Acid odor suppressant for food

Abstract

To provide an acid odor inhibitor for food having an acid odor.SOLUTION: An acid odor inhibitor for food contains degraded carotenoid as an active ingredient. The acid odor inhibitor for food can be prepared by a production method including a step for degrading carotenoid in oil and fat. The acid odor inhibitor for food is suitable as, for example, a material for reducing an acid odor from food containing an acid odor component.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a technique for suppressing the acid odor of food. [Background technology]

[0002] Shelf-life extenders are used in foods with a relatively short shelf life to prevent spoilage and deterioration over a very short period of time, such as a few hours or days. In recent years, health-conscious consumers have led to the trend toward lower salt and sugar content in processed foods. However, as a decrease in salt or sugar concentration reduces the shelf life of food, shelf-life extenders are becoming increasingly important. Food additives such as acetic acid and sodium acetate are mainly used as shelf-life enhancers. These food additives have an acidic odor, which can sometimes reduce the flavor of the food to which they are added. Therefore, there is a demand for foods that have a reduced acidic odor even when shelf-life enhancers are used.

[0003] Methods for suppressing the acidic odor of foods and seasonings have been developed. For example, Patent Document 1 discloses an acetic acid odor alleviator characterized by blending at least one compound selected from citral-a, citral-b, α-terpineol, β-terpineol, γ-terpineol, δ-terpineol, α-terpinyl acetate, β-terpinyl acetate, γ-terpinyl acetate, and δ-terpinyl acetate with vinegar in an amount equal to or greater than 3% of the acidity of the vinegar, together with a surfactant (food additive) and edible fats and oils as necessary. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-115821 Summary of the Invention [Problem to be solved by the invention]

[0005] Although Patent Document 1 can reduce the acetic acid odor, the compounds contained in it have a unique aroma, so the foods to which it can be applied are limited. Therefore, a versatile means for suppressing the acid odor of foods is desired.

[0006] An object of the present invention is to provide an acid odor inhibitor for food that can suppress the acid odor of food, and a method for suppressing the acid odor of food. [Means for solving the problem]

[0007] As a result of extensive research aimed at solving the above problems, the present inventors have found that the use of carotenoid degradation products can suppress the acidic odor of foods without causing any unpleasant taste or odor, and have thus completed the present invention. [1] An acid odor suppressant for food, with carotenoid decomposition products as the active ingredient. [2] The acid odor suppressant for food according to [1], wherein the carotenoid decomposition product is a decomposition product of carotene. [3] The acid odor inhibitor for food according to [1] or [2], which contains the carotenoid decomposition product in an amount of 50 ppm by mass or more and 2000 ppm by mass or less, calculated as the amount of carotenoid before decomposition. [4] The acid odor suppressant for food according to any one of [1] to [3], wherein the carotenoid decomposition product is a carotenoid thermal oxidative decomposition product. [5] The acid odor suppressant for food according to any one of [1] to [4], which is in the form of an oil or fat composition. [6] The acid odor suppressant for food according to [5], wherein the oil and fat composition is in powder form. [7] A method for producing an acid odor inhibitor for food, comprising a step of oxidizing carotenoids in fats and oils to obtain a carotenoid decomposition product. [8] The method according to [7], wherein the carotenoid content in the fat or oil is 50 ppm by mass or more and 2000 ppm by mass or less. [9] The method according to [8], wherein the oil is palm-based oil.

[10] The method according to any one of [7] to [9], wherein the oil or fat has an iodine value of 0 or more and 80 or less.

[11] The method according to any one of [7] to

[10] , wherein the oxidation treatment oxidizes the fat or oil so that the peroxide value is 3 or more and 250 or less.

[12] The manufacturing method according to any one of [7] to

[11] , wherein the oxidation treatment is carried out by heating at 50°C or higher and 220°C or lower for a heating time of 0.1 hours or higher and 240 hours or lower.

[13] The method according to

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

[14] The manufacturing method according to any one of [7] to

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

[15] The method for producing a carotenoid according to any one of [7] to

[14] , comprising a step of mixing the carotenoid degradation product with fats and oils.

[16] The method for producing an acid odor inhibitor for food according to any one of [7] to

[15] , wherein the carotenoid decomposition product is contained in an amount of 0.01 mass ppm or more and 2000 mass ppm or less in terms of the amount of carotenoid before decomposition.

[17] A method for suppressing the acidic odor of food, comprising adding a carotenoid decomposition product to a food having an acidic odor.

