WO2022131093A1 - Saltiness enhancer, fat or oil composition for enhancing saltiness, method for enhancing saltiness of food or beverage, and method for producing saltiness enhancer - Google Patents

Saltiness enhancer, fat or oil composition for enhancing saltiness, method for enhancing saltiness of food or beverage, and method for producing saltiness enhancer Download PDF

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Publication number
WO2022131093A1
WO2022131093A1 PCT/JP2021/045076 JP2021045076W WO2022131093A1 WO 2022131093 A1 WO2022131093 A1 WO 2022131093A1 JP 2021045076 W JP2021045076 W JP 2021045076W WO 2022131093 A1 WO2022131093 A1 WO 2022131093A1
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oil
fat
saltiness
enhancing
oxidized
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PCT/JP2021/045076
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French (fr)
Japanese (ja)
Inventor
千恵 本池
舞子 岩橋
美香 西脇
誠 熊田
基孝 鈴木
九達 藤井
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株式会社Ｊ－オイルミルズ
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Priority to JP2022569905A priority Critical patent/JPWO2022131093A1/ja
Publication of WO2022131093A1 publication Critical patent/WO2022131093A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to a technique for enhancing the saltiness of food.
  • Patent Document 1 discloses a method for producing a food or drink with enhanced saltiness, in which 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 are added to a raw material. Has been done.
  • an object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of food and drink.
  • the present invention is at least one selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil from the first aspect. It is an object of the present invention to provide a saltiness enhancer characterized by containing an oxidized oil or fat obtained by oxidizing a seed oil or fat as an active ingredient.
  • the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.
  • the present invention comprises edible oils and fats as base oils, rapeseed oils, soybean oils, corn oils, grapeseed oils, lards, sunflower oils, macadamia nut oils, coconut oils, rice oils, and flaxseed oils.
  • the present invention provides an oil / fat composition for enhancing saltiness, which comprises an oxidized oil / fat obtained by oxidizing at least one oil / fat selected from the above.
  • the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
  • the oxidized oil / fat is contained in an amount of 0.01% by mass or more and 10% by mass or less.
  • the present invention provides a method for enhancing the saltiness of foods and drinks, which comprises adding the above-mentioned saltiness-enhancing agent or the above-mentioned oil and fat composition for enhancing saltiness to foods and drinks or a raw material thereof. It is to provide.
  • the content of the oxidized fats and oils with respect to the total amount of the foods and drinks of the saltiness enhancer or the oil and fat composition for enhancing saltiness is 1 mass ppm or more and 1000 mass ppm or less. It is preferable to add it to foods and drinks or their raw materials.
  • the present invention in its fourth aspect, is at least one selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. It is an object of the present invention to provide a method for producing a salty taste enhancer, which comprises a step of oxidizing an oil or fat to obtain an oxidized oil or fat.
  • the peroxide value of the oxidized fat is 15 or more and 300 or less.
  • fats and oils are oxidized and used as an active ingredient for enhancing saltiness.
  • Oxidized products of fats and oils are generally composed of a wide variety of chemical substances, and it is impossible or extremely excessively economical to investigate and identify the chemical substances contained therein. It is not practical because it takes time and money.
  • a specific treatment is applied to fats and oils, and this is used as an active ingredient for enhancing saltiness.
  • the treatment is an oxidation treatment.
  • the oil and fat used as the raw material for the oxidation treatment may be any oil and fat that can be eaten and drink, and is not particularly limited. , Rice oil, and at least one lard selected from corn oil.
  • the degree of oxidation when the peroxide value is used as an index, the peroxide value of edible oils and fats generally distributed in the market is about 0 to 10, but the peroxide value is increased to about 15 or more and 300 or less. Is preferable.
  • the range of the peroxide value (Peroxide value; hereinafter may be referred to as “POV”) may be in the range of 25 or more and 290 or less, and may be in the range of 40 or more and 270 or less in another embodiment. , 60 or more and 250 or less.
  • the peroxide value can be measured according to the "standard oil and fat analysis test method 2.5.2 peroxide value" (Japan Oil Chemists' Society).
  • the fats and oils to be subjected to the oxidation treatment one type may be used alone or two or more types may be used in combination, but when two or more types are used in combination, the peroxide value of the entire mixed oil after the oxidation treatment is used. May be within the above range. Further, two or more kinds of fats and oils may be separately oxidized and mixed, and the peroxide value of the entire mixed oil mixed after the oxidation treatment may be within the above range.
  • the method for oxidizing fats and oils may be any method as long as it can be oxidized to a peroxide value (POV) within the above-mentioned predetermined range, and is not particularly limited, but a heat treatment method is preferable.
  • POV peroxide value
  • raw material fats and oils are stored in an appropriate container such as a tank, and heating means such as electric heating type, direct flame burner type, microwave type, steam type, and hot air type provided in the container. It is preferable to do it in.
  • the raw material oil to be oxidized may be oil such as rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. These may be used alone or in combination of two or more. When used in combination, the mixed oil may be subjected to an oxidation treatment, or may be separately oxidized and then mixed.
  • the conditions for the heat treatment are not particularly limited, but are preferably performed at a heating temperature of 50 ° C. or higher and 220 ° C. or lower, and a heating time of 0.1 hour or higher and 240 hours or lower, and a heating temperature of 60 ° C. or higher and 160 ° C. or lower. It is more preferable that the heating time is 1 hour or more and 100 hours or less. Further, the condition of the integrated amount of heating temperature (° C.) ⁇ heating time (hours) is typically 200 or more and 20000 or less, and in another embodiment, it may be in the range of 220 or more and 18000 or less. , 240 or more and 15,000 or less.
  • the integrated amount of heating temperature (° C) x heating time (hours) is the heating temperature (° C) before changing the temperature x heating time (hours) before changing the temperature + It can be calculated as an integral value of the heating temperature (° C.) after changing the temperature ⁇ the heating time (hours) after changing the temperature, or the heating temperature (° C.) over the heating time (hours).
  • oxygen air
  • oxygen air
  • the amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of the above fats and oils.
  • air it is preferably 0.005 to 10 L / min, more preferably 0.01 to 5 L / min, per 1 kg of the fat.
  • oxidized fats and oils described above are excellent in the effect of enhancing the saltiness of foods and drinks, as shown in Examples described later. Therefore, in the present invention, this is used as an active ingredient of the saltiness enhancer.
  • the salty taste enhancer may be provided in the form of an oil / fat composition.
  • edible oils and fats, excipients, auxiliaries, emulsifiers, pH adjusters and the like are optionally blended, and liquid, powder, paste and the like can be arbitrarily blended by a known method.
  • It can be an oil / fat composition in the form of. That is, for example, it may be prepared into liquid fats and oils, margarine, fat spreads, shortenings, powdered fats and oils, etc., which are mainly composed of fats and oils, by a pharmaceutical technique usually known to those skilled in the art, or the blending amount of the fats and oils may be increased.
  • emulsifying raw material which may be powdered.
  • powdering examples include spray drying and freeze drying.
  • edible oils and fats examples include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, and palm oil.
  • Vegetable oils such as coconut oil, beef oils, pork oils, chicken oils, animal oils such as milk fats, medium chain fatty acid triglycerides and the like.
  • these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned.
  • the edible fats and oils may be one kind alone or a mixture of two or more kinds.
  • the saltiness enhancer provided by the present invention may appropriately contain an auxiliary agent usually added for food as long as the desired functionality of the saltiness enhancer is not impaired.
  • the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the content of the oxidized fats and oils described above in the saltiness enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, and 0.03% by mass or more and 7% by mass or less. More preferably, it is more preferably 0.05% by mass or more and 5% by mass or less.
  • the material itself that provides the oxidized fats and oils described above may constitute the saltiness enhancer.
  • the oxidized fat and oil described above may be contained in the edible fat and oil. That is, an edible oil / fat which is a base oil and a salty taste enhancing oil / fat composition containing the above-mentioned oxidized oil / fat are provided. According to this, it is easy to adjust the concentration of the oxidized fat and oil using edible fat and oil as a dispersion medium. In addition, when it is contained in foods and drinks, it is easy to adapt to the ingredients and food ingredients.
  • edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, coconut oil, olive oil, sesame oil, red flower oil, sunflower oil, and cottonseed oil, as in the case of the above-mentioned saltiness enhancer.
  • Rice oil peanut oil, palm oil, vegetable oil such as coconut oil, animal oil such as beef oil, pork oil, chicken oil, milk oil, medium chain fatty acid triglyceride and the like.
  • these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned.
  • the edible fats and oils may be one kind alone or a mixture of two or more kinds.
  • the content of the edible fat and oil and the oxidized fat and oil in the salty taste enhancing fat and oil composition is not particularly limited, but it is preferable that the oxidized fat and oil are well dispersed in the fat and oil composition.
  • the edible oil / fat is contained in an amount of 90% by mass or more and 99.99% by mass or less, more preferably 93% by mass or more and 99.97% by mass or less, and 95% by mass or more and 99.95% by mass or less. It is even more preferable that the content is% or less.
  • the oxidized fat and oil is contained in an amount of 0.01% by mass or more and 10% by mass or less, more preferably 0.03% by mass or more and 7% by mass or less, and more preferably 0.05% by mass or more and 5 by mass. It is even more preferable that the content is by mass or less.
  • the content ratio of the oxidized fat to the edible fat is preferably 0.01 parts by mass or more and 11.12 parts by mass or less, and 0.03 parts by mass or more and 7.53 parts by mass or more with respect to 100 parts by mass of the edible fat. It is more preferably 0.05 parts by mass or more and 5.27 parts by mass or less.
  • the oxidized fat / oil may be solid at room temperature or the like, and may be mixed with the edible fat / oil in a state of being sufficiently melted by heating or the like.
  • the salt-enhancing oil / fat composition provided by the present invention appropriately contains an auxiliary agent usually added for food as long as the desired salt-enhancing functionality is not impaired.
  • the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, tocopherol, silicone and the like.
  • the above-mentioned saltiness enhancer or the saltiness-enhancing oil / fat composition in the present invention, if the above-mentioned oxidized oil / fat contained in the agent or composition is contained in foods and drinks and its raw materials, it can be used. good. Thereby, the salty taste of the food and drink can be enhanced.
  • the amount to be added to the food or drink may be appropriately set according to the type of food to be applied, but typically, for example, the amount of the oxidized fat or oil in the form of the food or drink to which the present invention is applied is preferable. Is 1 mass ppm or more and 1000 mass ppm or less.
  • the content in the food or drink may be in the range of 2 mass ppm or more and 800 mass ppm or less, and may be in the range of 3 mass ppm or more and 500 mass ppm or less, and may be in the range of 5 mass ppm or less. It may be in the range of 200 mass ppm or less.
  • the food to which the present invention is applied is not particularly limited, but typically, for example, stir-fried foods, baked foods, steamed foods, boiled foods, cooked foods, stewed foods, seasonings and the like.
  • Specific examples include, for example, pasta dishes, fried rice, fried vegetables, grilled meat, grilled fish, hot vegetables, Chinese buns, grilled meat, meat dumplings, hamburgers, minced meat cutlets, ham, sausages, rice balls, cooked rice, soup, noodle soup, ru, sauce, etc.
  • Fillings, cheese, snacks, Japanese sweets, bread and the like can be mentioned.
  • the saltiness of the obtained food or drink can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, injecting or the like into the raw material of the food or drink or an intermediate product in the manufacturing process at an arbitrary timing.
  • it can also be added to foods and drinks by sprinkling or applying them after cooking, processing, or manufacturing of foods and drinks. good.
  • whether or not the salty taste is enhanced in foods and drinks to which the present invention is applied is determined by adding the above-mentioned oxidized fat and oil and preparing in the same manner without adding the fat and oil.
  • a sensory evaluation test preferably a sensory evaluation test by a plurality of panelists selected so as not to have a preference bias with respect to the population, can be used for objective evaluation.
  • the range of foods and drinks to which the present invention can be applied is not limited to humans, but can also be applied to foods and feeds for animals.
  • Table 1 shows the materials used in the test.
  • Table 2 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
  • Test oil was prepared by using rapeseed oil as a base oil and mixing 0.1% by mass to 4% by mass of samples treated with various rapeseed oils with the base oil.
  • the test oil was added to and mixed with the noodle soup so that the amount added to the noodle soup was 0.5% by mass, and the final concentration of the sample treated with various rapeseed oils was 5, 10, 50, 100, or 200 mass ppm.
  • the sensory evaluation was performed by four specialized panelists from the viewpoint of the effect of enhancing the salty taste, and each panelist was scored according to the following scoring criteria, and the average score was calculated.
  • Table 3 shows the results of the sensory evaluation.
  • rapeseed oil had no effect of enhancing the salty taste of mentsuyu.
  • the oxidized fat and oil obtained by subjecting the rapeseed oil to a predetermined oxidation treatment has an effect of enhancing the salty taste of the noodle soup. rice field.
  • Test Example 2 The effect of enhancing saltiness was investigated in the same manner as in Test Example 1 except that the sample was replaced with a sample prepared using lard as a raw material fat.
  • Table 4 shows the results of the sensory evaluation.
  • ⁇ Test Example 3> The saltiness was enhanced in the same manner as in Test Example 1 except that the sample was replaced with a sample prepared using soybean oil, corn oil, grape seed oil, sunflower oil, macadamia nut oil, coconut oil, rice oil, or flaxseed oil as raw material oils and fats. I investigated the effect. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation of sunflower oil, macadamia nut oil, coconut oil, rice oil, and flax oil was performed by three expert panelists.
  • Tables 5-1 and 5-2 show the results of sensory evaluation.
  • Test Examples 1 and 3 samples prepared using rapeseed oil, soybean oil, corn oil, or grape seed oil as raw material fats and oils were subjected to the same effect as Test Example 1 except that they were applied to pottage. I investigated about. The final concentration of the sample with respect to the pottage was adjusted to 50 ppm and tested.
  • Table 6 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
  • Table 7 shows the results of the sensory evaluation.
  • rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat and oil instead of the oxidized fat and oil 3 or the oxidized fat and oil 7 prepared in Preparation Example 2, and the salty taste was the same as in Test Example 1.
  • the final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
  • Table 8 shows the results of the sensory evaluation.
  • the effect of enhancing the saltiness of the noodle soybean by the oxidized fat obtained by subjecting the rapeseed oil to a predetermined oxidation treatment is to increase the oxidized fat.
  • the base oil for which the test oil was diluted was changed from rapeseed oil to soybean oil or corn oil, the effect of enhancing the saltiness was similarly observed.
  • the effect of enhancing the saltiness of corn oil with respect to the oxidized fat and oil obtained by subjecting lard to a predetermined oxidation treatment was tested by diluting the oxidized fat and oil.
