Acidity suppressant containing carotenoid decomposition product as an active ingredient

Abstract

The present invention provides a material having the excellent effect of inhibiting the sourness of a food product.　A sourness inhibitor for a food product, the sourness inhibitor having a carotenoid degradation product as an active ingredient. This sourness inhibitor may be prepared by means of a production method comprising a step for obtaining a carotenoid degradation product by subjecting a carotenoid in oil or fat to an oxidation process. The carotenoid degradation product is preferably one or more degradation products selected from the group consisting of carotenes and xanthophylls. The sourness inhibitor is optimally used as a material for inhibiting the sourness of a food product, or the like, that contains a sour component.

Description

[Technical field]

[0001] The present invention relates to a carotenoid degradation product that has an excellent effect of suppressing the sourness of food, and use of the same. [Background technology]

[0002] Sour components are basic seasonings used in cooking various ingredients, are widely added to a variety of foods and beverages, and are essential raw materials in food manufacturing. However, because sour components have a strong sour taste, the amount used in cooking is limited and they are difficult to drink as beverages, so there is a demand for foods that contain sour components that can be easily eaten and drunk without worrying about the sour taste.

[0003] For this reason, development of foods or seasonings (hereinafter referred to as "foods") with reduced sourness is underway. For example, Patent Document 1 discloses a method for producing foods with reduced sourness, which is characterized by adding a predetermined amount of γ-nonalactone to raw materials. However, in view of the diversification of consumer preferences and the needs of food and other businesses, there has been a demand for the provision of new materials with different origins from conventional ones. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2010-227054 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a material that is excellent in the effect of suppressing the sourness of food. [Means for solving the problem]

[0006] As a result of intensive research aimed at solving the above problems, the present inventors have found that the sour taste of food can be suppressed by using a carotenoid degradation product, and have completed the present invention. [1] A food acidity suppressant that uses carotenoid decomposition products as its active ingredient. [2] The acidity suppressant according to [1], wherein the carotenoid decomposition product is one or more decomposition products selected from the group consisting of carotene and xanthophyll. [3] The acidity suppressant according to [1] or [2], wherein the carotenoid decomposition product is contained in an amount of 1 ppm by mass or more and 40,000 ppm by mass or less, calculated as the amount of carotenoid before decomposition. [4] The acidity suppressant according to any one of [1] to [3], wherein the carotenoid decomposition product is a carotenoid thermal oxidation decomposition product. [5] The acidity suppressant according to any one of [1] to [4], which is in the form of an oil or fat composition. [6] A method for producing an acidity suppressant for food, comprising a step of oxidizing carotenoids in fats and oils to obtain a carotenoid decomposition product. [7] The method for producing the oil or fat described in [6], wherein the oil or fat is obtained by a process of adding a carotenoid to a raw oil or fat. [8] The method for producing the present invention according to [6], wherein the oil is a palm-based oil having a total content of β-carotene and α-carotene of 50 ppm by mass or more and 2000 ppm by mass or less. [9] The method for producing the present invention described in any one of [6] to [8], wherein the oil or fat has an iodine value of 0 or more and 140 or less.

[10] The method according to any one of [6] to [9], wherein the oxidation treatment is a treatment for oxidizing the fat or oil so that the peroxide value is 3 or more and 250 or less.

[11] The manufacturing method according to any one of [6] to

[10] , wherein the oxidation treatment is carried out by heat treatment at 50° C. or higher and 220° C. or lower for 0.1 hours or longer and 240 hours or shorter.

[12] The method according to

[11] , wherein the product of the heating temperature (°C) and the heating time (hours) is 20 or more and 20,000 or less.

[13] The manufacturing method according to any one of [6] to

[12] , wherein the oxidation treatment is carried out by supplying oxygen.

[14] The method for producing a product according to any one of [6] to

[13] , further comprising a step of mixing the carotenoid decomposition product with fats and oils.

[15] The method for producing a sour taste suppressant according to any one of [6] to

[14] , wherein the carotenoid decomposition product is contained in the sour taste suppressant in an amount of 1 ppm by mass or more and 40,000 ppm by mass or less, calculated as the amount of carotenoid before decomposition.

[16] A method for suppressing the sourness of a food, comprising adding a carotenoid decomposition product to the food.

[17] The carotenoid decomposition product is added to the food to obtain a concentration of 1×10 -5 The method for suppressing an acidity according to

[16] , wherein the acidity is contained in an amount of from 1 ppm by mass to 1 ppm by mass.

[18] A method for producing a food product, comprising the step of adding a carotenoid decomposition product to a food product having a sour taste.

[19] A composition having a reduced sour taste, comprising a sour component and a carotenoid decomposition product. Effect of the Invention

[0007] According to the present invention, a material having an excellent effect of suppressing the sourness of food can be provided by utilizing a carotenoid decomposition product. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention relates to an agent for suppressing the sourness of food, the agent comprising a carotenoid decomposition product as an active ingredient. The agent for suppressing the sourness of food has a function of suppressing the sourness of food.

[0009] The carotenoid decomposition product used in the present invention is a product of carotenoid decomposition. Examples of the carotenoid include carotenes such as β-carotene, α-carotene, and lycopene; xanthophylls such as lutein, canthaxanthin, β-cryptoxanthin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crocin, and capsanthin; and apocarotenoids such as retinol, bixin, norbixin, and crocetin. Among them, it is preferable that the carotene is one or more selected from the group consisting of carotene and xanthophylls, more preferably one or more selected from the group consisting of β-carotene, α-carotene, and astaxanthin, even more preferably one or two selected from the group consisting of β-carotene and astaxanthin, and even more preferably β-carotene. In addition, as the carotenoid decomposition product, food colorings approved and certified as food additives are generally confirmed to be safe for consumption, and therefore are more preferably used. The carotenoid decomposition product may be used alone or in combination of two or more types, or two or more types of carotenoids may be used in combination and decomposed in a mixed state.

[0010] The carotenoid decomposition product is not particularly limited, but is preferably obtained by subjecting carotenoids in fats and oils to an oxidation treatment, and more preferably is obtained by subjecting carotenoids in fats and oils to a heat oxidation treatment.

[0011] The acidity suppressant is preferably used so that the content of the carotenoid decomposition product is 1 ppm by mass or more and 40,000 ppm by mass or less, more preferably 10 ppm by mass or more and 30,000 ppm by mass or less, and even more preferably 30 ppm by mass or more and 20,000 ppm by mass or less, when converted into the amount of carotenoid before decomposition.

[0012] There is no particular limit to the amount of the sourness suppressant of the present invention that may be added to food. However, when the carotenoid decomposition products are used as an index, the total content of the carotenoid and its decomposition products is preferably 1×10 -7 It is preferable that the oil and fat composition containing the carotenoid decomposition product is added to a food so that the content of the oil and fat composition is 1×10 ppm by mass or more and 10 ppm by mass or less. -6 It is more preferable that the content be 1×10 ppm by mass or more and 7 ppm by mass or less. -5 It is more preferable that the content is 1×10 ppm by mass or more and 5 ppm by mass or less. -4 It is even more preferable that the content be from 1 ppm by mass to 3 ppm by mass.

[0013] The carotenoid decomposition product may be added to other suitable edible oils and fats (hereinafter also referred to as "oils and fats") as appropriate within a range that does not impair the functionality of the food containing the desired sour taste component to form an oil and fat composition containing the carotenoid decomposition product. Examples of other edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, etc., animal oils and fats such as beef tallow, lard, chicken fat, fish oil, and milk fat, medium-chain fatty acid triglycerides, and processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc., of these oils and fats. One type of these edible oils and fats may be used alone, or two or more types may be used in combination. The oil and fat composition may contain one type of carotenoid decomposition product alone in other edible oils and fats, or two or more types of carotenoid decomposition products may be used in combination. When two or more kinds of carotenoid degradation products are used in combination, the above content is the total content of the two or more kinds.

[0014] The amount of carotenoid degradation products added to edible fats and oils is preferably such that the content, converted into the amount of carotenoids before degradation, is 1 ppm by mass or more and 40,000 ppm by mass or less, more preferably 10 ppm by mass or more and 30,000 ppm by mass or less, and even more preferably 30 ppm by mass or more and 20,000 ppm by mass or less.

[0015] The present invention also provides a method for producing an acidity suppressant for foods, which comprises a step of oxidizing carotenoids in fats and oils to obtain a carotenoid decomposition product.

[0016] The carotenoid decomposition product can be obtained by a predetermined heating treatment, optionally with oxygen (air) blown in. The carotenoid decomposition product may be appropriately extracted or concentrated from the oil composition containing the carotenoid-derived product. The method of extraction and concentration is not particularly limited, but may be, for example, an extraction method using an organic solvent, column chromatography, or a concentration method by molecular distillation or steam distillation.

[0017] The fats and oils used in the oxidation treatment can be obtained by a step of adding the carotenoid to a raw fat and oil. As the raw fat and oil, it is preferable to use one or more selected from the group consisting of medium-chain fatty acid triglycerides and vegetable fats and oils, it is more preferable to use one or two selected from the group consisting of medium-chain fatty acid triglycerides and rapeseed oil, and it is even more preferable to use medium-chain fatty acid triglycerides. The carbon number of the medium-chain fatty acid is preferably 6 to 12, and more preferably 8 to 10. Moreover, the fats and oils used in the oxidation treatment preferably have an iodine value (hereinafter also referred to as "IV") of 0 to 140, more preferably 0 to 130, and even more preferably 0 to 120. The carotenoid content in the fats and oils used in the oxidation treatment is preferably 1 ppm by mass or more and 40,000 ppm by mass or less, more preferably 10 ppm by mass or more and 30,000 ppm by mass or less, and even more preferably 30 ppm by mass or more and 20,000 ppm by mass or less.

[0018] The oil used in the oxidation treatment may be palm-based oil having a total content of β-carotene and α-carotene of 50 mass ppm or more and 2000 mass ppm or less. The palm-based oil used in the present invention may be any oil obtained from the fruit of the oil palm, and may be subjected to treatments such as molecular distillation, fractionation, degumming, deacidification, bleaching, and deodorization. The method of each treatment is not particularly limited, and methods usually used in the processing and refining of oils and fats can be adopted. For example, fractionation can be performed by solvent fractionation and low-temperature filtration.

[0019] The total content of β-carotene and α-carotene contained in the palm-based fats and oils is preferably 50 ppm by mass to 1000 ppm by mass, more preferably 80 ppm by mass to 500 ppm by mass, and even more preferably 120 ppm by mass to 500 ppm by mass. The palm-based fats and oils may be used alone or in combination of two or more kinds so that the total content of β-carotene and α-carotene falls within the above range.

[0020] The IV of the palm-based fat or oil is preferably 20 or more and 90 or less, more preferably 40 or more and 80 or less, and even more preferably 50 or more and 70 or less.

[0021] The oxidation treatment of the palm-based oil is preferably performed by oxidizing the palm-based oil so that the peroxide value (hereinafter, also referred to as "POV") of the palm-based oil is 3 or more and 250 or less, more preferably 10 or more and 200 or less, even more preferably 50 or more and 120 or less, and even more preferably 50 or more and 100 or less. The palm-based oil can be oxidized to have a POV in a predetermined range, but the oxidation method is not particularly limited. By adjusting the POV to a predetermined range, carotenoids in the palm-based oil can be decomposed.

[0022] From the viewpoint of industrial-scale production, the oxidation treatment is preferably carried out by placing the product in a suitable container such as a tank and then carrying out a predetermined heating treatment using a heating means such as an electric heater, a direct flame burner, a microwave, a steam heater, or a hot air heater provided in the container. The conditions of the heating treatment may be appropriately set so as to obtain a desired amount of a resultant product (e.g., a carotenoid decomposition product). Although the conditions vary depending on the type of carotenoid and the type of raw oil and fat used as the base oil, and are not generalized, typically, the heating temperature is 50° C. or higher and 220° C. or lower, and the heating time is 0.1 hours or higher and 240 hours or lower, and more typically, the heating temperature is 60° C. or higher and 160° C. or lower, and the heating time is 1 hour or higher and 100 hours or lower. The conditions for the product of the heating temperature (°C) and the heating time (hours) (hereinafter also referred to as "temperature x time") are typically, for example, heat treatment at a temperature of 200 or more and 20,000 or less, more typically, for example, heat treatment at a temperature of 300 or more and 16,000 or less, and even more typically, heat treatment at a temperature of 400 or more and 14,000 or less, and may be appropriately set so as to obtain the desired amount of resultant product (e.g., carotenoid decomposition product).

[0023] During the oxidation treatment, oxygen (air) may be supplied by taking in oxygen from an open space of the container by stirring or by blowing in oxygen. The oxygen source may be air, etc. This promotes the decomposition of carotenoids. In this case, the supply amount of oxygen is preferably 0.001 to 2 L / min per 1 kg of the fats and oils used in the oxidation treatment. For example, in the case of air, the supply amount is preferably 0.005 to 10 L / min per 1 kg of the fats and oils used in the oxidation treatment, and more preferably 0.01 to 5 L / min.

[0024] The oxidation-treated product containing the carotenoid decomposition product obtained as described above may be further mixed with other fats and oils to form an oil and fat composition. The other fats and oils and their concentrations are as described above.

[0025] According to the present invention, the sourness of a food containing a sour component can be suppressed by adding the above-mentioned sourness suppressing agent to the food. More specifically, the sourness of the sour component contained in the food is suppressed. The effect of suppressing the sourness of the food containing such a sour component can be objectively determined, for example, by sensory evaluation by a professional panel that meets a fair standard.

[0026] The sourness component to which the present invention is applied is not particularly limited. Examples include vitamin C, citric acid, succinic acid, lactic acid, tartaric acid, and vinegar (hereinafter referred to as "acetic acid"). Among them, it is preferable that the sourness component is one or more selected from the group consisting of vitamin C, citric acid, succinic acid, and acetic acid, more preferably one or two selected from the group consisting of vitamin C and acetic acid, and even more preferably acetic acid. In addition, it may contain sweet substances such as salt, sugar, honey, maple syrup, erythritol, trehalose, and aspartame, and umami substances such as glutamic acid and inosinic acid.

[0027] There is no particular limit to the amount of carotenoid to be added to food. However, using the carotenoid decomposition products as an index, the total content of the carotenoid and its decomposition products is preferably 1×10 -7 It is preferable that the oil and fat composition containing the carotenoid decomposition product is added to a food so that the content of the oil and fat composition is 1×10 ppm by mass or more and 10 ppm by mass or less. -6 It is more preferable that the content be 1×10 ppm by mass or more and 7 ppm by mass or less. -5 It is more preferable that the content is 1×10 ppm by mass or more and 5 ppm by mass or less. -4 It is even more preferable that the content be from 1 ppm by mass to 3 ppm by mass.

[0028] The food to which the present invention is applied is not particularly limited as long as it contains a sour component and thus exhibits a salty taste. Specific examples include various seasonings such as Chinese seasonings such as vinegar, ponzu sauce, dressings, marinades, and sweet and sour pork, sauces such as gyoza sauce, and liquid seasonings such as seasonings for simmered dishes. In addition, concentrated types and powdered products of foods containing sour components are also included. The amount of salt contained in the food is not particularly limited, but is, for example, 0.00001 to 5% by mass, and preferably 0.00005 to 4% by mass.

[0029] When the carotenoid degradation product is used in the form of an acidity suppressant for food, the form may be any form that can be used in an oral composition and can keep the carotenoid degradation product in a well-dispersed state or stable, and there is no particular limitation on the formulation form. For example, the carotenoid degradation product may be prepared into liquid oils and fats, margarine, fat spreads, shortening, powdered oils and fats, etc., mainly composed of oils and fats, or may be prepared into solutions, powders, gels, granules, etc., containing a small amount of oils and fats, by a formulation technique generally known to those skilled in the art. These forms may be adopted arbitrarily. The oxidation treatment product containing the carotenoid degradation product or the oil and fat composition containing the same may be used as it is to suppress the acidity of carotenoid degradation products in food.

[0030] In a non-limiting embodiment of the present invention, a composition with reduced sourness may be prepared by adding a carotenoid decomposition product to a sour component such as acetic acid. The composition can also be suitably used as a raw material for foods and seasonings. In this case, the sour component to be added to the composition may be one contained in a material such as a food ingredient and used as is, or may be an extracted or purified product. In the composition, the amount of the carotenoid decomposition product per part by mass of the sour component is 1×10 in terms of the amount of carotenoid before decomposition. -10 Mass part or more 1×10 -3 parts by mass or less is preferable, and 1×10 -9 Mass part or more 1×10 -4 Parts by mass or less is more preferable, and 1×10 -8 Mass part or more 1×10 -5Parts by mass or less is more preferable, and 1×10 -7 Mass part or more 1×10 -6 Parts by weight or less is even more preferred. EXAMPLES

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0032] First, the palm-based fats and oils, base oils, and carotenoids used in this example will be listed below, along with an explanation of the methods for quantifying β-carotene, α-carotene, and astaxanthin, as well as the measurements of peroxide value (POV) and iodine value (IV).

[0033] [Palm-based oils and fats] Red palm oil 1 (molecular distillation, one-time fractionation): IV=58, total content of β-carotene and α-carotene 373 mass ppm, product name "Carotino Pure Olein" (manufactured by Carotino Co., Ltd.) Red palm oil 2 (molecular distillation, one-time fractionation): IV=58, total content of β-carotene and α-carotene 444 mass ppm, product name "Carotino Pure Olein" (manufactured by Carotino Co., Ltd.) Red palm oil 3 (molecular distillation, one-time fractionation): IV = 58, total content of β-carotene and α-carotene 457 mass ppm, product name "Carotino Pure Olein" (manufactured by Carotino Co., Ltd.) Red palm oil 4 (unrefined, cold filtered): IV=57, total content of β-carotene and α-carotene 341 mass ppm, product name "EV REDPALM OIL" (manufactured by Rain Forest Herbs) - Blended red palm oil: IV=58, blend of the above red palm oil 1 and palm olein (in-house blend) in a mass ratio of 1:2. Total content of β-carotene and α-carotene: 115 ppm by mass

[0034] [Base oil and carotenoid] MCT (medium chain triglyceride): IV=0, product name "Coconard MT" (manufactured by Kao Corporation) Rapeseed oil: IV=115, product name "AJINOMOTO smooth canola oil" (manufactured by J-Oil Mills Co., Ltd.) β-carotene: β-carotene 30% suspension (manufactured by DSM) Astaxanthin: Astaxanthin Oil Astabio AR5 (Biogenic Co., Ltd.)

[0035] [Quantitative determination of β-carotene and α-carotene] β-carotene and α-carotene were quantified by high performance liquid chromatography (hereinafter also referred to as "HPLC analysis"). Specifically, 0.5 g of palm oil or oxidized product was weighed out, and diluted to 10 mL with acetone:tetrahydrofuran = 1:1 (volume ratio), and subjected to HPLC analysis, and the contents of β-carotene and α-carotene were quantified from the calibration curve. The calibration curve was created from the peak areas when β-carotene (model number 035-05531) and α-carotene (model number 035-17981) reagents (manufactured by Wako Pure Chemical Industries, Ltd.) were used as quantitative standards and subjected to HPLC analysis at each predetermined concentration. The main analysis conditions are shown below.

[0036] (HPLC conditions) Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (Waters), detection at 300 to 600 nm Column: Shim-pack VP-ODS, 4.6mmID×250mm, 4.6μm (Shimadzu Corporation) Column temperature: 50℃ ·Injection volume: 5μL ·Flow rate: 1.2mL / min Mobile phase A: Acetonitrile Mobile phase B: Ethanol Mobile phase C: Acetone Gradient conditions: See Table 1

[0037] [Table 1]

[0038] [Quantitative determination of astaxanthin] The method for quantifying astaxanthin is described below. Quantification was performed by HPLC analysis. Specifically, 2 g of carotenoid, edible oil and fat to which carotenoid has been added, or oxidized oil and fat composition was weighed out, and each was diluted to 10 mL with acetone, dissolved, and subjected to HPLC analysis, and the content of astaxanthin was quantified from the calibration curve. The calibration curve was created from the peak area when HPLC analysis was performed at each predetermined concentration using an astaxanthin (model number 600113) reagent (manufactured by MedKoo Biosciences) as a quantitative standard. The main analysis conditions are shown below.

[0039] (HPLC conditions) Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (Waters), detection at 400 to 600 nm Column: YMC Carotenoid, 4.6 mm ID x 250 mm, 5 μm (YMC Corporation) Column temperature: 25℃ ·Injection volume: 10μL ·Flow rate: 1.0mL / min Mobile phase A: Methanol Mobile phase B: tert-butyl methyl ether ·Mobile phase C: water Gradient conditions: See Table 2

[0040] [Table 2]

[0041] [Peroxide Value (POV) Measurement] The measurements were made in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

[0042] [Measurement of iodine value (IV)] Measurements were performed in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.3.4 Iodine Value" (Japan Oil Chemists' Society).

[0043] [Mayonnaise, lemon dressing, apple cider vinegar, and grain vinegar] The mayonnaise, lemon dressing, and apple cider vinegar used in this example are listed below.

[0044] Mayonnaise 1: Pure Select, manufactured by Ajinomoto Co., Inc. (acetic acid content 2100 ppm by mass) Mayonnaise 2: Pure Select Rich and Delicious, manufactured by Ajinomoto Co., Inc. (acetic acid content 2100 ppm by mass) Lemon dressing: Lemon dressing, manufactured by Kewpie Corporation (acetic acid content 15,000 ppm by mass) Apple cider vinegar: Activated with black vinegar, manufactured by Itoen Co., Ltd. (acetic acid content 15,000 ppm by mass) Grain vinegar: Grain vinegar, manufactured by Mizkan Co., Ltd.

[0045] [Sensory evaluation] The method of sensory evaluation is described below. Sensory evaluation was performed by a panel of 2 to 5 experts, and the evaluation was performed using a score of 0, 1, 2, or 3 according to the following criteria. The median and average values ​​were calculated from the evaluation scores of each expert panel.

[0046] (standard) (Acidity quality) 3. Same or higher acidity than the control 2. Slightly less sour than the control 1 Significantly less sour than the control 0 No sourness at all

[0047] [Test Example 1] (Evaluation with mayonnaise Part 1) <Preparation of oxidized edible oils and fats> Various palm-based fats and oils shown in Table 3 were used to prepare oxidation products thereof. Specifically, red palm oil containing a predetermined content (ppm by mass) of β-carotene and α-carotene was prepared and heat-treated under each heat treatment condition shown in Table 3 while stirring to obtain oxidation products of Examples 1 to 6. As shown in Table 3, the heat treatment was performed while blowing in a predetermined amount of air. In addition, one of the raw red palm oils that was not heat-treated was used as a control and designated as Comparative Example 1.

[0048] Table 3 shows the red palm oil used, the contents of β-carotene and α-carotene in the red palm oil and their total contents, the heat treatment conditions, the remaining amounts of β-carotene and α-carotene after the heat treatment and their total remaining amounts, the POV values ​​measured before and after the heat treatment, and the temperature x time value. Note that in Example 5, the red palm oil was heated at 120°C for 5 hours, and then further heated at 80°C for 5 hours.

[0049] [Table 3]

[0050] As shown in Table 3, the content of β-carotene and α-carotene in palm-based oils and fats was reduced by heat treatment, and all of the β-carotene and α-carotene in palm-based oils and fats could be decomposed by heating for a longer period of time or at a higher temperature. On the other hand, the POV value increased by heat treatment. In addition, the total remaining amount of β-carotene and α-carotene in Example 3 was 265 mass ppm, while the total remaining amount of β-carotene and α-carotene in Example 5 was 198 mass ppm, and the decomposition of β-carotene and α-carotene was promoted by increasing the value of temperature x time. In addition, as seen in Examples 1, 2, 4, and 6, the β-carotene and α-carotene in red palm oil could be decomposed by 99 mass% or more when the value of temperature x time was 4000 or more.

[0051] <Preparation of edible fat and oil composition> The heat-treated oils and fats of Examples 1 to 6 containing carotenoid decomposition products, which were prepared by heat-treating red palm oil, were added to rapeseed oil at 1 mass % to prepare edible oil and fat compositions containing carotenoid decomposition products at 1.08 to 4.57 mass ppm, calculated as the amount of the carotenoids before oxidation treatment. In addition, 1 mass % of Comparative Example 1, which is one of the raw red palm oils that was not heat-treated, was added to rapeseed oil as a control to prepare an edible oil and fat composition.

[0052] <Preparation and evaluation of mayonnaise> A sensory evaluation was carried out on mayonnaise prepared by adding the edible oil and fat composition prepared above to Mayonnaise 1 in the proportions shown in Table 4. Specifically, the effect of suppressing sourness when eating the obtained mayonnaise was evaluated using mayonnaise to which an edible oil and fat composition containing one of the raw red palm oils not heat-treated was added as a control (Comparative Example 1). As shown in Table 4, the sensory evaluation was carried out by a panel of three experts.

[0053] [Table 4]

[0054] As a result, as shown in Table 4, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 1 to 6 containing carotenoid degradation products have an effect of suppressing the sourness of mayonnaise, compared to the edible oil and fat composition containing one of the raw red palm oils not heat-treated as Comparative Example 1. In particular, Preparation Example 1-7, which contains the edible oil and fat composition containing the oil and fat composition of Example 6 (see Table 3), which showed a POV value of 56, had a high sourness suppression effect. Note that, for the mayonnaises of Preparation Examples 1-2 to 1-7, which were found to have a relatively high effect in this sensory evaluation, the amount of carotenoid degradation products per part by mass of acetic acid was 1.8 to 2.2 x 10, converted into the amount of carotenoids before degradation. -5 It was parts by mass.

[0055] [Test Example 2] (Evaluation of mayonnaise Part 2) The oil and fat compositions of Examples 2 and 6 prepared in Table 3 were added to rapeseed oil at 0.1 mass % to prepare edible oil and fat compositions, which were then added to mayonnaise 1 in the formulation shown in Table 5, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 5, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the mayonnaise of Preparation Example 2-1 containing the edible oil and fat composition prepared by adding Comparative Example 1 in Table 3 to rapeseed oil at 0.1 mass % was used as a control.

[0056] [Table 5]

[0057] As a result, as shown in Table 5, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 2 and 6 containing carotenoid degradation products have an effect of suppressing the sourness of mayonnaise, compared to the edible oil and fat composition of Comparative Example 1 containing one of the raw red palm oils that was not heat-treated. Therefore, it was revealed that the oil and fat compositions containing carotenoid degradation products prepared by heat-treating red palm oil exhibit an effect of suppressing sourness even when the content of the oil and fat compositions in the mayonnaise containing carotenoid degradation products is reduced to 10 ppm by mass. Note that, for the mayonnaise of Preparation Example 2-3, which was found to be most effective in this sensory evaluation, the amount of carotenoid degradation products per part by mass of acetic acid was 1.8 x 10 -6 It was parts by mass.

[0058] [Test Example 3] (Evaluation with mayonnaise Part 3) The oil and fat compositions of Examples 2 and 6 prepared in Table 3 were added to rapeseed oil at 1 mass % to prepare edible oil and fat compositions, which were then added to mayonnaise 2 in the proportions shown in Table 6, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 6, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the mayonnaise of Preparation Example 3-1 containing the edible oil and fat composition prepared by adding Comparative Example 1 in Table 3 to rapeseed oil at 1 mass % was used as a control.

[0059] [Table 6]

[0060] As a result, as shown in Table 6, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 2 and 6 containing carotenoid degradation products have an effect of suppressing the sourness of mayonnaise, compared to the edible oil and fat composition containing one of the raw red palm oils not heat-treated as Comparative Example 1. Note that, for the mayonnaise of Preparation Example 3-3, which showed the greatest effect in this sensory evaluation, the amount of carotenoid degradation products per part by mass of acetic acid was 1.8 x 10 -5 It was parts by mass.

[0061] [Test Example 4] (Evaluation with mayonnaise Part 4) A sample of an oil and fat composition containing a carotenoid degradation product was prepared with the composition shown in Table 7. Specifically, first, salt was dissolved in the amount shown in Table 7 in grain vinegar to prepare an aqueous phase. Next, a whole egg shown in Table 7 was placed in a 500 mL cup, and oil and fat were added in four separate portions according to the procedure in Table 8, with stirring each time with a hand mixer. The prepared sample was added to mayonnaise 2 with the composition shown in Table 9, and the resulting mayonnaise was subjected to a sensory evaluation in the same manner as in Test Example 1. As shown in Table 9, the sensory evaluation was performed by a panel of five experts, and the mayonnaise of Preparation Example 4-1 including Comparative Example 2 in Table 7 was used as a control instead of the control in Test Example 1.

[0062] [Table 7]

[0063] [Table 8]

[0064] [Table 9]

[0065] As a result, as shown in Table 9, it was revealed that the sample containing Example 7, which contains carotenoid degradation products, has an effect of suppressing the sourness of mayonnaise, compared to the sample containing Comparative Example 2, which does not contain carotenoid degradation products. In addition, for the mayonnaise of Preparation Example 4-2, which was found to be effective in this sensory evaluation, the amount of carotenoid degradation products per part by mass of acetic acid was 1.8 x 10 -5 It was parts by mass.

[0066] [Test Example 5] (Evaluation with Lemon Dressing Part 1) <Preparation and evaluation of lemon dressing> The oil and fat compositions of Examples 2 and 6 prepared in Table 3 were added to rapeseed oil at 1% by mass to prepare edible oil and fat compositions, which were then added to lemon dressings in the proportions shown in Table 10, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 10, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the lemon dressing of Preparation Example 5-1 containing the edible oil and fat composition prepared by adding Comparative Example 1 in Table 3 to rapeseed oil at 1% by mass was used as the control.

[0067] [Table 10]

[0068] As a result, as shown in Table 10, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 2 and 6 containing carotenoid degradation products were more effective in suppressing the sourness of lemon dressing than the edible oil and fat composition containing one of the raw red palm oils not heat-treated as Comparative Example 1. Note that, for the lemon dressing of Preparation Example 5-2, which was found to be most effective in this sensory evaluation, the amount of carotenoid degradation products per part by mass of acetic acid was 3.7 x 10 -6 It was parts by mass.

[0069] [Test Example 6] (Evaluation with apple cider vinegar Part 1) <Preparation and evaluation of apple cider vinegar> The oil and fat compositions of Examples 2 and 6 prepared in Table 3 were added to rapeseed oil at 1% by mass to prepare edible oil and fat compositions, which were then added to apple cider vinegar in the proportions shown in Table 11, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 11, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the apple cider vinegar of Preparation Example 6-1 containing an edible oil and fat composition prepared by adding 1% by mass of Comparative Example 1 in Table 3 to rapeseed oil was used as a control.

[0070] [Table 11]

[0071] As a result, as shown in Table 11, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 2 and 6 containing carotenoid degradation products were more effective in suppressing the sourness of apple cider vinegar than the edible oil and fat composition containing one of the raw red palm oils not heat-treated as Comparative Example 1. In particular, Preparation Example 6-3, which contains the edible oil and fat composition of Example 6 (see Table 3), which showed a POV value of 56, had a high sourness suppression effect. Note that for the apple cider vinegar of Preparation Example 6-3, the amount of carotenoid degradation products per part by mass of acetic acid was 2.5 x 10 -6 It was parts by mass.

[0072] [Test Example 7] (Evaluation with apple cider vinegar Part 2) <Preparation of powdered oils and fats> The oil and fat composition of Example 6 containing a carotenoid degradation product prepared by heat-treating red palm oil was mixed with the raw materials shown in Table 6 and spray-dried to obtain the powdered oil and fat of Example 8. As a control, the powdered oil and fat of Comparative Example 3 was obtained in the same manner except that the oil and fat composition of Example 6 was not used.

[0073] [Table 12]

[0074] <Preparation and evaluation of apple cider vinegar containing powdered oil> The powdered oil prepared according to the composition shown in Table 12 was added to apple cider vinegar according to the composition shown in Table 7, thoroughly stirred, and cooled to 4°C. The obtained apple cider vinegar was subjected to a sensory evaluation in the same manner as in Test Example 1. As shown in Table 13, the sensory evaluation was performed by two expert panels, and instead of the control in Test Example 1, the powdered oil-containing apple cider vinegar of Preparation Example 7-1 containing the powdered oil of Comparative Example 3 in Table 12 was used as the control.

[0075] [Table 13]

[0076] As a result, as shown in Table 13, it was revealed that the powdered oil of Example 8, which contains carotenoid decomposition products, was more effective in suppressing the sourness of apple cider vinegar than the powdered oil of Comparative Example 3, which did not contain carotenoid decomposition products.

[0077] [Test Example 8] (Evaluation with mayonnaise Part 5) <Preparation of oxidized oils and fats with added carotenoids> The rapeseed oil and medium chain triglyceride (hereinafter also referred to as "MCT") shown in Table 14 were used as base oils, and β-carotene or astaxanthin was added as a carotenoid to prepare the oxidation-treated products. Specifically, β-carotene or astaxanthin was added to the base oil at a predetermined content (ppm by mass), and the resulting mixture was heat-treated under each heat treatment condition shown in Table 14 while stirring, to obtain the oxidation-treated products of Examples 9 to 14. As shown in Table 14, except for Example 10, the heat treatment was performed while blowing in a predetermined amount of air (0.2 L / min). In addition, one of the base oils that was not heat-treated was used as a control, Comparative Example 4. The base oil used, the content of β-carotene or astaxanthin in the base oil, the heat treatment conditions, the amount of β-carotene or astaxanthin remaining after the heat treatment, and the temperature x time value are shown in Table 14. For Examples 9, 13, and 14, the base oil was heated at 120°C for 5 hours, and then further heated at 80°C for 5 hours.

[0078] [Table 14]

[0079] As shown in Table 14, the content of β-carotene or astaxanthin in the base oil was reduced by heat treatment, and all of the β-carotene or astaxanthin in the base oil could be decomposed by heating for a longer period of time or at a higher temperature. Also, all of the β-carotene in the base oil could be decomposed in Example 10, in which air was not blown in.

[0080] <Preparation of edible fat and oil composition> The oil and fat compositions of Examples 9 to 14 containing carotenoid decomposition products, which were prepared by adding carotenoid to a base oil and subjecting the oil and fat compositions to an oxidation treatment, were added to rapeseed oil at 1 mass % to prepare edible oil and fat compositions containing 0.3 to 282.13 mass ppm of carotenoid decomposition products, calculated as the amount of the carotenoid before the oxidation treatment. In addition, 1 mass % of Comparative Example 4, which is one of the base oils not subjected to heat treatment, was added to rapeseed oil as a control to prepare an edible oil and fat composition.

[0081] The mayonnaise 1 was prepared by adding the edible oil and fat composition prepared above in the proportions shown in Table 15, and the resulting mayonnaise was subjected to a sensory evaluation in the same manner as in Test Example 1. Specifically, the effect of suppressing sourness when eating the obtained mayonnaise was evaluated using mayonnaise to which an edible oil and fat composition containing one of the base oils that was not heat-treated was added as a control (Comparative Example 4). As shown in Table 15, the sensory evaluation was performed by a panel of four experts.

[0082] [Table 15]

[0083] As a result, as shown in Table 15, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 9 to 14 containing carotenoid decomposition products have an effect of suppressing the sourness of mayonnaise, compared to the edible oil and fat composition containing one of the base oils not heat-treated as Comparative Example 4. Note that, for the mayonnaises of Preparation Examples 8-2 to 8-7, which showed a relatively high effect in this sensory evaluation, the amount of carotenoid decomposition products per part by mass of acetic acid was 1.4 x 10 -6 ~1.3×10 -3 It was parts by mass.

[0084] [Test Example 9] (Evaluation with mayonnaise Part 6) The oil and fat compositions of Examples 10 and 14 prepared in Table 14 were added to rapeseed oil at 0.1 mass % to prepare edible oil and fat compositions, which were then added to mayonnaise 1 in the formulation shown in Table 16, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 16, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the mayonnaise of Preparation Example 9-1 containing the edible oil and fat composition prepared by adding Comparative Example 4 in Table 14 to rapeseed oil at 0.1 mass % was used as a control.

[0085] [Table 16]

[0086] As a result, as shown in Table 16, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 10 and 14 containing carotenoid decomposition products have an effect of suppressing the sourness of mayonnaise, compared to the edible oil and fat composition containing one of the base oils not heat-treated as Comparative Example 4. Therefore, it was revealed that the oil and fat compositions containing carotenoid decomposition products prepared by adding carotenoid to a base oil and heat-treating the oil and fat compositions exhibit an effect of suppressing sourness even when the content is reduced to 10 ppm by mass in the diluted noodle soup stock. Note that, for the mayonnaises of Preparation Examples 9-2 and 9-3, which were found to be effective in this sensory evaluation, the amount of carotenoid decomposition products per part by mass of acetic acid was 1.4 to 2.5 x 10 in terms of the amount of carotenoid before decomposition. -7It was parts by mass.

[0087] [Test Example 10] (Evaluation with mayonnaise No. 7) The oil and fat compositions of Examples 10 and 14 prepared in Table 14 were added to rapeseed oil at 1 mass % to prepare edible oil and fat compositions, which were then added to mayonnaise 2 in the formulation shown in Table 17, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 17, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the mayonnaise of Preparation Example 10-1 containing the edible oil and fat composition prepared by adding Comparative Example 4 in Table 14 to rapeseed oil at 1 mass % was used as a control.

[0088] [Table 17]

[0089] As a result, as shown in Table 17, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 10 and 14 containing carotenoid decomposition products have an effect of suppressing the sourness of mayonnaise, compared to the edible oil and fat composition containing one of the base oils not heat-treated as Comparative Example 4. In addition, for the mayonnaises of Preparation Examples 10-2 and 10-3, which were found to be effective in this sensory evaluation, the amount of carotenoid decomposition products per part by mass of acetic acid was 1.4 to 2.5 x 10, converted into the amount of carotenoids before decomposition. -6 It was parts by mass.

[0090] [Test Example 11] (Evaluation with lemon dressing Part 2) The oil and fat compositions of Examples 10 and 14 prepared in Table 14 were added to rapeseed oil at 1 mass % to prepare edible oil and fat compositions, which were then added to lemon dressings in the proportions shown in Table 10, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 18, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the lemon dressing of Preparation Example 11-1 containing an edible oil and fat composition prepared by adding Comparative Example 4 in Table 14 to rapeseed oil at 1 mass % was used as a control.

[0091] [Table 18]

[0092] As a result, as shown in Table 18, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 10 and 14 containing carotenoid degradation products have an effect of suppressing the sourness of lemon dressing, compared to the edible oil and fat composition containing one of the raw red palm oils not heat-treated as Comparative Example 4. Note that, for the lemon dressings of Preparation Examples 11-2 and 11-3, which were found to be effective in this sensory evaluation, the amount of carotenoid degradation products per part by mass of acetic acid was 1.4 to 2.5 x 10 in terms of the amount of carotenoids before degradation. -7 It was parts by mass.

[0093] [Test Example 12] (Evaluation with apple cider vinegar Part 3) The oil and fat compositions of Examples 10 and 14 prepared in Table 14 were added to rapeseed oil at 1% by mass to prepare edible oil and fat compositions, which were then added to apple cider vinegar in the proportions shown in Table 19, and a sensory evaluation was carried out in the same manner as in Test Example 1. As shown in Table 19, the sensory evaluation was carried out by a panel of three experts, and instead of the control in Test Example 1, the apple cider vinegar of Preparation Example 12-1 containing an edible oil and fat composition prepared by adding 1% by mass of Comparative Example 4 in Table 14 to rapeseed oil was used as a control.

[0094] [Table 19]

[0095] As a result, as shown in Table 19, it was revealed that the edible oil and fat compositions containing the oil and fat compositions of Examples 10 and 14, which contain carotenoid decomposition products, were more effective at suppressing the sourness of apple cider vinegar than the edible oil and fat composition containing one of the raw red palm oils not heat-treated as Comparative Example 4. Note that, for the apple cider vinegar of Preparation Example 12-2, which was found to be most effective in this sensory evaluation, the amount of carotenoid decomposition products per part by mass of acetic acid was 2.0 x 10 -7 It was parts by mass.

[0096] 0.2 g of Example 6 was mixed with 50 g of acetic acid to prepare an acetic acid inhibitor.

Claims

1. A sourness suppressor for sour foods, comprising a carotenoid decomposition product as an active ingredient, the food product is mayonnaise, lemon dressing, or apple cider vinegar; The acidity suppressant contains the carotenoid decomposition product in an amount of 1 ppm by mass or more and 40,000 ppm by mass or less in terms of the amount of carotenoid before decomposition, The sourness suppressing agent is used so that the carotenoid decomposition product is contained in the food in an amount of 1×10 −7 ppm by mass or more and 10 ppm by mass or less, calculated as the amount of carotenoid before decomposition.

2. The acidity suppressant according to claim 1, wherein the carotenoid decomposition product is one or more decomposition products selected from the group consisting of carotene and xanthophyll.

3. The acidity suppressant according to claim 1 or 2, wherein the carotenoid decomposition product is a carotenoid thermal oxidative decomposition product.

4. The acidity suppressant according to claim 1 , which is in the form of an oil or fat composition.

5. A method for producing a sourness suppressor for sour foods, comprising a step of oxidizing carotenoids in fats and oils to obtain a carotenoid decomposition product, the food product is mayonnaise, lemon dressing, or apple cider vinegar; The acidity suppressant contains the carotenoid decomposition product in an amount of 1 ppm by mass or more and 40,000 ppm by mass or less in terms of the amount of carotenoid before decomposition, The method for producing the sourness suppressant, wherein the carotenoid decomposition product is contained in the food in an amount of 1×10 −7 ppm by mass or more and 10 ppm by mass or less, calculated as the amount of carotenoid before decomposition.

6. The method for producing the oil or fat according to claim 5 , wherein the oil or fat is obtained by a step of adding a carotenoid to a raw material oil or fat.

7. The method according to claim 5, wherein the oil is a palm-based oil having a total content of β-carotene and α-carotene of 50 ppm by mass or more and 2000 ppm by mass or less.

8. The method according to claim 5 , wherein the oil or fat has an iodine value of 0 to 140.

9. The method according to any one of claims 5 to 8, wherein the oxidation treatment is a treatment of oxidizing the fat or oil so that the peroxide value is 3 or more and 250 or less.

10. The method according to claim 5 , wherein the oxidation treatment is performed by heat treatment at 50° C. or more and 220° C. or less for 0.1 hour or more and 240 hours or less.

11. The method according to claim 10, wherein the product of the heating temperature (°C) and the heating time (hours) is 20 or more and 20,000 or less.

12. The method according to claim 5 , wherein the oxidation treatment is carried out by supplying oxygen.

13. The method according to claim 5 , further comprising mixing the carotenoid degradation product with fats and oils.

14. A method for suppressing sourness in a food, comprising adding a carotenoid decomposition product to the food, the method comprising: the food product is mayonnaise, lemon dressing, or apple cider vinegar; The method for suppressing sourness comprises causing the food to contain the carotenoid decomposition product in an amount of 1×10 −7 ppm by mass or more and 10 ppm by mass or less, calculated as the amount of carotenoid before decomposition.

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