JP5010632B2 - Photodegradation odor masking agent for dairy products, dairy products containing the masking agent, and a method for masking photodegradation odors using the masking agent - Google Patents

Description

  The present invention relates to a photodegradation odor masking agent for dairy products, a dairy product containing the masking agent, and a method for masking a photodegradation odor using the masking agent.

  Dairy products represented by milk and fermented milk contain proteins, fats, vitamins, minerals and the like, are well balanced nutritionally, and are widely consumed due to their good palatability. In addition, in recent years, products in which various functional ingredients are blended with these dairy products have been actively developed. For example, an iron-enriched dairy product for compensating for an iron deficiency causing anemia or the like (Patent Document 1). ) And the like.

  Many of these dairy products are generally displayed in showcases at retail stores and sold under light irradiation, but dairy products filled in light-transmitting containers are exposed to strong light for a long time. As a result, the riboflavin contained in the milk is excited by light irradiation, and along with this, the oxidation of sulfur-containing compounds such as methionine and cysteine is promoted in a chained manner, and the pickled odor-like off-flavor , Light-degraded odor), and the flavor is significantly deteriorated.

  Therefore, as a method for suppressing the occurrence of this photodegradation odor, a method of adding and mixing 0.1 wt% or less ascorbic acid to a dairy product (Patent Document 2), or rutin, morin or a milk-containing acidic beverage A method of adding one or more of quercetin (Patent Document 3) has been proposed.

  However, in recent years, in diversified dairy products, there are cases where the effect of suppressing light-degraded odor cannot be sufficiently obtained by the conventional method, and dairy products in which iron, which is one of the nutritional components, is fortified. In the case of using a polyphenolic antioxidant such as rutin, there is another problem that the color tone changes (it takes on a black color) and impairs the product value. Establishment was required.

Japanese Patent Laid-Open No. 10-225263 JP-A-10-84866 Japanese Patent Publication No. 4-21450 JP 54-84511 A

  Accordingly, an object of the present invention is to provide a novel photodegradation odor masking means capable of suppressing a photodegradation odor caused by light irradiation even in diversified dairy products. More specifically, the present invention provides a novel photodegradation odor masking agent and photodegradation odor masking that can suppress the photodegradation odor caused by light irradiation without changing the color tone even in a dairy product reinforced with iron. Its purpose is to provide a method.

  In order to solve the above-mentioned problems, the present inventors have conducted an extensive search for compounds capable of masking the photodegradation odor in dairy products. As a result, 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxy It has been found that a compound selected from the group consisting of furanones has an excellent masking effect on photodegradation odor.

  And even if it mix | blended with the dairy products which strengthened iron content, these compounds confirmed that the photodegradation odor could be masked without accompanying a color change.

That is, the gist of the present invention is the following (1) to (7).
(1) Photodegradation of a dairy product comprising at least one compound selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone as an active ingredient Odor masking agent.
(2) The photodegradation odor masking agent according to (1), wherein the dairy product is an iron-containing dairy product.
(3) The photodegradation odor masking agent according to any one of (1) and (2), wherein a dairy product or an iron-containing dairy product is filled in a light transmissive container.
(4) A dairy product comprising the photodegradation odor masking agent according to any one of (1) to (3).
(5) The concentration in the dairy product of each of one or more compounds selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone is 0.000001 to 10 ppm. As described above, the dairy product according to (4), wherein the photodegradation odor masking agent according to any one of (1) to (3) is contained.
(6) A photodegraded odor masking method comprising blending the photodegraded odor masking agent according to any one of (1) to (3) into a dairy product.
(7) As a concentration of one or more compounds selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone, 0.000001-10 ppm The deterioration odor masking method according to (6), which is blended in a dairy product so that

  The masking agent of the present invention has an excellent masking effect on the photodegradation odor in dairy products, and in particular, even when blended with iron-containing dairy products, the photodegradation odor is not accompanied by color change. Can be masked.

  Hereinafter, the present invention will be described in detail according to embodiments.

  The photodegradation odor masking agent (hereinafter sometimes referred to as “masking agent”) of the dairy product of the present invention masks the photodegradation odor by blending into the dairy product. The photodegradation odor of the present invention refers to a pickled odor-like off-flavor generated when a dairy product is irradiated with light.

  The masking agent of the present invention comprises at least one compound selected from 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone as an active ingredient.

