweetened milk, sweetened defatted milk, whole powdered milk, cream powder, whey powder, buttermilk powder, sweetened powdered milk, Examples include prepared milk powder, fermented milk, lactic acid bacteria beverage, milk beverage, skim milk powder, protein concentrated whey powder, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein and the like.
本発明のマスキング剤はもちろん上記食肉製品や畜肉加工食品、乳や乳製品以外のさまざまな飲食品に使用することができる。具体的には、例えば、味噌、醤油、めんつゆ、たれ、だし、パスタソース、ドレッシング、マヨネーズ、トマトケチャップ、ウスターソース、とんかつソース、ふりかけ等の調味料、お吸い物の素、カレールウ、ホワイトソース、お茶漬けの素、スープの素等の即席調理食品、味噌汁、お吸い物、コンソメスープ、ポタージュスープ等のスープ類、漬物等の野菜加工品、ポテトチップス、煎餅等のスナック類、食パン、菓子パン、クッキー等のベーカリー食品類、煮物、揚げ物、焼き物、カレー、シチュー、グラタン、ごはん、おかゆ、おにぎり等の調理食品、パスタ、うどん、ラーメン等の麺類食品、マーガリン、ショートニング、ファットスプレッド、風味ファットスプレッド等の油脂加工食品、フラワーペースト、餡等の製菓製パン用素材、パン用ミックス粉、ケーキ用ミックス粉、フライ食品用ミックス粉等のミックス粉、チョコレート、キャンディ、ゼリー、アイスクリーム、ガム等の菓子類、饅頭、カステラ等の和菓子類、コーヒー、コーヒー牛乳、紅茶、ミルクティー、豆乳、栄養ドリンク、野菜飲料、食酢飲料、ジュース、コーラ、ミネラルウォーター、スポーツドリンク等の飲料、ビール、ワイン、カクテル、サワー等のアルコール飲料等を挙げることができる。 The masking agent of the present invention can of course be used for various meat products other than the above meat products, processed meat products, milk and dairy products. Specifically, for example, miso, soy sauce, noodle soup, sauce, dashi, pasta sauce, dressing, mayonnaise, tomato ketchup, toaster sauce, tonkatsu sauce, sprinkle and other seasonings, soup stock, curry roux, white sauce, tea sauce Instant cooked foods such as ingredients, soup ingredients, miso soup, soup, consommé soup, soups such as potage soup, processed vegetables such as pickles, potato chips, snacks such as rice crackers, breads, confectionery breads, cookies, etc. Foods, boiled foods, fried foods, grilled foods, curry, stew, gratin, cooked foods such as rice, porridge, rice balls, noodle foods such as pasta, udon, ramen, and fat processed foods such as margarine, shortening, fat spread, flavored fat spread, etc. For confectionery bakery such as flower paste and rice cake Ingredients, mixed powder for bread, mixed powder for cake, mixed powder for fried foods, confectionery such as chocolate, candy, jelly, ice cream and gum, Japanese confectionery such as buns and castella, coffee, coffee milk, Examples include black tea, milk tea, soy milk, nutrition drinks, vegetable drinks, vinegar drinks, juices, colas, mineral water, sports drinks, and other alcoholic drinks such as beer, wine, cocktails, and sours.
本発明のマスキング剤の飲食品に対する添加量は、特に限定されず、使用する飲食品、求めるマスキング効果の強さに応じて適宜決定される。
好ましい添加量は、一般的には、飲食品１００質量部に対し、マスキング剤に含まれるエタノールアミンの純分として、好ましくは０．０００００１〜０．１質量部、より好ましくは０．０００００５〜０．０５質量部、さらに好ましくは０．０００００５〜０．０１質量部である。
The addition amount with respect to the food / beverage products of the masking agent of this invention is not specifically limited, It determines suitably according to the food / beverage products to be used and the strength of the masking effect calculated | required.
In general, the preferred addition amount is preferably 0.000001 to 0.1 parts by mass, more preferably 0.000005 to 0 parts by mass as a pure content of ethanolamine contained in the masking agent with respect to 100 parts by mass of the food or drink. 0.05 parts by mass, more preferably 0.000005 to 0.01 parts by mass.
