WO2018181691A1

WO2018181691A1 - Oily food for enhancing flavor

Info

Publication number: WO2018181691A1
Application number: PCT/JP2018/013189
Authority: WO
Inventors: 茂三淺野; 英樹本池
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2017-03-31
Filing date: 2018-03-29
Publication date: 2018-10-04
Also published as: JP7085143B2; JPWO2018181691A1

Abstract

The purpose of the present invention is to provide an oily food for enhancing flavor, wherein the savory taste and spiciness of a targeted food and seasoning can be increased through a convenient method. The savory taste and spiciness of the targeted food and seasoning can be increased through the extremely convenient method of adding a flavor-enhancing oily food containing 50-65 wt% of a non-fat cacao solid content.

Description

Oil-based food for flavor enhancement

The present invention relates to a flavor-enhancing oily food that can enhance the richness and spice feeling of foods and drinks and seasonings.

In order to enhance the richness and spice feeling of food and drink, there are cases where a method of adding a flavor (fragrance) or adding a concentrate of raw materials or a spice extract is used. However, the addition of flavor enhances the aroma, but the effect on taste is thin and may not be fully satisfactory, and the raw material concentrate and spice extract do not meet the cost. Often it becomes a thing.

An attempt has been made to enhance the flavor by blending ingredients derived from cocoa beans into food. For example, there is a method for enhancing the strength of umami, the sustainability of umami and / or the depth of taste by adding a cacao raw material to curry (Patent Document 1). Necessary problems are listed.

In addition, the production of fats and oils that enhance the taste of food and drink, salt, acid, hotness and umami. The use of fats and oils in which organic acids such as ascorbic acid are dispersed as fine particles in the fats and oils is used to solve the flavor enhancement of foods (Patent Document 2). However, this flavor-enhancing oil and fat not only enhances a single taste, but also unintentionally enhances other tastes as well, so the flavor balance may be lost.

Further, in order to provide a widely usable fragrance composition having a spice sensation, a salty taste enhancing effect and an unpleasant odor masking effect for flavored foods and beverages and seasonings expressed by high temperature heating, 3-methylphenol and 4-ethylphenol are provided. And a component having a weight ratio of 3-methylphenol to 4-ethylphenol of 1: 1 × 10 ⁶ to 5 × 10 ⁹ is further added to 2,3-dimethylpyrazine and / or 2-hydroxy- There has been an invention (Patent Document 3) for making a fragrance composition containing 3-methyl-2-cyclopenten-1-one as component A group, but the isolation of the fragrance composition may increase the cost. By using a fragrance composition for food, the description of “fragrance” on the raw material label is inevitable.

JP 2016-106559 A WO2011-102477 JP 2014-155481 A

The present invention provides a flavor-enhancing oily food that can enhance the richness and spice feeling of foods and drinks and seasonings.

The inventors of the present invention have studied to solve the above-mentioned problems. As a result, by using an oily food having a non-fat cocoa solid content of 50 to 65% by weight, the food and drink and the seasoning have a rich and spicy feeling. It has been found that a flavor-enhancing oil-based food that can be enhanced can be provided, and the present invention has been completed.

That is, the present invention relates to (1) a flavor-enhancing oily food characterized in that the non-fat cocoa solid content is 50 to 65% by weight, and (2) is an oil content of 35 to 50%. The flavor-enhancing oily food according to (1), wherein the viscosity is 100% or more in a B-type viscometer at 45 ° C. (1) or 2 It is an oily food for flavor enhancement described.
In other words,
(11) A flavor-enhancing oily food characterized in that the solid content of non-fat cocoa is 50 to 65% by weight,
(12) The oil-based food for flavor enhancement according to (11), wherein the oil content is 35 to 50% by weight,
(13) The oil-based food for flavor enhancement according to (11), wherein the viscosity in a B-type viscometer at 45 ° C. is 100 P or more,
(14) The oil-based food for flavor enhancement according to (12), wherein the viscosity in a B-type viscometer at 45 ° C. is 100 P or more,
It is.

According to the present invention, it is possible to produce foods and drinks and seasonings with enhanced richness and spice feeling by a simple method.

Hereinafter, the present invention will be specifically described.
(Oil-based food for flavor enhancement)
The flavor-enhancing oily food of the present invention is a food that can enhance the richness and flavor of spices when added to food and drink. The target food or drink is not particularly limited, but examples include curry, meat sauce, and sauce.
The flavor-enhancing oily food should contain 50 to 65% by weight of non-fat cocoa solids, more preferably within 50 to 63% by weight, and even more preferably 55 to 60% by weight. By containing an appropriate amount of non-fat cocoa solids, it is possible to obtain an oil-based food that can enhance the richness and flavor of spices.

(Cacao ingredients and non-fat cocoa solids)
In the present invention, “cocoa raw material” means roasted or non-roasted whole cocoa beans, untreated cocoa beans, nibs (natural, raw, dried, roasted, unfermented, and / or alkalinized) , Raw materials produced from cocoa mass, cocoa powder, cocoa butter, shells, germs, cotyledons or combinations thereof. As used herein, “cocoa mass” includes a mixture of cocoa powder and cocoa butter obtained by pulverizing cocoa beans or a part thereof. The “non-fat cocoa solid content” in the present specification refers to a portion excluding cocoa butter from the solid content derived from cocoa beans. For non-fat cocoa solids, use cocoa liquor, cocoa mass obtained by cooling and solidifying cocoa liquor, cocoa cake that is the residue obtained by squeezing cocoa butter from cocoa liquor, cocoa powder that has been pulverized into cocoa cake, etc. Thus, the cocoa butter content contained in each of them is supplied as a solid content equivalent amount. For example, cacao mass contains around 45% by weight of non-fat cocoa solids, and cocoa powder contains around 76-90% of non-fat cocoa solids.

(Oil content of oily food for flavor enhancement)
The oil content in the flavor-enhancing oily food is preferably 35 to 50% by weight, more preferably within 37 to 50% by weight, and even more preferably 40 to 45% by weight. By setting it to an appropriate amount of oil, an oily food that can enhance the richness and flavor of spices can be obtained.
Moreover, although the fats and oils species is not particularly limited, it is desirable to include so-called vegetable fats and oils that are derived from plants. Vegetable oils and fats may be used without any particular limitation. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, coconut butter, palm kernel oil and the like. Non-fat cocoa solids are sourced from cocoa mass, but cocoa butter is also included as described above, and cocoa butter is used rather than adding other fats and oils after isolating only non-fat cocoa solids. This is more advantageous in terms of cost, and the use of cocoa butter may further improve the provision of richness, which is further desirable. In addition, animal fats such as milk fat, beef tallow, pork fat, fish oil, whale oil and the like can be used as appropriate. Regarding the fats and oils, one or more selected fats and oils can be cured, fractionated, transesterified, etc., or processed fats and oils obtained by performing a plurality of them.

(Other ingredients for flavor-enhancing oil-based foods)
In addition to the above-mentioned cacao solids (containing raw materials) and fats and oils, the flavor-enhancing oily food contains optional components such as sugars, milk powder, colorants, emulsifiers, antioxidants, and fragrances that are used in normal food applications. As long as the effects of the invention are not hindered, they can be added as appropriate. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, and lecithin.
Examples of the saccharide include sugar, granulated sugar, super white sugar, tri-sugar, brown sugar, oligosaccharide, fructose, malt sugar, glucose, fructose, lactose, liquid sugar, and syrup.
However, with respect to the other blended raw materials mentioned here, it is desirable not to impart an undesirable flavor to the final flavor enhancement of the food to be added. In particular, saccharides give sweetness, so care must be taken.

(Manufacturing process of oily food for flavor enhancement)
The flavor-enhancing oily food can be appropriately used by using a conventional chocolate production method. As an example, the raw materials can be produced by appropriately combining mixing, refining, conching and the like.

