JP6962933B2 - Umami enhancer - Google Patents

Description

The present invention relates to an umami enhancer applied to seasonings, extracts, foods and the like.

The five original tastes (basic tastes) that form the basis of the taste of food are sweetness, acidity, saltiness, bitterness, and umami. Enhancing or reducing these tastes in foods enhances the taste of foods, and it is desired to enhance the umami taste.

Therefore, Patent Document 1 (WO2011 / 03650) discloses that the umami taste is enhanced by adding a specific aldehyde or a specific alcohol to an aqueous solution of monosodium glutamate which is an umami component.

On the other hand, Patent Document 2 (Patent No. 5976968) discloses that fats and oils containing a specific oxidized milk fat enhance the milk flavor. However, the effect of enhancing umami is not disclosed.

WO2011 / 03650 Japanese Patent No. 5976968

An object of the present invention is to provide an umami enhancer capable of enhancing umami by adding it to a seasoning, an extract, a food, or the like, and a method for enhancing umami.

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 umami, and have completed the present invention.

That is, the present invention is an umami enhancer containing an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient.

In the umami 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.

Further, the present invention is a method for producing an umami 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 12 to 180.

In the method for producing an umami enhancer according to the present invention, 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.

Further, in the above-mentioned production method, it is preferable to carry out the heating at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.

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.

Further, in the above-mentioned production method, it is preferable that the milk fat is anhydrous milk fat.

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.

Further, the above-mentioned production method preferably further includes a step of adding the oxidized fat and oil to the edible fat and oil.

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.

Further, the present invention is a seasoning containing an umami enhancer containing an oxidized fat or oil having a peroxide value of 12 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 umami is enhanced by the addition of.

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.

Further, the present invention is an extract containing an umami enhancer, which comprises an oxidized fat or oil having a peroxide value of 12 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 extract whose umami is enhanced by the addition.

The extract 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.

Further, the present invention is a food containing an umami enhancer having a peroxide value of 12 to 180 and containing an oxidized fat or oil containing 10% by mass or more and 100% by mass or less of milk fat as an active ingredient. It is the food whose umami is enhanced by the addition.

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.

Further, the present invention is a method for enhancing the umami of a seasoning, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the seasoning. Is.

Further, the present invention is a method for enhancing the umami of an extract, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the extract. ..

Further, the present invention is a method for enhancing the umami of a food, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less to the food. ..

According to the present invention, by adding an oxidized fat containing a predetermined amount of milk fat to a seasoning, an extract, a food or the like, a seasoning, an extract, a food or the like having an enhanced umami taste can be obtained.

In the present invention, an oxidized fat or oil having a peroxide value of 12 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 umami.

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.

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.

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 oils are more preferable, any one or two of medium chain fatty acid triglycerides and soybean oils are even more preferable, and medium chain fatty acid triglycerides are even more 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.

Further, in the present invention, the peroxide value of the oxidized fat (hereinafter, also referred to as “POV”) is 12 to 180, preferably 15 to 180, more preferably 30 to 150, and 35 to 35. It is even more preferably 140, even more preferably 40 to 140, and particularly preferably 40 to 120. 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.

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.

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.

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 oils are more preferable, any one or two of medium chain fatty acid triglycerides and soybean oils are even more preferable, and medium chain fatty acid triglycerides are even more preferable. The water content of the raw material fat is, for example, less than 1% by mass.

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, extracts, 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, extracts, foods and the like may be used. Alternatively, it may be added after production and before eating.

The application target of the present invention may be seasonings, extracts, foods, etc., and is not particularly limited. Examples of the umami component include glutamic acid and its salt, inosinic acid and its salt, guanylic acid and its salt, and the like.

Whether or not the umami taste was enhanced in the seasonings, extracts, foods, etc. to which the present invention was applied was determined by a sensory evaluation test, preferably, 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.

When the present invention is applied to a seasoning, the seasoning may contain an umami component and is not particularly limited, but for example, monosodium glutamate, sodium inosinate, sodium guanylate and a mixture thereof, or soy sauce. , Miso, ketchup, sauce, etc.

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, but typically, for example, the milk fat contained in the oxidized fat and oil is used. It is preferably 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.1 to 5000 ppm, still more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.

