Degradation odor suppressant for oil-in-water emulsion foods, oil-in-water emulsion foods containing the degradation odor suppressant, and methods for producing the same.
Mushroom extracts heat-treated with oils provide a naturally derived odor inhibitor for oil-in-water emulsions, maintaining flavor and color while effectively reducing storage odors, addressing the limitations of existing additives.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- KANEKA CORP
- Filing Date
- 2021-11-26
- Publication Date
- 2026-07-03
Smart Images
Figure 0007884331000001 
Figure 0007884331000002 
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Abstract
Description
Technical Field
[0001] The present invention relates to a deterioration odor inhibitor used for water-in-oil type emulsified foods.
Background Art
[0002] When water-in-oil type emulsified foods such as whipped cream and mayonnaise are stored under high temperature, light exposure, oxygen exposure, etc., a deterioration odor derived from volatile aldehydes and the like occurs, significantly reducing the quality. For example, even when whipped cream is stored at a low temperature, a deterioration odor occurs due to store lighting and contact with oxygen, reducing the original milk flavor. Also, for mayonnaise, a deterioration odor occurs, worsening the original flavor or enhancing the sour taste.
[0003] Conventionally, natural tocopherol has been used for the purpose of suppressing such a deterioration odor, but there are problems such as tocopherol itself being oxidized and colored during storage, or impairing the original flavor of the food. Also, synthetic antioxidants such as butylhydroxyanisole, dibutylhydroxytoluene, nordihydroguaiaretic acid, etc. have been used, but in recent years, due to the increasing awareness of consumer safety, it is desired not to use these synthetic antioxidants.
[0004] Patent Document 1 discloses a whipped cream containing tocopherol, one or more selected from the group consisting of tea extract, enzyme-treated rutin extract, gallic acid, rosemary extract, a specific amount of gelatin, and oil and fat in order to suppress flavor deterioration by light irradiation.
[0005] However, since the above whipped cream contains tocopherol and tea extract as essential components, the color tone changes and the original flavor of the whipped cream is also impaired. The same applies to enzyme-treated rutin extract, gallic acid, and rosemary extract.
Prior Art Documents
Patent Documents
[0006] [Patent Document 1] Japanese Patent Publication No. 2011-152082 [Overview of the project] [Problems that the invention aims to solve]
[0007] The object of the present invention is to provide a naturally derived odor inhibitor for oil-in-water emulsions that does not cause changes in color due to additives, does not impair the original flavor of oil-in-water emulsions, and can suppress the odor of deterioration of oil-in-water emulsions during storage, as well as oil-in-water emulsions containing the odor inhibitor, and methods for producing the same. [Means for solving the problem]
[0008] 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 to an oil-in-water emulsion food, it is possible to suppress the deterioration odor of the oil-in-water emulsion food during storage without any change in color due to the additive or impairing the original flavor of the oil-in-water emulsion food, thus completing the present invention.
[0009] In other words, the first aspect of the present invention relates to an oil-in-water type emulsion odor inhibitor for food products, wherein the total amount of solids and oils contained in the mushroom extract is 0.013 to 100% by weight of the entire oil-in-water type emulsion odor inhibitor, and the mushroom extract is an extract obtained by heat-treating a mixture in which the ratio of mushrooms (wet weight) to oils (weight ratio) is 0.05 to 10 at 40 to 200°C for 0.1 to 3 hours, after which the mushroom extraction residue is removed.
[0010] In the aforementioned oil-in-water emulsion food odor suppressant, it is preferable that the pressure during heat treatment is 0.001 to 0.3 MPa.
[0011] In the aforementioned oil-in-water type emulsion food odor suppressant, 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, king oyster mushrooms, and button mushrooms.
[0012] The second aspect of the present invention relates to an oil-in-water emulsion food containing the aforementioned odor inhibitor for oil-in-water emulsion foods, wherein the total content of solids and fats contained in the mushroom extract is 0.0002 to 1.5% by weight of the entire oil-in-water emulsion food, calculated on a solids basis.
[0013] The third aspect of the present invention relates to a food product using the oil-in-water emulsion food product.
[0014] The fourth aspect of the present invention relates to a method for producing an odor inhibitor for oil-in-water emulsion foods, characterized by mixing mushrooms and oils and fats in such a ratio of mushrooms (wet weight) to oils and fats (weight ratio) that the mixture is heated at 40 to 200°C for 0.1 to 3 hours, and then removing the mushroom extract residue.
[0015] In the method for producing the oil-in-water emulsion food odor inhibitor, it is preferable that the pressure during the heat treatment is 0.001 to 0.3 MPa.
[0016] The fifth aspect of the present invention relates to a method for producing an oil-in-water emulsion food containing an odor inhibitor, characterized by mixing mushrooms and oils and fats such that the ratio of mushrooms (wet weight) to oils and fats (weight ratio) is 0.05 to 10 to obtain a mixture, heating the mixture at 40 to 200°C for 0.1 to 3 hours, removing the mushroom extract residue to obtain an odor inhibitor for oil-in-water emulsion foods, and then mixing the obtained odor inhibitor with the raw materials of the aqueous and / or oil phases of the oil-in-water emulsion food before homogenization and emulsification, such that the total content of solids and oils contained in the mushroom extract is 0.0002 to 1.5% by weight of the entire oil-in-water emulsion food, and then homogenizing and emulsifying.
[0017] In the method for producing the oil-in-water emulsion food containing an odor suppressant for deterioration of oil-in-water emulsion foods, it is preferable that the pressure during the heat treatment is 0.001 to 0.3 MPa. [Effects of the Invention]
[0018] According to the present invention, it is possible to provide a naturally derived odor inhibitor for oil-in-water emulsions that does not cause changes in color due to additives, does not impair the original flavor of the oil-in-water emulsion, and suppresses the odor of deterioration of oil-in-water emulsions during storage, as well as oil-in-water emulsions containing the odor inhibitor, and methods for producing the same. [Modes for carrying out the invention]
[0019] Embodiments of the present invention will be described in detail below. The odor-suppressing agent for oil-in-water emulsion foods according to this embodiment is an additive used for oil-in-water emulsion foods. By adding this odor-suppressing agent to oil-in-water emulsion foods, it is possible to suppress the odor of deterioration that occurs over time during storage of oil-in-water emulsion foods.
[0020] The odor inhibitor for oil-in-water emulsion foods according to this embodiment includes a mushroom extract obtained by heating a mixture containing mushrooms and oils in a specific mixing ratio at a specific temperature for a specific time, and then removing the extraction residue, which means that the odor inhibitor contains a specific amount of solids and oils contained in the mushroom extract.
[0021] 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 deterioration odor in oil-in-water emulsion foods, the cost of mushroom raw materials, 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.
