JP7121467B2 - Richness-imparting agent for fat-containing foods - Google Patents
Richness-imparting agent for fat-containing foods Download PDFInfo
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Description
本発明は、二重結合が２個以下且つ炭素数が１４～２４の脂肪酸エチルエステル及び／又は二重結合が２個以下且つ炭素数が１４～２４の脂肪酸メチルエステルを含有する食品用コク付与剤に関する。 The present invention provides a richness-enhancing food containing a fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms and/or a fatty acid methyl ester having 2 or less double bonds and 14 to 24 carbon atoms. Regarding agents.
市場に流通している多くの食用油脂は、食品の調理や加工等のどのような用途にも幅広く使用できるように、殆んど無味、無臭の精製油脂である。そのためこれらの精製油脂を利用した調理加工食品は、食品素材が持つ風味を引き立てるという長所はあるものの、一方で油脂のコクが充分でなく、またそのコクが後味以降に持続的に感じられることがないため、厚みや美味しさも不足しているという短所がある。 Many edible fats and oils on the market are almost tasteless and odorless refined fats and oils so that they can be widely used for any purpose such as cooking and processing of food. Therefore, cooked and processed foods using these refined fats and oils have the advantage of enhancing the flavor of the food material, but on the other hand, the richness of the fats and oils is not sufficient, and the richness can be felt continuously after the aftertaste. There is a disadvantage that the thickness and taste are insufficient.
特に植物油脂は動物油脂よりもあっさりしている場合が多く、中でも、パーム油やその分別油、硬化油、エステル交換油などの精製油脂は、比較的安価であり、酸化安定性にも優れ、フライ用油脂として使用した場合には、フライ食品がべとつかず、サクサク感が付与されるなどの効果のあるため、調理加工用途での利用範囲が広がっている。しかし、コーン油や大豆油、なたね油、こめ油等の他の植物油脂と比べると、用途によってはコクやその後味以降の持続性がなくあっさりしていることを指摘されることが多い。 In particular, vegetable oils and fats are often lighter than animal oils and fats, and among them, refined oils and fats such as palm oil, its fractionated oils, hydrogenated oils, and transesterified oils are relatively inexpensive and have excellent oxidation stability. When used as oil for frying, it has the effect of imparting a crispy feeling to fried food without being sticky, so the range of use in cooking processing applications is expanding. However, compared to other vegetable oils such as corn oil, soybean oil, rapeseed oil, and rice bran oil, it is often pointed out that depending on the application, it lacks the persistence of richness and aftertaste and is light.
そこで特許文献１には、コク味を付与するためにｎ－６系の長鎖高度不飽和脂肪酸及び／又はそのエステル体やｎ－３系の長鎖高度不飽和脂肪酸及び／又はそのエステル体から成るコク味向上剤が開示されている。しかしながら、このコク味向上剤を食品に添加するとコク味は感じられるものの、後味以降に持続する効果はなく、酸化劣化臭が感じられる。 Therefore, in Patent Document 1, n-6 long-chain highly unsaturated fatty acids and / or esters thereof and n-3 long-chain highly unsaturated fatty acids and / or esters thereof for imparting richness is disclosed. However, when this body taste improver is added to food, the body taste is felt, but the effect does not last after the aftertaste, and the smell of oxidative deterioration is felt.
本発明の目的は、酸化劣化臭がなく、油脂含有食品にコクを付与し且つそのコクを後味以降にも持続させることが可能なコク付与剤を提供することである。 SUMMARY OF THE INVENTION An object of the present invention is to provide a richness-imparting agent capable of imparting richness to a fat-containing food and sustaining the richness even after the aftertaste.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定の脂肪酸エステルには油脂含有食品にコクを付与し且つそのコクを後味以降にも持続させることが出来ることを見出し、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the present inventors have found that a specific fatty acid ester can impart richness to fat-containing foods and maintain the richness even after the aftertaste. The present invention has been completed.
