JP6962932B2 - Acidity enhancer - Google Patents
Acidity enhancer Download PDFInfo
- Publication number
- JP6962932B2 JP6962932B2 JP2018559018A JP2018559018A JP6962932B2 JP 6962932 B2 JP6962932 B2 JP 6962932B2 JP 2018559018 A JP2018559018 A JP 2018559018A JP 2018559018 A JP2018559018 A JP 2018559018A JP 6962932 B2 JP6962932 B2 JP 6962932B2
- Authority
- JP
- Japan
- Prior art keywords
- mass
- fat
- oil
- oxidized
- acidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
Description
本発明は、調味料、食品等に適用される酸味増強剤に関する。 The present invention relates to an acidity enhancer applied to seasonings, foods and the like.
酢酸やクエン酸等の酸味を有する成分が含まれる食品や調味料は多く存在し、例えば、食酢、マヨネーズ、ドレッシング、ヨーグルトなどがある。従来、このような酸味を有する食品等に対し、その酸味を抑制することを課題として、例えば、特許文献１（特開平７−４６９６７）では、マヨネーズ様食品において、所定量のアラニン及び炭酸水素ナトリウムを含有せしめることで、酸味の抑制されたマヨネーズ様食品が得られることが開示されている。 There are many foods and seasonings that contain sour ingredients such as acetic acid and citric acid, such as vinegar, mayonnaise, dressings, and yogurt. Conventionally, with respect to foods having such an acidity, for example, in Patent Document 1 (Japanese Patent Laid-Open No. 7-46967), a predetermined amount of alanine and sodium hydrogen carbonate are used in a mayonnaise-like food. It is disclosed that a mayonnaise-like food with suppressed acidity can be obtained by containing the above.
また、特許文献２（特開２０１６−６７３５４）には、加工したレシチンが酸味を抑制できることが開示されている。 Further, Patent Document 2 (Japanese Patent Laid-Open No. 2016-67354) discloses that the processed lecithin can suppress the acidity.
一方、特許文献３（特許５９７６９６８）には、特定の酸化処理した乳脂を含む油脂が、乳風味を増強することが開示されている。しかしながら、酸味に関する効果については開示されていない。 On the other hand, Patent Document 3 (Patent 5976968) discloses that fats and oils containing a specific oxidized milk fat enhance the milk flavor. However, the effect on acidity is not disclosed.
このように、従来、食品等の酸味を抑制するための方法は開示されているが、酸味を増強することについて、ほとんど着目されていなかった。 As described above, conventionally, methods for suppressing the acidity of foods and the like have been disclosed, but little attention has been paid to enhancing the acidity.
本発明の目的は、調味料、食品等に添加することで、酸味を増強することができる、酸味増強剤、並びに酸味を増強する方法を提供することにある。 An object of the present invention is to provide an acidity enhancer capable of enhancing the acidity by adding it to a seasoning, a food, or the like, and a method for enhancing the acidity.
本発明者らは、鋭意研究の結果、所定量の乳脂を含む酸化油脂に、酸味を増強する効果があることを発見し、本発明を完成させた。 As a result of diligent research, the present inventors have discovered that oxidized fats and oils containing a predetermined amount of milk fat have an effect of enhancing acidity, and have completed the present invention.
すなわち、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、酸味増強剤である。 That is, the present invention is an acidity enhancer containing an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient.
本発明による酸味増強剤にあっては、前記増強剤が、前記酸化油脂を０．００１質量％以上１００質量％以下含むことが好ましい。 In the acidity enhancer according to the present invention, it is preferable that the enhancer contains 0.001% by mass or more and 100% by mass or less of the oxidized fat.
また、本発明は、酸味増強剤の製造方法であって、
１０質量％以上１００質量％以下の乳脂を含む原料油脂に、酸素を供給しながら加熱し、過酸化物価が１５〜１８０である酸化油脂を得る工程
を含む、該製造方法である。Further, the present invention is a method for producing an acidity enhancer.
The production method comprises a step of heating a raw material fat or oil containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat or oil having a peroxide value of 15 to 180.
本発明による酸味増強剤の製造方法にあっては、前記加熱を６５℃以上１５０℃以下、１時間以上７２時間以下でおこなうことが好ましい。 In the method for producing an acidity enhancer according to the present invention, it is preferable that the heating is performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.
また、上記製造方法にあっては、前記酸素の供給が、前記原料油脂１ｋｇあたり０．００１〜２Ｌ／分であることが好ましい。 Further, in the above-mentioned production method, it is preferable that the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw material fat and oil.
また、上記製造方法にあっては、前記乳脂が無水乳脂であることが好ましい。 Further, in the above-mentioned production method, it is preferable that the milk fat is anhydrous milk fat.
また、上記製造方法にあっては、前記原料油脂が乳脂を５０質量％以上１００質量％以下含むことが好ましい。 Further, in the above-mentioned production method, it is preferable that the raw material fat and oil contains 50% by mass or more and 100% by mass or less of milk fat.
また、上記製造方法にあっては、前記原料油脂の油脂含量が９０質量％以上１００質量％以下であることが好ましい。 Further, in the above-mentioned production method, it is preferable that the fat content of the raw material fat is 90% by mass or more and 100% by mass or less.
また、上記製造方法にあっては、更に、食用油脂に前記酸化油脂を添加する工程を含むことが好ましい。 Further, the above-mentioned production method preferably further includes a step of adding the oxidized fat and oil to the edible fat and oil.
また、上記製造方法にあっては、前記食用油脂に対し、前記酸化油脂を０．００１質量％以上５０質量％以下添加することが好ましい。 Further, in the above-mentioned production method, it is preferable to add 0.001% by mass or more and 50% by mass or less of the oxidized fat or oil to the edible fat or oil.
また、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、酸味増強剤を含む調味料であって、前記増強剤の添加により酸味が増強された該調味料である。 Further, the present invention is a seasoning containing an acidity enhancer, which comprises an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is the seasoning whose acidity is enhanced by the addition of.
本発明による調味料にあっては、前記酸化油脂に含まれる乳脂が０．００５〜１００００ｐｐｍとなるように前記増強剤含むことが好ましい。 The seasoning according to the present invention preferably contains the enhancer so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm.
