JP2020014448A - Method for inhibiting unpleasant taste derived from cereal - Google Patents

Abstract

To provide a method for inhibiting unpleasant taste derived from cereals.SOLUTION: The unpleasant taste derived from cereals can be inhibited by water-phase particles containing 1 to 60 mass% polyphenol material dispersed in an oil phase. The polyphenol material is preferably at least one selected from isoflavone material, hesperidin material, coffee polyphenol material, cacao polyphenol material, anthocyanin material, rutin material, and catechin material.SELECTED DRAWING: None

Description

  The present invention relates to a method for suppressing off-flavors derived from cereals.

Cereal-derived materials may exhibit a unique off-flavor, which may be a problem in foods using cereal-derived materials.
Patent Literature 1 describes that sucralose has an effect of masking a protein material odor derived from soy protein, wheat protein and the like.
Patent Literature 2 describes that germinated whole fat soybean powder and the like improve the flavor of soybean protein and the like.

JP 2017-205133 A International Publication WO2008 / 096703

  An object of the present invention is to provide a method for suppressing off-flavors derived from cereals.

Patent Document 1 describes that sucralose has an effect of masking unpleasant taste. However, sucralose itself has a sweet taste, and there are cases where formulation is restricted in preparing foods.
Patent Document 2 describes that “germinated full-fat soybean powder and ungerminated full-fat soybean powder that has not been subjected to enzyme deactivation treatment” have a food flavor improving effect. However, it is generally known that soybean flour contains lipoxygenase, and this action causes off-flavor, and it is generally known that "germinated whole fat soybean powder and ungerminated whole fat soybean powder without enzyme inactivation treatment" Is unlikely to have the effect of improving the flavor of food.

  The present inventors have intensively studied a method for suppressing the off-flavor derived from cereals. As a result, it has been found that by containing aqueous phase particles containing a polyphenol material in an amount of 1 to 60% by mass in a dispersed state in an oil phase, it is possible to suppress off-flavors derived from cereals, thereby completing the present invention.

That is, the present invention
(1) a method for suppressing an off-flavor of a cereal-derived material, in which an aqueous phase particle containing 1 to 60% by mass of a polyphenol material is contained in a dispersed state in an oil phase;
(2) The method according to (1), wherein the polyphenol material is at least one selected from isoflavone materials, hesperidin materials, coffee polyphenol materials, cocoa polyphenol materials, anthocyanin materials, rutin materials, and catechin materials.
(3) The above-mentioned (1) or (2), wherein the cereal-derived material is at least one selected from beans-derived materials, wheat-derived materials, potato-derived materials, rice-derived materials, corn-derived materials, and vegetable fats and oils. ),
(4) The cereal-derived material according to any one of (1) to (3) above, wherein the amount of the aqueous phase particles is 0.0001 to 0.1% by mass in the food containing the cereal-derived material. Method of suppressing the off-flavor of
(5) a method for producing a cereal-derived material with reduced off-flavor, in which aqueous phase particles containing 1 to 60% by mass of a polyphenol material are contained in a dispersed state in an oil phase;
(6) a method for producing a food containing a cereal-derived material with reduced off-flavor, wherein a water-phase particle containing 1 to 60% by mass of a polyphenol material is contained in a dispersed state in an oil phase;
It is about.

  ADVANTAGE OF THE INVENTION According to this invention, the off-flavor derived from cereals can be suppressed with a simple method.

In the present invention, cereals are one of the collective names of foodstuffs obtained from plants, also called cereals. Examples include beans, wheat, potatoes, rice, corn, and other various oil crops. The cereal-derived material is a material derived from these cereals, for example, beans-derived material, wheat-derived material, potato-derived material, rice-derived material, corn-derived material, and other various oils. Vegetable oils and fats derived from food crops, and more preferably, beans-derived materials, wheat-derived materials, and various vegetable oils and fats.
More specifically, among soybean-derived materials, soybean-derived materials include defatted soybean, isolated soybean protein material, concentrated soybean protein material, granular soybean protein material, soymilk, soybean powder, soybean oil, and gluten derived from wheat. And bran. Rice-derived materials include rice flour, rice bran and rice oil, and corn-derived materials include corn starch and corn oil. Examples of various vegetable fats and oils include rapeseed oil, palm oil, sesame oil, and cottonseed oil.
In particular, some materials derived from soybeans and materials derived from barley have unique flavors, and the flavors may hinder the widespread use of foods. The present invention provides a method for suppressing such off-flavor of a material derived from cereals.
Moreover, in various vegetable oils and fats, when the deodorization temperature at the time of refinement is lowered, for example, an off-flavor may be felt in the oils and fats. It is said that by lowering the deodorizing temperature at the time of purification, the rate of generation of trans acid can be reduced.

