TW201828825A - Unpleasant smell inhibitor - Google Patents

Abstract

The present invention provides an unpleasant smell inhibitor which is capable of suppressing an unpleasant smell by being added to a food or the like having the unpleasant smell, and a method for suppressing unpleasant smell of food. The unpleasant smell inhibitor comprises an oxidized fat and oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. In addition, the unpleasant smell of the food is suppressed by being added with the unpleasant smell inhibitor. Furthermore, the method of suppressing unpleasant smell of food includes adding an oxidized fat and oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat.

Description

 Bad odor inhibitor  

The present invention relates to an unpleasant odor inhibitor applied to a food or the like containing an unpleasant odor.

Aquatic animals such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These highly unsaturated fatty acids have attracted attention due to various physiological activities. On the other hand, a water product such as fish is considered to have a characteristic bad odor (fishy smell) derived from such highly unsaturated fatty acids and lower amines. Therefore, there is a problem of fishy smell in foods containing water products such as fish. Further, in foods (hamburgers, meatballs, etc.) using edible meat containing soybean protein, the bad smell and taste derived from soybean protein are a problem.

In order to solve the above problem, in Patent Document 1 (JP-A-2001-131575), it is proposed to add ginger oil or ginger flavor to aquatic animal fats and oils to mask odor. Further, in Patent Document 2 (JP-A-2011-4699), it is disclosed that the natural sweetener thaumatin is added to a food containing soy protein-containing meat to mask the bad odor of the soybean protein.

Further, in Patent Document 3 (JP-A-2016-67354), it is disclosed that processed lecithin can suppress the strange smell such as soy protein odor.

Further, in paragraph 0003 of Patent Document 4 (JP-A-2007-75070), it is described that there is a bad smell of yeasty smell in the yeast extract, which is a cause of limiting the use thereof. Then, in order to solve this problem, a method of producing a fish and shellfish extract in a manufacturing step is disclosed.

On the other hand, in Patent Document 5 (Japanese Patent No. 5976968), it is revealed that fats and oils containing milk which has undergone specific oxidation treatment will suppress the flavor of the milk. However, the effect of suppressing the bad odor such as the soy protein odor is not disclosed.

 [Previous Technical Literature]    [Patent Literature]  

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2001-131575

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2011-4699

[Patent Document 3] JP-A-2016-67354

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2007-75070

[Patent Document 5] Japanese Patent No. 5976968

In this way, the fishy smell of aquatic animals such as fish, the soy protein odor of soybean protein, and the yeast odor of yeast can degrade the value of food. Accordingly, an object of the present invention is to provide a method for suppressing the bad odor by adding the bad odor inhibitor to a food or the like having an unpleasant odor, and providing a method for suppressing the bad odor of the food.

As a result of intensive studies by the inventors of the present invention, it has been found that an oxidized fat or oil containing a predetermined amount of milk fat has an effect of suppressing a bad odor of a food, and the present invention has been completed.

In other words, the odor suppressant of the present invention is an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient.

In the odor inhibitor of the present invention, the inhibitor is preferably 0.001% by mass or more and 100% by mass or less based on the oxidized fat or oil.

Further, in the above-mentioned inhibitor, the above-mentioned unpleasant odor is preferably one or more of fishy odor, bean odor, and yeast odor.

Further, in the above-mentioned inhibitor, the bean is preferably one or more of soybean, lentils, chickpeas, and peas.

Moreover, the method for producing a bad odor inhibitor according to the present invention comprises the steps of: heating a raw material fat or oil containing 10% by mass or more and 100% by mass or less of milk, while supplying oxygen, to obtain a peroxide having a price of 15 to 180. The step of oxidizing the oil.

In the method for producing a bad odor inhibitor of the present invention, the raw material fat or oil is preferably 50% by mass or more and 100% by mass or less based on the cream.

Further, in the above production method, it is preferred that the heating is performed at 65 ° C or more and 150 ° C or less for 1 hour or more and 72 hours or less.

Further, in the above production method, the oxygen is preferably supplied to the raw material fat or oil in an amount of 0.001 to 2 L/min per kg.

Further, in the above production method, the cream is preferably anhydrous milk fat.

Moreover, in the above production method, the oil content of the raw material fats and oils is preferably 90% by mass or more and 100% by mass or less.

Further, in the above production method, it is preferred to further include a step of adding the oxidized fat or oil to the edible fat or oil.

Moreover, in the above-described production method, it is preferred that the edible fat or oil is added in an amount of 0.001% by mass or more and 50% by mass or less based on the oxidized fat or oil.

In addition, the food of the present invention is a food containing an odor suppressant containing oxidized fat or oil of a cream having a peroxide price of 15 to 180 and containing 10% by mass or more and 100% by mass or less as an active ingredient, and is inhibited by the aforementioned bad odor. Addition of the agent and suppression of bad odor.

In the food of the present invention, it is preferred that the creamy fat contained in the oxidized fat or oil is 0.005 to 50,000 ppm.

Moreover, the method of suppressing the bad odor of the foodstuff of the present invention is an oxidized fat-and-fat which added the milk-fat of 15 to 180 and 10 mass % or more of 100 mass % or less to the foodstuff.

In the method of suppressing the bad odor of the food of the present invention, the unpleasant odor is preferably one or more of fishy odor, protein odor from beans, and yeast odor.

Further, in the above method, the bean is preferably one or more of soybean, lentils, chickpeas, and peas.

Further, the protein-containing composition of the present invention comprises a powdery fat or oil containing oxidized fats and oils and a protein derived from beans, and the oxidized fat and oil has a peroxide value of 15 to 180 and 10% by mass or more and 100% by mass or less of milk fat.

In the protein-containing composition of the present invention, the oxidized fat or oil is preferably used in an amount of 0.0005 part by mass or more and 5 parts by mass or less based on 100 parts by mass of the protein derived from the legume.

Further, in the protein-containing composition, the bean is preferably one or more of soybean, lentils, chickpeas, and peas.

Further, in the protein-containing composition, the content of the oxidized fat or oil of the powdery fat or oil is preferably 0.01% by mass or more and 30% by mass or less.

According to the present invention, an oxidized fat or oil containing a predetermined amount of milk fat is added to a food or the like containing a bad odor, and a food or the like in which the bad odor is suppressed can be obtained.

In the present invention, as an active ingredient for suppressing an unpleasant odor, an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat is used.

The milk fat refers to a fat or oil content obtained from raw milk, milk or special milk of 95% by mass or more and 100% by mass or less. For example, anhydrous milk fat, clarified cream, etc. are mentioned. The anhydrous milk fat refers to a component which removes almost all components other than milk fat, such as milk, etc., and may be called AMF (Anhydrous Milk Fat, cream). Clarified cream is the fat component of the cream. The milk fat used in the present invention is preferably anhydrous milk fat or clarified cream, preferably anhydrous milk fat. Further, the fat or oil content of the cream is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.

The oxidized fat or oil used in the present invention has a milk fat content of 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and more preferably 60% by mass or more and 100% by mass or more. The mass % or less is more preferably 5% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and most preferably 100% by mass (that is, cream alone). Further, the oil content of the oxidized fat or oil is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and still more preferably 98% by mass or more and 100% by mass or less. The preferred one is 99% by mass or more and 100% by mass or less.

Further, the oxidized fat or oil may contain edible fats and oils other than milk fat. The edible fat or oil other than the cream is not particularly limited, but it is preferably one or more of three medium-chain fatty acid glycerides, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil. Any one or two or more of the chain fatty acid glyceride, soybean oil, and rapeseed oil are more preferable, and either or both of the medium chain fatty acid glyceride and the soybean oil are more preferable. The oxidized fat or oil may contain an adjuvant which can be added to a normal fat or oil, as long as it does not inhibit the effects of the present invention.

Further, in the present invention, the peroxide price of the oxidized fat or oil (hereinafter also referred to as "POV") is 15 to 180, preferably 30 to 150, more preferably 35 to 140, and even more preferably 40 to 140. It is especially good for 40 to 120. The oxidized fat or oil can be POV in a predetermined range by oxidation, and the method of oxidation is not particularly limited. In the case of oxidation, heating is preferred, and the heating temperature 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. Further, the oxidation time is not particularly limited, but is preferably 1 hour or longer and 72 hours or shorter, more preferably 3 hours or longer and 72 hours or shorter, and still more preferably 5 hours or longer and 72 hours or shorter.

Further, in the case of oxidation, it is preferred to oxidize oxygen supplied to the raw material fats and oils. The oxygen supply source may be oxygen alone or oxygen-containing, preferably air. The supply amount of oxygen is preferably 0.001 to 2 L/min per 1 kg of the raw material fat, more preferably 0.005 to 2 L/min, still more preferably 0.02 to 2 L/min. For example, in the case of air, it is preferable to supply the raw material fat at 0.005 to 10 L/min per 1 kg, more preferably 0.025 to 10 L/min, more preferably 0.1 to 10 L/min, and even more preferably 0.3 to 5 L/min. . Further, in the case of oxidation, it is preferred to stir the raw material fats and oils.

The raw material fat or oil has a milk fat content of 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and more preferably 60% by mass or more and 100% by mass or less. More preferably, it is more preferably 65 mass% or more and 100 mass% or less, and particularly preferably 95 mass% or more and 100 mass% or less, and 100 mass% (i.e., cream alone) is preferable. Further, the fat or oil content of the raw material fats and oils is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and still more preferably 98% by mass or more and 100% by mass or less. The preferred one is 99% by mass or more and 100% by mass or less.