  Here, 1,3-octanediol is an almost odorless compound and is contained in apples, pears and the like. Further, 5-octene-1,3-diol is a colorless compound having a bitter aroma like tea and contained in apples, pears and the like. Further, dimethylmethoxyfuranone is a colorless compound having a sweet aroma such as dried fruit and liqueur, and is contained in apples, pears, mango fruits and the like.

  1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone, which are active ingredients of the masking agent of the present invention, are all approved to be added to food by the Food Sanitation Law. However, the masking action of the photodegradation odor when any compound is added to the dairy product is not known (see the attachment of the Ministry of Health, Labor and Welfare Food Supervision No. 05220002 and the attachment of the Food Safety Foundation No. 0881001).

  The active ingredient of the masking agent of the present invention, 1,3-octanediol, 5-octene-1,3-diol or dimethylmethoxyfuranone can be obtained by extraction / purification from natural products, or chemical synthesis, What was obtained by any method can be used conveniently.

  For example, when it is obtained by extraction and purification from a natural product, it may be extracted and purified by a conventional method using the natural product as a raw material. Here, the natural product that can be used as a raw material is not particularly limited as long as it contains 1,3-octanediol, 5-octene-1,3-diol, or dimethylmethoxyfuranone. For example, an apple, a pair, a mango fruit, etc. can be mentioned. Examples of the extraction method from the natural product include a method in which the natural product which has not been dried or dried is directly or pulverized and immersed in an aqueous solvent for extraction. The aqueous solvent used at this time is not particularly limited as long as it can be used for food, and examples thereof include ethanol, propylene glycol, and glycerin. Furthermore, as a method of purifying from the extract obtained by the above method, for example, column chromatography can be mentioned.

  1,3-octanediol, 5-octene-1,3-diol or dimethylmethoxyfuranone extracted and purified by a conventional method typified by the above method is directly used as an active ingredient of the masking agent of the present invention. However, the extract also contains 1,3-octanediol, 5-octene-1,3-diol, or dimethylmethoxyfuranone, and can be used as it is as a masking agent of the present invention. . Furthermore, a concentrate or a dried product obtained by heating and evaporating the extract can be used as it is as a masking agent of the present invention.

  Moreover, what is necessary is just to use the normal method for obtaining these compounds, when obtaining by chemical synthesis, For example, the method of patent document 4 can be mentioned.

  1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone obtained by extraction / purification from natural products or chemical synthesis are all substances that are liquid at room temperature, and thus are used in the present invention. It can be used as a masking agent. Furthermore, a preparation prepared by dissolving these compounds in a solvent such as ethanol, propylene glycol, glycerin and the like can also be used as the masking agent of the present invention.

  The masking agent of the present invention thus obtained has an excellent masking effect against the photodegradation odor in dairy products. The amount of the masking agent of the present invention to be blended with the dairy product is not particularly limited, but 1,3-octanediol, 5-octene-1,3-diol and It is preferable to blend so that the concentration of each of the one or more compounds selected from dimethylmethoxyfuranone with respect to the dairy product is 0.000001 to 10 ppm.

  Further, when 1,3-octanediol is used as an active ingredient of the masking agent of the present invention, the concentration of 1,3-octanediol with respect to the dairy product is 0.00001 to 10 ppm from the viewpoint of the masking effect of the photodegradation odor. Furthermore, it is preferable to add the masking agent of the present invention to the dairy product so as to be 0.001 to 10 ppm, and particularly from the viewpoint of the masking effect of the light deterioration odor and the palatability of the dairy product, 0.001 to 0.1 ppm. It is more preferable to mix | blend so that it may become.

  Furthermore, when 5-octene-1,3-diol is used as an active ingredient of the masking agent of the present invention, from the viewpoint of the masking effect of photodegradation odor, 5-octene-1,3-diol can be used for dairy products. It is preferable to mix the masking agent of the present invention into the dairy product so that the concentration is 0.000001 to 1 ppm, and further 0.001 to 1 ppm, particularly from the viewpoint of the masking effect of the photodegradation odor and the palatability of the dairy product. It is more preferable to mix | blend so that it may become 0.001-0.01 ppm.

