JP2023007174A - Acid odor inhibitor for food - Google Patents

Abstract

To provide an acid odor inhibitor for food having an acid odor.SOLUTION: An acid odor inhibitor for food contains degraded carotenoid as an active ingredient. The acid odor inhibitor for food can be prepared by a production method including a step for degrading carotenoid in oil and fat. The acid odor inhibitor for food is suitable as, for example, a material for reducing an acid odor from food containing an acid odor component.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a technique for suppressing the sour odor of food.

Foods with relatively low preservability are used with shelf life improvers for the purpose of suppressing putrefaction and spoilage in a very short period of time, such as several hours or days. Consumer needs in recent years have become more health-conscious, and processed foods are becoming less salty and less sugary. sexuality is increasing.
Food additives such as acetic acid and sodium acetate are mainly used as shelf-life improvers. Since these food additives have a sour smell, they may reduce the flavor of the food to which they are added. Therefore, there is a demand for a food that has a suppressed sour smell even when a shelf life improving agent is used.

Until now, the development of methods for suppressing the sour smell of foods and seasonings has been advanced. For example, Patent Document 1 discloses that citral-a, citral-b, α-terpineol, β-terpineol, γ-terpineol, δ-terpineol, α-terpinyl acetate, β-terpinyl acetate are added to vinegar. , γ-terpinyl acetate, δ-terpinyl acetate, at least one compound selected from δ-terpinyl acetate, an amount of 3% or more of the acidity of vinegar, a surfactant (food additive) as necessary and edible oils and fats are disclosed.

Japanese Patent Application Laid-Open No. 2020-115821

In Patent Document 1, although the odor of acetic acid can be alleviated, the compounds contained therein have a unique aroma, so the applicable foods were limited. Therefore, a highly versatile means capable of suppressing the sour odor of food is desired.

An object of the present invention is to provide a sour odor inhibitor for food that can suppress the sour odor of food and a method for suppressing sour odor of food.

As a result of intensive studies to solve the above problems, the present inventors found that the use of carotenoid decomposition products suppresses the sour odor of foods with sour odors without causing offensive tastes and offensive odors. completed. That is, the present invention is as follows.
[1]
An acid odor inhibitor for food containing a carotenoid decomposition product as an active ingredient.
[2]
The acid odor inhibitor for foods according to [1], wherein the carotenoid decomposition product is a carotene decomposition product.
[3]
The acid odor inhibitor for foods according to [1] or [2], which contains 50 mass ppm or more and 2000 mass ppm or less of the carotenoid decomposition product in terms of the amount of carotenoid before decomposition.
[4]
The acid odor inhibitor for foods according to any one of [1] to [3], wherein the carotenoid decomposition product is a carotenoid thermal oxidation decomposition product.
[5]
The acid odor inhibitor for foods according to any one of [1] to [4], which is in the form of a fat and oil composition.
[6]
The acid odor inhibitor for foods according to [5], wherein the oil and fat composition is powdery.
[7]
A method for producing an acid odor inhibitor for foods, comprising a step of oxidizing carotenoids in fats and oils to obtain a carotenoid decomposition product.
[8]
The production method according to [7], wherein the carotenoid content in the fat is 50 ppm by mass or more and 2000 ppm by mass or less.
[9]
The production method according to [8], wherein the fat is palm-based fat.
[10]
The production method according to any one of [7] to [9], wherein the fat has an iodine value of 0 to 80.
[11]
The production method according to any one of [7] to [10], wherein the oxidation treatment oxidizes the fat so that the peroxide value is 3 or more and 250 or less.
[12]
The production according to any one of [7] to [11], wherein the oxidation treatment is performed by heating at 50° C. or higher and 220° C. or lower for a heating time of 0.1 hour or longer and 240 hours or shorter. Method.
[13]
The production method according to [12], wherein the product of the heating temperature (°C) and the heating time (hour) in the heat treatment is 20 or more and 20000 or less.
[14]
The manufacturing method according to any one of [7] to [13], wherein the oxidation treatment is performed by supplying oxygen.
[15]
The production method according to any one of [7] to [14], including a step of mixing the carotenoid decomposition products with fats and oils.
[16]
The production according to any one of [7] to [15], wherein the acid odor inhibitor for foods contains 0.01 mass ppm or more and 2000 mass ppm or less of the carotenoid decomposition product in terms of the carotenoid amount before decomposition. Method.
[17]
A method for suppressing a sour odor of food, comprising adding a carotenoid decomposition product to a food having a sour odor.
[18]
The method for suppressing sourness according to [16], wherein the carotenoid decomposition product is contained in the food from 1 × 10 ^-5 ppm by mass to 1 ppm by mass in terms of the carotenoid amount before decomposition.
[19]
A method for producing a food, comprising adding a carotenoid decomposition product to a food having a sour odor.
[20]
A composition with suppressed sour odor, comprising a sour odor component and a carotenoid decomposition product.

