JP4695100B2 - Off-flavor / odour-improving agent derived from animal or vegetable protein or its degradation product - Google Patents
Off-flavor / odour-improving agent derived from animal or vegetable protein or its degradation product Download PDFInfo
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Description
本発明は、動植物タンパク質またはその分解物に由来する異味・異臭の改善剤または酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を緩和する酸味の改善剤に関する。 The present invention relates to a sourness-improving agent that alleviates the stimulating sourness derived from foods and drinks, fermented lactic acid bacteria, or vinegared beverages containing an acidity / odour odor-improving agent or acidulant derived from animal or plant protein or a degradation product thereof.
人体を構成する主要な成分であるタンパク質は、飲食品等の分野において重要な役割を担っており、その栄養性の面からだけでなく、結着性、起泡性、乳化性等の物性面、あるいは血圧上昇抑制等の生理機能の面での利用も多い。例えば、動物性タンパク質またはその分解物の主体をなすコラーゲン、コラーゲンペプチド、ゼラチンは、真皮の結合組織の主要な成分であり、高い保湿性を有することから、コラーゲンなどの美容的効果を期待して、化粧品、健康食品を始め、飲料、菓子類等に幅広く利用されている。また、例えば、乳汁に含まれる乳タンパクの主体をなすカゼインまたはその分解物は、高い栄養価を有するとともに、低温での優れた溶解性、乳化性、結着性を有することから、これらの機能を目的として、育児粉乳、乳製品、健康食品の他、液状のコーヒーホワイトナー、畜肉加工品等に利用されている。さらに、例えば、植物性タンパク質の中で代表的な大豆タンパク、大豆ペプチドは、栄養的にも優れており、また、コレステロールの低減作用等の生理機能を有し、各種の健康食品等に応用されている。 Proteins, which are the main constituents of the human body, play an important role in the field of foods and drinks, and not only in terms of nutritional properties but also in physical properties such as binding properties, foaming properties, and emulsifying properties. Or, it is often used in terms of physiological functions such as suppression of blood pressure rise. For example, collagen, collagen peptides, and gelatin, which are the main components of animal proteins or their degradation products, are the main components of connective tissue of the dermis and have high moisturizing properties, so they expect cosmetic effects such as collagen. It is widely used in cosmetics, health foods, beverages and confectionery. In addition, for example, casein or its degradation product, which is the main component of milk protein contained in milk, has high nutritional value and has excellent solubility, emulsification and binding properties at low temperatures. For this purpose, it is used in infant formula, dairy products, health foods, liquid coffee whiteners, processed meat products, and the like. Furthermore, for example, soy protein and soy peptide, which are representative of vegetable proteins, are nutritionally excellent and have physiological functions such as cholesterol-reducing action and are applied to various health foods. ing.
しかしながら、動植物タンパク質またはその分解物の中には、不快な臭いや不快な味を有するものがある。特に、前記したカゼインおよびコラーゲンは、それぞれ、一般にカゼイン臭、コラーゲン臭と呼ばれる特有の異味・異臭を有しており、そのため、それらの使用量や使用範囲が制限を受けるという問題点がある。また、大豆タンパクには、独特の青臭い異臭があり、大豆ペプチドには、分解物独特の苦味があり、使用が制限されるという問題点がある。 However, some animal and plant proteins or their degradation products have an unpleasant odor or an unpleasant taste. In particular, the casein and collagen described above each have a peculiar taste and odor which are generally referred to as casein odor and collagen odor. Therefore, there is a problem that the amount and range of use thereof are limited. In addition, soy protein has a peculiar smell of blue odor, and soy peptide has a peculiar bitter taste of a decomposed product, and has a problem that its use is restricted.
