CN109561719A - 甜味和/或咸味的增强剂 - Google Patents
甜味和/或咸味的增强剂 Download PDFInfo
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- CN109561719A CN109561719A CN201780049287.9A CN201780049287A CN109561719A CN 109561719 A CN109561719 A CN 109561719A CN 201780049287 A CN201780049287 A CN 201780049287A CN 109561719 A CN109561719 A CN 109561719A
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/006—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by oxidation
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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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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/04—Making thereof from butter oil or anhydrous butter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A23D9/05—Forming free-flowing pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
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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
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- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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Abstract
本发明提供甜味和/或咸味的增强剂、及增强甜味和/或咸味的方法。所述甜味和/或咸味的增强剂将过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂作为有效成分。此外,所述增强食品的甜味和/或咸味的方法的特征在于,向食品中添加过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂。
Description
技术领域
本发明涉及甜味和/或咸味的增强剂、以及增强甜味和/或咸味的方法及含有该增强剂的食品。
背景技术
近年来,随着饮食生活的变化,糖尿病的风险不断增加。因此,对更低卡路里食品的意向不断发展,要求降低食品中的糖质。然而,随着糖质的降低,当然食品的甜味也会降低,食品的适口性下降。例如,专利文献1中公开了由长链高度不饱和脂肪酸和/或其酯体组成的饮食品的甜味增强剂及甜味增强方法,通过向食品中添加该增强剂,能够增强饮食品的甜味。
此外,认为作为心脏疾病的原因之一,存在食盐摄取量这一原因。因此,降低了盐分的食品或调味料的开发不断进展。例如,专利文献2中公开了一种增强了咸味的饮食品的制造方法,其特征在于,向原料中添加规定量的精氨酸和/或其盐、乳酸和/或其盐、以及葡糖酸和/或其盐。
现有技术文献
专利文献
专利文献1:日本特开2009-284859号公报
专利文献2:日本特开2013-208057号公报
发明内容
本发明要解决的技术问题
本发明的目的在于提供甜味和/或咸味的增强剂、及增强甜味和/或咸味的方法。此外,本发明的另一个目的在于提供一种含有上述增强剂的、增强了甜味和/或咸味的食品。