The off-flavor referred to in the present invention is generally any unpleasant taste in the flavor exhibited by foods. In addition, the off-flavor of the cereal-derived material is an off-flavor when it is derived from the cereal-derived material. Specifically, for example, astringent taste and green odor that may be exhibited by a material using soybean as a raw material are exemplified. It also has the flavors of gluten and bran.
Here, the astringent taste is a typical off-flavor, which is also expressed as astringency, and is a stimulus to be felt in the mouth. It is a stimulus with such a feeling.

The present invention is characterized in that an unpleasant taste of a cereal-derived material is suppressed by containing an aqueous phase particle containing 1 to 60% by mass of a polyphenol material in a dispersed state in an oil phase.
In the present invention, the polyphenol material refers to a material containing a large amount of polyphenol. Specifically, one or more selected from isoflavone materials, hesperidin materials, coffee polyphenol materials, cocoa polyphenol materials, anthocyanin materials, rutin materials, and catechin materials can be used. More preferably, it is a coffee polyphenol material, a hesperidin material, or an anthocyanin material, and still more preferably, a hesperidin material. By using an appropriate polyphenol material, the off-flavor suppressing effect of the cereal-derived material is exhibited.
In addition, as a coffee polyphenol material, a raw coffee bean extract can be specifically mentioned, and a cocoa extract can be mentioned as a cocoa polyphenol material. In addition, tea extract can be mentioned as a catechin material. The active ingredient in the coffee polyphenol material is said to be chlorogenic acid.

  The amount of the polyphenol material in the aqueous phase is more preferably from 1.3 to 37% by mass, and even more preferably from 1.5 to 35% by mass. When an appropriate amount of the polyphenol material is present in the aqueous phase, the cereal-derived material exhibits an off-flavor suppressing effect.

The present invention relates to a method for suppressing the off-flavor of a cereal-derived material. Specifically, the cereal is prepared by dispersing an aqueous phase particle containing 1 to 60% by mass of a polyphenol material in an oil phase as described above. It is to be contained in a food material containing the raw material itself or a cereal raw material.
The content of the aqueous phase particles can be appropriately set depending on the amount of polyphenol in the aqueous phase and the degree of off-flavor of the target cereal-derived material. Although the polyphenol itself may be a material exhibiting an off-flavor, in the present invention, the polyphenol material is present in the aqueous phase and is present in a dispersed state in the oil phase, so that the polyphenol material has an off-flavor. It is unlikely to cause this.
The amount of the aqueous phase particles is preferably 0.0001 to 0.03% by mass, more preferably 0.0002 to 0.02% by mass, and even more preferably 0 in the food containing the cereal-derived material. 0.0003 to 0.01% by mass. By containing an appropriate amount of the aqueous phase particles, off-flavors derived from cereal-derived materials can be efficiently suppressed.

  There is no limitation on the oil used in the oil phase in the present invention, and various vegetable oils including soybean oil, rapeseed oil, rice oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, and beef tallow and pork oil One or more animal fats and oils obtained by subjecting them to one or more processes selected from fractionation, hardening, and transesterification can be used.

