DEGRADATION ODOR INHIBITOR FOR EDIBLE OILS AND FATS, EDIBLE OILS AND FATS CONTAINING THE DEGRADATION ODOR INHIBITOR, AND PRODUCTION METHODS THEREFOR

To provide: a naturally-occurring degradation odor inhibitor for edible oils and fats which does not cause an additive-derived change of color, does not spoil an original flavor of edible oils and fats, and can inhibit a degradation odor of the edible oils and fats that occurs during storage or long-term use at high temperature; edible oils and fats containing the degradation odor inhibitor; and production methods therefor.SOLUTION: A degradation odor inhibitor for edible oils and fats 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 of the mushroom. Before the heat treatment, the mushroom in the mixture has been immersed in hot water at 70-100°C for 0.2-5 hours.SELECTED DRAWING: None 【課題】添加剤由来の色調の変化がなく、食用油脂本来の風味を損なうことなく、保存中や高温での長期使用時に発生する食用油脂の劣化臭を抑制することができる天然由来の食用油脂用劣化臭抑制剤、該劣化臭抑制剤を含む食用油脂及び、その製造方法の提供。【解決手段】キノコ類の抽出物に含まれる固形分を前記食用油脂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に含まれる固形分は、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、キノコ類の抽出残渣が除去された抽出物に含まれる固形分であり、前記混合物中のキノコ類は、加熱処理前に７０～１００℃の熱水に、０．２～５時間浸漬処理されたものである。【選択図】なし