According to the present invention, by using a carotenoid decomposition product as an active ingredient, it is possible to provide a sour smell inhibitor for food that is excellent in the effect of suppressing the sour smell of foods that have a sour smell without unpleasant taste and smell. can.

INDUSTRIAL APPLICABILITY The present invention is a food acid odor inhibitor containing a carotenoid decomposition product as an active ingredient. The sour odor inhibitor for foods has the functionality of suppressing the sour odor of foods having sour odors.

The carotenoid decomposition product used in the present invention is obtained by decomposing carotenoid. Examples of carotenoids include carotenes such as β-carotene, α-carotene and lycopene; xanthophylls such as lutein, canthaxanthin, β-cryptoxanthin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin and capsanthin; retinol. , bixin, norbixin, and apocarotenoids such as crocetin. Among them, carotene is preferred, and one or two selected from the group consisting of β-carotene and α-carotene are more preferred.
As for the carotenoid decomposition products, the decomposition products of the above carotenoids may be used singly, or two or more kinds thereof may be used in combination. Also, two or more carotenoids may be decomposed in a mixed state to obtain a carotenoid decomposition product.

Although the method for obtaining the carotenoid decomposition product is not particularly limited, it is preferably obtained by oxidizing carotenoids in fats and oils, and more preferably by heating and oxidizing carotenoids in fats and oils.

The food acid odor inhibitor preferably has a content of 50 ppm by mass or more and 2000 ppm by mass or less in terms of the amount of carotenoids in the state before decomposition of the carotenoid decomposition product, and is 80 ppm by mass or more. More preferably, the content is 1000 mass ppm or less, and more preferably 120 mass ppm or more and 500 mass ppm or less.

The acid odor inhibitor for foods of the present invention can be produced by a process of oxidizing carotenoids in fats and oils to obtain carotenoid decomposition products.

The carotenoid decomposition product can be obtained by performing a predetermined heat treatment or the like while optionally blowing oxygen. In addition, a carotenoid decomposition product may be appropriately extracted or concentrated from the oil-and-fat composition containing the carotenoid and used. Methods of extraction and concentration are not particularly limited, but for example, an extraction method using an organic solvent, a concentration method by column chromatography, molecular distillation or steam distillation can be employed.

Fats and oils used in the oxidation treatment are not particularly limited as long as they contain carotenoids, but preferably contain 50 mass ppm or more and 2000 mass ppm or less of carotenoids.

The fat used in the oxidation treatment is preferably a palm oil having a total content of β-carotene and α-carotene of 50 ppm by mass or more and 2000 ppm by mass or less. The palm-based fats and oils used in the present invention may be fats and oils obtained from oil palm fruits, and may be those subjected to treatments such as molecular distillation, fractionation, degumming, deacidification, and deodorization. The method of each treatment is not particularly limited, and may be a method commonly used for processing and refining of fats and oils. For example, fractionation can be carried out by solvent fractionation or low-temperature filtration.
More preferably, the total content of β-carotene and α-carotene contained in the palm-based oil is 100 mass ppm or more and 1000 mass ppm or less, and 200 mass ppm or more and 500 mass ppm or less. more preferably 300 mass ppm or more and 400 mass ppm or less. As long as the total content of β-carotene and α-carotene is within the above range, one type of palm oil may be used alone, or two or more types may be used together and mixed so that it is within the above range. You may

The oil and fat used for the oxidation treatment may be obtained by adding the carotenoid to any raw oil and fat. The content of carotenoids in the fats and oils used for the oxidation treatment is preferably 50 mass ppm or more and 2000 mass ppm or less, and the content is 100 mass ppm or more and 1000 mass ppm or less. More preferably, the content is 200 mass ppm or more and 500 mass ppm or less, and even more preferably 300 mass ppm or more and 400 mass ppm or less.

