TWI738843B - 甜味及鹹味的增強劑,該增強劑的製造方法,以及增強食品的甜味及鹹味的方法 - Google Patents
甜味及鹹味的增強劑,該增強劑的製造方法,以及增強食品的甜味及鹹味的方法 Download PDFInfo
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- TWI738843B TWI738843B TW106127076A TW106127076A TWI738843B TW I738843 B TWI738843 B TW I738843B TW 106127076 A TW106127076 A TW 106127076A TW 106127076 A TW106127076 A TW 106127076A TW I738843 B TWI738843 B TW I738843B
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Abstract
本發明提供甜味及/或鹹味的增強劑,以及增強甜味及/或鹹味的方法。
甜味及/或鹹味的增強劑,係將過氧化值為15至180且含有10質量%以上100質量%以下的乳脂之氧化油脂作為有效成分。又,增強食品的甜味及/或鹹味的方法,係於食品中添加過氧化值為15至180且含有10質量%以上100質量%以下的乳脂之氧化油脂。
Description
本發明係有關甜味及/或鹹味的增強劑及增強甜味及/或鹹味的方法以及含有該增強劑的食品。
近年來,隨著飲食生活的變化,糖尿病的風險增加。因此,欲發展更低熱量的食品,以期減低食品中之糖質。然而,伴隨糖質減低,食品的甜味自然亦降低,導至食品的喜好性降低。例如,於專利文獻1揭示由長鏈高度不飽和脂肪酸及/或其酯體所成之飲食品之甜味增強劑及甜味增強方法,藉由於食品中添加該增強劑,可增強飲食品的甜味。
又,食鹽攝取量的過多可說是心臓疾病的原因之一。因此,發展開發降低鹽分之食品、調味料。例如,於專利文獻2揭示製造鹹味經增強之飲食品的方法,其係於原料中添加預定量之精胺酸及/或其鹽、乳酸及/或其鹽以及葡萄糖酸及/或其鹽。
[專利文獻1]日本特開2009-284859號公報
[專利文獻2]日本特開2013-208057號公報
本發明之目的為提供甜味及/或鹹味的增強劑以及增強甜味及/或鹹味的方法。又,本發明之另一目的為提供含有上述增強劑,甜味及/或鹹味經增強之食品。
本發明人等經過深入研究之結果,發現含有預定量之乳脂之氧化油脂有增強食品的甜味及/或鹹味的效果,遂完成本發明。
含有本發明增強劑的食品,甜味及/或鹹味係經增強。因此,只要於食品的製造、加工、調理時等使用本發明的增強劑,即可維持食品的甜味等,並減少添加於食品中之甜味料等的添加量。又,本發明的增強劑不僅有增強甜味及/或鹹味的效果,還可賦予乳風味,故特別適合於除了期待甜味及/或鹹味之外,還期待賦予、增加乳風味之食品。
本發明為將過氧化值為15至180且含有10質量%以上100質量%以下的乳脂之氧化油脂作為有效成 分之甜味及/或鹹味的增強劑。此處,甜味的增強為例如於食用食品時的甜味之持續性、峰值甜味的強度之增強。
此外,前述增強劑較佳為含有前述氧化油脂0.001至50質量%。
又,本發明為甜味及/或鹹味增強劑之製造方法,前述製造方法包括:在含有10質量%以上100質量%以下的乳脂之原料油脂中供給氧,同時進行加熱,獲得過氧化值為15至180之氧化油脂之步驟。
另外,前述原料油脂較佳為含有乳脂60質量%以上100質量%以下。
另外,前述加熱較佳為在65℃以上150℃以下,進行1小時以上72小時以下。
另外,前述氧的供給較佳為每1kg上述原料油脂為0.001至2L/分鐘。
另外,前述乳脂較佳為無水乳脂。
另外,較佳為包含於食用油脂中添加前述氧化油脂之步驟。
另外,較佳為設成,前述增強劑含有前述氧化油脂0.001至50質量%。
另外,本發明為含有前述增強劑之食品。
此外,較佳為前述食品含有前述氧化油脂0.005至10000ppm。
另外,本發明為增強食品的甜味及/或鹹味 的方法,其係於食品中添加過氧化值為15至180且含有乳脂10質量%以上100質量%以下之氧化油脂。
又,上述說明之各構成的任意組合、含有該構成之組成物和方法等,亦可有效作為本發明之態樣。例如,根據本發明,可提供「含有過氧化值為15至180且含有10質量%以上100質量%以下的乳脂的氧化油脂之甜味及/或鹹味的增強用組成物」。
於本發明中之乳脂係指從生乳、牛乳、特殊牛乳等獲得之油脂含量在95質量%以上100質量%以下者。可列舉例如:無水乳脂、澄清奶油(clarified butter)等。無水乳脂係指從牛乳等除去乳脂肪以外的幾乎所有成分者,亦以AMF(Anhydrous Milk Fat、酪乳油(butter oil))等表示。澄清奶油為將奶油的脂肪成分取者。於本發明使用之乳脂較佳為無水乳脂或澄清奶油,更佳為無水乳脂。又,乳脂之油脂含量較佳為在98質量%以上100質量%以下,更佳為在99質量%以上100質量%以下。
本發明的氧化油脂之乳脂含量,係10質量%以上100質量%以下,較佳為在20質量%以上100質量%以下,更佳為在50質量%以上100質量%以下,又更佳為在60質量%以上100質量%以下,復又更佳為在65質量%以上100質量%以下,特佳為在95質量%以上100質量%以下,最佳為100質量%(亦即,單純為乳脂)。
又,前述氧化油脂可含有乳脂以外的食用油脂。乳脂以外的食用油脂並無特別限制,較佳為中鏈脂 肪酸甘油三酸酯、大豆油、菜籽油、玉米油、棕櫚油及餾分棕櫚油(fractionated palm oil)中之任一種或二種以上,更佳為中鏈脂肪酸甘油三酸酯、大豆油及菜籽油中之任一種或二種以上,又更佳為中鏈脂肪酸甘油三酸酯及/或大豆油。上述氧化油脂,在不阻礙本發明之效果下亦可含有通常可添加於油脂的助劑等。
而且,於本發明,前述氧化油脂的過氧化值(以下,亦稱為「POV」)為15至180,較佳為20至150,更佳為30至140,又更佳為45至140,特佳為60至140。POV可例如以「基準油脂分析試驗法2.5.2過氧化值」(日本油化學協會)為基準而進行測定。前述氧化油脂係可藉由進行氧化而成為在預定範圍的POV,惟氧化方法並無特別限制。進行氧化時,較佳為進行加熱,加熱之溫度較佳為在65℃以上150℃以下,更佳為在70℃以上140℃以下,又更佳為在75℃以上140℃以下。又,氧化的時間並無特別限制,較佳為在1小時以上72小時以下,更佳為在3小時以上72小時以下,又更佳為在5小時以上72小時以下。
又,在進行氧化時,較佳為於原料油脂中供給氧而進行氧化。作為氧的供給源,可單純為氧,亦可為空氣等包含氧者,較佳為空氣。氧的供給量較佳係成為每公斤原料油脂為0.001至2L/分鐘,更佳為0.005至2L/分鐘,又更佳為0.02至2L/分鐘。例如,為空氣時,較佳係每公斤原料油脂為0.005至10L/分鐘,更佳為0.025至 10L/分鐘,又更佳為0.1至10L/分鐘,復又更佳為0.3至5L/分鐘。又,進行氧化時,較佳為將原料油脂進行攪拌。
前述原料油脂的乳脂含量係在10質量%以上100質量%以下,較佳為在20質量%以上100質量%以下,更佳為在50質量%以上100質量%以下,又更佳為在60質量%以上100質量%以下,復又更佳為在65質量%以上100質量%以下,特佳為在95質量%以上100質量%以下,最佳為100質量%(亦即,單純為乳脂)。
又,前述原料油脂可含有乳脂以外的食用油脂。乳脂以外的食用油脂並無特別限制,較佳為中鏈脂肪酸甘油三酸酯、大豆油、菜籽油、玉米油、棕櫚油及餾分棕櫚油中之任一種或二種以上,更佳為中鏈脂肪酸甘油三酸酯、大豆油及菜籽油中之任一種或二種以上,又更佳為中鏈脂肪酸甘油三酸酯及/或大豆油。又,前述原料油脂之水含量係例如未達1質量%。
本發明之增強劑,為含於食品中,並藉由前述氧化油脂的作用效果而增強該食品的甜味及/或鹹味用者。因此,本發明之增強劑適用於具有甜味及/或鹹味的食品。或者,視情況,除了增強甜味及/或鹹味之外,亦可用於在食品賦予、增強乳風味。添加的方法並無特別限制。又,亦可添加於食品的原料、製造步驟的中間產物等。食品及食品的中間產物之例,可列舉:調整粉(油炸粉、蛋糕粉、鬆餅粉、甜甜圈粉等)、麵糊(roux)(咖哩、濃湯、燴料等)、速食調理飲食品(速食麵、速食湯、速食味噌湯、速 溶可可、速溶奶精粉、奶粉等)、調理包食品(咖哩、濃湯、義大利麵醬、湯等)、冷藏/冷凍食品(甜甜圈、炸馬鈴薯、炸物、可樂餅、炸肉餅、炸豬排、焗烤、披薩、炒飯、手抓飯(pilaf)、肉包、餃子等)、食用肉加工品(火腿、培根、香腸、漢堡肉、叉燒肉、調味肉等)、水產加工品(魚肉香腸、魚板、鱈魚卵、葱花鮪魚泥、鹽辛漬物、蝦醬等)、調味料(味噌、醬汁、蕃茄醬、調味醬、風味油、中華料理的調味素、鷄高湯素、高湯、火鍋湯底等)、製菓/製麵包類(洋芋片、巧克力、曲奇餅(cookie)、蛋糕、派、餅乾(biscuit)、蘇打餅、軟糖、焦糖、糖果、麵包、丹麥麵包等)、點心材料(巧克力醬、巧克力塗覆劑、杏仁豆腐原料素、布丁原料素、果凍原料素等)、乳製品及乳製品代替品(乳飲料、奶油、奶霜、鮮奶油(whipped cream)、人造奶油(margarine)等)、冰涼點心(奶油冰淇淋(ice cream)、牛奶冰淇淋(ice milk)、乳固形物3%以上的冰淇淋(lacto ice,和製英語)、無奶冰品、果凍、布丁、杏仁豆腐等)等。
又,於應用本發明之食品中,前述增強劑的含量只要視其效果加以調整即可,例如較佳為使食品含有前述氧化油脂0.005至10000ppm,更佳為含有0.01至7000ppm,又更佳為含有0.05至5000ppm,復又更佳為含有0.08至3000ppm,特佳為含有0.08至2000ppm。
於本發明之增強劑,該增強劑中之上述氧化油脂的含量只要對應使用之形態、所期望的效果而加以調整即可,並無特別限制,例如,前述氧化油脂的含量較 佳為0.001至50質量%,更佳為0.001至30質量%,最佳為0.01至30質量%。
本發明之增強劑亦可使用用以稀釋前述氧化油脂之食用油脂。食用油脂並無特別限制,可列舉例如:棕櫚仁油、棕櫚油、椰子油、玉米油、綿籽油、大豆油、菜籽油、米油、葵花籽油、紅花油、可可脂等植物油脂,豬油等動物油脂,中鏈脂肪酸甘油三酸酯等。又,可使用該等之餾分油(棕櫚油之中間餾分物(palm mid fraction)、棕櫚油之餾分軟質油、棕櫚油之餾分硬質油等)、酯交換油、氫化油等經加工的油脂。又,該等食用油脂可使用1種或2種以上。又,只要不阻礙本發明的效果,可於上述增強劑使用通常可添加於油脂的助劑等。
以下表示本發明的實施例,惟,本發明之範圍不只限於此等例。
於實施時,係使用以下的原料(任一者之水的含量均為未達1質量%)。
無水乳脂(製品名:butter oil CML、丸和油脂股份公司製造,油脂含量:99.8質量%)
大豆油(J-OIL MILLS股份公司製造)
菜籽油(J-OIL MILLS股份公司製造)
中鏈脂肪酸甘油三酸酯(MCT)(製品名:MCT ACTOR M-107FR、理研維生素股份公司製造)
高油酸低次亞麻油酸菜籽油(HOLL菜籽油)(J-OIL MILLS股份公司製造)
酥油(shortening)(融點27.5℃)
以下述方式,調製氧化油脂。
將無水乳脂200g放入不銹鋼燒杯中,保溫於100℃,同時進行攪拌,供給空氣(200mL/分鐘)。於4.5、5、5.5、5.8、6.5小時後抽樣,獲得氧化油脂。
將獲得之氧化油脂的過氧化值(POV)以「基準油脂分析試驗法2.5.2過氧化值」(日本油化學協會)為基準進行測定。將結果表示於表1。
將調製例1至5之任一氧化油脂10質量份與酥油90質量份混合(調製例6至10)。
將調製例2至5之任一氧化油脂1質量份與菜籽油99 質量份混合(調製例11至14)。
將調製例3之氧化油脂0.01質量份與酥油99.99質量份混合。
將調製例3之氧化油脂0.1質量份與酥油99.9質量份混合。
將調製例3之氧化油脂1質量份與酥油99質量份混合。
將無水乳脂200g放入不銹鋼燒杯中,保溫於100℃,同時進行攪拌,供給空氣(200mL/分鐘)。進行反應5.6小時,獲得POV63之氧化油脂。
將調製例18之氧化油脂10質量份與酥油90質量份混合。
將調製例3之氧化油脂0.01質量份與菜籽油99.99質量份混合。
將調製例3之氧化油脂0.1質量份與菜籽油99.9質量份混合。
將調製例3之氧化油脂10質量份與菜籽油90質量份混合。
將棕櫚仁極硬油45質量份、玉米糖漿(水分25質量%)63.36質量份、pH調整劑混合物(磷酸氫二鉀、檸檬酸三鈉)2.10質量份及乳化劑混合物(酸酪蛋白、氫氧化鈉、山梨醇酐脂肪酸酯及甘油脂肪酸酯的混合物)5.38質量份進行調配、混合。進一步添加水84.16質量份,依照慣常方法進行乳化/噴霧,獲得粉末油脂。
將棕櫚仁極硬油44質量份、調製例3之氧化油脂1質量份、玉米糖漿(水分25質量%)63.36質量份、pH調整劑混合物(磷酸氫二鉀、檸檬酸三鈉)2.10質量份及乳化劑混合物(酸酪蛋白、氫氧化鈉、山梨醇酐脂肪酸酯及甘油脂 肪酸酯之混合物)5.38質量份進行調配、混合。進一步添加水84.16質量份,依照慣常方法進行乳化/噴霧,獲得粉末油脂(含有調製例3之氧化油脂1質量%)。
將中鏈脂肪酸甘油三酸酯(MCT)60g混合於無水乳脂140g中,調製含有乳脂70質量%的油脂。將所調製之油脂200g放入不銹鋼燒杯,保溫於120℃,同時進行攪拌,供給空氣(200mL/分鐘)。進行反應13小時,獲得POV58.7之氧化油脂。
除了使用大豆油取代於調製例25中之中鏈脂肪酸甘油三酸酯(MCT)以外,進行相同之處理,獲得POV44.6之氧化油脂。
將HOLL菜籽油50質量份混合於無水乳脂50質量份中,調製含有乳脂50質量%之油脂。將所調製之油脂200g放入不銹鋼燒杯,保溫於100℃,同時進行攪拌,供給空氣(200mL/分鐘)。進行反應36小時,獲得POV100之氧化油脂。
將HOLL菜籽油80質量份混合於無水乳脂20質量份中,調製含有乳脂20質量%之油脂。將所調製之油脂200g放入不銹鋼燒杯中,保溫於100℃,同時進行攪拌,供給空氣(200mL/分鐘)。進行反應30小時,獲得POV105之氧化油脂。
將調製例25至28中之任一氧化油脂10質量份與酥油90質量份混合(調製例29至32)。
調配棕櫚仁極硬油35質量份、調製例3之氧化油脂10質量份、玉米糖漿(水分25質量%)63.33質量份、pH調整劑(磷酸氫二鉀、檸檬酸三鈉)2.1質量份及乳化劑混合物(酸酪蛋白、氫氧化鈉、山梨醇酐脂肪酸酯及甘油脂肪酸酯之混合物)5.4質量份並進行混合。進一步添加水84.17質量份,依照慣常方法進行乳化/噴霧,獲得粉末油脂(含有氧化油脂10質量%)。