It is desirable that an oil-soluble emulsifier is dissolved in the oil phase. The oil-soluble emulsifier is an emulsifier that dissolves in fats and oils, and refers to an emulsifier having an HLB of 7 or less in the present invention.
As the oil-soluble emulsifier, one or more selected from polyglycerin ester, sugar ester, sorbitan ester, and monoglycerin fatty acid ester are desirable, more preferably polyglycerin ester, sugar ester, and distilled monoglyceride are preferable, and polyglycerin ester is particularly preferable. Among them, polyglycerin condensed ricinoleate is most preferred. In addition, polyglycerin condensed ricinoleate may be abbreviated as PGPR.
The amount of the oil-soluble emulsifier in the oil phase is preferably from 0.01 to 6% by mass, more preferably from 0.01 to 4% by mass. By using an appropriate amount of an appropriate emulsifier, the off-flavor of the cereal-derived material can be suppressed.

  Typically, the off-flavor control technology according to the present invention can be suitably used for foods using soybean-based materials. Examples of soybean-based materials include soymilk, granular soybean protein material, isolated soybean protein material, concentrated soybean protein material, fibrous soybean protein material, and okara. Here, soy milk includes those extracted from whole soybeans, defatted soymilk extracted from defatted soybeans, and these powdered products. Further, the granular soybean protein material is a material obtained by molding a soybean-derived material such as defatted soybean by an extruder such as an extruder. The isolated soybean protein material is a soybean protein separated from soymilk by isoelectric point precipitation, mainly in powder form. The concentrated soy protein material is obtained by removing saccharides and other available components from defatted soy flour by washing with alcohol or acid. The fibrous soybean protein material is obtained by dissolving the separated soybean protein material in an alkaline solution, extruding the soybean protein material from a small hole into an acid solution, and collecting the fibrous material. Okara is mainly composed of insoluble fibers after extracting fats and oils and soybean proteins from soybeans. The defatted soy flour is a powder of defatted soy.

  During the production of foods using these soybean-based materials, or during the production of these soybean-based materials themselves, by applying the present invention, it is possible to suppress the off-flavor in soybean-based materials. Can be.

Next, the off-flavor control method according to the present invention will be described in more detail.
In the present invention, a polyphenol material is dissolved in water to prepare an aqueous phase. If necessary, an oil-soluble emulsifier is dissolved in fat or oil to prepare an oil phase.
Next, the water phase is mixed with the oil phase and emulsified into a water-in-oil type to obtain an off-flavor inhibitor.

In the method for suppressing the off-flavor of a cereal-derived material according to the present invention, the effect of suppressing the off-flavor is exhibited by adding the above agent to various cereal-derived materials exhibiting an off-flavor. The effect can be appropriately adjusted by the concentration of the polyphenol material in the aqueous phase, the amount of the aqueous phase, and the amount of the off-flavor inhibitor itself used. Depending on the cereal-derived material used, the degree of off-flavor and the degree to which suppression is desired also differ, but those skilled in the art can appropriately adjust as necessary.
Further, by similarly adding to a food containing a cereal-derived material, the off-flavor of the cereal-derived material can be suppressed.
Examples will be described below.

Study 1 Preparation of Off-flavor Suppressant Sample An off-flavor inhibitor sample was prepared according to the formulation in Table 1-1. The preparation method was in accordance with “「 Method for preparing an off-flavor inhibitor sample ”.

・植物性油脂には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。
・油溶性乳化剤には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・アントシアニン素材には、三栄源エフ・エフ・アイ社製「「粉末ぶどうエキスHA」を使用した。
・ヘスペリジン素材には、東洋精糖社製「αGヘスペリジン」を使用した。 Table 1-1 Formulation

-"Palm Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used as the vegetable oil.
-As an oil-soluble emulsifier, polyglycerin condensed ricinoleate "CRS-75" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-"Powdered grape extract HA" manufactured by San-Ei Gen FFI was used as the anthocyanin material.
-As the hesperidin material, "αG hesperidin" manufactured by Toyo Seika was used.

○ Preparation method of off-flavor inhibitor sample 1. In the compounding, the raw materials classified into the oil phase were melted and mixed to prepare an oil phase.
2. In the formulation, the raw materials classified into the aqueous phase were dissolved in water to prepare an aqueous phase.
3. The water phase was mixed with the oil phase and emulsified to obtain a water-in-oil emulsion.

