JP7315519B2 - Method for producing fat-derived flavor imparting agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a fat-derived flavor imparting agent, and more particularly to a method for producing a fat-derived flavor imparting agent having a good flavor.

Methods have been proposed in which fats and oils are heated to produce oxidized products such as constituent fatty acids of the fats and oils to produce flavor imparting agents. Such flavor imparting agents are particularly compatible with foods and drinks containing fats and oils, and can be solubilized and added to aqueous foods.

For example, Patent Document 1 proposes a method of producing a flavor mixture containing aliphatic aldehydes and other compounds by oxidizing fatty acids or fatty acid derivatives (animal and vegetable oils and fats) in the presence of an antioxidant (e.g., butylated hydroxytoluene, butylated hydroxyanisole, tocopherol, etc.) and an oxidizing agent (oxygen, air, etc.) at a heating temperature range of 65°C to 180°C.

However, these fats and oils may give a feeling of oiliness when blended in food and drink, and the development of a fat and oil composition capable of imparting a good flavor to food and drink has been desired.

JP-A-4-229151

An object of the present invention is to provide a method for producing an oil-derived flavor-imparting agent capable of imparting a good flavor to food and drink when blended in the food and drink.

The inventors of the present invention have made intensive studies to solve the above problems, and found that, quite unexpectedly, by adding a certain amount of acid and then heating the edible fat, it is possible to produce a fat-derived flavor-imparting agent that can impart a good flavor to the food when blended in the food.

Thus, the present invention provides the following.
[1] Step (1) Preparation of a heating mixture by blending edible fats and oils with an acid or its acid salt in an amount such that the final concentration is 0.05 to 10% by mass, and Step (2) Heating the heating mixture obtained in Step (1) at 80 to 160 ° C. for 0.5 to 7 hours
A method for producing a fat-derived flavor imparting agent comprising.
[2] The method for producing an oil-derived flavor-imparting agent according to [1], wherein the acid is an inorganic acid.
[3] The method for producing an oil-derived flavor-imparting agent according to [2], wherein the inorganic acid is phosphoric acid or hydrochloric acid.
[4] The method for producing a fat-derived flavor imparting agent according to any one of [1] to [3], wherein the fat is soybean oil, corn oil, palm oil, rapeseed oil, or pork oil.
[5] The method for producing an oil-derived flavor-imparting agent according to any one of [1] to [4], wherein the flavor is rich.
[6] A method for imparting flavor to food and drink, comprising blending the oil-derived flavor imparting agent produced according to the method according to any one of [1] to [5] into food and drink.
[7] The method for imparting flavor to food and drink according to [6], wherein the flavor is rich.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil-derived flavor-imparting agent capable of imparting a good flavor to food and drink when blended in the food and drink.

Hereinafter, the present invention will be described while exemplifying specific embodiments, but the present invention is not limited to these.

(Method for producing the fat-derived flavor-imparting agent of the present invention)
In the present invention, by blending a relatively large amount of acid or a salt thereof showing acidity with fat and then heating it, surprisingly, it is possible to obtain an oil and fat composition that can impart a good flavor to food and drink when blended in food and drink while exhibiting an oxidized odor (a unique scent including a sour oil odor that can be felt from heated fat and oil such as oil after frying), and that it is useful as a flavor imparting agent, resulting in the present invention.

Mixing an acid with a fat and then heating it has been studied from the viewpoint of suppressing the peroxide value (POV) and oxidized odor caused by heating in the production of a fat for heating containing a trace amount of acid (for example, see JP-A-2015-84719), but there has been no study from the viewpoint of obtaining a fat composition that can positively impart a good flavor and using it as a flavor imparting agent.

The method for producing the fat-derived flavor imparting agent of the present invention comprises:
Step (1) Blending edible fats and oils with an acid or its acid salt in an amount such that the final concentration is 0.05 to 10% by mass to prepare a heating mixture, and Step (2) Heating the heating mixture obtained in step (1) at 80 to 160 ° C. for 0.5 to 7 hours.

For example, in step (1), a predetermined amount of acid is added to the edible fat and oil placed in a heatable container, and then in step (2), heat treatment in the above range is performed using a known heating means. In this specification, acids or salts thereof that exhibit acidity may be collectively referred to simply as "acids."

The amount of the acid or its acid salt in the edible oil in step (1) is in the range of 0.05 to 10% by mass as described above, but the lower limit of the amount range is 0.05% by mass, 0.07% by mass, 0.1% by mass, 0.5% by mass, 0.7% by mass, 1% by mass, 2% by mass, 3% by mass, 4% by mass, 5% by mass, 6% by mass, 7% by mass, 8% by mass, or 9% by mass. The upper limit of the blending amount range is 10% by mass, 9% by mass, 8% by mass, 7% by mass, 6% by mass, 5% by mass, 4% by mass, 3% by mass, 2% by mass, 1% by mass, 0.7% by mass, 0.5% by mass, 0.1% by mass, or 0.07% by mass, and it may be within the range of any combination of these lower and upper limits. From the viewpoint of good flavor imparted to food and drink, the range is preferably 0.05 to 9% by mass, more preferably 0.07 to 7% by mass, still more preferably 0.1 to 5% by mass, but is not limited thereto.