Further, the raw material fats and oils may contain edible fats and oils other than milk fat. The edible fat or oil other than the cream is not particularly limited, and any one or two or more of the medium-chain fatty acid glyceride, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil are preferable, and the medium-chain fatty acid is used. Any one or two or more of glyceride, soybean oil and rapeseed oil are more preferable, and either or both of the medium-chain fatty acid glyceride and the soybean oil are more preferable, and the medium-chain fatty acid glyceride is more preferable. Further, the water content of the raw material fat or oil is, for example, less than 1% by mass.

The application method of the present invention is not particularly limited as long as it is a method of adding the above-mentioned oxidized fat or oil to food or the like. For example, the oxidized fat or oil may be added to a raw material such as a food or the like in an intermediate step of a production step. Moreover, the timing of addition is not particularly limited, and it can be used in any step of production of foods and the like. Or, it can be added after manufacture and before consumption.

Whether or not the unpleasant odor is suppressed in the application of the food of the present invention or the like, and the oxidized fat or oil is added and prepared in the same manner as that which is not added, and is provided in a functional evaluation test, preferably by no preference for the whole. The judges selected a number of reviewers for the functional assessment test, etc., and can make an objective assessment.

The food to be applied in the present invention is not particularly limited, and is not limited to human foods and drinks, and includes animal feed and feed. For example, an aquatic animal containing fish or the like, a protein derived from beans, a yeast, or the like which is likely to cause an unpleasant odor. Examples of the beans include soybeans, lentils, chickpeas, and peas. For example, foods containing aquatic animals such as fish are canned fish, squid, etc.; seasonings such as squid seasoning powder; grilled fish, boiled fish, steamed fish, fried fish, and foods containing the same. For foods containing proteins derived from legumes, there are burgers, ground meat cutlets, siu mai, dumplings, ham, sausage, fish plate, bamboo wheel, nugget, meatballs, fish balls, Floss, buns, spring rolls, bibimbap, stuffing, confectionery, bread, bolognese, demi-glace sauce, tomato sauce, potato salad, salmon salad, soy milk, etc. The yeast-containing food is a yeast extract, a yeast fermented seasoning, a food containing a yeast extract, or the like. In addition, pet foods and feeds containing defatted soybeans, fish and yeast. Preferably, it is one or two or more kinds of foods containing aquatic animals, proteins derived from beans, and yeast, and more preferably one or more foods containing fish, proteins derived from beans, and yeast, and more preferably Any one or two kinds of foods containing proteins and yeasts derived from beans, and more preferably protein foods derived from beans, wherein the beans are any one or more of soybeans, lentils, chickpeas, and peas. Good, better with soybeans.

The unpleasant odor to be targeted is not particularly limited, and is preferably one or more of fishy odor, protein odor derived from beans, and yeast odor, and more preferably any of protein odor and yeast odor derived from beans or The two kinds, and the better ones are protein odors from beans. The beans are preferably one or more of soybeans, lentils, chickpeas and peas, and any one or two of soybeans and lentils are better. Soy is better.

When the present invention is applied to a food, the content of the oxidized oil and fat in the food may be adjusted depending on the effect, but generally, the cream contained in the oxidized fat or oil is, for example, 0.005 to 50,000 ppm, preferably 0.005 to 20,000 ppm. More preferably, it is 0.01 to 10,000 ppm, still more preferably 0.05 to 5,000 ppm, still more preferably 0.08 to 3,000 ppm, and particularly preferably 0.08 to 2,000 ppm.

Further, as described above, the application method of the present invention may be a method of adding the aforementioned oxidized fat or oil to food or the like. In this case, the form of the edible composition, that is, the form of the additive or the like may be added to the food or the raw material thereof, for example.

When the present invention is applied in the form of an edible composition, the content of the oxidized oil and fat in the edible composition is not particularly limited as long as it exhibits an effect of suppressing an unpleasant odor. In general, the oxidized oil and fat is preferably 0.001% by mass or more and 100% by mass or less, more preferably 0.01% by mass or more and 100% by mass or less, and even more preferably 0.01% by mass or more and 50% by mass or less. Further preferably, it is 0.01% by mass or more and 10% by mass or less.

When the present invention is applied in the form of an edible composition, the edible composition may be an edible fat or oil for diluting the oxidized fat or oil, and the oxidized fat or oil is preferably 0.001% by mass or more and 50% by mass or less based on the edible fat or oil. It is more preferably 0.01% by mass or more and 50% by mass or less, more preferably 0.01% by mass or more and 20% by mass or less, and still more preferably 0.01% by mass or more and 10% by mass or less. The edible fat and oil is not particularly limited, and examples thereof include vegetable oils such as palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cocoa butter. Animal fats such as lard, three medium chain fatty acid glycerides, and the like. Further, such a fractionated oil (a medium melting point portion of palm oil, a fractionated soft oil of palm oil, a fractionated hard oil of palm oil, or the like), a processed fat or oil such as a transesterified oil or a hydrogenated oil can be used. Further, these edible fats and oils may be used alone or in combination of two or more. In addition, as long as the effect of the present invention is not inhibited, an adjuvant or the like which is usually added to edible fats and oils can be used, and corn syrup or the like can be used in order to form a powder or the like.

When the present invention is applied in the form of an edible composition, the form may be, for example, a form suitable for use as an additive or the like. Specifically, for example, it may be in the form of a powder, a paste, or a liquid. In this case, after the oxidized fat or oil is pulverized, it may be prepared by mixing with a raw material such as various additives. At the time of powdering, various well-known adjuvants, such as an excipient, can also be added. Further, an emulsifier may be added for emulsification. As the method of powdering, for example, any method known to those skilled in the art such as spray drying and freeze drying can be used.

On the other hand, in another aspect of the invention, there is provided a protein-containing composition comprising the oxidized fat or oil containing powder and the protein derived from the legume. Since the protein-containing composition contains powdered fats and oils, it is easily mixed with other materials, and since the oxidized fats and oils are contained, protein odor from beans can be suppressed. Therefore, it can be suitably used as a food material or the like which imparts a protein component to foods and the like.

The oxidized oil and fat is preferably 0.0005 parts by mass or more and 5 parts by mass or less, more preferably 0.001 parts by mass or more and 5% by mass or less, and more preferably 0.005 parts by mass or more and 5% by mass or less, based on 100 parts by mass of the protein derived from the beans. Preferably, it is more preferably 0.01 parts by mass or more and 3 parts by mass or less.

The protein derived from the bean contained in the protein-containing composition is preferably 70% by mass or more, more preferably 80% by mass or more, and still more preferably 90% by mass or more. The upper limit is not particularly limited, and the total amount of the protein derived from the beans and the powdered fats and oils is 100% by mass or less.

The content of the oxidized fat or oil in the powdery fat or oil is preferably 0.01% by mass or more and 30% by mass or less, more preferably 0.01% by mass or more and 20% by mass or less, and still more preferably 0.05% by mass or more and 20% by mass or less. More preferably, it is 0.1% by mass or more and 20% by mass or less.

 [Examples]  

Hereinafter, the present invention will be described in more detail by way of examples, but the gist of the invention is not limited thereto.

In the case of implementation, the following are used (each of which has a water content of less than 1% by mass).

Anhydrous milk fat (product name: cream CML, made from Pill and Oil Co., Ltd., fat content: 99.8 mass%)

Soybean oil (made by J-Oil Mills Co., Ltd.)

Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)

Three medium chain fatty acid glycerides (MCT) (product name: MCT Actor M-107FR, manufactured by Riken Vitamin Co., Ltd.)

High oleic acid low linseed rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.)

The oxidized fats and oils were prepared in the manner described below.

 (Modulation Examples 1 to 4)  

200 g of anhydrous milk fat was placed in a stainless steel beaker, and air (200 ml/min) was supplied while stirring at 100 ° C. Samples were taken after 5, 5.5, 5.8, and 6.5 hours to obtain an oxidized fat.

The peroxide value (POV) of the obtained oxidized fat and oil was measured in accordance with "Base Oil Analysis Test Method 2.5.2 Peroxide Price". The results are shown in Table 1.

 (Modulation Examples 5 to 8)  

The preparation example 2 was added to the rapeseed oil in an amount of 0.01% by mass, 0.1% by mass, 1% by mass, and 10% by mass, and prepared into Preparation Examples 5 to 8.

 (Assessed by soy milk)  

100 parts by mass of soy milk (product name: delicious non-modulated soybean milk, manufactured by Kikkoman Beverage Co., Ltd.), and 1 part by mass of any of the rapeseed oil (control group) or the preparation examples 5 to 7 were dispersed to disperse Stir at 3000 rpm for 3 minutes. The degree of inhibition of the unpleasant odor (soy protein odor) of the soybean protein was evaluated according to the following criteria (determined by the consultation of three panelists). The results are shown in Table 2.

 <Inhibition effect of soy protein odor>  

◎: Very strong than the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: equal to the control group

As shown in Table 2, when the content of the oxidized oil and fat at the time of taste was 1 ppm or more, the effect of suppressing the odor of soybean protein was confirmed, and when it was 10 ppm or more, the effect was remarkable.

 (Assessed by Hamburg 1)  

A burger was prepared as described below to evaluate the inhibitory effect of soy protein odor.

Prepare in advance

1-1. Granular soy protein composition 1

50 parts by mass of water was mixed with 50 parts by mass of granular soybean protein (product name: New Fuji Nick 52, manufactured by Fuji Oil Co., Ltd.).

1-2. Saute onion

The onion is chopped, the rapeseed oil is sautéed in a wok, and the onion is fried until soft and cooled.

2. Mixing and forming

2-1. The materials shown in Table 3 were added to the bowl, and the materials were thoroughly mixed until homogeneous, and the hamburger mixture was prepared.

2-2. Adding 97 g of a hamburger mixture, 2 g of rapeseed oil, and 1 g of rapeseed oil (control group) as an additive component or Preparation Examples 5 to 8 (Examples 4-1 to 4), and kneading well Mix evenly.

2-3. A thickness of about 50 g and 1.5 cm is formed to prepare a molding material.

3. Baking

3-1. Heat the hot plate to 230 ° C and add an appropriate amount of salad oil. The salad oil was gently wiped with a kitchen towel, and the above-mentioned forming materials were put into a total of 5 pieces and baked in a hot plate.

3-2. Turn over when there is a burnt yellow color.

3-3. When there is a yellow color again, it will drop to 140 °C, and it will be covered with smoldering for 5 minutes.

Move to the metal tray to cool and modulate the burger.

4. Assessment

Using the obtained hamburger, the inhibition effect of the soy protein odor was evaluated according to the following criteria (determined by the consultation of three panelists). The results are shown in Table 4.

 <Inhibition effect of soy protein odor>  

◎: Very strong than the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: equal to the control group

As shown in Examples 4-1 to 4, it was found that the addition of the bad odor inhibitor of the present invention can suppress the soy protein odor, and the effect is remarkable particularly when the oxidized oil and fat content at the time of taste is 10 ppm or more. Moreover, in the burgers of Examples 4-1 to 4, the feeling of thickness was improved. In addition, when the amount of the oxidized fat or oil is from 0.016 parts by mass to 1.6 parts by mass or less based on 100 parts by mass of the soybean protein, the effect of suppressing the soy protein odor can be confirmed, and when it is 0.016 parts by mass or more and 1.6 parts by mass or less, the effect is remarkable.

 (Assessed by Hamburg 2)    (Modulation Examples 9 to 13)  

The anhydrous milk fat (not oxidized) or any of the preparation examples 1 to 4 was added to the rapeseed oil to be 1% by mass, and prepared into Preparation Examples 9 to 13.

A burger was prepared as described below to evaluate the inhibitory effect of soy protein odor.

Prepare in advance

1-1. Granular soy protein composition 2

45 parts by mass of mixed water of 135 parts by mass of granular soybean protein (product name: New Fuji Nick 52, manufactured by Fuji Oil Co., Ltd.).

1-2. Saute onion

The onion is chopped, the rapeseed oil is sautéed in a wok, and the onion is fried until soft and cooled.

2. Mixing and forming

2-1. The materials shown in Table 5 were added to the bowl, and the mixture was kneaded sufficiently to uniformly mix the materials and the like to prepare a hamburger mixture.

2-2. Adding 97 g of hamburger mixture, 2 g of rapeseed oil, and rapeseed oil as an additive component (control group) or any of Preparation Examples 9 to 13 (Comparative Example 6-1, Examples 6-1 to 4) 1 g, fully kneaded to uniformly mix the oil.

2-3. A thickness of about 50 g and about 1.5 cm is formed to prepare a molding material.

3. Baking

3-1. Heat the hot plate to 230 ° C and add an appropriate amount of salad oil. The salad oil was gently wiped with a kitchen paper, and the above-mentioned forming materials were placed one by one on a hot plate to be baked.

3-2. Turn over when there is a burnt yellow color.

3-3. When there is a yellow color again, it will drop to 140 °C, and it will be covered with smoldering for 5 minutes.

Move to the metal tray to cool and modulate the burger.

4. Assessment

Using the obtained hamburger, the inhibition effect of the soy protein odor was evaluated according to the following criteria (determined by the consultation of three panelists). The results are shown in Table 6.

 <Inhibition effect of soy protein odor>  

◎: Very strong than the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: equal to the control group

As shown in Examples 6-1 to 4, it was found that the oxidized fat and oil of the active ingredient of the bad odor inhibitor of the present invention has an effect of suppressing an unpleasant odor when the POV is 34 or more. In particular, when the POV is 51 or more, the effect is remarkable.

On the other hand, when the unoxidized milk fat (POV was 0), the inhibitory effect of the bad odor could not be confirmed.

 (Assessed by Hamburg 3)    (Preparation Example 14, oxidized fat containing edible fats other than milk fat and milk fat)  

60 g of three medium-chain fatty acid glycerides were mixed with 140 g of anhydrous milk fat to prepare a fat or oil containing 70% by mass of milk fat. 200 g of the prepared fats and oils were placed in a stainless steel beaker, and air (200 mL/min) was supplied while stirring at 120 °C. The reaction was carried out for 13 hours to obtain an oxidized fat and oil having a POV of 58.7.

 (Preparation Example 15, oxidized fat containing edible fats other than milk fat and milk fat)  

In the preparation example 14, except that the medium-chain fatty acid glyceride was replaced with soybean oil, the same treatment was carried out to obtain an oxidized fat or oil having a POV of 44.6.

 (Preparation Example 16, oxidized fat containing edible fats other than milk fat and milk fat)  

50 parts by mass of HOLL rapeseed oil was mixed with 50 parts by mass of anhydrous milk fat to prepare a fat or oil containing 50% by mass of milk fat. 200 g of the prepared fats and oils were placed in a stainless steel beaker, and air (200 mL/min) was supplied while stirring at 100 °C. The reaction was carried out for 36 hours to obtain an oxidized fat and oil having a POV of 100.

 (Preparation Example 17, oxidized fat containing edible fats other than milk fat and milk fat)  

80 parts by mass of HOLL rapeseed oil was mixed with 20 parts by mass of anhydrous milk fat to prepare a fat or oil containing 20% by mass of milk fat. 200 g of the prepared fats and oils were placed in a stainless steel beaker, and air (200 mL/min) was supplied while stirring at 100 °C. After reacting for 30 hours, an oxidized fat or oil having a POV of 105 was obtained.

 (Modulation Examples 18 to 21)  

In any of Preparation Examples 14 to 17, the rapeseed oil was added to 1% by mass to prepare Preparation Examples 18 to 21.

The burger was prepared in the same manner as in the evaluation of Hamburg 2 except that the additive component shown in Table 7 was used, and the inhibitory effect of soy protein odor was evaluated.

As shown in Examples 7-1 to 5, it is understood that the milk fat contained in the oxidized fat or oil of the active ingredient of the bad odor inhibitor of the present invention has an effect of suppressing an unpleasant odor when it is 20% by mass or more. In particular, when it is 50% by mass or more, the effect is high.

 (Assessment of fishy taste)    (Modulation example 22)  

The anhydrous milk fat was oxidized in the same manner as in Preparation Example 1 to obtain an oxidized fat or oil having a POV of 46.

 (Modulation Example 23)  

35 parts by mass of palm kernel hard oil, 63.36 parts by mass of corn syrup (25% by mass), 2.10 parts by mass of pH adjuster mixture (potassium hydrogen phosphate, 3 sodium citrate) and emulsifier mixture (acid casein, hydrogen) 5.38 parts by mass of a mixture of sodium oxide, a fatty acid sorbitan ester, and a fatty acid glyceride, and 10 parts by mass of Preparation Example 22, and mixed. Further, 84.16 parts by mass of water was added, and emulsified and sprayed according to a usual method to obtain an unpleasant odor inhibitor in the form of a powdery fat.

In the beaker, 4 g of flavor seasoning (squid seasoning powder) (product name: Hondashi, Ajinomoto Co., Ltd.) and 600 g of boiling water at 90 ° C were mixed and mixed to obtain a soup. 0.15 g of Preparation Example 23 was added to 149.85 g of the broth and stirred to obtain a test broth. As a result of taste of the test broth, it was confirmed that the fishy odor was inhibited compared to the case where it was not added.

 (evaluation of yeast odor)  

6 g of yeast extract (product name: Aromild, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) and 294 g of boiling water at 90 ° C were placed in a beaker and mixed to obtain a broth. To 199.9 g of the broth, 0.1 g of Preparation Example 23 was added and stirred to obtain a test broth. As a result of the taste of the test broth, it was confirmed that the yeast odor suppressing effect was obtained as compared with the case where it was not added.

 (Assessment of proteins from various legumes)  

A burger was prepared as described below to evaluate the inhibitory effect of protein odor from beans.

Prepare in advance

1-1. Modulation of protein composition from beans

Three kinds of protein compositions derived from beans were prepared as described below.

1-1-1. Protein composition from lentils

Lentils (lentil (peeled), Fuze Store Co., Ltd.) were pulverized with a mixer. 150 parts by mass of water was mixed in 50 parts by mass of the pulverized lentils.

1-1-2. Protein composition from chickpeas

The chickpeas (Garbanzo, Fuze Store Co., Ltd.) were pulverized with a mixer. 150 parts by mass of water was mixed in 50 parts by mass of the pulverized chickpeas.

1-1-3. Protein composition from peas

150 parts by mass of water was mixed in 50 parts by mass of powdered pea protein (Organic Pea Protein pure isolate, Sun-Bright Co., Ltd.).

1-2. Saute onion

The onion is chopped, the rapeseed oil is sautéed in a wok, and the onion is fried until soft and cooled.

2. Mixing and forming

2-1. The materials shown in Table 8 were placed in a bowl, and kneaded sufficiently to uniformly mix the materials and the like to prepare a hamburger mixture.

2-2. 99 g of the hamburger mixture, and 1 g of any of the rapeseed oil (control group) as an additive component or the preparation example 7 were added, and the oil was uniformly kneaded to uniformly mix the oil.

2-3. A thickness of about 50 g and about 1.5 cm is formed to prepare a molding material.

3. Baking

3-1. Heat the hot plate to 230 ° C and add an appropriate amount of salad oil. The salad oil was gently wiped with a kitchen paper, and the above-mentioned forming raw materials were placed on a hot plate and baked.

3-2. Turn over when there is a burnt yellow color.

3-3. When there is a yellow color again, it will drop to 140 °C, and it will be covered with smoldering for 5 minutes.

Move to the metal tray to cool and modulate the burger.

4. Assessment

Using the obtained hamburger, the inhibitory effect of the protein odor from the beans was evaluated according to the following criteria (determined by the consultation of the three assessors). The results are shown in Table 9.

 <Inhibition effect of protein odor from beans>  

◎: Very strong than the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: equal to the control group

Any of a protein composition derived from lentils, a protein composition derived from chickpeas, and a protein composition derived from peas is used.

As shown in Examples 9-1 to 3, it was found that the addition of the bad odor inhibitor of the present invention can suppress not only the soy protein odor but also the protein odor of lentils, chickpeas, and peas. When lentils or chickpeas are used, it is understood that the odor from the legume protein in the content can be suppressed in particular. Further, when peas were used, it was found that the odor of pea protein from the top taste was particularly suppressed.

 (Assessed by Hamburg 4)    (Modulation Example 24)  

45 parts by mass of palm kernel hard oil, 63.36 parts by mass of corn syrup (25% by mass), 2.10 parts by mass of pH adjuster mixture (potassium hydrogen phosphate, 3 sodium citrate) and emulsifier mixture (acid casein, hydrogen) 5.38 parts by mass of a mixture of sodium oxide, sorbitan fatty acid ester, and fatty acid glyceride was mixed. Further, 84.16 parts by mass of water was added, and emulsified and sprayed according to a usual method to obtain a powdery fat.

 (Modulation Example 25)  

44 parts by mass of palm kernel hard oil, 63.36 parts by mass of corn syrup (25% by mass), 2.10 parts by mass of pH adjuster mixture (potassium hydrogen phosphate, 3 sodium citrate) and emulsifier mixture (acid casein, hydrogen) 5.38 parts by mass of a mixture of sodium oxide, sorbitan fatty acid ester, and fatty acid glyceride, and 1 part by mass of Preparation Example 22 were mixed. Further, 84.16 parts by mass of water was added, and emulsified and sprayed according to a usual method to obtain an unpleasant odor inhibitor in the form of a powdery fat.

A burger was prepared as described below to evaluate the inhibitory effect of soy protein odor.

Prepare in advance

1-1. Granular soy protein composition 3

Into 82.5 parts by mass of the granular soybean protein (product name: New Fuji Nick 52, manufactured by Fuji Oil Co., Ltd.), 19.8 parts by mass of the mixing preparation example 24 was added. Further, 247.5 parts by mass of water was added and mixed.

1-2. Granular soy protein composition 4

Into 82.5 parts by mass of the granular soybean protein (product name: New Fuji Nick 52, manufactured by Fuji Oil Co., Ltd.), 19.8 parts by mass of the mixing preparation example 25 was added. Further, 247.5 parts by mass of water was added and mixed (0.24 parts by mass of the oxidized fat and oil contained in Preparation Example 25 with respect to 100 parts by mass of the soybean protein).

1-3. Granular soy protein composition 5

To 82.5 parts by mass of the granular soybean protein (product name: New Fuji Nick 52, manufactured by Fuji Oil Co., Ltd.), 247.5 parts by mass of water was added and mixed.

1-4. Saute onion

The onion is chopped, the rapeseed oil is sautéed in a wok, and the onion is fried until soft and cooled.

2. Mixing and forming

2-1. The materials shown in Table 10 were placed in a bowl, and kneaded thoroughly to uniformly mix the materials and the like to prepare a hamburger mixture.

2-2. As shown in Table 11, the kneading mixture or the like was sufficiently kneaded.

2-3. A thickness of about 50 g and 1.5 cm is formed to prepare a molding material.

3. Baking

3-1. Heat the hot plate to 230 ° C and add an appropriate amount of salad oil. The salad oil was gently wiped with kitchen paper, and the above-mentioned forming materials were collectively placed on a hot plate for 6 baking.

3-2. Turn over when there is a burnt yellow color.

3-3. When there is a yellow color again, it will drop to 140 °C, and it will be covered with smoldering for 5 minutes.

Move to the metal tray to cool and modulate the burger.

4. Assessment

Using the obtained hamburger, the inhibition effect of the soy protein odor was evaluated in accordance with the following criteria (determined by consultation of three panelists). The results are shown in Table 11.

 <Inhibition effect of soy protein odor>  

◎: Very strong than the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: equal to the control group

As shown in Example 11-1 and Example 11-2, the unpleasant odor inhibitor of the present invention can be confirmed in the form of a powdery fat or oil. In particular, as in Example 11-1, the bad odor inhibitor of the present invention is prepared into a form of powdered fat and oil, mixed with soybean protein, mixed with water, and used in the form of a composition containing soybean protein. At the same time, the effect of suppressing bad odor is more remarkable.

 Manufacturing example of bad odor inhibitor  

200 g of anhydrous milk fat was placed in a stainless steel beaker, and air (5 mL/min) was supplied while stirring at 100 ° C. When the peroxide price reached 47, the supply of air was stopped and cooled to obtain an oxidized fat. The obtained oxidized fat and oil was used as a bad odor inhibitor.

Claims (21)

 The odor inhibitor is an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient.    The unpleasant odor inhibitor according to the first aspect of the invention, wherein the odor inhibitor comprises 0.001% by mass or more and 100% by mass or less of the oxidized fat or oil.    The unpleasant odor inhibitor according to the first or second aspect of the invention, wherein the unpleasant odor is any one or two or more of a fishy smell, a bean protein odor, and a yeast odor.    The unpleasant odor inhibitor according to claim 3, wherein the beans are any one or more of soybean, lentils, chickpeas, and peas.    A method for producing a bad odor inhibitor, comprising the steps of: heating a raw material fat or oil containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat having a peroxide price of 15 to 180; step.    The method for producing a bad odor inhibitor according to the fifth aspect of the invention, wherein the raw material fat or oil contains 50% by mass or more and 100% by mass or less of the cream.    The method for producing a bad odor inhibitor according to the invention of claim 5, wherein the heating is performed at 65 ° C or more and 150 ° C or less for 1 hour or more and 72 hours or less.    The method for producing an unpleasant odor inhibitor according to any one of claims 5 to 7, wherein the oxygen is supplied to the raw material fat and oil at 0.001 to 2 L/min per kg.    The method for producing a bad odor inhibitor according to any one of claims 5 to 8, wherein the cream is anhydrous milk fat.    The method for producing a bad odor inhibitor according to any one of the above-mentioned claims, wherein the fat or oil content of the raw material fat or oil is 90% by mass or more and 100% by mass or less.    The method for producing an unpleasant odor inhibitor according to any one of claims 5 to 10, further comprising the step of adding the oxidized fat or oil to the edible fat or oil.    The method for producing a bad odor inhibitor according to the invention of claim 11, wherein the oxidized fat or oil is added to the edible fat or oil in an amount of 0.001% by mass or more and 50% by mass or less.    A foodstuff comprising the unpleasant odor inhibitor according to any one of claims 1 to 4, wherein the unpleasant odor is suppressed by the addition of the aforementioned inhibitor.    The food according to claim 13, wherein the inhibitor is contained in such a manner that the cream contained in the oxidized fat or oil is from 0.005 to 50,000 ppm.    A method for suppressing an unpleasant odor of a food, which comprises adding an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of a cream.    The method for suppressing the unpleasant odor of a food according to the invention of claim 15, wherein the unpleasant odor is any one or two or more of fishy odor, protein odor from beans, and yeast odor.    The method for suppressing the bad odor of a food according to the invention of claim 16, wherein the beans are any one or more of soybean, lentils, chickpeas, and peas.    A protein-containing composition comprising a powdery fat and oil containing oxidized fats and oils, and a protein derived from beans, wherein the oxidized fats and oils have a peroxide value of 15 to 180 and 10% by mass or more and 100% by mass or less of milk fat.    The protein-containing composition according to claim 18, wherein the oxidized fat or oil is 0.0005 part by mass or more and 5 parts by mass or less based on 100 parts by mass of the protein derived from the legume.    The protein-containing composition according to claim 18, wherein the beans are any one or more of soybean, lentils, chickpeas, and peas.    The protein-containing composition according to any one of the above-mentioned claims, wherein the content of the oxidized fat or oil of the powdery fat or oil is 0.01% by mass or more and 30% by mass or less.