Seafood odor reducer, oil-and-fat composition for reducing seafood odor, method for producing food with reduced seafood odor, and method for reducing seafood odor

Abstract

To provide a new material that allows reduction of seafood odor.SOLUTION: A seafood odor reducer comprising, as an active ingredient, oxidized oils and fats obtained by oxidizing vegetable oils and fats. An oil-and-fat composition for reducing seafood odor comprising edible oils and fats as the base oil and oxidized oils and fats obtained by oxidizing vegetable oils and fats.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a seafood odor reducing agent, an oil or fat composition for reducing seafood odor, a method for producing food with reduced seafood odor, and a method for reducing seafood odor. [Background technology]

[0002] Seafood such as fish, shellfish, and fish eggs have an unpleasant odor (seafood odor) that is unique to seafood. In recent years, the need for delicious food has increased, and seafood odors tend to be avoided. Therefore, there is a need for a method that can reduce the seafood odor. For example, Patent Document 1 describes that the unpleasant odor of seafood can be suppressed by using cooking sake containing farnesol. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-121618 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a new material that can reduce the fishy odor. [Means for solving the problem]

[0005] As a result of extensive research, the present inventors have discovered that the fishy odor can be reduced by adding a specific oxidized oil or fat to foods containing seafood, and have completed the present invention.

[0006] That is, according to the present invention, the following seafood odor reducing agent, oil and fat composition for reducing seafood odor, method for producing food with reduced seafood odor, and method for reducing seafood odor are provided. [1] This fish and shellfish odor reducing agent contains, as an active ingredient, oxidized oils and fats obtained by oxidizing vegetable oils and fats. [2] The seafood odor reducer according to [1], wherein the vegetable oil is at least one selected from rapeseed oil, soybean oil, corn oil, and sunflower oil. [3] The seafood odor reducer according to [1] or [2], wherein the oxidized oil or fat has a peroxide value of 15 or more and 300 or less. [4] The seafood odor reducer according to any one of [1] to [3], wherein the active ingredient is an enzymatic hydrolysate of the oxidized oil or fat. [5] The seafood odor reducer according to [4], wherein the acid value of the hydrolyzate is 5 or more and 200 or less. [6] The oil and fat composition for reducing seafood odor comprises an edible oil and fat as a base oil and an oxidized oil and fat obtained by oxidizing a vegetable oil and fat. [7] The oil and fat composition for reducing seafood odor according to [6], wherein the vegetable oil and fat is at least one selected from rapeseed oil, soybean oil, corn oil, and sunflower oil. [8] The oil and fat composition for reducing a seafood odor according to [6] or [7], wherein the content of the oxidized oil and fat in the oil and fat composition for reducing a seafood odor is 0.0001% by mass or more. [9] A method for producing a food product with reduced seafood odor, comprising the step of blending a seafood odor reducing agent according to any one of [1] to [5] or an oil or fat composition for reducing seafood odor according to any one of [6] to [8] into a food product containing seafood.

[10] The method for producing a food with reduced seafood odor described in [9], wherein the seafood odor reducer or the oil and fat composition for reducing seafood odor is blended with the food containing seafood so that the oxidized oil and fat content is 0.01 mass ppm or more and 200,000 mass ppm or less relative to the entire food containing seafood.

[11] A method for reducing the seafood odor of a food containing seafood, comprising a step of blending the seafood odor reducing agent according to any one of [1] to [5] or the oil or fat composition for reducing seafood odor according to any one of [6] to [8] into the food containing seafood.

[12]

[11] A method for reducing the seafood odor of a food containing seafood, comprising blending the seafood odor reducer or the oil / fat composition for reducing seafood odor into the food containing seafood so that the oxidized oil / fat content is 0.01 mass ppm or more and 200,000 mass ppm or less relative to the entire food containing seafood. [Effects of the Invention]

[0007] According to the present invention, the fishy odor of foods containing seafood can be reduced. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, embodiments of the present invention will be described. Note that, unless otherwise specified, the symbol "to" in a numerical range indicates from above to below, and both end values ​​are included. When an upper limit and a lower limit of a numerical range are indicated, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0009] [Existence of impossible or impractical circumstances] The present invention relates to the oxidation of fats and oils and the use of the resulting oils and oils to reduce the fishy odor. Generally, the products of oxidation of fats and oils are compositions composed of an extremely large number of chemical substances, and it is impossible or impractical to examine and identify each and every chemical substance contained therein, as this would require excessive economic expenditure and time.

[0010] [1. Seafood odor reducer] In this embodiment, the seafood odor reducing agent contains, as an active ingredient, oxidized oils and fats (hereinafter also simply referred to as "oxidized oils and fats") obtained by oxidizing vegetable oils and fats.

[0011] (Oxidized oils and fats obtained by oxidizing vegetable oils and fats) The oils and fats used as the raw material for the oxidized oils and fats of the present invention are vegetable oils and fats. The vegetable oils and fats may be any edible oils and fats derived from plants, and are not limited to, but include, for example, rapeseed oil, soybean oil, corn oil, sunflower oil, rice oil, grapeseed oil, macadamia nut oil, coconut oil, linseed oil, perilla oil, safflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, palm oil, palm kernel oil, and coconut oil. From the viewpoint of more consistently achieving the effect of reducing seafood odor, the vegetable oils and fats are preferably at least one selected from rapeseed oil, soybean oil, corn oil, sunflower oil, rice oil, grapeseed oil, macadamia nut oil, coconut oil, linseed oil, perilla oil, and palm oil, and more preferably at least one selected from rapeseed oil, soybean oil, corn oil, and sunflower oil.

[0012] When the vegetable oil is sunflower oil, from the viewpoint of obtaining a more stable effect of reducing the fishy odor, the proportion of oleic acid in the total amount of constituent fatty acids in the sunflower oil is preferably 70% by mass to 100% by mass, more preferably 75% by mass to 95% by mass, and even more preferably 80% by mass to 90% by mass. The content of oleic acid in the total amount of constituent fatty acids can be measured in accordance with "Standard Test Methods for the Analysis of Fats, Oils and Related Materials 2.5.23-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemists' Society).

[0013] When the peroxide value (hereinafter sometimes referred to as "POV") is used as an indicator of the degree of oxidation of oxidized oils and fats, the peroxide value of edible oils and fats generally available on the market is about 0 to 10. It is preferable that the peroxide value be increased to about 15 to 300, more preferably 20 to 250, even more preferably 25 to 200, even more preferably 30 to 180, even more preferably 35 to 170, and particularly preferably 40 to 160. The peroxide value (POV) can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). Oxidized oils and fats may be used singly or in combination of two or more. When two or more types are used in combination, it is sufficient that the peroxide value of the entire mixed oil and fat after oxidation treatment is within the above-mentioned range.

[0014] The method for oxidizing the vegetable oil is not particularly limited as long as it can achieve a POV within the above-mentioned range, and is preferably a heat treatment. For example, from the viewpoint of industrial-scale production, it is preferable to place the vegetable oil in a suitable container such as a tank and oxidize it using a heating means such as an electric heating type, a direct flame burner type, a microwave type, a steam type, or a hot air type provided in the container.

[0015] The conditions for the heat treatment are not particularly limited, but are preferably a heating temperature of 50°C to 220°C and a heating time of 0.1 to 240 hours, and more preferably a heating temperature of 60°C to 160°C and a heating time of 1 to 100 hours. The conditions for the integrated amount of heating temperature (°C) x heating time (hours) are typically an integrated amount of 200 to 20,000, and in other embodiments, may be in the range of 220 to 18,000, or in the range of 240 to 15,000. When the heating temperature is changed, the integrated amount of heating temperature (°C) x heating time (hours) can be calculated as the heating temperature (°C) before the temperature change x the heating time (hours) + the heating temperature (°C) after the temperature change x the heating time (hours) after the temperature change, or as the integral of the heating temperature (°C) over the heating time (hours).

[0016] During the heat treatment, oxygen (air) may be supplied by introducing oxygen from an open space in the container by stirring or by blowing oxygen in. The oxygen source may be air, etc. This promotes the oxidation of the vegetable oil. In this case, the oxygen supply rate is preferably 0.001 to 2 L / min per 1 kg of the vegetable oil. For example, in the case of air, the rate is preferably 0.005 to 10 L / min per 1 kg of the vegetable oil, more preferably 0.01 to 5 L / min.

[0017] (enzymatic hydrolysis of oxidized oils and fats) In any embodiment not limited by the present invention, the oxidized oil or fat may be a hydrolysate (hereinafter simply referred to as "hydrolysate") obtained by further hydrolyzing the oxidized oil or fat with an enzyme. In this case, the hydrolysate treatment is not particularly limited as long as the esterified product of fatty acids such as glycerol fatty acids contained in the oxidized oil or fat is hydrolyzed with an enzyme to liberate the fatty acids, thereby increasing the content of the fatty acids. Although there are no particular limitations, it is preferable to use lipase as the enzyme. Note that, in this specification, the term "oxidized oil or fat" is a concept that also includes such "hydrolysates," and the degree of hydrolysis by the enzyme is a concept that includes oxidized oil or fat in a state that is not hydrolyzed by the enzyme to a state that is fully hydrolyzed.

[0018] When the degree of hydrolysis of the hydrolyzate is measured using the acid value, which reflects the free fatty acid content in the oil or fat, as an indicator, the acid value of edible oils and fats generally available on the market is about 0 to 1, but it is preferable that the acid value be increased to about 5 to 200. In another embodiment, the acid value (hereinafter sometimes referred to as "AV") may range from 10 to 190, from 20 to 180, from 30 to 170, from 50 to 160, or from 70 to 150. If the acid value is below the above range, the effect of reducing seafood odor tends to be poor. On the other hand, if the acid value exceeds the above range, the flavor may be deteriorated. The acid value (AV) can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.3.1 Acid Value" (Japan Oil Chemists' Society). The oxidized fats and oils to be subjected to the enzymatic hydrolysis treatment may be used alone or in combination of two or more kinds. When two or more kinds are used in combination, it is sufficient that the acid value (AV) of the entire mixed fat and oil after the hydrolysis treatment is within the above-mentioned range.

[0019] The method of enzymatic hydrolysis is not particularly limited as long as it can hydrolyze the oxidized oil or fat as a raw material to an acid value (AV) within the above-mentioned predetermined range, but a preferred example is a method using lipase as the enzyme. The lipase used may be, for example, of microbial, animal, or plant origin, and is not particularly limited, but it is particularly preferred to use a lipase derived from a microorganism. Examples of microorganisms include filamentous fungi (Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus phoenicis, Aspergillus usamii, Geotrichum candidum, Humicola, Mucor javanicus, Mucor miehei, Penicillium camembertii, Penicillium chrysogenum, Penicillum roqueforti, Rhizomucor miehei, Rhizopus delemar, Rhizopus japonicus, Rhizomucоr miehei, Rhizopus niveus, Rhizopus oryzae), Streptomyces, bacteria (Alcaligenes, Arthrobactor, Chromobacterium viscosum, Pseudomonas, Serratia marcescens), yeast (Candida), and the like. Of these, it is preferable to use lipase derived from the genus Candida.

[0020] The enzymes may be used singly or in combination of two or more. When two or more enzymes are used in combination, the enzymes may be added simultaneously to the reaction system, or may be added sequentially, such as by adding one enzyme and subjecting it to a reaction, and then adding another enzyme after the reaction is complete and subjecting it to a reaction with that enzyme. When one enzyme is used singly, the enzyme may be added in multiple batches.

[0021] The reaction conditions for enzymatic hydrolysis may be appropriately selected from conditions such as temperature, pH, and reaction time that are suitable for the enzyme used. Typically, for example, when lipase is used, the temperature may be any temperature that does not inactivate the lipase, and in another embodiment, the temperature may be in the range of 20°C to 70°C, 25°C to 60°C, or 30°C to 50°C. The reaction time may be, for example, 0.05 hours to 120 hours, and in another embodiment, the range may be 0.1 hours to 72 hours, 0.2 hours to 48 hours, or 0.3 hours to 30 hours. The amount of enzyme added relative to the oxidized oil or fat may be, for example, 0.001% by mass to 40% by mass, and in another embodiment, the range may be 0.005% by mass to 30% by mass. It may be in the range of 0.01% by mass or more and 20% by mass or less, or it may be in the range of 0.05% by mass or more and 10% by mass or less.

[0022] Generally, in enzymatic hydrolysis reactions, the presence of a certain amount of water tends to make the reaction more efficient. Therefore, a predetermined amount of water may be added before the hydrolysis treatment. In this case, the amount of water added is preferably 5 to 1,000 parts by mass, more preferably 10 to 800 parts by mass, even more preferably 20 to 600 parts by mass, and even more preferably 40 to 500 parts by mass, per 100 parts by mass of oxidized fats and oils.

[0023] After enzymatic hydrolysis, an enzyme inactivation treatment may be optionally carried out. The enzyme inactivation treatment is preferably a heat treatment at 25 to 110°C for about 1 minute to 2 hours. Furthermore, it is preferable to separate the oil layer from the aqueous layer by centrifugal separation, and then recover the oil layer. Furthermore, it is also preferable to add fresh water to the recovered oil layer to wash it, and then again to separate the oil layer from the aqueous layer by centrifugal separation, and recover the oil layer. This allows water-soluble impurities to be removed from the oil layer.

[0024] The seafood odor reducer may further contain components other than the oxidized oils and fats described above, provided that the desired functionality of reducing seafood odor is not impaired. Examples of such components include edible oils and fats, antioxidants, antifoaming agents, emulsifiers, pigments, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones. The edible oils and fats are not limited as long as they are edible oils and fats other than the oxidized oils and fats, and may be appropriately selected. Examples include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, shea butter, monkey fat, cacao butter, palm kernel oil, coconut oil, grapeseed oil, macadamia nut oil, coconut oil, and evening primrose oil; animal oils and fats such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Also included are processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc., these.

[0025] The content of oxidized oils and fats in the seafood odor reducer may be 0.00001% by mass or more, 0.0001% by mass or more, 0.001% by mass or more, 0.01% by mass or more, 0.1% by mass or more, 1% by mass or more, 10% by mass or more, 50% by mass or more, 70% by mass or more, 100% by mass or less, 90% by mass or less, 80% by mass or less, etc., relative to the entire seafood odor reducer.

[0026] [2. Oil and fat composition for reducing seafood odor] In this embodiment, the oil and fat composition for reducing a seafood odor contains an edible oil and fat as a base oil, and an oxidized oil and fat obtained by subjecting a vegetable oil and fat to an oxidation treatment. The oxidized oils and fats obtained by oxidizing vegetable oils and fats are as described above in [1. Seafood odor reducing agent].

[0027] (Edible oils and fats as base oils) The edible oil or fat serving as the base oil in this embodiment (hereinafter also referred to simply as "base oil") is not limited as long as it is an edible oil or fat other than the oxidized oil or fat described above, and may be appropriately selected. Examples include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, linseed oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, shea butter, monkey fat, cacao butter, palm kernel oil, coconut oil, grapeseed oil, macadamia nut oil, coconut oil, and evening primrose oil; animal oils and fats such as beef tallow, lard, milk fat, chicken oil, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. Further examples include processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or the like. One type of base oil may be used alone, or two or more types may be used in combination. The base oil preferably contains at least one selected from rapeseed oil, soybean oil, palm oil, corn oil, olive oil, sesame oil, rice bran oil, palm kernel oil, and coconut oil, and more preferably contains at least one selected from rapeseed oil, soybean oil, palm oil, corn oil, and rice bran oil.

[0028] The iodine value of the base oil is preferably from 0 to 170, more preferably from 50 to 150, and even more preferably from 100 to 140. The iodine value can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.3.4.1 Iodine Value (Wyss-Cyclohexane Method)" (Japan Oil Chemists' Society).

[0029] The base oil preferably has a slip melting point of 70° C. or less, more preferably 50° C. or less, and even more preferably 30° C. or less. The slip melting point can be measured in accordance with "Standard Analysis of Fats, Oils and Related Materials, Test Method 2.2.4.2 Melting Point (Slip Melting Point)" (Japan Oil Chemists' Society).

[0030] The oil and fat composition for reducing seafood odor may further contain components other than the base oil and oxidized oil and fat described above, provided that the desired functionality of reducing seafood odor is not impaired. Examples of such components include antioxidants, antifoaming agents, emulsifiers, colorants, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, and silicones.

[0031] In this embodiment, the form of the oil / fat composition for reducing seafood odor is not particularly limited, and the composition may be in any form, such as a liquid, powder, or paste. That is, for example, the composition may be prepared into a liquid oil / fat, margarine, fat spread, shortening, powdered oil / fat, etc., mainly composed of an oil / fat component, using formulation techniques generally known to those skilled in the art. Alternatively, the composition may be prepared into a solution, powder, gel, granules, etc., containing a small amount of the oil / fat component. Any of these forms may be adopted. For example, when powdering, an adjuvant such as corn syrup can be used, and an emulsifier may be added to prepare an emulsified raw material, which may then be powdered. Examples of powdering methods include spray drying and freeze drying.

[0032] From the viewpoint of obtaining a more stable seafood odor reduction effect, the content of oxidized oils and fats in the seafood odor-reducing oil and fat composition is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, even more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, even more preferably 0.05% by mass or more, particularly preferably 0.1% by mass or more, and most preferably 0.5% by mass or more, based on the entire seafood odor-reducing oil and fat composition. Furthermore, the content of oxidized oils and fats in the seafood odor-reducing oil and fat composition may be, for example, less than 100% by mass, and may be 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, etc.

[0033] From the viewpoint of obtaining a more stable seafood odor reduction effect, the content of the base oil in the seafood odor-reducing oil-and-fat composition is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, still more preferably 90% by mass or more, even more preferably 92% by mass or more, particularly preferably 95% by mass or more, and most preferably 97% by mass or more. From the same viewpoint, the content of the base oil in the seafood odor-reducing oil-and-fat composition is preferably 99.9999% by mass or less, more preferably 99.999% by mass or less, even more preferably 99.995% by mass or less, even more preferably 99.99% by mass or less, even more preferably 99.95% by mass or less, particularly preferably 99.9% by mass or less, and most preferably 99.5% by mass or less, based on the entire seafood odor-reducing oil-and-fat composition.

[0034] [3. Manufacturing method for food with reduced seafood odor] In this embodiment, the method for producing a food product with reduced seafood odor includes a step of blending the above-described seafood odor reducing agent or the above-described oil and fat composition for reducing seafood odor into a food product containing seafood.

[0035] Examples of seafood in the seafood-containing foods include fish such as tuna, Alaska pollock, hairtail, lizardfish, sardine, saury, mackerel, eel, salmon, horse mackerel, conger eel, monkfish, bonito, Spanish mackerel, herring, yellowtail, cod, sea bream, rockfish, southern cod, white halibut, golden red snapper, alfonsino, threadfin bream, Atka mackerel, blue shark, sablefish, shortfin mako shark, scorpionfish, goldfinch, butterbur, white croaker, lizardfish, black marlin, and Japanese gizzard shad; shellfish such as scallops, clams, mussels, turban shells, and abalone; cephalopods such as squid and octopus; crustaceans such as shrimp and crab; and fish eggs such as cod roe, mentaiko, salmon roe, herring roe, and flying fish roe. Examples of foods containing seafood include fish paste such as meatballs, kamaboko, fish sausage, hanpen, and shrimp dumplings; raw fish foods such as sashimi, sushi, carpaccio, and namero; grilled fish foods such as grilled salted salmon and teriyaki yellowtail; fried fish foods such as fried shrimp, fried horse mackerel, and fried white fish; noodles such as cod roe spaghetti; and simmered dishes such as yellowtail and radish, and aquapazza.

[0036] In the method for producing a food product with reduced seafood odor, the method for blending the seafood odor reducing agent or the seafood odor reducing oil / fat composition into the seafood-containing food product is not particularly limited. For example, the seafood odor reducing agent or the seafood odor reducing oil / fat composition can be blended at any timing by adding, mixing, applying, dissolving, dispersing, emulsifying, injecting, or the like into the raw materials, intermediates in the production process, or final products of the seafood-containing food product.

[0037] In another embodiment, the seafood odor reducing agent or the oil / fat composition for reducing a seafood odor can be incorporated into a seafood-containing food by cooking the seafood-containing food using the seafood odor reducing agent or the oil / fat composition for reducing a seafood odor. Examples of cooking methods include frying, stir-frying, baking, stewing, boiling, steaming, microwave cooking, and retort cooking.

[0038] Furthermore, the method for producing a food product with a reduced seafood odor may include a preservation step, such as a room temperature preservation step, a frozen preservation step, or a refrigerated preservation step, before consumption. After the preservation step, a reheating step may be performed at the time of consumption. Examples of the cooking method in the reheating step include the cooking methods described above.

[0039] The content of seafood in a food product with reduced seafood odor is not particularly limited, but may be, for example, 0.001% by mass or more, 0.01% by mass or more, 0.1% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, or less than 100% by mass, relative to the entire food product with reduced seafood odor.

[0040] From the viewpoint of obtaining a more stable seafood odor reduction effect, the seafood odor reducer or the seafood odor-reducing oil / fat composition is blended into the seafood-containing food so that the oxidized oil / fat content is preferably 0.01 ppm by mass or more, more preferably 0.05 ppm by mass or more, even more preferably 0.1 ppm by mass or more, still more preferably 0.5 ppm by mass or more, even more preferably 1 ppm by mass or more, and particularly preferably 1.5 ppm by mass or more, based on the entire seafood-containing food. Also, from the same viewpoint, the seafood odor reducer or the seafood odor-reducing oil / fat composition is blended into the seafood-containing food so that the oxidized oil / fat content is preferably 200,000 ppm by mass or less, more preferably 100,000 ppm by mass or less, even more preferably 80,000 ppm by mass or less, even more preferably 60,000 ppm by mass or less, even more preferably 50,000 ppm by mass or less, and particularly preferably 30,000 ppm by mass or less, based on the entire seafood-containing food.

[0041] From the viewpoint of obtaining a more stable seafood odor reduction effect, the seafood odor reducer or the seafood odor-reducing oil / fat composition is blended into the seafood-containing food so that the oxidized oil / fat is preferably 0.000001 parts by mass or more, more preferably 0.000005 parts by mass or more, even more preferably 0.00001 parts by mass or more, even more preferably 0.00005 parts by mass or more, still more preferably 0.0001 parts by mass or more, and particularly preferably 0.00015 parts by mass or more, per 100 parts by mass of seafood in the seafood-containing food. From the same viewpoint, the seafood odor reducer or the seafood odor-reducing oil / fat composition is blended into the seafood-containing food so that the oxidized oil / fat is preferably 20 parts by mass or less, more preferably 10 parts by mass or less, even more preferably 8 parts by mass or less, even more preferably 6 parts by mass or less, even more preferably 5 parts by mass or less, and particularly preferably 3 parts by mass or less, per 100 parts by mass of seafood in the seafood-containing food.

[0042] [4. Methods for reducing the fishy odor of foods containing seafood] In this embodiment, the method for reducing the seafood odor of a food containing seafood includes the step of blending the above-described seafood odor reducing agent or the above-described oil or fat composition for reducing seafood odor into the food containing seafood.

[0043] The method for incorporating the seafood odor reducer or the oil / fat composition for reducing seafood odor into a food product containing seafood is not particularly limited, and examples thereof include the methods described above in [3. Method for producing a food product with reduced seafood odor].