When the present invention is applied to an extract, the extract may contain an umami component and is not particularly limited, but for example, a seafood extract extracted from marine products such as eel, mackerel, scallop, oyster, and kelp. Livestock meat extracts obtained from livestock animal meat such as pork, chicken and beef, bones, gala, etc., yeast extracts extracted from yeast, vegetable extracts extracted from various vegetables (onions, garlic, cabbage, etc.), etc. Be done.

When the present invention is applied to an extract, the content of the oxidized fat and oil in the extract may be adjusted according to the effect, but typically, for example, milk fat contained in the oxidized fat and oil is preferable. It should be 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.1 to 5000 ppm, even more preferably 0.5 to 3000 ppm, and particularly preferably 1 to 2000 ppm.

When the present invention is applied to a food, the food is not particularly limited as long as it contains an umami component. Here, the food is not limited to human food and drink, but also includes animal food and feed.

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, but typically, for example, the milk fat contained in the oxidized fat and oil is preferable. It should be 0.005 to 10000 ppm, more preferably 0.01 to 7000 ppm, still more preferably 0.01 to 5000 ppm, even more preferably 0.01 to 3000 ppm, and particularly preferably 0.05 to 2000 ppm.

The content of the oxidized fat and oil with respect to the umami component contained in seasonings, extracts, foods and the like is not particularly limited as long as the effect is exhibited. The milk fat contained is preferably 0.001 to 100 parts by mass, more preferably 0.001 to 80 parts by mass, still more preferably 0.005 to 80 parts by mass, and even more preferably 0.05 to 50 parts by mass. To do so.

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, extracts, 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.

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 umami. 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.

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.

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, an extract, or the like, and specifically, for example, in the form of powder or paste. , Liquid 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 and extracts. 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.

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.

In carrying out, the following were used (the water content was less than 1% by mass in each case).

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.)

Oxidized fats and oils were prepared as follows.

(Preparation Examples 1 to 5)
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 3, 5, 5.5, 5.8, and 6.5 hours to obtain oxidized fats and oils. The POV of the obtained oxidized fat was measured. The results are shown in Table 1. The peroxide value (POV) of the oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".

(Preparation Example 6, oxidized fats and oils containing milk fat and 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.

(Preparation Example 7, milk fat and oxidized fat containing edible fat other than milk fat)
In Preparation Example 6, soybean oil was used instead of the medium-chain fatty acid triglyceride, and the same treatment was carried out to obtain an oxidized fat and oil of POV 44.6.

(Preparation Example 8, 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.

(Preparation Example 9, 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.

(Preparation Examples 10 to 13)
Preparation Examples 6 to 9 were added to rapeseed oil in an amount of 1% by mass, respectively, to prepare Preparation Examples 10 to 13.

(Preparation Example 14)
Anhydrous milk fat was oxidized in the same manner as in Preparation Example 1 to obtain an oxidized fat and oil of POV 15.

(Preparation Example 15)
Anhydrous milk fat was oxidized in the same manner as in Preparation Example 1 to obtain an oxidized fat of POV 46. The content of 1-hexanal was 0.0032% by mass.

The content of 1-hexanal in the oxidized fat of Preparation Example 15 was quantified using a gas chromatography-mass spectrometer (GC / MS) under the following conditions. The calibration curve was prepared by adding 1-hexanal (first grade, manufactured by Wako Pure Chemical Industries, Ltd.) to medium-chain fatty acid triglyceride (MCT) so as to be 0.005% by mass and 0.01% by mass. ..

<Conditions>
Equipment: GC Agent7890A / MS 5975B, GERSTERHS / TDU / CIS / ODP
Column: phenomen ZB-WAXplus Length 60m x Inner diameter 0.25mm x Thickness 0.25μm
Collection:
(1) In a dynamic headspace (DHS) container (screw neck vial, 20 ml, manufactured by GERSTEL), 2.0 g of a sample is heated at 60 ° C. (30 min, 500 rpm).
(2) Purge at 100 ml / min x 20 min under helium, and trap the volatilized components in TenaxTA (TDU TenaxTA glass tube, manufactured by GERSTEL).
(1) The trapped component is heat-desorbed at 250 ° C. and helium 50 ml / min × 3 min, and trapped (-50 ° C.) in TenaxTA (TDU TenaxTA glass tube, manufactured by GERSTEL) in CIS (Cooled Injection System).
(2) The inside of CIS is heated to 250 ° C., and the volatile components are introduced into GC / MS for analysis.

