KR20050016878A - Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same - Google Patents

Abstract

It is an object of the present invention to provide fats and oils that do not contain cholesterol and have a low taste of saturated fatty acids while having a rich taste. The present invention relates to umami taste enhancers comprising long chain highly unsaturated fatty acids and / or esters thereof, in particular umami taste enhancers for vegetable fats and oils and fats and oils, vegetable oil compositions comprising such umami taste enhancers.

Description

Long-chain highly unsaturated fatty acids, esters thereof, or umami flavor enhancers comprising both, and vegetable oil-fat compositions comprising the same SAME}

The present invention relates to umami taste enhancers comprising long chain highly unsaturated fatty acids and / or esters thereof, and vegetable oil or fat compositions comprising the same.

Arachidonic acid (cis-5,8,11,14-eicosatetraic acid) belongs to a long chain highly unsaturated (polyunsaturated) fatty acid, which is present in phospholipids derived from animal organs or tissues. These fatty acids are essential fatty acids and are very important as precursors for the synthesis of prostaglandins, thrombosans, leukotrienes and the like.

Attempts have been made to add long chain highly unsaturated fatty acids, such as arachidonic acid, and esters thereof to provide a variety of physiological functions and enhance nutrition in the functional aspects of such a marked arachidonic acid.

The nutrition enhancing composition described in Japanese Patent Application Laid-open No. Hei 10 (1998) -99048 is one of the ingredients added to realize a nutrition-like composition of breast milk, and contains arachidonic acid in an amount of 0.1 to 10% by weight.

As an example of such esters, Japanese Patent Application Laid-Open No. Hei 4 (1992) -197134 discloses a frying fat and oil composition which protects the temperature of the internal material from being reduced due to latent heat upon evaporation. This composition contains as an constituent fatty acid an unsaturated fatty acid such as arachidone in an amount of 20 to 60% by weight.

Japanese Patent Application Laid-Open No. 9 (1997) -13075 discloses a fat or oil comprising a long chain highly unsaturated fatty acid such as arachidonic acid and composed of glycerides having a function of reducing blood fat concentration. Such glycerides are obtained by transesterification reaction. It has a structure different from the natural one, in which the fat is bound to the second position of the glycerides in an amount of less than 40 mol% relative to the long chain highly unsaturated fatty acids.

Japanese Patent Application Laid-Open No. 9 (1997) -13076 discloses a fat or oil having the same composition as described above, which has a function of inhibiting platelet aggregation.

Japanese Patent Application Laid-Open No. 11 (1999) -89513 discloses a synthetic fat or oil composition similar to human milk fat, wherein n-6 long chain highly unsaturated fatty acids such as arachidonic acid are used as one of the constituent fatty acids of triglycerides. Used.

In addition, Japanese Patent Application Laid-open No. Hei 10 (1998) -70992 and Japanese Patent Application Laid-open No. Hei 10 (1998) -191886 disclose edible oils derived from microorganisms, which include a plurality of arachidonic acid in triglyceride form. Has It is preferably used as premature or infant formula, infant food and food for pregnant women.

However, there is no description of the use of long chain highly unsaturated fatty acids to enhance taste, such as the savory taste of food and vegetable oils, or there is no description suggesting a possibility for this.

The addition of long-chain highly unsaturated fatty acids to foods has had a problem that their taste is impaired by the nasty smell, so-called reversion flavor, derived from the oxidative degradation of fatty acids, and many efforts have been made to solve this problem. It has been tried.

One such attempt is disclosed in Japanese Patent Application Laid-Open No. 63 (1988) -44843, wherein highly unsaturated fatty acids contain an internal oil phase of an oil-in-water-in-oil type emulsion composition. Included in Japanese Patent Application Laid-Open No. 6 (1994) -172782 discloses a technique for grinding fats and oils containing highly unsaturated fatty acids. Japanese Patent Application Laid-Open No. 9 (1997) -176679 discloses a technique for mixing an antioxidant powder and a ground unsaturated fatty acid. Japanese Patent Application Laid-open No. Hei 9 (1997) -263784 discloses a technique for mixing δ-tocopherol and fats and oils containing polyunsaturated fatty acids. Japanese Patent Application Laid-Open No. 11 (1999) -12592 discloses a technique for adding soy oil to fish fats and oils containing highly unsaturated fatty acids.

Japanese Patent Application Laid-Open No. 2001-78702 discloses an example of the use of highly unsaturated fatty acids in the food field, which has an enhanced softness, taste and after taste, which are formulated into oil-in-water emulsions by mixing fats and oils with extracts. Seasonings are disclosed. Fish oils comprising at least 10% by weight of fish oils consisting of n-3 (ω-3) highly unsaturated fatty acids, or fats and oils containing such fish oils, are disclosed as an example of the fats and oils.

Preference is given to using fatty acid esters of polyglycerides as emulsifiers and extracts, in which antioxidants such as carnosine and anserine are used to prevent the oxidation of fats and oils. In the process for preparing seasonings, the oxidation treatment such as heat treatment is not performed. Examples of foods in which the effect of seasonings are effectively exerted include surimi based products, fish and processed fish products.

Japanese Patent No. 3220155 discloses a flavor composition prepared by oxidizing fatty acids other than milk fat, which composition contains at least 0.01% by weight of at least one polyunsaturated fatty acid having an n-3 unconjugated double bond. It characterized by including the amount of. Such spice compositions include sweet and creamy notes that are distinctly identified with a butter-like flavor. In order to achieve this feature, the fats and oils must be subjected to an oxidation treatment, which should be carried out under control during processing in the presence of an antioxidant which will slightly delay the oxidation. Since the flavor generated in the oxidation treatment contains volatile components, such oxidation treatment is preferably carried out in a closed system. In practice, the oxidation treatment is carried out using a reflux condenser in the examples. The spice composition is particularly suitable for use to add flavor to beneficial foods with a flavor such as butter.

In the food sector, some that require “cold taste” and “rich or rich taste,” such as fried foods containing fork cutlets, curry sauce, and fat-containing foods including “gyo-ja” (Chinese fork dumplings) There are kinds of food. Conventionally, flavoring agents have been added, or animal fats and oils have been used alone or in combination with vegetable fats and oils to provide such foods with a taste as described above.

However, there is a problem that the added flavor is volatilized during the heat treatment, so that the added flavor cannot be maintained. In addition, attention is focused on the fact that cholesterol or saturated fatty acids contained in animal fats and oils can adversely affect health. On the other hand, since the vegetable oil contains a small amount of cholesterol or saturated fatty acids, the food cooked with the vegetable oil has a simple or ordinary taste, and these foods lack a rich taste.

Thus, the present invention is to provide fats and oils that do not contain cholesterol and that contain a small amount of saturated fatty acids while still have a rich taste.

Summary of the Invention

Long chain highly unsaturated fatty acids and / or esters thereof, such as arachidonic acid, have long been regarded as the causative agents of the decaying odor of meat, and offensive odors. However, the present inventors have conducted research to solve the above problem, and finally, mix food alone with long chain highly unsaturated fatty acids and / or esters thereof, or to a predetermined amount of long chain highly unsaturated fatty acids and / or Or when performing an oxidation treatment such as heating using a vegetable fat or oil containing esters thereof, it was confirmed that the rich taste of the food is improved and the taste unique to the food is enhanced. The present invention has been completed based on this finding.

Accordingly, the present invention relates to a rich flavor enhancer comprising an n-6 long chain highly unsaturated fatty acid and / or ester thereof, in particular a rich flavor enhancer for vegetable fats and oils. The present invention also relates to a rich taste enhancer comprising an n-3 long chain highly unsaturated fatty acid and / or ester thereof and obtainable by oxidation treatment, in particular a rich taste enhancer for vegetable fats and oils.

By "cold taste enhancer" herein is meant to mix the ingredients that perform the advantages of the present invention, i.e., food with such a fat enhancer or a vegetable fat or oil composition comprising the same, When the same oxidation treatment is carried out, it means a component in which the "cold taste" or "rich or rich taste" of the food is significantly improved or the taste is newly provided. “Taste” will be understood by the sensory test described in the Examples herein.

As used herein, “long chain highly unsaturated fatty acid” refers to a fatty acid having 20 or more carbon atoms and 3 or more double bonds in the case of an n-3 long chain highly unsaturated fatty acid, and an n-6 long chain. Highly unsaturated fatty acids mean fatty acids having 18 or more carbon atoms and 3 or more double bonds. Long chain highly unsaturated fatty acids having 20 to 24 carbon atoms and having 4 to 6 double bonds are preferred in both cases. Examples of such n-6 long chain highly unsaturated fatty acids include arachidonic acid (AA) and docosaterateic acid (DTA), but arachidonic acid is preferred. Examples of n-3 based long chain highly unsaturated fatty acids are docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA).

There is no limitation on the origin of long chain highly unsaturated fatty acids and esters thereof such as arachidonic acid used in the present invention. One skilled in the art can optionally use those derived from a variety of commercially available animals and plants, organisms and algae.

For example, Japanese Patent Application Laid-Open Nos. Hei 10 (1998) -70992 and Hei 10 (1998) -191886 disclose edible oils and fats containing a number of arachidonic acids in triglyceride form, derived from bacteria. Therefore, this arachidonic acid can be obtained from the said edible fats and oils.

In addition, two or more long chain highly unsaturated fatty acids or long chain highly unsaturated fatty acids having different origins but belonging to the same kind may be mixed and used together.

There is no limitation on the structure and preparation of esters of long chain highly unsaturated fatty acids, and monohydric alcohols and polyhydric alcohols can be used as alcohols constituting the ester. Glycerol is one of the preferred examples of polyhydric alcohols in terms of safety and cost. Glycerol will constitute triglycerides, diglycerides or monoglycerides. Fatty acids other than the long chain highly unsaturated fatty acids may be contained as fatty acids constituting the ester of the present invention.

There is no limitation on the content of the long chain highly unsaturated fatty acids and esters thereof contained in the rich flavor enhancer according to the present invention. However, if the content is too small, a larger amount of umami enhancer may be needed, which may cause adverse effects due to the other ingredients contained therein. The umami taste enhancer of the present invention comprises long chain highly unsaturated fatty acids and esters thereof in an amount of preferably at least 10% by weight, more preferably in an amount of at least 30% by weight. The rich taste enhancer of the present invention includes an emulsifier; Tocopherols; Sterols; Phospholipids and other fatty acids; It may additionally contain other optional ingredients known to those skilled in the art, such as triglycerides, diglycerides and monoglycerides containing other fatty acids.

There is no limitation on the oxidation treatment method including, for example, heat treatment of n-3 based long chain highly unsaturated fatty acids and / or esters thereof. Moreover, there is no restriction also about the method of heat processing. It is not necessary to carry out the oxidation treatment in the presence of antioxidants or in a closed system. Therefore, the heating can be normally performed at 40 to 200 ℃ for 0.1 to 240 hours, preferably at 80 to 180 ℃ for 0.5 to 72 hours. In order to achieve its benefits as a umami taste enhancer, although it is not necessary to carry out oxidation treatment on the long chain highly unsaturated fatty acids and / or esters of the n-6 system, its benefits will be further increased by the oxidation treatment. . Oxidation can also be carried out by heating a food comprising a umami taste enhancer comprising long chain highly unsaturated fatty acids and / or esters thereof.

The present invention also provides a method for improving the umami taste of vegetable oils and oils, including mixing vegetable oils and umami taste enhancers, and the long-chain highly unsaturated fatty acids and / or esters thereof as the long-chain highly unsaturated fatty acids. A vegetable fat and oil composition comprising an amount of 10,000 ppm.

The vegetable oil or fat composition of the present invention may be prepared by a suitable method such as adding long chain highly unsaturated fatty acids and / or esters thereof to the vegetable oil or mixing with such vegetable oil or fat.

Such vegetable fats and oils include soybean oil, rape-seed oil, corn oil, sunflower oil, safflower oil, rice seed oil, olive oil and palm oil. Among these, the benefits of the present invention can be effectively obtained by adding the umami taste enhancer to soybean oil, rapeseed oil, corn oil and palm oil, which are mainly used for heating cooking such as frying and roasting.

In addition, when the vegetable oil contains the isolated trans-isomer in an amount of 10 to 85%, in particular 20 to 60%, the advantages of the present invention will be further increased. The content of the isolated trans-isomer expressed in% is determined by measuring the infrared spectrum of the methyl ester of the sample fatty acid and determining the amount (%) of the methyl ester of elaidic acid for the sample to determine the fat, oil And standard methods for the analysis of related substances. Vegetable oils containing such isolated trans-isomers may be prepared by any method known to those skilled in the art. For example, it can be prepared by selectively hydrogenating the vegetable oil by any method known to those skilled in the art. The resulting hydrogenated oil can be mixed with the nonhydrogenated one.

By “isolated trans-isomer” herein is meant an unsaturated fatty acid having a trans-form isolated double bond (single double bond or unconjugated double bond), the content of which is fat, oil and Standard method for analysis of related substances is determined in 2.4.4.2-1996.

In order to effectively take advantage of the invention, the content of long chain highly unsaturated fatty acids in the vegetable oil and fat composition is preferably from 10 to 10,000 ppm, more preferably from 10 to 8,000 ppm, even more preferably from 10 to 3,000 ppm, most Preferably 20 to 1,000 ppm. Therefore, it is important that the vegetable oil or fat composition of the present invention should include a long chain of highly unsaturated fatty acids and / or esters thereof in a specific content range. Such long chain highly unsaturated fatty acids are more volatile than their esters, in particular glycerine esters, and even small amounts of these acids can achieve the advantages of the present invention. On the other hand, since esters continue to be effective even if they are relatively less volatile, they are contained in relatively large amounts in the composition. In addition, when long chain highly unsaturated fatty acids and / or esters thereof such as arachidonic acid derived from an organism are used, vegetable fats and oils containing virtually no fats derived from animals and containing a small amount of saturated fatty acids but no cholesterol The composition may be obtained.

The vegetable fat composition comprising the n-3 type long unsaturated highly unsaturated fatty acids and / or esters thereof is subjected to the same oxidation treatment as that carried out for the taste enhancer, so that the n length type highly unsaturated fatty acids and And / or its taste enhancing effect due to its esters.

On the other hand, even if it is not necessary to perform an oxidation treatment on the vegetable fat or oil composition including the n-6 type long-chain highly unsaturated fatty acid and / or its ester, the composition is more effective in improving its rich taste by the same treatment. Can be represented.

To the vegetable oil or fat composition obtained according to the present invention, various cooking methods, such as heating at 80 to 300 ° C, and more preferably 110 to 300 ° C, can be applied. Heat treatment in this temperature range will enhance the umami taste and increase the intrinsic taste of foods cooked using the vegetable oil or fat composition.

Finally, the present invention relates to a food comprising the vegetable fat or oil composition according to the present invention or the umami taste enhancer. There is no restriction on the type of food, but there are foods prepared using oils such as various fried foods and fried foods; And fat-containing foods such as curry sauce, Chinese fork dumplings and steamed Chinese fork dumplings. The food according to the present invention is provided with a remarkable rich taste and a rich or rich taste by the rich flavor improving agent or the vegetable fat or oil composition contained therein. The rich taste of these foods can be further improved by using heat treatment.

There is no limit to the amount of the rich flavor enhancer or vegetable fat or oil composition in the food. Usually, the umami taste enhancing effect can be obtained by using long chain highly unsaturated fatty acids and / or esters thereof in an amount of 0.1 to 100,000 ppm, preferably 0.1 to 10,000 ppm at each food intake. For example, the umami taste enhancing effect is a long chain highly unsaturated fatty acid and / or its amount in an amount of 1 to 1,200 ppm, more preferably 1 to 500 ppm, most preferably 1 to 100 ppm at each food intake. Esters can also be used for liquid foods such as soy and soups. For dry foods such as hamburgers, the umami taste enhancing effect is preferably 20 to 2,500 ppm, more preferably 20 to 1,000 ppm, most preferably 30 to 500 ppm at the time of each food intake, with a high degree of long chain By using unsaturated fatty acids and / or esters thereof.

The invention will be described in more detail with reference to the following examples, which are not intended to limit the technical scope of the invention. The term "%" in the examples below means weight percent unless otherwise indicated. In the examples below, the content of arachidonic acid (AA) and docosahexanoic acid (DHA) in AA-containing triglycerides (AATG) and DHA27G was determined using standard methods for the analysis of fats, oils and related substances, respectively. Expressed as a percentage calculated based on the peak area ratio of each fatty acid in gas chromatography (GC) analysis according to 1996.

Examples 1-4

Sensory Evaluation of Potato Shoe Strings (Fried Potatoes)

Vegetable oil or fat compositions were prepared in Examples 1-4, and Comparative Example 1. 150 g of potato shoe strings (“Shoe Strings” made from Ajinomoto Frozen Foods Co., Inc.) were fried in each of 3 kg of the vegetable oil composition at 180 ° C. for 3 minutes.

(Example 1)

In corn oil (Ajimoto Co., Inc.), contains AA [at least 98% pure, manufactured by Wako Chemicals Ltd. and manufactured by ICN] in an amount of 20 ppm Vegetable fat and oil composition (control: corn oil).

(Example 2)

In the same corn as in Example 1, AATG [containing at least 40% AA, having at least 95% triglyceride purity, derived from an organism and circulated by Nakarai Tesk Ltd. Vegetable oil composition (control: corn oil), which is prepared by Suntory Ltd. in an amount of 1,000 ppm as AA.

(Example 3)

A vegetable fat or oil composition (control: corn oil) comprising the same AA-containing AATG as in Example 2 in an amount of 1000 ppm in the same corn oil as in Example 1.

(Example 4)

Vegetable oil and fat composition comprising the same AA-containing AATG as in Example 2 in the amount of 1,000 ppm in the rapeseed oil and the hydrogenated rapeseed oil (control: hydrogenated rapeseed oil). The hydrogenated rapeseed oil was obtained by hydrogenating rapeseed oil (manufactured by Ajinomoto Oil Mills Co., Ltd.). Analytical data for the resulting hydrogenated rapeseed oil is as follows:

IV (iodine value): 70 (standard method for the analysis of fats, oils and related substances 3.3.3-1996)

Content of isolated trans-isomer: 31% (standard method for the analysis of fats, oils and related substances 2.4.4.2-1996)

(Comparative Example 1)

Vegetable oil composition (control: corn oil) containing the same AA containing AATG as in Example 2 in amounts of 10,000 ppm and 20,000 ppm as AA in the same corn oil as in Example 1.

Sensory evaluation method for potato shoe string:

In sensory evaluation, umami taste improvement means "strength of aroma", "strength of flavor" without sacrificing each of "good of aroma", "good of flavor", "good of taste" and "good of aftertaste" at all. Refers to increasing the "strength of taste" and "strength of aftertaste".

Items 1-9

5-point method: -2: very poor (very weak), -1: poor (weak), 0: same, 1: good (strong), 2: very good (very strong)

Item 10

10-point method: 1: very undesirable, 5: same, 10: very preferred

Panel: n = 15, number of rows: average score

Statistical test:?: Significant 30% risk, *: 5% risk, **: 1% risk

The results obtained in the examples are described below.

Example 1 Evaluation item Corn oil + AA 20 ppm Corn oil Statistical test 1. Strength of direction 0.73 0.07 * 2. Good of direction 0.20 0.27 3. Strength of flavor 0.47 -0.07 * 4. Good of flavor 0.47 0.13 ? 5. Strength of taste 0.53 -0.07 * 6. Good taste 0.60 0.07 * 7. Strength of aftertaste 0.80 -0.07 ** 8. Good aftertaste 0.33 0.00 ? 9. Good texture 0.13 0.07 10. Comprehensive Evaluation 5.93 5.40 *

Example 2 Evaluation item Corn oil + AA 1000 ppm Corn oil Statistical test 1. Strength of direction 0.80 0.13 * 2. Good of direction 0.27 0.33 3. Strength of flavor 0.60 0.00 * 4. Strength of flavor 0.60 0.13 * 5. Strength of taste 0.87 -0.13 ** 6. Good taste 0.67 0.13 * 7. Strength of aftertaste 0.87 0.00 ** 8. Good aftertaste 0.40 0.07 ? 9. Good texture 0.07 0.07 10. Comprehensive Evaluation 6.07 5.27 **

Example 3 Evaluation item Corn oil + AA 5000 ppm Corn oil Statistical test 1. Strength of direction 0.93 0.07 ** 2. Good of direction 0.40 0.33 3. Strength of flavor 0.73 -0.07 ** 4. Good of flavor 0.60 0.13 * 5. Strength of taste 1.00 -0.20 ** 6. Good taste 0.53 0.13 ? 7. Strength of aftertaste 0.87 -0.07 ** 8. Good aftertaste 0.47 0.07 ? 9. Good texture 0.07 0.00 10. Comprehensive Evaluation 5.40 5.07 *

Example 4 Evaluation item One 2 3 4 Statistical test 1 & 2 1 & 3 1 & 4 1. Strength of direction 0.87 0.40 0.20 0.13 ? * * 2. Good of direction 0.47 0.07 0.00 -0.47 * * ** 3. Strength of flavor 0.60 0.20 0.07 -0.13 ? * ** 4. Good of flavor 0.80 0.20 0.13 -0.13 ** ** ** 5. Strength of taste 0.60 0.13 0.00 -0.27 * ** ** 6. Good taste 0.60 0.20 0.07 -0.20 ? * ** 7. Strength of aftertaste 0.87 0.33 0.00 -0.27 * ** ** 8. Good aftertaste 0.47 0.20 0.13 -0.20 * ? ** 9. Good texture 0.13 0.13 0.07 0.07 10. Comprehensive Evaluation 6.13 5.60 5.40 4.33 * ** **

1: hydrogenated oil seed + AA 1000 ppm

2. Seed oil + AA 1000 ppm

3. Hydrogenated Seed Oil

4. Seed oil

Example 5 Evaluation item Corn corn + AA 20000 ppm 2.corn oil + AA 10000 ppm 3.corn corn Statistical test 1 & 3 2 & 3 1. Strength of direction 1.13 0.93 0.07 ** ** 2. Good of direction -0.33 -0.13 0.40 * ? 3. Strength of flavor 1.20 1.13 0.33 ** ** 4. Good of flavor -0.47 -0.27 0.53 * * 5. Strength of taste 0.93 0.67 0.13 ** * 6. Good taste -0.67 -0.47 0.67 ** ** 7. Strength of aftertaste 0.93 0.73 0.00 ** * 7. Good aftertaste -0.67 -0.53 0.33 * * 9. Good texture 0.33 0.27 0.40 10. Comprehensive Evaluation 3.40 3.87 5.13 ** **

From the results of Examples 1 to 4, it can be seen that the vegetable oil or fat composition having a specific range of arachidonic acid content gave the food an excellent umami taste. On the other hand, the addition of excess acid will reduce the umami taste of the food.

In addition, the following vegetable oil and fat compositions were prepared and used in Examples 5-11.

Long chain highly unsaturated fatty acids used in the examples:

Arachidonic acid (AA): 98% purity, distributed by Waco Chemicals L.T., manufactured by ICN;

AA-containing triglycerides (AATG): AA content 40-45%, circulated from Nakarai Tesk Elti., Manufactured by Suntory L. T .;

Docosatetraic acid (n-6) (DTA): 98% purity, prepared by SIGMA Co .;

γ-linolenic acid: 99% pure, manufactured by Sigma Co .;

DHA27G: 27% DHA content, manufactured by Nippon Chemical Feed Co., Ltd .;

EPA: 99% purity, prepared by Sigma Co .;

DHA: 98% purity, prepared by Sigma Co .;

Linoleic acid: 98% purity, prepared by Sigma Co .;

α-linolenic acid: 99% purity, prepared by Sigma Co .;

Pure diesel oil (PL oil): Lower linolenic acid-containing rapeseed oil, manufactured by Ajinomoto Co., Inc.

Sensory evaluation:

In sensory evaluation, umami taste improvement means "strength of aroma", "strength of flavor", and "strength of flavor" without sacrificing each of "good of aroma", "good of flavor" and "good of taste". To increase. Panel: n = 7

The symbols used in the following tables representing the test results mean the following:

"Ｘ": weaker or worse than control;

"Δ": about the same as the control group;

"O": stronger or better than the control;

"◎": Very strong or very good than control.

(Example 5)

Rich taste enhancement effect of foods obtained by heating both highly unsaturated fatty acids and foods

Each fatty acid was diluted to a concentration of 1% (W / W) using PL oil to prepare crude oil ①. 0.1 g of crude oil ① is added to 100 g of thick soy sauce (7%) (manufactured by Kikkoman Co., trade name "Honn-Jozo Syoyu"), at 90 ° C. Heated for 30 minutes. These results are listed in Table 6, demonstrating that the taste is improved by heating.

Formula PL oil (concentration) AA DTA γ-linolenic acid EPA DHA Linoleic acid α-linolenic acid Addition amount (g) 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 0 10 10 10 10 10 10 10 Strength of direction △ ◎ ◎ O ◎ ◎ △ △ Good of direction △ ◎ ◎ O O O △ △ Strength of taste △ ◎ ◎ O ◎ ◎ △ △ Good of taste △ ◎ ◎ O ◎ ◎ △ △ Comprehensive evaluation △ ◎ ◎ O ◎ ◎ △ △

(Example 6)

Improved taste of umami by oxidized highly unsaturated fatty acid

Each fatty acid was diluted to a concentration of 1% (W / W) using PL oil to prepare crude oil ①. 30 g of crude oil ① was heated at 120 ° C. for 3 hours. Thereafter, 0.1 g of heated crude oil ① was added to 100 g of thick soy sauce (7%) (manufactured by Kirkman Co., trade name "Hon-Jojo Shoyu"). The results are shown in Table 7, from which the addition of oxidized highly unsaturated fatty acids demonstrates a rich taste.

Formula PL oil (concentration) AA DTA γ-linolenic acid EPA DHA Addition amount (g) 0.1 0.1 0.1 0.1 0.1 0.1 Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 0 10 10 10 10 10 Strength of direction △ ◎ ◎ ◎ ◎ ◎ Good of direction △ ◎ ◎ ◎ O O Strength of taste △ ◎ ◎ ◎ ◎ ◎ Good of taste △ ◎ ◎ ◎ ◎ ◎ Comprehensive evaluation △ ◎ ◎ ◎ ◎ ◎

(Example 7)

Improved taste of umami by oxidized highly unsaturated fatty acid

Each fatty acid was diluted to a concentration of 1% (W / W) using PL oil to prepare crude oil ①. 30 g of crude oil ① was heated at 120 ° C. for 3 hours to obtain crude oil ②. Two pieces (10.6 g) of chicken clear soup (Konsome Soup: Ajinomoto Co., Inc.) were mixed with 600 g of water and heated at 90 ° C. for 30 minutes to obtain a soup solution. Preparation oil ② or preparation oil ① (0.03 g) was added to the soup solution (100 g) to obtain AA①, DHA①, AA② and DHA②. The results are shown in Table 8, demonstrating that the umami taste was improved by adding oxidized highly unsaturated fatty acids.

Formula PL oil (concentration) AA① AA② DHA① DHA② Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 0 3 3 3 3 Strength of direction △ △ ◎ △ ◎ Good of direction △ △ ◎ △ O Strength of taste △ △ ◎ △ ◎ Good of taste △ △ ◎ △ ◎ Comprehensive evaluation △ △ ◎ △ ◎

(Example 8)

The amount of highly unsaturated fatty acids added to enhance the savory taste of foods by heating both highly unsaturated fatty acids and foods

The following formulas were used:

① 0.05% highly unsaturated fatty acid / PL oil;

② 0.1% highly unsaturated fatty acid / PL oil;

③ 1% highly unsaturated fatty acid / PL oil;

④ 10% highly unsaturated fatty acid / PL oil; And

50% highly unsaturated fatty acids / PL oils.

0.1 g of each crude oil was added to 100 g of thick soy sauce (7%) (manufactured by Kirman Co., trade name "Hon-jojo Shoyu") and heated at 90 ° C. for 30 minutes. The results are shown in Table 9, from which the highly unsaturated fatty acids are added and heated in an amount of 0.5 to 100 ppm, which improves the taste of the soy sauce, but proves that an excessive addition of the same acid will result in an unpleasant flavor. do.

Formula PL oil (concentration) AA① AA② AA③ AA④ AA⑤ EPA① EPA② EPA③ EPA④ EPA⑤ Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 0 0.5 One 10 100 500 0.5 One 10 100 500 Strength of direction △ O O ◎ ◎ ◎ O O ◎ ◎ ◎ Good of direction △ O O ◎ ◎ Ｘ O O O O Ｘ Strength of taste △ O O ◎ ◎ ◎ O O ◎ ◎ ◎ Good of taste △ O O ◎ ◎ Ｘ O O O O Ｘ Comprehensive evaluation △ O O ◎ ◎ Ｘ O O ◎ ◎ Ｘ

(Example 9)

Example of adding highly unsaturated fatty acids to food and heating

Chinese noodles were prepared using the following formula.

① 1% highly unsaturated fatty acid / PL oil

② 10% AATG / PL oil (AA content: 4%)

③ 10% DHA27G / PL oil (DHA content: 2.7%)

④ AATG (AA Content: 40%)

⑤ DHA27G (DHA Content: 27%)

In the following table, "MSG" is the trade name of L-glutamic acid monosodium (100%) manufactured by Ajinomoto Co., Inc., and "IN" is the 5'-inosinoate sodium ("JIN) produced by Ajinomoto Co., Inc. 100%) is a brand name.

Soup stock material combination Compounding ratio (%) Dark Soy Sauce 45 50.9 Sugar 5 5.7 MSG 3.3 3.7 IN 0.3 0.3 Garlic powder 0.1 0.1 Onion powder 0.5 0.6 white pepper 0.15 0.2 water 34 38.5 Sum 88.35 100

Crude oils ① to ③, and highly unsaturated fatty acids ④ and ⑤ were added to the soup stock and heated at 90 ° C. for 30 minutes. After cooling, it was evaluated by dilution in hot water to a final concentration of 15%. The results are shown in Tables 10 and 11, from which the highly unsaturated fatty acids are added and heated in amounts of 3 to 1,200 ppm, preferably 10 to 1,200 ppm, to obtain a Chinese noodle soup with good flavor. In the past, it is proved that excessive addition of the same acid will result in an unpleasant flavor.

Formula PL oil (concentration) AA② AA① AA① DHA③ DHA① DHA① Addition amount (g) 0.2 0.2 0.2 2 0.2 0.2 2 Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 0 12 3 30 8 3 30 Strength of direction △ ◎ ◎ ◎ ◎ ◎ ◎ Good of direction △ ◎ ◎ ◎ O O O Strength of taste △ ◎ ◎ ◎ ◎ ◎ ◎ Good of taste △ ◎ ◎ ◎ ◎ ◎ ◎ Comprehensive evaluation △ ◎ ◎ ◎ ◎ ◎ ◎

Formula AA④ AA④ AA④ AA④ DHA⑤ DHA⑤ DHA⑤ DHA⑤ Addition amount (g) 0.2 One 2 2 0.2 One 2 4 Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 120 600 1200 2400 80 400 800 1600 Strength of direction ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ Good of direction ◎ ◎ ◎ Ｘ ◎ ◎ ◎ Ｘ Strength of taste ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ Good of taste ◎ ◎ ◎ Ｘ ◎ ◎ ◎ Ｘ Comprehensive evaluation ◎ ◎ ◎ Ｘ ◎ ◎ ◎ Ｘ

(Example 10)

Example of adding highly unsaturated fatty acids to food and heating

The hamburger was manufactured using the following formula.

① AATG (AA content: 40%)

② 10% AATG / PL oil (AA content: 4%)

③ 10% DHA27G / PL oil (DHA content: 2.7%)

Compounding cost Chopped low fat pork 39 lard 5 Starch One Bread Flour 7 onion 16 Salt 0 Sugar One Soy sauce One white pepper 0 Egg whites 5 Granulated soy protein 4 water 21 Sum 100

The compositions in Table 13 were mixed using a hobart mixer, each divided into 160 g fractions, mixed with each crude oil, molded and baked.

Baking conditions: temperature of hot plate 200 ° C., 5 minutes. X 2 for each side (10 minutes total)

The results are shown in Table 14, from which the highly unsaturated fatty acids were added and heated in an amount of 50 to 2,500 ppm to obtain a hamburger with a good taste, while the over-addition of the same acid resulted in an unpleasant flavor. Prove it will.

Formula PL oil (concentration) ② ① ③ ① ① ① Addition amount (g) 0.2 0.2 0.2 0.3 0.5 One 2 Concentration of Highly Unsaturated Fatty Acids on Intake (ppm) 0 50 500 34 1250 2500 5000 Strength of direction △ O ◎ O ◎ ◎ ◎ Good of direction △ O ◎ O O O Ｘ Strength of taste △ O ◎ O ◎ ◎ ◎ Good of taste △ O ◎ O O O Ｘ Comprehensive evaluation △ O ◎ O O O Ｘ

(Example 11)

Oil and fat formulation

Potato shoe strings were fried in the DTA-added vegetable oil and fat composition under the same conditions as Examples 1 to 4, and evaluated by the same sensory evaluation (panel: n = 12). The results are shown in Table 15.

Evaluation item Corn oil + DTA 100 ppm Corn oil Statistical test 1. Strength of direction 0.75 0 ** 2. Good of direction 0.17 0.33 3. Strength of flavor 0.33 0 ? 4. Good of flavor 0.42 0.08 ? 5. Strength of taste 0.42 0 ? 6. Good taste 0.67 0.08 * 7. Strength of aftertaste 0.83 0 ** 8. Good aftertaste 0.42 0.08 ? 9. Good texture 0.08 0.08 10. Comprehensive Evaluation 5.92 5.33 *

Statistical test:?: Significant 30% risk, *: 5% risk, **: 1% risk

When food is mixed with a vegetable fat or oil composition comprising a predetermined amount of long chain highly unsaturated fatty acids and / or esters thereof, or heated and cooked with the same vegetable fat or oil composition, the rich taste of the food is improved and the food intrinsic taste is improved. It is confirmed that it can be promoted.

Claims (16)

A rich taste enhancer comprising n-6 long chain highly unsaturated fatty acids, esters thereof, or both. 2. The enhancer of claim 1, wherein the long chain highly unsaturated fatty acid is arachidonic acid. 3. The enhancer of claim 1 or 2, wherein the long chain highly unsaturated fatty acid is from an organism. An umami taste enhancer comprising n-3 type long chain highly unsaturated fatty acids, esters thereof, or both, which can be obtained by oxidation treatment. 5. The enhancer according to claim 1, comprising at least 10% by weight of long chain highly unsaturated fatty acids, esters thereof, or both. A method for improving the umami taste of vegetable oils and fats, comprising mixing the umami taste enhancer according to any one of claims 1 to 5 with vegetable oils and fats. A method for improving the umami taste of vegetable oil and fat, comprising mixing the umami flavor improving agent according to any one of claims 1 to 5 with an vegetable oil and then subjecting it to oxidation. 8. A method according to claim 6 or 7, comprising mixing the umami taste enhancer and the vegetable oil so that the content of long chain highly unsaturated fatty acids is from 10 to 10,000 ppm. The method according to any one of claims 6 to 8, characterized in that the vegetable oil contains trans-isomers isolated in an amount of 10 to 85%. A vegetable oil or fat composition comprising an n-6 long chain highly unsaturated fatty acid, an ester thereof, or both in an amount of 10 to 10,000 ppm as a long chain highly unsaturated fatty acid. The composition of claim 10 wherein the long chain highly unsaturated fatty acid is arachidonic acid. 12. The composition of claim 10 or 11, wherein the long chain highly unsaturated fatty acid is from an organism. A vegetable oil and fat composition comprising n-3 long chain highly unsaturated fatty acids, esters thereof, or both as long chain highly unsaturated fatty acids in an amount of 10 to 10,000 ppm and obtainable by oxidation treatment. 14. A composition according to any one of claims 10 to 13, containing an isolated trans-isomer in an amount of 10 to 85%. The composition of claim 10, which is substantially free of fats and oils derived from animals. A food comprising the umami taste enhancer according to any one of claims 1 to 5 or the vegetable oil or fat composition according to any one of claims 10 to 15.