In the present specification, % by mass representing the amount of an acid or its salt showing acidity is calculated based on the amount of the acid or its salt showing acidity itself, not the liquid volume of the solution of the acid or its salt showing acidity. For example, as a result of blending 85% phosphoric acid solution with 100 g of fat, if the acid concentration in the acid-blended edible fat is 1% by mass, it means that 1.2 g of the 85% phosphoric acid solution is blended, the mass of the acid-blended edible fat is 101.2 g, and the mass of the acid is 1.01 g.

The heating temperature and heating time in step (2) may be arbitrarily determined within the above ranges. The heating temperature range is 80°C to 160°C, preferably 85°C to 140°C, more preferably 90°C to 130°C, still more preferably 95°C to 120°C. The higher the heating temperature, the stronger the aroma of the fat-derived flavor imparting agent itself, and the stronger the flavor imparted to the food and drink. However, if the heating temperature exceeds 160 ° C., the fat and oil are oxidized when blended in the food and drink. In some cases, you may feel a unique oily odor, sticky feeling, and harshness of the oil. The heating time range is, for example, preferably 1 hour to 6 hours, more preferably 1 hour to 5 hours, still more preferably 1 hour to 4 hours, still more preferably 1 hour to 3 hours, within the range of 0.5 to 7 hours. If the heating time exceeds 7 hours, the peculiar smell of oil, oxidized smell, stickiness of oil, or harshness may be felt when fats and oils are oxidized when blended in foods and drinks.

The combination of heating temperature and heating time is, for example, preferably a temperature of 85° C. to 130° C. for 1 to 5 hours, more preferably a temperature of 90° C. to 120° C. for 1 to 4 hours, and still more preferably a combination of 95° C. to 120° C. for 1 to 3 hours.

As a combination of acid concentration, heating temperature, and heating time, for example, the acid concentration is preferably 0.05 to 3% by mass, more preferably 0.07 to 2% by mass, more preferably 0.1 to 1% by mass. The heating temperature is preferably selected from the range of 90 ° C. to 130 ° C., more preferably 95 ° C. to 120 ° C., and the heating time is preferably selected from the range of 1 to 5 hours, more preferably 1 to 4 hours. For example, a preferable combination is an acid concentration of 0.1 to 1% by mass, a heating temperature of 95 to 120° C., and a heating time of 1 to 4 hours.

Although not bound by any theory, the generation of peroxides due to deterioration of fats and oils is considered to be caused by the liberation of fatty acids from the triglycerides constituting the fats and oils when the fats and oils are heated, and the free fatty acids are oxidized. By coexisting the fats and oils with a predetermined amount of acid or a salt thereof that exhibits acidity when heated, the predetermined amount of acid or the salt that exhibits acidity suppresses the formation of peroxides derived from fatty acids due to its acidic properties, and contributes to the richness of food and drink. It was thought that a well-balanced result could be obtained, promoting the production of an effective amount of In this specification, the richness is a flavor that includes at least one of characteristics such as a well-balanced flavor, a satisfying feeling, and a lingering aftertaste, and preferably has all the characteristics shown above.

Within the range specified by the present invention, when using a high-concentration acid, heating at a high temperature, and/or heating for a long time, it is likely that changes in the components of fats and oils due to heating tend to proceed, and various substances that contribute to imparting flavor are generated. On the other hand, depending on the flavor of the food and drink to be blended and the flavor to be imparted, the amount of the oil-derived flavor-imparting agent of the present invention may be very small, which may reduce the work efficiency, or may cause an oxidative odor when blended in the food or drink. As described above, the conditions can be appropriately considered within the range specified in the present invention according to the desired flavor and blending amount.

Furthermore, in order to remove solids and the like if necessary, after heating in step (2), the mixture is appropriately cooled to a predetermined temperature, filtered to remove solids, and if necessary, centrifuged. The filtration method and centrifugation method are not particularly limited, and may be determined according to the state after heating in step (2). As an example of the filtration method, filtration with paper or cloth that can be used for food and beverage production is preferable, and a specific preferable example is flannel filtration capable of removing fine solids. Centrifugation may be carried out at 1000-2000 G for about 5-30 minutes. For example, the moisture content in the fat-derived flavor imparting agent of the present invention obtained by centrifuging under conditions within these ranges is preferably 0.3% by mass or less, more preferably 0.1% by mass or less. When the water content is within this range, the fat-derived flavor imparting agent of the present invention is kept clear, and there is an advantage that the flavor and appearance of the flavor imparting agent of the present invention are small over time. However, the centrifugation conditions and/or the water content may be outside the above range depending on the type of fat and/or the state of the solid matter. It is preferable to perform both filtration and centrifugation from the viewpoint of removing more solid matter.

The fat-derived flavor-imparting agent obtained by the production method of the present invention (hereinafter sometimes referred to as the fat-derived flavor-imparting agent of the present invention) can impart a good flavor to food and drink by blending a predetermined amount in various food and drink.

