JP6381888B2 - Oil-containing food - Google Patents

Description

  The present invention relates to a fat and oil-containing food in which a flavor change due to heat sterilization is suppressed.

  Processed food products such as canned foods, bottled foods, and retort pouches can be stored for a long time even at room temperature, and can be easily eaten with simple cooking. Therefore, various foods have been developed. However, processed foods such as canned foods, bottled foods, and retort pouches have a odor peculiar to processed foods, so-called heat sterilized odor, because heat sterilization at high temperatures enters the manufacturing process. Moreover, although it is not said to be a heat sterilization odor, flavor blur occurs. The same applies to foods containing fats and oils.

  Examples of methods for preventing the heat sterilization odor include a method of adding polydextrose (Patent Document 1), a method of adding a spice (Patent Document 2), a method of adding a yeast extract (Patent Document 3), and the like. Various methods have been proposed. However, the method using these additives has a drawback that the original flavor of the food is changed separately from the heat sterilization odor. Therefore, a method for preventing flavor change due to heat sterilization that is effective for fat-containing foods produced through heat sterilization has been desired.

JP-A-9-28315 JP 2003-169644 A JP 2002-191298 A

  The problem to be solved is to provide an oil and fat-containing food in which a change in flavor due to heat sterilization is suppressed in the oil and fat-containing food manufactured through heat sterilization treatment.

  As a result of intensive studies to solve the above problems, the present inventors have surprisingly suppressed flavor change due to heat sterilization treatment by including triglycerides containing medium chain fatty acids in the fats and oils of the fat and oil-containing foods. As a result, the present invention has been completed.

That is, one aspect of the present invention is an oil-containing food that contains medium-chain fatty acid-containing triglycerides and is heat-sterilized after being filled and sealed in a container.
A preferred embodiment of the present invention is a fat-and-oil-containing food in which the content of the medium chain fatty acid-containing triglyceride is 0.5 to 30% by mass.
In a preferred embodiment of the present invention, the fat-containing food is a fat-containing food containing milk fat.
As a preferred embodiment of the present invention, the oil-containing food is an oil-containing food containing spices.
As a preferred embodiment of the present invention, there is an oil-and-fat-containing food that is obtained by retort pouching the oil-and-fat-containing food.
As another aspect of the present invention, by using a medium-chain fatty acid-containing triglyceride in a fat-containing food, the change in flavor due to the heat-sterilizing treatment of the fat-containing food, which is heat-sterilized after filling and sealing in a container, is suppressed. It is a method to do.

  ADVANTAGE OF THE INVENTION According to this invention, the fat-containing foodstuff by which the flavor change by heat sterilization was suppressed in the fat-containing food enclosed with the container manufactured through heat-sterilization treatment can be provided. In particular, it is possible to provide a fat-containing food containing milk fat or spice, in which the flavor change is suppressed. This invention can also provide the method of suppressing the flavor change by heat sterilization for manufacturing the said oil-and-fat containing foodstuff.

Hereinafter, the present invention will be described in detail.
The fat and oil-containing food of the present invention contains a medium-chain fatty acid-containing triglyceride. The medium chain fatty acid in the present invention is a fatty acid having 6 to 10 carbon atoms. The medium chain fatty acid of the present invention is preferably a saturated linear fatty acid, more specifically, n-hexanoic acid, n-octanoic acid, and n-decanoic acid are preferred. More preferably, it is n-decanoic acid. By using triglycerides containing medium chain fatty acids in fat and oil foods, flavor changes due to heat sterilization can be suppressed.

  The medium chain fatty acid-containing triglyceride (hereinafter also referred to as MTG) in the present invention is a triglyceride having the above medium chain fatty acid as a part or all of the constituent fatty acid. Triglycerides in which all of the constituent fatty acids are medium chain fatty acids are medium chain fatty acid triglycerides (hereinafter also referred to as MCT) and are included in MTG.

