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JP-7855096-B2 - Legume protein-derived bean odor masking agent

JP7855096B2JP 7855096 B2JP7855096 B2JP 7855096B2JP-7855096-B2

Inventors

  • 越前谷 一成
  • 大畑 都子
  • 桐村 朋奈

Assignees

  • 三栄源エフ・エフ・アイ株式会社

Dates

Publication Date
20260507
Application Date
20250116
Priority Date
20180531

Claims (7)

  1. A bean-derived bean odor masking agent in a bean protein-containing composition, The bean odor masking agent contains at least one compound selected from the group consisting of group A and group B, and may further contain at least one compound selected from the group consisting of group C, group D, and group F. The substances constituting the beany odor derived from the aforementioned legume protein include hexanal and (E,E)-2,4-decadienal. A bean odor masking agent wherein the total amount of hexanal and (E,E)-2,4-decadienal in the aforementioned bean protein-containing composition is 0.0001 ppm or more; (Group A) 6-methyl-5-hepten-2-one, (Group B) γ-heptalactone, ethyl lactate, γ-hexalactone, (Group C) Acetate acetate, maltol isobutyrate, and diethyl malonate (Group D) γ-butyrolactone, (Group F) Methyl cinnamate and 5(6)-decenoic acid (however, If a compound belonging to group A is contained, it shall contain 0.000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group B is contained, it shall contain 0.0000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group C is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group D is contained, it shall contain 0.0000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If the composition contains compounds belonging to group F, it shall contain at least 0.00000002 parts by mass per 10,000 parts by mass of legume protein in the legume protein-containing composition.
  2. Furthermore, the bean odor masking agent according to claim 1 contains one or more fragrance components.
  3. A fragrance composition comprising a bean odor masking agent as described in claim 1 or 2.
  4. A fragrance composition for addition to a legume protein-containing composition, which contains a bean odor masking agent and a fragrance component, The legume protein-containing composition comprises hexanal and (E,E)-2,4-decadienal, The total amount of hexanal and (E,E)-2,4-decadienal contained in the legume protein-containing composition is 0.0001 ppm or more. The aforementioned bean odor masking agent, A fragrance composition that is a bean-derived bean odor masking agent in the bean protein-containing composition, comprising at least one compound selected from the group consisting of groups A to B, and may further contain at least one compound selected from the group consisting of groups C , D, and F; (Group A) 6-methyl-5-hepten-2-one, (Group B) Ethyl lactate, (Group C) Acetate acetate, maltol isobutyrate, and diethyl malonate (Group D) γ-butyrolactone, (Group F) Methyl cinnamate and 5(6)-decenoic acid (however, If a compound belonging to group A is contained, it shall contain 0.000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group B is contained, it shall contain 0.0000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group C is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group D is contained, it shall contain 0.0000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. A fragrance composition that, when it contains a compound belonging to group F, contains 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition.
  5. A method for masking a bean odor containing hexanal and (E,E)-2,4-decadienal, comprising the step of blending a bean odor masking agent described in any one of claims 1 to 3 or a fragrance composition described in claim 4 into a composition containing bean protein.
  6. A method for producing the above-mentioned food, pharmaceutical, or quasi-drug containing hexanal and (E,E)-2,4-decadienal, comprising the step of incorporating a bean odor masking agent into the food, pharmaceutical, or quasi-drug containing bean protein or its raw material, The total amount of hexanal and (E,E)-2,4-decadienal contained in the food, pharmaceutical, or quasi-drug is 0.0001 ppm or more. The aforementioned bean odor masking agent, A method for masking the bean odor derived from bean protein in a bean protein-containing composition, comprising two compounds belonging to groups A and B below, and possibly further comprising at least one compound selected from the group consisting of groups C and F; (Group A) 6-methyl-5-hepten-2-one, (Group B) Ethyl lactate, (Group C) Acetate acetate, maltol isobutyrate, and diethyl malonate (Group F) Methyl cinnamate and 5(6)-decenoic acid (however, If a compound belonging to group A is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group B is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group C is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If the composition contains compounds belonging to group F, it shall contain at least 0.00000002 parts by mass per 10,000 parts by mass of legume protein in the legume protein-containing composition.
  7. Foods, pharmaceuticals, or quasi-drugs containing legume protein, A food, pharmaceutical, or quasi-drug containing hexanal and (E,E)-2,4-decadienal, which is formulated with a bean odor masking agent, The total amount of hexanal and (E,E)-2,4-decadienal contained in the food, pharmaceutical, or quasi-drug is 0.0001 ppm or more. The aforementioned bean odor masking agent is a bean protein-derived bean odor masking agent in a bean protein-containing composition, comprising two compounds belonging to groups A and B, and further comprising at least one compound selected from the group consisting of groups C and F, for use in food, pharmaceuticals, or quasi-drugs; (Group A) 6-methyl-5-hepten-2-one, (Group B) Ethyl lactate, (Group C) Acetate acetate, maltol isobutyrate, and diethyl malonate (Group F) Methyl cinnamate and 5(6)-decenoic acid (however, If a compound belonging to group A is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group B is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If a compound belonging to group C is contained, it shall contain 0.00000002 parts by mass or more per 10,000 parts by mass of legume protein in the legume protein-containing composition. If the composition contains compounds belonging to group F, it shall contain at least 0.00000002 parts by mass per 10,000 parts by mass of legume protein in the legume protein-containing composition.