解决技术问题的技术手段
本申请的发明人进行了深入研究,结果发现,含有规定量的乳脂的氧化油脂具有增强食品的甜味和/或咸味的效果,从而完成了本发明。
发明效果
含有本发明的增强剂的食品的甜味和/或咸味得到增强。因此,若将本发明的增强剂用于食品的制造、加工、烹调时等,则能够在维持食品的甜味等的同时,减少食品中添加的甜味剂等的添加量。此外,由于本发明的增强剂不仅具有甜味和/或咸味的增强效果,还能够赋予乳风味,因此,特别适用于除了甜味和/或咸味以外,还期待赋予或增强乳风味的食品中。
具体实施方式
本发明为一种甜味和/或咸味的增强剂,其将过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂作为有效成分。此处,甜味的增强例如是指食用食品时的甜味持续性或最大甜味强度的增强。
进一步,优选所述增强剂含有0.001~50质量%的所述氧化油脂。
此外,本发明为一种甜味和/或咸味的增强剂的制备方法,其包括:向含有10质量%以上100质量%以下的乳脂的原料油脂中供给氧气并同时进行加热,得到过氧化值为15~180的氧化油脂的工序。
进一步,优选所述原料油脂含有60质量%以上100质量%以下的乳脂。
进一步,优选以65℃以上150℃以下、1小时以上72小时以下的条件进行所述加热。
进一步,优选每1kg所述原料油脂的所述氧气的供给为0.001~2L/分钟。
进一步,优选所述乳脂为无水乳脂。
进一步,优选包括向食用油脂中添加所述氧化油脂的工序。
进一步,优选使所述增强剂含有0.001~50质量%的所述氧化油脂。
此外,本发明为一种食品,其含有所述增强剂。
进一步,优选所述食品含有0.005~10000ppm的所述氧化油脂。
此外,本发明为一种增强食品的甜味和/或咸味的方法,其特征在于,向食品中添加过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂。
另外,上述说明的各构成的任意组合、及含有该构成的组合物及方法等作为本发明的方式也可能是有效的。例如,根据本发明,可提供一种“甜味和/或咸味的增强用组合物,其包含过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂”。
本发明中的乳脂是指由生鲜奶、牛奶、特别牛奶等得到的油脂含量为95质量%以上100质量%以下的乳脂。例如可列举出无水乳脂、澄清黄油等。无水乳脂为从牛奶等中去除了除乳脂以外的几乎所有成分的物质,有时也记作AMF(Anhydrous Milk Fat,无水奶油)等。澄清黄油为对黄油的脂肪成分进行分离而成的物质。本发明中使用的乳脂优选为无水乳脂或澄清黄油,更优选为无水乳脂。此外,乳脂的油脂含量优选为98质量%以上100质量%以下,更优选为99质量%以上100质量%以下。
本发明的氧化油脂的乳脂含量为10质量%以上100质量%以下,优选为20质量%以上100质量%以下,更优选为50质量%以上100质量%以下,进一步优选为60质量%以上100质量%以下,进一步更优选为65质量%以上100质量%以下,特别优选为95质量%以上100质量%以下,最优选为100质量%(即,仅为乳脂)。
此外,所述氧化油脂也可含有除乳脂以外的食用油脂。作为除乳脂以外的食用油脂没有特别限定,但优选为中链脂肪酸甘油三酸酯、大豆油、菜籽油、玉米油、棕榈油及棕榈分提油中的任意一种或两种以上,更优选为中链脂肪酸甘油三酸酯、大豆油及菜籽油中的任意一种或两种以上,进一步优选为中链脂肪酸甘油三酸酯和/或大豆油。只要不阻碍本发明的效果,所述氧化油脂也可含有通常能添加在油脂中的助剂等。
此外,在本发明中,所述氧化油脂的过氧化值(以下,也称作“POV”)为15~180,优选为20~150,更优选为30~140,进一步优选为45~140,特别优选为60~140。POV例如能够根据“基准油脂分析试验法2.5.2过氧化值”(日本油化学协会)进行测定。通过对所述氧化油脂进行氧化,能够形成规定范围的POV,但氧化的方法没有特别限定。进行氧化时,优选进行加热,加热的温度优选为65℃以上150℃以下,更优选为70℃以上140℃以下,进一步优选为75℃以上140℃以下。此外,进行氧化的时间没有特别限定,但优选为1小时以上72小时以下,更优选为3小时以上72小时以下,进一步优选为5小时以上72小时以下。
此外,进行氧化时,优选向原料油脂供给氧气,进行氧化。氧气的供给源可以仅为氧气,也可以为空气等含有氧气的气体,优选为空气。优选将每1kg原料油脂的氧气的供给量设为0.001~2L/分钟,更优选设为0.005~2L/分钟,进一步优选设为0.02~2L/分钟。例如在氧气的供给源为空气的情况下,优选每1kg原料油脂的空气的供给量为0.005~10L/分钟,更优选为0.025~10L/分钟,进一步优选为0.1~10L/分钟,进一步更优选为0.3~5L/分钟。此外,进行氧化时,优选对原料油脂进行搅拌。
所述原料油脂的乳脂含量为10质量%以上100质量%以下,优选为20质量%以上100质量%以下,更优选为50质量%以上100质量%以下,进一步优选为60质量%以上100质量%以下,进一步更优选为65质量%以上100质量%以下,特别优选为95质量%以上100质量%以下,最优选为100质量%(即,仅为乳脂)。
此外,所述原料油脂也可含有除乳脂以外的食用油脂。作为除乳脂以外的食用油脂没有特别限定,但优选为中链脂肪酸甘油三酸酯、大豆油、菜籽油、玉米油、棕榈油及棕榈分提油中的任意一种或两种以上,更优选为中链脂肪酸甘油三酸酯、大豆油及菜籽油中的任意一种或两种以上,进一步优选为中链脂肪酸甘油三酸酯和/或大豆油。此外,所述原料油脂的水的含量例如小于1质量%。
本发明的增强剂包含于食品中,通过所述氧化油脂的作用效果,增强该食品的甜味和/或咸味。因此,本发明的增强剂可适用于具有甜味和/或咸味的食品。或者,除了增强甜味和/或咸味以外,也可根据情况用于赋予食品乳风味或增强食品的乳风味。添加的方法没有特别限定。此外,也可添加于食品的原料或制造工序的中间产物等中。作为食品及食品的中间产物的例子,可列举出调制粉(炸鸡粉、蛋糕预拌粉、热香饼预拌粉、甜甜圈预拌粉等)、调味块(roux)(咖喱、炖菜、红烩牛肉等)、速食烹调饮食品(方便面、速溶汤、速食味噌汤、速溶可可、速溶奶油粉末、奶粉等)、蒸煮袋食品(retort food)(咖喱、炖菜、意面酱、汤等)、冷藏〃冷冻食品(甜甜圈、炸薯条、炸鸡、可乐饼、炸肉饼、炸猪排、奶汁烤菜、披萨、炒饭、烩饭、肉包子、饺子等)、加工肉制品(火腿、培根、香肠、汉堡肉、叉烧肉、调味肉等)、水产加工品(鱼肉香肠、鱼糕、明太鱼子、金枪鱼泥、盐辛、虾酱等)、调味料(味噌、沙司、番茄沙司、调味酱、风味油、中餐预拌调味料、鸡骨汤预拌调味料、高汤、火锅锅底等)、点心〃面包类(薯片、巧克力、曲奇、蛋糕、派、饼干、苏打饼干、软糖、焦糖、糖果、面包、丹麦酥皮饼等)、点心材料(巧克力酱、巧克力涂层剂、杏仁豆腐预混粉、布丁预混粉、果冻预混粉等)、乳制品及代乳制品(乳饮料、黄油、奶油、掼奶油、人造黄油等)、冷冻点心(冰淇淋(ice cream)、牛奶冰淇淋(ice milk)、非乳脂冰淇淋(lactoice)、冰点心、果冻、布丁、杏仁豆腐等)等。
此外,本发明所适用的食品中,所述增强剂的含量可根据其效果进行调整,例如优选使食品含有0.005~10000ppm的所述氧化油脂,更优选含有0.01~7000ppm,进一步优选含有0.05~5000ppm,进一步更优选含有0.08~3000ppm,特别优选含有0.08~2000ppm。
在本发明的增强剂中,该增强剂中的所述氧化油脂的含量可根据使用的形式或所要求的效果进行调整,没有特别限制,例如所述氧化油脂的含量优选为0.001~50质量%,更优选为0.001~30质量%,进一步优选为0.01~30质量%。
在本发明的增强剂中,也可使用用于稀释所述氧化油脂的食用油脂。食用油脂没有特别限定,例如可列举出棕榈仁油、棕榈油、椰子油、玉米油、棉籽油、大豆油、菜籽油、大米油、葵花油、红花籽油、可可脂等植物油脂、猪油等动物油脂、中链脂肪酸甘油三酸酯等。此外,可以使用这些油的分提油(棕榈油的中熔点部、棕榈油的分提软质油、棕榈油的分提硬质油等)、酯交换油、氢化油等经过加工的油脂。此外,这些食用油脂可使用一种或两种以上。此外,只要不阻碍本发明的效果,也可在所述增强剂中使用通常能添加在油脂中的助剂等。
实施例
以下示出本发明的实施例,但本发明的范围并不受这些实施例限定。
在实施时,使用以下物质(水的含量均小于1质量%)。
无水乳脂(产品名称:无水奶油CML,MARUWAYUSHICO.,LTD.制造,油脂含量:99.8质量%)
大豆油(J-OIL MILLS INC.制造)
菜籽油(J-OIL MILLS INC.制造)
中链脂肪酸甘油三酸酯(MCT)(产品名称:MCT ACTOR M-107FR,RIKEN VITAMINCO.,LTD.制造)
高油酸低亚麻酸菜籽油(HOLL菜籽油)(J-OIL MILLS INC.制造)
起酥油(熔点27.5℃)
按照以下方式制备氧化油脂。
(制备例1~5)
向不锈钢烧杯中加入200g的无水乳脂,在100℃下保温并搅拌,供给空气(200ml/分钟)。在4.5、5、5.5、5.8、6.5小时后抽样,得到氧化油脂。
根据“基准油脂分析试验法2.5.2过氧化值”(日本油化学协会)测定得到的氧化油脂的过氧化值(POV)。将结果示于表1。
[表1]
制备例1 | 制备例2 | 制备例3 | 制备例4 | 制备例5 | |
保温温度(℃) | 100 | 100 | 100 | 100 | 100 |
保温时间(小时) | 4.5 | 5 | 5.5 | 5.8 | 6.5 |
POV | 11 | 34 | 51 | 83 | 120 |
(制备例6~10)
将10质量份的制备例1~5中的任一种氧化油脂与90质量份的起酥油进行混合(制备例6~10)。
(制备例11~14)
将1质量份的制备例2~5中的任一种氧化油脂与99质量份的菜籽油进行混合(制备例11~14)。
(制备例15)
将0.01质量份的制备例3的氧化油脂与99.99质量份的起酥油进行混合。
(制备例16)
将0.1质量份的制备例3的氧化油脂与99.9质量份的起酥油进行混合。
(制备例17)
将1质量份的制备例3的氧化油脂与99质量份的起酥油进行混合。
(制备例18)
向不锈钢烧杯中加入200g的无水乳脂,在100℃下保温并搅拌,供给空气(200ml/分钟)。反应5.6小时,得到POV63的氧化油脂。
(制备例19)
将10质量份的制备例18的氧化油脂与90质量份的起酥油进行混合。
(制备例20)
将0.01质量份的制备例3的氧化油脂与99.99质量份的菜籽油进行混合。
(制备例21)
将0.1质量份的制备例3的氧化油脂与99.9质量份的菜籽油进行混合。
(制备例22)
将10质量份的制备例3的氧化油脂与90质量份的菜籽油进行混合。
(制备例23)
掺合45质量份的棕榈仁极硬油、63.36质量份的玉米糖浆(25质量%的水分)、2.10质量份的pH调节剂混合物(磷酸氢二钾、柠檬酸三钠)及5.38质量份的乳化剂混合物(酸凝酪素、氢氧化钠、失水山梨糖醇酐脂肪酸酯及甘油脂肪酸酯的混合物),进行混合。进一步添加84.16质量份的水,按照常规方法进行乳化〃喷雾,得到粉末油脂。
(制备例24)
掺合44质量份的棕榈仁极硬油、1质量份的制备例3的氧化油脂、63.36质量份的玉米糖浆(25质量%的水分)、2.10质量份的pH调节剂混合物(磷酸氢二钾、柠檬酸三钠)及5.38质量份的乳化剂混合物(酸凝酪素、氢氧化钠、失水山梨糖醇酐脂肪酸酯及甘油脂肪酸酯的混合物),进行混合。进一步添加84.16质量份的水,按照常规方法进行乳化〃喷雾,得到粉末油脂(含有1质量%的制备例3的氧化油脂)。
(制备例25,含有乳脂及除乳脂以外的食用油脂的氧化油脂)
向140g的无水乳脂中混合60g的中链脂肪酸甘油三酸酯(MCT),制备含有70质量%的乳脂的油脂。向不锈钢烧杯中加入200g制备的油脂,在120℃下保温并搅拌,供给空气(200ml/分钟)。反应13小时,得到POV58.7的氧化油脂。
(制备例26,含有乳脂及除乳脂以外的食用油脂的氧化油脂)
除了在制备例25中使用大豆油以代替中链脂肪酸甘油三酸酯(MCT)以外,以相同的方式进行处理,得到POV44.6的氧化油脂。
(制备例27,含有乳脂及除乳脂以外的食用油脂的氧化油脂)
向50质量份的无水乳脂中混合50质量份的HOLL菜籽油,制备含有50质量%的乳脂的油脂。向不锈钢烧杯中加入200g制备的油脂,在100℃下保温并搅拌,供给空气(200ml/分钟)。反应36小时,得到POV100的氧化油脂。
(制备例28,含有乳脂及除乳脂以外的食用油脂的氧化油脂)
向20质量份的无水乳脂中混合80质量份的HOLL菜籽油,制备含有20质量%的乳脂的油脂。向不锈钢烧杯中加入200g制备的油脂,在100℃下保温并搅拌,供给空气(200ml/分钟)。反应30小时,得到POV105的氧化油脂.