In addition, the fat used for the oxidation treatment preferably has an iodine value (unit: g/100 g fat, hereinafter also referred to as "IV") of 0 or more and 80 or less, more preferably 40 or more and 70 or less. More preferably, it is 50 or more and 60 or less. The iodine value can be measured in accordance with "Standard Fat Analysis Test Method 2.3.4.1-2013 Iodine Value (Wiiss-Cyclohexane Method)" (The Japan Oil Chemists' Society).

In the oxidation treatment of the fats and oils containing the carotenoids, the peroxide value (unit: meq/kg, hereinafter also referred to as “POV”) of the fats and oils is preferably oxidized to 3 or more and 250 or less, preferably 10 or more and 200. It is more preferable to oxidize to 20 or more and 120 or less, and it is even more preferable to oxidize to 40 or more to 80 or less. By oxidizing the carotenoid-containing fats and oils, it is possible to obtain POV within a predetermined range, but the oxidation method is not particularly limited. By setting the POV within a predetermined range, the carotenoids in the fats and oils containing the carotenoids can be decomposed. The POV can be measured in accordance with "Standard fat analysis test method 2.5.2.1-2013 Peroxide value (acetic acid-isooctane method)" (Japan Oil Chemists' Society).

From the viewpoint of production on an industrial scale, the oxidation treatment is carried out by placing it in a suitable container such as a tank, and heating means provided in the container such as an electric heating type, a direct flame burner type, a microwave type, a steam type, a hot air type, etc. Then, it is preferable to perform a predetermined heat treatment. The conditions for the heat treatment may be appropriately set so as to obtain a desired amount of decomposed carotenoids. Although it varies depending on the type of carotenoid and the type of raw material fat used as the base oil, it is not general, but typically, for example, the heating temperature is 50 ° C. or higher and 220 ° C. or lower, and the heating time is 0.1 hour or longer and 240 hours or shorter. More typically, for example, the heating temperature is 60° C. or higher and 160° C. or lower, and the heating time is 1 hour or longer and 100 hours or shorter. More typically, for example, the heating temperature is 80° C. or higher and 120° C. or lower, and the heating time is 20 hours or longer and 60 hours or shorter. The condition of the product of the heating temperature (° C.) and the heating time (hour) (hereinafter also referred to as “temperature×time”) is typically, for example, heat treatment at 200 or more and 20000 or less, and more typical. For example, heat treatment is performed at 300 or more and 16000 or less, more typically, for example, heat treatment is performed at 400 or more and 14000 or less, and still more typically, for example, 1000 or more and 10000 or less. Heat treatment is performed, and more typically, heat treatment is performed at 3000 or more and 5000 or less.

In the oxidation treatment, oxygen may be supplied by taking in oxygen from the open space of the container by stirring or by blowing in oxygen. Air or the like may be used as the oxygen source. This promotes the decomposition of carotenoids. In this case, the amount of oxygen supplied is preferably 0.001 L/min or more and 2 L/min or less per 1 kg of oil or fat used in the oxidation treatment. For example, in the case of air, it is preferably 0.005 L/min or more and 10 L/min or less, more preferably 0.01 L/min or more and 5 L/min or less, per 1 kg of oil and fat used in the oxidation treatment. It is more preferably 1 L/min or more and 2 L/min or less, and even more preferably 0.5 L/min or more and 1 L/min or less.

When the carotenoid decomposition product is used in the form of an acid smell inhibitor for foods, it may be in a form that can be used for an oral composition, and there is no particular limitation on the pharmaceutical form. The oxidized product may be used as it is, or may be used after being mixed with an appropriate medium as long as the function is not impaired.