飲食品が食肉製品や畜肉加工食品である場合の好ましい添加量は、飲食品１００質量部に対し、マスキング剤に含まれるエタノールアミンの純分として、好ましくは０．０００００１〜０．０５質量部、より好ましくは０．０００００５〜０．０１質量部、さらに好ましくは０．００００５〜０．００５質量部である。 A preferable addition amount when the food or drink is a meat product or a processed meat food is 1000.00 parts by mass of the food or drink, preferably as a pure component of ethanolamine contained in the masking agent, 0.000001 to 0.05 parts by mass, More preferably, it is 0.000005-0.01 mass part, More preferably, it is 0.00005-0.005 mass part.
また、飲食品が乳や乳製品である場合の好ましい添加量は、飲食品１００質量部に対し、マスキング剤に含まれるエタノールアミンの純分として、好ましくは０．００００１〜０．１質量部、より好ましくは０．００００５〜０．０５質量部、さらに好ましくは０．０００１〜０．０１質量部である。 Moreover, when food / beverage products are milk and dairy products, the preferable addition amount with respect to 100 mass parts of food / beverage products is as a pure part of the ethanolamine contained in a masking agent, Preferably it is 0.00001-0.1 mass part, More preferably, it is 0.00005-0.05 mass part, More preferably, it is 0.0001-0.01 mass part.
次に本発明の飲食品について述べる。
本発明の飲食品は、本発明のマスキング剤を使用した飲食品である。
尚、飲食品の種類、飲食品における上記本発明のマスキング剤の添加量は、上述のとおりである。
Next, the food / beverage products of this invention are described.
The food / beverage products of this invention are food / beverage products which used the masking agent of this invention.
In addition, the addition amount of the masking agent of the said invention in the kind of food / beverage products and food / beverage products is as above-mentioned.
飲食品における上記本発明のマスキング剤の添加方法は特に制限されず、飲食品の製造時、加工時、調理時、飲食時等に、飲食品又はその素材に混合、散布、噴霧、溶解等、任意の手段により行なわれる。 The method for adding the masking agent of the present invention in food and drink is not particularly limited, and is mixed, sprayed, sprayed, dissolved, etc. in the food or drink or its material during production, processing, cooking, food and drink, etc. This is done by any means.
ここで、上記飲食品が畜肉、獣肉又は魚肉を使用した食肉製品や畜肉加工食品である場合を例に挙げて、具体的に述べる。 Here, the case where the said food / beverage products are meat products and livestock meat processed foods using livestock meat, animal meat, or fish meat will be described specifically.
上記畜肉、獣肉又は魚肉の種類、さらには上記食肉製品や畜肉加工食品の種類については上述の通りである。 The types of the above-mentioned livestock meat, animal meat or fish meat, and further the above-mentioned types of meat products and processed meat products are as described above.
また、上記畜肉、獣肉又は魚肉の形態としては、ブロック、スライス、切り身、サイの目、ミンチ、スティック、細切、スリ身その他の肉塊や骨付きの肉塊等が用いられるが、高い効果が得られる点から、ブロック、スライス、サイの目、スティック、細切であることが好ましく、特に好ましくは表面から内部まで均質なマスキング効果が得られる点でスライス品を使用する。 In addition, as the form of the above-mentioned livestock meat, animal meat or fish meat, blocks, slices, fillets, rhinoceros eyes, mince, sticks, shredded slices, other meat chunks or bone chunks with bone, etc. are used. Are preferably blocks, slices, die rolls, sticks, and chopped pieces, and particularly preferably sliced products are used since a uniform masking effect can be obtained from the surface to the inside.
また、上記畜肉、獣肉又は魚肉は、生肉に限られず、冷凍品、冷凍解凍品、冷蔵品、チルド品であってもよく、また、成形肉や脂肪注入肉であってもよい。また、上記畜肉、獣肉又は魚肉は、２種以上の畜肉、獣肉又は魚肉を混合して用いてもよい。 The livestock meat, animal meat, or fish meat is not limited to raw meat, and may be a frozen product, a frozen thawed product, a refrigerated product, a chilled product, or a molded meat or a fat-injected meat. Moreover, you may use the said animal meat, animal meat, or fish meat by mixing 2 or more types of animal meat, animal meat, or fish meat.
