TWI746733B - 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 smell inhibitor

The present invention relates to an unpleasant odor inhibitor applied to foods and the like containing unpleasant odors.

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 various physiological activities and are attracting attention. On the other hand, aquatic products such as fish are considered to have a peculiar unpleasant odor (fishy smell) derived from such highly unsaturated fatty acids and lower amines. Therefore, there is a problem of fishy smell in foods containing aquatic products such as fish. In addition, in foods (burgers, meatballs, etc.) using edible meat containing soy protein, unpleasant smell and taste derived from soy protein are a problem.

In order to solve the above-mentioned problems, Patent Document 1 (Japanese Patent Application Publication No. 2001-131575) proposes adding ginger oil or ginger flavor to aquatic animal fats and oils to mask the odor. In addition, Patent Document 2 (Japanese Patent Application Publication No. 2011-4699) discloses that thaumatin, a natural sweetener, is added to foods using edible meat containing soy protein to mask the unpleasant smell of soy protein.

In addition, Patent Document 3 (Japanese Patent Application Laid-Open No. 2016-67354) discloses that processed lecithin can suppress odors such as soy protein.

Furthermore, in paragraph 0003 of Patent Document 4 (Japanese Patent Application Laid-Open No. 2007-75070), it is described that the yeast extract has an unpleasant odor called yeast odor, which is a reason for limiting its use. Then, in order to solve this problem, a manufacturing method in which fish and shellfish extract is added to the manufacturing step is disclosed.

On the other hand, Patent Document 5 (Japanese Patent No. 5976968) discloses that fats and oils containing milk fat subjected to a specific oxidation treatment enhance milk flavor. However, there is no disclosure about the effect of suppressing unpleasant odors such as soy protein odor.

[Prior Technical Literature] [Patent Literature]

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

[Patent Document 2] JP 2011-4699 A

[Patent Document 3] JP 2016-67354 A

[Patent Document 4] JP 2007-75070 A

[Patent Document 5] Japanese Patent No. 5976968

In this way, bad smells such as fishy smell of aquatic animals such as fish, soy protein smell of soybean protein, yeast smell of yeast, and the like degrade the value of food. Therefore, the object of the present invention is to provide an unpleasant odor inhibitor that can be added to foods with unpleasant odors to suppress the unpleasant odor; and to provide a method for suppressing unpleasant odors of food.

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

That is, the unpleasant odor inhibitor of the present invention contains oxidized fats and oils 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 unpleasant odor inhibitor of the present invention, the inhibitor preferably contains 0.001% by mass or more and 100% by mass or less of the oxidized fats and oils.

In addition, in the above inhibitor, the bad odor is preferably any one or two or more of fishy smell, bean protein odor, and yeast odor.

Furthermore, among the aforementioned inhibitors, the aforementioned legumes are preferably any one or two or more of soybeans, lentils, chickpeas, and peas.

In addition, the method for producing an unpleasant odor inhibitor of the present invention includes the following steps: in the raw oil and fat containing 10% by mass or more and 100% by mass or less of milk fat, heating while supplying oxygen to obtain a peroxide value of 15 to 180 The step of oxidizing grease.

In the manufacturing method of the unpleasant odor suppressor of this invention, it is preferable that the said raw material fats and oils contain 50 mass% or more and 100 mass% or less of milk fat.

Moreover, in the above-mentioned manufacturing method, it is preferable that the heating system is performed at 65°C or higher and 150°C or lower for 1 hour or more and 72 hours or less.

Furthermore, in the above-mentioned manufacturing method, it is preferable that the oxygen system is supplied at 0.001 to 2 L/min per 1 kg of the raw material oil and fat.

Furthermore, in the above-mentioned production method, the aforementioned milk fat is preferably anhydrous milk fat.

In addition, in the above-mentioned manufacturing method, the fat content of the raw fats and oils is preferably 90% by mass or more and 100% by mass or less.

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

Furthermore, in the above-mentioned manufacturing method, it is preferable to add 0.001 mass% to 50 mass% of the oxidized fat and oil to the edible fats and oils.

