WO2018037926A1 - 甘味及び/または塩味の増強剤 - Google Patents
甘味及び/または塩味の増強剤 Download PDFInfo
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- WO2018037926A1 WO2018037926A1 PCT/JP2017/029023 JP2017029023W WO2018037926A1 WO 2018037926 A1 WO2018037926 A1 WO 2018037926A1 JP 2017029023 W JP2017029023 W JP 2017029023W WO 2018037926 A1 WO2018037926 A1 WO 2018037926A1
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- Prior art keywords
- oil
- fat
- mass
- oxidized
- sweetness
- Prior art date
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2250/00—Food ingredients
- A23V2250/10—Gas
- A23V2250/126—Oxygen
Definitions
- the present invention relates to a sweetness and / or salty taste enhancer, a method for enhancing sweetness and / or salty taste, and a food containing the enhancer.
- Patent Document 1 discloses a sweetness enhancer and a sweetness enhancer method for foods and drinks comprising long-chain highly unsaturated fatty acids and / or esters thereof. By adding the enhancer to foods, food and drinks are disclosed. The sweetness of the product can be enhanced.
- Patent Document 2 discloses a food and drink with enhanced saltiness, characterized by adding a predetermined amount of arginine and / or a salt thereof, lactic acid and / or a salt thereof, and gluconic acid and / or a salt thereof to a raw material. A manufacturing method is disclosed.
- oxidized fat containing a predetermined amount of milk fat has an effect of enhancing sweetness and / or salty taste of food, and completed the present invention.
- the food containing the enhancer of the present invention has enhanced sweetness and / or salty taste. Therefore, if the enhancer of the present invention is used during production, processing, cooking, etc. of food, the amount of sweetener added to the food can be reduced while maintaining the sweetness of the food.
- the enhancer of the present invention can impart not only a sweetness and / or salty taste enhancing effect but also a milky taste, it is particularly useful for foods that are expected to give or enhance a milky taste in addition to sweetness and / or salty taste. Is preferred.
- the present invention is a sweetness and / or salty taste enhancer having an active ingredient of oxidized fats and oils having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat.
- the enhancement of sweetness is, for example, the enhancement of the persistence of sweetness when eating food or the strength of sweetness at the top.
- the enhancer contains 0.001 to 50% by mass of the oxidized oil or fat.
- the present invention also provides a method for producing a sweetness and / or salty taste enhancer,
- the raw material fat containing 10% by mass or more and 100% by mass or less of milk fat is heated while supplying oxygen to obtain an oxidized fat having a peroxide value of 15 to 180.
- the raw material fat contains 60% by mass or more and 100% by mass or less of milk fat.
- the heating is performed at 65 ° C. or higher and 150 ° C. or lower for 1 hour or longer and 72 hours or shorter.
- the supply of oxygen is preferably 0.001 to 2 L / min per 1 kg of the raw oil and fat.
- the milk fat is preferably anhydrous milk fat.
- a step of adding the oxidized fat / oil to the edible fat / oil is preferable to include a step of adding the oxidized fat / oil to the edible fat / oil.
- the enhancer contains 0.001 to 50% by mass of the oxidized oil or fat.
- the present invention is a food containing the enhancer.
- the food contains 0.005 to 10000 ppm of the oxidized oil or fat.
- the present invention enhances the sweetness and / or saltiness of foods, characterized by adding to the foods an oxidized fat / oil having a peroxide value of 15 to 180 and containing 10% to 100% by weight of milk fat. It is a method to do.
- compositions for enhancing sweetness and / or salty taste which contains an oxidized oil / fat having a peroxide value of 15 to 180 and containing 10% by mass to 100% by mass of milk fat”.
- the milk fat in the present invention means a fat or oil content obtained from raw milk, milk, special milk or the like having a content of 95% by mass to 100% by mass.
- Examples include anhydrous milk fat and clarified butter.
- Anhydrous milk fat is obtained by removing almost all components other than milk fat from milk and the like, and is sometimes described as AMF (Anhydrous Milk Fat, butter oil).
- Clear butter is a fraction of butter fat.
- the milk fat used in the present invention is preferably anhydrous milk fat or clarified butter, more preferably anhydrous milk fat.
- the fat content of milk fat is preferably 98% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.
- the milk fat content of the oxidized fat of the present invention is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, It is more preferably 60% by mass or more and 100% by mass or less, still more preferably 65% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less, and 100% by mass ( That is, milk fat alone is most preferable.
