DEGRADATION ODOR SUPPRESSOR FOR OIL-IN-WATER TYPE EMULSIFYING FOOD, OIL-IN-WATER TYPE EMULSIFYING FOOD CONTAINING THE DEGRADATION ODOR SUPPRESSOR AND THEIR MANUFACTURING METHODS

To provide a degradation odor suppressor for an oil-in-water type emulsified food derived from nature capable of suppressing degradation odor of an oil-in-water type emulsified food due to storage, without exhibiting hue variation due to an additive and without damaging flavor intrinsic to the oil-in-water type emulsified food, an oil-in-water type emulsified food containing the degradation odor suppressor, and a manufacturing method thereof.SOLUTION: A solid content contained in mushroom extracts is contained in the range of 0.05 to 100 wt.% in the whole degradation odor suppressor for an oil-in-water type emulsified food. The mushroom extract is an extract is obtained by removing an extract residue, after a mixture of mushrooms (wet weight)/alkaline water or water (weight ratio) of 0.05 to 10 is heated at 100 to 150°C. and a pressure of 0.05 to 0.3 MPa for 0.2 to 5 hours.SELECTED DRAWING: None 【課題】添加剤由来の色調の変化がなく、水中油型乳化食品本来の風味を損なうことなく、保存による水中油型乳化食品の劣化臭を抑制することができる天然由来の水中油型乳化食品用劣化臭抑制剤、該劣化臭抑制剤を含む水中油型乳化食品、及びそれらの製造方法の提供。【解決手段】キノコ類の抽出物に含まれる固形分を前記水中油型乳化食品用劣化臭抑制剤全体中０．０５～１００重量％含む。前記キノコ類の抽出物は、キノコ類（湿重量）／アルカリ水又は水（重量比）が０．０５～１０である混合物が、１００～１５０℃で、０．０５～０．３ＭＰａの圧力で、０．２～５時間加熱処理された後、抽出残渣が除去された抽出物である。【選択図】なし