CN117136010A - Deterioration odor inhibitor for emulsified food, emulsified food containing the deterioration odor inhibitor, and their production methods - Google Patents
Deterioration odor inhibitor for emulsified food, emulsified food containing the deterioration odor inhibitor, and their production methods Download PDFInfo
- Publication number
- CN117136010A CN117136010A CN202280028515.5A CN202280028515A CN117136010A CN 117136010 A CN117136010 A CN 117136010A CN 202280028515 A CN202280028515 A CN 202280028515A CN 117136010 A CN117136010 A CN 117136010A
- Authority
- CN
- China
- Prior art keywords
- emulsified food
- water
- emulsified
- deterioration odor
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 616
- 230000006866 deterioration Effects 0.000 title claims abstract description 338
- 239000003112 inhibitor Substances 0.000 title claims abstract description 278
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 215
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 165
- 239000000284 extract Substances 0.000 claims abstract description 127
- 239000000203 mixture Substances 0.000 claims abstract description 76
- 239000007787 solid Substances 0.000 claims abstract description 70
- 238000000605 extraction Methods 0.000 claims abstract description 65
- 238000002156 mixing Methods 0.000 claims description 67
- 238000010438 heat treatment Methods 0.000 claims description 28
- 239000012071 phase Substances 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 18
- 241000392443 Pleurotus citrinopileatus Species 0.000 claims description 15
- 239000003513 alkali Substances 0.000 claims description 15
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 14
- 244000252132 Pleurotus eryngii Species 0.000 claims description 14
- 240000000599 Lentinula edodes Species 0.000 claims description 11
- 239000008346 aqueous phase Substances 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 7
- 240000001080 Grifola frondosa Species 0.000 claims description 5
- 235000007710 Grifola frondosa Nutrition 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 240000007440 Agaricus campestris Species 0.000 claims 1
- 235000004570 Agaricus campestris Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 152
- 235000019634 flavors Nutrition 0.000 abstract description 150
- 239000000654 additive Substances 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 127
- 230000000052 comparative effect Effects 0.000 description 115
- 239000007788 liquid Substances 0.000 description 113
- 235000013310 margarine Nutrition 0.000 description 100
- 239000003264 margarine Substances 0.000 description 99
- 238000011156 evaluation Methods 0.000 description 90
- 238000003860 storage Methods 0.000 description 89
- 238000002360 preparation method Methods 0.000 description 83
- 239000006071 cream Substances 0.000 description 60
- 239000008256 whipped cream Substances 0.000 description 47
- 235000014510 cooky Nutrition 0.000 description 39
- 235000014121 butter Nutrition 0.000 description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 33
- 240000006499 Flammulina velutipes Species 0.000 description 32
- 235000016640 Flammulina velutipes Nutrition 0.000 description 32
- 230000001771 impaired effect Effects 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 29
- 239000002131 composite material Substances 0.000 description 25
- 239000003925 fat Substances 0.000 description 23
- 235000019197 fats Nutrition 0.000 description 23
- 235000013601 eggs Nutrition 0.000 description 22
- 230000001953 sensory effect Effects 0.000 description 21
- 238000009472 formulation Methods 0.000 description 20
- 235000013351 cheese Nutrition 0.000 description 18
- 235000015243 ice cream Nutrition 0.000 description 17
- 239000008268 mayonnaise Substances 0.000 description 17
- 235000010746 mayonnaise Nutrition 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- 235000012830 plain croissants Nutrition 0.000 description 16
- 235000015067 sauces Nutrition 0.000 description 16
- 235000020124 milk-based beverage Nutrition 0.000 description 15
- 235000013618 yogurt Nutrition 0.000 description 15
- 241000208822 Lactuca Species 0.000 description 14
- 235000003228 Lactuca sativa Nutrition 0.000 description 14
- 235000013312 flour Nutrition 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 12
- 239000002904 solvent Substances 0.000 description 12
- 238000003756 stirring Methods 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 8
- 235000008429 bread Nutrition 0.000 description 8
- 239000000945 filler Substances 0.000 description 8
- 235000013322 soy milk Nutrition 0.000 description 8
- 240000001462 Pleurotus ostreatus Species 0.000 description 7
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 244000251953 Agaricus brunnescens Species 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 6
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- 241000894007 species Species 0.000 description 6
- 235000010384 tocopherol Nutrition 0.000 description 6
- 229960001295 tocopherol Drugs 0.000 description 6
- 229930003799 tocopherol Natural products 0.000 description 6
- 239000011732 tocopherol Substances 0.000 description 6
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 4
- 241000218554 Lyophyllum Species 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000005809 transesterification reaction Methods 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 3
- 241000218556 Lyophyllum shimeji Species 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 3
- 235000013734 beta-carotene Nutrition 0.000 description 3
- 239000011648 beta-carotene Substances 0.000 description 3
- 229960002747 betacarotene Drugs 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 3
- 235000020186 condensed milk Nutrition 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 229910001873 dinitrogen Inorganic materials 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- 235000005493 rutin Nutrition 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- IUVCFHHAEHNCFT-INIZCTEOSA-N 2-[(1s)-1-[4-amino-3-(3-fluoro-4-propan-2-yloxyphenyl)pyrazolo[3,4-d]pyrimidin-1-yl]ethyl]-6-fluoro-3-(3-fluorophenyl)chromen-4-one Chemical compound C1=C(F)C(OC(C)C)=CC=C1C(C1=C(N)N=CN=C11)=NN1[C@@H](C)C1=C(C=2C=C(F)C=CC=2)C(=O)C2=CC(F)=CC=C2O1 IUVCFHHAEHNCFT-INIZCTEOSA-N 0.000 description 2
- 241000222501 Agaricaceae Species 0.000 description 2
- 241001327634 Agaricus blazei Species 0.000 description 2
- 244000045069 Agrocybe aegerita Species 0.000 description 2
- 235000008121 Agrocybe aegerita Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241001534815 Hypsizygus marmoreus Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241001492261 Pleurotaceae Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000005868 electrolysis reaction Methods 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- HCZKYJDFEPMADG-TXEJJXNPSA-N masoprocol Chemical compound C([C@H](C)[C@H](C)CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 HCZKYJDFEPMADG-TXEJJXNPSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000020748 rosemary extract Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- PDZKPUQLQNDXMQ-UHFFFAOYSA-M sodium 5-(carbamoyldiazenyl)-6-hydroxy-1-methyl-2,3-dihydroindole-2-sulfonate Chemical compound CN1C(CC2=CC(=C(C=C21)O)N=NC(=O)N)S(=O)(=O)[O-].[Na+] PDZKPUQLQNDXMQ-UHFFFAOYSA-M 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000222485 Agaricales Species 0.000 description 1
- 241000222518 Agaricus Species 0.000 description 1
- 241000222510 Agaricus bitorquis Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000222684 Grifola Species 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 241000221781 Hypocreaceae Species 0.000 description 1
- 241001534813 Hypsizygus Species 0.000 description 1
- 229930187380 Inophyllum Natural products 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241000583978 Lyophyllum fumosum Species 0.000 description 1
- 241001237201 Lyophyllum semitale Species 0.000 description 1
- 241000234533 Lyophyllum sykosporum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000235575 Mortierella Species 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000222350 Pleurotus Species 0.000 description 1
- 241000222351 Pleurotus cornucopiae Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000061457 Solanum nigrum Species 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- HCZKYJDFEPMADG-UHFFFAOYSA-N erythro-nordihydroguaiaretic acid Natural products C=1C=C(O)C(O)=CC=1CC(C)C(C)CC1=CC=C(O)C(O)=C1 HCZKYJDFEPMADG-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000004503 fine granule Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- -1 i.e. Substances 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229960003951 masoprocol Drugs 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a natural source deterioration odor inhibitor for emulsified food, which does not change the color tone of additives, does not damage the original flavor of the emulsified food, can inhibit the deterioration odor of the emulsified food caused by preservation, and provides the emulsified food containing the deterioration odor inhibitor and a manufacturing method thereof. The deterioration odor inhibitor for emulsified food of the present invention contains 0.05 to 100% by weight of solid components contained in a mushroom extract obtained by heat-treating a mixture of mushrooms (wet weight)/alkaline water or water (weight ratio) of 0.05 to 10 at 100 to 150 ℃ under a pressure of 0.05 to 0.3MPa for 0.2 to 5 hours and then removing the extraction residues.
Description
Technical Field
The present invention relates to a deterioration odor inhibitor for emulsified foods.
Background
When the oil-in-water emulsified food such as cream and mayonnaise or the water-in-oil emulsified food such as margarine and butter is stored at a high temperature, under light exposure, under oxygen exposure, etc., a deteriorated odor derived from volatile aldehydes and the like is generated, and the quality is greatly lowered. In the case of oil-in-water emulsified foods, for example, even if the whipped cream is stored at a low temperature, a deteriorated odor is generated by illumination of the storefront and contact with oxygen, and the original milk flavor is reduced. In addition, mayonnaise has a deteriorated smell, and the original flavor is deteriorated or the sour taste is enhanced. In addition, among water-in-oil emulsified foods, for example, margarine, even when stored at low temperature, flavor deteriorates over time. Further, the bread and cake produced by kneading butter have a deteriorated smell in a short period of time due to illumination of the store front and contact with oxygen, and the original butter flavor is reduced.
For the purpose of suppressing such a deteriorated odor, natural tocopherol has been conventionally used, but there is a problem in that the tocopherol itself is colored after oxidation due to storage, and the original flavor of foods is impaired. In addition, synthetic antioxidants such as butylated hydroxyanisole, dibutylhydroxytoluene, and nordihydroguaiaretic acid are used, but in recent years, it is desired not to use these synthetic antioxidants with an increase in consumer awareness of safety.
Patent document 1 discloses a whipped cream containing tocopherol, tea extract, and at least 1 selected from enzyme-treated rutin extract, gallic acid, rosemary extract, and specific amounts of gelatin and fat, in order to suppress deterioration of flavor due to light irradiation. However, since the whipped cream contains tocopherol and tea leaf extract as essential components, the color tone changes, and the original flavor of the whipped cream is impaired. The same applies to enzyme-treated rutin extracts, gallic acid, rosemary extracts.
Patent document 2 discloses a plastic oil composition containing butter-derived oil to which a polyphenol antioxidant such as tocopherol, rutin, and bayberry is added in order to suppress flavor change due to storage under exposure. However, since the above-mentioned plastic oil and fat composition contains tocopherol and a polyphenol-based antioxidant as essential components, the color tone changes, and the original flavor of the plastic oil and fat composition is also impaired.
Prior art literature
Patent literature
Patent document 1: japanese patent laid-open publication No. 2011-152082
Patent document 2: japanese patent laid-open No. 2007-143430
Disclosure of Invention
Problems to be solved by the invention
The purpose of the present invention is to provide a natural-source deterioration odor inhibitor for emulsified foods, which is free from changes in color tone due to additives, does not impair the original flavor of the emulsified foods, and can suppress deterioration odor of the emulsified foods due to storage, and to provide emulsified foods containing the deterioration odor inhibitor, and a method for producing the same.
Means for solving the problems
The present inventors have made intensive studies to solve the above problems, and as a result, have found that by adding a specific amount of a solid component contained in an extract of mushrooms extracted under specific conditions to an emulsified food, the deterioration of odor of the emulsified food due to storage can be suppressed without changing the color tone of the additive and without impairing the original flavor of the emulsified food, and have completed the present invention.
That is, the first aspect of the present invention relates to a deterioration odor inhibitor for emulsified foods, which comprises 0.05 to 100% by weight of solid content contained in an extract of mushrooms, wherein the extract of mushrooms is obtained by heat-treating a mixture of mushrooms (wet weight)/alkaline water or water (weight ratio) at 100 to 150 ℃ for 0.2 to 5 hours at a pressure of 0.05 to 0.3MPa, and then removing extraction residues.
As an embodiment thereof, the present invention relates to a deterioration odor inhibitor for emulsified foods, wherein the mushrooms are at least 1 selected from the group consisting of flammulina velutipes, shiitake mushrooms, pleurotus citrinopileatus, crab-flavored mushrooms, lentinus edodes, pleurotus eryngii, and jerusalem artichoke; the emulsified food is an oil-in-water type emulsified food, and the emulsified food is a deteriorated odor inhibitor; the emulsified food is a degradation odor inhibitor for emulsified food, which is a water-in-oil emulsified food.
The second aspect of the present invention relates to an emulsified food containing the deterioration odor inhibitor for emulsified food, wherein the content of solid content contained in the mushroom extract is 0.000001 to 0.025 wt% based on the whole emulsified food.
The third invention of the present invention relates to a food using the above emulsified food.
The fourth invention of the present invention relates to a method for producing a deterioration odor inhibitor for emulsified foods, wherein mushrooms are mixed with alkaline water or water so that the ratio of mushrooms (wet weight)/alkaline water or water (weight ratio) is 0.05 to 10 to obtain a mixture, and the mixture is heated at 100 to 150 ℃ under a pressure of 0.05 to 0.3MPa for 0.2 to 5 hours to remove extraction residues. As an embodiment thereof, the present invention relates to a method for producing a deterioration odor inhibitor for an emulsified food, wherein the emulsified food is an oil-in-water emulsified food; and a method for producing a deterioration odor inhibitor for the emulsified food, wherein the emulsified food is a water-in-oil emulsified food.
The fifth aspect of the present invention relates to a method for producing an emulsified food containing a deterioration odor inhibitor for an emulsified food, wherein a mushroom is mixed with alkaline water or water so that the ratio of the mushroom (wet weight)/alkaline water or water (weight ratio) is 0.05 to 10 to obtain a mixture, the mixture is heated at 100 to 150 ℃ under a pressure of 0.05 to 0.3MPa for 0.2 to 5 hours, and then the extraction residue is removed to obtain the deterioration odor inhibitor for an emulsified food, and the deterioration odor inhibitor for an emulsified food is mixed with a raw material of an aqueous phase and/or an oil phase of an emulsified food before emulsification by homogenization so that the content of solid components contained in the mushroom extract is 0.000001 to 0.025 wt% in the whole emulsified food, and then the mixture is emulsified by homogenization.