- the oxidized fats and oils may contain edible fats and oils other than milk fats.
- Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and medium-chain fatty acid triglycerides and / or soybean oil are more preferred.
- the oxidized fats and oils may contain auxiliary agents that can be added to the fats and oils as long as the effects of the present invention are not impaired.
- the oxidized oil / fat has a peroxide value (hereinafter also referred to as “POV”) of 15 to 180, preferably 20 to 150, more preferably 30 to 140, 45 to 140 is more preferable, and 60 to 140 is particularly preferable.
- POV can be measured, for example, according to “Standard Oil Analysis Test Method 2.5.2 Peroxide Value” (Japan Oil Chemical Association).
- the oxidized oil / fat can be oxidized to a predetermined range of POV, but the oxidation method is not particularly limited.
- the heating temperature is preferably 65 ° C or higher and 150 ° C or lower, more preferably 70 ° C or higher and 140 ° C or lower, and further preferably 75 ° C or higher and 140 ° C or lower.
- the oxidation time is not particularly limited, but is preferably 1 hour or more and 72 hours or less, more preferably 3 hours or more and 72 hours or less, and further preferably 5 hours or more and 72 hours or less.
- the oxygen supply source may be oxygen alone or may contain oxygen such as air, preferably air.
- the amount of oxygen supplied is preferably 0.001 to 2 L / min per kg of raw oil and fat, more preferably 0.005 to 2 L / min, and 0.02 to 2 L / min. It is further preferable that For example, in the case of air, the amount is preferably 0.005 to 10 L / min per 1 kg of the raw oil and fat, more preferably 0.025 to 10 L / min, and further preferably 0.1 to 10 L / min. Preferably, it is still more preferably 0.3 to 5 L / min.
- the milk fat content of the raw oil and fat is 10% by mass or more and 100% by mass or less, preferably 20% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 60% by mass. % To 100% by mass, still more preferably 65% to 100% by mass, particularly preferably 95% to 100% by mass, and 100% by mass (ie, Most preferred is milk fat alone.
- the said raw material fats and oils may contain edible fats and oils other than milk fat.
- Edible fats and oils other than milk fat are not particularly limited, but any one or more of medium chain fatty acid triglyceride, soybean oil, rapeseed oil, corn oil, palm oil and palm fractionated oil are preferable, medium chain fatty acid triglyceride, soybean oil And one or more of rapeseed oil are more preferred, and medium-chain fatty acid triglycerides and / or soybean oil are more preferred.
- content of the water of the said raw material fats and oils is less than 1 mass%, for example.
- the enhancer of the present invention is used for enhancing the sweetness and / or saltiness of the food by containing it in food and the action effect of the oxidized oil and fat. Therefore, the enhancer of the present invention is applied to foods having sweetness and / or salty taste. Alternatively, in some cases, it may be used for imparting or enhancing milk flavor to foods in addition to enhancing sweetness and / or saltiness.
- the addition method is not particularly limited. Moreover, you may add to the raw material of a foodstuff, the intermediate of a manufacturing process, etc.
- Examples of foods and food intermediates include adjusted powders (fried foods, cake mixes, hot cake mixes, donut mixes, etc.), roux (curry, stew, hayashi, etc.), instant cooked foods and drinks (instant noodles, instant soups) , Instant miso soup, instant cocoa, instant creaming powder, powdered milk, etc.), retort food (curry, stew, pasta sauce, soup, etc.), refrigerated / frozen food (doughnuts, french fries, fried chicken, croquettes, minced pork cutlet, tonkatsu, gratin, Pizza, fried rice, pilaf, meatballs, dumplings, etc.), processed meat products (ham, bacon, sausage, hamburger, grilled pork, seasoned meat, etc.), processed fishery products (fish sausage, kamaboko, mentaiko, green onions, salt, shrimp Paste), seasoning (miso, sauce, tomato sauce, seasoning) Sauce, flavor oil, Chinese food ingredients, chicken glass sauce, bouillon, hot pot soup, etc., confectionery and
- the content of the enhancer in the food to which the present invention is applied may be adjusted according to the effect.
- the food preferably contains 0.005 to 10,000 ppm of the oxidized oil and fat, It is more preferable to contain 0.01 to 7000 ppm, more preferably 0.05 to 5000 ppm, still more preferably 0.08 to 3000 ppm, and more preferably 0.08 to 2000 ppm. It is particularly preferable that
- the content of the oxidized fat in the enhancer may be adjusted according to the form of use and the desired effect, and is not particularly limited.