そこで、上記問題点を解決するため、従来、種々の方法が提案されている。カゼインおよびコラーゲンが有する臭いを除去する方法としては、例えば、カゼインナトリウム類に乳清ミネラルを添加する方法（特許文献１参照）、カゼイン分散溶液を所定の剪断速度で攪拌洗浄して、カゼインの有する臭気物質をアルカリ水等に移行させて除去する方法（特許文献２参照）、スクラロースを含有させてコラーゲン臭をマスキングする方法（特許文献３参照）、クロロゲン酸を使用する方法（特許文献４参照）、エチルデカノエートを添加する方法（特許文献５参照）、エチルオクタノエートを添加する方法（特許文献６参照）などが提案されている。また、大豆タンパク、大豆ペプチドの異味・異臭を改善する方法としては、例えば、乾燥大豆蛋白含有食品に茶類ポリフェノール類を添加して風味を改善する方法（特許文献７参照）、大豆製品にシソ抽出物を添加して大豆製品の呈味を改善する方法（特許文献８参照）などが提案されている。 In order to solve the above problems, various methods have been conventionally proposed. Examples of the method for removing the odor of casein and collagen include a method of adding whey minerals to sodium caseinates (see Patent Document 1), and stirring and washing a casein dispersion at a predetermined shear rate to have casein. A method of removing odorous substances by transferring them to alkaline water or the like (see Patent Document 2), a method of masking the collagen odor by containing sucralose (see Patent Document 3), a method of using chlorogenic acid (see Patent Document 4) In addition, a method of adding ethyl decanoate (see Patent Document 5), a method of adding ethyl octanoate (see Patent Document 6), and the like have been proposed. Examples of methods for improving the off-flavor and off-flavor of soy protein and soy peptide include, for example, a method of improving the flavor by adding tea polyphenols to a dry soy protein-containing food (see Patent Document 7), A method for improving the taste of soybean products by adding an extract (see Patent Document 8) has been proposed.
さらに、通常、飲食品には酸味の付与、防腐作用などの効果を期待して酸味料が用いられている。しかしながら、酸味料に由来する酸味や刺激臭が飲食品の風味を損なう場合がある。そこで、このような酸味料に由来する刺激的な酸味を改善するために、例えば、高甘味度甘味剤を甘味の閾値以下の量で用いて酸味をマスキングする方法（特許文献９参照）、植物由来のタンパク質加水分解物を配合する方法（特許文献１０参照）、５’−ウリジル酸ナトリウムおよび／または５’−シチジル酸ナトリウムを添加する方法（特許文献１１参照）などが提案されている。 Furthermore, acidulants are usually used for foods and drinks with the expectation of sourness and antiseptic effects. However, the acidity and pungent odor derived from the acidulant may impair the flavor of the food and drink. Therefore, in order to improve the stimulating sourness derived from such an acidulant, for example, a method of masking sourness using a high-intensity sweetener in an amount below the sweetness threshold (see Patent Document 9), plant A method of blending a derived protein hydrolyzate (see Patent Document 10), a method of adding 5'-sodium uridylate and / or 5'-sodium cytidylate (see Patent Document 11), and the like have been proposed.
上記した従来提案されている動植物タンパク質またはその分解物に由来する異味・異臭の改善方法あるいは酸味に由来する刺激的な酸味の改善方法は、それなりの効果を発揮するものの十分満足できるものではなかった。したがって、本発明の目的は、動植物タンパク質またはその分解物に由来する異味・異臭の改善剤または酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を緩和する酸味の改善剤およびそれらの改善方法を提供することである。 The above-described conventionally proposed methods for improving off-flavors and off-flavors derived from animal and plant proteins or their degradation products, or stimulating sourness derived from sourness, are not satisfactory, although they exhibit some effect. . Therefore, the object of the present invention is to improve the taste and taste of odors derived from animal and plant proteins or degradation products thereof, or foods and drinks, fermented lactic acid bacteria or vinegar beverages containing acidulants. It is to provide improvers and methods for their improvement.
本発明者らは、上記の課題を解決するため鋭意検討した結果、今回、従来、香料成分として使用されているフェニルエチルメチルエーテルを酸味料を含有する飲食品、ヨーグルトなどの乳酸菌発酵物または酢飲料に添加することにより、酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を改善することができることを見出し本発明を完成するに至った。
The present inventors have made intensive studies for solving the above problems, this, conventionally, food or beverage containing an acid seasoning phenyl ethyl methyl ether, which is used as perfuming ingredient, lactic acid bacteria fermentation product, such as yoghurt or It has been found that by adding to a vinegar beverage, the stimulating sourness derived from a food / beverage product containing a sour agent, a fermented lactic acid bacterium or a vinegar beverage can be improved, and the present invention has been completed.