Injection port: Temperature 250 ° C, splitless oven: 40 ° C (2 min) → 12 ° C / min → 240 ° C (10 min)
Analysis time: 28.7 min
Ionization method: EI method (70eV)
Ion source: 230 ° C
Quadrupole: 150 ° C
Measurement mode: SCAN
ODP / MS split ratio: 2/1

(Preparation Example 16)
Palm nucleus ultrahard oil 35 parts by mass, corn syrup (water content 25% by mass) 63.36 parts by mass, pH adjuster mix (2 potassium hydrogen phosphate, 3 sodium citrate) 2.10 parts by mass and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) 5.38 parts by mass and Preparation Example 15 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 umami enhancer in the form of powdered fat.

(Control Example 1)
In Preparation Example 16 above, powdered fats and oils were obtained by the same operation except that palm kernel ultrahard oil was used instead of Preparation Example 15.

(Evaluation with glutamic acid 1)
The effect of the umami enhancer according to the present invention was confirmed using sodium hydrogen Glutamic acid monohydrate (manufactured by Kanto Chemical Co., Inc.), which is one of the umami components. Specifically, it was carried out as follows.
A 0.2 mass% sodium hydrogen hydrogenmate monohydrate aqueous solution (hereinafter referred to as “glutamic acid aqueous solution”) was prepared, and 1-hexanal (0.000001 g) was prepared with respect to 100 g of the glutamic acid aqueous solution, Preparation Example 16 (0. 31 g, 0.01 g) or Control Example 1 (0.31 g, 0.01 g) was added and stirred. As a control, an additive-free aqueous solution of glutamic acid was prepared. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 2.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control

As shown in Comparative Example 2-1 when 0.01 ppm of 1-hexanal, which has been shown to have an umami-enhancing effect in WO2011 / 03650, was added, the concentration was low, so that the enhancing effect could not be confirmed. On the other hand, as shown in Example 2-1 even if the concentration of 1-hexanal is the same as that of Comparative Example 2-1 the umami enhancer according to the present invention can enhance the strength and persistence of umami. all right. Furthermore, it was confirmed that the enhancing effect can be obtained even when the addition amount is low (Example 2-2).
On the other hand, in Comparative Examples 2-2 and 2-3 which did not contain the umami enhancer according to the present invention, the intensity of umami was not improved and the sustainability was not sufficient.

(Evaluation with seasoning 1)
4 g of flavor seasoning (bonito dashi) (product name: Hondashi, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C were put in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 3 and stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 3.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention.

(Evaluation with seasonings 2)
4 g of flavor seasoning (konbu dashi) (product name: Hondashi konbu dashi, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C were put in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 4 and stirred to obtain a test soup. After eating the test soup, the strength of the delicious taste was decided after a discussion of three people based on the following criteria. The results are shown in Table 4.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention. The overall thickness has also been increased. It was found that the effect of strengthening kelp dashi is higher than that of bonito dashi.

(Evaluation with seasonings 3)
10 g of flavor seasoning (chicken soup) (product name: Maru chicken soup, manufactured by Ajinomoto Co., Inc.) and 600 g of hot water at 90 ° C were put in a beaker and mixed to obtain a soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 5 and stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 5.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention. Also, the corners were removed and the flavor was rounded.

(Evaluation with seasonings 4)
10.6 g of flavor seasoning (consomme soup) (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 soup. The soup was placed in a cup and Preparation Example 16 or Control Example 1 was added as shown in Table 6 and stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 6.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

It was found that the strength of the umami of the flavor seasoning can be enhanced by adding the umami enhancer according to the present invention.

(Evaluation with extract)
6 g of various extracts shown in Table 7 and 294 g of hot water at 90 ° C. were placed in a beaker and mixed to obtain a soup. The soup was placed in a cup, Preparation Example 16 was added as shown in Table 7, and the mixture was stirred to obtain a test soup. After eating the test soup, the strength of umami was decided after a discussion of three people based on the following criteria. A control example to which Control Example 1 was added instead of Preparation Example 16 was used as a control. The results are shown in Table 7.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

It was confirmed that all the extracts had an umami-enhancing effect. Especially in pig extract and chicken extract, the effect was high and the flavor was thick.
In addition, the beef extract also improved the persistence of flavor.