- the content of the oxidized fat Is preferably 0.001 to 50% by mass, more preferably 0.001 to 30% by mass, and still more preferably 0.01 to 30% by mass.
- an edible oil / fat for diluting the oxidized oil / fat may be used.
- Edible fats and oils are not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard, etc.
- Animal fats and oils, medium chain fatty acid triglycerides and the like can be mentioned.
- processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used.
- these edible fats and oils can use 1 type (s) or 2 or more types.
- the adjuvant etc. which can be normally added to fats and oils can be used for the said enhancer.
- Anhydrous milk fat (Product name: Butter Oil CML, manufactured by Maruwa Oil & Fat Co., Ltd., Oil content: 99.8% by mass) Soybean oil (manufactured by J-Oil Mills) Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) Medium-chain fatty acid triglyceride (MCT) (Product name: MCT Actor M-107FR, manufactured by Riken Vitamin Co., Ltd.) High oleic acid low linolenic acid rapeseed oil (HOLL rapeseed oil) (manufactured by J-Oil Mills Co., Ltd.) Shortening (melting point 27.5 ° C)
- Oxidized fats and oils were prepared as follows.
- the peroxide value (POV) of the obtained oxidized oil and fat was measured according to “Standard Oil and Fat Analysis Test Method 2.5.2 Peroxide Value” (Japan Oil Chemical Association). The results are shown in Table 1.
- Preparation Examples 6 to 10 10 parts by mass of oxidized fat or oil of any of Preparation Examples 1 to 5 and 90 parts by mass of shortening were mixed (Preparation Examples 6 to 10).
- Preparation Examples 11 to 14 1 part by mass of the oxidized oil / fat of any of Preparation Examples 2 to 5 and 99 parts by mass of rapeseed oil were mixed (Preparation Examples 11 to 14).
- Preparation Example 19 10 parts by mass of oxidized fat and oil of Preparation Example 18 and 90 parts by mass of shortening were mixed.
- Preparation Example 20 0.01 parts by mass of oxidized fat and oil of Preparation Example 3 and 99.99 parts by mass of rapeseed oil were mixed.
- Preparation Example 22 10 parts by mass of oxidized oil and fat of Preparation Example 3 and 90 parts by mass of rapeseed oil were mixed.
- Palm kernel polar hard oil 45 parts by weight, corn syrup (water content 25% by weight) 63.36 parts by weight, pH adjuster mix (dipotassium hydrogen phosphate, trisodium citrate) 2.10 parts by weight and emulsifier mix (acid casein) , Sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester mixture) 5.38 parts by mass were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain a powdered oil.
- Preparation Example 24 44 parts by weight of palm kernel hard oil, 1 part by weight of oxidized oil and fat of Preparation Example 3, 63.36 parts by weight of corn syrup (water content 25% by weight), pH adjuster mix (2 potassium hydrogen phosphate, 3 sodium citrate) 2 .10 parts by mass and 5.38 parts by mass of emulsifier mix (a mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) were mixed and mixed. Furthermore, 84.16 parts by mass of water was added and emulsified and sprayed according to a conventional method to obtain powdered fats and oils (containing 1% by mass of oxidized fats and oils of Preparation Example 3).
- oxidized fat and oil containing edible fat and oil other than milk fat and milk fat 60 g of medium chain fatty acid triglyceride (MCT) was mixed with 140 g of anhydrous milk fat to prepare an oil containing 70% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 120 ° C., and air (200 ml / min) was supplied. It reacted for 13 hours and obtained POV58.7 oxidized fats and oils.
- MCT medium chain fatty acid triglyceride
- Preparation Example 26 oxidized fats and oils containing edible fats other than milk fat and milk fat
- Preparation Example 25 instead of using medium-chain fatty acid triglyceride (MCT), the same treatment was performed except that soybean oil was used, to obtain POV44.6 oxidized oil and fat.
- MCT medium-chain fatty acid triglyceride
- oxidized fats and oils containing edible fats other than milk fat and milk fat 50 parts by mass of HOLL rapeseed oil was mixed with 50 parts by mass of anhydrous milk fat to prepare an oil containing 50% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. It reacted for 36 hours and obtained the oxidized oil and fat of POV100.
- oxidized fat and oil containing edible fat and oil other than milk fat and milk fat 80 parts by mass of HOLL rapeseed oil was mixed with 20 parts by mass of anhydrous milk fat to prepare an oil containing 20% by mass of milk fat. 200 g of the prepared oil and fat was put into a stainless beaker, stirred while keeping the temperature at 100 ° C., and air (200 ml / min) was supplied. Reaction was performed for 30 hours to obtain an oxidized oil of POV105.
- Preparation Examples 29 to 32 10 parts by mass of oxidized fat or oil of any of Preparation Examples 25 to 28 and 90 parts by mass of shortening were mixed (Preparation Examples 29 to 32).
- Preparation Example 33 1. 35 parts by weight of palm kernel hard oil, 10 parts by weight of oxidized oil and fat of Preparation Example 3, 63.33 parts by weight of corn syrup (water content 25% by weight), pH adjuster (dipotassium hydrogen phosphate, trisodium citrate) 1 part by mass and 5.4 parts by mass of an emulsifier mix (a mixture of acid casein, sodium hydroxide, sorbitan fatty acid ester, and glycerin fatty acid ester) were blended and mixed. Furthermore, 84.17 parts by mass of water was added and emulsified and sprayed in accordance with a conventional method to obtain 10% by mass of oxidized fats and oils of powdered fats and oils.
- Preparation Examples 34 and 35 0.1 parts by mass of the oxidized fat or oil of Preparation Example 27 or Preparation Example 28 and 99.9 parts by mass of rapeseed oil were mixed (Preparation Examples 34 and 35).
- Preparation Example 36 1 part by mass of oxidized oil and fat of Preparation Example 3 and 99 parts by mass of medium chain fatty acid triglyceride (MCT) were mixed (Preparation Example 36).
- Example 3-1 when the oil / fat composition of Preparation Example 19 containing oxidized oil / fat of POV63 was added, the persistence of sweetness was enhanced and the milk flavor was also enhanced.
- Soup rating 2 In Soup Evaluation 1, test soup was obtained in the same manner using the oil composition of Preparation Examples 11 to 14 instead of the oil composition of Preparation Example 20. The test soup was eaten and the saltiness was similarly evaluated. The results are shown in Table 6.
- Example 7-1 it was found that even in the form of powdered fats and oils, the salty taste can be enhanced similarly to the form of liquid oil. Further, as shown in Comparative Example 7-1, the powdered fats and oils not containing oxidized fats and oils did not have the effect of enhancing the salty taste.
- Non-daily cream (product name: Natural Whip VF35, manufactured by Ohm Dairy Co., Ltd., milk fat content 0%, vegetable fat content 35%) 100g granulated sugar, rapeseed oil (control) or oil composition of Preparation Example 22 0.1 g was added. It stirred for 21 minutes with the hand mixer. The obtained cream was eaten and sweetness and milk flavor were evaluated as follows. In addition, 10 g of granulated sugar and 0.1 g of rapeseed oil were added to 100 g of fresh cream (product name: pure cream 35, manufactured by Ohm Dairy Co., Ltd., milk fat content 35%, vegetable fat content 0%). It stirred for 13 minutes with the hand mixer. The obtained cream was eaten and evaluated in the same manner. The results are shown in Table 9.
- Example 9-1 the addition of the oil / fat composition of Preparation Example 22 containing the oxidized oil / fat of POV51 enhanced sweetness as compared to the control, and also enhanced the milk flavor. And even if it is a non-daily cream which does not contain milk fat, it has sweet taste and milk flavor equivalent to the cream of milk fat content 35% by adding the oil-fat composition of the preparation example 22 containing the oxidized fat of POV51.
- the oil-fat composition of the preparation example 22 containing the oxidized fat of POV51 could be cream.
- An egg solution was obtained by mixing 200 g of egg, 40 g of milk, and 0.8 g of sodium chloride. To 100 g of the resulting egg liquid, 0.1 g of rapeseed oil (control) or the oil composition of Preparation Example 22 was added and stirred. To the heated frying pan, 5 g of rapeseed oil and 2 g of butter (product name: Snow Brand Hokkaido Butter cut to 10 g, manufactured by Snow Brand Megmilk Co., Ltd.) were added and blended into the pan. The egg liquid was baked with low heat while stirring. The obtained omelette (salt content: 3.3 mg / g) was eaten, and the salty taste and milk flavor were evaluated as follows. The results are shown in Table 10.
- Example 10-1 when the oil and fat composition of Preparation Example 22 containing oxidized oil and fat of POV51 was added, the salty taste of the omelet was enhanced compared to the control, and further, the enhancement of the milk flavor was also confirmed.
- any oxidized oil containing 20% by mass or more of milk fat has an effect of enhancing sweetness.
- the content of milk fat was 70% by mass or more, the effect of enhancing sweetness was high.
Abstract
Description
10質量%以上100質量%以下の乳脂を含む原料油脂に、酸素を供給しながら加熱し、過酸化物価が15~180である酸化油脂を得る工程
を含む、前記製造方法である。
大豆油(株式会社J-オイルミルズ社製)
菜種油(株式会社J-オイルミルズ社製)
中鎖脂肪酸トリグリセリド(MCT)(製品名:MCT アクターM-107FR、理研ビタミン株式会社製)
高オレイン酸低リノレン酸菜種油(HOLL菜種油)(株式会社J-オイルミルズ社製)
ショートニング(融点27.5℃)
無水乳脂200gをステンレスビーカーに入れ、100℃に保温しながら、撹拌し、空気(200ml/分)を供給した。4.5、5、5.5、5.8、6.5時間後にサンプリングし、酸化油脂を得た。
調製例1~5のいずれかの酸化油脂10質量部とショートニング90質量部とを混合した(調製例6~10)。
調製例2~5のいずれかの酸化油脂1質量部と菜種油99質量部とを混合した(調製例11~14)。
調製例3の酸化油脂0.01質量部とショートニング99.99質量部とを混合した。
調製例3の酸化油脂0.1質量部とショートニング99.9質量部とを混合した。
調製例3の酸化油脂1質量部とショートニング99質量部とを混合した。
無水乳脂200gをステンレスビーカーに入れ、100℃に保温しながら、撹拌し、空気(200ml/分)を供給した。5.6時間反応し、POV63の酸化油脂を得た。
調製例18の酸化油脂10質量部とショートニング90質量部とを混合した。
調製例3の酸化油脂0.01質量部と菜種油99.99質量部とを混合した。
調製例3の酸化油脂0.1質量部と菜種油99.9質量部とを混合した。
調製例3の酸化油脂10質量部と菜種油90質量部とを混合した。
パーム核極硬油45質量部、コーンシロップ(水分25質量%)63.36質量部、pH調整剤ミックス(リン酸水素2カリウム、クエン酸3ナトリウム)2.10質量部及び乳化剤ミックス(酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物)5.38質量部を配合し、混合をした。さらに水84.16質量部添加し、常法に従い、乳化・噴霧し、粉末油脂を得た。
パーム核極硬油44質量部、調製例3の酸化油脂1質量部、コーンシロップ(水分25質量%)63.36質量部、pH調整剤ミックス(リン酸水素2カリウム、クエン酸3ナトリウム)2.10質量部及び乳化剤ミックス(酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物)5.38質量部を配合し、混合をした。さらに水84.16質量部添加し、常法に従い、乳化・噴霧し、粉末油脂(調製例3の酸化油脂を1質量%含有)を得た。
無水乳脂140gに中鎖脂肪酸トリグリセリド(MCT)60gを混合し、乳脂を70質量%含む油脂を調製した。調製した油脂200gをステンレスビーカーに入れ、120℃に保温しながら、撹拌し、空気(200ml/分)を供給した。13時間反応し、POV58.7の酸化油脂を得た。
調製例25において中鎖脂肪酸トリグリセリド(MCT)に代えて、大豆油を用いたこと以外、同様に処理し、POV44.6の酸化油脂を得た。
無水乳脂50質量部にHOLL菜種油50質量部を混合し、乳脂を50質量%含む油脂を調製した。調製した油脂200gをステンレスビーカーに入れ、100℃に保温しながら、撹拌し、空気(200ml/分)を供給した。36時間反応し、POV100の酸化油脂を得た。
無水乳脂20質量部にHOLL菜種油80質量部を混合し、乳脂を20質量%含む油脂を調製した。調製した油脂200gをステンレスビーカーに入れ、100℃に保温しながら、撹拌し、空気(200ml/分)を供給した。30時間反応し、POV105の酸化油脂を得た。
調製例25~28のいずれかの酸化油脂10質量部とショートニング90質量部とを混合した(調製例29~32)。
パーム核極硬油35質量部、調製例3の酸化油脂10質量部、コーンシロップ(水分25質量%)63.33質量部、pH調整剤(リン酸水素2カリウム、クエン酸3ナトリウム)2.1質量部及び乳化剤ミックス(酸カゼイン、水酸化ナトリウム、ソルビタン脂肪酸エステル、及びグリセリン脂肪酸エステルの混合物)5.4質量部を配合し、混合をした。さらに水84.17質量部添加し、常法に従い、乳化・噴霧し、粉末油脂の酸化油脂を10質量%含有)を得た。