In addition, the food of the present invention is a food containing an unpleasant odor inhibitor containing oxidized fats and oils 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 is suppressed by the addition of the agent.

In the food of the present invention, it is preferable to contain the bad odor inhibitor so that the milk fat contained in the oxidized oil and fat becomes 0.005 to 50,000 ppm.

In addition, the method for suppressing unpleasant odors of foods of the present invention involves adding oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the food.

In the method for suppressing the unpleasant odor of foods of the present invention, the unpleasant odor is preferably any one or two or more of fishy smell, protein odor derived from beans, and yeast odor.

Furthermore, in the above method, the aforementioned legumes are preferably any one or two or more of soybeans, lentils, chickpeas, and peas.

In addition, the protein-containing composition of the present invention includes powdered fats and oils containing oxidized fats and oils and beans-derived proteins, the oxidized fats and oils having a peroxide value of 15 to 180 and containing 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 fats and oils are preferably 0.0005 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the beans-derived protein.

Furthermore, in the aforementioned protein-containing composition, the aforementioned legumes are preferably any one or two or more of soybeans, lentils, chickpeas, and peas.

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

According to the present invention, oxidized fats and oils containing a predetermined amount of milk fat are added to foods with unpleasant odors, etc., to obtain foods with suppressed unpleasant odors.

In the present invention, as an effective ingredient for suppressing unpleasant odors, oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat are used.

Milk fat refers to a fat content of 95% by mass or more and 100% by mass or less obtained from raw milk, cow's milk, or special cow's milk. For example, anhydrous milk fat, clarified cream, etc. can be mentioned. Anhydrous milk fat refers to a product obtained by removing almost all components other than milk fat from cow's milk, etc., and is sometimes called AMF (Anhydrous Milk Fat, cream) or the like. Clarified cream separates 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 fat used in the present invention is 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 60% by mass or more and 100% by mass or less. Mass% or less is more preferable, 65% by mass or more and 100% by mass or less are still more preferable, 95% by mass or more and 100% by mass or less are particularly preferable, and 100% by mass (that is, milk fat alone) is most preferable. In addition, the fat content of the oxidized fat 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, still more preferably 98% by mass or more and 100% by mass or less, and still more The best one is 99% by mass or more and 100% by mass or less.

In addition, the aforementioned oxidized fats and oils may contain edible fats and oils other than milk fat. Edible fats and oils other than milk fat are not particularly limited, but any one or two or more of three medium chain fatty acid glycerides, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil are preferred. Any one or more of chain fatty acid glycerides, soybean oil, and rapeseed oil is more preferable, and any one or two of three medium chain fatty acid glycerides and soybean oil is more preferable. The aforementioned oxidized fats and oils may contain adjuvants etc. which can be added to ordinary fats and oils as long as they do not inhibit the effects of the present invention.

In addition, in the present invention, the peroxide value (hereinafter, also referred to as "POV") of the oxidized fats and oils is 15 to 180, preferably 30 to 150, more preferably 35 to 140, and more preferably 40 to 140 , 40 to 120 is particularly preferred. The aforementioned oxidized fats and oils can be oxidized into a POV within a predetermined range, and the method of oxidation 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 it 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.

In addition, at the time of oxidation, it is better to supply oxygen to the raw fats and oils for oxidation. As a supply source of oxygen, it may be oxygen alone or oxygen-containing one such as air, and air is preferred. The amount of oxygen supplied is preferably 0.001 to 2 L/min per 1 kg of raw oil and fat, preferably 0.005 to 2 L/min, and even more preferably 0.02 to 2 L/min. For example, in the case of air, 0.005 to 10L/min per 1kg of raw material grease is better, 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 aforementioned raw fats and oils is 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 60% by mass or more and 100% by mass or less. More preferably, it is more preferably 65% 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, milk fat alone) is most preferable. In addition, the oil content of the raw oil and fat 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, still more preferably 98% by mass or more and 100% by mass or less, and still more The best one is 99% by mass or more and 100% by mass or less.