かくして、本発明は、フェニルエチルメチルエーテルを有効成分として含有することを特徴とする酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を緩和する酸味の改善剤を提供するものである。
Thus, the present invention provides a sourness improving agent that alleviates the stimulating sourness derived from a food, beverage, lactic acid bacteria fermented product, or vinegar beverage containing an acidulant characterized by containing phenylethyl methyl ether as an active ingredient. It is to provide.
さらにまた本発明は、酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に対して、フェニルエチルメチルエーテルを０．０１ｐｐｂ〜１０ｐｐｂの割合で配合することを特徴とする酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を緩和する酸味の改善方法を提供するものである。 Furthermore, this invention is the food / beverage containing the sour agent characterized by mix | blending phenylethyl methyl ether in the ratio of 0.01ppb-10ppb with respect to the food / beverage products containing a sour agent, lactic-acid-bacteria fermented material, or a vinegar drink. The method of improving the acidity which relieves the stimulating acidity derived from a product, lactic-acid-bacteria fermented material, or a vinegar drink is provided.
本発明によれば、酸味料を含有する飲食品、ヨーグルトなどの乳酸菌発酵物または酢飲料にフェニルエチルメチルエーテルを添加することにより、酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を緩和することができる。かくして、本発明は、フェニルエチルメチルエーテルを有効成分として含有することを特徴とする酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味を緩和する酸味の改善剤を提供するものである。
According to the present invention, food products containing acid seasoning, by the addition of phenyl ethyl methyl ether lactobacillus fermentation product or vinegar beverages such as yogurt, foods and beverages containing acidulant, the lactic acid bacteria fermentation product or vinegar beverage The stimulating sourness which originates can be relieved. Thus, the present invention provides a sourness improving agent that alleviates the stimulating sourness derived from a food, beverage, lactic acid bacteria fermented product, or vinegar beverage containing an acidulant characterized by containing phenylethyl methyl ether as an active ingredient. It is to provide.
以下、本発明の改善剤についてさらに詳細に説明する。 Hereinafter, the improving agent of the present invention will be described in more detail.
前記したように、本発明の動植物タンパク質またはその分解物に由来する異味・異臭の改善剤または酸味料を含有する飲食品、乳酸菌発酵物または酢飲料に由来する刺激的な酸味の改善剤は、フェニルエチルメチルエーテルを有効成分とし、かかる改善剤を動植物タンパク質またはその分解物を含有する飲食品等または酸味料を含有する飲食品、ヨーグルトなどの乳酸菌発酵物または酢飲料等に添加することにより、それらの不快な異味・異臭または刺激的な酸味が低減されるとともに、さらに、それらの戻り臭も効果的に抑制されるという優れた効果を得ることができる。これらの効果が得られる理由は、フェニルエチルメチルエーテルが動植物タンパク質またはその分解物の異味・異臭成分を変性および不活性化させたり、さらにはフェニルエチルメチルエーテル自体の風味によるマスキング効果によるものと考えられる。 As described above, the stimulant sourness improving agent derived from the food / beverage products, the lactic acid bacteria fermented product or the vinegar beverage containing the taste / odour odor improving agent or acidulant derived from the animal or plant protein of the present invention or a degradation product thereof, By adding phenylethyl methyl ether as an active ingredient and adding such an improving agent to foods and drinks containing animal and plant proteins or degradation products thereof, foods and drinks containing acidulants, fermented lactic acid bacteria such as yogurt, vinegar drinks, etc. These unpleasant nasty taste / odour or stimulating sourness can be reduced, and furthermore, an excellent effect can be obtained in that their return odor is also effectively suppressed. The reason why these effects can be obtained is that phenylethyl methyl ether denatures and inactivates the off-flavor and off-flavor components of animal and plant proteins or their degradation products, and further, is due to the masking effect due to the flavor of phenyl ethyl methyl ether itself. It is done.
