JPWO2018037927A1 - Composition for suppressing unpleasant odor of food - Google Patents

Abstract

The present invention provides a composition for suppressing the unpleasant odor of food and a method for suppressing the unpleasant odor of food. It is a composition which suppresses the unpleasant smell of foodstuffs which the peroxide value is 10-180, and contains as an active ingredient the oxidation fats and oils containing 10 mass% or more and 100 mass% or less milk fat. Moreover, the peroxide value is 10-180, and the oxidation fat and oil containing 10 mass% or more and 100 mass% or less milk fat is added to foodstuffs, It is the method characterized by the above-mentioned.

Description

  The present invention relates to a composition for suppressing the unpleasant odor of food and a method for suppressing the unpleasant odor of food.

  Fisheries animals such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These highly unsaturated fatty acids are noted for having various physiological activities. On the other hand, aquatic products such as fish have a characteristic unpleasant odor (fish odor) which is considered to be derived from these highly unsaturated fatty acids, lower amines and the like. Therefore, fish odor is a problem in foods containing aquatic products such as fish.

  For example, in order to solve the above-mentioned subject, patent document 1 (Unexamined-Japanese-Patent No. 2001-131575) proposes that an odor is masked by adding ginger oil or a ginger-like fragrance to marine animal fats and oils.

  Further, paragraph 0002 of Patent Document 2 (Japanese Patent Laid-Open No. 2016-119918) states that “the cause of the offensive odor is said to be a substance containing sulfur, that is, a sulfur-containing compound, but the deodorizing offensive odor Is very difficult, and there is a need for technological development to deodorize unpleasant odors in the processed food field.There is a possibility that unpleasant odors may occur when vegetables and eggs are similarly cooked. An example is described. In order to solve the problem, at an alcohol concentration of 25 v / v%, 2-furaldehyde of 1.0 mg / L or more, 5-methyl-2-furaldehyde of 0.3 mg / L or more, and 0.1 mg / L. Shochu containing at least L of 5-hydroxymethyl-2-furaldehyde and using onion as at least a part of the raw material is added to the seasoning containing sulfur-containing amino acid, and at the time of heating of the seasoning There is disclosed a method of deodorizing an unpleasant odor characterized by deodorizing an unpleasant odor generated.

JP 2001-131575 A JP, 2016-119918, A

  An object of the present invention is to provide a composition for suppressing the unpleasant odor of food and a method for suppressing the unpleasant odor of food. Another object of the present invention is to provide an unpleasant odor-suppressed food comprising the above composition.

  As a result of intensive studies, the present inventors have found that oxidized fats and oils containing a predetermined amount of milk fat have an effect of suppressing unpleasant odor of food, and completed the present invention.

  Food containing the composition of the present invention suppresses unpleasant odor of the food. Therefore, if the composition of the present invention is used in the production, processing, cooking, etc. of food, it is possible to provide a food in which unpleasant odor is suppressed while maintaining the flavor of the food.

  The present invention is a composition for suppressing unpleasant odor of food, which comprises, as an active ingredient, an oxidized fat and oil having a peroxide value of 10 to 180 and containing 10% by mass to 100% by mass of milk fat. Here, in the present invention, the offensive odor is not particularly limited, but it is particularly effective on the offensive odor caused by egg and / or milk-derived one, more specifically, egg-derived protein and / or milk protein. .

  Furthermore, it is preferable that the said composition contains 0.001-50 mass% of said oxidation fats and oils.

Further, the present invention is a method for producing a composition for suppressing unpleasant odor of food,
It is the said manufacturing method including the process of heating the raw material fats and oils containing 10 mass% or more and 100 mass% or less milk fat, supplying oxygen, and obtaining the oxidized fats and oils whose peroxide value is 10-180.

  Furthermore, it is preferable that the said raw material fat-and-oil contains 60 mass% or more and 100 mass% or less of milk fat.

  Furthermore, it is preferable to perform the said heating at 65 degreeC or more and 150 degrees C or less and 1 hour or more and 72 hours or less.

