JP2021132616A - Method for producing oil/fat composition, and oil/fat composition and edible additive containing the same - Google Patents

Abstract

To provide a method for producing an oil/fat composition that can suppress the addition of foreign taste to food/beverage and enhance the flavor and richness of food/beverage, and to provide an oil/fat composition produced by the production method, and an edible additive containing the same.SOLUTION: The method for producing oil/fat composition includes heating while pressurizing an edible oil/fat-containing oil/fat raw material, and in which the peroxide value of the oil/fat raw material is adjusted in the range of 1.0 to 3.3 meq/kg during the heating or after the heating.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing an oil / fat composition, and an oil / fat composition and an edible additive containing the same.

In recent years, consumer demand for food and drink has tended to be diversified and sophisticated. For example, from a health consciousness, there is a strong demand for reducing the fat content in foods and drinks. However, it is known that fats and oils have a function of strengthening the flavor and richness of foods and drinks, and that simply reducing the fats and oils in foods and drinks reduces the flavor and richness of foods and drinks.

Further, for example, a strong rich taste may be required for food and drink. It is known that fats and oils are used in the production of foods and drinks as a method of imparting richness to foods and drinks. There was a limit to the degree.

Therefore, conventionally, processed fats and oils such as oxidized fats and oils and flavored fats and oils have been proposed as materials capable of raising the specific flavor of raw materials for foods and drinks and improving the flavor and richness. For example, Patent Document 1 proposes a sweetness and / or saltiness enhancer containing an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. Further, for example, in Patent Document 2, a flavoring material is added to animal and vegetable oils and fats without a step of 100 ° C. or higher, and this is placed in a sealed container having an internal pressure (gauge pressure) of 0.1 to 15 MPa. A method for producing a flavor oil has been proposed, which comprises holding the oil for 1 to 60 minutes and then collecting the oil. Further, for example, in Patent Document 3, the water content in the reaction system before starting the temperature rise to the reaction temperature is 1.5% by mass or less, and the oil and fat are heated to 70 to 130 ° C. in the presence of cheese powder. , A method for producing a flavor oil having a charred cheese flavor, which is characterized by removing solids after the reaction, has been proposed.

International Publication No. 2018/0379226 JP-A-2009-268430 Japanese Patent No. 6590094

Although it is possible to improve the flavor and richness of foods and drinks by using the above-mentioned flavor improving agents, there are also the following problems.

In the oxidized fats and oils as in Patent Document 1, since the fats and oils that are extremely oxidized are contained in the food and drink, it is difficult to balance the enhancement of the flavor and the suppression of the unpleasant taste. Therefore, when an attempt is made to sufficiently enhance the flavor of food and drink using oxidized fats and oils, an offensive taste derived from the oxidized fats and oils may become apparent.

Further, the production of flavor oils as in Patent Document 2 and Patent Document 3 involves a production process in which an edible material having a characteristic flavor and oils and fats are mixed and the flavor is transferred from the edible material to the oils and fats. However, in such a process, it is necessary to remove the edible material by filtration or the like, and the manufacturing process tends to be complicated. In addition, the flavor of the flavor oil obtained by the selected edible material is limited, and it is necessary to use the flavor oil properly depending on the food or drink, so that the versatility is poor from the viewpoint of imparting richness.

Therefore, it is preferable to have a flavor and richness enhancer that suppresses the addition of unpleasant taste and can be used for general purposes.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing an oil / fat composition capable of suppressing the addition of an unpleasant taste to foods and drinks and enhancing the flavor and richness of foods and drinks. do. Another object of the present invention is to provide an oil / fat composition produced by the above production method and an edible additive containing the same.

The above problem was solved by heating the fat and oil while pressurizing the fat and oil, and further adjusting the peroxide value of the fat and oil to a specific range. Specifically, the above problem was solved by the following means <1>, preferably by the means after <2>.

<1>
Including heating while pressurizing a fat and oil raw material containing edible fat and oil, adjusting the peroxide value of the fat and oil raw material to the range of 1.0 to 3.3 meq / kg during or after the heating. A method for producing an oil / fat composition, which comprises.
<2>
The production method according to <1>, wherein the content of edible fats and oils in the fats and oils raw material is 90 to 100% by mass.
<3>
The production method according to <1> or <2>, wherein the amount of pressurization at the time of pressurization is 0.05 to 0.22 MPa with respect to atmospheric pressure.
<4>
The amount of heat treatment during the above heating is 4000 to 23000 ° C./minute.
The production method according to any one of <1> to <3>, wherein the heat treatment amount is an integral value of [heating temperature (° C.)-Room temperature (° C.) of the fat and oil raw material] and the heating time (minutes).
<5>
The production method according to any one of <1> to <4>, wherein the heating temperature is maintained in the range of 105 to 135 ° C. during the heating.
<6>
The production method according to <5>, wherein the holding time for holding the heating temperature is 0.25 to 3.75 hours.
<7>
The production method according to any one of <1> to <6>, wherein the heating rate at the time of heating is 1 to 20 ° C./min.
<8>
The production method according to any one of <1> to <7>, wherein the temperature lowering rate during heating is 1 to 40 ° C./min.
<9>
The production method according to any one of <1> to <8>, wherein the peroxide value of the fat or oil raw material is 1.0 meq / kg or less.
<10>
The production method according to any one of <1> to <9>, wherein the heating is performed under low oxygen.
<11>
The production method according to any one of <1> to <10>, wherein the fat and oil raw material contains an antioxidant.
<12>
The edible fats and oils are rice oil, sesame oil, olive oil, beef tallow, lard, milk fat and cocoa butter, which are animal and vegetable fats and oils, processed fats and oils obtained by modifying the animal and vegetable fats and oils, or animal and vegetable fats and oils and the processed fats and oils. The production method according to any one of <1> to <11>, which comprises a mixed fat and oil.
<13>
The production method according to any one of <1> to <12>, wherein the above adjustment of the peroxide value is carried out at the time of the above heating.
<14>
An oil / fat composition produced by the production method according to any one of <1> to <13>.
<15>
An edible additive containing the oil / fat composition according to <14>.

According to the method for producing an oil / fat composition of the present invention, an oil / fat composition capable of suppressing the addition of an unpleasant taste to a food or drink and enhancing the flavor and richness of the food or drink can be obtained. In addition, the oil and fat composition of the present invention can enhance the flavor and richness of foods and drinks while suppressing the addition of unpleasant tastes to foods and drinks.

It is a graph which shows the example of temperature control and pressure control.

Hereinafter, preferred embodiments of the present invention will be described. Each component will be described based on this preferred embodiment for convenience, but the invention is not limited to such embodiments.

<Fat composition>
First, the oil and fat composition produced by the production method of the present invention will be described. The fat and oil composition of the present invention heats a fat and oil raw material containing edible fat and oil while pressurizing, and further increases the peroxide value of the fat and oil raw material to 1.0 to 3.3 meq / kg during or after the heating. It is obtained by adjusting to the range of. In addition, heating while pressurizing is also referred to as "pressurized heating", and a processed product obtained by pressurizing and heating a raw material is also referred to as "pressurized heated product".

By adding the pressurized heated product, which is the oil and fat composition of the present invention as described above, to the food and drink, it is possible to enhance the flavor and richness of the food and drink while suppressing the addition of an offensive taste to the food and drink. ..