上記畜肉、獣肉又は魚肉に対する、本発明のマスキング剤の具体的な添加方法としては、マスキング剤を添加した浸漬液に畜肉、獣肉又は魚肉を漬けた後に必要に応じミンチやスライス等の加工をした後に焼く、煮る、フライする等の調理を行う方法や、調理前に本発明のマスキング剤を散布、噴霧、注入する方法、フライする際に使用するバッター液中に本発明のマスキング剤を添加しておく方法、煮物を製造する際の煮込み汁に本発明のマスキング剤を添加しておく方法、練製品の製造時に原材料の１つとして本発明のマスキング剤を添加する方法、等が挙げられるが、浸漬液を使用する方法であることが安定した効果が得られる点で好ましい。
また、ミンチ肉や成形肉を製造する際に本発明のマスキング剤を添加する方法、ピックル液に本発明のマスキング剤を添加する方法によっても可能である。
As a specific method for adding the masking agent of the present invention to the above-mentioned livestock meat, animal meat or fish meat, the meat, animal meat or fish meat was soaked in the immersion liquid to which the masking agent was added and minced or sliced as necessary. Method of cooking after baking, boiling, frying, etc., method of spraying, spraying, injecting the masking agent of the present invention before cooking, adding the masking agent of the present invention to the batter liquid used for frying A method of adding the masking agent of the present invention to the simmered juice when manufacturing the boiled food, a method of adding the masking agent of the present invention as one of the raw materials when manufacturing the kneaded product, etc. The method using an immersion liquid is preferable in that a stable effect can be obtained.
It is also possible to use the method of adding the masking agent of the present invention when producing minced meat or molded meat, or the method of adding the masking agent of the present invention to the pickle liquid.
本発明のマスキング剤の添加方法として、浸漬液、バッター液又は煮込み汁を使用する方法の場合、液中のエタノールアミンの濃度は、好ましくは０．００００１〜５質量%、より好ましくは０．００００５〜２質量%、更に好ましくは０．０００２〜０．５質量%である。０．００００１質量％未満であると、畜肉、獣肉又は魚肉に上記エタノールアミン含量とすることができず、５質量％を超えると畜肉、獣肉又は魚肉中にエタノールアミンの濃度勾配を生じ、得られる肉製品の食感が均質でなくなってしまうおそれがある。 As a method for adding the masking agent of the present invention, in the case of using a dipping solution, batter solution or stewed juice, the concentration of ethanolamine in the solution is preferably 0.00001 to 5% by mass, more preferably 0.00005. ˜2 mass%, more preferably 0.0002 to 0.5 mass%. If it is less than 0.00001% by mass, the ethanolamine content cannot be obtained in the meat, animal meat or fish meat, and if it exceeds 5% by mass, a concentration gradient of ethanolamine is produced in the animal meat, animal meat or fish meat. There is a risk that the texture of meat products will not be uniform.
また、浸漬液、バッター液又は煮込み汁を使用する方法の場合、好ましい接触時間は１分〜２４時間であり、より好ましくは１０分〜２時間である。 Moreover, in the case of the method using immersion liquid, batter liquid, or stewed soup, preferable contact time is 1 minute-24 hours, More preferably, it is 10 minutes-2 hours.
ここで、上記飲食品が乳や乳製品、或いは、乳や乳製品を使用した飲食品である場合を例に挙げて、具体的に述べる。
尚、上記乳や乳製品の種類については上述の通りである。
Here, the case where the said food / beverage products are milk and dairy products, or the food / beverage products using milk and dairy products is mentioned as an example, and is described concretely.
The types of milk and dairy products are as described above.
上記乳や乳製品、或いは、乳や乳製品を使用した飲食品に対する、本発明のマスキング剤の具体的な添加方法としては、乳や乳製品に直接本発明のマスキング剤を添加する方法、乳や乳製品を使用した飲食品の製造時に、本発明のマスキング剤を添加する方法、さらには、乳や乳製品を使用した飲食品に対し、本発明のマスキング剤を散布、噴霧、注入する方法、等が挙げられる。 As a specific method of adding the masking agent of the present invention to the milk or dairy product or food and drink using the milk or dairy product, a method of directly adding the masking agent of the present invention to milk or dairy product, milk The method of adding the masking agent of the present invention at the time of manufacturing food and drink using dairy products, and the method of spraying, spraying and injecting the masking agent of the present invention to food and drink using milk and dairy products , Etc.
次に、本発明のマスキング方法について述べる。
本発明のマスキング方法は、飲食品を製造する際に、上記本発明のマスキング剤を添加して製造するものである。
尚、上記マスキング剤の飲食品への添加方法や添加量は上述の通りである。
Next, the masking method of the present invention will be described.
The masking method of the present invention is produced by adding the masking agent of the present invention when producing a food or drink.
In addition, the addition method and addition amount of the said masking agent to food-drinks are as above-mentioned.
