CN104780779A - Sweetness and/or milk flavor enhancer - Google Patents
Sweetness and/or milk flavor enhancer Download PDFInfo
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- CN104780779A CN104780779A CN201380059329.9A CN201380059329A CN104780779A CN 104780779 A CN104780779 A CN 104780779A CN 201380059329 A CN201380059329 A CN 201380059329A CN 104780779 A CN104780779 A CN 104780779A
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- partially hydrogenated
- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
To provide a sweetness and/or milk flavor enhancer which can increase the sweetness and/or the milk flavor of a cooked product and therefore enables the reduction of the amount of a sweetening agent and/or a milk flavor additive to be used. The sweetness and/or milk flavor enhancer according to the present invention contains an oxidized and partially hydrogenated oil or fat having a peroxide value of 25 to 300 as an active ingredient. The content of a trans fatty acid in the oxidized and partially hydrogenated oil or fat is preferably 5 to 75 wt%. The iodine value of the oxidized and partially hydrogenated oil or fat is preferably 35 to 135.
Description
Technical field
The present invention relates to sweet taste and/or newborn flavour enhancer (sweetness and/or milk flavorenhancer), more specifically, relate to can coexist in carbohydrate in food by drawing consumingly, the sense of taste (taste) of butter oil reduces the above-mentioned reinforcing agent of the use amount of sweetener, newborn flavor essence etc.
Background technology
Along with the change of eating habit, the risk of metabolic syndrome, diabetes increases, and therefore increases gradually the purpose of low-calorie diet.Due to carbohydrate, butter oil in the high heat composition in food just food materials self or additive, therefore, employ the food of food materials low in calories, employ the food of sugar-free artificial sweetening agent, low fat modified milk etc. and popularize just gradually.On the other hand, the carbohydrate of natural origin, the distinctive sweet taste of butter oil, newborn local flavor are one of reasons improving food palatability.Therefore, even if expect the sense of taste reinforcing agent that the content developing the sense of taste composition coexisted is low, also can draw its sense of taste consumingly.
In the process that the Physiologic Studies for mankind's taste receptors (taste receptor) being the sense of taste such as sweet taste, bitter taste, delicate flavour how identifying food materials carries out, also carry out the development about being identified the compound or material that stimulate taste receptors.The compound identified is used as sense of taste reinforcing agent (it can strengthen the effect of the sense of taste composition coexisted in food).Such as, patent document 1 proposes the diet product sweetness enhancers and sweet taste Enhancement Method that comprise long-chain highly unsaturated fatty acid and/or its ester class.According to the invention of patent document 1, by being added in food, the sweet taste of diet product can be strengthened.Patent document 2 proposes the newborn flavor imparting agent or reinforcing agent that comprise 12-methyl tridecylic aldehyde.Patent document 3 proposes and is characterised in that containing (Z)-6-octenal as the newborn flavor imparting agent of active ingredient or reinforcing agent.According to patent document 2 and 3, by adding in food by above-mentioned substance, dairy products distinctive sweet cream type fragrance can be given.
Patent document 1: Japanese Unexamined Patent Publication 2009-284859
Patent document 2: Japanese Unexamined Patent Publication 2010-158210
Patent document 3: Japanese Unexamined Patent Publication 2003-000189
Summary of the invention
The object of the present invention is to provide a kind of new sweet and/or newborn flavour enhancer.Another object of the present invention is to providing package containing above-mentioned reinforcing agent processed food, use described reinforcing agent or cooked food of processing food.
Present inventor conducts in-depth research above-mentioned problem, found that specific oxidation and partially hydrogenated grease has the effect strengthening sweet taste that food materials or additive have and/or newborn local flavor, thus completes the present invention.That is, the invention provides a kind of comprise peroxide value be 25 ~ 300 oxidation and partially hydrogenated grease as the sweet taste of active ingredient and/or newborn flavour enhancer.In this manual, so-called sweetness enhancers, refers to following substances or composition: when the sweet ingredient in itself and food materials, combinations of sweeteners, can play a role to promote the mode of taste receptors to the identification of sweet taste.So-called " newborn local flavor ", refers to the distinctive newborn taste of dairy products or butterfat sense.Below, sweet taste and/or newborn flavour enhancer are called " reinforcing agent ", by sweet taste and/or newborn local flavor referred to as " sweet taste etc. ".
For described reinforcing agent, described oxidation and the content of trans fatty acids of partially hydrogenated grease is preferably 5 ~ 75 % by weight.
For described reinforcing agent, described oxidation and C18:2 trans-isomer content in whole formation aliphatic acid of partially hydrogenated grease is preferably 5 ~ 60 % by weight.
For described reinforcing agent, described oxidation and the iodine value of partially hydrogenated grease is preferably 35 ~ 135.
Described reinforcing agent preferably containing 0.003 ~ 10 % by weight described oxidation and partially hydrogenated grease.
Described reinforcing agent, such as, formed by powdered oil.
Above-mentioned powdered oil obtains by following operation: be the oxidation of 25 ~ 300 and the mixture of partially hydrogenated grease, edible oil and fat, emulsifying agent, powdered base material (poweredbase material) and water stirs thus obtains emulsion to comprising peroxide value, and then by this emulsion powder for drying.
Fat globule (fat globule) diameter (diameter median (mediandiameter)) of described powder is preferably 0.2 ~ 2.0 μm.
The present invention also provides the fat or oil composition containing above-mentioned reinforcing agent.
The present invention also provides containing described reinforcing agent or uses this reinforcing agent to carry out cooked food.
The present invention also provides the manufacture method of sweet taste and/or newborn flavour enhancer, it is characterized in that, using peroxide value be 25 ~ 300 oxidation and partially hydrogenated grease add as active ingredient.
The present invention also provides a kind of and strengthens through the sweet taste of cooked food (cooked foods) and/or the method for newborn local flavor, described method comprises following operation: being the oxidation of 25 ~ 300 and partially hydrogenated grease adds in food materials as the sweet taste of active ingredient and/or newborn flavour enhancer using comprising peroxide value, cooking.
For described sweetness enhancers, be oxidized and partially hydrogenated grease for the pol of food materials be 0.00002 ~ 200 times amount add be preferred.Therefore, the invention provides the method for a kind of enhancing through the sweet taste of cooked food, described method comprises following operation: added to by sweetness enhancers in food materials, cook, described sweetness enhancers comprise peroxide value be 25 ~ 300 oxidation and partially hydrogenated grease as active ingredient, further, described sweetness enhancers with oxidation and partially hydrogenated grease for food materials pol be 0.00002 ~ 200 times amount add.
For the food or the processed food that are added with reinforcing agent of the present invention, the sweet taste that the additive such as food materials, sweetener has and/or newborn local flavor can be enhanced.Therefore, if reinforcing agent of the present invention to be used for the manufacture of food, processing or the cooking, then the amount of the additives such as the sweetener added in food materials can be reduced while maintaining the sweet taste etc. of food.In addition, the food materials that sweet taste etc. is lower can effectively be utilized.Can expect that reinforcing agent of the present invention has the purposes as the additive added in such as low-calorie diet, dairy products etc.
Detailed description of the invention
Below, one embodiment of the present invention are described in detail.Reinforcing agent of the present invention will have the oxidation of the peroxide value (POV) of prescribed limit and partially hydrogenated grease (hereinafter referred to as oxidation and partially hydrogenated fat) as active ingredient.The POV of grease can measure according to the method recorded in " Japan of civic organization oiling association standard grease analytic approach 2.5.2.1-1996 ".
Oxidation and the lower limit of the POV of partially hydrogenated fat is 25meq/kg, be preferably 28meq/kg, be more preferably 30meq/kg, more preferably 80meq/kg.If POV is lower than 25meq/kg, then there is the situation of sweet taste etc. being difficult to draw when adding a certain amount of reinforcing agent in food materials and strengthening food materials, additive.Otherwise the upper limit of POV is 300meq/kg, be preferably 280meq/kg, more preferably 200meq/kg.If POV is higher than 300meq/kg, then produce the undesirable stink (hereinafter referred to as " deterioration smelly (deterioration odor) ") caused by reinforcing agent sometimes.