The acid odor inhibitor for foods of the present invention is an oil and fat composition containing a carotenoid decomposition product by adding the carotenoid decomposition product to other suitable edible fats and oils (hereinafter also referred to as "oils and fats"). may Other edible oils include soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, vegetable oils such as coconut oil, beef tallow, and pork. Animal oils and fats such as fat, chicken fat, fish oil, and milk fat, medium-chain fatty acid triglycerides, and processed oils and fats obtained by subjecting these to one or more processing treatments such as fractionation, hydrogenation, and transesterification. These edible fats and oils may be used singly or in combination of two or more. The oil-and-fat composition may contain one type of carotenoid decomposition product alone in another edible oil or fat, or two or more types of carotenoid decomposition products may be used in combination. When two or more carotenoid decomposition products are used in combination, the content is the total content of the two or more.

The form of the oil and fat composition is not limited, and may be liquid, solid, or powder. For solid form, margarine, fat spread, shortening and the like can be used. In the case of powder, powdered oils and fats can be used.

The content of carotenoid decomposition products in the oil and fat composition is preferably 0.01 mass ppm or more and 2000 mass ppm or less in terms of the carotenoid amount in the state before decomposition, and 0.05 mass ppm or more and 1000 mass ppm. It is more preferably set to mass ppm or less, and more preferably set to 0.1 mass ppm or more and 500 mass ppm or less.

The amount of the acid odor inhibitor for food of the present invention to be added to food is not particularly limited, but the carotenoid decomposition product is 1 × 10 ^-5 mass ppm as an amount converted to the carotenoid amount before the decomposition step. It is preferable to contain the carotenoid decomposition product so that it is 1 mass ppm or less, more preferably 1 × 10 ^-4 mass ppm or more and 0.8 mass ppm or less, 5 × 10 ^-3 It is more preferably contained so as to be 0.5 mass ppm or less, and even more preferably 1×10 ⁻³ mass ppm or more and 0.5 mass ppm or less.

According to the present invention, the sour odor of the food can be suppressed by adding the above-described sour odor inhibitor to the food having sour odor. More specifically, it is excellent in the effect of suppressing the sour odor of sour odor components contained in food having sour odor. The effect of suppressing the sour odor of foods containing such sour odor components can be objectively determined, for example, by sensory evaluation by a specialized panel that satisfies fair standards.

The sour odor component is not particularly limited as long as it has a sour odor, and examples thereof include acetic acid and acetate. Among them, it is preferable to apply one or two selected from the group consisting of acetic acid and alkali metal acetate, more preferably one or two selected from the group consisting of acetic acid and sodium acetate. More preferably it applies to sodium.

Foods to which the present invention is applied are not particularly limited as long as they have the sour smell. Specific examples include seasonings such as vinegar, ponzu sauce, mayonnaise, and dressings. It is also suitable for foods to which a shelf life improving agent is added. Examples of such foods include salads, croquettes, hamburgers, meatballs, dumplings, marinades, side dishes such as sweet and sour pork, ingredients for rice balls, fish paste products, and bread. Furthermore, concentrated types and powder products of foods containing sour-smelling components are also included.

By including a carotenoid decomposition product in the sour odor component, a composition with suppressed sour odor can be obtained, and the composition can be used as a raw material for the food. The sour odor component may be contained in the material, or may be extracted or purified. In the composition, the amount of the carotenoid decomposition product per 1 part by mass of the sour odor component is preferably 1 × 10 ^-10 parts by weight or more and 1 × 10 ^-3 parts by weight or less in terms of the carotenoid amount before decomposition, and 1 × 10 ⁻⁹ parts by mass or more and 1×10 ⁻⁴ parts by mass or less is more preferable, 1×10 ⁻⁸ parts by mass or more and 1×10 ⁻⁵ parts by mass or less is more preferable, and 1×10 ⁻⁷ parts by mass or more and 1×10 ^{− 5} parts by mass or less is even more preferable.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.

The fats and other raw materials used in this example are fried below.