Study 2 Evaluation with a sample of an off-flavor inhibitor 1
Using the off-flavor inhibitor sample prepared in Study 1, high protein cream containing a soybean protein material as shown in Table 2-1 was prepared and subjected to a sensory evaluation.
The high protein cream was prepared in accordance with “○ High protein cream preparation method”. In addition, the sensory evaluation was performed according to the “○ sensory evaluation method”. The results are shown in Table 2-2.

・大豆蛋白質素材には、不二製油株式会社製分離大豆蛋白質素材である「プロリーナ900」を使用した。
・植物油脂には、不二製油株式会社製「パーキッドN」を使用した。
・レシチン、バニリンは微量であり、「適量」と表示した。 Table 2-1 High protein cream formulation

-As a soy protein material, "Proliner 900" which is a soy protein material manufactured by Fuji Oil Co., Ltd. was used.
-"Parkid N" manufactured by Fuji Oil Co., Ltd. was used as vegetable oil.
・ Lecithin and vanillin were trace amounts and indicated as “appropriate amount”.

○ Preparation of high protein cream A soy protein material, whole milk powder, sugar, and vegetable fats and oils were mixed in a kneader.
2. Micronized with a roll refiner.
3. Conching was performed.
4. Each “flavor inhibitor sample” was added, mixed, and filled in an aluminum cup.
5. Cooled at 10 ° C. for 10 minutes.
6. Aged at 20 ° C for 1 week.

○ Sensory evaluation method The prepared sample was subjected to sensory evaluation by three panelists and scored by the following criteria in a discussion.
3 points Compared with Comparative Example 2-1, it was felt that astringent taste and blue odor were greatly suppressed.
2 points Compared to Comparative Example 2-1, a feeling that astringent taste and blue odor were suppressed was felt.
1 point Same or more astringent taste and green odor were felt as in Comparative Example 2-1.
Two or more points were accepted.

Table 2-2 Result

Discussion It has been confirmed that the off-flavor inhibitor according to the present invention can significantly suppress the off-flavor caused by the isolated soybean protein material.

Study 3 Evaluation of off-flavor inhibitor sample 2
Using the off-flavor inhibitor sample prepared in Study 1, "Strawberry Flavor Bits" using granular soy protein material shown in Table 3-1 was prepared and subjected to sensory evaluation.
Preparation of strawberry-flavored Bits was performed according to "Preparation method of strawberry-flavored Bits". In addition, the sensory evaluation was performed in accordance with “○ Sensory evaluation method 2”. The results are shown in Table 3-2.

・植物性油脂には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。
・粒状大豆蛋白質素材には、不二製油株式会社製「アペックス３００」を使用した。 Table 3-1 Formulation

-"Palm Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used as the vegetable oil.
"Apex 300" manufactured by Fuji Oil Co., Ltd. was used as the granular soybean protein material.

○ Preparation method of strawberry flavor bitts Raw materials other than the granular soy protein material and flavor were mixed and heated to boiling.
2. The granular soy protein material was added and heated on low heat for 15 minutes.
3. The water was drained and dried at 60 ° C. for 15 hours.
4. Fragrance was added.

○ Sensory evaluation method 2
The sample was eaten by three panelists and compared with Comparative Example 3-1 and scored based on the following criteria at the meeting of the panelists.
3 points Compared with Comparative Example 3-1, a feeling that astringency and green odor were greatly suppressed was felt.
2 points Compared with Comparative Example 3-1, the astringent taste and blue odor were suppressed.
1 point Same or more astringent taste and green odor were felt as in Comparative Example 3-1.
Two or more points were accepted.

Table 3-2

Discussion It has been confirmed that the off-flavor inhibitor according to the present invention can significantly suppress the off-flavor caused by the granular soybean protein material.

Study 4 Preparation of Off-flavor Suppressant Sample 2
According to the composition of Table 4-1, an off-flavor inhibitor sample was prepared. The preparation method was in accordance with “「 Method for preparing an off-flavor inhibitor sample ”.