また、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を有効成分とする、酸味増強剤を含む食品であって、前記増強剤の添加により酸味が増強された該食品である。 Further, the present invention is a food containing an acidity enhancer, which has a peroxide value of 15 to 180 and contains an oxidized fat containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is the food whose acidity is enhanced by the addition.
本発明による食品にあっては、前記酸化油脂に含まれる乳脂が０．００５〜１００００ｐｐｍとなるように前記増強剤含むことが好ましい。 The food product according to the present invention preferably contains the enhancer so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm.
また、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を調味料に添加することを特徴とする、調味料の酸味を増強させる方法である。 Further, the present invention is a method for enhancing the acidity of a seasoning, which comprises adding an oxidized fat or oil containing a milk fat having a peroxide value of 15 to 180 and 10% by mass or more and 100% by mass or less to the seasoning. Is.
また、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を食品に添加することを特徴とする、食品の酸味を増強させる方法である。 Further, the present invention is a method for enhancing the acidity of a food, which comprises adding an oxidized fat or oil having a peroxide value of 15 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the food. ..
また、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を調味料に添加することを特徴とする、調味料の酸味の発現を調整する方法である。 Further, the present invention is characterized in that an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat is added to the seasoning, and the expression of acidity of the seasoning is adjusted. How to do it.
また、本発明は、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を食品に添加することを特徴とする、食品の酸味の発現を調整する方法である。 Further, the present invention is a method for adjusting the expression of acidity of a food, which comprises adding an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the food. Is.
本発明によれば、所定量の乳脂を含む酸化油脂を、調味料、食品等に添加することで、酸味を増強することができ、特に、食したときの中味や後味の酸味の発現を強くすることができる。 According to the present invention, by adding an oxidized fat containing a predetermined amount of milk fat to a seasoning, a food, etc., the acidity can be enhanced, and in particular, the sourness of the content and aftertaste when eaten is strongly expressed. can do.
本発明においては、酸味増強のための有効成分として、過酸化物価が１５〜１８０であり、１０質量％以上１００質量％以下の乳脂を含む酸化油脂を用いる。 In the present invention, an oxidized fat or oil having a peroxide value of 15 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat is used as an active ingredient for enhancing acidity.
乳脂とは、生乳、牛乳又は特別牛乳から得られる油脂含量が９５質量％以上１００質量％以下のものをいう。例えば、無水乳脂、澄ましバター等が挙げられる。無水乳脂は、牛乳等から乳脂肪以外のほとんどすべての成分を除去したものをいい、AMF（Anhydrous Milk Fat、バターオイル）等と表記される場合もある。澄ましバターはバターの脂肪分を分取したものである。本発明で使用する乳脂は、好ましくは無水乳脂または澄ましバターであり、より好ましくは無水乳脂である。また、乳脂の油脂含量は、好ましくは９８質量％以上１００質量％以下であり、より好ましくは９９質量％以上１００質量％以下である。 The milk fat means a fat content obtained from raw milk, milk or special milk of 95% by mass or more and 100% by mass or less. For example, anhydrous milk fat, clarified butter and the like can be mentioned. Anhydrous milk fat refers to milk or the like from which almost all components other than milk fat have been removed, and is sometimes referred to as AMF (Anhydrous Milk Fat, butter oil) or the like. Clarified butter is the fat content of butter. The milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, and more preferably anhydrous milk fat. The fat content of the milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.
本発明で使用する酸化油脂の乳脂含量は、１０質量％以上１００質量％以下であり、２０質量％以上１００質量％以下であることが好ましく、５０質量％以上１００質量％以下であることがより好ましく、６０質量％以上１００質量％以下であることがさらに好ましく、６５質量％以上１００質量％以下であることがさらにより好ましく、９５質量％以上１００質量％以下であることが特に好ましく、１００質量％（すなわち、乳脂単独）であることが最も好ましい。また、酸化油脂の油脂含量は、好ましくは９０質量％以上１００質量％以下であり、より好ましくは９５質量％以上１００質量％以下であり、より好ましくは９８質量％以上１００質量％以下であり、よりさらに好ましくは９９質量％以上１００質量％以下である。 The milk fat content of the oxidized fat and oil used in the present invention is preferably 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, and more preferably 50% by mass or more and 100% by mass or less. It is more preferably 60% by mass or more and 100% by mass or less, further preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass. Most preferably% (ie, milk fat alone). The fat content of the oxidized fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. Even more preferably, it is 99% by mass or more and 100% by mass or less.
また、前記酸化油脂は、乳脂以外の食用油脂を含んでいてもよい。乳脂以外の食用油脂としては、特に限定されないが、中鎖脂肪酸トリグリセリド、大豆油、菜種油、コーン油、パーム油及びパーム分別油のいずれか一種または二種以上が好ましく、中鎖脂肪酸トリグリセリド、大豆油及び菜種油のいずれか一種または二種以上がより好ましく、中鎖脂肪酸トリグリセリド及び大豆油のいずれか一種または二種がさらに好ましい。前記酸化油脂は、本発明の効果を阻害しない限り、通常油脂に添加できる助剤等を含んでいてもよい。 Further, the oxidized fat and oil may contain edible fat and oil other than milk fat. The edible oils and fats other than milk fat are not particularly limited, but one or more of medium-chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, and medium-chain fatty acid triglyceride and soybean oil are preferable. And any one or more of rapeseed oil is more preferable, and any one or two of medium chain fatty acid triglyceride and soybean oil are further preferable. The oxidized fats and oils may contain an auxiliary agent or the like that can be usually added to the fats and oils as long as the effects of the present invention are not impaired.
また、本発明では、前記酸化油脂の過酸化物価（以下、「ＰＯＶ」ともいう）は１５〜１８０であり、２５〜１５０であることが好ましく、３０〜１５０であることがより好ましく、３５〜１４０であることがさらに好ましく、４０〜１４０であることがさらにより好ましく、４０〜１２０であることが特に好ましい。
また、先味の酸味を増強する観点から、前記酸化油脂のＰＯＶは、１５〜１００が好ましく、３０〜８５がより好ましく、３０〜６０がさらに好ましく、３２〜５５がさらにより好ましい。また、中味〜後味の酸味を増強する観点から、前記酸化油脂のＰＯＶは、３０〜１３０が好ましく、４０〜１２５がより好ましく、４５〜１２５がさらに好ましい。またさらに、先味と中味〜後味の酸味のいずれも増強する観点から、前記酸化油脂のＰＯＶは、２５〜１００が好ましく、３４〜８３がより好ましく、４０〜６５がさらに好ましく、４０〜６０がさらにより好ましい。Further, in the present invention, the peroxide value of the oxidized fat (hereinafter, also referred to as “POV”) is 15 to 180, preferably 25 to 150, more preferably 30 to 150, and 35 to 150. It is even more preferably 140, even more preferably 40 to 140, and particularly preferably 40 to 120.