[18] The amount of carotenoid decomposition products in the food is 1 x 10 converted to the amount of carotenoids before decomposition. -5 The method for suppressing sourness according to

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

[19] A method for producing a food product, comprising a step of adding a carotenoid decomposition product to a food product having an acidic odor.

[20] A composition containing an acidic odor component and a carotenoid decomposition product, and having a suppressed acidic odor. [Effects of the Invention]

[0008] According to the present invention, by using a carotenoid degradation product as an active ingredient, it is possible to provide an acid odor inhibitor for food that is excellent in suppressing the acid odor of foods that have an acid odor without causing any unpleasant taste or odor. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention provides an acid odor inhibitor for foods, which contains a carotenoid degradation product as an active ingredient. The acid odor inhibitor for foods has the function of suppressing the acid odor of foods that have an acid odor.

[0010] The carotenoid degradation product used in the present invention is a degradation product of a carotenoid. 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 these, carotenes are preferred, and one or two selected from the group consisting of β-carotene and α-carotene are more preferred. The carotenoid degradation product may be a single carotenoid degradation product or a combination of two or more carotenoids. Alternatively, two or more carotenoids may be decomposed in a mixed state to obtain a carotenoid degradation product.

[0011] The method for obtaining the carotenoid degradation product is not particularly limited, but it is preferably obtained by subjecting carotenoids in fats and oils to an oxidation treatment, and more preferably by subjecting carotenoids in fats and oils to a heat oxidation treatment.

[0012] The acid odor inhibitor for food preferably contains the carotenoid decomposition products in an amount of 50 mass ppm or more and 2000 mass ppm or less, converted into the amount of carotenoids before decomposition, more preferably 80 mass ppm or more and 1000 mass ppm or less, and even more preferably 120 mass ppm or more and 500 mass ppm or less.

[0013] The acid odor inhibitor for food of the present invention can be produced by a process of oxidizing carotenoids in fats and oils to obtain carotenoid decomposition products.

[0014] The carotenoid degradation product can be obtained by a predetermined heating treatment, optionally with oxygen blowing in. Alternatively, the carotenoid degradation product may be extracted or concentrated from the carotenoid-containing oil or fat composition. The extraction and concentration methods are not particularly limited, and examples of the methods that can be used include extraction using an organic solvent, column chromatography, and concentration methods using molecular distillation or steam distillation.

[0015] The fat or oil used in the oxidation treatment is not particularly limited as long as it contains carotenoids, but it is preferable that it contains 50 ppm by mass or more and 2000 ppm by mass or less of carotenoids.

[0016] The oil or fat used in the oxidation treatment is preferably a palm-based oil or fat having a total content of β-carotene and α-carotene of 50 ppm by mass or more and 2000 ppm by mass or less. The palm-based oil or fat used in the present invention may be any oil or fat obtained from the fruit of the oil palm, and may be one that has been subjected to treatments such as molecular distillation, fractionation, degumming, deoxidation, and deodorization. The method for each treatment is not particularly limited, and may be a method typically used in processing and refining oils or fats. For example, fractionation can be performed by solvent fractionation or low-temperature filtration. The total content of β-carotene and α-carotene contained in the palm-based oil is more preferably 100 ppm by mass to 1000 ppm by mass, even more preferably 200 ppm by mass to 500 ppm by mass, and even more preferably 300 ppm by mass to 400 ppm by mass. As long as the total content of β-carotene and α-carotene falls within the above range, one type of palm-based oil may be used alone, or two or more types may be mixed together so as to fall within the above range.

[0017] The fat or oil used in the oxidation treatment may be obtained by adding the carotenoid to any raw fat or oil. The carotenoid content in the fat or oil used in the oxidation treatment is preferably 50 ppm by mass or more and 2000 ppm by mass or less, more preferably 100 ppm by mass or more and 1000 ppm by mass or less, even more preferably 200 ppm by mass or more and 500 ppm by mass or less, and even more preferably 300 ppm by mass or more and 400 ppm by mass or less.

[0018] The fats and oils used in the oxidation treatment preferably have an iodine value (unit: g / 100 g of fats and oils, hereinafter also referred to as "IV") of 0 to 80, more preferably 40 to 70, and even more preferably 50 to 60. The iodine value can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils and Oils 2.3.4.1-2013 Iodine Value (Wyss-Cyclohexane Method)" (Japan Oil Chemists' Society).