  Furthermore, it is preferable to perform supply of the said oxygen so that it may become 0.001 to 2 L / min per kg of said raw material fats and oils.

  Furthermore, it is preferable that the said milk fat is anhydrous milk fat.

  Furthermore, it is preferable to include the process of adding the said oxidation fats and oils to edible fats and oils.

  Furthermore, it is preferable that the said composition contains 0.001-50 mass% of oxidation fats and oils.

  The present invention is also a food comprising the composition.

  Furthermore, it is preferable that the said foodstuff contains 0.005-10000 ppm of said oxidation fats and oils.

  Furthermore, it is preferable that the food contains animal protein containing sulfur-containing amino acid, and more specifically, it is preferable that the animal protein is one or more selected from egg-derived protein and milk protein. .

  Further, the present invention is a method for suppressing unpleasant odor of food, characterized in that an oxidized oil and fat having a peroxide value of 10 to 180 and containing 10% by mass to 100% by mass of milk fat is added to the food. is there.

  In addition, arbitrary combinations of the respective configurations described above, a composition including the configuration, a method, and the like may also be effective as an aspect of the present invention. For example, according to the present invention, "an objectionable odor inhibitor for food which has a peroxide value of 10 to 180 and 10% by mass to 100% by mass of milk fat" or "a peroxide number of 10 to 180 There is provided a composition for suppressing unpleasant odor of food, which comprises 10% by mass or more and 100% by mass or less of milk fat.

  Milk fat in the present invention refers to those having an oil and fat content of 95% by mass or more and 100% by mass or less obtained from raw milk, milk, special milk and the like. For example, anhydrous milk fat, clear butter, etc. may be mentioned. Anhydrous milk fat refers to what remove | eliminated almost all components other than milk fat from milk etc., and may be described with AMF (Anhydrous Milk Fat, butter oil) etc. Clear butter is a fraction of butter fat. The milk fat used in the present invention is preferably anhydrous milk fat or clear butter, more preferably anhydrous milk fat. The fat and oil content of the milk fat is preferably 98% by mass to 100% by mass, and more preferably 99% by mass to 100% by mass.

  The milk fat content of the oxidized fat and oil of the present invention is 10% by mass to 100% by mass, preferably 20% by mass to 100% by mass, and more preferably 60% by mass to 100% by mass. It is more preferably 65 mass% or more and 100 mass% or less, still more preferably 70 mass% or more and 100 mass% or less, particularly preferably 95 mass% or more and 100 mass% or less, 100 mass% ( That is, it is most preferable that the milk fat is alone.

  Moreover, the said oxidation fats and oils may contain edible fats and oils other than milk fat. The edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, and medium chain fatty acid triglyceride, soybean oil And any one or more of rapeseed oil are more preferable, and medium-chain fatty acid triglyceride and / or soybean oil are more preferable. The said oxidized fat and oil may contain the adjuvant etc. which can be normally added to fats and oils, unless the effect of this invention is inhibited.

  Further, in the present invention, the peroxide value (hereinafter also referred to as “POV”) of the oxidized fat and oil is 10 to 180, preferably 10 to 150, and more preferably 20 to 125, It is more preferable that it is 125, and it is especially preferable that it is 40-120. POV can be measured, for example, according to "Standard oil and fat analysis test method 2.5.2 Peroxide value" (Japan Oil Chemistry Association). Although the said oxidation fat can be made into POV of a predetermined range by oxidizing, the method of oxidation is not specifically limited. When oxidizing, it is preferable to heat, and the temperature to heat is preferably 65 ° C. or more and 150 ° C. or less, more preferably 70 ° C. or more and 140 ° C. or less, and still more preferably 75 ° C. or more and 140 ° C. or less. The oxidation time is not particularly limited, but is preferably 1 hour or more and 72 hours or less, more preferably 3 hours or more and 72 hours or less, and still more preferably 5 hours or more and 72 hours or less.