(Edible oils and fats that can be used in the present invention)
Edible oils and fats that can be used in the present invention are not particularly limited, and any oils and fats that can be used in food and drink may be selected. For example, vegetable oils and fats, animal oils and fats, and edible refined processed oils and fats may be used. More specifically, coconut oil, palm oil, palm kernel oil, cocoa butter, coconut oil, peanut oil, olive oil, camellia oil, cottonseed oil, rapeseed oil, soybean oil, rice bran oil, sesame oil, linseed oil, tung oil, hemp seed oil, safflower oil, corn oil, rice oil, sunflower oil, grape seed oil, perilla sesame oil, green nut oil, avocado oil, almond oil, argan oil, walnut oil, pumpkin seed oil, Peanut oil, canola oil, mustard oil, beef tallow, lard, mutton tallow, chicken oil, cod liver oil, fish oil, whale oil, or hydrogenated, partially hydrogenated, interesterified oils thereof, butter, margarine, etc., but not limited thereto. Preferred examples include, but are not limited to, soybean oil, corn oil, palm oil, rapeseed oil, and pork oil.

(Acid or acid salt thereof that can be used in the present invention)
Acids or salts thereof that can be used in the present invention are not particularly limited, and any acids or salts thereof that can be used in foods and drinks may be selected. The acid used may be an organic acid or an inorganic acid. Examples of preferred acids include any one or more of hydrochloric acid, sulfuric acid, citric acid, acetic acid, succinic acid, lactic acid, or phosphoric acid, more preferably hydrochloric acid, acetic acid, lactic acid, or phosphoric acid, still more preferably hydrochloric acid or phosphoric acid, and most preferably phosphoric acid. Examples of these acidic salts include sodium dihydrogen phosphate, ammonium dihydrogen phosphate, potassium dihydrogen phosphate, and hydrates thereof. Among them, sodium dihydrogen phosphate, ammonium dihydrogen phosphate, and hydrates thereof are particularly preferred.

(Other components that can be used in the present invention)
In the method for producing a fat-derived flavor-imparting agent of the present invention, at one or more timings before step (1), during step (1), between steps (1) and (2), and after step (2), various raw materials that can be used in foods and drinks may be further blended into the edible fat itself, the mixture for heating, or the fat-derived flavor-imparting agent of the present invention for the purpose of obtaining a desired flavor. If blended before the step (2) of heat treatment, it is possible to impart a natural flavor with a natural feeling by various products considered to be generated by the heating reaction, and if blended after the step (2), it is possible to impart a fresh flavor of the blended raw material itself.

Examples of such components include various types of flavoring compounds or flavoring compositions, animal and vegetable oils and fats, oil-soluble pigments, vitamins, functional substances, fish extracts, livestock meat extracts, plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, amino acids, sugars, nucleic acids, solvents, and the like. For example, "Patent Office Gazette, Collection of Well-known and Commonly Used Techniques (Fragrance) Part II Food Flavors, Issued January 14, 2000", "Survey on the Use of Food Flavoring Compounds in Japan" (2000 Health Science Research Report, Japan Flavoring Industry Association, March 2001), and "Synthetic Flavoring Chemistry and Product Knowledge" (December 20, 2016, edited by the Synthetic Flavoring Editorial Committee, Kagaku Kogyo Nippo Co., Ltd.) Natural essential oils and natural flavors described in , synthetic fragrances, and the like. The fat-derived flavor-imparting agent of the present invention further using the above components may be used as it is as a so-called seasoning oil, or may be used after being processed into various preparations described below. Furthermore, the fat-derived flavor-imparting agent of the present invention may contain thickeners, gelling agents, antioxidants, dyes, preservatives, and the like within a range that does not deviate from the effects of the fat-derived flavor-imparting agent of the present invention.

(Oil-derived flavor-imparting agent of the present invention)
The fat-derived flavor-imparting agent of the present invention can be added to various foods and drinks to impart good flavor. Giving a good flavor may mean imparting one or more of the following: oiliness, mellowness, sweetness peculiar to fats and oils, richness, satisfaction, voluminousness, depth of flavor, spread of flavor, strength of flavor, and long lasting flavor. As used herein, imparting flavor may mean adding a new flavor not possessed by the food or drink, enhancing the flavor already possessed by the food or drink, or both. In the present specification, the oily feeling may include, for example, the mellow and sweet richness of fats and oils, rather than the oily or oily feeling of simply using a large amount of oil. Furthermore, the fat-derived flavor-imparting agent of the present invention may suppress off-flavours such as bitterness, sourness, and harshness when blended in various food and drink, and furthermore, by suppressing it, the flavor of the food and drink ingredients may be emphasized. Therefore, the fat-derived flavor-imparting agent of the present invention can be used as a flavor-imparting or improving agent for food and drink.