Description

[Cross-reference of related applications] This application claims priority under Japanese Patent Application No. 2018-105589, filed on 31 May 2018 (the entire disclosure thereof is incorporated herein by reference). This invention relates to a bean odor masking agent and a method for using the same. More specifically, this invention relates to a bean odor masking agent suitably used to suppress the bean odor (bean odor derived from legume protein) that is perceived when preparing processed foods, pharmaceuticals, or quasi-drugs using bean-derived proteins, and to a method for masking bean odor using the bean odor masking agent. Regarding food products, animal and plant proteins or their hydrolysates (including peptides) have traditionally been used to impart or improve nutrition, physiological functions, or physical properties (foaming, emulsifying, binding, etc.). Among these, soybean proteins or their hydrolysates are particularly well-digested and absorbed, nutritionally superior, low in calories, and possess excellent physiological effects such as lowering triglycerides and cholesterol, making them widely used in various health foods. However, when processed foods, pharmaceuticals, or quasi-drugs are prepared using soy-derived protein, they possess a characteristic odor derived from soybeans. Under these circumstances, it is often desired that processed foods using bean-derived protein have their characteristic odor reduced and exhibit a flavor similar to similar processed foods that do not use bean-derived protein. For this reason, various methods have been proposed to mask (reduce, improve, etc.) the bean odor (sometimes described as a peculiar odor, unpleasant odor, off-odor, etc.) caused by bean proteins. Specifically, all of these methods target the beany odor of soy protein, and methods for masking it include the use of maltitol and arginine (Patent Document 1), spices (Patent Document 2), thaumatin (Patent Document 3), malt extract (Patent Document 4), reducing sugars and amino group-containing compounds (Patent Document 5), trehalose (Patent Document 6), whey protein (Patent Document 7), polyphenols extracted from tea (Patent Document 8), flavor oil extracted by heating vegetables in edible oil (Patent Document 9), ethyl decanoate (Patent Document 10), and melanoidin and egg white hydrolysate (Patent Document 11). However, there is a strong desire to develop a new method that can mask the beany odor caused by legume proteins, not only for soybeans but for legumes in general. Japanese Patent Publication No. 2017-093349Japanese Patent Publication No. 2017-051161Japanese Patent Publication No. 2011-004699Japanese Patent Publication No. 2010-246449Japanese Patent Publication No. 2000-312562Japanese Patent Publication No. 10-066516Japanese Patent Publication No. 08-173050Japanese Patent Publication No. 08-103225Japanese Patent Publication No. 61-274661Japanese Patent Publication No. 2006-197857Japanese Patent Publication No. 03-155759 In this specification, the terms “contains” or “includes” are used to include the terms “consist of” and “consist of only.” Unless otherwise specified, the operations and processes described herein may be carried out at room temperature. In this specification, the term "room temperature" is to be understood in accordance with common technical knowledge and may mean, for example, a temperature within the range of 10°C to 35°C. Unless otherwise indicated, in this specification, “composition containing legume protein (food, pharmaceutical or quasi-drug, etc.)” includes compositions (food, pharmaceutical or quasi-drug, etc.) that contain legume protein and/or its hydrolysates, and further contain oils and/or their hydrolysates that are usually present in small amounts in legume protein powder, etc. Similarly, unless otherwise indicated, in this specification, “bean odor derived from legume protein” includes bean odor derived from legume protein components, their hydrolysates, oils and/or their hydrolysates that are present in small amounts in legume protein powder, etc. The present invention will be described in detail below. (I) Bean odor masking agent The bean odor targeted by the bean odor masking agent of the present invention is, as described above, a bean-derived odor perceived when processed foods, pharmaceuticals, or quasi-drugs are prepared using bean-derived proteins, and masking essentially means masking the odor. In the present invention, "legume protein" (sometimes referred to as "bean-derived protein" in this specification) means a food material whose main component is legume protein, and this includes the above-mentioned food material that contains small amounts of legume-derived oil and fat components, etc., in protein powder, etc. While not limited, bean-derived proteins can include, without limitation, proteins derived from soybeans, peas, chickpeas, flat beans (lentils), kidney beans, broad beans, etc., with proteins derived from soybeans, peas, chickpeas