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.COPYRIGHT: (C)2014,JPO&INPIT【課題】揚げ物用に油を繰り返し使用すると、過熱により分解・重合等の反応が生じ、その結果、揮発性物質が揮散し、油ちょう食品においては、油特有の不快な匂いが発生する。このような不快な風味を抑える、油ちょう食品用劣化臭防止剤を提供する。【解決手段】全卵又は卵黄のプロテアーゼ処理物を含有する油ちょう食品用劣化臭防止剤および該油ちょう食品用劣化臭防止剤を含有する油ちょう食品。プロテアーゼ処理条件が、温度50℃以上、pH3~7、処理時間4~30時間である。【選択図】なし
