JP2009159990A - Highly nutritive food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for masking (reducing) harsh taste, bitter taste and odor (unpleasant odor) peculiar to a highly nutritive food and to provide a highly nutritive food, in which harsh taste, bitter taste and odor (unpleasant odor) peculiar to the highly nutritive food is masked, having good flavor and being readily ingestible. <P>SOLUTION: The method for masking unpleasant odor of the highly nutritive food comprises adding sucralose and/or thaumatin to the highly nutritive food such as a thick liquid food or a gel-like food. In the masking method, the amount of sucralose added is preferably 0.0001-0.005 mass%. In the masking method, the amount of thaumatin added is 0.00001-0.001 mass%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for masking an unpleasant odor of a high nutrition food and a masked high nutrition food. More specifically, the present invention relates to a method for masking the taste, bitterness, and odor (unpleasant odor) peculiar to a high-nutrition food, and a high-nutrition food suitable for food and drink masked with the unpleasant odor peculiar to the high-nutrition food.

  High nutrient diets contain high concentrations of nutrients such as proteins, lipids, carbohydrates, minerals and vitamins from the viewpoint of nutrition intake, and contain these in combination, so they are unique to proteins and protein degradation products, lipids, salts and vitamins. The taste, bitterness, and odor (unpleasant odor) of this food has a great influence on the flavor of highly nutritious foods, and it is difficult to ingest. Examples of high-nutrition foods include concentrated liquid foods, high-protein pudding, and vitamin / mineral jelly. These high-nutrition foods are used by elderly and postoperative patients who have difficulty eating large amounts of food. Since daily meals are often taken orally or by tube for the purpose of meal replacement and nutritional supplementation, the influence of high nutritional food flavor on the patient's QOL (Quality Of Life) is significant. As a method for improving the taste, bitterness and odor peculiar to these highly nutritious foods, there are attempts to use a mineral derived from lactic acid bacteria as a mineral used in a concentrated liquid food (Patent Document 1), and to increase the amount of flavor added. However, the improvement effect is still insufficient, and a highly nutritious food having a flavor that is easy to ingest has been eagerly desired.

  Until now, in order to have a delicious intake of foods containing various nutritional ingredients, thaumatin and / or sucralose may be contained in nutritional compositions such as foods used for patients with lifestyle-related diseases such as kidney disease and diabetes. As a method for masking the unpleasant odor and unpleasant taste of foods containing a large amount of nutritional components (Patent Document 2), a specific ratio of acesulfame potassium and thaumatin in 100 ml of beverage (5: 1 to 1000: 1), it is described that an unpleasant odor and an unpleasant taste of a nutritional supplement beverage can be masked by using a specific amount (total amount 0.003 to 0.05% by weight) in combination (Patent Document 3). However, the use of thaumatin and sucralose in high nutrient foods, particularly concentrated liquid foods and gel foods with a high protein content has not been studied. In addition, Patent Document 3 describes a dietary supplement with a high protein content, but the addition of acesulfame potassium is essential, and the masking effect of the unpleasant odor of high nutrient foods by thaumatin and / or sucralose is examined. It has not been.

JP 2006-20600 A JP 2008-72997 A JP 2008-112603 A

  An object of the present invention is to provide a method for masking (reducing) the egg taste, bitterness, and odor (unpleasant odor) peculiar to high nutrition foods, and a high nutrition food that has good flavor and is easy to ingest.

  The present inventor has conducted intensive research to solve the above-mentioned problems. By adding sucralose and / or thaumatin to a highly nutritious food, the egg flavor, bitterness, and smell (unpleasant odor) peculiar to the high nutrition food. ) Can be masked. Furthermore, by adding 0.0001 to 0.005% by mass of sucralose and / or 0.00001 to 0.001% by mass of thaumatin to the highly nutritious food, a particularly good masking effect is exhibited. I found it. Furthermore, it has been found that such a highly nutritious food exerts a remarkable effect on a concentrated liquid food or a gel-like food having a high protein content, particularly a highly nutritious food having a protein content of 1% by mass or more. It came.

