TW202100027A - Oil and fat texture enhancer for food and method for enhancing oil and fat texture of food - Google Patents

Abstract

The present invention provides a novel oil and fat texture enhancer capable of enhancing oil and fat texture of foods, and a method for enhancing oil and fat texture of foods.

An oxidation-treated product, which is obtained by performing oxidation treatment on a palm-based fat or oil having a total content of α-carotene and β-carotene of 50 mass ppm or more and 2000 mass ppm or less, and which has a peroxide value of 3 or more and 250 or less, is added to food.

Description

Oily feeling enhancer for food and method for enhancing oily feeling of food

The present invention relates to a fat-feel enhancer for foods, a method for producing the same, an edible fat composition, a food and a method for manufacturing the same, and a method for enhancing the fat-feel of food.

In recent years, in order to prevent lifestyle-related diseases or metabolic syndrome, and due to consumers' emphasis on health, interest in low-fat and low-calorie foods has gradually increased. In addition, there is also a need to enhance the deliciousness of fats and oils for livestock products, fish and shellfish, etc., with less fat. The mechanism of why the fat is delicious is still unclear, but because of its unique taste, while interest in low-fat and low-calorie foods is gradually increasing, foods containing a lot of fats are still very popular.

Therefore, the development of low-fat and low-calorie foods that can also feel fat and oil by reducing the amount of fat is still actively being developed. In addition, the development of technologies for enhancing the taste of fats and oils in foods with a small amount of fats and oils is also actively being carried out.

For example, Patent Document 1 discloses a low-fat emulsified seasoning containing caprylic acid and/or capric acid, and describes that the richness of the fat-like seasoning is improved by this.

[Prior Technical Literature]

[Patent Literature]

[Patent Document 1] JP 2016-174541 A

Although the above-mentioned technique is effective for imparting oily feeling to seasonings, there is still room for improvement in enhancing the oily feeling of seasonings or other foods.

The purpose of the present invention is to provide a novel fat-feel enhancer that can enhance the fat-feel of food and a method for enhancing the fat-feel of food.

The inventors of the present application conducted intensive studies and found that when a carotenoid decomposition product is contained in food, the oiliness is enhanced.

That is, the present invention provides an oil-feel enhancer for foods, which uses an oxidized product of palm oil and fat whose total content of α-carotene and β-carotene is 50 mass ppm to 2000 mass ppm as an effective ingredient , The peroxide value of the oxidation-treated product is 3 or more and 250 or less. In addition, the present invention provides an edible fat and oil composition containing the fat-feel enhancer for food. In the present invention, the "greasy feel" refers to the richness or richness of oil or fat that is felt when food is contained in the oral cavity.

The content of the aforementioned β-carotene is preferably 20 mass ppm or more and 1500 mass ppm or less. In addition, the iodine value of the palm oil and fat is preferably 0 or more and 80 or less.

The fat and oily enhancer for foods of the present invention preferably contains 0.001% by mass to 100% by mass of the above-mentioned oxidation-treated product. In addition, the fat-feel enhancer for foods of the present invention is preferably in powder form.

Furthermore, the present invention provides a food containing the aforementioned fat-feel enhancer for food. The fat content of the food is preferably from 0.1% by mass to 85% by mass. In addition, the food is preferably one selected from the group consisting of seasoning sauce, roux, sauce, soup and chocolate products.

Furthermore, the present invention provides a method for enhancing the fat feeling of food, which is to add an oxidation treatment product to the food, and the total content of the oxidation treatment system for α-carotene and β-carotene is 50 mass ppm or more and 2000 mass ppm Palm oils below ppm are oxidized and have a peroxide value of 3 to 250. It is preferable to add 1×10 ^-8 mass% or more and 10 mass% or less of the above-mentioned oxidation treatment product.

Furthermore, the present invention provides a method for producing a fat-feel enhancer for foods, wherein the fat-feel enhancer for foods contains an oxidation-treated product as an active ingredient, and the production method includes: making the peroxide value 3 or more In the method of 250 or less, the step of oxidizing palm oil and fat whose total content of α-carotene and β-carotene is 50 mass ppm to 2000 mass ppm.

The above-mentioned oxidation treatment step preferably includes heating at a temperature of 50°C or higher and 220°C or lower for 0.1 hour or more and 240 hours or less. In addition, the oxidation treatment step includes supplying oxygen to the palm oil and fat.

In the above oxidation treatment step, it is preferable to reduce the total content of α-carotene and β-carotene to 20 mass ppm or more and 2000 mass ppm or less.

Furthermore, this invention provides the manufacturing method of a foodstuff which adds the said fat-feel enhancer for foodstuffs or the said edible fat and oil composition to a foodstuff.

Furthermore, the present invention provides an oil-feel enhancer for foods, which uses carotenoid decomposition products as an active ingredient. In addition, the present invention provides an edible fat and oil composition containing the fat-feel enhancer for food.

The above-mentioned carotenoids are preferably selected from α-carotene, β-carotene, retinol (Retinol), lutein (Lutein), canthaxanthin (Canthaxanthin), β-cryptoxanthin (β-Cryptoxanthin) ), Bixin, Norbixin, Astaxanthin, Zeaxanthin, Fucoxanthin, Violaxanthin, Lycopene (Lycopene), crocin (Crocin), crocetin (Crocetin) and capsanthin (Capsanthin) consisting of one or more species in the group.

The fat-feel enhancer for foods preferably contains edible fats and oils having an iodine value of 0 to 140. The above-mentioned edible fats and oils are preferably one selected from the group consisting of medium-chain fatty acid triglycerides (hereinafter also referred to as MCT (Medium Chain Triglyceride)), coconut oil, very hard oil, rapeseed oil and palm oil Or 2 or more kinds.

Furthermore, the present invention provides a food containing the aforementioned fat-feel enhancer for food. The fat content of this food is preferably 0.1% by mass or more and 85% by mass or less. In addition, the food is preferably one selected from the group consisting of seasoning sauce, roux, sauce, soup and chocolate products.

Furthermore, the present invention provides a method for enhancing the oily feel of foods, which includes adding carotenoid decomposition products to foods.

Furthermore, the present invention provides a method for producing a fat-feel enhancer for foods, wherein the fat-feel enhancer for foods uses a carotenoid decomposition product as an active ingredient, and the production method includes: adding a carotenoid to The steps of edible oils and fats, and the steps of decomposing carotenoids in the above-mentioned edible oils

The step of decomposing carotenoids preferably includes heating at a temperature above 50°C and below 220°C for 0.1 hour to 240 hours. In addition, the step of decomposing carotenoids preferably includes supplying oxygen to the edible fats and oils.

Furthermore, this invention provides the manufacturing method of a foodstuff, which adds the said fat-feel enhancer for foodstuffs or the said edible fat and oil composition to a foodstuff. In this manufacturing method, it is preferable to include: a step of adding carotenoids to edible fats and oils, and a step of decomposing the carotenoids in the above-mentioned edible fats; The total content of decomposed products is converted into the amount of carotenoids before the step of decomposing carotenoids to be 1×10 ^-15 % by mass to 1.5% by mass, and the above-mentioned oily feel enhancer for food Or the above-mentioned edible oil and fat composition is added to food.

According to the fat-feel enhancer for foods of the present invention, the fat-feel of the applied food can be enhanced with a smaller fat content than before. In addition, according to the food containing the fat-feel enhancer for foods of the present invention, the fat-feel can be enhanced with a smaller fat content than before. Thereby, a food with low fat and calorie can be achieved by reducing the amount of fat.

[First Implementation Type]

Hereinafter, the first embodiment of the present invention will be described as a fat-feel enhancer for foods (hereinafter also referred to only as a fat-feel enhancer) and its manufacturing method, edible fat and oil composition, food and its manufacturing method, and a method for enhancing the fat-feel of food .

The fat-feel enhancer for foods according to the first embodiment of the present invention is an oxidized product of palm oil and fat whose total content of α-carotene and β-carotene is 50 mass ppm to 2000 mass ppm as an active ingredient.

The total content of the above-mentioned α-carotene and β-carotene is preferably 50 mass ppm or more and 1500 mass ppm or less, more preferably 80 mass ppm or more and 1000 mass ppm or less, and more preferably 100 mass ppm or more and 800 mass ppm or less. Preferably, it is 150 mass ppm or more and 600 mass ppm or less. The total content of α-carotene and β-carotene in palm oils and fats may be within the above-mentioned range, and may be one kind alone or a mixture of two or more kinds.

In addition, the content of β-carotene in palm oil is preferably from 20 mass ppm to 1500 mass ppm, more preferably from 20 mass ppm to 1000 mass ppm, more preferably from 20 mass ppm to 500 mass ppm, and more It is preferably from 80 mass ppm to 500 mass ppm, and particularly preferably from 80 mass ppm to 350 mass ppm.

The so-called palm oils and fats here refer to palm oil and processed oils that are processed by separation, hydrogenation, and transesterification using palm oil as raw materials. Specifically, such as palm oil, soft palm oil, hard palm oil, and premium soft Palm oil, double-layer soft palm oil, palm oil middle fraction, soft palm, hard palm, or those that harden these. Among them, those having an iodine value ("IV; Iodine Value") of 0 or more and 80 or less, more preferably 20 or more and 80 or less, more preferably 40 or more and 75 or less, more preferably 50 or more and 75 or less, particularly preferred Those from 50 to 70. The iodine value can be determined in accordance with the "Standard Test Method 2.3.4 Iodine Value" (Japan Petrochemical Society).

The palm oil of this embodiment only needs to be obtained from the fruit of oil palm, and it can be subjected to one or more treatments such as separation, degumming, deoxygenation, decolorization, and deodorization. The methods of these treatments are not particularly limited, and methods generally used in the processing and refining of fats and oils can be used. For example, separation can be performed by solvent separation or low-temperature filtration.

The peroxide value ("POV; Peroxide Value") of the oxidation treatment product is 3 or more and 250 or less. When the peroxide value is less than 3, the grease feeling tends to be insufficiently enhanced. The peroxide value is preferably 3 or more and 220 or less, more preferably 2 or more and 220 or less, more preferably 8 or more and 220 or less, still more preferably 8 or more and 180 or less, particularly preferably 10 or more and 150 or less. The oxidation treatment product may be one kind alone or a mixture of two or more kinds. In the case of a mixture of two or more kinds of oxidized products, the peroxide value of the entire oxidized product may be within the above range. The peroxide value is a value within the above-mentioned range by adjusting the degree of oxidation at the time of the oxidation treatment of palm oil and fat as described below.

The peroxide value of the oxidized product can be measured by reacting potassium iodide with a sample, and titrating the iodine free from potassium iodide by the hydroperoxide in the fat. In more detail, it can be measured in accordance with "Standard Test Method for Oils and Fats 2.5.2 Peroxide Value" (Japan Petrochemical Society).

The fat-feel enhancer for foods of this embodiment preferably contains 0.001% by mass or more and 100% by mass or less of the above-mentioned oxidation treatment product, particularly preferably 0.005% by mass or more and 100% by mass or less, more preferably 0.005% by mass or more and 50% by mass % Or less, particularly preferably 0.005 mass% or more and 10 mass% or less. If the content of the oxidation treatment product is for this, it can effectively enhance the fat feeling of the food. That is, even with a small amount of fat, you can feel the richness or richness of fat/fat like high fat content. In addition, the oxidation treatment product contained as described above may be one kind or Two or more types, in the case of two or more types, the content of the oxidation-treated product in the above-mentioned fat-feel enhancer for food is the total content of the two or more oxidation-treated products.

In the range of not impairing the desired functionality of enhancing the oily feel, additives that are usually added to edible oils and fats can be formulated in this oily feel enhancer for food. Examples of additives include: Lignan, Coenzyme Q, γ-Oryzanol, Ascorbic acid fatty acid esters, Tocopherol, and rosemary extracts and other antioxidants, fragrances , Spice extracts, animal extracts, fatty acids and other flavor imparting agents, emulsifiers, antifoaming agents such as silicone, and pigments.

The fat-feel enhancer for foods of this embodiment only needs to be in a form suitable for being added to seasonings or other foods. Specifically, it can be configured as a liquid form or powder form diluted with edible fats and oils Various forms such as solution form, gel form, granular form, solid form, etc., with less blending amount of oil and fat components than liquid form. For example, examples of solid shapes include margarine, ghee, and spread. In addition, examples of the solution form include batter liquid, fried breading, pickling liquid, and tumbling liquid.

For example, in the case of a liquid form diluted with edible fats and oils, the content of the oxidized product relative to the edible fats and oils is preferably 0.001% by mass to 50% by mass, particularly preferably 0.005% by mass to 50% by mass, and more It is preferably 0.01% by mass to 50% by mass, and more preferably 0.01% by mass to 20% by mass. Examples of edible fats and oils include: rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cotton seed oil, rice oil, peanut oil, coconut oil, cocoa butter Other vegetable fats; animal fats such as tallow, lard, chicken fat, milk fat, and medium-chain fatty acid triglycerides. In addition, these separated oils (middle melting point of palm oil, soft separated oil of palm oil, hard oil of palm oil) can also be used. Processed oils such as separated oil, etc.), transesterified oil, and hydrogenated oil. The edible fats and oils may be one kind alone or two or more kinds in combination.

In the case of a powder form, the fat-feel enhancer for food contains the above-mentioned oxidized product, edible fats and oils, excipients, emulsifiers as needed, and pH adjusters. The edible fats and oils can use the same fats and oils as the edible fats and oils used in the dilution of the above-mentioned liquid type fat-feel enhancer, for example.

The above-mentioned excipients may be general users when the fats and oils are formed into a powdered form, specifically, for example: milk protein, soy protein, wheat protein, whole milk powder, skimmed milk powder, whey powder, cheese powder, Proteins such as collagen and gelatin and decomposition products of these proteins; monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and Trehalose; Corn syrup, dextrin, oligosaccharides and other starch decomposition products, starch, thickening polysaccharides, sugar alcohols. These can be used alone or in combination of two or more.

The above emulsifier is not particularly limited as long as it is used for food. Examples of emulsifiers include lecithin, monoglyceride fatty acid esters, glycerol organic acid fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, sorbitan fatty acid esters, and sucrose fatty acid esters , Propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and calcium stearyl lactate.

Moreover, about the said pH adjuster, if it is a food user, it does not specifically limit. Examples of pH adjusters include: adipic acid, citric acid, trisodium citrate, gluconic acid, succinic acid, lactic acid, potassium carbonate, sodium bicarbonate, sodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium pyrophosphate, meta Sodium phosphate and sodium polyphosphate.

The fat-feel enhancer for foods having such a structure can be added to other edible fats and oils to form an edible fat and oil composition. Such edible fats and oils can use the same fats and oils as exemplified for the edible fats and oils used in the dilution of the above-mentioned liquid-type oily feel enhancer.

In addition, the above-mentioned liquid, powder, and other types of fat-feel enhancers can also be regarded as the same form of the edible fat and oil composition of this embodiment. When the above-mentioned powdery oil-feel enhancer is added to other edible fats and oils, one example of the edible fats and oils composition of this embodiment can also be cited.

In the above-mentioned edible oil and fat composition, the blending ratio of the fat-feel enhancer for food and the edible fat is not particularly limited. From the viewpoint of not impairing the desired functionality of the fat-feel enhancement, the oxidation treatment in the edible fat and oil composition The content of the substance is preferably 1×10 ^-8 mass% or more and less than 100 mass%, more preferably 1×10 ^-7 mass% or more and less than 100 mass%, more preferably 1×10 ^-6 mass% or more And it is less than 100% by mass, and more preferably 1×10 ^-5 mass% or more and less than 100% by mass.

The fat-feel enhancer for foods having the above-mentioned structure can be manufactured by the following method.

First, prepare palm oil with a total content of α-carotene and β-carotene of 50 mass ppm to 2000 mass ppm. Next, the prepared palm oil and fat are oxidized to produce an oxidized product having a peroxide value of 3 or more and 250 or less. Then, additives, edible fats and oils, excipients, emulsifiers, pH adjusters, etc. can be added as needed to form a desired form, whereby the fat and oily enhancer for foods of this embodiment form can be obtained. The resultant fat-feel enhancer for foods preferably reduces the total content of α-carotene and β-carotene to 20 mass ppm or more and 2,000 mass ppm or less than before oxidation treatment. 20 mass ppm or more and 1500 mass ppm or less, more preferably reduced to 20 mass ppm or more and 1000 mass ppm or less, and still more preferably reduced to 20 mass ppm or more and 800 mass ppm or less.

The oxidation treatment of the palm oil and fat is preferably heat treatment. In this case, from the viewpoint of production on an industrial scale, it is preferable to store palm oil and fat in a suitable container equipped with heating means such as electric heating, fire burning, microwave, steam, hot air, etc. , Such as heating in the tank. The heating temperature is preferably 50°C or higher and 220°C or lower, particularly preferably 60°C or higher and 160°C or lower. In addition, the heating time is preferably from 0.1 hour to 240 hours, and particularly preferably from 1 hour to 200 hours. By setting such heating conditions, the degree of oxidation can be appropriately adjusted, and an oxidation-treated product having a peroxide value of 3 or more and 250 or less can be easily obtained.

In the oxidation treatment, it is preferable to supply oxygen by introducing oxygen from the open space of the container or by blowing oxygen. The oxygen source can use air. This can promote the oxidation of palm oil. The oxygen supply amount is preferably 0.001 to 2 liters/minute per 1 kg of palm oil and fat. For example, in the case where the oxygen source is air, the supply amount is preferably 0.005 to 10 liters/minute per 1 kg of palm oil and fat, and more preferably 0.01 to 5 liters/minute.

In the case of manufacturing a powdery fat-feel enhancer, for example, an emulsifier containing the oxidized product prepared in the above manner, edible fats and oils, excipients, water, emulsifiers and pH adjusters as required can be stirred in an emulsifier. The mixture is mixed to obtain an O/W type emulsion, and then the O/W type emulsion is further dried and powdered. The powder obtained can be crushed, granulated, classified, etc., if necessary. The above-mentioned emulsifier may use a homogenizer, a high-pressure homogenizer, a film rotating high-speed mixer, a colloid grinder, an attritor, etc. Dry powdering methods include, for example, a combination of freeze drying, vacuum drying, drum drying, and other drying methods, freeze crushing, jet crushing, and other powdering methods; simultaneous drying and powdering methods such as spray drying and spray freezing.

The fat-feel enhancer for food manufactured in this way can increase the fat-feel of the food by adding it to the food. The fat content in the food to be applied is preferably 0.1% by mass or more and 85% by mass or less, more preferably 0.1% by mass or more and 70% by mass or less, and more preferably 0.1% by mass or more and 60% by mass or less. When the fat-feel enhancer for foods of this embodiment is applied to foods with a predetermined fat content, the fat-feel can be effectively enhanced.

The fat-feel enhancer for foods containing the oxidation-treated product of this embodiment, for example, can be used as a conditioning, cooking oil, frying oil, frying oil, etc. during food conditioning, processing, or manufacturing. Use oil; seasoning oils such as kneading oil, injection oil and seasoning oil can enhance the oily feel of the food. In addition, after the food is prepared, processed or manufactured, it can also be added to the food by adding, mixing, coating, dissolving, dispersing, emulsifying, etc., to enhance the oily feel of the food.

In the food of this embodiment, the blending amount of the fat-feel enhancer for the food into the food can be made into a desired preferable amount according to the characteristics of the food or the ease of handling, etc., and is not particularly limited. Foods containing the fat-feel enhancer for foods of this embodiment are preferably added with 1×10 ^-8 mass% or more and 10% by mass or less of the oxidized product in the fat-feel enhancer for foods, especially 1×10 ^-7 mass% or more and 10 mass% or less, more preferably 1×10 ^-6 mass% or more and 10 mass% or less. The food containing the oxidation-treated product at such a concentration can effectively obtain a greasy feel.

魚、炸鯖魚、鱈魚等白肉魚的炸魚、炸蝦等之油炸食品，

魚的剖身等魚干。 Specifically, the fat-feel enhancer for foods of this embodiment can be preferably applied to sauces, roux, sauces, soups, chocolate products, and the like. In addition, it can also be applied to Western confectionery such as foam cream, sponge cakes, American muffins, madeleine cakes and other cakes and biscuits. Furthermore, it can also be applied to baked goods such as bread and doughnuts. In addition, it can also be applied to: relative to the general fat content of the food (refer to the triglyceride equivalent or lipid content of each food described in the Japanese Food Standard Ingredient Table 2015 Edition (seventh edition)), for example, Livestock meat, fish and shellfish and other processed foods with a low fat content of less than 75% by mass. Animal meat products, fish and shellfish and these processed foods with low fat content include, for example: non-fried foods that have been heated and prepared in an oven or steam oven, ham, barbecued meat, grilled chicken, steak, grilled fish, grilled shrimp, fried Pork cutlet, fried steak, fried chicken cutlet, fries, breaded chicken nuggets, fried chicken, fried salmon, fried mackerel, fried

Deep-fried food such as fried fish, fried shrimp and other white meat fish such as fish, fried mackerel, and cod,

The cut of the fish waits for the fish to be dried.

The above-mentioned seasoning sauce is a liquid seasoning, and it means a product manufactured by adding salt, sugar, spices, herbs, wine, etc. to edible vinegar or citrus fruit juice and oil. Specifically, suitable ones include mayonnaise-like seasoning, French dressing, Japanese style dressing, sesame dressing, Thousand Island dressing, Caesar salad dressing, salad cream dressing, kale salad dressing, salad dressing, Sandwich spread, cheese sauce, Italian seasoning sauce, Chinese style seasoning sauce, tartar sauce. The seasoning sauce to which the fat-feel enhancer for foods of this embodiment is applied preferably has a fat content of 1% by mass to 40% by mass.

The above-mentioned roux means a paste, granule, or block shape prepared by heating grain flours such as flour with fats such as butter. Specifically, the conformers include curry roux, goulash roux, white sauce roux, mullet roux, Italian roux, white sauce roux, goose down roux, Spanish sauce roux, Stew paste roux, vegetable puree roux. The roux applied with the fat-feel enhancer for foods of this embodiment preferably has a fat content of 5% by mass to 50% by mass.

The above-mentioned sauce refers to the liquid or paste generally made during conditioning, and all Uster sauces sold for conditioning. Specifically, suitable ones include curry sauce, goulash sauce, white sauce, multi-honey sauce, pasta sauce, white sauce sauce, goose down sauce, Spanish condiment sauce, stew sauce Sauces, vegetable soup sauces, Uster sauces, Medium thick sauce, thick sauce. The sauce to which the fat-feel enhancer for foods of this embodiment is applied preferably has a fat content of 0.1% by mass to 30% by mass.

The above-mentioned soup refers to dishes with high water content such as stewed meat, vegetables, fish and shellfish. Specifically, suitable ones include soups such as casserole, soba, udon, ramen, and pasta, clear stew, egg soup, kelp sprout soup, shark fin soup, vegetable soup, onion soup, and corn Soup, Chinese soup, borscht, miso soup, Japanese clear soup. The soup to which the fat-feel enhancer for foods of this embodiment is applied preferably has a fat content of 0.1% by mass to 5% by mass.

In addition, the above-mentioned so-called chocolate products refer to chocolates or chocolates, chocolate snacks, or chocolate-like snacks in which the content or blending ratio of cocoa is different from that of chocolate. Specifically, there are dark chocolate, sweet chocolate, milk chocolate, white chocolate, chocolate biscuits, and chocolate candies. The chocolate product to which the fat-feel enhancer for foods of this embodiment is applied preferably has a fat content of 10% by mass to 80% by mass.

[Second Implementation Type]

The fat-feel enhancer for foods of the second embodiment of the present invention (hereinafter also simply referred to as the fat-feel enhancer) uses carotenoid decomposition products as an active ingredient.

The carotenoids used in this embodiment are, for example, α-carotene, β-carotene, γ-carotene, δ-carotene, ε-carotene, lycopene, and neurospore (Neurosporene ), Phytoene, Phytofluene-like carotenoids; such as lutein, cantochelin, β-cryptoxanthin, reduced astaxanthin, zeaxanthin, Seaweed, flavonoids, capsanthin, Antheraxanthin, Citranaxanthin, Diatoxanthin, Diatoxanthin, Flavoxanthin ), Neoxanthin, Rhodoxanthin Xanthophyll and Rubixanthin (Rubixanthin); such as carmine, norcarmine, crocetin, crocetin, Abscisic acid, apocarotene aldehyde ( Apocarotenal, Ionone, Peridinin, Retinol, Retinal and Retinoic Acid apocarotenoids (Apocarotenoid). Among them, the preferred ones are selected from α-carotene, β-carotene, retinol, lutein, cantochelin, β-cryptoxanthin, cochinyl ester, norcarpine, reduced astaxanthin, corn One or more of the group consisting of flavin, seaweed, flavin, lycopene, crocetin, crocetin and capsanthin, especially α-carotene and β-carotene Carotene or reduced astaxanthin.

The carotenoid decomposition product may be a decomposition product of one type of carotenoid or a decomposition product of two or more types of carotenoids. In addition, as long as carotenoids are food colorings that are approved or approved as food additives, they can be better utilized because they are generally safe as foods.

The fat-feel enhancer for foods of this embodiment preferably contains edible fat. Examples of edible fats and oils include: soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cotton seed oil, rice oil, peanut oil, palm kernel oil, coconut oil, cocoa butter Other vegetable fats and oils; animal fats such as tallow, lard, chicken fat, and milk fat; medium-chain fatty acid triglycerides and processed fats that are subjected to separation and hydrogenation transesterification. The edible fats and oils may be one kind alone or two or more kinds in combination. Among them, the iodine value of edible fats and oils is preferably 0 or more and 140 or less, particularly preferably one selected from the group consisting of medium-chain fatty acid triglycerides, coconut oil, very hard oil, rapeseed oil and palm oil Or two or more, particularly preferably medium-chain fatty acid triglyceride. The above-mentioned extremely hard oils include, for example, soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, red Flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil are very hard oils, among which palm kernel very hard oil is particularly preferred.

Similar to the fat-feel enhancer for foods of the first embodiment, the fat-feel enhancer for foods of this embodiment can be formulated and usually added to edible fats within a range that does not impair the desired functionality of the fat-feel enhancement The additives. In addition, it can be configured in various forms suitable for being added to seasonings or other foods. In addition, it can be added to other edible fats and oils to form an edible fat and oil composition, and various types of fat feel enhancers such as liquid and powder forms can be regarded as the same form of the edible fat and oil composition of this embodiment.

The fat-feel enhancer for foods having the above-mentioned structure can be manufactured by the following method.

First prepare the edible oil and add carotenoids to this edible oil. Carotenoids can be used alone or in combination of two or more, and can be used in a mixed state when used in combination. Then the carotenoids in the edible fats and oils are decomposed. Then, if necessary, additives, edible oils and fats, excipients, emulsifiers, pH adjusters, etc. are added to the carotene decomposition treatment to form a desired form, whereby the food oils and fats of this embodiment can be obtained Sense enhancer.

The addition of carotenoids to edible fats and oils is carried out so that the carotenoid content is 0.003 mass% to 5 mass%, preferably 0.003 mass% to 4 mass%, and particularly preferably 0.003 mass% to 3 Less than mass%.

The means for decomposing the aforementioned carotenoids is not particularly limited, and heat treatment is preferred. In this case, it is preferable that the heat treatment of the palm oil and fat in the first embodiment be the same device, temperature and time conditions. In addition, when decomposing carotenoids, as in the first embodiment, it is preferable to supply oxygen to edible fats and oils.

Like the oily feel enhancer for foods of the first embodiment, the oily feel enhancer for foods manufactured in this way can increase the oily feel of the food by adding it to the food. When manufacturing the food of this embodiment, it is preferable to make the total content of the carotenoids and their decomposition products, converted into the amount of carotenoids before decomposition, to be 1×10 ^-15 mass% The above 1.5% by mass or less, the fat-feel enhancer for food is added to the food. The preferred amount is 1×10 ^-14 % by mass or more and 1.5% by mass or less, and more preferably 1×10 ^-13 % by mass or more and 1.5% by mass % Or less, particularly preferably 1×10 ^-12 mass% or more and 1.5 mass% or less.

In addition, the preferable fat content of the applied food and the applicable food are the same as the first embodiment.

[Example]

The following describes the present invention in more detail by presenting examples of the present invention. However, the present invention is not limited to the following examples.

The raw material fats and oils, dilution fats, base oils, and carotenoids used in the examples and comparative examples are as follows.

(Palm oil)

‧Palm oil 1 (Iodine value 58): "Carotino Pure Olein", manufactured by Carotino

‧Palm oil and fat 2 (Iodine value 58): Blend the above palm oil and oil 1 and soft palm oil at a ratio of 1:2

‧Palm oil 3 (Iodine value 57): "EV REDPALM OIL", made by Rainforest Herbs

‧Palm oil 4 (iodine value 62): "Carotino Premium", manufactured by Carotino

‧Soft palm oil (Iodine value 58): "In-company blending product", manufactured by J-Oil Mills Co., Ltd.

(Very hard oil)

‧Extremely hard palm kernel oil (Iodine value 1): "In-company preparation", manufactured by J-Oil Mills Co., Ltd.

(Other edible fats and oils)

‧Rapeseed oil (Iodine value 115): "Smooth Canola Oil", manufactured by J-Oil Mills Co., Ltd., carotenoids used in this example were not detected

‧Medium-chain fatty acid triglycerides (iodine value 0): "Coconard MT", manufactured by Kao Co., Ltd., carotenoids used in this example were not detected

(β-carotene)

‧"Beta-carotene 30% suspension", manufactured by DSM

(Reduced Astaxanthin)

‧ "Astaxanthin Oil Astabio AR5", manufactured by Biogenic Co., Ltd.

The measurement and evaluation methods of each physical property in this example and comparative example are as follows.

[Quantification of α-carotene, β-carotene and lycopene]

The quantification of α-carotene, β-carotene, and lycopene was performed by analysis based on high performance liquid chromatography (HPLC: High Performance Liquid Chromatography). Specifically, 0.5 g of the analyte was weighed and filled with a liquid of acetone:tetrahydrofuran=1:1 to 10 mL for HPLC analysis. Quantify the content of α-carotene, β-carotene and lycopene from the calibration curve. The calibration curve uses α-carrot manufactured by Wako Pure Chemical Industries, Ltd. Pusu (model 035-17981), β-carotene (model 035-05531) and lycopene (model 125-04341) are used as quantitative standards, and in each predetermined concentration, from the peak value to the HPLC analysis The area is calculated.

The main equipment and analysis conditions of HPLC are as follows.

(Device)

Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (manufactured by Waters)

(condition)

‧Tube column: Shim-pack VP-ODS, 4.6mm×250mm, 4.6μm (manufactured by Shimadzu Corporation)

‧Column temperature: 50℃

‧Injection volume: 5μL

‧Flow rate: 1.2mL/min

‧Detection wavelength: 300 to 600nm

‧Mobile phase A: Acetonitrile

‧Mobile phase B: ethanol

‧Mobile phase C: Acetone

‧Gradient conditions: as shown in Table 1

[Table 1]

[Quantitative reduction of astaxanthin, etc.]

The quantification of reduced astaxanthin, retinol, zeaxanthin, and capsaicin was also carried out by HPLC analysis. Specifically, 2 g of the analyte was weighed and filled with acetone to 10 mL for HPLC analysis, and the content of reduced astaxanthin and the like was quantified from the calibration curve. The calibration curve uses reduced astaxanthin (model 600113) manufactured by Medkoo Biosciences, retinol manufactured by SIGMA (model R7632), zeaxanthin manufactured by EXTRASYNTHESE (model 0307S), and manufactured by LKL Laboratories, Inc. Capsaicin (model 207-364-1) was used as a quantitative standard, and the peak area was drawn from the peak area provided to the HPLC analysis in each established concentration.

The main equipment and analysis conditions of HPLC are as follows.

(Device)

Detector: Photodiode array detector "2996 PHOTODIODE ARRAY DETECTOR" (manufactured by Waters)

(condition)

‧Column: YMC Carotenoid, 4.6mmID×250mm, 5μm (manufactured by YMC Co., Ltd.)

‧Column temperature: 25℃

‧Injection volume: 10μL

‧Flow rate: 1.0mL/min

‧Detection wavelength: 400 to 600nm

‧Mobile phase A: methanol

‧Mobile phase B: tertiary butyl methyl ether

‧Mobile phase C: water

‧Gradient conditions: as shown in Table 2

[Table 2]

[Determination of peroxide value (POV)]

The peroxide value is measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.5.2 Peroxide Value" (Japan Petrochemical Society).

[Determination of Iodine Value (IV)]

The iodine value can be determined in accordance with the "Standard Test Method 2.3.4 Iodine Value" (Japan Petrochemical Society).

[Evaluation of Grease Feel]

The presence or extent of the oily feeling of the food added with the oxidation treatment product or carotenoid decomposition product of this embodiment is determined by sensory evaluation conducted by 3 to 5 professional reviewers as described later. assessment.

[Production of Oxidation Treatment]

(Example 1-1)

First, the palm oil 1 described above is prepared as a raw material oil, and the content of α-carotene and β-carotene is quantified, and the peroxide value is measured. As a result, the α-carotene content was 238 mass ppm, the β-carotene content was 206 mass ppm, and the total content of these was 444 mass ppm. In addition, the peroxide value is 1. Then 240g of this palm oil and fat was put into a beaker, air was supplied in an amount of 0.2 liter/min in the oil, and the oil was heated at 80°C for 182 hours while stirring in an oil bath. After cooling, the product of Example 1-1 was obtained. Oxidation treatment. The content of α-carotene and β-carotene in the oxidized product obtained was measured. The content of α-carotene and β-carotene were all 0 mass ppm. The α-carotene and β-carotene in palm oil 1 Carotene is completely decomposed. In addition, the peroxide value is also measured. The peroxide value is 80.

(Examples 1-2 to 1-26, Comparative Examples 1-1, 1-2)

As shown in Table 3, Examples 1-2 to 1-26 are similar to Example 1 except for changing one or more of the heating temperature, heating time, air supply amount during heating, and the types of raw fats and oils. -1 is the same to obtain an oxidized product. In addition, the aforementioned palm oil 1 was prepared without oxidation treatment as Comparative Example 1-1, and the content and peroxide value of α-carotene and β-carotene were determined. In addition, rapeseed oil was used as a raw material oil and fat and subjected to oxidation treatment as Comparative Example 1-2, and the other values were measured in the same manner as in Example 1-1. In Examples 1-6, etc., the heating is at 120 After 5 hours at °C, 5 hours at 80 °C. In addition, multiple batches of palm oil and fat 1 series are used. The content of α-carotene and β-carotene before oxidation treatment is the same for the same batch, and the different content is for different batches. The results obtained in Examples 1-1 to 1-26 and Comparative Examples 1-1 and 1-2 are shown in Table 3 together.

[table 3]

As shown in Table 3, in Examples 1-1 to 1-26, the palm oil and fat containing the total content of α-carotene and β-carotene according to the present invention was oxidized, specifically Heating, the peroxide value of 1 before the oxidation treatment rises to a value in the range of 3 to 250, and the progress of oxidation can be confirmed. In addition, in Examples 1-1 to 1-26, by oxidizing the palm oil containing α-carotene and β-carotene in the total content according to the present invention, it was confirmed that α-carotene and β-carotene is decomposed and the total content is reduced by 30 mass ppm or more. Especially when the heating temperature is set to 100°C or higher or the heating time is set to 100 hours or longer as in Examples 1-1, 1-2, 1-5, etc., it can be seen that α-carotene in palm oil can be obtained And β-carotene is completely decomposed oxidation treatment product. Furthermore, from the comparison between Example 1-2 and Example 1-4, it can be seen that when the amount of oxygen supplied is large, α-carotene and β-carotene can be decomposed even under a short heating time. Vegetarian. In addition, from the comparison between Example 1-16 and Example 1-23, it can be known that when the heating temperature and heating time are equal, the higher the oxygen supply, the higher the peroxide value and the promotion of oxidation. .

[Production of carotenoid decomposition treatment]

(Example 2-1)

First, prepare medium-chain fatty acid triglycerides (MCT; light yellow transparent) as edible oil (base oil), and prepare β-carotene as carotenoid, and add β-carotene to the base oil to make carotenoid with added It is a vegetable oil, and the content of β-carotene is quantified. As a result, the β-carotene content was 30 mass ppm. Next, 240 g of the above-mentioned carotenoid-added fats and oils were put into a beaker and heated at 80°C for 171 hours while stirring in an oil bath to obtain the carotenoid decomposition treated product of Example 2-1. Of the carotenoid decomposition products The content of β-carotene, the content of β-carotene is 0 mass ppm, and all β-carotene in the base oil is decomposed.

(Examples 2-2 to 2-10, Comparative Examples 2-1, 2-2)

As shown in Table 4 or Table 5, Examples 2-2 to 2-10 except for changing the type or amount of added carotenoids, the type of base oil, the heating temperature, the heating time, and the amount of air supplied during heating Except for one type or two or more types, the others were the same as in Example 2-1 to obtain a carotenoid decomposition treated product. In addition, β-carotene was added to the medium-chain fatty acid triglyceride without heat treatment as Comparative Example 2-1, and the β-carotene content was determined. Furthermore, rapeseed oil was used as a base oil without adding carotenoids as Comparative Example 2-2, and the carotenoid content before and after heating was measured. In Examples 2-2 to 2-5 and Comparative Example 2-2, the β-carotene content of the obtained carotenoid decomposition treatment product was measured in the same manner as in Example 2-1. In addition, in Examples 2-6 to 2-10, the color of the carotenoid-added fat and carotenoid decomposed processed product was compared. The results obtained in Examples 2-1 to 2-10 and Comparative Examples 2-1 and 2-2 are shown in Table 4 or Table 5 together. The content of crocetin is the value calculated from the added amount.

[Table 4]

[table 5]

As shown in Table 4, in Examples 2-1 to 2-5, it was confirmed that the carotenoids were completely decomposed by heating the carotenoid-added fats and oils under predetermined conditions. In addition, from the results of Example 2-1, it can be seen that even if oxygen is not supplied during heating, carotenoids can be decomposed. Furthermore, as shown in Table 5, in Examples 2-6 to 2-10, the colored carotenoids were converted into the color or color reduction of the base oil by the decomposition treatment, and it was confirmed that the carotenoids were decomposed.

[Sensory Evaluation of Mayonnaise Seasoning]

The greasy feel of the mayonnaise-like seasonings added with the oily feel enhancers of Examples 1-1 to 1-6 or Examples 2-1 to 2-6 were respectively evaluated in the following manner.

(Making of Standard Mayonnaise Seasoning)

The raw materials were mixed at the ratio described in Table 6 to obtain a standard mayonnaise-like seasoning with an oil content of 10% by mass and an oil content of 80% by mass.

[Table 6]

Specifically, the standard mayonnaise seasoning with an oil content of 10% by mass was obtained in the following manner. First put starch and water into a stainless steel pan and mix with a wooden spoon. Use an electronic balance to measure the quality of the pot and the wooden spoon. Next, an IH heater (model "KZ-PH1" (manufactured by Matsushita Electric Industrial Co., Ltd.)) was used to heat, and the water was evaporated until the mass decreased by 45 g to make a paste. The heating is carried out by stirring the wooden spoon at the bottom of the pot in a way that does not cause burnt, and adjusting the temperature appropriately. Then scrape the paste attached to the wooden spoon back into the pot, and move the paste together with the pot into a tank filled with ice water, and cover the pot with plastic wrap to cool the paste. Then transfer the cooled paste to a 500mL plastic cup, add whole eggs and mix thoroughly with a rubber spoon, add fat and oil in 3 times and stir for 30 seconds with a single stirrer hand mixer to obtain a mixture. The amount of fats and oils added was set to 5 g for the first time, 10 g for the second time, and 15 g for the third time. Then, the salt was dissolved in grain vinegar and the dissolved substance was added to the above mixture, and the mixture was thoroughly stirred with a hand mixer until uniform to obtain a standard mayonnaise-like seasoning with an oil content of 10% by mass.

In addition, a standard mayonnaise-like seasoning with an oil content of 80% by mass was obtained in the following manner. That is, first put the whole egg into a 500 mL plastic cup, add fat to it in 8 times, and stir each time with a hand mixer with a single stir bar to obtain a mixture. The amount of fats and oils added was 10 g for the first and second times, 20 g for the third and fourth times, 30 g for the fifth and sixth times, and 60 g for the seventh and eighth times. The stirring time after the addition of fats and oils is 30 seconds for the 1st to 7th passes, and 1 minute for the 8th pass. Then, the salt was dissolved in grain vinegar and the dissolved substance was added to the above mixture in small amounts at a time, and the mixture was thoroughly stirred with a hand mixer until uniform to obtain a standard mayonnaise-like seasoning with an oil content of 80% by mass.

The standard mayonnaise-like seasoning with an oil content of 10% by mass and the standard mayonnaise-like seasoning with an oil content of 80% by mass were mixed at the ratio described in Table 7 to prepare the standard mayonnaise-like seasoning for each oil. .

[Table 7]

(Examples 3-1 to 3-6, 3-11 to 3-16, Comparative Examples 3-1, 3-2, 3-11, 3-12)

Next, 1 part by mass of the oxidation-treated products of Examples 1-1 to 1-6 and 99 parts by mass of rapeseed oil were mixed to prepare an oily feel enhancer in a liquid form. Except that part of the oil added for the first time is replaced with the above-mentioned oily feel enhancer, the other ingredients are the same as the standard mayonnaise seasoning with the oil content of 10% by mass, and the ingredients are mixed at the ratio described in Table 8 to prepare The mayonnaise-like seasoning of Examples 3-1 to 3-6. The palm oil and fat 1 of Comparative Example 1-1 was used instead of the above-mentioned oxidation-treated product as Comparative Example 3-1 relative to Examples 3-1 to 3-6, and mayonnaise-like seasoning was prepared. In addition, the oxidation-treated product of rapeseed oil of Comparative Example 1-2 was used instead of the above-mentioned oxidation-treated product as Comparative Example 3-2 to prepare a mayonnaise-like seasoning.

[Table 8]

In addition, 1 part by mass of the carotenoid decomposition-treated products of Examples 2-1 to 2-6 and 99 parts by mass of rapeseed oil were mixed to prepare a liquid oily feel enhancer. Except that a part of the oil added for the first time is replaced with the above-mentioned oily feel enhancer, the other ingredients are the same as the standard mayonnaise-like seasoning with the oil content of 10% by mass, and the ingredients are mixed at the ratio described in Table 9 to prepare The mayonnaise-like seasonings of Examples 3-11 to 3-16. The β-carotene-containing MCT of Comparative Example 2-1 was used instead of the above-mentioned oxidation-treated product as Comparative Example 3-11 with respect to Examples 3-11 to 3-16, and mayonnaise-like seasoning was prepared. In addition, as Comparative Example 3-12, the heated rapeseed oil of Comparative Example 2-2 was used instead of the above-mentioned oxidation-treated product to prepare a mayonnaise-like seasoning. The "carotenoid decomposition product content" in the mayonnaise seasoning in Table 9 corresponds to the "total content of carotenoids and their decomposition products after the step of decomposing carotenoids" in the present invention, which is converted into decomposition products The amount derived from the amount of carotenoids before the step of carotene.

[Table 9]

For each of the obtained mayonnaise-like seasonings, it was evaluated which oiliness corresponds to which of the above-mentioned standard mayonnaise-like seasonings. The sensory evaluation is carried out by 5 professional appraisers. After discussing and reaching a consensus, the oil content of the corresponding standard mayonnaise seasoning is determined. In addition, from the determined oil content of the standard mayonnaise seasoning, the enhancement magnification of the oily feeling was calculated. For example, a mayonnaise-like seasoning containing 1×10 ^-2 % by mass (0.01% by mass) of an oxidized product with an oil content of 10% by mass and a standard mayonnaise-like seasoning with an oil content of 40% by mass have the same greasy feel. In this case, this enhancement magnification is calculated as (40% by mass-(10% by mass-0.01% by mass))/0.01% by mass=3001. The results of Examples 3-1 to 3-6 and Comparative Examples 3-1 and 3-2 are shown in Table 10.

[Table 10]

As shown in Table 10, the mayonnaise-like seasoning of Comparative Example 3-1 has a greasy feel corresponding to the standard mayonnaise-like seasoning of 10% by mass of oil. On the other hand, the oily feel enhancer of the present invention is added The mayonnaise-like seasonings of Examples 3-1 to 3-6 were able to obtain an oily feel corresponding to the standard mayonnaise-like seasoning with an oil content of 40 to 60% by mass. In addition, the corresponding values of 3001 to 5001, which have higher enhancement magnifications, show that even if the oil content is low, the oily feeling can be sufficiently enhanced. On the other hand, the mayonnaise-like seasoning of Comparative Example 3-2 prepared with the oxidation-treated product of rapeseed oil of Comparative Example 1-2 can only obtain one of the standard mayonnaise-like seasonings corresponding to 20% by mass of oil. The oily feel, the enhancement ratio is 1001, and the oily feel is not enhanced to the case where the oily feel enhancer of the present invention is contained.

In addition, the results of Examples 3-11 to 3-16 and Comparative Examples 3-11 and 3-12 are shown in Table 11.

[Table 11]

As shown in Table 11, the mayonnaise-like seasonings of Comparative Examples 3-11 and 3-12 have a greasy feel corresponding to the standard mayonnaise-like seasoning of 20% by mass of oil. On the other hand, the present invention is added The mayonnaise-like seasonings of Examples 3-11 to 3-16 of the oily feel enhancer can obtain the oily feel of the standard mayonnaise-like seasoning corresponding to 30 to 50% by mass of oil. In addition, the corresponding enhancement ratios of 2001 to 4001, which are relatively high, indicate that even if the oil content is low, the oily feeling can be effectively enhanced.

(Examples 4-1 to 4-6, 4-14 to 4-16, Comparative Examples 4-1, 4-11)

In addition, each of the above-mentioned Examples 3-1 to 3-6 and Comparative Example 3-1, Examples 3-14 to 3-16 and Comparative Example 3-11 were mixed in a ratio of 1:99 in terms of mass ratio. A standard mayonnaise seasoning with a flavoring and an oil content of 10% by mass to prepare Examples 4-1 to 4-6 and Comparative Example 4-1, Examples 4-14 to 4-16 and Comparative Example 4 11 mayonnaise seasoning. For these mayonnaise-like seasonings, professional appraisers are also used to evaluate which oil in the standard mayonnaise-like seasoning has an oily feel, and calculate the enhancement ratio of the oily feel. The results of Examples 4-1 to 4-6 and Comparative Example 4-1 are shown in Table 12.

[Table 12]

As shown in Table 12, even when the content of the oxidized product is 1×10 ^-4 % by mass, the mayonnaise-like seasoning with the oil content of 10% by mass in Examples 4-1 to 4-6 can be obtained. The oily feel of the mayonnaise-like seasoning based on the 30% by mass of oil is compared with the mayonnaise-like seasoning of 10% by mass of the oil of Comparative Example 4-1 in which no oxidation treatment is added according to the calculation method of this example. Compared with, the oily feeling is increased by 200001 times.

In addition, the results of Examples 4-14 to 4-16 and Comparative Example 4-11 are shown in Table 13.

[Table 13]

As shown in Table 13, even if the content of the carotenoid decomposition treatment is ^10-9 % by mass, the mayonnaise-like seasoning with the oil content of 10% by mass in Examples 4-14 to 4-16 can be obtained corresponding to The grease feel of the standard mayonnaise seasoning with an oil content of 30% by mass, according to the calculation method of this example, is significantly greater than that of the mayonnaise seasoning of Comparative Examples 4-11 that does not contain carotenoid decomposition products地Enhanced.

[Production of powdery oily feel enhancer; Example 5-1, Comparative Example 5-1]

The oxidation-treated product of Example 1-4 was used, the raw materials described in Table 14 were mixed, and water was further added so that a total of 200 parts by mass was added, and then dried and powdered to obtain the powdery fat of Example 5-1 Sense enhancer. In addition, the raw material of the ratio described in Table 14 was used as a comparative example 5-1 with respect to Example 5-1 without adding an oxidation treatment product, and powdered fats and oils were obtained. The ratio of each raw material described in Table 14 is the ratio in the finished product, that is, in the powdered fat feel enhancer or powdered fat.

[Table 14]

More specifically, the oil phase was prepared by mixing palm kernel very hard oil, the oxidation-treated product of Examples 1-4, and sorbitan fatty acid esters and glycerin fatty acid esters as emulsifiers. The aqueous phase is mixed with water, acid casein and sodium hydroxide, and the acid casein and sodium hydroxide are neutralized to obtain an aqueous solution containing sodium caseinate. Corn syrup (based on the raw material The solid content was prepared so that the solid content was 47.5% by mass), and dipotassium hydrogen phosphate and trisodium citrate as pH adjusters were mixed with this aqueous solution to prepare. Then, the preparations of the oil phase and the water phase are combined and stirred together to obtain a mixture. A high-pressure emulsifier (product name "LAB-2000" (manufactured by APV)) is used to set the primary pressure to 500 bar and the secondary pressure The mixture was emulsified at 50 bar to obtain an O/W type emulsion. The obtained O/W emulsion was dried and powdered using a spray dryer (product name "B-290" (manufactured by Buchi Japan Co., Ltd.)) to obtain Example 5-1 with a fat content of 45% by mass A powdery type of grease enhancer. The powdered fat and oil of Comparative Example 5-1 was produced in the same manner as the grease feel enhancer of Example 5-1 except that no oxidation treatment was added.

[Sensory evaluation of soup; Examples 6-1, 6-11, Comparative Examples 6-1, 6-11]

The soups of Example 6-1 and Comparative Example 6-1 were obtained by mixing ingredients at the ratios described in Table 15.

[Table 15]

In more detail, first, all materials other than the powdered grease feel enhancer/powdered grease are placed in a stainless steel pan, and an IH heater (model "KZ-PH1" (manufactured by Matsushita Electric Industrial Co., Ltd.)) Heat and boil while stirring, and stop heating when 30 g of water evaporates. Next, the powdered oil and fat feel enhancer of Example 5-1 or the powdered fat and oil of Comparative Example 5-1 was added, and then sufficiently stirred to obtain soups of Example 6-1 and Comparative Example 6-1, respectively.

The soups of Examples 6-11 and Comparative Examples 6-11 were obtained by mixing the ingredients at the ratios described in Table 16 and using the same method as Example 6-1 and Comparative Example 6-1.

[Table 16]

Regarding the soups of Examples 6-1 and 6-11, sensory evaluation of the greasy feeling was performed by comparing with the soups of the corresponding Comparative Examples 6-1 and 6-11. This evaluation is performed by 4 persons in Example 6-1 and 3 professional reviewers in Example 6-11, according to the following scoring standards. The results are shown in Table 17.

+6: very strong

+5: quite strong

+4: strong

+3: relatively strong

+2: slightly stronger

+1: slightly stronger

0: equal

-1: slightly weaker

-2: weak

-3: very weak

[Table 17]

As shown in Table 17, compared with the soup of Comparative Example 6-1 with the addition of powdered fats and oils, the soup of Example 6-1 with the addition of the powdered fats and oils enhancer of Example 5-1 showed that the oily feeling has been enhanced. . In addition, the soup of Examples 6-11 to which the liquid oily feel enhancer of the carotenoid decomposition treatment product of Example 2-4 was added also showed an enhanced oily feel compared with the soup of Comparative Example 6-11. result.

[Sensory evaluation of curry paste; Examples 7-1 to 7-4, 7-11, Comparative Examples 7-1 to 7-4, 7-11]

The materials were mixed at the ratio described in Table 18 to obtain the curry pastes of Examples 7-1 to 7-4 and Comparative Examples 7-1 to 7-4.

[Table 18]

In addition, the materials were mixed at the ratio described in Table 19 to obtain curry pastes of Example 7-11 and Comparative Example 7-11.

[Table 19]

In more detail, a stainless steel beaker is prepared, water is added to the beaker, and an IH heater (model "KZ-PH1" (manufactured by Matsushita Electric Industrial Co., Ltd.)) is used to heat it until it boils. Then, stop heating and add curry cubes a little at a time, and mix with a wooden spoon until curry Until the block dissolves. After mixing the curry cubes, stir for 10 minutes while heating again. Then, the powdered oil and fat feel enhancer of Example 5-1 (Examples 7-1, 7-2) and the powdered oil of Comparative Example 5-1 (Comparative Examples 7-1, 7-2) were added at a predetermined concentration. ), a liquid fat feel enhancer containing the oxidation-treated product of Example 1-4 (Examples 7-3, 7-4), and the palm oil 1 of Comparative Example 1-1 (Comparative Examples 7-3, 7- 4). Liquid fat feel enhancer containing the carotenoid decomposition treatment product of Example 2-4 (Example 7-11) or the fat of Comparative Example 2-1 (Comparative Example 7-11), and then fully stirred And get the curry paste.

Regarding the obtained curry pastes of Examples 7-1 to 7-4 and Example 7-11, they were compared with the corresponding Comparative Examples 7-1 to 7-4 and Comparative Example 7-11. Sensory evaluation was performed for the sense of grease. The evaluation is carried out by 3 professional reviewers and following the scoring criteria described in the evaluation of the soup. The results are shown in Table 20.

[Table 20]

As shown in Table 20, the curry paste of Examples 7-1 to 7-4 and Example 7-11 to which the oily feel enhancer of the present invention was added, and the comparative examples 7-1 to 7- without the oily feel enhancer Compared with the curry paste of 4 or Comparative Examples 7-11, the oiliness has been enhanced.

[Sensory evaluation of chocolate; Examples 8-1, 8-2, 8-11 to 8-13, Comparative Example 8-1]

First, cut the milk chocolate ("NK Chocolate Hi Milk", manufactured by Nissin Chemical Co., Ltd.) with a kitchen knife, and put it in a bowl while mixing it with a rubber spoon while heating it over water to melt it. Then, weigh 0.5 g of the grease enhancer of Example 1-4 in another bowl, add 49.5 g of the melted chocolate and heat it with water, and mix it thoroughly with a rubber spoon to make a 1 mass% grease The enhancer of chocolate. Then add the chocolate with the fat-feel enhancer and the aforementioned melted milk chocolate in a separate bowl at the ratio shown in Table 21. After heating with water and mixing thoroughly with a rubber spoon, pour the mixture into The aluminum cups were solidified to obtain the chocolates of Examples 8-1 and 8-2. The above-mentioned milk chocolate was prepared as a control chocolate, and it was set as the comparative example 8-1 with respect to Examples 8-1 and 8-2.

[Table 21]

In addition, similar to the chocolates of Examples 8-1 and 8-2, the materials were mixed at the ratios described in Table 22 to obtain Examples 8-11 to 8-13 to which the oily feel enhancer of Example 2-4 was added. Chocolate.

[Table 22]

With regard to the obtained chocolates of Examples 8-1, 8-2 and Examples 8-11 to 8-13, sensory evaluation of the grease feeling was performed by comparison with Comparative Example 8-1. The evaluation is carried out by 3 professional reviewers and following the scoring criteria described in the evaluation of the soup. The results are shown in Table 23.

[Table 23]

As shown in Table 23, the chocolates of Examples 8-1, 8-2 and Examples 8-11 to 8-13 to which the fat-feel enhancer of the present invention was added, and Comparative Example 8-1 without the fat-feel enhancer Compared with the chocolate, the oily feel is enhanced, especially in Examples 8-2 and 8-13, the oily feel is greatly enhanced.

Claims (30)

An oil-feel enhancer for food, which is an oxidized product of palm oil and fat with a total content of α-carotene and β-carotene of 50 mass ppm to 2000 mass ppm as an effective ingredient. The oxide value is 3 or more and 250 or less. The fat-feel enhancer for food according to claim 1, wherein the content of the β-carotene is 20 mass ppm or more and 1500 mass ppm or less. The fat-feel enhancer for foods according to claim 1 or 2, wherein the palm oil and fat have an iodine value of 0 or more and 80 or less. The fat-feel enhancer for foods according to any one of claims 1 to 3, which contains the oxidation-treated product in an amount of 0.001% by mass to 100% by mass. The fat-feel enhancer for foods according to any one of claims 1 to 4, which is in powder form. An edible fat and oil composition containing the fat-feel enhancer for food according to any one of claims 1 to 5. A food containing the fat-feel enhancer for food according to any one of claims 1 to 5. The food according to claim 7, wherein the fat content is from 0.1% by mass to 85% by mass. The food according to claim 7 or 8, which is one selected from the group consisting of seasoning sauce, roux, sauce, soup and chocolate products. A method for enhancing the fat feeling of food, which is to add an oxidation treatment product to the aforementioned food, and the total content of the oxidation treatment product for α-carotene and β-carotene is 50 It is obtained by oxidizing palm oil with a mass ppm or more and 2000 mass ppm or less, and the peroxide value is 3 or more and 250 or less. The method for enhancing the oily feel of food according to claim 10, wherein the oxidation treatment product is added in an amount of 1×10 ⁻⁸ mass% or more and 10 mass% or less. A method for producing a fat-feel enhancer for foods, wherein the aforementioned fat-feel enhancer for foods uses an oxidation-treated product as an effective ingredient, The aforementioned manufacturing method includes: oxidizing palm oil and fat with a total content of α-carotene and β-carotene of 50 mass ppm to 2000 mass ppm in order to make the peroxide value 3 to 250 step. The method for producing an oil-feel enhancer for food according to claim 12, wherein the oxidation treatment step includes heating at a temperature of 50°C or more and 220°C or less for 0.1 hour or more and 240 hours or less. The method for producing an oil and fat feel enhancer for food according to claim 12 or 13, wherein the oxidation treatment step includes supplying oxygen to the palm oil and fat. The method for producing an oily feel enhancer for food according to any one of claims 12 to 14, wherein in the oxidation treatment step, the total content of α-carotene and β-carotene is reduced to 20 mass ppm or more Below 2000 ppm by mass. A method for manufacturing a food, comprising adding the fat-feel enhancer for food according to any one of claims 1 to 5 or the edible fat and oil composition according to claim 6 to the aforementioned food. An oil-feel enhancer for foods, which uses carotenoid decomposition products as effective ingredients. The fat-feel enhancer for food according to claim 17, wherein the carotenoid is selected from the group consisting of α-carotene, β-carotene, Retinol, Lutein, and Canchelin (Canthaxanthin), β-Cryptoxanthin (β-Cryptoxanthin), Bixin, Norbixin, Astaxanthin, Zeaxanthin, Fucoxanthin ), Violaxanthin, Lycopene, Crocin, Crocetin, and Capsanthin. The fat-feel enhancer for foods according to claim 17 or 18, which contains edible fats and oils having an iodine value of 0 to 140. The fat-feel enhancer for food according to claim 19, wherein the aforementioned edible fat is selected from the group consisting of medium-chain fatty acid triglycerides, coconut oil, very hard oil, rapeseed oil and palm oil One or more than two. An edible fat and oil composition containing the fat-feel enhancer for food according to any one of claims 17 to 20. A food containing the fat-feel enhancer for food according to any one of claims 17 to 20. The food according to claim 22, wherein the fat content is from 0.1% by mass to 85% by mass. The food according to claim 22 or 23, which is one selected from the group consisting of seasoning sauce, roux, sauce, soup and chocolate products. A method for enhancing the oiliness of foods, which comprises adding carotenoid decomposition products to the foods. A method for producing a fat-feel enhancer for foods, wherein the aforementioned fat-feel enhancer for foods uses carotenoid decomposition products as effective ingredients, The aforementioned manufacturing method includes the step of adding carotenoids to the edible fats and oils, and the step of decomposing the carotenoids in the aforementioned edible fats and oils. The method for producing an oily feel enhancer for foods according to claim 26, wherein the step of decomposing carotenoids includes heating at a temperature of 50°C or more and 220°C or less for 0.1 hour or more and 240 hours or less. The method for producing an oil-feel enhancer for food according to claim 26 or 27, wherein the step of decomposing carotenoids includes supplying oxygen to the edible oil and fat. A method for manufacturing a food, comprising adding the fat-feel enhancer for food according to any one of claims 17 to 20 or the edible fat and oil composition according to claim 21 to the aforementioned food. The method for manufacturing a food according to claim 29, which comprises: adding carotenoids to edible fats and oils, and decomposing the carotenoids in the edible fats and oils; Let the total content of carotenoids and their decomposition products after the step of decomposing carotenoids be converted into the amount of carotenoids before the step of decomposing carotenoids to be 1×10 ^-15 mass % Or more and 1.5% by mass or less, adding the oily feel enhancer for food or the edible oil and fat composition to the food.