Degradation odor inhibitor for edible oils and fats, edible oils and fats containing the degradation odor inhibitor, and methods for producing the same.

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 in an amount of 0.05-100 wt.% of the entire inhibitor. The solid content of mushroom extract is one of the extract obtained by subjecting a mixture with a mushroom (wet weight) / alkaline water or water (weight ratio) of 0.05-10 to heat treatment at 100-150°C under a pressure of 0.05-0.3 MPa for 0.2-5 hours and then removing extraction residues of the mushroom. Before the heat treatment, the mushroom in the mixture has been immersed in hot water at 70-100°C for 0.2-5 hours.SELECTED DRAWING: None

Description

Technical Field

[0005] , ,

[0001] The present invention relates to a deterioration odor inhibitor used for edible oils and fats.

Background Art

[0002] When edible oils and fats are continuously used at high temperatures or stored under light exposure, oxygen exposure, etc., a deterioration odor derived from volatile aldehydes, etc. is generated, significantly reducing the quality. For example, in deep-frying cooking, after heating edible oils and fats to a high temperature of about 180°C or higher, ingredients wrapped in clothes are put into the oils and fats. During heat cooking, due to the influence of oxygen, heat, moisture of the ingredients, components eluted from the ingredients, etc., the oils and fats are colored and a deterioration odor is generated. In recent years, colorless and transparent containers such as PET bottles are lightweight and easy to handle, so they have come to be used as containers for oil and fat products. However, since the light of fluorescent lamps on display shelves in supermarkets, etc. passes through the containers, the oils and fats may be colored or a deterioration odor may be generated.

[0003] Conventionally, natural tocopherol has been used for the purpose of suppressing deterioration odor. However, there are problems such that when stored, tocopherol itself is oxidized and colored, and it is easy to impair the original flavor of the oils and fats, and this is particularly remarkable under light exposure.

[0004] Therefore, for example, in Patent Document 1, an edible oil and fat containing a specific amount of tea polyphenols, tea extracts, rosemary extracts, and yamamomo extracts, which are water-soluble antioxidants, in the total amount of the oil and fat, and the emulsifier content in the oil and fat is 2 times or less the water-soluble antioxidant content, is disclosed, which has excellent oxidation stability without impairing the original flavor of the oil and fat. However, since the above-mentioned edible oil and fat contains tea polyphenols, tea extracts, rosemary extracts, yamamomo extracts, and an emulsifier as essential components, the original flavor of the edible oil and fat is impaired, and it is easy to be colored when used for deep-frying cooking.

Prior Art Documents

Patent Documents

[0005] 9] [Patent Document 1] International Publication No. 13 / 172348 [Overview of the Initiative] [Problems that the invention aims to solve]

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

[0007] The inventors of this invention conducted extensive research to solve the above problems and, as a result, discovered that by adding a specific amount of solid components contained in mushroom extracts, extracted under specific conditions from mushrooms after hot water immersion treatment, to edible oils, it is possible to suppress the deterioration odor of edible oils during storage without any change in color due to additives or impairing the original flavor of the edible oils, thus completing the present invention.

[0008] In other words, the first aspect of the present invention relates to an odor inhibitor for edible oils and fats, wherein the solid content contained in the mushroom extract is 0.05 to 100% by weight of the total odor inhibitor for edible oils and fats, and the solid content contained in the mushroom extract is the solid content contained in the extract obtained by heating a mixture of mushrooms (wet weight) / alkaline water or water (weight ratio) of 0.05 to 10 at 100 to 150°C at a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, and then removing the mushroom extraction residue, and the mushrooms in the mixture are immersed in hot water at 70 to 100°C for 0.2 to 5 hours before the heat treatment.

[0009] In the aforementioned odor inhibitor for edible oils and fats, it is preferable that the mushrooms are at least one selected from the group consisting of enoki mushrooms, maitake mushrooms, tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, eringi mushrooms, and button mushrooms.

[0010] The second aspect of the present invention relates to an edible oil containing the aforementioned odor inhibitor for edible oils, wherein the solid content in the mushroom extract is 0.00002 to 0.03% by weight of the total edible oil.

[0011] The third aspect of the present invention relates to food products using the aforementioned edible oils and fats.

[0012] The fourth aspect of the present invention relates to a method for producing an odor inhibitor for edible oils and fats, characterized by immersing mushrooms in hot water at 70-100°C for 0.2-5 hours before heat treatment, then mixing the mushrooms with alkaline water or water so that the ratio of mushrooms (wet weight) to alkaline water or water (weight ratio) is 0.05-10 to obtain a mixture, and then heat-treating the mixture at 100-150°C at a pressure of 0.05-0.3 MPa for 0.2-5 hours, after which the extracted residue is removed.

[0013] The fifth aspect of the present invention relates to a method for producing edible oil containing an odor inhibitor for edible oil, characterized by immersing mushrooms in hot water at 70-100°C for 0.2-5 hours before heat treatment, then mixing the mushrooms with alkaline water or water so that the ratio of mushrooms (wet weight) to alkaline water or water (weight ratio) is 0.05-10 to obtain a mixture, heat-treating the mixture at 100-150°C at a pressure of 0.05-0.3 MPa for 0.2-5 hours, removing the extraction residue to obtain an odor inhibitor for edible oil, and mixing the obtained odor inhibitor for edible oil with edible oil so that the solid content in the mushroom extract is 0.00002-0.03% by weight of the total edible oil. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a naturally derived odor inhibitor for edible oils that can suppress the odor of deterioration of edible oils that occurs during storage or long-term use at high temperatures without causing changes in color due to additives or impairing the original flavor of edible oils, as well as edible oils containing the odor inhibitor and a method for producing the same. [Modes for carrying out the invention]

[0015] Embodiments of the present invention will be described in detail below. The edible oil odor inhibitor according to this embodiment is an additive used for edible oils. By adding this edible oil odor inhibitor to edible oils, it is possible to suppress the odor of deterioration that occurs over time during the storage of edible oils.

[0016] The odor inhibitor for edible oils and fats according to this embodiment includes an extract of mushrooms obtained by heating a mixture of mushrooms and alkaline water or water in a specific mixing ratio at a specific temperature and pressure for a specific time, and then removing the extraction residue, which means that the odor inhibitor contains a specific amount of solids contained in the mushroom extract.

[0017] The aforementioned mushrooms are not particularly limited as long as they are edible, but examples include enoki mushrooms, maitake mushrooms, oyster mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and button mushrooms, and it is preferable to use at least one selected from this group. From the viewpoint 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, enoki mushrooms, maitake mushrooms, oyster mushrooms, and shimeji mushrooms are more preferred, enoki mushrooms, maitake mushrooms, and oyster mushrooms are even more preferred, enoki mushrooms and maitake mushrooms are particularly preferred, and enoki mushrooms are most preferred.

[0018] The enokitake mushrooms mentioned above refer to Flammulina velutipes, a species of mushroom belonging to the family Flammulaceae. For example, commercially available white, sprout-like enokitake mushrooms cultivated artificially, brown enokitake mushrooms created by crossing wild and cultivated white enokitake mushrooms, and wild enokitake mushrooms can be used. The commercially available enokitake mushrooms mentioned above are generally edible and readily available.