(Evaluation with glutamic acid 2)
To 9.9 g of rapeseed oil, 0.1 g of anhydrous milk fat (not oxidized), Preparation Example 1, Preparation Example 14, and Preparation Example 3 was added and mixed, and Preparation Examples A1, A2, A3 and A4 were mixed. Was prepared.
To 99.5 g of the glutamic acid aqueous solution, 0.5 g of any of Preparation Examples A1 to A4 was added and stirred. As a control, instead of Preparation Example A1, a product to which rapeseed oil was added was prepared. The obtained aqueous solution was eaten, and the strength of umami was decided after a discussion of three people based on the following criteria. The results are shown in Table 8.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

As shown in Examples 8-1 and 8-2, it was found that the oxidized fats and oils having a POV of 15 or more can enhance the umami taste.
On the other hand, it was found that the umami-enhancing effect could not be obtained with oxidized fats and oils having a POV of 5 or less.

(Evaluation with glutamic acid 3)
To 99.5 g of the glutamic acid aqueous solution, 0.5 g of any of Preparation Examples A4 and Preparation Examples 10 to 13 was added and stirred. As a control, an aqueous solution of glutamic acid to which rapeseed oil was added was prepared instead of Preparation Example 10. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 9.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control

As shown in Examples 9-1 to 5, all the umami enhancers containing oxidized fats and oils having a milk fat content of 20% by mass to 100% by mass as active ingredients can enhance the strength and sustainability of umami. I understood.
It was also found that the effect can be obtained when the amount of added milk fat is 10 ppm or more.

(Evaluation with nucleic acid-based umami ingredients)
Using a nucleic acid-based seasoning, 5'-ribonucleotide sodium (a mixture of 5'-disodium inosinate and 5'-disodium guanylate) (product name: Ribotide, manufactured by MC Food Specialties Co., Ltd.), The effect of the umami enhancer according to the present invention was confirmed. Specifically, it was carried out as follows.
To prepare 0.4% by mass of 5'-ribonucleotide sodium (hereinafter referred to as "inosinic acid aqueous solution"), 1-hexanal (0.000001 g) and Preparation Example 16 (0.31 g) were prepared with respect to 100 g of the inosinic acid aqueous solution. ) Or Control Example 1 (0.31 g) was added and stirred. As a control, an additive-free aqueous solution of inosinic acid was prepared. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were evaluated as follows. The results are shown in Table 10.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control

As shown in Example 10-1, it was found that the umami enhancer according to the present invention can enhance the strength and persistence of umami even with respect to nucleic acid-based umami components.

(Evaluation with umami soup stock)
A umami enhancer according to the present invention using a commercially available umami dashi (product name: umami dashi / high me (registered trademark), manufactured by Ajinomoto Co., Inc.) (monosodium glutamate 92%, sodium inosinate 4%, sodium guanylate 4%). The effect of was confirmed. Specifically, it was carried out as follows.
A 0.2 mass% umami soup stock solution (hereinafter referred to as "umami soup stock solution") is prepared, and Preparation Example 16 (0.01 g) or Control Example 1 (0.01 g) is added to 100 g of the umami soup stock solution and stirred. bottom. As a control, an umami soup stock solution without any additive components was prepared. The obtained aqueous solution was eaten, and the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 11.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control

As shown in Example 11-1, it was found that the strength and sustainability of umami can be enhanced by adding the umami enhancer according to the present invention to a commercially available umami soup stock. In particular, it was found that the persistence of umami can be enhanced.

(Evaluation 1 in hamburger steak)
The hamburger was evaluated by a general hamburger manufacturing method. Specifically, 1 part by mass of either rapeseed oil (Comparative Example 12) or Preparation Example A4 (Example 12) was added to 99 parts by mass of the hamburger dough and mixed so as to be uniform. The obtained hamburger dough was molded and baked to obtain a hamburger. When the hamburger steak of Example 12 was eaten, the umami taste was stronger than that of the hamburger steak of Comparative Example 12, and the umami taste was also sustained.

(Evaluation 2 in hamburger steak)

(Preparation Example 17)
44 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 15 1 part 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 umami enhancer in the form of powdered fat.

A hamburger steak was prepared as follows, and the umami-enhancing effect was evaluated.

