Method for reducing sulfur-containing compounds contained in volatile substances from fried foods

Abstract

The purpose of the present invention is to provide a method for decreasing a sulfur-containing compound included in a volatile substance from a fried food.　This method for decreasing a sulfur-containing compound included in a volatile substance from a fried food is a method wherein an ingredient is fry cooked with an oil / fat composition containing an edible oil / fat and component A. Component A: One or two or more oils / fats selected from (1)-(5). (1) A roasted oil, (2) a decoction oil, (3) an n-3 edible oil / fat, (4) an overheated oil, (5) olive oil.

Description

[Technical Field]

[0001] The present invention is a method for reducing sulfur-containing compounds contained in volatile substances from fried foods. [Background technology]

[0002] Generally, one of the aromas of fried foods is a volatile substance produced by cooking. Many studies have been conducted to improve the flavor of food by utilizing the volatile substances produced during cooking. For example, Patent Document 1 describes adding D-psicose, a rare sugar, to food to impart a fragrant or sweet aroma to the food upon heating.

[0003] It has also been known that the composition of the fat and oil composition used in frying affects the flavor of fried foods. For example, Patent Document 2 describes that the oiliness of fried foods can be reduced by frying them using a fat and oil composition containing unrefined olive oil.

[0004] Therefore, the present inventors have investigated the relationship between the composition of fat and oil compositions used in frying and the volatile substances emitted from fried foods.Frying was performed using fat and oil compositions of various compositions, and the volatile substances emitted from the fried foods were collected, analyzed, and evaluated.As a result, it was found that some sulfur-containing compounds have an undesirable effect on the flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-048685 [Patent Document 2] Japanese Patent Application Publication No. 2019-004829 Summary of the Invention [Problem to be solved by the invention]

[0006] Patent Documents 1 and 2 do not disclose or suggest that the amount of sulfur-containing compounds contained in volatile substances from fried foods can be reduced by frying using an oil or fat composition to which a specific component has been added.

[0007] Therefore, an object of the present invention is to provide a method for reducing the amount of sulfur-containing compounds contained in volatile substances from fried foods. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have discovered that frying food ingredients with an oil and fat composition containing specific components and edible oils and fats reduces some of the sulfur-containing compounds contained in volatile substances emitted from fried foods, and have completed the present invention.

[0009] The present invention is as follows. [1] A method for reducing sulfur-containing compounds contained in volatile substances from fried foods, comprising frying food materials in an oil and fat composition containing edible oil and fat and the following component A: Component A: One or more oils selected from the following (1) to (5): (1) Roasting oil (2) Oils and fats obtained by a manufacturing method including an addition step of adding one or more selected from oily raw materials and processed products of the oily raw materials to edible oils and fats, and a heating step of heating at a temperature of more than 100°C and not more than 220°C for a heating time of 5 minutes to 240 minutes. (3) Oils and fats in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less (4) Crude oil containing either pressed corn germ oil or extracted corn germ oil, or oil that has undergone at least one of the degumming, deacidification, and bleaching processes in the refining process of the crude oil and has been subjected to heat treatment at 120°C or higher. (5) Olive oil [2] The method for reducing component A, wherein the component A is the oil or fat (1) and the content of the component A is 0.05% by mass or more and 3% by mass or less. [3] The method for reducing component A, wherein the component A is the oil or fat (2) and the content of the component A is 0.15% by mass or more and 6% by mass or less. [4] The method for reducing component A, wherein the component A is the oil or fat (3) and the content of the component A is 0.1% by mass or more and 5% by mass or less. [5] The method for reducing component A, wherein the component A is the oil or fat (4) and the content of the component A is 0.15% by mass or more and 6% by mass or less. [6] The method for reducing the amount of Component A, wherein Component A is the oil or fat (5) and the content of Component A is 1% by mass or more and 15% by mass or less. [7] The above method for reducing sulfur-containing compounds, wherein the sulfur-containing compound is one or more selected from the group consisting of methanethiol, 1,2-dimethyl sulfide, dimethyl trisulfide, dipropyl disulfide, dipropyl trisulfide, methional, allyl mercaptan, allyl disulfide, methyl 2-propenyl disulfide, and methyl 2-propenyl trisulfide. [8] The method for reducing food fat, wherein the food material comprises one or more selected from meat, fish meat, vegetable protein, vegetables, and processed products thereof. [Effects of the Invention]

[0010] According to the present invention, it is possible to reduce the amount of sulfur-containing compounds contained in volatile substances from fried foods. DETAILED DESCRIPTION OF THE INVENTION

[0011] Specific embodiments for carrying out the present invention will be described below, however, the following description is merely one embodiment of the present invention and is not intended to limit the present invention.

[0012] The present invention relates to a method for reducing sulfur-containing compounds contained in volatile substances from fried foods (hereinafter, sometimes simply referred to as the "reduction method"), which comprises frying food materials with an oil or fat composition containing edible oil and fat and component A.

[0013] In this specification, "volatile substances from fried foods" means volatile substances generated from fried foods obtained by frying food materials and processed products thereof with an oil or fat composition, and volatile substances generated from the oil or fat composition attached to the fried foods.

[0014] Examples of sulfur-containing compounds include methanethiol, 1,2-dimethyl sulfide, dimethyl trisulfide, dipropyl disulfide, dipropyl trisulfide, methional, allyl mercaptan, allyl disulfide, methyl 2-propenyl disulfide, methyl 2-propenyl trisulfide, dimethyl disulfide, allyl isothiocyanate, 3-methyl-2-butene-1-thiol, 3-methyl-2-butanethiol, 3-methyl-1-butanethiol, 2-methyl-1-butanethiol, and furfuryl mercaptan.

[0015] The typical "odor" of sulfur-containing compounds detected in volatile substances from fried foods is described below. Methanethiol: rotten onion smell 1,2-Dimethyl sulfide: Rotten cabbage smell, seaweed smell Dimethyl trisulfide: Fresh onion-like odor Dipropyl disulfide: raw onion smell Dipropyl trisulfide: smells like raw onions Methional: Caramel-like odor Allyl mercaptan: garlic-like odor Allyl disulfide: garlic-like odor Methyl 2-propenyl disulfide: garlic-like odor Methyl 2-propenyl trisulfide: garlic-like odor

[0016] [Method for collecting volatile substances] Volatiles from fried foods can be collected by the following method. (Collecting agent) Collector: Monotrap RGPS TD manufactured by GL Sciences (Collection Procedure) 1) Place fried food that has been fried for 5 minutes and two collectors into a plastic container. 2) Leave at room temperature (25°C) for 2 hours 3) The collector was collected, the moisture was removed with paper, and it was stored in a sealed glass vial until it was used for analysis.

[0017] [Analysis method for volatile substances] The sulfur-containing compounds contained in the volatile substances can be measured by GC-MS analysis. (Analytical equipment and measurement conditions) The conditions other than those for the column described below conformed to the MMSE method described in "Silica Monolith Collector Monotrap (Registered Trademark) Revised March 2018" published by GL Sciences Inc. Column: DB-WAX UI, 0.25 μm, 0.25 mm x 60 m, Agilent Technologies (Measurement procedure) 1) Two pieces of the adsorbent obtained by the above-mentioned [Method for collecting volatile substances] are placed in a glass insert for measurement, and the volatile substances are measured by thermal desorption. 2) After the measurement, the sulfur-containing compounds estimated by library search using analytical software are extracted, and the area value of the TIC chromatogram of the sulfur-containing compounds is obtained.

[0018] The edible oils and fats are not particularly limited and include, for example, vegetable oils such as rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, and cocoa butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. These oils and fats can also be processed by one or more of the following processes: hardening, fractionation, and interesterification. These edible oils and fats can also be used alone or in combination. From the viewpoint of reducing sulfur-containing compounds contained in volatile substances from fried foods, the edible oil is preferably a vegetable oil such as soybean oil, rapeseed oil, corn oil, or palm oil, more preferably soybean oil or rapeseed oil, and even more preferably soybean oil. These edible oils may be used alone or in combination of two or more.

[0019] Component A is one or more oils and fats selected from the following (1) to (5). When a combination of multiple types is used, two or more types may be combined within the same group, or two or more types may be selected and combined from between groups. (1) Roasting oil (2) Oils and fats obtained by a manufacturing method including an addition step of adding one or more selected from oily raw materials and processed products of the oily raw materials to edible oils and fats, and a heating step of heating at a temperature of more than 100°C and not more than 220°C for a heating time of 5 minutes to 240 minutes. (3) Oils and fats in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less (4) Crude oil containing either pressed corn germ oil or extracted corn germ oil, or oils and fats that have undergone degumming, deacidification, or bleaching processes in the refining process of the crude oil and have been subjected to heat treatment at 120°C or higher. (5) Olive oil

[0020] The fats and oils (1) to (5) are described in detail below.

[0021] [(1) Oils and fats] Roasted oil is an edible oil obtained by roasting oilseed raw materials and then squeezing or extracting them. The oilseed raw material is not particularly limited, and any material from which edible oils can be extracted can be used. Examples include corn germ (wet corn germ, dry corn germ), soybeans, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, perilla, linseed, pumpkin, almonds, peanuts, safflower, oil palm, coconut, cacao, grape seeds, macadamia nuts, hazelnuts, walnuts, camellia seeds, tea seeds, and wheat germ. Corn germ, soybeans, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, perilla, and linseed are preferred, and corn germ is more preferred. These oilseed raw materials may be used alone or in combination of two or more.

[0022] Corn wet germ is obtained by separating it from corn kernels through a process called wet milling. One example of this process involves soaking corn kernels in a dilute sulfite solution for approximately 48 hours to swell the kernels. This soaking process causes the endosperm, which absorbs moisture, to settle at the bottom, while the germ, which contains a lot of oil, gathers at the top. The germ that has gathered at the top is then collected due to the difference in specific gravity. The collected germ is then dried to obtain corn wet germ. The resulting corn wet germ is roasted without being crushed. The roasting method is not particularly limited, and can be performed by externally heating the corn wet germ using electric heat, hot air, a burner, microwaves, or the like.

[0023] The roasting conditions can be those for obtaining general roasted oil. For example, the following roasting temperature and roasting time are preferably used. Roasting temperature: preferably 95°C or higher and 200°C or lower, more preferably 110°C or higher and 180°C or lower, even more preferably 120°C or higher and 180°C or lower, even more preferably 140°C or higher and 180°C or lower, and even more preferably 140°C or higher and 165°C or lower. Note that the roasting temperature in this invention refers to the average temperature when the temperature reaches 95°C or higher and 200°C or lower. The temperature during roasting does not need to be kept constant as long as it is within the above range. Roasting time: preferably more than 0 minutes and up to 90 minutes, more preferably 3 minutes to 90 minutes, even more preferably 5 minutes to 90 minutes, and even more preferably 5 minutes to 60 minutes. Note that the roasting time in this invention refers to the time when the temperature reaches 95°C or higher and 200°C or lower.

[0024] The roasting conditions are such that the value calculated by the following formula (I) satisfies preferably 52 or more and 230 or less, more preferably 52 or more and 180 or less, and even more preferably 80 or more and 115 or less. (TI-100)×tI0.2 (I) In the above formula (I), TI is the roasting temperature (°C), and tI is the roasting time (minutes).

[0025] [(2) Oils and fats] The edible oils and fats that can be used include those already described. Vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, and palm oil are preferred. One type of edible oil and fat may be used alone, or two or more types may be mixed. From the viewpoint of reducing sulfur-containing compounds contained in volatile substances from fried foods, corn oil, soybean oil, and rapeseed oil are preferred, with corn oil being particularly preferred. The oilseed raw material is not particularly limited, and for example, those listed in [(1) Oils and Fats] can be used. Corn germ, soybean, rapeseed, cottonseed, rice bran, sesame, olive, sunflower, perilla, and linseed are preferred, and corn wet germ, rapeseed, cottonseed, sesame, and linseed are more preferred. Examples of processed oilseed materials include crushed oilseed materials (cracked), pressed cake, and roasted products (roasted).Preferably, soybean cracked, rapeseed cake, cottonseed cake, olive cake, and roasted linseed are used.One of these processed products may be used alone, or two or more may be mixed.The term "pressed cake" refers to the solid residue obtained after pressing oils and fats from oilseed materials. The production method includes, for example, an addition step in which the total mass of one or more selected from the oil raw material and the processed product is added to the oil so that the total mass of the oil is 0.05 to 1. Next, a heating step is performed in which the oil to which the oil raw material and the processed product have been added is heated at a temperature higher than 100°C and 220°C or lower for a heating time of 5 to 240 minutes under conditions that satisfy the following formula (II): 85-6000÷(270-TII) <tII<240 ······(II) (In the above formula (II), TII is the heating temperature (°C), and tII is the heating time (minutes). If 85-6000 / (270-TII) is less than 5, it is converted to 5.) In addition, after the heating step, a removal step is performed to remove solids using a method such as filtration (pressure, vacuum, suction, natural, centrifugal, etc.). Subsequently, the oil and fat are subjected to a degumming step, a deoxidizing step, a decolorizing step, and a deodorizing step as necessary. Note that the degumming step, deoxidizing step, decolorizing step, and deodorizing step can be performed using methods used in general edible oil and fat refining processes. Hereinafter, the obtained oil and fat (2) may be simply referred to as "boiled oil." From the viewpoint of reducing sulfur-containing compounds contained in volatile substances from fried foods, it is preferable that the boiled oil has at least been subjected to a deodorizing step.

[0026] [(3) Oils and fats] N-3 edible oils and fats are edible oils and fats that are high in n-3 (omega-3) fatty acids, which have unsaturated bonds in the third and fourth carbon chains from the methyl group at the n-terminus of the fatty acids that make up the oils and fats. The content of n-3 fatty acids in the total amount of constituent fatty acids can be measured, for example, according to the "Standard Test Method for the Analysis of Fats, Oils, and Related Compounds 2.4.1.4-2013" established by the Japan Oil Chemists' Association. Examples of n-3 fatty acids include α-linolenic acid, DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid), and stearidonic acid, and they are usually composed of multiple types. Therefore, the content of n-3 fatty acids refers to the total content of these n-3 fatty acids. In the present invention, the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, preferably 35% by mass or more and 75% by mass or less, more preferably 40% by mass or more and 70% by mass or less, and even more preferably 50% by mass or more and 60% by mass or less. More specifically, examples of n-3 edible oils and fats include perilla oil, linseed oil, perilla oil, DHA (docosahexaenoic acid)-containing oils (fish oils), EPA (eicosapentaenoic acid)-containing oils (fish oils), chia seed oil, algae oil, and microbial oil. Perilla oil, linseed oil, perilla oil, DHA-containing oils, and EPA-containing oils and fats are preferred, with perilla oil and linseed oil being more preferred. These n-3 edible oils and fats may be used singly or in combination of two or more.

[0027] [(4) Oils and fats] The oils and fats in (4) are crude oils containing one or both of pressed oils from corn germ and oils extracted from corn germ, or superheated oils and fats obtained by subjecting the crude oils and fats that have undergone at least one of the degumming, deacidification, and bleaching steps in the refining process to a superheating treatment at 120°C or higher. Hereinafter, this superheated oil may be simply referred to as "superheated oil." Preferably, the superheated oil is obtained by subjecting the crude oil or the crude oils and fats that have undergone the degumming step and the deacidification or bleaching step in the refining process to a superheating treatment, and more preferably, the superheated oil is further subjected to a refining step after the superheating treatment. The term "superheating treatment" refers to a heat treatment carried out at a higher temperature range than the heat treatment at around 100°C carried out in the refining process of refining crude oil, for example. In this specification, the term "superheating treatment" is used to distinguish it from the heat treatment at around 100°C. The pressed oil and extracted oil can be obtained by employing a general pressing method and extraction method for edible oils and fats. The degumming step, deacidification step and decolorization step can be carried out by using methods that are generally used in the refining process of edible oils and fats. In the step of overheating, the heating temperature is 120° C. or higher, preferably 130° C. or higher and 220° C. or lower, and more preferably 130° C. or higher and 190° C. or lower. The heating temperature is preferably determined under the conditions given by the following formula (III). 35≦(TIII-100)×tIII0.2≦270 (III) (In the above formula (III), TIII is the heating temperature (°C), and tIII is the heating treatment time (minutes).) In the overheating treatment step, when the heating temperature is 140°C or higher, the heat treatment should be continued at least until that temperature is reached, and in this case, tIII may be as close to 0 as possible, and therefore the condition of the following formula (III) does not need to be met. The overheating treatment time means the time during which the oil or fat is substantially maintained at the overheating temperature after being heated to the temperature for the overheating treatment.

[0028] [(5) oils and fats] Olive oil is an oil obtained by squeezing or extracting olives. Unrefined olive oil and refined olive oil that has undergone a conventional refining process can be used. Unrefined olive oil is preferred from the viewpoint of reducing the sulfur-containing compounds contained in volatile substances from fried foods.

[0029] The reduction method is characterized in that food materials are fried in an oil and fat composition containing the above-mentioned component A and edible oil and fat.

[0030] The contents of the oils and fats (1) to (5) in the oil and fat composition will be explained below.

[0031] The content of the (1) oil or fat in the oil or fat composition is preferably 0.05% by mass or more and 3% by mass or less, more preferably 0.1% by mass or more and 3% by mass or less, and even more preferably 0.1% by mass or more and 2% by mass or less.

[0032] The content of the (2) oil or fat in the oil or fat composition is preferably 0.15% by mass or more and 6% by mass or less, more preferably 0.3% by mass or more and 6% by mass or less, and even more preferably 0.3% by mass or more and 4% by mass or less.

[0033] The content of the (3) oil or fat in the oil or fat composition is preferably 0.1% by mass or more and 5% by mass or less, more preferably 0.4% by mass or more and 5% by mass or less, and even more preferably 0.4% by mass or more and 3% by mass or less.

[0034] The content of the (4) oil or fat in the oil or fat composition is preferably 0.15% by mass or more and 6% by mass or less, more preferably 0.3% by mass or more and 6% by mass or less, and even more preferably 0.3% by mass or more and 4% by mass or less.

[0035] The content of the (5) oil or fat in the oil or fat composition is preferably 1% by mass or more and 15% by mass or less, more preferably 4% by mass or more and 15% by mass or less, and even more preferably 4% by mass or more and 10% by mass or less.

[0036] The total content of component A in the oil or fat composition is preferably 0.05% by mass or more and 15% by mass or less, more preferably 0.1% by mass or more and 15% by mass or less, and even more preferably 0.1% by mass or more and 10% by mass or less.

[0037] The fats and oils (1) to (5) may be used singly or in combination of two or more within the same group, or may be used in combination of two or more selected from among the different groups.

[0038] Examples of the food materials include meat, fish, vegetable protein, vegetables, shellfish, algae, and fruits, as well as processed products of the food materials. These food materials may be used singly or in combination of two or more. From the viewpoint of reducing the sulfur-containing compounds contained in volatile substances from fried foods, the food materials are preferably one or more selected from meat, fish, vegetables, and processed products thereof.

[0039] Frying is a cooking method that uses a relatively large amount of an oil or fat composition as a heat medium for deep frying, deep-fried chicken, tempura, batter-fried food, etc. Although the frying method is not limited, for example, the food is cooked by immersing the food in an oil or fat composition heated to 140°C or higher and 200°C or lower. [Example]

[0040] An example of the method of the present invention for reducing sulfur-containing compounds contained in volatile substances from fried foods will be described below.

[0041] The fats and oils used in the following examples are listed below. [Edible oils and fats] Soybean oil: J-Oil Mills Co., Ltd. Rapeseed oil; J Canola, manufactured by J-Oil Mills Co., Ltd. [Component A] (1) Oil and fat: Roasted corn oil. Corn wet germ (manufactured by Ota Oil & Fat Co., Ltd.) was placed in a heater equipped with a stirrer heated to a roasting start temperature of 150°C, and roasted at 155°C for 30 minutes (the value of formula (I) was 109). The corn wet germ was then pressed in an expeller to recover the oil. The recovered oil was filtered and degummed to obtain roasted corn oil. (2) Oil and fat: Corn boiled oil. 45 parts by mass of corn wet germ (manufactured by Ota Oil & Fat Co., Ltd.) was added to 55 parts by mass of corn oil, heated at 180°C for 60 minutes, filtered, and deodorized to obtain corn boiled oil. (3) Oils and fats: linseed oil, refined linseed oil, manufactured by Ota Oil & Fat Co., Ltd. The content of n-3 fatty acids in the total amount of constituent fatty acids was 54.5% by mass of α-linolenic acid, and EPA and DHA were not detected. (3) Oils and fats: perilla oil, refined perilla oil, manufactured by Ota Oil & Fat Co., Ltd. The n-3 fatty acid content of the total constituent fatty acids was 58% by mass of α-linolenic acid, and EPA and DHA were not detected. (4) Fats and oils: heated corn oil and compressed corn oil (manufactured by J-Oil Mills Co., Ltd.) were heated at 180°C, and then subjected to degumming, deacidification, and bleaching treatments to obtain heated corn oil. (5) Oils and fats: Unrefined olive oil (Aceites del Sur-coosur, SA)

[0042] The ingredients used for frying in the examples and the cooking methods thereof are listed below. [Pork cutlet] Ingredients: Soft pork cutlet 160g, manufactured by Ajinomoto Frozen Foods Co., Ltd. Cooking method: One piece of pork cutlet was fried for 8 minutes in 1 kg of the oil and fat composition heated to 185°C to obtain a fried pork cutlet. [Potato croquette] Ingredients: New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd. Cooking method: Two potato croquettes were fried for 5 minutes and 30 seconds in 1 kg of the oil and fat composition heated to 180°C to obtain fried potato croquettes. [Fried chicken] Ingredients: Fried young chicken, manufactured by Ajinomoto Frozen Foods Co., Ltd. Cooking method: Two pieces of fried chicken were fried for 4 minutes and 30 seconds in 1 kg of the oil and fat composition heated to 180°C to obtain fried fried chicken.

[0043] [Method for evaluating sulfur-containing compounds] The fried foods were subjected to the aforementioned [volatile substance collection method] and [volatile substance analysis method] to obtain area values ​​of sulfur-containing compounds contained in volatile substances. The sulfur-containing compounds were evaluated by calculating the percentage increase in area value of the sulfur-containing compounds contained in volatile substances generated from fried foods fried using only edible oils and fats as a "control." In the evaluation results, a calculated value of less than 1 indicates a sulfur-containing compound reduction effect compared to the control. In each table, "-" indicates that the target sulfur-containing compound was not detected. The evaluation results obtained are explained below.

[0044] [Flavor evaluation method] The fried foods were evaluated for their pleasant flavor compared to the control by a single expert panelist who had undergone training in flavor evaluation.

[0045] <Examples 1-1 to 1-3> The formulations and evaluation results of the oil and fat compositions of Examples 1-1 to 1-3 are shown in Table 1.

[0046] [Table 1]

[0047] As shown in Table 1, by frying pork cutlets with the oil and fat compositions of Examples 1-1 to 1-3 containing oil and fat (1) or oil and fat (3) as component A, dimethyl trisulfide was reduced compared to Control Example 1-1.

[0048] Regarding the fats and oils (1), the effect of reducing sulfur-containing compounds was obtained by adding 0.4 mass % of roasted corn oil to the fat and oil composition.

[0049] Regarding the oils and fats (3), the effect of reducing sulfur-containing compounds was obtained by adding 0.8 mass % of linseed oil or perilla oil to the oil and fat composition.

[0050] In the flavor evaluation, the pork cutlets fried with the oil and fat compositions of Examples 1-1 to 1-3 all had a more favorable flavor than Control Example 1-1.

[0051] <Examples 2-1 and 2-2> The formulations and evaluation results of the oil and fat compositions of Examples 2-1 and 2-2 are shown in Table 2.

[0052] [Table 2]

[0053] As shown in Table 2, by frying pork cutlets with the oil and fat compositions of Examples 2-1 and 2-2, which contain the oil and fat (1) or the oil and fat (3) as component A, methanethiol, 1,2-dimethyl sulfide, and dimethyl trisulfide were reduced compared to Control Example 2-1.

[0054] Regarding the fats and oils (1), the effect of reducing sulfur-containing compounds was obtained by adding 0.4 mass % of roasted corn oil to the fat and oil composition.

[0055] Regarding the fats and oils (3), the effect of reducing the amount of sulfur-containing compounds was obtained by adding 0.8% by mass of linseed oil to the fat and oil composition.

[0056] In the flavor evaluation, the pork cutlets fried with the oil and fat compositions of Examples 2-1 and 2-2 all had a more favorable flavor than Control Example 2-1.

[0057] <Examples 3-1 and 3-2> The formulations and evaluation results of the oil and fat compositions of Examples 3-1 and 3-2 are shown in Table 3.

[0058] [Table 3]

[0059] As shown in Table 3, by frying potato croquettes with the oil and fat compositions of Examples 3-1 and 3-2, which contained the oil and fat (1) or the oil and fat (3) as component A, methanethiol and dipropyl trisulfide were reduced compared to Control Example 3-1.

[0060] Regarding the fats and oils (1), the effect of reducing sulfur-containing compounds was obtained by adding 0.4 mass % of roasted corn oil to the fat and oil composition.

[0061] Regarding the fats and oils (3), the effect of reducing the amount of sulfur-containing compounds was obtained by adding 0.8% by mass of linseed oil to the fat and oil composition.

[0062] In the flavor evaluation, the potato croquettes fried with the oil and fat compositions of Examples 3-1 and 3-2 all had a more favorable flavor than Control Example 3-1.

[0063] <Examples 4-1 and 4-2> The formulations and evaluation results of the oil and fat compositions of Examples 4-1 and 4-2 are shown in Table 4.

[0064] [Table 4]

[0065] As shown in Table 4, by frying fried chicken with the oil and fat compositions of Examples 4-1 and 4-2 containing the oil and fat (1) or the oil and fat (3) as component A, allyl mercaptan, methyl 2-propenyl disulfide, methyl 2-propenyl trisulfide, dimethyl trisulfide, and allyl disulfide were reduced compared to Control Example 4-1.

[0066] Regarding the fats and oils (1), the effect of reducing sulfur-containing compounds was obtained by adding 0.4 mass % of roasted corn oil to the fat and oil composition.

[0067] Regarding the fats and oils (3), the effect of reducing the amount of sulfur-containing compounds was obtained by adding 0.8% by mass of linseed oil to the fat and oil composition.

[0068] In the flavor evaluation, the fried chicken cooked with the oil and fat compositions of Examples 4-1 and 4-2 all had a more favorable flavor than Control Example 4-1.

[0069] <Examples 5-1 to 5-3> Table 5 shows the formulations and evaluation results of the oil and fat compositions of Examples 5-1 to 5-3.

[0070] [Table 5]

[0071] As shown in Table 5, when potato croquettes were fried using the oil and fat compositions of Examples 5-1 to 5-3 containing the oil and fat (2), the oil and fat (4), or the oil and fat (5) as component A, dipropyl disulfide, methional, and dimethyl trisulfide were reduced compared to Control Example 5-1.

[0072] Regarding the fats and oils (2), the effect of reducing the amount of sulfur-containing compounds was obtained by adding 1% by mass of boiled corn oil to the fat and oil composition.

[0073] Regarding the fats and oils (4), the effect of reducing the amount of sulfur-containing compounds was obtained by adding 1 mass % of overheated corn oil to the fat and oil composition.

[0074] Regarding the oils and fats (5), the effect of reducing sulfur-containing compounds was obtained by including 7 mass % of unrefined olive oil in the oil and fat composition.

[0075] In the flavor evaluation, all of the potato croquettes fried with the oil and fat compositions of Examples 5-1 to 5-3 had a more favorable flavor than Control Example 5-1.

[0076] <Examples 6-1 and 6-2> Table 6 shows the formulations and evaluation results of the oil and fat compositions of Examples 6-1 and 6-2.

[0077] [Table 6]

[0078] As shown in Table 6, by frying pork cutlets with the oil and fat compositions of Examples 6-1 and 6-2 containing oil and fat (4) or oil and fat (5) as component A, dimethyl trisulfide and methional were reduced compared to Control Example 6-1.

[0079] Regarding the fats and oils (4), the effect of reducing the amount of sulfur-containing compounds was obtained by adding 1 mass % of overheated corn oil to the fat and oil composition.

[0080] Regarding the oils and fats (5), the effect of reducing sulfur-containing compounds was obtained by including 7 mass % of unrefined olive oil in the oil and fat composition.

[0081] In the flavor evaluation, the pork cutlets fried with the oil and fat compositions of Examples 6-1 and 6-2 all had a more favorable flavor than Control Example 6-1.

[0082] <Example 7-1> The formulation and evaluation results of the oil and fat composition of Example 7 are shown in Table 7.

[0083] [Table 7]

[0084] As shown in Table 7, by frying pork cutlets with the oil and fat composition of Example 7-1, which contains the oil and fat (4) as component A, methanethiol, 1,2-dimethyl sulfide, and dimethyl trisulfide were reduced compared to Control Example 7-1.

[0085] Regarding the fats and oils (4), the effect of reducing sulfur-containing compounds was obtained by adding 1 mass % of overheated corn oil to the fat and oil composition.

[0086] In the flavor evaluation, the pork cutlets fried with the oil and fat composition of Example 7-1 all had a more favorable flavor than Control Example 7-1.

[0087] The reduction method of the present invention is not limited to the above-described embodiment and examples, and various modifications are possible within the scope that does not impair the effects of the invention.

Claims

1. A method for reducing sulfur-containing compounds contained in volatile substances from fried foods, comprising: Component A is obtained by subjecting crude oil containing either pressed oil or extracted oil of unroasted corn germ to a heat treatment at 120°C or higher; The method as described above, wherein food materials are fried in an oil and fat composition obtained by previously adding component A to edible oil and fat.

2. The method described in claim 1, wherein the content of component A is 0.15 mass% or more and 6 mass% or less.

3. The method according to claim 1 or 2, wherein the sulfur-containing compound is one or more selected from the group consisting of methanethiol, 1,2-dimethyl sulfide, dimethyl trisulfide, dipropyl disulfide, dipropyl trisulfide, methional, allyl mercaptan, allyl disulfide, methyl 2-propenyl disulfide, and methyl 2-propenyl trisulfide.

4. The method according to any one of claims 1 to 3, wherein the food material comprises one or more selected from meat, fish meat, vegetable protein, vegetables, and processed products thereof.

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