In addition, the aforementioned raw material fats and oils may contain edible fats and oils other than milk fat. Edible oils and fats other than milk fat are not particularly limited. Three medium chain fatty acid glycerides, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil are preferably any one or two or more, and three medium chain fatty acids are preferred. Any one or more of glycerides, soybean oil, and rapeseed oil is more preferable, any one or two of three medium chain fatty acid glycerides and soybean oil is more preferable, and three medium chain fatty acid glycerides are even more preferable. In addition, the water content of the aforementioned raw fats and oils 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 aforementioned oxidized fats and oils to foods and the like. For example, the aforementioned oxidized fats and oils may be added to raw materials such as foods or intermediates in manufacturing steps. In addition, the timing of addition is not particularly limited, and it may be in any step of the production of foods and the like. Or, it can be added after manufacture and before consumption.

Whether unpleasant odors are suppressed in the food and the like of the application of the present invention are prepared by adding the aforementioned oxidized fats and oils, and those prepared in the same way as without adding them, are provided in the sensory evaluation test, and the better ones are based on the general preference The sensory evaluation test of several reviewers selected by the reviewers can be objectively evaluated.

Foods that can be administered in the present invention are not particularly limited, and are not limited to human foods and beverages, but also include animal bait and feed. For example, foods that are prone to produce unpleasant odors such as aquatic animals such as fish, protein derived from beans, and yeast. Examples of the aforementioned legumes include soybeans, lentils, chickpeas, and peas. For example, foods containing aquatic animals such as fish include canned fish, squid, etc.; seasonings such as bonito seasoning powder; grilled fish, boiled fish, steamed fish, fried fish, and foods containing these. For foods containing protein from beans, there are burgers, ground meat cutlets, shaomai, dumplings, ham, sausages, fish plates, bamboo wheels, nuggets, meatballs, fish balls, Pork floss, steamed buns, spring rolls, bibimbap, fillings, confectionery, bread, meat sauce, demi-glace sauce, tomato sauce, potato salad, tuna salad, soy milk, etc. Yeast-containing foods include yeast extracts, yeast fermented seasonings, foods containing yeast extracts, and the like. Also, pet food and feed containing defatted soybeans, fish, and yeast. Preferably, it is a food containing any one or more of aquatic animals, protein from beans, and yeast, and more preferably is a food containing any one or more of fish, protein from beans, and yeast, and more preferably Those are foods containing any one or two of protein and yeast from beans, and more preferably are foods containing protein from beans. The aforementioned beans are any one or more of soybeans, lentils, chickpeas and peas. Better, soy is even better.

The target unpleasant odor is not particularly limited. Preferably, it is any one or two or more of fishy smell, protein odor and yeast odor from beans, and more preferably any one or more of protein odor and yeast odor from beans. Two kinds, and the better one is the protein odor from beans. The aforementioned beans are any one or more of soybeans, lentils, chickpeas and peas, preferably any one or two of soybeans and lentils. Soybeans are better.

When the present invention is applied to foods, the content of the oxidized fats and oils in the foods can be adjusted according to the effects. Generally speaking, the milk fat contained in the oxidized fats and oils is, for example, 0.005 to 50,000 ppm, preferably 0.005 to 20,000 ppm, More preferably, it is 0.01 to 10000 ppm, still more preferably is 0.05 to 5000 ppm, still more preferably is 0.08 to 3000 ppm, and particularly preferably is 0.08 to 2000 ppm.

In addition, as described above, the application method of the present invention may be a method of adding the aforementioned oxidized fats and oils to foods and the like. In this case, the form of the edible composition, that is, for example, it may be added to the food or its raw material in the form of an additive or the like.

