Food composition and method for suppressing the emphasis of spoilage odor.

Abstract

This invention provides a food composition that can suppress the enhancement of off-odors caused by cholesterol addition in additives. It also provides a method for suppressing the enhancement of off-odors caused by cholesterol addition in additives. [Solution] The food composition contains 1 mg / 100g or more of cholesterol and satisfies at least one of the following: (a) a concentration of 2-methylbutanal is 1 to 10,000 ppb, (b) a concentration of 3-methylbutanal is 1 to 10,000 ppb, and (c) a concentration of 2-methylpropanal is 1 to 10,000 ppb. The method for suppressing the emphasis of off-odor is a method for suppressing the emphasis of off-odor in a food composition containing 1 mg / 100g or more of cholesterol, and satisfies at least one of the following: (a) a concentration of 2-methylbutanal is 1 to 10,000 ppb, (b) a concentration of 3-methylbutanal is 1 to 10,000 ppb, and (c) a concentration of 2-methylpropanal is 1 to 10,000 ppb.

Claims

1. Contains 1 mg / 100g or more of cholesterol, A food composition characterized by satisfying at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

2. The food composition according to claim 1, comprising egg yolk.

3. The food composition according to claim 1 or 2, which is a liquid seasoning.

4. The food composition according to claim 3, wherein the liquid seasoning is natto sauce.

5. The food composition according to claim 3, wherein the acidity in terms of acetic acid is 0.6% by mass or less.

6. The food composition according to claim 3, wherein the oil and fat content is 15% by mass or less.

7. The food composition according to claim 3, wherein the viscosity is 10 to 1000 mPa·s.

8. The food composition according to claim 3, used for storage for 7 days or more in an environment below 10°C.

9. The food composition according to claim 3, characterized in that it is used in an amount of 25 parts by mass or more per 100 parts by mass of natto.

10. The food composition according to claim 3, characterized in that it is contained in an opaque container.

11. The food composition according to claim 1, which is pre-cooked natto.

12. The food composition according to claim 11, wherein the acidity in terms of acetic acid is 0.6% by mass or less.

13. The food composition according to claim 11, wherein the oil and fat content is 15% by mass or less.

14. A cooked natto characterized by containing the liquid seasoning described in claim 3.

15. A method for preparing natto, characterized by comprising an addition step of adding the liquid seasoning described in claim 3.

16. A method for suppressing the emphasis on off-flavors in a food composition containing 1 mg / 100 g or more of cholesterol, A method for suppressing the emphasis on degraded odor, characterized by satisfying at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

17. The method for suppressing the emphasis on deterioration odor according to claim 16, wherein the acidity of the food composition in terms of acetic acid is 0.6% by mass or less.

18. The method for suppressing the emphasis on deterioration odor according to claim 16 or 17, wherein the oil and fat content of the food composition is 15% by mass or less.

19. The method for suppressing the emphasis of deterioration odor according to claim 16 or 17, wherein the food composition is a liquid seasoning.

20. The method for suppressing the emphasis on deterioration odor according to claim 16 or 17, wherein the food composition is pre-cooked natto.

21. A first sauce addition step involves adding a first sauce containing 1 mg / 100g or more of cholesterol, A method for preparing natto, comprising a second sauce addition step of adding a second sauce that satisfies at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

22. Natto characterized by comprising the following first sauce and second sauce, individually packaged. The first sauce mentioned above: A sauce containing 1 mg / 100g or more of cholesterol. The second sauce mentioned above: A sauce that satisfies at least one of the following conditions (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

23. The natto according to claim 22, wherein the first sauce and / or the second sauce are contained in an opaque container.

24. The natto according to claim 22, wherein the first sauce contains an egg yolk.

25. A food composition for use in combination with other target foods containing 1 mg / 100 g or more of cholesterol, A food composition characterized by satisfying at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

26. A first sauce addition step involves adding a first sauce containing 1 mg / 100g or more of cholesterol, A method for preparing natto that maintains good flavor, taste and / or aroma, comprising a second sauce addition step of adding a second sauce that satisfies at least one of the following (a) to (c). (a) 2-methylbutanal concentration of 1 to 10,000 ppb (b) 3-methylbutanal concentration of 1 to 10,000 ppb (c) 2-methylpropanal concentration of 1 to 10,000 ppb

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