JP7488973B1 - 動物油脂感付与剤 - Google Patents
動物油脂感付与剤 Download PDFInfo
- Publication number
- JP7488973B1 JP7488973B1 JP2024009552A JP2024009552A JP7488973B1 JP 7488973 B1 JP7488973 B1 JP 7488973B1 JP 2024009552 A JP2024009552 A JP 2024009552A JP 2024009552 A JP2024009552 A JP 2024009552A JP 7488973 B1 JP7488973 B1 JP 7488973B1
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- JP
- Japan
- Prior art keywords
- oil
- feel
- animal fat
- lipase
- macadamia nut
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
[1] 下記工程1~3を含む、動物油脂感付与剤の製造方法。
(工程1) マカダミアナッツオイルを用意する工程
(工程2) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程
(工程3) 前記工程2で得られたマカダミアナッツオイルリパーゼ処理物を、POVが1を超えないように加熱する工程
[2] 前記工程1で用意するマカダミアナッツオイルが、POVが0~1の加熱済のマカダミアナッツオイルである、[1]に記載の動物油脂感付与剤の製造方法。
[3] 前記工程1および工程2の間、前記工程2の後、またはその両方に、抗酸化剤を添加する工程をさらに含む、[1]または[2]に記載の動物油脂感付与剤の製造方法。
[4] 前記工程2の後に抗酸化剤を添加する工程を行う、[3]に記載の動物油脂感付与剤の製造方法。
[5] POVが1未満の加熱済マカダミアナッツオイルリパーゼ処理物からなる、動物油脂感付与剤。
[6] [5]に記載の動物油脂感付与剤を含有する、飲食品添加用組成物。
[7] [5]に記載の動物油脂感付与剤、または[6]に記載の飲食品添加用組成物を、飲食品に添加することを含む、飲食品の動物油脂感付与方法。
[8] [5]に記載の動物油脂感付与剤、または[6]に記載の飲食品添加用組成物を、飲食品に添加することを含む、飲食品の製造方法。
本発明の一態様に係る動物油脂感付与剤の製造方法(以下、本件製造方法ということがある。)は、下記工程を含むことを特徴とする。
(工程1) マカダミアナッツオイルを用意する工程
(工程2) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程
(工程3) 前記工程2で得られたマカダミアナッツオイルリパーゼ処理物を、POVが1を超えないように加熱する工程
本明細書において、POVとは、過酸化物価(Peroxide Value)を意味する。
[例1]
(1) マカダミアナッツオイルを用意する工程(工程1)
(2) 前記工程1で用意したマカダミアナッツオイルを温度70~90℃で10~30分間加熱する工程
(3) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程(工程2)
(4) 前記工程2で得たマカダミアナッツオイルリパーゼ処理物を温度70~90℃で10~30分間加熱する工程(工程3)
(5) 加熱後のマカダミアナッツオイルリパーゼ処理物に抗酸化剤を添加する工程
[例2]
(1) マカダミアナッツオイルを用意する工程(工程1)
(2) 前記工程1で用意したマカダミアナッツオイルを温度70~90℃で10~30分間加熱する工程
(3) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程(工程2)
(4) マカダミアナッツオイルリパーゼ処理物に抗酸化剤を添加する工程
(5) 抗酸化剤添加後のマカダミアナッツオイルリパーゼ処理物を温度70~90℃で10~30分間加熱する工程(工程3)
[例3]
(1) マカダミアナッツオイルを用意する工程(工程1)
(2) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程(工程2)
(3) 前記工程2で得たマカダミアナッツオイルリパーゼ処理物を温度70~90℃で10~30分間加熱する工程(工程3)
(4) 加熱後のマカダミアナッツオイルリパーゼ処理物に抗酸化剤を添加する工程
[例4]
(1) マカダミアナッツオイルを用意する工程(工程1)
(2) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程(工程2)
(3) マカダミアナッツオイルリパーゼ処理物に抗酸化剤を添加する工程
(4) 抗酸化剤添加後のマカダミアナッツオイルリパーゼ処理物を温度70~90℃で10~30分間加熱する工程(工程3)
本発明による動物油脂感付与効果および製造容易性の観点から、特に好ましくは[例1]または[例2]の順であり、さらに好ましくは[例1]の順である。
1.三角フラスコに、イソオクタン:酢酸=2:3(体積比)の混合溶液を調製し、撹拌子で緩やかに撹拌する。
2.冷蔵保存した飽和ヨウ化カリウム水溶液を用意する。
3.0.01mol/Lのチオ硫酸ナトリウム水溶液を調製する。
4.過酸化物価測定装置(平沼自動滴定装置COM-1700、平沼産業株式会社製)を用い、モード「TS1」にて測定を行う。
5.滴下ビュレットに調製した0.01mol/Lチオ硫酸ナトリウム水溶液を満たすため、パージを行う。具体的には、ビュレットの連結部を逆さにし、ビュレット下部に廃液受けを置く。パージが終了したら、連結部を元の向きに戻す。
6.メニューで測定対象として「POV」を選択する。
7.200mL共栓三角フラスコに試料(POV測定対象。以下同じ。)を5g程度量り取り、当該フラスコに撹拌子を入れ、調製したイソオクタン・酢酸混合溶液を当該フラスコに30mL注ぎ入れ、撹拌子を回転させて試料を均一に溶解させる。
8.前記フラスコ内の空気を窒素で置換し、窒素を通じたまま飽和ヨウ化カリウム溶液を0.2mL加え、直ちに共栓をして撹拌子にて1分間撹拌する。さらに超純水を100mL注ぎ入れてよく振り混ぜる。
9.三角フラスコを装置に載せ、電極類を下ろして浸す。滴下ビュレットは、先端が液面にちょうど浸る程度とする。
本発明の一態様に係る動物油脂感付与剤(本明細書では本件動物油脂感付与剤ということもある。)は、POVが1未満の加熱済マカダミアナッツオイルリパーゼ処理物からなり、好ましくは、当該加熱が、70~90℃で10~30分間マカダミアナッツオイルリパーゼ処理物を加熱することである。
本件動物油脂感付与剤を飲食品に添加可能な組成物と混合して、飲食品への添加に適した形態である飲食品添加用組成物(以下、本件飲食品添加用組成物ということがある。)を製造することができる。本件飲食品添加用組成物は、本件動物油脂感付与剤を含有するため、飲食品の動物油脂感付与用組成物として使用することができる。
本発明の一態様において、本件動物油脂感付与剤または本件飲食品添加用組成物を、各種飲食品に添加することによって、各種飲食品に動物油脂感を付与することができる(以下、これを本件付与方法ということがある。)。本件付与方法は、本件動物油脂感付与剤または本件飲食品添加用組成物を添加することで動物油脂感が付与された飲食品が製造できるため、飲食品の製造方法ともいえる。動物油脂感付与剤または本件飲食品添加用組成物の各種飲食品への添加タイミングは任意であり、動物油脂感付与剤または本件飲食品添加用組成物それ自体を飲食品に添加してもよいし、1種または2種以上の他の香味付与組成物(例えば、水溶性香料組成物、乳化香料組成物、任意の香料化合物、天然精油(例えば、前掲の「特許庁公報、周知・慣用技術集(香料)第II部食品香料」、「日本における食品香料化合物の使用実態調査」、および「合成香料 化学と商品知識」に記載される香料化合物)、から選択される1種以上)と併せて各種飲食品に添加してもよい。
下記手順で本件動物油脂感付与剤を製造した。
1.三角フラスコに、イソオクタン:酢酸=2:3(体積比)の混合溶液を調製し、撹拌子で緩やかに撹拌する。
2.冷蔵保存した飽和ヨウ化カリウム溶液を用意する。
3.0.01mol/Lのチオ硫酸ナトリウム溶液を調製する。
4.過酸化物価測定装置(平沼自動滴定装置COM-1700、平沼産業株式会社製)を用い、モード「TS1」にて測定を行う。
5.滴下ビュレットに調製した0.01mol/Lチオ硫酸ナトリウム溶液を満たすため、パージを行う。具体的には、ビュレットの連結部を逆さにし、ビュレット下部に廃液受けを置く。パージが終了したら、連結部を元の向きに戻す。
6.メニューで測定対象として「POV」を選択する。
7.200mL共栓三角フラスコに試料(前記本発明品1)を5g程度量り取り、当該フラスコに撹拌子を入れ、調製したイソオクタン・酢酸混合溶液を当該フラスコに30mL注ぎ入れ、撹拌子を回転させて試料(前記本発明品1)を均一に溶解させる。
8.前記フラスコ内の空気を窒素で置換し、窒素を通じたまま飽和ヨウ化カリウム溶液を0.2mL加え、直ちに共栓をして撹拌子にて1分間撹拌する。さらに超純水を100mL注ぎ入れてよく振り混ぜる。
9.三角フラスコを装置に載せ、電極類を下ろして浸す。滴下ビュレットは、先端が液面にちょうど浸る程度とする。
実施例1に記載の製造方法において、リパーゼ種類、リパーゼ処理温度、リパーゼ処理時間を下記表1のように変更した以外は実施例1と同様にして、本件動物油脂感付与剤または比較品のリパーゼ処理物を製造した(本発明品2-1~2-14)。本発明品2-1~2-14のPOVを実施例1と同様の方法で測定したところ、下記表1に示す通りであった。
実施例1に記載の製造方法において、工程1と工程2との間、および/または工程2の後の加熱工程を下記表2のように変更した以外は実施例1と同様にして、本件動物油脂感付与剤または比較品のリパーゼ処理物を製造した(本発明品3-1~3-4、および比較品3)。本発明品3-1~3-4および比較品3のPOVを実施例1と同様の方法で測定したところ、下記表2に示す通りであった。
実施例1で得た発明品1を、下記手順で乳化製剤とした。
動物油脂として、市販の豚の脂(ラード)、牛脂、鶏油を用意して、それぞれ基本ラード、基本牛脂、基本鶏油とした。そして、基本ラード、基本牛脂、基本鶏油を、約45~55℃の市販の中鎖脂肪酸(MCT)オイルで50%に溶解させることで希釈して、希釈ラード、希釈牛脂、希釈鶏油を調製した。
(評価基準)
基本品と同等の動物油脂感である:4
希釈品より明らかに動物油脂感を感じるが、基本品には劣る:3
希釈品よりわずかに動物油脂感を強く感じる:2
希釈品と同等の動物油脂感である:1
表3~表5に、パネリスト10名の点数平均および代表的なコメントを示す。
[実施例6] 動物油脂感付与効果の確認2
下記表6に示す成分を用いて、下記手順に従って大豆ミートのハンバーグを調製した。
(評価基準:動物油脂感について)
対照品より顕著に動物油脂感(牛の油脂感)が強い:4
対照品より明らかに動物油脂感(牛の油脂感)が強い:3
対照品よりわずかに動物油脂感(牛の油脂感)が強い:2
対照品と同等の動物油脂感(牛の油脂感)である:1
パネリストの点数平均と代表的なコメントを表8に示す。
[実施例7] 動物油脂感付与効果の確認3
市販のマーガリン(植物性油脂を主原料とするもの)に、本発明品1を10ppmの濃度となるように添加し、よく混練した。そして当該添加前後の香味の変化について、経験年数12年以上のよく訓練されたパネリスト5名にコメントさせたところ、5名全員が、本発明品1の添加によって、マーガリンに、ややとろりとした乳脂様の甘い油脂感が付与され、乳脂肪分が高くなったような香味となったと回答した。
Claims (8)
- 下記工程1~3を含む、動物油脂感付与剤の製造方法。
(工程1) マカダミアナッツオイルを用意する工程
(工程2) 前記工程1で用意した前記マカダミアナッツオイルをリパーゼ処理することによってマカダミアナッツオイルリパーゼ処理物を得る工程
(工程3) 前記工程2で得られたマカダミアナッツオイルリパーゼ処理物を、POVが1を超えないように加熱する工程 - 前記工程1で用意するマカダミアナッツオイルが、POVが0~1の加熱済のマカダミアナッツオイルである、請求項1に記載の動物油脂感付与剤の製造方法。
- 前記工程1および工程2の間、前記工程2の後、またはその両方に、抗酸化剤を添加する工程をさらに含む、請求項1または2に記載の動物油脂感付与剤の製造方法。
- 前記工程2の後に抗酸化剤を添加する工程を行う、請求項3に記載の動物油脂感付与剤の製造方法。
- POVが1未満の加熱済マカダミアナッツオイルリパーゼ処理物からなる、動物油脂感付与剤。
- 請求項5に記載の動物油脂感付与剤を含有する、飲食品添加用組成物。
- 請求項5に記載の動物油脂感付与剤、または請求項6に記載の飲食品添加用組成物を、飲食品に添加することを含む、飲食品の動物油脂感付与方法。
- 請求項5に記載の動物油脂感付与剤、または請求項6に記載の飲食品添加用組成物を、飲食品に添加することを含む、飲食品の製造方法。
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