The fat-derived flavor imparting agent of the present invention has an oxidized odor and/or grassy odor by being produced by the production method of the present invention. It was quite a surprising finding that the POV is low, i.e., the amount of peroxide is low, but the oxidizing odor is exhibited. In the present specification, the oxidized odor is, as described above, a unique odor containing a sour oily odor that is felt from heated oil such as oil after frying. The fat-derived flavor-imparting agent of the present invention may also have a grassy smell. The grassy smell means the aroma felt from green or immature vegetables and fruits such as cucumbers, melons, olive seeds, and white bananas, and the aroma felt when the leaves and stems of plants are cut. The present inventors found that the oil-derived flavor-imparting agent of the present invention exhibits an oxidized odor and/or grassy odor, but by adding an appropriate amount to food and drink, it can impart a good flavor to food and drink, for example, can impart richness. Oxidized odors and grassy odors can be regarded as objects to be suppressed (see, for example, Japanese Patent No. 6240621, etc.), but this discovery was completely unexpected.

Although it is not bound by any theory, it is believed that the component exhibiting an oxidized odor can impart a good flavor to food and drink when the oil-derived flavor-imparting agent of the present invention is blended into the food and drink. In the case of further exhibiting a blue scent, it can be inferred that a better flavor can be imparted to the food and drink by the component exhibiting such a scent. Examples of the compound contributing to the oxidized odor contained in the oil-derived flavor-imparting agent of the present invention include hexanal and trans-2-nonenal, and examples of the compound contributing to the grassy odor include 2-pentylfuran.

In addition, the fat-derived flavor imparting agent of the present invention produced by the production method of the present invention has an excellent feature of low POV. The oil-derived flavor-imparting agent of the present invention preferably has a POV within a certain range, preferably 0 to 10 meq/kg, more preferably 0 to 5 meq/kg, and even more preferably 0 to 3 meq/kg. POV may be measured according to Standard Fat Analysis Test Method 2.5.2.1-2013.

(Application example of the fat-derived flavor-imparting agent of the present invention)
The fat-derived flavor-imparting agent of the present invention can be blended as it is in food and drink, but various formulations such as solutions, emulsified formulations, powder formulations, and other solid formulations (solid fats, etc.) obtained by dissolving other components in a water-soluble or oil-soluble solvent may be used.

Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, and propylene glycol. Among these, ethanol or glycerin is particularly preferable from the viewpoint of use in foods and drinks. Examples of oil-soluble solvents include vegetable oils, animal oils, refined oils (for example, processed oils such as medium-chain fatty acid triglycerides and short-chain fatty acid triglycerides such as triacetin and tripropionin), various essential oils, and triethyl citrate.

Moreover, in order to prepare an emulsified preparation, the fat-derived flavor-imparting agent of the present invention can be emulsified with a water-soluble solvent and an emulsifier. The method for emulsifying the oil-derived flavor imparting agent of the present invention is not particularly limited, and various types of emulsifiers conventionally used in food and drink, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, quillaya extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and and salts thereof, carrageenan, gelatin, casein quillaya saponin, sodium caseinate, etc., and emulsification using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, etc., to obtain an emulsified liquid with excellent stability. The amount of these emulsifiers to be used is not strictly limited, and can be varied over a wide range depending on the type of emulsifier used. Generally, it is suitable to be in the range of about 0.01 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight, per 1 part by weight of the oil-derived flavor-imparting agent of the present invention. In order to stabilize the emulsification, the water-soluble solvent liquid may contain, in addition to water, one type or a mixture of two or more types of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solutions, and reduced starch syrup.

Moreover, the emulsion thus obtained can be made into a powder formulation by drying if desired. At the time of pulverization, saccharides such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, reduced starch syrup, etc., can be added as appropriate. The amount of these agents to be used can be appropriately selected according to the desired properties of the powder formulation.

Various formulations containing the oil-derived flavor-imparting agent of the present invention may further contain components commonly used in food and drink additives, if necessary. For example, solvents such as water and ethanol, and perfume retainers such as ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate, triethyl citrate, diethyl phthalate, hakoline, medium chain fatty acid triglyceride, and medium chain fatty acid diglyceride can be contained.

Examples of food and drink include, but are not limited to, various citrus flavors such as lemon, orange, grapefruit, lime, mandarin, mandarin orange, kabosu, sudachi, hassaku, iyokan, yuzu, shikuwasa, and kumquat; various fruit flavors such as strawberry, blueberry, raspberry, apple, cherry, plum, apricot, peach, pineapple, banana, melon, mango, papaya, kiwi, pear, grape, muscat, and kyoho; Milk flavor such as milk, yogurt, butter; Vanilla flavor; Various tea flavors such as green tea, black tea, oolong tea, herbal tea; Coffee flavor; Cola flavor; Cacao flavor; Cocoa flavor; , garlic, wasabi, and other spices or herbs; almonds, cashews, walnuts, and other nut flavors; wine, brandy, whiskey, rum, gin, liqueur, sake, shochu, and beer; , freshwater fish such as trout and carp, shellfish such as shellfish such as shrimp and crab, various crustaceans such as shrimp and crab, various seaweed such as wakame and kelp, various grain flavors such as rice, barley, wheat, and malt; Among these, food and drink whose flavor is particularly good due to the richness of fats and oils, such as milk flavor, coffee flavor, cacao flavor, spice or herb flavor, vegetable flavor, livestock flavor, seafood or seaweed flavor, grain flavor, and oil and fat flavor.

