CN111315229A - 油脂组合物及其制造方法 - Google Patents
油脂组合物及其制造方法 Download PDFInfo
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- CN111315229A CN111315229A CN201880072657.5A CN201880072657A CN111315229A CN 111315229 A CN111315229 A CN 111315229A CN 201880072657 A CN201880072657 A CN 201880072657A CN 111315229 A CN111315229 A CN 111315229A
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Abstract
本发明的目的在于提供一种可作为油脂感赋予原材料而使用的新型的油脂组合物及其新型的制造方法,能够以更自然且适度的强度对饮食品赋予油脂感或者能够在饮食品中增强或改善该油脂感,而且能够增强浓味、味道的厚度、体积感、舌头触感等在口腔内感觉到的风味、触感。所述油脂组合物是水分含量小于1.0质量%且含有A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸;B成分:由2‑癸烯醛和2‑辛烯醛构成的2种不饱和醛的油脂组合物,并且,相对于A成分100质量份,含有0.002~0.2质量份的B成分,相对于所述组合物的总质量,含有8.5质量%以上的A成分。
Description
技术领域
本发明涉及可作为油脂感赋予原材料使用的新型的油脂组合物及其新型的制造方法。
背景技术
近年来,随着健康意识的提高,减脂食品的需求正在扩大。然而,由于减脂而产生食品的风味、舌头触感、口感、滋味等减少这样的问题。因此,出于改善不理想的味道的目的,正在开发能够由各种天然原材料实现油脂感增强等的由安全性高的天然原材料等得到的新型香料等。另外,还正在开发能够掩蔽食品中的不适味道的同时赋予油脂感的香料和以进一步提高风味为目的的新型的呈味改善剂等。
专利文献1(专利第4596475号)中公开了一种以从经氧化处理的动植物油脂除去低沸点成分而得的蒸馏物残渣为有效成分的呈味改善剂,在该呈味改善剂的制造方法中,记载了包括蒸馏物残渣的过氧化物除去工序。另外,在专利文献2(中国专利公开第101194704号)中公开了一种肉味香料的制造方法,包括在将牛油、猪油、鸡油、羊油等进行脂肪酶处理后,在水分存在下且氧气流下(通气)进行高温加热处理(150~300℃)的工序。另外,在专利文献3(日本专利第5349399号)中公开了一种在以来自脂肪酶分解物的游离油酸为有效成分的、对含植物油脂饮食品的余味中残留的不良味道和/或附着在舌头上的粘糊的感觉的掩蔽剂,并且记载了相对于该掩蔽剂中的游离的硬脂酸和游离的油酸的合计量,游离的油酸的含有率以质量比计为80%~99.9%。另外,在专利文献4(日本专利第3344522号)中记载了将动植物油脂和水在氧存在下加热而生成香料,并将排出的氧收集在脂肪酸甘油三酯溶液中的技术,在专利文献5(日本特开2013-121325号公报)中记载了醛和不饱和醛赋予来自氢化油的理想的风味。
然而,味觉是复杂的要素交织而形成的感觉,由于无法预测什么样的化合物和组合物可成为赋予自然的油脂感的同时余味良好的高度均衡的风味改善原材料,因此,对更优异的风味改善原材料的需求是无穷无尽的。
现有技术文献
专利文献
专利文献1:日本专利第4596475号
专利文献1:中国专利公開第101194704号
专利文献2:日本专利第5349399号
专利文献4:日本专利第3344522号
专利文献5:日本特开2013-121325号公报
发明内容
本发明的目的在于提供一种与以往的呈味改善剂、香料等相比,能够以更自然且适度的强度对饮食品赋予油脂感,或者能够在饮食品中增强或改善该油脂感,进而能够增强浓味、味道的厚度、体积感、舌头触感等在口腔内感觉到的风味、触感的、可作为油脂感赋予原材料使用的新型的油脂组合物及其新型的制造方法。
本发明人等为了解决上述课题进行了深入研究,结果发现通过对动植物油脂,将脂肪酶处理、水分含量小于1.0质量%这样的脱水处理、80℃以上的(通气)加热处理和过氧化物除去处理进行组合并在适当的条件下实施,可得到能够对饮食品赋予预料不到的优异的风味的组合物。进而,对得到的该组合物进行解析,结果发现以特定的比率和比例含有特定的游离脂肪酸和特定的不饱和醛的组合物,能够对饮食品赋予预料不到的优异的风味。本发明人等基于这样的发现进一步反复进行研究,以至完成了本发明。
即,本发明涉及下述的〔1〕~〔10〕。
〔1〕一种油脂组合物,是水分含量小于1.0质量%且含有以下的A成分和B成分的油脂组合物,
A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸,
B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛;
并且,相对于A成分100质量份,含有0.002~0.2质量份的B成分,且
相对于所述组合物的总质量,含有8.5质量%以上的A成分。
〔2〕根据上述〔1〕所述的油脂组合物,其中,含有动植物油脂或来自脂肪酸衍生物的油脂。
〔3〕根据上述〔2〕所述的油脂组合物,其中,动植物油脂为选自牛油、猪油、鸡油、羊油、乳脂、橄榄油、棕榈油、菜籽油、玉米油、椰子油、可可脂、咖啡油、鳕鱼油、鲑鱼油、鲣鱼油、沙丁鱼油、金枪鱼油中的至少一种。
〔4〕一种油脂组合物的制造方法,包括将动植物油脂进行如下工序:
(a)进行脂肪酶处理的工序,
(b)以水分含量小于1.0质量%的方式进行脱水处理的工序,以及
(c)进行80℃以上的加热处理的工序;
并且,在工序(c)之前进行工序(b),
而且,在工序(c)之后可以包括(d)进行过氧化物除去处理的工序。
〔5〕一种油脂组合物的制造方法,包括如下工序:
将动植物油脂进行脂肪酶处理而得到脂肪酶反应物的工序,
将动植物油脂脱水处理至水分含量小于1.0质量%后加热到80℃以上而得到加热反应物的工序,以及
将脂肪酶反应物和加热反应物合并的工序;
所述加热反应物也可以在加热处理后进一步接受过氧化物除去处理。
〔6〕根据上述〔4〕或〔5〕所述的油脂组合物的制造方法,其中,动植物油脂为选自牛油、猪油、鸡油、羊油、乳脂、橄榄油、棕榈油、菜籽油、玉米油、椰子油、可可脂、咖啡油、鳕鱼油、鲑鱼油、鲣鱼油、沙丁鱼油、金枪鱼油中的至少一种。
〔7〕根据上述〔4〕~〔6〕中任一项所述的油脂组合物的制造方法,其中,
所述油脂组合物含有以下的A成分和B成分,
A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸;以及
B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛,
相对于A成分100质量份,含有0.002~0.2质量份的B成分,
相对于组合物的总质量,含有8.5质量%以上的A成分。
〔8〕一种油脂组合物,是通过上述〔4〕~〔7〕中任一项所述的方法而得到的。
〔9〕一种香料组合物,含有上述〔1〕~〔3〕和〔8〕中任一项所述的油脂组合物。
〔10〕一种饮食品,含有上述〔1〕~〔3〕和〔8〕中任一项所述的油脂组合物或上述〔9〕所述的香料组合物。
本发明能够提供一种与以往的呈味改善剂、香料等相比,能够以更自然且适度的强度对饮食品赋予油脂感,或者能够在饮食品增强或改善该油脂感的新型的油脂组合物及其新型的制造方法。
具体实施方式
<油脂组合物>
在本发明的油脂组合物中,需要含有以下的A成分和B成分全部:A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸,以及B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛。相对于A成分100质量份,含有0.002~0.2质量份、优选0.0025~0.175质量份、更优选0.005~0.165质量份的B成分,相对于组合物的总质量,含有8.5质量%以上、优选11.0质量%以上、更优选11.5质量%以上的A成分。应予说明,A成分的含量的上限值优选相对于组合物的总质量为99质量%。另外,对A成分的3种游离脂肪酸间的比率没有特别限定,将3种游离脂肪酸的合计质量设为100质量%时,优选含有至少30质量%以上的任一游离脂肪酸。另外,对B成分的2种不饱和醛的比率没有特别限定,将合计质量设为100%时,优选任一不饱和醛为至少30质量%以上的状态。
另外,本发明的油脂组合物的水分含量优选小于1.0质量%,更优选小于0.5质量%。
本发明的油脂组合物与以往的呈味改善剂、香料等相比,能够以更自然且适度的强度对饮食品赋予油脂感,或者能够在饮食品中增强或改善该油脂感。进而,能够增强浓味、味道的厚度、体积感、舌头触感等在口腔内感觉到的风味、触感。
另外,油脂组合物可以含有动植物油脂或来自脂肪酸衍生物的油脂。
动植物油脂是选自来自动物的油脂和来自植物的油脂中的油脂,没有特别限定。另外,可以为一种动植物性油脂,也可以为两种以上的动植物油脂的混合物。作为动物油脂,例如可举出猪油、牛油、乳脂、鸡油、羊油、卵脂肪、沙丁鱼油、鲭鱼油、鲸油、鲑鱼油、鳕鱼油、鲣鱼油、金枪鱼油等,作为植物油脂,可举出花生油、玉米油、橄榄油、芝麻油、葵花籽油、椰子油、棕榈油、棕榈仁油、红花油、大豆油、杏仁油、菜籽油、米糠油、椰子油、小麦胚芽油、棉籽油、山茶油、蓖麻油、可可脂等。
优选的动植物油脂为选自牛油、猪油、鸡油、羊油、乳脂、橄榄油、棕榈油、菜籽油、玉米油、椰子油、可可脂、咖啡油、鳕鱼油、鲑鱼油、鲣鱼油、沙丁鱼油、金枪鱼油中的至少一种。
另外,优选的来自脂肪酸衍生物的油脂可举出以脂肪酸的钠盐、脂肪酸的钾盐等为代表的脂肪酸的金属盐、脂肪酸的酯等。这些脂肪酸衍生物中,特别优选脂肪酸的甘油三酯、甘油单酯、甘油二酯,这些可以单独使用,或者也可以使用两种以上的混合物。
应予说明,通过特定的比率和比例含有这些A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸和B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛,能够赋予预料不到的优异的油脂感,这是从通过后述的制造方法1和2得到的组合物发现的。
本发明的油脂组合物的制造方法可以为任何方法,例如可举出以下的制造方法1~3这样的方法。
<油脂组合物的制造方法1>
本发明涉及一种油脂组合物的制造方法,针对动植物油脂,包括下述(a)~(c)的工序:
(a)进行脂肪酶处理的工序、
(b)以水分含量小于1.0质量%的方式进行脱水处理的工序,以及
(c)进行80℃以上的加热处理的工序。
在该制造方法1中,需要对动植物油脂进行至少1次工序(a)~工序(c)全部,除在工序(c)之前进行工序(b)以外,其工序顺序没有特别限定。通过在工序(c)之前进行工序(b),如后所述,最终得到的组合物具有如下优点:不会产生半生不熟的异味或作为食品赋予不自然的风味的呈味,且残留有对来自动植物油脂的美味有贡献的微量成分。另外,更优选在工序(c)之后包括(d)进行过氧化物除去处理的工序。
制造方法中使用的动植物油脂是选自来自动物的油脂和来自植物的油脂中的油脂,没有特别限定。另外,可以为一种动植物性油脂,也可以为两种以上的动植物油脂的混合物。作为动物油脂,优选例如猪油、牛油、乳脂、鸡油、羊油、卵脂肪、沙丁鱼油、鲭鱼油、鲸油、鲑鱼油、鳕鱼油、鲣鱼油、金枪鱼油等,作为植物油脂,优选花生油、玉米油、橄榄油、芝麻油、葵花籽油、椰子油、棕榈油、棕榈仁油、红花油、大豆油、杏仁油、菜籽油、米糠油、椰子油、小麦胚芽油、棉籽油、山茶油、蓖麻油、可可脂等。动植物油脂特别优选为选自牛油、猪油、鸡油、羊油、乳脂、橄榄油、棕榈油、菜籽油、玉米油、椰子油、可可脂、咖啡油、鳕鱼油、鲑鱼油、鲣鱼油、沙丁鱼油、金枪鱼油中的至少一种。
针对这些动植物油脂,也可以在上述工序中加入极性溶剂。作为极性溶剂,可举出乙二醇、丙二醇、甘油等多元醇、在这些多元醇中混合溶解有氯化钠、氯化钾等盐类的水溶液而成的溶剂、水等。这些之中,有利的是使用水。极性溶剂相对于动植物油脂的使用量还取决于使用的动植物油脂的种类,因此,不能一概规定,相对于动植物油脂,优选以约0.05~5倍重量的范围使用。
《(a)进行脂肪酶处理的工序》
在本工序中,对动植物油脂或经过上述任一工序的动植物油脂的反应物添加0.1~1000质量%、更优选5~500质量%的水,并添加脂肪酶进行反应,由此将构成脂质的酯键水解以使最终得到的组合物中的A成分的3种游离脂肪酸含量成为8.5质量以上。对于反应条件而言,可以通过公知的方法适当设定脂肪酶的种类、量、反应时间和反应温度等。脂肪酶可以适当选择市售的脂肪酶而使用。反应后将反应物在例如85℃左右保持30分钟~1小时左右,由此使脂肪酶失活。
《(b)以水分含量小于1.0质量%的方式进行脱水处理的工序》
在本工序中,以使动植物油脂或经过上述任一工序的动植物油脂的反应物中的水分含量小于1.0质量%、优选小于0.5质量%的方式进行脱水处理。在本发明中,通过在工序(c)之前进行工序(b),能够得到赋予自然的油脂感的油脂组合物。水分含量例如可以通过使用卡尔费休水分测定装置(Metrohm公司制)的卡尔费休测定法来确认。脱水处理的方法没有特别限定,例如可举出使动植物油脂或反应物与作为干燥剂的无水硫酸钠、无水硫酸镁、芒硝等接触而除去水分的方法以及使用超高速离心分离机Sharpless(巴工业公司制)将油层和水层分开的方法等。
《(c)进行80℃以上的加热处理的工序》
在本工序中,对经过工序(b)的反应物在通气条件下进行80℃以上的加热处理。通过本工序而产生B成分的2种不饱和醛。本发明中重要的是在工序(c)之前通过工序(b)预先使水分含量降低。通过预先进行工序(b),最终得到的组合物可得到具有如下优点的效果:不会产生半生不熟的异味或作为食品赋予不自然的风味的呈味且残留有对来自动植物油脂的美味有贡献的微量成分。在本工序中,优选在80~150℃进行加热处理,更优选在80~130℃进行加热处理。在小于80℃进行加热处理时,由于油脂中的化学变化缓慢地进行,因此,有不会产生优选的生成物顾虑,超过150℃而进行加热处理时,有由于暴露于高温而产生各种化学反应,产生不优选的生成物。通气条件没有特别限定,优选例如通气量0.001vvm~10vvm(Volume per Volume per Minutes)下的充气。通气量小于0.001vvm或超过10vvm时,不会以优选的比例含有通过油脂的氧化而生成的多种多样的挥发成分、不挥发成分,成为提供不自然的油脂感的油脂组合物。为了生成通过本工序而实现的B成分的2种不饱和醛,可以通过公知的方法适当设定加热条件、例如加热温度、通气量、加热时间、压力等。
《(d)进行过氧化物除去处理的工序》
在本工序中,除去经过上述任一工序、例如工序(c)的动植物油脂的反应物中的过氧化物。在制造方法1中,本工序(d)优选在工序(c)之后进行,在制造方法1中,进一步优选作为最后的工序进行。在本工序中,通过一边使反应物中的副产过氧化物与公知的吸附剂接触且/或与氮接触一边搅拌等而除去。作为吸附剂,例如可举出硅胶、酸性白土、硅酸镁、活性炭、活性白土和它们的混合物等。在本工序中,可以以得到的组合物的过氧化物值成为例如5.0meq/kg以下、更优选2.5meq/kg以下(过氧化物值的测定法是依照例如基准油脂分析试验法2.5.2.1(日本油脂学会编)的测定值)的方式通过公知的方法适当设定反应条件、例如反应时间、温度等。
《通过制造方法1得到的油脂组合物》
通过本制造方法得到的油脂组合物含有A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸以及B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛,相对于A成分100质量份,含有0.002~0.2质量份、优选0.0025~0.175质量份、更优选0.005~0.165质量份的B成分,相对于组合物的总质量,含有8.5质量%以上、优选11.0质量%以上、更优选11.5质量%以上的A成分。应予说明,A成分的含量的上限值优选相对于组合物的总质量为99质量%。这些组成例如可以使用气相色谱仪装置、高效液相色谱仪装置等来确认。
通过本制造方法得到的油脂组合物除上述的特征以外,还具有如下优点:几乎不含异味或作为食品赋予不自然的风味的呈味且残留有对来自动植物油脂的美味有贡献的微量成分,该优点仅能通过感官评价进行确认。这是因为味觉是复杂的要素绝妙地交织而形成的感觉,并且因为大量存在虽然是对味觉造成影响的成分但由于微量而现状的分析装置无法检知的成分。因此,通过本制造方法得到的油脂组合物是应由制造工序和可利用现状的分析装置确认的组成确定的组合物。
