TW201440666A - Sweet taste and/or milky taste accelerator - Google Patents

Abstract

The present invention is directed to providing a sweet taste and/or milky taste accelerator so as to increase sweet taste and/or milky taste of the food and decrease the usage amount of other sweet taste and/or milky taste additives. The sweet taste and/or milky taste accelerator of the present invention is achieved by including partial-oxidized hydrogenated oil having POV values ranging from 25 to 300 as effective component. Furthermore, the trans-fatty acid content of the partial-oxidized hydrogenated oil preferably ranges from 5 to 75 wt% and the iodine value the partial-oxidized hydrogenated oil preferably ranges from 35 to 135.

Description

Sweet and/or milk flavor enhancer

The present invention relates to a sweetness and/or a milk flavor enhancer, and more particularly relates to the above-mentioned enhancer which can reduce the taste of sugar or milk fat which is coexistent in a food, thereby reducing sweetness and milky flavor. The amount of materials used.

As dietary life changes and the risk of metabolic syndrome or diabetes increases, more and more low-calorie foods are developed. The high-calorie ingredients in foods are popularized by using foods with low-calorie ingredients or using sugar-free artificial sweets and low-fat anti-processed dairy products because of the sugar or milk fat in the food itself or in the additives. In addition, from the natural sugar or milk fat, the unique sweetness and milk flavor, one of the main factors will improve the mouth-testing of food. Therefore, even when the content of the coexisting taste component is lowered, it is expected that a taste enhancer which strongly attracts the taste can be developed.

Regarding how to recognize the taste, such as sweetness, bitterness and umami taste, from human taste receptors, it is still undergoing physiological research, and is also directed towards the development of compounds that can stimulate taste receptors or discernible substances. The identified compound is a taste enhancer that enhances the effect of the taste component coexisting in the food. For example, the sweetness enhancer and the sweetness enhancement method of the food and beverage described in the patent document 1 (Japanese Patent Laid-Open Publication No. 2009-284859) are composed of a long-chain polyunsaturated fatty acid and/or an ester thereof. If it is described in Patent Document 1, it can be added to Food to increase the sweetness of food and beverage. Further, the milk flavor or enhancer described in Patent Document 2 (Japanese Patent Laid-Open Publication No. 2010-158210) is composed of 12-Methyltridecanal. Further, the added milk flavor or the enhancer thereof described in Patent Document 3 (Japanese Patent Laid-Open Publication No. 2003-000189) is characterized by comprising (Z)-6-Octenal active ingredient. According to the descriptions of Patent Document 2 and Patent Document 3, the dairy product name can be imparted with a unique sweet cream flavor by adding this to the food.

The present inventors have intensively studied the above problems and found that a certain proportion of the partially hydrogenated hydrogenated fats and oils have an effect of increasing the sweetness and/or the milky flavor of the foodstuff or the additive, and thus have been invented. That is, the present invention provides a sweetness and/or milk flavor enhancer which is a partial oxidation-hydrogenated fat or oil having a peroxidation price of 25 to 300 as an active ingredient. The term "sweetness enhancer" as used herein means a substance or composition which, when combined with a sweet ingredient or a sweetener in a foodstuff, enhances the recognition of the sweetness produced by the taste receptor. The so-called "milk flavor" means a milky or creamy taste unique to dairy products. Hereinafter, the "enhancer" is referred to as a sweetness and/or milk flavor enhancer, and the sweetness and/or milk flavor is simply referred to as "sweetness, etc."

The above-mentioned reinforcing agent, wherein the partial oxidation-hydrogenated fat and oil has a trans-fatty acid content of preferably 5 to 75% by weight.

The above-mentioned reinforcing agent preferably has a C18:2 trans isomer content of from 5 to 60% by weight in all constituent fatty acids of the partially oxidized hydrogenated fat.

The above-mentioned enhancer, the partial iodine value of the partially oxidized hydrogenated fat is 35 to 135.

The above-mentioned reinforcing agent, wherein the partial oxidation hydrogenated fat preferably contains 0.003~10 weight%.

The above reinforcing agent is composed, for example, of a powdered fat.

The powdery fat and oil are further obtained by stirring a latex obtained by mixing a partial oxidation-hydrogenated fat and oil having a peroxidation price of 25 to 300, an edible fat, an emulsifier, a powdered base material, and water, and drying the powder.

The fat cell diameter (median diameter) of the above powder is preferably 0.2 to 2.0 μm.

Further, the oil and fat composition provided by the present invention contains the above-mentioned reinforcing agent.

Further, the food provided by the present invention contains the above-mentioned reinforcing agent or a food which has been conditioned by using the above-mentioned reinforcing agent.

Further, in the method for producing a sweetness and/or milk flavor enhancer according to the present invention, a partially oxidized hydrogenated fat or oil having a peroxide price of 25 to 300 is added as an active ingredient.

In addition, the method for enhancing the sweetness and/or milk flavor of the prepared food provided by the present invention comprises a sweet and/or milk flavor enhancer comprising a partial oxidation hydrogenated fat having a peroxide price of 25 to 300 as an active ingredient. It is added to the ingredients and conditioned.

Preferably, the sweetness enhancer is added with 0.00002 to 200 times of a partially oxidized hydrogenated fat per sugar content of the foodstuff. Therefore, the method for enhancing the sweetness of the prepared food provided by the present invention is to add a sweetness enhancer containing a part of the oxidized hydrogenated fat having a peroxidation price of 25 to 300 as an active ingredient to the food, and conditioning the partial oxidation hydrogenated fat to become The ingredients are made from 0.00002 to 200 times per sugar.

The food or processed food to which the enhancer of the present invention is added can increase the sweetness and/or milk flavor of the additive such as the foodstuff, the sweetener and the like. Therefore, when the reinforcing agent of the present invention is used for the production, processing or conditioning of foods, the addition amount of sweeteners and the like added to the foodstuff can be reduced and the food can be kept. Sweetness and so on. In addition, it is possible to effectively utilize lower foods such as sweetness. The enhancer of the present invention is expected to be used as an additive and is used in, for example, low calorie foods, dairy products and the like.

Hereinafter, the first embodiment of the present invention will be described in detail. The reinforcing agent of the present invention has an active ingredient of a partially oxidized hydrogenated fat (hereinafter referred to as "partial oxidized hydrogenated fat") having a peroxidation value (referred to as POV). The peroxidation price of fats and oils can be measured by the method described in "The Japan Oil Chemical Society Benchmark Oil Analysis Method 2.5.2.1-1996".

