Degradation odor suppressant for water-in-oil emulsion foods, water-in-oil emulsion foods containing the degradation odor suppressant, and methods for producing the same.

Abstract

To provide: a naturally-occurring degradation odor inhibitor for water-in-oil emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of water-in-oil emulsified food, and can inhibit a degradation odor of the water-in-oil emulsified food due to storage; water-in-oil emulsified food containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for water-in-oil emulsified food comprises the solid content of mushroom extract 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.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] When water-in-oil emulsified foods such as margarine and butter are stored under high temperature, light exposure, oxygen exposure and the like, deterioration odor derived from volatile aldehydes and the like is generated, which significantly reduces the quality. For example, even when stored at low temperature, margarine deteriorates in flavor over a long period of time. In addition, bread and confectionery produced by kneading butter develop deterioration odor in a relatively short time due to contact with store lighting and oxygen, reducing the original butter flavor.

[0003] For the purpose of suppressing such deterioration odor, natural tocopherol has been conventionally used, but there are problems that tocopherol itself is oxidized by storage to cause discoloration and impairs the original flavor of food. In addition, synthetic antioxidants such as butylhydroxyanisole, dibutylhydroxytoluene, and nordihydroguaiaretic acid have been used, but in recent years, due to consumers' increasing awareness of safety, it is desired not to use these synthetic antioxidants.

[0004] Therefore, for example, Patent Document 1 discloses a plastic fat / oil composition containing butter-derived fat / oil to which tocopherol and a polyphenolic antioxidant such as rutin or bayberry are added in order to suppress flavor change caused by storage under light exposure. However, since the plastic fat / oil composition contains tocopherol and a polyphenolic antioxidant as essential components, the color tone changes, and the original flavor of the plastic fat / oil composition is also impaired. [Prior Art Documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Unexamined Patent Publication No. 2007-143430 [Summary of the Invention] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a naturally derived odor inhibitor for water-in-oil emulsions that does not cause changes in color due to additives, does not impair the original flavor of water-in-oil emulsions, and suppresses the odor of deterioration of water-in-oil emulsions during storage, as well as water-in-oil emulsions containing the odor inhibitor and methods 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 to a water-in-oil emulsion food, it is possible to suppress the deterioration odor of the water-in-oil emulsion food during storage without any change in color due to the additive or impairing the original flavor of the water-in-oil emulsion food, thus completing the present invention.

[0008] In other words, the first aspect of the present invention relates to an odor inhibitor for water-in-oil emulsified foods, wherein the total amount of the odor inhibitor for water-in-oil emulsified foods contains 0.05 to 100% by weight of solids contained in a mushroom extract, and the solids contained in the mushroom extract are the solids contained in an 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 extraction residue.

[0009] In the aforementioned water-in-oil type emulsified 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, eringi mushrooms, and button mushrooms.

[0010] The second aspect of the present invention relates to a water-in-oil emulsion food containing the odor inhibitor for water-in-oil emulsion foods, wherein the solid content in the mushroom extract is 0.000004 to 0.025% by weight of the total water-in-oil emulsion food.

[0011] The third aspect of the present invention relates to a food product using the water-in-oil emulsion food product.

[0012] The fourth aspect of the present invention relates to a method for producing an odor suppressant for water-in-oil emulsified foods, characterized by mixing mushrooms and alkaline water or water in a ratio of mushrooms (wet weight) to alkaline water or water (weight ratio) of 0.05 to 10 to obtain a mixture, heating the mixture 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 extracted residue.

[0013] The fifth aspect of the present invention relates to a method for producing a water-in-oil emulsion food containing an odor inhibitor for water-in-oil emulsion foods, characterized by mixing mushrooms and alkaline water or water such that the ratio of mushrooms (wet weight) to alkaline water or water (weight ratio) is 0.05 to 10 to obtain a mixture, heating the mixture at 100 to 150°C at a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, removing the extraction residue to obtain an odor inhibitor for water-in-oil emulsion foods, and mixing the odor inhibitor for water-in-oil emulsion foods with the raw materials of the aqueous and / or oil phases of the water-in-oil emulsion food before homogenization and emulsification, such that the solid content in the mushroom extract is 0.000004 to 0.025% by weight of the entire water-in-oil emulsion food, and then homogenizing and emulsifying. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a naturally derived odor inhibitor for water-in-oil emulsion foods that does not cause changes in color due to additives, does not impair the original flavor of water-in-oil emulsion foods, and suppresses the odor of deterioration of water-in-oil emulsion foods due to storage, as well as water-in-oil emulsion foods containing the odor inhibitor and methods for producing them. [Modes for carrying out the invention]

[0015] Embodiments of the present invention will be described in detail below. The odor-suppressing agent for water-in-oil emulsion foods according to this embodiment is an additive used for water-in-oil emulsion foods. By adding this odor-suppressing agent for water-in-oil emulsion foods to water-in-oil emulsion foods, it is possible to suppress the odor that develops over time during storage of the water-in-oil emulsion foods.

[0016] The odor inhibitor for water-in-oil emulsified foods according to this embodiment contains 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, after which the extraction residue has been removed, 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 deterioration odor in water-in-oil 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.

[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] Said Tamogitake refers to the species *Pleurotus cornucopiae* var. *citrinopileatus*, which is a type of mushroom belonging to the Pleurotaceae family. Naturally occurring or artificially cultivated products can be used.

[0021] Said Shimeji refers to *Lyophyllum sykosporum*, *Lyophyllum semitale*, *Lyophyllum fumosum*, *Lyophyllum shimeji*, *Lyophyllum decastes*, *Lyophyllum cnnatum* belonging to the genus Lyophyllum, and *Hypsizigus marmoreus* belonging to the genus Hypsizygus. Naturally occurring or artificially cultivated products can be used.

[0022] Said Shiitake refers to the species *Lentinula edodes*, which is a type of mushroom belonging to the genus Lentinula of the family Lyophyllaceae, order Agaricales. Naturally occurring or artificially cultivated products can be used.

[0023] Said Eryngii refers to the species *Pleurotus eryngii*, which is a type of mushroom belonging to the genus Pleurotus of the family Pleurotaceae. Naturally occurring or artificially cultivated products can be used.

[0024] Said mushroom is a type of mushroom belonging to the genus Agaricus of the family Agaricaceae. The mushroom variety is not particularly limited; examples include white variety, off-white variety, cream variety, brown variety of *Agaricus bisporus*, and *Agaricus bitorquis*, all of which can be preferably used. Naturally occurring or artificially cultivated products can be used.

[0025] The extraction solvent used for obtaining the mushroom extract is preferably alkaline water or water. From the perspective of the deterioration odor suppressing effect on water-in-oil emulsified foods, alkaline water is more preferable.

[0026] The alkaline water mentioned above refers to what is usually called by various names such as electrolytic alkaline water, strongly alkaline water, strongly alkaline ionized water, and super alkaline water. Said alkaline water can be produced by a water electrolysis method that electrolyzes tap water or electrolyte-containing water. It is also possible to use electrolytic alkaline water, which is a by-product of acidic water production machines already commercially available from several companies for household and industrial use.

[0027] From the viewpoint of the deterioration odor suppression effect on water-in-oil emulsified foods, the pH of said alkaline water is preferably 8 to 14, more preferably 8.8 to 12, and still more preferably 9.2 to 9.9.

[0028] Said alkaline water or water may contain ethanol as long as the effects of the present invention are not impaired. From the viewpoint of the deterioration odor suppression effect on water-in-oil emulsified foods, the content of ethanol is preferably 49% by weight or less, more preferably 20% by weight or less, still more preferably 5% by weight or less, and particularly preferably not contained, based on the total weight of the alkaline water or water.

[0029] The used amount of said alkaline water or water is preferably an amount such that the weight ratio of said mushrooms (wet weight) to said alkaline water or water is 0.05 to 10, more preferably 0.08 to 5, and still more preferably 0.14 to 1. If said weight ratio is less than 0.05, a sufficient deterioration odor suppression effect on water-in-oil emulsified foods may not be obtained in some cases. Further, if said weight ratio exceeds 10, the extraction efficiency may deteriorate, which may increase the production cost of said deterioration odor suppressor for water-in-oil emulsified foods. Here, the weight of said mushrooms is the wet weight, and the mushrooms used may be either fresh mushrooms or dried mushrooms. However, when dried mushrooms are used, said weight ratio is calculated using the wet weight of the mushrooms in their fresh state, not the weight of the dried mushrooms.

[0030] In order to obtain said mushroom extract, it is preferable that the mixture of said mushrooms and said alkaline water or water is subjected to heat treatment at a specific temperature and specific pressure for a specific period of 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 deterioration odors in water-in-oil emulsion foods 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 deterioration odors in water-in-oil emulsion foods 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 refers to 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 off-odor deterioration in water-in-oil emulsion foods may not be sufficiently obtained. Also, if the heat treatment time exceeds 5 hours, the effect of suppressing off-odor deterioration in water-in-oil emulsion foods 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 water-in-oil emulsified foods. 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] From the viewpoint of improving extraction efficiency, the mushrooms may be immersed in hot water before performing the heat treatment. Specifically, it is preferable to immerse the mushrooms in hot water at 70-100°C at atmospheric pressure for 0.2-5 hours before performing the heat treatment.

[0036] From the viewpoint of improving extraction efficiency, the temperature of the hot water is more preferably 85 to 100°C, and even more preferably 95 to 100°C.

[0037] From the viewpoint of improving extraction efficiency, 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.

[0038] Furthermore, the form of the odor inhibitor for water-in-oil emulsified foods 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.

[0039] From the viewpoint of ease of measurement and handling, the aforementioned water-in-oil type emulsified food odor inhibitor is preferably in liquid form.

[0040] The aforementioned water-in-oil type emulsified food odor inhibitor may, regardless of its form, further contain solid components contained in the mushroom extract and alkaline water or other components other than water. 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.

[0041] The aforementioned odor-suppressing agent for water-in-oil emulsion foods, when added to a water-in-oil emulsion food, can suppress the odor of deterioration that occurs over time during storage of the water-in-oil emulsion food, specifically the odor of deterioration of oils and fats caused by the oxidation of oils and fats in the food. The water-in-oil emulsion food constitutes one embodiment of the present invention.

[0042] The odor inhibitor for water-in-oil emulsion foods contains solids contained in the mushroom extract, and 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 odor inhibitor for water-in-oil emulsion foods, from the viewpoint of its odor inhibitory effect on water-in-oil emulsion foods.

[0043] Specific examples of the aforementioned water-in-oil emulsion food include, but are not limited to, margarine, buttercream, butter, French dressing, ganache, and the like.

[0044] In the water-in-oil emulsion food, the solid content of the mushroom extract is preferably 0.000004 to 0.025% by weight of the total water-in-oil emulsion food, more preferably 0.00001 to 0.02% by weight, even more preferably 0.00004 to 0.01% by weight, particularly preferably 0.00008 to 0.005% by weight, and most preferably 0.0003 to 0.0048% by weight. If the solid content of the mushroom extract is less than 0.000004% by weight, the odor-suppressing effect on the water-in-oil emulsion food may not be sufficiently obtained. Also, if it is more than 0.025% by weight, the odor-suppressing effect on the water-in-oil emulsion food may plateau, or the flavor of the mushrooms, which are the raw materials for the odor-suppressing agent for the water-in-oil emulsion food, may be imparted to the water-in-oil emulsion food.

[0045] When the mushroom extract is an enoki mushroom extract, the solid content of the enoki mushroom extract is preferably 0.000004 to 0.025% by weight of the total water-in-oil emulsion food, more preferably 0.00005 to 0.02% by weight, even more preferably 0.0001 to 0.02% by weight, particularly preferably 0.0002 to 0.005% by weight, and most preferably 0.0003 to 0.0048% by weight.

[0046] If the mushroom extract is a maitake mushroom extract, it is preferable that the solid content in the maitake mushroom extract be 0.00001 to 0.01% by weight of the total water-in-oil emulsion food.

[0047] If the mushroom extract is a Tamogitake extract, it is preferable that the solid content in the Tamogitake extract be 0.00001 to 0.01% by weight of the entire water-in-oil emulsion food.

[0048] If the mushroom extract is a Shimeji mushroom extract, it is preferable that the solid content in the Shimeji mushroom extract be 0.00001 to 0.01% by weight of the total water-in-oil emulsion food.

[0049] If the mushroom extract is a shiitake mushroom extract, it is preferable that the solid content in the shiitake mushroom extract be 0.000015 to 0.004% by weight of the total water-in-oil emulsion food.

[0050] If the mushroom extract is an eryngii mushroom extract, it is preferable that the solid content in the eryngii mushroom extract be 0.000015 to 0.01% by weight of the total water-in-oil emulsion food.

[0051] If the mushroom extract is a mushroom extract, it is preferable that the solid content in the mushroom extract be 0.00002 to 0.005% by weight of the total water-in-oil emulsion food.

[0052] One aspect of the present invention relates to a food product that uses the water-in-oil 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 water-in-oil emulsion food product as a raw material include confectionery and bread made by kneading in margarine or butter, or by topping with butter cream, as well as cooking sauces such as white sauce and demi-glace sauce made using margarine or butter.

[0053] The following is an example of a method for producing the odor inhibitor for water-in-oil emulsified foods of the present invention. First, 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 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 odor inhibitor for water-in-oil emulsified foods of the present invention. It is preferable to cool the mixture to -40 to 50°C before and after removing the mushroom extract residue.

[0054] 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.

[0055] A method for producing the aforementioned water-in-oil emulsion food containing the odor inhibitor for water-in-oil emulsion foods is illustrated below. First, the odor inhibitor for water-in-oil emulsion foods is mixed with the raw materials of the aqueous and / or oil phases of the water-in-oil emulsion food before homogenization and emulsification, such that the solid content in the mushroom extract is 0.000004 to 0.025% by weight of the entire water-in-oil emulsion food. After mixing, the mixture is homogenized and emulsified. The odor inhibitor for water-in-oil emulsion foods may also be added after homogenization.

[0056] The method of using the aforementioned water-in-oil emulsion food as a raw material in food is not particularly limited and can be done according to conventional methods. For example, the water-in-oil emulsion food may be added to other food ingredients and mixed 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) Kaneka Corporation's "Palm Super Olein" (iodine value: 65) 2) Kaneka Corporation's "Palm Single Olein" (Iodine value: 57) 3) Rapeseed oil manufactured by Kaneka Corporation 4) Yotsuba Butter (unsalted) manufactured by Yotsuba Dairy Co., Ltd. 5) J-Oil Mills Co., Ltd. "AJINOMOTO Olive Oil" 6) Grain Vinegar manufactured by Mizkan Holdings Co., Ltd. 7) "Spoon Brand White Sugar" manufactured by Mitsui Sugar Co., Ltd. 8) Refined salt manufactured by the Salt Business Center, a public interest incorporated foundation. 9) "Sterilized Whole Egg" manufactured by Sanshu Foods Co., Ltd. 10) "Spoon Brand Granulated Sugar" manufactured by Mitsui Sugar Co., Ltd. 11) "Violet" manufactured by Nisshin Flour Milling Co., Ltd. 12) Sodium Bicarbonate KF manufactured by AGC Inc. 13) "Aikoku Baking Powder Red Can" manufactured by Nissan Trading Co., Ltd. 14) "Auberge" manufactured by Nisshin Flour Milling Co., Ltd. 15) "Yotsuba Hokkaido Skim Milk Powder" manufactured by Yotsuba Dairy Co., Ltd. 16) Kaneka Corporation's "Kaneka Instant Dry Yeast Green (KIDYG)"

[0059] <Evaluation of water-in-oil emulsion foods and foods using water-in-oil emulsion foods> After manufacturing the water-in-oil emulsion foods and foods using the water-in-oil emulsion foods obtained in the examples and comparative examples, they were stored under predetermined conditions and then evaluated by 10 skilled panelists. The average of their evaluation scores was used as the sensory evaluation. The evaluation criteria were as follows:

[0060] (Changes in color tone) Comparison between water-in-oil emulsion foods immediately after manufacturing without the addition of an odor suppressant for deterioration in water-in-oil emulsion foods (Reference Examples 1-4) or foods immediately after manufacturing using said water-in-oil emulsion foods (Reference Examples 5-8). 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 water-in-oil emulsion foods or foods using water-in-oil emulsion foods) Comparison between water-in-oil emulsion foods immediately after manufacturing without the addition of an odor suppressant for deterioration in water-in-oil emulsion foods (Reference Examples 1-4) or foods immediately after manufacturing using said water-in-oil emulsion foods (Reference Examples 5-8). 5 points: Equivalent to the reference example, with a clear and distinct flavor of water-in-oil emulsion food or food using water-in-oil emulsion food. 4 points: Slightly inferior to the reference example, but the original flavor of water-in-oil emulsions or foods using water-in-oil emulsions can be felt. 3 points: It is inferior to the reference example, and the original flavor of the water-in-oil emulsion or food using a water-in-oil 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 water-in-oil emulsion or the food using the water-in-oil emulsion is not very noticeable. 1 point: Significantly worse than the example, the original flavor of the water-in-oil emulsion or the food using the water-in-oil emulsion is completely absent.

[0062] (Deterioration odor) Comparison between water-in-oil emulsion foods immediately after manufacturing without the addition of an odor suppressant for deterioration in water-in-oil emulsion foods (Reference Examples 1-4) or foods immediately after manufacturing using said water-in-oil emulsion foods (Reference Examples 5-8). 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) A comprehensive evaluation was conducted based on the results of assessments of color changes, the original flavor of water-in-oil emulsion foods or foods using water-in-oil 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, the original flavor of water-in-oil emulsion products or products using water-in-oil emulsion products, and the evaluation of off-flavors. B: Products in which the evaluation of color change, the original flavor of water-in-oil emulsion products or products using water-in-oil emulsion products, and off-flavors are all between 3.5 and 5.0 points, and at least one product is between 3.5 and 4.0 points. C: The evaluation of color change, the original flavor of water-in-oil emulsion food or food using water-in-oil emulsion food, and the evaluation of spoilage odor 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 water-in-oil emulsion food or food using water-in-oil emulsion food, and off-flavor 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 score below 2.0 in the evaluation of color change, the original flavor of water-in-oil emulsion foods or foods using water-in-oil emulsion foods, or off-flavors.

[0064] (Manufacturing Example 1) Preparation of transesterified oil A 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 atmosphere 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. After that, the entire volume was filtered to obtain transesterified oil A.

[0065] (Production Example 2) Preparation of transesterified oil B 50 parts by weight of high-erucine hydrogenated rapeseed oil (manufactured by Kaneka Corporation) and 50 parts by weight of coconut oil (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. After that, the entire volume was filtered to obtain transesterified oil B.

[0066] (Manufacturing Example 3) Preparation of palm stearin transesterified oil Palm stearin (manufactured by Kaneka Corporation): 100 parts by weight was dehydrated at 90°C under vacuum. Sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0.20 parts by weight was added, and a random transesterification reaction was carried out at 90°C under a nitrogen atmosphere for 30 minutes. After stopping the reaction by adding water, the mixture was washed with water. Next, activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.): 2.0 parts by weight was added, and the mixture was stirred under reduced pressure for 20 minutes. After that, the entire volume was filtered to obtain transesterified palm stearin oil.

[0067] (Example 1) Preparation of an odor suppressant for water-in-oil emulsion foods According to Table 1, 14 parts by weight of commercially available enoki mushrooms (fruiting bodies) were cut, and 100 parts by weight of alkaline water (drinking water: pH 9.9) were added to create a mixture with a mushroom (wet weight) / alkaline water (weight ratio) of 0.14. This mixture was held at 127°C under a pressure of 0.2 MPa for 1.7 hours, after which the extraction 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 degraded odor suppressant for liquid water-in-oil emulsion foods. The solid content of the enoki mushroom extract in the total degraded odor suppressant for water-in-oil emulsion foods was 1.21% by weight.

[0068] [Table 1]

[0069] (Example 2) Preparation of an odor suppressant for water-in-oil emulsion foods According to Table 1, the extraction was carried out in the same manner as in Example 1, except that the ratio of mushrooms / alkaline water (weight ratio) was changed from 0.14 to 0.05. The resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 0.31% by weight.

[0070] (Example 3) Preparation of an odor suppressant for oil-in-oil emulsion foods 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 0.14 to 0.5. The resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 2.56% by weight.

[0071] (Example 4) Preparation of an odor suppressant for water-in-oil emulsion foods 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 0.14 to 9.0. The resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 4.55% by weight.

[0072] (Example 5) Preparation of an odor suppressant for water-in-oil 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 127°C to 110°C. The resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 1.03% by weight.

[0073] (Example 6) Preparation of an odor suppressant for water-in-oil 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 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 degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 1.62% by weight.

[0074] (Example 7) Preparation of an odor suppressant for water-in-oil emulsion foods 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 degraded odor suppressant for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor suppressant for water-in-oil emulsified foods was 1.19% by weight.

[0075] (Example 8) Preparation of an odor suppressant for water-in-oil emulsion foods 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 degraded odor inhibitor for liquid water-in-oil emulsion foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsion foods was 1.00% by weight.

[0076] (Example 9) Preparation of an odor suppressant for water-in-oil emulsion foods According to Table 1, the enoki mushrooms were immersed in 100°C hot water for 2 hours before extraction, and the mushroom / alkaline water (weight ratio) was changed from 0.14 to 0.5. The extraction was carried out in the same manner as in Example 1, and the resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified food products. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified food products was 0.26% by weight.

[0077] (Example 10) Preparation of an odor suppressant for water-in-oil emulsion foods 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 ("Food Additive Propylene Glycol" manufactured by ADEKA Corporation) and used as a degraded odor suppressant for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor suppressant for water-in-oil emulsified foods was 0.85% by weight.

[0078] (Example 11) Preparation of an odor suppressant for water-in-oil emulsion foods 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 degraded odor suppressant for liquid water-in-oil emulsion foods. The solid content of the enoki mushroom extract in the total degraded odor suppressant for water-in-oil emulsion foods was 0.85% by weight.

[0079] (Example 12) Preparation of an odor suppressant for water-in-oil emulsion foods 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 water-in-oil emulsion foods. The solid content of the enoki mushroom extract in the total odor inhibitor for water-in-oil emulsion foods was 4.62% by weight.

[0080] (Example 13) Preparation of an odor suppressant for water-in-oil 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 a degraded odor suppressant for liquid water-in-oil emulsified foods. The solid content of the maitake extract in the total degraded odor suppressant for water-in-oil emulsified foods was 1.23% by weight.

[0081] (Example 14) Preparation of an odor suppressant for water-in-oil 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 a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the oyster mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 1.20% by weight.

[0082] (Example 15) Preparation of an odor suppressant for water-in-oil emulsion foods 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 degraded odor inhibitor for liquid water-in-oil emulsion foods. The content of shiitake extract solids in the total degraded odor inhibitor for water-in-oil emulsion foods was 1.12% by weight.

[0083] (Example 16) Preparation of an odor suppressant for water-in-oil 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 a degraded odor suppressant for liquid water-in-oil emulsified foods. The content of king oyster mushroom extract solids in the total degraded odor suppressant for water-in-oil emulsified foods was 1.09% by weight.

[0084] (Example 17) Preparation of an odor suppressant for water-in-oil 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 a degraded odor suppressant for liquid water-in-oil emulsified foods. The content of the mushroom extract solids in the total degraded odor suppressant for water-in-oil emulsified foods was 1.05% by weight.

[0085] (Example 18) Preparation of an odor suppressant for water-in-oil emulsion foods 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 degraded odor inhibitor for liquid water-in-oil emulsion foods. The solid content of the shimeji extract in the total degraded odor inhibitor for water-in-oil emulsion foods was 1.00% by weight.

[0086] (Comparative Example 1) Preparation of an odor suppressant for water-in-oil 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 127°C to 80°C. The resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 0.53% by weight.

[0087] (Comparative Example 2) Preparation of an odor suppressant for water-in-oil 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 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 degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 1.01% by weight.