  In the present invention, the fatty acid other than the medium chain fatty acid-containing triglyceride is preferably a long chain fatty acid. The long chain fatty acid means a saturated or unsaturated fatty acid having 12 or more carbon atoms, preferably 12 to 22, for example, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, etc. Is mentioned. More preferably, the long chain fatty acid has 16 to 22 carbon atoms.

  When the medium-chain fatty acid-containing triglyceride in the present invention contains a long-chain fatty acid, the triglyceride has a structure of MLL, LML, LLM, MML, MLM, LMM, where M is a medium-chain fatty acid and L is a long-chain fatty acid. Means. The structure of the medium chain fatty acid triglyceride is MMM. Methods for analyzing and calculating medium-chain fatty acid-containing triglycerides may be those known in the art. J. et al. A review of VANDER WAL (Jarnal of American Oil Chemist's Society 40, 242-247 (1963)) can be referred to.

  The medium-chain fatty acid-containing triglyceride in the present invention is obtained by transesterification and / or esterification usually performed in oil processing. For example, in the case of medium chain fatty acid triglyceride (MCT), according to a conventional method, medium chain fatty acid and glycerin are heated to 120 to 180 ° C. under a catalyst, preferably under no catalyst, and preferably under reduced pressure, It can be produced by dehydration condensation. If necessary after the reaction, the catalyst can be subjected to decolorization and deodorization treatment performed in a normal edible oil / fat refining process.

  When the medium-chain fatty acid-containing triglyceride in the present invention contains a long-chain fatty acid, for example, the triglyceride includes, for example, MCT and fats and oils having a fatty acid having 16 or more carbon atoms as a constituent fatty acid such as rapeseed oil and palm oil. It is obtained by transesterification of the mixed fat mixed in a mass ratio of preferably 10:90 to 90:10, more preferably 20:80 to 80:20. The method of transesterification is not particularly limited, and either chemical transesterification or enzymatic transesterification may be used. The chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.

  In the chemical transesterification, for example, according to a conventional method, the raw material fats and oils are sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw material fats and oils. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in the normal edible oil and fat purification process can be performed.

  Enzymatic transesterification is performed using a lipase preparation as a catalyst, and transesterification with 1,3-position selectivity is possible by selecting a lipase preparation. Enzymatic transesterification can be carried out, for example, by adding 0.01 to 5% by mass of the lipase preparation to the raw oil and fat, and stirring at 30 to 70 ° C. for 1 to 40 hours according to a conventional method. . After completion of the transesterification reaction, after removing the lipase preparation by filtration, it can be subjected to decolorization and deodorization treatment performed in a normal edible oil and fat purification process.

  The content of the above medium chain fatty acid-containing triglycerides in fat and oil-containing foods may not be unconditionally specified depending on the type of oil or fat-containing foods, but the medium chain fatty acid-containing triglycerides are generally contained in the fat and oil-containing foods in an amount of 0.5 to 30% by mass. It is preferable that 1 to 20% by mass is contained, more preferably 2 to 16% by mass, and most preferably 2 to 12% by mass. When the content of the medium-chain fatty acid-containing triglyceride in the oil-and-fat-containing food is in the above range, the flavor change due to the heat sterilization treatment can be effectively suppressed.

  The fat-and-fat-containing food of the present invention is heat-sterilized after filling and sealing in a container, and is not particularly limited as long as it is a food containing medium-chain fatty acid-containing triglycerides. Listed foods. More specifically, it is preferably a processed food sealed with a retort pouch or the like such as canned food, bottled food, plastic film bonding, or plastic tray and plastic film bonding. The retort pouch may be a plastic film or a tray laminated with a metal foil such as an aluminum foil. In particular, retort pouch food (plastic film or metal foil or a multi-layered container made of a plastic film or metal foil or other shapes) as defined in the Japanese Agricultural Standards (JAS Law: Retort Pouch Food Quality Labeling Standard) (airtightness) And those having light-shielding properties) are preferably packed with food prepared, sealed by hot melting, and sterilized under pressure and heat).