Further, from the viewpoint of enhancing the acidity of the first taste, the POV of the oxidized fat is preferably 15 to 100, more preferably 30 to 85, further preferably 30 to 60, and even more preferably 32 to 55. Further, from the viewpoint of enhancing the acidity of the content to the aftertaste, the POV of the oxidized fat is preferably 30 to 130, more preferably 40 to 125, and further preferably 45 to 125. Furthermore, from the viewpoint of enhancing both the sour taste of the first taste and the sour taste of the content to the aftertaste, the POV of the oxidized fat is preferably 25 to 100, more preferably 34 to 83, further preferably 40 to 65, and 40 to 60. Even more preferable.
前記酸化油脂は酸化をすることで、所定範囲のＰＯＶとすることができるが、酸化の方法は特に限定されない。酸化をする際、加熱することが好ましく、加熱する温度は６５℃以上１５０℃以下が好ましく、７０℃以上１４０℃以下がより好ましく、７５℃以上１４０℃以下がさらに好ましい。また、酸化をする時間は、特に限定されないが、好ましくは１時間以上７２時間以下であり、より好ましくは３時間以上７２時間以下であり、さらに好ましくは５時間以上７２時間以下である。 The oxidized fats and oils can be oxidized to a POV in a predetermined range, but the method of oxidation is not particularly limited. When oxidizing, it is preferable to heat it, and the heating temperature is preferably 65 ° C. or higher and 150 ° C. or lower, more preferably 70 ° C. or higher and 140 ° C. or lower, and further preferably 75 ° C. or higher and 140 ° C. or lower. The time for oxidation is not particularly limited, but is preferably 1 hour or more and 72 hours or less, more preferably 3 hours or more and 72 hours or less, and further preferably 5 hours or more and 72 hours or less.
また、酸化をする際には、原料油脂に酸素を供給し、酸化をすることが好ましい。酸素の供給源としては、酸素単独でもかまわないし、空気等の酸素を含むものでも良く、好ましくは空気である。酸素の供給量が、原料油脂１ｋｇあたり０．００１〜２L／分となるようにすることが好ましく、０．００５〜２L／分となるようにすることがより好ましく、０．０２〜２L／分となるようにすることがさらに好ましい。例えば、空気の場合は、原料油脂１ｋｇあたり０．００５〜１０L／分であることが好ましく、０．０２５〜１０L／分であることがより好ましく、０．１〜１０L／分であることがさらに好ましく、０．３〜５L／分であることがさらにより好ましい。また、酸化をする場合には、原料油脂を撹拌することが好ましい。 Further, when oxidizing, it is preferable to supply oxygen to the raw material fat and oil to oxidize. As the oxygen supply source, oxygen alone may be used, or oxygen such as air may be contained, and air is preferable. The amount of oxygen supplied is preferably 0.001 to 2 L / min, more preferably 0.005 to 2 L / min, and 0.02 to 2 L / min per 1 kg of raw material fat. It is more preferable that For example, in the case of air, it is preferably 0.005 to 10 L / min, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min per kg of raw material fat. It is preferably 0.3 to 5 L / min, and even more preferably 0.3 to 5 L / min. Further, in the case of oxidation, it is preferable to stir the raw material fats and oils.
前記原料油脂の乳脂含量は、１０質量％以上１００質量％以下であり、２０質量％以上１００質量％以下であることが好ましく、５０質量％以上１００質量％以下であることがより好ましく、６０質量％以上１００質量％以下であることがさらに好ましく、６５質量％以上１００質量％以下であることがさらにより好ましく、９５質量％以上１００質量％以下であることが特に好ましく、１００質量％（すなわち、乳脂単独）であることが最も好ましい。また、原料油脂の油脂含量は、好ましくは９０質量％以上１００質量％以下であり、より好ましくは９５質量％以上１００質量％以下であり、より好ましくは９８質量％以上１００質量％以下であり、よりさらに好ましくは９９質量％以上１００質量％以下である。 The milk fat content of the raw material fat is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 60% by mass. % Or more and 100% by mass or less, more preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass (that is, that is). Emulsion alone) is most preferable. The fat content of the raw material fat is preferably 90% by mass or more and 100% by mass or less, more preferably 95% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less. Even more preferably, it is 99% by mass or more and 100% by mass or less.
また、前記原料油脂は、乳脂以外の食用油脂を含んでいてもよい。乳脂以外の食用油脂としては、特に限定されないが、中鎖脂肪酸トリグリセリド、大豆油、菜種油、コーン油、パーム油及びパーム分別油のいずれか一種または二種以上が好ましく、中鎖脂肪酸トリグリセリド、大豆油及び菜種油のいずれか一種または二種以上がより好ましく、中鎖脂肪酸トリグリセリド及び大豆油のいずれか一種または二種がさらに好ましい。また、前記原料油脂の水の含有量は、例えば、１質量％未満である。 In addition, the raw material fats and oils may contain edible fats and oils other than milk fats. The edible oils and fats other than milk fat are not particularly limited, but one or more of medium-chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, and medium-chain fatty acid triglyceride and soybean oil are preferable. And any one or more of rapeseed oil is more preferable, and any one or two of medium chain fatty acid triglyceride and soybean oil are further preferable. The water content of the raw material fat is, for example, less than 1% by mass.
本発明によれば、前記酸化油脂が調味料、食品等に含有するように添加することで、酸味を増強させることができる。また、これにより、好ましくは、酸味の先味、中味及び後味のいずれか一または二以上の発現を調整することができ、より好ましくは酸味の中味及び後味のいずれか一または二の発現を調整することができる。 According to the present invention, the acidity can be enhanced by adding the oxidized fats and oils so as to be contained in seasonings, foods and the like. Further, this can preferably adjust the expression of any one or more of the sour taste, the content and the aftertaste, and more preferably adjust the expression of any one or two of the sour taste and the aftertaste. can do.
