Deterioration odor inhibitor for water-in-oil emulsified foods, water-in-oil emulsified foods containing the deterioration odor inhibitor, and methods for producing the same

Abstract

To provide: a naturally-occurring degradation odor inhibitor for water-in-oil emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of water-in-oil emulsified food, and can inhibit a degradation odor of the water-in-oil emulsified food due to storage; water-in-oil emulsified food containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for water-in-oil emulsified food comprises the solid content of mushroom extract and oils and fats in a total amount of 0.033-100 wt.% of the entire inhibitor. The mushroom extract is the extract obtained by subjecting a mixture with a mushroom (wet weight) / oils and fats (weight ratio) of 0.05-10 to heat treatment at 40-200°C for 0.1-3 hours and then removing extraction residues of the mushroom.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a deterioration odor inhibitor for use in water-in-oil emulsified foods. [Background technology]

[0002] When water-in-oil emulsified foods such as margarine and butter are stored at high temperatures, exposed to light, or exposed to oxygen, they develop a deterioration odor due to volatile aldehydes, resulting in a significant decline in quality. For example, margarine loses its flavor even when stored at low temperatures. Furthermore, bread and confectionery made with butter develop a deterioration odor due to store lighting and exposure to oxygen, reducing the original butter flavor.

[0003] In order to suppress such deterioration odors, natural tocopherol has been used in the past, but there are problems such as the tocopherol itself oxidizing during storage, resulting in coloration and impairing the original flavor of the food. Furthermore, synthetic antioxidants such as butylhydroxyanisole, dibutylhydroxytoluene, and nordihydroguaiaretic acid have been used, but in recent years, due to increasing consumer awareness of safety, it is desired not to use these synthetic antioxidants.

[0004] Therefore, for example, Patent Document 1 discloses a plastic oil and fat composition containing butter-derived oil and fat, tocopherol, and a polyphenol-based antioxidant in order to maintain a strong butter flavor even when stored under light exposure and to suppress the generation of unpleasant odors. However, since the plastic oil and fat composition contains tocopherol and a polyphenol-based antioxidant as essential components, the color tone changes and the original flavor of the plastic oil and fat composition is also impaired. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-143430 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a naturally occurring deterioration odor inhibitor for water-in-oil emulsified foods that can suppress the deterioration odor of water-in-oil emulsified foods due to storage without causing any color change due to additives or impairing the original flavor of the water-in-oil emulsified foods, a water-in-oil emulsified food containing the deterioration odor inhibitor, and methods for producing the same. [Means for solving the problem]

[0007] As a result of extensive research into solving the above problems, the present inventors discovered that by adding a specific amount of solids contained in an extract of mushrooms extracted under specific conditions to a water-in-oil emulsified food, it is possible to suppress the deterioration odor of a water-in-oil emulsified food due to storage, without causing any change in color due to the additive, and without impairing the original flavor of the water-in-oil emulsified food, and thus completed the present invention.

[0008] That is, the first aspect of the present invention relates to a deterioration odor inhibitor for water-in-oil emulsified foods, wherein the total weight of the solids and fats contained in a mushroom extract is 0.033 to 100% by weight of the entire water-in-oil emulsified food deterioration odor inhibitor, and the mushroom extract is an extract obtained by heat-treating a mixture of mushrooms (wet weight) / fat (weight ratio) of 0.05 to 10 at 40 to 200°C for 0.1 to 3 hours, after which the mushroom extraction residue has been removed.

[0009] In the water-in-oil emulsified food deterioration odor inhibitor, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa.

[0010] In the water-in-oil emulsified food deterioration odor inhibitor, the mushrooms are preferably at least one selected from the group consisting of enokitake mushrooms, maitake mushrooms, maitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms.

[0011] The second aspect of the present invention relates to a water-in-oil emulsified food containing the deterioration odor inhibitor for water-in-oil emulsified foods, wherein the total content of solids and fats contained in the extract of mushrooms is 0.0005 to 1.5% by weight, calculated as solids, of the entire water-in-oil emulsified food.

[0012] The third aspect of the present invention relates to a food product using the water-in-oil emulsified food product.

[0013] The fourth aspect of the present invention relates to a method for producing a water-in-oil emulsified food deterioration odor inhibitor, which comprises mixing mushrooms and oils so that the mushrooms (wet weight) / oil (weight ratio) is 0.05 to 10, heating the mixture at 40 to 200°C for 0.1 to 3 hours, and then removing any mushroom extraction residue.

[0014] In the method for producing the water-in-oil emulsified food deterioration odor inhibitor, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa.

[0015] The fifth aspect of the present invention relates to a method for producing a water-in-oil emulsified food containing a deterioration odor inhibitor for water-in-oil emulsified foods, comprising: mixing mushrooms and oil so that the mushrooms (wet weight) / oil (weight ratio) is 0.05 to 10 to obtain a mixture; heat-treating the mixture at 40 to 200°C for 0.1 to 3 hours, and then removing the mushroom extraction residue to obtain a deterioration odor inhibitor for water-in-oil emulsified foods; mixing the obtained deterioration odor inhibitor for water-in-oil emulsified foods with the ingredients of the aqueous phase and / or oil phase of the water-in-oil emulsified food before homogenization and emulsification so that the total content of solids contained in the mushroom extract and oil is 0.0005 to 1.5 wt % of the total water-in-oil emulsified food, calculated as solids content, and then homogenizing and emulsifying the mixture.

[0016] In the method for producing a water-in-oil emulsified food containing a deterioration odor inhibitor for water-in-oil emulsified foods, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a naturally derived deterioration odor inhibitor for water-in-oil emulsified foods that can suppress the deterioration odor of water-in-oil emulsified foods due to storage without causing any color change due to additives or impairing the original flavor of the water-in-oil emulsified foods, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0018] Hereinafter, embodiments of the present invention will be described in detail. The deterioration odor inhibitor for water-in-oil emulsified foods according to this embodiment is an additive used for water-in-oil emulsified foods. By adding this deterioration odor inhibitor for water-in-oil emulsified foods to water-in-oil emulsified foods, it is possible to suppress the deterioration odor that occurs over time during storage of the water-in-oil emulsified foods.

[0019] The deterioration odor inhibitor for water-in-oil emulsified foods in this embodiment contains an extract of mushrooms obtained by heat-treating a mixture containing mushrooms and oils in a specific mixing ratio at a specific temperature for a specific period of time, and then removing the extraction residue, which means that the deterioration odor inhibitor contains specific amounts of solids and oils contained in the mushroom extract.

[0020] The mushrooms are not particularly limited as long as they are edible, but examples include enokitake, maitake, tamogitake, shimeji, shiitake, king oyster mushroom, and mushroom, and it is preferable to use at least one selected from these groups. From the viewpoints of the effect of suppressing the deterioration odor of water-in-oil emulsified foods, the cost of raw materials for mushrooms, and the flavor of the mushrooms themselves, enokitake, maitake, tamogitake, and shimeji are more preferred, enokitake, maitake, and tamogitake are even more preferred, enokitake and maitake are particularly preferred, and enokitake is most preferred.