本発明の改善剤に使用されるフェニルエチルメチルエーテルは、別名がメチルフェニルエチルエーテルと呼ばれ、通常、フローラル系調合香料などに使用される香料成分であり（印藤元一著「合成香料−化学と商品知識」、化学工業日報社発行、３６５頁）、市販のものを使用することができる。本発明の改善剤では、フェニルエチルメチルエーテルをそのまま直接使用してもよいし、適当な希釈剤もしくは担体との組成物の形態にして使用してもよい。このような希釈剤もしくは担体の例としては、アラビアガム、デキストリン、グルコース、サイクロデキストリン、スクロース等の固体希釈剤もしくは担体、水、エタノール、プロピレングリコール、グリセリン、界面活性剤等の液体希釈剤もしくは担体を挙げることができる。かかる希釈剤もしくは担体を用いてフェニルエチルメチルエーテルを、液状、乳液状、ペースト状、粉末状、顆粒状およびその他の適宜の剤型とすることができる。また、本発明の改善剤の剤型についても、適用対象となる動植物タンパク質またはその分解物、酸味料を含む飲食品等に応じて、適宜決定すればよい。 Phenyl ethyl methyl ether used in the improving agent of the present invention is also called as methyl phenyl ethyl ether, and is a fragrance component usually used in floral-based blended fragrances and the like. And product knowledge ", published by Chemical Industry Daily Co., Ltd., page 365), commercially available products can be used. In the improving agent of the present invention, phenylethyl methyl ether may be used directly as it is, or may be used in the form of a composition with an appropriate diluent or carrier. Examples of such diluents or carriers include solid diluents or carriers such as gum arabic, dextrin, glucose, cyclodextrin, sucrose, etc., liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, surfactants, etc. Can be mentioned. Using such a diluent or carrier, phenylethyl methyl ether can be made into liquid, emulsion, paste, powder, granule and other appropriate dosage forms. In addition, the dosage form of the improving agent of the present invention may be determined as appropriate according to the animal or vegetable protein to be applied or its degradation product, food or drink containing acidulant, and the like.
本発明の改善剤の適用対象となる動植物タンパク質およびその分解物は、動植物性食品に含まれるタンパク質およびその分解物、さらにそれらを含む組成物であり、具体的には、コラーゲン、コラーゲンペプチド、ゼラチン、大豆タンパク、大豆ペプチド、乳タンパクなどを挙げることができる。乳タンパクは、乳汁に含まれる各種のタンパク質およびそれらを含む組成物であり、具体的には、カゼイン、α−ラクトアルブミン、β−ラクトグロブリン、ラクトフェリン、ホエープロテインコンセントレート（ＷＰＣ）、トータルミルクプロテイン（ＴＭＰ）、乳タンパクペプチド等が挙げられる。カゼインには、乳酸カゼイン、酸カゼイン、レンネットカゼイン、カゼイネート、カゼイン分解物を含む。 The animal and plant protein and its degradation product to which the improving agent of the present invention is applied are a protein and its degradation product contained in animal and vegetable foods, and a composition containing them, specifically, collagen, collagen peptide, gelatin , Soy protein, soy peptide, milk protein and the like. Milk protein is various proteins contained in milk and compositions containing them. Specifically, casein, α-lactalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk protein (TMP), milk protein peptide, etc. are mentioned. Casein includes lactate casein, acid casein, rennet casein, caseinate, and casein degradation products.
本発明の適用対象となる酸味料としては、通常、飲食品等に用いられる酸味を感じさせる酸味料であり、例えば、酢酸、プロピオン酸、アジピン酸、クエン酸、グルコノデルタラクトン、グルコン酸、酒石酸、フマル酸、フマル酸一ナトリウム、コハク酸、リンゴ酸、乳酸、リン酸、アスコルビン酸およびその塩などを挙げることができる。また、乳酸菌発酵物としては、例えば、ヨーグルト、クリームチーズ、カッテージチーズ等を挙げることができる。 As the acidulant to which the present invention is applied, it is usually an acidulant that feels the acidity used in foods and drinks, for example, acetic acid, propionic acid, adipic acid, citric acid, gluconodeltalactone, gluconic acid, Examples thereof include tartaric acid, fumaric acid, monosodium fumarate, succinic acid, malic acid, lactic acid, phosphoric acid, ascorbic acid and salts thereof. Examples of fermented lactic acid bacteria include yogurt, cream cheese, and cottage cheese.