本発明の適用方法は、調味料、食品等に前記酸化油脂を添加する方法であればよく、特に限定されるものではない。例えば、前記酸化油脂を調味料等の原料や製造工程の中間物等へ添加すればよい。また、添加するタイミングも特に限定されず、調味料、食品等の製造のいずれの工程でもよい。あるいは、製造後であって、食する前に添加してもよい。 The method of application of the present invention is not particularly limited as long as it is a method of adding the oxidized fats and oils to seasonings, foods and the like. For example, the oxidized fats and oils may be added to raw materials such as seasonings and intermediates in the manufacturing process. Further, the timing of addition is not particularly limited, and any step of manufacturing seasonings, foods, etc. may be used. Alternatively, it may be added after production and before eating.
本発明が適用される調味料、食品等は、酸味を有していれば、特に限定されない。例えば、食酢類（穀物、米、果実）、マヨネーズ、ドレッシング、ソース類（ウスター、中濃、チリペッパー等）、ケチャップ、マスタード、ポン酢、ヨーグルト、チーズ、梅干し、コンソメスープ、ジュース類（レモンジュース等）などが例示される。 The seasonings, foods, etc. to which the present invention is applied are not particularly limited as long as they have an acidity. For example, vinegar (grains, rice, fruits), mayonnaise, dressings, sauces (Uster, Nakano, chili pepper, etc.), ketchup, mustard, ponzu, yogurt, cheese, dried plums, consomme soup, juices (lemon juice, etc.) ) Etc. are exemplified.
本発明を適用した調味料、食品等において酸味が増強したかどうかは、前記酸化油脂を添加して調製したものと、添加しないで同様に調製したものとを、官能評価試験、好ましくは、母集団に対して嗜好的偏向がないように選出された複数名のパネラーによる官能評価試験等に供することによって、客観的な評価が可能である。 Whether or not the acidity was enhanced in the seasonings, foods, etc. to which the present invention was applied was determined by a sensory evaluation test, preferably based on the one prepared by adding the oxidized fat and oil and the one prepared in the same manner without adding the oxidized fat. Objective evaluation is possible by subjecting it to a sensory evaluation test or the like by a plurality of panelists selected so that there is no preference bias to the population.
本発明が調味料に適用される場合、その調味料における前記酸化油脂の含有量は、その効果に応じて調製すればよいが、例えば、前記酸化油脂に含まれる乳脂が、好ましくは０．００５〜１００００ｐｐｍ、より好ましくは０．０１〜７０００ｐｐｍ、さらに好ましくは０．１〜５０００ｐｐｍ、さらにより好ましくは０．５〜３０００ｐｐｍ、特に好ましくは１〜２０００ｐｐｍとなるようにする。 When the present invention is applied to a seasoning, the content of the oxidized fat and oil in the seasoning may be adjusted according to the effect, and for example, the milk fat contained in the oxidized fat and oil is preferably 0.005. It is set to 1 to 10000 ppm, more preferably 0.01 to 7000 ppm, further preferably 0.1 to 5000 ppm, still more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.
本発明が食品に適用される場合、その食品における前記酸化油脂の含有量は、その効果に応じて調製すればよいが、例えば、前記酸化油脂に含まれる乳脂が、好ましくは０．００５〜１００００ｐｐｍ、より好ましくは０．０１〜７０００ｐｐｍ、さらに好ましくは０．０５〜５０００ｐｐｍ、さらにより好ましくは０．０８〜３０００ｐｐｍ、特に好ましくは０．０８〜２０００ｐｐｍとなるようにする。 When the present invention is applied to a food, the content of the oxidized fat and oil in the food may be adjusted according to the effect. For example, the milk fat contained in the oxidized fat and oil is preferably 0.005 to 10000 ppm. , More preferably 0.01 to 7000 ppm, still more preferably 0.05 to 5000 ppm, even more preferably 0.08 to 3000 ppm, and particularly preferably 0.08 to 2000 ppm.
また、上述したように、本発明の適用方法は、調味料、食品等に前記酸化油脂を添加する方法であればよい。この場合、食用組成物の形態、すなわち、例えば、調味料やエキス等の形態で食品やその原料に添加するようにしてもよい。 Further, as described above, the method of application of the present invention may be any method of adding the oxidized fats and oils to seasonings, foods and the like. In this case, it may be added to the food or its raw material in the form of an edible composition, that is, in the form of, for example, a seasoning or an extract.
本発明が食用組成物の形態で適用される場合、その食用組成物における前記酸化油脂の含有量は、酸味増強の効果を発揮する限り、特に限定されない。典型的には、前記酸化油脂が、好ましくは０．００１質量％以上１００質量％以下、より好ましくは０．０１質量％以上１００質量％以下、さらに好ましくは０．０１質量％以上５０質量％以下、さらにより好ましくは０．０１質量％以上１０質量％以下となるようにする。 When the present invention is applied in the form of an edible composition, the content of the oxidized fats and oils in the edible composition is not particularly limited as long as it exerts the effect of enhancing the acidity. Typically, the oxidized fat is preferably 0.001% by mass or more and 100% by mass or less, more preferably 0.01% by mass or more and 100% by mass or less, and further preferably 0.01% by mass or more and 50% by mass or less. , Even more preferably 0.01% by mass or more and 10% by mass or less.
本発明が食用組成物の形態で適用される場合、その食用組成物には、前記酸化油脂を希釈するための食用油脂を使用してもよく、前記食用油脂に対し、前記酸化油脂を好ましくは０．００１質量％以上５０質量％以下、より好ましくは０．０１質量％以上５０質量％以下、さらに好ましくは０．０１質量％以上２０質量％以下、さらにより好ましくは０．０１質量％以上１０質量％以下となるようにする。食用油脂は特に限定されず、例えば、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂等の植物油脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。また、これらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油、水素添加油等の加工した油脂を使用できる。また、これらの食用油脂は、１種又は２種以上を使用することができる。また、本発明の効果を阻害しない限り、通常食用油脂に添加できる助剤等を使用してもよく、粉末状等の形状とするためのコーンシロップ等を使用してもよい。 When the present invention is applied in the form of an edible composition, the edible fat or oil for diluting the oxidized fat or oil may be used in the edible composition, and the oxidized fat or oil is preferably used with respect to the edible fat or oil. 0.001% by mass or more and 50% by mass or less, more preferably 0.01% by mass or more and 50% by mass or less, still more preferably 0.01% by mass or more and 20% by mass or less, still more preferably 0.01% by mass or more and 10 Make sure that the mass is less than or equal to%. Edible oils and fats are not particularly limited, and for example, palm kernel oils, palm oils, palm oils, corn oils, cottonseed oils, soybean oils, rapeseed oils, rice oils, sunflower oils, safflower oils, cacao oils and other vegetable oils and fats, lard and the like. Examples include animal oils and fats, medium-chain fatty acid triglycerides, and the like. Further, processed fats and oils such as these fractionated oils (medium melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), ester exchange oil, hydrogenated oil and the like can be used. Moreover, one kind or two or more kinds of these edible fats and oils can be used. Further, as long as the effect of the present invention is not impaired, an auxiliary agent or the like that can be usually added to edible oils and fats may be used, or corn syrup or the like for forming a powder or the like may be used.