  Moreover, when oxidizing, it is preferable to supply oxygen to raw material fats and oils, and to oxidize. The source of oxygen may be oxygen alone or may contain oxygen such as air, and is preferably air. The amount of oxygen supplied is preferably 0.001 to 2 L / min, more preferably 0.005 to 2 L / min, and more preferably 0.02 to 2 L / min. It is further preferred that For example, in the case of air, it is preferably 0.005 to 10 L / min, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min, per kg of the raw material fat and oil. Preferably, it is 0.3-5 L / min. Moreover, when oxidizing, it is preferable to stir a raw material fat-and-oil.

  The milk fat content of the raw material fat and oil is 10% by mass to 100% by mass, preferably 20% by mass to 100% by mass, and more preferably 60% by mass to 100% by mass, and 65% by mass. % Or more and 100% by mass or less is more preferable, 70% by mass or more and 100% by mass or less is even more preferable, 95% by mass or more and 100% by mass or less is particularly preferable, and 100% by mass (that is, Most preferred is milk fat alone.

  Moreover, the said raw material fats and oils may contain edible fats and oils other than milk fat, and in the range which does not inhibit the effect of this invention, you may include what is normally added to fats and oils, such as an emulsifier. The edible fat and oil is not particularly limited, but any one or two or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil is preferable, and medium chain fatty acid triglyceride, soybean oil and rapeseed oil Any one or two or more kinds are more preferable, and soybean oil and / or medium-chain fatty acid triglyceride are more preferable. Moreover, content of the water of the said raw material fats and oils is less than 1 mass%, for example.

  The composition of the present invention is to be contained in food and to suppress the unpleasant odor of the food by the action and effect of the oxidized fat and oil. The food to which the present invention is applied is not particularly limited as long as it generates an unpleasant odor, but one of the unpleasant odors of food is said to be a substance containing sulfur, that is, a sulfur-containing compound. Thus, for example, a protein containing sulfur-containing amino acid or a food containing sulfur, specifically, a food containing egg, milk or the like can be mentioned. Therefore, the food to which the present invention is applied preferably contains animal protein containing sulfur-containing amino acid, and more preferably contains one or more selected from egg-derived protein and milk protein, egg, milk and It is even more preferable to include one or more selected from processed milk.

  Examples of foods containing egg-derived proteins include confectionery products such as pudding, custard cream, hot cake, sponge cake, pancake, etc .; omelet, omelet, omelet, egg tofu, steamed eggplant, Date roll, minced egg, fried egg, boiled egg, scrambled egg Vegetables such as oyako-don, katsudon, cutlet, etc .; and sources such as carbonara sauce etc., mainly including eggs (including whole eggs and egg white), and also cooked like raw eggs You may not do it.

  Examples of foods containing milk protein include milk and processed milk such as non-fat milk, non-fat milk, low-fat milk, low-fat milk, special concentrated milk, milk drinks (coffee milk, fruit milk, caffeine etc.), And foods containing them; proteins derived from milk such as skimmed milk powder and foods containing them, such as white sauce, milk pudding, coffee cream and the like.

  In addition, the content of the composition contained in the food to which the present invention is applied may be adjusted according to the effect, but for example, the food may contain 0.005 to 10000 ppm of the oxidized fat and oil. It is preferable to contain 0.01 to 7000 ppm, preferably to contain 0.05 to 5000 ppm, and still more preferably to contain 0.08 to 3000 ppm.

  In the composition of the present invention, the content of the oxidized fat and oil in the composition may be adjusted according to the form of use and the desired effect, and is not particularly limited, but, for example, the content of the oxidized fat and oil Is preferably 0.001 to 50% by mass, more preferably 0.001 to 30% by mass, and still more preferably 0.01 to 30% by mass.

  In the composition of the present invention, edible fats and oils for diluting the oxidized fats and oils may be used. Edible fats and oils are not particularly limited. For example, vegetable fats and oils such as palm kernel oil, palm oil, coconut oil, corn oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, lard, etc. Animal fats and oils, medium-chain fatty acid triglyceride and the like can be mentioned. Also, processed fats and oils such as these fractionated oils (mid-melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used. Moreover, these edible fats and oils can be used 1 type or 2 types or more. Further, in the above-mentioned composition, auxiliaries and the like which can be generally added to fats and oils can be used as long as the effects of the present invention are not impaired.