As being oxidized and in the partially hydrogenated fat on the basis of partially hydrogenated fat, usually comprising linoleic acid, the cis-trans-isomer of oleic acid, position isomer with several % by weight to tens of % by weight.This is because when hydrogenation, the double bond of unrighted acid turns to trans from syn-isomerism thus produces trans-fatty acid as accessory substance, in addition, position isomer that position of double bond moves also is produced as accessory substance.
Oxidation and the content of trans fatty acids of partially hydrogenated fat is generally 5 ~ 75 % by weight, be preferably 7 ~ 70 % by weight, be more preferably 45 ~ 70 % by weight.Add above-mentioned oxidation with hereinafter described scope and content of trans fatty acids in the reinforcing agent of partially hydrogenated fat is generally 0.00015 ~ 7.5 % by weight, be preferably 0.005 ~ 3.3 % by weight.
So-called content of trans fatty acids, when referring to that employing gas chromatography is analyzed partially hydrogenated fat, the total amount of the transisomer of C18:1, C18:2 and C18:3.The content of trans fatty acids of grease can be determined method (Ce1h-05) according to oiling association of U.S. public affairs and utilize gas chromatography to measure.
Above-mentioned oxidation and C18:2 trans-isomer content in whole formation aliphatic acid of partially hydrogenated fat (all constituent fattyacids) is preferably 5 ~ 60 % by weight, be more preferably 8 ~ 50 % by weight, more preferably 15 ~ 45 % by weight, most preferably be 30 ~ 45 % by weight.So-called C18:1 transisomer, refers to the general name of the aliphatic acid corresponding with all peaks occurred between the peak of C18:0 and the peak of C18:1 cis-isomer when adopting gas chromatography to analyze sample.So-called C18:2 transisomer, refers to the general name of the aliphatic acid corresponding with all peaks occurred between the peak of C18:1 cis-isomer and the peak of C18:2 cis-isomer when adopting gas chromatography to analyze sample.C18:2 trans-isomer content lower than 5 % by weight time, sometimes can not get strengthening the oxidation of food materials sweet taste etc. and partially hydrogenated fat.Otherwise, C18:2 trans-isomer content higher than 60 % by weight time, there is the situation carrying out manufacturing of being difficult to.
Above-mentioned oxidation and C18:2 trans-isomer content in whole formation aliphatic acid of partially hydrogenated fat relative to the weight ratio of C18:1 trans-isomer content preferably in the scope of 0.2 ~ 1.8.When this scope is outer, there is reinforcing agent generation and add the smelly situation of heat deterioration.
Oxidation and the iodine value of partially hydrogenated fat (IV) be preferably 35 ~ 135, be more preferably 70 ~ 130.If IV is far below 35, then there is the situation of sufficient effect can not given play to, otherwise, if IV is far above 135, then there is the situation of sweet taste etc. being difficult to draw when to add a certain amount of reinforcing agent in food materials and strengthening food materials, additive.Oiling association of Japan regulation, IV utilizes Wijs method to calculate.In addition, IV also can be obtained by easy near infrared spectroscopic method (near-infrared reflectance spectroscopy), in J.Am.Oil Chem.Soc.76 (6) 693 ~ 9 (1999), obtained very high correlation.In the present embodiment, IV utilizes near infrared spectroscopic method to calculate.
Oxidation and partially hydrogenated fat can utilize the manufacture method comprising following operation to obtain, described operation is: carry out partial hydrogenation to grease, until all the C18:2 trans-isomer content formed in aliphatic acid becomes the operation of preferably 5 ~ 60 % by weight; And, oxidation processes is carried out to grease, until peroxide value becomes the operation of 25 ~ 300meq/kg.
The partial hydrogenation process of grease and the order of oxidation processes are not particularly limited.Preferably, partial hydrogenation is carried out to grease, until all the C18:2 trans-isomer content formed in aliphatic acid becomes preferably 5 ~ 60 % by weight, then, oxidation processes is carried out to the partially hydrogenated fat obtained, until peroxide value becomes 25 ~ 300meq/kg.
Therefore, described oxidation and partially hydrogenated fat preferably carry out partial hydrogenation to grease, then carry out oxidation processes to the partially hydrogenated fat obtained and the material obtained.Conventionally the refining procedure such as desolventing technology, deodorization process is applied to partially hydrogenated fat, carry out oxidation processes afterwards again and be also fine.
Be oxidized and the raw oil material of partially hydrogenated fat and the partially hydrogenated fat as its basis, as long as can be used as edible, be not particularly limited, be preferably edible vegetable oil and fat.As the example of edible vegetable oil and fat, linseed oil, soybean oil, palm oil, walnut oil, perilla herb oil (perilla oil), rapeseed oil, corn wet goods can be enumerated.
In the formation aliphatic acid of raw oil material, alpha-linolenic acid content is preferably more than 6 % by weight, and more preferably more than 30 % by weight, be more preferably more than 45 % by weight.Comprise oxidation and the effect of the reinforcing agent of partially hydrogenated fat is reinforced, and can by the smelly suppression of deterioration through cooked articles (cookedproducts) at reduced levels.It should be noted that, the upper limit of the alpha-linolenic acid content in whole formation aliphatic acid of raw oil material is not particularly limited, but can not more than 70 % by weight in common edible oil and fat.
The grease that alpha-linolenic acid content is high has linseed oil, perilla herb oil and walnut oil.Especially, because linseed oil and perilla herb oil comprise the alpha-linolenic acid of more than 50 % by weight, so a kind that comprises in raw oil material in them or 2 kinds is preferred.
It is one kind or two or more that raw oil material can combine in above-mentioned grease.Raw oil material also can be above-mentioned grease carried out ester exchange, point to carry etc. and the grease that obtains, and their mixture.
Partially hydrogenated fat can utilize the hydrogenation of common method to manufacture.Such as, to as add in the edible vegetable oil and fat of raw oil material relative to oil be 0.01 ~ 0.3 % by weight Raney nickel etc., under the condition of temperature 120 ~ 220 DEG C, hydrogen pressure 0.01 ~ 0.3MPa, carry out hydrogenation.
In order to obtain the reinforcing agent with strong sweet taste etc., use the raw oil material that above-mentioned alpha-linolenic acid content is high, it is preferred for such as carrying out hydrogenation with selective conditions as follows, described condition is: Raney nickel (catalyst loading 0.05 ~ 0.3 % by weight), reaction temperature 170 ~ 210 DEG C, hydrogen pressure 0.01 ~ 0.2MPa.More preferably, use SA Raney nickel (such as, in hydrogenation, used the catalyst of more than 1 time, or ProductName SO650 (Sakai chemical industry (strain) system)) as catalyst, carry out under the condition of catalyst loading 0.1 ~ 0.3 % by weight, reaction temperature 190 ~ 210 DEG C, hydrogen pressure 0.01 ~ 0.1MPa.
About oxidation processes, can being generally 50 ~ 200 DEG C, be preferably 100 ~ 200 DEG C, grease heated at the temperature that is more preferably 100 ~ 180 DEG C.Necessarily air is not blown into during heating, but by be blown into while carrying out stirring with certain speed (such as 50 ~ 350 revs/min) a certain amount of (such as, 0.2 ~ 1.0L/ minute) air, the peroxide value of regulation can be oxidizing at short notice efficiently.By only carrying out the oxidation of short time, the generation that deterioration is smelly also can be prevented.It should be noted that, the peroxide value of the partially hydrogenated fat (carrying out the material after refining) before oxidation processes is generally 0.
In reinforcing agent of the present invention, can also add for diluting oxidation and the base oil of partially hydrogenated fat.As long as base oil edible oil and fat, are not particularly limited.Based on the example of oil, the extremely vegetable fat such as hardened palm oil, palm-kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sunflower oil, safflower oil, cocoa butter can be enumerated, the animal fats etc. such as lard.In addition, can use they point to carry oil (palmitic middle melting fraction, palmitic point carry soft oil, palmitic point carry hard wet goods), ester exchange wet goods is through the grease of processing.In addition, these edible oil and fat can use one kind or two or more.
In reinforcing agent of the present invention, the additive be widely used in edible oil and fat can be coordinated.About the example of additive, the emulsifying agents such as lecithin, diglyceride (diglyceride), fatty glyceride, sorbitan fatty acid ester, methyl glycol fatty acid ester, sucrose fatty ester, polyglyceryl fatty acid ester can be enumerated; The powdered base materials such as carbohydrate, protein, peptide; Casein, casein sodium, the stabilizing agents such as acid casein (acid casein); The pH adjusting agents such as NaOH; The sweeteners such as corn syrup, partial hydrogenation starch, glucose, fructose, maltose, sucrose, oligosaccharides, ribose, trehalose, isomaltose, erythrite, maltitol, xylitol, D-sorbite, Aspartame, Sucralose; The essence class such as milk flavour (milk flavor), butter flavor (butter flavor), cheese flavors, yoghurt flavours (yogurt flavor), coffee aroma, black tea essence, Chinese cassia tree essence, chamomile essence (chamomile flavor); The flavor oil (flavor oils) such as spearmint oil (spearmint oil), caryophyllus oil, peppermint oil (peppermintoil); The flavouring agent (flavoring agents) be made up of aldehyde such as acetaldehyde, benzaldehyde, butyraldehyde, citral, neral, capraldehyde, ethyl vanillin, vanillic aldehyde, butyraldehyde, hexanals; Spice; The antioxidants such as tocopherol, vitamine C palmitate, lignan, oryzanol; The defoamers such as organosilicon; The physiological activators etc. such as ubiquinone.
Oxidation in the reinforcing agent of the present invention and content of partially hydrogenated fat is generally 0.003 ~ 10 % by weight, is preferably 0.01 ~ 10 % by weight, is more preferably 0.05 ~ 5 % by weight.
Oil content (being oxidized and the total amount of partially hydrogenated fat and base oil) in reinforcing agent of the present invention is generally 5 ~ 100 % by weight, is preferably 20 ~ 100 % by weight.
The form of reinforcing agent of the present invention can be liquid state, emulsion (Water-In-Oil (W/O) type or oil-in-water (O/W) type), solid-state (powder, particle, sheet, bulk etc.).Reinforcing agent of the present invention is preferably formed by powdered oil.
The particle diameter of powder, particle is generally 0.3 ~ 3mm, is preferably 0.5 ~ 2mm.In addition, the thickness of tablet is generally 0.2 ~ 3mm, is preferably 0.5 ~ 2mm.
The fat globule diameter (diameter median) of powdered oil can be 0.2 ~ 2.0 μm usually, is preferably 0.3 ~ 1.8 μm.
Reinforcing agent of the present invention can utilize suitable method to be prepared according to form.Such as, the reinforcing agent formed by liquid or solid grease can by being mixed together oxidation and partially hydrogenated fat and the base oil be suitable for and additive and obtaining.By becoming liquid or solid-state to the selection modulation of base oil.
The reinforcing agent formed by emulsion can be oxidized and the mixture of partially hydrogenated fat, edible oil and fat (base oil), emulsifying agent, other additives and water carries out being uniformly mixed and obtains in mulser etc. by comprising.The oil content of emulsion is generally 10 ~ 90 % by weight.
The reinforcing agent formed by powder, particle grease can obtain by the following method: oxidation and partially hydrogenated fat and the mixture that comprises edible oil and fat (base oil), emulsifying agent, powdered base material and water carried out being uniformly mixed thus obtaining emulsion, and then by described emulsion dried powder.Dried powderization such as can enumerate the spraying dry, Freezing smashing etc. of emulsion.
In addition, the invention provides the food (hereinafter referred to as processed food) containing reinforcing agent, or the food using described reinforcing agent cooked (hereinafter referred to as through cooked food).
As the object lesson of above-mentioned processed food, modulation powder (modifiedpowders) (tempura powder can be enumerated, frying powder (deep frying flour), Japanese thin pancake (okonomiyaki) powder, Korean style pancake mix, cake premixed powder (cake mix), the fragrant cake premixed powder of heat, baked donut premixed powder, modulated milk powder (modified milk powder), whey powder etc.), dense and burned property Stewed Dish (roux) is (curried, stew (stew), braised beef meal (hashed beef with rice) etc.), fast food cooks diet product (instant noodles, instant soups (instant soup), fast food miso shiru, instant coffee, instant cocoa drink etc.), soft canned food (boil-in-the-bag foods) is (curried, stew, pasta sauce, soup etc.), refrigerating food (baked donut, chips, chicken nugget, laughable cake (korokke), croquette (minced meat cutlets), fried pork chop, fried fish tartar souce, squid loop, onion ring, gratin (gratin), Pizza, fried rice, mixture meal (pilaf), Noodle, hand-pulled noodles, pork pies, dumpling etc.), meat-processing product (ham, Baconic, sausage, hamburger patty (hamburgsteak), skewer-roasted pork, flavoured meat (seasoned meat), roast beef, beefsteak etc.), fishery technology (fish meat sausage, breaded fish stick, walleye pollack (seasoned cod roe), the fragrant yaito tuna (tuna mince with Welsh onion leaves) of green onion, pickle fish, shrimp paste etc.), flavoring (miso (miso), dip (sauce), catsup, tartar sauce (seasoning sauce), mayonnaise, baste (dressing), ponzu vinegar, flavor oil, Chinese meal premixing flavoring (premix for Chinese food), chicken soup premixing flavoring, soup-stock, the slaughterhouse the bottom of a pan etc.), cake (confectionery) Bread and Pastries (potato chips, chocolate, cookies, cake, pie (pie), biscuit, crispbread (crackers), soft sweets, chewing gum, nougat, taffy, caramel (caramel), candy, bread, Denmark's formula pastry (Danish pastry) etc.), cake material (chocolate cream (chocolate spread), be coated with chocolate (coatingchocolate), almond curd in syrup premix, pudding premix, the dessert compound (dessert mix) etc. of jelly premix and so on), dairy products (milk beverage, leben, butter, cream, process cheese (Processed cheese), be added with the processed food etc. of cheese), dairy product substitute (margarine, shortening, lipid spread (fat spread), butterfat end (creaming powder), liquid butterfat type coffeemate (coffee cream), foaming whipping cream (whipped cream) etc.), freezing and refrigeration type dessert (ice cream, jelly, pudding etc.) etc.
For above-mentioned processed food, except adding reinforcing agent of the present invention, common method manufacture can be utilized according to the food materials used and form thereof.
Reinforcing agent can be added in the inside of such as food materials or surface, batter (batter) liquid, stir in liquid (blender liquid), in pickling liquid (pickling liquid), in knead-salting liquid (tumbing liquid).In addition, reinforcing agent can be added on frying oil (fryingoil), cook with in wet goods.
About the addition of reinforcing agent in processed food, to be oxidized and the content meter of partially hydrogenated fat, usually can be 0.003 ~ 10 % by weight, be preferably 0.008 ~ 5 % by weight, be more preferably 0.008 ~ 3 % by weight, be particularly preferably 0.008 ~ 1 % by weight.
As long as above-mentioned processed food adds reinforcing agent of the present invention, indispensability requirement is not had to the raw material used, special condition, can common method manufacture be utilized.
As the above-mentioned object lesson through cooked food, can enumerate above-mentioned processed food is cooked and the non-staple foodstuff (side dishes) obtained, the imitative fried food (non-fried fried-like foods) of fried food, non-fried, dairy products, beverage, cake class etc.
For above-mentioned through cooked food, except using reinforcing agent of the present invention to carry out and cooking or manufacture, indispensability requirement is not had to the raw material used, special condition, common method can be utilized to carry out cooking or manufacturing.
embodiment
Below, based on embodiment, the present invention will be described in more detail.It should be noted that, following examples do not limit the present invention.
(preparation example 1 ~ 12)
For the preparation of the oxidation of embodiment and partially hydrogenated fat and for the partially hydrogenated fat of comparative example and oxidation grease.
1. the preparation of raw oil material
Prepare following three kinds of raw oil materials.
Linseed oil: J. Oil Mills Inc.'s system, iodine value is 186.7, and alpha-linolenic acid content is 55.3%,
Soybean oil: J. Oil Mills Inc.'s system, iodine value is 130, and alpha-linolenic acid content is 7.2%,
Palm oil: J. Oil Mills Inc.'s system, iodine value is 52.9, and alpha-linolenic acid content is 0%.
2. partial hydrogenation process
Utilize following condition to carry out partial hydrogenation process to above-mentioned raw materials grease, become desired iodine value.
Catalyst prod name SO-650 (nickel content 14 % by weight, Sakai Chemical Industry Co., Ltd.'s system)
3. be oxidized and partial hydrogenation process
Following steps are utilized to carry out oxidation processes to the partially hydrogenated fat obtained in item 2.First, 250g partially hydrogenated fat is loaded in the stainless steel beaker of 500mL volume, immersed in the oil bath of oil temperature 110 DEG C, carry out adding thermal agitation while being blown into air, carry out forced oxidation until become the target peroxide value shown in table 1.
In addition, also prepared the oxygenated oil of soybean oil and extremely hardened and the palm oil of hydrogenation (J. Oil Mills Inc.'s system).
4. composition analysis
Following steps are utilized to analyze each grease.
4.1 iodine value
Near-infrared analyzer (ProductName near-infrared analyzer, model Model 5000, Nireco Corporation system) is used to measure the iodine value of the grease obtained in item 1 ~ 3.Result is shown in table 1.
4.2 peroxide value
Above-mentioned peroxide value is measured according to the method recorded in " Japan of civic organization oiling association standard grease analytic approach 2.5.2.1-1996 ".Result is shown in table 1.
4.3 content of trans fatty acids
After utilizing boron trifluoride methanol method that above-mentioned grease is changed into fatty acid methyl ester, gas-chromatography (GC) method is utilized to analyze aliphatic acid composition.GC condition determination is as follows.
The aliphatic acid of the peak of Fig. 5 of the GC chromatogram obtained and " Journal of oleo science Vol.50; No.5 (2001); 339-352 " number represented by 1 ~ 7,13 ~ 27 and 30 ~ 33 is contrasted, then, content of trans fatty acids, C18:1 transisomer (t18:1) content, C18:2 transisomer (t18:2) content is gone out by the areal calculation with number suitable peak, following peak.Result is shown in table 1.
Trans-fatty acid: peak in Fig. 5 aliphatic acid number represented by 1 ~ 7,13 ~ 27 and 30 ~ 33,
C18:1 transisomer (t18:1): peak in Fig. 5 aliphatic acid number represented by 1 ~ 7,
C18:2 transisomer (t18:2): peak in Fig. 5 aliphatic acid number represented by 13 ~ 27.
[table 1]
In following examples, when special record, oxidation and partially hydrogenated linseed oil use IV be 113 material.
(embodiment 1 ~ 2) < corn cream soup (1) >
To commercially available corn cream soup (ProductName: Cup soup corn cream, Ajincomoto Co., Inc's system, pol (%) when being prepared according to the cooking method of product is 9.1%) in, with the addition of the raw oil material (grease that IV and POV is different) recorded in the table 2 of 0.01 % by weight (0.0011 times for sugar).Carry out through cooking the trial test of product, according to following standard to sweet taste, the newborn local flavor of corn cream soup with deterioration is smelly evaluates.Table 2 is shown in the result of the sensory evaluation through cooking product.It should be noted that, pol (%) is set to utilize ATAGO Co., Ltd. make the value that " hand-held saccharometer PAL-J (Pocketrefractometer PAL-J) " records in the mode of BRIX value, hereinafter measure with same condition.In addition, the value coordinating the sugar added time castor sugar (caster sugar) etc. is the value substantially identical with above-mentioned pol.In addition, oxidation and partially hydrogenated grease relative to the addition (doubly) of food materials pol for being oxidized and the value that obtains divided by pol (%) relative to the addition (% by weight) of food materials of partially hydrogenated grease.
As described below to the evaluation criterion of various sense of taste.
< sweet taste >
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel slightly strong compared with the control
1: feel identical with contrast, or feel weak than contrast
< breast local flavor >
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel slightly strong compared with the control
1: feel identical with contrast, or feel weak than contrast
The smelly > of < deterioration
4: do not feel completely
3: feel a little
2: have a little sensation
1: sensation is strong
[table 2]
| The grease added | POV | Sweet taste | Breast local flavor | Deterioration is smelly | |
| Contrast | Soybean oil | 0 | － | － | － |
| Comparative example 1 | Oxidation soybean oil | 56 | 1 | 1 | 4 |
| Comparative example 2 | Partially hydrogenated soybean oil | 0 | 2 | 2 | 4 |
| Embodiment 1 | Be oxidized and partially hydrogenated soybean oil | 48 | 4 | 3 | 4 |
| Comparative example 3 | Partial hydrogenation linseed oil | 0 | 2 | 2 | 4 |
| Embodiment 2 | Be oxidized and partially hydrogenated linseed oil | 30 | 4 | 3 | 4 |
In table 2, employ oxidation soybean oil (comparative example 1) or partially hydrogenated soybean oil (comparative example 2) through sweet taste and the newborn local flavor of cooked food and not changing compared with cooking product of the soybean oil employed in contrast, or for feeling slightly strong degree.On the other hand, employ oxidation and the sweet taste through cooking product (embodiment 1) of partially hydrogenated fat and newborn local flavor significantly increase compared with the control.Even if will oxidation and the raw oil material of partially hydrogenated fat changes to linseed oil (embodiment 2) from soybean oil (embodiment 1), also obtain same effect.Therefore, can draw the following conclusions: no matter which kind of source raw oil material is, reinforcing agent of the present invention all has sweet taste and/or newborn local flavor strengthens effect.
(embodiment 3 ~ 5) (change of POV)
Based on embodiment 2, employ the different oxidation of POV value and partially hydrogenated linseed oil recorded in table 3, in addition, utilize the preparation of step similarly to Example 2 through cooking product and evaluate.Result is shown in table 3.
[table 3]
| The grease added | POV | Sweet taste | Breast local flavor | Deterioration is smelly | Remarks | |
| Contrast | Soybean oil | 0 | － | － | － | |
| Comparative example 4 | Partial hydrogenation linseed oil | 0 | 2 | 1 | 4 | |
| Comparative example 5 | Partial hydrogenation linseed oil | 14 | 2 | 2 | 4 | |
| Embodiment 2 | Partial hydrogenation linseed oil | 30 | 4 | 3 | 4 | |
| Embodiment 3 | Partial hydrogenation linseed oil | 120 | 4 | 4 | 4 | |
| Embodiment 4 | Partial hydrogenation linseed oil | 175 | 4 | 4 | 4 | |
| Embodiment 5 | Partial hydrogenation linseed oil | 280 | 4 | 3 | 3 | Slightly feel astringent taste |
As shown in Table 3, reinforcing agent of the present invention in oxidation and the POV of partially hydrogenated fat be 30 ~ 280 scope in effectively.When POV is more than 120, food presents sweet taste and newborn local flavor consumingly.In addition, when POV is more than 280, it is smelly that food produces a little deterioration.
(embodiment 6 ~ 11) < corn cream soup (2) >
Will in embodiment 4 oxidation and the addition of partially hydrogenated linseed oil changes to the amount shown in table 4, in addition, utilize the step identical with embodiment 4 prepare through cooking product and evaluate.Result is shown in table 4.
[table 4]
As shown in Table 4, when the content of reinforcing agent of the present invention (being oxidized and partially hydrogenated fat) is more than 0.005 % by weight, enhancing effect is presented.In addition, for the pol of food materials, being the oxidation of 0.0005 ~ 0.11 times and partially hydrogenated grease by adding, sweet taste can being obtained and strengthen effect, when being more than 0.001 times, this Be very effective.
(embodiment 12 ~ 15) < corn cream soup (3) >
The grease added in embodiment 1 is changed to the grease different with trans-fatty acid amount of the IV shown in table 5, in addition, utilizes the preparation of step similarly to Example 1 through cooking product and evaluate.Result is shown in table 5.