本発明の動植物タンパク質またはその分解物、酸味料を含有する飲食品等としては、例えば、栄養食品、健康食品、食肉食品、水産練製品等の各種加工食品；ドレッシング、マヨネーズ、ソース、ケチャップ等の調味料；育児粉乳（全脂粉乳、脱脂粉乳）、ヨーグルト、アイスクリーム、プロセスチーズ、コーヒーホワイトナー等の乳製品；クリームスープ、カレー等の調理食品；乳児用人工乳、豆乳、クリームリキュール、乳清飲料、炭酸飲料、果汁飲料、乳酸菌飲料等の飲料；クリーミングパウダー、ケーキ、クッキー、饅頭、ゼリー、錠菓、キャンディー、スナック製品等の菓子類；うどん、ラーメン、パスタ等の麺類；カプセル製品；化粧品などを挙げることができる。 Examples of foods and drinks containing animal and plant proteins of the present invention or their degradation products and acidulants include various processed foods such as nutritive foods, health foods, meat foods, marine products, dressings, mayonnaise, sauces, ketchups, etc. Seasonings; infant formula (whole milk powder, skim milk powder), yogurt, ice cream, process cheese, coffee whitener and other dairy products; cream soup, curry and other cooked foods; infant formula, soy milk, cream liqueur, milk Beverages such as soft drinks, carbonated drinks, fruit juice drinks, lactic acid bacteria drinks; confectionery such as creaming powder, cakes, cookies, buns, jelly, tablet candy, candy, snack products; noodles such as udon, ramen, pasta; capsule products; And cosmetics.
本発明の効果を得るには、本発明の改善剤を動植物タンパク質またはその分解物、または酸味料を含有する飲食品等に配合すればよく、その配合時期、配合方法等は問わない。本発明の改善剤の使用量は、特に制限されるものではないが、適用対象が動植物タンパク質またはその分解物の場合、動植物タンパク質またはその分解物を含有する飲食品の量に対して、通常、フェニルエチルメチルエーテルが０．０１ｐｐｂ〜１ｐｐｍ、好ましくは０．１ｐｐｂ〜０．１ｐｐｍの範囲となる量である。フェニルエチルメチルエーテルの量が０．０１ｐｐｂ未満では、異味・異臭を抑制する効果がほとんどなく、１ｐｐｍより多いとフェニルエチルメチルエーテル自体の風味が強くなりすぎて不都合が生じる。また、適用対象が植物タンパク質またはその分解物の中で、カゼインまたはコラーゲンを含有する飲食品の場合には、フェニルエチルメチルエーテルに加えてクロロゲン酸を併用することにより相乗的に異味・異臭を改善することができ好適である。かかるクロロゲン酸の使用量としては、カゼインまたはコラーゲンを含有する飲食品の量に対して、通常、０．１ｐｐｍ〜１０ｐｐｍの範囲とすることができる。 In order to obtain the effects of the present invention, the improver of the present invention may be blended with food and drink containing animal and plant proteins or their degradation products, or acidulants, and the blending time, blending method, etc. are not limited. The amount of the improving agent of the present invention is not particularly limited, but when the application target is an animal or vegetable protein or a degradation product thereof, the amount of food or drink containing the animal or vegetable protein or the degradation product is usually The amount of phenylethyl methyl ether is 0.01 ppb to 1 ppm, preferably 0.1 ppb to 0.1 ppm. When the amount of phenylethyl methyl ether is less than 0.01 ppb, there is almost no effect of suppressing off-flavors and off-flavors, and when it exceeds 1 ppm, the flavor of phenylethyl methyl ether itself becomes too strong and disadvantages arise. In addition, in the case of foods and drinks containing casein or collagen among plant proteins or their degradation products, synergistically improving taste and odor by using chlorogenic acid in addition to phenylethyl methyl ether This is preferable. As the usage-amount of this chlorogenic acid, it can usually be set as the range of 0.1 ppm-10 ppm with respect to the quantity of the food / beverage products containing casein or collagen.