1. 1. Preparation 1-1. Granular soy protein composition 1
Granular soybean protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.) was mixed by adding 19.8 parts by mass of Control Example 1 to 82.5 parts by mass, and further added 247.5 parts by mass of water and mixed. ..

1-2. Granular soy protein composition 2
19.8 parts by mass of Preparation Example 17 was added to 82.5 parts by mass of granular soy protein (product name: New Fujinic 52, manufactured by Fuji Oil Co., Ltd.) and mixed, and 247.5 parts by mass of water was further added and mixed. ..

1-3. Sautéed onions were chopped, sprinkled with canola oil in a frying pan, fried until the onions were tender and cooled.

2. Mixing and molding 2-1. The ingredients listed in Table 12 were added to the bowl and mixed well so that the ingredients were evenly mixed to prepare a hamburger mix.
2-2. As shown in Table 13, the hamburger mix and the like were mixed and kneaded well.
A molded dough was prepared by molding to a thickness of about 1.5 cm and 2-3.50 g.

3. 3. Baking 3-1. The hot plate was heated to 230 ° C. and an appropriate amount of vegetable oil was added. The salad oil was lightly wiped off with kitchen paper, and the above-mentioned molded doughs were placed on a hot plate one by one, for a total of six, and baked.
3-2. When it turned brown, I turned it over.
3-3. Further, when the color was browned, the temperature was lowered to 140 ° C., the lid was closed, and the mixture was steamed for 5 minutes.
The hamburger was prepared by transferring to a metallic vat and cooling.

4. Evaluation Using the obtained hamburger steak, the strength of umami and the persistence of umami were decided after a discussion of three people based on the following criteria. The results are shown in Table 13.

<Strength of umami>
⊚: Very strong compared to control ○: Stronger than control △: Slightly stronger than control ×: Equivalent to or weaker than control

<Umami persistence>
⊚: Very persistent compared to control ○: Persistence compared to control Δ: Slightly persistent compared to control ×: Persistence equal to or not equal to control

As shown in Example 13-1, the umami enhancer according to the present invention contains soybean protein prepared by preparing it in the form of powdered fat and oil, mixing it with soybean protein, and further adding water and mixing. Even when used in a hamburger in the form of a composition, the umami-enhancing effect could be confirmed.

Example of Production of Umami 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 umami enhancer.

Claims (19)

An umami enhancer containing an oxidized fat or oil having a peroxide value of 12 to 180 and containing milk fat of 10% by mass or more and 100% by mass or less as an active ingredient. The enhancer according to claim 1, wherein the enhancer contains 0.001% by mass or more and 100% by mass or less of the oxidized fat. It is a method for producing an umami 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 12 to 180. The production method according to claim 3, wherein the raw material fat contains 50% by mass or more and 100% by mass or less of milk fat. The production method according to claim 3 or 4, wherein the heating is performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter. The production method according to any one of claims 3 to 5, wherein the supply of oxygen is 0.001 to 2 L / min per 1 kg of the raw material fat. The production method according to any one of claims 3 to 6, wherein the milk fat is anhydrous milk fat. The production method according to any one of claims 3 to 7, wherein the fat content of the raw material fat is 90% by mass or more and 100% by mass or less. The production method according to any one of claims 3 to 8, further comprising a step of adding the oxidized fat to the edible fat. The production method according to claim 9, wherein 0.001% by mass or more and 50% by mass or less of the oxidized fat or oil is added to the edible fat or oil. A seasoning containing the enhancer according to claim 1 or 2, wherein the umami taste is enhanced by the addition of the enhancer. The seasoning according to claim 11, wherein the enhancer is contained so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm. An extract containing the enhancer according to claim 1 or 2, wherein the umami taste is enhanced by the addition of the enhancer. The extract according to claim 13, wherein the enhancer is contained so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm. A food containing the enhancer according to claim 1 or 2, wherein the umami taste is enhanced by the addition of the enhancer. The food product according to claim 15, wherein the enhancer is contained so that the milk fat contained in the oxidized fat and oil is 0.005 to 10000 ppm. A method for enhancing the umami of a seasoning, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the seasoning. A method for enhancing the umami of an extract, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the extract. A method for enhancing the umami of a food, which comprises adding an oxidized fat or oil having a peroxide value of 12 to 180 and containing 10% by mass or more and 100% by mass or less of milk fat to the food.