JP3155354B2 - Deodorant - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food deodorant containing an acid extract of wheat bran and a neutralized product thereof as an active ingredient.

[0002]

2. Description of the Related Art Conventionally, in order to prevent food odors, there have been known means such as adsorption with activated carbon and silica gel, masking, and inclusion with cyclodextrin.
It is also known that extracts of roasted cereals such as soybean have a deodorizing effect. However, they can be used only for limited foods due to their physical properties and are expensive.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a deodorant which can be obtained by an inexpensive and simple method and which can be used for any food and food form.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies and, as a result, have found that an acid extract of wheat bran is effective as a deodorant. Was completed. That is, the present invention relates to a food deodorant comprising, as an active ingredient, a wheat bran extract or a neutralized product thereof using an aqueous solution containing at least one organic acid. Preferred organic acids used in the present invention include one or more acids selected from the group consisting of lactic acid, citric acid, malic acid, fumaric acid and acetic acid. The wheat bran extract thus obtained can be used as a food deodorant as it is. However, since this wheat bran extract has a slight wheat odor, it can be used as a more preferable deodorant if the wheat odor is removed or reduced. The present inventors have solved this problem by steaming the above wheat bran extract,
Alternatively, the present invention has been found to be achieved by adding cyclodextrin to the above-mentioned deodorant, and a more preferable food deodorant has been completed. Therefore, the present invention also relates to a deodorizer for the food, wherein the wheat bran extract has been subjected to steam treatment, and to a deodorant for the food, further comprising cyclodextrin.

[0005] The acid extract of wheat bran, which is an active ingredient of the present invention, has an effect of improving microbial productivity (Japanese Patent Laid-Open No. 1-21844).
No. 0) and the effect of enhancing mushroom culture (Japanese Unexamined Patent Publication (Kokai) No. 1-1962)
No. 0), and can be produced by the method described in the above publication. As the organic acid used for extracting wheat bran, lactic acid, citric acid, malic acid, fumaric acid, and acetic acid, which can be used as food additives, are preferable. These organic acids are desirably in the form of 0.001 to 0.2 mol aqueous solution. In the extraction, the ratio of the wheat bran to the acid aqueous solution is desirably 100 to 1000 parts by weight of the acid aqueous solution with respect to 100 parts by weight of the wheat bran. The extraction operation may be performed by adding an acid solution to wheat bran and stirring with an appropriate mixer such as a propeller mixer for 5 to 30 minutes, and the temperature at this time may be 5 ° C to 50 ° C, generally room temperature. Subsequently, solid-liquid separation is performed by a known method to obtain an extract. It is simple to first perform pressure filtration, then centrifuge the filtrate and collect the supernatant. The obtained extract may be neutralized with a base such as sodium hydroxide, sodium carbonate, potassium hydroxide and the like. Thereafter, the concentrate is concentrated, and the obtained concentrate can be used as a deodorant as it is. However, it is preferable to further dry the powder to improve storage stability. As a drying method, any of known techniques such as spray drying, hot air drying, and vacuum freeze drying can be used. The acetic acid extract of the present invention can remove volatile acetic acid by concentration and drying. Regarding the use of the acetic acid extract containing acetic acid, it is preferable to use it for removing unpleasant odors other than the acetic acid odor of foods using vinegar, such as pickled fish.

In order to remove the wheat odor of the wheat bran extract, for example, the powder of the wheat bran extract can be subjected to steam treatment. Alternatively, steam treatment may be performed in the course of the extraction step to the powdering step. Specifically, for example, a solution obtained by dissolving an extract or powder before drying in water is placed in a tank, and steam is passed through the tank to remove odor. As a condition for the steam treatment, it is appropriate to pass steam at 1 atm for 1 hour to a solution obtained by adding 15 liters of water to 15 liters of the extract before drying or 2 kg of the powder extract. The wheat odor can be removed by further mixing cyclodextrin with the deodorant of the present invention. For example, wheat odor can be removed by adding 0.1 to 80% by weight, preferably 1 to 50% by weight, of cyclodextrin to the powder of wheat bran extract. Further, cyclodextrin may be added in advance and deodorized during the process from the extraction step to the powdering step. In particular, it is preferable to mix the solution with the solution before powdering and to dry-powder it. As cyclodextrins, α, β, γ and mixtures thereof are commercially available, and the cyclodextrin used in the present invention may be any of these types. Cyclodextrin containing α-type as a main component, which is inexpensive for food, is simple and has a sufficient effect of removing wheat odor.

Since the deodorant of the present invention is an extract of edible materials, the amount of the deodorant to be added to food is not particularly limited. Therefore, the amount of the deodorant can be changed over a wide range depending on the intensity of malodor and the shape of food. The deodorant of the present invention can be used in seafood, livestock meat, garlic and its extract-containing foods, yeast and its extract-containing foods, and the like. When applying the deodorant of the present invention to tablet foods, soups, noodles, breads, etc., the deodorant is usually compounded in the raw materials of these foods or during the manufacturing process, and the amount added is generally the total weight of the foods. Is preferably 0.01 to 20% by weight, more preferably 0.1 to 10% by weight. When the deodorant of the present invention is applied to deodorization of fish or the like, it is possible to apply food to an aqueous solution of the present deodorant, or to spray the aqueous solution onto the food. Generally, the concentration of the aqueous solution is preferably from 0.1 to 10% by weight, more preferably from 1 to 5% by weight. Further, the present deodorant can be used in combination with a preservative such as an antioxidant and an antibacterial agent.

Hereinafter, the present invention will be described in more detail by reference examples, examples, and test examples. Reference Example 1 (Production of wheat bran extract) 600 l of water containing 2.2 kg of citric acid was added to 100 kg of bran and stirred for 30 minutes, followed by solid-liquid separation to obtain an extract.
The extract was concentrated to 50 liters and left at 4 ° C. overnight. The deposited precipitate was removed, 3 kg of dextrin was added, and the mixture was spray-dried to produce 13 kg of a wheat bran extract. At this time, the magnesium content was 1.7%, and the potassium content was 3.
8%. Reference Example 2 (Production of neutralized product of wheat bran extract) 600 kg of water containing 2.2 kg of citric acid was added to 100 kg of bran, stirred for 30 minutes, and then subjected to solid-liquid separation to obtain an extract.
The extract was neutralized with sodium carbonate, concentrated to 50 liters, and left at 4 ° C. overnight. The deposited precipitate was removed, 3 kg of dextrin was added, and the mixture was spray-dried to produce 13 kg of a wheat bran extract. The magnesium content at this time is
1.5%, potassium content was 3.4%.

[0009]

EXAMPLE 1 100 kg of yeast extract, 25 kg of wheat bran extract obtained from Reference Example 1, 150 kg of sugar and 150 kg of dextrin were mixed with 75 kg of a lubricant, cellulose, fragrance, etc., and tableted.
A round tablet confection weighing 500 mg was produced. Example 2 A 1% solution of the wheat bran extract obtained from Reference Example 1 was sprayed on a sweet salted cod fillet, and the whole fillet was wiped off lightly and then stored in a refrigerator for 1 day. The fishy odor was remarkably disappeared as compared with that which had been present. Example 3 300 g of the wheat bran extract prepared in Reference Example 1 was mixed with 1.5 parts of water.
Liter and steamed for 4 hours. The residue is freeze-dried and deodorized wheat bran extract 290
g was obtained. This steam-treated wheat bran extract did not have a wheat odor in powder or in solution.

Example 4 To 9 parts by weight of the wheat bran extract prepared in Reference Example 1, 1 part by weight of cyclodextrin was added and mixed. The wheat bran extract thus produced did not have a wheat odor in either powder or solution. Example 5 100 kg of yeast extract, 25 kg of wheat bran extract containing 10% cyclodextrin, 150 kg of sugar, and 150 kg of dextrin were mixed with 75 kg of a lubricant, cellulose, flavor, and the like, and tableted to produce a tablet confectionery weighing 500 mg. Example 6 Odorless garlic 5% by weight, glucose 60% by weight, lactose 33
2% by weight of a wheat bran extract containing 10% by weight of cyclodextrin and granules was produced using a granulator.
Further, the granules were produced into 500 mg tablets using a tableting machine. Example 7 Dumplings were prepared by adding 1% by weight of a wheat bran extract containing 10% cyclodextrin to a dumpling.