[0019] The oxidation treatment of the carotenoid-containing oils and fats is preferably carried out so that the peroxide value (unit: meq / kg, hereinafter also referred to as "POV") of the oil and fat is 3 to 250, more preferably 10 to 200, even more preferably 20 to 120, and even more preferably 40 to 80. The carotenoid-containing oil and fat can be oxidized to have a POV within a predetermined range, but the oxidation method is not particularly limited. By adjusting the POV within the predetermined range, the carotenoids in the carotenoid-containing oil and fat can be decomposed. The POV can be measured in accordance with "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.5.2.1-2013, Peroxide Value (Acetic Acid-Isooctane Method)" (Japan Oil Chemists' Society).

[0020] From the viewpoint of industrial-scale production, the oxidation treatment is preferably carried out by placing the carotenoid in a suitable container such as a tank and then performing a predetermined heating treatment using a heating means, such as an electric heater, direct flame burner, microwave, steam heater, or hot air heater, attached to the container. Heat treatment conditions may be appropriately set so as to obtain a desired amount of carotenoid degradation product. While conditions vary depending on the type of carotenoid and the type of raw oil or fat used as the base oil, and are not generalized, typically, the heating temperature is 50°C to 220°C for a heating time of 0.1 to 240 hours, and more typically, the heating temperature is 60°C to 160°C for a heating time of 1 to 100 hours. Still more typically, the heating temperature is 80°C to 120°C for a heating time of 20 to 60 hours. 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, performed at 200 to 20,000°C, more typically, for example, performed at 300 to 16,000°C, even more typically, for example, performed at 400 to 14,000°C, even more typically, for example, performed at 1,000 to 10,000°C, and especially typically, for example, performed at 3,000 to 5,000°C, and may be appropriately set so as to obtain the desired amount of carotenoid degradation product.

[0021] During the oxidation treatment, oxygen may be supplied by introducing oxygen from an open space in the container by stirring or by blowing oxygen in. Air or the like may be used as the oxygen source. This promotes the decomposition of carotenoids. In this case, the oxygen supply rate is preferably 0.001 L / min to 2 L / min per kg of fat or oil used in the oxidation treatment. For example, in the case of air, the rate is preferably 0.005 L / min to 10 L / min per kg of fat or oil used in the oxidation treatment, more preferably 0.01 L / min to 5 L / min, even more preferably 0.1 L / min to 2 L / min, and even more preferably 0.5 L / min to 1 L / min.

[0022] When the carotenoid degradation product is used in the form of an acid odor inhibitor for food, the formulation form is not particularly limited as long as it is in a form that can be used in an oral composition. The oxidation-treated product may be used as is, or may be mixed with an appropriate medium within a range that does not impair its function.

[0023] The acid odor inhibitor for food of the present invention may be prepared by adding the carotenoid degradation product to other suitable edible oils and fats (hereinafter also referred to as "oils and fats") to form an oil and fat composition containing the carotenoid degradation product. Examples of other edible oils and fats include vegetable oils 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, and coconut oil; 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 subjecting these to one or more processing steps such as fractionation, hydrogenation, and interesterification. These edible oils and fats may be used alone or in combination of two or more. The oil and fat composition may contain one type of carotenoid degradation product alone in addition to other edible oils and fats, or two or more types of carotenoid degradation products may be used in combination. When two or more types of carotenoid degradation products are used in combination, the above content is the total content of the two or more types.

[0024] The form of the oil or fat composition is not limited, and may be liquid, solid, or powder. In the case of a solid form, margarine, fat spread, shortening, etc. may be used. In the case of a powder form, powdered oil or fat may be used.

[0025] The content of carotenoid degradation products in the oil and fat composition is preferably 0.01 mass ppm or more and 2000 mass ppm or less, more preferably 0.05 mass ppm or more and 1000 mass ppm or less, and even more preferably 0.1 mass ppm or more and 500 mass ppm or less, converted into the amount of carotenoids before degradation.

[0026] There is no particular limitation on the amount of the acid odor inhibitor for food of the present invention to be added to food. However, it is preferable that the amount of the carotenoid decomposition product is 1×10 -5 It is preferable that the carotenoid decomposition product is contained in an amount of 1 ppm by mass or more and 1 ppm by mass or less, and 1×10 -4 It is more preferable that the content be 5×10 ppm by mass or more and 0.8 ppm by mass or less. -3 It is more preferable that the content be 1×10 ppm by mass or more and 0.5 ppm by mass or less. -3 It is even more preferable that the content be between 1 ppm by mass and 0.5 ppm by mass.

