TW201811195A - Composition for suppressing unpleasant smell of food - Google Patents

Abstract

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

Description

 Composition for suppressing bad odor of food  

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

Aquatic animals such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Such highly unsaturated fatty acids are attracting attention due to various physiological activities. On the other hand, water products such as fish also contain a special bad odor (fishy smell) which is generally considered to be derived from such highly unsaturated fatty acids and lower amines. Therefore, foods containing aquatic products such as fish have a problem of fishy smell.

For example, in order to solve the above problem, Patent Document 1 (JP-A-2001-131575) proposes to add ginger oil or ginger flavor to aquatic animal fats and oils to mask odor.

Further, in paragraph 0002 of Patent Document 2 (JP-A-2016-119918), it is mentioned that "the cause of bad odor is sulfur-containing substance, that is, sulfur-containing compound", and thus the elimination of bad odor is extremely difficult, and There is a need in the field of processed foods to develop technologies that eliminate bad odors. At the same time, it is described that "the vegetables and eggs, etc., also have a bad odor when heated and cooked." This is also an example of bad odor. In order to solve this problem, it is disclosed that 5-methylaldehyde containing 1.0 mg/L or more, 5-methyl-2-furaldehyde having a content of 0.3 mg/L or more, and 5-mg or more of 0.1 mg/L or more are converted into an alcohol concentration of 25 v/v%. Hydroxymethyl-2-furaldehyde, and at least part of the raw material using distilled wine of onion, added to the seasoning containing thioaminic acid, and eliminating the bad odor of the bad odor generated when the seasoning is heated Deodorization method.

 [Previous Technical Literature]    [Patent Literature]  

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

[Patent Document 2] Japanese Laid-Open Patent Publication No. 2016-119918

An object of the present invention is to provide a composition for suppressing a bad odor of a food and a method for suppressing a bad odor of the food. Further, another object of the present invention is to provide a food containing the above composition and which is capable of suppressing a bad odor.

As a result of intensive research, the present inventors have found that an oxidized fat or oil containing a specific amount of milk fat has an effect of suppressing a bad odor of a food, and has completed the present invention.

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

The composition of the present invention has an oxidized fat or oil having a peroxide value of 10 to 180 and 10% by mass or more and 100% by mass or less as an active ingredient, thereby suppressing a bad odor of the food. The bad odor is not particularly limited, and is derived from eggs and/or milk, and more specifically, is due to bad odor from egg protein and/or milk protein. The invention is particularly effective.

Meanwhile, the above composition is preferably contained in an amount of 0.001 to 50% by mass of the above oxidized fat or oil.

Moreover, the present invention provides a method for producing a composition for suppressing a bad odor of a food, which comprises the steps of: supplying oxygen in a raw material oil containing 10% by mass or more and 100% by mass or less of milk, and heating it to obtain a peroxide value. It is a step of oxidizing grease of 10 to 180.

Further, the raw material fats and oils are preferably 60% by mass or more and 100% by mass or less based on the milk fat.

At the same time, the above heating is preferably carried out at 65 ° C or more and 150 ° C or less for 1 hour or more and 72 hours or less.

Further, the supply of oxygen is preferably 0.001 to 2 L/min per 1 kg of the raw material fat or oil.

Further, the above cream is preferably anhydrous milk fat.

Further, it is preferred to add the above-mentioned oxidized fat and oil to the edible fat and oil.

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

Further, the present invention is a food containing the above composition.

Further, the food may preferably contain 0.005 to 10,000 ppm of the above oxidized fat or oil.

Moreover, it is preferable that the food contains an animal protein containing a thiol-containing acid, and more specifically, the animal protein is preferably one or more selected from the group consisting of egg-derived proteins and milk proteins.

Further, in the method for suppressing the bad odor of the food of the present invention, an oxidized fat or oil having a peroxide value of 10 to 180 and containing 10% by mass or more and 100% by mass or less is added to the food.

Further, any combination of the respective configurations described above, and the composition, method, and the like containing the composition are also effective aspects of the present invention. For example, according to the present invention, it is possible to provide "an inhibitor which suppresses a bad odor of foods, which is a milk having an oxidation value of 10 to 180 and containing 10% by mass or more and 100% by mass or less" and "a food suppressing defect" The composition for odor is a milk fat having a peroxidation value of 10 to 180 and containing 10% by mass or more and 100% by mass or less.

The cream in the present invention means that the fat content obtained from fresh milk, milk, special milk or the like is 95% by mass or more and 100% by mass or less. Examples thereof include anhydrous milk fat, clarified cream, and the like. The term "anhydrous milk fat" is used to remove almost all components other than milk fat, such as cow's milk. Clarify the cream that separates the fat component 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. Further, the fat or oil content of the cream is preferably 98% by mass or more and 100% by mass or less, more preferably 99% by mass or more and 100% by mass or less.

The emulsified fat or oil of the present invention may have a milk fat content of 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, and more preferably 65% by mass or more and 100% by mass or more. It is more preferably 70% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and particularly preferably 100% by mass (that is, only milk fat).

The above oxidized fats and oils may contain edible fats and oils other than milk fat. The edible fats and oils other than milk fat are not particularly limited, and any one or two of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil are used. The above is preferable, and any one or two or more of the medium chain fatty acid triglyceride, soybean oil and rapeseed oil are more preferable, and the medium chain fatty acid triglyceride and/or soybean oil is more preferable. The oxidized fat or oil may contain an auxiliary agent or the like which is generally added to fats and oils as long as the effects of the present invention are not impaired.

Further, in the present invention, the peroxide value of the oxidized fat or oil (hereinafter may also be referred to as "POV") may be 10 to 180, preferably 10 to 150, more preferably 20 to 125, and 30 to 125. Better, 40 to 120 is especially good. The POV can be measured, for example, in accordance with "Base Oil Analysis Test Method 2.5.2 Peroxidation Value" (Japan Oil Chemical Association). The oxidized fat or oil may be a POV of a predetermined range as long as it is oxidized, and the method of oxidizing is not particularly limited. In the case of oxidation, heating is preferably carried out, and the heating temperature is preferably 65 ° C or more and 150 ° C or less, more preferably 70 ° C or more and 140 ° C or less, and still more preferably 75 ° C or more and 140 ° C or less. Further, the time of oxidation is not particularly limited, and is preferably 1 hour or longer and 72 hours or shorter, more preferably 3 hours or longer and 72 hours or shorter, and even more preferably 5 hours or longer and 72 hours or shorter.

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

The fat content of the raw material fat or oil may be 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, and even more preferably 65% by mass or more and 100% by mass or less. More preferably, it is more preferably 70% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and most preferably 100% by mass (that is, only milk fat).

Moreover, the raw material fats and oils may contain edible fats and oils other than milk fat, and may be added to general fats and oils, such as an emulsifier, in the range which does not impair the effect of this invention. The above-mentioned edible fats and oils are not particularly limited, and any one or two or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil, and palm fractionated oil are preferred, and medium chain fatty acid three Any one or two or more of the acid glyceride, soybean oil, and rapeseed oil are more preferable, and soybean oil and/or medium chain fatty acid triglyceride is more preferable. Further, the water content of the raw material fats and oils may be less than 1% by mass.

When the composition of the present invention is contained in the food, the adverse odor of the food can be suppressed by the action of the oxidized oil and fat. The food which can be used in the present invention is not particularly required as long as it causes bad odor, but one of the causes of the bad odor of the food is considered to be a sulfur-containing substance, that is, a sulfur-containing compound, for example, A food containing a protein containing sulfur-containing amino acid and sulfur, and specific examples thereof include foods containing eggs and cow's milk. Therefore, the food which can be used in the present invention preferably contains an animal protein containing a thiol-containing acid, and preferably contains one or more selected from the group consisting of egg-derived proteins and milk proteins, and is selected from the group consisting of eggs. One or more of the milk, milk and processed milk are better.

Examples of foods containing protein derived from eggs include puddings, custard creams, pancakes, sponge cakes, muffins, and the like. Omega egg, omelet, egg tofu, steamed egg, Ida egg roll, egg silk, fried egg, boiled egg, scrambled egg, parent-child rice bowl, pork chop rice, preserved egg and other side dishes; cream bacon pasta sauce and other seasoning Sauces, etc., mainly contain eggs (including whole eggs, protein) of food, and can also be uncooked eggs such as fresh eggs.

Examples of foods containing milk proteins include milk and processed milk such as skim milk, skimmed milk, low fat milk, low fat milk, extra concentrated milk, milk beverage (coffee milk, juice milk, French coffee milk, etc.). And foods containing such foods; skim milk powder and the like are derived from milk proteins and foods containing the same, such as white sauce, milk pudding, coffee cream, and the like.

Further, the content of the above-mentioned composition contained in the food used in the present invention may be adjusted depending on the effect. For example, the food containing the above-mentioned oxidized fat and oil preferably contains 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, and more preferably 0.05 to 5000 ppm. More preferably, it is more preferably from 0.08 to 3000 ppm.

In the composition of the present invention, the content of the oxidized oil and fat in the composition may be adjusted depending on the form of use and the desired effect, and is not particularly limited. For example, the content of the oxidized oil and fat is preferably 0.001 to 50% by mass. More preferably, it is 0.001 to 30% by mass, more preferably 0.01 to 30% by mass.

In the composition of the present invention, edible fats and oils for diluting the above oxidized fats and oils can be used. The edible fats and oils are not particularly limited, and examples thereof 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 the like. Animal fats such as oils and fats, medium-chain fatty acid triglycerides, etc. At the same time, these fractionated oils (melting point of palm oil, soft oil of palm oil, hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and other processed fats and oils. Moreover, one type or two or more types of such edible fats and oils can be used. Further, in the above composition, as long as the effect of the present invention is not impaired as long as it is not impaired, an auxiliary agent or the like added to a general fat or oil can be used.

 [Examples]  

The embodiments of the present invention are shown below, but the scope of the present invention is not limited thereto.

When it is implemented, the following items are used (the water content is less than 1% by mass).

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

Soybean oil (manufactured by J-OIL MILLS)

Rapeseed oil (manufactured by J-OIL MILLS)

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

High oleic acid low linseed oil canola oil (HOLL) (manufactured by J-OIL MILLS)

The oxidized grease was prepared as described below.

(Modulation example 1)

The anhydrous milk fat is used directly without oxidation treatment.

(Modulation Examples 2 to 6)

200 g of anhydrous milk fat was placed in a stainless steel beaker, and the mixture was kept at 100 ° C while stirring, and air (200 mL / min) was supplied. Then, samples were taken at 4.5, 5, 5.5, 5.8, and 6.5 hours to obtain an oxidized fat.

Then, the peroxide value (POV) of the obtained fats and oils of Preparation Examples 1 to 6 was measured in accordance with "Base Oil Analysis Test Method 2.5.2 Peroxidation Value" (Nippon Oil Chemicals Association). The results are shown in Table 1.

(Modulation Examples 7 to 12)

The anhydrous milk fat of Preparation Example 1 or 1 part by mass of any of the oxidized fats and oils of Preparation Examples 2 to 6 and 99 parts by mass of medium chain fatty acid triglyceride (MCT) were mixed (Preparation Examples 7 to 12).

(Evaluation of low fat milk 1)

After adding medium-chain fatty acid triglyceride (MCT) (control group) and 0.1 g of any of the oil compositions of Examples 7 to 12 to 100 g of commercially available low-fat milk (manufactured by AEON TOPVALU Co., Ltd.), The mixture was stirred at 10,000 rpm for 5 minutes with a disperser. Then, the obtained low-fat milk was taken, and the inhibitory effect of the bad odor was evaluated as follows. The results are shown in Table 2.

<Inhibition effect of bad odor>

◎: Very strong compared with the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: Same or weaker than the control group

It is understood that Examples 2-1 to 2-5 in which the POV of the oxidized fats and oils is 11 or more have an inhibitory effect on the bad odor derived from low-fat milk. Especially when the POV is above 34, the effect is particularly remarkable.

On the other hand, in Comparative Example 2-1 of the anhydrous milk fat which was not subjected to the oxidation treatment, it was confirmed that the inhibitory effect of the bad odor was not obtained.

(Modulation Examples 13 to 15)

0.1 parts by mass, 1 part by mass, or 10 parts by mass of the oxidized fat and oil of Preparation Example 4, and 99.9 parts by mass, 99 parts by mass, or 90 parts by mass of the medium chain fatty acid triglyceride (MCT) were mixed (modulation example) 13 to 15).

(Evaluation of low fat milk 2)

In Evaluation 1 of the low-fat milk, the fat or oil composition of Preparation Example 13 was used instead of the fat or oil composition of Preparation Example 7, and the same operation was carried out to obtain low-fat milk. Then, the obtained low-fat milk was taken and the inhibitory effect of the bad odor was evaluated in the same manner. The results are shown in Table 3.

As shown in Example 3-1, even if the oxidized fat and oil in the composition was 0.1% by mass (1 ppm in low fat milk), the effect of suppressing bad odor can be obtained. Further, as the amount of the oxidized fat added is increased, the effect of suppressing the bad odor can be enhanced.

(Evaluation of milk)

The low-fat milk of Example 3-2 was replaced with cow's milk (manufactured by AEON TOPVALU Co., Ltd.), and milk was obtained in the same manner. Then, the obtained milk was taken and the inhibitory effect of the bad odor was evaluated in the same manner. The results are shown in Table 4.

As shown in Example 4-1, it was confirmed that the milk had an inhibitory effect of bad odor.

(evaluation of ohm eggs)

200 g of egg, 40 g of milk, and 0.8 g of salt were mixed to obtain an egg liquid. Further, 100 g of the obtained egg liquid was added with rapeseed oil (control group) or 0.1 g of the oil composition of the preparation group 15 and stirred. Then, 5 g of rapeseed oil and 2 g of cream (product name: snow-printed Hokkaido cream cut into 10 g, manufactured by Seki MEGMILK Co., Ltd.) were placed in a heated pan to mix in a pan. The egg liquid was then fried under low heat with stirring. Then, the obtained ohmic egg was taken, and the inhibitory effect from the bad odor of the egg was evaluated as follows. The results are shown in Table 5.

<Inhibition effect of bad odor>

◎: Very strong compared with the control group

○: Stronger than the control group

△: slightly stronger than the control group

×: Same or weaker than the control group

As shown in Example 5-1, it was found that the bad odor derived from eggs in the ohmic egg can be suppressed. Moreover, it is also known that the fat or oil composition of Preparation Example 15 in which the oxidized fat or oil containing POV 51 is added to the raw material before conditioning can obtain a suppressing effect of bad odor.

(Modulation Example 16)

First, 35 parts by mass of a palm kernel hard oil, 10 parts by mass of the oxidized fat of Preparation Example 4, 63.33 parts by mass of corn syrup (25% by mass of water), 2.1 parts by mass of a pH adjuster (dipotassium hydrogen phosphate, trisodium citrate), and A mixed emulsifier (mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) was mixed in 5.4 parts by mass. Then, 84.17 parts by mass of water was added, and emulsified/sprayed in a usual manner to obtain a powdery fat (containing 10% by mass of the oxidized fat and oil of Preparation Example 4).

(evaluation of pancakes)

After the commercially available pancake powder (product name: pancake powder recommended by everyone, manufactured by Xiyoushe Co., Ltd.), 100 g of milk, 70 mL of milk, and 30 g of egg were mixed, the fat or oil composition of Preparation Example 16 (containing the oxidized fat of Preparation Example 4) was added. 10 g% of powdered fat) 2 g, and then mixed. After the pan was fried in an electric cooker, the pancake obtained was taken, and the pancake control of the preparation example 16 was not added, and the inhibitory effect from the bad odor of the egg was evaluated. As a result, it was found that the pancake of Preparation Example 16 containing 10% by mass of the oxidized fat or oil of Preparation Example 4 was excellent in suppressing the bad odor as compared with the control group, and it was possible to suppress the occurrence of the unpleasant odor in the pancake containing the egg. The bad smell of the egg. Further, it is also known that even in the form of a powdery fat or oil, the same odor suppressing effect as that of the liquid oil can be obtained.

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

First, 60 g of a medium chain fatty acid triglyceride (MCT) was mixed with 140 g of anhydrous milk fat to prepare a fat containing 70% by mass of milk fat. Then, 200 g of the prepared fat was placed in a stainless steel beaker, and the mixture was stirred at 120 ° C while stirring to supply air (200 mL / min). After 13 hours of reaction, an oxidized fat of POV 58.7 was obtained.

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

In the preparation example 17, except that the medium-chain fatty acid triglyceride (MCT) was replaced with soybean oil, the same treatment was carried out to obtain an oxidized fat or oil of POV 44.6.

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

50 parts by mass of HOLL was mixed with 50 parts by mass of anhydrous milk fat to prepare a fat containing 50% by mass of milk fat. Then, 200 g of the prepared fat and oil was placed in a stainless steel beaker, and the mixture was stirred at 100 ° C while stirring to supply air (200 mL / min). After the reaction for 36 hours, the oxidized fat of POV 100 was obtained.

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

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

(Modulation Examples 21 to 24)

1 part by mass of any of the oxidized fats and oils of Preparation Examples 17 to 20 was mixed with 99 parts by mass of medium chain fatty acid triglyceride (MCT) (Preparation Examples 21 to 24).

(Evaluation of low fat milk 3)

In the evaluation 1 of the low-fat milk, the fat or oil composition of the preparation example 7 or the preparation examples 21 to 24 was replaced with the oil and fat composition of the preparation example 7, and the low-fat milk was obtained in the same manner. Then, the obtained low-fat milk was taken and the inhibitory effect of the bad odor was evaluated in the same manner. The results are shown in Table 6.

As a result, it is understood that any of the oxidized fats and oils containing 20% by mass or more of the cream has an effect of suppressing the bad odor of the low-fat milk. Moreover, it is understood that as the amount of milk fat in the oxidized fats and oils increases, the effect is also improved.

Claims (17)

 A composition for suppressing a bad odor of foods, which comprises an oxidized fat or oil having a peroxide value of 10 to 180 and 10% by mass or more and 100% by mass or less as an active ingredient.    The composition according to claim 1, wherein the composition contains the oxidized fat or oil in an amount of 0.001 to 50% by mass.    The composition according to claim 1 or 2, wherein the bad odor is derived from eggs and/or milk.    A method for producing a composition for suppressing a bad odor of a food, comprising the steps of: supplying oxygen in a raw material oil containing 10% by mass or more and 100% by mass or less of milk, and heating it to obtain a peroxide value of 10 to 180 The step of oxidizing the oil.    The production method according to claim 4, wherein the raw material fat or oil contains 60% by mass or more and 100% by mass or less of milk fat.    The production method according to Item 4 or 5, wherein the heating is performed at 65 ° C or more and 150 ° C or less for 1 hour or more and 72 hours or less.    The production method according to any one of claims 4 to 6, wherein the supply of the oxygen is performed in an amount of 0.001 to 2 L/min per 1 kg of the raw material fat or oil.    The production method according to any one of claims 4 to 7, wherein the cream is anhydrous milk fat.    The production method according to any one of claims 4 to 8, which comprises the step of adding the above-mentioned oxidized fat or oil to edible fats and oils.    The production method according to claim 9, wherein the composition contains the oxidized fat or oil in an amount of 0.001 to 50% by mass.    The manufacturing method according to any one of claims 4 to 10, wherein the bad odor is derived from eggs and/or milk.    A food product comprising the composition according to any one of claims 1 to 3.    The food according to claim 12, wherein the food comprises 0.005 to 10000 ppm of the above oxidized fat.    The food of claim 12 or 13, wherein the food comprises an animal protein and the animal protein comprises a sulphur-containing amino acid.    The food according to claim 14, wherein the animal protein is derived from one or more of egg protein and milk protein.    A method for suppressing a bad odor of a food, which comprises adding an oxidized fat or oil having a peroxide value of 10 to 180 and containing 10% by mass or more and 100% by mass or less to a food.    The method of claim 16, wherein the bad odor is derived from eggs and/or milk.