  In the present invention, the fat-containing food to be heat sterilized after filling and sealing in a container, more specifically, cooked products of various seafood such as tuna, mackerel, sardines, oysters, yakitori, boiled whale, boiled beef simmered , Hamburger, meatballs, corned beef, etc. And various types of sauces such as grilled meat, eel sauce, marvo tofu, mixed rice, and rice bowl.

  In the present invention, the fat-containing food that is heat-sterilized after filling and sealing in the container is preferably a food containing 3 to 90% by weight of fat in order to obtain the effects of the present invention more clearly. More preferably, it is a food containing -60% by mass, more preferably 3-40% by mass, and most preferably 5-30% by mass.

  In the present invention, the production of oil-containing foods that are heat-sterilized after filling and sealing in a container uses medium-chain fatty acid-containing triglycerides as part of the food raw materials, and heat-sterilized in a state containing the medium-chain fatty acid-containing triglycerides. Except for processing, ordinary methods for producing canned foods, bottling, retort pouches and the like can be applied. Examples thereof include retort sterilization, autoclave sterilization, UHT sterilization, and the like. In order to obtain the effect of the present invention more clearly, the sterilization temperature of the heat sterilization treatment is preferably 100 to 140 ° C, more preferably 105 to 135 ° C, and further preferably 110 to 130 ° C. preferable. Moreover, 1-5 atmospheres is preferable, the pressure in the case of heat sterilization has more preferable 1-3 atmospheres, and 1-2 atmospheres are still more preferable. The heat sterilization time is preferably 10 seconds to 120 minutes, more preferably 3 minutes to 100 minutes, and further preferably 10 minutes to 90 minutes.

  In a preferred embodiment of the present invention for producing oil-containing foods that are heat-sterilized after filling and sealing in a container, a retort in which cooked foods containing medium-chain fatty acid-containing triglycerides are laminated with a plastic film with aluminum foil Examples include production by so-called retort sterilization, in which a container is filled and sterilized by heating at 1-2 atm and 115-125 ° C. for 5-30 minutes.

  The fat-and-fat-containing food of the present invention may contain one or more other animal and vegetable fats and oils as long as the effects of the present invention are not impaired, in addition to containing the medium-chain fatty acid-containing triglyceride. The animal and vegetable oils and fats referred to in the present invention may be any foods and oils suitable for edible use, such as soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil that have been conventionally used for food. , Olive oil, sesame oil, iripe fat, monkey fat, shea fat, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, etc., as well as hardening, fractionation, transesterification (fat and fatty acid or fatty acid ester 1 type or 2 types or more can be selected and used from processed oils and fats that have undergone processing such as transesterification.

  The oil-containing food of the present invention has a remarkable effect of suppressing a change in flavor caused by heat sterilization of a medium-chain fatty acid-containing triglyceride, particularly when milk fat is contained. When the fat-containing food of the present invention contains milk fat, the content of milk fat is preferably 0.5% by mass or more, more preferably 1% by mass or more, and 2 to 12% by mass. Is more preferable. The presence of a medium-chain fatty acid-containing triglyceride in an oil-containing food containing milk fat is preferable because blurring of the flavor of milk fat due to heat sterilization can be suppressed.

  The oil-and-fat-containing food of the present invention also has a remarkable effect of suppressing flavor change due to heat sterilization of medium-chain fatty acid-containing triglycerides, particularly when spices (spices and / or herbs) are included. Spices include pepper, parsley, cardamom, turmeric, ginger, garlic, caraway, mustard, paprika, ajowan, anise, sabory, basil, oregano, sage, thyme, pepper, rosemary, sesame, nutmeg, mace, laurel, Examples thereof include cinnamon, cinnamon bark, yam, Chen bark, cumin, clove, allspice, coriander, fennel, and floret. Moreover, a cinnamon chili pepper, garam masala, curry powder etc. which mixed them suitably can be illustrated. The spice content, although there is a portion that cannot be specified unconditionally depending on the type of oil-containing food, is preferably 0.01 to 10% by mass, more preferably 0.01 to 5% by mass, 0.05 More preferably, it is -3 mass%. Presence of medium-chain fatty acid-containing triglycerides in the oil-containing food containing spices is preferable because blurring of the spice flavor due to heat sterilization can be suppressed.