調製例27又は調製例28の酸化油脂0.1質量部と菜種油99.9質量部とを混合した(調製例34、35)。
調製例3の酸化油脂1質量部と中鎖脂肪酸トリグリセリド(MCT)99質量部とを混合した(調製例36)。
市販のラクトアイス(製品名:明治エッセルスーパーカップ バニラ、株式会社明治社製、Brix 37.3%)を室温で、カップから取り出せる程度に融解した。ラクトアイスをビーカーに取り出して、50~60℃で溶解した。また、ショートニングおよび調製例6~10の油脂組成物も同様に溶解した。溶解したラクトアイス100質量部に対し、ショートニング(対照)または調製例6~10のいずれかの油脂組成物を0.1質量部加え、ディスパーザーで10000rpm、5分間撹拌し、氷水で冷却した。得られたラクトアイスを食し、甘味について、甘味の持続性とトップの強さ(食したときに最初に感じる甘味の強さ)を以下のように評価した。結果を表2に示す。
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等もしくは弱い
<トップの強さ>
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等
アイスの評価1において、調製例6の油脂組成物に代えて、調製例19の油脂組成物を用いて、同様の操作でラクトアイスを得た。得られたラクトアイスを食し、甘味の持続性と乳風味を以下のように評価した。結果を表3に示す。
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等もしくは弱い
<乳風味>
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等もしくは弱い
アイスの評価1において、調製例6の油脂組成物に代えて、調製例15~17のいずれかの油脂組成物もしくは調製例8の油脂組成物を用いて、同様の操作でラクトアイスを得た。得られたラクトアイスを食し、甘味の持続性を以下のように評価した。結果を表4に示す。
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等もしくは弱い
市販のラクトアイス(同上)を室温で、カップから取り出せる程度に融解した。ラクトアイスをビーカーに取り出して、60℃で10分間攪拌した。ラクトアイス 97質量部に対し、調製例23の油脂組成物(対照:調製例3の酸化油脂を含まない粉末油脂)又は調製例24の油脂組成物(調製例3の酸化油脂を1質量%含有する粉末油脂)を3質量部加え、ディスパーザーで10000rpm、6分間撹拌した。氷水で冷却後、アイスクリーマーで-18℃、3時間攪拌した。得られたラクトアイスを容器にいれ、-18℃で一晩冷却した。その後、ラクトアイスを食したところ、調製例23の油脂組成物(対照)に比べ、調製例24の油脂組成物を含むラクトアイスは、甘味が強かった。
ビーカーにクルトンを取り除いたポタージュスープの粉末(製品名:クノールカップスープ ポタージュスープ、クノール食品株式会社製)54.3gと90℃のお湯450gを入れ混合して、スープ(塩分 7.2mg/g)を得た。カップにスープ100gを入れ、菜種油(対照)、調製例20、調製例21または調製例22の油脂組成物を0.1g添加し、撹拌し、試験用スープを得た。試験用スープを食して、塩味を以下のように評価した。結果を表5に示す。
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等もしくは弱い
スープの評価1において、調製例20の油脂組成物に代えて、調製例11~14のいずれかの油脂組成物を用いて同様の操作で試験用スープを得た。試験用スープを食して、塩味を同様に評価した。結果を表6に示す。
スープの評価1において、調製例20の油脂組成物に代えて、調製例23の油脂組成物(対照:調製例3の酸化油脂を含まない粉末油脂)又は調製例24の油脂組成物(調製例3の酸化油脂を1質量%含有する粉末油脂)を用いて同様の操作で試験用スープを得た。試験用スープを食して、塩味を同様に評価した。結果を表7に示す。
スープの評価1において、ポタージュスープの粉末に代えて、コーンスープの粉末(製品名:クノールカップスープ コーンクリーム、クノール食品株式会社製)を用い、菜種油(対照)、調製例21の油脂組成物または調製例22の油脂組成物について、同様に評価をおこなった。結果を表8に示す。
ノンデイリークリーム(製品名:ナチュラルホイップVF35、オーム乳業株式会社製、乳脂肪分0%、植物脂肪分35%)100gに対し、グラニュー糖10g、菜種油(対照)もしくは調製例22の油脂組成物を0.1g添加した。ハンドミキサーで21分間攪拌した。得られたクリームを食し、甘味と乳風味を以下のように評価した。
また、フレッシュクリーム(製品名:ピュアクリーム35、オーム乳業株式会社製、乳脂肪分35%、植物脂肪分0%)100gに対し、グラニュー糖10g、菜種油0.1gを添加した。ハンドミキサーで13分間攪拌した。得られたクリームを食し、同様に評価した。結果を表9に示す。
◎:非常に引き立つ
○:引き立つ
△:やや引き立つ
×:弱い
<乳風味>
◎:非常に強い
○:強い
△:やや強い
×:弱い
そして、乳脂肪を含まないノンデイリークリームであっても、POV51の酸化油脂を含む調製例22の油脂組成物を添加することで、乳脂肪分35%のクリームと同等の甘味と乳風味のあるクリームとすることができた。
卵200g、牛乳40g、食塩0.8gを混合し、卵液を得た。得られた卵液100gに対し、菜種油(対照)もしくは調製例22の油脂組成物を0.1g添加し、攪拌した。加熱したフライパンに、菜種油5gとバター(製品名:雪印北海道バター 10gに切れてる、雪印メグミルク株式会社製)2gを添加し、フライパンになじませた。上記卵液を攪拌しながら弱火で焼成した。得られたオムレツ(塩分 3.3mg/g)を食し、塩味と乳風味を以下のように評価した。結果を表10に示す。
◎:非常に引き立つ
○:引き立つ
△:やや引き立つ
×:弱い
<乳風味>
◎:非常に強い
○:強い
△:やや強い
×:弱い
アイスの評価1において、調製例6の油脂組成物に代えて、調製例8の油脂組成物もしくは調製例29~32のいずれかの油脂組成物を用いて、同様の操作でラクトアイスを得た。得られたラクトアイスを食し、甘味の持続性を以下のように評価した。結果を表11に示す。
◎:対照に比べて非常に強い
○:対照に比べて強い
△:対照に比べてやや強い
×:対照と同等もしくは弱い
市販のホットケーキミックス(製品名:みなさまのお墨付きホットケーキミックス、合同会社西友社製)100g、牛乳70mL、卵30gを混ぜ合わせた後、調製例33の油脂組成物(調製例3の酸化油脂を10質量%含む粉末油脂)を2g添加した後、混合した。炊飯器で焼成後、得られたホットケーキを食し、甘味の増強効果を、調製例33を添加していないホットケーキを対照にして評価した。
冷凍ポテト(製品名:シューストリングフライポテト、味の素冷凍食品株式会社製)を180℃の菜種油で揚げて、フライドポテトを調製した。フライドポテト100質量部に対し、菜種油(対照)、調製例34の油脂組成物(調製例27の酸化油脂を0.1質量部と菜種油を99.9質量部とを混合したもの)又は調製例35の油脂組成物(調製例28の酸化油脂を0.1質量部と菜種油を99.9質量部とを混合したもの)を2質量部添加し、よく絡めた。さらに、同量の食塩を添加した後、フライドポテトを食したところ、対照に比べて調製例34及び調製例35では、塩味が強くなっていた。
市販の低脂肪乳(イオントップバリュ株式会社製、Brix 8.9%)100gに、中鎖脂肪酸トリグリセリド(MCT)(対照)又は、調製例36の油脂組成物(調製例3の酸化油脂を1質量部とMCTを99質量部とを混合したもの)のいずれかを0.1g添加した後、ディスパーザーで10000rpm、5分間撹拌した。得られた低脂肪乳を食したところ、調製例36の油脂組成物を添加した低脂肪乳は、対照に比べ甘味が増強されていた。
Claims (12)
- 過酸化物価が15~180であり、10質量%以上100質量%以下の乳脂を含む酸化油脂を有効成分とする、甘味及び/または塩味の増強剤。
- 前記増強剤が前記酸化油脂を0.001~50質量%含む、請求項1に記載の増強剤。
- 甘味及び/または塩味の増強剤の製造方法であって、
10質量%以上100質量%以下の乳脂を含む原料油脂に、酸素を供給しながら加熱し、過酸化物価が15~180である酸化油脂を得る工程
を含む、前記製造方法。 - 前記原料油脂が乳脂を60質量%以上100質量%以下含む、請求項3に記載の製造方法。
- 前記加熱を65℃以上150℃以下、1時間以上72時間以下でおこなう、請求項3又は4に記載の製造方法。
- 前記酸素の供給が、前記原料油脂1kgあたり0.001~2L/分である、請求項3乃至5のいずれか一項に記載の製造方法。
- 前記乳脂が無水乳脂である、請求項3乃至6のいずれか一項に記載の製造方法。
- 食用油脂に前記酸化油脂を添加する工程を含む、請求項3乃至7のいずれか一項に記載の製造方法。
- 前記増強剤が前記酸化油脂を0.001~50質量%含むようにする、請求項8に記載の製造方法。
- 請求項1又は2に記載の増強剤を含む食品。
- 前記食品が前記酸化油脂を0.005~10000ppm含む、請求項10に記載の食品。
- 過酸化物価が15~180であり、10質量%以上100質量%以下の乳脂を含む酸化油脂を食品に添加することを特徴とする、食品の甘味及び/または塩味を増強する方法。
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Cited By (5)
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JP2019010039A (ja) * | 2017-06-30 | 2019-01-24 | 日清オイリオグループ株式会社 | 食用油脂および該食用油脂を含む食品 |
WO2019073811A1 (ja) * | 2017-10-13 | 2019-04-18 | 株式会社J-オイルミルズ | 食品用油脂感増強剤、及びそれを含有する食品 |
WO2020090609A1 (ja) * | 2018-10-31 | 2020-05-07 | 株式会社J-オイルミルズ | パーム系油脂の酸化処理物、酸化処理物の製造方法、食品の甘味増強方法、及び食品の甘味増強用組成物 |
WO2022131093A1 (ja) * | 2020-12-17 | 2022-06-23 | 株式会社J-オイルミルズ | 塩味増強剤、塩味増強用油脂組成物、飲食品の塩味増強方法、及び塩味増強剤の製造方法 |
WO2022131094A1 (ja) * | 2020-12-17 | 2022-06-23 | 株式会社J-オイルミルズ | 塩味増強剤、塩味増強用油脂組成物、飲食品の塩味増強方法、及び塩味増強剤の製造方法 |
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JP7090408B2 (ja) | 2017-06-30 | 2022-06-24 | 日清オイリオグループ株式会社 | 食用油脂および該食用油脂を含む食品 |
WO2019073811A1 (ja) * | 2017-10-13 | 2019-04-18 | 株式会社J-オイルミルズ | 食品用油脂感増強剤、及びそれを含有する食品 |
WO2020090609A1 (ja) * | 2018-10-31 | 2020-05-07 | 株式会社J-オイルミルズ | パーム系油脂の酸化処理物、酸化処理物の製造方法、食品の甘味増強方法、及び食品の甘味増強用組成物 |
JPWO2020090609A1 (ja) * | 2018-10-31 | 2021-09-24 | 株式会社J−オイルミルズ | パーム系油脂の酸化処理物、酸化処理物の製造方法、食品の甘味増強方法、及び食品の甘味増強用組成物 |
JP7454501B2 (ja) | 2018-10-31 | 2024-03-22 | 株式会社J-オイルミルズ | パーム系油脂の酸化処理物、酸化処理物の製造方法、食品の甘味増強方法、及び食品の甘味増強用組成物 |
WO2022131093A1 (ja) * | 2020-12-17 | 2022-06-23 | 株式会社J-オイルミルズ | 塩味増強剤、塩味増強用油脂組成物、飲食品の塩味増強方法、及び塩味増強剤の製造方法 |
WO2022131094A1 (ja) * | 2020-12-17 | 2022-06-23 | 株式会社J-オイルミルズ | 塩味増強剤、塩味増強用油脂組成物、飲食品の塩味増強方法、及び塩味増強剤の製造方法 |
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Publication number | Publication date |
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EP3501294A1 (en) | 2019-06-26 |
TWI738843B (zh) | 2021-09-11 |
TW201811199A (zh) | 2018-04-01 |
JP6956090B2 (ja) | 2021-10-27 |
EP3501294A4 (en) | 2019-09-11 |
CN109561719A (zh) | 2019-04-02 |
SG10202101149YA (en) | 2021-03-30 |
MY189849A (en) | 2022-03-14 |
JPWO2018037926A1 (ja) | 2019-06-20 |
US20190183158A1 (en) | 2019-06-20 |
SG11201901095XA (en) | 2019-03-28 |
PH12019500273A1 (en) | 2019-10-28 |
KR20190043531A (ko) | 2019-04-26 |
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