另外,通过本制造方法得到的油脂组合物通过在工序(b)中以使水分含量成为小于1.0质量%的方式进行脱水处理后进行工序(c)的加热处理,可得到不会产生半生不熟的异味或作为食品赋予不自然的风味的呈味的效果,通过本制造方法刚得到后的油脂组合物的水分含量小于1.0质量%。然而,即使对得到的最终生成物的油脂组合物添加水分等而改变水分含量,也能够提供几乎不含异味或作为食品赋予不自然的风味的呈味的油脂感的赋予效果。
<油脂组合物的制造方法2>
本发明涉及一种油脂组合物的制造方法,包括:将动植物油脂进行脂肪酶处理而得到脂肪酶反应物的工序,通过将动植物油脂脱水处理至水分含量小于1.0质量%后加热到80℃以上后进行过氧化物除去处理而得到加热反应物的工序,以及将脂肪酶反应物和加热反应物合并的工序。在上述脂肪酶处理后,优选可以以水分含量小于1.0质量%的方式进行脱水处理。另外,更优选将得到的加热反应物进行过氧化物除去处理后将脂肪酶反应物合并。另外,也可以将脂肪酶反应物和加热反应物合并后将得到的混合物进行过氧化物除去处理。
作为材料的动植物油脂可以使用与制造方法1同样的动植物油脂。得到脂肪酶反应物的工序中的脂肪酶处理和脱水处理的条件可以与制造方法1同样地设定,但优选以最终得到的油脂组合物中的A成分的3种游离脂肪酸的含量可以设定为8.5质量%以上的方式适当调整脂肪酶处理的条件。另外,得到加热反应物的工序中的脱水处理、加热处理和过氧化物除去处理的条件可以与制造方法1同样地设定,但优选以最终得到的油脂组合物中的B成分的2种不饱和醛可以设定为相对于A成分100质量份成为0.002~0.2质量份的方式适当调整加热处理的条件。
在将脂肪酶反应物和加热反应物合并的工序中,可以以成为如下所示的油脂组合物的组成的方式适当调整各个反应物的含量。
《通过制造方法2得到的油脂组合物》
通过本制造方法得到的油脂组合物含有A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸以及B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛,相对于A成分100质量份,含有0.002~0.2质量份、优选0.0025~0.175质量份、更优选0.005~0.165质量份的B成分,相对于组合物的总质量,含有8.5质量%以上、优选11.0质量%以上、更优选11.5质量%以上的A成分。应予说明,A成分的含量的上限值优选相对于组合物的总质量为99质量%。这些组成例如可以使用气相色谱仪装置、高效液相色谱仪装置等来确认。
通过本制造方法得到的油脂组合物与通过制造方法1得到的油脂组合物同样地具有如下优点:几乎不含异味或作为食品赋予不自然的风味的呈味,并且残留有对来自动植物油脂的美味有贡献的微量成分,该优点仅能通过感官评价来确认,这是因为味觉是复杂的要素绝妙地交织而形成的感觉,并且因为大量存在虽然是对味觉有影响的成分但由于微量而现状的分析装置无法检知的成分。因此,通过本制造方法得到的油脂组合物显然是应由制造工序和可利用现状的分析装置确认的组成确定的组合物。
另外,通过本制造方法得到的油脂组合物通过含有以使水分含量小于1.0质量%的方式进行脱水处理后进行加热处理的加热反应物,可得到不会产生半生不熟的异味或作为食品赋予不自然的风味的呈味的效果,通过本制造方法刚得到后的油脂组合物的水分含量小于1.0质量%。然而,即使对得到的最终生成物的油脂组合物添加水分等而改变水分含量,也能够提供几乎不含异味或作为食品赋予不自然的风味的呈味的油脂感的赋予效果。
<油脂组合物的制造方法3>
在本发明中,也可以将A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸以及B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛在中链脂肪酸等,在基础油中混合而得到本发明的油脂组合物。此时,相对于A成分100质量份,含有0.002~0.2质量份、优选0.0025~0.175质量份、更优选0.005~0.165质量份的B成分,相对于组合物的总质量,含有8.5质量%以上、优选11.0质量%以上、更优选11.5质量%以上的A成分。应予说明,A成分的含量的上限值优选相对于组合物的总质量为99质量%。
作为上述基础油,只要上述5种化合物能够溶解且是食用油脂就没有特别限定,例如可以使用中链脂肪酸(MCT)、三乙酸甘油等。
<香料组合物>
本发明还提供含有上述油脂组合物的香料组合物。香料组合物中的油脂组合物的浓度可以根据对象香料组合物的性质、需要的效果而适当决定。
本发明的香料组合物可以通过对需要提高香气强度和/或香质的任意的香料添加上述油脂组合物而得到。作为本发明的对象的任意香料,例如可举出薄荷香料、巧克力香料、香草香料、橙子香料·柠檬香料·葡萄柚香料·柚子香料等柑橘香料、菠萝香料、香蕉香料、芒果香料、苹果香料、葡萄香料、桃子香料、白葡萄香料、草莓香料、蓝莓香料、黑加仑香料、梅子香料、咖啡香料、焦糖香料、砂糖香料、蜂蜜香料、绿茶香料、红茶香料、乌龙茶香料、饮料香料、朗姆酒香料、苏打香料、可乐香料、咖喱香料、炖菜香料、香雅饭香料、汤香料、调味汁香料、酱汁香料、牛奶香料、芝士香料、黄油香料、酸奶香料、酸奶油香料、奶油香料、牛肉香料、猪肉香料、鸡肉香料、洋葱香料、生姜香料、大蒜香料、香辛料香料、香肠香料、清汤香料、酱菜香料、食醋香料、酱油香料、鱼香料、照烧香料、猪骨香料、拉面香料、泡菜香料、肉浓汁香料、中国香料等。
本发明的香料组合物可以含有各种配合剂和/或添加剂。作为可以混合的配合剂和添加剂,没有特别限定,例如可举出抗氧化剂、防腐剂、抗菌剂、pH调节剂等。上述的配合剂和添加剂也可以以任意组合并用2种以上。
更具体而言,作为抗氧化剂,除丁基羟基甲苯、丁基羟基苯甲醚、柠檬酸、谷胱甘肽、硒、番茄红素、维生素A、维生素E、维生素C等以外,还可以举出吡咯并吡咯衍生物、由来自各种植物的提取物得到的自由基清除剂(free radical scavengers)、超氧化物歧化酶(superoxide dismutase)、谷胱甘肽过氧化酶等具有抗氧化特性的酶等。
另外,作为防腐剂、抗菌剂,可举出苯甲酸、苯甲酸钠、对羟基苯甲酸异丙酯、对羟基苯甲酸异丁酯、对羟基苯甲酸乙酯、对羟基苯甲酸甲酯、对羟基苯甲酸丁酯、对羟基苯甲酸丙基、亚硫酸钠、次亚硫酸钠、焦亚硫酸钾、山梨酸、山梨酸钾、脱氢乙酸钠、苧侧素、土当归提取物、野茉莉提取物、茵陈蒿提取物、乌龙茶提取物、鱼精蛋白提取物、酶分解薏仁提取物、茶儿茶素类、苹果多酚、果胶分解物、壳聚糖、溶菌酶、ε-聚赖氨酸等。
另外,作为pH调节剂,可举出己二酸、柠檬酸、柠檬酸三钠、葡萄糖酸δ内酯、葡萄糖酸、葡萄糖酸钾、葡萄糖酸钠、DL-酒石酸、L-酒石酸、DL-酒石酸氢钾、L-酒石酸氢钾、DL-酒石酸钠、L-酒石酸钠、碳酸钾(无水)、碳酸氢钠、碳酸钠、二氧化碳、乳酸、乳酸钠、冰乙酸、焦磷酸二氢二钠、富马酸、富马酸一钠、DL-苹果酸、DL-苹果酸钠、磷酸、磷酸氢二钾、磷酸二氢钾、磷酸氢二钠、磷酸二氢钠等。
<饮食品>
本发明还提供含有上述油脂组合物或上述香料组合物的饮食品。饮食品中的油脂组合物或香料组合物的浓度可根据对象饮食品的性质、需要的效果而由本领域技术人员适当决定。
作为饮食品,可举出水果果汁、果汁饮料、无果汁饮料、蔬菜系饮料、碳酸饮料、运动饮料、咖啡饮料、茶、红茶、乌龙茶、矿物质饮料、酸奶类饮料、牛奶饮料、乳酸菌饮料、营养饮料、酒精饮料、非酒精饮料、汤(鸡汤、玉米浓汤等)、面汤等液体制品、糖果、口香糖、压片糖、软糖、果冻、巧克力、饼干·蛋糕等烤制点心、棉花糖、面包、冰激凌、冰棒、火腿、香肠、小吃、粉末酱汁等调味料、黄油·人造黄油等油脂类、芝士等乳制品、牛肉烩饭、方便面、可食片状食品等固体制品、咖喱、炖菜、香雅饭、酱汁(鲑鱼奶油酱汁、生鱼片酱汁、蛋黄酱)、甜酱、调味汁、鲜奶油、奶油、果酱、冰激凌、流食等半固体·流动性制品,但不限于此。
本发明的对象饮食品也可以含有饮食品中常用的各种配合剂·添加剂。例如,除上述的抗氧化剂、防腐剂、抗菌剂、pH调节剂以外,还可举出甜味料、酸味料、增量剂、色素、乳化剂、功能性物质、风味改善剂、乳成分、氨基酸、肽等含氮化合物、各种香料原材料、各种香料等。这些配合剂·添加剂可以以任何组合并用2种以上。
更具体而言,作为甜味料,例如可举出砂糖、果糖、乳糖、葡萄糖、帕拉金糖、麦芽糖、海藻糖、山梨糖醇、赤藓醇、麦芽糖醇、还原帕拉金糖、木糖醇、乳糖醇糖稀、寡糖、阿斯巴甜、三氯蔗糖、乙酰磺胺酸钾、糖精、糖精钠、甜菊、甜菊提取物、甜菊苷、纽甜、阿力甜、索马甜、新橙皮苷二氢查耳酮、对甲氧基肉桂醛醛、紫苏糖、甘草等。
作为酸味料,可举出乙酸、乳酸、柠檬酸等。
作为增量剂,可举出糖类、多糖类、加工淀粉、酪蛋白、明胶、羧甲基纤维素、卵磷脂等。
作为色素,可举出天然色素、有机合成色素等,具体而言,可举出木槿色素、黑果色素、李子色素、紫菜色素、露莓色素、葡萄果汁色素、黑莓色素、蓝莓色素、桑葚色素、莫利洛黑樱桃色素、红醋栗色素、罗甘莓色素、辣椒粉末、麦芽提取物、芦丁、类黄酮、红甘蓝色素、红萝卜色素、红豆色素、姜黄素色素、橄榄茶、越橘色素、小球藻粉末、藏红花色素、紫苏色素、草莓色素、菊苣色素、美国山核桃色素、红曲色素、红花色素、紫甘薯色素、紫胶色素、螺旋藻色素、洋葱色素、罗望子色素、辣椒色素、栀子色素、焦糖色素、紫草根色素、紫檀色素、磷虾色素、橘子色素、胡萝卜素、蓝色1号、黄色4号、绿色3号等。
作为乳化剂,例如可举出脂肪酸甘油单酯、脂肪酸甘油二酯、脂肪酸甘油三酯、丙二醇脂肪酸酯、蔗糖脂肪酸酯、聚甘油脂肪酸酯、卵磷脂、酶处理卵磷脂、淀粉、加工淀粉、糊精、脱水山梨糖醇脂肪酸酯、皂树皮提取物、阿拉伯胶、黄蓍胶、瓜尔胶、刺梧桐树胶、黄原胶、果胶、海藻酸及其盐类、卡拉胶、明胶、酪蛋白等。
功能性物质是指具有营养功能、生物调节功能的物质,例如可举出二十二碳六烯酸(DHA)、二十碳五烯酸(EPA)、含DHA和/或EPA的鱼油、亚油酸、γ-亚麻酸、α-亚麻酸、卵磷脂、二酰基甘油等动植物油脂类、其衍生物、迷迭香、鼠尾草、紫苏油、甲壳质、壳聚糖、蜂王浆、蜂胶等动植物提取物、维生素A、维生素D、维生素E、维生素F、维生素K、辅酶Q10、α硫辛酸等维生素类、辅酶及其衍生物、γ-谷维素、儿茶素、花青素、异黄酮、芦丁、绿原酸、茶黄素等多酚类、难消化糊精等食物纤维类、帕拉金糖、木糖醇、寡糖等糖质、柠檬酸苹果酸钙(CCM)等盐类、酪蛋白磷酸肽、乳铁蛋白、乳性肽等乳蛋白来源物质、乳酸菌类、血红素铁、氟化钠、氟化钾、氟化亚锡、氟化锶、单氟磷酸钠等氟化物、正磷酸的钾盐、钠盐等水溶性磷酸化合物、止血环酸、ε氨基己酸、乙酸dl-生育酚、α-红没药醇、二氢胆固醇、氯己定盐类、薁、甘草亭、甘草次酸、甘草酸及其盐类、叶绿素铜钠、叶绿素、甘油磷酸等螯合性磷酸化合物、葡萄糖酸铜等铜化合物、乳酸铝、氯化锶、硝酸钾、氧肟酸及其衍生物、三聚磷酸钠、甲氧基乙烯马来酸酐共聚化合物、表二氢胆固醇、氯羟尿囊素铝、抗坏血酸、氯化溶菌酶、异丙基甲基苯酚、苄索氯铵、氯化鲸蜡基吡啶三氯碳酰替苯胺、柠檬酸锌、黄柏提取物等。
作为乳成分,除生乳、牛乳、全奶粉、脱脂奶粉、鲜奶油以外,还可举出酪蛋白、乳清等乳蛋白以及来自山羊、绵羊等的乳的乳成分或它们的分解物等。
作为风味改善原材料,例如可举出三氯蔗糖、环糊精、茶氨酸、橙皮苷配糖体、甘蔗提取物等。
作为氨基酸、肽等含氮化合物,例如可举出丙氨酸、精氨酸、天冬酰胺、天冬氨酸、半胱氨酸、胱氨酸、谷氨酰胺、谷氨酸、甘氨酸、组氨酸、亮氨酸、异亮氨酸、赖氨酸、甲硫氨酸、苯丙氨酸、脯氨酸、丝氨酸、苏氨酸、色氨酸、酪氨酸、缬氨酸、γ-氨基丁酸、鸟氨酸、瓜氨酸、肌酸、茶氨酸、以肌肽、鹅肌肽为代表的二肽、以谷胱甘肽为代表的三肽、大豆肽、鱼肉肽、牛奶肽、乳清肽等。
作为各种香料原材料,例如可以使用天然香料、天然精油等、各种合成香料。这些香料只要能够用于饮食品就没有特别限定,例如可举出酯类、醛类、(硫)醚类、醇类、酮类、内酯类、羧酸、脂肪族烃、含氮杂环化合物、含硫杂环化合物、胺类、硫醇类、酚类、精油等。
作为具体的化合物,乙醛、乙酰乙酸乙酯、苯乙酮、茴香脑、茴香醛、戊醇、α-戊基肉桂醛、烯丙基环己烷丙酸酯、邻氨基苯甲酸甲酯、麝子内酯、紫罗酮、异戊醇、异丁香酚、异戊酸异戊酯、异戊酸乙酯、异硫氰酸酯类、异硫氰酸烯丙酯、异戊醛、异丁醇、异丁醛、异丙醇、异戊胺、吲哚及其衍生物、γ-十一碳内酯、乙酸乙酯、2-乙基-3,5-二甲基吡嗪和2-乙基-3,6-二甲基吡嗪的混合物、硫代乙酸乙酯、乙基香草醛、2-乙基吡嗪、丁酸乙酯、2-乙基-3-甲基吡嗪、2-乙基-5-甲基吡嗪、5-乙基-2-甲基吡嗪、缩水甘油酸乙基甲基苯酯、乳酸乙酯、丁子香酚、辛醛、辛酸乙酯、辣椒素、卡必醇乙酸酯、香芹酮、甲酸异戊酯、甲酸香叶酯、甲酸香茅酯、肉桂酸、肉桂酸乙酯、肉桂酸甲酯、香叶醇、乙酸异戊酯、乙酸乙酯、乙酸香叶酯、乙酸环己酯、乙酸香茅酯、乙酸肉桂酯、乙酸萜品酯、乙酸苯乙酯、乙酸丁酯、乙酸苄酯、乙酸l-薄荷酯、乙酸芳樟酯、水杨酸乙酯、水杨酸甲酯、2,3-二乙基-5-甲基吡嗪、环己基丙酸烯丙酯、柠檬醛、香茅醛、香茅醇、1,8-桉油精、二甲硫醚、2,3-二甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、2,6-二甲基吡啶、姜辣素、肉桂醇、肉桂醛、盘龙参酚、百里酚、癸醛、癸醇、癸酸乙酯、5,6,7,8-四氢喹喔啉、2,3,5,6-四甲基吡嗪、松油醇、2,3,5-三甲基吡嗪、γ-壬内酯、香草基丁基醚、香草醛、对甲基苯乙酮、戊醛、羟基香茅醛、羟基香茅醛二甲基缩醛、蒎烯、哌啶、胡椒碱、胡椒醛吡嗪、吡咯烷、苯基乙酸异戊酯、苯基乙酸异丁酯、苯基乙酸乙酯、2-(3-苯基丙基)吡啶、苯乙胺、异丁酸苯氧基乙酯、葑酮、丁醇、丁胺、丁醛、糠醛及其衍生物、胡薄荷酮、丙醇、丙醛、丙酸、丙酸异戊酯、丙酸乙酯、丙酸苄酯、己酸、己酸烯丙酯、己酸乙酯、己醛、己烯醇、庚酸乙酯、紫苏醛、苄醇、苯甲醛、2-戊醇、1-戊烯-3-醇、d-冰片、麦芽酚、邻氨基苯甲酸甲酯、N-甲基邻氨基苯甲酸甲酯、甲基茉莉酮酸酯、5-甲基喹喔啉、6-甲基喹啉、5-甲基-6,7-二氢-5H-环戊并吡嗪、甲基β-萘酮、2-甲基吡嗪、2-甲基丁醇、3-甲基-2-丁醇、2-甲基丁醛、3-甲基-2-丁烯醛、3-甲基-2-丁烯醇、乙酸薄荷酯、l-薄荷醇等薄荷醇的各异构体、薄荷酮、丁酸、丁酸异戊酯、丁酸乙酯、丁酸环己酯、丁酸丁酯、碳原子数4~12的γ和δ内酯、乙酸芳樟酯、芳樟醇、柠檬烯等。
作为具体的精油,可举出茴香油、八角茴香油、香柠檬油、罗勒油、西印度月桂树叶油、格蓬油、苹果油、杏仁油、桂皮油、樟脑油、布枯叶油、小豆蔻籽油、肉桂树皮油、洋甘菊油、肉桂皮油、肉桂叶油、丁香花蕾油、康酿克绿油、芫荽油、华澄茄油、页蒿子油、甜茴香油、大蒜油、生姜油、橙叶油、柠檬油、白柠檬油、橘子油、柑橘油、杉木油、香茅油、广藿香油、桉树油、月桂油、葡萄柚油、红桔油、白檀油、杜松子油、玫瑰油、依兰油、红橘油、天竺葵油、冬青油、丁香油、百里香油、鼠尾草油、豆蔻油、芫荽子油、莱姆油、柚子油、薰衣草油、迷迭香油、月桂油、紫苏油、洋甘菊油;、苋蒿子油、马郁兰油、芹菜子油、月桂油、牛至油、松针油、橙花油、茉莉油、广藿香油、帕拉水芹油、鸢尾油、玫瑰精油、橙花净油、香草香草净油、广藿香净油或者它们的加工处理物(前馏部馏分、后馏部馏分、分馏、液液萃取、精华化、粉末香料化等)等。
作为各种香料,可举出薄荷香料、巧克力香料、香草香料、橘子香料·柠檬香料·葡萄柚香料·柚子香料等柑橘香料、菠萝香料、香蕉香料、芒果香料、苹果香料、葡萄香料、桃子香料、白葡萄香料、草莓香料、蓝莓香料、黑加仑香料、梅子香料、咖啡香料、焦糖香料、砂糖香料、蜂蜜香料、绿茶香料、红茶香料、乌龙茶香料、饮料香料、朗姆酒香料、苏打香料、可乐香料、咖喱香料、炖菜香料、香雅饭香料、汤香料、调味汁香料、酱汁香料、牛奶香料、芝士香料、黄油香料、酸奶香料、酸奶油香料、奶油香料、牛肉香料、猪肉香料、鸡肉香料、洋葱香料、生姜香料、大蒜香料、香辛料香料、香肠香料、清汤香料、酱菜香料、食醋香料、酱油香料、鱼香料、照烧香料、猪骨香料、拉面香料、泡菜香料、肉浓汁香料、中国香料等。
以下,利用实施例对本发明更详细地进行说明,但本发明并不限定于这些实施例。
实施例
以下的本实施例和比较例制造的油脂组合物是通过由10人的专门评味员的感官评价算出油脂感和适口性的评分的平均分而得的值进行了作用效果的验证。感官评价依照下述表1-1所示的基准。评价中的“1分”是完全未加入时(无添加)的评定。
另外,作为专门评味员挑选了能够把握预先在市售速食咖喱中添加了0.025%的试验1~7中制备的油脂组合物与试验1(未含有5种化合物)添加品的差异的评味员。
[表1-1]
油脂感增强评价结果 |
5分:非常地赋予了油脂感 |
4分:充分地赋予了油脂感 |
3分:赋予了油脂感 |
2分:稍微赋予了油脂感 |
1分:几乎没有感觉到油脂感 |
适口性评价结果 |
5分:非常良好(非常美味) |
4分:良好(美味) |
3分:整体上来说良好(整体上来说美味) |
2分:感觉到差异(感觉到少许美味) |
1分:没有变化(与无添加同等) |
0分:差(不好吃) |
[表1-2]
另外,在实验1、2和4中,实证通过采取本发明的油脂组合物的构成而得到的效果,在实验3中,在通过对动植物油脂进行处理而得到本发明的油脂组合物的情况下,实证通过实施(a)进行脂肪酶处理的工序、(b)以水分含量小于1.0质量%的方式进行脱水处理的工序、(c)进行80℃以上的加热处理的工序以及(d)进行过氧化物除去处理的工序全部而得到的效果。
<实验1>验证含有A成分的游离脂肪酸和B成分的不饱和醛的有用性的实验
准备游离棕榈酸(纯正化学(株)公司制,粉末状)、游离硬脂酸(纯正化学(株)公司制,粉末状)、游离油酸(东京化成工业(株)公司制,液体状)、2-辛烯醛(东京化成工业(株)公司制,液体状)、2-癸烯醛(东京化成工业(株)公司制,液体状)以及MCT(日清奥利友(株)公司制,液体状)。然后,以MCT为基体,以表2-1和表2-2所示的组成制作油脂组合物(表中,sum是指合计质量,单位为质量(g))。然后,使游离脂肪酸和不饱和醛的各浓度恒定,对A成分的游离脂肪酸和B成分的不饱和醛全部齐全的有用性进行研究。
[表2-1]
[表2-2]
[感官评价]
对市售速食咖喱各添加0.025质量%的实施例1、比较例1~12的组合物并由10名专门评味员实施感官评价。将结果示于下述表2-3。另外,将各专门评味员的评分示于表2-4和表2-5。根据表2-4和表2-5,可看出各评味员间的评价的程度大致相同。
[表2-3]
油脂感 | 适口性 | |
比较例1 | 2.5 | 2.3 |
比较例2 | 2.4 | 2.2 |
比较例3 | 2.7 | 2.8 |
比较例4 | 2.6 | 2.6 |
比较例5 | 2.5 | 2.4 |
比较例6 | 2.9 | 2.7 |
比较例7 | 2.3 | 2.4 |
实施例1 | 4.6 | 4.4 |
比较例8 | 2.2 | 2.1 |
比较例9 | 2.2 | 2.2 |
比较例10 | 2.1 | 2.2 |
比较例11 | 2.2 | 2.3 |
比较例12 | 2.3 | 2.7 |
[表2-4]
[表2-5]
根据本实验,显示含有A成分的游离脂肪酸和B成分的不饱和醛全部时,能够对食品赋予特异性高的油脂感。
<实验2>对设定A成分的游离脂肪酸和B成分的不饱和醛的含有比和比例的有用性进行研究的实验
对于游离棕榈酸、游离硬脂酸、游离油酸、2-辛烯醛、2-癸烯醛和MCT,与实验1同样地准备。
然后,以MCT为基体,以表3-1所示的组成制作油脂组合物(表中,sum是指合计质量,单位为质量(g))。然后,对B成分相对于A成分100质量份的比例和A成分相对于组合物的总质量的含量包含于本发明的范围的有用性进行研究。应予说明,表3-1中,比较例中的粗字体的数值为不满足本发明的要件的数值。
[表3-1]
[感官评价]
将市售芝士烩饭的材料用沸水加温溶解后,各添加0.025%的实施例2~6、比较例13~15的组合物并由10名专门评味员实施感官评价。将结果示于下述表3-2。另外,将各专门评味员的评分示于表3-3和表3-4。根据表3-3和表3-4,可以看出各评味员间的评价的程度大致相同。
[表3-2]
油脂感 | 适口性 | |
实施例2 | 4.3 | 4.4 |
实施例3 | 4.7 | 4.4 |
比较例13 | 2.7 | 0.8 |
实施例4 | 4.3 | 4.6 |
比较例14 | 2.8 | 1.9 |
实施例5 | 4.7 | 4.5 |
实施例6 | 4.3 | 4.2 |
比较例15 | 2.4 | 2.3 |
[表3-3]
[表3-4]
根据本实验,显示具有本发明的A成分的游离脂肪酸和B成分的不饱和醛的含有比和比例的油脂组合物能够对食品赋予特异性高的油脂感。
<实验3>对通过将动植物油脂实施(a)进行脂肪酶处理的工序、(b)以水分含量小于1.0质量%的方式进行脱水处理的工序、(c)进行80℃以上的加热处理的工序和(d)进行过氧化物除去处理的工序全部所带来的有用性进行研究的实验
对依照实施例101~113和比较例101~119而得到的最终生成物的感官评价,将其结果记载于表4~16,表中,注释栏示出具体的效果。
[实施例101]来自牛油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售牛油95.0g中加入4.95g的水,添加0.05g的Sumizyme RLS(新日本化学工业(株)公司制),在50℃搅拌20小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,冷却至50℃,通过离心分离而回收上清液,添加5%重量的芒硝(马居化成工业(株)公司制),实施脱水处理。脱水后,通过过滤而除去固体成分,得到77.2g的滤液。将滤液加热至120℃,一边通气7.7ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,对得到的加热处理物添加5.0%重量的活性白土,在50℃搅拌4小时。搅拌后,通过过滤而除去固体成分,得到57.9g的实施例101的最终生成物。
[实施例102]来自鸡油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售鸡油85.0g中加入14.5g的水,添加0.5g的Sumizyme MML-G(新日本化学工业(株)公司制),在50℃搅拌20小时而实施反应。反应后,在85℃实施30分钟加热失活。酶失活后,冷却至50℃,通过离心分离而回收上清液,添加2%重量的无水硫酸镁(NacalaiTesque(株)公司制),实施脱水处理。脱水后,通过过滤而除去固体成分,得到71.2g的滤液。将滤液加热至110℃,一边通气10.65ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,对得到的加热处理物添加2.5%重量的活性白土,在50℃搅拌4小时。搅拌后,通过过滤而除去固体成分,得到56.9g的实施例102的最终生成物。
[实施例103]来自猪油的油脂组合物(工序(b)→工序(c)→工序(a)→工序(b)→工序(d))
将调整水分含量至小于1.0%的市售猪油95.0g加热至120℃,一边通气9.5ml/分钟的空气一边搅拌3小时,停止加热处理。冷却至50℃,对得到的加热处理物加入4.95g的水,添加0.05g的Sumizyme RLS(新日本化学工业(株)公司制),搅拌20小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,在与实施例102相同的条件下进行脱水处理,脱水后,通过过滤而除去固体成分,得到85g的滤液。在与实施例102相同的条件下对滤液添加2.5%重量的活性白土,在50℃搅拌4小时。搅拌后,通过过滤而除去固体成分,得到68.4g的实施例103的最终生成物。
[实施例104]来自乳脂的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售无盐黄油90.0g中加入9.0g的水,添加1.0g的脂肪酶AY30SD(天野酶(株)公司制),在与实施例102相同的条件下进行反应,反应后,使酶失活,进行脱水处理,脱水后,通过过滤而除去固体成分,得到64.1g的滤液。将滤液加热至105℃,一边通气6.4ml/分钟的空气一边搅拌搅拌2小时,停止加热处理。冷却至50℃,对得到的加热处理物添加2.5%重量的活性白土,在50℃搅拌4小时。搅拌后,通过过滤而除去固体成分,得到52.8g的实施例104的最终生成物。
[实施例105]来自鳕鱼油的油脂组合物(脂肪酶反应物与加热反应物的混合)
在市售鳕鱼油85.0g中加入13.0g的水,添加2.0g的Sumizyme MML-G(新日本化学工业(株)公司制),在与实施例102相同的条件下进行反应,反应后,使酶失活,进行脱水处理,脱水后,通过过滤而除去固体成分,得到70.3g的作为脂肪酶反应物的滤液。另外,将调整水分含量至小于1.0%的市售鳕鱼油100g加热至120℃,一边通气10ml/分钟的空气一边搅拌2小时,停止加热处理。氮置换后,一边对得到的加热处理物通气10ml/分钟的氮一边搅拌搅拌2小时。冷却至27℃,得到92.5g的加热反应物。将上述滤液与加热反应物混合,得到162.8g的实施例105的最终生成物。
[实施例106]来自鲑鱼油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售鲑鱼油85.0g中加入14.99g的水,添加0.01g的脂肪酶DF15(天野酶(株)公司制),在37℃搅拌20小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,冷却至37℃,通过离心分离而回收上清液。将得到的回收物在与实施例102相同的条件下进行脱水处理,脱水后,通过过滤而除去固体成分,得到70.5g的滤液。将滤液加热至120℃,一边通气7ml/分钟的空气一边搅拌2小时,停止加热处理。氮置换后,一边对得到的加热处理物通气14ml/分钟的氮一边搅拌2小时。冷却至50℃,得到63.4g的实施例106的最终生成物。
[实施例107]来自棕榈油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售棕榈油85g中加入14.97g的水,添加0.03g的脂肪酶AY30G(天野酶(株)公司制),在50℃搅拌3小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,冷却至50℃,在50℃静置一夜。静置后,通过分液而回收上清液,将得到的回收物在与实施例101相同的条件下进行脱水处理,通过过滤而除去固体成分,得到57.8g的滤液。将滤液加热至105℃,一边通气11.4ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,对得到的加热处理物添加6.0重量%的活性白土,在50℃搅拌6小时。搅拌后,通过过滤而除去固体成分,得到41.6g的实施例107的最终生成物。
[实施例108]来自橄榄油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售橄榄油100.0g中加入300.0g的水和乳化剂0.2g,添加1.0g的脂肪酶MER(天野酶(株)公司制),在40℃搅拌20小时而实施反应。反应后,在85℃实施15分钟加热失活。酶失活后,冷却至40℃,通过离心分离而回收上清液。将得到的回收物在与实施例102相同的条件下进行脱水处理,脱水后、通过过滤而除去固体成分,得到79.2g的滤液。将滤液加热至120℃,一边通气7.9ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,将得到的加热处理物在与实施例101相同的条件下用活性白土进行处理,通过过滤而除去固体成分,得到58.9g的实施例108的最终生成物。
[实施例109]来自玉米油由来油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售玉米油95.0g中加入4.975g的水,添加0.025g的Sumizyme NLS(新日本化学工业(株)公司制),在与实施例106相同的条件下进行反应,反应后,使酶失活,进行脱水处理,脱水后,通过过滤而除去固体成分,得到78.7g的滤液。将滤液加热至120℃,一边通气7.8ml/分钟的空气一边搅拌2小时,停止加热处理。氮置换后,一边对得到的加热处理物通气15.6ml/分钟的氮一边搅拌2小时。冷却至50℃,得到70.1g的实施例109的最终生成物。
[实施例110]来自可可脂的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售可可脂85.0g中加入14.99g的水,添加0.01g的Sumizyme RLS(新日本化学工业(株)公司制),在50℃搅拌3小时而实施反应。反应后,在95℃实施60分钟加热失活。酶失活后,冷却至55℃,通过离心分离而回收上清液。将得到的回收物在与实施例102相同的条件下进行脱水处理,脱水后,通过过滤而除去固体成分,得到72.9g的滤液。将滤液加热至120℃,一边通气72ml/分钟的空气一边搅拌3小时,停止加热处理。冷却至55℃,将得到的加热处理物在与实施例102相同的条件下用活性白土进行处理,通过过滤而除去固体成分,得到58.1g的实施例110的最终生成物。
[实施例111]来自椰子油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售椰子油95.0g中加入4.85g的水,添加0.15g的脂肪酶AY30G(天野酶(株)公司制),在与实施例102相同的条件下进行反应,反应后,使酶失活,进行脱水处理,脱水后,通过过滤而除去固体成分,得到81.8g的滤液。将滤液加热至110℃,一边通气8.1ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,将得到的加热处理物在与实施例102相同的条件下用活性白土进行处理,通过过滤而除去固体成分,得到64.9g的实施例111的最终生成物。
[实施例112]来自菜籽油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售菜籽油95.0g中加入4.9g的水,添加0.1g的脂肪酶DF15(天野酶(株)公司制),在与实施例106相同的条件下进行反应,反应后,使酶失活,进行脱水处理,脱水后,通过过滤而除去固体成分,得到83.5g的滤液。将滤液加热至100℃,一边通气8.3ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,将得到的加热处理物在与实施例101相同的条件下用活性白土进行处理,通过过滤而除去固体成分,得到61.2g的实施例112的最终生成物。
[实施例113]来自咖啡油的油脂组合物(工序(a)→工序(b)→工序(c)→工序(d))
在市售咖啡油95.0g中加入4.93g的水,添加0.07g的脂肪酶DF15(天野酶(株)公司制),在与实施例106相同的条件下进行反应,反应后,使酶失活,进行脱水处理,脱水后,通过过滤而除去固体成分,得到75.3g的滤液。将滤液加热至100℃,一边通气37.6ml/分钟的空气一边搅拌2小时,停止加热处理。氮置换后,一边对得到的加热处理物通气37.6ml/分钟的氮一边搅拌2小时。冷却至50℃,得到67.2g的实施例113的最终生成物。
利用气相色谱仪装置(Agilent公司制)确认了在实施例101~113中得到的最终生成物中含有A成分的3种游离脂肪酸和B成分的不饱和醛全部。
[比较例101]来自牛油的油脂组合物
在市售牛油95.0g中加入4.95g的水,添加0.05g的Sumizyme RLS(新日本化学工业(株)公司制),在50℃搅拌20小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,冷却至50℃,通过离心分离而回收上清液,添加5%重量的芒硝(马居化成工业(株)公司制),实施脱水处理。脱水后,通过过滤而除去固体成分,得到77.2g的比较例101的最终生成物。
[比较例102]来自牛油的油脂组合物
将市售牛油100.0g加热至120℃,一边通气10ml/分钟的空气一边搅拌2小时,停止加热处理。冷却至50℃,对得到的加热处理物添加5.0重量%的活性白土,在50℃搅拌4小时。搅拌后,通过过滤而除去固体成分,得到79.5g的比较例102的最终生成物。
[比较例103]来自鸡油的油脂组合物
在市售鸡油85.0g中加入14.5g的水,添加0.5g的Sumizyme MML-G(新日本化学工业(株)公司制),在50℃搅拌20小时而实施反应。反应后,在85℃实施30分钟加热失活。酶失活后,冷却至50℃,通过离心分离而回收上清液,添加2%重量的无水硫酸镁(NacalaiTesque(株)公司制),实施脱水处理。脱水后,通过过滤而除去固体成分,得到71.2g的比较例103的最终生成物。
[比较例104]来自鸡油的油脂组合物
在市售猪油50.0g中加入49.5g的0.05M磷酸缓冲液,添加0.5g的脂肪酶AY30G(天野酶(株)公司制),在50℃搅拌8小时而实施反应。反应后,在85℃实施30分钟加热失活。酶失活后、加热至150℃,一边通气1000ml/分钟的空气一边搅拌1小时,停止加热处理,得到89.6g的比较例104的最终生成物。
[比较例105]来自猪油的油脂组合物
在市售猪油95.0g中加入4.95g的水,添加0.05g的Sumizyme RLS(新日本化学工业(株)公司制),在50℃搅拌20小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,通过与比较例103相同的操作进行脱水处理而除去固体成分,得到85.0g的比较例105的最终生成物。
[比较例106]来自猪油的油脂组合物
将市售猪油100.0g加热至120℃,一边通气10ml/分钟的空气一边搅拌3小时,停止加热处理。冷却至50℃,对得到的加热处理物添加2.5重量%的活性白土,在50℃搅拌4小时。搅拌后,通过过滤而除去固体成分,得到80.9g的比较例106的最终生成物。
[比较例107]来自乳脂的油脂组合物
代替市售鸡油,在市售无盐黄油90.0g中加入9.0g的水,代替添加Sumizyme MML-G,添加1.0g的脂肪酶AY30SD(天野酶(株)公司制),除此以外,通过与比较例103相同的操作进行处理,得到64.1g的比较例107的最终生成物。
[比较例108]乳脂由来油脂组合物
将预先调整至水分含量小于1.0%的市售无盐黄油100.0g加热至105℃,一边通气10ml/分钟的空气一边搅拌2小时,停止加热处理。冷却后,将得到的加热处理物通过与比较例106相同的操作进行脱水处理而除去固体成分,得到82.4g的比较例108的最终生成物。
[比较例109]来自鳕鱼油的油脂组合物
代替市售鸡油,在市售鳕鱼油85.0g中加入13.0g的水,代替添加Sumizyme MML-G,添加2.0g的Sumizyme MML-G(新日本化学工业(株)公司制),除此以外,通过与比较例103相同的操作进行处理,得到70.3g的比较例109的最终生成物。
[比较例110]来自鲑鱼油的油脂组合物
在市售鲑鱼油85.0g中加入14.99g的水,添加0.01g的脂肪酶DF15(天野酶(株)公司制),在37℃搅拌20小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,冷却至37℃,通过离心分离而回收上清液。将得到的回收物通过与比较例103相同的操作进行脱水处理而除去固体成分,得到70.5g的比较例110的最终生成物。
[比较例111]棕榈油由来油脂组合物
在市售棕榈油85.0g中加入14.97g的水,添加0.03g的脂肪酶AY30G(天野酶(株)公司制),在50℃搅拌3小时而实施反应。反应后,在85℃实施60分钟加热失活。酶失活后,冷却至50℃,在50℃静置一夜。静置后,通过分液而回收上清液,将得到的回收物进行与比较例101相同的脱水处理而除去固体成分,得到57.8g的比较例111的最终生成物。
[比较例112]来自橄榄油的油脂组合物
在市售橄榄油100.0g中加入300.0g的水和乳化剂0.2g,添加1.0g的脂肪酶MER(天野酶(株)公司制),在40℃搅拌20小时而实施反应。反应后,在85℃实施15分钟加热失活。酶失活后,冷却至40℃,通过离心分离而回收上清液。将得到的回收物通过与比较例101相同的操作进行脱水处理而除去固体成分,得到79.2g的比较例112的最终生成物。
[比较例113]来自玉米油的油脂组合物
代替市售鲑鱼油,在市售玉米油95.0g中加入4.975g的水,代替添加脂肪酶DF15,添加0.025g的Sumizyme NLS(新日本化学工业(株)公司制),除此以外,通过与比较例110相同的操作进行处理,得到78.7g的比较例113的最终生成物。
[比较例114]来自玉米油的油脂组合物
将市售玉米油100.0g加热至120℃,一边通气10ml/分钟的空气一边搅拌2小时,停止加热处理。氮置换后,一边对得到的加热处理物通气20ml/分钟的氮一边搅拌2小时。冷却至50℃,得到86.8g的比较例114的最终生成物。
[比较例115]来自可可脂的油脂组合物
在市售可可脂85.0g中加入14.99g的水,添加0.01g的Sumizyme RLS(新日本化学工业(株)公司制),在50℃搅拌3小时而实施反应。反应后,在95℃实施60分钟加热失活。酶失活后,冷却至55℃,通过离心分离而回收上清液。将得到的回收物通过与比较例103相同的操作进行脱水处理而除去固体成分,得到72.9g的比较例115的最终生成物。
[比较例116]来自可可脂的油脂组合物
将市售可可脂100.0g加热至120℃,一边通气100ml/分钟的空气一边搅拌3小时,停止加热处理。冷却至55℃,将得到的加热处理物通过与比较例106相同的操作进行脱水处理而除去固体成分,得到79.2g的比较例116的最终生成物。
[比较例117]来自椰子油的油脂组合物
代替市售鸡油,在市售椰子油95.0g中加入4.85g的水,代替添加Sumizyme MML-G,添加0.15g的脂肪酶AY30G(天野酶(株)公司制),除此以外,通过与比较例103相同的操作进行处理,得到81.8g的比较例117的最终生成物。
[比较例118]来自菜籽油的油脂组合物
代替市售鲑鱼油,在市售菜籽油95.0g中添加4.9g的水,添加0.1g的脂肪酶DF15(天野酶(株)公司制),除去以外,通过与比较例110相同的操作进行处理,得到83.5g的比较例118的最终生成物。
[比较例119]来自咖啡油的油脂组合物
代替市售鲑鱼油,在市售咖啡油95.0g中加入4.93g的水,添加0.07g的脂肪酶DF15(天野酶(株)公司制),除此以外,通过与比较例110相同的操作进行处理,得到75.3g的比较例119的最终生成物。
实施例101~113和比较例101~119中得到的最终生成物的A成分和B成分的含量使用气相色谱仪装置(Agilent公司制)进行确认。另外,水分含量通过使用卡尔费休水分测定装置(Metrohm公司制)的卡尔费休测定法来确认。
[感官评价1]
对市售牛肉烩饭各添加0.025%的实施例101、比较例101、102和市售牛油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表4]
A成分=游离脂肪酸 B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价2]
对市售鸡肉汤粉末(颗粒型)5g加入80℃的热水300g,在充分混合而得的热水中各添加0.025%的实施例102、比较例103、104和市售鸡油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表5]
A成分=游离脂肪酸 B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
[感官评价3]
对市售速食咖喱各添加0.05%的实施例103、比较例105、106和市售猪油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表6]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价4]
对市售乳冰各添加0.025%的实施例104、比较例107、108和市售乳脂(未处理(对照)),依照常规方法制备乳冰。由10名专门评味员实施感官评价。将结果示于以下。
【表7】
A成分=游离脂防酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价5]
对市售方便面(海味)各添加0.01%的实施例105、比较例109和市售鳕鱼油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表8]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
[感官评价6]
对市售鲑鱼奶油煮用酱汁各添加0.05%的实施例106、比较例110和市售鲑鱼油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表9]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价7]
对市售蒸煮奶油炖菜各添加0.025%的实施例107、比较例111和市售棕榈油(未处理(对照)),由10名专门评味员实施感官评价。
将结果示于以下。
[表10]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价8]
对市售生鱼片酱汁各添加0.025%的实施例108、比较例112和市售橄榄油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表11]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
[感官评价9]
对市售玉米浓汤各添加0.025%的实施例109、比较例113、114和市售玉米油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表12]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:A成分、B成分由于n.d.(=未检测出),因此是无
[感官评价10]
对市售摩卡咖啡各添加0.05%的实施例110、比较例115、116和市售可可脂(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表13]
A成分=游离脂肪酸、B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:A成分、B成分由于n.d.(=未检测出),因此是无
[感官评价11]
将市售切片芝士在50℃加温熔化后,各添加0.025%的实施例111、比较例117和市售椰子油(未处理(对照)),依照常规方法制备切片芝士。
由10名专门评味员实施感官评价。将结果示于以下。
[表14]
A成分=游离脂肪酸 B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价12]
对市售蛋黄酱(Calorie half)各添加0.025%的实施例112、比较例118和市售菜籽油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表15]
A成分=游离脂肪酸 B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
[感官评价13]
对市售速溶咖啡(颗粒型)2g加入95℃的热水140g,在充分混合的热水中各添加0.05%的实施例113、比较例119和市售咖啡油(未处理(对照)),由10名专门评味员实施感官评价。将结果示于以下。
[表16]
A成分=游离脂肪酸 B成分=不饱和醛
油脂感增强评价得分 最高5.0、最低1.0
适口性评价得分 最高5.0、最低0.0
*1:B成分由于n.d.(=未检测出),因此是无
<实验4>对全部以特定的比率和比例含有A成分的游离脂肪酸和B成分的不饱和醛的有用性进行研究的实验
对于游离棕榈酸、游离硬脂酸、游离油酸、2-辛烯醛、2-癸烯醛和MCT,与实验1同样地准备。
然后,以MCT为基体,以表17-1和表17-2所示的组成制作油脂组合物(表中,sum是指合计质量,单位为质量(g))。然后,对B成分相对于A成分100质量份的比例和A成分相对于组合物的总质量的含量包含于本发明的范围的有用性进行研究。应予说明,在本实验中,关于5种成分的平衡,由实验3的各种实施例中的组合物的含有浓度的平均值算出。
[表17-1]
[表17-2]
[感官评价]
对市售蒸煮意大利面酱汁各添加0.025%的实施例A~D、比较例A~J的组合物,由10名专门评味员实施感官评价。将结果示于以下。
[表17-3]
油脂感 | 适口性 | |
实施例A | 4.7 | 4.5 |
比较例A | 2.7 | 2.9 |
比较例B | 2.3 | 2.2 |
比较例C | 2.8 | 2.8 |
比较例D | 2.6 | 2.8 |
比较例E | 2.5 | 2.6 |
比较例F | 2.8 | 2.8 |
比较例G | 2.6 | 2.8 |
比较例H | 2.4 | 2.6 |
实施例B | 4.3 | 4.5 |
实施例C | 4.4 | 4.6 |
比较例I | 2.8 | 2.2 |
实施例D | 4.2 | 4.3 |
比较例J | 2.5 | 2.5 |
根据本实验,显示具有本发明的A成分的游离脂肪酸和B成分的不饱和醛的含有比和比例的油脂组合物(与通过本发明的制造方法而得到的油脂组合物所具有的比率和比例对应)能够对食品赋予特异性高的油脂感。
产业上的可利用性
本发明可以提供能够以更自然且适度的强度对饮食品赋予油脂感或者能够在饮食品中增强或改善该油脂感的、可作为油脂感赋予原材料使用的新型的油脂组合物及其新型的制造方法。
Claims (10)
1.一种油脂组合物,是水分含量小于1.0质量%且含有以下的A成分和B成分的油脂组合物,
A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸;
B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛,
并且,相对于A成分100质量份,含有0.002~0.2质量份的B成分,
相对于所述组合物的总质量,含有8.5质量%以上的A成分。
2.根据权利要求1所述的油脂组合物,其中,含有动植物油脂或来自脂肪酸衍生物的油脂。
3.根据权利要求2所述的油脂组合物,其中,动植物油脂为选自牛油、猪油、鸡油、羊油、乳脂、橄榄油、棕榈油、菜籽油、玉米油、椰子油、可可脂、咖啡油、鳕鱼油、鲑鱼油、鲣鱼油、沙丁鱼油、金枪鱼油中的至少一种。
4.一种油脂组合物的制造方法,包括对动植物油脂进行如下工序:
(a)进行脂肪酶处理的工序,
(b)以水分含量小于1.0质量%的方式进行脱水处理的工序,以及
(c)进行80℃以上的加热处理的工序;
并且,在工序(c)之前进行工序(b),
而且,在工序(c)之后可以包括(d)进行过氧化物除去处理的工序。
5.一种油脂组合物的制造方法,包括如下工序:
将动植物油脂进行脂肪酶处理而得到脂肪酶反应物的工序,
将动植物油脂脱水处理至水分含量小于1.0质量%后加热到80℃以上而得到加热反应物的工序,以及
将脂肪酶反应物和加热反应物合并的工序;
所述加热反应物在加热处理后也可以进一步接受过氧化物除去处理。
6.根据权利要求4或5所述的油脂组合物的制造方法,其中,动植物油脂为选自牛油、猪油、鸡油、羊油、乳脂、橄榄油、棕榈油、菜籽油、玉米油、椰子油、可可脂、咖啡油、鳕鱼油、鲑鱼油、鲣鱼油、沙丁鱼油、金枪鱼油中的至少一种。
7.根据权利要求4~6中任一项所述的油脂组合物的制造方法,其中,
所述油脂组合物含有以下的A成分和B成分,
A成分:由游离棕榈酸、游离油酸和游离硬脂酸构成的3种游离脂肪酸;以及
B成分:由2-癸烯醛和2-辛烯醛构成的2种不饱和醛,
并且,相对于A成分100质量份,含有0.002~0.2质量份的B成分,
相对于组合物的总质量,含有8.5质量%以上的A成分。
8.一种油脂组合物,是通过权利要求4~7中任一项所述的方法而得到的。
9.一种香料组合物,含有权利要求1~3和8中任一项所述的油脂组合物。
10.一种饮食品,含有权利要求1~3和8中任一项所述的油脂组合物或权利要求9所述的香料组合物。
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WO2023108537A1 (en) * | 2021-12-16 | 2023-06-22 | Cargill, Incorporated | A palm oil based shortening composition with enhanced flavor and a method of making the same |
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US20200253253A1 (en) * | 2019-02-13 | 2020-08-13 | Pet Food Solutions, LLC | Refined poultry fat product and uses thereof |
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WO2021201210A1 (ja) * | 2020-04-02 | 2021-10-07 | 味の素株式会社 | 油脂含有食品を改質する方法 |
KR102240450B1 (ko) * | 2020-04-16 | 2021-04-15 | 주식회사 인스푸드코리아 | 혼합 튀김유의 제조방법 및 이에 의해 제조된 혼합 튀김유 |
JPWO2022131094A1 (zh) * | 2020-12-17 | 2022-06-23 | ||
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