More specific examples of food and drink include senbei, rice crackers, rice cakes, rice cakes, buns, uiro, bean paste, yokan, mizu yokan, kingyoku, jellies, castella, hard candy, biscuits, crackers, potato chips, cookies, pies, puddings, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candies, pastes such as peanut paste; , sushi, gomoku rice, fried rice, pilaf, gyoza skin, shumai skin, okonomiyaki, takoyaki, and other breads, noodles, and rice; pickles such as bran pickles, pickled plums, fukujinzuke, bettara pickles, senmai pickles, pickled shallots, miso pickles, takuan pickles, and their pickle ingredients; mackerel, sardines, saury, salmon, tuna, bonito, whale, flatfish, sand eel, sweetfish Fish, squid such as flying squid, spear squid, crested squid and firefly squid, octopus such as common octopus and octopus, prawns such as prawns, botan prawns, lobsters and black tigers, crabs such as king crabs, snow crabs, blue crabs and hair crabs, shellfish such as clams, clams, scallops, oysters and mussels; (chikuwa, kamaboko, fried kamaboko, crab leg kamaboko, etc.), fried foods, tempura, and other processed seafood foods; chicken, pork, beef, mutton, horse meat, and other meats; curry, stew, beef stew, hayashi rice sauce, meat sauce, mapo tofu, hamburgers, dumplings, kamameshi ingredients, soups (corn soup, tomato soup, consommé soup, etc.), meatballs, kakuni, canned meat, etc. Table salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, horseradish, sprinkle, ochazuke mix, margarine, mayonnaise, dressing, vinegar, sanbaizu, powdered sushi vinegar, Chinese mix, tempura sauce, noodle soup (kelp or bonito stock, etc.), sauce (medium thick sauce, tomato sauce, etc.), ketchup, grilled meat sauce, curry roux, stew mix, soup mix, dashi stock Seasonings such as base (kelp stock, bonito stock, etc.), compound seasonings, hon mirin, new mirin (boiled mirin), mixed powders such as fried chicken powder and takoyaki powder, animal or plant-based dashi-flavored foods and drinks containing these seasonings; dairy products such as cheese, yogurt, butter; various yeasts such as beer yeast and baker's yeast; Fruit juice drinks such as apples, grapes, citrus fruits (grapefruit, orange, lemon, etc.), soft drinks containing fruit juice, fruit drinks containing fruit pulp and fruit juices; Fruit drinks containing tomatoes, green peppers, celery, gourds, bitter gourds, carrots, potatoes, asparagus, bracken, and fern, vegetable-based drinks containing these vegetables, vegetable-containing drinks such as vegetable soups; Coffee, cocoa, green tea, black tea, oolong tea, soft drinks , cola drinks, carbonated drinks (such as cider with various flavors such as citrus), lactic acid bacteria beverages; drinks containing herbal medicines and herbs; beer-taste drinks including cola drinks, fruit juice drinks, milk drinks, non-alcoholic beer and so-called "third beer", functional drinks such as sports drinks, honey drinks, vitamin supplement drinks, mineral supplement drinks, energy drinks, nutritional drinks, lactic acid drinks; Non-alcoholic beverages; wine, shochu, awamori, sake, beer, chuhai, cocktail drinks, low-malt beer, fruit wine, condiment wine, so-called "third beer" Other brewed liquor (sparkling) or liqueur (sparkling), alcoholic beverages containing these;

In the present invention, the concentration of the fat-derived flavor-imparting agent of the present invention in the food or drink can be arbitrarily determined according to the flavor of the food or drink, the degree of desired effect, and the like. Examples of the concentration include, but are not limited to, a concentration in the range of 0.00001% to 50% by mass of the fat-derived flavor-imparting agent of the present invention with respect to the total mass of food and drink. Examples of preferable concentrations include 0.0001 to 30% by mass or 0.001 to 20% by mass as the concentration of the fat-derived flavor-imparting agent of the present invention with respect to the total mass of the food and drink, but the flavor properties of the food and drink can be selected according to the amount of fat and oil. More specifically, for foods and drinks containing a large amount of oil such as chili oil, green onion oil, and various seasoning oils, the range of 0.1% to 50% by mass, preferably 1% to 30% by mass, and more preferably 5% to 20% by mass, depending on the flavor, can be exemplified as a concentration range that can impart a particularly good richness of the oil. 5 to 0.7% by mass, more preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.3% by mass can be exemplified as a concentration range that can impart particularly richness. . In particular, in liquid water-based food and drink (in this specification, water-based food and drink means food and drink in which hydrophilic components can be dissolved by containing water), the oil-in-water flavor imparting agent of the present invention can be suitably used in the form of an oil-in-water emulsion, and can impart a feeling of fat, volume, satisfaction, richness, etc. to food and drink with a small amount of blending.

The fat-and-oil-derived flavor-imparting agent of the present invention can also be used in food and drink for animals other than humans, such as livestock feed and pet food. The amount of the oil-derived flavor-imparting agent of the present invention to be added to food and drink for animals is not particularly limited, and may be appropriately determined according to the flavor and health condition considered to be suitable for each animal.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.

