TWI733878B - Composition for suppressing unpleasant smell of food, method for producing the same, food containing the composition, and method for suppressing unpleasant smell of food - Google Patents

Abstract

The present provides a composition for suppressing unpleasant smells of foods, and a method for suppressing unpleasant smells of foods.

The composition for suppressing unpleasant smells of foods comprises an oxidized fat or oil as an active ingredient which has a peroxide value of 10 to 180 and contains a milk fat of 10% by mass or more and 100% by mass or less. Moreover, the method for suppressing unpleasant smells of foods has a step of adding an oxidized fat or oil having a peroxide value of 10 to 180 and containing a milk fat of 10% by mass or more and 100% by mass or less to a food.

Description

Composition for suppressing undesirable odor of food, method of manufacturing the composition, food containing the composition, and method for suppressing undesirable odor of food

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

Fish and other aquatic animals contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Such highly unsaturated fatty acids have attracted attention due to their various physiological activities. On the other hand, fish and other aquatic products also contain special undesirable odors (fishy odors) that are generally believed to be derived from these highly unsaturated fatty acids and lower amines. Therefore, foods containing fish and other aquatic products may have a fishy smell.

For example, in order to solve the above-mentioned problems, Patent Document 1 (Japanese Patent Application Publication No. 2001-131575) proposes adding ginger oil or ginger essence to aquatic animal fats and oils to mask odors.

In addition, in paragraph 0002 of Patent Document 2 (Japanese Patent Application Laid-Open No. 2016-119918), it is mentioned that "...the cause of bad odor is sulfur-containing substances, that is, sulfur-containing compounds." Therefore, it is extremely difficult to eliminate bad odors. In the field of processed foods, there is a need to develop technologies to eliminate undesirable odors. It also states that "vegetables and eggs also produce undesirable odors during heating and cooking." This is also an example of undesirable odors. In order to solve this problem, it is revealed that the alcohol concentration is 25v/v% and contains 1.0mg/L or more 2-furfural, 0.3mg/L or more 5-methyl-2-furaldehyde, and 0.1mg/L or more 5-furfural. Hydroxymethyl-2-furaldehyde, and distilled spirits made of onions at least part of the raw materials are added to seasonings containing thioamino acids to eliminate bad odors generated when the seasonings are heated The deodorization method.

[Prior Technical Literature] [Patent Literature]

[Patent Document 1] JP 2001-131575 A

[Patent Document 2] JP 2016-119918 A

The object of the present invention is to provide a composition for suppressing undesirable odors of foods and a method for suppressing undesirable odors of foods. In addition, another object of the present invention is to provide a food containing the above composition and known to suppress undesirable odors.

As a result of intensive research conducted by the present inventors, they found that oxidized fats and oils containing a specific amount of milk fat have the effect of suppressing the undesirable odor of food, and completed the present invention.

The food containing the composition of the present invention can suppress the bad odor of the food. Therefore, when the composition of the present invention is used in the production, processing, and cooking of food, it is possible to provide a food that suppresses undesirable odors while maintaining the flavor of the food.

The composition of the present invention uses oxidized fat with a peroxide value of 10 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient, which can suppress undesirable odors of food. Among them, the bad odor is not particularly limited. It is derived from eggs and/or milk. More specifically, it is due to the bad odors derived from egg protein and/or milk protein. The invention is particularly effective.

At the same time, the above-mentioned composition preferably contains 0.001 to 50% by mass of the above-mentioned oxidized fat.

In addition, the present invention is a method for producing a composition that suppresses undesirable odors of foods, which includes the steps of: supplying oxygen to raw fats and oils containing 10% by mass to 100% by mass of milk fat while heating to obtain a peroxide value It is the step of oxidizing grease from 10 to 180.

Furthermore, it is preferable that the above-mentioned raw fats and oils contain milk fat of 60% by mass or more and 100% by mass or less.

At the same time, the above-mentioned heating is preferably performed at 65°C or higher and 150°C or lower for 1 hour or more and 72 hours or less.

Moreover, the supply of the above oxygen is preferably 0.001 to 2 L/min per 1 kg of the above raw oil and fat.

In addition, the above-mentioned milk fat is preferably anhydrous milk fat.

Moreover, it is preferable to include the step of adding the above-mentioned oxidized fat to edible fats and oils.

Furthermore, it is also preferable that the oxidized oil and fat contained in the above composition is 0.001 to 50% by mass.

In addition, the present invention is a food containing the above-mentioned composition.

Furthermore, the above-mentioned food preferably contains 0.005 to 10000 ppm of the above-mentioned oxidized fat.