In the present invention and the present specification, "edible fats and oils" are free regardless of the types of animal fats and oils, vegetable fats and oils, and processed fats and oils obtained by processing those fats and oils by hydrogenation or the like. Refers to any edible oil or fat containing fatty acids, glycerin, monoglyceride, diglyceride, triglyceride and the like. In the present invention and the present specification, animal fats and oils and vegetable fats and oils may be collectively referred to as "animal and vegetable fats and oils".

In light of common general knowledge, the above-mentioned pressurized heating product contains components derived from fats and oils (for example, free fatty acids, glycerin, monoglyceride, diglyceride, triglyceride, etc.) and components secondarily produced by heating under pressure (for example, free fatty acids, glycerin, monoglyceride, diglyceride, triglyceride, etc.). For example, it is presumed to be a mixture of organic acids, hydrocarbons, alcohols, aldehydes, esters, sulfur-containing compounds, ketones, fatty acids, fatty acid esters, aromatic compounds, lactones, etc.). It is enormous to clarify the structure or characteristics necessary for solving the problems of the present invention for a pressurized heated product having such a wide variety of component compositions, and to directly specify the present invention by the structure or characteristics. Expected to be time consuming and costly, impractical. Therefore, it is reasonable to specify the pressurized heated product of the present invention by the production method thereof.

The peroxide value of the pressurized heated product of the present invention is 1.0 to 3.3 meq / kg. When the peroxide value is 1.0 meq / kg or more, the flavor and richness of the food or drink containing the pressurized heated product of the present invention can be easily enhanced. Further, when the peroxide value is 3.3 meq / kg or less, it becomes easy to satisfactorily suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention. The peroxide value of the pressurized heated product is more preferably 1.2 meq / kg or more, further preferably 1.5 meq / kg or more, from the viewpoint of further enhancing the flavor and richness of the food and drink. It is particularly preferable that it is 1.8 meq / kg or more. Further, the peroxide value of the pressurized heated product is more preferably 3.0 meq / kg or less, and further preferably 2.8 meq / kg or less, from the viewpoint of further suppressing the addition of an unpleasant taste to foods and drinks. It is preferably 2.6 meq / kg or less, and particularly preferably 2.6 meq / kg or less.

The peroxide value of a material can be measured by a conventional method, for example, by the method shown in "Standard Oil and Fat Analysis Test Method 2.5.2-2013" established by the Japan Oil Chemists' Society.

The acid value of the pressurized heated product of the present invention is preferably 0.5 mgKOH / g or less. When the acid value is in the above range, it becomes easier to suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention. Further, the acid value of the pressurized heated product is more preferably 0.3 mgKOH / g or less from the viewpoint of further suppressing the addition of an unpleasant taste to the food and drink and further enhancing the flavor and richness of the food and drink. It is more preferably 0.2 mgKOH / g or less. The lower limit of the acid value of the pressurized heated product is not particularly limited, and is, for example, 0.00 mgKOH / g or more.

The acid value of the material can be measured by a conventional method, for example, by the method shown in "Standard Oil and Fat Analysis Test Method 23.1-2013" established by the Japan Oil Chemists' Society.

The form of the pressurized heated product of the present invention is usually determined by the type of the fat and oil raw material, and may be in a liquid state, a solid state, or a mixed state thereof.

<Manufacturing method of oil and fat composition>
As described above, the method for producing an oil / fat composition of the present invention includes heating the oil / fat raw material containing edible oil / fat while pressurizing, and sets the peroxide value of the oil / fat raw material to 1 during or after the heating. Includes adjusting to the range of .0 to 3.3 meq / kg.

<< Oil and fat raw materials >>
The fat and oil raw material includes edible fat and oil, and may also contain other materials if necessary.

The peroxide value of the fat and oil raw material before heating is preferably 1.0 meq / kg or less. When the peroxide value of the fat or oil raw material is 1.0 meq / kg or less, it becomes easier to suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention, and the flavor and richness of the food or drink can be improved. It will be easier to increase. The peroxide value of the fat and oil raw material is more preferably 0.9 meq / kg or less, and further preferably 0.8 meq / kg or less. The lower limit of the peroxide value of the fat and oil raw material is not particularly limited, and is, for example, 0.0 meq / kg or more.

The acid value of the fat and oil raw material before heating is preferably 0.5 mgKOH / g or less. When the acid value of the fat and oil raw material is 0.5 mgKOH / g or less, it becomes easier to suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention, and the flavor and richness of the food or drink are further enhanced. It becomes easy to increase. The acid value of the fat and oil raw material is more preferably 0.2 mgKOH / g or less, and further preferably 0.1 mgKOH / g or less. The lower limit of the acid value of the fat and oil raw material is not particularly limited, and is, for example, 0.0 mgKOH / g or more.

The edible fats and oils are not particularly limited, and any edible fats and oils can be used as described above. For example, edible oils and fats include soybean oil, rapeseed oil (including canola oil and hyelsin rapeseed oil), palm oil, palm kernel oil, sunflower oil (including hyoleic sunflower oil), corn oil, cottonseed oil, olive oil, etc. Fallen flower oil, rice oil, sesame oil, red flower oil (including high oleic red flower oil, etc.), capoc oil, evening primrose oil, mustard oil, palm oil, mango kernel oil, cacao fat, shea fat, monkey fat, iripe fat, milk fat, At least one animal and vegetable oil such as beef oil, pork oil, sheep oil, fish oil and whale oil. Further, the edible fat or oil may be a processed fat or oil obtained by modifying such an animal or vegetable fat or oil, or a mixed fat or oil of the animal or vegetable fat or oil as described above. The "modification treatment" refers to a treatment capable of physically or chemically reforming fats and oils, and is not particularly limited, but is at least one kind of treatment such as hydrogenation, fractionation and transesterification. When the edible fat and oil contains a solid fat and oil at room temperature (for example, 23 to 25 ° C.), it is preferable to sufficiently dissolve and mix the entire edible fat and oil before pressurizing and heating.

In addition, the content of lauric acid (C12: 0 fatty acid) is preferably in the constituent fatty acid composition of edible fats and oils from the viewpoint of making it easier to suppress the addition of an offensive taste to foods and drinks containing the pressurized heated product of the present invention. It is 40% by mass or less. The upper limit of this content is more preferably 35% by mass or less, still more preferably 30% by mass or less. The lower limit of this content is not particularly limited, and is, for example, 0% by mass or more. In the description such as "C12: 0" of fatty acid, the left side represents the number of carbon atoms in the fatty acid, and the right side represents the number of double bonds. Therefore, in the present invention, it is preferable not to use animal and vegetable fats and oils containing a large amount of lauric acid in the constituent fatty acid composition as edible fats and oils as raw materials. Alternatively, when such fats and oils are used, they are mixed with other animal and vegetable fats and oils or reformed so that the content of lauric acid in the whole edible fats and oils is 40% by mass or less. It is preferable to adjust the constituent fatty acid composition. Examples of animal and vegetable fats and oils containing a large amount of lauric acid in the constituent fatty acid composition include coconut oil and palm kernel oil, and processed fats and oils obtained by modifying these fats and oils.

The composition fatty acid composition of fats and oils and the content of each component can be measured by a conventional method. For example, "Standard fats and oils analysis test method 2.4.2.3-2013" and "Standard fats and oils analysis test method 2." It can be measured by the capillary gas chromatograph method with reference to "4.4.3-2013".

In particular, in the production method of the present invention, it is preferable to use an edible oil or fat as a raw material, which has a good flavor when eaten in a liquid state by being in a liquid state or by being appropriately melted. As a result, it becomes easier to suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention, and it becomes easier to enhance the flavor and richness of the food or drink. Examples of such fats and oils include rice oil, sesame oil, olive oil, beef tallow, lard, milk fat and cocoa butter, processed fats and oils obtained by modifying the animal and vegetable fats and oils, and the above-mentioned fats and oils. Examples thereof include animal and vegetable fats and oils and mixed fats and oils of the above processed fats and oils.

The peroxide value of edible oils and fats before heating is preferably 1.0 meq / kg or less. When the peroxide value of the edible fat is 1.0 meq / kg or less, it becomes easier to suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention, and the flavor and richness of the food or drink can be improved. It will be easier to increase. The peroxide value of edible fats and oils is more preferably 0.9 meq / kg or less, and further preferably 0.8 meq / kg or less. Generally, the peroxide value of edible fats and oils after refining is about 0.1 to 1.0 meq / kg.

The acid value of edible oils and fats before heating is preferably 0.5 mgKOH / g or less. When the acid value of the edible oil or fat is 0.5 mgKOH / g or less, it becomes easier to suppress the addition of an unpleasant taste to the food or drink containing the pressurized heated product of the present invention, and the flavor and richness of the food or drink are further enhanced. It becomes easy to increase. The acid value of edible oils and fats is more preferably 0.2 mgKOH / g or less, and even more preferably 0.1 mgKOH / g or less. Generally, the acid value of edible fats and oils after purification is about 0.1 mgKOH / g or less.

The content of edible fats and oils in the fats and oils raw material is not particularly limited, but is preferably 90 to 100% by mass or 95 to 100% by mass. As a result, the addition of an unpleasant taste to foods and drinks is particularly suppressed, and the versatility of the effect of enhancing the flavor and richness of fats and oils can be further enhanced. From the viewpoint of further enhancing the versatility of the enhancing effect, the content of the edible fat and oil in the fat and oil raw material is more preferably 96% by mass or more, and further preferably 97% by mass or more. In particular, in the production method of the present invention, it is preferable that the content of the edible fat and oil in the fat and oil raw material is 100% by mass, that is, only the edible fat and oil is pressurized and heated. However, the content of edible fats and oils may be 99.9% by mass or less, 99.5% by mass or less, or 99% by mass or less. The edible oils and fats may be used alone or in combination of two or more. When used in combination of two or more, it is preferable that their total content is in the above range.

In the production method of the present invention, the fat and oil raw material preferably contains an edible antioxidant in addition to the edible fat and oil. As a result, the peroxide value of the pressurized heated product of the present invention can be easily adjusted to the above-mentioned predetermined range, and in some cases, the acid value can be easily adjusted to the above-mentioned predetermined range. The antioxidant is not particularly limited, and known materials can be used. Antioxidants include, for example, Vitamin E, Vitamin C, rosemary extract and tea extract. The content of the antioxidant is not particularly limited, but is preferably 0.01 to 0.1 parts by mass with respect to 100 parts by mass of edible fats and oils. From the viewpoint of facilitating the adjustment of the peroxide value and / or the acid value, the content of the antioxidant is more preferably 0.02 parts by mass or more, further preferably 0.03 parts by mass or more. .. From the same viewpoint, the content of the antioxidant is more preferably 0.07 parts by mass or less, and further preferably 0.05 parts by mass or less. The antioxidant may be used alone or in combination of two or more. When used in combination of two or more, it is preferable that their total content is in the above range.

According to the production method of the present invention, the flavor and richness of foods and drinks can be enhanced without heating together with the edible material for flavoring. Therefore, other than the edible oils and fats and the antioxidants. The total content of the edible material in the fat and oil raw material can be 1% by mass or less. As a result, the addition of an unpleasant taste to foods and drinks is particularly suppressed, and the versatility of the effect of enhancing the flavor and richness of fats and oils can be further enhanced. Further, the step of removing the edible material heated together, such as the filtration step performed in the conventional production of the flavor enhancer, becomes unnecessary, and the fat and oil composition can be efficiently produced. When the fat and oil raw material contains such an edible material, the total content of such an edible material in the fat and oil raw material is more preferably 0.5% by mass or less, and more preferably 0.1% by mass or less (as such). It is more preferable that it contains substantially no edible material).

Examples of edible materials other than edible oils and fats and antioxidants include the following materials.
・ Water and emulsifier.
-Salt seasonings such as salt and potassium chloride.
-Acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid.
・ Sugars and sugar alcohols.
・ Milk and dairy products.
・ Sweeteners such as stevia and aspartame.
-Colorants such as β-carotene, caramel, and red yeast rice pigment.
-Antioxidants such as tocopherol and tea extract.
-Plant proteins such as wheat protein and soy protein.
・ Eggs and various processed egg products.
・ Guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC (carboxymethyl cellulose), methyl cellulose, agar, glucomannan, gelatin, starch, chemical engineering Thickening stabilizer such as starch.
-Enzymes such as amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbic acid oxidase, sulfideryl oxidase, hexose oxidase, glucose oxidase.
・ Alcoholic beverages such as raw alcohol (edible ethanol, etc.), distilled liquor (shochu, whiskey, vodka, brandy, etc.), brewed liquor (wine, sake, beer, etc.), and various liqueurs.
-Other food additives such as flavoring agents, seasonings, amino acids, pH regulators, food preservatives, and shelf life improvers.
-Other edible ingredients such as fruits, juices, coffee, black tea, green tea, nut paste, fragrances, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meats and seafood.

In particular, the water content in the fat and oil raw material is preferably less than 1% by mass, more preferably 0.5% by mass or less, and 0.1% by mass or less (substantially no water is contained). Is even more preferable. By reducing the water content in the fat and oil raw material, it is possible to prevent the glyceride from being hydrolyzed during pressurization and heating. When water is present in the fat and oil raw material, it is preferable to remove the water from the fat and oil raw material before pressurizing and heating. Moisture can be removed by, for example, a method of heating fats and oils while degassing under reduced pressure (for example, 90 to 110 ° C.), a centrifugal separation method, and an adsorption dehydration method using an oil-water separation filter (coalesser, filter medium, etc.). can. The water content in the material can be measured by a conventional method, for example, by the method shown in "Standard Oil and Fat Analysis Test Method 2.1.3.4-2013" established by the Japan Oil Chemists' Society.

<< Pressurized heating >>
In the production method of the present invention, the heating conditions are appropriately adjusted according to the pressurizing conditions and the degree of the desired effect. For example, the heating temperature during heat retention is preferably 105 to 135 ° C. When the heating temperature is 105 ° C. or higher, it becomes easy to adjust with the pressurizing conditions described later. In addition, when the heating temperature is 135 ° C. or lower, it becomes easier to adjust with the pressurizing conditions described later, the addition of unpleasant taste to foods and drinks is further suppressed, and the flavor and richness of foods and drinks are further enhanced. It becomes easy to obtain a suitable pressurized heated product. The heating temperature during heat retention is more preferably 108 ° C. or higher, and even more preferably 110 ° C. or higher. Further, the heating temperature at the time of heat retention is more preferably 133 ° C. or lower, and further preferably 130 ° C. or lower.

The heating time (heat retention time) during heat retention is preferably 0.25 to 3.5 hours. When the heat retention time is 0.25 hours or more, it becomes easy to obtain a suitable pressurized heated product that further enhances the flavor and richness of the food and drink. Further, when the heat retention time is 3.5 hours or less, it becomes easy to obtain a suitable pressurized heated product that further suppresses the addition of an unpleasant taste to foods and drinks. The heat retention time is more preferably 0.5 hours or more, and further preferably 0.75 hours or more. Further, the heat retention time is more preferably 3 hours or less, and further preferably 2.75 hours or less.

The initial temperature at the start of heating can be appropriately adjusted, and may be, for example, room temperature (for example, 23 to 25 ° C.), or heating may be started from a temperature higher than room temperature (for example, 60 ° C.). The rate of temperature rise from the start of heating to the heat retention period is preferably 1 to 20 ° C./min. The rate of temperature rise is more preferably 1.5 ° C./min or higher, and even more preferably 2.0 ° C./min or higher. The rate of temperature rise is more preferably 10 ° C./min or less, and even more preferably 5 ° C./min or less.

After the heat retention period is over, it is preferable to cool the fat and oil raw material. Cooling may be carried out rapidly or slowly. The cooling method is not particularly limited, and a known method can be adopted, and a method using a refrigerator or a freezer, a method of allowing the mixture to stand at room temperature, or a method using a cooling function (water injection, etc.) in the heating device may be used. .. The cooling of the fat and oil raw material is preferably carried out until the temperature is in the range of 5 to 60 ° C, more preferably carried out until the temperature is in the range of 15 to 40 ° C, and the temperature is in the range of 20 to 30 ° C. It is more preferable to carry out until it becomes. The temperature lowering rate is preferably 1 to 40 ° C./min. The temperature lowering rate is more preferably 3 ° C./min or higher, and even more preferably 4 ° C./min or higher. Further, the temperature lowering rate is more preferably 25 ° C./min or less, and further preferably 20 ° C./min or less.

If the rate of temperature rise of the fat and oil raw material itself to be heat-treated cannot be directly measured, the rate of temperature rise of the heat medium in the heat treatment may be measured and the measured value may be treated as the rate of temperature rise of the fat and oil raw material. For example, as will be described later, when an autoclave is adopted as the pressure heating method, the rate of temperature rise of water as a heat medium can be set as the rate of temperature rise when heating fats and oils. The same applies to the rate of temperature decrease when cooling the fat and oil raw material.

After leaving the pressurized heating state, it is preferable to store the pressurized heated product in the range of -20 to + 15 ° C. by refrigeration or freezing.

In the production method of the present invention, the amount of heat treatment in pressure heating is preferably 4000 to 23000 ° C./min. As a result, it becomes easy to obtain a suitable pressurized heated product that further suppresses the addition of an unpleasant taste to the food and drink and further enhances the flavor and richness of the food and drink. In the present invention and the present specification, the "heat treatment amount" is defined as [heating temperature (° C.)-normal temperature (° C.) of fats and oils raw material] and heating time (minutes) (that is, time at a temperature higher than room temperature). Yes, including when the temperature rises and falls.) The room temperature is generally 23 to 25 ° C., but is appropriately set according to the environment in which pressure heating is performed. Such a heat treatment amount is a measure of the strength of the heat treatment. For example, FIG. 1 is a graph showing an example of temperature control and pressure control. In Figure 1, heating the initial (t ₀₎ was raised from an initial temperature (T ₂₎ at the temperature and maintaining the temperature of T _3, and the time t = t ₂ until T ₃ at time t = t _1, then cooled However, the temperature history at which the temperature becomes room temperature (T ₁ ) at time t = t _{3 is shown.} In addition, FIG. 1 also shows a pressurizing condition (pressure P = P ₂ ) in which _{pressure is applied to atmospheric pressure (P 1).} When such temperature control is performed, the heat treatment amount corresponds to the area of the shaded area between the _{temperature history graph and the T = T 1 line.} The amount of heat treatment in the pressurized heating is more preferably 7,000 ° C./min or more, further preferably 8000 ° C./min or more, and particularly preferably 9000 ° C./min or more. The amount of heat treatment in pressure heating is more preferably 20000 ° C./min or less, further preferably 17000 ° C./min or less, and particularly preferably 15000 ° C./min or less.

In the production method of the present invention, the pressurizing conditions are appropriately adjusted according to the temperature and time for heating the inside of the system in a pressurized state, but the pressurizing amount at the time of pressurization is based on atmospheric pressure (about 0.10 MPa). It is preferably 0.03 to 0.22 MPa. The "pressurized amount" is indicated by the difference between the pressure at the time of pressurization and the atmospheric pressure. When the amount of pressurization is 0.03 MPa or more, it becomes easy to obtain a suitable pressurized heated product that further suppresses the addition of an unpleasant taste to the food or drink and further enhances the flavor and richness of the food or drink. Further, when the pressurization amount is 0.22 MPa or less, it becomes easy to adjust with the above heating conditions. On the other hand, when heating is carried out under normal pressure, that is, under atmospheric pressure or reduced pressure, the effect of enhancing the flavor and richness of food and drink cannot be obtained, and a strong offensive taste occurs, resulting in the quality of food and drink. Will be reduced.

The pressurization amount at the time of pressurization is more preferably 0.05 MPa or more, and further preferably 0.08 MPa or more. Further, the pressurizing amount at the time of pressurization is more preferably 0.20 MPa or less, and further preferably 0.18 MPa or less. Pressure, as in Figure 1, it is preferable to be carried out continuously at least incubation phase (between t ₁ -t _2), Atsushi Nobori and heating period of time was also included in the cooling (t ₀ -t ₃ during) It is more preferable to carry out continuously in.

Examples of the method of pressurizing and heating the fat and oil raw material so as to satisfy the above-mentioned pressurizing conditions and heating conditions include a method of heating while pressurizing using an autoclave, a retort sterilizer, a pressure vessel, or the like. When heating under pressure, the fat and oil raw material may be sealed in a heat-resistant pressure-resistant container such as a retort pouch. When a retort sterilizer is used, the pressure heating method may be any of a hot water spray type, a hot water storage type, and a steam type.

<< Adjustment of peroxide value >>
In the production method of the present invention, the peroxide value is adjusted during or after the heating (pressurization heating). The peroxide value at the time of heating is adjusted by adjusting the heating conditions and the pressurizing conditions so that the peroxide value of the pressurized heated product is in the range of 1.0 to 3.3 meq / kg at the end of heating. It can be carried out by doing. For example, when it is desired to increase the peroxide value, the heating temperature may be increased, the heating time may be increased, or the amount of pressurization may be increased. If it is desired to reduce the peroxide value, the heating temperature may be lowered, the heating time may be reduced, or the amount of pressurization may be reduced. Under the above-mentioned heating conditions and pressurizing conditions, the peroxide value of the pressurized heated product tends to be in the range of 1.0 to 3.3 meq / kg.

On the other hand, the peroxide value is adjusted after the heating by using a pressurized heated product having a peroxide value of more than 3.3 meq / kg at the end of heating and having a peroxide value in the range of 1.0 to 3.3 meq / kg. It can be carried out by purifying so as to become. As the purification method, a known method can be adopted, and for example, a method of contacting with an adsorbent such as white clay or silica gel can be adopted. In this case, the peroxide value of the pressurized heated product before purification is preferably 4.0 meq / kg or less, more preferably 3.7 meq / kg or less, and 3.5 meq / kg or less. Is more preferable. If the peroxide value of the pressurized heated product before purification greatly exceeds 3.3 meq / kg, the effect of the present invention will be effective even if the peroxide value is in the range of 1.0 to 3.3 meq / kg due to purification. This is because it is difficult to obtain. As long as the effect of the present invention can be obtained, a pressurized heated product having a peroxide value in the range of 1.0 to 3.3 meq / kg may be purified by a conventional method before purification.

By adding the pressurized heated product, which is the oil and fat composition of the present invention, to foods and drinks, it is possible to suppress the addition of an offensive taste to the foods and drinks and enhance the flavor and richness of the foods and drinks. In particular, the pressurized heated product of the present invention is suitable as a flavor enhancer for saltiness, sweetness and umami because it exerts an excellent enhancing effect on saltiness, sweetness and umami originally possessed by foods and drinks. Further, the pressurized heated product of the present invention can impart a rich taste to the food and drink even when the food and drink do not have a rich taste, and is highly versatile. The rich taste refers to the sustainability and spread of the taste that determines the characteristics of food and drink.

As in the production method of the present invention, the oil and fat raw material containing edible oil and fat is heated under pressure, and the peroxide value of the oil and fat raw material is set to 1.0 to 3.3 meq / during or after the heating. It is not clear why the effect of the present invention, "the addition of an unpleasant taste to foods and drinks can be suppressed and the flavor and richness of foods and drinks can be enhanced" can be obtained by adjusting the weight to the range of kg. For example, it is presumed that the above-mentioned pressure heating causes modification of fats and oils suitable for enhancing flavor and richness while suppressing deterioration of fats and oils due to oxidation. In addition, "suppression" of imparting a different taste is a comparison between a food or drink (control) in which fat or oil is used as a raw material and a food or drink in which a part of the fat or oil is replaced with the pressurized heated product of the present invention. It means that the taste of the food or drink in which the pressurized heated product of the present invention is used does not differ significantly from the control. The "enhancement" of flavor or richness refers to the present invention by comparing a food or drink (control) in which fat or oil is used as a raw material with a food or drink in which a part of the fat or oil is replaced with the pressurized heated product of the present invention. It means that the flavor or richness of the food or drink in which the pressurized heating product is used is felt stronger than the control.

<< Other conditions >>
In the production method of the present invention, it is preferable to remove oxygen in the system and perform pressure heating under low oxygen before pressurizing and heating the fat and oil raw material. Methods for removing oxygen in the system include, for example, a method of replacing the atmosphere with a gas that is inactive against pressurized heating such as nitrogen and carbon dioxide, and a method of filling the inside of a heat-resistant and pressure-resistant container with an oil-and-fat raw material. Examples include a method of degassing. By pressurizing and heating the fat and oil raw material in a state where oxygen in the system is removed, oxidative deterioration of the fat and oil during pressurizing and heating can be further suppressed, and the generation of unpleasant taste in the obtained pressurized and heated product can be further suppressed. .. When the substitution in the system with an inert gas is adopted, the oxygen concentration after the substitution is preferably 5% by volume or less, more preferably 2% by volume or less, and 1% by volume or less. Is even more preferable.

<Edible additives>
Next, the edible additives of the present invention (including those used in beverages as well as foods) will be described. The edible additive of the present invention contains a pressurized heated product of the fat and oil raw material obtained as described above, and can be used for enhancing the flavor and richness of foods and drinks.

The edible additive of the present invention may be composed only of the above-mentioned pressurized heated product which is an active ingredient. Further, the edible additive of the present invention can be added to other edible materials (for example, water, edible animal and vegetable fats and oils, emulsifiers, antioxidants, sugars and sugar alcohols, etc.) in addition to the above-mentioned pressurized heating material, if necessary. Sticky agents, starches, wheat flours, inorganic salts and organic acid salts, gelling agents, dairy products, egg products, flavoring agents, seasonings, coloring agents, preservatives, pH adjusters, etc.) can be included. The content of the other edible material is appropriately adjusted within the range in which the pressurized heated product functions as an active ingredient (that is, the effect of suppressing the unpleasant taste of the pressurized heated product and the effect of enhancing the flavor and richness can be exhibited). NS. For example, the content of the other edible material is preferably 20 parts by mass or less in total, more preferably 15 parts by mass, or even 5 parts by mass or less with respect to 100 parts by mass of the pressurized heated product. It may be less than a part by mass. When the edible additive of the present invention contains the above other edible materials, it is preferable to sufficiently mix and stir so as to have a uniform composition. The method is not particularly limited. For example, when the pressurized heated product of the present invention is solid at room temperature, a method of mixing and stirring the pressurized heated product and other edible materials after melting the pressurized heated product, powdering the pressurized heated product. A method of mixing and stirring the pressurized heated product and other edible materials after crushing until they become solid or granular, or a known method of converting the pressurized heated product into powdered fats and oils, and then the pressurized heated product and other edible materials. Examples include a method of mixing and stirring.

The final product form of the edible additive of the present invention is not particularly limited, and may be an emulsion of any form depending on the characteristics and use of the fat and oil raw material, and is in the form of a powder type or shortening type solid. It may be a product. Further, a pressurized heated product or a mixture of the pressurized heated product and another edible material may be filtered to obtain an extract product from which the oil content has been extracted.

The edible additive of the present invention can be added to a food or drink at any method and timing during the production or eating and drinking of the food or drink. The type of food or drink to which the edible additive of the present invention is added is not particularly limited. For example, it can be applied to the following foods and drinks.
・ Retort pouch foods: curry, soup, porridge, rice bowl ingredients, etc.
・ Instant food and drink: instant noodles, instant soup, instant cocoa, etc.
・ Chilled and frozen foods: Fried rice, croquette, minced pork cutlet, pork cutlet, gratin, pizza, fried rice, pilaf, meat bun, dumplings, etc.
・ Roux: Curry, stew, hayashi rice, etc.
・ Bakery foods: Breads such as bread, sweet bread, butter rolls, variety red, French bread, Danish pastry, pastries, and sweets such as pies, shoes, donuts, cakes, crackers, cookies, hard biscuits, waffles, and scones.
・ Livestock foods: ham, sausage, bacon, hamburger steak, grilled meat, etc.
・ Marine foods: Kamaboko, chikuwa, fish sausage, negitoro, grilled fish, etc.
・ Confectionery and frozen desserts: potato chips, chocolate, gummies, caramel, candy, jelly, pudding, almond tofu, ice cream, ice milk, lacto ice, ice cream, etc.
・ Beverages: Black coffee, milk coffee, lacto coffee, coffee milk, cafe ole and other coffee beverages, cocoa beverages, chocolate beverages, tea and tea ole, lactic acid carbon dioxide, nutritional drinks, healthy beverages, milk, soy milk, fruit juice soy milk, malt soy milk・ Soy milk such as lactic acid fermented soy milk, lactic acid drinks, lactic acid bacteria drinks, milk shakes, cheese drinks, milk drinks, scented milk drinks, etc.
・ Seasonings: soy sauce, miso, mayonnaise, ketchup, sauces, dressings, seasoning oils, etc.

The amount of the edible additive and the pressurized heated product of the present invention added to the food or drink is appropriately adjusted according to the type of the target food or drink, the desired flavor intensity and richness intensity, and sometimes the preference of the individual user. It is possible. For example, when the food or drink does not contain fats and oils, the amount of the edible additive added is preferably 0.0001 to 1% by mass with respect to the amount of the food or drink. On the other hand, when the food or drink contains fats and oils, the amount of the edible additive added is preferably, for example, 0.01 to 3% by mass, preferably 0.01 to 3% by mass, based on the amount of fats and oils contained in the food or drink. It is more preferably 1% by mass. Similarly, when the food or drink does not contain fats and oils, the amount of the pressurized heated product added is preferably 0.0001 to 1% by mass with respect to the amount of the food or drink. On the other hand, when the food or drink contains fats and oils, the amount of the pressurized heated product added is preferably, for example, 0.01 to 3% by mass, 0.01 to 3% by mass, based on the amount of fats and oils contained in the foods and drinks. More preferably, it is ~ 1% by mass.

Hereinafter, the present invention will be described in more detail with reference to examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the examples can be appropriately changed as long as they do not deviate from the gist of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below. In the examples, "parts" and "%" are based on mass unless otherwise specified.

The peroxide value was measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.5.2-2013" established by the Japan Oil Chemists' Society. The acid value was measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.1-2013" established by the Japan Oil Chemists' Society. Hereinafter, the unit of peroxide value is meq / kg, and the unit of acid value is mgKOH / g.

[Examination 1]
In Study 1, a plurality of types of processed fats and oils (including pressurized heated products) in which the fats and oils were heat-treated were produced by changing the production conditions without changing the edible fats and oils. Then, bread was produced as a bakery food using the produced processed fats and oils, and the effect of each processed fat and oil on the food was evaluated based on the sensory evaluation when the bread was eaten.

<Manufacturing of processed fats and oils>
First, the processed fats and oils of Examples and Comparative Examples were produced by heat-treating the fats and oils by the method shown below. Details of the manufacturing conditions and physical properties are summarized in Table 1. In the following examples and comparative examples, the normal temperature was set to 25 ° C.

<< Example 1 >>
50 parts by mass of palm stearin (made by ADEKA, iodine value 36.5) and 50 parts by mass of lard (manufactured by ADEKA, iodine value 65.0) are heat-dissolved, and then mixed and stirred to mix and fat A. Got The peroxide value of the palm stearin was 0.5, and the acid value was 0.04. The peroxide value of the lard was 0.3, and the acid value was 0.02. The peroxide value of the mixed fat A was 0.4, and the acid value was 0.05. 100 g of this mixed fat A was measured in a retort pouch (Retort pouch N type 14-18 manufactured by Fukusuke Kogyo Co., Ltd.), the mouth was closed so that air did not enter the head space of the retort pouch, and the retort pouch was sealed with a heat sealer. At this time, it can be estimated that the inside of the retort pouch is sufficiently degassed and almost no oxygen gas is present.

Next, pressure heating was performed according to the temperature control as shown in FIG. Specifically, a sealed retort pouch is placed in a pressure tank of an autoclave, a _{predetermined amount of hot water at 60 ° C. (T 2} ) is injected, a pressure amount of 0.1 MPa with respect to atmospheric pressure, and a set temperature of 120 ° C. (T). _{Pressurization heating was started under the conditions of 3} ) and the heating rate of 2.6 ° C./min. The time until the temperature in the pressurizing tank reached the set temperature ( _{between t 0 and} t ₁ ) was about 23.1 minutes. After the temperature in the pressurizing tank reached the set temperature, pressurization heating was performed for _{2 hours (t 1 to} t _{2) while maintaining the set temperature.} Then, after cooling the inside of the pressurizing tank to room temperature (T ₁ ) at a temperature lowering rate of 9.5 ° C./min, the pressure was returned to normal pressure, and the retort pouch was taken out. Pressurized temperature in圧槽from the set temperature down to room temperature (t ₂ -t ₃ during) the time is 10 minutes, heat processing amount in the above step was 13375 ° C. · min. Through the above steps, a pressurized heated product in which fats and oils were heat-treated under pressure was obtained.

<< Comparative Example 1 >>
The closed retort pouch as in Example 1 _{was immersed in an oil bath under the atmosphere set at 60 ° C. (T 2} ), and then the set temperature was 120 ° C. (T ₃ ) and the heating rate was 2.6 ° C./min. Heating was started under the conditions of. From the temperature of the oil bath reached the set temperature, (between t ₁ -t _{2) 2} hours while maintaining the set temperature, was heated. _{Then, the temperature of the oil bath was cooled to room temperature (T 1} ) at a temperature lowering rate of 9.5 ° C./min, and the retort pouch was taken out. By the above steps, processed fats and oils obtained by heat-treating the fats and oils under normal pressure were obtained.

<< Comparative Example 2 >>
100 g of the mixed fat A was measured in a four-necked flask, and the pressure inside the flask was reduced by −0.1 MPa with respect to the atmospheric pressure. Next, the flask is placed in a mantle heater set at 60 ° C., and heated while stirring at a stirring speed of 300 rpm under the conditions of _{a set temperature of 120 ° C. (T 3) and a heating rate of 2.6 ° C./min.} Started. After the temperature of the mantle heater reached the set temperature, heating was performed for _{2 hours (t 1 to} t _{2) while maintaining the set temperature. Then, the temperature of the mantle heater was cooled to room temperature (T 1} ) at a temperature lowering rate of 9.5 ° C./min, and the contents were taken out. Through the above steps, processed fats and oils obtained by heat-treating the fats and oils under reduced pressure were obtained.

<< Example 2 >>
A pressurized heated product of fats and oils was obtained by the same manufacturing method as in Example 1 except that the amount of pressurization was 0.05 MPa with respect to atmospheric pressure and the set temperature (T _{3) of the autoclave was 110 ° C.} rice field.

<< Example 3 >>
Except that the amount of pressurization was 0.05 MPa with respect to atmospheric pressure, the set temperature (T ₃ ) of the autoclave was 110 ° C, and the heat retention time ( _{between t 1 and} t ₂ ) under the set temperature was 4 hours. A pressurized heated product of fats and oils was obtained by the same production method as in Example 1.

<< Example 4 >>
Except that the holding time under set temperature (between t ₁ -t ₂₎ is 0.5 hours, by the same production method as in Example 1 to obtain a pressurizing heater of fat.

<< Example 5 >>
Except that the holding time under set temperature (between t ₁ -t ₂₎ was 1 hour, by the same production method as in Example 1 to obtain a pressurizing heater of fat.

<< Comparative Example 3 >>
Except that the incubation time under set temperature (t ₁ -t ₂ between) the 4 hours, the same production method as in Example 1 to obtain a pressurizing heater of fat.

<< Example 6 >>
Except that the amount of pressurization was 0.17 MPa with respect to atmospheric pressure, the set temperature (T ₃ ) of the autoclave was 130 ° C, and the heat retention time ( _{between t 1 and} t ₂ ) under the set temperature was 0.5 hours. Obtained a pressurized heated product of fats and oils by the same production method as in Example 1.

<< Example 7 >>
Except that the amount of pressurization was 0.17 MPa with respect to atmospheric pressure, the set temperature of the autoclave (T ₃ ) was 130 ° C, and the heat retention time under the set temperature ( _{between t 1 and} t ₂ ) was 1 hour. A pressurized heated product of fats and oils was obtained by the same production method as in Example 1.

<< Comparative Example 4 >>
Except that the amount of pressurization was 0.17 MPa with respect to atmospheric pressure, the set temperature of the autoclave (T ₃ ) was 130 ° C, and the heat retention time under the set temperature ( _{between t 1 and} t ₂ ) was 2 hours. A pressurized heated product of fats and oils was obtained by the same production method as in Example 1.

<< Comparative Example 5 >>
Except that the amount of pressurization was 0.26 MPa with respect to atmospheric pressure, the set temperature (T ₃ ) of the autoclave was 140 ° C, and the heat retention time ( _{between t 1 and} t ₂ ) under the set temperature was 0.5 hours. Obtained a pressurized heated product of fats and oils by the same production method as in Example 1.

<< Comparative Example 6 >>
Except that the amount of pressurization was 0.26 MPa with respect to atmospheric pressure, the set temperature of the autoclave (T ₃ ) was 140 ° C, and the heat retention time under the set temperature ( _{between t 1 and} t ₂ ) was 1 hour. A pressurized heated product of fats and oils was obtained by the same production method as in Example 1.

<Measurement of fats and oils>
The peroxide value and acid value of each of the processed fats and oils of the above Examples and Comparative Examples were measured, and the results are shown in Table 1.

<Bread making>
Table 2 shows the composition of bread using each of the processed fats and oils of Examples and Comparative Examples. First, all the raw materials shown in the formulation of the medium seed dough in Table 2 were sufficiently mixed using a vertical mixer to obtain a medium seed dough (kneading temperature 26 ° C.). The obtained medium seed dough was subjected to medium seed fermentation at a temperature of 28 ° C. and a relative humidity of 80% for 2 hours. Next, strong flour, white sugar, salt, skim milk powder and water were added to the above medium-sized dough, and this was thoroughly mixed using a vertical mixer. Then, margarine containing each processed fat and oil was added to a vertical mixer in advance, and this was further sufficiently mixed to obtain a main kneading dough (kneading temperature 28 ° C.). After taking a floor time (primary fermentation) of 30 minutes for the main kneaded dough obtained above, the dough was divided into 45 g / piece, the divided dough was rolled, and a bench time of 30 minutes was taken. Further, each dough was placed on a top plate, and a proof (secondary fermentation) was taken for 50 minutes at a temperature of 38 ° C. and a relative humidity of 80%. The dough that had been whipped was baked in an oven at 200 ° C. for 10 minutes to obtain breads containing the processed fats and oils of Examples and Comparative Examples.

As shown in Table 2, in the formulation of each kneaded dough, bread similarly produced by substituting the same amount of margarine for processed fats and oils was used as a comparison target product (control).

<Evaluation method>
The bread obtained above was eaten, and sensory evaluation was performed on the suppression of off-flavor, the enhancement of the flavor of the bread, and the enhancement of the richness when compared with the control, and the effect of each processed fat on the food was evaluated. The sensory evaluation was carried out by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the degree of sensory corresponding to each score was adjusted among the panelists in advance.

<< Evaluation Criteria: Suppression of Unpleasant Taste >>
5 points: The flavor is the same as that of the control, and no strange taste is felt.
3 points: Compared to the control, a slight discomfort is felt, but it is within the permissible range.
1 point: Compared to the control, it feels different.
0 points: Compared to the control, a strong taste is felt.
<< Evaluation Criteria: Bread Flavor Enhancement >>
5 points: Very strong compared to the control.
3 points: Stronger than the control.
1 point: Slightly stronger than the control.
0 points: Equivalent to or weaker than the control.
<< Evaluation Criteria: Enhancement of Richness >>
5 points: Very strong compared to the control.
3 points: Stronger than the control.
1 point: Slightly stronger than the control.
0 points: Equivalent to or weaker than the control.

The evaluation results are shown in Table 1. The results of the sensory evaluation are [54 to 60 points: +++, 44 to 53 points: ++, 36 to 43 points: +, 18 to 35 points:-, 0 to 17 points:-, depending on the total score of all panelists. -]. If there is one or more plus signs "+" in all the items of suppressing the unpleasant taste, enhancing the flavor, and enhancing the richness, it can be said that the task achievement level of the present invention is achieved.

[Examination 2]
In Study 2, a plurality of types of processed fats and oils in which the fats and oils were heat-treated were produced by changing the edible fats and oils and the production conditions. Then, a hamburger was prepared using the produced processed fats and oils, and the effect of each processed fat and oil on the food was evaluated based on the sensory evaluation when the hamburger was eaten.

<Manufacturing of processed fats and oils>
First, the processed fats and oils of Examples and Comparative Examples were produced by heat-treating the fats and oils by the method shown below. Details of the manufacturing conditions and physical properties are summarized in Table 3. In the following examples and comparative examples, the normal temperature was set to 25 ° C.

<< Example 8 >>
Heat and dissolve the lard (ADEKA, iodine value 65.0), measure 100 g of this in a retort pouch (Fukusuke Kogyo retort pouch N type 14-18), and prevent air from entering the head space of the retort pouch. I closed my mouth and sealed the retort pouch with a heat sealer. The peroxide value of the lard was 0.3, and the acid value was 0.02. At this time, it can be estimated that the inside of the retort pouch is sufficiently degassed and almost no oxygen gas is present.

Next, pressure heating was performed according to the temperature control as shown in FIG. Specifically, a sealed retort pouch is placed in a pressure tank of an autoclave, a _{predetermined amount of hot water at 60 ° C. (T 2} ) is injected, a pressure amount of 0.1 MPa with respect to atmospheric pressure, and a set temperature of 120 ° C. (T). _{Pressurization heating was started under the conditions of 3} ) and the heating rate of 2.6 ° C./min. After the temperature in the pressurizing tank reached the set temperature, pressurization heating was performed for _{1 hour (t 1 to} t _{2) while maintaining the set temperature.} Then, after cooling the inside of the pressurizing tank to room temperature (T ₁ ) at a temperature lowering rate of 9.5 ° C./min, the pressure was returned to normal pressure, and the retort pouch was taken out. Through the above steps, a pressurized heated product in which fats and oils were heat-treated under pressure was obtained.

<< Example 9 >>
A pressurized heated product of fats and oils was obtained by the same manufacturing method as in Example 8 except that the amount of pressurization was 0.17 MPa with respect to atmospheric pressure and the set temperature (T _{3) of the autoclave was 130 ° C.} rice field.

<< Comparative Example 7 >>
A pressurized heated product of fats and oils was obtained by the same manufacturing method as in Example 8 except that the amount of pressurization was 0.26 MPa with respect to atmospheric pressure and the set temperature (T _{3) of the autoclave was 140 ° C.} rice field.

<< Examples 10 and 11 and Comparative Example 8 >>
Three types of pressurized heated products by the same production methods as in Examples 8 and 9 and Comparative Example 7, except that rice bran oil (manufactured by ADEKA, iodine value 106.0) was used as the raw material for edible oils and fats. Got The peroxide value of the rice bran oil was 0.7, and the acid value was 0.2.

<< Examples 12 and 13 and Comparative Example 9 >>
Three types of pressurized heated products were prepared by the same production methods as in Examples 8 and 9 and Comparative Example 7, except that beef tallow (manufactured by ADEKA, iodine value 48.0) was used as the raw material for edible fats and oils. Obtained. The peroxide value of the beef tallow was 0.5, and the acid value was 0.02.

<< Examples 14 and 15 and Comparative Example 10 >>
These are the pressurized heated products of Examples 5 and 7, respectively.

<Measurement of fats and oils>
The peroxide value and acid value of each of the processed fats and oils of the above Examples and Comparative Examples were measured, and the results are shown in Table 3.

<Manufacturing of hamburger steak>
Table 4 shows the composition of the hamburger steak using each of the processed fats and oils of Examples and Comparative Examples. First, the processed fats and oils of Examples and Comparative Examples were sufficiently mixed and diffused with the fats and oils that had not been heat-treated (lard, rice oil, beef tallow or the mixed fats and oils A described in Example 1). Next, put the ground meat (cow and pig ratio 7: 3), salt, saute onion, whole egg, bread crumbs, milk, water, powdered soybean protein, and the fat and oil obtained above into a mixer bowl and use a tabletop mixer. And mixed well to obtain a meat dough. The livestock meat dough obtained above was molded to a concentration of 50 g / piece and baked in an oven (set temperature 190 ° C.) for 10 minutes to obtain a hamburger steak. Here, the above-mentioned sauteed onion (* 1) is "Onion Asse 60" manufactured by Kewpie Co., Ltd., and the above-mentioned powdered soybean protein (* 2) is "Fresh CX flakes" manufactured by Showa Sangyo Co., Ltd. rehydrated in advance with water. , Boiled and spilled.

As shown in Table 4, in the formulation of each livestock meat dough, a hamburger steak similarly produced by substituting the same amount of fats and oils that had not been heat-treated with the same amount of fats and oils was used as a comparison target product (control).
<Evaluation method>
The hamburger steak obtained above was eaten, and sensory evaluation was performed on the suppression of off-flavor, the enhancement of the flavor of the hamburger steak, and the enhancement of the richness when compared with the control, and the effect of each processed fat on the food was evaluated. The sensory evaluation was carried out by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the degree of sensory corresponding to each score was adjusted among the panelists in advance.

<< Evaluation Criteria: Suppression of Unpleasant Taste >>
5 points: The flavor is the same as that of the control, and no strange taste is felt.
3 points: Compared to the control, a slight discomfort is felt, but it is within the permissible range.
1 point: Compared to the control, it feels different.
0 points: Compared to the control, a strong taste is felt.
<< Evaluation Criteria: Enhancement of hamburger flavor >>
5 points: Very strong compared to the control.
3 points: Stronger than the control.
1 point: Slightly stronger than the control.
0 points: Equivalent to or weaker than the control.
<< Evaluation Criteria: Enhancement of Richness >>
5 points: Very strong compared to the control.
3 points: Stronger than the control.
1 point: Slightly stronger than the control.
0 points: Equivalent to or weaker than the control.

The evaluation results are shown in Table 3. The results of the sensory evaluation are [54 to 60 points: +++, 44 to 53 points: ++, 36 to 43 points: +, 18 to 35 points:-, 0 to 17 points:-, depending on the total score of all panelists. -]. If there is one or more plus signs "+" in all the items of suppressing the unpleasant taste, enhancing the flavor, and enhancing the richness, it can be said that the task achievement level of the present invention is achieved.

[Study results]
From the results of Examinations 1 and 2, an oil / fat composition (pressurized heated product) capable of suppressing the addition of an unpleasant taste to foods and drinks and enhancing the flavor and richness of foods and drinks was obtained by the method for producing processed oils and fats of the present invention. It turned out to be. Further, it was found that the oil / fat composition and the edible additive of the present invention can suppress the addition of an unpleasant taste to foods and drinks and enhance the flavor and richness of foods and drinks.

Further, in the pressurized heated product produced by the same production method as in Example 1 except that the temperature rising rate was 3.5 ° C./min and the temperature decreasing rate was 20 ° C./min (heat treatment amount 12740 ° C./min). However, the effect of the task achievement level of the present invention was obtained. Further, the pressure-heated product produced by the same production method as in Example 1 except that 0.1 part by mass of the antioxidant is added to 100 parts by mass of the mixed fat / oil A also has the effect of the achievement level of the present invention. Obtained. Further, using processed fats and oils whose peroxide value was adjusted to the range of 1.0 to 3.3 by purifying the pressurized heated product of Comparative Example 4 by passing it through a silica gel column, bread was prepared in the same manner as in Comparative Example 4. Even in the case of producing the above, the effect of the achievement level of the present invention was obtained.

Claims (15)

Including heating while pressurizing a fat and oil raw material containing edible fat and oil, adjusting the peroxide value of the fat and oil raw material to the range of 1.0 to 3.3 meq / kg during or after the heating. A method for producing an oil / fat composition, which comprises. The production method according to claim 1, wherein the content of the edible oil / fat in the oil / fat raw material is 90 to 100% by mass. The production method according to claim 1 or 2, wherein the amount of pressurization at the time of pressurization is 0.05 to 0.22 MPa with respect to atmospheric pressure. The amount of heat treatment at the time of heating is 4000 to 23000 ° C./min.
The production method according to any one of claims 1 to 3, wherein the heat treatment amount is an integral value of [heating temperature (° C.)-room temperature (° C.)] of the fat and oil raw material and heating time (minutes). The production method according to any one of claims 1 to 4, wherein the heating temperature is maintained in the range of 105 to 135 ° C. during heating. The production method according to claim 5, wherein the holding time for holding the heating temperature is 0.25 to 3.75 hours. The production method according to any one of claims 1 to 6, wherein the heating rate at the time of heating is 1 to 20 ° C./min. The production method according to any one of claims 1 to 7, wherein the temperature lowering rate at the time of heating is 1 to 40 ° C./min. The production method according to any one of claims 1 to 8, wherein the peroxide value of the fat or oil raw material is 1.0 meq / kg or less. The production method according to any one of claims 1 to 9, wherein the heating is performed under low oxygen. The production method according to any one of claims 1 to 10, wherein the fat and oil raw material contains an antioxidant. The edible fats and oils are rice oil, sesame oil, olive oil, beef tallow, lard, milk fat and cocoa butter, which are animal and vegetable fats and oils, processed fats and oils obtained by modifying the animal and vegetable fats and oils, or the animal and vegetable fats and oils and the above. The production method according to any one of claims 1 to 11, which comprises a mixed fat and oil of processed fat and oil. The production method according to any one of claims 1 to 12, wherein the adjustment of the peroxide value is carried out at the time of the heating. An oil / fat composition produced by the production method according to any one of claims 1 to 13. An edible additive containing the fat and oil composition according to claim 14.

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