  • the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of enhancing the saltiness was observed.

Abstract

Provided is a material that has an excellent effect of enhancing the saltiness of a food or a beverage.　A saltiness enhancer characterized by comprising, as an active ingredient, an oxidized fat or oil prepared by oxidizing at least one fat or oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil and linseed oil. A saltiness enhancer characterized by comprising an edible fat or oil that is used as a base oil together with an oxidized fat or oil that is prepared by oxidizing at least one fat or oil selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil and linseed oil. By adding such a saltiness enhancer to a food, a beverage or a starting material thereof, the saltiness of the food or beverage can be enhanced.

Description

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Salt taste enhancer, oil / fat composition for salt taste enhancer, salt taste enhancer method for foods and drinks, and method for producing salt taste enhancer
　本発明は、食品の塩味を増強する技術に関する。 The present invention relates to a technique for enhancing the saltiness of food.
　食塩は食品に塩味を付与してその美味しさを増強してくれる調味料であるとともに、身体を正常に機能させるために重要な役割を担う栄養素でもある。一方で、食塩の過剰摂取は、高血圧、心疾患、脳卒中、胃がん等の誘発の原因になると考えられている。そこで、食塩の使用量を低減しつつ塩味を損なわない減塩食品や減塩調味料の開発が進められている。例えば、特許文献１には、アルギニン及び／又はその塩、乳酸及び／又はその塩、並びにグルコン酸及び／又はその塩を原料に所定量添加する、塩味の増強された飲食品の製造方法が開示されている。 Salt is a seasoning that adds salt to food and enhances its deliciousness, and is also a nutrient that plays an important role in the normal functioning of the body. On the other hand, excessive intake of salt is considered to be a cause of induction of hypertension, heart disease, stroke, gastric cancer and the like. Therefore, the development of low-salt foods and low-salt seasonings that do not impair the salty taste while reducing the amount of salt used is being promoted. For example, Patent Document 1 discloses a method for producing a food or drink with enhanced saltiness, in which 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 are added to a raw material. Has been done.
特開２０１３－２０８０５７号公報Japanese Unexamined Patent Publication No. 2013-20857
　従来の技術により食品に塩味を付与することは有用である。しかしながら、近年、減塩食品への関心はますます高くなっており、食塩の使用量を減らしても食品の塩味を損なわない技術の更なる開発が望まれている。 It is useful to add salt to foods using conventional techniques. However, in recent years, interest in low-salt foods has been increasing, and further development of a technique that does not impair the salty taste of foods even if the amount of salt used is reduced is desired.
　よって、本発明の目的は、飲食品の塩味を増強する効果に優れた素材を提供することにある。 Therefore, an object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of food and drink.
　発明者らは、鋭意検討の結果、油脂に特定の処理を施すことにより飲食品の塩味を増強する効果に優れた素材が得られることを見出し、本発明を完成するに至った。 As a result of diligent studies, the inventors have found that a material having an excellent effect of enhancing the saltiness of food and drink can be obtained by applying a specific treatment to fats and oils, and have completed the present invention.
　すなわち、本発明は、その第１の観点においては、菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を有効成分とすることを特徴とする塩味増強剤を提供するものである。 That is, the present invention is at least one selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil from the first aspect. It is an object of the present invention to provide a saltiness enhancer characterized by containing an oxidized oil or fat obtained by oxidizing a seed oil or fat as an active ingredient.
　上記の塩味増強剤においては、前記酸化油脂の過酸化物価が１５以上３００以下であることが好ましい。 In the saltiness enhancer, the peroxide value of the oxidized fat is preferably 15 or more and 300 or less.
　本発明は、その第２の観点においては、ベース油である食用油脂と、菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を含有することを特徴とする塩味増強用油脂組成物を提供するものである。 From the second aspect, the present invention comprises edible oils and fats as base oils, rapeseed oils, soybean oils, corn oils, grapeseed oils, lards, sunflower oils, macadamia nut oils, coconut oils, rice oils, and flaxseed oils. The present invention provides an oil / fat composition for enhancing saltiness, which comprises an oxidized oil / fat obtained by oxidizing at least one oil / fat selected from the above.
　また、上記の塩味増強用油脂組成物においては、前記酸化油脂の過酸化物価が１５以上３００以下であることが好ましい。 Further, in the above-mentioned oil / fat composition for enhancing saltiness, it is preferable that the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
　また、上記の塩味増強用油脂組成物においては、前記酸化油脂を０．０１質量％以上１０質量％以下含有することが好ましい。 Further, in the above-mentioned oil / fat composition for enhancing saltiness, it is preferable that the oxidized oil / fat is contained in an amount of 0.01% by mass or more and 10% by mass or less.
　本発明は、その第３の観点においては、上記の塩味増強剤、又は上記の塩味増強用油脂組成物を、飲食品又はその原料中に添加することを特徴とする飲食品の塩味増強方法を提供するものである。 From the third aspect of the present invention, the present invention provides a method for enhancing the saltiness of foods and drinks, which comprises adding the above-mentioned saltiness-enhancing agent or the above-mentioned oil and fat composition for enhancing saltiness to foods and drinks or a raw material thereof. It is to provide.
　上記の飲食品の塩味増強方法においては、上記の塩味増強剤、又は上記の塩味増強用油脂組成物を、飲食品全量に対する前記酸化油脂の含有量が１質量ｐｐｍ以上１０００質量ｐｐｍ以下となるように、飲食品又はその原料中に添加することが好ましい。 In the method for enhancing the saltiness of foods and drinks, the content of the oxidized fats and oils with respect to the total amount of the foods and drinks of the saltiness enhancer or the oil and fat composition for enhancing saltiness is 1 mass ppm or more and 1000 mass ppm or less. It is preferable to add it to foods and drinks or their raw materials.
　本発明は、その第４の観点においては、菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理して酸化油脂を得る工程を含むことを特徴とする塩味増強剤の製造方法を提供するものである。 The present invention, in its fourth aspect, is at least one selected from rapeseed oil, soybean oil, corn oil, grapeseed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. It is an object of the present invention to provide a method for producing a salty taste enhancer, which comprises a step of oxidizing an oil or fat to obtain an oxidized oil or fat.
　上記の塩味増強剤の製造方法においては、前記酸化油脂の過酸化物価が１５以上３００以下となるように酸化処理することが好ましい。 In the above method for producing a saltiness enhancer, it is preferable to perform an oxidation treatment so that the peroxide value of the oxidized fat is 15 or more and 300 or less.
　また、上記の塩味増強剤の製造方法においては、前記油脂に酸素を供給しつつ、加熱することにより、前記酸化処理を行うことが好ましい。 Further, in the above-mentioned method for producing a saltiness enhancer, it is preferable to perform the oxidation treatment by heating the fat and oil while supplying oxygen.
　［不可能・非実際的事情の存在］
　本発明は、油脂を酸化処理し、これを塩味増強の有効成分とするものである。一般に、油脂の酸化処理物は極めて多種類の化学物質で構成される組成物となっており、含まれる化学物質を調べ、逐一特定することは、不可能であるか、又は著しく過大な経済的支出や時間を要するためおよそ実際的ではない。 [Existence of impossible / impractical circumstances]
In the present invention, fats and oils are oxidized and used as an active ingredient for enhancing saltiness. Oxidized products of fats and oils are generally composed of a wide variety of chemical substances, and it is impossible or extremely excessively economical to investigate and identify the chemical substances contained therein. It is not practical because it takes time and money.
　本発明によれば、油脂の酸化処理物を利用して、食品の塩味を増強する効果に優れた素材を提供することができる。 According to the present invention, it is possible to provide a material having an excellent effect of enhancing the saltiness of food by utilizing an oxidized product of fats and oils.
　本発明は、油脂に特定の処理を施して、これを塩味増強の有効成分とするものである。具体的には、その処理は酸化処理である。以下、本発明を実施するための形態について、更に詳細に説明する。 In the present invention, a specific treatment is applied to fats and oils, and this is used as an active ingredient for enhancing saltiness. Specifically, the treatment is an oxidation treatment. Hereinafter, embodiments for carrying out the present invention will be described in more detail.
　酸化処理の原料とする油脂としては、飲食可能とされた油脂であればよく、特に制限はないが、菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂であることが好ましい。酸化の程度としては、過酸化物価を指標にするとき、一般に市場に流通している食用油脂の過酸化物価が０～１０程度であるところ、その過酸化物価が１５以上３００以下程度に高められていることが好ましい。過酸化物価（Ｐｅｒｏｘｉｄｅ　ｖａｌｕｅ；以下「ＰＯＶ」という場合がある。）の範囲は、別の態様にあっては、２５以上２９０以下の範囲であってよく、４０以上２７０以下の範囲であってよく、６０以上２５０以下の範囲であってよい。過酸化物価が上記範囲未満であると塩味増強効果に乏しくなる傾向がある。過酸化物価が上記範囲を超えると飲食品の風味が悪くなるおそれがある。過酸化物価（ＰＯＶ）は、「基準油脂分析試験法　２．５．２　過酸化物価」（日本油化学会）に則って測定することができる。なお、酸化処理に供する油脂は、一種類を単独で使用してもよく、二種類以上を併用してもよいが、二種類以上を併用した場合、酸化処理後の混合油全体における過酸化物価が上記範囲内であればよい。また、二種類以上の油脂を別々に酸化処理して混合してもよく、酸化処理後に混合してなる混合油全体における過酸化物価が上記範囲内であればよい。 The oil and fat used as the raw material for the oxidation treatment may be any oil and fat that can be eaten and drink, and is not particularly limited. , Rice oil, and at least one lard selected from corn oil. As for the degree of oxidation, when the peroxide value is used as an index, the peroxide value of edible oils and fats generally distributed in the market is about 0 to 10, but the peroxide value is increased to about 15 or more and 300 or less. Is preferable. The range of the peroxide value (Peroxide value; hereinafter may be referred to as “POV”) may be in the range of 25 or more and 290 or less, and may be in the range of 40 or more and 270 or less in another embodiment. , 60 or more and 250 or less. If the peroxide value is less than the above range, the salty taste enhancing effect tends to be poor. If the peroxide value exceeds the above range, the flavor of food and drink may deteriorate. The peroxide value (POV) can be measured according to the "standard oil and fat analysis test method 2.5.2 peroxide value" (Japan Oil Chemists' Society). As the fats and oils to be subjected to the oxidation treatment, one type may be used alone or two or more types may be used in combination, but when two or more types are used in combination, the peroxide value of the entire mixed oil after the oxidation treatment is used. May be within the above range. Further, two or more kinds of fats and oils may be separately oxidized and mixed, and the peroxide value of the entire mixed oil mixed after the oxidation treatment may be within the above range.
　油脂を酸化処理する方法としては、上記所定範囲の過酸化物価（ＰＯＶ）に酸化処理することができる方法であればよく、特に制限はないが、好ましくは加熱処理する方法が挙げられる。例えば、工業的スケールで生産する観点からは、タンク等の適当な容器に原料油脂を収容したうえ、容器に備わる電熱式、直火バーナー式、マイクロ波式、蒸気式、熱風式などの加熱手段で行うことが好ましい。 The method for oxidizing fats and oils may be any method as long as it can be oxidized to a peroxide value (POV) within the above-mentioned predetermined range, and is not particularly limited, but a heat treatment method is preferable. For example, from the viewpoint of production on an industrial scale, raw material fats and oils are stored in an appropriate container such as a tank, and heating means such as electric heating type, direct flame burner type, microwave type, steam type, and hot air type provided in the container. It is preferable to do it in.
　酸化処理を施す原料油脂としては、上述したとおり、菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、アマニ油等の油脂であればよく、これらは、一種類を単独でもよく、二種以上を併用してもよい。また、併用する場合には、混合油を酸化処理に供してもよく、別々に酸化処理した後に混合してもよい。 As described above, the raw material oil to be oxidized may be oil such as rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. These may be used alone or in combination of two or more. When used in combination, the mixed oil may be subjected to an oxidation treatment, or may be separately oxidized and then mixed.
　加熱処理の条件としては、特に制限はないが、加熱温度５０℃以上２２０℃以下で、加熱時間が０．１時間以上２４０時間以下で行うことが好ましく、加熱温度６０℃以上１６０℃以下で、加熱時間が１時間以上１００時間以下で行うことがより好ましい。また、加熱温度（℃）×加熱時間（時間）の積算量の条件としては、典型的に２００以上２００００以下であり、別の態様にあっては、２２０以上１８０００以下の範囲であってもよく、２４０以上１５０００以下の範囲であってもよい。なお、加熱温度を変化させた場合、加熱温度（℃）×加熱時間（時間）の積算量は、温度を変化させる前の加熱温度（℃）×温度を変化させる前の加熱時間（時間）＋温度を変化させた後の加熱温度（℃）×温度を変化させた後の加熱時間（時間）、又は加熱時間（時間）にわたる加熱温度（℃）の積分値として算出することができる。 The conditions for the heat treatment are not particularly limited, but are preferably performed at a heating temperature of 50 ° C. or higher and 220 ° C. or lower, and a heating time of 0.1 hour or higher and 240 hours or lower, and a heating temperature of 60 ° C. or higher and 160 ° C. or lower. It is more preferable that the heating time is 1 hour or more and 100 hours or less. Further, the condition of the integrated amount of heating temperature (° C.) × heating time (hours) is typically 200 or more and 20000 or less, and in another embodiment, it may be in the range of 220 or more and 18000 or less. , 240 or more and 15,000 or less. When the heating temperature is changed, the integrated amount of heating temperature (° C) x heating time (hours) is the heating temperature (° C) before changing the temperature x heating time (hours) before changing the temperature + It can be calculated as an integral value of the heating temperature (° C.) after changing the temperature × the heating time (hours) after changing the temperature, or the heating temperature (° C.) over the heating time (hours).
　加熱処理に際しては、撹拌により容器の開放スペースから酸素を取り入れたり、酸素を吹き込んだりして、酸素（空気）を供給してもよい。酸素源は空気などを用いてもよい。これにより油脂の酸化が促進される。その場合、酸素の供給量としては、上記油脂１ｋｇあたり０．００１～２Ｌ／分となるようにすることが好ましい。例えば、空気の場合は、上記油脂１ｋｇあたり０．００５～１０Ｌ／分であることが好ましく、０．０１～５Ｌ／分であることがより好ましい。 In the heat treatment, oxygen (air) may be supplied by taking in oxygen from the open space of the container by stirring or blowing oxygen. Air or the like may be used as the oxygen source. This promotes the oxidation of fats and oils. In that case, the amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of the above fats and oils. For example, in the case of air, it is preferably 0.005 to 10 L / min, more preferably 0.01 to 5 L / min, per 1 kg of the fat.
　上記に説明した酸化油脂（以下、単に「酸化油脂」という場合がある。）は、後述する実施例において示されるように、飲食品の塩味を増強する効果に優れている。よって、本発明においてはこれを塩味増強剤の有効成分として利用するものである。 The oxidized fats and oils described above (hereinafter, may be simply referred to as “oxidized fats and oils”) are excellent in the effect of enhancing the saltiness of foods and drinks, as shown in Examples described later. Therefore, in the present invention, this is used as an active ingredient of the saltiness enhancer.
　本発明の限定されない任意の態様においては、上記塩味増強剤は、油脂組成物の形態で提供されてよい。具体的には、例えば、必要に応じて任意に食用油脂、賦形剤、補助剤、乳化剤、ｐＨ調整剤等を配合して、公知の手法により、液体状、粉末状、ペースト状等の任意の形態の油脂組成物となし得る。すなわち、例えば、通常当業者に周知の製剤的技術により、油脂成分を主体とした、液体油脂、マーガリン、ファットスプレッド、ショートニング、粉末油脂等に調製されてもよく、あるいは、油脂成分の配合量が少ない溶液状、粉末状、ゲル状、顆粒状等に調製されてもよく、それら形態は任意に採用し得る。また、例えば、粉末化する場合には、コーンシロップ等の補助剤を使用することができ、更に、乳化剤を添加して乳化原料を調製したうえ、これを粉末化してもよい。粉末化の手段としては、スプレードライ、フリーズドライ等が挙げられる。 In any aspect of the present invention, the salty taste enhancer may be provided in the form of an oil / fat composition. Specifically, for example, edible oils and fats, excipients, auxiliaries, emulsifiers, pH adjusters and the like are optionally blended, and liquid, powder, paste and the like can be arbitrarily blended by a known method. It can be an oil / fat composition in the form of. That is, for example, it may be prepared into liquid fats and oils, margarine, fat spreads, shortenings, powdered fats and oils, etc., which are mainly composed of fats and oils, by a pharmaceutical technique usually known to those skilled in the art, or the blending amount of the fats and oils may be increased. It may be prepared in the form of a small amount of solution, powder, gel, granules, etc., and these forms may be arbitrarily adopted. Further, for example, in the case of powdering, an auxiliary agent such as corn syrup can be used, and an emulsifier may be added to prepare an emulsifying raw material, which may be powdered. Examples of the powdering means include spray drying and freeze drying.
　食用油脂としては、例えば、菜種油（高オレイン酸タイプを含む）、大豆油、パーム油、パーム核油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、ヤシ油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点部、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂等が挙げられる。食用油脂は、一種単独でも二種以上が混合されていてもよい。 Examples of edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, and palm oil. , Vegetable oils such as coconut oil, beef oils, pork oils, chicken oils, animal oils such as milk fats, medium chain fatty acid triglycerides and the like. In addition, these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned. The edible fats and oils may be one kind alone or a mixture of two or more kinds.
　本発明により提供される塩味増強剤には、所望する塩味増強の機能性を損なわない範囲で、食用に通常添加される助剤が適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 The saltiness enhancer provided by the present invention may appropriately contain an auxiliary agent usually added for food as long as the desired functionality of the saltiness enhancer is not impaired. Examples of the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.
　上記に説明した酸化油脂の塩味増強剤中の含有量としては、特に限定されないが、０．０１質量％以上１０質量％以下であることが好ましく、０．０３質量％以上７質量％以下であることがより好ましく、０．０５質量％以上５質量％以下であることが更に好ましい。なお、上記に説明した酸化油脂を提供する素材自体が、上記塩味増強剤を構成してもよい。 The content of the oxidized fats and oils described above in the saltiness enhancer is not particularly limited, but is preferably 0.01% by mass or more and 10% by mass or less, and 0.03% by mass or more and 7% by mass or less. More preferably, it is more preferably 0.05% by mass or more and 5% by mass or less. The material itself that provides the oxidized fats and oils described above may constitute the saltiness enhancer.
　一方、本発明の限定されない他の態様においては、上記に説明した酸化油脂は、食用油脂に含有されていてもよい。すなわち、ベース油である食用油脂と、上記酸化油脂を含む塩味増強用油脂組成物が提供される。これによれば、食用油脂を分散媒として上記酸化油脂の濃度を調整しやすい。また、飲食品に含有せしめる際にその食材や食品成分等になじませやすい。 On the other hand, in another aspect of the present invention, the oxidized fat and oil described above may be contained in the edible fat and oil. That is, an edible oil / fat which is a base oil and a salty taste enhancing oil / fat composition containing the above-mentioned oxidized oil / fat are provided. According to this, it is easy to adjust the concentration of the oxidized fat and oil using edible fat and oil as a dispersion medium. In addition, when it is contained in foods and drinks, it is easy to adapt to the ingredients and food ingredients.
　食用油脂としては、上記した塩味増強剤と同様に、例えば、菜種油（高オレイン酸タイプを含む）、大豆油、パーム油、パーム核油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、ヤシ油、カカオ脂等の植物油脂、牛脂、豚脂、鶏脂、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。加えて、これらの分別油（パーム油の中融点部、パーム油の軟質分別油、パーム油の硬質分別油等）、エステル交換油、水素添加油等の加工油脂等が挙げられる。食用油脂は、一種単独でも二種以上が混合されていてもよい。 Examples of edible oils and fats include rapeseed oil (including high oleic acid type), soybean oil, palm oil, palm kernel oil, coconut oil, olive oil, sesame oil, red flower oil, sunflower oil, and cottonseed oil, as in the case of the above-mentioned saltiness enhancer. , Rice oil, peanut oil, palm oil, vegetable oil such as coconut oil, animal oil such as beef oil, pork oil, chicken oil, milk oil, medium chain fatty acid triglyceride and the like. In addition, these fractionated oils (medium melting point of palm oil, soft fractionated oil of palm oil, hard fractionated oil of palm oil, etc.), ester exchange oil, processed fats and oils such as hydrogenated oil, etc. can be mentioned. The edible fats and oils may be one kind alone or a mixture of two or more kinds.
　上記塩味増強用油脂組成物中の食用油脂及び上記酸化油脂の含有量は、特に限定されないが、油脂組成物中に上記酸化油脂がよく分散した状態とすることが好ましい。例えば、食用油脂を９０質量％以上９９．９９質量％以下含有していることが好ましく、９３質量％以上９９．９７質量％以下含有していることがより好ましく、９５質量％以上９９．９５質量％以下含有していることが更により好ましい。また、上記酸化油脂を０．０１質量％以上１０質量％以下含有していることが好ましく、０．０３質量％以上７質量％以下含有していることがより好ましく、０．０５質量％以上５質量％以下含有していることが更により好ましい。また、食用油脂に対する上記酸化油脂の含有比は、食用油脂１００質量部に対して０．０１質量部以上１１．１２質量部以下であることが好ましく、０．０３質量部以上７．５３質量部以下であることがより好ましく、０．０５質量部以上５．２７質量部以下であることが更により好ましい。なお、上記酸化油脂は、別の態様にあっては、その形態が常温で固体等の場合もあるので、加温等によって十分に溶融させた状態で食用油脂と混合するようにしてもよい。 The content of the edible fat and oil and the oxidized fat and oil in the salty taste enhancing fat and oil composition is not particularly limited, but it is preferable that the oxidized fat and oil are well dispersed in the fat and oil composition. For example, it is preferable that the edible oil / fat is contained in an amount of 90% by mass or more and 99.99% by mass or less, more preferably 93% by mass or more and 99.97% by mass or less, and 95% by mass or more and 99.95% by mass or less. It is even more preferable that the content is% or less. Further, it is preferable that the oxidized fat and oil is contained in an amount of 0.01% by mass or more and 10% by mass or less, more preferably 0.03% by mass or more and 7% by mass or less, and more preferably 0.05% by mass or more and 5 by mass. It is even more preferable that the content is by mass or less. The content ratio of the oxidized fat to the edible fat is preferably 0.01 parts by mass or more and 11.12 parts by mass or less, and 0.03 parts by mass or more and 7.53 parts by mass or more with respect to 100 parts by mass of the edible fat. It is more preferably 0.05 parts by mass or more and 5.27 parts by mass or less. In another embodiment, the oxidized fat / oil may be solid at room temperature or the like, and may be mixed with the edible fat / oil in a state of being sufficiently melted by heating or the like.
　本発明により提供される塩味増強用油脂組成物には、上記した塩味増強剤と同様に、所望する塩味増強の機能性を損なわない範囲で、食用に通常添加される助剤が適宜配合されていてもよい。助剤としては、酸化防止剤、消泡剤、乳化剤、香料、風味付与剤、色素、生理活性物質等が挙げられる。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ－オリザノール、トコフェロール、シリコーン等が挙げられる。 Similar to the above-mentioned salt-enhancing agent, the salt-enhancing oil / fat composition provided by the present invention appropriately contains an auxiliary agent usually added for food as long as the desired salt-enhancing functionality is not impaired. You may. Examples of the auxiliary agent include antioxidants, antifoaming agents, emulsifiers, fragrances, flavoring agents, pigments, physiologically active substances and the like. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like.
　上記した塩味増強剤又は塩味増強用油脂組成物の使用形態について更に説明すると、本発明においては、その剤又は組成物に含まれる上記酸化油脂を飲食品やその原料に含有せしめるようにして用いればよい。これにより、その飲食品の塩味を増強することができる。飲食品への添加量としては、適用する食品の種類に応じて適宜設定すればよいが、典型的には、例えば、本発明を適用する飲食品の形態中に上記酸化油脂の量として、好ましくは１質量ｐｐｍ以上１０００質量ｐｐｍ以下などである。飲食品中の含有量としては、別の態様にあっては、２質量ｐｐｍ以上８００質量ｐｐｍ以下の範囲であってよく、３質量ｐｐｍ以上５００質量ｐｐｍ以下の範囲であってよく、５質量ｐｐｍ以上２００質量ｐｐｍ以下の範囲であってよい。 Further explaining the usage mode of the above-mentioned saltiness enhancer or the saltiness-enhancing oil / fat composition, in the present invention, if the above-mentioned oxidized oil / fat contained in the agent or composition is contained in foods and drinks and its raw materials, it can be used. good. Thereby, the salty taste of the food and drink can be enhanced. The amount to be added to the food or drink may be appropriately set according to the type of food to be applied, but typically, for example, the amount of the oxidized fat or oil in the form of the food or drink to which the present invention is applied is preferable. Is 1 mass ppm or more and 1000 mass ppm or less. In another embodiment, the content in the food or drink may be in the range of 2 mass ppm or more and 800 mass ppm or less, and may be in the range of 3 mass ppm or more and 500 mass ppm or less, and may be in the range of 5 mass ppm or less. It may be in the range of 200 mass ppm or less.
　本発明を適用する食品としては、特に制限はないが、典型的には、例えば、炒め調理品、焼き調理品、蒸し調理品、茹で調理品、炊き調理品、煮込み調理品、調味料等が挙げられる。具体例としては、例えば、パスタ料理、炒飯、野菜炒め、焼き肉、焼き魚、温野菜、中華まん、焼売、肉団子、ハンバーグ、メンチカツ、ハム、ソーセージ、おにぎり、炊き込みご飯、スープ、めんつゆ、ルウ、ソース、フィリング、チーズ、スナック菓子、和菓子、パン等が挙げられる。 The food to which the present invention is applied is not particularly limited, but typically, for example, stir-fried foods, baked foods, steamed foods, boiled foods, cooked foods, stewed foods, seasonings and the like. Can be mentioned. Specific examples include, for example, pasta dishes, fried rice, fried vegetables, grilled meat, grilled fish, hot vegetables, Chinese buns, grilled meat, meat dumplings, hamburgers, minced meat cutlets, ham, sausages, rice balls, cooked rice, soup, noodle soup, ru, sauce, etc. Fillings, cheese, snacks, Japanese sweets, bread and the like can be mentioned.
　本発明を食品に適用する際、その使用の態様に特に制限はない。例えば、飲食品の原料や製造工程の中間物等へ、任意のタイミングで添加、混合、溶解、分散、乳化、注入すること等により、得られる飲食品の塩味を増強することができる。また、原料や製造工程の中間物への添加等だけでなく、飲食品の調理、加工、あるいは製造等の後に、ふり掛けたり、塗布したりすること等により、その飲食品に添加してもよい。 When applying the present invention to foods, there are no particular restrictions on the mode of use thereof. For example, the saltiness of the obtained food or drink can be enhanced by adding, mixing, dissolving, dispersing, emulsifying, injecting or the like into the raw material of the food or drink or an intermediate product in the manufacturing process at an arbitrary timing. In addition to being added to raw materials and intermediates in the manufacturing process, it can also be added to foods and drinks by sprinkling or applying them after cooking, processing, or manufacturing of foods and drinks. good.
　本発明の限定されない任意の態様においては、本発明を適用した飲食品等において塩味が増強したかどうかを、上記酸化油脂を添加して調製したものと、添加しないで同様に調製したものとを、官能評価試験、好ましくは、母集団に対して嗜好的偏向がないように選出された複数名のパネラーによる官能評価試験等に供することによって、客観的に評価することが可能である。 In any aspect of the present invention, whether or not the salty taste is enhanced in foods and drinks to which the present invention is applied is determined by adding the above-mentioned oxidized fat and oil and preparing in the same manner without adding the fat and oil. , A sensory evaluation test, preferably a sensory evaluation test by a plurality of panelists selected so as not to have a preference bias with respect to the population, can be used for objective evaluation.
　本発明を適用し得る飲食品等の範囲は、ヒト用に限られるものではなく、動物用のエサや飼料等にも適用され得る。 The range of foods and drinks to which the present invention can be applied is not limited to humans, but can also be applied to foods and feeds for animals.
　以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明の範囲を何ら限定するものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the scope of the present invention at all.
　表１には、試験に使用した材料を示す。 Table 1 shows the materials used in the test.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［調製例１］
　〔酸化油脂〕
　油脂２００～５００ｇをビーカーに入れ、これに０．２０～０．５０Ｌ／分の量の空気を供給しつつ、オイルバス中、撹拌速度２００～４００ｒｐｍで攪拌しながら、表２に示す温度及び時間の条件で各油脂に対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [Preparation Example 1]
[Oxidized fats and oils]
Put 200 to 500 g of fat and oil in a beaker, supply 0.20 to 0.50 L / min of air to the beaker, and stir at a stirring speed of 200 to 400 rpm in an oil bath at the temperature and time shown in Table 2. Each fat and oil was heat-treated under the above conditions. The peroxide value (POV) of the obtained oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".
　表２には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 2 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　＜試験例１＞
　ベース油として菜種油を用い、そのベース油に対して菜種油を各種処理したサンプルを０．１質量％～４質量％混合して、試験油を調製した。その試験油を、めんつゆに対する添加量が０．５質量％となるよう、めんつゆに添加、混合し、菜種油を各種処理したサンプルの終濃度が５、１０、５０、１００、又は２００質量ｐｐｍとなるように調製した。官能評価は、塩味の増強効果の観点から４名の専門パネラーにより行って、各パネラーに下記評点基準で点数付けし、その平均点を求めた。
（サンプル）
・未処理：酸化処理前の油脂
・酸化処理：酸化処理後の油脂
（評点）
０点　効果無し
１点　わずかに効果あり
２点　やや効果あり
３点　効果あり
４点　やや強く効果あり
５点　強く効果あり
（各評点間の中間的評価である場合は０．５点間隔で評点） <Test Example 1>
A test oil was prepared by using rapeseed oil as a base oil and mixing 0.1% by mass to 4% by mass of samples treated with various rapeseed oils with the base oil. The test oil was added to and mixed with the noodle soup so that the amount added to the noodle soup was 0.5% by mass, and the final concentration of the sample treated with various rapeseed oils was 5, 10, 50, 100, or 200 mass ppm. Prepared as follows. The sensory evaluation was performed by four specialized panelists from the viewpoint of the effect of enhancing the salty taste, and each panelist was scored according to the following scoring criteria, and the average score was calculated.
(sample)
・ Untreated: fats and oils before oxidation treatment ・ Oxidation treatment: fats and oils after oxidation treatment (score)
0 points No effect 1 point Slightly effective 2 points Slightly effective 3 points Effective 4 points Slightly strong effect 5 points Strongly effective (in the case of an intermediate evaluation between each grade, scores are given at 0.5 point intervals)
　表３に、官能評価の結果を示す。 Table 3 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　その結果、表３上段の官能評価の結果に示されるように、菜種油にはめんつゆの塩味を増強する効果はなかった。これに対して、表３下段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂には、めんつゆの塩味を増強する効果があることが明らかとなった。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 3, rapeseed oil had no effect of enhancing the salty taste of mentsuyu. On the other hand, as shown in the results of the sensory evaluation in the lower part of Table 3, it was clarified that the oxidized fat and oil obtained by subjecting the rapeseed oil to a predetermined oxidation treatment has an effect of enhancing the salty taste of the noodle soup. rice field.
　＜試験例２＞
　原料油脂としてラードを用いて調製したサンプルに替えた以外、試験例１と同様にして、塩味増強効果について調べた。 <Test Example 2>
The effect of enhancing saltiness was investigated in the same manner as in Test Example 1 except that the sample was replaced with a sample prepared using lard as a raw material fat.
　表４に、官能評価の結果を示す。 Table 4 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　その結果、表４上段の官能評価の結果に示されるように、ラードにはめんつゆの塩味を増強する効果はなかった。これに対して、表４下段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂には、めんつゆの塩味を増強する効果があることが明らかとなった。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 4, lard had no effect of enhancing the salty taste of mentsuyu. On the other hand, as shown in the results of the sensory evaluation in the lower part of Table 4, it was clarified that the oxidized fat and oil obtained by subjecting lard to a predetermined oxidation treatment has an effect of enhancing the salty taste of mentsuyu. rice field.
　＜試験例３＞
　原料油脂として大豆油、コーン油、グレープシード油、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、又はアマニ油を用いて調製したサンプルに替えた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。また、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、アマニ油について、官能評価は３名の専門パネラーにより行った。 <Test Example 3>
The saltiness was enhanced in the same manner as in Test Example 1 except that the sample was replaced with a sample prepared using soybean oil, corn oil, grape seed oil, sunflower oil, macadamia nut oil, coconut oil, rice oil, or flaxseed oil as raw material oils and fats. I investigated the effect. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested. In addition, the sensory evaluation of sunflower oil, macadamia nut oil, coconut oil, rice oil, and flax oil was performed by three expert panelists.
　表５－１、表５－２に、官能評価の結果を示す。 Tables 5-1 and 5-2 show the results of sensory evaluation.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　その結果、表５の官能評価の結果に示されるように、原料油脂として大豆油、コーン油、グレープシード油、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、又はアマニ油を使用した場合にも、所定の酸化処理を施して得られた酸化油脂には、めんつゆの塩味を増強する効果があることが明らかとなった。 As a result, as shown in the results of the sensory evaluation in Table 5, when soybean oil, corn oil, grape seed oil, sunflower oil, macadamia nut oil, coconut oil, rice oil, or linseed oil was used as the raw material oil. However, it was clarified that the oxidized oil and fat obtained by performing a predetermined oxidation treatment has an effect of enhancing the salty taste of corn oil.
　＜試験例４＞
　試験例１、３において、原料油脂として菜種油、大豆油、コーン油、又はグレープシード油を使用して調製したサンプルについて、これをポタージュに適用した以外、試験例１と同様にして、塩味増強効果について調べた。なお、ポタージュに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 4>
In Test Examples 1 and 3, samples prepared using rapeseed oil, soybean oil, corn oil, or grape seed oil as raw material fats and oils were subjected to the same effect as Test Example 1 except that they were applied to pottage. I investigated about. The final concentration of the sample with respect to the pottage was adjusted to 50 ppm and tested.
　その結果、各種の油脂を原料として所定の酸化処理を施して得られた酸化油脂には、ポタージュの塩味についても、塩味を増強する効果があることが明らかになった。 As a result, it was clarified that the oxidized fats and oils obtained by subjecting various fats and oils to a predetermined oxidation treatment have the effect of enhancing the salty taste of the pottage.
　［調製例２］
　〔酸化油脂〕
　撹拌速度２００～４００ｒｐｍで攪拌しながら、表６に示す温度及び時間の条件で菜種油又はラードに対して加熱処理を施した。得られた酸化油脂の過酸化物価（ＰＯＶ）を、「基準油脂分析試験法２．５．２過酸化物価」に則って測定した。 [Preparation Example 2]
[Oxidized fats and oils]
While stirring at a stirring speed of 200 to 400 rpm, the rapeseed oil or lard was heat-treated under the conditions of the temperature and time shown in Table 6. The peroxide value (POV) of the obtained oxidized fat was measured according to the "reference fat and oil analysis test method 2.5.2 peroxide value".
　表６には、各油脂に対する酸化処理の条件と得られた酸化油脂のＰＯＶの測定結果を示す。 Table 6 shows the conditions of the oxidation treatment for each fat and oil and the measurement result of the POV of the obtained oxidized fat and oil.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　＜試験例５＞
　サンプルとして調製例２で調製した酸化油脂１～８に替えた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 5>
The salty taste enhancing effect was investigated in the same manner as in Test Example 1 except that the oxidized fats and oils 1 to 8 prepared in Preparation Example 2 were replaced as samples. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
　表７に、官能評価の結果を示す。 Table 7 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　その結果、表７上段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂による、めんつゆの塩味を増強する効果は、酸化の程度が大きいほど高くなる傾向がみられた。また、表７下段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂についても、めんつゆの塩味を増強する効果は、酸化の程度が大きいほど高くなる傾向がみられた。 As a result, as shown in the results of the sensory evaluation in the upper part of Table 7, the effect of enhancing the saltiness of the noodle soup by the oxidized fat obtained by subjecting the rapeseed oil to a predetermined oxidation treatment becomes higher as the degree of oxidation increases. There was a tendency. Further, as shown in the results of the sensory evaluation in the lower part of Table 7, the effect of enhancing the salty taste of mentsuyu also increases with respect to the oxidized fats and oils obtained by subjecting lard to a predetermined oxidation treatment, as the degree of oxidation increases. There was a tendency.