The present invention relates to a method for masking an unpleasant odor of a high-nutrition food having the following aspects;
Item 1. A method of masking an unpleasant odor of a highly nutritious food by adding sucralose and / or thaumatin.
Item 2. Item 2. A method for masking an unpleasant odor of a highly nutritive food according to Item 1, wherein the amount of sucralose added is 0.0001 to 0.005 mass%.
Item 2-1. Item 2. A method for masking an unpleasant odor of a highly nutritive food according to Item 1, wherein the amount of sucralose added is 0.0005 to 0.002 mass%.

Item 3. Item 3. The method for masking an unpleasant odor of the highly nutritive food according to Item 1 or 2, wherein the amount of thaumatin added is 0.00001 to 0.001 mass%.
Item 3-1. Item 3. A method for masking an unpleasant odor of a highly nutritive food according to Item 1 or 2, wherein the amount of thaumatin added is 0.00007 to 0.0003 mass%.
Item 3-2. Item 3. A method for masking an unpleasant odor of a high nutrient food according to Item 1 or 2, wherein the amount of thaumatin added is 0.00007 to 0.0002 mass%.
Item 3-3. Item 3. The method for masking an unpleasant odor of the nutritious food according to Item 1 or 2, wherein the amount of thaumatin added when the highly nutritious food is a concentrated liquid food is 0.00007 to 0.0003 mass%.
Item 3-4. Item 3. The method for masking an unpleasant odor of the nutritious food according to Item 1 or 2, wherein the amount of thaumatin added when the highly nutritious food is a concentrated liquid food is 0.00007 to 0.0002 mass%.
Item 3-5. The unpleasant odor of the high nutrient food according to Item 1 or 2, wherein the amount of thaumatin added is 0.0001 to 0.0003 mass% when the high nutrient food is a gel food having a protein content of 1% by mass or more. How to mask.
Item 3-6. The unpleasant odor of the highly nutritive food according to Item 1 or 2, wherein the added amount of thaumatin is 0.00015 to 0.00025 mass% when the highly nutritive food is a gel-like food having a protein content of 1% by mass or more. How to mask.
Item 4. The method of masking the unpleasant odor of the high nutrient food according to claim 1, wherein the content of the protein contained in the high nutrient food is 1% by mass or more.
Claim | item 4-1. The method for masking an unpleasant odor of a high nutritional food according to claim 1, wherein the high nutritional food is a concentrated liquid food or a gel food.

Furthermore, the present invention relates to a highly nutritious food having an improved flavor and a protein content of 1% by mass or more;
Item 5. A highly nutritious food containing 1% by mass or more of protein, characterized by containing sucralose and / or thaumatin.
Item 6. Item 6. The highly nutritive food according to Item 5, wherein the highly nutritive food is a concentrated liquid food or a gel food.
Item 7. Item 7. The highly nutritive food according to Item 5 or 6, wherein the sucralose content is 0.0001 to 0.005 mass%.
Item 7-1. Item 7. The highly nutritive food according to Item 5 or 6, wherein the sucralose content is 0.0005 to 0.002% by mass.

Item 8. Item 8. The nutritious food according to any one of Items 5 to 7, wherein the content of thaumatin is 0.00001 to 0.001% by mass.
Item 8-1. Item 8. The nutritious food according to any one of Items 5 to 7, wherein the content of thaumatin is 0.00007 to 0.0003 mass%.
Item 8-2. Item 8. The nutritious food according to any one of Items 5 to 7, wherein the content of thaumatin is 0.00007 to 0.0002 mass%.
Item 8-3. Item 8. The highly nutritive food according to any one of Items 5 to 7, wherein the content of thaumatin when the highly nutritive food is a concentrated liquid food is 0.00007 to 0.0003 mass%.
Item 8-4. Item 8. The highly nutritive food according to any one of Items 5 to 7, wherein the content of thaumatin when the highly nutritive food is a concentrated liquid food is 0.00007 to 0.0002 mass%.
Item 8-5. Item 8. The highly nutritive food according to any one of Items 5 to 7, wherein the content of thaumatin when the highly nutritive food is a gel food is 0.0001 to 0.0003 mass%.
Item 8-6. Item 8. The highly nutritive food according to any one of Items 5 to 7, wherein the content of thaumatin when the highly nutritive food is a gel food is 0.00015 to 0.00025 mass%.