本発明のマスキング剤は医薬品のマスキングにも使用可能である。
上記医薬品としては、経口医薬品であれば特に限定されるものではなく、例えば、カゼ薬、胃腸薬、頭痛薬、歯磨き剤等があげられる。
医薬品に対する本発明のマスキング剤の添加量、添加方法は上述の飲食品に対する添加量や添加方法と同様である。
The masking agent of the present invention can also be used for masking pharmaceutical products.
The drug is not particularly limited as long as it is an oral drug, and examples thereof include casein, gastrointestinal, headache, and dentifrice.
The addition amount and addition method of the masking agent of the present invention for pharmaceuticals are the same as the addition amount and addition method for the aforementioned food and drink.
＜マスキング剤、飲食品の製造・評価＞
〔実施例１〜７〕
エタノールアミン及び水を［表１］に記載した配合で溶解・混合し、本発明のマスキング剤Ａ〜Ｃを調製した。（実施例１〜３）
得られたマスキング剤は下述の評価試験１（ハンバーグ）、評価試験２（クリームチーズソース）、評価試験３（豆乳）、評価試験４（コンソメオニオンスープ）に供した。（実施例４〜７）
<Manufacturing and evaluation of masking agents and food and drink>
[Examples 1-7]
Ethanolamine and water were dissolved and mixed in the formulation described in [Table 1] to prepare masking agents A to C of the present invention. (Examples 1-3)
The obtained masking agent was used for the following evaluation test 1 (hamburger), evaluation test 2 (cream cheese sauce), evaluation test 3 (soy milk), and evaluation test 4 (consommion soup). (Examples 4 to 7)
〔実施例４〕［評価試験１］
オーストラリア産牛挽肉６０質量部、みじん切りローストオニオン２５質量部、全卵（正味）６質量部、牛乳６質量部、パン粉２．３４質量部、食塩０．６質量部、胡椒０．０６質量部、及びマスキング剤Ａ０．００５質量部をミキサーボウルに投入し、卓上ミキサーを使用して低速１分混合、１６０ｇに分割して楕円形にまるめ、これを固定オーブン（設定温度：１９０℃）で１０分間焼成し、飲食品１００質量部に対しエタノールアミンを純分として０．０００１５質量部含有する、本発明の飲食品であるハンバーグＡを得た。
同様に、マスキング剤Ａの添加量を０．００５質量部から０．０４質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００１２質量部含有する本発明のハンバーグＢ、さらに、マスキング剤Ａの添加量を０．１５質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００４５質量部含有する本発明のハンバーグＣを得た。
一方、マスキング剤Ａを無添加とした以外は同様の配合・製法で比較用のハンバーグＤを得た。
ここで上記本発明のハンバーグＡ〜Ｃと、比較用のハンバーグＤを比較試食したところ、本発明のハンバーグＡ〜Ｃは、比較用のハンバーグＤと比べ、いずれも食感や基本風味バランスを変えることなく畜肉臭と牧草臭が低減されており、極めて食べやすいものであった。
[Example 4] [Evaluation Test 1]
Australian ground beef 60 parts by weight, minced roast onion 25 parts by weight, whole egg (net) 6 parts by weight, milk 6 parts by weight, bread crumbs 2.34 parts by weight, salt 0.6 parts by weight, pepper 0.06 parts by weight, And 0.005 parts by mass of masking agent A are put into a mixer bowl, mixed at a low speed for 1 minute using a desktop mixer, divided into 160 g and rounded into an oval shape, and this is fixed in an oven (set temperature: 190 ° C.) for 10 minutes. It baked and the hamburger A which is the food / beverage products of this invention which contains 0.00015 mass part of ethanolamine as a pure part with respect to 100 mass parts of food / beverage products was obtained.
Similarly, the addition amount of the masking agent A was changed from 0.005 parts by mass to 0.04 parts by mass, and the hamburger B of the present invention containing 0.0012 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. Furthermore, the addition amount of the masking agent A was changed to 0.15 parts by mass, and the hamburger C of the present invention containing 0.0045 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of the food and drink.
On the other hand, a comparative hamburger D was obtained by the same composition and production method except that the masking agent A was not added.
Here, when the hamburgers A to C of the present invention and the comparative hamburger D were comparatively sampled, the hamburgers A to C of the present invention all changed the texture and the basic flavor balance as compared with the comparative hamburger D. The meat odor and pasture odor were reduced, and it was extremely easy to eat.