本発明が食用組成物の形態で適用される場合、その形態としては、例えば、調味料等としての使用に適した形態であればよく、具体的には、例えば、粉末状、ペースト状、液体状等の形態であり得る。この場合、前記酸化油脂を粉末化したうえ各種調味料等の原料を混合して調製することもできる。粉末化する際には、賦形剤等の各種公知の補助剤を添加することもできる。さらに、乳化剤を添加して乳化してもよい。粉末化の方法は、例えば、スプレードライ及びフリーズドライなどの当業者に公知の任意の方法で行うことができる。 When the present invention is applied in the form of an edible composition, the form may be, for example, a form suitable for use as a seasoning or the like, and specifically, for example, powder, paste, or liquid. It can be in the form of a shape or the like. In this case, it is also possible to prepare by pulverizing the oxidized fat and oil and mixing raw materials such as various seasonings. When pulverizing, various known auxiliary agents such as excipients can be added. Further, an emulsifier may be added to emulsify. The pulverization method can be performed by any method known to those skilled in the art, such as spray-drying and freeze-drying.
以下に、実施例を示して本発明を更に詳細に説明するが、本発明の主旨はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the gist of the present invention is not limited thereto.
実施に際しては、以下のものを使用した（いずれも水の含有量は１質量％未満であった）。 In carrying out, the following were used (the water content was less than 1% by mass in each case).
無水乳脂（製品名：バターオイルCML、丸和油脂株式会社製、油脂含量：９９．８質量％）
大豆油（株式会社Ｊ−オイルミルズ社製）
菜種油（株式会社Ｊ−オイルミルズ社製）
中鎖脂肪酸トリグリセリド（ＭＣＴ）（製品名：ＭＣＴ アクターＭ−１０７ＦＲ、理研ビタミン株式会社製）
高オレイン酸低リノレン酸菜種油（ＨＯＬＬ菜種油）（株式会社Ｊ−オイルミルズ社製）Anhydrous milk fat (Product name: Butter oil CML, manufactured by Maruwa Yushi Co., Ltd., fat content: 99.8% by mass)
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Medium-Chain Fatty Acid Triglyceride (MCT) (Product Name: MCT Actor M-107FR, manufactured by RIKEN Vitamin Co., Ltd.)
High oleic acid Low linolenic acid rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.)
以下のように、酸化油脂を調製した。 Oxidized fats and oils were prepared as follows.
（調製例１〜４）
無水乳脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。５、 ５．５、 ５．８、 ６．５時間後にサンプリングし、酸化油脂を得た。(Preparation Examples 1 to 4)
200 g of anhydrous milk fat was placed in a stainless steel beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Sampling was performed after 5, 5.5, 5.8, and 6.5 hours to obtain oxidized fats and oils.
得られた酸化油脂の過酸化物価（ＰＯＶ）を「基準油脂分析試験法 ２．５．２ 過酸化物価」に準じて、測定した。結果を表１に示す。 The peroxide value (POV) of the obtained oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value". The results are shown in Table 1.
（調製例５〜８）
調製例２を菜種油に対し、０．００１質量％、０．０１質量％、０．１質量％、及び１質量％となるように添加し、調製例５〜８を調製した。(Preparation Examples 5 to 8)
Preparation Example 2 was added to rapeseed oil in an amount of 0.001% by mass, 0.01% by mass, 0.1% by mass, and 1% by mass to prepare Preparation Examples 5 to 8.
（マヨネーズでの評価１）
市販のマヨネーズ（製品名：ピュアセレクトマヨネーズ、クノール食品株式会社製）１００質量部に対し、菜種油（対照）または調製例５〜８のいずれかを１質量部加え、泡だて器で攪拌した。得られたマヨネーズを食し、以下のように評価した（評価者３名の合議で決めた）。その結果を表２に示す。(Evaluation with mayonnaise 1)
To 100 parts by mass of commercially available mayonnaise (product name: Pure Select Mayonnaise, manufactured by Knorr Foods Co., Ltd.), 1 part by mass of either rapeseed oil (control) or Preparation Examples 5 to 8 was added, and the mixture was stirred with a whisk. The obtained mayonnaise was eaten and evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 2.
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表２に示したように、いずれもマヨネーズの中味〜後味の酸味を増強した。特に喫食時の酸化油脂の含有量が１ｐｐｍでその効果が高くなり、１００ｐｐｍで顕著となった。 As shown in Table 2, the acidity of the mayonnaise content to aftertaste was enhanced in each case. In particular, the effect was high when the content of oxidized fats and oils at the time of eating was 1 ppm, and became remarkable at 100 ppm.
（マヨネーズでの評価２） (Evaluation with mayonnaise 2)
（調製例９〜１３）
無水乳脂（酸化していないもの、ＰＯＶ ０）、または調製例１〜４のいずれかを菜種油に対し、１質量％となるように添加し、調製例９〜１３を調製した。(Preparation Examples 9 to 13)
Anhydrous milk fat (non-oxidized, POV 0) or any of Preparation Examples 1 to 4 was added to rapeseed oil in an amount of 1% by mass to prepare Preparation Examples 9 to 13.
市販のマヨネーズ（同上）１００質量部に対し、菜種油（対照）または調製例９〜１３のいずれかを１質量部加え、泡だて器で攪拌した。得られたマヨネーズを食し、以下のように評価した（評価者３名の合議で決めた）。その結果を表３に示す。 To 100 parts by mass of commercially available mayonnaise (same as above), 1 part by mass of either rapeseed oil (control) or Preparation Examples 9 to 13 was added, and the mixture was stirred with a whisk. The obtained mayonnaise was eaten and evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 3.