即ち、本発明の第一は、食品中の油脂含量が１～６０重量％である食品用のコク付与剤であって、二重結合が２個以下且つ炭素数が１４～２４の脂肪酸エチルエステル及び／又は二重結合が２個以下且つ炭素数が１４～２４の脂肪酸メチルエステルからなる食品用コク付与剤に関する。本発明の第二は、上記記載の食品用コク付与剤を、調理油全体中０．００２～２重量％含有する、食品中の油脂含量が１～６０重量％である食品にコクを付与するために使用する調理油に関する。本発明の第三は、食品全体中、油脂含量が１～６０重量％であり、二重結合が２個以下且つ炭素数が１４～２４の脂肪酸エチルエステル及び／又は二重結合が２個以下且つ炭素数が１４～２４の脂肪酸メチルエステルを６～６，０００ｐｐｍ、糖類を０．０１重量％未満含有する食品に関する。本発明の第四は、食品全体中、油脂含量が１～６０重量％であり、二重結合が２個以下且つ炭素数が１４～２４の脂肪酸エチルエステル及び／又は二重結合が２個以下且つ炭素数が１４～２４の脂肪酸メチルエステルを６～６，０００ｐｐｍ、糖類を０．０１～４０重量％含有する食品に関する。好ましい実施態様は、上記記載の食用コク付与剤を含有する上記記載の食品に関する。 That is, the first aspect of the present invention is a richness-imparting agent for foods having a fat content of 1 to 60% by weight, which is a fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms. and/or a food richness imparting agent comprising a fatty acid methyl ester having 2 or less double bonds and 14 to 24 carbon atoms. The second aspect of the present invention is to impart richness to foods containing 0.002 to 2% by weight of the above-described food richness-imparting agent in the entire cooking oil and having a fat content of 1 to 60% by weight. Regarding the cooking oil used for The third aspect of the present invention is that the fat content is 1 to 60% by weight in the whole food, and the fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms and / or 2 or less double bonds. It also relates to a food containing 6 to 6,000 ppm of fatty acid methyl ester having 14 to 24 carbon atoms and less than 0.01% by weight of sugars. The fourth aspect of the present invention is that the fat content is 1 to 60% by weight in the whole food, and the fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms and / or 2 or less double bonds. It also relates to a food containing 6 to 6,000 ppm of fatty acid methyl ester having 14 to 24 carbon atoms and 0.01 to 40% by weight of sugars. A preferred embodiment relates to the food described above containing the edible body-imparting agent described above.
本発明に従えば、酸化劣化臭がなく、油脂含有食品にコクを付与し且つそのコクを後味以降にも持続させることが可能なコク付与剤を提供することができる。さらに、糖分含量が多い食品中では、前記コク付与剤は甘みを強く感じさせることができる。 According to the present invention, it is possible to provide a richness-imparting agent capable of imparting richness to a fat-containing food and maintaining the richness even after the aftertaste, without the odor of oxidative degradation. Furthermore, in foods with a high sugar content, the richness-imparting agent can give a strong sense of sweetness.
以下、本発明につき、さらに詳細に説明する。本発明の食品用コク付与剤とは、特定量の油脂を含む食品に含有させてコクを付与し且つそのコクを後味以降にも持続させることができる物で、特定の脂肪酸エステルからなることが特徴である。 The present invention will be described in more detail below. The food richness-imparting agent of the present invention is an agent that can be contained in a food containing a specific amount of oil and fat to impart richness and maintain the richness even after the aftertaste, and is composed of a specific fatty acid ester. It is a feature.
前記脂肪酸エステルとしては、エチルエステルとメチルエステルが例示でき、それらの内、少なくとも１種を用いることができる。脂肪酸エチルエステルは、エチルアルコールが脂肪酸とエステル結合した化合物である。また、脂肪酸メチルエステルは、メチルアルコールが脂肪酸とエステル結合した化合物である。入手の容易さやコストの観点からは、脂肪酸メチルエステルが好ましい。 Examples of the fatty acid ester include ethyl ester and methyl ester, and at least one of them can be used. A fatty acid ethyl ester is a compound in which ethyl alcohol is ester-bonded to a fatty acid. A fatty acid methyl ester is a compound in which methyl alcohol is ester-bonded to a fatty acid. Fatty acid methyl esters are preferred from the standpoint of availability and cost.
前記脂肪酸中の二重結合は２個以下が好ましい。二重結合が３個以上であると、酸化劣化臭が感じられる場合がある。また、前記脂肪酸の炭素数は１４～２４が好ましい。炭素数が１４より少ないと、目的の効果が発揮されにくい場合があり、炭素数が２４より多いと目的の効果が発揮されにくく、入手しにくい場合がある。そして、前記脂肪酸の内、炭素数が１８且つ二重結合が０～２である脂肪酸、炭素数が２０且つ二重結合が０である脂肪酸、或いは炭素数が２２且つ二重結合が０である脂肪酸が特に好ましい。 The number of double bonds in the fatty acid is preferably 2 or less. If the number of double bonds is 3 or more, an oxidative degradation smell may be felt. Further, the carbon number of the fatty acid is preferably 14-24. If the number of carbon atoms is less than 14, the desired effect may not be exhibited, and if the number of carbon atoms is more than 24, the desired effect may be difficult to be exhibited and may be difficult to obtain. Among the fatty acids, a fatty acid having 18 carbon atoms and 0 to 2 double bonds, a fatty acid having 20 carbon atoms and 0 double bonds, or a fatty acid having 22 carbon atoms and 0 double bonds Fatty acids are particularly preferred.