  Examples of the present invention will be shown below, but the scope of the present invention is not limited thereto.

  At the time of implementation, the following were used (in each case, the water content was less than 1% by mass).

Anhydrous milk fat (Product name: Butter oil CML, manufactured by Maruwa Yushi Co., Ltd., oil content: 99.8 mass%)
Soybean oil (J-Oil Mills Co., Ltd.)
Rapeseed oil (J-Oil Mills Co., Ltd.)
Medium-chain fatty acid triglyceride (MCT) (product name: MCT actor M-107FR, manufactured by Riken Vitamin Co., Ltd.)
High oleic acid low linolenic acid rapeseed oil (HOLL) (J-Oil Mills Co., Ltd.)

  Oxidized oil was prepared as follows.

Preparation Example 1
Anhydrous milk fat was used as it was without oxidation treatment.

(Preparation Examples 2 to 6)
In a stainless beaker, 200 g of anhydrous milk fat was added, and stirred while being kept at 100 ° C., and air (200 ml / min) was supplied. It sampled after 4.5, 5, 5.5, 5.8, 6.5 hours, and oxidized fats and oils were obtained.

  The peroxide value (POV) of the obtained fats and oils of Preparation Examples 1 to 6 was measured according to "Standard fat and oil analysis test method 2.5.2 Peroxide value" (Japan Oil Chemistry Association). The results are shown in Table 1.

(Preparation Examples 7 to 12)
1 part by mass of anhydrous milk fat of Preparation Example 1 or oxidized fats and oils of any of Preparation Examples 2 to 6 and 99 parts by mass of medium-chain fatty acid triglyceride (MCT) were mixed (Preparation Examples 7 to 12).

(Evaluation 1 of low fat milk)
After adding 0.1 g of the oil-and-fat composition of medium-chain fatty acid triglyceride (MCT) (control) and any of Preparation Examples 7 to 12 to 100 g of commercially available low fat milk (manufactured by Ion Topval Co., Ltd.), disperser The mixture was stirred at 10000 rpm for 5 minutes. The obtained low fat milk was eaten, and the control effect of the unpleasant odor was evaluated as follows. The results are shown in Table 2.

<Effect of suppressing unpleasant odor>
:: very strong compared to control ○: strong compared to control Δ: slightly strong compared to control ×: equal to or weaker than control

In Examples 2-1 to 5 in which the POV of oxidized fats and oils is 11 or more, it turned out that there exists a suppression effect of the unpleasant odor derived from low fat milk. In particular, the effect was remarkable when the POV was 34 or more.
On the other hand, in Comparative Example 2-1, which is anhydrous milk fat not subjected to oxidation treatment, it has been confirmed that there is no suppressing effect of unpleasant odor.

(Preparation Examples 13 to 15)
0.1 parts by mass, 1 part by mass, or 10 parts by mass of the oxidized fat and oil of Preparation Example 4 and 99.9 parts by mass, 99 parts by mass or 90 parts by mass of medium-chain triglyceride (MCT) are mixed respectively Preparations 13-15.

(Evaluation of low fat milk 2)
Low-fat milk was obtained by the same operation using the oil and fat composition of Preparation Examples 13 to 15 in place of the oil composition of Preparation Example 7 in Evaluation 1 of low-fat milk. The obtained low fat milk was eaten, and the suppression effect of the unpleasant odor was similarly evaluated. The results are shown in Table 3.

  As shown in Example 3-1, even when the oxidized fat and oil in the composition was 0.1% by mass (1 ppm in low fat milk), the unpleasant odor suppressing effect could be obtained. Moreover, the suppression effect of the unpleasant odor became high as the addition amount of oxidation fats and oils increased.