〔実施例５〕［評価試験２］
ニュージーランド産クリームチーズ（ニュージーランドクリームチーズ：アンカー社製）７５質量部に、牛乳２５質量部を少量ずつ加え、なめらかになるまで混合した。ここで、上記マスキング剤Ｂを０．００３質量部添加し、さらに均質になるまで混合し、飲食品１００質量部に対しエタノールアミンを純分として０．００１２質量部含有する、乳・乳製品からなる本発明の飲食品であるクリームチーズソースＡを得た。
同様に、マスキング剤Ｂの添加量を０．００３質量部から０．００９質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００３６質量部含有する本発明のクリームチーズソースＢ、さらに、マスキング剤Ｂの添加量を０．００３質量部から０．０１８質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００７２質量部含有する本発明のクリームチーズソースＣを得た。
一方、マスキング剤Ｂを無添加とした以外は同様の配合・製法で比較用のクリームチーズソースＤを得た。
ここで上記本発明のクリームチーズソースＡ〜Ｃと、比較用のクリームチーズソースＤを比較試食したところ、本発明のクリームチーズソースＡ〜Ｃは、比較用のクリームチーズソースＤと比べ、いずれも食感や基本風味バランスを変えることなく牧草臭が低減されており、極めて食べやすいものであった。
[Example 5] [Evaluation Test 2]
To 75 parts by mass of New Zealand cream cheese (New Zealand cream cheese: manufactured by Anchor), 25 parts by mass of milk was added little by little and mixed until smooth. Here, 0.003 parts by mass of the above-mentioned masking agent B is added and mixed until further homogeneous, and from milk / dairy products containing 0.0012 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink The cream cheese sauce A which is the food / beverage product of this invention which was obtained was obtained.
Similarly, the cream cheese of the present invention containing 0.0036 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink, in which the addition amount of the masking agent B is changed from 0.003 parts by mass to 0.009 parts by mass. According to the present invention, the amount of addition of the masking agent B is changed from 0.003 parts by mass to 0.018 parts by mass, and ethanolamine is contained in a pure content of 0.0072 parts by mass with respect to 100 parts by mass of the food and drink. Cream cheese sauce C was obtained.
On the other hand, a comparative cream cheese sauce D was obtained by the same composition and production method except that the masking agent B was not added.
Here, the cream cheese sauces A to C of the present invention were compared with the cream cheese sauce D for comparison, and the cream cheese sauces A to C of the present invention were all compared to the cream cheese sauce D for comparison. The grassy odor was reduced without changing the texture and basic flavor balance, making it extremely easy to eat.
〔実施例６〕［評価試験３］
豆乳（おいしい無調整豆乳：キッコーマン飲料製）１００質量部に、上記マスキング剤Ｃを０．００１質量部添加、均質になるまで混合し、飲食品１００質量部に対しエタノールアミンを純分として０．００００１質量部含有する、本発明の飲食品である豆乳Ａを得た。
同様に、マスキング剤Ｃの添加量を０．００１質量部から０．０１５質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．０００１５質量部含有する本発明の豆乳Ｂ、さらに、マスキング剤Ｃの添加量を０．００１質量部から０．１質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００１質量部含有する本発明の豆乳Ｃを得た。
一方、マスキング剤Ｃを無添加とした比較用の豆乳Ｄを用意した。
ここで上記本発明の豆乳Ａ〜Ｃと、比較用の豆乳Ｄを比較試食したところ、本発明の豆乳Ａ〜Ｃは、比較用の豆乳Ｄと比べ、いずれも食感や基本風味バランスを変えることなく豆臭さが低減されており、極めて飲みやすいものであった。
[Example 6] [Evaluation Test 3]
0.001 part by mass of the above-mentioned masking agent C is added to 100 parts by mass of soy milk (delicious unregulated soy milk: manufactured by Kikkoman Beverage) and mixed until homogeneous, and ethanolamine is added to 100 parts by mass of food and drink as a pure component. Soymilk A, which is a food / beverage product of the present invention, containing 00001 parts by mass was obtained.
Similarly, the addition amount of the masking agent C is changed from 0.001 part by mass to 0.015 part by mass, soymilk B of the present invention containing 0.00015 part by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink Furthermore, the addition amount of the masking agent C is changed from 0.001 part by mass to 0.1 part by mass, and the soymilk C of the present invention contains 0.001 part by mass of ethanolamine as a pure component with respect to 100 parts by mass of food and drink. Got.
On the other hand, a comparative soymilk D with no masking agent C added thereto was prepared.
Here, when the above-described soymilk A to C of the present invention and the comparative soymilk D were comparatively tasted, the soymilk A to C of the present invention changes the texture and the basic flavor balance as compared with the comparative soymilk D. The bean odor was reduced without any problems and it was extremely easy to drink.