[0021] The enokitake mushroom refers to the Flammulina velutipes species, a type of mushroom in the family Flammulinaceae. For example, commercially available enokitake mushrooms that are artificially cultivated and white and bean-like, brown enokitake mushrooms that are a hybrid of wild and cultivated white enokitake mushrooms, and wild species can be used. The commercially available enokitake mushrooms are generally edible and are easily available.

[0022] The maitake mushroom refers to the Grifola frondosa species, a type of mushroom belonging to the genus Maitake in the Polyporaceae family. A closely related species of maitake mushroom is also included, namely, the white maitake mushroom. As for maitake mushroom, either the fruiting body or mycelium can be used.

[0023] The Tamogitake mushroom is a type of mushroom belonging to the Pleurotus cornucopiae family, Pleurotus cornucopiae var. citrinopileatus. Natural or artificially cultivated mushrooms can be used.

[0024] The shimeji mushrooms include Kakuminoshimeji (Lyophyllum sykosporum species), Sumizomeshimeji (Lyophyllum semitale species), Shakashimeji (Lyophyllum fumosum species), Honshimeji (Lyophyllum shimeji species), Hatakeshimeji (Lyophyllum decastes species), Oshiroishimeji (Lyophyllum cnnatum species), and Bunashimeji (Hypsizigus marmoreus species) belonging to the genus Shimeji. Natural or artificially cultivated mushrooms can be used.

[0025] The shiitake mushroom refers to the Lentinula edodes species, a type of mushroom belonging to the Tricholomataceae family of the Agaricales order. Natural or artificially cultivated shiitake mushrooms can be used.

[0026] The king oyster mushrooms are of the Pleurotus eryngii species, which is a type of mushroom belonging to the Pleurotus eryngii family. Natural or artificially cultivated king oyster mushrooms can be used.

[0027] The mushroom is a type of mushroom belonging to the genus Agaricus in the family Agaricaceae. The mushroom variety is not particularly limited, and examples include white, off-white, cream, and brown varieties of Agaricus bisporus, and Agaricus bitorquis, all of which can be used. Natural or artificially cultivated mushrooms can be used.

[0028] The oils and fats used to obtain the mushroom extract are not particularly limited as long as they are edible, and can be vegetable oils and fats, animal oils and fats, edible refined and processed oils, etc. Specific examples include vegetable oils and fats such as safflower oil, high oleic safflower oil, walnut oil, sunflower oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high oleic rapeseed oil, soybean oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, coconut oil, palm oil, palm kernel oil, cacao butter, and shea butter, animal oils and fats such as fish oil, beef tallow, lard, and milk fat, medium-chain fatty acid triglycerides, interesterified products made from these oils and fats, and hardened oils, fractionated oils, and mixed oils made from these oils and fats, and at least one selected from these oils and fats can be used. From the viewpoint of the effect of suppressing the deterioration odor of water-in-oil emulsified foods, it is more preferable to use at least one oil selected from the group consisting of high oleic safflower oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, and high oleic rapeseed oil.

[0029] The extraction solvent may contain water, ethanol, an emulsifier, etc. in addition to fats and oils, as long as the effects of the present invention are not impaired.

[0030] In the mixture used in the heat treatment, the ratio of the mushrooms (wet weight) to the oil (weight ratio) is preferably 0.05 to 10, more preferably 0.08 to 5, and even more preferably 0.14 to 1. If the weight ratio is less than 0.05, the deterioration odor inhibitory effect for water-in-oil emulsified foods may not be sufficient. If the weight ratio exceeds 10, the extraction efficiency may decrease, increasing the production cost of the deterioration odor inhibitor for water-in-oil emulsified foods. Here, the weight of the mushrooms is the wet weight, but the mushrooms used may be fresh or dried. However, if dried mushrooms are used, the weight ratio is calculated using the wet weight of the mushrooms when they are fresh, rather than the weight of the dried mushrooms.

[0031] The mixture of mushrooms and the oil is preferably heat-treated at a specific temperature for a specific time. The heat-treatment temperature is preferably 40 to 200°C, more preferably 80 to 150°C, even more preferably 100 to 130°C, and particularly preferably 105 to 125°C. If the heat-treatment temperature is lower than 40°C, the extraction efficiency may be reduced or the effect of suppressing deterioration odor in water-in-oil emulsified foods may not be sufficient. Furthermore, if the heat-treatment temperature exceeds 200°C, special pressurization equipment may be required, which may complicate the extraction method.

[0032] The heat treatment time is preferably 0.1 to 3 hours, more preferably 0.5 to 3 hours, and even more preferably 0.8 to 1.8 hours. If the heat treatment time is shorter than 0.1 hour, the extraction efficiency may be reduced or the effect of suppressing the deterioration odor of water-in-oil emulsified foods may not be sufficient. Furthermore, if the heat treatment time exceeds 3 hours, the effect of suppressing the deterioration odor of water-in-oil emulsified foods may plateau despite the time required for extraction, resulting in a decrease in extraction efficiency.

[0033] From the viewpoint of further increasing the extraction efficiency, it is preferable to apply pressure when carrying out the heat treatment. Specifically, the pressure of the heat treatment is preferably 0.001 to 0.3 MPa, more preferably 0.1 to 0.2 MPa. If the pressure during the heat treatment is outside the above range, the expected improvement in extraction efficiency may not be obtained. Note that the pressure refers to a gauge pressure, which is a relative pressure with atmospheric pressure being zero.

[0034] After the heat treatment, the mushroom extract can be obtained by removing the mushroom extract residue, and the mushroom extract can be used as a deterioration odor inhibitor for water-in-oil emulsified foods. The method for removing the extraction residue is not particularly limited, but examples thereof include filtration, centrifugation, sedimentation, and squeezing.

[0035] Although dehydration treatment is not essential for using the mushroom extract from which the extraction residue has been removed as a deterioration odor inhibitor for water-in-oil emulsified foods, it is preferable to perform dehydration treatment from the viewpoint of storage stability. Examples of the dehydration treatment method include vacuum drying, centrifugation, and heat separation.

[0036] The form of the water-in-oil emulsified food deterioration odor inhibitor is not particularly limited, and may be the mushroom extract itself, i.e., a mixture of the solids contained in the extract and the fat or oil used as the extraction solvent, or a diluted version of the extract. The solvent used for dilution may be fat or oil, or a solvent other than fat or oil, such as ethanol or propylene glycol.

[0037] The water-in-oil emulsified food deterioration odor inhibitor may be in the form of a solid obtained by solidifying the extract. The shape of the solid is not particularly limited, and may be in the form of powder, granules, block, etc. Examples of excipients that can be used to obtain the solid include dextrin, lactose, starch, sucrose, and fats and oils that are solid at room temperature.