(制备例29~32)
将10质量份的制备例25~28中的任一种氧化油脂与90质量份的起酥油进行混合(制备例29~32)。
(制备例33)
掺合35质量份的棕榈仁极硬油、10质量份的制备例3的氧化油脂、63.33质量份的玉米糖浆(25质量%的水分)、2.1质量份的pH调节剂混合物(磷酸氢二钾、柠檬酸三钠)及5.4质量份的乳化剂混合物(酸凝酪素、氢氧化钠、失水山梨糖醇酐脂肪酸酯及甘油脂肪酸酯的混合物),进行混合。进一步添加84.17质量份的水,按照常规方法进行乳化〃喷雾,得到含有10质量%的氧化油脂的粉末油脂。
(制备例34、35)
将0.1质量份的制备例27或制备例28的氧化油脂与99.9质量份的菜籽油进行混合(制备例34、35)。
(制备例36)
将1质量份的制备例3的氧化油脂与99质量份的中链脂肪酸甘油三酸酯(MCT)进行混合(制备例36)。
(冰品的评价1)
在室温下将市售的非乳脂冰淇淋(产品名称:明治Essel Super Cup香草味,Copyright Meiji Co.,Ltd.制造,Brix 37.3%)融解至可从杯中取出的程度。将非乳脂冰淇淋取出至烧杯中,在50~60℃下进行溶解。此外,以相同的方式溶解起酥油及制备例6~10的油脂组合物。相对于100质量份的溶解的非乳脂冰淇淋,加入0.1质量份的起酥油(对照)或制备例6~10中的任一种油脂组合物,用分配器(dispenser)以10000rpm搅拌5分钟,用冰水进行冷却。品尝得到的非乳脂冰淇淋,对于甜味,通过以下方式评价甜味的持续性与最大强度(品尝时在最初感受到的甜味的强度)。将结果示于表2。
<甜味的持续性>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同或弱于对照
<最大强度>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同
[表2]
如比较例2-1所示,氧化油脂的POV为11时,甜味的最大强度及持续性均未得到增强。另一方面,如实施例2-1~4所示,氧化油脂的POV为34以上时,得到了甜味的持续性的增强效果,可知该效果随着POV的上升而变高。此外可知,POV为83以上时,甜味的最大强度也进一步得到增强。
(冰品的评价2)
在冰品的评价1中,使用制备例19的油脂组合物以代替制备例6的油脂组合物,并通过相同的操作得到非乳脂冰淇淋。品尝得到的非乳脂冰淇淋,通过以下方式评价甜味的持续性与乳风味。将结果示于表3。
<甜味的持续性>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同或弱于对照
<乳风味>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同或弱于对照
[表3]
如实施例3-1所示,若添加含有POV63的氧化油脂的制备例19的油脂组合物,则甜味的持续性得到增强,进一步,乳风味也得到增强。
(冰品的评价3)
在冰品的评价1中,使用制备例15~17中的任一种油脂组合物或制备例8的油脂组合物以代替制备例6的油脂组合物,并通过相同的操作得到非乳脂冰淇淋。品尝得到的非乳脂冰淇淋,通过以下方式评价甜味的持续性。将结果示于表4。
<甜味的持续性>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同或弱于对照
[表4]
在含有0.01质量%的氧化油脂的制备例15的油脂组合物中,确认到了甜味增强的效果。此外,随着氧化油脂的含量增加,甜味增强的效果也变高。
(冰品的评价4)
在室温下将市售的非乳脂冰淇淋(与上文相同)融解至可从杯中取出的程度。将非乳脂冰淇淋取出至烧杯中,在60℃下搅拌10分钟。相对于97质量份的非乳脂冰淇淋,添加3质量份的制备例23的油脂组合物(对照:不含制备例3的氧化油脂的粉末油脂)或制备例24的油脂组合物(含有1质量%的制备例3的氧化油脂的粉末油脂),用分配器以10000rpm搅拌6分钟。用冰水进行冷却后,使用制冰淇淋机在-18℃下搅拌3小时。将得到的非乳脂冰淇淋放入容器中,在-18℃下冷却一晚。然后,品尝非乳脂冰淇淋,其结果,与制备例23的油脂组合物(对照)相比,含有制备例24的油脂组合物的非乳脂冰淇淋的甜味较强。
(汤的评价1)
向烧杯中加入54.3g去除了吐司丁(crouton)的浓汤粉末(产品名称:Knorr CupSoup浓汤,Knorr Foods Co.,Ltd.制造)与450g的90℃的热水,进行混合,得到汤(盐分7.2mg/g)。将100g的汤放入杯中,添加0.1g的菜籽油(对照)、制备例20、制备例21或制备例22的油脂组合物,进行搅拌,得到试验用汤。品尝试验用汤,通过以下方式评价咸味。将结果示于表5。
<咸味>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同或弱于对照
[表5]
在含有0.01质量%的氧化油脂的制备例20的油脂组合物中,确认到了咸味增强的效果。此外,咸味增强的效果也随着氧化油脂的含量增加而变高。
(汤的评价2)
在汤的评价1中使用制备例11~14中的任一种油脂组合物以代替制备例20的油脂组合物,并通过相同的操作得到试验用汤。品尝试验用汤,以相同的方式评价咸味。将结果示于表6。
[表6]
如表6所示,氧化油脂的POV为34以上时,确认到了咸味的增强效果。该效果随着氧化油脂的POV的上升而变高。
(汤的评价3)
在汤的评价1中,使用制备例23的油脂组合物(对照:不含制备例3的氧化油脂的粉末油脂)或制备例24的油脂组合物(含有1质量%的制备例3的氧化油脂的粉末油脂)以代替制备例20的油脂组合物,并通过相同的操作得到试验用汤。品尝试验用汤,以相同的方式评价咸味。将结果示于表7。
[表7]
如实施例7-1所示,可知:即使为粉末油脂的形态也能够与液状油的形态相同地增强咸味。此外,如比较例7-1所示,不含氧化油脂的粉末油脂不具有咸味增强的效果。
(汤的评价4)
在汤的评价1中,使用玉米汤粉末(产品名称:Knorr Cup Soup玉米奶油,KnorrFoods Co.,Ltd.制造)以代替浓汤的粉末,对于菜籽油(对照)、制备例21的油脂组合物或制备例22的油脂组合物,以相同的方式进行评价。将结果示于表8。
[表8]
在玉米汤中也同样确认到了咸味增强的效果。
(奶油的评价)
对100g的无脂奶油(non-dairy cream)(产品名称:Natural whip VF35,Omu milkproducts co.,ltd.制造,乳脂肪成分0%,植物脂肪成分35%),添加10g的砂糖、0.1g的菜籽油(对照)或制备例22的油脂组合物。使用手动混合器搅拌21分钟。品尝得到的奶油,通过以下方式评价甜味与乳风味。
此外,对100g的鲜奶油(产品名称:纯奶油35,Omubrand milk products co.,ltd.制造,乳脂肪成分35%,植物脂肪成分0%),添加10g的砂糖、0.1g的菜籽油。使用手动混合器搅拌13分钟。品尝得到的奶油,以相同方式进行评价。将结果示于表9。
<甜味>
◎:非常突出
○:突出
△:稍稍突出
×:弱
<乳风味>
◎:非常强
○:强
△:稍强
×:弱
[表9]
如实施例9-1所示,若添加含有POV51的氧化油脂的制备例22的油脂组合物,则与对照相比甜味得到增强,进一步,乳风味也得到增强。
此外,即使为不含乳脂肪的无脂奶油,通过添加含有POV51的氧化油脂的制备例22的油脂组合物,也能够制成具有与乳脂肪成分为35%的奶油相同的甜味与乳风味的奶油。