  ADVANTAGE OF THE INVENTION According to this invention, the high-nutrition food peculiar to a high-nutrition food, the egg taste, bitterness, and smell (unpleasant odor) peculiar to a high-nutrition food can be masked (reduced) remarkably, and the high-nutrition food improved by favorable flavor can be provided. Since the highly nutritious food has a good flavor suitable for eating and drinking, it is possible to improve QOL (Quality Of Life) of intakers including elderly people.

  The present invention relates to a method for remarkably masking the taste, bitterness and odor (unpleasant odor) peculiar to a high nutritional food characterized by adding sucralose and / or thaumatin to the high nutritional food. As a result of exhibiting such a masking effect, it is possible to provide a highly nutritious food having a good flavor suitable for eating and drinking. In particular, it is derived from one or more kinds of unpleasant odor such as protein odor, peptide odor, bean odor, stuffy odor, unpleasant odor derived from milk, salts and vitamins, which are derived from protein blended in high nutrient food and its decomposition products. Unpleasant odors (eg, fat and oil odors) such as oily and fat-derived unpleasant odors (eg, fat and oily odors), as well as nutritional ingredients blended in these highly nutritious foods. The unpleasant odor that occurs can be masked remarkably. Such masking effect is particularly effective for high nutrient foods, particularly for concentrated liquid foods or gel foods with a high protein content. In addition, unpleasant odors caused by complex action with protein-derived unpleasant odors and other nutritional components have been problematic for highly nutritious foods with a protein content of 1% by mass or more. By the method, the egg flavor, bitterness, and odor (unpleasant odor) peculiar to a highly nutritious food can be suppressed effectively.

  The sucralose in the present invention has a structure in which three hydroxyl groups at the 1st and 6th positions of fructose residues and the 4th position of glucose residues in a sucrose molecule are substituted with chlorine molecules (4,1 ', 6'). -Trichloro-4,1 ', 6'-trideoxygalactosucrose), a non-caloric and non-cariogenic high-intensity sweetener with a sweetness of about 600 times that of sucrose (US Pat. No. 1,543,167) ), High heat stability and pH stability, and high quality sweetness. In addition, as sucralose which can be used by this invention, it should just be in the state finally contained in the highly nutritive food, What kind of liquid, powder form, solid form, and granular form may be used.

  In the present invention, sucralose is added in an amount of 0.0001 to 0.005% by mass, preferably 0.0005 to 0.002% by mass, with respect to the highly nutritious food. Odor (unpleasant odor) can be markedly masked.

  On the other hand, the thaumatin used in the present invention is, for example, a substance contained in the temporary seed coat of the fruit of Saumatococcus danieli, a tropical plant belonging to the family Kudukon, and has a sweetness that is about 3000 to 8000 times that of sucrose. It is what is said. It should be noted that the thaumatin used in the present invention only needs to be finally contained in a highly nutritious food, and any form such as liquid, powder, solid, or granule may be used.

  In the present invention, a high nutritional diet is obtained by adding thaumatin to 0.00001 to 0.001% by mass, preferably 0.00007 to 0.0003% by mass, and more preferably 0.00007 to 0.0002% by mass. It is possible to remarkably mask unique egg taste, bitterness and odor (unpleasant odor). Specifically, the amount of thaumatin added when the high nutrient food is a concentrated liquid food is 0.00007 to 0.0003 mass%, preferably 0.00007 to 0.0002 mass%, and the protein content is 1 mass%. In the case of the above-described gel food having a high protein content, the amount of thaumatin added is preferably 0.0001 to 0.0003 mass%. Further, sucralose and thaumatin can be used in combination.

