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WO2018123596A1 - Agent inhibiteur d'odeur désagréable - Google Patents

Agent inhibiteur d'odeur désagréable Download PDF

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Publication number
WO2018123596A1
WO2018123596A1 PCT/JP2017/044750 JP2017044750W WO2018123596A1 WO 2018123596 A1 WO2018123596 A1 WO 2018123596A1 JP 2017044750 W JP2017044750 W JP 2017044750W WO 2018123596 A1 WO2018123596 A1 WO 2018123596A1
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WO
WIPO (PCT)
Prior art keywords
mass
fat
oil
oxidized
odor
Prior art date
Application number
PCT/JP2017/044750
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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 CN201780077303.5A priority Critical patent/CN110072400A/zh
Priority to JP2018559020A priority patent/JP7051713B2/ja
Publication of WO2018123596A1 publication Critical patent/WO2018123596A1/fr

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Classifications

    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to an unpleasant odor inhibitor applied to foods having an unpleasant odor.
  • Fisheries such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These polyunsaturated fatty acids are attracting attention because of their various physiological activities.
  • 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.
  • meat containing soy protein hamburger, meatballs, etc.
  • unpleasant odors and flavors derived from soy protein are problematic.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2001-131575 proposes masking of odor by adding ginger oil or ginger-flavoring to marine animal fats.
  • Patent Document 2 Japanese Patent Application Laid-Open No. 2011-4699 discloses that the unpleasant taste of soy protein can be masked by adding thaumatin, which is a natural sweetener, to meat-containing foods containing soy protein.
  • Patent Document 3 Japanese Patent Laid-Open No. 2016-67354. discloses that processed lecithin suppresses an unusual flavor such as soybean protein odor.
  • Patent Document 4 Japanese Patent Application Laid-Open No. 2007-75070 describes that yeast extract has a kind of unpleasant odor called a so-called yeast odor, which is a cause of limited use. Has been. And in order to solve the subject, the manufacturing method which adds a seafood extract in a manufacturing process is disclosed.
  • Patent Document 5 Patent No. 5976968 discloses that fats and oils including specific oxidized milk fat enhance the milk flavor. However, the effect of suppressing unpleasant odors such as soybean protein odor is not disclosed.
  • an object of the present invention is to provide an unpleasant odor inhibitor and a method for suppressing unpleasant odors of foods, which can be added to foods with unpleasant odors to suppress the unpleasant odors. .
  • oxidized fat containing a predetermined amount of milk fat has an effect of suppressing unpleasant odor of food, and completed the present invention.
  • the present invention is an unpleasant odor suppressor having an active ingredient of oxidized fats and oils having a peroxide value of 15 to 180 and containing 10 to 100% by weight of milk fat.
  • the inhibitor contains 0.001% by mass or more and 100% by mass or less of the oxidized oil or fat.
  • the unpleasant odor is preferably one or more of fish odor, beans-derived protein odor and yeast odor.
  • the beans are one kind or two or more kinds of soybeans, lentils, chickpeas and peas.
  • the present invention is a method for producing an unpleasant odor inhibitor
  • This production method comprises a step of heating a raw fat / oil containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat / oil having a peroxide value of 15 to 180.
  • the raw oil / fat preferably contains 50% by mass to 100% by mass of milk fat.
  • the heating is preferably performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.
  • the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw material fat.
  • the milk fat is preferably anhydrous milk fat.
  • the fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less.
  • the said manufacturing method it is preferable to further include the process of adding the said oxidized fats and oils to edible fats and oils.
  • the said oxidation fats and oils 0.001 to 50 mass% with respect to the said edible fats and oils.
  • the present invention also relates to a food containing an unpleasant odor suppressant having a peroxide value of 15 to 180 and comprising an oxidized fat containing 10% by mass or more and 100% by mass or less of milk fat, the inhibitor This food has an unpleasant odor suppressed by the addition of.
  • the inhibitor is contained so that milk fat contained in the oxidized fat / oil is 0.005 to 50,000 ppm.
  • the present invention also relates to a method for suppressing an unpleasant odor of food, characterized by adding an oxidized fat containing 15 to 180% of a peroxide value and containing 10% to 100% by weight of milk fat to the food. is there.
  • the unpleasant odor is preferably one or more of a fish odor, a bean-derived protein odor and a yeast odor.
  • the said beans are any 1 type, or 2 or more types of a soybean, a lentil, a chickpea, and a pea.
  • the present invention is a protein-containing composition
  • a protein-containing composition comprising powdered fats and oils containing oxidized fats and oils and beans-derived protein
  • the oxidized oil / fat is a protein-containing composition having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat.
  • the oxidized oil / fat is preferably 0.0005 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the beans-derived protein.
  • the beans are one kind or two or more kinds of soybeans, lentils, chickpeas and peas.
  • the content of the oxidized fat / oil in the powdered fat / oil is preferably 0.01% by mass or more and 30% by mass or less.
  • a food or the like in which an unpleasant odor is suppressed can be obtained by adding an oxidized fat containing a predetermined amount of milk fat to a food or the like having an unpleasant odor.
  • oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat are used as active ingredients for suppressing unpleasant odor.
  • Milk fat means a fat or oil content obtained from raw milk, milk or special milk that is 95% by mass or more and 100% by mass or less.
  • Examples include anhydrous milk fat and clarified butter.
  • Anhydrous milk fat is obtained by removing almost all components other than milk fat from milk and the like, and is sometimes described as AMF (Anhydrous Milk Fat, butter oil).
  • Clear butter is a fraction of butter fat.
  • the milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, more preferably anhydrous milk fat.
  • the fat content of milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.
  • the milk fat content of the oxidized fat used in the present invention is 10% by mass to 100% by mass, preferably 20% by mass to 100% by mass, and more preferably 50% by mass to 100% by mass. It is preferably 60% by mass or more and 100% by mass or less, more preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass. % (Ie milk fat alone) is most preferred.
  • the fat content of the oxidized fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. More preferably, it is 99 mass% or more and 100 mass% or less.
  • the oxidized fats and oils may contain edible fats and oils other than milk fats.
  • Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and any one or two of medium-chain fatty acid triglycerides and soybean oil are more preferred.
  • the oxidized fats and oils may contain auxiliary agents that can be added to the fats and oils as long as the effects of the present invention are not impaired.
  • the oxidized oil and fat has a peroxide value (hereinafter also referred to as “POV”) of 15 to 180, preferably 30 to 150, more preferably 35 to 140, and 40 to 40. 140 is more preferable, and 40 to 120 is particularly preferable.
  • POV peroxide value
  • 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 oil and fat is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 60% by mass. % To 100% by mass, still more preferably 65% to 100% by mass, particularly preferably 95% to 100% by mass, and 100% by mass (ie, Most preferred is milk fat alone. Further, the fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. More preferably, it is 99 mass% or more and 100 mass% or less.
  • the said raw material fats and oils may contain edible fats and oils other than milk fat.
  • Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and any one or two of medium-chain fatty acid triglycerides and soybean oil are more preferred.
  • content of the water of the said raw material fats and oils is less than 1 mass%, for example.
  • the application method of the present invention is not particularly limited as long as it is a method of adding the oxidized fat to foods and the like.
  • the oxidized fats and oils may be added to raw materials such as foods and intermediates in manufacturing processes.
  • the timing to add is not specifically limited, either process of manufacture of a foodstuff etc. may be sufficient. Alternatively, it may be added after production and before eating.
  • Whether unpleasant odors are suppressed in foods to which the present invention is applied is determined by sensory evaluation tests, preferably those prepared by adding the oxidized oil and fat, and those prepared in the same manner without addition.
  • An objective evaluation is possible by using a sensory evaluation test or the like by a plurality of panelists selected so that there is no preference bias.
  • the food to which the present invention is applied is not particularly limited, and includes not only human food and drink but also animal food and feed.
  • it is a food including fish, etc., marine animals, beans-derived protein, yeast and other foods that are likely to cause unpleasant odors.
  • the beans include soybeans, lentils, chickpeas, and peas.
  • foods containing marine animals such as fish include canned fish and squid; seasonings such as bonito soup, grilled fish, boiled fish, steamed fish, fried fish, and foods containing them.
  • Foods containing legume-derived proteins include hamburger, pork cutlet, grilled rice, dumplings, ham, sausage, rice cakes, bamboo rings, nuggets, meat dumplings, tsumire, soboro, Chinese buns, spring rolls, sprinkles, fillings, confectionery, bread, meat sauce, Demigrass sauce, tomato sauce, potato salad, tuna salad, soy milk.
  • Examples of the food containing yeast include foods containing yeast extract, yeast fermented seasoning, yeast extract and the like.
  • it is a food containing any one or more of marine animals, beans-derived protein and yeast, more preferably a food containing any one or more of fish, beans-derived protein and yeast, Preferably, it is a food containing any one or two of beans-derived protein and yeast, and even more preferably a food containing beans-derived protein, and the beans are any one of soybean, lentil, chickpea and pea Or 2 or more types are preferable and soybean is more preferable.
  • the target unpleasant odor is not particularly limited, but is preferably one or more of fish odor, beans-derived protein odor and yeast odor, more preferably any one of beans-derived protein odor and yeast odor or Two, more preferably a bean-derived protein odor, wherein the beans are preferably one or more of soybeans, lentils, chickpeas and peas, and any one or two of soybeans and lentils Is more preferable, and soybean is more preferable.
  • the content of the oxidized fats and oils in the foods may be adjusted according to the effect.
  • the fats and oils contained in the oxidized fats and oils are, for example, 0. 005 to 50000 ppm, preferably 0.005 to 20000 ppm, more preferably 0.01 to 10000 ppm, still more preferably 0.05 to 5000 ppm, still more preferably 0.08 to 3000 ppm, and particularly preferably 0.08 to 2000 ppm.
  • 0. 005 to 50000 ppm preferably 0.005 to 20000 ppm, more preferably 0.01 to 10000 ppm, still more preferably 0.05 to 5000 ppm, still more preferably 0.08 to 3000 ppm, and particularly preferably 0.08 to 2000 ppm.
  • the application method of the present invention may be a method of adding the oxidized oil to food or the like.
  • you may make it add to a foodstuff or its raw material in the form of an edible composition, ie, the form of an additive, for example.
  • the content of the oxidized oil or fat in the edible composition is not particularly limited as long as it exhibits the effect of suppressing unpleasant odors.
  • the oxidized fat is preferably 0.001% by mass to 100% by mass, more preferably 0.01% by mass to 100% by mass, and still more preferably 0.01% by mass to 50% by mass. Even more preferably, it is 0.01 mass% or more and 10 mass% or less.
  • the edible composition may use an edible oil or fat for diluting the oxidized fat or oil.
  • the oxidized fat or oil is used for the edible fat or oil.
  • the mass should be not more than%.
  • Edible fats and oils are not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc.
  • Animal fats and oils, medium chain fatty acid triglycerides and the like can be mentioned.
  • 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 edible fats and oils may be used, and corn syrup etc. for making it into a powder form etc. may be used.
  • the form may be any form suitable for use as, for example, an additive.
  • powder, paste, liquid, etc. It may be in the form of a shape. In this case, it can also be prepared by powdering the oxidized oil and fat and mixing raw materials such as various additives.
  • various known adjuvants such as excipients can be added.
  • an emulsifier may be added to emulsify.
  • the powdering method can be performed by any method known to those skilled in the art, such as spray drying and freeze drying.
  • a protein-containing composition comprising powdered fats and oils containing the oxidized fats and oils and the beans-derived protein. Since this protein-containing composition contains powdered fats and oils, it is easy to mix with other materials, and since the oxidized fats and oils are contained, the protein-derived protein odor is suppressed. Therefore, it is suitably used as a food material for imparting a protein component to food or the like.
  • the oxidized oil / fat is preferably 0.0005 parts by mass or more and 5 parts by mass or less, more preferably 0.001 parts by mass or more and 5 parts by mass or less, with respect to 100 parts by mass of the beans-derived protein.
  • the amount is more preferably no less than 5 parts by mass and no greater than 5 parts by mass, and still more preferably no less than 0.01 parts by mass and no greater than 3 parts by mass.
  • the bean-derived protein contained in the protein-containing composition is preferably 70% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more. Although an upper limit is not specifically limited, The sum total of the said beans origin protein and the said powder fats and oils is 100 mass% or less.
  • the content of the oxidized oil / fat in the powdered oil / fat is preferably 0.01% by mass to 30% by mass, more preferably 0.01% by mass to 20% by mass, and still more preferably 0.05% by mass to 20% by mass. % Or less, and more preferably 0.1% by mass or more and 20% by mass or less.
  • Anhydrous milk fat (Product name: Butter Oil CML, manufactured by Maruwa Oil & Fat Co., Ltd., Oil content: 99.8% by mass) Soybean oil (manufactured by J-Oil Mills) Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) Medium-chain fatty acid triglyceride (MCT) (Product name: MCT Actor M-107FR, manufactured by Riken Vitamin Co., Ltd.) High oleic acid low linolenic acid rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.)
  • Oxidized fats and oils were prepared as follows.
  • the peroxide value (POV) of the obtained oxidized oil / fat was measured according to “Standard oil analysis test method 2.5.2 Peroxide value”. The results are shown in Table 1.
  • Preparation Examples 5 to 8 were prepared by adding Preparation Example 2 to rapeseed oil at 0.01% by mass, 0.1% by mass, 1% by mass, and 10% by mass.
  • Examples 4-1 to 4 it was found that by adding the unpleasant odor suppressing agent according to the present invention, the soybean protein odor can be suppressed, and the effect is particularly obtained when the content of oxidized oils and fats during eating is 10 ppm or more. Was remarkable. Further, in the hamburgers of Examples 4-1 to 4, the rich feeling was improved. In addition, with respect to 100 parts by mass of soybean protein, oxidized oils and fats are 0.0016 parts by mass or more and 1.6 parts by mass or less, and the soybean protein odor suppressing effect can be confirmed, and 0.016 parts by mass or more and 1.6 parts by mass or less. The effect was remarkable.
  • Preparation Examples 9 to 13 Anhydrous milk fat (not oxidized) or any one of Preparation Examples 1 to 4 was added to rapeseed oil so as to be 1% by mass to prepare Preparation Examples 9 to 13.
  • oxidized fats and oils which are active ingredients of the unpleasant odor suppressing agent according to the present invention, have an effect of suppressing unpleasant odor when POV is 34 or more. In particular, the effect was remarkable at POV 51 or higher. On the other hand, the effect of suppressing unpleasant odors could not be confirmed with non-oxidized milk fat (POV 0).
  • oxidized fats and oils including edible fats and oils other than milk fat and milk fat 80 parts by mass of HOLL rapeseed oil was mixed with 20 parts by mass of anhydrous milk fat to prepare an oil containing 20% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Reaction was performed for 30 hours to obtain an oxidized oil of POV 105.
  • Preparation Examples 18 to 21 Any of Preparation Examples 14 to 17 was added to rapeseed oil so as to be 1% by mass to prepare Preparation Examples 18 to 21.
  • a hamburger was prepared by the same operation as the evaluation 2 in hamburger except that the additive components listed in Table 7 were used, and the inhibitory effect on soybean protein odor was evaluated.
  • milk fat contained in oxidized fats and oils, which are active ingredients of the unpleasant odor suppressing agent according to the present invention has an effect of suppressing unpleasant odor at 20% by mass or more.
  • the effect was particularly high at 50% by mass or more.
  • Palm kernel polar hard oil 35 parts by weight, corn syrup (water content 25% by weight) 63.36 parts by weight, pH adjuster mix (dipotassium hydrogen phosphate, trisodium citrate) 2.10 parts by weight and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester mixture) 5.38 parts by mass, Preparation Example 22 10 parts by mass were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain an unpleasant odor suppressant in the form of powdered oil.
  • Preparation 1-1 Preparation of Bean-derived Protein Composition Three kinds of pulse-derived protein compositions were prepared as follows. 1-1-1. Lentil-derived protein composition Lentil (lentil (no skin), Tomizawa Shoten) was pulverized with a mixer. 150 parts by mass of water was mixed with 50 parts by mass of the pulverized lentils. 1-1-2. Chickpea-derived protein composition Chickpeas (Garvanso, Tomizawa Shoten) were pulverized with a mixer. 150 parts by mass of water was mixed with 50 parts by mass of crushed chickpeas. 1-1-3.
  • Pea-derived protein composition 150 parts by mass of water was mixed with 50 parts by mass of powdered pea protein (Organic Pea Protein pure isolate, Sun Bright Co., Ltd.). 1-2. Sautéed onion, chopped onion, sprinkled rapeseed oil in a frying pan, stir-fried until onion became soft and chilled. 2. Mixing and molding 2-1. The ingredients listed in Table 8 were added to the balls and mixed well so that the ingredients were uniformly mixed to prepare a hamburger mix. 2-2. 99 g of hamburger mix, and 1 g of either rapeseed oil (control) or Preparation Example 7 was added as an additive, and kneaded well so that the oil was evenly mixed.
  • Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm. 3. Firing 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of salad oil was added. The salad oil was lightly wiped off with kitchen paper, and the above-mentioned dough was put on a hot plate and baked. 3-2. I turned it over when it was baked. 3-3. Further, when the baked color was obtained, the temperature was lowered to 140 ° C., the lid was covered and steamed for 5 minutes. It was transferred to a metal vat, cooled, and a hamburger was prepared. 4). Evaluation The obtained hamburger was used to evaluate the effect of suppressing the bean-derived protein odor based on the following criteria (determined by the consensus of three evaluators). The results are shown in Table 9.
  • Palm kernel polar hard oil 45 parts by weight, corn syrup (water content 25% by weight) 63.36 parts by weight, pH adjuster mix (dipotassium hydrogen phosphate, trisodium citrate) 2.10 parts by weight and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester mixture) 5.38 parts by mass were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain a powdered oil.
  • Granular soy protein composition 5 247.5 parts by mass of water was added to and mixed with 82.5 parts by mass of granular soybean protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.). 1-4. Sautéed onion, chopped onion, sprinkled rapeseed oil in a frying pan, stir-fried until onion became soft and chilled. 2. Mixing and molding 2-1. The ingredients listed in Table 10 were added to the balls and mixed well so that the ingredients were uniformly mixed to prepare a hamburger mix. 2-2. As described in Table 11, hamburg mix and the like were mixed and kneaded well. Molded fabric was produced by molding to a thickness of about 2-3.50 g and 1.5 cm. 3. Firing 3-1. The hot plate was heated to 230 ° C.
  • Example 11-1 and Example 11-2 the effect of the unpleasant odor suppressant according to the present invention was confirmed even in the form of powdered fats and oils.
  • the unpleasant odor suppressant according to the present invention was prepared in the form of powdered oil and fat, mixed with soy protein, and further mixed with water to prepare soy protein.
  • the effect of suppressing unpleasant odor was more remarkable.
  • Unpleasant Odor Suppressor 200 g of anhydrous milk fat was placed in a stainless beaker, stirred while being kept at 100 ° C., and air (5 mL / min) was supplied. When the peroxide value reached 47, the supply of air was stopped and the mixture was cooled to obtain oxidized fats and oils. The obtained oxidized fat was used as an unpleasant odor inhibitor.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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  • Beans For Foods Or Fodder (AREA)
  • Edible Oils And Fats (AREA)
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Abstract

L'invention fournit un agent inhibiteur d'odeur désagréable additionné à un aliment, ou similaire, à l'odeur désagréable, et permettant ainsi d'inhiber l'odeur désagréable de celui-ci, et un procédé destiné à inhiber une odeur désagréable d'un aliment. Plus précisément, l'invention concerne un agent inhibiteur d'odeur désagréable dont l'indice de peroxyde est compris entre 15 et 180, et qui présente en tant que principe actif une matière grasse oxydée contenant 10% en masse ou plus à 100% en masse ou moins d'une matière grasse de lait. En outre, l'invention concerne un aliment dont l'odeur désagréable est inhibée par addition de cet inhibiteur d'odeur désagréable. Enfin, l'invention concerne un procédé destiné à inhiber une odeur désagréable d'un aliment par addition d'une matière grasse oxydée d'indice de peroxyde compris entre 15 et 180, et contenant 10% en masse ou plus à 100% en masse ou moins d'une matière grasse de lait.
PCT/JP2017/044750 2016-12-27 2017-12-13 Agent inhibiteur d'odeur désagréable WO2018123596A1 (fr)

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CN201780077303.5A CN110072400A (zh) 2016-12-27 2017-12-13 难闻气味抑制剂
JP2018559020A JP7051713B2 (ja) 2016-12-27 2017-12-13 不快臭抑制剤

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JP2016253873 2016-12-27
JP2016-253873 2016-12-27

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019073811A1 (fr) * 2017-10-13 2019-04-18 株式会社Ｊ－オイルミルズ Activateur de sensation de matière grasse destiné à des aliments, et aliment contenant ledit activateur
WO2023053972A1 (fr) * 2021-09-29 2023-04-06 株式会社Ｊ－オイルミルズ Exhausteur de goût, composition d'huile ou de matière grasse améliorant le goût, procédé d'amélioration du goût, procédé de production d'exhausteur de goût et aliment améliorant le goût
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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JP2008182934A (ja) * 2007-01-29 2008-08-14 Mitsui Norin Co Ltd 飲食品組成物
WO2012160851A1 (fr) * 2011-05-23 2012-11-29 株式会社Ｊ－オイルミルズ Composition d'huile ou graisse
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WO2023053972A1 (fr) * 2021-09-29 2023-04-06 株式会社Ｊ－オイルミルズ Exhausteur de goût, composition d'huile ou de matière grasse améliorant le goût, procédé d'amélioration du goût, procédé de production d'exhausteur de goût et aliment améliorant le goût
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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JPWO2018123596A1 (ja) 2019-10-31

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