JP2022055868A - Method of producing fat-derived flavor additive - Google Patents

Abstract

To provide a fat-derived flavor additive capable of imparting fine richness or the like to a beverage/food product.SOLUTION: A method of producing a fat-derived flavor additive includes: a step (1) of preparing a mixture by blending such an amount of acid to edible fat that a final concentration of the acid is 0.05-10 mass%; and a step (2) of heating the mixture obtained in the step (1) at 80-160°C for 0.5-7 hours. A method of imparting a flavor to a beverage/food product includes blending the fat-derived flavor additive produced by the production method to the beverage/food product, the flavor preferably being richness.SELECTED DRAWING: None

Description

The present invention relates to a method for producing an oil-and-fat-derived flavor-imparting agent, and more particularly to a method for producing an oil-and-fat-derived flavor-imparting agent having a good flavor.

A method has been proposed in which fats and oils are heated to generate an oxidant such as a constituent fatty acid of the fats and oils to produce a flavor-imparting agent. Such flavor-imparting agents are particularly familiar to foods and drinks containing oils and fats, and can be solubilized and blended into water-based foods. It is expected to raise the sex.

For example, in Patent Document 1, fatty acids in the heating temperature range of 65 ° C to 180 ° C in the presence of antioxidants (eg, butylated hydroxytoluene, butylated hydroxyanisole, tocopherol, etc.) and oxidizing agents (oxygen, air, etc.). Alternatively, a method has been proposed in which a fatty acid derivative (animal and vegetable oils and fats) is oxidized to produce a flavor mixture containing an aliphatic aldehyde and other compounds.

However, these oils and fats may give a feeling of oiliness when blended in foods and drinks, and it has been desired to develop an oil and fat composition capable of imparting a good flavor to foods and drinks.

Japanese Unexamined Patent Publication No. 4-229151

An object of the present invention is to provide a method for producing a fat-derived flavor-imparting agent capable of imparting a good flavor to the food or drink when blended in the food or drink.

As a result of diligent studies to solve the above problems, the present inventors have, completely unexpectedly, by adding a certain amount of acid and then heating the edible oil and fat, so that the food or drink can be blended into the food or drink. It has been found that an oil-derived flavor-imparting agent capable of imparting a good flavor can be produced.

Thus, the present invention provides the following:
[1] Step (1) To prepare a mixture for heating by blending edible fats and oils with an acid having a final concentration of 0.05 to 10% by mass or a salt thereof showing acidity, and step (2). The heating mixture obtained in (1) is heated at 80 to 160 ° C. for 0.5 to 7 hours.
A method for producing a flavor-imparting agent derived from fats and oils.
[2] The method for producing a flavor-imparting agent derived from fats and oils according to [1], wherein the acid is an inorganic acid.
[3] The method for producing a flavor-imparting agent derived from fats and oils according to [2], wherein the inorganic acid is phosphoric acid or hydrochloric acid.
[4] The method for producing a flavor-imparting agent derived from fats and oils according to any one of [1] to [3], wherein the fats and oils are soybean oil, corn oil, palm oil, rapeseed oil, or pork oil.
[5] The method for producing an oil / fat-derived flavor-imparting agent according to any one of [1] to [4], wherein the flavor is rich.
[6] A method for imparting flavor to foods and drinks, which comprises blending a flavor-imparting agent derived from fats and oils produced according to the method according to any one of [1] to [5] into foods and drinks.
[7] The method for imparting flavor to food and drink according to [6], wherein the flavor is rich.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat-derived flavor-imparting agent capable of imparting a good flavor to the food or drink when blended in the food or drink.

Hereinafter, the present invention will be described with reference to specific embodiments, but the present invention is not limited thereto.

(Method for producing a flavor-imparting agent derived from fats and oils of the present invention)
In the present invention, by blending a relatively large amount of acid or its salt showing acidity into fat and oil and then heating, surprisingly, the oxidative odor itself (oil after frying, etc.) is heated. An oil / fat composition capable of imparting a good flavor to foods and drinks can be obtained when blended into foods and drinks while exhibiting a unique aroma including a sour oily odor that can be felt from oils and fats. It was found to be useful as a product, and the present invention was reached.

The addition of an acid to a fat and oil and heating has been studied from the viewpoint of suppressing the peroxide value (POV) and the oxidative odor generated by heating in the production of a fat and oil for heating containing a trace amount of acid (). For example, Japanese Patent Application Laid-Open No. 2015-84719) has never been studied from the viewpoint of obtaining an oil / fat composition capable of positively imparting a good flavor and using it as a flavor-imparting agent.

The method for producing a flavor-imparting agent derived from fats and oils of the present invention is as follows.
Step (1) To prepare a heating mixture by blending edible fats and oils with an acid having a final concentration of 0.05 to 10% by mass or a salt thereof showing acidity, and Step (2) Step (1). It is characterized by comprising heating the heating mixture obtained in 1 at 80 to 160 ° C. for 0.5 to 7 hours.

For example, after adding a predetermined amount of acid to edible oils and fats placed in a heatable container as step (1), heat treatment in the above range may be performed by a heating means known as step (2). In the present specification, an acid or a salt thereof showing acidity may be collectively referred to simply as "acid".

The amount of the acid or the salt showing acidity in the step (1) to be blended in the edible oil / fat is characterized by being in the range of 0.05 to 10% by mass as described above, but the lower limit of the blending amount range is 0. 0.05% by mass, 0.07% by mass, 0.1% by mass, 0.5% by mass, 0.7% by mass, 1% by mass, 2% by mass, 3% by mass, 4% by mass, 5% by mass, 6 Any of mass%, 7% by mass, 8% by mass, and 9% by mass, the upper limit of the compounding amount range is 10% by mass, 9% by mass, 8% by mass, 7% by mass, 6% by mass, 5% by mass, and 4% by mass. %, 3% by mass, 2% by mass, 1% by mass, 0.7% by mass, 0.5% by mass, 0.1% by mass, or 0.07% by mass, and any combination of these lower and upper limits. It may be within the range of. From the viewpoint of good flavor imparted to food and drink, the range is preferably 0.05 to 9% by mass, more preferably 0.07 to 7% by mass, and further preferably 0.1 to 5% by mass. However, it is not limited to these.

In the present specification, mass% representing the amount of the salt showing acidity or acidity is calculated based on the amount of the salt showing acidity or acidity itself, not the liquid amount of the solution of the salt showing acidity or acidity. It shall be. For example, if the acid concentration in the acid-containing edible oil / fat is 1% by mass as a result of blending an 85% phosphoric acid solution with 100 g of the fat / oil, 1.2 g of the 85% phosphoric acid solution is blended with the acid-containing edible oil / fat. Means that the mass of the acid is 101.2 g and the mass of the acid is 1.01 g.

The heating temperature and heating time in the step (2) may be arbitrarily determined within the above ranges. The heating temperature range is in the range of 80 ° C. to 160 ° C., for example, preferably 85 ° C. to 140 ° C., more preferably 90 ° C. to 130 ° C., and further preferably 95 ° C. to 120 ° C. The higher the heating temperature, the stronger the aroma of the oil-derived flavor-imparting agent itself, and the stronger the flavor given to food and drink. However, if the heating temperature exceeds 160 ° C, the oil and fat will be added to the food and drink. You may feel the peculiar oily odor when oxidized, the sticky feeling of the oil, and the dullness. Regarding the heating time range, within the range of 0.5 to 7 hours, for example, preferably 1 hour to 6 hours, more preferably 1 hour to 5 hours, still more preferably 1 hour to 4 hours, still more preferably 1 hour. ~ 3 hours. If the heating time exceeds 7 hours, a peculiar oily odor, an oxidized odor, a sticky feeling of the oil, or a dullness when the oil or fat is oxidized when blended in food or drink may be felt.

As a combination of the heating temperature and the heating time, for example, the temperature is preferably 85 ° C. to 130 ° C. for 1 to 5 hours, more preferably 90 ° C. to 120 ° C. for 1 to 4 hours, and further preferably 95 ° C. to It is a combination of 1 to 3 hours at 120 ° C.

As a combination of acid concentration, heating temperature, and heating time, for example, the acid concentration is preferably 0.05 to 3% by mass, more preferably 0.07 to 2% by mass, and further preferably 0.1 to 1% by mass. %, The heating temperature is preferably selected from 90 ° C. to 130 ° C., more preferably 95 ° C. to 120 ° C., and the heating time is preferably 1 to 5 hours, still more preferably 1. It is selected from the range of up to 4 hours. For example, a preferable combination of an acid concentration of 0.1 to 1% by mass, a heating temperature of 95 to 120 ° C., and a heating time of 1 to 4 hours can be mentioned.

Without being bound by any theory, the formation of peroxide due to deterioration of fats and oils is that when the fats and oils are heated, fatty acids are released from the triglycerides constituting the fats and oils, and the free fatty acids are oxidized. It is believed to be the cause, but by allowing fats and oils to coexist with a predetermined amount of acid or its salt exhibiting acidity when heated, the predetermined amount of acid or its salt exhibiting acidity is due to its acidic nature. It was considered that balanced results could be obtained that suppress the production of fatty acid-derived peroxides and promote the production of effective amounts of compounds that contribute to the richness of food and drink. In the present specification, the richness is a flavor containing at least one of the characteristics such as a well-balanced flavor, a satisfying feeling, and a continuous lingering flavor, and is preferably a flavor having all the characteristics shown above. be.

Within the range specified in the present invention, when high-concentration acid is used, heating at a high temperature, and / or heating for a long period of time, various substances that contribute to flavoring are likely to easily change due to heating. In order to produce a large amount, it is economical because a good flavor such as richness can be given to the food or drink only by adding a very small amount to the food or drink. On the other hand, depending on the flavor of the food or drink to be blended or the flavor to be imparted, the blending amount of the oil-and-fat-derived flavor-imparting agent of the present invention may be considerably small, which may reduce the work efficiency, or may be blended in the food or drink. In that case, relatively mild conditions (low concentration, low temperature, and / or short time) within the range specified in the present invention may be adopted. As described above, the conditions can be appropriately examined within the range specified by the present invention according to the desired flavor and blending amount.

Further, in order to remove solids and the like if necessary, after heating in step (2), the mixture is appropriately cooled to a predetermined temperature and then filtered to remove solids, and if necessary, centrifugation is performed. good. The filtration method and the centrifugation method are not particularly limited, and may be determined according to the state after heating in the step (2). As an example of the filtration method, filtration using paper or cloth that can be used for producing food and drink is preferable, and a specific preferable example is flannel filtration capable of removing fine solid matter. For example, the method of centrifuging at 1000 to 2000 G for about 5 to 30 minutes can be exemplified. For example, the water content in the fat-derived flavor-imparting agent of the present invention obtained by centrifugation under conditions such as within these ranges is preferably 0.3% by mass or less, more preferably 0.1% by mass. When the water content is within this range, the oil-and-fat-derived flavor-imparting agent of the present invention is kept clear, and there is an advantage that the change in flavor and appearance over time is small. However, the centrifugation condition and / or the water content may be out of the above range depending on the type of fat and oil and the state of the solid matter. From the viewpoint of removing more solid matter, it is preferable to carry out both filtration and centrifugation.

The fat-derived flavor-imparting agent obtained by the production method of the present invention (hereinafter, also referred to as the fat-derived flavor-imparting agent of the present invention) can be added to various foods and drinks in a predetermined amount to give a good flavor to the food and drink. Can be granted.

(Edible oils and fats that can be used in the present invention)
The edible fats and oils that can be used in the present invention are not particularly limited, and any fats and oils that can be used in foods and drinks may be selected. For example, it may be a vegetable oil, an animal oil, or an edible refined processed oil. More specifically, palm oil, palm oil, palm kernel oil, cocoa butter, coconut oil, peanut oil, olive oil, camellia oil, cottonseed oil, rapeseed oil, soybean oil, rice bran oil, sesame oil, flaxseed oil, tung oil, hemp seed oil, Benibana. Oil, corn oil, rice oil, sunflower oil, grape seed oil, sesame oil, green nut oil, avocado oil, almond oil, argan oil, peach oil, pumpkin seed oil, peanut oil, canola oil, mustard oil, beef fat, Examples include, but are not limited to, pork fat, sheep fat, chicken oil, liver oil, fish oil, whale oil, or hardened oils, partially hardened oils, ester exchange oils, butter, margarine and the like. Preferred examples include, but are not limited to, soybean oil, corn oil, palm oil, canola oil, and pork oil.

(An acid or a salt thereof showing acidity that can be used in the present invention)
The acid or salt having acidity that can be used in the present invention is not particularly limited, and any acid or salt having acidity that can be used in foods and drinks may be selected. The acid used may be an organic acid or an inorganic acid. Examples of preferred acids are one or more of hydrochloric acid, sulfuric acid, citric acid, acetic acid, succinic acid, lactic acid, or phosphoric acid, more preferably hydrochloric acid, acetic acid, lactic acid, or phosphoric acid, still more preferred. Is hydrochloric acid or phosphoric acid, most preferably phosphoric acid. Examples of these salts showing acidity include sodium dihydrogen phosphate, ammonium dihydrogen phosphate, potassium dihydrogen phosphate, and hydrates thereof, among which sodium dihydrogen phosphate and dihydrogen phosphate. Ammonium and hydrates thereof are particularly preferred.

(Other components that can be used in the present invention)
In the method for producing a flavor-imparting agent derived from fats and oils of the present invention, any one of before step (1), during step (1), between steps (1) and step (2), and after step (2). At the above timing, various raw materials that can be used for food and drink may be further added to the edible oil / fat itself, the heating mixture, or the oil / fat-derived flavor-imparting agent of the present invention for the purpose of obtaining a desired flavor. If the compounding is performed before the step (2) of heat treatment, a natural flavor that gives a natural feeling can be imparted by various products considered to be produced by the heating reaction, and if the compounding is performed after the step (2), the compounding can be performed. It is possible to give a fresh flavor of the blended raw material itself.

Examples of such ingredients are perfume compounds or compositions of various types, animal and vegetable fats and oils, oil-soluble pigments, vitamins, functional substances, fish meat extracts, livestock meat extracts, plant extracts, yeast extracts, animals and plants. Examples thereof include proteins, animal and plant proteolytic substances, starch, dextrin, amino acids, sugars, nucleic acids, and solvents. For example, "Patent Agency Gazette, Well-known and Conventional Techniques (Fragrances) Part II Food Flavors, published on January 14, 2000", "Fact-finding Survey on the Use of Food Fragrance Compounds in Japan" (2000 Health Science Research) Described in the report, Japan Fragrance Industry Association, published in March 2001), and "Synthetic Fragrance Chemistry and Product Knowledge" (December 20, 2016, supplementary new edition, edited by Synthetic Fragrance Editorial Committee, Chemical Industry Daily). Examples include natural essential oils, natural fragrances, and synthetic fragrances. The oil-and-fat-derived flavor-imparting agent of the present invention using the above components may be used as it is as a so-called seasoning oil, or may be further processed into various formulations described later. Further, the fat-derived flavor-imparting agent of the present invention contains a thickener, a gelling agent, an antioxidant, a pigment, a preservative, etc. within a range not deviating from the effect of the fat-derived flavor-imparting agent of the present invention. Also, the timing of blending these agents may be any of the above-mentioned timings.

(Flavor imparting agent derived from fats and oils of the present invention)
The oil-and-fat-derived flavor-imparting agent of the present invention can be blended with various foods and drinks to impart a good flavor. To give a good flavor is to give a feeling of oiliness, mellowness, sweetness peculiar to oil and fat, richness, satisfaction, volume, thickness of flavor, spread of flavor, strength of flavor, and long-lasting lingering flavor. The above may be given. As used herein, the addition of flavor may be to add a new flavor that the food or drink does not have, or to enhance the flavor that the food or drink already has, or both. In the present specification, the oily feeling may include, for example, a sensation of feeling the mellow and sweet richness of oils and fats, rather than the oiliness and oiliness of using a large amount of oil. Furthermore, the oil-and-fat-derived flavor-imparting agent of the present invention may suppress offensive odors such as bitterness, acidity, and astringent taste when blended in various foods and drinks, and further, by suppressing the taste, the material of the food and drink may be used. It may be one that accentuates the flavor. Therefore, the oil-derived flavor-imparting agent of the present invention can be used as a flavor-imparting or improving agent for foods and drinks.

The oil-derived flavor-imparting agent of the present invention has an oxidative odor and / or a green odor by being produced by the production method of the present invention. It was a completely surprising discovery that the POV was low, that is, the amount of peroxide was small, but the odor of oxidation was exhibited. In the present specification, the oxidized odor is, as described above, a unique aroma containing a sour oily odor that is felt from heated oils and fats such as oil after frying. The oil-derived flavor-imparting agent of the present invention may further have a green odor. The green odor means the scent of green or immature vegetables and fruits such as cucumber, melon, olive seeds and white banana, and the scent of cutting the leaves and stems of plants. The present inventors have stated that the oil-derived flavor-imparting agent of the present invention exhibits an oxidative odor and / or a green odor, but by adding an appropriate amount to the food or drink, the food or drink can be given a good flavor, for example, richness. I found the effect. This finding was completely unexpected, where oxidative and green odors can be considered as objects to be suppressed (see, eg, Patent No. 6240621).

Although not bound by any theory, it is considered that this component exhibiting an oxidative odor can impart a good flavor to foods and drinks when the oil-and-fat-derived flavor-imparting agent of the present invention is blended into foods and drinks. In the case of exhibiting a blue scent, it can be inferred that a better flavor can be imparted to the food or drink by the component exhibiting such a scent. Hexanal and trans-2-nonenal can be exemplified as the compound which contributes to the oxidative odor contained in the flavor-imparting agent derived from fat and oil of the present invention, and 2-pentylfuran can be exemplified as the compound which contributes to the green odor.

In addition, the oil-and-fat-derived flavor-imparting agent of the present invention obtained by producing by the production method of the present invention has an excellent feature of low POV. The oil-and-fat-derived flavor-imparting agent of the present invention preferably has a POV within a certain range, preferably 0 to 10 meq / kg, more preferably 0 to 5 meq / kg, and 0 to 3 meq. It is more preferably / kg. The POV may be measured according to the standard oil and fat analysis test method 2.5.2.1-2013.

(Application example of the flavor-imparting agent derived from fats and oils of the present invention)
The oil-derived flavor-imparting agent of the present invention can be blended into foods and drinks as it is, but it can be used as a solution, an emulsified product, a powder product, or another solid product (solid fat, etc.) in which other components are dissolved in a water-soluble or oil-soluble solvent. It may be used as various formulations.

Examples of the water-soluble solvent include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol and the like. Of these, ethanol or glycerin is particularly preferable from the viewpoint of use in foods and drinks. Examples of the oil-soluble solvent include vegetable fats and oils, animal fats and oils, refined fats and oils (for example, processed fats and oils such as medium-chain fatty acid triglycerides, short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, and triethylcitrate. Etc. can be exemplified.

Further, in order to obtain an emulsified preparation, the oil-and-fat-derived flavor-imparting agent of the present invention can be obtained by emulsifying with a water-soluble solvent and an emulsifier. The method for emulsifying the oil-and-fat-derived flavor-imparting agent of the present invention is not particularly limited, and various types of emulsifiers conventionally used in foods and drinks, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, and propylene glycol fatty acids. Emulsifier, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, processed starch, sorbitan fatty acid ester, Kiraya extract, Arabic gum, tragant gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein graya An emulsified solution having excellent stability can be obtained by emulsifying with an emulsifier such as saponin or sodium casein using a homomixer, a colloid mill, a rotary disk-type homogenizer, a high-pressure homogenizer, or the like. The amount of these emulsifiers to be used is not strictly limited and can be changed over a wide range depending on the type of emulsifier to be used, etc. The range of 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass is suitable. In addition to water, such water-soluble solvent solutions include polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solutions, and reduced water candy in order to stabilize emulsification. One kind or a mixture of two or more kinds can be blended.

Further, the emulsion thus obtained can be made into a powder formulation by drying if desired. Upon powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately added as needed. The amount of these to be used can be appropriately selected depending on the characteristics desired for the powder formulation and the like.

The various formulations containing the oil-derived flavor-imparting agent of the present invention may further contain components usually used in food and drink additives, if necessary. For example, solvents such as water and ethanol, and fragrances such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzylbenzoate, triethylcitrate, diethylphthalate, harcholine, medium-chain fatty acid triglyceride, and medium-chain fatty acid diglyceride are reserved. Can contain agents.

Examples of food and drink are not limited to these, but examples include various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, tangerine, seaweed, sudachi, hassaku, iyokan, yuzu, shikuwasa, and golden citrus; strawberry, blueberry. , Raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, giant peak and other fruit flavors; milk, yogurt, butter and other milk flavors; vanilla flavor Various tea flavors such as green tea, tea, oolong tea, herb tea; coffee flavor; cola flavor; cocoa flavor; cocoa flavor; various mint flavors such as spare mint and pepper mint; cinnamon, chamomile, cardamon, caraway, cumin, clove, pepper , Coriander, Sansho, Perilla, Ginger, Star Anis, Thyme, Togarashi, Natsumeg, Basil, Majorum, Rosemary, Laurel, Garlic, Wasabi and other spices or herbs; Almond, Cashew Nuts, Walnut and other nuts; Various liquor flavors such as wine, brandy, whiskey, lamb, gin, liqueur, Japanese sake, shochu, beer; vegetable flavors such as onion, celery, carrot, tomato, cucumber; chicken, duck meat, pork, beef, sheep meat, horse meat, etc. Various livestock meat flavors; red fish such as tuna, white fish such as mackerel, Thailand, salmon, and horse mackerel, freshwater fish such as sweetfish, trout, and carp, shellfish such as turban shells, hamaguri, asari, and shijimi, and various shells such as shrimp and crab. Various seaweeds such as seaweeds such as wakame and kelp; various grain flavors such as wheat such as rice, barley, wheat and malt; various fish fats and oils such as beef fat, chicken oil and lard; Examples include foods and drinks having one or more flavors such as various oil and fat flavors such as seaweed. Of these, foods and drinks whose flavor is particularly good due to the richness of fats and oils, such as milk flavor, coffee flavor, cacao flavor, spice or herb flavor, vegetable flavor, livestock meat flavor, seafood or seaweed flavor, grain flavor, and fat flavor. It can be suitably used for foods and drinks having at least one flavor.

More specific food and drink examples include senbei, hail, soup stock, rice cakes, buns, sardines, bean paste, sheep cans, water sheep cans, broth, jelly, castella, candy balls, biscuits, crackers, potato chips, cookies, etc. Confectionery such as pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, peanut paste and other pastes; bread, udon, ramen, Chinese noodles, sushi, Breads, noodles, rice such as Gomoku rice, fried rice, pilaf, dumpling skin, shumai skin, okonomiyaki, octopus, etc .; Pickles such as those pickles; fish such as mackerel, sardines, saury, salmon, tuna, bonito, whale, curry, squid, ayu, squid such as surumeika, spear squid, crested squid, firefly squid, madako, Octopus such as sardines, shrimp such as car shrimp, button shrimp, sardine shrimp, black tiger prawn, crabs such as taraba crab, zuwai crab, cotton crab, and kegani, shellfish such as asari, hamaguri, scallop, oyster, and mussels; Processed foods and drinks of seafood such as canned fish, boiled fish, boiled soup stock, ground meat, fish paste products (chikuwa, broth, broth, crab broth, crab leg broth, etc.); chicken, pork, beef, sheep, horse meat, etc. Livestock meat; curry, stew, beef stew, hayashi rice sauce, meat sauce, marbo tofu, hamburger, dumplings, pot rice base, soup stock (corn soup, tomato soup, consomme soup, etc.), meat dumplings, boiled meat, canned meat, etc. Processed foods and drinks using livestock meat; tabletop salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, sardine, hisoshio, sprinkle, Ochazuke no Moto, margarine, mayonnaise, dressing, vinegar, three cups of vinegar, powdered sushi vinegar, Chinese Nomoto, Tentsuyu, Mentsuyu (Konbu Dashi or Dashi Dashi, etc.), Sauce (Nakano Dashi, Tomato Sauce, etc.), Ketchup, Grilled Meat Sauce, Curry Roux, Stew Dashi, Soup Dashi, Dashi Dashi (Konbu Dashi or Dashi) Dashi stock, etc.), complex seasonings, hon mirin, new mirin (boiled mirin), mixed powder such as fried powder and octopus powder, and other seasonings, animal or vegetable products containing these seasonings Dashi-flavored food and drink; dairy products such as cheese, yogurt, butter; various yeasts such as beer yeast and bread yeast, lactic acid bacteria Various microbial fermented products; boiled vegetables, boiled Chikuzen, oden, pots, etc .; take-out lunch ingredients and side dishes; fruit juice drinks and fruit juices such as apples, grapes, citrus fruits (grapefruit, orange, lemon, etc.) Soft drinks, fruit meat drinks and fruit drinks with grains; vegetables such as tomatoes, peppers, celery, uri, biting melon, carrots, potatoes, asparagus, warabi, zenmai, vegetable drinks including these vegetables, vegetables Vegetable-containing foods and drinks such as soups; coffee, cocoa, green tea, tea, dragon tea, refreshing beverages, cola beverages, carbonated beverages (ciders with various flavors such as citrus flavors, etc.), lactic acid bacteria beverages and other favorite beverages; including raw medicines and herbs Beverages; cola drinks, fruit juice drinks, milk drinks, beer-taste drinks including non-alcoholic beers and so-called "third beers", sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, nutritional drinks, nourishing drinks, lactic acid bacteria Functional beverages such as beverages; non-alcoholic beverages such as alcohol-taste beverages with various liquor flavors (beer flavor, plum wine flavor, chuhai flavor, etc.); wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, sparkling liquor , Fruit liquor, medicinal liquor, other brewed liquor (effervescent) or liqueur (effervescent) such as so-called "third beer", alcoholic beverages containing these; and the like.

In the present invention, the concentration of the oil-and-fat-derived flavor-imparting agent of the present invention in the food or drink can be arbitrarily determined according to the flavor of the food or drink, the degree of the desired effect, and the like. As an example of the concentration, the concentration of the oil-and-fat-derived flavor-imparting agent of the present invention may be in the range of 0.00001% to 50% by mass with respect to the total mass of the food or drink, but the concentration is not limited thereto. Examples of preferable concentrations include 0.0001 to 30% by mass or 0.001 to 20% by mass as the concentration of the fat-derived flavor-imparting agent of the present invention with respect to the total mass of the food or drink. It can be selected according to the flavor characteristics and the amount of fats and oils. More specifically, for foods and drinks containing a large amount of fats and oils such as ra oil, onion oil, and various seasoning oils, although it depends on the flavor, 0.1% by mass to 50% by mass, preferably 1 to 30% by mass. More preferably, the range of 5 to 20% by mass can be exemplified as a concentration range capable of imparting a particularly good richness of oil and fat, and for processed and cooked foods such as retort foods and frozen foods, although it depends on the flavor, The range of 0.001 to 1% by mass, preferably 0.05 to 0.7% by mass, more preferably 0.01 to 0.5% by mass, still more preferably 0.03 to 0.3% by mass is particularly rich. Can be exemplified as a concentration range to which can be imparted, and the beverage has 0.00001 to 5% by mass, preferably 0.0001 to 1% by mass, and more preferably 0.001 to 0.1% by mass, depending on the flavor thereof. The range of% can be exemplified, and excellent richness can be imparted in this exemplified range, especially in a beverage exhibiting sweetness. In particular, in liquid water-based foods and drinks (in the present specification, the water-based foods and drinks mean foods and drinks capable of dissolving hydrophilic components by containing water), the fat-derived flavor-imparting agent of the present invention is an oil-in-water type. It can be suitably used in the dosage form of the emulsion, and can give a feeling of oiliness, volume, satisfaction, richness, etc. to foods and drinks with a small amount of compounding.

The oil-derived flavor-imparting agent of the present invention can also be used in foods and drinks for animals other than humans, such as livestock feeds and pet foods. The amount of the oil-and-fat-derived flavor-imparting agent of the present invention to be blended in animal foods and drinks is not particularly limited, and may be appropriately determined according to the flavor and health condition considered to be suitable for each animal, and for example, the same as described above. The range can be exemplified, but is not limited to these.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

[Example 1] Production of the oil-derived flavor-imparting agent of the present invention using various acids and fats and oils (1) Soybean oil Commercially available soybean oil is prepared as an edible oil and fat, and citric acid (85) is used as an acid or a salt thereof. % Aqueous solution), sodium dihydrogen phosphate dihydrate, hydrochloric acid (35% aqueous solution), citric acid, acetic acid (90% aqueous solution), succinic acid, and lactic acid. The acid whose concentration is not described means that the crystalline powder was used instead of the aqueous solution.

Then, as step (1), each acid or its salt showing acidity was blended with soybean oil to obtain a heating mixture of edible oil and fat and its salt showing acidity or acidity. The concentration of the acid or its salt showing acidity was 0.5% by weight based on the whole mixture, that is, the final concentration.

As the step (2), the heating mixture obtained in the step (1) was heated at 120 ° C. for 3 hours.

Then, the mixture was cooled to about 50 ° C., filtered with flannel to remove solid impurities, and then centrifuged at 1300 × g for 10 minutes to obtain the oil-and-fat-derived flavor-imparting agent of the present invention. When the odor of this fat-derived flavor-imparting agent was evaluated by five well-trained panelists with more than 10 years of experience, all five commented that they felt the oxidative odor peculiar to fats and oils and the green odor like green grass. bottom.

On the other hand, as a comparative example, commercially available soybean oil containing no acid or its salt showing acidity is directly subjected to the heat treatment in step (2), and further subjected to the above-mentioned flannel filtration and centrifugation to obtain a comparative oil or fat. The derived flavor-imparting agent was obtained.

Then, POV was measured for each of the obtained fat-derived flavor-imparting agents and acid-free soybean oil. The measurement was carried out according to the standard oil and fat analysis test method 2.5.2.1-2013 according to the following procedure.
1. 1. A mixed solution of isooctane: acetic acid = 2: 3 (volume ratio) is prepared in an Erlenmeyer flask, and the mixture is gently stirred with a stirrer.
2. 2. Prepare a saturated potassium iodide solution that has been refrigerated.
3. Prepare a 0.01 mol / L sodium thiosulfate solution.
4. Measurement is performed in the mode "TS1" using a peroxide value measuring device (Hiranuma automatic titrator COM-1700, manufactured by Hiranuma Sangyo Co., Ltd.).
5. Purge to fill the dripping burette with the prepared 0.01 mol / L sodium thiosulfate solution. Specifically, the connecting portion of the burette is turned upside down, and the waste liquid receiver is placed under the burette. When the purge is complete, return the connection to its original orientation.
6. Select "POV" as the measurement target in the menu.
7. Weigh about 5 g of the sample (fat-derived flavor-imparting agent prepared as described above) in a 200 ml Erlenmeyer flask, put a stir bar in the flask, and pour 30 ml of the prepared isooctane / acetic acid mixed solution into the flask. The stirrer is rotated to uniformly dissolve the sample (the oil-and-fat-derived flavor-imparting agent).
8. The air in the flask is replaced with nitrogen, 0.2 ml of a saturated potassium iodide solution is added while passing through nitrogen, the stopper is immediately closed, and the mixture is stirred with a stirrer for 1 minute. Further, pour 100 ml of ultrapure water and shake well.
9. Place the Erlenmeyer flask on the device, lower the electrodes and immerse. The dripping burette should be such that the tip is just immersed in the liquid surface.
10. Stirring is started with the stir bar, and then the measurement is started.

In addition, 15 well-trained panelists with more than 10 years of experience in dressing by blending the obtained flavor-imparting agents derived from fats and oils with a commercially available lemon dressing so that the final concentration is 0.3% by mass. Sensory evaluation was performed by. In the sensory evaluation, each dressing was fed, and the taste of the richness, the taste of acidity suppression, and the taste of the overall flavor were scored according to the following criteria, and comments were felt about the flavor. I let you. Table 1 below shows the POV measurement results, the average score of the sensory evaluation, and typical comments.
(Evaluation criteria) 4 points is the highest point, 1 point is the lowest point, and points that are considered to be applicable in 0.1 point increments are given 4: Remarkably increased and very preferable 3: Clearly increased and preferable 2: Slightly raised and slightly preferable 1: No difference from the control product

As shown in Table 1, the fat-derived flavor-imparting agent of the present invention imparts excellent richness, and can also impart the mellowness and sweetness of fats and oils that cannot be obtained by the comparative product, and further, the lemon dressing. The sourness became mellow, and a dressing with high palatability was obtained. Regarding POV, all acids had lower POV than the acid-free comparative products, but were particularly low in phosphoric acid and hydrochloric acid.

(2) Pork oil A commercially available pork oil is prepared, and the oil-derived flavor-imparting agent of the present invention is used in the same manner as in Example 1 except that the type of acid or salt thereof showing acidity is as shown in Table 2 below. Got That is, as step (1), each acid shown in Table 2 below is blended with pork oil so as to have a concentration of 0.5% by mass, and a heating mixture of edible oil and fat and an acid or a salt thereof showing acidity is prepared. Then, as step (2), the heating mixture obtained in step (1) is heated at 120 ° C. for 3 hours, and the above-mentioned flannel filtration and centrifugation are performed to obtain the oil-fat-derived flavor-imparting agent of the present invention. Obtained. When the flavor of this fat-derived flavor-imparting agent was evaluated by seven well-trained panelists with more than 10 years of experience, all seven commented that they felt the oxidative odor peculiar to fats and oils and the green odor like green grass. bottom.

Then, the POV of each of the obtained flavor-imparting agents derived from fats and oils was measured. In addition, in order to confirm the flavor-imparting effect of each of the obtained oil-and-fat-derived flavor-imparting agents, a soy sauce-flavored soup was prepared by dissolving a commercially available soy sauce-flavored instant noodle powder soup in 400 ml of hot water, and each of the obtained oils and fats was prepared. The soup of the present invention was prepared by blending the derived flavor-imparting agent so as to have a final concentration of 0.2% by mass. Further, a commercially available pork oil to which no acid was added was subjected to the step (2) and heated, and the same amount was blended with the soup to prepare a comparative soup. Each of the obtained soups was subjected to sensory evaluation by 15 panelists with more than 10 years of experience. In the sensory evaluation, the richness compared with the control product was scored according to the same criteria as in Example 1. The measurement results of POV and the average score of the sensory evaluation are shown in Table 2 below.
(Evaluation criteria) 4 points is the highest point, 1 point is the lowest point, and points that are considered to be applicable in 0.1 point increments are given 4: Remarkably increased and very preferable 3: Clearly increased and preferable 2: Slightly raised and slightly preferable 1: No difference from the control product

As shown in Table 2, the fat-derived flavor-imparting agent of the present invention can impart a significantly superior richness to the comparative product by using any acid or its salt exhibiting acidity, and can impart a POV. Was confirmed to be low.

[Example 2] Acid concentration Implemented except that commercially available soybean oil, pork oil and phosphoric acid (85% aqueous solution) were prepared and phosphoric acid was added to soybean oil or pork oil at various concentrations as shown in Table 2 below. In the same manner as in Example 1, oil-derived flavor-imparting agents of the present invention and comparative products were prepared. When the flavor of the fat-derived flavor-imparting agent of the present invention was evaluated by five well-trained panelists with more than 10 years of experience, all five of them found that the fat-derived flavor-imparting agent of the present invention and the comparative product was oil-fat. He commented that he felt a peculiar oxidative odor and a green grass-like odor, and that comparative products 5 and 8 had a harsh acidity.

Then, POV measurement was performed in the same manner as in Example 1. A sensory evaluation was also performed. In the sensory evaluation, a commercially available chicken soup is prepared, and a soup containing the oil-derived flavor-imparting agent of the present invention or a comparative product so as to have a final concentration of 0.1% by mass, and a commercially available soybean oil before heating or A control soup was prepared by blending pork oil with the commercially available chicken soup so as to have a final concentration of 0.1% by mass. Then, using a soup containing commercially available soybean oil or pork oil before heating as a control product, the richness of the soup of the present invention or the comparative product compared with the control product was scored according to the same criteria as in Example 1. .. The soups using the same edible oil and fat were compared with each other. The average results of POV measurement results and sensory evaluation are shown in Table 3 below.
(Evaluation criteria) 4 points is the highest point, 1 point is the lowest point, and points that are considered to be applicable in 0.1 point increments are given 4: Remarkably increased and very preferable 3: Clearly increased and preferable 2: Slightly raised and slightly preferable 1: No difference from the control product

As shown in Table 3, the fat-derived flavor-imparting agent of the present invention can impart a significantly superior richness to the comparative product outside the range by setting the acid concentration within the range of the present invention. rice field. It was also confirmed that the POV was low. When the acid concentration was 12% (comparative products 5 and 8), 14 out of 15 panelists evaluated that it was hard to say that the oily and harsh acidity was noticeable and the richness increased compared to the control product. rice field.

[Example 3] Heating time and temperature The acid concentration was 0.1% by mass, and the same as in Example 1 except that the heat treatment was performed at the temperature and time shown in Table 4 below, and the product of the present invention and the comparison. A flavor-imparting agent derived from fats and oils was obtained. That is, as step (1), a phosphoric acid aqueous solution (85% aqueous solution) is used and blended with soybean oil so that the acid concentration becomes 0.1% by mass, and a heating mixture of edible oil and fat and acid is prepared. Prepared. Next, as step (2), the heating mixture obtained in step (1) was heated at the temperature and time shown in Table 4 below, and the above-mentioned flannel filtration and centrifugation were performed to obtain the product of the present invention and the comparative product. An oil-derived flavor-imparting agent was obtained. When the flavor of each of the obtained fat-derived flavor-imparting agents was evaluated by five well-trained panelists with more than 10 years of experience, all five of the fat-derived flavor-imparting agents of the present invention were unique to fats and oils. He commented that he felt an oxidative odor and a green grass-like odor. On the other hand, he commented that the comparative product 9 had a very slight oxidative odor but no green odor, and the comparative product 10 had a very conspicuous oxidative odor.

Then, POV was measured in the same manner as in Example 1. In addition, a commercially available mayonnaise is prepared, and the mayonnaise of the present invention or the comparative product is prepared by blending the oil-derived flavor-imparting agent of the present invention or the comparative product with the mayonnaise so that the final concentration is 0.3% by mass. Then, the richness of each mayonnaise obtained by 15 well-trained panelists with more than 10 years of experience was scored according to the criteria of Example 1. That is, using commercially available mayonnaise as a control product, the richness compared with the control product was scored according to the same criteria as in Example 1. The measurement results of POV and the average score of the sensory evaluation are shown in Table 4 below.
(Evaluation criteria) 4 points is the highest point, 1 point is the lowest point, and points that are considered to be applicable in 0.1 point increments are given 4: Remarkably increased and very preferable 3: Clearly increased and preferable 2: Slightly raised and slightly preferable 1: No difference from the control product

As shown in Table 4, it was confirmed that the product of the present invention can significantly impart richness as compared with the comparative product, and can impart a better flavor to the food and drink. When we asked 15 panelists with more than 10 years of experience to comment on the flavor of each dressing containing the product of the present invention or each comparative product compared to the dressing on the market, all 15 of the 15 people commented on the flavor of the product. Responded that the richness and sweetness were increased and the satisfaction and the aftertaste of the taste were enhanced. 13 out of 15 respondents answered that they felt that the flavor had dropped due to the feeling of puffiness, and that 13 out of 15 people felt oily and harsh sourness, which was a little different from mayonnaise. I answered.

[Example 4] Use of various edible fats and oils As shown in Table 5 below, various commercially available edible fats and oils are prepared, and phosphoric acid is added to the edible fats and oils so that the final concentration is 1.0% by mass. Then, it was heated at 100 ° C. for 2 hours to produce the oil-and-fat-derived flavor-imparting agent of the present invention. Further, each commercially available edible oil or fat to which phosphoric acid was not added was similarly heated, that is, heated at 100 ° C. for 2 hours to obtain a comparative product. Then, POV was measured and sensory evaluation was performed on the obtained product of the present invention and the comparative product. The measurement of POV was carried out in the same manner as in Example 1. In the sensory evaluation, the mayonnaise of the present invention or the comparative product was prepared by blending the product of the present invention or the comparative product with the commercially available mayonnaise used in Example 1 at a final concentration of 0.1% by mass (total amount of dressing) to prepare the mayonnaise of the product of the present invention and the comparative product. Fifteen well-trained panelists with more than 10 years of experience were fed mayonnaise, and the richness of the product of the present invention compared to the comparative product was scored according to the same criteria as in Example 1.
(Evaluation criteria) 4 points is the highest point, 1 point is the lowest point, and points that are considered to be applicable in 0.1 point increments are given 4: Remarkably increased and very preferable 3: Clearly increased and preferable 2: Slightly increased and slightly preferable 1: No difference from the comparative product is felt. Table 5 below shows the average results of POV measurement and sensory evaluation.

As shown in Table 5, it was confirmed by the present invention that an oil / fat-derived flavor-imparting agent capable of imparting a good flavor to foods and drinks can be obtained regardless of the type of oil / fat. The POV was also lower than that without the addition of acid.

[Example 5] Example of compounding of components other than acid or its salt showing acidity and edible fats and oils The components shown in Table 6 below are mixed and heated at 90 ° C. for 4 hours to taste the fats and oils derived from the products of the present invention and the comparative products. Manufactured the grantant. The acid concentration of the product of the present invention is 3.5% by mass with respect to the total amount of the mixture of phosphoric acid, yeast extract and soybean oil (corresponding to the heating mixture of step (1)), and the acid concentration of the comparative product is the above-mentioned mixture. It was 0.04% by mass and 0% by mass, respectively, with respect to the total amount. The obtained oil-and-fat-derived flavor-imparting agent of the present invention and the comparative product were blended with commercially available chili oil so as to have a concentration of 7% by mass (final concentration) to prepare flavored chili oil, which was the same as in Example 4. Then, a sensory evaluation was performed by 12 well-trained panelists, who scored the taste of richness and commented on the flavor of each flavored chili oil. Table 6 shows the average scores and typical comments of the 12 panelists.

The fat-derived flavor-imparting agent of the present invention containing phosphoric acid in an amount in the range of the product of the present invention can impart an excellent flavor that cannot be obtained by the comparative product, such as the sweet richness of the fat and oil, as compared with the comparative product outside the range. It was a thing. The POV was also low.

[Example 6] Example of blending the oil-and-fat-derived flavor-imparting agent of the present invention into various foods and drinks (1) Tomato soup The oil-and-fat-derived flavor-imparting agent of the present invention produced in Example 5 was added to a commercially available canned tomato soup. The soup of the present invention was prepared by blending the product 50) so as to have a final concentration of 0.01% by mass. On the other hand, the commercially available soybean oil used as the edible oil and fat in Example 5 was blended with the same amount of the commercially available tomato soup as the above-mentioned oil and fat-derived flavor-imparting agent of the present invention to prepare a comparative soup. Seven well-trained panelists were sensory evaluated for the flavor of the soups of the present invention and the comparative product. As a result, all seven panelists found that the tomato soup of the present invention had a higher oil-like richness and sweetness than the comparative tomato soup, as well as enhanced umami and suppressed soup. He answered that it had a mellow flavor.
(2) Calorie-off retort curry A commercially available calorie-off retort curry is mixed with the fat-derived flavor-imparting agent of the present invention (product 50 of the present invention) produced in Example 5 so as to have a concentration of 3% by mass. The retort curry of the invention was prepared. On the other hand, the same amount of the commercially available soybean oil used as the edible oil and fat in Example 5 was blended with the commercially available retort curry to prepare a comparative retort curry. Five well-trained panelists were sensory evaluated for the flavor of the retort curry of the present invention and the comparative product. As a result, all five panelists have enhanced fat-like richness and sweetness compared to the retort curry that does not contain the fat-derived flavor-imparting agent of the present invention, and have a voluminous and satisfying feeling that is not a calorie-free product. I answered that it was increasing.

Claims (7)

Step (1) To prepare a heating mixture by blending edible fats and oils with an acid having a final concentration of 0.05 to 10% by mass or a salt thereof showing acidity, and Step (2) Step (1). The heating mixture obtained in the above step is heated at 80 to 160 ° C. for 0.5 to 7 hours.
A method for producing a flavor-imparting agent derived from fats and oils. The method for producing a flavor-imparting agent derived from fats and oils according to claim 1, wherein the acid is an inorganic acid. The method for producing a flavor-imparting agent derived from fats and oils according to claim 2, wherein the acid is phosphoric acid or hydrochloric acid. The method for producing a flavor-imparting agent derived from fat or oil according to any one of claims 1 to 3, wherein the fat or oil is soybean oil, corn oil, palm oil, rapeseed oil, or pork oil. The method for producing a flavor-imparting agent derived from fats and oils according to any one of claims 1 to 4, wherein the flavor is rich. A method for imparting flavor to foods and drinks, which comprises blending a flavor-imparting agent derived from fats and oils produced according to the method according to any one of claims 1 to 5 into foods and drinks. The method for imparting flavor to food and drink according to claim 6, wherein the flavor is rich.