[0038] From the viewpoint of ease of measurement and handling, the water-in-oil emulsified food deterioration odor inhibitor is preferably in a liquid form.

[0039] Regardless of its form, the water-in-oil emulsified food deterioration odor inhibitor may further contain other components in addition to the solids and fats and oils contained in the mushroom extract. Such other components are not particularly limited as long as they do not impair the effects of the invention, and may include solvents other than fats and oils, alcoholic beverages, extracts derived from animals and plants (excluding the mushroom extract), sugars, salts, seasonings, spices, fragrances, coloring agents, antioxidants, emulsifiers, water, etc.

[0040] The deterioration odor inhibitor for water-in-oil emulsified foods can be added to a water-in-oil emulsified food to suppress the deterioration odor that occurs over time during storage of the water-in-oil emulsified food, specifically the deterioration odor of fats and oils caused by oxidation of the fats and oils in the food. The water-in-oil emulsified food constitutes one aspect of the present invention.

[0041] The deterioration odor inhibitor for water-in-oil emulsified foods contains the solids contained in the mushroom extract and fats and oils that serve as the extraction solvent, and from the viewpoint of the deterioration odor inhibitory effect on water-in-oil emulsified foods, the content thereof is preferably 0.033 to 100% by weight, more preferably 1 to 100% by weight, and even more preferably 20 to 100% by weight, calculated as solids, of the entire deterioration odor inhibitor for water-in-oil emulsified foods.

[0042] Specific examples of the water-in-oil emulsified food include, but are not limited to, margarine, butter cream, butter, French dressing, and ganache.

[0043] In the water-in-oil emulsified food, the total content of solids and fats contained in the mushroom extract is preferably 0.0005 to 1.5 wt. % of the total water-in-oil emulsified food, more preferably 0.002 to 1 wt. %, even more preferably 0.005 to 0.8 wt. %, and particularly preferably 0.02 to 0.4 wt. If the content is less than 0.0005 wt. %, the deterioration odor suppression effect for water-in-oil emulsified foods may not be sufficient. If the content is more than 1.5 wt. %, the deterioration odor suppression effect for water-in-oil emulsified foods may plateau, or the flavor of the mushrooms, which are the raw material for the deterioration odor inhibitor for water-in-oil emulsified foods, may be imparted to the water-in-oil emulsified food.

[0044] When the extract of mushrooms is a flammeus mushroom extract, the total content of solids and fats and oils contained in the flammeus mushroom extract is preferably 0.0005 to 1.5% by weight, more preferably 0.002 to 1% by weight, even more preferably 0.005 to 0.8% by weight, and particularly preferably 0.02 to 0.4% by weight, of the entire water-in-oil emulsified food.

[0045] When the extract of mushrooms is a Maitake mushroom extract, the total content of solids and fats and oils contained in the Maitake mushroom extract is preferably 0.0005 to 1.5% by weight of the entire water-in-oil emulsified food.

[0046] When the extract of mushrooms is a Pleurotus cornucopiae extract, the total content of solids and fats contained in the Pleurotus cornucopiae extract is preferably 0.00055 to 1.5% by weight of the entire water-in-oil emulsified food.

[0047] When the extract of mushrooms is a shimeji mushroom extract, the total content of solids and fats and oils contained in the shimeji mushroom extract is preferably 0.0006 to 1.5% by weight of the entire water-in-oil emulsified food.

[0048] When the extract of mushrooms is a shiitake mushroom extract, the total content of solids and fats and oils contained in the shiitake mushroom extract is preferably 0.0006 to 1.5% by weight of the entire water-in-oil emulsified food.

[0049] When the extract of mushrooms is an extract of king oyster mushrooms, the total content of solids and fats contained in the king oyster mushroom extract is preferably 0.0006 to 1.5% by weight of the entire water-in-oil emulsified food.

[0050] When the extract of mushrooms is a mushroom extract, the total content of solids and fats and oils contained in the mushroom extract is preferably 0.0006 to 1.5% by weight of the entire water-in-oil emulsified food.

[0051] One aspect of the present invention relates to a food product made using the water-in-oil emulsified food as an ingredient. Such a food product can also enjoy the effects of the present invention. Examples of foods made using the water-in-oil emulsified food as an ingredient include confectioneries or bread made by kneading margarine or butter or topping with butter cream, and cooking sauces such as white sauce and demi-glace sauce made using margarine or butter.

[0052] The following is an example of a method for producing the deterioration odor inhibitor for water-in-oil emulsified foods of the present invention. First, mushrooms and oil are mixed so that the mushrooms (wet weight) / oil (weight ratio) is 0.05 to 10. The mixed mixture is preferably heat-treated at 40 to 200°C for 0.1 to 3 hours, and then the mushroom extraction residue is removed to obtain a mushroom extract, which can be used as the deterioration odor inhibitor for water-in-oil emulsified foods of the present invention as is, or diluted or solidified. Before and after removing the mushroom extraction residue, it is preferable to cool the mixture to 5 to 50°C.

[0053] From the viewpoint of further improving the extraction efficiency, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa, more preferably 0.1 to 0.2 MPa. If the pressure during the heat treatment is outside the above range, the expected improvement in extraction efficiency may not be obtained. Note that the pressure refers to a gauge pressure, which is a relative pressure with atmospheric pressure being zero.

[0054] The method for producing a water-in-oil emulsified food containing the deterioration odor inhibitor for water-in-oil emulsified foods of the present invention is exemplified below. First, the deterioration odor inhibitor for water-in-oil emulsified foods is mixed with the ingredients of the aqueous phase and / or oil phase of the water-in-oil emulsified food before homogenization and emulsification so that the total content of the solids and fats contained in the mushroom extract is 0.0005 to 1.5 wt.% of the total water-in-oil emulsified food, calculated as solids, and then homogenized to emulsify. Note that the deterioration odor inhibitor for water-in-oil emulsified foods may also be added after homogenization.