Effects of the invention
According to the present invention, it is possible to provide a natural-derived deterioration odor inhibitor for emulsified foods, which does not cause a change in color tone due to an additive, does not impair the original flavor of the emulsified foods, and can suppress deterioration odor of the emulsified foods due to storage, an emulsified food containing the deterioration odor inhibitor, and a method for producing the same.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail.
The deterioration odor inhibitor for emulsified foods of the present embodiment is an additive to be used for emulsified foods. By adding the deterioration odor inhibitor for emulsified food to emulsified food, deterioration odor generated with time during storage of emulsified food can be suppressed.
The deterioration odor inhibitor for emulsified food according to the present embodiment contains an extract of mushrooms obtained by heat-treating a mixture containing mushrooms and alkaline water or water at a specific mixing ratio for a specific time at a specific temperature and a specific pressure, and then removing the extraction residue, which means that the deterioration odor inhibitor contains a specific amount of solid components contained in the extract of mushrooms.
The mushrooms are not particularly limited as long as they are edible, and examples thereof include needle mushrooms, dance mushrooms, pleurotus citrinopileatus, crab-flavor mushrooms, pleurotus eryngii, and mushroom, and at least 1 selected from them is preferably used. From the viewpoints of the effect of suppressing the deterioration odor of emulsified foods, the raw material cost of mushrooms, and the flavor of mushrooms themselves, flammulina velutipes, dancing mushrooms, pleurotus citrinopileatus, and crab-flavor mushrooms are more preferable, flammulina velutipes, dancing mushrooms, and pleurotus citrinopileatus are more preferable, flammulina velutipes and dancing mushrooms are particularly preferable, and flammulina velutipes is most preferable.
The flammulina velutipes are Flammulina velutipes kinds which are one kind of mushrooms of the family of the genus Mortierella. For example, commercially available needle mushrooms which are artificially cultivated white and bean sprouts, brown-colored needle mushrooms obtained by crossing a wild species with white needle mushrooms of cultivated species, wild species, and the like can be used. The above commercially available needle mushrooms are generally eaten and can be easily obtained.
The Grifola frondosa is a species of mushroom belonging to genus Grifola of family Hypocreaceae. As a closely related species of the agrocybe aegerita, white agrocybe aegerita is also included. As the mushroom, either fruit body or mycelium can be used.
The Pleurotus citrinopileatus is Pleurotus cornucopiae var. Citrinopileatus which is one of Pleurotaceae mushrooms. Natural mushrooms, artificially cultivated mushrooms may be used.
The Hypsizygus marmoreus refers to Lyophyllum shimeji (Lyophyllum sykosporum) belonging to Lyophyllum, lyophyllum inophyllum (Lyophyllum semitale), lyophyllum decastes (Lyophyllum fumosum), lyophyllum shimeji (Lyophyllum shimeji), lyophyllum decastes (Lyophyllum decastes), lyophyllum silvery (Lyophyllum cnnatum) and Hypsizygus marmoreus (Hypsizigus marmoreus) belonging to Hypsizygus. Natural mushrooms, artificially cultivated mushrooms may be used.
The Lentinus edodes is a Lentinula edodes seed which is one kind of Lentinus edodes of Agaricaceae, agaricales. Natural mushrooms, artificially cultivated mushrooms may be used.
The Pleurotus eryngii is Pleurotus eryngii kinds of mushrooms belonging to Pleurotus genus of Pleurotaceae family. Natural mushrooms, artificially cultivated mushrooms may be used.
The Agaricus blazei Murill is one of Agaricus blazei Murill belonging to genus Agaricus of family Agaricaceae. The variety of the mushroom is not particularly limited, and Agaricus bisporus kinds of white, gray, cream, brown, agaricus bitorquis kinds of mushroom can be exemplified, and any can be preferably used. Natural mushrooms, artificially cultivated mushrooms may be used.
The extraction solvent used for obtaining the mushroom extract is preferably alkaline water or water. From the viewpoint of the effect of suppressing the bad smell of the emulsified food, alkali water is more preferable.
The alkaline water is usually an alkaline water called by various names such as electrolysis alkaline water, strong alkaline ion water, and super alkaline water. The alkaline water can be produced by electrolysis of tap water or electrolyte-containing water. In addition, an electrolytic alkaline water which has been commercially sold by several companies as a byproduct of an acidic water producing machine for home use and industrial use can be used.
The pH of the alkaline water is preferably 8 to 14, more preferably 8.8 to 12, and even more preferably 9.2 to 9.9 from the viewpoint of the effect of suppressing the bad smell of the emulsified food.
The alkali water or water may contain ethanol as long as the effect of the present invention is not impaired. The content of ethanol is preferably 95% by weight or less, more preferably 49% by weight or less, still more preferably 25% by weight or less, still more preferably 20% by weight or less, particularly preferably 5% by weight or less, and most preferably none of the ethanol is contained in the aqueous alkali or the water from the viewpoint of the effect of suppressing the deterioration smell of the emulsified food.
The amount of the alkaline water or water to be used is preferably such that the ratio of the mushroom (wet weight)/the alkaline water or water (weight ratio) is 0.05 to 10, more preferably 0.08 to 5, still more preferably 0.14 to 1. If the weight ratio is less than 0.05, the effect of suppressing the deteriorated odor of the emulsified food may not be sufficiently obtained. If the weight ratio is more than 10, the extraction efficiency may be deteriorated, and the production cost of the deterioration odor inhibitor for emulsified food may be increased. The weight of the mushrooms is wet, but the mushrooms may be fresh mushrooms or dried mushrooms. However, when the dried mushrooms are used, the weight ratio is calculated not by the weight of the dried mushrooms but by the wet weight when the mushrooms are fresh.
In order to obtain the mushroom extract, it is preferable that the mixture of the mushrooms with the alkali water or water is heated at a specific temperature and a specific pressure for a specific time.
The temperature of the heat treatment is preferably 100 to 150 ℃, more preferably 110 to 140 ℃, and even more preferably 120 to 135 ℃. If the heating temperature is lower than 100 ℃, the extraction efficiency may be deteriorated or the effect of suppressing the deteriorated odor of the emulsified food may not be sufficiently obtained. In addition, if the heat treatment temperature is higher than 150 ℃, special pressurizing equipment is required, and thus the extraction method may become complicated.
The pressure of the heat treatment is preferably 0.05 to 0.3MPa, more preferably 0.1 to 0.3MPa, and still more preferably 0.15 to 0.2MPa. If the heat treatment pressure is less than 0.05MPa, the extraction efficiency may be deteriorated or the effect of suppressing the bad smell of the emulsified food may not be sufficiently obtained. In addition, if the heat treatment pressure is higher than 0.3MPa, special pressurizing equipment is required, and thus the extraction method may become complicated. The above pressure means gauge pressure, and is relative pressure at zero atmospheric pressure.
The time of the heat treatment is preferably 0.2 to 5 hours, more preferably 1 to 3 hours, and still more preferably 1.5 to 2 hours. If the heating treatment time is less than 0.2 hours, the extraction efficiency may be deteriorated or the deterioration odor suppressing effect on the emulsified food may not be sufficiently obtained. In addition, if the heating treatment time is more than 5 hours, the effect of suppressing the bad smell of the emulsified food reaches a limit even though it takes time for extraction, and as a result, the extraction efficiency may be deteriorated.
After the completion of the heat treatment, the mushroom extraction residue is removed, whereby a liquid mushroom extract can be obtained, and the mushroom extract can be used as a deterioration odor inhibitor for emulsified foods. The method for removing the extraction residue is not particularly limited, and examples thereof include filtration, centrifugal separation, sedimentation separation, and compression. In addition, the mushroom extract may be a concentrated concentrate or a diluted dilution. The solvent used in the dilution may be alkaline water or water, or may be a solvent other than alkaline water or water, i.e., ethanol, propylene glycol, or the like.
From the viewpoint of improving the extraction efficiency, the mushrooms may be subjected to a hot water-immersion treatment before the above-mentioned heat treatment is performed. Specifically, it is preferable to impregnate mushrooms with hot water at 70 to 100℃for 0.2 to 5 hours under normal pressure and then to carry out the heat treatment.
The temperature of the hot water is more preferably 85 to 100 ℃, and still more preferably 95 to 100 ℃, from the viewpoint of improving the extraction efficiency.
The time for the above-mentioned impregnation is more preferably 0.2 to 3 hours, still more preferably 0.5 to 2 hours, and particularly preferably 1 to 2 hours, from the viewpoint of improving the extraction efficiency.
The form of the deterioration odor inhibitor for emulsified food may be a solid component obtained by drying the extract. The shape of the solid component is not particularly limited, and may be a powder, a granule, a block, or the like. Examples of excipients that can be used to obtain the solid component include dextrin, lactose, starch, and white sugar. The deterioration odor inhibitor for emulsified food is preferably in a liquid form from the viewpoints of metering and ease of handling.
The deterioration odor inhibitor for emulsified food may further contain solid components contained in the mushroom extract, and alkali water or other components other than water, regardless of the form thereof. Such other components are not particularly limited as long as the effects of the invention are not impaired, and examples thereof include solvents other than alkali water or water, alcoholic beverages, extracts derived from animals and plants (excluding extracts of mushrooms), saccharides, oils and fats, salts, seasonings, spices, perfumes, coloring materials, emulsifiers, antioxidants, and the like.
By adding the deterioration odor inhibitor for emulsified food to the emulsified food, deterioration odor generated with time during storage of the emulsified food, specifically, deterioration odor of oil and fat caused by oxidation of the oil and fat in the food can be suppressed. The emulsified food product described above constitutes one embodiment of the present invention.
The deterioration odor inhibitor for emulsified food contains a solid component contained in the mushroom extract, and the content thereof is preferably 0.05 to 100% by weight, more preferably 0.1 to 60% by weight, and even more preferably 0.1 to 40% by weight, of the entire deterioration odor inhibitor for emulsified food from the viewpoint of the deterioration odor inhibiting effect on emulsified food.
The emulsified food includes an oil-in-water emulsified food in which the dispersed phase is oil and the continuous phase is water, and a water-in-oil emulsified food in which the dispersed phase is water and the continuous phase is oil, and the deterioration odor inhibitor for emulsified food can be suitably used as either an oil-in-water emulsified food or a water-in-oil emulsified food.
Specific examples of the oil-in-water emulsified food include, but are not particularly limited to, whipped cream selected from the group consisting of whipped cream and whipped cream; wrapping or filling butter for making cake or bread; cream for cooking; cream for beverage; mayonnaise; flour paste; dairy products such as fresh cream, ice cream, yogurt, milk beverage, condensed milk, and cream cheese; and at least 1 of soymilk, etc. Examples of the mixture of 2 or more kinds include whipped cream and whipped compound butter obtained by whipping a mixture of whipped cream and fresh cream.
Specific examples of the water-in-oil emulsified food include, but are not particularly limited to, at least 1 selected from margarine, butter cream, butter, french lettuce sauce, chocolate cream, and the like. Examples of the mixture of 2 or more kinds include composite margarine, which is a mixture of margarine and butter.
In the emulsified food, the content of the solid content contained in the mushroom extract is preferably 0.000001 to 0.025% by weight based on the whole emulsified food. If the content of the solid content contained in the mushroom extract is less than 0.000001 wt%, the deterioration odor suppressing effect on the emulsified food may not be sufficiently obtained. If the amount is more than 0.025% by weight, the effect of suppressing the deteriorated odor of the emulsified food may be limited, and the emulsified food may be given a flavor of mushrooms as a raw material of the deteriorated odor inhibitor for the emulsified food.
The case where the emulsified food is an oil-in-water emulsified food will be described. In the oil-in-water emulsified food, the content of the solid component contained in the mushroom extract is preferably 0.000001 to 0.025 wt%, more preferably 0.00001 to 0.02 wt%, still more preferably 0.000015 to 0.005 wt%, particularly preferably 0.00002 to 0.003 wt%, and most preferably 0.0005 to 0.003 wt% based on the whole oil-in-water emulsified food.
When the mushroom extract is a needle mushroom extract, the content of the solid content contained in the needle mushroom extract is preferably 0.000001 to 0.025 wt%, more preferably 0.00005 to 0.01 wt%, even more preferably 0.0001 to 0.005 wt%, particularly preferably 0.0002 to 0.003 wt%, and most preferably 0.0005 to 0.003 wt% of the whole oil-in-water emulsified food.
When the mushroom extract is a shiitake mushroom extract, the content of the solid content contained in the shiitake mushroom extract is preferably 0.000005 to 0.01% by weight based on the whole oil-in-water emulsified food.
When the mushroom extract is a pleurotus citrinopileatus extract, the content of the solid content contained in the pleurotus citrinopileatus extract is preferably 0.000005 to 0.01% by weight based on the whole oil-in-water emulsified food.
When the mushroom extract is a hypsizigus marmoreus extract, the content of the solid content contained in the hypsizigus marmoreus extract is preferably 0.00001 to 0.01% by weight based on the whole oil-in-water emulsified food.
When the mushroom extract is a mushroom extract, the content of the solid content contained in the mushroom extract is preferably 0.00001 to 0.004 wt% in the whole oil-in-water emulsified food.
When the mushroom extract is a pleurotus eryngii extract, the content of the solid component contained in the pleurotus eryngii extract is preferably 0.000015 to 0.01% by weight based on the whole oil-in-water emulsified food.
When the mushroom extract is an oyster mushroom extract, the content of the solid content contained in the oyster mushroom extract is preferably 0.00001 to 0.005% by weight based on the whole oil-in-water emulsified food.
The case where the emulsified food is a water-in-oil emulsified food will be described. In the water-in-oil emulsified food, the content of the solid component contained in the mushroom extract is preferably 0.000001 to 0.025 wt%, more preferably 0.000004 to 0.025 wt%, still more preferably 0.00001 to 0.02 wt%, still more preferably 0.00004 to 0.01 wt%, particularly preferably 0.00008 to 0.005 wt%, and most preferably 0.0003 to 0.0048 wt% based on the whole water-in-oil emulsified food.
When the mushroom extract is a needle mushroom extract, the content of the solid content contained in the needle mushroom extract is preferably 0.000004 to 0.025 wt%, more preferably 0.00005 to 0.02 wt%, even more preferably 0.0001 to 0.02 wt%, particularly preferably 0.0002 to 0.005 wt%, and most preferably 0.0003 to 0.0048 wt% in the whole water-in-oil emulsified food.