In addition, the above-mentioned food preferably contains an animal protein containing a thiamine-containing acid. More specifically, the above-mentioned animal protein is preferably one or two or more selected from egg-derived protein and milk protein.

Furthermore, the method for suppressing unpleasant odors of foods of the present invention is to add oxidized fats and oils having a peroxide value of 10 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the food.

Furthermore, any combination of the above-described components, and the composition and method containing the components are also effective aspects of the present invention. For example, according to the present invention, it is possible to provide "an inhibitor for suppressing undesirable odors in foods, which has a peroxide value of 10 to 180 and containing 10% by mass to 100% by mass of milk fat" and "an inhibitor for suppressing undesirable odors in foods" The composition for odor is one that has a peroxide value of 10 to 180 and contains 10% by mass or more and 100% by mass or less of milk fat".

Milk fat in the present invention refers to those whose fat content obtained from fresh milk, cow milk, special milk, etc. is 95% by mass or more and 100% by mass or less. Examples include anhydrous milk fat, clarified cream, and the like. Anhydrous milk fat refers to a product obtained by removing almost all components other than milk fat from cow's milk, and is sometimes described as AMF (Anhydrous Milk Fat, butter oil). Clarified cream means separating the fat components of the cream. The milk fat used in the present invention is preferably anhydrous milk fat or clarified cream, and more preferably anhydrous milk fat. In addition, the fat content of the milk fat 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 milk fat content of the oxidized oil and fat of the present invention can be 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 60% by mass or more and 100% by mass or less, and 65% by mass or more and 100% by mass or less. Mass% or less is more preferable, more preferably 70 mass% or more and 100 mass% or less, particularly preferably 95 mass% or more and 100 mass% or less, and 100 mass% (that is, only milk fat) is most preferable.

The above-mentioned oxidized fats and oils may include edible fats and oils other than milk fat. There are no special restrictions on edible fats other than milk fat, but one or two of medium-chain fatty acid triglycerides, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil The above is preferable, any one or more of medium-chain fatty acid triglyceride, soybean oil and rapeseed oil is more preferable, and medium-chain fatty acid triglyceride and/or soybean oil is even more preferable. The above-mentioned oxidized fats and oils, as long as they do not impair the effects of the present invention, may contain additives commonly added to fats and oils.

In addition, in the present invention, the peroxide value (hereinafter, also referred to as "POV") of the above-mentioned oxidized fats and oils may be 10 to 180, preferably 10 to 150, more preferably 20 to 125, and 30 to 125. More preferably, 40 to 120 is particularly preferred. The POV can be measured in accordance with, for example, the "Standard Method for Analytical Testing of Oils and Fats 2.5.2 Peroxide Value" (Japan Petrochemical Association). The above-mentioned oxidized fats and oils can become POV within a predetermined range as long as they are oxidized, but the oxidation method is not particularly limited. During the 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 more preferably 75°C or more and 140°C or less. Furthermore, 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 more preferably 5 hours or more and 72 hours or less.

Furthermore, when oxidizing, it is better to supply oxygen to the raw oil and fat for oxidation. The supply source of oxygen can be oxygen alone, or air containing oxygen, etc., and air is preferred. The oxygen supply amount is preferably 0.001 to 2L/minute per 1kg of raw oil and fat, preferably 0.005 to 2L/minute, and even more preferably 0.02 to 2L/minute. For example, in the case of air, 0.005 to 10L/min per 1kg of raw material grease is preferable, 0.025 to 10L/min is more preferable, 0.1 to 10L/min is more preferable, and 0.3 to 5L/min is even more preferable . In addition, when oxidizing, it is better to stir the raw fats and oils.

The milk fat content of the above-mentioned raw oils and fats can be 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 60% by mass or more and 100% by mass or less, and 65% by mass or more and 100% by mass. The following is more preferable, more preferably 70% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass (that is, only milk fat) is most preferable.

In addition, the above-mentioned raw material fats and oils may contain edible fats and oils other than milk fat, and may be added to general fats and oils such as emulsifiers as long as the effects of the present invention are not impaired. The above-mentioned edible fats and oils are not particularly limited. Any one or two or more of medium-chain fatty acid triglycerides, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil are preferred, and medium-chain fatty acid triglycerides are preferred. Any one or two or more of acid glycerides, soybean oil, and rapeseed oil are more preferable, and soybean oil and/or medium-chain fatty acid triglycerides are even more preferable. In addition, the water content of the above-mentioned raw fats and oils may be less than 1% by mass.