[0027] According to the present invention, by adding the above-mentioned acid odor inhibitor for food to a food having an acid odor, the acid odor of the food can be suppressed. More specifically, the acid odor of the food having an acid odor is suppressed effectively. The effect of suppressing the acid odor of the food containing the acid odor component can be objectively determined, for example, by sensory evaluation by a professional panel that meets a fair standard.

[0028] The acidic odor component is not particularly limited as long as it is a component having an acidic odor, and examples thereof include acetic acid, acetate salts, etc. Among them, it is preferable to apply one or two selected from the group consisting of acetic acid and alkali metal acetate salts, more preferable to apply one or two selected from the group consisting of acetic acid and sodium acetate, and even more preferable to apply sodium acetate.

[0029] The food to which the present invention is applicable is not particularly limited as long as it has the acidic odor. Specific examples include condiments such as vinegar, ponzu sauce, mayonnaise, and dressing. The present invention is also suitable for foods to which a shelf life enhancer has been added. Examples of such foods include salads, croquettes, hamburgers, meatballs, dumplings, marinades, and side dishes such as sweet and sour pork, rice ball fillings, fish paste products, and bread. Furthermore, the present invention also applies to concentrated and powdered foods containing acidic odor components.

[0030] By adding carotenoid decomposition products to the sour odor components, a composition with reduced sour odor can be obtained, and the composition can be used as an ingredient for the food. The sour odor components may be contained in the ingredients, or may be extracted or purified. In the composition, the amount of carotenoid decomposition products per 1 part by mass of the sour odor components is 1 x 10, converted into the amount of carotenoids before decomposition. -10 Mass part or more 1×10 -3 parts by mass or less, preferably 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 -5 parts by mass or less is more preferable, and 1×10 -7 Mass part or more 1×10 -5 Parts by mass or less is even more preferred. [Example]

[0031] The present invention will be explained in more detail below by way of examples, but these examples are not intended to limit the present invention in any way.

[0032] The fats and oils and other ingredients used in this example are listed below.

[0033] [Oils and fats] Red palm oil (molecularly distilled, single fractionation): IV=58, total content of β-carotene and α-carotene: 373 ppm by mass, Carotino Pure Olein (manufactured by Carotino Co., Ltd.) Rapeseed oil: AJINOMOTO smooth canola oil (manufactured by J-Oil Mills Co., Ltd.) Soybean oil: AJINOMOTO rich and flavorful soybean oil (manufactured by J-Oil Mills Co., Ltd.) Palm kernel oil: Palm kernel oil is hardened and refined using conventional methods, and is an in-house preparation.

[0034] 〔emulsifier〕 Sorbitan fatty acid ester: Emazol P-10V (Kao Corporation) Glycerin fatty acid ester: Poem P-200 (Riken Vitamin Co., Ltd.)

[0035] [Other ingredients] Acid casein (Lactic Casein, manufactured by Westland Co-operative Dairy Company Ltd.) Sodium hydroxide (manufactured by Tosoh Corporation) Corn syrup: Fuji Syrup C-75S, moisture 25% by mass (Kato Chemical Co., Ltd.) Dipotassium hydrogen phosphate (manufactured by Taihei Chemical Industry Co., Ltd.) Trisodium citrate (manufactured by San-Ei Gen FFI Co., Ltd.)

[0036] β-carotene and α-carotene were quantified as follows.

[0037] [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 sample was weighed out, and each was diluted to 10 mL with acetone:tetrahydrofuran = 1:1 (volume ratio), and subjected to HPLC analysis. The β-carotene and α-carotene contents were quantified from the calibration curve. The calibration curve was created from the peak areas obtained when β-carotene (product number 035-05531) and α-carotene (product number 035-17981) reagents (manufactured by Wako Pure Chemical Industries, Ltd.) were used as quantitative standards and subjected to HPLC analysis at predetermined concentrations. The HPLC analysis conditions are shown below.

[0038] (HPLC analysis conditions) Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (Waters), detection at 300-600 nm Column: Shim-pack VP-ODS, 4.6 mm ID x 250 mm, 4.6 μm (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

[0039] [Table 1]

[0040] [Measurement of iodine value (IV)] Measurements were performed in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.3.4.1-2013 Iodine Value (Wiess-Cyclohexane Method)" (Japan Oil Chemists' Society).

[0041] [Peroxide Value (POV) Measurement] Measurements were carried out in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.5.2.1-2013 Peroxide Value (Acetic Acid-Isooctane Method)" (Japan Oil Chemists' Society).

[0042] [Example 1] 240 g of red palm oil was placed in a 500 mL stainless steel beaker as the raw material oil for oxidation treatment. The stainless steel beaker containing the raw material oil for oxidation treatment was immersed in an oil bath set to the heating temperature shown in Table 2, and an air blowing tube and stirring blade were attached to the stainless steel beaker. While blowing in the amount of air blown in shown in the heat treatment conditions in Table 2, the stirring blade rotation speed was set to 200 rpm, and heat treatment was performed for the heating time shown in the heat treatment conditions in Table 2, thereby obtaining the oxidation-treated product of Example 1.

[0043] [Comparative Example 1] The red palm oil used as the raw material oil for oxidation treatment in Example 1 was used without heat treatment.

[0044] Comparative Example 2 The oxidation-treated product of Comparative Example 2 was obtained using the same processing method as in Example 1, except that the red palm oil used as the raw material oil for oxidation treatment was replaced with rapeseed oil and that heating was performed under the conditions listed in Table 2.

[0045] Comparative Example 3 The oxidation-treated product of Comparative Example 2 was obtained using the same processing method as in Example 1, except that the red palm oil used as the raw material oil for oxidation treatment was replaced with soybean oil and that heating was performed under the conditions listed in the heat treatment conditions in Table 2.

[0046] Table 2 shows the carotene content in the raw fats and oils used for oxidation treatment, the heat treatment conditions, the amount of carotene remaining after heat treatment, the POV values ​​measured before and after heat treatment, and the temperature x time value. The content of carotenoid decomposition products (carotene decomposition products) in the oxidation treatment product of Example 1 was 371 mass ppm when converted to the amount of carotenoids (carotene amount) before decomposition. The content of carotenoid decomposition products in the oxidation treatment products of Comparative Examples 2 and 3 was 0 mass ppm when converted to the amount of carotenoids before decomposition. Hereinafter, the content of carotenoid decomposition products converted to the amount of carotenoids before decomposition will also be simply referred to as the content of carotenoid decomposition products.

[0047] [Table 2]

[0048] <Preparation of oil and fat composition> Comparative Examples 1 to 3 and Example 1 were mixed with rapeseed oil in the proportions shown in Table 3 to prepare oil and fat compositions. [Table 3]

[0049] <Preparation of powdered oils and fats> The raw materials for the aqueous phase were mixed and stirred at 60°C in the proportions shown in Preparation Example in Table 4 to obtain an aqueous phase blend. Next, the raw materials for the oil phase were mixed and stirred at 60°C in the proportions shown in Table 4 to obtain an oil phase blend. The obtained aqueous phase blend and oil phase blend were mixed and emulsified and sprayed according to a conventional method to prepare the powdered oils and fats listed in Table 5 (Comparative Example 4 is prepared from Preparation Example 1, and Examples 1-4 are prepared from Preparation Example 2).

[0050] [Table 4]

[0051] [Table 5]

[0052] The following foods and ingredients were used in this example.

[0053] Potato salad: Hokkaido Danshaku potato salad (large, extra portion) (purchased at Tokyu Store) Mentsuyu: Momoya Tsuyu (Special Grade) (Made by Momoya Co., Ltd.) Sodium acetate (Fujifilm Wako Pure Chemical Industries, Ltd.)

[0054] [Sensory evaluation] The sensory evaluation method is described below. The sensory evaluation was carried out by two expert panels, and the acidic odor was evaluated using the scores shown in the following evaluation criteria. The average value was calculated from the evaluation scores of each expert panel.

[0055] (Evaluation criteria) 3. Acidic odor equal to or greater than the control 2. The acidic smell is slightly reduced compared to the control. 1. Significantly reduced acidic odor compared to the control 0 No acid smell at all

[0056] (Experiment 1) <Evaluation using potato salad> Sodium acetate was added to and mixed with potato salad according to the formulation shown in Table 6, and then the oil and fat compositions of Comparative Example 1-1, Examples 1-1 to 1-3, Comparative Examples 2-1 to 2-3, and Comparative Examples 3-1 to 3-3 were each added and mixed to prepare potato salads for evaluation (Preparation Examples 1-1 to 1-10). The potato salad samples were eaten by two expert panelists, who chewed them and then evaluated the acidic odor that wafted up the nose according to the above criteria. As a control, a mixture of 98 g of potato salad and 1 g of sodium acetate was used.

[0057] [Table 6]

[0058] As a result, as shown in Table 6, the addition of the oil and fat compositions of Examples 1-1 to 1-3 containing carotenoid degradation products was more effective in suppressing the acidic odor than the addition of the oil and fat composition of Comparative Example 1, which did not contain carotenoid degradation products. Even when Comparative Examples 2-1 to 2-3 and 3-1 to 3-3, which contained oxidation-treated products without carotenoid degradation products, were added, the acidic odor was at the same level as the control. This demonstrates that the oxidation products of oils and fats themselves do not have the effect of suppressing the acidic odor, but that the carotenoid degradation products do. In particular, the content of carotenoid degradation products in food is 3.71 × 10 -2 In the case of 1 ppm by mass, the acid odor suppression effect was high. In addition, the amount of carotenoid decomposition product converted to the amount of carotenoid before decomposition was 3.71 x 10 -7 ~3.71×10 -5 It was confirmed that when parts by mass of the acidic acid compound were included, the acid odor was suppressed.

[0059] (Experiment 2) <Evaluation using noodle soup> The acidic smell that escaped from the nose after putting food in the mouth was evaluated. Sodium acetate was added to and mixed with the noodle soup according to the formulation shown in Table 7, and then the powdered oils and fats of Comparative Example 4 and Examples 1-4 were added and mixed, respectively, to prepare noodle soups for evaluation (Preparation Examples 2-1 to 2-3). The noodle soup for evaluation was eaten by two expert panelists, who evaluated the acidic smell that wafted to the nose according to the above-mentioned evaluation criteria. As a control, a mixture of 99 g of noodle soup and 1 g of sodium acetate was used.

[0060] [Table 7]

[0061] As a result, as shown in Table 7, the addition of the powdered oils of Examples 1-4 containing carotenoid degradation products was more effective in suppressing acid odor than the addition of the powdered oils of Comparative Example 4 not containing carotenoid degradation products. This result demonstrates that the powdered oils containing carotenoid degradation products function as an acid odor suppressant for food. In particular, the content of carotenoid degradation products in food is 3.71 × 10 -3 In the case of 1 ppm by mass, the acid odor suppression effect was high. In addition, the amount of carotenoid decomposition product converted to the amount of carotenoid before decomposition was 3.71 x 10 -7 ~3.71×10 -6 It was confirmed that when parts by mass of the acidic acid compound were included, the acid odor was suppressed.

[0062] A composition was prepared by mixing 10 g of sodium acetate and 0.1 g of the oxidized product of Example 1.

Claims

1. A method for producing an acid odor inhibitor for foods, comprising a step of subjecting carotenoids in fats and oils to thermal oxidation treatment to obtain a carotenoid thermal oxidative decomposition product, wherein the carotenoid is one or two species selected from the group consisting of β-carotene and α-carotene, and the acid odor is an acid odor derived from one or two species selected from the group consisting of acetic acid and alkali metal acetates.

2. The method according to claim 1, wherein the carotenoid content in the fat or oil is 50 ppm by mass or more and 2000 ppm by mass or less.

3. The method according to claim 1 or 2, wherein the oil is a palm-based oil.

4. The method according to claim 1 , wherein the oil or fat has an iodine value of 0 or more and 80 or less.

5. The manufacturing method according to any one of claims 1 to 4, wherein the heat oxidation treatment heats and oxidizes the fat or oil so that the peroxide value is 3 or more and 250 or less.

6. The method according to claim 1 , wherein the thermal oxidation treatment is carried out by heating at 50° C. or higher and 220° C. or lower for 0.1 hours or higher and 240 hours or lower.

7. The method according to claim 6, wherein the product of the heating temperature (°C) and the heating time (hours) of the heat treatment is 20 to 20,000.

8. The manufacturing method according to claim 1 , wherein the thermal oxidation treatment is carried out by supplying oxygen.

9. The method according to claim 1 , further comprising mixing the carotenoid thermal oxidative decomposition product with fats and oils.

10. The method according to any one of claims 1 to 9, wherein the acid odor inhibitor for food contains the carotenoid thermal oxidative decomposition product in an amount of 0.01 ppm by mass or more and 2000 ppm by mass or less, converted into the amount of carotenoid before decomposition.

11. A method for producing food, comprising the steps of producing an acid odor inhibitor for food using the production method described in any one of claims 1 to 10, and adding the acid odor inhibitor for food to food having an acid odor.

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