Title:
DEGRADATION ODOR INHIBITOR FOR OIL-IN-WATER EMULSIFIED FOOD, OIL-IN-WATER EMULSIFIED FOOD CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR
Document Type and Number:
Japanese Patent JP2023078891
Kind Code:
A
Abstract:
To provide: a naturally-occurring degradation odor inhibitor for oil-in-water emulsified food which does not cause an additive-derived change of color, does not spoil an original flavor of oil-in-water emulsified food, and can inhibit a degradation odor of the oil-in-water emulsified food due to storage; oil-in-water emulsified food containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for oil-in-water emulsified food comprises the solid content of mushroom extract and oils and fats in a total amount of 0.013-100 wt.% of the entire inhibitor. The mushroom extract is the extract obtained by subjecting a mixture with a mushroom (wet weight)/oils and fats (weight ratio) of 0.05-10 to heat treatment at 40-200°C for 0.1-3 hours and then removing extraction residues of the mushroom.SELECTED DRAWING: None
Inventors:
FUJIWARA AYAKO
FUJIMOTO TOSHIHIRO
FUJIMOTO TOSHIHIRO
Application Number:
JP2021192205A
Publication Date:
June 07, 2023
Filing Date:
November 26, 2021
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A23C9/123; A23L27/00; A23C9/13; A23C9/152; A23D7/00; A23D7/005; A23G9/42; A23L3/3472; A23L9/20; A23L11/65; A23L27/10; A23L27/60
Attorney, Agent or Firm:
Ariko Patent Office