(Measuring method of particle size)
It is difficult to measure the particle size distribution as an oily food material when the particle size is measured by mixing a set of particles having a plurality of particle size distributions and dispersing the oil in a continuous phase. In addition, since it is not realistic in managing the product, the measurement using a micrometer, which is relatively common in oil-based food material manufacturers, was used to define the particle size of the present invention.
More specifically, a melted oily food material (diluted with liquid oil and oil content 50% or more) is attached to the measurement surface with a micrometer (trade name “Digimatic Standard Outside Micrometer MDC-M” manufactured by Mitutoyo Corporation). The measurement surfaces are brought closer together.
The amount of oily food material attached is the amount that the oily food material protrudes from the measurement surface when the measurement value is displayed when the width of the micrometer measurement surface narrows during measurement, and is evenly distributed at least on the measurement surface Measure with a degree.
If the amount is small, a sufficient amount of particles do not exist in the gaps between the measurement surfaces and measurement errors are likely to occur.
After the measurement, the measurement surface was made clean and measured again five times in the same procedure, and the average value of three times excluding the maximum and minimum values was taken as the particle size of the oily food material.

(Viscous food viscosity for flavor enhancement)
The flavor-enhancing oily food according to the present invention preferably has a viscosity measured by a B-type viscometer at 45 ° C. of 100 P or more, more preferably 150 P to 1000 P (paste).
In addition, apparent viscosity was used for the measurement of the viscosity in this invention. The apparent viscosity of chocolate is expressed as the force (shear stress) applied when completely dissolved chocolate is flowed divided by the speed (shear speed) at that time. As an example of the apparent viscosity measuring method, chocolate can be measured at 45 ° C. using a BM type viscometer (trade name “BII type viscometer” manufactured by Toki Sangyo Co., Ltd.) with a No. 4 rotor and 12 rotations. .
In addition, as the viscosity increases, the flavor-enhancing oil-and-fat food becomes viscous and cannot be measured at about 1000P. However, in the present invention, there is no upper limit to the viscosity, and even in the case of a pasty paste that cannot be measured due to high viscosity, it is difficult to adjust to the added food, and as a result, it may be difficult to express the flavor, but it will be uniformly adjusted. As long as it can be applied, the flavor enhancement that is the effect of the present invention is possible. Therefore, there is no particular upper limit for the viscosity.
On the other hand, when it is in a powdery state, the viscosity slips between the object to be measured and the rotor, and although it is not precisely defined as a viscosity, it cannot be measured at a viscosity of 0. Since the state has a viscosity of 100 P or less, it is set to an undesirable state below the lower limit of the viscosity.
In this state, the familiarity with the added food is unsatisfactory, and the function of enhancing the flavor is difficult to express.

(Preferred addition destination)
Although it does not specifically limit as a seasoning in this invention, A natural type seasoning and a flavor seasoning are specifically illustrated. Natural seasonings include, for example, various meat extracts such as chicken extract, beef extract, pork extract and lamb extract; various pork extracts such as chicken extract, beef bone extract and pork bone extract; , Guchi extract, Scallop extract, Sea bream extract, Sea bream extract, Niboshi extract, Dried scallop extract, and other seafood extracts; Various sushi extracts such as bonito extract, bonito extract, Soda bun extract; Onion extract, Chinese cabbage extract, Various vegetable extracts such as celery extract; various seaweed extracts such as kelp extract; various spice extracts such as garlic extract, chili extract, pepper extract, cacao extract; yeast extract; various protein hydrolysates; soy sauce, fish sauce , Various fermented seasonings such as soy sauce and miso. Examples of flavor seasonings include chicken flavor seasonings, beef flavor seasonings, pork flavor seasonings, and other meat-flavored seasonings; salmon flavor seasonings, boiled and dried flavor seasonings, dried scallop flavor seasonings, and crustaceans. Various seafood flavor seasonings such as flavor seasonings; various spicy vegetable flavor seasonings; kelp flavor seasonings and the like. Moreover, the salt which is a basic seasoning, an umami seasoning, etc. are mentioned.