  Furthermore, when dimethylmethoxyfuranone is used as an active ingredient of the masking agent of the present invention, the concentration of dimethylmethoxyfuranone with respect to the dairy product is 0.000001 to 1 ppm, more preferably 0.0001, from the viewpoint of the masking effect of the photodegradation odor. It is preferable to mix the masking agent of the present invention into dairy products so as to be ˜1 ppm, and in particular from 0.0001 to 0.01 ppm from the viewpoint of masking effect of light deterioration odor and palatability of dairy products More preferably.

  The masking agent of the present invention uses 1,3-octanediol, 5-octene-1,3-diol, or dimethylmethoxyfuranone, which are the active ingredients, alone or in combination of two or more. Although the photodegradation odor of a dairy product can be masked, it is preferable to use it combining all the said 3 types of active ingredients from the point of the masking effect of a photodegradation odor.

  The timing and method for blending the masking agent of the present invention into the dairy product are not particularly limited, and may be blended at any stage during the production of the dairy product. The masking agent may be added directly to the dairy product. It is also possible to prepare a fragrance preparation containing the masking agent of the present invention and add the fragrance preparation to the dairy product. Examples of the fragrance ingredient for food that can be added to the fragrance preparation containing this masking agent include aldehydes, fatty acids, fatty acid higher alcohols, phenols and the like.

  Here, the dairy product in which the masking agent of the present invention is blended refers to milk itself or a product produced from milk as a raw material, and is not particularly limited as long as it is, for example, ( 1) Liquid milk such as cow's milk, goat's milk, sheep milk and soy milk; (2) Reduced milk obtained by dissolving powdered milk such as skim milk powder and whole milk powder in water; (3) Liquid milk or reduced milk (hereinafter referred to as “raw material”) Fermented milk beverage obtained by fermentation with lactic acid bacteria, bifidobacteria, etc. (4) Hard yogurt containing gelatin, agar, etc. in the fermented milk drink; (5) Milk beverage containing the fermented milk beverage and sterilized; (6) Acid milk made acidic by adding an acid component such as organic acid to raw milk.

  When producing a fermented milk beverage that is a dairy product in which the masking agent of the present invention is blended, the raw material milk may be inoculated with microorganisms and fermented. The microorganism used for the production is not particularly limited as long as it is usually a lactic acid bacterium or bifidobacteria used for food production. For example, Lactobacillus casei, Lactobacillus mari, Lactobacillus acidophilus, Lactobacillus Delbrucchi subspices Lactobacillus bacteria such as Bulgaricus, Lactobacillus helveticus; Streptococcus bacteria such as Streptococcus thermophilus; Lactococcus bacteria such as Lactococcus lactis; Lactic acid bacteria, or Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, etc. Mention may be made of bifidobacteria. Among these microorganisms, when using Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus delbrukki subspecies Bulgaricus or Streptococcus thermophilus, the flavor of the milk product containing the masking agent of the present invention is good. preferable. These microorganisms can be used individually by 1 type, and can also be used in combination of 2 or more type.

  Conditions and methods for inoculating raw milk with the above microorganisms and fermenting may be the conditions and methods used for the production of ordinary fermented milk, and are not particularly limited. For example, it may be fermented at a temperature of 30 to 40 ° C. until the pH becomes 3.0 to 5.0, and the method is also appropriately selected from stationary fermentation, stirring fermentation, shaking fermentation, aeration fermentation and the like. Thus, a method suitable for the microorganism used for fermentation may be used.

  When producing acidic milk that is a dairy product in which the masking agent of the present invention is blended, various acid components may be added to the raw milk so that the pH becomes acidic. The acid component that can be used here is not particularly limited as long as it can be used in foods. For example, organic acids such as lactic acid, citric acid, tartaric acid, malic acid, and acetic acid, phosphorus Mention may be made of inorganic acids such as acids.

  Moreover, the masking agent of this invention can be used especially suitably with respect to iron containing dairy products. Here, the iron-containing dairy product refers to the above-described dairy product containing iron. Examples of iron that can be used here include ferric chloride, iron citrate, ammonium iron citrate, sodium ferrous citrate, iron lactate, ferrous pyrophosphate, ferric pyrophosphate, and A ferric pyrophosphate emulsifier coating composition (Patent Document 1) in which ferric pyrophosphate is coated with a specific emulsifying component can be exemplified, and the amount of iron added to the dairy product is not particularly limited. .