[Example 1] Production of the oil-derived flavor imparting agent of the present invention using various acids and oils (1) Soybean oil Commercially available soybean oil was prepared as edible oil, and phosphoric acid (85% aqueous solution), sodium dihydrogen phosphate dihydrate, hydrochloric acid (35% aqueous solution), citric acid, acetic acid (90% aqueous solution), succinic acid, and lactic acid were prepared as acid or acid salts thereof. Acids with no concentration means that crystal powders were used instead of aqueous solutions.

Then, in step (1), each acid or its salt showing acidity was blended with soybean oil to obtain a mixture for heating of the edible fat and acid and its salt showing acidity. The concentration of the acid or its acid-indicating salt was 0.5% by weight relative to the total mixture, ie the final concentration.

As step (2), the heating mixture obtained in step (1) was heated at 120° C. for 3 hours.

Thereafter, the mixture was cooled to about 50°C, filtered through flannel to remove solid impurities, and then centrifuged at 1300 xg for 10 minutes to obtain the oil-derived flavor imparting agent of the present invention. When five well-trained panelists with 10 years or more of experience evaluated the odor of this fat-derived flavor imparting agent, all five panelists commented that they felt the oxidized odor peculiar to fats and oils and grassy odor.

On the other hand, as a comparative example, a commercially available soybean oil that did not contain an acid or a salt thereof exhibiting acidity was subjected to the heat treatment in step (2), and then subjected to the flannel filtration and centrifugation to obtain a comparative oil-derived flavor imparting agent.

Then, the POV was measured for each oil-derived flavoring agent and acid-free soybean oil obtained. The measurement was carried out according to the standard fat analysis test method 2.5.2.1-2013 and the following procedure.
1. A mixed solution of isooctane:acetic acid=2:3 (volume ratio) is prepared in an Erlenmeyer flask and gently stirred with a stirrer.
2. Prepare a refrigerated saturated potassium iodide solution.
3. Prepare 0.01 mol/L sodium thiosulfate solution.
4. Using a peroxide value measuring device (Hiranuma automatic titrator COM-1700, manufactured by Hiranuma Sangyo Co., Ltd.), the measurement is performed in mode “TS1”.
5. A purge is performed to fill the dropping burette with the prepared 0.01 mol/L sodium thiosulfate solution. Specifically, the connecting portion of the burette is turned upside down, and a waste liquid receiver is placed under the burette. After purging, return the connection to its original orientation.
6. Select "POV" as the measurement target in the menu.
7. Weigh about 5 g of the sample (fat-derived flavor-imparting agent prepared as described above) into a 200-ml stoppered Erlenmeyer flask, put a stirrer into the flask, pour 30 ml of the prepared isooctane/acetic acid mixed solution into the flask, and rotate the stirrer to uniformly dissolve the sample (fat-derived flavor-imparting agent).
8. The air in the flask is replaced with nitrogen, and 0.2 ml of a saturated potassium iodide solution is added while the nitrogen is being passed through. Further, 100 ml of ultrapure water is added and well shaken.
9. Place the Erlenmeyer flask on the apparatus and lower the electrodes to submerge them. The tip of the dropping burette should be just immersed in the liquid surface.
10. Start stirring with a stir bar and then start the measurement.

In addition, each of the obtained fat-derived flavor imparting agents was blended in a commercially available lemon dressing so that the final concentration was 0.3% by mass, and sensory evaluation was performed by 15 well-trained panelists with 10 years or more of experience for the dressing. In the sensory evaluation, each dressing was eaten, and the desirability of its richness, desirability of suppressing sourness, and desirability of the overall flavor were scored according to the following criteria, and comments were made about the flavor. Table 1 below shows the POV measurement results, the average score of sensory evaluation, and typical comments.
(Evaluation criteria) 4 points is the highest score, 1 point is the lowest score, and points that are considered to be applicable are given in increments of 0.1 points.

As shown in Table 1, the fat-derived flavor imparting agent of the present invention imparts excellent richness, can impart the mellowness and sweetness of fats and oils that cannot be obtained with the comparative product, and furthermore, the sourness of the lemon dressing is mellowed, resulting in a highly palatable dressing. Regarding the POV, all acids had lower POV than the acid-free comparative product, but the POV values were particularly low for phosphoric acid and hydrochloric acid.

(2) Pork oil A commercially available pork oil was prepared, and the oil-derived flavoring agent of the present invention was obtained in the same manner as in Example 1, except that the type of the acid or its acid salt used was as shown in Table 2 below. That is, in step (1), each acid shown in Table 2 below was blended with pork oil so as to have a concentration of 0.5% by mass to obtain a mixture for heating of edible fats and acids and their salts showing acidity. Then, in step (2), the heating mixture obtained in step (1) was heated at 120°C for 3 hours, and subjected to the flannel filtration and centrifugation to obtain the oil-fat-derived flavor imparting agent of the present invention. When 7 well-trained panelists with 10 years or more of experience evaluated the flavor of this oil-derived flavoring agent, all 7 panelists commented that they felt the oxidized odor peculiar to oils and fats and grassy odor.