・植物性油脂１には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。
・植物性油脂２には、不二製油株式会社製「精製ヤシ油」を使用した。
・油溶性乳化剤には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・アントシアニン素材には、三栄源エフ・エフ・アイ社製「粉末ぶどうエキスHA」を使用した。
・ヘスペリジン素材には、東洋精糖社製「αGヘスペリジン」を使用した。 Table 4-1 Formulation

-For the vegetable oil 1, "Palce Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used.
-As the vegetable oil 2, “refined coconut oil” manufactured by Fuji Oil Co., Ltd. was used.
-As an oil-soluble emulsifier, polyglycerin condensed ricinoleate "CRS-75" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-As an anthocyanin material, "Grape Extract HA" manufactured by San-Ei Gen FFI Co. was used.
-As the hesperidin material, "αG hesperidin" manufactured by Toyo Seika was used.

Examination 5 Evaluation of the off-flavor inhibitor sample 3
Using the off-flavor inhibitor sample prepared in Study 4, soymilk-based beverages shown in Table 5-1 were prepared and subjected to sensory evaluation.
The preparation of the soymilk-based beverage was in accordance with “Method for preparing soymilk-based beverage”. In addition, the sensory evaluation was performed in accordance with “○ Sensory evaluation method 3”. The results are shown in Table 5-2.

・無調整豆乳にはキッコーマン株式会社製「無調整豆乳」を使用した。
・水溶性乳化剤には、三菱化学フーズ株式会社製シュガーエステル「エステルＳ１６７０」を使用した。 Table 5-1 Formulation

-Unadjusted soymilk manufactured by Kikkoman Corporation was used.
-Sugar ester "Ester S1670" manufactured by Mitsubishi Chemical Foods Corporation was used as the water-soluble emulsifier.

○ Method for preparing soymilk-based beverage Unregulated soy milk was heated to 60 ° C.
2. A water-soluble emulsifier was added and stirred with a homomixer.
3. Each oil / fat composition sample was added and further stirred.
4. Cooled to 10 ° C.

○ Sensory evaluation method 3
The sample was eaten by three panelists and compared with Comparative Example 5-1 and scored based on the following criteria at the meeting of the panelists.
3 points Compared with Comparative Example 5-1, it was felt that astringency and green odor were greatly suppressed.
2 points Compared to Comparative Example 5-1, astringent taste and blue odor were suppressed.
1 point Same or more astringent taste and blue odor were felt as in Comparative Example 5-1.
Two or more points were accepted.

Table 5-2 Result

Discussion It was confirmed that the off-flavor inhibitor according to the present invention can significantly suppress the off-flavor caused by soymilk.

Study 6 Preparation of off-flavor inhibitor sample 3
According to the composition of Table 6-1, an off-flavor inhibitor sample was prepared. The preparation method was in accordance with “「 Method for preparing an off-flavor inhibitor sample ”.

・油脂には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。
・油溶性乳化剤には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・ヘスペリジン素材には、東洋精糖社製「αGヘスペリジン」を使用した。
・ルチン素材には、東洋精糖社製「αGルチンPS」を使用した。 Table 6-1 Formulation

-"Palm Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used as the fat.
-As an oil-soluble emulsifier, polyglycerin condensed ricinoleate "CRS-75" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-As the hesperidin material, "αG hesperidin" manufactured by Toyo Seika was used.
-As a rutin material, "αG rutin PS" manufactured by Toyo Seika was used.

Examination 7 Evaluation of the off-flavor inhibitor sample 4
Blancpain was prepared using the off-flavor inhibitor sample prepared in Study 6 with the formulation shown in Table 7-1, and was subjected to a sensory evaluation.
Blancpain was prepared in accordance with "Preparation of Blancpain". The sensory evaluation was in accordance with “O sensory evaluation method 4”. The results are shown in Table 7-2.

・ミックス粉には、鳥越製粉株式会社製の、小麦粉を使わず、代わりに小麦たんぱくや小麦ふすまを使用した「パンdeスマートシックス」を使用した。
・油脂には、不二製油株式会社製の、スーパーパームオレイン、硬化油、エステル交換油の混合油を使用した。 Table 7-1 Formulation

-"Bread de Smart Six", which uses wheat protein and wheat bran instead of flour, was used as the mixed flour.
A mixed oil of Super Palm Olein, hydrogenated oil, and transesterified oil manufactured by Fuji Oil Co., Ltd. was used as the fat.

○ Preparation of Blancpain
1 Raw materials were weighed and mixed with an AICOH S30 coat mixer. (1st speed × 2 minutes → 2nd speed × 5 minutes → 1st speed × 5 minutes → 2nd speed × 13.5 minutes)
The fermentation was performed at 28 ° C and a humidity of 85% for 30 minutes.
3. Divided into 80 g / piece.
4 Bench time: 20 minutes 5 Proofer: 38 ° C, humidity 80% 65-70 minutes 6 Bake in oven: Upper heat 230 ° C, lower heat 210 ° C 12 minutes

○ Sensory evaluation method 4
The sample was eaten by four panelists, and in comparison with Comparative Example 7-1, a score was given based on the following criteria at a meeting of the panelists.
3 points Compared with Comparative Example 7-1, it was felt that the astringent taste and blue odor were greatly suppressed.
2 points Compared with Comparative Example 7-1, the astringent taste and blue odor were suppressed.
1 point Same or more astringent taste and green odor as Comparative Example 7-1.
Two or more points were accepted.

Table 7-2 Result

Consideration-In recent years, bread that uses less flour is popular in the market, but wheat protein and wheat bran are often used instead of flour. However, these materials had a unique off-flavor and could be problematic. In the present invention, such an off-flavor of the material derived from cereals can be suppressed, and the low-carbohydrate bread also contributes to the improvement of the flavor.

Examination 8 Evaluation of off-flavor inhibitor sample 5
Using the off-flavor inhibitor sample prepared in Study 6 (Example 6-3), breads containing various flours were prepared with the formulations shown in Table 8-1, and subjected to a sensory evaluation.
Bread was prepared in accordance with “Bread preparation method”. In addition, the sensory evaluation was performed in accordance with “○ Sensory evaluation method 5”. The results are shown in Table 8-2.

・小麦グルテンには鳥越製粉株式会社製「PROグル65」を使用した。
・オーツ麦ふすまには鳥越製粉株式会社製「有機オーツ麦フスマ」を使用した。
・大豆粉には、加熱して酵素を失活させ粉体にしたものを使用した。
・油脂には、不二製油株式会社製の、スーパーパームオレイン、硬化油、エステル交換油の混合油を使用した。 Table 8-1 Formulation

-"Guru 65" manufactured by Torigoe Flour Milling Co., Ltd. was used for wheat gluten.
・ "Organic oat bran" manufactured by Torigoe Flour Milling Co., Ltd. was used for oat bran.
-The soybean flour used was heated to deactivate the enzyme and turned into powder.
A mixed oil of Super Palm Olein, hydrogenated oil, and transesterified oil manufactured by Fuji Oil Co., Ltd. was used as the fat.

○ Bread preparation method 1 According to the composition, the fat and oil and the fat and oil composition of Example 6-3 were kneaded to form a paste.
2. Each raw material was put into a home bakery (manufactured by Panasonic).
3 In the home bakery, bread was baked by a soft bread program (kneading → fermentation → baking for about 5 hours).
4. Removed residual heat and packed in bags.
5 The sensory evaluation was performed on the following day.

○ Sensory evaluation method 5
Samples were eaten by three panelists, and Comparative Example 8-1, Example 8-2, Comparative Example 8-2, and Example 8-3 for Example 8-1. Were scored on the basis of the following criteria at the meeting of the panelists with Comparative Example 8-3 as a comparative object.
3 points Compared with each comparative example, it was felt that the off-flavor of the comparative example was clearly reduced.
2 points Compared with each comparative example, it was felt that the off-flavor of the comparative example was reduced to some extent.
1 point Same or more unpleasant taste as in each comparative example.
Two or more points were accepted.

Table 8-2 Results

Discussion Only the hesperidin material was examined, but in each case, the off-flavor was improved compared to the control. The off-flavor was not limited to the astringent taste, and the effect of reducing the aggressiveness of wheat gluten, the spice feeling of oat bran, and the blue odor of soybean flour was remarkably observed.