[0019] The aforementioned maitake refers to Grifola frondosa, a species of mushroom belonging to the genus Grifola in the family Polyporaceae. It also includes white maitake, a closely related species. Both the fruiting body and the mycelium can be used when referring to maitake.

[0020] The above-mentioned oyster mushroom refers to Pleurotus cornucopiae var. citrinopileatus, which is a kind of mushroom in the family Pleurotaceae. Both natural and artificially cultivated ones can be used.

[0021] The above-mentioned shimeji mushroom refers to Lyophyllum sykosporum (Lyophyllum sykosporum species), Lyophyllum semitale (Lyophyllum semitale species), Lyophyllum fumosum (Lyophyllum fumosum species), Lyophyllum shimeji (Lyophyllum shimeji species), Lyophyllum decastes (Lyophyllum decastes species), Lyophyllum cnnatum (Lyophyllum cnnatum species) belonging to the genus Lyophyllum, and Hypsizigus marmoreus (Hypsizigus marmoreus species) belonging to the genus Hypsizygus. Both natural and artificially cultivated ones can be used.

[0022] The above-mentioned shiitake mushroom refers to Lentinula edodes, which is a kind of mushroom in the genus Lentinula of the family Tricholomataceae. Both natural and artificially cultivated ones can be used.

[0023] The above-mentioned eryngii mushroom refers to Pleurotus eryngii, which is a kind of mushroom in the genus Pleurotus of the family Pleurotaceae. Both natural and artificially cultivated ones can be used.

[0024] The above-mentioned mushroom is a kind of mushroom belonging to the genus Agaricus of the family Agaricaceae. The varieties of mushrooms are not particularly limited, and examples include the white variety, off-white variety, cream variety, brown variety of Agaricus bisporus, Agaricus bitorquis, etc., and any of them can be preferably used. Both natural and artificially cultivated ones can be used.

[0025] The extraction solvent used to obtain the extract of the above-mentioned mushrooms is preferably alkaline water or water. From the perspective of the effect of suppressing the deterioration odor of edible oils, alkaline water is more preferable.

[0026] The alkaline water generally refers to those known by various names such as electrolyzed alkaline water, strongly alkaline water, strongly alkaline ionic water, and super alkaline water. The alkaline water can be produced by the water electrolysis method of electrolyzing tap water or electrolyte-containing water. Also, electrolyzed alkaline water, which is a by-product of acidic water production machines already commercially available for household and industrial use by several companies, can be utilized.

[0027] From the perspective of the effect of suppressing the deterioration odor on edible oils and fats, the pH of the alkaline water is preferably 8 to 14, more preferably 8.8 to 12, and even more preferably 9.2 to 9.9.

[0028] The alkaline water or water may contain ethanol as long as the effects of the present invention are not impaired. From the perspective of the effect of suppressing the deterioration odor on edible oils and fats, the ethanol content is preferably 49% by weight or less, more preferably 20% by weight or less, even more preferably 5% by weight or less, and particularly preferably not contained, in the whole alkaline water or water.

[0029] The usage amount of the alkaline water or water is preferably such that the ratio of the mushrooms (wet weight) / the alkaline water or water (weight ratio) is 0.05 to 10, more preferably 0.08 to 5, and even more preferably 0.14 to 1. When the weight ratio is less than 0.05, the effect of suppressing the deterioration odor on edible oils and fats may not be sufficiently obtained. Also, when the weight ratio exceeds 10, the extraction efficiency deteriorates and the production cost of the deterioration odor inhibitor for edible oils and fats may increase. Here, the weight of the mushrooms is the wet weight, but the mushrooms used may be fresh mushrooms or dried mushrooms. However, when using dried mushrooms, the weight ratio is calculated using the wet weight of the mushrooms when they are in the fresh state, rather than the weight of the dried mushrooms.

[0030] To obtain the extract of the mushrooms, it is preferable that the mixture of the mushrooms and the alkaline water or water is heat-treated at a specific temperature and specific pressure for a specific time.

[0031] The temperature of the heat treatment is preferably 100 to 150°C, more preferably 110 to 140°C, and even more preferably 120 to 135°C. If the heat treatment temperature is lower than 100°C, the extraction efficiency may be poor, or the effect of suppressing the deterioration odor of edible oils and fats may not be sufficiently obtained. Furthermore, if the heat treatment temperature exceeds 150°C, special pressurized equipment may be required, which may complicate the extraction method.

[0032] The pressure for the heat treatment is preferably 0.05 to 0.3 MPa, more preferably 0.1 to 0.3 MPa, and even more preferably 0.15 to 0.2 MPa. If the heat treatment pressure is lower than 0.05 MPa, the extraction efficiency may be poor, or the effect of suppressing the deterioration odor of edible oils and fats may not be sufficiently obtained. Furthermore, if the heat treatment pressure exceeds 0.3 MPa, special pressurizing equipment may be required, which may complicate the extraction method. Note that the pressure referred to is gauge pressure, which is a relative pressure with atmospheric pressure set to zero.

[0033] The duration of the heat treatment is preferably 0.2 to 5 hours, more preferably 1 to 3 hours, and even more preferably 1.5 to 2 hours. If the heat treatment time is shorter than 0.2 hours, the extraction efficiency may be poor, or the effect of suppressing the deterioration odor of edible oils and fats may not be sufficient. Also, if the heat treatment time exceeds 5 hours, the effect of suppressing the deterioration odor of edible oils and fats may plateau despite the time required for extraction, resulting in poor extraction efficiency.

[0034] After the heat treatment is completed, the extract residue of the mushrooms can be removed to obtain a liquid extract of the mushrooms, which can then be used as an odor inhibitor for edible oils and fats. The method for removing the extract residue is not particularly limited, but examples include filtration, centrifugation, sedimentation, and pressing. The extract of the mushrooms may also be a concentrated product or a diluted product. The solvent used for dilution may be alkaline water or water, or a solvent other than alkaline water or water, such as ethanol or propylene glycol.

[0035] It is preferable to immerse the mushrooms in the mixture in hot water at 70-100°C for 0.2-5 hours before heat treatment. The temperature of the hot water is more preferably 85-100°C, and even more preferably 95-100°C. If the temperature is lower than 70°C, the extraction efficiency may be poor, or the effect of suppressing the deterioration odor of edible oils and fats may not be sufficiently obtained. Also, if the temperature exceeds 100°C, special pressurized equipment may be required, which may complicate the extraction method.

[0036] The immersion time is more preferably 0.2 to 3 hours, even more preferably 0.5 to 2 hours, and particularly preferably 1 to 2 hours. If the immersion time is shorter than 0.2 hours, the extraction efficiency may be poor, or the effect of suppressing the deterioration odor of edible oils and fats may not be sufficiently obtained. Also, if the immersion time exceeds 5 hours, the effect of suppressing the deterioration odor of edible oils and fats may plateau despite the time required for extraction, resulting in poor extraction efficiency.

[0037] Furthermore, the form of the edible oil and fat odor inhibitor may be a solid obtained by drying the extract. The shape of the solid is not particularly limited and may be in the form of a powder, granules, block, etc. Examples of excipients that can be used to obtain the solid include dextrin, lactose, starch, sucrose, etc.

[0038] From the viewpoint of ease of measurement and handling, the above-mentioned odor inhibitor for edible oils and fats is preferably in liquid form.

