| 摘要 |
PROBLEM TO BE SOLVED: To provide a degradation odor inhibitor for an oil fried food inhibiting discomfort odor when oil is repetitively used for a fried food, reactions such as degradation and polymerization is generated by overheat, resulting in volatilization of volatile compounds, and generation of oil specific discomfort order in the oil fried food.SOLUTION: There are provided a degradation odor inhibitor for an oil fried food containing a protease treated product of a whole egg or a yolk, and the oil fried food containing the degradation odor inhibitor for an oil fried food. Conditions of a protease treatment are a temperature of 50°C or higher, pH of 3 to 7, and treatment time of 4 to 30 hrs. |