[0088] (Comparative Example 3) Preparation of an odor suppressant for water-in-oil 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 1.7 hours to 0.05 hours. The resulting enoki mushroom extract itself was used as a degraded odor inhibitor for liquid water-in-oil emulsified foods. The solid content of the enoki mushroom extract in the total degraded odor inhibitor for water-in-oil emulsified foods was 0.05% by weight.

[0089] (Example 19) Preparation of margarine Following the formulations shown in Table 2, the oil phase and aqueous phase were prepared. The oil phase was heated to 70°C, to which the aqueous phase, heated to 60°C, was added. The mixture was then stirred and mixed in a propeller mixer to form an emulsion. Subsequently, the mixture was kneaded in a rapid cooling and kneading apparatus to obtain margarine. Table 2 shows the results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the off-odor after the obtained margarine was stored at 10°C for 220 days.

[0090] [Table 2]

[0091] (Examples 20 and 21, Comparative Example 4) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the amount of the liquid water-in-oil emulsion food odor inhibitor used in Example 1 (0.10 parts by weight) was changed to 0.01 parts by weight (Example 20), 1.5 parts by weight (Example 21), or none (Comparative Example 4), and the total amount was adjusted with water, according to the formulations in Table 2. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained margarine at 10°C for 220 days are shown in Table 2.

[0092] (Examples 22-24) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the liquid water-in-oil emulsion odor inhibitor in Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor in Example 2 (Example 22), the liquid water-in-oil emulsion odor inhibitor in Example 3 (Example 23), or the liquid water-in-oil emulsion odor inhibitor in Example 4 (Example 24), according to the formulations in Table 2. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained margarine at 10°C for 220 days are shown in Table 2.

[0093] (Reference example 1) The margarine obtained in Comparative Example 4 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 2 as Reference Example 1 and were compared with Examples 19-24 and Comparative Example 4.

[0094] As is clear from Table 2, margarines (Examples 19-24) with a mushroom extract solid content in the range of 0.000004-0.025% by weight of the total margarine all showed good evaluations of color change, the original flavor of water-in-oil emulsion foods, and off-odor after storage at 10°C for 220 days.

[0095] On the other hand, margarine without an odor suppressant for water-in-oil emulsion foods (Comparative Example 4) lost its original flavor as a water-in-oil emulsion food after being stored at 10°C for 220 days, and an odor of deterioration was detected, resulting in an overall evaluation of E.

[0096] Furthermore, margarines (Examples 19-24) containing a water-in-oil emulsion odor suppressant obtained from a mixture of mushrooms (enokitake) and solvent (alkaline water) in a weight ratio of 0.05 to 10 all showed good results in terms of color change, the original flavor of the water-in-oil emulsion, and the evaluation of the odor after storage at 10°C for 220 days.

[0097] (Examples 25 and 26, Comparative Examples 5-7) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the liquid water-in-oil emulsion odor inhibitor of Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor of Example 5 (Example 25), the liquid water-in-oil emulsion odor inhibitor of Example 6 (Example 26), the liquid water-in-oil emulsion odor inhibitor of Comparative Example 1 (Comparative Example 5), the liquid water-in-oil emulsion odor inhibitor of Comparative Example 2 (Comparative Example 6), or the liquid water-in-oil emulsion odor inhibitor of Comparative Example 3 (Comparative Example 7), as shown in Table 3. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained margarine at 10°C for 220 days are shown in Table 3.

[0098] [Table 3]

[0099] As is clear from Table 3, margarines (Examples 19, 25, and 26) containing an odor suppressant for water-in-oil emulsion foods, with heat treatment conditions during extraction ranging from 100 to 150°C, at a pressure of 0.05 to 0.3 MPa, and for 0.2 to 5 hours, all showed good evaluations of color change, the original flavor of the water-in-oil emulsion food, and odor degradation after storage at 10°C for 220 days.

[0100] On the other hand, margarine containing an odor inhibitor for water-in-oil emulsified foods with a low extraction heating temperature of 80°C (Comparative Example 5) showed a loss of the original flavor of the water-in-oil emulsified food and a noticeable off-flavor after being stored at 10°C for 220 days, resulting in an overall evaluation of D. Similarly, margarine containing an odor inhibitor for water-in-oil emulsified foods with a low extraction pressure of 0 MPa (Comparative Example 6) also showed a loss of the original flavor of the water-in-oil emulsified food and a noticeable off-flavor after being stored at 10°C for 220 days, resulting in an overall evaluation of D. Furthermore, margarine containing an odor inhibitor for water-in-oil emulsified foods with a short extraction time of 0.05 hours (Comparative Example 7) also showed a loss of the original flavor of the water-in-oil emulsified food and a noticeable off-flavor after being stored at 10°C for 220 days, resulting in an overall evaluation of D.

[0101] (Examples 27 and 28) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the liquid water-in-oil emulsion odor inhibitor in Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor in Example 7 (Example 27) or the liquid water-in-oil emulsion odor inhibitor in Example 8 (Example 28), as shown in Table 3. The results of evaluating the color change, the original flavor of the water-in-oil emulsion, and the odor of deterioration after storing the obtained margarine at 10°C for 220 days are shown in Table 3.

[0102] As is clear from Table 3, margarines (Examples 19, 27, and 28) containing an odor inhibitor for water-in-oil emulsions using alkaline water or water as the solvent during extraction all showed good results in terms of color change, the original flavor of the water-in-oil emulsion, and the evaluation of odor after storage at 10°C for 220 days. In particular, margarine (Example 19) containing an odor inhibitor for water-in-oil emulsions using alkaline water without ethanol as the solvent during extraction received an overall evaluation of A, which is extremely good.

[0103] (Examples 29-32) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the liquid water-in-oil emulsion odor inhibitor in Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor in Example 9 (Example 29), the liquid water-in-oil emulsion odor inhibitor in Example 10 (Example 30), the liquid water-in-oil emulsion odor inhibitor in Example 11 (Example 31), or the powdered water-in-oil emulsion odor inhibitor in Example 12 (Example 32), according to the formulations in Table 4. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained margarine at 10°C for 220 days are shown in Table 4.

[0104] [Table 4]

[0105] As is clear from Table 4, regardless of the components other than the mushroom extract solids contained in the odor inhibitor for water-in-oil emulsion foods, or the properties of the odor inhibitor for water-in-oil emulsion foods, margarines (Examples 19, 29-32) in which the mushroom extract solids content was in the range of 0.000004 to 0.025% by weight of the total margarine showed good evaluations of color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storage at 10°C for 220 days.

[0106] (Examples 33-38) Preparation of margarine Margarine was obtained in the same manner as in Example 19, except that the liquid water-in-oil emulsion odor inhibitor of Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor of Example 13 (Example 33), the liquid water-in-oil emulsion odor inhibitor of Example 14 (Example 34), the liquid water-in-oil emulsion odor inhibitor of Example 15 (Example 35), the liquid water-in-oil emulsion odor inhibitor of Example 16 (Example 36), the liquid water-in-oil emulsion odor inhibitor of Example 17 (Example 37), or the liquid water-in-oil emulsion odor inhibitor of Example 18 (Example 38), according to the formulations in Table 5. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained margarine at 10°C for 220 days are shown in Table 5.

[0107] [Table 5]

[0108] As is clear from Table 5, margarines (Examples 19, 33-38) containing an odor inhibitor for water-in-oil emulsified foods 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 all showed good evaluations of color change, the original flavor of water-in-oil emulsified foods, and odor degradation after storage at 10°C for 220 days. In particular, margarines (Examples 19 and 33) containing an odor inhibitor for water-in-oil emulsified foods extracted from enoki mushrooms or maitake mushrooms received an overall evaluation of A, indicating extremely good results.

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

[0110] [Table 6]

[0111] (Example 40) Preparation of compound margarine Compound margarine was obtained in the same manner as in Example 39, except that the liquid water-in-oil emulsion odor inhibitor in Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor in Example 9, according to the formulation in Table 6. The results of evaluating the color change, the original flavor of the water-in-oil emulsion, and the odor of deterioration of the obtained compound margarine after storage at 10°C for 220 days are shown in Table 6.

[0112] (Comparative Example 8) Preparation of Compound Margarine Compound margarine was obtained in the same manner as in Example 39, except that the liquid water-in-oil emulsion food odor inhibitor from Example 1 was not added, and the total volume was adjusted with water, according to the formulation in Table 6. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained compound margarine at 10°C for 220 days are shown in Table 6.

[0113] (Reference example 2) The compound margarine obtained in Comparative Example 8 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 6 as Reference Example 2 and were compared with Examples 39, 40, and Comparative Example 8.

[0114] As is clear from Table 6, the compound margarines with added odor inhibitors for water-in-oil emulsions (Examples 39 and 40) both showed good evaluations of color change, the original flavor of the water-in-oil emulsion after 220 days of storage at 10°C, and the odor of deterioration. On the other hand, the compound margarine without an odor inhibitor for water-in-oil emulsions (Comparative Example 8) showed a loss of the original flavor of the water-in-oil emulsion after 220 days of storage at 10°C, and an odor of deterioration was detected, resulting in an overall evaluation of E.

[0115] (Example 41) Preparation of French dressing According to the formulation in Table 7, the raw materials for the aqueous phase containing the liquid water-in-oil emulsion food odor suppressant of Example 1 were placed in a mixer bowl and mixed at low speed using a Hobart mixer (Hobart Japan Co., Ltd. "N-50") until uniform. Then, olive oil was added little by little, and finally mixed at medium speed to obtain 100 parts by weight of French dressing. The obtained French dressing was heat-sterilized at 75°C for 2 minutes and stored at 25°C for 365 days. The results of the evaluation of the change in color, the original flavor of the water-in-oil emulsion food, and the odor of deterioration are shown in Table 7.

[0116] [Table 7]

[0117] (Example 42) Preparation of French dressing French dressing was prepared in the same manner as in Example 41, except that the liquid water-in-oil emulsion food odor inhibitor in Example 1 was replaced with the liquid water-in-oil emulsion food odor inhibitor in Example 9, according to the formulation in Table 7. The obtained French dressing was heat-sterilized at 75°C for 2 minutes and stored at 25°C for 365 days. The results of evaluating the change in color, the original flavor of the water-in-oil emulsion food, and the odor of deterioration are shown in Table 7.

[0118] (Comparative Example 9) Preparation of French dressing French dressing was prepared in the same manner as in Example 41, except that the liquid water-in-oil emulsion food odor inhibitor in Example 1 was replaced with water, according to the formulation in Table 7. The obtained French dressing was heat-sterilized at 75°C for 2 minutes and stored at 25°C for 365 days. The results of evaluating the change in color, the original flavor of the water-in-oil emulsion food, and the odor of deterioration are shown in Table 7.

[0119] (Reference example 3) The French dressing obtained in Comparative Example 9 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 7 as Reference Example 3 and were compared with Examples 41 and 42 and Comparative Example 9.

[0120] As is clear from Table 7, the French dressings with added odor inhibitors for water-in-oil emulsions (Examples 41 and 42) both showed good evaluations of color change, original flavor of water-in-oil emulsions, and odor degradation after being stored at 25°C for 365 days. On the other hand, the French dressing without an odor inhibitor for water-in-oil emulsions (Comparative Example 9) showed a loss of the original flavor of the water-in-oil emulsion after being stored at 25°C for 365 days, and an odor degradation was detected, resulting in an overall evaluation of E.

[0121] (Example 43) Preparation of buttercream Following the formulations in Table 8, the odor inhibitor for water-in-oil emulsion foods from Example 1 was added to butter warmed to room temperature and whipped using a Hobart mixer until it turned white. A mixture of pasteurized whole eggs and granulated sugar, whipped while being heated to 55°C, was added little by little while mixing to obtain buttercream. The changes in color, the original flavor of the water-in-oil emulsion food, and the odor of spoilage were evaluated after the obtained buttercream was stored at 20°C for 18 days, and the results are shown in Table 8.

[0122] [Table 8]

[0123] (Example 44) Preparation of buttercream Butter cream was obtained in the same manner as in Example 43, except that the liquid water-in-oil emulsion odor inhibitor in Example 1 was replaced with the liquid water-in-oil emulsion odor inhibitor in Example 9, according to the formulation in Table 8. The results of evaluating the color change, the original flavor of the water-in-oil emulsion, and the odor of deterioration after storing the obtained butter cream at 20°C for 18 days are shown in Table 8.

[0124] (Comparative Example 10) Preparation of buttercream Butter cream was obtained in the same manner as in Example 43, except that the liquid water-in-oil emulsion food odor inhibitor in Example 1 was replaced with water, according to the formulation in Table 8. The results of evaluating the color change, the original flavor of the water-in-oil emulsion food, and the odor of deterioration after storing the obtained butter cream at 20°C for 18 days are shown in Table 8.

[0125] (Reference example 4) The results of a sensory evaluation of the buttercream obtained in Comparative Example 10, conducted immediately after production and before storage, are shown in Table 8 as Reference Example 4, and were compared with Examples 43 and 44 and Comparative Example 10.

[0126] As is clear from Table 8, both butter creams with an odor inhibitor for water-in-oil emulsions (Examples 43 and 44) ​​showed good results in terms of color change, the original flavor of the water-in-oil emulsion, and the evaluation of the odor after storage at 20°C for 18 days. On the other hand, the butter cream without an odor inhibitor for water-in-oil emulsions (Comparative Example 10) showed a loss of the original flavor of the water-in-oil emulsion and a noticeable odor after storage at 20°C for 18 days, resulting in an overall evaluation of E.

[0127] (Example 45) Making cookies Following the formulation in Table 9, granulated sugar was added to the water-in-oil emulsion food (margarine) of Example 19, and the mixture was kneaded at low speed using a Hobart mixer, then whipped at medium speed. Sterilized whole eggs with dissolved baking soda were added, and the mixture was emulsified by stirring at low speed. Then cake flour was added and mixed at medium speed to prepare the cookie dough. The prepared cookie dough was chilled at 5°C for 2 hours and shaped into 4cm diameter, 5mm thick cookies. The shaped cookie dough was baked in an oven ("Camel" manufactured by Kotobuki Baking Machine Co., Ltd.) to obtain cookies. The results of evaluating the color change, original flavor of the food (cookies), and spoilage odor after storing the obtained cookies at 50°C for 30 days are shown in Table 9.

[0128] [Table 9]

[0129] (Example 46) Making cookies Cookies were obtained in the same manner as in Example 45, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (margarine) of Example 29, according to the formulation in Table 9. The results of evaluating the color change, original flavor, and spoilage odor of the obtained cookies after storage at 50°C for 30 days are shown in Table 9.

[0130] (Comparative Example 11) Making cookies Cookies were obtained in the same manner as in Example 45, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (margarine) of Comparative Example 4, according to the formulation in Table 9. The results of evaluating the color change, original flavor of the food (cookies), and spoilage odor after storing the obtained cookies at 50°C for 30 days are shown in Table 9.

[0131] (Reference example 5) The results of a sensory evaluation of the cookies obtained in Comparative Example 11, conducted immediately after production and before storage, are shown in Table 9 as Reference Example 5, and were compared with Examples 45 and 46 and Comparative Example 11.

[0132] As is clear from Table 9, cookies (Examples 45 and 46) made using water-in-oil emulsion foods (margarine: Examples 19 and 29) containing an odor inhibitor for water-in-oil emulsion foods showed good results in terms of color change, original flavor, and odor after storage at 50°C for 30 days. On the other hand, cookies (Comparative Example 11) made using a water-in-oil emulsion food (margarine: Comparative Example 4) that did not contain an odor inhibitor for water-in-oil emulsion foods showed a loss of original flavor and an odor after storage at 50°C for 30 days, resulting in an overall evaluation of D.

[0133] (Example 47) Making cookies Cookies were obtained in the same manner as in Example 45, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (compound margarine) of Example 39, according to the formulation in Table 10. The results of evaluating the color change, original flavor, and spoilage odor of the obtained cookies after storage at 50°C for 30 days are shown in Table 10.

[0134] [Table 10]

[0135] (Example 48) Making cookies Cookies were obtained in the same manner as in Example 47, except that the water-in-oil emulsion food (compound margarine) of Example 39 was replaced with the water-in-oil emulsion food (compound margarine) of Example 40, according to the formulation in Table 10. The results of evaluating the color change, original flavor of the food (cookies), and spoilage odor after storing the obtained cookies at 50°C for 30 days are shown in Table 10.

[0136] (Comparative Example 12) Cookie Preparation Cookies were obtained in the same manner as in Example 47, except that the water-in-oil emulsion food (compound margarine) of Example 39 was replaced with the water-in-oil emulsion food (compound margarine) of Comparative Example 8, according to the formulation in Table 10. The results of evaluating the color change, original flavor of the food (cookies), and spoilage odor after storing the obtained cookies at 50°C for 30 days are shown in Table 10.

[0137] (Reference example 6) The results of a sensory evaluation of the cookies obtained in Comparative Example 12, conducted immediately after production and before storage, are shown in Table 10 as Reference Example 6, and were compared with Examples 47 and 48 and Comparative Example 12.

[0138] As is clear from Table 10, cookies (Examples 47 and 48) made using water-in-oil emulsion foods (compound margarine: Examples 39 and 40) containing an odor inhibitor for water-in-oil emulsion foods showed good results in terms of color change, original flavor, and odor after storage at 50°C for 30 days. On the other hand, cookies (Comparative Example 12) made using a water-in-oil emulsion food (compound margarine: Comparative Example 8) that did not contain an odor inhibitor for water-in-oil emulsion foods showed a loss of original flavor and an odor after storage at 50°C for 30 days, resulting in an overall evaluation of D.

[0139] (Example 49) Preparation of pound cake Following the formulation in Table 11, granulated sugar was added to the water-in-oil emulsion food (margarine) of Example 19 and kneaded at low speed using a Hobart mixer. Sterilized whole eggs were then added in five batches and emulsified by stirring at low speed. Finally, cake flour and baking powder were added and mixed at low speed to obtain pound cake batter. The obtained pound cake batter was poured into a mold and baked in an oven to obtain pound cake. The results of evaluating the color change, the original flavor of the food (pound cake), and the spoilage odor of the obtained pound cake after irradiation with light at 10,000 Lx at 20°C for 16 days are shown in Table 11.

[0140] [Table 11]

[0141] (Example 50) Preparation of pound cake A pound cake was obtained in the same manner as in Example 49, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (margarine) of Example 29, according to the formulation in Table 11. The results of evaluating the color change, the original flavor of the food (pound cake), and the off-odor of the obtained pound cake after irradiating it with light at 20°C for 16 days are shown in Table 11.

[0142] (Comparative Example 13) Preparation of pound cake A pound cake was obtained in the same manner as in Example 49, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (margarine) of Comparative Example 4, according to the formulation in Table 11. The results of evaluating the color change, the original flavor of the food (pound cake), and the off-odor of the obtained pound cake after irradiating it with light at 20°C for 16 days are shown in Table 11.

[0143] (Reference example 7) The pound cake obtained in Comparative Example 13 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 11 as Reference Example 7 and were compared with Examples 49, 50, and Comparative Example 13.

[0144] As is clear from Table 11, pound cakes (Examples 49 and 50) using water-in-oil emulsion foods (margarine: Examples 19 and 29) containing an odor inhibitor for water-in-oil emulsion foods showed good evaluations of color change, original flavor, and odor after 16 days of storage under light irradiation at 20°C. On the other hand, pound cake (Comparative Example 13) using a water-in-oil emulsion food (margarine: Comparative Example 4) that did not contain an odor inhibitor for water-in-oil emulsion foods showed a loss of original flavor and an odor after 16 days of storage under light irradiation at 20°C, resulting in an overall evaluation of D.

[0145] (Example 51) Preparation of brioche Following the proportions in Table 12, medium-strength flour, refined sugar, pasteurized whole egg, salt, skim milk powder, and dry yeast were placed in a mixer bowl and kneaded using a Hobart mixer. Then, the water-in-oil emulsion food (margarine) from Example 19 was added little by little while further kneading with the Hobart mixer to obtain brioche dough. The obtained brioche dough was fermented at 28°C for 1 hour, degassed, and then left to rest overnight at 5°C. The rested dough was shaped and fermented again at 28°C for another 1 hour. The fermented brioche dough was baked in an oven to obtain brioche. The results of evaluating the color change, original flavor of the food (brioche), and spoilage odor after irradiating the obtained brioche with light at 20°C for 3 days are shown in Table 12.

[0146] [Table 12]

[0147] (Example 52) Preparation of brioche Brioche was obtained in the same manner as in Example 51, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (margarine) of Example 29, according to the formulation in Table 12. The results of evaluating the color change, the original flavor of the food (brioche), and the off-odor of the obtained brioche after irradiation with light at 20°C for 3 days are shown in Table 12.

[0148] (Comparative Example 14) Preparation of pound cake Brioche was obtained in the same manner as in Example 51, except that the water-in-oil emulsion food (margarine) of Example 19 was replaced with the water-in-oil emulsion food (margarine) of Comparative Example 4, according to the formulation in Table 12. The results of evaluating the color change, original flavor of the food (brioche), and off-odor of the obtained brioche after irradiation with light at 20°C for 3 days are shown in Table 12.

[0149] (Reference example 8) The brioche obtained in Comparative Example 14 underwent a sensory evaluation immediately after production and before storage. The results are shown in Table 12 as Reference Example 8 and were compared with Examples 51 and 52 and Comparative Example 14.

[0150] As is clear from Table 12, the brioche (Examples 51 and 52) made using a water-in-oil emulsion food (margarine: Examples 19 and 29) containing an odor inhibitor for water-in-oil emulsion foods showed good results in terms of color change, original flavor, and odor after storage at 20°C under light irradiation for 3 days. On the other hand, the brioche (Comparative Example 14) made using a water-in-oil emulsion food (margarine: Comparative Example 4) that did not contain an odor inhibitor for water-in-oil emulsion foods showed a loss of original flavor and an odor after storage at 20°C under light irradiation for 3 days, resulting in an overall evaluation of D.

Claims

1. An odor suppressant for water-in-oil emulsion foods, The solid components contained in the mushroom extract are included in the total amount of the water-in-oil emulsion food odor suppressant at 0.05 to 100% by weight. 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 extraction residue is removed by filtration. The solid content contained in the mushroom extract is the solid content when the mushroom extract is dried, and this is a water-in-oil emulsified food odor inhibitor.

2. The water-in-oil type emulsified food odor inhibitor 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. A water-in-oil emulsion food containing the odor inhibitor for water-in-oil emulsion foods described in claim 1 or 2, wherein the solid content in the mushroom extract is 0.000004 to 0.025% by weight of the entire water-in-oil emulsion food.

4. A food product using the water-in-oil emulsion food product described in claim 3.

5. A method for producing an odor suppressant for water-in-oil emulsified foods, characterized by mixing mushrooms and alkaline water or water in a ratio of mushrooms (wet weight) / alkaline water or water (weight ratio) of 0.05 to 10 to obtain a mixture, heating the mixture 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 extracted residue by filtration. The aforementioned oil-in-oil type odor inhibitor for food products contains 0.05 to 100% by weight of solids contained in mushroom extracts in the total amount of the oil-in-oil type odor inhibitor for food products. The mushroom extract is an extract from which the extraction residue has been removed by filtration. A method for producing a water-in-oil emulsion food odor inhibitor, wherein the solid content contained in the mushroom extract is the solid content when the mushroom extract is dried.

6. 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 to 10 to obtain a mixture. This mixture is then heat-treated at 100 to 150°C at a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours, and the extracted residue is removed by filtration to obtain a water-in-oil type emulsified food odor suppressant. The odor inhibitor for water-in-oil emulsion foods is mixed with the raw materials of the aqueous and / or oil phases of the water-in-oil emulsion food before homogenization and emulsification, such that the solid content in the mushroom extract is 0.000004 to 0.025% by weight of the entire water-in-oil emulsion food, and then homogenized and emulsified. The mushroom extract is an extract from which the extraction residue has been removed by filtration. The solid content contained in the mushroom extract is the solid content when the mushroom extract is dried. A method for producing a water-in-oil emulsion food containing an odor suppressant for deterioration of water-in-oil emulsion foods.

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