  As a result of exhibiting such a masking effect, it is possible to provide a highly nutritious food having a good flavor suitable for eating and drinking. In particular, an unpleasant odor derived from protein and its decomposition product blended in a highly nutritious food, an unpleasant odor (fatty odor) such as an oxidized odor of fat derived from fats and oils, an egg derived from one or more kinds consisting of salts and vitamins It is possible to provide a highly nutritious food in which taste, bitterness and odor (unpleasant odor) are markedly masked.

  As a masking method, as long as sucralose and / or thaumatin are contained in the final product, the addition time and the addition method are not particularly limited, and a method of adding high nutrient food or a general high nutrition food produced. For example, a method of adding sucralose and / or thaumatin can be used.

  The nutritious food of the present invention has a pH of 3 to 7 and is prepared for comprehensive intake of nutritional components. The nutritional components are selected from proteins, lipids, carbohydrates, minerals, and vitamins. If it is generally considered to be a highly nutritious food, the form is liquid, solid, semi-solid, and the form of use is oral or tube administration Contains the high nutritional food used. It is known that the taste can be felt by the backflow of aroma components due to the gop that occurs after ingesting a highly nutritious food, as well as when taken by tube, as well as when taken orally. Regardless of the form of use, flavoring of a highly nutritious food is considered important. Since the flavor of the highly nutritive food of the present invention is improved satisfactorily, it has an advantage that it can contribute to QOL (Quality Of Life) of ingestors including elderly people.

  Hereinafter, each component constituting the highly nutritious food used in the present invention will be described in detail.

Protein The protein constituting the highly nutritive food of the present invention is not particularly limited as long as it has been conventionally used in foods, and various proteins can be used. Specifically, non-fat dry milk, non-fat soy milk powder, casein, whey protein, whole milk protein, soy protein, wheat protein, degradation products of these proteins, and the like can be mentioned. While these proteins and protein degradation products are essential ingredients for nutrient intake, they have a characteristic odor and a delicious taste derived from each raw material, and uncomfortable feelings remain in the mouth even after eating and drinking. Among them, it is known that protein degradation products have particularly strong taste and bitterness. Moreover, the higher the protein content, the greater the effect on the flavor of the high nutritional food that is the final composition. However, in the present invention, by containing sucralose and / or thaumatin in the high nutrient food, even if it is a high nutrition food having a protein content as high as 1 to 8% by mass, and more than 8% by mass, A major feature is that it is possible to provide a high-nutrition food with a good taste, with a distinctive masking of the peculiar taste, bitterness and unpleasant odor of protein.

Lipids The lipids constituting the highly nutritive food of the present invention are not particularly limited as long as they are generally used for food, and various lipids can be used. Specifically, vegetable oil such as soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, coconut oil, perilla oil, sesame oil and linseed oil, fish oil such as sardine oil and cod liver oil, and long as an essential fatty acid source A chain fatty acid triglyceride (LCT), a medium chain fatty acid triglyceride (MCT), etc. can be mentioned, Preferably it is a medium chain fatty acid triglyceride (MCT) normally having 8 to 10 carbon atoms. While these lipids are important components for nutrient intake, when the content is high, a fat smell (oxidation odor) and a taste are produced, and uncomfortable feelings remain in the mouth even after eating and drinking. The lipid content in the highly nutritive food of the present invention is 10% by mass or less, preferably 8% by mass or less. However, even in a highly nutritive food having a high lipid content, the fat smell derived from lipids. (Oxidized odor) and egg taste can be masked remarkably, and it is possible to provide a highly nutritious food with good flavor.

As carbohydrate constituting the high nutrition of carbohydrates present invention, it can generally be used various saccharides are used as food. Specifically, normal sugars such as monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, sugar alcohols such as xylitol, sorbitol, glycerin and erythritol, polysaccharides such as dextrin and cyclodextrin , Oligosaccharides such as fructooligosaccharide, galactooligosaccharide, and lactosucrose, and the like. Preferably, dextrin can be used. This is because the effect on taste is low in carbohydrates. As content of the carbohydrate in the highly nutritious food of this invention, it is 40 mass% or less, Preferably it is 30 mass% or less.

