WO2023027106A1 - Degradation odor inhibitor for emulsified food, emulsified food containing said degradation odor inhibitor, and production methods therefor - Google Patents

Abstract

Provided are: a naturally-occurring degradation odor inhibitor which is for an emulsified food, does not change additive-derived color tones, does not spoil emulsified food-derived flavor, and can inhibit the degradation odor of an emulsified food caused due to storage; an emulsified food containing said degradation odor inhibitor; and production methods therefor.　This degradation odor inhibitor for an emulsified food contains the solid content contained in a mushroom extract in an amount of 0.05-100 wt% of the entire degradation odor inhibitor for an emulsified food, wherein the mushroom extract is an extract obtained by subjecting a mixture having a mushroom (wet weight)/alkaline water or water (weight ratio) of 0.05-10 to a heat treatment at 100-150ºC under a pressure of 0.05-0.3 MPa for 0.2-5 hours and then removing extraction residues.

Description

Deterioration odor inhibitor for emulsified food, emulsified food containing said deterioration odor inhibitor, and method for producing the same

The present invention relates to a deterioration odor inhibitor used for emulsified foods.

When oil-in-water emulsified foods such as whipped cream and mayonnaise, or water-in-oil emulsified foods such as margarine and butter, are stored at high temperatures, under light exposure, under oxygen exposure, etc., a deteriorated odor derived from volatile aldehydes, etc. occurs and significantly reduces quality. Among oil-in-water emulsified foods, for example, whipped cream, even when stored at a low temperature, emits a degraded odor and loses its original milk flavor due to exposure to store lighting and oxygen. In addition, mayonnaise gives off a degraded odor, deteriorating its original flavor and enhancing sourness. Among the water-in-oil type emulsified foods, for example, margarine deteriorates in flavor over a long period of time even when stored at a low temperature. In addition, breads and confectionery made by kneading butter develop a deteriorated odor in a relatively short time due to contact with store lighting and oxygen, and the original buttery flavor is reduced.

Conventionally, natural tocopherols have been used for the purpose of suppressing such deterioration odors, but there are problems such as the tocopherols themselves being oxidized during storage, resulting in discoloration and loss of the original flavor of the food. In addition, synthetic antioxidants such as butylhydroxyanisole, dibutylhydroxytoluene, and nordihydroguaiaretic acid are used, but in recent years, these synthetic antioxidants have been discontinued due to increased consumer awareness of safety. is desired.

In Patent Document 1, in order to suppress flavor deterioration due to light irradiation, one or more selected from the group consisting of tocopherol, tea extract, enzyme-treated rutin extract, gallic acid, and rosemary extract, and specific A whipped cream containing an amount of gelatin and fat is disclosed. However, since the whipped cream contains tocopherol and tea extract as essential ingredients, the color tone changes and the original flavor of the whipped cream is spoiled. The same applies to enzyme-treated rutin extract, gallic acid, and rosemary extract.

In addition, Patent Document 2 discloses a plastic fat composition containing a fat derived from butter to which tocopherol and a polyphenolic antioxidant such as rutin or bayberry have been added in order to suppress flavor changes due to storage under exposure to light. there is However, since the plastic fat composition contains tocopherol and polyphenolic antioxidant as essential components, the color tone changes and the original flavor of the plastic fat composition is spoiled.

JP 2011-152082 A Japanese Patent Application Laid-Open No. 2007-143430

An object of the present invention is to provide a naturally-derived deterioration odor inhibitor for emulsified foods, which is capable of suppressing deterioration odors of emulsified foods due to storage without changing color tone due to additives and without impairing the original flavor of emulsified foods. An object of the present invention is to provide an emulsified food containing the deteriorated odor inhibitor and a method for producing the same.

The present inventors have conducted intensive research to solve the above problems, and as a result, by adding a specific amount of solids contained in mushroom extracts extracted under specific conditions to emulsified foods, additive-derived The inventors have found that deterioration odors of emulsified foods due to storage can be suppressed without changing the color tone and without impairing the original flavor of the emulsified foods, leading to the completion of the present invention.

That is, the first aspect of the present invention is a deterioration odor inhibitor for emulsified foods, which contains 0.05 to 100% by weight of the solid content contained in the extract of mushrooms in the entire deterioration odor inhibitor for emulsified foods, The mushroom extract is a mixture of mushrooms (wet weight) / alkaline water or water (weight ratio) of 0.05 to 10 at 100 to 150 ° C. and a pressure of 0.05 to 0.3 MPa. , a deterioration odor inhibitor for emulsified foods, which is an extract obtained by removing the extraction residue after being heat-treated for 0.2 to 5 hours.

As an embodiment thereof, the deterioration odor inhibitor for emulsified food, wherein the mushroom is at least one selected from the group consisting of Enokitake mushroom, Maitake mushroom, Tamogitake mushroom, Shimeji mushroom, Shiitake mushroom, King oyster mushroom, and mushroom; The present invention relates to the deterioration odor inhibitor for emulsified food, which is an oil-in-water emulsified food; and the deterioration odor inhibitor for emulsified food, wherein the emulsified food is a water-in-oil emulsified food.

The second aspect of the present invention is that the extract of mushrooms contains the deteriorated odor inhibitor for emulsified foods, and the content of solids contained in the extract of mushrooms is 0.000001 to 0.025% by weight based on the whole emulsified foods. , relating to emulsified foods.

The third aspect of the present invention relates to foods using the emulsified foods.

The fourth aspect of the present invention is to obtain a mixture by mixing mushrooms and alkaline water or water so that the mushrooms (wet weight)/alkaline water or water (weight ratio) is 0.05 to 10, The present invention relates to a method for producing a deterioration odor inhibitor for emulsified foods, comprising heat-treating a mixture at 100 to 150° C. under a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, and then removing the extraction residue. As embodiments thereof, the emulsified food is an oil-in-water emulsified food, the method for producing the deterioration odor inhibitor for emulsified foods; It relates to a method for producing an inhibitor.

The fifth aspect of the present invention is to obtain a mixture by mixing mushrooms and alkaline water or water so that the mushrooms (wet weight)/alkaline water or water (weight ratio) is 0.05 to 10, After the mixture is heat-treated at 100 to 150° C. and a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, the extraction residue is removed to obtain a deterioration odor inhibitor for emulsified food, which is used for the emulsified food. The deterioration smell inhibitor is added to the emulsified food before homogenization and emulsification so that the content of solids contained in the mushroom extract is 0.000001 to 0.025% by weight in the whole emulsified food. The present invention relates to a method for producing an emulsified food containing a degraded odor inhibitor for emulsified food, comprising homogenizing and emulsifying after mixing with a water phase and/or oil phase raw material.

According to the present invention, a naturally-derived deterioration odor inhibitor for emulsified foods that can suppress the deterioration odor of emulsified foods due to storage without changing the color tone due to additives and without impairing the original flavor of emulsified foods. An emulsified food containing the deteriorated odor inhibitor and a method for producing the same can be provided.

Hereinafter, embodiments of the present invention will be described in detail.
The deterioration odor inhibitor for emulsified foods according to the present embodiment is an additive used for emulsified foods. By adding the deterioration odor inhibitor for emulsified foods to the emulsified foods, deterioration odors generated over time during storage of the emulsified foods can be suppressed.

The deteriorated odor inhibitor for emulsified foods according to the present embodiment is obtained by heat-treating a mixture containing mushrooms and alkaline water or water at a specific mixing ratio at a specific temperature and a specific pressure for a specific period of time, followed by It contains the mushroom extract from which the extraction residue has been removed, which means that the degraded odor inhibitor contains a specific amount of the solid content contained in the mushroom extract.

The mushrooms are not particularly limited as long as they are edible mushrooms, but include enokitake mushrooms, maitake mushrooms, Tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms, and it is preferable to use at least one selected from these groups. Enokitake, Maitake, Tamogitake, and Shimeji mushrooms are more preferable, and Enokitake, Maitake, and Tamogitake are more preferable, and Enokitake and Maitake are particularly preferable, from the viewpoint of the effect of suppressing the deterioration odor of emulsified foods, the raw material cost of mushrooms, and the flavor of the mushroom itself. Preferred, enokitake mushrooms being most preferred.

The aforementioned Enokitake refers to the Flammulina velutipes species, which is a kind of mushroom in the family Glycineaceae. For example, commercially available white and bean sprout-like enokitake mushrooms artificially cultivated, brown enokitake mushrooms obtained by crossing wild and cultivated white enokitake mushrooms, and wild-type enokitake mushrooms can be used. The commercially available enokitake mushrooms are generally edible and readily available.

The aforementioned maitake refers to the Grifola frondosa species, which is a kind of mushroom belonging to the genus Maitake of the family Porphyraeceae. White maitake mushrooms are also included as related species of maitake mushrooms. Both fruiting bodies and mycelium can be used as maitake mushrooms.

The above Tamogitake refers to the species Pleurotus cornucopiae var. A natural one or an artificially cultivated one can be used.

The shimeji mushrooms belong to the genus Shimeji, and include Lyophyllum sykosporum species, Lyophyllum semitale species, Lyophyllum fumosum species, Lyphyllum shimeji species, Lyophyllum decastes species, and Lyophyllum cnnatum species. and Hypsizigus marmoreus species belonging to the genus Hypsizigus marmoreus. A natural one or an artificially cultivated one can be used.

The aforementioned shiitake refers to the Lentinula edodes species, which is a type of mushroom belonging to the genus Shiitake, the family Tricholomataceae. A natural one or an artificially cultivated one can be used.

The aforementioned king oyster mushroom refers to the Pleurotus eryngii species, which is a kind of mushroom belonging to the oyster mushroom family. A natural one or an artificially cultivated one can be used.

The mushroom is a type of mushroom belonging to the genus Agaricus of the family Agaricus. The variety of mushroom is not particularly limited, and examples thereof include Agaricus bisporus white, off-white, cream, brown, and Agaricus bitorquis, all of which can be preferably used. A natural one or an artificially cultivated one can be used.

The extraction solvent used to obtain the mushroom extract is preferably alkaline water or water. Alkaline water is more preferable from the viewpoint of the effect of suppressing the deterioration odor of emulsified foods.

The alkaline water is usually called by various names such as electrolyzed alkaline water, strongly alkaline water, strongly alkaline ionized water, and super alkaline water. The alkaline water can be produced by a water electrolysis method in which tap water or electrolyte-containing water is electrolyzed. Alternatively, electrolyzed alkaline water, which is a by-product of acidic water makers commercially available from several companies for household and industrial use, can also be used.

The pH of the alkaline water is preferably 8 to 14, more preferably 8.8 to 12, and even more preferably 9.2 to 9.9, from the viewpoint of suppressing the deterioration odor of emulsified foods.

The alkaline water or water may contain ethanol as long as it does not impair the effects of the present invention. The content of ethanol is preferably 95% by weight or less, more preferably 49% by weight or less, still more preferably 25% by weight or less, and 20% by weight, based on the alkaline water or the whole water, from the viewpoint of suppressing the deterioration odor of emulsified foods. % or less is more preferable, 5% by weight or less is particularly preferable, and it is most preferable not to contain.

The amount of the alkaline water or water used is preferably such that the mushrooms (wet weight) / the alkaline water or water (weight ratio) is 0.05 to 10, more preferably 0.08 to 5. , 0.14 to 1 are more preferred. If the weight ratio is less than 0.05, the effect of suppressing the deterioration odor of emulsified foods may not be sufficiently obtained. On the other hand, if the weight ratio exceeds 10, the extraction efficiency may deteriorate and the production cost of the deterioration odor inhibitor for emulsified foods may increase. Here, the weight of the mushrooms is the wet weight, but the mushrooms to be used may be fresh mushrooms or dried mushrooms. However, when using dried mushrooms, the weight ratio is calculated using the wet weight of the mushrooms in a raw state instead of the weight of the dried mushrooms.

In order to obtain the mushroom extract, the mixture of the mushroom and the alkaline water or water is preferably heat-treated at a specific temperature and a specific pressure for a specific time.