Then, the POV of each obtained fat-derived flavoring agent was measured. In addition, in order to confirm the flavor-imparting effect of each of the obtained fat-derived flavor imparting agents, a powdered soup of commercially available soy sauce-flavored instant noodles was dissolved in 400 ml of hot water to prepare a soy sauce-flavored soup, and each fat-derived flavor imparting agent obtained there was blended to a final concentration of 0.2% by mass to prepare the soup of the present invention. Furthermore, a comparative soup was prepared by adding the same amount of the commercially available pork oil, which had been subjected to the step (2) and heated, to the above soup. Each of the obtained soups was sensory evaluated by 15 panelists with 10 years or more of experience. In the sensory evaluation, the richness compared with the control product was scored according to the same criteria as in Example 1 below. Table 2 below shows the POV measurement results and the average sensory evaluation scores.
(Evaluation criteria) 4 points is the highest score, 1 point is the lowest score, and points that are considered to be applicable are given in increments of 0.1 points.

As shown in Table 2, the fat-derived flavor-imparting agent of the present invention can impart remarkably superior richness than the comparative product, and POV is low, even if any acid or salt thereof showing acidity is used. It was confirmed.

[Example 2] Concentration of acid Commercially available soybean oil, pork oil and phosphoric acid (85% aqueous solution) were prepared, and oil-derived flavoring agents of the present invention and comparative products were prepared in the same manner as in Example 1 except that phosphoric acid was added to soybean oil or pork oil at various concentrations as shown in Table 2 below. When five well-trained panelists with 10 years or more of experience evaluated the flavor of the oil-derived flavor imparting agent of the present invention, all five panelists commented that the oil-derived flavor imparting agent of the present invention and the comparative product felt an oxidized odor and grass-like grassy odor peculiar to oils and fats, and that the comparative products 5 and 8 felt a strong sour taste.

Then, POV measurement was performed in the same manner as in Example 1. Sensory evaluation was also conducted. In the sensory evaluation, a commercially available chicken soup was prepared, and a soup containing the fat-derived flavor imparting agent of the present invention or a comparative product to a final concentration of 0.1% by mass, and a commercially available soybean oil or pork oil before heating were added to the commercially available chicken soup to a final concentration of 0.1% by mass to prepare a control soup. Then, using a soup blended with commercially available soybean oil or pork oil before heating as a control product, the richness of the soup of the present invention product or the comparative product compared with the control product was scored according to the same criteria as in Example 1 below. In addition, soups using the same edible oil were compared. Table 3 below shows the POV measurement results and the average sensory evaluation results.
(Evaluation criteria) 4 points is the highest score, 1 point is the lowest score, and points that are considered to be applicable are given in increments of 0.1 points.

As shown in Table 3, the oil-derived flavor-imparting agent of the present invention, by setting the acid concentration within the range of the present invention, was able to impart remarkably superior richness than the comparative products outside the range. It was also confirmed that the POV was low. When the acid concentration was 12% (comparative products 5 and 8), 14 out of 15 panelists evaluated that the oiliness and strong sourness were more conspicuous than the control product, and it was difficult to say that the richness was increased.

[Example 3] Heating time and temperature The acid concentration was set to 0.1% by mass, and the heat treatment was performed at the temperature and time shown in Table 4 below in the same manner as in Example 1 to obtain the oil-derived flavor imparting agent of the present invention and the comparative product. That is, in step (1), an aqueous solution of phosphoric acid (85% aqueous solution) was used and blended with soybean oil so that the acid concentration was 0.1% by mass to prepare a mixture for heating of edible fat and acid. Next, in step (2), the heating mixture obtained in step (1) was heated at the temperature and time shown in Table 4 below, and subjected to the flannel filtration and centrifugation to obtain the oil-derived flavor imparting agent of the present invention and the comparative product. When five well-trained panelists with 10 or more years of experience evaluated the flavor of each fat-derived flavor imparting agent obtained, all five panelists commented that the fat-derived flavor imparting agent of the present invention had an oxidized odor peculiar to fats and oils and a green grass-like odor. On the other hand, with respect to Comparative Product 9, a very slight oxidative odor was felt, but no grassy odor was felt, and with Comparative Product 10, the oxidative odor was very noticeable.

Then, POV was measured in the same manner as in Example 1. In addition, a commercially available mayonnaise was prepared, and the fat-derived flavoring agent of the present invention or the comparative product was blended therein so that the final concentration was 0.3% by mass to prepare the mayonnaise of the present invention or the comparative product. That is, using a commercially available mayonnaise as a control product, the richness compared with the control product was scored according to the same criteria as in Example 1 below. Table 4 below shows the POV measurement results and the average sensory evaluation scores.
(Evaluation criteria) 4 points is the highest score, 1 point is the lowest score, and points that are considered to be applicable are given in increments of 0.1 points.

As shown in Table 4, it was confirmed that the product of the present invention can impart a significantly richer flavor than the comparative product, and can impart a better flavor to the food and drink. In addition, when 15 panelists with 10 years or more of experience were asked to comment on the flavor of the dressings containing the products of the present invention or the comparative products compared to the commercially available dressings, all 15 of the 15 panelists answered that the richness and sweetness of the products of the present invention increased, and that satisfaction and the aftertaste of the taste were enhanced. In response, 13 out of 15 panelists answered that the comparative product 10 gave them a feeling of oiliness and strong sourness, and that they had a slight sense of incongruity different from mayonnaise.

[Example 4] Use of various edible oils Various commercially available edible oils and fats were prepared as shown in Table 5 below, and phosphoric acid was added to each of the oils and fats so that the final concentration of the edible oils and fats was 1.0 mass%. In addition, commercially available edible fats and oils to which phosphoric acid was not added were similarly heated, that is, heated at 100° C. for 2 hours to obtain comparative products. Then, POV measurement and sensory evaluation were performed on the obtained present invention product and comparative product. POV measurement was performed in the same manner as in Example 1. In the sensory evaluation, the mayonnaise of the present invention and the comparative product was prepared by blending the product of the present invention or the comparative product with the commercially available mayonnaise used in Example 1 at a final concentration of 0.1% by mass (relative to the total amount of dressing).
(Evaluation Criteria) 4 points is the highest point, 1 point is the lowest point, and the corresponding points are given in increments of 0.1 points.

As shown in Table 5, it was confirmed that, according to the present invention, an oil-derived flavor-imparting agent capable of imparting a good flavor to food and drink can be obtained regardless of the type of oil. Moreover, POV was also low as compared with acid-free.

[Example 5] Blending example of components other than acids or salts thereof exhibiting acidity and edible fats and oils The components shown in Table 6 below were mixed and heated at 90°C for 4 hours to produce flavoring agents derived from fats and oils of the present invention and comparative products. The acid concentration of the product of the present invention was 3.5% by mass relative to the total amount of the mixture of phosphoric acid, yeast extract, and soybean oil (corresponding to the heating mixture in step (1)), and the acid concentration of the comparative product was 0.04% by mass and 0% by mass, respectively, relative to the total amount of the mixture. The obtained oil-derived flavor imparting agents of the present invention and comparative products were blended into commercially available chili oil at a concentration of 7% by mass (final concentration) to prepare flavored chili oil, and they were subjected to sensory evaluation by 12 well-trained panelists in the same manner as in Example 4, scoring the desirability of richness, and commenting on the flavor of each flavored chili oil. The score averages and representative comments of the 12 panelists are listed in Table 6.

The oils and fats-derived flavor imparting agent of the present invention, which contains phosphoric acid in an amount within the range of the present invention, can impart an excellent flavor such as the sweet richness of fats and oils that cannot be obtained with the comparative products, compared to the comparative products outside the range. POV was also low.

[Example 6] Blending example of the fat-derived flavor imparting agent of the present invention in various food and drink products (1) Tomato soup A soup of the present invention was prepared by blending the fat-derived flavor imparting agent of the present invention (Product 50 of the present invention) produced in Example 5 into a commercially available canned tomato soup at a final concentration of 0.01% by mass. On the other hand, the commercially available soybean oil used as the edible oil in Example 5 was blended with the same amount of the oil-derived flavor imparting agent of the present invention in a commercially available tomato soup to prepare a comparative soup. Seven well-trained panelists sensory evaluated the flavor of the soups of the present invention and the comparative product. As a result, all 7 panelists answered that the tomato soup of the present invention had enhanced oil-like richness and sweetness, enhanced umami, and suppressed sourness, resulting in a milder flavor than the tomato soup of the comparative product.
(2) Calorie-reduced retort curry The present invention's retort curry was prepared by blending the fat-derived flavor imparting agent (Invention product 50) of the present invention produced in Example 5 with a commercially available calorie-reduced retort curry at a concentration of 3% by mass. On the other hand, the same amount of commercially available soybean oil used as the edible oil in Example 5 was added to a commercially available retort curry to prepare a comparative retort curry. Five well-trained panelists sensory evaluated the flavor of the retort curry of the present invention and the comparative product. As a result, all five panelists answered that compared to the retort curry that does not contain the oil-derived flavor imparting agent of the present invention, the oil-like richness and sweetness are enhanced, and the volume and satisfaction that is not a low-calorie product are increased.

Claims (7)

Step (1) preparing a heating mixture by blending edible fats and oils with an amount of inorganic acid, lactic acid, or acetic acid or a salt thereof exhibiting acidity to a final concentration of 0.05 to 10% by mass, and Step (2) heating the heating mixture obtained in step (1) at 80 to 160 ° C. for 0.5 to 7 hours
A method for producing a fat-derived flavor imparting agent comprising. 2. The method for producing a fat-derived flavor-imparting agent according to claim 1 , wherein the acid is phosphoric acid or hydrochloric acid. 3. The method for producing a fat-derived flavor imparting agent according to claim 1 or 2 , wherein the fat is soybean oil, corn oil, palm oil, rapeseed oil, or pork oil. The method for producing an oil-derived flavor-imparting agent according to any one of claims 1 to 3 , wherein the flavor is rich. The method for producing a fat-derived flavor-imparting agent according to any one of claims 1 to 4, wherein amino acids are further blended in the preparation of the mixture for heating in step (1). A method for imparting flavor to food and drink, comprising blending the oil-derived flavor imparting agent produced according to the method according to any one of claims 1 to 5 to food and drink. 7. The method for imparting flavor to food and drink according to claim 6, wherein the flavor is rich.