[Oil]
・ Red palm oil (molecular distillation, single fractionation): IV = 58, total content of β-carotene and α-carotene 373 mass ppm, Carocino Pure Olein (manufactured by Carocino)
・ Rapeseed oil: AJINOMOTO smooth canola oil (manufactured by J-Oil Mills Co., Ltd.)
・ Soybean oil: AJINOMOTO Rich and umami soybean oil (manufactured by J-Oil Mills Co., Ltd.)
・Extremely hardened palm kernel oil: Palm kernel oil is extremely hardened and refined by conventional methods, in-house preparation

〔emulsifier〕
・ Sorbitan fatty acid ester: Emsol P-10V (manufactured by Kao Corporation)
・ Glycerin fatty acid ester: Poem P-200 (manufactured by Riken Vitamin Co., Ltd.)

[Other raw materials]
・ Acid casein (manufactured by Lactic Casein, Westland Co-operative Dairy Company Ltd.)
・Sodium hydroxide (manufactured by Tosoh Corporation)
・ Corn syrup: Fuji Syrup C-75S, water content 25% by mass, (manufactured by Kato Chemical Co., Ltd.)
・ Dipotassium hydrogen phosphate (manufactured by Taihei Kagaku Sangyo Co., Ltd.)
・ Trisodium citrate (manufactured by San-Eigen FFI Co., Ltd.)

Quantification of β-carotene and α-carotene was performed as follows.

[Quantification of β-carotene and α-carotene]
β-carotene and α-carotene were quantified by high-performance liquid chromatography analysis (hereinafter also referred to as “HPLC analysis”). Specifically, 0.5 g of the sample was weighed, acetone: tetrahydrofuran = 1: 1 (volume ratio) was added to 10 mL each, subjected to HPLC analysis, and the content of β-carotene and α-carotene from the calibration curve. was quantified. In addition, the calibration curve uses β-carotene (model number 035-05531) and α-carotene (model number 035-17981) reagents (manufactured by Wako Pure Chemical Industries, Ltd.) as quantitative standards, and HPLC analysis is performed for each predetermined concentration. It was created from the peak area when subjected to The HPLC analysis conditions are shown below.

(HPLC analysis conditions)
・ Detector: Photodiode array detector “2996 PHOTODIODE ARRAY DETECTOR” (manufactured by Waters), detected at 300 to 600 nm ・ Column: Shim-pack VP-ODS, 4.6 mm ID × 250 mm, 4.6 μm (Shimadzu Corporation manufactured by the factory)
・Column temperature: 50°C
・Injection volume: 5 μL
・Flow rate: 1.2 mL/min ・Mobile phase A: acetonitrile ・Mobile phase B: ethanol ・Mobile phase C: acetone ・Gradient conditions: shown in Table 1

[Measurement of iodine value (IV)]
It was measured in accordance with "Standard Oil Analysis Test Method 2.3.4.1-2013 Iodine Value (Wiiss-Cyclohexane Method)" (Japan Oil Chemistry Society).

[Measurement of peroxide value (POV)]
It was measured in accordance with "Standard fat analysis test method 2.5.2.1-2013 Peroxide value (acetic acid-isooctane method)" (Japan Oil Chemists' Society).

[Example 1]
240 g of red palm oil was placed in a 500 mL stainless steel beaker as a raw oil for oxidation treatment. A stainless steel beaker containing the raw material oil for oxidation treatment was immersed in an oil bath set to the heating temperature shown in Table 2, and an air blowing pipe and a stirring blade were attached to the stainless steel beaker. While blowing in the amount of air blowing described in the heat treatment conditions in Table 2, the rotation speed of the stirring blade was set to 200 rpm, and heat treatment was performed for the heating time described in the heat treatment conditions in Table 2. was obtained.

[Comparative Example 1]
The red palm oil used as the raw material fat for oxidation treatment in Example 1 was used without heat treatment.