(Evaluation of milk)
Milk was obtained by the same operation using milk (manufactured by Aeon Topval Co., Ltd.) instead of low fat milk in Example 3-2. The obtained milk was eaten, and the control effect of the unpleasant odor was similarly evaluated. The results are shown in Table 4.

  As shown in Example 4-1, it has been confirmed that milk also has an effect of suppressing unpleasant odor.

(Evaluation of omelet)
An egg solution was obtained by mixing 200 g of egg, 40 g of milk, and 0.8 g of salt. 0.1 g of rapeseed oil (control) or the oil-and-fat composition of Preparation Example 15 was added to 100 g of the obtained egg solution and stirred. In a heated frying pan, 5 g of rapeseed oil and 2 g of butter (product name: Snow Mark Hokkaido Butter 10 g, Snow Mark Meg Milk Co., Ltd., made by Snow Mark Meg Milk Co., Ltd.) were added and allowed to blend in the pan. The egg solution was baked on low heat while being stirred. The obtained omelet was eaten, and the control effect of the unpleasant odor derived from egg was evaluated as follows. The results are shown in Table 5.

<Effect of suppressing unpleasant odor>
:: very strong compared to control ○: strong compared to control Δ: slightly strong compared to control ×: equal to or weaker than control

  As shown in Example 5-1, it turned out that the unpleasant odor derived from the egg of an omelet can be suppressed. Moreover, it turned out that the suppression effect of an unpleasant odor is acquired even if it adds the oil-fat composition of the preparation example 15 containing the oxidation fats and oils of POV51 to the raw material before cooking.

Preparation Example 16
35 parts by mass of palm kernel ultra hard oil, 10 parts by mass of the oxidized fat and oil of Preparation Example 4, 63.33 parts by mass of corn syrup (water content 25% by mass), pH adjuster (dipotassium hydrogen phosphate, trisodium citrate) 2 1 part by mass and 5.4 parts by mass of an emulsifier mix (a mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) were mixed and mixed. Further, 84.17 parts by mass of water were added, and the mixture was emulsified and sprayed according to a conventional method to obtain a powdery fat and oil (containing 10% by mass of the oxidized fat and oil of Preparation Example 4).

(Hot cake rating)
100 g of a commercially available hot cake mix (product name: Minato's inked hot cake mix, manufactured by joint company Seiyu Co., Ltd.), 70 mL of milk, and 30 g of eggs, and then the oil composition of Preparation Example 16 (oxidized oil of Preparation Example 4 After adding 2 g of powdery fats and oils (10 mass% content), it mixed. After baking with a rice cooker, the obtained hot cake was eaten, and the control effect of the unpleasant odor derived from eggs was evaluated using the hot cake to which Preparation Example 16 was not added as a control. As a result, in the hot cake added with Preparation Example 16, which is a powdery fat and oil containing 10% by mass of the oxidized fat and oil of Preparation Example 4, the unpleasant odor is greatly suppressed compared to the control, and the hot cake containing eggs It turned out that the unpleasant odor derived from egg can be suppressed. Further, it was found that even in the form of powdery fat and oil, the effect of suppressing unpleasant odor can be obtained as in the form of liquid oil.

Preparation Example 17, Milk Fat and Oxidized Fat Containing Edible Fat Other than Milk Fat
60 g of medium-chain fatty acid triglyceride (MCT) was mixed with 140 g of anhydrous milk fat to prepare a fat and oil containing 70% by mass of milk fat. In a stainless beaker, 200 g of the prepared fat and oil was added and stirred while being kept at 120 ° C. to supply air (200 ml / min). The mixture was reacted for 13 hours to obtain POV 58.7 oxidized fat and oil.

Preparation Example 18, Milk Fat and Oxidized Fat Containing Edible Fat Other than Milk Fat
The same treatment as in Preparation Example 17 was conducted, except that soybean oil was used in place of medium-chain fatty acid triglyceride (MCT), to obtain an oxidized fat of POV 44.6.