　＜試験例６＞
　サンプルとして調製例２で調製した酸化油脂３又は酸化油脂７に替え、また、酸化油脂を希釈するベース油として菜種油、大豆油、又はコーン油を用いた以外、試験例１と同様にして、塩味増強効果について調べた。なお、めんつゆに対するサンプルの終濃度は５０ｐｐｍに調製して試験した。 <Test Example 6>
As a sample, rapeseed oil, soybean oil, or corn oil was used as the base oil for diluting the oxidized fat and oil instead of the oxidized fat and oil 3 or the oxidized fat and oil 7 prepared in Preparation Example 2, and the salty taste was the same as in Test Example 1. We investigated the enhancing effect. The final concentration of the sample for mentsuyu was adjusted to 50 ppm and tested.
　表８に、官能評価の結果を示す。 Table 8 shows the results of the sensory evaluation.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　その結果、表８の上から第２段の官能評価の結果に示されるように、菜種油に所定の酸化処理を施して得られた酸化油脂による、めんつゆの塩味を増強する効果は、酸化油脂を希釈して試験油を調製するベース油を菜種油から大豆油やコーン油に替えた場合も、同様に、その塩味増強効果が認められた。また、表８の最下段の官能評価の結果に示されるように、ラードに所定の酸化処理を施して得られた酸化油脂について、めんつゆの塩味を増強する効果は、酸化油脂を希釈して試験油を調製するベース油を菜種油から大豆油やコーン油に替えた場合も、同様に、その塩味増強効果が認められた。 As a result, as shown in the results of the second-stage sensory evaluation from the top of Table 8, the effect of enhancing the saltiness of the noodle soybean by the oxidized fat obtained by subjecting the rapeseed oil to a predetermined oxidation treatment is to increase the oxidized fat. When the base oil for which the test oil was diluted was changed from rapeseed oil to soybean oil or corn oil, the effect of enhancing the saltiness was similarly observed. Further, as shown in the results of the sensory evaluation at the bottom of Table 8, the effect of enhancing the saltiness of corn oil with respect to the oxidized fat and oil obtained by subjecting lard to a predetermined oxidation treatment was tested by diluting the oxidized fat and oil. Similarly, when the base oil for preparing the oil was changed from rapeseed oil to soybean oil or corn oil, the effect of enhancing the saltiness was observed.

Claims (10)

  1. 　菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を有効成分とすることを特徴とする塩味増強剤。 The active ingredient is an oxidized oil obtained by oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. A salty taste enhancer characterized by being.
  2. 　前記酸化油脂の過酸化物価が１５以上３００以下である、請求項１記載の塩味増強剤。 The saltiness enhancer according to claim 1, wherein the peroxide value of the oxidized fat is 15 or more and 300 or less.
  3. 　ベース油である食用油脂と、菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理してなる酸化油脂を含有することを特徴とする塩味増強用油脂組成物。 Oxidation treatment of edible oils and fats that are base oils and at least one oil and fat selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil. An oil / fat composition for enhancing saltiness, which comprises an oxidized oil / fat.
  4. 　前記酸化油脂の過酸化物価が１５以上３００以下である、請求項３記載の塩味増強用油脂組成物。 The oil / fat composition for enhancing saltiness according to claim 3, wherein the peroxide value of the oxidized oil / fat is 15 or more and 300 or less.
  5. 　前記酸化油脂を０．０１質量％以上１０質量％以下含有する、請求項３又は４記載の塩味増強用油脂組成物。 The oil / fat composition for enhancing saltiness according to claim 3 or 4, which contains 0.01% by mass or more and 10% by mass or less of the oxidized oil / fat.
  6. 　請求項１又は２記載の塩味増強剤、又は請求項３～５のいずれか１項に記載の塩味増強用油脂組成物を、飲食品又はその原料中に添加することを特徴とする飲食品の塩味増強方法。 A food or drink comprising the salty taste enhancing agent according to claim 1 or 2 or the oil and fat composition for salting taste enhancing according to any one of claims 3 to 5 is added to the food or drink or a raw material thereof. Saltiness enhancement method.
  7. 　請求項１又は２記載の塩味増強剤、又は請求項３～５のいずれか１項に記載の塩味増強用油脂組成物を、飲食品全量に対する前記酸化油脂の含有量が１質量ｐｐｍ以上１０００質量ｐｐｍ以下となるように、飲食品又はその原料中に添加する、請求項６記載の飲食品の塩味増強方法。 The salty taste enhancer according to claim 1 or 2, or the salty taste enhancing oil / fat composition according to any one of claims 3 to 5, wherein the content of the oxidized oil / fat with respect to the total amount of food and drink is 1 mass ppm or more and 1000 mass. The method for enhancing the saltiness of a food or drink according to claim 6, which is added to the food or drink or a raw material thereof so as to be ppm or less.
  8. 　菜種油、大豆油、コーン油、グレープシード油、ラード、ヒマワリ油、マカダミアナッツ油、ココナッツ油、米油、及びアマニ油から選ばれた少なくとも１種の油脂を酸化処理して酸化油脂を得る工程を含むことを特徴とする塩味増強剤の製造方法。 A process of oxidizing at least one oil selected from rapeseed oil, soybean oil, corn oil, grape seed oil, lard, sunflower oil, macadamia nut oil, coconut oil, rice oil, and flaxseed oil to obtain oxidized oil. A method for producing a salty taste enhancer, which comprises.
  9. 　前記酸化油脂の過酸化物価が１５以上３００以下となるように酸化処理する、請求項８記載の塩味増強剤の製造方法。 The method for producing a salty taste enhancer according to claim 8, wherein the oxidation treatment is performed so that the peroxide value of the oxidized fat is 15 or more and 300 or less.
  10. 　前記油脂に酸素を供給しつつ、加熱することにより、前記酸化処理を行う、請求項８又は９記載の塩味増強剤の製造方法。
          The method for producing a salty taste enhancer according to claim 8 or 9, wherein the oxidation treatment is performed by heating the fat and oil while supplying oxygen.
PCT/JP2021/045076 2020-12-17 2021-12-08 Saltiness enhancer, fat or oil composition for enhancing saltiness, method for enhancing saltiness of food or beverage, and method for producing saltiness enhancer WO2022131093A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246857A (en) * 2005-03-14 2006-09-21 Showa Sangyo Co Ltd Oil and fat composition, and food
WO2018037926A1 (en) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Sweetness and/or saltiness enhancing agent
JP2019097473A (en) * 2017-12-01 2019-06-24 日清オイリオグループ株式会社 Taste enhancing composition and taste enhancing method of a fried cooked article
JP2021132616A (en) * 2020-02-28 2021-09-13 株式会社Adeka Method for producing oil/fat composition, and oil/fat composition and edible additive containing the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246857A (en) * 2005-03-14 2006-09-21 Showa Sangyo Co Ltd Oil and fat composition, and food
WO2018037926A1 (en) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Sweetness and/or saltiness enhancing agent
JP2019097473A (en) * 2017-12-01 2019-06-24 日清オイリオグループ株式会社 Taste enhancing composition and taste enhancing method of a fried cooked article
JP2021132616A (en) * 2020-02-28 2021-09-13 株式会社Adeka Method for producing oil/fat composition, and oil/fat composition and edible additive containing the same

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