[0022] The enoki mushroom refers to the Flammulina velutipes species, which is a type of mushroom in the Physalacriaceae family. For example, artificially cultivated white and slender commercially available enoki mushrooms, brown enoki mushrooms obtained by mixing wild and cultivated white enoki mushrooms, wild species, etc. can be used. The commercially available enoki mushrooms are generally edible and easily obtainable.
[0023] The maitake mushroom refers to the Grifola frondosa species, which is a type of mushroom belonging to the genus Grifola in the Meripilaceae family. Related species of maitake mushrooms also include white maitake mushrooms. As the maitake mushroom, either the fruiting body or the mycelium can be used.
[0024] The golden oyster mushroom refers to the Pleurotus cornucopiae var. citrinopileatus species, which is a type of mushroom in the Pleurotaceae family. Natural or artificially cultivated ones can be used.
[0025] The shimeji mushroom refers to the Lyophyllum sykosporum species, Lyophyllum semitale species, Lyophyllum fumosum species, Lyophyllum shimeji species, Lyophyllum decastes species, Lyophyllum cnnatum species belonging to the genus Lyophyllum, and the Hypsizigus marmoreus species belonging to the genus Hypsizygus. Natural or artificially cultivated ones can be used.
[0026] The shiitake mushroom refers to the Lentinula edodes species, which is a type of mushroom in the genus Lentinula of the family Tricholomataceae. Natural or artificially cultivated ones can be used.
[0027] The aforementioned king oyster mushroom refers to Pleurotus eryngii, a species of mushroom belonging to the genus Pleurotus in the family Pleurotaceae. Both wild and artificially cultivated varieties can be used.
[0028] The aforementioned mushroom is a species of mushroom belonging to the genus Agaricus in the family Agaricaceae. The mushroom variety is not particularly limited; examples include white, off-white, cream, and brown varieties of Agaricus bisporus, and Agaricus bitorquis, all of which can be used. Both wild and artificially cultivated mushrooms can be used.
[0029] The oils and fats used to obtain the mushroom extracts are not particularly limited as long as they are edible, and vegetable oils, animal oils, edible refined processed oils, etc., can be used. Specifically, examples include vegetable oils such as safflower oil, high oleic safflower oil, walnut oil, sunflower oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high oleic rapeseed oil, soybean oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, coconut oil, palm oil, palm kernel oil, cocoa butter, and shea butter; animal oils such as fish oil, beef tallow, lard, and milk fat; medium-chain triglycerides; transesterified oils made from these oils and fats; and hydrogenated oils, fractionated oils, and mixed oils made from these oils and fats. At least one selected from this group of oils and fats can be used. From the viewpoint of suppressing the deterioration odor of oil-in-water emulsion foods, it is preferable to use at least one selected from the group consisting of high-oleic safflower oil, high-oleic sunflower oil, cottonseed oil, rapeseed oil, and high-oleic canola oil.
[0030] The extraction solvent may contain other substances besides oils and fats, such as water, ethanol, or emulsifiers, as long as it does not impair the effects of the present invention.
[0031] In the mixture used during the heat treatment, the ratio of mushrooms (wet weight) to oil (weight ratio) is preferably 0.05 to 10, more preferably 0.08 to 5, and even more preferably 0.14 to 1. If the weight ratio is less than 0.05, the effect of suppressing deterioration odor in oil-in-water emulsion foods may not be sufficiently obtained. Also, if the weight ratio exceeds 10, the extraction efficiency may decrease, and the manufacturing cost of the deterioration odor suppressant for oil-in-water emulsion foods may increase. Here, the weight of the mushrooms is the wet weight, but the mushrooms used may be fresh or dried. However, when dried mushrooms are used, the weight ratio is calculated using the wet weight of the mushrooms in their fresh state, not the weight of the dried mushrooms.
[0032] The mixture of mushrooms and oil is preferably heat-treated at a specific temperature for a specific duration. The heat treatment temperature is preferably 40 to 200°C, more preferably 80 to 150°C, even more preferably 100 to 130°C, and particularly preferably 105 to 125°C. If the heat treatment temperature is lower than 40°C, the extraction efficiency may be poor, or the effect of suppressing deterioration odors in oil-in-water emulsion foods may not be sufficiently obtained. Furthermore, if the heat treatment temperature exceeds 200°C, special pressurized equipment may be required, which may complicate the extraction method.
[0033] The heating time is preferably 0.1 to 3 hours, more preferably 0.5 to 3 hours, and even more preferably 0.8 to 1.8 hours. If the heating time is shorter than 0.1 hours, the extraction efficiency may be poor, or the effect of suppressing off-odor deterioration in oil-in-water emulsion foods may not be sufficiently obtained. Also, if the heating time exceeds 3 hours, the effect of suppressing off-odor deterioration in oil-in-water emulsion foods may plateau despite the time required for extraction, resulting in poor extraction efficiency.
[0034] From the viewpoint of further improving extraction efficiency, it is preferable to apply pressure when performing the heat treatment. Specifically, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa, and more preferably 0.1 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.
[0035] After the heat treatment is completed, the mushroom extract can be obtained by removing the mushroom extraction residue, and can be used as is as an odor suppressant for oil-in-water emulsion foods. The method for removing the extraction residue is not particularly limited, but examples include filtration, centrifugation, sedimentation, and pressing.
[0036] While dehydration is not essential for using the mushroom extract, from which the aforementioned extraction residue has been removed, as an odor inhibitor for oil-in-water emulsion foods, dehydration is preferable from the viewpoint of preservation. Examples of dehydration methods include vacuum drying, centrifugation, and heat separation.
[0037] The form of the oil-in-water type emulsion odor inhibitor for food products is not particularly limited, and may be the mushroom extract itself, i.e., a mixture of the solids contained in the extract and the oil / fat used as the extraction solvent, or it may be a dilution of the extract. The solvent used for dilution may be an oil / fat or a solvent other than an oil / fat, and examples of solvents other than oil / fat include ethanol and propylene glycol.
[0038] Furthermore, the form of the oil-in-water emulsion food odor inhibitor may be a solid obtained by solidifying 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, and oils and fats that are solid at room temperature.
[0039] From the viewpoint of ease of measurement and handling, the oil-in-water type emulsion food odor suppressant is preferably in liquid form.
[0040] The oil-in-water type emulsion food odor inhibitor may, regardless of its form, further contain other components besides the solids and fats contained in the mushroom extract. Such other components are not particularly limited as long as they do not hinder the effects of the invention, and include solvents other than fats and oils, alcoholic beverages, plant and animal extracts (excluding the mushroom extract), sugars, salts, seasonings, spices, flavorings, colorings, antioxidants, emulsifiers, water, and the like.
[0041] The aforementioned oil-in-water emulsion odor inhibitor, when added to an oil-in-water emulsion, can suppress the deterioration odor that occurs over time during storage of the oil-in-water emulsion, specifically the deterioration odor of oils and fats caused by the oxidation of oils and fats in the food. The oil-in-water emulsion constitutes one embodiment of the present invention.
[0042] The aforementioned oil-in-water type emulsion odor inhibitor contains solids contained in the mushroom extract and oils and fats which are extraction solvents. From the viewpoint of the odor inhibitory effect on oil-in-water type emulsions, the content of these solids is preferably 0.013 to 100% by weight, more preferably 1 to 100% by weight, and even more preferably 20 to 100% by weight, in terms of solids, of the total amount of the oil-in-water type emulsion odor inhibitor.
[0043] Specific examples of the oil-in-water emulsion food mentioned above are not limited to, but include, for example, whipped cream and whipped cream made by whipping whipped cream; creams to be mixed into confectionery or bread; cooking creams; beverage creams; mayonnaise; flour paste; dairy products such as ice cream, yogurt, milk beverages, condensed milk and cream cheese; and soy milk.
[0044] In the oil-in-water emulsion food described above, the total content of solids and fats contained in the mushroom extract is preferably 0.0002 to 1.5% by weight of the total oil-in-water emulsion food, more preferably 0.005 to 1% by weight, even more preferably 0.01 to 0.8% by weight, and particularly preferably 0.02 to 0.2% by weight. If the content is less than 0.0002% by weight, the odor-suppressing effect on the oil-in-water emulsion food may not be sufficiently obtained. If it is more than 1.5% by weight, the odor-suppressing effect on the oil-in-water emulsion food may plateau, or the flavor of the mushrooms, which are the raw materials for the odor-suppressing agent for oil-in-water emulsion food, may be imparted to the oil-in-water emulsion food.
[0045] When the mushroom extract is an enoki mushroom extract, the total content of solids and oils contained in the enoki mushroom extract is preferably 0.0002 to 1.5% by weight, more preferably 0.005 to 1% by weight, even more preferably 0.01 to 0.8% by weight, and particularly preferably 0.02 to 0.2% by weight, of the total oil-in-water emulsion food.
[0046] If the mushroom extract is a maitake mushroom extract, it is preferable that the total content of solids and oils in the maitake mushroom extract be 0.0002 to 1.4% by weight of the entire oil-in-water emulsion food.
[0047] When the mushroom extract is a Tamogitake extract, it is preferable that the total content of solids and oils in the Tamogitake extract be 0.0002 to 1.5% by weight of the entire oil-in-water emulsion food.
[0048] If the mushroom extract is a Shimeji mushroom extract, it is preferable that the total content of solids and oils in the Shimeji mushroom extract be 0.0003 to 1.5% by weight of the entire oil-in-water emulsion food.
[0049] If the mushroom extract is a shiitake mushroom extract, it is preferable that the total amount of solids and oils contained in the shiitake mushroom extract be 0.0003 to 1.4% by weight of the entire oil-in-water emulsion food.
[0050] If the mushroom extract is an eryngii mushroom extract, it is preferable that the total content of solids and oils contained in the eryngii mushroom extract be 0.0003 to 1.5% by weight of the entire oil-in-water emulsion food.
[0051] If the mushroom extract is a mushroom extract, it is preferable that the total content of solids and oils in the mushroom extract be 0.0002 to 1.4% by weight of the entire oil-in-water emulsion food.
[0052] One aspect of the present invention relates to a food product that uses the oil-in-water emulsion food product as a raw material. This food product can also enjoy the effects of the present invention. Examples of foods that use the oil-in-water emulsion food product as a raw material include: confectionery or bread made using a cream for confectionery or bread making; stews, soups and white sauces made using cooking cream; dairy products that are oil-in-water emulsions, such as ice cream, yogurt, milk beverages, condensed milk and cream cheese; beverages such as coffee beverages, cocoa beverages, shakes, drinkable yogurt and smoothies made using drinking cream; and sauces made using mayonnaise.
[0053] The method for producing the oil-in-water emulsion food 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 40 to 200°C for 0.1 to 3 hours, and then the mushroom extract residue is removed to obtain a mushroom extract, which can be used as is, diluted, or solidified as the oil-in-water emulsion food odor inhibitor of the present invention. It is preferable to cool the mixture to 5 to 50°C before and after removing the mushroom extract residue.
[0054] From the viewpoint of further improving extraction efficiency, the pressure during the heat treatment is preferably 0.001 to 0.3 MPa, and more preferably 0.1 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.
[0055] The following is an example of a method for producing an oil-in-water emulsion food containing an odor inhibitor for oil-in-water emulsion foods according to the present invention. First, the odor inhibitor for oil-in-water emulsion foods is mixed with the raw materials of the aqueous and / or oil phases of the oil-in-water emulsion food before homogenization and emulsification, such that the total content of solids and oils contained in the mushroom extract is 0.0002 to 1.5% by weight of the entire oil-in-water emulsion food, in terms of solid content. Then, the mixture is homogenized and emulsified. The odor inhibitor for oil-in-water emulsion foods may also be added after homogenization.
[0056] The method of using the aforementioned oil-in-water emulsion food as a raw material in food is not particularly limited and can be done according to conventional methods. For example, the oil-in-water emulsion food may be added to and mixed with other food ingredients during or after the production of the food. [Examples]
[0057] 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.
[0058] The raw materials used in the examples and comparative examples are as follows: 1) Palm kernel oil manufactured by Kaneka Corporation (elevated melting point: 27°C) 2) Kaneka Corporation's "Hydrogenated Palm Kernel Oil" (Elevated melting point: 40℃) 3) Kaneka Corporation's "Palm Oil Melting Point Section" (Elevated melting point: 27°C) 4) Palm Olein manufactured by Kaneka Corporation 5) Yelkin TS manufactured by ADM Co., Ltd. 6) "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. 7) Yotsuba Skim Milk Powder manufactured by Yotsuba Dairy Co., Ltd. 8) Casein SPRAY manufactured by Nippon Shinyaku Co., Ltd. 9) HILMAR Lactose "HILMAR FINE GRADE" 10) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. 11) "Guapack PF-20" manufactured by DSP Gokyo Food & Chemical Co., Ltd. 12) ARCHER DANIELS MIDLAND "Novazan 200" 13) "VIANDEX-BH(DE8-9)" manufactured by Showa Sangyo Co., Ltd. 14) Meiji Tokachi Fresh Cream 47 (manufactured by Meiji Co., Ltd.) 15) Kaneka Corporation's "Rapeseed Oil" 16) Liquid egg yolk manufactured by Ito Chicken Egg Co., Ltd. 17) "Mizkan Grain Vinegar" manufactured by Mizkan Holdings Co., Ltd. 18) "Hakatanoshio" manufactured by Hakata Salt Industry Co., Ltd. 19) Beta-carotene suspension manufactured by Glico Nutrition Foods Co., Ltd. 20) "Fine Snow" manufactured by Joetsu Starch Co., Ltd. 21) Miragel 463, manufactured by Tate & Lyle Food & Ingredients America. 22) "Ceolus RC-N81" manufactured by Asahi Kasei Corporation 23) "Milk Flavor" manufactured by Riken Fragrance Co., Ltd. 24) "Custard Flavor" manufactured by Nagaoka Fragrance Co., Ltd. 25) "Sun Syrup" manufactured by Nippon Cornstarch Co., Ltd. 26) Condensed milk preparations manufactured by National Foods. 27) Kewpie Corporation's "Sweetened Frozen Egg Yolk 20" 28) "Refined White Sugar" manufactured by Fuji Nippon Sugar Co., Ltd. 29) "Milk for Bread Lovers" manufactured by Kaneka Corporation 30) Kikkoman Corporation's "Delicious Unsweetened Soy Milk"
[0059] <Evaluation of oil-in-water emulsion foods> After manufacturing each oil-in-water emulsion food obtained in the examples and comparative examples, the products were stored under predetermined conditions, and then evaluated by 10 skilled panelists. The average of these evaluation scores was used as the sensory evaluation. The evaluation criteria were as follows:
[0060] (Changes in color tone) Comparison with oil-in-water emulsion foods immediately after manufacturing (Reference Examples 1-9) without the addition of an odor suppressant for deterioration in oil-in-water emulsion foods. 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.
[0061] (The original flavor of oil-in-water emulsion foods) Comparison with oil-in-water emulsion foods immediately after manufacturing (Reference Examples 1-9) without the addition of an odor suppressant for deterioration in oil-in-water emulsion foods. 5 points: Equivalent to the reference example, and the original flavor of the oil-in-water emulsion is clearly discernible. 4 points: Slightly inferior to the reference example, but the original flavor of oil-in-water emulsions can be felt. 3 points: It is inferior to the reference example, and the original flavor of the oil-in-water emulsion 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 the oil-in-water emulsion is not very noticeable. 1 point: It is significantly worse than the example, and the original flavor of the oil-in-water emulsion is completely absent.
[0062] (Deterioration odor) Comparison with oil-in-water emulsion foods immediately after manufacturing (Reference Examples 1-9) without the addition of an odor suppressant for deterioration in oil-in-water emulsion foods. 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.
[0063] (comprehensive evaluation) An overall evaluation was conducted based on the results of assessments of color changes, the original flavor of oil-in-water emulsion foods, and off-flavors. 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, original flavor of oil-in-water emulsion, and off-flavor evaluation. B: Products where the evaluation of color change, the original flavor of the oil-in-water emulsion, and the off-flavor are all between 3.5 and 5.0 points, and at least one product has an evaluation between 3.5 and 4.0 points. C: The evaluation of color change, the original flavor of the oil-in-water emulsion food, and the off-flavor 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: Products where the evaluation of color change, the original flavor of the oil-in-water emulsion, and the off-flavor are all between 2.0 and 5.0 points, and at least one product has an evaluation between 2.0 and 3.0 points. E: Products with at least one score below 2.0 in the evaluation of color change, original flavor of oil-in-water emulsion products, and off-flavor.
[0064] (Example 1) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, 25 parts by weight of commercially available enoki mushrooms (fruiting bodies) were cut, and 100 parts by weight of rapeseed oil were added to create a mixture with a mushroom (wet weight) / oil (weight ratio) of 0.25. This mixture was held at 120°C under a pressure of 0.2 MPa for 1.0 hour, after which the extraction residue was filtered off, the filtrate was dehydrated, and the mixture was pouch-packaged at 75°C. The mixture was then cooled to 5°C in a chiller water tank to obtain enoki mushroom extract. This enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0065] [Table 1]
[0066] (Example 2) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the mushroom / oil (weight ratio) was changed from 0.25 to 0.05, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0067] (Example 3) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the mushroom / oil (weight ratio) was changed from 0.25 to 1.0, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0068] (Example 4) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the mushroom / oil (weight ratio) was changed from 0.25 to 8.0, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0069] (Example 5) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 40°C, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and fats contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0070] (Example 6) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 80°C, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0071] (Example 7) Preparation of an odor suppressant for oil-in-water emulsion foods 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 120°C to 150°C and the extraction time from 1.0 hour to 0.5 hours. The resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0072] (Example 8) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the type of oil / fat was changed from rapeseed oil to high-oleic sunflower oil, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0073] (Example 9) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the type of oil / fat was changed from rapeseed oil to medium-chain triglyceride. The resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0074] (Example 10) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the extraction pressure was changed from 0.2 MPa to 0 MPa. The resulting enoki mushroom extract was then used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0075] (Example 11) Preparation of an odor suppressant for oil-in-water emulsion foods 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 1.0 hour to 0.5 hours. The resulting enoki mushroom extract was then used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0076] (Example 12) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, extraction was performed in the same manner as in Example 1, except that the extraction time was changed from 1.0 hour to 2.0 hours. The resulting enoki mushroom extract was then used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the enoki mushroom extract in the oil-in-water emulsion food odor inhibitor was 100% by weight.
[0077] (Example 13) Preparation of an odor suppressant for oil-in-water emulsion foods 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 maitake mushrooms, and the resulting maitake extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the maitake extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0078] (Example 14) Preparation of an odor suppressant for oil-in-water emulsion foods 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 an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the oyster mushroom extract in the oil-in-water emulsion food odor inhibitor was 100% by weight.
[0079] (Example 15) Preparation of an odor suppressant for oil-in-water emulsion foods 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 shiitake mushrooms, and the resulting shiitake extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils contained in the shiitake extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0080] (Example 16) Preparation of an odor suppressant for oil-in-water emulsion foods 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 an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the king oyster mushroom extract in the oil-in-water emulsion odor inhibitor was 100% by weight.
[0081] (Example 17) Preparation of an odor suppressant for oil-in-water emulsion foods 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 an odor inhibitor for oil-in-water emulsion foods. The total content of solids and fats contained in the mushroom extract in the entire oil-in-water emulsion odor inhibitor was 100% by weight.
[0082] (Example 18) Preparation of an odor suppressant for oil-in-water emulsion foods 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 buna shimeji mushrooms, and the resulting shimeji extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and oils in the shimeji extract in the oil-in-water emulsion food odor inhibitor was 100% by weight.
[0083] (Comparative Example 1) Preparation of an odor suppressant for oil-in-water emulsion foods According to Table 1, extraction was carried out in the same manner as in Example 1, except that the extraction temperature was changed from 120°C to 25°C, and the resulting enoki mushroom extract itself was used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and fats contained in the enoki mushroom extract in the odor inhibitor for oil-in-water emulsion foods was 100% by weight.
[0084] (Comparative Example 2) Preparation of an odor suppressant for oil-in-water emulsion foods 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 1.0 hour to 0.02 hours. The resulting enoki mushroom extract was then used as an odor inhibitor for oil-in-water emulsion foods. The total content of solids and fats in the enoki mushroom extract in the oil-in-water emulsion food odor inhibitor was 100% by weight.
[0085] (Example 19) Preparation of whipped cream Following the formulations in Table 2, the oil phase containing the oil-in-water emulsion food degradation odor inhibitor of Example 1 and the aqueous phase were prepared separately. The aqueous phase was heated to 60°C while being stirred, and then the oil phase, which had been heated to 65°C, was mixed in. After pre-emulsification for 20 minutes, the mixture was atomized using a high-speed rotary emulsifier (M-Technique Co., Ltd. "Creamix") at a rotational speed of 31.4 m / s, and then further processed using a high-pressure homogenizer at a pressure of 2 MPa for the first stage and 1 MPa for the second stage. Subsequently, the mixture was preheated to 90°C using a plate heater, then sterilized at 142°C for 4 seconds using a UHT sterilizer (steam injection), and then cooled to 60°C using a plate cooler. The mixture was again processed using a high-pressure homogenizer at a pressure of 6 MPa in the first stage and 2 MPa in the second stage. After that, it was cooled to 5°C using a plate cooler, filled into containers, and stored in a refrigerator at 5°C for 48 hours to obtain 100 parts by weight of an oil-in-water emulsion fat composition.
[0086] Add 400g of granulated sugar to 4kg of the obtained oil-in-water emulsion fat composition in a bowl and stir at high speed (6.3S) using a Kanto mixer (CS type 20, manufactured by Kanto Mixing Machine Industry Co., Ltd.). -1 Whipped cream was prepared by whipping with a 3D printer to achieve a maximum load of 0.30 N. The whipped cream was filled into 50 mL transparent plastic containers and irradiated with light at 10,000 Lx at 5°C for 2 days. The results of evaluating the change in color of the whipped cream, the original flavor of the oil-in-water emulsion food, and the off-odor are shown in Table 2.
[0087] [Table 2]
[0088] (Examples 20 and 21, Comparative Example 3) Preparation of whipped cream Except for changing the amount of oil-in-water emulsion food odor inhibitor in Example 1 (0.10 parts by weight) to 0.01 parts by weight (Example 20), 1.0 part by weight (Example 21), or none (Comparative Example 3) according to the formulation in Table 2, and adjusting the total amount with palm kernel oil, 100 parts by weight of the oil-in-water emulsion fat composition was prepared in the same manner as in Example 19 and whipped to obtain whipped cream. The results of evaluating the change in color, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after irradiating the obtained whipped cream with light for two days are shown in Table 2.
[0089] (Examples 22-24) Preparation of whipped cream Except for changing the oil-in-water emulsion odor inhibitor for oil-in-water emulsion foods in Example 1 to the oil-in-water emulsion odor inhibitor for oil-in-water emulsion foods in Example 2 (Example 22), the oil-in-water emulsion odor inhibitor for oil-in-water emulsion foods in Example 3 (Example 23), or the oil-in-water emulsion odor inhibitor for oil-in-water emulsion foods in Example 4 (Example 24), 100 parts by weight of the oil-in-water emulsion fat composition was prepared in the same manner as in Example 19 and whipped to obtain whipped cream. The results of evaluating the change in color, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after irradiating the obtained whipped cream with light at 5°C for 2 days are shown in Table 2.
[0090] (Reference example 1) The results of a sensory evaluation of the whipped cream obtained in Comparative Example 3, performed immediately after production and before light irradiation, are shown in Table 2 as Reference Example 1 and were compared with Examples 19-24 and Comparative Example 3.
[0091] As is clear from Table 2, the whipped creams (Examples 19-24) in which the total content of solids and fats contained in the mushroom extracts was in the range of 0.0002-1.5% by weight of the total whipped cream all showed good evaluations of color change, the original flavor of oil-in-water emulsion foods, and off-odor after being exposed to light at 5°C for 2 days.
[0092] On the other hand, the whipped cream (Comparative Example 3) that did not contain an odor suppressant for oil-in-water emulsion foods lost its original flavor after exposure to light, and an odor of deterioration was detected, resulting in an overall evaluation of E.
[0093] Furthermore, whipped creams (Examples 19-24) containing an odor inhibitor for oil-in-water emulsion foods obtained from a mixture in which the weight ratio of mushrooms (enokitake) to oil was in the range of 0.05-10 all showed good evaluations of color change, the original flavor of the oil-in-water emulsion food, and odor degradation after being exposed to light at 5°C for 2 days.
[0094] (Examples 25-29, Comparative Example 4) Preparation of whipped cream In accordance with Table 3, 100 parts by weight of an oil-in-water emulsion oil and fat composition was prepared in the same manner as in Example 19, except that the oil-in-water emulsion oil and fat composition of Example 1 was changed to the oil-in-water emulsion oil and fat composition of Example 5 (Example 25), the oil-in-water emulsion oil and fat composition of Example 6 (Example 26), the oil-in-water emulsion oil and fat composition of Example 7 (Example 27), the oil-in-water emulsion oil and fat composition of Example 8 (Example 28), the oil-in-water emulsion oil and fat composition of Example 9 (Example 29), or the oil-in-water emulsion oil and fat composition of Comparative Example 1 (Comparative Example 4). This composition was then whipped to obtain whipped cream. The results of evaluating the change in color, the original flavor of the oil-in-water emulsion food, and the odor of deterioration of the obtained whipped cream after irradiation with light at 5°C for 2 days are shown in Table 3.
[0095] [Table 3]
[0096] As is clear from Table 3, the whipped creams (Examples 19, 25-29) containing the oil-in-water emulsion odor inhibitor, which were heated at 40-200°C for 0.1-3 hours during extraction, all showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration after being exposed to light at 5°C for 2 days.
[0097] On the other hand, whipped cream (Comparative Example 4) containing an oil-in-water emulsion food odor suppressant used at a low heating temperature of 25°C during extraction showed a loss of the original flavor of the oil-in-water emulsion food after exposure to light, resulting in an overall evaluation of E.
[0098] Furthermore, whipped cream (Example 28) containing a high-oleic sunflower oil-based oil-in-water emulsion odor inhibitor (Example 8) as the extraction solvent, and whipped cream (Example 29) containing a medium-chain triglyceride-based oil-in-water emulsion odor inhibitor (Example 9) as the extraction solvent, all showed good results in terms of color change after 2 days of light exposure at 5°C, the original flavor of the oil-in-water emulsion, and the evaluation of the odor after degradation, similar to whipped cream (Example 19) containing a rapeseed oil-based oil-in-water emulsion odor inhibitor (Example 1) prepared under similar conditions. The overall evaluation was A.
[0099] (Example 30) Preparation of whipped cream According to Table 4, 100 parts by weight of an oil-in-water emulsion fat composition was prepared in the same manner as in Example 19, except that the oil-in-water emulsion food odor inhibitor in Example 1 was replaced with the oil-in-water emulsion food odor inhibitor in Example 10 (Example 30), and the mixture was whipped to obtain whipped cream. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after irradiating the obtained whipped cream with light at 5°C for 2 days are shown in Table 4.
[0100] [Table 4]
[0101] As is clear from Table 4, both the whipped cream (Example 19) containing the oil-in-water emulsion odor inhibitor (Example 1) prepared at a heat treatment pressure of 0.2 MPa during its preparation, and the whipped cream (Example 30) containing the oil-in-water emulsion odor inhibitor (Example 10) prepared at a pressure of 0 MPa, showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration after being exposed to light at 5°C for two days. In particular, the whipped cream (Example 19) containing the oil-in-water emulsion odor inhibitor (Example 1) at a pressure in the range of 0.001 to 0.3 MPa received an overall evaluation of A, indicating a more favorable result.
[0102] (Examples 31 and 32, Comparative Example 5) Preparation of whipped cream In accordance with Table 4, 100 parts by weight of an oil-in-water emulsion fat composition was prepared in the same manner as in Example 19, except that the oil-in-water emulsion fat suppressant in Example 1 was replaced with the oil-in-water emulsion fat suppressant in Example 11 (Example 31), the oil-in-water emulsion fat suppressant in Example 12 (Example 32), or the oil-in-water emulsion fat suppressant in Comparative Example 2 (Comparative Example 5). This composition was then whipped to obtain whipped cream. Table 4 shows the results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after irradiating the obtained whipped cream with light at 5°C for 2 days.
[0103] As is clear from Table 4, the whipped creams (Examples 19, 31, and 32) containing oil-in-water emulsion odor inhibitors for food degradation (Examples 1, 11, and 12) with extraction times in the range of 0.1 to 3 hours during preparation all showed good results in terms of color change, the original flavor of the oil-in-water emulsion, and the evaluation of odor degradation after 2 days of light irradiation at 5°C. In particular, the whipped cream (Example 19) containing the oil-in-water emulsion odor inhibitor (Example 1) with an extraction time in the range of 0.8 to 1.8 hours received an overall evaluation of A, indicating a more favorable result.
[0104] On the other hand, whipped cream (Comparative Example 5) containing an oil-in-water emulsion odor inhibitor for food degradation (Comparative Example 2) with a short extraction time of 0.02 hours during its preparation showed a loss of the original flavor of the oil-in-water emulsion after exposure to light, resulting in a noticeable odor of degradation and an overall evaluation of D.
[0105] (Examples 33-38) Preparation of whipped cream In accordance with Table 5, 100 parts by weight of an oil-in-water emulsion fat composition was prepared in the same manner as in Example 19, except that the oil-in-water emulsion food odor inhibitor in Example 1 was replaced with the oil-in-water emulsion food odor inhibitor in Example 13 (Example 33), the oil-in-water emulsion food odor inhibitor in Example 14 (Example 34), the oil-in-water emulsion food odor inhibitor in Example 15 (Example 35), the oil-in-water emulsion food odor inhibitor in Example 16 (Example 36), the oil-in-water emulsion food odor inhibitor in Example 17 (Example 37), or the oil-in-water emulsion food odor inhibitor in Example 18 (Example 38). This composition was then whipped to obtain whipped cream. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after irradiating the obtained whipped cream with light at 5°C for 2 days are shown in Table 5.
[0106] [Table 5]
[0107] As is clear from Table 5, the whipped creams (Examples 19, 33-38) containing an oil-in-water emulsion odor inhibitor extracted from one mushroom selected from the group consisting of enoki, maitake, tamogitake, shimeji, shiitake, eringi, and button mushrooms all showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration after being exposed to light at 5°C for two days. In particular, the whipped cream (Example 19) containing an oil-in-water emulsion odor inhibitor extracted from enoki mushrooms received an overall evaluation of A, which is extremely good.
[0108] (Example 39) Preparation of whipped compound cream According to the formulation in Table 6, 50 parts by weight of an oil-in-water emulsion fat composition was prepared in the same manner as in Example 19. 50 parts by weight of the obtained oil-in-water emulsion fat composition and 50 parts by weight of fresh cream were blended to prepare 100 parts by weight of compound cream, which was whipped in the same manner as in Example 19 to obtain whipped compound cream. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the off-odor of the obtained whipped compound cream after irradiation with light at 5°C for 2 days are shown in Table 6.
[0109] [Table 6]
[0110] (Comparative Example 6) Preparation of Whipped Compound Cream According to Table 6, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 39, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was not included and the total amount was adjusted with palm kernel oil. This composition was then blended with fresh cream to produce 100 parts by weight of compound cream, which was then whipped to obtain whipped compound cream. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after irradiating the obtained whipped compound cream with light at 5°C for 2 days are shown in Table 6.
[0111] (Reference example 2) The results of a sensory evaluation of the whipped compound cream obtained in Comparative Example 6, performed immediately after production and before light irradiation, are shown in Table 6 as Reference Example 2 and were compared with Example 39 and Comparative Example 6.
[0112] As is clear from Table 6, the whipped compound (Example 39) with added oil-in-water emulsion odor inhibitor showed good results in terms of color change, the original flavor of the oil-in-water emulsion, and the evaluation of the odor after exposure to light at 5°C for two days. On the other hand, the whipped compound cream (Comparative Example 6) without the oil-in-water emulsion odor inhibitor showed a loss of the original flavor of the oil-in-water emulsion and a noticeable odor after exposure to light, resulting in an overall evaluation of E.
[0113] (Example 40) Preparation of whipped cream According to Table 7, 0.1 parts by weight of the oil-in-water emulsion food odor inhibitor from Example 1 was blended with 99.9 parts by weight of fresh cream, and whipped in the same manner as in Example 19 to obtain 100 parts by weight of whipped fresh cream. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration of the obtained whipped fresh cream after irradiation with light at 5°C for 2 days are shown in Table 7.
[0114] [Table 7]
[0115] (Comparative Example 7) Preparation of whipped cream 100 parts by weight of whipped cream was obtained in the same manner as in Example 40, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was not added, according to the formulation in Table 7. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration of the obtained whipped cream after irradiation with light at 5°C for 2 days are shown in Table 7.
[0116] (Reference example 3) The results of a sensory evaluation of the whipped cream obtained in Comparative Example 7, performed immediately after production and before light irradiation, are shown in Table 7 as Reference Example 3, and were compared with Example 40 and Comparative Example 7.
[0117] As is clear from Table 7, the fresh cream (Example 40) to which the oil-in-water emulsion odor inhibitor was added showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration after being exposed to light at 5°C for two days. On the other hand, the whipped fresh cream (Comparative Example 7) without the oil-in-water emulsion odor inhibitor was found to have lost its original flavor and had an odor of deterioration after being exposed to light, resulting in an overall evaluation of E.
[0118] (Example 41) Preparation of Mayonnaise According to the formulation in Table 8, the raw materials for the aqueous phase were placed in a mixer bowl and mixed at low speed using a Hobart mixer (Hobart Japan Co., Ltd. "N-50") until uniform. Then, rapeseed oil containing the oil-in-water emulsion food odor inhibitor from Example 1 was added in small amounts, and finally, the mixture was stirred at high speed to obtain 100 parts by weight of mayonnaise. 40 g of the obtained mayonnaise was filled into a transparent plastic container (50 mL capacity) and stored at 5°C for 60 days. The results of the evaluation of the change in color, the original flavor of the oil-in-water emulsion food, and the odor of deterioration are shown in Table 8.
[0119] [Table 8]
[0120] (Comparative Example 8) Preparation of Mayonnaise Following the formulation shown in Table 8, 100 parts by weight of mayonnaise was obtained in the same manner as in Example 41, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was omitted and the total amount was adjusted with rapeseed oil. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after storing the obtained mayonnaise at 5°C for 60 days are shown in Table 8.
[0121] (Reference example 4) The mayonnaise obtained in Comparative Example 8 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 Example 41 and Comparative Example 8.
[0122] As is clear from Table 8, the mayonnaise containing the oil-in-water emulsion odor inhibitor (Example 41) showed good results in terms of color change, the original flavor of the oil-in-water emulsion, and the evaluation of the odor of deterioration even after being stored at 5°C for 60 days. On the other hand, the mayonnaise without the oil-in-water emulsion odor inhibitor (Comparative Example 8) showed a loss of the original flavor of the oil-in-water emulsion after storage, with increased acidity and a noticeable odor of deterioration, resulting in an overall evaluation of E.
[0123] (Example 42) Preparation of flower paste Following the formulation shown in Table 9, the mixture was heated to 50°C while stirring to ensure uniformity of the water phase ingredients. The oil phase containing the oil-in-water emulsion food odor inhibitor from Example 1, which had been temperature-controlled to 60°C, was then added and the mixture was thoroughly stirred to pre-emulsify it. Subsequently, the mixture was emulsified using a homogenizer (manufactured by Izumi Food Machinery Co., Ltd.) at a pressure of 5 MPa. The resulting emulsion was sterilized at 72°C for 5 minutes using a Conserm scraping heat exchanger (manufactured by Alfa Laval), then cooled to 60°C and filled into pillow bags. The mixture was then cooled to below room temperature with 5°C cold water to obtain 100 parts by weight of flower paste. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after storing the obtained flower paste at 5°C for 300 days are shown in Table 9.
[0124] [Table 9]
[0125] (Comparative Example 9) Preparation of flower paste Following the formulation shown in Table 9, 100 parts by weight of flower paste was obtained in the same manner as in Example 42, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was omitted and the total volume was adjusted with rapeseed oil. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after storing the obtained flower paste at 5°C for 300 days are shown in Table 9.
[0126] (Reference example 5) The flower paste obtained in Comparative Example 9 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 9 as Reference Example 5 and were compared with Example 42 and Comparative Example 9.
[0127] As is clear from Table 9, the flower paste containing the oil-in-water emulsion odor inhibitor (Example 42) showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration even after being stored at 5°C for 300 days. On the other hand, the flower paste without the oil-in-water emulsion odor inhibitor (Comparative Example 9) lost the original flavor of the oil-in-water emulsion after storage, and an odor of deterioration was also detected, resulting in an overall evaluation of E.
[0128] (Example 43) Making ice cream Following the formulation in Table 10, the mixture was heated to 60°C while stirring to ensure uniformity of the raw materials in the aqueous phase. Then, the palm oil melting point portion containing the oil-in-water emulsion food degradation odor suppressant from Example 1, which had been temperature-controlled to 65°C, was added and pre-emulsified at 65°C for 15 minutes while stirring thoroughly. After that, it was sterilized at 85°C for 2 minutes, processed using a homogenizer at a pressure of 12 MPa in the first stage and 4 MPa in the second stage, and then aged overnight at 5°C to obtain the ice mix. The obtained ice mix was placed in a freezer (manufactured by Tomishige Sangyo Co., Ltd.) and stored in a 3S freezer. -1 The mixture was cooled to -5°C while stirring to obtain 100 parts by weight of ice cream. The obtained ice cream was filled into 146 mL paper cartons and stored at -20°C for 365 days. The results of evaluating the change in color, the original flavor of the oil-in-water emulsion, and the off-odor are shown in Table 10.
[0129] [Table 10]
[0130] (Comparative Example 10) Ice cream preparation 100 parts by weight of ice cream was obtained in the same manner as in Example 43, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was not added, and the total amount was adjusted at the melting point in palm oil, according to the formulation in Table 10. The results of evaluating the change in color, the original flavor of the oil-in-water emulsion food, and the odor of deterioration after storing the obtained ice cream at -20°C for 365 days are shown in Table 10.
[0131] (Reference example 6) The results of a sensory evaluation of the ice cream obtained in Comparative Example 10, conducted immediately after production and before storage, are shown in Table 10 as Reference Example 6, and were compared with Example 43 and Comparative Example 10.
[0132] As is clear from Table 10, the ice cream containing the oil-in-water emulsion odor inhibitor (Example 43) showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration even after being stored at -20°C for 365 days. On the other hand, the ice cream without the oil-in-water emulsion odor inhibitor (Comparative Example 10) lost its original flavor and had an odor of deterioration after storage, resulting in an overall evaluation of D.
[0133] (Example 44) Preparation of yogurt Following the formulation shown in Table 11, milk, skim milk powder, sugar, the oil-in-water emulsion food odor inhibitor from Example 1, and water were mixed until uniform. After homogenization, the mixture was heat-sterilized at 95°C for 5 minutes, cooled to 40°C, and 0.0009 parts by weight of lactic acid bacteria starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis) was added. Fermentation was carried out until the pH reached 4.7, then the mixture was passed through a 15-mesh filter to crush the curd, and 95 g was filled into retail containers. The mixture was then cooled to 8°C in a refrigerator to obtain 100 parts by weight of yogurt. The color change, the original flavor of the oil-in-water emulsion food, and the odor of spoilage were evaluated after storing the obtained yogurt at 5°C for 21 days. The results are shown in Table 11.
[0134] [Table 11]
[0135] (Comparative Example 11) Yogurt Preparation 100 parts by weight of yogurt was obtained in the same manner as in Example 44, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was omitted and the total volume was adjusted with water, following the formulation shown in Table 11. The results of evaluating the color change, the original flavor of the oil-in-water emulsion food, and the odor of spoilage after storing the obtained yogurt at 5°C for 21 days are shown in Table 11.
[0136] (Reference example 7) The results of a sensory evaluation of the yogurt obtained in Comparative Example 11, conducted immediately after production and before storage, are shown in Table 11 as Reference Example 7, and were compared with Example 44 and Comparative Example 11.
[0137] As is clear from Table 11, the yogurt containing the oil-in-water emulsion odor inhibitor (Example 44) showed good results in terms of color change, the original flavor of the oil-in-water emulsion, and the evaluation of the odor of deterioration even after being stored at 5°C for 21 days. On the other hand, the yogurt without the oil-in-water emulsion odor inhibitor (Comparative Example 11) lost its original flavor and had an odor of deterioration after storage, resulting in an overall evaluation of D.
[0138] (Example 45) Preparation of a milk beverage According to the formulation shown in Table 12, the oil-in-water emulsion food odor inhibitor from Example 1 was aseptically added to milk, mixed, and then homogenized to obtain 100 parts by weight of a milk beverage. The color change, the original flavor of the oil-in-water emulsion food, and the odor of spoilage were evaluated after storing the obtained milk beverage at 5°C for 21 days. The results are shown in Table 12.
[0139] [Table 12]
[0140] (Comparative Example 12) Preparation of a milk beverage 100 parts by weight of a milk beverage was obtained in the same manner as in Example 45, except that the oil-in-water emulsion food odor inhibitor used in Example 1 was not included, according to the formulation shown in Table 12. The changes in color, the original flavor of the oil-in-water emulsion food, and the odor of spoilage were evaluated after the obtained milk beverage was stored at 5°C for 21 days, and the results are shown in Table 12.
[0141] (Reference example 8) The results of a sensory evaluation of the milk beverage obtained in Comparative Example 12, conducted immediately after production and before storage, are shown in Table 12 as Reference Example 8, and were compared with Example 45 and Comparative Example 12.
[0142] As is clear from Table 12, the milk beverage containing the oil-in-water emulsion odor inhibitor (Example 45) showed good evaluations of color change, the original flavor of the oil-in-water emulsion, and the odor of deterioration even after being stored at 5°C for 21 days. On the other hand, the milk beverage without the oil-in-water emulsion odor inhibitor (Comparative Example 12) lost its original flavor and had an odor of deterioration after storage, resulting in an overall evaluation of E.
[0143] (Example 46) Preparation of soy milk According to the formulation shown in Table 13, the oil-in-water emulsion food odor inhibitor from Example 1 was aseptically added to soy milk, mixed, and then homogenized to obtain 100 parts by weight of soy milk. The changes in color, the original flavor of the oil-in-water emulsion food, and the odor of deterioration were evaluated after the obtained soy milk was stored at 55°C for 10 days, and the results are shown in Table 13.
[0144] [Table 13]
[0145] (Comparative Example 13) Preparation of soy milk 100 parts by weight of soy milk was obtained in the same manner as in Example 46, except that the liquid oil-in-water emulsion odor inhibitor used in Example 1 was not added, according to the formulation shown in Table 13. The changes in color, the original flavor of the oil-in-water emulsion, and the odor of deterioration were evaluated after the obtained soy milk was stored at 55°C for 10 days, and the results are shown in Table 13.
[0146] (Reference example 9) The soy milk obtained in Comparative Example 13 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 13 as Reference Example 9 and were compared with Example 46 and Comparative Example 13.
[0147] As is clear from Table 13, the soy milk containing the oil-in-water emulsion odor inhibitor (Example 46) showed good results in terms of color change, the original flavor of the oil-in-water emulsion, and the evaluation of the odor of deterioration even after being stored at 55°C for 10 days. On the other hand, the soy milk without the oil-in-water emulsion odor inhibitor (Comparative Example 13) lost its original flavor and exhibited an odor of deterioration after storage, resulting in an overall evaluation of E.
Claims
1. An odor suppressant for oil-in-water emulsion foods, The solids and oils contained in the mushroom extracts together make up 0.013 to 100% by weight of the entire oil-in-water emulsion food odor inhibitor. The aforementioned mushroom extract is obtained by heat-treating a mixture of mushrooms (wet weight) and oils (weight ratio) of 0.05 to 10 at 40 to 200°C for 0.1 to 3 hours, after which the mushroom extraction residue is removed. An oil-in-water type emulsified food odor inhibitor, wherein the aforementioned 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.
2. The oil-in-water emulsion food deterioration odor suppressant according to claim 1, wherein the pressure during heat treatment is 0.001 to 0.3 MPa.
3. An oil-in-water emulsion food containing the odor inhibitor for deterioration of oil-in-water emulsion foods described in claim 1 or 2, wherein the total content of solids and oils contained in the mushroom extract is 0.0002 to 1.5% by weight of the entire oil-in-water emulsion food, calculated on a solids basis.
4. A food product using the oil-in-water emulsion food product described in claim 3.
5. The process involves mixing mushrooms and oils in such a ratio that mushrooms (wet weight) / oils (weight ratio) is 0.05 to 10, then heating the mixture at 40 to 200°C for 0.1 to 3 hours, and finally removing the mushroom extract residue. A method for producing an oil-in-water type emulsion odor inhibitor for food products, 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.
6. A method for producing an oil-in-water emulsion food deterioration odor suppressant according to claim 5, wherein the pressure during heat treatment is 0.001 to 0.3 MPa.
7. Mushrooms and oils are mixed together so that the ratio of mushrooms (wet weight) to oils (weight ratio) is 0.05 to 10 to obtain a mixture. This mixture is then heat-treated at 40 to 200°C for 0.1 to 3 hours, after which the mushroom extract residue is removed to obtain an oil-in-water type emulsified food odor suppressant. The obtained oil-in-water emulsion odor inhibitor is mixed with the raw materials of the aqueous and / or oil phases of the oil-in-water emulsion before emulsification, such that the total solid content of the mushroom extract and oils is 0.0002 to 1.5% by weight of the entire oil-in-water emulsion, based on solid content, and then homogenized and emulsified. A method for producing an oil-in-water emulsion food containing an odor inhibitor for deterioration of oil-in-water emulsion foods, 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.
8. A method for producing an oil-in-water emulsion food containing a deterioration odor suppressant for oil-in-water emulsion foods according to claim 7, wherein the pressure during heat treatment is 0.001 to 0.3 MPa.