また、適用対象が酸味料を含有する飲食品、乳酸菌発酵物または酢飲料の場合、酸味料を含有する飲食品、乳酸菌発酵物または酢飲料の量に対して、通常、フェニルエチルメチルエーテルが０．０１ｐｐｂ〜１０ｐｐｂ、好ましくは０．１ｐｐｂ〜１ｐｐｂの範囲となる量である。フェニルエチルメチルエーテルの量が０．０１ｐｐｂ未満では、刺激的な酸味を緩和する効果がほとんどなく、１０ｐｐｂより多いとフェニルエチルメチルエーテル自体の風味が強くなりすぎて不都合が生じる。 In addition, when the application target is a food or drink containing a sour agent, a fermented lactic acid bacterium or a vinegar drink, phenylethyl methyl ether is usually 0 with respect to the amount of the food or drink containing a sour agent, a fermented lactic acid bacterium or a vinegar drink. 0.01ppb to 10ppb, preferably in an amount ranging from 0.1ppb to 1ppb. When the amount of phenylethyl methyl ether is less than 0.01 ppb, there is almost no effect of alleviating the sour acidity, and when it exceeds 10 ppb, the flavor of phenylethyl methyl ether itself becomes too strong, resulting in inconvenience.
以下、実施例により本発明をさらに具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
実施例１：カゼイン臭の低減効果
脱脂粉乳（カゼインを２７．２重量％含有）８重量％、軟水９２重量％からなる脱脂粉乳溶液に対してフェニルエチルメチルエーテル（以下、改善剤１とする）を下記の表１に記載する割合で添加して、よく訓練されたパネラー１０名によりカゼイン臭を官能評価し、その平均的な評価結果を表１に示す。なお、表１の総合評価の記号は以下のようである。
Example 1: Reduction effect of casein odor Phenyl ethyl methyl ether (hereinafter referred to as improving agent 1) with respect to a skim milk powder solution comprising 8% by weight of skim milk powder (containing 27.2% by weight of casein) and 92% by weight of soft water Were added at the ratios shown in Table 1 below, and the casein odor was subjected to sensory evaluation by 10 well-trained panelists, and the average evaluation results are shown in Table 1. The symbols for comprehensive evaluation in Table 1 are as follows.
総合評価
×：カゼイン由来の不快な臭いを強く感じる。
△：カゼイン由来の不快な臭いをやや感じる。または、改善剤１の風味が強すぎる。
○：カゼイン由来の異味・異臭がよく抑えられている。
Overall evaluation X: An unpleasant odor derived from casein is strongly felt.
Δ: Slightly unpleasant odor derived from casein. Or the flavor of the improving agent 1 is too strong.
○: Casein-derived odors and odors are well suppressed.
表１に示すように、本発明の改善剤１を配合することによりカゼイン由来の不快な異味・異臭を効果的に抑制していた。 As shown in Table 1, the unpleasant taste and odor derived from casein was effectively suppressed by blending the improver 1 of the present invention.
実施例２：コラーゲン臭の低減効果
脱臭コラーゲン（長谷川香料社製、商品名：コラーゲンＴＨ４０−Ｐ ４０重量％含有）３重量％、スリーシュガーＨＦ５５（群栄化学工業社製、商品名）１０重量％、クエン酸０．１９重量％、クエン酸３ナトリウム０．０３重量％、軟水８６．７８重量％からなるコラーゲン溶液に対してフェニルエチルメチルエーテル（以下、改善剤１とする）を下記の表２に記載する割合で添加して、よく訓練されたパネラー１０名によりコラーゲン臭を官能評価し、その平均的な評価結果を表２に示す。なお、表２の総合評価の記号は以下のようである。
Example 2: Collagen odor reducing effect Deodorized collagen (Hasegawa Fragrance Co., Ltd., trade name: Collagen TH40-P containing 40% by weight) 3% by weight, Three Sugar HF55 (Gunei Chemical Industry Co., Ltd., trade name) 10% by weight In the following Table 2, phenylethyl methyl ether (hereinafter referred to as an improving agent 1) was added to a collagen solution consisting of 0.19% by weight of citric acid, 0.03% by weight of trisodium citrate, and 86.78% by weight of soft water. Are added in the proportions described above, and the sensory evaluation of the collagen odor is performed by 10 well-trained panelists, and the average evaluation results are shown in Table 2. The symbols for comprehensive evaluation in Table 2 are as follows.
総合評価
×：コラーゲン由来の不快な臭いを強く感じる。
△：コラーゲン由来の不快な臭いをやや感じる。または、改善剤１の風味が強すぎる。
○：コラーゲン由来の異味・異臭がよく抑えられている。
Comprehensive evaluation X: Unpleasant smell derived from collagen is strongly felt.
Δ: Somewhat unpleasant odor derived from collagen. Or the flavor of the improving agent 1 is too strong.