＜先味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour taste of taste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表３に示したように、いずれもマヨネーズの先味の酸味と中味〜後味の酸味を増強した。ＰＯＶ ３４〜５１では、先味の酸味の増強効果が顕著であり、ＰＯＶ ５１〜１２０では中味〜後味の酸味の増強効果が顕著であった。この結果から特定のＰＯＶの酸化油脂を用いることで、先味、中味、後味の酸味の強さ（すなわち、酸味の発現）を調整できることがわかった。 As shown in Table 3, the sourness of the mayonnaise's first taste and the sourness of the content to the aftertaste were enhanced. In POVs 34 to 51, the effect of enhancing the acidity of the first taste was remarkable, and in POVs 51 to 120, the effect of enhancing the acidity of the medium to aftertaste was remarkable. From this result, it was found that the strength of the sour taste of the first taste, the middle taste, and the aftertaste (that is, the expression of the sour taste) can be adjusted by using the oxidized fat and oil of a specific POV.
（マヨネーズでの評価３） (Evaluation with mayonnaise 3)
（調製例１４、乳脂および乳脂以外の食用油脂を含む酸化油脂）
無水乳脂１４０ｇに中鎖脂肪酸トリグリセリド６０ｇを混合し、乳脂を７０質量％含む油脂を調製した。調製した油脂２００ｇをステンレスビーカーに入れ、１２０℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。１３時間反応し、ＰＯＶ ５８．７の酸化油脂を得た。(Preparation Example 14, butterfat and oxidized fats and oils containing edible fats and oils other than milk fat)
60 g of medium-chain fatty acid triglyceride was mixed with 140 g of anhydrous milk fat to prepare an oil and fat containing 70% by mass of milk fat. 200 g of the prepared fat and oil was placed in a stainless steel beaker, stirred while keeping the temperature at 120 ° C., and air (200 ml / min) was supplied. The reaction was carried out for 13 hours to obtain an oxidized fat and oil having a POV of 58.7.
（調製例１５、乳脂および乳脂以外の食用油脂を含む酸化油脂）
調製例１４において中鎖脂肪酸トリグリセリドに代えて、大豆油を用いたこと以外、同様に処理し、ＰＯＶ ４４．６の酸化油脂を得た。(Preparation Example 15, oxidized fats and oils containing milk fat and edible fats and oils other than milk fat)
Treatment was carried out in the same manner except that soybean oil was used instead of the medium-chain fatty acid triglyceride in Preparation Example 14, to obtain an oxidized fat and oil of POV 44.6.
（調製例１６、乳脂および乳脂以外の食用油脂を含む酸化油脂）
無水乳脂５０質量部にＨＯＬＬ菜種油５０質量部を混合し、乳脂を５０質量％含む油脂を調製した。調製した油脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。３６時間反応し、ＰＯＶ １００の酸化油脂を得た。(Preparation Example 16, oxidized fats and oils containing milk fat and edible fats and oils other than milk fat)
50 parts by mass of HOLL rapeseed oil was mixed with 50 parts by mass of anhydrous milk fat to prepare a fat containing 50% by mass of milk fat. 200 g of the prepared fat and oil was placed in a stainless steel beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. The reaction was carried out for 36 hours to obtain an oxidized fat and oil of POV 100.
（調製例１７、乳脂および乳脂以外の食用油脂を含む酸化油脂）
無水乳脂２０質量部にＨＯＬＬ菜種油８０質量部を混合し、乳脂を２０質量％含む油脂を調製した。調製した油脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（２００ｍｌ／分）を供給した。３０時間反応し、ＰＯＶ １０５の酸化油脂を得た。(Preparation Example 17, oxidized fats and oils containing milk fat and edible fats and oils other than milk fat)
80 parts by mass of HOLL rapeseed oil was mixed with 20 parts by mass of anhydrous milk fat to prepare a fat containing 20% by mass of milk fat. 200 g of the prepared fat and oil was placed in a stainless steel beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. The reaction was carried out for 30 hours to obtain an oxidized fat of POV 105.
（調製例１８〜２２）
調製例２、１４〜１７のいずれかを菜種油に対し、１質量％となるように添加し、調製例１８〜２２を調製した。(Preparation Examples 18 to 22)
Any of Preparation Examples 2 and 14 to 17 was added to rapeseed oil in an amount of 1% by mass to prepare Preparation Examples 18 to 22.
市販のマヨネーズ（同上）１００質量部に対し、菜種油（対照）または調製例１８〜２２のいずれかを１質量部加え、泡だて器で攪拌した。得られたマヨネーズを食し、以下のように評価した（評価者３名の合議で決めた）。その結果を表４に示す。 To 100 parts by mass of commercially available mayonnaise (same as above), 1 part by mass of either rapeseed oil (control) or Preparation Examples 18 to 22 was added, and the mixture was stirred with a whisk. The obtained mayonnaise was eaten and evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 4.
＜先味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour taste of taste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表４に示したように、酸化油脂に含まれる乳脂の含有量が２０質量％以上で中味〜後味の酸味を増強できることがわかった。また、酸化油脂に含まれる乳脂の含有量が２０質量％〜５０質量％では、先味の酸味が増強されなかった。この結果から酸化油脂に含まれる乳脂の含有量を調整することで中味、後味の酸味のみを増強させることが可能であることがわかった。
このように、本発明による酸味増強剤は、使用する酸化油脂のＰＯＶや乳脂含量を選択することで、酸味の先味、中味、後味の発現の強さを調整することができる。As shown in Table 4, it was found that the acidity of the content to the aftertaste can be enhanced when the content of the milk fat contained in the oxidized fat is 20% by mass or more. Further, when the content of milk fat contained in the oxidized fat was 20% by mass to 50% by mass, the acidity of the first taste was not enhanced. From this result, it was found that it is possible to enhance only the acidity of the content and aftertaste by adjusting the content of milk fat contained in the oxidized fat.
As described above, the acidity enhancer according to the present invention can adjust the strength of the development of the sour taste, the first taste, the middle taste, and the aftertaste by selecting the POV and the milk fat content of the oxidized fat and oil to be used.