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

(Preparation of used oil and fat)
Medium chain fatty acid triglyceride (MCT1) : MCT (MTG content 100) in which the fatty acid constituting the triglyceride is n-octanoic acid (carbon number 8) and n-decanoic acid (carbon number 10), and the mass ratio is 75:25. % By mass, manufactured by Nisshin Oillio Group, Inc.) was used as MCT1.
Transesterified oil and fat 1 : A mixed oil obtained by mixing 50 parts by mass of MCT1 and 50 parts by mass of palm stearin extremely hardened oil (iodine value 1) was sufficiently dried by heating to 120 ° C under reduced pressure, 0.1% by mass of sodium methylate was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, decolorized and deodorized according to a conventional purification method, and used as transesterified oil 1 (MTG content 94.1% by mass).
Rapeseed oil : Rapeseed salad oil (manufactured by Nisshin Oillio Group, Inc.) was used.
Palm oil : Refined palm oil (Nisshin Oillio Group Co., Ltd.) was used.

<Preparation and evaluation of white sauce retort pouch>
MCT1 and rapeseed oil were used as fats and oils, and white sauce retort pouches of Example 1 and Comparative Example 1 were prepared according to the following method. When the prepared white sauce was evaluated by tasting with five panelists, all five responded that white sauce using MCT had less milky change and better milkiness (Table 1).

(Preparation method of white sauce retort pouch)
4 parts by weight of butter, 4 parts by weight of fat and oil, and 10 parts by weight of flour are placed in a pan and heated and stirred. Furthermore, 200 parts by mass of boiled milk and 3.5 parts by mass of consomme powder were added and stirred so as not to become lumps, thereby preparing a white sauce. The white sauce was packed in a plastic film bag with aluminum foil, hermetically sealed, and heat sterilized at 1.5 atm and 120 ° C. for 30 minutes to obtain a white sauce retort pouch.

<Preparation and evaluation of curry sauce retort pouch>
Retort pouches of curry sauce of Example 2 and Comparative Example 2 were prepared according to the following method using transesterified oil 1 and palm oil as fats and oils, respectively. When the prepared curry sauce retort pouch was evaluated by five panelists, all five respondents said that the curry sauce using the transesterified oil 1 had less change in flavor and had better spice standing. (Table 2).

(Preparation method of curry sauce retort pouch)
100 parts by mass of fats and oils and 100 parts by mass of wheat flour were placed in a heating and stirring pan and heated to 120 ° C. while stirring. Next, while stirring and mixing the mixture of fat and wheat flour, the product temperature is lowered to about 110 ° C., 30 parts by weight of curry powder, 28 parts by weight of salt, 26 parts by weight of seasoning, and 17 parts by weight of sugar are sequentially added and further stirred. Carreau was prepared by mixing. A mixture of 24 parts by weight of curry roux and 76 parts by weight of water, packed in a plastic film bag with aluminum foil, hermetically sealed, and heat sterilized at 1.5 atm and 120 ° C. for 30 minutes to obtain a curry sauce retort pouch. It was.

Claims (4)

By heat sterilization treatment after filling and sealing in a container, a method for inhibiting flavor changes in fat-containing food containing 3 to 30 wt% fat, the fat-containing foods,
Medium chain fatty acid triglycerides (MCT) and / or
The transesterified fat / oil of a mixed fat / oil having a mass ratio of 20:80 to 80:20 of MCT and a fatty acid having a carbon number of 16 or more as a constituent fatty acid of 90 mass% or more,
The said method of heat-sterilizing in the state containing 1-12 mass% medium chain fatty acid containing triglyceride derived from this .   The method of Claim 1 that the said fat-containing food contains milk fat.   The method of Claim 1 or 2 in which the said fat and oil containing foodstuff contains spices.   The method according to claim 1, wherein the filling seal is a retort pouch.