In the case where the mushroom extract is a Maitake Mushroom extract, the content of the solid content contained in the Maitake Mushroom extract is preferably 0.00001 to 0.01% by weight based on the whole water-in-oil emulsified food.
When the mushroom extract is a pleurotus citrinopileatus extract, the content of the solid content contained in the pleurotus citrinopileatus extract is preferably 0.00001 to 0.01% by weight based on the whole water-in-oil emulsified food.
When the mushroom extract is a hypsizigus marmoreus extract, the content of the solid component contained in the hypsizigus marmoreus extract is preferably 0.00001 to 0.01% by weight based on the whole water-in-oil emulsified food.
When the mushroom extract is a mushroom extract, the content of the solid content contained in the mushroom extract is preferably 0.000015 to 0.004 wt% in the whole water-in-oil emulsified food.
When the mushroom extract is a pleurotus eryngii extract, the content of the solid component contained in the pleurotus eryngii extract is preferably 0.000015 to 0.01% by weight based on the whole water-in-oil emulsified food.
When the mushroom extract is an oyster mushroom extract, the content of the solid content contained in the oyster mushroom extract is preferably 0.00002 to 0.005% by weight based on the whole water-in-oil emulsified food.
One embodiment of the present invention relates to a food using the above emulsified food as a raw material. The food product may also enjoy the effects of the present invention.
Examples of the food using the oil-in-water emulsified food as a raw material among the above emulsified foods include pastries or breads prepared using a pastry or a breading cream; stew, soup and white sauce prepared from cream; beverages such as coffee beverages, cocoa beverages, milkshakes, drinkable yogurt, and smoothies prepared from cream for beverages; sauce made with mayonnaise; food prepared from oil-in-water emulsified dairy products such as fresh butter, ice cream, yogurt, milk beverage, condensed milk, cream cheese, etc.
Examples of the food using the water-in-oil emulsified food among the above emulsified foods include cakes and breads prepared by wrapping or sandwiching margarine and butter and decorating butter cream, and cooking sauces such as white sauce and douglas sauce prepared using margarine and butter.
The following illustrates a method for producing the deterioration odor inhibitor for emulsified foods according to the present invention. First, mushrooms are mixed with alkaline water or water so that the ratio of mushrooms (wet weight)/alkaline water or water (weight ratio) is 0.05 to 10. The mixed mixture is preferably subjected to a heat treatment at 100 to 150 ℃ for 0.2 to 5 hours, and then the mushroom extraction residue is removed, whereby a mushroom extract can be obtained, and the mushroom extract can be used as the deterioration odor inhibitor for emulsified foods of the present invention, either directly or after concentration, dilution or solidification. Preferably, the temperature is cooled to-40 to 50 ℃ before and after removal of the mushroom extraction residue.
In addition, from the viewpoint of further improving the extraction efficiency, the pressure at the time of the heat treatment is preferably 0.05 to 0.3MPa, more preferably 0.1 to 0.3MPa, and still more preferably 0.15 to 0.2MPa. If the pressure during the heat treatment is outside the above range, the effect of improving the extraction efficiency as expected may not be obtained. The above pressure means gauge pressure, and is relative pressure at zero atmospheric pressure.
The following illustrates a method for producing an emulsified food to which the above-described deterioration odor inhibitor for an emulsified food is added. First, the deterioration odor inhibitor for emulsified food is obtained by mixing the raw material of the aqueous phase and/or oil phase of the emulsified food before being emulsified by homogenization so that the content of the solid component contained in the mushroom extract is 0.000001 to 0.025 wt% based on the whole emulsified food, and then homogenizing and emulsifying. The deterioration odor inhibitor for emulsified food may be added after homogenization.
The method of using the emulsified food as a raw material for food is not particularly limited, and may be according to a usual method. For example, the emulsified food may be added to other food materials and mixed during or after the production of the food.
Examples
The present invention will be described in more detail with reference to the following examples, which are not intended to limit the scope of the invention. In the examples, "parts" and "%" are based on weight.
The raw materials used in examples and comparative examples are shown below. Among the following raw materials, A2) and B21), A7) and B15), a 15) and B3), a 17) and B6), a 35) and B8) are the same raw materials although different symbols are used for convenience.
A1 (strain) Zhong Hua, "palm kernel oil" (melting point rising: 27 degree centigrade
A2 (strain) Zhong Hua, "hydrogenated palm kernel oil" (melting point: 40 ℃ C.)
A3 (strain) Zhong Hua, "melting point portion in palm oil" (rising melting point: 27 degree centigrade
A4 (strain) Zhong Hua, "super soft palm oil" (iodine value: 60)
A5 "Yelkin TS" manufactured by ADM (strain) "
A6 SY Glyster MS-3S manufactured by Kagaku pharmaceutical industries, ltd "
A7 Four She Ruye (strain) four-leaf skimmed milk powder "
A8 CASEIN SPRAY of New drug Co., ltd "
A9 HILMAR Co, "LACTOSE HILMAR FINE GRADE"
A10 SY Glyster MS-5S manufactured by Kagaku pharmaceutical industries, ltd "
A11 DSP five-coordinate Food & Chemical Co., ltd. "Guarpack PF-20"
A12 ARCHER DANIELS MIDLAND company "NovaXan 200"
A13 VIANDEX-B-H (DE 8-9) manufactured by Showa industries, inc.) "
A14 (strain) Ming Zhi Shi Sheng butter 47'
A15 Zhong Hua "rapeseed oil"
A16 Liquid yolk prepared from (strain) Embent chicken eggs "
A17 "orange grain Vinegar" from Mizkan Holdings "
A18 Primary Fang Yanye "salt of primary" from Kagaku Kogyo Co., ltd "
A19 Beta-carotene suspension manufactured by Glico nutritional food Co., ltd "
A20 "Fine Snow" manufactured by Joetsu Starch Inc.) "
A21 "Miragel 463" manufactured by Tate & LyleFood & Ingredients America Co "
A22 Ceolus RC-N81, manufactured by Asahi Kabushiki Kaisha "
A23 Milk essence (Milk Flavor) manufactured by Dairy fragrance industry Co., ltd "
A24 Dairy essence (Curd Flavor) manufactured by Changgang fragrance Co., ltd "
A25 Sun Syrup, manufactured by corn starch (product of Japan) "
A26 "condensed milk product (manufactured product) manufactured by National Foods Co., ltd.";
a27 Sweetened frozen yolk 20 manufactured by Kewpie Co "
A28 FUJI Japanese refined sugar (product of Kagaku Kogyo Co., ltd.) made "Fine granulated sugar"
A29 (strain) Zhong Hua "bread-suitable milk"
A30 Delicious non-prepared soybean milk made by Testudinis Wan (Kagaku Kogyo Co., ltd.) "
A31 "cheddar Cheese" manufactured by Wamammol Cheese & button factor Co., ltd "
A32 WPC-80 manufactured by Campina corporation "
A33 "Thermflo" manufactured by Ingrepair corporation "
A34 PT Harum Manis company "Glucose Liquid"
A35 'refined salt' manufactured by public welfare and financial law people salt business center "
A36 Potassium sorbate manufactured by Shangye pharmaceutical Co., ltd "
A37 Citric acid manufactured by Pan chemical industry Co., ltd "
A38 Sodium polyphosphate made by Mishan chemical industry Co., ltd "
A39 Three crystal (strain) 'GENU GUM type RL-200-J'
A40 DSM Nutrition Japan "30% suspension of beta-carotene"
B1 (strain) Zhong Hua, "super soft palm oil" (iodine value: 65)
B2 In strain Zhong Hua, "Palm Single Olein" (iodine value: 57)
B3 Zhong Hua "rapeseed oil"
B4 Four She Ruye (product of Kagaku Kogyo Co., ltd.) "four-leaf butter (without salt)"
B5 "AJINOMOTO olive oil" manufactured by J-Oilmils "
B6 "orange grain Vinegar" from Mizkan Holdings "
B7 'spoon brand fine granulated sugar' manufactured by Sanjing sugar (strain) "
B8 'refined salt' manufactured by public welfare and financial law people salt business center "
B9 Bactericidal liquid whole egg made by Sanzhou food "
B10 "spoon tablet Fine granule candy" made by Sanjing sugar (strain) "
B11 VIOLET, a product of the division of the japanese patent No. 1) "
B12 Sodium bicarbonate KF manufactured by AGC Inc "
B13 AIKOKU fermented pink jar manufactured by Nissan Co., ltd.) "
B14 Mizuki (r) of Auberge (r) of the daily cleaning powder (strain) "
B15 Four She Ruye (strain) four-leaf skimmed milk powder "
B16 Zhong Hua "Kaneka Instant Dry Yeast Green (KIDYG)":
b17 Asianagro Agungjaya company "Shortening Apical"
B18 Asianagro Agungjaya company "RBD Palm Oil"
B19 "RBD Soy Bean Oil" from Kimia Farma Co "
B20 RHPS manufactured by Wilmar Co., ltd "
B21 (strain) Zhong Hua, "hydrogenated palm kernel oil" (melting point: 40 ℃ C.)
B22 Grinding vitamin MS (Emulge MS) "
B23 "Soybean lecithin" manufactured by J-Oil Mills "
B24 DSM Nutrition Japan "30% suspension of beta-carotene"
B25 Butter flavor (yellow) manufactured by Gaoshan spices Co Ltd "
B26 Four She Ruye (strain) four-leaf butter milk powder "
B27 WPC34 manufactured by Lact Japan "
B28 Nuflacto 55 (parent 55) manufactured by the sho industries (ltd.) ";
b29 BEGA Cheese corporation "Unsalted button"
B30 'Jinshan' manufactured by Yihaijiali food industry Co., ltd "
B31 "Flimot A2" manufactured by Changtian industries (Ltd.) "
B32 Whole milk powder made by snow print MEGMILK (strain) "
B33 Kaneka Dwinprover AP 1.1 (strain) Zhong Hua @ AP1 @;
B34 Anchor Unsalted Grass-fed button salt-free from Fonterra Co "
< emulsified food and evaluation of food Using the emulsified food >)
Each of the emulsified foods of examples and comparative examples and foods using the emulsified foods were stored under given conditions, and then each evaluation was performed by a skilled panelist 10, and the average value of the evaluation scores was set as a sensory evaluation. The evaluation criteria at this time are as follows.
(change of hue)
Comparison with emulsified foods (reference examples A1 to 10, reference examples B1 to 4, and 9) immediately after manufacture without addition of an odor inhibitor for emulsified foods or foods (reference examples B5 to 8) immediately after manufacture using the emulsified foods
5, the method comprises the following steps: there was no change in hue at all, as in the reference example.
4, the following steps: slightly inferior to the reference example, however, there is substantially no change in hue.
3, the method comprises the following steps: unlike the reference example, there is a slight change in hue, but this is a level at which there is no problem in quality of the commercial product.
2, the method comprises the following steps: worse than the reference, there is a change in hue.
1, the method comprises the following steps: the change in hue is very poor compared to the reference example.
(original flavor of emulsified food or food using the emulsified food)
Comparison with emulsified foods (reference examples A1 to 10, reference examples B1 to 4, and 9) immediately after manufacture without addition of an odor inhibitor for emulsified foods or foods (reference examples B5 to 8, and 10) immediately after manufacture using the emulsified foods
5, the method comprises the following steps: the original flavor of the emulsified food or the food using the emulsified food was reliably perceived as in the reference example.
4, the following steps: the original flavor of the emulsified food or the food using the emulsified food is perceived, however, slightly inferior to the reference example.
3, the method comprises the following steps: the original flavor of the emulsified food or the food using the emulsified food is not perceived slightly weaker than in the reference example, but is at a level where there is no problem in the quality of the commercial product.
2, the method comprises the following steps: the original flavor of the emulsified food or the food using the emulsified food is less perceived than the reference example.
1, the method comprises the following steps: the emulsified food and the food using the emulsified food have very poor flavor compared with the reference example, and the original flavor of the emulsified food and the food using the emulsified food is not perceived at all.
(bad smell)
Comparison with emulsified foods (reference examples A1 to 10, reference examples B1 to 4, and 9) immediately after manufacture without addition of an odor inhibitor for emulsified foods or foods (reference examples B5 to 8, and 10) immediately after manufacture using the emulsified foods
5, the method comprises the following steps: no deterioration smell was perceived at all as in the reference example.
4, the following steps: slightly inferior to the reference example, however, no bad smell was perceived.
3, the method comprises the following steps: unlike the reference example, the deteriorated smell was slightly perceived, however, at a level at which there was no problem in the quality of the commercial product.
2, the method comprises the following steps: the deteriorated smell was perceived as being worse than the reference example.
1, the method comprises the following steps: the deteriorated smell was very bad and very strongly perceived as compared to the reference example.
(comprehensive evaluation)
Based on the change in color tone, the evaluation result of the original flavor and the deteriorated odor of the emulsified food or the food using the emulsified food, the comprehensive evaluation was performed. The evaluation criteria at this time are as follows.
A: the color change, the original flavor and the deteriorated odor of the emulsified food or the food using the emulsified food were all evaluated by the samples of 4.0 to 5.0 minutes.
B: the color change, the original flavor and the deteriorated odor of the emulsified food or the food using the emulsified food are all evaluated as 3.5 minutes or more and 5.0 minutes or less, and at least one sample is 3.5 minutes or more and less than 4.0 minutes.
C: the color change, the original flavor and the deteriorated odor of the emulsified food or the food using the emulsified food are all evaluated as 3.0 minutes or more and 5.0 minutes or less, and at least one sample is 3.0 minutes or more and less than 3.5 minutes.
D: the color change, the original flavor and the deteriorated odor of the emulsified food or the food using the emulsified food are all evaluated as 2.0 minutes or more and 5.0 minutes or less, and at least one sample is 2.0 minutes or more and less than 3.0 minutes.
E: at least one sample of less than 2.0 minutes is used for evaluating the change in color tone, original flavor and deteriorated odor of an emulsified food or a food using the emulsified food.