When the present invention is applied in the form of an edible composition, the content of the aforementioned oxidized fats and oils in the edible composition is not particularly limited as long as it exhibits the effect of suppressing unpleasant odors. Generally speaking, the preferred oxidized fats and oils are 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 still more preferably 0.01% by mass or more and 50% by mass or less. , Even better, 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, in the edible composition, edible fats and oils for diluting the oxidized fats and oils can be used. The oxidized fats and fats are preferably 0.001% by mass to 50% by mass relative to the edible fats and oils. , 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 even more preferably 0.01% by mass or more and 10% by mass or less. Edible oils and fats are not particularly limited, and 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 vegetable oils. Animal fats such as lard, three medium chain fatty acid glycerides, etc. In addition, processed fats and oils such as these fractionated oils (middle melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, and hydrogenated oil can be used. In addition, one kind or two or more kinds of these edible fats and oils can be used. Moreover, as long as the effect of the present invention is not impaired, adjuvants or the like that are usually added to edible fats and oils can be used, and corn syrup or the like can be used in order to obtain a shape such as a powder.

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. Specifically, for example, it may be in a form such as a powder, a paste, or a liquid. In this case, after the oxidized fats and oils are pulverized, they may be mixed with various additives and other raw materials to prepare them. When powdering, various well-known adjuvants such as excipients can also be added. Furthermore, an emulsifier may be added for emulsification. As the method of powdering, for example, any method known to those having general knowledge in the technical field such as spray drying and freeze drying can be used.

On the other hand, in another aspect of the present invention, there is provided a protein-containing composition comprising the aforementioned oxidized fat-containing powdered fat and oil, and the aforementioned bean-derived protein. The protein-containing composition is easy to mix with other materials because it contains powdered fats and oils, and because it contains the oxidized fats and oils, it can suppress protein odor from beans. Therefore, it can be suitably used as a food material etc. which impart a protein component to foods and the like.

With respect to 100 parts by mass of the protein derived from beans, the oxidized 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 parts by mass or less, and more preferably 0.005 parts by mass or more and 5 parts by mass or less. Preferably, it is more preferably not less than 0.01 parts by mass and not more than 3 parts by mass.

The aforementioned bean-derived protein contained in the aforementioned protein-containing composition is preferably 70% by mass or more, more preferably 80% by mass or more, and more preferably 90% by mass or more. The upper limit is not particularly limited, and the total of the bean-derived protein and the powdered fat and oil is 100% by mass or less.

The content of the oxidized fat in the powdered fat 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 not less than 0.1% by mass and not more than 20% by mass.

[Example]

Hereinafter, examples are given to explain the present invention in more detail, but the gist of the present invention is not limited by these.

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

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

Soybean oil (manufactured 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 and low-linoleic rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.)

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

(Modulation examples 1 to 4)

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

The peroxide value (POV) of the obtained oxidized fats and oils was measured in accordance with the "Standard Fatty Oil Analysis Test Method 2.5.2 Peroxide Value". The results are shown in Table 1.

(Modulation examples 5 to 8)

The preparation example 2 was added to rapeseed oil to be 0.01% by mass, 0.1% by mass, 1% by mass, and 10% by mass to prepare preparation examples 5 to 8.

(Assessed by soy milk)

With respect to 100 parts by mass of commercial soybean milk (product name: delicious unmodified soybean milk, manufactured by Kikkoman Beverage Co., Ltd.), 1 part by mass of rapeseed oil (control group) or any one of preparation examples 5 to 7 is added to disperse Stir at 3000 rpm for 3 minutes. After tasting the obtained soy milk, the degree of suppression of the bad smell of soy protein (soy protein odor) was evaluated according to the following criteria (determined in consultation with 3 raters). The results are shown in Table 2.

<Suppressive effect of soy protein odor>

◎: Very stronger than the control group

○: stronger than the control group

△: Slightly stronger than the control group

×: Same as the control group

As shown in Table 2, when the content of oxidized fats and oils during tasting is 1 ppm or more, the effect of suppressing soy protein odor is confirmed, and when it is 10 ppm or more, the effect is significant.

(Assessed by Hamburg 1)

As described below, burgers were prepared and the soy protein odor suppression effect was evaluated.

1. Prepare in advance

1-1. Granular soybean protein composition 1

50 parts by mass of granular soybean protein (product name: New Fuji Nick52, manufactured by Fuji Oil Co., Ltd.) was mixed with 150 parts by mass of water.

1-2. Saute onion (saute onion)

Chop the onion, spread rapeseed oil in the wok, fry the onion until soft, and let it cool.

2. Mixing and forming

2-1. Add the materials shown in Table 3 to the bowl, mix the materials thoroughly until uniform, and prepare a hamburger mixture.

2-2. Add 97g of hamburger mixture, 2g of rapeseed oil, and 1g of rapeseed oil (control group) or preparation examples 5 to 8 (Examples 4-1 to 4) as additional ingredients, and knead thoroughly to make the oil Mix evenly.

2-3. Molding to a thickness of about 50g and 1.5cm to make a molding material.

3. Baking

3-1. Heat the hot plate to 230°C and add an appropriate amount of salad oil. Gently wipe the salad oil with a kitchen paper towel, put 5 of the above-mentioned forming ingredients one by one on the hot plate and bake.

3-2. Turn it over when there is burnt yellow.

3-3. When it is browned again, it will drop to 140℃, cover and smolder for 5 minutes.

Move to a metal plate to cool, and prepare a hamburger.

4. Evaluation

Using the obtained hamburger, the soy protein odor suppression effect was evaluated based on the following criteria (determined based on the negotiation of three raters). The results are shown in Table 4.

<Suppressive effect of soy protein odor>

◎: Very stronger than the control group

○: stronger than the control group

△: Slightly stronger than the control group

×: Same as the control group

As shown in Examples 4-1 to 4, it can be seen that the addition of the unpleasant odor inhibitor of the present invention can suppress the odor of soybean protein, especially when the oxidized fat content during tasting is 10 ppm or more, the effect is significant. Moreover, in the burgers of Examples 4-1 to 4, the richness was improved. Moreover, when the oxidized fats and oils are 0.0016 parts by mass or more and 1.6 parts by mass or less relative to 100 parts by mass of soybean protein, the inhibitory effect of soybean protein odor can be confirmed, and the effects are remarkable when they are 0.016 parts by mass or more and 1.6 parts by mass or less.

(According to Hamburg's rating 2) (Preparation examples 9 to 13)

Anhydrous milk fat (non-oxidized) or any one of Preparation Examples 1 to 4 was added to rapeseed oil to be 1% by mass to prepare Preparation Examples 9 to 13.

As described below, burgers were made, and the soy protein odor suppression effect was evaluated.

1. Prepare in advance

1-1. Granular soybean protein composition 2

135 parts by mass of water was mixed with 45 parts by mass of granular soybean protein (product name: New Fuji Nick52, manufactured by Fuji Oil Co., Ltd.).

1-2. Saute onion (saute onion)

Chop the onion, spread rapeseed oil in the wok, fry the onion until soft, and let it cool.

2. Mixing and forming

2-1. Add the materials shown in Table 5 to the bowl and knead thoroughly to mix the materials uniformly to prepare a hamburger mixture.

2-2. Add 97g of hamburger mix, 2g of rapeseed oil, and rapeseed oil (control group) as additional components or any of Preparation Examples 9 to 13 (Comparative Example 6-1, Examples 6-1 to 4) 1g, mix well to make the oil evenly mixed.

2-3. Molding to a thickness of about 50 g and 1.5 cm to produce a molding material.

3. Baking

3-1. Heat the hot plate to 230°C and add an appropriate amount of salad oil. Gently wipe the salad oil with kitchen paper, put 6 of the above-mentioned forming ingredients one by one on the hot plate and bake.

3-2. Turn it over when there is burnt yellow.

3-3. When it is browned again, it will drop to 140℃, cover and smolder for 5 minutes.

Move to a metal plate to cool, and prepare a hamburger.

4. Evaluation

Using the obtained hamburger, the soy protein odor suppression effect was evaluated based on the following criteria (determined based on the negotiation of three raters). The results are shown in Table 6.

<Suppressive effect of soy protein odor>

◎: Very stronger than the control group

○: stronger than the control group

△: Slightly stronger than the control group

×: Same as the control group

As shown in Examples 6-1 to 4, it can be seen that the oxidized fat, which is the active ingredient of the unpleasant odor inhibitor of the present invention, has an effect of suppressing unpleasant odor when the POV is greater than 34. Especially when the POV is above 51, the effect is significant.

On the other hand, in the case of non-oxidized milk fat (POV is 0), the effect of suppressing bad smell cannot be confirmed.

(According to Hamburg's rating 3) (Preparation example 14, oxidized fat containing milk fat and edible fats other than milk fat)

60 g of tri-medium chain fatty acid glycerides were mixed with 140 g of anhydrous milk fat to prepare oil and fat containing 70% by mass of milk fat. Put 200 g of the prepared fats and oils into a stainless steel beaker, and supply air (200 mL/min) while stirring while keeping the temperature at 120°C. After reacting for 13 hours, an oxidized fat with a POV of 58.7 was obtained.

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

In Preparation Example 14, the same treatment was performed except that soybean oil was substituted for the tri-medium chain fatty acid glyceride to obtain an oxidized fat and oil with a POV of 44.6.

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

50 parts by mass of HOLL rapeseed oil is mixed with 50 parts by mass of anhydrous milk fat to prepare fat containing 50% by mass of milk fat. Put 200g of the prepared fat and oil into a stainless steel beaker, and supply air (200mL/min) while stirring while keeping the temperature at 100°C. After 36 hours of reaction, an oxidized fat with a POV of 100 was obtained.

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

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

(Preparation examples 18 to 21)

Any one of Preparation Examples 14 to 17 was added to rapeseed oil at 1% by mass, and Preparation Examples 18 to 21 were prepared.

Except for using the additive components shown in Table 7, burgers were prepared in the same manner as the evaluation 2 of burgers, and the soy protein odor suppression effect was evaluated.

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

(Assessment of fishy smell) (Modulation example 22)

The anhydrous milk fat was oxidized by the same operation as in Preparation Example 1, to obtain oxidized fat and oil with a POV of 46.

(Modulation example 23)

Prepared 35 parts by mass of palm kernel very hard oil, 63.36 parts by mass of corn syrup (moisture 25% by mass), 2.10 parts by mass of pH adjuster mixture (2 potassium hydrogen phosphate, 3 sodium citrate), and emulsifier mixture (acid casein, hydrogen) Sodium oxide, sorbitan fatty acid ester, and fatty acid glyceride mixture) 5.38 parts by mass, Preparation Example 22 10 parts by mass, and mixed. Then add 84.16 parts by mass of water, emulsify and spray according to the usual method, and obtain the bad odor inhibitor in the form of powder oil.

4 g of flavor seasoning (bonito seasoning powder) (product name: Hondashi, manufactured by Ajinomoto Co., Ltd.) and 600 g of boiled water at 90°C were put in a beaker and mixed to obtain a soup. 0.15 g of Preparation Example 23 was added to 149.85 g of soup and stirred to obtain a soup for test. As a result of tasting the soup for the test, it can be confirmed that it has the effect of suppressing fishy smell compared with the non-additive.

(Assessment of yeast odor)

In a beaker, 6 g of yeast extract (product name: Aromild, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) and 294 g of boiled water at 90°C were mixed to obtain a soup. 0.1 g of Preparation Example 23 was added to 199.9 g of soup and stirred to obtain a soup for test. As a result of tasting the soup for the test, it was confirmed that the yeast odor was suppressed compared to the non-additive ones.

(Assessment of protein from various beans)

As described below, burgers were made, and the effect of suppressing the protein odor from beans was evaluated.

1. Prepare in advance

1-1. Preparation of protein composition derived from beans

Three types of bean-derived protein compositions were prepared as described below.

1-1-1. Protein composition from lentils

Lentils (Lentils (peeled), Fuze Store Co., Ltd.) are crushed with a mixer. 150 parts by mass of water were mixed with 50 parts by mass of crushed lentils.

1-1-2. Protein composition from chickpeas

Chickpeas (Garbanzo, Fuze Store Co., Ltd.) were crushed with a mixer. 150 parts by mass of water were mixed with 50 parts by mass of crushed chickpeas.

1-1-3. Protein composition from pea

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

1-2. Saute onion (saute onion)

Chop the onion, spread rapeseed oil in the wok, fry the onion until soft, and let it cool.

2. Mixing and forming

2-1. Add the materials shown in Table 8 to the bowl, knead thoroughly to mix the materials uniformly, and prepare a hamburger mixture.

2-2. Add 99 g of the hamburger mixture, and 1 g of rapeseed oil (control group) or preparation example 7 as an additive, and knead thoroughly to mix the oil uniformly.

2-3. Molding to a thickness of about 50 g and 1.5 cm to produce a molding material.

3. Baking

3-1. Heat the hot plate to 230°C and add an appropriate amount of salad oil. Gently wipe the salad oil with kitchen paper, put the above-mentioned forming ingredients on a hot plate and bake.

3-2. Turn it over when there is burnt yellow.

3-3. When it is browned again, it will drop to 140℃, cover and smolder for 5 minutes.

Move to a metal plate to cool and prepare burgers.

4. Evaluation

Using the obtained hamburger, the effect of suppressing the bean-derived protein odor was evaluated in accordance with the following criteria (determined in consultation with three raters). The results are shown in Table 9.

<Suppressive effect of protein odor from beans>

◎: Very stronger than the control group

○: stronger than the control group

△: Slightly stronger than the control group

×: Same as the control group

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

As shown in Examples 9-1 to 3, it can be seen that the addition of the unpleasant odor inhibitor of the present invention can not only inhibit the soy protein odor, but also inhibit the protein odor of lentils, chickpeas, and peas. When lentils or chickpeas are used, it is known that especially the odor derived from legume protein in the content can be suppressed. In addition, when pea is used, it can be seen that the odor derived from pea protein, which is the top taste, can be particularly suppressed.

(According to Hamburg's rating 4) (Modulation example 24)

Prepared 45 parts by mass of palm core very hard oil, 63.36 parts by mass of corn syrup (moisture 25% by mass), pH adjuster mixture (2 potassium hydrogen phosphate, 3 sodium citrate) 2.10 parts by mass, and emulsifier mixture (acid casein, hydrogen) Sodium oxide, sorbitan fatty acid ester, and fatty acid glyceride mixture) 5.38 parts by mass were mixed. Then add 84.16 parts by mass of water and emulsify and spray according to the usual method to obtain powdered fat.

(Modulation example 25)

Blended 44 parts by mass of palm kernel very hard oil, 63.36 parts by mass of corn syrup (moisture 25% by mass), pH adjuster mixture (2 potassium hydrogen phosphate, 3 sodium citrate) 2.10 parts by mass, and emulsifier mixture (acid casein, hydrogen) The mixture of sodium oxide, sorbitan fatty acid ester, and fatty acid glyceride) 5.38 parts by mass and 1 part by mass of Preparation Example 22 were mixed. Then add 84.16 parts by mass of water, emulsify and spray according to the usual method, and obtain the bad odor inhibitor in the form of powder oil.

As described below, burgers were made, and the soy protein odor suppression effect was evaluated.

1. Prepare in advance

1-1. Granular soybean protein composition 3

19.8 parts by mass of Mixing Preparation Example 24 was added to 82.5 parts by mass of granular soybean protein (product name: New Fuji Nick52, manufactured by Fuji Oil Co., Ltd.). 247.5 parts by mass of water was added and mixed.

1-2. Granular soybean protein composition 4

To 82.5 parts by mass of granular soybean protein (product name: New Fuji Nick52, manufactured by Fuji Oil Co., Ltd.), 19.8 parts by mass of Mixing Preparation Example 25 was added. Furthermore, 247.5 parts by mass of water was added and mixed (with respect to 100 parts by mass of soybean protein, 0.24 parts by mass of oxidized fats and oils contained in Preparation Example 25).

1-3. Granular soybean protein composition 5

To 82.5 parts by mass of granular soybean protein (product name: New Fuji Nick52, manufactured by Fuji Oil Co., Ltd.), 247.5 parts by mass of water was added and mixed.

1-4. Saute onion (saute onion)

Chop the onion, spread canola oil in the wok, fry the onion until soft and let it cool.

2. Mixing and forming

2-1. Add the materials shown in Table 10 to the bowl, knead thoroughly to mix the materials evenly, and prepare a hamburger mixture.

2-2. As shown in Table 11, knead thoroughly to mix the hamburger mixture and the like.

2-3. Molding to a thickness of about 50g and 1.5cm to make a molding material.

3. Baking

3-1. Heat the hot plate to 230°C and add an appropriate amount of salad oil. Gently wipe the salad oil with kitchen paper, put 6 of the above-mentioned forming ingredients one by one on a hot plate and bake.

3-2. Turn it over when there is burnt yellow.

3-3. When it is browned again, it will drop to 140℃, cover and smolder for 5 minutes.

Move to a metal plate to cool and prepare burgers.

4. Evaluation

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

<Suppressive effect of soy protein odor>

◎: Very stronger than the control group

○: stronger than the control group

△: Slightly stronger than the control group

×: Same as the control group

As shown in Example 11-1 and Example 11-2, even if the unpleasant odor suppressor of the present invention is in the form of powdered fats and oils, its effects can be confirmed. In particular, as in Example 11-1, the unpleasant odor suppressor of the present invention was prepared in the form of powdered oil, mixed with soybean protein, and then mixed with water to prepare it, and used in the form of a composition containing soybean protein When, the effect of suppressing bad odor is more significant.

Examples of the manufacture of bad odor inhibitors

Put 200 g of anhydrous milk fat into a stainless steel beaker, and supply air (5 mL/min) while stirring while keeping the temperature at 100°C. When the peroxide value reaches 47, the supply of air is stopped to be cooled, and oxidized grease is obtained. The obtained oxidized fat is used as an unpleasant odor inhibitor.

Claims (10)

An undesirable odor inhibitor, which uses oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat as an active ingredient, wherein the aforementioned unpleasant odor is fishy, derived from legume protein odor Any one or two or more of yeast odor. The unpleasant odor inhibitor according to the first item of the scope of patent application, wherein the unpleasant odor inhibitor contains the oxidized oil and fat from 0.001% by mass to 100% by mass. The unpleasant odor inhibitor according to item 1 or 2 of the scope of patent application, wherein the aforementioned beans are any one or more of soybeans, lentils, chickpeas and peas. A food containing the undesirable odor inhibitor described in any one of items 1 to 3 in the scope of patent application, and the unpleasant odor is suppressed by the addition of the foregoing inhibitor, wherein the foregoing unpleasant odor is fishy Any one or two or more of the smell, the smell of legume protein and the smell of yeast. The food according to claim 4, which contains the inhibitor so that the milk fat contained in the oxidized fat becomes 0.005 to 50,000 ppm. A method for suppressing the unpleasant odor of food by adding oxidized fats with a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat in the food to suppress the unpleasant odor, wherein the aforementioned unpleasant odor is Any one or two or more of fishy smell, odor derived from bean protein and yeast odor. Suppress the unpleasant odor of food as described in item 6 of the scope of patent application A method, wherein the aforementioned legumes are any one or two or more of soybeans, lentils, chickpeas, and peas. A protein-containing composition containing: powdered fats and oils containing oxidized fats and oils, and protein derived from beans, the oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat; 100 parts by mass of the aforementioned bean-derived protein and the aforementioned oxidized fats and oils are 0.0005 parts by mass or more and 5 parts by mass or less. The protein-containing composition according to claim 8, wherein the aforementioned beans are any one or two or more of soybeans, lentils, chickpeas, and peas. The protein-containing composition according to claim 8 or 9, wherein the content of the oxidized fats and oils in the powdered fats and oils is 0.01% by mass or more and 30% by mass or less.