[0055] The method for using the water-in-oil emulsified food as a raw material in a food product is not particularly limited, and may be a conventional method, for example, by adding the water-in-oil emulsified food to other food raw materials and mixing them during or after the production of the food product. [Example]

[0056] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0057] The raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation "Palm Super Olein" (Iodine value: 65) 2) Kaneka Corporation "Palm Single Olein" (Iodine value: 57) 3) Kaneka Corporation "Rapeseed Oil" 4) Yotsuba Butter (Salt-Free) by Yotsuba Dairy Co., Ltd. 5) J-Oil Mills Co., Ltd. "AJINOMOTO Olive Oil" 6) "Grain Vinegar" manufactured by Mizkan Holdings Co., Ltd. 7) "Spoon Brand White Sugar" by Mitsui Sugar Co., Ltd. 8) "Refined Salt" manufactured by the Salt Industry Center, a public interest incorporated foundation 9) Sanshu Foods Co., Ltd. "Sterilized Whole Egg" 10) Mitsui Sugar Co., Ltd. "Spoon Brand Granulated Sugar" 11) "Violet" by Nisshin Flour Milling Co., Ltd. 12) Sodium Bicarbonate KF manufactured by AGC Corporation 13) Nissan Shoji Co., Ltd. "Aikoku Baking Powder Red Can" 14) "Auberge" by Nisshin Flour Milling Co., Ltd. 15) Yotsuba Hokkaido Skim Milk Powder, manufactured by Yotsuba Dairy Co., Ltd. 16) Kaneka Instant Dry Yeast Green (KIDYG) manufactured by Kaneka Corporation

[0058] <Evaluation of water-in-oil emulsified foods and foods using water-in-oil emulsified foods> After producing each of the water-in-oil emulsified foods obtained in the Examples and Comparative Examples and foods using the water-in-oil emulsified foods, they were stored under specified conditions and then evaluated by 10 experienced panelists, and the average of the scores was used as the sensory evaluation. The evaluation criteria were as follows:

[0059] (Color change) Comparison with water-in-oil emulsified foods (Reference Examples 1 to 4) immediately after production without the addition of a deterioration odor inhibitor for water-in-oil emulsified foods, or with foods (Reference Examples 5 to 8) immediately after production that use the water-in-oil emulsified foods 5 points: Same as the reference example, no change in color tone 4 points: Slightly inferior to the reference example, but there is almost no change in color tone 3 points: Inferior to the reference example, slight change in color tone, but no problem in terms of product quality 2 points: Worse than the reference example, there is a change in color tone 1 point: Much worse than the reference example, with a clear change in color tone

[0060] (The original flavor of water-in-oil emulsified foods or foods using water-in-oil emulsified foods) Comparison with water-in-oil emulsified foods (Reference Examples 1 to 4) immediately after production without the addition of a deterioration odor inhibitor for water-in-oil emulsified foods, or with foods (Reference Examples 5 to 8) immediately after production that use the water-in-oil emulsified foods 5 points: Equivalent to the reference sample, and the original flavor of the food using the water-in-oil emulsified food or water-in-oil emulsified food can be clearly felt. 4 points: Slightly inferior to the reference example, but the original flavor of the water-in-oil emulsified food or the food using the water-in-oil emulsified food can be felt. 3 points: Inferior to the reference sample, the original flavor of the water-in-oil emulsified food or the food using the water-in-oil emulsified food is slightly weaker, but there is no problem with the product quality. 2 points: Worse than the reference sample, the original flavor of the water-in-oil emulsified food or the food using the water-in-oil emulsified food is not felt very well. 1 point: Much worse than the reference sample, and the original flavor of the water-in-oil emulsified food or food using the water-in-oil emulsified food cannot be felt at all

[0061] (Deterioration odor) Comparison with water-in-oil emulsified foods (Reference Examples 1 to 4) immediately after production without the addition of a deterioration odor inhibitor for water-in-oil emulsified foods, or with foods (Reference Examples 5 to 8) immediately after production that use the water-in-oil emulsified foods 5 points: Same as the reference example, no noticeable deterioration odor 4 points: Slightly inferior to the reference example, but no deterioration odor is detected 3 points: Inferior to the reference sample, with a slight odor of deterioration, but not a problem in terms of product quality 2 points: Worse than the reference example, with a noticeable smell of deterioration 1 point: Much worse than the reference example, with a very strong smell of deterioration

[0062] (comprehensive evaluation) A comprehensive evaluation was made based on the results of the evaluation of color change, the original flavor of the food using the water-in-oil emulsified food or the water-in-oil emulsified food, and the deterioration odor. The evaluation criteria were as follows: A: The evaluation of color change, the original flavor of water-in-oil emulsified food or food using water-in-oil emulsified food, and deteriorated odor all meets the criteria of 4.0 to 5.0 points. B: The evaluations of color change, the original flavor of water-in-oil emulsified food or food using water-in-oil emulsified food, and the deteriorated odor are all between 3.5 and 5.0 points, and at least one is between 3.5 and 4.0 points. C: The evaluations of color change, the original flavor of water-in-oil emulsified food or food using water-in-oil emulsified food, and the deteriorated odor are all between 3.0 and 5.0 points, and at least one is between 3.0 and 3.5 points. D: The evaluations of color change, the original flavor of water-in-oil emulsified food or food using water-in-oil emulsified food, and deteriorated odor are all between 2.0 and 5.0 points, and at least one is between 2.0 and 3.0 points. E: At least one of the following evaluations is less than 2.0 points: color change, the original flavor of water-in-oil emulsified food or food using water-in-oil emulsified food, or deteriorated odor

[0063] (Production Example 1) Preparation of interesterified oil A 26 parts by weight of palm kernel olein (Kaneka Corporation), 69 parts by weight of palm oil (Kaneka Corporation), and 5 parts by weight of palm stearin (Kaneka Corporation) were mixed and dehydrated under vacuum at 90°C. 0.30 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added, and a random transesterification reaction was carried out at 90°C for 30 minutes under a nitrogen stream. Water was added to stop the reaction, and the mixture was then washed with water. Next, 3.0 parts by weight of activated clay (Mizusawa Industrial Chemicals Co., Ltd.) was added, and the mixture was stirred under reduced pressure. After 20 minutes, the entire amount was filtered to obtain transesterified oil A.

[0064] (Production Example 2) Preparation of interesterified oil B 50 parts by weight of hyercin hardened rapeseed oil (Kaneka Corporation) and 50 parts by weight of coconut oil (Kaneka Corporation) were mixed and dehydrated under vacuum at 90°C. 0.30 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added, and a random transesterification reaction was carried out at 90°C for 30 minutes under a nitrogen stream. Water was added to stop the reaction, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay (Mizusawa Industrial Chemicals Co., Ltd.) was added, and the mixture was stirred under reduced pressure. After 20 minutes, the entire amount was filtered to obtain transesterified oil B.

[0065] (Production Example 3) Preparation of interesterified palm stearin oil 100 parts by weight of palm stearin (Kaneka Corporation) was dehydrated under vacuum at 90°C. 0.20 parts by weight of sodium methylate (Nippon Soda Co., Ltd.) was added, and a random transesterification reaction was carried out at 90°C under a nitrogen stream for 30 minutes. Water was added to stop the reaction, and the mixture was then washed with water. Next, 2.0 parts by weight of activated clay (Mizusawa Industrial Chemicals Co., Ltd.) was added, and the mixture was stirred under reduced pressure. After 20 minutes, the entire amount was filtered to obtain a transesterified palm stearin oil.

