JP7636879B2 - Deodorant - Google Patents

Description

The present invention relates to a deodorant.

Each food and drink has a pleasant taste and smell, which combine to make the food or drink taste delicious.

Here, there are five basic tastes: sweet, sour, salty, bitter, and umami, and the tastes of food and drink are made up of combinations of these five tastes. Therefore, it is relatively easy to adjust the taste of food and drink by adjusting the ratio and strength of the five basic tastes using seasonings or condiments.

When it comes to smells, on the other hand, the smell of a substance can be perceived as a good smell (aroma) or a bad smell (odor) depending on its strength. Also, a smell that is good on its own can be perceived as a bad smell when combined with other smells. Furthermore, the quality of a smell can change greatly depending on the time and situation, such as how you perceive a smell changing depending on your mood or the location.

In recent years, odors in public spaces have become a hot topic. Initially, it was mainly about perfumes and fabric softeners that were too strong, but more recently, the smell of bento boxes, especially those with steamed food or meat as the main ingredient, has become a hot topic as they are no longer sold inside Shinkansen stations due to the fact that they tend to emit a strong odor inside train cars. This is a concrete example of how the quality of odors can change depending on the time and situation.

Although international aircraft have a higher passenger density than trains, there are no reported odor problems when in-flight meals are served as a service. In contrast, the reason why odors are an issue on trains is that in-flight meals on aircraft are almost identical and served to all passengers at the same time, so everyone shares the same smelling meal at the same time, whereas on trains, each person eats their own separate lunch box at a different time, so those who are not eating perceive the smell of other people's food as a different smell.

In the past, long-distance trains had dining cars, buffets, and other carriages dedicated to food service, where meals were eaten in a location separate from the seats, and there were more ekiben than there are today. However, since train travel at the time was generally long distance and took a long time, passengers ate at roughly the same time, and furthermore, ekiben at the time were often kept cold and did not have much of an odor due to their shelf life and productivity, so odors were not often an issue.

However, nowadays, when long-distance travel is mostly done by airplane and most train rides are less than three hours long, there is less need to eat during the ride, and the number of people eating on the train is now in the minority. For the same reason, the use of dining cars and buffets has decreased and these cars have been disconnected for business reasons, making it necessary to eat at your seat. Furthermore, the number of heated ekiben has increased, and bento boxes that taste the same as regular meals are now sold in large quantities at low prices in stations and in commercial facilities attached to stations. These are the reasons why the problem of odors on trains has come to light.

Regarding odors inside railway cars, not only food odors but also various other odors have been a problem in the past. Measures to address odor issues have included, for example, installing air purifiers using ionizers in the cars (see, for example, Patent Document 1 and Non-Patent Document 1), or placing herbal-scented cartridges near the car's air conditioners.

However, air purifiers and air conditioners are usually installed near the ceiling, whereas food odors occur near the seats, specifically close to the passenger's seat. Therefore, not only can one not expect a significant deodorizing effect near the seats by installing air purifiers or air conditioners, but deodorizing mechanisms that target the entire interior space cannot be expected to have an effect on the source of the odor in the first place, resulting in a low deodorizing effect.

For this reason, a method has been proposed in which all the food ingredients in a bento are individually wrapped (see, for example, Patent Document 2). However, this method requires a lot of work to remove the wrapping, which undermines the bento's distinctive feature of being a convenient meal.

Here, various methods have been proposed for eliminating or reducing odors for various foods and beverages. Methods for eliminating or reducing odors can be broadly divided into methods that mask the odor with stronger-smelling ingredients such as garlic or ginger, methods that remove odor-causing substances or change them to other substances (see, for example, Patent Document 3), methods that remove odor precursors or suppress their conversion to odor components (see, for example, Patent Document 4), methods that incorporate odor components into inclusion substances (see, for example, Patent Document 5), and methods that use odor-absorbing substances such as activated carbon.

However, when trying to apply these methods to lunch boxes and the like, problems arise.
First, masking the odor with stronger odor components does not solve the problem at all because it results in a stronger odor being emitted, and furthermore, there is the problem that the flavor of the food or drink is changed by the stronger odor components.
Methods for removing odor-causing substances or converting them into other substances, and methods for removing odor precursors or suppressing their conversion to odor components, differ from food to food, and therefore cannot be applied to all food ingredients or cooked products.
The method of incorporating odorants into inclusion substances is often only applicable when the odorant has a low molecular weight. In addition, the substance used for inclusion is often more expensive than the food or drink itself, which makes it difficult to widely use the method in general food and drink.
Furthermore, these methods basically require pre-cooking treatment, and different treatments are required for each food ingredient, which makes them complicated and increases costs.

The method of using odor-absorbing substances such as activated carbon is simple and can be applied after cooking. However, when actually using it, a small sachet or cartridge of activated carbon must be placed inside the lunch box, which has problems such as reduced effectiveness due to lack of direct contact, short-lasting effectiveness as the effect disappears once the box is opened, and the possibility of accidental ingestion or consumption as it is not a food or drink.

However, these methods are not very effective for steamed foods or meat products, especially steamed foods that contain meat products such as shumai. It is particularly difficult to sufficiently reduce the odor in boxed lunches that contain these foods, as the odor becomes even stronger due to the additional steaming caused by packing.

It is generally known that adding small amounts of mineral components can improve flavor. In particular, whey minerals, which are components of milk, are known to have various flavor-adjusting effects when added in small amounts to foods and beverages (see, for example, Patent Documents 6 to 13).

However, the only known uses of whey minerals to deodorize or reduce odors are their use to reduce the odor of casein (see, for example, Patent Document 14) and garlic (see, for example, Patent Document 15).

However, the reduction of casein odor is the result of whey minerals tearing off odorous substances that are tightly bound to casein protein, while the deodorization of garlic relies on the action of whey minerals to modify the substances that cause the odor, so it is necessary to add large amounts of whey minerals in each case, which not only changes the taste of the food or drink that uses them, but also reduces the productivity of the food or drink because long contact treatments are required before cooking. Furthermore, because these methods are related to the action on specific odors, they were not inventions that could be widely used as deodorizers in food or drink.

Therefore, there is a demand for deodorizers that do not affect the taste of food and drink, are effective when added in small amounts after cooking, and have long-lasting effects, particularly deodorizers that are highly effective against the stuffy smell of boxed lunches.

JP 2009-286196 A JP 2019-073319 A JP 2012-206999 A JP 2006-223240 A Japanese Patent Application Laid-Open No. 61-091128 JP 2008-054662 A JP 2008-054665 A JP 2014-050336 A JP 2014-050337 A JP 2008-054664 A JP 2008-054667 A JP 2008-054663 A JP 2008-054666 A Japanese Patent Application Publication No. 08-056583 Japanese Patent Application Publication No. 06-245729

"Railroad Fan" Koyusha Co., Ltd. August 2011 issue, pp. 58-65

The object of the present invention is therefore to provide a deodorizer that is a safe food ingredient, does not affect the taste of food and drink, is effective when added in small amounts to cooked food and drink, and has a long-lasting effect, particularly a deodorizer that is highly effective against the stuffy smell of boxed lunches.

The inventors conducted various studies to solve the above problems and discovered that whey minerals, which have been used in food ingredients before cooking to adjust the flavor, have a high deodorizing effect on the stuffy odor of cooked food and beverages such as boxed lunches. In other words, the present invention provides a deodorizer that contains whey minerals as an active ingredient.

According to the present invention, it is possible to obtain a deodorizer that is a safe food ingredient, does not affect the taste of food and drink, is effective when added in small amounts to cooked food and drink, and has a long-lasting effect. It is particularly effective against the stuffy smell of boxed lunches.

The deodorant of the present invention will be described in detail below based on preferred embodiments.
The deodorant of the present invention contains whey minerals as an active ingredient. First, the whey minerals used in the present invention will be described in detail.

Whey minerals are made by removing as much protein and lactose as possible from milk or whey. As a result, whey minerals contain high concentrations of milk ash (minerals) and have an extremely high ratio of ash to the solids. The mineral composition of whey minerals is close to the mineral composition in the raw materials, milk and whey.

The whey minerals used in the present invention are preferably of high purity, i.e., low in impurity content such as protein and lactose, in terms of a more pronounced deodorizing effect and in terms of water solubility and meltability in the mouth. Specifically, the whey minerals preferably have an ash content of 30% by mass or more, and more preferably 50% by mass or more, of the solid content. The higher the upper limit of the ash content, the better. The ash content of whey minerals can be measured, for example, by the direct ashing method.

In terms of obtaining a high deodorizing effect, the whey mineral used in the present invention preferably has a calcium content in the solid content of less than 2% by mass, and particularly preferably less than 1% by mass. The lower the lower limit of the calcium content, the more preferable. The calcium content in whey mineral can be measured by inductively coupled plasma atomic emission spectrometry (ICP), ion chromatography (IC), or atomic absorption spectrometry (AAS), but it is preferable to measure by inductively coupled plasma atomic emission spectrometry (ICP). Whey mineral having a calcium content in the solid content of less than 2% by mass can be produced, for example, by the following method.

Whey minerals produced from milk by a conventional method have a calcium content of 5% or more by mass in the solid content. Examples of methods for producing whey minerals with a calcium content of less than 2% by mass include a method in which acidic whey is used from milk whose calcium has been reduced in advance when removing lactose and protein from milk or whey by membrane separation and/or ion exchange, and further cooling to obtain whey minerals. Alternatively, a method in which a step of removing calcium, for example by centrifugation, is inserted when producing whey minerals from sweet whey produced as a by-product during cheese production is included. From the standpoint of efficiency and cost in industrial implementation, a method in which a step of removing calcium is inserted after concentrating minerals to a certain extent by membrane separation, for example, when producing whey minerals from sweet whey is preferred. The method for removing calcium is not particularly limited, and known methods such as precipitation by temperature control can be used.

The whey minerals used in the present invention may be in any form, such as a liquid, paste, or powder.

The deodorant of the present invention may consist only of whey minerals, or may contain various additives in addition to whey minerals. The deodorant of the present invention may also be in a solid form or in a fluid form.

When the deodorant of the present invention is in a solid form, the deodorant may be in the form of a powder, granules, tablet, or the like, and is preferably in the form of a powder since it is suitable for spraying or scattering on an object.
When the deodorant of the present invention is in a solid form, the content of whey minerals in the deodorant can be 0.1 to 100% by mass as the solid content of whey minerals. In the present invention, in order to achieve the object of the present invention of exhibiting a deodorizing effect with the addition of a small amount, the lower limit of the content of whey minerals is preferably 1% by mass or more, more preferably 5% by mass or more, as the solid content.

When the deodorant of the present invention is in a fluid form, the deodorant can be in a liquid or paste form, and is preferably in a liquid form since it is suitable for spraying or scattering on an object. In the present invention, liquid means that the liquid content in the deodorant is 60% by mass or more. In order to facilitate spraying or scattering on an object, it is preferable that the liquid content in the deodorant is 80% by mass or more, and more preferably 90% by mass or more.

When the deodorant of the present invention is in a fluid form, the deodorant may be an aqueous liquid containing water and whey minerals, or an emulsion consisting of water, fats and oils, and whey minerals. The aqueous liquid may contain alcohols. It is preferable that the deodorant be an aqueous liquid, as this makes it easier to spray or sprinkle on an object.

When the deodorant of the present invention is an emulsion containing oil and water, the emulsion type may be an oil-in-water type, a water-in-oil type, or even a double emulsion type. Since the whey mineral, which is the active ingredient of the present invention, is water-soluble, the effect can be obtained quickly and a high deodorant effect can be obtained, so an oil-in-water emulsion type is preferable. In the present invention, the oils and fats described below can be used as the oils and fats without any particular restrictions.

When the deodorant of the present invention is in a fluid form, the content of whey minerals in the deodorant of the present invention is preferably 0.0001 to 40% by mass as the solid content of whey minerals in order to achieve the object of the present invention of exhibiting a deodorizing effect with the addition of a small amount and to avoid the precipitation of crystals during storage. In order to achieve the object of exhibiting a deodorizing effect with the addition of an even smaller amount, the content of whey minerals is more preferably 0.01% by mass or more, and even more preferably 0.1% by mass or more. Furthermore, in order to prevent the taste of whey minerals from being imparted to food and beverages, the content of whey minerals is preferably 30% by mass or less, and more preferably 20% by mass or less.

The deodorant of the present invention may contain other components other than the whey minerals as necessary, within the range that does not impair the effects of the present invention. Examples of such other components include water, alcohols, fats and oils, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, sugar alcohols, starches, milk and dairy products other than whey minerals, egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dextrin, and cyclic dextrin, various other food ingredients, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, gloss agents, spreading agents such as glycerin and propylene glycol, flavoring agents, bittering agents, seasonings, and other taste-imparting components, coloring agents, preservatives, antioxidants, pH adjusters, organic acids, alkaline agents such as ammonium bicarbonate, and strengthening agents.

Examples of the above-mentioned oils and fats include various vegetable and animal oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, one or more types selected from the above-mentioned oils and fats can be used.

The above gelling agents and stabilizers include alginic acid, alginates, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In the present invention, one or more types selected from the above gelling agents and stabilizers can be used.

The above emulsifiers include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid esters, and natural emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, egg yolk oil, plant sterols, and milk fat globule membrane. In the present invention, one or more of the above emulsifiers can be used.

The deodorant of the present invention can be used to deodorize a variety of odors, including odors in spaces such as rooms, toilets, automobiles, trains, buses, and airplanes, odors from clothing, biological odors such as body odor and pet odors, gaseous odors such as air conditioners and exhaust gases, and odors from food and beverages. In particular, the deodorant of the present invention is particularly suitable for deodorizing food and beverages because it is derived from food ingredients and is therefore highly safe.

Here, up until now, there have been few issues with deodorizing the odors of food and drink, except for those related to putrid odors and deterioration odors, other than the deodorization of overly strong odors such as garlic odor and glue odor, and certain unpleasant odors. This is because the odor of food and drink, especially cooked food and drink, is an important factor in the deliciousness of the food and drink, and it is impossible to intentionally eliminate the odor. However, as mentioned above, in recent years, situations have arisen in which even a pleasant odor must be deodorized, such as lunch boxes in vehicles. In particular, among cooked food and drink, steamed foods tend to have a muffled odor due to the low processing temperature, and this odor is expressed as a stuffy odor. In particular, when a lunch box contains steamed food, the odor of the steamed food becomes even stronger after the lunch box is closed. In addition, when livestock meat is used as an ingredient for steamed food, the meat odor does not disappear sufficiently, so the odor is likely to be particularly strong. Therefore, it is preferable to use the deodorizer of the present invention to deodorize the stuffy odor of food and drink.

The deodorant of the present invention has an extremely small effect on the taste of food and drink, has a deodorant effect when added in a small amount after cooking, has a long-lasting effect, and is highly effective against stuffy odors. Therefore, it is preferable to use it in cooked food and drink, especially in boxed lunches containing cooked food and drink, and more preferable to use it in boxed lunches containing steamed foods, since an even higher effect can be obtained. The deodorant of the present invention may also be added to food and drink before cooking.

Examples of cooked foods and beverages for which the deodorant of the present invention can be used include simmered foods, fried foods, stir-fried foods, baked foods, steamed foods, boiled foods, and salads. Cooked foods that involve heating have a strong odor and can be expected to have a high deodorizing effect, so the deodorant of the present invention is preferably used for simmered foods, fried foods, stir-fried foods, baked foods, steamed foods, or boiled foods, and is more preferably used for steamed foods because it is highly effective against the stuffy odor that steamed foods have.
Specific examples of steamed foods include shumai, shrimp shumai, crab shumai, steamed cakes, steamed bread, steamed buns, earthenware pots, chawanmushi, steamed meat dishes, steamed fish dishes, steamed crab, and steamed vegetable dishes.

There are no particular restrictions on the food ingredients used in the production of food and beverage products, and known food ingredients can be used without particular restrictions. Specific examples of food ingredients include grains, vegetables, fruits, seaweed, seafood, livestock meat, eggs, and milk. In the present invention, the food ingredients are preferably used in cooked foods containing seafood such as shrimp, crab, and fish meat, or cooked foods containing livestock meat such as beef, pork, chicken, and venison, and are particularly preferably used in cooked foods containing livestock meat such as beef, pork, chicken, and venison, in that a higher deodorizing effect can be obtained.

Specific examples of the above-mentioned cooked foods and beverages include, but are not limited to, cooked rice such as rice, rice balls, fried rice, and porridge; processed livestock products such as grilled meat, fried chicken, ham, sausage, shumai, gyoza, hamburger steak, steamed meat dishes, and pates; processed seafood products such as dried fish, grilled fish, steamed fish, steamed crab, and boiled fish; processed vegetables such as pickles, steamed vegetables, and boiled vegetables; snacks such as potato chips and rice crackers; white bread, steamed bread, steamed cake, steamed buns, sweet bread, cookies, and cakes. Examples of suitable deodorants include bakery foods such as omelette, omelette, miso soup, stew, gratin, dobinmushi, and chawanmushi; noodle foods such as pasta, udon, and ramen; Japanese sweets such as steamed bread, buns, and castella; desserts such as pudding, bavarois, parfaits, and sundaes; beverages such as coffee, tea, soy milk, nutritional drinks, vegetable drinks, and vinegar drinks; alcoholic beverages such as beer, wine, cocktails, and sours; and milk and dairy products such as yogurt and cheese. Since a higher deodorizing effect can be obtained, the deodorant of the present invention is preferably used for processed livestock products or processed marine products, and more preferably for processed livestock products.

The method of supplying the deodorant of the present invention to the target object is not particularly limited, and can be any method such as scattering, spraying, coating, dissolving, and mixing. When the deodorant of the present invention is used for cooked food and drink, scattering or spraying is preferable, and spraying is more preferable, because a higher effect can be obtained with a small amount used.

When the deodorant of the present invention is sprayed on an object, the spraying method may be either an aerosol type or a spray type. When the deodorant of the present invention is used in a boxed lunch, the deodorant may be applied to the boxed lunch immediately after production and before the lid is put on, or the deodorant may be applied when the lid of the boxed lunch is opened to be eaten, but it is preferable to use the deodorant in the boxed lunch immediately after production and before the lid is put on.

There is no particular restriction on the amount of the deodorant of the present invention used relative to the object to be deodorized, and it can be appropriately determined depending on the object and the strength of the odor.
When the deodorant of the present invention is used in food and drink, the amount of the deodorant of the present invention added to said food and drink is not particularly limited and is appropriately determined depending on the type of food and drink and, in the case of cooked food and drink, the cooking method, etc., but the amount is preferably 0.00001 to 1 mass %, more preferably 0.0001 to 1 mass %, and even more preferably 0.001 to 1 mass % in terms of solid content of whey minerals relative to the food and drink. By setting the amount of the deodorant to be added within the above range, a deodorizing effect can be reliably obtained, and the bitterness of whey minerals is not imparted to the food and drink, so that the taste of the food and drink is not impaired, which is preferable.

Next, the deodorizing method of the present invention will be described.
The deodorizing method of the present invention is to supply the deodorant of the present invention to an object or a space containing an object. Since a high effect can be obtained with a smaller amount, it is preferable to supply the deodorant directly to the object rather than supplying it to a space containing the object. The supply amount and supply method of the deodorant are as described above.

The following are examples of the present invention, but the present invention is not limited to these examples.

<Production of whey minerals>
[Production Example 1]
Sweet whey obtained as a by-product during cheese production was separated using a nanofiltration membrane, and then concentrated to a solid content of 20% by mass using reverse osmosis membrane separation, and then further concentrated using an evaporator to obtain a liquid whey mineral A with a solid content of 35% by mass. The ash content of the solid content of the obtained whey mineral A was 35% by mass, and the calcium content was 2.2% by mass.

[Production Example 2]
Sweet whey obtained as a by-product during cheese production was separated using a nanofiltration membrane, then concentrated to a solid content of 20% by mass using reverse osmosis membrane separation, then heated at 80°C for 20 minutes, the resulting precipitate was removed by centrifugation, and the resulting mixture was concentrated using an evaporator to obtain a liquid whey mineral B with a solid content of 35% by mass. The ash content of the solid content of the obtained whey mineral B was 55% by mass, and the calcium content was 0.4% by mass.

[Production Example 3]
The whey mineral B obtained in Production Example 2 above was powdered by spray drying to obtain a powdered whey mineral C having a solid content of 98% by mass. The ash content in the solid content of the obtained whey mineral C was 55% by mass, and the calcium content was 0.4% by mass.

<Production of deodorant>
Example 1
The above-mentioned whey mineral A was dissolved in water to prepare an aqueous solution containing 10% whey mineral as solid content, which was designated as deodorant A-1.

Example 2
The above-mentioned whey mineral B was dissolved in water to prepare an aqueous solution containing 10% whey mineral as solid content, which was designated as deodorant B-1.
Example 3
The above-mentioned whey mineral B was dissolved in water to prepare an aqueous solution containing 1% whey mineral as solid content, which was designated as deodorant B-2.
Example 4
The above-mentioned whey mineral B was dissolved in water to prepare an aqueous solution containing 0.1% whey mineral as solid content, which was designated as deodorant B-3.
Example 4
The above-mentioned whey mineral B was dissolved in water to prepare an aqueous solution containing 0.01% whey mineral as solid content, which was designated as deodorant B-4.
Example 5
The above whey mineral B was used as deodorant B-0.
Example 6
The above whey mineral C was used as deodorant C as it was.

<Test to confirm effectiveness on steamed foods>
One commercially available frozen shumai (33 g) was placed in a deep dish and wrapped. The wrapped deep dish was placed in a microwave oven, and the frozen shumai was thawed and heated at 500 W for 2 minutes. The deep dish was removed from the microwave oven, the wrap was removed, and the thawed and heated shumai was sprayed with 0.7 g/piece of deodorant A-1, B-1, B-2, B-3, B-4, B-0, or water. Thereafter, the deep dish containing the shumai was wrapped in wrap and left at room temperature for 3 minutes and 1 hour, and the odor and taste of the shumai after the time had passed were evaluated according to the following evaluation criteria. For the powdered deodorant C, 0.07 g/piece was sprayed. In addition, a test was also performed in the same manner for a sample that was not sprayed with either the deodorant or water, and this was used as a control for odor and taste.

<Evaluation criteria>
Seventeen expert panelists evaluated the smell and taste of the shumai on the following four-point scale. The most common evaluation was taken as the evaluation result and is shown in Table 1.

- Criteria for judging odors ××: The stuffy odor was extremely strong, with almost no difference from the one that was not sprayed ×: The stuffy odor was strong, with almost no difference from the one that was not sprayed ○: It was felt that the stuffy odor was slightly reduced compared to the one that was not sprayed ○+: It was felt that the stuffy odor was greatly reduced compared to the one that was not sprayed ◎: The stuffy odor was barely detectable

· Taste judgment criteria × ... A different taste is felt from the one that was not sprayed △ ... The taste is felt to be weaker than the one that was not sprayed ○ ... The taste is felt to be slightly different from the one that was not sprayed ◎ ... No difference was felt from the one that was not sprayed

As is clear from Table 1, it was found that the use of the deodorizer of the present invention can eliminate the odor of cooked food without affecting the taste. In particular, it was found that a deodorizer containing whey minerals with a calcium content of less than 2% by mass has an even more excellent deodorizing effect.

<Test to confirm effectiveness on lunch boxes>
The lid of a shumai bento (containing five shumai) was opened, and deodorant B-1 was sprayed evenly. Spraying was carried out so that the amount of deodorant B-1 sprayed was 0.1% or 0.01% per total weight of the contents of the bento. Immediately after spraying the deodorant, the smell and taste of the shumai bento were evaluated by seven panelists according to the following evaluation criteria. The most common evaluation was taken as the evaluation result and is shown in Table 2. The same evaluation was also carried out on a shumai bento without spraying the deodorant, which was used as a control for smell and taste.

・Odor judgment criteria ×: Strong stuffy smell ○: Not much stuffy smell ◎: Almost no stuffy smell

· Taste judgment criteria × ... Unnatural taste is clearly felt △ ... Unnatural taste is slightly felt ◎ ... Unnatural taste is not felt at all

As is clear from Table 2, it was found that the use of the deodorant of the present invention can eliminate the odor of boxed lunches without affecting the taste.

Claims (7)

With whey minerals as the active ingredient ,
A deodorizer used to eliminate the stuffy smell of steamed foods that contain meat . The deodorizer according to claim 1 , which is used to eliminate the stuffy odor of a lunch box. 3. The deodorant according to claim 1 or 2 , which is an aqueous liquid. 3. The deodorant according to claim 1 or 2 , which is in a powder form. The deodorant according to any one of claims 1 to 4, which uses whey minerals with a calcium content of less than 2% by mass in the solid content. A method of supplying the deodorizer according to any one of claims 1 to 4 to an object to be deodorized ,
The method for deodorizing the stuffy odor of steamed food is provided, the object being a steamed food containing livestock meat . 7. The deodorizing method according to claim 6 , wherein the deodorizing agent is supplied by spraying.