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WO2018037927A1 - Composition qui supprime une odeur déplaisante de produits alimentaires - Google Patents

Composition qui supprime une odeur déplaisante de produits alimentaires Download PDF

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Publication number
WO2018037927A1
WO2018037927A1 PCT/JP2017/029024 JP2017029024W WO2018037927A1 WO 2018037927 A1 WO2018037927 A1 WO 2018037927A1 JP 2017029024 W JP2017029024 W JP 2017029024W WO 2018037927 A1 WO2018037927 A1 WO 2018037927A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
milk
oil
mass
food
Prior art date
Application number
PCT/JP2017/029024
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English (en)
Japanese (ja)
Inventor
美咲 辻
隆宏 徳地
雅博 井上
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2018535596A priority Critical patent/JP6979954B2/ja
Publication of WO2018037927A1 publication Critical patent/WO2018037927A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/04—Making thereof from butter oil or anhydrous butter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Definitions

  • the present invention relates to a composition for suppressing an unpleasant odor of food and a method for suppressing an unpleasant odor of food.
  • Fisheries such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These polyunsaturated fatty acids are attracting attention because of their various physiological activities.
  • marine products such as fish have a peculiar unpleasant odor (fish odor) that is considered to be derived from these highly unsaturated fatty acids and lower amines. For this reason, fish odor is a problem in foods containing fishery products such as fish.
  • Patent Document 1 Japanese Patent Laid-Open No. 2001-131575 proposes masking of odor by adding ginger oil or ginger flavor to aquatic animal fats and oils.
  • JP 2001-131575 A Japanese Patent Application Laid-Open No. 2016-119918
  • the food containing the composition of the present invention suppresses the unpleasant odor of the food. Therefore, if the composition of this invention is used at the time of manufacture of a foodstuff, a process, cooking, etc., the foodstuff by which the unpleasant odor was suppressed can be provided, maintaining the flavor of foodstuffs.
  • the present invention is a composition that suppresses unpleasant odors of foods, comprising an oxidized fat containing 10 to 180% by mass of a fat and oil containing 10 to 100% by mass of milk fat.
  • the unpleasant odor is not particularly limited, but is particularly effective for those derived from eggs and / or milk, more specifically, unpleasant odors caused by egg-derived protein and / or milk protein. .
  • the composition contains 0.001 to 50% by mass of the oxidized oil or fat.
  • the present invention is a method for producing a composition for suppressing an unpleasant odor of food,
  • the raw material fat containing 10% by mass or more and 100% by mass or less of milk fat is heated while supplying oxygen to obtain an oxidized fat having a peroxide value of 10 to 180.
  • the raw material fat contains 60% by mass or more and 100% by mass or less of milk fat.
  • the heating is performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.
  • the oxygen at 0.001 to 2 L / min per 1 kg of the raw oil and fat.
  • the milk fat is preferably anhydrous milk fat.
  • a step of adding the oxidized fat / oil to the edible fat / oil is preferable to include a step of adding the oxidized fat / oil to the edible fat / oil.
  • the composition contains 0.001 to 50% by mass of oxidized fats and oils.
  • the present invention is a food containing the composition.
  • the food contains 0.005 to 10000 ppm of the oxidized oil or fat.
  • the food preferably contains an animal protein containing a sulfur-containing amino acid, and more specifically, the animal protein is preferably one or more selected from egg-derived protein and milk protein. .
  • the present invention also relates to a method for suppressing an unpleasant odor of food, characterized by adding to the food an oxidized fat containing 10 to 180% by weight of a fat having a peroxide value of 10 to 180. is there.
  • an unpleasant odor inhibitor for foods containing 10 to 180% by weight of milk fat and “peroxide value is 10 to 180.
  • a composition for suppressing unpleasant odors in foods comprising 10% by mass or more and 100% by mass or less of milk fat.
  • the milk fat in the present invention means a fat or oil content obtained from raw milk, milk, special milk or the like having a content of 95% by mass to 100% by mass.
  • Examples include anhydrous milk fat and clarified butter.
  • Anhydrous milk fat is obtained by removing almost all components other than milk fat from milk and the like, and is sometimes described as AMF (Anhydrous Milk Fat, butter oil).
  • Clear butter is a fraction of butter fat.
  • the milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, more preferably anhydrous milk fat.
  • the fat content of milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.
  • the milk fat content of the oxidized fat of the present invention is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, It is more preferably 65% by mass or more and 100% by mass or less, still more preferably 70% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass ( That is, milk fat alone is most preferable.