〔実施例７〕［評価試験４］
洋風スープの素（味の素ＫＫコンソメ（塩分ひかえめ）：味の素製）１．２５質量部、食塩０．２質量部、塩化カリウム０．５５質量部、オニオンパウダー０．３５質量部、上白糖０．２質量部、ガーリックパウダー０．１質量部、酵母エキス（ウェルネックスＹＮ−１：富士食品工業製）０．１質量部、グルタミン酸ナトリウム０．０４質量部、ホワイトペッパー０．０１質量部、マスキング剤Ａ０．０１質量部を水９７．１９質量部に溶解した。これを鍋に入れ沸騰させた後、蒸発分の水を足して１００質量部とし、飲食品１００質量部に対しエタノールアミンを純分として０．０００３質量部含有する、本発明の飲食品であるコンソメオニオンスープＡを得た。
同様に、マスキング剤Ａの添加量を０．０１質量部から０．１質量部に、水の添加量を９７．１９質量部から９７．１質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００３質量部含有する本発明のコンソメオニオンスープＢ、さらに、マスキング剤Ａの添加量を０．０１質量部から０．３質量部に、水の添加量を９７．１９質量部から９６．９質量部に変更した、飲食品１００質量部に対しエタノールアミンを純分として０．００９質量部含有する本発明のコンソメオニオンスープＣを得た。
一方、マスキング剤Ａを無添加とし、水の添加量を９７．１９質量部から９７．２質量部に変更した以外は同様の配合・製法で比較用のコンソメオニオンスープＤを得た。
ここで上記本発明のコンソメオニオンスープＡ〜Ｃと、比較用のコンソメオニオンスープＤを比較試食したところ、本発明のコンソメオニオンスープＡ〜Ｃは、比較用のコンソメオニオンスープＤと比べ、いずれも食感や基本風味バランスを変えることなく雑味が低減されており、極めて食べやすいものであった。
[Example 7] [Evaluation Test 4]
1.25 parts by mass of Western-style soup (Ajinomoto KK Consomme (made by Ajinomoto): Ajinomoto Co.), 0.2 parts by mass of sodium chloride, 0.55 parts by mass of potassium chloride, 0.35 parts by mass of onion powder, 0. 2 parts by mass, 0.1 parts by mass of garlic powder, 0.1 parts by mass of yeast extract (Wellnex YN-1: manufactured by Fuji Food Industry), 0.04 parts by mass of sodium glutamate, 0.01 parts by mass of white pepper, masking agent 0.01 parts by mass of A was dissolved in 97.19 parts by mass of water. After boiling this in a pan, the water for evaporation is added to 100 parts by mass, and the food / beverage product of the present invention contains 0.0003 parts by mass of ethanolamine as a pure component for 100 parts by mass of the food / beverage product. Consommeonion soup A was obtained.
Similarly, with respect to 100 parts by mass of food and drink, the addition amount of masking agent A was changed from 0.01 parts by mass to 0.1 parts by mass, and the addition amount of water was changed from 97.19 parts by mass to 97.1 parts by mass. Consomeonion soup B of the present invention containing 0.003 parts by mass of ethanolamine as a pure component, the addition amount of masking agent A from 0.01 parts by mass to 0.3 parts by mass, and the addition amount of water by 97. The consomy onion soup C of the present invention containing 0.009 parts by mass of ethanolamine as a pure component with respect to 100 parts by mass of the food or drink was changed from 19 parts by mass to 96.9 parts by mass.
On the other hand, comparative consommion soup D was obtained by the same composition and production method except that the masking agent A was not added and the amount of water was changed from 97.19 parts by mass to 97.2 parts by mass.
Here, when the consommeonion soups A to C of the present invention were compared with the consomionion soup D for comparison, the consomionion soups A to C of the present invention were both compared with the consomionion soup D for comparison. The miscellaneous taste was reduced without changing the texture and basic flavor balance, and it was extremely easy to eat.
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| JP2015023803A (en) * | 2013-07-24 | 2015-02-05 | 松谷化学工業株式会社 | Method for masking foreign smell and taste of food and drink and food and drink produced by the method |
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| JPH09224605A (en) * | 1996-02-26 | 1997-09-02 | Meiji Milk Prod Co Ltd | Food and drink for improvement of liver function |
| JP2002104961A (en) * | 2000-09-28 | 2002-04-10 | Meiji Milk Prod Co Ltd | Foods and medicine having preventive/improving effect to sickness from drinking and hangover |
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