（ヨーグルトでの評価） (Evaluation with yogurt)
（調製例２３）
調製例２を菜種油に対し、１０質量％となるように添加し、調製例２３を調製した。(Preparation Example 23)
Preparation Example 2 was added to rapeseed oil in an amount of 10% by mass to prepare Preparation Example 23.
市販のヨーグルト（製品名：明治ブルガリアヨーグルト、株式会社明治社製）１００質量部に対し、菜種油（対照）または調製例２３を０．１質量部加え、泡だて器で攪拌した。得られたヨーグルトを食し、酸味を以下のように評価した（評価者３名の合議で決めた）。その結果を表５に示す。 To 100 parts by mass of commercially available yogurt (product name: Meiji Bulgaria yogurt, manufactured by Meiji Co., Ltd.), 0.1 part by mass of rapeseed oil (control) or Preparation Example 23 was added, and the mixture was stirred with a whisk. The obtained yogurt was eaten and the acidity was evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 5.
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表５に示したように、本発明による酸味増強剤は、ヨーグルトの酸味を増強した。 As shown in Table 5, the acidity enhancer according to the present invention enhanced the acidity of yogurt.
（酢での評価）
水で１０％に希釈した食酢（製品名：穀物酢、株式会社ミツカン社製）１００質量部に対し、菜種油（対照）、調製例７及び調製例８のいずれかを１質量部加え、ディスパーザーで３０００ｒｐｍ、３分間攪拌した。得られた食酢を食し、酸味を以下のように評価した（評価者３名の合議で決めた）。その結果を表６に示す。(Evaluation with vinegar)
Add 1 part by mass of rapeseed oil (control), Preparation Example 7 or Preparation Example 8 to 100 parts by mass of vinegar (product name: grain vinegar, manufactured by Mizkan Co., Ltd.) diluted to 10% with water, and disperser. The mixture was stirred at 3000 rpm for 3 minutes. The obtained vinegar was eaten and the acidity was evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 6.
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表６に示したように、いずれも食酢の中味〜後味の酸味を増強した。 As shown in Table 6, the acidity of the content to the aftertaste of vinegar was enhanced in each case.
（レモンジュースでの評価）
ポッカレモン１００（ポッカサッポロフード＆ビバレッジ株式会社製）を水で１０％に希釈して、レモンジュースを調製した。調製したレモンジュース１００質量部に対し、菜種油（対照）または調製例７を１質量部加え、ディスパーザーで３０００ｒｐｍ、３分間攪拌した。得られたレモンジュースを食し、酸味を以下のように評価した（評価者３名の合議で決めた）。その結果を表７に示す。(Evaluation with lemon juice)
Lemon juice was prepared by diluting Pokka Lemon 100 (manufactured by Pokka Sapporo Food & Beverage Co., Ltd.) with water to 10%. To 100 parts by mass of the prepared lemon juice, 1 part by mass of rapeseed oil (control) or Preparation Example 7 was added, and the mixture was stirred with a disperser at 3000 rpm for 3 minutes. The obtained lemon juice was eaten and the acidity was evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 7.
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表７に示したように、本発明による酸味増強剤は、レモンジュースの中味〜後味の酸味を増強した。 As shown in Table 7, the acidity enhancer according to the present invention enhanced the acidity of the content to aftertaste of lemon juice.
（ドレッシングでの評価） (Evaluation by dressing)
（使用したドレッシング）
シーザードレッシング（製品名：シーザーサラダドレッシング、キユーピー株式会社製）
コブドレッシング（製品名：コブサラダドレッシング、キユーピー株式会社製）(Dressing used)
Caesar dressing (Product name: Caesar salad dressing, manufactured by Kewpie Co., Ltd.)
Cobb dressing (Product name: Cobb salad dressing, manufactured by Kewpie Co., Ltd.)
市販のドレッシング１００質量部に対し、菜種油（対照）または調製例８を１質量部加え、泡だて器で攪拌した。得られたドレッシングを食し、酸味を以下のように評価した（評価者３名の合議で決めた）。その結果を表８に示す。 1 part by mass of rapeseed oil (control) or Preparation Example 8 was added to 100 parts by mass of a commercially available dressing, and the mixture was stirred with a whisk. The obtained dressing was eaten and the acidity was evaluated as follows (decided by the consensus of three evaluators). The results are shown in Table 8.
＜中味〜後味の酸味＞
◎：対照に比べて非常に強い
○：対照に比べて強い
△：対照に比べてやや強い
×：対照と同等
<Sour content to aftertaste>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to control
表８に示したように、本発明による酸味増強剤は、いずれのドレッシングにおいても、中味〜後味の酸味を増強した。 As shown in Table 8, the acidity enhancer according to the present invention enhanced the acidity of the content to the aftertaste in all the dressings.
（コンソメスープでの評価） (Evaluation with consomme soup)
（調製例２４）
調製例１と同様の操作で、無水乳脂を酸化し、ＰＯＶ ４６の酸化油脂を得た。 (Preparation Example 24)
Anhydrous milk fat was oxidized in the same manner as in Preparation Example 1 to obtain an oxidized fat of POV 46.
（調製例２５）
パーム核極硬油３５質量部、コーンシロップ（水分２５質量％）６３．３６質量部、ｐＨ調整剤ミックス（リン酸水素２カリウム、クエン酸３ナトリウム）２．１０質量部及び乳化剤ミックス（酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物）５．３８質量部、調製例２４ １０質量部を配合し、混合をした。さらに水８４．１６質量部添加し、常法に従い、乳化・噴霧し、粉末油脂形態の酸味増強剤を得た。(Preparation Example 25)
35 parts by mass of palm nucleus ultrahard oil, 63.36 parts by mass of corn syrup (water content 25% by mass), 2.10 parts by mass of pH adjuster mix (2 potassium hydrogen phosphate, 3 sodium citrate) and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) 5.38 parts by mass and Preparation Example 24 10 parts by mass were mixed and mixed. Further, 84.16 parts by mass of water was added, and the mixture was emulsified and sprayed according to a conventional method to obtain an acidity enhancer in the form of powdered fat.