Example 1 preparation of deterioration odor inhibitor for emulsified food
According to Table A1, 14 parts by weight of commercially available needle mushrooms (fruit bodies) were cut, 100 parts by weight of alkaline water (drink water: pH 9.9) was added, the resulting mixture of mushrooms (wet weight)/alkaline water (weight ratio) of 0.14 was subjected to a pressure of 0.2MPa at 127℃for 1.7 hours, and then the extracted residue was separated by filtration, and the filtrate was subjected to pouch packaging at 75℃and then placed in a cooling water tank and cooled to 5℃to obtain a needle mushroom extract. The needle mushroom extract itself is used as a deterioration odor inhibitor for liquid emulsified food. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 1.21% by weight.
[ Table A1]
Example 2 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1 except that the ratio of mushrooms (wet weight)/alkali water (weight ratio) was changed to 0.05 in accordance with table A1, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 0.31% by weight.
Example 3 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1 except that the ratio of mushrooms (wet weight)/alkali water (weight ratio) was changed to 0.5 in accordance with table A1, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 2.56% by weight.
Example 4 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1 except that the ratio of mushrooms (wet weight)/alkali water (weight ratio) was changed to 9.0 according to table A1, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 4.55% by weight.
Example 5 preparation of deterioration odor inhibitor for emulsified food
Extraction temperature was determined according to table A1: the extraction was performed in the same manner as in example 1 except that the temperature of 127℃was changed to 110℃and the obtained needle mushroom extract itself was used as a deterioration odor inhibitor for liquid emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 1.03% by weight.
Example 6 preparation of deterioration odor inhibitor for emulsified food
Extraction temperature was determined according to table A1: 127 ℃ was changed to 140 ℃, and the extraction pressure was changed to: changing 0.2MPa to 0.25MPa, and extracting for a period of time: the extraction was performed in the same manner as in example 1 except that the time period was changed to 1.5 hours for 1.7 hours, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 1.62% by weight.
Example 7 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1, except that the extraction solvent was changed from alkaline water to water according to table A1, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified food. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 1.19% by weight.
Example 8 preparation of deterioration odor inhibitor for emulsified food
Extraction vehicle was extracted according to table A1: the alkaline water was changed to 20% ethanol (a solvent prepared by mixing 79 parts by weight of water and 21 parts by weight of 95% ethanol (95% ethanol manufactured by the chemical industry of glycerin, ltd.)) and the extraction temperature was set to: 127 ℃ was changed to 110 ℃, and the extraction pressure was changed to: an extraction was performed in the same manner as in example 1, except that the pressure of 0.2MPa was changed to 0.3MPa, and the obtained needle mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 1.00% by weight.
Example 9 preparation of deterioration odor inhibitor for emulsified food
According to Table A1, extraction was performed in the same manner as in example 1 except that needle mushrooms were immersed in hot water at 100℃for 2 hours before extraction, and that the ratio of mushrooms (wet weight)/alkali water (weight ratio) was changed to 0.14, whereby the obtained needle mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 0.26% by weight.
Example 10 preparation of deterioration odor inhibitor for emulsified food
According to Table A1, 30 parts by weight of propylene glycol ("food additive propylene glycol" manufactured by ADEKA, inc.) was added to 70 parts by weight of the needle mushroom extract obtained in the same manner as in example 1, and the mixture was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 0.85% by weight.
Example 11 preparation of deterioration odor inhibitor for emulsified food
According to Table A1, to 70 parts by weight of the flammulina velutipes extract obtained in the same manner as in example 1, 30 parts by weight of 95% ethanol ("95% ethanol" manufactured by Gaku chemical industry Co., ltd.) was added, and the mixture was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 0.85% by weight.
Example 12 preparation of deterioration odor inhibitor for emulsified food
According to Table A1, to 80 parts by weight of the extract obtained in the same manner as in example 1, 20 parts by weight of dextrin ("max 1000" manufactured by Song Gu chemical Co., ltd.) was added, and the mixture was dried by a spray dryer, thereby using the extract as a powdery deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 4.62% by weight.
Example 13 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1 except that the needle mushroom was changed to a commercially available dance mushroom according to table A1, and the obtained dance mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the solid content of the extract of Grifola frondosa in the whole deterioration odor inhibitor for emulsified food was 1.23% by weight.
Example 14 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1 except that the flammulina velutipes were changed to commercially available pleurotus citrinopileatus according to table A1, and the obtained pleurotus citrinopileatus extract itself was used as a liquid deterioration odor inhibitor for emulsified food. The content of solids in the Pleurotus citrinopileatus extract in the whole deterioration odor inhibitor for emulsified food was 1.20% by weight.
Example 15 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1, except that the needle mushroom was changed to a commercially available mushroom according to table A1, and the obtained mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified food. The content of the solid component of the shiitake mushroom extract in the whole deterioration smell inhibitor for emulsified food was 1.12% by weight.
Example 16 preparation of deterioration odor inhibitor for emulsified food
The extraction was performed in the same manner as in example 1 except that the needle mushroom was changed to commercially available pleurotus eryngii according to table A1, and the obtained pleurotus eryngii extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the solid content of the Pleurotus eryngii extract in the whole of the deterioration odor inhibitor for emulsified food was 1.09% by weight.
Example 17 preparation of deterioration odor inhibitor for emulsified food
The procedure of example 1 was repeated except that the needle mushroom was changed to a commercially available white mushroom according to Table A1, and the obtained mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the solid content of the oyster mushroom extract in the whole deterioration smell inhibitor for emulsified food was 1.05% by weight.
Example 18 preparation of deterioration odor inhibitor for emulsified food
The procedure of example 1 was repeated except that needle mushrooms were changed to commercially available hypsizigus marmoreus according to Table A1, and the obtained hypsizigus marmoreus extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the solid content of the hypsizigus marmoreus extract in the whole deterioration odor inhibitor for emulsified food was 1.00% by weight.
Comparative example 1 preparation of deterioration odor inhibitor for emulsified food
Extraction temperature was determined according to table A1: the extraction was performed in the same manner as in example 1 except that the temperature of 127℃was changed to 80℃and the obtained needle mushroom extract itself was used as a deterioration odor inhibitor for liquid emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 0.53% by weight.
Comparative example 2 preparation of deterioration odor inhibitor for emulsified food
Extraction temperature was determined according to table A1: 127 ℃ was changed to 100 ℃, and the extraction pressure was changed to: an extraction was performed in the same manner as in example 1, except that 0.2MPa was changed to 0MPa, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 1.01% by weight.
Comparative example 3 preparation of deterioration odor inhibitor for emulsified food
The extraction time was calculated according to table A1: the extraction was performed in the same manner as in example 1 except that the time period was changed to 0.05 hours for 1.7 hours, and the obtained flammulina velutipes extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of flammulina velutipes extract solid content in the whole of the deterioration odor inhibitor for emulsified food was 0.05% by weight.
Example A19 preparation of whipped cream
According to the blending of table A2, an oil phase and an aqueous phase containing the liquid deterioration odor inhibitor for emulsified food of example 1 were prepared, and then, when the aqueous phase was stirred and the temperature was adjusted to 60 ℃, the oil phase was mixed and the temperature was adjusted to 65 ℃. After pre-emulsification for 20 minutes, the mixture was refined at a rotational speed of 31.4M/s using a high-peripheral-speed rotary emulsifying machine (Clearmix, manufactured by M-Technique Co., ltd.), and then homogenized at a pressure of 1 st stage 2 MPa/2 nd stage 1MPa using a high-pressure homogenizer. Next, after preheating to 90 ℃ using a plate heater, sterilization treatment was performed at 142 ℃ for 4 seconds using a UHT sterilizer (steam immersion type), and thereafter cooled to 60 ℃ using a plate cooler. The resulting material was again homogenized at a pressure of 6MPa in section 1/2 and 2MPa in section 2 using a high-pressure homogenizer, cooled to 5℃by a plate cooler, filled into a container, and stored in a refrigerator at 5℃for 48 hours, whereby 100 parts by weight of an oil-in-water emulsified oil and fat composition was obtained.
The oil-in-water emulsified fat composition obtained was charged with 4kg and 400g of fine-grain sugar in a bowl, and stirred at high speed (6.3 s) using a Kanto Mixer (manufactured by Kanto Mixer Co., ltd. "CS 20") -1 ) Whipping was performed under the above conditions to prepare a whipped cream having a maximum load of 0.30N. The prepared whipped cream was filled into a transparent plastic container having a volume of 50mL, and the color tone of the whipped cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated after irradiation with 10000Lx at 5 ℃ for 2 days, and the obtained results are shown in table A2.
The maximum load of the whipped cream was the maximum load when the sample immediately after whipping was put into a container and then, the sample was injected into the container at a speed of 5mm/S for 1cm using a creep gauge ("RE 2-33005S", manufactured by Kagaku Co., ltd.) with a cylindrical plunger having a diameter of 16 mm.
[ Table A2]
(production of cream by examples A20 and A21 and comparative example A4)
An oil-in-water emulsified oil and fat composition was produced in the same manner as in example a19, except that the blending amount of the deterioration odor inhibitor for liquid emulsified food of example 1 was changed to 0.01 part by weight (example a 20), 1.5 parts by weight (example a 21), or no addition (comparative example A4) and the total amount was adjusted with water in accordance with the blending in table A2, and 100 parts by weight of the oil-in-water emulsified oil and fat composition was produced and whipped to obtain whipped cream. The color tone change after 2 days of light irradiation to the obtained whipped cream, the original flavor of the oil-in-water emulsified food, and the deterioration smell were evaluated, and the obtained results are shown in table A2.
Preparation of whipped cream (examples A22 to A24)
An oil-in-water emulsified fat composition was produced in the same manner as in example a19, except that 100 parts by weight of the cream was produced and whipped, in accordance with the blending of table A2, by changing the liquid emulsified food deterioration odor inhibitor of example 1 to the liquid emulsified food deterioration odor inhibitor of example 2 (example a 22), the liquid emulsified food deterioration odor inhibitor of example 3 (example a 23), or the liquid emulsified food deterioration odor inhibitor of example 4 (example a 24). The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A2.
Reference example A1
Sensory evaluation was performed on the whipped cream obtained in comparative example A4 immediately after production and before light irradiation, and the obtained results are shown in table A2 as reference example A1, and were compared with examples a19 to 24 and comparative example A4.
As is clear from Table A2, the content of the solid component of the mushroom extract in the whipped cream (examples A19 to A24) was in the range of 0.000001 to 0.025% by weight based on the whole whipped cream, and the change in color tone after 2 days of light irradiation at 5℃and the evaluation of the original flavor and deteriorated odor of the oil-in-water emulsified food were all good. In particular, the total evaluation of the whipped cream (examples A19 and A23) having a solid content of the mushroom extract in the range of 0.0005 to 0.003 wt% was a very good evaluation result.
On the other hand, in the whipped cream (comparative example A4) not containing the deterioration odor inhibitor for emulsified food, the original flavor of the oil-in-water emulsified food was impaired after irradiation with light, and the deterioration odor was perceived, and the overall evaluation was E.
In addition, the whipped cream (examples A19 to 24) containing the deterioration odor inhibitor for emulsified foods obtained from the mixture of mushrooms (needle mushrooms)/solvent (alkali water) in a weight ratio of 0.05 to 10 was excellent in all of the change in color tone after irradiation with light at 5℃for 2 days, the original flavor of oil-in-water emulsified foods, and the evaluation of deterioration odor.
Preparation of cream whipped in examples A25 and 26 and comparative examples A5 to 7
An oil-in-water type emulsified fat composition was produced in the same manner as in example a19 except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 5 (example a 25), the liquid emulsified food deterioration odor inhibitor of example 6 (example a 26), the liquid emulsified food deterioration odor inhibitor of comparative example 1 (comparative example A5), the liquid emulsified food deterioration odor inhibitor of comparative example 2 (comparative example A6), or the liquid emulsified food deterioration odor inhibitor of comparative example 3 (comparative example A7) in accordance with table A3, and the oil-in-water type emulsified fat composition was whipped to obtain whipped cream. The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A3.
[ Table A3]
As is clear from Table A3, the cream (examples A19, 25 and 26) in which the deterioration odor inhibitor for emulsified food was developed, which was mixed with the heating treatment conditions at the time of extraction, was at 100 to 150℃under a pressure of 0.05 to 0.3MPa for a period of 0.2 to 5 hours, was excellent in all of the change in color tone after irradiation with light at 5℃for 2 days, the original flavor of oil-in-water emulsified food, and the evaluation of the deterioration odor.
On the other hand, in the whipped cream (comparative example A5) containing the deterioration odor inhibitor for emulsified food having a heating temperature of as low as 80 ℃ at the time of extraction, the original flavor of the oil-in-water emulsified food was impaired after the irradiation with light, and the deterioration odor was perceived, and the overall evaluation was D. In addition, in the whipped cream (comparative example A6) containing the deterioration odor inhibitor for emulsified food having a pressure of as low as 0MPa at the time of extraction, the original flavor of the oil-in-water emulsified food was impaired after irradiation with light, and the deterioration odor was perceived, and the overall evaluation was D. In addition, in the cream (comparative example A7) in which the deterioration odor inhibitor for emulsified food was developed, which was mixed with the cream for emulsified food for which the extraction time was as short as 0.05 hours, the original flavor of the oil-in-water emulsified food was impaired after the irradiation with light, and the deterioration odor was perceived, and was comprehensively evaluated as D.
Preparation of whipped cream (examples A27 and 28)
An oil-in-water emulsified oil and fat composition was produced in the same manner as in example a19, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 7 (example a 27) or the liquid emulsified food deterioration odor inhibitor of example 8 (example a 28), according to table A3, and 100 parts by weight of the oil-in-water emulsified oil and fat composition was whipped to obtain whipped cream. The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A3.
As is clear from table A3, the whipped cream (examples a19, 27 and 28) containing the deterioration odor inhibitor for emulsified food using alkaline water or water as the solvent for extraction was good in all of the change in color tone after 2 days of light irradiation at 5 ℃, the original flavor of oil-in-water emulsified food, and the evaluation of the deterioration odor. In particular, the cream (example a 19) obtained by mixing the cream with a deterioration odor inhibitor for emulsified food using alkaline water not containing ethanol as a solvent at the time of extraction was evaluated as a on the whole, and was extremely excellent.