Study 9 Preparation of off-flavor inhibitor sample 4
According to the composition of Table 9-1, an off-flavor inhibitor sample was prepared. The preparation method was in accordance with “「 Method for preparing an off-flavor inhibitor sample ”.

・油脂には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。
・油溶性乳化剤には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・ヘスペリジン素材には、東洋精糖社製「αGヘスペリジン」を使用した。
・ルチン素材には、東洋精糖社製「αGルチンPS」を使用した。
・アントシアニン素材には、三栄源エフ・エフ・アイ社製「粉末ぶどうエキスHA」を使用した。 Table 9-1 Formulation

-"Palm Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used as the fat.
-As an oil-soluble emulsifier, polyglycerin condensed ricinoleate "CRS-75" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-As the hesperidin material, "αG hesperidin" manufactured by Toyo Seika was used.
-As a rutin material, "αG rutin PS" manufactured by Toyo Seika was used.
-As an anthocyanin material, "Grape Extract HA" manufactured by San-Ei Gen FFI Co. was used.

Study 10 Evaluation of off-flavor inhibitor sample 6
Using the off-flavor suppressant sample prepared in Study 9, blamp bread was prepared with the composition shown in Table 10-1 and subjected to a sensory evaluation.
Blancpain was prepared according to “「 Blancpain Preparation Method 2 ”. In addition, the sensory evaluation was performed in accordance with “○ Sensory evaluation method 6”. The results are shown in Table 10-2.

・未失活大豆粉には株式会社ペリカン株式会社製「大豆粉」を使用した。
・失活大豆粉には株式会社ペリカン製「全脂脱臭大豆粉」を使用した。
・小麦グルテンには鳥越製粉株式会社製「PROグル65」を使用した。
・ふすま粉にはアリサン有限会社製「有機オーツ麦フスマ」を使用した。
・油脂には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。 Table 10-1 Composition

-"Soybean powder" manufactured by Pelican Co., Ltd. was used for unactivated soybean powder.
-"Full fat deodorized soy flour" manufactured by Pelican Co., Ltd. was used as the deactivated soy flour.
-"Guru 65" manufactured by Torigoe Flour Milling Co., Ltd. was used for wheat gluten.
-"Organic oat bran" manufactured by Alisan Co., Ltd. was used for the bran powder.
-"Palm Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used as the fat.

○ Preparation method of Blancpain 2
1. Raw materials were added to a home bakery (Panasonic).
2. It was prepared by the "soft bread program (kneading → fermentation → baking for about 5 hours)".
3. Take the residual heat and pack it.
4. The sensory evaluation was performed on the following day.

○ Sensory evaluation method 6
Samples were eaten by three panelists, and Examples 10-1, 10-5, and 10-9 corresponded to Comparative Example 10-1, and Examples 10-2, 10-6, and 10-10 corresponded to Comparative Example 10-2. 10-3, Comparative Examples 10-3 in Examples 10-3, 10-7, and 10-11, and Comparative Examples 10-4 in Examples 10-4, 10-8, and 10-12. In the discussion of the above, the following criteria were scored.
3 points The off-flavor was felt to be clearly reduced as compared to the comparison target.
2 points A feeling that the off-flavor has been reduced to some extent as compared to the comparison target.
1 point Same or more unusual taste as compared.
Two or more points were accepted.

Table 10-2 Results

Discussion As shown in Table 10-2, in all of the hesperidin material, anthocyanin material, and rutin material, the presence of a water phase in which a predetermined amount of these are dissolved in the oil phase is present in a dispersed state in the oil phase. It was found that the flavor was reduced.

Study 11 Preparation of Off-flavor Inhibitor Sample 5
According to the composition of Table 11-1, an off-flavor inhibitor sample was prepared. The preparation method was in accordance with “「 Method for preparing an off-flavor inhibitor sample ”.