(煎蛋卷的评价)
将200g的鸡蛋、40g的牛奶、0.8g的食盐混合,得到蛋液。相对于100g得到的蛋液,添加0.1g的菜籽油(对照)或制备例22的油脂组合物,进行搅拌。向加热的平底锅中添加5g的菜籽油与2g的黄油(产品名称:雪印北海道黄油,切成10g,MEGMILK SNOW BRAND Co.,Ltd.制造),在平底锅上摊匀。边搅拌上述蛋液边用小火烧制。品尝得到的煎蛋卷(盐分3.3mg/g),通过以下方式评价咸味与乳风味。将结果示于表10。
<咸味>
◎:非常突出
○:突出
△:稍稍突出
×:弱
<乳风味>
◎:非常强
○:强
△:稍强
×:弱
[表10]
如实施例10-1所示,若添加含有POV51的氧化油脂的制备例22的油脂组合物,则与对照相比,煎蛋卷的咸味得到增强,进一步还确认到了乳风味的增强。
(冰品的评价5)
在冰品的评价1中,使用制备例8的油脂组合物或制备例29~32中的任一种油脂组合物以代替制备例6的油脂组合物,通过相同的操作得到非乳脂冰淇淋。品尝得到的非乳脂冰淇淋,通过以下方式评价甜味的持续性。将结果示于表11。
<甜味的持续性>
◎:与对照相比非常强
○:比对照强
△:与对照相比稍强
×:与对照相同或弱于对照
[表11]
可知含有20质量%以上的乳脂的氧化油脂均具有增强甜味的效果。特别是乳脂的含量为70质量%以上时,增强甜味的效果高。
(热香饼的评价)
将100g市售的热香饼预拌粉(产品名称:Minasama no Osumitsuki热香饼预拌粉,Seiyu GK.制造)、70mL的牛奶、30g的鸡蛋混合后,添加2g制备例33的油脂组合物(含有10质量%的制备例3的氧化油脂的粉末油脂),然后进行混合。使用电饭煲烧制后,品尝得到的热香饼,以未添加制备例33的热香饼为对照,对甜味的增强效果进行评价。
其结果,与对照相比,添加了制备例33的油脂组合物(含有10质量%的制备例3的氧化油脂的粉末油脂)的热香饼的甜味得到了非常大的增强。此外还可知,即使为粉末油脂的形态,也能够与液状油的形态相同地得到增强效果。
(炸薯条的评价)
用180℃的菜籽油炸制冷冻薯条(产品名称:Shoestring French Fries,AJINOMOTO FROZEN FOODS Co.,Inc.制造),制备炸薯条。相对于100质量份的炸薯条,添加2质量份的菜籽油(对照)、制备例34的油脂组合物(由0.1质量份的制备例27的氧化油脂与99.9质量份的菜籽油混合而成)或制备例35的油脂组合物(由0.1质量份的制备例28的氧化油脂与99.9质量份的菜籽油混合而成),使其充分沾上。进一步,添加等量的食盐,品尝炸薯条,其结果:与对照相比,制备例34及制备例35中的咸味变强。
(低脂肪乳的评价)
向100g的市售的低脂肪乳(Aeon topvalu co.,ltd.制造,Brix 8.9%)中添加0.1g的中链脂肪酸甘油三酸酯(MCT)(对照)或制备例36的油脂组合物(由1质量份的制备例3的氧化油脂与99质量份的MCT混合而成)中的任一者后,使用分配器以10000rpm搅拌5分钟。品尝得到的低脂肪乳,其结果:与对照相比,添加了制备例36的油脂组合物的低脂肪乳的甜味得到了增强。
Claims (12)
1.一种甜味和/或咸味的增强剂,其将过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂作为有效成分。
2.根据权利要求1所述的增强剂,其中,所述增强剂含有0.001~50质量%的所述氧化油脂。
3.一种甜味和/或咸味的增强剂的制备方法,其包括:向含有10质量%以上100质量%以下的乳脂的原料油脂中供给氧气并同时进行加热,得到过氧化值为15~180的氧化油脂的工序。
4.根据权利要求3所述的制备方法,其中,所述原料油脂含有60质量%以上100质量%以下的乳脂。
5.根据权利要求3或4所述的制备方法,其中,以65℃以上150℃以下、1小时以上72小时以下的条件进行所述加热。
6.根据权利要求3~5中任一项所述的制备方法,其中,每1kg所述原料油脂的所述氧气的供给为0.001~2L/分钟。
7.根据权利要求3~6中任一项所述的制备方法,其中,所述乳脂为无水乳脂。
8.根据权利要求3~7中任一项所述的制备方法,其包括:向食用油脂中添加所述氧化油脂的工序。
9.根据权利要求8所述的制备方法,其中,使所述增强剂含有0.001~50质量%的所述氧化油脂。
10.一种食品,其含有权利要求1或2所述的增强剂。
11.根据权利要求10所述的食品,其中,所述食品含有0.005~10000ppm的所述氧化油脂。
12.一种增强食品的甜味和/或咸味的方法,其特征在于,向食品中添加过氧化值为15~180的、含有10质量%以上100质量%以下的乳脂的氧化油脂。
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JP7090408B2 (ja) * | 2017-06-30 | 2022-06-24 | 日清オイリオグループ株式会社 | 食用油脂および該食用油脂を含む食品 |
KR20200066607A (ko) * | 2017-10-13 | 2020-06-10 | 제이-오일 밀스, 인코포레이티드 | 식품용 유지감 증강제 및 그것을 함유하는 식품 |
US20210352928A1 (en) * | 2018-10-31 | 2021-11-18 | J-Oil Mills, Inc. | Oxidized product of palm-based oil and fat, method for producing oxidized product, method for enhancing food sweetness, and composition for enhancing food sweetness |
JPWO2022131093A1 (zh) * | 2020-12-17 | 2022-06-23 | ||
WO2022131094A1 (ja) * | 2020-12-17 | 2022-06-23 | 株式会社J-オイルミルズ | 塩味増強剤、塩味増強用油脂組成物、飲食品の塩味増強方法、及び塩味増強剤の製造方法 |
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JPWO2018037926A1 (ja) | 2019-06-20 |
WO2018037926A1 (ja) | 2018-03-01 |
KR20190043531A (ko) | 2019-04-26 |
EP3501294A1 (en) | 2019-06-26 |
PH12019500273A1 (en) | 2019-10-28 |
JP6956090B2 (ja) | 2021-10-27 |
SG10202101149YA (en) | 2021-03-30 |
EP3501294A4 (en) | 2019-09-11 |
TWI738843B (zh) | 2021-09-11 |
TW201811199A (zh) | 2018-04-01 |
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US20190183158A1 (en) | 2019-06-20 |
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