前記食品用コク付与剤全体中には、前記脂肪酸エステルを１００重量％含有する。但し、前記食品用コク付与剤を食品へ添加する際は、他の原料と混合してからでもよく、例えば油脂などに溶解してから使用しても良い。その場合の形態としては、ショートニングのような油相のみからなる組成物であっても良いし、水相と油相を有する乳化形態の組成物であっても良い。 The fatty acid ester is contained in an amount of 100% by weight in the whole food richness-imparting agent. However, when adding the above richness-imparting agent for foods to foods, it may be used after being mixed with other raw materials, for example, after being dissolved in oils and fats. In that case, the form may be a composition consisting only of an oil phase such as shortening, or an emulsified composition having an aqueous phase and an oil phase.
前記食品用コク付与剤を油脂などに溶解してから使用する例としては、食品用コク付与剤を含む調理油が挙げられ、前記食品用コク付与剤の含有量は、調理油全体中０．００２～２重量％が好ましい。前記調理油は、食品中の油脂含量が１～６０重量％である食品にコクを付与するために使用される。調理油中の食品用コク付与剤の含有量は、調理油全体中０．００３～２重量％がより好ましく、さらに好ましくは０．００４～１重量％、特に好ましくは０．０４～１重量％である。コク付与剤の含有量が０．００２重量％より少ないと、効果が発揮されにくい場合があり、２重量％より多いと、異味が感じられる場合がある。 An example of the use after dissolving the food richness-imparting agent in oil or the like is cooking oil containing the food richness-imparting agent. 002 to 2% by weight is preferred. The cooking oil is used to impart richness to foods having a fat content of 1 to 60% by weight. The content of the food richness imparting agent in the cooking oil is more preferably 0.003 to 2% by weight, more preferably 0.004 to 1% by weight, and particularly preferably 0.04 to 1% by weight in the total cooking oil. is. If the content of the richness-imparting agent is less than 0.002% by weight, the effect may be difficult to exhibit, and if it is more than 2% by weight, an unpleasant taste may be felt.
前記食品は、食品中に油脂を１～６０重量％含んでいたら特に制限はないが、好ましい油脂含量は食品全体中１～５０重量％であり、より好ましくは１～４５重量％、さらに好ましくは３～４０重量％である。油脂含量が１重量％より少ないと、効果が発揮されにくい場合がある。また６０重量％より多いと、食品自体が油っぽくなり効果を感じにくい場合がある。前記のような食品としては、例えば揚げあられ、ドーナツなどが挙げられる。 The food is not particularly limited as long as it contains 1 to 60% by weight of fat in the food, but the fat content is preferably 1 to 50% by weight, more preferably 1 to 45% by weight, more preferably 1 to 45% by weight of the whole food. 3 to 40% by weight. If the oil content is less than 1% by weight, the effect may not be exhibited easily. On the other hand, if it is more than 60% by weight, the food itself becomes oily and the effect may not be felt. Examples of such foods include fried rice crackers and donuts.
また前記油脂は、食用であれば特に限定はないが、例えばコーン油、大豆油、こめ油、パーム油等の植物油脂、ラード、牛脂等の動物油脂、並びにこれらを分別、水素添加、エステル交換等を施した加工油脂、またこれらの混合油脂等が挙げられる。その中でも好ましくは植物油脂を主原料とした油脂であり、より好ましくはパーム油を５０重量％以上含む油脂である。 The fats and oils are not particularly limited as long as they are edible. Examples include vegetable fats and oils such as corn oil, soybean oil, rice oil and palm oil, animal fats and oils such as lard and beef tallow, and fractionation, hydrogenation and transesterification of these. Processed oils and fats that have been subjected to, etc., and mixed oils and fats thereof. Among them, fats and oils mainly composed of vegetable fats and oils are preferable, and fats and oils containing 50% by weight or more of palm oil are more preferable.
