JP2022151721A - Sweetness promoter, fat composition for sweetness promoter, sweetness promoting method of food composition, and manufacturing method of sweetness promoter - Google Patents

Abstract

To provide a raw material excellent in effect for enhancing sweetness.SOLUTION: A sweetness promoter is characterized by containing an enzymatic hydrolyzate of oxidized fat as an active ingredient. Further, a sweetness promoting fat composition is characterized by containing an edible fat that is a base oil and an enzymatic hydrolyzate due to an enzyme of the oxidized fat. By adding these to edible compositions such as bakery foods, confectionery, soups, beverages, processed meat foods, processed marine foods, fried foods, etc., or their raw materials, the sweetness of the edible compositions can be enhanced.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a technique for enhancing the sweetness of foods and drinks.

Conventionally, various edible materials have been known which are excellent in the effect of enhancing sweetness. For example, Patent Literature 1 discloses a method of enhancing the sweetness of food using a long-chain polyunsaturated fatty acid and/or its ester. Further, for example, Patent Document 2 discloses a sweetness enhancer containing, as an active ingredient, an oxidized partially hydrogenated oil having a peroxide value of 25-300. Further, for example, Patent Document 3 discloses a sweetness enhancer containing, as an active ingredient, oxidized fat and 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.

JP 2009-284859 A International Publication No. 2014/077019 pamphlet International Publication No. 2018/037926 pamphlet

However, in recent years, interest in food has been increasing more and more, and further development of materials capable of enhancing sweetness is desired.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a material that is excellent in the effect of enhancing sweetness.

As a result of intensive studies, the inventors have found that by subjecting edible oils and fats to a specific treatment, it is possible to obtain materials that are excellent in the effect of enhancing sweetness, and have completed the present invention.

That is, the first aspect of the present invention provides a sweetness enhancer characterized by containing an enzymatic hydrolyzate of oxidized fat as an active ingredient.

In the sweetness enhancer, the oxidized fat is selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. It is preferably obtained by oxidizing at least one selected fat.

Moreover, in the sweetness enhancer, the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.

In addition, in the sweetness enhancer, the acid value of the hydrolyzate is preferably 5 or more and 200 or less.

In its second aspect, the present invention provides an oil and fat composition for enhancing sweetness, comprising an edible oil and fat as a base oil and an enzymatic hydrolyzate of an oxidized oil and fat.

In the above oil and fat composition for enhancing sweetness, the oxidized fat includes rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and It is preferably obtained by oxidizing at least one fat selected from linseed oil.

In addition, in the above fat and oil composition for enhancing sweetness, the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.

In addition, in the above sweetening-enhancing fat and oil composition, the hydrolyzate preferably has an acid value of 5 or more and 200 or less.

Moreover, in the above fat and oil composition for enhancing sweetness, it is preferable to contain 0.01% by mass or more and 10% by mass or less of the enzymatic hydrolyzate of the oxidized fat.

In the third aspect of the present invention, the sweetness enhancement of an edible composition is characterized by adding the above sweetness enhancer or the above sweetness enhancing oil and fat composition to an edible composition or a raw material thereof. It provides a method.

In the above method for enhancing sweetness of an edible composition, the above sweetness enhancer or the above fat and oil composition for enhancing sweetness is added to the edible composition so that the content of the enzymatic hydrolyzate of the oxidized fat is 1 It is preferable to add it to the edible composition or its raw material so as to be 1000 ppm by mass or more and 1000 ppm by mass or less.

In its fourth aspect, the present invention comprises a step of oxidizing a fat to obtain an oxidized fat, and a step of hydrolyzing the oxidized fat with an enzyme to obtain an enzymatic hydrolyzate of the oxidized fat. The present invention provides a method for producing a sweetness enhancer characterized by:

In the above method for producing a sweetness enhancer, the fats and oils include rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. At least one fat selected from oils is preferred.

Moreover, in the above method for producing a sweetness enhancer, it is preferable to oxidize the oxidized fat so that the peroxide value of the oxidized fat is 15 or more and 300 or less.

Moreover, in the above method for producing a sweetness enhancer, the oxidation treatment is preferably performed by heating while supplying oxygen to the fat.

Moreover, in the method for producing the sweetness enhancer described above, it is preferable to perform a hydrolysis treatment so that the acid value of the hydrolyzate is 5 or more and 200 or less.

Moreover, in the method for producing a sweetness enhancer, it is preferable to use lipase as the enzyme.

[Existence of impossible/impractical circumstances]
In the present invention, edible fats and oils are oxidized and then hydrolyzed with an enzyme to use this as an active ingredient for enhancing sweetness. In general, processed edible oils and fats are compositions composed of an extremely large variety of chemical substances, and it is impossible to investigate and identify the chemical substances contained one by one, or it is extremely economically uneconomical. Not practical due to the expense and time required.

According to the present invention, it is possible to provide a material having an excellent effect of enhancing sweetness by using a processed edible oil.

In the present invention, edible fats and oils are subjected to a specific treatment and used as an active ingredient for enhancing sweetness. Specifically, the treatment is an oxidation treatment and an enzymatic hydrolysis treatment. Modes for carrying out the present invention will be described in further detail below.