[0044] It is preferable to blend the seafood odor reducing agent or the oil / fat composition for reducing seafood odor into the seafood-containing food in the amount described above in [3. Method for producing food with reduced seafood odor]. [Example]

[0045] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these examples.

[0046] The raw materials used in the test are listed below. Rapeseed oil: "AJINOMOTO Smooth Canola Oil" manufactured by J-Oil Mills Co., Ltd. (Iodine value: 115, Slip melting point: below 0°C) Soybean oil: "AJINOMOTO Rich and Flavorful Soybean Oil" manufactured by J-Oil Mills, Inc. Corn oil: "AJINOMOTO Germ Blessing Corn Oil" manufactured by J-Oil Mills, Inc. Sunflower oil: "Hi-Ole Sunflower Oil NS" manufactured by J-Oil Mills Co., Ltd. (oleic acid content of the total fatty acids: 83.7% by mass)

[0047] The iodine value was measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.3.4.1 Iodine Value (Wiess-Cyclohexane Method)" (Japan Oil Chemists' Society). The slip melting point was measured in accordance with "Standard Analysis of Fats and Oils, Test Method 2.2.4.2 Melting Point (Slip Melting Point)" (Japan Oil Chemists' Society). The content of oleic acid in the total amount of constituent fatty acids was measured in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials 2.5.23-2013 Fatty Acid Composition (Capillary Gas Chromatography)" (Japan Oil Chemists' Society).

[0048] [Preparation Example 1: Oxidized oils and fats] 200 to 500 g of fats and oils were placed in a beaker, and while supplying air at a rate of 200 to 500 mL / min, the oils and oils were heated in an oil bath at a stirring speed of 200 to 400 rpm under the temperature and time conditions shown in Table 1. The peroxide value (POV) of the resulting oxidized fats and oils was measured in accordance with "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). Table 1 shows the oxidation treatment conditions for each raw fat and oil, and the POV measurement results for the resulting oxidized fats and oils.

[0049] [Table 1]

[0050] [Preparation Example 2: Hydrolyzate of oxidized oils and fats] The oxidized sunflower oil obtained in Preparation Example 1 was subjected to hydrolysis using lipase. Specifically, 20 g of oxidized sunflower oil, 12 g of water, and 0.04 g of lipase were placed in a 50 mL tube and the tube was closed. The tube was then placed in a thermostatic bath set at 40°C and subjected to hydrolysis for 5 hours while shaking at a stirring speed of 150 rpm. The tube was then removed from the thermostatic bath and centrifuged at 24°C (3000 rpm, 5 minutes), and 10 to 15 g of the upper layer (oil layer) was collected. The collected treated material was placed in a tube with a lid and immersed in an oil bath for 1 hour at 80°C to inactivate the enzyme, yielding enzyme-treated oxidized sunflower oil. The acid value of the obtained enzyme-treated oxidized sunflower oil was measured according to "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.3.1, Acid Value" (Japan Oil Chemists' Society), and was found to be 103.

[0051] <Test Example 1> In this test example, the effect of adding oxidized oil to raw cod roe was examined. The fats and oils of the comparative examples and examples were prepared according to the formulations shown in Table 2, and then each fat and oil was added to raw cod roe at a rate of 2%.

[0052] Eight expert panelists tasted the raw cod roe with added oil and fat, and evaluated the seafood odor (the fishy odor derived from raw cod roe) using the following criteria. A score of 3 or more was considered pass. The evaluation results are shown in Table 2. The scores in the table are the average scores of the expert panel.

[0053] (Evaluation criteria) 5: Much less fishy smell than Comparative Examples 1-4 4: Less fishy smell than Comparative Examples 1-4 3: Has a fishy smell similar to Comparative Examples 1-4 2: Stronger fishy smell than Comparative Examples 1-4 1: The fishy smell is much stronger than in Comparative Examples 1-4

[0054] [Table 2]

[0055] As a result, as shown in Table 2, the seafood odor was reduced when the oil containing the oxidized oil of each example was added compared to when the oil that had not been oxidized in each comparative example was added.

[0056] <Test Example 2> In this test example, the effect of adding oxidized oil to shrimp dumplings was examined. Shrimp dumplings were prepared using the method described below. 1. Place 300 parts by weight of peeled shrimp, 15 parts by weight of potato starch ("Gelcol BP-200" manufactured by J-Oil Mills, Inc.), 1 part by weight of salt and pepper ("Seasoned Salt and Pepper" manufactured by S&B Foods Co., Ltd.), and 1 part by weight of salt ("Refined Salt" manufactured by the Salt Business Center, Public Interest Incorporated Foundation) in a bowl and mix in a blender to form a paste that retains a slight texture. 2. Each of the fats and oils shown in Table 3 was added in an amount of 2% by mass relative to the total mass of 1 above, and the mixture was formed into a ball using an ice masher. 3. The above 2. was baked for 4 minutes in a steam convection oven (SelfCookingCenter manufactured by Rational Japan Co., Ltd., 100% steam) heated to 100°C.

[0057] The shrimp dumplings were tasted by a panel of five experts and evaluated for seafood odor (fishy odor derived from shrimp) using the following criteria. A score of 3 or more was considered pass. The evaluation results are shown in Table 3. The scores in the table are the consensus scores of all the experts on the panel.

[0058] (Evaluation criteria) 5: No fishy smell at all 4: Almost no fishy smell 3: Slightly fishy smell 2: There is a fishy smell 1: Strong fishy smell

[0059] [Table 3]

[0060] As a result, as shown in Table 3, when the non-oxidized rapeseed oil of Comparative Example 2-1 was added, there was a fishy smell, whereas when the oxidized sunflower oil of Example 2-1 was added, there was almost no fishy smell.

Claims

1. This fish and shellfish odor reducer contains, as an active ingredient, oxidized oils and fats obtained by oxidizing vegetable oils and fats.

2. 2. The seafood odor reducing agent according to claim 1, wherein the vegetable oil is at least one selected from the group consisting of rapeseed oil, soybean oil, corn oil, and sunflower oil.

3. 2. The seafood odor reducing agent according to claim 1, wherein the oxidized oil or fat has a peroxide value of 15 or more and 300 or less.

4. 2. The seafood odor reducer according to claim 1, wherein the active ingredient is an enzymatic hydrolyzate of the oxidized oil or fat.

5. The fish and shellfish odor reducing agent according to claim 4, wherein the acid value of the hydrolyzate is 5 or more and 200 or less.

6. The oil and fat composition for reducing seafood odor comprises an edible oil and fat as a base oil and an oxidized oil and fat obtained by oxidizing a vegetable oil and fat.

7. The oil and fat composition for reducing a seafood odor according to claim 6, wherein the vegetable oil and fat is at least one selected from rapeseed oil, soybean oil, corn oil, and sunflower oil.

8. The oil and fat composition for reducing a seafood odor according to claim 6, wherein the content of the oxidized oil and fat in the oil and fat composition for reducing a seafood odor is 0.0001% by mass or more.

9. A method for producing a food product having a reduced seafood odor, the method comprising the step of blending the seafood odor reducing agent according to any one of claims 1 to 5 or the oil or fat composition for reducing seafood odor according to any one of claims 6 to 8 into a food product containing seafood.

10. The method for producing a food having a reduced seafood odor according to claim 9, wherein the seafood odor reducer or the seafood odor reducing oil / fat composition is blended with the seafood-containing food so that the oxidized oil / fat content is 0.01 mass ppm or more and 200,000 mass ppm or less relative to the entire seafood-containing food.

11. A method for reducing the seafood odor of a food containing seafood, comprising a step of blending the seafood odor reducing agent according to any one of claims 1 to 5 or the oil or fat composition for reducing seafood odor according to any one of claims 6 to 8 into the food containing seafood.

12. 12. The method for reducing the seafood odor of a food containing seafood according to claim 11, wherein the seafood odor reducer or the oil / fat composition for reducing the seafood odor is blended with the food containing seafood so that the oxidized oil / fat content is 0.01 mass ppm or more and 200,000 mass ppm or less relative to the entire food containing seafood.

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