[table 5]
As shown in Table 5, reinforcing agent of the present invention is effective when being oxidized and the trans-fatty acid amount of partially hydrogenated fat is more than 7.3 % by weight.When trans-fatty acid amount is more than 57 % by weight,
The effect of reinforcing agent is high, and when t18:2 content is more than 37.2 % by weight, effect is high especially.
(embodiment 16 ~ 17) < granulated sugar water >
Add to the water (granulated sugar water, granulated sugar content is 10 % by weight) being dissolved with granulated sugar is middle the grease recorded in table 6, be 0.005 % by weight (0.0005 times for sugar),
Evaluate.Result is shown in table 6.
[table 6]
| The grease added | POV | Sweet taste | Breast local flavor | Deterioration is smelly | |
| Contrast | Soybean oil | 0 | － | － | － |
| Comparative example 8 | Oxidation soybean oil | 56 | 1 | 1 | 4 |
| Embodiment 16 | Be oxidized and partially hydrogenated soybean oil | 170 | 3 | 1 | 4 |
| Comparative example 9 | Partial hydrogenation linseed oil | 0 | 1 | 1 | 4 |
| Embodiment 17 | Be oxidized and partially hydrogenated linseed oil | 170 | 4 | 1 | 4 |
As shown in Table 6, even if add oxidation soybean oil in granulated sugar water, the effect strengthening sweet taste can not be obtained.On the other hand, no matter which kind of raw material hydrogenated fat is, oxidation and partially hydrogenated fat all obtain sweet taste strengthen effect.In addition, known oxidation and partially hydrogenated fat self not newborn local flavor.
(embodiment 18 ~ 21) < uses the whipping cream > of vegetablefats
To commercially available whipping cream (ProductName: Sujahta Whip (use vegetablefats), Tokyo Meiraku Co., Ltd. make) middle interpolation castor sugar, utilize common method to prepare whipping cream and (add sugar: 10 % by weight, proportion: 3.9g/ml, products temperature: 9.3 DEG C), in above-mentioned whipping cream, add the grease recorded in table 7, evaluate.Result is shown in table 7.
[table 7]
As shown in Table 7, compared with soybean oil in contrast, the whipping cream that with the addition of the use vegetablefats of the reinforcing agent of the present invention (its by be oxidized and partially hydrogenated fat is made) of more than 0.01 % by weight can obtain and strengthen effect significantly.In addition, by adding the oxidation of at least 0.001 ~ 0.1 times for sugar and partially hydrogenated linseed oil, reinforcing agent obtains sweet taste and strengthens effect.
(embodiment 22 ~ 25) < dairy products whipping cream >
To commercially available cream (ProductName: the pure whipped cream 35 (dairy products) in elite Hokkaido, Takanashi Milk Products Co.,ltd's system) middle interpolation castor sugar, utilize common method to prepare whipping cream and (add sugar: 20 % by weight, proportion: 4.7g/ml, products temperature: 6.4 DEG C), in above-mentioned whipping cream, add the grease recorded in table 8, evaluate.Result is shown in table 8.
[table 8]
As shown in Table 8, compared with soybean oil in contrast, the whipping cream that with the addition of the reinforcing agent of the present invention (its by be oxidized and partially hydrogenated fat is made) of more than 0.01 % by weight can obtain and strengthen effect significantly.In addition, by adding the oxidation of at least 0.0005 ~ 0.05 times for sugar and partially hydrogenated fat, reinforcing agent obtains sweet taste and strengthens effect.Compare with table 7 further as a result, no matter foaming raw material is vegetablefats or dairy products, and have nothing to do with interpolation sugar amount, reinforcing agent of the present invention all can obtain good enhancing effect.
(embodiment 26) < miso >
To the miso (ProductName: MARUKOMEKUN-AWASE that 20g is commercially available, Marukome Co., Ltd. make, pol 41.9%) in, interpolation is by the oxidation of 1 % by weight and partially hydrogenated linseed oil (POV 170) is dissolved in the grease 0.2g (to be that the amount of 0.0002 times is added for pol) or rapeseed oil 0.2g that obtain in rapeseed oil, taste gained miso, sweet taste and saline taste are evaluated.Result is shown in table 9.The evaluation criterion of saline taste is as described below.
< saline taste >
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel slightly strong compared with the control
1: feel identical with contrast, or feel weak than contrast
[table 9]
As shown in Table 9, compared with rapeseed oil in contrast, the sweet taste and the saline taste that with the addition of the miso of reinforcing agent of the present invention significantly strengthen.
(embodiment 27) < catsup >
To the catsup (ProductName: Ripe Tomoto Pizza Sauce that 20g is commercially available, KagomeCo., Ltd. make, pol 17.2%) in, interpolation is by the oxidation of 1 % by weight and partially hydrogenated linseed oil (POV 170) is dissolved in the grease 0.2g (to be that the amount of 0.0002 times is added for pol) or rapeseed oil 0.2g that obtain in rapeseed oil, evaluates the sweet taste of the catsup obtained.Result is shown in table 10.
[table 10]
As shown in Table 10, compared with rapeseed oil in contrast, the sweet taste that with the addition of the catsup of reinforcing agent of the present invention significantly strengthens.In addition, the catsup that with the addition of reinforcing agent also has following effect: the sharp-pointed tart flavour not having vinegar, becomes aromatic.
(embodiment 28) < ponzu vinegar >
To the ponzu vinegar (ProductName: Ajipon that 20g is commercially available, Mizkan Holdings Co., Ltd. make, pol 25.9%) in, interpolation is by the oxidation of 1 % by weight and partially hydrogenated linseed oil (POV 170) is dissolved in the grease 0.2g (to be that the amount of 0.0004 times is added for pol) or rapeseed oil 0.2g that obtain in rapeseed oil, evaluates the sweet taste of ponzu vinegar.Result is shown in table 11.
[table 11]
As shown in Table 11, compared with rapeseed oil in contrast, the sweet taste that with the addition of the ponzu vinegar of reinforcing agent of the present invention significantly strengthens.In addition, the ponzu vinegar that with the addition of reinforcing agent also has following effect: the sharp-pointed tart flavour not having vinegar, becomes aromatic.
(embodiment 29) < curry roux (Curry roux) >
To the curry roux (ProductName: Golden Curry Sauce Half that 14g is commercially available, S & BFoods Inc. system) in, interpolation is by the oxidation of 1 % by weight and partially hydrogenated linseed oil (POV170) is dissolved in the grease 2.2g or rapeseed oil 2.2g that obtain in rapeseed oil, dissolved with 200g boiling water thus obtain curry (pol (%): 9.0%), for the sweet taste of this curry evaluate (with relative to pol be 0.001 times amount add).Result is shown in table 12.
[table 12]
| The grease (POV) added | Sweet taste | Deterioration is smelly | Remarks | |
| Contrast | Rapeseed oil (0) | － | － | |
| Embodiment 29 | Partial hydrogenation linseed oil (170) | 4 | 4 | Saline taste, delicate flavour become strong |
As shown in Table 12, compared with rapeseed oil in contrast, the sweet taste that with the addition of the curry roux of reinforcing agent of the present invention significantly strengthens.
(embodiment 30 ~ 31) < baked donut >
Baked donut dough/pasta shown in preparation table 13 (adds sugar: 17 % by weight).Add in baked donut dough/pasta described in 940g 0.7g (with for sugar be 0.004 times amount add) oxidation and partially hydrogenated linseed oil (POV 170) or 0.7g rapeseed oil, mix.
[table 13]
| Raw material forms | Ratio (curing percentage) |
| Butter | 10 |
| Castor sugar | 35 |
| Salt | 1.6 |
| Yolk | 8 |
| Shell egg | 8 |
| Milk | 40 |
| Self-raising flour | 90 |
| Strong flour | 10 |
| Baking powder | 3 |
With the palm oils of 180 DEG C by fried for above-mentioned dough/pasta 1 minute 40 seconds, obtain cake baked donut, this cake baked donut is evaluated.Result is shown in table 14.
