Deterioration odor inhibitor for edible oils and fats, and method for producing edible oils and fats containing the deterioration odor inhibitor for edible oils and fats

Abstract

To provide: a naturally-occurring degradation odor inhibitor for edible oils and fats which does not cause an additive-derived change of color, does not spoil an original flavor of edible oils and fats, and can inhibit a degradation odor of the edible oils and fats that occurs during storage or long-term use at high temperature; edible oils and fats containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for edible oils and fats comprises the solid content of mushroom extract and oils and fats in a total amount of 0.05-100 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 edible oils and fats. [Background technology]

[0002] When edible oils and fats are used continuously at high temperatures or stored under exposure to light or oxygen, deterioration odors due to volatile aldehydes and the like are generated, resulting in a significant decline in quality. For example, deep-frying involves heating edible oils and fats to a high temperature of approximately 180°C or higher and then adding battered food materials to the oil. During cooking, the oils and fats become discolored and emit a deterioration odor due to the influence of oxygen, heat, moisture in the food materials, and components eluted from the food materials. In recent years, colorless and transparent containers such as plastic bottles have become popular as containers for oil and fat products because they are lightweight and easy to handle. However, these containers allow the light of fluorescent lights on supermarket shelves to pass through, which can cause the oils and fats to become discolored and emit a deterioration odor.

[0003] Conventionally, natural tocopherol has been used to suppress deterioration odors, but there are problems such as the tocopherol itself oxidizing during storage, causing discoloration and impairing the original flavor of the oil, which is particularly noticeable when exposed to light.

[0004] Therefore, for example, Patent Document 1 discloses a method for suppressing the odor of an oil or fat composition in bright places by adding oil-soluble lecithin to the oil or fat composition to suppress the odor of the oil or fat composition when stored in bright places. However, this method impairs the original flavor of the edible oil or fat because it contains lecithin as an essential component, and is prone to foaming and coloring when used in deep-frying. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-22468 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a naturally derived deterioration odor inhibitor for edible oils and fats that can suppress the deterioration odor of edible oils and fats that occurs during storage or long-term use at high temperatures without causing any color change due to additives or impairing the original flavor of the edible oils and fats, edible oils and fats containing the deterioration odor inhibitor, and methods for producing the same. [Means for solving the problem]

[0007] As a result of extensive research to solve 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 edible oils and fats, the deterioration odor of edible oils and fats due to storage can be suppressed without causing any change in color due to the additive or impairing the original flavor of the edible oils and fats, and thus completed the present invention.

[0008] That is, the first aspect of the present invention relates to a deterioration odor inhibitor for edible oils and fats, wherein the total weight of the solids and fats contained in an extract of mushrooms is 0.05 to 100% by weight of the entire inhibitor, and the extract of mushrooms 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, and then removing mushroom extraction residue.

[0009] In the deterioration odor inhibitor for edible fats and oils, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa.

[0010] In the deterioration odor inhibitor for edible fats and oils, 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 edible oils and fats containing the deterioration odor inhibitor for edible oils and fats, in which the total content of the solids contained in the extract of mushrooms and the oils and fats is 0.001 to 2% by weight, calculated as solids, of the total edible oils and fats.

[0012] The third aspect of the present invention relates to a food product using the edible oil or fat.

[0013] The fourth aspect of the present invention relates to a method for producing a deterioration odor inhibitor for edible oils and fats, which comprises mixing mushrooms and fats and oils in a mushroom (wet weight) / fat (weight ratio) of 0.05 to 10, heat-treating 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 deterioration odor inhibitor for edible fats and oils, 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 edible oils and fats containing a deterioration odor inhibitor for edible oils and fats, comprising: mixing mushrooms and oils and fats 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; removing the mushroom extraction residue to obtain a deterioration odor inhibitor for edible oils and fats; and mixing the obtained deterioration odor inhibitor for edible oils and fats with edible oils and fats so that the total content of the solids contained in the mushroom extract and the oil and fat is 0.001 to 2 wt.% in terms of solid content, based on the total edible oil and fat.

[0016] In the method for producing edible oils and fats containing a deterioration odor inhibitor for edible oils and fats, 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 edible oils and fats that can suppress the deterioration odor of edible oils and fats that occurs during storage or long-term use at high temperatures without causing any change in color tone due to additives or impairing the original flavor of the edible oils and fats, edible oils and fats containing the deterioration odor inhibitor, and methods 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 edible oils and fats according to this embodiment is an additive used for edible oils and fats. By adding the deterioration odor inhibitor for edible oils and fats to edible oils and fats, it is possible to suppress the deterioration odor that occurs over time during storage of the edible oils and fats.

[0019] The deterioration odor inhibitor for edible oils and fats in this embodiment contains an extract of mushrooms obtained by heat-treating a mixture containing mushrooms and oils and fats 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 and fats contained in the extract of mushrooms.

[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 edible oils and fats, the cost of raw materials for the 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 edible oils and fats, it is 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 suppression effect on edible oils and fats may not be sufficient. If the weight ratio exceeds 10, the extraction efficiency may decrease, resulting in an increase in the production cost of the deterioration odor suppressant for edible oils and fats. 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 of edible oils and fats may not be sufficient. Furthermore, if the heat treatment temperature exceeds 200°C, special pressurizing 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 deterioration odor suppression effect on edible oils and fats may not be sufficient. Furthermore, if the heat treatment time exceeds 3 hours, the deterioration odor suppression effect on edible oils and fats may plateau despite the time required for extraction, resulting in poor 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 is completed, the mushroom extract can be obtained by removing the mushroom extraction residue, and the mushroom extract can be used as an agent for inhibiting the deterioration odor of edible oils and fats. The method for removing the extraction residue is not particularly limited, but examples thereof include filtration, centrifugation, sedimentation, squeezing, etc.

[0035] Although dehydration treatment is not essential for using the mushroom extract from which the extraction residue has been removed as an agent for inhibiting the deterioration odor of edible oils and fats, it is preferable to subject the extract to 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 deterioration odor inhibitor for edible oils and fats is not particularly limited, and may be the mushroom extract itself, i.e., a mixture of the solid content contained in the extract and the fat or oil that is the extraction solvent, or a diluted version of the extract. The solvent used for the dilution may be fat or oil, or a solvent other than fat or oil, such as ethanol or propylene glycol.

[0037] The deterioration odor inhibitor for edible oils and fats 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 deterioration odor inhibitor for edible oils and fats is preferably in a liquid form.

[0039] Regardless of its form, the deterioration odor inhibitor for edible oils and fats may further contain other components other than the solid content contained in the mushroom extract and the oils and fats. 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 oils and fats, 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 edible oils and fats can be added to edible oils and fats to suppress the deterioration odor that occurs over time during storage of the edible oils and fats, specifically, the deterioration odor of the oils and fats caused by oxidation of the oils and fats in the food. The edible oils and fats constitute one aspect of the present invention.

[0041] The deterioration odor inhibitor for edible oils and fats contains solids contained in the mushroom extract and fats and oils that are the extraction solvent, and from the viewpoint of the deterioration odor inhibitory effect on edible oils and fats, the content thereof is preferably 0.05 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 edible oils and fats.

[0042] Specific examples of the edible oils and fats include, but are not limited to, frying oil, shortening, fats and oils for chocolate (cocoa butter, cocoa butter substitutes), etc. The edible oils and fats may contain water as long as the water content is equal to or less than the JAS standard value % by weight for each edible oil and fat.

[0043] In addition, the total content of the solids and fats contained in the mushroom extract in the edible oils and fats is preferably 0.001 to 2 wt. % of the total edible oils and fats, more preferably 0.008 to 1 wt. %, even more preferably 0.01 to 0.4 wt. %, and particularly preferably 0.05 to 0.2 wt. If the content is less than 0.001 wt. %, the deterioration odor suppression effect for edible oils and fats may not be sufficient. If the content is more than 2 wt. %, the deterioration odor suppression effect for edible oils and fats may plateau, or the flavor of the mushrooms, which are the raw material for the deterioration odor inhibitor for edible oils and fats, may be imparted to the edible oils and fats.

[0044] When the extract of mushrooms is a flammeus mushroom extract, the total content of the solid matter and fats and oils contained in the flammeus mushroom extract is preferably 0.001 to 2 wt %, more preferably 0.008 to 1 wt %, even more preferably 0.01 to 0.4 wt %, and particularly preferably 0.05 to 0.2 wt % of the total edible fats and oils.

[0045] When the extract of mushrooms is a Maitake mushroom extract, the total content of the solid matter and fats and oils contained in the Maitake mushroom extract is preferably 0.001 to 2% by weight of the total edible fats and oils.

[0046] When the extract of mushrooms is a Pleurotus cornucopiae extract, the total content of the solid matter and the fat and oil contained in the Pleurotus cornucopiae extract is preferably 0.001 to 2% by weight of the total edible fat and oil.

[0047] When the extract of mushrooms is a shimeji mushroom extract, the total content of the solid matter and fats and oils contained in the shimeji mushroom extract is preferably 0.001 to 2% by weight of the total edible fats and oils.

[0048] When the extract of mushrooms is a shiitake mushroom extract, the total content of the solid matter and fats and oils contained in the shiitake mushroom extract is preferably 0.001 to 1.8% by weight of the total edible fats and oils.

[0049] When the extract of mushrooms is an extract of Pleurotus eryngii, the total content of the solid matter and the fat and oil contained in the extract of Pleurotus eryngii is preferably 0.001 to 2% by weight of the total edible fat and oil.

[0050] When the extract of mushrooms is a mushroom extract, the total content of the solid matter and fats and oils contained in the mushroom extract is preferably 0.001 to 1.8% by weight of the total edible fats and oils.

[0051] One aspect of the present invention relates to a food product using the edible oil or fat as a raw material. The food product can also enjoy the effects of the present invention. Examples of foods using the edible oil or fat as a raw material include fried foods cooked in frying oil, confectioneries or breads kneaded with shortening or chocolate or topped with the same, and chocolates blended with the oil or fat for chocolate.

[0052] The following is an example of a method for producing the deterioration odor inhibitor for edible oils and fats of the present invention. First, mushrooms and fats and oils are mixed so that the mushrooms (wet weight) / fat (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 edible oils and fats of the present invention as is, or after dilution or solidification. 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 edible oils and fats containing the deterioration odor inhibitor for edible oils and fats of the present invention is exemplified below: First, the deterioration odor inhibitor for edible oils and fats is mixed with edible oils and fats so that the total content of the solids contained in the mushroom extract and the oils and fats is 0.001 to 2% by weight, calculated as solid content, of the total edible oils and fats.

[0055] The method for using the edible oil or fat as a raw material in a food product is not particularly limited, and may be a conventional method. For example, the edible oil or fat may be added to and mixed with other food raw materials 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 "Rapeseed Oil" 2) Kaneka Corporation "Palm Super Olein" (Iodine value: 65) 3) Kaneka Corporation "Palm Single Olein" (Iodine value: 57) 4) Soybean oil manufactured by J Oil Mills, Inc. 5) Kaneka Corporation "Deodorized Cocoa Butter" 6) Kaneka Corporation "Shea Stearin" 7) Kaneka Corporation "Palm Mid-melting Point" (Iodine value: 45) 8) Kaneka Corporation "Palm Mid-melting Point" (Iodine value: 34) 9) Kaneka Corporation "Palm ester exchange mid-melting point part" (Iodine value: 31) 10) Megmilk Snow Brand "Whole Milk Powder" 11) Tokura Co., Ltd. "NSP Powdered Sugar" 12) ADM "Yelkin TS" 13) "Tuna refined oil" manufactured by Yokozeki Oil Industry Co., Ltd.

[0058] <Evaluation of edible oils and fats and foods that use edible oils and fats> After producing each of the edible oils and fats obtained in the Examples and Comparative Examples and foods using the edible oils and fats, 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 edible oils and fats (Reference Examples 1 to 7, 11) immediately after production without the addition of an edible oil deterioration odor inhibitor or with foods (Reference Examples 8 to 10) immediately after production using the edible oils and fats 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 edible oils and fats or foods that use edible oils and fats) Comparison with edible oils and fats (Reference Examples 1 to 7, 11) immediately after production without the addition of an edible oil deterioration odor inhibitor or with foods (Reference Examples 8 to 10) immediately after production using the edible oils and fats 5 points: Equivalent to the reference sample, and the original flavor of edible oil or food that uses edible oil can be clearly felt. 4 points: Slightly inferior to the reference sample, but the original flavor of edible oil or food that uses edible oil can be felt. 3 points: Inferior to the reference sample, the original flavor of the edible oil or food that uses edible oil is slightly weaker, but there is no problem with the product quality. 2 points: Worse than the reference sample, the original flavor of the edible oil or food containing edible oil is not felt. 1 point: Much worse than the reference sample, and the original flavor of edible oil or food containing edible oil cannot be felt at all

[0061] (Deterioration odor) Comparison with edible oils and fats (Reference Examples 1 to 7, 11) immediately after production without the addition of an edible oil deterioration odor inhibitor or with foods (Reference Examples 8 to 10) immediately after production using the edible oils and fats 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 edible oil or food containing edible oil, and the deterioration odor. The evaluation criteria were as follows: A: The evaluation of color change, the original flavor of edible oils or foods that use edible oils and fats, and the deterioration odor all meet the criteria of 4.0 to 5.0. B: The evaluations of color change, the original flavor of edible oils or foods using edible oils and fats, 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 edible oils or foods using edible oils and fats, 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 edible oils or foods using edible oils and fats, and the 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, original flavor of edible oil or food using edible oil, or deteriorated odor

[0063] (Production Example 1) Preparation of interesterified oil 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.

[0064] Example 1: Preparation of a deterioration odor inhibitor for edible oils and fats 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 held 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 edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the deterioration odor inhibitor for edible oils and fats was 100% by weight.

[0065] [Table 1]

[0066] (Example 2) Preparation of a deterioration odor inhibitor for edible oils and fats 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 itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of the solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0067] Example 3: Preparation of a deterioration odor inhibitor for edible oils and fats 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 itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of the solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0068] Example 4: Preparation of a deterioration odor inhibitor for edible oils and fats 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 an inhibitor for the deterioration odor of edible oils and fats. The total content of the solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0069] Example 5: Preparation of a deterioration odor inhibitor for edible oils and fats 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 obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0070] (Example 6) Preparation of a deterioration odor inhibitor for edible oils and fats 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 obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0071] (Example 7) Preparation of a deterioration odor inhibitor for edible oils and fats 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. The resulting enokitake mushroom extract was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0072] (Example 8) Preparation of a deterioration odor inhibitor for edible oils and fats 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 an inhibitor for the deterioration odor of edible oils and fats. The total content of the solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0073] (Example 9) Preparation of a deterioration odor inhibitor for edible oils and fats 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 itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oil / fat contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0074] (Example 10) Preparation of a deterioration odor inhibitor for edible oils and fats 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 obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0075] (Example 11) Preparation of deterioration odor inhibitor for edible oils and fats The same extraction as in Example 1 was carried out, except that the extraction time was changed from 1.0 hour to 0.5 hour according to Table 1, and the obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of the solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0076] (Example 12) Preparation of deterioration odor inhibitor for edible oils and fats 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 obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible fats and oils. The total content of solids and fats contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible fats and oils was 100% by weight.

[0077] (Example 13) Preparation of deterioration odor inhibitor for edible oils and fats 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 an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the Maitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0078] (Example 14) Preparation of deterioration odor inhibitor for edible oils and fats According to Table 1, except that the enokitake mushroom was replaced with commercially available maitake mushroom, extraction was carried out in the same manner as in Example 1, and the resulting maitake mushroom extract itself was used as an inhibitor of deterioration odor for edible oils and fats. The total content of solids and oils contained in the maitake mushroom extract in the inhibitor of deterioration odor for edible oils and fats was 100% by weight.

[0079] (Example 15) Preparation of a deterioration odor inhibitor for edible oils and fats Extraction was carried out in the same manner as in Example 1, except that commercially available shiitake mushrooms were used instead of enokitake mushrooms according to Table 1, and the resulting shiitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the shiitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0080] (Example 16) Preparation of a deterioration odor inhibitor for edible oils and fats Extraction was carried out in the same manner as in Example 1, except that commercially available king oyster mushrooms were used instead of enoki mushrooms according to Table 1, and the obtained king oyster mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the king oyster mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0081] (Example 17) Preparation of deterioration odor inhibitor for edible oils and fats 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 an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0082] (Example 18) Preparation of deterioration odor inhibitor for edible oils and fats 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 an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the shimeji extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0083] (Comparative Example 1) Preparation of a deterioration odor inhibitor for edible oils and fats 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 obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0084] (Comparative Example 2) Preparation of a deterioration odor inhibitor for edible oils and fats The same extraction as in Example 1 was carried out, except that the extraction time was changed from 1.0 hour to 0.02 hour according to Table 1, and the obtained enokitake mushroom extract itself was used as an inhibitor for the deterioration odor of edible oils and fats. The total content of solids and oils contained in the enokitake mushroom extract in the inhibitor for the deterioration odor of edible oils and fats was 100% by weight.

[0085] Example 19: Preparation of edible oils and fats According to the formulation in Table 2, 99.9 parts by weight of rapeseed oil was mixed with 0.1 part by weight of the deterioration odor inhibitor for edible oils and fats of Example 1 to obtain 100 parts by weight of edible oil and fat. The obtained edible oil and fat was stored at 50°C for 21 days, and the results of evaluation of the change in color tone, the original flavor of the edible oil and fat, and the deterioration odor are shown in Table 2.

[0086] [Table 2]

[0087] (Examples 20 and 21, Comparative Example 3) Preparation of edible oils and fats According to the formulation in Table 2, the amount of the deterioration odor inhibitor for edible oils and fats 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 0 part by weight (Comparative Example 3), and the total amount was adjusted with rapeseed oil, and other than this, 100 parts by weight of edible oils and fats were obtained in the same manner as in Example 19. The obtained edible oils and fats were stored at 50°C for 21 days, and the results of evaluation of the change in color tone, the original flavor of the edible oils and fats, and the deterioration odor are shown in Table 2.

[0088] (Examples 22 to 24) Preparation of edible oils and fats In accordance with the formulation in Table 2, 100 parts by weight of edible oils and fats were obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was changed to the deterioration odor inhibitor for edible oils and fats of Example 2 (Example 22), the deterioration odor inhibitor for edible oils and fats of Example 3 (Example 23), or the deterioration odor inhibitor for edible oils and fats of Example 4 (Example 24). The obtained edible oils and fats were stored at 50°C for 21 days, and the results of evaluation of the change in color tone, the original flavor and deterioration odor of the edible oils and fats are shown in Table 2.

[0089] (Reference example 1) The edible oil and fat obtained in Comparative Example 3 was subjected to a sensory evaluation immediately after production. The results are shown in Table 2 as Reference Example 1, and were compared with Examples 19 to 24 and Comparative Example 3.

[0090] As is clear from Table 2, all of the edible oils and fats (Examples 19 to 24) in which the total content of solids and fats contained in the mushroom extract was in the range of 0.001 to 2% by weight of the total edible oil and fat were evaluated as being good in terms of color change, original flavor of the edible oil and fat, and deterioration odor after storage at 50°C for 21 days.

[0091] On the other hand, the edible oil and fat (Comparative Example 3) that did not contain the deterioration odor inhibitor for edible oil and fat lost its original flavor after storage and had a deterioration odor, resulting in an overall rating of E.

[0092] In addition, the edible oils and fats (Examples 19 to 24) containing a deterioration odor inhibitor for edible oils and fats obtained from a mixture of mushrooms (enoki mushrooms) / oil weight ratios in the range of 0.05 to 10 all showed good evaluations of color change, the original flavor of the edible oil and fat, and deterioration odor after storage at 50°C for 21 days.

[0093] (Examples 25 to 29, Comparative Example 4) Preparation of edible oils and fats According to Table 3, 100 parts by weight of edible oils and fats were obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for edible oils and fats of Example 5 (Example 25), the deterioration odor inhibitor for edible oils and fats of Example 6 (Example 26), the deterioration odor inhibitor for edible oils and fats of Example 7 (Example 27), the deterioration odor inhibitor for edible oils and fats of Example 8 (Example 28), the deterioration odor inhibitor for edible oils and fats of Example 9 (Example 29), or the deterioration odor inhibitor for edible oils and fats of Comparative Example 1 (Comparative Example 4) was used instead of the deterioration odor inhibitor for edible oils and fats of Example 1. The obtained edible oils and fats were stored at 50°C for 21 days, and the results of evaluation of the color change, the original flavor, and the deterioration odor of the edible oils and fats are shown in Table 3.

[0094] [Table 3]

[0095] As is clear from Table 3, the edible oils and fats (Examples 19, 25 to 29) containing deterioration odor inhibitors for edible oils and fats, which were heated at 40 to 200°C for 0.1 to 3 hours during extraction, all showed good results in terms of color change, the original flavor of the edible oil and fat, and the deterioration odor after storage at 50°C for 21 days.

[0096] On the other hand, the edible oil (Comparative Example 4) containing a deterioration odor inhibitor for edible oils and fats, which was heated to a low temperature of 25°C during extraction, lost its original flavor after being stored at 50°C for 21 days, and a deterioration odor was noticeable, resulting in an overall rating of E.

[0097] Furthermore, edible oils and fats (Example 28) containing a deterioration odor inhibitor for edible oils and fats (Example 8) in which the type of oil used as the extraction solvent was high oleic sunflower oil, and edible oils and fats (Example 29) containing a deterioration odor inhibitor for edible oils and fats made from medium-chain triglyceride (Example 9) also showed favorable evaluations of the change in color, the original flavor of the edible oils and fats, and the deterioration odor after storage at 50°C for 21 days, just like edible oils and fats (Example 19) containing a deterioration odor inhibitor for edible oils and fats (Example 1) prepared under similar conditions using rapeseed oil.

[0098] (Example 30) Preparation of edible oils and fats Edible oils and fats were obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was replaced with the deterioration odor inhibitor for edible oils and fats of Example 10 (Example 30) in accordance with the formulation in Table 4. The obtained edible oils and fats were stored at 50°C for 21 days, and the results of evaluation of the change in color tone, the original flavor of the edible oils and fats, and the deterioration odor are shown in Table 4.

[0099] [Table 4]

[0100] As is clear from Table 4, both the edible oil (Example 19) blended with the edible oil deterioration odor inhibitor (Example 1) heated at a pressure of 0.2 MPa during heat treatment to prepare the edible oil deterioration odor inhibitor, and the edible oil (Example 30) blended with the edible oil deterioration odor inhibitor (Example 10) heated at a pressure of 0 MPa, were evaluated as having good color change, original flavor, and deterioration odor after 21 days of storage at 50° C. In particular, the edible oil (Example 19) blended with the edible oil deterioration odor inhibitor (Example 1) heated 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.

[0101] (Examples 31 and 32, Comparative Example 5) Preparation of edible oils and fats Edible oils and fats were obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was changed to the deterioration odor inhibitor for edible oils and fats of Example 11 (Example 31), the deterioration odor inhibitor for edible oils and fats of Example 12 (Example 32), or the deterioration odor inhibitor for edible oils and fats of Comparative Example 2 (Comparative Example 5) according to Table 4. The obtained edible oils and fats were stored at 50°C for 21 days, and then evaluated for color change, the original flavor and deterioration odor of the edible oils and fats. The results are shown in Table 4.

[0102] As is clear from Table 4, the edible oils and fats (Examples 19, 31, and 32) blended with edible oil and fat deterioration odor inhibitors (Examples 1, 11, and 12) whose extraction times during preparation were in the range of 0.1 to 3 hours all showed favorable evaluations of color change, original flavor, and deterioration odor after 21 days of storage at 50° C. In particular, the edible oil and fat (Example 19) blended with the edible oil and fat deterioration odor inhibitor (Example 1) whose extraction time was in the range of 0.8 to 1.8 hours showed an overall rating of A, which was a more favorable result.

[0103] On the other hand, the edible oil (Comparative Example 5) containing the edible oil deterioration odor inhibitor (Comparative Example 2), which had a short extraction time of 0.02 hours when producing the edible oil deterioration odor inhibitor, lost the original flavor of the edible oil after being stored at 50°C for 21 days, and a deterioration odor was noticeable, resulting in an overall rating of D.

[0104] (Examples 33 to 38) Preparation of edible oils and fats Edible oils and fats were obtained in the same manner as in Example 19, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was changed to the deterioration odor inhibitor for edible oils and fats of Example 13 (Example 33), the deterioration odor inhibitor for edible oils and fats of Example 14 (Example 34), the deterioration odor inhibitor for edible oils and fats of Example 15 (Example 35), the deterioration odor inhibitor for edible oils and fats of Example 16 (Example 36), the deterioration odor inhibitor for edible oils and fats of Example 17 (Example 37), or the deterioration odor inhibitor for edible oils and fats of Example 18 (Example 38) in accordance with the formulation in Table 5. The obtained edible oils and fats were stored at 50°C for 21 days, and the results of evaluation of the change in color tone, the original flavor and deterioration odor of the edible oils and fats are shown in Table 5.

[0105] [Table 5]

[0106] As is clear from Table 5, the edible oils and fats (Examples 19, 33 to 38) containing a deterioration odor inhibitor for edible oils and fats extracted from one mushroom selected from the group consisting of enokitake, maitake, tamogitake, shiitake, king oyster mushroom, and mushroom all showed good evaluations of color change, original flavor, and deterioration odor after 21 days of storage at 50°C. In particular, the edible oil and fat (Example 19) containing a deterioration odor inhibitor for edible oils and fats extracted from enokitake mushrooms received an overall rating of A, which was extremely good.

[0107] Example 39: Preparation of frying oil According to the formulation in Table 6, 59.9 parts by weight of palm super olein, 40.0 parts by weight of palm single olein, and 0.1 parts by weight of the deterioration odor inhibitor for edible oils and fats of Example 1 were added and mixed to obtain 100 parts by weight of frying oil. The obtained frying oil was stored at 190°C for 1 day, and then evaluated for color change, the original flavor of the edible oil, and the deterioration odor. The results are shown in Table 6.

[0108] [Table 6]

[0109] (Comparative Example 6) Preparation of frying oil According to Table 6, frying oil was obtained in the same manner as in Example 39, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was not added and the total amount was adjusted with palm superolein. The obtained frying oil was stored at 190°C for 1 day and then evaluated for color change, the original flavor and deterioration odor of the edible oil and fat. The results are shown in Table 6.

[0110] (Reference example 2) The frying oil obtained in Comparative Example 6 was subjected to a sensory evaluation immediately after production. The results are shown in Table 6 as Reference Example 2, and were compared with those of Example 39 and Comparative Example 6.

[0111] As is clear from Table 6, the frying oil containing the deterioration odor inhibitor for edible oils and fats (Example 39) was evaluated as having good color change, original flavor of the edible oils and fats, and deterioration odor after storage for 1 day at 190° C. On the other hand, the frying oil containing no deterioration odor inhibitor for edible oils and fats (Comparative Example 6) lost the original flavor of the edible oils and fats after storage and had a noticeable deterioration odor, resulting in an overall rating of E.

[0112] (Example 40) Preparation of frying oil According to the formulation in Table 7, 49.9 parts by weight of rapeseed oil and 50.0 parts by weight of soybean oil were mixed with 0.1 part by weight of the deterioration odor inhibitor for edible oils and fats of Example 1 to obtain 100 parts by weight of frying oil. The obtained frying oil was stored at 190°C for 1 day, and then evaluated for color change, the original flavor of the edible oil, and the deterioration odor. The results are shown in Table 7.

[0113] [Table 7]

[0114] (Comparative Example 7) Preparation of frying oil According to Table 7, frying oil was obtained in the same manner as in Example 40, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was not added and the total amount was adjusted with rapeseed oil. The obtained frying oil was stored at 190°C for 1 day and then evaluated for change in color, the original flavor and deterioration odor of the edible oil. The results are shown in Table 7.

[0115] (Reference example 3) The frying oil obtained in Comparative Example 7 was subjected to a sensory evaluation immediately after production. The results are shown in Table 7 as Reference Example 3, and were compared with those of Example 40 and Comparative Example 7.

[0116] As is clear from Table 7, the frying oil containing the deterioration odor inhibitor for edible oils and fats (Example 40) was evaluated as having good color change, original flavor of the edible oils and fats, and deterioration odor after storage for 1 day at 190° C. On the other hand, the frying oil containing no deterioration odor inhibitor for edible oils and fats (Comparative Example 7) changed color after storage, the original flavor of the edible oils and fats was impaired, and a deterioration odor was detected, resulting in an overall rating of E.

[0117] (Example 41) Preparation of shortening According to the formulation in Table 8, 0.1 part by weight of the deterioration odor inhibitor for edible oils and fats of Example 1 was added to 54.9 parts by weight of interesterified oil (Production Example 1), 10.0 parts by weight of palm single olein, and 35.0 parts by weight of rapeseed oil, and after mixing, the mixture was rapidly cooled to 15°C and kneaded to obtain 100 parts by weight of shortening. The obtained shortening was stored at 25°C for 550 days, and the results of evaluation of the change in color, the original flavor and deterioration odor of the edible oil and fat are shown in Table 8.

[0118] [Table 8]

[0119] (Comparative Example 8) Preparation of shortening In accordance with the formulation in Table 8, 100 parts by weight of shortening was obtained in the same manner as in Example 41, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was not added and the total amount was adjusted with interesterified oil (Production Example 1). The obtained shortening was stored at 25°C for 550 days, and the results of evaluation of the change in color tone, the original flavor and deterioration odor of the edible oils and fats are shown in Table 8.

[0120] (Example 42) Preparation of shortening In accordance with the conditions shown in Table 8, the storage conditions for the shortening obtained in Example 39 were changed from 550 days at 25°C to 240 days at 5°C, and the results of evaluation of the change in color, the original flavor of the edible oil and fat, and the deterioration odor after storage are shown in Table 8.

[0121] (Comparative Example 9) Preparation of shortening In accordance with the conditions in Table 8, the storage conditions of the shortening obtained in Comparative Example 8 were changed from 550 days at 25°C to 240 days at 5°C, and the results of evaluation of the change in color, the original flavor of the edible oil and fat, and the deterioration odor after storage are shown in Table 8.

[0122] (Reference example 4) The shortening 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 Examples 41 and 42 and Comparative Examples 8 and 9.

[0123] As is clear from Table 8, the shortening containing the deterioration odor inhibitor for edible oils and fats was evaluated as being good in terms of color change, the original flavor of edible oils and fats, and deterioration odor both after 550 days of storage at 25° C. (Example 41) and after 240 days of storage at 5° C. (Example 40). On the other hand, the shortening not containing the deterioration odor inhibitor for edible oils and fats had a noticeable deterioration odor after storage both after 550 days of storage at 25° C. (Comparative Example 8) and after 240 days of storage at 5° C. (Comparative Example 9), and the overall rating was D.

[0124] (Example 43) Preparation of fat for chocolate The deterioration odor inhibitor for edible oils and fats of Example 1 was added to cocoa butter according to the formulation in Table 9, and the mixture was dehydrated to obtain 100 parts by weight of an oil for chocolate. The obtained oil for chocolate was stored at 25°C for 365 days, and the color change, the original flavor of the edible oil and fat, and the deterioration odor were evaluated. The results are shown in Table 9.

[0125] [Table 9]

[0126] (Comparative Example 10) Preparation of fats and oils for chocolate According to the formulation in Table 9, 100 parts by weight of fats and oils for chocolate were obtained in the same manner as in Example 43, except that the deterioration odor inhibitor for edible fats and oils of Example 1 was not added and the total amount was adjusted with cocoa butter. The obtained fats and oils for chocolate were stored at 25°C for 365 days and then evaluated for color change, the original flavor of the edible fats and oils, and deterioration odor. The results are shown in Table 9.

[0127] (Reference example 5) The fat for chocolate obtained in Comparative Example 10 was 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 Example 43 and Comparative Example 10.

[0128] As is clear from Table 9, the fat for chocolate blended with the deterioration odor inhibitor for edible fats and oils (Example 43) was favorable in terms of color change, the original flavor of the edible fat, and deterioration odor even after 365 days of storage at 25° C. On the other hand, the fat for chocolate not blended with the deterioration odor inhibitor for edible fats and oils (Comparative Example 10) had a deterioration odor after storage, and the overall rating was D.

[0129] (Example 44) Preparation of fat for chocolate 100 parts by weight of fats for chocolate were obtained in the same manner as in Example 43, except that the 99.67 parts by weight of cocoa butter was changed to 73.11 parts by weight of cocoa butter, 13.28 parts by weight of shea stearin, 6.64 parts by weight of palm mid-melting point fraction (IV45), and 6.64 parts by weight of palm mid-melting point fraction (IV34) in accordance with the formulation in Table 9. The obtained chocolate was stored at 25°C for 365 days, and the results are shown in Table 9.

[0130] (Comparative Example 11) Preparation of fats and oils for chocolate According to the formulation of Table 9, 100 parts by weight of fats and oils for chocolate were obtained in the same manner as in Example 44, except that the deterioration odor inhibitor for edible fats and oils of Example 1 was not added, and the cocoa butter: 73.11 parts by weight was changed to 73.30 parts by weight, the shea stearin: 13.28 parts by weight to 13.30 parts by weight, the palm mid-melting point fraction (IV45): 6.64 parts by weight to 6.70 parts by weight, and the palm mid-melting point fraction (IV34): 6.64 parts by weight to 6.70 parts by weight were changed. The obtained fats and oils for chocolate were stored at 25°C for 365 days, and the results of evaluation of the change in color tone, the original flavor of the edible fats and oils, and the deterioration odor are shown in Table 9.

[0131] (Reference example 6) The fat for chocolate obtained in Comparative Example 11 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 9 as Reference Example 6 and compared with Example 44 and Comparative Example 11.

[0132] As is clear from Table 9, the fat for chocolate blended with the deterioration odor inhibitor for edible fats and oils (Example 44) was favorable in terms of color change, the original flavor of the edible fat, and deterioration odor even after 365 days of storage at 25° C. On the other hand, the fat for chocolate not blended with the deterioration odor inhibitor for edible fats and oils (Comparative Example 11) had a deterioration odor after storage, and the overall rating was D.

[0133] (Example 45) Preparation of fat for chocolate 100 parts by weight of fats for chocolate were obtained in the same manner as in Example 43, except that the cocoa butter was changed to the mid-melting point part (IV31) of palm interesterified fats and oils according to the formulation in Table 9. The obtained fats for chocolate were stored at 25°C for 365 days, and the results of evaluation of the change in color tone, the original flavor of the edible fats and oils, and the deterioration odor are shown in Table 9.

[0134] (Comparative Example 12) Preparation of fats and oils for chocolate According to the formulation in Table 9, 100 parts by weight of a fat for chocolate was obtained in the same manner as in Example 45, except that the deterioration odor inhibitor for edible fats and oils of Example 1 was not added and the total amount was adjusted with the mid-melting point part (IV31) of palm interesterified fat and oil. The obtained fat for chocolate was stored at 25°C for 365 days, and the results of evaluation of the change in color tone, the original flavor and deterioration odor of the edible fat and oil are shown in Table 9.

[0135] (Reference example 7) The fat for chocolate obtained in Comparative Example 12 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 9 as Reference Example 7 and compared with Example 45 and Comparative Example 12.

[0136] As is clear from Table 9, the fat for chocolate blended with the deterioration odor inhibitor for edible fats and oils (Example 45) was favorable in terms of color change, the original flavor of the edible fat, and deterioration odor even after 365 days of storage at 25° C. On the other hand, the fat for chocolate not blended with the deterioration odor inhibitor for edible fats and oils (Comparative Example 12) lost the original flavor of the edible fat and oil after storage and also had a noticeable deterioration odor, resulting in an overall rating of D.

[0137] (Example 46) Preparation of chocolate All raw materials were mixed according to the formulation in Table 10 using standard methods, followed by pulverization, conching, tempering, filling, and cooling to obtain 100 parts by weight of chocolate. The resulting chocolate was stored under light irradiation (6000 Lx) at 25°C for 2 days, after which the change in color, the original flavor of the food containing edible oils, and the deterioration odor were evaluated. The results are shown in Table 10.

[0138] [Table 10]

[0139] (Comparative Example 13) Preparation of Chocolate According to the formulation in Table 10, 100 parts by weight of chocolate was obtained in the same manner as in Example 46, except that the oil and fat for chocolate in Example 43 was changed to the oil and fat for chocolate in Comparative Example 10. The obtained chocolate was stored under light irradiation at 25°C for 2 days, and then evaluated for change in color tone, the original flavor of the food using the edible oil and fat, and deterioration odor. The results are shown in Table 10.

[0140] (Example 47) Preparation of chocolate In accordance with the conditions in Table 10, the storage conditions for the chocolate obtained in Example 46 were changed from 2 days under light at 25°C to 365 days under light protection at 25°C, and the results of evaluation of the change in color after storage, the original flavor of the food containing edible oils and fats, and the deterioration odor are shown in Table 10.

[0141] (Comparative Example 14) Preparation of Chocolate In accordance with the conditions in Table 10, the storage conditions for the chocolate obtained in Comparative Example 13 were changed from 2 days under light at 25°C to 365 days under light protection at 25°C, and the results of evaluation of the change in color after storage, the original flavor of the food containing edible oils and fats, and the deterioration odor are shown in Table 10.

[0142] (Reference example 8) The chocolate obtained in Comparative Example 13 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 10 as Reference Example 8, and were compared with Examples 46 and 47 and Comparative Examples 13 and 14.

[0143] As is clear from Table 10, the chocolate containing the deterioration odor inhibitor for edible oils and fats (Example 46) was evaluated as having good color tone, original flavor of the food (chocolate) containing edible oils and fats, and deterioration odor even after storage for 2 days at 25° C. under light irradiation. On the other hand, the chocolate not containing the deterioration odor inhibitor for edible oils and fats (Comparative Example 13) had a noticeable deterioration odor after storage, and the overall evaluation was D.

[0144] Furthermore, the chocolate containing the deterioration odor inhibitor for edible oils and fats (Example 47) was stored in the dark at 25°C for 365 days, and the evaluation of color change, the original flavor of the food (chocolate) containing edible oils and fats, and deterioration odor were good. On the other hand, the chocolate not containing the deterioration odor inhibitor for edible oils and fats (Comparative Example 14) had a deterioration odor after storage, and the overall evaluation was D.

[0145] (Example 48) Preparation of chocolate According to the formulation in Table 11, 100 parts by weight of chocolate was obtained in the same manner as in Example 46, except that the fat for chocolate in Example 43 was changed to the fat for chocolate in Example 44. The obtained chocolate was stored under light irradiation at 25°C for 2 days, and then evaluated for color change, the original flavor of the food using the edible fat, and deterioration odor. The results are shown in Table 11.

[0146] [Table 11]

[0147] (Comparative Example 15) Preparation of Chocolate According to the formulation in Table 11, 100 parts by weight of chocolate was obtained in the same manner as in Example 48, except that the oil and fat for chocolate in Example 44 was changed to the oil and fat for chocolate in Comparative Example 11. The obtained chocolate was stored under light irradiation at 25°C for 2 days, and then evaluated for color change, the original flavor of the food using the edible oil and fat, and deterioration odor. The results are shown in Table 11.

[0148] (Example 49) Preparation of chocolate In accordance with the conditions in Table 11, the storage conditions for the chocolate obtained in Example 48 were changed from 2 days under light at 25°C to 365 days under light at 25°C, and the results of evaluation of the change in color after storage, the original flavor of the food containing edible oils and fats, and the deterioration odor are shown in Table 11.

[0149] (Comparative Example 16) Preparation of Chocolate In accordance with the conditions in Table 11, the storage conditions for the chocolate obtained in Comparative Example 15 were changed from 2 days under light at 25°C to 365 days under light at 25°C, and the results of evaluation of the change in color after storage, the original flavor of the food containing edible oils and fats, and the deterioration odor are shown in Table 11.

[0150] (Reference example 9) The chocolate obtained in Comparative Example 15 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 11 as Reference Example 9, and were compared with Examples 48 and 49 and Comparative Examples 15 and 16.

[0151] As is clear from Table 11, the chocolate containing the deterioration odor inhibitor for edible oils and fats (Example 48) was evaluated as having good color tone, original flavor of the food (chocolate) containing edible oils and fats, and deterioration odor even after storage for 2 days at 25° C. under light irradiation. On the other hand, the chocolate not containing the deterioration odor inhibitor for edible oils and fats (Comparative Example 15) had a noticeable deterioration odor after storage, and the overall evaluation was D.

[0152] Furthermore, the chocolate containing the deterioration odor inhibitor for edible oils and fats (Example 49) was stored in the dark at 25°C for 365 days, and the evaluation of color change, the original flavor of the food (chocolate) containing edible oils and fats, and deterioration odor were good. On the other hand, the chocolate not containing the deterioration odor inhibitor for edible oils and fats (Comparative Example 16) had a deterioration odor after storage, and the overall evaluation was D.

[0153] (Example 50) Preparation of chocolate According to the formulation in Table 12, 100 parts by weight of chocolate was obtained in the same manner as in Example 46, except that the chocolate fat of Example 43 was changed to the chocolate fat of Example 45 and tempering was not performed. The obtained chocolate was stored under light irradiation at 25°C for 2 days, and then evaluated for color change, the original flavor of the food using the edible fat, and deterioration odor. The results are shown in Table 12.

[0154] [Table 12]

[0155] (Comparative Example 17) Preparation of Chocolate According to the formulation in Table 12, 100 parts by weight of chocolate was obtained in the same manner as in Example 50, except that the fat for chocolate in Example 45 was changed to the fat for chocolate in Comparative Example 12. The obtained chocolate was stored under light irradiation at 25°C for 2 days, and then evaluated for color change, the original flavor of the food using the edible fat, and deterioration odor. The results are shown in Table 12.

[0156] (Example 51) Preparation of chocolate In accordance with the conditions in Table 12, the storage conditions for the chocolate obtained in Example 50 were changed from 2 days under light at 25°C to 365 days under light protection at 25°C, and the results of evaluation of the change in color after storage, the original flavor of the food containing edible oils and fats, and the deterioration odor are shown in Table 12.

[0157] (Comparative Example 18) Preparation of Chocolate In accordance with the conditions in Table 12, the storage conditions for the chocolate obtained in Comparative Example 17 were changed from 2 days under light at 25°C to 365 days under light protection at 25°C, and the results of evaluation of the change in color after storage, the original flavor of the food containing edible oils and fats, and the deterioration odor are shown in Table 12.

[0158] (Reference example 10) The chocolate obtained in Comparative Example 17 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 12 as Reference Example 10, and were compared with Examples 50 and 51 and Comparative Examples 17 and 18.

[0159] As is clear from Table 12, the chocolate containing the deterioration odor inhibitor for edible oils and fats (Example 50) was evaluated as having good color tone, original flavor of the food (chocolate) containing edible oils and fats, and deterioration odor even after storage for 2 days at 25° C. under light irradiation. On the other hand, the chocolate not containing the deterioration odor inhibitor for edible oils and fats (Comparative Example 17) had a noticeable deterioration odor after storage, and the overall evaluation was D.

[0160] Furthermore, the chocolate containing the deterioration odor inhibitor for edible oils and fats (Example 51) was stored in the dark at 25°C for 365 days, and the evaluation of color change, the original flavor of the food (chocolate) containing edible oils and fats, and deterioration odor were good. On the other hand, the chocolate not containing the deterioration odor inhibitor for edible oils and fats (Comparative Example 18) lost the original flavor of the food after storage and a deterioration odor was also noticeable, resulting in an overall rating of D.

[0161] Example 52: Preparation of edible oils and fats According to the formulation in Table 13, 100 parts by weight of edible oil was obtained by adding 1.0 part by weight of the deterioration odor inhibitor for edible oils and fats of Example 1 to 99.0 parts by weight of refined tuna oil. The obtained edible oil was stored at 50°C for 1 day, and the results of evaluation of the change in color tone, the original flavor of the edible oil, and the deterioration odor are shown in Table 13.

[0162] [Table 13]

[0163] (Comparative Example 19) Preparation of edible oils and fats According to the formulation in Table 13, 100 parts by weight of edible oil and fat were obtained in the same manner as in Example 52, except that the deterioration odor inhibitor for edible oils and fats of Example 1 was not added. The obtained edible oil and fat was stored at 50°C for 1 day, and the results of evaluation of the change in color tone, the original flavor of the edible oil and fat, and the deterioration odor are shown in Table 13.

[0164] (Reference example 11) The edible oil and fat obtained in Comparative Example 19 was subjected to a sensory evaluation immediately after production. The results are shown in Table 13 as Reference Example 11, and were compared with Example 52 and Comparative Example 19.

[0165] As is clear from Table 10, the edible oil and fat blended with the deterioration odor inhibitor for edible oils and fats (Example 52) was evaluated as having good color change, original flavor, and deterioration odor even after storage for 1 day at 50° C. On the other hand, the edible oil and fat not blended with the deterioration odor inhibitor for edible oils and fats (Comparative Example 19) lost its original flavor after storage and had a noticeable deterioration odor, resulting in an overall rating of E.

Claims

1. 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 pressure during the heat treatment is 0.001 to 0.3 MPa, The method for producing a deterioration odor inhibitor for edible oils and fats 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. 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 deterioration odor inhibitor for edible fats and oils; The obtained deterioration odor inhibitor for edible oils and fats is mixed with edible oils and fats so that the total content of the solid content contained in the mushroom extract and the oils and fats is 0.001 to 2% by weight in terms of solid content, based on the total edible oils and fats; The pressure during the heat treatment is 0.001 to 0.3 MPa, The method for producing edible oils and fats containing a deterioration odor inhibitor for edible oils and fats, wherein 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.

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