本発明のコク付与剤を含む食品中の前記脂肪酸エステル含量は、食品全体中６～６，０００ｐｐｍが好ましく、より好ましくは６～４，０００ｐｐｍである。前記脂肪酸エステル含量が６ｐｐｍより少ないと、効果が発揮されにくい場合がある。また６，０００ｐｐｍより多いと、異味が感じられる場合がある。 The fatty acid ester content in the food containing the richness imparting agent of the present invention is preferably 6 to 6,000 ppm, more preferably 6 to 4,000 ppm in the whole food. If the fatty acid ester content is less than 6 ppm, it may be difficult to exhibit the effect. On the other hand, when it is more than 6,000ppm, an unpleasant taste may be felt.
本発明のコク付与剤を含む食品中の糖類含量は、食品全体中４０重量％以下であれば良いが、糖類含量が０．０１～４０重量％の範囲においては、コク及びその持続性に加えて、後味以降の甘さも付与することができる。一方、糖類含量が食品全体中０～０．０１重量％の場合は、コクの付与および後味以降のコクの持続のみ可能である。そして、糖類含量が４０重量％より多いと、食品自体の甘さが強く効果が発揮されにくい場合がある。 The sugar content in the food containing the richness-imparting agent of the present invention may be 40% by weight or less in the whole food, but when the sugar content is in the range of 0.01 to 40% by weight, in addition to the richness and its persistence It is also possible to impart sweetness after the aftertaste. On the other hand, when the sugar content is 0 to 0.01% by weight based on the total weight of the food, it is only possible to impart richness and maintain the richness after the aftertaste. If the saccharide content is more than 40% by weight, the food itself may be too sweet and the effect may not be exhibited.
本発明のコク付与剤を食品に含ませる方法としては、そのまま食品に添加しても良いし、充分な量のコク付与剤を油脂に溶解した加熱用油脂、即ち調理油で食品を加熱調理しても良い。加熱条件は、４０～９０℃で２０～３０分間程度が好ましい。４０℃より低いと食品に吸収したり、付着するコク付与剤の量が不均一になる場合があり、９０℃より高いと焦げなどが生じて味が変化する場合がある。 As a method for incorporating the savoriness imparting agent of the present invention into food, it may be added to the food as it is, or the food may be heated and cooked with a heating oil in which a sufficient amount of the savoriness imparting agent is dissolved in fat, that is, cooking oil. can be Heating conditions are preferably 40 to 90° C. for about 20 to 30 minutes. If the temperature is lower than 40°C, the amount of the richness-imparting agent that is absorbed or adhered to the food may become uneven.
本発明の食品用コク付与剤の製造例を以下に例示する。即ち、原料となる油脂に各脂肪酸エステルを所定量添加し、４０～９０℃で２０～３０分間撹拌混合する。必要に応じて、前記撹拌混合物を撹拌しながら、そこへ４０～９０℃に温調した水を添加していくことで乳化物を得ることもできる。 Production examples of the food richness-imparting agent of the present invention are illustrated below. That is, a predetermined amount of each fatty acid ester is added to a raw material fat and oil, and the mixture is stirred and mixed at 40 to 90° C. for 20 to 30 minutes. If necessary, an emulsion can be obtained by adding water temperature-controlled to 40 to 90° C. while stirring the stirred mixture.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 EXAMPLES The present invention will be explained more specifically by showing Examples below, but the present invention is not limited to these Examples. In addition, "parts" and "%" in the examples are based on weight.
＜使用した脂肪酸メチル及び脂肪酸エチル＞
ミリスチン酸メチル：純度９９．５％以上（東京化成工業株式会社）
パルミチン酸メチル：純度９５％以上（和光純薬工業株式会社）
ステアリン酸メチル：純度９５％以上（東京化成工業株式会社）
オレイン酸メチル：純度６５％以上（和光純薬工業株式会社）
リノール酸メチル：純度９８％以上（和光純薬工業株式会社）
α‐リノレン酸メチル：純度９９％以上（和光純薬工業株式会社）
γ‐リノレン酸メチル：純度９９％以上（和光純薬工業株式会社）
アラキジン酸メチル：純度９７％以上（和光純薬工業株式会社）
ベヘン酸メチル：純度９０％以上（東京化成工業株式会社）
リグノセリン酸メチル：純度９８％以上（東京化成工業株式会社）
パルミチン酸エチル：純度９５％以上（和光純薬工業株式会社）
ステアリン酸エチル：純度９５％以上（和光純薬工業株式会社）
オレイン酸エチル：純度９５％以上（ナカライテスク株式会社）
リノール酸エチル：純度９７％以上（東京化成工業株式会社）
エイコサペンタエン酸（ＥＰＡ）エチル：純度７０％以上（株式会社カネカ）
ドコサヘキサエン酸（ＤＨＡ）エチル：純度７０％以上（株式会社カネカ）
アラキドン酸：純度９７％以上（東京化成工業株式会社）
<Fatty acid methyl and fatty acid ethyl used>
Methyl myristate: Purity of 99.5% or more (Tokyo Chemical Industry Co., Ltd.)
Methyl palmitate: Purity of 95% or more (Wako Pure Chemical Industries, Ltd.)
Methyl stearate: purity 95% or more (Tokyo Chemical Industry Co., Ltd.)
Methyl oleate: Purity 65% or more (Wako Pure Chemical Industries, Ltd.)
Methyl linoleate: 98% or higher purity (Wako Pure Chemical Industries, Ltd.)
α-methyl linolenate: purity 99% or more (Wako Pure Chemical Industries, Ltd.)
γ-Methyl linolenate: Purity of 99% or more (Wako Pure Chemical Industries, Ltd.)
Methyl arachidate: Purity of 97% or more (Wako Pure Chemical Industries, Ltd.)
Methyl behenate: Purity of 90% or more (Tokyo Chemical Industry Co., Ltd.)
Methyl lignocerate: Purity of 98% or more (Tokyo Chemical Industry Co., Ltd.)
Ethyl palmitate: Purity of 95% or more (Wako Pure Chemical Industries, Ltd.)
Ethyl stearate: Purity of 95% or more (Wako Pure Chemical Industries, Ltd.)
Ethyl oleate: Purity of 95% or higher (Nacalai Tesque Co., Ltd.)
Ethyl linoleate: Purity of 97% or more (Tokyo Chemical Industry Co., Ltd.)
Ethyl eicosapentaenoate (EPA): 70% or higher purity (Kaneka Corporation)
Ethyl docosahexaenoate (DHA): Purity of 70% or more (Kaneka Corporation)
Arachidonic acid: Purity of 97% or more (Tokyo Chemical Industry Co., Ltd.)
（揚げあられ中の油脂量測定法）
揚げあられ中の油脂含量をジエチルエーテル抽出法（基準油脂分析試験法（参２．１．１－２０１３）に従い測定した。
(Method for measuring fat content in deep-fried rice crackers)
The fat content in fried rice crackers was measured according to the diethyl ether extraction method (standard fat analysis test method (reference 2.1.1-2013).
（揚げあられの官能評価方法）
作製した揚げあられを熟練したパネラー１０人で下記の評価基準に従い、５段階で評価を行い、その平均点で比較した。
(Sensory evaluation method for fried rice crackers)
The prepared deep-fried rice crackers were evaluated by 10 skilled panelists according to the following evaluation criteria in 5 stages, and the average scores were compared.
＜後味に感じられるコク＞
１点：全く感じられない
２点：あまり感じられない
３点：感じられる
４点：強く感じられる
５点：非常に強く感じられる
＜持続性（後味以降に持続的に感じられるコク）＞
１点：全く感じられない
２点：あまり感じられない
３点：感じられる
４点：強く感じられる
５点：非常に強く感じられる
＜油の劣化した風味＞
１点：油の劣化した風味が非常に強く感じられ、全く好ましくない
２点：油の劣化した風味がやや感じられ、やや好ましくない
３点：油の劣化した風味が感じられない
４点：油の劣化した風味が感じられず、好ましい油っぽさをやや感じる
５点：油の劣化した風味が感じられず、好ましい油っぽさを非常に感じる
＜総合的な好ましさ＞
１点：後味のコク及びその持続性が全くなく、劣化した風味があり、好ましくない
２点：後味のコク及びその持続性があまりなく、劣化した風味がややあり、あまり好ましくない
３点：後味のコク及びその持続性がややあり、劣化した風味もなく、やや好ましい
４点：後味のコク及びその持続性、さらに好ましい油っぽさが強く感じられ、劣化した風味もなく、好ましい
５点：後味のコク及びその持続性、さらに好ましい油っぽさが非常に強く感じられ、劣化した風味もなく、非常に好ましい
<Body in the aftertaste>
1 point: not felt at all 2 points: not felt much 3 points: felt 4 points: strongly felt 5 points: very strongly felt
1 point: not felt at all 2 points: not felt much 3 points: felt 4 points: strongly felt 5 points: very strongly felt <Degraded flavor of oil>
1 point: The flavor of deteriorated oil is felt very strongly, and is not preferable at all 2 points: The flavor of deteriorated oil is slightly felt, and it is somewhat undesirable 3 points: The flavor of deteriorated oil is not felt
4 points: no deteriorated flavor of oil is felt, slightly preferred oiliness 5 points: no deteriorated flavor of oil is felt, very favorable oiliness <Overall desirability> ＞
1 point: There is no aftertaste and no persistence, and there is a deteriorated flavor, which is not preferable 2 points: There is little aftertaste and its persistence, and there is a slightly deteriorated flavor, which is not very preferable 3 points: Aftertaste There is a little richness and its persistence, there is no deteriorated flavor, and it is somewhat preferable. The richness of the aftertaste and its persistence, as well as the favorable oiliness, are felt very strongly, and there is no deteriorated flavor, which is very favorable.
（実施例１～１０）食品用コク付与剤の作製及び揚げあられの作製と評価
表１に示すような含有量になるように、パーム油に各脂肪酸エステルを添加し、ケミスターラーを用いて１２０ｒｐｍで２０分撹拌し、食品用コク付与剤を得た。前記食品用コク付与剤を１８０℃に温調し、そこに生あられを８分間浸漬することで揚げあられを得、室温で１８時間保存し風味について各種官能評価を行った。脂肪酸エステル無添加のパーム油で揚げたあられを対照（参考例１）とした。
(Examples 1 to 10) Production of richness-imparting agent for food and production and evaluation of deep-fried crackers Add each fatty acid ester to palm oil so that the content is as shown in Table 1, and use a chemistirrer at 120 rpm. and stirred for 20 minutes to obtain a richness-imparting agent for foods. The temperature of the food richness-imparting agent was adjusted to 180° C., and raw rice crackers were immersed therein for 8 minutes to obtain fried rice crackers, which were then stored at room temperature for 18 hours, and various sensory evaluations were performed on flavor. As a control (Reference Example 1), hail fried in palm oil containing no fatty acid ester was used.
表１の結果からも明らかなように、脂肪酸メチル及び脂肪酸エチルを添加すると後味のコクやその持続性が付与され総合的にも好ましいことが分かった。また脂肪酸メチルと脂肪酸エチルともに同様の効果があることが分かった。 As is clear from the results in Table 1, the addition of fatty acid methyl and fatty acid ethyl imparted a rich aftertaste and sustained aftertaste, and was found to be favorable overall. It was also found that both fatty acid methyl and fatty acid ethyl had similar effects.
（実施例１～４、１１～１４、比較例１～４）
さらに脂肪酸の鎖長及び二重結合数が異なる脂肪酸メチルまたは脂肪酸エチル、脂肪酸について、調理油中に０．０４重量％含有するように添加し、あられを揚げて官能評価を行った。その結果を表２にまとめた。
(Examples 1 to 4, 11 to 14, Comparative Examples 1 to 4)
Furthermore, fatty acid methyl or fatty acid ethyl having different chain lengths and double bond numbers, and fatty acids were added to the cooking oil so as to be contained in an amount of 0.04% by weight. The results are summarized in Table 2.
表２の結果からも明らかなように、炭素数が１４～２４で二重結合数が２以下の脂肪酸メチルを含有すると後味のコクやその持続性が付与され、総合的にも好ましくなることが分かった。一方で、二重結合数が３以上の脂肪酸メチルまたは脂肪酸エチル、脂肪酸には後味のコクやその持続性を付与する効果は低く、また劣化した風味が強く感じられた。 As is clear from the results in Table 2, the inclusion of a fatty acid methyl having 14 to 24 carbon atoms and 2 or less double bonds imparts a rich aftertaste and a long lasting aftertaste, and is generally favorable. Do you get it. On the other hand, fatty acid methyl, fatty acid ethyl, and fatty acids having a double bond number of 3 or more were less effective in imparting richness to the aftertaste and its persistence, and a strongly deteriorated flavor was felt.
（実施例４、１５～２０、比較例５、６）
リノール酸メチルについて調理油中に０．００１～４．０重量％含有するように添加し、あられを揚げて官能評価を行った。その結果を表３にまとめた。
(Examples 4, 15 to 20, Comparative Examples 5 and 6)
Methyl linoleate was added to the cooking oil in an amount of 0.001 to 4.0% by weight, and the hail was fried and subjected to sensory evaluation. The results are summarized in Table 3.
表３の結果からも明らかなように、リノール酸メチルが調理油中に０．００２～２重量％含有する場合には後味のコクやその持続性が感じられ、総合的にも好ましいことが分かった。一方、リノール酸メチルが０．００２重量％未満では効果が感じられにくく、逆に２重量％より多いと異味が感じられ総合的にも好ましくないことが分かった。 As is clear from the results in Table 3, when methyl linoleate is contained in the cooking oil in an amount of 0.002 to 2% by weight, the richness of the aftertaste and the persistence of the aftertaste can be felt, and it has been found to be favorable overall. rice field. On the other hand, when the methyl linoleate content is less than 0.002% by weight, it is difficult to feel the effect.
（ドーナツ官能評価方法）
作製したドーナツを熟練したパネラー１０人で下記の評価基準に従い、５段階で評価を行い、その平均点を評価点とした。
＜後味に感じられるコク＞
１点：全く感じられない
２点：あまり感じられない
３点：感じられる
４点：強く感じられる
５点：非常に強く感じられる
＜後味の甘い風味＞
１点：全く感じられない
２点：あまり感じられない
３点：感じられる
４点：強く感じられる
５点：非常に強く感じられる
＜持続性（後味以降に持続的に感じられるコク及び甘さ）＞
１点：全く感じられない
２点：あまり感じられない
３点：感じられる
４点：強く感じられる
５点：非常に強く感じられる
＜油の劣化した風味＞
１点：油の劣化した風味が非常に強く感じられ、全く好ましくない
２点：油の劣化した風味がやや感じられ、やや好ましくない
３点：油の劣化した風味が感じられない
４点：油の劣化した風味が感じられず、好ましい油っぽさをやや感じる
５点：油の劣化した風味が感じられず、好ましい油っぽさを非常に感じる
＜総合的な好ましさ＞
１点：後味のコク及び甘さ、それらの持続性が全くなく、劣化した風味があり、好ましくない
２点：後味のコク及び甘さ、それらの持続性があまりなく、劣化した風味がややあり、あまり好ましくない
３点：後味のコク及び甘さ、それらの持続性がややあり、劣化した風味もなく、やや好ましい
４点：後味のコク及び甘さ、それらの持続性、さらに好ましい油っぽさが強く感じられ、劣化した風味もなく、好ましい
５点：後味のコク及び甘さ、それらの持続性、さらに好ましい油っぽさが非常に強く感じられ、劣化した風味もなく、非常に好ましい
(Donut sensory evaluation method)
The prepared donuts were evaluated by 10 skilled panelists according to the following evaluation criteria, and evaluated in 5 stages, and the average score was used as the evaluation score.
<Body in the aftertaste>
1 point: not felt at all 2 points: hardly felt 3 points: felt 4 points: strongly felt 5 points: very strongly felt <Sweet aftertaste>
1 point: not felt at all 2 points: not felt very much 3 points: felt 4 points: strongly felt 5 points: very strongly felt <persistence (richness and sweetness that can be felt continuously after the aftertaste) ＞
1 point: not felt at all 2 points: hardly felt 3 points: felt 4 points: strongly felt 5 points: very strongly felt <Flavor of oil deteriorated>
1 point: The flavor of deteriorated oil is felt very strongly, and is not preferable at all 2 points: The flavor of deteriorated oil is slightly felt, and it is somewhat undesirable 3 points: The flavor of deteriorated oil is not felt
4 points: No deteriorated flavor of oil is felt, slightly preferred oiliness 5 points: No deteriorated flavor of oil is felt, very favorable oiliness <Overall desirability> ＞
1 point: richness and sweetness of aftertaste, no persistence thereof, degraded flavor, unfavorable 2 points: richness and sweetness of aftertaste, no persistence thereof, slightly degraded flavor , less preferred 3 points: richness and sweetness of aftertaste, slightly persistent, no deteriorated flavor, slightly preferred 4 points: richness and sweetness of aftertaste, their persistence, more preferable oiliness No deteriorated flavor, five favorable points: richness and sweetness of the aftertaste, their persistence, and more favorable oiliness are felt very strongly, no deteriorated flavor, very favorable
（実施例２１～２６）
表４に示す含有量になるように、脂肪酸メチルまたは脂肪酸エチルをパーム油に添加し、下記に示す方法でドーナツを作製して官能評価を行った。脂肪酸エステル無添加のパーム油で揚げたドーナツを対照（参考例２）とした。
(Examples 21-26)
Fatty acid methyl or fatty acid ethyl was added to palm oil so that the content shown in Table 4 was obtained, donuts were produced by the method shown below, and sensory evaluation was performed. A donut fried in palm oil containing no fatty acid ester was used as a control (Reference Example 2).