Test Example 1 (Deodorizing effect on various malodorous substances) Into a 100 ml Erlenmeyer flask, 1 ml of the malodorous solution and Reference Example 1
Then, 1 ml of various concentrations of the wheat bran extract obtained from Example 3 was added thereto, left at room temperature for 1 hour, and the gas concentration in the flask was measured with a gas detector tube. The gas concentration generated from the added malodor solution was measured. The deodorizing rate of each liquid was determined based on the gas concentration in the malodorous solution without the wheat bran extract, and the wheat odor was further examined. Table 1 below shows the test results of the wheat bran extract and its steam-treated product. The neutralized product of the wheat bran extract and the neutralized product of the steamed product also showed almost the same effect. The cyclodextrin formulation also showed a similar effect. The concentration of wheat bran extract added (%) in the table represents the final concentration after mixing the malodorous solution, and the presence or absence of wheat odor was evaluated in three stages: A: almost odorless, B: slightly odorous, C: quite odorous. did. As a control, a commercially available deodorant containing a plant fiber extract was used, and the results are shown in Table 2.

[0012]

[Table 1] Offensive odor One hour later Wheat bran Wheat bran extract Steam-treated material No.Evolved gas Extract gas Deodorization rate Wheat odor Gas Deodorization rate Wheat odor Solution Concentration (ppm) Addition concentration (%) %) Concentration Concentration (%) (ppm) (ppm) ───────────────────────────────────ト リ Trimethyl 0.25 2 95 A 6 85 A Amine 40 ────────────────────── (280 ppm) 0.05 24 40 A 24 40 A ─────── ───────────────────────────── Methyl mercaptan 60 5 40 33 C 43 28 A (50 ppm) ──────── ──────────────────────────── 2.5 0 100 C 0 100 A Ammonia ────────────── 750 (750 ppm) 250 0.5 150 40 B 135 46 A ────────────────── ──── 0.25 210 16 A 225 10 A ──────────────────────────────────── 5.0 30 25 C − − − Acetic acid 40 ────────────────────── (30000 ppm) 2.5 35 13 C − − − ─────────── ─────────────────────────

[0013]

[Table 2] One hour after the release of offensive odors Solution concentration of sample Emission gas addition concentration Gas concentration Deodorization rate ─────────────────────── Trimethyl 0.25 35 13 Amine 40 ───────────────────── ── (280 ppm) 0.05 35 13 メ チ ル Methylmer 5 50 17 Captan 60 ─────────────────────── (50ppm) 2.5 60 0 ───────────────────── ─────────────── 2.5 200 20 Ammonia ─────────────────────── (750 ppm) 250 0.5 250 0 ─ ────────────────────── 0.25 250 0 ──────────────────── ─────────────── 5.0 35 13 Acetic acid 40 ─────────────────────── (30000ppm) 2.5 40 0 ────────────────────────────────────

Test Example 2 (Deodorization of garlic odor) As garlic powder, a garlic odor reducing powder which has been deodorized in advance is commercially available. When this garlic extract is dissolved in water, a strong garlic odor is generated. Then, 1 g of the garlic extract powder was dissolved in 2 ml of water, and the wheat bran extract of Reference Example 1 and the wheat bran extract containing 10% cyclodextrin of Example 4 were added thereto, and the odor was examined. The presence or absence of garlic odor and wheat odor was evaluated on a three-point scale: A: almost odorless, B: slightly odor, and C: quite odor. The results are shown in Table 3 below.

[0015]

[Table 3] Garlic extract powder with or without added concentration (%) of garlic odor wheat odor対 照 Control (no addition)-C-小麦 Wheat bran Extract 5 AC 3 AB 1 C A ────────────────────────────────── Cyclodextrin 5 A A Wheat bran extract containing 10% 3 A A 1 C A

[0016]

The deodorant of the present invention can be obtained by a simple method,
Has an excellent deodorizing effect.

Continuation of front page (56) References JP-A-2-167168 (JP, A) JP-A-1-231840 (JP, A) JP-A-60-227666 (JP, A) (58) Fields investigated (Int .Cl. ⁷ , DB name) A23L 1/015 A23L 3/3472 A61L 9/01

Claims (5)

(57) [Claims] 1. A food deodorant comprising a wheat bran extract as an active ingredient in an aqueous solution containing at least one organic acid. 2. A food deodorant comprising, as an active ingredient, a neutralized wheat bran extract with an aqueous solution containing at least one organic acid. 3. The organic acid is lactic acid, citric acid, malic acid,
1 or 2 selected from the group consisting of fumaric acid and acetic acid
The food deodorant according to claim 1 or 2, wherein the acid is the above acid. 4. The deodorizer according to claim 1, wherein the wheat bran extract has been subjected to steam treatment. 5. The deodorant according to claim 1, further comprising a cyclodextrin.