The temperature of the heat treatment is preferably 100-150°C, more preferably 110-140°C, and even more preferably 120-135°C. If the heat treatment temperature is lower than 100° C., the extraction efficiency may be deteriorated, or the effect of suppressing the deterioration odor of emulsified foods may not be sufficiently obtained. Moreover, when the heat treatment temperature exceeds 150° C., special pressurization equipment is required, and the extraction method may become complicated.

The pressure of the heat treatment is preferably 0.05 to 0.3 MPa, more preferably 0.1 to 0.3 MPa, even more preferably 0.15 to 0.2 MPa. When the heat treatment pressure is lower than 0.05 MPa, the extraction efficiency may be deteriorated, and the effect of suppressing deterioration odor for emulsified foods may not be sufficiently obtained. Moreover, when the heat treatment pressure exceeds 0.3 MPa, special pressurization equipment is required, which may complicate the extraction method. The pressure means gauge pressure, which is a relative pressure with the atmospheric pressure being zero.

The heat treatment time is preferably 0.2 to 5 hours, more preferably 1 to 3 hours, and even more preferably 1.5 to 2 hours. If the heat treatment time is shorter than 0.2 hours, the extraction efficiency may be deteriorated, or the effect of suppressing the deterioration odor of emulsified foods may not be sufficiently obtained. On the other hand, if the heat treatment time exceeds 5 hours, the effect of suppressing the deterioration odor of the emulsified food reaches a ceiling despite the fact that the extraction takes a long time, and as a result, the extraction efficiency may deteriorate.

After the heat treatment is completed, the extraction residues of the mushrooms are removed to obtain the liquid extract of the mushrooms, which can be used as it is as a deterioration odor inhibitor for emulsified foods. A method for removing the extraction residue is not particularly limited, but examples thereof include filtration, centrifugation, sedimentation separation, pressing, and the like. The mushroom extract may also be a concentrated concentrate or a dilute dilution. The solvent used for the dilution may be alkaline water or water, or may be a solvent other than alkaline water or water, such as ethanol or propylene glycol.

From the viewpoint of increasing extraction efficiency, the mushrooms may be immersed in hot water before the heat treatment. Specifically, it is preferable to immerse the mushrooms in hot water of 70 to 100° C. under normal pressure for 0.2 to 5 hours, and then perform the heat treatment.

The temperature of the hot water is more preferably 85-100°C, still more preferably 95-100°C, from the viewpoint of increasing extraction efficiency.

The immersion time is more preferably 0.2 to 3 hours, still more preferably 0.5 to 2 hours, and particularly preferably 1 to 2 hours, from the viewpoint of increasing the extraction efficiency.

The form of the deterioration odor inhibitor for emulsified foods may be a solid obtained by drying the extract. The shape of the solid is not particularly limited, and may be in the form of powder, granules, blocks, or the like. Examples of excipients that can be used when obtaining the solid matter include dextrin, lactose, starch, sucrose and the like. From the standpoint of ease of weighing and handling, it is preferable that the emulsified food deterioration odor inhibitor is liquid.

Regardless of its form, the deterioration odor inhibitor for emulsified foods may further contain components other than the solids contained in the mushroom extract and alkaline water or water. Such other ingredients are not particularly limited as long as they do not impede the effects of the invention, and include alkaline water or solvents other than water, alcoholic beverages, extracts derived from animals and plants (excluding the aforementioned mushroom extracts), sugars, oils and fats. salts, seasonings, spices, fragrances, coloring agents, emulsifiers, antioxidants, and the like.

The deteriorating odor inhibitor for emulsified foods is added to emulsified foods so that deteriorating odors that occur over time during storage of emulsified foods, specifically, the deterioration of oils and fats caused by oxidation of oils and fats in the foods. Degradation odor can be suppressed. The emulsified food constitutes one aspect of the present invention.

The deterioration odor inhibitor for emulsified foods contains a solid content contained in the extract of mushrooms, and the content thereof is determined from the viewpoint of the deterioration odor inhibitory effect on emulsified foods. , preferably 0.05 to 100% by weight, more preferably 0.1 to 60% by weight, even more preferably 0.1 to 40% by weight.

The emulsified food includes an oil-in-water emulsified food in which the dispersed phase is oil and the continuous phase is water, and a water-in-oil emulsified food in which the dispersed phase is water and the continuous phase is oil, and the emulsified food The deterioration odor inhibitor for food can be suitably used for both oil-in-water emulsified foods and water-in-oil emulsified foods.

Specific examples of the oil-in-water emulsified food are not particularly limited, but for example, whipped cream and whipped cream obtained by whipping the same; kneading or filling cream for confectionery or bread making; cooking cream; beverage cream; mayonnaise; flour paste; dairy products such as fresh cream, ice creams, yogurt, milk drinks, condensed milk and cream cheese; and at least one selected from the group consisting of soymilk. Examples of mixtures of two or more types include whipped compound cream obtained by whipping a mixture of whipped cream and fresh cream.

Specific examples of the water-in-oil emulsified food are not particularly limited, but include at least one selected from the group consisting of margarine, butter cream, butter, French dressing, and ganache. Examples of mixtures of two or more types include compound margarine, which is a mixture of margarine and butter.

In the emulsified food, the content of solids contained in the mushroom extract is preferably 0.000001 to 0.025% by weight of the whole emulsified food. If the content of solids contained in the mushroom extract is less than 0.000001% by weight, the effect of suppressing deterioration odors in emulsified foods may not be sufficiently obtained. On the other hand, if it is more than 0.025% by weight, the effect of suppressing deterioration odor for emulsified foods may peak out, or the flavor of mushrooms, which is the raw material of deterioration odor inhibitors for emulsified foods, may be imparted to emulsified foods. .

A case where the emulsified food is an oil-in-water emulsified food will be described. In the oil-in-water emulsified food, the content of solids contained in the mushroom extract is preferably 0.000001 to 0.025% by weight of the entire oil-in-water emulsified food, and 0.00001 to 0.02. % by weight is more preferred, 0.000015 to 0.005% by weight is more preferred, 0.00002 to 0.003% by weight is particularly preferred, and 0.0005 to 0.003% by weight is most preferred.

When the mushroom extract is enokitake mushroom extract, the content of solids contained in the enokitake mushroom extract is preferably 0.000001 to 0.025% by weight in the entire oil-in-water emulsified food, 00005 to 0.01% by weight is more preferred, 0.0001 to 0.005% by weight is more preferred, 0.0002 to 0.003% by weight is particularly preferred, and 0.0005 to 0.003% by weight is most preferred.

When the mushroom extract is a maitake mushroom extract, the content of solids contained in the maitake mushroom extract is preferably 0.000005 to 0.01% by weight based on the total oil-in-water emulsified food.

When the mushroom extract is an extract of Pleurotus cornucopia, the content of solids contained in the extract of Pleurotus cornucopia is preferably 0.000005 to 0.01% by weight in the entire oil-in-water emulsified food.

When the mushroom extract is a shimeji mushroom extract, the content of solids contained in the shimeji mushroom extract is preferably 0.00001 to 0.01% by weight based on the total oil-in-water emulsified food.

When the mushroom extract is a shiitake mushroom extract, the content of solids contained in the shiitake extract is preferably 0.00001 to 0.004% by weight in the entire oil-in-water emulsified food.

When the mushroom extract is an eryngii extract, the content of solids contained in the eryngii extract is preferably 0.000015 to 0.01% by weight in the entire oil-in-water emulsified food.

When the mushroom extract is a mushroom extract, the content of solids contained in the mushroom extract is preferably 0.00001 to 0.005% by weight in the entire oil-in-water emulsified food.

A case where the emulsified food is a water-in-oil emulsified food will be explained. In the water-in-oil emulsified food, the content of solids contained in the mushroom extract is preferably 0.000001 to 0.025% by weight of the entire water-in-oil emulsified food, and 0.000004 to 0. 0.025% by weight is more preferred, 0.00001 to 0.02% by weight is even more preferred, 0.00004 to 0.01% by weight is even more preferred, 0.00008 to 0.005% by weight is particularly preferred, and 0.025% by weight is more preferred. 0003 to 0.0048% by weight is most preferred.

When the mushroom extract is an enokitake mushroom extract, the content of solids contained in the enokitake mushroom extract is preferably 0.000004 to 0.025% by weight in the entire water-in-oil emulsified food, and 0 0.00005 to 0.02% by weight is more preferred, 0.0001 to 0.02% by weight is more preferred, 0.0002 to 0.005% by weight is particularly preferred, and 0.0003 to 0.0048% by weight is most preferred. .

When the mushroom extract is a maitake mushroom extract, the content of solids contained in the maitake mushroom extract is preferably 0.00001 to 0.01% by weight in the entire water-in-oil emulsified food. .

When the mushroom extract is a Pleurotus cornucopia extract, the content of solids contained in the Pleurotus cornucopiae extract is preferably 0.00001 to 0.01% by weight based on the entire water-in-oil emulsified food.

When the mushroom extract is a shimeji mushroom extract, the content of solids contained in the shimeji mushroom extract is preferably 0.00001 to 0.01% by weight in the entire water-in-oil emulsified food.

When the mushroom extract is a shiitake mushroom extract, the content of solids contained in the shiitake extract is preferably 0.000015 to 0.004% by weight in the entire water-in-oil emulsified food.

When the mushroom extract is a king oyster mushroom extract, the content of solids contained in the king oyster mushroom extract is preferably 0.000015 to 0.01% by weight in the entire water-in-oil emulsified food.

When the mushroom extract is a mushroom extract, the content of solids contained in the mushroom extract is preferably 0.00002 to 0.005% by weight in the entire water-in-oil emulsified food.

One aspect of the present invention relates to a food using the emulsified food as a raw material. The food can also enjoy the effects of the present invention.

Among the emulsified foods, examples of foods that use oil-in-water emulsified foods as raw materials include confectionery or bread made using kneading or filling cream for confectionery or bread making; Stews, soups and white sauces made with beverages; Beverages such as coffee drinks, cocoa drinks, shakes, drink yogurts and smoothies made using beverage cream; Sauces made using mayonnaise; Fresh cream, ice creams, Examples include foods prepared using oil-in-water emulsified dairy products such as yogurt, milk drinks, condensed milk and cream cheese.

Among the emulsified foods, foods that use water-in-oil emulsified foods as raw materials include, for example, confectionery and bread made by kneading or folding margarine or butter, topping with butter cream, and margarine or butter. Cooking sauces such as white sauce and demi-glace sauce made using

The method for producing the deterioration odor inhibitor for emulsified foods of the present invention is exemplified below. First, mushrooms and alkaline water or water are mixed so that mushrooms (wet weight)/alkaline water or water (weight ratio) is 0.05-10. The mixed mixture is preferably heat-treated at 100 to 150 ° C. for 0.2 to 5 hours, and then the extraction residue of mushrooms is removed to obtain an extract of mushrooms. After being concentrated, diluted or solidified, it can be used as the deterioration odor inhibitor for emulsified foods of the present invention. It is preferable to cool to -40 to 50°C before and after removing the extraction residue of mushrooms.

From the viewpoint of further increasing extraction efficiency, the pressure during the heat treatment is preferably 0.05 to 0.3 MPa, more preferably 0.1 to 0.3 MPa, and even more preferably 0.15 to 0.2 MPa. If the pressure during the heat treatment is out of the above range, the expected effect of improving the extraction efficiency may not be obtained. The pressure means gauge pressure, which is a relative pressure with the atmospheric pressure being zero.

The method for producing the emulsified food containing the deterioration odor inhibitor for emulsified food is exemplified below. First, the deterioration odor inhibitor for emulsified food is homogenized and emulsified so that the content of solids contained in the mushroom extract is 0.000001 to 0.025% by weight in the whole emulsified food. After mixing with the ingredients of the water phase and/or oil phase of the previous emulsified food, it may be homogenized and emulsified. The deterioration odor inhibitor for emulsified foods may be added after homogenization.

The method of using the emulsified food as a raw material for food is not particularly limited, and a conventional method may be followed. For example, the emulsified food may be added to other food raw materials and mixed during or after the production of the food.

The present invention will be explained more specifically by showing examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

Raw materials used in Examples and Comparative Examples are as follows. Among the following raw materials, A2) and B21), A7) and B15), A15) and B3), A17) and B6), A35) and B8) are given different symbols for convenience, but the same raw materials is.
A1) “Palm Kernel Oil” manufactured by Kaneka Corporation (upper melting point: 27° C.)
A2) "Hardened palm kernel oil" manufactured by Kaneka Corporation (upper melting point: 40 ° C.)
A3) Kaneka Co., Ltd. “Palm oil middle melting point” (upward melting point: 27 ° C.)
A4) "Palm Super Olein" manufactured by Kaneka Corporation (iodine value: 60)
A5) "Yelkin TS" manufactured by ADM Co., Ltd.
A6) "SY Glister MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
A7) “Yotsuba skim milk powder” manufactured by Yotsuba Milk Industry Co., Ltd.
A8) "Casein SPRAY" manufactured by Nippon Shinyaku Co., Ltd.
A9) "Lactose HILMAR FINE GRADE" manufactured by HILMAR
A10) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
A11) "Guapak PF-20" manufactured by DSP Gokyo Food & Chemical Co., Ltd.
A12) "Novazan 200" manufactured by ARCHER DANIELS MIDLAND
A13) "VIANDEX-BH (DE8-9)" manufactured by Showa Sangyo Co., Ltd.
A14) “Meiji Tokachi Fresh Cream 47” manufactured by Meiji Co., Ltd.
A15) “Rapeseed oil” manufactured by Kaneka Corporation
A16) “Liquid egg yolk” manufactured by Ito Keicho Co., Ltd.
A17) “Mizkan Grain Vinegar” manufactured by Mizkan Holdings Co., Ltd.
A18) “Hakata Salt” manufactured by Hakata Salt Industry Co., Ltd.
A19) "Beta-carotene Suspension" manufactured by Glico Nutrition Foods Co., Ltd.
A20) “Fine Snow” manufactured by Joetsu Starch Co., Ltd.
A21) "Miragel 463" manufactured by Tate & Lyle Food & Ingredients America
A22) "Theorus RC-N81" manufactured by Asahi Kasei Corporation
A23) “Milk Flavor” manufactured by Riken Perfumery Co., Ltd.
A24) “Custard Flavor” manufactured by Nagaoka Perfumery Co., Ltd.
A25) Japan Constarch Co., Ltd. "Sun Syrup"
A26) “Condensed milk preparation” manufactured by National Foods
A27) “Sweetened Frozen Egg Yolk 20” manufactured by Kewpie Corporation
A28) Fuji Nippon Sugar Refining Co., Ltd. “Johakuto”
A29) Kaneka Co., Ltd. “Bread Lover’s Milk”
A30) “Delicious unadjusted soymilk” manufactured by Kikkoman Corporation
A31) Warmambol Cheese & Butter Factory "Cheddar Cheese"
A32) “WPC-80” manufactured by Campina
A33) "Thermflo" manufactured by Ingredion
A34) "Glucose Liquid" manufactured by PT Harum Manis
A35) "Purified salt" manufactured by Salt Business Center
A36) "Potassium sorbate" manufactured by Ueno Pharmaceutical Co., Ltd.
A37) "Citric acid" manufactured by Iwata Chemical Industry Co., Ltd.
A38) "Sodium polyphosphate" manufactured by Yoneyama Chemical Industry Co., Ltd.
A39) "GENU GUM type RL-200-J" manufactured by Sansho Co., Ltd.
A40) DSM Nutrition Japan Co., Ltd. "β-carotene 30% suspension"

B1) "Palm Super Olein" manufactured by Kaneka Corporation (iodine value: 65)
B2) "Palm Single Olein" manufactured by Kaneka Corporation (iodine value: 57)
B3) "Rapeseed oil" manufactured by Kaneka Corporation
B4) “Yotsuba butter (salt-free)” manufactured by Yotsuba Milk Industry Co., Ltd.
B5) “AJINOMOTO Olive Oil” manufactured by J-Oil Mills Co., Ltd.
B6) "Mizkan Grain Vinegar" manufactured by Mizkan Holdings Co., Ltd.
B7) Mitsui Sugar Co., Ltd. “Spoon Mark Johakuto”
B8) "Purified salt" manufactured by Salt Business Center
B9) "Sterilized liquid whole egg" manufactured by Sanshu Foods Co., Ltd.
B10) Mitsui Sugar Co., Ltd. "Spoon Mark Granulated Sugar"
B11) "Violet" manufactured by Nisshin Flour Milling Co., Ltd.
B12) "Sodium bicarbonate KF" manufactured by AGC Co., Ltd.
B13) "Aikoku Baking Powder Red Can" manufactured by Nissan Shoji Co., Ltd.
B14) "Auberge" manufactured by Nisshin Flour Milling Co., Ltd.
B15) “Yotsuba skim milk powder” manufactured by Yotsuba Milk Industry Co., Ltd.
B16) "Kaneka Instant Dry Yeast Green (KIDYG)" manufactured by Kaneka Corporation
B17) "Shortening Apical" manufactured by Asianagro Agungjaya
B18) "RBD Palm Oil" manufactured by Asianagro Agungjaya
B19) "RBD Soy Bean Oil" manufactured by Kimia Farma
B20) "RHPS" manufactured by Wilmar
B21) "Hardened palm kernel oil" manufactured by Kaneka Corporation (increasing melting point: 40 ° C.)
B22) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd.
B23) “Soybean lecithin” manufactured by J-Oil Mills Co., Ltd.
B24) DSM Nutrition Japan Co., Ltd. "β-carotene 30% suspension"
B25) "Butter Flavor" manufactured by Takasago Perfumery Co., Ltd.
B26) “Yotsuba Buttermilk Powder” manufactured by Yotsuba Milk Industry Co., Ltd.
B27) "WPC34" manufactured by Lacto Japan Co., Ltd.
B28) "New Fract 55" manufactured by Showa Sangyo Co., Ltd.
B29) "Unsalted Butter" manufactured by BEGA Cheese
B30) "Kanayama" manufactured by Masumi Kari Food Industry Co., Ltd.
B31) "Flimet A2" manufactured by Nagata Sangyo Co., Ltd.
B32) “Whole milk powder” manufactured by Megmilk Snow Brand Co., Ltd.
B33) Kaneka Co., Ltd. "Kaneka Douin Prover AP1"
B34) "Anchor grass-fed butter unsalted" manufactured by Fonterra

<Evaluation of food using emulsified food and emulsified food>
Each emulsified food of Examples and Comparative Examples and foods using the emulsified food were stored under predetermined conditions and then evaluated by 10 skilled panelists, and the average value of the evaluation points was taken as a sensory evaluation. The evaluation criteria at that time were as follows.

(Change in color tone)
Emulsified foods immediately after production without the addition of deterioration odor inhibitors for emulsified foods (Reference Examples A1 to 10, Reference Examples B1 to 4, 9) or foods immediately after production using the emulsified foods (Reference Examples B5 to 8) Comparison 5 points: Equivalent to Reference Example, no change in color tone 4 points: Slightly inferior to Reference Example, but almost no change in color tone 3 points: Inferior to Reference Example, slight change in color tone However, there is no problem in terms of product quality 2 points: Worse than reference example, color tone change 1 point: Much worse than reference example, color tone change clearly

(Original flavor of food using emulsified food or emulsified food)
Emulsified foods immediately after production without the addition of deterioration odor inhibitors for emulsified foods (Reference Examples A1 to 10, Reference Examples B1 to 4, 9) or foods immediately after production using the emulsified foods (Reference Examples B5 to 8, 10 ) 5 points: Equivalent to the reference example, the original flavor of the food using the emulsified food or emulsified food can be felt firmly 4 points: Slightly inferior to the reference example, but the emulsified food or emulsified food was used The original flavor of the food is felt 3 points: It is inferior to the reference example, and the original flavor of the emulsified food or the food using the emulsified food is felt slightly weak, but the product quality is at a level that does not pose a problem 2 points: From the reference example The original flavor of the emulsified food or the food using the emulsified food is not felt much. 1 point: Much worse than the reference example, the original flavor of the emulsified food or the food using the emulsified food is not felt at all.

(degradation odor)
Emulsified foods immediately after production without the addition of deterioration odor inhibitors for emulsified foods (Reference Examples A1 to 10, Reference Examples B1 to 4, 9) or foods immediately after production using the emulsified foods (Reference Examples B5 to 8, 10 ) 5 points: Equivalent to Reference Example, no deterioration odor 4 points: Slightly inferior to Reference Example, but no deterioration odor 3 points: Inferior to Reference Example, deterioration odor Slightly felt, but no problem in terms of product quality 2 points: Worse than Reference Example, deterioration odor is felt 1 point: Very bad than Reference Example, deterioration odor is felt very strongly

(comprehensive evaluation)
Comprehensive evaluation was performed based on the results of evaluation of change in color tone, original flavor of emulsified food or food using emulsified food, and deterioration odor. The evaluation criteria in that case are as follows.
A: Evaluation of change in color tone, original flavor of emulsified food or food using emulsified food, deterioration odor all satisfy 4.0 points or more and 5.0 points or less B: Change in color tone, emulsified food or emulsified Evaluation of the original flavor and deterioration odor of food using food is all 3.5 points or more and 5.0 points or less, and there is at least one point of 3.5 points or more and less than 4.0 points C: color tone All of the evaluations of the original flavor of the modified food, the emulsified food or the food using the emulsified food, and the deteriorated odor are 3.0 or more and 5.0 or less, and at least one has 3.0 or more and less than 3.5 points. Some D: Evaluation of change in color tone, original flavor of emulsified food or food using emulsified food, and deterioration odor are all 2.0 or more and 5.0 or less, and 2.0 or more and 3.0 Those with at least one score below 2.0 E: At least one score below 2.0 in the evaluation of change in color tone, original flavor of emulsified food or food using emulsified food, and deterioration odor

(Example 1) Preparation of deterioration odor inhibitor for emulsified food According to Table A1, 14 parts by weight of commercially available Enokitake mushroom (fruiting body) was cut, and 100 parts by weight of alkaline water (drinking water: pH 9.9) was added to the mushroom. A mixture of 0.14 (wet weight)/alkaline water (weight ratio) was held at 127°C under a pressure of 0.2 MPa for 1.7 hours. After that, it was placed in a chiller water bath and cooled to 5°C to obtain an enokitake mushroom extract. The Enokitake mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.21% by weight.

 

 

(Example 2) Production of deterioration odor inhibitor for emulsified food According to Table A1, mushrooms (wet weight) / alkaline water (weight ratio) 0.14 was changed to 0.05 in the same manner as in Example 1. The Enokitake mushroom extract itself obtained by extraction was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 0.31% by weight.

(Example 3) Production of deterioration odor inhibitor for emulsified food According to Table A1, mushrooms (wet weight) / alkaline water (weight ratio) 0.14 was changed to 0.5 in the same manner as in Example 1. The Enokitake mushroom extract itself obtained by extraction was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 2.56% by weight.

(Example 4) Preparation of degraded odor inhibitor for emulsified food According to Table A1, mushrooms (wet weight) / alkaline water (weight ratio) 0.14 was changed to 9.0 in the same manner as in Example 1. The Enokitake mushroom extract itself obtained by extraction was used as a liquid deterioration odor inhibitor for emulsified foods. The content of enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 4.55% by weight.

(Example 5) Production of degradation odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 110°C. was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.03% by weight.

(Example 6) Preparation of deterioration odor inhibitor for emulsified food According to Table A1, extraction temperature: 127°C to 140°C, extraction pressure: 0.2 MPa to 0.25 MPa, extraction time: 1.7 hours. Extraction was performed in the same manner as in Example 1, except that the time was changed to 5 hours, and the resulting enokitake mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.62% by weight.

(Example 7) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, except that the extraction solvent was changed from alkaline water to water, extraction was performed in the same manner as in Example 1, and the obtained Enokitake mushroom extract itself was obtained. , was used as a deterioration odor inhibitor for liquid emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.19% by weight.

(Example 8) Preparation of spoiled odor inhibitor for emulsified food According to Table A1, extraction solvent: alkaline water with 20% ethanol (79 parts by weight of water and 95% ethanol ("95% ethanol" manufactured by Kankasu Kagaku Sangyo Co., Ltd.) 21 parts by weight) was extracted in the same manner as in Example 1 except that the extraction temperature was changed from 127 ° C. to 110 ° C. and the extraction pressure was changed from 0.2 MPa to 0.3 MPa. The Enokitake mushroom extract itself obtained was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.00% by weight.

(Example 9) Preparation of deterioration odor inhibitor for emulsified food According to Table A1, enokitake mushrooms were immersed in hot water at 100°C for 2 hours before extraction, and mushrooms (wet weight)/alkaline water (weight ratio) was 0.00. Extraction was performed in the same manner as in Example 1, except that 14 was changed to 0.5, and the obtained enokitake mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 0.26% by weight.

(Example 10) Preparation of deterioration odor inhibitor for emulsified food According to Table A1, 70 parts by weight of enokitake mushroom extract obtained in the same manner as in Example 1 was added with propylene glycol (manufactured by ADEKA Co., Ltd. "Food additive propylene glycol ”) was added and used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 0.85% by weight.

(Example 11) Preparation of spoiled odor inhibitor for emulsified food 30 parts by weight of ethanol") was added, and used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 0.85% by weight.

(Example 12) Production of deterioration odor inhibitor for emulsified food According to Table A1, 80 parts by weight of the extract obtained in the same manner as in Example 1 was added with 20% dextrin (“Max 1000” manufactured by Matsutani Chemical Industry Co., Ltd.). Parts by weight were added, dried by spray drying, and used as a powdery deterioration odor inhibitor for emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 4.62% by weight.

(Example 13) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1 except that Enokitake was changed to commercially available Maitake mushroom, and the obtained Maitake mushroom extract itself was used. , was used as a deterioration odor inhibitor for liquid emulsified foods. The content of the maitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.23% by weight.

(Example 14) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1 except that enokitake mushroom was changed to a commercially available oyster mushroom extract, and the obtained oyster mushroom extract itself was converted into a liquid form. It was used as a deterioration odor inhibitor for emulsified foods. The content of the Pleurotus cornucopia extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.20% by weight.

(Example 15) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, except that enokitake mushrooms were changed to commercially available shiitake mushrooms, extraction was performed in the same manner as in Example 1, and the obtained shiitake mushroom extract itself was converted into a liquid form. It was used as a deterioration odor inhibitor for emulsified foods. The content of shiitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.12% by weight.

(Example 16) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1, except that enoki mushroom was changed to commercially available king oyster mushroom. It was used as a deterioration odor inhibitor for emulsified foods. The content of the king oyster mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.09% by weight.

(Example 17) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1, except that enokitake mushrooms were changed to commercially available white mushrooms. It was used as a deterioration odor inhibitor for liquid emulsified foods. The content of mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.05% by weight.

(Example 18) Preparation of deteriorated odor inhibitor for emulsified food According to Table A1, except that Enokitake mushroom was changed to commercially available Bunashimeji mushroom, extraction was performed in the same manner as in Example 1, and the resulting Shimeji mushroom extract itself was converted into a liquid form. It was used as a deterioration odor inhibitor for emulsified foods. The content of the shimeji mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.00% by weight.

(Comparative Example 1) Production of degradation odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 80°C. was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 0.53% by weight.

(Comparative Example 2) Production of deterioration odor inhibitor for emulsified food Extraction was performed in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 100°C and the extraction pressure was changed from 0.2 MPa to 0 MPa according to Table A1. The Enokitake mushroom extract itself obtained was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enoki mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 1.01% by weight.

(Comparative Example 3) Production of deterioration odor inhibitor for emulsified food According to Table A1, extraction was performed in the same manner as in Example 1, except that the extraction time was changed from 1.7 hours to 0.05 hours. Enokitake mushroom extract itself was used as a liquid deterioration odor inhibitor for emulsified foods. The content of the enokitake mushroom extract solids in the whole deterioration odor inhibitor for emulsified foods was 0.05% by weight.

(Example A19) Preparation of whipped cream According to the composition of Table A2, after preparing an oil phase and an aqueous phase containing the liquid deterioration odor inhibitor for emulsified foods of Example 1, the aqueous phase was prepared. After the temperature was adjusted to 60°C while stirring, the oil phase portion adjusted to 65°C was mixed. After preliminarily emulsifying for 20 minutes, it is finely ground at a peripheral speed of 31.4 m / s using a high peripheral speed rotary emulsifier (M Technic Co., Ltd. "CLEARMIX"), and further passed through a high pressure homogenizer. Homogenization treatment was carried out at a pressure of 2 MPa in the first stage and 1 MPa in the second stage. Subsequently, after preheating to 90 ° C. using a plate-type heater, sterilization treatment was performed at 142 ° C. for 4 seconds using a UHT sterilizer (steam injection), and then cooled to 60 ° C. using a plate-type cooler. . Homogenize again using a high-pressure homogenizer at a pressure of 6 MPa in the first stage / 2 MPa in the second stage, then cool to 5 ° C. with a plate cooler, fill the container, and store in a refrigerator at 5 ° C. for 48 hours. By doing so, 100 parts by weight of an oil-in-water emulsified fat composition was obtained.

Put 400 g of granulated sugar into 4 kg of the resulting oil-in-water emulsified oil composition in a bowl, and use a Kanto mixer ("CS type 20" manufactured by Kanto Koniki Kogyo Co., Ltd.) to stir at high speed (6.3 s ^-1 ) to produce a whipped cream with a maximum load of 0.30N. The prepared whipped cream was filled in a 50 mL transparent plastic container and exposed to light at 5 ° C. for 10000 Lx for 2 days. Change in color tone of whipped cream, original flavor of oil-in-water emulsified food, deterioration odor The evaluation results are shown in Table A2.

The maximum load of whipped cream is measured by putting a sample immediately after whipping in a container and using a creep meter ("RE2-33005S", manufactured by Yamaden Co., Ltd.) with a cylindrical plunger with a diameter of 16 mm. , is the maximum load when penetrating 1 cm at a speed of 5 mm/s.

 

 

(Examples A20 and A21, Comparative Example A4) Preparation of whipped cream According to the formulation in Table A2, 0.1 part by weight of the liquid deterioration odor inhibitor for emulsified food of Example 1 was added to 0.01 part by weight. (Example A20), 1.5 parts by weight (Example A21), or no addition (Comparative Example A4), in the same manner as in Example A19, except that the total amount was adjusted with water. 100 parts by weight of the emulsified oil composition was prepared and whipped to obtain a whipped cream. Table A2 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after irradiating the resulting whipped cream with light for 2 days.

(Examples A22 to A24) Preparation of whipped cream According to the formulation in Table A2, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 2 (Example A22 ), the liquid deterioration odor inhibitor for emulsified foods of Example 3 (Example A23), or the liquid deterioration odor inhibitor for emulsified foods of Example 4 (Example A24), except for changing to Example A19 100 parts by weight of an oil-in-water emulsified oil composition was prepared in the same manner as above and whipped to obtain a whipped cream. The resulting whipped cream was exposed to light at 5° C. for 2 days, and then evaluated for change in color tone, original flavor of the oil-in-water emulsified food, and deteriorated odor, and the results are shown in Table A2.

(Reference example A1)
The whipped cream obtained in Comparative Example A4 was sensory evaluated immediately after production and before light irradiation. The results are shown in Table A2 as Reference Example A1, and compared with Examples A19 to A24 and Comparative Example A4.

As is clear from Table A2, all whipped creams (Examples A19 to A24) having a mushroom extract solid content in the range of 0.000001 to 0.025% by weight in the entire whipped cream After being exposed to light at 5° C. for 2 days, the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor were evaluated as good. In particular, the whipped creams (Examples A19 and A23) having a mushroom extract solid content in the range of 0.0005 to 0.003% by weight were evaluated as extremely good with an overall evaluation of A. .

On the other hand, the whipped cream (Comparative Example A4) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after being irradiated with light, and the deterioration odor was felt. was E.

In addition, whipped cream containing a deterioration odor inhibitor for emulsified foods obtained from a mixture having a weight ratio of mushrooms (Enoki mushroom)/solvent (alkaline water) in the range of 0.05 to 10 (Examples A19 to A24) All of them were good in terms of change in color tone, original flavor of the oil-in-water emulsified food, and deterioration odor after being exposed to light for 2 days at 5°C.

(Examples A25 and 26, Comparative Examples A5-7) Preparation of whipped cream According to Table A3, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was (Example A25), the liquid deterioration odor inhibitor for emulsified foods of Example 6 (Example A26), the liquid deterioration odor inhibitor for emulsified foods of Comparative Example 1 (Comparative Example A5), the liquid deterioration odor inhibitor of Comparative Example 2 Oil-in-water type in the same manner as in Example A19, except that the deterioration odor inhibitor for emulsified foods (Comparative Example A6) or the liquid deterioration odor inhibitor for emulsified foods of Comparative Example 3 (Comparative Example A7) was used. 100 parts by weight of the emulsified fat composition was prepared and whipped to obtain a whipped cream. The resulting whipped cream was exposed to light at 5° C. for 2 days, and then evaluated for change in color tone, original flavor of the oil-in-water emulsified food, and deteriorated odor, and the results are shown in Table A3.

 

 

As is clear from Table A3, the heat treatment conditions during extraction are 100 to 150 ° C., the pressure is 0.05 to 0.3 MPa, and the spoiled odor inhibitor for emulsified foods is used for 0.2 to 5 hours. The blended whipped creams (Examples A19, 25 and 26) were all evaluated for change in color tone after irradiation with light at 5 ° C. for 2 days, original flavor of oil-in-water emulsified food, and deterioration odor. there were.

On the other hand, the whipped cream (Comparative Example A5) containing a deterioration odor inhibitor for emulsified foods with a low heating temperature of 80 ° C. during extraction lost the original flavor of the oil-in-water emulsified food after being irradiated with light, and deteriorated. An odor was sensed, and the overall evaluation was D. In addition, the whipped cream (Comparative Example A6) containing a degraded odor inhibitor for emulsified foods with a low extraction pressure of 0 MPa lost the original flavor of the oil-in-water emulsified food after being irradiated with light, and the degraded odor was emitted. It was felt, and the comprehensive evaluation was D. Furthermore, the whipped cream (Comparative Example A7) containing a deterioration odor inhibitor for emulsified foods with a short extraction time of 0.05 hours lost the original flavor of oil-in-water emulsified foods after being irradiated with light. A deterioration odor was perceived, and the overall evaluation was D.

(Examples A27 and 28) Preparation of whipped cream According to Table A3, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was combined with the liquid deterioration odor inhibitor for emulsified foods of Example 7 (Example A27), Alternatively, 100 parts by weight of an oil-in-water emulsified oil composition was prepared and whipped in the same manner as in Example A19, except that the liquid deterioration odor inhibitor for emulsified foods of Example 8 (Example A28) was used. I got whipped cream. The resulting whipped cream was exposed to light at 5° C. for 2 days, and then evaluated for change in color tone, original flavor of the oil-in-water emulsified food, and deteriorated odor, and the results are shown in Table A3.

As is clear from Table A3, the whipped creams (Examples A19, 27 and 28) containing deterioration odor inhibitors for emulsified foods using alkaline water or water as a solvent at the time of extraction are all 2% at 5°C. Evaluations of the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after exposure to light for days were good. In particular, the whipped cream (Example A19) blended with the deterioration odor inhibitor for emulsified foods using ethanol-free alkaline water as a solvent for extraction was evaluated as A, which was extremely good.

(Examples A29 to A32) Preparation of whipped cream According to Table A4, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 9 (Example A29), Liquid deterioration odor inhibitor for emulsified food of Example 10 (Example A30), liquid deterioration odor inhibitor for emulsified food of Example 11 (Example A31), or powdery emulsified food of Example 12 100 parts by weight of an oil-in-water emulsified oil composition was prepared and whipped to obtain a whipped cream in the same manner as in Example A19, except that the deteriorated odor inhibitor (Example A32) was used. The resulting whipped cream was exposed to light at 5° C. for 2 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor were evaluated, and the results are shown in Table A4.

 

 

As is clear from Table A4, the presence or absence of hot water immersion treatment before heat treatment when obtaining mushroom extracts, components other than mushroom extract solids contained in deterioration odor inhibitors for emulsified foods, , Whipped cream in which the content of mushroom extract solids is in the range of 0.000001 to 0.025% by weight in the whole whipped cream (Example A19, 29 to 32) were all good in terms of change in color tone, original flavor of oil-in-water emulsified food, and deterioration odor after exposure to light for 2 days at 5°C.

(Examples A33 to 38) Preparation of whipped cream According to Table A5, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 13 (Example A33), Liquid deterioration odor inhibitor for emulsified food of Example 14 (Example A34), liquid deterioration odor inhibitor for emulsified food of Example 15 (Example A35), liquid deterioration odor inhibitor for emulsified food of Example 16 agent (Example A36), the liquid deterioration odor inhibitor for emulsified foods of Example 17 (Example A37), or the liquid deterioration odor inhibitor for emulsified foods of Example 18 (Example A38). prepared 100 parts by weight of an oil-in-water emulsified oil composition and whipped to obtain a whipped cream in the same manner as in Example A19. The resulting whipped cream was exposed to light at 5° C. for 2 days, and then evaluated for change in color tone, original flavor of the oil-in-water emulsified food, and deteriorated odor, and the results are shown in Table A5.

 

 

As is clear from Table A5, the whipped cream containing a degraded odor inhibitor for emulsified foods extracted from mushrooms selected from the group consisting of enokitake mushrooms, maitake mushrooms, Tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms. All of (Examples A19, 33 to 38) were evaluated for change in color tone after irradiation with light at 5° C. for 2 days, original flavor of oil-in-water emulsified food, and deterioration odor. In particular, the whipped creams (Examples A19 and A33) containing deterioration odor inhibitors for emulsified foods extracted from enokitake mushrooms or maitake mushrooms were evaluated as A, which was extremely good overall.

(Example A39) Production of Whipped Compound Cream According to the formulation in Table A6, 50 parts by weight of an oil-in-water emulsified oil composition was produced in the same manner as in Example A19. 50 parts by weight of the obtained oil-in-water emulsified oil composition and 50 parts by weight of fresh cream were blended to prepare 100 parts by weight of compound cream, which was whipped in the same manner as in Example A19 to obtain whipped compound cream. The resulting whipped compound cream was exposed to light at 5° C. for 2 days, and then evaluated for change in color tone, original flavor of the oil-in-water emulsified food, and deterioration odor, and the results are shown in Table A6.

 

 

(Comparative Example A8) Preparation of whipped compound cream According to Table A6, the same procedure as in Example A39 was performed except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended and the total amount was adjusted with water. , 100 parts by weight of compound cream was prepared and whipped to obtain a whipped compound cream. The resulting whipped compound cream was exposed to light at 5° C. for 2 days, and then evaluated for change in color tone, original flavor of the oil-in-water emulsified food, and deterioration odor, and the results are shown in Table A6.

(Reference example A2)
The whipped compound cream obtained in Comparative Example A8 was subjected to sensory evaluation immediately after production and before light irradiation. The results are shown in Table A6 as Reference Example A2, and compared with Example A39 and Comparative Example A8.

As is clear from Table A6, the whipped compound (Example A39) to which the deteriorated odor inhibitor for emulsified foods was added had a change in color tone after being irradiated with light at 5 ° C. for 2 days, and the original oil-in-water emulsified food The evaluation of flavor and deterioration odor was good. On the other hand, the whipped compound cream (Comparative Example A8) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after being irradiated with light, and the deterioration odor was felt. was E.

(Example A40) Preparation of whipped fresh cream According to Table A7, 99.9 parts by weight of fresh cream was blended with 0.1 part by weight of the liquid deterioration odor inhibitor for emulsified foods of Example 1, and the same as in Example A19. to obtain 100 parts by weight of whipped fresh cream. Table A7 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor after irradiating the whipped fresh cream obtained at 5° C. with light for 2 days.

 

 

(Comparative Example A9) Preparation of whipped fresh cream According to the composition of Table A7, except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not added and the total amount was adjusted with fresh cream, Example A40 and Similarly, 100 parts by weight of whipped fresh cream was obtained. Table A7 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor after irradiating the whipped fresh cream obtained at 5° C. with light for 2 days.

(Reference example A3)
The whipped fresh cream obtained in Comparative Example A9 was subjected to sensory evaluation immediately after production and before light irradiation. The results are shown in Table A7 as Reference Example A3, and compared with Example A40 and Comparative Example A9.

As is clear from Table A7, the fresh cream (Example A40) to which the deteriorated odor inhibitor for emulsified foods was added changed the color tone after being irradiated with light at 5 ° C. for 2 days, and the original oil-in-water emulsified food Evaluation of flavor and deterioration odor was good. On the other hand, the whipped fresh cream (Comparative Example A9) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after being irradiated with light, and the deterioration odor was felt. was E.

(Example A41) Preparation of mayonnaise According to the formulation in Table A8, the raw materials of the aqueous phase containing the liquid deterioration odor inhibitor for emulsified foods of Example 1 were put into a mixer bowl and mixed with a Hobart mixer (Hobart Japan Co., Ltd.). "N-50"), after stirring at a low speed for uniform mixing, rapeseed oil was added little by little, and finally stirred at a high speed to obtain 100 parts by weight of mayonnaise. 40 g of the obtained mayonnaise was filled in a transparent plastic container (50 mL) and stored at 5 ° C. for 60 days. The results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor are shown in Table A8. rice field.

 

 

(Example A42) Preparation of mayonnaise Same as Example A41 except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9 according to Table A8. to obtain 100 parts by weight of mayonnaise. The obtained mayonnaise was stored at 5° C. for 60 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor were evaluated, and the results are shown in Table A8.

(Comparative Example A10) Preparation of mayonnaise In accordance with the formulation of Table A8, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended, and the total amount was adjusted with water in the same manner as in Example A41. 100 parts by weight of mayonnaise was obtained. The obtained mayonnaise was stored at 5° C. for 60 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor were evaluated, and the results are shown in Table A8.

(Reference example A4)
The mayonnaise obtained in Comparative Example A10 was sensory evaluated immediately after production and before storage. The results are shown in Table A8 as Reference Example A4, and compared with Examples A41 to A42 and Comparative Example A10.

As is clear from Table A8, the mayonnaise (Examples A41 and 42) containing the deteriorated odor inhibitor for emulsified foods changed color even after being stored at 5 ° C. for 60 days, and the original flavor of the oil-in-water emulsified food , the deterioration odor evaluation was good. On the other hand, the mayonnaise (Comparative Example A10) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after storage, and the acidity was enhanced, and the deterioration odor was also felt. was E.

(Example A43) Preparation of flour paste According to the composition of Table A9, the mixture was heated to 50 ° C. while stirring and mixing the raw materials of the aqueous phase containing the liquid deterioration odor inhibitor for emulsified foods of Example 1 to make it uniform. The temperature was raised to 60° C., and an oil phase portion adjusted to 60° C. was added thereto and sufficiently stirred to preliminarily emulsify the raw material mixture. Thereafter, the raw material mixture was emulsified at a pressure of 5 MPa using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.). The emulsion thus obtained was sterilized at 72° C. for 5 minutes with a contherm scraping heat exchanger (manufactured by Alfa Laval), cooled to 60° C., and filled in a pillow bag. Thereafter, the mixture was cooled to room temperature or below with cold water at 5°C to obtain 100 parts by weight of flour paste. The obtained flour paste was stored at 5° C. for 300 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor were evaluated, and the results are shown in Table A9.

 

 

(Example A44) Preparation of flour paste According to Table A9, Example A43 and Example A43 were used except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9. Similarly, 100 parts by weight of flour paste was obtained. The obtained flour paste was stored at 5° C. for 300 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor were evaluated, and the results are shown in Table A9.

(Comparative Example A11) Preparation of flour paste According to the composition of Table A9, the same procedure as in Example A43 was performed except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended and the total amount was adjusted with water. , to obtain 100 parts by weight of flour paste. The obtained flour paste was stored at 5° C. for 300 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor were evaluated, and the results are shown in Table A9.

(Reference example A5)
The flour paste obtained in Comparative Example A11 was subjected to sensory evaluation immediately after production and before storage. The results are shown in Table A9 as Reference Example A5, and compared with Examples A43 to A44 and Comparative Example A11.

As is clear from Table A9, the flour pastes (Examples A43 and 44) containing deterioration odor inhibitors for emulsified foods changed color even after being stored at 5 ° C. for 300 days, and the original oil-in-water emulsified foods Evaluation of flavor and deterioration odor was good. On the other hand, the flour paste (Comparative Example A11), which did not contain the deterioration odor inhibitor for emulsified foods, lost the original flavor of the oil-in-water emulsified food after storage, and the deterioration odor was also felt, and the overall evaluation was E. rice field.

(Example A45) Preparation of ice cream According to the composition of Table A10, the mixture was heated to 60 ° C. while stirring and mixing the ingredients of the aqueous phase containing the liquid deterioration odor inhibitor for emulsified foods of Example 1 to make it uniform. When the temperature was raised to 65° C., a palm oil middle melting point portion adjusted to 65° C. was added, and pre-emulsification was performed at 65° C. for 15 minutes while sufficiently stirring and mixing. After that, it was sterilized at 85° C. for 2 minutes, homogenized with a homogenizer at a pressure of 12 MPa in the first stage and 4 MPa in the second stage, and then aged at 5° C. overnight to obtain an ice mix. The resulting ice mix was placed in a freezer (manufactured by Fushi Sangyo Co., Ltd.) and cooled to -5°C while stirring at 3s ^-1 to obtain 100 parts by weight of ice cream. The resulting ice cream was filled in a 146 mL paper pack and stored at −20° C. for 365 days. The results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor are shown in Table A10. .

 

 

(Example A46) Preparation of ice cream According to Table A10, Example A45 and Example A45 were used except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9. Similarly, 100 parts by weight of ice cream was obtained. Table A10 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor after the resulting ice cream was stored at −20° C. for 365 days.

(Comparative Example A12) Production of ice cream The same procedure as in Example A45 was performed, except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended and the total amount was adjusted with water according to the formulation in Table A10. , to obtain 100 parts by weight of ice cream. Table A10 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor after the resulting ice cream was stored at −20° C. for 365 days.

(Reference example A6)
The ice cream obtained in Comparative Example A12 was sensory evaluated immediately after production and before storage. The results are shown in Table A10 as Reference Example A6, and compared with Examples A45 to A46 and Comparative Example A12.

As is clear from Table A10, the ice creams (Examples A45 and 46) containing deterioration odor inhibitors for emulsified foods showed no change in color tone even after being stored at -20°C for 365 days. The evaluation of flavor and deterioration odor was good. On the other hand, the ice cream (Comparative Example A12) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after storage, and the deterioration odor was also felt, and the overall evaluation was D. rice field.

(Example A47) Preparation of yogurt According to the formulation in Table A11, milk, skim milk powder, sugar, the liquid deterioration odor inhibitor for emulsified foods of Example 1, and water were mixed until uniform, and after homogenization, the temperature was 95 ° C. 5 minutes of heat sterilization, cooled to 40 ° C., 0.0009 parts by weight of lactic acid bacteria starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis) was added, and fermentation was continued until pH 4.7. After that, the curd was pulverized through a 15-mesh filter, filled into a container for retail sale at 95 g, and cooled to 8°C in a refrigerator to obtain 100 parts by weight of yogurt. Table A11 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained yogurt at 5° C. for 21 days.

 

 

(Example A48) Preparation of yogurt Same as Example A47 except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9 according to Table A11. to obtain 100 parts by weight of yogurt. Table A11 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deteriorated odor after the yogurt was stored at 5° C. for 21 days.

(Comparative Example A13) Preparation of yogurt According to the composition of Table A11, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended, and the total amount was adjusted with water in the same manner as in Example A47. 100 parts by weight of yogurt was obtained. Table A11 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained yogurt at 5° C. for 21 days.

(Reference example A7)
The yogurt obtained in Comparative Example A13 was sensory evaluated immediately after production and before storage. The results are shown in Table A11 as Reference Example A7, and compared with Examples A47 to A48 and Comparative Example A13.

As is clear from Table A11, the yogurts (Examples A47 and 48) containing the deteriorated odor inhibitor for emulsified foods exhibited no change in color tone and the original flavor of oil-in-water emulsified foods even after being stored at 5°C for 21 days. , the deterioration odor evaluation was good. On the other hand, the yogurt (Comparative Example A13) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after storage, and the deterioration odor was also felt, and the overall evaluation was D. .

(Example A49) Preparation of milk beverage According to the formulation in Table A12, the liquid deterioration odor inhibitor for emulsified food of Example 1 is aseptically added to milk, mixed until uniform, and 100 parts by weight of milk beverage. got Table A12 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained milk beverage at 5°C for 21 days.

 

 

(Example A50) Preparation of milk beverage According to Table A12, Example A49 and Example A49 were used except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9. Similarly, 100 parts by weight of a milk drink was obtained. Table A12 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained milk beverage at 5°C for 21 days.

(Comparative Example A14) Preparation of Milk Beverage In accordance with the formulation in Table A12, the same procedure as in Example A49 was performed except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended and the total amount was adjusted with water. , to obtain 100 parts by weight of milk drink. Table A12 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained milk beverage at 5°C for 21 days.

(Reference example A8)
The milk beverage obtained in Comparative Example A14 was sensory evaluated immediately after production and before storage. The results are shown in Table A12 as Reference Example A8, and compared with Examples A49 to A50 and Comparative Example A14.

As is clear from Table A12, the milk beverages (Examples A49 and 50) containing the deteriorated odor inhibitor for emulsified foods changed color even after being stored at 5 ° C. for 21 days, and the original oil-in-water emulsified food Evaluation of flavor and deterioration odor was good. On the other hand, the milk beverage (Comparative Example A14), which did not contain the deterioration odor inhibitor for emulsified foods, had a change in color tone, lost the original flavor of the oil-in-water emulsified food after storage, and had a deterioration odor. Overall evaluation was E.

(Example A51) Preparation of soymilk According to the formulation in Table A13, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was aseptically added to soymilk and mixed until uniform to obtain 100 parts by weight of soymilk. rice field. Table A13 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained soymilk at 55° C. for 10 days.

 

 

(Example A52) Preparation of soy milk Same as Example A51 except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9 according to Table A13. to obtain 100 parts by weight of soymilk. Table A13 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained soymilk at 55° C. for 10 days.

(Comparative Example A15) Preparation of soymilk In the same manner as in Example A51, except that the liquid deterioration odor inhibitor for emulsified food of Example 1 was not blended and the total amount was adjusted with water according to the formulation in Table A13, 100 parts by weight of soy milk was obtained. Table A13 shows the results of evaluating the change in color tone, the original flavor of the oil-in-water emulsified food, and the deterioration odor after storing the obtained soymilk at 55° C. for 10 days.

(Reference example A9)
The soymilk obtained in Comparative Example A15 was sensory evaluated immediately after production and before storage. The results are shown in Table A13 as Reference Example A9, and compared with Examples A51 to A52 and Comparative Example A15.

As is clear from Table A13, the soymilk (Examples A51 and 52) containing the deteriorated odor inhibitor for emulsified food exhibited no change in color tone and the original flavor of the oil-in-water emulsified food even after being stored at 55°C for 10 days. , the deterioration odor evaluation was good. On the other hand, the soymilk (Comparative Example A15) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the oil-in-water emulsified food after storage, and the deterioration odor was also felt, and the overall evaluation was E. .

(Example A53) Preparation of cheese filling According to the composition of Table A14, minced cheddar cheese, citric acid and sodium polyphosphate as molten salts were added to a cutter mixer (manufactured by Stephan) for 25 ± 8.3 s. Stir at ^-1 until the whole is homogeneous, then add the remaining raw materials and stir further at ^-1 for 25 ± 8.3s until the whole is homogeneous, then directly steam (steam pressure 0.25 ± 0 After the temperature was raised to 85 to 130° C. at 0.05 MPa), the mixture was cooled to 60° C. and filled and packaged. After filling, it was cooled to 25°C to obtain cheese filling. Incidentally, the final water content was adjusted by the vapor pressure. The resulting cheese filling was stored at 55° C. for 14 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food (cheese filling), and the deterioration odor were evaluated, and the results are shown in Table A14.

(Comparative Example A16) Preparation of cheese filling In accordance with the formulation of Table A14, the same procedure as in Example A53 was performed except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended and the total amount was adjusted with water. , got the cheese filling. The resulting cheese filling was stored at 55° C. for 14 days, and then the change in color tone, the original flavor of the oil-in-water emulsified food (cheese filling), and the deterioration odor were evaluated, and the results are shown in Table A14.

(Reference example A10)
The cheese filling obtained in Comparative Example A16 was stored at 25 ° C. for 1 day immediately after production and then subjected to sensory evaluation. The results are shown in Table A14 as Reference Example A10, and compared with Example A53 and Comparative Example A16.

As is clear from Table A14, the cheese filling (Example A53) containing the degraded odor inhibitor for emulsified foods changed color tone even after being stored at 55 ° C. for 14 days, the original flavor of oil-in-water emulsified foods, The evaluation of deterioration odor was good. On the other hand, the cheese filling (Comparative Example A16), which did not contain the deterioration odor inhibitor for emulsified foods, lost the original flavor of the oil-in-water emulsified food after storage, and the deterioration odor was also felt, and the overall evaluation was E. rice field.

(Production Example 1) Preparation of transesterified oil A Palm kernel olein (manufactured by Kaneka Corporation): 26 parts by weight, palm oil (manufactured by Kaneka Corporation): 69 parts by weight, palm stearin (manufactured by Kaneka Corporation): 5 parts by weight Mixed and dehydrated at 90° C. under vacuum. Sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.30 parts by weight was added thereto, a random transesterification reaction was carried out at 90° C. under a nitrogen stream for 30 minutes, water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added and stirred under reduced pressure.

(Production Example 2) Preparation of transesterified oil B Hyercin hardened rapeseed oil (manufactured by Kaneka Co., Ltd.): 50 parts by weight and coconut oil (manufactured by Kaneka Co., Ltd.): 50 parts by weight are mixed and dehydrated at 90 ° C. under vacuum. gone. Sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.30 parts by weight was added thereto, a random transesterification reaction was carried out at 90° C. under a nitrogen stream for 30 minutes, water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added, stirred under reduced pressure, and after 20 minutes, the entire amount was filtered to obtain transesterified fat B.

(Production Example 3) Preparation of transesterified fat of palm stearin Palm stearin (manufactured by Kaneka Corporation): 100 parts by weight of palm stearin was dehydrated at 90°C under vacuum. Sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.20 parts by weight was added thereto, and random transesterification was carried out at 90°C under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was washed with water. Next, 2.0 parts by weight of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added, stirred under reduced pressure, and after 20 minutes the whole was filtered to obtain transesterified oil of palm stearin.

(Example B19) Preparation of margarine After preparing the oil phase and the water phase according to the formulation in Table B1, the temperature of the oil phase was adjusted to 70°C, and then the temperature of the water phase was adjusted to 60°C. was added and mixed by stirring with a propeller mixer to form an emulsion. After that, the mixture was kneaded with a rapid cooling kneading device to obtain margarine. The obtained margarine was stored at 10° C. for 220 days, and then the change in color tone, the original flavor of the water-in-oil emulsified food, and the deteriorated odor were evaluated, and the results are shown in Table B1.

 

 

(Examples B20 and 21, Comparative Example B4) Preparation of margarine According to the formulation of B1, 0.10 parts by weight of the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to 0.01 parts by weight (Example B20), 1.5 parts by weight (Example B21), or no addition (Comparative Example B4), and a margarine was obtained in the same manner as in Example B19, except that the total amount was adjusted with water. The obtained margarine was stored at 10° C. for 220 days, and then the change in color tone, the original flavor of the water-in-oil emulsified food, and the deteriorated odor were evaluated, and the results are shown in Table B1.

(Examples B22 to B24) Preparation of margarine According to the formulation in Table B1, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 2 (Example B22), Same as Example B19, except that the liquid deterioration odor inhibitor for emulsified foods of Example 3 (Example B23) or the liquid deterioration odor inhibitor for emulsified foods of Example 4 (Example B24) was used. and got margarine. The obtained margarine was stored at 10° C. for 220 days, and then the change in color tone, the original flavor of the water-in-oil emulsified food, and the deteriorated odor were evaluated, and the results are shown in Table B1.

(Reference example B1)
The margarine obtained in Comparative Example B4 was sensory evaluated immediately after production and before storage. The results are shown in Table B1 as Reference Example B1, and compared with Examples B19 to B24 and Comparative Example B4.

As is clear from Table B1, all the margarines (Examples B19 to B24) having a mushroom extract solid content in the range of 0.000001 to 0.025% by weight based on the total margarine had 220% at 10°C. The change in color after storage for days, the original flavor of the water-in-oil emulsified food, and the deterioration odor were evaluated as good.

On the other hand, the margarine (Comparative Example B4), which did not contain the deterioration odor inhibitor for emulsified foods, lost the original flavor of the water-in-oil emulsified food after being stored at 10 ° C. for 220 days, and the deterioration odor was felt. The evaluation was E.

In addition, margarines (Examples B19 to B19 to B24) containing deterioration odor inhibitors for emulsified foods obtained from a mixture having a weight ratio of mushrooms (enokitake mushroom)/solvent (alkaline water) in the range of 0.05 to 10, In each case, the evaluation of change in color tone, original flavor of water-in-oil emulsified food, and deterioration odor after storage at 10°C for 220 days was good.

(Examples B25 and 26, Comparative Examples B5-7) Preparation of margarine According to Table B2, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 5 (implementation Example B25), liquid deterioration odor inhibitor for emulsified food of Example 6 (Example B26), liquid deterioration odor inhibitor for emulsified food of Comparative Example 1 (Comparative Example B5), liquid emulsified food of Comparative Example 2 Margarine was obtained in the same manner as in Example B19, except that the deterioration odor inhibitor for food (Comparative Example B6) or the liquid deterioration odor inhibitor for emulsified foods of Comparative Example 3 (Comparative Example B7) was used. Table B2 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the margarine obtained was stored at 10° C. for 220 days.

 

 

As is clear from Table B2, the heat treatment conditions during extraction are 100 to 150 ° C., the pressure is 0.05 to 0.3 MPa, and the spoiled odor inhibitor for emulsified foods is used for 0.2 to 5 hours. The blended margarines (Examples B19, 25 and 26) were all evaluated as good in terms of change in color tone, original flavor of water-in-oil emulsified food, and deterioration odor after being stored at 10°C for 220 days.

On the other hand, the margarine (Comparative Example B5) containing a deterioration odor inhibitor for emulsified foods with a low heating temperature of 80 ° C. during extraction loses the original flavor of the emulsified food after being stored at 10 ° C. for 220 days, and the deterioration odor is lost. It was felt, and the comprehensive evaluation was D. In addition, the margarine (Comparative Example B6) containing a degraded odor inhibitor for emulsified foods with a low extraction pressure of 0 MPa lost the original flavor of the water-in-oil emulsified food after being stored at 10 ° C. for 220 days, and deteriorated. An odor was sensed, and the overall evaluation was D. Furthermore, the margarine (Comparative Example B7) containing a degraded odor inhibitor for emulsified foods with a short extraction time of 0.05 hours lost the original flavor of water-in-oil emulsified foods after being stored at 10 ° C. for 220 days. A deterioration odor was felt, and the comprehensive evaluation was D.

(Examples B27 and 28) Preparation of margarine According to Table B2, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 7 (Example B27), or Margarine was obtained in the same manner as in Example B19, except that the liquid deterioration odor inhibitor for emulsified foods of Example 8 (Example B28) was used. Table B2 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the margarine obtained was stored at 10° C. for 220 days.

As is clear from Table B2, the margarines (Examples B19, 27 and 28) containing deterioration odor inhibitors for emulsified foods using alkaline water or water as a solvent during extraction were all stored at 10°C for 220 days. The change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor were evaluated as good. In particular, the margarine (Example B19) blended with the deterioration odor inhibitor for emulsified foods using alkaline water containing no ethanol as a solvent for extraction was rated as A, which was extremely good.

(Examples B29 to B32) Preparation of margarine According to the formulation in Table B3, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 9 (Example B29), Liquid deterioration odor inhibitor for emulsified food of Example 10 (Example B30), liquid deterioration odor inhibitor for emulsified food of Example 11 (Example B31), or powdery emulsified food of Example 12 Margarine was obtained in the same manner as in Example B19, except that the deteriorated odor inhibitor (Example B32) was used. Table B3 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the margarine obtained was stored at 10° C. for 220 days.

 

 

As is clear from Table B3, the presence or absence of hot water immersion treatment before heat treatment when obtaining mushroom extracts, components other than mushroom extract solids contained in deterioration odor inhibitors for emulsified foods, , Margarines in which the content of mushroom extract solids is in the range of 0.000001 to 0.025% by weight in the whole margarine, regardless of the properties of the deterioration odor inhibitor for emulsified foods (Examples B19, 29 to 32) All of them were good in terms of change in color tone, original flavor of water-in-oil emulsified food, and deteriorated odor after storage at 10°C for 220 days.

(Examples B33 to B38) Preparation of margarine According to the formulation in Table B4, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was added to the liquid deterioration odor inhibitor for emulsified foods of Example 13 (Example B33), Liquid deterioration odor inhibitor for emulsified food of Example 14 (Example B34), liquid deterioration odor inhibitor for emulsified food of Example 15 (Example B35), liquid deterioration odor inhibitor for emulsified food of Example 16 agent (Example B36), the liquid deterioration odor inhibitor for emulsified foods of Example 17 (Example B37), or the liquid deterioration odor inhibitor for emulsified foods of Example 18 (Example B38). obtained margarine in the same manner as in Example B19. Table B4 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the margarine obtained was stored at 10° C. for 220 days.

 

 

As is clear from Table B4, mushrooms are selected from the group consisting of enokitake mushrooms, maitake mushrooms, Tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms. Examples B19, 33 to 38) were all good in terms of change in color tone, original flavor of water-in-oil emulsified food, and deterioration odor after storage at 10° C. for 220 days. In particular, the margarines (Examples B19 and B33) containing deterioration odor inhibitors for emulsified foods extracted from enokitake mushrooms or maitake mushrooms were evaluated as A, which was extremely good.

(Example B39) Preparation of compound margarine According to the composition of Table B5, 100 parts by weight of compound margarine containing 50% by weight of butter was obtained in the same manner as in Example B19. The resulting compound margarine was stored at 10° C. for 220 days, and then evaluated for change in color tone, original flavor of the water-in-oil emulsified food, and deterioration odor, and the results are shown in Table B5.

 

 

(Example B40) Preparation of compound margarine According to the formulation in Table B5, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9. A compound margarine was obtained in analogy to Example B39. The resulting compound margarine was stored at 10° C. for 220 days, and then evaluated for change in color tone, original flavor of the water-in-oil emulsified food, and deterioration odor, and the results are shown in Table B5.

(Comparative Example B8) Preparation of compound margarine In the same manner as in Example B39, except that the liquid deterioration odor inhibitor for emulsified foods of Example 1 was not blended and the total amount was adjusted with water according to the formulation in Table B5. , obtained compound margarine. The resulting compound margarine was stored at 10° C. for 220 days, and then evaluated for change in color tone, original flavor of the water-in-oil emulsified food, and deterioration odor, and the results are shown in Table B5.

(Reference example B2)
The compound margarine obtained in Comparative Example B8 was sensory evaluated immediately after production and before storage. The results are shown in Table B5 as Reference Example B2, and compared with Examples B39 and 40 and Comparative Example B8.

As is clear from Table B5, the compound margarines (Examples B39 and 40) to which the deteriorated odor inhibitor for emulsified food was added both changed color after being stored at 10 ° C. for 220 days, and the water-in-oil type emulsified food The original flavor and deterioration odor were evaluated as good. On the other hand, the compound margarine (Comparative Example B8) that did not contain the deterioration odor inhibitor for emulsified foods lost the original flavor of the water-in-oil emulsified food after being stored at 10°C for 220 days, and the deterioration odor was felt. Overall evaluation was E.

(Example B41) Preparation of French dressing According to the formulation in Table B6, the raw materials of the aqueous phase containing the liquid deterioration odor inhibitor for emulsified foods of Example 1 were put into a mixer bowl and mixed with a Hobart mixer (Hobart Japan Co., Ltd.). ) manufactured by "N-50"), and mixed by stirring at a low speed so as to be uniform, olive oil was added little by little, and finally stirred at a medium speed to obtain 100 parts by weight of French dressing. The resulting French dressing was sterilized by heating at 75°C for 2 minutes and stored at 25°C for 365 days. The results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deteriorated odor are shown in Table B6. .

 

 

(Example B42) Preparation of French dressing According to the formulation in Table B6, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9. A French dressing was obtained analogously to Example B41. The resulting French dressing was sterilized by heating at 75°C for 2 minutes and stored at 25°C for 365 days. The results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deteriorated odor are shown in Table B6. .

(Comparative Example B9) Preparation of French Dressing A French dressing was obtained in the same manner as in Example B41, except that water was used as the liquid deterioration odor inhibitor for emulsified foods in Example 1 according to the formulation in Table B6. The resulting French dressing was sterilized by heating at 75°C for 2 minutes and stored at 25°C for 365 days. The results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deteriorated odor are shown in Table B6. .

(Reference example B3)
Regarding the French dressing obtained in Comparative Example B9, the results of sensory evaluation immediately after production and before storage are shown in Table B6 as Reference Example B3, and compared with Examples B41, 42 and Comparative Example B9.

As is clear from Table B6, the French dressings (Examples B41 and 42) to which the deteriorated odor inhibitor for emulsified food was added changed the color tone after storage at 25 ° C. for 365 days, and the water-in-oil emulsified food The original flavor and deterioration odor were evaluated as good. On the other hand, the French dressing (Comparative Example B9), which did not contain the deterioration odor inhibitor for emulsified foods, lost the original flavor of the water-in-oil emulsified food after being stored at 25 ° C. for 365 days, and the deterioration odor was felt. Overall evaluation was E.

(Example B43) Preparation of Butter Cream According to the composition shown in Table B7, the deterioration odor inhibitor for emulsified foods of Example 1 was added to butter adjusted to room temperature and whipped using a Hobart mixer until it became white. A mixture of sterilized whole eggs and granulated sugar which had been warmed and whipped to 55° C. was added little by little and mixed to obtain butter cream. Table B7 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the resulting butter cream was stored at 20° C. for 18 days.

 

 

(Example B44) Preparation of butter cream According to the formulation in Table B7, the liquid deterioration odor inhibitor for emulsified foods of Example 1 was changed to the liquid deterioration odor inhibitor for emulsified foods of Example 9. A butter cream was obtained analogously to Example B43. Table B7 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the resulting butter cream was stored at 20° C. for 18 days.

(Comparative Example B10) Preparation of Butter Cream A butter cream was obtained in the same manner as in Example B43 according to the composition of Table B7, except that water was used as the liquid deterioration odor inhibitor for emulsified foods in Example 1. Table B7 shows the results of evaluating the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor after the resulting butter cream was stored at 20° C. for 18 days.

(Reference example B4)
The butter cream obtained in Comparative Example B10 was sensory evaluated immediately after production and before storage. The results are shown in Table B7 as Reference Example B4, and compared with Examples B43 and 44 and Comparative Example B10.

As is clear from Table B7, the butter creams (Examples B43 and 44) to which the deterioration odor inhibitor for emulsified food was added changed the color tone after storage at 20 ° C. for 18 days, and the water-in-oil emulsified food The original flavor and deterioration odor were evaluated as good. On the other hand, the butter cream (Comparative Example B10), which did not contain the deterioration odor inhibitor for emulsified foods, lost the original flavor of the water-in-oil emulsified food after being stored at 20°C for 18 days, and the deterioration odor was felt. Overall evaluation was E.

(Example B45) Preparation of Cookie According to the composition of Table B8, refined sugar was added to the water-in-oil type emulsified food (margarine) of Example B19, kneaded at low speed using a Hobart mixer, and then whipped at medium speed. Furthermore, sterilized whole eggs with baking soda dissolved therein were added, stirred at low speed to emulsify, then soft flour was added and mixed at medium speed to prepare cookie dough. The prepared cookie dough was cooled at 5° C. for 2 hours and molded into a 4 cm diameter and 5 mm thick piece. The molded cookie dough was baked in an oven (“Camel” manufactured by Kotobuki Baking Machine Co., Ltd.) to obtain cookies. The obtained cookies were stored at 50° C. for 30 days, and then evaluated for change in color tone, original flavor of food (cookies), and deterioration odor, and the results are shown in Table B8.

 

 

(Example B46) Preparation of cookies According to the formulation in Table B8, except that the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (margarine) of Example B29, Examples Cookies were obtained in the same manner as B45. The obtained cookies were stored at 50° C. for 30 days, and then evaluated for change in color tone, original flavor of food (cookies), and deterioration odor, and the results are shown in Table B8.

(Comparative Example B11) Preparation of cookies According to the formulation in Table B8, the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (margarine) of Comparative Example B4. Cookies were obtained in the same manner as B45. The obtained cookies were stored at 50° C. for 30 days, and then evaluated for change in color tone, original flavor of food (cookies), and deterioration odor, and the results are shown in Table B8.

(Reference example B5)
The cookies obtained in Comparative Example B11 were sensory evaluated immediately after production and before storage. The results are shown in Table B8 as Reference Example B5, and compared with Examples B45 and 46 and Comparative Example B11.

As is clear from Table B8, the cookies (Examples B45 and 46) using the water-in-oil type emulsified food (margarine: Examples B19 and 29) containing the deteriorated odor inhibitor for emulsified food were both After storage for 30 days at , the color change, the original flavor of the food (cookie), and the deterioration odor were evaluated as good. On the other hand, the cookie (Comparative Example B11) using a water-in-oil emulsified food (margarine: Comparative Example B4) that does not contain a deterioration odor inhibitor for emulsified food was stored at 50 ° C. for 30 days, and then the original food (cookie) The overall evaluation was D because the flavor was impaired and a deterioration smell was felt.

(Example B47) Preparation of cookies According to the formulation in Table B9, the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (compound margarine) of Example B39. A cookie was obtained analogously to Example B45. The obtained cookies were stored at 50° C. for 30 days, and then evaluated for change in color tone, original flavor of food (cookies), and deterioration odor, and the results are shown in Table B9.

 

 

(Example B48) Preparation of cookies According to the formulation in Table B9, the water-in-oil type emulsified food (compound margarine) of Example B39 was changed to the water-in-oil type emulsified food (compound margarine) of Example B40. A cookie was obtained in the same manner as in Example B47. The obtained cookies were stored at 50° C. for 30 days, and then evaluated for change in color tone, original flavor of food (cookies), and deterioration odor, and the results are shown in Table B9.

(Comparative Example B12) Preparation of cookies According to the formulation in Table B9, the water-in-oil emulsified food (compound margarine) of Example B39 was
A cookie was obtained in the same manner as in Example B47, except that the water-in-oil type emulsified food (compound margarine) of Comparative Example B8 was used. The obtained cookies were stored at 50° C. for 30 days, and then evaluated for change in color tone, original flavor of food (cookies), and deterioration odor, and the results are shown in Table B9.

(Reference example B6)
The cookies obtained in Comparative Example B12 were subjected to sensory evaluation immediately after production and before storage. The results are shown in Table B9 as Reference Example B6, and compared with Examples B47 and 48 and Comparative Example B12.

As is clear from Table B9, cookies (Examples B47 and 48) using a water-in-oil emulsified food (compound margarine: Examples B39 and 40) containing a deterioration odor inhibitor for emulsified food are both 50 After 30 days of storage at ° C., the change in color tone, the original flavor of the food (cookie), and the deterioration odor were evaluated as good. On the other hand, a cookie (Comparative Example B12) using a water-in-oil emulsified food (compound margarine: Comparative Example B8) that does not contain a deterioration odor inhibitor for emulsified food was stored at 50 ° C. for 30 days, and then the food (cookie) was originally The flavor of the product was impaired, and a deteriorated odor was felt, and the overall evaluation was D.

(Example B49) Preparation of pound cake According to the formulation in Table B10, add white sugar to the water-in-oil type emulsified food (margarine) of Example B19, knead at a low speed using a Hobart mixer, and add 5 sterilized whole eggs. The mixture was added in batches and stirred at low speed to emulsify, then soft flour and baking powder were added and mixed at low speed to obtain a pound cake dough. The obtained pound cake dough was poured into a mold and baked in an oven to obtain a pound cake. The resulting pound cake was exposed to light at 20° C. at 10,000 Lx for 16 days, and then the change in color tone, the original flavor of the food (pound cake), and the deterioration odor were evaluated, and the results are shown in Table B10.

 

 

(Example B50) Preparation of pound cake According to the formulation of Table B10, the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (margarine) of Example B29. A pound cake was obtained in analogy to example B49. The resulting pound cake was exposed to light at 20° C. for 16 days, and then the change in color tone, the original flavor of the food (pound cake), and the deterioration odor were evaluated, and the results are shown in Table B10.

(Comparative Example B13) Preparation of pound cake According to the formulation in Table B10, the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (margarine) of Comparative Example B4. A pound cake was obtained in analogy to Example B49. The resulting pound cake was exposed to light at 20° C. for 16 days, and then the change in color tone, the original flavor of the food (pound cake), and the deterioration odor were evaluated, and the results are shown in Table B10.

(Reference example B7)
The pound cake obtained in Comparative Example B13 was sensory evaluated immediately after production and before storage. The results are shown in Table B10 as Reference Example B7, and compared with Examples B49 and 50 and Comparative Example B13.

As is clear from Table B10, the pound cakes (Examples B49 and 50) using the water-in-oil type emulsified food (margarine: Examples B19 and 29) containing the degraded odor inhibitor for emulsified food both After storage at 20° C. for 16 days under irradiation, the color tone change, the original flavor of the food (pound cake), and the deterioration odor were evaluated as good. On the other hand, a pound cake (Comparative Example B13) using a water-in-oil emulsified food (margarine: Comparative Example B4) that does not contain a deterioration odor inhibitor for emulsified foods was stored at 20 ° C. for 16 days under light irradiation. (Pound cake) The original flavor was lost, and a deterioration smell was felt, and the overall evaluation was D.

(Example B51) Preparation of brioche According to the formulation in Table B11, put semi-strong flour, white sugar, sterilized whole egg, salt, skim milk powder, and dry yeast into a mixer bowl, knead using a Hobart mixer, and then Example B19. The water-in-oil type emulsified food (margarine) was added little by little and further kneaded with a Hobart mixer to obtain a brioche dough. The resulting brioche dough was fermented at 28°C for 1 hour, degassed and aged at 5°C overnight. The rested dough was shaped and fermented for an additional hour at 28°C. The fermented brioche dough was baked in an oven to obtain a brioche. The resulting brioche was exposed to light at 20° C. for 3 days, and then evaluated for change in color tone, original flavor of the food (brioche), and deterioration odor, and the results are shown in Table B11.

(Example B52) Preparation of brioche According to the formulation of Table B11, except that the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (margarine) of Example B29, Examples A brioche was obtained analogously to B51. The resulting brioche was exposed to light at 20° C. for 3 days, and then evaluated for change in color tone, original flavor of the food (brioche), and deterioration odor, and the results are shown in Table B11.

(Comparative Example B14) Preparation of pound cake According to the formulation of Table B11, the water-in-oil type emulsified food (margarine) of Example B19 was changed to the water-in-oil type emulsified food (margarine) of Comparative Example B4. A brioche was obtained analogously to Example B51. The resulting brioche was exposed to light at 20° C. for 3 days, and then evaluated for change in color tone, original flavor of the food (brioche), and deterioration odor, and the results are shown in Table B11.

(Reference example B8)
The brioche obtained in Comparative Example B14 was subjected to sensory evaluation immediately after production and before storage. The results are shown in Table B11 as Reference Example B8, and compared with Examples B51 and 52 and Comparative Example B14.

As is clear from Table B11, both brioches (Examples B51 and 52) using water-in-oil emulsified foods (margarine: Examples B19 and 29) containing deterioration odor inhibitors for emulsified foods were irradiated with light. Lower, evaluation of change in color after storage at 20° C. for 3 days, original flavor of food (brioche), and deterioration odor was good. On the other hand, the brioche (Comparative Example B14) using a water-in-oil emulsified food (margarine: Comparative Example B4) that does not contain a deterioration odor inhibitor for emulsified foods was stored at 20 ° C. for 3 days under light irradiation, and then the food ( Brioche) The original flavor was lost, and a deterioration smell was felt, and the overall evaluation was D.

(Example B53) Preparation of roll-in margarine According to the composition of Table B12, after preparing the oil phase and the water phase, the temperature of the oil phase was adjusted to 70 ° C., and the water adjusted to 60 ° C. The phases were added and mixed by stirring with a propeller mixer to form an emulsified liquid. Thereafter, the mixture was quenched and kneaded using a quenching and kneading device, then butter adjusted to 30° C. was added and kneaded, and then introduced into a molding device to obtain a roll-in margarine. The obtained roll-in margarine was stored at 10° C. for 220 days, and then the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor were evaluated, and the results are shown in Table B12.

(Comparative Example B15) Preparation of roll-in margarine According to the composition of Table B12, the same procedure as in Example B53 was performed except that the total amount was adjusted with water without adding the liquid deterioration odor inhibitor for emulsified foods of Example 1. and got a roll-in margarine. The obtained roll-in margarine was stored at 10° C. for 220 days, and then the change in color tone, the original flavor of the water-in-oil emulsified food, and the deterioration odor were evaluated, and the results are shown in Table B12.

(Reference example B9)
The roll-in margarine obtained in Comparative Example B15 was sensory evaluated immediately after production and before storage. The results are shown in Table B12 as Reference Example B9, and compared with Example B53 and Comparative Example B15.

As is clear from Table B12, the roll-in margarine (Example B53) to which the deteriorated odor inhibitor for emulsified food was added changed the color after storage at 10 ° C. for 220 days, and the original flavor of the water-in-oil emulsified food , the deterioration odor evaluation was good. On the other hand, the roll-in margarine (Comparative Example B15), which did not contain the deterioration odor inhibitor for emulsified foods, lost the original flavor of the water-in-oil emulsified food after being stored at 10°C for 220 days, and the deterioration odor was felt. , the overall evaluation was D.

(Example B54) Production of croissants According to the formulation in Table B13, the raw materials for medium dough were put into a bowl and mixed with a vertical mixer "HPI-20M" (manufactured by Kanto Blender Industry Co., Ltd.) for 4 minutes at low speed and 1 minute at medium speed. After mixing to prepare a sponge dough, the mixture was stored at 24±1° C. for 4 hours for fermentation. Mix the medium dough after fermentation and the main kneading ingredients other than the medium dough with a vertical mixer "HPI-20M" (manufactured by Kanto Kokoki Kogyo Co., Ltd.) for 3 minutes at low speed and 12 minutes at medium speed, and the dough temperature is 20 ± 1. °C of this kneading dough was obtained. After the obtained main kneading dough was cooled to 10° C., the roll-in margarine of Example B53 was folded into the dough once by folding it in three and once by folding it in two. After cooling to 10° C. again, it was folded once in four, and an isosceles triangle with a size of 40±1 g was cut out and molded into a croissant shape. After fermenting the molded dough for 30 minutes at a temperature of 27 ° C. and a humidity of 70%, it is quickly frozen at -35 ° C. for 60 minutes to produce a frozen bread dough in which detramp layers and roll-in margarine layers are alternately laminated. got The obtained frozen bread dough was stored in a freezer at -20°C for 90 days, then thawed for 30 minutes at a temperature of 20°C and a humidity of 60%, and was placed in a 190°C deck oven "Prince III" (Fujisawa Maruzen Co., Ltd.) was baked for 23 minutes to obtain a croissant. Table B13 shows the results of evaluating the original flavor and deterioration odor of the obtained croissant as a food product (croissant).

(Comparative Example B16) Production of croissant Frozen bread dough was obtained in the same manner as in Example B54, except that the roll-in margarine of Comparative Example B15 was folded in instead of the roll-in margarine of Example B53 according to the composition of Table B13. , -20°C freezer for 90 days, then thawed and baked to obtain croissants. Table B13 shows the results of evaluating the original flavor and deterioration odor of the obtained croissant as a food product (croissant).

(Reference Example B10) Preparation of croissant The croissant obtained by baking the croissant dough obtained in Comparative Example B15 without storing in a freezer at -20 ° C. was sensory evaluated. The results are shown in Table B13 as Reference Example B10. Example B54 and Comparative Example B16 were compared as indicated.

As is clear from Table B13, a water-in-oil emulsified food (roll-in margarine: Example B53) containing a deterioration odor inhibitor for emulsified food was used, stored at -20 ° C. for 90 days, and then baked. The resulting croissant (Example B54) was evaluated to be good in terms of the original flavor and deterioration odor of the food (croissant). On the other hand, a croissant obtained by using a water-in-oil emulsified food (roll-in margarine: Comparative Example B15) that does not contain a deterioration odor inhibitor for emulsified food, stored at -20 ° C. for 90 days, and then baked (Comparative Example In B16), the original flavor of the food (croissant) was lost, and a deteriorated odor was felt, and the overall evaluation was E.

Claims (10)

A deterioration odor inhibitor for emulsified foods,
Containing 0.05 to 100% by weight of the solid content contained in the mushroom extract in the entire deterioration odor inhibitor for emulsified foods,
The mushroom extract is a mixture of mushrooms (wet weight) / alkaline water or water (weight ratio) of 0.05 to 10 at 100 to 150 ° C. and a pressure of 0.05 to 0.3 MPa. , a deterioration odor inhibitor for emulsified foods, which is an extract obtained by removing the extraction residue after being heat-treated for 0.2 to 5 hours. The deteriorated odor inhibitor for emulsified foods according to claim 1, wherein the mushrooms are at least one kind selected from the group consisting of enokitake mushrooms, maitake mushrooms, Tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms. The deterioration odor inhibitor for emulsified foods according to claim 1 or 2, wherein the emulsified foods are oil-in-water emulsified foods. The deterioration odor inhibitor for emulsified foods according to claim 1 or 2, wherein the emulsified foods are water-in-oil type emulsified foods. The emulsified food containing the deteriorated odor inhibitor for emulsified food according to any one of claims 1 to 4, wherein the content of solids contained in the mushroom extract is 0.000001 to 0.0001 to 0.000001 in the whole emulsified food. 025% by weight, an emulsified food. A food using the emulsified food according to claim 5. Mushrooms and alkaline water or water are mixed so that the mushrooms (wet weight) / alkaline water or water (weight ratio) is 0.05 to 10 to obtain a mixture, and the mixture is heated at 100 to 150 ° C. , heat treatment at a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, and then remove the extraction residue. The method for producing a deterioration odor inhibitor for emulsified foods according to claim 7, wherein the emulsified foods are oil-in-water emulsified foods. The method for producing a deterioration odor inhibitor for emulsified foods according to claim 7, wherein the emulsified foods are water-in-oil type emulsified foods. Mushrooms and alkaline water or water are mixed so that the mushrooms (wet weight) / alkaline water or water (weight ratio) is 0.05 to 10 to obtain a mixture, and the mixture is heated at 100 to 150 ° C. , at a pressure of 0.05 to 0.3 MPa, after heat treatment for 0.2 to 5 hours, the extraction residue is removed to obtain a deterioration odor inhibitor for emulsified foods,
Before homogenizing and emulsifying the deteriorated odor inhibitor for emulsified food so that the content of solids contained in the mushroom extract is 0.000001 to 0.025% by weight in the whole emulsified food A method for producing an emulsified food containing a deterioration odor inhibitor for emulsified food, comprising mixing with the raw materials of the aqueous phase and/or oil phase of the emulsified food, followed by homogenization and emulsification.