[0039] The aforementioned edible oil and fat odor inhibitor may further contain solid components from the mushroom extract and alkaline water or other components other than water, regardless of its form. Such other components are not particularly limited as long as they do not hinder the effects of the invention, and include alkaline water or solvents other than water, alcoholic beverages, plant and animal extracts (excluding the mushroom extract), sugars, oils and fats, salts, seasonings, spices, flavorings, colorings, emulsifiers, antioxidants, and the like.

[0040] The aforementioned edible oil and fat odor inhibitor, when added to edible oil and fat, can suppress the odor of deterioration that occurs over time during storage of edible oil and fat, specifically the odor of deterioration of oil and fat caused by oxidation of the oil and fat in the food. The aforementioned edible oil and fat constitute one embodiment of the present invention.

[0041] The edible oil odor inhibitor contains solids contained in the mushroom extract, and from the viewpoint of its effect on suppressing the odor of edible oils, its content is preferably 0.05 to 100% by weight, more preferably 0.1 to 60% by weight, and even more preferably 0.1 to 40% by weight of the total edible oil odor inhibitor.

[0042] The edible oils and fats mentioned above are not particularly limited in their specific examples, but include, for instance, frying oil, shortening, and chocolate fats (cocoa butter, cocoa butter substitutes). Furthermore, the edible oils and fats as a whole may contain water as long as it is below the JAS standard value for each individual edible oil or fat.

[0043] In the edible oil, the solid content of the mushroom extract is preferably 0.00002 to 0.03% by weight of the total edible oil, more preferably 0.00005 to 0.01% by weight, even more preferably 0.00008 to 0.004% by weight, and particularly preferably 0.00015 to 0.002% by weight. If the solid content of the mushroom extract is less than 0.00002% by weight, the odor-suppressing effect on the edible oil may not be sufficient. If it is more than 0.03% by weight, the odor-suppressing effect on the edible oil may plateau, or the flavor of the mushrooms, which are the raw materials for the odor-suppressing agent for edible oil, may be imparted to the edible oil.

[0044] When the mushroom extract is an enoki mushroom extract, the solid content of the enoki mushroom extract is preferably 0.00002 to 0.03% by weight of the total edible oil, more preferably 0.00005 to 0.01% by weight, even more preferably 0.00008 to 0.004% by weight, particularly preferably 0.00015 to 0.002% by weight, and most preferably 0.0002 to 0.0015% by weight.

[0045] When the mushroom extract is a maitake mushroom extract, it is preferable that the solid content in the maitake mushroom extract be 0.00003 to 0.02% by weight of the total edible oil.

[0046] When the mushroom extract is a Tamogitake extract, it is preferable that the solid content in the Tamogitake extract be 0.00003 to 0.02% by weight of the total edible oil.

[0047] If the mushroom extract is a Shimeji mushroom extract, it is preferable that the solid content in the Shimeji mushroom extract be 0.00003 to 0.02% by weight of the total edible oil.

[0048] When the mushroom extract is a shiitake mushroom extract, it is preferable that the solid content in the shiitake mushroom extract be 0.00003 to 0.01% by weight of the total edible oil.

[0049] If the mushroom extract is an eryngii mushroom extract, it is preferable that the solid content in the eryngii mushroom extract be 0.00004 to 0.02% by weight of the total edible oil.

[0050] If the mushroom extract is a mushroom extract, it is preferable that the solid content in the mushroom extract be 0.00003 to 0.01% by weight of the total edible oil.

[0051] One aspect of the present invention relates to a food product that uses the aforementioned edible oil as a raw material. This food product can also enjoy the effects of the present invention. Examples of foods that use the aforementioned edible oil as a raw material include fried foods cooked in frying oil, confectionery and bread made by incorporating or topping with shortening, and chocolate made with chocolate-specific oils.

[0052] The method for producing the edible oil and fat odor inhibitor of the present invention is illustrated below. First, mushrooms and oils are mixed so that the ratio of mushrooms (wet weight) to oils (weight ratio) is 0.05 to 10. The mixed mixture is preferably heat-treated at 100 to 150°C for 0.2 to 5 hours, and then the mushroom extract residue is removed to obtain a mushroom extract, which can be used as is, or concentrated, diluted, or solidified as the edible oil and fat odor inhibitor of the present invention. It is preferable to cool the mixture to -40 to 50°C before and after removing the mushroom extract residue.

[0053] Furthermore, from the viewpoint of further improving extraction efficiency, the pressure during the heat treatment is preferably 0.05 to 0.3 MPa, more preferably 0.1 to 0.3 MPa, and even more preferably 0.15 to 0.2 MPa. If the pressure during the heat treatment falls outside this range, the expected improvement in extraction efficiency may not be achieved. Note that the pressure refers to gauge pressure, which is a relative pressure with atmospheric pressure set to zero.

[0054] The method for producing edible oil containing the aforementioned edible oil odor inhibitor is illustrated below. First, the edible oil odor inhibitor is mixed with the edible oil such that the solid content of the mushroom extract is 0.00002 to 0.03% by weight of the total edible oil.

[0055] The method of using the aforementioned edible oils and fats as raw materials in food is not particularly limited and can be done in accordance with conventional methods. For example, the edible oils and fats may be added to and mixed with other food ingredients during or after the manufacture of the food. [Examples]

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

[0057] The raw materials used in the examples and comparative examples are as follows: 1) Rapeseed oil manufactured by Kaneka Corporation 2) Kaneka Corporation's "Palm Super Olein" (iodine value: 65) 3) Kaneka Corporation's "Palm Single Olein" (Iodine value: 57) 4) Soybean oil manufactured by J-Oil Mills Co., Ltd. 5) Deodorized cocoa butter manufactured by Kaneka Corporation 6) "Sea Stearin" manufactured by Kaneka Corporation 7) Kaneka Corporation's "Palm Melting Point Section" (Iodine Value: 45) 8) Kaneka Corporation's "Palm Melting Point Section" (Iodine Value: 34) 9) Kaneka Corporation's "Palm Ester Exchange Medium Melting Point Section" (Iodine Value: 31) 10) Snow Brand Megmilk Co., Ltd. "Whole Milk Powder" 11) NSP Powdered Sugar manufactured by Tokura Co., Ltd. 12) ADM's "Yelkin TS"

[0058] <Evaluation of edible oils and fats and foods using edible oils and fats> After manufacturing the edible oils and fats obtained in the examples and comparative examples, and the foods using these edible oils and fats, they were stored under predetermined conditions. Ten skilled panelists then performed evaluations, and the average of their scores was used as the sensory evaluation. The evaluation criteria were as follows:

[0059] (Changes in color tone) Comparison between edible oils and fats without added odor inhibitors for edible oils and fats immediately after manufacturing (Reference Examples 1-7) or food products immediately after manufacturing using said edible oils and fats (Reference Examples 8-10). 5 points: Equivalent to the example, with no change in color tone whatsoever. 4 points: Slightly inferior to the example, but with almost no change in color tone. 3 points: It is inferior to the reference example and there are slight variations in color tone, but it is still at a level that does not affect the quality of the product. Points 2: Worse than the example, with variations in color tone. 1 point: Significantly worse than the example, with noticeable color variations.

[0060] (The original flavor of edible oils and fats or foods made with edible oils and fats) Comparison between edible oils and fats without added odor inhibitors for edible oils and fats immediately after manufacturing (Reference Examples 1-7) or food products immediately after manufacturing using said edible oils and fats (Reference Examples 8-10). 5 points: Equivalent to the reference example, with a clear and distinct flavor of edible oils or foods made with edible oils. 4 points: Slightly inferior to the reference example, but the original flavor of edible oils or foods made with edible oils can be felt. 3 points: It is inferior to the reference example, and the original flavor of the edible oil or food made with edible oil is slightly weaker, but it is still at an acceptable level in terms of product quality. Points 2: Worse than the example, the original flavor of edible oils or foods made with edible oils is not very noticeable. 1 point: Significantly worse than the example, with absolutely no discernible flavor of edible oils or foods made with edible oils.

[0061] (Deterioration odor) Comparison between edible oils and fats without added odor inhibitors for edible oils and fats immediately after manufacturing (Reference Examples 1-7) or food products immediately after manufacturing using said edible oils and fats (Reference Examples 8-10). 5 points: Equivalent to the reference example, with absolutely no unpleasant odor. 4 points: Slightly inferior to the reference example, but no unpleasant odor of spoilage is detected. 3 points: It is inferior to the reference example, and there is a slight odor of deterioration, but it is at a level that does not affect the product quality. 2 points: Worse than the example, and has a noticeable spoilage smell. 1 point: It is much worse than the example shown, and has a very strong odor of spoilage.

[0062] (comprehensive evaluation) A comprehensive evaluation was conducted based on the results of assessments of color changes, the original flavor of edible oils or foods using edible oils, and the odor of spoilage. The evaluation criteria were as follows: A: Products that meet the criteria of having a score of 4.0 or higher and 5.0 or lower in terms of color change, the original flavor of edible oils or foods using edible oils, and the evaluation of spoilage odor. B: The evaluation of color change, the original flavor of edible oils or foods using edible oils, and spoilage odors are all between 3.5 and 5.0 points, and there is at least one item that is between 3.5 and 4.0 points. C: The evaluation of color change, the original flavor of edible oils or foods using edible oils, and spoilage odors are all between 3.0 and 5.0 points, and there is at least one item that is between 3.0 and 3.5 points. D: The evaluation of color change, the original flavor of edible oils or foods using edible oils, and spoilage odors are all between 2.0 and 5.0 points, and there is at least one item that is between 2.0 and 3.0 points. E: Products that have at least one item with a score below 2.0 in the evaluation of color change, the original flavor of edible oils or foods using edible oils, or spoilage odor.

[0063] (Manufacturing Example 1) Preparation of transesterified oils and fats 26 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), 69 parts by weight of palm oil (manufactured by Kaneka Corporation), and 5 parts by weight of palm stearin (manufactured by Kaneka Corporation) were mixed and dehydrated at 90°C under vacuum. 0.30 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added, and a random transesterification reaction was carried out at 90°C under a nitrogen stream for 30 minutes. After stopping the reaction by adding water, the mixture was washed with water. Next, 3.0 parts by weight of activated clay (manufactured by Mizusawa Chemical Industries, Ltd.) was added, and the mixture was stirred under reduced pressure for 20 minutes before being filtered to obtain transesterified oil.

[0064] (Example 1) Preparation of an odor inhibitor for edible oils and fats According to Table 1, 14 parts by weight of commercially available enoki mushrooms (fruiting bodies) were cut and immersed in 100 parts by weight of 100°C hot water for 2 hours. Then, 28 parts by weight of alkaline water (drinking water: pH 9.9) were added to create a mixture of mushrooms (wet weight) / alkaline water (weight ratio) of 0.5. This mixture was then maintained at 127°C under a pressure of 0.2 MPa for 1.7 hours. The extract residue was filtered off, the filtrate was pouch-packaged at 75°C, and then cooled to 5°C in a chiller water bath to obtain enoki mushroom extract. This enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils was 0.26% by weight.

[0065] [Table 1]

[0066] (Example 2) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the ratio of mushrooms to alkaline water (by weight) was changed from 0.5 to 0.2. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the entire odor inhibitor for edible oils was 0.15% by weight.

[0067] (Example 3) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the ratio of mushrooms to alkaline water (by weight) was changed from 0.5 to 1.0. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the entire odor inhibitor for edible oils was 0.49% by weight.

[0068] (Example 4) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the ratio of mushrooms to alkaline water (by weight) was changed from 0.5 to 9.0. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the entire edible oil odor inhibitor was 1.01% by weight.

[0069] (Example 5) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 110°C. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils was 0.22% by weight.

[0070] (Example 6) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 140°C, the extraction pressure from 0.2 MPa to 0.25 MPa, and the extraction time from 1.7 hours to 1.5 hours. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils was 0.33% by weight.

[0071] (Example 7) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction solvent was changed from alkaline water to water, and the resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils and fats was 0.23% by weight.

[0072] (Example 8) Preparation of an 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 solvent was changed to 20% ethanol (prepared by mixing 79 parts by weight of water and 21 parts by weight of 95% ethanol ("95% Ethanol" manufactured by Amakasu Chemical Industry Co., Ltd.)), the extraction temperature was changed from 127°C to 110°C, and the extraction pressure was changed from 0.2 MPa to 0.3 MPa. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils and fats was 0.25% by weight.

[0073] (Example 9) Preparation of an odor inhibitor for edible oils and fats According to Table 1, 70 parts by weight of enoki mushroom extract obtained in the same manner as in Example 1 was mixed with 30 parts by weight of propylene glycol (ADEKA Corporation's "Food Additive Propylene Glycol") and used as a liquid odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils and fats was 0.18% by weight.

[0074] (Example 10) Preparation of an odor inhibitor for edible oils and fats According to Table 1, 70 parts by weight of enoki mushroom extract obtained in the same manner as in Example 1 was mixed with 30 parts by weight of 95% ethanol ("95% Ethanol" manufactured by Amakasu Chemical Industry Co., Ltd.) and used as a liquid odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the entire odor inhibitor for edible oils and fats was 0.18% by weight.

[0075] (Example 11) Preparation of an odor inhibitor for edible oils and fats According to Table 1, 80 parts by weight of the extract obtained in the same manner as in Example 1 were mixed with 20 parts by weight of dextrin ("Max 1000" manufactured by Matsutani Chemical Industry Co., Ltd.), dried by spray drying, and used as a powdered odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils and fats was 1.03% by weight.

[0076] (Example 12) Preparation of an odor inhibitor for edible oils and fats In accordance with Table 1, the extraction was carried out in the same manner as in Example 1, except that enoki mushrooms were replaced with commercially available maitake mushrooms, and the resulting maitake extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the maitake extract in the entire edible oil odor inhibitor was 0.27% by weight.

[0077] (Example 13) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that enoki mushrooms were replaced with commercially available oyster mushrooms. The resulting oyster mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the oyster mushroom extract in the entire edible oil odor inhibitor was 0.25% by weight.

[0078] (Example 14) Preparation of an odor inhibitor for edible oils and fats In accordance with Table 1, the extraction was carried out in the same manner as in Example 1, except that enoki mushrooms were replaced with commercially available shiitake mushrooms, and the resulting shiitake extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the shiitake extract in the total odor inhibitor for edible oils was 0.23% by weight.

[0079] (Example 15) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that enoki mushrooms were replaced with commercially available king oyster mushrooms, and the resulting king oyster mushroom extract itself was used as a liquid odor inhibitor for edible oils. The content of king oyster mushroom extract solids in the total odor inhibitor for edible oils was 0.22% by weight.

[0080] (Example 16) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that enoki mushrooms were replaced with commercially available white mushrooms, and the resulting mushroom extract itself was used as a liquid odor inhibitor for edible oils. The content of mushroom extract solids in the total odor inhibitor for edible oils was 0.21% by weight.

[0081] (Example 17) Preparation of an odor inhibitor for edible oils and fats Except for substituting commercially available buna-shimeji mushrooms for enoki mushrooms as shown in Table 1, the extraction was carried out in the same manner as in Example 1, and the resulting shimeji extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the shimeji extract in the total odor inhibitor for edible oils was 0.21% by weight.

[0082] (Comparative Example 1) Preparation of an odor suppressant for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 80°C, and the resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the odor inhibitor for edible oils and fats was 0.10% by weight.

[0083] (Comparative Example 2) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 127°C to 100°C and the extraction pressure from 0.2 MPa to 0 MPa. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils was 0.19% by weight.

[0084] (Comparative Example 3) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction time was changed from 1.7 hours to 0.05 hours. The resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils was 0.03% by weight.

[0085] (Comparative Example 4) Preparation of an odor inhibitor for edible oils and fats According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the pre-extraction hot water immersion treatment was omitted, and the resulting enoki mushroom extract itself was used as a liquid odor inhibitor for edible oils and fats. The solid content of the enoki mushroom extract in the total odor inhibitor for edible oils and fats was 1.21% by weight.

[0086] (Example 18) Preparation of edible oils and fats According to the formulation in Table 2, 0.1 parts by weight of the edible oil odor inhibitor from Example 1 was added to 99.9 parts by weight of rapeseed oil. After mixing, the mixture was dehydrated while heating at 80°C to obtain 100 parts by weight of edible oil. The changes in color, the original flavor of the edible oil, and the odor of deterioration were evaluated after storing the obtained edible oil at 50°C for 21 days, and the results are shown in Table 2.

[0087] [Table 2]

[0088] (Examples 19 and 20) Preparation of edible oils and fats According to the formulations in Table 2, 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the amount of liquid edible oil odor inhibitor used in Example 1 (0.1 parts by weight) was changed to 0.01 parts by weight (Example 19) or 1.5 parts by weight (Example 20), and the total amount was adjusted with rapeseed oil. The changes in color, the original flavor of the edible oil, and the odor of deterioration were evaluated after the obtained edible oil was stored at 50°C for 21 days, and the results are shown in Table 2.

[0089] (Comparative Example 5) Preparation of edible oils and fats According to the formulation in Table 2, 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the liquid edible oil odor inhibitor in Example 1 was replaced with water. The results of evaluating the change in color, the original flavor of the edible oil, and the odor of deterioration after storing the obtained edible oil at 50°C for 21 days are shown in Table 2.

[0090] (Examples 21-23) Preparation of edible oils and fats 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the liquid edible oil odor inhibitor of Example 1 was replaced with the liquid edible oil odor inhibitor of Example 2 (Example 21), the liquid edible oil odor inhibitor of Example 3 (Example 22), or the liquid edible oil odor inhibitor of Example 4 (Example 23), according to the formulations in Table 2. The results of evaluating the change in color, the original flavor of the edible oil, and the odor of deterioration after storing the obtained edible oil at 50°C for 21 days are shown in Table 2.

[0091] (Reference example 1) The results of the sensory evaluation of the edible oil obtained in Comparative Example 5 immediately after production are shown in Table 2 as Reference Example 1, and were compared with Examples 18-23 and Comparative Example 5.

[0092] As is clear from Table 2, edible oils containing mushroom extract solids in the range of 0.00002 to 0.03% by weight of the total edible oil (Examples 18 to 23) all showed good evaluations of color change, original flavor, and spoilage odor after being stored at 50°C for 21 days.

[0093] On the other hand, edible oils that did not contain an odor inhibitor for edible oils (Comparative Example 5) lost their original flavor after storage, developed an odor of spoilage, and received an overall rating of E.

[0094] Furthermore, edible oils containing an odor inhibitor for edible oils obtained from a mixture of mushrooms (enokitake) and solvent (alkaline water) in a weight ratio of 0.05 to 10 (Examples 18-23) all showed good results in terms of color change, original flavor, and odor after storage at 50°C for 21 days.

[0095] (Examples 24 and 25, Comparative Examples 6-8) Preparation of edible oils and fats In accordance with Table 3, 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the liquid edible oil odor inhibitor of Example 1 was replaced with the liquid edible oil odor inhibitor of Example 5 (Example 24), the liquid edible oil odor inhibitor of Example 6 (Example 25), the liquid edible oil odor inhibitor of Comparative Example 1 (Comparative Example 6), the liquid edible oil odor inhibitor of Comparative Example 2 (Comparative Example 7), or the liquid edible oil odor inhibitor of Comparative Example 3 (Comparative Example 8). Table 3 shows the results of evaluating the change in color, the original flavor of the edible oil, and the odor of deterioration after storing the obtained edible oil at 50°C for 21 days.

[0096] [Table 3]

[0097] As is clear from Table 3, the edible oils and fats (Examples 18, 24, and 25) that were formulated with an odor inhibitor for edible oils and fats under heat treatment conditions of 100-150°C, 0.05-0.3 MPa, and 0.2-5 hours during extraction all showed good results in terms of color change, the original flavor of the edible oils and fats, and the evaluation of odor after storage at 50°C for 21 days.

[0098] On the other hand, edible oils containing an odor inhibitor for edible oils at a low heating temperature of 80°C during extraction (Comparative Example 6) lost their original flavor after storage, and an odor of deterioration was detected, resulting in an overall evaluation of D. Similarly, edible oils containing an odor inhibitor for edible oils at a low pressure of 0 MPa during extraction (Comparative Example 7) also lost their original flavor after storage, and an odor of deterioration was detected, resulting in an overall evaluation of D. Furthermore, edible oils containing an odor inhibitor for edible oils at a short extraction time of 0.05 hours (Comparative Example 8) also lost their original flavor after storage, and an odor of deterioration was detected, resulting in an overall evaluation of D.

[0099] (Examples 26 and 27) Preparation of edible oils and fats According to Table 3, 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the liquid edible oil odor inhibitor in Example 1 was replaced with the liquid edible oil odor inhibitor in Example 7 (Example 26) or the liquid edible oil odor inhibitor in Example 8 (Example 27). The results of evaluating the change in color, the original flavor of the edible oil, and the odor of deterioration after storing the obtained edible oil at 50°C for 21 days are shown in Table 3.

[0100] As is clear from Table 3, the edible oils and fats (Examples 18, 26, and 27) that were formulated with an odor inhibitor for edible oils and fats using alkaline water, water, or a 20% ethanol aqueous solution as the solvent during extraction all showed good evaluations of color change, original flavor, and odor after storage at 50°C for 21 days. In particular, the edible oil and fat (Example 18) formulated with an odor inhibitor for edible oils and fats using alkaline water without ethanol as the solvent during extraction received an overall evaluation of A, which is extremely good.

[0101] (Examples 28-30, Comparative Example 9) Preparation of edible oils and fats According to Table 4, 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the liquid edible oil odor inhibitor of Example 1 was replaced with the liquid edible oil odor inhibitor of Example 9 (Example 28), the liquid edible oil odor inhibitor of Example 10 (Example 29), the powdered edible oil odor inhibitor of Example 11 (Example 30), or the liquid edible oil odor inhibitor of Comparative Example 4 (Comparative Example 9). The results of evaluating the change in color, the original flavor of the edible oil, and the odor of deterioration after storing the obtained edible oil at 50°C for 21 days are shown in Table 4.

[0102] [Table 4]

[0103] As is clear from Table 4, regardless of the components other than the mushroom extract solids contained in the edible oil odor inhibitor, or the properties of the edible oil odor inhibitor, the edible oils containing the edible oil odor inhibitor (Examples 18, 28-30) all showed good evaluations of color change, original flavor, and odor after being stored at 50°C for 21 days.

[0104] On the other hand, edible oils containing an odor inhibitor for edible oils that were not subjected to hot water immersion treatment before extraction (Comparative Example 9) lost their original flavor after storage, exhibited an odor of deterioration, and received an overall evaluation of D.

[0105] (Examples 31-36) Preparation of edible oils and fats In accordance with Table 5, 100 parts by weight of edible oil was obtained in the same manner as in Example 18, except that the liquid edible oil odor inhibitor of Example 1 was replaced with the liquid edible oil odor inhibitor of Example 12 (Example 31), the liquid edible oil odor inhibitor of Example 13 (Example 32), the liquid edible oil odor inhibitor of Example 14 (Example 33), the liquid edible oil odor inhibitor of Example 15 (Example 34), the liquid edible oil odor inhibitor of Example 16 (Example 35), or the liquid edible oil odor inhibitor of Example 17 (Example 36). Table 4 shows the results of evaluating the change in color, the original flavor of the edible oil, and the odor of deterioration after storing the obtained edible oil at 50°C for 21 days.

[0106] [Table 5]

[0107] As is clear from Table 5, edible oils containing an odor inhibitor for edible oils extracted from one type of mushroom selected from the group consisting of enoki mushrooms, maitake mushrooms, tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and button mushrooms (Examples 18, 31-36) all showed good evaluations of color change, original flavor, and odor after storage at 50°C for 21 days. In particular, edible oils containing an odor inhibitor for edible oils extracted from enoki mushrooms or maitake mushrooms (Examples 18 and 31) received an overall evaluation of A, indicating extremely good results.

[0108] (Example 37) Preparation of frying oil According to the formulation shown 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 edible oil odor inhibitor from Example 1 were added and mixed. The mixture was then dehydrated while heating at 80°C to obtain 100 parts by weight of frying oil. The color change, the original flavor of the edible oil, and the odor of deterioration were evaluated after storing the obtained frying oil at 190°C for one day, and the results are shown in Table 6.

[0109] [Table 6]

[0110] (Comparative Example 10) Preparation of frying oil According to Table 6, frying oil was obtained in the same manner as in Example 37, except that the liquid edible oil odor inhibitor used in Example 1 was not added and the total volume was adjusted with water. The results of evaluating the color change, the original flavor of the edible oil, and the odor of deterioration after storing the obtained frying oil at 190°C for one day are shown in Table 6.

[0111] (Reference example 2) The results of a sensory evaluation of the frying oil obtained in Comparative Example 10, conducted immediately after production, are shown in Table 6 as Reference Example 2, and were compared with Example 37 and Comparative Example 10.

[0112] As is clear from Table 6, the frying oil with an edible oil odor inhibitor added (Example 37) showed good results in terms of color change, original flavor of the edible oil, and evaluation of the odor of deterioration after storage at 190°C for one day. On the other hand, the frying oil without an edible oil odor inhibitor (Comparative Example 10) lost its original flavor and developed an odor of deterioration after storage, resulting in an overall evaluation of E.

[0113] (Example 38) Preparation of frying oil According to the formulation shown 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 parts by weight of the edible oil odor inhibitor from Example 1. The mixture was then dehydrated while heated at 80°C to obtain 100 parts by weight of frying oil. The color change, the original flavor of the edible oil, and the odor of deterioration were evaluated after storing the obtained frying oil at 190°C for one day, and the results are shown in Table 7.

[0114] [Table 7]

[0115] (Comparative Example 11) Preparation of frying oil According to Table 7, frying oil was obtained in the same manner as in Example 38, except that the liquid edible oil odor inhibitor used in Example 1 was not added and the total volume was adjusted with water. The results of evaluating the color change, the original flavor of the edible oil, and the odor of deterioration after storing the obtained frying oil at 190°C for one day are shown in Table 7.

[0116] (Reference example 3) The results of a sensory evaluation of the frying oil obtained in Comparative Example 11, conducted immediately after production, are shown in Table 7 as Reference Example 3, and were compared with Example 38 and Comparative Example 11.

[0117] As is clear from Table 7, the frying oil with an edible oil odor inhibitor added (Example 38) showed good evaluations of color change, original flavor of the edible oil, and odor after storage at 190°C for one day. On the other hand, the frying oil without an edible oil odor inhibitor (Comparative Example 11) changed color after storage, lost its original flavor, and had an odor of deterioration, resulting in an overall evaluation of E.

[0118] (Example 39) Preparation of shortening According to the formulation in Table 8, 54.9 parts by weight of transesterified oil (Production Example 1), 10.0 parts by weight of palm single olein, and 35.0 parts by weight of rapeseed oil were added to 0.1 parts by weight of the edible oil odor inhibitor from Example 1. The mixture was then dehydrated while heated at 80°C, rapidly cooled to 15°C, and kneaded to obtain 100 parts by weight of shortening. The color change, the original flavor of the edible oil, and the odor of deterioration were evaluated after storing the obtained shortening at 25°C for 550 days, and the results are shown in Table 8.

[0119] [Table 8]

[0120] (Comparative Example 12) Preparation of shortening Following the formulation shown in Table 8, 100 parts by weight of shortening was obtained in the same manner as in Example 39, except that the liquid edible oil odor inhibitor from Example 1 was not added and the total volume was adjusted with water. The results of evaluating the color change, the original flavor of the edible oil, and the odor of deterioration after storing the obtained shortening at 25°C for 550 days are shown in Table 8.

[0121] (Example 40) Preparation of shortening According to the conditions 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. The changes in color, the original flavor of the edible oil after storage, and the resulting off-odor are evaluated and shown in Table 8.

[0122] (Comparative Example 13) Preparation of shortening According to the conditions in Table 8, the storage conditions for the shortening obtained in Comparative Example 12 were changed from 550 days at 25°C to 240 days at 5°C. The changes in color, the original flavor of the edible oil after storage, and the resulting off-odor are evaluated and shown in Table 8.

[0123] (Reference example 4) The shortening obtained in Comparative Example 12 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 8 as Reference Example 4 and were compared with Examples 39 and 40 and Comparative Examples 12 and 13.

[0124] As is clear from Table 8, the shortening containing an edible oil odor inhibitor (Example 39) showed good evaluations of color change, original flavor of edible oil, and odor degradation even after being stored at 25°C for 550 days. On the other hand, the shortening without an edible oil odor inhibitor (Comparative Example 12) exhibited an odor degradation after storage, resulting in an overall evaluation of D.

[0125] Furthermore, the shortening containing an edible oil odor inhibitor (Example 40) showed good evaluations of color change, original flavor of the edible oil, and odor of deterioration even after being stored at 5°C for 240 days. On the other hand, the shortening without an edible oil odor inhibitor (Comparative Example 13) lost its original flavor and exhibited an odor of deterioration after storage, resulting in an overall evaluation of D.

[0126] (Example 41) Preparation of fats and oils for chocolate According to the formulation in Table 9, the edible oil odor inhibitor from Example 1 was added to cocoa butter, and dehydration was performed to obtain 100 parts by weight of chocolate oil. The color change, original flavor of the edible oil, and odor of the obtained chocolate oil were evaluated after storage at 25°C for 365 days, and the results are shown in Table 9.

[0127] [Table 9]

[0128] (Comparative Example 14) Preparation of fats and oils for chocolate According to the formulation in Table 9, 100 parts by weight of chocolate fat was obtained in the same manner as in Example 41, except that the liquid edible oil odor inhibitor in Example 1 was replaced with water. The results of evaluating the color change, the original flavor of the edible oil, and the odor of deterioration of the obtained chocolate fat after storage at 25°C for 365 days are shown in Table 9.

[0129] (Reference example 5) The results of a sensory evaluation of the chocolate fat obtained in Comparative Example 14, conducted immediately after production and before storage, are shown in Table 9 as Reference Example 5, and were compared with Example 41 and Comparative Example 14.

[0130] As is clear from Table 9, the chocolate fat containing an edible oil odor inhibitor (Example 41) showed good evaluations of color change, original flavor of the edible oil, and odor degradation even after 365 days of storage at 25°C. On the other hand, the chocolate fat without an edible oil odor inhibitor (Comparative Example 14) exhibited an odor degradation after storage, resulting in an overall evaluation of D.

[0131] (Example 42) Preparation of fats and oils for chocolate 100 parts by weight of chocolate fat was obtained in the same manner as in Example 41, except that 99.67 parts by weight of cocoa butter was replaced with a blend of cocoa butter: 73.11 parts by weight, shea stearin: 13.28 parts by weight, palm oil melting point (IV45): 6.64 parts by weight, and palm oil melting point (IV34): 6.64 parts by weight, according to the formulation in Table 9. The results of evaluating the color change, the original flavor of the edible fat, and the off-odor of the obtained chocolate after storage at 25°C for 365 days are shown in Table 9.

[0132] (Comparative Example 15) Preparation of fats and oils for chocolate According to the formulation in Table 9, 100 parts by weight of chocolate fat was obtained in the same manner as in Example 42, except that the liquid edible oil odor inhibitor in Example 1 was replaced with water. The results of evaluating the color change, the original flavor of the edible oil, and the odor of deterioration of the obtained chocolate fat after storage at 25°C for 365 days are shown in Table 9.

[0133] (Reference example 6) The results of a sensory evaluation of the chocolate fat obtained in Comparative Example 15, conducted immediately after production and before storage, are shown in Table 9 as Reference Example 6, and were compared with Example 42 and Comparative Example 15.

[0134] As is clear from Table 9, the chocolate fat containing an edible oil odor inhibitor (Example 42) showed good evaluations of color change, original flavor of the edible oil, and odor degradation even after 365 days of storage at 25°C. On the other hand, the chocolate fat without an edible oil odor inhibitor (Comparative Example 15) exhibited an odor degradation after storage, resulting in an overall evaluation of D.

[0135] (Example 43) Preparation of fats and oils for chocolate 100 parts by weight of chocolate fat was obtained in the same manner as in Example 41, except that cocoa butter was replaced with the medium melting point portion (IV31) of palm transesterified fat according to the formulation in Table 9. The results of evaluating the color change, the original flavor of the edible fat, and the off-odor of the obtained chocolate fat after storage at 25°C for 365 days are shown in Table 9.

[0136] (Comparative Example 16) Preparation of fats and oils for chocolate According to the formulation in Table 9, 100 parts by weight of chocolate fat was obtained in the same manner as in Example 43, except that the liquid edible oil odor inhibitor in Example 1 was replaced with water. The results of evaluating the color change, the original flavor of the edible oil, and the odor of deterioration of the obtained chocolate fat after storage at 25°C for 365 days are shown in Table 9.

[0137] (Reference example 7) The results of a sensory evaluation of the chocolate fat obtained in Comparative Example 16, conducted immediately after production and before storage, are shown in Table 9 as Reference Example 7, and were compared with Example 43 and Comparative Example 16.

[0138] As is clear from Table 9, the chocolate fat containing an edible oil odor inhibitor (Example 43) showed good evaluations of color change, original flavor of the edible oil, and odor degradation even after 365 days of storage at 25°C. On the other hand, the chocolate fat without an edible oil odor inhibitor (Comparative Example 16) exhibited an odor degradation after storage, resulting in an overall evaluation of D.

[0139] (Example 44) Chocolate preparation Following the formulations shown in Table 10, all raw materials were mixed according to standard methods, followed by micronization, 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. The results of evaluating the change in color, the original flavor of the food made with edible oils and fats, and the off-odor are shown in Table 10.

[0140] [Table 10]

[0141] (Comparative Example 17) Chocolate Preparation 100 parts by weight of chocolate was obtained in the same manner as in Example 44, except that the chocolate fat in Example 41 was replaced with the chocolate fat in Comparative Example 14, according to the formulation in Table 10. The changes in color, the original flavor of the food made with edible fats, and the off-odor of spoilage were evaluated after the obtained chocolate was stored at 25°C under light irradiation for 2 days. The results are shown in Table 10.

[0142] (Example 45) Chocolate preparation According to the conditions in Table 10, the storage conditions for the chocolate obtained in Example 44 were changed from 2 days at 25°C under light irradiation to 365 days at 25°C under light shielding. The changes in color after storage, the original flavor of the food using edible oils, and the spoilage odor were evaluated, and the results are shown in Table 10.

[0143] (Comparative Example 18) Chocolate Preparation Table 10 shows the results of evaluating the changes in color, the original flavor of the food using edible oils and fats, and the spoilage odor after storage, following the conditions in Table 10.

[0144] (Reference example 8) The results of a sensory evaluation of the chocolate obtained in Comparative Example 17, conducted immediately after production and before storage, are shown in Table 10 as Reference Example 8, and were compared with Examples 44 and 45 and Comparative Examples 17 and 18.

[0145] As is clear from Table 10, the chocolate containing the edible oil odor inhibitor (Example 44) showed good evaluations of color change, the original flavor of the food (chocolate) made with edible oil, and the odor of deterioration even after being stored for two days at 25°C under light irradiation. On the other hand, the chocolate without the edible oil odor inhibitor (Comparative Example 17) showed an odor of deterioration after storage, and its overall evaluation was D.

[0146] Furthermore, the chocolate containing an edible oil odor inhibitor (Example 45) showed good evaluations regarding color change, the original flavor of the food (chocolate) made with edible oils, and the odor of deterioration even after being stored for 365 days at 25°C under light shielding. On the other hand, the chocolate without an edible oil odor inhibitor (Comparative Example 18) exhibited an odor of deterioration after storage, resulting in an overall evaluation of D.

[0147] (Example 46) Chocolate preparation 100 parts by weight of chocolate was obtained in the same manner as in Example 44, except that the chocolate fat in Example 40 was replaced with the chocolate fat in Example 42, according to the formulation in Table 11. The changes in color, the original flavor of the food made with edible fats, and the off-odor of spoilage were evaluated after the obtained chocolate was stored at 25°C under light irradiation for 2 days. The results are shown in Table 11.

[0148] [Table 11]

[0149] (Comparative Example 19) Chocolate Preparation 100 parts by weight of chocolate was obtained in the same manner as in Example 46, except that the chocolate fat in Example 42 was replaced with the chocolate fat in Comparative Example 15, according to the formulation in Table 11. The changes in color, the original flavor of the food made with edible fats, and the off-odor of spoilage were evaluated after the obtained chocolate was stored at 25°C under light irradiation for 2 days. The results are shown in Table 11.

[0150] (Example 47) Chocolate preparation According to the conditions in Table 11, the storage conditions for the chocolate obtained in Example 46 were changed from 2 days at 25°C under light irradiation to 365 days at 25°C under light shielding. The changes in color after storage, the original flavor of the food using edible oils, and the spoilage odor were evaluated, and the results are shown in Table 11.

[0151] (Comparative Example 20) Chocolate Preparation According to the conditions in Table 11, the storage conditions for the chocolate obtained in Comparative Example 19 were changed from 2 days at 25°C under light irradiation to 365 days at 25°C under light shielding. The changes in color after storage, the original flavor of the food using edible oils, and the spoilage odor were evaluated, and the results are shown in Table 11.

[0152] (Reference example 9) The results of a sensory evaluation of the chocolate obtained in Comparative Example 19, conducted immediately after production and before storage, are shown in Table 11 as Reference Example 9, and were compared with Examples 46 and 47 and Comparative Examples 19 and 20.

[0153] As is clear from Table 11, the chocolate containing the edible oil odor inhibitor (Example 46) showed good evaluations of color change, the original flavor of the food (chocolate) made with edible oil, and the odor of deterioration even after being stored for two days at 25°C under light irradiation. On the other hand, the chocolate without the edible oil odor inhibitor (Comparative Example 19) showed an odor of deterioration after storage, and its overall evaluation was D.

[0154] Furthermore, the chocolate containing an edible oil odor inhibitor (Example 47) showed good evaluations regarding color change, the original flavor of the food (chocolate) made with edible oils, and the odor of deterioration even after being stored for 365 days at 25°C under light shielding. On the other hand, the chocolate without an edible oil odor inhibitor (Comparative Example 20) exhibited an odor of deterioration after storage, resulting in an overall evaluation of D.

[0155] (Example 48) Chocolate preparation 100 parts by weight of chocolate was obtained in the same manner as in Example 44, except that the chocolate fat in Example 41 was replaced with the chocolate fat in Example 43, and tempering treatment was omitted, according to the formulation in Table 12. The color change, the original flavor of the food made with edible fat, and the off-odor of spoilage were evaluated after the obtained chocolate was stored at 25°C under light irradiation for 2 days. The results are shown in Table 12.

[0156] [Table 12]

[0157] (Comparative Example 21) Chocolate Preparation 100 parts by weight of chocolate was obtained in the same manner as in Example 48, except that the chocolate fat in Example 43 was replaced with the chocolate fat in Comparative Example 16, according to the formulation in Table 12. The changes in color, the original flavor of the food made with edible fats, and the off-odor of spoilage were evaluated after the obtained chocolate was stored at 25°C under light irradiation for 2 days. The results are shown in Table 12.

[0158] (Example 49) Chocolate preparation According to the conditions in Table 12, the storage conditions for the chocolate obtained in Example 48 were changed from 2 days at 25°C under light irradiation to 365 days at 25°C under light shielding. The changes in color after storage, the original flavor of the food using edible oils, and the spoilage odor were evaluated, and the results are shown in Table 12.

[0159] (Comparative Example 22) Chocolate Preparation According to the conditions in Table 12, the storage conditions for the chocolate obtained in Comparative Example 21 were changed from 2 days at 25°C under light irradiation to 365 days at 25°C under light shielding. The changes in color after storage, the original flavor of the food using edible oils, and the spoilage odor were evaluated, and the results are shown in Table 12.

[0160] (Reference example 10) The results of a sensory evaluation of the chocolate obtained in Comparative Example 21, conducted immediately after production and before storage, are shown in Table 12 as Reference Example 10, and were compared with Examples 48 and 49 and Comparative Examples 21 and 22.

[0161] As is clear from Table 12, the chocolate containing the edible oil odor inhibitor (Example 48) showed good evaluations of color change, the original flavor of the food (chocolate) made with edible oil, and the odor of deterioration even after being stored for two days at 25°C under light irradiation. On the other hand, the chocolate without the edible oil odor inhibitor (Comparative Example 21) showed an odor of deterioration after storage, and its overall evaluation was D.

[0162] Furthermore, the chocolate containing the edible oil odor inhibitor (Example 49) showed good evaluations regarding color change, the original flavor of the food (chocolate) made with edible oil, and the odor of deterioration even after being stored for 365 days at 25°C under light shielding. On the other hand, the chocolate without the edible oil odor inhibitor (Comparative Example 22) exhibited an odor of deterioration after storage, resulting in an overall evaluation of D.

Claims

1. An odor inhibitor for edible oils and fats, The solid components contained in the mushroom extract are present in 0.05 to 100% by weight of the total edible oil and fat odor inhibitor. The solid content in the mushroom extract is the solid content in the extract obtained by heating a mixture of mushrooms (wet weight) / alkaline water or water (weight ratio) in a ratio of 0.05 to 10 at 100 to 150°C at a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, after which the mushroom extraction residue has been removed. The mushrooms in the aforementioned mixture are immersed in hot water at 70-100°C for 0.2-5 hours before heat treatment, and this is an odor inhibitor for edible oils and fats.

2. The odor inhibitor for edible oils and fats according to claim 1, wherein the mushrooms are at least one selected from the group consisting of enoki mushrooms, maitake mushrooms, tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and button mushrooms.

3. Edible oil containing the edible oil odor inhibitor described in claim 1 or 2, wherein the solid content in the mushroom extract is 0.00002 to 0.03% by weight of the total edible oil.

4. A method for producing an odor inhibitor for edible oils and fats, characterized by immersing mushrooms in hot water at 70 to 100°C for 0.2 to 5 hours before heat treatment, then mixing the mushrooms with alkaline water or water so that the ratio of mushrooms (wet weight) to alkaline water or water (weight ratio) is 0.05 to 10 to obtain a mixture, and then heat-treating the mixture at 100 to 150°C at a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, after which the extracted residue is removed.

5. Mushrooms are immersed in hot water at 70-100°C for 0.2-5 hours before heat treatment. Then, the mushrooms and alkaline water or water are mixed so that the ratio of mushrooms (wet weight) to alkaline water or water (weight ratio) is 0.05-10 to obtain a mixture. This mixture is then heat-treated at 100-150°C at a pressure of 0.05-0.3 MPa for 0.2-5 hours, after which the extracted residue is removed to obtain an odor inhibitor for edible oils and fats. A method for producing edible oil containing an odor inhibitor for edible oil, characterized by mixing the obtained odor inhibitor for edible oil with edible oil such that the solid content in the mushroom extract is 0.00002 to 0.03% by weight of the total edible oil.

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