[Comparative Example 2]
An oxidized product of Comparative Example 2 was prepared in the same manner as in Example 1, except that red palm oil, which is the raw material oil for oxidation treatment, was replaced with rapeseed oil, and that the heating was performed under the conditions described in the heat treatment conditions in Table 2. got

[Comparative Example 3]
The oxidation treatment of Comparative Example 2 was performed in the same manner as in Example 1, except that red palm oil as the raw material oil for oxidation treatment was replaced with soybean oil and that the heating was performed under the conditions described in the heat treatment conditions in Table 2. got stuff

Table 2 shows the carotene content in the raw material oil for oxidation treatment used, the heat treatment conditions, the amount of carotene remaining after the heat treatment, the POV values measured before and after the heat treatment, and the temperature×time values. The content of carotenoid decomposition products (carotene decomposition products) in the oxidized product of Example 1 was 371 mass ppm in terms of carotenoid amount (carotene amount) before decomposition. The content of carotenoid decomposition products in the oxidized products of Comparative Examples 2 and 3 was 0 ppm by mass in terms of the amount of carotenoid before decomposition. Hereinafter, the content of carotenoid decomposition products converted into the amount of carotenoids before decomposition is also simply referred to as the content of carotenoid decomposition products.

<Preparation of fat and oil composition>
Comparative Examples 1 to 3 and Example 1 were mixed with rapeseed oil at the ratios shown in Table 3 to prepare oil and fat compositions.

<Preparation of powdered oil>
The raw materials for the aqueous phase were stirred and mixed at 60° C. in the proportions shown in the preparation examples in Table 4 to obtain an aqueous phase formulation. Next, the raw materials for the oil phase were stirred and mixed at 60° C. in the proportions shown in Table 4 to obtain an oil phase blend. The resulting aqueous phase formulation and oil phase formulation were mixed, emulsified and sprayed according to a conventional method to prepare the powdered oils and fats shown in Table 5 (those prepared from Preparation Example 1 are Comparative Example 4, Preparation Examples 1-4) were prepared from Example 2).

The following foods and materials were used in this example.

・Potato salad: Hokkaido baron potato salad large (increased) (purchased at Tokyu store)
・Noodle soup: Momoya soup (special grade) (manufactured by Momoya Co., Ltd.)
・ Sodium acetate (manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.)

〔sensory evaluation〕
Below, the method of sensory evaluation is described. The sensory evaluation was performed by a panel of two experts, and the sour odor was evaluated according to the following evaluation criteria. An average value was calculated from the evaluation values of each specialized panel.

(Evaluation criteria)
3 Acid odor equal to or greater than that of control 2 Acid odor slightly suppressed compared to control 1 Acid odor greatly suppressed compared to control 0 Acid odor not present at all

(Experiment 1)
<Evaluation by potato salad>
Sodium acetate was added to the potato salad with the formulation shown in Table 6, mixed, and then Comparative Example 1-1, Examples 1-1 to 1-3, Comparative Examples 2-1 to 2-3, Comparative Example 3- Oil and fat compositions 1 to 3-3 were added and mixed to prepare potato salads for evaluation (Preparation Examples 1-1 to 1-10).
The potato salad for evaluation was eaten and chewed by a panel of experts, and then the sour odor that passed through the nose was evaluated according to the above evaluation criteria. As a control, a mixture of 98 g of potato salad and 1 g of sodium acetate was used.

As a result, as shown in Table 6, the oil and fat compositions of Examples 1-1 to 1-3 containing carotenoid decomposition products were added more than when the oil and fat composition of Comparative Example 1 containing no carotenoid decomposition products was added. By doing so, it was possible to suppress the sour odor. Even when Comparative Examples 2-1 to 2-3 and 3-1 to 3-3 containing oxidized products containing no carotenoid decomposition products were added, the sour odor was comparable to that of the control. From this, it was clarified that the oxides of fats and oils themselves do not have the effect of suppressing the sour odor, and that the decomposition products of carotenoids have the effect of suppressing the sour odor.
In particular, when the content of carotenoid decomposition products in food was 3.71×10 ⁻² ppm by mass, the effect of suppressing sour odor was high. In addition, when 3.71×10 ⁻⁷ to 3.71×10 ⁻⁵ parts by mass of carotenoid decomposition products converted to the amount of carotenoids before decomposition are included with respect to 1 part by mass of sodium acetate, acid odor can be suppressed. It could be confirmed.