・油脂には、不二製油株式会社製スーパーパームオレインである「パームエース１０」を使用した。
・油溶性乳化剤には、阪本薬品工業株式会社製ポリグリセリン縮合リシノレイン酸エステル「CRS-75」を使用した。
・ヘスペリジン素材には、東洋精糖社製「αGヘスペリジン」を使用した。
・アントシアニン素材には、三栄源エフ・エフ・アイ社製「粉末ぶどうエキスHA」を使用した。 Table 11-1 Formulation

-"Palm Ace 10" which is a super palm olein manufactured by Fuji Oil Co., Ltd. was used as the fat.
-As an oil-soluble emulsifier, polyglycerin condensed ricinoleate "CRS-75" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used.
-As the hesperidin material, "αG hesperidin" manufactured by Toyo Seika was used.
-As an anthocyanin material, "Grape Extract HA" manufactured by San-Ei Gen FFI Co. was used.

Study 12 Evaluation of Off-flavor Suppressant Sample 7
Using the off-flavor inhibitor sample prepared in Study 11, fats and oils were blended in the composition shown in Table 12-1, and subjected to a sensory evaluation.
The preparation of fats and oils at each deodorizing temperature was in accordance with "Preparation method of fat and oil".
The sensory evaluation was performed in accordance with “○ Sensory evaluation method 7”. The results are shown in Table 12-2.

・脱臭温度として１９０℃、２１０℃、２３０℃、２５０℃と記載されたものは、それぞれ各温度で脱臭された油脂を示した。 Table 12-1 Composition

-Those described as 190 ° C., 210 ° C., 230 ° C., and 250 ° C. as deodorizing temperatures indicated oils and fats deodorized at each temperature.

○ Method of preparing fats and oils An undeodorized product of Super Palm Olein (“Palm Ace” manufactured by Fuji Oil Co., Ltd.) was deodorized at 190 ° C., 210 ° C., 230 ° C., and 250 ° C. The method followed the usual method.

○ Sensory evaluation method 7
The prepared sample was stored at 60 ° C. for 7 days, then brought to room temperature, and evaluated by eating directly with four panelists.
Comparative Example 12-5, Examples 12-1 and 12-5 show Comparative Example 12-1, Comparative Examples 12-6 and Examples 12-2 and 12-6 show Comparative Example 12-2 and Comparative Example 12- 7, Examples 12-3 and 12-7 compare Comparative Example 12-3, Comparative Example 12-8, Example 12-4 and Example 12-8 compare Comparative Example 12-4, respectively. Based on criteria, scored by panelists.
3 points The off-flavor was felt to be clearly reduced as compared to the comparison target.
2 points A feeling that the off-flavor has been reduced to some extent as compared to the comparison target.
1 point Same or more unusual taste as compared.
Two or more points were accepted.

Table 12-2 Result

DISCUSSION It has been clarified that the off-flavor seen when the deodorization temperature is low can also be reduced by the method according to the present invention.
The generation of trans fatty acids can be suppressed by lowering the deodorizing temperature of fats and oils, but the fats and oils sometimes have a bad flavor. According to the present invention, it is possible to reduce the off-flavor of fats and oils when the deodorization temperature is low, so that it is possible to obtain fats and oils with a small amount of trans fatty acids and good flavor.

Claims (6)

A method for suppressing an off-flavor of a cereal-derived material, wherein an aqueous phase particle containing 1 to 60% by mass of a polyphenol material is contained in a dispersed state in an oil phase. The method according to claim 1, wherein the polyphenol material is at least one selected from isoflavone materials, hesperidin materials, coffee polyphenol materials, cocoa polyphenol materials, anthocyanin materials, rutin materials, and catechin materials. The method according to claim 1, wherein the cereal-derived material is at least one selected from beans, wheat, potato-derived materials, rice-derived materials, corn-derived materials, and vegetable fats and oils. The method for suppressing an off-flavor of a cereal-derived material according to any one of claims 1 to 3, wherein the amount of the aqueous phase particle is 0.0001 to 0.1% by mass in the food containing the cereal-derived material. A method for producing a cereal-derived material with reduced off-flavor, wherein water-phase particles containing a polyphenol material in an amount of 1 to 60% by mass are dispersed in an oil phase. A method for producing a food containing a cereal-derived material with reduced off-flavor, wherein aqueous phase particles containing 1 to 60% by mass of a polyphenol material are contained in a dispersed state in an oil phase.