JPWO2014077105A1 - Fried flavor enhancer - Google Patents

Abstract

Disclosed is a frying flavor enhancer that can enhance the frying flavor of a cooked product by adding a small amount to a food such as fried food or non-fried food. The fry flavor enhancer of the present invention contains an oxidized partially hydrogenated oil or fat having a peroxide value of 25 to 300 as an active ingredient. The trans fatty acid content of the oxidized partially hydrogenated fat is preferably 5 to 75% by weight. Moreover, it is preferable that the iodine value of oxidation partial hydrogenation fats and oils is 35-135. [Selection figure] None

Description

  The present invention relates to a fry flavor enhancer, and more particularly, to a fried flavor enhancer that enhances the palatability or reduces the amount of fats and oils by enhancing the fry flavor of a cooked product.

  In recent years, foods with low fat and calories have been actively developed. For example, non-fried processed foods such as non-fried instant noodles and non-fried food-like foods that have the same appearance and texture as when fried even when baked in an oven without being fried have been developed and marketed.

  On the other hand, the flavor, taste and texture specific to the fats and oils of fried foods are one of the reasons why consumers prefer fried foods. Non-fried processed foods have a problem that the taste and palatability of the foods are reduced due to low fat, resulting in a lower food value.

  Attempts have been made to maintain the palatability of foods while reducing the amount of fats and oils in foods by adding materials that impart a sense of oil and fat and a frying flavor to low-fat foods. For example, Patent Document 1 proposes an oily and fat sensation enhancer containing a specific δ-lactone as an active ingredient. By adding this enhancer to food and drink, the amount of fats and oils used can be reduced while enhancing the feeling of fats and oils.

JP 2011-83264 A

  An object of the present invention is to provide a frying flavor enhancer that can enhance the frying flavor of a cooked product by adding a small amount to a food such as fried food or non-fried food.

  Another object of the present invention is to provide a processed food containing a fried flavor enhancer, a fried flavor enhancer, or a food cooked using the processed food.

  The present inventors diligently studied the above problems and found that the problems can be solved by the following invention. That is, this invention provides the frying flavor enhancer which contains the oxidation partial hydrogenation fats and oils whose peroxide value is 25-300 as an active ingredient. “Fry flavor” as used herein means a kind of oily and fat feeling that gives an impression like a fried food when cooked by a method other than frying, such as heating or frying food with vegetable oil or animal fat. However, the fry flavor enhancer of the present invention does not preclude use in fried foods.

  The frying flavor enhancer preferably has a trans fatty acid content of the oxidized partially hydrogenated fat of 5 to 75% by weight.

  The frying flavor enhancer preferably has a C18: 2 trans isomer content of 5 to 60% by weight in the total constituent fatty acids of the oxidized partially hydrogenated oil.

  As for the said frying flavor enhancer, it is preferable that the iodine value of the said oxidation partial hydrogenation fats and oils is 35-135.

  The frying flavor enhancer preferably contains 0.003 to 10% by weight of the oxidized partially hydrogenated fat.

  The said fry flavor enhancer consists of powdered fats and oils, for example.

  The frying flavor enhancer comprising the above-mentioned powdered fat / oil is, for example, an oil-in-water emulsion obtained by stirring a mixture containing oxidized partially hydrogenated fat / oil having a peroxide value of 25 to 300, edible fat / oil, emulsifier, powdered base material and water. Can be obtained by further powder drying.

  It is preferable that the fat globule diameter (median diameter) of the powdered fat is 0.2 to 2.0 μm.

  The present invention also provides an oil / fat composition containing the fry flavor enhancer.

  The present invention also provides a food containing the fry flavor enhancer or a food cooked using the enhancer.

  The present invention also provides a method for producing a frying flavor enhancer, characterized in that an oxidized partially hydrogenated fat having a peroxide value of 25 to 300 is added.

  The present invention also provides a method for enhancing the frying flavor of cooked foods, comprising adding a frying flavor enhancer containing an oxidized partially hydrogenated oil and fat having a peroxide value of 25 to 300 to a food material and cooking.

  Powdered fats and oils containing oxidized partially hydrogenated fats and oils having a peroxide value of 25 to 300 are novel substances. Therefore, the present invention provides a powdered oil containing the oxidized partially hydrogenated oil.

  The frying flavor enhancer of the present invention enhances the frying flavor and oily feeling of food preparations using fats and oils such as animal fats and vegetable oils. Thereby, the amount of fats and oils used for a foodstuff can be reduced significantly. ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which enables the fat reduction can be provided, maintaining the palatability | paste by the flavor peculiar to fats and oils.

  Hereinafter, an embodiment of the present invention will be described in detail. The fry flavor enhancer of the present invention contains an oxidized partially hydrogenated oil or fat (hereinafter referred to as “oxidized partially hydrogenated fat”) having a peroxide value within a certain range (hereinafter referred to as “POV”) as an active ingredient. The peroxide value of fats and oils can be measured according to the method described in “Japan Oil Chemists' Society, Standard Oil and Fat Analysis Method 2.5.2.1-1996”.

  The lower limit of the POV of oxidized partially hydrogenated fat is 25 meq / kg, preferably 30 meq / kg, and more preferably 80 meq / kg. If the POV is lower than 25 meq / kg, the strength and sustainability of the fried flavor may be insufficient. On the other hand, the upper limit of POV is 300 meq / kg, preferably 280 meq / kg, more preferably 200 meq / kg. If the POV is higher than 300 meq / kg, an unpleasant odor due to deterioration during heating (hereinafter referred to as “deteriorated odor”) may occur.

  The iodine value (also referred to as IV) of the oxidized partially hydrogenated fat is preferably 35 to 135, more preferably 70 to 130. If IV is too lower than 35 or higher than 135, sufficient effects may not be achieved.

  IV is calculated by the Wiis method at the Japan Oil Chemists' Society. IV can also be determined by simple near infrared analysis. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In this example, IV was calculated by near infrared analysis.

  Partially hydrogenated fats and oils (hereinafter referred to as “partially hydrogenated fats”) prior to oxidation treatment of oxidized partially hydrogenated fats usually contain cis-trans isomers and positional isomers of linoleic acid and oleic acid from several weight% to several Contains 10% by weight. During the hydrogenation reaction, the unsaturated fatty acid double bond is isomerized from the cis form to the trans form, resulting in by-trans fatty acid as a by-product and a positional isomer from which the double bond has moved. is there.

  The trans fatty acid content of the oxidized partially hydrogenated fat used in the fry flavor enhancer of the present invention is usually 5 to 75% by weight, preferably 7 to 70% by weight, more preferably 45 to 70% by weight. The trans-fatty acid content of the frying flavor enhancer to which this oxidized partially hydrogenated fat is added in the following range is usually 0.00015 to 7.5% by weight, preferably 0.005 to 3.3% by weight.

  The trans isomer means the sum of the C18: 1, C18: 2 and C18: 3 trans isomers when the partially hydrogenated fat is analyzed using a gas chromatography method. The trans fatty acid content of fats and oils can be measured by a gas chromatography method according to the American Petroleum Institute Official Method (Ce1h-05).

  The C18: 2 trans isomer content in the total constituent fatty acids of the oxidized partially hydrogenated fat is preferably 5 to 60% by weight, more preferably 8 to 50% by weight, and further preferably 15 to 45% by weight. %, Most preferably 30 to 45% by weight. The C18: 1 trans isomer corresponds to all peaks that appear between the C18: 0 peak and the C18: 1 cis isomer peak when the sample is analyzed using gas chromatography. It is a general term for fatty acids. The C18: 2 trans isomer is all that appears between the peak of the C18: 1 cis isomer and the peak of the C18: 2 cis isomer when the sample is analyzed using gas chromatography. It means a general term for fatty acids corresponding to the peak of. If the C18: 2 trans isomer content is less than 5% by weight, an oxidized partially hydrogenated oil with a strong fry flavor may not be obtained. Conversely, when the C18: 2 trans isomer content exceeds 60% by weight, production may be difficult.

  The weight ratio of the C18: 2 trans isomer content to the C18: 1 trans isomer content in the total constituent fatty acids of the oxidized partially hydrogenated fat is preferably in the range of 0.2 to 1.8. If it is out of this range, the oil and fat composition containing the oxidized partially hydrogenated fat may emit a deterioration odor.

  The oxidized partially hydrogenated fat used in the present invention comprises a step of partially hydrogenating fats and oils until the C18: 2 trans isomer content in the total constituent fatty acids is preferably 5 to 60% by weight, and the fats and oils with a peroxide value. Can be obtained by a production method including a step of oxidizing until 25 to 300 meq / kg.

  The order of the partial hydrogenation treatment and the oxidation treatment of fats and oils is not particularly limited. Preferably, the fat or oil is partially hydrogenated until the C18: 2 trans isomer content in the total constituent fatty acid is preferably 5 to 60% by weight, and then the resulting partially hydrogenated fat is subjected to a peroxide value of 25 to 300 meq. Oxidize until / kg.

  Therefore, the oxidized partially hydrogenated fat is preferably obtained by partially hydrogenating oil and fat and oxidizing the obtained partially hydrogenated fat. The partially hydrogenated fat may be subjected to an oxidation treatment after being subjected to a purification step such as decolorization treatment or deodorization treatment according to a conventional method.

  The oxidized partially hydrogenated fat and the raw fat / oil for the partially hydrogenated fat are not particularly limited as long as they are used for food, but are preferably edible vegetable oils. Examples of edible vegetable oils include linseed oil, soybean oil, palm oil, walnut oil, egoma oil (seed oil), rapeseed oil, corn oil and the like.

  The α-linolenic acid content in the constituent fatty acids of the raw oil and fat is preferably 6% by weight or more, more preferably 30% by weight or more, more preferably 45% by weight or more. When the α-linolenic acid content of the raw fat / oil is 6% by weight or more, the effect of the fly flavor enhancer containing the oxidized partially hydrogenated fat is strengthened, and the deterioration odor of the cooked product can be kept low. Although there is no particular upper limit on the α-linolenic acid content in the total constituent fatty acids of the raw fats and oils, it does not exceed 70% by weight with normal edible fats and oils.

  Oils and fats with high α-linolenic acid content are linseed oil, egoma oil (seed oil) and walnut oil. In particular, since linseed oil and sesame oil contain 50% by weight or more of α-linolenic acid, it is desirable to include one or two of these in the raw oil.

  The raw oil and fat may be a combination of one or more of the above fats and oils. Oils and fats obtained by transesterification, fractionation, etc., and mixtures thereof may be used.

  Partially hydrogenated fat can be produced by a conventional hydrogenation reaction. For example, 0.01 to 0.3% by weight of a nickel catalyst or the like is added to edible vegetable oils and fats of raw material oils and fats, and hydrogenation reaction is performed under conditions of a temperature of 120 to 220 ° C. and a hydrogen pressure of 0.01 to 0.3 MPa. Do.

  In order to obtain a frying flavor enhancer having a strong frying flavor, the raw material fat with a high α-linolenic acid content is used, for example, the following selective conditions: nickel catalyst (catalyst addition amount 0.05 to 0.3) % By weight), the reaction temperature is 170 to 210 ° C., and the hydrogen pressure is preferably 0.01 to 0.2 MPa. More preferably, the catalyst is a low-activity nickel catalyst (for example, a catalyst that has been used once or more in the hydrogenation reaction, or a product name SO650 (manufactured by Sakai Chemical Industry Co., Ltd.)), and a catalyst addition amount of 0.1 It is carried out at a reaction temperature of 190 to 210 ° C. and a hydrogen pressure of 0.01 to 0.1 MPa.

  In the oxidation treatment of partially hydrogenated fat, the oil and fat may be heated usually at a temperature of 50 to 200 ° C, preferably 100 to 200 ° C, more preferably 100 to 180 ° C. It is not always necessary to blow air during heating, but by blowing a certain amount (for example, 0.2 to 1.0 L / min) of air while stirring at a constant speed (for example, 50 to 350 rpm). Thus, it can be efficiently oxidized in a short time to a predetermined peroxide value. Oxidation for a short time can also prevent the generation of deteriorated odors. The peroxide value of partially hydrogenated fat (purified) before oxidation treatment is usually 0.

  In general, an edible oil (hereinafter referred to as “base oil”) for diluting oxidized partially hydrogenated fat may be added to the fry flavor enhancer of the present invention. Base oil will not be specifically limited if it is an edible oil and fat.

  Examples of base oils include palm oil, palm kernel oil, palm hard oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, etc .; (Lard), beef tallow, chicken tallow, fish oil, and other animal oils such as milk fat. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.) and transesterified oil can be used. Moreover, these edible fats and oils can use 1 type (s) or 2 or more types.

  Additives commonly used in edible fats and oils can be blended in the fry flavor enhancer of the present invention. Examples of additives include lecithin, diglyceride, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, casein sodium and other emulsifiers; carbohydrate, corn syrup, dextrin, gelatin, Powdered base materials such as gum, protein, peptide, milk powder, whey, flour, starch; antioxidants such as tocopherol, vitamin C palmitate, lignan, oryzanol; glucose, fructose, maltose, sucrose, oligosaccharide, erythritol, Sweeteners such as trehalose, maltitol, palatinose, xylitol, sorbitol, alpartame, sucralose; pepper, Naga pepper, garlic, ginger, sesame, chili, horseradish, mustard Poppy flea, citron, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, clove, yam, orange peel, fennel, licorice, phenegrek, dill seed, pepper, watercress, coriander leaf, shiso, celery, tarragon, chives, Examples include spices such as chervil, leek, parsley, mustard green, myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass; antifoaming agents such as silicone; physiologically active substances such as coenzyme Q and the like.

  The content of oxidized partially hydrogenated fat in the frying flavor enhancer of the present invention is usually 0.003 to 10% by weight, preferably 0.01 to 10% by weight, more preferably 0.05 to 10%. % By weight.

  The total (oil content) of the oxidized partially hydrogenated fat and the base oil in the fry flavor enhancer of the present invention is usually 1 to 100% by weight, and preferably 5 to 100% by weight.

  The form of the fly flavor enhancer of the present invention is liquid, emulsion (water-in-oil (W / O) type or oil-in-water (O / W) type), solid (powder, granules, flakes, blocks, etc.). obtain. The fry flavor enhancer of the present invention preferably comprises a powdered fat.

  The particle size of the powder or granule is usually 0.3 to 3 mm, preferably 0.5 to 2 mm. The thickness of the flakes is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.

  The fat globule diameter (median diameter) of the powdered fats and oils is usually 0.2 to 2.0 μm, preferably 0.3 to 1.8 μm. The fat globule diameter (median diameter) can be measured by, for example, a laser diffraction particle size distribution analyzer based on a conventional method.

  The frying flavor enhancer of this invention can be prepared by the appropriate method according to the form. For example, a frying flavor enhancer composed of a liquid or solid fat is obtained by mixing oxidized partially hydrogenated fat together with an edible fat as a base oil and appropriate additives. Depending on the choice of base oil, it can be adjusted to liquid or solid.

  The frying flavor enhancer comprising an emulsion can be obtained by stirring and mixing a mixture containing oxidized partially hydrogenated fat, edible fat (base oil), emulsifier, other additives and water. The water | moisture content of an emulsion is 10 to 90 weight% normally, Preferably it is 10 to 70 weight%.

  A frying flavor enhancer comprising a powdered fat / oil is an O / W emulsion obtained by stirring a mixture containing oxidized partially hydrogenated fat, edible fat / oil (base oil), emulsifier, powdered base material and water with an emulsifier. Can be obtained by further dry powderization. When preparing the O / W type emulsion, the emulsifier may be contained in either or both of the aqueous phase and the oil phase.

  As the emulsifier, a homomixer, a high-pressure homogenizer, a thin-film swirl type high-speed mixer, a colloid mill, an attritor mill, and the like can be used. Examples of dry powdering include emulsion spray drying, freeze pulverization, spray freezing, freeze drying, vacuum drying, drum drying, and the like. The obtained powdered oil may be subjected to treatments such as crushing, granulation, and classification as required.

  The present invention provides an oil and fat composition containing the above-described fry flavor enhancer. The edible oil and fat used as the base oil of the oil and fat composition is the same as the base oil exemplified for the fry flavor enhancer. The base oil may be used alone or in combination of two or more. Moreover, the base oil of the oil and fat composition and the base oil of the frying flavor enhancer may be the same or different from each other.

  Applications of the oil and fat composition include cooking oils and fats for cooking, heating and other ingredients, powdered seasonings, kneading and application, etc. . The fat composition may be a deep-fried oil. The heating includes baking in a frying pan, heating in a steam oven, an oven, a microwave oven, and the like.

  The present invention also provides a food containing the above-described fry flavor enhancer (hereinafter referred to as processed food) or a food cooked or manufactured using the fry flavor enhancer (hereinafter referred to as cooked food). To do.

  Specific examples of the processed foods include fried or non-fried fried foods (eg fried chicken, croquettes, minced cutlet, tonkatsu, fried fish, squid rings, onion rings, etc.), margarine shortening (for confectionery and bread kneading / folding) For frying, for frying, for butter cream, etc.).

  The said processed food can be manufactured by a conventional method according to the foodstuff to be used and its form except adding the frying flavor enhancer of this invention.

  The frying flavor enhancer is added to, for example, ingredients (such as minced meat), surfaces, batter liquids, bleeders, pickle liquids, tumbling liquids, etc. Appearance and texture similar to that of fried food can be obtained by cooking with a range and a frying pan. The batter liquid is a liquid to be attached to a middle species consisting of livestock meat, fish meat and vegetables, and usually contains flour, whole egg, egg yolk, milk, water and the like. The bleeder is a granule that is attached to the upper layer of food or batter liquid for cooking such as deep-fried food, and usually includes cereal, bread crumbs, crackers and the like.

  The amount of the frying flavor enhancer added to the processed food is usually 0.0005 to 3% by weight, preferably 0.001 to 1% by weight, more preferably 0 as the content of the oxidized partially hydrogenated fat. 0.005 to 0.5% by weight.

  The processed food can be produced by a conventional method without the use of raw materials and special conditions as long as the frying flavor enhancer of the present invention is added.

  Specific examples of the cooked food include fried or non-fried fried foods (for example, fried chicken, croquettes, minced cutlets, tonkatsu, fried fish, squid rings, onion rings, fried potatoes, instant noodles, donuts, potato chips, snacks) It is done.

  The cooked food can be produced (cooked) by a conventional method without the use of raw materials and special conditions other than cooking with the use of the frying flavor enhancer of the present invention.

  Hereinafter, based on an Example, this invention is demonstrated in detail. In addition, the following examples do not limit the present invention.

[Preparation Examples 1 to 10]
Oxidized partially hydrogenated fats used in the examples, and partially hydrogenated fats and oxidized fats and oils used in the comparative examples were prepared.

1. Preparation of raw oil and fat The following three raw oils and fats were prepared.
Linseed oil: manufactured by J-Oil Mills Co., Ltd., iodine value 186.7, and α-linolenic acid content 55.3%,
Soybean oil: manufactured by J-Oil Mills, Inc., iodine value 130, and α-linolenic acid content 7.2%,
Palm oil: manufactured by J-Oil Mills Co., Ltd., iodine value of 52.9, and α-linolenic acid content of 0%

2. Partial hydrogenation treatment The above-mentioned raw oil and fat was subjected to partial hydrogenation treatment under the following conditions so as to obtain a desired iodine value.
Catalyst Product name SO-650 (Nickel content 14% by weight, manufactured by Sakai Chemical Industry Co., Ltd.)
Addition amount of catalyst 0.13%
Reaction temperature 200 ℃
Hydrogen pressure 0.05MPa
Agitation speed 700 rpm

3. Oxidation treatment of soybean oil The soybean oil prepared in step 1 was oxidized according to the following procedure. First, 250 g of soybean oil was put in a 500 mL stainless beaker and immersed in an oil bath having an oil temperature of 110 ° C.
The mixture was heated and stirred while blowing air, and forcibly oxidized until the desired peroxide value shown in Table 1 was obtained.

4). 1. Oxidation treatment of partially hydrogenated fat The partially hydrogenated fat obtained in (1) was oxidized according to the following procedure. First, 250 g of partially hydrogenated fat was put in a 500 mL stainless beaker and immersed in an oil bath having an oil temperature of 110 ° C. The mixture was heated and stirred while blowing air, and forcibly oxidized until the desired peroxide value shown in Table 1 was obtained.

5. Composition analysis 5.1 Iodine number The iodine number of the fats and oils obtained in 1-4 was measured using a near-infrared analyzer (product name: near-infrared analyzer, model number: Model5000, manufactured by Nireco Corporation). The results are shown in Table 1.

5.2 Peroxide Value The peroxide value of the fats and oils was measured according to the method described in “The Japan Oil Chemists' Society, Standard Oil and Fat Analysis Method 2.5.2.1-1996”. The results are shown in Table 1.

5.3 Trans Fatty Acid Content After the fats and oils were converted to fatty acid methyl esters by the boron trifluoride methanol method, the fatty acid composition was analyzed by a gas chromatography (GC) method.

The GC measurement conditions are shown below.
・ GC device Product name GC2010 (manufactured by Shimadzu Corporation)
Column SP-2560 (100 m × 0.25 mm × 0.2 μm) (manufactured by Spelco)
・ Inlet temperature 250 ℃
・ Carrier gas Helium (29.1 ml / min)
・ Split ratio 25: 1
-Column temperature 180 ° C 55 min → (8 ° C / min) → 220 ° C 5 min
・ Detector Hydrogen flame ion detector (260 ℃)

The obtained GC chromatogram was obtained by analyzing the fatty acids represented by the peak numbers 1 to 7, 13 to 27 and 30 to 33 in FIG. 5 of “Journal of oleo science Vol. 50, No. 5 (2001), 339-352”. Next, the trans fatty acid content, the C18: 1 trans isomer (t18: 1) content, and the C18: 2 trans isomer (t18: 2) content are calculated from the peak areas corresponding to the following peak numbers. did. The results are shown in Table 1.
Trans fatty acid: fatty acids represented by peak numbers 1 to 7, 13 to 27 and 30 to 33 in FIG.
C18: 1 trans isomer (t18: 1): fatty acids shown by peak numbers 1 to 7 in FIG.
C18: 2 trans isomer (t18: 2): fatty acids represented by peak numbers 13 to 27 in FIG.

[Example 1]
1. Preparation of fry flavor enhancer A fried flavor enhancer was obtained by blending 2.2% by weight of the oxidized partially hydrogenated fat of Preparation Example with palm kernel hard oil (manufactured by J-Oil Mills Co., Ltd.). As a control, comparative fats and oils containing 2.2% by weight of soybean oil were prepared. For comparison, a comparative fat / oil was also prepared in which 2.2% by weight of partially hydrogenated fat / oil or oxidized oil was blended with palm kernel hard oil instead of oxidized partially hydrogenated fat.

2. Evaluation of fry flavor enhancer The food for non-fried foods (fried chicken) was cooked using the fry flavor enhancer or comparative fats and oils obtained in the above. First, 0.45 g of a frying flavor enhancer or comparative fats and oils was added to 100 g of chicken thigh mince as an ingredient and mixed well. 9 g of starch powder was added to the mixture and mixed well. The mixture was dumped into 20g portions. Put the dumplings in a plastic bag and add 6g of deep-fried flour (product name: Juicy fried powder from the range, the non-fried soy sauce taste, Nissin Foods Co., Ltd.), and the deep-fried flour is evenly coated on each dumpling. Shake to be. In addition, pepper was added to the deep-fried flour as a spice. The resulting dumpling was baked for 15 minutes in a steam oven preheated to 180 ° C.

The fried flavor of the cooked product was evaluated according to the following criteria.
《Fry flavor》
4: Feels fried flavor much stronger than control 3: Feels fried flavor stronger than control 2: Feels fried flavor slightly stronger than control 1: Feels the same or weaker than control

The spice feeling of the cooked product was evaluated according to the following criteria.
《Spice Sense》
4: Feels the spice very strongly compared to the control 3: Feels the spice more intense than the control 2: Feels the spice slightly stronger than the control 1: Feels the same or weaker than the control

The deterioration odor of the cooked product was evaluated according to the following criteria.
《Deteriorated odor》
4: I do not feel at all 3: Slightly feel 2: Feel a little 1: Feel strong

１）添加量：食材（鶏モモ肉ミンチ）に対するフライ風味増強剤又は比較油脂の割合（重量％）、
油脂Ａの添加量：食材（鶏モモ肉ミンチ）に対する油脂Ａの割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭
The sensory evaluation results of the cooked product are shown in Table 2.

1) Amount of addition: ratio (wt%) of fry flavor enhancer or comparative fats and oils to ingredients (chicken thigh meat mince)
Addition amount of fat / oil A: Ratio of fat / oil A to food ingredients (chicken thigh meat mince) (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

  In Table 2, the fry flavor of the cooked product (Comparative Example 1) using the comparative oil and fat containing oxidized soybean oil was not different from that when the control soybean oil was used. On the other hand, the frying flavor of the cooked product (Example 1) using the frying flavor enhancer containing oxidized partially hydrogenated fat was significantly increased compared to the control.

[Examples 2 to 4] (Change in POV of oxidized partially hydrogenated fat)
In Example 1, a fried flavor enhancer was prepared in the same procedure as in Example 1 except that oxidized partially hydrogenated linseed oil with a modified POV was used, and sensory evaluation of fried chicken was performed. The results are shown in Table 3.

１）フライ風味増強剤又は比較油脂：油脂Ａをパーム核極硬油（ベース油）に２．２重量％配合
２）ＰＯＶ：油脂Ａの過酸化物価
３）添加量：食材（鶏モモ肉ミンチ）に対するフライ風味増強剤又は比較油脂の割合（重量％）、
油脂Ａの添加量：食材（鶏モモ肉ミンチ）に対する油脂Ａの割合（重量％）

1) Fry flavor enhancer or comparative fat / oil: 2.2% by weight of fat / oil A blended with palm kernel hard oil (base oil) 2) POV: peroxide value of fat / oil 3) Addition amount: food (chicken thigh meat mince) ) Ratio of fried flavor enhancer or comparative fat / oil (% by weight)
Addition amount of fat / oil A: Ratio of fat / oil A to food ingredients (chicken thigh meat mince) (% by weight)

  From Table 3, the cooked product of Comparative Example 2 feels the same or weaker in frying flavor than the control. On the other hand, in Examples 2 to 4, the fry flavor is felt very strongly or strongly compared to the control. From the comparison between Comparative Example 2 and Example 1, it is found that the peroxide value of the oxidized partially hydrogenated fat is 25 or more, preferably 30 or more, in order to obtain a cooked product with enhanced fried flavor. .

  The peroxide value of the oxidized partially hydrogenated fat can affect the deterioration odor of the cooked product. On the other hand, the peroxide value of the oxidized partially hydrogenated fat is preferably less than 280, more preferably 180 or less, in order to obtain a comprehensively excellent cooked product that enhances the frying flavor and does not cause a deterioration odor.

  When the fry flavor enhancer of the present invention is used, the spice feeling of the cooked product can also be enhanced. Therefore, if the fry flavor enhancer of this invention is used, the spice of cooking goods can also be reduced.

[Examples 5 to 8] (Change in the amount of oxidized partially hydrogenated fat)
In Example 2, the deep-fried chicken was cooked in the same procedure as Example 2 except having changed the addition amount of the frying flavor enhancer with respect to foodstuffs (chicken thigh meat mince) to the quantity shown in Table 4. The sensory evaluation results are shown in Table 4.

１）フライ風味増強剤又は比較油脂：油脂Ａをパーム核極硬油に油脂を２．２％配合
２）添加量：食材（鶏モモ肉ミンチ）に対するフライ風味増強剤又は比較油脂の割合（重量％）、
油脂Ａの添加量：食材（鶏モモ肉ミンチ）に対する油脂Ａ（酸化部分水添脂）の割合（重量％）

1) Fried flavor enhancer or comparative fats and oils: Fat A is blended with palm kernel hard oil and 2.2% of fats and oils 2) Addition amount: Ratio of frying flavor enhancer or comparative fats and oils to ingredients (chicken thigh meat mince) (weight) %),
Addition amount of fat / oil A: Ratio (weight%) of fat / oil A (oxidized partially hydrogenated fat) to ingredients (chicken thigh meat mince)

  From Table 4, it can be seen that the frying flavor is enhanced by increasing the addition amount of the frying flavor enhancer. Also, the spice feeling is enhanced. On the other hand, when the addition amount of the frying flavor enhancer to the food is 1.35% by weight (oxidized partial hydrogenated fat addition amount: 0.0297% by weight) or more, a deteriorated odor is felt, and further 2.25% by weight. It turns out that the effect of enhancing the feeling of spice is weakened when the amount becomes (oxidized partially hydrogenated fat addition amount: 0.0495 wt%) or more. From the above, it can be said that the added amount of the oxidized partially hydrogenated fat to the food is preferably 0.0005 to 0.5% by weight, and more preferably 0.002 to 0.03% by weight.

[Examples 9 to 28] 1. Fried flavor enhancer comprising powdered oil and fat Preparation of powdered fats and oils A composition for powdered fats and oils was obtained by blending fats and oils A (Table 7), palm hard oil (base oil), corn syrup (powdered base material) and emulsifiers in the proportions shown in Table 5. The oil content of this composition (the sum of fat A and base oil) was 45% by weight.

  50 parts by weight of water was added to 50 parts by weight of this composition. The mixture was emulsified at 100 to 500 bar using a high-pressure emulsifier (product name: LAB2000, manufactured by APV) to obtain an O / W type emulsion.

  The obtained emulsion was further dry-pulverized using a spray dryer (product name: B-290, manufactured by Nihon Büch) to obtain a frying flavor enhancer composed of powdered fats and oils. The fat sphere diameter (median diameter) of the powdered fat was measured with a laser diffraction particle size distribution analyzer (product name: SALD-2200, manufactured by Shimadzu Corporation) and found to be 0.5 μm.

１）乳化剤ミックス：酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物

1) Emulsifier mix: Mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester

2. Evaluation of powdered fats and oils by croquettes Using the powdered fats and oils obtained in the above, cooking ingredients (croquettes) were cooked and the fry flavor of the cooked products was evaluated. First, materials shown in Table 6 were prepared. 10 g of powdered fats and oils shown in Table 7 were added to 100 g of breaders (bread crumbs: starch: canola oil = 70: 30: 50) (powdered fats and oils-added blender).

  Boiled potatoes were crushed, salt, pepper, and canola oil were added and rolled to form. The batter liquid was obtained by mixing whole eggs, flour, and water. The breader was mixed with bread crumbs and starch (product name: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd.), added with oil in a heated frying pan, heated for about 3 minutes, cooled, and then added with powdered fats and oils. . Rolled potatoes that were passed through in the order of wheat flour → batter liquid → powdered fat and oil-added blender were baked in a steam oven preheated at 230 ° C. for 15 minutes.

１）バッター液 全卵：小麦粉：水＝１００：２００：２００

1) Batter liquid Whole egg: Flour: Water = 100: 200: 200

１）添加量：食材に対する粉末油脂の割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: Ratio of powdered fats and oils to food ingredients (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

  From the results in Table 7, it can be seen that the frying flavor enhancer containing oxidized partially hydrogenated fat can be used in the form of powdered fat. Moreover, a frying flavor enhancement effect is acquired irrespective of the fat raw material of hydrogenated fats and oils.

3. Addition amount of powdered fats and oils In "2. Evaluation of powdered fats and oils by croquettes", the evaluation was performed in the same manner except that the addition amount of powdered fats and oils and the POV of the oxidized partially hydrogenated linseed oil used were changed. The evaluation results are shown in Table 8.

１）添加量：食材に対する粉末油脂の割合（重量％）、
油脂Ａの添加量：食材に対する油脂Ａの割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: ratio of powdered fats and oils to food ingredients (% by weight),
Addition amount of fat / oil A: Ratio of fat / oil A to food (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

  From Table 8, it can be seen that even in the form of powdered fats and oils, the frying flavor is enhanced by increasing the addition amount of the frying flavor enhancing agent. It can also be seen that the feeling of spice is enhanced. On the other hand, when the amount of powdered oil and fat is 4.2% by weight (oxidized partial hydrogenated fat added amount: 0.042% by weight) or more, a deterioration odor is felt, and further 7% by weight (oxidized partial hydrogenated fat added) When the amount is 0.07% by weight or more, the effect of enhancing the feeling of spice is weakened. From the above, it can be said that the added amount of the oxidized partially hydrogenated fat-containing powdered oil is preferably 0.1 to 5% by weight, and more preferably 0.2 to 4% by weight.

4). Form of frying flavor enhancer to be added In "2. Evaluation of powdered oil and fat by croquette", the method of adding oxidized partially hydrogenated linseed oil was changed and evaluated. Specifically, what added the form added to a blender to oily-fat form and powdered oil-fat form was evaluated. The oil and fat of Preparation Example 8 was used as the oil and fat A. Table 9 shows the evaluation results.

１）添加量：食材に対する油脂または粉末油脂の割合（重量％）
２）添加量：食材に対する油脂Ａ（酸化部分水添脂）の割合（重量％）
３）Ａ：フライ風味
４）Ｂ：スパイス感
５）Ｃ：劣化臭

1) Amount added: Ratio of fats and oils or powdered fats and oils to ingredients (wt%)
2) Amount added: Ratio of fat and oil A (oxidized partially hydrogenated fat) to food ingredients (% by weight)
3) A: Fried flavor 4) B: Spice feeling 5) C: Deteriorated odor

  From the results of Table 9, it can be seen that when the same amount of oxidized partially hydrogenated linseed oil is added, the frying flavor is more enhanced in the form of powdered fat.

5. Evaluation with various food ingredients Ingredients (fried chicken, pork cutlet, tonkatsu, fried white fish, or onion rings) were cooked using the powdered oil obtained in step 1. Powdered fats and oils were added to the deep-fried powder in the case of deep-fried food, and added to the blender in other cases.

5-1. To fried chicken thigh 100g, 9g of potato starch was added and mixed well. The mixture was dumped into 20g portions. Add the dumplings into a vinyl bag, add 6g of powdered fat and oil, and deep-fried powder (product name: Juicy fried powder from the juicy the non-fried soy sauce taste, Nissin Foods Co., Ltd.). Shake the dumplings evenly. In addition, pepper was added to the deep-fried flour as a spice. The resulting dumpling was baked for 15 minutes in a steam oven preheated to 180 ° C. The obtained fried chicken was eaten and evaluated. The results are shown in Table 10.

１）添加量：食材に対する粉末油脂の割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: Ratio of powdered fats and oils to food ingredients (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

5-2. Menchikatsu Using powdered fats and oils, Menchikatsu was cooked and its fried flavor was evaluated. First, materials shown in Table 11 were prepared. 10 g of powdered fats and oils shown in Table 12 were added to 100 g of breaders (bread crumbs: starch: canola oil = 70: 30: 50) (powdered fats and oils-added blender).

  Salt and pepper were added to the ground beef pork and rolled to adjust the shape. The batter liquid was obtained by mixing whole eggs, flour, and water. The breader was mixed with bread crumbs and starch (product name: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd.), added with oil in a heated frying pan, heated for about 3 minutes, cooled, and then added with powdered fats and oils. . Rolled beef pork ground meat was passed through flour → batter liquid → powdered fat and oil-added blender in the order of 15 minutes in a steam oven preheated at 200 ° C. The obtained cutlet was eaten and evaluated. The results are shown in Table 12.

１）バッター液 全卵：小麦粉：水＝１００：２００：２００

1) Batter liquid Whole egg: Flour: Water = 100: 200: 200

１）添加量：食材に対する粉末油脂の割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: Ratio of powdered fats and oils to food ingredients (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

5-3. Tonkatsu Powdered fats and oils were used to cook tonkatsu and its fry flavor was evaluated. First, materials shown in Table 13 were prepared. 10 g of powdered fats and oils shown in Table 14 were added to 100 g of breader (bread crumbs: starch: canola oil = 70: 30: 50) (powdered fats and oils-added blender).

  Cut the pork and add salt and pepper. The batter liquid was obtained by mixing whole eggs, flour, and water. The breader was mixed with bread crumbs and starch (product name: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd.), added with oil in a heated frying pan, heated for about 3 minutes, cooled, and then added with powdered fats and oils. . Pork was baked in a steam oven preheated at 200 ° C. for 15 minutes in the order of flour → batter liquid → powdered fat and oil added bleeder. The obtained tonkatsu was eaten and evaluated. The results are shown in Table 14.

１）バッター液 全卵：小麦粉：水＝１００：２００：２００

1) Batter liquid Whole egg: Flour: Water = 100: 200: 200

１）添加量：食材に対する粉末油脂の割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: Ratio of powdered fats and oils to food ingredients (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

5-4. White fish fry The white fish fry was cooked using powdered oil and fat, and the fry flavor was evaluated. First, materials shown in Table 15 were prepared. 10 g of powdered fats and oils shown in Table 16 were added to 100 g of breader (bread crumbs: starch: canola oil = 70: 30: 50) (powdered fats and oils-added blender).

  To 100 g of cod, potato starch, salt and pepper were added and mixed well. The mixture was dumped. The batter liquid was obtained by mixing whole eggs, flour, and water. The breader was mixed with bread crumbs and starch (product name: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd.), added with oil in a heated frying pan, heated for about 3 minutes, cooled, and then added with powdered fats and oils. . The rolled cod was passed through the order of flour → batter liquid → powdered fat and oil added bleeder and baked in a steam oven preheated at 200 ° C. for 15 minutes. The obtained white fish fried was eaten and evaluated. The results are shown in Table 16.

１）バッター液 全卵：小麦粉：水＝１００：２００：２００

1) Batter liquid Whole egg: Flour: Water = 100: 200: 200

１）添加量：食材に対する粉末油脂の割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: Ratio of powdered fats and oils to food ingredients (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

5-5. Onion Ring Using powdered fats and oils, onion rings were cooked and their fried flavor was evaluated. First, materials shown in Table 17 were prepared. 10 g of powdered fats and oils shown in Table 18 were added to 100 g of breaders (bread crumbs: starch: canola oil = 70: 30: 50) (powdered fats and oils-added blender).

  The onion was cut into slices, and salt and pepper were added to 100 g and mixed well. The batter liquid was obtained by mixing whole eggs, flour, and water. The breader was mixed with bread crumbs and starch (product name: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd.), added with oil in a heated frying pan, heated for about 3 minutes, cooled, and then added with powdered fats and oils. . Onions were baked in a steam oven preheated at 200 ° C. for 15 minutes in the order of flour → batter liquid → powdered fat and oil added bleeder. The obtained onion ring was eaten and evaluated. The results are shown in Table 18.

１）バッター液 全卵：小麦粉：水＝１００：２００：２００

1) Batter liquid Whole egg: Flour: Water = 100: 200: 200

１）添加量：食材に対する粉末油脂の割合（重量％）
２）ＩＶ：油脂Ａのヨウ素価
３）ＰＯＶ：油脂Ａの過酸化物価
４）Ａ：フライ風味
５）Ｂ：スパイス感
６）Ｃ：劣化臭

1) Amount added: Ratio of powdered fats and oils to food ingredients (% by weight)
2) IV: iodine value of fat A 3) POV: peroxide value of fat A 4) A: fried flavor 5) B: spice feeling 6) C: deteriorated odor

  From the results of Tables 10, 12, 14, 16, and 18, the ingredients that are generally provided as fried foods by adding powdered fats and oils containing a frying flavor enhancer (fried chicken, pork cutlet, tonkatsu, fried white fish, It can be seen that fried flavor can be imparted to non-fried foods of onion rings.

Claims (13)

  The frying flavor enhancer which contains the oxidation partial hydrogenation fats and oils whose peroxide value is 25-300 as an active ingredient.   The frying flavor enhancer according to claim 1, wherein the trans-fatty acid content of the oxidized partially hydrogenated fat is 5 to 75% by weight.   The frying flavor enhancer according to claim 1, wherein the content of the C18: 2 trans isomer in the total constituent fatty acids of the oxidized partially hydrogenated fat is 5 to 60% by weight.   The fry flavor enhancer of Claim 1 whose iodine value of the said oxidation partial hydrogenation fats and oils is 35-135.   The frying flavor enhancer of Claim 1 containing 0.003-10 weight% of said oxidation partial hydrogenation fats and oils.   The frying flavor enhancer of Claim 1 which consists of powdered fats and oils.   Claimed by further powder drying an oil-in-water emulsion obtained by stirring a mixture comprising an oxidized partially hydrogenated fat / oil having a peroxide value of 25 to 300, an edible fat / oil, an emulsifier, a powdered substrate and water. Item 7. The frying flavor enhancer according to item 6.   The frying flavor enhancer of Claim 6 whose fat globule diameter (median diameter) of the said powder fats and oils is 0.2-2.0 micrometers.   The oil-fat composition containing the frying flavor enhancer of Claim 1.   The foodstuff containing the fry flavor enhancer of Claim 1, or the foodstuff cooked using this enhancer.   A method for producing a fry flavor enhancer, wherein the oxidized partially hydrogenated oil having a peroxide value of 25 to 300 is added.   A method for enhancing the frying flavor of a cooked food, comprising adding a frying flavor enhancer containing an oxidized partially hydrogenated oil or fat having a peroxide value of 25 to 300 to a food and cooking it.   Powdered fats and oils containing oxidized partially hydrogenated fats and oils having a peroxide value of 25 to 300.