[table 14]
As shown in Table 14, compared with rapeseed oil in contrast, the sweet taste and the newborn local flavor that with the addition of the baked donut of reinforcing agent of the present invention significantly strengthen.
And then, chocolate is carried out to a part for fried baked donut and is coated with, and this baked donut is evaluated.Result is shown in table 15.The standard of chocolate flavouring is as follows.
< chocolate flavouring >
4: feel compared with the control strongly
3: sensation is strong compared with the control
2: feel slightly strong compared with the control
1: feel identical with contrast, or feel weak than contrast
[table 15]
As shown in Table 15, the painting that with the addition of reinforcing agent of the present invention hangs with chocolate baked donut, and except sweet taste and newborn local flavor significantly strengthen, chocolate flavouring also significantly strengthens.
(embodiment 32) < flavor oil >
To the flavor oil (ProductName: Savor Up butter flavor oil that 100g is commercially available, J. Oil Mills Inc.'s system) in add 0.3g oxidation and partially hydrogenated linseed oil (POV170) or 0.3g rapeseed oil, obtain flavor oil respectively.Add respectively in the egg liquid being mixed with 100g shell egg, 15g milk, 0.5g salt 3 % by weight above-mentioned flavor oil and Homogeneous phase mixing, make scrambled eggs premix (scrambled egg dough) (pol 3.8%).Using the rapeseed oil of 5g the end of as, oil, utilizes common method to make scrambled eggs respectively, tastes.The evaluation result of the flavor oil obtained is shown in table 16.
[table 16]
As shown in Table 16, compared with rapeseed oil in contrast, the sweet taste and the newborn local flavor that with the addition of the flavor oil of reinforcing agent of the present invention significantly strengthen.In addition, also confirm for essence also can obtain newborn local flavor strengthen effect.
(embodiment 33 ~ 36) < butter >
By the rapeseed oil of 50 DEG C, commercially available butter (ProductName: Seichin Hokkaido butter, MEGMILK SNOW BRAND Co., Ltd. make, pol 0.2%) and oxidation and partially hydrogenated linseed oil (POV 170) with shown in table 17 ratio coordinate, dissolve.The evaluation result being cooled to the grease after room temperature is shown in table 17.
[table 17]
As shown in Table 17, compared with the control, the sweet taste and the newborn local flavor that with the addition of the grease of reinforcing agent of the present invention significantly strengthen.Further, if add oxidation and partially hydrogenated linseed oil, even if then the amount of butter is reduced to 1/4, equal local flavor (sweet taste, newborn local flavor and saline taste) can also be obtained.In addition, from embodiment 33 and the contrast contrasted, even if the oxidation for pol and partially hydrogenated fat addition is 100 times also can obtain effect.
And then, by commercially available loaf (loaf bread) (ProductName: Chojuku 8 Slices, Pasco Shikishima Corporation system) be cut into 1/4, smear the grease 1ml that table 17 is recorded respectively, similarly evaluate local flavor, result obtains the result come to the same thing recorded with table 17.Therefore, spread upon on loaf even if confirm by the grease that with the addition of reinforcing agent of the present invention, sweet taste, newborn local flavor also significantly strengthen compared with the control.Further, add oxidation and partially hydrogenated linseed oil if confirmed, even if then the amount of butter is reduced to 1/4, also can obtain equal local flavor (sweet taste, newborn local flavor and saline taste).
(embodiment 37) < explodes assorted vegetable plate batter (Vegetable kakiage batter) >
Commercially available tempura powder (ProductName: Nisshin Tempura Flour for crispiertempura, Nisshin Flour Milling Co's system) 100g is dissolved in the cold water of 150g, obtains tempura batter.Onion 112g, carrot 32g, wide leaf vegetables beans (tepary bean) 16g are cut into respectively 5mm is wide, 3cm long, sprinkle flour, and smear above-mentioned tempura batter 90g, obtain pakora raw material 250g, to add the oxidation of 1 % by weight respectively in above-mentioned pakora raw material and partially hydrogenated linseed oil (POV 170) is dissolved in the grease 2.5g or rapeseed oil 2.5g that obtain in rapeseed oil, utilize common method tempura oil to carry out fried, make fried assorted vegetable plate (pol of vegetables is 7.8%) and taste.Result is shown in table 18.
[table 18]
| The grease (POV) added | Sweet taste | Deterioration is smelly | Remarks | |
| Contrast | Rapeseed oil (0) | － | － | |
| Embodiment 37 | Partial hydrogenation linseed oil (170) | 3 | 4 | Saline taste, delicate flavour become strong |
As shown in Table 18, compared with rapeseed oil in contrast, the sweet taste that with the addition of the fried assorted vegetable plate of reinforcing agent of the present invention in tempura batter significantly strengthens.
(embodiment 38 ~ 40) < margarine >
According to the composition shown in table 19, aqueous phase is poured into while stirring in the oil phase that insulation is about 60 DEG C, carry out pre-emulsification, then carry out cooling by votator (votator) and mediate, prepare family expenses margarine (table-type margarine).In 99g family expenses margarine, add rapeseed oil 1g or its part is replaced with oxidation as recorded in table 20 and partially hydrogenated linseed oil and the grease that obtains.Evaluate each local flavor (sweet taste, newborn local flavor, deterioration smelly), result is shown in table 20.
[table 19]
[table 20]
As shown in Table 20, compared with rapeseed oil in contrast, the sweet taste and the newborn local flavor that with the addition of the margarine of the reinforcing agent of the present invention of more than 0.025 % by weight significantly strengthen.Especially by the reinforcing agent of interpolation more than 0.05 % by weight, the enhancing effect of sweet taste and newborn local flavor is high.
(embodiment 41 ~ 43) < loaf >
In grease (palm oil: palm olein (palm olein) (IV67)=7:3), add the grease recorded in table 22, prepare test oil fat.Utilize usual way, with the cooperation shown in table 21, test oil fat is mixed with bread materials, manufacture Toast with cover (pullman loaf).The local flavor of baking after 1 day (sweet taste, newborn local flavor, deterioration smelly) is evaluated.Result is shown in table 22.
[table 21]
[table 22]
From above result, by being coordinated with the dough material of loaf by the reinforcing agent of the present invention of more than 0.042 % by weight (to be oxidized and partially hydrogenated fat), the sweet taste of loaf and newborn local flavor can be strengthened.
(embodiment 44 ~ 46) < cookies >
In grease (palm oil: palm olein (IV67)=7:3), add the grease recorded in table 24, make test oil fat.According to table 23 compatibility test grease, make cookies dough/pasta.After being shaped to ice chest type (icebox type), usual way is utilized to toast cookies.The evaluation result of toasting the local flavor after 1 day (sweet taste, newborn local flavor, deterioration smelly) is shown in table 24.
[table 23]
[table 24]
From above result, by being coordinated with the dough material of cookies by the reinforcing agent of the present invention of more than 0.06 % by weight (to be oxidized and partially hydrogenated fat), the sweet taste of cookies and newborn local flavor can be strengthened.
The chocolate > of (embodiment 47 ~ 49) <
Oxidation is added and partially hydrogenated fat to make the amount of the oxidation in chocolate and partially hydrogenated fat become the amount shown in table 26 in a part for cocoa butter (ProductName: Cocoa Butter 201, Mingzhi Co., Ltd. system).Amount shown in cooperation table 25 makes chocolate raw material.Dull and stereotyped tempering method (slab tempering method) (method for making: lipid solubilization mixing ~ refining (refining) ~ refining (conching) ~ tempering (tempering) ~ shaping) is utilized raw material to be made square chocolate plate (milk chocolate), in 17 DEG C of maturations 10 days.Chocolate after maturation is evaluated.Result is shown in table 26.
[table 25]
[table 26]
From above result, by being added in chocolate raw material by the reinforcing agent of the present invention of more than 0.05 % by weight (to be oxidized and partially hydrogenated fat), chocolate sweet taste and newborn local flavor can be strengthened.
(embodiment 50) < stew >
1. the preparation of powdered oil
Obtain and be combined with oxidation and the powdered oil composition of partially hydrogenated linseed oil (POV 120) with the ratio shown in preparation example in table 27 13.The oil content of said composition is 45 % by weight.In said composition 50 weight portion, adding the water of 50 weight portions, obtaining O/W type emulsion through stirring.The further dried powder of emulsion using spray dryer (ProductName: B-290, Nihon BUCHIK.K. system) to obtain, obtains powdered oil thus.The oil content of the powdered oil of preparation is 45%, and particle diameter is 1 μm.In addition, as shown in preparation example 14, utilize the step same with preparation example 13 to prepare not add and be oxidized and the powdered oil of partially hydrogenated linseed oil (POV 120) (oil content 45%, particle diameter 1 μm).
[table 27]
2. the evaluation of pair powdered oil
Measure 442.5g water to band in pot, flame enrichment makes it seethe with excitement.Guan Huohou, adds and commercially available stewedly boils compound (granular pattern) (ProductName: Stew Mix < Cream >, House FoodsCorporation system) 57.5g and Homogeneous phase mixing.With little fire heating 2 minutes, prepare stew.The amount shown in table 28 of pressing in advance weighs powdered oil in container, adds stew 100g (sugar 5.6%).Uniform stirring is to dissolving.The evaluation result of the stew obtained is shown in table 28.
[table 28]
※ is relative to the addition of 100g stew
From above result, by being coordinated with stew by the reinforcing agent of the present invention formed by powdered oil of 0.01 % by weight (to be oxidized and partially hydrogenated fat), the sweet taste of stew and newborn local flavor can be strengthened.
(embodiment 51 ~ 52) < soup stock (1) >
In the soup stock (ProductName: Knorr (registration mark) Cup Soup (corncream), Knorr Foods Co., Ltd. system, sugar 7.8%) that 11.3g is commercially available, add boiling water 88.7g, stir.And then, add the powdered oil of the amount shown in table 29, stir and dissolve.The evaluation result of the soup stock obtained is shown in table 29.
[table 29]
※ is relative to the addition of 100g soup stock
From above result, by adding the reinforcing agent of the present invention of more than 0.005 % by weight (to be oxidized and partially hydrogenated fat) in soup stock, the sweet taste of soup stock and newborn local flavor can be strengthened.
(embodiment 53 ~ 54) < soup stock (2) >
In the soup stock (ProductName: Knorr (registration mark) Cup Soup (coldcorn potage), Knorr Foods Co., Ltd. system) that 13g is commercially available, add milk 87g, stir.And then, add the powdered oil of the amount shown in table 30, stir and dissolve.The evaluation result of the soup stock obtained is shown in table 30.
[table 30]
※ is relative to the addition of 100g soup stock
From above result, by adding the reinforcing agent of the present invention of more than 0.005 % by weight (to be oxidized and partially hydrogenated fat) in soup stock, the sweet taste of soup stock and newborn local flavor can be strengthened.
(embodiment 55 ~ 56) < cocoa >
In the instant cocoa drink (ProductName: milk cocoa, Morinaga Seiki Co., Ltd's system, sugar 14.6%) that 16.7g is commercially available, add boiling water 83.3g, stir.And then add the powdered oil of the amount shown in table 31, stir.The evaluation result of the cocoa obtained is shown in table 31.
[table 31]
※ is relative to the addition of 100g cocoa
From above result, by adding the reinforcing agent of the present invention of more than 0.005 % by weight (to be oxidized and partially hydrogenated fat) in cocoa, the sweet taste of cocoa and newborn local flavor can be strengthened.
(embodiment 57 ~ 58) < heat fragrant cake (hot cake) >
In bowl, put into shell egg 16.7g and milk 33.3g, mix.Add fragrant cake compound (ProductName: Hotcake Mix, Morinaga Seiki Co., Ltd's system, the sugar 34.2%) 50.0g of commercially available heat, and then add the powdered oil shown in table 32 of ormal weight, stir, prepare hot fragrant cake dough/pasta.Toast the fragrant cake dough/pasta of heat with the hot plate (hot plate) being heated to 160 DEG C, obtain hot fragrant cake, the evaluation result of this hot fragrant cake is shown in table 32.
[table 32]
From above result, by adding the reinforcing agent of the present invention of more than 0.05 % by weight (to be oxidized and partially hydrogenated fat) in heat fragrant cake dough/pasta, the sweet taste of pancake and newborn local flavor can be strengthened.
(embodiment 59 ~ 60) < baked donut >
In bowl, add the powdered oil of shell egg 21.7g, granulated sugar 4.4g, the butter 8.7g dissolved, commercially available pancake compound (Morinaga Seiki Co., Ltd's system) amount shown in 65.2g and table 33, stir, prepare the dough/pasta of baked donut.With rolling pin, baked donut dough/pasta is stretched to thickness 10mm.By the dough/pasta demoulding, fry with the oil of 180 DEG C, the evaluation result of the baked donut obtained is shown in table 33.
[table 33]
From above result, by adding the reinforcing agent of the present invention of more than 0.05 % by weight (to be oxidized and partially hydrogenated fat) in baked donut dough/pasta, the sweet taste of baked donut and newborn local flavor can be strengthened.
(embodiment 61 ~ 63) < pudding >
Premix (ProductName: PURIN L, House FoodsCorportion system, the sugar 24.2%) 11.1g of pudding, the powdered oil of the amount shown in milk 88.9g and table 34 is added in pot.While stirring with moderate heat heating, be adjusted to little fire after boiling, boil about 1 minute.Pour in container, in refrigerator and cooled but, make pudding.The evaluation result of pudding is shown in table 34.
[table 34]
From above result, by adding the reinforcing agent of the present invention of more than 0.003 % by weight (to be oxidized and partially hydrogenated fat) in pudding, the sweet taste of pudding and newborn local flavor can be strengthened.
(embodiment 64 ~ 66) < foaming whipping cream >
The powdered oil shown in table 35 of premix (ProductName: KantanWhipped, MEGMILK SNOW BRAND Co., Ltd. system, sugar 38.2%) 15.1g, boiling water 28.3g and the ormal weight of commercially available foaming whipping cream is added in bowl.And then, add milk 56.6g in the mixture, stir 1 minute 30 seconds, preparation foaming whipping cream.The evaluation result of foaming whipping cream is shown in table 35.
[table 35]
From above result, by adding the reinforcing agent of the present invention of more than 0.003 % by weight (to be oxidized and partially hydrogenated fat) in foaming whipping cream, can the sweet taste of enhanced foaming whipping cream and newborn local flavor.After stored refrigerated 24 hours, although be deteriorated a little, but still maintain sweet taste enhancing effect and newborn local flavor enhancing effect.
(embodiment 67 ~ 68) < almond curd in syrup >
In pot, add the powdered oil shown in table 36 of premix (ProductName: Chen Jian mono-almond curd in syrup, Gong Li food Co., Ltd. system, sugar 18.3%) 15.1g, boiling water 28.3g and the ormal weight of almond curd in syrup, stir 1 minute 30 seconds.Add milk 56.6g in the mixture and stir.Pour in container, in refrigerator and cooled but thus obtain almond curd in syrup, the evaluation result of this almond curd in syrup is shown in table 36.
[table 36]
From above result, by adding the reinforcing agent of the present invention of more than 0.01 % by weight (to be oxidized and partially hydrogenated fat) in almond curd in syrup, the sweet taste of almond curd in syrup and newborn local flavor can be strengthened.
(embodiment 69 ~ 70) < coffee (1) >
In the powdered oil shown in table 37 of commercially available instant coffee (ProductName: Blendy, Ajinomoto General Foods, Inc. system, sugar 1.5%) 1.38g and ormal weight, inject boiling water 98.62g, stir thus make coffee.The evaluation result of coffee is shown in table 37.
[table 37]
From above result, by being coordinated with instant coffee by the reinforcing agent of the present invention of more than 0.005 % by weight (to be oxidized and partially hydrogenated fat), the sweet taste of coffee and newborn local flavor can be strengthened.
(embodiment 71 ~ 72) < coffee (2) >
To commercially available instant coffee (ProductName: Blendy, Ajinomoto General Foods, Inc. make, sugar 1.5%) 1.35g, commercially available emulsifying powder (ProductName: MARIM Half, Ajinomoto General Foods, Inc. make, sugar 2.4%) inject boiling water 96.62g in the powdered oil shown in table 38 of 2.03g and ormal weight, stir thus make coffee.The evaluation result of coffee is shown in table 38.
[table 38]
From above result, by being coordinated with instant coffee by the reinforcing agent of the present invention of more than 0.005 % by weight (to be oxidized and partially hydrogenated fat), the sweet taste of coffee and newborn local flavor can be strengthened.
(embodiment 73) < emulsifying powder (ICP) >
1. the preparation of emulsifying powder (ICP)
Obtain and be combined with oxidation and the emulsifying powder composition of partially hydrogenated linseed oil (POV 120) with the ratio shown in the preparation example 15 of table 39.The oil content of said composition is 45 % by weight.In said composition 50 weight portion, adding the water of 50 weight portions, obtaining O/W type emulsion through stirring.The further dried powder of emulsion using spray dryer (ProductName: B-290, Nihon BUCHI K.K. system) to obtain, obtains ICP thus.The oil content of the ICP of preparation is 20%, and particle diameter is 0.5 μm.In addition, as shown in preparation example 15, utilize the step same with preparation example 16 to prepare not add and be oxidized and the ICP of partially hydrogenated linseed oil (POV120) (oil content 45%, particle diameter 0.5 μm).
[table 39]
2. the evaluation of couple ICP
The directly ICP of edible preparation example 15 or 16, result is shown in table 40, and compared with the ICP of preparation example 16, sweet taste and the newborn local flavor of the ICP of preparation example 15 strengthen to some extent.
[table 40]
| Powdered oil | Sweet taste | Breast local flavor | Deterioration is smelly | |
| Contrast | Preparation example 16 | － | － | － |
| Embodiment 73 | Preparation example 15 | 4 | 3 | 4 |
Claims (13)
1. sweet taste and/or newborn flavour enhancer, comprise peroxide value be 25 ~ 300 oxidation and partially hydrogenated grease as active ingredient.
2. sweet taste as claimed in claim 1 and/or newborn flavour enhancer, is characterized in that, described oxidation and the content of trans fatty acids of partially hydrogenated grease is 5 ~ 75 % by weight.
3. sweet taste as claimed in claim 1 and/or newborn flavour enhancer, is characterized in that, described oxidation and C18:2 trans-isomer content in whole formation aliphatic acid of partially hydrogenated grease is 5 ~ 60 % by weight.
4. sweet taste as claimed in claim 1 and/or newborn flavour enhancer, wherein, described oxidation and the iodine value of partially hydrogenated grease is 35 ~ 135.
5. sweet taste as claimed in claim 1 and/or newborn flavour enhancer, the described oxidation containing 0.003 ~ 10 % by weight and partially hydrogenated grease.
6. sweet taste as claimed in claim 1 and/or newborn flavour enhancer, formed by powdered oil.
7. sweet taste as claimed in claim 6 and/or newborn flavour enhancer, it is obtained by following operation, described operation is: be the oxidation of 25 ~ 300 and the mixture of partially hydrogenated grease, edible oil and fat, emulsifying agent, powdered base material and water stirs thus obtains emulsion to comprising peroxide value, and then by described emulsion powder for drying.
8. sweet taste as claimed in claim 7 and/or newborn flavour enhancer, wherein, the fat globule diameter (diameter median) of described powder is 0.2 ~ 2.0 μm.
9. a fat or oil composition, containing sweet taste according to claim 1 and/or newborn flavour enhancer.
10. containing sweet taste according to claim 1 and/or newborn flavour enhancer or the food that uses described reinforcing agent cooked.
The manufacture method of 11. sweet tastes and/or newborn flavour enhancer, is characterized in that, using peroxide value be 25 ~ 300 oxidation and partially hydrogenated grease add as active ingredient.
12. strengthen through the sweet taste of cooked food and/or the method for newborn local flavor, described method comprises following operation: being the oxidation of 25 ~ 300 and partially hydrogenated grease adds in food materials as the sweet taste of active ingredient and/or newborn flavour enhancer using comprising peroxide value, cooking.
13. strengthen the method through the sweet taste of cooked food, described method comprises following operation: added to by sweetness enhancers in food materials, cook, described sweetness enhancers comprise peroxide value be 25 ~ 300 oxidation and partially hydrogenated grease as active ingredient, described sweetness enhancers with oxidation and partially hydrogenated grease for food materials pol be 0.00002 ~ 200 times amount add.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012250613 | 2012-11-14 | ||
| JP2012-250613 | 2012-11-14 | ||
| PCT/JP2013/073476 WO2014077019A1 (en) | 2012-11-14 | 2013-09-02 | Sweetness and/or milk flavor enhancer |
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| CN104780779A true CN104780779A (en) | 2015-07-15 |
| CN104780779B CN104780779B (en) | 2016-10-26 |
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| CN201380059329.9A Active CN104780779B (en) | 2012-11-14 | 2013-09-02 | Sweet taste and/or breast flavour enhancer |
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| JP (1) | JP5612234B1 (en) |
| KR (1) | KR102098155B1 (en) |
| CN (1) | CN104780779B (en) |
| MY (1) | MY171340A (en) |
| PH (1) | PH12015500777A1 (en) |
| SG (1) | SG11201502724PA (en) |
| TW (1) | TWI620510B (en) |
| WO (1) | WO2014077019A1 (en) |
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| CN109561719A (en) * | 2016-08-22 | 2019-04-02 | J-制油株式会社 | The reinforcing agent of sweet taste and/or saline taste |
| CN109561706A (en) * | 2016-08-22 | 2019-04-02 | J-制油株式会社 | Fried food fat or oil composition, the preparation method of fried food fat or oil composition, the preparation method of fried food and the method for assigning fried food cheese flavor |
| CN109600984A (en) * | 2016-08-22 | 2019-04-09 | J-制油株式会社 | Cheese flavor assign enhancing composition, the imparting preparation method of enhancing composition of cheese flavor, food cheese flavor impartings Enhancement Method and cheese flavor through assigning the manufacturing method of the food enhanced |
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| CN110536608A (en) * | 2017-04-04 | 2019-12-03 | J-制油株式会社 | Flavor improver |
| CN112715911A (en) * | 2020-12-28 | 2021-04-30 | 上海华宝孔雀香精有限公司 | Natural milk flavor essence and preparation method thereof |
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| CN107920545A (en) * | 2015-10-02 | 2018-04-17 | J-制油株式会社 | Fat or oil composition and preparation method thereof |
| CN109561719A (en) * | 2016-08-22 | 2019-04-02 | J-制油株式会社 | The reinforcing agent of sweet taste and/or saline taste |
| CN109561706A (en) * | 2016-08-22 | 2019-04-02 | J-制油株式会社 | Fried food fat or oil composition, the preparation method of fried food fat or oil composition, the preparation method of fried food and the method for assigning fried food cheese flavor |
| CN109600984A (en) * | 2016-08-22 | 2019-04-09 | J-制油株式会社 | Cheese flavor assign enhancing composition, the imparting preparation method of enhancing composition of cheese flavor, food cheese flavor impartings Enhancement Method and cheese flavor through assigning the manufacturing method of the food enhanced |
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| CN112715911A (en) * | 2020-12-28 | 2021-04-30 | 上海华宝孔雀香精有限公司 | Natural milk flavor essence and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102098155B1 (en) | 2020-04-07 |
| CN104780779B (en) | 2016-10-26 |
| WO2014077019A1 (en) | 2014-05-22 |
| KR20150083995A (en) | 2015-07-21 |
| MY171340A (en) | 2019-10-09 |
| SG11201502724PA (en) | 2015-05-28 |
| TW201440666A (en) | 2014-11-01 |
| JPWO2014077019A1 (en) | 2017-01-05 |
| PH12015500777A1 (en) | 2015-06-15 |
| JP5612234B1 (en) | 2014-10-22 |
| TWI620510B (en) | 2018-04-11 |
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