(Preparation Example 19, oxidized fat and oil containing milk fat and edible fat and oil other than milk fat)
50 parts by mass of HOLL was mixed with 50 parts by mass of anhydrous milk fat to prepare a fat and oil containing 50% by mass of milk fat. 200 g of the prepared fat and oil was put into a stainless beaker, stirred while being kept at 100 ° C., and air (200 ml / min) was supplied. The mixture was reacted for 36 hours to obtain POV 100 oxidized fat and oil.

Preparation Example 20, Milk fat and oxidized fat and oil containing edible fat and oil other than milk fat
80 parts by mass of HOLL was mixed with 20 parts by mass of anhydrous milk fat to prepare a fat and oil containing 20% by mass of milk fat. 200 g of the prepared fat and oil was put into a stainless beaker, stirred while being kept at 100 ° C., and air (200 ml / min) was supplied. The mixture was reacted for 30 hours to obtain POV 105 oxidized fat and oil.

(Preparation Examples 21 to 24)
1 part by mass of any of the oxidized fats and oils of Preparation Examples 17 to 20 and 99 parts by mass of medium-chain fatty acid triglyceride (MCT) were mixed (Preparation Examples 21 to 24).

(Evaluation of low fat milk 3)
Low-fat milk was obtained by the same operation using the oil and fat composition of Preparation Example 10 or Preparation Examples 21 to 24 instead of the oil and fat composition of Preparation Example 7 in Evaluation 1 of low fat milk. The obtained low fat milk was eaten, and the suppression effect of the unpleasant odor was similarly evaluated. The results are shown in Table 6.

  It was found that all the oxidized fats and oils containing 20% by mass or more of milk fat have the effect of suppressing the unpleasant odor of low fat milk. Moreover, it turned out that the effect becomes high as content of milk fat in oxidation fats and oils increases.

Claims (17)

  The composition which suppresses the unpleasant smell of foodstuffs which the peroxide value is 10-180, and contains the oxidized fat containing 10 mass% or more and 100 mass% or less milk fat as an active ingredient.   The composition according to claim 1, wherein the composition contains 0.001 to 50% by mass of the oxidized fat.   The composition according to claim 1 or 2, wherein the unpleasant odor is derived from egg and / or milk. A method of producing a composition for suppressing unpleasant odor of food, comprising:
The above-mentioned manufacturing method including the process of obtaining the oxidation fats and oils whose peroxide value is 10-180, heating, supplying oxygen to the materials fats and oils containing 10 mass% or more and 100 mass% or less milk fat.   The manufacturing method of Claim 4 in which the said raw material fat-and-oil contains 60 mass% or more and 100 mass% or less of milk fat.   The method according to claim 4, wherein the heating is performed at 65 ° C. or more and 150 ° C. or less, and for 1 hour or more and 72 hours or less.   The manufacturing method according to any one of claims 4 to 6, wherein the supply of oxygen is set to 0.001 to 2 L / min per 1 kg of the raw material fat and oil.   The method according to any one of claims 4 to 7, wherein the milk fat is anhydrous milk fat.   The manufacturing method as described in any one of Claims 4 thru | or 8 including the process of adding the said oxidation fats and oils to an edible fat and oil.   The manufacturing method according to claim 9, wherein the composition contains 0.001 to 50% by mass of the oxidized fat and oil.   The manufacturing method according to any one of claims 4 to 10, wherein the unpleasant odor is derived from egg and / or milk.   A food comprising the composition according to any one of claims 1 to 3.   The food according to claim 12, wherein the food contains 0.005 to 10000 ppm of the oxidized fat and oil.   The food according to claim 12 or 13, wherein the food comprises an animal protein containing a sulfur-containing amino acid.   The food according to claim 14, wherein the animal protein is any one or two or more of an egg-derived protein and a milk protein.   A method for suppressing unpleasant odor of food, which comprises adding an oxidized fat and oil having a peroxide value of 10 to 180 and containing 10% by mass to 100% by mass of milk fat to a food.   17. The method according to claim 16, wherein the unpleasant odor is derived from egg and / or milk.