ドーナツの作製は表５に従って行った。即ち、ホバートミキサーに材料を投入し、低速１分、中速３分で混捏しドーナツ生地とした。ドーナツカッターを用いて約５０ｇの生地を加熱した油脂に投入し１８５℃で調理した。 Donuts were prepared according to Table 5. That is, the materials were put into a Hobart mixer and kneaded at low speed for 1 minute and medium speed for 3 minutes to obtain donut dough. Using a donut cutter, about 50 g of dough was put into the heated fat and cooked at 185°C.
表４に示した結果から明らかなように、油脂中に脂肪酸メチルまたは脂肪酸エチルを特定量含有させることで後味のコクや甘さ、それらの持続性が付与されることが分かった。 As is clear from the results shown in Table 4, it was found that the presence of a specific amount of fatty acid methyl or fatty acid ethyl in fats and oils imparted richness and sweetness to the aftertaste and persistence thereof.
（実施例２７～３２）
表６に示す含有量になるように、脂肪酸メチルまたは脂肪酸エチルをクッキー生地に添加し、下記に示す方法でクッキーを作製し官能評価を行った。脂肪酸エステル無添加で作製したクッキーを対照（参考例２）とした。官能評価はドーナツと同様の基準で行った。
(Examples 27-32)
Fatty acid methyl or fatty acid ethyl was added to the cookie dough so that the contents shown in Table 6 were obtained, cookies were produced by the method shown below, and sensory evaluation was performed. A cookie prepared without adding a fatty acid ester was used as a control (Reference Example 2). The sensory evaluation was performed according to the same criteria as for donuts.
クッキーの作製は表７に従って行った。即ち、ホバートミキサーで混捏した油脂と上白糖に全卵を加えて混捏し、さらに篩った小麦粉と重曹を加えて、混捏しクッキー生地とした。クッキー生地に対して、脂肪酸メチルまたは脂肪酸エチルを特定量添加し、直径３８ｍｍに型抜きし１６０℃で１０分焼成した。 Cookies were made according to Table 7. That is, whole eggs were added to fats and oils and refined sugar kneaded in a Hobart mixer, and the mixture was kneaded, and then sieved wheat flour and baking soda were added to knead to obtain cookie dough. A specific amount of fatty acid methyl or fatty acid ethyl was added to the cookie dough, and the cookie dough was cut into a shape having a diameter of 38 mm and baked at 160° C. for 10 minutes.
表７に示した結果から明らかなように、油脂中に脂肪酸メチルまたは脂肪酸エチルを特定量含有させることで後味のコクや甘さ、それらの持続性が付与されることが分かった。 As is clear from the results shown in Table 7, it was found that the presence of a specific amount of fatty acid methyl or fatty acid ethyl in fats and oils imparts richness and sweetness to the aftertaste and persistence thereof.
Claims (4)
前記食品が、揚げあられ、ドーナツ、又はクッキーである、調理油。 0.002 to 2 of a fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms and/or a fatty acid methyl ester having 2 or less double bonds and 14 to 24 carbon atoms in the total cooking oil A cooking oil containing wt% and used to impart richness to foods with a fat content of 3 to 40 wt% in the food ,
A cooking oil wherein the food is fried rice crackers, donuts, or cookies .
揚げあられ、ドーナツ、又はクッキーである、食品。 Fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms and/or fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms in the entire food, with a fat content of 3 to 40% by weight A food containing 6 to 6,000 ppm of fatty acid methyl ester as an edible richness imparting agent and containing less than 0.01% by weight of sugars ,
A food product that is a fried rice cracker, a donut, or a cookie .
揚げあられ、ドーナツ、又はクッキーである、食品。 Fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms and/or fatty acid ethyl ester having 2 or less double bonds and 14 to 24 carbon atoms in the entire food, with a fat content of 3 to 40% by weight A food containing 6 to 6,000 ppm of fatty acid methyl ester as an edible richness imparting agent and containing 0.01 to 40% by weight of sugars ,
A food product that is a fried rice cracker, a donut, or a cookie .
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| JP2010189513A (en) | 2009-02-17 | 2010-09-02 | Adeka Corp | Flavor composition |
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| JPS5840063A (en) * | 1981-09-01 | 1983-03-08 | T Hasegawa Co Ltd | Preparation of oily flavor prepared by heating |
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| CN103315073A (en) | 2013-06-25 | 2013-09-25 | 广州市雅禾食品原料有限公司 | Butter essence and preparation method thereof |
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