ビーカーに風味調味料（製品名：コンソメ、味の素株式会社製）１０．６ｇと９０℃のお湯６００ｇを入れ混合して、コンソメスープを得た。コンソメスープ １４９．８５ｇに調製例２５を０．１５ｇ添加し、攪拌し、試験用スープを得た。試験用スープを食したところ、添加しないものに比べ、先味の酸味、中味〜後味の酸味が増強していることが確認できた。よって、本発明による酸味増強剤は、粉末油脂の形態であっても、その効果が確認できた。 10.6 g of flavor seasoning (product name: Consomme, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C. were placed in a beaker and mixed to obtain a consomme soup. 0.15 g of Preparation Example 25 was added to 149.85 g of consomme soup and stirred to obtain a test soup. When the test soup was eaten, it was confirmed that the soup of the first taste and the soup of the content to the aftertaste were enhanced as compared with the one without the addition. Therefore, the effect of the acidity enhancer according to the present invention could be confirmed even in the form of powdered fats and oils.
酸味増強剤の製造例
無水乳脂２００ｇをステンレスビーカーに入れ、１００℃に保温しながら、撹拌し、空気（５ｍＬ／分）を供給した。過酸化物価が４７になったところで、空気の供給を止め、冷却し、酸化油脂を得た。得られた酸化油脂を酸味増強剤とした。Production Example of Acidity Enhancer 200 g of anhydrous milk fat was placed in a stainless steel beaker, stirred while keeping warm at 100 ° C., and air (5 mL / min) was supplied. When the peroxide value reached 47, the supply of air was stopped and the mixture was cooled to obtain an oxidized fat. The obtained oxidized fat was used as an acidity enhancer.
Claims (18)
１０質量％以上１００質量％以下の乳脂を含む原料油脂に、酸素を供給しながら加熱し、過酸化物価が１５〜１８０である酸化油脂を得る工程
を含む、該製造方法。It is a method for producing an acidity enhancer.
The production method comprising a step of heating a raw material fat containing 10% by mass or more and 100% by mass or less of milk fat while supplying oxygen to obtain an oxidized fat having a peroxide value of 15 to 180.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016253874 | 2016-12-27 | ||
| JP2016253874 | 2016-12-27 | ||
| PCT/JP2017/044748 WO2018123594A1 (en) | 2016-12-27 | 2017-12-13 | Sourness enhancing agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2018123594A1 JPWO2018123594A1 (en) | 2019-10-31 |
| JP6962932B2 true JP6962932B2 (en) | 2021-11-05 |
Family
ID=62707529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018559018A Active JP6962932B2 (en) | 2016-12-27 | 2017-12-13 | Acidity enhancer |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6962932B2 (en) |
| TW (1) | TWI741102B (en) |
| WO (1) | WO2018123594A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20200345029A1 (en) * | 2017-10-13 | 2020-11-05 | J-Oil Mills, Inc. | Oiliness/fattiness enhancer for foods, and food containing same |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3864926D1 (en) * | 1987-07-10 | 1991-10-24 | Unilever Nv | METHOD FOR PREPARING A FLAVORED FOOD, AND FOOD OBTAINED THROUGH A METHOD. |
| CN103547163B (en) * | 2011-05-23 | 2014-11-26 | J-制油株式会社 | Oil or fat composition |
| JP5990276B2 (en) * | 2012-11-14 | 2016-09-07 | 株式会社Ｊ−オイルミルズ | Fried flavor enhancer |
| KR102098155B1 (en) * | 2012-11-14 | 2020-04-07 | 제이-오일 밀스, 인코포레이티드 | Sweetness and/or milk flavor enhancer |
| JP6357741B2 (en) * | 2013-09-11 | 2018-07-18 | 株式会社カネカ | Milk flavor flavoring material |
| MY182351A (en) * | 2014-11-26 | 2021-01-20 | Fuji Oil Holdings Inc | Manufacturing method of oil-and-fat for enhancing salty taste |
| JP5976968B1 (en) * | 2015-10-02 | 2016-08-24 | 株式会社Ｊ−オイルミルズ | Oil and fat composition and method for producing the same |
-
2017
- 2017-12-13 WO PCT/JP2017/044748 patent/WO2018123594A1/en active Application Filing
- 2017-12-13 JP JP2018559018A patent/JP6962932B2/en active Active
- 2017-12-14 TW TW106143977A patent/TWI741102B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| TW201828831A (en) | 2018-08-16 |
| WO2018123594A1 (en) | 2018-07-05 |
| TWI741102B (en) | 2021-10-01 |
| JPWO2018123594A1 (en) | 2019-10-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5349399B2 (en) | Flavor improver | |
| JP5976968B1 (en) | Oil and fat composition and method for producing the same | |
| CN111315229A (en) | Oil and fat composition and method for producing same | |
| TWI732020B (en) | Composition for enhanced imparting cheese flavor, manufacturing method of the composition for enhanced imparting cheese flavor, enhanced imparting method of cheese flavor for food, and manufacturing method of food with an enhanced imparting cheese flavor | |
| TWI746733B (en) | Unpleasant smell inhibitor | |
| JP4955813B2 (en) | Taste improver for food and drink | |
| KR20190043531A (en) | Sweetness and/or saltiness enhancing agent | |
| TWI733878B (en) | Composition for suppressing unpleasant smell of food, method for producing the same, food containing the composition, and method for suppressing unpleasant smell of food | |
| JPWO2018186328A1 (en) | Taste improver | |
| JP5190563B1 (en) | Water-in-oil type oil and fat composition and method for producing the same | |
| JP6962932B2 (en) | Acidity enhancer | |
| JP6962933B2 (en) | Umami enhancer | |
| JP5764270B1 (en) | Improved soymilk and method for producing the same | |
| JP2009284859A (en) | Sweetness-reinforcing agent for food and drink, and method for reinforcing sweetness | |
| TWI774851B (en) | Oil and fat feeling enhancer for foods and foods containing the same | |
| JP6873540B2 (en) | Citrus fragrance enhancer and improved fragrance | |
| JP7365113B2 (en) | Oil and fat composition for white roux | |
| JP2024022170A (en) | Unpleasant flavor improving composition | |
| JP6266205B2 (en) | Method for suppressing deterioration of flavor of food and drink containing minerals, vitamin E and emulsifier | |
| JP2021145602A (en) | Improved fermented food and method for producing the same- | |
| JP2020124147A (en) | Drink acidity inhibitor, drink including the same and method for inhibiting acidity of drink | |
| WO2019146207A1 (en) | Soybean milk beverage containing highly unsaturated fatty acids |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20201021 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20201021 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20211005 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20211014 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6962932 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |