TWI620510B - Sweet taste or milky taste accelerator - Google Patents

Abstract

The present invention provides a sweetness or milk flavor enhancer, by increasing the sweetness or milk flavor of the conditioning product, thereby reducing the amount of sweetness or milk flavor additives.

The solution to the sweetness or milk flavor enhancer of the present invention is to include partially oxidized hydrogenated fats and oils with a peroxide value of 25 to 300 as active ingredients. The trans-fatty acid content of partially oxidized hydrogenated oils and fats is preferably 5 to 75% by weight. In addition, the iodine value of partially oxidized hydrogenated oils and fats is preferably 35 to 135.

Description

Sweetness or milk flavor enhancer

The present invention relates to a sweetness or milk flavor enhancer, and more specifically relates to the above enhancer which can reduce the sweetness, milk flavor seasoning, etc. by strongly attracting the taste of sugar or milk fat coexisting in food Usage amount.

As dietary lives change and the risk of metabolic syndrome or diabetes increases, more and more low-calorie foods have been developed. High-calorie ingredients in foods are popularized by the use of foods with low-calorie ingredients, sugar-free artificial sweeteners, low-fat anti-processed dairy products, etc. due to the saccharides or milk fats in the ingredients themselves or in additives. In addition, the unique sweetness and milk flavor of natural sugars or milk fats, one of the main reasons is to improve the taste of food. Therefore, even while reducing the content of coexisting taste components, it is expected that a taste enhancer that strongly attracts taste will be developed.

As for how to recognize the taste sensations such as sweetness, bitterness, umami, etc. of the ingredients from human taste receptors, physiology research is still underway, and the development of compounds or discernible substances that can stimulate taste receptors is also underway. The identified compound is a taste enhancer that enhances the effect of taste components coexisting in food. For example, the sweetness enhancer and sweetness enhancement method of the food and beverage described in Patent Document 1 (Japanese Patent Laid-Open No. 2009-284859) are composed of long-chain polyunsaturated fatty acids and / or their esters. If it is described in Patent Document 1, it can be added Add to food to increase the sweetness of food and drink. In addition, the added milk flavor or enhancer described in Patent Document 2 (Japanese Patent Laid-Open No. 2010-158210) is composed of 12-Methyltridecanal. In addition, the added milk flavor or its enhancer described in Patent Document 3 (Japanese Patent Laid-Open No. 2003-000189) is characterized by including (Z) -6-Octenal active ingredient. According to the descriptions in Patent Document 2 and Patent Document 3, by adding this to food, a unique sweet and creamy fragrance can be given to the dairy product name.

The present inventors have carefully studied the above-mentioned problems and found that a certain proportion of partially oxidized hydrogenated fats and oils has the effect of increasing the sweetness or milk flavor of food ingredients or additives, and thus the invention has been invented. In other words, the present invention provides a sweet taste or milk flavor enhancer with partially oxidized hydrogenated fats and oils having a peroxide value of 25 to 300 as an active ingredient. In this specification, the so-called sweetness enhancer means a substance or composition that, when combined with sweet ingredients or sweeteners in food materials, will increase the recognition of the sweetness generated by taste receptors. The so-called "milk flavor" means the unique milky taste or creaminess of dairy products. The "enhancing agent" is hereinafter referred to as a sweetness or milk flavor enhancer, where the sweetness or milk flavor is simply referred to as "sweetness, etc."

For the above-mentioned enhancer, the content of trans-fatty acid in the partially oxidized hydrogenated fat is preferably 5 to 75% by weight.

The content of the C18: 2 trans isomer in all the constituent fatty acids of the partially oxidized and hydrogenated fats and oils of the above enhancer is preferably 5 to 60% by weight.

For the above-mentioned enhancer, the best iodine value of the partially oxidized hydrogenated grease is 35 ~ 135.

The above enhancer, which partially oxidized hydrogenated oil and fat preferably contains 0.003 ~ 10 weight%.

The aforementioned reinforcing agent is composed of, for example, powdered grease.

Powdered fats and oils are further obtained by stirring a mixture of partially oxidized hydrogenated fats and oils with a peroxide value of 25 to 300, edible fats and oils, emulsifiers, powdered base material and water, and obtained by drying the powder.

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

In addition, the oil and fat composition provided by the present invention contains the aforementioned reinforcing agent.

In addition, the food provided by the present invention is the food containing the aforementioned enhancer or prepared using the aforementioned enhancer.

In addition, the manufacturing method of the sweet taste or milk flavor enhancer provided by the present invention is to add a partially oxidized hydrogenated fat and oil having a peroxide value of 25 to 300 as an active ingredient.

In addition, the method for enhancing the sweetness or milk flavor of the conditioned food provided by the present invention is to add a sweetness or milk flavor enhancer containing partial oxidized hydrogenated fats and oils having a peroxide value of 25 to 300 as an effective ingredient to food And conditioning.

It is preferable to add 0.00002 to 200 times of partially oxidized hydrogenated fats and oils per sugar content of the above sweetness enhancer. Therefore, the method for enhancing the sweetness of conditioned foods provided by the present invention is to add a sweetness enhancer containing partial oxidized hydrogenated fats and oils with a peroxide value of 25 to 300 as an active ingredient to the food ingredients, and conditioned the partial oxidized hydrogenated fats The food content is 0.00002 ~ 200 times of each sugar content.

The food or processed food added with the enhancer of the present invention can increase the sweetness or milk flavor with additives such as food ingredients and sweeteners. Therefore, if the enhancer of the present invention is used in food During manufacturing, processing, or conditioning, the amount of added sweeteners and the like in the ingredients can be reduced to maintain the sweetness of the food. In addition, low-sweet ingredients such as sweetness can be effectively used. The enhancer of the present invention is expected to be used as an additive and used in, for example, low-calorie foods and dairy products.

Hereinafter, the first embodiment of the present invention will be described in detail. The enhancer of the present invention has an effective component of partially oxidized hydrogenated fats and oils (hereinafter referred to as "partially oxidized hydrogenated fats") whose peroxide value (called POV) is within a certain range. The peroxide value of oils and fats can be measured according to the method described in the Standard Oil Analysis Method 2.5.2.1-1996 of the Japan Oil Chemical Society.

The lower limit of the POV of the partially oxidized hydrogenated fat is 25 meq / kg, preferably 30 meq / kg, and the best is 80 meq / kg. If the POV is less than 25meq / kg, when a certain amount of food is added, it may be difficult to extract and strengthen the sweetness of the food or additives. Conversely, 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 300meq / kg, an unpleasant odor may be smelled due to the enhancer (hereinafter referred to as "malodor").

The partially hydrogenated fat as the main raw material of the partially oxidized hydrogenated fat usually contains linoleic acid or cis-trans isomers of linoleic acid or oleic acid from a few to several tens of weight% Constructor. During the hydrogenation reaction, the double bond of unsaturated fatty acid will be isomerized from cis type to trans type as trans, and trans fatty acid is a by-product. In addition, the position of the double bond is moved. Position isomers are also by-products.

Generally, the trans fatty acid content of the partially oxidized hydrogenated fat is 5 to 75% by weight, preferably 7 to 70% by weight, and most preferably 45 to 70% by weight. Add this part of hydrogen oxide by the following range The trans fatty acid content of the fat-reinforcing agent is usually 0.00015 to 7.5% by weight and preferably 0.005 to 3.3% by weight.

The so-called anti-isomer means that when gas-liquid chromatography is used to analyze the partially hydrogenated fat, the total of C18: 1, C18: 2 and C18: 3 isomers . The trans-fatty acid content of oils and fats is determined by gas-liquid chromatography based on the American Oil Chemical Society's official method (Ce1h-05).

The content of C18: 2 trans isomer in all the constituent fatty acids of the above partial oxidized hydrogenated fat is preferably 5 to 60% by weight, followed by 8 to 50% by weight, and then 15 to 45% by weight, most preferably It is 30 ~ 45% by weight. The so-called C18: 1 trans isomer system is equivalent to all peaks that occur between the peak of C18: 0 and the peak of the cis isomer of C18: 1 when using gas liquid chromatography to analyze the sample. Generic term for fatty acids. In addition, if the C18: 2 trans isomer is less than 5% by weight, a partial oxidized hydrogenated fat that enhances the sweetness of the food or the like cannot be obtained. Conversely, if the C18: 2 trans isomer content exceeds 60% by weight, it may be more difficult to manufacture.

The weight ratio of the C18: 1 trans isomer content to the C18: 2 trans isomer content in all the constituent fatty acids of the above partially oxidized hydrogenated fat is preferably in the range of 0.2 to 1.8. If it exceeds this range, the enhancer may sometimes produce a heating odor.

The iodine value (IV) of the partially oxidized hydrogenated fat is preferably 35 to 135 and the best is 70 to 130. If the IV is too low at 35, sometimes sufficient effects cannot be exerted. Conversely, if the IV is over 135, when a certain amount of food is added, it is sometimes difficult to extract and strengthen the sweetness of the food or additives. IV can be calculated by Wijs method in Japan Oil Chemistry Society. In addition, IV can also be obtained by a simple near infrared analysis method. Am. Oil Chem. Soc. Many related materials are also available in 76 (6) 693 ~ 9 (1999). In this embodiment, it is calculated by near infrared analysis Calculate the IV.

Partially oxidized hydrogenated fats can be obtained by a manufacturing method that includes the following two steps, that is, partial hydrogenation of fats and oils, until the content of C18: 2 trans isomers in all constituent fatty acids preferably reaches 5 ~ 60% by weight step, and the step of oxidizing the oil and fat until the peroxide value reaches 25 ~ 300meq / kg.

The order of partial hydrogenation treatment and oxidation treatment of oils and fats is not particularly limited. It is preferable to partially hydrogenate the oil and fat until the C18: 2 trans isomer content in all constituent fatty acids preferably reaches 5 to 60% by weight, and then perform oxidation treatment on the resulting partially hydrogenated fat until the peroxide value It reaches 25 ~ 300meq / kg.

Therefore, the best way to obtain the above partially oxidized hydrogenated fat is to partially hydrogenate the fat and oil, and then to oxidize the obtained partially hydrogenated fat. It is also possible to oxidize part of the hydrogenated fat after applying purification steps such as decolorization and deodorization according to the law.

Partially oxidized hydrogenated fats and raw oils and fats which are the main components of partially hydrogenated fats are not particularly limited if they are for edible purposes, but the best ones are edible vegetable fats and oils. Examples of edible vegetable oils include: linseed oil, soybean oil, palm oil, walnut oil, edible flax oil (Egoma oil), rapeseed oil (rapeseed) oil), corn oil, etc.

Among the constituent fatty acids of raw oils and fats, the content of α-linolenic acid is preferably more than 6% by weight, followed by more than 30% by weight, and most preferably more than 45% by weight. Not only can enhance the effect of the enhancer containing partial oxidized hydrogenated fat, but also slightly suppress the malodor of conditioning products. In addition, although there is no specific limit to the content of alpha-linolenic acid in the constituent fatty acids of raw oils and fats, the usual edible oils and fats will not exceed 70% by weight.

Oils with a high content of α-linolenic acid include linseed oil, sesame oil (Egoma oil), and walnut oil. Among them, especially linseed oil and linseed oil contain 50% by weight of α-linolenic acid, so it is best to include one or two of these in the raw oil.

Raw oils and fats can also be combined with one or more of the above oils and fats. These fats and oils which are subjected to transesterification, separation, etc. may even be a mixture thereof.

Partially hydrogenated fats can be produced by the hydrogenation reaction in a common method. For example, in the edible vegetable fats and oils of the raw oils and fats, a nickel catalyst of 0.01 to 0.3% by weight is added to the oil, and the hydrogenation reaction is performed 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 enhancers with strong sweetness, etc., the above raw oils and fats with a high content of α-linolenic acid can be used. For example, the selection conditions shown below: Preferably, the hydrogenation reaction is carried out with a nickel catalyst (catalyst addition amount 0.05-0.3% by weight), a reaction temperature of 170-210 ° C, and a hydrogen pressure of 0.01-0.2 MPa. The best one is to use a low-activity nickel catalyst for the catalyst (for example, the catalyst has been used more than once in the hydrogenation reaction or the product name is SO650 (manufactured by Sakai Chemical Industry Co., Ltd.)), and the amount of catalyst added is 0.1 ~ 0.3 Weight%, reaction temperature is 190 ~ 210 ℃, hydrogen pressure is 0.01 ~ 0.1MPa under the environment.

Generally speaking, the oxidation treatment is performed at a temperature of 50-200 ° C, preferably at 100-200 ° C, and most preferably at a temperature of 100-180 ° C. It is not necessary to inject air during heating, but it must be stirred at a certain speed (such as 50 ~ 350 rpm) while injecting a certain amount of air (such as 0.2 ~ 1.0L / min), which can be effectively oxidized to a short time The established peroxide price. The odor can also be prevented by short-term oxidation treatment. In addition, the peroxide value of the partially hydrogenated fat (refined) before oxidation treatment is usually 0.

Generally, crude oil can also be added to the reinforcing agent to dilute part of the oxidized hydrogenated grease. The crude oil is not particularly limited if it is edible fat. Examples of crude oil include: palm oil, palm kernel oil, palm stearin oil, coconut oil, corn oil, cotton seed oil, soybean oil, rapeseed oil ( rapeseed oil, rice oil, sunflower oil, safflower oil, cacao oil and other vegetable oils, lard and other animal oils. In addition, fats and oils such as the above-mentioned separated oil (the melting point of palm oil, the separated soft oil of palm oil, and the stearic oil of palm oil, etc.), processed transesterified oil, and the like can also be used. In addition, one or more of these edible fats and oils can be used.

Examples of crude oil include palm oil and palm kernel oil (Palm Kernel Oil, palm stearin oil, coconut oil, corn oil, cotton seed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil ), Cacao oil (cacao) and other vegetable oils, lard and other animal fats and oils. In addition, fats and oils such as the above-mentioned separated oil (the melting point of palm oil, the separated soft oil of palm oil, and the stearic oil of palm oil, etc.), processed transesterified oil, and the like can also be used. In addition, one or more of these edible fats and oils can be used.

The enhancer of the present invention can be used with additives widely used in edible oils and fats. Examples of the above additives include: Lecithin, Diacylglycerol, Glycerin fatty acid ester, Sorbitan fatty acid ester, Propylene glycol fatty acid ester), sucrose esters of fatty acids, polyglycerol fatty acid esters (Polyglycerol esters of fatty acids) and other emulsifiers. Powdered substrates such as carbohydrate, protein, peptide, etc. Casein, Casein sodium, Acid Casein casein) and other stabilizers. PH adjuster such as sodium hydroxide. Corn syrup, partial hydrogenation starch, glucose, fructose, maltose, sucrose, oligosaccharide, ribose, trehalose ( Trehalose), Isomaltose, Erythritol, Maltitol, Xylitol, Sorbitol, Aspartame, Sucralose Sweet taste; Milk flavor, Butter flavor, Cheese flavor, Yogurt flavor, Coffee flavor, Tea flavor, Cinnamon flavor (Cinnamon flavor), chamomile flavor (Chamomile flavor) and other spices. Spearmint oil (Spearmint oil), clove oil (Clove oil), peppermint oil (Peppermint oil) and other fragrance oils. From Acetaldehyde, Benzaldehyde, Butyraldehyde, Citral, Neral, Decanal, Ethyl vanillin, vanillin ( A fragrance composed of aldehydes such as Vanillin, Butyraldehyde, and Hexanal. Spices; Tocopherol (Tocopherol), Vitamin C Palmitate (Vitamin C Palmitate), Lignan (Lignan), Oryzanol (Oryzanol) and other antioxidants. Anti-foaming agent such as silicone. Coenzyme Q (Coenzyme Q) and other physiologically active substances.

The content of the partially 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, and most preferably 0.05 to 5% by weight.

The fat portion (the sum of partial oxidized hydrogenated fat and 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 enhancer of the present invention can be liquid, latex (water in oil (W / O) or oil in water (O / W), solid (powder, granule, flake, block, etc.). The reinforcing agent of the present invention is preferably composed of powdered grease.

The particle diameter of the above powder or granules is usually 0.3 to 3 mm, preferably 0.5 to 2 m. In addition, the thickness of the sheet is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.

The diameter (median diameter) of the fat globules of the powdered oil and 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 liquid or solid fats and oils can be partially oxidized hydrogenated fat obtained by mixing together appropriate crude oil and additives. It can be adjusted to liquid or solid state by selecting crude oil.

The reinforcing agent composed of latex is obtained by agitating a mixture of partially oxidized hydrogenated fat, edible fat (crude oil), emulsifier, other additives and water with an emulsifying machine. Usually the fat part of latex is 10 ~ 90% by weight.

The ingredient is a powder or granular fat enhancer, which can be further mixed with a mixture of partially oxidized hydrogenated fat, edible fat (crude oil), emulsifier, powdered base material and water, and then dried and powdered. Get it. For example, there are spray drying and freeze crushing of latex.

In addition, the food provided by the present invention is a food containing an enhancer (hereinafter referred to as a conditioned food) or a food conditioned using the aforementioned enhancer (hereinafter referred to as a processed food).

Specific examples of the above processed foods include: Flour mix (Tempura flour, Fried flour), Okonomiyaki flour, and Korean pancake flour (Jijimi flour) ), Cake mix (Baking mixes), muffin mix (Pancake mixes), Donut mixes, Powdered milk, Whey powder, etc.), Roux (Curry), Stew, Stew, Beef (Hashed beef), Instant food (Instant noodles), Instant soup, Instant miso soup, Instant coffee, Instant coffee Cocoa (Instant cocoa, etc.), vacuum food (Retort pouch) (Curry (Curry), stew sauce (Stew), pasta sauces (Pasta sauces), vacuum instant soup (Soup), etc.), refrigerated, frozen food (Donut, French fries, Fried chicken, Korokke, Menchi-katsu, Tonkatsu, Fried fish, Fried squid, Onion rings, Gratin, Pizza, Fried rice, Pilaf, Udon, Ramen , Buns (Pork buns), dumplings (Dumpling, etc.), processed meat product names (Ham), bacon (Bacon), sausage (Sausage), hamburger (Hamburger), char siu (Char siu), transfer Seasoned meat, Roast beef, Steak, etc., processed aquatic products (Fish sausage, Kamaboko, Mentaiko, Scallion tuna) , Salted fish (Shiokara), shrimp paste (Shrimp paste, etc.), seasonings (Miso), sauce (Sauce), tomato sauce (Tomato sauce), fresh soy sauce (Seasoning sauce), mayonnaise (Mayonnaise), (Dressing), Vinegar, Oil sauce, Chinese food sauce, Chicken stock cube, Broth, Pot soup, etc.) , Pastry, bread (Potato chip), chocolate, cookie, cake, cake, pie, biscuit, cracker, fudge ( Gummy), Chewing gum, Nougat, Toffee, Caramel, Candy, Bread, Danish bread, etc.), pastry ingredients (chocolate spread), chocolate coating, almond pudding mix, pudding mix, jelly mix Dessert mix, etc.), dairy product name (Milk), Yogurt, Butter, Cream, Processed cheese, Cheese Etc.), milk substitutes (Margarine, Shortening, Fat spread), Creaming powder, Coffee cream, Whip cream Etc.), cold desserts (Ice cream, Jelly, Pudding), etc.

The above-mentioned processed foods can be manufactured by a general method and in combination with food materials or their types in addition to the reinforcing agent of the present invention.

The reinforcing agent can be added, for example, in the ingredients or on the surface, in the batter liquid, in the egg batter, in the salt pickling liquid, in the seasoning pickling liquid, etc. In addition, enhancers can be added to frying oil or cooking oil.

Additives added to the food processing enhancer, usually the content of partially oxidized hydrogenated fat is 0.003 ~ 10% by weight, preferably 0.0008 ~ 5% by weight, the best is 0.008 ~ 3% by weight, particularly preferably 0.008 ~ 1 weight%.

The above-mentioned processed foods, except for adding the reinforcing agent of the present invention, can be manufactured by ordinary methods without using materials or special conditions.

Specific examples of the above-mentioned conditioned foods include side dishes, fried foods, non-fried foods, dairy products, refreshing beverages, cakes, etc. obtained by conditioning the processed foods.

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

【Example】

Hereinafter, the present invention will be described in further detail based on examples. In addition, the following embodiments do not limit the present invention.

【Modulation example 1 ~ 12】

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

1. Prepare raw oils and fats Prepare the following three raw oils and fats.

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

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

Palm oil: Japan J-OIL-MILLS Co., Ltd., iodine value is 52.9 and α-linolenic acid content is 0%.

2. Partial hydrogenation The above-mentioned raw oils and fats are treated with partial hydrogenation using the following conditions to achieve the desired iodine value.

Catalyst name SO-650 (Ni content is 14% by weight, Sakai Chemical Industry Co., Ltd.)

Catalyst addition amount 0.13%

Reaction temperature 200 ℃

Hydrogen pressure 0.05MPa

Stirring speed 700 rpm

3. Partial oxidation hydrogenation treatment

Use the following steps to oxidize the partially hydrogenated fat obtained in 2) above. First, place 250g of partially hydrogenated grease in a 500mL stainless steel beaker and then immerse this in an oil bath with an oil temperature of 110 ° C. While injecting air, heat and stir to force oxidation until the desired peroxide value shown in Table 1 is reached.

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

4. Composition analysis Use the following steps to analyze each grease. 4.1 Iodine value

Using a near-infrared analyzer (product name: near-infrared analyzer, model: Model5000, manufactured by Japan NIRECO Co., Ltd.), the iodine value of the fats and oils obtained in 1 to 3 was measured. The results are shown in Table 1.

4.2 Peroxide price

The above-mentioned peroxide price is measured in accordance with the method described in the "Nippon Oil Chemical Society Standard Oil Analysis Method 2.5.2.1-1996". The results are shown in Table 1.

4.3 Trans fatty acid content

After the fatty acid methyl ester (fatty acid methyl ester) is subjected to the above-mentioned fat by the boron trifluoride methanol method, the fatty acid composition is analyzed by gas chromatography (GC) method. The following are the GC measurement conditions

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

‧Cylinder SP-2560 (100m × 0.25mm × 0.2μm) (made by SUPELCO)

‧Inlet temperature 250 ℃

‧Carrier gas Helium (29.1ml / min)

‧Split ratio 25: 1

‧Cylinder temperature 180 ℃ 55min → (8 ℃ / min) → 220 ℃ 50min

‧Detector Flame Ionization Detector (Flame Ionization Detector) 260 ℃

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

Trans fatty acids: peak numbers 1 to 7, 13 to 27 and 30 to 33 shown in Figure 5 fatty acids C18: 1 trans isomer (t18: 1): peak shown in Figure 5 Fatty acids C18: 2 trans isomers shown in numbers 1-7 (t18: 2): Fatty acids shown in peak numbers 13 to 27 shown in Figure 5

In the following examples, unless otherwise specified, the partial oxidation hydrogenated linseed oil system uses an IV of 113.

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

Corn cream soup sold on the market (product name: Cup soup cone cream Ajinomoto Co., Ltd., the sugar content (%) when prepared according to the product name conditioning method is 9.1%) is added (0.0011 times per sugar) table 2 0.01% by weight of raw oils and fats (oils and fats different from IV and POV). The sweetness, milky flavor and malodor of corn cream soup without trial preparations were evaluated on the following criteria. Table 2 shows the results of functional evaluation of conditioning products. In addition, the sugar content (%) was measured using the "Pocket sugar content meter PAL-J" manufactured by Atago as the BRIX value, and was measured under the same conditions as below. In addition, the value of the added sugar when matching with sugar, etc., is approximately equal to the above sugar value. In addition, for each sugar content of the food material, the addition amount (multiplier) of the partially oxidized hydrogenated fat and oil is the value obtained by dividing the added amount (%) of the partially oxidized hydrogenated fat and oil of the food material by the sugar content (%).

The evaluation criteria for various tastes are shown below.

<Sweetness>

4. Compared with the control, it feels very strong

3. Compared with the control, there is a strong feeling

2. Compared with the control, there is a slightly stronger feeling

1‧Equal to control or feel weaker than control

<Milk flavor>

4. Compared with the control, it feels very strong

3. Compared with the control, there is a strong feeling

2. Compared with the control, there is a slightly strong feeling

1‧Equal to control or feel weaker than control

<Smelly>

4. No feeling at all

3. A little feeling

2. Feel a little

1‧ Strong feeling

In Table 2, the sweetness and milk flavor of the conditioned foods using oxidized soybean oil (Comparative Example 1) or partially hydrogenated soybean oil (Comparative Example 2) are the same or slightly stronger than those prepared using the control soybean oil degree. In addition, use partially oxidized hydrogenated fat conditioning products (implementation The sweetness and milky flavor of Example 1) increased significantly compared to partial oxidation. Even if it is changed from soybean oil (Example 1) to linseed oil (Example 2), the raw material oil and fat of partially oxidized hydrogenated fat can obtain the same effect. Therefore, the enhancer of the present invention can have a sweet taste and / or milk flavor enhancement effect without relying on the properties of the raw oil and fat itself.

[Examples 3 to 5] (Change of POV)

In Example 2, except that the partially oxidized hydrogenated linseed oils with different POV values described in Table 3 were used, the same procedure as in Example 2 was used to prepare and evaluate conditioning products. The results are shown in Table 3.

It can be seen from Table 3 above that the enhancer of the present invention has a POV of partially oxidized hydrogenated grease in the range of 30 to 280. If it is above POV120, it will show strong sweetness and milk flavor in food. In addition, if POV 280 or more, some malodor is generated in food.

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

In Example 4, except that the addition amount of partially hydrogenated linseed oil was changed to the amount shown in Table 4, the other procedures were evaluated in the same manner as in Example 4. The results are shown in Table 4.

It can be seen from Table 4 that the content of the reinforcing agent (partially oxidized 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 part of the oxidized hydrogenated fat per sugar content of the ingredients, the sweet taste enhancement effect can be obtained and the effect is more remarkable and 0.001 times.

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

In Example 1, except that the added fats and oils were changed to different fats and oils with different IV and trans fatty acid contents as shown in Table 5, all other preparations were prepared and evaluated in the same procedure as in Example 1. The results are shown in Table 5.

As can be seen from Table 5 above, the enhancer of the present invention has an effect when the trans fatty acid content of the partially oxidized hydrogenated fat is 7.3% by weight. If the trans fatty acid content is 57% by weight or more, the reinforcing effect is high, and when the t18: 2 content is 37.2% by weight or more, the effect is particularly good.

[Examples 16 to 17] <Granulated Water>

Sugar was dissolved into 10% by weight of water (glucose water), and 0.005% by weight of fats and oils (0.0005 times per sugar) described in Table 6 was added to sugar water and evaluated. The results are shown in Table 6.

As can be seen from Table 6 above, even if sugar water is added to the oxidized soybean oil, the sweet taste enhancing effect cannot be obtained. In addition, partially oxidized hydrogenated fats and oils do not need to use hydrogenated fats Can enhance the sweetness effect. In addition, the partially oxidized hydrogenated fat itself does not have milk flavor.

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

Foaming fresh cream (product name: Sujahta Whip (for vegetable fats)) manufactured by Japan MEIRAKU Co., Ltd., which is sold on the general market, is added with refined white sugar (caster sugar) and is prepared by a general method. Cream (addition sugar content: 10% by weight, specific gravity: 3.9 g / ml, product temperature: 9.3 ° C.) was added with fats and oils as described in Table 7 and evaluated. The results are shown in Table 7.

It can be seen from Table 7 above that when vegetable fat of 0.01% by weight or more of the reinforcing agent of the present invention composed of partially oxidized hydrogenated fat is used for foaming fresh cream, a significant enhancement effect can be obtained compared to the control soybean oil. In addition, the enhancer adds at least 0.001 ~ 0.1 times of partially oxidized hydrogenated linseed oil per sugar content to obtain a sweet taste enhancing effect.

[Examples 22 to 25] <dairy foaming fresh cream>

Add the refined white sugar to the fresh cream (name: carefully selected Hokkaido pure fresh cream (dairy products), manufactured by Japan Taka Dairy Co., Ltd.) sold on the general market, and add the foamed fresh cream prepared by the general method ( Sugars added: 20% by weight, specific gravity: 4.7 g / ml, product temperature: 6.4 ° C.), fats and oils as described in Table 8 were added and evaluated. The results are shown in Table 8.

It can be seen from Table 8 above that the addition of the foamed fresh cream of 0.01% by weight or more of the reinforcing agent of the present invention composed of partially oxidized hydrogenated fat can obtain a significant enhancement effect compared to the control soybean oil. In addition, the enhancer uses a partial oxidized hydrogenated fat added at least 0.0005 to 0.05 times per sugar to obtain a sweet taste enhancing effect. Furthermore, compared with the results in Table 7, the reinforcing agent of the present invention can obtain a good reinforcing effect without using vegetable fats or dairy products and without adding sugar content.

[Example 26] <Miso>

The miso sold in the general market (name: miso soup mixed with MARUKOME, made by MARUKOME Corporation, Japan, sugar content 41.9%) 20g and 0.2g of fat (0.0002 times per sugar content) or 0.2g of rapeseed Oil, of which 0.2 g of fat is dissolved in rapeseed oil by dissolving 1% by weight of partially hydrogenated linseed oil (POV is 170), and then tasted to evaluate sweetness and saltiness. The results are shown in Table 9.

<Salty>

4. Compared with the control, it feels very strong

3. Compared with the control, there is a strong feeling

2. Compared with the control, there is a slightly strong feeling

1‧Equal to control or feel weaker than control

As can be seen from Table 9 above, the sweet and salty taste of the miso added with the enhancer of the present invention can obtain a significant enhancement effect compared to the rapeseed oil of the control.

[Example 27] <Ketchup>

On 20g of tomato paste (product name: pizza sauce of ripe tomatoes, Japan KOGOME Co., Ltd., sugar content 17.2%), add 0.2g of fat (0.0006 times per sugar) or 0.2g of vegetables For the sweetness of tomato paste obtained from seed oil, 0.2 g of oil and fat was evaluated by dissolving 1% by weight of partially hydrogenated linseed oil (POV of 170) in rapeseed oil. The results are shown in Table 10.

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

[Example 28] <Citrus Sauce>

20g of citrus jam (product name: Ponzu Vinegar, Japan MIZKAN Co., Ltd., sugar content 25.9%) sold on the general market, add 0.2g of fat (add 0.0004 times per sugar content) or 0.2g of rapeseed oil, of which 0.2 g fat is a part of hydrogenated linseed oil (POV is 170) dissolved in rapeseed oil by 1% by weight, and then the sweetness of citrus sauce is evaluated. The results are shown in Table 11.

As can be seen from Table 11 above, the sweetness of the citrus jam added with the enhancer of the present invention, Compared with the control rapeseed oil, a significant enhancement effect can be obtained. In addition, the citrus jam with added enhancer has no sharp acidity and has a rounded mouthfeel.

[Example 29] <Curry Sauce>

14g of curry sauce (name: Golden Curry, manufactured by Japan S & B Food Co., Ltd.) sold on the general market, add 2.2g of fat or 2.2g of rapeseed oil, 2.2g of which is dissolved in rapeseed oil 1% by weight of partially hydrogenated flaxseed oil (POV is 170), and then curry (sugar content (%): 9.0%) melted with 200 g of hot boiling water and evaluate the sweetness of this curry (add 0.001 times per sugar content). The results are shown in Table 12.

It can be seen from Table 12 above that the sweetness of the curry sauce added with the enhancer of the present invention can obtain a significant enhancement effect compared to the rapeseed oil of the control.

[Example 30] <Donut>

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

Evaluation of using palm oil at 180 ° C to fry the doughnuts above for 1 minute 40 Cake doughnut in seconds. The results are shown in Table 14.

As can be seen from Table 14 above, the sweetness and Milk flavor, compared to the control rapeseed oil, can obtain a significant enhancement effect.

In addition, among the fried doughnuts, the chocolate-covered doughnuts Make an evaluation. The results are shown in Table 15. The standard of chocolate flavor is as follows.

<Chocolate flavor>

4. Compared with the control, it feels very strong

3. Compared with the control, there is a strong feeling

2. Compared with the control, there is a slightly strong feeling

1‧Equal to control or feel weaker than control

As can be seen from Table 15 above, the chocolate-coated doughnuts added with the enhancer of the present invention, in addition to the sweetness and milk flavor, the chocolate flavor is also a significant enhancement effect.

[Example 32] <Perfume Oil>

To 100g of spice oil (product name: SavorUP cream flavor oil, Japan J-OIL-MILLS Co., Ltd.) sold in the general market, add 0.3g of partially hydrogenated linseed oil (POV is 170) or 0.3g The rapeseed oil, that is, each can obtain spice oil. In the egg liquid mixed with 100 g of whole eggs, 15 g of milk and 0.5 g of table salt, 3% by weight of the above spice oil is added and mixed evenly to obtain a scrambled egg dough (sugar content 3.8.%). 5g of rapeseed oil was used as a base oil and scrambled eggs were prepared by a general method and tried. Table 16 shows the evaluation results of the obtained fragrance oil.

As can be seen from Table 16 above, the fragrance oil to which the enhancer of the present invention has been added has a significant enhancement effect in sweetness and milk flavor compared to the control rapeseed oil. In addition, the increase in milk flavor Strong effects can also obtain spices.

[Examples 33 to 36] <Cream>

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

It can be seen from Table 17 above that the fats and oils to which the enhancer of the present invention has been added have a significant enhancement effect in sweetness and milk flavor compared to the control. Furthermore, if a part of oxidized hydrogenated linseed oil is added, the same flavor (sweetness, milk flavor and saltiness) can be obtained even if the amount of cream is reduced by 1/4. In addition, from the comparison between Example 33 and the control, even if the amount of partial oxidized hydrogenated fat added per sugar degree is 100 times, the effect can be obtained.

In addition, the bread on the market (product name: super-cooked cut 8 slices, made by Shimashima Bread Co., Ltd.) was cut into 1/4 and each was coated with 1 ml of the fat and oil described in Table 17, and then the flavor was evaluated in the same way, namely The same results as described in Table 17 can be obtained. Therefore, even if the fat and oil to which the enhancer of the present invention has been added is coated on bread, its sweetness and milk flavor can obtain a significant enhancement effect compared with the control. Furthermore, if a part of oxidized hydrogenated flaxseed oil is added, even if the amount of cream is reduced by 1/4 Obtain the same flavor (sweet, milky and salty).

[Example 37] <Fried Vegetable Cream>

Dissolve 100g of tempura powder (name: deep-fried crispy Nissin tempura powder, Nissin Flour Co., Ltd.) sold in the market in 150g of cold water to obtain tempura cream. Cut 112g of onion, 32g of carrot and 16g of Wandou into 5cm in length and 3cm in width and sprinkle with flour, then sprinkle 250g of the fried vegetable seeds with 90g of the above tempura powder, add 2.5g of fat or 2.5 each g of rapeseed oil, of which 2.5 g of fat is dissolved in rapeseed oil with 1% by weight of partially hydrogenated linseed oil (POV is 170), fried by tempura oil by a common method, and made into frying Vegetables (vegetable sugar content 7.8%) and try them. The results are shown in Table 18.

It can be seen from Table 18 above that the fried vegetables added with the enhancer of the present invention to tempura cream can obtain a significant enhancement effect in sweetness compared with the control group.

[Examples 38 to 40] <Margarine>

In the composition shown in Table 19 and in the oil phase held at about 60 ° C, the water phase was stirred and placed while being pre-emulsified, then passed through a scraper-type heat exchanger (votator) and kneaded After cooling, the table-style margarine can be prepared. In 99g table format margarine, add part of 1g of rapeseed oil or oil shown in Table 20 and replace with partially hydrogenated flaxseed oil. Table 20 shows the evaluation results of each flavor (sweetness, milk flavor, and malodor).

From the above Table 20, it can be seen that the sweetness and milk flavor of margarine added with more than 0.025% of the enhancer of the present invention can obtain a significant enhancement effect compared to the control rapeseed oil. Especially by adding more than 0.05% by weight of enhancer, it can improve the enhancement effect of sweet taste and milk flavor.

[Examples 41 to 43] <Bread>

The fats and oils shown in Table 22 were added to the fats and oils (palm oil: palmitoleic acid (IV67) = 7: 3) to prepare oils and fats for experiment. The toast bread was prepared by mixing the ingredients shown in Table 21 with the ordinary method and mixing with the bread ingredients. The flavor after one day of baking (sweetness, milk flavor, malodor) was evaluated. The evaluation results are shown in Table 22.

From the above results, it can be seen that by using the enhancer of the present invention as a partial oxidized hydrogenated fat and adding 0.042% by weight or more to the dough material of the bread, the sweetness and milk flavor of the bread can be enhanced.

[Examples 44 to 46] <biscuits>

The fats and oils shown in Table 24 were added to the fats and oils (palm oil: palmitoleic acid (IV67) = 7: 3) and the oils and fats for experiment were prepared. According to Table 23, the biscuit dough material was prepared with the experimental grease. After the ice box is formed, the flavor (sweetness, milk flavor, malodor) after one day of baking is evaluated by a common method. The evaluation results are shown in Table 24.

From the above results, it can be seen that by using the enhancer of the present invention as a partial oxidized hydrogenated fat and blending it with a cookie dough material of more than 0.06% by weight, the sweetness and milk flavor of the cookies can be enhanced.

[Examples 47 to 49] <chocolate>

Cocoa butter (product name: Cocoa butter 201, Meiji Co., Ltd. Japan) is the amount of partial oxidized hydrogenated fat in the chocolate shown in Table 26 by adding part of the cocoa butter. The chocolate dough was prepared with the amounts shown in Table 25. Using the slabtempering method (preparation method: fat dissolution, mixing, fine grinding, refining, temperature adjustment, and molding), a square plate-shaped chocolate (milk chocolate) is made from the dough material and fired at 17 ° C for 10 days. Finally evaluate the cooked chocolate. The evaluation results are shown in Table 26.

From the above results, it can be seen that the sweetener and milk flavor of chocolate can be enhanced by using the enhancer of the present invention as a partial oxidized hydrogenated fat and mixing with 0.05% by weight or more in a chocolate dough.

[Example 50] <Stew Seasoning>

1. Preparation of powdered fats and oils The composition of powdered fats and oils obtained by using the ratio of Preparation Example 13 shown in Table 27 and partially hydrogenated linseed oil (POV of 120). The oil content of this composition is 45% by weight. The oil content of this composition is 45% by weight, 50 parts by weight of water is added, and O / W latex is obtained by stirring. Furthermore, the obtained latex was spray dried (product name: B-290, manufactured by BUCHI Corporation, Japan) and Powder grease obtained by drying powder. The prepared powdered grease has an oil content of 45% and a particle diameter of 1 μm. In addition, as shown in Preparation Example 14, powder oil and fat prepared without the addition of partially hydrogenated linseed oil (POV of 120) was prepared by the same procedure as Preparation Example 13 (oil content: 45%, particle diameter: 1 μm).

2. Evaluation of powdered oil and fat Pour 442.5g of water into a domestic pot and bring it to a boil with fire. After turning off the fire, 57.5 g of stew seasoning (granular) (name: stew seasoning <cream>, manufactured by House Food Co., Ltd.) commercially available was added and mixed uniformly. Stew seasoning can be prepared by heating on low heat for 2 minutes. The amount of powdered fat and oil shown in Table 28 was weighed in a container in advance, and then 100 g of stew and 5.6% sugar were added. Stir until dissolved. The evaluation results of the stew obtained are shown in Table 28.

※ For the addition of 100g stew seasoning

From the above results, it can be seen that the The agent is used as a partial oxidized hydrogenated fat and is added with 0.01 weight of stew seasoning to enhance the sweetness and milk flavor of stew seasoning.

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

On 11.3g of soup stock (name: Knorr (registered trademark) cup soup, corn thick soup, manufactured by Japan Knorr Food Co., Ltd., sugar content 7.8%) on the market, put 88.7g of hot water and stir evenly. In addition, powder fats and oils were added, and the amount of addition was as shown in Table 29 and was stirred uniformly. The evaluation results of the dissolved soup are shown in Table 29.

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

On 13g of soup stock (name: knorr (registered trademark) cup soup cold, corn thick soup, manufactured by Japan Knorr Food Co., Ltd.) on the market, 87g of milk was added and stirred evenly. In addition, powder fats and oils were added, and the addition amount was as shown in Table 30 and it stirred uniformly. Table 30 shows the evaluation results of the dissolved soup.

※ For the amount of soup 100g

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

[Examples 55 to 56] <Cocoa Asia>

On the market, 16.7g of instant cocoa powder (product name: MILKCOCOA, manufactured by Morinaga Co., Ltd., Japan, sugar content 14.6%), put 83.3g of hot water and stir evenly. In addition, powdered fats and oils are added, and the amount of addition is shown in Table 31. Table 31 shows the evaluation results of cocoa evenly stirred.

※ For 100g of cocoa powder

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

[Examples 57 to 58] <Pancake>

Add 16.7g of whole eggs and 33.3g of milk to the bowl and mix well. Add 50.0g of pancake mix (product name: hotcake mix, made by Morinaga Fruit Co., Ltd., Japan, 34..2% sugar) sold on the market. Furthermore, add the amount of powdered fat and oil as shown in Table 32 and stir evenly To make pancake dough. Pancakes obtained by testing pancake dough with a hot iron plate heated at 160 ° C. The evaluation results are shown in Table 32.

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

[Examples 59-60] <Donut>

Put 21.7g of whole egg, 4.4g of sugar, 8.7g of dissolved cream and 65.2g of pancake mixture (made by Morinaga Fruit Co., Ltd.) on the market and add 65.2g of powdered fat in the amount in the bowl. Stir it evenly to make a doughnut dough. Use the dough bar to stretch the doughnut dough to a thickness of 10mm. The dough was modeled and then fried in oil at 180 ° C. The evaluation results of the doughnuts obtained are shown in Table 33.

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

[Examples 61 to 63] <pudding>

Put a mixture of pudding (product name: pudding L, House Food Co., Ltd., sugar content 24.2%) 11.1 g in the pot, 88.9 g of milk and the amount of powdered fat shown in Table 34. Stir while heating on medium heat, if it boils, turn off the low heat and cook for about 1 minute. Pour into the container and put in the refrigerator to refrigerate to complete the pudding production. The evaluation results of pudding are shown in Table 34.

From the above results, it can be seen that by using the enhancer of the present invention as a partial oxidized hydrogenated fat and adding 0.003% by weight or more to the pudding, the sweetness and milk flavor of Buding can be enhanced.

[Examples 64 to 66] <Foaming Fresh Cream>

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

From the above results, it can be seen that by using the enhancer of the present invention as a partial oxidized hydrogenated fat and adding 0.003% by weight or more to the foamed fresh cream, the sweetness and milk flavor of the foamed fresh cream can be enhanced. After refrigerated storage for 24 hours, the slightly degraded sweetness enhancement effect and milk flavor enhancement effect can still be maintained.

[Examples 67 to 68] <Almond Tofu>

Put almond tofu mixture (product name: Chen Jinyi Almond Tofu, manufactured by Japan Kyoritsu Food Co., Ltd., sugar 18.3%) into the pot 15.1g, hot water 28.3g and the amount of powdered fat and oil shown in Table 36 and stir for 1 minute 30 second. Put 56.6g of milk in the mixture and stir. Pour the almond tofu into the container and refrigerate it. The evaluation results are shown in Table 36.

From the above results, it can be seen that by using the enhancer of the present invention as a partial oxidized hydrogenated fat and adding 0.01% by weight or more to almond tofu, the sweetness and milky flavor of almond tofu can be enhanced.

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

Inject hot water 98.62 and stir evenly the instant coffee (name: Blendy, AJINOMOTO GENERAL FOODS.INC, sugar content 1.5%) sold in the market at 1.38g and the powdered fat and oil in the amount shown in Table 37 to complete the coffee. The coffee evaluation results are shown in Table 36.

From the above results, it can be seen that the sweetener and milk flavor of coffee can be enhanced by using the enhancer of the present invention as a partial oxidized hydrogenated fat and blending it with instant coffee at 0.005% by weight or more.

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

Inject hot water 98.62 and stir evenly the instant coffee (name: Blendy, AJINOMOTO GENERAL FOODS. INC, sugar content 1.5%) 1.35g, commercially available emulsion powder (Creaming Powder) (name: MARIM, HALF, AJINOMOTO GENERAL FOODS. INC, sugar content 2.4%) 2.03g and Table 38 A certain amount of powdered fat is used to complete the coffee. The coffee evaluation results are shown in Table 38.

From the above results, it can be seen that by using the partial oxidized hydrogenated fat of the present invention as an enhancer and combining it with instant coffee at 0.005% by weight or more, the sweetness and milk flavor of the coffee can be enhanced.

[Example 73] <Creaming Powder (ICP)>

1. Preparation of emulsified powder (ICP) The composition for emulsified powder containing a partially hydrogenated linseed oil (POV of 120) can be obtained using the ratio shown in Preparation Example 15 in Table 39. The oil content of this composition is 45% by weight. To 50% by weight of such a composition, 50% by weight of water is added and O / W latex can be obtained by stirring. In addition, the obtained latex was obtained by spray drying (product name: B-290, manufactured by BUCHI Corporation, Japan) and by drying the powder. The prepared ICP has an oil content of 20% and a particle diameter of 0.5 μm. In addition, as shown in Preparation Example 15, an ICP prepared by the same procedure as Preparation Example 16 (oil content 20%, particle diameter 0.5 μm) without the addition of partially hydrogenated linseed oil (POV 120).

2. Evaluation of ICP After eating the ICP of Modulation Example 15 or 16, as shown in Table 40, compared with the ICP of Modulation Example 15 or the ICP of Modulation Example 16, the sweetness and milk flavor can be increased.

According to the above, it is only a preferred embodiment of the present invention, but the scope of the rights claimed by the present invention is not limited to this, according to the technical content disclosed by the present invention, anyone who is familiar with this art can easily The equivalent changes considered should fall within the protection scope of the present invention.

Claims (12)

A sweet taste or milk flavor enhancer, which contains partially oxidized hydrogenated fats and oils with a peroxide value of 25 to 300 as an active ingredient, wherein the content of C18: 2 trans-type isomers in all constituent fatty acids of the partially oxidized hydrogenated fats and oils is 5 ~ 60% by weight. The sweetness or milk flavor enhancer according to claim 1, wherein the trans-fatty acid content of the partially oxidized hydrogenated fat is 5 to 75% by weight. The sweetness or milk flavor enhancer according to claim 1, wherein the iodine value of the partially oxidized hydrogenated fat is 35 to 135. The sweet taste or milk flavor enhancer according to claim 1, wherein the content of the partially oxidized hydrogenated fat is 0.003 to 10% by weight. The sweetness or milk flavor enhancer as claimed in claim 1, which is composed of powdered fat. The sweetness or milk flavor enhancer according to claim 5, wherein the latex powder obtained by stirring the mixture containing partially oxidized hydrogenated fats and oils, edible fats and oils, emulsifiers, powdered base material and water having a peroxide value of 25 to 300 is dried It is obtained by chemical conversion, in which the content of C18: 2 trans isomers in all constituent fatty acids of the partially oxidized hydrogenated fat is 5 to 60% by weight. The sweetness or milk flavor enhancer according to claim 6, wherein the fat ball diameter (median diameter) of the powder is 0.2 to 2.0 μm. An oil and fat composition contains the sweetness or milk flavor enhancer of claim 1. A food product containing the sweetness or milk flavor enhancer described in claim 1 or conditioned using the above enhancer. A method for manufacturing a sweet or milk flavor enhancer, which adds partial oxidized hydrogenated fats and oils with a peroxide value of 25 to 300 as an active ingredient, in which all C18: 2 trans-type isomers in all fatty acids constituting the partially oxidized hydrogenated fats The body content is 5 to 60% by weight. A method for enhancing the sweetness or milk flavor of conditioned foods, which is prepared by adding a sweetness or milk flavor enhancer containing partial oxidized hydrogenated fats and oils with a peroxide value of 25 to 300 as an effective ingredient in food ingredients, wherein the The content of C18: 2 trans isomers in all constituent fatty acids of partially oxidized hydrogenated fats and oils is 5 to 60% by weight, of which the content of partially oxidized hydrogenated fats in the sweetness or milk flavor enhancer is 0.003 to 10% by weight The additives added to the food processing enhancer usually have a content of partially oxidized hydrogenated fat of 0.003 to 10% by weight. A method for enhancing the sweetness of conditioned foods. A sweetness enhancer containing partial oxidized hydrogenated fats and oils with a peroxide value of 25 to 300 as an effective ingredient is added to food ingredients. Times.