將調製例27或調製例28之氧化油脂0.1質量份與菜籽油99.9質量份混合(調製例34、35)。
將調製例3之氧化油脂1質量份與中鏈脂肪酸甘油三酸酯(MCT)99質量份混合(調製例36)。
將市售的乳固形物3%以上的冰淇淋[製品名:明治essel super cup香草,明治股份公司製造,布裏克氏糖度(Brix)37.3%]於室溫融解至可從杯中取出之程度。將乳固形物3%以上的冰淇淋從燒杯取出,以50至60℃進行溶解。又,將酥油及調製例6至10之油脂組成物亦以相同之操作溶解。相對於經溶解之乳固形物3%以上的冰淇淋100質量份,加入酥油(對照組)或調製例6至10中之任一油脂組成物0.1質量份,用分散器以10000rpm攪拌5分鐘,以冰水冷卻。食用所獲得之乳固形物3%以上的冰淇淋,對於甜味,以如下所述方式評估甜味的持續性及峰值強度(食用時於最初所感覺到的甜味的強度)。將結果表示於表2。
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組相比,為同等或較弱
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組同等
如比較例2-1所示,於氧化油脂的POV為11時,甜味的峰值強度、持續性都未增強。另一方面,如實施例2-1至4所示,明瞭於氧化油脂的POV在34以上時,會獲得甜味之持續性增強的效果,隨著POV上昇,其效果亦變高。又,明瞭於POV83以上時,甜味的峰值強度亦增強。
使用調製例19之油脂組成物取代冰的評估1中之調製例6之油脂組成物,進行相同之操作,獲得乳固形物3%以上的冰淇淋。食用獲得之乳固形物3%以上的冰淇 淋,以如下所述方式評估甜味的持續性及乳風味。將結果表示於表3。
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組相比,為同等或較弱
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組相比,為同等或較弱
如實施例3-1所示,若添加含有POV63的氧化油脂之調製例19之油脂組成物,則甜味的持續性增強,此外,乳風味亦增強。
使用調製例15至17中之任一油脂組成物或調製例8之油脂組成物取代冰的評估1中之調製例6之油脂組成物,以相同之操作,獲得乳固形物3%以上的冰淇淋。食用獲得之乳固形物3%以上的冰淇淋,以下述方式評估甜味的持續性。將結果表示於表4。
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組相比,為同等或較弱
於含有氧化油脂0.01質量%之調製例15之油脂組成物,可確認到甜味增強的效果。而且,隨著氧化油脂的含量增加,甜味增強的效果亦變高。
將市售的乳固形物3%以上的冰淇淋(同上)以室溫融解至可從杯中取出之程度。將乳固形物3%以上的冰淇淋從燒杯取出,於60℃攪拌10分鐘。相對於乳固形物3%以上的冰淇淋97質量份,加入調製例23之油脂組成物(對照組:未含調製例3之氧化油脂之粉末油脂)或調製例24之油脂組成物(含有調製例3之氧化油脂1質量%之粉末油脂)3質量份,用分散器以10000rpm攪拌6分鐘。以冰水冷卻後,以冰淇淋機於-18℃攪拌3小時。將獲得之乳固形物3%以上的冰淇淋放入容器中,於-18℃冷卻一晚。之後, 於食用乳固形物3%以上的冰淇淋時,與調製例23之油脂組成物(對照組)進行比較,為含有調製例24之油脂組成物之乳固形物3%以上的冰淇淋之甜味較強。
於燒杯中放入除去麵包丁之濃湯粉末(製品名:Knorr杯湯 濃湯,knorr食品股份公司製造)54.3g及90℃之熱水450g並進行混合,獲得湯(鹽分7.2mg/g)。於杯中放入湯100g,添加菜籽油(對照組)及調製例20、調製例21或調製例22之油脂組成物0.1g並進行攪拌,獲得試驗用湯。喝試驗用湯,以下述方式評估鹹味。將結果表示於表5。
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組相比,為同等或較弱
於含有氧化油脂0.01質量%之調製例20之油脂組成物,可確認到鹹味增強的效果。而且,隨著氧化油脂的含量增加,鹹味增強的效果亦變高。
使用調製例11至14中之任一油脂組成物取代於湯的評估1中之調製例20之油脂組成物,進行同樣的操作,獲得試驗用湯。喝試驗用湯,同樣的進行鹹味的評估。將結果表示於表6。
如表6所示,於氧化油脂之POV在34以上時可確認到鹹味的增強效果。隨著氧化油脂之POV上昇,鹹味的增強效果亦變高。
使用調製例23之油脂組成物(對照組:未含調製例3之氧化油脂之粉末油脂)或調製例24之油脂組成物(含有調製例3之氧化油脂1質量%之粉末油脂)取代湯的評估1中之調製例20之油脂組成物,進行同樣的操作,獲得試驗用湯。喝試驗用湯,同樣的進行鹹味的評估。將結果表示於表7。
如實施例7-1所示,明瞭即使為粉末油脂的形態,亦與液狀油的形態同樣地可增強鹹味。又,如比較例7-1所示,未含氧化油脂之粉末油脂並沒有鹹味增強的效果。
使用玉米湯的粉末(製品名:Knorr杯湯 玉米奶油,knorr食品股份公司製造)取代湯的評估1中之濃湯的粉末,對於菜籽油(對照組)、調製例21之油脂組成物或調製例22之油脂組成物進行相同之評估。將結果表示於表8。
於玉米湯亦可確認到同樣的鹹味增強的效果。
對於非乳製品(non-dairy)奶油(製品名:Natural Whip VF35、omu乳業股份公司製造,乳脂肪成分0%、植物脂肪成分35%)100g添加細砂糖10g、菜籽油(對照組)或調製例22之油脂組成物0.1g。以手持式攪拌器攪拌21分鐘。食用獲得之鮮油,以如下所述方式評估甜味及乳風味。
又,對於鮮奶油(製品名:pure cream 35、omu乳業股份公司製造,乳脂肪成分35%、植物脂肪成分0%)100g添加細砂糖10g、菜籽油0.1g。以手持式攪拌器攪拌13分鐘。食用獲得之奶油,同樣的進行評估。將結果表示於表9。
◎:非常顯著
○:顯著
△:稍顯著
×:弱
◎:非常強
○:強
△:稍強
×:弱
如實施例9-1所示,若添加含有POV51之氧化油脂之調製例22之油脂組成物,則與對照組進行比較,為甜味增強,此外,乳風味亦增強。
因此,即使為不含乳脂肪之非乳製品奶油,也可藉由添加含有POV51氧化油脂之調製例22之油脂組成物,而作成具有與乳脂肪成分35%之奶油同等甜味及乳風味的奶油。
將蛋200g、牛乳40g、食鹽0.8g混合,獲得蛋液。相對於獲得之蛋液100g,添加菜籽油(對照組)或調製例22之油脂組成物0.1g,並進行攪拌。於經加熱之煎鍋中放入菜籽油5g及奶油(製品名:雪印北海道奶油 切成10g,雪印MEGMILK股份公司製造)2g,使平均分布於煎鍋。將上述蛋液於攪拌同時以弱火烘烤完成。食用獲得之煎蛋包(鹽分3.3mg/g),以如下所述方式評估鹹味及乳風味。將結果表示於表10。
◎:非常顯著
○:顯著
△:稍顯著
×:弱
◎:非常強
○:強
△:稍強
×:弱
如實施例10-1所示,若添加含有POV51之氧化油脂的調製例22之油脂組成物,則與對照組相比,確認到煎蛋包的鹹味增強,並且確認到乳風味亦增強。
使用調製例8之油脂組成物或調製例29至32中之任一油脂組成物取代冰的評估1中之調製例6之油脂組成物,以相同之操作獲得乳固形物3%以上的冰淇淋。食用 所獲得之乳固形物3%以上的冰淇淋,以如下所述方式評估甜味的持續性。將結果表示於表11。
◎:與對照組相比,為非常強
○:與對照組相比,為強
△:與對照組相比,為稍強
×:與對照組相比,為同等或較弱
明瞭含有乳脂20質量%以上之氧化油脂係任一種皆有增強甜味的效果。尤其,乳脂之含量在70質量%以上則增強甜味的效果高。
將市售的鬆餅粉[製品名:諸位認證的鬆餅粉(日文名稱:墨付),合同會社西友公司製造]100g、牛乳70mL、蛋30g混合後,添加調製例33之油脂組成物(含有調製例3之氧化油脂10質量%之粉末油脂)2g,之後進行混合。接著以煮飯器烘烤完成後,食用所獲得之鬆餅,將未添加調製例33之鬆餅作為對照組,評估甜味的增強效果。
其結果為,添加有調製例33之油脂組成物(含有調製例3之氧化油脂10質量%之粉末油脂)之鬆餅與對照組相比,甜味非常強烈地增強。又,明瞭即使為粉末油脂之形態,亦與液狀油之形態相同,可獲得增強效果。
將冷凍馬鈴薯[製品名:細切炸馬鈴薯(日文名稱: ),味之素冷凍食品股份公司製造]以180℃之菜籽油進行油炸,調製炸馬鈴薯。對於炸馬鈴薯100質量份添加菜籽油(對照組)、調製例34之油脂組成物(混合有調製例27之氧化油脂0.1質量份與菜籽油99.9質量份者)或調製例35之油脂組成物(混合有調製例28之氧化油脂0.1質量份與菜籽油99.9質量份者)2質量份,並充分混合。進一步添加相同量之食鹽後,於食用炸馬鈴薯時,與對照組相比,調製例34及調製例35之鹹味變強。
於市售之低脂肪乳(Aeon Topavalu股份公司製造,布裏克氏糖度8.9%)100g中添加中鏈脂肪酸甘油三酸酯(MCT)(對照組)或調製例36之油脂組成物(混合有調製例3之氧化油脂1質量份與MCT99質量份者)之任一者0.1g後,用分散器以10000rpm攪拌5分鐘。食用獲得之低脂肪乳時,添加有調製例36之油脂組成物之低脂肪乳與對照組相比為甜味增強。
Claims (11)
- 一種甜味及鹹味的增強劑,其係將過氧化值為15至180且含有10質量%以上100質量%以下的乳脂之氧化油脂作為有效成分。
- 如申請專利範圍第1項所述之增強劑,其中,前述增強劑含有前述氧化油脂0.001至50質量%。
- 一種甜味及鹹味的增強劑的製造方法,包括:在含有10質量%以上100質量%以下的乳脂之原料油脂中供給氧,同時進行加熱,獲得過氧化值為15至180之氧化油脂之步驟。
- 如申請專利範圍第3項所述之製造方法,其中,前述原料油脂係含有乳脂60質量%以上100質量%以下。
- 如申請專利範圍第3項或第4項所述之製造方法,其中,前述加熱係在65℃以上150℃以下進行1小時以上72小時以下。
- 如申請專利範圍第3項或第4項所述之製造方法,其中,前述氧係以對每1kg前述原料油脂為0.001至2L/分鐘之量來供給。
- 如申請專利範圍第3項或第4項所述之製造方法,其中,前述乳脂為無水乳脂。
- 如申請專利範圍第3項或第4項所述之製造方法,係包含於食用油脂中添加前述氧化油脂之步驟。
- 如申請專利範圍第8項所述之製造方法,其中,係設成前述增強劑含有前述氧化油脂0.001至50質量%。
- 一種增強食品之甜味的方法,其係於食品中添加過氧化值為15至180且含有乳脂10質量%以上100質量%以下之氧化油脂。
- 一種增強食品之鹹味的方法,其係於食品中添加過氧化值為15至180且含有乳脂10質量%以上100質量%以下之氧化油脂。
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