○: Collagen-derived taste and odor are well suppressed.
表２に示すように、本発明の改善剤１を配合することによりコラーゲン由来の不快な異味・異臭を効果的に抑制していた。 As shown in Table 2, unpleasant taste and odor derived from collagen were effectively suppressed by blending the improver 1 of the present invention.
実施例３：大豆臭の低減効果
大豆タンパク１ｇあたり軟水１９ｇを加えて調製した濃度５重量％の大豆タンパク水溶液に対してフェニルエチルメチルエーテル（以下、改善剤１とする）を０．１ｐｐｍ添加した。改善剤１を添加していない大豆タンパク水溶液をコントロールとして、専門パネラー１０名により風味評価した。その結果、専門パネラー全員が改善剤１を添加した大豆タンパク水溶液はコントロールの大豆タンパク水溶液にある大豆特有の青臭さが格段に抑制されていると評価した。
Example 3: Effect of reducing soybean odor 0.1 ppm of phenylethyl methyl ether (hereinafter referred to as improver 1) was added to a 5 wt% soy protein aqueous solution prepared by adding 19 g of soft water per 1 g of soy protein. . The taste was evaluated by 10 expert panelists using the soy protein aqueous solution to which the improver 1 was not added as a control. As a result, all the professional panelists evaluated that the soy protein aqueous solution to which the improving agent 1 was added had a markedly suppressed soybean-specific blue odor in the control soy protein aqueous solution.
実施例４：酸味の緩和効果
アスコルビン酸０．６重量％を軟水９９．４重量％に溶解した水溶液に対してフェニルエチルメチルエーテル（以下、改善剤１とする）を下記の表３に記載する割合で添加して、よく訓練されたパネラー１０名により酸味を官能評価し、その平均的な評価結果を表３に示す。なお、表３の総合評価の記号は以下のようである。
Example 4: Relaxation effect of sourness In Table 3 below, phenylethyl methyl ether (hereinafter referred to as an improving agent 1) is described with respect to an aqueous solution in which 0.6% by weight of ascorbic acid is dissolved in 99.4% by weight of soft water. The sourness was sensory-evaluated by 10 well-trained panelists, and the average evaluation results are shown in Table 3. The symbols for comprehensive evaluation in Table 3 are as follows.
総合評価
×：アスコルビン酸に由来する刺激的な酸味を強く感じる。
△：アスコルビン酸に由来する刺激的な酸味をやや感じる。または、改善剤１の風味 が強すぎる。
○：アスコルビン酸に由来する刺激的な酸味が緩和されている。
Comprehensive evaluation x: The strong sourness derived from ascorbic acid is strongly felt.
(Triangle | delta): Stimulating acidity derived from ascorbic acid is somewhat felt. Or the flavor of the improving agent 1 is too strong.
○: Stimulating sourness derived from ascorbic acid is alleviated.
表３に示すように、本発明の改善剤１を配合することによりアスコルビン酸に由来する刺激的な酸味が格段に緩和されていた。 As shown in Table 3, the stimulating sourness derived from ascorbic acid was remarkably eased by blending the improving agent 1 of the present invention.
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| JP2004091742A (en) * | 2002-09-03 | 2004-03-25 | Sanei Gen Ffi Inc | Key lime fragrant material and key lime fragrant material-containing food |
| JP2005015686A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Fruit-like flavor composition |
| WO2005110499A1 (en) * | 2004-05-12 | 2005-11-24 | Quest International Services B.V. | Odor reduction compositions |
| JP2006197856A (en) * | 2005-01-20 | 2006-08-03 | Morinaga & Co Ltd | Method for improving flavor of food and drink, food and drink obtained by the method, and flavor improver for food and drink |
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| JP2004091742A (en) * | 2002-09-03 | 2004-03-25 | Sanei Gen Ffi Inc | Key lime fragrant material and key lime fragrant material-containing food |
| JP2005015686A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Fruit-like flavor composition |
| WO2005110499A1 (en) * | 2004-05-12 | 2005-11-24 | Quest International Services B.V. | Odor reduction compositions |
| JP2006197856A (en) * | 2005-01-20 | 2006-08-03 | Morinaga & Co Ltd | Method for improving flavor of food and drink, food and drink obtained by the method, and flavor improver for food and drink |
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