EXAMPLES A29 to 32 preparation of whipped cream
According to table A4, 100 parts by weight of an oil-in-water type emulsified fat and oil composition was produced in the same manner as in example a19, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 (example a 29), the liquid emulsified food deterioration odor inhibitor of example 10 (example a 30), the liquid emulsified food deterioration odor inhibitor of example 11 (example a 31), or the powdery emulsified food deterioration odor inhibitor of example 12 (example a 32), and the cream was whipped. The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A4.
[ Table A4]
As is clear from table A4, the content of the solid component of the mushroom extract in the whipped cream (examples a19 and 29 to 32) in the range of 0.000001 to 0.025 wt% was good in all the whipped cream (examples a19 and 29 to 32), regardless of the presence or absence of the hot water immersion treatment before the heat treatment at the time of obtaining the mushroom extract, the component other than the solid component of the mushroom extract contained in the degradation odor inhibitor for emulsified food, and the property of the degradation odor inhibitor for emulsified food, and the evaluation of the original flavor and degradation odor of the oil-in-water type emulsified food was good.
Preparation of whipped cream (examples A33 to 38)
In accordance with table A5, 100 parts by weight of an oil-in-water emulsified oil and fat composition was produced in the same manner as in example a19, and whipped cream was obtained, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 13 (example a 33), the liquid emulsified food deterioration odor inhibitor of example 14 (example a 34), the liquid emulsified food deterioration odor inhibitor of example 15 (example a 35), the liquid emulsified food deterioration odor inhibitor of example 16 (example a 36), the liquid emulsified food deterioration odor inhibitor of example 17 (example a 37), or the liquid emulsified food deterioration odor inhibitor of example 18 (example a 38). The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A5.
[ Table A5]
As is clear from Table A5, the color tone of the emulsified food after 2 days of irradiation at 5℃was changed, and the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated well in the cream (examples A19 and 33 to 38) obtained by mixing the emulsified food with the deteriorated odor inhibitor extracted from 1 species selected from the group consisting of needle mushrooms, dance mushrooms, pleurotus citrinopileatus, crab-flavored mushrooms, pleurotus eryngii and oyster mushrooms. In particular, the cream (examples a19 and 33) obtained by mixing the cream with the deterioration odor inhibitor for emulsified foods extracted from needle mushroom or dance mushroom was evaluated as a on the whole, and was extremely excellent.
Example A39 preparation of the whipped composite cream
According to the blending of Table A6, 50 parts by weight of an oil-in-water type emulsified oil and fat composition was produced in the same manner as in example A19. 100 parts by weight of a compound cream was produced by mixing 50 parts by weight of the obtained oil-in-water type emulsified oil and fat composition with 50 parts by weight of fresh cream, and whipped in the same manner as in example a19 to obtain a whipped compound cream. The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped compound cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A6.
[ Table A6]
Oil-in-water type emulsified food (whipped composite cream) and evaluation result (blending unit: parts by weight)
Comparative example A8 production of whipped composite cream
According to table A6, 100 parts by weight of a compound cream was produced in the same manner as in example a39, except that the liquid deterioration odor inhibitor for emulsified food of example 1 was not blended and the total amount was adjusted with water, and the whipped compound cream was obtained. The color tone change after 2 days of irradiation of light at 5℃of the obtained whipped compound cream, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A6.
Reference example A2
Sensory evaluation was performed on the whipped compound cream obtained in comparative example A8 immediately after production and before light irradiation, and the obtained results were shown in table A6 as reference example A2, and were compared with examples a39 and comparative example A8.
As is clear from table A6, the modified compound cream (example a 39) to which the deterioration odor inhibitor for emulsified food was added was excellent in evaluation of the original flavor and deterioration odor of the oil-in-water emulsified food, as well as the change in color tone after 2 days of light irradiation at 5 ℃. On the other hand, in the whipped composite cream (comparative example A8) not containing the deterioration odor inhibitor for emulsified food, the original flavor of the oil-in-water emulsified food was impaired after irradiation with light, and the deterioration odor was perceived, and the overall evaluation was E.
EXAMPLE A40 preparation of whipped cream
According to table A7, 0.1 part by weight of the liquid deterioration odor inhibitor for emulsified food of example 1 was mixed with 99.9 parts by weight of fresh cream, and whipped in the same manner as in example a19 to obtain 100 parts by weight of whipped fresh cream. The color tone change after 2 days of irradiation of light at 5℃of the whipped cream obtained, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A7.
[ Table A7]
Oil-in-water type emulsified food (whipped cream) and evaluation result (blending unit: parts by weight)
Comparative example A9 preparation of whipped cream
100 parts by weight of whipped cream was obtained in the same manner as in example A40, except that the amount of the whole body was adjusted with the whipped cream without adding the liquid deterioration odor inhibitor for emulsified foods of example 1 in accordance with the blending of Table A7. The color tone change after 2 days of irradiation of light at 5℃of the whipped cream obtained, the original flavor and the deteriorated odor of the oil-in-water emulsified food were evaluated, and the obtained results are shown in Table A7.
Reference example A3
The whipped cream obtained in comparative example A9 was subjected to sensory evaluation immediately after production and before light irradiation, and the obtained results are shown in table A7 as reference example A3, and were compared with examples a40 and A9.
As is clear from table A7, the fresh cream (example a 40) to which the deterioration odor inhibitor for emulsified food was added was good in all of the change in color tone after 2 days of irradiation with light at 5 ℃, the original flavor of oil-in-water emulsified food, and the evaluation of the deterioration odor. On the other hand, in the whipped fresh cream (comparative example A9) not containing the deterioration odor inhibitor for emulsified food, the original flavor of the oil-in-water emulsified food was impaired after irradiation with light, and the deterioration odor was perceived, and the overall evaluation was E.
Example A41 preparation of mayonnaise
According to the formulation of Table A8, the raw materials in the aqueous phase containing the deterioration odor inhibitor for liquid emulsified food of example 1 were put into a stirring bowl, mixed with a Hobart mixer (Hobart Japan, inc. "N-50") at a low speed until they were uniform, and then successively put into rapeseed oil in small amounts, and finally stirred at a high speed to obtain 100 parts by weight of mayonnaise. The obtained mayonnaise (40 g) was filled in a transparent plastic container (50 mL volume), and the change in color tone, the original flavor and the deteriorated smell of the oil-in-water emulsified food after 60 days of storage at 5 ℃ was evaluated, and the obtained results are shown in table A8.
[ Table A8]
Oil-in-water type emulsified food (mayonnaise) and evaluation result (blending unit: parts by weight)
Example A42 preparation of mayonnaise
100 parts by weight of mayonnaise was obtained in the same manner as in example a41, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 according to table A8. The change in color tone, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the mayonnaise was stored at 5℃for 60 days were evaluated, and the obtained results are shown in Table A8.
Comparative example A10 preparation of mayonnaise
100 parts by weight of mayonnaise was obtained in the same manner as in example A41, except that the liquid deterioration odor inhibitor for emulsified foods of example 1 was not blended and the total amount was adjusted with water according to the blending of Table A8. The change in color tone, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the mayonnaise was stored at 5℃for 60 days were evaluated, and the obtained results are shown in Table A8.
Reference example A4
The mayonnaise obtained in comparative example a10 was subjected to sensory evaluation immediately after production and before storage, and the obtained results were shown in table A8 as reference example A4, and were compared with examples a41 to 42 and comparative example a 10.
As is clear from Table A8, in mayonnaise (examples A41 and 42) containing an agent for suppressing deterioration odor of emulsified food, the change in color tone, the original flavor of oil-in-water emulsified food, and the evaluation of deterioration odor were all good even after 60 days of storage at 5 ℃. On the other hand, in mayonnaise (comparative example a 10) not containing a deterioration smell inhibitor for emulsified food, the original flavor of oil-in-water emulsified food was impaired and the sour taste was enhanced after storage, and the deterioration smell was also perceived, and the overall evaluation was E.
Example A43 preparation of flour paste
According to the formulation of table A9, the raw materials including the aqueous phase portion of the liquid deterioration odor inhibitor for emulsified food of example 1 were stirred and mixed until uniform, the mixture was heated to 50 ℃, and the oil phase portion adjusted to 60 ℃ was added thereto, followed by sufficient stirring to pre-emulsify the raw material mixture. Thereafter, the raw material mixture was emulsified using a homogenizer (manufactured by ISUMI Food Machinery) at a pressure of 5 MPa. The resulting emulsion was sterilized at 72℃for 5 minutes in a Contherm scraped surface heat exchanger (manufactured by Alfa Laval Co.) and then cooled to 60℃and filled into pillow bags. Thereafter, the resultant dough was cooled to a temperature of 5℃or lower in cold water to obtain 100 parts by weight of a dough sauce. The change in color tone, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained flour paste was stored at 5℃for 300 days were evaluated, and the obtained results are shown in Table A9.
[ Table A9]
Oil-in-water type emulsified food (flour paste) and evaluation result (blending unit: parts by weight)
Example A44 preparation of flour paste
100 parts by weight of flour paste was obtained in the same manner as in example a43, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 according to table A9. The change in color tone, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained flour paste was stored at 5℃for 300 days were evaluated, and the obtained results are shown in Table A9.
Preparation of comparative example A11A flour paste
100 parts by weight of flour paste was obtained in the same manner as in example a43, except that the liquid deterioration odor inhibitor for emulsified food of example 1 was not blended and the total amount was adjusted with water according to the blending of table A9. The change in color tone, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained flour paste was stored at 5℃for 300 days were evaluated, and the obtained results are shown in Table A9.
Reference example A5
The pasta obtained in comparative example a11 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table A9 as reference example A5, and were compared with examples a43 to 44 and comparative example a 11.
As is clear from table A9, in the flour paste (examples a43 and 44) containing the deterioration odor inhibitor for emulsified food, even after storage at 5 ℃ for 300 days, the change in color tone, the original flavor of oil-in-water emulsified food, and the evaluation of the deterioration odor were all good. On the other hand, in the flour paste (comparative example a 11) not containing the deterioration odor inhibitor for emulsified food, the original flavor of the oil-in-water emulsified food was impaired after storage, and the deterioration odor was also perceived, and the overall evaluation was E.
Example A45 preparation of Ice cream
According to the formulation of Table A10, when the mixture was heated to 60℃while stirring and mixing the raw materials including the aqueous phase portion of the liquid deterioration odor inhibitor for emulsified food of example 1 to uniformity, the palm oil melting point portion having a temperature of 65℃was added, and pre-emulsification was performed at 65℃for 15 minutes while sufficiently stirring and mixing. Thereafter, sterilization was performed at 85℃for 2 minutes, and after homogenization treatment using a homogenizer at a pressure of 12MPa in the 1 st stage and 4MPa in the 2 nd stage, the mixture was aged at 5℃overnight to obtain an ice cream mix. The obtained ice cream mix was put into a freezer (manufactured by Fuzhuan industries, ltd.) at 3s -1 Cooling to-5 ℃ while stirring to obtain 100 parts by weight of ice cream. The obtained ice cream was filled in a paper box having a volume of 146mL, and the change in color tone, the original flavor and the deteriorated odor of the oil-in-water emulsified food after 365 days of storage at-20 ℃ was evaluated, and the obtained results are shown in table a 10.
Table A10
Oil-in-water type emulsified food (ice cream) blending and evaluation results (blending unit: parts by weight)
Example A46 preparation of Ice cream
An ice cream was obtained in the same manner as in example a45 except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 according to table a 10. The color change of the obtained ice cream after 365 days of storage at-20 ℃, the original flavor and the deteriorated smell of the oil-in-water emulsified food were evaluated, and the obtained results are shown in table a 10.
Comparative example A12 preparation of Ice cream
100 parts by weight of ice cream was obtained in the same manner as in example a45, except that the liquid deterioration odor inhibitor for emulsified food of example 1 was not blended and the total amount was adjusted with water according to the blending of table a 10. The color change of the obtained ice cream after 365 days of storage at-20 ℃, the original flavor and the deteriorated smell of the oil-in-water emulsified food were evaluated, and the obtained results are shown in table a 10.
Reference example A6
The ice cream obtained in comparative example a12 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table a10 as reference example A6, and were compared with examples a45 to 46 and comparative example a 12.
As is clear from Table A10, the ice cream (examples A45 and 46) containing the deterioration odor inhibitor for emulsified food was satisfactory in terms of color change, original flavor of oil-in-water emulsified food, and deterioration odor even after storage at-20℃for 365 days. On the other hand, the ice cream (comparative example a 12) not containing the deterioration smell inhibitor for emulsified food was found to have impaired original flavor of the oil-in-water emulsified food after storage, and the deterioration smell was also perceived, and was comprehensively evaluated as D.
EXAMPLE A47 preparation of yogurt
According to the formulation shown in Table A11, milk, skim milk powder, granulated sugar, a liquid deterioration odor inhibitor for emulsified food of example 1, and water were mixed until uniform, homogenized, heat sterilized at 95℃for 5 minutes, cooled to 40℃and added with 0.0009 parts by weight of a lactic acid bacterium starter (Streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgarisu, lactobacillus acidophilus, bifidobacterium lactis) to ferment to pH4.7, and then passed through a 15-mesh filter to pulverize curd, and then filled with 95g in a retail container, and cooled to 8℃in a refrigerator to obtain yogurt 100 parts by weight. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the yogurt obtained was stored at 5 ℃ for 21 days were evaluated, and the results obtained are shown in table a 11.
Table A11
Oil-in-water type emulsified food (yogurt) blending and evaluation results (blending unit: parts by weight)
EXAMPLE A48 preparation of yogurt
Yogurt was obtained in the same manner as in example a47, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 according to table a 11. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the yogurt obtained was stored at 5 ℃ for 21 days were evaluated, and the results obtained are shown in table a 11.
Comparative example A13 preparation of yogurt
100 parts by weight of yogurt was obtained in the same manner as in example a47, except that the liquid deterioration odor inhibitor for emulsified food of example 1 was not blended and the total amount was adjusted with water according to the blending of table a 11. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the yogurt obtained was stored at 5 ℃ for 21 days were evaluated, and the results obtained are shown in table a 11.
Reference example A7
The yogurt obtained in comparative example a13 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table a11 as reference example A7, and were compared with examples a47 to 48 and comparative example a 13.
As is clear from Table A11, yogurt (examples A47 and 48) containing an agent for suppressing deterioration odor in emulsified foods was satisfactory in terms of change in color tone, original flavor of oil-in-water emulsified foods, and evaluation of deterioration odor even after storage at 5℃for 21 days. On the other hand, yogurt (comparative example a 13) not containing a deterioration odor inhibitor for emulsified food was found to have impaired original flavor of oil-in-water emulsified food after storage, and the deterioration odor was also perceived and comprehensively evaluated as D.
Example A49 preparation of milk beverage
According to the formulation of table a12, the liquid deterioration odor inhibitor for emulsified food of example 1 was aseptically added to milk and mixed until uniform to obtain 100 parts by weight of a milk beverage. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained milk beverage was stored at 5 ℃ for 21 days were evaluated, and the obtained results are shown in table a 12.
Table A12
Oil-in-water type emulsified food (milk beverage) and evaluation result (blending unit: parts by weight)
Example A50 preparation of milk beverage
A milk beverage was obtained in the same manner as in example a49, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 according to table a 12. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained milk beverage was stored at 5 ℃ for 21 days were evaluated, and the obtained results are shown in table a 12.
Preparation of milk beverage (comparative example A14)
100 parts by weight of a milk beverage was obtained in the same manner as in example a49, except that the liquid deterioration odor inhibitor for emulsified food of example 1 was not blended and the total amount was adjusted with water according to the blending of table a 12. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained milk beverage was stored at 5 ℃ for 21 days were evaluated, and the obtained results are shown in table a 12.
Reference example A8
The milk beverage obtained in comparative example a14 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table a12 as reference example A8, and were compared with examples a49 to 50 and comparative example a 14.
As is clear from Table A12, the milk beverage (examples A49 and 50) containing the deterioration odor inhibitor for emulsified food was satisfactory in evaluation of the original flavor and deterioration odor of the oil-in-water emulsified food, even after storage at 5℃for 21 days. On the other hand, the milk beverage (comparative example a 14) not containing the deterioration odor inhibitor for emulsified food had a change in color tone, and after storage, the original flavor of the oil-in-water emulsified food was impaired, and the deterioration odor was also perceived, and the overall evaluation was E.
EXAMPLE A51 preparation of soymilk
In accordance with the formulation of Table A13, the deterioration odor inhibitor for liquid emulsified food of example 1 was aseptically added to soybean milk and mixed until uniform to obtain 100 parts by weight of soybean milk. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained soybean milk was stored at 55℃for 10 days were evaluated, and the obtained results are shown in Table A13.
Table A13
Oil-in-water type emulsified food (soymilk) and evaluation result (blending unit: parts by weight)
EXAMPLE A52 preparation of soymilk
100 parts by weight of soybean milk was obtained in the same manner as in example a51, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 in accordance with table a 13. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained soybean milk was stored at 55℃for 10 days were evaluated, and the obtained results are shown in Table A13.
Comparative example A15 preparation of soymilk
100 parts by weight of soybean milk was obtained in the same manner as in example a51, except that the liquid deterioration odor inhibitor for emulsified foods of example 1 was not blended and the total amount was adjusted with water according to the blending of table a 13. The color change, the original flavor and the deteriorated odor of the oil-in-water emulsified food after the obtained soybean milk was stored at 55℃for 10 days were evaluated, and the obtained results are shown in Table A13.
Reference example A9
The soymilk obtained in comparative example a15 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table a13 as reference example A9, and were compared with examples a51 to 52 and comparative example a 15.
As is clear from Table A13, the soymilk (examples A51 and 52) containing the deterioration odor inhibitor for emulsified food was satisfactory in evaluation of the original flavor and deterioration odor of the oil-in-water emulsified food, even after 10 days of storage at 55 ℃. On the other hand, soymilk (comparative example a 15) not containing a deterioration odor inhibitor for emulsified foods was found to have impaired original flavor of oil-in-water emulsified foods after storage, and the deterioration odor was also perceived and comprehensively evaluated as E.
Example A53 preparation of cheese filling
According to the formulation of Table A14, shredded cheddar cheese, citric acid as a molten salt and sodium polyphosphate were fed into a chopper mixer (STEPHAN Co., ltd.) and stirred for 25.+ -. 8.3s -1 Stirring until the whole is uniform, adding the rest raw materials, and standing for 25+ -8.3 s -1 Further stirring until the whole is uniform, heating to 85-130deg.C by direct vapor (vapor pressure 0.25+ -0.05 MPa), cooling to 60deg.C, and packaging. After filling, the cheese filling is obtained by cooling to 25 ℃. The final moisture content was adjusted by vapor pressure. The color change of the obtained cheese filler after storage at 55℃for 14 days, the original flavor and the deteriorated odor of the oil-in-water emulsified food (cheese filler) were evaluated, and the obtained results are shown in Table A14.
[ Table A14]
Oil-in-water type emulsified food (cheese filler) and evaluation result (blending unit: parts by weight)
Comparative example A16 preparation of cheese filling
Cheese filling was obtained in the same manner as in example a53, except that the liquid emulsified food deterioration odor inhibitor of example 1 was not added and the total amount was adjusted with water according to the blending of table a 14. The color change of the obtained cheese filler after storage at 55℃for 14 days, the original flavor and the deteriorated odor of the oil-in-water emulsified food (cheese filler) were evaluated, and the obtained results are shown in Table A14.
Reference example A10
The cheese filler obtained in comparative example a16 was subjected to sensory evaluation after being stored at 25 ℃ for 1 day immediately after production, and the obtained results are shown in table a14 as reference example a10, and were studied in comparison with example a53 and comparative example a 16.
As is clear from Table A14, the cheese filler (example A53) containing the deterioration odor inhibitor for emulsified food was satisfactory in evaluation of the original flavor and deterioration odor of the oil-in-water emulsified food, even after storage at 55℃for 14 days. On the other hand, the cheese filler (comparative example a 16) not containing the deterioration odor inhibitor for emulsified food was found to have impaired original flavor of the oil-in-water emulsified food after storage, and the deterioration odor was also perceived, and was evaluated as E.
Production example 1 preparation of transesterified fat A
26 parts by weight of palm kernel oil (manufactured by Kyowa Kagaku Co., ltd., zhong Hua), 69 parts by weight of palm oil (manufactured by Kyowa Kagaku Co., ltd., zhong Hua) and 5 parts by weight of palm stearin (manufactured by Kyowa Kagaku Co., ltd., zhong Hua) were mixed and dehydrated at 90℃under vacuum. To this, 0.30 parts by weight of sodium methoxide (manufactured by Nippon Caesarean Co., ltd.) was added, and the reaction was stopped by adding water thereto after performing a random transesterification reaction under a nitrogen gas stream at 90℃for 30 minutes, followed by washing with water. Then, 3.0 parts by weight of activated clay (manufactured by water chemical industry Co., ltd.) was added, and the mixture was stirred under reduced pressure for 20 minutes, followed by total filtration to obtain transesterified fat and oil A.
Production example 2 preparation of ester-exchanged fat B
50 parts by weight of high erucic acid hydrogenated rapeseed oil (harbouring diameter oil) (manufactured by Zhong Hua, inc.) and 50 parts by weight of coconut oil (manufactured by Zhong Hua, inc.) were mixed together, and dehydrated at 90℃under vacuum. To this, 0.30 parts by weight of sodium methoxide (manufactured by Nippon Caesarean Co., ltd.) was added, and the reaction was stopped by adding water thereto after performing a random transesterification reaction under a nitrogen gas stream at 90℃for 30 minutes, followed by washing with water. Then, 3.0 parts by weight of activated clay (manufactured by water chemical industry Co., ltd.) was added, and the mixture was stirred under reduced pressure for 20 minutes, followed by total filtration to obtain transesterified fat B.
Production example 3 preparation of palm stearin ester-exchanged fat
100 parts by weight of palm stearin (manufactured by Zhong Hua) was dehydrated at 90℃under vacuum. To this, 0.20 parts by weight of sodium methoxide (manufactured by Nippon Caesarean Co., ltd.) was added, and the reaction was stopped by adding water thereto after performing a random transesterification reaction under a nitrogen gas stream at 90℃for 30 minutes, followed by washing with water. Then, 2.0 parts by weight of activated clay (manufactured by water chemical industry Co., ltd.) was added, and the mixture was stirred under reduced pressure for 20 minutes, followed by total filtration to obtain palm stearin transesterification oil.
Example B19 preparation of margarine
After preparing an oil phase portion and a water phase portion according to the formulation of table B1, when the oil phase portion was adjusted to 70 ℃, the water phase portion adjusted to 60 ℃ was added, and the mixture was stirred and mixed by a propeller mixer to prepare an emulsion. Thereafter, the resultant was kneaded by a rapid kneading apparatus to obtain margarine. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B1.
[ Table B1]
/>
Preparation of margarine according to examples B20 and 21 and comparative example B4
Margarine was obtained in the same manner as in example B19, except that the amount of the liquid emulsified food deterioration odor inhibitor of example 1 was changed to 0.01 part by weight (example B20), 1.5 parts by weight (example B21), or the whole was adjusted with water without adding (comparative example B4) in accordance with the blending of B1. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B1.
EXAMPLES B22 TO 24 preparation of margarine
Margarine was obtained in the same manner as in example B19, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 2 (example B22), the liquid emulsified food deterioration odor inhibitor of example 3 (example B23), or the liquid emulsified food deterioration odor inhibitor of example 4 (example B24) in accordance with the blending of table B1. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B1.
Reference example B1
The margarine obtained in comparative example B4 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table B1 as reference example B1, and were compared with examples B19 to 24 and comparative example B4.
As is clear from Table B1, in margarine (examples B19 to 24) in which the content of the solid content of the mushroom extract was in the range of 0.000001 to 0.025% by weight based on the whole margarine, the change in color tone after storage at 10℃for 220 days, the original flavor and the deteriorated odor of the water-in-oil emulsified food were all good.
On the other hand, in margarine (comparative example B4) without the deterioration odor inhibitor for emulsified food, the original flavor of the water-in-oil emulsified food was impaired after storage at 10 ℃ for 220 days, and the deterioration odor was perceived, and the overall evaluation was E.
In addition, in margarine (examples B19 to 24) containing an emulsified food deterioration odor inhibitor obtained from a mixture having a weight ratio of mushrooms (needle mushrooms)/solvent (alkali water) in the range of 0.05 to 10, the change in color tone after storage at 10℃for 220 days, the original flavor of the water-in-oil emulsified food, and the evaluation of deterioration odor were all good.
Preparation of margarine according to examples B25 and 26 and comparative examples B5 to 7
An margarine was obtained in the same manner as in example B19, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 5 (example B25), the liquid emulsified food deterioration odor inhibitor of example 6 (example B26), the liquid emulsified food deterioration odor inhibitor of comparative example 1 (comparative example B5), the liquid emulsified food deterioration odor inhibitor of comparative example 2 (comparative example B6), or the liquid emulsified food deterioration odor inhibitor of comparative example 3 (comparative example B7) in accordance with table B2. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B2.
[ Table B2]
As is clear from Table B2, in the margarine (examples B19, 25 and 26) containing the deterioration odor inhibitor for emulsified food in which the heating conditions at the time of extraction were 100 to 150℃and the pressure of 0.05 to 0.3MPa and the range of 0.2 to 5 hours, the change in color tone after storage at 10℃for 220 days, the original flavor of the water-in-oil emulsified food, and the evaluation of the deterioration odor were all good.
On the other hand, in margarine (comparative example B5) containing an agent for suppressing deterioration of odor for emulsified food having a heating temperature of as low as 80 ℃ at the time of extraction, the original flavor of the emulsified food was impaired after storage at 10 ℃ for 220 days, and the deterioration odor was perceived, and was evaluated as D. In addition, in margarine (comparative example B6) containing an emulsified food deterioration odor inhibitor having a pressure of as low as 0MPa at the time of extraction, the original flavor of the water-in-oil emulsified food was impaired after storage at 10 ℃ for 220 days, and the deterioration odor was perceived, and the overall evaluation was D. In addition, in margarine (comparative example B7) containing an emulsified food deterioration odor inhibitor having a short extraction time of 0.05 hours, the original flavor of the water-in-oil emulsified food was impaired after storage at 10 ℃ for 220 days, and the deterioration odor was perceived, and was evaluated as D.
EXAMPLES B27 and 28 preparation of margarine
A margarine was obtained in the same manner as in example B19, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 7 (example B27) or the liquid emulsified food deterioration odor inhibitor of example 8 (example B28) in accordance with table B2. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B2.
As is clear from table B2, in the margarine (examples B19, 27 and 28) containing the deterioration odor inhibitor for emulsified food using alkali water or water as the solvent at the time of extraction, the change in color tone after storage at 10 ℃ for 220 days, the original flavor of the water-in-oil emulsified food, and the evaluation of the deterioration odor were all good. In particular, the margarine (example B19) blended with the deterioration odor inhibitor for emulsified food using alkaline water not containing ethanol as a solvent at the time of extraction was evaluated as a on the whole, and was extremely good.
EXAMPLES B29 to 32 preparation of margarine
Margarine was obtained in the same manner as in example B19, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 (example B29), the liquid emulsified food deterioration odor inhibitor of example 10 (example B30), the liquid emulsified food deterioration odor inhibitor of example 11 (example B31), or the powdery emulsified food deterioration odor inhibitor of example 12 (example B32) in accordance with the blending of table B3. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B3.
[ Table B3]
As is clear from table B3, the content of the solid component of the mushroom extract in the margarine (examples B19, 29 to 32) in the range of 0.000001 to 0.025 wt% was good in all margarine, regardless of the presence or absence of the hot water immersion treatment before the heating treatment at the time of obtaining the mushroom extract, the component other than the solid component of the mushroom extract contained in the deterioration odor inhibitor for emulsified food, and the property of the deterioration odor inhibitor for emulsified food, and the evaluation of the original flavor and deterioration odor of the water-in-oil emulsified food was good.
EXAMPLES B33 TO 38 preparation of margarine
An margarine was obtained in the same manner as in example B19, except that the liquid emulsified food deterioration odor inhibitor of example 1 (example B33), the liquid emulsified food deterioration odor inhibitor of example 14 (example B34), the liquid emulsified food deterioration odor inhibitor of example 15 (example B35), the liquid emulsified food deterioration odor inhibitor of example 16 (example B36), the liquid emulsified food deterioration odor inhibitor of example 17 (example B37), or the liquid emulsified food deterioration odor inhibitor of example 18 (example B38) was changed according to the blending of table B4. The color change of the obtained margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B4.
[ Table B4]
As is clear from table B4, the margarine (examples B19, 33 to 38) containing the deterioration odor inhibitor for emulsified foods extracted from 1 of mushrooms selected from the group consisting of flammulina velutipes, shiitake mushrooms, pleurotus citrinopileatus, crab-flavored mushrooms, shiitake mushrooms, pleurotus eryngii and oyster mushrooms was good in evaluation of the change in color tone after storage at 10 ℃ for 220 days, the original flavor and the deterioration odor of the water-in-oil emulsified foods. In particular, the margarine (examples B19 and 33) containing the deterioration odor inhibitor for emulsified foods extracted from needle mushrooms or dance mushrooms was evaluated as a, and was extremely excellent.
Example B39 preparation of composite margarine
According to the blending of Table B5, 100 parts by weight of composite margarine containing 50% by weight of butter was obtained in the same manner as in example B19. The color change of the obtained composite margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B5.
[ Table B5]
Blending and evaluation results (blending unit: parts by weight) of Water-in-oil type emulsified food (composite margarine)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B40 preparation of composite margarine
A composite margarine was obtained in the same manner as in example B39, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 in accordance with the blending in table B5. The color change of the obtained composite margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B5.
Comparative example B8 preparation of composite margarine
A composite margarine was obtained in the same manner as in example B39, except that the liquid deterioration odor inhibitor for emulsified food of example 1 was not blended and the total amount was adjusted with water according to the blending of table B5. The color change of the obtained composite margarine after storage at 10℃for 220 days, the original flavor and the deteriorated smell of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B5.
Reference example B2
The sensory evaluation was performed on the composite margarine obtained in comparative example B8 immediately after production and before storage, and the obtained results are shown in table B5 as reference example B2, and were compared with examples B39 and 40 and comparative example B8.
As is clear from table B5, in the composite margarine (examples B39 and 40) to which the deterioration odor inhibitor for emulsified food was added, the evaluation of the original flavor and deterioration odor of the water-in-oil emulsified food was good regardless of the change in color tone after storage at 10 ℃ for 220 days. On the other hand, in the composite margarine (comparative example B8) without the deterioration odor inhibitor for emulsified food, the original flavor of the water-in-oil emulsified food was impaired after storage at 10 ℃ for 220 days, and the deterioration odor was perceived, and the overall evaluation was E.
Example B41 preparation of French lettuce sauce ()
According to the formulation of Table B6, the raw materials in the aqueous phase containing the deterioration odor inhibitor for liquid emulsified food of example 1 were put into a stirring bowl, mixed with a Hobart mixer (Hobart Japan, inc. "N-50") at a low speed until they were uniform, and then olive oil was successively added in small amounts, and finally stirred at a medium speed to obtain 100 parts by weight of French lettuce sauce. The obtained French lettuce sauce was sterilized by heating at 75℃for 2 minutes, and the change in color tone, the original flavor and the deteriorated smell of the water-in-oil emulsified food after 365 days of storage at 25℃were evaluated, and the obtained results are shown in Table B6.
[ Table B6]
Water-in-oil emulsified food (French lettuce sauce) and evaluation result (blending unit: parts by weight)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B42 preparation of French lettuce catsup
A french lettuce sauce was obtained in the same manner as in example B41, except that the liquid emulsified food deterioration smell inhibitor of example 1 was changed to the liquid emulsified food deterioration smell inhibitor of example 9 in accordance with the blending of table B6. The obtained French lettuce sauce was sterilized by heating at 75℃for 2 minutes, and the change in color tone, the original flavor and the deteriorated smell of the water-in-oil emulsified food after 365 days of storage at 25℃were evaluated, and the obtained results are shown in Table B6.
Comparative example B9 preparation of French lettuce catsup
A french lettuce sauce was obtained in the same manner as in example B41, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to water in accordance with the formulation of table B6. The obtained French lettuce sauce was sterilized by heating at 75℃for 2 minutes, and the change in color tone, the original flavor and the deteriorated smell of the water-in-oil emulsified food after 365 days of storage at 25℃were evaluated, and the obtained results are shown in Table B6.
Reference example B3
The french lettuce catsup obtained in comparative example B9 was subjected to sensory evaluation immediately after production and before storage, and the obtained results were shown in table B6 as reference example B3, and were compared with examples B41 and 42 and comparative example B9.
As is clear from Table B6, in the French lettuce catsup (examples B41 and 42) to which the deterioration odor inhibitor for emulsified foods was added, the change in color tone after 365 days of storage at 25℃was good in either side, and the original flavor and deterioration odor of the water-in-oil emulsified foods were evaluated. On the other hand, the French lettuce sauce (comparative example B9) without the deterioration smell inhibitor for emulsified food was deteriorated in the original flavor of the water-in-oil emulsified food after being stored at 25℃for 365 days, and the deterioration smell was perceived, and the overall evaluation was E.
Example B43 preparation of butter cream
In accordance with the formulation of Table B7, the deterioration odor inhibitor for emulsified food of example 1 was added to butter at room temperature and whipped using a Hobat stirrer until whitened. The sterilized whole egg and the fine-grain sugar were whipped and foamed while being heated to 55 ℃, and the resulting mixture was mixed while being fed thereto in small amounts successively, to obtain butter cream. The color change of the butter cream obtained after 18 days of storage at 20℃and the original flavor and the deteriorated odor of the water-in-oil emulsified food were evaluated, and the results obtained are shown in Table B7.
[ Table B7]
Water-in-oil emulsified food (butter cream) and evaluation result (blending unit: parts by weight)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B44 preparation of butter cream
Butter cream was obtained in the same manner as in example B43, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to the liquid emulsified food deterioration odor inhibitor of example 9 in accordance with the blending of table B7. The color change of the butter cream obtained after 18 days of storage at 20℃and the original flavor and the deteriorated odor of the water-in-oil emulsified food were evaluated, and the results obtained are shown in Table B7.
Production of butter cream (comparative example B10)
Butter cream was obtained in the same manner as in example B43, except that the liquid emulsified food deterioration odor inhibitor of example 1 was changed to water according to the blending of table B7. The color change of the butter cream obtained after 18 days of storage at 20℃and the original flavor and the deteriorated odor of the water-in-oil emulsified food were evaluated, and the results obtained are shown in Table B7.
Reference example B4
The butter cream obtained in comparative example B10 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table B7 as reference example B4, and were compared with examples B43 and 44 and comparative example B10.
As is clear from table B7, in the butter cream (examples B43 and 44) to which the deterioration odor inhibitor for emulsified food was added, the color tone change after 18 days of storage at 20 ℃ and the original flavor and deterioration odor of the water-in-oil emulsified food were evaluated well. On the other hand, the butter cream (comparative example B10) without the deterioration odor inhibitor for emulsified food was stored at 20 ℃ for 18 days, and the original flavor of the water-in-oil emulsified food was impaired, and the deterioration odor was perceived, and the overall evaluation was E.
Example B45 preparation of Cookies
According to the formulation of Table B8, the water-in-oil emulsified food (margarine) of example B19 was added with fine granulated sugar, kneaded at a low speed using a Hobat mixer, and then foamed at a medium speed by whipping. Then adding sterilized whole egg containing sodium bicarbonate, emulsifying by stirring at low speed, adding low gluten powder, and mixing at medium speed to obtain cookie blank. The cookie dough thus produced was cooled at 5℃for 2 hours and molded at a diameter of 4cm and a thickness of 5 mm. The formed cookie dough was baked in an oven (product of "Camel" manufactured by the strain KOTOBOKI BAKING MACHINE) to obtain a cookie. The change in color tone, the original flavor of the food (cookie), and the deteriorated odor of the obtained cookie after storage at 50 ℃ for 30 days were evaluated, and the obtained results are shown in table B8.
Table B8
Blending and evaluation results (blending unit: parts by weight) of baked cake (cookie)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B46 preparation of Cookies
A cookie was obtained in the same manner as in example B45 except that the water-in-oil emulsified food (margarine) in example B19 was changed to the water-in-oil emulsified food (margarine) in example B29 in accordance with the formulation of table B8. The change in color tone, the original flavor of the food (cookie), and the deteriorated odor of the obtained cookie after storage at 50 ℃ for 30 days were evaluated, and the obtained results are shown in table B8.
Comparative example B11 preparation of Cookies
A cookie was obtained in the same manner as in example B45 except that the water-in-oil emulsified food (margarine) of example B19 was changed to the water-in-oil emulsified food (margarine) of comparative example B4 in accordance with the blending of table B8. The change in color tone, the original flavor of the food (cookie), and the deteriorated odor of the obtained cookie after storage at 50 ℃ for 30 days were evaluated, and the obtained results are shown in table B8.
Reference example B5
The cookie obtained in comparative example B11 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table B8 as reference example B5, and were compared with examples B45 and 46 and comparative example B11.
As is clear from Table B8, in the cookies (examples B45 and 46) using the water-in-oil emulsified foods (margarine: examples B19 and 29) containing the deterioration odor inhibitor for emulsified foods, the evaluation of the original flavor and deterioration odor of the foods (cookies) was good regardless of the change in color tone after the 30-day storage at 50 ℃. On the other hand, in the cookie (comparative example B11) using the water-in-oil emulsified food (margarine: comparative example B4) containing no deterioration odor inhibitor for emulsified food, the original flavor of the food (cookie) was impaired after storage at 50 ℃ for 30 days, and deterioration odor was perceived, and the overall evaluation was D.
Example B47 preparation of Cookies
A cookie was obtained in the same manner as in example B45 except that the water-in-oil emulsified food (margarine) of example B19 was changed to the water-in-oil emulsified food (composite margarine) of example B39 in accordance with the formulation of table B9. The change in color tone, the original flavor of the food (cookie), and the deteriorated odor of the obtained cookie after storage at 50 ℃ for 30 days were evaluated, and the obtained results are shown in table B9.
[ Table B9]
Blending and evaluation results (blending unit: parts by weight) of baked cake (cookie)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B48 preparation of Cookies
A cookie was obtained in the same manner as in example B47, except that the water-in-oil emulsified food (composite margarine) of example B39 was changed to the water-in-oil emulsified food (composite margarine) of example B40 in accordance with the blending of table B9. The change in color tone, the original flavor of the food (cookie), and the deteriorated odor of the obtained cookie after storage at 50 ℃ for 30 days were evaluated, and the obtained results are shown in table B9.
Comparative example B12 preparation of Cookies
A cookie was obtained in the same manner as in example B47, except that the water-in-oil emulsified food (composite margarine) of example B39 was changed to the water-in-oil emulsified food (composite margarine) of comparative example B8 in accordance with the blending of table B9. The change in color tone, the original flavor of the food (cookie), and the deteriorated odor of the obtained cookie after storage at 50 ℃ for 30 days were evaluated, and the obtained results are shown in table B9.
Reference example B6
The cookie obtained in comparative example B12 was subjected to sensory evaluation immediately after production and before storage, and the obtained results are shown in table B9 as reference example B6, and were compared with examples B47 and 48 and comparative example B12.
As is clear from Table B9, in the cookies (examples B47 and 48) using the water-in-oil emulsified foods (composite margarine: examples B39 and 40) containing the deterioration odor inhibitor for emulsified foods, the evaluation of the original flavor and deterioration odor of the foods (cookies) was good regardless of the change in color tone after storage at 50℃for 30 days. On the other hand, in the cookie (comparative example B12) using the water-in-oil emulsified food (composite margarine: comparative example B8) containing no deterioration odor inhibitor for emulsified food, the original flavor of the food (cookie) was impaired after storage at 50 ℃ for 30 days, and the deterioration odor was perceived, and was comprehensively evaluated as D.
Example B49 preparation of pound cake
According to the formulation of table B10, fine granulated sugar was added to the water-in-oil emulsified food (margarine) of example B19, and after kneading at a low speed using a joba mill, sterilized whole egg was added 5 times, emulsified by stirring at a low speed, and then added with low gluten flour and baking powder, and mixed at a low speed to obtain a cake base. The resulting pound cake base was poured into a mold and baked in an oven to obtain a pound cake. The obtained cake was evaluated for change in color tone after 10000Lx and 16 days of light irradiation at 20 ℃, flavor and smell deterioration of the food (cake), and the obtained results are shown in table B10.
Table B10
Blending and evaluation results (blending unit: parts by weight) of semi-raw cake (pound cake)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B50 preparation of pound cake
A cake was obtained in the same manner as in example B49, except that the water-in-oil emulsified food (margarine) of example B19 was changed to the water-in-oil emulsified food (margarine) of example B29 in accordance with the formulation of table B10. The obtained cake was evaluated for change in color tone after 16 days of light irradiation at 20 ℃, flavor and bad smell of the food (cake) and the obtained results are shown in table B10.
Comparative example B13 preparation of pound cake
A cake was obtained in the same manner as in example B49, except that the water-in-oil emulsified food (margarine) of example B19 was changed to the water-in-oil emulsified food (margarine) of comparative example B4 in accordance with the formulation of table B10. The obtained cake was evaluated for change in color tone after 16 days of light irradiation at 20 ℃, flavor and bad smell of the food (cake) and the obtained results are shown in table B10.
Reference example B7
Sensory evaluation was performed on the pound cake obtained in comparative example B13 immediately after production and before storage, and the obtained results were shown in table B10 as reference example B7, and were compared with examples B49 and 50 and comparative example B13.
As is clear from Table B10, in cake (examples B49 and 50) of pound using water-in-oil emulsified food (margarine: examples B19 and 29) containing an emulsified food deterioration odor inhibitor, the evaluation of the original flavor and deterioration odor of the food (pound cake) was good regardless of the change in color tone after storage for 16 days at 20℃under light irradiation. On the other hand, in the cake (comparative example B13) of the water-in-oil emulsified food (margarine: comparative example B4) containing no deterioration odor inhibitor for emulsified food, the original flavor of the food (cake) was impaired after storage at 20 ℃ for 16 days under light irradiation, and the deterioration odor was perceived, and was comprehensively evaluated as D.
Example B51 preparation of a creamy egg roll (Brioche)
According to the formulation of Table B11, the quasi-high gluten flour, the fine granulated sugar, the sterilized whole egg, the salt, the skim milk powder and the dry yeast were put into a stirring bowl, kneaded by a Hobbit mixer, and then the water-in-oil emulsified food (margarine) of example B19 was added in small amounts successively, and further kneaded by the Hobbit mixer, to obtain a cream egg roll base. The resulting cream egg roll was fermented at 28℃for 1 hour, and after the gas was removed, it was fermented at 5℃overnight. The fermented dough was molded and further fermented at 28℃for 1 hour. Baking the fermented egg roll blank in an oven to obtain the egg roll. The color tone change, the original flavor and the deteriorated odor of the food (the egg roll) after the obtained egg roll was irradiated with light at 20℃for 3 days were evaluated, and the obtained results are shown in Table B11.
Table B11
Bread (butter egg roll) blending and evaluation results (blending unit: parts by weight)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Example B52 preparation of a creamy egg roll
A butter egg roll was obtained in the same manner as in example B51, except that the water-in-oil emulsified food (margarine) in example B19 was changed to the water-in-oil emulsified food (margarine) in example B29 in accordance with the blending of table B11. The color tone change, the original flavor and the deteriorated odor of the food (the egg roll) after the obtained egg roll was irradiated with light at 20℃for 3 days were evaluated, and the obtained results are shown in Table B11.
Comparative example B14 preparation of pound cake
A cream egg roll was obtained in the same manner as in example B51, except that the water-in-oil emulsified food (margarine) of example B19 was changed to the water-in-oil emulsified food (margarine) of comparative example B4 in accordance with the blending of table B11. The color tone change, the original flavor and the deteriorated odor of the food (the egg roll) after the obtained egg roll was irradiated with light at 20℃for 3 days were evaluated, and the obtained results are shown in Table B11.
Reference example B8
The sensory evaluation was performed on the cream rolls obtained in comparative example B14 immediately after production and before storage, and the obtained results were shown in table B11 as reference example B8, and were compared with examples B51 and 52 and comparative example B14.
As is clear from Table B11, in the case of the water-in-oil emulsified foods (margarines: examples B19 and 29) containing the deterioration odor inhibitor for emulsified foods, the evaluation of the original flavor and deterioration odor of the foods (the omelets) was good, regardless of the change in color tone after storage for 3 days at 20℃under light irradiation of either one of the two (examples B51 and 52). On the other hand, in the case of the water-in-oil emulsified food (margarine: comparative example B4) using no deterioration odor inhibitor for emulsified food (comparative example B14), the original flavor of the food (the cream egg roll) was impaired after storage at 20℃for 3 days under light irradiation, and the deterioration odor was perceived, and the overall evaluation was D.
Example B53 preparation of roll-in margarine
After preparing an oil phase portion and a water phase portion according to the formulation of table B12, when the oil phase portion was adjusted to 70 ℃, the water phase portion adjusted to 60 ℃ was added, and the mixture was stirred and mixed by a propeller mixer to prepare an emulsion. Thereafter, when the butter was rapidly kneaded by using a rapid kneader, butter having a temperature of 30℃was poured into the kneader and kneaded, followed by being introduced into a molding apparatus, to obtain a roll-in margarine. The color change after the rolled margarine was stored at 10℃for 220 days, the original flavor and the deteriorated odor of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B12.
Table B12
Compounding of water-in-oil emulsified food (rolled margarine)
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Production of roll-in margarine (comparative example B15)
A roll-in margarine was obtained in the same manner as in example B53, except that the liquid deterioration odor inhibitor for emulsified foods of example 1 was not added and the total amount was adjusted with water according to the blending in table B12. The color change after the rolled margarine was stored at 10℃for 220 days, the original flavor and the deteriorated odor of the water-in-oil emulsified food were evaluated, and the obtained results are shown in Table B12.
Reference example B9
The margarine rolled in comparative example B15 was subjected to sensory evaluation immediately after production and before storage, and the obtained results were shown in table B12 as reference example B9, and were compared with example B53 and comparative example B15.
As is clear from Table B12, in the margarine (example B53) containing the deterioration odor inhibitor for emulsified food, the change in color tone after storage at 10℃for 220 days, the original flavor of water-in-oil emulsified food, and the evaluation of deterioration odor were all good. On the other hand, in the margarine (comparative example B15) in which no deterioration odor inhibitor for emulsified food was blended, the original flavor of the water-in-oil emulsified food was impaired after storage at 10 ℃ for 220 days, and deterioration odor was perceived, and the overall evaluation was D.
Example B54 preparation of croissants
According to the formulation shown in Table B13, the materials of the middle-sized dough were put into a bowl, stirred at a low speed for 4 minutes and a medium speed for 1 minute by a vertical mixer "HPI-20M" (manufactured by Kanto Mixer Co., ltd.) to prepare middle-sized dough, and then stored at 24.+ -. 1 ℃ for 4 hours to ferment. The fermented middle-sized dough and the dough materials except the middle-sized dough are stirred by a vertical stirrer 'HPI-20M' (manufactured by Kanto Mixer Co., ltd.) for 3 minutes at low speed and 12 minutes at medium speed, and the dough temperature is 20+ -1deg.C. After the dough obtained was cooled to 10 ℃, the rolled margarine of example B53 was sandwiched 1 time in three folds and 1 time in two folds, and was sandwiched in the dough. After cooling again to 10 ℃, the mixture was clamped 1 time by four folds, and an isosceles triangle with a size of 40+ -1 g was cut out to form a croissant shape. The formed dough was fermented at a temperature of 27℃and a humidity of 70% for 30 minutes, and then rapidly frozen at a temperature of-35℃for 60 minutes, to obtain a frozen dough having a kneaded dough (Datremepe) layer and a rolled artificial butter layer alternately laminated. The frozen bread dough obtained was stored in a freezer at-20℃for 90 days, thawed at 20℃and 60% humidity for 30 minutes, and baked in a 190℃oven "Prince III" (manufactured by FUJISAWA MARUZEN Co.) without fermentation for 23 minutes to obtain croissants. The flavor and the smell of the obtained croissants (croissants) were evaluated, and the obtained results are shown in table B13.
Table B13
Blending and evaluation results (blending unit: parts by weight) of food (croissants)
/>
* The content of the deterioration odor inhibitor for water-in-oil emulsified food is a solid content conversion amount.
Production of croissants (comparative example B16)
According to the blending of table B13, frozen bread dough was obtained in the same manner as in example B54 except that the roll-in margarine of comparative example B15 was interposed instead of the roll-in margarine of example B53, and the frozen bread dough was stored in a freezer at-20 ℃ for 90 days, and then thawed and baked to obtain croissants. The flavor and the smell of the obtained croissants (croissants) were evaluated, and the obtained results are shown in table B13.
Reference example B10 preparation of croissants
The croissants obtained in comparative example B15 were subjected to sensory evaluation, without being stored in a freezer at-20 ℃, and the obtained results are shown in table B13 as reference example B10, and were compared with examples B54 and B16.
As is clear from Table B13, the evaluation of the original flavor and the deteriorated odor of the food (croissants) was good in both the water-in-oil emulsified food (roll-in margarine: example B53) containing the deteriorated odor inhibitor for emulsified food and the croissants (example B54) obtained by baking after 90 days of storage at-20 ℃. On the other hand, in the case of using a water-in-oil emulsified food (roll-in margarine: comparative example B15) containing no deterioration smell inhibitor for emulsified food and a croissant (comparative example B16) obtained by baking after 90 days of storage at-20℃the original flavor of the food (croissant) was impaired, and deterioration smell was perceived, and the overall evaluation was E.
Claims (10)
1. A deterioration odor inhibitor for emulsified foods, wherein the deterioration odor inhibitor for emulsified foods comprises 0.05-100 wt% of solid components contained in mushroom extract,
the mushroom extract is obtained by heating a mixture of mushrooms in a wet weight/alkaline water or water weight ratio of 0.05-10 at 100-150 ℃ under a pressure of 0.05-0.3 MPa for 0.2-5 hours and removing extraction residues.
2. The deterioration odor inhibitor for emulsified food according to claim 1, wherein,
the mushrooms are at least 1 selected from needle mushroom, maitake Mushroom, pleurotus citrinopileatus, lentinus Edodes, pleurotus eryngii, and Agaricus campestris.
3. The deterioration odor inhibitor for emulsified food according to claim 1 or 2, wherein,
the emulsified food is oil-in-water emulsified food.
4. The deterioration odor inhibitor for emulsified food according to claim 1 or 2, wherein,
the emulsified food is water-in-oil emulsified food.
5. An emulsified food containing the deterioration odor inhibitor for emulsified food according to any one of claims 1 to 4, wherein the content of solid components contained in the mushroom extract is 0.000001 to 0.025% by weight based on the whole emulsified food.
6. A food comprising the emulsified food according to claim 5.
7. A method for producing a deterioration odor inhibitor for emulsified foods, wherein mushrooms are mixed with alkaline water or water so that the ratio of the wet weight of mushrooms to the weight of alkaline water or water is 0.05-10 to obtain a mixture, and the mixture is subjected to a heat treatment at 100-150 ℃ under a pressure of 0.05-0.3 MPa for 0.2-5 hours to remove extraction residues.
8. The method for producing a deterioration odor inhibitor for emulsified foods according to claim 7, wherein,
the emulsified food is oil-in-water emulsified food.
9. The method for producing a deterioration odor inhibitor for emulsified foods according to claim 7, wherein,
the emulsified food is water-in-oil emulsified food.
10. A process for producing an emulsified food containing a deterioration odor inhibitor for an emulsified food, comprising mixing mushrooms with alkali water or water so that the ratio of the wet weight of mushrooms to the weight of alkali water or water is 0.05 to 10 to obtain a mixture, heating the mixture at 100 to 150 ℃ under a pressure of 0.05 to 0.3MPa for 0.2 to 5 hours, removing the extraction residue to obtain the deterioration odor inhibitor for an emulsified food,
The deterioration odor inhibitor for emulsified food is obtained by mixing the raw materials of the aqueous phase and/or the oil phase of the emulsified food before being emulsified by homogenization with the raw materials of the aqueous phase and/or the oil phase of the emulsified food before being emulsified by homogenization so that the content of the solid component contained in the mushroom extract is 0.000001 to 0.025 wt% of the whole emulsified food.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021-137398 | 2021-08-25 | ||
| JP2021-192202 | 2021-11-26 | ||
| JP2021192203A JP2023078889A (en) | 2021-11-26 | 2021-11-26 | Degradation odor inhibitor for water-in-oil emulsified food, water-in-oil emulsified food containing the degradation odor inhibitor, and production methods therefor |
| JP2021-192203 | 2021-11-26 | ||
| PCT/JP2022/031880 WO2023027106A1 (en) | 2021-08-25 | 2022-08-24 | Degradation odor inhibitor for emulsified food, emulsified food containing said degradation odor inhibitor, and production methods therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117136010A true CN117136010A (en) | 2023-11-28 |
Family
ID=86646018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202280028515.5A Pending CN117136010A (en) | 2021-08-25 | 2022-08-24 | Deterioration odor inhibitor for emulsified food, emulsified food containing the deterioration odor inhibitor, and their production methods |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2023078889A (en) |
| CN (1) | CN117136010A (en) |
-
2021
- 2021-11-26 JP JP2021192203A patent/JP2023078889A/en active Pending
-
2022
- 2022-08-24 CN CN202280028515.5A patent/CN117136010A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JP2023078889A (en) | 2023-06-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2566987C2 (en) | Flavoured food product with filing having long storage life and their manufacture methods | |
| US11672265B2 (en) | Egg replacement containing euglena-derived components | |
| RU2311046C2 (en) | Method for production of ubiquinone-enriched foodstuff (variants), foodstuff, method for prevention and/or localization of ubiquinone precipitation in foodstuff (variants), and method for ubiquinone delivery | |
| US9101158B2 (en) | Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage | |
| JP5231291B2 (en) | Bread dough using a water-in-oil emulsified fat composition for kneading bread | |
| WO2020051527A1 (en) | Dairy products, ketogenic products, and production methods | |
| JP5964250B2 (en) | Plastic emulsified oil and fat composition for bread kneading which is a water-in-oil type | |
| JP2018164444A (en) | Water-in-oil type emulsified fat composition | |
| CN117136010A (en) | Deterioration odor inhibitor for emulsified food, emulsified food containing the deterioration odor inhibitor, and their production methods | |
| KR102249168B1 (en) | Manufacturing method of pastry containing mugwort | |
| KR102369767B1 (en) | manufacturing method for high protein tofu confectionery | |
| KR100898060B1 (en) | Par-baking baguette for home bakery and method thereof | |
| JP4954160B2 (en) | Bread production method | |
| CN112841255A (en) | Cheese sauce and preparation method thereof | |
| JP6066258B2 (en) | Anti-aging composition for processed cereal products | |
| JP2012039950A (en) | Cod roe-containing sauce | |
| WO2023027106A1 (en) | Degradation odor inhibitor for emulsified food, emulsified food containing said degradation odor inhibitor, and production methods therefor | |
| JP5567761B2 (en) | Method for producing concentrated soymilk | |
| JPH06189711A (en) | Palm oil carotene-containing food | |
| CN107691587A (en) | The instant cook pizzas that can be stored at room temperature and the method for producing it | |
| CN111556711A (en) | Flavoring agent composition and flavored food | |
| KR102249165B1 (en) | Manufacturing method of Pocaccia bread using smoked duck meat | |
| JP6516940B1 (en) | Method for producing oil composition | |
| KR102534384B1 (en) | Manju comprising dropwort and lotus root | |
| RU2437576C2 (en) | Mayonnaise |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication |