WO2016159217A1

WO2016159217A1 - Odor reducer

Info

Publication number: WO2016159217A1
Application number: PCT/JP2016/060631
Authority: WO
Inventors: 憲一古谷; 毅冨尾; 博子米元; 柴田　雅之
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2015-04-01
Filing date: 2016-03-31
Publication date: 2016-10-06
Also published as: JPWO2016159217A1

Abstract

The purpose of the present invention is to provide an odor reducer which can be easily added without affecting the pleasant aroma or flavor, other than odor components, of a foodstuff and a foodstuff raw material. An odor reducer having, as an active ingredient, a soybean extract satisfying the following conditions A) through C): A) the raw material of the soybean extract is whole-fat soybeans subjected to a heat treatment in advance, B) the lipid content of the soybean extract is 15% or less in solids, and C) the protein content with respect to carbohydrates in the soybean extract is 100-200% by mass.

Description

Odor reducing agent

The present invention relates to an odor reducing agent.

“Odor” is felt by the sense of smell, which is one of the five senses, and is caused by a chemical reaction obtained by stimulating olfactory cells in the nasal cavity with a substance having an odor component. In general, a pleasant smell is also called “pleasant odor”, and an unpleasant smell is also called “bad odor”. It is known that odor is closely related to taste, which is also one of the five senses. In general, the taste of food is based on a balance of various factors such as taste, smell, and texture. The various foods on the table each have a favorable “fragrance” and “taste”. In particular, some components of fragrance act in a complex manner, and their quality and preference vary greatly depending on their concentration.

Odor components in foods include terpenes, which are typical components of plant odors, and esters, which are the main components of fruit aroma, as well as alcohols, aldehydes, ketones, sulfur-containing compounds, and nitrogen compounds. .
It is known that sulfides (dimethylsulfide, dimethyldisulfide, etc.) increase due to decomposition of sulfur-containing amino acids and sulfur-containing compounds in proteins by heat addition, and their odor is said to be undesirable. (Non-Patent Document 1).

The smell that is not preferred as a food among odors is called “odor” (also called bad odor). As a method for reducing odor, there are a masking method, a method for adsorbing to activated carbon or the like without changing the odor itself, and a method for decomposing or changing the structure of odor components by microorganisms or chemical action.
Conventionally, as a method for reducing odor in the food field, a method of masking the odor of processed chicken food by adding unheated coconut seeds to raw chicken and then cooking (Patent Document 1), lignan or lignan A method using a deodorant containing a glycoside (Patent Document 2) and a taste improver containing a vegetable extract made from flavored vegetables, tomatoes, spices and mushrooms as raw materials are added to starch processed foods or fish processed foods Protein digestion product obtained by degrading potato protein with Aspergillus or proteolytic enzyme in a method (Patent Document 3) that can reduce odor peculiar to starch or fish meat, and animal extracts and yeast extracts There is a method (Patent Document 4) that suppresses an undesired specific odor and improves its flavor and taste.
In addition, there is also a technique of adding a rare sugar containing D-psicose as a method for masking the odor derived from eggs of foods and drinks using eggs and enhancing the unique taste of foods and drinks (Patent Document 5).

JP-A-7-255423 JP-A-10-33124 JP 2003-102420 A JP 2006-158390 A JP 2014-79205 A

In Patent Documents 1, 3, 4 and 5 mentioned above, the flavor of coconut seeds and vegetable extracts, potato protein degradation products, and rare sugar itself may adversely affect the flavor of food. In particular, a peptide that is a degradation product of a protein may exhibit a peculiar bitter taste and is not preferable.
In view of such circumstances, an object of the present invention is to provide an odor reducing agent that can be easily added with little influence on good aromas and tastes other than odor components in foods and food materials.

The present inventors conducted tests using various natural materials (commercially available soy milk, etc.) without relying on synthetic compounds, but the above problems can be satisfactorily solved even if conventional generally known materials are blended. The odor reduction effect which can be done was not found. As a result of further intensive studies, by using a soybean extract having a specific composition extracted from a specific whole fat soybean as an active ingredient, there is little influence on the good aroma and flavor of food, and the odor is effectively removed. The present inventors have found that it can be reduced and have completed the present invention.

That is, the present invention includes the following configurations.
(1) An odor reducing agent comprising, as an active ingredient, a soybean extract that satisfies the following requirements A to C:
A) The raw material of the soybean extract is full-fat soybean,
B) The lipid content in the soybean extract is 15% by mass or less in the solid content,
C) the protein content relative to the carbohydrate in the soybean extract is 100 to 200% by mass,
(2) The odor reducing agent according to (1), wherein in the requirement A), the whole fat soybean is preheated.
(3) The odor reducing agent according to (1) or (2), wherein the odor is derived from sulfides,
(4) The odor reducing agent according to any one of (1) to (3), wherein the odor reducing agent is for addition to foods or food materials,
(5) The odor reducing agent according to (4), wherein the food or food material contains sulfides,
(6) The odor reducing agent according to (5), wherein the food or food material is yeast extract, egg-containing food or milk-containing food,
(7) The odor reducing agent according to any one of (1) to (3), which is for feed addition,
(8) The odor reducing agent according to any one of (1) to (3), which is for human or animal skin, hair or oral cavity,
(9) A method for reducing odor of an odor generation target, comprising adding, applying or spraying the soybean extract according to (1) or (2) to the odor generation target.
(10) The sulfide-derived odor reduction method according to (9), wherein the odor generation target contains sulfides.

The odor generated by the odor generating target can be reduced by adding, applying or spraying the odor reducing agent of the present invention to the odor generating target. When the odor generation target is a food or food material, the odor can be effectively reduced with little influence on the good aroma and flavor of the food.

The odor reducing agent of the present invention comprises a specific soybean extract as an active ingredient, and the soybean extract has a raw material of full-fat soybean, and the lipid content in the soybean extract is calculated in terms of solid content. It is characterized by being 15% by mass or less and having a protein content of 100 to 200% by mass with respect to the carbohydrate in the soybean extract. Hereinafter, embodiments of the present invention will be specifically described.

(Raw material of soybean extract)
The soybean that is the raw material of the active ingredient of the present invention is full fat soybean. Full-fat soybeans are those that have not been subjected to extraction treatment of soybean oil by pressing, physical treatment with rolls or organic solvent treatment. The lipid content is not particularly limited, but the whole fat soybean that has not been subjected to extraction treatment usually exceeds 15% by mass in the solid content, and most is 18% by mass or more. When using defatted soybeans such as those used in the production of isolated soy protein and soy sauce as a raw material, the soy extract obtained has a strong soybean odor and is less likely to exhibit the effects of the present invention as an odor reducing agent. .

The soybean to be used may be left unground or may be crushed before extraction with an aqueous solvent. The particle diameter when soybeans are crushed in advance is arbitrary and may be coarsely crushed or crushed.

Full-fat soybeans may be left raw, but it is important that they be pre-heated before being extracted with an aqueous solvent. In particular, when soybeans are crushed, it is more preferable to perform a heat treatment in advance before crushing. The method for heat treatment of soybean is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment and the like can be used. Moreover, after being immersed in water, it can also heat-process before extraction.

The degree of heat treatment is preferably such that no burnt odor is imparted to the extract. The degree of heating can be represented by NSI (water-soluble nitrogen index) indicating the degree of protein denaturation, and NSI is preferably 15 to 77, more preferably 40 to 70. By heating to such a range, a soybean extract with a lower lipid can be obtained, and thereby the odor reduction effect can be further enhanced. The heat treatment conditions differ depending on the heat treatment apparatus and are not particularly limited, and may be set as appropriate so that the NSI falls within the above range. For example, when dry heat treatment is performed, the treatment conditions are also affected by the production environment, so it cannot be said unconditionally, but soybeans after heat treatment for about 5 to 10 minutes using superheated steam at about 120 to 250 ° C The processing conditions may be appropriately selected so that the NSI falls within the above range, and no particular difficulty is required in determining the processing conditions.

NSI can be represented by the ratio (mass%) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as mass%.

As the aqueous solvent for extracting the active ingredient of the present invention, water, hydrous alcohol or the like can be used, and water or hydrous ethanol is preferable for food production.

(Soybean extract)
The active ingredient of the present invention is a soybean extract obtained by extracting the heat-treated soybean with the aqueous solvent, and it is important that the lipid content in the solid content is 15% by mass or less. % By mass or less is preferable, and 10% by mass or less is more preferable (hereinafter, this extract may be referred to as “the present extract”). In the present invention, the lipid content is measured by an acid decomposition method.
For example, it can be clearly distinguished from normal fat-rich soymilk extracted from whole-fat soybeans and high-fat soymilk extracted from defatted soybeans. The extract typically includes so-called low-fat soymilk, but is not limited to these designations as long as it is an aqueous solvent extract from full-fat soy and the lipid content is in the above range. .
Extraction conditions such as the amount of water, extraction temperature and extraction time when extracting soybean with an aqueous solvent are not particularly limited. For example, the amount of water added is 2 to 15 times the weight of soybean, the extraction temperature is 20 to 99 ° C. The time may be set from 20 minutes to 14 hours. This extract can take any form of liquid, solid, and powder.

Components other than lipids contained in the extract are water-soluble components, and mainly include carbohydrates and proteins, and other trace components such as other minerals, isoflavones, and saponins. Here, it is important that the protein content (hereinafter sometimes referred to as “P / C content”) relative to the carbohydrate in the present extract is 100 to 200% by mass. Furthermore, the lower limit can be selected in the range of 120% by mass or more, 130% by mass or more, or 140% by mass or more, and the upper limit can be selected in the range of 190% by mass or less, 180% by mass or less, or 170% by mass or less. Incidentally, full-fat soymilk and defatted soymilk powder have a P / C content greatly exceeding 200% by mass and a relatively high protein content. If the P / C content is too high, such as full-fat soymilk or defatted soymilk powder, it is not preferable in terms of flavor.

In addition, soy protein materials, such as isolated soy protein, that contain about 90% by mass of solids in the solid content, have excessive P / C content because the storage protein is the main component and only a small amount of carbohydrates are contained. Therefore, it is different from the present extract and does not have the effect as in the present invention. Conversely, the flavor of the isolated soy protein itself may affect flavors other than odors that are desired to be reduced.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the lipid, protein and ash content from the solid content.

◆ Low-fat soymilk Low-fat soymilk, which is one form of the present extract, has a lipid content in the solid content within the above range. In general soymilk (full-fat soymilk) obtained by removing okara which is an insoluble fraction from a slurry (soybean pulverized liquid) extracted from full-fat soybean by a known method, the lipid content in the solid content is the above It becomes higher than the range and becomes 20% by mass or more. Therefore, in order to obtain low-fat soymilk, a method of separating lipids from slurry or whole-fat soymilk by high-speed centrifugation or the like, or a method of transferring lipids to the side of okara when separating okara from the slurry can be used. . As a more preferred embodiment, the effect of the present invention can be further improved by using, as a raw material, full-fat soybeans preheated as described above, preferably NSI 15-77, more preferably NSI 40-70 full-fat soybeans. it can. For this method, for example, the method described in JP 2012-16348 A can be referred to.

(Odor reducing agent)
The odor reducing agent in the present invention is characterized by using the above-described extract as an active ingredient. The present odor reducing agent can consist only of the present extract, which is an active ingredient, and can also contain various subcomponents. Examples of auxiliary components include fats, emulsifiers, saccharides, starches, inorganic salts, organic acid salts, gelling agents, thickening polysaccharides, flavoring agents, seasonings, and other flavoring ingredients, coloring agents, preservatives, and antioxidants. Agents, pH adjusters, and the like.

The content of the present extract in the present odor reducing agent is not particularly limited, and is suitably 5% by mass or more in terms of solid content. However, the higher the content, the higher the odor reducing effect, so 15% by mass or more is preferable. More preferably, it is more preferably 30% by mass or more, and most preferably 50% by mass or more.

As an embodiment in which the present odor reducing agent is applied to an odor generation target, for example, addition, application or spraying to the odor generation target may be mentioned. The amount of the odor reducing agent applied to the odor generation target varies depending on the type of odor generation target and the degree of odor, and can be appropriately determined by those skilled in the art in consideration of the degree of odor reduction and economics. When the object of odor generation is food or food material, the protein can be set to about 0.01 to 60% by mass, preferably 0.3 to 60% by mass, more preferably, to the dry weight of the food. Can be set to 3 to 60% by mass, more preferably 15 to 40% by mass. However, the present odor reducing agent is also characterized by an odor reducing effect even in a very small amount, and can be set to a level of 0.04 to 1% by mass.

(Odor generation target)
Examples of the “odor generation target” to which the odor reducing agent can be applied include foods or food materials. For example, extracts such as yeast extract, seafood extract, livestock meat extract, vegetable extract, seasoned products containing them, seasoned foods, foods such as confectionery and beverages, rice-containing foods such as cooked rice foods and rice crackers, eggs and eggs Examples thereof include alcoholic beverages such as beer and sake containing odors derived from raw materials such as contained foods, milk and milk-containing foods, wort and rice, and similar non-alcoholic beverages.
Further, feeds for pets, livestock, and fisheries that include the above-described odor generating targets are also included in the odor generating targets.
In addition to food and feed, odor generation targets include food waste, sewage, wastewater, filth, tobacco dust, human and animal oral cavity, which generate particularly unpleasant odors. In this case, a spray etc. are mentioned as a product form. Examples of the oral cavity include forms such as sprays, gums, tablets, mouthwashes, toothpastes, and liquid toothpastes.
In particular, the odor reducing agent includes odorous components such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, methyl ethyl disulfide, methyl isopropyl disulfide, carbon disulfide, diethyl sulfide, and allyl methyl sulfide (a odor component derived from garlic). Since sulfides can be particularly reduced, it is more effective against odor generating targets that generate sulfides among the above odor generating targets.

(Improved foods with reduced odor)
By adding this odor reducing agent as a raw material to various foods and food materials, particularly those that generate odors derived from sulfides, foods or food materials with improved flavor can be obtained. For example, as a specific embodiment, an improved yeast extract can be obtained by adding this odor reducing agent to a yeast extract. In addition, an improved processed food can be obtained by adding the present odor reducing agent as a raw material for processed foods such as powdered soup containing yeast extract and dairy products. In addition, an improved egg-containing food can be obtained by adding the present odor reducing agent to an egg-containing food such as steamed rice cake.

(Odor reduction method for odor generation target)
In another aspect of the present invention, the extract is applied to the odor generating target by adding, applying or spraying the extract to the odor generating target, thereby effectively improving the odor generated by the target, particularly the odor derived from sulfides. This is a reduction method. And as above-mentioned, it can apply to various odor generation | occurrence | production objects.

Hereinafter, the embodiments of the present invention will be described more specifically by way of examples. Hereinafter, “%” and “part” mean “% by mass” and “part by mass” unless otherwise specified.

(Test sample)
As various soybean-derived materials used in the test, four samples of full-fat soymilk powder, defatted soymilk powder, low-fat soymilk, and soybean whey were prepared as shown in Table 1.

(Test Example 1) Analysis of odor components Three types of soy milk powder, defatted soy milk powder and low-fat soy milk powder with respect to a 10% solution of yeast extract powder “Himax GL” (Fuji Food Industry Co., Ltd.) Samples were prepared by adding 5% of each sample as follows, and gas chromatograph mass spectrometry (GCMS analysis) was performed on the odor components of each sample as described below under the analysis conditions in Table 2. The obtained results are shown in Table 3.

2 g of each mixed solution was sampled in a vial, set in a GCMS autosampler, and kept at 60 ° C. for 30 minutes. Thereafter, the odor component was adsorbed to the fiber assembly using the solid phase microextraction (SPME) method, and subjected to GCMS analysis.

<Discussion>
Five types of sulfides (Dimethyl disulfide, Dimethyl trisulfide, Methyl ethyl disulfide, Methyl isopropyl disulfide, Carbon disulfide) were detected from the yeast extract used in this test example.
Regarding the sulfides in the upper part of Table 2, when low-fat soymilk or defatted soymilk was added to the yeast extract, volatilization of these sulfides was suppressed to about 65% with respect to the additive-free group. On the other hand, the effect of suppressing volatilization of sulfides was not observed for whole fat soymilk.
On the other hand, regarding the four types of odor components other than the sulfides shown in the middle row of Table 2, the volatilization amount decreased in any of the added sections.
Moreover, about five main odor components of the yeast extract shown in the lower part of Table 2, the amount of volatilization is the smallest in the whole fat soymilk added group, and the low fat soymilk added group and the nonfat soymilk added group are low. The amount of decrease remained.

(Test Example 2) Sensory evaluation 1
A 0.1% yeast extract solution is prepared. In this solution, each of the four test samples shown in Table 1 is 1%, 10%, 50% and 100% in terms of solid content with respect to the amount of yeast extract powder. The mixture was shaken into 4 points and added and mixed, and the flavor was evaluated as follows.
Two items, (A) odor intensity and (B) flavor, were used as evaluation items, and each item was evaluated according to the following criteria. The results are shown in Table 4. For items (A) that are not as strong as possible, evaluations of (+) or less were accepted, and for items (B) that were better as they were better, evaluations of (Δ) or more were accepted.
(A) Odor intensity: (-) Very weak (±) Weak (+) Slightly felt (++) Strong (++++) Very strong * The odor of the yeast extract solution (no additive group) is adjusted to the (++++) level. To do.

(B) Flavor: (××) Very bad (×) Poor (△) Tolerance (○) Good (◎) Very good

<Discussion>
-Low fat soymilk powder By adding 10% or more of the powder of yeast extract, the effect of reducing the odor derived from yeast extract was remarkably recognized. In addition, when 50% was added, the umami was enhanced, the aftertaste astringency was small, and the flavor was the best.
・ By adding 10% of defatted soymilk powder and full-fat soymilk powder to yeast extract powder, the effect of reducing odor derived from yeast extract was recognized, but conversely, a tofu-like odor, sour taste and miscellaneous taste were felt. In addition, as the amount added increased to 50% and 100%, the unpleasant taste increased and the flavor deteriorated.
-Addition of 50% or more of soybean whey versus yeast extract powder improved the flavor to some extent, but no effect of reducing the odor derived from yeast extract was observed.

(Test Example 3) Sensory evaluation 2
For the commercially available powdered crumb chowder (Pokka Sapporo Food & Beverage Co., Ltd.) containing yeast extract and dairy products as raw materials, 0.5% of the three test samples used in Test Example 1 The clam chowder was prepared by shaking and mixing at 3 points of 1% and 5%, and flavor evaluation was performed according to the same criteria as in Test Example 2. As for odor, the odor felt in the clam chowder with no test sample added was defined as the (++++) level. The results are shown in Table 5.

<Discussion>
・ Low fat soymilk powder Even when 0.5% of the powder was added, an odor reducing effect was observed, and when adding 1% or more of the powder, an umami enhancing effect was observed in addition to the odor reducing effect. In addition, the bitterness and savory taste considered to be derived from succinic acid decreased, and the aftertaste astringent taste disappeared.
-Non-fat soymilk powder, full-fat soymilk powder With these additions, it became possible to feel miscellaneous taste, especially when 5% of the powder was added, it became a tofu-like flavor, and the original flavor of clam chowder was lost.

(Test Example 4) Sensory evaluation 3
A steamed rice bowl was prepared according to the formulation shown in Table 6 below. As a comparative test, a combination of a rare sugar (Japanese Patent Laid-Open No. 2014-79205), alum and citric acid (Patent No. 4535661) that has been recognized as an additive group D and E in addition to the additive-free additive group A and S. No. Gazette) was selected and compared with the additive sections B and C. The solid content of the egg was 26.3%, and the solid content of the white dashi was 10.3%.

<Results and discussion>
Compared with the additive-free zone A, the added zone B had a very clear flavor because the odor derived from eggs and the odor of fish considered to be derived from white dashi were reduced.
The additive group C also showed a strong odor suppressing effect, but the texture was slightly more powdery than the additive group B. For this reason, 0.1% (1.31% of the total solid content) was considered to be sufficient as the amount added in the total formulation including the steamed water.
In addition, the additive sections B and C were light yellow compared to the additive-free section A, and a clear difference in color tone was recognized. The additive-free zone A was yellow as if mixed with orange.
Although the odor was suppressed in the additive group D, it had a strong sweet taste and was unsuitable for chawanmushi. In addition, the texture was rough in the additive section E, and the flavor was not good.

Claims

An odor reducing agent comprising a soybean extract that satisfies the following requirements A to C as an active ingredient.
A) The raw material of the soybean extract is full-fat soybean,
B) The lipid content in the soybean extract is 15% by mass or less in the solid content,
C) The protein content relative to the carbohydrate in the soybean extract is 100 to 200% by mass.
2. The odor reducing agent according to claim 1, wherein in the requirement A), the whole fat soybean is preheated.
The odor reducing agent according to claim 1, wherein the odor is derived from sulfides.
The odor reducing agent according to claim 2, wherein the odor is derived from sulfides.
The odor reducing agent according to claim 1, which is used for addition to foods or food materials.
The odor reducing agent according to claim 2, which is used for addition to foods or food materials.
The odor reducing agent according to claim 5, wherein the food or food material contains sulfides.
The odor reducing agent according to claim 6, wherein the food or food material contains sulfides.
The odor reducing agent according to claim 7, wherein the food or food material is yeast extract, egg-containing food or milk-containing food.
The odor reducing agent according to claim 8, wherein the food or food material is a yeast extract, egg-containing food or milk-containing food.
The odor reducing agent according to claim 1, which is for feed addition.
The odor reducing agent according to claim 2, which is for feed addition.
The odor reducing agent according to claim 1, which is for human or animal skin, hair or oral cavity.
The odor reducing agent according to claim 2, which is for human or animal skin, hair or oral cavity.
A method for reducing odor of an odor generation target, comprising adding, applying or spraying the soybean extract according to claim 1 to the odor generation target.
A method for reducing odor of an odor generation target, comprising adding, applying or spraying the soybean extract according to claim 2 to the odor generation target.
The odor reduction method derived from sulfides according to claim 15, wherein the odor generating target contains sulfides.
The odor reduction method derived from sulfides according to claim 16, wherein the odor generating target contains sulfides.