Oils and fats used as raw materials for oxidation treatment are not particularly limited as long as they are edible, and include rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, At least one fat selected from macadamia nut oil, rice oil, sunflower oil, and linseed oil is preferred. As for the degree of oxidation, when the peroxide value is used as an index, the peroxide value of edible oils and fats generally distributed in the market is about 0 to 10, but the peroxide value is increased to about 15 or more and 300 or less. preferably. The range of peroxide value (hereinafter sometimes referred to as "POV") may be in the range of 25 or more and 290 or less, or in the range of 40 or more and 270 or less. , 60 or more and 250 or less. If the peroxide value is less than the above range, the sweetness enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor may deteriorate. The peroxide value (POV) can be measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). The oils and fats to be subjected to the oxidation treatment may be used singly or in combination of two or more kinds. is within the above range. In addition, two or more types of oils and fats may be separately oxidized and mixed, and the peroxide value in the entire mixed oil mixed after the oxidation treatment may be within the above range.

In the enzymatic hydrolyzate treatment, the esterified fatty acid such as glycerol fatty acid contained in the oxidized fat is subjected to enzymatic hydrolysis to release the fatty acid, thereby increasing the content of the fatty acid. Although there is no particular limitation, it is preferable to use lipase as the enzyme. As for the degree of hydrolysis, when the acid value that reflects the free fatty acid content in the fat is used as an index, the acid value of edible fats and oils on the market is generally about 0 to 1, but the acid value is 5. It is preferable that it is increased to about 200 or less. In another embodiment, the acid value (acid value; hereinafter sometimes referred to as "AV") may range from 10 to 190, or from 20 to 180, It may be in the range of 30 or more and 170 or less. If the acid value is less than the above range, the sweetness enhancing effect tends to be poor. If the acid value exceeds the above range, the flavor of food and drink may deteriorate. The acid value (AV) can be measured in accordance with "Standard Fat Analysis Test Method 2.3.1 Acid Value" (Japan Oil Chemists' Society). The oxidized fats and oils to be hydrolyzed by the enzyme may be used singly or in combination of two or more types. The overall acid value may be within the above range. In addition, two or more kinds of oils and fats may be separately hydrolyzed with an enzyme and mixed, and the acid value (AV) of the entire mixed oil mixed after the hydrolysis treatment may be within the above range.

The method of oxidizing fats and oils is not particularly limited as long as it can be oxidized to a peroxide value (POV) within the above predetermined range, but a method of heat treatment is preferred. For example, from the viewpoint of production on an industrial scale, the raw material fats and oils are stored in an appropriate container such as a tank, and the container is equipped with a heating method such as an electric heating type, a direct flame burner type, a microwave type, a steam type, a hot air type, etc. It is preferable to use

As the raw material oils and fats to be oxidized, as described above, rapeseed oil, soybean oil, corn oil, grape seed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, linseed oil, etc. Any oils and fats may be used, and these may be used singly or in combination of two or more. In addition, when used in combination, the mixed oil may be subjected to oxidation treatment, or may be mixed after being subjected to oxidation treatment separately.

The conditions for the heat treatment are not particularly limited. More preferably, the heating time is 1 hour or more and 100 hours or less. In addition, the condition of the integrated amount of heating temperature (° C.)×heating time (hours) is typically 200 or more and 20,000 or less, and in another embodiment, it may be in the range of 220 or more and 18,000 or less. , 240 or more and 15000 or less. When the heating temperature is changed, the cumulative amount of heating temperature (°C) x heating time (hours) is the heating temperature (°C) before changing the temperature x heating time (hours) before changing the temperature + It can be calculated as the heating temperature (° C.) after changing the temperature×the heating time (hour) after changing the temperature, or the integral value of the heating temperature (° C.) over the heating time (hour).

During the heat treatment, oxygen (air) may be supplied by taking in oxygen from the open space of the container by stirring or by blowing in oxygen. Air or the like may be used as the oxygen source. This promotes the oxidation of fats and oils. In that case, the oxygen supply rate is preferably 0.001 to 2 L/min per 1 kg of the oil. For example, in the case of air, it is preferably 0.005 to 10 L/min, more preferably 0.01 to 5 L/min, per 1 kg of the oil.

On the other hand, the enzymatic hydrolysis method is not particularly limited as long as it can hydrolyze the oxidized fat and oil as a raw material to an acid value (AV) within the predetermined range, but is preferably used. A method using lipase as an enzyme is mentioned. The lipase to be used may be derived from, for example, microorganisms, animals, or plants, and is not particularly limited, but lipases derived from microorganisms are preferably used.微生物としては、例えば、糸状菌（Ａｓｐｅｒｇｉｌｌｕｓ ａｗａｍｏｒｉ、Ａｓｐｅｒｇｉｌｌｕｓ ｎｉｇｅｒ、Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ、Ａｓｐｅｒｇｉｌｌｕｓ ｐｈｏｅｎｉｃｉｓ、Ａｓｐｅｒｇｉｌｌｕｓ ｕｓａｍｉｉ、Ｇｅｏｔｒｉｃｈｕｍ ｃａｎｄｉｄｕｍ、Ｈｕｍｉｃｏｌａ、Ｍｕｃｏｒ ｊａｖａｎｉｃｕｓ、Ｍｕｃｏｒ ｍｉｅｈｅｉ、Ｐｅｎｉｃｉｌｌｉｕｍ ｃａｍｅｍｂｅｒｔｉｉ、Ｐｅｎｉｃｉｌｌｉｕｍ ｃｈｒｙｓｏｇｅｎｕｍ、Ｐｅｎｉｃｉｌｌｕｍ ｒｏｑｕｅｆｏｒｔｉ、Ｒｈｉｚｏｍｕｃｏｒ ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ ｄｅｌｅｍａｒ、 Ｒｈｉｚｏｐｕｓ ｊａｐｏｎｉｃｕｓ、Ｒｈｉｚｏｍｕｃоｒ ｍｉｅｈｅｉ、Ｒｈｉｚｏｐｕｓ ｎｉｖｅｕｓ、Ｒｈｉｚｏｐｕｓ ｏｒｙｚａｅ）、放線菌（Ｓｔｒｅｐｔｏｍｙｃｅｓ）、細菌（Ａｌｃａｌｉｇｅｎｅｓ、Ａｒｔｈｒｏｂａｃｔｏｒ、Ｃｈｒｏｍｏｂａｃｔｅｒｉｕｍ ｖｉｓｃｏｓｕｍ、Ｐｓｅｕｄｏｍｏｎａｓ、Ｓｅｒｒａｔｉａ ｍａｒｃｅｓｃｅｎｓ）、酵母（Ｃａｎｄｉｄａ）等が挙げられる。 Among them, it is preferable to use a lipase derived from the genus Candida.

Enzymes may be used singly or in combination of two or more. In addition, when two or more types are used in combination, a plurality of types of enzymes may be added to the reaction system at the same time. You may add sequentially, such as subjecting it to the reaction by the enzyme.

As reaction conditions for enzymatic hydrolysis, conditions such as temperature, pH, and reaction time suitable for the enzyme to be used may be appropriately selected. Typically, for example, when using a lipase, the temperature may be any temperature that does not inactivate the lipase. It may be in the range of 60° C. or lower, or in the range of 30° C. or higher and 50° C. or lower. Further, the reaction time may be, for example, 0.05 hours or more and 120 hours or less, and in another embodiment, may be in the range of 0.1 hours or more and 72 hours or less. It may be in the range of hours or less, and may be in the range of 0.3 hours or more and 30 hours or less. In addition, the amount of the enzyme added to the oxidized fat may be, for example, 0.01% by mass or more and 40% by mass or less, and in another embodiment, it is in the range of 0.04% by mass or more and 30% by mass or less. may be in the range of 0.08% by mass or more and 20% by mass or less, and may be in the range of 0.1% by mass or more and 10% by mass or less.

In general, enzymatic hydrolysis reactions tend to occur more efficiently in the presence of a certain amount of water. Therefore, the hydrolysis treatment may be performed after adding a predetermined amount of water. In this case, it is preferable to add water to 10 parts by mass or more and 1000 parts by mass or less, and preferably 20 parts by mass or more and 800 parts by mass or less with respect to 100 parts by mass of the oxidized fat. It is more preferably 40 parts by mass or more and 600 parts by mass or less, and even more preferably 60 parts by mass or more and 500 parts by mass or less.

The enzymatic hydrolysis treatment may optionally be followed by an enzyme deactivation treatment. Heat treatment at 25 to 110° C. for about 1 minute to 2 hours is preferable as the treatment for deactivating the enzyme. In addition, it is preferable to collect the oil layer by centrifuging to separate the oil layer and the water layer. Furthermore, it is also preferable to add fresh water to the recovered oil layer, wash it with water, and then centrifuge again to separate the oil layer from the water layer, thereby recovering the oil layer. Thereby, water-soluble contaminants can be removed from the oil layer.

The above-described enzymatic hydrolyzate of oxidized fat (hereinafter sometimes simply referred to as "hydrolyzate") is excellent in the effect of enhancing sweetness, as shown in the examples described later. Therefore, in the present invention, it is used as an active ingredient of a sweetness enhancer.

In any non-limiting aspect of the invention, the sweetness enhancer may be provided in the form of a fat composition. Specifically, for example, edible oils and fats, excipients, adjuvants, emulsifiers, pH adjusters, etc. are arbitrarily blended as necessary, and any liquid, powder, paste, etc. are prepared by a known method. It can be made into an oil and fat composition in the form of That is, for example, liquid fats, margarines, fat spreads, shortenings, powdered fats and the like, which are mainly composed of fats and oils, may be prepared by pharmaceutical techniques generally known to those skilled in the art. It may be prepared in the form of a small amount of solution, powder, gel, granules, etc., and any of these forms may be adopted. Further, for example, in the case of powdering, an auxiliary agent such as corn syrup may be used, and an emulsifier may be added to prepare an emulsified raw material, which may then be powdered. Powderization means include spray drying, freeze drying, and the like.

Edible oils and fats include, for example, rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, coconut oil , vegetable oils and fats such as cacao butter, animal oils and fats such as beef tallow, lard, chicken fat and milk fat, and medium-chain fatty acid triglycerides. In addition, these fractionated oils (mid-melting part of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, hydrogenated oils and other processed fats and the like are included. Edible oils and fats may be used singly or in combination of two or more.

The sweetness enhancer provided by the present invention may optionally contain adjuvants that are usually added for food as long as they do not impair the desired sweetness enhancement functionality. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavor imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.

The content of the enzymatic hydrolyzate of the oxidized fat described above in the sweetness enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, and 0.03% by mass. % or more and 7 mass % or less, more preferably 0.05 mass % or more and 5 mass % or less. The material itself that provides the enzymatic hydrolyzate of the oxidized fat described above may constitute the sweetness enhancer.

On the other hand, in another non-limiting aspect of the present invention, the enzymatic hydrolyzate of the oxidized fat described above may be contained in the edible fat. That is, an edible fat as a base oil and a sweetening enhancing fat composition containing the above hydrolyzate are provided. According to this, it is easy to adjust the concentration of the hydrolyzate using the edible oil as the dispersion medium. In addition, when it is contained in foods and drinks, it is easily blended with food materials, raw materials, food ingredients, and the like.

Examples of edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, and cottonseed oil, as well as the sweetness enhancers described above. , vegetable oils and fats such as rice oil, peanut oil, coconut oil and cacao butter; animal oils and fats such as beef tallow, lard, chicken fat and milk fat; and medium chain fatty acid triglycerides. In addition, these fractionated oils (mid-melting part of palm oil, soft fractionated palm oil, hard fractionated palm oil, etc.), transesterified oils, hydrogenated oils and other processed fats and the like are included. Edible oils and fats may be used singly or in combination of two or more.

The contents of the edible oil and the hydrolyzate in the oil and fat composition for enhancing sweetness are not particularly limited, but it is preferable that the hydrolyzate is well dispersed in the oil and fat composition. For example, it preferably contains 90% by mass or more and 99.99% by mass or less of edible fat, more preferably 93% by mass or more and 99.97% by mass or less, and 95% by mass or more and 99.95% by mass. % or less is even more preferable. Moreover, it preferably contains 0.01% by mass or more and 10% by mass or less of the hydrolyzate, more preferably 0.03% by mass or more and 7% by mass or less, and 0.05% by mass or more. It is even more preferable to contain 5% by mass or less. In addition, the content ratio of the hydrolyzate to the edible oil is preferably 0.01 parts by mass or more and 11.12 parts by mass or less with respect to 100 parts by mass of the edible oil, and 0.03 parts by mass or more and 7.53 parts by mass. It is more preferably 0.05 parts by mass or more and 5.27 parts by mass or less. In another embodiment, the hydrolyzate may be solid at room temperature, so it may be sufficiently melted by heating and then mixed with the edible oil. .

The oil and fat composition for enhancing sweetness provided by the present invention, similarly to the above-described sweetness enhancing agent, contains adjuvants that are usually added for food as long as they do not impair the desired sweetness enhancing functionality. may Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, fragrances, flavor imparting agents, pigments, physiologically active substances, and the like. Specific examples include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.

To further explain the form of use of the sweetness enhancer or the oil and fat composition for enhancing sweetness, in the present invention, the hydrolyzate contained in the agent or composition is incorporated in the edible composition or its raw material. can be used. This can enhance the sweetness of the edible composition. The amount to be added to the edible composition may be appropriately set according to the type of edible composition to be applied, but typically, for example, the hydrolyzate is added in the form of the edible composition to which the present invention is applied. The amount of is preferably 1 mass ppm or more and 1000 mass ppm or less. In another aspect, the content may be in the range of 2 ppm by mass or more and 800 mass ppm or less, may be in the range of 3 mass ppm or more and 500 mass ppm or less, or 5 mass ppm or more and 200 mass ppm It may be in the ppm range or less.

When applying the present invention to an edible composition, there is no particular limitation on the mode of use. For example, by adding, mixing, dissolving, dispersing, emulsifying, injecting, etc. the above hydrolyzate to raw materials of the edible composition or intermediates in the manufacturing process at any timing, the sweetness of the resulting edible composition is enhanced. can do. In addition to addition to raw materials and intermediates in the manufacturing process, the edible composition can be improved by sprinkling or applying the above hydrolyzate after cooking, processing, or manufacturing the edible composition. may be added to the composition. Further, in the cooking, processing, or manufacturing of edible compositions, the above oils are used as cooking oils such as cooking oils such as loosening oils, rice cooking oils, frying oils, and frying oils, seasoning oils such as kneading oils, injection oils, and finishing oils. It may be added to the edible composition, such as by including and using a hydrolyzate.

The edible composition to which the present invention is applied is not particularly limited as long as it exhibits sweetness. Typical examples include bakery foods such as cakes, breads and donuts; western confectionery such as whipped cream, hot cakes, madeleines, chocolate and cookies; frozen desserts such as yogurt, almond jelly, pudding and jelly; ice cream and ice milk , Frozen desserts such as lacto ice; Soups such as corn soup and consommé soup; Stews such as beef stew and cream stew; Beverages such as coffee drinks and milk drinks; and processed marine products. Alternatively, but not limited to, for example, at least sugar, or glucose, maltose, fructose, starch syrup, isomerized sugar, isomaltooligosaccharide, trehalose, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, milk oligosaccharide, soybean oligosaccharide, raffinose, It preferably contains a sweetener such as lactose, sugar alcohol, or natural sweetener.

In any non-limiting embodiment of the present invention, the above hydrolyzate may be used by being added to a fat and oil composition for frying. As a result, the hydrolyzate is added to the deep-fried food such as fried food to be obtained, so that the sweetness thereof can be enhanced. Examples of the fried foods include fried potatoes, tempura, croquettes, fried chicken, pork cutlets, fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice crackers, snacks, and instant noodles. The method of producing the fried food is not particularly limited, and the fried food may be produced by a method suitable for the fried food according to the type of fried food. That is, for example, the sweetness enhancing oil and fat composition according to the present invention is used as it is as a frying oil and fat composition, and the temperature is typically 150 to 210 ° C., more typically 160 to 200 ° C. In such a state, it is possible to perform cooking such as frying a predetermined fried material.

In the present invention, when the hydrolyzate is added to the oil-fat composition for frying and used, the content in the oil-fat composition for frying is about the same as in the form of the above-described sweetening-enhancing oil-fat composition. Although not particularly limited, it is more preferably 0.01% by mass or more and 10% by mass or less, further preferably 0.03% by mass or more and 7% by mass or less, and 0.05% by mass or more. Even more preferably, it is 5% by mass or less. If the content when added to the oil and fat composition for fried food is within the above range, the hydrolyzate can be easily added in an effective amount to fried foods such as fried foods after frying, and the sweetness thereof. can be made easier to enhance.

The range of edible compositions to which the present invention can be applied is not limited to human use, and can also be applied to feeds and feeds for animals.

In any non-limiting embodiment of the present invention, whether or not the edible composition to which the present invention is applied has enhanced sweetness is evaluated by comparing the composition prepared with the addition of the hydrolyzate and the composition prepared without the addition of the hydrolyzate. can be objectively evaluated by subjecting it to a sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so that there is no preference bias in the population.

EXAMPLES The present invention will be described in more detail below with reference to examples, but these examples are not intended to limit the scope of the present invention.

Table 1 shows the materials used in the tests.

[Preparation Example 1]
[Oxidized fat]
Put 200 to 450 g of fats and oils in a beaker, supply air in an amount of 0.20 to 0.45 L / min, and stir at a stirring speed of 200 to 400 rpm in an oil bath at the temperature and time shown in Table 2. Each fat and oil was heat-treated under the conditions of . The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 2 shows the oxidation treatment conditions for each fat and oil and the POV measurement results of the obtained oxidized fat and oil.

[Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oil, 12 g of water, and lipase (enzyme addition amount shown in Table 3) are placed in a 50 mL tube, the lid is closed, and the tube is placed in a constant temperature bath set at 40 ° C. and stirred. Hydrolysis treatment with lipase was performed under the time conditions shown in Table 3 while shaking at a speed of 150 rpm. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 3 shows the lipase treatment conditions for each oxidized fat and acid value measurement results of the obtained treated products.

<Test Example 1>
The sweetness enhancing effect of various processed rapeseed oils was evaluated. Specifically, the sensory evaluation was performed as follows.

Rapeseed oil is used as the base oil, and 0.2% to 8% by mass of a sample that has been subjected to oxidation treatment or oxidation and lipase treatment is mixed with the base oil, and the test oil is obtained. prepared. In addition, Calpis was diluted 4 times with water and the amount of each test oil added was 0.25% by mass, and the final concentrations of the samples (untreated, oxidized, or oxidized and lipase treated) were 5, 25, 50, 100. , or the test oil was added to and mixed with the Calpis beverage so as to be 200 ppm by mass. The sensory evaluation was conducted by four expert panelists from the viewpoint of the sweetness enhancement effect, and each panelist was scored according to the following scoring criteria, and the average score was determined.
(sample)
・Untreated: Fats and oils before oxidation treatment ・Oxidation treatment: Fats and oils after oxidation treatment ・Oxidation and lipase treatment: Fats and oils obtained by further subjecting oxidized fats and oils to lipase treatment (score)
0 point No effect 1 point Slightly effective 2 points Slightly effective 3 points Effective 4 points Slightly strong effect 5 points Strongly effective

Table 4 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in the upper part of Table 4, rapeseed oil did not have the effect of enhancing the sweetness of Calpis beverages. On the other hand, as shown in the results of the sensory evaluation in the middle of Table 4, it is clear that oxidized fat obtained by subjecting rapeseed oil to a predetermined oxidation treatment has the effect of enhancing the sweetness of Calpis beverages. became. In addition, as shown in the results of the sensory evaluation in the lower part of Table 4, the effect of enhancing the sweetness of Calpis beverages by further subjecting oxidized fat prepared from rapeseed oil to lipase treatment was enhanced by the oxidation treatment. It became clear that it is further increased compared to the oxidized fat.

<Test Example 2>
The sweetness enhancement effect was examined in the same manner as in Test Example 1, except that the sample was prepared using lard as the raw material fat.

Table 5 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in the upper part of Table 5, lard had no effect of enhancing the sweetness of Calpis beverages. On the other hand, as shown in the results of the sensory evaluation in the middle of Table 5, it is clear that the oxidized fat obtained by subjecting lard to a predetermined oxidation treatment has the effect of enhancing the sweetness of Calpis beverages. became. In addition, as shown in the results of the sensory evaluation in the lower part of Table 5, the effect of enhancing the sweetness of Calpis beverages by further subjecting the oxidized fats and oils prepared from lard to a lipase treatment was reduced by the oxidation treatment. It became clear that it is further increased compared to the oxidized fat.

<Test Example 3>
Samples prepared using soybean oil, corn oil, grapeseed oil, red palm oil, milk fat, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or linseed oil as raw fats and oils, except that Test Example 1 In the same manner as above, the sweetness enhancement effect was investigated. The final concentration of the sample for the Calpis beverage was adjusted to 25 ppm and tested.

Table 6 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in Table 6, soybean oil, corn oil, grapeseed oil, red palm oil, milk fat, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or It was found that, even when linseed oil is used, the oxidized fat obtained by subjecting it to a predetermined oxidation treatment has the effect of enhancing the sweetness of Calpis beverages. In addition, it is clear that the effect of enhancing the sweetness of Calpis beverages is further enhanced by subjecting oxidized fats and oils prepared from various fats and oils as raw materials to further treatment with lipase, compared to oxidized fats and oils that have only been subjected to oxidation treatment. became.

<Test Example 4>
Rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil A, rice oil, sunflower oil, or linseed oil prepared in Preparation Example 1 are used as raw material oils. The sweetening effect of the sample prepared as described above was investigated when it was applied to condensed milk. Specifically, the sensory evaluation was performed as follows.

Rapeseed oil is used as the base oil, and 1% by mass of a sample that has been subjected to oxidation treatment or oxidation and lipase treatment is mixed with the base oil to prepare a test oil. The test oil was added to and mixed with condensed milk so that the final concentration of the treatment, oxidation treatment, or oxidation and lipase treatment) was 25 mass ppm or 50 mass ppm. The sensory evaluation was carried out by a specialized panelist according to the following criteria from the viewpoint of the sweetness enhancing effect.
(sample)
・Untreated: oils and fats before oxidation treatment ・Oxidation treatment: oils and fats after oxidation treatment ・Oxidation and lipase treatment: oils and fats obtained by further subjecting oxidized oils and fats to lipase treatment (evaluation)
Strong effect A
Effective B
No effect C.

Table 7 shows the results of sensory evaluation.

As a result, it was found that oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment have the effect of enhancing the sweetness of condensed milk. In addition, it is clear that the effect of enhancing the sweetness of condensed milk is further enhanced by further subjecting oxidized fats and oils prepared using various fats and oils as raw materials to a lipase treatment, compared to oxidized fats and oils that have only been subjected to oxidation treatment. became.

<Test Example 5>
Rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil B, rice oil, sunflower oil, or linseed oil prepared in Preparation Example 1 are used as raw material oils and fats. A sample prepared in the above was examined for its sweetening-enhancing effect when applied to orange juice. Specifically, the sensory evaluation was performed as follows.

Rapeseed oil is used as the base oil, and 1% by mass of a sample that has been subjected to oxidation treatment or oxidation and lipase treatment is mixed with the base oil to prepare a test oil. The test oil was added to and mixed with orange juice so that the final concentration of the treatment, oxidation treatment, or oxidation and lipase treatment) was 25 mass ppm. The sensory evaluation was conducted by three expert panelists from the viewpoint of sweetness enhancement effect, and each panelist was scored according to the following scoring criteria, and the average score was determined.
(sample)
・Untreated: Fats and oils before oxidation treatment ・Oxidation treatment: Fats and oils after oxidation treatment ・Oxidation and lipase treatment: Fats and oils obtained by further subjecting oxidized fats and oils to lipase treatment (score)
0 point No effect 1 point Slightly effective 2 points Slightly effective 3 points Effective 4 points Slightly strong effect 5 points Strongly effective

Table 8 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in Table 8, oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment have the effect of enhancing the sweetness of orange juice. It became clear. In addition, it is clear that the effect of enhancing the sweetness of orange juice is further enhanced by subjecting oxidized fats and oils prepared from various fats and oils as raw materials to further lipase treatment, compared to oxidized fats and oils that have only been subjected to oxidation treatment. became.

[Preparation Example 2]
[Oxidized fat]
While stirring at a stirring speed of 200 rpm, heat treatment was applied to the rapeseed oil or lard under the temperature and time conditions shown in the table below. The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 9 shows the oxidation treatment conditions for each fat and oil and the POV measurement results of the obtained oxidized fat and oil.

[Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oil, 12 g of water, and 0.2 g of lipase were placed in a 50 mL tube, the lid was closed, the tube was placed in a constant temperature bath set at 40° C., and the mixture was shaken at a stirring speed of 150 rpm. , hydrolyzed with lipase for 0.5 to 1 hour. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 10 shows the lipase treatment conditions for each oxidized fat and acid value measurement results of the obtained treated products.

<Test Example 6>
The sweetness enhancing effect was investigated in the same manner as in Test Example 1, except that the oxidized fats and oils 1 to 4 prepared in Preparation Example 2 or their lipase-treated products were used as samples. The final concentration of the sample for the Calpis beverage was adjusted to 25 ppm and tested.

Table 11 shows the results of sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the middle of Table 11, the effect of enhancing the sweetness of Calpis beverages by the oxidized oil obtained by subjecting rapeseed oil to a predetermined oxidation treatment increased with increasing degree of oxidation. tended to be In addition, as shown in the results of the sensory evaluation in the lower part of Table 11, the effect of further enhancing the sweetness of oxidized fats and oils prepared from rapeseed oil as a raw material by further subjecting them to lipase treatment increases as the degree of oxidation increases. tended to be

<Test Example 7>
The sweetness enhancement effect was examined in the same manner as in Test Example 1, except that the oxidized fats and oils 5 to 8 prepared in Preparation Example 2 or their lipase-treated products were used as samples. The final concentration of the sample for the Calpis beverage was adjusted to 25 ppm and tested.

Table 12 shows the results of sensory evaluation.

As a result, as shown in the results of the sensory evaluation in the middle of Table 12, the effect of enhancing the sweetness of Calpis beverages by oxidized fats and oils obtained by subjecting lard to a predetermined oxidation treatment increases as the degree of oxidation increases. tended to be In addition, as shown in the results of the sensory evaluation in the lower part of Table 12, the effect of further enhancing the sweetness of the oxidized fat prepared from lard as a raw material by further subjecting it to lipase treatment increases as the degree of oxidation increases. trend was seen.

<Test Example 8>
The sweetness enhancement effect was examined in the same manner as in Test Example 1, except that the sample was replaced with the oxidized fat 3 prepared in Preparation Example 2 or its lipase-treated product, and rapeseed oil or soybean oil was used as the base oil for diluting the sample. rice field. The final concentration of the sample for the Calpis beverage was adjusted to 25 ppm and tested.

Table 13 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in the middle of Table 13, the effect of enhancing the sweetness of Calpis beverages by oxidized fat obtained by subjecting rapeseed oil to a predetermined oxidation treatment was tested by diluting the oxidized fat. When the base oil for preparing the oil was changed from rapeseed oil to soybean oil, the sweetness enhancing effect was similarly recognized. In addition, as shown in the results of the sensory evaluation in the lower part of Table 13, the effect of further enhancing sweetness by further subjecting oxidized fat prepared from rapeseed oil to lipase treatment was tested by diluting the lipase-treated product. Even when the base oil for preparing the oil was changed from rapeseed oil to soybean oil, a further effect of enhancing the sweetness was similarly observed.

<Test Example 9>
The sweetness enhancement effect was examined in the same manner as in Test Example 1, except that the sample was replaced with the oxidized fat 7 prepared in Preparation Example 2 or its lipase-treated product, and rapeseed oil or soybean oil was used as the base oil for diluting the sample. rice field. The final concentration of the sample for the Calpis beverage was adjusted to 25 ppm and tested.

Table 14 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in the middle of Table 14, the effect of enhancing the sweetness of Calpis beverages by oxidized fat obtained by subjecting lard to a predetermined oxidation treatment was tested by diluting the oxidized fat. When the base oil for preparing the oil was changed from rapeseed oil to soybean oil, the sweetness enhancing effect was similarly recognized. In addition, as shown in the results of the sensory evaluation in the lower part of Table 14, the effect of further enhancing the sweetness by further subjecting the oxidized fat prepared from lard to the lipase treatment was tested by diluting the lipase-treated product. Even when the base oil for preparing the oil was changed from rapeseed oil to soybean oil, a further effect of enhancing the sweetness was similarly observed.

[Preparation Example 3]
[1. Oxidized fat]
The sunflower oil or macadamia nut oil B was heat-treated under the temperature and time conditions shown in the table below while being stirred at a stirring speed of 400 rpm. The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 15 shows the oxidation treatment conditions for each fat and oil and the POV measurement results of the obtained oxidized fat and oil.

[2. Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oxidized fat, 12 g of water, and lipase (enzyme addition amount shown in Table 16) are placed in a 50 mL tube, the lid is closed, and the tube is placed in a constant temperature bath set at 40 ° C., Hydrolysis treatment with lipase was performed under the time conditions shown in Table 16 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 16 shows the lipase treatment conditions for each oxidized fat and acid value measurement results of the obtained treated products.

<Test Example 10>
The sweetness enhancement effect was investigated in the same manner as in Test Example 5, except that the lipase-treated oxidized fats and oils 9 to 10 prepared in Preparation Example 3 were used as samples. The final concentration of the sample for orange juice was adjusted to 25 ppm and tested. Moreover, the sensory evaluation was performed by three professional panelists.

Table 17 shows the results of sensory evaluation.

As a result, as shown in the sensory evaluation results in the second row from the top of Table 17, the effect of enhancing the sweetness of orange juice by further subjecting oxidized fat prepared from sunflower oil to lipase treatment was There was a tendency to become more pronounced as the acid value of the lipase-treated product increased. In addition, as shown in the results of the sensory evaluation at the bottom of Table 17, even when macadamia nut oil B was used as a raw material, the effect of enhancing the sweetness of orange juice was similar to that of the acid value of the lipase-treated product. There was a tendency that the higher the degree, the higher.

[Preparation Example 4]
[Oxidized fat]
Sunflower oil, corn oil, or macadamia nut oil B was heat-treated under the temperature and time conditions shown in the table below while being stirred at a stirring speed of 200 rpm. The peroxide value (POV) of the obtained oxidized fat was measured according to "Standard fat analysis test method 2.5.2 Peroxide value".

Table 18 shows the oxidation treatment conditions for each fat and oil and the POV measurement results of the obtained oxidized fat and oil.

[2. Hydrolyzate]
The obtained oxidized fat was subjected to hydrolysis treatment with lipase. Specifically, 20 g of oxidized fat, 12 g of water, and lipase (enzyme addition amount shown in Table 19) are placed in a 50 mL tube, the lid is closed, and the tube is placed in a constant temperature bath set at 40 ° C., Hydrolysis treatment with lipase was performed under the time conditions shown in Table 19 while shaking at a stirring speed of 150 rpm. After the reaction time had elapsed, the tube was removed from the constant temperature bath and centrifuged at 24° C. (3000 rpm, 5 min) to collect 10 to 15 g of the upper layer (oil layer). The collected treated material was placed in a tube with a lid, immersed in an oil bath, and treated at 80° C. for 1 hour to deactivate the enzyme. The acid value of the obtained lipase-treated product was measured in accordance with "2.3.1 acid value of standard oil analysis test method" (Japan Oil Chemistry Society).

Table 19 shows the lipase treatment conditions for each oxidized fat and acid value measurement results of the obtained treated products.

<Test Example 11>
Regarding the sample prepared in Preparation Example 4 using sunflower oil, corn oil, or macadamia nut oil B as the raw material oil, it was added to the oil and fat composition for frying and applied to fried foods. About the sweetness enhancing effect Examined. Specifically, the sensory evaluation was performed as follows.

Rapeseed oil is used as the base oil, and 0.5% by mass of a sample that has been subjected to oxidation treatment or oxidation and lipase treatment is mixed with the base oil to prepare a test oil. French fries were prepared by frying potatoes as a seed for frying using the test oil. The sensory evaluation was performed by 4 or 3 expert panelists from the viewpoint of sweetness enhancement effect, and each panelist was scored according to the following scoring criteria, and the average score was determined.
(sample)
・Untreated: oils and fats before oxidation treatment ・Oxidation treatment: oils and fats after oxidation treatment (score)
1 point Very weak 2 points Weak 3 points Slightly weak 4 points Normal 5 points Slightly strong 6 points Strong 7 points Very strong

Table 20 shows the results of sensory evaluation.

As a result, as shown in the results of the sensory evaluation in Table 20, oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment were added to a fat and oil composition for frying to make potatoes into oil. Even when French fries were prepared in this way, it was found that there was an effect of enhancing the sweetness of the French fries. In addition, by further subjecting oxidized fats and oils prepared from various fats and oils to lipase treatment, the effect of enhancing the sweetness of French fries tends to be further enhanced compared to oxidized fats and oils that have only been subjected to oxidation treatment. It became clear.

<Test Example 12>
Regarding the sample prepared in Preparation Example 4 using sunflower oil, corn oil, or macadamia nut oil B as the raw material oil, it was added to the oil and fat composition for frying and applied to fried foods. About the sweetness enhancing effect Examined. Specifically, the sensory evaluation was performed as follows.

Rapeseed oil is used as the base oil, and 0.5% by mass of a sample that has been subjected to oxidation treatment or oxidation and lipase treatment is mixed with the base oil to prepare a test oil. A croquette was prepared by frying a frozen croquette as a frying seed using the test oil. The sensory evaluation was conducted by four expert panelists from the viewpoint of the sweetness enhancement effect, and each panelist was scored according to the following scoring criteria, and the average score was determined.
(sample)
・Untreated: oils and fats before oxidation treatment ・Oxidation treatment: oils and fats after oxidation treatment (score)
1 point Very weak 2 points Weak 3 points Slightly weak 4 points Normal 5 points Slightly strong 6 points Strong 7 points Very strong

Table 21 shows the results of sensory evaluation.

As a result, as shown in the results of the sensory evaluation in Table 21, oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment were added to the fat and oil composition for frying to prepare frozen croquettes. It was found that even when a croquette was prepared by frying with oil, it had the effect of enhancing the sweetness of the croquette. In addition, it is clear that the effect of enhancing the sweetness of croquettes is further enhanced by further subjecting oxidized fats and oils prepared from various fats and oils to a lipase treatment, compared to oxidized fats and oils that have only been subjected to oxidation treatment. became.

Claims (17)

A sweetness enhancer comprising an enzymatic hydrolyzate of oxidized fat as an active ingredient. The oxidized fat is at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. 2. The sweetness enhancer according to claim 1, which is obtained by oxidizing the 3. The sweetness enhancer according to claim 1, wherein the oxidized fat has a peroxide value of 15 or more and 300 or less. The sweetness enhancer according to any one of claims 1 to 3, wherein the hydrolyzate has an acid value of 5 or more and 200 or less. An oil-and-fat composition for enhancing sweetness, comprising an edible oil-and-fat as a base oil and an enzymatic hydrolyzate of an oxidized oil-and-fat. The oxidized fat is at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. 6. The oil and fat composition for enhancing sweetness according to claim 5, which is obtained by oxidizing the 7. The fat and oil composition for enhancing sweetness according to claim 5 or 6, wherein the oxidized fat has a peroxide value of 15 or more and 300 or less. The oil and fat composition for enhancing sweetness according to any one of claims 5 to 7, wherein the hydrolyzate has an acid value of 5 or more and 200 or less. The oil and fat composition for enhancing sweetness according to any one of claims 5 to 8, which contains 0.01% by mass or more and 10% by mass or less of the enzymatic hydrolyzate of the oxidized fat. Adding the sweetness enhancer according to any one of claims 1 to 4 or the sweetness enhancing oil and fat composition according to any one of claims 5 to 9 to an edible composition or a raw material thereof A method for enhancing the sweetness of an edible composition, characterized by: The sweetness enhancer according to any one of claims 1 to 4 or the sweetness enhancing oil and fat composition according to any one of claims 5 to 9 is added to the total amount of the edible composition as the oxidized oil. 11. The method for enhancing the sweetness of food and drink according to claim 10, wherein the enzymatic hydrolyzate is added to the edible composition or its raw material so that the content of the enzymatic hydrolyzate is 1 mass ppm or more and 1000 mass ppm or less. A method for producing a sweetness enhancer, comprising a step of oxidizing a fat to obtain an oxidized fat, and a step of hydrolyzing the oxidized fat with an enzyme to obtain an enzymatic hydrolyzate of the oxidized fat. The fat is at least one fat selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, red palm oil, milk fat, coconut oil, macadamia nut oil, rice oil, sunflower oil, and linseed oil. 13. The method for producing a sweetness enhancer according to claim 12. 14. The method for producing a sweetness enhancer according to claim 12 or 13, wherein the oxidation treatment is carried out so that the peroxide value of the oxidized fat is 15 or more and 300 or less. The method for producing a sweetness enhancer according to any one of claims 12 to 14, wherein the oxidation treatment is performed by heating while supplying oxygen to the fat. The method for producing a sweetness enhancer according to any one of claims 12 to 15, wherein the hydrolysis treatment is carried out so that the hydrolyzate has an acid value of 5 or more and 200 or less. The method for producing a sweetness enhancer according to any one of claims 12 to 16, wherein lipase is used as the enzyme.