WO2018123596A1

WO2018123596A1 - Unpleasant odor reducing agent

Info

Publication number: WO2018123596A1
Application number: PCT/JP2017/044750
Authority: WO
Inventors: 美咲辻; 隆宏徳地; 雅博井上
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2016-12-27
Filing date: 2017-12-13
Publication date: 2018-07-05
Also published as: TWI746733B; CN110072400A; TW201828825A; JP7051713B2; JPWO2018123596A1

Abstract

Provided are: an unpleasant odor reducing agent capable of reducing unpleasant odor when being added to food or the like that is the source of unpleasant odor; and a method for reducing unpleasant odor of food. The present invention pertains to: an unpleasant odor reducing agent including, as active ingredients, oxidized fats and oils which have a peroxide value of 15-180 and which include 10-100 mass% of a milkfat; food in which unpleasant odor is reduced by adding the unpleasant odor reducing agent; and a method for reducing unpleasant odor of food by adding thereto oxidized fats and oils which have a peroxide value of 15-180 and which include 10-100 mass% of a milkfat.

Description

Unpleasant odor suppressor

The present invention relates to an unpleasant odor inhibitor applied to foods having an unpleasant odor.

Fisheries such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These polyunsaturated fatty acids are attracting attention because of their various physiological activities. On the other hand, marine products such as fish have a peculiar unpleasant odor (fish odor) that is considered to be derived from these highly unsaturated fatty acids and lower amines. For this reason, fish odor is a problem in foods containing fishery products such as fish. In addition, in foods using meat containing soy protein (hamburger, meatballs, etc.), unpleasant odors and flavors derived from soy protein are problematic.

In order to solve the above problems, Patent Document 1 (Japanese Patent Application Laid-Open No. 2001-131575) proposes masking of odor by adding ginger oil or ginger-flavoring to marine animal fats. Patent Document 2 (Japanese Patent Application Laid-Open No. 2011-4699) discloses that the unpleasant taste of soy protein can be masked by adding thaumatin, which is a natural sweetener, to meat-containing foods containing soy protein.

Further, Patent Document 3 (Japanese Patent Laid-Open No. 2016-67354) discloses that processed lecithin suppresses an unusual flavor such as soybean protein odor.

Furthermore, paragraph 0003 of Patent Document 4 (Japanese Patent Application Laid-Open No. 2007-75070) describes that yeast extract has a kind of unpleasant odor called a so-called yeast odor, which is a cause of limited use. Has been. And in order to solve the subject, the manufacturing method which adds a seafood extract in a manufacturing process is disclosed.

On the other hand, Patent Document 5 (Patent No. 5976968) discloses that fats and oils including specific oxidized milk fat enhance the milk flavor. However, the effect of suppressing unpleasant odors such as soybean protein odor is not disclosed.

JP 2001-131575 A JP 2011-4699 A JP 2016-67354 A JP 2007-75070 A Japanese Patent No. 5976968

Thus, unpleasant odors such as fish odor of fish and other marine animals, soy protein odor of soy protein, yeast odor of yeast, etc. give up the value of food. Therefore, an object of the present invention is to provide an unpleasant odor inhibitor and a method for suppressing unpleasant odors of foods, which can be added to foods with unpleasant odors to suppress the unpleasant odors. .

As a result of earnest research, the present inventors have found that oxidized fat containing a predetermined amount of milk fat has an effect of suppressing unpleasant odor of food, and completed the present invention.

That is, the present invention is an unpleasant odor suppressor having an active ingredient of oxidized fats and oils having a peroxide value of 15 to 180 and containing 10 to 100% by weight of milk fat.

In the unpleasant odor inhibitor according to the present invention, it is preferable that the inhibitor contains 0.001% by mass or more and 100% by mass or less of the oxidized oil or fat.

Further, in the above inhibitor, the unpleasant odor is preferably one or more of fish odor, beans-derived protein odor and yeast odor.

Moreover, in the inhibitor, it is preferable that the beans are one kind or two or more kinds of soybeans, lentils, chickpeas and peas.

Further, the present invention is a method for producing an unpleasant odor inhibitor,
This production method comprises a step of heating a raw fat / oil containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat / oil having a peroxide value of 15 to 180.

In the method for producing an unpleasant odor suppressor according to the present invention, the raw oil / fat preferably contains 50% by mass to 100% by mass of milk fat.

In the above production method, the heating is preferably performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.

In the above production method, it is preferable that the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw material fat.

In the above production method, the milk fat is preferably anhydrous milk fat.

In the above production method, the fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less.

Moreover, in the said manufacturing method, it is preferable to further include the process of adding the said oxidized fats and oils to edible fats and oils.

Moreover, in the said manufacturing method, it is preferable to add the said oxidation fats and oils 0.001 to 50 mass% with respect to the said edible fats and oils.

The present invention also relates to a food containing an unpleasant odor suppressant having a peroxide value of 15 to 180 and comprising an oxidized fat containing 10% by mass or more and 100% by mass or less of milk fat, the inhibitor This food has an unpleasant odor suppressed by the addition of.

In the food according to the present invention, it is preferable that the inhibitor is contained so that milk fat contained in the oxidized fat / oil is 0.005 to 50,000 ppm.

The present invention also relates to a method for suppressing an unpleasant odor of food, characterized by adding an oxidized fat containing 15 to 180% of a peroxide value and containing 10% to 100% by weight of milk fat to the food. is there.

In the method for suppressing an unpleasant odor of food according to the present invention, the unpleasant odor is preferably one or more of a fish odor, a bean-derived protein odor and a yeast odor.

Moreover, in the said method, it is preferable that the said beans are any 1 type, or 2 or more types of a soybean, a lentil, a chickpea, and a pea.

Moreover, the present invention is a protein-containing composition comprising powdered fats and oils containing oxidized fats and oils and beans-derived protein,
The oxidized oil / fat is a protein-containing composition having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat.

In the protein-containing composition according to the present invention, the oxidized oil / fat is 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.

Moreover, in the protein-containing composition, it is preferable that the beans are one kind or two or more kinds of soybeans, lentils, chickpeas and peas.

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

According to the present invention, a food or the like in which an unpleasant odor is suppressed can be obtained by adding an oxidized fat containing a predetermined amount of milk fat to a food or the like having an unpleasant odor.

In the present invention, 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 as active ingredients for suppressing unpleasant odor.

Milk fat means a fat or oil content obtained from raw milk, milk or special milk that is 95% by mass or more and 100% by mass or less. Examples include anhydrous milk fat and clarified butter. Anhydrous milk fat is obtained by removing almost all components other than milk fat from milk and the like, and is sometimes described as AMF (Anhydrous Milk Fat, butter oil). Clear butter is a fraction of butter fat. The milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, more preferably anhydrous milk fat. The fat content of 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 to 100% by mass, preferably 20% by mass to 100% by mass, and more preferably 50% by mass to 100% by mass. It is preferably 60% by mass or more and 100% by mass or less, 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. % (Ie milk fat alone) is most preferred. 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, and more preferably 98% by mass or more and 100% by mass or less. More preferably, it is 99 mass% or more and 100 mass% or less.

Moreover, the oxidized fats and oils may contain edible fats and oils other than milk fats. Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and any one or two of medium-chain fatty acid triglycerides and soybean oil are more preferred. The oxidized fats and oils may contain auxiliary agents that can be added to the fats and oils as long as the effects of the present invention are not impaired.

In the present invention, the oxidized oil and fat has a peroxide value (hereinafter also referred to as “POV”) of 15 to 180, preferably 30 to 150, more preferably 35 to 140, and 40 to 40. 140 is more preferable, and 40 to 120 is particularly preferable. The oxidized oil / fat can be oxidized to a predetermined range of POV, but the oxidation method is not particularly limited. When oxidizing, it is preferable to heat, and the heating temperature is preferably 65 ° C or higher and 150 ° C or lower, more preferably 70 ° C or higher and 140 ° C or lower, and further preferably 75 ° C or higher and 140 ° C or lower. 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 further preferably 5 hours or more and 72 hours or less.

Also, when oxidizing, it is preferable to oxidize by supplying oxygen to the raw oil. The oxygen supply source may be oxygen alone or may contain oxygen such as air, preferably air. The amount of oxygen supplied is preferably 0.001 to 2 L / min per kg of raw oil and fat, more preferably 0.005 to 2 L / min, and 0.02 to 2 L / min. It is further preferable that For example, in the case of air, the amount is preferably 0.005 to 10 L / min per 1 kg of the raw oil and fat, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min. Preferably, it is still more preferably 0.3 to 5 L / min. Moreover, when oxidizing, it is preferable to stir raw material fats and oils.

The milk fat content of the raw oil and fat 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. % To 100% by mass, still more preferably 65% to 100% by mass, particularly preferably 95% to 100% by mass, and 100% by mass (ie, Most preferred is milk fat alone. Further, the fat content of the raw material 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, and more preferably 98% by mass or more and 100% by mass or less. More preferably, it is 99 mass% or more and 100 mass% or less.

Moreover, the said raw material 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 more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and any one or two of medium-chain fatty acid triglycerides and soybean oil are more preferred. Moreover, content of the water of the said raw material fats and oils is less than 1 mass%, for example.

The application method of the present invention is not particularly limited as long as it is a method of adding the oxidized fat to foods and the like. For example, the oxidized fats and oils may be added to raw materials such as foods and intermediates in manufacturing processes. Moreover, the timing to add is not specifically limited, either process of manufacture of a foodstuff etc. may be sufficient. Alternatively, it may be added after production and before eating.

Whether unpleasant odors are suppressed in foods to which the present invention is applied is determined by sensory evaluation tests, preferably those prepared by adding the oxidized oil and fat, and those prepared in the same manner without addition. An objective evaluation is possible by using a sensory evaluation test or the like by a plurality of panelists selected so that there is no preference bias.

The food to which the present invention is applied is not particularly limited, and includes not only human food and drink but also animal food and feed. For example, it is a food including fish, etc., marine animals, beans-derived protein, yeast and other foods that are likely to cause unpleasant odors. Examples of the beans include soybeans, lentils, chickpeas, and peas. For example, foods containing marine animals such as fish include canned fish and squid; seasonings such as bonito soup, grilled fish, boiled fish, steamed fish, fried fish, and foods containing them. Foods containing legume-derived proteins include hamburger, pork cutlet, grilled rice, dumplings, ham, sausage, rice cakes, bamboo rings, nuggets, meat dumplings, tsumire, soboro, Chinese buns, spring rolls, sprinkles, fillings, confectionery, bread, meat sauce, Demigrass sauce, tomato sauce, potato salad, tuna salad, soy milk. Examples of the food containing yeast include foods containing yeast extract, yeast fermented seasoning, yeast extract and the like. Moreover, there are pet food and feed containing defatted soybeans, fish and yeast. Preferably, it is a food containing any one or more of marine animals, beans-derived protein and yeast, more preferably a food containing any one or more of fish, beans-derived protein and yeast, Preferably, it is a food containing any one or two of beans-derived protein and yeast, and even more preferably a food containing beans-derived protein, and the beans are any one of soybean, lentil, chickpea and pea Or 2 or more types are preferable and soybean is more preferable.

The target unpleasant odor is not particularly limited, but is preferably one or more of fish odor, beans-derived protein odor and yeast odor, more preferably any one of beans-derived protein odor and yeast odor or Two, more preferably a bean-derived protein odor, wherein the beans are preferably one or more of soybeans, lentils, chickpeas and peas, and any one or two of soybeans and lentils Is more preferable, and soybean is more preferable.

When the present invention is applied to foods, the content of the oxidized fats and oils in the foods may be adjusted according to the effect. Typically, the fats and oils contained in the oxidized fats and oils are, for example, 0. 005 to 50000 ppm, preferably 0.005 to 20000 ppm, more preferably 0.01 to 10000 ppm, still more preferably 0.05 to 5000 ppm, still more preferably 0.08 to 3000 ppm, and particularly preferably 0.08 to 2000 ppm. Like that.

Further, as described above, the application method of the present invention may be a method of adding the oxidized oil to food or the like. In this case, you may make it add to a foodstuff or its raw material in the form of an edible composition, ie, the form of an additive, for example.

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

When the present invention is applied in the form of an edible composition, the edible composition may use an edible oil or fat for diluting the oxidized fat or oil. Preferably, the oxidized fat or oil is used for the edible fat or oil. 0.001% to 50% by mass, more preferably 0.01% to 50% by mass, more preferably 0.01% to 20% by mass, and still more preferably 0.01% to 10% by mass. The mass should be not more than%. Edible fats and oils are not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc. Animal fats and oils, medium chain fatty acid triglycerides and the like can be mentioned. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used. Moreover, these edible fats and oils can use 1 type (s) or 2 or more types. Moreover, as long as the effect of this invention is not inhibited, the adjuvant etc. which can be normally added to edible fats and oils may be used, and corn syrup etc. for making it into a powder form etc. may be used.

When the present invention is applied in the form of an edible composition, the form may be any form suitable for use as, for example, an additive. Specifically, for example, powder, paste, liquid, etc. It may be in the form of a shape. In this case, it can also be prepared by powdering the oxidized oil and fat and mixing raw materials such as various additives. When powdering, various known adjuvants such as excipients can be added. Further, an emulsifier may be added to emulsify. The powdering method can be performed by any method known to those skilled in the art, such as spray drying and freeze drying.

On the other hand, in another aspect of the present invention, there is provided a protein-containing composition comprising powdered fats and oils containing the oxidized fats and oils and the beans-derived protein. Since this protein-containing composition contains powdered fats and oils, it is easy to mix with other materials, and since the oxidized fats and oils are contained, the protein-derived protein odor is suppressed. Therefore, it is suitably used as a food material for imparting a protein component to food or the like.

The oxidized oil / 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, with respect to 100 parts by mass of the beans-derived protein. The amount is more preferably no less than 5 parts by mass and no greater than 5 parts by mass, and still more preferably no less than 0.01 parts by mass and no greater than 3 parts by mass.

The bean-derived protein contained in the protein-containing composition is preferably 70% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more. Although an upper limit is not specifically limited, The sum total of the said beans origin protein and the said powder fats and oils is 100 mass% or less.

The content of the oxidized oil / fat in the powdered oil / fat is preferably 0.01% by mass to 30% by mass, more preferably 0.01% by mass to 20% by mass, and still more preferably 0.05% by mass to 20% by mass. % Or less, and more preferably 0.1% by mass or more and 20% by mass or less.

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

During the implementation, the following were used (both water contents were less than 1% by mass).

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

Oxidized fats and oils were prepared as follows.

(Preparation Examples 1 to 4)
200 g of anhydrous milk fat was put into a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Sampling was performed after 5, 5.5, 5.8, and 6.5 hours to obtain oxidized fats and oils.

The peroxide value (POV) of the obtained oxidized oil / fat was measured according to “Standard oil analysis test method 2.5.2 Peroxide value”. The results are shown in Table 1.

(Preparation Examples 5 to 8)
Preparation Examples 5 to 8 were prepared by adding Preparation Example 2 to rapeseed oil at 0.01% by mass, 0.1% by mass, 1% by mass, and 10% by mass.

(Evaluation with soy milk)
One part by weight of rapeseed oil (control) or any of Preparation Examples 5 to 7 is added to 100 parts by weight of commercially available soy milk (product name: delicious unregulated soy milk, manufactured by Kikkoman Beverage Co., Ltd.), and 3000 rpm with a disperser for 3 minutes. Stir. The obtained soymilk was eaten, and the degree of suppression of the unpleasant odor (soybean protein odor) of soy protein was evaluated according to the following criteria (determined by the consensus of three evaluators). The results are shown in Table 2.

<Soy protein odor control effect>
◎: Very strong compared to the control ○: Strong compared to the control △: Slightly stronger than the control ×: Equivalent to the control

As shown in Table 2, the effect of suppressing soybean protein odor was confirmed when the content of oxidized fats and oils during eating was 1 ppm or more, and the effect was remarkable at 10 ppm or more.

(Evaluation with hamburger 1)
As described below, a hamburger was prepared and the effect of suppressing soybean protein odor was evaluated.

1. Preparation 1-1. Granular soy protein composition 1
150 parts by mass of water was mixed with 50 parts by mass of granular soy protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.).

1-2. Sautéed onion, chopped onion, sprinkled rapeseed oil in a frying pan, stir-fried until onion became soft and chilled.

2. Mixing and molding 2-1. The ingredients listed in Table 3 were added to the balls and mixed well so that the ingredients were uniformly mixed to prepare a hamburger mix.
2-2. 97 g of hamburger mix, 2 g of rapeseed oil, and 1 g of either rapeseed oil (control) or Preparation Examples 5 to 8 (Examples 4-1 to 4) were added and kneaded well so that the oil was evenly mixed .
Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm.

3. Firing 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of salad oil was added. The salad oil was lightly wiped off with kitchen paper, and the above-mentioned formed dough was put on a hot plate one by one for a total of five and baked.
3-2. I turned it over when it was baked.
3-3. Further, when the baked color was obtained, the temperature was lowered to 140 ° C., the lid was covered and steamed for 5 minutes.
It was transferred to a metal vat, cooled, and a hamburger was prepared.

4). Evaluation Using the obtained hamburger, the effect of suppressing soybean protein odor was evaluated according to the following criteria (determined by the consensus of three evaluators). The results are shown in Table 4.

As shown in Examples 4-1 to 4, it was found that by adding the unpleasant odor suppressing agent according to the present invention, the soybean protein odor can be suppressed, and the effect is particularly obtained when the content of oxidized oils and fats during eating is 10 ppm or more. Was remarkable. Further, in the hamburgers of Examples 4-1 to 4, the rich feeling was improved. In addition, with respect to 100 parts by mass of soybean protein, oxidized oils and fats are 0.0016 parts by mass or more and 1.6 parts by mass or less, and the soybean protein odor suppressing effect can be confirmed, and 0.016 parts by mass or more and 1.6 parts by mass or less. The effect was remarkable.

(Evaluation 2 at Hamburg)

(Preparation Examples 9 to 13)
Anhydrous milk fat (not oxidized) or any one of Preparation Examples 1 to 4 was added to rapeseed oil so as to be 1% by mass to prepare Preparation Examples 9 to 13.

As described below, a hamburger was prepared and the effect of suppressing soybean protein odor was evaluated.

1. Preparation 1-1. Granular soy protein composition 2
135 parts by mass of water was mixed with 45 parts by mass of granular soy protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.).

1-2. Sautéed onion, chopped onion, sprinkled rapeseed oil in a frying pan, stir-fried until onion became soft and chilled.

2. Mixing and molding 2-1. The ingredients listed in Table 5 were added to the balls and mixed well so that the ingredients were evenly mixed to prepare a hamburger mix.
2-2. 97 g of hamburger mix, 2 g of rapeseed oil, and 1 g of either rapeseed oil (control) or Preparation Examples 9 to 13 (Comparative Example 6-1 and Examples 6-1 to 4) are added as ingredients, and the oil is uniformly mixed Kneaded well.
Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm.

3. Firing 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of salad oil was added. The salad oil was lightly wiped off with kitchen paper, and a total of 6 pieces of the above-mentioned dough were put on a hot plate and fired.
3-2. I turned it over when it was baked.
3-3. Further, when the baked color was obtained, the temperature was lowered to 140 ° C., the lid was covered and steamed for 5 minutes.
It was transferred to a metal vat, cooled, and a hamburger was prepared.

4). Evaluation Using the obtained hamburger, the effect of suppressing soy protein odor was evaluated according to the following criteria (determined by an agreement of three evaluators). The results are shown in Table 6.

As shown in Examples 6-1 to 4, it was found that oxidized fats and oils, which are active ingredients of the unpleasant odor suppressing agent according to the present invention, have an effect of suppressing unpleasant odor when POV is 34 or more. In particular, the effect was remarkable at POV 51 or higher.
On the other hand, the effect of suppressing unpleasant odors could not be confirmed with non-oxidized milk fat (POV 0).

(Evaluation 3 at Hamburg)

(Preparation Example 14, Oxidized fat and oil containing edible fat and oil other than milk fat and milk fat)
60 g of medium chain fatty acid triglyceride was mixed with 140 g of anhydrous milk fat to prepare an oil containing 70% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 120 ° C., and air (200 ml / min) was supplied. The mixture was reacted for 13 hours to obtain an oxidized oil of POV 58.7.

(Preparation Example 15, oxidized fat and oil containing edible fat and oil other than milk fat and milk fat)
It processed similarly except having used soybean oil instead of medium chain fatty acid triglyceride in preparation example 14, and obtained POV 44.6 oxidized oil and fat.

(Preparation Example 16, oxidized fats and oils containing edible fats and oils other than milk fat and milk fat)
50 parts by mass of HOLL rapeseed oil was mixed with 50 parts by mass of anhydrous milk fat to prepare an oil containing 50% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Reaction was performed for 36 hours to obtain an oxidized oil of POV 100.

(Preparation Example 17, oxidized fats and oils including edible fats and oils other than milk fat and milk fat)
80 parts by mass of HOLL rapeseed oil was mixed with 20 parts by mass of anhydrous milk fat to prepare an oil containing 20% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Reaction was performed for 30 hours to obtain an oxidized oil of POV 105.

(Preparation Examples 18 to 21)
Any of Preparation Examples 14 to 17 was added to rapeseed oil so as to be 1% by mass to prepare Preparation Examples 18 to 21.

A hamburger was prepared by the same operation as the evaluation 2 in hamburger except that the additive components listed in Table 7 were used, and the inhibitory effect on soybean protein odor was evaluated.

As shown in Examples 7-1 to 5, it was found that milk fat contained in oxidized fats and oils, which are active ingredients of the unpleasant odor suppressing agent according to the present invention, has an effect of suppressing unpleasant odor at 20% by mass or more. The effect was particularly high at 50% by mass or more.

(Evaluation of fishy odor)

(Preparation Example 22)
In the same manner as in Preparation Example 1, anhydrous milk fat was oxidized to obtain POV 46 oxidized oil.

(Preparation Example 23)
Palm kernel polar hard oil 35 parts by weight, corn syrup (water content 25% by weight) 63.36 parts by weight, pH adjuster mix (dipotassium hydrogen phosphate, trisodium citrate) 2.10 parts by weight and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester mixture) 5.38 parts by mass, Preparation Example 22 10 parts by mass were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain an unpleasant odor suppressant in the form of powdered oil.

In a beaker, 4 g of flavor seasoning (bonito dashi) (product name: Hondashi, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C. were 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 test soup. When the test soup was eaten, it was confirmed that the fishy odor was suppressed as compared with the test soup.

(Evaluation of yeast odor)
In a beaker, 6 g of yeast extract (product name: alomild, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) and 294 g of hot 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 test soup. When the test soup was eaten, it was confirmed that the yeast odor was suppressed as compared with the case of not adding the soup.

(Evaluation with various beans-derived proteins)
A hamburger was prepared as follows, and the effect of suppressing the protein odor of beans was evaluated.

1. Preparation 1-1. Preparation of Bean-derived Protein Composition Three kinds of pulse-derived protein compositions were prepared as follows.

1-1-1. Lentil-derived protein composition Lentil (lentil (no skin), Tomizawa Shoten) was pulverized with a mixer. 150 parts by mass of water was mixed with 50 parts by mass of the pulverized lentils.

1-1-2. Chickpea-derived protein composition Chickpeas (Garvanso, Tomizawa Shoten) were pulverized with a mixer. 150 parts by mass of water was mixed with 50 parts by mass of crushed chickpeas.

1-1-3. Pea-derived protein composition 150 parts by mass of water was mixed with 50 parts by mass of powdered pea protein (Organic Pea Protein pure isolate, Sun Bright Co., Ltd.).

1-2. Sautéed onion, chopped onion, sprinkled rapeseed oil in a frying pan, stir-fried until onion became soft and chilled.

2. Mixing and molding 2-1. The ingredients listed in Table 8 were added to the balls and mixed well so that the ingredients were uniformly mixed to prepare a hamburger mix.
2-2. 99 g of hamburger mix, and 1 g of either rapeseed oil (control) or Preparation Example 7 was added as an additive, and kneaded well so that the oil was evenly mixed.
Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm.

3. Firing 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of salad oil was added. The salad oil was lightly wiped off with kitchen paper, and the above-mentioned dough was put on a hot plate and baked.
3-2. I turned it over when it was baked.
3-3. Further, when the baked color was obtained, the temperature was lowered to 140 ° C., the lid was covered and steamed for 5 minutes.
It was transferred to a metal vat, cooled, and a hamburger was prepared.

4). Evaluation The obtained hamburger was used to evaluate the effect of suppressing the bean-derived protein odor based on the following criteria (determined by the consensus of three evaluators). The results are shown in Table 9.

<Effects of legume-derived protein odor control>
◎: Very strong compared to the control ○: Strong compared to the control △: Slightly stronger than the control ×: Equivalent to the control

As shown in Examples 9-1 to 3, it was found that by adding the unpleasant odor inhibitor according to the present invention, not only soy protein odor but also protein odor of lentils, chickpeas and peas can be suppressed. . When lentils and chickpeas were used, it was found that the protein odor derived from beans in the contents could be particularly suppressed. Moreover, when peas were used, it turned out that the protein odor derived from the peas in the taste can be suppressed especially.

(Evaluation 4 at Hamburg)

(Preparation Example 24)
Palm kernel polar hard oil 45 parts by weight, corn syrup (water content 25% by weight) 63.36 parts by weight, pH adjuster mix (dipotassium hydrogen phosphate, trisodium citrate) 2.10 parts by weight and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester mixture) 5.38 parts by mass were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain a powdered oil.

(Preparation Example 25)
Palm kernel polar hard oil 44 parts by weight, corn syrup (water content 25% by weight) 63.36 parts by weight, pH adjuster mix (dipotassium hydrogen phosphate, trisodium citrate) 2.10 parts by weight and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester mixture) 5.38 parts by mass and Preparation Example 22 1 part by mass were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain an unpleasant odor suppressant in the form of powdered oil.

1. Preparation 1-1. Granular soy protein composition 3
19.8 parts by mass of Preparation Example 24 was added to 82.5 parts by mass of granular soybean protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.) and mixed. Further, 247.5 parts by mass of water was added and mixed.

1-2. Granular soy protein composition 4
19.8 parts by mass of Preparation Example 25 was added to 82.5 parts by mass of granular soybean protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.) and mixed. Furthermore, 247.5 mass parts of water was added and mixed (the oxidized oil and fat contained in Preparation Example 25 was 0.24 mass parts with respect to 100 mass parts of soy protein).

1-3. Granular soy protein composition 5
247.5 parts by mass of water was added to and mixed with 82.5 parts by mass of granular soybean protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.).

1-4. Sautéed onion, chopped onion, sprinkled rapeseed oil in a frying pan, stir-fried until onion became soft and chilled.

2. Mixing and molding 2-1. The ingredients listed in Table 10 were added to the balls and mixed well so that the ingredients were uniformly mixed to prepare a hamburger mix.
2-2. As described in Table 11, hamburg mix and the like were mixed and kneaded well.
Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm.

3. Firing 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of salad oil was added. The salad oil was lightly wiped off with kitchen paper, and a total of 6 pieces of the above-mentioned dough were put on a hot plate and fired.
3-2. I turned it over when it was baked.
3-3. Further, when the baked color was obtained, the temperature was lowered to 140 ° C., the lid was covered and steamed for 5 minutes.
It was transferred to a metal vat, cooled, and a hamburger was prepared.

4). Evaluation Using the obtained hamburger, the effect of suppressing soy protein odor was evaluated according to the following criteria (determined by an agreement of three evaluators). The results are shown in Table 11.

As shown in Example 11-1 and Example 11-2, the effect of the unpleasant odor suppressant according to the present invention was confirmed even in the form of powdered fats and oils. In particular, as in Example 11-1, the unpleasant odor suppressant according to the present invention was prepared in the form of powdered oil and fat, mixed with soy protein, and further mixed with water to prepare soy protein. When used in the form of the containing composition, the effect of suppressing unpleasant odor was more remarkable.

Production Example of Unpleasant Odor Suppressor 200 g of anhydrous milk fat was placed in a stainless beaker, stirred while being kept at 100 ° C., and air (5 mL / min) was supplied. When the peroxide value reached 47, the supply of air was stopped and the mixture was cooled to obtain oxidized fats and oils. The obtained oxidized fat was used as an unpleasant odor inhibitor.

Claims

An unpleasant odor suppressor having an active ingredient of oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat.
The inhibitor according to claim 1, wherein the inhibitor contains 0.001% by mass or more and 100% by mass or less of the oxidized oil or fat.
The inhibitor according to claim 1 or 2, wherein the unpleasant odor is one or more of fish odor, beans-derived protein odor and yeast odor.
The inhibitor according to claim 3, wherein the beans are any one or more of soybeans, lentils, chickpeas and peas.
A method for producing an unpleasant odor inhibitor,
The production method comprising the step of heating an oil and fat containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat having a peroxide value of 15 to 180.
The manufacturing method according to claim 5, wherein the raw material fat contains 50% by mass or more and 100% by mass or less of milk fat.
The manufacturing method according to claim 5 or 6, wherein the heating is performed at 65 ° C to 150 ° C for 1 hour to 72 hours.
The production method according to any one of Claims 5 to 7, wherein the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw oil and fat.
The production method according to any one of claims 5 to 8, wherein the milk fat is anhydrous milk fat.
The manufacturing method according to any one of claims 5 to 9, wherein a fat content of the raw material fat is 90% by mass or more and 100% by mass or less.
Furthermore, the manufacturing method as described in any one of Claims 5 thru | or 10 including the process of adding the said oxidation fats and oils to edible fats and oils.
The manufacturing method according to claim 11, wherein 0.001% by mass to 50% by mass of the oxidized oil / fat is added to the edible oil / fat.
A food comprising the inhibitor according to any one of claims 1 to 4, wherein an unpleasant odor is suppressed by the addition of the inhibitor.
The food according to claim 13, comprising the inhibitor such that milk fat contained in the oxidized oil and fat is 0.005 to 50,000 ppm.
A method for suppressing an unpleasant odor of food, characterized by adding to the food an oxidized fat containing 15 to 180 peroxide value and containing 10 to 100% by weight of milk fat.
The method according to claim 15, wherein the unpleasant odor is one or more of fish odor, beans-derived protein odor and yeast odor.
The method according to claim 16, wherein the beans are any one or more of soybeans, lentils, chickpeas and peas.
A protein-containing composition comprising powdered fats and oils containing oxidized fats and oils and beans-derived proteins,
The protein-containing composition, wherein the oxidized oil / fat has a peroxide value of 15 to 180 and comprises 10% to 100% by mass of milk fat.
The protein-containing composition according to claim 18, wherein the oxidized fat / oil is 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.
The protein-containing composition according to claim 18 or 19, wherein the beans are any one or more of soybeans, lentils, chickpeas and peas.
21. The protein-containing composition according to any one of claims 18 to 20, wherein the content of the oxidized oil and fat in the powdered oil and fat is 0.01% by mass or more and 30% by mass or less.