  Furthermore, the masking agent of the present invention can also be used for dairy products filled in light transmissive containers. With this light transmissive container, an integrating sphere type light transmittance measuring device ("JIS Handbook 11 Plastic" (Japan Standards Association, issued on April 20, 1987), pages 253 to 255), The light emitted from the light source passes through the test piece (container), and the light after transmission can be detected and measured by the light receiver. For example, glass, synthetic resin, more specifically, polystyrene, polyethylene And containers made of vinyl chloride and polyethylene terephthalate. Moreover, the light transmittance of the light transmissive container measured by the above method is not particularly limited.

  In addition, the masking agent of this invention can be used also with respect to the dairy product which mix | blends various food materials used for normal dairy products. Here, examples of food materials used include sugars, sweeteners, thickeners, emulsifiers, vitamins, fruit juices, flavors, and the like. Specifically, sucrose, glucose, fructose, palatinose Carbohydrates such as xylose and maltose; sugar alcohols such as sorbitol, xylitol, erythritol, palatinit, reduced starch syrup; high-intensity sweeteners such as aspartame, thaumatin, sucralose, acesulfame K, stevia; agar, gelatin, carrageenan, guar gum, Thickeners such as xanthan gum, pectin, locust bean gum, gellan gum; emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, glycerin fatty acid ester, lecithin; vitamins such as vitamin A, vitamin B, vitamin C, vitamin E; Strawberry It can be exemplified strawberry flavor, blueberry flavor, grape flavor, the flavor of such Muscat flavor; juice, blueberry juice, grape juice, fruit juice such as white grape juice.

  EXAMPLES Hereinafter, although a test example and an Example are given and this invention is demonstrated in detail, this invention is not restrict | limited at all by these.

Test example 1
We investigated the effects of antioxidants on the masking of photo-degraded odor and fertility in fermented milk containing iron. First, fermented milk base, syrup and ferric pyrophosphate emulsifier coating composition were mixed to prepare fermented milk containing iron (Comparative Product 1). Moreover, the additive (antioxidant) of Table 1 was added to the comparative product 1, and the comparative products 2-4 were prepared. For the preparation of the comparative product, as a fermented milk base, a sterilized 20% nonfat dry milk solution was inoculated with a seed starter of Streptococcus thermophilus (YIT2001 strain) at 0.2%, and further, Lactobacillus casei (YIT9029 strain) seed starter was inoculated to 0.1%, cultured at 34 ° C. to pH 4.2, and homogenized at 15 MPa using a homogenizer.

  As syrup, 9 g of white grape juice, 18 g of maltitol, 0.18 g of aspartame and 3 g of pectin were dissolved in water to make a total amount of 600 g and then sterilized at 110 ° C. for 3 seconds.

The preparation method of each comparative product is as follows.
A mixture of 400 g of fermented milk base, 600 g of syrup and 2.5 g of ferric pyrophosphate emulsifier coating composition, comparative product 1; mixed with ascorbic acid at a concentration of 0.1% in comparative product 1 Comparison product 2; Comparison product 3 containing a formulation containing a pomegranate-derived polyphenol mixed at a concentration of 0.2% Comparison product 3; Comparison product 1 with a rutin concentration of 0.02% The product thus formulated was designated as Comparative Product 4.

  The iron-containing fermented milk of Comparative products 1 to 4 prepared as described above is filled in a polystyrene light-transmitting container (light transmittance of about 75%), and the degree and preference of light-deteriorating odor is determined by the following method. evaluated.

[Light odor]
After the comparison products 1 to 4 were stored at 10 ° C. for 120 hours while irradiating 1200 Lux light, the light degradation odor of the comparison product 1 was defined as one point, and 10 ° C. and 120 ° C. in the dark. Evaluation was performed by 10 panelists in 7 stages, with the degree of photodegradation odor of the comparative product 1 (hereinafter referred to as the control product 1) stored for a period of time, that is, 7 points with no photodegradation odor.

[Preferences]
Using comparative products 1 to 4 different from those evaluated for the photodegradation odor, and after storing them at 10 ° C. for 120 hours in the dark, the effect of polyphenol and ascorbic acid itself on the flavor of the fermented milk containing iron Evaluation was made by 10 panelists in 7 stages, with an evaluation that the flavor was very bad as 1 point and an evaluation that the flavor was very good as 7 points. In this preference evaluation, by using a comparative product stored in a dark place, the influence of the light deterioration odor on the flavor was eliminated.

  From the results shown in Table 1, it was found that a light-deteriorating odor was produced by irradiating the iron-containing fermented milk with light. Moreover, in the iron containing fermented milk of this test example, it turned out that a photodegradation odor is suppressed by adding ascorbic acid which is an antioxidant, a pomegranate origin polyphenol, or rutin.

Test example 2
Next, the effect of polyphenol antioxidants on the appearance of fermented milk containing iron was examined. Comparative products 1, 3 and 4 prepared in Test Example 1 were stored in the dark at 10 ° C. for 120 hours, and the appearance was freely described. The results are shown in Table 2. As in Test Example 1, the comparative product 1 was stored in the dark at 10 ° C. for 120 hours as the control product 1.

  From the results of Table 2, when iron-containing fermented milk is added with polyphenol-based antioxidant pomegranate-derived polyphenol or rutin, iron in the iron-containing fermented milk reacts with the polyphenol-based antioxidant to cause iron-containing fermentation. It was found that the appearance of the milk was white with a bluish tinge or white with a reddish tinge. Thus, the iron-containing fermented milk with a blackish taste has been significantly impaired in commercial value.

Example 1
A 20% non-fat dry milk solution is sterilized at 120 ° C. for 3 seconds, a Streptococcus thermophilus (YIT2001 strain) seed starter is inoculated to 0.2%, and a Lactobacillus casei (YIT9029 strain) seed starter. Was fermented to a pH of 4.2 at 34 ° C. and homogenized at 15 MPa using a homogenizer to prepare a fermented milk base.

  On the other hand, 9 g of white grape juice, 18 g of maltitol, 0.18 g of aspartame and 3 g of pectin were dissolved in water to make a total amount of 600 g, and then sterilized at 110 ° C. for 3 seconds to prepare a syrup. Comparative product 1 was prepared by mixing 600 g of the resulting syrup with 400 g of fermented milk base and 2.5 g of ferric pyrophosphate emulsifier coating composition. Further, as shown in Table 2 below, 1,3-octanediol, 5-octene-1,3-diol or dimethylmethoxyfuranone was blended into Comparative Product 1 to obtain Working Products 1-3.

  Comparison product 1 and execution products 1 to 3 were filled in a polystyrene light-transmitting container (light transmittance of about 75%), and in the same manner as in Test Example 1, photodegradation odor after light irradiation and preference after storage in the dark Sex was evaluated. In addition, the appearances of Comparative Product 1 and Examples 1 to 3 after storage at 10 ° C. for 120 hours in a dark place were freely depicted. These results are shown in Table 3.

化合物ａ：１,３−オクタンジオール
化合物ｂ：５−オクテン−１,３−ジオール
化合物ｃ：ジメチルメトキシフラノン

Compound a: 1,3-octanediol
Compound b: 5-octene-1,3-diol
Compound c: Dimethylmethoxyfuranone

  From the results shown in Table 3, iron-containing fermented milk is mixed with 0.0001 ppm of any one selected from 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone. It was found that the photodegradation odor could be masked without adversely affecting the flavor of milk. Furthermore, the iron-containing fermented milk has a black appearance even when 0.0001 ppm of any one selected from 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone is added. It was found that the color did not deteriorate.

Example 2
In Comparative Product 1 prepared in Example 1, 1,3-octanediol was blended so as to be 0.0001 to 10 ppm per final product to prepare iron-containing fermented milk of Examples 4 to 10.

  The comparative product 1 and the practical products 4 to 10 were filled in a polystyrene light-transmitting container (light transmittance of about 75%), and in the same manner as in Test Example 1, the photodegraded odor after light irradiation and the preference after storage in the dark Sex was evaluated. The results are shown in Table 4.

  From the results shown in Table 4, it was found that the photodegradation odor can be masked by adding 0.00001 to 10 ppm of 1,3-octanediol to the fermented milk containing iron. Further, when 0.001 to 10 ppm is blended, the masking effect of the photodegradation odor is higher, and particularly when 0.001 to 0.1 ppm is blended, both the masking effect of the photodegradation odor and the palatability are most preferable. I understood it.

Example 3
The comparative product 1 prepared in Example 1 was blended with 5-octene-1,3-diol so that the final product had a concentration of 0.000001 to 1 ppm to prepare the practical products 11 to 17.

  Comparative product 1 and Examples 11 to 17 were filled in a polystyrene light-transmitting container (light transmittance of about 75%), and in the same manner as in Test Example 1, the photodegraded odor after light irradiation and the preference after storage in the dark Sex was evaluated. The results are shown in Table 5.

  From the results of Table 5, it was found that the photodegradation odor can be masked by adding 0.000001 to 1 ppm of 5-octene-1,3-diol to the fermented milk containing iron. Further, when 0.001 to 1 ppm is blended, the masking effect of the photodegradation odor is higher, and particularly when 0.001 to 0.01 ppm is blended, both the masking effect and preference of the photodegradation odor are most preferable. I understood it.

Example 4
The comparative product 1 prepared in Example 1 was blended with dimethylmethoxyfuranone so as to be 0.000001 to 1 ppm per final product to prepare practical products 18 to 24.

  The comparative product 1 and the practical products 18 to 24 are filled in a polystyrene light transmissive container (light transmittance of about 75%), and the light deterioration odor after light irradiation and the taste after storage in the dark are the same as in Test Example 1. Sex was evaluated. The results are shown in Table 6.

  From the result of Table 6, it turned out that a photodegradation odor can be masked by mix | blending 0.0001-1 ppm of dimethylmethoxy furanone with fermented milk containing iron. Further, when 0.0001 to 1 ppm is blended, the masking effect of the photodegradation odor is higher, and particularly when 0.0001 to 0.01 ppm is blended, both the masking effect and preference of the photodegradation odor are most preferable. I understood it.

Example 5
Two or three kinds selected from 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone were blended in Comparative Product 1 prepared in Example 1 as shown in Table 7, and carried out. Articles 25-28 were prepared.

  The comparative product 1 and the practical products 25 to 28 are filled in a polystyrene light-transmitting container (light transmittance of about 75%), and in the same manner as in Test Example 1, the light deterioration odor after light irradiation and the preference after storage in the dark place Sex was evaluated. In addition, the appearances of the comparative product 1 and the working products 25 to 28 after storage at 10 ° C. for 120 hours in a dark place were freely depicted. These results are shown in Table 7.

化合物ａ：１,３−オクタンジオール
化合物ｂ：５−オクテン−１,３−ジオール
化合物ｃ：ジメチルメトキシフラノン

Compound a: 1,3-octanediol Compound b: 5-octene-1,3-diol Compound c: Dimethylmethoxyfuranone

  From the results of Table 7, iron content is obtained by combining two or three kinds selected from 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone, and blending into fermented milk containing iron. It was found that the photodegradation odor could be masked without adversely affecting the flavor of fermented milk. Moreover, it turned out that the masking effect of a photodegradation odor is high when three kinds are added compared with the case where any two kinds of the said compounds are added. Furthermore, the appearance of the fermented milk containing iron is blackish even when two or three selected from 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuranone are blended. It turned out not to deteriorate.

  The masking agent of the present invention can effectively mask a photodegradation odor caused by light irradiation of a dairy product. In addition, the masking agent of the present invention does not deteriorate the appearance of the masking agent into a blackish color even when blended in an iron-containing dairy product.

Therefore, this masking agent can be advantageously used in various dairy products, particularly iron-containing dairy products that cannot contain polyphenol antioxidants, and the obtained dairy products have high commercial value. is there.

that's all

Claims (7)

A photodegradation odor masking agent for dairy products, comprising as an active ingredient at least one compound selected from the group consisting of 1,3-octanediol and 5-octene-1,3-diol.   The photodegradation odor masking agent according to claim 1, wherein the dairy product is an iron-containing dairy product.   The photodegradation odor masking agent according to claim 1 or 2, wherein the dairy product or the iron-containing dairy product is filled in a light-transmitting container.   A dairy product comprising the photodegradation odor masking agent according to any one of claims 1 to 3. 1. One or more compounds selected from the group consisting of 1,3-octanediol and 5-octene-1,3-diol each have a concentration in the dairy product of 0.000001 to 10 ppm. The dairy product according to claim 4, wherein the photodegradation odor masking agent according to any one of items 3 to 3 is contained.   A photodegradation odor masking method comprising blending the photodegradation odor masking agent according to any one of claims 1 to 3 into a dairy product. A photodegradation odor masking agent is added to dairy products so that the concentration of one or more compounds selected from the group consisting of 1,3-octanediol and 5-octene-1,3-diol is 0.000001 to 10 ppm. The method for masking a photodegraded odor according to claim 6, wherein: