Method for masking mud odor, food composition with masked mud odor and method for producing same, and composition for masking and / or contact treatment of mud odor

Abstract

The present invention addresses the problem of providing a novel method for masking a mud odor. The method for masking the mud odor includes bringing a food material into contact with a kelp extract.

Description

Method for masking muddy odor, food composition with masked muddy odor and method for producing the same, and composition for masking muddy odor and / or for contact treatment

[0001] The present invention relates to a technique for masking unpleasant odors of foodstuffs.

[0002] Freshwater fish such as tilapia, pangasius, and trout, as well as bivalve shellfish and shrimp, are cultivated and commercially used. These seafood are known to have a distinctive, unpleasant odor characterized by a muddy smell. Substances known to cause this muddy odor include secondary metabolites of cyanobacteria and actinomycetes, such as geosmin and 2-methylisoborneol (2MIB).

[0003] To prevent odors, a method of raising fish in freshwater has been proposed, but this poses risks due to river flooding and poor maintenance of facilities. Furthermore, when cooking these fish and shellfish with a muddy odor, the skin and bloody parts, which have a particularly strong muddy odor, are removed, but this removal process has the problem of reducing yield.

[0004] Attempts to mask the muddy odor during cooking have also been actively pursued. Non-Patent Document 1 describes that salting or pre-salting muddy fish followed by drying with hot air or sun drying at 50°C slightly reduces the geosmin content of the product; frying reduces the intensity of the cloudy flavor and geosmin content of salted and dried tilapia; pre-treating tilapia fillets with acidified brine before smoking reduces the geosmin content and masks the cloudy flavor of the smoked product; marinating tilapia in an acetic acid solution reduces the cloudy flavor, and the geosmin content in the product decreases with increasing marination time. Non-Patent Document 2 describes methods for masking the muddy odor of freshwater fish using acid treatment, ozone treatment, spices, etc. Non-Patent Document 3 describes that seasonings containing lemon and pepper can reduce the 2MIB in catfish.

[0005] Journal of Aquatic Food Product Technology Volume 9, 2000-Issue 4, Pages 95-107. Off-Flavors in Aquaculture (ACS Symposium Series, No. 848) Journal of Sensory Studies, Volume 15, Issue 4, December 2000, Pages 459-472.

[0006] The cooking and seasoning methods described in Non-Patent Documents 1 to 3 have not yet masked the unpleasant odor to a satisfactory degree. Furthermore, the cooking methods and seasonings are limited, leaving room for further investigation, as they do not take advantage of the inherently mild flavor of freshwater fish, which can be used in a variety of cooking methods. In light of the above, the present invention aims to provide a novel method for masking the muddy odor.

[0007] As a result of extensive research into the above-mentioned problems, the present inventors have discovered that the muddy odor of food materials can be effectively suppressed by using kelp extracts, and have thus completed the present invention. The present invention, which solves the above-mentioned problems, is as follows.

[0008] [1] A method for masking a muddy odor, comprising contacting a food material with a kelp extract. [2] The masking method according to [1], wherein the muddy odor is derived from geosmin and / or 2-methylisoborneol. [3] The masking method according to [1] or [2], wherein the food material is freshwater seafood. [4] The masking method according to [3], wherein the food material is freshwater fish. [5] The masking method according to [4], wherein the food material is freshwater fish from which the skin and / or blood vessels have not been removed. [6] The masking method according to any one of [1] to [5], comprising immersing the food material in a composition containing the kelp extract, or mixing the kelp extract and the food material. [7] The masking method according to any one of [1] to [6], comprising contacting the food material with the kelp extract so that the ratio of kelp-derived solids to the food material is 0.05 to 0.2% by mass. [8] The masking method according to any one of [1] to [7], wherein the kelp extract is extracted by soaking kelp in water and heating it. [9] The masking method according to any one of [1] to [8], comprising heating the food material that has been brought into contact with the kelp extract.

[10] A method for producing a food composition, comprising bringing a food material having a muddy odor into contact with a kelp extract, wherein the food material is a freshwater fish from which the skin and / or blood vessels have not been removed, and the method comprises soaking the food material in a composition containing the kelp extract, or mixing the kelp extract with the food material.

[11] A method for producing a food composition, comprising contacting a food material having a muddy odor with a kelp extract, wherein the method comprises immersing the food material in a composition containing 0.05 to 0.2% by mass of kelp-derived solids, or mixing the kelp extract and the food material so that the concentration of kelp-derived solids in the mixture is 0.05 to 0.2% by mass.

[12] A food composition with a masked muddy odor, produced by the method described in

[10] or

[11] .

[13] A composition for masking a muddy odor and / or for contact treatment with food materials having a muddy odor, comprising a kelp extract as an active ingredient.

[14] The composition described in

[13] , wherein the food material is a freshwater fish from which the skin and / or blood vessels have not been removed.

[0009] According to the present invention, a food composition in which the muddy smell is masked can be provided.

[0010] First, the invention of a method for masking muddy odor will be described in detail. The technical feature of the present invention is that food materials are brought into contact with a kelp extract.

[0011] The target of masking by the present invention is muddy odor, which is an unpleasant odor derived from geosmin and / or 2-methylisoborneol (2MIB), which are metabolic products of cyanobacteria and actinomycetes.

[0012] The present invention is preferably applied to the treatment of food materials with a muddy odor. Examples of food materials with a muddy odor include seafood such as fish, shellfish, and crustaceans. It is particularly preferable to apply the present invention to freshwater seafood. In this specification, "freshwater seafood" includes those that grow only in freshwater, as well as amphidromous species and those that grow in brackish waters. Furthermore, "seafood" includes fish, shellfish, crustaceans, and mollusks.

[0013] Freshwater fish to which the present invention can be preferably applied include tilapia, pangasius, catla, carp, bighead carp, grass carp, silver carp, catfish, rainbow trout, eel, and blue fish. Freshwater shellfish to which the present invention can be preferably applied include short-necked clams and corbicula. Freshwater crustaceans to which the present invention can be preferably applied include whiteleg shrimp and giant freshwater prawn.

[0014] The present invention has an excellent effect of masking muddy odors. Therefore, when seafood is selected as an ingredient, it is not necessary to remove parts with a strong muddy odor. This can improve yield. Parts with a strong muddy odor include the skin and blood vessels in the case of fish, and the back vein in the case of shrimp.

[0015] The form of the food material to which the present invention is applicable is not particularly limited. When fish is used as the food material, it may be in an unprocessed form, in a form with the scales and internal organs removed, or in the form of fillets or minced meat. When shellfish is used as the food material, it may be in a form with or without the shell. When crustaceans are used as the food material, the food material may be in a form with or without the shell. In this specification, when a food material is specified by the classification or name of an animal, such as the expression "the food material is a fish," the form of the food material is not limited to the unprocessed animal itself, but also includes food material that has been processed into a food material as described above.

[0016] The present invention is suitable for use as a food ingredient in fish from which the skin and / or blood line has not been removed, particularly freshwater fish from which the skin and / or blood line has not been removed. More specifically, the present invention is preferably applied to fillets of freshwater fish from which the skin and / or blood line has not been removed. Note that "skin" also includes subcutaneous fat.

[0017] The kelp in the kelp extract of the present invention is not particularly limited as long as it belongs to the family Laminariales, Laminariales, and family Phaeophyceae, but examples include Laminaria japonica, Laminaria gianta, Laminaria reticulata, Laminaria narrowis, Laminaria mitsushii, Laminaria longa, Laminaria gaggara, Laminaria cati, Laminaria kagome, Laminaria chijimi, Laminaria atsubasi, Laminaria tororo, by-products generated in the production process of these, and mixtures of these.

[0018] Kelp extract can be obtained by an extraction process in which kelp is soaked in water and heated. The "water" used as the extraction solvent does not need to be pure water, and may be in the form of an aqueous solution containing other components.

[0019] The kelp used in the extraction step can be used as is, but it is preferable to prepare it in the form of small pieces or powder in order to improve dispersibility in the extraction solvent and increase extraction efficiency.

[0020] In the extraction step, the kelp as the raw material for extraction is immersed in water in an amount preferably 5 to 50 times by mass, more preferably 10 to 30 times by mass, of water and then heated.

[0021] The temperature in the extraction step is not particularly limited, but is preferably 40°C or higher, more preferably 60°C or higher, even more preferably 80°C or higher, and more preferably 90°C or higher.

[0022] The temperature in the extraction step is preferably 120°C or lower, more preferably 110°C or lower, and even more preferably 100°C or lower, from the viewpoint of suppressing the kelp odor that may occur after blending with food materials.

[0023] The heat treatment in the extraction step may be carried out under pressure, and in this case, the heat treatment can be carried out using a general device well known to those skilled in the art, such as an autoclave, a pressure cooker, or a pressure tank.

[0024] The extraction time in the extraction step is not particularly limited. For example, it can be 10 minutes or more, preferably 30 minutes or more, and more preferably 1 hour or more. There is also no upper limit to the extraction time, and it can be, for example, 5 hours or less, preferably 4 hours or less.

[0025] The extract obtained by the above extraction process can be used as is, or by subjecting it to solid-liquid separation using a known method to remove the residual extraction raw material, and if necessary, by concentrating and drying using a known method to prepare a solid content, which can then be used as a kelp extract.

[0026] The amount of kelp extract used relative to the food material is not particularly limited. A better masking effect can be obtained by using kelp extract in an amount of preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more relative to the total amount of the food material. Although there is no particular upper limit, in order to prevent excessive kelp odor from remaining in the food material and to bring out the original flavor of the food material, it is preferable to use kelp extract in an amount of preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less relative to the total amount of the food material.

[0027] Furthermore, a better masking effect can be obtained by using the kelp extract so that the kelp-derived solids are applied in an amount of preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more, relative to the total amount of the food material. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor from remaining in the food material and bringing out the original flavor of the food material, it is preferable to use the kelp extract so that the kelp-derived solids are applied in an amount of preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less, relative to the total amount of the food material.

[0028] The kelp extract obtained as described above may be used as it is or in a form in which it is blended with other ingredients.

[0029] The present invention masks the muddy odor by contacting food materials with a kelp extract. The manner of contact between the food materials and the kelp extract is not particularly limited. Examples of the manner of contact include immersion, mixing, and application.

[0030] The present invention may be in the form of immersing food materials in a composition containing kelp extract. The kelp extract-containing composition for immersing food materials is preferably in the form of a paste or liquid, and particularly preferably in the form of a liquid. More specifically, it is preferably in the form of an aqueous solution in which kelp extract is added to water.

[0031] From the viewpoint of ensuring that the food material is sufficiently contacted with the kelp extract, the mass ratio of the kelp extract-containing composition to the food material to be soaked is preferably 0.5 times or more, more preferably 0.8 times or more, and even more preferably 1 time or more. There is no particular upper limit, and the mass ratio of the kelp extract-containing composition to the food material to be soaked is preferably 3 times or less, more preferably 2 times or less, and even more preferably 1.5 times or less.

[0032] From the viewpoint of improving the masking effect, the immersion time is preferably 10 minutes or more, more preferably 20 minutes or more, even more preferably 30 minutes or more, even more preferably 40 minutes or more, and even more preferably 50 minutes or more. There is no upper limit to the immersion time, but it is preferably 3 hours or less, more preferably 2 hours or less, and even more preferably 1.5 hours or less.

[0033] The kelp extract-containing composition for soaking food materials may contain optional ingredients other than the kelp extract, such as salt, sugar, sake, mirin, soy sauce, and vinegar, with salt being a particularly suitable example.

[0034] The content of the kelp extract in the kelp extract-containing composition for soaking food materials is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. By setting it in such a range, a better masking effect can be obtained. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor from remaining in the food materials and bringing out the original flavor of the food materials, the content of the kelp extract in the kelp extract-containing composition for soaking food materials is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0035] The content of kelp-derived solids in the kelp extract-containing composition for soaking food materials is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more. By setting it in such a range, a better masking effect can be obtained. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor from remaining in the food materials and bringing out the original flavor of the food materials, the content of kelp extract in the kelp extract-containing composition for soaking food materials is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less.

[0036] The present invention may be in the form of a mixture of kelp extract and food material. In this case, the food material is preferably in the form of surimi. The present invention may be in the form of a mixture of kelp extract, other optional ingredients, and food material. Examples of optional ingredients include salt, sugar, starch, sake, mirin, soy sauce, and vinegar, with salt, sugar, and starch being particularly preferred.

[0037] The content of kelp extract in the mixture is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. By setting it in this range, a better masking effect can be obtained. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor remaining in the food material and bringing out the original flavor of the food material, the content of kelp extract in the mixture is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0038] The content of kelp-derived solids in the mixture is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more. By setting it in such a range, a better masking effect can be obtained. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor from remaining in the food material and bringing out the original flavor of the food material, the content of kelp-derived solids in the mixture is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less.

[0039] The content of the kelp extract in the mixture relative to the food material, when the food material is taken as 100% by mass, is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, even more preferably 0.6% by mass or more, and even more preferably 0.7% by mass or more. By setting it in such a range, a better masking effect can be obtained. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor from remaining in the food material and bringing out the original flavor of the food material, the content of the kelp extract in the mixture relative to the food material, when the food material is taken as 100% by mass, is preferably 5% by mass or less, more preferably 4% by mass or less, and even more preferably 3% by mass or less.

[0040] The content of kelp-derived solids in the mixture relative to the food material, when the food material is taken as 100% by mass, is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.06% by mass or more, and even more preferably 0.07% by mass or more. By setting the content within such a range, a better masking effect can be obtained. Although there is no particular upper limit, from the viewpoint of suppressing excessive kelp odor from remaining in the food material and bringing out the original flavor of the food material, the content of kelp-derived solids in the mixture relative to the food material, when the food material is taken as 100% by mass, is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, and even more preferably 0.3% by mass or less.

[0041] The concentration of the kelp-derived solid content contained in the kelp extract can be determined as a Brix equivalent value.

[0042] As described above, the kelp extract may be applied to food materials. In this case, the description of the kelp extract-containing composition for immersing food materials described above can be applied to the kelp extract-containing composition for application.

[0043] The present invention exhibits a muddy odor masking effect even when food is treated with a kelp extract and then cooked. Therefore, the present invention can be applied to masking the muddy odor of food that is cooked with heat. The type of heating is not particularly limited, and examples include steaming, frying, grilling, and smoking.

[0044] Alternatively, food materials may be treated with the kelp extract, frozen, and then thawed before proceeding to the cooking process. This embodiment is effective for businesses that distribute frozen food materials treated with the kelp extract.

[0045] The present invention also relates to a method for producing a food composition, which comprises contacting a food material having a muddy odor with a kelp extract. The above-described description of the masking method can be applied to the embodiment of the production method of the present invention.

[0046] The manufacturing method of the present invention is particularly suitable when freshwater fish from which the skin and / or blood vessels have not been removed are used as the food material. Furthermore, it is particularly preferred that the manufacturing method of the present invention includes a step of immersing the food material in a composition containing a kelp extract, or a step of mixing the kelp extract with the food material. The above-described explanation of the embodiment of the masking method can be applied to the immersion step and the mixing step in this embodiment.

[0047] The present invention also relates to a food composition in which the muddy odor is masked, which is produced by the above-mentioned production method. The above-mentioned description of the embodiment of the masking method can be applied to the food composition of the present invention.

[0048] The present invention also relates to a composition for masking muddy odors, which contains a kelp extract as an active ingredient. The masking composition of the present invention may be in the form of the kelp extract itself, or may be used in a form blended with other ingredients. The masking composition of the present invention may be a dipping composition for dipping food materials, a mixing composition for mixing with food materials, or a coating composition for coating food materials. The detailed embodiments of the masking composition of the present invention can be applied as is to the above-mentioned embodiments of the masking method.

[0049] The present invention also relates to a composition for contact treatment with food materials having a muddy odor, containing a kelp extract as an active ingredient. The contact treatment composition of the present invention may be in the form of the kelp extract itself, or may be used in a form blended with other ingredients. The contact treatment is not particularly limited as long as the kelp extract comes into contact with a food material having a muddy odor. That is, the contact treatment composition of the present invention may be an immersion composition for immersing food materials, a mixing composition for mixing with food materials, or an application composition for applying to food materials. The contact treatment composition of the present invention is particularly suitable when the food material to be applied is freshwater fish from which the skin and / or blood vessels have not been removed. The detailed embodiments of the contact treatment composition of the present invention can be applied as is to the above-mentioned embodiments of the masking method.

[0050] Test Example 1 A seasoning liquid was prepared with the composition shown in Table 1. Frozen pangasius fillets (with skin) were thawed, cut into 100 g pieces, and immersed in the prepared seasoning liquid for 1 hour. After immersion, the fillets were frozen and then thawed again. The thawed fillets were steamed in a steam convection oven. The steaming conditions were 85°C steam and 25 minutes.

[0051] After steaming, the pangasius was tasted by skilled evaluators, who evaluated the muddy odor. The muddy odor was evaluated for both the "initial taste" felt immediately after putting it in the mouth and the "aftertaste" felt after swallowing. The results are summarized in Table 1, with "○" indicating that the muddy odor was successfully masked and "×" indicating that the muddy odor was not masked.

[0052]

[0053] As shown in Table 1, Comparative Example 1, which was immersed in a seasoning liquid containing only water and salt, had a muddy smell. In Comparative Examples 2 and 3, which were immersed in a seasoning liquid containing white koji or bonito extract, the muddy smell perceived as an initial taste was masked, but the muddy smell perceived as an aftertaste could not be masked. On the other hand, in Examples 1 to 3, which were immersed in a seasoning liquid containing kelp extract, no muddy smell was perceived in either the initial taste or the aftertaste, and it was found that a good masking effect was obtained. Furthermore, in Examples 2 and 3, which had a high content of kelp extract, the taste of the kelp extract was not noticeable.

[0054] Test Example 2 Frozen pangasius fillets (with skin, pre-moistened) were thawed and cut into 100 g pieces. The cut fillets were frozen and then re-thawed. The re-thawed fillets were ground. First, the fillets were roughly ground, and salt was added in the amounts shown in Table 2, followed by salt grinding. After that, the remaining seasonings shown in Table 2 were added and the ground fillets were further ground. The surimi thus prepared was formed and steamed in a steam convection oven. The steaming conditions were 85°C steam and 25 minutes.

[0055] After steaming, the Pangasius paste was tasted by experienced evaluators, who evaluated the muddy smell. The evaluation was based on the following criteria: ◎: No muddy smell at all. ○: A slight muddy smell is detected, but it is not bothersome. △: The unpleasant muddy smell remains. ×: The muddy smell was not masked.

[0056]

[0057] As shown in Table 2, Comparative Example 4, in which only water, salt, sugar, and potato starch were mixed with the surimi, had a muddy smell. In Comparative Example 5, in which bonito extract was used as the seasoning to be mixed with the surimi, the muddy smell perceived as an initial taste was masked to some extent, but the muddy smell perceived as an aftertaste was not sufficiently masked. On the other hand, in Examples 4 to 6, in which kelp extract was mixed with the surimi, no muddy smell was perceived in either the initial taste or the aftertaste, and it was found that a good masking effect was obtained. Furthermore, in Examples 5 and 6, in which the kelp extract content was high, the taste of the kelp extract was not unpleasantly noticeable and did not interfere with the taste of the ingredients.

[0058] Test Example 3 A seasoning liquid was prepared with the composition shown in Table 3. Frozen pangasius fillets (with skin) were thawed, cut into 100 g pieces, and immersed in the prepared seasoning liquid for 1 hour. After immersion, the fillets were frozen and then thawed again. The thawed fillets were steamed in a steam convection oven. The steaming conditions were 85°C steam and 25 minutes.

[0059] The steamed Pangasius fillets were tasted by skilled evaluators and evaluated for muddy odor. The evaluation was carried out according to the same criteria as in Test Example 2.

[0060]

[0061] As shown in Table 3, Comparative Example 6, which was immersed in a seasoning liquid containing only water and salt, had a muddy smell. Comparative Example 7, which was immersed in a seasoning liquid containing bonito extract, masked the muddy smell felt as an initial taste to some extent, but masked the muddy smell felt as an aftertaste insufficiently. On the other hand, Example 7, which was immersed in a seasoning liquid containing kelp extract, did not have a muddy smell felt in either the initial taste or the aftertaste, and it was found that a good masking effect was obtained.

[0062] Test Example 4 A seasoning liquid was prepared according to the composition shown in Table 4. Frozen pangasius fillets (with skin) were thawed, cut into 100 g pieces, and soaked in the prepared seasoning liquid for 1 hour. After soaking, the fillets were dipped in batter, coated with breadcrumbs, and then fried.

[0063] The pangasius fillets after frying were tasted by skilled evaluators and evaluated for muddy odor. The evaluation was carried out according to the same criteria as in Test Example 2.

[0064]

[0065] As shown in Table 4, Comparative Example 8, which was immersed in a seasoning liquid containing only water and salt, had a muddy smell. Comparative Example 9, which was immersed in a seasoning liquid containing bonito extract, masked the muddy smell felt as an initial taste to some extent, but masked the muddy smell felt as an aftertaste insufficiently. On the other hand, Example 8, which was immersed in a seasoning liquid containing kelp extract, did not have a muddy smell felt in either the initial taste or the aftertaste, and it was found that a good masking effect was obtained.

[0066] [Summary] As shown in Test Examples 1 to 4, by contacting food materials with a muddy odor derived from geosmin or 2-methylisoborneol with kelp extract, the muddy odor could be masked extremely well. The taste of the kelp extract itself was not noticeable, and the original flavor of the ingredients could be brought out, which was superior to the masking techniques described in Non-Patent Documents 1 to 3.

[0067] The present invention can be applied to a technique for masking the muddy smell of freshwater fish and the like.

Claims

1. A method for masking muddy odors, comprising contacting food with a kelp extract.

2. The masking method according to claim 1, wherein the muddy odor is derived from geosmin and / or 2-methylisoborneol.

3. The masking method according to claim 1 or 2, wherein the food material is freshwater seafood.

4. The masking method according to claim 3, wherein the food material is freshwater fish.

5. The masking method according to claim 4, wherein the food material is freshwater fish from which the skin and / or blood vessels have not been removed.

6. The masking method according to claim 1, comprising immersing the food material in a composition containing the kelp extract, or mixing the kelp extract with the food material.

7. The masking method according to claim 1, comprising: immersing the food material in a composition containing 0.05 to 0.2% by mass of kelp-derived solids; or mixing the kelp extract with the food material so that the concentration of kelp-derived solids in the mixture is 0.05 to 0.2% by mass.

8. The masking method according to claim 1, wherein the kelp extract is obtained by soaking kelp in water and extracting it by heat treatment.

9. The masking method according to claim 1, further comprising heating the food material that has been contacted with the kelp extract.

10. A method for producing a food composition, comprising contacting a food material having a muddy odor with a kelp extract, wherein the food material is a freshwater fish from which the skin and / or blood has not been removed, and the method comprises soaking the food material in a composition containing the kelp extract, or mixing the kelp extract and the food material.

11. A method for producing a food composition, comprising contacting a food material having a muddy odor with a kelp extract, the method comprising: immersing the food material in a composition containing 0.05 to 0.2% by mass of kelp-derived solids; or mixing the kelp extract with the food material so that the concentration of kelp-derived solids in the mixture is 0.05 to 0.2% by mass.

12. A food composition having a masked muddy odor, produced by the method according to claim 10 or 11.

13. A composition for masking muddy odors and / or for contact treatment of foodstuffs having a muddy odor, comprising a kelp extract as an active ingredient.

14. The composition according to claim 13, wherein the food material is freshwater fish from which the skin and / or blood has not been removed.

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