The POV lower limit of the partial oxidized hydrogenated fat is 25 meq/kg, preferably 30 meq/kg, and most preferably 80 meq/kg. When the POV is less than 25 meq/kg, when a certain amount is added to the foodstuff, it is sometimes difficult to extract and enhance the sweetness of the foodstuff or the additive. On the contrary, the upper limit of POV is 300 meq/kg, preferably 280 meq/kg and the best is 200 meq/kg. If the POV is higher than 300 meq/kg, an unpleasant odor (hereinafter referred to as "odor") may be caused by the reinforcing agent.

As a main raw material of partial oxidation hydrogenated fat, a partially hydrogenated fat usually contains a cis-trans isomer or a positional difference of linoleic acid or oleic acid from several weight% to several tens% by weight. Structure. The hydrogenation reaction causes the double bond of the unsaturated fatty acid to be isomerized from the cis to the trans, and the trans fatty acid is a by-product, and the position of the double bond is moved. Positional isomers are also by-products.

The trans-fatty acid content of the partial partial oxidized hydrogenated fat is 5 to 75% by weight, preferably 7 to 70% by weight, most preferably 45 to 70% by weight. The trans fatty acid content of the partial oxidized hydrogenation enhancer added by the following range is usually 0.00015 to 7.5% by weight, preferably 0.005 to 3.3% by weight.

The so-called trans isomer means the total of the trans isomers of C18:1, C18:2 and C18:3 when the partial hydrogenated fat is analyzed by gas-liquid chromatography. . The trans fatty acid content of the oil and fat is determined by gas phase liquid chromatography on the basis of the American Society of Oil Chemistry (Ce1h-05).

The content of the C18:2 trans isomer in all the constituent fatty acids of the above partial oxidized hydrogenated fat is preferably from 5 to 60% by weight, followed by from 8 to 50% by weight, and further from 15 to 45% by weight, most preferably The amount is 30 to 45% by weight. The so-called C18:1 inverse isomerization system is equivalent to all peaks between the peak of C18:0 and the peak of C18:1 cis isomer when analyzed by gas phase liquid chromatography. A general term for fatty acids. Further, when the C18:2 trans isomer is less than 5% by weight, partial oxidation of hydrogenated fat which enhances the sweetness of the foodstuff or the like cannot be obtained. On the other hand, if the content of the C18:2 trans isomer exceeds 60% by weight, it may be difficult to manufacture.

The weight ratio of the C18:1 trans isomer content to the C18:2 trans isomer content of all the constituent fatty acids of the above partial oxidized hydrogenated fat is preferably in the range of 0.2 to 1.8. If it exceeds this range, the reinforcing agent may be heated to produce a foul odor.

The partial oxyhydrogenated fat has an iodine value (IV) of preferably 35 to 135 and most preferably 70 to 130. If the IV is too low below 35, sometimes the full effect will not be achieved. On the other hand, if IV is more than 135, when a certain amount is added to the food, it is sometimes difficult to extract and enhance the sweetness of the food or the additive. IV can be calculated by the Wijs method in the Japanese Oil Chemistry Association. In addition, IV can also be obtained by simple near-infrared analysis method, in J. Am. Oil Chem. Soc. A lot of relevant information is also available in 76(6) 693~9 (1999). In the present embodiment, IV is calculated by near-infrared analysis.

Partial oxidized hydrogenated fat can be obtained by a manufacturing process comprising the following two steps, that is, partial hydrogenation of the oil and fat until C18:2 trans isomerism in all constituent fatty acids The step of preferably having a body content of 5 to 60% by weight and the step of oxidizing the oil until the peroxide price reaches 25 to 300 meq/kg.

The order of the partial hydrogenation treatment and the oxidation treatment of the fats and oils is not particularly limited. Preferably, the oil is partially hydrogenated until the content of the C18:2 trans isomer in all of the constituent fatty acids is preferably from 5 to 60% by weight, and then the obtained partially hydrogenated fat is oxidized until the peroxidation price It reaches 25~300meq/kg.

Therefore, in order to obtain the above partial oxidation hydrogenated fat, the oil is partially hydrogenated, and then the obtained partially hydrogenated fat is subjected to oxidation treatment. It is also possible to apply a purification step such as a fading treatment or a deodorization treatment to the oxidative treatment of the partially hydrogenated fat.

The raw material fat of the main component of the partial hydrogenated fat and the partially hydrogenated fat is not particularly limited as long as it is used for food, but the best is edible vegetable fat. The edible vegetable oils are as follows: linseed oil, soybean oil, palm oil, walnut oil, eucalyptus oil (Egoma oil), rapeseed oil (rapeseed) Oil), corn oil, etc.

Among the constituent fatty acids of the raw material fats and oils, the content of α-linolenic acid is preferably more than 6% by weight, more preferably more than 30% by weight, and most preferably more than 45% by weight. It not only enhances the effect of the enhancer containing partial oxidized hydrogenated fat, but also slightly suppresses the malodor of the conditioning product. Further, although the α-linolenic acid content in the constituent fatty acids of the raw material fats and oils is not particularly limited, the usual edible fats and oils do not exceed 70% by weight.

The oils having a high content of α-linolenic acid are linseed oil, eucalyptus oil (Egoma oil), and walnut oil. Among them, linseed oil and eucalyptus oil contain 50% by weight of α-linolenic acid, so it is preferable to include these in raw materials and fats. One or two.

The raw material fats and oils may be used in combination with one or more of the above-mentioned fats and oils. These may be subjected to transesterification, separation, etc., or even a mixture thereof.

Partially hydrogenated fats can be produced by hydrogenation of a conventional method. For example, a nickel catalyst such as 0.01 to 0.3% by weight of an oil is added to the edible vegetable oil of the raw material oil, and the hydrogenation reaction is carried out under the conditions of a hydrogen pressure of 0.01 to 0.3 MPa at a temperature of 120 to 220 °C.

In order to obtain a reinforcing agent having a strong sweetness, the above-mentioned raw material fat having a high content of α-linolenic acid can be used. For example, the selection conditions are as follows: a hydrogenation reaction is preferably carried out by using a nickel catalyst (catalyst addition amount: 0.05 to 0.3% by weight), a reaction temperature of 170 to 210 ° C, and a hydrogen pressure of 0.01 to 0.2 MPa. The best one is to use a low-activity nickel catalyst for the catalyst (for example, if the catalyst has been used more than once in the hydrogenation reaction or the product name is SO650 (manufactured by Suga Chemical Industry Co., Ltd.)), the amount of catalyst added is 0.1~0.3. The weight %, the reaction temperature is 190 to 210 ° C, and the hydrogen pressure is 0.01 to 0.1 MPa.

In general, the oxidation treatment is carried out at a temperature of 50 to 200 ° C, preferably at 100 to 200 ° C, and preferably at a temperature of 100 to 180 ° C for heating the grease. It is not necessary to inject air when heating, but it should be oxidized in a short time by injecting a certain amount of air (for example, 0.2 to 1.0 L/min) while stirring at a certain speed (for example, 50 to 350 rpm). The established peroxide price. Odor can also be prevented by a short-time oxidation treatment. Further, in general, the partial hydrogenated fats and oils (extracted) before the oxidation treatment have a peroxidation value of zero.

Typically, crude oil may also be added to the enhancer to dilute the partially oxidized hydrogenated fat. The crude oil is not particularly limited as long as it is edible fat or oil. Examples of crude oils include: palm oil, palm kernel oil, palm stear oil, coconut oil, corn oil, cottonseed oil (cotton) Seed oil), soybean oil, rapeseed oil, rice oil, sunflower oil, Safflower oil, coca cola oil (cacao) and other vegetable oils, lard and other animal fats, etc. . Further, the above-mentioned separation oil (melting point in palm oil, separated soft oil of palm oil, and stearic oil of palm oil, etc.) may be used, and fats and oils such as transesterified oil may be processed. Further, one or two or more of these edible fats and oils can be used.

Examples of crude oil include: palm oil, palm kernel oil, palm stear oil, coconut oil, corn oil, cotton seed oil, soybean oil, rapeseed oil ( Rapeseed oil), rice oil, sunflower oil, Safflower oil, vegetable oils such as cacao oil, and animal fats such as lard. Further, the above-mentioned separation oil (melting point in palm oil, separated soft oil of palm oil, and stearic oil of palm oil, etc.) may be used, and fats and oils such as transesterified oil may be processed. Further, one or two or more of these edible fats and oils can be used.

The enhancer of the present invention can be used in combination with additives widely used in edible oils and fats. The above additives may be exemplified by: lecithin, diacylglycerol, Glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester (Propylene). Emulsifiers such as glycol fatty acid esters, sucrose esters of fatty acids, and polyglycerol esters of fatty acids. A powdered substrate such as Carbohydrate, Protein, or Peptide. Stabilizers such as casein, casein sodium, and acid casein. A pH adjuster such as sodium hydroxide. Corn syrup, Partial hydrogenation starch, Glucose, Fructose, Maltose, Sucrose, Oligosaccharide, Ribose (Ribose), Trehalose, Isomaltose, Erythritol, Maltitol, Xylitol, Sorbitol, Aspartame Sweetness such as Sucralose; Milk flavor, Butter flavor, Cheese flavor, Yogurt flavor, Coffee flavor, Black tea flavor (Tea flavor), cinnamon flavor (Cinnamon flavor), chamomile flavor (Chamomile flavor) and other spices. Aroma oils such as Spearmint oil, Clove oil, and Peppermint oil. From acetaldehyde, Benzaldehyde, Butyraldehyde, Citral, Neral, Decanal, Ethyl vanillin, Vanillin Vanillin), a scent of acetaldehyde such as butyraldehyde or Hexanal. Spices; antioxidants such as Tocopherol, Vitamin C Palmitate, Lignan, Oryzanol. Defoamer such as Silicone. A physiologically active substance such as Coenzyme Q.

The content of the partial oxidized hydrogenated fat in the reinforcing agent of the present invention is usually 0.003 to 10% by weight, preferably 0.01 to 10% by weight, most preferably 0.05 to 5% by weight.

The oil and fat portion (the total of the partial hydrogenated hydrogenated fat and the crude oil) in the reinforcing agent of the present invention is usually 5 to 100% by weight, preferably 20 to 100% by weight.

The type of the enhancer of the present invention may be liquid, latex (water in oil (W/O) or oil in water (O/W), solid (powder, granule, flake, block, etc.). The reinforcing agent is preferably composed of powdered fats and oils.

The particle diameter of the above powder or granule is usually from 0.3 to 3 mm, preferably from 0.5 to 2 m. Further, the thickness of the sheet is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.

The fat ball diameter (median diameter) of the above powdered fat is usually 0.2 to 2.0 μm, preferably 0.3 to 1.8 μm.

The enhancer of the present invention can be prepared according to the type and by an appropriate method. For example, a reinforcing agent composed of a liquid or solid oil, a partial oxidized hydrogenated fat obtained by mixing together a suitable crude oil and an additive. It can be adjusted to liquid or solid by selecting crude oil.

The reinforcing agent composed of latex is obtained by emulsification machine for stirring a mixture of partial hydrogen peroxide, edible fat (crude oil), emulsifier, other additives and water. Usually, the fat portion of the latex is 10 to 90% by weight.

The component is a reinforcing agent for powder or granular oil, and the latex obtained by mixing a mixture of partial hydrogenated hydrogenated fat, edible fat (crude oil), emulsifier, powdered substrate and water may be further stirred and dried, and the latex is dried and powdered. Get it. For example, spray drying of latex, freezing and crushing, etc.

Further, the food provided by the present invention is a food containing a reinforcing agent (hereinafter referred to as a prepared food) or a food (hereinafter referred to as a processed food) which is conditioned by using the above-mentioned reinforcing agent.

Specific examples of the processed foods include Flour mix (Tempura flour, Fried flour, Okonomiyaki flour, and Korean pancake powder). ), Baking mixes, Pancake mixes, Donut mixes, Powdered milk, Whey powder, etc., Roux (Curry, Stew, Hashed beef, etc.), Instant food (Instant noodles, Instant soup, instant miso soup) (instant miso soup), Instant Coffee, Instant cocoa, etc., Retort pouch (Curry), stew seasoning (Stew), Pasta sauces, Soups, etc., chilled, frozen foods (Donuts, French fries, Fried chicken, cola cakes) (Korokke), Menchi-katsu, Tonkatsu, Fried fish, Fried squid, Onion rings, Gratin, Pizza ), Fried rice, Pilaf, Udon, Ramen, Pork buns, Dumpling, etc., processed meat name (Ham, bacon) (Bacon), Sausage, Hamburger, Char siu, Seasoned meat, Roast beef, Steak, etc., aquaculture processed food (fish sausage) Fish sausage), fish plate (Kamaboko), Mentaiko, Scallion tuna, Shiokara, Shrimp paste, etc., seasoning (Miso), sauce (Sauce) ), Tomato sauce, Seasoning sauce, Mayonnaise, Dressing, Vinegar, Oil sauce, Chinese cuisine Chinese food sauce, Chicken stock cube, Broth, Pot soup, etc., pastry, bread (Potato chip, chocolate, biscuit (Cookie) ), Cake, Pie, Biscuit, Cracker, Gummy, Chewing gum, Nougat, Toffee ), Caramel, Candy, Bread, Danish, etc., pastry materials (Chocolate spread, Chocolate coating, almond tofu powder (Almond) Pudding mix), Pudding mix, Dessert mix, Jelly mix, etc., Dairy name (Milk, Yogurt, Butter, Butter) Cream, Processed Cheese, Cheese, etc., Dairy Substitutes (Margarine, Shortening, Fat Spread, Creaming (Creaming) Powder), Coffee cream, Whip cream, etc., cold dessert (Ice cream, Jelly, Pudding), and the like.

The processed food may be produced by a general method in combination with the edible material of the present invention or a form thereof, in addition to the reinforcing agent of the present invention.

The reinforcing agent can be added, for example, in the food or on the surface, in the batter, in the egg batter, in the salt pickling liquid, in the seasoning pickling liquid, and the like. Further, the reinforcing agent may be added to the frying oil or the cooking oil.

The additive for adding the reinforcing agent in the food processing usually has a content of partially oxidized hydrogenated fat of 0.003 to 10% by weight, preferably 0.0008 to 5% by weight, most preferably 0.008 to 3% by weight, particularly preferably 0.008 to 1%. weight%.

The above processed foods can be produced without using materials or special conditions and by ordinary methods, except for the addition of the reinforcing agent of the present invention.

Specific examples of the above-mentioned prepared foods include side dishes, fried foods, non-fried foods, dairy names, refreshing drinks, and cakes obtained by conditioning the processed foods.

The above-mentioned prepared foods can be conditioned or manufactured without using the materials or special conditions and by ordinary methods, except for conditioning or manufacturing using the reinforcing agent of the present invention.

[Examples]

Hereinafter, the present invention will be described in further detail based on examples. Further, the following examples are not intended to limit the invention.

[Modulation Examples 1~12]

The partial oxidized hydrogenated fat used in the examples and the partially hydrogenated fat and oxidized fat used in the comparative examples were prepared.

1. Preparation of raw materials and fats The following three kinds of raw materials and fats are prepared.

Flaxseed oil: manufactured by J-OIL-MILLS Co., Ltd., Japan, having an iodine value of 186.7 and an α-linolenic acid content of 55.3%.

Soybean oil: manufactured by Japan J-OIL-MILLS Co., Ltd., having an iodine value of 130 and an α-linolenic acid content of 7.2%.

Palm oil: manufactured by Japan J-OIL-MILLS Co., Ltd., having an iodine value of 52.9 and an α-linolenic acid content of 0%.

2. Partial hydrogenation treatment

The above-mentioned raw material fats and oils were treated by partial hydrogenation using the following conditions to achieve the desired iodine value.

Catalyst name SO-650 (nickel content 14% by weight, Nippon Chemical Industry Co., Ltd.)

Catalyst added 0.13%

Reaction temperature 200 ° C

Hydrogen pressure 0.05MPa

Stirring speed 700 rpm

3. Partial oxidation and hydrogenation treatment

The partial hydrogenated fat obtained in the above 2) was oxidized by the following procedure. First, 250 g of partially hydrogenated fat was placed in a 500 mL stainless steel beaker and then immersed in an oil bath having an oil temperature of 110 °C. The mixture was heated and stirred while injecting air, and was forcibly oxidized until the desired peroxide price shown in Table 1.

In addition, oxidized oil of soybean oil and extremely hardened hydrogenated palm oil (manufactured by J-OIL-MILLS Co., Ltd., Japan) are also prepared.

4. Composition analysis

The analysis of each grease was carried out in the following procedure.

4.1 Iodine price

The iodine value of the fat obtained in 1 to 3 was measured using a near-infrared analyzer (product name: near-infrared analyzer, model: Model 5000, manufactured by NIRECO Co., Ltd., Japan). The results are shown in Table 1.

4.2 Peroxidation price

The above-mentioned peroxidation price is measured in accordance with the method described in "The Japanese Oil Chemist's Standard Oil Analysis Method 2.5.2.1-1996". The results are shown in Table 1.

4.3 trans fatty acid content

The fatty acid was subjected to fatty acid methyl ester by a boron trifluoride methanol method, and then the fatty acid composition was analyzed by gas chromatography (GC).

The following is the GC measurement conditions.

‧GC device Product name GC2010 (made by Shimadzu Corporation)

‧ Cylindrical cylinder SP-2560 (100m × 0.25mm × 0.2μm) (manufactured by SUPELCO)

‧Injection temperature 250 °C

‧ Carrier gas Helium (29.1ml/min)

‧Dilution ratio 25:1

‧Cylinder temperature 180°C55min→(8°C/min)→220°C 50min

‧Detector Flame Ionization Detector 260°C

The resulting GC color chromatogram and "Journal of oleo science Vol.50, The fatty acids shown in the peak numbers 1 to 7, 13 to 27, and 30 to 33 shown in Fig. 5 of No. 5 (2001), 339-352, were compared, and the inverse was calculated from the peak area corresponding to the following. Fatty acid content, C18:1 trans isomer (t18:1), C18:2 trans isomer (t18:2) content. The results are shown in Table 1.

Trans fatty acids: fatty acids shown in peaks 1 to 7, 13 to 27 and 30 to 33 shown in Figure 5

C18:1 trans isomer (t18:1): fatty acid shown by peak number 1 to 7 shown in Fig. 5

C18:2 trans isomer (t18:2): fatty acid shown by peak number 13~27 shown in Fig. 5

In the following examples, the partially oxidized hydrogenated linseed oil was used at a ratio of 113 unless otherwise specified.

[Examples 1 to 2] <Corn Cream Soup (1)>

Corn cream soup sold in the market (name: CUP soup cone cream Ajinomoto Co., Ltd., the sugar content (%) when prepared according to the conditioning method of the product name is 9.1%), added (0.0011 times per sugar) 2% by weight of raw material fats and oils (different oils different from IV and POV). The sweetness, milky aroma and malodor of the corn cream soup without the taste-testing conditioner were evaluated on the following basis. Table 2 shows the results of the sensory evaluation of the conditioning product. In addition, the sugar content (%) was measured by the "Pocket Brix meter PAL-J" manufactured by Atago Co., Ltd. as a BRIX value, and was measured under the same conditions as below. In addition, the value of the added sugar when used in combination with sugar or the like is approximately equivalent to the above sugar value. In addition, the amount (multiple) of the partial oxidation-hydrogenated oil and fat added to each sugar content of the foodstuff is the value obtained by dividing the addition amount (%) of the partial oxidation-hydrogenated oil and fat of the foodstuff by the sugar content (%).

The evaluation criteria for various tastes are as follows.

<sweet taste>

4‧ Compared with the control, it feels very strong

3‧ has a strong feeling compared to the control

2‧Slightly stronger than the control

1‧ is equivalent to the control or feels weaker than the control

<milk flavor>

4‧ Compared with the control, it feels very strong

3‧ has a strong feeling compared to the control

2‧ slightly stronger than the control

1‧ is equivalent to the control or feels weaker than the control

<bad smell>

4‧ No feeling at all

3‧Slightly feel

2‧ a small amount of feeling

1‧ Strong feeling

In Table 2, the sweetness and milk flavor of the conditioned food using oxidized soybean oil (Comparative Example 1) or partially hydrogenated soybean oil (Comparative Example 2) were the same as or slightly stronger than the conditioning oil using the comparative soybean oil. degree. In addition, the sweetness and milky aroma of the partially oxidized hydrogenated fat conditioning product (Example 1) were significantly increased compared to partial oxidation. Even if it was changed from soybean oil (Example 1) to linseed oil (Example 2), the raw fat of the partial oxidized hydrogenated fat obtained the same effect. Therefore, the reinforcing agent of the present invention does not need to have a sweet taste or a milk flavor enhancing effect by the nature of the raw material fat itself.

[Examples 3 to 5] (change of POV)

In the same manner as in Example 2 except that the partially oxidized hydrogenated linseed oil having different POV values described in Table 3 was used, the conditioning product was prepared and evaluated. The results are shown in Table 3.

It can be seen from the above Table 3 that the enhancer of the present invention has a POV of a partial oxidation hydrogenated fat having an effect in the range of 30 to 280. If the POV is 120 or more, the sweetness and milky aroma can be strongly exhibited in the food. Further, if the POV is 280 or more, some malodor is generated in the food.

[Examples 6 to 11] <Corn Cream Soup (2)>

In Example 4, the evaluation was carried out in the same manner as in Example 4 except that the amount of the partially hydrogenated linseed oil was changed to the amount shown in Table 4. The results are shown in Table 4.

As is clear from Table 4, the content of the reinforcing agent (partial hydrogenated hydrogenated fat) of the present invention is 0.005% by weight or more and exhibits a reinforcing effect. In addition, by adding 0.0005 to 0.11 times of the partial oxidation of hydrogen peroxide per sugar content of the foodstuff, a sweetness-enhancing effect can be obtained, and 0.001 times of the effect is more remarkable.

[Examples 12 to 15] <Corn Cream Soup (3)>

In the first embodiment, the conditioning product was prepared and evaluated in the same manner as in Example 1 except that the added fat was changed to the oil having different IV and trans fatty acid contents shown in Table 5. The results are shown in Table 5.

As apparent from the above Table 5, the reinforcing agent of the present invention has an effect when the trans-fatty acid content of the partial oxidized hydrogenated fat is 7.3% by weight. When the trans fatty acid content is 57% by weight or more, the reinforcing effect is high, and when the content of t18:2 is 37.2% by weight or more, the effect is particularly good.

[Examples 16 to 17] <Sucrose Water>

The granulated sugar was dissolved in 10% by weight of water (sucrose water), and 0.005 wt% of the oil and fat (compared to 0.0005 times per sugar) described in Table 6 was added to the granulated sugar and evaluated. The results are shown in Table 6.

As is apparent from the above Table 6, even if sucrose water was added to the oxidized soybean oil, the sweetness enhancing effect could not be obtained. In addition, the partial oxidation-hydrogenated fats and oils do not require the raw material of the hydrogenated fats and oils to obtain a sweetness enhancing effect. In addition, the partial oxidized hydrogenated fat itself does not have a milky aroma.

[Examples 18 to 21] <Whip cream for vegetable fat>

Foamed fresh whipped cream (product name: Sujahta Whip (for vegetable fat)), which is sold in the market, is added with caster sugar and is foamed fresh by a general method. In the cream (added sugar content: 10% by weight, specific gravity: 3.9 g/ml, and commercial temperature: 9.3 ° C), the oil and fat described in Table 7 was added and evaluated. The results are shown in Table 7.

As is apparent from the above Table 7, when the vegetable fat of 0.01% by weight or more of the reinforcing agent of the present invention composed of the partially oxidized hydrogenated fat was used for the foaming fresh cream, a remarkable reinforcing effect was obtained as compared with the soybean oil of the control. In addition, the reinforcing agent is added at least 0.001 to 0.1 times of the partially oxidized hydrogenated linseed oil per sugar degree to obtain a sweetness enhancing effect.

[Examples 22 to 25] <dairy foaming cream>

Adding white granulated sugar to the whipped cream (product name: carefully selected Hokkaido pure whipped cream (dairy product), manufactured by Japan Takari Dairy Co., Ltd.) on the market, and foaming fresh cream prepared by a general method ( In the case of adding sugar: 20% by weight, specific gravity: 4.7 g/ml, and commercial temperature: 6.4 ° C), the oil and fat described in Table 8 was added and evaluated. The results are shown in Table 8.

As is apparent from the above Table 8, the addition of the foamed fresh cream of 0.01% by weight or more of the reinforcing agent of the present invention composed of the partially oxidized hydrogenated fat can obtain a remarkable reinforcing effect as compared with the comparative soybean oil. Further, the enhancer can obtain a sweetness enhancing effect by adding at least 0.0005 to 0.05 times of the partial oxidized hydrogenated fat per sugar. Further, as compared with the results of Table 7, the reinforcing agent of the present invention, the foaming raw material does not need to be added with a vegetable fat or a dairy product, and irrespective of the addition of the sugar component, a good reinforcing effect can be obtained.

[Example 26] <Miso>

20g of miso (name: miso soup mixed with MARUKOME, made by MARUKOME Co., Ltd., sugar degree 41.9%) and added with 0.2g of oil (0.0002 times per sugar) or 0.2g of rapeseed The oil, in which 0.2 g of oil was dissolved in rapeseed oil, dissolved 1% by weight of partially hydrogenated linseed oil (POV of 170), and then tasted to evaluate sweet and salty taste. The results are shown in Table 9.

<salty>

4‧It feels very strong compared to the control

3‧ has a strong feeling compared to the control

2‧ slightly stronger than the control

1‧ is equivalent to the control or feels weaker than the control

As apparent from the above Table 9, the sweetness and the salty taste of the flavor added with the reinforcing agent of the present invention were remarkably enhanced as compared with the rapeseed oil of the control.

[Example 27] <Ketchup>

Adding 0.2g of fat (0.0006 times per sugar) or 0.2g of vegetables to 20g of ketchup (name: ripe tomato pizza sauce, Japanese KOGOME Co., Ltd., sugar content: 17.2%) sold in the market. The sweetness of the ketchup obtained from the seed oil, wherein 0.2 g of the oil was evaluated by dissolving 1% by weight of partially hydrogenated linseed oil (POV of 170) in the rapeseed oil. The results are shown in Table 10.

As can be seen from the above Table 10, the sweetness of the ketchup to which the enhancer of the present invention was added was significantly enhanced as compared with the control rapeseed oil. In addition, the ketchup added with the enhancer has a sharp sour taste and a rounded mouthfeel.

[Example 28] <citrus sauce>

20g of citrus sauce (name: Ponzu Vinegar, manufactured by MIZKAN Co., Ltd., Japan, 25.9%) sold in the market, adding 0.2g of oil (0.0004 times per sugar) or 0.2g of rapeseed oil, of which 0.2 g oil is dissolved in rapeseed oil to dissolve 1% by weight of partially hydrogenated linseed oil (POV is 170), and then the sweet taste of citrus sauce is evaluated. The results are shown in Table 11.

As apparent from the above Table 11, the sweetness of the citrus sauce to which the enhancer of the present invention was added was able to obtain a remarkable reinforcing effect as compared with the rapeseed oil of the control. In addition, the citrus sauce to which the enhancer is added has no sharp acidity and a rounded mouthfeel.

[Example 29] <Curry Sauce>

14g of curry sauce (product name: Golden Curry, made by Japan S&B Food Co., Ltd.) sold in the market, 2.2 g of oil or 2.2 g of rapeseed oil, 2.2 g of oil is dissolved in rapeseed oil 1% by weight of partially hydrogenated linseed oil (POV of 170), which was then melted with 200 g of hot water to obtain a curry (sugar degree (%): 9.0%) and the sweetness of the curry (0.001 times per sugar added) was evaluated. The results are shown in Table 12.

As apparent from the above Table 12, the sweetness of the curry sauce to which the enhancer of the present invention was added was able to obtain a remarkable reinforcing effect as compared with the rapeseed oil of the control.

[Example 30] <Donuts>

The dough dough shown in Table 13 (added sugar: 17% by weight) was prepared. To this 940 g of donut dough, 0.7 g (0.0004 times per sugar) of partially hydrogenated linseed oil (POV of 170) or 0.7 g of rapeseed oil was added.

A cake doughnut using a palm oil of 180 ° C and frying the above dough dough for 1 minute and 40 seconds was evaluated. The results are shown in Table 14.

As apparent from the above Table 14, the sweetness and milky aroma of the doughnut to which the reinforcing agent of the present invention was added were able to obtain a remarkable reinforcing effect as compared with the rapeseed oil of the control.

In addition, in the fried doughnuts, the chocolate-coated sweet doughnuts were evaluated. The results are shown in Table 15. The basis of the chocolate flavor is as follows.

<Chocolate flavor>

4‧It feels very strong compared to the control

3‧ has a strong feeling compared to the control

2‧ slightly stronger than the control

1‧ is equivalent to the control or feels weaker than the control

As apparent from the above Table 15, the chocolate-coated doughnut to which the reinforcing agent of the present invention is added has a remarkable reinforcing effect in addition to the sweetness and the milky flavor.

[Example 32] <flavor oil>

0.3g of partially hydrogenated linseed oil (POV of 170) or 0.3g will be added to 100g of the fragrance oil (product name: SavorUP cream flavor oil, manufactured by J-OIL-MILLS Co., Ltd.) sold in the market. Rapeseed oil, that is, each can obtain a fragrance oil. In the egg mixture in which 100 g of whole eggs, 15 g of milk, and 0.5 g of salt were mixed, 3 wt% of the above-mentioned fragrance oil was added and uniformly mixed to obtain a scrambled egg dough (sugar degree: 3.8%). A 5 g of rapeseed oil was used as a base oil, and a scrambled egg was prepared by a general method to try it. The evaluation results of the obtained fragrance oil are shown in Table 16.

As apparent from the above Table 16, the fragrance oil to which the enhancer of the present invention has been added, the sweetness and the milky flavor can obtain a remarkable reinforcing effect as compared with the rapeseed oil of the control. In addition, the enhancement of milk aroma The effect is also relatively good.

[Examples 33 to 36] <Cream>

Use the ratio shown in Table 17 with 50°C rapeseed oil, commercially available cream (name: Japanese snow-printed Hokkaido cream, snow-printed MEGMILK Co., Ltd., sugar content 0.2%) and partially hydrogenated linseed oil (POV is 170) to dissolve. Table 17 shows the evaluation results of the fats and oils after cooling to room temperature.

As apparent from the above Table 17, the fats and oils to which the reinforcing agent of the present invention has been added have a remarkable reinforcing effect as compared with the control. Furthermore, if a part of the oxidized linseed oil is added, the same flavor (sweet, milky and salty) can be obtained even if the amount of cream is reduced by 1/4. Further, from the comparison of Example 33 with the control, the amount of partial oxidation of hydrogenated fat per degree of sugar was obtained even if it was 100 times.

In addition, the commercially available bread (product name: 8 pieces of super cooked, made by Kojima Bread Co., Ltd.) was cut into 1/4, and 1 ml of the oil and fat described in Table 17 was applied, and then the flavor was evaluated in the same manner. The same results as described in Table 17 were obtained. Therefore, the fat or oil to which the reinforcing agent of the present invention has been added, even if it is applied to bread, its sweetness and milk flavor can obtain a remarkable reinforcing effect as compared with the control. Furthermore, if a part of the oxidized linseed oil is added, even a 1/4 amount of cream can be obtained. Get the same flavor (sweet, creamy and salty).

[Example 37] <Fried Vegetable Cream>

The tempura cream was obtained by dissolving 100 g of tempura powder (product name: fried crispy Nissin tempura powder, Nisshin Milluquan Co., Ltd.), which was sold in the market, in 150 g of cold water. Each of 112 g of onion, 32 g of carrot, and 16 g of cowpea were cut into a length of 5 cm and a width of 3 cm and sprinkled with flour, and then sprinkled with 90 g of the above-mentioned tempura flour fried vegetable 250 g, each adding 2.5 g of fat or 2.5 g of rapeseed oil, wherein 2.5 g of oil is dissolved in rapeseed oil to dissolve 1% by weight of partially hydrogenated linseed oil (POV is 170), which is fried by ordinary methods and with tempura oil to make fried Vegetables (sweetness of vegetables 7.8%) and try to eat. The results are shown in Table 18.

As apparent from the above Table 18, the fried vegetables to which the reinforcing agent of the present invention was added to the tempura cream had a remarkable reinforcing effect compared with the control group.

[Examples 38 to 40] <Margarine>

In the oil phase of the composition shown in Table 19 and in the oil phase of about 60 ° C, the aqueous phase was stirred and pre-emulsified, and then passed through a scraper type heat exchanger and kneaded. Cool down to prepare a table of margarine. In a 99g table format margarine, add 1g of rapeseed oil or the oil shown in Table 20 to replace partially hydrogenated flaxseed. oil. The evaluation results of each flavor (sweetness, milky flavor, and malodor) are shown in Table 20.

As apparent from the above Table 20, the sweetness and milk flavor of the margarine having 0.025% or more of the reinforcing agent of the present invention were added, and a remarkable reinforcing effect was obtained as compared with the rapeseed oil of the control. In particular, by adding 0.05% by weight or more of the reinforcing agent, the sweetness and the flavor enhancement of the milk flavor can be improved.

[Examples 41 to 43] <Bread>

The oil and fat shown in Table 22 was added to fats and oils (palm oil: palmitoleic acid (IV67) = 7:3), and the test fats and oils were prepared. Toast bread was prepared by mixing the experimental grease with the components shown in Table 21 and mixing with the bread material by an ordinary method. The flavor (sweet, milky, malodorous) after one day of baking was evaluated. The evaluation results are shown in Table 22.

From the above results, it is understood that the sweetness and milk flavor of the bread can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and blending the dough of the bread with 0.042% by weight or more.

[Examples 44 to 46] <cookies>

The oil and fat shown in Table 24 was added to fats and oils (palm oil: palmitoleic acid (IV67) = 7:3), and the test fats and oils were prepared. According to Table 23, the biscuit dough material was prepared by using the experimental grease. After the ice making box is molded, the flavor (sweet, milky, malodorous) after one day of baking is evaluated by an ordinary method. The evaluation results are shown in Table 24.

From the above results, it is understood that the sweetness and milk flavor of the biscuit can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and the biscuit dough material in an amount of 0.06% by weight or more.

[Examples 47 to 49] <Chocolate>

Cocoa butter (product name: Cocoa Butter 201, Japan Meiji Co., Ltd.) is a portion of cocoa butter that is added to the amount of partial oxidation of hydrogenated fat in the chocolate shown in Table 26. The chocolate dough was prepared in the same amount as shown in Table 25. Using a slabtempering method (preparation method: fat dissolving, mixing, fine grinding, refining, tempering, molding), the dough material is made into a square-shaped chocolate (milk chocolate), which is fired at 17 ° C for 10 days. Finally, the cooked chocolate is evaluated. The evaluation results are shown in Table 26.

From the above results, it is understood that the sweetness and the milk flavor of the chocolate can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and blending 0.05% by weight or more in the chocolate dough.

[Example 50] <Stew seasoning>

1. Modulation of powdered fat

The composition of the powdered fat and oil was obtained by using a ratio of the preparation example 13 shown in Table 27 to a portion of the hydrogenated linseed oil (POV of 120). The oil content of this composition was 45% by weight. The oil of this composition was added in an amount of 50% by weight to 50 parts by weight of water and further stirred to obtain an O/W type latex. Further, the obtained latex was spray-dried (product name: B-290, manufactured by BUCHI, Japan) and dried. A powdered fat obtained by drying a powder. The prepared powdery fat and oil had an oil content of 45% and a particle diameter of 1 μm. Further, as shown in Preparation Example 14, a powdery fat or oil having a partial hydrogenated linseed oil (POV of 120) was prepared by the same procedure as in Preparation Example 13 (45% oil component, particle diameter: 1 μm).

2. Evaluation of powdered oil

Pour 442.5g of water into the pot from home and add to the fire to boil. After the fire was turned off, 57.5 g of a stewed seasoning (granular) (product name: stew seasoning <cream>, manufactured by House Food Co., Ltd.) sold in the market was added and uniformly mixed. Stew and seasoning can be prepared by heating on low heat for 2 minutes. The amount of the powdered fat shown in Table 28 was weighed in advance in the container, and 100 g of the stew and 5.6% of the sugar were added. Stir until dissolved. The evaluation results of the obtained stews are shown in Table 28.

From the above results, it is understood that the sweetener of the present invention comprising the powdered fat and oil can be used as a partial oxidized hydrogenated fat and the stewing seasoning can be combined with 0.01 weight to make the sweetness of the stew seasoning and The milk flavor is enhanced.

[Examples 51 to 52] <Soup (1)>

On the market, the soup (name: Knorr (registered trademark) cup soup, corn soup, made by Japan Knorr Food Co., Ltd., sugar 7.8%) was placed on 11.3 g of hot water, and 88.7 g of hot water was placed and uniformly stirred. Further, powdered fats and oils were added, and the amounts thereof were as shown in Table 29 and uniformly stirred. The evaluation results of the dissolved soup are shown in Table 29.

From the above results, it is understood that the sweetness and milk flavor of the soup can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.005% by weight or more to the soup.

To 13 g of soup stock (product name: knorr (registered trademark) cup soup cold, corn soup, manufactured by Knorr Foods Co., Ltd.), 87 g of milk was added and uniformly stirred. Further, powdered fats and oils were added, and the amounts thereof were as shown in Table 30 and uniformly stirred. The evaluation results of the dissolved soup are shown in Table 30.

From the above results, it is understood that the sweetness and milk flavor of the soup can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.005% by weight or more to the soup.

[Examples 55 to 56] <Cocoa>

On the market, 16.7 g of instant cocoa powder (name: MILKCOCOA, manufactured by Morinaga Kogyo Co., Ltd., sugar, 14.6%) was placed in the market, and 83.3 g of hot water was placed and uniformly stirred. Further, powdered fats and oils were added, and the amounts thereof were as shown in Table 31. The evaluation results of cocoa with uniform stirring are shown in Table 31.

From the above results, it is understood that the sweetness and milk flavor of the cocoa powder can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.005 wt% or more to the cocoa powder.

[Examples 57 to 58] <pancake>

In the bowl, 16.7 g of whole eggs and 33.3 g of milk were added and uniformly mixed and stirred. Add 50.0g of pancake mix (name: hotcake mix, made by Japan Morinaga Fruit Co., Ltd., sugar 34..2%), and add the same amount of powdered fat as shown in Table 32 and stir evenly. , prepare the pancake dough. Pancakes obtained by burning pancake dough with a hot iron plate heated at 160 °C. The evaluation results are shown in Table 32.

From the above results, it is understood that the sweetness and milk flavor of the pancake dough can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.05% by weight or more to the pancake dough.

[Examples 59 to 60] <Doughnuts>

In a bowl, 21.7 g of whole egg, 4.4 g of sugar, 8.7 g of dissolved cream, and 65.2 g of a pancake mixture (made by Nippon Morinaga Co., Ltd.) sold in the market were added, and powder of the amount shown in Table 33 was added. Stir well and prepare the dough dough. The donut dough was stretched to a thickness of 10 mm using a face rod. The dough was modeled and fried in oil at 180 ° C, and the obtained doughnut evaluation results are shown in Table 33.

From the above results, it is understood that the sweetness and milk flavor of the dough dough can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.05% by weight or more to the dough dough.

[Examples 61 to 63] <Pudding>

In the pot, the mixture of pudding (product name: pudding L, House Food Co., Ltd., sugar 24.2%) 11.1 g, milk 88.9 g and the amount of powder grease shown in Table 34 were placed. While stirring, heat it on medium heat. If it is boiling, turn off the heat for about 1 minute. Pour into the container and put it in the refrigerator to complete the pudding. The evaluation results of the pudding are shown in Table 34.

From the above results, it is understood that the sweetener and the milk flavor of the step can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.003% by weight or more to the pudding.

[Examples 64 to 66] <foamed fresh cream>

The pot was placed in a commercially available foamed fresh butter mix (product name: Simple Whip, Japan Snow Print MEGMILK Co., Ltd., sugar content 0.2%), 15.1 g, hot water 28.3 g, and the powdered fat shown in Table 35. Further, 56.6 g of milk was added to the mixture, and the mixture was stirred for about 1 minute and 30 seconds to prepare a foamed fresh cream. The evaluation results of the foamed fresh cream are shown in Table 35.

From the above results, it is understood that the sweetness and milk flavor of the foamed fresh cream can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.003 wt% or more to the foamed fresh cream. After being stored for 24 hours in a refrigerated state, the slightly enhanced sweetness enhancing effect and the milk flavor enhancing effect can be maintained.

[Examples 67 to 68] <Almond Tofu>

In the pot, add the almond tofu mixture (product name: Chen Jinyi almond tofu, made by Japan Kyori Food Co., Ltd., sugar 18.3%), 15.1g, hot water 28.3g, and the amount of powdered fat shown in Table 36 and stirred for 1 minute 30 second. 56.6 g of milk was placed in the mixture and stirred. Pour the tofu into the container and refrigerate it in the refrigerator. The evaluation results are shown in Table 36.

From the above results, it is understood that the sweetener and the milky flavor of the glutinous tofu can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and adding 0.01% by weight or more to the almond tofu.

[Examples 69 to 70] <Coffee (1)>

Coffee was injected by injecting hot water 98.62 and uniformly stirring the instant coffee (name: Blendy, AJINOMOTO GENERAL FOODS. INC, sugar 1.5%), 1.38 g, and the powdered fat shown in Table 37. The coffee evaluation results are shown in Table 36.

From the above results, it is understood that the sweetness and milk flavor of the coffee can be enhanced by using the reinforcing agent of the present invention as a partial oxidized hydrogenated fat and 0.005% by weight or more of the instant coffee.

[Examples 71 to 72] <Coffee (2)>

Inject hot water 98.62 and evenly mix the instant coffee (name: Blendy, AJINOMOTO GENERAL FOODS. INC, sugar 1.5%) 1.35g, commercially available emulsified powder (Creaming Powder) (product name: MARIM, HALF, Coffee was prepared from AJINOMOTO GENERAL FOODS. INC, with a sugar content of 2.4%) of 2.03 g and a quantitative amount of powdered fat shown in Table 38. The coffee evaluation results are shown in Table 38.

From the above results, it is understood that the sweetness and the milky flavor of the coffee can be enhanced by using the partial hydrogenated hydrogenated fat of the present invention as a reinforcing agent and blending 0.005 wt% or more with instant coffee.

[Example 73] <Creaming Powder (ICP)>

1. Preparation of emulsified powder (ICP) A composition for emulsifying powder containing a part of hydrogenated linseed oil (POV: 120) was obtained by using the ratio shown in Preparation Example 15 of Table 39. The oil content of this composition was 45% by weight. An O/W type latex was obtained by adding 50% by weight of water to 50% by weight of such a composition and stirring. Further, the obtained latex was obtained by spray drying (product name: B-290, manufactured by BUCHI, Japan) and dried by powder. The prepared ICP had an oil content of 20% and a particle diameter of 0.5 μm. Further, as shown in Preparation Example 15, an ICP having a partial hydrogenated linseed oil (POV of 120) was prepared by the same procedure as in Preparation Example 16 (oil content: 20%, particle diameter: 0.5 μm).

2. Evaluation of ICP

After the ICP of Preparation Example 15 or 16 was eaten, as shown in Table 40, the sweetness and the milky flavor were increased as compared with the ICP of Preparation Example 15 or the ICP of Preparation Example 16.

The above is only the preferred embodiment of the present invention, but the scope of the claimed invention is not limited thereto, and the technical content disclosed in the present invention can be easily obtained by those skilled in the art. Equivalent changes in thought should be made without departing from the scope of protection of the present invention.

Claims (13)

A sweet and/or milk flavor enhancer comprising a partially oxidized hydrogenated fat having a peroxidation price of 25 to 300 as an active ingredient. The sweetness and/or milk flavor enhancer according to claim 1, wherein the partially oxidized hydrogenated fat has a trans-fatty acid content of 5 to 75% by weight. The sweetness and/or milk flavor enhancer according to claim 1, wherein the C18:2 trans isomer content in all of the constituent fatty acids of the partially hydrogenated hydrogenated fat is from 5 to 60% by weight. The sweetness and/or milk flavor enhancer according to claim 1, wherein the partially oxidized hydrogenated fat has an iodine value of 35 to 135. The sweetness and/or milk flavor enhancer of claim 1, wherein the partially hydrogenated hydrogenated fat is contained in an amount of 0.003 to 10% by weight. A sweetness and/or milk flavor enhancer according to claim 1, which consists of a powdered fat. The sweetness and/or milk flavor enhancer according to claim 6, wherein the latex obtained by stirring a mixture of a partially oxidized hydrogenated fat, a food fat, an emulsifier, a powdered substrate and water having a peroxide price of 25 to 300 is further provided. The powder is obtained by drying. The sweetness and/or milk flavor enhancer of claim 7, wherein the powder has a fat globule diameter (median diameter) of 0.2 to 2.0 μm. A fat or oil composition comprising the sweetness and/or milk flavor enhancer of claim 1. A food product comprising the sweetness and/or milk flavor enhancer of claim 1 or conditioned with the above-described enhancer. A method for producing a sweetness and/or milk flavor enhancer is to add a partial oxidation hydrogenated fat or oil having a peroxidation price of 25 to 300 as an active ingredient. The invention relates to a method for enhancing the sweetness and/or milk flavor of a food, which comprises adding a sweetener and/or a milk flavor enhancer containing a partial oxidation hydrogenated fat and oil having a peroxidation price of 25 to 300 as an active ingredient to the foodstuff. to make. The method for enhancing sweetness of a food for food is characterized in that a sweetness enhancer containing a part of oxidized hydrogenated fat having a peroxidation price of 25 to 300 as an active ingredient is added to the food, and a portion of the oxidized hydrogenated fat is adjusted to be 0.00002-200 per sugar content of the food. Doubled.