Minerals and vitamins In the highly nutritive food of the present invention, those generally used for food can be used. For example, if it is a mineral, sodium, potassium, calcium, magnesium, iron, etc. can be added in the form of a salt that is handled as a food additive. If it is a vitamin, vitamin B1, B2, B6, B12, C, D, K, niacin, nicotinamide, pantothenic acid, folic acid, etc. can be used, for example. The amount of minerals and vitamins in the highly nutritious food can be appropriately set according to the recommended amount, guide amount, target amount or upper limit amount described in “Japanese Dietary Intake Standard [2005 version]”. These minerals and vitamins produce bitterness, taste, and odors peculiar to ingredients even when added in very small amounts, but the bitterness, taste, and odor are masked and the flavor is good in the highly nutritive food of the present invention. It is possible to provide a highly nutritious food.

  The present invention also relates to a highly nutritious food having an improved flavor, characterized by having a protein content of 1% by mass or more and containing sucralose and / or thaumatin.

  Each component of the above-described highly nutritious food has a unique taste, bitterness and odor, making it difficult to taste the formulated highly nutritious food. High nutrient foods containing a large number of them in a large amount are even worse in flavor and remain uncomfortable in the mouth after eating and drinking. Among them, the unique odor derived from proteins and protein degradation products has a great influence on the deterioration of the flavor of high nutrient foods. This protein-derived odor can be markedly masked by sucralose and / or thaumatin. In addition to unpleasant odors derived from protein, highly nutritious foods have unique odors that each nutritional component has, for example, fat-specific odors (oxidation odors) and egg flavors, mineral bitterness and egg flavors, and vitamin-specific flavors. Although it also has odors, etc., the present invention makes it possible to provide a highly nutritious food in which the egg taste, bitterness and odor (unpleasant odor) of each of these plural components are markedly masked. In the present invention, the masking effect is suitably exerted on the concentrated liquid food or the gel-like food having a high protein content among the above-mentioned high nutrition foods.

  Examples of the amount of sucralose added to a highly nutritious food having a protein content of 1% by mass or more include 0.0001 to 0.005% by mass. Particularly, when used for concentrated liquid foods and gel foods, 0.0005-0.002 mass% can be mentioned. By adding such an added amount, it is possible to effectively mask a high-nutrition food having the above-mentioned multiple-component taste, bitterness and odor (unpleasant odor).

  Examples of the amount of thaumatin added to a highly nutritious food having a protein content of 1% by mass or more include 0.00001 to 0.001% by mass. In particular, when used for concentrated liquid foods and gel foods, 0.00007-0.0003 mass% can be mentioned. In particular, it is 0.00007 to 0.0003% by mass when used for a concentrated liquid food, more preferably 0.00007 to 0.0002% by mass. 0001-0.0003 mass%, Preferably, 0.00015-0.00025 mass% can be mentioned. By adding such an added amount, it is possible to effectively mask a high-nutrition food having the above-mentioned multiple-component taste, bitterness and unpleasant odor. In particular, thaumatin has a high masking effect on these unpleasant odors. Furthermore, for concentrated liquid foods and gel foods with a high protein content, the masking effect is increased by using the above-mentioned specific addition amount.

  Furthermore, when using sucralose and thaumatin in combination, the amount added to a high nutritional diet with a protein content of 1% by mass or more includes 0.005 to 0.002% by mass of sucralose and 0.0001 to 0.0002% by mass of thaumatin. be able to.

  Hereinafter, the present invention will be described in more detail using experimental examples and examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “% by weight”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation.

Experimental Example 1: Preparation of concentrated liquid food (1)
By adding sucralose and / or thaumatin to commercially available concentrated liquid food A, a concentrated liquid food with improved flavor was prepared. Specifically, sucralose and / or thaumatin added in Table 1 were added to the following concentrated liquid food A (protein content 3.6%), and the masking effect was evaluated.

  Commercial concentrated liquid food A nutritional composition (per 100 ml): energy 100 kcal, protein (degraded product) 3.6 g, lipid 0 g, carbohydrate 21.4 g, sodium 70 mg, potassium 77 mg, calcium 75 mg, magnesium 18 mg, chlorine 105 mg, phosphorus 40 mg, Iron 0.7 mg, Zinc 1.0 mg, Copper 0.05 mg, Manganese 0.022 mg, Sulfur 33 mg, Vitamin A 60 μg RE (retinol equivalent), Vitamin D 0.6 μg, Vitamin E 1.5 mg, Vitamin K 7.5 μg, Vitamin B1 0.5 mg, Vitamin B2 0.25 mg, Niacin 2.5 mg, Vitamin B6 0.25 mg, Folic acid 50 μg, Vitamin B12 0.6 μg, Biotin 12.5 μg, Pantothenic acid 0.5 mg, Vitamin C 50 mg

Table 1 shows that sucralose is 0.0005 to 0.005 mass%, thaumatin is 0.00015 to 0.0003 mass%, and both sucralose and thaumatin are added to the concentrated liquid food within the above-mentioned range, It can mask the peptide odor derived from it significantly, and also masks the egg-like taste and bitterness peculiar to minerals, emphasizes the refreshing feeling of the aftertaste and the standing of fragrance, and has a rich flavor suitable for eating A liquid food was obtained.
In addition, considering that the addition of sweetness derived from sucralose and thaumatin and the rise of flavor (good flavor) are suppressed, the amount of sucralose added is 0.0005 to 0.002%, and the amount of thaumatin added is Examples 1-3, 5, and 7, which are 0.00015% added, were better.

Experimental Example 2: Preparation of concentrated liquid food (2)
By adding sucralose and / or thaumatin to commercially available concentrated liquid food B, a concentrated liquid food with improved flavor was prepared. In detail, the thaumatin of the addition amount of Table 2 was added to the following concentrated liquid food B (protein content 5.3%), and the masking effect was evaluated.

  Commercial concentrated liquid food B Nutritional composition (per 100 ml): Energy 100 kcal, protein 5.3 g, lipid 2.4 g, carbohydrates 14.2 g, dietary fiber 1.7 g, ash content 0.95 g, sodium 175 mg, potassium 150 mg, calcium 75 mg , Magnesium 25 mg, chlorine 120 mg, phosphorus 70 mg, iron 1.6 mg, zinc 1.2 mg, copper 0.07 mg, manganese 0.4 mg, selenium 5 μg, chromium 5 μg, iodine 22 μg, molybdenum 6 μg, vitamin A 65 μg RE (retinol equivalent), Vitamin D 0.7μg, Vitamin E 0.8mg, Vitamin K 5.5μg, Vitamin B1 0.19mg, Vitamin B2 0.22mg, Niacin 1mg, Vitamin B6 0.25mg, Folic acid 40μg, Vitamin B120 5 [mu] g, Biotin 5 [mu] g, pantothenic acid 1 mg, vitamin C 27 mg

  From Table 2, sucralose is 0.0005 to 0.002% by mass, thaumatin is 0.000075 to 0.00015% by mass, and both sucralose and thaumatin are added to the concentrated liquid food within the above-mentioned range, so that the concentrate is concentrated. The protein-derived odor (bean odor) of liquid foods can be suppressed, and the stuffy odor and unpleasant sensation remaining in the mouth are weakened. A thick liquid food was obtained.

Experimental Example 3: Preparation of concentrated liquid food (3)
By adding sucralose and / or thaumatin to commercially available concentrated liquid food C, a concentrated liquid food with improved flavor was prepared. In detail, the thaumatin of the addition amount of Table 3 was added to the following concentrated liquid food C (protein content 6.8%), and the masking effect was evaluated.