[0066] Example 1: Preparation of a water-in-oil emulsified food deterioration odor inhibitor According to Table 1, 25 parts by weight of commercially available enokitake mushrooms (fruiting bodies) were cut, and 100 parts by weight of rapeseed oil was added to form a mixture with a mushroom (wet weight) / oil (weight ratio) of 0.25. The mixture was then heated at 120°C under a pressure of 0.2 MPa for 1.0 hour, after which the extraction residue was filtered off, and the filtrate was dehydrated, packaged in a pouch at 75°C, and then cooled to 5°C in a chiller water tank to obtain an enokitake mushroom extract. The enokitake mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oil contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0067] [Table 1]

[0068] Example 2: Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the mushroom / oil weight ratio was changed from 0.25 to 0.05 according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oil contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0069] (Example 3) Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the mushroom / oil weight ratio was changed from 0.25 to 1.0 according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oil contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0070] Example 4: Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the mushroom / oil weight ratio was changed from 0.25 to 8.0 according to Table 1, and the resulting enokitake mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oil contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0071] (Example 5) Preparation of a water-in-oil emulsified food deterioration odor inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 40°C, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and fats and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0072] Example 6: Preparation of a water-in-oil emulsified food deterioration odor inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 80°C, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0073] (Example 7) Preparation of water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 150°C and the extraction time was changed from 1.0 hour to 0.5 hour according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils and fats contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0074] (Example 8) Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the type of oil was changed from rapeseed oil to high oleic sunflower oil according to Table 1, and the resulting enokitake mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0075] (Example 9) Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the type of oil / fat was changed from rapeseed oil to medium-chain fatty acid triglyceride according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oil / fat contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0076] (Example 10) Preparation of water-in-oil emulsified food deterioration odor inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1, except that the pressure during extraction was changed from 0.2 MPa to 0 MPa, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0077] (Example 11) Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the extraction time was changed from 1.0 hour to 0.5 hour according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and fats and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0078] (Example 12) Preparation of water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the extraction time was changed from 1.0 hour to 2.0 hours according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0079] (Example 13) Preparation of water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that commercially available Maitake mushrooms were used instead of Enokitake mushrooms according to Table 1, and the resulting Maitake mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the Maitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0080] (Example 14) Preparation of water-in-oil emulsified food deterioration odor inhibitor According to Table 1, the same extraction as in Example 1 was carried out except that the enokitake mushroom was replaced with commercially available maitake mushroom, and the resulting maitake mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the maitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0081] (Example 15) Preparation of water-in-oil emulsified food deterioration odor inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1, except that commercially available shiitake mushrooms were used instead of enokitake mushrooms, and the resulting shiitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the shiitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0082] (Example 16) Preparation of water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that commercially available king oyster mushrooms were used instead of enokitake mushrooms according to Table 1, and the obtained king oyster mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and fats and oils contained in the king oyster mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0083] (Example 17) Preparation of water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that commercially available white mushrooms were used instead of enokitake mushrooms according to Table 1, and the resulting mushroom extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the mushroom extract in the entire deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0084] (Example 18) Preparation of water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the enokitake mushroom was replaced with commercially available Bunashimeji mushroom according to Table 1, and the resulting shimeji extract itself was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the shimeji extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0085] (Comparative Example 1) Preparation of a water-in-oil emulsified food deterioration odor inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 25°C, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0086] (Comparative Example 2) Preparation of a water-in-oil emulsified food deterioration odor inhibitor Extraction was carried out in the same manner as in Example 1, except that the extraction time was changed from 1.0 hour to 0.02 hour according to Table 1, and the resulting enokitake mushroom extract was used as a deterioration odor inhibitor for water-in-oil emulsified foods. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for water-in-oil emulsified foods was 100% by weight.

[0087] Example 19: Preparation of margarine After preparing the oil phase and the aqueous phase according to the formulations in Table 2, the oil phase was adjusted to 70°C, and the aqueous phase adjusted to 60°C was added thereto. The mixture was stirred and mixed using a propeller mixer to form an emulsion. The mixture was then kneaded using a rapid-cooling kneader to obtain margarine. The resulting margarine was stored at 10°C for 220 days, and the color change, flavor of the water-in-oil emulsified food, and deterioration odor were evaluated. The results are shown in Table 2.

[0088] [Table 2]

[0089] (Examples 20 and 21, Comparative Example 3) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the blending amount of the deterioration odor inhibitor for water-in-oil emulsified foods in Example 1, 0.1 part by weight, was changed to 0.01 part by weight (Example 20), 1.0 part by weight (Example 21), or no addition (Comparative Example 3) according to the formulation in Table 2, and the total amount was adjusted with interesterified oil A. The obtained margarine was stored at 10°C for 220 days, and the results of evaluation of the change in color tone, the original flavor and deterioration odor of the water-in-oil emulsified food are shown in Table 2.

[0090] (Examples 22 to 24) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was changed to the deterioration odor inhibitor for water-in-oil emulsified foods of Example 2 (Example 22), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 3 (Example 23), or the deterioration odor inhibitor for water-in-oil emulsified foods of Example 4 (Example 24) according to the formulation in Table 2. The obtained margarine was stored at 10°C for 220 days, and the results of evaluation of color change, the original flavor and deterioration odor of the water-in-oil emulsified food are shown in Table 2.

[0091] (Reference example 1) The margarine obtained in Comparative Example 3 was subjected to sensory evaluation immediately after production and after storage. The results are shown in Table 2 as Reference Example 1, and were compared with Examples 19 to 24 and Comparative Example 3.

[0092] As is clear from Table 2, all of the margarines (Examples 19 to 24) in which the total content of solids and fats contained in mushroom extracts was in the range of 0.0005 to 1.5% by weight of the total margarine showed good results in terms of color change, the original flavor of the water-in-oil emulsified food, and the deterioration odor after storage at 10°C for 220 days.

[0093] On the other hand, the margarine (Comparative Example 3) that did not contain the deterioration odor inhibitor for water-in-oil emulsified foods lost the original flavor of the water-in-oil emulsified food after 220 days of storage at 10°C, and a deterioration odor was noticeable, resulting in an overall rating of E.

[0094] In addition, margarines (Examples 19 to 24) containing a deterioration odor inhibitor for water-in-oil emulsified foods obtained from a mixture of mushrooms (enoki mushrooms) / oil weight ratios in the range of 0.05 to 10 all showed favorable evaluations of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after storage at 10°C for 220 days.

[0095] (Examples 25 to 29, Comparative Example 4) Preparation of margarine According to Table 3, the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was changed to the deterioration odor inhibitor for water-in-oil emulsified foods of Example 5 (Example 25), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 6 (Example 26), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 7 (Example 27), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 8 (Example 28), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 9 (Example 29), or the deterioration odor inhibitor for water-in-oil emulsified foods of Comparative Example 1 (Comparative Example 4). Except for this, margarine was obtained in the same manner as in Example 19. The obtained margarine was stored at 10 ° C. for 220 days, and the color change, the original flavor of the water-in-oil emulsified food, and the deterioration odor were evaluated. The results are shown in Table 3.

[0096] [Table 3]

[0097] As is clear from Table 3, all of the margarines (Examples 19, 25-29) containing deterioration odor inhibitors for water-in-oil emulsified foods, which were extracted at a heating temperature of 40 to 200°C for 0.1 to 3 hours, showed good results in terms of color change, the original flavor of the water-in-oil emulsified food, and the deterioration odor after storage at 10°C for 220 days.

[0098] On the other hand, margarine (Comparative Example 4) containing a deterioration odor inhibitor for water-in-oil emulsified foods, which was heated to a low temperature of 25°C during extraction, lost the original flavor of the water-in-oil emulsified food after 220 days of storage at 10°C, and a deterioration odor was noticeable, resulting in an overall rating of E.

[0099] Furthermore, margarine (Example 28) containing a deterioration odor inhibitor for water-in-oil emulsified foods (Example 8) in which the type of oil used as the extraction solvent was high oleic sunflower oil, and margarine (Example 29) containing a deterioration odor inhibitor for water-in-oil emulsified foods made from medium-chain fatty acid triglyceride (Example 9) also showed good results in terms of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after 220 days of storage at 10°C, and were given an overall rating of A, just like margarine (Example 19) containing a deterioration odor inhibitor for water-in-oil emulsified foods (Example 1) prepared under similar conditions using rapeseed oil.

[0100] (Example 30) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was replaced with the deterioration odor inhibitor for water-in-oil emulsified foods of Example 10 (Example 30) according to the formulation in Table 4. The obtained margarine was stored at 10°C for 220 days, and the results of evaluation of the color change, the original flavor and deterioration odor of the water-in-oil emulsified food are shown in Table 4.

[0101] [Table 4]

[0102] As is clear from Table 4, both the margarine (Example 19) containing the water-in-oil emulsified food deterioration odor inhibitor (Example 1) at a pressure of 0.2 MPa during heat treatment to prepare the water-in-oil emulsified food deterioration odor inhibitor, and the margarine (Example 30) containing the water-in-oil emulsified food deterioration odor inhibitor (Example 10) at a pressure of 0 MPa were evaluated as being good in terms of color change, the original flavor of the water-in-oil emulsified food, and the deterioration odor after 220 days of storage at 10°C. In particular, the margarine (Example 19) containing the water-in-oil emulsified food deterioration odor inhibitor (Example 1) at a pressure in the range of 0.001 to 0.3 MPa received an overall rating of A, which was a more favorable result.

[0103] (Examples 31 and 32, Comparative Example 5) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was changed to the deterioration odor inhibitor for water-in-oil emulsified foods of Example 11 (Example 31), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 12 (Example 32), or the deterioration odor inhibitor for water-in-oil emulsified foods of Comparative Example 2 (Comparative Example 5) according to Table 4. The obtained margarine was stored at 10°C for 220 days, and the results of evaluation of color change, the original flavor and deterioration odor of the water-in-oil emulsified food are shown in Table 4.

[0104] As is clear from Table 4, all of the margarines (Examples 19, 31, and 32) containing water-in-oil emulsified food deterioration odor inhibitors (Examples 1, 11, and 12) with extraction times in the range of 0.1 to 3 hours during preparation were favorable in terms of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after 220 days of storage at 10° C. In particular, the margarine (Example 19) containing the water-in-oil emulsified food deterioration odor inhibitor (Example 1) with an extraction time in the range of 0.8 to 1.8 hours received an overall rating of A, which was a more favorable result.

[0105] On the other hand, margarine (Comparative Example 5) containing a deterioration odor inhibitor for water-in-oil emulsified foods (Comparative Example 2), which had a short extraction time of 0.02 hours when producing the deterioration odor inhibitor for water-in-oil emulsified foods, lost the original flavor of the water-in-oil emulsified food after 220 days of storage at 10°C, and a deterioration odor was noticeable, resulting in an overall rating of D.

[0106] (Examples 33 to 38) Preparation of margarine According to the formulation of Table 5, the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was replaced with the deterioration odor inhibitor for water-in-oil emulsified foods of Example 13 (Example 33), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 14 (Example 34), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 15 (Example 35), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 16 (Example 36), the deterioration odor inhibitor for water-in-oil emulsified foods of Example 17 (Example 37), or the deterioration odor inhibitor for water-in-oil emulsified foods of Example 18 (Example 38). Except for this, a margarine was obtained in the same manner as in Example 19. The obtained margarine was stored at 10 ° C. for 220 days, and the color change, the original flavor of the water-in-oil emulsified food, and the deterioration odor were evaluated. The results are shown in Table 5.

[0107] [Table 5]

[0108] As is clear from Table 5, the margarines (Examples 19, 33 to 38) containing a deterioration odor inhibitor for water-in-oil emulsified foods extracted from one mushroom selected from the group consisting of enokitake, maitake, tamogitake, shimeji, shiitake, king oyster mushroom, and mushroom all showed good evaluations of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after 220 days of storage at 10°C. In particular, the margarine (Example 19) containing a deterioration odor inhibitor for water-in-oil emulsified foods extracted from enokitake mushrooms received an overall rating of A, which was extremely good.

[0109] (Example 39) Preparation of compound margarine According to the formulation in Table 6, 100 parts by weight of compound margarine containing 50% by weight of butter was obtained in the same manner as in Example 19. The obtained compound margarine was stored at 10°C for 220 days, and the results of evaluation of the color change, the original flavor of the water-in-oil emulsified food, and the deterioration odor are shown in Table 6.

[0110] [Table 6]

[0111] (Comparative Example 6) Preparation of Compound Margarine A compound margarine was obtained in the same manner as in Example 39, according to the formulation in Table 6, except that the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was not added and the total amount was adjusted with interesterified oil A. The obtained compound margarine was stored at 10°C for 220 days, and the results of evaluation of the color change, the original flavor and deterioration odor of the water-in-oil emulsified food are shown in Table 6.

[0112] (Reference example 2) The compound margarine obtained in Comparative Example 6 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 6 as Reference Example 2 and compared with Example 39 and Comparative Example 6.

[0113] As is clear from Table 6, the compound margarine (Example 39) to which the deterioration odor inhibitor for water-in-oil emulsified foods was added was evaluated as being good in terms of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after 220 days of storage at 10° C. On the other hand, the compound margarine (Comparative Example 6) to which the deterioration odor inhibitor for water-in-oil emulsified foods was not added lost the original flavor of the water-in-oil emulsified food and had a noticeable deterioration odor after 220 days of storage at 10° C., resulting in an overall rating of E.

[0114] (Example 40) Preparation of French dressing According to the formulation in Table 7, the ingredients for the aqueous phase were placed in a mixer bowl and mixed uniformly at low speed in a Hobart mixer ("N-50" manufactured by Hobart Japan Co., Ltd.), after which olive oil containing the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was added little by little, and finally the mixture was mixed at medium speed to obtain 100 parts by weight of French dressing. The resulting French dressing was heat sterilized at 75°C for 2 minutes, and then stored at 25°C for 365 days. The results of evaluation of the change in color, the original flavor and deterioration odor of the water-in-oil emulsified food after storage are shown in Table 7.

[0115] [Table 7]

[0116] (Comparative Example 7) Preparation of French dressing A French dressing was obtained in the same manner as in Example 40, according to the formulation in Table 7, except that the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was not added and the total amount was adjusted with olive oil. The obtained French dressing was heat sterilized at 75°C for 2 minutes and stored at 25°C for 365 days. The results of evaluation of the change in color, the original flavor and deterioration odor of the water-in-oil emulsified food after storage are shown in Table 7.

[0117] (Reference example 3) The French dressing obtained in Comparative Example 7 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 7 as Reference Example 3 and compared with Example 40 and Comparative Example 7.

[0118] As is clear from Table 7, the French dressing (Example 40) to which the deterioration odor inhibitor for water-in-oil emulsified foods was added was evaluated as being good in terms of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after 365 days of storage at 25° C. On the other hand, the French dressing (Comparative Example 7) to which the deterioration odor inhibitor for water-in-oil emulsified foods was not added lost the original flavor of the water-in-oil emulsified food and had a noticeable deterioration odor after 365 days of storage at 25° C., resulting in an overall rating of E.

[0119] (Example 41) Preparation of buttercream According to the formulation in Table 8, the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was added to butter adjusted to room temperature, and the mixture was whipped using a Hobart mixer until white. A mixture of sterilized whole eggs and granulated sugar, which had been whipped while warmed to 55°C, was added little by little and mixed to obtain a butter cream. The obtained butter cream was stored at 20°C for 18 days, and then evaluated for color change, the original flavor and deterioration odor of the water-in-oil emulsified food, and the results are shown in Table 8.

[0120] [Table 8]

[0121] (Comparative Example 8) Preparation of buttercream A butter cream was obtained in the same manner as in Example 41, according to the formulation in Table 8, except that the deterioration odor inhibitor for water-in-oil emulsified foods of Example 1 was not added and the total amount was adjusted with butter. The obtained butter cream was stored at 20°C for 18 days, and the results of evaluation of the color change, the original flavor and deterioration odor of the water-in-oil emulsified food are shown in Table 8.

[0122] (Reference example 4) The butter cream obtained in Comparative Example 8 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 8 as Reference Example 4 and compared with Example 41 and Comparative Example 8.

[0123] As is clear from Table 8, the butter cream (Example 41) to which the deterioration odor inhibitor for water-in-oil emulsified foods was added was evaluated as being good in terms of color change, the original flavor of the water-in-oil emulsified food, and deterioration odor after 18 days of storage at 20° C. On the other hand, the butter cream (Comparative Example 8) to which the deterioration odor inhibitor for water-in-oil emulsified foods was not added lost the original flavor of the water-in-oil emulsified food and had a noticeable deterioration odor after 18 days of storage at 20° C., resulting in an overall rating of E.

[0124] (Example 42) Preparation of cookies According to the formulation in Table 9, white sugar was added to the water-in-oil emulsified food (margarine) of Example 19, and the mixture was kneaded at low speed using a Hobart mixer, followed by whipping at medium speed. Pasteurized whole eggs with dissolved baking soda were then added, and the mixture was emulsified by stirring at low speed. Then, soft flour was added and mixed at medium speed to prepare cookie dough. The prepared cookie dough was cooled at 5°C for 2 hours and molded into cookie dough pieces with a diameter of 4 cm and a thickness of 5 mm. The molded cookie dough was baked in an oven ("Camel" manufactured by Kotobuki Baking Machine Co., Ltd.) to obtain cookies. The obtained cookies were stored at 50°C for 30 days, and the color change, original flavor of the food (cookie), and deterioration odor were evaluated. The results are shown in Table 9.

[0125] [Table 9]

[0126] (Comparative Example 9) Preparation of cookies Cookies were obtained in the same manner as in Example 42, except that the water-in-oil emulsified food (margarine) of Example 19 was changed to the water-in-oil emulsified food (margarine) of Comparative Example 3 according to the formulation in Table 9. The obtained cookies were stored at 50°C for 30 days, and then evaluated for color change, the original flavor of the food (cookies), and deterioration odor. The results are shown in Table 9.

[0127] (Reference example 5) The cookies obtained in Comparative Example 9 were subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 9 as Reference Example 5 and compared with those of Example 42 and Comparative Example 9.

[0128] As is clear from Table 9, the cookies (Example 42) made using a water-in-oil emulsified food (margarine: Example 19) containing a deterioration odor inhibitor for water-in-oil emulsified foods were evaluated as being good in terms of color change, original flavor of the food (cookies), and deterioration odor after 30 days of storage at 50° C. On the other hand, the cookies (Comparative Example 9) made using a water-in-oil emulsified food (margarine: Comparative Example 3) that did not contain a deterioration odor inhibitor for water-in-oil emulsified foods lost the original flavor of the food (cookies) and had a deterioration odor after 30 days of storage at 50° C., resulting in an overall rating of D.

[0129] (Example 43) Preparation of cookies Cookies were obtained in the same manner as in Example 42, except that the water-in-oil emulsified food (margarine) of Example 19 was changed to the water-in-oil emulsified food (compound margarine) of Example 39 according to the formulation in Table 10. The obtained cookies were stored at 50°C for 30 days, and then evaluated for color change, original flavor of the food (cookies), and deterioration odor. The results are shown in Table 10.

[0130] [Table 10]

[0131] (Comparative Example 10) Preparation of cookies Cookies were obtained in the same manner as in Example 43, except that the water-in-oil emulsified food (compound margarine) of Example 39 was changed to the water-in-oil emulsified food (compound margarine) of Comparative Example 6 according to the formulation in Table 10. The obtained cookies were stored at 50°C for 30 days, and then evaluated for color change, original flavor of the food (cookies), and deterioration odor. The results are shown in Table 10.

[0132] (Reference example 6) The cookies obtained in Comparative Example 10 were subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 10 as Reference Example 6 and compared with Example 43 and Comparative Example 10.

[0133] As is clear from Table 10, the cookies (Example 43) made using a water-in-oil emulsified food (compound margarine: Example 39) containing a deterioration odor inhibitor for water-in-oil emulsified foods were evaluated as being good in terms of color change, original flavor of the food (cookies), and deterioration odor after 30 days of storage at 50° C. On the other hand, the cookies (Comparative Example 10) made using a water-in-oil emulsified food (compound margarine: Comparative Example 6) that did not contain a deterioration odor inhibitor for water-in-oil emulsified foods lost the original flavor of the food (cookies) and had a deterioration odor after 30 days of storage at 50° C., resulting in an overall rating of D.

[0134] (Example 44) Preparation of pound cake According to the formulation in Table 11, white sugar was added to the water-in-oil emulsified food (margarine) of Example 19 and kneaded at low speed using a Hobart mixer. Pasteurized whole eggs were added in five batches and emulsified by stirring at low speed. Then, soft flour and baking powder were added and mixed at low speed to obtain a pound cake batter. The resulting pound cake batter was poured into a mold and baked in an oven to obtain a pound cake. The resulting pound cake was exposed to light at 20°C for 16 days, and the color change, original flavor of the food (pound cake), and deterioration odor were evaluated. The results are shown in Table 11.

[0135] [Table 11]

[0136] (Comparative Example 11) Preparation of pound cake A pound cake was obtained in the same manner as in Example 44, except that the water-in-oil emulsified food (margarine) of Example 19 was changed to the water-in-oil emulsified food (margarine) of Comparative Example 3 according to the formulation in Table 11. The obtained pound cake was irradiated with light at 20°C for 16 days, and the results of evaluation of the change in color tone, the original flavor of the food (pound cake), and the deterioration odor are shown in Table 11.

[0137] (Reference example 7) The pound cake obtained in Comparative Example 11 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 11 as Reference Example 7 and compared with Example 44 and Comparative Example 11.

[0138] As is clear from Table 11, the pound cake (Example 44) using a water-in-oil emulsified food (margarine: Example 19) containing a deterioration odor inhibitor for water-in-oil emulsified foods under light irradiation at 20°C for 16 days was evaluated as having a good color change, original flavor of the food (pound cake), and deterioration odor. On the other hand, the pound cake (Comparative Example 11) using a water-in-oil emulsified food (margarine: Comparative Example 3) that did not contain a deterioration odor inhibitor for water-in-oil emulsified foods under light irradiation for 16 days under light irradiation at 20°C lost the original flavor of the food (pound cake) and had a deterioration odor, resulting in an overall rating of D.

[0139] (Example 45) Preparation of brioche According to the formulation in Table 12, semi-hard flour, caster sugar, sterilized whole eggs, salt, skim milk powder, and dry yeast were placed in a mixer bowl and kneaded using a Hobart mixer. The water-in-oil emulsified food (margarine) from Example 19 was added little by little while further kneading using the Hobart mixer to obtain brioche dough. The resulting brioche dough was fermented at 28°C for 1 hour, degassed, and then left to rest overnight at 5°C. The fermented dough was molded and further fermented at 28°C for 1 hour. The fermented brioche dough was baked in an oven to obtain brioche. The resulting brioche was exposed to light for 3 days at 20°C, and the color change, original flavor of the food (brioche), and deterioration odor were evaluated. The results are shown in Table 12.

[0140] [Table 12]

[0141] (Comparative Example 12) Preparation of Brioche A brioche was obtained in the same manner as in Example 45, except that the water-in-oil emulsified food (margarine) of Example 19 was replaced with the water-in-oil emulsified food (margarine) of Comparative Example 3, according to the formulation in Table 12. The obtained brioche was irradiated with light at 20°C for 3 days, and then evaluated for color change, the original flavor of the food (brioche), and deterioration odor. The results are shown in Table 12.

[0142] (Reference example 8) The brioche obtained in Comparative Example 12 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 12 as Reference Example 8, and were compared with Example 45 and Comparative Example 12.

[0143] As is clear from Table 12, the brioche (Example 45) made using a water-in-oil emulsified food (margarine: Example 19) containing a deterioration odor inhibitor for water-in-oil emulsified foods was evaluated as having good color change, original flavor of the food (brioche), and deterioration odor after storage for 3 days at 20°C under light irradiation. On the other hand, the brioche (Comparative Example 12) made using a water-in-oil emulsified food (margarine: Comparative Example 3) that did not contain a deterioration odor inhibitor for water-in-oil emulsified foods lost the original flavor of the food (brioche) and had a deterioration odor after storage for 3 days at 20°C under light irradiation, and the overall evaluation was D.

Claims

1. A deterioration odor inhibitor for water-in-oil emulsified foods, comprising: The total amount of the solids and fats contained in the mushroom extract is 0.033 to 100% by weight of the water-in-oil emulsified food deterioration odor inhibitor as a whole, The mushroom extract is an extract obtained by heating a mixture of mushrooms (wet weight) / the oil (weight ratio) of 0.05 to 10 at 40 to 200°C for 0.1 to 3 hours, and then removing the mushroom extraction residue; The deterioration odor inhibitor for water-in-oil emulsified foods is characterized in that the mushrooms are at least one selected from the group consisting of enokitake mushroom, maitake mushroom, tamogitake mushroom, shimeji mushroom, shiitake mushroom, king oyster mushroom, and mushroom.

2. A deterioration odor inhibitor for water-in-oil emulsified foods as described in claim 1, wherein the pressure during the heat treatment is 0.001 to 0.3 MPa.

3. 3. A water-in-oil emulsified food comprising the deterioration odor inhibitor for water-in-oil emulsified foods according to claim 1 or 2, wherein the total content of solids and fats and oils contained in the extract of mushrooms is 0.0005 to 1.5% by weight, calculated as solids, of the entire water-in-oil emulsified food.

4. A food product using the water-in-oil emulsified food product according to claim 3.

5. The method is characterized in that mushrooms and oil are mixed together so that the mushroom (wet weight) / oil (weight ratio) is 0.05 to 10, the mixture is heat-treated at 40 to 200°C for 0.1 to 3 hours, and then the mushroom extraction residue is removed; The method for producing a deterioration odor inhibitor for water-in-oil emulsified foods is characterized in that the mushrooms are at least one selected from the group consisting of enokitake mushroom, maitake mushroom, tamogitake mushroom, shimeji mushroom, shiitake mushroom, king oyster mushroom, and mushroom.

6. A method for producing a deterioration odor inhibitor for water-in-oil emulsified foods as described in Claim 5, wherein the pressure during the heat treatment is 0.001 to 0.3 MPa.

7. Mushrooms and fats and oils are mixed together so that the mushrooms (wet weight) / fat (weight ratio) is 0.05 to 10 to obtain a mixture, and the mixture is heat-treated at 40 to 200°C for 0.1 to 3 hours, after which the mushroom extraction residue is removed to obtain a water-in-oil emulsified food deterioration odor inhibitor; the resulting deterioration odor inhibitor for water-in-oil emulsified foods is mixed with the raw materials of the aqueous phase and / or oil phase of the water-in-oil emulsified food before homogenization and emulsification so that the total content of the solids and fats contained in the mushroom extract is 0.0005 to 1.5% by weight in terms of solids content in the entire water-in-oil emulsified food, and then the mixture is homogenized and emulsified; The mushrooms are at least one selected from the group consisting of enokitake, maitake, tamogitake, shimeji, shiitake, king oyster mushroom, and mushroom. A method for producing a water-in-oil emulsified food containing a deterioration odor inhibitor for water-in-oil emulsified food.

8. A method for producing a water-in-oil emulsified food containing a deterioration odor inhibitor for water-in-oil emulsified foods as described in claim 7, wherein the pressure during the heat treatment is 0.001 to 0.3 MPa.

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