(Experiment 2)
<Evaluation by Mentsuyu>
After the food was put in the mouth, the sour odor coming out of the nose was evaluated. With the formulation shown in Table 7, sodium acetate was added to the noodle soup and mixed, and then the powdered oils and fats of Comparative Example 4 and Examples 1-4 were added. They were added and mixed to prepare noodle soup for evaluation (Preparation Examples 2-1 to 2-3).
The mentsuyu for evaluation was eaten by a panel of two experts, and the sour smell that passed through the nose was evaluated according to the above evaluation criteria. As a control, a mixture of 99 g of mentsuyu and 1 g of sodium acetate was used.

As a result, as shown in Table 7, by adding the powdered fats and oils of Examples 1-4 containing carotenoid decomposition products, acid odor was more pronounced than when the powdered fats and oils of Comparative Example 4 containing no carotenoid decomposition products were added. could be suppressed. As a result, it was clarified that the powdered oil containing caroteinode decomposition products functions as a sour smell inhibitor for food.
In particular, when the content of carotenoid decomposition products in the food was 3.71×10 ⁻³ ppm by mass, the effect of suppressing sour odor was high. In addition, when 3.71×10 ⁻⁷ to 3.71×10 ⁻⁶ parts by mass of carotenoid decomposition products converted to the amount of carotenoids before decomposition are included with respect to 1 part by mass of sodium acetate, acid odor can be suppressed. It could be confirmed.

A composition was prepared by mixing 10 g of sodium acetate and 0.1 g of the oxidized product of Example 1.

Claims (20)

An acid odor inhibitor for food containing a carotenoid decomposition product as an active ingredient. The acid odor inhibitor for foods according to claim 1, wherein the carotenoid decomposition product is a carotene decomposition product. The acid smell inhibitor for foods according to claim 1 or 2, wherein the carotenoid decomposition product contains 50 mass ppm or more and 2000 mass ppm or less in terms of the amount of carotenoid before decomposition. The acid odor inhibitor for foods according to any one of claims 1 to 3, wherein the carotenoid decomposition product is a carotenoid thermal oxidation decomposition product. 5. The acid odor inhibitor for foods according to any one of claims 1 to 4, which is in the form of a fat composition. The acid odor inhibitor for foods according to claim 5, wherein the oil and fat composition is powdery. A method for producing an acid odor inhibitor for foods, comprising a step of oxidizing carotenoids in fats and oils to obtain a carotenoid decomposition product. The production method according to claim 7, wherein the carotenoid content in the fat is 50 ppm by mass or more and 2000 ppm by mass or less. The production method according to claim 8, wherein the fat is palm-based fat. The production method according to any one of claims 7 to 9, wherein the fat has an iodine value of 0 to 80. The production method according to any one of claims 7 to 10, wherein the oxidation treatment oxidizes the fat so that the peroxide value is 3 or more and 250 or less. The manufacturing method according to any one of claims 7 to 11, wherein the oxidation treatment is performed by heat treatment at 50°C or higher and 220°C or lower for 0.1 hour or longer and 240 hours or shorter. 13. The manufacturing method according to claim 12, wherein the product of the heating temperature (°C) and the heating time (hour) of the heat treatment is 20 or more and 20000 or less. 14. The manufacturing method according to any one of claims 7 to 13, wherein the oxidation treatment is performed by supplying oxygen. The production method according to any one of claims 7 to 14, comprising a step of mixing the carotenoid decomposition products with fats and oils. 16. The production method according to any one of claims 7 to 15, wherein the acid odor inhibitor for foods contains 0.01 mass ppm or more and 2000 mass ppm or less of the carotenoid decomposition product in terms of the carotenoid amount before decomposition. A method for suppressing a sour odor of food, comprising adding a carotenoid decomposition product to a food having a sour odor. 18. The method for suppressing sour odor according to claim 17, wherein said food contains said carotenoid decomposition product in an amount of 1×10 ⁻⁵ mass ppm or more and 1 mass ppm or less in terms of carotenoid amount before decomposition. A method for producing a food, comprising adding a carotenoid decomposition product to a food having a sour odor. A composition with suppressed sour odor, comprising a sour odor component and a carotenoid decomposition product.