  Commercial concentrated liquid food C nutritional composition (per 100 ml): 200 kcal, protein 6.8 g, lipid 6.6 g, carbohydrates 27.9 g, dietary fiber 2.0 g, ash 0.7 g, sodium 260 mg, potassium 100 mg, calcium 90 mg, Magnesium 30 mg, phosphorus 100 mg, iron 2 mg, zinc 1.6 mg, copper 0.16 mg, manganese 0.4 mg, selenium 7 μg, chromium 6 μg, iodine 30 μg, molybdenum 5 μg, vitamin A 120 μg RE (retinol equivalent), vitamin D 1 μg, vitamin E 6 mg, vitamin K 6.8 μg, vitamin B1 0.3 mg, vitamin B2 0.4 mg, niacin 3.2 mg, vitamin B6 0.6 mg, folic acid 100 μg, vitamin B12 1.2 μg, biotin 0.38 μg, punt Phosphate 1.2mg, vitamin C 32mg

  From Table 3, by adding 0.001% by mass of sucralose and 0.00012 to 0.000225% by mass of thaumatin to the concentrated liquid food, it is possible to suppress the unpleasant odor derived from the protein of the concentrated liquid food. The (oxidation) odor, the remaining savory taste, bitterness and oily and fat feeling were weakened, a refreshing feeling was imparted, and a concentrated liquid food with a good flavor suitable for eating was obtained. In addition, when it is desired to reduce the oil and fat feeling derived from the concentrated liquid food, it is desirable to adjust the addition amount of thaumatin within a range not exceeding 0.0002%.

Experimental Example 4: High Protein-Containing Retort Pudding Among the formulations listed in Table 4 below, a composition containing sugar, heat-denatured fine whey protein, gelling agent in water and coconut oil while stirring with a stirrer, and Add the powder mixture of the emulsifier, dissolve with heating and stirring at 80 ° C for 10 minutes, add fragrance, pigment, sucralose, thaumatin (added amount listed in Table 5), correct the total amount of evaporated water, and pass it through a homogenizer. (14700 kPa = 150 kg / cm ² ). This was filled in a container and sterilized by retort at 121 ° C. for 20 minutes to prepare a retort pudding having a high protein content (protein content 5%).

Reference 1: Gel-up * PI-1210P *: Formulation comprising a composition containing locust bean gum, xanthan gum, agar, fermented cellulose Reference 2: 0.15% thaumatin

From Table 4, by adding 0.0005 to 0.002 mass% sucralose, 0.00015 to 0.0003 mass% thaumatin, and adding both sucralose and thaumatin to the high protein purine formulation within the aforementioned range. In addition, a protein odor and a stuffy odor were weakened, a refreshing feeling was imparted to the aftertaste, a retort pudding having a high protein content and a suitable flavor for eating was obtained. In Example 24 in which the amount of thaumatin added was 0.0003%, the flavor of the pudding itself tends to be suppressed. Therefore, in order to make use of the flavor of the pudding, the amount of thaumatin added exceeds 0.00025%. It is preferable to adjust to an amount not added.

  According to the present invention, it is possible to provide a high-nutrition food that is significantly masked (reduced) in the taste, bitterness and odor (unpleasant odor) peculiar to the high-nutrition food and is improved to have a good flavor. Since the highly nutritious food has a good flavor suitable for eating and drinking, it is possible to improve QOL (Quality Of Life) of ingestors including elderly people.

Claims (8)

A method for masking an unpleasant odor of a highly nutritive food, comprising adding sucralose and / or thaumatin. The method for masking an unpleasant odor of a highly nutritive food according to claim 1, wherein the amount of sucralose added is 0.0001 to 0.005 mass%. The method for masking an unpleasant odor of a highly nutritive food according to claim 1 or 2, wherein the amount of thaumatin added is 0.00001 to 0.001 mass%. The method for masking an unpleasant odor of a high nutrient food according to claim 1, wherein the content of the protein contained in the high nutrient food is 1% by mass or more. A highly nutritious food containing 1% by mass or more of protein, characterized by containing sucralose and / or thaumatin. The highly nutritive food according to claim 5, wherein the highly nutritive food is a concentrated liquid food or a gel food. The highly nutritive food according to claim 5 or 6, wherein the sucralose content is 0.0001 to 0.005 mass%. The highly nutritive food according to any one of claims 5 to 7, wherein the content of thaumatin is 0.00001 to 0.001 mass%.