  • the oxidized fats and oils may contain edible fats and oils other than milk fats.
  • Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and medium-chain fatty acid triglycerides and / or soybean oil are more preferred.
  • the oxidized fats and oils may contain auxiliary agents that can be added to the fats and oils as long as the effects of the present invention are not impaired.
  • the oxidized oil and fat has a peroxide value (hereinafter also referred to as “POV”) of 10 to 180, preferably 10 to 150, more preferably 20 to 125, and more preferably 30 to 125 is more preferable, and 40 to 120 is particularly preferable.
  • POV can be measured, for example, according to “Standard Oil Analysis Test Method 2.5.2 Peroxide Value” (Japan Oil Chemical Association).
  • the oxidized oil / fat can be oxidized to a predetermined range of POV, but the oxidation method is not particularly limited.
  • the heating temperature is preferably 65 ° C or higher and 150 ° C or lower, more preferably 70 ° C or higher and 140 ° C or lower, and further preferably 75 ° C or higher and 140 ° C or lower.
  • the oxidation time is not particularly limited, but is preferably 1 hour or more and 72 hours or less, more preferably 3 hours or more and 72 hours or less, and further preferably 5 hours or more and 72 hours or less.
  • the oxygen supply source may be oxygen alone or may contain oxygen such as air, preferably air.
  • the amount of oxygen supplied is preferably 0.001 to 2 L / min per kg of raw oil and fat, more preferably 0.005 to 2 L / min, and 0.02 to 2 L / min. It is further preferable that For example, in the case of air, the amount is preferably 0.005 to 10 L / min per 1 kg of the raw oil and fat, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min. Preferably, it is still more preferably 0.3 to 5 L / min.
  • the milk fat content of the raw material fat is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, and 65% by mass. % To 100% by mass, more preferably 70% to 100% by mass, still more preferably 95% to 100% by mass, and 100% by mass (ie, Most preferred is milk fat alone.
  • the raw material fats and oils may contain edible fats and oils other than milk fats, and may contain those added to normal fats and oils such as emulsifiers as long as the effects of the present invention are not impaired.
  • the edible fats and oils are not particularly limited, but are preferably one or more of medium chain fatty acid triglycerides, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil, of medium chain fatty acid triglycerides, soybean oil and rapeseed oil. Any one type or two or more types are more preferable, and soybean oil and / or medium chain fatty acid triglycerides are more preferable.
  • content of the water of the said raw material fats and oils is less than 1 mass%, for example.
  • the composition of the present invention is for containing in a food and suppressing the unpleasant odor of the food by the action effect of the oxidized oil and fat.
  • the food to which the present invention is applied is not particularly limited as long as it generates an unpleasant odor, but it is said that the cause of the unpleasant odor of the food is a substance containing sulfur, that is, a sulfur-containing compound. Therefore, for example, foods containing sulfur-containing amino acids and foods containing sulfur, specifically foods containing eggs, milk and the like can be mentioned. Therefore, the food to which the present invention is applied preferably contains an animal protein containing a sulfur-containing amino acid, more preferably one or more selected from egg-derived protein and milk protein, eggs, milk and It is even more preferable to include one or more selected from processed milk.
  • Examples of foods containing egg-derived protein include confectionery such as pudding, custard cream, hot cake, sponge cake, pancake; omelet, fried egg, egg tofu, steamed tea, date roll, tinsel egg, fried egg, boiled egg, scrambled egg Foods including eggs (including whole eggs and egg whites), and cooked like raw eggs You may not have.
  • milk and processed milk such as non-fat milk, non-fat milk, low-fat milk, low-fat milk, special concentrated milk, and milk drinks (coffee milk, fruit milk, cafe au lait, etc.) And foods containing them; proteins derived from milk such as skim milk powder and foods containing them; examples include white sauce, milk pudding, and coffee cream.
  • the content of the composition contained in the food to which the present invention is applied may be adjusted according to the effect.
  • the food may contain 0.005 to 10000 ppm of the oxidized oil or fat.
  • the content is 0.01 to 7000 ppm, more preferably 0.05 to 5000 ppm, and still more preferably 0.08 to 3000 ppm.
  • the content of the oxidized oil and fat in the composition may be adjusted according to the form of use and the desired effect, and is not particularly limited. Is preferably 0.001 to 50% by mass, more preferably 0.001 to 30% by mass, and still more preferably 0.01 to 30% by mass.
  • an edible oil / fat for diluting the oxidized oil / fat may be used.
  • Edible fats and oils are not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc.
  • Animal fats and oils, medium chain fatty acid triglycerides and the like can be mentioned.
  • processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used.
  • these edible fats and oils can use 1 type (s) or 2 or more types.
  • the adjuvant etc. which can be normally added to fats and oils can be used for the said composition.
  • Anhydrous milk fat (Product name: Butter Oil CML, manufactured by Maruwa Oil & Fat Co., Ltd., Oil content: 99.8% by mass) Soybean oil (manufactured by J-Oil Mills) Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) Medium-chain fatty acid triglyceride (MCT) (Product name: MCT Actor M-107FR, manufactured by Riken Vitamin Co., Ltd.) High oleic acid low linolenic acid rapeseed oil (HOLL) (manufactured by J-Oil Mills)
  • Oxidized fats and oils were prepared as follows.
  • Preparation Examples 7 to 12 1 part by weight of anhydrous milk fat of Preparation Example 1 or oxidized fat or oil of any of Preparation Examples 2 to 6 and 99 parts by weight of medium chain fatty acid triglyceride (MCT) were mixed (Preparation Examples 7 to 12).
  • MCT medium chain fatty acid triglyceride
  • Example 3-1 even when the oxidized oil / fat in the composition was 0.1% by mass (1 ppm in low-fat milk), the effect of suppressing unpleasant odor could be obtained. Moreover, the inhibitory effect of an unpleasant odor became high as the addition amount of oxidized oil and fat increased.
  • Example 3-2 milk was obtained in the same manner using milk (manufactured by AEON TOPVAL Co., Ltd.) instead of low-fat milk. The obtained milk was eaten and the inhibitory effect of an unpleasant odor was evaluated similarly. The results are shown in Table 4.
  • Example 4-1 it was confirmed that milk also has an effect of suppressing unpleasant odor.
  • An egg solution was obtained by mixing 200 g of egg, 40 g of milk, and 0.8 g of sodium chloride. To 100 g of the resulting egg liquid, 0.1 g of rapeseed oil (control) or the oil composition of Preparation Example 15 was added and stirred. To the heated frying pan, 5 g of rapeseed oil and 2 g of butter (product name: Snow Brand Hokkaido Butter cut to 10 g, manufactured by Snow Brand Megmilk Co., Ltd.) were added and blended into the pan. The egg liquid was baked with low heat while stirring. The obtained omelette was eaten and the inhibitory effect of the unpleasant odor derived from an egg was evaluated as follows. The results are shown in Table 5.
  • Example 5-1 it was found that an unpleasant odor derived from an omelet egg can be suppressed. Moreover, even if it added the fats and oils composition of the preparation example 15 which contains the oxidation fats and oils of POV51 to the raw material before cooking, it turned out that the inhibitory effect of an unpleasant odor is acquired.
  • Preparation Example 16 35 parts by mass of palm kernel hard oil, 10 parts by mass of oxidized fat of Preparation Example 4, 63.33 parts by mass of corn syrup (water content 25% by mass), pH adjuster (2 potassium hydrogen phosphate, 3 sodium citrate) 2 .1 part by mass and emulsifier mix (a mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) were blended and mixed. Furthermore, 84.17 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain powdered fats and oils (containing 10% by mass of oxidized fats and oils of Preparation Example 4).
  • oxidized fats and oils including edible fats and oils other than milk fat and milk fat 60 g of medium chain fatty acid triglyceride (MCT) was mixed with 140 g of anhydrous milk fat to prepare an oil containing 70% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 120 ° C., and air (200 ml / min) was supplied. It reacted for 13 hours and obtained POV58.7 oxidized fats and oils.
  • MCT medium chain fatty acid triglyceride
  • Preparation Examples 21 to 24 1 part by mass of any of the oxidized fats and oils of Preparation Examples 17 to 20 and 99 parts by mass of medium chain fatty acid triglyceride (MCT) were mixed (Preparation Examples 21 to 24).
  • MCT medium chain fatty acid triglyceride
  • any oxidized oil containing 20% by mass or more of milk fat has an effect of suppressing the unpleasant odor of low-fat milk. Moreover, it turned out that the effect becomes high as content of the milk fat in oxidation fats and oils increases.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne une composition qui supprime l'odeur déplaisante de produits alimentaires et un procédé de suppression d'une odeur déplaisante de produits alimentaires. L'invention concerne une composition qui supprime une odeur déplaisante de produits alimentaires, qui comprend comme ingrédient actif une graisse ou une huile oxydée contenant de 10 à 100 % en masse de graisse de lait et ayant un indice de peroxyde de 10 à 180. L'invention concerne également un procédé de suppression d'une odeur déplaisante de produits alimentaires, caractérisé par l'ajout à un produit alimentaire d'une graisse ou d'une huile oxydée contenant de 10 à 100 % en masse de graisse de lait et ayant un indice de peroxyde de 10 à 180.
PCT/JP2017/029024 2016-08-22 2017-08-10 Composition qui supprime une odeur déplaisante de produits alimentaires WO2018037927A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018535596A JP6979954B2 (ja) 2016-08-22 2017-08-10 食品の不快臭を抑制する組成物

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JP2016-161598 2016-08-22
JP2016161598 2016-08-22

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018186326A1 (fr) * 2017-04-03 2018-10-11 株式会社Ｊ－オイルミルズ Procédé de production de composition de graisse et d'huile comestible, et procédé de masquage de goût désagréable d'aliment
JPWO2018037926A1 (ja) * 2016-08-22 2019-06-20 株式会社Ｊ−オイルミルズ 甘味及び／または塩味の増強剤
WO2023176454A1 (fr) * 2022-03-15 2023-09-21 株式会社Ｊ－オイルミルズ Agent de suppression d'odeur de protéine végétale, composition d'huile et de matière grasse pour suppression d'odeur de protéine végétale, et utilisation associée
WO2023176455A1 (fr) * 2022-03-15 2023-09-21 株式会社Ｊ－オイルミルズ Agent de suppression d'odeur de protéine végétale, composition d'huile/matière grasse pour supprimer une odeur de protéine végétale, et utilisation associée

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62198352A (ja) * 1986-02-21 1987-09-02 ユニリ−バ−　ナ−ムロ−ゼ　ベンノ−トシヤ−プ バタ−様濃縮物
JPS62259542A (ja) * 1986-04-28 1987-11-11 ユニリ−バ−　ナ−ムロ−ゼ　ベンノ−トシヤ−プ スプレツドおよびその製造法
WO2012160851A1 (fr) * 2011-05-23 2012-11-29 株式会社Ｊ－オイルミルズ Composition d'huile ou graisse
WO2014077019A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Renforçateur de saveur sucrée et/ou lactée
JP2015053880A (ja) * 2013-09-11 2015-03-23 株式会社カネカ 乳風味呈味材
WO2016084788A1 (fr) * 2014-11-26 2016-06-02 不二製油グループ本社株式会社 Procédé de production d'huile permettant de rehausser un goût salé
WO2017056778A1 (fr) * 2015-10-02 2017-04-06 株式会社Ｊ－オイルミルズ Composition de matière grasse et son procédé de fabrication

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62198352A (ja) * 1986-02-21 1987-09-02 ユニリ−バ−　ナ−ムロ−ゼ　ベンノ−トシヤ−プ バタ−様濃縮物
JPS62259542A (ja) * 1986-04-28 1987-11-11 ユニリ−バ−　ナ−ムロ−ゼ　ベンノ−トシヤ−プ スプレツドおよびその製造法
WO2012160851A1 (fr) * 2011-05-23 2012-11-29 株式会社Ｊ－オイルミルズ Composition d'huile ou graisse
WO2014077019A1 (fr) * 2012-11-14 2014-05-22 株式会社Ｊ－オイルミルズ Renforçateur de saveur sucrée et/ou lactée
JP2015053880A (ja) * 2013-09-11 2015-03-23 株式会社カネカ 乳風味呈味材
WO2016084788A1 (fr) * 2014-11-26 2016-06-02 不二製油グループ本社株式会社 Procédé de production d'huile permettant de rehausser un goût salé
WO2017056778A1 (fr) * 2015-10-02 2017-04-06 株式会社Ｊ－オイルミルズ Composition de matière grasse et son procédé de fabrication

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2018037926A1 (ja) * 2016-08-22 2019-06-20 株式会社Ｊ−オイルミルズ 甘味及び／または塩味の増強剤
WO2018186326A1 (fr) * 2017-04-03 2018-10-11 株式会社Ｊ－オイルミルズ Procédé de production de composition de graisse et d'huile comestible, et procédé de masquage de goût désagréable d'aliment
WO2023176454A1 (fr) * 2022-03-15 2023-09-21 株式会社Ｊ－オイルミルズ Agent de suppression d'odeur de protéine végétale, composition d'huile et de matière grasse pour suppression d'odeur de protéine végétale, et utilisation associée
WO2023176455A1 (fr) * 2022-03-15 2023-09-21 株式会社Ｊ－オイルミルズ Agent de suppression d'odeur de protéine végétale, composition d'huile/matière grasse pour supprimer une odeur de protéine végétale, et utilisation associée

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TW201811195A (zh) 2018-04-01
JP6979954B2 (ja) 2021-12-15
TWI733878B (zh) 2021-07-21
JPWO2018037927A1 (ja) 2019-06-20

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