Odor transfer inhibitor and food or beverage using the same

Abstract

To provide a material that enables suppression of transfer of externally generated odors to food or beverage.SOLUTION: It has been discovered that, when an agent characterized by containing polyphenols is formulated into food or beverage, transfer of externally generated odors to the food or beverage is suppressed.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an odor transfer inhibitor and a food or drink product using the same. [Background technology]

[0002] Foods and beverages have a variety of odors. Some of these are pleasant, while others are unpleasant. These odors can transfer to other foods and beverages during storage. Even if a food or beverage is individually packaged, the odor of the other food or beverage can transfer through the packaging. Furthermore, the odor of the packaging, container, or quality preservative can transfer to the food or beverage. This situation can sometimes impair the taste of the food or beverage. Methods for suppressing such odor transfer are disclosed below.

[0003] For example, Patent Document 1 discloses a specific polyhydric alcohol-based food additive emulsifier that can suppress the transfer of moldy and malodorous odors. Patent Document 2 discloses a packaged tea beverage containing the JCN5805 strain that has a reduced papery odor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-204761 [Patent Document 2] Japanese Patent Publication No. 2022-145446 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 examines the odor suppression effect when the main component of mold odor is added to food and drink, but does not sufficiently examine whether the odor transfers. Patent Document 2 also has a paper odor suppression effect, but does not provide reference for the problem of suppressing external odors from transferring to food and drink.

[0006] Therefore, an object of the present invention is to provide a material that can prevent odors generated outside from transferring to food and drink. [Means for solving the problem]

[0007] The present inventors conducted extensive research to solve the above-mentioned problems, and as a result, they discovered that when an agent containing polyphenols was added to food and beverages, it was possible to inhibit the transfer of odors generated outside to the food and beverages, and thus completed the present invention.

[0008] That is, the present invention provides: [1] Odor transfer inhibitors containing polyphenols, [2] The odor transfer inhibitor according to [1], further containing an oil or fat. [3] The odor transfer inhibitor according to [2], which is an oil composition in which the aqueous solution containing the polyphenols is dispersed in an oil. [4] The odor transfer inhibitor according to [2] or [3], wherein the polyphenols are one or more selected from the group consisting of isoflavones, hesperidins, chlorogenic acids, cocoa polyphenols, catechins, rutins, and anthocyanins. [5] A food or drink containing the odor transfer inhibitor according to any one of [1] to [3]. [6] A food or drink containing the odor transfer inhibitor described in [4]. [7] A method for suppressing odor transfer, characterized by containing polyphenols. [8] The method for suppressing odor transfer according to [7], further comprising oil or fat. [9] The method for suppressing odor transfer according to [7] or [8], wherein the aqueous solution containing the polyphenols is an oil or fat composition dispersed in an oil or fat. It is related to. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide food and drink in which odor transfer is suppressed and the inherent deliciousness of the food and drink is maintained. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be specifically described below.

[0011] The present invention relates to an inhibitor that inhibits the transfer of externally generated odors to food and beverages. Specifically, when an odor transfer inhibitor containing polyphenols described below is added to a food or beverage, the transfer of externally generated odors to the food or beverage can be inhibited. As a result, the deliciousness of the food or beverage can be maintained.

[0012] The term "externally generated odor" according to the present invention refers to odors generated from other foods and beverages, odors generated from storage locations, etc. Specific examples include odors generated from ingredients or foods and beverages stored together with foods and beverages containing the odor transfer inhibitor, and odors generated from quality preservatives and freshness preservatives. The term "externally generated odor" according to the present invention does not include odors generated from foods and beverages containing the odor transfer inhibitor, or odors generated during the manufacturing, processing, distribution, or storage of the food and beverage, or odors generated from raw materials used in the food and beverage. It is strictly an odor generated other than from foods and beverages containing the odor transfer inhibitor. In this specification, the terms "externally generated odor" and "externally derived odor" may be used. There are smells that are pleasant to eat and smells that are unpleasant to eat, but both are smells that fall within the scope of the present invention, and do not include smells that are generated from foods and beverages containing the odor transfer inhibitor.

[0013] For example, there is an odor generated from food ingredients, food, and beverages stored together with food and beverages containing the odor transfer inhibitor. When food ingredients, food, and beverages are stored simultaneously in the same system, odors may be transferred from one another. Specific examples of food ingredients and food and beverages include seafood, meat, kimchi, miso, pickles, seasonings, spices, and strong-smelling foods such as garlic, shiso leaves, and ginger. Examples of storage in the same system include freezers, refrigerators, leisure iceboxes, storage containers, storage bags, and the like.

[0014] For example, examples of the odors of the present invention include odors specific to refrigerators and freezers, odors from packaging or storage containers, and other odors that do not originate from food or beverages. In addition, an oily odor from a fryer may transfer to food or beverages stored near the fryer, and such cases are also within the scope of the present invention.

[0015] For example, odors emanating from quality preservatives include the odor of ethanol and odors like wasabi or mustard. When a quality preservative is enclosed in a bag containing food or beverage, or when a sheet-like quality preservative is placed on top of the bag, the odor emanating from the quality preservative is transferred to the food or beverage. Examples of quality preservatives include ethanol transpiration agents, oxygen absorbers, a combination of an ethanol transpiration agent and an oxygen absorber, and quality preservatives using allyl mustard oil, which can also be exemplified as odors derived from non-food or beverages. Furthermore, alcohol is sometimes sprayed directly onto food or beverages for the purpose of preserving quality, and this alcohol odor is also within the scope of the present invention. The scope of the present invention also includes odors originating from packaging materials used to store food and drink, such as paper cartons, bags for storing sweets, and plastic wrap.

[0016] The odor transfer inhibitor of the present invention contains polyphenols. The term "polyphenols" refers to substances containing a large amount of polyphenols. Specifically, the polyphenols are preferably one or more selected from the group consisting of isoflavones, hesperidins, chlorogenic acids, cocoa polyphenols, catechins, rutins, and anthocyanins. More preferably, the polyphenols are one or more selected from the group consisting of isoflavones, hesperidins, catechins, rutins, and anthocyanins, and even more preferably, hesperidins and / or anthocyanins. By using polyphenols of appropriate origin, it is possible to inhibit the transfer of external odors to food and beverages. Examples of chlorogenic acids include green coffee bean extract. Examples of cocoa polyphenols include cocoa extract and raw cocoa bean extract. Examples of catechins include tea extract. Examples of hesperidins include extracts derived from young tangerine fruits. Examples of isoflavones include isoflavone extracts. Examples of rutins include extracts derived from Sophora japonica beans.

[0017] The odor transfer inhibitor of the present invention preferably further contains an oil or fat. More preferably, the polyphenol-containing aqueous solution is dispersed in the oil or fat. This is a water-in-oil emulsion in which an aqueous phase containing an aqueous solution is dispersed in an oil or fat-containing oil phase. The oil or fat is not particularly limited as long as it is edible. Specific examples include various animal and vegetable oils such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, lard, fish oil, whale oil, and algae oil, as well as their hardened oils, fractionated oils, and transesterified oils. A mixture of two or more of these oils or fats can also be used. The oil or fat used can be selected appropriately depending on the design of the food or beverage in which the odor transfer inhibitor will ultimately be used.

[0018] The odor transfer inhibitor preferably contains an oil-soluble emulsifier dissolved in the oil phase in addition to the oil. The oil-soluble emulsifier is an emulsifier that dissolves in oils and fats, and in the present invention refers to an emulsifier with an HLB of 7 or less. Specifically, one or more selected from polyglycerin fatty acid esters, sugar esters, sorbitan esters, and monoglycerin fatty acid esters are preferred. Polyglycerin fatty acid esters, sugar esters, and distilled monoglycerides are more preferred, polyglycerin fatty acid esters are even more preferred, and polyglycerin condensed ricinoleate, which is classified as a polyglycerin fatty acid ester, is most preferred. Polyglycerin condensed ricinoleate is sometimes abbreviated as PGPR. The use of such an oil-soluble emulsifier stabilizes the emulsified state of the odor transfer inhibitor, allowing for efficient odor transfer inhibition. The amount of oil-soluble emulsifier in the oil phase is preferably 0.01 to 6% by mass. More preferably, the lower limit is 0.015% by mass or more, 0.02% by mass or more, or 0.05% by mass or more. More preferably, the upper limit is 5% by mass or less, 4% by mass or less, 3.5% by mass or less, or 3% by mass or less. By using an appropriate amount of an appropriate emulsifier, a water-in-oil emulsion with strong emulsification can be obtained.

[0019] The odor transfer inhibitor of the present invention preferably comprises an aqueous solution containing polyphenols dispersed in an oil or fat, and the amount of the aqueous solution can be appropriately determined depending on the amount of polyphenols. The aqueous solution referred to here refers to the sum of polyphenols and water. The amount of the aqueous solution is preferably 0.001 to 20% by mass of the odor transfer inhibitor. More preferably, the lower limit is 0.002% by mass or more, 0.004% by mass or more, 0.005% by mass or more, 0.01% by mass or more, 0.015% by mass or more, or 0.02% by mass or more. More preferably, the upper limit is 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.5% by mass or less, or 0.45% by mass or less. An appropriate amount of aqueous solution can inhibit the transfer of external odors to food or beverages.

[0020] The amount of polyphenols contained in the aqueous phase of the odor transfer inhibitor of the present invention is preferably 1 to 99.9% by mass. The lower limit of the amount of polyphenols is more preferably 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more. The upper limit is more preferably 90% by mass or less, 80% by mass or less, or 70% by mass or less. By containing polyphenols at an appropriate concentration, it is possible to inhibit the transfer of external odors to food and beverages.

[0021] There are no particular limitations on the food and drink that can contain the odor transfer inhibitor of the present invention. In order to inhibit the transfer of odors from a quality preservative, the odor transfer inhibitor can be blended into the food that is packaged in a bag together with the quality preservative.

[0022] (Method for manufacturing odor transfer inhibitor) The method for producing the odor transfer inhibitor of the present invention will be explained with reference to an example. Polyphenols are dissolved in water, and if necessary, a water-soluble emulsifier is also dissolved to prepare an aqueous phase. If necessary, an oil-soluble emulsifier is dissolved in oils and fats to prepare an oil phase. Next, the oil phase is mixed with the aqueous phase to emulsify into a water-in-oil type, thereby obtaining an odor transfer inhibitor. Note that a predetermined emulsification method can be used. Those skilled in the art can appropriately adjust the concentration of polyphenols in the aqueous phase and the amount of the aqueous phase to be blended, as necessary.

[0023] The amount of the odor transfer inhibitor of the present invention to be blended into a food or beverage is preferably such that the water phase in the food or beverage is 1 to 3000 ppm. More preferably, the lower limit is 2 ppm or more, 3 ppm or more, 5 ppm or more, 8 ppm or more, 10 ppm or more, 15 ppm or more, 18 ppm or more, or 20 ppm or more. More preferably, the upper limit is 2500 ppm or less, 2300 ppm or less, or 2200 ppm or less. By blending an appropriate amount of odor transfer inhibitor, it is possible to inhibit the transfer of external odors to the food or beverage. [Example]

[0024] The present invention will be described in more detail below by showing examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples, "%" and "parts" are based on mass.

[0025] (Production of odor transfer inhibitor of Comparative Example 1-1) In Comparative Example 1-1, palm oil (manufactured by Fuji Oil Co., Ltd.) was used.

[0026] (Production of odor transfer inhibitor of Comparative Example 1-2) In Comparative Example 1-2, 0.007% of an oil-soluble emulsifier was added to 99.983% palm oil and mixed to prepare an oil phase. 0.01% of water was added to the mixture and stirred with a homomixer (10,000 rpm x 10 minutes). The resulting water-in-oil emulsion was used as the odor transfer inhibitor of Comparative Example 1-2.

[0027] (Production of odor transfer inhibitor of Example 1-1) In Example 1-1, an oil phase was prepared by adding 0.007% of an oil-soluble emulsifier to 99.973% palm oil and mixing them. An aqueous phase was prepared by mixing 0.01% water and 0.01% hesperidins, and this aqueous phase was added to the oil phase and stirred with a homomixer to obtain a water-in-oil emulsion, which was used as the odor transfer inhibitor of Example 1-1.

[0028] (Production of odor transfer inhibitor of Example 1-2) In Example 1-2, an odor transfer inhibitor of Example 1-2 was obtained in the same manner as in Example 1-1, except that the hesperidins in Example 1-1 were replaced with isoflavones.

[0029] (Production of odor transfer inhibitors of Examples 1-3) In Example 1-3, the odor transfer inhibitor of Example 1-3 was obtained in the same manner as in Example 1-1, except that the hesperidins in Example 1-1 were replaced with chlorogenic acids.

[0030] (Preparation of odor transfer inhibitors of Examples 1-4) In Example 1-4, the odor transfer inhibitor of Example 1-4 was obtained in the same manner as in Example 1-1, except that the hesperidins in Example 1-1 were replaced with cocoa polyphenols.

[0031] (Preparation of odor transfer inhibitors of Examples 1-5) In Example 1-5, an odor transfer inhibitor of Example 1-5 was obtained in the same manner as in Example 1-1, except that the hesperidins in Example 1-1 were replaced with catechins.

[0032] (Preparation of odor transfer inhibitors of Examples 1-6) In Example 1-6, the odor transfer inhibitor of Example 1-6 was obtained in the same manner as in Example 1-1, except that the hesperidins in Example 1-1 were replaced with rutins.

[0033] (Preparation of odor transfer inhibitors of Examples 1-7) In Example 1-7, the odor transfer inhibitor of Example 1-7 was obtained in the same manner as in Example 1-1, except that the hesperidins in Example 1-1 were replaced with anthocyanins.

[0034] (Preparation of odor transfer inhibitors of Examples 1-8) In Examples 1-8, hesperidin itself was used.

[0035] (Table 1) TIFF2025122405000001.tif68169 · Oil-soluble emulsifier: Riken Vitamin Co., Ltd. "Poem PR-100" (polyglycerin condensed ricinoleic acid ester, HLB 1) Hesperidin: "αG Hesperidin PA-T" manufactured by Toyo Sugar Refining Co., Ltd. Isoflavones: "Soyaflavone HG" manufactured by Fuji Oil Co., Ltd. Chlorogenic acids: "Green Coffee Bean Extract-P" manufactured by Oryza Oil & Fat Chemical Co., Ltd. Cocoa polyphenols: "Cocoa Extract WSP" manufactured by Oryza Oil & Fat Chemical Co., Ltd. Catechins: "Sunphenon 90S" manufactured by Taiyo Chemical Co., Ltd. Rutin: "αG Rutin PS" manufactured by Toyo Sugar Refining Co., Ltd. Anthocyanins: Powdered Grape Extract HA manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0036] <Consideration 1> Madeleines were produced using the odor transfer inhibitors of Comparative Examples 1-1 and 1-2 and Examples 1-1 to 1-8. The method for producing madeleines was as follows.

[0037] ■How to make madeleines The odor transfer inhibitors of Comparative Examples 1-1 and 1-2 and Examples 1-1 to 1-7 were heated to 50°C, and whole eggs were heated to 30-35°C in a hot water bath. Granulated sugar, soft flour, and baking powder were weighed, sieved into a mixer bowl, and mixed. Whole eggs were added, mixed for 90 seconds, and then stored at room temperature (20°C) for at least 30 minutes. 30g of the resulting dough was poured into cups and baked (190°C / 170°C for 15-18 minutes). In Example 2-8, the odor transfer inhibitor of Example 1-8 was added to the dough together with the granulated sugar, soft flour, and baking powder.

[0038] The products were stored according to the storage test method described below, and flavor evaluation was carried out after each storage period. ■ Preservation test method The madeleines were placed in gas barrier bags with a quality preservative and sealed with a sealer. They were stored at 20°C, and the flavor was evaluated on the 7th and 14th days after storage. - Quality preservative: Freund Corporation's "Antimold Mild 30" (ethanol evaporative type) Gas barrier bag: "Barrier NY Gassho Bag Gateau Brown 105 x 120" manufactured by Toko Co., Ltd. ■ Flavor evaluation Five panelists who are normally involved in the prototyping of Western confectionery samples tasted each sample and then decided by consensus to rate the presence or absence of an external odor. The external odor referred to here is the odor that comes from the quality preservative. The rating was on an 8-point scale, with a score of 5 or less being considered a pass. Any rating not listed below was inferred from the higher or lower rating. 8 points: A strong external odor was detected. 6 points: An external odor was detected. 5 points: An external odor was detected, but it was weaker than 6 points. 3 points: Almost no external odor was detected. 1 point: No external odor was detected.

[0039] (Table 2) TIFF2025122405000002.tif104169

[0040] Even when an odor transfer inhibitor containing no polyphenols was added to madeleines, external odors, i.e., odors from the quality preservative, were transferred to the madeleines (Comparative Examples 2-1 and 2-2). In contrast, when madeleines containing polyphenols were used, external odors were detected, but they were weak (Example 2-8). Furthermore, when odor transfer inhibitors in which polyphenols were present together with fats and oils and in which the polyphenols were present in the form of an aqueous solution in the fats and oils were added to madeleines, no external odors were detected and odor transfer was suppressed (Examples 2-1 to 2-7). Hesperidins, isoflavones, catechins, rutins, and anthocyanins were particularly effective, with hesperidins and anthocyanins being the most effective. The effect of inhibiting the transfer of external odors continued even after 14 days of storage.

[0041] (Preparation of odor transfer inhibitors of Examples 1-9) In Example 1-9, the odor transfer inhibitor of Example 1-9 was obtained in the same manner as in Example 1-1, except that the palm oil in Example 1-1 was changed to 99.995%, the hesperidins to 0.002%, the water to 0.002%, and the oil-soluble emulsifier to 0.001%.

[0042] (Preparation of odor suppressants of Examples 1-10) In Example 1-10, the odor transfer inhibitor of Example 1-10 was obtained in the same manner as in Example 1-1, except that the palm oil in Example 1-1 was changed to 99.989%, the hesperidins to 0.004%, the water to 0.004%, and the oil-soluble emulsifier to 0.003%.

[0043] (Preparation of odor transfer inhibitors of Examples 1-11) In Example 1-11, the odor transfer inhibitor of Example 1-11 was obtained in the same manner as in Example 1-1, except that the palm oil in Example 1-1 was changed to 99.946%, the hesperidins to 0.02%, the water to 0.02%, and the oil-soluble emulsifier to 0.014%.

[0044] (Preparation of odor transfer inhibitors of Examples 1-12) In Example 1-12, the odor transfer inhibitor of Example 1-12 was obtained in the same manner as in Example 1-1, except that the palm oil in Example 1-1 was changed to 99.892%, the hesperidins to 0.04%, the water to 0.04%, and the oil-soluble emulsifier to 0.028%.

[0045] (Preparation of odor transfer inhibitors of Examples 1-13) In Example 1-13, the odor transfer inhibitor of Example 1-13 was obtained in the same manner as in Example 1-1, except that the palm oil, hesperidins, water, and oil-soluble emulsifier were changed to 98.92%, 0.4%, 0.4%, and 0.28%, respectively.

[0046] (Table 3) TIFF2025122405000003.tif51169

[0047] <Consideration 2> Madeleines were produced using the odor transfer inhibitors of Comparative Example 1-1, Examples 1-1, and 1-9 to 1-13. The method for producing the madeleines was the same as that shown in Study 1.

[0048] The preservation test method was the same as that used in Study 1. The quality preservative used here was also an ethanol evaporative type. Flavor evaluation was also carried out in the same manner as in Study 1.

[0049] (Table 4) TIFF2025122405000004.tif107169

[0050] The inhibitory effect of the odor transfer inhibitor containing hesperidins was dose-dependent. In particular, Examples 3-1 and 3-4 to 3-6 showed the strongest inhibitory effect, and it was confirmed that a significant effect was obtained when the amount of aqueous phase in the madeleines was 50 ppm or more.

[0051] <Consideration 3> ■Production of Madeleines in Comparative Example 4 Following the method for producing madeleines in Study 1 above, madeleines in Comparative Example 4 were produced using a mixture of 25 parts of the odor transfer inhibitor in Comparative Example 1-1, 25 parts of whole eggs, 25 parts of granulated sugar, 25 parts of soft flour, and 0.5 parts of baking powder.

[0052] ■ Production of Madeleines in Example 4 The madeleines of Example 4 were produced in the same manner as in Comparative Example 4, except that the odor transfer inhibitor of Comparative Example 1-1 used in Comparative Example 4 was replaced with the odor transfer inhibitor of Example 1-1.

[0053] The preservation test method was the same as that used in Study 1, except that the quality preservative was changed from ethanol evaporative to allyl mustard oil. Allyl mustard oil type preservative: "Wasagreen" manufactured by Nippon Paper Papylia Co., Ltd. Flavor evaluation was also conducted using the same method as in Study 1. In the flavor evaluation using an allyl mustard oil type quality preservative, the odor was defined as the odor derived from the allyl mustard oil type quality preservative.

[0054] (Table 5) TIFF2025122405000005.tif72169

[0055] In Comparative Example 4, the smell derived from allyl mustard oil was strongly detected. This tendency continued even after 14 days of storage. On the other hand, in Example 4, the smell derived from allyl mustard oil was detected, but it was weak. On the 14th day, the smell was almost undetectable.

[0056] <Consideration 4> The effects of different storage temperatures were examined using madeleines from Comparative Example 4 and Example 4 in Study 3. The storage test method was the same as in Study 1, with the storage temperature set to 20°C or 35°C. The quality preservative used was an ethanol evaporative type.

[0057] (Table 6) TIFF2025122405000006.tif47169

[0058] In Comparative Example 5, an odor was detected even at storage temperatures of 20°C and 35°C, and this tendency did not change even with increasing storage period. On the other hand, in Example 5, no odor was detected even at each storage temperature. This tendency did not change even with increasing storage period.

[0059] (Preparation of odor transfer inhibitors of Examples 1-14) Example 1-14 was produced in the same manner as Example 1-1, except that the palm oil, hesperidins, water, and oil-soluble emulsifier were changed to 98.64%, 0.5%, 0.5%, and 0.36%, respectively, to obtain an odor transfer inhibitor of Example 1-14. In addition, the amount of polyphenols in the aqueous phase of the odor transfer inhibitor of Example 1-14 was 50%, and the proportion of the aqueous phase in the oil and fat composition was 1.0%.

[0060] <Consideration 5> Milk containing an odor transfer inhibitor was produced according to the formulation in Table 7. The production method was as follows: The inhibitor of Example 1-8 or Example 1-14 was added to commercially available milk and stirred with a spatula to obtain the milk of Comparative Example 6-1 and Examples 6-1 to 6-4.

[0061] The product was stored according to the storage test method described below, and the flavor was evaluated according to the evaluation method described below. ■ Preservation test method 20g of kimchi (commercially available) and 20g of each type of milk were placed in a plastic cup. The kimchi and milk were placed in rectangular plastic storage containers (two of each) and stored in the refrigerator overnight. The next day, the milk was served as a tasting sample to check whether the kimchi smell had transferred to the milk. ■ Flavor evaluation The flavor evaluation was performed using the same method as in Study 1 (four panelists). The external odor referred to here was the odor of kimchi. The evaluation scores were the same as in Study 1.

[0062] (Table 7) TIFF2025122405000007.tif41169

[0063] The milk of Comparative Example 6-1 had a strong kimchi odor, resulting in odor transfer. On the other hand, by adding an inhibitor containing polyphenols to the milk, the kimchi odor was still detectable but was weakened, suppressing the transfer of the kimchi odor (Examples 6-1 and 6-2). Furthermore, by adding an inhibitor in which an aqueous solution containing polyphenols was present in the oil or fat to the milk, the transfer of the kimchi odor was further suppressed (Examples 6-3 and 6-4).

[0064] <Consideration 6> The inhibition of freezer odor transfer was investigated. 0.25 g of the inhibitor of Example 1-14 was added to 50 g of rice cooked in a rice cooker and stirred with a rice paddle to prepare Example 7. Comparative Example 7 was prepared by replacing the inhibitor of Example 1-14 with the inhibitor of Comparative Example 1-1. The rice was wrapped in plastic wrap and stored in a home freezer for one year. ■ Flavor evaluation After one year of storage, each frozen rice was thawed in a microwave oven and used as a tasting sample. The flavor evaluation was performed using the same method as in Study 1 (five panelists). Note that the external smell referred to here was the smell of the freezer, or the so-called freezer odor. The evaluation points were the same as in Study 1.

[0065] The flavor evaluation of the rice of Comparative Example 7 was 8 points, indicating that the freezer smell had been transferred, whereas the flavor evaluation of the rice of Example 7 was 3 points, indicating that the freezer smell was hardly noticeable.

Claims

1. Contains polyphenols to prevent odor transfer.

2. The odor transfer inhibitor according to claim 1, further comprising an oil or fat.

3. 3. The odor transfer inhibitor according to claim 2, which is an oil composition in which the aqueous solution containing the polyphenols is dispersed in an oil.

4. 4. The odor transfer inhibitor according to claim 2, wherein the polyphenols are one or more selected from the group consisting of isoflavones, hesperidins, chlorogenic acids, cocoa polyphenols, catechins, rutins, and anthocyanins.

5. A food or drink comprising the odor transfer inhibitor according to any one of claims 1 to 3.

6. A food or drink comprising the odor transfer inhibitor according to claim 4.

7. A method for inhibiting odor transfer, characterized by containing polyphenols.

8. The method for inhibiting odor transfer according to claim 7, further comprising the step of:

9. 9. The method for inhibiting odor transfer according to claim 7 or 8, wherein the aqueous solution containing the polyphenols is dispersed in an oil or fat to form an oil or fat composition.

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