As the food and drink in the present invention, for example, stir-fried vegetables, fried rice, fried noodles, roasted meat, mapo tofu, green crab meat, dried yakijin, stir-fried meat and vegetables, nasi goreng, grilled rice noodles, fried egg, kinpira burdock, curry roux, fried meat Stir-fried items such as grilled fish, yakitori, steak, grilled meat, sukiyaki, hamburger, grilled vegetables, grilled rice balls, rice crackers, various baked goods, pizza dough, bread, etc .; Fried foods and their batters and breadcrumbs; dressings (eg, Japanese-style dressing, creamy dressing, Caesar dressing, French dressing, tartar sauce, mayonnaise, etc.); sauces (eg steak sauce, ginger sauce, pizza sauce, caramel sauce, mitarashi dumpling Sauce, grilled meat sauce, demiglace sauce, etc.); coffee, Beverages such as tea, Chinese tea, green tea, cocoa powder, barley tea, herbal tea, consommé soup, potage soup, cream soup, etc .; and processed products thereof (eg, food and drink for microwave cooking, instant food, frozen food, dried food) Food) and the like.

(spices)
Spices include nutmeg, mace, garlic, laurel, thyme, black pepper, white pepper, basil, ginger, turmeric, fennel, caraway, chili pepper, cinnamon, marjoram, rosemary, cumin, celery, coriander, onion, etc. Can be mentioned. Preferably, nutmeg, mace, garlic, laurel, black pepper, white pepper, basil, ginger, turmeric, fennel, caraway, chili pepper, cinnamon, cumin, onion and the like can be mentioned. Particularly preferred are black pepper, white pepper, garlic, onion and the like.

Examples of the present invention are shown below, but the present invention is not limited to the examples. In the examples, “part” and “%” are based on weight unless otherwise specified.

Example 1
Roll refiner by stirring a portion of cocoa mass, cocoa powder and cocoa butter melted according to the composition of Example 1 in Table 1 to a dough-like extent (10 minutes) with a mixer (“AM30” manufactured by Aikosha Co., Ltd.). An input dough was prepared, and the roll refiner input dough was refined by a roll refiner (“Three-roll mill SDY-300” manufactured by BUHLER Co., Ltd.) to obtain roll flakes. The obtained roll flakes were subjected to conching with a conching machine (manufactured by Shinagawa Kogyo Co., Ltd.), the remaining cocoa butter was added, lecithin was added, and a final flavor-enhancing oily food was obtained. Viscosity, non-fat cocoa solids, and oil were determined and evaluated for flavor.

(Examples 2 to 3, Comparative Example 1)
The trial production methods of Example 2 to Example 3 and Comparative Example 1 to Comparative Example 3 were carried out in the same steps as in Example 1 except that the formulations in Table 1 were followed, respectively, and an oily food for flavor enhancement was obtained for each. .

(Comparative Example 1)
According to the composition of Comparative Example 1 in Table 1, the melted cacao mass was stirred to a dough-like extent (10 minutes) to prepare a roll refiner charged dough, and the roll refiner charged dough was refined with a roll refiner to obtain roll flakes. . The obtained roll flakes were conched with a conching machine to obtain an oily food for flavor enhancement.

(Comparative Example 2)
Since the composition of Comparative Example 2 in Table 1 is difficult to obtain physical properties suitable for a refiner, it was a dough-like powder even after 30 minutes of kneading using a conching machine. It used for evaluation as an oily food.

(Comparative Example 3)
Since the composition of Comparative Example 3 in Table 1 is practically only cocoa powder and cannot be subjected to the refiner process, it was evaluated as it is as an oily food for flavor enhancement.
A series of trial manufactures including Example 1 was intended to be performed without changing the conditions except that the non-fat cocoa solid content fluctuated. Table 1 is listed in order of increasing non-fat solid content.

(Table 1)

(Particle size measurement method)
Use a micrometer (trade name “Digimatic Standard Outside Micrometer MDC-M” manufactured by Mitutoyo Co., Ltd.) to add a flavor-enhancing oil-based food material (diluted with liquid oil and adjusted to 50% or more) melted on the measurement surface. And measured.
(Viscosity measurement method)
The target chocolate was kept at 45 ° C. and measured using a BM type viscometer (trade name “BII viscometer” manufactured by Toki Sangyo Co., Ltd.) with a No. 4 rotor and 12 rotations.

(Sensory evaluation method)
The flavor-enhancing oily food was added to 1 g and 100 g of a commercially available retort curry (manufactured by House Foods Co., Ltd., product name: “Kokumaro Retort Curry <medium hot>”), and sufficiently heated and mixed. The flavor of each sample was evaluated on the basis of nothing added to the retort curry (additive-free product). At the time of flavor evaluation, the sample was kept at 75 ° C.

The evaluation of the flavor was carried out according to the following criteria in a meeting of 10 expert panels.
X: No difference or unfavorable from additive-free product in terms of richness and spice feeling Δ: Slightly more preferable than additive-free product in terms of richness and spice feel.
◯: More preferable than additive-free product in terms of richness and spice feeling ◎: ◎, ○, and Δ, which are considerably more preferable than additive-free products in terms of richness and spice feel, were accepted.

As is apparent from the evaluation in Table 1, the curry evaluation is more preferable than the additive-free product up to Example 1, Example 2 and Example 3, and in particular, the curry differentiated from the conventional product that Example 2 is considerably preferable. Obtained. On the other hand, Comparative Example 1 which is cacao mass alone was not desirable because it was evaluated as no addition or less. In addition, as the non-fat cocoa solid content increased, the viscosity increased, and in particular, the viscosity could not be measured with Example 3, Comparative Example 2, and Comparative Example 3. Although Example 3 was too viscous to be measured, it was pasty and could be mixed in curry, and although it was slightly evaluated, a product with higher evaluation than the additive-free curry was obtained. However, in Comparative Example 2 and later, it was not even a paste, it remained as a powder, the curry was poorly dispersed, and the evaluation was as follows.
It was clear that the flavor enhancement ability depended on the non-fat cocoa solid content of the flavor-enhancing oily food added.

(Example 4, Example 5)
Regarding the trial production methods of Example 4 and Example 5, it was performed in the same process as Example 3 except according to the formulation of Table 2, respectively, to obtain a flavor-enhancing oily food, and to evaluate the viscosity and flavor. . Table 2 also shows the formulation and evaluation of Example 3 for comparison.
In addition, although a series of trial manufactures including Example 3 are the same in non-fat cocoa solids and oil, Example 5 separates and blends the cocoa mass of Example 3 into cocoa butter and cocoa powder. In Example 6, the cocoa butter was replaced with vegetable oil (Melano EE-NF100F (Fuji Oil Co., Ltd.)), which is a vegetable oil with melting characteristics similar to cocoa butter, but the flavor is plain. It is.

(Table 2)

From a series of trial productions, it was clear that the flavor enhancement effect depended on the amount of cocoa butter (including cocoa butter contained in the cocoa mass) when viewed with the same cocoa solid content.

As described above, the present invention can enhance the richness and the feeling of spices in foods and drinks and seasonings by using the oil-based food for flavor enhancement having a non-fat cocoa solid content of 50 to 65% by weight. It became possible to provide an oily food for flavor enhancement.

Claims

A flavor-enhancing oily food characterized in that the solid content of non-fat cocoa is 50 to 65% by weight.
2. The flavor-enhancing oily food according to claim 1, wherein the oil content is 35 to 50% by weight.
The oily food for flavor enhancement according to claim 1 or 2, wherein the viscosity in a B-type viscometer at 45 ° C is 100 P or more.