When the composition of the present invention is contained in a food, the effect of the above-mentioned oxidized fats and oils can suppress the undesirable odor of the food. The foods that can be used in the present invention are those that produce undesirable odors, and there are no special requirements. However, one of the causes of the undesirable odors of foods is considered to be sulfur-containing substances, that is, sulfur-containing compounds, for example, Foods containing thioamino acid-containing protein and sulfur, specifically, for example, foods containing eggs, cow's milk, and the like. Therefore, the food that can be used in the present invention preferably contains animal protein containing thiamine-containing acid, preferably contains one or two or more selected from egg-derived protein and milk protein, and contains selected egg-based protein. One or two or more of cow's milk and processed milk is better.

Examples of foods containing protein from eggs include: pudding, custard cream, pancakes, sponge cakes, muffins and other pastries; Side dishes such as omelet, omelet, egg tofu, steamed egg, date omelet, shredded egg, omelette, hard-boiled egg, scrambled egg, parent-child rice bowl, pork chop rice, preserved egg, etc.; seasoning with creamy bacon pasta sauce, etc. Sauces, etc., mainly foods containing eggs (including whole eggs and egg whites), and at the same time, they can also be unheated, such as raw eggs.

Examples of foods containing dairy protein include: skimmed milk, skimmed milk, low-fat milk, low-fat milk, extra-rich milk, milk beverages (coffee milk, fruit juice milk, French coffee milk, etc.) milk and processed milk , And foods containing these; skimmed milk powder, etc., derived from milk protein and foods containing these, such as white sauce, milk pudding, coffee cream, etc.

In addition, the content of the above-mentioned composition contained in the food used in the present invention can be adjusted according to its effect. For example, the above-mentioned oxidized fat in the food preferably contains 0.005 to 10000 ppm, more preferably contains 0.01 to 7000 ppm, and contains 0.05 to 5000 ppm. It is even more preferable, and it is even more preferable to contain 0.08 to 3000 ppm.

In the composition of the present invention, the content of the above-mentioned oxidized fat in the composition can be adjusted according to the form of use and the desired effect, and is not particularly limited. For example, the content of the above-mentioned oxidized fat is preferably 0.001 to 50% by mass , More preferably 0.001 to 30% by mass, still more preferably 0.01 to 30% by mass.

In the composition of the present invention, edible fats and oils for diluting the above-mentioned oxidized fats and oils can be used. Edible fats and oils are not particularly limited. Examples include palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter and other plants Fats, animal fats such as lard, medium-chain fatty acid triglycerides, etc. At the same time, these fractionated oils (the melting point of palm oil, the separated soft oil of palm oil, the separated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and other processed fats. In addition, one kind or two or more kinds of such edible fats and oils can be used. Furthermore, in the above composition, as long as the effect of the present invention is not impaired, additives added to general fats and oils can be used.

[Example]

Examples of the present invention are presented below, but the scope of the present invention is not limited thereto.

In the implementation, the following items are used (the water content is less than 1% by mass).

Anhydrous milk fat (product name: Butter Oil CML, manufactured by Maruwa Oil Co., Ltd., fat content: 99.8% by mass)

Soybean oil (manufactured by J-OIL MILLS)

Rapeseed oil (manufactured by J-OIL MILLS)

Medium-chain fatty acid triglycerides (MCT) (product name: MCT ACTOR M-107FR, manufactured by Riken Vitamin Co., Ltd.)

High oleic and low linseed oleic rapeseed oil (HOLL) (manufactured by J-OIL MILLS)

Prepare oxidized grease as follows.

(Modulation example 1)

The anhydrous milk fat is used directly without oxidation treatment.

(Preparation examples 2 to 6)

Add 200 g of anhydrous milk fat to a stainless steel beaker, keep it at 100°C while stirring, and supply air (200 mL/min). Then samples were taken after 4.5, 5, 5.5, 5.8, and 6.5 hours to obtain oxidized grease.

Then, the peroxide value (POV) of the fats and oils obtained in Preparation Examples 1 to 6 was measured in accordance with the "Standard Fats and Oils Analysis Test Method 2.5.2 Peroxide Value" (Japan Oil Chemist Association). The results are shown in Table 1.

(Preparation examples 7 to 12)

1 part by mass of the anhydrous milk fat of Preparation Example 1 or any one of oxidized fats and oils 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 of low-fat milk 1)

To 100 g of commercially available low-fat milk (manufactured by AEON TOPVALU Co., Ltd.), add 0.1 g of medium-chain fatty acid triglyceride (MCT) (control group) and any of the oil and fat compositions of Preparation Examples 7 to 12, and then Stir at 10000 rpm for 5 minutes with a disperser. Then, the obtained low-fat milk was eaten, and the effect of suppressing bad odor was evaluated as follows. The results are shown in Table 2.

<Suppression effect of bad odor>

◎: Very strong compared with the control group

○: Stronger than the control group

△: Slightly stronger than the control group

×: equal to or weaker than the control group

It can be seen that in Examples 2-1 to 2-5 where the POV of oxidized fats and oils is 11 or more, it has an inhibitory effect on the bad odor derived from low-fat milk. Especially when the POV is above 34, the effect is particularly significant.

On the other hand, in Comparative Example 2-1 of the anhydrous milk fat that has not undergone oxidation treatment, it can be confirmed that it does not have the effect of suppressing undesirable 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 fatty acid triglyceride (MCT) were mixed respectively (Preparation Example 13 to 15).

(Evaluation of low-fat milk 2)

In the evaluation 1 of low-fat milk, the fat-and-oil composition of any one of preparation examples 13 to 15 was used instead of the fat-and-oil composition of preparation example 7, and the same operation was performed to obtain low-fat milk. Then, the obtained low-fat milk was eaten, and the effect of suppressing bad odor was evaluated in the same way. The results are shown in Table 3.

As shown in Example 3-1, even if the oxidized oil and fat in the composition is 0.1% by mass (1 ppm in low-fat milk), the effect of suppressing undesirable odor can be obtained. Moreover, as the amount of oxidized fats and oils added increases, the effect of suppressing undesirable odors can be improved.

(Evaluation of Milk)

Using cow's milk (manufactured by AEON TOPVALU) instead of the low-fat milk in Example 3-2, cow's milk was obtained by the same operation. Then, the obtained milk was eaten, and the effect of suppressing bad odor was evaluated in the same way. The results are shown in Table 4.

As shown in Example 4-1, it can be confirmed that cow's milk has an undesirable odor-suppressing effect.

(Evaluation of Omdan)

200 g of eggs, 40 g of milk, and 0.8 g of salt were mixed to obtain egg liquid. Then, to 100 g of the obtained egg liquid, 0.1 g of rapeseed oil (control group) or 0.1 g of the fat composition of the preparation group 15 was added and stirred. Then, 5 g of rapeseed oil and 2 g of butter (product name: Snowy Hokkaido Cream cut into 10g, manufactured by Snowy Megmilk Co., Ltd.) were added to a heated pan, and mixed in a pan. Then, stir and fry the above-mentioned egg liquid over a small fire. Then take the resulting omelette and eat it, and evaluate the effect of suppressing the bad odor from the egg as follows. The results are shown in Table 5.

<Suppression effect of bad odor>

◎: Very strong compared with the control group

○: Stronger than the control group

△: Slightly stronger than the control group

×: equal to or weaker than the control group

As shown in Example 5-1, it can be seen that the bad odor derived from the egg in the omelette can be suppressed. In addition, at the same time, it can be seen that even if the oil and fat composition of Preparation Example 15 in which POV 51-containing oxidized oil and fat is added to the raw material before conditioning, the effect of suppressing undesirable odor can be obtained.

(Modulation example 16)

First take 35 parts by mass of palm kernel very hard oil, 10 parts by mass of oxidized fat of preparation example 4, 63.33 parts by mass of corn syrup (moisture 25% by mass), 2.1 parts by mass of pH regulator (dipotassium hydrogen phosphate, trisodium citrate), and 5.4 parts by mass of an emulsifier (a mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) was mixed and mixed. Then, 84.17 parts by mass of water is added and emulsified/sprayed in a general method to obtain powdered fat (containing 10% by mass of the oxidized fat of Preparation Example 4).

(Evaluation of Pancakes)

After mixing 100 g of commercially available pancake powder (product name: pancake powder recommended by everyone, manufactured by the contract company Seiyusha), 70 mL of cow's milk, and 30 g of eggs, add the fat composition of Preparation Example 16 (including the oxidized fat of Preparation Example 4) 10% by mass of powdered grease) 2g, and then mixed. After frying in an electric pan, the resulting pancakes were eaten, and the pancakes of Preparation Example 16 were not added to control the pancakes to evaluate the effect of suppressing the bad odor from the eggs. As a result, it can be seen that the pancake of Preparation Example 16 in which powdered oil and fat containing 10% by mass of the oxidized fat and oil of Preparation Example 4 is added has excellent suppression of undesirable odors compared with the control group. The bad smell of eggs. In addition, it can also be seen that even in the form of powdered fats and oils, the same effect of suppressing undesirable odors as in the form of liquid oils can be obtained.

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

First, 140 g of anhydrous milk fat is mixed with 60 g of medium-chain fatty acid triglycerides (MCT) to prepare a fat containing 70% by mass of milk fat. Then add 200 g of the prepared fat and oil into a stainless steel beaker, keep it at 120°C while stirring, to supply air (200 mL/min). After 13 hours of reaction, oxidized fat with POV 58.7 was obtained.

(Preparation example 18, oxidized fat containing milk fat and edible fats other than milk fat)

In Preparation Example 17, except for substituting soybean oil for the medium-chain fatty acid triglyceride (MCT), the same treatment was performed to obtain POV 44.6 oxidized fat.

(Preparation example 19, oxidized fat containing milk fat and edible fats other than milk fat)

Mix 50 parts by mass of HOLL with 50 parts by mass of anhydrous milk fat to prepare a fat containing 50% by mass milk fat. Then, 200 g of the prepared fats and oils were put into a stainless steel beaker, and stirred while keeping the temperature at 100°C to supply air (200 mL/min). After 36 hours of reaction, POV 100 oxidized fat was obtained.

(Preparation example 20, oxidized fat containing milk fat and edible fats other than milk fat)

Mix 80 parts by mass of HOLL with 20 parts by mass of anhydrous milk fat to prepare a fat containing 20% by mass milk fat. Then add 200 g of the prepared fat and oil into a stainless steel beaker, keep it at 100°C while stirring, to supply air (200 mL/min). After 30 hours of reaction, POV 105 oxidized fat was obtained.

(Preparation examples 21 to 24)

1 part by mass of any one of 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)

In the evaluation 1 of low-fat milk, the fat and oil composition of Preparation Example 10 or any one of Preparation Examples 21 to 24 was substituted for the fat and oil composition of Preparation Example 7, and low-fat milk was obtained in the same manner. Then, the obtained low-fat milk was eaten, and the effect of suppressing bad odor was evaluated in the same way. The results are shown in Table 6.

As a result, it can be seen that any oxidized fat containing 20% by mass or more of milk fat has the effect of suppressing the bad odor of low-fat milk. Furthermore, it can be seen that as the content of milk fat in oxidized fats and oils increases, its effect also increases.

Claims (17)

A composition for suppressing undesirable odors of foods, which uses oxidized fats and oils with a peroxide value of 10 to 180 and containing 10% by mass to 100% by mass of milk fat as an active ingredient. The composition described in item 1 of the scope of patent application, wherein the composition contains 0.001 to 50% by mass of the oxidized fat. The composition described in item 1 or item 2 of the scope of patent application, wherein the above-mentioned unpleasant odor comes from eggs and/or milk. A method for producing a composition for suppressing undesirable odors of food, which comprises the following steps: supplying oxygen to raw fats and oils containing 10% by mass to 100% by mass of milk fat while heating to obtain a peroxide value of 10 to 180 The step of oxidizing grease. The manufacturing method described in claim 4, wherein the raw fats and oils contain 60% by mass or more and 100% by mass or less of milk fat. The manufacturing method described in item 4 or item 5 of the scope of patent application, wherein the heating is performed at 65°C or higher and 150°C or lower for 1 hour or more and 72 hours or less. The manufacturing method described in item 4 or item 5 of the scope of patent application, wherein the supply of the oxygen is performed at 0.001 to 2 L/min per 1 kg of the raw oil and fat. The manufacturing method described in item 4 or item 5 of the scope of patent application, wherein the milk fat is anhydrous milk fat. The manufacturing method described in item 4 or item 5 of the scope of patent application includes the step of adding the above-mentioned oxidized fat to edible fats and oils. The manufacturing method described in claim 9, wherein the composition includes 0.001 to 50% by mass of the oxidized fat. The manufacturing method described in item 4 or item 5 of the scope of patent application, wherein the above-mentioned unpleasant odor comes from eggs and/or milk. A food containing the composition described in any one of items 1 to 3 in the scope of the patent application. The food according to item 12 of the scope of patent application, wherein the food contains 0.005 to 10000 ppm of the oxidized fat. The food according to item 12 or 13 of the scope of patent application, wherein the food system contains animal protein, and the animal protein contains thioamino acid. The food according to item 14 of the scope of patent application, wherein the above-mentioned animal protein is derived from any one or more of egg protein and milk protein. A method for suppressing unpleasant odors in foods is to add oxidized fats with a peroxide value of 10 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat in the food. The method described in item 16 of the scope of patent application, wherein the above-mentioned unpleasant odor comes from eggs and/or milk.